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RECIPE OF THE MONTH: HOMEMADE NUTELLA

posted by Home In Italy on January 7th, 2014

Nutella is an Italian chocolate-hazelnuts spread.

Ingredients

3 oz roasted hazelnuts
3 oz dark chocolate
3 tablespoon honey or sugar
3 oz butter
3 cups milk

Directions

Grind the hazelnuts and the sugar until you get a fine powder, then add the chocolate into small pieces and blend for ten seconds more.

Melt the mixture bain-marie for ten minutes (do not boil) adding butter and milk and stirring constantly.

When it turns into a nice cream, place it immediately in jars.

It keeps in the refrigerator for about ten days and is delicious with cakes or as a healthy snack for children.

RECIPE OF THE MONTH: HOMEMADE PASTA

posted by Home In Italy on October 24th, 2013

Ingredients

2 cups semolina flour
1/2 teaspoon salt
1/2 cup warm water

Directions

In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry.

Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes.

Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting.

Cut pasta into desired shapes. Finally, cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain and… serve!

RECIPE OF THE MONTH: MERINGUES WITH BERRIES

posted by Home In Italy on September 4th, 2013

Ingredients

Meringue Shell:
5 Egg Whites
1/4 Teaspoon Cream of Tartar
1 Cup Granulated Sugar
1/4 Teaspoon Cinnamon

Berries:
Three Cups Mixed Fresh Berries, Cleaned
2 Tablespoons Sugar

Filling:
1 (8oz) Container Whipping Cream
1/2 Cup Powdered Sugar
1 Tablespoon Grand Marnier

Directions

For the meringue, preheat the oven to 250 degrees. Line a baking sheet with parchment paper. In a large bowl, beat the egg whites with the cream of tarter until they are foamy. Begin to add the granulated sugar, a spoonful at a time, then add the cinnamon. Continue to beat until the meringue is very glossy and forms stiff peaks.

You may choose to make one large meringue or individual ones at this point. To make individual meringues, spread about 1/2-cup of the meringue into a 3-inch circle on the parchment paper. Adding a little more of the egg white mixture, and using a spatula, shape a rim around the edges. Continue to make more of the meringue shells, spacing evenly across the baking sheet. To make one larger shell, make in the same manner.

Bake for about 1-1/2 hours or until firm to the touch. Turn off the oven, but leave the meringue shells in the warm oven for another hour, then cool completely.

To make the berries and filling, mix the cleaned berries with the sugar and let sit for at least 2 hours. Prepare the cream by whipping with the sugar until firm peaks form. Fold in the Grand Marnier and a teaspoon or two of the berry juices, and refrigerate.

To assemble, plate an individual meringue on each plate, top with some of the whipped cream mixture, and add a couple of spoonfuls of the berries on top.

RECIPE OF THE MONTH: SUMMER BREAKFAST

posted by Home In Italy on August 6th, 2013

In Sicily, granita and brioche are eaten together for breakfast during the hot months of summer. Usually containing only fresh fruit, water and sugar, Sicilian granita is very simple to make.

Lemon Granita Recipe

1 1/2 cups of water
scant cup of sugar
juice of 2 1/2 lemons

Heat water and sugar, stirring, until sugar dissolves.  Let cool completely.  Stir in lemon juice and refrigerate until cold.  Process in an ice cream maker until slushy, but not frozen completely.  Serve immediately.

Lemon juice and sugar amounts can be adjusted to suit your own taste.  You may freeze leftovers, but keep in mind that it will freeze solid.  Just let it sit out at room temperature for 20 minutes or so, then stir with a fork until slushy again before serving.