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Bugie: Italian Carnival sweet pastry fritters

posted by Home In Italy on February 13th, 2018

Bugie or chiacchiere are just two of the many names that you may hear along the Italian peninsula for these typical fritters. The recipe is tasty and simple, it is basically dough made with flour, butter, sugar, vanilla flavoring, eggs flattened into thin strips that are then deep-fried or sometimes baked in the oven and then served coated in sugar.
A variation of the recipe includes the addition of the liqueur or other spirit such as Marsala or Grappa.
The recipe proposed here below is the simplest version, without liqueur or any other variation that will unquestionably indulge even the most difficult sweet tooth, grown-ups or children alike.

RECIPE FOR: 4 PERSONS
PREPARATION:10 MINUTES
COOKING TIME:10 MINUTES

Ingredients
• 4 eggs
• 400 g flour
• 40 g sugar
• 50 g melted butter
• a pinch of salt
• icing sugar
• vegetable oil

Directions
1. Prepare the dough by sifting flour and adding the sugar.
2. In a bowl beat eggs and add them to the flour together with lemon zest and a pinch of salt.
3. Knead mixture on flour-dusted work surface. Add butter until dough is smooth and elastic.
4. Work the dough until it is smooth reducing the thickness setting until reaching 2/3mm. With serrated pastry wheel, cut it into long rectangles.
5. Heat vegetable oil in deep frying pan. Fry the bugie on each side until a nice gold colour appears.
6. Remove bugie and place on tray lined with paper towels to drain excess oil.
7. Transfer to a serving dish and sprinkle icing sugar on the bugie.

Christmas Alexander

posted by Home In Italy on December 20th, 2017

A WICKEDLY CREAMY BRANDY COCKTAIL
“Drinks don’t get more decadent than this brandy cocktail with crème de cacao and cream ”

SERVES: 1 DIFFICULTY: NOT TOO TRICKY

NUTRITION PER SERVING
Calories: 243
Fat: 13g
Saturates: 6.6g
Protein: 2g
Carbs: 4.3g
Sugars: 4.2g
Salt: 0.1g
Fibre: 0.3g

Ingredients
40 ml cognac
30 ml Crème de cacao white
15 ml almond milk
15 ml double cream
TO GARNISH:
1 star anise
1 tsp peeled pistachios

Shake all the ingredients in a cocktail shaker with ice, then strain into a stemmed cocktail glass. Grate over a pistachio, then garnish with the whole nuts and star anise.

How to prepare the perfect lemon sorbet

posted by Home In Italy on October 6th, 2017

Ingredients
130 g of lemon juice
250 g water
170 g sugar
30 g Limoncello
30 g egg whites

Directions
Pour the egg whites into a bowl and whip them with the whisk. As soon as the album is semi-mounted add 30 grams of sugar in the rain while keeping the whips in action. As soon as the mixture becomes white and well-spun hold it aside.

Sprinkle the lemons to get 130 g of juice, filter the mixture in a narrow mesh colander to make sure there are no pulp residues and pour the juice into a bowl with the water.

Add the remaining 140 grams of sugar and embed the albumin a little at a time. As soon as you have them mixed well, add the Limoncello liquor and mix again. If you do not want to use the Limoncello, you can substitute it with more lemon juice.

Pour the mixture into your ice cream maker and operate it. If you do not have an ice cream maker, pour the mixture into a large bowl and place it in a freezer for at least one hour. Then pull it out, mash it with a fork and repeat the operation every thirty minutes until you have the desired texture.

As soon as the sorbet has reached the classic creamy consistency you can transfer it to the glasses and serve your lemon sorbet with decorative jugs.

Enjoy!

WHAT ARE THE BEST VEG RESTAURANTS IN ITALY?

posted by Home In Italy on May 2nd, 2017

Vegan Italy states: “According to the Eurispes report, every week in Italy 6,000 people become vegans”.
Talking about vegans and numbers: 3% of the population is vegan, 6% of the population no longer eats meat or fish, therefore they are vegetarians, and 3% rejects all animal products.

Eurispes is a private institute that conducts studies and researches on behalf of companies, public and private entities, and it publishes the Report Italia every year, an analysis on the state of politics, economy and Italian society.
The new factor, in addition to the decisive growth, is represented by the decrease of vegetarians in favor of the vegan group.
This is a clear sign of the rising awareness on the exploitation of animals at all levels of food production. The awareness is rising also thanks to the constant work in spreading information on the reality of the breeding farms and what lies behind the production of milk, eggs and derivatives.
A question of great cultural centrality, but in particular – and consequently – a gastronomic challenge that many restaurateurs, for ethical or commercial reasons, can not ignore.

In recent years, in the wake of Pieter Leemann (restaurant Joia in Milan), restaurants and pastry shops dedicated to a healthier and more conscious lifestyle spread everywhere in the peninsula,.
Sushi lovers have become vegetarians thanks to the avocado, states Repubblica, pasta is dressed only in three different ways (oil, butter and parmesan and ragu sauce), arancini are made with pistachios. There even exists the “Roman Vegorino”.

Vegan cuisine seminars have become famous thanks to chef Simone Salvini, author of “Viaggia Vegan” together with the non profit association Food Vibration. Viaggia Vegan is the first Italian guide for those who follow the cruelty free diet made up of only veg structures; the itinerant school Organic Academy has hundreds of applications in the waiting list.
You can call it fashion, but the veg people will talk about more awareness. In any case, Italy is now the third European country with the largest number of veg restaurants, preceded only by Germany and England.

If you have planned a vacation in Italy in a luxury villa fully staffed or just self-catered, but you do not want to go out for dinner and you are veg, don’t worry! There is a place for you.
Here are some examples:

Crepapelle, Florence
In this Florentine restaurant you can experience veganism in the street version: crèpes, kebabs, sandwiches, panzerotti, even fried dishes (there are Buffalo wings made with cauliflower with barbecue sauce!). There is not even the4 shadow of animals or their derivatives, yet there is an appreciable attempt to reinvent the concept of ‘sad kitchen ‘and make it more appealing also by that type of clientele that does not disagree with the greasy and grimy (green version of course).

Apriti Sesamo, Parma
The Parma temple of Veg quotes Alì Babà, but instead of the 40 thieves there are 20 years of experience in a field that has made a relatively recent boom. Sesamo has begun its journey from a bioenergetic restaurant (as Antonella and Mimmo define it), and today it is a well-established reality that is based on strictly organic food, curated recipes, great variety.
A take away menu is dedicated to the veg-lazy people who prefer the home table, while for dinner (during weekends) there is a tasting menu to bring the seitan world even closer to the most skeptic ones.

Il Margutta Ristorarte, Rome


For the most convinced vegetarians, this place is not a novelty, since Margutta is alive and active since ’79. And during these 30 years it has been refined, strengthened and embellished and it has now to become a gem for gourmet vegetarians and for refined vegans. The “light gourmet” version of vegetarian, vegan (and raw in some cases) dishes offered in the several evening tasting menus are also food for the eyes. The one to instagram straight away!

Ops!, Rome


Fast formula with no waste. It is a vegan buffet that is rich and always different, to choose according to cravings and mood and pay by weight. Nothing too elegant, just a place where the quality and quantity of choice are the real added value. Together to the chef’s name Simone Salvini, who publishes veg books for Mondadori and that, besides being an expert in the kitchen, has a PhD in Psychology. Thoughtful dishes, right?
If you are looking for a luxury apartment in Rome, visit here.

Suribachy, Catania
Biological, vegan, whole. Suribachy’s cuisine in Catania has now become a habit for the vegan and vegetarian Sicilians, but if you happen to be around you should try it even as a tourist. I know that avoiding the fish in Sicily could be a deadly sin even just for one meal. However, even island vegetables are not bad, right? They also offer a good selection of Sicilian organic wines.
Luxury villas in Sicily

Mantra Raw Vegan, Milano


Only a few steps away from Joia there is a gem of raw vegan cuisine.
Fantasy and originality (with the double vegan and raw bond) not that ordinary, and yet they succeeded by offering a varied and detailed menu, with unexpected lyrical peaks and tons of macadamia. Beverages and cocktails (including alcoholic saké drinks), juices and centrifuges to accompany the whole. An experience recommended also to the most skeptic ones.

Joia, Milan


The first vegetarian restaurant to enter the magical world of the Michelin Guide and with very high bills. Here the natural cuisine has a philosophical and researched touch.
It has now become a pilgrimage destination for vegetarians and vegans in luxury mood. It is possible to feel the mysticism of Peter Leemann, born in Switzerland, but an oriental guru in his spirit.