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Recipe of Ciambellone

posted by Home In Italy on March 23rd, 2018

CIAMBELLONE: INGREDIENTS FOR A 24 CM DIAMETER CAKE MOLD
flour 00 350 g
butter at room temperature 200 g
medium eggs 5
granulated sugar 210 g
baking powder for cakes 16 g
lemons the grated rind of 1
salt 2 g

DECORATION
Powdered sugar

CIAMBELLONE: HOW TO PROCEED
Making the donut is really easy. Start by putting the butter at room temperature with the sugar in a planetary equipped with a whisk. Keep the planetary in action for at least 10 minutes. In case you do not own it, you can also use normal electric whips, working the dough for the same time. Add whole eggs now: I recommend that they should be at room temperature and incorporated one at a time . It will take around 15 minutes for this phase. Add the grated lemon peel and the pinch of salt. Continue manually, adding the baking powder and the sieved flour together. You will get a nice full-bodied mixture. Use butter and flour to prepare the pan, pour the mixture into it and cook in a preheated oven at 170 ° for 40 minutes. The ciambellone is ready: let it cool before turning it out, then serve it whole or sliced.

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!