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posts tagged ‘ best Italian food ’

HIS MAJESTY, THE WHITE TRUFFLE

posted by Home In Italy on January 27th, 2017

The precious white truffle, scientific name ‘Tuber Magnatum Pico’, is considered the truffle par excellence because it has a significant important trade role.
Its specific taste and its aromatic smell make the white truffle a very appreciated ingredient in the kitchen and it is considered the best after the black truffle.
Piedmont is the region in Italy where you can find the white truffle, and Alba is a suitable place where to celebrate this most loved and sought delight of the chefs from all over the world.
Every year in October and November, almost two months of events celebrating the Tuber Magnatum Pico, the white truffle of Alba, gem of Piedmont di Langhe, Roero and Monferrato, with an International Fair of the White Truffle of Alba invading the streets, courtyards, markets and palaces of the capital of the Langhe.

How to conserve


The truffle most be stored in a glass jar or, alternatively, in an airtight plastic container. Within this, it should be wrapped in a paper towel, which should be changed and replaced every day. To avoid definitely, as erroneously spread, is to introduce rice in the container, because the rice excessively absorbs the moisture of the truffle, drying it and depriving it of its perfume. Similarly, avoid to store it in oil, which favors fermentation.

The jar or container needs to be placed in the lower part of the refrigerator, at a temperature between 2 and 4 °C (pay attention to milk products, such as butter and cheese, which tend to absorb the smell). Even under the best storage conditions, it is recommended though to eat the truffle within seven/ ten days after purchase. Like the universal rule valued for all fresh products: the sooner you eat/drink it, the better the tastes of the truffle will be.

How to clean


The truffle is a fungus that grows underground: it goes without saying that at the moment of collecting them, they will be covered with earth. It is advisable that anyone who sells truffles already cleanse them before sale, making sure to brush them, even if only superficially. Primarily for the weight, which affects the price, but even more to allow those who are purchasing to verify the quality of the truffles. The earth, in addition to hiding any flaws, it may also be a carrier of insects or worms of various sizes, which might ruin the truffle. For all these reasons, our fresh truffles are sold already well brushed. We do not wash them as this process could undermine its duration. It would be enough to, a few hours before serving the truffle at the table or use it as an ingredient, gently wipe it – but carefully – with a soft bristle brush (such as a fine shoe brush or toothbrush, clean of course) wetted with water at room temperature. The white truffle should never be immersed in water, cooked nor boiled.

How to cut



You don’t eat a truffle by biting it (unless you can afford it), you don’t peal it with a knife (except for the black truffle) and should not be torn to pieces (even if, in some recipes, this way of preparation can offer unique sensations). Generally you don’t grater the truffle, although some kitchen tools could guarantee good results in that way.

The best way to enhance the flavor is to gill. There are several thoughts about the cut, depending on whether you want to achieve a crispy or melted result; in the first case, the blades will be thicker and consistent, in the second case rather thin, almost transparent. The tool to achieve this is the truffle slicer. There are different types available on the market: the important this is that it is equipped with a smooth and sharpened blade, preferably stainless steel, which can regulate the thickness of the slices in order to get a precise cut; variable between 0.2 and 4 mm.

Another suggestion concerns the disposition on the plate. For the most sublime experience, we suggest you to create a cone starting from the outer edge of the plate, creating concentric circles smaller and smaller, following a circular motion.

CROSTATA WITH RICOTTA AND FIGS

posted by Home In Italy on October 10th, 2016
Ingredients:
flour 165 g
almond flour 70 gr
butter 100g
icing sugar 95 gr
medium eggs 1
1 vanilla bean
salt 3 gr
1 teaspoon ground cinnamon
ricotta 400g
isinglass 8 gr
fig jam 400 gr
Liquid fresh cream 200g
Directions:
Combine flour  and the cold butter cut. Stir flour almond and cinnamon . Combine the icing sugar, the inner seeds of the vanilla bean, eggs and salt. Transfer the dough on floured work surface. Briefly work to get a loaf. Wrap the dough in plastic and leave in the freezer for an hour. Then roll out the dough until it becomes a centimeter thick. Lay the mold lined with parchment paper. Bake the base in the oven at 175 ° for 35 minutes. Allow to cool the shell and transfer it to a plate.
Prepare the ricotta in a bowl and, in a small saucepan heat the cream. Melt the gelatin in cold water and add to the ricotta. then add the fig jam. Stuff the base filling it with cream and then it level well in area.
Wash and dry the figs, then cut in half without removing the peel. Add the figs on the cake and allow yourself to this delicacy!

THE BEST 10 BREAKFASTS TO DO IN ROME: PART 2

posted by Home In Italy on October 4th, 2016

Here’s what Alessandra Tibollo wrote in the magazine La Cucina Italiana on the best breakfasts to do in Rome. Ten high glycemic addresses to start the day, from the traditonal maritozzo to Anglo pancakes, through brioche and croissants strictly based on butter or even just a coffee. Then there are the classics, to feel like newly Gregory Peck and Audrey Hepburn in “Roman Holiday”, from Sant’Eustachio coffee and maritozzi from Regoli.. Without forgetting the international addresses for those who can not do without a scrambled egg in the morning.

Panella


Via Merulana, 54.  A little bakery, a little bar, a little pastry. At via Merulana, Panella exists already for many decades, even if its prices are not exactly cheap. For breakfast, however, the prices are in line with the market. One of the best bakeries in Rome, but we should mention the small cakes as well. The coffee is delicious and during the spring and summer time it is a pleasure to sit outside near the entrance.

Cristalli di zucchero – Via Valtellina, 114 – Via di San Teodoro, 88. The main bakery is in Via Valtellina, in the Monteverde area. Mark Rinella one of the best pastry chefs of the capital. However, it is difficult not to be attracted by the counter, in particular by the portions, from mignon and tartlets. But to appreciate the creativity of the chef at its best you should try the tiramisu, cheesecake, Sorrento, just to name a few of them.

Regoli


via dello Statuto, 60. You can not say to have been in Rome if you haven’t been at least once at Regoli to have breakfast based on “maritozzi”. Beware that by 11am they are all finished, both the classic version as well as the one with cream inside. The vintage atmosphere, immersed in the most multi-ethnic district of the capital, the Esquiline. Around the corner there is Piazza Vittorio, with its sparkling chinoiserie and ethnic restaurants.

Pasticceria Bompiani – Corso Benedetto Bompiani, 8. Walter Musco, confectioner Bompiani, it has revolutionized the concept of sweets and especially chocolate. An example are the Easter eggs, so beautiful that they are the protagonists of a show that is repeated annually. Beautiful and inviting  are even the cakes, while the biscuits dominate the essentiality.

Bakery House

Corso Trieste, 157b / c – Via Riano, 11. The percentage of admirers of American breakfast grows and you can not report a good address – or rather two, since it has dual headquarters – for pancakes served with fresh fruit and maple syrup or chocolate; cupcakes in different variants; NY bagel to be stuffed with cream cheese, Philadelphia or butter and jam; scones with chocolate chips; cinnamon buns; cookies, in different offers. And for those who can not do without a fried egg to start the day, even cooked eggs in many different ways, with accompanying toast or bagels.

RECIPE OF THE MONTH: APPLE PIE

posted by Home In Italy on September 23rd, 2016

Just in time for fall, our favorite dessert – with a strong twist of cinnamon!

Ingredients

  • 800 gr apple
  • 200 gr flour
  • 170 gr sugar
  • 4 eggs
  • 125 gr melted butter
  • Lemon zest of 1 lemon
  • 16 gr baking powder
  • Pinch of salt
  • 1 vanilla bean
  • 1 spoon of cinnamon powder

Directions

Peel the apples, cut them into quarters and remove the central core; cut into 1 cm thick slices, and get the cubes. Extract the seeds inside the vanilla bean and add the melted butter in a small pan.

Meanwhile, put in a large bowl the eggs and add sugar.
Beat eggs with an electric mixer for 10 minutes, until they become clear and creamy; then unireil just warm butter.

Take a bowl and sift the flour, cinnamon and baking powder. then mix gently and add the salt and lemon zest; when everything is well blended, combine the flours with the apples cut in cubes and pour the mixture into a cake pan of 24 cm diameter opening circle will have been buttered and floured (or covered with parchment paper).

Bake the pie at 175 degrees for about 50 minutes. Sprinkle the icing sugar on your cake and, if you like the strong taste of cinnamon, you can mix up a bit of cinnamon powder with the icing sugar.

A perfect treat during your fall afternoons!