Recipe Cavallucci - Tuscany Horsemen's Cookies

Cavallucci - Tuscany Horsemen's Cookies

INGREDIENTS

• 300 g brown sugar


• 300g flour


• 100g water


• 100g shelled walnuts


• 60 g candied


• 15g spices (coriander, anise, fennel love, a lot of cinnamon)

PREPARATION
In a saucepan put the sugar and 'water and bring to a boil. Boil a few minutes and then pour the chopped walnuts, candied fruit, spices (I put a teaspoon of allspice and a teaspoon of cinnamon) and finally the flour. Stir quickly and with your hands make balls. Grease or put parchment paper on a baking tray and bake for 15 minutes at 150 - 160. Do not worry if they seem too soft and  it is important not to dry out too much. You can also put them in the bags, they are maintained very well.

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By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 21 / 11 /2012 Updated: 21 / 11 /2012 

INGREDIENTI
300 g zucchero di canna
300g farina
100g acqua
100g noci sgusciate
60 g canditi
15g spezie ( coriandolo, anice, amo di finocchio, molta cannella)


PREPARAZIONE
In un pentolino mettere lo zucchero  e l' acqua e portarlo a bollore. Farlo bollire qualche minuto e dopo versare i le noci tritate grossolanamente, i canditi, le spezie( io ho messo un cucchiaino di spezie miste ed un cucchiaino raso di cannella) ed infine la farina. Mescolare velocemente e con le mani fare delle palline. Ungere o mettere la carta da forno in una teglia ed infornare per  15 minuti a 150 - 160. Non vi preoccupate se sembrano troppo morbidi, e' importante che non si secchino eccessivamente. Potete anche metterli in dei sacchetti, si mantengono benissimo.

Chocolate Cake ( Torta Cioccolato )

CHOCOLATE CAKE

INGREDIENTS

• 250g dark chocolate
• 100g butter
• 5 eggs
• 150g sugar

PREPARATION

In a saucepan, melt the chocolate with the butter. Meanwhile, in a saucepan, mix the sugar with the egg yolks. When the chocolate has melted, do it cool and then add it to the mixture.In another saucepan mount the four egg withes until stiff and then add them to the mixture. Stir the mixture up and down, being careful not to remove the compound. Put the mixture into a buttered pan or, if you prefer, cover the pan with parchment paper. Put the pan  in preheated oven at 150 and cook for about 35-40 minutes.

It 'a simple recipe, but really good!

Tuscany in a Nutshell E-mail: tuscanyinanutshell.blogspot(at)gmail.com

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 31 / 10 /2012 Updated: 31 / 10 /2012 

INGREDIENTI

250 g cioccolato fondente
100 g burro
5 uova
150 g zucchero

PREPARAZIONE

In un pentolino far sciogliere il cioccolato insieme al burro. Nel frattempo in una casseruola mescolare lo zucchero con i tuorli d'uovo. Quando il cioccolato si sarà sciolto, fatelo raffreddare e  successivamente unitelo all'impasto. In un altro recipiente montate a neve ferma le cinque chiare. Unite le chiare all'impasto mescolando sempre dal basso all'alto. Versate il composto una una tortiera imburrata o foderata con carta da forno. Mettete nel forno preriscaldato a 150 e lasciate cuocere per circa 35-40 minuti.
E' una ricetta semplice, ma veramente buona!!

Panello con l'uva

Panello con l'uva

INGREDIENTS

500 g bread dough leavened
1kg red grape wine grapes canaiola
50 g sugar
4 tablespoons extra virgin olive oil


PREPARATION
Wash the grapes well and remove all the berries. Take the dough, place it on a board and add the sugar and tablespoons of oil. Mix well. When the ingredients are well blended with the paste, take half of the dough and roll out with a rolling pin until you get a sheet of thin. Grease a baking pan, preferably rectangular and nothin pasta. Place the dough about 700g of grape berries and sprinkle over a couple of tablespoons of sugar. With the other half of the dough obtain another sheet, always of low thickness and place it above the grapes, by pressing a little and closing the edges well. Sprinkle the dough with the remaining berries. Place in preheated oven at 190 degrees for about 30 - 40 minutes.

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By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 21 / 09 /2012 Updated: 21 / 09 /2012 


INGREDIENTI
500 g pasta da pane lievitata
1kg uva nera da vino uva canaiola
50 g zucchero
4 cucchiai di olio extra vergine d'oliva

PREPARAZIONE
Lavare bene l'uva e staccare tutti gli acini. Prendete la pasta lievitata, mettetela su una spianatoia ed aggiungere lo zucchero ed i cucchiai di olio. Impastare bene. Quando gli ingredienti sono ben amalgamati con la pasta, prendere metà della pasta e  stenderla con il mattarello fino ad ottenere una sfoglia di basso spessore. Ungere una teglia, preferibilmente rettangolare e distenderci la pasta. Disporre sulla pasta circa 700g degli acini dell'uva e cospargere sopra un paio di cucchiai di zucchero. Con l'altra metà della pasta ottenere un'altra sfoglia, sempre di basso spessore e disporla sopra l'uva, premendo un po' e chiudendo bene i bordi. Cospargere la sfoglia con gli acini rimasti. Mettere in forno preriscaldato a 190 gradi per circa 30- 40 minuti.

Tiramisu

Tiramisu

INGREDIENTS
• 500g mascarpone
• 3 eggs
• 160g sugar
• 200ml fresh cream
• 50g icing sugar
• 50g unsweeted cocoa powder
• 400g pavesini
• 200ml coffee


PREPARATION:
In a medium bowl beat the egg yolks with sugar until the mixture is soft and fluffy, then add mascarpone. In the meantime prepare coffee and allow to cool. In a another bowl, mount the three egg whites until stiff; in a another bowl whip the cream with icing sugar. Incorporate the cream into the mixture first and then the egg whites. Soak in the bitter coffee pavesini for a few seconds and dispose in one layer in a baking pan made of porcelain. Pour over biscuits layer mascarpone cream and deploy on the layer the cocoa powder with a sieve. Continue until all the ingredients are finished and make in the manner that the last layer is cream. Refrigerate for at least 4 hours.

INGREDIENTI
500g mascarpone
3 uova
160g zucchero a velo
200ml crema fresca
50g zucchero
50g cacao amaro polvere
400g pavesini
200ml caffè


Sbatttere i rossi di uouvo con lo zucchero fino a che il composto non sia soffice, poi aggiungere mascarpone. Nel frattempo preparare il caffè e lasciarlo raffreddare. In un altro recipiente , montare i bianchi di uovo a neve, in un ulteriore ciotola montare crema e zucchero a velo. Incorporare la panna nel composto e poi gli albumi. Immergere pavesini nel caffè amaro per alcuni secondi e creare uno strato in una teglia di porcellana. Versare sopra la crema al mascarpone sullo strato di biscotti e poi distribuire sullo strato della polvere di cacao con un setaccio. Continuare fino a quando tutti gli ingredienti sono finiti e fare in modo che l'ultimo strato sia crema. Mettete in frigo per almeno 4 ore.

Tuscany in a Nutshell E-mail: tuscanyinanutshell.blogspot(at)gmail.com

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 25 / 07 /2012 Updated: 25 / 07 /2012

Grandmother's Jam Tart ( Crostata della Nonna )

Grandmother's Jam Tart ( Crostata della Nonna )

INGREDIENTS
• 1 kg flour 6 eggs 400 butter 500 g sugar 1 packet baking powder Apricot Jam
• 6 eggs
• 400 g butter
• 500 g sugar
• 1 packet baking powder
• Apricot Jam



PREPARATION
Pour the flour on a pastry flour Add eggs and mix Add butter sugar and the packet of baking powder. In the mean time preheat the oven at 180. Mix quickly until the dough is quite elastic and compact. Form the dough into a ball, wrap it in a tea towel and place it in the refrigerator for at least half an hour. After half an hour, remove the dough from the refrigerator and roll out it on a lightly floured pastry flour. Use a rolling pin. Achieve a thickness of about half a centimetre. Put the dough in to a mold and pour the jam you prefer. Decorate and cook in oven at 180 for 25 minutes.


 INGRDIENTI PER 3 CROSTATE

 1 kg farina
6 uova
400 burro
500 g zucchero
Marmellata di albicocche o a scelta
1 bustina di lievito

PREPARAZIONE

Mettere la farina aggiungendo uova e mischiare Aggiungere burro e zucchero, poi aggiungere bustina di lievito. Nello stesso momento pre-riscaldare il forno a 180 gradi. Mischiare velocemente finchè la mistura non è elastica e compatta. Fare una palla della mistura e mettere in uno straccio lasciando riposare la palla nel frigorifero per almeno 30 minuti. Dopo circa 30 minuti , rimuovere la palla dal frigorifero e stenderla fino ad uno spessore di circa 0,5 cm Preparare una base e delle strisce , cospargere la base con la marmellata che preferite, decorare sopra con le strisce . Lasciare cuocere a 180 gradi per 25 minuti

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By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 12 / 06 /2012 Updated: 12 / 06 /2012

Gateau Arezzo ( Rotolo Aretino )

Gateau Arezzo ( Rotolo Aretino )

INGREDIENTS
• 150 g flour
• 50 g potato flour
• 250 g sugar
• 5 eggs
• 50 g butter
• 1 packet baking powder
• Icing sugar
• Apricot Jam and pineapples juice or chocolate cream and alchermes


PREPARATION:
PREPARATION In a medium bowl, mix sugar and yolk of eggs. Work on the eggs for several minutes, so the cake will be softer. Add melted butter, flour, potato flour and baking powder. Separately mount the four egg withes until stiff and then add them to the mixture. Cover a rectangular pan with parchment paper and put in the mixture. Put in preheated oven at 180 for 15 minutes. Remove the cake from the oven and sprinkle it with pineapple juice. Sprinkle the surface of the cake with jam. If you prefer chocolate: sprinkle the cake with alchermes and chocolate cream. Gently, roll up the cake and decorate it with icing sugar.

Gattò Arezzo (gateau Arezzo) INGREDIENTI 150 g farina 50 g fecola di patate 250 g zucchero 5 uova 50 g burro 1 bustina lievito Zucchero a velo Marmellata di albicocca e succo di ananas


Preparazione
In una ciotola media, mischiare zucchero e rossi d'uovo Lavorare per alcuni minuti, così che il dolce sia più soffice. Aggiungere burro fuso , farina fecola di patate e lievito Montare separatamente i bianchi di uovo è aggiungere al composto. Riempire una teglia rettangolare con la carta da forno e mettere il composto. Mettere in forno già pre-riscaldato a 180 gradi per 15 minuti Rimuovere la torta e bagnare col succo di ananas Cospargere la suerficie della torta con la marmellata di albicocche. Se si preferisce il cioccolato cospargere la torta con cioccolato e alchermes Arrotolare dolcemente la torta e decorare con lo zucchero a velo.

Tuscany in a Nutshell E-mail: tuscanyinanutshell.blogspot(at)gmail.com

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 02 / 06 /2012 Updated: 02 / 06 /2012

Margherita Cake Sponge Daisy Cake - Torta Margherita

Margherita Cake Sponge Daisy Cake

INGREDIENTS
• 150g flour
• 70 g butter
• 1 packet baking powder
• 4 eggs
• Half glass of milk
• 150 g sugar
• 120 g potato flour
• Icing sugar.


PREPARATION:
In a medium bowl mix sugar and yolks of eggs. Work on the eggs for several minutes, so the cake will be softer. Add flour, potato flour and baking powder. In the mean time add softened butter at room temperature and mix. Add milk and mix. Separately mount the four egg withes until stiff and then add them to the mixture. Stir the mixture up and down, being careful not to remove the compound. Put the mixture into a buttered pan or, if you prefer, cover the pan with parchment paper. Put in preheated oven at 180 for 50 minutes. Decorate with icing sugar

Tuscany in a Nutshell E-mail: tuscanyinanutshell.blogspot(at)gmail.com By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 26 / 05 /2012 Updated: 26 / 05 /2012

INGREDIENTI

150 gr farina
70 gr burro
1 bustina di lievito
4 uova
mezzo bicchiere di latte
150 gr zucchero
120 gr fecola
zucchero a velo

PREPARZIONE

mescolare lo zucchero e  i tuorli. Lavorate le uova per diversi minuti, in modo che la torta sia più morbida. Aggiungere la farina, la fecola e il lievito. Nel frattempo aggiungete il burro ammorbidito a temperatura ambiente e mescolare. Aggiungere il latte e mescolare. Separatamente montare a neve le chiare e poi aggiungerle al composto. Mescolare il composto dall'alto in basso, facendo attenzione a non smontare il composto. Mettere il composto in una teglia imburrata o, se preferite, coprire la teglia con carta da forno. Mettere in forno preriscaldato a 180 per 50 minuti. Decorare con zucchero a velo

Cake with pine nuts and walnut ( Torta Pinoli e Noci )

CAKE WITH PINE NUTS AND WALNUT ( Torta Pinoli e Noci )

INGREDIENTS
• 250g flour
• 120g sugar
• 1egg
• 3 egg whites
• 1 packet baking powder
• 1 yogurt
• 7 tablespoons of oil
• 2 apples
• A little milk
• Pine nuts and walnuts


PREPARATION:
In a medium bowl, mix well the sugar with the egg, until a soft cream. Cut apples into small pieces. Add the other ingredients. Separately mount the three egg withes until stiff and then add them to the mixture. Put the mixture into a buttered pan or, if you prefer, cover the pan with parchment paper. Put in preheated oven at 180 for 50 minutes. Decorate with pine nuts and walnut.

Tuscany in a Nutshell E-mail: tuscanyinanutshell.blogspot(at)gmail.com

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 28 / 04 /2012 Updated: 28 / 04 /2012

Orange sponge cake

TRADITIONAL ORANGE SPONGE CAKE

One of the most important traditional tuscan cake, is orange cake.
The recipe is very easy to do , and the cake is one of the best of all tuscan recipes.
you can eat in the morning or for a break, very simple but very good.
INGREDIENTS

• 300g flour 
• 300g sugar 
• 3 oranges 
• 3 eggs 
• 75g butter 
• 1 packet baking powder 

PREPARATION 
Separate egg yolks and egg whites and beat eggs yolks and sugar with an electric mixer. Add the flour gradually, add oranges juice, orange peel, melted butter and baking powder. Whip the eggs whites until stiff and incorporate them into the mixture. Now mix with a ladle from the bottom to the top. Put the mixture into a buttered pan or, if you prefer, cover the pan with parchment paper. Put in preheated oven at180 for 35-40 minutes. If you like, decorate with powdered sugar

Tuscany in a Nutshell E-mail: tuscanyinanutshell.blogspot(at)gmail.com

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 05 / 04 /2012 Updated: 05 / 04 /2012

Rice Fritters ( Frittelle di Riso )

Rice Fritters ( Frittelle di Riso )

Frittelle di riso, fried rice fritters,
 are a Tuscan tradition for Carnival and Father's day, March 19.
The fried rice cakes are a great idea for a snack or a quick snack

INGREDIENTS FOR ABOUT 50 FRITTERS
• 1 liter milk (about 4 cups)
• 300 gr. white rice
• pinch of salt
• 170gr. sugar
• 1 grated lemon peel
• 1 grated orange peel
• 4 egg yolks
• 2 egg whites
• 4 tablespoons of flour
• 1 packet of backing powder
• oil for frying

1. In a sauce, heat up the milk, rice and salt. Cook until the rice softens and begins to fall apart; if you need to, add more milk during this time.
Remove from heat and let the cooked rice cool down, even better if you cover it and put it in the refrigerator overnight.
2. In large mixing bowl, combine the egg yolks, sugar, orange peel, lemon peel, flour, backing powder and egg whites until stiff .
 Add the cooked rice and mix well.
With your hands form small balls and set aside. Heat your frying oil up, then fry the balls in hot oil, (they must be floating in it) until all sides are browned, about 5 minutes.
Drain on paper towels, then sprinkle sugar on top.

INGREDIENTI PER 50 FRITTELLE
•    1 litro di latte ( 4 Tazze )
•    300 gr. riso bianco
•    pizzico di sale
•    170gr. zucchero
•    1 scorza di un limone 
•    1 scorza di un arancial
•    4 rossi uovo
•    2 bianchi uovo
•    4 cucchiai da cucina farina
•    1 bustina lievito
•    olio per friggere

1) Bollire latte, riso e sale. Cuocere finchè il riso non si ammorbidisce , scolarlo a parte , se necessario aggiungere latte.
Togliere dal fuoco, lasciar raffreddare, poi mettere nel frigorifero per una notte.
2) Mescolare rossi di uovo,buccia arancia, buccia di limone, zucchero, farina, lievito e bianchi di uovo montati.
Aggiungere il riso cotto e mescolare bene
Creare le palline con il composto, e friggerlo in olio già bollente , per circa 5 minuti , fino a che le frittelle non sono appena scure.
Asciugare con la carta le frittelle e cospargerle di zucchero. 

Tuscany in a Nutshell E-mail: tuscanyinanutshell.blogspot(at)gmail.com

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 24 / 03 /2012 Updated: 24 / 03 /2012

Florentine Sponge Cake

Florentine sponge cake ( Schiacciata alla Fiorentina )

 

 

 

This is a delicious spongy cake, popular around Carnival time in February but now found year-round, particularly in shops in downtown Florence.

You can eat this cake for breakfast or for dessert, children love it !

Servings: 12

INGREDIENTS

• 2 eggs
• 180g sugar
• 1 orange juice
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons water
• 6 tablespoons milk
• 200g  flour
• 1 lemon rind
• 2 teaspoons baking powder 
• powdered sugar to decorate

1. In a medium bowl, mix all of the ingredients in this order and beat throughly until the batter is smooth and thick with no lumps.
2. Grease a rectangular baking pan and pour in the batter. Bake at 180°c for 45 minutes. Sprinkle powdered sugar on top of the cake.

If you want and have a sweet tooth, you can slice the cake and fill it with whipped cream.

Tuscany in a Nutshell E-mail: tuscanyinanutshell.blogspot(at)gmail.com

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 8 / 03 /2012 Updated: 8 / 03 /2012

Zebra Cake

The zebra Cake

This is a delicious Black - White Zebra cake, popular in Tuscany. You can eat this cake for breakfast or for dessert, children love it ! 

Servings: 6/8 

INGREDIENTS 
400 gr flour 
5 eggs 
125g butter 
1 glass of milk 
2 teaspoons of baking powder 
400 gr sugar 
50 gr cocoa 

PREPARATION:
In a medium bowl mix eggs and sugar. Add flour, butter and milk! The batter must be smooth. Add backing powder. Divide the batter in 2 bowls and cocoa in 1 of these. If the cocoa batter is not very smooth ,you can add a little more of milk. Then grease a circular or a rectangular pan or line the pan with parchment paper and pour alternately the "white" batter and the cocoa one in it. Put in a oven at 180 for 45-50 minutes.

INGREDIENTI

400 gr farina
5 uova
 125g burro
1 bicchiere di latte
1 bustina di lievito in polvere
Zucchero 400 gr
50 gr di cacao o cioccolato fondente


  PREPARAZIONE

 In una ciotola media mescolare uova e zucchero. Aggiungere la farina, il burro e il latte fino ad ottenere un composto liscio ed omogeneo.. Aggiungi il lievito in polvere. Dividere l'impasto in 2 ciotole e in una aggiungere il cacao. Se l'impasto con il cacao non è molto liscio, è meglio aggiungere un po' più di latte. Poi ungere o foderare la teglia con carta da forno e versarvi la pastella alternativamente "bianco" e quello del cacao in esso iniziando dal centro. Mettere in un forno a 180° per 45-50 minuti.

Tuscany in a Nutshell E-mail: tuscanyinanutshell.blogspot(at)gmail.com

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 18 / 03 /2012 Updated: 18 / 03 /2012