Advertisements

A Queen In The Kitchen : Eataly Los Angeles Grand Opening

Guess what? Eataly Los Angeles finally opened up its doors to the public on November 3rd at the Westfield Century City mall. Los Angeles foodies have been waiting for years and now they can satisfy their Italian food cravings at the fullest.

Italy Grand Opening has been included, as well as my Cooking DOP & IGP cooking class at The Italian Cultural Institute of Los Angeles, in the Second World Week of Italian Cuisine, coordinated by the  The Consulate General of Italy in Los Angeles. #italiantaste

If you missed the biggest food event of the year, this is what happened inside and outside Eataly on the Grand Opening day.

Buon Appetito!

IMG_2218

IMG_2234

IMG_2238.jpg

IMG_2244

IMG_2281.jpg

IMG_2359

Ale Gambini (Host, Chef, Author)
Maurizio OTTO De Togni (Executive Producer, Music, Film, Photo)
Produced by: BreadLoveAndDreams and SuperOttO Publishing
Copyright © 2017. All Rights Reserved.

Advertisements

Spider Web Chocolate Cake…Happy Halloween!!!

IMG_1896

Time to put the costume on and celebrate the most colorful and playful time of the year…HALLOWEEN! Since I’ll dress up as a spider web, I will match my costume with a decadent spider web chocolate cake. I’ve decorated my favorite Italian chocolate cake, TENERINA CAKE, with melted chocolate to create the spider web and M & M’s candies to make spiders. A very simple and delicious idea for your Halloween party, heaven for chocolate lovers. For a gluten-free version, just omit the flour.

Happy Halloween from your Queen In The Kitchen and family!

IMG_1959

Photo by Ale Gambini – Maurizio “OttO”De Togni – A Queen In The Kitchen

 

INGREDIENTS

7 ounces dark chocolate

8 tbsp unsalted butter, diced

2 eggs, separated

1 pinch of salt

6 tbsp granulated sugar

2 tablespoons all-purpose flour

4 tablespoons whole milk

powdered sugar, to sprinkle

melted dark chocolate and M & M’s candy peanut, to decorate

 

DIRECTIONS

Preheat oven at 325 F degrees. Grease a 9 inch cake pan with baking spray, than cover bottom and sides of the cake with parchment paper and grease the parchment paper too, set aside. Melt completely the dark chocolate at bain-marie or in a microwave. Allow to cool slightly. Place the diced butter into the melted chocolate and stir with a wooden spoon until well incorporated. With a hand or stand mixer, beat the sugar and the egg yolks until yellow and foamy. Add the chocolate mixture, the flour and the milk and continue to beat until creamy and smooth. Whip the egg whites with a pinch of salt until stiff. Fold gently the whipped egg whites into the cake batter. Place the cake batter into the cake pan and bake for 25/30 minutes or until a wooden toothpick comes out clean. Allow to cool completely in its pan. Unmold carefully the cake on a serving plate and sprinkle with powdered sugar before serving. Melt couple of ounces of dark chocolate in a double boiler or microwave, fill a disposable piping bag with melted chocolate, cut the the tip and pipe out over the cake to create a spiderweb, For the spiders, place M & M’s on the spider web as you prefer and pipe out chocolate as spider legs.

Cooking DOP & IGP Cooking Class

IMG_1083

On the occasion of the Second Week of Italian Cuisine in the World, I’m excited to host a very special cooking class at the Italian Cultural Institute of Los Angeles, focused on cooking with Italian DOP and IGP products.

banner_cucina_2017-1564x446_px-usa

What’s DOP and IGP

DOP and IGP are two designations provided by the European Parliament defining quality criteria for food and agricultural products that ensure their origin and top quality.
DOP (Denominazione d’Origine Protetta) or Protected Designation of Origin, is a really strict certification given to those food specialties whose have unique features of the territory on which they are produced. This certification ensures that products are locally grown and packaged and impossible to imitate outside of their designated area of production.
IGP (Indicazione Geografica Protetta) or Protected Geografical Information is a certification less strict than DOP, given to those products for which their quality and  peculiar characteristics depend on a specific geographical area of preparation and/or production.
Parmigiano Reggiano, Aceto Balsamico Tradizionale di Modena, Prosciutto Crudo di Parma are among all the most popular Italian DOP products worldwide.
How to recognize an IGP or DOP products? Check for the seal on the packaging of the product.

Screenshot 2017-08-22 14.11.08

IMG_1746

Join me Saturday, November 04, 2017 – 10.30am to 1.00pm at the IIC Los Angeles as I’ll have the pleasure to have my attendees taste :

Aceto Balsamico Tradizionale di Modena Acetaia Museo Boni

Parmigiano Reggiano Bertozzi America

Olio Extra Vergine di Oliva La Maolina  Antica Locanda di Sesto

Prosciutto Crudo Di Parma Consorzio Prosciutto di Parma 

…and cook :

Cialda di Parmigiano con Spuma di Mortadella
Medaglioni di Polenta Concia
Lasagne Zucca Speck Taleggio
Ciambellone Olio Extra Vergine di Oliva e Limone

To register call – (310) 824-7408

#aqueeninthekitchen #iicla #DOP #IGP #italiantaste

Photo credits: Mirko Miracle Urania

Taste Of Italy

Screenshot 2017-10-10 08.49.16

Taste of Italy is back this Saturday, October 14th, in Downtown Los Angeles. I’m delighted to announce that A Queen In The Kitchen and I Love Italian Food will attend L.A.’s premiere Italian food & wine event that features over 35 fine restaurants, 100 wines, chef demonstrations and live entertainment to benefit the Italian American Museum of Los Angeles IAMLA.

TOI 2016_photographer Taso Papadakis299

Taste of Italy brings the diversity of Italian cuisine to Los Angeles, showcasing the region’s top restaurants, and award-winning wineries, as well as live entertainment, chef demonstrations, and celebrity guests.

This slideshow requires JavaScript.

Participants will include: Drago Centro, Angelini Osteria, Il Fornaio, Di Stefano Cheese, Valentino, Prova Pizzeria, Celestino, Grom, Il Fornaio, Urbani Truffles, Nerano, Prosciutto di Parma, and Black Market Gelato, the U.S. finalist of the Gelato World Tour.

 

For tickets and info please visit  www.italianhall.org/TOI 

….and remember to use the special coupon codes:
ILOVE5 – $5 OFF General Admission *NO DISCOUNT AT THE DOOR
ILOVE20 – $20 OFF Premiere Admission  *NO DISCOUNT AT THE DOOR

About the Italian American Museum of Los Angeles and the Historic Italian Hall Foundation

The Italian American Museum of Los Angeles documents the history and continuing contributions of Italian Americans and Italians to Southern California and the nation. Featuring interactive exhibits and educational programming, the Italian American Museum provides visitors of all ages and origins a meaningful understanding of the complex, multi-cultural fabric of the United States. The Museum is open Tuesday to Sunday 10 am to 3 pm. The Historic Italian Hall Foundation is a 501 (c)3 charitable organization dedicated to supporting the Museum and the continued preservation efforts of the building in which it is located, the Italian Hall, the oldest remaining structure from the city’s historic little Italy, built in 1908.

Photo and content courtesy of IAMLA

How To Make Frittelle Di Zucca (Pumpkin Fritters)

Follow this episode of my cooking web series Baking Bread Plus and learn how to prepare a delicious and healthy dessert : Frittelle di Zucca (Pumpkin Fritters).

Did you know that pumpkin flesh is full of Vitamin A, the vitamin that promote sight, heart and lungs? In Italy, pumpkin is the symbol of the city of Mantua (Lombardy region) and the main ingredient  for preparing traditional Mantuan dishes such as pumpkin ravioli and pumpkin gnocchi.

Welcome Fall!

#aqueeninthekitchen #bakingbreadplus #italianfood

IMG_3529

IMG_3541

IMG_3566

Frittelle di Zucca_BLAD blog - 36

Photo by Ale Gambini – A Queen In The Kitchen

 

INGREDIENTS

4 cups all-purpose flour

1 pinch of salt

7gr active dry yeast

1/4 cup lukewarm water

2 cups pumpkin puree

5.3 ounces (1 container) plain greek yogurt

1 orange juice, freshly squeezed

1 teaspoon freshly grated lemon zest

1 teaspoon freshly grated orange zest

1 egg

1 egg yolk

2 tablespoons granulated sugar

1/3 cup whole milk

canola oil, for frying

1 cup granulated sugar + 1 teaspoon cinnamon powder blended together, for dusting

 

DIRECTIONS

In a mixing bowl combine together flour and salt.

Make a well in the center then add the yeast previously proofed with 1/4 cup of lukewarm. Blend briefly.

Add pumpkin puree, greek yogurt, orange juice, lemon and orange zest, one egg, one egg yolk, sugar. Mix together slowly incorporating the milk.

Mix thoroughly until very smooth.

Cover with a kitchen towel and allow to rest for 2 hours.

In a large fraying pan, pour abundant canola oil and heat until it reaches the right temperature for frying.

Dip a stainless steel teaspoon into a glass of cold water than spoon a teaspoon of batter and drop it into the frying pan.

Repeat until all the batter is gone. (Remember to NOT overcrowd the pan while frying).

Let the fritters float into the oil until puff and golden.

Drain with a slotted spoon and place over a plate covered with paper towel.

Enjoy warm, copiously dusted with sugar and cinnamon mixture.

Credits:
Ale Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (Music)
Produced by: BreadLoveAndDreams.com

Torta Zucca E Cioccolato (Chocolate Pumpkin Cake)

PumpkinChocolateCake_BLAD blog - 02 copy

Welcome Fall 2017! I’m celebrating this beautiful and colorful season by baking a Torta Zucca & Cioccolato (Chocolate Pumpkin Cake). This cake has a super moist texture and a sweet, chocolatey and nutty flavor. It can be prepared by using fresh or canned pumpkin and any kind of nuts. Enjoy the first day of Fall with a hot tea and a slice of chocolate pumpkin cake.

Buon Autunno!

Photo by Ale Gambini – A Queen In The Kitchen

Servings : 6-8

Difficulty : easy

Prep Time : 45 min.

Cook Time : 35 min.

 

INGREDIENTS

15 oz. pumpkin puree (fresh or canned)

3 eggs

1 cup granulated sugar

1 cup + 3 tbsp all purpose flour

4 tbsp unsweetened cocoa powder

10 tbsp unsalted butter, softened

1/3 cup milk

1 sachet vanilla baking powder (1/2 oz or 16g)

1/4 cup walnuts, coarsely chopped

1/4 cup chocolate chips

powdered sugar, to dust

 

DIRECTIONS

If using a fresh 2 pound pumpkin : halve the pumpkin. Remove seeds and stringy pulp. Peel, cut into chunks and boil in lightly salted water for 25 minutes or until tender. Purée in a blender or food mill.

Preheat oven at 350 F degrees.

Grease with baking spray or butter and breadcrumbs a 9 inch cake pan. Set aside.

In a big bowl, beat eggs and sugar, then add pumpkin puree and flour and mix thoroughly.

Add cocoa powder, butter, milk and blend together.

Gently fold in the vanilla baking powder until well incorporated.

Stir in chocolate chips and chopped walnuts.

Pour the cake batter into the greased pan and bake for 35 minutes.

Allow to cool in its pan.

Dust with powdered sugar before serving.

A Queen In The Kitchen : How To Make Gnocchi (Italian Potato Dumplings)

 

As we say in Italy : Giovedì Gnocchi (Thursday Gnocchi). Watch the new episode of A Queen In The Kitchen and learn how to prepare homemade gnocchi, the traditional Italian dumplings made with potatoes and flour, usually served as PRIMO (first course). Despite the simplicity of this recipe, gnocchi are very versatile and delicious with any kind of condiment. I usually toss mine with tomato sauce or ragu’ (Italian meat sauce) or browned butter, sage and freshly grated Parmigiano Reggiano.

Buon Appetito!

…and if you like it, please subscribe (it’s free!), like and share.

Screenshot 2017-09-14 09.54.28.png

Yields : 2 to 4 servings

Difficulty : easy

Prep Time : 40 min.

Cook Time : 2 min.

 

INGREDIENTS

1 pound potatoes

1 cup all-purpose flour

1 pinch sea salt

2 tbsp beaten egg

 

DIRECTIONS

Peel and wash the potatoes then place them into a medium pot with enough cold water to cover.

Bring to a boil and cook until the potatoes are fork tender. Drain the potatoes with the help od a skimmer.

In a large bowl, mash the potatoes with a potato ricer.

Add the flour, egg and a pinch of salt.

Mix all the ingredients together with a fork then knead by hand.

Divide the dough into golf-sized balls. On a floured work surface, roll the balls into dowels then cut each dowel into 1-inch long pieces.

Drop the gnocchi into a pot of  boiling salted water and cook until they rise to the surface.

Remove the gnocchi quickly with a skimmer, shake off the excess of water and plate.

Toss with tomato sauce and basil or ragù or browned butter and sage.

Sprinkle with Parmigiano Reggiano cheese and serve.

 

Credits:
Ale Gambini (Host, Chef, Author)
Maurizio OTTO De Togni (Executive Producer, Music)
Mirko “Mirakle” Urania (Director, Video Maker, Editor, Photo)
Produced by: BreadLoveAndDreams and SuperOttO Publishing
Copyright © 2017. All Rights Reserved.

ale_libro_cover

BUY IT ON :

buy4

Amazon.com (US)CA, Amazon Europe: (ITFRESDE) and UK.