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Taste Of Italy

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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.

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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.

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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

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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

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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)

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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.

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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.

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

 

Squid Ink Spaghetti With Seafood Ragù

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I’ve always been a huge fan of squid ink pasta, so when I finally found the squid ink spaghetti at one of my favorite grocery stores in LA,  I’ve decided to make a dish that reminds me the colors and flavors of the Italian summer : Spaghetti al Nero di Seppia con Ragù di Mare (Squid Ink Spaghetti with Seafood Ragù). This is a very simple dish, tasty, healthy and visually appealing. For the seafood ragù I’ve used fresh squid tubes and raw prawns.

…another recipe simple, homemade and delicious from your #aqueeninthekitchen

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Photo by Ale Gambini – Queen In The Kitchen

INGREDIENTS

12 oz squid ink spaghetti

4 squid tubes, cleaned and cut in rings

10 raw prawns (shell removed, deveined, tails-on)

1/3 cup Extra Virgin Olive Oil

1 garlic clove, minced

1/4 small onion, finely chopped

20 cherry tomatoes, halved

1 small bunch fresh Italian parsley, coarsely chopped

1/2 cup dry white wine

salt and pepper to taste

 

DIRECTIONS

Bring to a boil a large pot of lightly salted water.

In a large skillet, sauté garlic and onion in olive oil until golden.

Add tomatoes, parsley, salt and pepper to taste and cook for a couple of minutes.

Add the squids, the white wine and allow to cook until the wine evaporates.

Add the shrimps and cook briefly (couple of minutes) until they turn pale pink.

Cook the pasta in the large pot of salted water until “al dente”.
Drain the pasta (don’t drain your pasta dry, but leave a little bit of cooking water).
Return to the skillet with the seafood ragù. Toss well the spaghetti and serve warm garnished with fresh parsley.

A Queen In The Kitchen: How To Make Watermelon Caprese

 

Everyone knows Caprese, the simple Italian salad, made of fresh mozzarella, tomatoes and basil, that features the Italian flag colors : white, red and green. Follow the new episode of A Queen In The Kitchen and learn how to prepare this surprising version of the traditional caprese because I won’t use tomatoes, but watermelon instead. You’ll only need the freshest ingredients and a melon baller.

Buon Appetito!

…and if you like it, please take a moment to subscribe, share and give us a thumbs up!

 

 

INGREDIENTS

watermelon

fresh ciliegine (cherry size) mozzarella, drained

fresh basil, coarsely chopped

lemon rind

Extra Virgin Olive Oil

salt (if desired)

Tools

melon baller

 

DIRECTIONS

Scoop the watermelon in balls with the help of a melon baller. Set aside.

In a medium bowl, place the watermelon balls, the fresh ciliegine of mozzarella, fresh basil, lemon rind and season with Extra Virgin Olive Olin and salt (if desired).

Give it a nice stir with a spoon.

Enjoy right away or place in the fridge until serving.

 

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.

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BUY IT ON :

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Cooking DOP & IGP Cooking Class

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On the occasion of the Second Week of Italian Cuisine in the World, I will host a cooking class focused on Italian DOP and IGP denominations.

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Join me for an extraordinary cooking class, Saturday, November 04, 2017 at the IIC Los Angeles

Menu’ :

Cialda di Parmigiano con Spuma di Mortadella
Medaglioni di Polenta Concia
Lasagne Zucca Speck Taleggio
Ciambellone Evoo e Limone

To register call – (310) 824-7408