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Cooking Classes 2018 at IICLA

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Happy New Year!!! Buon Anno!!!

Let’s start the 2018 announcing the winter session of A Queen In The Kitchen cooking classes at the Italian Cultural Institute of Los Angeles.

We’ll start on February 10th, 2018 with a very special cooking class: San Valentino Con Amore! (Valentine’s Day with Love).

I’ll be preparing with all the attendees a romantic Italian meal, using only the freshest and finest ingredients imported directly from Italy. Attendees will also enjoy the food with a flute (or two) of Italian prosecco.

A special rate will be offered to the IIC members & couples (friends, spouses, family…).

MENU:

Parmigiana di San Valentino – Valentine’s Day Eggplant Parmigiana

Taglierini allo Zafferano  – Taglierini Pasta with Saffron Sauce

Tartufi della Passione – Chocolate and Chili Truffles

Millefoglie Cupido con Crema e Frutti di Bosco – Mille-Feuille Cream and Berries

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Date: Saturday, February 10, 2018

Place: Italian Cultural Institute/Kitchen

Time: 10:30am to 1pm

To register please call (310) 824-7408

Can’t wait to celebrate the LOVE with you all!

*Photo Credits : Maurizio “OttO” De Togni and Mirko “Mirakle” Urania

 

 

 

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Pandoro Christmas Tree With Chantilly Cream

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The most wonderful time of the year has arrived! Let’s celebrate Christmas with a delicious Pandoro Christmas Tree filled with Crema Chantilly (Chantilly cream).

Pandoro (literally golden bread), is a traditional Christmas sweet bread from Verona that gets the name from its golden color. Pandoro is baked  in a special star-shaped mold and doesn’t contain contain any dried fruits or nuts, unlike panettone.

I made this scrumptious Pandoro with all the attendees at my cooking class BUON NATALE! THE FESTIVE TABLE at the Italian Institute Of Culture Los Angeles. We shaped our Pandoro into a Christmas tree and filled it with delicious Chantilly cream. We also added some hazelnut spread between some layers for a nutty twist. My students and I  decorated the Pandoro with wild cherries in syrup as ornaments, dusted with lots of powdered sugar.

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With this traditional Italian sweet treat, A Queen In  The Kitchen wishes you all a very Merry Christmas, Happy Holidays and a fantastic New Year!!!

BUON NATATLE E BUON ANNO!!!

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Photo credits: Maurizio “OttO” De Togni

INGREDIENTS

1 Pandoro (traditional sweet bread of Verona)

For the Chantilly Cream
16 ounces heavy whipping cream, cold
5 tablespoons powdered sugar, sifted
1 tablespoon vanilla extract

wild cherries in syrup, to garnish

powdered sugar, to dust

 

DIRECTIONS

Slice the Pandoro horizontally in 6 slices (1 inch thick). Prepare the Chantilly cream by whipping the cold whipping cream with a hand or stand mixer. When the cream is almost whipped, add the powdered sugar and vanilla extract and continue to whip until stiff peaks form. Place the whipped cream in a pastry bag with a star tip or plain round tip. Build the Pandoro tree by adding layers of cream between the slices and stacking the slices in order to reproduce a Christmas tree. Pipe more cream on the star points and add wild cherries as ornaments. Dust with powdered sugar.

And The Winner Is…

Congratulations to Mary Beth Huddleston, the lucky winner of a fantastic Fabbri 1905 Gif Box.

Thank you all for entering the giveaway and Happy Holidays!!!

Giveaway courtesy of Fabbri USA

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Buon Natale! The Festive Table Cooking Class

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Join me Saturday, December 9th, 2017 – 10.30am to 1.00pm at the IIC Los Angeles as I’ll have the pleasure to prepare with all the attendees an authentic Italian Festive Dinner. 

All the participants will also recieve a complimentary jar of Amarena Fabbri courtesy of Fabbri1905 and a Bertozzi parmigiano fridge magnet courtesy of Bertozzi America.

Pandoro Loison courtesy of Sorrento Market.

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Menu’

Cocktail di Gamberetti – Shrimp Cocktail

Strudel Salato – Potato and Zucchini Savory Strudel

Cannelloni Ripieni – Ricotta and Spinach Cannelloni

Albero di Pandoro con Crema Chantilly – Italian Sweet Bread with Chantilly Cream

 

Fee: $60.00 (IIC members)/$65.00 (non-members)

To register call – (310) 824-7408

#aqueeninthekitchen #iicla #cookingclass #christmas #italianfood

Photo credits: Mirko Miracle Urania and Maurizio “OttO” De Togni

Fabbri 1905 Giveaway + Millefoglie Amarena Cream And Chocolate Sauce

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I’m thrilled to announce this Holiday Season giveaway, courtesy of Fabbri USA.

Fabbri 1905 is a family-owned company that was founded over a hundred years ago in Bologna (Italy). Today Fabbri 1905 is run by the fourth generation of the Fabbri family and prides itself of the best ingredients for pastries, gelato, semi-finished goods for the food and beverage industry. Fabbri’s world famous Amarena Fabbri is the sour cherry in syrup, known for turning your baked goods and desserts into masterpieces.

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I’ll be giving away a delicious Fabbri 1905 Gift Box containing :

  • 1 Fabbri Amarena Opaline Jar
  • 1 Fabbri Strawberry Opaline Jar
  • 1 Fabbri Amarena USA Jar
  • 1 Fabbri Baba in Rhum Jar
  • 1 Fabbri Amaretto Syrup Bottle (for coffee and desserts)
  • 1 Fabbri Caramello Syrup Bottle (for coffee and desserts)
  • 1 Fabbri Elderflower Syrup
  • 1 Fabbri Hazelnut Syrup (for coffee and desserts)
  • 1 Fabbri Vanilla Syrup (for coffee and desserts)

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RULES TO ENTER

To enter this giveaway simply:

FOLLOW us on Instagram : @alegambinidt @fabbriusa

LIKE  us on Facebook : aqueeninthekitchen fabbri1905usa

Let me know which is your favorite Festive Holiday Dessert in the comment below.

Winner will be randomly selected and announced on December 8, 2017.

Winner will be notified via email.

Prize will be shipped only in the United States (Alaska and Hawaii not included).

You must be 21 years old to qualify for this prize.

Giveaway courtesy of Fabbri USA

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Photo by Ale Gambini – A Queen In The Kitchen

INGREDIENTS

1 puff pastry sheet, thawed

1.5 cups whole milk

6 tablespoons sugar

4 tablespoons unbleached all-purpose flour

6 tablespoons Amarena Fabbri syrup

10 Amarena Fabbri, chopped

powdered sugar, to dust

Fabbri Top Chocolate sauce, to garnish

DIRECTIONS

In a medium saucepan, warm the milk until it starts to boil. Remove from heat.

In a medium bowl, combine sugar, flour and mix. Pour over 4 tablespoons of warm milk and whisk until well combined.

Pour the sugar mixture into the saucepan containing the remaining warm milk an whisk until well blended. Return the saucepan to the stove and cook at low heat, stirring constanly with a wooden spoon until the mixture starts to thicken. Move the cream into a bowl and allow to cool completely. Once cooled, blend in the Amarena syrup. Place it in the fridge to chill.

Prepare the pastry by dividing the puff pastry sheet into 3 equal pieces. Prick all over the surface with a fork then bake in a preheated oven at 400ºF until golden brown. Allow to cool completely.

Layer the puff pastry with the Amarena cream and chopped Amarena between each sheet.

Dust with powdered sugar and drizzle with Fabbri Top Chocolate sauce.

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Chocolate Pumpkin Truffles…Happy Thanksgiving!

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Since I moved to the United States, Thanksgiving has become one of my favorite Holiday because I love the idea to take a moment to say thank you and to count my blessings. Today I want to say thank you to you all by sharing my uber-delicious chocolate pumpkin truffles recipe. I made these truffles with Pan Di Stelle, the chocolate and hazelnut Italian cookies topped with iced sugar stars. You can easily find them on Amazon or at any Italian markets. You can definitely substitute the canned pumpkin puree for fresh pureed pumpkin with the ratio 1:1. I used ground cinnamon but you can use pumpkin spice blend instead.

Happy Thanksgiving to you and your loved ones from A Queen In The Kitchen!

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Photo by Ale Gambini – A Queen In The Kitchen

 

INGREDIENTS

40 Pan Di Stelle cookies

8 ounces cream cheese, room temperature

1/3 cup pumpkin puree, fresh or canned

1 teaspoon ground cinnamon

unsweetened cocoa powder, to coat

1 cup semi-sweet chocolate chips, melted

 

DIRECTIONS

Pulverize the cookies in a blender or place them in a sturdy plastic bag and roll into fine crumbs.

In a medium bowl, place pulverized cookies, cream cheese, pumpkin puree, cinnamon and mix thoroughly with a wooden spoon until well blended.

Shape into 1-inch balls and place them over a baking sheet lined with parchment paper.

Refrigerate 10 minutes.

Roll them in cocoa powder or dip them in melted chocolate chips.

Keep refrigerated until serving.

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!

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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.