Advertisements

Category Archives: Holidays & Celebrations

Get Inspired By A Queen In The Kitchen And Win A Flight To Italy!!!

I’m flattered to be part of the #ExtraordinaryItalianTaste Photo Contest promoted by the Consulate General of Italy in Los Angeles in celebration of the “Festa Nazionale” (Italian National Day – June 2nd 2017). Take inspiration from one the A Queen In The Kitchen video recipes for a chance to win a flight to Italy!

Screen Shot 2017-05-09 at 3.04.44 PM

On the occasion of this special event, I’m sharing two of my favorite desserts :

Crema al Mascarpone

Colombine Di Pasqua

Get inspired by me or by the other outstanding chefs : Amy Riolo, Drago Brothers and il Fornaio  Beverly Hills.

To Enter The Contest :

1. Prepare an Italian dish that you consider to be the most representative of the rich Italian Culinary heritage. (For ideas and suggestions countless videos of Italian chefs are freely available online. Some of them are linked on the left of this page).

2. Take a picture of the dish you prepared and post it on Twitter or Facebook including a brief description and the hashtag #June2LA2017.

3. Tag us @ItalyinLA (Twitter) or @conslosangeles (Facebook).

4. Have your friends and followers like/share/retweet your post as much as you can.

5. The posts that prove most popular will win one of the following prizes:

– 1 flight to Rome (Courtesy of Protravel Internationa)

– Italian Sport Cars Driving Experiences in Las Vegas (courtesy of Dream Racing)

– Subscriptions to “L’Italo Americano” online edition

or visit

Consulate General of Italy in Los Angeles

BUONA FORTUNA!!!

 

Advertisements

Cooking Class: Italian Street Food

Screen Shot 2017-04-12 at 9.40.26 AM

Join me on May 13th at the IICLA for Italian Street Food cooking class:

Arancini/ Stuffed Rice Balls

Mondeghili (polpettine di carne tipiche di Milano)/ Meatballs

Tigelle con affettati/ Modense bread with sliced meats

Cannoncini alla crema/ Cream horns

This class is part of the LA Food Bowl, a month-long food festival presented by the Los Angeles Times.

Buon Appetito!!!

#aqueeninthekitchen #lafoodbowl

Cooking Class: Italian Street Food

Source: Cooking Class: Italian Street Food

Must-Have Tiramisu’

tiramisualloyogurt_blad-blog-088-copy

Today I celebrate 10 years of blessed marriage by preparing my delicious must-have tiramisu’. With this recipe I’ve been selected as Runner Up in the Healthy Cooking  Contest issued by the prestigious Taste of Home Magazine, and featured in the Country Woman Magazine.

Screen Shot 2016-01-23 at 11.21.40 AM

This tiramisu’ is incredibly light and creamy. For a kid-friendly version just omit the espresso coffee and use whole milk instead of non-fat milk.

#aqueeninthekitchen #anniversary #tiramisu’ #tasteofhome

BUON ANNIVERSARIO A NOI!!!

TiramisuAlloYogurt_BLAD blog - 003

TiramisuAlloYogurt_BLAD blog - 017

TiramisuAlloYogurt_BLAD blog - 021

IMG_7001

Recipe & Photo by Ale Gambini – A Queen In The Kitchen

SERVINGS : 8 

DIFFICULTY : easy

PREP TIME : 25 min. + 2 hours in the fridge for chilling

INGREDIENTS

1/2 cup heavy whipping cream, chilled

2 cups (16 ounces) vanilla yogurt

1 cup fat-free milk

1/2 cup Espresso coffee, cooled

1 package (7 ounces) Italian ladyfingers

unsweetened cocoa powder or dark chocolate flakes, to dust

fresh raspberries, optional

DIRECTIONS

In a small bowl, beat heavy whipping cream until stiff peaks form.

Gently fold in the yogurt.

Spread 1/2 cup of cream mixture onto bottom of a baking dish.

In a shallow dish, mix milk and espresso coffee.

Dip quickly half of the ladyfingers into the coffee mixture, allowing excess to drip off.

Make a layer of ladyfingers over the baking dish.

Spoon over half of the remaining cream mixture and dust with cocoa powder or chocolate flakes.

Repeat the layer (dipped ladyfingers, cream, cocoa powder or chocolate flakes).

Cover with cling wrap, refrigerate for at least 2 hours before serving.

Serve with fresh raspberries, if desired.

A Queen In the Kitchen At The LA Food Bowl

Screen Shot 2017-04-12 at 9.40.26 AM

I’m very excited to announce my participation at the LA Food Bowl, a monthlong food festival hosted and curated by the LA Times. The events will bring to the City of Angels Michelin starred chef  including Massimo Bottura, owner and chef at Osteria Francescana (Modena, Italy) and Magnus Nilsson, chef at Fäviken (Järpen, Sweden).  Individual events will be hosted in restaurants, kitchens and farmers market throughout the city. There will be a Night Market in Grand Park (downtown LA) from May 10 to May 14 that will include restaurants, food trucks and live entertainment.

On May 13th, I’ll be leading Italian Street Food cooking class at the Italian Cultural Institute of Los Angeles. I’ll show to the participants how to prepare:

Arancini/ Stuffed Rice Balls

Mondeghili (polpettine di carne tipiche di Milano)/ Meatballs

Tigelle con affettati/ Modense bread with sliced meats

Cannoncini alla crema/ Cream horns

*To register please call (310) 824-7408

Buon Appetito!

#aqueeninthekitchen #lafoodbowl

Torta Pasqualina (Ligurian Easter Pie)

IMG_2844

Torta Pasqualina is an Italian savory pie filled with chard or spinach, eggs and ricotta. This is one of Liguria’s iconic dishes  but is prepared throughout the country during the Easter celebrations. The original Pasqualina pie calls for 33 layers of thin dough to represent the 33 years of Jesus.

This is one of the recipes I’ve shared with my foodie students during the Primavera! cooking class at the Italian Cultural Institute of Los Angeles. For this delicious savory pie, I’ve used the outstanding Di Stefano Cheese ricotta, because Italian cuisine is all about the freshest and finest ingredients.

Buona Pasqua …Happy Easter!

Photo by Maurizio “OttO” De Togni

Yields : 8 servings

Difficulty : easy

Prep Time : 20 min.

Cook Time : 30 min.

 

INGREDIENTS

1 garlic clove

2 tablespoons unsalted butter

1 lb spinach, cooked and chopped

1 egg

10 oz ricotta cheese

½ cup Parmigiano Reggiano

salt and pepper, to taste

2 puff pastry frozen sheets, thawed

3 eggs

1 egg yolk, to brush

 

DIRECTIONS

Preheat oven at 350 F degrees.

In a large skillet, sauté the garlic clove with butter until golden, then add the spinach and cook for a couple of minutes. Allow to cool.

In a medium bowl, mix together ricotta, Parmigiano Reggiano, the spinach and 1 egg until well blended. Adjust the taste with salt and pepper if necessary.

Line a 9 inch pie pan with parchment paper.

Roll the thawed puff pastry on a slightly floured work surface then move the puff pastry into the pie pan, trim the excess of puff pastry from the edges with a knife, pinch the pastry with a fork.

Spread evenly the filling into the puff pastry.

With the back of a dinner spoon, make 3 marks into the filling then fill the marks with the eggs.

Lay over the other puff pastry sheet, pinch the edges to seal the pie.

Brush the puff pastry with one beaten egg yolk.

Bake for 35 minutes.

Allow to cool a bit in its pan before serving.

Happy Pi Day!

Today is Pi Day, the annual celebration commemorating the mathematical constant π (pi).

Let’s celebrate with delicious Italian sweet or savory pies, because baking is a lot like mathematics!

#PiDay

Pies by Ale Gambini 😉

Primavera! Cooking Class

Let’s celebrate the Spring with my upcoming cooking class at the Istituto Italiano di Cultura Los Angeles .

Join me for a fun, healthy and delicious cooking class with organic Spring produce and the finest Italian products (Parmigiano Reggiano Bertozzi, Riso Acquerello, Di Stefano Cheese).

Saturday, March 18, 2017
10:30 AM – 1 PM
Italian Cultural Institute
1023 Hilgard Avenue – LA 90024
Space is limited! RSVP required
please call 310-824-7408 or email to classes.iicla@esteri.it to register 

 

Eat well, be happy!

Screen Shot 2017-03-09 at 3.12.42 PM