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Cooking Class: Italian Street Food

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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

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Must-Have Tiramisu’

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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.

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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!!!

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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.

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How To Store Fresh Italian Parsley

Treat the bunch of fresh Italian parsley like a bouquet of fresh flowers!

Trim the stems ends and remove any wilted or discolored leaves.

Fill a glass or a jar partially with fresh water and place the stems ends into the water.

Place the glass or jar on the counter at room temperature.

Change the water everyday.

Your bunch of fresh Italian parsley will last up to two weeks.

Store fresh basil and cilantro the same way.

#aqueeninthekitchen #tipsandtricks #how-to

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Photo by Ale Gambini – A Queen In The Kitchen

A Queen In The Kitchen Available On CreateSpace!

A Queen In the Kitchen is now available on CreateSpace!

Title: A Queen In The Kitchen

Authored by Ale Gambini

Photos by Maurizio OTTO De Togni

BUY IT ON CREATESPACE:

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Italian Cheesecake

Italian cheesecake

Couple of days ago I was craving for something sweet, fresh and decadent. I came up with this delicious cheese tart that I named Italian cheesecake. This tart has a shortcrust pastry shell made from scratch with the highest quality butter and flour type 00. The filling is a delicate mascarpone custard. I topped this dessert with a quick and easy strawberry coulis (a fruit or vegetable puree, used as a sauce).

Fun Facts :

Mascarpone is an Italian cheese from the Lombardy region.

Mascarpone is the key ingredient for preparing Italy’s most popular dessert: Tiramisu’.

Italian shortcrust pastry is called Pasta Frolla (literally crumbly pastry).

A pastry similar to Pasta Frolla was already known in Venice after the 10th century.

Buon Appetito!

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Photo by Ale Gambini – A Queen In The Kitchen

Servings : 6 to 8

Difficulty : intermediate

Prep Time : 25 min. + 30 min. (dough resting time)

Cook. Time : 1h 10min.

 

For the pastry shell

2.5 cups flour type 00

2 sticks unsalted butter, chilled and diced

1 cup powdered sugar

2 egg yolks

finely grated zest of 1/2 lemon

For the filling

16 oz mascarpone cheese

1/2 cup granulated sugar

2 eggs, separated

1 tsp cornstarch

finely grated zest of one lemon

1 tsp vanilla extract

For the strawberry coulis

2 cups fresh quartered hulled strawberries

3 tbsp powdered sugar

1 tbsp fresh lemon juice

DIRECTIONS

Place the flour on a large bowl, make a well then add powdered sugar and diced butter. Work with a fork until sandy.

Add the egg yolks, the lemon zest and work by hand until a smooth and pliable dough forms.

Shape the dough into a ball then wrap it with cling paper. Let rest in the fridge for 30 minutes.

Preheat oven at 350F degrees.

Place the dough between to large pieces of parchment paper then, with a rolling pin, roll the dough approximately 1/8-inch thick.

Move the dough in a greased 9 inch springform pan, press the dough across the bottom and up the sides of the pan then trim the edges with a sharp knife. Poke the bottom of the dough with a fork.

Cover the pastry shell with parchment paper, place over dried legumes such as beans or chickpeas so the shortcrust pastry will not rise while baking.

Bake for 15 minutes than remove paper and dried legumes and continue to bake for  another 10 minutes. Allow to cool completely.

Prepare the filling by mixing mascarpone, sugar, egg yolks, cornstarch, lemon zest and vanilla extract with a hand or stand mixer.

In a separate bowl, whip the egg whites until stiff peaks form then fold them gently into the mascarpone mixture.

Spoon evenly the filling into the pastry shell and bake for 45 minutes (the center may be wobbly and it will set while cooling).

Allow to cool completely in its pan.

Remove the springform pan’s ring, cover with cling wrap and place in the fridge for 4 hours before serving.

Prepare the strawberry coulis by pureeing strawberries, powdered sugar and lemon juice with a hand blender.

Serve the Italian cheesecake sliced, garnished with a dollop of strawberry coulis and fresh fruit.

Lasagne Patate E Zucchine (Potato And Zucchini Lasagna)

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Let’s prepare a delicious, healthy lasagna made with zucchine (Italian zucchini) and potatoes. This lasagna is a lighter and yummy alternative to the traditional meat lasagna, perfectly suitable for vegetarians and people with tomato intolerance. For this dish I used the freshest organic produce picked at my local farmers market and the highest quality of dairies. Enjoy every single bite.

Fun facts :

Even though zucchini have their ancestry in America, were developed in Italy in the second half of the 19th century.

Buon Appetito!!!

Photo by Ale Gambini – A Queen In The Kitchen

 

Servings : 6

Difficulty : intermediate

Prep Time : 40 min.

Cook Time : 35 min.

 

INGREDIENTS

1 package (12 oz) fresh lasagna sheets

3 tbsp Extra Virgin Olive Oil

1 garlic clove

2 large zucchini

2 medium potatoes

1 cup water, warm

2 cups whole milk, warm

4 tbsp unsalted butter

4 tbsp flour

1 pinch ground nutmeg

salt and pepper, to taste

1 cup Parmigiano Reggiano, grated

 

DIRECTIONS

Preheat oven at 350 F degrees.

Wash, dry and cut into thin rounds the zucchini.

Peel, wash, dry and cut into thin rounds the potatoes.

In a large skillet, brown the garlic with Extra Virgin Olive Oil. Remove the garlic and add zucchini and potatoes. Sauté for a couple of minutes, than add 1 cup of warm water, salt and pepper to taste and cook at medium heat until tender.

In the meantime, prepare the béchamel sauce melting the butter in a medium sauce pan over low heat. Remove the butter from heat then add the flour and stir until smooth. Slowly pour in the warm milk, whisking continuously. Return the mixture over medium heat, add nutmeg and cook until just thick. Set aside.

Boil the lasagna sheets on a large skillet of salted boiling water for a couple of minutes, then remove and lay on a kitchen towel to dry.

To assemble the Lasagna, grease the bottom of a rectangular baking dish with a knob of butter then spread over a couple of tablespoons of béchamel sauce. Place the first layer of lasagna sheets than some zucchini and potatoes, spread over some  béchamel sauce and sprinkle with Parmigiano Reggiano.

Repeat (lasagna sheets, béchamel sauce, zucchini and potatoes, Parmigiano Reggiano) for other 3 times or until all the ingredients are gone. (I usually prepare my lasagna with no more than 4 layers).

Cook for 35 minutes.

Allow to cool for 10 minutes before serving.