Tag Archives: Ale gambini

A Queen In The Kitchen – Estate Italiana: Osteria Passatelli (Ravenna, Italy)

Romagna cuisine is HEAVEN, so when in Ravenna remember to stop at Osteria Passatelli. Established in Ravenna in 1962, Osteria Passatelli is nestled inside an old movie theater. Great food and good selection of wines in a unique location.

In this new episode of A Queen In The Kitchen I’ll take you inside the heart of Passatelli, the kitchen, for showing how CAPPELLETTI RAVENNATI (typical ravioli from the city Ravenna) are made by two authentic Italian SFOGLINE (Egg Pasta Masters).

Buona Estate!

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The beautiful decor at Osteria Passatelli.

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Pasta asciutta menu at Passatelli is too die for!

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Tagliere di Salumi & Formaggi.

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Passatelli in broth, typical dish from Emilia Romagna.

Ale Gambini (Host, Author, Editor)

Maurizio OTTO De Togni (Executive Producer, Original Music, Video Maker, Photo).

Produced by: BreadLoveAndDreams and SuperOttO Publishing Copyright © 2018. All Rights Reserved.

A Queen In The Kitchen – Estate Italiana: Orta-San Giulio

The medieval village of Orta and the enchanting San Giulio Island are a spectacular spots in the Piedmont region.

Watch the new episode of A Queen In the Kitchen-Estate Italiana featuring the jewel of Lake Orta and learn what to see and where to eat while visiting  the Verbano Cusio Ossola province.

Twenty minutes driving south from Orta-San Giulio stop by at Cantine del Castello Conti for a tour of their vineyards or to taste their precious Boca wine, the typical red wine from Novara Hills. The winery is nestled inside a real castle built by Mr Ermanno Conti in the ’60s.

Buona Estate!

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The medieval village of Orta overlooking the San Giulio Island.

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The beautiful Church of Santa Maria Assunta.

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Lighting up a candle in the Church of Santa Maria Assunta.

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Piazza Motta with its frescos, cafes and shops.

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Handmade soap shop in Piazza Motta.

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Breathtaking view of San Giulio Island from the imbarcadero.

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Dining “al fresco” at Ristoro San Giulio, on the San Giulio Island.

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Sipping Boca wine at Cantine del castello Conti with the beautiful owners Mariuccia, Paola and Elena Conti.

Credits:

Ale Gambini (Host, Author, Editor)

Maurizio OTTO De Togni (Executive Producer, Original Music, Video Maker, Photo).

Produced by: BreadLoveAndDreams and SuperOttO Publishing Copyright © 2018. All Rights Reserved.

How To Make Brioche Col Tuppo

Follow my step-by-step video recipe and learn how to make another staple of the Italian cuisine : Brioche col Tuppo! The Brioche col Tuppo is a Sicilian sweet bread, oval-shaped and topped with a hemispherical ball (tuppo). The name comes from its shape that resemble a tuppo, the traditional low bun worn by the Sicilian women in the past centuries. This brioche is amazingly soft and fragrant and is traditionally served along with Sicilian granita or gelato.

Enjoy the summer at the fullest!

#aqueeninthekitchen #italianfood #breadbaking

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Photo by Ale Gambini – A Queen In The Kitchen

Yields : 6 regular brioche or 8 small

Difficulty : intermediate

Prep Time : 45 mins + 3 hours leavening

Bake Time : 30 mins.

 

INGREDIENTS

4 cups all-purpose flour

7 gr active dry yeast

1 tsp honey

1/4 cup lukewarm milk

1/4 cup granulated sugar

2 eggs

1 tbs salt

1 tsp vanilla

1 cup milk

1/4 cup lard

1 egg yolk with milk for the egg wash

powdered sugar to sprinkle

 

DIRECTIONS

Proof the yeast with lukewarm milk and honey.

In a large bowl, place the flour, make a well in the center then add the yeast and combine briefly.

Add the sugar, the salt, the eggs, the vanilla extract and the milk (added little by little) and knead.

Add the lard and knead until all the ingredients are well blended.

Flour a work surface, move the dough over it and knead until an elastic dough forms.

Place the dough onto a bowl, cover with a kitchen towel and allow to rise for two hours.

Flour again the work surface, place the dough over it and knead briefly.

Cut 1/4 of dough and reserve it for later.

Cut the remaining dough into six equal pieces then shape into balls and place over a baking sheet lined with parchment paper.

Cut the reserved dough into six small pieces then shape into tiny balls and place over the  baking sheet as well.

Cover with a kitchen towel and allow to rise for 1 hour.

Press every big balls in the center with the thumb then place the little balls over the big balls.

Brush each brioche with the egg wash.

Bake in a preheated oven at 350 F degrees for 30 minutes or until golden brown.

Dust with powdered sugar before serving.

 

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

Copyright © 2017. All Rights Reserved.

Torta Caprese (Flourless Chocolate Cake)

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Torta Caprese is a traditional Italian cake from the beautiful Island of Capri.
This is a very tasty and special cake because made with almond meal and chocolate, so it could be enjoyed by gluten intolerant people.
The texture is amazingly moist and rich with a delicate twist of Sorrento’s Limoncello.
This cake is also known as one of history’s most fortunate mistakes. In the 1920 an Italian baker was preparing an almond cake for three American gangsters in the Island of Capri, he forgot to put the flour into the dough, but the result was a delicious cake.

Buon Appetito!!!

 

INGREDIENTS

11 oz almond meal
10 oz dark chocolate
7 oz granulated sugar
2 sticks unsalted butter, softened
5 eggs, separated
1 tablespoon vanilla extract
1/2 shot of Limoncello
powdered sugar, for dusting

DIRECTIONS

Preheat the oven at 350 F degrees.
Grease with butter and flour or baking spray a 9 inch cake pan, set aside.
With a hand or stand mixer, beat the butter and half of the sugar until creamy.
Add the egg yolks (one at the time) and mix until well incorporated.
Melt the chocolate at Bain Marie or in the microwave, allow to cool then fold it into the butter mixture.
Add the vanilla extract, the Limoncello and then the almond meal.
In a different bowl, whip the egg whites with the remain sugar at stiff peaks.
Fold little by little the whipped white eggs into the mixture.
Pour the cake batter into the pan and bake for 45 minutes.                                                Allow the cake cool completely in its pan. Dust with powdered sugar before serving.

A Queen In The Kitchen : Lasagne Della Nonna (Authentic Italian Lasagna)…Happy 4th Of July!!!

Who doesn’t love Lasagne? Yes Lasagne, because that’s how we Italians call this dish. When we say Lasagne, we commonly refer to the Lasagne alla Bolognese, made with wide hand rolled flat egg pasta and meat sauce. This heavenly primo piatto (first dish) originated in the city of Bologna (Emilia Romagna), is one of the staple of the Italian cuisine throughout the globe.

Let’s celebrate July 4th by preparing the authentic Italian lasagna, the one and only  made with just 4 ingredients : lasagne (rolled flat egg pasta), ragú (meat sauce), besciamella (Bechamél sauce) and Parmigiano Reggiano cheese.

I’m so in love with Lasagne that I’ve dedicated the cover of my very first cookbook A Queen In The Kitchen to them.

Watch the new episode of A Queen In The Kitchen and learn how to make my Nonna Fernanda’s Lasagne alla Bolognese.

A Queen In The Kitchen Online Food Program is available on You Tube and Vimeo.

 

Buon Appetito!

 

 

 

 

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

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White Grapefruit Tiramisù….Welcome Summer!

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I’m welcoming the summer 2017 with a tangy version of the classic Tiramisù. This recipe works great with any citrus fruits (grapefruits, lemons, limes) or with Limoncello, the lemon liqueur originated from Sorrento (Almafi coast). This dessert is a great idea for entertaining your guests on a warm summer night and remember, it will taste even better if prepared one day ahead.

Have a boost of vitamin C and a splash of summer with the white grapefruit Tiramisù.

Buon Appetito!

Photo by Ale Gambini – A Queen In The Kitchen

Servings : 6

Difficulty : easy

Prep Time : 20 min. plus 2 hours chilling in the fridge

 

INGREDIENTS

1 white grapefruit

2 eggs, separated

7 tablespoons caster sugar

8 ounces fresh mascarpone cheese

3/4 cup heavy whipping cream

1 cup water

7 ounces savoiardi (Italian ladyfingers)

 

DIRECTIONS

Wash, dry and grate half of the peel of the white grapefruit, then squeeze out the juice of the whole grapefruit. Set aside.

In a large mixing bowl beat the egg yolks and 5 tablespoons of sugar with a hand mixer until creamy.

Add the mascarpone cheese and continue to beat until incorporated.

In a second mixing bowl, whip the egg whites until stiff then gently fold into the mascarpone cream.

In a third mixing bowl, whip the chilled heavy whipping cream until stiff then fold into the mascarpone cream.

Stir in the grated grapefruit peel.

Pour the grapefruit juice and 1 cup of water into a rim soup plate, add the remaining 2 tablespoons of sugar and stir until dissolved.

Spoon the bottom of a baking dish with a little amount of the mascarpone cream.

Dip briefly the ladyfingers (one at the time) into the grapefruit and water mixture, then squeeze out the excess of liquid.

Make a layer of dipped ladyfingers into the baking dish then spoon evenly half of the mascarpone cream over the ladyfingers.

Make another layer of dipped ladyfingers, spoon evenly the remaining mascarpone cream over the ladyfingers.

Cover the grapefruit tiramisu’ tightly with cling wrap and allow to rest in the fridge at least 2 hours before serving.

Serve garnished with grapefruit slices.

A Queen In The Kitchen Online Food Program

Get inspired by A Queen In The Kitchen online food program, and learn how to prepare authentic healthy Italian dishes (Ragu’, Meatballs, Bruschetta…). Step by step, easy to follow video recipes suitable for all levels home cooks, food enthusiasts and Italian food lovers.

A Queen In The Kitchen Online Food Program is available on You Tube and Vimeo.

…don’t forget to subscribe to A Queen In The Kitchen You Tube Channel (it’s free!).

Buon Appetito!

 

 

Credits:
Ale Gambini (Host, Chef, Author)
Maurizio OTTO De Togni (Executive Producer, Music, Photo)
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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