Tag Archives: Amazon

Panna Cotta Brain…Happy Halloween!

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Tomorrow’s HALLOWEEN and that’s my treat for you all, a delicious brain-shaped Panna Cotta, drizzled with strawberry syrup and served along with mini marshmallows. This recipe is very simple, you’ll only need a brain gelatin mold and lot of heavy whipping cream. To make it tastier and creepier, I’ve inserted in the Panna Cotta a syringe filled with strawberry syrup.

Keep it always simple, scary and delicious.

Happy Halloween from your Queen In The Kitchen and family!

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Photo Credits: Ale Gambini – Maurizio “Otto” De Togni

INGREDIENTS

6 tbsp cold water

6 tsp powdered gelatin

4 cups heavy whipping cream

3/4 cup granulated sugar

1 tbsp vanilla extract

strawberry syrup, to drizzle

mini marshmallows, to garnish

DIRECTIONS

Bloom the gelatin in cold water. Set aside.

In a medium saucepan, combine heavy whipping cream and sugar and heat until bubbles forms around the rim. Add the vanilla extract and gelatin and stir until the gelatin is dissolved.

Remove from heat and pour the mixture into the brain mold. Allow to cool off then place in the refrigerator overnight.

Unmold the panna Cotta it into a plate, drizzle with strawberry syrup and garnish with mini marshmallows.

Tiramisù Truffles

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Tiramisù truffles are an eggless version of the authentic Italian Tiramisù, very simple to make and great for any occasion. Recently I made these mouthwatering truffles during the TV show Taste of Sunrise hosted by Mary Winners on CCN Sunrise and it was a HIT!

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When it comes to Tiramisù, remember to use only SAVOIARDI (Italian crispy ladyfingers) and the best quality ingredients. I personally used Di Stefano cheese mascarpone and it worked beautifully.

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You’ll be amazed by their incredible velvety texture. These tiramisu truffles will completely melt in your mouth.

 

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Photo Ale Gambini – A Queen In The Kitchen

INGREDIENTS

16 savoiardi (Italian ladyfingers)

tablespoons powdered sugar

8 ounces mascarpone cheese, room temperature

1 shot espresso coffee

cocoa powder, to dust

DIRECTIONS

In a food processor, pulverize the savoiardi. Set aside.

In a large bowl, combine mascarpone cheese and powdered sugar. Blend in the espresso then add the savoiardi and mix thoroughly. Cover the bowl with plastic wrap and place in the fridge for 30 minutes.

Shape the mixture into 1-inch balls then roll them into cocoa powder.

Store tiramisu truffles in an airtight container in the fridge.

Remove from fridge 10 minutes before serving.

A Queen In The Kitchen : Light Tiramisù

Tiramisù, the king of Italian desserts, is undoubtedly one of the favorite desserts throughout the globe. In this episode of A Queen In The Kitchen. I’ll show you how to prepare a lighter but equally delicious version of  Tiramisù, so put your apron on and follow my step-by-step video recipe.

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

Buon Appetito!

 

INGREDIENTS


DIRECTIONS

Drain the fresh ricotta until all the water is gone, then place it in a bowl and cream with the help of a fork.

Add the sugar and mix until well blended.

Fill a small bowl with milk then add cocoa powder (according to your own taste) and mix thoroughly.

Assemble the tiramisù in 6 small glass dishes or ramekins by placing a layer of savoiardi (previously dipped briefly in the milk and cocoa powder mixture) on the bottom of each containers, cover the top of savoiardi  with ricotta cream, add some chocolate chips. Make a second layer of savoiardi, cover with ricotta mixture and dust with cocoa powder.

Chill in the fridge for one hour before serving.

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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A Queen In The Kitchen is now on Bloglovin’ too!!!
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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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A Queen In The Kitchen: Colombine Di Pasqua…Happy Easter!

A Queen In The Kitchen web series is finally back!!!

In today’s episode we’ll celebrate Easter by preparing a mouthwatering Italian dessert : Colombine di Pasqua (puff pastry Easter doves). These “colombine” are super cute, dove shaped pastries filled with Chantilly Cream, a sweet cream made of fresh whipped cream, sugar and vanilla extract.

Another recipe homemade, simple and delicious I have included in my very first cookbook A Queen In The Kitchen, available paperback and Kindle edition on Amazon.

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…and if you like it, please subscribe to my YouTube Channel…(it’s free)!

Buona Pasqua…HAPPY EASTER!!!

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Photo by Maurizio “OttO” De Togni – A Queen In The Kitchen

Difficulty : easy

Prep Time : 20 min.

Cook Time : 10 min.

INGREDIENTS

1 package frozen puff pastry, thawed
1 egg, beaten

For the Chantilly Cream
8 oz heavy whipping cream, cold
1 tbsp granulated sugar
1 tbsp vanilla extract

powdered sugar, to dust

DIRECTIONS

Preheat oven at 350 F degrees.
With a dove shaped cookie cutter, cut the thawed puff pastry into doves.
Move the doves onto a baking sheet covered with parchment paper and brush them with the beaten egg.
Bake for 10 minutes or until golden brown.
Allow to cool completely on the baking sheet.
Prepare the chantilly cream whipping the cold whipping cream with a hand or stand mixer.
When the cream is almost whipped, add the sugar and vanilla extract and continue to whip until stiff peaks form.
Place the whipped cream on a pastry bag with a star tip or plain round tip.
Stuff half of the doves with chantilly cream, than cover the stuffed doves with the remaining half.
Dust with powdered sugar.

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

aqueeninthekitchen.com

…a special thanks to :

Nonna Fernanda

Fiona Jusef

Spaghetti With Asparagus Pesto

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The Italian word PESTO (literally “to trample”) usually refers to the sauce originating in the city of Genoa (Liguria), made with basil, garlic, EVOO , Parmigiano Reggiano PDO, pecorino cheese, pine nuts and coarse salt. Pesto is traditionally prepared in a marble mortar with a wooden pestle and could be prepared with various ingredients such as arugula and walnuts or sun-dried tomatoes or spinach and nuts. This is my version of pesto, made with two of my favorite ingredients : asparagus and pistachio.
Quick and easy to make, this sauce can be tossed over any kind of pasta.
Remember to cook the pasta “al dente” (cooked but still firm) and enjoy.
Buon Appetito!
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Photo by Ale Gambini – BreadLoveAndDreams
Yields: 4 servings
Difficulty : easy
Prep: 20 min. 
Cook: 15 min.

Ingredients

12 ounces spaghetti

1 bunch fresh asparagus, washed and trimmed

1/4 cup raw pistachios

1 garlic clove

1/3 cup Parmigiano Reggiano, freshly grated

Extra Virgin Olive Oil, as much as needed

salt and pepper, to taste

Directions

Boil the asparagus in a large skillet of salted water until tender, then drain with a slotted spoon and reserve some cooking water. 

Cut the asparagus in small pieces, add the garlic clove, pistachios, parmesan cheese, olive oil, salt and pepper, cooking water and blend with a hand or stand blender until very creamy and smooth. 

Boil the spaghetti in a large pot of salted water until “al dente”. 

Drain and toss the spaghetti with asparagus pesto. 

Serve garnished with crushed pistachios and sprinkled with Parmigiano Reggiano cheese.