Tag Archives: cooking class

Nutella Mug Cake

Baby it’s cold outside, at least here in LA, and it’s World Nutella Day!!! Stay warm and spread the love by watching me preparing my fool-proof Nutella Mug Cake. It only takes few ingredients and a couple of minutes in the microwave to make this yummy treat.

Nutella is the world-famous hazelnut spread manufactured by the Italian company Ferrero.  The first jar of Nutella left the factory in Alba (Piedmont) on April 20, 1964. Nutella is now sold in over 160 countries, but every country has a different ingredient list.

I personally grew up eating Pane e Nutella (the original one) and its unmistakable taste means home to me.

Enjoy the video recipe and don’t forget to subscribe to our YouTube Channel
http://www.youtube.com/AlessandraGambini

Buon Appetito!

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Photo by Ale Gambini

Yields : 1 mug cake

Difficulty : easy

Prep Time : 5 min.

Cook Time : 2 min.

INGREDIENTS

2 tbsp all-purpose flour

1/4 tsp baking powder

1/4 cup Nutella

2 tbsp whole milk

1 egg

1 mug

DIRECTIONS

Place the flour in the mug.

Add the baking powder and mix.

Add the Nutella and the milk and stir until well combined.

Crack in the egg and stir until well blended.

Cook in the microwave for 2 minutes.

Dust with powdered sugar.

Enjoy warm.

Panzanella (Tuscan Bread Salad)

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Panzanella, literally PAN: Bread and ZANELLA: Soup Bowl, is the name of the traditional Tuscan bread salad. The main ingredients of panzanella are stale Tuscan bread, tomatoes, cucumbers, red onion, basil, salt, pepper, vinegar and Extra Virgin Olive Oil.

I had the pleasure to teach how to make this dish during Culinary Tour Of Italy, the cooking class I led at the Italian Cultural Institute of Los Angeles as a part of the LA FoodBowl, the month long food fest organized by the Los Angeles Times.

Here are some tips for a delicious Panzanella:

Use Tuscan bread, the unsalted Italian bread loaf.

Don’t drench the bread in the water solution, simply wet it.

Use the best quality Extra Virgin Olive Oil.

Make the Panzanella ahead of time as the ingredients will blend together during the resting time in the fridge.

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Photo Credits : Mirko Mirakle Urania

INGREDIENTS

4 slices stale Tuscan bread

2 ripe tomatoes

1 medium cucumber

1small red onion

white wine or apple vinegar

8 basil leaves, hand chopped

Extra Virgin Olive Oil (EVOO)

salt and pepper, to taste

 

DIRECTIONS

Cut the onion into thin slices, soak them in a small bowl with water and a tablespoon of vinegar for at least 1 hour. Peel the cucumber with a potato peeler then cut into thin rounds. Wash, dry and cut the tomato into small pieces. With a serrated knife, remove the crust from the Tuscan bread slices, wet them with a solution of water and 2 tablespoons of vinegar without soaking too much. Once softened, squeeze out any excess of liquids and chop it coarsely into pieces. Place the bread in a large bowl, then add the drained onions, tomatoes, cucumber, basil leaves and mix all the ingredients with the help of a spoon. Season with Evoo, salt and pepper and mix again. Place the Panzanella in the fridge for at least 1 hour. Return the Panzanella to room temperature before serving

 

Torta Pasqualina

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” Natale con i tuoi. Pasqua con chi vuoi.”

“Christmas with family. Easter with whoever you want to be with.”

Italian saying

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 savory pie is traditionally enjoyed on Paquetta, the Monday after Easter Sunday, when Italians like to go on a picnic.

Follow my step-by-step recipe and learn how to prepare this simple and delicious Easter pie. Enjoy the Pasqualina slightly warmed up or at room temperature.

Buona Pasqua – Happy Easter!

 

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.

Gnocchi & Gnocchetti Cooking Class

Gnocchi & Gnocchetti

2018 is the year of the Italian Food! Join me for another fun and delicious cooking class at the  Italian Cultural Institute of Los Angeles and learn how to make different types of Italian GNOCCHI using the finest Italian ingredients (Caputo Flour, Parmigiano Reggiano Bertozzi).

MENU:

Gnocchi di patate – Classic Italian dumplings

Spaetzle del Sud Tirolo – South Tyrolean dumplings

Gnudi Toscani – Tuscan dumplings

in traditional Italian sauces

 

Saturday, March 3rd, 2018
10:30 AM – 1 PM
Italian Cultural Institute
1023 Hilgard Avenue – LA 90024
To register:
please call 310-824-7408 or email to classes.iicla@esteri.it  

 

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

 

 

 

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.

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