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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.

A Queen In The Kitchen – Estate Italiana: Milano

The day has arrived! After traveling during this summer through the most beautiful places in Italy, here we are with the the new episodes of  A Queen In The Kitchen, Estate Italiana (Italian Summer).

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Visiting a new Country could be tricky and time consuming, especially when there is not much time available; so here are my suggestions to taste the real essence of this fascinating and polyhedric city. Milan is the capital of the Lombardy region and the second most populous city after Rome. Milan is the Italian capital of the finance, fashion, design, media and research. Milan is also the fifth most Michelin starred city in the world.

In this episode I’ll show you my TOP 8 things to see and to eat while visiting my beloved hometown Milano (Lombardy Region).

Enjoy the Summer, Buona Estate!

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My favorite shot in Brera district.

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The majestic Milan Cathedral.

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The three of us in beautiful Galleria Vittorio Emanuele II.

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The typical Milanese tram.

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Brera Art Gallery and Academy.

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Bosco Verticale (Vertical Forest), the residential towers in Porta Nuova District.

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Visiting the prestigious cooking school La Scuola de La Cucina Italiana.

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The new Purple Metro Line.

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Risotto Giallo alla Milanese (Milanese Risotto), the staple of the Milanese cuisine.

 

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.

Italian Bread Baking @IICLA

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Kick off summer with another extraordinary cooking class at the  Italian Cultural Institute of Los Angeles and learn how to make homemade Italian bread and focaccia.

MENU:

 

Onion & Cherry Tomato Focaccia (LIGURIA)

Crescione with cheese and spinach (EMILIA-ROMAGNA)

Briosche col Tappo and Granita al Caffè (SICILY)

Save your spot now!

Saturday, July 14th, 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  

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.

Fabbri 1905 Giveaway + Millefoglie Amarena Cream And Chocolate Sauce

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I’m thrilled to announce this Holiday Season giveaway, courtesy of Fabbri USA.

Fabbri 1905 is a family-owned company that was founded over a hundred years ago in Bologna (Italy). Today Fabbri 1905 is run by the fourth generation of the Fabbri family and prides itself of the best ingredients for pastries, gelato, semi-finished goods for the food and beverage industry. Fabbri’s world famous Amarena Fabbri is the sour cherry in syrup, known for turning your baked goods and desserts into masterpieces.

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I’ll be giving away a delicious Fabbri 1905 Gift Box containing :

  • 1 Fabbri Amarena Opaline Jar
  • 1 Fabbri Strawberry Opaline Jar
  • 1 Fabbri Amarena USA Jar
  • 1 Fabbri Baba in Rhum Jar
  • 1 Fabbri Amaretto Syrup Bottle (for coffee and desserts)
  • 1 Fabbri Caramello Syrup Bottle (for coffee and desserts)
  • 1 Fabbri Elderflower Syrup
  • 1 Fabbri Hazelnut Syrup (for coffee and desserts)
  • 1 Fabbri Vanilla Syrup (for coffee and desserts)

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RULES TO ENTER

To enter this giveaway simply:

FOLLOW us on Instagram : @alegambinidt @fabbriusa

LIKE  us on Facebook : aqueeninthekitchen fabbri1905usa

Let me know which is your favorite Festive Holiday Dessert in the comment below.

Winner will be randomly selected and announced on December 8, 2017.

Winner will be notified via email.

Prize will be shipped only in the United States (Alaska and Hawaii not included).

You must be 21 years old to qualify for this prize.

Giveaway courtesy of Fabbri USA

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Photo by Ale Gambini – A Queen In The Kitchen

INGREDIENTS

1 puff pastry sheet, thawed

1.5 cups whole milk

6 tablespoons sugar

4 tablespoons unbleached all-purpose flour

6 tablespoons Amarena Fabbri syrup

10 Amarena Fabbri, chopped

powdered sugar, to dust

Fabbri Top Chocolate sauce, to garnish

DIRECTIONS

In a medium saucepan, warm the milk until it starts to boil. Remove from heat.

In a medium bowl, combine sugar, flour and mix. Pour over 4 tablespoons of warm milk and whisk until well combined.

Pour the sugar mixture into the saucepan containing the remaining warm milk an whisk until well blended. Return the saucepan to the stove and cook at low heat, stirring constanly with a wooden spoon until the mixture starts to thicken. Move the cream into a bowl and allow to cool completely. Once cooled, blend in the Amarena syrup. Place it in the fridge to chill.

Prepare the pastry by dividing the puff pastry sheet into 3 equal pieces. Prick all over the surface with a fork then bake in a preheated oven at 400ºF until golden brown. Allow to cool completely.

Layer the puff pastry with the Amarena cream and chopped Amarena between each sheet.

Dust with powdered sugar and drizzle with Fabbri Top Chocolate sauce.

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How To Make Frittelle Di Zucca (Pumpkin Fritters)

Follow this episode of my cooking web series Baking Bread Plus and learn how to prepare a delicious and healthy dessert : Frittelle di Zucca (Pumpkin Fritters).

Did you know that pumpkin flesh is full of Vitamin A, the vitamin that promote sight, heart and lungs? In Italy, pumpkin is the symbol of the city of Mantua (Lombardy region) and the main ingredient  for preparing traditional Mantuan dishes such as pumpkin ravioli and pumpkin gnocchi.

Welcome Fall!

#aqueeninthekitchen #bakingbreadplus #italianfood

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Photo by Ale Gambini – A Queen In The Kitchen

 

INGREDIENTS

4 cups all-purpose flour

1 pinch of salt

7gr active dry yeast

1/4 cup lukewarm water

2 cups pumpkin puree

5.3 ounces (1 container) plain greek yogurt

1 orange juice, freshly squeezed

1 teaspoon freshly grated lemon zest

1 teaspoon freshly grated orange zest

1 egg

1 egg yolk

2 tablespoons granulated sugar

1/3 cup whole milk

canola oil, for frying

1 cup granulated sugar + 1 teaspoon cinnamon powder blended together, for dusting

 

DIRECTIONS

In a mixing bowl combine together flour and salt.

Make a well in the center then add the yeast previously proofed with 1/4 cup of lukewarm. Blend briefly.

Add pumpkin puree, greek yogurt, orange juice, lemon and orange zest, one egg, one egg yolk, sugar. Mix together slowly incorporating the milk.

Mix thoroughly until very smooth.

Cover with a kitchen towel and allow to rest for 2 hours.

In a large fraying pan, pour abundant canola oil and heat until it reaches the right temperature for frying.

Dip a stainless steel teaspoon into a glass of cold water than spoon a teaspoon of batter and drop it into the frying pan.

Repeat until all the batter is gone. (Remember to NOT overcrowd the pan while frying).

Let the fritters float into the oil until puff and golden.

Drain with a slotted spoon and place over a plate covered with paper towel.

Enjoy warm, copiously dusted with sugar and cinnamon mixture.

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

Torta Zucca E Cioccolato (Chocolate Pumpkin Cake)

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Welcome Fall 2017! I’m celebrating this beautiful and colorful season by baking a Torta Zucca & Cioccolato (Chocolate Pumpkin Cake). This cake has a super moist texture and a sweet, chocolatey and nutty flavor. It can be prepared by using fresh or canned pumpkin and any kind of nuts. Enjoy the first day of Fall with a hot tea and a slice of chocolate pumpkin cake.

Buon Autunno!

Photo by Ale Gambini – A Queen In The Kitchen

Servings : 6-8

Difficulty : easy

Prep Time : 45 min.

Cook Time : 35 min.

 

INGREDIENTS

15 oz. pumpkin puree (fresh or canned)

3 eggs

1 cup granulated sugar

1 cup + 3 tbsp all purpose flour

4 tbsp unsweetened cocoa powder

10 tbsp unsalted butter, softened

1/3 cup milk

1 sachet vanilla baking powder (1/2 oz or 16g)

1/4 cup walnuts, coarsely chopped

1/4 cup chocolate chips

powdered sugar, to dust

 

DIRECTIONS

If using a fresh 2 pound pumpkin : halve the pumpkin. Remove seeds and stringy pulp. Peel, cut into chunks and boil in lightly salted water for 25 minutes or until tender. Purée in a blender or food mill.

Preheat oven at 350 F degrees.

Grease with baking spray or butter and breadcrumbs a 9 inch cake pan. Set aside.

In a big bowl, beat eggs and sugar, then add pumpkin puree and flour and mix thoroughly.

Add cocoa powder, butter, milk and blend together.

Gently fold in the vanilla baking powder until well incorporated.

Stir in chocolate chips and chopped walnuts.

Pour the cake batter into the greased pan and bake for 35 minutes.

Allow to cool in its pan.

Dust with powdered sugar before serving.