Tag Archives: Lombardy

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.

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

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

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

A Queen In the Kitchen You Tube Channel

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Drum roll, please!!!
On the occasion of the upcoming new episodes of my cooking series A Queen In The Kitchen based on my very first cookbook A Queen In The Kitchen: Nonna Fernanda’s Authentic Northern Italian Cuisine With a Twist of Me, I’ve just launched a new You Tube channel aqueeninthekitchen .

Please, take a moment to subscribe (it’s free). We really appreciate the support!

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Title: A Queen In The Kitchen

Authored by Ale Gambini

Photos by Maurizio OTTO De Togni

L.A.-based Italian food writer Ale Gambini presents traditional Milanese and Northern Italian dishes, handed down from her beloved Nonna Fernanda. Nearly a century of authentic Italian recipes, accurately explained step-by-step, prepared using only the freshest, finest and healthiest ingredients that are native to the region of Lombardy and Northern Italy in general. This book includes the staples of the Milanese cuisine such as Milanese risotto, veal ossobuco and Panettone (Christmas sweet bread).

Available on:

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Gnocchetti Della Valchiavenna (Valchiavenna Milk And Bread Dumplings)

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Gnocchetti della Valchiavenna, also known as Pizzoccheri della Valchiavenna (Valchiavenna Pizzoccheri ), are delicious tiny dumplings made with stale bread, flour, milk and tossed with Valtellina Casera cheese, Grana padano cheese, browned butter and sage sauce. Traditionally they were shaped with the help of two teaspoons, I personally love to shape them with the spaetzle maker. The spaetzle maker is the kitchen tool that forces the batter through with a back-and-forth motion when the reservoir is full of  mixture.

The Valchiavenna is an alpine region located to the north of Lake Como in the province of Sondrio (Lombardy region). The Valchiavenna is the home of the CROTTI, small natural rocky cellars where cheese and salami of the valley are preserved.

Buon Appetito!!!

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Photo by Ale Gambini – BreadLoveAndDreams

Serves : 4
Difficulty : easy
Prep Time : 20 min.
Cook Time : 2 min.

INGREDIENTS

4 cups flour type 00
1 stale bread roll
1 cup whole milk
water, as much as needed
7 oz Casera cheese PDO, diced
1 large potato, diced
3 oz Grana Padano cheese, grated
7 tbsp unsalted butter
1 garlic clove
5 sage leaves
ground peppercorn, to taste

DIRECTIONS

Soak the bread with the milk, let it soften for 1 hour.
In a large bowl, place the flour and the soaked bread, mix well adding a little water until a soft mixture forms.
In a large pot of boiling salted water, boil the potatoes until fork tender.
Place the spaetzle maker right over the pot, fill it with some mixture then allow the little dumplings to fall directly into the water. Continue until all the mixture is gone.
Cook for a few minutes, then drain dumplings and potatoes with a slotted spoon and place over a baking dish.
Meanwhile, brown the butter with garlic and sage in a medium skillet.
Add the diced Casera cheese to the dumplings, sprinkle with grated Grana Padano and pour over the browned butter sauce.
Stir all the ingredients together until well combined.
Serve hot, sprinkled with black pepper.