Tag Archives: Masterchef

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  

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

A Queen In The Kitchen : How To Make Gnocchi (Italian Potato Dumplings)

 

As we say in Italy : Giovedì Gnocchi (Thursday Gnocchi). Watch the new episode of A Queen In The Kitchen and learn how to prepare homemade gnocchi, the traditional Italian dumplings made with potatoes and flour, usually served as PRIMO (first course). Despite the simplicity of this recipe, gnocchi are very versatile and delicious with any kind of condiment. I usually toss mine with tomato sauce or ragu’ (Italian meat sauce) or browned butter, sage and freshly grated Parmigiano Reggiano.

Buon Appetito!

…and if you like it, please subscribe (it’s free!), like and share.

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Yields : 2 to 4 servings

Difficulty : easy

Prep Time : 40 min.

Cook Time : 2 min.

 

INGREDIENTS

1 pound potatoes

1 cup all-purpose flour

1 pinch sea salt

2 tbsp beaten egg

 

DIRECTIONS

Peel and wash the potatoes then place them into a medium pot with enough cold water to cover.

Bring to a boil and cook until the potatoes are fork tender. Drain the potatoes with the help od a skimmer.

In a large bowl, mash the potatoes with a potato ricer.

Add the flour, egg and a pinch of salt.

Mix all the ingredients together with a fork then knead by hand.

Divide the dough into golf-sized balls. On a floured work surface, roll the balls into dowels then cut each dowel into 1-inch long pieces.

Drop the gnocchi into a pot of  boiling salted water and cook until they rise to the surface.

Remove the gnocchi quickly with a skimmer, shake off the excess of water and plate.

Toss with tomato sauce and basil or ragù or browned butter and sage.

Sprinkle with Parmigiano Reggiano cheese and serve.

 

Credits:
Ale Gambini (Host, Chef, Author)
Maurizio OTTO De Togni (Executive Producer, Music)
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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Amazon.com (US)CA, Amazon Europe: (ITFRESDE) and UK.

 

Cooking DOP & IGP Cooking Class

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On the occasion of the Second Week of Italian Cuisine in the World, I will host a cooking class focused on Italian DOP and IGP denominations.

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Join me for an extraordinary cooking class, Saturday, November 04, 2017 at the IIC Los Angeles

Menu’ :

Cialda di Parmigiano con Spuma di Mortadella
Medaglioni di Polenta Concia
Lasagne Zucca Speck Taleggio
Ciambellone Evoo e Limone

To register call – (310) 824-7408

 

 

Interview With Luca Manfre’ In Collaboration With I Love Italian Food

Interview With Luca Manfre' In Collaboration With I Love Italian Food

Luca Manfè, the winner of the fourth edition of Masterchef USA, answers some questions asked by ILIF editorial team and food bloggers Alessandra Chiara, Alida Zamparini, Jessica Montanari and myself.

Check this out!!!
http://www.iloveitalianfood.org/luca-manfe-italian-chef-makes-fall-love-usa/?lang=en