Tag Archives: Pasta

Dark Chocolate Strawberry Italian Cheesecake…Merry Christmas And Happy 2019!

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Christmas is coming and so the new year. I want to dedicate this scrumptious dessert to those who have supported my culinary adventures during the 2018! This cake is for you, for all of your support and passion for the authentic Italian food.

I’ve realized this dark chocolate strawberry Italian cheesecake by using some of my favorite products: flour type 00 Mulino Caputo, ricotta and mascarpone Di Stefano Cheese and strawberries in syrup Fabbri.

A huge thanks to:

Bertozzi America

Camp’oro Pasta

Colavita

Di Stefano Cheese

Fabbri 1905

Mulino Caputo

Mutti Pomodoro

Merry Christmas and Happy New Year from A Queen In The Kitchen!!!

Photo Credits: Ale Gambini-A Queen In The Kitchen

INGREDIENTS

For the pastry shell:

2 cups flour type 00

1 cup + 3 tbsp powdered sugar

2/3 cup unsalted butter

2 eggs

2 tsp vanilla baking powder

one pinch of salt

For the filling:

7 oz ricotta cheese

16 oz mascarpone cheese

6 tbsp granulated sugar

1 tsp vanilla extract

1 egg

1/2 cup dark chocolate chunks

strawberries (I’ve used jarred strawberries in syrup)

Rosemary sprigs, berries, gold leaf and powdered sugar to garnish

DIRECTIONS

Prepare the shell by working all the ingredients by hand until a soft dough form.

Grease a 9 inch springform cake pan.

Roll the dough between two layers of parchment paper then carefully place the dough into the pan, covering bottom and sides. Pinch with a fork the dough. Place it in the fridge.

Meanwhile prepare the filling by mixing ricotta and mascarpone until blended. Add the sugar and continue to mix. Add vanilla extract and the egg. Mix thoroughly until a silky cream form.

Remove the cake pan from the fridge, spread half of the cream over the bottom of the pastry shell. Garnish with strawberries and chocolate chunks. Cover with the remaining cream and sprinkle with more chocolate chunks.

Bake in a preheated oven at 350F degrees for 45 minutes.

Allow to cool and set in its pan on a wire rack.

Garnish with rosemary sprigs, berries, gold leaf and dust with powdered sugar.

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

 

 

 

A Queen In The Kitchen : Eataly Los Angeles Grand Opening

Guess what? Eataly Los Angeles finally opened up its doors to the public on November 3rd at the Westfield Century City mall. Los Angeles foodies have been waiting for years and now they can satisfy their Italian food cravings at the fullest.

Italy Grand Opening has been included, as well as my Cooking DOP & IGP cooking class at The Italian Cultural Institute of Los Angeles, in the Second World Week of Italian Cuisine, coordinated by the  The Consulate General of Italy in Los Angeles. #italiantaste

If you missed the biggest food event of the year, this is what happened inside and outside Eataly on the Grand Opening day.

Buon Appetito!

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Ale Gambini (Host, Chef, Author)
Maurizio OTTO De Togni (Executive Producer, Music, Film, Photo)
Produced by: BreadLoveAndDreams and SuperOttO Publishing
Copyright © 2017. All Rights Reserved.

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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Amazon.com (US)CA, Amazon Europe: (ITFRESDE) and UK.

 

Squid Ink Spaghetti With Seafood Ragù

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I’ve always been a huge fan of squid ink pasta, so when I finally found the squid ink spaghetti at one of my favorite grocery stores in LA,  I’ve decided to make a dish that reminds me the colors and flavors of the Italian summer : Spaghetti al Nero di Seppia con Ragù di Mare (Squid Ink Spaghetti with Seafood Ragù). This is a very simple dish, tasty, healthy and visually appealing. For the seafood ragù I’ve used fresh squid tubes and raw prawns.

…another recipe simple, homemade and delicious from your #aqueeninthekitchen

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Photo by Ale Gambini – Queen In The Kitchen

INGREDIENTS

12 oz squid ink spaghetti

4 squid tubes, cleaned and cut in rings

10 raw prawns (shell removed, deveined, tails-on)

1/3 cup Extra Virgin Olive Oil

1 garlic clove, minced

1/4 small onion, finely chopped

20 cherry tomatoes, halved

1 small bunch fresh Italian parsley, coarsely chopped

1/2 cup dry white wine

salt and pepper to taste

 

DIRECTIONS

Bring to a boil a large pot of lightly salted water.

In a large skillet, sauté garlic and onion in olive oil until golden.

Add tomatoes, parsley, salt and pepper to taste and cook for a couple of minutes.

Add the squids, the white wine and allow to cook until the wine evaporates.

Add the shrimps and cook briefly (couple of minutes) until they turn pale pink.

Cook the pasta in the large pot of salted water until “al dente”.
Drain the pasta (don’t drain your pasta dry, but leave a little bit of cooking water).
Return to the skillet with the seafood ragù. Toss well the spaghetti and serve warm garnished with fresh parsley.

A Queen In The Kitchen : How To Pronounce Lasagne Alla Bolognese

Let’s cook and speak like an Italian! Listen to A Queen In The Kitchen and learn how to pronounce Lasagne alla Bolognese, the authentic Italian lasagna with ragù (meat sauce), besciamella (Béchamel sauce) and Parmigiano Reggiano cheese (no ricotta or mozzarella).

luhZAHN-yeh alla bo-lo-NYE-se

In Italian lasagna is the singular noun and lasagne is the plural, so this dish is called lasagne, because is made of layers of lasagna sheets egg pasta.

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

Buon Appetito!

#aqueeninthekitchen #lasagna #italianfood

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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.

ale_libro_cover

BUY IT ON :

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