Tag Archives: recipe

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.

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.

Torta Della Nonna…Happy Thanksgiving!

Torta della Nonna (Grandma’s Tart), the typical tart from Tuscany filled with custard cream and topped with pine nuts, will be on our table tomorrow to celebrate family, friends and everything we should be thankful for.

Happy Thanksgiving to you and your loved ones from #aqueeninthekitchen 🙏

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!

Version 2

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.

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  

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.