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.
On December 27th 2018, I had the honor in taking part of Eataly Las Vegas Grand Opening. Eataly Las Vegas has opened its doors to the public inside the megaresort hotel and casino Park MGM. The Las Vegas opening marks the brand’s second location on the West Coast. Authentic Italian eateries and high-quality products are featured there all together in a gigantic covered open space facing the Las Vegas Strip. Open daily until 11:00 pm, this is heaven for Italian food lovers and foodies visiting Sin City from around the globe.
Let’s have a look inside Eataly Las Vegas featured in the new episode of A Queen In The Kitchen, now on Vimeo and YouTube.
Credits: Ale Gambini (Host, Author,Editor)
Maurizio OTTO De Togni (Executive Producer, Music, Videomaker, Photo)
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:
Di Stefano Cheese
Merry Christmas and Happy New Year from A Queen In The Kitchen!!!
Photo Credits: Ale Gambini-A Queen In The Kitchen
For the pastry shell:
2 cups flour type 00
1 cup + 3 tbsp powdered sugar
2/3 cup unsalted butter
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
1/2 cup dark chocolate chunks
strawberries (I’ve used jarred strawberries in syrup)
Rosemary sprigs, berries, gold leaf and powdered sugar to garnish
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.
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!
Photo Credits: Ale Gambini – Maurizio “Otto” De Togni
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
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.
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!
My favorite shot in Brera district.
The majestic Milan Cathedral.
The three of us in beautiful Galleria Vittorio Emanuele II.
The typical Milanese tram.
Brera Art Gallery and Academy.
Bosco Verticale (Vertical Forest), the residential towers in Porta Nuova District.
Visiting the prestigious cooking school La Scuola de La Cucina Italiana.
The new Purple Metro Line.
Risotto Giallo alla Milanese (Milanese Risotto), the staple of the Milanese cuisine.
Ale Gambini (Host, Author, Editor)
Maurizio OTTO De Togni (Executive Producer, Original Music, Video Maker, Photo).
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 onCCN Sunriseand it was a HIT!
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.
You’ll be amazed by their incredible velvety texture. These tiramisu truffles will completely melt in your mouth.
Photo Ale Gambini – A Queen In The Kitchen
16 savoiardi (Italian ladyfingers)
3 tablespoons powdered sugar
8 ounces mascarpone cheese, room temperature
1 shot espresso coffee
cocoa powder, to dust
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.