My Italian Cuisine

S ponge cake serves as the basis for many types of layered cake and  desserts. In Italy is mainly used for birthday cakes, Mimosa cake, pastry and many others desserts. NB: This is just one of the many existing methods to make a sponge cake. Serves 10-12 ingredients:   8 eggs, separated to whites and yolks 250g sugar   250g flour   1 tsp vanilla extract A little butter and flour for the cake pan 10-15gr baking powder for sponge cakes (optional)  Instructions: - Preheat your oven to 180°C, 350°F. - Place the egg yolks into the mixer and mix them on a high speed until creamy. After a minute, add about 2 tbsp of sugar. Continue to mix for a few minutes more until the mixture becomes thicker.  Add the vanilla extract. Keep mixing until the mixture double the size. Now turn off the machine and transfer the egg yolks to a separate bowl. - Whip the egg whites. Place the whites into the clean mixer bowl....

I love brioches of all kind...I know... they are not always easy to make. This is one of the most soft, tasty and easy to make I have ever tried. I use a bread machine to mix and knead the dough but you can also mix and knead by hands...of course it will take you some more energies and time ;)  Ingredients: 250 bread type flour 250 Manitoba flour 11 gr dry yeast (or 25 fresh) 2 eggs 150ml Milk 120gr white sugar 1 pinch of salt 1/2 teaspoon vanilla extract (optional) 80gr Butter For glaze: 1 egg yolk 1 tbs milk 2 tbs pearl sugar  (for decoration) Mix The flour, the sugar, the salt and the 2 eggs in the bread machine, start the "dough" programm. Mix the milk with the dry yeast, warm up just a litlle, add the butter, melt all. Do not heat too much! Mixture must be just warmish! Ad the milk mixture slowly to the flour mixture while the machine is turning....Close the bread machine and make it go until the dough programm is over. At the end of the progra...

The "Plerotus Ostreatus", also called Oyster Mushrooms, are very easy to find here and perfect for frying.  I love this recipe so much, it is quickly done and very original. I always ask my guest to guess what they are eating when I propose them this dish....they are very surprised when I say they are eating simply fried mushrooms! I am sure your guest will be surprised as well .... Try and let me know! About 20 medium-large Oyster Mushrooms Half liter frying oil Breadcrumbs 3 beated eggs Salt and pepper Instructions: Clean the mushrooms with a brush.With a knife cut the mushrooms stalks, you will only use the upper part for frying. You can keep the stalks and use them for other preparations. Beat the eggs in a bowl, add salt and pepper. Dip the mushrooms in the eggs mixture. Cover the mushrooms with breadcrumbs on both sides. Place all the prepared mushrooms on a plate. Pour the frying oil in a fr...

We had a big party last night and here is what we prepared for our guests...... if you like it and want to have the same for your party... mail us! Enjoy the pics! Bresaola, soft cheese and rucola Crepês rolades  Crab and chicken filled cherry tomatoes  Salmon and crab blinis Sushi rolls Roasted prawns with Thai sauce Meat crispy bites Roasted bacon rolls Salmon and speck filled mini croissants.

 Here is a fried chicken made the myitaliancuisine way.....We use corn flour and sesame to coat the chicken, the result is crisp and crunchy ;) It is a quick and easy recipe that everybody can try....enjoy! Serving 4 Ingredients: 500gr chicken wings (tip cut off) 2 cups corn flour 1cup sesame seeds 2 beaten eggs salt to taste 1 lemon 1/2 liter of frying oil Clean and cut each wing in 2 parts. Mix the corn flour and the sesame seeds in a large bowl. Beat the eggs in a separate bowl. Coat the chicken with the corn/sesame mixture then with the beaten eggs and again with the corn/sesame. Put the half liter oil in a frying pan, wait till it gets very hot. Place the coated wings in the oil and fry them till they get golden brown. Drain the fried wings on a kitchen paper. Your fried chicken wings are ready! Serve warm with lemon and the sauce you like...Buon appetito!

 The content and pictures of this post are copyright registered & protected ©myitaliancuisine I miss Italy tremendously... so today I will propose you something very traditional from Naple: the Sfogliatella! Neapolitan most famous pastry:"Sfogliatella"comes in two styles: "riccia", with a crust of many crisp, papery layers, and "frolla", with a thicker pastry crust. The riccia's tender exterior (made with flour, water, and lard) consists of concentric squashed rings. The frolla shell (made with flour, sugar, and butter or lard) is like the best sweet piecrust. Both hold fillings of sweetened ricotta and cooked semolina flavored with vanilla, "millefiori" flavour and mixed candied fruits. I propose you the Sfogliatella frolla, much easier to make at home....but terrific as well as the Riccia! The filling is, anyway, always the same. Makes about 20 Sfogliatelle Ingredients for the pastry crust: 500gr Pastry flour 180gr...

The most difficult part of this dish is... finding the Sea Grasshoppers. In italy they are very common, but it can be very difficult to find them abroad. I had the chance to get them very fresh just few days before to leave Italy...  I cooked them with my mother... her favourite way: filled with a bread, parmesan and parsley mixture then baked in the oven. Simply delicious! I reccomend this recipe to you, it can be a perfect starter for your fish based dinners! Serves 4 Ingredients: 12 sea grasshoppers (cicale di mare) 150g day old bread 50g bread crumbs 1+ 1/2  tbs grated Parmigiano Reggiano cheese 6  tbs extra virgin olive oil 1 tbs dry white wine 1small bunch of fresh parsley 1 garlic clove salt and peper to taste Instructions: Wash and open lenghtside the upper part of the grasshoppers with a good knife, keep aside. Preheat the over at 180°C. Prepare the filling mixture. In a food mixer mix all the other ingredients and 3 tbs of olive oil and ...