My Italian Cuisine

 The content and pictures of this post are copyright registered & protected ©myitaliancuisine Paccheri pasta is a large, hollow, tube-shaped type of pasta originally from Naples. The shape of paccheri pasta shape is similar to rigatoni but paccheri are shorter and have a larger diameter. Paccheri are usually stuffed with meat or ricotta cheese, then baked. This is my special recipe for Gragnano Paccheri filled with ricotta and a small mozzarella, wrapped in a thin roasted eggplant slice and served with a tomato-eggplant sauce. Then baked for a few minutes....mmmm amazingly tasty!!! Enjoy the recipe ;) Serves 4 to 6 people Ingredients: 500gr Paccheri di Gragnano 125 ricotta cheese 1 medium mozzarella 1/2 lt. tomato puree Few fresh basil leaves 4 garlic cloves 2 eggplants 125gr Grated Parmesan cheese 4 tbs extra virgin olive oil few chives leaves Salt and pepper to taste 5 lt salted boiling water Directions: Cut one eggplant in thin slices and...

 The content and pictures of this post are copyright registered & protected ©myitaliancuisine Happy Easter to everybody! To celebrate I want to propose a fantastic soft bread recipe, the Italian Ester Bread with coloured eggs: Il pane di Pasqua or Pizza di Pasqua. I use to make it for the Italian "Pranzo di Pasqua" the traditional Ester family lunch on the Ester Sunday. You can use coloured eggs or normal boiled eggs. The dough is the same I use for the Poppy Seeds and Sesame Bread you need one dose for one Easter bread. Enjoy preparing this funny bread and share it with your family and friends! Easter bread with coloured eggs ;) .... and with normal eggs ;) Ingredients for 1 bread: 1 dose of dough for Poppy Seeds and Sesame Bread 6 coloured boiled eggs (or boiled normal eggs) 1 beaten egg for the glaze 1 tbs milk 2 tbs sesam seeds Instructions: Prepare your dough as for the Poppy Seeds and Sesame Bread. Once ready, preheat the oven on ...

  The recipe for these delicious wine biscuits is simple and easy, you just need to mix oil and wine with flour and sugar! Once these desserts start baking, they will warm your kitchen and delight your friend or family. These ciambelline are perfect when served at the end of a meal, with a sweet Italian wine liqueur like Passito, Moscato or Vin Santo. Makes about 30 biscuits Ingredients: 500gr pastry flour 1 small glass of olive oil 1 small glass of Italian dry white wine 180gr granulated sugar 2 teaspoons of baking powder (optional) A small cup of granulated sugar for decoration Method: In a bowl combine all ingredients together until it forms a soft dough, devide the dough into small pieces, roll each piece into a rope and pinch the edges together to form a ring Dip one side in sugar. bake on a baking sheet in a preheated oven for 10 -15 minutes. The ciambelline are ready when the top turns lightly brown...buon appetito!

 The content and pictures of this post are copyright registered & protected ©myitaliancuisine How to describe the taste of these fried Italian Canival donuts?...Le frittelle di Carnevale also called "Graffe" in Naple.... They remind me my chilhood, the taste, the sugar sticking on your fingers and around your lips when you eat them.... I was looking for the perfect recipe ... after several trials I must say that this one is very close to perfection...my ciambelle fritte tasted just like the ones I used to buy in the Italian bakkery!!! The dought of these fried donuts can also be used to make the Italian "Bomboloni alla crema" also called "Bombe fritte"....but we will talk about this another time ;) Makes about 15 Carnival fried donuts Ingredients: 500 gr strong flour (I used the one for Italian pizza) 1 and half cup of lukewarm full fat milk 50gr of fresh yeast 1 medium boiled, peeled and smashed potato The grated peel of 1 large orga...

 The content and pictures of this post are copyright registered & protected ©myitaliancuisine Cantucci or cantuccini are italian biscuits originally from Prato, near Florence. Loved by Italy’s famed cookbook writer Pellegrino Artusi and by a visiting Hermann Hesse, cantuccini are usually enjoyed as after dinner, dipped into a glass of Vinsanto, but why not also for breakfast or tea time? Making cantucci is not difficult but it takes some time as they are cooked twice. Here is my recipie to make very crunchy but not hard-to-eat cantucci. Enjoy it!! Ingredients: 500gr flour 100gr butter 4 eggs 1 egg yolk 250gr unpeeled amandels 4gr baking powder 250gr granulated sugar A pinch of salt 1 egg yolk and 1 tbs of milk for the glaze Instructions: 1) Prepare the amandels: Pre heat your oven on 180C° (350F°) when ready, place the amandel in a large oven tray and roast for 4-5 minutes. When roasted, place the amandel apart to cool. 2) Prepare the cantucci mixture:...