LIQUOR BAYLES (LIQUORE BAYLES)

This recipe provides the result of an excellent liqueur, cream bayleis much like the original which is on the market.
I use it to flavor ice cream, coffee cream to wet the pan di spagna.
It can be kept safely in the refrigerator for several months.


Ingredients:


2 cans of Nestle condensed milk
2 glasses of whiskey
2 egg yolks
2 cups of strong coffee
1 vanilla bean (or 4 packets of vanilla)

PROFFITEROL COFFEE (PROFFITEROL AL CAFFE')

The profiteroles covered with coffee cream I prefer to the more classic that involves the use of chocolate.
On feast days, when my family got together for lunch it always ordered by a small bar of a neighboring country.
I never ate so good profiteroles.
After several attempts I managed to make a close enough that had the appreciation of all.

LIQUEUR VOV (LIQUORE VOV)

The Venetian origins of egg liqueur is suitable to enrich the cafe or a simple dessert.
This home made recipe is quite simple and the result has nothing to envy to the original.




Ingredients

33, 8 fl. oz (1l) whole milk
17, 6 oz (500gr) sugar
13, 5 fl. oz (400ml) Marsala liquor
6 egg yolks

Strawberry tart and philadelphia

This pie is very similar to a strawberry cheesecake, fresh and delicate flavor, is a dessert that I prepare in the summer and is a good alternative to traditional fruit tart. The ingredients of the dough are the same as found in the recipe, "jam tart"

http://italiangoodness.blogspot.it/2011/10/jam-tart.html

CHESTNUT AND CHOCOLATE BISCUITS (BISCOTTI CASTAGNE E CIOCCOLATO)

These cookies have the characteristic of being crunchy outside and soft inside.
If you do not like the taste of the chestnut is sufficient to change the dose of the chestnut flour with white flour.
This yields a very good chocolate chip cookies.

Jam tart

Actually, the best tarts ago my sister Mara.
Her husband does not like sweets so its too elaborate cakes are simple and delicate.
This recipe is hers and I really like using it with different fillings or prepare mini-tarts.

Ricotta Tart

The best known version of ricotta tart, is without doubt the Neapolitan pastiera. The Neapolitans to prepare for Easter, has two ingredients that make it unique: the orange flower water and cooked wheat.
I always tried the recipe but no one has ever convinced me. One day, leafing through a magazine for desserts, I found this recipe and I tried to do it. When I tasted it I thought, "It 'my cake !!!".
It is not the classic pastiera, but its delicate flavor won me over.

for the pastry:

2 cup (230gr) flour

1 / 2 cup (120gr) of butter

1 / 4 cup (50gr) sugar

3 tablespoons ice water

1 egg yolk

for the filling:

3 eggs

1 / 8 cup (40gr)melted butter

1, 76 oz. (50gr) raisins

1 1 / 8 cup (120gr) sugar

15, 8 oz. (450gr) ricotta

2 tablespoons rum

Calabria and her pearls

Tropea

As each year's summer, my husband and I spend whole evenings to plan our vacation.
Quest 'years we have reached all limits, we talked about London, then Austria, then again ... nothing Stockholm!
For a thousand reasons, we constantly had to reject all these beautiful places.
As always, an afternoon, while my girls were resting and my husband was at work, I start to surf the Internet.
I look very beautiful images of Calabria and the sea.
"Calabria  no" I thought, I had been camping at Sybaris, when I was a little girl and I did not like much
But then I realized Tropea, its beaches and its sea so clear,,, I call my husband and he tells me "I do not know the Calabria, You book a hotel, I agree"
Begin your search and the choice falls on a three-star hotel in Capo Vaticano (12km from Tropea.)
 The highway to Calabria is uncomfortable, because of the continuing work on the streets. It took almost six hours to travel 380 km.
Arrived at 'Hotel and arrange the suitcases, we begin to explore the area.
Capo Vaticano is a small fraction of Tropea is situated on the coast of the Tyrrhenian coast of Calabria, in front of Stromboli and the Aeolian Islands. There are only  hotel and is a country that lives mainly for tourism.
The most suggestive bay is Grotticelle, formed by three adjacent beaches. Capo Vaticano (according to a French magazine) is considered the third most beautiful beach in Italy and among the 100 most beautiful beaches in the world.
All hotels provide transportation to the beach with the shuttle, but unfortunately we could do little sea because my kids preferred the pool of 'hotels.
Tropea is a rare gem, has an interesting old town, the streets are full of shops selling local products, including the red onion, nduja Spilinga, cheese Pecorino del Poro and l'amaro del capo

We preferred only breakfast and lunch at the hotel,

The evening we went around in search of traditional restaurants and we ate the excellent  fish without spending a lot.

the day before departure we were in Pizzo Calabro, very similar in Tropea, a village on the coast, perched on a promontory that divides rocks and beautiful beaches.

To visit the Castle and the Church of Piedigrotta

Pizzo is also famous for its truffles and hazelnut imbotitta, we struggled to choose the ice cream because they are many and scattered throughout the country.

Truffles from Pizzo will remain unforgettable to me.

Our trip to Calabria lasted only four days, but they were enough for me.

I'm glad the hotel clean and well located, Tropea and Pizzo Enchanting but otherwise (except for the tour of the Aeolian Islands that we have done years before in Sicily)there is little to visit.

If I were to give advice, would be to choose Tropea as place to stay and not stray too far because the surrounding villages are not organized and go with the simple intention to spend a relaxing holiday and enjoy a splendid sea.

DRIED TOMATOES IN OIL (POMODORI PUGLIESI SOTT'OLIO)

foto tratta da pappa-reale. net

I mentioned in my recipe, special conchiglioni, the sun-dried tomatoes packed in 'oil.
They are prepared in the fall to keep then in winter.
Someone puts pepper, basil, anchovies, chilli.
My mum prepares them simply with garlic, parsley and capers

CONCHIGLIONI WITH DRIED TOMATO (CONCHIGLIONI CON POMODORI SECCHI)

foto tratta da granosole.altervista.org

This is a dish that I tasted during my vacation in Calabria.
I've always used the dried tomatoes in oil, for contour or eating combined with croutons.
In autumn my mother is dedicated to the preparation of malanzane, artichokes, mushrooms and tomatoes in olive oil and I took advantage to make this recipe quite full-bodied flavor.

Ingredients

10, 5 oz. (300gr) conchiglioni

7, 05 oz (200gr) tuna

7, 05 oz. (200gr) ricotta

5, 29 oz. (150gr) dried tomato
33, 8 fl. oz (1l) bechamel

cheese, salt and pepper.

CREMA PASTICCERA

The Crema pasticcera is a classic of Italian pastries, is used to fill tarts, choux pastries, cakes pastry as cannoli, puff pastries, as well as pan di spagna and desserts.
My cream is very simple as the traditional one, the only difference is the number of yolks used, my recipe provides only two.

Ingredients

3 egg yolks

1 tablespoon of rice starch

1 tablespoon of wheat starch

1 / 3 cup (70gr) sugar 

zest of one lemon

16, 9 fl. oz (500ml) milk

Coconut and chocolate cupcakes

 I have tasted these delicious pastries for the first time in Tropea, are made from a base of sponge cake covered with chocolate cream and coconut.
In the original version, was the liquor but they are good without it.

ITALIAN TIRAMISU (TIRAMISU CON PAVESINI)

It is characterized by the intense flavor and delicate, and is a classic of Italian pastries.
The ingredients are mascarpone cheese, coffee, sugar, biscuits savoiardi, eggs and cocoa
I personally respect the original recipe except for the use of raw eggs and I substitute  savoiardi with pavesini
In this way, adults and children can eat it safely and does not change the flavor of the original.

TIRAMISU RICOTTA AND FRUIT (TIRAMISU RICOTTA E FRUTTA)

From the journey in Sicily  I'm back home with of
 ricotta of sheep and I wanted to make a dessert no oven
So I used to do a different and original tiramisu.

Panzerotti Puglia tomato

foto tratta da nanopress.it

Traditional Pugliese recipe adapts to various toppings,  meat, tomatoes and ricotta forte (typical cheese taste very spicy) or simply with tomato and mozzarella. I prefer the classic version and if I do not risk a stomach ache I could eat a dozen...

Carrot Muffin

This is a recipe for carrot cake, I tried to use it to make muffins for my niece's birthday party.
They have a sweet, delicate flavor and are moist inside.
They liked adults and children and are also good to offer  as snack.

CHESTNUTS FLAVORED WITH BAY LEAVES (CASTAGNE AROMATIZZATE ALL' ALLORO) AHNE AROMATIZZATE ALL'

This is a recipe my mother, a simple and tasty dish that gladdens our evenings in the winter.

Travel between landscapes and Sicilian tastes ...

Stromboli Vulcano

Four years ago, my husband and I decided to do a four day trip to Sicily and since then I have not forgotten.

One Saturday in late August we take the car in the direction of Villa San Giovanni. After five hours of travel we arrive at your destination and we board the ferry to Messina.

I must say that are was a little disappointed, but the cannoli bought from the confectionery course they deserve praise.

After a short ride we took the car to go to Novara of Sicily, where we booked online bed and breakfast (4 nights 140 euros per couple).

To our surprise we find ourselves in a small medieval village suggestive. (The only downside are the fifteen miles of curves  you have to do to get there)

The bed and brekfast was a period house with a dozen rooms clean and spacious and to windows of the white curtains that give the room a touch of elegance .

Although tired, we did not want to waste time and we started our visit in the country. For lunch we head in a restaurant that we are advised by the locals (in the country believe there are only two).

What a Wonder!!! typical food For example, the paste and pistachio melanzana, cheeses, homemade cassata, almond paste, and the whole thing in two paying about 30 euros!  The second day visit to Taormina which is 53 km away from our lodging. It 'a splendid natural terrace overlooking the sea, however, does not allow access to machines. We visited the Greek Theatre, Palazzo Corvaja, Cathedral Square, the Villa Comunale gardens near Taormina and Naxos. In the afternoon, then a bit of sea, and the evening for dinner, we head to what now has become our restaurant.

Third day tour the Aeolian , Islands Lipari and Vulcano. Lipari believe is the best equipped for tourism and richer services, has a center full of shops selling gadgets of all types, local produce and a clear sea with a wild beach.

The island of Lipari is very small and less attractive, its characteristic is a kind of natural pool where you can immerse themselves in mud. Within walking distance there is a stretch of very hot water to relax and enjoy a natural massage.

Fourth day visit to the valley where they are located Alcantara Alcantara Gorges. It 'a fascinating natural park that you can visit in different ways. We are not athletes,  we bought the tickets that allowed us to go down with the elevator. To enter into the cold water  we used the boots for fishermen and we had fun taking pictures of all kinds

Fifth day we return home with quite a lot of local products and not happy at Messina I bought the cottage cheese that have managed to maintain integrates using small refrigerator.

I will never forget Sicily, its people, its hospitality, its landscapes and ... breakfast made with coffee granita with whipped cream! I hope to return soon.

PUMPKIN CHEESE CAKE (CHEESE CAKE DI ZUCCA)

Also us in Italy in recent years is celebrated Halloween.
Last year, my husband always fascinated  America and its traditions, wanted to make a little party for my girls the night of October 31.
I must say liked that idea at all, to me a little less ...you know what it means to run a bunch of kids jumping?? However I tried web inspiration and I managed to cook a wonderful pumpkin pie.

PAN BRIOCHE STUFFED (PAN BRIOCHE FARCITO)

Every time I do a party the my pan brioche goes like hot cakes ..
This is a recipe that gave me a lady whom I met by chance, in a park where my kids play port.
for the topping, I use ham, cheese, tomatoes, tuna e. .. a little immagination!!!

Ingredienti


4 1 /2 cup (500gr) flour
3, 38 fl. oz (100ml) warm milk
3, 38 fl. oz (100ml) oil
2 tablespoons of sugar
half tablespoon salt
2 eggs
1 egg yolk
0, 88 oz. (25gr) yeast

Pizza Today

Today pizza, is the title of the my recipe.
Flavored with imagination is always able to satisfy the palate of all, in Naples the home of pizza, they say that the original versions are only two.
The margherita and the marinara .
I must say that I agree, although personally I prefer a dough thin and crispy . For you the dough.

CHEESE DONUT (CIAMBELLA AL FORMAGGIO)

.
.. looks like a tasty sweet cake, actually has a pleasant taste of cheese and is suitable for an aperitif original.
Is Umbrian origins in particular of the areas of Terni, is known by the name of Cake Ternana.
The main ingredient of this recipe is the "Pecorino", you can easily replace with hard cheeses, slightly spicy.

BISCUITS APULIA (PASTARELLE PUGLIESI)

... when I was a little girl, on Sunday morning walking with
my friends through the streets of my country ,I was being wrapped  by a sweet perfume
"How wonderful they prepare the biscuits!"
Some time ago, flipping between my grandmother's notes I find  the recipe that of us here we call "Pasterelle".
Ideal for breakfast soaked in milk, are excellent as a snack or to be offered to children...

" LIQUOR Of WINE PRIMITIVE" (LIQUORE DI VINO PRIMITIVO)

...... Prepare liqueurs in this period has become for me a appointment special.
Last year, my little creations have made ​​the rounds of all the homes of my family and
have been useful to make original gifts (and I must say appreciated !!!).
With my sister Mara we packaged of original bottles purchased in county fairs and personalized with greeting cards...

Today I write the recipe "of  liquor  of wine primitive"

The primitive is a typical wine of the south

The sweet taste but intense has enlivened my dinners with friends ...

CHESTNUT CAKE (CASTAGNACCIO BARESE)

Some days ago I was in a seaside town in my area and I noticed that there were people still lying on the beach for a swim. How strange, I said, usually in October we are already home to remind us of summer sadly just passed. Last year it was in this same period that for the first time I went to collect  the chestnuts to the Lakes of Monticchio in Basilicata.
I have to say a cute place, my girls had fun a lot and I returned home with nearly 2 kg of chestnuts.
What do I do? Useless question, as always ... the sweet chestnut cake.("Castagnaccio")
Typical Tuscan recipe, made ​​with chestnut flour, raisins and pine nuts.
Mine is revisited and if you try it I'm sure you will not remain disappointed