Italian Food Recipes

Today I open my fridge and I see ricotta cheese so thinking about what to do with it I decide to prepare a delicious Italian tart with a mixture of ricotta cheese and custard. The preparation of this Italian recipe is simple you should pay attention only when you cook custard in order to not make lumps and the ingredients that you need are only flour, eggs, butter, sugar and lemon.

INGREDIENTS (for 8 – 10 people):
250 g of Flour
8 g of Yeast for sweet
120 g of Sugar
80 g of Butter
2 eggs
250 g of Ricotta (Italian cheese)
INGREDIENT FOR CUSTARD:
500 ml of Milk
1 Lemon peel
40 g of Flour
120 g of Sugar
5 Yolks
9 g of Vanillina

PREPARATION TIME: 45 minutes

COOKING TIME: 1 hour

WINE: Moscato di Siracusa Doc (White Wine)

PREPARATION
Place in a bowl the flour, the sugar, the butter in pieces, the eggs, the yeast

and mix all together in order to obtain homogeneous dough that should stand for about 30 minutes in fridge covered with film.

Preheat the oven to 150 – 180°C, in the meantime prepare the custard: place in a pan the yellow part of the lemon peel, the milk and let it boil,

mix in another pan the sugar with the yolks,

add little by little the flour mixed with the vanillina in order to obtain a homogeneous batter


then place the pan on a low flame and add little by little to it the boiled milk without the lemon peel stirring to not make lumps.


Let the mixture boiled and continue to cook for about 5 minutes stirring from time to time until you obtain a sort of cream.



Now let the cream cold and then add the ricotta cheese mix all together.


When the dough is ready dampen a sheet of baking paper and place it on the bottom of a baking pan of 24 cm diameter, roll out the dough 1 cm thick on it


and pour the mixture of custard and ricotta cheese on it.

Now bake for about 1 hour or until the surface of the ricotta mixture become golden.

Let it cool, sprinkle with icing sugar and serve.
This is the result:

BUON APPETITO!

This is a typical dessert of this period in Italy. In my garden, my fig tree begins to give many figs, and so after made the fig jam I decided to make a tart with figs and cream. It is a delicious Italian recipes!




INGREDIENTS (for 8 people):
For the pastry:
100 g of Flour
30 g of Almonds without peel
50 g of Butter
40 g of Sugar
1 Yolk
1 Lemon grated peel
A pinch of Salt
For the stuffed:
400 g of Figs
3 Yolks
3 Tablespoons of sugar
30 g of Flour
20 ml of White Wine

PREPARATION TIME: 40 minutes

COOKING TIME: 20 minutes

WINE: Verduzzo Friulano (White Wine)

PREPARATION
Begin with the preparation of the pastry. Let the butter soften at room temperature.

Chop finely the almond. Place the flour on a worktable as a fountain, put in the middle of it the pieces of butter, the chopped almonds, the sugar, the lemon grated peel, the yolk and a pinch of salt.

Mix all the ingredients until you obtain homogeneous dough. The cover it with a cellophane and let it stand in fridge for about 30 minutes.

Dampen a sheet of baking paper and put it on the bottom of a pan of 24-cm diameter. Then roll out the dough 1 cm thick and cover the bottom and the sides of the pan.

With a fork riddle with holes the pastry and bake for 25 minutes until the surface becomes golden.
In the meantime prepare the stuffed.

Clean, peel and cut the figs in slices. Heat the wine in a pan. In a bowl mix the yolks with the sugar

then add the flour and the warm wine and continue to mix until you obtain a homogeneous cream.

Pour the cream in a pan and cook it on a low flame stirring for about 5 minutes.

Let the cream cool. Then pour it over the pastry as shown in the picture below.

Place over the cream the slices of fig as you prefer.

Get the tart cool and serve.
This is the result:

BUON APPETITO!

The apples are fruits diffuse in Italy that you can use to cook many Italian recipes. There are different kinds of apple: rennet, fuji, royal gala, annurca, stark, granny smith and golden. Each kind of apple has particular characteristics. For example the apples that I use in this recipe are the apples stark. These apples have a red peel, a floury and sweet pulp and they are ideal to prepare this delicious tart!








INGREDIENTS (for 8 people)

250 of Flour
120 g of Sugar
1 or 2 Eggs
80 g of Butter at room temperature
2 or 3 Apples
5-6 Macaroons
1 Lemon

PREPARATION TIME: 15 minutes

COOKING TIME: 30 minutes

WINE: Albana di Romagna Passito (White Wine)

PREPARATION
Preheat the oven to 180° C. Place the flour as a fountain on a table, add the sugar and mix them.

Then in the centre of the mixture add the egg and the pieces of butter


and knead until you obtain solid dough. Let the dough stand for 10 minutes;


in the meantime peel the apples


and cut them into thin slices, place them in a dish with the juice of lemon and 1 tablespoon of sugar and let them soak for 10 minutes.

Dampen a sheet of baking paper and put it on the table; place on it the dough and with the help of a rolling pin roll out it 1cm thick.


Now move it on the bottom of a cake tin of 24-cm diameter and 4-cm thick. Sprinkle on the surface of the dough the macaroons crumbled

and arrange the slices of apple over it as shown in the picture below.

Cover all the dough with the apples and bake for 30 minutes until the surface of the apples becomes golden.
This is the result:

BUON APPETITO!

A delicious cake with sweet soft fruits. It is an ideal dessert for the autumnal and wintry period!




INGREDIENTS FOR TART (for 10 people)

120 g of Sugar
1 or 2 Eggs
70 g of Butter at room temperature
250 g of Flour
50 g of Currants
50 g of Blackberries
50 g of Raspberries
50 g of Blueberries

INGREDIENTS FOR EGG CUSTARD

100 g of Sugar
4 Eggs
50 g of Flour
500 ml of Milk
Lemon peel

PREPARATION TIME: 30 minutes

COOKING TIME: 30 minutes

DIFFICULTY: medium

WINE: Passito

PREPARATION
Preheat the oven to 180° C. Put the flour, the sugar, the egg, the pieces of butter, the yeast and the wine in a bowl.

Mix all together until you obtain a solid dough.

Dampen a sheet of baking paper and put it on the bottom of a cake tin of 24-cm diameter and 4-cm thick. Then roll out the dough 1 cm thick and cover the bottom and the sides of the tin.

Bake for 30 minutes until the surface becomes golden.

In the meantime prepare the egg custard.
Divide the yolks from the white eggs (that are not necessary for this preparation). Pour the yolks into a bowl and whisk with the sugar.

Then add the flour and mix until pale yellow and thick.
Now,stirring continuously, add slowly the milk and add the lemon peel.

Move the mixture in a pot and let it cook on a low flame mixing continuously.

When the mixture boils, remove the lemon peel and cook slowly for 2-3 minutes until thickened. Leave the egg custard to cool.

When the tart is ready, spread on its surface the egg custard as shown in the picture below.

Now place, as you prefer, the currant, the blueberries, the raspberries and the blackberries on the surface of the egg custard.

At the end brush the tart with jelly.
This is the result:

BUON APPETITO!

This tart made of pears and chocolate is ideal for people who have a sweet tooth!



INGREDIENTS:

120 g of Sugar
1 Egg
1 Yolk
70 g of Butter at room temperature
250 of Flour
8 g of Yeast for sweet
2 Pears
200 g of Chocolate (dark or milk chocolate)
50 ml of Milk
25 ml of Passito wine

PREPARATION TIME: 20 minutes

COOKING TIME: 35 minutes

DIFFICULTY: medium

WINE: Passito

PREPARATION
Preheat oven to 220°C. Put the flour, the sugar, the egg, the butter pieces, the yeast and the wine in a bowl. Then mix all together until you obtain a solid dough.

Divide the dough in two parts: one large part is for the tart base and the other (50 g) for decoration. Dampen a sheet of baking paper and put it on the bottom of a 24 cm diameter deep cake-tin. Then roll out the first part of the dough 1 cm thick and cover the bottom and the sides of the tin.
Wash, dry and peel 2 pears. Then cut the pears into small slices and put them on the dought as shown in the picture below.
In a pan put the dark chocolate (or milk chocolate as you prefer) with the milk and the yolk, and cook until the chocolate is melted and you obtain a cream (for about 4-5 minutes).

When the cream of chocolate is ready pour it on the pear.
Now roll out the second part of the dough on a table and cut it into thin strips. Then put them on the surface of the chocolate to decorate the tart.

Bake for 30 minutes
This is the result:



BUON APPETITO!

A delicious dessert with strawberry jam! Simple and fast!






INGREDIENTS (for 8 people)

120 g of Sugar
1 Egg
70 g of Butter at room temperature
250 of Flour
8 g of Yeast for sweet
300 g of Strawberry jam
25 ml of Passito wine

PREPARATION TIME: 15 minutes

COOKING TIME: 30 minutes

DIFFICULTY: medium

WINE: Passito

PREPARATION
Preheat the oven to 180° C. Put the flour, the sugar, the egg, the pieces of butter, the yeast and the wine in a bowl.

Mix all together until you obtain a solid dough.

Divide the dough in two parts: one large part is for the tart base and the other (50 g) for decoration. Dampen a sheet of baking paper and put it on the bottom of a cake tin of 24-cm diameter and 4-cm thick . Then roll out the first part of the dough 1 cm thick and cover the bottom and the sides of the tin. Spread on the surface of the dought the strawberry jam as shown in the picture below.
Now roll out the second part of the dough on a table and cut it into thin strips. Then put them on the surface of the jam to decorate the tart.

Bake for 30 minutes until the surface of the strips become golden.
This is the result:



BUON APPETITO!

A tart with hearts, what a delicious dessert to share with your Valentine!

INGREDIENTS

120 g of Sugar
1 Egg
70 of Butter at room temperature
250 of Flour
8 g of Yeast for sweets
250 g of Peach jam
10 Macaroons
25 ml of Passito wine

PREPARATION TIME: 20 minutes

COOKING TIME: 30 minutes

DIFFICULTY: medium

WINE: Passito

PREPARATION
Preheat oven to 220°C. Put the flour, the sugar, the egg, the pieces of butter, the yeast and the wine in a bowl. Then mix all together until you obtain a solid dough.

Divide the dough in two parts: one large part is for the tart base and the other (50 g) for decoration. Dampen a sheet of baking paper and put it on the bottom of a cake tin of 20 cm diameter and 4-cm thick, then roll out the first part of the dough 1 cm thick and place it on the bottom and the sides of the tin.
Crush the macaroons and spread them on the surface of the dough.

Then add the peach jam. Now roll out the second part of the dough on a table and use a cookie cutter heart shape to cut the remaining dough with the form of hearts. Then put them on the surface of the peach jam to obtain a lovely result...

Bake for 30 minutes
This is the result:

BUON APPETITO!