PASTRY - Italian pastry recipes Pasticciotto by Stuzzicando Franchise
Italian pastry, made in Italy the real making process and recipes for pastries by Stuzzicando expert making homemade Pasticciotto pastries and traditional biscuits preparation and cooking as the traditional way to prepare the Mediterranean Diet offered by Stuzzicando Italian slow food franchising as business opportunity by Stuzzicando the Italian slow food franchising business solution to eat with health in the right time.
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ITALIAN PASTRY, FOOD AND CUISINE BY STUZZICANDO
Italian cuisine has a great variety of different ingredients from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or baccalà), potatoes, rice, maize, corn, sausages, pork, and different types of cheeses are the most common ingredients (tomato is virtually absent in most Northern Italian cuisines). Ligurian ingredients are quite different, and include several types of fish and seafood dishes; basil (found in pesto), nuts and olive oil are very common. In Emilia-Romagna, common ingredients include ham (prosciutto), sausage (cotechino), different sorts of salami, truffles, grana, Parmigiano-Reggiano, and tomatoes (Bolognese sauce or ragù). Traditional Central Italian cuisine uses ingredients such as tomatoes, all kinds of meat (except for horse meat), fish, and pecorino cheese. Finally, in Southern Italy, tomatoes -- fresh or cooked into tomato sauce -- peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants, zucchini, certain types of fish (anchovies, sardines and tuna), and capers are important components to the local cuisine.
ITALIAN PASTA HANDMADE
Italian cuisine is also well known (and well regarded) for its use of a diverse variety of pasta. Pasta include noodles in various lengths, widths and shapes, and varieties that are filled with other ingredients like ravioli and tortellini. The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce. There are hundreds of different shapes of pasta with at least locally recognized names.Examples include spaghetti (thin rods), macaroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Two other noodles, gnocchi and spätzle, are sometimes considered pasta. They are both traditional in parts of Italy.
Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a couple of days in the refrigerator. Pasta is generally cooked by boiling. Under Italian law, dry pasta (pasta secca) can only be made from durum wheat flour or durum wheat semolina, and is more commonly used in Southern Italy compared to their Northern counterparts, who traditionally prefer the fresh egg variety. Durum flour and durum semolina have a yellow tinge in color. Italian pasta is traditionally cooked al dente (Italian: firm to the bite, meaning not too soft). Outside Italy, dry pasta is frequently made from other types of flour (such as wheat flour), but this yields a softer product that cannot be cooked al dente. There are many types of wheat flour with varying gluten and protein depending on variety of grain used.
Particular varieties of pasta may also use other grains and milling methods to make the flour, as specified by law. Some pasta varieties, such as pizzoccheri, are made from buckwheat flour. Fresh pasta may include eggs (pasta all'uovo 'egg pasta'). Whole wheat pasta has become increasingly popular because of its health
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World's breakfasts: episode 1 Pasticciotto! Italian custard cream filled pastry from Lecce!
Breakfast is the most important meal of the day and I decided to have a series of episodes cooking different breakfasts from all over the world! The first episode is from South Italy and the province of Lecce!
While travelling in South Italy I visited Lecce and I tried pasticciotto. I loved it and decided to try to make it at home. Pasticciotto is originally from South Italy from Apulia and particularly the province of Lecce!
To make it you will need:
For the custard cream:
2 large eggs, separated (yolks for the cream and whites for brushing the pastry)
1 cup milk
3 tbsp sugar
2 tbsp cornstarch
1 lemon, grated zest
butter and flour, for greasing & dusting tins
For the pastry or pasta frolla as it's called:
2 cups flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
113gr butter, unsalted, cubed and chilled
1 large egg
1 large egg yolk
1 tsp lemon zest
Tips!!
1: Make sure your butter is chilled. During the height of summer, leave them in the freezer for at least 30 minutes,anything to keep them from melting right away.
2: When ready to use, dust your counter and your rolling pin with enough flour before rolling your pasta frolla.
3:If you don’t have the molds that I used in this recipe, muffin tins or mini-tart forms are great substitutes.
4:Make sure you don’t add the hot milk with the eggs all at once — or you’ll end up with cooked yolks.
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