New recipes

Vanilla dumplings

Vanilla dumplings

Vanilla Gnocchi Recipe of of 15-09-2019

The vanilla dumplings are a recipe that I tasted during my holidays in Madagascar. Among the souvenirs I brought home there were also some vanilla beans and I thought I'd start exploiting them by replicating a local dish, revisited in an Italian key, obviously delicious;) This is a very particular first course and that probably not everyone will like it, but we really appreciated it and I decided to take a risk and offer it to you on the blog as well.
The vanilla will give a slight sweet hint of béchamel, it's true, but there is no sugar in the recipe, so it is more about something that is in our head: try to taste these spiced gnocchi with a free and open mind and let me know what about it. think :)
Instead of bechamel, you can also opt for the sauce made with fresh cream, the result will be just as delicious: P

Method

How to make vanilla gnocchi

First of all flavor the milk: open the berry lengthwise, extract the seeds with the blade of a knife, then put the berry and seeds in the milk and bring to a boil.

Separately, melt the butter over low heat, then add the flour and mix.
Slowly add the hot milk filtering it from the berry, then cook until it thickens.
At the end add a little nutmeg and salt to taste.

Cook the gnocchi and drain them as soon as they rise to the surface, then mix them with the béchamel.

The vanilla gnocchi are ready: serve plain or with a little parmesan.


RICE AND CORN GNOCCHI

A decidedly light and one-of-a-kind dish: rice and corn gnocchi. I was looking for something that was outside the usual potato gnocchi or potato-free, but that were light enough not to weigh too much. Here is the idea found in my cookbooks with rice-based recipes.

This recipe in particular is also suitable for people intolerant to gluten: celiacs. In the past, celiac disease was considered a rare disease of children, causing malnutrition, slowed growth and chronic intestinal manifestations.

In the last decade it has been found that there are many more celiacs, affecting one person in a hundred and with various inherent symptoms including mouth ulcers and anemia. The only cure currently available is to eliminate all foods containing gluten, such as barley, spelled, rye, wheat.

Gluten is a protein of vegetable origin active in the sprouting of cereals. After this brief notions on celiac disease and gluten, let's look in detail how to carry out the recipe.


Ingrediants

Let's start preparing the Roman-style gnocchi by placing a saucepan with the liter of milk, half the butter, a sprinkling of nutmeg and salt to taste on the stove. When it comes to a boil, lower the heat and pour in the semolina, just like you do to make polenta.
As soon as the semolina begins to thicken, turn off the heat, add the 100 g of grated Parmesan cheese and let it rest for about 1 or 2 minutes to cool it down a little, after which add the egg yolks, stirring vigorously to incorporate them evenly.

Put the semolina mixture on a sheet of parchment paper placed on the pastry board. Place a second sheet of parchment paper on top and roll out the semolina to a thickness of no more than one centimeter with a rolling pin.
When the semolina polenta is spread, make the classic Roman-style gnocchi with a bowl of pasta or cookie cutters with a diameter of 5 cm.

Arrange the gnocchi in a baking dish in parallel rows and just overlapping each other. Sprinkle them with grated cheese and the remaining butter. Bake at 180 ° in the preheated convection oven, or at 200 ° in the static oven. Cook the gnocchi until they are well browned and browned, about 25 minutes.
Serve the gnocchi alla romana hot and accompanied by a wine such as fresh Orvieto Classico Superiore Doc.


Gnocchi with floret

Even now I spend about a month there, because it is the ideal place to make the heirs understand that milk comes from the breasts of the cows, that the milk comes out of the ass of the hens and that the potatoes grow underground.

We eat in the staloto del mas-cio - the pig stall - and we sleep in the tense - the barn - of the grandfather, obviously appropriately restored. A total of 40 square meters, which is also too much when you spend the day between the courtyard and the vegetable garden.

There are four unmissable appointments during your stay in Castelvecchio: hand-made butter with cream from the uncle's cows, pancakes with courgette flowers, the production of Cocconserva and gnocchi with florets.

La fioretta is the liquid ricotta, still rich in whey, which we pick up at the cooperative dairy in Altissimo. But by reservation only, ch & eacute sells like hot cakes. It can be replaced with ricotta elongated with milk, but it is not the same thing. And the gnocchi that are made from it are the typical dish of Recoaro, with its stole of admirers, its inevitable Brotherhood and the thousand thousand variations of the case.

To get them to the Cocco's way take a liter of floret and thicken it by adding about 650 grams of flour a little at a time. You will have to obtain a smooth but compact dough, to which you will add salt to taste, an egg and a sigh of nutmeg. With a spoon or two you will make dumplings - or quenelle, the good ones would say - to dip into boiling water. In the meantime, add some butter to a nut-brown pan and a handful of sage leaves to make them crunchy.

When the gnocchi come to the surface they will be ready, then drain them well and season them with plenty of hazelnut butter and sage and a nice grated smoked ricotta.

On the table very hot, you will compensate with the Gambellara Classico Sar & ograve by Cristiana Meggiolaro. Very fresh.


Monday 15th October 2012

Omelette pie and my holidays

Here I am to show you where I am this summer:


E. IN THE NEXT POST .. THE JOURNEY CONTINUES.


Ingrediants

Vanilla sauce:
  1. 1 vanilla pod
  2. 10 g starch
  3. 25 g sugar
  4. 150 ml milk
  5. 125 ml cream
  6. 2 egg yolks
  7. 30 g white chocolate, chopped
Dampfnudel (sweet steamed dumplings):
  1. 125 ml milk
  2. 20 g fresh yeast
  3. 250 g flour
  4. 25 g sugar
  5. 25 g butter, soft
  6. 1 egg
  7. 1 yolk
  8. 2 small plums
  9. 4 tsp poppy seeds
  10. butter for greasing

Baked spaghetti nests with mozzarella and vanilla tomato sauce

That of nests of baked spaghetti with mozzarella and vanilla tomato sauce is the ideal recipe to present the classic pasta dish with an extra touch of flavor and in an original and fanciful way. Just over half an hour for a dish that satisfies everyone, young and old, a lunch as to dinner.

  • 320 g of spaghetti
  • 400 g of tomato sauce
  • 1 vanilla pod
  • extra virgin olive oil
  • 1 clove of garlic
  • 1 mozzarella
  • 1 teaspoon of granulated sugar
  • bread crumbs
  • salt
  • black pepper
  • fresh basil

THE nests of baked spaghetti with mozzarella and vanilla tomato sauce I'm a first course as easy to make as delicious in flavor and original in presentation. Variation on the theme of the classic Spaghetti al pomodoro with the addition of the sweet and soft aroma of vanilla which contrasts delightfully with the slightly sour sweetness of the tomato.

The recipe is very easy: well-boiled spaghetti al dente and then seasoned, they are placed in the form of small nests and filled with the mozzarella cheese. Ten minutes in the oven and here is a ready quick dish and satisfying that will conquer young and old on every occasion.

If you like the idea of ​​bringing to the table spaghetti nests fun and appetizing alternatives are also the fried Spaghetti with zucchini, mozzarella and pesto and the Pasta donuts.

If, on the other hand, you are a fan of the coupled tomato and mozzarella in all its forms, you can try the Rigatoni flan, the Gnocchi alla Sorrentina and the Lasagna di pancarrè with tomato, mozzarella and basil.


Nadia's Recipes


December 1st .. Besides being my wedding anniversary it's time for Christmas Cookies!
to be honest I have already started last week but I have not even been able to take the photos that have been snapped up ..
Try these delicious almond horseshoes that literally melt in your mouth!

Ingrediants:
- 70 gr. of sugar
- 100 gr. of peeled almonds
- 210 gr of butter
- 280 gr. made with flour
- 1 sachet of vanillin
- powdered sugar

Put the sugar and almonds in the jug and pulverize, 10 sec. speed 10.
Gather on the bottom with the spatula.
add the butter into chunks, the flour and the vanilla and knead for 20 sec. speed 6.
Wrap the dough in plastic wrap and let it rest for 10 min. in the fridge.
Take some dough and cut into cylinders 8 cm long and half a centimeter thick and give them the horseshoe shape.
Or roll out a sheet of dough and obtain the shapes with the special mold.
Arrange them on a baking sheet with parchment paper and bake 10-12 min at 180 & # 176
Let it cool and sprinkle with icing sugar.


Vanilla Gnocchi - Recipes

Ah. if they advance. the next day they are even more goodiiiiii!

No comment:

Post a comment

Welcome to the comments area!

Here you can leave a message, a comment, a criticism, a greeting!

Choose the identity option suitable for you among those proposed!

I have activated the moderation of comments which must be approved by me before posting!
This is to avoid spam, links bearing viruses and harassing messages, but above all because this is how I receive notifications by email and I always know WHO comments WHAT.

Thanks for visiting and. remember:
leave a comment !!

Comment moderation has been activated. All comments must be approved by the blog author.


Vanilla Gnocchi - Recipes

I read this delicious recipe a few days ago on the splendid blog "The belly of the wolf" and I couldn't help but make it right away, my son really likes gnocchi alla romana, pumpkin and taleggio cheese.

Method: Clean the pumpkin, cut it into pieces and cook in the oven for 20 minutes at 180 & # 176, until tender.
Blend the pulp and let it dry in a saucepan over low heat.
Boil the milk with a pinch of salt in a saucepan, add the semolina all at once, add half of the grated Parmesan cheese, the pumpkin purée, 40g of butter, half of the chopped parsley, the egg yolks and one grated nutmeg and mix with a whisk until the mixture is firm.
Roll out the dough on a surface covered with parchment paper at a height of one centimeter and let it cool (usually to facilitate this operation I cover the mixture with another sheet of parchment paper and roll out the dough with a rolling pin).
Arrange the disks in a lightly buttered baking pan overlapping them a little and sprinkle them with diced taleggio cheese, the remaining cheese and the rest of the flaked butter.
Brown the gnocchi in a preheated oven at 200 & # 176 for 15 minutes.

16 comments:

But they are truly magnificent with pumpkin and taleggio, Elena! A true triumph of goodness!
A big hug to everyone!
MG

But they are truly magnificent with pumpkin and taleggio, Elena! A true triumph of goodness!
A big hug to everyone!
MG

Hi Elena, thanks for stopping by and congratulations on your truly delightful blog. Kisses.

hi Marlin,
thanks I'm glad you enjoyed my blog!
See you soon
Elena

Hello Elena! Thanks for joining my followers! Spare part gladly!
Big kisses
Annalisa

hello Maria Grazia!
it is a very greedy recipe not even to say that my little one has devoured two beautiful full plates.
big kisses

Hi Elena, how good this recipe is. I just have the pumpkin and taleggio cheese at home .. what do you say, will it be fate that I try too?
Kisses
Will be

Hi Sara,
it is absolutely a sign of destiny :) you will feel that good !!
See you soon
Elena