Baking Bread Plus: Episode #5 : Grissini

Baking Bread Plus: Episode #5 : Grissini is now on Vimeo and You Tube. Follow me into the magical world of making homemade bread!

Grissini are the traditional Italian breadsticks originating in the city of Turin (Piedmont region). The tradition says that, back in the 1679, the baker Antonio Brunero, under the directions of doctor Teobaldo Pecchio, invented this type of bread in order to nourish the future king Vittorio Amedeo II, poor in health and unable to digest the soft part of the bread.

Enjoy!

Baking Bread Plus: Ep #4 : Hedgehog Pan Brioche

Are you ready for a new baking adventure? Watch the new episode of Baking Bread Plus : Hedgehog Pan Brioche, now on Vimeo and You Tube.

In Italian cuisine Pan Brioche refers to a type of bread similar to a brioche that can be sweet pan brioche dolce, savory pan brioche salato, or spicy pan brioche speziato.

Have fun baking this cute hedgehog with your kids.

Enjoy!

Credits:

Alessandra Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (music)
Produced by: BreadLoveAndDreams.com

Copyright © 2015. All Rights Reserved.

EatIT LA : Torta Della Nonna

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I’m flattered to announce that I’ve hosted the 7th episode of EatIT LA : Torta della Nonna with pastry chefs Damiano and Massimiliano Carrara from Carrara Pastries in Moorpark, CA.

EatIT LA is a culinary tour through the best Italian restaurants of Los Angeles, created by the Italian Cultural Institute of Los Angeles for Expo 2015 Milan.

To watch this episode, please download the APP :

http://italyartla.com/italyartla-app/

#Expo2015 #EatIT #ItalyArtLA #IICLA #AleGambini

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Baking Bread Plus: Ep #3: Buttermilk Biscuits

Baking Bread Plus: Ep #3: Buttermilk Biscuits is ready to be watched on Vimeo and You Tube.

Buttermilk Biscuits are small, round, flaky breads leavened with baking powder and/or soda, widely eaten in North America and some part of Canada. They can be served for breakfast, lunch, tea-time and dinner. Easy to make and delicious to eat.

Enjoy!

Credits:

Alessandra Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (music)
Produced by: BreadLoveAndDreams.com

Copyright © 2015. All Rights Reserved.

Gnocco Fritto (Italian Fried Bread Dough)

Gnocco Fritto, Gnoc Fret in Emilian dialect, is a traditional Italian fried bread dough from Emilia-Romagna region, usually served with Italian cured meats, cheeses and paired with Lambrusco wine.

Learn how to make Gnocco Fritto on my new cooking series : Baking Bread.

Servings : 6

Difficulty : intermediate

Prep Time : 1 h

Cook Time : 2 min.

INGREDIENTS

1.1 lb. flour 00
1/8 tsp baking soda
1 tsp salt
1/2 cup whole milk, room temperature
3/4 cup sparkling water
1  1/2 tbsp Extra Virgin Olive Oil

For frying : Canola Oil

DIRECTIONS

– Place the flour on a stand mixer bowl.

– Make a well in the center,  then add baking soda, salt, olive oil, milk and sparkling water.

– Knead the ingredients with the dough hook at low speed until a firm and non-sticky dough forms.

– Transfer the dough on a floured work surface and knead the dough with the hands for a couple of minutes.

– Shape the dough into a big ball, transfer back onto the mixing bowl, cover with cling wrap and allow to rest for 30 minutes.

– Roll the dough on a floured work surface, about 1/8 inch thick.

– Cut the dough with a pizza cutter into diamonds, about 3 inches long.

– On a medium skillet, heat the canola oil to 375 degrees F.

– Fry in oil until puff and golden.

– Drain with a slotted spoon and shake off the excess of oil.

– Serve hot accompanied with Italian salumi (prosciutto crudo, prosciutto cotto, mortadella, coppa, salame…) and cheeses.

Credits:

Ale Gambini (Host Chef & Founder)
Maurizio “OTTO” De Togni (Film & Music Maker – Executive & Media Producer)

Copyright © 2015. All Rights Reserved.

Baking Bread Plus: Ep #2: Navajo Frybread

Enjoy the new episode of my web cooking series Baking Bread plus: Ep #2: Navajo Frybread now on Vimeo and You Tube.

Frybread or Fry Bread  is a flat dough fried in oil, shortening, or lard, created by the Navajo tribe in 1864 using flour, sugar, salt and lard given to them by the United States government when they were forced to make the 300 mile journey (known as the “Long Walk”) and relocate from Arizona to Bosque Redondo, New Mexico.

Navajo Frybread is usually served as is or with butter, jam or honey. Can be also used to make Indian tacos.

Enjoy!

Olive Oil Tenerina Cake

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If you ask to my beloved Nonna Fernanda (born and raised in beautiful Milan-Italy 89 years ago) for one of her amazing recipes, she will call all the ingredients by their names except for one that she will call by the brand name : Olio Bertolli (Bertolli Olive Oil), because she strongly believes that the key ingredient of her delicious authentic Northern Italian cuisine is the Bertolli Oil. Therefore I’m very happy to enter the Taste of Tradition Recipe Contest with one of my favorite authentic Italian recipe to celebrate the 150 anniversary of this brand and as a personal tribute to my amazingly talented grandmother Nonna Fernanda.

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Tenerina cake, is a traditional chocolatey cake from the beautiful city of Ferrara (Emilia Romagna region), where I used to spend my summer vacation when I was a little girl. This time I substitute the butter with Bertolli Extra Light Olive Oil and it turned out perfectly moist, not too sweet and delicious as always.

Fingers crossed!!!

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Photo by Ale Gambini -BreadLoveAndDReams.com

Servings : 8

Difficulty : easy

Prep Time : 20 min.

Cook Time : 30 min.

INGREDIENTS

7 ounces dark chocolate

4 fluid ounces Bertolli Extra Light Olive Oil

2 eggs, separated

1 pinch of salt

3 ounces caster sugar

2 tablespoons all-purpose flour

4 tablespoons whole milk

powdered sugar, to sprinkle (optional)

DIRECTIONS

Preheat oven at 325 F degrees.

Grease a 9 inch cake pan with baking spray, than cover bottom and sides of the cake with parchment paper and grease also the parchment paper with baking spray. Set aside.

Melt completely the dark chocolate at bain-marie or in a microwave. Allow to cool slightly.

Pour the olive oil into the melted chocolate and stir with a wooden spoon until well incorporated.

With a hand or stand mixer, beat the sugar and the egg yolks until yellow and foamy.

Add the chocolate mixture, the flour and the milk. Continue to beat until creamy and smooth.

Whip the egg whites with a pinch of salt until stiff.

Fold gently the whipped egg whites into the cake batter.

Place the cake batter into the cake pan and bake for 25/30 minutes or until a wooden toothpick comes out clean.

Allow to cool in its pan.

Unmold carefully the cake on a serving plate and sprinkle with powdered sugar before serving.