Sbriciolata alla Nutella (Nutella Crumb Cake)

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To all the Nutella lovers, here is so far the best Nutella cake I’ve ever baked. Sbriciolata (literally crumbled) is a type of cake that holds a smooth filling (in this case Nutella) between two layers of crunchy shortcrust crumbs. The preparation of the dough is the same as for the Sbrisolona cake, the typical Lombard tart originated in the city of Mantua, crumbly in texture and rich in flavor.

Try the Sbriciolata also filled with :

  • ricotta and chocolate chips
  • pastry cream
  • apple
  • pumpkin
  • lemon curd

Buon Appetito!

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#nutella #breadloveanddreams #aqueeninthekitchen

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Photo by Ale Gambini – BreadLoveAndDreams

Servings : 6 to 8

Difficulty : easy

Prep Time : 20 min.

Cook Time : 35 min.

 

INGREDIENTS

2.5 cups flour type 00

1 pinch salt

8 gr vanilla baking powder (Bertolini or Paneangeli)

8 tbsp unsalted butter, cold

4.5 oz granulated sugar

1 egg, slightly beaten

1 small jar (13 oz) Nutella

powdered sugar, to dust

 

DIRECTIONS

Preheat oven at 350 F degree.

In a medium bowl, sift flour, salt and vanilla baking powder.

Add sugar and diced cold butter, work with your fingertips until a sandy mixture forms.

Add the egg and work briefly until the mixture tuns into big crumbs.

Line a 9 inch cake pan with parchment paper.

Place half of the crumb mixture into the cake pan.

Soften the Nutella for 30 seconds in the microwave then spread over the mixture.

Cover the Nutella with the remaining half crumb mixture.

Bake for 35 minutes.

Allow to cool completely in its pan.

Serve lightly dusted with powdered sugar.

 

Potato And Zucchini Lasagna

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Let’s prepare a delicious, healthy lasagna made with zucchine (Italian zucchini) and potatoes. This lasagna is a lighter and yummy alternative to the traditional meat lasagna, perfectly suitable for vegetarians and people with tomato intolerance. For this dish I used only fresh organic produces and the highest quality of dairies. Enjoy every bite.

Buon Appetito!!!

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Photo by Ale Gambini – BradLoveAndDreams.com

Servings : 6

Difficulty : intermediate

Prep Time : 40 min.

Cook Time : 35 min.

INGREDIENTS

1 package (12 oz) fresh lasagna sheets

3 tbsp Extra Virgin Olive Oil

1 garlic clove

2 large zucchini

2 medium potatoes

1 cup water, warm

2 cups whole milk, warm

4 tbsp unsalted butter

4 tbsp flour

1 pinch ground nutmeg

salt and pepper, to taste

1 cup Parmigiano Reggiano, grated

DIRECTIONS

Preheat oven at 350 F degrees.

Wash, dry and cut into thin rounds the zucchini.

Peel, wash, dry and cut into thin rounds the potatoes.

In a large skillet, brown the garlic with Extra Virgin Olive Oil. Remove the garlic and add zucchini and potatoes. Sauté for a couple of minutes, than add 1 cup of warm water, salt and pepper to taste and cook at medium heat until tender.

In the meantime, prepare the béchamel sauce melting the butter in a medium sauce pan over low heat. Remove the butter from heat then add the flour and stir until smooth. Slowly pour in the warm milk, whisking continuously. Return the mixture over medium heat, add nutmeg and cook until just thick. Set aside.

Boil the lasagna sheets on a large skillet of salted boiling water for a couple of minutes, then remove and lay on a kitchen towel to dry.

To assemble the Lasagna, grease the bottom of a rectangular baking dish with a knob of butter then spread over a couple of tablespoons of béchamel sauce. Place the first layer of lasagna sheets than some zucchini and potatoes, spread over some  béchamel sauce and sprinkle with Parmigiano Reggiano.

Repeat (lasagna sheets, béchamel sauce, zucchini and potatoes, Parmigiano Reggiano) for other 3 times or until all the ingredients are gone. (I usually prepare my lasagna with no more than 4 layers).

Cook for 35 minutes.

Allow to cool for 10 minutes before serving.

Welcome Fall 2016!

Welcome Fall!!! In this beautiful time of the year, pumpkin is the main ingredient for many typical Italian dishes : pumpkin ravioli, pumpkin gnocchi, pumpkin risotto. Having myself a sweet tooth, I love to prepare simple and healthy PUMPKIN FRITTERS. This humble vegetable is a great source of  vitamin A, vitamin C and vitamin E,  it is one of the most popular field crops cultivated around the world and its name comes from the greek word pepon (πέπων) : large melon.

Do you crave for pumpkin fritters too? Follow my step-by-step video recipe and if you like it , please share and give us a thumbs up!

Credits:
Ale Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (Music)
Produced by: BreadLoveAndDreams.com

Copyright © 2015. All Rights Reserved.

 

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Photo by Ale Gambini

INGREDIENTS

4 cups unbleached all-purpose flour

1 pinch salt

7 gr active dry yeast

1/4 cup lukewarm water

2 cups pumpkin puree

1 container (5.3 oz) non-fat greek yogurt

1 orange freshly squeezed

1 teaspoon grated lemon peel

1 teaspoon grated orange peel

2 tbsp granulated sugar

1 egg + 1 egg yolk

canola or vegetable oil, for frying

confectioners’ sugar, to dust

DIRECTIONS

In a big bowl combine together flour and salt.

Stir in the yeast previously proofed with 1/4 cup lukewarm water.

Add pumpkin puree, greek yogurt, orange juice, grated lemon peel, grated orange peel, sugar, 1 egg and 1 egg yolk. Mix thoroughly until very smooth.

Cover with a towel and let rest for 2 hours.

In a large skillet, heat the oil. Allow the oil to reach the right temperature for deep-frying.

Dip a metal teaspoon into a glass of cool water than spoon a teaspoon of batter and drop it into the frying pan.

Fry until puff and golden.

Drain the fritters with a slotted spoon and place them on a serving plate lined with paper towel.

Serve hot, sprinkled with confectioners’ sugar.

 

Apple Chocolate Cake

Apple Chocolate Cake

I’m welcoming the Fall season a couple of days in advance with a delicious APPLE CHOCOLATE CAKE. This simple cake reminds me of the flavors and scents of the Italian Autunno (Fall), the beautiful time of the year when the colors of the nature are breathtaking. Fall in Italy marks the time to harvest and celebrate food : from chestnuts to mushrooms,  from pumpkins to apples. That’s the season for grapes harvesting and wine making too. Every region, town and village holds is own SAGRA (fair) in celebration of these precious Mother Nature’s gifts.

Enjoy the beauty of this season to the fullest!

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heart Castello Conti

Photo by Maurizio “OttO” De Togni  – BreadLoveAndDreams

Yields : 6 to 8 servings

Difficulty : easy

Prep Time : 20 min.

Cook Time : 35 min.

 

INGREDIENTS

1.5 cups flour type 00
1 (1/2 oz or 16 gr) sachet vanilla baking powder
4 apples
1 cup granulated sugar
10 tbsp unsalted butter, softened
3 whole eggs
one pinch of ground cinnamon
1 container (6 oz) plain yogurt
3.5 oz dark chocolate chunks
confectioners’ sugar, for dusting

DIRECTIONS

Preheat oven at 325 F degrees.
Grease a 9-inch cake pan with baking spray or butter and flour.
In a large bowl sift together flour and vanilla baking powder, and set aside.
With a hand or stand mixer cream butter and sugar at medium speed.
Add the eggs (one at the time), cinnamon and yogurt.
Reduce the speed, then slowly add the flour mixture until well incorporated.
Peel, core and cut the apples into small cubes.
Pour half of the cake batter into the pan, then half of the apple cubes and half of the chocolate chunks.
Pour the remaining cake batter, then the remaining apples and chocolate chunks.
Bake for about 35 minutes, or until a wooden skewer comes out clean.
Allow the cake to cool in its pan on a cooling rack.
Serve sprinkled with confectioner’ sugar.

Say No To GMOs

“God (Nature, in my view) makes all things good; man meddles with them and they become evil. He fores one soil to yield the products of another, one tree to bear another’s fruit. He confuses and confounds time, place, and natural conditions. He mutilates his dog, his horse, and his slave. He destroys and defaces all things; he loves all that is deformed and monstrous; he will have nothing as nature made it, not even himself, who must learn his paces like a saddle-horse, and be shaped to his master’s taste like the trees in his garden.”

Jean-Jacques Rousseau

What is GMO?

A GMO, or genetically modified organism, is a plant, animal, microorganism or other organism whose genetic makeup has been modified using recombinant DNA methods (also called gene splicing), gene modification or transgenic technology. This relatively new science creates unstable combinations of plant, animal, bacterial and viral genes that do not occur in nature or through traditional crossbreeding methods. (Source : Non-GMO Project).

How to avoid to buy GMOs products

USDA Organic Logo

  • Buy organic food, organic means Non-GMO.

 

Non-GMO Logo

  • Look for the verified Non-GMO seal on the products.

 

  • Remember the most common GMO crops : canola, corn, cotton, papaya, soybean, sugar beet, zucchini/yellow summer squash.

 

  • Eat more fruit and veggies. Avoid only corn, papaya, soybean, zucchini and yellow squash unless they are grown organically.

 

  • Go grains, beans, nuts and seeds. Avoid only corn and soybean unless they are grown organically.

 

Before you shop, please check verified Non-GMO project products and retailers

http://livingnongmo.org/find/products

http://livingnongmo.org/find/retailers

…and remember that October is Non-GMO Month!

 

Spaghetti With Asparagus Pesto

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The Italian word PESTO (literally “to trample”) usually refers to the sauce originating in the city of Genoa (Liguria), made with basil, garlic, EVOO , Parmigiano Reggiano PDO, pecorino cheese, pine nuts and coarse salt. Pesto is traditionally prepared in a marble mortar with a wooden pestle and could be prepared with various ingredients such as arugula and walnuts or sun-dried tomatoes or spinach and nuts. This is my version of pesto, made with two of my favorite ingredients : asparagus and pistachio.
Quick and easy to make, this sauce can be tossed over any kind of pasta.
Remember to cook the pasta “al dente” (cooked but still firm) and enjoy.
Buon Appetito!
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Photo by Ale Gambini – BreadLoveAndDreams
Yields: 4 servings
Difficulty : easy
Prep: 20 min.
Cook: 15 min.

Ingredients

12 ounces spaghetti

1 bunch fresh asparagus, washed and trimmed

1/4 cup raw pistachios

1 garlic clove

1/3 cup Parmigiano Reggiano, freshly grated

Extra Virgin Olive Oil, as much as needed

salt and pepper, to taste

Directions

Boil the asparagus in a large skillet of salted water until tender, then drain with a slotted spoon and reserve some cooking water.

Cut the asparagus in small pieces, add the garlic clove, pistachios, parmesan cheese, olive oil, salt and pepper, cooking water and blend with a hand or stand blender until very creamy and smooth.

Boil the spaghetti in a large pot of salted water until “al dente”.

Drain and toss the spaghetti with asparagus pesto.

Serve garnished with crushed pistachios and sprinkled with Parmigiano Reggiano cheese.

A Queen In The Kitchen Book launch Aperitivo Party

On August 18, 2016, I had the honor and pleasure to celebrate the release of A Queen In The Kitchen : Nonna Fernanda’s Authentic Northern Italian Cuisine With a Twist of Me. All the guests gathered in a stunning Los Angeles villa for an authentic Italian Aperitivo, Red Carpet, northern Italian dishes, book signing and a toast to the author, Bread Love And Dreams crew and friends that made this book possible.

A HUGE thanks to Maurizio “OttO” De Togni, Mirko “Mirakle” Urania, Loly Perlmutter, Eviali, Bertozzi America, Giuseppe Patane’ and to my muse Nonna Fernanda!

***** Amazon:
https://www.amazon.com/Queen-Kitchen-Fernandas…/…/0692669094

***** Barnes & Nobles:
http://www.barnesandnoble.com/w/a-queen-in-the-k…/1124049966

Authentic Italian food personally prepared by Ale Gambini, Parmigiano Reggiano Bertozzi  and the best selection of Italian wines for all the guests.

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The one and only Chef Gino Campagna, walking the Red Carpet with Ale Gambini.

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Rai journalist Valentina Martelli and executive producer Maurizio “OttO” De Togni walking the Red Carpet.

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The party  soundtrack has been performed by the talented Eviali, downtempo music infused with mediterranean roots.

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Red Carpet for the magic trio : director Mirko “Mirakle” Urania, executive producer Maurizio “OttO” De Togni and the Queen in the Kitchen Ale Gambini.

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Book signing for all the guests.

Speech and toast by the executive producer Maurizio “OttO” De Togni.

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Thanks, grazie, gracias, merci, danke, arigato….to each and everyone!

Photo by Scott Myers