The Spring has sprung and that’s what happened during my cooking class PRIMAVERA! I prepared with my class a delicious menu inspired by the Spring seasonal produce and the excellent quality of authentic Italian products (Riso Acquerello and Di Stefano Cheese).
Category Archives: Cookbook “A Queen In The Kitchen”
Congratulations to Frank Fariello, the lucky winner of a signed copy of my cookbook A Queen In The Kitchen.
Thank you all for entering the giveaway !!!
Calling all the Italian Food lovers around the globe!!!
A Queen In The Kitchen Kindle Edition is finally live on Amazon.
I’ll be giving away a signed paperback copy of my cookbook to one of the purchasers of A Queen In The Kitchen Kindle Edition.
Fill the form below and let me know that you have just got your copy of A Queen In The Kitchen Kindle Edition.
End date: March 16th, 2017.
The winner will be selected randomly and notified via email.
You must be 21 years old to qualify for this prize.
The giveaway is open worldwide!!!
#aqueeninthekitchen #kindle #cookbook
Let’s celebrate the Spring with my upcoming cooking class at the Istituto Italiano di Cultura Los Angeles .
Join me for a fun, healthy and delicious cooking class with organic Spring produce and the finest Italian products (Parmigiano Reggiano Bertozzi, Riso Acquerello, Di Stefano Cheese).
Eat well, be happy!
Today in Italy is celebrated Fat Thursday, the traditional Catholic feast marking the last Thursday before Lent and Carnevale. Carnevale is the most colorful and playful period of the year, when everyone wears a costume or a mask, and celebrates in the streets with festive parades, allegoric floats, coriandoli (paper confetti), stelle filanti (paper streamers) and delicious sweet treats such as Chiacchiere. Chiacchiere are sweet crisp pastries, deep-fried, sprinkled with powdered sugar and are known by different names depending on the regions in which they are prepared :
Lombardy : chiacchiere
Bologna : sfrappole
Tuscany : cenci
Rome : frappe
Tentino Alto Adige & Friuli Venezia Giulia : crostoli
Liguria & Piedmont : bugie
Sardinia : meraviglias
No matter how we call them, Chiacchiere are simply delicious.
…another recipe homemade, simple and delicious included in my cookbook “A Queen In the Kitchen“.
Recipe & Photo by Ale Gambini & Angelica- BreadLoveAndDreams.com
Difficulty : easy
Prep Time : 30 min. + 30 min. to rest
Cook Time : 2 min.
2 cups all-purpose flour
2 tablespoons unsalted butter, softened
3 tablespoons granulated sugar
1 pinch of salt
1 shot of Grappa
vegetable oil for frying
powdered sugar, to dust
In a large bowl place the flour, make a well then add sugar, butter, eggs, salt and Grappa.
Kneed by hand until the dough becomes soft and pliable. (You can also knead with a stand mixer fitted with the dough hook).
Cover with plastic paper an allow to rest for 30 minutes in a cool place.
Divide the dough in 4 equal parts.
With a rolling pin or pasta machine, roll out the dough 1/8 inch thick.
Cut the dough with a pastry wheel or serrated knife into rectangles 2×4 inch , make 1 or 2 incisions in the middle of each rectangle.
In a large skillet, heat the oil until hot then fry the chiacchiere in small batches until both sides are golden brown.
Drain with a slotted spoon and place the chiacchiere over a serving plate covered with paper towel.
Dust with abundant powdered sugar while warm.