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Category Archives: Cookbook “A Queen In The Kitchen”

Primavera! Cooking Class at IIC Los Angeles

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).

Thanks to Lingua Viva, Istituto Italiano Di Cultura Los Angeles, Riso Acquerello, Di Stefano Cheese, Bertozzi America for supporting #aqueeninthekitchen and the #authenticitalianfood.
IMG_2365.jpgAll photos courtesy of Maurizio “OttO” De Togni
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And The Winner Is….

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 !!!

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Worldwide Giveaway!

Calling all the Italian Food lovers around the globe!!!

A Queen In The Kitchen Kindle Edition is finally live on Amazon.

Available on:

buy4

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.

TO ENTER

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!!!

 Good luck!!!

#aqueeninthekitchen #kindle #cookbook

Primavera! Cooking Class

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).

Saturday, March 18, 2017
10:30 AM – 1 PM
Italian Cultural Institute
1023 Hilgard Avenue – LA 90024
Space is limited! RSVP required
please call 310-824-7408 or email to classes.iicla@esteri.it to register 

 

Eat well, be happy!

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A Queen In The Kitchen Kindle Edition Live On Amazon + Giveaway

Hooray!!! A Queen In The Kitchen Kindle Edition is finally live on Amazon.

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Title: A Queen In The Kitchen

Authored by Ale Gambini

Photos by Maurizio OTTO De Togni

L.A.-based Italian food writer Ale Gambini presents traditional Milanese and Northern Italian dishes, handed down from her beloved Nonna Fernanda. Nearly a century of authentic Italian recipes, accurately explained step-by-step, prepared using only the freshest, finest and healthiest ingredients that are native to the region of Lombardy and Northern Italy in general. This book includes the staples of the Milanese cuisine such as Milanese risotto, veal ossobuco and Panettone (Christmas sweet bread).

Available on:

buy4

Giveaway

Today is a very special day to me as a mom and woman, so 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.

TO ENTER

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!!!

 Good luck!!!

#aqueeninthekitchen #kindle #internationalwomensday

A Queen In the Kitchen Kindle Edition

Save the date!!! On March 8th 2017A Queen In The Kitchen Kindle edition will be available worldwide. Pre-order your copy of  A Queen In The Kitchen Kindle edition now on Amazon.

ale_libro_cover

KINDLE EDITION 
March 8th 2017

Title: A Queen In The Kitchen

Authored by Ale Gambini

Photos by Maurizio OTTO De Togni

L.A.-based Italian food writer Ale Gambini presents traditional Milanese and Northern Italian dishes, handed down from her beloved Nonna Fernanda. Nearly a century of authentic Italian recipes, accurately explained step-by-step, prepared using only the freshest, finest and healthiest ingredients that are native to the region of Lombardy and Northern Italy in general. This book includes the staples of the Milanese cuisine such as Milanese risotto, veal ossobuco and Panettone (Christmas sweet bread).

Available on:

buy4

Chiacchiere (Italian Carnival Fried Dough)

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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.

Buon Carnevale!!!

…another recipe homemade, simple and delicious included in my cookbook “A Queen In the Kitchen“.

ale_libro_cover

Available on:

buy4

Amazon.com (US)CA, Amazon Europe: (ITFRESDE) and UK.

Recipe & Photo by Ale Gambini & Angelica- BreadLoveAndDreams.com

 

Difficulty : easy

Prep Time : 30 min. + 30 min. to rest

Cook Time : 2 min.

 

INGREDIENTS

2 cups all-purpose flour

2 tablespoons unsalted butter, softened

3 tablespoons granulated sugar

2 eggs

1 pinch of salt

1 shot of Grappa

vegetable oil for frying

powdered sugar, to dust

 

DIRECTIONS

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.