Today is Pi Day, the annual celebration commemorating the mathematical constant π (pi).
Let’s celebrate with delicious Italian sweet or savory pies, because baking is a lot like mathematics!
Pies by Ale Gambini 😉
BREAD is for food, LOVE is for Nonna Fernanda, DREAMS is for creativity with food. Copyright© 2017 Ale Gambini. All rights reserved.
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.
“Cooking is love made visible.” ~ Anonymous
Hazelnut Crème Brûlée is my way to celebrate the “sweetest” day of the year. Crème Brûlée is a French dessert consisting of a rich custard base, topped with a layer of caramelized sugar. I flavored this scrumptious dessert with hazelnut spread and garnished with organic fresh berries.
Happy Valentine’s Day!!!
Photo by Ale Gambini – BreadLoveAndDreams
Servings : 6
Difficulty : easy
Prep Time : 15 min.+ 2 hours rest
Cook Time : 45 min.
5 egg yolks
1/3 cup granulated sugar
1 tsp vanilla extract
1 pint heavy whipping cream, room temperature
6 tbsp hazelnut spread
granulated sugar, to sprinkle
Preheat oven at 250 F degrees.
With a hand or stand mixer, beat egg yolks and sugar until white and frothy.
Stir in the vanilla extract.
Gradually add the heavy whipping cream and whisk until smooth.
Spread evenly a tablespoon of hazelnut spread on the bottom of each ramekin.
Pour the cream mixture into the prepared ramekins, filling them almost to the top.
Bake for about 45 minutes or until set but still trembling in the center.
Allow to cool at room temperature.
Let rest in the fridge for at least 2 hours.
Sprinkle each custard with a thin layer of granulated sugar and caramelize with a kitchen torch until a crispy top forms. (If you don’t have the torch, place the ramekins under the broiler for a couple of minutes)
Serve immediately accompanied with fresh berries.