Shortcrust pastry: the recipe (and a bonus :))
After the super nerdy post of Thuesday, I found appropriate to conclude the week with a feeling-good recipe. So, I prepared some shortcrust pastry to make one of my favorite comfort food: occhi di bue (literally translated as beef's eyes). Before freaking out, you should know occhi di bue are typical Italian pastries, made of shortcrust pastry and jam. One pastry is made with two discs of pastry (one of them has a hole in the center, resembling an eye) filled with jam. A simple recipe that requires excellent ingredients (e.g. a good shortcrust pastry) for a great outcome.
Read MorePanna cotta: the recipe
After the complex recipe of Panettone, I thought I own you a much simpler recipe, still very indulgent though: panna cotta. This Italian dessert is one of the best use I know of gelatin ;)
Read MorePanettone: the recipe
Panettone is a traditional Italian Christmas cake and, doubtlessly, the most challenging baking product to make. Despite the difficulty, I strongly recommend to make one by yourself. Please, try: accomplishing this recipe will just make you feel as the Jedi of baking :)
Read MoreSacher (a kind of): the recipe
I usually smile when I find in the web: “Sacher, the original recipe”...you wish! ;) Sacher Torte was invented in 1832 by the Austrian pastry chef Franz Sacher and, since then, his recipe has been scrupulously saved in Hotel Sacher’s pastry studio. I am afraid we will have to take a little trip to Vienna to try the original…honestly, I would sacrifice myself with pleasure :)
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