month : 03/2018 3 results

Easter Eggs filled with Chocolate Ganache

Easter eggs filled with chocolate ganache are delicious and sure a different dessert for Easter dinner. The recipe is very simple: just get lots of dark chocolate, Easter eggs, butter and whipping cream. Ganache Cream is a dense and velvety cream made of dark chocolate, used in pastry to decorate and fill so many types of sweets such as cakes, cupcakes, tarts, tartlets, mignon. With it you can make puddings, fill bignè, make little chocolates or Profitteroles, finally make decorations on ...

Roman Style Artichokes | Carciofi alla Romana

Roman style artichokes is a traditional Roman dish. More precisely it's a tasty side dish, usually served with meats, especially lamb. In many Italian restaurants Roman style artichokes are even served as an appetizer. The variety of artichokes needed for this recipe are roman artichokes or mammole, that stands out from the others for its rounder shape and non-thorny leaves. These are called globe artichokes in English. Then there is the mint (or better still mentuccia, a type of wild mint ...

Tomato Passata Recipe | How to Make Italian Tomato passata

Traditionally in Italy passata is made right at the end of summer, when there’s a glut of ripe, juicy tomatoes. But fortunately red ripe tomatoes can be found throughout the year. It is enough to know how to choose the right quality. Today we'll try to show you a way to enjoy the taste of ripe tomatoes in every season and we'll do it making the classic tomato passata. Tomato passata is one of the most useful basic recipe in Italian cuisine. It is cooked tomato, without seeds or ...