Antonella Cooking Classes
Well I can say I’m not a fan of Valentine’s day, but any occasion is good for baking! I love the idea of these little tarts, mostly of desserts and tarts are pretty better if they are made in smaller individual portions. I used the classic sablèe dough, is richer in butter and sugar then
… Read More
Flour, eggs, butter, sugar. Few ingredients perform an authentic magic: the pasta frolla, italian short pastry. Fragrant tarts spreaded with jams, buttery cookies, crunchy shells filled with parfumed cream and fresh fruits… the pastry dough is the quintessential of the Italian cooking. The dough is quick and easy to make, but the ingredients can be
… Read More
I know, this is not politically correct. Monday is for detox and “clean” food and here… you find chocolate! So I can understand if you prefer save the recipe for the next weekend dinner with friends, but please, give it a try. This spoonful dessert is for chocolate lovers: the bitter and strong taste of
… Read More
More than 10 years ago I discovered this cake on my favorite italian food magazine “sale e pepe”. Absolutely easy to make, nutty and rich in chocolate, this cake became a family classic, loved and requested by Aurora for each her birthday! The original recipe is without baking powder, but in my version I prefer
… Read More
It’s monday morning, kids came back school after the festive holidays, so we can say that in Italy the New Year begins now. Christmas Holiday are over, our tree and all the Christmas decorations are stored and this day is little bit sad, especially for my little girl, the weather it’s so cold outside and
… Read More
The pumpkin you can see on the picture is the “zucca mantovana”. Among the several kinds of pumpkin that grow in Italy, the Mantovana is my favorite one. The outside skin is green and hard, the orange pulp is firm , sweet and is suitable for many dishes. The soups are creamy even without using
… Read More
Gluttony is one of the seven deadly sins, so it’s at least surprising to discover that mostly of the traditional Sicilian desserts saw the light inside the Convents. It seems that the Nuns alternated hours of meditation and prayers with an extraordinary activity inside spartan kitchens, grinding kilos of Sicilian almonds, boiling hot sugar syrup
… Read More