Identità Golose Milano 2014

by Monique Raes A tasty intelligence is the theme of The every year more relevant event Identità Golose Milano. Pino Cuttaia‘s “Cuttlefish” egg is the recipe choosen to represent 2014 edition Check the complete program

#Recipe – Chocolate Hazelnut Cake

See on Scoop.it – Marcello’s Kitchen Ingredients FOR THE CAKE: 2 cups All-purpose Flour ½ cups Unsweetend Cocoa Powder 1-½ teaspoon Baking Soda ½ teaspoons Salt 1 stick Butter, At Room Temperature 1… Continue reading →

#Recipe – Banana Caramel Cream Dessert

See on Scoop.it – Marcello’s Kitchen Ingredients: Vanilla Pastry Cream (recipe below) Bananas (I used two bananas for 6 small dessert servings) Good quality caramel sauce, or dulce de leche. Fresh whipped cream… Continue reading →

#Recipe – Coconut Rose Semifreddo

See on Scoop.it – Marcello’s Kitchen ROSE COCONUT SEMIFREDDO 1 1/2 cup cold heavy whipping cream (35%) 1/4 cup rose syrup (see above) 1 cup fresh chemical-free rose petals6 egg yolks 1/2 cup… Continue reading →

#Recipe – Bocconotti, small cakes Calabrian (Italian street food)

See on Scoop.it – Marcello’s Kitchen Ingredients – 150 g flour – 70 g of sugar – 50 g lard (in supermarkets or in the absence of butter) – 1 egg + a… Continue reading →

Earl Grey Biscotti with Almonds and Homemade Candied Orange …

See on Scoop.it – Marcello’s Kitchen Grandma was just here for a visit and her favorite hot drink is Earl Grey tea. So we made her some Early Grey Biscotti with Almonds and… Continue reading →

S’mores Cake (Chocolate + Malt + Marshmallow)

See on Scoop.it – Marcello’s Kitchen S’mores Cake Milk Crumbs 3/4 cup milk powder 1/2 cup flour 3 tablespoons sugar 2 tablespoons corn flour 3/4 teaspoon sea salt flakes 80g butter, melted 12… Continue reading →

Chocolate Hazelnut Torte – S’tasty

See on Scoop.it – Marcello’s Kitchen There is something mesmerizing about chocolate ganache. When I made it the other day, I fell into a kind of trance. Dark chocolate and warm cream slowly… Continue reading →

Persimmon Tarte Tatin, Crème Fraîche – Tatin di cachi

Via – Marcello’s Kitchen Persimmon is a most understood fruit. Those who “hate” persimmon probably do so as a result of a confusion between fuyu and hachiya varieties. If you attempted to eat an… Continue reading →

Wild Salmon Cakes with Kaffir Lime and Ginger – Polpette di salmone

I love the fresh taste of the kaffir lime in these salmon cakes, and wish I had used an extra leaf. I also think it could definitely have used that wasabi kick.  The… Continue reading →