Cooking Italian: May 2023

Wednesday, May 31, 2023

Food in Rome Pasta Recipes

ROME, ITALY

ROMAN PASTA - Recipes

EXPLORING The FOOD of ROME

And CARBONARA Recipe

PASTA RECIPES of ROME

CARBONARA - AMATRICIANA

alla GRECIA & CACIO PEPE

AMAZON.com

"BETTER Than STANLEY TUCCI PASTA" !!!

BESTSELLING ITALIAN COOKBOOKS

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Recipe Pasta Zozzona Rigatoni Rome

RIGATONI PASTA ZOZZONA

PASTA alla ZOZZONA

RIGATONI alla ZOZZONA

RECIPE

FAMOUS ROMAN PASTA DISHES

FAMOUS PASTAS of ROME

RECIPES

CARBONARA - AMATRICIANA

GRECIA & CACIO PEPE

MEMORIES of ITALIAN FOOD

STORIES & RECIPES

by DANIEL BELLINO "Z"

AMAZON.com

BESTSELLING ITALIAN COOKBOOKS

AMAZON.com

Monday, May 29, 2023

Azzurri Italian National Team Tee Shirt Italia Italy

"CALCIO" !!!

ITALIA !!!

ITALIAN NATIONAL TEAM

SOCCCER SHIRT

EURO CUP - WORLD CUP SOCCER

Tee SHIRT

GOING to ITALY ???

AIRLINE FLIGHTS

And HOTELS WORLDWIDE

FLY with EXPEDIA !!!

EXPEDIA.com

Italian Cooking Class - Amalfi Coast Italy

RAVELLO

The AMALFI COAST

COOKING with MAMMA AGATA

COOKING CLASS in RAVELLO

GRANDMA BELLINO'S COOKBOOK

RECIPES

On AMAZON.com

The AMALFI COAST

ALL ABOUT TOMATO SAUCE

MAMMA AGATA 'S

MEATBALL RECIPE

POSITANO

The AMALFI COAST COOKBOOK

NAPLES POSITANO RAVELLO MINORI

REGIONAL RECIPES

AMAZON.com

MAMMA AGATA'S FAMOUS LEMON CAKE

RECIPE :

Ingredients :

SEE MORE

1 & 1/3 Cups Sugar
2 Sticks Butter (1/2 Pound) Plus An Additional 1.5 Tablespoon To Grease The Pan
4 Large Eggs
Grated Zest of 2 Large Lemons, or 4 If Small
Pinch of Sea Salt
1 & 1/3 Cups All-Purpose Flour
4 Teaspoons Baking Powder
1/2 Cup Whole Milk
1/4 Cup Finely Chopped Hazelnuts

LEMONADE MIXTURE FOR TOP:

1 & 1/3 Cups Water
Juice of 3 Lemons

8 Tablespoons Sugar

INSTRUCTIONS

Preheat oven to 160 degrees Celsius or 320 degrees fahrenheit.
Whip the butter in a mixing bowl on high speed for at least two minutes.
Add the sugar and continue to whip until a soft cream forms.
Add the following to the mixing bowl, one at a time, and blend after each; eggs (one at a time), salt, grated lemon zest.
Alternate adding and blending the flour, baking powder, hazelnuts and milk into the mixing bowl.
Continue to mix the ingredients on medium speed until the texture of the batter has a light and airy consistency (similar to mousse).
(Note: Do not beat the batter for too long after adding the baking powder.)
Coat the surface of the fluted pan with butter before dusting it with flour, then shake off any excess flour before adding the cake batter to the pan.
Pour the batter into your greased and floured pan.
Bake the cake in the pre-heated oven for 45 minutes. While the cake is baking prepare your lemonade mixture by first squeezing the lemons into a pitcher or other container from which you can easily pour the mixture later.
Add the sugar to the lemon juice, and mix until the sugar is fully dissolved in the lemon juice.
Add the water and mix well.
Once the cake has finished baking, let it sit for two hours outside the oven to bring it to room temperature.
Slowly pour a little bit of the lemonade mixture all over the cake in the pan every 10 minutes (three times total) for 39 minutes to allow the cake to absorb the lemonade mixture very slowly.
After the first 30 minutes, tip the cake onto a serving platter and add the remaining lemonade to the top of the cake, distributing it evenly all over the cake.