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‘Pudding’ Category

  1. Risolatte, I love you

    May 27, 2012 by Giulietta

    Did you honestly think I would disappear on you?! Ta-daaaa, here I am, again! You won't get rid of me so easily, my dears! I know that I'm less and less present, but life there are highs and lows with everything, and right now I don't really stay much in front of the PC, so the blog suffers a little, but as you can see, I always come back.

    And this time the word "return" takes on new meaning … yeah, 'cause in the meantime I have been in Belgium for a few days, a trip I took all by myself. I won't lie to you, it was a bit strange being so alone, and my trip was marked by the absence, but it's been quite a journey. And, being alone, I kept up with an exhausting pace: in 4 days I visited four cities (Brussels, Antwerp, Bruges and Gent), I never took public transportation (except for the train to travel from one city to another one), I often ate street food (above all frites or waffles) and I tried to see as many things as possible, walking, walking, walking and photographing.

    I can't complain about this trip and this experience has been positive, but I admit that this time the coming back had a special flavour, much better than the bittersweet one that usually every coming back from a journey has.

    And, talking about sweet, but not cloying, flavours, just like I love them, here it is the recipe for risolatte (rice milk), a dessert that I love beyond all reasonable doubt: fresh, light, delicate, customisable, full-bodied and easy to make.. What could I say more? Enough words: eat it, at least with your eyes or, preferably, with your mouth.

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    Category Dessert and Sweets, Holidays, Pudding | Tags: ,,,,,,, | 28 Comments

  2. In red and white: panna cotta with strawberries coulis

    June 29, 2011 by Giulietta

    I don't know what you think, but for me the combination between white and red colors means summer. First of all for clothes, 'cause in summer white is THE color and its combination with red is simply divine (I have an unbridled love for sailor t-shirts in red and white, but maybe that's just my mental disturbance) but also for food.

    If you think about it for a moment you'll realize that I am not ranting (not too much, at least): think about caprese salad (tomatoes and mozzarella is the red and white combination par excellence), think about the whitish cold pasta that goes well with the juicy summery cherry tomatoes (and other things necessary to make a pasta salad), think about the multitude of red summery fruits … and, to honor this latter category, I decided to combine strawberries and something white and succulent. So, since I'm a true Piedmontese (yes, we invented it, let this be known), I immediately thought of panna cotta. Should I comment on the result, or my pictures (now under the label in loving memory, since the panna cotta is gone) speak for themselves?

    It's a fresh and summery dessert, that's for sure, and you can combine it with any fruit you want, and like this it will be lighter than the traditional caramel panna cotta (or chocolate panna cotta): you could use strawberries, raspberries, apricots, blueberries, peaches … in short, whatever you like, and the result will be unbeatable.

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    Category Dessert and Sweets, Fresh fruit, Piedmont, Pudding, Regional Italian cooking | Tags: ,,,,,, | 21 Comments

  3. Either Italy or Spain, as long as we can eat

    April 13, 2011 by Giulietta

    To paraphrase the well-known Italian motto "Either France or Spain, as long as we can eat", today I present to you the happy marriage of a Spanish recipe with an Italian one.

    The two recipes do not come together, but I just tried the combination and the result was quite convincing, so I present it to you! Of course you are perfectly free to prepare and eat these desserts (yes, today we talk about desserts, two of them!) separately, but at least you'll know that eating them together it's not going to hurt you … Indeed, quite the opposite!

    In addition, these two desserts are very easy to prepare (these recipes could be useful on many occasions) and, more interesting, they are perfectly complementary, since one uses only egg whites and the other uses only egg yolks… then, as for the pork, we don't throw anything away (I already showed you here that you shouldn't throw anything away, even egg whites)!

    I have at least intrigued you a little?! So come and find out what sweets I'm talking about!

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    Category Cookies, Dessert and Sweets, Egg whites only, Egg yolks only, Pudding, Spanish cuisine | Tags: ,,,,,, | 14 Comments

  4. Chapeau, monsieur Bonet!

    March 1, 2011 by Giulietta

    Courtesy of Siamo Donne

    Here I am, struggling with my first recipe typically, all-Piedmontese: I'm talking about a great traditional dessert, maybe THE Piedmontese dessert par excellence, the Bonet (you may not know that, but it reads bunet). The Bonet that I know of is from the Langhe, but this dessert has spread throughout the Piedmont, so there are several variations, some involving coffee, others replacing rum with Marsala wine.
    As with all traditional desserts, this one brings stories: in fact, why the Bonet was called Bonet?

    The "Bonet" in Piedmontese dialect is a flat hat, and there are two reasons why this word has been chosen to indicate this dessert. The first explanation is related to the shape (truncaded cone) of the mold in which the bonet is cooked, shape that could remind a flat hat. Instead, the second one is a more pragmatic explanation, related to the role played by the Bonet in the meal, because it is served at the end of the meal.

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    Category Chocolate, Dessert and Sweets, Piedmont, Pudding, Regional Italian cooking | Tags: ,,,, | 1 Comment