Tag: Soft

Soft Neapolitan Casatiello: the recipe – Italian cuisine reinvented by Gordon Ramsay

Soft Neapolitan Casatiello: the recipe



The casatiello it is a typical dish of the Neapolitan tradition and is usually prepared for Easter lunch or for an Easter Monday picnic. It’s a delicious savory pie full of ingredients and requires a few hours of preparation, so start early!

It can be said that in a certain sense it is the traditional Neapolitan Easter meal, a bit like the turkey is for Thanksgiving in the USA, but with a more curious name: it derives from “cacio”, cheese, the main element of the casatiello .

The recipe includes a fundamental leavening phase: it must rest four hours! We recommend using brewer’s yeast to shorten the time, but you can also use sourdough starterwhich could actually offer a softer consistency, but in a decidedly longer time.

Then be generous with the filling! Mortadellabacon, ham, pecorino cheese…plenty! This is the real secret for a rich and generous Casatiello as per tradition. Also remember to wash the eggs well before adding them to the dough.

This savory donut, as its shape suggests, recalls the crown of Jesus… for this reason it is eaten during the Easter period, to remember and celebrate the Christian holiday that we all celebrate.



Soft Genoese focaccia | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

Soft Genoese focaccia |  Yummy Recipes



The delicious Genovese bun it is one of the symbols of street food in the Ligurian capital. It is prepared at the end of a rather laborious but not complex process and is truly delicious. It can be accompanied with some ingredients, as in the case of focaccia with stracchinobut it’s delicious just like that too.

How to make Genoese focaccia

There Genovese bun it is made by kneading the flour with salt and sugar, subsequently adding yeast and flour, leaving it to rise and cooking in the oven. The result is a soft and delicious focaccia, a real pleasure for the palate and the sense of smell, given that it is also very fragrant. Here are the recipe steps Genovese bun.



Pancakes without yeast: the recipe to make them soft – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


It is possible to prepare gods pancakes without yeast perfectly tall and soft? If you want to have pancakes for breakfast, but you have run out of baking powder, you can follow two paths: replace the baking powder with bicarbonate or use the egg intelligently. Let’s get into the details right away!

Yeast-free pancakes

The secret to preparing excellent yeast-free pancakes are egg whites, which will help you obtain a very soft consistency. The trick is to whip the egg whites until stiff: to do it correctly, you must first use the eggs room temperature and then perfectly separate the egg white from the yolk, which would prevent it from whipping properly.

Ingredients350 ml milk 300 g flour 3 eggs 1 tablespoon sugar

MethodTo prepare pancakes without yeast, start by sifting the flour into a bowl, to which you can then add a spoonful of sugar.

Separate the egg whites from the yolks, making sure that no trace of yolk remains. Start whipping the egg whites at a lower speed, gradually increasing the speed until you obtain a frothy and very firm consistency.

Mix the egg yolks with the milk using a hand whisk and add the mixture to the dry ingredients, mixing them evenly, avoiding creating lumps. Add the whipped egg whites to the mixture, a little at a time, mixing delicately with a spatula, from bottom to top, being careful not to let them fall apart. You should obtain a smooth and consistent dough.

Grease a non-stick pan with a knob of butter and heat it. Pour a ladle of batter and cook on medium heat for 40-50 seconds. When small bubbles appear on the surface, it will be time to flip the pancakes and cook them for about 20 seconds on the other side. All you have to do is choose how to serve them: maple syrup or spreads?

Pancakes: how to replace yeast

To prepare pancakes without yeast using instead bicarbonate, it is not enough to simply replace the two ingredients. Alone bicarbonate does not have a leavening power, but must be combined with an acidic ingredient. By using lemon juice you will be able to trigger the leavening process. To replace a classic 16 gram sachet of baking powder, you will have to use 6 grams of bicarbonate, which will be mixed with the flour, and 35 ml of lemon juice, which will be added to the liquid part instead.

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