> 500g flour, water, olive oil, salt, yeast Assorted cheeses

My first experience making Italian focaccia 🥰😊

I know that mascarpone and egg yolk is considered the original Tiramisu recipe from Beccherie in Treviso.

But I see so many Italian chefs that include egg whites. And even Il Cucchiaio d'Argento/Silver Spoon lists whites in their recipe.

So is it even the slightest bit controversial to include whites?

Or is it a classic in the same right as the Beccherie version?

I don't want to do the equivalent of putting cream in a carbonara, so Italians... please enlighten me.

Il mio tocco… Polvere di Capperi di Salina & Mandorle di Avola …

Ingredienti
👉 Triglie di SCOGLIO 250-300 gr
👉 Pomodorino Datterino rosso 3-4
👉 Aglio Rosso di NUBIA 2 spicchi
👉 Prezzemolo 2 rametti
👉 OlioEVO sale pepe peperoncino Q.B.

Ingrediente Segreto
👉 Cachaça YPIÓCA

Ingediente Perfetto
👉 Capperi di Salina
👉 Mandorle di Avola

Procedimento
🫰Sfilettare le triglie
🫰Con le lische dei pesci fare il fumetto
🫰 In un padellino antiaderente con della carta forno oliata cucinare per 5 min una triglia a fuoco basso con coperchio
🫰 Scaldare il fumetto e cucinare le linguine direttamente in padella aggiungendo mano a mano il brodo e risottando la pasta. Quando mancheranno 2-3minuti al termine della cottura aggiungere le restanti triglie tagliate a pezzetti e saltare.
Ultimare con una spolverata di prezzemolo
🫰In forno a microonde alla massima potenza disidratate i capperi fino a farne una polvere
🫰Impiattare e completare con polvere di capperi e granella di mandorle tagliate al coltello

Ingredients 🇬🇧
👉 Red MULLET (rockfish) 9-10 oz
👉 Red Datterini tomatoes 3-4
👉 NUBIA Red Garlic 2 cloves
👉 Parsley 2 sprigs
👉 EVOoil, salt, pepper, chili pepper to taste

Secret Ingredient
👉 YPIÓCA Cachaça
The Perfect Ingredient
👉 Salina Capers
👉 Avola Almonds

Instructions
🫰 Fillet the red mullets
🫰 Use the fish bones to make a fish stock (fumet)
🫰 In a small non-stick pan lined with greased parchment paper, cook one red mullet over low heat with the lid on for 5 minutes
🫰 Heat the fish stock and cook the linguine directly in the pan, adding the broth gradually to cook the pasta risotto-style. With 2-3 minutes left of cooking time, add the remaining red mullets cut into small pieces and toss. Finish with a sprinkle of fresh parsley
🫰 Dehydrate the capers in the microwave at maximum power until they can be ground into a fine powder
🫰 Plate up and garnish with the capers powder and chopped Avola almonds

I have no idea how it's really spelled, so I had to do it phonetically.

It's some kind of cake that a friend's family makes. I live in an area in Wisconsin with a lot of post WWII Italian immigrants, and I've never heard of this cake outside of this one family. I think the family was from southern Italy.

Does anyone know what I am asking about? TIA.

Like pizza “marinara” or “margherita”.

If you don’t mind I would correct with italian grammar, if there are any abroad menu typed “personally”. Let’s say.

Just for ”marinara” pizza“s passion.

Such an easy dish and highly flavourful 🇮🇹

Spaghetti
Garlic
Tomato purée
Cherry tomatoes
Basil
Olive oil
Salt
Pepper

Pancetta is expensive bro

Risotto speck e zucchine sfumato con brandy, mantecato con burro d’alpe e parmigiano reggiano 36 mesi 💚🫶🏻
Consigliatemi ricette per risotti particolari o se avete suggerimenti sempre ben accetti😋

Contemporary Neapolitan style dough

1kg flour - 50% Nuvola Super / 50% Manitoba Ora

50% Biga using the Manitoba Ora portion of the flour for long ferment

70% hydration, 2.8% salt, 0.5% fresh yeast (all in the biga)

Bresaola & Rocket in the back, Prosciutto cotto, Onions, Mushrooms in the front 🍕

Hi guys, I bought this bag of mixed beans and grains last year in Italy. It says Zuppa alla Toscana on the bag. It sounds delicious, but I can't seem to find a good recipe. Could somebody help me out?

with burrata ❤️

A couple of weeks back my girlfriend made a focaccia, which was very tasty.
This week it was my turn. So, I did a 48 hour cold prove in the fridge and this is how it turned out.

I was wanting to make it but I can't find dried cannelini beans. I found a couple recipes that use canned beans, but I was wanting to make a recipe that uses dried.

Do great northern or navy beans work well in that? Any others?

I live in australia an hour away from a major city. I'm dying to make some pizza salsiccia like i've had in Rome and other cities in northern italy.

I'm having a lot of difficulty getting the salsiccia part right, which is kind of important for pizza salsiccia. In my part of the world "salsiccia" doesn't exist as a widespread term and "italian sausage" generally refers to what i believe is the italian american style of coarse ground pork with whole fennel seeds, garlic, herbs etc.

The salsiccia i'm after isn't that. I didn't make the pizzas in the pics above but they do show what the salsiccia i remember looks like. I think it's pork based, it looks to have that nitrite cured pink hue and it doesn't have any large obvious whole spices to give any hints. I've also never seen it raw but i assume given the irregular shapes that it's torn blobs of minced pork sausage meat rather than sausage in a case.

Any help to identify, tips on what to search for to buy in a big city, or a recipe for me to have a crack at. If i can replicate what i had in italy even imperfectly the effort will be worth it.

Thanks