Basics

In the kitchen, many have a habit of assuming that the ' basics’ have already acquired. Actually, It's not that ' you are born learned’ so not everyone knows how to prepare basic recipes and preparation for many dishes. Dal pan of Spain the mayonnaise, the brioche bread with bechamel. On this page I will post major basic recipes of Italian cuisine and not just and, If you have any request, enhanced performance5400 RPM spindle as well: consistent with my knowledge I will try to accommodate you and, If ignorant, I'll try to learn and experience learning with a new recipe. Is a page ' in the making’ where you and I we will learn together to Cook. Meanwhile, to be able to speak my mind with competence, I attended a training course at the Cordon Bleu cooking school Cook's profession of Rome.

The following sections in which I articulated the basics, with the recipes you will find inside. All links will take you to pages and recipes.

The TOMATO CONFIT

THE DOUGHS FOR CAKES: the brioche dough sweet-salty Montersino, the base for cake heaven, the pastry for croissants, the puff pastry, the biscuit dough per roll, the brioche bread, the choux dough for beignets, the Spain loaf, the short pastry

THE CREAMS FOR DESSERTS AND ICE CREAM: the crème anglaise, the custard, the basis for semifreddo, the chantilly cream, the Italian meringue, the chocolate ganache

PASTA, BREAD AND SALTED DOUGHS: the egg pasta, the semolina pasta, the potato gnocchi, the shortcrust pastry, the pizza dough with yeast, the sushi rice, the brioche dough sweet-salty Montersino, the Crepes, the semolina bread with sourdough

SAUCES AND DIPS: the sour cream, the bechamel, the bolognese sauce, the veal gravy, the mayonnaise

34 comments

Marylu December 13, 2014 at 19:29

I am looking for a bread or loaf with yeast. You have some recipe? Thank you very much

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Sicilians creative in the kitchen December 13, 2014 at 21:34

Hello! I only use sourdough, but usually I don't put the recipes on the blog because they use it in a few. If you want I can send you a few recipes in private, Let me know if you prefer soft or hard wheat flour, oil or butter in the dough, water or milk. And if I can use your email to everyone, pay. See you soon, ADA

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Marylu December 16, 2014 at 09:51

Hi sounds great out on my mail. The flours I use most are integral and normal 00 or consigliami you. I prefer oil goes well both water and milk. a hug thank you

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Sicilians creative in the kitchen December 16, 2014 at 11:42

Perfect. If I can send you all already today. See you soon! ADA

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Sicilians creative in the kitchen December 16, 2014 at 13:47

Hello! I tried to send you an email about what appears in your post but I come back!

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Dolly November 20, 2014 at 22:32

Hello, congratulations for the recipes, are of great help! I just recently discovered in a bar in Pavia a delicious focaccia dough made the”Sicilian Rotisserie”, high and soft that I had never tasted before. It's not that you can place it between the recipes? Thanks.

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Sicilians creative in the kitchen November 21, 2014 at 19:18

Hello!I think you mean the dough from Sicilian pizza. If and’ that you find on the blog in the recipe the sfincione, but give me time to see if there’ some other focaccia so. ADA

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Silvia February 28, 2014 at 19:40

Thanks for this collection, filled with essential recipes, lots of patience and passion!
Me I write all 🙂
Thank you thank you thank you!!

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Sicilians creative in the kitchen February 28, 2014 at 22:42

But Silvia thanks to you!!! Continues to peep the page because it is constantly updated! Hi, ADA

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Susanna February 20, 2014 at 19:27

Ciao ragazzi ,I discovered today,Thanks to a friend. You are very good and have some wonderful recipes. Tomorrow I try for caramel cookies. Guam yum !!!!! Thanks.

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Sicilians creative in the kitchen February 20, 2014 at 22:55

Hello Susanna, Welcome and thanks for compliments! Did you choose well, Caramel cookies are delicious! Let me know how you are, ADA

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Marco February 5, 2014 at 15:52

Hello everyone,
Meanwhile, super congratulations for the recipes.. Stunning, classy and delicious.
I follow you closely.
Only one thing I wanted to ask: Why not take up graphics in this section? There are written very interesting things but you don't understand…
Do you easily confusion…
Thanks and congratulations again… 😉

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Sicilians creative in the kitchen February 5, 2014 at 15:55

Hi Mark, you're absolutely right. By the time I'm thinking about giving up graphics but I confess that I am not able. The lay out of the current WordPress won't let me do anything else and I should update and change the whole site, Maybe entrusting myself to an expert. Is’ one thing on my mind for some time and I'll definitely, as soon as I have a clear head and I'll find someone to do it for me! Thanks for the compliments, ADA

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Matilde February 5, 2014 at 13:09

Dearest,
seeing your recipes basics, I notice that's missing is the one to make the focaccia, both to make bread! Obviously my questions are concerned, Indeed, Buttigieg pointed…in fact I would like to make a superlative focaccia, Maybe a long leavening like pizza, and also some sandwiches, simple in preparation, and in the ingredients – and without the yeast that is going so fashionable but that I don't want to use….

You can settle my friend-cuciniera? 😀

A big hug and good job!
Matilde

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Sicilians creative in the kitchen February 5, 2014 at 13:13

Matilde!!! Of course! Then, no bread recipe I put it because if you're looking for bread in the blogs you find so much (and you'll find more and more) and done with so many methods: fresh yeast, dry yeast, soon even sourdough. The yeast I'm growing in these days. Search bread on the blog and try the recipes that I, Some are seasoned but you can not dress and make simple sandwiches. If you don't like, you tell me and advance some recipes even easier I by. Let me know.

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Matilde February 5, 2014 at 17:00

As usual: Dear!
I've seen recipes that suggested, all interesting! I wanted to know if I could remove the butter, where it appears, and also the oil. My intention is to make beautiful rustic bread rolls, made with only flour.

Instead, you loaded a few recipes for the cake? Maybe some slow food recipe! Looks like a great tutorial…

Big kisses mythical!
M.

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Sicilians creative in the kitchen February 5, 2014 at 17:04

Dearest, then Yes, You can remove the oil and butter, but I suggest you simply reduce the amount because a little’ of fat helps the leavening, Since it is not a sourdough. Especially the one with nuts is still very rustic. For the cake, I'm working these days and I hope to post it soon. Of Course Slow Food, but I would do it with both yeast and with the variation of sourdough. A hug!

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Matilde February 5, 2014 at 18:23

WOOWWWWWWWWWWWWW!!
(comment very significant!)

Sicilians creative in the kitchen February 5, 2014 at 22:54

🙂 🙂 🙂 (very poignant response)

Simona November 27, 2013 at 15:08

Hello!
When you prepare fresh gnocchi, How long “survive” in the fridge before being cooked?The quantities listed above how many people meet?
Thanks in advance!

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Sicilians creative in the kitchen November 27, 2013 at 17:30

So Simona, considers that the dose per head of dumplings is about 250-300 grams, Why weigh. So with those doses should satisfy about 6 people. On survival in the fridge, little say, They oxidize easily. If you eat them after several hours I advise you to freeze them. The gnocchi should be cooked and facts. A warm greeting, ADA

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Roberto November 20, 2013 at 14:03

Congratulations for this section, really very useful.
What would be in your experience the basis for the muffins?

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Sicilians creative in the kitchen November 20, 2013 at 14:22

Thanks Steve. I have to tell you that I do not have a basic recipe for muffins that works always and everywhere, because they are extremely customizable and recipe varies greatly according to the ingredients you want to put: cocoa or not, stuffed, dried fruit, fresh fruit… As you can see on the site there are many different recipes. All have in common though use in separate bowls of dry ingredients and liquid ingredients, then you have to mix together in haste and without working much the mixture, otherwise the muffins will be tough. If you tell me what kind of musty interests you I give you timely recipes. See you soon, ADA

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Roberto November 20, 2013 at 19:38

Hi Ada, I usually have 3 that I enjoy to change depending on the ingredients:
Here it is my own personal recipe:

INGREDIENTS: 18 muffins. (9 muffins)
200 G SUGAR. (90)
160 GRAMS of FLOUR 00. (100)
60 G WHEAT STARCH. /fecola (40)
70 GRAMS of SEED OIL ( OR BUTTER OR MARGARINE). (35)
50 G COCOA (25) If you want to divide equally between white flour and wheat starch or coconut or almonds

3 EGGS. (2)
200 G of low-fat yogurt. (1 jar)
1 PACKET of YEAST. (1/2 teaspoon)
1 TEASPOON of VANILLA EXTRACT
1 PINCH of SALT
1 PINCH of BAKING SODA

The second and’ that your corn with his foil

The third :
for 12 muffins
Ingredients:

250 grams of flour 0 –
75 grams soft butter
75 grams of sugar
75 grams of honey –
1 eggs
200 ml milk
1 sachet of baking powder

75 gr chocolate drop or other (almonds or fruits)

With these 3 I can extricate myself and to experience different types of great muffins 🙂

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Sicilians creative in the kitchen November 20, 2013 at 23:49

Thanks Steve, the I'll definitely try. You try the recipe of my Muffins to barley, are made with a completely different procedure, similar to that of choux pastry and they are soft like never before. And soon you'll see a couple of muffins on the blogs you might like. See you at the next popover then! ADA

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Roberto November 21, 2013 at 14:00

Thanks Ada I'll definitely try

Dolly July 6, 2013 at 11:30

Hello, congratulations for the recipes, really need! I have done several times the brioche, following your recipe, I make small or large, the base, in contact with the Pan becomes more dark and hard, and the rest is not yet cooked, I keep an eye on, the round after just, at 180° position in meta’ of the oven, but the result is the same, the part that touches the Pan goes dark while the rest is not yet cooked. What should I do??? I hope I explained.

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Sicilians creative in the kitchen July 6, 2013 at 19:59

Hello! This recipe and’ for the brioche bread, to make a mold from Madeira cake not for ordinary brioche (the recipe comes, before those without butter and then the classic). Is’ strange that it does not get properly.. Is’ a proven recipe. The bagnii well the sheet of parchment paper with which sheaths the mold? 180 not ventilated oven? If it rises well should bake perfectly in25 minutes. But you have a gas oven? It's the only way I could figure out why the base hardens, in this case you can try putting a bowl with dell’ water in the bottom of the oven for the first fifteen minutes. Let me know…

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Dolly July 7, 2013 at 11:56

The oven is gas, I think at this point, that's why the base is darken. I'll try to put a bowl of water in the bottom and I'll see… Thanks.

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Sicilians creative in the kitchen July 7, 2013 at 23:56

Also try putting the brioche higher up in the oven, so the heat from ground level is further. Let me know.

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Elena March 10, 2013 at 08:46

you're an Angel!!How's my practice of adoption?? 🙂'll try to make it even all white,would you like to see that I also learn how to make sweets?GRZ

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fratelli_ai_fornelli March 10, 2013 at 12:37

Practices are being examined by the competent authority…a hug

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Elena March 9, 2013 at 22:41

Hi, Today I did for the first time the yellow cream, I'm better with the salty 🙂 still being the first attempt and being afraid to make a mess I halved the dose of all ingredienti.il flavor and texture seem perfect but I nn came yellow but bianca..uff!What did I do wrong?

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fratelli_ai_fornelli March 9, 2013 at 22:59

Hi Elena,you didn't do anything wrong but the ' yellow cream’ It is not the custard, that is really very yellow. I know it sounds contradictory, but the fact is pale yellow and yellow cream is lighter. If you want one more color charge, the doses remain the same everything except eggs which become 4. Then, If you want a very yellow cream with half the doses should put 2 egg yolks, milk-250, 1 tablespoon of flour and sugar 2. A warm greeting… PS. Then there's also the white cream, delicious and very light, all the same but no yolk…try it even so putting lots of grated lemon zest…

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