Food Blogger Mania » Patrizia Cappelletti

DOLCETTI DI AMOR POLENTA

italianfood — Sat, 01 Oct 2016 16:14:34 +0000

Ecco una ricetta tipica della regione Lombardia, grazie alla collaborazione con la blogger Patrizia Cappelletti, che ringraziamo, potremo realizzare questa splendida e gustosa ricetta. Hello! Son tornata! E’ stata una lunga, lunghissima estate per me. E non ho potuto che assentarmi per fare la mamma a tempo pieno. Certo non mi son dimenticata del mio […]

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SBRISOLONA CHOCOLATE EN

italianfood — Tue, 14 Jun 2016 14:10:25 +0000

Here Below a typical recipe from Lombardia thanks to the partnership with the blogger Patrizia Cappelletti, we will prepare this beautiful and tasty recipe.

The recipe that I want to propose today is a sweet tradition of Mantova, Sbrisolona Cake, enriched by greedy pieces of dark chocolate.The name of this cake comes from the dialect word “brisa” in Mantova means “crumb.” The origins date back at Epoch Gonzaga and was initially prepared with simple ingredients of the rural tradition (corn flour, lard and hazelnuts). Over time the recipe was changed, until you get to that today.

Card:
Difficulty: easy
Preparation: 10 minutes
Cooking time: 40 minutes
Preparation for: 8 people

Ingredients:
200 grams of white flour
200 grams of corn flour
200 grams of peeled almonds
200 grams of sugar
100 g butter (slightly softened)
100 grams of lard (or, if you prefer, butter)
2 egg yolks
1 lemon (zest)
200 grams of dark chocolate

Preparation:
Chop the almonds coarsely. Put on pastry flour, stir and add sugar, ground almonds, grated lemon peel. Make a dimple in the center of the flour and add the butter cut into small cubes, lard and lightly beaten eggs. Work quickly the ingredients with your hands until you have a “crumbly” dough.
Line a baking sheet with parchment paper and place the dough on the entire surface, without pressing. Add the chocolate that you cut into pieces.
Bake at 180 degrees for 40 minutes or until the surface is golden brown (the time may vary from oven to oven, so basated on browning).
Remove from oven, let cool and serve Sbrisolona Cake breaking to pieces with your hands (not a regular slices). So goes the story.
You can keep this cake in a tin for a few days.

Enjoy your meal and have fun with this Lombardia dish!

This recipe was created and shared on ITALIAN FOOD SECRETS by: Patrizia Cappelletti

Author of the blog: Profumo di Domenica

Here you will find the original recipe: http://goo.gl/9dT1A7

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SBRISOLONA AL CIOCCOLATO

italianfood — Tue, 14 Jun 2016 12:07:49 +0000

Ecco una ricetta tipica della regione Lombardia, grazie alla collaborazione con la blogger Patrizia Cappelletti, che ringraziamo, potremo realizzare questa splendida e gustosa ricetta. La ricetta che vi voglio proporre oggi è un dolce della tradizione mantovana, la Torta Sbrisolona, arricchita da golosi pezzi di cioccolato fondente. Il nome di questo dolce deriva dalla parola […]

L’articolo SBRISOLONA AL CIOCCOLATO sembra essere il primo su ITALIAN FOOD SECRETS.