Here is the basic recipe of Pasta frolla, one of the most important recipes of the italian patisserie. It seems to be easy to make, but there are few details one needs to know for a perfect result. Servings 500
Pasta frolla
Bread dough
This recipe can be used as a base for different preparations: pizza, mini pizzas, white flatbread pizza, focaccia, Pasqualina pie ecc. It doesn’t contain fat: no oil, no milk, no lard. It is really light and versatile, one can use
Sweet pancakes
A classic of the american breakfast that one can prepare wherever one has very few necessary utensils and few basic and common ingredients. Time of cooking 15 minutes Servings 4 What did I use A bowl, a whisk, a small
Salted crepes without milk
I had some difficulties to tolerate milk derived products for a some time, so I have tried a lot of recipes for people intolerant to lactose. Here there’s a basic recipe perfect also for who simply wants a lighter alternative
Emilia’s Bread
A compact and tasty bread that lasts for nearly a week without getting old. It is the recipe of a friend’s friend, that’s why it is called this way. Perfect both served lukewarm and cold. Time of preparation about 5
Kamut bread dough
This kamut bread dough is nothing but an alternative to the already published basic bread dough . Here you have how I changed the quantities to have a right balance. Servings 4 loaves Ingredients Kamut flour: 300 gr 00 Flour: 150 gr
Crema pasticcera
One of the basic recipe of the italian patisserie, a must-know to everyone loves making sweets… even if the ingredients are few, to obtain an amazing result it is necessary to know two things: -for a perfect result I NEVER
Puff pastry baskets
When nothing is particular comes me in mind to offer to eventual guests for a dinner, I use these puff pastry ‘s little baskets and I invent what to put inside basing of which ingredients i have at home. They