How to prepare the real Italian recipe of Custard home-made or “Crema Pasticcera”

This is an easy and healthy option for a dessert at home with the family. It can be considered the basis for many Italian desserts, it never fails, good to fill a light sponge cake, a donut or simply eaten with a spoon: delicious. Ideal for children and adults and great for a healthy snack and genuine when prepared according to the tradition of my beloved great-grandmother.

Preparation

1. In a bowl whisk 4 egg yolks with 4 tablespoons of sugar, it’s ready when it will be frothy and the eggs will look a bit pale with the sugar melted in, add the 2 tablespoons of flour and whisk for 1 minute.

2. Now pour the compose in a high pan (you can also just use a pan from the beginning) and spill half liter of milk cold, add the milk slowly and keep mixing it, cut the zest of 1 lemon and put into the custard, cooking over low heat for 15 minutes, keep mixing, turning gently with a spatula or a wood spoon, those do not stick to the mixture, forming an 8, so that the cream will stay liquid and not depositing on the bottom.

3. The cream is ready when it becomes from liquid to creamy and in general when the mixtue start boiling. Do not keep boiling just turn off the heat and enjoy warm or cold.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

How to prepare the real Italian recipe of Veal Rolls with Parma Ham or “Involtini di Vitello al Prosciutto Crudo di Parma”

The veal rolls with parma ham are a tasty main dish, easy and quick to prepare. Ideal for a tasty Italian meal when you do not have much time. It’s a great way to use the leftover ham too. The veal for this should always be of the best quality. Ask the butcher for long slices that each to weigh about 90 g (3 oz), then cut them in two and bash them out even thinner. This dish has a nice woodsy flavor provided by fresh sage.

Ingredients for 4 people

500 grams of Slices Veal
200 grams of Parma Ham
60 grams of Breadcrumbs
1 glass of White Wine
1 Egg yolk
Sage leaves for each slice of veal
50 grams of Butter
Vegetable Broth as you need
Milk as you need
3 tablespoons of Extra Virgin Olive Oil
Salt and Pepper as you prefer

Preparation

Put the bread to soak in a little milk. Arrange the slices of meat on cutting board, lined with a sheet of parchment paper, cover with another sheet of paper and beat with a meat-mallet so that they are more subtle.
Chopped together 100 grams of parma ham and two sage leaves. Squeeze the bread and put it in a bowl, add the chopped parma ham, parmesan cheese, egg yolk, salt and pepper and mix well.
Spread the filling on the slices of meat rolled to roll, wrap each roll with a slice of parma ham and stop it with a toothpick poking out of each roll a leaf of sage.
In a frying pan, melt the butter with 3 tablespoons of Extra Virgin Olive Oil, add the roulades and brown for a few minutes, when they are golden-brown add the wine and let evaporate, add salt and pepper as you prefer.
Add the filling of ham slices, cover and simmer for 20 minutes, stirring occasionally the rolls, if the sauce is too dry, wet with vegetable broth. Ready to serve.

Posted by Nicoletta and Tiziana