Ho scoperto che questa ricetta è più conosciuta di quanto pensavo, leggendo un altro blog molto carino
Pesche di Nonna Albina
but hey, these are the peaches my mum’s been cooking since I was a kid. So they have the taste of childhood… that bittersweet taste of memories and of bliss…
Thank you mum.
peaches – pesche
cocoa powder – cacao in polvere
eggs – uova
sugar – zucchero
butter – burro
cut the peaches in two and take the pulp out. Put the empty peaches in a baking tray.
Mince the pulp and mix it with the cocoa, the yolk, a bit of sugar and the choppped amaretti. Put it all in the peaches, and put a bit of butter on each, then put them in the oven at 180°C for 15-20 minutes.
And you’ll be… the king of p.
La ricetta la sapete già, yes you already know the recipe for the makhmar bread. It’s so simple that… nothing else matters.
let it grow 30 minutes… and then use a hot pan
but this time there’s something new: I put some cheese inside ! It’s an italian cheese called Asiago. L’Asiago è perfetto per fare dei piccoli tortelli di pane ripieni…
E quando li assaggerete, penserete: and nothing else matters.
Piece by piece you discover frozen yogurt with ananas
Piece by piece you can help a friend
Piece by piece you gather yourself up again
Piece by piece, he confirmed my faith
That a man can be kind and a father is great
I like breakfast with some cream. Well.. in my case it’s just foam in the milk… but it’s ok.
Anyway… I love to see when people from the Anglosaxon Galaxy try to understand the mysteries of the Italian planet…
Simply put, it is the thin layer of cream-like foam at the top of a cup of espresso, formed during the process of an espresso extraction. This foam, or froth, when done right, is usually a red-golden color, and accompanies the espresso into the cup as the shot is pulled, and sits temporarily on the top.
crema on espresso
Maybe some of you are having their cup of espresso without even noticing whether there is a crema on top of it or not, but for the professional baristas out there, it’s sure to be a big consideration in their preparation of espresso.
When serving espresso, a good barista can determine the quality of the espresso just by taking a close look at the crema that sits on the top.
To provide a slightly more technical definition, crema consists of gas bubbles suspended in a liquid film which has high “surface tension” between the water molecules.