...Milan have a Big Magic Christams...

... and I will let you feel this Magic sensation! So I will uppdate you with Shop windows, Christmas tree and ovviously the good food! Try to do the recipe, I will do it with you!...

And now the Recipt for the Italin TORRONE (Nougat)!!

          

Ingredients for the Nougat:

• 400 g shelled almonds
• 250 g honey
• 200 gr shelled hazelnuts
• 150 grams brown sugar
• 2 eggs
• Hosts

Preparation :

1.Put hazelnuts and almonds in boiling water to facilitate peeling.
2.A Once peeled remove the water and dip in a hot oven to dry and toast.
3.Sciogliere in a water bath rather than the honey in a large bowl, thoroughly stir over low heat.
4.When the honey will be very loose fit them together the egg whites until stiff and gradually to honey.
5.Nel meantime, caramelize the sugar in a saucepan and add it later honey.
6.Continuare stirring until the mixture aquisterà a certain size, then add walnuts and almonds are still hot.
7.Mescolare until the mixture is homogeneous and continue to cook until they rise up the characteristic aroma of nougat.
8.Mettere the hosts on a sheet pan and pour over freshly cooked nougat. With the help of a spatula or knife to form a high floor about 2 cm.
9.Ricoprire nougat wafers even with the top and press lightly.
10.Lasciare cool for about a quarter of an hour, and divide the nougat into pieces long and narrow. Then it is recommended to keep the nougat in a metal box for you to keep a long time.


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OK, we will begin withe the most important...PANETTONE, here is not Christmas without!


 

This Christmas cake was born in Milan but missed on the boards of the whole parties of Italy. In addition to its soft and rich mixture, the particularity of the cake is its dome shape that makes it unique.
The ingredients for the cake are very simple, the dough is made from flour, eggs, milk, sugar flavored with raisins and candied fruit. Prepare the cake at home is not complicated, it is however necessary to have patience and take a whole day to prepare the cake because it requires time to rise long enough. In the version that I present, the cake was prepared using the yeast instead of the natural, this greatly speeds up the rising phase that would otherwise require several days.

Ingredencs

40 g oranges candied
160 g butter
40 g cedar candied
500 g flour Manitoba half and half 00)
60 ml milk
12 g Brewer's yeast
1 grated lemon
1 tsp rind of Malto or sugar

5 g salt
4 medium eggs and 3 egg yolks
120 g dried raisin
1 vanilla berry
160 g sugar

The preparation of the cake requires 3 phases of work, here are the ingredients needed for each stage in order to clarify the performance of the recipe.

FIRST PHASE: 100 g flour 1 teaspoon baking powder 10 g malt (or sugar) milk 60 ml.
 

First, soak the raisins to find it (1). Melt 10 grams of yeast and malt (or sugar) in 60 ml of warm milk (2), then built the flour (3) and knead until dough is smooth and homogeneous and put in a bowl covered with plastic transparent to rise to 30 ° to the doubling of the volume (about 1 hour).

SECOND PHASE: At first you should add dough: 180 gr flour, yeast 2 g, 2 whole eggs, soft butter 60 grams, 60 grams sugar

United in the first leavened dough (4) eggs, crumbled yeast and flour (5), knead with your hands (6)

Then add the sugar (5) and finally the very soft butter (at room temperature) (8); knead until mixture is smooth and not sticky, which lies in a bowl (9) Cover the bowl with plastic wrap and let rise at 30 ° C for about two hours, or until doubled in volume.

STEP THREE: Add the second leavened dough: 220 gr flour, 100 gr sugar, whole eggs 2 egg yolks and 3, 5 g salt, 100 grams soft butter, organic lemon, grated rind of 1 orange peel into cubes, 40 grams candied citron diced 40 g, 120 g raisins,1 vanilla berry

Add the yeast mixture to the second and 3 egg yolks 2 whole eggs (10-11) and 220 g of flour (12).

Knead for 10 minutes (13) so that the mixture takes a nice elastic consistency (14) and then add the sugar and salt (15).

When all the ingredients are absorbed, add the softened butter in two times (16) and, thereafter, the candied fruits (orange and citron) (17) grated lemon rind, raisins previously soaked (if you want you can soak in rum or another liqueur of your choice) and squeezed (18), wishing you can add other flavors as you wish to reinforce the fragrance mix (orange, lemon, vanilla, rum, etc ...)

Let dough rise at 30 ° by putting it in a bowl covered with plastic wrap (19) up to a doubling of its volume (at least 2 hours). Meanwhile, a buttered and lined cake mold (diameter will be 18 cm and 10 cm high) with greaseproof paper (or use a paper panettone mold) (20) and when the volume of the dough has doubled, extract it from the bowl, knead again on a slightly floured board and give up spherical shape (21):

place it inside the panettone mold with the most smooth up (22). Let rise covered until the dough does not come flush with the mold (at least two more hours) (23). When the dough is flush with the mold, place in a ventilated area for 10-15 minutes so that the surface to form a kind of film drier, and then carve a cross in the top (24)

and put the cross in the center of a cube of butter (size of a walnut) (25). Place on a baking tray on the bottom of the latter, a bowl of water and bake in a static oven at 200 ° for 10-15 minutes, then lower to 190 and cook for another 10-15 minutes. If the surface is too dark or too infretta tended to color, even down to 180 and continue cooking. In total, the cake will bake for 1 hour. Once cooked, remove the cake from the oven and let cool (26-27). Your cake is now ready to be served!

Happy Milano holidays!

...once cold, storing your food cake in a bag or wrapped in plastic wrap and consume within a couple of days because it tends to harden quickly enough.