Tag Archives: chef ale

Chef Ale’s Panzanella Recipe

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Panzanella or Tuscan Bread Salad is a delicious Italian dish that is commonly very popular in the Summer. The dish is usually made out of soaked stale bread, onions and tomatoes. Chef Ale, our July Chef of the Month has shared with us her special Panzanella recipe (perfect for July)! Find the recipe below!

Ingredients 

  • 4 slices stale Tuscan bread
  • 2 ripe tomatoes
  • 1 medium cucumber
  • 1 small red onion
  • White wine or apple vinegar
  • 8 basil leaves, hand chopped
  • Extra Virgin Olive Oil
  • Salt and pepper to taste

Directions

1. Cut the onion into thin slices, soak them in a small bowl with water and a tablespoon of vinegar for at least 1 hour.

2. Peel the cucumber with a potato peeler then cut into thin rounds.

3. Wash, dry and cut the tomato into small pieces.

4. With a serrated knife, remove the crust from the Tuscan bread slices, wet them with a water solution and 2 tablespoons of vinegar without soaking too much. Once softened, squeeze out liquid excess and chop it coarsely into pieces.

5. Place the bread in a large bowl, then add the drained onions, tomatoes, cucumber and basil leaves and mix all the ingredients with the help of a spoon.

6. Season with olive oil, salt and pepper and mix again.

7. Place the Panzanella in the fridge for at least 1 hour.

8. Return the Panzanella to room temperature before serving.

 

Connect with our July Chef of the Month: 

Instagram: @alegambinidt

Facebook: @aqueeninthekitchen 

Twitter: @alegambinidt

Website: https://aqueeninthekitchen.com/

 

Chef Ale’s Tiramisù Truffles recipe

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In for a treat? Chef Ale has shared with us her Tiramisù Truffles recipe! This classic Italian dessert is a definite crowd-pleaser and a perfect finish to any dish. Get the recipe below and stir things up!

Ingredients 

  • 16 savoiardi (Italian ladyfingers)
  • 3 tablespoons powdered sugar
  • 8 ounces mascarpone cheese, room temperature
  • 1 shot espresso coffee
  • cocoa powder, to dust

Directions

1. In a food processor, pulverize the savoiardi. Set aside.

2. In a large bowl, combine mascarpone cheese and powdered sugar. Blend in the espresso, then add the savoiardi and mix thoroughly.

3. Cover the bowl with plastic wrap and place in the fridge for 30 minutes.

4. Shape the mixture into 1-inch balls then roll them into cocoa powder.

5. Store tiramisù truffles in an airtight container in the fridge.

6. Remove from fridge 10 minutes before serving.

 

Connect with our July Chef of the Month: 

Instagram: @alegambinidt

Facebook: @aqueeninthekitchen 

Twitter: @alegambinidt

Website: https://aqueeninthekitchen.com/

 

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