Easybake & Kakanin

Finally, I made them perfect taste  like i bought at Store. MY Italian family love this so much Consider as Antipasto but in my country of origin, I used to eat this as Snacks/MEryenda. NOW I want you to share with you guys Honestly on how I made them.  After I tried so many times and throw a klg. Of flour to achieved this 😅 Do you really want to have something light and healthy? Ok here's all you need! For the wrapper : ( makes 4 sheets) *3 and 1/2 Tbsp. Of Flour 00/ or APF *1 egg whites *1/2 tsp. Of salt *180 ml of warm water METHOD: *In a large bowl, BEAT  well the egg whites first, add  the flour, salt and warm water. Mix thoroughly until there is no lumpy bits. (The batter should not too runny.) *in a  Non stick medium Pan drop the 3 tbsp full/ 1/4 cup of the batter in the middle, then tilt the pan so the batter will spread evenly. Note : heat the pan at lower fire. If the pan is too much hot you couldn't tilt the batter EVENLY. USE  wet clot

My meringue cookies❤️ Not perfectly white but atleast have Perfect taste😋 I love this cookies to substitute for candies every time I want to have sweet. It's very light and delicious. So please Don't throw away your Egg whites😉 just follow steps, I'm sure the result will be perfect! You'll need: 1 egg whites ( it's very important at room temperature) = 45g of white sugar + 1 tbsp. Of Cornstarch. Food coloring (optional) METHOD: *BEAT the egg whites first until it gets frothy, slowly adding in the sugar and Cornstarch. Beating constantly at a slow speed til reach the "stiff peaks" Stiff peaks is when your batter is attached in the bowl even you try flip down. * Pipe the batter in the baking pan w/ parchment paper. *Put  Meringue in the middle rack of the oven and Bake @ 90°C for about 60 to 90 min. (depending on the size) Set aside to cool. It is cooked when Parchment paper is clean every time you remove them. ENJOY!

Pasta e Fagioli or Pasta and Beans, is traditional soup dish in Italy. It's good to have a Plate of this every Winter season or in Cold Days. VERY Comforting! This dish is easy to prepare. I always used fresh beans the taste is more different than using beans in Can. But if you don't have available fresh, can opt to in Ready cooked beans in Can. Here's all you need! *250 G Fagioli/Beans Borlotti *150 g  Any small Pasta *1 onions *1small carrots * 2 tbsp. Tomato paste or 1/2 cup of tomato Sauce *50 g Grated Parmeggiano Reggiano *pinch of turmeric/Curcuma *salt/Sale *Lt. Of water * 2 tbsp. Cooking oil METHOD: Step 1 : Clean first onions and carrots. CUT in a very small dice. In a Large Pot, Put cooking oil first, sauté  onions until becomes golden brown, Then Add diced Carrots, Beans, Tomato Paste, Pinch of Curcuma and Salt. STIR over Medium - high fire for 3 mins. Step 2: Add water, Keeping it boiling while adding the Pasta. (Cook Pasta On time accor

Lasagna alla valdostana have many ways on how to cook it. Many Ingredients may differ but the Cheese Used in this Recipe always the Same, it's cheese from the Valley which is "Fontina".  (INGRIDIENTS Per 4 persone) For Ragu sauce: *200 G . Ground  beef *200 G. salsiccia or  Ground pork ( I used Salsiccia) *1 medium carrots *350 g Tomato sauce/ Passata di Pomodori *1 Onion *150 g Celery/ Sedano *3 leaves Salvia *Salt *cooking oil FOR Pasta  *6 sheets  Cheese : I used " 280 G Fontina" cheese in Valley d Aosta You can substitute to other kind of your desired cheese. But if you want authentic Valdostana Lasagna then Stick to "Fontina". * For those who doesn't have Any cheese available, I will Recommend " Bechamela or white sauce" you can substitute for Cheese.  You'll need : 20g. Butter 2 tbsp. ALL PURPOSE Flour 500 ml. MILK BLACK PEPPER  Pinch  of SalT  METHOD for making "Bechamel

 I'm a big Fan of Semolina too. 🥰 GOT this Recipe  at the back label of #Semolina packaging.  I just double  the egg yolks, and Parmeggiano the more it's tastier😋 You'll need : 1 lt. Of Milk/latte 250 G Semolina 4 egg yolks/tuorli 120 g parmessan 60g Butter/burro Salt/Sale METHOD : STEP 1: IN a large pot, bring to boil the 1 litter of milk with Salt  for 5 min. Step 2: Pour  Semolina in the Boiling salted milk, (make sure set to low fire) while stirring contenously using manual egg beater to avoid lumpy bits.  ADD yolks and Parmessan, half of butter when the mixture is  already thickened, by this time you'll  need to use "wood stick like" to stir    (  total time: cook for 7 min.) Step 3: Transfer in the Rectangular Pizza pan with Parchment paper. work with spatula to flatten well, thickness OF ABOUT  1 mm or 2/3. ( Set aside 20 min. til completely cooled.) STEP 4: Forming Gnocchi, You can use any shape of steel,  depends yo

  healthy Stuffed Cabbage with red rice. Good for those who's health conscious one or on diet. It's Very light dish. In fact I can eat 3 rolls :-) since red/brown rice is higher in fiber compared to white rice so not so heavy on stomach.  By cooking your red rice like this it's give more taste on it 😋.  Love to try??  Ingridients for 8 rolls You'll need : 6 to 8  leaves white/ Savoy cabbage 250 G Ground Beef 1 small minced carrots 1 cup brown/Red Rice 1 small onions/ Spring onions 1/2 cup pesille/peas 2 tbsp. Cooking oil / olive oil Pinch of curcuma/ turmeric Salt/ Sale Method : Step 1:  In a Pot, Soak  rice with 2 cups of water, pinch of salt. (Set aside for 20 min.)   Note: Remember Brown rice takes long time to cook, so must soak in the water first. Then bring to boil over medium to slow high heat. Cook for about 45 min. STEP 2:  Prepare Cabbage leaves to steam. I used white small Cabbage and I Removed it one by on

Seupa a la Vapelenentse It's traditional food in Our Valley in Northern part of Italy Valley di Aosta. Traditional dish in the Village named after  "Valpelline".  This dish is made of 3 Main Ingridients and its easy to prepare. If you like the  strong taste of  cheese like "Fontina" I'm sure you'll love this Recipe too.   Note: Original recipe  Usually they boiled  first the cabbage. But in my version I just put derictly on Pan. Leafy veggies don't need to cook long time and I don't want to throw the natural water/Nutrients in it.  OK, here's all you need: (Ingredients: 4 persone) 400 g/1 small white or Savoy Cabbage 250 g. Fontina cheese 6 to 8 slices of Brown bread/Pane nero 20g butter 1 liter and 1/2 brodo/beef broth Sale/Salt METHOD: Step 1: Prepare your Cheese and Cabbage. CUT it a very thin slices (2/3mm thick) .. IN a large bowl Sprinkle with  Salt in a sliced  Cabbage work with your hand by Mixing i