Posts in sweets
Torrone alle Nocciole
Torrone alle Nocciole

Ingredients -

300gr milk chocolate

250gr dark chocolate

300gr Hazelnuts (remember to toast them)

Half glass full cream milk

One and a half tablespoons of 00 flour

2 tablespoons of honey

Watch the reel on instagram for the method.

OR -

Toast the hazelnuts.

Melt the chocolate in the microwave or in a bowl over hot water. Add the warm hazelnuts and all other ingredients and mix well. Place in a tray lined with baking paper and place in the fridge until it sets.

italian food, italian culture, sweets, christmasTania Pietracatellachristmasrecipe, christmas sweets, torrone
Budino with Orange Syrup
Budino with Orange Syrup

Heat on the stove -

2 cups of cream

1 cup of milk

1/4 cup sugar

grated orange zest (1/2 orange)

In a seperate bowl -

Whisk 2 egg yolks and 3 whole eggs

1/4 cup sugar

Drop of vanilla essence (or a pod or a vanillina satchel)

Poor the hot cream mixture into the egg mixture and stir.

Strain the mixture and then pop into small bowls in a tray lined with some water in the over on 170c for half and hour

Orange Syrup -

Squeeze the juice of the orange you used in a pan with a few tablespoons of sugar and a dash of tripple sec and boil until it thickens a bit then put it on top of the cooked creme caramel once cooled.

Watch the video reel here https://www.instagram.com/p/Cwo-KEYvbRZ/

sweets, italian culture, italian foodTania Pietracatellaitalian school, italian food perth, italian food, sweets, dolci, italian table
Budino di Riso
Budino di Riso

Creamy Custardy Rice Pudding.

If you love puddings, this one is for you. A comfort food desert recipe just in time for the cold weather. Budino di Riso was my nonno’s favourite during the winter months and I remember screwing my nose up at it as a child ….but now I love it!

Scroll down for the recipe and a quick method - or click here to head to our instagram page and watch the process. https://www.instagram.com/the_little_italian_school/?next=%2F

Budino di Riso

RICETTA -

6 cups full cream milk

1/2 cup sugar

3/4 cups arborio rice

1 satchel of vanillina (or vanilla extract)

2 egg yolks

1 cup cream

1/2 teaspoon cinnamon

METHOD

  • Bring the milk, sugar , vanilla to boil.

  • Add the rice, return to boil, then turn right down to let cook for half hour.

  • Whisk 2 egg yolks in a bowl. When rice has cooked for half an hour, scoop out a ladel worth into the egg yolks and whisk vigorously so they don’t scramble

  • Add yolk mixture & cream into the pot with the rice and simmer for another 5 or so minutes

  • Add the cinnamon (or not if you don’t like it)

  • NB always stir your rice often when on the heat to avoid milk burning on the bottom of the pot and once taken off the heat let it rest a while stirring every so often

sweets, italian foodTania PietracatellaThe Little Italian Schoolitalianfood, italian, rice, sweets, italiansweets, ricepudding
Christmas Panna Cotta with Mango, Lemon & Coconut
Christmas Panna Cotta with Mango, Lemon & Coconut

I am just loving the summery combinations of mango and coconut at the moment and we just grabbed a whole lot of lemons from a close by tree so I’m putting them to good use in a lot of my cooking. Enjoy these gorgeous Panna Cotta pots- perfect for your Christmas table this year. Use any jar you recycle, even if they are odd sizes ….all the cuter I say!

PANNA COTTA

PANNA COTTA

600 ml fresh cream

12gr gelatin powder (if you like it more soft just use 8 gr powder)

120g sugar

1 sachet vanillina

Rind of a lemon

Mango topping-

2 ripe mangoes

Juice of a lemon 

2 tablespoons sugar

Melt the sugar and vanilla in the cream over a low heat. Turn off heat and add the gelatine powder. Whisk through. Add the lemon rind. Pour into glasses and allow to cool before putting in fridge to set. 

For the mango topping put everything into the pan and bring to the boil gently until the liquid has evaporated and the mango is cooked. Allow to cool. Top the panna cotta and sprinkle with coconut (or not).

WATCH my instagram reel here to follow the method https://www.instagram.com/the_little_italian_school/

italian food, italian culture, sweetsTania Pietracatellafood, italian food, italian sweets
Ciambella al Limone
Ciambella al Limone

Plain. Simple. Delicious. Easy to make. Never gets old.

3 eggs

12 tablespoons sugar

12 tablespoons self raising flour

12 tablespoons sunflower oil

6 tablespoons milk

rind of two lemons grated

Mix the wet ingredients first. Add sugar. Mix. Add flour. Mix.

LEMON GLAZE

A few tablespoons of icing sugar. Squeeze the juice from the lemons into it and stir. If too runny just slowly add more icing sugar. If not runny enough add tiny amounts of more lemon juice at a time until you get ‘your’ perfect consistency

italian food, sweetsTania Pietracatellaciambella, cake, italian food perth, italian food, italian cake, tea cake