Author: fshati im

To prepare the 7 jars cake, take a 125 ml jar of full-fat yoghurt (at room temperature) and pour it into a bowl 1then add two jars of sugar 2 and with a hand mixer start working them together 3until you get a smooth cream.

At this point, break the eggs and separate the whites and yolks into two separate bowls 4then by activating the mixer again, add the yolks to the yogurt and sugar mixture 5 until you incorporate them 6.

Still with the beater running, slowly add the oil 7. Once it is well blended, place a sieve directly on the bowl 8pour the two jars of flour 9,

the jar of starch 10 and finally the sachet of baking powder 11. Sift everything and always using the mixer at low speed 12 incorporate the powders,

until you get a smooth and uniform mixture 15. At this point, take the egg whites and whip them until stiff (14-15).

Add them to your mixture in two or three times: start by adding a small amount of egg whites and mix by stirring vigorously without fear of deflating the mixture 16then incorporate the rest of the egg whites and mix gently with rotating movements from bottom to top, to avoid disassembling the compound 17. Once your cake dough is ready, butter and flour a 24 cm diameter round mold; then pour the mixture inside 18.

At this point 19 cook the 7-jar cake in a preheated static oven at 180° for 45 minutes; if the cake should darken on the surface, cover it with aluminum foil during the last 10 minutes of cooking. You can check the cooking by doing the toothpick test; once cooked, take it out of the oven 20 and let it cool before turning it out of the mold and serving it 21.

To prepare the gnocchi alla sorrentina, start with the potatoes to make the gnocchi: wash them under running water to remove any soil, then pour them into a large saucepan, add the water 1 and cook the potatoes for about 30-40 minutes (the time may vary depending on the size, do the test with the tines of a fork to understand the degree of cooking; if you want to reduce the cooking time you can use a pressure cooker). Dedicate yourself to the sauce: pour a drizzle of oil, a whole peeled garlic clove and the tomato puree into a pan 2salt to taste 3.

Season with the basil leaves, then cover with the lid 4 and cook over medium-low heat for about 30 minutes. When the potatoes are ready, drain them well. Then sift the flour on a pastry board and create the classic fountain 5. Mash the still hot potatoes in the center of the flour fountain with the special potato masher 6 or peel and mash them.

Pour the egg over the potatoes 7 and the salt 8then start kneading 9: this operation must be done rather quickly.

Just compacting will suffice 10 and give a homogeneous consistency to the dough, which must be soft but not sticky (and not too tenacious) 11. Cover the dough with a dry, clean tea towel. Boil the water for cooking the gnocchi in a large saucepan and add salt to the boil; In the meantime, take a portion of the dough by hand, keeping the rest covered 12.

Make bigoli about 2-3 cm thick 13. Sprinkle with a little semolina and make the gnocchi out of each loaf using a tarot 14. To give the classic streak, gently drag them onto a riganocchi 15 or on the tines of a fork.

As you prepare them, you can arrange the gnocchi on a tray lined with a clean cloth and lightly sprinkled with semolina 16. Once the gnocchi are ready, remove the garlic from the sauce 17 and pour almost all of it into a very large bowl 18.

Boil the gnocchi by pouring them into the pan at least 2-3 times 19they will have to cook for a very few moments, taking care that the water in the pan simmers and does not boil violently to avoid damaging them: as soon as they come to the surface, drain the gnocchi with the help of a slotted spoon and gradually drop them into the bowl where you poured the gravy 20. Gently mix with a spoon. In a baking dish, pour the remaining sauce on the bottom, then drizzle with a drizzle of oil 21.

Pour a first layer of gnocchi 22 23. Dress with a layer of diced or frayed mozzarella and a sprinkling of Parmesan 24.

Then continue with another layer of gnocchi 25the remaining mozzarella and Parmigiano Reggiano DOP 26. Bake your Sorrento gnocchi in a preheated static oven at 250° in grill mode for 5 minutes. Serve them piping hot and steaming hot 27!

To prepare the gnocchi alla sorrentina, start with the potatoes to make the gnocchi: wash them under running water to remove any soil, then pour them into a large saucepan, add the water 1 and cook the potatoes for about 30-40 minutes (the time may vary depending on the size, do the test with the tines of a fork to understand the degree of cooking; if you want to reduce the cooking time you can use a pressure cooker). Dedicate yourself to the sauce: pour a drizzle of oil, a whole peeled garlic clove and the tomato puree into a pan 2salt to taste 3.

Season with the basil leaves, then cover with the lid 4 and cook over medium-low heat for about 30 minutes. When the potatoes are ready, drain them well. Then sift the flour on a pastry board and create the classic fountain 5. Mash the still hot potatoes in the center of the flour fountain with the special potato masher 6 or peel and mash them.

Pour the egg over the potatoes 7 and the salt 8then start kneading 9: this operation must be done rather quickly.

Just compacting will suffice 10 and give a homogeneous consistency to the dough, which must be soft but not sticky (and not too tenacious) 11. Cover the dough with a dry, clean tea towel. Boil the water for cooking the gnocchi in a large saucepan and add salt to the boil; In the meantime, take a portion of the dough by hand, keeping the rest covered 12.

Make bigoli about 2-3 cm thick 13. Sprinkle with a little semolina and make the gnocchi out of each loaf using a tarot 14. To give the classic streak, gently drag them onto a riganocchi 15 or on the tines of a fork.

As you prepare them, you can arrange the gnocchi on a tray lined with a clean cloth and lightly sprinkled with semolina 16. Once the gnocchi are ready, remove the garlic from the sauce 17 and pour almost all of it into a very large bowl 18.

Boil the gnocchi by pouring them into the pan at least 2-3 times 19they will have to cook for a very few moments, taking care that the water in the pan simmers and does not boil violently to avoid damaging them: as soon as they come to the surface, drain the gnocchi with the help of a slotted spoon and gradually drop them into the bowl where you poured the gravy 20. Gently mix with a spoon. In a baking dish, pour the remaining sauce on the bottom, then drizzle with a drizzle of oil 21.

Pour a first layer of gnocchi 22 23. Dress with a layer of diced or frayed mozzarella and a sprinkling of Parmesan 24.

Then continue with another layer of gnocchi 25the remaining mozzarella and Parmigiano Reggiano DOP 26. Bake your Sorrento gnocchi in a preheated static oven at 250° in grill mode for 5 minutes. Serve them piping hot and steaming hot 27!

To prepare the chiffon cake, start sifting the flour into a bowl 1. Sift the yeast as well 2 and add the extra fine sugar 3.

Also add the salt 4 and mix with a spoon to mix the powders 5. Take the eggs and separate the yolks and whites into two different bowls 6. Put the egg whites back in the fridge.

Add the water at room temperature to the yolks 7 and seed oil 8. Also add the grated zest of a lemon 9.

Cut a vanilla bean to extract the seeds with the tip of a small knife and add them to the yolk mixture 8. Beat the mixture with a whisk until you obtain a homogeneous cream, there will be no need to whip it. Then pour it into the bowls with the powders 11. Mix with a whisk until the mixture is smooth and free of lumps 12then keep aside.

Take the cold egg whites and pour them into the bowl of a stand mixer 13 (if you don’t have a planetary mixer you can use an electric mixer), then activate the whisk and start beating the egg whites. When they have become white and frothy, pour the cream of tartar by sieving it inside 14 and keep going the whips for a few minutes. Once the egg whites are well whipped, transfer a part of them to the mixture kept aside and mix quickly with a spatula to dilute the mixture. Then add the remaining egg whites a little at a time, always mixing with a spatula 15 from top to bottom so as not to disassemble them.

Now that the cake batter is ready 16pour it delicately into the chiffon cake mold: we used a mold with a 21 cm diameter base, 25 cm diameter on the surface and 10 cm in height (it should not be buttered and floured) 17trying to distribute it evenly 18.

Then bake the chiffon cake in a preheated static oven at 160° for about 60 minutes (for a fan oven at 150° for 45-50 minutes), positioning the cake in the lower part of the oven. Always do the toothpick test before taking the cake out of the oven to check if it is done, and only when it comes out clean do you take the chiffon cake out of the oven 19. Wait 5-10 minutes and quickly turn the mold upside down, using a plate to help you 20. Place the mold on the special feet, so that the cake gets air, cools down and detaches itself from the edges. When the cake is completely cold, remove the bottom of the mold with the help of a small knife 21.

This operation must be done quickly to prevent a part of the cake from sticking and “tearing” under the weight of the cake. Then lift the base 22sprinkle with icing sugar 23 and serve 24.

To prepare the meatballs with sauce, start with the dough: cut the breadcrumbs into pieces 1 and pour it into a mixer fitted with blades 2. Chop everything until the crumbs are reduced to crumbs 3.

Take the sausages, gently cut them lengthwise 4 and finally remove the casing 5. With the blade of a knife or a fork, mash the meat 6.

Put the sausage and minced meat into a large bowl 7. Add the oregano 7a pinch of grated nutmeg 8 and the chopped parsley 9.

Finally, add the grated Parmesan 10 and the crumb that you minced previously. Also add the egg 11 and start kneading with your hands 12.

Season with salt and pepper 13then continue to knead until you get a homogeneous mixture 14. With the mixture obtained, form spheres weighing 20 grams each 15taking a piece of dough and mixing it with both hands: with our doses you will have to obtain 24 meatballs.

As soon as all the meatballs are ready, heat the oil in a non-stick pan and, when the oil is hot, place the meatballs 16letting them cook on both sides for a couple of minutes 17. Pour in the tomato pulp 18.

Also add the water 19, season with salt, flavor with pepper and continue cooking by lowering the heat for 15-20 minutes. Once ready 20flavored with dried oregano and you can enjoy your still steaming meatballs with sauce 21!

To prepare spaghetti with clams, start with cleaning. Make sure there are no broken or empty shells, they will be discarded. Then beat them against the sink, or possibly on a cutting board 1. This operation is important to verify that there is no sand inside: healthy bivalves will remain closed, while those full of sand will open. Then place the clams in a bowl 2 and rinse them. Add the coarse salt 3.

Leave the clams to soak for 2-3 hours 4. After this time the clams will have purged any residual sand, drain and rinse them 5. In a saucepan, heat a little oil. Then add a clove of garlic 5 and let it brown.

Then dip the clams into the hot pan 7. Close with the lid 8 and let it cook for a few minutes on a high flame. The clams will open with the heat, so shake the pan occasionally until they are fully open. Meanwhile, finely chop the parsley 9.

As soon as all the clams are open 10 turn off the heat immediately, otherwise the clams will cook too much. Cook the spaghetti in plenty of lightly salted water 11for half the cooking time indicated on the package. Meanwhile filter the clams 12placing a bowl underneath and remembering to remove the garlic.

In this way you will collect the cooking water from the clams in the bowl 13. Transfer it to the pan where you cooked the clams 14 and as soon as the spaghetti is ready, drain it, keeping the cooking water aside. Transfer them to the pan with the sauce 15.

Add a ladle of cooking water 16season with pepper 17 and finish cooking the spaghetti, adding more water as needed. When they are ready, add the clams 18.

Also add the parsley 19skip briefly 20 and serve your spaghetti with clams immediately 21.

To make saffron risotto (or risotto alla Milanese), first put the pistils in a small glass, pour water over 1 just enough to cover the pistils completely, stir 2 and leave to infuse for the whole night, in this way the pistils will release all their colour. So prepare the vegetable broth, a liter will be needed for the recipe. Peel and finely chop the onion 3 so that it can melt during cooking and not be perceived while savoring the risotto.

In a large saucepan, pour 50g of butter taken from the total dose required 4melt it over low heat, then pour in the chopped onion 5 and let it simmer for 10-15 minutes, adding broth to prevent the sauté from drying out 6: the onion must be very transparent and soft.

Once the onion is stewed, add the rice 7 and toast it for 3-4 minutes, so the beans will seal and keep cooking well. Deglaze with the white wine 8 and let it evaporate completely. At this point proceed with cooking for about 18-20 minutes, adding the broth a ladle at a time, as needed, as it is absorbed by the rice 9: the grains must always be covered.

Five minutes before the end of cooking, pour the water with the saffron pistils that you had infused 10, stir to flavor and give the risotto a nice golden colour. After cooking, turn off the heat, add salt 11stir in the grated cheese and the remaining 75 g of butter 12,

mix and cover with the lid 13 let it rest for a couple of minutes, at this point the saffron risotto is ready 14serve it piping hot, garnishing the dish again with a few pistils 15.