Maritozzi

Ingredients:

Dough: 

550 g all-purpose flour 

150 ml lukewarm milk 

7 g yeast 

70 g sugar 

5 g salt 

30 g honey 

3  eggs, 145g 

100 ml olive oil 

Zest of 1 lime 

5 ml vanilla extract 

Egg wash: 

1 egg yolk, beaten with 1 tbsp water 

Whipped Cream Filling: 

375 ml Heavy cream 

40 g Powdered sugar

 6 ml Vanilla extract  

Method:

In the bowl of a stand mixer, add the lukewarm milk and yeast. Let it sit for 10 minutes until it becomes frothy. Once the yeast has activated, add the eggs, sugar, salt, and honey to the bowl. Attach the dough hook and mix on low speed for 2 minutes. Add the lime zest, vanilla extract, and flour. Knead the dough at speed 2 for about 10 minutes, until the dough is smooth and elastic. Gradually add the olive oil while continuing to knead the dough at speed 4 for another 10 minutes, ensuring the oil is fully absorbed into the dough. Lightly flour your work surface and shape the dough into a tight ball. Place it in a lightly greased bowl, cover it with plastic wrap, and let it rise at room temperature for 1 hour. Once the dough has risen, gently deflate it and divide it into 20 equal pieces, each weighing around 50 grams. Shape each piece into a tight ball and arrange them on a baking tray lined with parchment paper. Leave space between each piece. Cover the dough balls with a clean kitchen towel and let them rise for 45 minutes. Preheat your oven to 180°C. Brush the tops of the dough balls with the beaten egg wash. Bake them for 12-15 minutes, or until they are golden brown. If you want a lighter golden color, cover the buns with foil halfway through baking to prevent them from getting too dark. Let the Maritozzi cool completely on a wire rack. Meanwhile In a bowl, combine the heavy cream, vanilla extract, and powdered sugar. Whisk until the cream forms soft peaks and is light and fluffy. Once the buns have cooled, slice them in half (not all the way through, like a sandwich). Gently pipe the whipped cream into the center of each bun. Sprinkle both side on the bun with powdered sugar and enjoy! They are best after resting in the fridge for at least a few hours. 

Enjoy.

Ingredients:

185ml water, lukewarm

250g all-purpose flour

7g  salt

10g sugar

1g  yeast

Method:

In a large mixing bowl, add 160ml of water to the flour. Mix well until fully combined. Cover the bowl with a kitchen towel and let it rest for 30 minutes.

In a small bowl, dissolve the yeast in 25ml of water and stir well. Add the yeast mixture to the dough along with the salt and sugar. Fold the dough by pulling the edges toward the center until well mixed. If the dough is too sticky, wet your hands slightly to help with handling. Cover with a towel and let it rest at room temperature for 1 hour.

Repeat the folding process, gently stretching and folding the dough. Cover with plastic wrap and place it in the fridge to rest overnight.

The next day, sprinkle some flour on your work surface. Remove the dough from the bowl and shape it into a ball. Transfer it to a lightly greased bowl, cover with plastic wrap, and let it rest at room temperature for 1 hour.

Once rested, shape the dough into a pizza base of your desired thickness. Add your favorite sauce and toppings.

Preheat your oven to 250°C. Bake the pizza for 6–8 minutes or until golden and crispy.

Enjoy!

Ingredients:

350 g Mashed russet potatoes (for boiling; consider weighing a bit more to account for peeling)

100 g All-purpose flour

2 Egg yolks

4 g Salt

Extra flour for dusting

50 g Unsalted butter

10 g Sage

20 g Garlic

Zest of 1/2  lemon

Parmesan cheese

Method:

Choose starchy potatoes like russets. Boil the potatoes until they are soft. Consider boiling a bit more than 350 g to account for peeling. Drain the water and let them cool for 15 minutes in their skins to prevent excess moisture. Peel and mash the potatoes thoroughly after the cooling period.

Weigh out 350 g of mashed potatoes and add egg yolks, flour, and salt. Gently incorporate these ingredients together, being cautious not to overwork the dough, as this can result in tough gnocchi.

Sprinkle some flour on your work surface. Take one-third of the dough and sprinkle additional flour on top. Roll the dough into a log with approximately a 2cm diameter. Use a sharp knife to cut the log into bite-sized pieces. Sprinkle more flour over the cut pieces to prevent sticking. Enhance the gnocchi's texture by using a fork or gnocchi paddle to create ridges, promoting better sauce adherence.

Bring a large pot of salted water to a gentle boil. Drop the gnocchi into the water, and once they float to the surface (usually within 2-3 minutes), they're ready to be scooped out.

For the sauce, melt butter in a skillet, add crushed garlic, and sage. As we are making brown butter, let it cook slowly until the water in the butter evaporates, and the milk solids turn golden brown, enhancing the aroma and flavor with a nutty richness. Once it reaches a golden brown color, add the boiled gnocchi and toss them together. Continue tossing for about 5 minutes on medium heat until they develop a light crust on the outside. Finally, add lemon zest, salt, and ground black pepper. Give it a last toss, and you're done.

Serve hot, garnished with grated Parmesan cheese and fried sage.

Enjoy!

Ingredients:

Starter

150 ml lukewarm water

7 g Yeast

250 g All purpose flour

Dough

225 ml Lukewarm milk

20 g Yeast

750 g All purpose flour

400 g Starter

240 g Sugar

225 g Eggyolks

25 ml Panettone aroma

30 ml Rum

15 ml Vanilla extract

20 g Salt

420 g Unsalted butter

Filling

150 g Candied orange peel

300 g Raisins

Method:

To prepare the starter, combine yeast with water and whisk until the yeast is fully dissolved. Next, add the flour and mix until the dough comes together. Knead the dough by hand for approximately 2 minutes. Cover it with plastic wrap and allow it to rise at room temperature for 2 hours.

After rising, you'll notice numerous bubbles on top of the dough. Transfer it to the fridge and let it rest overnight.

We will make the dough the next day. Begin by adding the yeast to the milk and whisking until it is dissolved. Add it to the stand mixer bowl with the dough hook attachment. Then, incorporate sugar, egg yolks, panettone aroma, rum, vanilla extract, salt, and flour. Run the machine on low speed for 5 minutes. 

After 5 minutes, add the starter to the dough, then switch the machine to medium speed and mix for 10 minutes. If necessary, scrape the bottom and sides of the bowl.

After 10 minutes, gradually add cold butter to the mixture while running the machine on low speed. It takes approximately 10 minutes for the butter to be completely incorporated into the dough.

After 10 minutes, add the raisins and candied orange peel, then continue mixing for an additional 2 minutes.

Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has tripled in size.

You can use any size of panettone mold for this recipe; simply grease them with melted butter before adding the dough. Divide the dough into portions for each mold, then shape them into tight balls and place them in the greased molds. Cover with plastic wrap and let them rise for 2 hours at room temperature.

Before baking, score the top of each panettone with a razor blade and brush with egg wash. If baking a panettone weighing more than 700g, bake them one at a time. Depending on the size, the baking time may vary. For a larger panettone, bake in a preheated oven at 180°C for 40-50 minutes.

Immediately after baking, insert a skewer into the base of the panettone and place it upside down between two jars or any other available supports. Leave it for at least 4 hours to cool completely.

Enjoy!

Ingredients:

400 g Flour

7 g Instant yeast

7 g Salt

20 g Sugar

250 ml Milk (40°)

50 g Butter (melted)

1 Tbsp butter for brushing

Method:

For the bread, dissolve yeast into warm milk, then add the remaining ingredients such as melted butter, salt, sugar, and flour to bring the dough together. Cover it with plastic and let it rest for 10 minutes. Afterward, knead the dough by hand for 2 minutes, cover it, and let it rise for an hour or until it doubles in size. Next, deflate the dough and divide it into 3 pieces. Fold each piece like a letter from both sides and let them rest for 5 minutes. Shape each piece into a baguette, flattening the top. Place them on a baking tray lined with parchment paper, cover them with a towel, and let them rise for 45 minutes. Bake them in a preheated oven at 170°C for 35 minutes. After 10 minutes, cover the tops with foil. Once baked, let them cool on a wire rack and then fill them with the delicious meatball marinara.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/j8Fu8UhcxFU

Check out my homemade Meatball recipe,

https://matinskitchen.com/italian#0dc053b6-0f04-4587-b899-7c6a90d5a499

Check out my homemade Marinara Sauce recipe,

https://matinskitchen.com/sauce#74997092-acb5-4784-9a75-db37c479caea

Enjoy!

Ingredients:

250 g Ground beef

250 g Ground pork

1 Egg

20 g Bread crumbs

10 g Smoked paprika powder

10 g Garlic powder

10 g Onion powder

4 g Dried oregano

30 g Grated parmesan cheese

7 g Salt

1 g Ground black pepper

Method: 

To craft these delicious meatball marinara, combine ground beef and pork in a bowl, adding breadcrumbs, spices, dried herbs, grated Parmesan, egg, black pepper, and salt. Mix the ingredients thoroughly by hand and shape them into small balls. Pan-fry the meatballs with a drizzle of olive oil until golden brown. Remove them from the pan, add marinara sauce, and then return the meatballs. Cook for 20 minutes, and your mouthwatering meatball marinara is ready!

Check out the short video on my YouTube channel;

https://youtube.com/shorts/-aEKi0TJY_E

Check out my homemade Marinara sauce recipe,

https://matinskitchen.com/sauce#74997092-acb5-4784-9a75-db37c479caea

Check out my homemade Meatball sub recipe,

https://matinskitchen.com/italian#3f996893-ba6d-4769-885e-7efffd72efe3

Enjoy!

Ingredients:

800 g Peeled tomatoes

1 Shallot

2 cloves of garlic

1 g cayenne pepper powder

½ g Dried oregano

½ g Ground black pepper

1 Spring of fresh basil

15 g Olive oil

4 g Salt

Method:

To make apple sauce, peel the apples, remove the seeds, and chop them into cubes.

Transfer them to a pot, scrape out the vanilla seeds, and add them to the apples, along with cinnamon sticks and water. Let it cook over medium heat until the apples become soft and smooth.

It takes about 20 minutes. Remove the cinnamon stick and vanilla bean, then transfer the applesauce to a jar.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/mI2ntkJUs4s

Enjoy.

Ingredients:

250 g Flour

7 g Instant yeast

170 ml Water (40C)

6 g Salt

10 g Sugar

1 Spring of Rosemary

10 pcs Kalamata olives (without pit)

Olive oil

Kosher salt

Method:

Add sugar, salt, and yeast to the flour and mix them together.

Add water to the dry ingredients and mix them until the dough comes together.

The dough should be very sticky at this point.

Cover it with plastic wrap and let it rest for 30 minutes at room tempreture.

Prepare a bowl of warm water, dip your fingertips in the water and fold the sides into middle and damp the surface. Cover it with plastic wrap nd let it rest for 30 minutes at room tempreture.

Repeat the kneading and resting process for three times.

Here is the last kneading.  For the fourth time knead the dough, then transfer it into agreased baking pan which is already lined with parchment paper.

Drizzle olive oil on top and dimple the dough. Cover and let it rest for an hour.

After one hour drizzle with olive oil, and diple the dough.

Add kalamata olives, fresh rosemary and kosher salt on top.

Immediately transfer it into the preheated oven at 250C for 15 minutes. Cover with foil and bake for another 20 minutes.

Enjoy.

Ingredients:

90 g Pancetta

150 g Spaghetti 

1 Egg 

55 g Grated parmesan

3 Cloves of garlic

20 g Butter

Method:

Chop Pancetta into cubes, and set it aside. Squash 3 cloves of garlic with the back of the knife.  

Bring water to a boil, add some salt and add spaghetti, and cook for 8-10 minutes until it is cooked. Fry the pancetta and garlic. Keep stirring until the pancetta becomes crispy and golden brown. Get rid of the excess oil, and put them back in the pan.   

Add butter and let it melt. Add spaghetti and toss them.

Using a small ladle, add some of the pasta water and toss it again. Add a generous amount of black pepper.

Turn off the heat, Add egg and grated parmesan and immediately toss them together. Add another ladle of pasta water and keep stirring for a minute or so. Done! As easy as that!

Enjoy.

Ingredients:

Sponge Cake:

200g Egg white

200g Sugar

200g Egg yolk

90g Flour

90g Cornstarch

5ml Vanilla extract 

Powdered sugar for dusting

Filling:

15 Egg yolk

1500g mascarpone

350g  Sugar

250 ml Moka Coffee

Marsala wine (Optional)

Coco powder for dusting

Method:

For the sponge cake, whisk the egg white in a stand mixer, add sugar little by little, add vanilla and whisk it until the meringue becomes fluffy. Add egg yolk and whisk for a few more seconds.

Sieve flour and corn starch and add them to the same bowl, and mix with a spatula. Bake the sponge in preheated oven at 180C for 10 minutes. take them out and dust powdered sugar on top and bake for another 5 minutes.

Let them cool completely.

Make Moka and add one or two shots of Marsala liquor to it.

to make the filling beat the egg yolk with sugar until it becomes almost white, fluffy, and doubled in size. Add mascarpone and whisk until they are combined.

Cut out three circles of a 20 cm baking tin, and use the rest of the sponge for individual portions.

soak them with coffee and Marsala mixture, add cream on top and continue until you use all the layers of sponge cake.

Dust with a generous amount of cocoa powder. place it in a fridge overnight.

Enjoy.

Ingredients:

Vegetable stock:

300g Carrot 

400g Parsnip 

120g Onion 

200g Leek 

350g Fennel 

10g Parsley 

10pcs Peppercorn 

4pcs Bay leaves

2.5 L Water

Porcini stock:

30g Porcini 

1L Cold water

Risotto:

140g Arborio 

200g Mushrooms( Mix of Shiitake, Brown cap boletus, Chestnut mushroom)

30g Soaked porcini mushrooms

2 Shallots

150ml White wine

350ml Vegetable stock

400ml Porcini stoc

50g Parmesan 

40g Butter

Tuille:

110g Water

15g Parmesan

45g Olive oil

15g Flour

Method:

Soak Porcini in water and leave it for at least half an hour, sieve it, and keep the mushrooms and stock separately.

For the vegetable stock, cut all of them into big chunks, Add them to a pot along with parsley, bay leaves, and peppercorn. Fill it with 2.5L of water, bring it to a boil and let it simmer for an hour and a half.

Sieve it when it's ready.

Dice shallots and slice up the mushrooms.

Saute mushrooms and add porcini to them, toss them, and set them aside.

Sweat the shallots, Add Arborio and toss them for 2 minutes. Add a few tablespoons of stock to help in bringing down the temperature. Cook it to dry.

Add wine and continue cooking for 2 minutes. From this point start cooking the rice by adding the stock of vegetables and porcini little by little. Keep stirring until the rice is cooked. It takes around 15 minutes.

Add sauteed mushroom and cook for another 2 minutes.

Add butter and parmesan and keep stirring. Done.

For the Tuille, Mix all the ingredients, pour into a pan, and cook until it becomes crispy.

Garnish Risotto with some sauteed mushroom and parmesan tuille.

Enjoy

Ingredients:

Pizza Margherita:

pizza dough

Classic pizza sauce

Fresh mozzarella

Dried oregano

Pizza Pesto:

Pizza dough

Pesto sauce

Grated mozzarella

Smoked chicken

Sun-dried tomatoes

Pizza Salami:

Pizza dough

Classic pizza sauce

Salami

Fresh mozzarella

Grated mozzarella

Dried oregano

Method:

It is up to you how you like your crust to be.

Bake your pizza in a preheated oven at 220C for about 6 minutes.

You can find all the recipes for pesto, pizza sauce, sun-dried tomatoes, and pizza dough on the Recipes page of my website.

Enjoy.

Ingredients:

70 g Grilled paprika

400 g Peeled tomato 

100 g Tomato paste 

5 g Fresh Basil 

3 g Dried oregano 

3 g Garlic powder 

3 g smoked paprika powder

Salt and black pepper to taste

Method:

Add fresh basil into a food processor along with grilled paprika and pulse a few times, Add peeled tomatoes and tomato paste and blend them together.

Add all the herbs and spices and pulse several times.

Keep it in a jar in a fridge.

Enjoy.

Ingredients:

50 g Basil 

5 g Garlic

60 g Pine nuts

40 g Parmesan cheese

50 ml Extra virgin olive oil

Salt and black pepper to taste

Method:

Add basil into a food processor and pulse several times. Add garlic and toasted pine nuts into basil and pulse a few more times.

Add grated parmesan cheese into the food processor and pulse. Add the olive oil and pulse several times.

A the end season it with black pepper and salt.

Enjoy.

Ingredients

800 g Flour

7 g instant yeast

15 g Salt

500 ml Milk

40 ml Olive oil 

Method:

Add salt and yeast into the flour and mix them together. We going to make this dough in a special way called the 'Well method', Pour the mixture of dry ingredients on a big works surface, it can be marble, a board, or silicon mate, and make a giant well in the middle. 

Add olive oil to milk and add it into the well little by little and mix them using a fork or a spatula. Pull the flour from the sides of the well and keep adding the liquid. After adding the liquid switch to a scraper and bring everything together, First kneading process takes only one minute. 

To knead the dough grasp the side of the dough and use your body weight to push and then fold it, do not add any excess flour at this point. Shape it into a ball and clean up your work surface, you will need it for the next step.

Cover the dough with plastic wrap and let it rest for 10 minutes at room temperature. For the second kneading process, grasp the side of the dough, push and fold it in half towards yourself or place your heel of hand on top of the dough, use your body weight to push the dough into itself, and continue kneading for a good 10 minutes.

You will notice that the dough is more elastic and stretchy, It means the gluten is developed perfectly. Shape it into a ball, cover it with plastic wrap and let it rise for 45 minutes at room temperature. After 45 minutes, cut the dough without deflating it. Divide it into 4 to 6 individual portions, It is totally up to you how big you want them to be. Deflated each dough, shape it into a tight ball, and place them in a plastic bag individually. Keep them in a freezer if you are not going to bake them all today.

* Remember to transfer the dough a day before of baking it into the fridge. 

Enjoy. 

Ingredients 

Makes 10 Cookies

150 g Almond meal

100 g Caster sugar

50 g Egg white

1 Vanilla bean OR 1 tbsp vanilla extract

Pinch of salt 

1.5 tbsp almond extract 

Powdered sugar for coating 

Mix dry ingredients together in a bowl and set them aside.

Cut vanilla bean lengthwise and scrap all of the seeds out and whisk it along with egg white and a pinch of salt, when it becomes foamy and thick add it to the dry ingredients and mix well. 

Last but not least add vanilla extract, and mix well. Roll each cookie and then coat them with icing sugar. 

After placing all of the balls on a baking tray lined with parchment paper; bake them in a preheated oven at 170C for about 20 minutes.

-These cookies are not going to be very flat by themself, If you want them more flat press them a little bit with your fingers before baking.

Enjoy.