Easy and Delicious Recipes
This Blackened Tuna Steak is ready in about 10 minutes and is bursting with flavor! Serve it with your favorite side dishes, in tacos, or on a sandwich! I enjoy any type of blackened fish. Every time I go to a seafood restaurant, I order Read More
Chick-fil-A Mac and Cheese, a last year’s addition to the Chick-fil-A menu, has swiftly gone to the top of the favorite menu item list. While nothing beats buying it at the restaurant, we’ve created a Chick-Fil-A mac and cheese recipe that will quickly become a Read More
Greetings, folks! Today, we’ll show you how to make Maritozzi Con La Panna, or sweet buns with whipped cream, a traditional Italian sweet bun.
Maritozzi are beautiful and tasty Italian cream buns. It’s a brioche-style soft and light bun that’s divided in half and filled with whipped cream! You may easily find one in a pastry store or a coffee shop in Rome. In Italy, these buns are usually served with coffee during breakfast or with a cup of tea in the afternoon.
After making Filipino Ensaymada buns, and Japanese Cream Pan, it’s time for these delicious Italian Maritozzi buns. Also, if you love Italian recipes, you don’t want to miss this Famous Sicilian Cannoli Authentic Recipe and these irresistible Canestrelli cookies.
Maritozzi buns date back to the Middle Ages and originated in the Lazio district of Rome. Flour, egg, yeast, sugar, honey butter, salt, and orange zest (or lemon zest) are ingredients used to make authentic Italian Maritozzi buns.
The term is derived from the slang corruption of the word “marito.” Maritozzo or “marito” at the time was well-known to famed Roman poet Gioacchino Belli who observed that “during lent, everybody eats maritozzi at the Caffetteria as they had never dined before.”
He would also have recognized that young lovers would deliver them as Valentine’s Day present on the first Friday in March. A groom-to-be would get a huge maritozzo topped with sugar and containing a ring or a little golden item from his future wife.
As a result, the term maritozzo evolved to imply “husband.” According to another tradition, the girls who prepared the greatest maritozzi were more likely to find spouses well before the rest of the girls.
Bread flavored with honey and raisins existed as early as the Roman era. For centuries, women have made identical ‘pagnotelle’ to fit inside the saddlebags of workers who, although away from home all day, may get food on hand.
They shrank in size throughout the years to become a bun. They were so subtle that they were the sole sweet allowed during Lent when the laws of fasting were particularly severe when it came to butter.
They even got the title ‘Er Santo Maritozzo’.
Of course, Rome has a plethora of pastry shops and coffee shops selling cakes, pastries, and sweets, but the maritozzo, the King of Roman sweet bread, will always have a place. After decades of neglect, the maritozzo is making a comeback in Rome… and in style.
A delicious maritozzi must be loaded with ‘Panna montata’ cream and should be both exquisite and delicate. Bakery-made Marioizzi is even lighter than pasticcerie-made, which are richer and less delicate. Enjoy Maritozzi as a delicious treat in the afternoon or with a cup of coffee in the morning.
Check out this Italian Lemon Ricotta Cake!
On Saturday, December 4, 2022, Rome celebrates Maritozzo Day, a yearly celebration of the maritozzo. Maritozzo Day, now in its fifth iteration, is devoted to commemorating the well-known Roman dessert, from the traditional cream-filled form to more daring variants.
The event’s organizers, Tavole Romane, encourage customers to visit their go-to maritozzo vendors so they may “enjoy each bite leisurely” and share maritozzo images and videos on social media.
There will be plenty of pastry shops, bakeries, and pizzerias in the capital and beyond where you may sample this distinctive treat that represents the Eternal City and is beloved across Central Italy and beyond!
There are many versions of traditional recipes. The Marchigiani Maritozzi is the most well-known and loved. Today I will share the original Maritozzi con La Panna recipe. This recipe is easy and accessible for all.
The Maritozzi must be coated with sugar syrup after they have been cooked. This is necessary to give them a glossy appearance. Once they have cooled, they should be cut in half lengthwise (or more) and filled up with whipped cream. You will taste the authentic flavor and smell of real Maritozzi with super soft, homemade cream.
If you ever find yourself in Rome, you should visit IL MARITOZZO ROSSO and try their Maritozzi. Because this is where my inspiration for this recipe came from.
So, without further due, let’s jump into this Maritozzi Con La Panna Recipe!
For the buns:
2 tsp active dry yeast
1 Tbsp honey
3 cups all-purpose flour (spooned and leveled; see notes)
1/3 cup bread flour (or just use all-purpose if you don’t have bread flour)
1 cup lukewarm milk
1/3 cup sugar
1/2 tsp kosher salt
5 Tbsp unsalted butter, softened and cut into pieces
2 Tbsp olive oil, plus more for greasing
3 large eggs, room temperature
2 tsp orange or lemon zest, grated
Optional: 1/4 cup raisins (about 50g), added after mixing dough
For the syrup and filling:
3 Tbsp sugar
3–4 Tbsp water
1 cup heavy cream, cold
Powdered sugar, to taste
(Optional: splash of vanilla or orange blossom water for the cream)
Activate the Yeast:
In a large bowl, whisk together the lukewarm milk, yeast, and honey. Let it sit for about 10 minutes until bubbly.
Make the Starter:
Stir in 1/2 cup of the all-purpose flour to form a loose batter. Cover with plastic wrap or a kitchen towel and let it rise for 20 minutes.
Mix the Dough:
In the bowl of a stand mixer, add the remaining all-purpose flour, bread flour, sugar, and salt. Add the eggs, orange or lemon zest, and the bubbly yeast mixture. Mix on low speed (using a dough hook, if you have one) until just combined.
Add Butter and Oil:
With the mixer running on low, add the softened butter, one piece at a time, letting each piece fully incorporate before adding the next. Drizzle in the olive oil and continue mixing. If using, fold in the raisins. Increase to medium speed and knead for about 8–10 minutes. The dough should be soft and slightly tacky—add a tablespoon of flour at a time only if the dough is too sticky to handle, or a tablespoon of milk if it seems dry. (Dough textures can vary depending on flour brand and egg size.)
First Rise:
Lightly oil a large bowl. Transfer the dough, cover, and let rise at room temperature until doubled in size, about 1½ hours.
Shape the Buns:
Line two large, rimmed baking sheets with parchment paper. Turn the dough onto a lightly floured surface and divide into 10 equal pieces. Roll each piece into a ball, then gently shape into ovals about 5 inches long. Space them at least 2 inches apart on the baking sheets.
Second Rise:
Cover the buns loosely with a kitchen towel or plastic wrap. Let them rise in a warm place until puffy and nearly doubled, about 40 minutes.
Bake:
Preheat your oven to 350°F (175°C). If you want a shiny finish, brush the buns lightly with beaten egg before baking. Bake for 15–18 minutes, rotating the trays halfway through, until golden brown.
Make the Syrup:
While the buns bake, combine the sugar and 3–4 Tbsp water in a small saucepan over medium heat. Stir until the sugar dissolves and the syrup simmers for 2 minutes. Remove from heat and let cool slightly.
Finish the Buns:
While the buns are still warm, brush them generously with the syrup. Cool completely on a wire rack.
Fill and Serve:
Whip the cold cream with powdered sugar (and vanilla/orange blossom water, if using) until it holds firm peaks. Once the buns are cool, slice each one down the middle (but not all the way through) and fill generously with whipped cream. Dust with powdered sugar, if you like. Serve right away.
Recipe Notes:
Flour brands and humidity can make a difference in dough texture. Add extra flour or a splash more milk if needed—the dough should be soft, slightly sticky, and easy to handle with lightly oiled hands.
For a traditional look, add raisins to the dough.
You can use all-purpose flour if you don’t have bread flour—the result will be just a bit softer.
Please share the image below to your Pinterest board if you like this Maritozzi recipe!
Dive into the world of Maritozzi mastery with skilled Fabrizio! See a slightly more complicated version of this delicious treat that is well worth your time and attention.
Maritozzi buns are hands down the best sweet buns I’ve ever tasted and made. Italians know their pastry, that’s for sure! I hope you take your time and try this Maritozzi recipe yourself, and if you do, please let me know how it turned out for you by commenting here. Also, if you’re having any difficulty with the Maritozzi recipe, please let me know, and I’ll reply. Thank you!
Are you ready for the most delicious Hennessy chicken wings? You will be surprised how orange and Henny go well together, just like bacon and eggs or pasta and tomatoes. This is a delicious combination that’s fantastically tasty. The combination is a match made in Read More
Have you tried pink sauce? Or how about pink sauce pasta? It’s the right blend of superb, robust tomato sauce plus a few crucial ingredients to make it luscious, rich, and oh-so-lovely. This pink sauce pasta is a perfect comfort meal; with its ideal balance Read More
Have you ever had Kare-Kare? This is a traditional Filipino oxtail stew. Kare Kare is a rich and thick peanut sauce-based Filipino dish. It is a classic meal eaten on special occasions in the Philippines. The customary recipe requires a cow tail.
There are several recipes that call for both ox tripe and tail. String beans, eggplant, bok choy, and banana blossoms are among the vegetables used in this meal. To thicken the sauce, golden brown toasted powdered rice is utilized.
Kare-Kare is a famous Filipino stew given on special occasions such as fiestas, birthdays, and family reunions. The dish’s signature component is its peanut sauce. This is created from peanut butter, powdered toasted rice, and annatto seed extract and is prepared with a variety of vegetables and meat (typically oxtail or ox tripe). It has a milder flavor than other rich Philippine meals, which is why it is frequently served with bagoong, a salty shrimp paste.
This meal is prepared in a palayok or clay pot. At the very same time, it serves as a serving dish. Kare-Kare tastes best when served with regular white rice. Bagoong alamang, or fermented shrimp paste, adds character to the meal. Simply mix a spoonful of rice, Kare-Kare, and bagoong with a tiny piece of bagoong and enjoy!
Kare-kare has multiple variations. The most noticeable distinction between them is related to the meat component. We now know that oxtail is the typical protein in this meal. Tripe is another useful meat option. There are various variations that employ different types of beef and even seafood.
The classic variation is known as beef Kare-Kare. This primarily applies to beef-based variations. Beef Kare-Kare is made of beef chuck, beef shank, and Maskara ng Baka, or cartilage from the cow’s face.
Seafood includes shrimp, crab, mussels, and squid. There is a recipe that includes all of these items. It’s known as seafood Kare-Kare. Fish can be utilized as well.
If you want to make Kare-Kare with a pig leg or a pork hock, this is called pat. Pata is the second most common ingredient, just after oxtail. This cut of meat is popular, not just because it is less expensive than beef but because it complements the other flavors greatly.
Pata is a favorite ingredient in my Kare Kare. The rich and flavorful sauce compliments the pata’s soft flesh and fat. It’s scrumptious!
Let’s get into how I made the rendition in this recipe article. The key steps are to tenderize the meat, create the sauce, and prepare the veggies.
Boil the meat with the sliced onion to soften it. This should make it supple while also giving a wonderful taste. For the most outstanding results, oxtail should be really tender. If trying the conventional technique, it takes approximately 3 hours to boil. A pressure cooker is a faster option. It cuts the cooking time in half.
The peanut sauce has the power to make or ruin your meal. Therefore, it is critical to have the right mixture ratio to create the desired sauce quality. Try not to get it perfect – not too heavy or too thin. To prepare the sauce, I combine peanut butter and crushed peanuts. It gives it a deep taste. Annatto seeds give the sauce a crimson hue. You’ll need to soak the seed in warm water for around 12 minutes to remove the color. The colored water, not the seed, is utilized to produce the dish. After using the seed, throw it away. Toasted ground rice can be used as a thickening agent for the sauce.
Vegetables are an integral part of Kare Kare. They can be cooked alongside the meat or added after the meal is served. I chose to sauté the veggies separately with garlic.
To rapidly tenderize the oxtail, use a pressure cooker. It tends to take me half an hour, as opposed to about 3 hours when done traditionally.
When boiling with the conventional technique, keep an eye on the quantity of water. Pour in extra water as required until the meat is thoroughly soft.
Bagoong alamang, or shrimp paste, is a vital ingredient. It must be thoroughly cooked before serving. I’ll be making this recipe soon for you, in the meantime, precooked bottled bagoong alamang is also available in supermarkets.
Share the image below to your Pinterest board and save this Kare-Kare Recipe!
This Kare-Kare Recipe (Filipino Oxtail Stew) is really simple to make, as you can see from the instructions. Even if you’re not a fan of oxtail I strongly recommend you try it, you’d be surprised. When all these ingredients come together, you’ll have an explosion of different tastes complementing each other in your mouth. If you have any questions about Kare-Kare please let me know down in the comments section, and I’ll reply.
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These may be the greatest homemade Ensaymada you’ve ever cooked. Who can ignore this fluffy and delicious sugary dough cooked into pillowy buns? Slathered with buttercream icing and covered with a generous amount of shredded cheese. It is the ideal complement to coffee or tea. Read More
The simplest Sisig recipe you’ll ever prepare! Sisig is the most renowned Kapampangan dish of all time! Have this quick and straightforward Sisig dish with a grilled pig belly! Crispy and hot, exactly how it should be.
Sisig recipe is the most iconic Kapampangan cuisine in the Philippines, and it is attracting increasing popularity across the world. You can find Sisig dishes on the menus of most restaurants and Carinderias, which are small food vendors.
This Sisig Recipe is the modernized version of the Sisig most people know. Sisig, a Kapampangan term, means to eat any sour or unripe fruit with vinegar dressing.
Because of the vinegar and/or calamansi juice, it was historically a highly sour meal. Pork or other meat was not incorporated until much later.
Crispy pork belly tossed with savory, creamy, and tangy flavors—sisig is the ultimate Filipino comfort food, best served sizzling hot!
18oz (about 500g) pork belly
Water, for boiling
Salt and black pepper, to taste
2 Tbsp vegetable oil, divided
1 large onion, chopped (plus more for garnish)
3 cloves garlic, minced
¼ cup liver spread (or 2 chicken livers, see note)
1 ½ tsp soy sauce
1 Tbsp liquid seasoning (Knorr, Maggi, or Bragg; more to taste)
2 Tbsp calamansi juice (or lemon/lime juice, but flavor will differ; more to taste)
3 Tbsp mayonnaise
Chopped green and red chilies (seeds reduced for less heat)
1 egg (optional, for topping)
Boil the Pork Belly:
Place pork belly in a pot, cover with water, and bring to a boil. Simmer for 30–40 minutes or until fork-tender. Remove, drain, and let air dry. Season lightly with salt.
Crisp the Pork:
Heat 1 Tbsp oil in a skillet or preheat oven to 230°C (450°F).
Pan-fry the pork belly until golden and crispy on all sides, or oven-fry for about 30 minutes. Let cool slightly, then chop into small pieces.
Prepare the Aromatics:
In a skillet or cast-iron pan over medium heat, add the remaining oil. Sauté onions until soft and just beginning to caramelize, then add garlic and cook until fragrant.
Chilies and Pork:
Add the chopped green and red chilies. Cook for a few seconds, then add the crispy pork belly pieces. Stir for 2–3 minutes to heat through.
Season and Sauce:
Add soy sauce, liquid seasoning, liver spread (or chicken liver, see note below), half of the calamansi juice, and black pepper. Stir well to combine and coat the pork evenly.
Finish:
Remove from heat. Fold in the mayonnaise until just mixed. Taste and add more calamansi juice or seasoning if needed.
Serve:
If desired, crack a raw egg on top—the residual heat will gently cook it as you mix.
Garnish with more chopped onions and serve hot, ideally on a sizzling plate. Enjoy with extra calamansi and seasoning on the side.
Leftover pork belly or lechon kawali works perfectly for sisig—simply crisp it up and chop.
Liver spread: For a more authentic flavor, substitute with 2 pieces of chicken liver. Sauté the livers with calamansi, black pepper, and soy sauce for 2 minutes per side. Mince, then pan-fry until crispy before adding to the sisig.
Calamansi gives the most authentic flavor, but lemon or lime can be used if unavailable.
Adjust spice level by using more or fewer chilies and removing seeds as needed.
Sizzling plate is traditional, but any hot serving dish will work.
Love this Sisig recipe? Pin the image below to your favorite Pinterest board so you can find it anytime—and share the deliciousness with friends!
Serve Sisig immediately from the pan. Then garnish with additional raw onions and raw egg to make it extremely velvety (radiant heat will fry the egg, don’t panic!) If feasible, move to a sizzling hot plate. I usually use a cast iron pan that doubles as a serving dish. It kept the heat far longer than a typical steel pan. Serve with rice by itself or with beer or your preferred ice-cold beverage.
Keep the leftovers in an airtight container in the refrigerator for 3 to 4 days. After that, freeze in a sealed container or heavy-duty freezer bags to prolong the shelf life. Thaw completely before cooking on the stove or in the microwave.
You may use raw chicken liver instead of liver paste.
To get ready: Season with pepper and a touch of salt before cutting into serving pieces and pan-frying until done but still soft. Avoid overcooking. Shred it with a fork, then put in the remaining sisig components shortly before the spices.
Sisig was adapted and evolved into what it is now because of the inventive thinking of Lucia Cunanan, a.k.a. “Aling Lucing,” who served it in her Angeles City Carinderia. She devised a means to repurpose the pigs’ heads that would otherwise be discarded by the distribution centers that made food for the American soldiers when they were stationed at Clark Airbase.
It quickly became famous as “pulutan,” or beer food, at this late-night establishment. Later, a competitor, Benedicto Pamintuan, suggested presenting it on a sizzling platter. Not to be outdone, Aling Lucing began to feed her Sisig in the very same fashion.
In Pampanga, it is also commonly served as a side dish with rice. However, as a “pulutan,” it is typically served on a sizzling platter and adorned with a raw egg in other localities.
Nowadays, there are many variants of the original pork Sisig, such as chicken Sisig, tuna Sisig, and squid Sisig, to mention a few. I’ve tasted many types of Sisig from all throughout the country.
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