Fish entree - vegtarian
8 Medium squids
1 tbsp capers, packed in salt, rinsed and chopped
10 black olives, chopped
4 slices bread, crust removed
1/2 onion, chopped
15 cherry tomatoes, halved
4 tbsp extra virgin olive oil
2 tbsp parsley, chopped
1 cup dry white wine
Salt, pepper, oregano, milk
Clean the squids: gut the squid, remove beak eyes and cartilage, detach the sacks from the tentacles that will be chopped.
If you can find already cleaned squids, that would save you lots of time.
Prepare the filling: soak bread in milk; combine tentacles, capers, olives and parsley in a bowl.
When bread is soaked, squeeze it to remove milk and add it in the bowl along with 2 tbsp oil, oregano, salt and pepper, mix well to combine all ingredients.
Prepare the squids: stuff the sacks with the filling and close with a toothpick; put a deep skillet over medium heat and warm the remaining olive oil, sautee onions until transparent.
Arrange squids in the skillet with 1 cup of white wine, 1 cup of water, tomatoes, salt, pepper and some more oregano.
Stew over medium-low heat, covered, for about 40 minutes.
Serve hot with its sauce and some fresh salad or mashed potatoes.
Serves 4
If you can't find flavorful tomatoes (we're in winter) use peeled San Marzano because they're the sweetest. You will need 4 or 5 of them, without the tomato sauce they're in, you can use it for other recipes.
Monday, December 28, 2009
Monday, December 21, 2009
GORGONZOLA WALNUT RAVIOLI IN CREAMY TOMATO SAUCE.
First course - pasta
1 dozen Gorgonzola walnut ravioli
1 14-oz can San Marzano peeled tomatoes, roughly chopped
3 tbsp cream cheese
3 tbsp walnuts, roughly chopped
3 tbsp milk
3 tbsp Parmigiano Reggiano, grated
2 tbsp Extra Virgin Olive Oil
Salt and Pepper (or hot chilly pepper flakes)
Put a big pot of water to a boil, when it boils, add salt and ravioli, stir and cover until water returns to a boil.
In the mean time, blen the cream cheese with the milk until you obtain a smooth cream.
Put a big skillet over medium heat, warm oil and toss crumbled walnuts in it, toast them for about 2 minutes.
Add tomatoes and stir then add the cream cheese mixture and stir to combine; adjust with salt and pepper, cover and cook for 3 minutes.
When ravioli are ready, drain them (reseve a few tbsp of the cooking water, to thin the sauce if it becomes too thick) and toss them in the skillet with the sauce.
Put the skillet back over high heat and sautee for 1 mitue, stirring well to combine.
Serve immediately, sprinkled with grated Parmigiano.
1 dozen Gorgonzola walnut ravioli
1 14-oz can San Marzano peeled tomatoes, roughly chopped
3 tbsp cream cheese
3 tbsp walnuts, roughly chopped
3 tbsp milk
3 tbsp Parmigiano Reggiano, grated
2 tbsp Extra Virgin Olive Oil
Salt and Pepper (or hot chilly pepper flakes)
Put a big pot of water to a boil, when it boils, add salt and ravioli, stir and cover until water returns to a boil.
In the mean time, blen the cream cheese with the milk until you obtain a smooth cream.
Put a big skillet over medium heat, warm oil and toss crumbled walnuts in it, toast them for about 2 minutes.
Add tomatoes and stir then add the cream cheese mixture and stir to combine; adjust with salt and pepper, cover and cook for 3 minutes.
When ravioli are ready, drain them (reseve a few tbsp of the cooking water, to thin the sauce if it becomes too thick) and toss them in the skillet with the sauce.
Put the skillet back over high heat and sautee for 1 mitue, stirring well to combine.
Serve immediately, sprinkled with grated Parmigiano.
Sunday, December 13, 2009
PANETTONE PUDDING
Dessert
1 1/2 tbsp unsalted butter
4 cups, firmly packed, 1" squares of panettone, custless
3 cups warm milk
4 whole eggs
3/4 cup sugar
1 tsp ground cinnamon
Confictioner's sugar, ground cinnamon, whipped heavy cream to garnish
Preheat oven at 350, butter a rectangular pudding dish about 8x10x2".
Bake the panettone squares, until lightly toasted and crispy, then transfer them to the pudding dish and set aside. Switch off the oven!
In a large bowl, combine eggs, sugar and cinnamon; whisk until light and fluffy, add warm milk and whisk until well blended.
Pour custard over toasted squares and set it in the refrigerator for 2-3 hours or until the panettone is soft and thoroughly soaked with the custard. Since the panettone will float, often spoon some of the custard over the squares, making sure that they are completely immersed.
Heat oven again, but this time at 325.
Cover the pudding dish with buttered foil and set in a larger baking dish; poke a few holes in the foil with the tip of a sharp knfe to allow steam to escape.
Place in the center of preheated oven and fill the larger baking dish with very hot water that has to come half way up up the sides of the pudding dish.
Bake for about 1 hour, or until the custard is set: a toothpick, when inserted, should come out clean. Remove the pudding dish from oven and larger baking dish, uncover and let cool on a wire rack at room temperature.
When ready to serve, place the pudding dish in a 350 oven for 5 minutes.
Dust with a mix of confictioner's sugar and cinnamon and cut in squares: top each portion with a dollop of fresh whipped cream.
This recipe serves 6 - 8 people.
You can avoid the first baking if you let the squares dry: it will happen if you make the two most recent recipes in separate times.
1 1/2 tbsp unsalted butter
4 cups, firmly packed, 1" squares of panettone, custless
3 cups warm milk
4 whole eggs
3/4 cup sugar
1 tsp ground cinnamon
Confictioner's sugar, ground cinnamon, whipped heavy cream to garnish
Preheat oven at 350, butter a rectangular pudding dish about 8x10x2".
Bake the panettone squares, until lightly toasted and crispy, then transfer them to the pudding dish and set aside. Switch off the oven!
In a large bowl, combine eggs, sugar and cinnamon; whisk until light and fluffy, add warm milk and whisk until well blended.
Pour custard over toasted squares and set it in the refrigerator for 2-3 hours or until the panettone is soft and thoroughly soaked with the custard. Since the panettone will float, often spoon some of the custard over the squares, making sure that they are completely immersed.
Heat oven again, but this time at 325.
Cover the pudding dish with buttered foil and set in a larger baking dish; poke a few holes in the foil with the tip of a sharp knfe to allow steam to escape.
Place in the center of preheated oven and fill the larger baking dish with very hot water that has to come half way up up the sides of the pudding dish.
Bake for about 1 hour, or until the custard is set: a toothpick, when inserted, should come out clean. Remove the pudding dish from oven and larger baking dish, uncover and let cool on a wire rack at room temperature.
When ready to serve, place the pudding dish in a 350 oven for 5 minutes.
Dust with a mix of confictioner's sugar and cinnamon and cut in squares: top each portion with a dollop of fresh whipped cream.
This recipe serves 6 - 8 people.
You can avoid the first baking if you let the squares dry: it will happen if you make the two most recent recipes in separate times.
RICOTTA FILLED PANETTONE
Dessert
1 Panettone about 500 gr. - 1.1 lb
12 oz ricotta
3 oz dark chocolate, chopped
3 oz sugar
1 egg
milk or canned fruit syrup to brush panettone
Separate egg: put yolk in a bigger bowl and white in a smaller.
Whisk yolk with 2 tbsp of sugar for about 2 minutes, add ricotta cheese and the remaining sugar and mix until you obtain a smooth cream, now add the chocolate.
Put the mix in the fridge for a few moments, while you whisk the egg whites. To make this passage easier, add a couple of pinches of salt and whisk until it becomes white and firm.
Add it carefully to the ricotta cream.
With a sharp knife, remove the top of the panettone and set it aside. Remove the internal "pulp" of the panettone until about 2" from the sides and bottom. Keep the "pulp", you'll need it for the next recipe.
Brush the internal side of the panettone with milk or canned fruit syrup.
Pour the cheese cream and top with the panettone cap.
Wrap it with plastic (cello) and put in the fridge (not freezer) for at least 4 hours.
Depending on the panettone size, this cakes can serve 6 to 12 people.
1 Panettone about 500 gr. - 1.1 lb
12 oz ricotta
3 oz dark chocolate, chopped
3 oz sugar
1 egg
milk or canned fruit syrup to brush panettone
Separate egg: put yolk in a bigger bowl and white in a smaller.
Whisk yolk with 2 tbsp of sugar for about 2 minutes, add ricotta cheese and the remaining sugar and mix until you obtain a smooth cream, now add the chocolate.
Put the mix in the fridge for a few moments, while you whisk the egg whites. To make this passage easier, add a couple of pinches of salt and whisk until it becomes white and firm.
Add it carefully to the ricotta cream.
With a sharp knife, remove the top of the panettone and set it aside. Remove the internal "pulp" of the panettone until about 2" from the sides and bottom. Keep the "pulp", you'll need it for the next recipe.
Brush the internal side of the panettone with milk or canned fruit syrup.
Pour the cheese cream and top with the panettone cap.
Wrap it with plastic (cello) and put in the fridge (not freezer) for at least 4 hours.
Depending on the panettone size, this cakes can serve 6 to 12 people.
Monday, December 7, 2009
BAKED FENNEL BULBS
Side dish - vegetarian
2 fennel bulbs
1/2 onion, chopped
2 cup milk
2 tbsp Extra Virgin olive oil
1 tbsp flour
2 tbsp parmesan, grated
2 tbsp bread crumbs
Nutmeg, salt, pepper (optional)
Cut the fennel bulbs in half and then in segments about 1/4". Wash them carefully and drain them.
In a big, non-stick skillet over medium-high heat, warm the oil and then sautee onions until the become transparent, add fennel and stir; season with salt and pepper, then add 1 cup of milk, lower the heat to low and cook until the fennel slices are tender, about 15 minutes, stirring occasionally. Add a few tablespoons of water, if needed.
Preheat oven at 375.
Prepare the bechamel: warm up the milk; in a pot big enough put the flour, a pinch of salt and a pinch of nutmeg, slowly add the remaining milk whisking to prevent knots. Put the pot on medium/low heat and, always stirring (to prevent sticking on bottom of the pot), bring to boil then remove from heat. Set aside.
Butter an ovenproof casserole, arrange the fennel slices on the bottom (drained from the cooking liquid, that you can use for a risotto) and cover with bechamel; sprinkle with cheese and bread crumbs and place on the central rack of the oven.
Bake for about 20 minutes or until a golden crust forms on top of your vegetables.
Wait 5 minutes before serving it.
This recipe serves 4.
2 fennel bulbs
1/2 onion, chopped
2 cup milk
2 tbsp Extra Virgin olive oil
1 tbsp flour
2 tbsp parmesan, grated
2 tbsp bread crumbs
Nutmeg, salt, pepper (optional)
Cut the fennel bulbs in half and then in segments about 1/4". Wash them carefully and drain them.
In a big, non-stick skillet over medium-high heat, warm the oil and then sautee onions until the become transparent, add fennel and stir; season with salt and pepper, then add 1 cup of milk, lower the heat to low and cook until the fennel slices are tender, about 15 minutes, stirring occasionally. Add a few tablespoons of water, if needed.
Preheat oven at 375.
Prepare the bechamel: warm up the milk; in a pot big enough put the flour, a pinch of salt and a pinch of nutmeg, slowly add the remaining milk whisking to prevent knots. Put the pot on medium/low heat and, always stirring (to prevent sticking on bottom of the pot), bring to boil then remove from heat. Set aside.
Butter an ovenproof casserole, arrange the fennel slices on the bottom (drained from the cooking liquid, that you can use for a risotto) and cover with bechamel; sprinkle with cheese and bread crumbs and place on the central rack of the oven.
Bake for about 20 minutes or until a golden crust forms on top of your vegetables.
Wait 5 minutes before serving it.
This recipe serves 4.
Monday, November 30, 2009
RATATOUILLE CASSEROLE
Side dish - vegetarian
1 28oz can peeled tomatoes
1 medium eggplant, peeled and diced
6 medium zucchini, sliced in 1/2" rounds
1 medium onion, thinly sliced
1 green bell pepper, cut in strips
2 cups fresh mushrooms, sliced
4 tbsp Extra Virgin olive oil
1 clove garlic, crushed
1 bay leaf
2 tsp oregano
1/4 lb mozzarella, sliced
2 tbsp grated parmesan
2 tbsp bread crumbs
salt and pepper
In a skillet, big enough to contain all ingredients, warm 3 tbsp oil on medium-high heat; sautee garlic and remove it, cook onion until it becomes transparent.
Add all other ingredients except for cheeses and bread crumbs. Cook over medium heat until vegetables are semi-soft, about 20 minutes, stirring occasionally.
In the mean time, preheat oven at 400.
Place vegetables in an oven-proof casserole dish, lightly oiled.
Add mozzarella on top, dust with parmesan and bread crumbs and drizzle with the remaining tbsp of olive oil.
Cook until a golden crust forms and the mozzarella is melted.
Wait 5 minutes before serving.
This recipe serves 4-6
1 28oz can peeled tomatoes
1 medium eggplant, peeled and diced
6 medium zucchini, sliced in 1/2" rounds
1 medium onion, thinly sliced
1 green bell pepper, cut in strips
2 cups fresh mushrooms, sliced
4 tbsp Extra Virgin olive oil
1 clove garlic, crushed
1 bay leaf
2 tsp oregano
1/4 lb mozzarella, sliced
2 tbsp grated parmesan
2 tbsp bread crumbs
salt and pepper
In a skillet, big enough to contain all ingredients, warm 3 tbsp oil on medium-high heat; sautee garlic and remove it, cook onion until it becomes transparent.
Add all other ingredients except for cheeses and bread crumbs. Cook over medium heat until vegetables are semi-soft, about 20 minutes, stirring occasionally.
In the mean time, preheat oven at 400.
Place vegetables in an oven-proof casserole dish, lightly oiled.
Add mozzarella on top, dust with parmesan and bread crumbs and drizzle with the remaining tbsp of olive oil.
Cook until a golden crust forms and the mozzarella is melted.
Wait 5 minutes before serving.
This recipe serves 4-6
Wednesday, November 25, 2009
Monday, November 23, 2009
HAMBURGER SURPRISE
Second course
7 oz sausages, not spicy nor flavored
7 oz ground beef
2 cans Borlotti beans, drained and rinsed
6 tbsp parmesan, grated
2 tbsp parsley, chopped
1/2 cup broth, chicken or vegetable
salt, pepper (optional)
Blend the beans with broth until you obtain a smooth cream and put it in a bowl; add meats, cheese, parsley, salt and pepper and mix well to combine all ingredients.
Shape as hamburger patties and cook over high heat in a non-stick skillet or on the barbeque.
Serve as a regular hamburger or as a "steak" with french fries and or green salad (or any other vegetables you prefer).
If you have some left, you can freeze them separate and use them when you need.
You'll see that the beans give a different moist to the patties.
7 oz sausages, not spicy nor flavored
7 oz ground beef
2 cans Borlotti beans, drained and rinsed
6 tbsp parmesan, grated
2 tbsp parsley, chopped
1/2 cup broth, chicken or vegetable
salt, pepper (optional)
Blend the beans with broth until you obtain a smooth cream and put it in a bowl; add meats, cheese, parsley, salt and pepper and mix well to combine all ingredients.
Shape as hamburger patties and cook over high heat in a non-stick skillet or on the barbeque.
Serve as a regular hamburger or as a "steak" with french fries and or green salad (or any other vegetables you prefer).
If you have some left, you can freeze them separate and use them when you need.
You'll see that the beans give a different moist to the patties.
Monday, November 16, 2009
FALL PUMPKIN SOUP - ZUPPA DI ZUCCA AUTUNNALE
Soup - vegetarian
1 lb pumpkin, peeled, seeded and cubed
2 medium potatoes, peeled and cubed
2 cans (14 oz) borlotti beans, drained and rinsed
4 oz garlic crostini
2 cloves garlic, whole
2 sage leaves
1 rosemary sprig
4 tbps grated parmesan (optional)
Extra virgin olive oil to drizzle
Put potatoes, pumpkin, garlic, rosemary and sage in a medium saucepan over high heat, cover with water by about 3 inches and bring to a boil,add salt, reduce heat and simmer, covered with lid, for about 30 minutes.
In the mean time, blend beans with a bit of the pumpkin/potatoes cooking water until you obtain a smooth cream and set aside.
When potatoes and pumpkin are ready, drain them (saving the cooking water), remove rosemary and sage and blend them too, using only the cooking water necessary to blend.
If you don't like garlic, remove it before blending.
Arrange both purees in a saucepan mixing to combine, add some of the cooking water until to obtain your desired thickness.
Warm them up, seasoning with salt and pepper (or a few chilly pepper flakes).
Arrange crostini on the bottom of individual serving bowls, cover with soup, drizzle with extra virgin olive oil and parmesan.
Serve immediately.
Probably, due to the quantity of the ingredients, you'll have soup left: freeze it for the future, when you want a soup and you don't have time to prepare it!
If you haven't used all the cooking water, freeze it too; you can use it later as a vegetable broth, or in any soup.
You can use chicken broth instead of water, but it wouldn't be vegetarian.
If you want, you can cook pasta or rice or farro but you need more water/broth and you'll have to stir it constantly because creamy soups stick on the bottom of pans.
1 lb pumpkin, peeled, seeded and cubed
2 medium potatoes, peeled and cubed
2 cans (14 oz) borlotti beans, drained and rinsed
4 oz garlic crostini
2 cloves garlic, whole
2 sage leaves
1 rosemary sprig
4 tbps grated parmesan (optional)
Extra virgin olive oil to drizzle
Put potatoes, pumpkin, garlic, rosemary and sage in a medium saucepan over high heat, cover with water by about 3 inches and bring to a boil,add salt, reduce heat and simmer, covered with lid, for about 30 minutes.
In the mean time, blend beans with a bit of the pumpkin/potatoes cooking water until you obtain a smooth cream and set aside.
When potatoes and pumpkin are ready, drain them (saving the cooking water), remove rosemary and sage and blend them too, using only the cooking water necessary to blend.
If you don't like garlic, remove it before blending.
Arrange both purees in a saucepan mixing to combine, add some of the cooking water until to obtain your desired thickness.
Warm them up, seasoning with salt and pepper (or a few chilly pepper flakes).
Arrange crostini on the bottom of individual serving bowls, cover with soup, drizzle with extra virgin olive oil and parmesan.
Serve immediately.
Probably, due to the quantity of the ingredients, you'll have soup left: freeze it for the future, when you want a soup and you don't have time to prepare it!
If you haven't used all the cooking water, freeze it too; you can use it later as a vegetable broth, or in any soup.
You can use chicken broth instead of water, but it wouldn't be vegetarian.
If you want, you can cook pasta or rice or farro but you need more water/broth and you'll have to stir it constantly because creamy soups stick on the bottom of pans.
Monday, November 9, 2009
ORANGE TART - CROSTATA ALL'ARANCIA
Dessert
For the dough:
11 oz 00 flour
5 1/2 oz sugar
3 1/2 oz butter, diced really cold
2 eggs
1 tsp baking powder
salt
For the cream:
2 oranges, zest and juice
5 oz sugar
3 oz butter
4 eggs
3 tbsp confectioner's sugar
2 tbsp hazelnuts, chopped
In a bowl mix flour, sugar a pinch of salt and baking powder; add butter and eggs; mix quickly to combine all ingredients but not too long otherwise the butter warms up and the crust will become hard.
Put the dough in the refrigerator for 30 minutes at least.
Meanwhile, preheat the oven at 350 and prepare the orange cream.
Melt the butter. In a bowl arrange eggs, orange zest and sugar and mix. Add the melted, cold butter to the mix together with orange juice. Mix well to combine.
Take the dough out of the fridge and roll it over a flour-dusted table, thick about 1/4".
Put dough disk in a pie-pan (buttered and dusted with flour or with parchment paper) and poke it with a fork.
Sprinkle the chopped hazelnuts, cover with the orange cream and dust with confectioner's sugar.
Cook in the center rack of the oven for 25-30 minutes.
If there is some dough left you can either freeze it, in order to use it later, or roll it about same thickness and make cookies. Those have to be baked at same temperature but only about 10 minutes.
For the dough:
11 oz 00 flour
5 1/2 oz sugar
3 1/2 oz butter, diced really cold
2 eggs
1 tsp baking powder
salt
For the cream:
2 oranges, zest and juice
5 oz sugar
3 oz butter
4 eggs
3 tbsp confectioner's sugar
2 tbsp hazelnuts, chopped
In a bowl mix flour, sugar a pinch of salt and baking powder; add butter and eggs; mix quickly to combine all ingredients but not too long otherwise the butter warms up and the crust will become hard.
Put the dough in the refrigerator for 30 minutes at least.
Meanwhile, preheat the oven at 350 and prepare the orange cream.
Melt the butter. In a bowl arrange eggs, orange zest and sugar and mix. Add the melted, cold butter to the mix together with orange juice. Mix well to combine.
Take the dough out of the fridge and roll it over a flour-dusted table, thick about 1/4".
Put dough disk in a pie-pan (buttered and dusted with flour or with parchment paper) and poke it with a fork.
Sprinkle the chopped hazelnuts, cover with the orange cream and dust with confectioner's sugar.
Cook in the center rack of the oven for 25-30 minutes.
If there is some dough left you can either freeze it, in order to use it later, or roll it about same thickness and make cookies. Those have to be baked at same temperature but only about 10 minutes.
Monday, November 2, 2009
PEPPERS STUFFED WTH PASTA AND MOZZARELLA
Complete meal - vegetarian
3 red bell peppers
3 yellow bell peppers
10 1/2 oz of mozzarella, thinly sliced (in about 24 slices)
1/2 lb of orzo pasta (or other small one)
1 eggplant, diced
2 tomatoes, seeds removed and diced
4 tbsp Extra virgin olive oil
6 anchovy fillets, chopped (optional)
7 basil leaves, minced
4 sprigs parsley, minced
5 sprigs chive, finely chopped
Put a pot with water to a boil and preheat oven to 350.
In a non-stick skillet over medium heat, warm 1 tbsp of olive oil, add the eggplants and cook until tender and golden (about 10 minutes, depending on the size of the cubes).
When the water boils, add salt and pasta and cook for half of the cooking time, drain and place it in a bowl together with all other ingredients (except for the mozzarella), adjust with salt and pepper, drizzle with 2 tbsp of olive oil, mix to combine and set aside.
Cut the top off of each pepper and save it; remove the core and inner white ribbing and discard.
Arrange peppers on an ovensafe baking dish, brushed with the remaining olive oil, and fill each one halfway with pasta mixture.
Layer 2 slices of mozzarella and cover with the remaining mixture; finish with one more layer of mozzarella and put top back on.
Transfer the baking dish into the oven and cook for 40 minutes or until the cheese is melted and peppers are soft.
Serves 6 people.
You can use any kind of small pasta shape you like (tubetti, orzo...) or farro or rice, in which case you have to adjust the timing. You should cook them about 3/4 of their usual cooking time.
3 red bell peppers
3 yellow bell peppers
10 1/2 oz of mozzarella, thinly sliced (in about 24 slices)
1/2 lb of orzo pasta (or other small one)
1 eggplant, diced
2 tomatoes, seeds removed and diced
4 tbsp Extra virgin olive oil
6 anchovy fillets, chopped (optional)
7 basil leaves, minced
4 sprigs parsley, minced
5 sprigs chive, finely chopped
Put a pot with water to a boil and preheat oven to 350.
In a non-stick skillet over medium heat, warm 1 tbsp of olive oil, add the eggplants and cook until tender and golden (about 10 minutes, depending on the size of the cubes).
When the water boils, add salt and pasta and cook for half of the cooking time, drain and place it in a bowl together with all other ingredients (except for the mozzarella), adjust with salt and pepper, drizzle with 2 tbsp of olive oil, mix to combine and set aside.
Cut the top off of each pepper and save it; remove the core and inner white ribbing and discard.
Arrange peppers on an ovensafe baking dish, brushed with the remaining olive oil, and fill each one halfway with pasta mixture.
Layer 2 slices of mozzarella and cover with the remaining mixture; finish with one more layer of mozzarella and put top back on.
Transfer the baking dish into the oven and cook for 40 minutes or until the cheese is melted and peppers are soft.
Serves 6 people.
You can use any kind of small pasta shape you like (tubetti, orzo...) or farro or rice, in which case you have to adjust the timing. You should cook them about 3/4 of their usual cooking time.
Monday, October 26, 2009
BABY SPINACH SALAD WITH PINENUTS
Side dish - vegetarian
2 bags of fresh baby spinach
4 tbsp of roasted pinenuts
1 red onion, thinly sliced
3 tbsp of extra virgin olive oil
2 tbsp of balsamic vinegar
salt and pepper
Arrange spinach, pinenuts and onion in a big bowl and mix to combine.
In a separate bowl prepare a balsamic vinaigrette: combine oil, vinegar, salt and pepper and beat with a fork or a whisk for a few moments in order to obtain a thicker seasoning.
Season the salad with the vinaigrette and serve immediately. Serves 4.
To better combine the pinenuts, you can roughly chop half of them and mix the chopped ones into the vinaigrette.
2 bags of fresh baby spinach
4 tbsp of roasted pinenuts
1 red onion, thinly sliced
3 tbsp of extra virgin olive oil
2 tbsp of balsamic vinegar
salt and pepper
Arrange spinach, pinenuts and onion in a big bowl and mix to combine.
In a separate bowl prepare a balsamic vinaigrette: combine oil, vinegar, salt and pepper and beat with a fork or a whisk for a few moments in order to obtain a thicker seasoning.
Season the salad with the vinaigrette and serve immediately. Serves 4.
To better combine the pinenuts, you can roughly chop half of them and mix the chopped ones into the vinaigrette.
Monday, October 19, 2009
SEA BREAM (OR SEA BASS) COOKED IN SALT
Second course - vegetarian
8 cups coarse salt
1 whole Sea Bream about 2 - 2 1/2 lbs.
Extra Virgin Olive Oil
Pepper (optional)
Heat oven at 475F.
Pour half salt in a baking dish, place fish on top and cover with the remaining salt.
Bake for 40 minutes.
Remove from ove, gently crack the crust and transfer the fish to a serving dish, brushing off all the salt.
Open the fish, remove the fishbone, drizzle with a good extra virgin olive oil and sprinkle with pepper (if you want).
Serve it with roasted potatoes or toasted bread brushed with garlic (bruschetta-style) and a fresh green salad; in this way you'll have a complete meal.
If you carefully brush away the salt, the fish will result perfectly seasoned.
8 cups coarse salt
1 whole Sea Bream about 2 - 2 1/2 lbs.
Extra Virgin Olive Oil
Pepper (optional)
Heat oven at 475F.
Pour half salt in a baking dish, place fish on top and cover with the remaining salt.
Bake for 40 minutes.
Remove from ove, gently crack the crust and transfer the fish to a serving dish, brushing off all the salt.
Open the fish, remove the fishbone, drizzle with a good extra virgin olive oil and sprinkle with pepper (if you want).
Serve it with roasted potatoes or toasted bread brushed with garlic (bruschetta-style) and a fresh green salad; in this way you'll have a complete meal.
If you carefully brush away the salt, the fish will result perfectly seasoned.
Monday, October 12, 2009
BUCATINI ALL'AMATRICIANA
(Bucatini Amatriciana style)
First course
1/2 lb Bucatini
2 oz pancetta, diced
2 big ripe tomatoes, peeled, seeded and diced
2 tbsp pecorino romano, grated
Put a big pot (better taller than wider) with water to a boil.
In the meantime put a big non-stick skillet on high heat and saute the pancetta for about 2 minutes, than add wine and let the alcohol evaporate.
Add tomatoes, lower the heat to medium and cook for 5 more minutes.
When the water boils, add salt and pasta; cook for 8-10 minutes (depending on your taste but remember that "al dente" pasta is easier to digest than overcooked one).
Drain pasta and reserve a few tablespoons of the cooking water; toss the pasta in the skillet with the sauce and sautee for a couple minutes. If the sauce is too thick, add some of the reserved cooking water.
Serve drizzled with grated pecorino romano.
This recipe serves 2 people.
Substitutions, in case you don't find the original ingredients
- 6 slices of thick, non-smoked bacon; just remember that it is fatter than pancetta so try to remove part of the fat before cooking it and drain part of the cooking one.
- 1/2 can of peeled tomatoes (diced) or crushed tomatoes
- Grated parmesan can work.
Theoretically, in Italy every sauce has its pasta shape but, in case you don't like it or you can't find it, you can use any shape you like.
This recipe has been created in Amatrice (hence the name) a town not too far away from Rome and calls for Guanciale (salted pork cheek), unfortunately not easy to found so you can use pancetta (or bacon in our case) without big problems.
First course
1/2 lb Bucatini
2 oz pancetta, diced
2 big ripe tomatoes, peeled, seeded and diced
2 tbsp pecorino romano, grated
Put a big pot (better taller than wider) with water to a boil.
In the meantime put a big non-stick skillet on high heat and saute the pancetta for about 2 minutes, than add wine and let the alcohol evaporate.
Add tomatoes, lower the heat to medium and cook for 5 more minutes.
When the water boils, add salt and pasta; cook for 8-10 minutes (depending on your taste but remember that "al dente" pasta is easier to digest than overcooked one).
Drain pasta and reserve a few tablespoons of the cooking water; toss the pasta in the skillet with the sauce and sautee for a couple minutes. If the sauce is too thick, add some of the reserved cooking water.
Serve drizzled with grated pecorino romano.
This recipe serves 2 people.
Substitutions, in case you don't find the original ingredients
- 6 slices of thick, non-smoked bacon; just remember that it is fatter than pancetta so try to remove part of the fat before cooking it and drain part of the cooking one.
- 1/2 can of peeled tomatoes (diced) or crushed tomatoes
- Grated parmesan can work.
Theoretically, in Italy every sauce has its pasta shape but, in case you don't like it or you can't find it, you can use any shape you like.
This recipe has been created in Amatrice (hence the name) a town not too far away from Rome and calls for Guanciale (salted pork cheek), unfortunately not easy to found so you can use pancetta (or bacon in our case) without big problems.
Sunday, October 4, 2009
RISOTTO WITH BUTTERNUT SQUASH
First course - vegetarian
1 1/2 cup carnaroli or arborio rice
2 cups butternut squash (or other pumpkin), diced
1 leek (white part only) or 1 small onion, minced
4 cups vegetable or chicken stock (at least)
4 tbsp olive oil
1/4 cup white wine
2 tbsp ricotta (or cream cheese)
4 tbsp parmesan, grated
Salt
Put the stock to a boil, remember that's always better a little more that not enough.
In the mean time put a big, non-stick skillet over medium heat and warm the oil; when ready, add the leeks (or onion) and sautee until tender.
Add squash or pumpkin and stir to combine, cook about 2-3 minutes, then add rice and sautee a couple minutes, always stirring: heat must be medium-high and the rice must become translucent; now it's the time to add wine.
As soon as it evaporates, start adding the stock (that must be boiling, otherwise it stops the rice cooking) 1/3 cup at a time; wait until the stock has been absorbed before adding some more.
Stir often to prevent sticking. When rice is "al dente", after 15/18 minutes, add the ricotta (or the cream cheese), melted in a little quantity of milk, and the parmesan.
You should use butter instead of ricotta or cream cheese, this variation is used to give a creamy texture without exceeding with calories or cholesterol.
Don't be afraid of the wine content: the alcohol will evaporate cooking, leaving just the wine flavor.
1 1/2 cup carnaroli or arborio rice
2 cups butternut squash (or other pumpkin), diced
1 leek (white part only) or 1 small onion, minced
4 cups vegetable or chicken stock (at least)
4 tbsp olive oil
1/4 cup white wine
2 tbsp ricotta (or cream cheese)
4 tbsp parmesan, grated
Salt
Put the stock to a boil, remember that's always better a little more that not enough.
In the mean time put a big, non-stick skillet over medium heat and warm the oil; when ready, add the leeks (or onion) and sautee until tender.
Add squash or pumpkin and stir to combine, cook about 2-3 minutes, then add rice and sautee a couple minutes, always stirring: heat must be medium-high and the rice must become translucent; now it's the time to add wine.
As soon as it evaporates, start adding the stock (that must be boiling, otherwise it stops the rice cooking) 1/3 cup at a time; wait until the stock has been absorbed before adding some more.
Stir often to prevent sticking. When rice is "al dente", after 15/18 minutes, add the ricotta (or the cream cheese), melted in a little quantity of milk, and the parmesan.
You should use butter instead of ricotta or cream cheese, this variation is used to give a creamy texture without exceeding with calories or cholesterol.
Don't be afraid of the wine content: the alcohol will evaporate cooking, leaving just the wine flavor.
Monday, September 28, 2009
TUNA STEAKS WITH CHERRY TOMATOES
Second course - vegetarian
1 lb of cherry tomatoes
4 Tuna steaks, about 7 oz. each
3 basil leaves
1/2 red onion, minced
1 clove garlic, minced
4 anchovy fillets, minced (optional)
2 tbsp capers, packed in salt, rinsed
1 tbsp oregano
Extra virgin olive oil
Combine onion, garlic, anchovies, capers and oregano in a bowl, mix and cover with olive oil; set aside to marinate for about 20 minutes.
Meanwhile, peel the tomatoes, put them in another bowl with basil, 2 tbsp of extra virgin olive oil and a pinch of salt, mix well to combine and let it marinate for about 15 minutes.
After the 20 minutes, transfer the onion mixture to a skillet over medium heat and warm until the anchovies dissolve, about 5 minutes. Add now the tuna and cook about 3 minutes on each side; toss the tomatoes in the skillet and cook for 8-10 minutes more. Season with salt.
Serve immediately, arranging 1 steak with its sauce on each individual plate and accompanying with a green salad.
Instead of tuna you could also use salmon or swordfish.
1 lb of cherry tomatoes
4 Tuna steaks, about 7 oz. each
3 basil leaves
1/2 red onion, minced
1 clove garlic, minced
4 anchovy fillets, minced (optional)
2 tbsp capers, packed in salt, rinsed
1 tbsp oregano
Extra virgin olive oil
Combine onion, garlic, anchovies, capers and oregano in a bowl, mix and cover with olive oil; set aside to marinate for about 20 minutes.
Meanwhile, peel the tomatoes, put them in another bowl with basil, 2 tbsp of extra virgin olive oil and a pinch of salt, mix well to combine and let it marinate for about 15 minutes.
After the 20 minutes, transfer the onion mixture to a skillet over medium heat and warm until the anchovies dissolve, about 5 minutes. Add now the tuna and cook about 3 minutes on each side; toss the tomatoes in the skillet and cook for 8-10 minutes more. Season with salt.
Serve immediately, arranging 1 steak with its sauce on each individual plate and accompanying with a green salad.
Instead of tuna you could also use salmon or swordfish.
Monday, September 21, 2009
EGGPLANT "BALLS"
Second course - side dish - Vegetarian
POLPETTE DI MELANZANE
4 Eggplants, cut in half lengthwise
1 Egg, big
2 oz of dried bread
2 oz of grated parmesan
Bread crumbs
Salt, pepper and nutmeg
Olive oil to fry
Preheat oven to 375F and roast eggplants for about 20 minutes (or boil them whole).
Warm up the milk and soak the bread.
When the eggplants are warm enough to be handled, scrape the pulp out of them and arrange it in a bowl together with the soaked bread (squeezed from the milk), parmesan, egg, nutmeg, salt and pepper.
Mix well to combine all ingredients and make "balls" with the mixture.
Warm up the oil in a deep pan on high heat; roll "balls" into the breadcrumbs making sure that they are well coated.
Fry the "balls" little by little and drain them on paper towel.
You can serve them either hot or cold. If you don't like to fry them, you can cook the "balls" in oven at 375F for about 20 minutes or until golden.
POLPETTE DI MELANZANE
4 Eggplants, cut in half lengthwise
1 Egg, big
2 oz of dried bread
2 oz of grated parmesan
Bread crumbs
Salt, pepper and nutmeg
Olive oil to fry
Preheat oven to 375F and roast eggplants for about 20 minutes (or boil them whole).
Warm up the milk and soak the bread.
When the eggplants are warm enough to be handled, scrape the pulp out of them and arrange it in a bowl together with the soaked bread (squeezed from the milk), parmesan, egg, nutmeg, salt and pepper.
Mix well to combine all ingredients and make "balls" with the mixture.
Warm up the oil in a deep pan on high heat; roll "balls" into the breadcrumbs making sure that they are well coated.
Fry the "balls" little by little and drain them on paper towel.
You can serve them either hot or cold. If you don't like to fry them, you can cook the "balls" in oven at 375F for about 20 minutes or until golden.
Monday, September 14, 2009
MOUNTAIN ASPARAGUS RAVIOLI
First course - vegetarian
1 box of frozen Ravioli
12 asparagus, sliced
1 cup heavy cream
2 tbsp extra virgin olive oil
1 clove garlic
Put a large pot with water to a boil. When it starts boiling add salt and ravioli, mix well to prevent sticking.
In the meantime, warm up the oil in a big skillet over medium-high heat, when ready, saute the garlic (whole if you want to remove it) and the asparagus.
Adjust with salt and cook for about 5 minutes. Add the cream, mix, adjust with salt and pepper and cook for a couple of minutes more.
When the ravioli are "al dente" (8 to 10 minutes), drain them with a slotted spoon and toss them in the skillet with the sauce; mix well to combine and serve immediately sprinkled with grated parmesan or chopped parsley.
If you like the pasta a little softer, cook them for 1 or 2 minutes longer.
Having artichokes also in the filling, you can substitute the asparagus with 6 frozen artichoke hearts and cook the sauce in the same way.
This recipe serves 3 if this is not the only dish served, otherwise it will serve 2 people.
Just an info: these are among the best ravioli I have tasted since we left Italy!
1 box of frozen Ravioli
12 asparagus, sliced
1 cup heavy cream
2 tbsp extra virgin olive oil
1 clove garlic
Put a large pot with water to a boil. When it starts boiling add salt and ravioli, mix well to prevent sticking.
In the meantime, warm up the oil in a big skillet over medium-high heat, when ready, saute the garlic (whole if you want to remove it) and the asparagus.
Adjust with salt and cook for about 5 minutes. Add the cream, mix, adjust with salt and pepper and cook for a couple of minutes more.
When the ravioli are "al dente" (8 to 10 minutes), drain them with a slotted spoon and toss them in the skillet with the sauce; mix well to combine and serve immediately sprinkled with grated parmesan or chopped parsley.
If you like the pasta a little softer, cook them for 1 or 2 minutes longer.
Having artichokes also in the filling, you can substitute the asparagus with 6 frozen artichoke hearts and cook the sauce in the same way.
This recipe serves 3 if this is not the only dish served, otherwise it will serve 2 people.
Just an info: these are among the best ravioli I have tasted since we left Italy!
Monday, September 7, 2009
CALF LIVER "EMILIAN" STYLE
Second course
Recipe nicely provided by Luciano, owner and chef of Luciano's on Lakeside
4 slices of calf liver
2 big onions, thinly sliced
Extra virgin olive oil
Bread crumbs
Sage and rosemary
On a big skillet over high heat warm up 4 tbsp of olive oil and sautee the onions, together with rosemary and sage, for 2-3 minutes; lower the heat and cook the onions until tender, about 10-15 minutes. Adjust with salt and pepper, if liked.
In the meantime, put the liver in the bread crumbs, turning and pressing the slices so the crumbs stick well on every side.
Put a big skillet on high heat and warm about 1/3" of olive oil. When the oil is hot, immerse the liver carefully into the oil and cook it until golden on both sides.
Adjust with salt and pepper and set on paper towel to drain.
Serve the liver immediately with the onions as side.
Recipe nicely provided by Luciano, owner and chef of Luciano's on Lakeside
4 slices of calf liver
2 big onions, thinly sliced
Extra virgin olive oil
Bread crumbs
Sage and rosemary
On a big skillet over high heat warm up 4 tbsp of olive oil and sautee the onions, together with rosemary and sage, for 2-3 minutes; lower the heat and cook the onions until tender, about 10-15 minutes. Adjust with salt and pepper, if liked.
In the meantime, put the liver in the bread crumbs, turning and pressing the slices so the crumbs stick well on every side.
Put a big skillet on high heat and warm about 1/3" of olive oil. When the oil is hot, immerse the liver carefully into the oil and cook it until golden on both sides.
Adjust with salt and pepper and set on paper towel to drain.
Serve the liver immediately with the onions as side.
Monday, August 31, 2009
TORTINO DI PESCE E PATATE
"Cake" with fish and potatoes
Second course - vegetarian
3 medium potatoes
4 white fish fillets (cod, sole, tilapia...)
2 tbsp white wine
2 cloves garlic
1 bunch of parsley (only the leaves)
1 1/2 tbsp capers (packed in salt)
2 anchovy fillets
2 tbsp bread crumbs
2 tbsp Grated parmesan
Olive oil
Prepare a green sauce: rinse the capers and roughly chop the garlic.
Arrange them together with anchovy fillets and parsely in a bowl and start blending them (with an immersion blender) with a couple of tbsp of wine. Add the olive oil in a slow stream, blending until you obtain a smooth "pesto".
Pre-cook whole potatoes boiling them for about 3/4 of the time; drain, peel and slice into 1/4"-thick slices.
Pre-heat oven at 370°.
Grease an oven-proof pan (about 9-10") with oil and breadcrumbs and line the bottom with potatoes, spread with green sauce ans a little salt, fish, sauce and salt, continue until you finish the ingredients topping with potatoes (usually I make 2 lines of fish and 3 of potatoes).
Sprinkle with bread crumbs and parmesan mixed together.
Cover with foil and cook for 20 minutes, uncover and cook for 10 more minutes or until a golden crust forms.
Serve immediately, accompanied with the remaining sauce and a green salad.
Serves 2 to 4 people, depending on what else is in the menu.
Second course - vegetarian
3 medium potatoes
4 white fish fillets (cod, sole, tilapia...)
2 tbsp white wine
2 cloves garlic
1 bunch of parsley (only the leaves)
1 1/2 tbsp capers (packed in salt)
2 anchovy fillets
2 tbsp bread crumbs
2 tbsp Grated parmesan
Olive oil
Prepare a green sauce: rinse the capers and roughly chop the garlic.
Arrange them together with anchovy fillets and parsely in a bowl and start blending them (with an immersion blender) with a couple of tbsp of wine. Add the olive oil in a slow stream, blending until you obtain a smooth "pesto".
Pre-cook whole potatoes boiling them for about 3/4 of the time; drain, peel and slice into 1/4"-thick slices.
Pre-heat oven at 370°.
Grease an oven-proof pan (about 9-10") with oil and breadcrumbs and line the bottom with potatoes, spread with green sauce ans a little salt, fish, sauce and salt, continue until you finish the ingredients topping with potatoes (usually I make 2 lines of fish and 3 of potatoes).
Sprinkle with bread crumbs and parmesan mixed together.
Cover with foil and cook for 20 minutes, uncover and cook for 10 more minutes or until a golden crust forms.
Serve immediately, accompanied with the remaining sauce and a green salad.
Serves 2 to 4 people, depending on what else is in the menu.
Monday, August 24, 2009
"TORTA" CON FRUTTA E CREMA
Dessert
Cake with fresh fruit and cream
Ladyfingers
4 eggs
4 tbsp sugar
4 tbsp flour
1 qt milk
fresh fruit (your favorite)
unflavored jelly powder
First of all, prepare the cream (or custard). Warm the milk without letting it boil.
In a saucepan, with heavy bottom, combine the sugar, the flour and the eggs, whisking to prevent knots. On low-medium heat add the warm milk in a slow stream, always whisking and bring to boil, whisking continuously; it will take about 5-8 minutes (the warmer the milk, the quicker the cooking).
Set aside and let it cool, mixing it occasionally to prevent the film on top.
Line the bottom of a square or rectangular cake pan with ladyfingers dipped in milk or fruit syrup diluited with water or coffee witha few teaspoons of liqueur (depepnding on who will eat this cake).
Cover with cream and decorate with your favorite fresh fruit.
Prepare the jelly follwiong the instruction on the box and spread a thin layer to avoid the fruit to become dark.
Refrigerate for at least 2 hours.
I also make this with leftovers of Panettone or other sponge cakes and pound cakes.
Monday, August 17, 2009
PORCINI MUSHROOMS FETTUCCINE WITH BREAD AND WALNUTS CRUMBS
First course - vegetarian
1/2 lb porcini mushrooms fettuccine
4 tbsp bread crumbs (coarse)
4 tbsp walnuts, roughly chopped
2 sage leaves, minced
2 cloves garlic, chopped
3 tbsp Extra virgin olive oil
hot red pepper flakes
These fettuccine, as all the flavored pastas, need a sauce that enhances their flavor, not that covers it, so forget tomato sauces or creamy ones.
Put a tall pot with water to a boil, when boiling, add salt and pasta, stir well to prevent sticking.
During the 7-8 minutes of coking time, put a skillet on medium-high heat, warm the olive oil with garlic and sage, stirring and sauteing it for about 1-2 minutes.
Then add bread, walnut crumbs and a pinch of pepper flakes and salt mixing quickly and cook until bread crumbs are golden and crisp. Remove from heat.
When pasta is "al dente", drain it carefully to remove all water (that would wet the bread) and toss it in the skillet with the sauce, over high heat.
Stir well, if you think that the pasta is too dry, add 1 tbsp of olive oil and remove from heat.
Serve immediately sprinkled with chopped parsley (I would avoid parmesan because it would cover the pasta flavor).
Serves 2-3 people.
1/2 lb porcini mushrooms fettuccine
4 tbsp bread crumbs (coarse)
4 tbsp walnuts, roughly chopped
2 sage leaves, minced
2 cloves garlic, chopped
3 tbsp Extra virgin olive oil
hot red pepper flakes
These fettuccine, as all the flavored pastas, need a sauce that enhances their flavor, not that covers it, so forget tomato sauces or creamy ones.
Put a tall pot with water to a boil, when boiling, add salt and pasta, stir well to prevent sticking.
During the 7-8 minutes of coking time, put a skillet on medium-high heat, warm the olive oil with garlic and sage, stirring and sauteing it for about 1-2 minutes.
Then add bread, walnut crumbs and a pinch of pepper flakes and salt mixing quickly and cook until bread crumbs are golden and crisp. Remove from heat.
When pasta is "al dente", drain it carefully to remove all water (that would wet the bread) and toss it in the skillet with the sauce, over high heat.
Stir well, if you think that the pasta is too dry, add 1 tbsp of olive oil and remove from heat.
Serve immediately sprinkled with chopped parsley (I would avoid parmesan because it would cover the pasta flavor).
Serves 2-3 people.
Monday, August 10, 2009
SUMMER ROAST WITH CAPERS SAUCE
Entree - second course
2 lbs Veal shoulder roast
2 medium onions, sliced
5 tbsp Extra virgin olive oil
2 tbsp capers, packed in salt and rinsed
2 sage leaves
2 rosemary sprigs
1/4 cup dry white wine
2 cups vegetable stocks
1/2 red bell pepper, roasted
1/2 zucchini, sliced and roasted
2 cups vegetable stock (or chicken broth)
2 tomatoes, diced
In a deep skillet with lid, over medium heat, warm 2 tbsp oil, add onions and capers and cook until onions are translucent.
Season meat with salt and pepper; in a skillet over medium heat, warm the remaining oil; add sage, rosemary and veal and sautee until meat is golden brown on all sides.
Transfer it to the skillet with onions and cook for 5 minutes uncovered, then cover and let it roast for 10 minutes, turning it often.
Add the wine and let the alcohol evaporate, then add the stock, lower the heat and stew it, covered, for 1 hour and 20 minutes.
When the meat is cooked through, remove it from the pan and set aside to cool; reduce the cooking juice if necessary and transfer it to a food processor together with pepper and zuchini. Puree until you obtain a smooth sauce.
Adjust with salt, if necessary, and set aside.
Slice the roast and serve it with the sauce, garnished with the tomatoes.
Serves 4 to 6 people.
2 lbs Veal shoulder roast
2 medium onions, sliced
5 tbsp Extra virgin olive oil
2 tbsp capers, packed in salt and rinsed
2 sage leaves
2 rosemary sprigs
1/4 cup dry white wine
2 cups vegetable stocks
1/2 red bell pepper, roasted
1/2 zucchini, sliced and roasted
2 cups vegetable stock (or chicken broth)
2 tomatoes, diced
In a deep skillet with lid, over medium heat, warm 2 tbsp oil, add onions and capers and cook until onions are translucent.
Season meat with salt and pepper; in a skillet over medium heat, warm the remaining oil; add sage, rosemary and veal and sautee until meat is golden brown on all sides.
Transfer it to the skillet with onions and cook for 5 minutes uncovered, then cover and let it roast for 10 minutes, turning it often.
Add the wine and let the alcohol evaporate, then add the stock, lower the heat and stew it, covered, for 1 hour and 20 minutes.
When the meat is cooked through, remove it from the pan and set aside to cool; reduce the cooking juice if necessary and transfer it to a food processor together with pepper and zuchini. Puree until you obtain a smooth sauce.
Adjust with salt, if necessary, and set aside.
Slice the roast and serve it with the sauce, garnished with the tomatoes.
Serves 4 to 6 people.
Monday, August 3, 2009
STEWED ARTICHOKES AND POTATOES WITH ONIONS
Side dish - Vegetarian
1 small onion, chopped
5 medium potatoes, peeled and cut in wedges
10 1/2 oz artichoke hearts, sliced
3 tbsp extra virgin olive oil
3 sprigs parsley, chopped
Salt and pepper
In a deep skillet or a saucepan on medium heat, warm oil and sautee the onion for about 4-5 minutes, until it becomes lightly brown and tender.
Add potatoes and artichokes, stir well to combine, adjust with salt and pepper and add 2 cups of water.
Bring to a boil then lower heat, cover and cook for 15 minutes, stirring occasionally.
When the vegetables are ready, add parsley (and salt and pepper if necessary) and stir; arrange on a platter, sprinkle with more parsley and serve immediately.
It saves time if you use frozen artichoke hearts or fresh pre-cleaned ones.
It pairs with red and white meats, fish eggs but it's great alone, too.
1 small onion, chopped
5 medium potatoes, peeled and cut in wedges
10 1/2 oz artichoke hearts, sliced
3 tbsp extra virgin olive oil
3 sprigs parsley, chopped
Salt and pepper
In a deep skillet or a saucepan on medium heat, warm oil and sautee the onion for about 4-5 minutes, until it becomes lightly brown and tender.
Add potatoes and artichokes, stir well to combine, adjust with salt and pepper and add 2 cups of water.
Bring to a boil then lower heat, cover and cook for 15 minutes, stirring occasionally.
When the vegetables are ready, add parsley (and salt and pepper if necessary) and stir; arrange on a platter, sprinkle with more parsley and serve immediately.
It saves time if you use frozen artichoke hearts or fresh pre-cleaned ones.
It pairs with red and white meats, fish eggs but it's great alone, too.
Monday, July 27, 2009
FISH SOUP LUCIANO'S STYLE
Soup - Main entree - vegetarian
1 lb mussels, cleaned
1 lb clams, cleaned
1 lb salmon, cubed
4 crab legs
1 lb baby shrimps
8 medium prawns
1/2 lb fresh cherry tomatoes, halved
25 oz strained or chopped San Marzano (or whole, peeled ones to be chopped)
4 cloves arlic
10 tbsp extra virgin olive oil
1/2 cup dry white wine
4 tbsp chopped parsley
salt, pepper (or chilli pepper flakes)
In a big skillet over medium heat, warm 4 tbsp of olive oil, add 1 clove garlic (crushed), clams and mussels and cook, covered, until they open, discard the closed ones.
Put a big saucepan over medium heat, warm the remaining olive oil and garlic, add the salmon and sautee it for a couple of minutes; put in the clams and the mussels (without the cooking water, to be carefully filtered and saved).
Add crab legs and white wine, let the alcohol evaporate; sitr and add both tomatoes, adjust with salt and pepper (or hot pepper flakes), stir and cook for about 10 minutes.
At this point put in the medium prawns, stir and cook for 5 more minutes and, after this time frame, add the baby shrimp, continue cooking for 2-3 more minutes, stirring occasionally.
If you think that the sauce is too thick, you can add a part of the cooking water you saved.
Divide into individual bowls, sprinkle with parsley and serve immediately.
Serves 4.
This soup pairs perfectly with toasted bread, ciabatta is the best one, rubbed with garlic.
This week, the recipe has been created and kindly provided by Luciano, chef of Luciano's Restaurant.
1 lb mussels, cleaned
1 lb clams, cleaned
1 lb salmon, cubed
4 crab legs
1 lb baby shrimps
8 medium prawns
1/2 lb fresh cherry tomatoes, halved
25 oz strained or chopped San Marzano (or whole, peeled ones to be chopped)
4 cloves arlic
10 tbsp extra virgin olive oil
1/2 cup dry white wine
4 tbsp chopped parsley
salt, pepper (or chilli pepper flakes)
In a big skillet over medium heat, warm 4 tbsp of olive oil, add 1 clove garlic (crushed), clams and mussels and cook, covered, until they open, discard the closed ones.
Put a big saucepan over medium heat, warm the remaining olive oil and garlic, add the salmon and sautee it for a couple of minutes; put in the clams and the mussels (without the cooking water, to be carefully filtered and saved).
Add crab legs and white wine, let the alcohol evaporate; sitr and add both tomatoes, adjust with salt and pepper (or hot pepper flakes), stir and cook for about 10 minutes.
At this point put in the medium prawns, stir and cook for 5 more minutes and, after this time frame, add the baby shrimp, continue cooking for 2-3 more minutes, stirring occasionally.
If you think that the sauce is too thick, you can add a part of the cooking water you saved.
Divide into individual bowls, sprinkle with parsley and serve immediately.
Serves 4.
This soup pairs perfectly with toasted bread, ciabatta is the best one, rubbed with garlic.
This week, the recipe has been created and kindly provided by Luciano, chef of Luciano's Restaurant.
Sunday, July 19, 2009
CHOCOLATE FETTUCCINE, STRAWBERRY AND ICE CREAM
dessert
1 lb chocolate fettuccine
6 scoops of vanilla ice cream
4 oz dark chocolate (or 6 tsp od cocoa powder)
2 tbsp heavy cream
For the Strawberry coulisse:
3/4 lb strawberries
3 oz sugar
2 oz water
1 tbsp corn starch
1 tbsp lemon juice
First of all put a pot of lightly salted water to boil.
In the mean time, prepare the coulisse: wash and dice the strawberry, put them in a little saucepan together with sugar, water, lemon juice and corn starch. Cook them on a low heat, mixing with a wooden spoon to combine all the ingredients, for about 30 minutes.
Once the water boils, cook pasta for 8-10 minutes, drain and chill.
Mix the pasta with the coulisse, as you would do with any pasta and sauce.
Melt the chocolate with the cream.
Place the "seasoned" pasta in 6 little plates, top with a scoop of vanilla ice cream and drizzle with warm chocolate.
If you prefer, you can thaw a little the ice cream and sprinkle with cocoa powder.
Decorate with strawberry slices and mint leaves and serve immediately.
If you have some coulisse left, it maintains well in a closed container, if refrigerated, for a few days and you can use it over ice creams, cheese cakes and more.
You'll find the pasta at every farmers' Market (Tue: Methodist Church - Sparks / Wed: Somersett / Thu: Sparks Downtown / Fri: Tamarack Junction / Sat: California Ave and Booth) at the Pappardelle's booth.
1 lb chocolate fettuccine
6 scoops of vanilla ice cream
4 oz dark chocolate (or 6 tsp od cocoa powder)
2 tbsp heavy cream
For the Strawberry coulisse:
3/4 lb strawberries
3 oz sugar
2 oz water
1 tbsp corn starch
1 tbsp lemon juice
First of all put a pot of lightly salted water to boil.
In the mean time, prepare the coulisse: wash and dice the strawberry, put them in a little saucepan together with sugar, water, lemon juice and corn starch. Cook them on a low heat, mixing with a wooden spoon to combine all the ingredients, for about 30 minutes.
Once the water boils, cook pasta for 8-10 minutes, drain and chill.
Mix the pasta with the coulisse, as you would do with any pasta and sauce.
Melt the chocolate with the cream.
Place the "seasoned" pasta in 6 little plates, top with a scoop of vanilla ice cream and drizzle with warm chocolate.
If you prefer, you can thaw a little the ice cream and sprinkle with cocoa powder.
Decorate with strawberry slices and mint leaves and serve immediately.
If you have some coulisse left, it maintains well in a closed container, if refrigerated, for a few days and you can use it over ice creams, cheese cakes and more.
You'll find the pasta at every farmers' Market (Tue: Methodist Church - Sparks / Wed: Somersett / Thu: Sparks Downtown / Fri: Tamarack Junction / Sat: California Ave and Booth) at the Pappardelle's booth.
Sunday, July 12, 2009
PASTA WITH FRESH TOMATOES SAUCE
First course - vegetarian
1 lb of pasta (your favorite one)
4 medium tomatoes really ripe
4 leaves of fresh basil, roughly chopped
2 cloves of garlic
2 tbsp of extravirgin olive oil
salt - pepper (optional)
Put a pot with water to boil.
In the mean time, dice the tomatoes, put them in a bowl with the garlic, the basil, salt, olive oil and pepper. Set aside.
When the water boils add salt and pasta, stir.
Now put a skillet on medium/high heat and, when it's warm, toss in it the tomatoes with thier juice, stirring.
Drain the pasta and toss it in the skillet with the tomatoes, sautee for a couple of minutes and serve.
When you sautee the pasta with the sauce, you can add chopped mozzarella in it.
If you don't like the tomato peel, peel them this way:
- make a cross on the bottom of the tomatoes
- put them in boiling water for 30 seconds
- take them out and the peel will come away easily.
1 lb of pasta (your favorite one)
4 medium tomatoes really ripe
4 leaves of fresh basil, roughly chopped
2 cloves of garlic
2 tbsp of extravirgin olive oil
salt - pepper (optional)
Put a pot with water to boil.
In the mean time, dice the tomatoes, put them in a bowl with the garlic, the basil, salt, olive oil and pepper. Set aside.
When the water boils add salt and pasta, stir.
Now put a skillet on medium/high heat and, when it's warm, toss in it the tomatoes with thier juice, stirring.
Drain the pasta and toss it in the skillet with the tomatoes, sautee for a couple of minutes and serve.
When you sautee the pasta with the sauce, you can add chopped mozzarella in it.
If you don't like the tomato peel, peel them this way:
- make a cross on the bottom of the tomatoes
- put them in boiling water for 30 seconds
- take them out and the peel will come away easily.
Tuesday, July 7, 2009
TUNA AND BEANS SALAD TUSCAN STYLE
Salad - lactose and gluten free
1 can of cannellini beans
1 can of Tuna in olive oil
1 medium red onion, thinly sliced
Salt, wine vinegar
OPTIONAL Other vegetables of your preference (cucumbers, tomatoes and more)
Drain and rinse the beans, place them in a bowl together with the onions; season with salt and wine vinegar (red or white doesn't matter), mix well.
Add the tuna with all its olive oil and mix.
This is a quick recipe for a fresh salad, you can also prepare it the day before.
You can use this salad also for a pasta, rice or farro salad.
If you'd like to add more vegetables, remember to do that together to beans and onions; tuna must be the last ingredient added to the salad, before the seasoning because it doesn't need more salt.
You can use the beans you prefer, we mentioned the cannellini because, being Tuscan style, these are the most used in Tuscan cooking.
This recipe serves 2.
1 can of cannellini beans
1 can of Tuna in olive oil
1 medium red onion, thinly sliced
Salt, wine vinegar
OPTIONAL Other vegetables of your preference (cucumbers, tomatoes and more)
Drain and rinse the beans, place them in a bowl together with the onions; season with salt and wine vinegar (red or white doesn't matter), mix well.
Add the tuna with all its olive oil and mix.
This is a quick recipe for a fresh salad, you can also prepare it the day before.
You can use this salad also for a pasta, rice or farro salad.
If you'd like to add more vegetables, remember to do that together to beans and onions; tuna must be the last ingredient added to the salad, before the seasoning because it doesn't need more salt.
You can use the beans you prefer, we mentioned the cannellini because, being Tuscan style, these are the most used in Tuscan cooking.
This recipe serves 2.
Monday, June 29, 2009
FETTUCCINE WITH PRAWNS AND ASPARAGUS
First couse - vegetarian
7 oz fettuccine
5 prawns (16-20)
4 asparagus, sliced (leave the tops whole)
1/4 cup of white wine
2 tbsp extravirgin olive oil
2 fresh tomatoes, peeled and diced
1 tbsp parsley, chopped
Salt, pepper, garlic, thyme and basil
Put a large pot with water to boil. In the meantime put a skillet on medium heat, add the oil, garlic, thyme and the prawns; sautee for a couple of minutes.
At this moment add the asparagus and the fresh tomatoes, cook 2 more minutes and pour the wine, let the alcohol evaporate and cook slowly for about 7-10 minutes (depending on how you like the asparagus).
Adjust the quantity of salt and pepper.
As soon as the water boils, add salt and pasta in it; stir well to prevent sticking, and cook until "al dente".
Drain the fettuccine and toss them in the skillet with the sauce, mix well to combine all ingredients.
Serve immediately, sprinkled with chopped parsley.
This recipe serves 1.
This week, the recipe has been created and kindly provided by Luciano, chef of Luciano's Restaurant.
7 oz fettuccine
5 prawns (16-20)
4 asparagus, sliced (leave the tops whole)
1/4 cup of white wine
2 tbsp extravirgin olive oil
2 fresh tomatoes, peeled and diced
1 tbsp parsley, chopped
Salt, pepper, garlic, thyme and basil
Put a large pot with water to boil. In the meantime put a skillet on medium heat, add the oil, garlic, thyme and the prawns; sautee for a couple of minutes.
At this moment add the asparagus and the fresh tomatoes, cook 2 more minutes and pour the wine, let the alcohol evaporate and cook slowly for about 7-10 minutes (depending on how you like the asparagus).
Adjust the quantity of salt and pepper.
As soon as the water boils, add salt and pasta in it; stir well to prevent sticking, and cook until "al dente".
Drain the fettuccine and toss them in the skillet with the sauce, mix well to combine all ingredients.
Serve immediately, sprinkled with chopped parsley.
This recipe serves 1.
This week, the recipe has been created and kindly provided by Luciano, chef of Luciano's Restaurant.
Monday, June 22, 2009
TILAPIA WITH RED BELL PEPPERS
Second course - fish
2.2 lb of Tilapia fillets
2 red bell peppers
8 oz black olives
1 garlic clove
5 tbsp extra virgin olive oil
Oregano, salt, pepper or pepper flakes (both optional)
Sauté the fish fillets 3 minutes each side in a skillet with 3 tbsp of oil. Set aside, covered.
Clean the peppers, remove the seeds and slice thinly; put the remaining oil with the garlic in a skillet and, once golden, add the peppers and the oregano, cover and cook for about 10 minutes, stirring often.
Remove the garlic and add the olives, cook for another 7-8 minutes then transfer the vegetables in the skillet with the fish; cover, adjust of salt and pepper and cook on low heat for 3-4 more minutes so that all the flavors combine.
Serve immediately.
You can use any kind of white fish fillets.
2.2 lb of Tilapia fillets
2 red bell peppers
8 oz black olives
1 garlic clove
5 tbsp extra virgin olive oil
Oregano, salt, pepper or pepper flakes (both optional)
Sauté the fish fillets 3 minutes each side in a skillet with 3 tbsp of oil. Set aside, covered.
Clean the peppers, remove the seeds and slice thinly; put the remaining oil with the garlic in a skillet and, once golden, add the peppers and the oregano, cover and cook for about 10 minutes, stirring often.
Remove the garlic and add the olives, cook for another 7-8 minutes then transfer the vegetables in the skillet with the fish; cover, adjust of salt and pepper and cook on low heat for 3-4 more minutes so that all the flavors combine.
Serve immediately.
You can use any kind of white fish fillets.
Monday, June 15, 2009
COMING SOON
Here's where you can find us:
- Tuesdays at Shopper's Square Farmers' Market
- Fridays at Tamarack Junction Farmers' Market
- Saturdays at Califonia street Farmers' Market
- Sundays at West street Farmers' Market
We'll open soon our store in the Arlington Gardens Mall at 606 Plumb Lane (just past the Stonehouse cafe').
- Tuesdays at Shopper's Square Farmers' Market
- Fridays at Tamarack Junction Farmers' Market
- Saturdays at Califonia street Farmers' Market
- Sundays at West street Farmers' Market
We'll open soon our store in the Arlington Gardens Mall at 606 Plumb Lane (just past the Stonehouse cafe').
VEAL WITH BEER
Second course
24 oz of veal sliced not too thinly (1/4")
2 onions, thinly sliced
2 tbsp of butter
3/4 cup of beer
salt
Melt the butter in a big skillet and sautee the meat in it until golden on both sides and cover with onions, add salt and beer. Let evaporate and serve immediately.
You can serve this dish with mashed potatoes or boiled potatoes, seasoned with olive oil, vinegar, salt and chopped parsley.
If you don't find veal, you can use pork.
24 oz of veal sliced not too thinly (1/4")
2 onions, thinly sliced
2 tbsp of butter
3/4 cup of beer
salt
Melt the butter in a big skillet and sautee the meat in it until golden on both sides and cover with onions, add salt and beer. Let evaporate and serve immediately.
You can serve this dish with mashed potatoes or boiled potatoes, seasoned with olive oil, vinegar, salt and chopped parsley.
If you don't find veal, you can use pork.
Monday, June 8, 2009
GOLDEN BAKED RIGATONI
First course (suitable for vegetarians)
1 lb rigatoni
1 cup ricotta cheese
2 cans peeled tomatoes (8 oz each)
3 tbsp parmigiano, grated
butter, salt, pepper
Put a pot of water to boil; when it's ready, add salt and pasta; preheat oven to 350.
Chop the tomatoes and, together with their sauce, add them to the ricotta cheese; adjust of salt and pepper.
Drain the rigatoni and put them in a bowl, pour the sauce over them and toss lightly.
Place in a buttered 2-quart casserole and sprinkle with parmigiano; dot with butter and bake, uncovered, about 20 minutes until the cheese is golden.
Serve immediately.
1 lb rigatoni
1 cup ricotta cheese
2 cans peeled tomatoes (8 oz each)
3 tbsp parmigiano, grated
butter, salt, pepper
Put a pot of water to boil; when it's ready, add salt and pasta; preheat oven to 350.
Chop the tomatoes and, together with their sauce, add them to the ricotta cheese; adjust of salt and pepper.
Drain the rigatoni and put them in a bowl, pour the sauce over them and toss lightly.
Place in a buttered 2-quart casserole and sprinkle with parmigiano; dot with butter and bake, uncovered, about 20 minutes until the cheese is golden.
Serve immediately.
Monday, June 1, 2009
EGGPLANTS AND MUSHROOMS "SFORMATO"
Second course - appetizer - sidedish (vegetarian)
11 oz eggplants
11 oz fresh mushrooms
1 oz dried mushrooms
1 cup of milk
1 tbsp of white flour
10 oz parmigiano, grated
2 eggs, beaten
1 clove of garlic
1/2 cup of fresh parsley, chopped
nutmeg, oreganon, salt, extra virgin olive oil
First of all prepare the bechamel: warm up the milk; in a pot big enough put the flour, a pinch of salt and a pinch of nutmeg, slowly add the milk whisking to prevent knots. Put the pot on medium/low heat and, always stirring (to prevent sticking on bottom of the pot), bring to boil then remove from heat. Set aside..
Preheat the oven at 375
Peel and dice the eggplant, slice the mushrooms and soak the dry ones in warm water for about 20 minutes.
Put a big skillet with olive oil on medium/high heat and add garlic, vegetables, oreganon, parsley and salt. Sautee and cook for about 15 minutes at medium/low heat, covered.
Coarsley blend the vegetables and add them to the bechamel, together with eggs and parmigiano; butter a cake pan (about 10") and dust with bread crumbs and cook for 35-40 minutes.
Reverse on a plate and serve immediately.
Can be used as appetizer or side dish.
11 oz eggplants
11 oz fresh mushrooms
1 oz dried mushrooms
1 cup of milk
1 tbsp of white flour
10 oz parmigiano, grated
2 eggs, beaten
1 clove of garlic
1/2 cup of fresh parsley, chopped
nutmeg, oreganon, salt, extra virgin olive oil
First of all prepare the bechamel: warm up the milk; in a pot big enough put the flour, a pinch of salt and a pinch of nutmeg, slowly add the milk whisking to prevent knots. Put the pot on medium/low heat and, always stirring (to prevent sticking on bottom of the pot), bring to boil then remove from heat. Set aside..
Preheat the oven at 375
Peel and dice the eggplant, slice the mushrooms and soak the dry ones in warm water for about 20 minutes.
Put a big skillet with olive oil on medium/high heat and add garlic, vegetables, oreganon, parsley and salt. Sautee and cook for about 15 minutes at medium/low heat, covered.
Coarsley blend the vegetables and add them to the bechamel, together with eggs and parmigiano; butter a cake pan (about 10") and dust with bread crumbs and cook for 35-40 minutes.
Reverse on a plate and serve immediately.
Can be used as appetizer or side dish.
Monday, May 25, 2009
COD FILLET SICILIAN STYLE
Second course
1 lb of cod fillets
11 oz of peeled tomatoes
1 cup of green olives, roughly chopped
1/2 cup of capers
2 cloves of garlic
3 tbsp of parsley, chopped
2 eggs
white flour
oil, salt and pepper
Defrost the fish (if frozen) and wipe it with paper towels to dry it.
Put eggs, sal and pepper in a bowl and beat them; put the fish in the flour, shaking the excess, and place it in the eggs.
Prepare the tomato sauce: put the peeled tomatoes in a pot and add olives, garlic, capers, salt (and 1 tsp of hot peppers flakes if you like).
Warm up the oil in a skillet and start frying the fish, few pieces at a time; once finished, place the fish on a plate and keep warm.
Serve the fish warm, covered with the sauce and sprinkled with parsley. Serves 4.
You can use any kind of thin fish fillets (cod, tilapia, etc.).
1 lb of cod fillets
11 oz of peeled tomatoes
1 cup of green olives, roughly chopped
1/2 cup of capers
2 cloves of garlic
3 tbsp of parsley, chopped
2 eggs
white flour
oil, salt and pepper
Defrost the fish (if frozen) and wipe it with paper towels to dry it.
Put eggs, sal and pepper in a bowl and beat them; put the fish in the flour, shaking the excess, and place it in the eggs.
Prepare the tomato sauce: put the peeled tomatoes in a pot and add olives, garlic, capers, salt (and 1 tsp of hot peppers flakes if you like).
Warm up the oil in a skillet and start frying the fish, few pieces at a time; once finished, place the fish on a plate and keep warm.
Serve the fish warm, covered with the sauce and sprinkled with parsley. Serves 4.
You can use any kind of thin fish fillets (cod, tilapia, etc.).
Monday, May 18, 2009
RISOTTO WITH PECORINO TOSCANO
First course
1 1/2 cup of Arborio or Carnaroli rice
1/2 cup of parmigiano reggiano, grated
1/2 cup of pecorino Toscano, diced
5 tbsp of olive oil
2 shallots, chopped
1/2 cup of white wine
parsley and rosemary, chopped
salt and pepper
4 cups of vegetable stock (at least)
Put the vegetable stock in a pot to a boil.
Put the olive oil in a big skillet and worm it; add the shallot (if you can't find it, you can use 1/2 onion) and cook it for 3-4 minutes. When it becomes golden, add the rice and mix for a couple of minutes, then add the wine too, let it evaporate and start cooking the rice with the boiling vegetable stock. Start with a cup of it and then add some more every time the previous stock has been absorbed, always stirring to prevent sticking.
After 14-15 minutes (the total cooking time is 18-20 minutes) add the erbs and then the pecorino Toscano. When you remove the risotto from heat, add the parmigiano, mix and serve.
1 1/2 cup of Arborio or Carnaroli rice
1/2 cup of parmigiano reggiano, grated
1/2 cup of pecorino Toscano, diced
5 tbsp of olive oil
2 shallots, chopped
1/2 cup of white wine
parsley and rosemary, chopped
salt and pepper
4 cups of vegetable stock (at least)
Put the vegetable stock in a pot to a boil.
Put the olive oil in a big skillet and worm it; add the shallot (if you can't find it, you can use 1/2 onion) and cook it for 3-4 minutes. When it becomes golden, add the rice and mix for a couple of minutes, then add the wine too, let it evaporate and start cooking the rice with the boiling vegetable stock. Start with a cup of it and then add some more every time the previous stock has been absorbed, always stirring to prevent sticking.
After 14-15 minutes (the total cooking time is 18-20 minutes) add the erbs and then the pecorino Toscano. When you remove the risotto from heat, add the parmigiano, mix and serve.
Monday, May 4, 2009
ITALIAN CHOCOLATE CAKE
Dessert
3 eggs
5 1/2 oz sugar
5 1/2 oz flour
5 1/2 oz dark chocolate
3 tbsp baking powder
2 oz butter
1/2 cup milk
Preheat oven at 375.
Melt chocolate with milk and butter (you can do it in the microwave).
Wisk eggs with sugar for about 5 minutes and then add flour and all other ingredients (be sure that the mix of milk, chocolate and butter is cool), mixing well.
Put the mix in a cake pan, buttered and floured.
Cook in the oven for about 40 minutes.
You can also stuff it with cream.
3 eggs
5 1/2 oz sugar
5 1/2 oz flour
5 1/2 oz dark chocolate
3 tbsp baking powder
2 oz butter
1/2 cup milk
Preheat oven at 375.
Melt chocolate with milk and butter (you can do it in the microwave).
Wisk eggs with sugar for about 5 minutes and then add flour and all other ingredients (be sure that the mix of milk, chocolate and butter is cool), mixing well.
Put the mix in a cake pan, buttered and floured.
Cook in the oven for about 40 minutes.
You can also stuff it with cream.
Monday, April 27, 2009
STUFFED BOILED EGGS
Appetizer
8 eggs (medium/large)
1 can of Tuna in olive oil
4 anchovies fillets
1/4 cup of salted capers
2 tbsp of parsley, chopped
Put the eggs in cold water and bring to boil, then cook for 8-10 minutes depending on the size.
Drain the tuna from the oil but keep the oil too, separate. Rinse the capers from salt.
When the eggs are done, drain them from the hot water and cool them under cold water. Cut them in half and let them cool completely. Carefully remove the yolk.
Blend together yolk, tuna, anchovies and capers. If it is too thick, you can add a little of the tuna oil (or mayo if you like it) and mix well to create a smooth cream.
Use this cream to fill the eggs. Sprinkle with parsley and put in the fridge for around 1 hour. You could also mix the parsley in the tuna cream.
Adding some wine vinegar to the water when you cook the eggs will prevent the exit of the albumen during the cooking.
8 eggs (medium/large)
1 can of Tuna in olive oil
4 anchovies fillets
1/4 cup of salted capers
2 tbsp of parsley, chopped
Put the eggs in cold water and bring to boil, then cook for 8-10 minutes depending on the size.
Drain the tuna from the oil but keep the oil too, separate. Rinse the capers from salt.
When the eggs are done, drain them from the hot water and cool them under cold water. Cut them in half and let them cool completely. Carefully remove the yolk.
Blend together yolk, tuna, anchovies and capers. If it is too thick, you can add a little of the tuna oil (or mayo if you like it) and mix well to create a smooth cream.
Use this cream to fill the eggs. Sprinkle with parsley and put in the fridge for around 1 hour. You could also mix the parsley in the tuna cream.
Adding some wine vinegar to the water when you cook the eggs will prevent the exit of the albumen during the cooking.
Monday, April 20, 2009
SALMON PICCATA
Entree - second course
8 oz Salmon fillet
1 tbsp salted capers, rinsed
3 tbsp lemon juice
2 tbsp extravigin olive oil
2 tbsp butter
white flour, salt and pepper
Take away the skin from the salmon and pass it in the flour so that all sides are dusted with it.
Put a skillet over high heat with oil and sautee the salmon until all sides are golden and crisp.
Throw away the excess of oil and add butter, lemon juice, capers, salt, pepper and 3 tbsp of water, cover the skillet with a lid and cook on low heat for 8-9 minutes (cooking time depends on salmon thickness).
Serve immediately.
This recipe serves 1.
8 oz Salmon fillet
1 tbsp salted capers, rinsed
3 tbsp lemon juice
2 tbsp extravigin olive oil
2 tbsp butter
white flour, salt and pepper
Take away the skin from the salmon and pass it in the flour so that all sides are dusted with it.
Put a skillet over high heat with oil and sautee the salmon until all sides are golden and crisp.
Throw away the excess of oil and add butter, lemon juice, capers, salt, pepper and 3 tbsp of water, cover the skillet with a lid and cook on low heat for 8-9 minutes (cooking time depends on salmon thickness).
Serve immediately.
This recipe serves 1.
Wednesday, April 15, 2009
PASTA AND CHICKPEAS WITH SAVOY CABBAGE
First course - Full meal
9 oz Pasta (short is better)
12 oz boiled chickpeas
3/4 lb savoy cabbage, shredded
4 tbsp olive oil
1/2 medium onion, thinly sliced
3 tsp chives, chopped
1/4 tbsp hot red peppers flakes (optional)
1 clove of garlic (optional)
In a skillet warm 2 tbsp olive oil, add onions and sautee until soft (3-4 minutes), add cabbage and cook until soft too (3-4 more minutes), set aside.
Meanwhile bring a large pot of water to boil.
With a blender, puree half of the chickpeas, if desired, you can add the garlic (whole or chopped); set aside.
When the water boils, add salt and pasta; when it's "al dente", drain it and put it in the skillet over medium heat, add all the chickpeas (both pureed mand whole ones), drizzle with pepper flakes and mix well for a couple minutes, the time to get everything warm.
Divide into single serving bowls, drizzle with chives and 1 tsp olive oil each.
You can use canned chickpeas if you prefer, just remember to drain and rinse them in order to wash away the excess of salt.
If you don't find the savoy cabbage, you can use the green one.
9 oz Pasta (short is better)
12 oz boiled chickpeas
3/4 lb savoy cabbage, shredded
4 tbsp olive oil
1/2 medium onion, thinly sliced
3 tsp chives, chopped
1/4 tbsp hot red peppers flakes (optional)
1 clove of garlic (optional)
In a skillet warm 2 tbsp olive oil, add onions and sautee until soft (3-4 minutes), add cabbage and cook until soft too (3-4 more minutes), set aside.
Meanwhile bring a large pot of water to boil.
With a blender, puree half of the chickpeas, if desired, you can add the garlic (whole or chopped); set aside.
When the water boils, add salt and pasta; when it's "al dente", drain it and put it in the skillet over medium heat, add all the chickpeas (both pureed mand whole ones), drizzle with pepper flakes and mix well for a couple minutes, the time to get everything warm.
Divide into single serving bowls, drizzle with chives and 1 tsp olive oil each.
You can use canned chickpeas if you prefer, just remember to drain and rinse them in order to wash away the excess of salt.
If you don't find the savoy cabbage, you can use the green one.
Monday, April 6, 2009
RICE FRITTERS
Dessert
11 oz Rice
2 cups milk
2 cups water
1 orange
3 oz sugar
3 oz flour
1 lemon peel
1 tsp salt
2 tbsp liqueur (optional)
oil to fry
In a big pot put water, milk, sugar and salt and bring to a boil; cook the rice in it for 30 minutes at least. Set aside to cool.
Once it is at room temperature, add flour, the grated peel of both lemon and orange, the liqueur and the squeezed orange juice.
Mix well to combine all ingredients, it should look still liquid but thick.
Put a deep skillet with oil over high heat (when the oil is really hot, you can lower the heat to medium-high).
Try with only one fritter at the beginning, if it "melts" you need to add a little more flour and try again; when you reach your optimum consistency, fry them 6-8 each time, drain and put them over paper towel to absorb the extra oil.
Serve cold or slightly warm, dusted with sugar (or cocoa powder if you like it).
11 oz Rice
2 cups milk
2 cups water
1 orange
3 oz sugar
3 oz flour
1 lemon peel
1 tsp salt
2 tbsp liqueur (optional)
oil to fry
In a big pot put water, milk, sugar and salt and bring to a boil; cook the rice in it for 30 minutes at least. Set aside to cool.
Once it is at room temperature, add flour, the grated peel of both lemon and orange, the liqueur and the squeezed orange juice.
Mix well to combine all ingredients, it should look still liquid but thick.
Put a deep skillet with oil over high heat (when the oil is really hot, you can lower the heat to medium-high).
Try with only one fritter at the beginning, if it "melts" you need to add a little more flour and try again; when you reach your optimum consistency, fry them 6-8 each time, drain and put them over paper towel to absorb the extra oil.
Serve cold or slightly warm, dusted with sugar (or cocoa powder if you like it).
Monday, March 30, 2009
FUSILLI PEAS AND ITALIAN COOKED HAM
First course
6 oz Fusilli (or any other favorite pasta)
4 oz peas (fresh, frozen or canned)
2 oz cooked ham (Italian is better) roughly chopped
1 oz leeks, thinly sliced (only the white part)
2 tbsp olive oil
salt and pepper
Put a pot with water to a boil.
Meanwhile, put oil in a big skillet, warm it and add leeks, cook them for a couple minutes over medium heat until they become tender. Add peas, salt and pepper (if you like it) and cook for 5 minutes with 3-4 tbsp of vegetable stock (or salted water).
Now you can add the ham and cook it for just a couple minutes to avoid that it becomes too dry and salty.
As soon as the water boils, add salt and pasta; cook it for 7-8 minutes, drain it and toss it in the skillet with the sauce, stir and sautee it for a couple of minutes, just the time to better absorb the flavor.
Serve immediately sprinkled with a grated parmesan.
If you like a creamier sauce, you can blend half of the pease (before adding the ham) or you can add 3-4 tbsp of ricotta melted in a little milk.
You could use Parma Prosciutto but remember that it doesn't like to be cooked because it tend to become dry and salty pretty quickly.
6 oz Fusilli (or any other favorite pasta)
4 oz peas (fresh, frozen or canned)
2 oz cooked ham (Italian is better) roughly chopped
1 oz leeks, thinly sliced (only the white part)
2 tbsp olive oil
salt and pepper
Put a pot with water to a boil.
Meanwhile, put oil in a big skillet, warm it and add leeks, cook them for a couple minutes over medium heat until they become tender. Add peas, salt and pepper (if you like it) and cook for 5 minutes with 3-4 tbsp of vegetable stock (or salted water).
Now you can add the ham and cook it for just a couple minutes to avoid that it becomes too dry and salty.
As soon as the water boils, add salt and pasta; cook it for 7-8 minutes, drain it and toss it in the skillet with the sauce, stir and sautee it for a couple of minutes, just the time to better absorb the flavor.
Serve immediately sprinkled with a grated parmesan.
If you like a creamier sauce, you can blend half of the pease (before adding the ham) or you can add 3-4 tbsp of ricotta melted in a little milk.
You could use Parma Prosciutto but remember that it doesn't like to be cooked because it tend to become dry and salty pretty quickly.
Monday, March 23, 2009
CROSTATA FILLED WITH RICOTTA AND CHOCOLATE
Dessert
For the dough:
11 oz flour
5 1/2 oz sugar
3 1/2 oz butter, diced really cold
2 eggs
1 tsp baking powder
salt
For the filling:
4 1/2 oz ricotta
3 1/2 oz sugar
2 1/2 oz chocolate chips
In a bowl mix flour, sugar a pinch of salt and baking powder; add butter and eggs; mix quickly to combine all ingredients but not too long otherwise the butter warms up and the crust will become hard.
Put the dough in the refrigerator for 30 minutes at least.
Meanwhile, preheat the oven at 350 and prepare the cream. In a bowl, mix ricotta, sugar and chocolate, if you feel it too thick, add a couple tbsp of milk.
Take the dough out of the fridge, split it in two parts (one of them a little smaller) and roll both of them over a flour-dusted table, they have to be same thickness: about 1/4".
Put the bigger dough disk in a pie-pan (buttered and dusted with flour or with parchment paper), pinch it with a fork and put the cream in it.
Cover with the smaller dough disk (pinched as well) being sure to stick it really well.
Cook in the center of the oven for 30-40 minutes, the top should become nicely golden.
If you like it, you could put some banana or pear, diced.
For the dough:
11 oz flour
5 1/2 oz sugar
3 1/2 oz butter, diced really cold
2 eggs
1 tsp baking powder
salt
For the filling:
4 1/2 oz ricotta
3 1/2 oz sugar
2 1/2 oz chocolate chips
In a bowl mix flour, sugar a pinch of salt and baking powder; add butter and eggs; mix quickly to combine all ingredients but not too long otherwise the butter warms up and the crust will become hard.
Put the dough in the refrigerator for 30 minutes at least.
Meanwhile, preheat the oven at 350 and prepare the cream. In a bowl, mix ricotta, sugar and chocolate, if you feel it too thick, add a couple tbsp of milk.
Take the dough out of the fridge, split it in two parts (one of them a little smaller) and roll both of them over a flour-dusted table, they have to be same thickness: about 1/4".
Put the bigger dough disk in a pie-pan (buttered and dusted with flour or with parchment paper), pinch it with a fork and put the cream in it.
Cover with the smaller dough disk (pinched as well) being sure to stick it really well.
Cook in the center of the oven for 30-40 minutes, the top should become nicely golden.
If you like it, you could put some banana or pear, diced.
Monday, March 16, 2009
SPAGHETTI CARBONARA
First course
1 lb Spaghetti
4 oz Italian pancetta or prosciutto crudo, julienne cut
2 eggs
2 oz Parmesan, grated
1/2 cup of heavy cream
Salt and pepper
Put a large pot with water to a boil; when it boils add salt and spaghetti, stir.
In a big skillet over medium heat put the pancetta and cook it, throw away the extra grease.
In the meantime, in a bowl, beat eggs with cream, salt and pepper and add the parmesan; mix well to combine.
When the spaghetti are "al dente", drain them and put them in the skillet with pancetta, stir and add the eggs; mix quickly and serve immediately.
Serves 4.
1 lb Spaghetti
4 oz Italian pancetta or prosciutto crudo, julienne cut
2 eggs
2 oz Parmesan, grated
1/2 cup of heavy cream
Salt and pepper
Put a large pot with water to a boil; when it boils add salt and spaghetti, stir.
In a big skillet over medium heat put the pancetta and cook it, throw away the extra grease.
In the meantime, in a bowl, beat eggs with cream, salt and pepper and add the parmesan; mix well to combine.
When the spaghetti are "al dente", drain them and put them in the skillet with pancetta, stir and add the eggs; mix quickly and serve immediately.
Serves 4.
Monday, March 9, 2009
SALTIMBOCCA ALLA ROMANA
Second course
16 slices of veal (not too thick, about 1/4 inch)
8 slices of Prosciutto crudo (Parma ham), cut in half to obtain 16 pieces
16 leaves of sage
flour - oil - butter - white wine
Layer veal, sage and prosciutto in this order and use a toothpick to keep them together.
Pass them into flour on both sides, shaking excess and quickly cook them in a big pan with olive oil. Once they are golden on both sides, add wine and let it evaporate.
At this point, add salt on the veal side (not where the prosciutto is, because it's already salty) and a couple tbsp of butter.
Serve immediately.
16 slices of veal (not too thick, about 1/4 inch)
8 slices of Prosciutto crudo (Parma ham), cut in half to obtain 16 pieces
16 leaves of sage
flour - oil - butter - white wine
Layer veal, sage and prosciutto in this order and use a toothpick to keep them together.
Pass them into flour on both sides, shaking excess and quickly cook them in a big pan with olive oil. Once they are golden on both sides, add wine and let it evaporate.
At this point, add salt on the veal side (not where the prosciutto is, because it's already salty) and a couple tbsp of butter.
Serve immediately.
Wednesday, March 4, 2009
SPINACH AND RICOTTA "SFORMATO"
Second course (vegetarian) - Side dish
10 oz cooked spinaches, well squeezed and finely chopped
6 oz ricotta cheese
2 oz parmesan, grated
1 egg
2 tbsp milk
nutmeg, bread crumbs
Pre-heat oven at 375.
Mix all ingredients (except for bread crumbs and 1 oz. parmesan) until you obtain a cream.
Bring an ovenproof pan, spread with oil and put the mix in, dust with bread crumbs and parmesan.
Cook in the oven for 20-25 minutes.
You can also cook it in the microwave at maximum power for 5-6 minutes.
Serve warm.
10 oz cooked spinaches, well squeezed and finely chopped
6 oz ricotta cheese
2 oz parmesan, grated
1 egg
2 tbsp milk
nutmeg, bread crumbs
Pre-heat oven at 375.
Mix all ingredients (except for bread crumbs and 1 oz. parmesan) until you obtain a cream.
Bring an ovenproof pan, spread with oil and put the mix in, dust with bread crumbs and parmesan.
Cook in the oven for 20-25 minutes.
You can also cook it in the microwave at maximum power for 5-6 minutes.
Serve warm.
Monday, February 23, 2009
MOZZARELLA IN CARROZZA
Appetizer
1 Buffalo mozzarella
3 slices of Italian cooked ham
12 slices of bread (wheat, white, or the one you prefer)
2 eggs
1/2 cup of milk
bread crumbs
oil to be used to fry
Beat the eggs in a bowl with milk, salt and pepper (if you like it); set aside.
Slice the mozzarella into 6 slices and let them drain; divide each Italian Ham slice in two parts; take away the crust from the bread slices.
Make six sandwiches with all these ingredients, dip them in the eggs/milk mixture and let the bread soak. Press it very well so that it won't separate while cooking.
Place the sandwiches in the bread crumbs and let them stick on both sidesw.
Fry the sandwiches in a big skillet with abundant hot oil until they become golden on both sides. Serve immediately.
If there is some eggs mixture left, don't throw it away, use it to make an omelette.
1 Buffalo mozzarella
3 slices of Italian cooked ham
12 slices of bread (wheat, white, or the one you prefer)
2 eggs
1/2 cup of milk
bread crumbs
oil to be used to fry
Beat the eggs in a bowl with milk, salt and pepper (if you like it); set aside.
Slice the mozzarella into 6 slices and let them drain; divide each Italian Ham slice in two parts; take away the crust from the bread slices.
Make six sandwiches with all these ingredients, dip them in the eggs/milk mixture and let the bread soak. Press it very well so that it won't separate while cooking.
Place the sandwiches in the bread crumbs and let them stick on both sidesw.
Fry the sandwiches in a big skillet with abundant hot oil until they become golden on both sides. Serve immediately.
If there is some eggs mixture left, don't throw it away, use it to make an omelette.
Monday, February 16, 2009
RICOTTA "CHARLOTTE"
Dessert
12 oz ricotta
3 oz dark chocolate, chopped
3 oz sugar
1 banana, diced
1 egg
Ladyfingers (I used 25)
Alchermes (it's an Italian red liqueur for cakes), you can use whatever you want to dip cookies in - milk is perfect if there are kids
Separate egg: put yolk in a bigger bowl and white in a smaller.
Whisk yolk with 2 tbsp of sugar for about 2 minutes, add ricotta cheese and the remaining sugar and mix until you obtain a smooth cream, now add the chocolate and the banana.
Put the mix in the fridge for a few moments, while you whisk the white part of the egg. To make this passage easier, add a couple of pinches of salt and whisk until it becomes white and firm.
Add it carefully to the ricotta cream.
Now, line a bowl 3" tall and 8" diameter with plastic (cello) wrap.
Quickly dip one ladyfinger at a time and put the on the bottom of the bowl and around it.
Spread half of the cream, layer with other dipped ladyfingers and the remaining cream, top with a final layer of dipped ladyfingers.
Cover with plastic (cello) wrap and put in the fridge (not freezer) for at least 4 hours.
Take it out half an hour in advance, uncover it place a plate over it and flip the bowl over it. Carefully pull the cello wrap to help it come out and take away the remaining wrap.
This cakes serves 6 - 8 people.
Remember that banana tends to become dark so dice it just before adding it to the cream.
Monday, February 9, 2009
STEAK PIZZAIOLA
Second Course
4 Steaks
1 can of peeled tomatoes, chopped
3 tbsp of capers, chopped
5-6 anchovy filets
2 cloves of garlic
1 tbsp oregano
2 tbsp olive oil
Bring the steaks at room temperature, this way they'll cook better.
In a big skillet put olive oil, anchovies and garlic (whole if you'd like to remove it, otherwise chopped). Sautee them for a couple of minutes.
At this moment, add tomatoes and capers and cook for another couple of minutes. Adjust with salt, add oregano and steaks.
The steaks cooking time depends on how you like them. Serve immediately.
If you cook the steaks for a short time, it's better that you cook the pizzaiola sauce a little bit more to give the flavors enough time to mix.
This sauce is also perfect for pasta.
4 Steaks
1 can of peeled tomatoes, chopped
3 tbsp of capers, chopped
5-6 anchovy filets
2 cloves of garlic
1 tbsp oregano
2 tbsp olive oil
Bring the steaks at room temperature, this way they'll cook better.
In a big skillet put olive oil, anchovies and garlic (whole if you'd like to remove it, otherwise chopped). Sautee them for a couple of minutes.
At this moment, add tomatoes and capers and cook for another couple of minutes. Adjust with salt, add oregano and steaks.
The steaks cooking time depends on how you like them. Serve immediately.
If you cook the steaks for a short time, it's better that you cook the pizzaiola sauce a little bit more to give the flavors enough time to mix.
This sauce is also perfect for pasta.
Monday, February 2, 2009
ASPARAGUS RAVIOLI WITH CREAMY TOMATO SAUCE
First Course
1 lb of asparagus ravioli
2 tbsp of olive oil
12 oz of strained tomatoes or 14 oz of chopped peeled tomatoes
8 oz of ricotta cheese
1 clove of garlic
1 pinch of hot chilli peppers flakes
2 tbsp of grated parmesan
Put a large pot with salted water to boil.
In the meantime, put a big skillet on medium heat, put oil in it, add garlic and chilli peppers flakes, mix for a minute.
Add the tomatoes and cook for 8-10 minutes. Lower the heat to minimum.
When the water boils, "throw" ravioli in and cook for about 5 minutes.
While the ravioli cook, add the ricotta cheese to the tomato sauce and mix it to combine the two ingredients.
Drain the ravioli and put them in the skillet with the sauce, cook for 2 minutes and serve immediately, sprinkled with grated parmesan (or chopped parsley, if you like it).
It could be considered a vegetarian course due to the lack of both meat or fish.
1 lb of asparagus ravioli
2 tbsp of olive oil
12 oz of strained tomatoes or 14 oz of chopped peeled tomatoes
8 oz of ricotta cheese
1 clove of garlic
1 pinch of hot chilli peppers flakes
2 tbsp of grated parmesan
Put a large pot with salted water to boil.
In the meantime, put a big skillet on medium heat, put oil in it, add garlic and chilli peppers flakes, mix for a minute.
Add the tomatoes and cook for 8-10 minutes. Lower the heat to minimum.
When the water boils, "throw" ravioli in and cook for about 5 minutes.
While the ravioli cook, add the ricotta cheese to the tomato sauce and mix it to combine the two ingredients.
Drain the ravioli and put them in the skillet with the sauce, cook for 2 minutes and serve immediately, sprinkled with grated parmesan (or chopped parsley, if you like it).
It could be considered a vegetarian course due to the lack of both meat or fish.
Monday, January 26, 2009
SEAFOOD RAVIOLI WITH FISH SAUCE
First course
1 lb seafood ravioli
8 oz tilapia or sole or cod, diced
6 oz shrimp, diced
1/2 onion, chopped
1/2 cup tomatoes, strained
1/4 cup white wine
2 tbsp olive oil
2 tbsp parsley, chopped
1 pinch of chilli peppers flakes
Put a big pot with water to a boil.
Meanwhile, in a big skillet over medium heat put oil and onions; sautee onions for about 3 minutes and add fish, mix and add wine.
When wine is evaporated (2-3 minutes), add salt, pepper flakes and tomatoes and cook for 5 more minutes.
When the water boils, add salt in it and then ravioli.
Cook for 5 minutes, drain and put them in the skillet with the warm sauce, cook for 1-2 minutes, mixing well to combine.
Served sprinkled with chopped parsley; the use of parmesan in this recipe is highly NOT recommended because parmesan flavor tends to cover every other one.
If you think that the sauce is becoming too thick, add a few tbsp of the ravioli's cooking water.
1 lb seafood ravioli
8 oz tilapia or sole or cod, diced
6 oz shrimp, diced
1/2 onion, chopped
1/2 cup tomatoes, strained
1/4 cup white wine
2 tbsp olive oil
2 tbsp parsley, chopped
1 pinch of chilli peppers flakes
Put a big pot with water to a boil.
Meanwhile, in a big skillet over medium heat put oil and onions; sautee onions for about 3 minutes and add fish, mix and add wine.
When wine is evaporated (2-3 minutes), add salt, pepper flakes and tomatoes and cook for 5 more minutes.
When the water boils, add salt in it and then ravioli.
Cook for 5 minutes, drain and put them in the skillet with the warm sauce, cook for 1-2 minutes, mixing well to combine.
Served sprinkled with chopped parsley; the use of parmesan in this recipe is highly NOT recommended because parmesan flavor tends to cover every other one.
If you think that the sauce is becoming too thick, add a few tbsp of the ravioli's cooking water.
Monday, January 19, 2009
PENNE WITH RED PESTO
First course
12 oz Penne
5 1/2 oz pesto
1 pinch of hot chilly pepper powder (optional)
4 tbsp strained tomatoes
salt
Put a large pot with water to a boil; when boiling add salt and pasta.
While cooking, put a big skillet over medium heat and warm tomatoes and hot chilly pepper, once savory, remove from heat and add pesto, mix well.
Drain the pasta and put it in the skillet (over medium heat) mix well for 1-2 minutes, serve immediately.
You can use every kind of pasta you like, long or short cut.
12 oz Penne
5 1/2 oz pesto
1 pinch of hot chilly pepper powder (optional)
4 tbsp strained tomatoes
salt
Put a large pot with water to a boil; when boiling add salt and pasta.
While cooking, put a big skillet over medium heat and warm tomatoes and hot chilly pepper, once savory, remove from heat and add pesto, mix well.
Drain the pasta and put it in the skillet (over medium heat) mix well for 1-2 minutes, serve immediately.
You can use every kind of pasta you like, long or short cut.
Monday, January 12, 2009
SPAGHETTI WITH SUNDRIED TOMATOES
First course
12 oz spaghetti
3 tbsp olive oil
8 oz sun dried tomatoes, peeled and chopped
2 tbsp strained tomatoes
2 tbsp parsley, chopped
2 anchovies fillets
1 clove garlic, chopped
hot chilly pepper flakes
salt
Put a big pot of water to a boil.
Meanwhile, put a skillet over medium heat with: olive oil, anchovies, dried and strained tomatoes, garlic, chilly peppers and salt.
When the water boils, add salt and pasta, cook it for 6 minutes and drain it. Remember to save 1 cup of the water you cooked pasta with.
Put pasta in the skillet with the sauce and add a little of water to mix it well, and cook it for a couple of minutes (if pasta is too dry, add a little more cooking water) stirring frequently.
Serve sprinkled with parsley (and/or parmesan if you prefer).
12 oz spaghetti
3 tbsp olive oil
8 oz sun dried tomatoes, peeled and chopped
2 tbsp strained tomatoes
2 tbsp parsley, chopped
2 anchovies fillets
1 clove garlic, chopped
hot chilly pepper flakes
salt
Put a big pot of water to a boil.
Meanwhile, put a skillet over medium heat with: olive oil, anchovies, dried and strained tomatoes, garlic, chilly peppers and salt.
When the water boils, add salt and pasta, cook it for 6 minutes and drain it. Remember to save 1 cup of the water you cooked pasta with.
Put pasta in the skillet with the sauce and add a little of water to mix it well, and cook it for a couple of minutes (if pasta is too dry, add a little more cooking water) stirring frequently.
Serve sprinkled with parsley (and/or parmesan if you prefer).
Tuesday, January 6, 2009
RISOTTO WITH MOZZARELLA AND MUSHROOMS
First course
11 oz Carnaroli or Arborio rice
2 oz onion, finely chopped
3 oz dried mushrooms (porcini or mixed)
2 tbsp olive oil
6 oz mozzarella, diced or chopped
2 oz cream
2 tbsp parmesan, grated
1/4 cup white wine
2 tbsp parsley, chopped
1 qt broth (vegetable or chicken)
Put broth in a pot and let it boil; lower the heat until it sims.
Soak dried mushrooms in warm water for about 20 minutes, drain them carefully.
Put a big skillet on medium heat and drizzle the olive oil, as soon as it warms, add onions and cook it gently for 5 minutes, then add mushrooms, stir.
At this point add rice, stir it continuously for a couple of minutes and add wine; let it evaporate.
Cook for 15-18 minutes (following your taste) adding a cup of broth from time to time (only when the previous broth is almost absorbed).
Just before the rice is well done, take the skillet away from heat and add mozzarella, cream and parmesan stirring well to combine.
Serve hot, drizzled with chopped parsley
If you want a little less fat, you can use ricotta melted with milk instead of cream.
11 oz Carnaroli or Arborio rice
2 oz onion, finely chopped
3 oz dried mushrooms (porcini or mixed)
2 tbsp olive oil
6 oz mozzarella, diced or chopped
2 oz cream
2 tbsp parmesan, grated
1/4 cup white wine
2 tbsp parsley, chopped
1 qt broth (vegetable or chicken)
Put broth in a pot and let it boil; lower the heat until it sims.
Soak dried mushrooms in warm water for about 20 minutes, drain them carefully.
Put a big skillet on medium heat and drizzle the olive oil, as soon as it warms, add onions and cook it gently for 5 minutes, then add mushrooms, stir.
At this point add rice, stir it continuously for a couple of minutes and add wine; let it evaporate.
Cook for 15-18 minutes (following your taste) adding a cup of broth from time to time (only when the previous broth is almost absorbed).
Just before the rice is well done, take the skillet away from heat and add mozzarella, cream and parmesan stirring well to combine.
Serve hot, drizzled with chopped parsley
If you want a little less fat, you can use ricotta melted with milk instead of cream.
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