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.).
Monday, May 25, 2009
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.
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