Dear frinds, customers and followers!!!
We are going to transfer our blog operation to our new blog, in the future. The new blog is: bellaitaliareno.blogspot.com
We hope you keep following us there!!!!
Tuesday, September 10, 2013
MAC AND CHEESE ITALIAN STYLE
First course - Pasta entree -Vegetarian - Gluten intolerant safe (READ notes below)
1 lb Italian penne pasta
1 cup frozen peas
1 cup diced carrots
1 cup milk, warm
1 tbsp 00 flour
2 tbsp Italian extra virgin olive oil
1/4 cup mozzarella, chopped
1/4 cup asiago, chopped
1/4 cup provolone, chopped
1/4 cup parmigiano, grated
1 envelope Italian saffron
1/4 cup freshly chopped parsley
Salt
Bring a large pot of water to boil, add salt and vegetables. When water boils again (frozen peas will drop water temperature), add pasta.
In the meantime prepare your sauce.
In a saucepan over medium heat warm olive oil and stir in flour, cooking for 1-2 minutes, then pour warm milk, in a thin stream, stirring; cook until it thickens, stirring contantly to prevent sticking.
When thick, remove from heat, stir in saffron and all cheeses, until they melt; keep warm.
Drain pasta with veggies and toss with cheese sauce.
Serve immediately, sprinkled with parsley.
Serves 4-6
- Italian saffron is much tastier than all other saffron. It will give a nice golden color to your sauce and a nice light "exotic" taste.
- Cooking vegetable with your pasta will allow it to absorb some nutrients lost in water by the veggies.
- You can use a high quality Italian whole wheat pasta, if you like it (our Tomasello is great for that, I used half whole wheat and half normal penne, which cook in the same time).
- For gluten intolerant and allergic people: use corn or potato starch to prepare your sauce (same quantity as flour) and use Italian corn pasta, made with only Italian corn flour which is GMO free.
PICTURE COMING SOON!!!!!!!
1 lb Italian penne pasta
1 cup frozen peas
1 cup diced carrots
1 cup milk, warm
1 tbsp 00 flour
2 tbsp Italian extra virgin olive oil
1/4 cup mozzarella, chopped
1/4 cup asiago, chopped
1/4 cup provolone, chopped
1/4 cup parmigiano, grated
1 envelope Italian saffron
1/4 cup freshly chopped parsley
Salt
Bring a large pot of water to boil, add salt and vegetables. When water boils again (frozen peas will drop water temperature), add pasta.
In the meantime prepare your sauce.
In a saucepan over medium heat warm olive oil and stir in flour, cooking for 1-2 minutes, then pour warm milk, in a thin stream, stirring; cook until it thickens, stirring contantly to prevent sticking.
When thick, remove from heat, stir in saffron and all cheeses, until they melt; keep warm.
Drain pasta with veggies and toss with cheese sauce.
Serve immediately, sprinkled with parsley.
Serves 4-6
- Italian saffron is much tastier than all other saffron. It will give a nice golden color to your sauce and a nice light "exotic" taste.
- Cooking vegetable with your pasta will allow it to absorb some nutrients lost in water by the veggies.
- You can use a high quality Italian whole wheat pasta, if you like it (our Tomasello is great for that, I used half whole wheat and half normal penne, which cook in the same time).
- For gluten intolerant and allergic people: use corn or potato starch to prepare your sauce (same quantity as flour) and use Italian corn pasta, made with only Italian corn flour which is GMO free.
PICTURE COMING SOON!!!!!!!
Thursday, September 5, 2013
OUR GIFT BASKETS
We prepare gift baskets for different budgets. You can also get your customized one... these are just samples!!
Olive oil: all you wanted to ask and never did!!!
Here are some info about olive oils, maybe you know it already, maybe not... we hope this will help
Tuesday, September 3, 2013
CUTLET TRIO
Entree - Lactose safe (READ notes below)
For the cutlets:
1 lb chicken breast, thinly sliced (about 1/8" thick)
1 big eggplant, sliced crosswise (about 1/8" thick)
2 zucchini, sliced crosswise (about 1/8" thick)
3 eggs
1/4 cup milk
00 Italian flour
REAL Italian breadcrumbs (NOT seasoned or flavored)
Salt
To complement:
1 28-oz can Italian San Marzano peeled tomatoes, with their sauce, roughly chopped
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 cup Italian dried black olives
2 tbsp Italian capers, packed in salt and rinsed
2 tbsp chopped fresh basil
2 tbsp chopped fresh parsley
Extra virgin olive oil
First of all, prepare your sauce. In a saucepan over medium-high heat warm 2 tbsp olive oil and sautee onion, carrot and celery, until onion becames translucent.
Add tomatoes, capers and olives and lower heat to simmer, cover with lid and simmer for at least 15-20 minutes; stir herbs in and cook 5 more minutes.
In the meantime, prepare the cutlets.
Lightly beat eggs with a pinch of salt and milk.
Dredge chicken breast in flour, then eggs, then breadcrumbs, pressing with your hand so that breadcrumbs stck firmly to your meat. Repeat with all meat slices, then vegetable slices.
Warm up enough olive oil to fry.
Fry all your cutlets (few at a time), turning them in order to get golden on both sides.
Transfer on paper towel to absorb eccess oil.
Serve immediately, with the sauce on a side and mixed salad.
Serving depends on size of slices.
- You can add marinated artichole hearts to your sauce.
- while you're frying, keep your cutlets warm in the oven.
- DON'T sprinkle with salt while frying or you won't have a crisp cutlet.
- For lactose intolerants: use 1 extra egg and avoid milk.
For the cutlets:
1 lb chicken breast, thinly sliced (about 1/8" thick)
1 big eggplant, sliced crosswise (about 1/8" thick)
2 zucchini, sliced crosswise (about 1/8" thick)
3 eggs
1/4 cup milk
00 Italian flour
REAL Italian breadcrumbs (NOT seasoned or flavored)
Salt
To complement:
1 28-oz can Italian San Marzano peeled tomatoes, with their sauce, roughly chopped
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 cup Italian dried black olives
2 tbsp Italian capers, packed in salt and rinsed
2 tbsp chopped fresh basil
2 tbsp chopped fresh parsley
Extra virgin olive oil
First of all, prepare your sauce. In a saucepan over medium-high heat warm 2 tbsp olive oil and sautee onion, carrot and celery, until onion becames translucent.
Add tomatoes, capers and olives and lower heat to simmer, cover with lid and simmer for at least 15-20 minutes; stir herbs in and cook 5 more minutes.
In the meantime, prepare the cutlets.
Lightly beat eggs with a pinch of salt and milk.
Dredge chicken breast in flour, then eggs, then breadcrumbs, pressing with your hand so that breadcrumbs stck firmly to your meat. Repeat with all meat slices, then vegetable slices.
Warm up enough olive oil to fry.
Fry all your cutlets (few at a time), turning them in order to get golden on both sides.
Transfer on paper towel to absorb eccess oil.
Serve immediately, with the sauce on a side and mixed salad.
Serving depends on size of slices.
- You can add marinated artichole hearts to your sauce.
- while you're frying, keep your cutlets warm in the oven.
- DON'T sprinkle with salt while frying or you won't have a crisp cutlet.
- For lactose intolerants: use 1 extra egg and avoid milk.
Saturday, August 31, 2013
INFORMAL COOKING CLASS
Tuesday, August 27, 2013
ITALIAN TOMATO SOUP
Soup - Vegetarian & vegan - Lactose and Gluten free
1 28oz. can Italian San Marzano peeled tomatoes, sliced, with their juice
1 small red onion, thinly sliced
2 tbsp Italian extra virgin olive oil
1 garlic clove, minced
1/4 cup chopped basil
Salt
In a saucepan with lid, over medium high heat, warm olive oil and sautee onions and garlic, until onions are translucent.
Add tomatoes with their juice and cook, over medium heat, for about 15 minutes. Remove from heat and blend until you obtain a smooth texture.
Transfer to the saucepan again, season with salt and cook for 5-10 more minutes, until it reaches your desired thickness; stir in basil.
Serve warm, in individual bowls, drizzled with some more olive oil.
This recipe serves 4
- In order to obtain a good dish, it's very important to use Italian San Marzano DOP (Protected Origin Denomination) which will ensure you're gettin the real San Marzano and not something else. San Marzano are the best peeled tomatoes you can find.
- You can add hot pepper flakes, if you like the extra kick.
- This soup is perfect if served with Italian bread, toasted and rubbed with garlic.
- Italian cans do NOT contain BPA!!!
- It's vegetarian, vegan, lactose and gluten free.
1 28oz. can Italian San Marzano peeled tomatoes, sliced, with their juice
1 small red onion, thinly sliced
2 tbsp Italian extra virgin olive oil
1 garlic clove, minced
1/4 cup chopped basil
Salt
In a saucepan with lid, over medium high heat, warm olive oil and sautee onions and garlic, until onions are translucent.
Add tomatoes with their juice and cook, over medium heat, for about 15 minutes. Remove from heat and blend until you obtain a smooth texture.
Transfer to the saucepan again, season with salt and cook for 5-10 more minutes, until it reaches your desired thickness; stir in basil.
Serve warm, in individual bowls, drizzled with some more olive oil.
This recipe serves 4
- In order to obtain a good dish, it's very important to use Italian San Marzano DOP (Protected Origin Denomination) which will ensure you're gettin the real San Marzano and not something else. San Marzano are the best peeled tomatoes you can find.
- You can add hot pepper flakes, if you like the extra kick.
- This soup is perfect if served with Italian bread, toasted and rubbed with garlic.
- Italian cans do NOT contain BPA!!!
- It's vegetarian, vegan, lactose and gluten free.
Subscribe to:
Posts (Atom)
