La mia cucina

Home-made Prawns Dill Shrimps

2010-02-09T18:28:00.000-08:00

Ingredients

600 G fresh shrimps,
2 bunch fresh dill
Throw in plenty of salted boiling water and 600 g of fresh shrimps and 1 small bunch of fresh dill.
Boil for 10 minutes, remove and replace it with amother one bunch of fresh dill.
Cool shrimps in the cooking water, drain them and free them from their shells.
Serve as an appetizer accompanied by slices of bread toasted and buttered.

Bruschetta

2010-02-06T10:07:00.000-08:00

Ingredients :

1 homemade bread (loaves 400 g),
5 tablespoons olive oil extra-virgin,
2 cloves garlic,
2 sockets Sale

Cut the bread into slices and abbrustolitelo on coals or under the grill of a hot oven, on both sides for 2 minutes.
5 tablespoons of oil emulsified with two pinches of salt.
Rub the slices with roasted garlic, pour the oil and serve hot.

Fried pork with polenta

2010-02-03T03:28:00.000-08:00

Ingredients :

400g of pork loin,
400 grams of sausage,
400 g of liver,
800 g onion,
50 g butter,
broth,
flour,
two bay leaves,
a touch of tomato paste,
pepper,
salt

Thinly slice the onions, simmer slowly with half the butter, or with
similar quantity of oil or lard or bacon chopped, and a few spoonfuls of broth, and set aside. jump in the same pan in remaining butter, the sliced pork loin, sausage into pieces of approximately seven inches and finally the liver sliced thin not, for a quick browning.
Put already onions to cook, salt lightly, touch up with the tomato sauce, add the broth if necessary, and keep cooking for another half hour or more.
Serve with polenta.

What a nice appetizing salmon

2010-01-29T16:47:00.000-08:00

Ingredients :
4 Fresh Salmon Steaks,
600 g zucchini,
2 leeks,
2 potatoes,
1 tablespoon Chopped chives and basil,
1 glass white wine,
1 tablespoon Olive Oil,
Salt,
Pepper
Clean and thinly cut vegetables,
make them dry in little olive oil,
add the salmon steaks,
bathed with white wine,
let evaporate, then add salt and pepper. Cook and serve after adding the chopped chives and basil .

A simple soup with sausages

2010-01-26T20:04:00.000-08:00

Ingerdients :

twelve slices of homemade bread,
five eggs,
three boiled eggs,
meat broth,
six sausages,
cheese pecorino cheese

Toasted bread and sprinkle it in the beaten eggs; align the slices in a saucepan and sprinkle with cheese (abundant).
Sliced sausages and boiled eggs, arranging the slices of bread.
Pour the hot broth and set on fire, just whe get a little a boil serve on the table .
Enjoy.

Tortei recipe potato or potato cake

2010-01-23T16:47:00.000-08:00

Ingredients :
eight medium sized potatoes,
three tablespoons of flour,
lard,
oil,
salt

How to prepare your tortei recipe potato :

choose well-seasoned potatoes, peel and grate with a cheese grater.
Add the flour and a pinch of salt and mix evenly. pour the mixture, thus prepared, in a baking pan greased with lard or abundant oil and put in warm oven (about 200 degrees celsius) and cook until it is formed on the surface a beautiful golden crust and crunchy.
Instead of potato cake, you can prepare very good and quick tortei, forming with the same mixture of small crushed by frying in deep fat.

Drunken Spaghetti

2010-01-20T14:56:00.000-08:00

Another quick recipe the we call '' Drunken Spaghetti''
400 Type G Pasta Spaghetti,
200 g butter,
1 leek onion
100 g grated Pecorino romano cheese,
1 glass Cognac,
Salt
Cook the spaghetti al dente and place them in a bowl, keep warm.
Melt the butter in a saucepan hazel with a leek onion , add the brandy and pour it over pasta. Stir adding the grated Pecorino romano cheese and serve.

Chicken croquettes with prosciutto

2010-01-18T14:03:00.000-08:00

Ingredients :

15 g butter,
1 1 / 2 tablespoons flour,
2 cloves Garlic,
4 sprigs parsley,
2 chicken breasts 125 g,
75 g soft cheese (Emmentaler cheese),
50 G Prosciutto Crudo in blocks,
1 Egg
1 tablespoon lemon juice,
1 teaspoon Hot Paprika,
Salt,
Pepper,
Breadcrumbs,
Oil for frying

The ingredients are about 20-25 croquettes.
Melt the butter over low heat, add the flour and stir until the reach a brown color, then remove from heat.
Add salt and cook the chicken breasts on the plate and, once cool, cut into cubes.
Mince the parsley and then diced garlic, cheese and prosciutto. In food processor (or on the board if you want to use the crescent) Put the chicken, flour dusk, a part of the cheese, egg, lemon juice and paprika. Let go of the blade to obtain a homogeneous mixture but still containing small pieces not chopped.
Then add the remaining cheese, ham, parsley and let go a bit .
With wet hands, take about 25 long balls rotolatele in breadcrumbs.
Fry in abundant hot oil for 2-3 minutes stirring often, allow to dry on kitchen paper and serve right away.

One of my favorite Pie

2010-01-12T16:16:00.000-08:00

Ingredients :
400 gr. brisée paste (or a disk ready)
an eggplant
one yellow and one red bell pepper
two zucchini
a potato
200 gr. mozzarella
150 gr. ham
two eggs
tablespoon chopped parsley
50 gr. of grated parmesan
salt pepper

Take grilled vegetables sliced and cut into pieces.
Also sliced mozzarella.
Now together in a bowl, grilled vegetables, potatoes, eggs, wheat and parsley, salt and pepper and stir thoroughly to mix.
Take one releasable baking pan and stretch the dough so that it covers the bottom and sides of the mold and cover the bottom with slices of ham and slices of mozzarella.
Then pour the mixture of vegetables and fold the excess dough toward the center, pinching with your fingers. Pass in a preheated oven at 180 ° for about 35 minutes.

Linguine with crab and salmon

2010-01-02T16:59:00.000-08:00

Ingredients for 3 people
300 gr. Type Linguine ,
1 Box of crab meat,
90 gr smoked salmon,
4 ripe cherry tomatoes ,
60 gr. butter,
1 small bottle spray Vodka

In a small pan let melt butter, add the crab meat, and then you add the tomatoes peeled and cut into cubes.
Cook for ten minutes and add the salmon, cut into strips, sprinkle the vodka, let it evaporate.
Stir and remove from heat immediately.
Boil the linguine with the sauce and season.

How to serve a Panettone

2009-12-22T15:32:00.000-08:00

Panettone is in Italy for Christmas and New Year time, served coffee and cake-like. It includes for example various types of raisins, candied orange and lemon peel, dried fruit in small pieces even almonds . Panettone is packaged in a beautiful wrapping, and is therefore ideal for gifts or a Christmas present.

Panettone is cut vertically into sectors, and served in coffee or sweet wine with. Panettone accompany the taste of vanilla and flavored mascarpone flavour.
After Christmas Panettone can be prepared even like a trifle-layer cake filled with ice cream or cake.
Other well-known Italian Christmas cakes are knowed like a polendina and panforte well-Amaretti biscuits.
Polendina is bread baked dry cake, which can be served with ricotta cheese.
Panforte has dried fruit, almonds and nuts, and spices, bread.
Amaretti biscuits taste delicious alone or fit perfectly crushed spice such as puddings and other desserts.

Mexican lasagna

2009-12-15T14:52:00.000-08:00

Now the lasagna is a typical italian dish but what do you think of Mexican lasagna ?
Here are the ingredients and preparation .

Ingredients :

2 tsp olive oil
1 lb diced zucchini
2 1/2 tsp ground cumin
1 can diced tomatoes whit chiles ( 14.5 oz )
1 1/2 cuo chopped onions
1 can corn niblets , drained (11 oz )
1 can black beans , rinsed ( 15 oz )
1 can mild enchilada sauce (10 oz )
1/2 cup chopped cilantro
5 whole-wheta flour tortillas
1 1/4 cups shredded reduced-fat Cheddar Garmish ; reduced-fat sour cream

Preparation :

Heat pwen to 400'F .
Coat a 3 quarter round baking dish with nonstick spray or butter spray.
Heat oil in a large skillet.
Add onions and saute' about five minutes.
Add zucchini and cumin , and saute' until zucchini is tender and crispy.
Stir in tomatoes , beans , corn and enchilada sauce , bring to a simmer .
Remove from heat and stir in cilantro .
Put one tortilla in baking dish .
Top with 1 1/2 cups zucchini mixture ; sprinkle with 1/4 cup of cheese .
Repeat layers about four times .
Cover with foil and bake for about 25 minutes until bubby around edges and cheese is completely melted.
Cool for five minutes a nd cut into wedges and serve if you like it with sour cream.

Scaloppine at Marsala - Scaloppine al Marsala

2009-12-13T04:58:00.000-08:00

This is a simple recipe to make quick scaloppine

Ingredients - 4 people - :
four slices Veal well beaten (about 100 gr. each slice)
1 tablespoon flour,
50 gr. butter,
nutmeg,
1/2 bunch parsley,
1/2 cup Marsala

Lightly flour the slices of veal and cook in butter in which you have added parsley ( chopped )and a little bit of nutmeg .
Soon as the slices are cooked, drizzle of Marsala .
Brown the slices in butter bubbling on both sides .
Lower the heat, pour a little broth and then add the Marsala, salt and pepper and finish cooking.
The secret is in make the sauce which it should be quite thick.
Now you can serve.
Enjoy.

Ingredienti per 4 persone :
quattro fettine di vitello ben battute (100 gr.circa l'una )
1 cucchiaio di farina,
50g di burro,
noce moscata,
1 / 2 mazzetto di prezzemolo,
1 / 2 tazza Marsala

Infarinate leggermente le fette di carne di vitello e cuocere nel burro in cui è stato aggiunto il prezzemolo tritato e un poco di noce moscata.
Rosolare le fette nel burro spumeggiante da entrambi i lati.
Abbassare la fiamma, far restringere il fondo di cottura allungato con un po' di brodo, fargli prendere l'ebollizione e infine aggiungere il marsala, salare e pepare e finire di cuocerle.
Il segreto e' nella sughetto che dovrà risultare piuttosto denso.
Ora si possono servire.
Buon appetito.

Eggplant Meatballs

2009-12-10T16:05:00.000-08:00

Ingredients:

500 grams of eggplant,

egg,

bread crumbs,

parsley,

garlic,

basil,

50g pecorino cheese,

olive oil for frying,
salt .

Clean and wash the eggplant,
cut half, placing them in a pot and cover with water, bring to a boil and continue cooking for about three quarters of an hour, then drain and cool. Prepare and separate the breadcrumbs, garlic, parsley and chopped basil, grated cheese and salt.
Squeeze very well the eggplant with bread crumbs and the egg (white and yolk) and mix everything well until you get a smooth paste.
With the mixture prepare the meatballs, elongated, rather flat for chips in oil.
You can bring them to the table hot and cold and also covered with a tomato sauce as a side dish.

A simple Birthday cake - Una semplice torta di compleanno

2009-12-08T15:22:00.000-08:00

Ingredients :

200 g butter,
200 g sugar,
1 lemon (grated yellow part),
4 eggs,
200g flour,
1 teaspoon baking powder

1 pinch salt,

icing sugar

Mix 200 grams of butter with 200 grams of sugar.

Add the grated rind of one lemon , 4 eggs, 200 grams of flour, a teaspoon of baking powder, 1 pinch of salt.

Pour into a greased and floured cake pan, and bake in moderate oven for 20 minutes.

Decorate as desired with icing sugar.

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Ingredienti:

200 g di burro,

200 g di zucchero,

1 limone (grattugiato parte gialla),

4 uova,

200g di farina,

1 cucchiaino di lievito in polvere

1 pizzico di sale,

zucchero a velo

Mescolare 200 grammi di burro con 200 grammi di zucchero.

Aggiungere la scorza grattugiata di un limone, 4 uova, 200 grammi di farina, un cucchiaino di lievito in polvere, 1 pizzico di sale.

Versare in una torta imburrata e infarinata, e cuocere in forno moderato per 20 minuti.

Decorare a piacere con zucchero a velo.

Skewers of chicken and mango - Spiedini di pollo e mango

2009-12-03T16:51:00.000-08:00

Ingredients:
1 fresh mango

4 single chicken breasts,
2 onions
1 red pepper,
2 tablespoons sesame seeds
oregano, basil, garlic,
or cayenne pepper,
salt, pepper,
Barbecue sauce,
some beer
Skewers

Take all the chicken breasts and ,sprinkle with salt , garlic, basil, oregano, granulate pepper, a pinch of paprika or cayenne pepper, barbecue sauce and grill seasoning at your discretion.
After that need to prepare the chicken and cut into small pieces. Pour a little beer, put it into a bowl and cover it and keep it in the refrigerator an hour or more.

Take the onions , cut it into slices or small particle size.
Even peppers and cut into large pieces, and peel a fresh mango and cut into slices .
After an hour remove the meat from the refrigerator, sprinkle over it with 2 tablespoons sesame seeds

and then sticks on skewers, alternating meat, slices of mango, onions and peppers. Bake all in oven or grill until the meat is thoroughly cooked.

Ingredienti :
1 fresco mango

4 petti di pollo ,
2 cipolle,
1 peperone rosso,
2 cucchiai di semi di sesamo,
origano, basilico, aglio,
peperoncino o pepe di Caienna,
sale, pepe,
Salsa per barbecue,
un po 'di birra,
spiedini

Prendere i petti di pollo cospargeteli con : sale, aglio, basilico, origano, pepe, un pizzico di peperoncino o pepe di Caienna, salsa per barbecue a vostra discrezione.
Così preparato pollo e tagliate a pezzetti. Versate un po di birra, e mettete poi in una ciotola coperta e ponete nel frigorifero un'ora o più ..

Prendete le cipolle e tagliatele a fette o particelle di piccole dimensioni. Anche i peperoni tagliateli a pezzi molto grandi, e scorza di mango e tagliate a fette .
Dopo un'ora togliete la carne dal frigorifero, cospargetela con i semi di sesamo e poi fate i spiedini alternando carne, le fette di mango, cipolle e peperoni.
Cuocere alla griglia o in forno fino a quando la carne è ben cotta.

Spinach gnocchi - Gnocchi ai spinaci

2009-11-30T16:04:00.000-08:00

Ingredients :
700 g spinach, 200 g ricotta, 200 g flour, 3 eggs, 5 tablespoons grated Parmesan cheese, nutmeg, Salt, Pepper,Butter
Peel, wash the spinach and boil. Squeeze well and sieve.
Combine spinach ricotta, 2 eggs and whole and yolk, 5 tablespoons of Parmesan cheese, salt, pepper and nutmeg. Mix these ingredients well and add enough flour for a dough soft but not soft.
With floured hands to form many small dumplings, then throw them in boiling salted water and cook for 1 minute.
Season them with melted butter and parmesan cheese .

Ingredienti:
700 g di spinaci, 200 g di ricotta, 200 g di farina, 3 uova, 5 cucchiai di parmigiano grattugiato, noce moscata, sale, pepe, burro
Sbucciare, lavare gli spinaci e farli bollire. Strizzateli bene a setaccio.
Unire la ricotta spinaci, 2 uova, intere, tuorlo d'uovo, 5 cucchiai di parmigiano, sale, pepe e noce moscata. Amalgamare bene gli ingredienti e aggiungere la farina sufficiente per un impasto morbido ma non molle.
Con le mani infarinate formare tanti gnocchetti, poi gettarli in acqua bollente salata e cuocere per 1 minuto.
Condirli con burro fuso e parmigiano.

Pie pastry

2009-11-26T05:42:00.000-08:00

Ingredients :
400g of flour, ten eggs, 300 grams of minced beef, two one-liter bottles of tomato (or a pound of canned tomatoes), salt, a small onion, a cup of extra virgin olive oil, three artichokes , 200 g zucchini, 600 g of smoked cheese, 100g of butter, three cups of milk, 200 gr grated pecorino cheese

Have the flour, work the dough, add 4 eggs, until dough is neither too hard nor too soft, stretch the dough very thin, cut the pastry into strips about 20 cm in length and width of 15; pour in boiling salted strips, cook for 3 minutes, drain and dry on a towel, in another bowl prepare the sauce with tomato, whole onion (to be removed at the end of cooking), the chopped meat and oil, salting opportunities in another frying pan and fry gild the zucchini and artichokes, cut into pieces, combine in yet another pan artichokes, zucchini and smoked cheese, cut into pieces, grease a baking dish 25 cm in diameter with butter, lay out alternatively a sheet and a layer of stuffing, adding each layer of filling sauce, butter, grated cheese and chopped egg and milk mixture, cover the pie with a layer of pastry, place it in a moderate oven (160 °) and keep it there for about fifty minutes.
Variation: Add boiled peas and sauce.

Coda alla vaccinara

2009-11-15T05:00:00.000-08:00

This is' a typical dish famous in the county of Lazio and in Rome

Ingredients :
a pound of tail adult beef, 50 grams of fat, a sprig of parsley, a clove of garlic, one onion, one carrot, one tablespoon lard, two tablespoons of tomato sauce, a glass of red wine, 8 ribs celery, broth, salt and pepper

put lard in a pan (possibly replaced by butter) thoroughly, along with chopped bacon, garlic, onion, parsley and carrot, fry. join the queue, cut into small pieces, little salt and pepper and cook well.
Add wine and let it evaporate. put the tomato sauce and cover with the broth.
Cook slowly for 4 hours, adding stock if necessary. ten minutes before the end of cooking, add the celery, which have been boiled separately, cut into pieces of about 6 cm. and the sauce should be quite thick and dark.

Roast turkey stuffed with fruit

2009-11-09T16:43:00.000-08:00

1 turkey of 3500 g, 100 g melted butter, 2 tablespoons olive oil extra-virgin, 200 G homemade bread stale, 2 apples, 120 g pitted prunes, 60 g walnuts, 1 / 2 Lemon ( juice), 1 tablespoon Green Pepper Dry, Sage, Rosemary, Thyme, Salt, Pepper, to bind the sauce: 1 tablespoon butter, 1 teaspoon flour

Wash the plums, place them in a bowl and cover with hot water, leaving them for a few hours until they have softened and inflated. Peel the apples, cut into small cubes and sprinkle with lemon juice to keep her blackened.
Cut into small cubes also the breadcrumbs, put it in a bowl, pour the melted butter and mix well.
Add the diced apples, plums and chopped, chopped walnuts, hearty sprinkling of pepper, a teaspoon full of salt and mix thoroughly to distribute the ingredients well.
Flames the turkey and clean it inside.
Wipe the skin from possible long penne and wash under running water then dry it, even internally, dry with paper towels.
Seasoned the inside of the turkey with salt and pepper and fill it with stuffing. Sew the two openings of the bird with a large needle and white thread then defendant tied her thighs and wings so that they remain close to the body.
Prepare a fine mince with green pepper, the leaves of a sprig of rosemary, five or six sage leaves and a teaspoon of thyme.
Brush the turkey completely with oil and let him join the chopped prepared by coating the entire skin. Arrange in a baking dish large as possible with a griglietta indoors and place in oven previously heated to 180 degrees.

After the first half hour, cover the breast with aluminum foil which must be removed during the last hour of cooking.
The turkey should be kept in the oven for about three hours and a half, during which time you wet it frequently with the sauce that forms in the pan, and if the pan itself is not equipped with barbecue, you have to shoot it at least a couple of times without forgetting about Half cooking, sprinkle generously with salt.

Once cooked, keep the turkey in the oven warm until time to bring to the table.
Recover all the gravy, put it in a casseruolina and sgrassatelo completely.
And heat it over a low heat, beating with a whip, stir the mixture of butter and flour.
If you like, you can perfume the sauce with a dash of good brandy and a splash of Worcestershire sauce. Before serving, open the turkey in the back, recovered all the stuffing with a spoon and place it in a Vegetable.
Pour the sauce into a warmed gravy boat and accommodate a whole turkey in the dish, slicing the table in the presence of the diners.

Sorbetto al limone - Lemon sorbet

2009-11-05T15:11:00.000-08:00

Sorbetto al limone
8 Limoni, 300 G Zucchero, 2 Albumi D'uovo, 100 Cl Acqua

Fate sciogliere, nell'acqua a bollore, lo zucchero; lasciate raffreddare, poi unite il succo filtrato dei limoni.
Versate in una vaschetta e tenete in freezer un paio d'ore.
Mettete il composto nel frullatore, aggiungete gli albumi montati a neve e frullate alcuni secondi. Versate in coppe e servite.

Lemon sorbet
8 Lemons, 300 g sugar, 2 egg whites, 100 Water Cl ( about 5 glasses )

Melt in the water to a boil, sugar, let cool, then add the lemon juice filtrate. Pour into a bowl and leave in the freezer a couple of hours.
Put the mixture in a blender, add the egg whites and blend a few seconds.
Pour into bowls and serve.

Spiedini Di Carne E Peperoni ; kebabs and Peppers

2009-10-27T14:30:00.001-07:00

Ingredienti :
400 grammi Carne Di Manzo, 250 grammi Salsiccia, 200 grammi Carne Di Vitello, 2 Peperoni, 1 Spicchio Aglio, Olio D'oliva, Sale, Pepe

Tagliare i peperoni puliti in quadratini di circa 4 cm di lato e le carni in quadratini di uguale misura. Infilzare negli spiedini, alternandoli, i pezzi di carne, la salsiccia ed i peperoni.
Cospargerli con olio e aglio tritato, cuocere sulla griglia per circa 15 minuti e servire.

400 grams Beef, 250 grams Sausage, 200 grams Veal, 2 peppers, 1 clove garlic, olive oil, salt, pepper

Cut the peppers into clean squares of about 4 cm side and the meat into small squares of equal size.
Stab them in the skewers, alternating , the pieces of meat, sausage and peppers.
Sprinkle with olive oil and chopped garlic, cook on the grill for about 15 minutes and serve.

Pork Pappardelle- Pappardelle al maiale

2009-10-19T14:58:00.000-07:00

Dose x 5
500 G Type Pappardelle Pasta, 200 g pork, 200 g veal, 150g Mortadella, 2 Nodini Sausage, tomato paste, grated Parmesan cheese, Extra Virgin Olive Oil, Salt

Take the 2 types of meat and mortadella only once and pass all together in the meat grinder. Put a little oil in a pan and fry the minced meat and sausage crumbled, until all the meat is color blonde or almost cooked .
Add 200 g of tomato paste, salt and a finger of water (or milk).
Make the sauce to go very low heat for two hours.
Season the pasta cooked al dente and sprinkle with grated Parmesan cheese
dosi per 6 persone: 500 G Pasta Tipo Pappardelle, 200 G Maiale, 200 G Vitello, 150 G Mortadella, 2 Nodini Salsiccia, Conserva Di Pomodoro, Formaggio Parmigiano Grattugiato, Olio D'oliva Extra-vergine, Sale

Prendere i due tipi di carne e la mortadella e passarli tutti insieme una volta sola nel tritacarne.
Mettere un filo di olio in un tegame e farvi rosolare il macinato e la salsiccia sbriciolata, fino a quando tutta la carne sarà "impallidita"o rosolata.
Aggiungere 200 g di conserva di pomodoro, sale e un dito di acqua (o latte). Cuocere il ragù a fuoco basso per due ore.
Condire le pappardelle cotte al dente e spolverizzarle di parmigiano grattugiato.

Sausage with broccoli di rapa

2009-10-13T19:03:00.000-07:00

600 grams of fresh sausage, 600 grams of broccoli, two cloves of garlic, 50 grams of extra virgin olive oil, pepper, salt.

Take the the broccoli, pulling the tender buds from the branches; wash in cold running water, let drain well in a colander.

Put it in a pan that has been poured the oil fry the crushed garlic and chilli.
Remove the garlic browns, and add the broccoli. salt and cook over low heat, stirring often the vegetables on the bottom of the pan. Arrange the sausage is half cooked previously fried in a pan aside. sprinkle with hot sauce made from cooking the sausages. cover and finish cooking it in lowheat .
600 gr di salsiccia fresca, 600 gr di broccoletti, due spicchi d'aglio, 50 gr di olio extravergine d'oliva, peperoncino, sale.

Mondare bene i broccoletti, staccando dai rami le tenere cime; lavarle in acqua fredda corrente; lasciare bene sgocciolare in uno scolapasta.
Mettere tuttoin una padella in cui sarà stato versato l'olio soffriggere l'aglio schiacciato e il peperoncino. Togliere l'aglio imbiondito e aggiungere i broccoli. salare e cuocere a fuoco basso, rigirando sovente la verdura sul fondo della padella.
A metà cottura adagiarvi la salsiccia precedentemente soffritta in una padella a parte. irrorare col caldo sugo ottenuto dalla cottura delle salsicce. coprire e completare la cottura sempre a fuoco basso.

Costardelle ripiene ;Saury filled

2009-10-06T18:24:00.000-07:00

Saury filled for four people

Get the following ingredients: 8 to 10 sauries (should be about twenty centimeters long), 1 generous tablespoon of chopped parsley, 1 dl of virgin olive oil, 5-6 ripe tomatoes, two cloves of garlic, oregano, bread crumbs, salt and pepper.

After eliminating central spine and tail, wash thoroughly and dry well. With the help of a bowl, mix the breadcrumbs with a little 'oil, parsley, garlic minced, oregano, salt and pepper. Fill the fish with the mixture and arrange in a baking pan, previously moistened with a little oil, with the stuffed up. Placed above each saury a bit 'of finely chopped tomato pulp, pour a little oil and sprinkle little salt. Cover the pan and cook over low heat for about 20 minutes, adding, if necessary, two tablespoons of water.

Costardelle ripiene per quattro persone

Procuratevi i seguenti ingredienti: da 8 a 10 costardelle (dovrebbero esser lunghe una ventina di centimetri), 1 cucchiaio abbondante di prezzemolo tritato, 1 dl di olio vergine d'oliva, 5-6 pomodori maturi, due spicchi d'aglio, origano, pane grattuggiato, sale, pepe.

Dopo aver eliminato spina centrale e coda, lavatele a fondo e asciugatele bene. Con l'aiuto di una terrina, impastate il pangrattato con un po' d'olio, il prezzemolo, l'aglio sminuzzato, l'origano, il sale e il pepe. Riempite i pesci con l'impasto e disponeteli in una teglia, preventivamente bagnata con un filo d'olio, con la parte ripiena verso l'alto. Sistemate sopra ciascuna costardella un po' di polpa di pomodoro finemente tagliuzzata, versate poco olio e cospargete pochissimo sale. Coprite la teglia e fate cuocere a fuoco lento per circa 20 minuti, aggiungendo, se necessario, due cucchiai d'aqua.

Swordfish in salmoriglio

2009-09-28T14:27:00.000-07:00

A condiment widely used in regions of Southern Italy is the salmoriglio tasty, a stew made of olive oil, lemon juice and oregano that embellishes the dishes.

The salmoriglio is done in different ways, in which there are small variations, some people add the parsley, those not using garlic, but those who do it simply with lemon and oregano oil, every family has a recipe for prepare this magic concoction!

This condiment is used primarily for seasoning baked fish, baked or boiled, but is also used to flavor the red meat . Basically you use to season meats cooked on the grill or roasted, characterized by strong flavors so conferred by the type of cooking.
Here it go the swordfish in salmoriglio.

Wash the slices of swordfish and let ditches for good, dry with paper towels and, with the help of a very sharp knife with the blade, remove the skin from the edge of each slice.

Arrange the slices of fish on a plate and drizzle with the juice of 1 lemon and a trickle of oil. Cover and leave to marinate swordfish for about 20 minutes.

Turn on the grill and when hot place to cook swordfish, after you have drained from the oil and lemon juice in excess, but left aside. Let the slices are cooked over a medium heat on both sides, preventing it from drying excessively. From time to time, brush the fish with a sprig of rosemary dipped in oil remaining in the pot.

Take away the skin of the garlic cloves and crush them roughly, place them in a cup without handles, and add a pinch of oregano, two tablespoons of olive oil and remaining lemon juice, a pinch of salt and freshly ground pepper to complete two tablespoons of very warm water. Beat all well and you have the salmoriglio.

When the fish is cooked, put a bullet in the dishes and pour over some tsp salmoriglio, and garnish with a few leaves of parsley and thin slices of lemon. Serve the dishes on the table and offer the salmoriglio your guests so that they may use them at will.

Risotto with porcini

2009-09-26T05:40:00.000-07:00

Risotto ai funghi porcini è meraviglioso.

Per servire 4 persone

Tempo di preparazione:: 20

Cook Time:: 20

Ingredienti:

• Un pacchetto di porcini secchi ( poco piu' di mezza tazza )

• 1 / 2 di aglio, affettate

• 1 / 4 di tazza più 2 cucchiai di burro, oppure: 3 cucchiai di olio d'oliva + 1 / 4 tazza di burro

• 1 1 / 2 tazze (300 g) a breve il riso a grana fine, per esempio, Arborio o Vialone Nano

• 1 / 3 di tazza di vino bianco secco, scaldato in un tegame sul fuoco

• 1 tazza (50 g) Parmigiano grattugiato

• 1 / 2 tazza (120 ml) di panna (facoltativo)

• L'acqua i funghi erano imbevuti di, filtrato, e un litro di acqua bollente, brodo di manzo, o lacrimazione Bouillon

• un mazzetto di prezzemolo, tritato

• Sale e pepe

Preparazione:

Ripida i porcini in una tazza di acqua bollente per quindici minuti.

Nel frattempo, affettare la cipolla e soffriggere in due tre cucchiai di olio o 1 / 4 di tazza di burro. Quando è leggermente rosolati rimuoverlo per un piatto con un mestolo forato e mescolate il riso nel sgocciolature nel piatto. Soffriggere il riso per alcuni minuti, fino a quando non diventa traslucido, mescolando continuamente perché non bastone e la masterizzazione.

Ritorno l'aglio alla pentola, mescolare nel vino, e continuate a mescolare fino a quando non è evaporato completamente. Poi mescolare in una siviera prima di liquido (se si sta utilizzando semplice acqua, aggiungere circa 3 / 4 di cucchiaino di sale kosher in questo momento), e mentre è assorbente, tritate i funghi e versare il liquido che messo a bagno in, che può contenere sabbia. Aggiungere i funghi e il loro liquido al riso, poi continuare ad aggiungere acqua o brodo un mestolo alla volta, mescolando di tanto in tanto. Circa cinque minuti prima che il riso è cotto, condimento di controllo. Non appena il riso è al dente, spegnete il fuoco, mantecare con il burro rimasto, la metà del formaggio, la panna, se lo si sta usando, un po 'di pepe macinato, il prezzemolo, e coprire il risotto per due minuti . Servire con il rimanente formaggio grattugiato.

Mushroom risotto is wonderful.
If you cannot find porcini, use wild mushrooms. To serve 4 peoples :

Ingredients:

•A one-ounce packet dried porcini (25 g, about a packed half cup)

•1/2 of a garlic, sliced

•1/4 cup plus 2 tablespoons butter, or: 3 tablespoons olive oil + 1/4 cup butter

•1 1/2 cups (300 g) short-grained rice, for example Arborio or Vialone Nano

•1/3 cup dry white wine, warmed in a pan on the stove

•1 cup (50 g) frehsly grated Parmigiano

•1/2 cup (120 ml) heavy cream (optional)

•The water the mushrooms were soaked in, strained, and a quart of simmering water, beef broth, or watery bouillon

•A bunch of parsley, minced

•Salt and pepper to taste

Preparation:

Steep the porcini in a cup of boiling water for fifteen minutes.

Meanwhile, slice the onion finely and sauté it in either three tablespoons of oil or 1/4 cup of butter. When it's lightly browned remove it to a plate with a slotted spoon and stir the rice into the drippings in the pot. Sauté the rice for several minutes, until it becomes translucent, stirring constantly lest it stick and burn.

Return the garlic to the pot, stir in the wine, and continue stirring until it has evaporated completely. Then stir in a first ladle of liquid (if you're using plain water, add about 3/4 teaspoon of kosher salt at this time), and while it's absorbing, chop the mushrooms and strain the liquid they soaked in, which can contain sand. Add the mushrooms and their liquid to the rice, then continue adding water or broth a ladle at a time, stirring occasionally. About five minutes before the rice is done, check seasoning. As soon as the rice is al dente, turn off the heat, stir in the remaining butter, half the cheese, the cream if you're using it, a little bit of ground pepper, the parsley, and cover the risotto for two minutes. Serve with the remaining grated cheese.

BAKLAVA

2009-07-09T09:32:00.000-07:00

Baklava is a delicious dessert that seems to have Greek origins, but its history is not well-documented; it has been claimed by many ethnic groups.
The recipe may seems complicated, but believe me, it’s easier to make than to describe! And the result is amazing!

· 1 (16 ounce) package phyllo dough
· 1 pound chopped nuts (I used walnuts, pistachio, and almonds)
· 1 cup butter
· 1 teaspoon ground cinnamon
· 1 cup water
· 1 cup white sugar
· 1 teaspoon vanilla extract
· 1/2 cup honey

Preheat oven to 350 degrees F.

Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside.

Unroll phyllo dough and cover it with a dampened cloth to keep from drying out as you work. Place a sheet of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. T

he top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes almost all the way to the bottom of the pan.

Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Leave it uncovered as it gets soggy if it is wrapped up.

Il baklava e’ un delizioso dolce che sembra essere di origine greca, anche se la sua storia non e’ ben documentata e molti gruppi etnici ne rivendicano la discendenza.
La ricetta sembra complicata, ma credetemi, e’ piu’ semplice a fare che a descrivere! E il risultato e’ stupefacente!

· 1 confezione di pasta fillo da mezzo kg
· ½ kg di noci, mandorle e pistacchi tritati
· 225 gr di burro
· 2 gr di cannella ( 1 cucchiaino da caffè raso)
· 235 ml di acqua
· 200 gr di zucchero
· Vanillina
· 120 ml di miele

Riscaldare il forno a 175 gradi C.

Imburrare il fondo e i bordi di una teglia rettangolare.
Tritare noci, mandorle e pistacchi mescolarli con la cannella e metterli da parte.
Srotolare la pasta fillo e coprirla con un panno umido mentre si lavora, altrimenti si secca.
Mettere un foglio di pasta fillo nella teglia, imburrarlo per bene e procedere fino ad avere 8 fogli uno sull’altro. Ogni foglio deve essere imburrato.
Spargere 2-3 cucchiai di trito di noci sull’ultimo foglio, coprire con 2 fogli di pasta (imburrati), rimettere trito di noci e procedere così fino ad esaurimento degli ingredienti. L’ultimo strato deve essere di 6-8 fogli di pasta.
Con un coltello molto affilato tagliare nella classica forma a diamante, o anche a quadri va bene. Fermare il taglio un po’ prima di arrivare all’ultimo strato.
Infornare per circa 50 minuti o fino a quando il baklava e’ dorato e croccante.
Mentre il baklava e’ in forno preparare lo sciroppo. Far bollire lo zucchero nell’acqua fin quando sarà sciolto, aggiungere la vanillina e il miele e far cuocere a fuoco basso per 20 minuti circa.
Appena il baklava viene tolto dal forno, versarvi sopra lo sciroppo e lasciar raffreddare.
Lasciarlo scoperto altrimenti diventa umido e perde la croccantezza.

Frittelle di fiori di zucca e zucchine/ Flowers and zucchini in batter

2009-07-06T13:10:00.000-07:00

Fiori di zucca/ Zucchini flowers
Zucchine/ Zucchini squash
1 Uovo/ 1 Egg
Birra/ Beer
Farina/ Flour
Acqua/ Water
Sale e pepe/ Salt and pepper
Olio per friggere/ Frying oil

Pulire per bene i fiori di zucca e lasciarli interi. Pulire le zucchine e tagliarle a rondelle.
Preparare una pastella con la farina, l’uovo, metà acqua e metà birra, sale e pepe, la consistenza dovrà essere fluida ma non troppo.
Far scaldare abbondante olio in una padella capiente. Immergere i fiori di zucca nella pastella uno alla volta e friggere fino a doratura. Mettere a sgocciolare su carta cucina che assorbirà l’olio in eccesso.
Per fare le frittelle di zucchine: mettere le zucchine a rondelle e qualche fiore di zucca tagliuzzato nella pastella. Friggere a cucchiaiate nell’olio bollente. Mettere a sgocciolare su carta cucina.
Buon appetito!

Clean zucchini flowers and keep them whole. Clean and slice zucchini.
Prepare batter with flour, egg, half water and half beer, salt and pepper. It has to be fluid but not too liquid.
In a large frying pan warm up oil. Dip zucchini flowers in batter one at a time and fry until golden crisp. Put them in a plate covered with paper towel to allow oil in excess to be absorbed.
For zucchini fritter: Put sliced zucchini (and some chopped flowers) in batter all together.
Fry by the spoonful in hot oil. Put them in plate covered with paper towel.
Buon Appetito! Enjoy!

Pane ripieno/ Stuffed bread

2009-06-24T13:12:00.000-07:00

Questa e' la stessa ricetta di quella successiva, solo che qui ho usato un ripieno diverso: spinaci, piselli, prosciutto cotto e mozzarella.

This is the same recipe as the next one, I've only used a different stuffing here: spinach, peas, ham, and mozzarella cheese.

Pane ripieno/ Stuffed bread

2009-06-24T13:04:00.001-07:00

Questo e’ uno dei “piatti” preferiti dalla mia famiglia. Accompagnato da un’insalata questo pane ripieno costituisce un’ottima cena. Il ripieno varia a secondo di cio’ che ho in casa, o in base a cosa mi suggerisce la fantasia!
Si possono usare spinaci, rape, salsiccia, prosciutto, mortadella, vari tipi di formaggio…. Insomma tutto cio’ che vi sembra gustoso!!
In questa ricetta ho usato cipolle soffritte, olive nere, pancetta e mozzarella. Delizioso!!!

This is one of my family’s favorite dishes. With a green salad on the side, it makes a delicious dinner.
It can be stuffed with basically anything you’ve at home, or whatever your imagination suggests!
You can use spinach, broccoli rabe, sausage, ham, salami, cheeses, anything that you like!
In this recipe I used fried onions, black olives, “pancetta” (Italian bacon), and mozzarella cheese.
Yummy!!!

Per la pasta io ho usato una macchina del pane come impastatrice e questi ingredienti:
For the dough I used a bread machine as a kneader and this are the ingredients:
400 gr di acqua/ 400 grams of water (14 fl. Oz.)
700 gr di farina/ 700 grams of flour ( 3 cups)
1 cucchiaino di zucchero/ 1 tsp of sugar
2 cucchiaini di sale/ 2 tsp of salt
2 cucchiaini di lievito disidratato (sono 8-9 grammi e penso corrisponda ad 1 cubetto da 25gr di lievito fresco)/ 2 tsp of yeast

Per il ripieno:
Stuffing:
Cipolle soffritte/ Fried onions
Olive nere denocciolate/ Pitted black olives
Pancetta soffritta a cubetti/ Diced pancetta (or bacon…. But italian pancetta’s better!!)
Mozzarella/ Mozzarella cheese

Parmigiano grattugiato e prezzemolo tritato per spolverare il pane/
Grated parmesan cheese and parsley to sprinkle the bread

Mettere ad impastare il pane e far lievitare la pasta per un’ora circa.
Intanto preparare il ripieno desiderato. In questo caso io ho soffritto le cipolle tagliate sottili insieme alla pancetta a cubetti. Le olive erano gia’ pronte in lattina e la mozzarella gia’ macinata!
Passato il tempo di lievitazione, infarinare una superficie pulita e stendere la pasta con un mattarello. Mettere il ripieno sul disco di pasta e arrotolare tipo una girella. Porre il pane in una teglia unta e infarinata e mettere in un luogo tiepido, tipo il forno spento, a lievitare per un’altra oretta.
Praticare qualche taglio sulla superficie del pane e spolverarlo di parmigiano grattugiato e prezzemolo tritato.
Infornare a 190 gradi fino a cottura! (Mi scuso ma non calcolo mai i tempi)
Buon Appetito!

Put your ingredients in a bread machine to knead the dough. Then let it rise for about an hour.
Meanwhile prepare your stuffing. In this case I fried the onions finely sliced with diced pancetta. I already had canned olives and shredded mozzarella ready!
When the dough has risen, dust a clean surface with flour and stretch it out with a rolling pin.
Spread on the stuffing and roll up the dough (kinda like a wrap).
Put it in an oven pan lightly oiled and dusted with flour and let it rise again for another hour in a warm area (the oven turned off works fine).
Then make a few incisions on the surface and sprinkle with parmesan cheese and parsley.
Bake at 375 degrees until cooked! (I apologize, I never figure out the exact amount of time for cooking)
Buon Appetito! Enjoy!

Fossette deliziose/ Delicious "fossette"

2009-06-22T11:45:00.000-07:00

-240 gr di farina/ 240 grams of flour (1 cup)
-160 gr di burro/ 160 grams of butter (2/3 of a cup)-100 gr di zucchero/ 100 grams of sugar (1/2 cup)-Due tuorli d'uovo/ two egg yolks
-Nocciole macinate a piacimento/ minced hazelnut as your liking
-Nutella quanto basta/ Nutella as needed
-Zucchero quanto basta/ Sugar as needed
-Qualche nocciola intera/ A few whole hazelnut

-1/2 cucchiaino di lievito per dolci/ 1/2 tsp of baking powder

Preparare la frolla: fare la fontana con la farina, nel centro mettere il burro ben freddo a pezzetti, lo zucchero, i tuorli, il lievito e le nocciole macinate. Impastare velocemente, formare una palla, avvolgerla in carta cellophan e porre in frigo per un’ora circa.
Dopodiché prenderle frolla e formare delle palline che rotoleremo nello zucchero. Porle in una teglia per biscotti e fare delle fossette su ogni pallina, io le ho fatte col manico di un cucchiaio di legno. Infornare a 180 gradi fino a cottura (non ho calcolato il tempo, chiedo scusa!). I biscotti devono essere di colore piuttosto chiaro.

Far raffreddare i biscottini completamente (passo molto importante). Riempire una sac-a-poche di nutella e decorare ogni biscottino con un ciuffo di nutella. Mettere in frigo per far solidificare la nutella.
A preferenza, si possono anche decorare con una nocciola (noi preferiamo la nutella!!!).
Sono decisamente deliziosi!

“Pasta Frolla” isn't easily translatable but it can be considered to be the Italian equivalent of shortbread.
That’s how I make it:
Mound the flour on a work surface and make a hole in the center of the flour (this is the fontana). In the middle put sugar, very cold butter in small pieces, baking powder, minced hazelnut, and egg yolks.
Combine the ingredients, handling them as little as possible to keep the butter from melting. Form a smooth ball, wrap in baking paper and place in the fridge to rest for an hour or so.
Get your dough from fridge and form small balls that you will roll into sugar.
Place balls on cookies sheet and make a small hole in each of them. I used the handle of a wooden spoon.
Bake at 350 degree until cooked, they have to be very a very light color.
Let them cool completely, that’s a very important step.
Put your nutella in an icing bag and decorate each cookie with Nutella. You can decorate with a whole hazelnut if you prefer. (We like Nutella better!!)
Put back in the fridge for the Nutella to firm up.
Ready to enjoy and absolutely delicious!!

Pasta "un veloce pasto completo" / Pasta " a quick complete meal"

2009-06-20T20:17:00.000-07:00

In casa mia, si sa, si preferiscono i primi piatti, soprattutto pasta! Allora cerco sempre soluzioni per infilarcidentro la verdura e la carne o il pesce, creando nello stesso tempo un piatto veloce (e si alle voltenon ho tutta questa voglia di stare ai fornelli!) e gustoso!La ricetta che segue e' una delle alternative.

My family, as you may know, loves pasta! For this reason, I'm always looking to sneak in vegetablesand meat or fish, creating at the same time a dish that is both quick ( yup, sometimes I don't really wantto spend hours in the kitchen!) and yummy!The following recipe is one of the options.

-Pasta (il formato che preferite)/ Pasta (the shape you like, I used Cellentani Barilla)

-Carne di vitello (qualsiasi taglio, ma puo' anche essere petto di pollo)/ Beef (any kind, it may even be chicken breast)

-Spinaci (io ho usato quelli congelati)/ Spinach (I used frozen)

-Cipolla/ Onion

-Panna da cucina / Heavy cream

-Olio E.V.O./ Extravirgin Olive Oil

-Sale / Salt

-Peperoncino (facoltativo)/ Hot red pepper (optional)

In una padella capiente imbiondire la cipolla nell'olio e soffriggerci la carne a piccoli pezzettini. Quando e' ben colorita, aggiungere gli spinaci surgelatie lasciar andare a fuoco lento. A cottura ultimata aggiungere la panna e scaldare. Nel frattempo cuocere la pasta. Scolare, mescolare col sugoe impiattare.Servire caldo con una spolverata di parmigiano e peperoncino piccante, secondo il proprio gusto.

Buon Appetito!

In a large skillet saute' onion and diced beef. When it's browned add frozen spinach and let's cook on low. Then add heavy cream and warm it up until it's not longer liquid. In the meantime cook pasta "al dente". Drain and mix all together.Serve hot with grated parmesan cheese and hot red pepper to your taste.

Buon Appetito! Enjoy!

Lasagna Bianca con salsiccia/ White Lasagna with sausage

2009-06-18T09:37:00.000-07:00

Sfoglia Barilla che non necessita cottura/ Barilla Lasagne No Boiling Required
Piselli gia’ cotti o in scatola/ Canned or Cooked Peas
Carote/ Carrots
Salsiccia fresca/ Fresh Italian Sausage
Cipolla/ Onion
Pepe nero/ Black Pepper
Olio E.V.O./ Extra Virgin Olive Oil
Panna da cucina/ Heavy Cream
Formaggio (mozzarella o provola)/ Mozzarella chees or any other fresh shredded cheese mix
Parmigiano grattugiato/ Grated Parmesan Cheese

Preparare il condimento soffriggendo cipolla, piselli, carote a tocchetti e salsiccia. Quando sono cotti mescolarvi la panna da cucina e una spolverata di pepe nero (facoltativo).
In una teglia da forno versare prima un po’ di condimento e iniziare gli strati: sfoglia, condimento, formaggio a fettine o a tocchetti, parmigiano e cosi via fino ad esaurimento degli ingredienti. L’ultimo strato sara’ condimento, formaggio fresco e parmigiano grattugiato.
Infornare per circa un’ora a forno ben caldo, direi intorno ai 200-250 gradi. Quando avra’ formato una bella crosticina e’ pronta!
Servire ben calda.
Buon Appetito!!

In a large skillet prepare your condiment: saute’ onion, cooked peas, diced carrots and diced fresh sausage. When well browned add heavy cream and black pepper ( pepper optional).
Spread some sauce on bottom of baking pan and start layering: uncooked sheets, condiment, fresh shredded cheese, parmesan cheese, uncooked sheets again and so on until you’re done with ingredients. Top with condiment and cheeses.
Bake at 375 degrees for about an hour or until well done.
Serve hot.
Buon Appetito!! Enjoy!

Ciambella di mele glassata/ Iced apple ring cake

2009-06-18T08:56:00.000-07:00

4 uova/ 4 eggs
200 gr farina/ a little less than 1 cup of flour
100 gr zucchero (di piu’ se si preferisce piu’dolce)/ ½ cup of sugar (use more if you like it sweeter)
1 bustina lievito vanigliato/ 1 tbsp of baking powder
scorzetta di limone/ lemon zest
qualche goccia di succo di limone/ few drops of lemon juice
2 mele golden belle grosse/ 2 big golden apples

Glassa/ Icing

Zucchero al velo/ confectioner sugar
Succo di limone diluito con acqua/ lemon juice diluted with water

Sbattere le uova con lo zucchero, unire la scorza di limone e un pochino di succo..... a parte mescolare insieme farina e lievito,
unire tutto alle uova, mescolare. Per ultimo aggiungere la mela tagliata come si preferisce (cubetti o fettine abbastanza spesse)
Infornare a 180 gradi per 25 minuti circa!
Per la glassa mescolare zucchero a velo e succo di limone diluito con acqua ( o succo di arancia) finche’ si ottiene una consistenza adeguata, versare sulla ciambella quando e’ gia’ fredda e lasciare solidificare un poco.
Buon Appetito!!

Beat eggs and sugar, add lemon zest and lemon juice. In another bowl mix flour and baking powder. Combine all together (eggs mixture and flour mixture). At the end add cubed or thick sliced apples.
Bake for 25 minutes at 350 degrees.
Icing: mix together confectioner sugar and lemon juice diluted with water (or orange juice) to desidered texture. Put over cold cake and let stand for a while.
Buon Appetito!! Enjoy!!

2009-06-17T15:27:00.000-07:00

Arancini a modo mio/ Rice balls "my way"

-Riso/ Rice

-Carne trita/Ground beef

-Piselli/ Peas

-Formaggio filante (in Italia avete la provola, che desiderate di meglio?!)/ Cheese, possibly mozzarella, but any kind of "stringy" cheese will do fine

-Uova/ Eggs

-Cipolla/ Onion

-Sugo di pomodoro/ Tomato sauce

-Parmigiano/ Parmesan cheese

-Sale, pepe/ Salt, pepper

-Olio e.v.o. per soffritto/ Extra virgin olive oil for the sauce

-Olio per friggere/Frying oil

-Vino rosso o da cucina/ Red or cooking wine

-Pangrattato/ Breadcrumbs

-Farina/ Flour

Preparare il soffritto di cipolla e carne trita, sfumare col vino rosso. Aggiungere i

piselli gia' sbollentati e il sugo di pomodoro.

Lasciar cuocere a fuoco basso per un'oretta e mezza. Nel frattempo tagliare la provola a cubetti (o comunque il formaggio che userete), e a parte sbattere le uova.

Bollire il riso in abbondante acqua leggermente salata. Scolare e quando e' intiepidito mescolarvi le uova sbattute, una bel po' di parmigiano grattuggiato e qualche pizzico di pepe nero a piacimento.

Formare le classiche palline con il ripieno di sugo con la carne trita e formaggio a pezzetti.

Passare nella farina, uovo sbattuto e pane grattuggiato.

Friggere in abbondante olio, meglio se in una friggitrice. Mettere ad asciugare su carta assorbente.

Servire ben caldi.

Buon Appetito!

Saute' finely sliced onion in extra virgin olive oil, stir in ground beef, cook until well browned, stir in red wine and lets evaporate. Add peas previously cooked, and tomato sauce.

Season the mixture to taste, and simmer it over a very low flame for about an hour and a half.

Cut the cheese in small cubes, and beat eggs.

Bring slightly salted water to a boil, cook rice drain it and let it cool a bit.

Mix beaten eggs and parmesan cheese in rice, season to taste.

Let it finish cooling.

Now the fun part..... make the arancino by taking two small handfuls of rice and shaping them into hollow hemispheres.

Fill the hollows with some of the meat, and some of the cheese cubes.

Mold the two halves together to obtain a smooth-sided rice ball about the size of a small orange.

Roll the arancino in flour, beaten eggs, and breadcrumbs.

Fry in abundant hot oil, drain on absorbent paper, and serve hot.

Buon appetito!! Enjoy!!

Presentazioni e Rigatoni zucchine e pancetta

2009-06-17T13:39:00.000-07:00

Innanzitutto mi presento, anche se probabilmente alcuni di voi mi conosceranno gia'. Mi chiamo Angela, ho 2 figli, un marito e un lavoro part-time.

Questo blog nasce con l'idea di condivire la mia passione per la cucina. Pubblichero' qualche foto e qualche ricetta, niente di elaborato, solo cose semplici che ricordano i sapori e i profumi della mia terra, la Calabria.

Ringrazio fin da ora chi mi seguira' e apportera' il proprio contributo con un commento, una critica, un suggerimento. Ne faro' buon uso ;-)

First of all, let me introduce myself, probably some of you already know me. My name's Angela, I have 2 kids, a husband, and a part-time job.

The main idea of this blog is to share my love for cooking. I'll publish some pictures and recepies, nothing complicated, just easy and simple dishes that remind tastes and smells of my Country, Calabria (Italy).

La ricetta di oggi e'/ Today's recipe is

Rigatoni zucchine e pancetta

-pasta formato rigatoni /pasta rigatoni's shape

-zucchine/zucchini (green squash)

-pancetta/bacon (much better if u find real italian "pancetta", you should be able to find it in italian stores)

-cipolla/onion

-pomodorini/ fresh grape tomatoes

-panna da cucina/heavy cream

-olio e.vo./ extra virgin olive oil

In una padella capiente soffriggere un trito di cipolla, pancetta a cubetti, zucchine a rondelle e pomodorini tagliati a meta'. Intanto mettere a bollire l'acqua. Quando i nostri ingredienti sono ben soffritti, aggiungere la panna e mantenere sul fuoco quel tanto che basta a scaldarla.

Cuocere al dente i rigatoni, scolarli e passarli in padella nel nostro sughetto. Impiattare e servire con una spolverata di parmigiano grattuggiato e pepe nero macinato fresco (a piacere).

Buon appetito!!

Put oil in a large frying pan/skillet and stir-fry minced onion, pancetta cut into small cubes, sliced zucchini and halved grape tomatoes.

In the meantime bring water to a boil in a pot big enough. When stir-fry is well done, add heavy-cream in the skillet and warm it up.

Cook your rigatoni pasta "al dente", drain and put it in the skillet with sauce for a few minutes.

Put in your dish and sprinkle with parmesan cheese and black pepper to your liking.

Buon appetito!! Enjoy!