Categories
Appetizers Lunch Main Vegetarian

Artichoke Pie or Torta Rustica ai Carciofi

How to prepare the real Italian recipe of Artichoke Pie or “Torta Rustica ai Carciofi”

The Artichoke Pie is an easy and delicious recipe, everyone simply loves it. Ideal for an appetizer with a nice glass of Red Italian Wine, for a picnic, a party or for the main course and you can always add a special salad as a side! Spring is ideal to consume artichokes and they are a very healthy choice. Artichokes are a powerful superfood. The phytonutrients in artichokes provide strong antioxidant benefits, and a serving of artichokes provides greater antioxidant benefits per serving than many other foods traditionally considered to be antioxidant-rich such as dark chocolate, blueberries, and red wine. Anthocyanins, quercetin, rutin, and many other antioxidants contained in fresh artichokes offer a range of health benefits, from cancer prevention and immune support to protection against heart disease. And they are absolutely super Yummy in this recipe!

Ingredients

  • 5 Artichokes
  • 2 Eggs
  • 1 Garlic
  • 2 spreadable Goat Cheese
  • 100 grams of grated Parmesan Cheese
  • 100 grams of Smoked Scamorza Cheese
  • 1 Rolls of Puff Pastry
  • 2 Tablespoons of Extra Virgin Olive Oil
  • Salt and Pepper as you prefer
  • A pinch of Parsley

Preparation

  1. In a pan add the oil, garlic, artichokes previously cut in chunks, with salt and pepper, cover with a lid and let them cook for 10 minutes. When the artichokes are ready, remove the garlic and add some parsley leaves previously cut.
  2. Add the eggs to a bowl, with the spreadable Goats cheese, Scamorza cheese reduced in cubes, grated Parmesan cheese, salt and pepper. Include the artichokes.
  3. Line a cake tin with a sheet of baking paper and lay the pastry, verse the mix from the bowl, add on top some pieces of artichokes to decorate. Bake at 200° for 30 minutes.

TIP: if you want, you can also add to the mixture 30 ml of fresh cream and 2 boiled potatoes cut into cubes.

 

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 artichoke pie slice

 

Categories
Appetizers Beef

Boiled Beef Fried Meatballs or Polpette Fritte di Bollito

How to prepare the real Italian recipe of Boiled Beef Fried Meatballs or Polpette di Bollito Fritte

A great way to recycle “the boiled meat”!!! Did you cook some boiled meat and it is left from yesterday’s dinner? Curious about what to do with it? Here a super tasty Meatballs recipe, fast and delicious, everyone will love it. The fried boiled beef meatballs or polpette di bollito are a popular dish of Italian tradition, especially in “Rome”.

Get this all-star, easy-to-follow Meat Balls recipe!

 

Ingredients for 12 meatballs

  • 500 grams di boiled Beef (Manzo)
  • 1/2 grated Lemon Peel
  • 100 grams of a soft part of White Bread soaked in milk
  • 2  boiled Potatoes
  • a pinch of Parsley
  • 6 tablespoons of Grated Parmesan Cheese
  • 2 Eggs
  • Salt, Pepper, Nutmeg as you preferred
  • Bread Crumbs as you need
  • Oil for Frying

Preparation of Beef Meatballs

  1. Chop the boiled beef in a blender with a pinch of parsley.
  2. Move it into a bowl: add the crushed boiled potatoes, the white bread previously soaked in milk, 1/2 grated lemon zest, grated parmesan cheese, nutmeg, and eggs. Mix it well until all ingredients are harmoniously blended.
  3. With the mixture make some little balls using your hands, in terms of size they should be slightly smaller than golf balls, cover them with breadcrumbs being sure the bread attach well to the surface, pushing well the meatball on the bread, once all ready, and fry them in hot frying oil.
  4. Serve with difference sauces. Top!

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beef meatballs

Categories
Appetizers Lunch Vegetables

Aubergines Rolls with Smoked Ham or Involtini di Melanzane e Speck

How to prepare the real Italian recipe of Aubergine Rolls with Speck or “Involtini di Melanzane e Speck”

An easy and quick Rolls recipe made with Aubergines and Speck Smoked Ham, between the most popular ingredients of the Italian cuisine, simply delicious. Eggplant is actually a fruit, specifically a berry, did you know??? Eggplants or aubergines are a species of nightshade grown for its edible fruit. “Eggplant” is the common name in North American and Australian English but British English and French use “Aubergine“. Here below between the best aubergine recipes, so easy, perfect for a last-minute appetizer with friends or for a healthy lunch option, you cannot miss it!

Ingredients

  • 2 Aubergines
  • 100 gr di Speck Smoked Ham from the North of Italy or if you like Bacon as a substitute
  • 2 slices of White Bread
  • 4-5 tablespoons of Pecorino Cheese grated or Parmisan if you prefer a less strong taste
  • 1 tablespoon of Extra Virgin Olive Oil
  • a bit of Parsley
  • Salt and Pepper as you preferred

Preparation of Aubergines Rolls

  1. Wash the aubergines and cut them into slices length-high 2 cm. Then grill them.
  2. Wet the bread and squeeze, pour in a bowl with the Pecorino cheese (or Parmisan if you prefer), olive oil, parsley.
  3. With the mixture formed into balls to be placed at the base of each aubergine slices, roll up the slices around the filling. Then wrap each roll in a slice of speck.
  4. Put the rolls in a baking dish and bake at 230° C  for 10 minutes. Serve.

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aubergines rolls

Categories
Appetizers Eggs Sides Vegetables Vegetarian

Fried Eggs with Zucchini or Frittata di Zucchine

How to prepare the real Italian recipe of Fried Eggs with Zucchini or Frittata di Zucchine

Frittata” is Italy’s answer to the French omelette and the Spanish tortilla.  Fillings are usually made with what’s in season and the cook’s imagination and LOVE, common inclusions in the frittata are potatoes, asparagus, onions, or mushrooms, ham and mozzarella. For this recipe, we will use some fresh zucchini. The filler should be lightly and simply cooked: a quick saute before being incorporated into the egg mixture. There are three critical elements to a great frittata: a non-stick pan, low heat, and a (non-stick) wood spatula. The pan allows you to cook the frittata without much oil, the low heat cooks the eggs through without burning!

Ingredients (4 people)

  • 2 medium Zucchini, halved lengthwise and cut into 1/8″ half-rounds
  • 7-8 large Eggs
  • 1 small Onion, finely chopped
  • 1 oz Parmigiano Reggiano or Grana Padano
  • 1 tbsp of Olive Oil
  • few leafs of Fresh Basil
  • 1 tsp Salt
  • Pepper to taste
  • non-stick large Skillet, silicone or wood Spatula

Preparation

  1. In a bowl, beat together the eggs, onion, cheese, pepper, and salt until well mixed with consistency in color.
  2. Saute the zucchini with olive oil over medium-high heat oil for 6-8 minutes, tossing frequently. Until zucchini get gold and softer. Add the fresh basil leafs chopped.
  3. Reduce the heat to medium-low. For a fluffier frittata, beat the egg mixture again to incorporate air, otherwise let the ingredients sit while the pan loses a little heat. Add the egg mixture to the pan. Lift the edge of the frittata  with a spatula and angle the pan to allow egg mixture flow underneath.
  4. Once the frittata is mostly cooked and a quick check to the underside shows a nice brown crust, turn the frittata over. Before its too late! The usual method for doing is to place a large plate on top of the pan, flip over, and then slide the frittata back (uncooked-side down) into the pan.  Cook for another minute or so, and flip onto the serving plate.
  5. A frittata can be served warm or room temperature.

TIP: you can finish cooking your frittata in the oven for a more crispy feeling.

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Frittata zucchine

Categories
Appetizers Pie

Ham Pie-Bread or Tortino al Prosciutto

How to prepare the real Italian recipe of a delicious Ham Pie or “Tortino al Prosciutto”

Unleash this wonderful Ham Pie-Bread upon your guests, a delicious ham pie, homemade to enjoy with friends. The aroma of home-made bread baking in the oven is warm and brings nice family memories to mind.  The aroma of prosciutto bread baking goes even beyond that!  It is difficult to wait for the bread to cool before cutting that first, inviting slice. Prosciutto bread is a relatively easy bread to make, so definitely give it a try.

Ingredients

  • 100 gr of Flour
  • a teaspoon of Baking Powder
  • a pinch of Salt
  • Raw or Cooked Ham 200 gr. cut into cubes
  • 150 gr. grated Parmesan Cheese, Parmigiano Reggiano or Grana Padano
  • 3 eggs
  • a small coffee cup of Milk
  • a small coffee cup of Oil, Corn or Sunflower oil will be good
  • 1 tablespoon minced Rosemary
  • To cook: a loaf pan greased and floured or lined with parchment paper.
  • To accompany: a Bechamel sauce, warm.

Preparation

1. Sift the flour with the baking powder and a pinch of salt, beat the eggs in a bowl and add the flour when they are inflated a spoonful at a time, be sure to dissolve well any aggregation of flour or lumps. Then incorporate the ham and cheese, at the end add milk and oil as well.

2. Pour the mixture into the Baking Pan, cover with a towel and let rise 15 minutes. Place the Baking Pan in the oven heated to 180 and leave it for 40 -45 minutes. Turn out the cake and serve it sliced, would be great accompanied with a bechamel sauce, serve hot. Yummy!

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tortino prosciutto

 

 

 

 

Categories
Appetizers Gluten free Healthy

Prunes and Parma Ham Rolls or Involtini Prugne e Prosciutto

How to prepare the real Italian recipe of Prunes and Parma Ham Rolls or “Involtini di Prugne con Prosciutto di Parma”

A quick and easy creative appetizer with a classic taste great for a dinner with friends. Perhaps they are lacking prunes or dried plums in their diet! Those little bites, marvelous canapés, can be prepared in advance, giving you one less thing to worry about on the day of your special event. Relax and have fun!

Ingredients for 6 people

  • 24 pitted Prunes  
  • 8/10 slices of Parma Ham thinly
  • fresh Mint leaves or Rosemary “Rosmarino”
  • (Goat’s cheese in add for the filling if you wish)

Preparation

  1. Let the prunes soak in water for 15 mins., then drain them and let them dry. On each plum wrap half a slice of parma ham and close it with a toothpick. 
  2. Cover the baking tray with aluminum foil and place the rolls, let them cook for ten minutes at 180-200 ° C. Until the parma ham becomes crispy.

TIP: add some goats cheese as filling inside the Prunes for a melting creamy variation. Yummy.

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Categories
Appetizers Dinner Gluten free Healthy Main St. Valentine Vegetarian

Cheese-Balls with Pistachio or Polpettine di Caprino

How to prepare the real Italian recipe of Goat Cheese-Balls with Pistachio and Rocket or “Polpettine di Caprino con Pistacchi e Rucola”

A delicious appetizer all cheese based but light and fast, those Caprino Goats Cheese-balls are suitable for any occasion. Easy, quick, super tasty. A good starter for large dinners with friends, well presented light soft cheese. Caprino is an Italian cheese traditionally made from whole or skim goat’s milk. The name of the cheese derives from the Italian word for goat, capra. Goat cheese has been made for thousands of years, and was probably one of the earliest made dairy products. Enjoy and have fun!

Ingredients for 4 people

  • 130 grams of Goat Cheese like “Caprino” or Philadelphia
  • 250 grams of white Greek Yogurt
  • 3 slices wholemeal Bread chopped
  • 100 grams of chopped Pistachios
  • Chopped Chives
  • Rocket for decoration
  • Salt and Pepper as you prefer

Preparation

  1. In a bowl, mix well the goat cheese, chopped chives, yogurt, rusks crumbled, 50 grams of chopped pistachios. Put the mix in the freezer to make it coagulate well for about 30 minutes.
  2. Now prepare the balls not too big and cover them with the remaining pistachios chopped and a leaf of arugula on each ball. Serve.

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palline-ricotta-e-pistacchi

Categories
Appetizers Fried St. Valentine Vegetarian

Parmesan-Cheeseballs or Polpettine al Parmigiano

How to prepare the real Italian recipe of Parmesan Cheese-Balls or “Polpettine al Parmigiano Reggiano”

This delicious dish is created with one of the most famous and traditional Italian  ingredients: THE PARMESAN CHEESE OR PARMIGIANO REGGIANO, which is considered the King of the Italian food. This Parmesan Cheese-Balls are perfect for an appetizer with friends. Your guests will want the recipe, no doubts. Simply delicious!

Ingredients for 4 people

  • 300 grams of Parmesan Cheese
  • 2 Eggs
  • 3 Egg Whites
  • 50 grams of Flour
  • 25 grams of Breadcrumbs
  • Salt and Pepper as preferred

Preparation

  1. Pour into a bowl the Parmesan Cheese, stir in the breadcrumbs, a pinch of salt and ground pepper, mix well. Mount the egg whites until stiff, when ready add them to the mixture.
  2. Shape into small balls, prepare two separate plates in one pour the flour in the other the two beaten eggs.
  3. Heath in frying oil. Pass the little balls, one by one, first in the flour, then into the eggs and pour into the pan, make sure that the oil has reached the right temperature. Once ready add the meatballs on a plate on top of paper towels to absorb any excess of oil.

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Categories
Appetizers Pie

Plumcake with Parma Ham, Olives, Goat Cheese or Plumcake Salato

How to prepare the real Italian recipe of  Plum Cake with Parma Ham, Olives, and Goat Cheese or “Plum Cake Salato”

The Salty plum cake with parma ham, olives and goat cheese is a recipe created with the best flavors of our land, traditionally Italian. A rustic appetizer, very soft delicate taste great for a buffet dinner or, in a sunny spring day, for a pic-nic with friends.

Ingredients

  • 150 grams of Parma Ham
  • 150 grams of Goat Cheese
  • 100 grams of Green Olives
  • 100 ml Extra Virgin Olive Oil
  • 100 ml of Milk
  • 5 Eggs
  • 200 grams of Flour
  • 16 grams of Baking Powder
  • Thyme, Butter, and Salt as preferred

Preparation

  1. Preheat oven to 180° degrees, buttered and flour a loaf pan. Cut ham and goat cheese into cubes and divide the olives in half.
  2. In a bowl beat the eggs with a little salt, add the oil and milk, stirring constantly. Add flour sifted with baking powder and thyme, add the ham, goat cheese, and olives.
  3. Pour the mixture into the tin and bake for 45 minutes at 180°. Let rest for 20 minutes before turning the loaf pan.

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plumcake-salato-con-pancetta-e-asparagi-10

Categories
Appetizers Sides

Peas with Parma Ham or Piselli al Prosciutto

How to prepare the real Italian recipe of  Peas with Parma Ham or “Piselli al Prosciutto”

The Peas with Parma Ham are an everyday Italian side dish, very tasty and quick to prepare, “Piselli al Prosciutto” are excellent to be served with main dishes, perfect with meat and white fish, very appreciated by the youngest. If you prefer you can also replace the diced parma ham with cubes of “Pancetta” or bacon to make this side dish even more flavorful and tasty. For a vegetarian option remove the ham or bacon and add some smocked Tofu. Children will love it!

Ingredients for 6-8 people

  • 100 grams of Butter (you can also use Extra Virgin Olive Oil instead of Butter for a healthier option)
  • 1 kg grams of Peas, better if fresh, or you can use the frozen ones
  • Half glass of stock or white wine
  • 250 grams of Parma Ham ideally in one thick slice to be cut into cubes
  • 1 little Blonde Onion
  • Salt and Pepper as preferred

Preparation

1. In a saucepan add the butter or olive oil and the blonde onion previously washed and cut, cook over low heat for 3-4 minutes, until the onion becomes a bit brown.

2. Add the peas, salt, pepper and cook for 5 minutes, add the stock or white wine and the parma ham, let it cook over low heat for 15 minutes more. Serve!

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sweet-peas-with-prosciutto

Categories
Appetizers Healthy Lunch Sides Vegetarian

Vegetarian Baked Zucchini Gratin or Zucchine Gratinate

How to prepare the real Italian recipe of  Baked Zucchini Gratin or “Zucchine Gratinate”

An easy and very healthy Italian recipe of zucchinis topped with bread crumbs, parsley, garlic. Vegetarians and omnivores will love them. Perfect as an appetizer, as a side dish to meat, or as a second self, Zucchini Gratin are light appetizers and rich in vitamins, that will add a touch of color and flavor to your table.

Ingredients for 6 people

  • 6 Zucchini
  • 60 grams of Breadcrumbs
  • sprig of Parsley
  • 1 sprig of Basil
  • 1 clove of Garlic
  • 3-4 tablespoons of Extra Virgin Olive Oil
  • Salt and Pepper as you prefer

Preparation

1. Wash and trim the zucchini, cut in half lengthwise, taking care not to break them, and with a teaspoon drain the zucchini flesh and put in a bowl.

2. Chop the parsley, basil and garlic and pour into the bowl with the zucchini flesh and add the breadcrumbs. Season with oil, salt and pepper and mix all ingredients well.

3. Stuff zucchini with the mixture, place in a baking dish, sprinkle on top with Extra Virgin Olive Oil, bake at 170° degrees for 40 minutes. Delicious and Healthy vegetarian option!

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Categories
Appetizers Fried Main Rice

Ragù and Peas Rice-balls or Arancini Di Riso from Sicily

How to prepare the real Italian recipe of Rice-balls with Peas and Ragù or “Arancini di Riso”

One of the best street-food of Italy from Sicily. “Arancini”, named after the little oranges that these fried rice balls are said to resemble, are best known in this country as a handy way to use leftover risotto. “Arancini” are delicious stuffed rice balls, coated with breadcrumbs, which are fried. They are usually filled with Ragù (meat and tomato sauce), Provolone cheese, and Peas. Perfect street-food in Sicily home-made are simply wonderful.

Ingredients for 6 people

  • 300 grams of Rice
  • 1 LT of Broth
  • 40 grams of Butter
  • a pinch of Saffron
  • 50 grams of Parmesan Cheese
  • 1 Egg
  • half Blonde Onion chopped
  • 3 tablespoons of Extra Virgin Olive Oil
  • 30 grams of Butter
  • 100 grams of Ground Veal
  • 100 grams of Chicken Giblets
  • 150 grams of Peas
  • 1 tablespoon of Tomato concentrate
  • 80 grams of Provolone Cheese diced
  • 1 Egg beaten
  • Breadcrumbs
  • Oil for Fridge
  • Salt and Pepper as you prefer

Preparation

1. In a large pot or “Pentola”, cook the rice with half liter of broth. When it is absorbed pour the other part of broth and a pinch of saffron (diluted in half glass of water) and cook until it will be ready, “al dente” and not liquid. Add butter, 1 egg, parmesan cheese and mix well.

2. In a casserole pour 3 tablespoons of Extra Virgin Olive Oil, 30 grams of butter and half blond onion chopped, cook until the onion minutes or until the onion has softened, add the meat and the chicken giblets. Cook over medium heat until all water is absorbed then add 100 grams of peas, 1 tablespoon of tomato concentrate and half glass of broth. Reduce the heat, salt and pepper, cover and cook for 20 minutes.

3. In a bowl pour the cooled rice, take a full tablespoon of risotto and shape it into the bottom of a ball on the palm of your hand. Press a pinch of provolone cheese and the ragù sauce in the middle-top and cover with additional risotto shaping as a ball. Dip the Rice-Balls into the beaten egg, then roll it in the breadcrumbs until evenly coated. Heat the oil in a non-stick frying pan, add the “Arancini di Riso” and then quickly fry for 3 minutes on each side until lightly golden. Remove the rice-balls “Arancini di Riso” from the pan and drain them on a kitchen paper. Enjoy warm.

IMPORTANT TO KNOW: while Supplì are rice-balls of rice mixed with Ragù and filled with Mozzarella, Arancini instead are rice-balls of white rice with saffron and have the Ragù and Piselli only inside as filling. Very different.

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IMG_1697

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Appetizers Fried Rice

Ragù and Mozzarella Rice-balls or Supplì al Telefono Roman Style

How to prepare the real Italian recipe of  Rice-balls or “Supplì al Telefono”

One of the best dish of our region Lazio, originally from Rome. Supplì are Italian snacks consisting of balls of rice with tomato sauce, mozzarella and raw egg, typical of Roman cuisine.

The story of the name is funny, the term Supplì comes from the French word surprise, but “Supplì al telefono” literally means “Supplì on the phone”, because if you open them, when still warm, the cheese inside that has melted while cooking, will stretch between the 2 halves similar to the wire of a telephone.  This dish is a great surprise and we are pretty sure that it will be very difficult to stop eating!

Ingredients for 4 people

  • 300 grams of Rice
  • 200 grams of Tomato canned
  • 100 grams of Ground Beaf
  • 20 grams of Butter
  • 100 grams of Mozzarella Cheese
  • 50 grams of Breadcrumbs
  • 1 Onion Blonde
  • 1 Carrot
  • a Stalk of Celery
  • 5 tablespoons of Extra Virgin Olive Oil
  • 1 glass of White Wine
  • Salt and Pepper as you prefer

The sauce preparation

In a casserole make a “soffritto”: pour 3 tablespoons of Extra Virgin Olive Oil, add carrot, onion and celery previously chopped and cook over medium heat for 5 minutes until the “soffritto” has softened. Add the meat and cook slowly for 5 minutes, add the white wine and when it is evaporated add the tomato canned, salt and pepper. Cover and cook a medium heat fo 1 hour.

In the meantime in a pan heat 2 tablespoons of oil and add the rice, fry, stirring, over a medium heat for 2-3 minutes. Lower the heat and add the vegetable stock, cover with a lid and cook for 15 minutes, stirring occasionally, the rice should be cooked al dente. In a bowl pour the rice, the butter and the ragù sauce, mix well and let rest for 1 hour, better if you place it into the fridge.

Now we make a Suppli

Take a heaped tablespoon of risotto and shape it into a ball (it seems as croquettes) between the palms of your hands. Press a pinch of mozzarella cheese in the middle and cover with risotto. Dip the supplí into the beaten egg, then roll it in the breadcrumbs until evenly coated.

Heat the oil in a non-stick frying pan, add the supplí, and then quickly fry for 3 minutes on each side until lightly golden. Remove the supplí from the pan and drain it on absorbent kitchen paper.

IMPORTANT TO KNOW: while Supplì are rice-balls of rice mixed with Ragù and filled with Mozzarella, Arancini instead are rice-balls of white rice with saffron and have the Ragù and Piselli only inside as filling. Very different.

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Categories
Appetizers Christmas Dinner Eggs Main Vegetarian

Russian Salad or Insalata Russa

How to prepare the real Italian recipe of Russian salad or “Insalata Russa”

A typical recipe for a family Christmas dinner but you can prepare it anytime and maybe for a nice dinner with friends. This is a typical cold appetizer. A recipe grandmothers use every time there’s a family gathering or a special occasion. The Russian Salad flavor and texture  differs from the standard salads, as it uses boiled veggies rather than raw ones It is an easy a vegetarian dish.

Ingredients for 6 people

  • 3 large Potatoes, boiled, peeled and cubed
  • 4 Carrots peeled and diced
  • 200 grams of shelled Peas
  • 200 grams of green Beans boiled and cut in small pieces
  • 400 grams of Mayonnaise
  • 3 Eggs
  • 2 tablespoons of Mustard
  • Salt and Pepper as you prefer
  • “Prezzemolo” or Parsley to decorate

Preparation

1. Clean well the carrots and the potatoes, wash and chop into little cubes of the same size. Clean the green beans and cut them into small pieces.

2. Bring a large pot of water to a boil; add potatoes and carrot. Cook until potatoes are tender, 20 to 30 minutes. Boil all the vegetables in salted water, add them when the water is at boiling temperature. Drain very well so that you eliminate all the water, pour into a bowl and mix the mayonnaise with the mustard, salt, and pepper.

3. In the meanwhile boil 3 eggs and once cooled, remove the shell and cut them in slices, you will need them to garnish the dish. Let the Russian salad rest refrigerated for 1 hour, decorate with the eggs and serve.

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Insalata-russa-leggera-640x480

Categories
Appetizers Christmas Dinner Eggs Vegetarian

Crème Brûlée with Parmesan Cheese

How to prepare the real Italian recipe of  “Creme Brulee with Parmesan” or Creme Brulee al Parmigiano

This is a savory version of the traditional Crème Brûlée, easy to make and flavored with Parmesan cheese. A revisitation of the classic french creme bruleé but with a salty taste all Italian. One of the simplest recipes to impress your guests.

Ingredients for 8 small pudding molds

  • 200 ml of Milk
  • 200 ml of liquid Cream
  • 6 Egg yolks
  • 60 grams of Parmesan Cheese like Parmigiano Reggiano
  • Nutmeg, Salt and Pepper as you prefer
  • 2 tablespoons light brown Sugar as you prefer

Preparation

1. In a saucepan heat the cream with the milk, salt, pepper and nutmeg and bring to boiling temperature. Turn off the heat and let it cool, meanwhile beat the 6 egg yolks and incorporate them into the mixture previously cooled, distribute into the small pudding molds and bake for 25-30 minutes at 90°.

2. Remove from the oven, let it cool, for a savory and sweet taste, sprinkle with the brown sugar and bake with grill mode for 1 or 2 minutes, based on the kind of oven.

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creme-brulee-2

Categories
Appetizers Dinner Fried Vegetarian

Fried Mozzarella Sandwich or Mozzarella in Carrozza

How to prepare the real Italian recipe of Fried Mozzarella Sandwich or “Mozzarella in Carrozza”

“Mozzarella in Carrozza”, literally, mozzarella cheese in a carriage, is one of the rustic glories of Neapolitan cuisine. It’s a kind of savory French Toast or a kind of grilled cheese sandwich but fried. If you have a short time to cook, then this recipe is the ideal fast and super tasty solution, better with friends.

 

 

Ingredients for 1 person

  • 2 slices of Mozzarella Cheese, use Italian imported “mozzarella di bufala” if preferred
  • 2 slices of white Bread
  • Flour
  • 3 Egg yolks
  • ½ glass of Milk
  • a pinch of Salt
  • Oil to fry

Preparation of the Fried Mozzarella Sandwich

1. Cut 2 slices, not very thin, of mozzarella cheese and white bread. Take the slices of white bread, then place a slice or two of mozzarella cheese between two of the bread slices to make a sandwich. Make sure that the mozzarella slices are smaller than the bread slices so that you have a good margin around the slices, to prevent the cheese from falling out as it melts during cooking.

2. In a bowl, beat 3 eggs with milk and salt. Fill a large skillet with oil, enough for a semi-deep frying session, about 2cm/1 inch deep. While the oil is heating up, add the sandwich into the flour and then into the eggs. Make sure that the sandwich absorbs all the eggs and then fry in hot oil. When they’re all done, golden color, but not burned, sprinkle the sandwiches with salt and serve hot immediately.

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Mozarella-in-carozza

 

Categories
Appetizers

Fancy Small Bread Bites or “Tartine” Party Snack

How to prepare the real Italian recipe of “Tartine” easy and quick in 5 minutes. Fancy Small Bites, Party Snack

Small Bread Bites are always a good option with friends and of course a great selection of wines. How many times we have to organize a dinner last minute or even a light lunch with so many friends and family, like during the Holidays Season for example, the idea here is to prepare the “Tartine” selection of breads with different sauces and ingredients, it’s fast, creative and really enjoyable, for everyone.

A fancy appetizer easy to share. Below 5 ideas for great sauces. Be creative!

Ingredients and Preparation

  • Sliced Bread white or brown as you prefer, always roasted and crunchy.
  • Add the different sauces as suggested below on top of the sliced toasted bread and enjoy.

Smoked Salmon and Philadelphia cheese Sauce

  • 2 slices of Smoked salmon, a sprinkling of Pink Pepper, a package of Cream Cheese (like Philadelphia cream).
  • Blend all ingredients and serve with green olives and cucumbers.

Mediterranean Sauce with Pachino Tomato and Basil

  • Pachino Tomato, Garlic, Extra Virgin Olive Oil, Black Pepper, Olives, Basil.
  • Cut in thin small tomato, seasoned with garlic, salt and black pepper, let rest for half an hour and served on toasted bread or baguettes, sprinkle with basil and olives cut in pieces.

Mousse with Curry and Grilled Vegetables

  • 3 tablespoons of Mayonnaise, 2 teaspoon of Curry.
  • Spread and serve with grilled vegetables selected as you prefer.

Pea Cream with Prawns on top

  • Frozen or ideally fresh Peas, 1 clove of Garlic, 2 tablespoons of Extra Virgin Olive Oil, Ricotta Cheese, Thyme as you prefer, steamed Prawns.
  • Heat in a pan of fresh or frozen peas with a clove of garlic and extra virgin olive oil and blend the peas with fresh ricotta cheese and thyme. Spread and serve with prawns steamed.

Anchovies Sauce, with Yogurt and Zucchini or Peppers

  • 5 Anchovies, a jar of Yogurt greek, finely chopped Parsley, 1 roasted Red Pepper or 1 roasted Zucchini.
  • Blend all ingredients and serve with a fillets of roasted pepper or roasted zucchini.

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The Real Italian Food. Buon Appetito!

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Categories
Appetizers Christmas Dinner Gluten free Healthy Seafood

Smoked Salmon Salad with Orange and Rocket

How to prepare the real Italian recipe of Smoked Salmon with fresh rocket, orange and flaked almond or “Salmone Affumicato”

This delicious Italian appetizer is a very simple plate and quite quick to prepare, with the right mix of ingredients it results in a very nice and fresh option. Perfect as appetizer for a dinner with friends.

Ingredients for 4 people

  • 200 grams of Smoked Salmon
  • 2 Oranges bio
  • 1 Lemon bio
  • 50 grams of Flaked Almond
  • 1 tablespoon of Extra Virgin Olive Oil
  • peel of half Lemon cut into lozenges
  • grains of Pink Pepper just if you like
  • 50 grams of Rocket

Preparation

1. Arrange the slices of salmon on a plate, meanwhile in a bowl add the juice of half a lemon, the juice of 1 orange and a tablespoon of Extra Virgin Olive Oil, stir well to emulsify.

2. In another bowl add the rocket and drizzle with the sauce, add small pieces of orange, cut into triangle and the flaked almond, let stand for 3 minutes, add the rocket over the salmon, sprinkle with the lemon peel, cut into lozenges and grains pink pepper.

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The Real Italian Food. Buon Appetito!

 

smoked_salmon_close

Categories
Appetizers Seafood

Shrimps Cocktail in Pink Sauce

How to prepare the real  Italian recipe of the “Shrimp Cocktail in pink sauce”

The shrimps cocktail in pink sauce is just wonderful, tasty and delicate at the same time,
elegant and the perfect opening for a nice dinner. The delicate flavor of the shrimps goes perfectly with the flavor of the pink sauce giving rise to a pleasant contrast of flavors and a quite refined finish.

Ingredients for 4 people

  • 400 grams of Peeled Shrimps
  • 200 grams of Mayonnaise
  • 2 tablespoons of Ketchup
  • 1 tablespoon of Tabasco
  • 1 tablespoon of Dijon Mustard
  • Salad as you prefer
  • Sprinkle of Tabasco
  • For decoration: slice of lemon and two little Pachino tomatoes

Preparation

1. Add the mayonnaise in a bowl and add the ketchup and Dijon Mustard. Begin to mix well so as to amalgamate the three sauces until the sauce is smooth and rosy. Add the Worcestershire sauce make it blend well into the mixture and then add the Tabasco Stir again and let stand.

2. In the meanwhile, add on the fire a saucepan with cold water and bring to boil just when the water boils, turn off the heat and put into the shrimps but before you have to wash well and peeled. Let them inside for 2 minutes and then making them drain. When they are well cooled and drained pour into the bowl with the pink sauce. Mix well and gently so as to incorporate the shrimps to the sauce . Let stand for 10 minutes .

3. Now you can compose the cocktail, you bring 4 cups, we prefer if transparent, put the salad inside and distribute, as you like, the shrimps with their sauce, a slice of lemon and 2 little Pachino tomatoes for decoration in each cups and a sprinkle of Tabasco and then…

THE SECRET:

The consistency of the sauce should not be liquid, but rather dense and homogeneous. You can add half a glass of Cognac to make the sauce more aromatic. Buy frozen shrimp already shelled and making them thaw before using. You can use any type of salad to line the cups : lettuce, radicchio or mixed salad.

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The Real Italian Food. Buon Appetito! 

Closeup of delicious Prawn Cocktail. Fresh jumbo shrimps, cream, lettuce leaves, lemon wedge and zesty sauce. Appetizer served in cocktail glass. Copyspace.

 

Categories
Appetizers Bread Healthy Lunch Vegetables Vegetarian

Toasted Garlic Bread with Tomato and Basil or Bruschetta

How to prepare the real Italian recipe of  “Bruschetta” or Toasted Garlic Bread for your party with friends

This very quick, rustic and tasty typical Italian appetizer is really a favorite that never grows old. In Italy we like it often before having our pizza dinner. It’s perfect for a barbecue party. The Italian “Bruschetta” , toasted slices of garlic bread, is a humble and traditional dish that has many regional variations, it can be topped in many different ways, even with truffle or mushrooms.

It is of extreme importance that you use high-quality olive oil as a main ingredient: Italian extra-virgin olive oil only.

Ingredients of Bruschetta or Classic Garlic Bread for 4 people

  • 10 slices of rustic crusty Bread, sliced 1/2 inch thick
  • 2-3 Garlic cloves, one more for the tomato variation
  • Extra Virgin Olive Oil
  • Salt to taste, Pepper as you like

Preparation 

Toast the bread over a wood tire, ideally, as this is the original and traditional way to prepare this recipe, or alternatively in the oven or grill. Rub the garlic on one side of each slice of bread and then pace it on a plate and top with a generous amount of oil and salt.

Ingredients of Bruschetta with Tomato and Basil for 4 people

  • Red Tomato cut into chunks, plum or cherry “Pachino” type
  • 10 slices of rustic crusty Bread, sliced 1/2 inch thick
  • 2-3 Garlic cloves, one more for the tomato variation
  • Extra Virgin Olive Oil
  • Salt to taste, Pepper as you like
  • Basil in leaves or Origan.

Preparation

This tasty tomato and basil variation a very much loved one. Add the garlic and oil on each slice of bread, then simply top each slice with tomatoes, red but not too ripe, previously cut into chunks in a salad bowl with garlic, salt and extra virgin olive oil, and basil.

Ingredients of Bruschetta with Avocado, Tomato and Basil for 4 people

  • Avocado in chunks
  • red tomato cut into chunks, plum or cherry “Pachino” type
  • 10 slices of rustic crusty Bread, sliced 1/2 inch thick
  • 2-3 garlic cloves, one more for the tomato variation
  • Extra Virgin Olive Oil
  • Salt to taste, Pepper as you like
  • Basil in leaves.

Preparation 

Preparation as above for the Tomato and Basil Bruschetta, plus add the Avocado in chunks on top to the mix. Enjoy this selection of Bruschetta toasted breads with many variations, fresh and healthy option, perfect for a nice brunch or lunch with friends and family.

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The Real Italian Food. Buon Appetito!

 

bruschetta ingredients