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
Healthy Lunch Main Pasta Vegetarian

Pasta with Rocket Pesto Sauce or Orecchiette al Pesto

How to prepare the real Italian recipe of Pasta with Rocket Pesto or “Orecchiette al Pesto di Rucola”

Rocket Pesto is a great alternative to the classic pesto sauce or “Pesto alla Genovese”.  A scented seasoning thanks to the combination of rocket, pine-nuts, olive oil, Parmesan, and Pecorino cheese.  It takes just a few  minutes, perfect option for a last minute dinner with friends. A very simple dish that will surprise your guests, thanks to the bitter aftertaste of the rocket balanced with the pine nuts and cheese. Enjoy!

Ingredients for 4 people

  • 150 grams of Rocket
  • 320 grams of Orecchiette pasta or if you like Spaghetti pasta
  • 70 grams of Pine nuts
  • 50 grams of Grated Parmesan Cheese
  • 50 grams of Grated Pecorino Cheese
  • 1 clove of garlic ( remove it if you don’t like the strong garlic flavor or add just a little bit of it)
  • 180 ml of Extra Virgin Olive Oil

Preparation

  1. Wash the rocket, put it in a blender with Pine Nuts, Parmesan, Pecorino, Olive Oil, Garlic and blend it all. Add salt and pepper to flavor the mixture. The sauce is ready.
  2. If you are not using it right away, add it to a jar, with olive oil on top.
  3. Cook Pasta “al dente” as from instructions on package on salty boiling water in a large pot.
  4. Before draining the pasta, to make the sauce smooth, you can add to it a few tablespoons of cooking water it will make it a bit more liquid. 
  5. Drain the pasta al dente and mix with the rocket sauce. Add Pine-nuts and parsley on top before serving. For the perfectionists: you can also include a couple of slices of baked potatoes on top for decoration.

TIP: To make your pesto even more creamy, you can put some cream cheese spoon, like cottage cheese or Philadelphia.

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pesto-di-rucola-e-pistacchi-770x375

Categories
Lunch Main Pasta

Dumpling with Sausage Ragù or Gnocchi di Polenta

How to prepare the real Italian recipe of Polenta Dumpling with Sausage Ragù Sauce or “Gnocchi di Polenta con il ragù di salsiccia”.

A delicious recipe with Polenta, quite healthy and a good alternative to eat Dumpling or “Gnocchi“. In Italy we eat Gnocchi on Thursday but you can definitely cook them everyday. A great lunch option for all the family! And the sauce is soooo good…

Ingredients for 4 people

  • 600 grams of Polenta (already cooked and cold – follow cooking instructions on package)
  • 2 Eggs Yolks
  • 200 grams of Flour and some extra flour
  • 60 grams of grated Parmesan Cheese
  • 2 Shallots
  • 250 grams of Ground Beef
  • 200 grams of Fresh Sausage + 1 Sausage
  • 1/2 glass of Red Wine
  • 400 ml of Tomato Sauce
  • 1 sprig of Rosemary
  • 2 tablespoons of Extra Virgin Olive Oil
  • 2 tablespoons of Water
  • Salt and Pepper as you preferred

Preparation

  1. In a pan pour 2 tablespoons extra virgin olive oil, 2 shallots cut into thin slices, 1 sprig of rosemary and 2 tablespoons of water and cook over low heat for 3 minutes.
  2. Add the sausage, previously peeled and crumbled and 1 sausage cut in 6 parts,  then add the ground beef, cook for 5 minutes and verse the red wine, let evaporate.
  3. Add the tomato sauce, salt, blankets and let cook over low heat for thirty minutes.
  4. Mash the Polenta with a potato masher two or three times, so as to soften it, pour into a bowl and mash it with your hands to remove any lump. Add the egg yolks, flour and 4 tablespoons of Parmesan cheese, mix well and then form a ball.
  5. Divide the dough into 8 parts and each obtained from a cord with a diameter of one inch, by rolling it on the floured surface. Cut the cords into pieces of 2-3 cm long and crush gently with the tip of the thumb on the fork.
  6. Cook the gnocchi, like pasta, in plenty of boiling water, lightly salted. The dumplings will be ready as soon as they surface. Transfer them to a serving platter and serve with the sausage ragù sauce, peaces of cut sausages and the grated Parmesan advanced.

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gnocchi polenta with ragu sausage

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
Lunch Main Pasta Seafood

Quick Spaghetti with Tuna, Rocket and Lemon or Pasta con Tonno

Spaghetti Pasta with Tuna, Rocket and Lemon or “Pasta con Tonno, Rughetta e Limone”

Pasta with tuna is always good: with tomato, cold as a pasta salad or hot. Here we propose an excellent recipe, fresh and super tasty but also a great solution for those who haven’t much time to cook. Canned tuna sparked with lemon creates a superb sauce that complements many pasta shapes, such as spaghetti or linguine, to name our favourites for this recipe. Whip up a delicious tuna and lemon pasta in less than 20 minutes!

Ingredients for 4 people

  • 320 grams of Spaghetti Pasta
  • 200 grams of Tuna Canned
  • 4 tablespoons of Extra Virgin Olive Oil
  • 1 clove of garlic
  • 100 grams Rocket
  • half Lemon juice
  • Salt and Pepper as you prefer

Preparation

  1. Add the Extra Virgin Olive Oil to a pan and include a clove of garlic, cook until the garlic is brown and then remove the garlic from the pan. Add the tuna canned (remove the extra oil from the canned tuna before using it) and cook over medium heat for about 3 minutes, add the lemon juice, salt and pepper.
  2. Boil your pasta of choice according to the instructions on the package, very “al dente”, remove Pasta from the boiling water 1 minute before fully cooked, drain and finish cooking into the saucepan for 1 minutes more. Add the rocket cut just before serving and mix it.

TIP: add some capers to this recipe for a nice tasty southern variation.

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Spaghetti-tonno-limone 2

Categories
Italian Cooking Tips Lunch Main Pasta

5 Ideas to cook Pasta: Easy Fast and Tasty!

How to cook the real Italian Pasta, 5 delicious ideas: EASY, FAST AND TASTY recipes!

Few great traditional Italian Pasta ideas:

 

Spaghetti with Fresh tomato Sauce, Mozzarella Cheese and Basil or “Spaghetti al Pomodoro, Basilico e Mozzarella”

Ingredients for 4 people

  • 320 grams of  Maccheroni Pasta or Spaghetti Pasta
  • 10 fresh tomatoes like San Marzano or Canned Tomato
  • 1 clove of Garlic
  • a sprig of Basil
  • 4 tablespoons of Extra Virgin Olive Oil
  • Salt and Black Pepper as preferred
  • Parmesan cheese as preferred
  • 200 grams of Mozzarella cheese cut in cubes

 Preparation

  1. In a pan pour 3 tablespoons of Extra Virgin Olive Oil and a clove of crushed garlic, cook until the garlic becomes golden and then remove it, add the fresh tomatoes and cook over medium heat for 10 minutes.
  2. Cut the mozzarella cheese into chunks.
  3. In a saucepan, pour the water and salt (about 1 spoon/the water should taste a little bit salty), bring to a boil, add the pasta, cook according to package instructions until “al dente”, drain the pasta and transfer  into the pan with the tomato sauce, add cubes of mozzarella cheese and  add the basil leaves. Add Parmesan cheese on top and serve. The result is pretty amazing!

 

Rigatoni Gricia or “Pasta alla Gricia”

Ingredients for 4 people

  • 320 grams of Mezzemaniche  or Rigatoni Pasta
  • 200 grams of “Pancetta” or “Guanciale” (chopped, about 1-2cm) Pork similar to Bacon cut, or use bacon if pancetta is not available
  • 100 grams of grated Pecorino Cheese
  • Salt, Pepper as you prefer
  • Extra Virgin Olive Oil, of course

Preparation

1. Cut the bacon into strips and fry in a pan with a tablespoon of olive oil, once the bacon will become transparent and all the fat has melted, turn off the heat. Do not burn the bacon! Meanwhile, cook the pasta in a pot with salted water.

2. Drain the pasta “al dente”, take a few spoons of the cooking water and pour into the pan with the bacon. Add the grated pecorino cheese and plenty of black pepper, mix the sauce with pasta to make the Gricia, fry for a few minutes. Serve.

 

Spaghetti with Pesto and Tomato, with fresh Pachino and Pine Nuts

Ingredients for 4 people

  • 320 grams of Spaghetti Pasta
  • 2 tablespoons of Pine Nuts
  • 2 tablespoons of Extra Virgin Olive Oil
  • 6 tablespoons of Pesto sauce
  • 40 Pachino Tomatoes
  • Salt, Basil as you prefer

Preparation

  1. Add the pine nuts to a pan with 2 tablespoons of extra virgin olive oil and let it cook for a few minutes, to brown the pine nuts but not burning them.
  2. Add the Pachino tomatoes to a pan, previously cut into chunks, and cook for 5 minutes with high heat, sprinkle with salt at the end.
  3. In the meanwhile, cook your pasta of choice in boiling salted water as from instructions on packaging and dilute the pesto with a few tablespoons of cooking water from the pasta itself. Drain it “al dente”, add it to the pan with tomatoes and saute a minute. Remove the pan from the heat and pour the pesto on top.
  4. Serve pasta on the plate garnished with fresh basil leaves, toasted pine nuts and some chopped Pachino tomatoes.

Garlic, Extra Virgin Olive Oil and Chili Spaghetti or “Spaghetti Aglio, Olio e Peperoncino”

Ingredients for 4 people

  • 400 grams of Spaghetti (like Barilla n°5)
  • 10 grams of Garlic
  • 10 grams Fresh Chili
  • 50 grams Extra Virgin Olive Oil
  • 5 grams of Parsley
  • Salt as preferred

Preparation

  1. Cut the fresh red chili into small strips (removing all the seeds inside), in the meanwhile in a pan heat the olive oil with the peeled garlic and chili. Heat oil in a pan over medium heat and sauté, after about 3 minutes remove the garlic – garlic and oil should not burn – and add a little of boiling water taken from the pasta cooking water.
  2. Boil the pasta in plenty of salted water according to package directions. Drain the pasta as from instructions on the package to be “al dente“, and pour it into the pan, sauté for a few minutes, add the parsley and if needed add 4 tablespoons of cooking water. Serve immediately and hat.

TIP:  Garlic should always be fried in entire pieces or half big pieces, so that you can remove it once the oil got the flavor, the idea here is to get a garlic flavor not to eat entire garlic or worst scenario little garlic pieces all over pasta as in many fake Italian recipes often is suggested.

Farfalle with Tuna and Rocket or “Pasta con Tonno e Rughetta”

Ingredients for 4 people

  • 320 grams of Farfalle or Spaghetti
  • 200 grams of Tuna Canned
  • 4 tablespoons of Extra Virgin Olive Oil
  • 1 clove of Garlic
  • 100 grams Rocket
  • half Lemon juice
  • Salt and Pepper as you prefer

Preparation

  1. Add the Extra Virgin Olive Oil to a pan and include a clove of garlic, cook until the garlic is brown and then remove the garlic from the pan. Add the tuna canned (remove the extra oil from the canned tuna before using it) and cook over medium heat for about 3 minutes, add the lemon juice, salt and pepper.
  2. Boil your pasta of choice according to the instructions on the package, very “al dente”, remove Pasta from the boiling water 1 minute before fully cooked, drain and finish cooking into the saucepan for 1 minutes more. Add the rocket cut just before serving and mix it.

TIP: add some capers to this recipe for a nice tasty southern variation.

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pasta

 

Categories
Lunch Pasta

Classic Spaghetti Carbonara with Guanciale or Pancetta

How to prepare the real Italian recipe of Traditional Roman “Spaghetti Carbonara” or Pasta with Eggs and Pancetta

The name of this traditional dish “Spaghetti Carbonara” means “Pasta made the charcoal men way”. The dish originates from Lazio area and is part of the Roman cooking tradition. You don’t need many ingredients to make a fantastic Italian pasta such as “Carbonara”. A delicious Classic Pasta often made at home for lunch in Italy.

Spaghetti used in this preparation should be very hot when dropped into the bowl. As the eggs are raw and they will cook instantaneously with the heat of the pasta, for a tasty naturally creamy sauce. You should use “Guanciale” instead of “Pancetta“, but you will find it only if you are lucky to leave in Italy!

Ingredients for 4 People

  • 150 g “Pancetta” or “Guanciale” (chopped, about 1-2cm) Pork meat similar to Bacon cut, or use bacon if “pancetta” is not available
  • 400 g Spaghetti
  • 4 Egg only yolks
  • freshly ground Black Pepper
  • 90 g freshly grated Pecorino Romano or Parmesan Cheese as an alternative if you don’t like Pecorino, about 6 tablespoons
  • 2 tablespoons of Extra Virgin Olive Oil or 60gr
  • Salt, to taste

Preparation

1. Fill a large pot with cold water and add a handful or so of sea salt. Cover the pot and heat the water until it boils. Add the olive oil, diced “Pancetta” to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Drop the spaghetti into the boiling salted water and cook according to package instructions, 7-9 minutes or until “al dente”, tender but still firm to the bite.

2. While the pasta cooks, combine the eggs in a plate with the Pecorino or Parmesan cheese in a bowl and beat with a whisk until completely mixed. You can also mix half Pecorino and half Parmesan cheese as a variant if you wish. Do not overcook pasta, its crucial!

3. Drain the pasta, then add the cooked crispy “pancetta”, the eggs cream just made with cheese and egg yolks. It is important not to add the eggs in the warm pan but mix them with the pasta on a plate or they will become solid. Serve right away, with additional grated cheese and black pepper as desired. Simply wonderful.

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Spaghetti Carbonara

Categories
Lunch Main Rice

Crown of Rice with Saffron and Speck or Timballo di Riso

How to prepare the real Italian recipe of Crown Rice with Saffron and Speck or “Riso allo Zafferano e Speck”

 The Crown of Rice with Saffron and Speck Smoked Ham is considered a unique dish, with distinct taste and very Italian. Suitable for a buffet dinner and of course better if accompanied by an excellent Italian Wine.

 Ingredients for 6 people

  • 600 grams of Carnaroli Rice (Carnaroli is a kind of Rice)
  • 200 grams of Speck
  • 200 grams of Smoked Cheese or Scamorza Cheese
  • 30 grams of Butter
  • 130 grams of Parmesan
  • Saffron in powder
  • 1 Lt of Vegetable Broth
  • Salt and Peppe as you prefer

Preparation

  1. In a large saucepan, melt the butter and then add the rice and toast it will be toasted only when it changes color, more transparent.
  2. Dissolve the saffron in a glass with a ladle of broth, add the saffron to the rice, stirring slowly. Add the broth, prepared previously, stir well and cook for 10 minutes without turning the rice. Drain some liquid from the rice, but not quite, include the rice in a bowl and season with the diced smoked cheese, a pinch of salt, freshly ground black pepper and Parmesan cheese.
  3. Use, with speck at the bottom, a springform pan with the hole (like the one used for cakes) pour the rice on top, compacted well with the back of a spoon and close with slices of speck on top of the rice. Put in the oven, previously heated to 180 ° C for 20 minutes, baked, let stand for 5 minutes and then just turn it on a round tray upside down. Serve your crown rice hot or warm. Yummy!

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 risotto-zafferano e-speck

Categories
Gluten free Healthy Lunch Main Rice

Shrimps and Asparagus Rice or Risotto Gamberetti e Asparagi

How to prepare the real Italian recipe of Risotto Shrimps and Asparagus or “Risotto con Gamberetti e Asparagi”

For an unforgettable dinner on a special day, this recipe is undoubtedly one of the most romantic recipes. Asparagus is one of the true symbols of spring. Full flavored yet delicate, a sophisticated dish, a must try!

Ingredients for 2 people

  • 250 grams of Shrimps
  • 160 grams of Rice for Risotto, like Carnaroli rice.
  • 250 grams of Asparagus
  • 20 grams of Butter
  • 1/2 Blonde Onion
  • 1 clove of Garlic
  • a pinch of Parsley
  • 2 tablespoons of White Wine
  • 4 tablespoons of Extra Virgin Olive Oil
  • 1 lt of Fish Stock
  • Salt as you prefer

Preparation

  1. Fill a bowl of salted boiling water, immerse the shrimps for 5 minutes, drain them with a ladle and remove the shells.
  2.  Mince the onion, garlic and parsley and place in a saucepan with 4 tablespoons of oil. After 4 minutes, add the asparagus previously cut, salt and pepper and fry for 3 minutes, add the rice and drizzle with 2 tablespoons of white wine.
  3. Lower the kelp and cook the rice adding your fish stock, stirring constantly, after 10 minutes add the shrimps and continue cooking for 10 minutes more. Last step: add the butter, let the risotto rest for 5 minutes before serving.

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asparagus_shrimp

 

 

Categories
Lunch Main Pasta

Pasta Omelette with Anchovies, Olives, Raisins or Frittata di Zio Beppe

How to prepare the real Italian recipe of  Vermicelli Pasta omelet with Anchovies, Olives and Raisins or “Frittata di Vermicelli di Zio Beppe”

This recipe is a memory of Tiziana’s childhood when her uncle used to visit her at home and he would always prepare this Vermicelli pasta omelet or Frittata di vermicelli, he is from Tuscany but this recipe is typically from Naples.

Ingredients

  • ½ kg of Vermicelli Pasta( like Barilla n°8)
  • 150 grams of Anchovies
  • 150 grams of Anchovies Chopped
  • 150 grams of green olives
  • 150 grams of Black Olives
  • 100 grams of Raisin
  • 9 tablespoons of Extra Virgin Olive Oil
  • In addition: 30 grams of Pine Nuts if you like

Preparation

  1. In a pan add 6 tablespoon of Extra virgin Olive Oil and 150 grams of anchovies, cook for 2/3 minutes. After that Boil the water and cook Vermicelli pasta “al dente”, drain the pasta and season with the anchovy sauce.
  2. In a bowl pour 150 grams of chopped anchovies, green and black olives cut round, the raisins, previously soaked in warm water and squeezed well, and mix all the ingredients (at this point you can also add the pine nuts if you like).
  3. In a pan pour 3 tablespoons of Extra Virgin Olive Oil and heat, add half part of  Vermicelli Pasta, add the mixture of anchovies, olives and raisin and cover with the other part of Vermicelli pasta. Cook for 15/20 minutes then with the help of a lid reverse the fried “frittata” and verse the other part into the pan, cook for 15/20 minutes more. Enjoy!

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Categories
Chicken Gluten free Healthy Lunch Main

Lemon Herb Chicken or Pollo arrosto al Limone

How to prepare the real Italian recipe of Lemon Herb Chicken or “Pollo Arrosto al Limone e Erbe Aromatiche”

Roasted Chicken is literally an all time favourite of both of us, we love it! Great childhood memories having lunch with the family. An easy Sunday dish, which is made even more delicious if accompanied with roasted potatoes. Hearty comfort healthy eating in this delicious roast chicken recipe. Simple and super tasty!

Ingredients

  • 12 chicken Drumsticks or Thighs (or use a combination depending on your preference)
  • 1 bunch Chives
  • 1 bunch of curly leaf Parsley and Rosemary
  • 1/4 cup Extra-virgin olive oil
  • 1 glass of white wine
  • 3 tbsps Lemon juice (approx. yield from one lemon + grated zest if organic lemon)
  • 2 cloves of Garlic
  • 1 tsp Salt approx
  • Black pepper

Preparation

1. Start by placing the chives, parsley leaves and rosemary into the food processor. Add in olive oil, lemon juice, a little bit of salt and blend all of these ingredients.

3. Rub the herb marinade evenly on the chicken. Add in the garlic in big chunks (to be removed after cooking). In an oven proof pan place your chicken and cover it with plastic wrap to marinade in the refrigerator for 1-2 hours or better if over-night.

4. Remove the plastic wrap and bake uncovered for 25 minutes in a 350°F oven until it browns. Cover the chicken with foil, add a glass of white wine and place it back in the oven for 30 minutes to cook it through. To make sure your chicken is all the way cooked, cut off a little piece and check. Once the chicken is cooked through you are ready to serve. Absolutely gorgeous if served with roasted potatoes as side dish.

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chicken roasted

Categories
Chicken Gluten free Lunch Main

Chicken with Peppers or Pollo con i Peperoni

How to prepare the real Italian recipe of Chicken with Peppers or “Pollo con i Peperoni”

Chicken with Peppers is a typical dish of the traditional Roman cuisine, a regional recipe linked to the old kitchen of “i Castelli”, this place is famous as well for its red wine. Usually to be served on summer time in August.

It’s a simple dish, very tasty and the result is guaranteed by the quality and freshness of the ingredients, important to use the latest juicy tomatoes in season, beautiful peppers and possibly a free-range chicken. Don’t forget to prepare also some nice bread to leave on the table: when you eat the chicken with peppers it’s impossible not to soak the bread in the sauce!

Ingredients for 4 people

  • 1 kg Chicken cut in pieces
  • 3 Pepper (red and yellow)
  • 2 cloves Garlic
  • 4 tablespoons of Extra Virgin Olive Oil
  • 1 glass of White Wine
  • 1 Canned Tomato
  • 2 tablespoons of Tomato Concentrate
  • Salt and Pepper as preferred
  • Fresh Origan

Preparation

1. Clean the peppers, remove the seeds and pith, cut in wide-brimmed.

2. In a pan add the peppers with the garlic and let them fry, and add the chicken cut into pieces. Sauté the chicken well on all sides for about 5 minutes, add salt and pepper. Pour the white wine and let evaporate.

3. Add the tomatoes canned and the 2 tablespoons of tomato concentrate to the chicken, cook all together. Season with salt and cook with the lid left slightly raised with a wooden spoon.

4. Bake for about 45 to 50 minutes over medium heat, turning occasionally. Season with fresh origan or marjoram. Serve the chicken hot with homemade bread for the typical irresistible “Little-Shoe or Scarpetta”.

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hd750x421

Categories
Lunch Main Pasta

Roman Style Gnocchi or Gnocchi alla Romana

How to prepare the real Italian recipe of Semolina Gnocchi or “Gnocchi alla Romana”

Gnocchi of Semolina or “Gnocchi alla Romana” is one of those recipes handed down from generation to generation. Aside from being flat-out delicious, one of the best things about “Gnocchi alla Romana” is how easy they are to make. One of those classic Roman dishes that you eat in Rome on a Thursday, just because Thursdays is “Gnocchi” day, or as we say in Rome: Thursday, Mom made dumplings!

Ingredients for 4 people

  • 1 lt of Milk
  • 250 grams of Semolina
  • 100 grams of Butter
  • 100 grams of Parmesan Cheese
  • Salt and Pepper as you prefer

Preparation

1. Verse the milk in a saucepan, add 20 g. of butter and a pinch of salt, cook until boiling, then pour in the semolina, adding it little by little in limited amount and slowly, mix vigorously with a wooden spoon, be careful, so that it does not aggregate in balls. This operation is very important because if the compound is not smooth and homogeneous, it compromises the success of the dish.

2. Cook the semolina for about 20 minutes while maintaining a low heat and stirring constantly. Remove the pan from the heat and incorporate into the mixture 2 tablespoons of grated parmesan cheese, stirring vigorously. Pour then the mixture on on a very large tray (or on a clean table) slightly moistened with a wet spatula, spread it in an even layer of half a centimeter thick. Now let it cool. With a glass or a proper “gnocchi shaper”, cut the cold semolina layer in many disks of 4 cm. Cutting out the disks, they will form the “leftovers” of pasta very irregular: mix them up again and cut with the glass or “gnocchi shaper” them again to get other dumplings, do it again, until semolina is finished.

3. Then begins adding a layer of semolina discs completely covering the bottom of a buttered baking dish thoroughly, with a little of  melted butter added here and there on top together with a handful of grated parmesan cheese; make a second layer of dumplings, sprinkle with more melted butter and sprinkle with cheese. Finish the layers with plenty of cheese. Put the baking dish in the oven at 200 degrees and cook the gnocchi until their surface will have formed a nice golden crust, it will take about 20 minutes. Enjoy.

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gnocchi-alla-romana-la-ricetta-tradizionale-381595_w1000

 

 

Categories
Healthy Lunch Main Rice

Rice, Peas and Parma Ham or Risotto con Piselli e Prosciutto

How to prepare the real Italian recipe of Rice with Peas and Parma Ham or “Risotto con Piselli e Prosciutto”

Risotto with Peas and Ham or “Risi e Bisi” is a simple but tasty dish typical of the Venetian tradition ideal for a lunch for adults and children. This is a classic dish from Venice, and it has many variations. “Risi e Bisi” simply means rice and peas, and the dish is traditionally made with the fresh new peas of spring. If fresh peas are not available, you can easily make it with frozen peas, better to avoid canned. Ideally it should be diced: with slices will not be the same. Ideally cured Parma Ham is the best option, but you can use any ham available. Perfect Sunday easy and healthy dish.

Ingredients for 4 people

  • 320 grams of Carnaroli Rice (Carnaroli Rice is a Kind of Rice)
  • ½ Blonde Onion
  • 100 grams of Parma Ham
  • 20 grams Butter
  • 200 grams of Peas
  • 30 grams of Parmesan Cheese
  • 1 ltr of Vegetable Stock
  • 5 tablespoons of Extra Virgin Olive Oil
  • A sprinkling of chopped parsley
  • Salt and Pepper as you prefer

Preparation

1. In a pan add 2 tablespoons of Extra Virgin Olive Oil with 10 grams of butter, the yellow onion and the previously diced cured ham. Better if Parma cured ham. Heat the olive oil in a medium-sized pot over medium-high heat. After a few minutes add the fresh peas and cook for a little bit until half cooked. Dry cured hams are usually salty, so be aware that the more you add, the saltier the dish will become. Meanwhile, heat up the stock and 1 cup of water in a small pot. You want this at a simmer while you make the rice.

2. In another large pan with high sides add 3 tablespoons of Extra Virgin Olive Oil pour in and toast the rice until it changes color, almost transparent, add a glass of white wine and let it evaporate. Keep cooking the rice slowly adding ladles of Vegetables broth. Stir again and sauté for 2-3 minutes, stirring constantly. After 10 minutes add the peas and cook slowly keeping turning, once the rice is fully cooked, add the remaining butter and Parmesan, stir well and add chopped parsley on top. Served.

The secret: let it rest 3-4 minutes before serving.

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pea and parma ham risotto

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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
Lunch Main Pasta

Classic Fettuccine Boscaiola with Mushrooms and Sausage

How to prepare the real Italian recipe of Forest’s Fettuccine fresh Pasta with Porcini Mushrooms and Italian Sausage or “alla Boscaiola”

This easy recipe will leave everyone happy. Simple but very tasty, a recipe enriched from the flavors of the forest and the mountain. There are many variations of this sauce, one quite popular includes peas with cream but WE LOVE IT SIMPLE, OUR OWN WAY as below. It comes together in about as much time as it takes to boil and cook the pasta. So easy to make and delicious!

 

Ingredients for 4 people

  • 400 grams of Fresh Fettuccine Pasta
  • 250 grams of Italian Pork Sausage
  • 200 grams of Porcini Mushrooms
  • 1 glass of White Wine
  • 4 cloves of Garlic
  • 2 tablespoons of chopped Parsley
  • 5 tablespoons of Extra Virgin Olive Oil
  • Salt and Pepper as you prefer

Preparation

1. Clean the mushrooms by removing the earth (remember that should not be left in water for long or they will absorb it like a sponge) and cut into slices not too thin. Take the grainy Italian pork sausages, eliminate the skin, in the meantime in a pan pour 5 tablespoons of Extra Virgin Olive Oil, 4 cloves of peeled garlic browned (not burned), add the sausage and stir with a wooden spoon, trying to separate the meat from the sausage into small pieces.

2. Let the meat cook over high heat until it becomes golden, add the mushrooms in chunks and sprinkle with a glass of white wine. When the wine has evaporated, add 2 tablespoons of the pasta cooking water and turn the heat very low, sauce is ready.

3. Cook the fresh fettuccine pasta according to the Italian tradition “al dente”, in a saucepan pour plenty of water and salt when it reaches boiling temperature add fettuccine to cook as directed, drain quickly and pour into the pan – with low heat – and mix with the sauce, add a drizzle of olive oil and sprinkle with parsley. You can add parmesan cheese on top as you prefer. Served, enjoy.

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Categories
Healthy Lunch Main Seafood

Classic Spaghetti Pasta with Tuna and Tomato

How to prepare the real Italian recipe of  Spaghetti Pasta with Tuna or “Spaghetti con il Tonno”

A simple and healthy recipe very tasty, ideal for every taste and used in Italy during summer or for a nice weekend Lunch with the family, actually suitable in All Seasons.

Italian canned tuna in olive oil, is a must use for this delicious Italian pasta dish. Spaghetti and linguine go particularly well with light tomato sauces and seafood, which cling to the long strands.

 

 

Ingredients for 4 people

  • 320 grams of Linguini or Spaghetti Pasta (Like De Cecco or Barilla n°5 for example)
  • 6 fillets of Anchovies
  • 1 fresh Onion
  • 300 grams of Pachino Tomatoes
  • 250 grams of Tuna canned
  • 40 grams of Capers
  • 1 tablespoon of concentrate Tomato
  • grated zest of one Lemon
  • 1 Chili
  • 60 grams of Black Olives cut
  • 40 grams of Parsley
  • 5 tablespoons of Extra Virgin Olive Oil
  • Salt and Pepper as you prefer

Preparation

1. Remove the salt from the capers, let them soak in water and vinegar for 10 minutes then drain them, squeeze and dry. In a pan add the Extra Virgin Olive Oil and the onion, previously cut into julienne, and cook with a bit of water, add the anchovies, capers, chili, black olives (previously cut) and fresh Pachino tomatoes cut in half.

2. Cook over medium heat for about 10 minutes, add 1 tablespoon of tomato concentrated with half ladle of hot cooking water pasta and finally add the drained and chopped tuna. Oil should be removed from the canned tuna before cooking it; Extra virgin olive oil has been added to the recipe instead.

3. Boil the pasta according to instructions, al dente, and finish cooking into the saucepan and if necessary add a little of hot water (from the water previously boiled with the pasta).

4. Serve with a some fresh Parsley on top, grated lemon into strips and a drizzle of Extra Virgin Olive Oil.

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Categories
Gluten free Healthy Lunch Sides Vegetables Vegetarian

Grand Mix of Yellow and Red Peppers or Peperonata

How to prepare the real Italian recipe of Grand Mix of Peppers or better “Peperonata”

A great classic of the Italian cuisine, the origin of this Grand Mix of Peppers is from Sicily: SICILIANS DO IT BETTER! It is very tasty and you can enjoy it hot or cold better with toasted bread, it is a healthy vegetarian combination of flavors.

“Peperonata” is a very tasty pepper stew. You can find the ingredients all year round. You can enjoy it warm in the colder months; and during the summer, you can use it as a topping for your toasted bread to make a delicious “bruschetta” on top of some slices of toasted bread. “Peperonata” is perfect for vegetarians but not only. It is simply delicious.

Ingredients for 6 people

  • 1 kg of Pepperoni
  • 500 grams of fresh Tomatoes
  • 2 blonde Onion or better red Onion
  • Parsley
  • 50 grams of Capers
  • 100 grams of black Olives, better “Gaeta” Olives
  • 1 tablespoon of Origan
  • 6 tablespoons of Extra Virgin Olive Oil
  • Salt and Pepper as you prefer

Preparation

1. In a pan heat the oil with the onion, previously cut into strips of about 1 cm, until it has softened, after add the pepperoni previously cut into strips of 1 cm, the fresh tomatoes, the capers, the black olives, 1 tablespoon of origan, a bit of parsley, salt and pepper.

2. Cover and cook over low heat for 40 minutes. Stirring occasionally.

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Categories
Lunch Main Pasta Vegetarian

Ravioli Pasta with Ricotta Cheese and Spinach or Ravioli Ricotta e Spinaci

How to prepare the real Italian recipe of Ravioli with Ricotta Cheese and Spinach filling or “Ravioli Ricotta e Spinaci”, sage and butter sauce

The ravioli with ricotta cheese and spinach are a classic first course. They represent one of the best-known uses of fresh egg pasta. The filling of ricotta and spinach is light and fresh.

This is a simple stuffed ravioli made with a creamy ricotta spinach blend. Ideal for a vegetarian household, this is a special-occasion dish. Ideally for those delicate and sophisticated ravioli a butter and sage sauce would be perfect.

Ingredients for 6 people

Ingredients for Fresh Pasta Home Made

  • 500 grams of Flour “0”
  • 5 Eggs

Ingredients for Ravioli Filling with Spinach and Ricotta

  • 200 grams of Ricotta Cheese
  • 600 grams of Spinach
  • 180 grams of Parmesan Cheese
  • Salt, Pepper and Nutmeg as you prefer

Ingredients for Ravioli Sauce with Sage and Butter

  • 100 grams of Butter
  • Parmesan Cheese grated as you prefer
  • Pepper as you prefer
  • 6 fresh Sage leaves

Preparation of Fresh Pasta Egg

1. By Hand Pasta: on a clean wood surface make a well with the flour with donut shape. In a measuring cup mix the eggs, pour the liquid mixture slowly into the flour and mix slowly in round circles with your fingers until all of the liquid mixture is incorporated. Do not force the dough to take all of the flour. If you are going to use a Pasta Maker machine to roll out the dough you may at this point form the dough into a ball and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you are going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.

Preparation of Ravioli Filling

2. Wash the spinach and let them boil for 10 minutes in boiling water. When cooked, drain them well and let cool before you chop. It’s very important that spinach are well drainedPrepare the filling by mixing in a bowl the ricotta, spinach, 2 eggs, Parmesan, salt, pepper and nutmeg until you have a smooth mixture.

3. Take the dough, divide the dough in half and roll each part into two layers with a thickness of about 2 mm, with the aid of a rolling pin or a “Pasta Maker” machine. Spread the filling on the pastry with ricotta cheese and spinach in piles equidistant. Cover with the other sheet and cut out the ravioli with the toothed wheel or with the form ravioli.

Preparation of Ravioli Sauce

4. You can now dress the ravioli ricotta and spinach with a simple tasty sauce: with butter and sage in order to bring out the best of the filling flavor from your ravioli. Heat 100 grams of sliced butter in a pan over low heat and add the fresh sage leaves. Sauce is ready! Brush up directly in the pan the ravioli just drained and serve hat, complete the dish with a grinding of fresh pepper and of course a sprinkling of grated Parmesan cheese.

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Dinner Healthy Lunch Main Veal

Veal Rolls with Parma Ham or Involtini di Vitello al Prosciutto

How to prepare the real Italian recipe of Veal Rolls with Parma Ham or “Involtini di Vitello al Prosciutto Crudo di Parma”

The veal rolls with parma ham are a tasty main dish, easy and quick to prepare. Ideal for a tasty Italian meal when you do not have much time. It’s a great way to use the leftover ham too. The veal for this should always be of the best quality. Ask the butcher for long slices that each to weigh about 90 g (3 oz), then cut them in two and bash them out even thinner. This dish has a nice woodsy flavor provided by fresh sage.

Ingredients for 4 people

  • 500 grams of Slices Veal
  • 200 grams of Parma Ham
  • 60 grams of Breadcrumbs
  • 1 glass of White Wine
  • 1 Egg yolk
  • Sage leaves for each slice of veal
  • 50 grams of Butter
  • Vegetable Broth as you need
  • Milk as you need
  • 3 tablespoons of Extra Virgin Olive Oil
  • Salt and Pepper as you prefer

Preparation

  1. Put the bread to soak in a little milk. Arrange the slices of meat on cutting board, lined with a sheet of parchment paper, cover with another sheet of paper and beat with a meat-mallet so that they are more subtle.
  2. Chopped together 100 grams of parma ham and two sage leaves. Squeeze the bread and put it in a bowl, add the chopped parma ham, parmesan cheese, egg yolk, salt and pepper and mix well.
  3. Spread the filling on the slices of meat rolled to roll, wrap each roll with a slice of parma ham and stop it with a toothpick poking out of each roll a leaf of sage.
  4. In a frying pan, melt the butter with 3 tablespoons of Extra Virgin Olive Oil, add the roulades and brown for a few minutes, when they are golden-brown add the wine and let evaporate, add salt and pepper as you prefer.
  5. Add the filling of ham slices, cover and simmer for 20 minutes, stirring occasionally the rolls, if the sauce is too dry, wet with vegetable broth. Ready to serve.

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Chicken Christmas Lunch Main

Guinea Fowl Stuffed with Sausage, Olives and Capers

How to prepare the real Italian recipe of “Guinea Fowl Stuffed with Sausage, olives, and capers or “Faraona Ripiena”

Stuffed guinea fowl is called the Queen’s Christmas dish. A classic refined dish and tasty main suitable for an important dinner.  Indulgent Sunday lunch or special occasion dish. A traditional Christmas recipe which combines culinary properties with the highly nutritious value of guinea fowl meat. Guinea fowl is leaner than chicken and has a slightly heartier flavor which makes it ideal for rich autumn and winter dishes featuring smoky bacon, earthy lentils and root vegetables, chestnuts, bitter chicory, and herbs like sage and rosemary. This festive game bird makes an ideal Christmas dinner.

Ingredients for 6 people

  • 1 kg 500 grams of boned Guinea Fowl
  • 100 grams of Bacon cut into slices
  • 200 grams of Sausage
  • 80 grams of Green Olives
  • 50 grams of dried Mushrooms already soaked
  • 4 Anchovies/Anchovies fillets
  • 1 Egg
  • 100 grams of White Bread
  • half a glass of Milk
  • half a glass of White Wine
  • 1 sprig of Rosemary
  • 1 sprig of Sage
  • 20 grams of Butter
  • 2 tablespoons of Extra Virgin Olive Oil
  • Salt and Pepper as you prefer

Preparation

1. Wash the anchovies and remove the bones to have anchovy fillets, fry in a pan with 1 tablespoon extra virgin olive oil for 2 minutes at medium- low temperature. Add the sausage chopped into pieces, green olives, chopped dried mushrooms, salt, and pepper. Soften the white bread in a bowl with a bit of warm milk, then squeeze and knead with sausage, adding the whole egg.

2. On a big plate, reverse the guinea fowl meat side up, add salt and fill with the stuffing. Close it and sew it with a needle and cooking thread, then cover with slices of bacon and tie with kitchen twine.

3. In a skillet, brown the meat with the olive oil and butter, pour the white wine. Once browned, move the guinea fowl in a baking dish and bake in a preheated oven at 180 degrees for 45 minutes.

Variation: A chicken can be used in place of guinea hens.

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Categories
Healthy Lunch Main Pasta Vegetarian

Healthy Fresh Tomato and Basil Pasta

How to prepare the real Italian recipe of Tomato and Basil Pasta or “Spaghetti al Pomodoro e Basilico”

There are many different ways to prepare this easy and quick recipe but below you can find the original one. Spaghetti Pasta with tomato sauce and basil is an everyday classic of the Italian cuisine: simple, easy, quick and tasty. It tastes great with any type of pasta: spaghetti, rigatoni, linguine, lasagna and fettuccine or on ravioli. A delicious sauce made with fresh tomatoes and fresh basil. You can’t miss it!

Ingredients for 4 people

  • 350 grams of Spaghetti Pasta (Like De Cecco or Barilla)
  • 600 grams of San Marzano canned Tomatoes or fresh red Tomatoes, 8-10 pounds Tomatoes, seeded and diced
  • 1 clove of Garlic
  • 9 Basil leaves, at least 1 cup
  • 4 tablespoons of Extra Virgin Olive Oil
  • Salt as you prefer
  • 50 grams of Parmesan Cheese

Preparation

 

1. Wash and chop the fresh tomatoes. Wash and peel the garlic. Add the Extra Virgin Olive Oil to a large saucepan over medium heat, once hot, add the garlic just unpeeled – garlic should be removed after cooking. Once the garlic have softened (do not burn it!), add the chopped tomatoes, basil, salt and cook for about 20 minutes.

2. In the meanwhile in a large pot of boiling salted water cook the pasta as from instructions “al dente“, the traditional way: read well the cooking instructions on the pasta box. Drain pasta al dente and toss with the tomato sauce, sprinkle with plenty of Parmesan Cheese and a drizzle of extra virgin olive oil raw.

TIP: Fresh tomatoes and a touch of basil added in the end for a nice aroma is a fresh healthy option for this light dish. Garlic should be removed before adding the sauce to the pasta “al dente”.

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pasta italiana spaghetti al pomodoro

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Cheese Lunch Main Pasta

Classic Spaghetti Pecorino and Black Pepper, Cacio e Pepe

How to prepare the real Italian recipe of Pecorino Cheese and Black Pepper Spaghetti or “Spaghetti Cacio e Pepe”

Cacio e Pepe is an easy and quick recipe from Rome, a typical Roman pasta dish. The name literally means “Cheese and Pepper“, the ingredients of the dish are very simple and include only black pepper, Pecorino Romano cheese, and pasta.  Cacio e Pepe is typically made with long, thin spaghetti, such as tonnarelli or vermicelli or its also amazing with short pasta like rigatoni. It is among the simplest pasta, but if well prepared it can be wonderful.

 

 

Ingredients for 4 people

  • 400 grams of Spaghetti Pasta (like De Cecco)
  • 160 grams of grated Pecorino Cheese
  • Plenty of Black Pepper
  • Salt as you prefer

Preparation

1. In a bowl grate the Pecorino Romano cheese and add a little of cooking water (from the pasta boiling water), add plenty of pepper.

2. In the meanwhile bring water to a boil in a tall pot with a bit of salt.  Cook spaghetti or rigatoni pasta as directed on package, drain pasta “al dente” and pour into a bowl with the pecorino cheese sauce previously made, saute it all for 2 minutes to make sure that all ingredients are thoroughly mixed. Serve with additional grated pecorino on top.

TIP: The only precaution to be taken in preparing this dish is to leave some of the hot cooking water with the pasta: the heat melts the cheese while the starches in the water help bind the pepper and cheese to the pasta. Reserve some pasta water using a ladle. While you are boiling spaghetti, the pasta releases starch into the water.  Since starch is naturally sticky, it helps Pecorino Romano cheese fats to amalgamate well with both water and pasta.

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Categories
Lunch Main Pasta Vegetarian

Easy Garlic, Oil and Chili Spaghetti

How to prepare the real Italian recipe of Garlic, Extra Virgin Olive Oil and Chili Spaghetti or “Spaghetti Aglio, Olio e Peperoncino”

A classic and very simple dish of the Italian cuisine, cooking at home made the simplest, fast and delicious. This typical late-night Roman dish is astonishingly fully flavored, and it’s so easy and inexpensive to make. Start the water before you do anything else because the sauce takes less than 10 minutes start to finish.For variety try out additional ingredients such as courgettes, asparagus or mushrooms, be creative and fast. A wonderful solution when there is little time to cook. So easy and so delicious!

Ingredients for 4 people

  • 400 grams of Spaghetti Pasta (like Barilla n°5)
  • 10 grams of Garlic
  • 10 grams Fresh Chili
  • 50 grams Extra Virgin Olive Oil
  • 5 grams of Parsley
  • Salt as preferred

Preparation

1. Cut the fresh red chili into small strips (removing all the seeds inside), in the meanwhile in a pan heat the olive oil with the peeled garlic and chili. Heat oil in a pan over medium heat and sauté, after about 3 minutes remove the garlic – garlic and oil should not burn – and add a little of boiling water taken from the pasta cooking water.

2. Boil pasta in plenty of salted water according to package directions. Drain the pasta as from instructions on the package to be “al dente“, and pour it into the pan, sauté for a few minutes, add the parsley and if needed max 4 tablespoons of cooking water. Serve immediately and hat.

TIP:  Garlic should always be fried in entire pieces or half big pieces, so that you can remove it once the oil got the flavor, the idea here is to get a garlic flavor not to eat entire garlics or worst scenario little garlic pieces all over pasta as in many fake Italian recipes often is suggested.

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Chicken Dinner Gluten free Healthy Lunch

Easy Lemon Chicken Breast or Petto di Pollo al Limone

How to prepare the real Italian recipe of Lemon Chicken Breast or “Petto di Pollo al Limone”

A simple and tasty dish for an easy and delicious dinner with friends. An all-Italian interpretation of a dish that comes from distant China. There are many recipes of Lemon Chicken worldwide the one we propose here is an all Italian version from traditional authentic Italian cuisine. You can choose chicken breast as a healthy choice for this easy Italian dish. This recipe is a good option for a healthy lunch with low calories and lot’s of proteins, using chicken.

Ingredients for 8 people

  • 1Kg ½ Chicken Breast (You can also use 1 entire Chicken and maybe cut into chunks if you prefer)
  • juice of 9 Lemons
  • 2 Lemons cut into rings
  • 5 tablespoons of Mustard
  • Salt, Black Pepper, Pink Pepper as preferred
  • Olives
  • fresh Parsley

Preparation

1. Take a the chicken breast fillets (or the entire Chicken better if in chunks), add them into a bowl to marinate overnight with the juice of 7 lemons, 5 tablespoons of mustard, salt, black pepper and red pepper.

2. Transfer the chicken with half of the juice in a baking sheet and bake for 40 minutes at 180°C after that wet the chicken with the sauce and garnish with the lemon slices and olives, continue cooking at 200° for 25 minutes more. Finish the preparation of the recipe of lemon chicken with a pinch of fresh parsley.

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Lemon Chicken_2015

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Lunch Main Pasta Seafood

Spaghetti with Tomato, Black Olives, Anchovies, Capers or Puttanesca

How to prepare the real  Italian recipe of Spaghetti with Tomato, Olives and Capers or “Spaghetti alla Puttanesca”

Spaghetti alla Puttanesca” is a very tasty dish of the regional cuisine from Campania, there are many versions, but this is the original and most popular. “Pasta alla Puttanesca” from Campania and Lazio regions. The translation of the title of this dish is “whore’s pasta” believe it or not. Olives, fresh tomato, anchovies, and capers give to this quick dish an intense and very special flavor. Really good and tasty.

Ingredients for 6 people

  • 600 grams of Spaghetti Italian Pasta (Barilla or De Cecco for example). Spaghetti is the ideal pasta for this recipe, but any kind of pasta will be fine
  • 3 cloves of Garlic
  • 500 grams of Tomato fresh or canned
  • 1 tablespoon of Origan
  • 4 tablespoons of Extra Virgin Olive Oil
  • 100 grams of Capers
  • 200 grams of Black Olives
  • 2 Anchovy fillets (salted or in oil) if you like it, otherwise go ahead without anchovies
  • Chilli, Salt and Pepper as preferred
  • chopped Parsley

Preparation

1. In a pan add 4 tablespoons of Extra Virgin Olive Oil, 3 cloves of garlic, chilli and anchovies. Gently fry the garlic, chilli and  anchovy fillets in the oil. Mash the anchovies with a wooden spoon until they have completely dissolved. Cook until the garlic becomes golden and then eliminate it, remove it from the pan.

2. Add the tomato sauce and cook for 30 minutes, after that add salt, pepper, 1 tablespoon of oregano, capers, olives previously sliced and chilli, cook for 5 minutes more.

3. Cook pasta in the traditional Italian way boiling salted water until “al dente” drain and add to the pan with the sauce. Toss the pasta with the sauce and heat gently for a couple of minutes.

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spaghetti-alla-puttanesca

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Dinner Lunch Main Pasta

Tagliatelle with Parma Ham or Tagliatelle al Prosciutto

How to prepare the real Italian recipe of Tagliatelle Pasta with Butter and Parma Ham or “Tagliatelle Burro e Prosciutto”

A nice pasta for everyday lunch with the family. Tagliatelle Pasta with Parma Ham and butter are a quick, easy and simple recipe, a very tasty dish, ideal for a Sunday lunch for adults and children. Of course, better if pasta is homemade.

Ingredients for 6 people

Preparation

1. Melt slowly 150 grams of butter in a pan and add 200 grams of Parma ham cut into strips, it’s very important that the butter melts only, it should not fry.

2. In the meanwhile boil the noodles in salted water, drain the Tagliatelle pasta, keeping aside 1 cup of the cooking water, season the pasta with the sauce and Parmesan Cheese and 3 or 4 tablespoons of the cooking water. Enjoy.

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Categories
Lunch Main Pasta Vegetarian

Angry Penne, Pasta Tomato and Chily or Penne all’Arrabbiata

How to prepare the real Italian Recipe of “Angry Penne Pasta with Tomato sauce and chili or Pasta all’Arrabbiata”

The easy spicy favorite pasta of the Italian cuisine. Although this recipe has undergone many changes generally this below is commonly used as the real recipe in Rome for “Penne all’Arrabiata”.

Ingredients for 6 people

  • 320 grams of Pasta “Penne”
  • 3 or 4 Garlic gloves
  • Hot Chili as preferred
  • 500 grams of Tomato sauce or you can also use fresh slices of tomato for a healthier version
  • 4 tablespoons of Extra Virgin Olive Oil
  • Parsley as preferred (do not use cilantro – never!)

Preparation

1. Add 4 tablespoons of extra virgin olive oil, garlic, and red pepper to a pan, fry for few minutes. Don’t let the garlic turn brown, after 2 minutes max, add the tomato sauce and a little bit of salt. Reduce the heat, cook for another few minutes, stirring occasionally and crushing the tomatoes into the sauce.

2. Cook for about 15 minutes. In the meantime, cook the penne according to the packet instructions. Boil the Penne pasta and dress with the tomato sauce and chopped parsley. Mix the pasta with sauce and garnish with parsley, optional, add and handful of grated parmesan cheese.

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Dinner Gluten free Healthy Lunch Main Veal

Healthy Veal Roast or Arrosto di Vitello

How to prepare the real Italian recipe of “the traditional Pan Roasted Veal”

The veal roast with potatoes o “Arrosto” is a traditional holiday dish, to cook when you have free time or if you’re looking for something special.

Ingredients for 5 people

  • 800 gr. Shoulder of Veal or Roast slice
  • Stock as necessary
  • a glass of White Wine
  • 50 grams of Butter
  • a tablespoon of Extra Virgin Olive Oil
  • a sprig of Rosemary and one of Sage
  • Garlic, Salt and Pepper

Preparation

1. Picketing the meat with garlic, rosemary and sage, add salt and pepper and fry in butter and oil, splash with white wine after the wine evaporated,  add the hot stock, cook in a covered pot and over low heat for about an hour.

2. Cut the roast once warmed and serve with its gravy.

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Lunch Main Pasta Pork

Pasta with Ragu’ or Tagliatelle Bolognese

 

How to prepare the real Italian recipe of the Best Pasta with Ragù or “Tagliatelle alla Bolognese”

Bolognese Ragu’ sauce, in Italian “Ragù alla Bolognese”, is a meat based sauce for pasta originating from Emilia Romagna, Bologna, in the center of Italy. It is usually used to dress tagliatelle and may also be used to prepare “Lasagne alla Bolognese”. In Italy, the “Ragù alla Bolognese” can be called today simply as “Ragù, Pasta al Ragu’ “. Outside Italy the Bolognese sauce often refers to a tomato sauce with meat added, beef or pork, and typically bears little resemblance to the true “Ragù alla Bolognese”. In ancient times the kind of meat used was a beef brisket (a fatty belly part) that needed to be cooked for about 2 hours, we include here a lighter, healthier and quicker version.

Ingredients for 4 people

  • 1/2 kg of Pasta, tagliatelle or fettuccine
  • 100 gr. of Ground Pork
  • 200 grams of Ground Beef
  • 80 grams of “pancetta (pan-chet-ah) distesa”, or diced bacon as a substitute
  • 50 grams of Carrot
  • 50 grams of Celery
  • 50 grams of Onion
  • 1 tablespoon of  Extra Virgin Olive Oil
  • 1/2 glass of White Wine
  • 2 tablespoons Tomato sauce concentrate gr. 20 or 5 tablespoons of Tomato sauce
  • a cup of Broth
  • 2 tablespoons Heavy Cream
  • Salt and Pepper
  • Parmesan Cheese as preferred like Parmigiano Reggiano

Useful Tools: terracotta pot with a diameter of about 20 cm, wooden spoon.

Preparation

1. Chop the vegetables, add them in a pan together with “pancetta” and sauté in the oil as soon as everything is golden add the meat and mix. Let cook everything well, then add the wine, once evaporated, add the tomato paste diluted with the broth.

2. Season with salt and pepper put the lid on and cook slowly for about 30 minutes, adding salt and black pepper, once the sauce is thickened add the cream. Boil in salted water 1/2 kg of pasta, tagliatelle or fettuccine, drain “al dente”, do not overcook them, and dress with the sauce, sprinkle everything with Parmesan cheese.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

 

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