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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The Real Italian Food. Buon Appetito!

 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
Dinner Main Vegetables Vegetarian

Vegetarian Spelt Meatballs or Polpette di Farro e Parmigiano

How to prepare the real Italian recipe of Spelt Meatballs or “Polpette di Farro”

Spelt Meatballs with Parmesan are a tasty variation of the classic vegetarian meatballs often prepared with rice. Meatless Meatballs make a great addition to an Italian meal. Toss these wonderful vegetarian meatballs in soy sauce or any favorite sauce, and you’ve got a delicious dinner option! Spelt is an ancient grain. From a nutritional point of view, spelt compared to other cereals is slightly less caloric and richer in vitamins, minerals, fiber and protein. A great Healthy Dinner option!

Ingredients

  • 100 grams of Spelt
  • 2 Eggs
  • 60 grams of  Parmesan Cheese
  • Bread Crumbs
  • Oil to fry
  • Salt as preferred

Preparation

  1. Add the spelt to a big bowl and cover it with water, leave in the water for 24 hours, now is ready to cook.
  2. Add it to a large pot with salty water, boil it for about 2 hours.
  3. Once cooked, drain it through a sieve, and place it in a bowl, adding 2 eggs, parmesan and a pinch of salt.
  4. Shape into balls, cover with breadcrumbs and fry in hot oil. Serve!

TIP: buy a ready to cook Spelt if you wish to prepare the meatballs faster so that you don’t have to add the Spelt to water a day before. In this case, you can start from step 2, cook as long as directed in cooking instructions included on packaging.

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Polpette-farro

Categories
Easter Main Menu

Easter Monday Picnic: Italian “Tramezzini” and 5 Easy Ideas

How to prepare the real Italian Easter Monday Picnic Basket  or “Cestino di Pasquetta”

An All Italian Easter Monday Picnic: usually on the Angel Monday we organize a nice picnic out of town with our best friends and family. It is the first time outdoor opening the good season, spring is in the air, allowing a convivial way to continue Easter festivities celebrating spring. A Tramezzino is the Italian take on the British tea sandwich. Although the sandwich has become a symbol of contemporary lifestyle on the go, sliced bread stuffed with various ingredients is actually an ancient preparation. How to get organized? And what do we bring with us in the basket so that the picnic is a great success? Below 5 easy ideas, quick and tasty!!!!

Sliced Bread or Tramezzini all’Italiana 

Perfect for the Easter Monday Picnic: made with two pieces of white bread with the shape of a triangle and the crusts cut off, Tramezzino is often filled with all kinds of delicious treats. Just be creative!

The word “tramezzino,” is due to the Italian poet Gabriele D’Annunzio; in 1925, he was sitting inside Caffé Mulassano, Turin, enjoying an “aperitivo” accompanied by these kinds of special sandwiches. He liked them so much that he ordered another round, asking for more “tramezzini”. Observing their shape, they reminded him of the “tramezze” partition walls of his home in the countryside. Based on this, the Tramezzino was born. If you don’t know Gabriele D’Annunzio, you should read his wonderful poetry…

Between our favorite fillings for those tea sandwiches or Tramezzini: ham and cheese, asparagus and sliced eggs, tuna and sliced tomato, arugula with cured beef, tuna and artichokes, wurstel sausage and artichokes, smoked turkey and lettuce. Below a couple of healthy vegetarian options without mayonnaise…

1) Vegetarian Tramezzini: with Ricotta, Capers, Black Olives, Mushrooms

 

Ingredients for 2 people

  • 4 slices of sliced bread (white, whole and other kinds as you prefer)
  • 50 grams of fresh spinach
  • 150 grams of Ricotta Cheese
  • 10 grams of Capers
  • 10 grams of Black Olives
  • 2 large Mushrooms previously washed well and cut into thin slices
  • Salt, pepper as you prefer

Preparation

  1. Take a bowl and include the ricotta cheese, olives and capers. Mix well all the ingredients and leave the ricotta stuffing aside.
  2. Take the sliced bread and add the filling on top starting with fresh spinach, there is no need to add additional sauce because the ricotta mix is very tasty, while the olives and the capers give the right strong flavor. Add the ricotta stuffing on top of the spinach leaves.
  3. Before closing the “Tramezzinoinclude also the mushrooms in thin slices.

2) The Classic One: Mozzarella Cheese and Tomatoes or “Tramezzino Pomodoro e Mozzarella”

 

Ingredients for 2 people

  • 4 slices of Sliced Bread
  • 3 fresh Tomatoes
  • 150 grams of Mozzarella cheese
  • 4 leaves of Basil
  • 2 tablespoons of Extra Virgin Olive Oil
  • Pepper as you prefer
  • 3 tablespoons of Mayonnaise

Preparation

  1. Cut into slices the tomato season with oil, salt and pepper and basil leaves, let it cook for 10 minutes.
  2. Cut the sliced bread, spread the mayonnaise.
  3. Make a first layer with tomato slices and then a few slices of mozzarella cheese, close with the other slice of bread.

3) Easter Cheese Pie with Italian Sausages or “Torta al Formaggio con Salumi”

 

Ingredients for 1 Large Pie

  • 500 grams of Flour
  • 20 grams of Fresh Yeast
  • 100 grams of Pecorino Cheese
  • 150 grams of Parmesan Cheese
  • 150 grams of Emmenthal Cheese
  • 1 glass of Extra Virgin Olive Oil
  • 1 glass of Milk
  • 4 Eggs
  • Salt and Pepper as you preferred

Preparation

  1. Dissolve the yeast in the milk and leave it to rest. Mix the eggs with Pecorino cheese, Parmesan cheese, flour, oil, salt and pepper to taste and finally add the yeast dissolved in milk.
  2. Whisk the mixture well and then you can work it with your hands or, even better, with the mixer, once all the ingredients are well-blended pour into a large cylindrical mold with high sides and add the Emmenthal in chunks directly into the dough and let rise for a couple of hours covered with a cotton cloth.
  3. Heat the oven to maximum then lower it to 180-190 degrees and bake the pizza, it will be ready when is golden on surface around 50/60 minutes. Let it cool in the oven with the door open and switched off.
  4. Serve this delicious Pie or Cheese Bread with slices of Italian Salami and Parma Ham.

4) Italian Red Wine o “Vini Rossi Italiani”

 

You could also bring some great Italian wines with you:  like Amarone,  Chianti or a southern Nero D’Avola you can find wonderful options. Dark chocolate and red wine is often a good combination. Or just pick a dessert wine such as Passito or Moscato.

5) Dove Cake with Chocolate Eggs or “Colomba e Uova di Cioccolato” 

 

The Dove Cake is a must for our Easter meal you can add some chocolate eggs of the best quality, dark and with milk both variations will be the perfect combination for your picnic. A delicious sweet sandwich idea for your Easter Monday Picnic:  you can prepare a sandwich with a slice of dove cake and a piece of chocolate: you have to try it!!!

TIPS: For a shabby picnic, romantic and retro’, opt for the classic wicker basket. You can use more than a basket: one for the tablecloth and the dishes and one for the foods. For drinks it is preferable to bring a cooler box with you.

ENJOY YOUR EASTER MONDAY PICNIC, HAVE A GREAT ONE…

Posted by Nicoletta and Tiziana

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Easter Monday Picnic

Categories
Easter Healthy Main Pie Vegetables Vegetarian

Italian Easter Pie with Ricotta or Torta Pasqualina

How to prepare the real Italian recipe of Easter Pie or “Torta Pasqualina”

It is not Easter without our “Torta Pasqualina” Easter Pie.  Originally, from  Genoa, everyone in Italy loves it, generation after generation, simply because you can never get tired of good things!!! This savory pie, called Torta Pasqualina in Italy, is often made for special occasions or parties, it’s easy to make and serve, plus, it’s delicious. This preparation is very simple, what really makes the difference for a good recipe are always the ingredients, their freshness, and the highest quality: spinach, fresh ricotta, organic eggs as main ingredients for this marvelous spring recipe. Light, yet filling, this savory Italian quiche is simply gorgeous. YOU HAVE ABSOLUTELY TO TRY IT!

Ingredients for a cake pan – 23/25 cm

  • two circles of dough: puff pastry or dough briseé (you can buy it frozen or make this base preparation at home if you have more time)
  • 600 grams of Spinach
  • 300 grams of Ricotta cheese
  • 70 grams Parmesan cheese
  • 1 tablespoon of Extra Virgin Olive Oil
  • 5 Eggs
  • Salt, Pepper and Nutmeg as you prefer

Preparation

  1. Add the spinach into a pan, without water, (previously washed and shredded), cover with the lid and cook over medium heat for 10 minutes. Drain the spinach and sauté with 1 tablespoon of extra virgin olive oil for additional 5 minutes.
  2. Meanwhile in a bowl, add the ricotta cheese, salt, pepper, nutmeg, parmesan cheese and 1 egg, mix for 3 minutes. Add the spinach and mix well.
  3. Divide the dough into 2 pieces, roll out your first piece of dough, roll out the dough into a very thin 12-inch circle. Place the dough circle on a 12-inch pizza pan lined with parchment.  Add the spinach mixture on top. Spoon the spinach evenly over dough to a 2-inch thickness, leaving a 1-inch border of dough. With the back of a spoon make 4 holes on the spinach mixture over the dough and in each little hole pour a whole egg opened gently. Sprinkle with Parmesan cheese, cover with the other circle of dough and paint lightly with oil.
  4. Seal the edges well, fold outer edges together and crimp to seal the pie. Then prick the surface with a fork just a little bit here and there.
  5. Bake the Pasqualina Pie, in preheated oven, at 190 degrees for 45 minutes.
  6. Slide the Pasqualina Pie onto a cutting board and let cool slightly before slicing. May also be served at room temperature.

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Easter cake

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
Dinner Gluten free Healthy Main Soups Vegetables Vegetarian

Healthy Italian Lentil Soup or Zuppa di Lenticchie

How to prepare the real Italian recipe of Lentils or “Lenticchie”

There are different varieties but, in any case, rich in iron and protein. We eat them as a first course, we like a lentils soup with pasta and potatoes, or as a side dish, healthy and tasty. Never miss for New Year’s Evening since the tradition tells that bring health, wealth and lucky.

 

Ingredients

  • 350 grams of Lentils
  • 300 grams of “Pancetta” or Bacon or also diced ham for a lighter version
  • 1 Onion
  • 2 tablespoons of Extra Virgin Olive Oil
  • 4 tablespoons of  Tomato
  • 2 Carrots
  • 1 Celery
  • 1 Sprig of Rosemary
  • 4dl of structured Red Wine
  • Salt and Pepper as preferred

Preparation

  1. Wash the lentils in cold water, drain. Cut “Pancetta” or Bacon into cubes of about 2cm. Add the olive oil and the diced bacon in the pressure cooker and fry while open, not yet covered.
  2. Meanwhile, peel the onions and carrots and slice them, clean the celery, removing the leaves and the base of the coast, wash and cut into chunks. Combine the carrots, bacon, onions and celery, including the lentils and the rosemary, sprinkle with red wine and about 4dl of water, add salt to taste. It’s time to close the pot!
  3. When the valve of the pressure cooker starts to whistle, lower the heat and simmer for about 20 minutes.
  4. When cooked, lift the valve and let the steam out. Now you can open the pot and pour into a pot to serve. Add a sprinkling of black pepper and Extra Virgin Olive Oil.

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zuppetta-di-lenticchie-di-colfiorito-con-pancetta--118533

Categories
Healthy Main Vegetables Vegetarian

Easy Linguini with Home Made Pesto Sauce or Linguine al Pesto

How to prepare the real Italian Linguini with Home Made Pesto Sauce

Basil is best at the height of summer. Still, in the middle of winter a nice pesto, is a breath of freshness and a super tasty sauce. Pesto originates in Genoa, mentioned as early as the 17th Century. The recipe as we know today with basil, garlic, pine nuts, and cheese, appeared in the mid-1800’s. That recipe remains the true pesto genovese, but variants have spread and been adapted to local resources and tastes. The best ingredients yield the best flavor. Home grown or organic basil and garlic, a good quality olive oil, and the best imported Parmigiano Regiano, Grana Padano, and/or pecorino you can reasonably afford will be worth the effort in the final dish!

Ingredients for 6 people

  • 50 grams fresh Basil leaves
  • 2 Garlic cloves without peel
  • 100 ml of Extra-Virgin Olive Oil
  • 50 grams of Pine Nuts
  • 80 grams grated Parmesan Cheese
  • 1/4 cup of freshly grated Pecorino cheese
  • Salt as you prefer
  • 500 grams  of dry Linguine (or Spaghetti)

Preparation

  1. Wash the basil leaves and combine the basil, garlic, pine nuts and cheese in a food processor and pulse until coarsely chopped. Add the oil gradually and process with the blender until fully incorporated and smooth. Season with salt.
  2. Alternative to Step 1. If using a pestle and mortar instead of a blender, add basil, garlic pine nuts and a pinch of salt.  Start working with the pestle, pressing and rotating it until all the ingredients are nicely ground. Add the cheese and mix well, include the oil and continue mixing until well incorporated and smooth. Season with salt.
  3. Add the Pesto sauce to a glass container and cover the pesto on top with some olive oil to avoid the Pesto to become darker and preserve it well in case you need it.
  4. Bring a large pot of salted water to a boil for the linguine. Cook the pasta in the boiling salted water until “al dente”, as from cooking instructions. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and add a drizzle of oil. Yummy!

TIP: These days a food processor does the heavy lifting, but if you have a mortar and pestle and are willing to spend a few extra minutes, grinding the nuts and garlic together before adding the leaves has a distinct effect on the texture of the sauce (See Step 2).

 

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Linguine Pesto

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.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

pasta

 

Categories
Gluten free Healthy Main Seafood

Swordfish with Capers and Olives or Pescespada alla Messinese

How to prepare the real Italian recipe of  Swordfish with Capers and Olives or “Pesce Spada alla Messinese”

The Messina Swordfish is a typical dish of Sicilian culinary tradition and embodies all the flavors and scents of the Mediterranean. Very healthy, a good option even under the most strict dieting regimes! Fresh Pachino Tomatoes, Extra Virgin Olive Oil, the Capers, the Red Onion, Olives are the perfect ingredients that will make this dish “UNIQUE” . Lot’s of vitamins. Great mix of flavors!

Ingredients for 4 people

  • 4 slices of Swordfish (around 300 grams of each slice)
  • 300 grams of Tomato sauce
  • 100 grams of Black Olives or Green Olives will make it too
  • 30 grams of Capers
  • 100 grams of fresh Pachino Tomatoes
  • 1 Red Onion
  • 1 stalk of Celery
  • 1 Chilly
  • 1 Carrot
  • a pinch of Parsley
  • 6 leaves of basil
  • 4 tablespoons of Extra Virgin Olive Oil
  • Salt and Pepper as preferred
  • Flour as you need

Preparation

  1. Cut the onion into thin slices, celery and carrot, peeled previously, in small pieces. In a pan heat the olive oil, adding sliced onion, celery and carrot to fry. Once vegetables golden add the tomato sauce, capers, olives, and pepper.
  2. In the meanwhile, lets’ start covering with flour the surface of the swordfish steaks, making sure to cover them well on both sides. The flour must adhere perfectly to the fish.
  3. We will combine then the floured slices to the sauce, add the tomatoes lightly sliced and will adjust salt and pepper. We will leave to cook for about 10 minutes in the event adding a tablespoon of hot water. You can nicely present the fish in a serving dish with parsley and  basil previously chopped on top. What a flavour!

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Agrodolce

 

Categories
Dinner Main St. Valentine Veal

Veal Escaloppes with Lemon sauce or Scaloppine al Limone

How to prepare the real Italian recipe of Veal Escaloppes with Lemon sauce or “Scaloppine al Limone”

A classic Italian dish prepared in many different ways in various regions, delicious with marsala, with artichokes, or with white wine, here below we prepare the escallopes with lemon, the result is a delicate flavor  really enjoyable and that never fails on our table eighter for lunch or dinner.

Ingredients for 4 people

  • 600 grams  of Breat of Veal sliced
  • 100 grams of Butter
  • 1 Lemon
  • Parsley Chopped
  • Flour as you need
  • Salt as you prefer

Preparation

  1. Arrange the slices of meat on a 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. Pass the meat in the flour, on both sides, pressing lightly with your hands to make it adhere well.
  2. Melt the butter in a pan and when it is ready, add the sliced meat without overlaps, cook over high heat turning often. Proceed with all the slices of meat in addition to the butter sauce.
  3. Once ready include the meat on a plate. In the same pan, pour the lemon juice, previously filtered, add the chopped parsley and a knob of butter, cook for 3 minutes, then add the meat and cook for about 4 minutes over medium heat, always turning. Served.

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scaloppine_limone

 

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
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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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
Main Rice Vegetarian

Zucchini stuffed with Rice or Zucchine ripiene con Riso

How to prepare the real Italian recipe of Zucchini stuffed with rice or “Zucchine ripiene con il riso”

The stuffed zucchini are a delicious traditional Italian dish, a good alternative eating rice and vegetables, you can use zucchini or aubergines or red and yellow peppers. Delicious cold and hot, you just have to try it!

 

 

Ingredients for 4 people

  • 300 grams of Vialone Rice ( vialone is a kind of rice)
  • 8 Zucchini
  • 80 grams of Butter
  • 3 Amaretti crushed
  • 100 grams of Fontina Cheese, diced
  • 2 tablespoons of Extra Virgin Olive Oil
  • 80 grams of Parmesan Cheese grated
  • Salt and Pepper as you prefer

Preparation

  1. Cook the rice: use the same method of the pasta. When it is ready, pour it in a bowl with butter, 50 grams of Parmesan, Fontina cheese and mix well.
  2. Cut zucchini in half and take out the center. Mix the chopped zucchini with crushed Amaretti, 2 tablespoons of extra virgin olive oil, salt and pepper, verse into the rice and mix well.
  3. Fill the zucchini with rice, put into a baking sheet, previously buttered, cover the zucchini with other parmesan cheese. Bake for 25 minutes at 180°C.

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Categories
Main Pasta Vegetarian

Pasta with Tomato, Parmesan, Pecorino or Paccheri alla Scarpariello

How to prepare the real Italian recipe of  Pasta with Tomato sauce, Parmesan and Pecorino Cheese or “Paccheri alla Scarpariello”

Pasta Scarpariello way is a classic recipe of Neapolitan tradition, the basis for this recipe are fresh cherry tomatoes and cheese together to give life to a pasta dish to go mouth-watering just watching it! Paccheri are typical from Gragnano area.

The Origins of pasta “O’Scarpariello”: it takes his name from the Spanish shoemakers neighborhoods of Naples. It was prepared around noon, quickly with the ingredients that they had already in the house and with products that were given away to the shoemaker as payment for their services, such as cheese.

Ingredients for 4 people

  • 320 grams of Paccheri Pasta or Maccheroni Pasta or Spaghetti
  • 600 grams of fresh Tomatoes
  • 1 clove of Garlic
  • 4 tablespoons of Extra Virgin Olive Oil
  • 200 grams of grated Parmesan Cheese
  • 30 grams of grated Pecorino Cheese
  • Chilly as preferred
  • 6 leaves of Basil
  • Salt as preferred

Preparation

  1. Peel the garlic and chop it finely, do the same with the basil. Peel the tomatoes, remove the seeds and slice thinly with a knife.
  2. Pour the oil in a large high pan, let the garlic and chilly fry, will be ready when browned. Do not burn them! Add the tomatoes and cook on high heat for 10 to 15 minutes.
  3. Cook the pasta in plenty of boiling salted water, then drain and pour into pan, turn the heat to low heat, stirring constantly, add the Parmesan cheese and Pecorino cheese. Before serving, add the fresh basil.

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lo-scarpariello

Categories
Cake Main

Walnut Cake or Torta alle noci

How to prepare the real Italian recipe of Walnut Cake or “Torta con le Noci”

A lovely recipe from Abruzzo region, it’s very soft and tasty. More homely than sophisticated. Lovely to enjoy with children, maybe cooking together. If you love walnut, this is the most amazing cake recipe ever! Simply indulge. Yummy!

 

Ingredients

  • 120 grams of Butter
  • 150 grams of Sugar
  • 4 Eggs
  • 140 grams of Flour
  • 2 ½ teaspoons of Baking Powder
  • 150 of chopped Walnuts
  • 150 grams of powder sugar
  • 1 Lemon zest grated
  • Cinnamon as you prefer

Preparation

1° step

Soften with your hands 120 grams of butter and 150 grams of sugar and knead for 5 minutes. Apart beat 2 eggs and 2 yolks very well for 5 minutes, add the flour and 2 ½ teaspoons of baking powder. Combine thoroughly and pour into a baking dish. Bake it at 170° for 30 minutes.

2°step

Whip the two egg whites for 2 minutes, add 150 grams of powder sugar and continue to whip, when it’s ready add 150 grams of chopped walnuts, 1 lemon zest grated and cinnamon. Pour the mixture over the cake, previously cooked and bake at 170° for 10 minutes.

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torta_noci

Categories
Main Pasta Vegetarian

Potatoes Gnocchi with Tomatoes and Basil or Gnocchi di Patate alla Sorrentina

How to prepare the real Italian recipe of Potatoes Gnocchi with Tomato sand Basil Sauce or “Gnocchi di Patate al Pomodoro e Basilico”

A traditional dish of the Italian cuisine that you can find in all regions, with so many variations, their unique taste always brings us back in time. In the city of Rome the Potatoes Gnocchi are a traditional dish on Thursday , following the dictum Thursday Gnocchi or “Giovedì Gnocchi”. For some reason known is the saying “Laugh, laugh, mum made Potatoes Gnocchi”. A recipe for potato dumpling, cloaked in a top-notch sauce. Enjoy this mouthwatering Italian recipe for gnocchi with tomato sauce. And if you are preparing a nice lunch with friends consider baking them with mozzarella and Parmisan on top to make the best “Gnocchi alla Sorrentina”.

Ingredients for 4 people

Potatoes Gnocchi

  • 1 kg of yellow Potatoes
  • 300 grams of Flour
  • 50 grams of Flour
  • 1 Egg
  • 50 grams of grated Parmesan cheese
  • Salt and Nutmeg as preferred

Tomato sauce

  • 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
  • Parmisan cheese as preferred

Preparation

Gnocchi Preparation

  1. In a saucepan pour the water and potatoes, bring to a boil and cook for 30 minutes from the boil. Drain, peel and place them in a potato masher. Take a wooden pastry board, pour 50 grams of flour and verse the potatoes, let them cool.
  2. Add to the potatoes 150 grams of flour, parmesan cheese, nutmeg and a bit of salt, to form a fountain shape empty in the center and include an egg in the center. Process quickly, mix adding the remaining flour from the sides until getting a soft dough.
  3. Divide the dough into more pieces, bringing down every piece on a wooden pastry board to obtain cylinders of the diameter of a finger, cut each roll into pieces of about 2 cm long to get the gnocchi. Place them on a tray previously floured.

Tomatoes Sauce 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. 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 gnocchi, cook them for few minutes, they are ready when they are all up on the surface, remove them with a slotted spoon and transfer them into the pan with the tomato sauce, add the basil leaves. Add Parmisan cheese on top and serve.

TIP: you can also keep the gnocchi refrigerated and bake them later on with Parmisan cheese on top and mozzarella. This version is called Gnocchi alla Sorrentina. Spoon them into individual baking dishes, top with fresh mozzarella and more parmesan, and pop into the oven for 5 minutes, just long enough to melt the mozzarella. You can’t go wrong with Gnocchi alla Sorrentina. The result is pretty amazing.

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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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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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Categories
Main Pasta

Pasta with Ham, Zucchini, Saffron or Farfalle Zucchine, Speck e Zafferano

How to prepare the real Italian recipe of “Farfalle” Pasta with Speck, Zucchini and Saffron or “Pasta con Zucchine, Speck e Zafferano”

 

A delicious pasta dish with Zucchini, Speck, Saffron. Speck is a smocked ham typically from the North of Italy, which is simply delicious. A very special cured ham. This is an everyday pasta easy to make and a great healthy choice for a lunch at home. A good idea if don’t have much time to cook and wish to have a healthy meal. This pasta brings back lots of wonderful childhood memories. A very nice option for a quick lunch with family and friends!

Ingredients for 4 people

  • 400 grams Farfalle Pasta
  • 120 grams of Speck  Ham, if you can’t find the smocked Speck Ham, cured Parma Ham can be a substitute
  • 5 Zucchini
  • ½ Blonde Onion
  • 16 grams of Saffron
  • grated Parmesan Cheese
  • Parsley
  • 4 tablespoons of Extra Virgin Olive Oil
  • Salt as preferred

Preparation

1. Cut the zucchini into thin slices, chop the parsley, chop the onion and Speck ham into thin strips. In a pan, brown the onion in the oil (do not burn them!) then add the Speck ham and parsley and cook for some minutes, add the zucchini and a pinch of salt.

2. Cook the Pasta in boiling water with salt, as from instructions on package, when Farfalle are cooked “al dente” add the Pasta into the pan with the sauce with a little of the cooking water and stir adding a little of the saffron powder. Before serving, add a handful of grated Parmesan. Enjoy hot.

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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

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 Main Pasta Vegetarian

Easy Auntie Anna’s Fusilli Pasta with Pesto of Zucchini

How to prepare the real Auntie Anna’s Italian recipe of “Fusilli Pasta with Pesto of Zucchini”

A good alternative to the classic pesto sauce, this recipe from Tiziana’s auntie Anna, is a simple recipe an easy option for an healthy Sunday lunch with family and friends. This Pesto is made with Zucchini or Courgettes, Basil, Parmesan or Pecorino, Pine Nuts and of course Extra Virgin Olive Oil. A deliciously simple Pesto of Zucchini pasta that is full of fresh flavors, also perfect for a weekday evening meal. Any pasta will taste great with this recipe, so just pick your favorite and enjoy.

Ingredients for 4 people

  • 320 grams of Fusilli Pasta
  • 300 grams of Zucchini
  • 1/2 cloves of garlic
  • 50 grams of Pine nuts
  • 60 grams of Parmesan Cheese or Pecorino Cheese
  • 100 grams of Basil
  • 125 grams of Extra Virgin Olive Oil
  • Salt and Pepper as you prefer

Preparation

1. In a pan heat 50 grams of Extra Virgin Olive Oil with garlic until becomes blonde – not burned -then add the zucchini (or courgettes), previously cut round and thin, cover and cook over a medium heat for 15 minutes until are stiffened (if necessary add half glass of water).

2. In the other pan toast the pine nuts, when ready add to the zucchini with parmesan, a pinch of salt and the fresh basil mix well. Fresh basil is an important ingredient not to forget! Put the zucchini mix in a blender with 65 grams of Extra Virgin Olive Oil, mix all together until the sauce is creamy.

3. Cook the Fusilli or Spaghetti Pasta, bring a large pot of lightly salted water to a boil. Add the pasta to the boiling water and cook for 8 to 10 minute as from instructions and always until al dente. Do not overcook pasta! Drain and mix with the zucchini sauce, serve.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

Pasta with zucchini pesto.

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.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

 

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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.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

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Categories
Christmas Dinner Gluten free Main Rice Vegetarian

Romantic Champagne Risotto or Risotto allo Champagne

 

How to prepare the real Italian recipe of Champagne Risotto or “Risotto allo Champagne”

The Champagne risotto is a classic Italian dish for an exclusive dinner or occasion. The simplicity of the ingredients is enhanced by the taste of Champagne for a great result, very romantic dinner.

Risotto allo champagne is a classic first course, easy and quick to prepare, very elegant and tasty, perfect for an important occasion such as New Year’s Eve or a special romantic encounter.  The simplicity of the ingredients is enhanced by the champagne aromas that give a touch of romanticism and an aphrodisiac effect to this dish. Champagne sparkling wine can only be called so if produced in the region of France bearing the same name. We suggest complementing this risotto with a sparkling sophisticated flute of champagne.

Ingredients for 4 people

  • 400 grams of Rice
  • 30-60 grams of Butter
  • 1 Blonde Onion chopped
  • 1/2 bottle of Champagne
  • 1/2 glass of Cream
  • 500 ml of Vegetable Broth
  • 50 grams of Parmesan Cheese
  • Salt and Pepper as you prefer

Preparation

1. In a casserole heat the butter with the chopped blond onion until has softened, after few minutes pour the rice, fry, stirring, over a medium heat for 2-3 minutes and then add the champagne when it’s evaporated (about 3 minutes) lower the heat and add the vegetable broth warmed up, 1 ladle of the simmering broth and stir until almost completely absorbed, about 2 minutes. Actually for this recipe, you can also use any good dry sparkling wine, Italian, French or otherwise. But we suggest using original Champagne.

2. Continue cooking the rice, adding the broth 1 ladle at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite, about 20 minutes total. Plan your timing well – it is very easy to overcook risotto!

3. The end of the cooking is critical for the final texture of the dish, so when the rice is nearly tender to the bite, but with just a hint of resistance – al dente, and the liquid you have added up to this point has been mostly absorbed, remove from the heat add the grated Parmesan cheese and butter to taste, about 30 g (2 tablespoons) add also the liquid cream if you wish, but you can also make the recipe without liquid cream for a light version. Let it stand for 1 or 2 minutes. Arrange the risotto on a serving dish, serve immediately.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

 

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