Level: Easy

Categories
Appetizers Eggs Sides Vegetables Vegetarian

Fried Eggs with Zucchini or Frittata di Zucchine

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

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

Ingredients (4 people)

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

Preparation

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

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

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Frittata zucchine

Categories
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
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
Dinner Fried Veal

Breaded Veal Cutlet or Cotoletta alla Milanese

How to prepare the real Italian recipe of Breaded Veal Cutlet or “Cotoletta alla Milanese”

Delicious main course from northern region Lombardy, popular in Milan. Breaded Veal Cutlets are a fast dinner solution and a great way to make the most of your leftover bread. To make your own bread crumbs for these veal cutlets, simply pulse day old bread in a food processor to a coarse grind. The real “Cotoletta alla Milanese” is made with veal cutlet with the bone and with a thickness of about 3 cm. To serve you can cover the bone with aluminum kitchen paper, this way is well presented. It is also popular without bone literally as “elephant ear”, a thinner larger version. Hard to say which is the best, you will judge! Compulsively delicious.

Ingredients for 4 people

  • 2 Eggs
  • 1 Lemon wedged
  • 4 Veal Cutlet, pounded thin (or you can ask your butcher to cut them thin)
  • 100 grams of Butter or you can also use Extra Virgin Olive Oil
  • Breadcrumbs as needed (you can make them or buy already made)
  • Salt, Pepper as you prefer

Preparation of Veal Cutlet

1. In a food processor, cut the bread into fine crumbs (bread should be dried not fresh). Transfer the breadcrumbs to a bowl or large plate. Beat the veal lightly with a meat mallet. In a bowl beat the eggs and break.

2. Season the veal with salt and pepper. Place the veal into the beaten eggs, coating completely. Soak the meat and let then drain the slices to slide away the excess of egg. Working with 1 piece of veal at a time, cover the cutlets with the breadcrumbs pressing them well to the bread by hand, so that the bread will be fully attached to the surface, all covered, and will not risk to come off during cooking. Place the veal into the bread crumb mixture and press crumbs into the veal. Set aside on large plate and continue with the remaining veal slices.

3. Melt the butter in a pan and fry the meat. Heat 2-3 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded cutlets and cook until brown, not burned. Once cooked, place the breaded cutlets on the kitchen paper towels to lose the excess cooking fat or oil, then transfer them to a serving dish and season with salt. Serve accompanied with a few slices of fresh lemon.

TIP: You can replace the butter with Extra Virgin Olive Oil for a healthier option, you can use a little saucepan full of oil, and fry the meat one by one.

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Cotoletta Milanese

Categories
Basic Preparations or How To Pasta

How to Cook the Real Italian Pasta to the Tooth or “al Dente”

How to cook the Real Italian Pasta, Cooking Pasta the Italian way “al Dente”

How to cook Italian Pasta “al Dente” step by step? This is vital for any pasta recipe. Italians assume everyone knows HOW TO COOK PASTA by heart. But this is not true for everyone. Especially if you have never seen someone cooking pasta the Italian way while growing up, it can be not that intuitive. You might forget to add salt for example to the boiling water, which is wrong, or even choose to add some oil to the boiling water, not needed at all. With our step by step suggestions, you can’t go wrong!  Cook Italian pasta wonderfully with this all Italian technique.

1° step – Boiling Water in a Pot

Add a large and long pot of water on the bigger fire, for around 3/4 full of water, on high flame, add big salt (about what there is in a fist/around 1-2 spoons, depends on the pot size), water should taste a little bit salty if tasted with a spoon – a bit less salty then sea water.

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2° step – Cover the Pasta Pot

Cover with a lid to reach boiling temperature faster. If you want to be even faster add cool water in an electric boiler and then add it to the Pot and follow the same instructions, water already warm will be boiling right away.

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3° step – The Water Boils!

Bring Pasta to a rapid boil with high temperature on a large fire, it should take around five mins.

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4° step – Now you can add your Pasta of choice (NOT BEFORE)

Add the Pasta and with a wooden spoon, stir well so it does not stick to the bottom. Continue cooking without replacing the lid. Stir it occasionally also while it cooks.

farfalle_cooking time

5°step – Cook Pasta until “al Dente” and test your pasta before draining it

Check on the package the expected cooking time always “al Dente” or “to the Tooth” but a couple of minutes before draining the pasta taste it to see if it is cooked, and salty enough, if Pasta is tasteless add a little of salt, if you feel it still strongly crunchy is not cooked yet, if it has still some consistency, a little bite to it is ready: perfect. If pasta is overcooked instead it will be soft or very soft, not nice at all. In this case we suggest you start again from step 1 with other new Pasta!

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6°step – Ready to Drain

Move fast. Drain Pasta as soon as possible. Drain in a colander set in the sink. Or a slotted skimmer would be ideal to drain gently ravioli or tortellini a few at a time. You might want to keep 1 cup of boiled water on the side, to be used if necessary to the sauce last minute.

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7°step – Add Pasta to the Sauce

Add Pasta to your sauce mix it and in case finish cooking for a min to absorb all the sauce or as directed from your Pasta recipe – be careful not to overcook pasta. Enjoy.

 

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Categories
Appetizers Healthy Lunch Sides Vegetarian

Vegetarian Baked Zucchini Gratin or Zucchine Gratinate

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

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

Ingredients for 6 people

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

Preparation

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

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

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

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Categories
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.

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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.

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Categories
Cake Dessert Dinner Gluten free Vegetarian

Delicious Chocolate Capri Cake or Torta Caprese

 How to prepare the real recipe of the Italian Chocolate Capri Cake or “Torta Caprese”

A traditional cake from one of the most beautiful Islands in Italy: CAPRI!

This tasty almond and chocolate cake is from this wonderful island. The origin: the cook would indeed forget to put the flour in a chocolate cake with almonds. A fatal mistake, which has created one of the most popular desserts and appreciated by so many palates. Traditionally made on the island of Capri, this cake has a delicious aroma. Without using flour for the pan (and using parchment paper instead) this is a delicious gluten free recipe.

 

 

Ingredients for a pan of 26-28 cm

  • 350 grams Allmond, peeled and toasted
  • 250 grams of Dark Chocolate 70%
  • 200 grams of Unsalted Butter
  • 200 grams of powder Sugar
  • 6 medium Eggs (50 grams each)
  • a pinch of Salt
  • Butter and flour for the pan or use parchment paper for a gluten free recipe
  • Cocoa Powder for a pan
  • Powder sugar for a top cake

Preparation

1. Preheat the oven to 180°C, grease and flour a pan of 26-28 cm.

2. In a mixer finely chop the almonds with a teaspoon of sugar. Melt slowly the dark chocolate and unsalted butter together “a bagnomaria”, in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat. Important: do not burn the chocolate!

3. Beat the egg yolks, 200 grams of powder sugar and a pinch of salt together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Add the chocolate with butter and almonds.

4. Beat the egg whites until stiff, add to the mixture slowly and gently, folding from bottom up, making sure you don’t loose the volume. Into the pan previously completely covered with butter and flour – use a gluten free flour or a parchment paper for a fully gluten free recipe – add the cocoa powder at the bottom and then add the full mixture.

5. Bake in a preheated oven for 20-30 minutes, after that let it rest outside the oven for 15 minutes and remove from the pan. Invert the cake on a serving dish. When cool, dust with powdered sugar. Simply delicious. Enjoy.

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Torta-Caprese-fetta-950x634

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
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.

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Categories
Christmas Dessert Eggs Vegetarian

Traditional Custard or Crema Pasticcera della Nonna

custard cream crema

How to prepare the real Italian recipe of  Custard home-made or “Crema Pasticcera”

This is an easy and healthy option for a dessert at home with the family. It can be considered the basis for many Italian desserts, it never fails, good to fill a light sponge cake, a donut or simply eaten with a spoon: delicious. Ideal for children and adults and great for a healthy snack and genuine when prepared according to the tradition of my beloved great-grandmother.

Ingredients for 4 people

  • 4 Egg Yolks
  • 4 tablespoons of Sugar
  • 2 tablespoons of Flour
  • 1 Lemon peel (ideally organic – peel just the yellow part to avoid a bitter taste)
  • 1/2 LT of Milk

Preparation

1. In a bowl whisk 4 egg yolks with 4 tablespoons of sugar, it’s ready when it will be frothy and the eggs will look a bit pale with the sugar melted in, add the 2 tablespoons of flour and whisk for 1 minute.

2. Now pour the compose in a high pan (you can also just use a pan from the beginning) and spill half liter of milk cold, add the milk slowly and keep mixing it, cut the zest of 1 lemon and put into the custard, cooking over low heat for 15 minutes, keep mixing, turning gently with a spatula or a wood spoon, those do not stick to the mixture, forming an 8, so that the cream will stay liquid and not depositing on the bottom.

3. The cream is ready when it becomes from liquid to creamy and in general when the mixtue start boiling. Do not keep boiling just turn off the heat and enjoy warm or cold.

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cream jar

 

Categories
Dinner Healthy Main Veal

Veal Escaloppes with Marsala or Scaloppine al Marsala

How to prepare the real Italian recipe of” Veal Escallops with Marsala or Scaloppine al Marsala”

The Veal Escallops Marsala are a quick and easy dish to prepare, suitable for all occasions. The Escallops Marsala are a variation to those in white wine, soft flavor enhanced by the creaminess of Marsala sauce, with a sweet taste and with some harmonious note of Tabasco, really to amaze your guests.

 

Ingredients for 4 people

  • 600 grams of Breat Veal sliced
  • 100 grams of Butter
  • 1/2 glass of Marsala
  • Parsley chopped
  • Flour as you need
  • Salt and Pepper as you prefer

Preparation

1. 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. Pass the meat in 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 overlapping, cook them over high heat turning. Proceed with all the slices of meat addition of readily butter.

3. Once ready put the meat on a plate. In the same pan, pour the Marsala cook for 2 minutes, then add the meat and cook for about 3-4 minutes over medium heat, turning. Served.

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scaloppine-al-marsala_02

Categories
Dinner Healthy Lunch Main Veal

Veal Rolls with Parma Ham or Involtini di Vitello al Prosciutto

involtini with parma ham

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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Agrodolce

Categories
Dinner Main Soups Vegetarian

Delicious Pasta and Beans Soup, Pasta e Fagioli

How to prepare the real Italian recipe of a delicious Pasta and Beans or “Pasta e Fagioli”.

This soup is a classic example of Italian wonderful home cooking. Simple yet delicious cannellini or borlotti beans and short pasta mixed with chopped onion and fresh tomatoes. Beans are a great pantry staple with lots of protein and fibers. A great vegetarian, healthy dish that is delicious and comforting on a cold winter night. Loaded with fibers, low in fat and calories.

Ingredients (1 bowl of soup)

  • 2-3 spoons of Extra Virgin Olive Oil
  • finely chopped Onion
  • a handful of finely chopped Carrot and/or Celery, Bay Leaf
  • a chopped clove of Garlic
  • some Herbs, fresh or dried (sage, thyme, rosemary and oregano are all good)
  • 100 gr. fresh chopped Tomatoes, with juice
  • a tin of Beans 150g/5oz, ideally Borlotti or Cannellini
  • about 4 cups of Water or Stock
  • 50 grams small sized Pasta (maccheroni, mezze maniche, for example)
  • Salt and Pepper
  • ¼ cup freshly grated Parmesan Cheese

Preparation

1. Heat the olive oil in a pot and sauté the onion, carrot and celery with the bay leaf until the vegetables are soft, 10 minutes. Add the chopped garlic and sauté for another minute, then toss in the herbs, tomato. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often, 15 to 20 minutes. Add the beans and season to taste with salt and pepper. Pour in the water or stock and bring the soup to a boil. Let it simmer for 10 mins.

2. In the meanwhile on a separate pan with a good pinch of salt as soon as the water boils cook the pasta half of the time given in the package instructions, drain, then add the pasta to the beans soup. Keep cooking the soup until pasta is cooked still “al dente“, then season with pepper. If you like, you can mash some of the beans; the smashed beans together with the starch from the pasta will thicken the soup pleasantly. Serve with a good drizzle of extra-virgin olive oil and grated parmesan cheese.

TIP: soft beans make all the difference here, organic tinned beans might be better.

VARIATION: add Prosciutto chopped in pieces to the sautéed onion mix.

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pastaefagioli

 

Categories
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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Categories
Appetizers Christmas Dinner Eggs Vegetarian

Crème Brûlée with Parmesan Cheese

Creme Brulee

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

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

Ingredients for 8 small pudding molds

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

Preparation

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

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

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creme-brulee-2

Categories
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

Categories
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

Categories
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
Chicken Dinner Main

Hunter’s Chicken Stew or Pollo alla Cacciatora

 

How to prepare the real Italian recipe of Roasted “Pollo alla Cacciatora” or Hunter’s Chicken Stew

One of the oldest recipes of the Italian cuisine, mainly from Tuscany region, this chicken olives and anchovies recipe is a great evening meal for all the family. A succulent dish with an ancient Italian heritage.

Ingredients

  • 1kg 200 grams of cut Chicken
  • 1 glass of Red Wine
  • 400 grams of fresh Tomato
  • 80 grams of Black Olives
  • 30 grams of Anchovies
  • 4 Bay leaves
  • 1 Carrot
  • 1 clove of Garlic
  • Rosemary, Salt and Pepper as you prefer
  • 4 tablespoons of Extra Virgin Olive Oil

Preparation

1. In a pan add 4 tablespoons of oil, garlic and let the chicken cook for about 10 minutes, add the black olives let it cook for about 4 minutes, then add a glass of red wine and let it evaporate.

2. Add tomatoes, salt, pepper, bay leaves, and rosemary, cooking then over medium heat for 30 minutes until the meat is tender. Enjoy.

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pollo-cacciatora-immagine_5-986x400-1

Categories
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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Categories
Appetizers

Fancy Small Bread Bites or “Tartine” Party Snack

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

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

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

Ingredients and Preparation

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

Smoked Salmon and Philadelphia cheese Sauce

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

Mediterranean Sauce with Pachino Tomato and Basil

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

Mousse with Curry and Grilled Vegetables

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

Pea Cream with Prawns on top

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

Anchovies Sauce, with Yogurt and Zucchini or Peppers

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

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Categories
Dessert Lunch

Classic Tiramisù or Coffee and Mascarpone Cake

How to prepare the real Italian recipe of “Tiramisù”, an easy recipe for any occasion

Tiramisù (from Italian, spelled tiramisù [tiramiˈsu*], meaning “pick me up” or “lift me up”) is a popular coffee-flavored Italian dessert. It is made of ladyfingers (Italian: Savoiardi, [savoˈjardi]) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa. The recipe has been adapted into many different varieties of cakes. There are different legends about this dessert and the origins are quite uncertain because each region in Italy would claim to have “invented” this popular Italian delicacy. Its origins are often disputed among many Italian regions such as Tuscany, Veneto, Friuli Venezia Giulia, Piedmont.

Ingredients for 6 people

Preparation

1. In a bowl beat the egg yolks with the sugar until the mixture becomes foamy and light. Add the mascarpone and two shot glasses of Grand Marnier.

2. In another bowl, preferably high, mount the egg whites until stiff and gently fold egg whites, from top to the bottom, into the mascarpone mixture. Prepare the coffee and keep it in a large bowl.

3. Cover the bottom of a ceramic dish with 3 tablespoons of mascarpone sauce, wet the biscuits into the coffee quickly, put into the glass dish and cover the first biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Before serving, dust generously with cocoa powder.

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Appetizers Christmas Dinner Gluten free Healthy Seafood

Smoked Salmon Salad with Orange and Rocket

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

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

Ingredients for 4 people

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

Preparation

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

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

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Categories
Appetizers Bread Healthy Lunch Vegetables Vegetarian

Toasted Garlic Bread with Tomato and Basil or Bruschetta

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

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

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

Ingredients of Bruschetta or Classic Garlic Bread for 4 people

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

Preparation 

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

Ingredients of Bruschetta with Tomato and Basil for 4 people

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

Preparation

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

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

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

Preparation 

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

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bruschetta ingredients

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Gluten free Healthy Rice Vegetarian

Healthy Pumpkin Rice or Riso alla Zucca

pumpkin risotto

 

How to prepare the real Italian recipe of the Traditional Pumpkin “Risotto”

The pumpkin risotto is a traditional dish in Northern Italy, in particular, is very popular in Lombardia. Mantua has a fine quality of pumpkin. For this traditional recipe there are many variants, particularly as regards the firing of the pumpkin itself, we propose the recipe that seems to be the closest to the traditional.

Ingredients for 6 people

  • 500 grams of Pumpkin
  • 250 grams of Rice
  • 100 g Butter
  • 1 Onion
  • 1 sprig of Sage
  • 5 tablespoons of grated Parmesan Cheese
  • 1 liter of Vegetable Stock
  • Salt and Black Pepper

Preparation

1. Clean the pumpkin from the peel and the seeds inside filaments and then the wash and cut into cubes.

2. In a saucepan, melt the butter with onion, peeled and chopped and the fresh sage washed. Then you can add the rice to the pan and toast it, so that the starch remains sealed in the beans themselves.

3. Then, add the diced pumpkin and have them cook with the rice, mix continuously. Gradually add the hot vegetable stock and do not forget to mix. Let it cook over medium heat for about twenty minutes until the liquid is absorbed almost completely.

4. Towards the end of cooking, you can add the tablespoons of Parmesan cheese and another knob of butter. Serve the rice wave, nice and soft and warm.

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Rice dish with pumpkin, risotto on the plate

 

 

Categories
Dinner Lunch Main Pasta

Traditional Pasta Amatriciana with Pancetta and Tomato

How to prepare the real Italian recipe of “the Perfect  Bucatini Or Mezzemaniche all’ Amatriciana”

The real “amatriciana alla romana”, is a unique and traditional recipe. Originating from the town of Amatrice (in the mountainous Province of Rieti in Lazio area), the Amatriciana is one of the most well-known pasta sauces in Roman and Italian cuisine. While bacon comes from the sides or belly of the pig, “guanciale” or “pancetta” is the cured pork jowl. Onion is not preferred in Amatrice, but is shown in the classical handbooks of Roman cuisine.

Ingredients for 4 people

  • Extra Virgin Olive Oil, 2 tablespoons or more as preferred
  • 300 gr of peeled Tomatoes better if fresh
  • 400 grams of Pasta type Bucatini or Mezzemaniche
  • 150 grams of diced “Pancetta” or “Guanciale” (similar to Bacon)
  • Salt, Black Pepper as you prefer
  • 80 grams of Pecorino cheese or Parmesan cheese

Preparation

1. In a casserole combine the oil and the “pancetta”, gently fry so that the “pancetta” becomes brown and crunchy. Once done drain the “pancetta” and place it in a pot.

2. Add the tomatoes in the boiling oil, add salt and pepper and cook for about 20 minutes. Once cooked add the “pancetta” or pork bacon sliced.

3. Drain the pasta, add it to the pot and stir-fry for about 1-2 minutes mixing as desired and sprinkle with Parmesan or Pecorino cheese to serve. It is important not to overcook the pasta that should be always “al dente”.

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