An Italian Cooking Abroad

Struggling to preserve the Italian culinary tradition oversea

Category: From the oven (page 1 of 2)



cherry tomatoes 1 1/2 cups / olive oil / salt and pepper / 500 g new potatoes (the small ones) / 1 large onion / 3 tbsp sugar / 2 tsp butter / oregano / goat cheese / 1 puff pastry sheet

Preheat the oven at 200 C, halve the tomatoes and place them skin-down on a baking sheet. Drizzle olive oil and sprinkle with salt and pepper. Place in the oven to dry for 45 minutes. Meanwhile cook the potatoes in boiling salted water for 25 minutes. Drain and let cool. trim off a bit of the top and bottom of each potato, then cut into 3 cm thick discs. Sauté the sliced onion with the olive oil for 10 minutes. Once you have prepared all the vegetables, brush a cake pan and line the bottom with a circle of parchment paper. In a small pan cook the sugar and butter on a high heat, stirring constantly with a wooden spoon to get a semi-dark caramel. Pour the caramel in the cake pan and tilt it to spread evenly over the bottom. Scatter the oregano on the caramel. Lay the potato discs close together, cut-side down, on the bottom of the pan. Gently press onions and dry tomatoes into the gaps and sprinkle generously with salt and pepper. Spread the slices of goat cheese evenly over the potatoes. Cut a puff pastry disc that is larger in diameter than the pan. Lay the pastry lid over the tart filling and gently touch the edges down around the potatoes inside the pan. Preheat the oven at 250 C, bake the tart for 25 minus, reduce the temperature to 200 C and continue baking for 15 minutes. Remove from the oven, let settle for 2 minutes. Hold an inverted plate firmly on top of the pan and carefully but briskly turn them over together, then lift off the pan.



250 g maccheroni / 50 g butter / 50 g flour / 300 mL milk / 100 mL fresh cream / 200 g pecorino / 200 g gruyere / nutmeg / paprika / salt / pepper

In a small pan melt the butter over medium heat, add the flour and cook, stirring frequently, for 2 minutes. The pour in the pan the warm milk, slowly, keep stirring and let it simmer for 3 minutes so as to have a béchamel sauce. Remove from the heat then add the cream, nutmeg, salt and pepper, 3/4 of the gruyere and the grated pecorino. In the meantime, cook the maccheroni and drain them “al dente”. Mix the pasta with the cheese sauce in a bowl, then pour everything in a baking dish, cover with grated gruyere and pecorino, a pinch of paprika, and cook in the oven at 180 degree for 20 minutes.



8 lasagna slices / 450 g frozen spinaches / 250 g ricotta cheese / 100 g grated parmesan cheese / 1 glass of milk / 1 mozzarella / salt

Boil the spinaches, drain them and blend them in the mixer. Add the ricotta, grated parmesan, milk and a pinch of salt, then mix everything together. To build the lasagna, cover the bottom of an oven tin with a spoonful of the spinach pesto, the add the lasagna slices. Pour some more spinach mix and spread it well, add some diced mozzarella. Continue adding more lasagna slices, the spinach mix and mozzarella until you have done 4 layers. Finish with some pesto and parmesan cheese. Cook in the oven at 150 C for 20 minutes then change to grill for 5 more minutes.


INGREDIENTS (6-8 servings)

600 g fresh lasagna / 500 g ricotta cheese / 100 g grated parmesan / 400 g béchamel sauce / 20 basil leaves / fresh thyme / 1 egg / half a glass of milk / extravirgin olive oil / nutmeg / salt and pepper

Blend together the thyme with the basil leaves and 2 spoonfuls of olive oil. Pour the mixture in a bowl, add the ricotta, grated parmesan cheese, the egg yolk, a pinch of salt and grated nutmeg. Spread one lasagna dough with the ricotta mixture, roll it and cut it in small cylinders 1-2 cm long. Continue the same way with the remaining ricotta mix and lasagnas. Pour half the béchamel sauce in a baking tin, position the standing pasta cylinders on top of it, one next to each other, cover everything with the remaining béchamel sauce diluted with the milk. Cover with grated parmesan and cook in the oven at 180 C covered with tin foil for 25 minutes. The uncover the baking tin and let the pasta rolls grate for 10 more minutes.



2 rolls of puff pastry / 350 g feta cheese / 1 kg fresh spinach / 3 onions / 3 eggs / extravirgin olive oil / salt

Dice the onions and let them brown in a pan with olive oil. In a large pot add the spinach and a glass of water, cover with a lid and let them steam for few minutes. Then drain them and press them so as to lose the water. Add them to the onions in a bowl, together with the eggs and a pinch of salt. Dice the feta cheese and add the cubes to the bowl. Mix everything together. Roll the first puff pastry on a baking tin, with a fork make tiny holes in it, then pour the filling of feta and spinach.Level the filling and cover with the second puff pastry, pinching together the edges. Bake in the oven at 180 C for 50 minutes.


INGREDIENTS (4 servings)

6 lasagna pasta/ 400 g fresh salmon filet / 300 g robiola or philadelphia cheese / 100 g smoked salmon / 1 shallot / butter / 100 mL milk / grated parmesan cheese / extravirgin olive oil / salt and pepper

Brown the sliced shallots in the butter, add the salmon filet, season with salt and cook until it’s well done and crumbled in small pieces. Blend the sliced smoked salmon with the cream cheese and add some milk to make it into a smooth cream. Nos build the lasagna by spreading some salmon cream on the bottom of a square oven pot. On top of it add 2 lasagna pastry, cover with some more cream, half the salmon pieces and a handful of grated parmesan. Add two more pastry, the salmon cream, the rest of the fresh salmon and more parmesan. Finish with the last two lasagna pastries, a lot of salmon cream, parmesan cheese, bread crumbs, drops of oil and butter flakes and pepper. Add some more milk at the four corners of the pot then cook in the oven covered with tin foil at 180 degree for 15 minutes , and 10 more minutes uncovered.


INGREDIENTS (4 servings)

250 g green beans / 250 g flour / 100 g Roquefort cheese / 100 mL milk / 50 g walnuts / 8 g of yeast / 3 eggs / 3 spoonfuls of extravirgin olive oil / salt

Clean the green beans and dice them, boil them in water for 5 minutes, then drain them. Mix flour and yeast in a bowl, add the whisked eggs, a pinch of salt, milk and oil, and work the dough with a whisk. Add the green beans, the crumbled walnuts and the crumbled Roquefort and mix well. Butter a plum cake tin and pur the mixture inside, cook at 200 C for 35 mites. Once ready let it cool for 5 minutes in the oven, then take it out and serve.



puff pastry / 400 g carrots / 200 g soft cheese (crescenza or burrata) / 50 g parmesan cheese / thyme / extravirgin olive oil / slat and pepper

Unroll the puff pastry in a baking tin. In a bowl mix together the soft cheese, the grated parmesan, pepper and thyme. Spread this cream on the bottom of the puff pastry with a spoon. Slice the carrots with the veggie peeler and cover with them the top of the cake. Add a sprinkle of oil and salt. Cook in the oven at 180 degree for 25 minutes.


INGREDIENTS (4 servings)

200 g flour / 100 g almond flour / 125 g butter (cold) / 150 g parmesan cheese / 100 g cooked ham / sliced emmental / 1 egg / 1 lemon / black pepper / hazelnuts

In a bowl mix together the flour and the grated parmesan cheese. Add the cold butter cut in small pieces and work with your hands till you get a sandy dough. Add the egg, the grated lemon zest, some pepper and continue to work until it has the consistency of a shortcrust but more sandy. Cover a baking tin with cooking paper, and pour tre quarters of the dough in the tin, pressing gently with your hands. Cover with one layer of sliced mental cheese, one layer of ham, the finish with the remaining dough but do not press too much. Sprinkle to top with crumbles of the hazelnuts, add a sprinkle of parmesan cheese, and cook in the oven for 30 minutes at 180C.


INGREDIENTS (6 servings)

4 zucchini / 1 leek / 1 puff pastry / 250 g ricotta / 4 eggs / 70 g parmesan cheese / 1 spoonful of turmeric / extravirgin olive oil / salt

Slice the zucchini and leek, brown them in a pan with oil. Roll the puff pastry dough in a baking tin. Mix the vegetables with ricotta, eggs, parmesan, turmeric and salt. Pour the mixture in the tin with the puff pastry dough. Cook in the oven at 180 degree for 40 minutes.

Older posts