An Italian Cooking Abroad

Struggling to preserve the Italian culinary tradition oversea

Category: Skewers & rolls

HAM WRAPS

INGREDIENTS (4 servings)

8 slices of cooked had, sliced thicker than usual / 50 g gouda cheese or fontina / 2 eggs / bread crumbs / extravirgin olive oil

Cut the cheese is the shape of sticks, long and thick as your finger, then wrap around each cheese stick a slice of ham so as to form wraps. Coat them with the scrambled egg then in the bread crumbs. Brown them in a pan with some oil, serve them as soon as the cheese starts melting.

HAM ROLLS

INGREDIENTS (4 servings)

8 slices of cooked ham / 50 g of fontina  / 2 eggs / bread crumbs / extravirgin olive oil

Cut the fontina cheese in long stick, thick as your finger, and roll each ham slice around. Dip them in the raw scrambled egg, then in the bread crumbs, and finally fry them in a pan with oil, letting them gold on every side. Once the cheese starts melting they are ready.

SHRIMP SKEWERS WITH BASMATI RICE AND PUMPKIN PUREE

INGREDIENTS (4 servings)

12 shrimps / 9 oz basmati rice / 10 oz pumpkin pulp / half a glass of milk / bread crumbs / parmesan cheese / lemon zest / bag of saffron / 1 tablespoon of curry / basil / extravirgin olive oil / salt

Put the diced pumpkin pulp on an oven tray and season it with oil and salt; cook at 360 F for 20 minutes. Cook the rice in salted water. In the meantime prepare the panure for the skewers mixing parmesan, the bread crumbs and the lemon zest. Skewer 3 shrimps for each skewer, roll them in the panure, put them on an oven tray and cook them in the oven at 400 F for 7-8 minutes. When the rice is ready, drain it, sauté it in the pan with some oil, a glass of hot water with the saffron, and some curry. Blend the pumpkin with oil and some basil and the milk. Serve the skewers with the rice and the pumpkin cream.

SATAY CHICKEN WITH VEGGIES

INGREDIENTS (2 servings)

10 oz of chicken breast / 4 0z of coconut milk / 3 spoonful of soy sauce / 2 spoonfuls of peanut butter / 1 spoonful of cane sugar / grated ginger / 1 spoonful of extravirgin olive oil / 1 carrot / 1 zucchini / 1 broccoli / 3.5 oz of bean sprouts / 4 spoonfuls of soy sauce

In a pot mix the coconut milk, 2 spoonful of soy sauce, the peanut butter, cane sugar and the ginger and bring to a boil till thick. Prepare the chicken skewers by piercing the breast cut in cubes and brush them with the remaining soy sauce and oil mixed together. Grill them on every side and while cooking them, brush them with the coconut and peanut butter sauce. In the meantime sauté in a wok the veggies cut in sticks and the bean sprouts. Simmer with soy sauce and serve with the skewers.

PORK LOIN WITH PINEAPPLE

INGREDIENTS (4 servings)

2 lb of pork loin / 1 glass of white wine / 1 glass of rum / half a glass of pineapple juice / 2-4 bay leaves / 2 garlic cloves / 1 spoonful of honey / 1 spoonful of paprika / 1 pineapple / butter / extravirgin olive oil / salt

Cut the loin in slices 1 finger thick. In a pan fry with some oil a clove of garlic and a bay leaf, then take them off and add the pork slices, cooking them one minute per side. Add the wine and cook on a high flame for 3 minutes, then transfer the slices on a plate and cool them. In the same pan pour the pineapple juice, the paprika and the salt, the honey and the rum. Cook for a few minutes till the liquid has reduced. Rub the second garlic clove over the pork loin slices, then thread them on a stick alternating them with the pineapple slices. Put some oil in an oven pan, add the skewer and a bay leaf, put some butter flakes on the meat and cook in the oven at 392 F for 10 minutes, then pour the pineapple, rum and honey sauce on the meat, and keep cooking at 374 F for 10 more minutes. Then increase the temperature to 428 F,  brush the meat with the sauce, and cook for 10 more minutes.

FLAVOUR BOMBS

INGREDIENTS (2 servings)

0.5 lb of beef carpaccio / 0.3 lb of ham / grated parmesan cheese / parsley / chives / flour / 4 oz of white wine / extravirgin olive oil / salt and pepper

Fill each slice of carpaccio with a slice of ham, a spoonful of parmesan and a pinch of parsley. Form the “bombs” creating small bundles to close with toothpicks and chives. Flour them and brown them in a pan with oil, salt and pepper. After few minutes, simmer with white wine and cook adding the lid till the meat is ready