An Italian Cooking Abroad

Struggling to preserve the Italian culinary tradition oversea

Category: Antipasti (page 1 of 2)


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.


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 (4 servings)

400 g pumpkin / 12 slices of speck / extravirgin olive oil

Dice the pumpkin in cubes, wrap each of them in a speck slice. Drizzle with olive oil and cook them in oven at 180 degree for 20 minutes (till the speck looks crunchy and brown).


INGREDIENTS (4 servings)

180g frozen green peas / 1 shallot / 1 teaspoon of turmeric / 1 teaspoon of cumin / 1 teaspoon of red pepper / 1 egg / 30 g of bread crumbs and some for the coating / coriander / sunflower seeds oil / extravirgin olive oil / salt / 100 g greek yogurt / 1 teaspoon horseradish cream / 1 teaspoon of mustard / lemon zest

Boil the green peas in salted water, drain them. Mince the shallot and brown it in a pan with oil, turmeric, cumin and red pepper; add the green peas and let them savor for few minutes. season with salt and let cool. Blend the green peas with the egg, bread crumbs and coriander. Add more bread crumbs if it is still too sticky. Form the falafel (big as a meatball) and coat them with breadcrumbs; fry in boiling oil. For the sauce, mix together the yogurt, horseradish, mustard and lemon zest. season with salt.


INGREDIENTS (8 servings)

1 roll of brisee dough / 550 g of sausage / 6 slices of emmental / 1 spoon of pesto / extravirgin olive oil

Unroll the dough and spread the sausage over it, then cover with the slices of cheese. Cut 8 slices and roll each slice on itself starting from the base. Form in this way 8 croissant and transfer them on and oven tray.

Dilute the pesto with a spoon of olive oil and brush it over the croissants. Cook in the oven at 180 degree for 15 minutes.



INGREDIENTS (1 serving)

5 oz of lean beef / half an onion / half an avocado / lemon juice / extravirgin olive oil / salt and pepper

Mince the beef with a knife and put it into a bowl. Dice the onion too and add it to the meat. Dice the avocado and add it to the bowl too. Season with salt, oil, lemon and a pinch of salt. Form the tartare using a round pastry cutter.


INGREDIENTS (1 serving)

3.5 oz of beef filet / 1 celery / extravirgin olive oil / 1 spoonful of pine nuts / salt

Cut the filet in cubes, then mince them with the knife. Do the same with the celery, mix the two together and season with oil and salt. Toast the pine nuts in a pan and add them to the ingredients. Put everything in a dough cutter and serve with a light salad.


INGREDIENTS (4 servings)

1 lb of chickpeas / 1 avocado / 1 lemon / paprika / 1 red beet / 1 zucchini / 1 carrots / frying oil / salt

Rinse the chickpeas under running water. Brown a handful of them in a pan with salt and oil. Peel the avocado and put it in the blender with the remaining chickpeas, the juice of the lemon, paprika and salt. Blend to a cream. Move the hummus in a bowl and garnish with the fried chickpeas. For the chips, slice the veggies very thinly with the potato peeler and put them in a bowl with cold water to remove the starch. Drain and dry them, then fry them in oil. Let them dry on a roll of kitchen paper, salt them and serve with hummus.



0.2 lb of shrimps / 2 slices of bread / 2 spoonfuls of corn starch / 2 spoonfuls of soy sauce / 1 egg white / 1 onion / sesame seeds / frying oil

Blend the prawns with the sliced onions, the soy sauce and the corn starch. Beat the egg white and add it to the shrimp. Spread this thick cream on the bread and cut the slices in 4.  Sprinkle each triangle with sesame seeds, then fry the toasts in boiling oil.


INGREDIENTS (4 servings)

1.3 lb of fresh tuna / 2 spoonfuls of mustard / 10 grape tomatoes / 2-3 spoonfuls of cane sugar / 1 ginger radish / extravirgin olive oil / salt

Chop the tuna with a knife to very tiny squares. In a bowl, mix the tuna with the mustard, blend the 2 ingredients together working with your hands to give the fish the shape of an hamburger. Sear the tuna in a hot pan with a drop of oil and salt, leaving it raw on the inside. Cut the tomatoes in half and brown them in a pan with the sugar, the grated ginger and a pinch of salt. Cook for few minutes to let the tomatoes caramelize. Serve the tuna with the confit tomatoes.

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