An Italian Cooking Abroad

Struggling to preserve the Italian culinary tradition oversea

Author: picchio85 (Page 10 of 18)

PINK PEPPER FILET

March 11, 2017 /

INGREDIENTS (2 servings)

2 filets / 1 jar of pink pepper / rosemary / 150 ml of fresh cream / 1 garlic clove / extravirgin olive oil / salt

Bind the circumference of the filets with cooking string. Brown in a pan with a drop of oil the garlic clove and add the filets. On top of each add some rosemary. Cook the meat 2 minutes for side. Season with salt and remove from the pan. In the same pan add the cream, a spoon of pink pepper and a spoon of the preservation liquid of the jar. Cook for few minutes, put back the meat in the pan and cook one additional minute. Then serve.

PASTA WITH YOUGURT

February 27, 2017 /

INGREDIENTS (2 servings)

250 g pasta / 1 plain yogurt / 1 onion / a handful of walnuts / a handful of raisins / parmesan cheese / nutmeg / extravirgin olive oil / butter / salt

Cook the pasta. Dice the onion and brown it in a pan with oil and butter. Add the crushed nuts, the raisins and let everything brown. Turn off the heat, add the parsley, yogurt, nutmeg and salt. Once the pasta is ready, sauté it the pan and add the parmesan cheese.

“STRACCETTI” WITH MUSTARD AND LEMON

February 26, 2017 /

INGREDIENTS (4 servings)

4 slices of veal / 4 spoonfuls of mustard / 1 lemon / tabasco / 200g green beans / flour / half a glass of white wine / extravirgin olive oil / salt

Cut the veal in stripes and put them in a bowl. Mix some oil with the mustard, the lemon juice and the tabasco, and  let the meat marinate in the sauce. Cook the green beans and drain them. Heat a pan with oil, drain the veal and coat it with flour. Let it sauté on high heat, seasoning with salt. Add the remaining marinade, simmer with the white wine and when it is evaporated, add in the pan the green beans. Sauté and serve.

SPAGHETTI WITH VEGGIES

February 25, 2017 /

INGREDIENTS (4 servings)

350 g spaghetti / 4 cloves of garlic / pepper / 1 yellow bell pepper / 1 small eggplant / 1 zucchini / 1 spoonful of capers / 250 g cherry tomatoes / basil / extravirgin olive oil / salt

In a pan simmer the garlic and pepper in abundant olive oil, then add the veggies diced in small cubes (not the tomatoes) and brown them. Continue cooking on a medium/high heat, add the capers and season with salt. After 5-7 minutes add the cherry tomatoes cut in half. Cook the spaghetti, drain them and sauté them in the veggies pan, adding half a glass of the cooking water. Complete with basil and serve.

SALMON NUGGETS

February 17, 2017 /

INGREDIENTS (4 servings)

2 salmon filets / 2 eggs / juice of half a lemon / sesame seeds / bread crumbs / flour / frying oil / salt

Cut the salmon filet in rectangles and sprinkle them with lemon juice. Mix the bread crumbs with the sesame seeds ands crumble the eggs. Coat the salmon with the flour, then put them in the eggs, then coat them again in the mixture of bread crumbs and sesame seeds. Fry them in abundant oil, 4 minutes for side, drain them, season with salt and serve.

PASTA WITH ZUCCHINI SAUCE

February 9, 2017 /

INGREDIENTS (2 servings)

200g short pasta / 3 zucchini / 1 garlic clove / red pepper / extravirgin olive oil / meat extract or broth / grated parmesan cheese

Brown the garlic and red pepper with some oil. Add the zucchini (cut a la julienne) and let them cook for some minutes. Cook the pasta. While the zucchini sauce is cooking remove the garlic, add a spoonful of meat extract or meat broth, and add a glass of cooking water. Drain the pasta and sauté in the pan with the sauce. Complete with parmesan cheese.

STRAWBERRIES RISOTTO

STRAWBERRY RISOTTO

February 8, 2017 /

INGREDIENTS (4 servings)

300g arborio rice / 14 strawberries / 1 glass of red wine / 1 shallot / 1L vegetable broth / grated parmesan cheese / butter / chives / extravirgin olive oil / salt / pepper

Dice 12 of the strawberries and infuse them in the red wine. Cut the shallot and brown it in a pan with some oil. Add the rice and let it toast. Drain the strawberries and use that same wine to simmer the rice. Once the wine has evaporated, start adding the broth little by little, season with salt and pepper. After 5 minutes add the diced strawberries and some more broth, then mix everything and keep turning until the rice is cooked. Take off the fire, add the parmesan cheese and butter, and mix. Serve with some chives on top.

SAFFRON FARFALLE

February 3, 2017 /

INGREDIENTS (2 servings)

200 g farfalle pasta / 1 shallot / butter / extravirgin olive oil / saffron / 1 spoonful of ricotta / grated parmesan / salt

Brown the sliced shallot in a pan with oil and butter. Cook the pasta. Add a spoon of cooking water and the saffron to the pan, let it thicken and add the ricotta and salt. Take off the heat, add another spoon of cooking water and lots of grated parmesan, and mix to a cream. Drain the pasta and sauté it in the cream. Season with pepper.

CHICKEN SCALOPPINE WITH MILK AND PEAS

February 2, 2017 /

INGREDIENTS (3-4 servings)

300 g chicken breast / flour / extravirgin olive oil / 250 g frozen peas / 1 shallot / 1 tablespoon of granular broth nut / 1 glass of milk / salt

Cut the chicken breast very thin and flour it. Let it brown in a pan with some oil. In the meantime cook the frozen peas in another pan with the sliced shallot, the broth and water to cover them. When the chicken is ready, season with salt and simmer with the milk. Pour the peas with the remaining cooking broth in the pan with the chicken and let it cook for 5 more minutes to thicken the sauce.

PASTA WITH RICOTTA AND SOY SAUCE

February 1, 2017 /

INGREDIENTS (2 servings)

200 g short pasta / 2 onions / extravirgin olive oil / 100 g ricotta / 4 spoonfuls of soy sauce / salt / pepper

Thinly slice the onions and let them brown in a pan with a drop of extravirgin olive oil. Simmer them with water, cover with a lid and stew them on a low heat until tender. Add water if necessary. Cook the pasta. In a bowl mix the ricotta with the soy sauce, drain the pasta and add it to the bowl together with the stewed onions. Season with salt and serve with a sprinkle of pepper and parsley.

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