An Italian Cooking Abroad

Struggling to preserve the Italian culinary tradition oversea

Author: picchio85 (Page 11 of 18)

PASTA WITH SAUSAGE AND SAFFRON

January 29, 2017 /

INGREDIENTS (4-6 servings)

500 g short pasta / 200 g sausage / 500 g strained tomatoes / saffron / 1 garlic clove / pecorino cheese / bay leaves / basil / extravirgin olive oil / salt

Take the sausage out of it’s skin, crunch it with your hands and brown it in a pan with oil and garlic. Add the strained tomatoes, salt, bay leaves, basil and saffron (melt it in a cup of warm water before), and let it cook for 20 minutes. Cook the pasta and sauté it in the pan. Serve adding the grated pecorino cheese.

SPAGHETTI WITH TUNA AND CITRUSES

January 28, 2017 /

INGREDIENTS (4 servings)

spaghetti 300 g / 200 g fresh tuna filet / 1 pink grapefruit / 1 orange / 1 lime / 1 garlic clove / 1 tablespoon of Worcester sauce / parsley / extravirgin olive oil / salt / pepper

Grate the lime. Peel the garlic clove, crush it and brown it in a pan with oil for 2-3 minutes. Squeeze the orange, the grapefruit and the lime all together in a bowl. Dice the tuna and cook it in the pan with garlic together with the lime zest. After a minute season with salt, sauté with the Worcester sauce and the citruses juices and continue cooking for 5-6 minutes. Cook the pasta and sauté it in the pan. Sprinkle with parsley, add some pepper and serve.

COCONUT CHICKEN

January 22, 2017 /

INGREDIENTS (2 servings)

1 chicken breast / 1 can of coconut milk / 1 onion / 1 zucchini / ginger root / 1 and a half lemon / half a lime / parsley / extravirgin olive oil / salt

Slice the onion and the ginger root, squeeze the lemons. Dice the chicken and brown it in a pan with a drop of oil. Add the coconut milk, the onion, ginger, the lemons juice and salt. Let it cook covered for 10 minutes. Julienne the zucchini and brown it in a pan. Serve the chicken with parsley, a sprinkle of lime juice and the zucchini on the side.

OSSOBUCO

OSSOBUCO WITH SAFFRON RISOTTO

December 19, 2016 /

INGREDIENTS

4 veal shake with the bone / butter / extravirgin olive oil / 1 onion / salt / white wine / tomato paste / beef broth / bone marrow / arborio rice / saffron / grated parmesan / garlic clove / 1 anchovy

Vertically cut the fat around the veal shake with scissors (multiple cuts should do so that the meat does not curl), coat them with flour and put in a pan with butter and oil. Let it cook for a couple of minutes, while slicing half an onion and add it to the pan. Turn the meat on the other side, season with salt and simmer with white wine. Once the wine is evaporated, cover the bottom of the pan with beef broth, add 2 spoonfuls of tomato paste, cover with a lid and cook slowly for at least 45 minutes. Add broth if it gets too dry.

In the meantime prepare the risotto. Dice the remaining onion and the bone marrow and put them in a pan with butter and oil. Once brown, add the rice and let it toast, simmer with wine. Add the broth, salt and the saffron, and bring to cooking by adding more broth when needed. Once ready, add butter and parmesan and mix.

Once everything is ready, prepare the “tremolata” (sauce that goes on top of the veal). Fry a crushed garlic clove with abundant butter, an anchovy and lemon zest until brown. Take the garlic off and pour the sauce on the veal.

Serve with parsley.

PUMPKIN PIE

PUMPKIN PIE

December 16, 2016 /

INGREDIENTS

pie crust / 13.5 oz of pumpkin pulp / 12.5 oz condensed milk / 3.5 oz cane sugar / 3 eggs / 2 cloves / 1 spoonful corn starch / 1 spoonful grated ginger / 1 spoonful of cinnamon / butter / salt

Mix the sugar with the corn star, a pinch of salt, the ginger, cinnamon, cloves, the pumpkin pulp and the eggs. Whisk everything together and add the condensed milk. Pour the mixture in the pie crust. Put in the oven at 430 F for 10 minutes then lower to 355 F and cook for 30 additional minutes.

TEX MEX CHICKEN

December 13, 2016 /

INGREDIENTS (4 servings)

2 chicken breasts / 1 red bell pepper / 3 spoonfuls of extravirgin olive oil / 4 spoonfuls of ketchup / red pepper / paprika / parsley / salt

In the blender mix the red bell pepper with ketchup, oil, pepper and paprika. Dice the chicken and pour the sauce on it. Let marinate for 1 hour. Then cook at 395 F for 15 minutes. Season with parsley and serve with basmati rice.

PINEAPPLE CHICKEN

December 10, 2016 /

INGREDIENTS (4 servings)

2 slices of pineapple / 1 chicken breast / flour / 1 onion / 2 celeries / 1.5 oz of pine nuts / 3 oz of bean sprouts / 3 spoonfuls of soy sauce

Dice the pineapple, dice the chicken and coat it with flour. Slice the onion and the celery. Add the veggies in a pan with a drop of oil and let them brown. Add the chicken and the pine nuts and cook for some minutes. Add the pineapple and the bean sprouts. Cook on a medium heat until the chicken is ready. Simmer with soy sauce and half a glass of water. Season with salt and make the sauce thicken. Serve with basmati rice.

PINK GRAPEFRUIT ADN SHRIMPS RISOTTO

December 7, 2016 /

INGREDIENTS (4 servings)

2 pink grapefruits / 12 shrimps / 1 onion / 1 carrot / 1 celery / 1 glass of white wine / butter / basil / arborio risotto / extravirgin olive oil / salt

Peel one of the grapefruits, dice it and put it on the side. Do a bisque by peeling the shrimp and putting the heads and the remains in a pot. Add some diced onion, carrot and celery, a drop of oil and let it simmer for some minutes. Simmer with white wine, add 500 mL of hot water and let boil for 10 minutes. For the risotto, slice the onion and brown it in oil with the grated zest of the second grapefruit. Add the rice and let toast. Season with salt. Simmer with more white wine and bring the rice to cooking adding the shaved bisque little by little. Once the rice is nearly ready, add the juice of the second grapefruit and the shrimps. Remove from the heat and add the butter, the diced grapefruit and the basil.

BEANS HUMMUS WITH SPICE SHRIMPS

November 28, 2016 /

INGREDIENTS (4 servings)

20 shrimps / 1 tablespoon of paprika / garlic / pepper / 17.5 zzz of borlotti beans / 8 spoonfuls of extravirgin olive oil / lemon juice / salt

Brown the shrimps in a pan with oil, garlic, paprika and pepper for a minute. For the hummus, boil the beans for few minutes in salted water, drain them and blend them with half a clove of garlic, the lemon juice, salt and oil. Serve the hummus in quenelles with the shrimps on top.

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