An Italian Cooking Abroad

Struggling to preserve the Italian culinary tradition oversea

Author: picchio85 (Page 13 of 18)

PASTA WITH SUNDRIED TOMATOES PESTO

October 26, 2016 /

INGREDIENTS (3-4 servings)

pasta / 1 can of sun-dried tomatoes / 1.5 oz of pine nuts / 4 spoonfuls of grated parmesan cheese / red pepper / 20 black olives / parsley / salted ricotta (ricotta salata) / salt

Boil the water and cook the pasta. Blend the sun-dried tomatoes with their oil, together with the pine nuts and parmesan cheese. Pour the mixture in a pan, add 2 spoonfuls of cooking water and heat till it becomes a cream. Add some red pepper. Drain the pasta and add it to the pan, sauté it and add the black olives and parsley. Serve with some grated ricotta on top.

RISOTTO WITH TALEGGIO AND CITRUSES

October 26, 2016 /

INGREDIENTS (4 servings)

1 shallot / 12 oz arborio rice / 1 glass of white wine / 1 orange / 1 lemon / vegetable broth / 4 slices of bread / butter / thyme / 5 oz of taleggio (italian cheese) / et=xtravirgin olive oil / salt

For the thyme crumbs, mince the bread and toast it in a pan with  butter, the thyme, and the grated orange and lemon zest, till crunchy. Squeeze the orange and the lemon and keep the juice. Slice the shallot and brown it in a pan with oil, add the rice and toast it. Simmer with white wine and then with the citrus juices. Season with salt and bring to a boil with the vegetable broth.  When the rice is ready, add the diced taleggio and mix until creamy. Serve each plate with the risotto and some crumble on top.

STUFFED SPINACH ROLL

October 24, 2016 /

INGREDIENTS (4 servings)

7 oz fresh spinaches / 1.5 oz of butter / 5 eggs / 3.5 oz grated parmesan cheese / 5 oz cream cheese / 5 oz canned tuna / salt and pepper

Cook the spinaches in a pan with butter and a pinch of salt. In a bowl, whisk the eggs with the grated parmesan. When the spinaches are ready, drain them and blend them in a blender, then add them to the egg compote. Pour the compote on a oven trail and cook at 360 F for 10 minutes. In the meantime, prepare the stuffing, mixing together the cream cheese and the crunched tuna. Add a pinch of salt and pepper. Once the frittata is ready, let it cool down, then spread the cream and roll the frittata. Let it rest in the fridge for a couple of hours.

SPAGHETTI WITH TUNA AND LIME

October 20, 2016 /

INGREDIENTS (4 servings)

2 garlic cloves / cayenne pepper / 4-5 anchovies / 10 oz of canned tuna / spaghetti / butter / 2 oz grated parmesan /1 lime / parsley / extravirgin olive oil / salt and pepper

Heat the oil in a pan with the garlic, the cayenne pepper and the anchovies until they melt. Add the diced tuna and cook. Cook the pasta in salted boiling water. Add a spoonful of the cooking water to the tuna sauce. Drain the spaghetti, sauté them in the pan with the tuna. Out of the heat, add the butter, the parmesan, the lime juice and the grated lime zest. Mix for a minute, then serve with parsley and pepper.

RISOTTO WITH TALEGGIO AND PEARS

October 10, 2016 /

INGREDIENTS (4 servings)

arborio rice 10 oz / taleggio (italian cheese) 2.5 pz / stracchino or crescenza or burrata 2.5 oz / 3 slices of swiss or american cheese / 3 pears / grated parmesan / 2 onions / white wine / 2 zucchini / 2 carrots / 1 celery / beef bouillon

Put 1 onion, 2 carrots, 2 zucchini and 1 celery in abundant water with the beef bouillon, bring to a boil and cook for 30 minutes. In a pan melt some butter, add the whole onion (not sliced) and let it brown. Add the rice and toast it. Simmer with white wine, then start cooking the rice by slowly adding the broth mixing continuously. When the rice is nearly ready, remove the whole onion, add the diced taleggio, the burrata, the 3 slices of cheese and mix. The risotto should remain creamy. Take off the heat and add the parmesan cheese. Serve the risotto with the sliced pears.

BACON CHEESEBURGER

BACON CHEESEBURGER

October 9, 2016 /

INGREDIENTS

bacon / crumbled blue cheese / your choice of diced burger meat / 1 leaf of lettuce / 1 tomato / burger bun

Use a dough cutter to shape your burger: start with a layer of diced bacon, add a layer of blue cheese crumble, then end by adding the minced meat and press firmly. Heat some oil in a pan and add the burger, bacon side down first. After 3-4 minutes, when the bacon is crunchy, flip the burger, so that the meat cooks and the bacon’s juices trickle down in the burger. When the meat is cooked to you preferred choice, serve in a ban with lettuce and tomato.

MULLET RISOTTO

October 8, 2016 /

INGREDIENTS (4 servings)

arborio rice 10 oz / 8 mullet filets / 2 shallots / 1 glass of white wine / vegetable broth / mascarpone / grated parmesan / 1 red pepper / 2 garlic cloves / 1 spoonful of vinegar / 2 spoonfuls of vermut / saffron / parsley / extravirgin olive oil

Mix the saffron with 5 spoonfuls of oil and marinate 4 mullet filets in the fridge. For the sauce, heat some oil in a pan with garlic and the diced red pepper, on high heat for 5 minutes, then add the vinegar and let simmer. Pour the vermut and simmer again, add half a glass of the vegetable broth to soften the red pepper during the cooking. Once they are ready, blend them and add slat and pepper. To prepare the risotto, brown the sliced shallots in some oil, add the 4 remaining mullets and sauté them till they fell apart, add the rice, let it toast, then simmer with white wine. Season with salt, and let it cook adding the broth when necessary. When ready add the mascarpone and the parmesan and mix till creamy. For the filets, heat a pan and add the marinated filets. Place the risotto in a plate with the mullets on top and the sauce on the side

OIL, GARLIC AND LEMON LINGUINE

October 5, 2016 /

INGREDIENTS (4 servings)

linguine 12 oz / 2 hot peppers / 2 garlic cloves / parsley / fresh cream 13 oz / saffron / 1 lemon / bread crumbs 2 oz / grated parmesan 2 oz / extravirgin olive oil / salt

In a small pot heat the cream, saffron and the juice of the lemon, and let it cook for 3 minutes, then season with salt. Boil the linguine fro 7-8 minutes. In the meantime thinly slice the garlic and heat it in a pan with oil and the crushed peppers. Drain the pasta “al dente” and finish to cook it in the pan with the garlic, a glass of the cooking water and some parsley, as you would do for a risotto. Add the bread crumbs, the parmesan and the grated lemon zest. Mix the pasta with half of the saffron cream. In each plate pour a base of the remaining saffron sauce and place the linguine on top.

PASTA WITH YELLOW PEPPERS AND BURRATA

September 28, 2016 /

INGREDIENTS (4 servings)

12 oz of short pasta / 5 anchovies / 3 yellow peppers / 2 cloves of garlic / 2 burratas / basil / extravirgin olive oil / salt

Melt the anchovies in a pan with oil and garlic on low heat. Clean the peppers from the inner seed, dice them and add to the pan. Season with salt and slowly cook with a lid till the peppers are soft. Transfer everything in a bowl, add 1 burrata and blend everything with the blender to a cream. Cook the pasta, drain it and add it to the bowl. Mix everything together, add the second burrata and serve with some basil.

MEATLOAF

September 27, 2016 /

INGREDIENTS (6 servings)

14 oz minced beef meat / 3-4 slices of bread / 2 oz parmesan cheese / 1 glass of tomato sauce / 1 onion / 1 egg / basil / nutmeg / bread crumbs / extravirgin olive oil / sugar / salt

Prepare a sauce browning the sliced onion with oil, add the tomato sauce, salt, a pinch of sugar and the basil, and cook with a lid for 10-15 minutes. Drench the bread with thee sauce and mix everything with the meat, then add the parmesan, the egg, and some nutmeg. Mix everything together. Grease with some butter a ring mold or a plum cake mold, dust it in bread crumbs and pour the mixture in, press well and level it. Cook the meatloaf for 20-30 minutes at 360 F, then serve it with carrots and peas.

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