An Italian Cooking Abroad

Struggling to preserve the Italian culinary tradition oversea

Author: picchio85 (Page 14 of 18)

FISH CURRY

September 26, 2016 /

INGREDIENTS (4 servings)

15 oz of cod / 7 oz basmati rice / 3 oz fresh cream / 2 spoonful of coconut powder / 1 glass of white wine / 1 spoonful of curry / half an onion / half a spoonful of turmeric / half a spoonful of paprika / half a ginger root / nutmeg / cayenne pepper / parsley / extravirgin olive oil / salt

Slice the onion and brown it the a pan on low heat wit some oil. Add the curry, the turmeric, the paprika, the nutmeg, a pinch of cayenne pepper and sauté on low heat for the spices to free all their aromas. Add the grated ginger and the shredded coconut. Brown for some more minutes, then simmer with the white wine. Let it evaporate then add the cream. Bring to a boil, add the cod cut in small cubes. Cook with the lid for 10 minutes, then remove the lid and continue the cooking to make the sauce denser. Season with parsley and serve with some lime basmati rice.

SHRIMP SKEWERS WITH BASMATI RICE AND PUMPKIN PUREE

September 25, 2016 /

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.

PASTA WITH ZUCCHINI, SAFFRON AND CRUNCHY BACON

September 24, 2016 /

INGREDIENTS (4 servings)

short pasta (farfalle or penne) / 3.5 oz bacon / 3 zucchini / 1 bag of saffron / half an onion or 1 shallot / extravirgin olive oil / grated parmesan / salt and pepper

Slice the onion or the shallot in a pan with abundant oil. In the meantime cut the zucchini in thin, round slices and add them to the pan when the onion starts to brown. Season with salt and complete the cooking. While the pasta is cooking brown the diced bacon in a pan with few drops of oil, then let them dry in some paper towel. Dissolve the saffron in a glass of the cooking water. Drain the pasta, add it to the zucchini sauce, sauté at high temperature and add the water with saffron. When the pasta is yellow, add the grated parmesan cheese. Take off the fire, add the bacon and serve with some pepper.

WHOLE WHEAT FUSILLI WITH SALMON

September 18, 2016 /

INGREDIENTS (4 servings)

12 oz whole wheat fusilli / 7 oz smoked salmon / 5 oz cream cheese / half a glass of milk / lemon zest / poppy seeds / salt

Cut the salmon in small stripes. Melt the cheese in a pan with the milk on a low heat, and when fluid, add salt and take off the fire. Cook the pasta, drain it (keep a glass of the water in case the sauce is too dense), season it with the cheese salsa, the salmon stripes, lemon zest and the poppy seeds.

SATAY CHICKEN WITH VEGGIES

September 9, 2016 /

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.

CRUNCHY TARTARE

September 8, 2016 /

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.

CORDON BLEU

CORDON BLEU

September 7, 2016 /

INGREDIENTS (4 servings)

8 slices of chicken breast or turkey breast / 4 slices of cooked ham / 4 slices of cheese / 2 eggs / flour / bread crumbs / seeds oil / salt and pepper

Beat the meat to make the slices thinner, salt them and season with pepper. Cover 4 of them with the ham and the cheese. Then close them with the remaining 4 slices of meat (like a sandwich), then coat them with the flour pressing well, put them in the beaten eggs, then in the bread crumbs. Fry the cordon bleu in a pan with hot oil but keep the temperature low, so that the meat has the time to cook without the breadcrumbs burning.

SQUIDS SALAD WITH CELERY AND PARMESAN

September 6, 2016 /

INGREDIENTS (4 servings)

4 calamari / 1 celery tuft  / parsley / parmesan cheese / extravirgin olive oil / salt and pepper

Cook the calamari in cold water with celery and a carrot and boil for 30 minutes. Once ready, cut the squids in small slices. Slice thinly the remaining celery too and mix it with the squids, season with parsley, the shredded parmesan, oil, salt and pepper.

PORK LOIN WITH PINEAPPLE

September 6, 2016 /

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.

BICOLOR PUREE WITH BREADSTICKS

September 5, 2016 /

INGREDIENTS (4 servings)

10.5 oz of carrots / 2 oz of pre-cooked beets / 1.5 oz butter / 1.5 oz flour / vegetable broth / chives / salt / toast bread / butter

Melt the butter in a pot, add the flour and toast it. Add the sliced carrots, mix them and add the broth little by little to cover the vegetables. Season with salt and let it cook until the carrots are soft. Put the beets in the blender with some broth and blend till creamy. Remove, and blend the carrots too. For the breadsticks, spread the bread with some melted butter, spread it with the rolling pin and cut it in stripes. Put the breadsticks in a baking tray and toast them in the oven. Garnish the carrot puree with the beets cream, the chives and serve with the breadsticks.

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