An Italian Cooking Abroad

Struggling to preserve the Italian culinary tradition oversea

Author: picchio85 (Page 15 of 18)

PEA PUREE WITH RICOTTA QUENELLE

September 4, 2016 /

INGREDIENTS (4 servings)

7 oz of frozen peas / 8 shrimps / 3.5 oz of ricotta / 1 shallot / vegetable broth / rye bread / mint / cinnamon / butter / extravirgin olive oil / salt and pepper

Mince the shallot and fry it in a pan with oil, then add the peas, cover them with the broth and bring to a boil. In a bowl mix the ricotta with oil, salt, pepper and mint. In another pan toast the bread with some butter, season it with cinnamon. Season the shrimps with salt and sauté them in a pan with oil for few minutes. Blend the pea soup to a puree, serve it with a ricotta quenelle, the toasted bread and the shrimps.

PISTACHIO PESTO PASTA

August 24, 2016 /

INGREDIENTS (4 servings)

3.5 oz of pistachios / 2.5 oz of diced pancetta / 1 onion / half a glass of milk / grated parmesan cheese / extravirgin olive oil / salt and pepper

Dive the pistachios for 1-2 minutes in boiling water, then drain them and grind them in the blender with some spoonfuls of oil, salt and pepper. Sauté the onion and the pancetta in a pan with some oil, add the pistachio pesto and dilute with the milk. Boil the pasta, sauté it in the pan with the pesto and add the parmesan cheese.

GREEN PISTACHIOS CAKE

GREEN PISTACHIO CAKE

August 23, 2016 /

INGREDIENTS

10.5 oz of flour / 10.5 oz of sugar / 8.5 oz of plain yogurt / 5 oz of pistachios /  4 oz of peanuts oil / 12 oz of chocolate drops / 3 eggs / vanilla extract / 1 small bag of yeast

Mix the oil with the sugar, add the vanilla extract and whisk together. Add the eggs, one by one, and gradually the flour, keeping whipping. Then add the yogurt, the grinder pistachios, 3.5 oz of chocolate drops and the yeast. Pour the mixture in a buttered and floured cake pan and cook in the oven at 350 F for 45 minutes. For the covering ganache, melt the remaining chocolate drops, spread the chocolate on the cooled cake, and sprinkle with some grinder pistachios.

FETA FILLED PORK LOIN “POCKETS”

August 22, 2016 /

INGREDIENTS (4 servings)

1.5 lb of pork loin / 0.5 lb of feta cheese / 3 small onions / 1 glass of white wine / 1 spoonful of sundries tomatoes / 1 spoonful of black olives / parsley / extravirgin olive oil / salt

Cut the pork loin in 4 slices, 1 finger thick. With a knife make a cut in the slices, to obtain a lateral “pocket”. Slice the onions and simmer them in a pan with oil for 5-6 minutes. In the meantime cut the olives and the tomatoes, and mix them in a bowl with the crumbled feta and the parsley. Fill the meat “pockets” with the feta mixture, and put the meat in the pan with the onion. Let the meat cook adding more olives. Simmer with a glass of white wine, season with salt, and cook for 5-10 more minutes, till the feta will start melting.

PUREED SOUP OF CELERY AND GORGONZOLA

August 14, 2016 /

INGREDIENTS (4 servings)

3 oz of gorgonzola / celery / 1 potato / 1 onion / vegetable broth / 2 spoonfuls of greek yogurt / 3 slices of bread / walnuts / butter / salt and pepper

Cut the onion and celery in small pieces, peel the potato and dice it. Cook everything in a pan with butter for few minutes, then cover with the broth, bring to a boil a cook with the lid for 30 minutes. Blend three quarters of the veggies and add the cream the pan with the remaining vegetables, season with salt and pepper. Add to the soup the greek yogurt and the gorgonzola. Toast the bread and blend it in the mixer with the walnuts. Serve the soups with some crumbled remaining gorgonzola on top, and garnish with the crumble of bread and walnuts.

 

SALMON ROLL

June 25, 2016 /

INGREDIENTS (4-6 servings)

1.5 lb of salmon filet / 0.2 lb of robiola / 0.2 lb of pistachios / 0.1 lb of bread crumbs / zest of a lemon / extravirgin olive oil / salt an pepper

Cut the salmon filet for his length so that it opens like a book, season the inside with salt an pepper. With a spoon spread the robiola uniformly on the salmon. Then ground in the mixer the bread crumbs with the lemon zest and the pistachios and sprinkle this mix on the salmon, keeping just a small quantity for later. At this point, roll the salmon tight, bind it with cooking twine (same as meatloaf), season the outside with salt and pepper, and sprinkle the roll with the remaining pistachios mix. Put it on a baking tray, dress with some oil and cook for 25 in oven at 360 F.

AVOCADO HUMMUS WITH VEGGIE CHIPS

June 23, 2016 /

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.

RISOTTO WITH BANANA

June 21, 2016 /

INGREDIENTS (2 servings)

Arborio rice / 2 bananas / 1 shallot / 1 glass of white wine / vegetable broth / grated parmesan / butter / extravirgin olive oil / pink pepper / salt and pepper

Brown the sliced shallot with some butter and oil, add the rice and toast it, then simmer with white wine.Season with salt and progressively add the broth. In the meantime smash one banana with a fork. When the rice is halfway through, add the smashed banana and continue to add the broth. When the rice is ready add the second banana, smashed, mix everything together and take off the stove. Add some butter, the grated parmesan, and mix until creamy. Season with pepper and pink pepper.

RAGU'

RAGU’ (BOLOGNESE SAUCE…)

June 21, 2016 /

INGREDIENTS (4 servings)

1 carrot / 1 yellow onion / 1 celery / pancetta or prosciutto / 1 lb of minced beef / 0.5 lb of minced pork / red wine / 1 bottle of tomato sauce / tomato paste / milk / butter / extravirgin olive oil /

Cut the carrot, the onion and the celery into small cubes. In a pot with butter and oil brown the veggies and add some fat of prosciutto or pancetta. Add the minced meat and season with salt. Let it brown for at least 5 minutes. Simmer with red wine, when it evaporates add 2-3 spoonfuls of milk. When the meat is once again dry, add the tomato sauce and/or the tomato paste, and some water. Let it cook for 2 hours, adding water if needed.

RISOTTO WITH ASPARAGUS AND BURRATA

RISOTTO WITH ASPARAGUS AND BURRATA

June 21, 2016 /

INGREDIENTS (4 servings)

0.5 lb of rice / 0.5 lb of asparagus / half a burrata / 1 shallot / extravirgin olive oil / butter / half a spoon of powdered beef broth / parmesan / salt and pepper

Boil the asparagus in salted water. Remove them and in the same cooking water pour and  the broth. In a pan fry the sliced shallot with butter and oil. Cut the stems of the asparagus and fry them with the shallot. Add the rice and let it toast. Simmer with the broth until the risotto is nearly ready, then season with salt. Add the asparagus spears and complete the cooking with more broth. Add the creamy inside of the burrata and the parmesan. Turn the fire off and mix vigorously.

 

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