Struggling to preserve the Italian culinary tradition oversea
INGREDIENTS
0.2 lb of shrimps / 2 slices of bread / 2 spoonfuls of corn starch / 2 spoonfuls of soy sauce / 1 egg white / 1 onion / sesame seeds / frying oil
Blend the prawns with the sliced onions, the soy sauce and the corn starch. Beat the egg white and add it to the shrimp. Spread this thick cream on the bread and cut the slices in 4. Sprinkle each triangle with sesame seeds, then fry the toasts in boiling oil.
INGREDIENTS (6 servings)
6 chicken drumsticks / 6 spoonful of mustard / 4 potatoes / 2 spoonful of paprika / 1 cloves of garlic / juice and zest of 2 lemon / parsley / extravirgin olive oil / salt
In a bowl, whisk together the mustard with the paprika, the mashed garlic, the juice and zest of the lemon. Dip the drumsticks in this dense marinate, the transfer them on a tray covered with wax paper, sprinkle with oil and salt, and let them cook in the oven at 360 F for 30 minutes. Wrap the potatoes in the cooking film and cook them in microwave at 750 W for 10 minutes. Remove the film and cut the potatoes and let them brown in a pan with oil until golden. When cooked, sprinkle with abundant parsley. serve the chicken drumsticks with the sauté potatoes with parsley.
INGREDIENTS (4 servings)
2 ripe avocados / grated parmesan / pine nuts / spaghetti / extravirgin olive oil / salt
Peel the avocados, cut the pulp and put it in the mixer vase. Add the parmesan and salt. With the blender start to blend adding the oil DROP BY DROP (as if you were doing a mayo). You are going to need more or less half a glass of oil, the cream must become velvety and light. Toast the pine nuts in a hot pan . Boil he pasta and when ready mix it with the avocado pesto and add the nuts on top.
INGREDIENTS (4 servings)
pasta / 0.5 lb of grated pecorino cheese / 0.3 lb of pancetta in small cubes / 1 head of radicchio / extravirgin olive oil / salt and pepper
Sauté the pancetta in a pan with some oil. Slice the radicchio and, when the pancetta is well browned, let it brown in the same pan. In the meantime cook the pasta. In a bowl whisk together the grated pecorino with a glass of the cooking water, as to obtain a cream (that water needs to cool down before you pour it on the cheese or it will create some clumps). Sauté the pasta, when ready, in the pan with the radicchio and pancetta, then move everything to the bowl with the cheese. Mix everything together and if too dry add some more cooking water. Season with some pepper and serve.
INGREDIENTS (4 servings)
2 leeks / butter / 2 lettuce heads / 3 potatoes / half a glass of vermut / vegetable broth / 12 mullet filets / 3 oz of fresh cream / 1 egg yolk / parsley / toasted bread / extravirgin olive oil / salt and pepper
Slice the leeks and brown them in a pan with butter. After some minutes add the lettuce, sliced in strips, and the potatoes, cut in cubes, and season with salt. Simmer with the vermut, cover the veggies with water, add the powdered broth and let it cook for 20 minutes. In the meantime, cook the mullet filets with oil and salt, browning them on the skin side and then turning them on the other side. When the soup is ready, add the cream and the yolk, and blend. Serve the pureed soup in the dish with 2 mullet filets on top, sprinkle with parsley and pepper, and add some toasted bread cut in cubes.
INGREDIENTS (6 servings)
3.3 lb of beef / 1 bottle of red wine / 14 oz of beef broth / 0.3 lb of diced pancetta / 1 onion /3 carrots / garlic / bay leaves / 2 spoonfuls of flour / 1 spoonful of tomato paste / extravirgin olive oil / salt and pepper
In a saucepan brown the pancetta with some drops of oil for few minutes. Take the pancetta out of the pan, and in the same oil brown the beef (cut in cubes) a bit at a time. It has to brown on the outside but remain raw on the inside. Take te meat out of the pan and in that same pan brown the sliced onion and carrots. Now add once again the pancetta and the meat, season with salt and pepper, add the flour and brown for few more minutes. Simmer with the bottle of wine and the broth, add some bay leaves, the tomato paste and one or two garlic cloves. Bring to a boil, cover with a lid, then put in the oven at 390 F for 2 hours, till the gravy is dense and the meat tender.
INGREDIENTS (6-8 servings)
0.5 lb of almonds / 0.5 lb of white chocolate / 0.5 lb of sugar / 0.3 lb of sugar / 1 lemon / 5 eggs / 1 glass of limoncello cream 9limoncello+milk) / yeast / powdered sugar to decorate
Blend in the mixer the almonds with the white chocolate. Whisk together the eggs, sugar, melted butter, the zest and juice of the lemon, and the liquor. Finally add the blended almonds and chocolate and mix together: the mixture should be pretty liquid. Pour in a cake pan and cook at 340 F for 50 minutes. Don’t worry if the cake surface will darken a bit. Once it’s ready, cool it and decorate with powdered sugar.
INGREDIENTS (2 servings)
0.5 lb of beef carpaccio / 0.3 lb of ham / grated parmesan cheese / parsley / chives / flour / 4 oz of white wine / extravirgin olive oil / salt and pepper
Fill each slice of carpaccio with a slice of ham, a spoonful of parmesan and a pinch of parsley. Form the “bombs” creating small bundles to close with toothpicks and chives. Flour them and brown them in a pan with oil, salt and pepper. After few minutes, simmer with white wine and cook adding the lid till the meat is ready
INGREDIENTS (4-6 servings)
Nachos / 0.2 lb of white caciotta / 2 green peppers / 4 cherry tomatoes
Arrange the nachos on a plate that can go in the oven. Grate the cheese on top (using the grater with the big holes, the one for the carrots). Open the green peppers, clean the white fibers and the seeds, cut them in slices and put them over the cheese. Heat in the oven for some minutes at 390 F. Cut the tomatoes in small cubes. Take the nachos out of the oven as soon as the cheese is melt, pour the tomatoes on top and serve.
INGREDIENTS (4 servings)
4 chicken thighs and 4 drumsticks / carrot, onion and celery for the saute / 5 oz of apple juice (better if sugarless) / 8.5 oz of vegetable broth / 2 apples / bay leaves / rosemary / juniper berries / extravirgin olive oil / butter / salt
In a pot pour some oil, the vegetables sliced for the saute and let cook for some minutes. Add the chicken and brown it on every side. Season with salt, add the apple juice and the broth, some bay leaves and juniper berries, and let cook with the lid for 30 minutes. In the meantime slice the apples with their skin, let them brown in a pan with butter, add some salt, some bay leaves and rosemary and saute them at high heat so that they become golden without mushing. When the chicken is ready, increase the heat and remove the lid to let the gravy reduce, and serve it with the apples on the side, as if they were potatoes.
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