An Italian Cooking Abroad

Struggling to preserve the Italian culinary tradition oversea

Author: picchio85 (Page 17 of 18)

SALMON AND PEACHES SALAD

June 7, 2016 /

INGREDIENTS (4 servings)

0.7 lb of fresh salmon / marjoram / butter / 2 peaches / 1 spoonful of sugar / salad / extravirgin olive oil / salt

Heat the oil in a pan with some salt and marjoram, add the salmon and sear it on both sides, leaving it a bit raw on the inside but with a delicious crust on the outside. When the salmon is ready, take it away from the pan. In the same pan melt some butter, add the sliced peaches and let them fry for some minutes with the sugar. Be careful not to mush them, it must be a quick cooking at high heat. Serve the salmon with the saute peaches, complete with the salad and season with oil and salt

CHEESE NAAN

June 6, 2016 /

INGREDIENTS (6 servings)

0.7 lb of flour / half a dose of yeast / 3 spoonful of extravirgin olive oil / 1 plain yogurt / 0.5 lb of cream cheese / salt

Mix the flour with salt and yeast, add the oil, the yogurt, and drop by drop some warm water. Knead with your hands and keep adding water till it has a soft and homogeneous texture. When it has the desired consistency, keep kneading for 10 minutes so that the yeast may start working. Keep covered with a  towel at least for one hour. When it has risen, divide the dough in 5 parts. With the help of some flour flat each piece with the rolling pin into a thin disc. Put a big spoonful of cream cheese in the center of each disc, fold the borders towards the center to cover the cheese and obtain a smaller disc. Flour each disc and slightly flatten it with the pin to make it larger and thinner (be careful not to break it or have the cheese come out). Put some oil in a pan, cook each naan 2 minutes per side covered with the lid.

CHICKEN AND PINEAPPLE SALAD

June 5, 2016 /

INGREDIENTS (4 servings)

1 lb of chicken breast / thyme / half a pineapple / 2 celeries / salad (valerian) / extravirgin olive oil / coarse salt / bread / mayo / mustard / pepper

Heat a skillet with oil and coarse salt and cook the breast on both sides. Season with thyme. In the meantime slice the pineapple and celery and, once ready, the chicken breasts. For the ruble, chop the bread in the mixer with oil and thyme, and toast the bread crumbs in a pan till it gets brown. Mix the chicken, pineapple and celery together, season with mayo and mustard, oil and pepper. Pour this mix over a bed of salad, and sprinkle the crumble on top.

GNOCCHI WITH ASPARAGUS

GNOCCHI WITH ASPARAGUS

June 4, 2016 /

INGREDIENTS (4 servings)

1.5 lb of potatoes / 0.7 lb of asparagus / 0.5 lb of flour / 2 egg yolks / butter / grated parmesan / salt

Boil the potatoes with their skin. Clean the asparagus, boil them in salted water for few minutes, then drain them leaving them “al dente”. Cut them in small pieces (2 fingers long). Peel the potatoes, squash them with a potato masher, add the flour, yolks, salt and knead. form long and thin rolls, and cut some small portions that you are going to flat with your thumb. Put inside each of these a piece of asparagus, then close it leaving the vegetable inside the gnocco. Continue till all the ingredients are finished. If the dough gets sticky, add some flour. In a pan, melt some butter, boil the gnocchi in water and when they come to the surface transfer them in the pan with the butter. Season them for one minute, turn the heat off and add the parmesan and a spoonful of the cooking water.

PIZZA

June 4, 2016 /

INGREDIENTS (1 pizza)

0.5 lb of flour 00 / 0.325 lb warm water / yeast / a spoonful of sugar / a spoonful of salt / a spoonful of olive oil

Melt the yeast and the sugar in a bowl of warm water. Mix the flour with salt and oil in a bowl, then pour the water and yeast always mixing. You have to obtain a ball, not too homogeneous and a bit sticky. Cover a pizza tray with baking paper and spread the dough on it with your hands. Cover with tomato sauce, oregano, and whatever ingredients you prefer (ham, salami, parmesan, artichokes, etc). Put the tray in the oven turned off for at least an hour. After that, take the pizza out of the oven, turn the oven on to 435 F, season the pizza with salt ant put back in the hot oven.  Cut a mozzarella to cubes. After 15 minutes add the mozzarella to the pizza and cook for 5 additional minutes.

TURKEY WITH SAFFRON AND GRAPEFRUIT

May 30, 2016 /

INGREDIENTS (4 servings)

1 lb of turkey breast / butter / 1 shallot / etravirgin olive oil / saffron / half a glass of milk / juice of 1 grapefruit / flour / parsley / salt

Mince the shallot and brown it in a pan with butter and oil. Cut the turkey breast in cubes, flour it and add to the pan. Season with salt, and when the meat start to golden, simmer with the grapefruit juice. dilute the saffron in the warm milk and add it to the meat. Keep cooking for few minutes until creamy. Serve with parsley.

COCONUT SHRIMPS WITH URAMAKI RISOTTO

COCONUT SHRIMPS WITH URAMAKI RISOTTO

May 30, 2016 /

INGREDIENTS (2 servings)

6 shrimps / juice of 1 lime / frying oil / 2 spoonfuls of shredded coconut / 2 spoonfuls of bread crumbs / sugar cane / zest of 1 lime / flour / 1 egg / half a mango / tabasco / 2 spoonfuls of mayo / salt / 1 shallot / 0.1 lb of butter / 0.15 lb of smoked salmon / 0.8 lb of rice / vegetable broth / 0.2 lb of cream cheese / 1 avocado

Shell the shrimps, sprinkle them with the lime juice and let them rest. For the paure: mix the coconut with the bread crumbs, sugar cane and the lime zest. Roll the shrimps in the flour, then in the whisked egg and finally in the manure. Let abundant oil heat in a pan. Fry the shrimps, then dry them in paper towel. For the sauce: blend the mango pulp with some lime juice, tabasco and salt. Add the mayo and mix everything together.

For the risotto: mince the shallot and brown it in a pan with butter. Add the salmon, cut in tiny pieces. Add the rice. Season with salt, let the rice toast, then simmer with broth and let the rice cook. When it’s ready, add the cream cheese and mix until creamy. Before serving, add the avocado cut in small cubes.

Serve the fried shrimps on top of the sauce, accompanied by the risotto.

ASPARAGUS MEATLOAF

May 29, 2016 /

INGREDIENTS (4 servings)

0.7 lb of minced beef / 0.7 lb of minced pork / 0.5 lb of asparagus / 0.3 lb of bologna / 0.15 lb grated parmesan / 1 egg / 1 bread / 1 glass of milk / nutmeg / marjoram / bread crumbs / extravirgin olive oil / salt

For the fondue

0.15 lb of grated parmesan / 0.06 lb of flour / 13.5 oz of milk / 3 egg yolks

Parboil the asparagus in salted water for few minutes. Mince the bologna and mix it with the meats, the egg, the parmesan, a spoonful of marjoram, and the bread (softened in a bowl of milk). Season with salt and pepper, add the nutmeg, and work everything with your hands. Put half of the mixture in a plumcake pan, previously oiled and sprinkled with grated parmesan. Put the asparagus on topo, then sprinkle them with more parmesan. Close with the remaining half of the mixture. Complete with abundant grated parmesan and bread crumbs on top. Pu in the oven at 390 F for 55 minutes. For the fondue, mix the yolks with the flour in a saucepan. Dissolve with the milk and heat. Add the parmesan and continue to stir till it’s thick. Serve the slices of meatloaf with the fondue on top.

RISOTTO WITH CARAMELIZED ONIONS AND HEZELNUTS

RISOTTO WITH CARAMELIZED ONIONS AND HAZELNUTS

May 29, 2016 /

INGREDIENTS (4 servings)

0.2 lb of sugar / 1 spoonful of water / 4 yellow onions / vegetable broth / 1.5 oz milk / Vialone Nano rice or Arborio rice / 0.1 lb gorgonzola / butter / 0.2 lb toasted hazelnuts / extravirgin olive oil /salt

In a saucepan gently cook the sugar with the water. In the meantime slice the onions thin and let them cook in a pan adding some broth to soften them. Blend the onions in a mixer, add the milk, then put them again on the pan and bring to a boil. When the caramel in the saucepan will be brown, add the onions and milk and mix with energy. The caramelized onions are ready. Let the rice toast in a pot then start adding the hot broth. After 5 minutes add half of the caramelized onions and continue cooking. When the rice will be “al dente” add the remaining onions, a pinch of salt, the gorgonzola, the butter and mix until creamy. Let the risotto rest for 4 minutes. Place the risotto in the dish and sprinkle it  with the grated hazelnuts.

WRONG AMATRICIANA

May 29, 2016 /

INGREDIENTS (4 servings)

1 lb of rigatoni / 0.3 lb of smoked pancetta / 2 spoonfuls of balsamic vinegar / 1 yellow onion / 0.3 lb of goat cheese / 2 spoonfuls of tomato paste / salt

Cook the pasta in salted water. Toast the pancetta in a pan and simmer with the balsamic vinegar. Let it evaporate and add the tomato paste with a spoonful of cooking water. Drain the pasta “al dente”, add it to the pan, and complete its cooking by adding the pasta cooking water (that you have kept), same as a risotto. Turn the heat off and add the goat cheese turning the pasta until creamy.

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