An Italian Cooking Abroad

Struggling to preserve the Italian culinary tradition oversea

Author: picchio85 (Page 18 of 18)

THE PORK’S VICES

May 29, 2016 /

INGREDIENTS (4 servings)

2 pork tenderloins / 0.5 lb of guanciale (cheek lard) / 2 potatoes / 2 apples / 0.2 lb of dried prunes /  1 glass of white wine / extravirgin olive oil / salt and pepper

Cut the tenderloins in cylinders 1 inch thick. Wrap them in guanciale and bind them with cooking twein. Clean the potatoes and boil them in salted water. Cook the apples in the oven for 20 minutes at 356 F and, when cooked, peel them, take the seeds off and blend them in the mixer. Love the dried prunes in warm water for 10-15 minutes, then blend them too in the mixer. Peel the potatoes and squash them with a fork; add some oil, salt and pepper, and keep warm. Warm pot with oil and salt, brown the 2 filets on each side, add the wine and let it evaporate, and finish the cooking in the oven at  at 360 F for 10 minutes. Now prepare the dish, alternating a layer of squashed potatoes, one of blended apples and one of prunes. Finally add the filets on top and pour the cooking juices of the meat on top.

SEARED TUNA TARTARE

May 29, 2016 /

INGREDIENTS (4 servings)

1.3 lb of fresh tuna / 2 spoonfuls of mustard / 10 grape tomatoes / 2-3 spoonfuls of cane sugar / 1 ginger radish / extravirgin olive oil / salt

Chop the tuna with a knife to very tiny squares. In a bowl, mix the tuna with the mustard, blend the 2 ingredients together working with your hands to give the fish the shape of an hamburger. Sear the tuna in a hot pan with a drop of oil and salt, leaving it raw on the inside. Cut the tomatoes in half and brown them in a pan with the sugar, the grated ginger and a pinch of salt. Cook for few minutes to let the tomatoes caramelize. Serve the tuna with the confit tomatoes.

ITALIAN SPRING ROLLS

May 28, 2016 /

INGREDIENTS (4 servings)

1 carrot / half yellow pepper / 1 red onion / 0.5 lb tomato sauce / 2 spoonfuls of pesto / 1 roll of phyllo dough / 1.5 oz of soy sauce / extravirgin olive oil

Cut the carrot and the yellow pepper to small sticks. Slice the onion. Brown the vegetables in a pan with a drop of oil, leaving them a bit crunchy, then add salt. Heat in a  small saucepan the tomato sauce with the pesto, transfer the vegetables in a bowl and season them with this sauce. Brush with olive oil a roll of phyllo dough and fill it in the center with a spoonful of vegetables. Fold the longer sides of the dough toward the inside, then roll it from the shorter side, to create a “spring roll”. Brush it again with a bit of oil. Cook the rolls in the oven at 356 F for some minutes. Serve with soy sauce

ALMOND CHICKEN WITH LIME RICE

May 28, 2016 /

INGREDIENTS (4 servings)

0.4 lb almonds / 1 leek / ginger root / 1.5 lb chicken / potato starch / 4 oz white whine / 4 spoonfuls of soy sauce / 0.5 lb Basmati rice / 2 limes / 7-8 basil leaves /chives / extravirgin olive oil / salt

Toast the almonds in the oven at 356 F for a couple of minutes, paying attention not to burn them. Slice the leek and brown it in oil and grated ginger. Cut the chicken in tiny pieces (as small as the almonds) and flour it in potato starch. Add the chicken to the sautéed leek, season with salt and add the toasted almonds, simmer with white wine, soy sauce, and half a glass of  water. Let the sauce reduce into a cream. Squeeze the limes and blend their juice with the grated zest, some basil, oil and salt. Boil the Basmati rice in salted water, drain it and season it with the lime and basil emulsion. Serve the chicken with the rice. Add some chopped chives.

ZUCCHINI SOUP WITH SAUTE CLAMS

May 28, 2016 /

INGREDIENTS (4 servings)

1 lb of clams / 1 shallots / 4-5 zucchini / vegetable broth / thyme / garlic / parsley / 1 glass of white wine / 1.5 oz of milk / extravirgin olive oil / salt

Clean the clams for at least 30 minutes in a bowl with salted water. Slice the shallots and brown it in an oiled pan. Add the zucchini, cut in small cubes. Pour the broth to cover the zucchini, add the thyme and let it cook. In a second hot pan, let the clams open with oil, garlic and parsley, then simmer with white wine. Once the zucchini are soft, add the milk, and blend everything with a mixer. Add salt and a bit of the cooking juice of the clams to season the soup. Serve the zucchini soup with the sauté clams.

FUSION SHRIMPS

May 28, 2016 /

INGREDIENTS (4 servings)

Basmati rice / 15 shrimps / 4 artichokes / 1 onion / 2 spoonfuls of soy sauce / 1 ginger root / 1 spoonful corn starch / extravirgin olive oil / salt

Boil the Basmati rice in salted water. Brown the onion  in a pan with oil. Clean the artichokes and slice them thinly, coat them with corn starch, then brown them in the pan with the onion, adding the grated ginger root. Simmer with the so sauce and half a glass of the rice cooking water. Once the artichokes will be softened (they are going to take few minutes), add the shelled shrimps and cook them for few seconds. Serve the shrimps and artichokes with the Basmati rice.

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