An Italian Cooking Abroad

Struggling to preserve the Italian culinary tradition oversea

Author: picchio85 (Page 4 of 18)

SPICY LENTILS SALAD

July 29, 2019 /

INGREDIENTS (4 servings)

1 can precooked lentils / 1 onion / walnuts / dried apricots / cumin / powdered ginger / curry / red pepper / mint / extravirgin olive oil / salt

Leave the dried apricots in a bowl with warm water for some minutes. Heat 2 spoonfuls of oil in a pan and let the onion brown with some red pepper and the diced apricots. After some minutes add the cumin, curry, ginger, lentils and salt, and let everything flavor for some minutes. Pour in a salad bowl and season with the crushed walnuts, mint and oil. Mix everything and serve the salad cold.

GREEN BEANS PLUM CAKE

July 28, 2019 /

INGREDIENTS (4 servings)

250 g green beans / 250 g flour / 100 g Roquefort cheese / 100 mL milk / 50 g walnuts / 8 g of yeast / 3 eggs / 3 spoonfuls of extravirgin olive oil / salt

Clean the green beans and dice them, boil them in water for 5 minutes, then drain them. Mix flour and yeast in a bowl, add the whisked eggs, a pinch of salt, milk and oil, and work the dough with a whisk. Add the green beans, the crumbled walnuts and the crumbled Roquefort and mix well. Butter a plum cake tin and pur the mixture inside, cook at 200 C for 35 mites. Once ready let it cool for 5 minutes in the oven, then take it out and serve.

SALTY CARROT CAKE

SALTY CARROT CAKE

June 24, 2019 /

INGREDIENTS

puff pastry / 400 g carrots / 200 g soft cheese (crescenza or burrata) / 50 g parmesan cheese / thyme / extravirgin olive oil / slat and pepper

Unroll the puff pastry in a baking tin. In a bowl mix together the soft cheese, the grated parmesan, pepper and thyme. Spread this cream on the bottom of the puff pastry with a spoon. Slice the carrots with the veggie peeler and cover with them the top of the cake. Add a sprinkle of oil and salt. Cook in the oven at 180 degree for 25 minutes.

TAGLIATELLE WITH FISH RAGU

June 23, 2019 /

INGREDIENTS

250 g tagliatelle / 200 g salmon filet / 300 g cod filet / clery / red onion / carrot / cherry tomatoes / tomato paste / 3 spoonfuls of almond slices / 3 anchovies / rosemary / thyme / extravirgin olive oil / salt and pepper

Dice the onion, celery and carrot and brown them in some oil with the anchovies, the tomato paste, rosemary and some pepper. Dice the cod and the salmon and add them to the pan. Cut the cherry tomatoes and add them: decrease the heat and cook for 10 minutes. In a small pot toast the sliced almond with some thyme. Boil the water and cook the pasta, keeping a glass of cooking water. Drain the tagliatelle and toss them in the pan with the fish rags, adding the cooking water, and let it cook for 2 additional minutes. Serve on a plate and sprinkle with the sliced and toasted almonds.

SAULTY SBRISOLONA

SALTY “SBRISOLONA”

May 26, 2019 /

INGREDIENTS (4 servings)

200 g flour / 100 g almond flour / 125 g butter (cold) / 150 g parmesan cheese / 100 g cooked ham / sliced emmental / 1 egg / 1 lemon / black pepper / hazelnuts

In a bowl mix together the flour and the grated parmesan cheese. Add the cold butter cut in small pieces and work with your hands till you get a sandy dough. Add the egg, the grated lemon zest, some pepper and continue to work until it has the consistency of a shortcrust but more sandy. Cover a baking tin with cooking paper, and pour tre quarters of the dough in the tin, pressing gently with your hands. Cover with one layer of sliced mental cheese, one layer of ham, the finish with the remaining dough but do not press too much. Sprinkle to top with crumbles of the hazelnuts, add a sprinkle of parmesan cheese, and cook in the oven for 30 minutes at 180C.

SPAGHETTI WITH BOTTARGA AND CHERRY TOMATOES

May 25, 2019 /

INGREDIENTS (4 servings)

400 g cherry tomatoes / 1 clove of garlic / lemon zest / parsley / 2 pouches of bottarga (raw tuna eggs) / 350 g spaghetti / extravirgin olive oil / pepper

In a large bowl put the halved tomatoes with the crushed garlic, the lemon zest, the grates parsley and the powdered and grated bottarga. sprinkle with olive oil and pepper and let it rest in the fridge for a couple of hours. Boil the spaghetti in salted water, when ready drain them keeping a glass of the cooking water. Pour the spaghetti in the bow with the tomatoes and bottarga and mix energetically, adding some drops of cooking water. Serve with parsley and lemon zest on top.

NOOFLES SOUP

NOODLES SOUP

May 24, 2019 /

INGREDIENTS

1 chicken breast / 1 onion / 3-4 spring onions / lime zest / 1 celery / 1 carrot / fresh ginger / red pepper / ground cinnamon / 250 g of noodles / fresh mint / salt and pepper

Boil the chicken with the onion in salted water for an hour. Once the broth is ready, remove the chicken and onion. Add to the boiling broth the sliced spring onions (saving the green edge) and the grated lime zest. Dice the celery and carrot and add to the soup; add the grated fresh ginger, the red pepper and the powdered cinnamon. Let it boil for 10 minutes. Add the sliced boiled chicken breast and the noodles. Once the noodles are ready turn the heat off, the veggies need to stay crunchy. Serve the soup with the minced green top of the spring onions, fresh mint and pepper on top.

PAELLA

PAELLA

May 5, 2019 /

INGREDIENTS (4 servings)

6 chicken drumsticks / 2 onions / 1 celery / 1 carrot / 1 g of saffron / 300 g mussels / 300 g clams / 1 clove of garlic / white wine / 200 g shrimps / 200g calamari / 200 mL strained tomatoes / 1 hot pepper / 1 bell pepper / 8 cherry tomatoes / 200 g sausage / 300 g paella rice (arroz bomba) / 200 g frozen peas / 1 spoonful of paprika / extravirgin olive oil / pepper

Boil 6 chicken drumsticks in hot water with an onion, a celery and a carrot for 45 minutes. Take one spoonful of the cooking water and pur it over the saffron. When the chicken is ready, de-bone it and reduce the meat in small pieces. Cook the mussels and clams in a pan with garlic and oil, simmer with a glass of white wine. Keep the cooking water, clean half of the mussels and clams (the other half keep the shell). In a paella pan brown the shrimps, remove them, add some oil in the pan and brown a sliced onion with the calamari. Cook for 10 minutes, add the strained tomatoes and hot pepper. Dice the bell pepper to the calamari pan, let it cook for 10 minutes. Add the cherry tomatoes, the crumbled sausage. Add the paella rice, season with salt and stir. Add 700-900 g of water (broth+the mussels cooking water+water), the frozen peas, let it cook for 10 minutes. Then add the saffron, paprika, mussels and clams, the shrimps and the pieces of chicken: stir everything together and continue cooking without stirring, mixing or moving the rice till the water is completely reabsorbed. Once ready, take away from the fire, let it sit for 10 minutes, add the parsley, some olive oil and pepper, and serve.

PAD THAI

PAD THAI

March 26, 2019 /

INGREDIENTS (2 servings)

125 g rice noodles / half a red pepper / 3 little onions / fresh ginger / 2 carrots / 2 zucchini / 70 g sprouts / 80 g green beans / extravirgin olive oil / salt / 2 eggs / coriander / soy sauce

In a pan with oil, brown the red pepper, the onions and the grated ginger. Dice the carrots and the zucchini in little sticks and add them to the pan. Add the sprouts and the boiled green beans as well. Season with salt and continue cooking. For the omelette, whisk the eggs with the minced coriander and a spoonful of soy sauce: pour in a different pan with a drop of oil and let it cook. Once ready, put the omelette in a plate and slice it in small stripes and add them to the vegetables in the pan. Cook the noodles in hot water (off the stove, just 4-5 minutes), drain them and saute them in the pan with the veggies, adding more soy sauce.

FIGS AND RICOTTA RAVIOLI

FIGS AND RICOTTA RAVIOLI

March 13, 2019 /

INGREDIENTS (2 servings)

100 g flour / 2 spoonfuls of whole wheat flour / 1 egg / salt / 200 g ricotta / 1 spoonful grated pecorino cheese / figs jam / salt / butter / rosemary / grated parmesan / extravirgin olive oil

Mix the flours in a bowl. Shape them as a “fountain”, with a hole in the middle, break the egg in the hole and add some salt. Scramble the egg with a fork and start mixing it with the flour, continue working the dough till you have a ball. Cover with plastic wrapping paper and rest it in the fridge for 1 hour. Then roll the dough as thin as possible. For the filling, mix the ricotta with the pecorino cheese and salt. With an upside-down glass cut round shapes in the dough, fill them with a teaspoon of the ricotta mix and a teaspoon of fig jam. Fold one edge of the ravioli on top of the other and press the edges with a fork to close them in a half-moon shape. Cook them in boiling water. Once ready, sauté them in a pan with butter, oil and rosemary. Sprinkle with grated parmesan.

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