An Italian Cooking Abroad

Struggling to preserve the Italian culinary tradition oversea

Author: picchio85 (Page 7 of 18)

ZUCCHINI AND PRAWNS CURRY

March 16, 2018 /

INGREDIENTS (4 servings)

zucchini 400 g/ 1 shallot / 1 tablespoon of coconut powder / curry / tumeric / pepper / flour / 1 glass of milk / prawns with no shells 400 g / rice 250 g / extravirgin olive oil / salt

Slice the zucchini. Slice the shallot and brown it in a pan with olive oil. Add the coconut powder, 2 tablespoons of curry, half a tablespoon of tumeric and a pinch of pepper. Let the spices toast, then add the zucchini, a tablespoon of flour and mix everything together so that the flour browns. Season with salt and add the milk. Let boil over medium heat till the sauce is thick and the zucchini are soft (if the sauces dry to much add some water). Just before the zucchini are ready, add the prawns and let everything cook for one minute. Serve with boiled rice.

TOMATO SOUP

March 10, 2018 /

INGREDIENTS (2 servings)

1 onion / 1 carrot / 2 spoonfuls of flour / 800 mL of strained tomato passata / 1 spoonful of tomato paste / bay leaves / granular broth / 200 mL milk / thyme / butter / olive oil

Slice the onion and carrot and brown them in a pan with butter and a drop of olive oil. After some minutes add the flour and let it toast. Add the tomato sauce and tomato paste, the bay leaves, the granular broth and season with salt. Let it cook slowly for 15 minutes. Once ready, add the milk and blend everything. Serve with some thyme.

RISOTTO WITH CURRY AND SCALLOPS

February 5, 2018 /

INGREDIENTS (3 servings)

300 g rice  / 4 scallops / 30 g almonds / half a red apple / 2 shallots / 1 teaspoon of curry / half a glass of white wine / half a glass of Cognac / vegetable broth / flour / bay leaves / extravirgin olive oil / butter / salt

Toast the almonds in the oven for 5 minutes till slightly brown. Peel the shallot, dice it and brown it in a pan with butter an oil, add the almonds, the red apple (diced and with the skin). Once the shallot becomes translucent, add the rice, stir everything and let it toast. Simmer with wine, and once it is evaporated add the broth little by little, letting the rice cook. Season with salt. In another pan brown the second sliced shallot in butter and oil and add the scallops. Let them golden 2 minutes per side, simmer with Cognac, season with salt and curry, and add a spoonful of broth. Let them cook for 3 minutes then remove from the fire. Serve the risotto in the scallops shells and complete with the scallops and their sauce.

BEEF STROGANOFF

BEEF STROGANOFF

February 4, 2018 /

INGREDIENTS (2 servings)

2 beef filets / 100 ml of fresh cream / 1 glass of vodka / 1 spoonful of mustard / 2 spoonfuls of tomato sauce / 1 onion / 1 garlic clove / juice of one lemon / parsley / flour / extravirgin olive oil / salt

Slice the onion and brown it in a pan with oil and the garlic. Prepare the acid cream by mixing in a bowl the fresh cream with the lemon juice: after few instants it will become denser and ready. Dice the meat, coat it with flour, add the meat to the pan. Season with salt and simmer with vodka. Then add the mustard, tomato sauce and the acid cream, and let it become denser. Complete with the parsley.

PICI WITH HERBS

February 3, 2018 /

INGREDIENTS

250 g pics pasta / 1 egg / handful of parsley / handful of basil / handful of marjoram / 3 spoonfuls of grated pecorino cheese / half a clove of garlic / 4 spoonfuls of extravirgin olive oil / salt / pepper

Cook the pasta in salted water. Boil the egg for 10 minutes, cool it under cold water and peel it. Prepare the sauce by blending together parsley, basil, marjoram, garlic and the boiled egg. Add the pecorino, some pepper and the oil. Add a spoonful of cooking water and blend again to have a creamy sauce. Once the pics are ready drain them, and sauté them in the herb sauce adding some more pecorino.

HAM ROLLS

January 22, 2018 /

INGREDIENTS (4 servings)

8 slices of cooked ham / 50 g of fontina  / 2 eggs / bread crumbs / extravirgin olive oil

Cut the fontina cheese in long stick, thick as your finger, and roll each ham slice around. Dip them in the raw scrambled egg, then in the bread crumbs, and finally fry them in a pan with oil, letting them gold on every side. Once the cheese starts melting they are ready.

BOLOGNESE CUTLET

BOLOGNESE CUTLET

January 21, 2018 /

INGREDIENTS (1 per person)

veal sliced thin / bread crumbs / 1 egg / parma ham, 1 slice per cutlet / parmesan cheese / liquid cream / broth

Coat the meat with the bread crumbs, then dip it into the raw egg (scrambled), then again in the bread crumbs for a great coating. Fry the cutlets in a large pan with butter. Once gold on one side, turn and continue the cooking (try not to turn more than once or you risk losing your coat). Remove from the pan and dry them from the butter in cooking paper. In a second pan, add the cutlets; on top of each add a slice of ham and some sliced parmesan cheese. Pour a drop of cream on top of each cutlet, then pour the broth in between the cutlets to cover the bottom of the pan. Cover the pan with a lid and let it cook slowly till the cheese is melted.

LEMON TAGLIATELLE

January 20, 2018 /

INGREDIENTS (4 servings)

350 g tagliatelle / 5 spoonfuls of fresh cream / 1 lemon / 50 g butter / 5 spoonfuls of parmesan cheese, grated / basil /  salt

Pour in a nail half a liter of cold water. Grate the lemon zest in it, add the butter, a pinch of salt and bring to a boil. Add the tagliatelle and stir (as if you were preparing a risotto). After 4 minutes add the parmesan, the cream, the lemon juice and basil.  Continue stirring and let it cook for 3 more minutes, until the sauce is creamy.

STEW WITH HAZELNUTS AND ONIONS

STEW WITH HAZELNUTS AND ONIONS

January 11, 2018 /

INGREDIENTS (4 servings)

1 kg of diced veal / 80 g hazelnuts / 2 shallots / 100 mL milk / flour / 1 glass of Marsala / bay leaf / thyme / 10-15 small onions / 1 spoonful of cane sugar / 2 spoonfuls of vinegar / extravirgin olive oil / salt

Peel and dice the shallots, crush the hazelnuts and brown everything in a pot with 2 spoonfuls of oil. Coat the meat with flour, add it to the pot and let it golden. At this point season with salt, simmer with Marsala, add a glass of warm water, the bay leaf and cook with a lid for 30 minutes. Then add the milk and continue cooking for another 30 minutes. In the meantime prepare the onions: let them brown whole in oil and salt for 5 minutes. Add half a glass of water and cover with a lid so that they become tender (10 more minutes). Then add the sugar cane and vinegar, and without the lid let the sauce reduce till it is glazed. Serve the new with the cooking sauce, the onions some whole hazelnuts and complete with thyme.

THAI CREAM OF BROCCOLI

January 10, 2018 /

INGREDIENTS (4 servings)

600g broccoli / 100 mL coconut milk / 1 leek / 1 ripe avocado / 15-18 macadamia nuts / 3 slices of bread toast / 1 garlic clove / red pepper / extravirgin olive oil / salt

Slice the leek in rings and keep the green part. In a pan, brown the leek rings with a drop of oil, the crashed garlic and a pint of red pepper. While the leek is frying, add the broccoli and let them savor. Add water to cover them and salt. Crush the nuts, dice the bread and slice the green part of the leek. Add everything in a second pan with oil and let it toast. Keep it aside. When the broccoli are tender, add the coconut milk and the diced avocado. Puree everything and add some salt. Serve the soup with the bread and nuts crumbs.

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