An Italian Cooking Abroad

Struggling to preserve the Italian culinary tradition oversea

Author: picchio85 (Page 8 of 18)

VEGGIES AND SOY SAUCE RAGU PASTA

December 9, 2017 /

INGREDIENTS (4 servings)

350 g pasta / 1 leek / 1 red pepper / 2 carrots / 2 zucchini / soy sauce / grated parmesan / extravirgin olive oil / salt and pepper

Cook the pasta. Dice the veggies and blend them in smaller pieces. Put them in pan and brown them in oil. Add salt and pepper and let them brown, adding some cooking water so that they do not burn. When they are soft (5-8 minutes) simmer with soy sauce and if needed add some more cooking water. Season the  pasta with the sauce and add some parmesan.

LIME AND TEQUILA CHICKEN

December 3, 2017 /

INGREDIENTS (4 servings)

1 chicken breast / 1 garlic clove / tumeric / mint / 1 lime zest /  tequila / extravirgin olive oil / 400 g green peas / 1 cooked potato / 8 walnuts / 2 leaves of mint / 25 mL of olive oil / slt

Marinate the sliced chicken breast in a mixture of oil, garlic, turmeric, mint, lime zest and tequila. Cook the green peas and when ready, blend them  with the boiled potato, the walnuts, salt, oil and mint. Drain the chicken and grill it on a hot pan with oil and salt. When half-way through simmer with the juice of the lime. Serve the chicken with the mashed green peas.

PASTA WITH LEEKS CREAM AND SPECK

December 2, 2017 /

INGREDIENTS (4 servings)

2 leeks / 10 basil leaves / 50 g of grated parmesan / 150 mL fresh cream / 100 g of speck / 350 pasta (trofie) / extravirgin olive oil / pepper

Cut the leeks and steam them in a pan with oil and half a glass of water. Cover with a lid and cook them till tender (5-8 minutes). Once ready, transfer them in the blender vase with the basil, parmesan and cream, and blend them. In a second pan brown the speck cut in short strips with no seasoning. In the meantime cook the pasta drain it and keep a glass of cooking water. Season the pasta with the leeks cream, if too dense add some cooking water. Complete with the crunchy speck. Season with pepper and serve.

SATAY SALMON

November 30, 2017 /

INGREDIENTS

600 got fresh salmon / sage / 2 and a half spoonfuls of cane sugar / 4 spoonfuls of soy sauce / 1 spoonful of apple cider vinegar / 2 spoonfuls of Port / seeds olive / salt

Melt the cane sugar in the soy sauce, add the vinegar and the Port. Cook the salmon in a hot pan with oil. Season with salt and sage and let it golden on all sides. When nearly ready, brush it with the sauce and let the sauce caramelize.

GREEN PEAS PESTO FARFALLE

October 28, 2017 /

INGREDIENTS

320 g of farfalle / 100 g frozen green peas / 6 walnuts / 3 tablespoons of grated parmesan cheese / 3 tablespoons of olive oil / half a clove of garlic / basil / thyme / salt

Cook the green peas in salted boiling water. When ready, drain them and blend them with 4 walnuts, oil, parmesan cheese, basil and garlic.Add some of the cooking water of the green peas so as to obtain a cream. Cook the pasta and season it with the green peas pesto. Complete with the 2 remaining crushed nuts and some thyme.

SALMON PATTIES

October 8, 2017 /

INGREDIENTS

1 can (14 oz) canned salmon / 1 egg / a quarter cup of thinly chopped onion / half a cup of seasoned bread crumbs / olive oil

Drain and keep the liquid from the salmon. Mix egg, onion, bread crumbs and salmon together. Form patties. If the mixture is too dry add the reserved liquid. In a frying pan, heat olive oil. Place patties in the pan and brown on each side, turning gently. Drain on paper towel and serve.

CURRIED COCONUT CHICKEN

October 7, 2017 /

INGREDIENTS

2 pounds chicken breast, diced / 2 tablespoons of curry powder / half an onion / 2 cloves of garlic / 1 can (14 oz) of coconut milk / 1 can (14 oz) stewed, diced tomatoes / 1 can (8 oz) tomato sauce / 3 tablespoon of sugar / salt and pepper / olive oil

Season chicken with salt and pepper. Heat oil and curry powder in a large skillet over medium-high heat for 2 minutes. Stir in the sliced onion and crushed garlic, cook one more minute. Add chicken, toss to coat with the curry. Reduce heat and cook for 7 more minutes. Pour coconut milk, tomatoes, tomato sauce, and sugar in the pan and stir to combine. Cover with a lid and simmer, stirring occasionally, for 30-40 minutes.

THAI COCONUT SOUP

September 10, 2017 /

INGREDIENTS

2 tablespoons grated ginger / 1 stalk lemon grass, minced / 2 teaspoons red curry paste / chicken broth / 3 tablespoons fish sauce / 1 tablespoon light brown sugar / 13.5 oz coconut milk / 1 pound shrimps / 2 tablespoons lime juice / fresh cilantro / salt / olive oil

Heat the oil in a pot, stir the grated ginger, minced lemongrass and curry paste for 1 minute. Slowly pour 4 cups of chicken broth, stirring. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and cook for 5 minutes. Add the shrimps, cook for 5 more minutes. Stir in the lime juice, season with salt and garnish with cilantro.

CRISPY ORANGE BEEF

CRISPY ORANGE BEEF

September 9, 2017 /

INGREDIENTS

1 and a half pound beef sirloin, sliced / a third of cup of white sugar / rice vinegar / 2 tablespoons orange juice / 2 tablespoons marmalade / salt / soy sauce / 2 cups water / a quarter cup of cornstarch / orange zest /  grated fresh ginger / garlic / broccoli florets seemed / oil for frying

Lay the beef slices on a baking sheet lined with paper towel to dry for at least 30 min. In a bowl mix the sugar, a their of cup of vinegar, the orange juice and marmalade, salt and 1 tablespoon of soy sauce. Set aside. Heat oil in a wok, toss the dried beef in the cornstarch and fry them till golden. Drain the oil from the wok and add orange zest, ginger and garlic, and cook briefly till fragrant. Add the soy sauce mix to the wok, bring to a boil, and cook for 5 minutes. Add the beef and heat stirring. Serve over steamed rice and broccoli.

SALMON CHOWDER

August 25, 2017 /

INGREDEINTS (8 servings)

butter / half a chopped onion / celery / 1 garlic clove / 2 potatoes / 2 carrots / 2 cups of chicken broth / salt / black pepper / dill weed / 16 oz fresh salmon / half a smoked salmon / 1 can milk powder / 1 can cream corn / cheddar cheese

Melt the butter in a large pot over medium heat. Sauté onion, celery and garlic until onions are tender. Stir in the diced potatoes, diced carrots and broth, salt and pepper, and dill. Bring to a boil and reduce the heat. Cover and simmer for 20 minutes.

In the meantime prepare the cream corn. In a skillet over medium heat combine corn, 1 cup of heavy cream, salt, 2 tablespoons of sugar, pepper and 2 tablespoon of butter. Wish together 1 cup of milk and 2 tablespoons of flour, and stir in the corn mixture. Cook over medium heat until thick. Remove from heat and add some parmesan cheese.

Stir in the pot the sliced salmon and the smoked salmon, evaporated milk, corn and cheese. Cook until heated through.

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