An Italian Cooking Abroad

Struggling to preserve the Italian culinary tradition oversea

Author: picchio85 (Page 9 of 18)

PENNE WITH TUNA AND PINE NUTS

June 27, 2017 /

INGREDIENTS (4 servings)

300g tuna fillet preserved in oil / garlic clove / 2 bay leaves / grated zest from 1 lemon / 1 tablespoon fennel seed / 1 tablespoon black pepper / 70 g green olives / 80 g pine nuts / 250 g penne

Pour the oil of the tuna in a skillet, add the bay leaves, the garlic clove, lemon zest, fennel seeds and pepper, and let it simmer at very low fire for 15 minutes. Chop the olives, crash the tuna and add to the skillet with the pine nuts. Sprinkle with lemon juice and let it heat for 5 minutes. Cook the pasta, drain it and mix it with the tun sauce.

CITRUS RISOTTO

June 21, 2017 /

INGREDIENTS (2 servings)

2 grapefruits / 2 limes / half an onion / arborio rice / chicken broth / 100 g mascarpone

Peel the grapefruits and the limes, remove the pith (white part) and dice them. In a pan add some butter and the chopped onion, let it brown for 5 minutes, then add the rice. Let the rice coat with the fat, the add the broth little bi little, keeping a simmer. Season with salt. After 5 minutes add the diced citruses and keep cooking. If the citruses are juicy enough, from this point on you will need to add less broth. When the rice is ready, remove from the fire and add the mascarpone, stirring vigorously. Serve immediately.

PEPPER TOFU

June 20, 2017 /

INGREDIENTS (4 servings)

500 g tofu / cornstarch / butter / 1 shallot / 1 garlic clove / fresh chopped ginger / 3 tablespoons sweet soy sauce / 3 tablespoons light soy sauce / 4 tablespoons dark soy sauce / 2 tablespoons sugar / black pepper / butter / frying oil

Dice the tofu and coat it with the cornstarch. Fry it in a pan with abundant oil till a golden crust is formed. Drain it in paper towels. In the same pan add the butter (after cleaning the oil), stir in the crushed garlic, sliced shallot and ginger, and let it saute for 15 minutes. Add the 3 soy sauces and sugar, then 5 tablespoons of pepper. Add the tofu and mix on medium fire. Serve hot, with rice

CALAMARI STUFFED WITH POTATOES

May 28, 2017 /

INGREDIENTS  (4 servings)

700g calamari / 300 g potatoes / 1 garlic clove / parsley / 1 glass of white wine / 1 handful of black olives / lemon zest / cherry tomatoes / extravirgin olive oil / salt and pepper

Boil the potatoes, peel them, mash them. Divide the tentacles from the squid and dice them with a knife. Slice the olives as well. In a pan brown the garlic clove with a teardrop of oil, add the tentacles and olives and cook for few minutes. Then mix all with the mashed potatoes and season with salt. Add the lemon zest. Fill the squids with this stuffing. Close them with a toothpick and brown them in a pan with oil. Season with salt and pepper, simmer with white wine and cook for 15 minutes with the lid. After 10 minutes add the cherry tomatoes.

SQUIDS ON LENTILS SOUP

May 27, 2017 /

INGREDIENTS (4 servings)

onion, celery and carrot / 1 spoonful of curry / 280g lentils / 1 spoonful of powdered vegetable broth / rosemary / 4 squids / extravirgin olive oil / salt

In a pan brown the diced onion, celery and carrot with oil and curry. Add the drained lentil, salt, let savor for some minutes then cover with water and add he broth and rosemary. Boil for 10 minutes. In the meantime separate the tentacles from the squids, cut the sacs longitudinally and grill them for some minutes per side so that they are crispy and brown. Blend the lentil soup. Serve a spoonful of soup with the squid on top.

FISHBALLS

May 23, 2017 /

INGREDIENTS

400 g of sea mix (squids, shrimps, mussels, etc) already prepared / 1 potato / 2 eggs / bread crumbs / 2 spoonfuls of parmesan cheese /

Grossly mince with a knife the sea mix so that your guests will still be able to taste and feel the fish. Boil a potato, peel it and mash it, mixing it with the minced sea mix. Add an egg yolk and mix everything. Add some parsley, pepper, and salt. Keep mixing, add 2 spoonfuls of parmesan cheese and 2 of bread crumbs. Stir until it has the exact consistency to for the fish balls. If still too liquid, add some more breadcrumbs. Form the meatballs, roll them in the remaining egg then coat with the bread crumbs. Fry in oil and serve.

CROISSANT WITH SAUSAGE AND CHEESE

May 20, 2017 /

INGREDIENTS (8 servings)

1 roll of brisee dough / 550 g of sausage / 6 slices of emmental / 1 spoon of pesto / extravirgin olive oil

Unroll the dough and spread the sausage over it, then cover with the slices of cheese. Cut 8 slices and roll each slice on itself starting from the base. Form in this way 8 croissant and transfer them on and oven tray.

Dilute the pesto with a spoon of olive oil and brush it over the croissants. Cook in the oven at 180 degree for 15 minutes.

 

OCTOPUS WITH ONIONS

March 14, 2017 /

INGREDIENTS (4 servings)

2 small octopuses / 2 onions / extravirgin olive oil / thyme

Mince the onions, put it in a pot, add the octopuses on top, cover with a lid and let it cook for 2 hours at low heat. Turn from time to time. Serve with some thyme and oil. Ideal with some mashed potatoes.

CARBONARA WITH FAVA BEANS AND GREEN PEAS

March 13, 2017 /

INGREDIENTS (4 servings)

350 g fusilli / half a kg of green peas / half a kg of fava beans / 2 small onions / 1 egg / granular beef broth / parmesan or pecorino cheese /  extravirgin olive oil / salt

Dice the onions and brown them in a pan with some oil. Add the peas and the fava beans and some granular broth, season with salt and add half a glass of water. Cook with the lid for 10 minutes. In the meantime break the egg in a bowl and whisk with the grated cheese. Cook the pasta, when ready drain it and sauté in the peas and beans pan, add the egg mixture and turn slowly. Add some more cheese, some pepper and serve.

RISOTTO WITH SPECK, TALEGGIO AND BLUEBERRIES

March 12, 2017 /

INGREDIENTS (4 servings)

arborio rice / 200 g blueberries / speck or pancetta / a glass of red wine / 1 shallot / vegetable broth / taleggio cheese / butter

Mince the shallot and brown it in a pan with some oil an butter. Add the speck and let it color, then add the rice. Toast the rice for few minutes and simmer with white wine. Cook the rice by adding the broth little by little. Halfway thru add half of the blueberries. Then blend the remains blueberries in the mixer and add them nearly at the end. When the rice is ready, turn off the heat, add some butter and the taleggio cheese and mix until creamy.

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