An Italian Cooking Abroad

Struggling to preserve the Italian culinary tradition oversea

Category: Entrees (Page 4 of 5)

OSSOBUCO

OSSOBUCO WITH SAFFRON RISOTTO

December 19, 2016 /

INGREDIENTS

4 veal shake with the bone / butter / extravirgin olive oil / 1 onion / salt / white wine / tomato paste / beef broth / bone marrow / arborio rice / saffron / grated parmesan / garlic clove / 1 anchovy

Vertically cut the fat around the veal shake with scissors (multiple cuts should do so that the meat does not curl), coat them with flour and put in a pan with butter and oil. Let it cook for a couple of minutes, while slicing half an onion and add it to the pan. Turn the meat on the other side, season with salt and simmer with white wine. Once the wine is evaporated, cover the bottom of the pan with beef broth, add 2 spoonfuls of tomato paste, cover with a lid and cook slowly for at least 45 minutes. Add broth if it gets too dry.

In the meantime prepare the risotto. Dice the remaining onion and the bone marrow and put them in a pan with butter and oil. Once brown, add the rice and let it toast, simmer with wine. Add the broth, salt and the saffron, and bring to cooking by adding more broth when needed. Once ready, add butter and parmesan and mix.

Once everything is ready, prepare the “tremolata” (sauce that goes on top of the veal). Fry a crushed garlic clove with abundant butter, an anchovy and lemon zest until brown. Take the garlic off and pour the sauce on the veal.

Serve with parsley.

TEX MEX CHICKEN

December 13, 2016 /

INGREDIENTS (4 servings)

2 chicken breasts / 1 red bell pepper / 3 spoonfuls of extravirgin olive oil / 4 spoonfuls of ketchup / red pepper / paprika / parsley / salt

In the blender mix the red bell pepper with ketchup, oil, pepper and paprika. Dice the chicken and pour the sauce on it. Let marinate for 1 hour. Then cook at 395 F for 15 minutes. Season with parsley and serve with basmati rice.

PINEAPPLE CHICKEN

December 10, 2016 /

INGREDIENTS (4 servings)

2 slices of pineapple / 1 chicken breast / flour / 1 onion / 2 celeries / 1.5 oz of pine nuts / 3 oz of bean sprouts / 3 spoonfuls of soy sauce

Dice the pineapple, dice the chicken and coat it with flour. Slice the onion and the celery. Add the veggies in a pan with a drop of oil and let them brown. Add the chicken and the pine nuts and cook for some minutes. Add the pineapple and the bean sprouts. Cook on a medium heat until the chicken is ready. Simmer with soy sauce and half a glass of water. Season with salt and make the sauce thicken. Serve with basmati rice.

STUFFED SPINACH ROLL

October 24, 2016 /

INGREDIENTS (4 servings)

7 oz fresh spinaches / 1.5 oz of butter / 5 eggs / 3.5 oz grated parmesan cheese / 5 oz cream cheese / 5 oz canned tuna / salt and pepper

Cook the spinaches in a pan with butter and a pinch of salt. In a bowl, whisk the eggs with the grated parmesan. When the spinaches are ready, drain them and blend them in a blender, then add them to the egg compote. Pour the compote on a oven trail and cook at 360 F for 10 minutes. In the meantime, prepare the stuffing, mixing together the cream cheese and the crunched tuna. Add a pinch of salt and pepper. Once the frittata is ready, let it cool down, then spread the cream and roll the frittata. Let it rest in the fridge for a couple of hours.

BACON CHEESEBURGER

BACON CHEESEBURGER

October 9, 2016 /

INGREDIENTS

bacon / crumbled blue cheese / your choice of diced burger meat / 1 leaf of lettuce / 1 tomato / burger bun

Use a dough cutter to shape your burger: start with a layer of diced bacon, add a layer of blue cheese crumble, then end by adding the minced meat and press firmly. Heat some oil in a pan and add the burger, bacon side down first. After 3-4 minutes, when the bacon is crunchy, flip the burger, so that the meat cooks and the bacon’s juices trickle down in the burger. When the meat is cooked to you preferred choice, serve in a ban with lettuce and tomato.

MULLET RISOTTO

October 8, 2016 /

INGREDIENTS (4 servings)

arborio rice 10 oz / 8 mullet filets / 2 shallots / 1 glass of white wine / vegetable broth / mascarpone / grated parmesan / 1 red pepper / 2 garlic cloves / 1 spoonful of vinegar / 2 spoonfuls of vermut / saffron / parsley / extravirgin olive oil

Mix the saffron with 5 spoonfuls of oil and marinate 4 mullet filets in the fridge. For the sauce, heat some oil in a pan with garlic and the diced red pepper, on high heat for 5 minutes, then add the vinegar and let simmer. Pour the vermut and simmer again, add half a glass of the vegetable broth to soften the red pepper during the cooking. Once they are ready, blend them and add slat and pepper. To prepare the risotto, brown the sliced shallots in some oil, add the 4 remaining mullets and sauté them till they fell apart, add the rice, let it toast, then simmer with white wine. Season with salt, and let it cook adding the broth when necessary. When ready add the mascarpone and the parmesan and mix till creamy. For the filets, heat a pan and add the marinated filets. Place the risotto in a plate with the mullets on top and the sauce on the side

MEATLOAF

September 27, 2016 /

INGREDIENTS (6 servings)

14 oz minced beef meat / 3-4 slices of bread / 2 oz parmesan cheese / 1 glass of tomato sauce / 1 onion / 1 egg / basil / nutmeg / bread crumbs / extravirgin olive oil / sugar / salt

Prepare a sauce browning the sliced onion with oil, add the tomato sauce, salt, a pinch of sugar and the basil, and cook with a lid for 10-15 minutes. Drench the bread with thee sauce and mix everything with the meat, then add the parmesan, the egg, and some nutmeg. Mix everything together. Grease with some butter a ring mold or a plum cake mold, dust it in bread crumbs and pour the mixture in, press well and level it. Cook the meatloaf for 20-30 minutes at 360 F, then serve it with carrots and peas.

FISH CURRY

September 26, 2016 /

INGREDIENTS (4 servings)

15 oz of cod / 7 oz basmati rice / 3 oz fresh cream / 2 spoonful of coconut powder / 1 glass of white wine / 1 spoonful of curry / half an onion / half a spoonful of turmeric / half a spoonful of paprika / half a ginger root / nutmeg / cayenne pepper / parsley / extravirgin olive oil / salt

Slice the onion and brown it the a pan on low heat wit some oil. Add the curry, the turmeric, the paprika, the nutmeg, a pinch of cayenne pepper and sauté on low heat for the spices to free all their aromas. Add the grated ginger and the shredded coconut. Brown for some more minutes, then simmer with the white wine. Let it evaporate then add the cream. Bring to a boil, add the cod cut in small cubes. Cook with the lid for 10 minutes, then remove the lid and continue the cooking to make the sauce denser. Season with parsley and serve with some lime basmati rice.

CORDON BLEU

CORDON BLEU

September 7, 2016 /

INGREDIENTS (4 servings)

8 slices of chicken breast or turkey breast / 4 slices of cooked ham / 4 slices of cheese / 2 eggs / flour / bread crumbs / seeds oil / salt and pepper

Beat the meat to make the slices thinner, salt them and season with pepper. Cover 4 of them with the ham and the cheese. Then close them with the remaining 4 slices of meat (like a sandwich), then coat them with the flour pressing well, put them in the beaten eggs, then in the bread crumbs. Fry the cordon bleu in a pan with hot oil but keep the temperature low, so that the meat has the time to cook without the breadcrumbs burning.

PORK LOIN WITH PINEAPPLE

September 6, 2016 /

INGREDIENTS (4 servings)

2 lb of pork loin / 1 glass of white wine / 1 glass of rum / half a glass of pineapple juice / 2-4 bay leaves / 2 garlic cloves / 1 spoonful of honey / 1 spoonful of paprika / 1 pineapple / butter / extravirgin olive oil / salt

Cut the loin in slices 1 finger thick. In a pan fry with some oil a clove of garlic and a bay leaf, then take them off and add the pork slices, cooking them one minute per side. Add the wine and cook on a high flame for 3 minutes, then transfer the slices on a plate and cool them. In the same pan pour the pineapple juice, the paprika and the salt, the honey and the rum. Cook for a few minutes till the liquid has reduced. Rub the second garlic clove over the pork loin slices, then thread them on a stick alternating them with the pineapple slices. Put some oil in an oven pan, add the skewer and a bay leaf, put some butter flakes on the meat and cook in the oven at 392 F for 10 minutes, then pour the pineapple, rum and honey sauce on the meat, and keep cooking at 374 F for 10 more minutes. Then increase the temperature to 428 F,  brush the meat with the sauce, and cook for 10 more minutes.

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