Struggling to preserve the Italian culinary tradition oversea

Category: From the oven (Page 2 of 2)


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.


INGREDIENTS (6 servings)

4 zucchini / 1 leek / 1 puff pastry / 250 g ricotta / 4 eggs / 70 g parmesan cheese / 1 spoonful of turmeric / extravirgin olive oil / salt

Slice the zucchini and leek, brown them in a pan with oil. Roll the puff pastry dough in a baking tin. Mix the vegetables with ricotta, eggs, parmesan, turmeric and salt. Pour the mixture in the tin with the puff pastry dough. Cook in the oven at 180 degree for 40 minutes.


INGREDIENTS (4 servings)

lasagna / 4 artichokes / 1 burrata / 1 garlic clove / 50 g grated parmesan / extravirgin olive oil / salt

Clean the artichokes and slice them very thin. Add them to a warm pan with garlic and olive oil, cover with a lid and brown them for 15 minutes with a pinch of salt a a glass of water. Cut the top of the burrata and blend the rest with half the artichokes to form a cream. Form the lasagna, alternating pasta, a layer of the artichokes crea, the sliced artichokes, parmesan, pasta again and so on. Continue till you have finished all the ingredients and complete the last layer with the cream, artichokes, parmesan and the top of the burrata (sliced). Cook in the oven at 180 degree for 20 minutes.


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.


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.


INGREDIENTS (4-6 servings)

1.5 lb of salmon filet / 0.2 lb of robiola / 0.2 lb of pistachios / 0.1 lb of bread crumbs / zest of a lemon / extravirgin olive oil / salt an pepper

Cut the salmon filet for his length so that it opens like a book, season the inside with salt an pepper. With a spoon spread the robiola uniformly on the salmon. Then ground in the mixer the bread crumbs with the lemon zest and the pistachios and sprinkle this mix on the salmon, keeping just a small quantity for later. At this point, roll the salmon tight, bind it with cooking twine (same as meatloaf), season the outside with salt and pepper, and sprinkle the roll with the remaining pistachios mix. Put it on a baking tray, dress with some oil and cook for 25 in oven at 360 F.


INGREDIENTS (6 servings)

6 chicken drumsticks / 6 spoonful of mustard / 4 potatoes / 2 spoonful of paprika / 1 cloves of garlic / juice and zest of 2 lemon /  parsley / extravirgin olive oil / salt

In a bowl, whisk together the mustard with the paprika, the mashed garlic, the juice and zest of the lemon. Dip the drumsticks in this dense marinate, the transfer them on a tray covered with wax paper, sprinkle with oil and salt, and let them cook in the oven at 360 F for 30 minutes. Wrap the potatoes in the cooking film and cook them in microwave at 750 W for 10 minutes. Remove the film and cut the potatoes and let them brown in a pan with oil until golden. When cooked, sprinkle with abundant parsley. serve the chicken drumsticks with the sauté potatoes with parsley.


INGREDIENTS (6 servings)

3.3 lb of beef / 1 bottle of red wine / 14 oz of beef broth / 0.3 lb of diced pancetta / 1 onion /3 carrots / garlic / bay leaves / 2 spoonfuls of flour / 1 spoonful of tomato paste / extravirgin olive oil / salt and pepper

In a saucepan brown the pancetta with some drops of oil for few minutes. Take the pancetta out of the pan, and in the same oil brown the beef (cut in cubes) a bit at a time. It has to brown on the outside but remain raw on the inside. Take te meat out of the pan and in that same pan brown the sliced onion and carrots. Now add once again the pancetta and the meat, season with salt and pepper, add the flour and brown for few more minutes. Simmer with the bottle of wine and the broth, add some bay leaves, the tomato paste and one or two garlic cloves. Bring to a boil, cover with a lid, then put in the oven at 390 F for 2 hours, till the gravy is dense and the meat tender.

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