Author: The Real Italian Food

Categories
Lunch Main Pasta Vegetarian

Ravioli Pasta with Ricotta Cheese and Spinach or Ravioli Ricotta e Spinaci

How to prepare the real Italian recipe of Ravioli with Ricotta Cheese and Spinach filling or “Ravioli Ricotta e Spinaci”, sage and butter sauce

The ravioli with ricotta cheese and spinach are a classic first course. They represent one of the best-known uses of fresh egg pasta. The filling of ricotta and spinach is light and fresh.

This is a simple stuffed ravioli made with a creamy ricotta spinach blend. Ideal for a vegetarian household, this is a special-occasion dish. Ideally for those delicate and sophisticated ravioli a butter and sage sauce would be perfect.

Ingredients for 6 people

Ingredients for Fresh Pasta Home Made

  • 500 grams of Flour “0”
  • 5 Eggs

Ingredients for Ravioli Filling with Spinach and Ricotta

  • 200 grams of Ricotta Cheese
  • 600 grams of Spinach
  • 180 grams of Parmesan Cheese
  • Salt, Pepper and Nutmeg as you prefer

Ingredients for Ravioli Sauce with Sage and Butter

  • 100 grams of Butter
  • Parmesan Cheese grated as you prefer
  • Pepper as you prefer
  • 6 fresh Sage leaves

Preparation of Fresh Pasta Egg

1. By Hand Pasta: on a clean wood surface make a well with the flour with donut shape. In a measuring cup mix the eggs, pour the liquid mixture slowly into the flour and mix slowly in round circles with your fingers until all of the liquid mixture is incorporated. Do not force the dough to take all of the flour. If you are going to use a Pasta Maker machine to roll out the dough you may at this point form the dough into a ball and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you are going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.

Preparation of Ravioli Filling

2. Wash the spinach and let them boil for 10 minutes in boiling water. When cooked, drain them well and let cool before you chop. It’s very important that spinach are well drained. Prepare the filling by mixing in a bowl the ricotta, spinach, 2 eggs, Parmesan, salt, pepper and nutmeg until you have a smooth mixture.

3. Take the dough, divide the dough in half and roll each part into two layers with a thickness of about 2 mm, with the aid of a rolling pin or a “Pasta Maker” machine. Spread the filling on the pastry with ricotta cheese and spinach in piles equidistant. Cover with the other sheet and cut out the ravioli with the toothed wheel or with the form ravioli.

Preparation of Ravioli Sauce

4. You can now dress the ravioli ricotta and spinach with a simple tasty sauce: with butter and sage in order to bring out the best of the filling flavor from your ravioli. Heat 100 grams of sliced butter in a pan over low heat and add the fresh sage leaves. Sauce is ready! Brush up directly in the pan the ravioli just drained and serve hat, complete the dish with a grinding of fresh pepper and of course a sprinkling of grated Parmesan cheese.

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Categories
Dinner Healthy Main Veal

Veal Escaloppes with Marsala or Scaloppine al Marsala

How to prepare the real Italian recipe of” Veal Escallops with Marsala or Scaloppine al Marsala”

The Veal Escallops Marsala are a quick and easy dish to prepare, suitable for all occasions. The Escallops Marsala are a variation to those in white wine, soft flavor enhanced by the creaminess of Marsala sauce, with a sweet taste and with some harmonious note of Tabasco, really to amaze your guests.

 

Ingredients for 4 people

  • 600 grams of Breat Veal sliced
  • 100 grams of Butter
  • 1/2 glass of Marsala
  • Parsley chopped
  • Flour as you need
  • Salt and Pepper as you prefer

Preparation

1. Arrange the slices of meat on cutting board, lined with a sheet of parchment paper, cover with another sheet of paper and beat with a meat mallet so that they are more subtle. Pass the meat in flour, on both sides, pressing lightly with your hands to make it adhere well.

2. Melt the butter in a pan and, when it is ready, add the sliced meat without overlapping, cook them over high heat turning. Proceed with all the slices of meat addition of readily butter.

3. Once ready put the meat on a plate. In the same pan, pour the Marsala cook for 2 minutes, then add the meat and cook for about 3-4 minutes over medium heat, turning. Served.

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Categories
Dinner Healthy Lunch Main Veal

Veal Rolls with Parma Ham or Involtini di Vitello al Prosciutto

involtini with parma ham

How to prepare the real Italian recipe of Veal Rolls with Parma Ham or “Involtini di Vitello al Prosciutto Crudo di Parma”

The veal rolls with parma ham are a tasty main dish, easy and quick to prepare. Ideal for a tasty Italian meal when you do not have much time. It’s a great way to use the leftover ham too. The veal for this should always be of the best quality. Ask the butcher for long slices that each to weigh about 90 g (3 oz), then cut them in two and bash them out even thinner. This dish has a nice woodsy flavor provided by fresh sage.

Ingredients for 4 people

  • 500 grams of Slices Veal
  • 200 grams of Parma Ham
  • 60 grams of Breadcrumbs
  • 1 glass of White Wine
  • 1 Egg yolk
  • Sage leaves for each slice of veal
  • 50 grams of Butter
  • Vegetable Broth as you need
  • Milk as you need
  • 3 tablespoons of Extra Virgin Olive Oil
  • Salt and Pepper as you prefer

Preparation

  1. Put the bread to soak in a little milk. Arrange the slices of meat on cutting board, lined with a sheet of parchment paper, cover with another sheet of paper and beat with a meat-mallet so that they are more subtle.
  2. Chopped together 100 grams of parma ham and two sage leaves. Squeeze the bread and put it in a bowl, add the chopped parma ham, parmesan cheese, egg yolk, salt and pepper and mix well.
  3. Spread the filling on the slices of meat rolled to roll, wrap each roll with a slice of parma ham and stop it with a toothpick poking out of each roll a leaf of sage.
  4. In a frying pan, melt the butter with 3 tablespoons of Extra Virgin Olive Oil, add the roulades and brown for a few minutes, when they are golden-brown add the wine and let evaporate, add salt and pepper as you prefer.
  5. Add the filling of ham slices, cover and simmer for 20 minutes, stirring occasionally the rolls, if the sauce is too dry, wet with vegetable broth. Ready to serve.

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Agrodolce

Categories
Appetizers Fried Rice

Ragù and Mozzarella Rice-balls or Supplì al Telefono Roman Style

How to prepare the real Italian recipe of  Rice-balls or “Supplì al Telefono”

One of the best dish of our region Lazio, originally from Rome. Supplì are Italian snacks consisting of balls of rice with tomato sauce, mozzarella and raw egg, typical of Roman cuisine.

The story of the name is funny, the term “Supplì” comes from the French word surprise, but “Supplì al telefono” literally means “Supplì on the phone”, because if you open them, when still warm, the cheese inside that has melted while cooking, will stretch between the 2 halves similar to the wire of a telephone.  This dish is a great surprise and we are pretty sure that it will be very difficult to stop eating!

Ingredients for 4 people

  • 300 grams of Rice
  • 200 grams of Tomato canned
  • 100 grams of Ground Beaf
  • 20 grams of Butter
  • 100 grams of Mozzarella Cheese
  • 50 grams of Breadcrumbs
  • 1 Onion Blonde
  • 1 Carrot
  • a Stalk of Celery
  • 5 tablespoons of Extra Virgin Olive Oil
  • 1 glass of White Wine
  • Salt and Pepper as you prefer

The sauce preparation

In a casserole make a “soffritto”: pour 3 tablespoons of Extra Virgin Olive Oil, add carrot, onion and celery previously chopped and cook over medium heat for 5 minutes until the “soffritto” has softened. Add the meat and cook slowly for 5 minutes, add the white wine and when it is evaporated add the tomato canned, salt and pepper. Cover and cook a medium heat fo 1 hour.

In the meantime in a pan heat 2 tablespoons of oil and add the rice, fry, stirring, over a medium heat for 2-3 minutes. Lower the heat and add the vegetable stock, cover with a lid and cook for 15 minutes, stirring occasionally, the rice should be cooked al dente. In a bowl pour the rice, the butter and the ragù sauce, mix well and let rest for 1 hour, better if you place it into the fridge.

Now we make a Suppli

Take a heaped tablespoon of risotto and shape it into a ball (it seems as croquettes) between the palms of your hands. Press a pinch of mozzarella cheese in the middle and cover with risotto. Dip the supplí into the beaten egg, then roll it in the breadcrumbs until evenly coated.

Heat the oil in a non-stick frying pan, add the supplí, and then quickly fry for 3 minutes on each side until lightly golden. Remove the supplí from the pan and drain it on absorbent kitchen paper.

IMPORTANT TO KNOW: while Supplì are rice-balls of rice mixed with Ragù and filled with Mozzarella, Arancini instead are rice-balls of white rice with saffron and have the Ragù and Piselli only inside as filling. Very different.

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Categories
Chicken Christmas Lunch Main

Guinea Fowl Stuffed with Sausage, Olives and Capers

How to prepare the real Italian recipe of “Guinea Fowl Stuffed with Sausage, olives, and capers or “Faraona Ripiena”

Stuffed guinea fowl is called the Queen’s Christmas dish. A classic refined dish and tasty main suitable for an important dinner.  Indulgent Sunday lunch or special occasion dish. A traditional Christmas recipe which combines culinary properties with the highly nutritious value of guinea fowl meat. Guinea fowl is leaner than chicken and has a slightly heartier flavor which makes it ideal for rich autumn and winter dishes featuring smoky bacon, earthy lentils and root vegetables, chestnuts, bitter chicory, and herbs like sage and rosemary. This festive game bird makes an ideal Christmas dinner.

Ingredients for 6 people

  • 1 kg 500 grams of boned Guinea Fowl
  • 100 grams of Bacon cut into slices
  • 200 grams of Sausage
  • 80 grams of Green Olives
  • 50 grams of dried Mushrooms already soaked
  • 4 Anchovies/Anchovies fillets
  • 1 Egg
  • 100 grams of White Bread
  • half a glass of Milk
  • half a glass of White Wine
  • 1 sprig of Rosemary
  • 1 sprig of Sage
  • 20 grams of Butter
  • 2 tablespoons of Extra Virgin Olive Oil
  • Salt and Pepper as you prefer

Preparation

1. Wash the anchovies and remove the bones to have anchovy fillets, fry in a pan with 1 tablespoon extra virgin olive oil for 2 minutes at medium- low temperature. Add the sausage chopped into pieces, green olives, chopped dried mushrooms, salt, and pepper. Soften the white bread in a bowl with a bit of warm milk, then squeeze and knead with sausage, adding the whole egg.

2. On a big plate, reverse the guinea fowl meat side up, add salt and fill with the stuffing. Close it and sew it with a needle and cooking thread, then cover with slices of bacon and tie with kitchen twine.

3. In a skillet, brown the meat with the olive oil and butter, pour the white wine. Once browned, move the guinea fowl in a baking dish and bake in a preheated oven at 180 degrees for 45 minutes.

Variation: A chicken can be used in place of guinea hens.

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Categories
Appetizers Christmas Dinner Eggs Main Vegetarian

Russian Salad or Insalata Russa

How to prepare the real Italian recipe of Russian salad or “Insalata Russa”

A typical recipe for a family Christmas dinner but you can prepare it anytime and maybe for a nice dinner with friends. This is a typical cold appetizer. A recipe grandmothers use every time there’s a family gathering or a special occasion. The Russian Salad flavor and texture  differs from the standard salads, as it uses boiled veggies rather than raw ones It is an easy a vegetarian dish.

Ingredients for 6 people

  • 3 large Potatoes, boiled, peeled and cubed
  • 4 Carrots peeled and diced
  • 200 grams of shelled Peas
  • 200 grams of green Beans boiled and cut in small pieces
  • 400 grams of Mayonnaise
  • 3 Eggs
  • 2 tablespoons of Mustard
  • Salt and Pepper as you prefer
  • “Prezzemolo” or Parsley to decorate

Preparation

1. Clean well the carrots and the potatoes, wash and chop into little cubes of the same size. Clean the green beans and cut them into small pieces.

2. Bring a large pot of water to a boil; add potatoes and carrot. Cook until potatoes are tender, 20 to 30 minutes. Boil all the vegetables in salted water, add them when the water is at boiling temperature. Drain very well so that you eliminate all the water, pour into a bowl and mix the mayonnaise with the mustard, salt, and pepper.

3. In the meanwhile boil 3 eggs and once cooled, remove the shell and cut them in slices, you will need them to garnish the dish. Let the Russian salad rest refrigerated for 1 hour, decorate with the eggs and serve.

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Categories
Cheese Lunch Main Pasta

Classic Spaghetti Pecorino and Black Pepper, Cacio e Pepe

How to prepare the real Italian recipe of Pecorino Cheese and Black Pepper Spaghetti or “Spaghetti Cacio e Pepe”

Cacio e Pepe is an easy and quick recipe from Rome, a typical Roman pasta dish. The name literally means “Cheese and Pepper“, the ingredients of the dish are very simple and include only black pepper, Pecorino Romano cheese, and pasta.  Cacio e Pepe is typically made with long, thin spaghetti, such as tonnarelli or vermicelli or its also amazing with short pasta like rigatoni. It is among the simplest pasta, but if well prepared it can be wonderful.

 

 

Ingredients for 4 people

  • 400 grams of Spaghetti Pasta (like De Cecco)
  • 160 grams of grated Pecorino Cheese
  • Plenty of Black Pepper
  • Salt as you prefer

Preparation

1. In a bowl grate the Pecorino Romano cheese and add a little of cooking water (from the pasta boiling water), add plenty of pepper.

2. In the meanwhile bring water to a boil in a tall pot with a bit of salt.  Cook spaghetti or rigatoni pasta as directed on package, drain pasta “al dente” and pour into a bowl with the pecorino cheese sauce previously made, saute it all for 2 minutes to make sure that all ingredients are thoroughly mixed. Serve with additional grated pecorino on top.

TIP: The only precaution to be taken in preparing this dish is to leave some of the hot cooking water with the pasta: the heat melts the cheese while the starches in the water help bind the pepper and cheese to the pasta. Reserve some pasta water using a ladle. While you are boiling spaghetti, the pasta releases starch into the water.  Since starch is naturally sticky, it helps Pecorino Romano cheese fats to amalgamate well with both water and pasta.

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Categories
Lunch Main Pasta Vegetarian

Easy Garlic, Oil and Chili Spaghetti

How to prepare the real Italian recipe of Garlic, Extra Virgin Olive Oil and Chili Spaghetti or “Spaghetti Aglio, Olio e Peperoncino”

A classic and very simple dish of the Italian cuisine, cooking at home made the simplest, fast and delicious. This typical late-night Roman dish is astonishingly fully flavored, and it’s so easy and inexpensive to make. Start the water before you do anything else because the sauce takes less than 10 minutes start to finish.For variety try out additional ingredients such as courgettes, asparagus or mushrooms, be creative and fast. A wonderful solution when there is little time to cook. So easy and so delicious!

Ingredients for 4 people

  • 400 grams of Spaghetti Pasta (like Barilla n°5)
  • 10 grams of Garlic
  • 10 grams Fresh Chili
  • 50 grams Extra Virgin Olive Oil
  • 5 grams of Parsley
  • Salt as preferred

Preparation

1. Cut the fresh red chili into small strips (removing all the seeds inside), in the meanwhile in a pan heat the olive oil with the peeled garlic and chili. Heat oil in a pan over medium heat and sauté, after about 3 minutes remove the garlic – garlic and oil should not burn – and add a little of boiling water taken from the pasta cooking water.

2. Boil pasta in plenty of salted water according to package directions. Drain the pasta as from instructions on the package to be “al dente“, and pour it into the pan, sauté for a few minutes, add the parsley and if needed max 4 tablespoons of cooking water. Serve immediately and hat.

TIP:  Garlic should always be fried in entire pieces or half big pieces, so that you can remove it once the oil got the flavor, the idea here is to get a garlic flavor not to eat entire garlics or worst scenario little garlic pieces all over pasta as in many fake Italian recipes often is suggested.

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Categories
Appetizers Christmas Dinner Eggs Vegetarian

Crème Brûlée with Parmesan Cheese

Creme Brulee

How to prepare the real Italian recipe of  “Creme Brulee with Parmesan” or Creme Brulee al Parmigiano

This is a savory version of the traditional Crème Brûlée, easy to make and flavored with Parmesan cheese. A revisitation of the classic french creme bruleé but with a salty taste all Italian. One of the simplest recipes to impress your guests.

Ingredients for 8 small pudding molds

  • 200 ml of Milk
  • 200 ml of liquid Cream
  • 6 Egg yolks
  • 60 grams of Parmesan Cheese like Parmigiano Reggiano
  • Nutmeg, Salt and Pepper as you prefer
  • 2 tablespoons light brown Sugar as you prefer

Preparation

1. In a saucepan heat the cream with the milk, salt, pepper and nutmeg and bring to boiling temperature. Turn off the heat and let it cool, meanwhile beat the 6 egg yolks and incorporate them into the mixture previously cooled, distribute into the small pudding molds and bake for 25-30 minutes at 90°.

2. Remove from the oven, let it cool, for a savory and sweet taste, sprinkle with the brown sugar and bake with grill mode for 1 or 2 minutes, based on the kind of oven.

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Categories
Chicken Dinner Gluten free Healthy Lunch

Easy Lemon Chicken Breast or Petto di Pollo al Limone

How to prepare the real Italian recipe of Lemon Chicken Breast or “Petto di Pollo al Limone”

A simple and tasty dish for an easy and delicious dinner with friends. An all-Italian interpretation of a dish that comes from distant China. There are many recipes of Lemon Chicken worldwide the one we propose here is an all Italian version from traditional authentic Italian cuisine. You can choose chicken breast as a healthy choice for this easy Italian dish. This recipe is a good option for a healthy lunch with low calories and lot’s of proteins, using chicken.

Ingredients for 8 people

  • 1Kg ½ Chicken Breast (You can also use 1 entire Chicken and maybe cut into chunks if you prefer)
  • juice of 9 Lemons
  • 2 Lemons cut into rings
  • 5 tablespoons of Mustard
  • Salt, Black Pepper, Pink Pepper as preferred
  • Olives
  • fresh Parsley

Preparation

1. Take a the chicken breast fillets (or the entire Chicken better if in chunks), add them into a bowl to marinate overnight with the juice of 7 lemons, 5 tablespoons of mustard, salt, black pepper and red pepper.

2. Transfer the chicken with half of the juice in a baking sheet and bake for 40 minutes at 180°C after that wet the chicken with the sauce and garnish with the lemon slices and olives, continue cooking at 200° for 25 minutes more. Finish the preparation of the recipe of lemon chicken with a pinch of fresh parsley.

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Lemon Chicken_2015

Categories
Lunch Main Pasta Seafood

Spaghetti with Tomato, Black Olives, Anchovies, Capers or Puttanesca

How to prepare the real  Italian recipe of Spaghetti with Tomato, Olives and Capers or “Spaghetti alla Puttanesca”

“Spaghetti alla Puttanesca” is a very tasty dish of the regional cuisine from Campania, there are many versions, but this is the original and most popular. “Pasta alla Puttanesca” from Campania and Lazio regions. The translation of the title of this dish is “whore’s pasta” believe it or not. Olives, fresh tomato, anchovies, and capers give to this quick dish an intense and very special flavor. Really good and tasty.

Ingredients for 6 people

  • 600 grams of Spaghetti Italian Pasta (Barilla or De Cecco for example). Spaghetti is the ideal pasta for this recipe, but any kind of pasta will be fine
  • 3 cloves of Garlic
  • 500 grams of Tomato fresh or canned
  • 1 tablespoon of Origan
  • 4 tablespoons of Extra Virgin Olive Oil
  • 100 grams of Capers
  • 200 grams of Black Olives
  • 2 Anchovy fillets (salted or in oil) if you like it, otherwise go ahead without anchovies
  • Chilli, Salt and Pepper as preferred
  • chopped Parsley

Preparation

1. In a pan add 4 tablespoons of Extra Virgin Olive Oil, 3 cloves of garlic, chilli and anchovies. Gently fry the garlic, chilli and  anchovy fillets in the oil. Mash the anchovies with a wooden spoon until they have completely dissolved. Cook until the garlic becomes golden and then eliminate it, remove it from the pan.

2. Add the tomato sauce and cook for 30 minutes, after that add salt, pepper, 1 tablespoon of oregano, capers, olives previously sliced and chilli, cook for 5 minutes more.

3. Cook pasta in the traditional Italian way boiling salted water until “al dente” drain and add to the pan with the sauce. Toss the pasta with the sauce and heat gently for a couple of minutes.

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spaghetti-alla-puttanesca

Categories
Dinner Lunch Main Pasta

Tagliatelle with Parma Ham or Tagliatelle al Prosciutto

How to prepare the real Italian recipe of Tagliatelle Pasta with Butter and Parma Ham or “Tagliatelle Burro e Prosciutto”

A nice pasta for everyday lunch with the family. Tagliatelle Pasta with Parma Ham and butter are a quick, easy and simple recipe, a very tasty dish, ideal for a Sunday lunch for adults and children. Of course, better if pasta is homemade.

Ingredients for 6 people

Preparation

1. Melt slowly 150 grams of butter in a pan and add 200 grams of Parma ham cut into strips, it’s very important that the butter melts only, it should not fry.

2. In the meanwhile boil the noodles in salted water, drain the Tagliatelle pasta, keeping aside 1 cup of the cooking water, season the pasta with the sauce and Parmesan Cheese and 3 or 4 tablespoons of the cooking water. Enjoy.

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Tagliatelle-Pasta-with-Parma-Ham_2015

 

Categories
Pasta Seafood

Spaghetti with Clams or Pasta con le Vongole

How to prepare the real Italian recipe of Spaghetti with Clams or “Spaghetti con le Vongole”

Spaghetti Pasta with clams is one of the most famous dishes of the Campania Region but loved throughout Italy from north to south.

Ingredients for 6 people

  • 600 grams Spaghetti Pasta (like De Cecco)
  • 2 kg of Clams
  • 5 cloves of Garlic
  • Parsley as you prefer
  • 7 tablespoons of Extra Virgin Olive Oil
  • Chilly as preferred

Preparation

1. One hour before cooking the clams leave them to soak in a bowl with water and salt, in order to remove the excess of sand, then wash them very well. Add to a pan about 5 tablespoons of Extra Virgin Olive Oil and 3 cloves of garlic, add the clams and cook until all will be open. Garlic and chilli will be softened in a pan, with clams and white wine, and left to steam for few minutes.

2. Remove the cooking water from the clams, and filter it carefully, all shelled clams, just leave some with the shell for the presentation of the dish if you wish, and fry them in a pan with two tablespoons of Extra Virgin Olive Oil and 2 cloves of garlic, chilly, include a large sprig of parsley and chilly or pepper as you wish. Once the shells are open and pan-fried, the whole lot is added to the pasta, in this case, spaghetti “al dente”, sprinkled with chopped parsley, and served. Do not forget to allow the pasta to rest in the sauce for a minute or so to absorb it, improving the flavour of the entire dish.

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Spaghetti Pasta with clams_2015

Categories
Appetizers Dinner Fried Vegetarian

Fried Mozzarella Sandwich or Mozzarella in Carrozza

How to prepare the real Italian recipe of Fried Mozzarella Sandwich or “Mozzarella in Carrozza”

“Mozzarella in Carrozza”, literally, mozzarella cheese in a carriage, is one of the rustic glories of Neapolitan cuisine. It’s a kind of savory French Toast or a kind of grilled cheese sandwich but fried. If you have a short time to cook, then this recipe is the ideal fast and super tasty solution, better with friends.

 

 

Ingredients for 1 person

  • 2 slices of Mozzarella Cheese, use Italian imported “mozzarella di bufala” if preferred
  • 2 slices of white Bread
  • Flour
  • 3 Egg yolks
  • ½ glass of Milk
  • a pinch of Salt
  • Oil to fry

Preparation of the Fried Mozzarella Sandwich

1. Cut 2 slices, not very thin, of mozzarella cheese and white bread. Take the slices of white bread, then place a slice or two of mozzarella cheese between two of the bread slices to make a sandwich. Make sure that the mozzarella slices are smaller than the bread slices so that you have a good margin around the slices, to prevent the cheese from falling out as it melts during cooking.

2. In a bowl, beat 3 eggs with milk and salt. Fill a large skillet with oil, enough for a semi-deep frying session, about 2cm/1 inch deep. While the oil is heating up, add the sandwich into the flour and then into the eggs. Make sure that the sandwich absorbs all the eggs and then fry in hot oil. When they’re all done, golden color, but not burned, sprinkle the sandwiches with salt and serve hot immediately.

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Mozarella-in-carozza

 

Categories
Breakfast Cake Dessert

Soft Heaven Cake or Torta Paradiso

How to prepare the real Italian recipe of the Soft Heaven Cake or “Torta Paradiso”

The Soft Heaven Cake or Torta Paradiso is one of the most loved by children for its simplicity and taste. The cake is similar to a chiffon cake, as it is light and airy. Soft and delicate, it is ideal for a snack or a tasty breakfast Sunday. This is originally a traditional dessert from Genova, a very delicate, light and soft sponge cake that everyone loves.

Ingredients

  • 6 Eggs
  • 3 Egg Whites
  • 200 grams of Sugar
  • 200 grams of Butter
  • 1 grated Lemon
  • 100 grams of Potato Flour
  • 100 grams of Flour
  • 1 tablespoon of Vanilla Sugar
  • a dose of Baking Powder

Preparation

1. Separate the egg whites from the yolks and put everything aside. Add the butter to a bowl, at room temperature and beat with an electric mixer until it becomes all fluffy, creamy. Include gradually the sugar and continue beating. Stir the softened butter with the sugar for a creamy mixture. Combine the 6 egg yolks one by one gradually and continue beating the mixture until it becomes light and still fluffy.

2. Add the 2 flours, the vanilla sugar and the baking powder slowly continuing to beat. Mix everything well. Beat all the egg whites with a pinch of salt until stiff. Combine the egg whites into the mixture, stirring gently. Add the egg whites, previously whites stiff and grated lemon rind. Butter and flour a cake pan of 20 cm of diameter and pour the mixture into the cake pan, bake at 180° for 50 minutes.

3. Let it cool and sprinkle with powdered sugar. Fluffy, soft and delicious. Powdered sugar on this cake will not absorb into the cake and get gummy. So when the cake is cool, sift the sugar all over the top of the cake. For a special twist cut the cake in the middle and add Nutella covering all the bottom surface like a sweet sandwich. Enjoy.

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Categories
Lunch Main Pasta Vegetarian

Angry Penne, Pasta Tomato and Chily or Penne all’Arrabbiata

How to prepare the real Italian Recipe of “Angry Penne Pasta with Tomato sauce and chili or Pasta all’Arrabbiata”

The easy spicy favorite pasta of the Italian cuisine. Although this recipe has undergone many changes generally this below is commonly used as the real recipe in Rome for “Penne all’Arrabiata”.

Ingredients for 6 people

  • 320 grams of Pasta “Penne”
  • 3 or 4 Garlic gloves
  • Hot Chili as preferred
  • 500 grams of Tomato sauce or you can also use fresh slices of tomato for a healthier version
  • 4 tablespoons of Extra Virgin Olive Oil
  • Parsley as preferred (do not use cilantro – never!)

Preparation

1. Add 4 tablespoons of extra virgin olive oil, garlic, and red pepper to a pan, fry for few minutes. Don’t let the garlic turn brown, after 2 minutes max, add the tomato sauce and a little bit of salt. Reduce the heat, cook for another few minutes, stirring occasionally and crushing the tomatoes into the sauce.

2. Cook for about 15 minutes. In the meantime, cook the penne according to the packet instructions. Boil the Penne pasta and dress with the tomato sauce and chopped parsley. Mix the pasta with sauce and garnish with parsley, optional, add and handful of grated parmesan cheese.

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Categories
Dinner Main Pie Vegetables Vegetarian

Aubergines and Tomato Pie or Parmigiana di Melanzane

How to prepare the real Italian recipe of “Aubergines and Tomato Pie or Parmigiana di Melanzane”

Expression of the simple home cooking but creative and above all economic “Aubergines and Tomato Pie” is one of the most successful dishes of the Mediterranean tradition and has a great advantage, it can be prepared in advance and cooked in the oven before serving it hot and sliced.

Ingredients for 6 people

  • 1 kg of Aubergines
  • 1 Kg of Tomatoes
  • 500 grams of Mozzarella Cheese
  • 100 grams of Parmesan Cheese
  • Basil as you prefer
  • 4 tablespoons of Extra Virgin Olive Oil
  • Salt and Pepper
  • Peanut oil for frying

Preparation

1. Cut the Aubergines into slices about half a centimeter and sprinkle of salt, so that they lose the bitterness. In the meanwhile prepare the tomato sauce, add to a pan the extra virgin olive oil, warm and then add the tomato and salt, cook for about half an hour, over medium heat. After about 30 minutes, rinse the aubergines to remove the salt and dry well with paper towels. Flour the slices one by one and in a high-sided frying pan fry them in hot oil. Drain the oil and leave them to dry on absorbent paper.

2. When the sauce will be restricted, place in a baking pan with high sides, stratify the components in order: the tomato sauce, aubergines, mozzarella cheese slices and Parmesan cheese, repeat until all ingredients are used. Complete with tomato sauce and Parmesan cheese on top. Bake at 200 ° for 30 minutes.

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Categories
Chicken Dinner Main

Hunter’s Chicken Stew or Pollo alla Cacciatora

 

How to prepare the real Italian recipe of Roasted “Pollo alla Cacciatora” or Hunter’s Chicken Stew

One of the oldest recipes of the Italian cuisine, mainly from Tuscany region, this chicken olives and anchovies recipe is a great evening meal for all the family. A succulent dish with an ancient Italian heritage.

Ingredients

  • 1kg 200 grams of cut Chicken
  • 1 glass of Red Wine
  • 400 grams of fresh Tomato
  • 80 grams of Black Olives
  • 30 grams of Anchovies
  • 4 Bay leaves
  • 1 Carrot
  • 1 clove of Garlic
  • Rosemary, Salt and Pepper as you prefer
  • 4 tablespoons of Extra Virgin Olive Oil

Preparation

1. In a pan add 4 tablespoons of oil, garlic and let the chicken cook for about 10 minutes, add the black olives let it cook for about 4 minutes, then add a glass of red wine and let it evaporate.

2. Add tomatoes, salt, pepper, bay leaves, and rosemary, cooking then over medium heat for 30 minutes until the meat is tender. Enjoy.

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Categories
Biscuits Cake Christmas Dessert

White Wine Baked Donuts Ciambelline

How to prepare the real Italian recipe of “Baked Donuts or Ciambelline with white wine”

If there is one thing that never fails on a Christmas table, and never fails throughout the year too, it is the White Wine Baked Donuts, dipping those wonderful donuts in a glass of red wine or in a sweet wine like a wonderful Passito from Pantelleria, will be just the perfect combination, unstoppable nibbling!

Ingredients

  • 125 grams of Extra Virgin Olive Oil
  • 1 grams of White wine or Red Wine
  • 450 grams of Sugar
  • 1 kg ½ of Flour
  • 1 grated Lemon
  • pinch of Salt
  • Sugar for coating

Preparation

1. In a bowl mix well the following ingredients: sugar, oil, wine, then gradually add flour with a pinch of salt and 1 grated lemon, until it all comes together.

2. Transfer to a lightly floured flat surface and knead lightly until the dough becomes smooth, cut off a little piece of dough at a time, roll into a small chubby rope and bring the ends together to form a circle. Dip in sugar and place on greaseproof paper covered, bake for approximately 30 minutes, or until they reach a marvelous golden in color.

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Pasta Pork

Classic Rigatoni Pasta Gricia

How to prepare the real Italian recipe of “Rigatoni alla Gricia” or Rigatoni Pasta Gricia

Pasta Gricia is a very popular first course of Lazio region in the center of Italy, it seems to be the original ancestor of matriciana, an ancient version without tomato.

Ingredients for 4 people

  • 320 grams of Rigatoni Pasta
  • 200 grams of “Pancetta” or “Guanciale” (chopped, about 1-2cm) Pork similar to Bacon cut, or use bacon if pancetta is not available
  • 100 grams of grated Pecorino Cheese
  • Salt, Pepper as you prefer
  • Extra Virgin Olive Oil, of course

Preparation

1. Cut the bacon into strips and fry in a pan with a tablespoon of olive oil, once the bacon will become transparent and all the fat has melted, turn off the heat. Do not burn the bacon! Meanwhile, cook the pasta in a pot with salted water.

2. Drain the pasta “al dente”, take a few spoons of the cooking water and pour into the pan with the bacon. Add the grated pecorino cheese and plenty of black pepper, mix the sauce with pasta to make the Gricia, fry for a few minutes.

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Categories
Pasta

Spaghetti with Pesto, Pachino Tomatoes and Pine Nuts

How to prepare the real Italian recipe of Pasta with Pesto or “Pasta al Pesto”, in this case, Spaghetti with Pesto, fresh Pachino tomato and pine nuts

A tasty and healthy variation of this recipe from Liguria, a region in the north of Italy which is the home of our pesto sauce.

Ingredients for 4 people

  • 320 grams of Spaghetti Pasta
  • 2 tablespoons of Pine Nuts
  • 2 tablespoons of Extra Virgin Olive Oil
  • 6 tablespoons of Pesto sauce
  • 40 Pachino Tomatoes
  • Salt, Basil as you refer

Preparation

1. Add the pine nuts to a pan with 2 tablespoons of extra virgin olive oil and let it cook for a few minutes, not to brown the pine nuts. Include the Pachino tomatoes, previously cut into cubes, to the pan and cook for 5 minutes with high heat, sprinkle with salt at the end.

2. In the meanwhile, cook the pasta in boiling salted water and dilute the pesto with a few tablespoons of cooking water from the pasta itself. Drain the pasta, throw it in the pan with the tomatoes and saute a minute. Remove the pan from the heat and pour the pesto.

3. Serve garnished pasta in the dishes to taste with the fresh basil leaves, of the toasted pine nuts in a pan and some chopped Pachino tomatoes.

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Categories
Beef Pork Veal

Romantic Ginger Meatballs or Polpette allo Zenzero

How to prepare the real Italian recipe of “Romantic Meatballs with Ginger”

Healthy and easy to prepare Meatballs or “Polpette” is a classic delicious Italian recipe for adults and children, but we added a popular Eastern flavor to it: “Ginger”, for a spicy interesting taste. Set these juicy ginger meatballs out on a platter, drizzle with a ginger-spiked sauce of soy and dark brown sugar and serve with toothpicks alongside a nice Italian wine.

Ingredients for n°18/20 Meatballs

  • 200 grams of Ground Veal
  • 200 grams of Ground Pork
  • 200 grams of Ground Beef
  • 190 grams of Breadcrumbs
  • mix of Herbs as you prefer: Basil, Lemon Verbena, Oregano, Rosemary, Parsley
  • 2 glasses of Water
  • the juice of 2 Lemons
  • grated Ginger and grated Celery as you prefer
  • Salt

Preparation

  1. In a pot add the juice of 2 lemons to soak, with 2 glasses of water and the bread for 10 minutes. After 10 minutes add the 3 different kinds of meat, salt and herbs, grated ginger and grated celery, mix all together for 5 minutes.
  2. Now we will prepare the meatballs! Prepare the Ginger meatballs of approx 10 grams each, making shapes like golf balls with the mixed meat. How? With wet hands shape into small meatballs the size of a golf ball or even smaller. Pass the meatballs on grated breadcrumbs.
  3. Meantime, take a large pan, and fill it with extra virgin olive oil. Fry the meatballs in this large pan with a little oil until nicely browned. Quickly dip the meatballs one by one and place them on a baking sheet lined with parchment paper. Present with lemon or lime cut into slices on a large serving dish. Or serve on top of white rice with soy sauce on the side.

TIP: Alternatively, for a light version, Bake 40 minutes at 160°. Hand grating bread crumbs is the most basic way to get bread crumbs. Grab a metal cheese grater and a large piece of bread with the crust removed, use dried bread (not fresh!).

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Categories
Dinner Pasta Soups

Pasta and Chickpeas Soup, “Pasta e Ceci”

How to prepare the real Italian recipe of “Chickpeas and Pasta Soup or Pasta e Ceci”

Chickpeas and Pasta soup is a whole Italian dish from the region of Lazio. It’s absolutely delicious, healthy and tasty especially if it accompanied with a good glass of red wine.

Ingredients for 4 people

  • 500 grams of Dried Chickpeas
  • 300 grams of Ditali Pasta (it’s a kind of Italian pasta perfect for this recipe, as well you can use spaghetti Chopped)
  • 3 fillets of Anchovies
  • 1 tablespoon of Tomato paste
  • 3 sprigs of Rosemary
  • 2 Garlic cloves
  • Extra Virgin Olive Oil
  • Salt and Black Pepper as you prefer

Preparation

1. Soak the chickpeas in cold water for 12 hours. Drain and rinse. Pour into a saucepan plenty of water and a sprig of rosemary and let cook for 3 hours. Salted chickpeas just 10 minutes before turning off the fire. In a pan pour 5 tablespoons extra virgin olive oil and 2 cloves of crushed garlic , cook for 3 minutes over medium heat , remove the garlic and add anchovies and after 2 minutes, add the tomato paste diluted in a previously glass of warm water , and simmer to reduce the sauce for 3-4 minutes.

2. Add the drained chickpeas (retaining the cooking water), 1 sprig of rosemary and let cook over low heat for about 10 minutes, stirring occasionally. Add 3 cups of water from cooking the chickpeas, salt and cook with the lid on low heat for about 1 hour, remembering to add water from cooking the chickpeas as it dries.

3. Deleting the rosemary and mix all together, put on the fire and bring to a boil, add salt, pour the pasta and you switch off the fire. Let stand for 1 hour. When it’s ready serve with a drizzle of extra virgin olive oil and freshly ground black pepper plentiful.

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Categories
Appetizers

Fancy Small Bread Bites or “Tartine” Party Snack

How to prepare the real Italian recipe of “Tartine” easy and quick in 5 minutes. Fancy Small Bites, Party Snack

Small Bread Bites are always a good option with friends and of course a great selection of wines. How many times we have to organize a dinner last minute or even a light lunch with so many friends and family, like during the Holidays Season for example, the idea here is to prepare the “Tartine” selection of breads with different sauces and ingredients, it’s fast, creative and really enjoyable, for everyone.

A fancy appetizer easy to share. Below 5 ideas for great sauces. Be creative!

Ingredients and Preparation

  • Sliced Bread white or brown as you prefer, always roasted and crunchy.
  • Add the different sauces as suggested below on top of the sliced toasted bread and enjoy.

Smoked Salmon and Philadelphia cheese Sauce

  • 2 slices of Smoked salmon, a sprinkling of Pink Pepper, a package of Cream Cheese (like Philadelphia cream).
  • Blend all ingredients and serve with green olives and cucumbers.

Mediterranean Sauce with Pachino Tomato and Basil

  • Pachino Tomato, Garlic, Extra Virgin Olive Oil, Black Pepper, Olives, Basil.
  • Cut in thin small tomato, seasoned with garlic, salt and black pepper, let rest for half an hour and served on toasted bread or baguettes, sprinkle with basil and olives cut in pieces.

Mousse with Curry and Grilled Vegetables

  • 3 tablespoons of Mayonnaise, 2 teaspoon of Curry.
  • Spread and serve with grilled vegetables selected as you prefer.

Pea Cream with Prawns on top

  • Frozen or ideally fresh Peas, 1 clove of Garlic, 2 tablespoons of Extra Virgin Olive Oil, Ricotta Cheese, Thyme as you prefer, steamed Prawns.
  • Heat in a pan of fresh or frozen peas with a clove of garlic and extra virgin olive oil and blend the peas with fresh ricotta cheese and thyme. Spread and serve with prawns steamed.

Anchovies Sauce, with Yogurt and Zucchini or Peppers

  • 5 Anchovies, a jar of Yogurt greek, finely chopped Parsley, 1 roasted Red Pepper or 1 roasted Zucchini.
  • Blend all ingredients and serve with a fillets of roasted pepper or roasted zucchini.

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Categories
Dessert Lunch

Classic Tiramisù or Coffee and Mascarpone Cake

How to prepare the real Italian recipe of “Tiramisù”, an easy recipe for any occasion

Tiramisù (from Italian, spelled tiramisù [tiramiˈsu*], meaning “pick me up” or “lift me up”) is a popular coffee-flavored Italian dessert. It is made of ladyfingers (Italian: Savoiardi, [savoˈjardi]) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa. The recipe has been adapted into many different varieties of cakes. There are different legends about this dessert and the origins are quite uncertain because each region in Italy would claim to have “invented” this popular Italian delicacy. Its origins are often disputed among many Italian regions such as Tuscany, Veneto, Friuli Venezia Giulia, Piedmont.

Ingredients for 6 people

Preparation

1. In a bowl beat the egg yolks with the sugar until the mixture becomes foamy and light. Add the mascarpone and two shot glasses of Grand Marnier.

2. In another bowl, preferably high, mount the egg whites until stiff and gently fold egg whites, from top to the bottom, into the mascarpone mixture. Prepare the coffee and keep it in a large bowl.

3. Cover the bottom of a ceramic dish with 3 tablespoons of mascarpone sauce, wet the biscuits into the coffee quickly, put into the glass dish and cover the first biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Before serving, dust generously with cocoa powder.

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Healthy Lunch Pasta Vegetarian

Vegetarian Ricotta and Spinach Cannelloni

How to prepare the real Italian recipe of Cannelloni Pasta with Ricotta Cheese and Spinach or “Cannelloni Ricotta e Spinaci”

A delicious healthy vegetarian recipe. Cannelloni pasta is a classic dish of the Italian cuisine ideal for a Sunday Family Lunch. Stuff rolled lasagne sheets with creamy spinach and ricotta, baked with tomato and Parmesan cheese.

Ingredients for 12 Cannelloni Pasta

  • 12 sheets of Egg pasta
  • 400 grams of Ricotta Cheese
  • 500 grams of fresh Spinach
  • 300 ml of Besciamella or Béchamel
  • Half liter of Tomato sauce
  • 50 grams of grated Parmesan Cheese
  • Salt, Pepper, Nutmeg
  • Extra Virgin Olive Oil

 Besciamella or Béchamel Sauce

  • 50 grams of Butter
  • 50 grams of Flour
  • Half liter of Milk
  • Salt, Pepper, and Nutmeg as preferred

Preparation of the Besciamella or Béchamel Sauce 

1. Melt the butter in a pan add the flour and cook for 3 minutes; meanwhile bring the milk to a boil with salt pepper and nutmeg, stir in the butter and flour and simmer for five minutes.

SECRET: the Béchamel is ready just when you put the spoon into the sauce and when you take it out the sauce remains firmly attached to the spoon.

Preparation of Cannelloni 

2. Clean very well the fresh spinach, rinse them thoroughly and boil them in a little boiling water for a few minutes. Drain, squeeze and chop with a food processor. Boil a few at a time the sheets of pasta in boiling salted water with the addition of a tablespoon of oil for about two minutes each. Drain them, put them to cool in cold water and place them on a clean cloth and let them cool without overlapping.

3. In a bowl, mix the ricotta cheese chopped spinach and grated Parmesan. Add salt, pepper and nutmeg and mix everything well. Fill each pastry with a bit of dough with ricotta and spinach and roll in on themselves to form the cannelloni. In a saucepan, heat a tablespoon of oil and tomato sauce. Cook covered for about 20 minutes. Arrange the cannelloni in a baking dish lightly oiled covering them with the béchamel, tomato sauce and sprinkle with a tablespoon of grated Parmesan cheese. Bake at 200 ° C for 35 minutes.

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Categories
Dinner Lunch Seafood

Tuna Meatballs with Ricotta Cheese

How to prepare the real Italian recipe of “delicious Italian Tuna Meatballs”

Tuna meatballs and ricotta cheese are a very tasty recipe, a different way to propose the traditional Italian meatballs but with fish instead, “fishballs” an alternative idea to cook with a top quality the canned tuna.

Ingredients for n°18/20 Tuna Meatballs

  • 200 grams canned Tuna
  • 200 grams Ricotta Cheese
  • 5 Anchovy fillets
  • 10 Capers
  • 1 tablespoon of chopped Parsley
  • 50 grams of Parmesan Cheese
  • 50 grams of Breadcrumbs
  • 2 Eggs
  • Salt and Black Pepper as you prefer

To Bread and Frying

Peanut oil q.s. Breadcrumbs 40g

Preparation

1. In a bowl mix the ricotta cheese, drained tuna, eggs and parmesan, add the capers and chopped anchovies, parsley, salt and pepper and breadcrumbs. Now we have to prepare the meatballs!

2. Prepare Tuna meatballs about 30 grams each , roll in breadcrumbs (40 grams), meanwhile heat a pan with Peanut oil and fry. Continue to fry until they are golden brown. Let them drain on paper towels for kitchen and serve the meatballs tuna and ricotta still warm.

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Categories
Cake Christmas Dessert

Panettone with Mascarpone and Dark Chocolate

How to prepare the real Italian recipe of Panettone with a special mascarpone sauce and slices of dark chocolate on top

A luscious Italian dessert for a special Christmas dinner with friends, a wonderful recipe, very simple, easy.

Ingredients for 4 people

  • 4 slices of Panettone (Scarpato Panettone)
  • 3 Eggs
  • 200 grams of White Sugar
  • 200 grams of Mascarpone
  • 1 glass of Rum
  • slices of Dark Chocolate

Preparation

1. Slamming long 3 egg yolks with 200 grams of sugar until creamy off-white.

2. Add 200 grams of mascarpone and mix well, stretching with a glass of rum.

3. Finally add the beaten egg whites, stirring gently so as not to dismantle them. Pour into cups and refrigerate for a few hours. Cut the slices of panettone and cover with mascarpone sauce and slices of dark chocolate.

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Panettone with mascarpone sauce

 

Categories
Lunch Main Pasta Seafood

Lasagna with Fresh Salmon or Lasagna al Salmone

How to prepare the real Italian recipe of “Lasagna with fresh Salmon or Italian Lasagna Recipe with Salmon”

The Classic Lasagna with Salmon is a delicious and easy dish, a luscious variation of the classic starter of the traditional Italian dish.

Ingredients for 4 people

  • 250 grams of fresh Lasagna or Barilla lasagna (Italian brand)
  • 250 gram of fresh Salmon
  • 500 grams of “Besciamella” or Béchamel
  • A sprinkling of Black Pepper
  • 3 tablespoons of White Wine
  • 3 tablespoons of Extra Virgin Olive Oil
  • 100 grams of grated Parmesan Cheese

Ingredients for the Besciamella or Béchamel Sauce

  • 50 grams of Butter
  • 50 grams of Flour
  • Half liter of Milk
  • Salt, Pepper and Nutmeg as you prefer

Preparation of The Béchamel sauce

1. Melt the butter in a pan add the flour and cook for 3 minutes; meanwhile bring the milk to a boil with salt pepper and nutmeg, stir in the butter and flour and simmer for five minutes.

OUR SECRET: how to check if the béchamel is ready, when you put the spoon into the sauce and you take it out the sauce stays firmly attached to the spoon, sticky.

Preparation: Salmon

2. Pour in a pan 3 tablespoons Extra Virgin Olive Oil and the Salmon, previously cut into small pieces, and brown for a few minutes, add 3 tablespoons of white wine and let it evaporate. In a large pot pour the water and bring to a boil. Once you reach the boil, dip one by one the sheets of lasagna, dip for 3 second no more.

Now we can assemble the lasagna and bake it

3. Start by placing a little bit of béchamel sauce on the bottom of the casserole, then build the 4 layers of lasagna, alternating pasta, salmon with béchamel and grated parmesan and than for 3 layers more. End the lasagna with the salmon and béchamel and grated parmesan. Bake uncovered at 200°degrees.

4. Once ready take them out from the oven and leave in the pan for 5-10 minutes before serving.

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Lasagna al salmone

Categories
Appetizers Christmas Dinner Gluten free Healthy Seafood

Smoked Salmon Salad with Orange and Rocket

How to prepare the real Italian recipe of Smoked Salmon with fresh rocket, orange and flaked almond or “Salmone Affumicato”

This delicious Italian appetizer is a very simple plate and quite quick to prepare, with the right mix of ingredients it results in a very nice and fresh option. Perfect as appetizer for a dinner with friends.

Ingredients for 4 people

  • 200 grams of Smoked Salmon
  • 2 Oranges bio
  • 1 Lemon bio
  • 50 grams of Flaked Almond
  • 1 tablespoon of Extra Virgin Olive Oil
  • peel of half Lemon cut into lozenges
  • grains of Pink Pepper just if you like
  • 50 grams of Rocket

Preparation

1. Arrange the slices of salmon on a plate, meanwhile in a bowl add the juice of half a lemon, the juice of 1 orange and a tablespoon of Extra Virgin Olive Oil, stir well to emulsify.

2. In another bowl add the rocket and drizzle with the sauce, add small pieces of orange, cut into triangle and the flaked almond, let stand for 3 minutes, add the rocket over the salmon, sprinkle with the lemon peel, cut into lozenges and grains pink pepper.

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