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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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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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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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
Christmas Dessert

Yellow Bread or Pangiallo Romano

 How to prepare the real Italian recipe of “Pangiallo“

Yellow Bread or “Pangiallo” is an old and very traditional Holidays cake, which in Rome at Christmas should never miss. Pangiallo is one of the most ancient Christmas cakes from Italy. The Yellow Bread is a Roman speciality similar to the Tuscan panforte. And in spite of the name, it is more a dessert than bread. Some do add saffron to give to the dough a golden tint. Originated during the imperial age, it combines all the nuts, dried fruits, honey and spices you could think about. An elegant and delightful rich Italian cuisine experience.

Ingredients for 4-5 people

  • 300 grams of Flour
  • 20 g of Yeast
  • 30 g Candied Orange peel
  • 20 grams of Pine Nuts
  • 30 g shelled and peeled Almonds
  • 50 g of Raisins
  • Cinnamon, Saffron, Sugar
  • Extra Virgin Olive Oil

Preparation

1. Place the flour on a pastry board, add the yeast dissolved in a sugar syrup and warm water, mix well. There should be a dough a little softer than the one of bread.
2. Combine orange peel, pine nuts, almonds, raisins (previously soaked in warm water), and a pinch of cinnamon. Knead and form a loaf to rise covered with a napkin, in a warm place for 12 hours.
3. Then prepare a batter with water, a tablespoon of flour, a little oil, a pinch of saffron. Spread this batter on the loaf and put in a moderate oven (180 °) for 40 minutes.

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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
Dinner Gluten free Healthy Lunch Main Veal

Healthy Veal Roast or Arrosto di Vitello

How to prepare the real Italian recipe of “the traditional Pan Roasted Veal”

The veal roast with potatoes o “Arrosto” is a traditional holiday dish, to cook when you have free time or if you’re looking for something special.

Ingredients for 5 people

  • 800 gr. Shoulder of Veal or Roast slice
  • Stock as necessary
  • a glass of White Wine
  • 50 grams of Butter
  • a tablespoon of Extra Virgin Olive Oil
  • a sprig of Rosemary and one of Sage
  • Garlic, Salt and Pepper

Preparation

1. Picketing the meat with garlic, rosemary and sage, add salt and pepper and fry in butter and oil, splash with white wine after the wine evaporated,  add the hot stock, cook in a covered pot and over low heat for about an hour.

2. Cut the roast once warmed and serve with its gravy.

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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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Categories
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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Lunch Main Pasta Pork

Pasta with Ragu’ or Tagliatelle Bolognese

 

How to prepare the real Italian recipe of the Best Pasta with Ragù or “Tagliatelle alla Bolognese”

Bolognese Ragu’ sauce, in Italian “Ragù alla Bolognese”, is a meat based sauce for pasta originating from Emilia Romagna, Bologna, in the center of Italy. It is usually used to dress tagliatelle and may also be used to prepare “Lasagne alla Bolognese”. In Italy, the “Ragù alla Bolognese” can be called today simply as “Ragù, Pasta al Ragu’ “. Outside Italy the Bolognese sauce often refers to a tomato sauce with meat added, beef or pork, and typically bears little resemblance to the true “Ragù alla Bolognese”. In ancient times the kind of meat used was a beef brisket (a fatty belly part) that needed to be cooked for about 2 hours, we include here a lighter, healthier and quicker version.

Ingredients for 4 people

  • 1/2 kg of Pasta, tagliatelle or fettuccine
  • 100 gr. of Ground Pork
  • 200 grams of Ground Beef
  • 80 grams of “pancetta (pan-chet-ah) distesa”, or diced bacon as a substitute
  • 50 grams of Carrot
  • 50 grams of Celery
  • 50 grams of Onion
  • 1 tablespoon of  Extra Virgin Olive Oil
  • 1/2 glass of White Wine
  • 2 tablespoons Tomato sauce concentrate gr. 20 or 5 tablespoons of Tomato sauce
  • a cup of Broth
  • 2 tablespoons Heavy Cream
  • Salt and Pepper
  • Parmesan Cheese as preferred like Parmigiano Reggiano

Useful Tools: terracotta pot with a diameter of about 20 cm, wooden spoon.

Preparation

1. Chop the vegetables, add them in a pan together with “pancetta” and sauté in the oil as soon as everything is golden add the meat and mix. Let cook everything well, then add the wine, once evaporated, add the tomato paste diluted with the broth.

2. Season with salt and pepper put the lid on and cook slowly for about 30 minutes, adding salt and black pepper, once the sauce is thickened add the cream. Boil in salted water 1/2 kg of pasta, tagliatelle or fettuccine, drain “al dente”, do not overcook them, and dress with the sauce, sprinkle everything with Parmesan cheese.

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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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Healthy Italian Cooking Tips Main

A Delicious Companion To Good Health: The Extra Virgin Olive Oil

The health benefits of Olive Oil in the Mediterranean diet has become more than a novel observation.

Clinical research is substantiating healthy benefits, but the gourmet tastes and flavors are bonuses well worth mentioning too. Highly favored as cooking oil, or for use in a variety of classic dressings, olive oil is being touted in some quarters as a delicious companion to good health. Research on the health benefits of olive oil is impressive, so is the affects of the Mediterranean diet.

Substantial health benefits of olive oil may be found in a Mediterranean diet, which explores the varied uses of olive oil in both food preparation as well as additional balanced meal choices. Combined, olive oil and appropriate food choice seem to enhance the overall health of those subscribing to the Mediterranean diet.

olive_oil

Olive Oil as a Cholesterol Reducer

Compared to American cuisine, especially the snack and fast foods prevalent in the US, the Mediterranean Diet has intrigued the medical world. The European Journal of Clinical Nutrition has published findings that indicate the introduction of olive oil into our regular diet has demonstrated a reduction in LDL cholesterol (bad cholesterol). This is significant because once LDL cholesterol has oxidized it often results in artery rigidity and accompanying heart disease.

Olive Oil in Cancer Prevention

In a comparison study at the University Hospital Germans Trias Pujol in Barcelona there seems to be an indication that the health benefits of olive oil may also be useful in the prevention or slowing of cancer cells. In the study, lab rats were introduced to a carcinogen that resulted in cancerous tumors. The study provides evidence that a diet similar to the Mediterranean diet, rich in olive oil prevents colonic carcinogenesis reducing precancerous tissue, which resulted in fewer tumors when compared to a controlled sample of rats ingesting foods containing other types of cooking oils.

Researchers at Oxford University in England have seen indications that olive oil may actually be as good for our digestive system as fresh fruit and vegetables in preventing or reducing the incidence of colon cancer. While red meat seems to be linked to the development of colon cancer, fish and olive oil seemed to reduce the incidence of colon cancer. The reasons behind this phenomena are still being considered, but it is believed that the olive oil may help regulate the bile acid in the stomach while increasing useful enzymes within the stomach that contribute to optimal colon health.

Olive Oil and Heart Health

The American Heart Association has also noted that consumption of olive oil has clear health benefits.

Olive Oil and Lower Blood Pressure

By substituting virgin olive oil for other fats within your diet, the Archives of Internal Medicine indicates a substantial reduction in drug dosage requirements for the management of high blood pressure. Initial findings indicate dosage reductions could be as high as 50%. By lowering the level of LDL cholesterol (bad cholesterol) there is an increase of the HDL cholesterol (good cholesterol). The antioxidant effects of olive oil have also been widely reported and are effective in reducing free radicals within the body that may prove to be a causal agent in pre cancerous and cancerous growth.

While studies remain ongoing, it is encouraging to note that something that has long been noted for good taste may also be a link to positive health benefits and longevity of life. An adaptation of the Mediterranean diet may be a healthy, yet palatable change well worth considering.

What are the key plus of Olive Oil important to remember?

  • The reduction of “bad” cholesterol (LDL) in the blood
  • Maintain blood levels of “good” cholesterol (HDL)
  • Improve bowel function
  • The prevention of cardiovascular disease and protect the body from heart disease because of the powerful antioxidants contained
  • The treatment of gastric and duodenal ulcers, facilitate digestion after
  • The reduction of gastric juice
  • The best absorption of calcium by the body
  • The proper metabolism of diabetics and consequently the equilibrium price of sugar
  • Prevent cancer
  • Rejuvenate skin

The positive effects of olive oil due to high content of antioxidant substances resulting function combination and effectively limit the destructive effects of free radicals, strengthening the body’s defenses and fortifying the heart and blood vessels! Thus, the “liquid” gold, as used to cite Homer overflowing abundance of nutrients:

  • Tocopherol (vitamin E)
  • Phenols
  • Squalene
  • Aromatics
  • Phytosterols
  • Oleuropein

While Olive Oil promotes health and wellness, its consumption should be moderated because of the increased caloric content (1 tablespoon contains 135 calories). Daily recommended as part of a balanced diet eating 2-3 tablespoons olive oil (one on the portion of our food and one on each salad). Something to remember. OLIVE OIL WE SIMPLY LOVE YOU!!!

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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

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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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Categories
Appetizers Seafood

Shrimps Cocktail in Pink Sauce

Prawn Cocktail in a glass with Brown Bread

How to prepare the real  Italian recipe of the “Shrimp Cocktail in pink sauce”

The shrimps cocktail in pink sauce is just wonderful, tasty and delicate at the same time,
elegant and the perfect opening for a nice dinner. The delicate flavor of the shrimps goes perfectly with the flavor of the pink sauce giving rise to a pleasant contrast of flavors and a quite refined finish.

Ingredients for 4 people

  • 400 grams of Peeled Shrimps
  • 200 grams of Mayonnaise
  • 2 tablespoons of Ketchup
  • 1 tablespoon of Tabasco
  • 1 tablespoon of Dijon Mustard
  • Salad as you prefer
  • Sprinkle of Tabasco
  • For decoration: slice of lemon and two little Pachino tomatoes

Preparation

1. Add the mayonnaise in a bowl and add the ketchup and Dijon Mustard. Begin to mix well so as to amalgamate the three sauces until the sauce is smooth and rosy. Add the Worcestershire sauce make it blend well into the mixture and then add the Tabasco Stir again and let stand.

2. In the meanwhile, add on the fire a saucepan with cold water and bring to boil just when the water boils, turn off the heat and put into the shrimps but before you have to wash well and peeled. Let them inside for 2 minutes and then making them drain. When they are well cooled and drained pour into the bowl with the pink sauce. Mix well and gently so as to incorporate the shrimps to the sauce . Let stand for 10 minutes .

3. Now you can compose the cocktail, you bring 4 cups, we prefer if transparent, put the salad inside and distribute, as you like, the shrimps with their sauce, a slice of lemon and 2 little Pachino tomatoes for decoration in each cups and a sprinkle of Tabasco and then…

THE SECRET:

The consistency of the sauce should not be liquid, but rather dense and homogeneous. You can add half a glass of Cognac to make the sauce more aromatic. Buy frozen shrimp already shelled and making them thaw before using. You can use any type of salad to line the cups : lettuce, radicchio or mixed salad.

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Closeup of delicious Prawn Cocktail. Fresh jumbo shrimps, cream, lettuce leaves, lemon wedge and zesty sauce. Appetizer served in cocktail glass. Copyspace.

 

Categories
Christmas Dinner Pasta Vegetarian

Lasagna Pesto, Ricotta and Pachino Tomatoes

lasagne pesto

How to prepare the real Italian recipe of “Lasagna Pesto, Ricotta Cheese, and Pachino Tomatoes”

Lasagna is a kind of Pasta which is flat and thin, Ricotta is a fresh typical  Italian cheese and Pachino is a quality of tomatoes from Pachino, Sicily. The best of Italy, fresh, high-quality ingredients needed for this healthy vegetarian recipe.

Ingredients for 4 people

  • 250 grams of Lasagna or 1 Box of Barilla (Italian Brand)
  • 100 grams of grated Parmesan Cheese
  • 300 gr of Pesto
  • 400 grams of Ricotta Cheese
  • 600 grams of Pachino Tomatoes
  • Half Liter of Bechamel
  • Extra Virgin  Olive Oil
  • Salt, Pepper as preferred

Besciamella or Béchamel Sauce

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

Preparation 1° 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.

THE SECRET: the bechamel is ready just when you put the spoon into the sauce and when you take out the sauce stays firmly attached to the spoon.

Preparation 2° The Tomato Sauce

2. In a pan, cook the Pachino tomatoes with 3 tablespoons of Extra Virgin Oil Olive, salt and half glass of hot water for 10 minutes, without restricting too much the sauce.

3. In a bowl mix the ricotta cheese with a bit of milk dissolved (half glass ) and pesto.

Preparation 3° The Lasagna Pasta

4. Cook the lasagna according to the instructions. About 8 minutes in 6 quarts of boiling salted water. Drain, rinse with cold water. Lay the individual lasagna noodles out on kitchen towels, very delicate, not touching between each other, so they do not stick together while you layer the casserole.

5. Start by placing a little bit of béchamel sauce on the bottom of the casserole, then build the 4 layers of lasagna, alternating pasta, béchamel sauce, Ricotta Cheese and Pesto, Pachino Tomatoes Sauce and Grated Parmesan Cheese and then again for 3 layers more. Finish the lasagna with béchamel sauce, Ricotta Cheese and Pesto, Pachino Tomatoes Sauce and Grated Parmesan Cheese.

6. Bake uncovered at 200° degrees until the lasagne is bubbling and the corners are getting brown; about 30 minutes…

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Lasagna Pesto, Ricotta Cheese e Pachino Tomatos

 

Categories
Christmas Lunch Pasta

Traditional Lasagna Bolognese or Ragu’

How to prepare the real Italian recipe of the authentic  Lasagna Bolognese or “Lasagna alla Bolognese”

A very traditional Italian recipe for the special celebrations or for a Sunday lunch with all the family. An authentic meatier recipe from the North of Italy. Ragu’ Lasagne are great to prepare as you can prepare them in advance and bake last minute.

Ingredients for 4 people

Ragu’ alla Bolognose (Bolognese Sauce)

  • 2 Carrots
  • 1 White Onion
  • 1 Stalk Celery
  • 1 glass of Milk
  • 1 glass of hot Water
  • 400 grams of different minced Meat (300 grams of beef and 100 grams of pork)
  • Extra Virgin Olive Oil, 3 tablespoons or more as preferred
  • 1 tube of concentrate Tomato
  • Salt and Pepper as you prefer

Bechamel

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

Ingredients

  • 100 grams of freshly grated Parmesan Cheese
  • 300 grams of Mozzarella Cheese
  • 250 grams of Lasagna or 1 box of Lasagna, like “Barilla” Italian brand

Preparation 1° 

Ragu’ alla Bolognese – Bolognese Sauce

Make the “soffritto” tasty fried base for the sauce, mixing finely chopped onion, carrots and celery in a pan with 3 tablespoons of Extra Virgin Oil Olive cook over medium heat until onion turns pale gold. Add the beef, the pork to the “soffritto” base, sprinkle with salt and pepper, increase the heat to high for 5 minutes after that reduce to medium and cook for 15 minutes until the water of meats is reduced. Add 1 glass of milk until to reduce it and after that add 1 tube of concentrate tomato with 1 glass of hot water, cook for 1 hour and half and reduce the heat to medium.

Preparation 2° 

The Béchamel Sauce

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.

THE SECRET: the bechamel is ready just when you put the spoon into the sauce and when you take out the sauce stays firmly attached to the spoon.

Preparation 3°

The Lasagna

Preheat oven to 375°F. Cook the lasagna according to instructions. About 8 minutes in 6 quarts of boiling salted water. Drain, rinse with cold water. Lay the individual lasagna noodles out on kitchen towels, not touching, so they do not stick together while you layer the casserole. Start by placing a little bit of béchamel sauce on the bottom of the casserole, then build the 4 layers of lasagna, alternating pasta, béchamel sauce, Bolognese sauce, Mozzarella cheese and Grated Parmesan Cheese and then again for 3 layers more. End the lasagna with meat, béchamel sauce, and the grated cheese.

Bake uncovered at 200°degrees until the lasagne is bubbling and the corners are getting brown; about 40/50 minutes.

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lasagne

Categories
Breakfast Cake Dessert

Baked Ring Cake or Ciambellone Tradizionale

How to prepare the real Italian recipe of the traditional “Ciambellone” for a children party or for a nice breakfast during the weekend

Wonderful Classic recipe of a cake often baked at home in Italy, the Baked Ring Cake. “Ciambellone” (chahm-bell-ohn-eh) Plain, vanilla-scented cake, is a classic Italian cake, dense and crumbly and perfect with a cappuccino or a cold glass of milk and, of course, a nice espresso. It’s tender and fragrant, has a good, sensible crumb, lasts for a few days on the kitchen counter, it is not too sweet, healthy, easy to make, and very nice for breakfast. The traditional Italian “Ciambellone” is also good at teatime and as a snack for little children. In other words, it’s a perfect everyday cake. A glorious cake. The classic good old Italian family recipe.

Ingredients

  • 200g/7oz Butter softened, plus extra for greasing
  • 300g/10½oz Sugar
  • 4 free-range Eggs, yolk separated
  • 300g/10½oz plain Flour
  • 100g/3½oz Potato Flour or Cornflour
  • 1 Lemon, zest only
  • 4-6 tbsp Milk
  • 1 sachet of Baking Powder like “Pane Angeli” or use 1 tsp baking powder mixed with 2 to 3 drops of vanilla or powder

Preparation

1. Preheat the oven to 170C/325F/Gas 3. Lightly grease a baking ring mould.

2. Mix and cream together the butter and sugar in a bowl until the mixture is pale and creamy. Stir in the egg yolks, plain flour, potato flour or cornflour and lemon zest together with four tablespoons of milk. Stir in 1-2 more tablespoons of milk if the mixture is very thick. It should be creamy, light and stand in soft peaks in the bowl. Zest citrus fruit. Stir in the Pane Angeli, or the baking powder and vanilla essence mix. Whisk the egg whites until soft peaks form. Then fold the egg whites into the mixture.

3. Pour the mixture into the greased baking ring mould and bake it in the oven for 20 minutes or until golden brown and springy to the touch. Serve.

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ricetta-ciambellone-alle-nocciole-e-ricotta_66c6c90ed05fb85950450af5b2c6e9d0

 

Categories
Appetizers Bread Healthy Lunch Vegetables Vegetarian

Toasted Garlic Bread with Tomato and Basil or Bruschetta

How to prepare the real Italian recipe of  “Bruschetta” or Toasted Garlic Bread for your party with friends

This very quick, rustic and tasty typical Italian appetizer is really a favorite that never grows old. In Italy we like it often before having our pizza dinner. It’s perfect for a barbecue party. The Italian “Bruschetta” , toasted slices of garlic bread, is a humble and traditional dish that has many regional variations, it can be topped in many different ways, even with truffle or mushrooms.

It is of extreme importance that you use high-quality olive oil as a main ingredient: Italian extra-virgin olive oil only.

Ingredients of Bruschetta or Classic Garlic Bread for 4 people

  • 10 slices of rustic crusty Bread, sliced 1/2 inch thick
  • 2-3 Garlic cloves, one more for the tomato variation
  • Extra Virgin Olive Oil
  • Salt to taste, Pepper as you like

Preparation 

Toast the bread over a wood tire, ideally, as this is the original and traditional way to prepare this recipe, or alternatively in the oven or grill. Rub the garlic on one side of each slice of bread and then pace it on a plate and top with a generous amount of oil and salt.

Ingredients of Bruschetta with Tomato and Basil for 4 people

  • Red Tomato cut into chunks, plum or cherry “Pachino” type
  • 10 slices of rustic crusty Bread, sliced 1/2 inch thick
  • 2-3 Garlic cloves, one more for the tomato variation
  • Extra Virgin Olive Oil
  • Salt to taste, Pepper as you like
  • Basil in leaves or Origan.

Preparation

This tasty tomato and basil variation a very much loved one. Add the garlic and oil on each slice of bread, then simply top each slice with tomatoes, red but not too ripe, previously cut into chunks in a salad bowl with garlic, salt and extra virgin olive oil, and basil.

Ingredients of Bruschetta with Avocado, Tomato and Basil for 4 people

  • Avocado in chunks
  • red tomato cut into chunks, plum or cherry “Pachino” type
  • 10 slices of rustic crusty Bread, sliced 1/2 inch thick
  • 2-3 garlic cloves, one more for the tomato variation
  • Extra Virgin Olive Oil
  • Salt to taste, Pepper as you like
  • Basil in leaves.

Preparation 

Preparation as above for the Tomato and Basil Bruschetta, plus add the Avocado in chunks on top to the mix. Enjoy this selection of Bruschetta toasted breads with many variations, fresh and healthy option, perfect for a nice brunch or lunch with friends and family.

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bruschetta ingredients

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Gluten free Healthy Rice Vegetarian

Healthy Pumpkin Rice or Riso alla Zucca

pumpkin risotto

 

How to prepare the real Italian recipe of the Traditional Pumpkin “Risotto”

The pumpkin risotto is a traditional dish in Northern Italy, in particular, is very popular in Lombardia. Mantua has a fine quality of pumpkin. For this traditional recipe there are many variants, particularly as regards the firing of the pumpkin itself, we propose the recipe that seems to be the closest to the traditional.

Ingredients for 6 people

  • 500 grams of Pumpkin
  • 250 grams of Rice
  • 100 g Butter
  • 1 Onion
  • 1 sprig of Sage
  • 5 tablespoons of grated Parmesan Cheese
  • 1 liter of Vegetable Stock
  • Salt and Black Pepper

Preparation

1. Clean the pumpkin from the peel and the seeds inside filaments and then the wash and cut into cubes.

2. In a saucepan, melt the butter with onion, peeled and chopped and the fresh sage washed. Then you can add the rice to the pan and toast it, so that the starch remains sealed in the beans themselves.

3. Then, add the diced pumpkin and have them cook with the rice, mix continuously. Gradually add the hot vegetable stock and do not forget to mix. Let it cook over medium heat for about twenty minutes until the liquid is absorbed almost completely.

4. Towards the end of cooking, you can add the tablespoons of Parmesan cheese and another knob of butter. Serve the rice wave, nice and soft and warm.

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Rice dish with pumpkin, risotto on the plate

 

 

Categories
Dinner Lunch Main Pasta

Traditional Pasta Amatriciana with Pancetta and Tomato

How to prepare the real Italian recipe of “the Perfect  Bucatini Or Mezzemaniche all’ Amatriciana”

The real “amatriciana alla romana”, is a unique and traditional recipe. Originating from the town of Amatrice (in the mountainous Province of Rieti in Lazio area), the Amatriciana is one of the most well-known pasta sauces in Roman and Italian cuisine. While bacon comes from the sides or belly of the pig, “guanciale” or “pancetta” is the cured pork jowl. Onion is not preferred in Amatrice, but is shown in the classical handbooks of Roman cuisine.

Ingredients for 4 people

  • Extra Virgin Olive Oil, 2 tablespoons or more as preferred
  • 300 gr of peeled Tomatoes better if fresh
  • 400 grams of Pasta type Bucatini or Mezzemaniche
  • 150 grams of diced “Pancetta” or “Guanciale” (similar to Bacon)
  • Salt, Black Pepper as you prefer
  • 80 grams of Pecorino cheese or Parmesan cheese

Preparation

1. In a casserole combine the oil and the “pancetta”, gently fry so that the “pancetta” becomes brown and crunchy. Once done drain the “pancetta” and place it in a pot.

2. Add the tomatoes in the boiling oil, add salt and pepper and cook for about 20 minutes. Once cooked add the “pancetta” or pork bacon sliced.

3. Drain the pasta, add it to the pot and stir-fry for about 1-2 minutes mixing as desired and sprinkle with Parmesan or Pecorino cheese to serve. It is important not to overcook the pasta that should be always “al dente”.

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