Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts

September 13, 2018

MUSHROOM RISOTTO

Ingredients:
Oil - 2 tbsp
Onions - 2 small (finely chopped)
Long grain rice - 200 gms
Chicken stock cubes - 2
Water -  700 ml
Mushrooms - 100 gms (sliced)
Cooked peas - 50 gms
Red pepper - 1 small (chopped)
Green pepper - 1 small (chopped)
Few black olives for garnish

Method:

  • Heat the oil; fry the onions and rice until golden brown, stirring frequently- about 10 minutes.
  • Add the crumbles chicken stock cubes and the water.
  • Bring to boil, stirring, then cover and simmer gently for about 10 minutes.
  • Add all the other ingredients and simmer for a further 10 minutes or until rice has absorbed all the liquid.
  • The risotto should be stirred occasionally while cooking.
  • Garnish with black olives.

September 07, 2018

TROUT WITH MUSHROOMS (TROTA CON FUNGHI)

Ingredients:
Trouts - 4
Flour
Salt and pepper
Butter
Olive oil
Mushrooms - 225 gms (sliced thinly)
Lemon juice - 1 tsp
Spring onions - 3-4 (chopped)

Method:

  • Wash the trout, inside and out, but do not remove the heads and tails. Pat dry, season and coat with flour.
  • Heat about 2 tbsp butter with 2 tbsp olive oil.
  • When it stops foaming, put in the trout and cook for 4-5 minutes each side. Remove and keep warm.
  • Put a little more butter into the pan, add the mushrooms, sprinkle with lemon juice and cook for 3 minutes shaking the pan frequently.
  • Remove the mushrooms to a buttered, fireproof serving dish and arrange the trout on top.
  • Fry the onion and breadcrumbs for a few minutes adding a little more butter if necessary, then sprinkle over the trout.
  • Put into a fairly hot oven 425 F for few minutes to brown on top or finish off under a hot grill.


September 05, 2018

ROMAN PEAS

Ingredients:
Olive oil - 2 tbsp
Onion - 1 (finely chopped)
Bacon rashers - 6 (finely chopped)
Frozen peas - 450 gms
Salt and pepper to taste
Pinch of sugar

Method:

  • Heat the oil in a saucepan and gently brown the onion.
  • Add the bacon and cook over medium heat for 10 minutes, stirring occasionally.
  • Add the peas, salt, pepper and sugar.
  • Cover and cook over low heat for 10-15 minutes.
  • Serve immediately.

August 12, 2018

RISOTTO WITH HAM AND PEAS (RISOTTO CON PROSCIUTTO E PISELLI)

Ingredients:
Butter - 50 gms
Onion- 1 (peeled and chopped)
Italian rice- 300 gms
Dry white wine -6 tbsp
Chicken stock - 5 cups
Pinch of saffron'
Small red pepper - 1 (seeded and chopped)
Cooked green peas - 2 cups
Cooked ham - 100 gms (diced)
Salt and pepper
Parmesan cheese

Method:

  • Heat half the butter in a pan, add the onion and cook until it is soft and beginning to brown.
  • Add rice, stir until it is translucent, then add the wine and cook until it has almost evaporated.
  • Add half the hot stock, saffron and red pepper and cook, uncovered, until most of the stock has evaporated, then add remaining stock and continue to cook until the rice is almost ready.
  • Stir frequently while the risotto is cooking.
  • Add ham and peas, season to taste and leave just long enough for the peas to heat through.
  • Add remaining butter and serve with a bowl of grated Parmesan cheese.

July 26, 2018

FRIED GREEN PEPPERS (PEPERONI IN PADELLA)

Ingredients:
Olive oil - 2 tbsp
Butter - 2 tbsp
Large green peppers - 4 (cut into 1 1/4 " wide strips)
Garlic clove - 1 (minced or pressed)
Pepper - 1/8 tsp
Oregano - 1 tsp
Salt

Method:

  • In a wide frying pan over medium heat, combine oil and butter.
  • When butter is melted, add peppers and garlic; cook, stirring occasionally, until lightly browned.
  • Sprinkle with pepper and oregano.
  • Cover and cook over low heat just until limp and tender about 15 minutes. Salt to taste.
  • Serve hot or warm.

July 25, 2018

PORK STEW (CASOEULA)

Ingredients:
Butter - 2 tbsp
Onion - 1 (chopped)
Bacon - 100 gms (chopped)
carrots - 225 gms
Celery stalks - 1-2 (chopped)
Lean pork - 750 gms
Cotechino (or other Italian
Salame)                      -  225 gms
Piece of pork or bacon rind
Bay leaf - 1
Salt and pepper to taste
Flour - 1 tbsp
White wine - 225 ml
Firm white cabbage - 1

Method:

  • Heat the butter in a large heavy pan,put in the onion, bacon, carrots and celery and cook until the onion is soft and brown.
  • Add the pork and cotechino,cut into pieces and the bacon rind.
  • Add the bay leaf and a little salt and pepper and sprinkle with the flour.
  • Stir in the wine and a little water if there is not enough liquid to barely cover the contents of the pan.
  • Cover,and simmer gently for one hour.
  • Wash the cabbage, cut it into four pieces and cook in salted, boiling water for 10 minutes.
  • Drain,when the meat has cooked for one hour,put in the cabbage and cook a further 30 minutes.
  • Before serving,remove the bay leaf and piece of bacon rind and correct the seasoning.

July 24, 2018

FRIED ZUCCHINI

Ingredients:
Zucchini 
Salt
Flour for dusting
Oil for frying

Method:

  • Cut the unpeeled zucchini into small strips.
  • Put them in a colander, sprinkle with salt and leave for about an hour to drain.
  • Shake them in a cloth with flour and a little salt and then fry for about 3 minutes in deep oil.
  • Drain well on soft paper and serve at once.

June 19, 2018

ITALIAN STYLE CHICKEN

Ingredients:
Chicken pieces with bone - 12 
Seasoned flour - 2 tbsp
Olive oil - 3 tbsp
Onion - 1 (finely chopped)
Garlic clove - 1 (crushed)
Tomatoes - 2 (peeled and chopped)
Green capsicum - 1 (seeded and cut into strips)
Mixed dried herbs - 1 tsp
Fresh parsley - 1 tbsp (chopped)
Dry red wine - 500 l
Mushrooms - 125 gms (sliced)

Method:

  • Coat chicken in seasoned flour. 
  • Heat oil in large sauce pan, add onion and garlic and cook until soft and golden.
  • Add chicken and brown all over. Cover and cook over low heat for 10 minutes.
  • Add tomatoes, capsicum, herbs and wine.
  • Cover and simmer for 45 minutes.
  • Add mushrooms and cook further 10 minutes until chicken is tender.
  • Serve hot with pasta and peas or squash.

April 23, 2018

PISELLI AL PROSCIUTTO (FRESH PEAS WITH HAM)

Ingredients:
Butter - 25 gms
Onion - 50 gms (finely chopped)
Young shelled peas - 250 gms (fresh or frozen)
Water - 4 tbsp
Cooked ham - 60 gms (diced)

Method:

  • Gently melt butter, cook onion until soft but not brown about 5 minutes.
  • Stir in the peas. Add water and cover; cook for 5 minutes.
  • Then add ham continue cooking very gently until tender about 5 minutes for frozen peas and 10 -15 minutes for fresh peas.

April 20, 2018

UOVA TONNATA (HARD BOILED EGGS WITH TUNNY FISH MAYONNAISE)

Ingredients:
Eggs - 4
tunny fish mayonnaise 
capers

Method:

  • Hard boil the eggs and cut them in half lengthways. 
  • Arrange the eggs, cut side down, placing two halves in each individual dish.
  • Coat the eggs with the tunny fish mayonnaise and sprinkle a few capers over each egg.

February 20, 2018

ITALIAN CUSTARD

Ingredients:
Large egg yolks - 6
Castor sugar - 3 tbsp
Marsala wine - 115 ml
Pinch salt

Method:

  • Place the egg yolks, sugar,wine and salt in the top of a double saucepan set over gently simmering water.
  • Beat continuously with a whisk or electric beater at medium speed, until the custard mounds slightly when dropped from the whisk. 
  • Do not overcook or the custard will curdle.
  • Remove from the hot water immediately, and spoon the custard into 4 wine glasses or dessert bowls.
  • Serve at once.

November 10, 2017

BRAISED FENNEL AND ONIONS

Ingredients:
Large fennel bulbs - 3-4
Onions - 2 (medium)
Butter or olive oil - 2 tbsp
Salt and pepper
Stock or water - 3 tbsp

Method:

  • Slice fennel and onions into rings.
  • Heat butter or oil in wok over low heat and toss the sliced vegetables in it for 2 minutes.
  • Season with salt and pepper, add the liquid, cover and cook on very low heat for 15 minutes or until both fennel and onions are soft and transparent, adding a little more liquid if required.
  • Serve hot.

November 07, 2017

QUICK PITTA PIZZAS

 Ingredients:
Pitta breads - 4
Pasta sauce - 200 ml
Mozzarella sauce - 225 gms (sliced or grated)
Dried oregano or thyme 
Salt and pepper to taste

Extra toppings - choose from
Small red onion - 1 (thinly sliced and lightly fried)
Button mushrooms - 75 gms (sliced and fried)
Sweetcorn - 200 gms (drained)
Jalapeno chillies - 2 (sliced)
Black or green olives (stoned and sliced)
capers (drained)

Method:

  • Preheat two or three toppings of your choice for the pizzas.
  • Preheat the grill and lightly toast the pitta breads on both sides until golden.
  • Spread pasta sauce on each pitta , right to the edge. This prevents the edges of the pitta from burning when they are returned to the grill.
  • Arrange cheese slices or grated cheese on top of each pitta and sprinkle with dried oregano or thyme. Add salt and pepper to taste.
  • Add the toppings of your choice and then grill the pizzas for about 5-8 minutes until they are golden brown and bubbling.
  • serve he pitta pizzas immediately.


November 02, 2017

MORTADELLA CON INSALATA (MORTADELLA WITH SALAD)

Ingredients:
Mortadella - 4 slices
Cucumber - 1/2 (thinly sliced)
Tomatoes -4 (sliced)
Green olives - 12
Oil and vinegar

Method:

  • Remove the skin from around the edge of each slice of mortadella.
  • Place mortadella flat on dessert size plates.
  • Surround the edge with alternative slices of cucumber and tomato and arrange three olives in centre.
  • Serve oil and vinegar separately.

October 31, 2017

ROTELLI WITH TOMATOES AND GREEN OLIVES

Ingredients:
Ripe tomatoes - 10 (peeled, seeded and cut into chunks)
Green olives - 165 ml (pitted, sliced)
Garlic cloves - 2 (crushed)
Fresh parsley/basil or both - 1/4 cup (chopped)
Salt and freshly ground pepper
Extra virgin olive oil -125 ml
Balsamic vinegar - 2-3 drops
Fresh rotelli or dried - 340 gms

Method:

  • Combine tomatoes, olives, garlic, herbs, salt and pepper in a large serving bowl.
  • Add olive oil and vinegar and toss to coat well.
  • Cover and let stand at room temperature for at least 2 hours to allow the flavors to develop.
  • Cook rotelli in boiling salted water until al dente; drain, add to sauce and toss immediately before serving.


October 20, 2017

WHOLE WHEAT PASTA WITH FENNEL

Ingredients:
fennel - 2 1/4 cups (cut into thin strips)
Whole wheat pasta shells - 300 gms
water - 2 1/2 litres
Salt -1 tsp
Eggs -4
heavy whipping cream - 1 cup
whole wheat flour - 2 tbsp
Tomato paste - 6 tbsp
Freshly ground pepper to taste
Sea salt -2 tsp
Parsley - 1/4 cup (chopped)
Gouda cheese -  1 cup (sliced)
Butter - 1/4 cup

Method:

  • Cool fennel and pasta together in boiling salted water for 8 minutes or until tender; drain.
  • Beat eggs with cream, flour, tomato paste, pepper, sea salt, and 2 tsp parsley.
  • Preheat oven to 350 degrees.
  • Place pasta and fennel in buttered casserole dish. 
  • Pour egg mixture and bake for 20 minutes. Place cheese slices on top and dot with butter.
  • Bake another 10 minutes.
  • Remove from oven and garnish with remaining parsley.

October 07, 2017

CHICKEN PEPERONATA

Ingredients:
Roasted chicken - 1 (skinned and cut into serving pieces)
Olive oil - 1 tbsp
Salt - 2 tsp
Water - 2 quarts
Pasta shells - 200 gms
Melted butter - 1/2 cup
Grated parmesan cheese - 1/3 cup
Marinara sauce - 1 - 1 1/2 cups (heated)

Method:

  • Place oil, salt, and water in large saucepan and bring to a boil.
  • Boil pasta for 12 minutes, or until tender. Drain.
  • Toss with butter and grated cheese.
  • Place chicken in center of large serving dish; arrange shells around chicken.
  • Pour hot marinara sauce over chicken, and serve.

ITALIAN FISH SOUP (CACCIUCCO)

Ingredients:
Extra virgin oil - 1/2 cup + oil for drizzling
Garlic cloves - 3 (very thinly sliced)
Red pepper flakes  - 1 tsp
Tomato paste - 1 tbsp
Dry white wine - 1/2 cup
Mussels - 16 (scrubbed and debearded)
Pork shrimp - 200 gms
Bay scallops - 100 gms
Lobster broth - 1 1/2 cups
Minced fresh oregano - 1 tbsp
Kosher salt and freshly ground pepper to taste
Fresh flat-leaf leaves for garnish

Method:

  • Heat the 1/2 cup olive oil in a heavy bottom saucepan over medium high heat.
  • Add the garlic and fry. tossing frequently, until it turns golden brown.
  • Be careful not to burn it. Stir in the pepper flakes, tomato paste, and wine.
  • Add the mussels, shrimp,and scallops.
  • Cover and cook for 2 minutes. remove the lid,add the lobster broth, and cook over medium high heat until the liquid begins to thicken, about 5 minutes.
  • Discard any mussels that do not open.
  • Add the oregano, salt and pepper.
  • Ladle into individual shallow soup bowls.
  • Garnish with parsley, drizzle with olive oil.
  • Serve immediately.

October 03, 2017

TYPES OF PASTA

TYPES OF FRESH PASTA

SL NO
PASTA TYPE
IMAGE
1
Fettuccine
 Image result for fettuccine pasta images
2
Lasagnette
Image result for lasagnette pasta fresh 
3
Spirelli
 Image result for spirali pasta
4
Herb taglierini
 Image result for  herb taglierini
5
Black pepper fettuccine
Image result for black pepper fettuccine 
6
Paglia e fieno
 Image result for paglia e fieno
7
Lasagna
 Image result for lasagna sheets
8
Spinach spaghetti
 Image result for spinach spaghetti
9
Rotelli
 Image result for rotelli pasta
10
Conchiglie
 Image result for conchiglie
11
Egg spaghetti
 Image result for egg spaghetti uncooked
12
Fettuccine – Tomato, spinach and egg
 Image result for fettuccine -tomato, spinach and egg uncooked








Types of Dried Pasta

SL NO
DRIED PASTA
IMAGE
1
Lasagnette
Image result for dried lasagnette 
2
Gnocchi
Image result for dried gnocchi 
3
Elbow macaroni
Image result for dried elbow macaroni 
4
Penne
Image result for dried penne 
5
Rigatoni tortiglioni
 Image result for dried rigatoni
6
Orecchiette
 Image result for dried orecchiette
7
Gemelli
 Image result for dried gemelli
8
Bucatini
 Image result for dried bucatini
9
Conchiglie
 Image result for dried conchiglioni
10
Whole-wheat spaghetti
 Image result for dried whole wheat spaghetti
11
Anelli
Image result for dried aneli 
12
Spinach tagliatelli
Image result for dried  spinach tagliatelli 
13
Whole-wheat spirelli
 Image result for dried  whole wheat spirelli
14
Risoni
 Image result for dried risoni rice
15
Giant conchiglie
 Image result for dried giant conchiglie
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