italian cooking made easy

Risotto alla Milanese is apparently is very simple recipe, but don't get fooled; to prepare, it requires a little extra attention. First of all for 2 persons you need: - 2 cups vialone nano or carnaroli rice - 1/2 small white onion - 3 tbl. spoons butter - 0,1 grams saffron - 1/2 liter meat stock/broth - grated  parmesan cheese - salt / pepper Prepare the stock and keep it warm. Keep some stock in one teacup and add the saffron.  Chop onion (small pieces). Melt 2 spoons of butter and add onion.  let onions simmer over low flame/heat, don't let them get golden brown. Add rice and toast it, together with the onions for about 2 minutes. Pay attention and don't burn the onions/butter. Add about half of the stock and cook 7/8 minutes, stirring once in a while. Add the remaining stock a bit at the time, stirring contineously until the rice is cooked "all dente". Then add stock with safffron, continue cooking and stirring until all liquid has evapor

Ingredients for 3 people: 6 peppers friggitelli a little big 3 eggs 150 grams of pecorino romano 7-8 tomatoes pizzutello 1 red onion parsley basil extra virgin olive oil salt vinegar sugar Method: Beat the eggs with the cheese and parsley, stuffed peppers and fry for 7-8 minutes. In another pan, put oil, onion, chopped tomatoes and basil. Add salt and salt them for 4-5 minutes, take a splash of vinegar and a tablespoon of sugar, cook for another 4-5 minutes add the peppers previously fried. If you can prepare this dish a few hours before eating. Buon appetito

I used 4 bell peppers, 2 yellow and 2 red. 1 big white onion, 3 celery sticks and 2 garlic cloves. Futhermore; olive oil, bay leaf, rosemary and oregano, salt and pepper.  I chopped the vegetables in small pieces and put all the ingredients in a pan. The most important trick to get a really sweet and yummie peperonata is : THE WAY YOU COOK IT !!!!!!!!! Use the smallest flame or lowest temperarure you can get and let it simmer for 2 HOURS !!(closed pan with lid) Don't add water!  After 2 hours take off the lid and over higher flame let it cook until all the liquid  evaporates.  In this way the peperonata will get nice and creamy and very sweet! Buon appetito!

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Do you know how to cook risotto? Try with strawberry, delicious!!   My ingredients for 4 persons are: -120 grams cannarolo or vialone nano rice. (using this rice is essential) - 15 strawberries (more or less) - 1 onion - 3 tbl. sp. grated parmigiano. - vegetable stock/broth. - 1 tbl. sp. butter - 3 tbl. sp. extra virgin olive oil - salt / pepper Simmer the onion in olive oil for 3 minutes, add the strawberries (cut in pieces) simmer 3 more minutes, then add the rice. Let it simmer for 2 more minutes before adding stock. Add just enough stock to cover everything, use high flame and stir. After almost all the liquid has evaporated, add some more a little bit at the time and keep stirring, for about 10/15 minutes on a lower flame. ( the outcome will depend on the stirring, specially towards the end !) When finished add cheese and butter, a little salt and pepper, stir 2 more minutes and let it rest 3 more minutes, then serve

Level: Easy. Time:  30 min. For 2 persons you need: 2 small cups of rice 100 grms. Chicken 100 grms. Rucola Olive oil Pepper Butter Nutmeg Grated parmesan 1/2 liter stock This is the perfect risotto when you want to recycle some leftover chicken. cut the chicken and rucola very small. heat it up in olive oil. add some pepper and a little nutmeg. Stir 15 minutes, adding stock a bit at the time. after 15 min. add 2 tbl spoon parmesan and stir. then add a little butter and stir. grate some pepper and let it rest 3 minutes. Buon Appetito!