italian cooking made easy

Tagliatelle with scallops and artichoke For 4 persons you need: -400 grms tagliatelle - 12 Scallops - 2 Artichoke - 1 pc. Garlic - 4 tbl. Spoons olive oil - 1 tbl. Sp. Butter - parsley Clean the artichokes and boil 15 minutes. When done, gather all the eatable soft parts and throw away the rest. Simmer the scallops in 2 tbl. Sp. Olive oil for 10 minutes together with garlic and pepper. When done cut scallops in smaller pieces. Mix with artichokes and 2 tbl. Sp. Olive oil and simmer for about 3 minutes.  Boil the pasta al dente. When done mix everything in a pan with the butter and cook on a high flame for about 2 minutes. Garnish with parley and pepper. Buon Appetito!!  

Not a tipical Italian recipe, could be French or Portuguese, but very We used Perch, a sweetwater fish from Africa, with a very delicate taste, but you could use Cod or any other fish fillet, even the deep frozen ones.  For 4 persons you need: - 600/800 grams fish fillets  - fresh garlic 1 pc.   - fresh capers 2 tbl. spoons. - black olives 4 tbl spoons. - small tomatoes 10 - parsley chopped 1 teacup. - origano 2 tea spoons - salt / pepper - olive oil 3 tbl spoons. - water 1 teacup.    What to do: Take a pan and add the olive oil. Place the fish fillets in the pan and start adding garlic, parsley, capers, olives, tomatoes and origano on top of the fillets and a little around it. Add salt and pepper. This is how it should look:   Cook on low fire for about 5 minutes. After this add a cup of water and cook for about 15 minutes (cover with a lid) until all the water has evaporated. This is how it should look:  good and easy to prepare. 

Risotto di radicchio di treviso e prosciutto crudo .         For 4 persons you need: - 2 pcs. radicchio di treviso. - 1 onion - 1 pc. garlic - 100 grams diced raw ham. ( or 100 grams saucage) - olive oil - pepper - parsley - 4 expresso cups risotto rice - vegetable stock. - 1 table spoon butter. How to prepare: Prepare1 liter vegetable stock and keep it warm. Simmer the onion, garlic, raw ham or saucage and chopped radicchio for 5 minutes in a little olive oil. don't add salt. After 5 minutes  add the rice. Mix everything and cook for 1 minute, before adding the first stock. Keep adding stock a bit at the time and stirring ( in one direction only, fx. i stir only clockwise!)  After about 20 minutes the rice should be "al dente". Always keep your eyes on the risotto, because you should add just enough stock every time to keep things boiling, but not to much, otherwise you get a soup! Keep stirring a bit more intensively towards the end. The risot

PASTA E FAGIOLI (Pasta and Beans) Pasta e fagioli is a very common and easy to prepare recipe from the nothern regions of Italy. It is usually eaten in winter, because it can get pretty cold here in the north. For 4 persons you need: - 3 cans of brown beans. - 1 onion - 1 piece of celery - 1 piece of garlic - rosemary - 1 bay leaf - olive oil 2 table spoons - a little chili pepper (powder) - 100 grams bacon or saucage in pieces. - 200 grams egg pasta tagliatelle. Simmer the onion, garlic, chili, rosemary bay leaf and celery for about 5 minutes. Add the beans but keep a teacup full of beans for later. Mash everything with a minipimer until you get a creamy sauce. Add 1 1/2 bean can of water. Cook 30 minutes ca. and after 20 minutes add the bacon and the left over cup of beans. After the 30 minutes add pasta (break tagliatelle in smaller pieces) and cook 5 more minutes  until pasta is done. The consistency should be like a thick soup. Let it