italian cooking made easy

Cooking and serving consommés A consommé is made by adding a mixture of ground meats, together with  mirepoix  (a combination of carrots, celery, and onions), tomatoes, and egg whites into either  bouillon  or  stock . The key to making a high quality consommé is simmering; the act of simmering, combined with frequent stirring, brings impurities to the surface of the liquid, which are further drawn out due to the presence of acid from the tomatoes. Eventually, the solids begin to congeal at the surface of the liquid, forming a 'raft', which is caused by the proteins (including albumins, mucoproteins, and globulins) in the egg whites. Once the 'raft' begins to form, the heat is reduced, and the consommé is simmered at a lower heat until it reaches the desired flavor, which usually takes anywhere from 45 minutes to over an hour. The resulting concoction is a clear liquid that has either a rich amber colour (for beef or veal consommé) or a very pale yellow colou

Lacinato kale  is a variety of  kale  with a long tradition in  Italian cuisine , especially that of  Tuscany  (although the term "lacinato" is not widely known or used in Italy). It is also known as  Tuscan kale ,  Tuscan cabbage ,  Italian kale ,  Dinosaur kale ,  cavolo nero ,  black kale ,  flat back cabbage ,  palm tree kale , or  black Tuscan palm .  Lacinato kale has been grown in Tuscany for centuries.  It is one of the traditional ingredients  of  minestrone  and  ribollita . Lacinato kale, like most other kale varieties, is usually  blanched  first, and then  sautéed  with other, flavorful ingredients; in Campanian cuisine,  anchovies  are often added.   It is commonly used in pastas and soups, but can also be eaten raw, in a salad. In  Tuscan cuisine , lacinato kale is often used in  ribollita  ("twice cooked"), a thick, hearty soup made up of ingredients cooked for a meal the day before . . I prepared i wonderful soup with onions, patatoes, blac

TIME : 5 minutes. LEVEL : easy. If you adore garlic, you will love this. If you hate garlic, you will not even come close..... - 1 clove garlic cut in pieces. - 2 tomatoes. - olive oil. - a little salt. - (toasted) white bread. mix and let it rest for at least 15 minutes. If you don't want to eat the garlic, squash a clove, before adding it, mix it well and let it rest half an hour, then take it out and enjoy bruschetta and the garlic aroma! Buon appetito, Peter.

pizzeria paninoteka zeppelin Salva Ulica 1. Maja 5 ,  Sezana ,  Slovenia   (Near Trieste, Italy) Salva prosciutto antipasto Recommended! Good service, good food and cheap! Ham and cheese stuffed calamari with fries and veggies.

TIME : 45 MINUTES LEVEL : EASY For 2 persons you need: - 2 calamari  - 300 grms king prawns - 2 potatoes - 1 onion - 2 tomatoes  - 15 olives - 1 clove garlic - 1 glass white wine -  parsley - salt and pepper - olive oil Just put every thing together in a creative way and cook 30 /40 minutes at 180° C. in the oven until calamari are tender. Serve with green salad and a glass of Prosecco wine.  Buon appetito! Peter.

Time: 1 Hour Level: Easy Simmer zucchine, garlic, salt and pepper, until done. (5 minutes) Take 1 round piece of puff pastry (frozen or non) and cover a cake pan. Take care to create edges. Fill up with zucchine and cover with slices of smoked ham. Then add 4 beaten eggs to cover every thing. Cook 20/30 minutes in oven at 180° C. Buon appetito!

   time: 1 hour    level: easy   Ingredients for 2 persons: see picture! 1 guinea fowl 1 onion 1 carrot celery 1 or 2 clove garlic 4 or 5 bay leaf rosemary  sage some juniper berries salt pepper  olive oil  Chop all the vegetables and add with some olive oil in a frying pan. Add salt and pepper to guinea fowl in pieces and place the pieces on top of the vegetables. Let the whole thing simmer for at least 45 minutes on a very low flame, mixing the meat and the vegetables every once and a while. Add very little water, only if needed. The idea is that the meat and the vegetables should blend together nicely, without becoming to watery, neither should they roast. Of course see the picture above; this is how it should look!! Buon appetito, Peter.

Another version of stuffed savoy cabbage. We stuffed with a mix of leftover boiled potatoes, garlic, grated parmesan cheese, salt and pepper. Close with a toothpick and cook 20 minutes in the oven at 180° C. Buon appetito!, Peter.

Last night i decided to do something different with savoy cabbage , so i bought some bacon (pancetta stufata in italian), some gorgonzola cheese, sesame seeds and some of those sweet, marmelade-like condimenti that are easy to make yourself, by mixing some marmelade, mustard and a little salt.  I boiled the cabbage leafs seperately for about 5 minutes. After this i let them cool and dried them with paper. Then i roasted the sesame seeds for about 3 minutes. I filled the leafs with some gorgonzola, 1 slice of bacon and 1/3 teaspoon of the sweet stuff. Rolled the leafs and closed with 2 tooth picks. Garnished with sesameseed and dried chives. Served cold. DELICIOUS!!! Peter