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!

Ingredienti per 2 persone : - 1 dentice - 1 broccolo - 1 sp.  di aglio - canella in polvere - zenzero fresco gratuggiato - 2 stecche di canella - 1 noce di burro -  olio de oliva -  sale e pepe q.b. -  semi di sesamo Cucina il pesce in padella per il tempo necessario. Una volta pronto, pulisci e metti aparte i filetti. In una pentola con 1 litro di acqua, un po di sale grosso ed un spicchio di aglio, lascia bollire per 10 minuti pezzetti di broccolo, in modo che assorbe gli aromi dell'aglio ed il sale. Conserva il brodo della cottura e l'aglio. Frullare i broccoli assieme con il burro, 1/2 cucchiaino di canella, 1/4 cucchiaino di zenzero gratuggiato, un pezzetto minuscolo di aglio, ed un poco di brodo di cottura, in modo da ottenere una purea omogenea. Riscalda brevemente il sesamo. Impiattare come da foto. Condire con un filo di olio di oliva e.v.

Sfingi or St. Josephs Day Zeppole  INGREDIENTS Ricotta Cream Filling One 15 Ounce Container Ricotta ¾ Cup Confectioners’ Sugar 1 Teaspoon Vanilla Extract ¼ Cup Mini Chocolate Chips 1 Tablespoon Finely Chopped Candied Citron Or Orange peel Dough 1 Cup Water 4 Tablespoons (1/2 stick) Unsalted Butter 1 Teaspoon Salt 1 Cup Unbleached Flour 4 Large Eggs Vegetable Oil For Frying Candied Cherries – Cut In Half For Garnish 2 Tablespoons Chopped Unsalted Pistachios For Garnish (Optional) Confectioners’ Sugar In a medium Bowl, whisk the ricotta, sugar and vanilla until smooth. Stir in the chocolate chips and candied fruit. Cover and refrigerate several hours or overnight. To make the puffs, bring the water, the butter and the salt to a boil over medium heat. Remove from the heat, add the flour all at once and stir well with a wooden spoon until the flour is completely incorporated. Return the saucepan to medium heat. Cook, stirring constantly and turning the dough often, until the doug

Fare la scarpetta is a phrase in the Italian language that’s close to the heart of everyone who has enjoyed a delicious plate of pasta with sauce. Meaning “make the little shoe,” it refers to the small piece of bread used to mop up the last of the sauce on your plate. This end to a meal ritual is vastly popular all over Italy; however, where it originates is still open to debate. There’s one theory that the practice began in Venice, though bread wasn’t usually served with pasta in northern Italy, whereas it was in the south of the country, therefore it is implausible to assume it originated there. In his book about medieval eating habits, Fabrizio Vanni proposes that the act took place following the introduction of tomatoes to the Italian diet back in the late 16th century. Before this time sauces tended to be thicker and more robust; with the introduction of the tomato, sauces became lighter and therefore required mopping up. Another suggestion regarding the origin of la s

Yesterday i had some black rice and swordfish left over from the day before. i decided to recycle the 2 ingredients and create a tasteful  dinner with the following ingredients: 1 onion, half red bell pepper, fresh ginger root, lemon grass, garlic, half coffee spoon chili paste and some salt. I simmered all ingredients in sesame oil for only 5 minutes. then added swordfish (diced, and already cooked)  Then i mixed ingredients with the black rice and let it cook 3 minutes over high flame. Garnish with parsley and soy sauce.  buon appetito.

I suppose most of you know how to prepare mashed potatoes and steamed salmon. Anyway for mashed potatoes i boil diced potatoe 20 min. and  when ready, i pour out the water and let them rest in a closed pan for a while, where they stay warm. When all the other ingredients are ready, i finish the mashed potatoes, adding some butter, a little milk, salt, pepper and nutmeg. i use a fork to mash. while i steam the salmon (20 min.)i prepare the garni. The garni is the more difficult part, because none of the ingredients should be to dominant and everything should blend nicely.  I chop tomatoes in very small pieces, then a little piece of spring onion, chop a tiny bit of ginger root and fresh cilantro. (you could replace this with parsley.) you need to add a tiny piece of squashed garlic too.(plus salt and pepper) In the mean time i roast sesame seeds. Then i mix everything together adding some olive oil. SERVE AND BE CREATIVE!

Today i prepared tagliatelle. 120 grams white flour, 1 egg and a sniff of salt. this is for 2 persons, so if you prepare for 4, double the q.   Mix flour, egg and salt and prepare  the dough with your hands, in about 5 min. you should get a smooth dough ball. flatten a much as you can and make e thin sheet with the dough. roll the sheet and cut thin slices with a sharp knife and unroll, voilà your tagliatelle are ready! For the sauce i used 1 onion, some garlic, capers,some pepper and salt. 200 grams of mussels, 1 tin tunafish and 1/2 liter passata (tomatosauce). Garnish with parsley. Buon appetito!