italian cooking made easy

Time: 1 hour. Level: Easy. In Italy we call this recipe: "verza stufata" but in Venice it's called: "verze sofegae" For 4 persons take: - 2 small cabbages and slice as small as you can. - Add 1 sliced onion. - 1 clove garlic. - Olive oil. - Salt and pepper. The ingredients are rather simple, but the end result depends all on how you cook the cabbage!. Cook on a very low flame for 1 hour and try not to add any water, or at least very, very little. In this way the "verze sofegae" becomes very "creamy",and melt on your tongue, just the way we like it in Venice!. Buon appetito! Peter.

  An easy way to prepare zucchini.                     Time: 30  min                     Level: easy. -Slice the zucchini as thin as you can. -Slice an onion. -Crush garlic. -Grease oven pan with olive oil.  Lay out sliced zucchini and add on top:  -Onion. -Garlic. -Grated Parmesan or Pecorino cheese. -Salt and pepper. -Sesame seeds (optional, but very good)  Cook 30 min. or until golden brown in the   oven at 180° C. Buon Appetito!

Some wonderful presentations i wanted to share with you.

Time: 20 minutes Level: EASY Before...........   We used deep frozen scallops. Place on a plate and cover scallops with: - piece of butter - coffee spoon armagnac (or cognac or   brandy) - salt and pepper - bread crumbs - chopped parsley Cook 15 minutes in oven at 180° C. Voilà!! Buon appetito! After........

30 minutes. Autumn is on its way; let's prepare a tasty soup ! LEVEL: EASY TIME   : 30 MINUTES Ingredients: * 200 grms. lentils (can) * 500 grms. shrimps * 1 potatoe * 2 tbl. spoons mixed soup  vegetables * 1 liter stock *  some parsley * 1\2 teaspoon curry * 4 slices of bread * olive oil, salt and pepper HOW TO PREPARE: Rinse the lentils and let them drip. Peal the potatoe and cut into dice. Simmer the vegetables in olive oil then add the lentils and the potatoe. Add the stock and boil until all the ingredients are tender. When done put the whole thing in a blender and whisk to get an even soup. DON'T FORGET to leave apart 1 spoonful of lentils, because we need to add them afterwards. Return the soup into the pan and add curry, shrimps and the lentils. Let the whole thing cook for another 5 minutes and when done,  sprinkle with parsley. Serve with toasted bread. BUON APPETITO!

Level: medium Time: 40 minutes Ingredients for 4 persons: * 500 gr. tagliatelle * 200 gr. clam * 1 eggplant, 3 tomatoes * 1 pc. of garlic, some parsley and    some basil * olive oil * salt and pepper How to prepare: Cut the eggplant im small dice, sprinkle with salt and let them rest for about 30 minutes. Hereafter rinse them with water and dry them on a cloth or kitchen paper. Put the tomatoes in boiling water for about 3 minutes, after this cool them in cold water and peel them. Cut the tomatoes in small pieces and  mix them with a few spoons of olive oil, salt and chopped basil.  Fry the eggplant until golden brown and put them on kitchen paper to absorb the oil. Heat a pan with some olive oil, the garlic and half the parsley (chopped) and add the clam and cook a few minutes over high flame. Add the eggplant and the tomato and cook another 2 to 3 minutes.  Add pepper and more salt if needed.  Boil the tagliatelle and add to the ve...

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