italian cooking made easy

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 ...

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!

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 yell...