Ingredients:
2 potatoes, coarsely chopped
2 onions, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 turnips, coarsely chopped
1 celery stalk, coarsely chopped
3 cherry tomatoes, coarsely chopped
salt
Methods:
1. Place all the vegetables in a large pan, pour in 6 1/4 cups water, add a pinch of salt and bring to a boil.
2. Lower the heat and simmer gently for about 20 minutes.
3. Remove from the heat and let cool slightly, then strain into a bowl pressing down well on the vegetables with a spoon.
Pasta with Grape Tomatoes
Ingredients:
1/4 cup olive oil
2 large garlic cloves sliced thin
1 pint grape or cherry tomatoes, sliced in half
1/2 teaspoon red pepper flakes
2 large basil leaves, chopped
salt to taste
1 pound spaghettini pasta
freshly grated Parmagiano-Reggiano cheese for serving
Methods:
1. Add olive oil and garlic to a large saute pan over medium heat. Cook until garlic is lightly browned, then add the sliced tomatoes,red pepper flake,basil,and salt.
2. Saute the tomatoes until they are softened and have started to release their juices, about 5 minutes.
3. Meanwhile,bring a pot of liberally salted water to a boil, add pasta and cook until al dente.
4. Strain pasta and transfer to the saute pan with the sauce and toss until completely coated.
5. Dish out into individual serving bowls and serve with grated Parmagiano-Reggiano.
Sea Bream Wrapped in Cooking Foil 2
Ingredients:
* 1 Sea bream about 450 g (1 lb)
* 5 Small cherry tomatoes
* A small handful of capers
* A small handful of pitted green olives
* Some extra virgin olive oil
* A couple of potatoes
* Salt and black ground pepper for seasoning
Methods:
When buying the fish, ask your fishmonger to gut and scale it, but do not remove head and tail. At home, rinse the fish under fresh water and then pat it dry with kitchen paper.Cut a large piece of foil so that you can wrap your fish later. In the centre of the foil put a layer of greaseproof paper, roughly of the same length as your fish. Put some drops of olive oil on the greaseproof paper.
Spread the olive oil all around the greaseproof paper (use your fingers or a little brush).Slice the potatoes (thin slices) and lay the slices down. Then, drizzle some olive oil over the potato slices. The potato helps to absorb part of the liquid that may form in the bottom during the cooking.Take the fish and season its belly starting with a drizzle of olive oil.Then, season the belly with salt and black pepper.Put half of the capers inside the fish gills.
Next,stuff the belly with a third of the olives and tomatoes (cut in half). With the remaining tomatoes,capers and olives,spread them on top and around the fish. Drizzle with olive oil over the fish. Season the outside with salt.Season the outside with black pepper. Close the wrap, seal it folding the sides and put it onto an oven tray.Preheat the oven to 200°C (gas mark 6). When the oven is hot,put the tray into the oven and cook the fish for about 30-35 minutes.
Once the fish is cooked, remove the top skin and drizzle with some good quality olive oil
Ingredients:
* 2/3 cup warm water (110 degrees F/45 degrees C)
* 1 3/4 cups bread flour
* 2 teaspoons dry milk powder
* 2 teaspoons white sugar
* 1 teaspoon salt
* 1 tablespoon grated Parmesan cheese
* 1 1/2 teaspoons Italian seasoning
* 1 1/2 tablespoons margarine
* 1 1/4 teaspoons active dry yeast
Methods:
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
2. Select the Medium Crust and Basic/White Bread settings, and press Start.
Mozzarella in a Carriage
Ingredients:
* 8 Slices of bread about 8-10 mm thick
* 1 Buffalo mozzarella ball with one ball you will make 4 slices
* 3 Eggs
* 30 ml (2 tbs) Milk
* 4 Anchovy fillets alternatively 4 little slices of cooked ham
* Salt and ground white pepper for seasoning
* Light olive oil for frying do not use sunflower oil!
Methods:
Cut the slices of bread,Pair the slices putting one on top of another and trim the edges to get rid of the crust. Also, the two slices must match in size.Cut the mozzarella ball into 4 slice.Pat dry the mozzarella slices using kitchen paper.Fill the pan with olive oil and start heating the oil.While the oil is getting hot, put the eggs in a large bowl and season with salt.Season with pepper.Stir with a fork for a few seconds.Add the milk.Stir again for a few seconds.
Take two slices of bread and top one slice with mozzarella. The slice of mozzarella has to be smaller than the slice of bread so that the two slices of bread can be joined and encase the mozzarella.Put one anchovy fillet onto the slice of mozzarella. The anchovy will give the mozzarella in carrozza a nice and delicate flavor (if you are concern about fish bones, you can use anchovy paste instead). Another option, if you do not like anchovies, is to top the mozzarella with a little square of cooked ham.Cover with the second slice of bread.
Press the sandwich down so that the two slices of bread join together, especially around the side edges.Now, take the sandwich and holding the two bread slices firmly together it is easier to do this using both your hands, dip each side edge for a fraction of a second into cold water.Then, dip the wet side edge into the flour. This will create a sort of glue that will help to seal the sandwich during the frying stage.
When the oil has reached the right temperature for frying, dip the whole sandwich (on both sides) into the egg wash. It will be a bit messy but do not worry too much about it!The sandwich is ready for frying.Put the sandwich into the pan (you can use a wooden spatula to slide the sandwich down into the pan) and fry for about 2 minutes or until golden brown.Then, using a wooden spatula, turn the sandwich onto the other side and fry for another 2 minutes.
Risotto with Fava Beans
Ingredients:
* 1/2 pound fresh, unshelled fava beans
* 4 cups chicken broth
* 3 tablespoons butter, divided
* 1 small onion, finely chopped
* 1 cup Arborio rice
* 1/4 cup white wine
* 1/4 cup grated Reggiano Parmesan cheese
* salt to taste
Methods:
1. Bring a large pot of salted water to a boil. Meanwhile, shell the favas and discard the pods. Boil the favas for 4 minutes, strain and then immediately plunge into ice water. Let cool for 2 minutes then pierce the favas and squeeze them out of their skins. Separate 3/4 of the favas and puree in a food processor.
2. In a separate large saucepan bring the broth to a simmer, and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1.5 tablespoons of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
3. To the cooked rice add the pureed favas, the remaining 1.5 tablespoons of butter, the rest of the favas and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.
Italian-Style Omelet
Ingredients:
* Olive oil
* 1/2 cup chopped onion (1 small onion)
* 1 cup chopped red and/or green pepper (1 large pepper)
* 3 large cloves garlic, chopped or minced
* 9 to 12 eggs
* 1 tablespoon dried oregano (use fresh if available)
* 1 tablespoon dried parsley flakes (use fresh if available)
* 2 to 3 tablespoons freshly grated Parmesan cheese
* Salt and pepper to taste
Methods:
Heat about 1 tablespoon olive oil in large skillet over medium-high heat. Add onions and peppers; sauté until softened, about 10 minutes. Add the garlic and sauté an additional minute.
Meanwhile, place the eggs in a large bowl with about 2 tablespoons water. Beat with wire whisk until frothy. Add the sauteed vegetables, herbs, cheese and seasoning. Beat until well combined. Heat about 3 tablespoons oil over medium-high heat in same skillet used to sauté the vegetables. Add the egg mixture. Cook until set, pushing sides to center occasionally to allow wet portions to flow to bottom of pan, about 4 minutes. Cut into quarter wedges and carefully turn each wedge to enable top side to get done, about another 2 minutes.
2 potatoes, coarsely chopped
2 onions, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 turnips, coarsely chopped
1 celery stalk, coarsely chopped
3 cherry tomatoes, coarsely chopped
salt
Methods:
1. Place all the vegetables in a large pan, pour in 6 1/4 cups water, add a pinch of salt and bring to a boil.
2. Lower the heat and simmer gently for about 20 minutes.
3. Remove from the heat and let cool slightly, then strain into a bowl pressing down well on the vegetables with a spoon.
Pasta with Grape Tomatoes
Ingredients:
1/4 cup olive oil
2 large garlic cloves sliced thin
1 pint grape or cherry tomatoes, sliced in half
1/2 teaspoon red pepper flakes
2 large basil leaves, chopped
salt to taste
1 pound spaghettini pasta
freshly grated Parmagiano-Reggiano cheese for serving
Methods:
1. Add olive oil and garlic to a large saute pan over medium heat. Cook until garlic is lightly browned, then add the sliced tomatoes,red pepper flake,basil,and salt.
2. Saute the tomatoes until they are softened and have started to release their juices, about 5 minutes.
3. Meanwhile,bring a pot of liberally salted water to a boil, add pasta and cook until al dente.
4. Strain pasta and transfer to the saute pan with the sauce and toss until completely coated.
5. Dish out into individual serving bowls and serve with grated Parmagiano-Reggiano.
Sea Bream Wrapped in Cooking Foil 2
Ingredients:
* 1 Sea bream about 450 g (1 lb)
* 5 Small cherry tomatoes
* A small handful of capers
* A small handful of pitted green olives
* Some extra virgin olive oil
* A couple of potatoes
* Salt and black ground pepper for seasoning
Methods:
When buying the fish, ask your fishmonger to gut and scale it, but do not remove head and tail. At home, rinse the fish under fresh water and then pat it dry with kitchen paper.Cut a large piece of foil so that you can wrap your fish later. In the centre of the foil put a layer of greaseproof paper, roughly of the same length as your fish. Put some drops of olive oil on the greaseproof paper.
Spread the olive oil all around the greaseproof paper (use your fingers or a little brush).Slice the potatoes (thin slices) and lay the slices down. Then, drizzle some olive oil over the potato slices. The potato helps to absorb part of the liquid that may form in the bottom during the cooking.Take the fish and season its belly starting with a drizzle of olive oil.Then, season the belly with salt and black pepper.Put half of the capers inside the fish gills.
Next,stuff the belly with a third of the olives and tomatoes (cut in half). With the remaining tomatoes,capers and olives,spread them on top and around the fish. Drizzle with olive oil over the fish. Season the outside with salt.Season the outside with black pepper. Close the wrap, seal it folding the sides and put it onto an oven tray.Preheat the oven to 200°C (gas mark 6). When the oven is hot,put the tray into the oven and cook the fish for about 30-35 minutes.
Once the fish is cooked, remove the top skin and drizzle with some good quality olive oil
Ingredients:
* 2/3 cup warm water (110 degrees F/45 degrees C)
* 1 3/4 cups bread flour
* 2 teaspoons dry milk powder
* 2 teaspoons white sugar
* 1 teaspoon salt
* 1 tablespoon grated Parmesan cheese
* 1 1/2 teaspoons Italian seasoning
* 1 1/2 tablespoons margarine
* 1 1/4 teaspoons active dry yeast
Methods:
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
2. Select the Medium Crust and Basic/White Bread settings, and press Start.
Mozzarella in a Carriage
Ingredients:
* 8 Slices of bread about 8-10 mm thick
* 1 Buffalo mozzarella ball with one ball you will make 4 slices
* 3 Eggs
* 30 ml (2 tbs) Milk
* 4 Anchovy fillets alternatively 4 little slices of cooked ham
* Salt and ground white pepper for seasoning
* Light olive oil for frying do not use sunflower oil!
Methods:
Cut the slices of bread,Pair the slices putting one on top of another and trim the edges to get rid of the crust. Also, the two slices must match in size.Cut the mozzarella ball into 4 slice.Pat dry the mozzarella slices using kitchen paper.Fill the pan with olive oil and start heating the oil.While the oil is getting hot, put the eggs in a large bowl and season with salt.Season with pepper.Stir with a fork for a few seconds.Add the milk.Stir again for a few seconds.
Take two slices of bread and top one slice with mozzarella. The slice of mozzarella has to be smaller than the slice of bread so that the two slices of bread can be joined and encase the mozzarella.Put one anchovy fillet onto the slice of mozzarella. The anchovy will give the mozzarella in carrozza a nice and delicate flavor (if you are concern about fish bones, you can use anchovy paste instead). Another option, if you do not like anchovies, is to top the mozzarella with a little square of cooked ham.Cover with the second slice of bread.
Press the sandwich down so that the two slices of bread join together, especially around the side edges.Now, take the sandwich and holding the two bread slices firmly together it is easier to do this using both your hands, dip each side edge for a fraction of a second into cold water.Then, dip the wet side edge into the flour. This will create a sort of glue that will help to seal the sandwich during the frying stage.
When the oil has reached the right temperature for frying, dip the whole sandwich (on both sides) into the egg wash. It will be a bit messy but do not worry too much about it!The sandwich is ready for frying.Put the sandwich into the pan (you can use a wooden spatula to slide the sandwich down into the pan) and fry for about 2 minutes or until golden brown.Then, using a wooden spatula, turn the sandwich onto the other side and fry for another 2 minutes.
Risotto with Fava Beans
Ingredients:
* 1/2 pound fresh, unshelled fava beans
* 4 cups chicken broth
* 3 tablespoons butter, divided
* 1 small onion, finely chopped
* 1 cup Arborio rice
* 1/4 cup white wine
* 1/4 cup grated Reggiano Parmesan cheese
* salt to taste
Methods:
1. Bring a large pot of salted water to a boil. Meanwhile, shell the favas and discard the pods. Boil the favas for 4 minutes, strain and then immediately plunge into ice water. Let cool for 2 minutes then pierce the favas and squeeze them out of their skins. Separate 3/4 of the favas and puree in a food processor.
2. In a separate large saucepan bring the broth to a simmer, and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1.5 tablespoons of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
3. To the cooked rice add the pureed favas, the remaining 1.5 tablespoons of butter, the rest of the favas and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.
Italian-Style Omelet
Ingredients:
* Olive oil
* 1/2 cup chopped onion (1 small onion)
* 1 cup chopped red and/or green pepper (1 large pepper)
* 3 large cloves garlic, chopped or minced
* 9 to 12 eggs
* 1 tablespoon dried oregano (use fresh if available)
* 1 tablespoon dried parsley flakes (use fresh if available)
* 2 to 3 tablespoons freshly grated Parmesan cheese
* Salt and pepper to taste
Methods:
Heat about 1 tablespoon olive oil in large skillet over medium-high heat. Add onions and peppers; sauté until softened, about 10 minutes. Add the garlic and sauté an additional minute.
Meanwhile, place the eggs in a large bowl with about 2 tablespoons water. Beat with wire whisk until frothy. Add the sauteed vegetables, herbs, cheese and seasoning. Beat until well combined. Heat about 3 tablespoons oil over medium-high heat in same skillet used to sauté the vegetables. Add the egg mixture. Cook until set, pushing sides to center occasionally to allow wet portions to flow to bottom of pan, about 4 minutes. Cut into quarter wedges and carefully turn each wedge to enable top side to get done, about another 2 minutes.
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