Showing posts with label Italy. Show all posts
Showing posts with label Italy. Show all posts
Ingredients: 

For the dough:

1 kg semolina flour
2 tbsp extra virgin olive oil
2 eggs
15 gr brewer's yeast
water
salt

For the filling:

1 kg lamb mince
200 gr grated cheese (caciocavallo ragusano)
5 eggs
4 stalks fresh garlic
1 bunch of parsley
ground black pepper

 Preparation:

Prepare the dough mixing all ingredients. Prepare the meat. Place the lamb mince in a non-stick pan and cover with a lid. The meat should cook in its own juice, add little water only if necessary. After about 10 minutes, remove the lid and let the juice evaporate, mixing every so often with a wooden spoon. Let the meat cool down, then mix in the other ingredients, the grated cheese, the fresh garlic and the parsley finely chopped, the beaten eggs and black pepper.
Then roll the dough out, cut into 10-12 cm circles and, with the help of a piece of dough previously rolled into a long thin cylinder, close and place onto a tray.
Brush with egg wash and bake in a pre-heated oven at 180° until golden brown. Serve on their own as a piatto unico with a nice salad or as antipasti.

Pastieri di Pasqua

Added on 8:08 PM

Ingredients:


  • 3 lbs (1.5 kg) eggplant, trimmed and cut into 1-inch (2.5 cm) cubes
  • 2 tbsp (25 mL) salt
  • 1/3 cup (75 mL) olive oil
  • 4 stalks celery, trimmed, cut diagonally into ½-inch (1 cm) pieces, blanched
  • ¼ cup (50 mL) balsamic vinegar
  • 4 cloves garlic, minced
  • Salt and freshly ground black pepper
  • 2 medium onions, thinly sliced
  • 2 cups (500 mL) passata (puréed, sieved tomatoes) or canned Italian plum tomatoes, drained and chopped
  • ½ cup (125 mL) large green olives, pitted and roughly chopped
  • ½ cup (125 mL) black olives, pitted and roughly chopped
  • 3 tbsp (45 mL) capers (preferably salt-packed, rinsed)
  • 2 tbsp (25 mL) pine nuts, lightly toasted
  • 2 tbsp (25 mL) currants, soaked in hot water for 15 minutes, drained and patted dry
  • 2 tbsp (25 mL) granulated sugar
  • ½ cup (125 mL) roughly chopped mint
  • ½ cup (125 mL) roughly chopped basil

Preparation:

1. Put cubed eggplant in a colander set in the sink. Toss with the salt. Set a plate on top of eggplant and add a weight. Let stand 1 hour. Preheat oven to 400°F (200°C). Rinse eggplant under cold running water; drain and pat dry with paper towel. Toss eggplant with 3 tbsp (45 mL) of the olive oil; spread onto baking sheet and bake for 20 minutes, stirring occasionally, or until softened and starting to brown. Set aside.
2. In a large skillet, heat remaining olive oil over medium heat. Add celery, garlic and onions; cook for 6 minutes or until onions are softened. Do not let garlic brown. Sir in passata, green and black olives, capers, pine nuts, currants, sugar and vinegar. Season to taste with salt and pepper. Reduce heat to medium-low and cook for 15 minutes or until vegetables are tender.
3. Stir in mint; cook 5 minutes longer. Transfer to large serving dish. Let stand at room temperature 2 hours to develop flavors. Serve at room temperature, sprinkled with chopped basil.

Sicilian Eggplant Relish Caponata

Added on 8:03 PM


Ingredients:
(for 8 servings)
 

6 tablespoons extra virgin olive oil
1/2 cup drained oil-packed sun-dried tomatoes
1/4 cup red wine vinegar
1 tablespoon drained capers
1 garlic clove, minced
1 lb Fusilli pasta
12 ounces tomatoes, coarsely chopped
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, thinly sliced
1 cup freshly grated Parmigiano cheese (about 3 ounces)
1/2 cup minced pitted oil-cured black olives
 
Preparation:
 
Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.

Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally. Drain.

Transfer to large bowl.

Add dressing to hot pasta; toss to coat.

Cool, stirring occasionally.

Add chopped fresh tomatoes, mozzarella, basil, Parmigiano cheese and olives; toss.

Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

Pasta Salad with Mozzarella, Sun-dried Tomatoes and Olives

Added on 5:13 PM


Ingredients: 
(for 4 servings)
 

11 oz (300 grams) long-grain rice
4 tablespoons extra virgin olive oil
2 leeks, trimmed and sliced
17 oz (200 grams) shelled peas
2 eggs
11 oz (300 grams) crab meat, drained if canned
Salt and pepper
 
Preparation:
 
Cook the rice in plenty of salted, boiling water for about 18 minutes until tender, then drain, rinse under cold running water and drain again.

Tip into a salad bowl and stir in 1 tablespoon of the olive oil and a pinch of pepper.

Heat 2 tablespoons of the remaining olive oil in a saucepan, add the leeks and cook, stirring occasionally, for 5 minutes until soft.

Add the peas, season with salt and cook over a medium heat for 10 minutes until tender.

Beat the eggs with a pinch of salt.

Heat the remaining olive oil in a frying pan, pour in the eggs, tilt the pan to spread them evenly over the base and cook until the underside is set.

Flip the omelette over and cook until the second side is set.

Slide out of the pan and cut into strips.

Pick over the crab meat and remove any pieces of cartilage or shell, then stir the meat into the rice with the leeks and peas and strips of omelette. Taste and adjust the seasoning if necessary.

Store in a cool place, but not the refrigerator, until ready to serve.

Crab Meat and Rice Salad

Added on 5:09 PM


Ingredients:
(for 4 servings)
 
1 head escarole (1 lb), tough ribs discarded and leaves thinly sliced (8 cups)
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 large garlic clove, chopped
1 large celery rib, cut diagonally into 1/8-inch thick slices
2 carrots, cut diagonally into 1/8-inch thick slices
2 (13 and 1/2 to 14 and 1/2-ounce) cans chicken broth or vegetable broth
3 cups water
1 (16 to 19-ounce) can white beans such as cannellini, rinsed and drained

Grated Parmigiano cheese
 
Preparation:
 
Cook escarole in a 6 to 8-quart pot of boiling salted water until tender, about 5 minutes, then transfer with slotted spoon to a large bowl of ice and cold water to stop cooking.

Drain escarole in a colander, pressing gently to remove excess water.

Heat olive oil in a 5 to 6-quart heavy pot over moderately high heat until hot but not smoking, then saute onion, garlic, celery, and carrots, stirring occasionally, until golden, about 8 minutes.

Add chicken broth and water and bring to a boil, then add escarole and beans and simmer, uncovered, until carrots and celery are tender, about 10 minutes.

Season with salt and pepper.

Escarole and White Bean Soup

Added on 5:40 AM


Ingredients:
(for 4 servings)
 
4 pieces lamb chops (loin or shoulder cut)
3 tablespoons extra virgin olive oil
2 whole tomatoes, sliced
1 medium onion, sliced
4 cloves finely chopped garlic
3 teaspoons Italian seasoning blend (dry)
3 teaspoons salt
3 teaspoons pepper
1/2 cup grated Romano cheese
1/4 cup white wine
 
Preparation:
 
Preheat oven to 350'F.

In a medium sized baking dish, drizzle 1 tbs of olive oil.

Evenly layer the baking dish with the following: 1/3 of sliced tomatoes, 1/3 of sliced onions, 1/3 of chopped garlic.

Sprinkle with 1/3 of Italian seasoning, salt, pepper, and Romano cheese.

Lay lamb chops in a single layer.

Drizzle with 1 tbs of olive oil, and add another layer of 1/3 of sliced tomatoes, 1/3 of sliced onions, 1/3 of chopped garlic.

Sprinkle with 1/3 of Italian seasoning, salt, pepper, and Romano cheese.

Drizzle with the remaining olive oil and layer with the remaining tomatoes, onion, garlic, Italian seasoning, salt, pepper, and cheese.

Bake at 350'F for 40 minutes.

Increase the temperature to 375'F, and drizzle the chops with 1/4 cup white wine.

Return to the oven, bake for another 15 minutes.

Baked Lamb Chops With Tomatoes

Added on 5:37 AM

 Ingredients:
(for 4-6 servings)

1 small onion, chopped
2 tablespoons extra-virgin olive oil
3/4 cup thinly sliced celery
Hot red pepper flakes
2 large potatoes, peeled, halved, and sliced into 1/2-inch pieces
1 pound baccalà (salt cod), soaked for at least 36 hours
4 fresh plum tomatoes, peeled, seeded and chopped, or canned tomatoes, chopped
1 to 2 teaspoons salt-preserved capers, soaked in water for a few minutes and drained (optional)
8 to 10 black or green olives, pitted or unpitted
Leaves from several flat-leaf parsley sprigs, chopped
Preparation:

1. In a large deep skillet, combine the onion and olive oil. Cook over medium heat until the onion is tender but not browned. Stir in the celery and add a sprinkle of red pepper flakes. Cook, stirring, for a minute or two.

2. Add the potatoes, then add water to the halfway point (about 1/2 cup). Cover and cook, stirring occasionally, until the potatoes are barely tender, about 10 minutes. Meanwhile, cut the cod into large chunks. Add it to the saucepan along with the tomatoes, capers, and olives. Cook with the cover ajar until the cod is heated through, about 10 minutes.

3. Taste the sauce and add more pepper flakes if needed. Add the parsley. Serve the stew in shallow soup bowls.

Baccalà and Potato (con patate) Stew alla Siracusana

Added on 5:34 AM

Ingredients:
 
* 1 15-ounce carton ricotta cheese 1 15-ounce carton ricotta cheese
* 3/4 cup powdered sugar 3/4 cup powdered sugar
* 1 teaspoon vanilla 1 teaspoon vanilla
* 1 ounce bittersweet or semisweet chocolate, grated 1 ounce bittersweet or semisweet chocolate, grated
* 4 ounces bittersweet or semisweet chocolate, chopped 4 ounces bittersweet or semisweet chocolate, chopped
* 1 tablespoon shortening
* 12 to 14 purchased cannoli shells 12 to 14 purchased cannoli shells
* 3/4 cup finely chopped pistachio nuts 3/4 cup finely chopped pistachio nuts
* 1 cup whipping cream 1 cup whipping cream

 Preparation:

1. For filling, in a medium bowl, stir together ricotta cheese, powdered sugar, and vanilla until almost smooth. Stir in 1 ounce bittersweet chocolate. Cover and chill up to 6 hours.
2. Meanwhile, in a small saucepan, heat and stir 4 ounces bittersweet chocolate and the shortening over low heat until melted. Remove from heat. Transfer to a small bowl. Dip both ends of the cannoli shells in chocolate, letting excess drip off. Sprinkle chocolate ends with pistachio nuts. Place on a wire rack placed over waxed paper to dry (about 45 minutes).
3. When chocolate is dry, in a medium bowl, beat whipping cream at medium speed of an electric mixer or with a wire whisk until stiff peaks form. Fold into the ricotta mixture. Spoon filling into a decorating bag fitted with a large round or open star tip (or spoon into a resealable plastic bag; seal bag. Snip off a small corner of the bag). Pipe filling into shells. Cover and chill up to 2 hours. Makes 12 servings.
4. Chocolate Cannoli: Prepare Cannoli as directed, except stir 1/4 cup unsweetened cocoa powder in with the ricotta cheese.

Cannoli

Added on 12:55 PM

Ingredients:
  • 1 pound of Tuna
  • 3 Cloves of Garlic
  • Mint
  • ½ glass of vinegar
  • Olive oil
  • Salt
  • pepper
Preparation:
Fry the tuna with the olive oil for 3 minutes. Put them out and use the remaining oil to fry the garlic and a bit of vinegar to create a juice. Put this juice on the tuna and put salt and pepper and mint.

Tonno all’Agliata (Tuna with garlic)

Added on 12:48 PM

Ingredients:
  • ½ pound Anchovies
  • 2 cloves garlics
  • 5-6 Lemons
  • Olive Oil
  • Salt
  • Pepper
Preparation:
Wash the anchovies and cut their heads. List them and cover with lemon juice and salt. Let stay for 3 hours and then change the lemon juice. Put them in the refrigerator for 24 hours. After this period serve them with olive oil, pepper, garlic and lemon.

Mascolini Marinati

Added on 12:46 PM

Ingredients:
  • 3 pounds of fava beans, shelled
  • 2 cloves garlic, peeled
  • Extra-Virgin Olive Oil
  • Pecorino cheese
  • pepper
  • bread, toasted
Preparation:

Grind the fava beans to a pulp with the garlic cloves in a food processor. Pour enough olive oil. The fava beans should have the consistency of mashed potatoes. Transfer the mixture to a bowl and stir in the cheese. Spread a small amount on the bread slices.

Maccu verde (Fava Bean Spread )

Added on 12:44 PM

Pungent broccoli rabe (or broccoli rape, broccoli raab or rapini) is tossed with a rich mixture of garlic, olive oil and anchovies in this easy side dish.

 


      



      
      Ingredients:

  • 2 pound(s) broccoli rabe, stem ends trimmed, chopped
  • 3 tablespoon(s) extra-virgin olive oil
  • 6 clove(s) garlic, chopped
  • 6  anchovy fillets, chopped
  • 1/4 teaspoon(s) crushed red pepper, (optional)
  • 1/4 teaspoon(s) salt
  • Freshly ground pepper, to taste
     Preparation:
  1. Bring a large pot or Dutch oven of water to a boil. Add broccoli rabe and cook until tender when pierced with a fork, 3 to 5 minutes. Drain well.
  2. Heat oil in a large skillet over medium heat. Add garlic, anchovies and crushed red pepper (if using); cook, stirring, until the garlic is very light brown, 1 to 2 minutes. Add the broccoli rabe, toss to coat, and cook, stirring occasionally, for 2 minutes more. Season with salt and pepper.

Broccoli Rabe with Garlic and Anchovies

Added on 10:48 PM

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