Italian recipes

Italian Version

recipes of my friend Manu (in italian)

Chiara's tricks (in italian)

Veggie steamer recipes !

 

 

SUMMER CANAPE WITH CRESCENZA CHEESE

 

Ingredients (2 persons)
100gr of crescenza cheese

4 slices of  bread

1 mayonnaise spoon

7-8 green olives

4-5 cherry tomatoes

2 basil leaves

1 gring of black pepper

 

Preparation

Toast the bread, spread the crescenza cheese on to it and the mayo on top of it - mix the two ingredients.

Slice cherry tomatoes in 3 and put them on the bread.

Then add olives cut in half and basil leaves (do not use knife to shred basil leaves)
A grind of pepper and you're ready to taste the summer canape !

 

 

FAMILY RECIPES - MY MOM'S TERRIFIC ROAST PORK


Ingredients
1 kg di pork loin, a bit fatty is ok

1 white or golden onion

1 garlic clove - smashed, but just a little bit :-) 

5-6 olive oil spoons

1 sprig of rosemary

1 liter of white wine, or Chianti wine (which is red) or milk

2 potatoes,medium size

a pinch of salt and pepper

 

Preparation

Stick a knife into the loin repeatedly.

Slice the onion into small pieces, put it into a casserole with oilve oil and put the loin on top of it.

Add rosemary, salt and pepper.

Fry at low temp for ten minutes, turning the loin a couple of times.

Add sliced potatoes, white/red wine or milk
Let the meat cook for 50 minutes, turning the meat upside down from time to time, always at low temp.

Slice the roast pork after it has cooled down, put it on a serving dish and cover with its own juice: this way the meat will remain soft.

Can be frozen into small portions, with its own juice.

 

 

 

MILANESE CUTLET - My mother's recipe

 

Ingredients
Turkey breast

Bread crumb + pinch of salt and pepper

2 whisked egg + pinch of salt

Peanut oil for frying

 

Preparation

Beat the meat with the proper  tool so that will be softer.

Heat enough the oil in a non sticking pan.

Cover the cutlets with whisken eggs, then with breadcrumbs. Cover them one by one and then fry, so that the breadcrumbs with remain crisp.

When the cover is of a golden color take out of the pan and let dry on a plate covered with kitchen paper.

I like them seasoned with lemon juice !

 

 

 

Simona's quiche with potatoes and leeks

Ingredients
4-5 big potatoes (or more if smaller )
5 o 6 leeks (depending on size)
A few spoons of grated pecorino cheese from Tuscany or parmesan cheese
a grind of black pepper

1 box of puff pastry or brise' one or bread dough.

3-4 spoons of extra virgin olive oil.


Preparation
Boil the potatoes, peel them and mash manually.

Prepare the leeks, slice them thinly and put in a pan with olive oil and let them cook without frying them.
Add mashed potatoes and a generous quantity of pecorino cheese or parmesan cheese .
Add a grind of black pepper.

The fill must be put inside puff pastry or brise' pastry or even bread dough.

Bake in preheated oven at 200 celsius degrees for 20 minutes (longer if you used bread dough).

 

 

 

HOT TOAST 
 

Careful: this is a HOT recipe,  you must be agree and be older than 18 to read it :-)

 

Ingredients

2 slices of toast bread

4 slices of hot salami (the one from Calabria is called spianata )
3 slices of smoked scamorza (cheese)

 

Preparation
Put the ingredients between the bread slices and then put the toast into the toast machine.
Eat at your own risk :-D


 

 

Crescenza cheese toast

 

Ingredienti (for 1 person)
100gr of crescenza cheese

1 long bread slice  or 2 slices of  bread for toasts

1 mayonnaise spoon

a grind of black pepper

 

Preparazione

Toast the bread, spread crescenza on a slice, then mix it with the mayonnaise and add the grind of pepper

Close the sandwich and bite immediately !

 

 

 

Ragu' bianco con funghi porcini

 

Ingredients (for two persons):
300gr of veal or pork minced meat
1 golden onion or 2 shallots
1 handful of dried porcini mushrooms
1 glass of white wine
extra virgin olive oil
1 dried chili pepper
salt and black pepper

Preparation:
Re-hydrate the dried porcini in a hot water cup for ten minutes.
Slice the onion into half cm squares, put it in a pan with 5 spoons of oil and fry it for 3 minutes.

Add dried chili pepper, minced meat, salt and pepper and let it cook for a 3-4 minutes, until the meat loses the pink colour.

Now add the rehydrated porcini, stir and let it cook for a couple more minutes.

Add white wine cook the ragu' until the wine has evaporated

 

 

dried prunes with brie and pancetta - BY PAMELA 


Ingredients:
Dried prunes without stones (5 each person)

Brie cheese
Long slices of Pancetta, half per prune
Brandy or white wine
 

Preparation
Cut brie cheese into little dices and put a dice into each prune.

Roll half pancetta slice around each prune and use a toothpick to keep it firm.

Put all the prunes into a pan and let them cook for about five minutes or until the pancetta has a darker colour and is crispy.

Then pour a couple spoons of brandy or white wine and let evaporate.

Serve still hot or warm.

 


 

Bruschetta with provolone cheese and rocket 

 

Ingredients

1 slice of bread for toasts or normal bread

Sweet Provolone cheese, thinly sliced

Rocket, seasoned with extra virgin olive oil

 

Preparation

Toast the bread, then put the provolone slices on the bread and let it melt in the oven for one minute.

Add seasoned rocket on top of provolone and taste it.

 

 

 

Pasta with Philadelphia

Ingredients

80 gr of  Philadelphia per person

Extra virgin olive oil  (1 spoon per person)

Minced rosmary

Tomato puree,  1/2 spoon per person

A pinch of black pepper

100 gr  of pasta, even short type, per person

 

 

Preparation

Heat olive oil in a pan with minced rosmary.

Add Philadelphia and tomato puree, stirring until you have a pink cream  (1 minute max), then turn the heat off.

If your cream gets too tick while you're cooking pasta, you can add 2-3 spoon of the cooking pasta water.

Drain your pasta al dente, add to the Philadelphia cream, turn the heat on for one minute stirring and then serve. 

Variation: you can add a dry chilli tomato to your cream or some chilli olive oil, but not too much otherwise you can't taste the Philadelphia anymore !

 

 

 

Grilled onion rings

Ingredients

2 big onion (any type will do)

Extra virgin olive oil

Bread crumble

Salt and black pepper

1 sheet of tinfoil

 

 

Preparation

Put the tinfoil onto a drippin-pan and  turn the grill on.

Peel the onions and slice them into rings (4 mm thick). Put the rings onto the tinfoil, season with breadcrumble first, salt and pepper and then oil.

Put the dripping-pan in the oven for 5-7 keeping an eye on the onions: they tend to grill and get burnt quite easily !

 

 

 

Pizza with bacon and sweet green peppers

 

Ingredients

250 gr of flour 

1 yeast sachet for bread/pizza (7 gr) or 10 gr  of fresh brewer's yeast

 4 *sweet* green peppers (see picture on the left)

100 gr of sliced bacon or smoked and diced pancetta

3/4 glass of tepid water (120 ml)

4 spoons of extra virgin olive oil (for the dough)

200 gr of canned tomato sauce or 400 gr canned tomatoes (sauce is better in this cases)

1 pinch of salt (half of teaspoon) and 1 pinch of black pepper

1 sheet of oven paper

 

 

Preparation

Add the yeast to the tepid glass of water and mix them.

Put the flour in a big bowl , add the melted yeast and stir it in  well.

Then add olive oil and the pinch of salt.

Let the dough rest covered for at least 30 minutes.

In the meantime preheat the oven at 200 Celsius.

Wash peppers, remove top part and internal seeds , slice them into "rings" and put them in the pan with 4 spoons of olive oil.

Stir often and let them fry  for approx 10 minutes.

After 30 minutes of rest (for the dough, not you!) take the dough and knead it again for 1 minute, dusting it with flour if necessary.

Put a sheet of oven paper or the oven tray, put the dough on it and by hand or rolling pin gently stretch it.

Now add tomatoes, then a bit of olive oil again and a pinch of black pepper, and on top spread the peppers and bacon.

Cook in the oven for 12 minutes, then add the mozzarella and cook for another 4-5 minutes, until the edge of the pizza is a little bit brown but not too much !

 

 

 

Focaccia bread with green olives 

Ingredients

200 gr of flour 

1 yeast sachet for bread/pizza (7 gr)

15 green stoned olives, cut into pieces

3/4 glass of tepid water (120 ml)

4 spoons of extra virgin olive oil

1 pinch of salt

1 sheet of oven paper

Optional : 1 teaspoon of Acacia honey (light color and taste)

 

 

Preparation

Add the yeast to the tepid glass of water  and mix them.

Put the flour in a big bowl , add the melted yeast and stir it in  well.

Then add olive oil and the pinch of salt.

If you want a focaccia with a special taste add the honey teaspoon and keep on stirring.

Let the dough rest covered for at least 30 minutes.

In the meantime preheat the oven at 200 Celsius.

After 30 minutes take the dough and knead it again for 1 minute, dusting it with flour if necessary and adding olives.

Put a sheet of oven paper or the oven tray, put the dough on it and by hand or rolling pin gently stretch it.

Sprinkle the focaccia with some olive oil and put in the oven for twenty minutes !

 

 

Songino "Elegant" salad

Ingredients for  2 people 

200 gr  of songino valeriana (picture here above)

140 gr of cheese, neutral taste (not Stilton or Gorgonzola, nor ricotta)

1 fresh and pealed pear

extra virgin olive oil

2 teaspoon of acacia honey (light color and taste) - 1 per person

a grind of black pepper

 

Preparation

Put salad in two bowls, add cheese and pear previously cut in tiny cubes, a grind of pepper and then add  then the honey.

Mix the salad and finally add extra virgin olive oil.

 

 

 Fried sweet green peppers

Ingredients

200 gr of *sweet* green peppers (see picture above)

2 cloves of garlic

a pinch of salt

6 spoons extra virgin olive oil

 

Preparation

Put the olive oil in a pan and turn the gas on. Add the garlic cloves and let them fry for 2 mins, avoiding them to get brown and bitter.

Wash peppers, remove top part and internal seeds , slice them into "rings" and put them in the pan.

Stir often and let them fry  for approx 20 minutes: they have to be soft, their skin a bit burnt and their color slightly  paler.

Add a pinch of salt and serve hot. 

 

 

 

Valeria's lentils

Ingredients

250 gr of small lentils

1 golden or white onion cipolla

1 garlic clove

1 sprig of rosemary

100 gr smoked diced pancetta (or bacon)

200 gr canned tomatoes

6 extra virgin olive oil

1/2 liter of broth /stock

a pinch of black pepper

 

Preparation

Slice the onion, cut the garlic clove in two and let them fry in a pan / casserole with olive oil for two minutes. 

Add the diced pancetta and let it cook for another two minutes stirring often.

Now add the canned tomatoes and the lentils. After five minutes add Ora aggiungete la polpa di pomodoro e le lenticchie. Dopo cinque minuti di cottura aggiungete a cup of stock and keep on that way at intervals until you finish it. 

Lentils will be ready after approx 30 minutes - many lentils varieties do not require rehydration  before cooking. 

Add a pinch of pepper.

For a delicate taste use sweet diced pancetta instead of the smoked one.  

 

 

 

Tuscany's cauliflower crostino (starter)

 

Ingredients

1 slice of fresh bread (loaf type) for each person

1 white cauliflower

1 garlic clove

extra virgin olive oil

a pinch of salt and black pepper

 

Preparation

Steam cook the cauliflower for 10 minutes: has to be al dente, not mushy ! Tricks: put some black pepper into the steam water to add flavour, remove all cauliflower leaf to avoid bad smell.

Toast the bread and in the meantime peel the garlic clove.

When bread is ready rub the garlic clove on it, season with olive oil and put tiny pieces of cooked cauliflower on top of the bread slices.

Add some more oil and sprinkle salt and pepper on top of bread - serve immediatey!

 

 

 

Grilled peppers the way my sicilian grandma prepares them

Ingredients

2 red or yellow peppers

a pinch of salt

extra virgin olive oil

Preparation

Wash peppers, and put them, as they are, on the gas flame.

As soon as the skin is carbonized on one side...turn them on a different side !

when all the pepper is carbonized and you would be tempted to throw it away, put it in a soup plate and cover it with another soup plate.

This step is fundamental to let the skin comes away (skin is the part that nobody digests).

Let the peppers rest covered for an hour - then remove their skin avoiding to put the peppers under the running water: all the flavour would go away !

Cut the peppers into tiny slices and removing seeds, put them in a soup plate and cover with extra virgin olive oil and a pinch of salt.

Since oil tends to capture flavours, they will be even more tasteful the day after preparation.

This recipes can be varied adding the following ingredients (separately):

- capers

- fresh parsley and / or garlic

 

 

 

Homemade bread recipe :

 

Ingredients

350 gr of flour

1 yeast sachet for bread pizza (16 gr) or 10 gr  of brewer's yeast

1 glass of tepid water

1 teaspoon of salt

3 spoons of extra virgin olive oil

1 sheet of paper oven

 

 Preparation

Melt the yeast in the tepid water.

Mix 1/3 of the flour (use the kitchen robot if you want) with oil, water, yeast and salt.

Add the rest of the flour and keep mixing/stirring until the dough resembles a ball.

Let it rest for an hour in a bowl, covered.

Preheat the oven at 220, put a sheet of paper oven on the oven tray.

When the hour has passed, take the dough, give it the desided shape, and gently cut in on the top (see above picture) for a better cooking

Now the bread can be decorated with sesame or poppy seeds if you want.

Let the bread cook for 20 minutes and enjoy it ! 

 
 
 
 
Bruschetta 
 

Ingredients:

Slices of fresh bread

Garlic clove

Dried oregan

Extra virgin olive oil

Salt and pepper

 

Preparation:

Turn the oven grill on. Put the bread slices into the oven and grill the bread.

When bread is nicely brown (not too brown!) rub the garlic clove on the bread slices

Then put all the bread slices on a tray, season with a generous dose quantity of olive oil, then sprinkle a little bit of oregan, salt and pepper and serve.

 

 

 

Pane e pomodori
 

Ingredients:

Slices of fresh bread

Fresh and juicy tomatoes - even better if they are cherry tomatoes.

Dried oregan or fresh basil

Extra virgin olive oil

Salt and pepper

 

Preparation:

Turn the oven gril on. Put the bread slices into the oven and grill the bread.

When bread is nicely brown (not too brown!) cut tomatoes in two and rub them on the bread, letting it absorb the tomatoes juice.

Put the bread slices on a tray and season with plenty of olive oil, then add oregan or fresh basil and sprinkle with salt and pepper.

 

 

Chiara's quiche 
 

Ingredients:

1 box of puff pastry

1 sheet of oven paper (Buitoni has one inside the box)

100 gr  of ham

3-4 slices of cheese  - e.g. the one used tor toasted sandwiches

10-15 green olives

baking pan – if you use Buitoni puff pastry, better a round one.

 

 

 

Preparation:

Open and lay out the puff pastry on the oven paper sheet.

Cut out from the puff pastry an external ring 4 cm large, so that you have a smaller rounded shape.

Stretch the rounded shape if necessary, in order to have a 2 cm  border for the baking pan.

Put the rounded shape on the oven paper sheet and then the paper inside the baking pan.

On top of puff pastry put the ingredients in the following order: cheese, ham and then green olives.

Now it’s time to close your quiche – gently stretch the puff pastry external ring you cut before,

and lay it onto the quiche, in circles, like you’re doing a rose – close carefully external borders pinching the puff pastry.

Bake strudel in a pre-heated oven at 200 for 20 minutes.

 
 
Farinata di ceci 
 

Ingredients:

400 gr of chickpeas flour

1.5 liter of water

4  spoons of olive oil

Salt and black pepper

 

Preparation:

Heat the oven to 200 C degrees.

Put the chickpeas flour in a bowl and slowly pour water. Be sure to stir well. Add oil and a bit of salt. 

Put the mixture in a baking-tray - the mixture must be approx 1 cm high  - and cook in the oven for 30 minutes. 

When is ready sprinkle  with black pepper, cut into small pieces and serve it.

 
 
Linguine allo scoglio - Linguine with seafood and tomatoes. 

 

Ingredients:

 

500 gr of linguine (4 people).
500 gr  fresh live clams (vongole veraci) or 200 gr of frozen clams.
500 gr  fresh live mussels or 200 gr of frozen mussels.
12  fresh live prawns  (scampi) or 200 gr of frozen ones.
12 little cherry-pie tomatoes.

2 garlic cloves.

a small bunch of parsley.

a pinch of black pepper.
6 spoons of olive oil.

 

Preparation:

For fresh live clams and mussels: use same preparation of Spaghetti with clams recipe.

Put the oil in a large frying pan and the garlic cloves. When the garlic starts changing colour, add cherry-pie tomatoes previously cut into two pieces, add a pinch of black pepper and after a few minutes add all seafood.

Stir often and cook for ten minutes. 

In the meantime cook the linguine  and when they are "al dente" strain them, and pour them into the pan with seafood. 

Stir them in well on high heat, sprinkle with chopped parsley and serve, with side plates to collect the shells.

 

SPAGHETTI WITH PRAWNS

Ingredients:

200 gr spaghetti or linguine (2 people).
300 gr frozen prawns

2 garlic cloves
2 tbsp chopped parsley

1 tin of canned tomatoes
6 tbsp extra virgin olive oil

 

Preparation:

Fresh live clams: leave the clams in salted water in a basin or bucket for a few hours, so they expell any sand, then rinse them under running water and clean the shells if necessary with a small brush.
While you are waiting for the water to come to the boil, put the oil in a large frying pan and brown the garlic. When the garlic starts changing colour, add the wine, evaporate for a minute then add the the clams. Stir them around often and when they open (the frozen ones comes without shells) taste one for salt, which you will add if necessary. In the meantime you will cook the spaghetti and when they are "al dente" strain roughly, and pour them into the pan with the clams. Stir them in well on high heat, sprinkle with chopped parsley and serve, with side plates to collect the shells.

SPAGHETTI ALLA CARBONARA

The name carbonara comes from the wood cutters in the Appenines who made charcoal from wood. They were called Carbonari. They used lard that has now been substituted with butter or olive oil.

 

Ingredients:

600 gr spaghetti
100 gr diced bacon
1 tbsp extra virgin olive oil
3 eggs
3 tbsp grated  Parmesan cheese

2 spoons of cream
salt & pepper

 

Preparation:

While the spaghetti water is  boiling, dice the pancetta - bacon in a little olive oil in a large pan. Beat the eggs with a fork. When the pasta is cooked "al dente", strain leaving a little water and pour into pan with the bacon stir and remove from heat. Add the eggs and cream and quickly stir for a minute until all the egg has cooked. Mix in the grated Parmesan cheese and a really good grind of pepper.

 

SUGO GENOVESE AI FUNGHI PORCINI -  Porcini Mushrooms ‘ sauce, (Genoa style).

 

Ingredients:

Spaghetti – as much as you like.

200 gr of tomatoes (the canned one are fine)

or 1 or white/golden onion

25 gr of dried porcini (or mixed dried mushrooms).

Garlic, 1 piece.

Rosemary.

Olive oil.

glass of white wine (dry, not sweet).

Salt and pepper.

 

Preparation:

Cut the dried porcini into small slices/pieces and put them for 10 mins in a cup of hot water to let them absorb some. 

Cut the onion into small pieces, put it with 4 spoons of olive oil in a pan and cook it for 2/3 minutes.

Add garlic and rosemary and cook it for 5 minutes. Put a lid on the pan. Stir often.

Add canned tomatoes, white wine and a bit of pepper and cook without lid until the wine and the tomatoes water is evaporated (approx 10/15 mins).

 

 

SPAGHETTI WITH SAFFRON AND ONION - by Marco

Ingredients:

Spaghetti – as much as you like

or 1 or white/golden onion

1 portion of saffron

50 gr of butter

 

Preparation:

Cut the onion into small pieces, put 25 gr of butter in a pan and let it melt.

Add onion and leave it cooking for 4-5 minutes.

Cook the spaghetti.

Take 4-5 spoons of of the spaghetti hot water and use it to melt saffron.

When spaghetti are ready pour them into the pan with onion, turn the gas on, add saffron and the last 25gr of butter.

Stir for 1 minute and serve immediately.

 


APPLE STRUDEL IN PUFF PASTRY CRUST 
 

Ingredients:

1 box of puff pastry

1 sheet of oven paper

1 red or yellow apple

3 spoons of raisins, to be rehydrated in hot water for 5 minutes

3 spoons of pine-seeds

1 spoon on sugar

1 teaspoon of cinnamom

Preparation:

Open and lay out the puff pastry on the oven paper sheet.

On the left and right edge of puff pastry cut with a knife strips that you will then fold on each other, as shown in the picture.

Peel the apple and cut into slices.

Sprinkle puff pastry with some sugar and cinnamom.

Put apple, raisins and pine-seeds on puff pastry.

Sprinkle puff pastry with the rest of the sugar and cinnamom.

Complete your masterpiece closing it, alternating strips left-right-left etc and putting one on the edge of another.

Bake strudel in a pre-heated oven at 200 for 20 minutes.

 


 

MASCARPONE CREAM - by Chiara's mom

Ingredients:

200 gr of mascarpone
80 gr of sugar
2 eggs
salt
 

Preparation:

Whisk the egg whites with a tiny pinch of salt, keep on whisking and add sugar first, then the egg yolks and finally mascarpone.

When the all ingredients are mixed and thick you may add some 2 tablespoons of cold coffee and whisk for 1 more minute.

Put in the fridge for at least 1 hour and serve.