A Great Antipasto or a mean in itself - Eggplant Meat-less Balls
Well they aren't actually balls but rather elongated in shape and just had them for lunch today! Results..... pretty good.
A great appetizer and really easy to prepare.
You will need about an hour and 10 minutes to prepare and cook
Servings 4-6
YOU WILL NEED:
- 2 medium size eggplants
- 3 eggs
- breadcrumbs - 250-300 grams
- a good size bunch of parsley
- 2 garlic cloves
- grated pecorino cheese 150 grams
- frying oil
- salt and pepper
PREPARATION:
Clean and wash the eggplants, cut them in quarters and boil for about 30 mintues. Drain then let cool.
In a medium size bowl, put the breadcrumbs, chopped parsley and garlic, grated cheese, eggs, salt and pepper.
When the eggplants are cooled (to touch), squeeze the remaining liquid and combine together with the breadcrumbs, mix well together.
Form elongated pieces about .5 inch high (1.5cm) x 2 inches long (6cm) and place in frying oil. It will take about 10 minutes to fry these babies, they should be golden in color.
ENJOY !
Sunday, January 31, 2010
Saturday, January 30, 2010
PASTA & PASTA I - Spaghetti al Cartoccio (baked in foil)
A simple dish that looks very very not so simple... a real WOW on your table!
This is a fun dish, made it tonight, simple and veramente buono:
Servings 4
YOU NEED:
- 1 lb and maybe a bit more (800 gr) of spaghetti
- extra virgin olive oil
- 3 garlic cloves (dont you the stuff from a jar, please!)
- a bunch of parsley
- 8 good size prawns, peeled of course
- 1 lb of peeled clams (400 gr)
- 1 lb (400 gr) squid
- 1 cup of dry white wine
- a tin (7-8 oz or better 4 red tomatoes diced
PREPARATION:
You need about 20-30 minutes and about 15 minutes to cook
Take out a medium siZE casserole, add 2-3 tablespoons olive oil and the garlic.
When the garlic starts to golden, add all the cleaned fish. Simmer for approximately 10 minutes, when the fish begins to dry, add the white wine and let cook for another few minutes.
Add the diced or tinned tomatoes and the chopped parsley.
At this point, you'll need to boil the water for the pasta, add salt and a dab of olive oil to the water. When it boils, add the pasta.
When the pasta is very al dente (about half cooked), drain and dress with your sauce.
With your serving dishes, place a strip of aluminum foil in each, add the pasta and wrap and put in your oven at 400 F or 225 C for approximately 5 minutes.
ENJOY !
This is a fun dish, made it tonight, simple and veramente buono:
Servings 4
YOU NEED:
- 1 lb and maybe a bit more (800 gr) of spaghetti
- extra virgin olive oil
- 3 garlic cloves (dont you the stuff from a jar, please!)
- a bunch of parsley
- 8 good size prawns, peeled of course
- 1 lb of peeled clams (400 gr)
- 1 lb (400 gr) squid
- 1 cup of dry white wine
- a tin (7-8 oz or better 4 red tomatoes diced
PREPARATION:
You need about 20-30 minutes and about 15 minutes to cook
Take out a medium siZE casserole, add 2-3 tablespoons olive oil and the garlic.
When the garlic starts to golden, add all the cleaned fish. Simmer for approximately 10 minutes, when the fish begins to dry, add the white wine and let cook for another few minutes.
Add the diced or tinned tomatoes and the chopped parsley.
At this point, you'll need to boil the water for the pasta, add salt and a dab of olive oil to the water. When it boils, add the pasta.
When the pasta is very al dente (about half cooked), drain and dress with your sauce.
With your serving dishes, place a strip of aluminum foil in each, add the pasta and wrap and put in your oven at 400 F or 225 C for approximately 5 minutes.
ENJOY !
My Saturday Ravioli
First thing this morning, well not the first thing.... made ravioli with ricotta and spinach filling! Turned out pretty good so we had them for lunch with Salvia and Butter sauce. Not the lightest thing in the world but hey, its Saturday. They were just a bit weak with the nutmeg, next time need to add just a dash more.
Can't figure out how to add photos along with the post yet, give me time.
Can't figure out how to add photos along with the post yet, give me time.
Tuesday, January 26, 2010
ANTIPASTI I - CHEESE BALLS
CHEESE BALLS
This is really easy to prepare and is perfect for munchies, antipasti or even for a main course.
You will need about 40 minutes to prepare and cook these appetizers and about 5 minutes to eat them!
Servings - 4
WHAT YOU NEED:
- 3/4 lb or approx. 1/2 kg of white bread (pugliese is the best... that is salted bread)
- 1.5 tablespoons parsley finely chopped
- 2 cloves of garlic, chopped (I'm a garlic monster so I normally go heavy on it)
- 5 eggs
- 1/2 cup extra virgin olive oil
- 8 oz grated Pecorino cheese (in kg.. well go heavy on it for more flavor, 200-300 gr
PREPARATION:
In a good size bowl mix the inside of a loaf of bread (no crust) along with the Pecorino and the eggs. Mix well together then add the chopped garlic and parsley, form balls (golf ball size) / polpettine. Frie them in hot olive oil and your done!
You can also eat these with a ragu sauce, in which case you will need to frie the polpettine first, then add to your ragu / tomatoe sauce during the last 10 minutes of cooking.
ENJOY !
This is really easy to prepare and is perfect for munchies, antipasti or even for a main course.
You will need about 40 minutes to prepare and cook these appetizers and about 5 minutes to eat them!
Servings - 4
WHAT YOU NEED:
- 3/4 lb or approx. 1/2 kg of white bread (pugliese is the best... that is salted bread)
- 1.5 tablespoons parsley finely chopped
- 2 cloves of garlic, chopped (I'm a garlic monster so I normally go heavy on it)
- 5 eggs
- 1/2 cup extra virgin olive oil
- 8 oz grated Pecorino cheese (in kg.. well go heavy on it for more flavor, 200-300 gr
PREPARATION:
In a good size bowl mix the inside of a loaf of bread (no crust) along with the Pecorino and the eggs. Mix well together then add the chopped garlic and parsley, form balls (golf ball size) / polpettine. Frie them in hot olive oil and your done!
You can also eat these with a ragu sauce, in which case you will need to frie the polpettine first, then add to your ragu / tomatoe sauce during the last 10 minutes of cooking.
ENJOY !
Monday, January 25, 2010
Get Sauced - IV Ragu alla Bolognese
The Bolognese Sauce is considered one of the basics in Italian cuisine. Its fairly easy to prepare but don't think you can do it during a tv commercial. Get relaxed, no kids at home to start.
Servings - 6
You will need about 2 hours to prepare and cook this sauce.
- 1 3/4 oz ham (prosciuto)
- 1 big red onion
- 1 carrot
- 1 celery stalk
- 2 cloves of garlic
- 2 tablespoons of extra vergin olive oil
- 1/2 lb or 200 gr ground beef
- 1/2 oz or a small package of dried mixed mushrooms
- 1/2 cup red wine
- 1 can tomato pulp
- 1/2 tablespoon flour
- a pince of parsley
- a pinch of nutmeg
THE PREPARATION (You'll need about 20 minutes plus about 1 1/2hr for cooking)
In a good size sauce pan put the chopped ham (prosciuto) along with the olive oil and saute until it becomes slightly browned then add the onions, carrot, celery and your garlic in addition to the ground been and your mushrooms. Cook this on moderate heat for about 10 minutes, then add the red wine and the finely chopped parsley in addition to the salt, pepper and the pinch of nutmeg.
When the wine has evaporated, add the flour but make sure you stir this off the heat. When the flour is mixed in well, return to heat, cover and let it cook for another 10 minutes or so (make sure your heat is reduced). At this point you will need to add the tomatoes and douse from time to time with water.
You will know the sauce is done when it all is well amalgamated and slightly thickened.
Serve with pasta and a good Chianti Vino!
ENJOY...
Servings - 6
You will need about 2 hours to prepare and cook this sauce.
- 1 3/4 oz ham (prosciuto)
- 1 big red onion
- 1 carrot
- 1 celery stalk
- 2 cloves of garlic
- 2 tablespoons of extra vergin olive oil
- 1/2 lb or 200 gr ground beef
- 1/2 oz or a small package of dried mixed mushrooms
- 1/2 cup red wine
- 1 can tomato pulp
- 1/2 tablespoon flour
- a pince of parsley
- a pinch of nutmeg
THE PREPARATION (You'll need about 20 minutes plus about 1 1/2hr for cooking)
In a good size sauce pan put the chopped ham (prosciuto) along with the olive oil and saute until it becomes slightly browned then add the onions, carrot, celery and your garlic in addition to the ground been and your mushrooms. Cook this on moderate heat for about 10 minutes, then add the red wine and the finely chopped parsley in addition to the salt, pepper and the pinch of nutmeg.
When the wine has evaporated, add the flour but make sure you stir this off the heat. When the flour is mixed in well, return to heat, cover and let it cook for another 10 minutes or so (make sure your heat is reduced). At this point you will need to add the tomatoes and douse from time to time with water.
You will know the sauce is done when it all is well amalgamated and slightly thickened.
Serve with pasta and a good Chianti Vino!
ENJOY...
Sunday, January 24, 2010
Get Sauced part III (sauce for the Monticchio Ravioli)
Ok so now you have the ravioli made so you need a sauce but not any sauce. This is for the Monticchio Ravioli (see recipe directly below this one).
You will need the following:
- 1/2 lb or approx. 250 gr of lean veal (cut into very small pieces)
- 2 lb or about 900 gr tinned tomatoes
- parsley
- a package of chili pepper
- 2 red onions
- 1 carrot
- celery
- grated Pecorino cheese
- salt and pepper
Start of with a good size sauce pan. Add a couple T spoons of extra virgin olive oil, add the chopped parsley, celery and onions on medium heat for about 5 minutes but stir frequently. Add the cut up veal and carrot (cut into thin slices) and add the chili pepper (uncovered). When the meat is slightly browned add the tomatoes, salt and pepper and cover for approx. 20 minutes. When finished add to your pasta or in this case your ravioli and grate the pecorino cheese on top and ENJOY!
You will need the following:
- 1/2 lb or approx. 250 gr of lean veal (cut into very small pieces)
- 2 lb or about 900 gr tinned tomatoes
- parsley
- a package of chili pepper
- 2 red onions
- 1 carrot
- celery
- grated Pecorino cheese
- salt and pepper
Start of with a good size sauce pan. Add a couple T spoons of extra virgin olive oil, add the chopped parsley, celery and onions on medium heat for about 5 minutes but stir frequently. Add the cut up veal and carrot (cut into thin slices) and add the chili pepper (uncovered). When the meat is slightly browned add the tomatoes, salt and pepper and cover for approx. 20 minutes. When finished add to your pasta or in this case your ravioli and grate the pecorino cheese on top and ENJOY!
RAVIOLI Part I
Well its Sunday and what a better day than to .... no not sleep but make Ravioli! I've decided to try the Monticchio Style Ravioli which basically is the traditional spinach and ricotta but with a bit of Cognac liqueur. Will try and put a couple fotos here if I can figure how to do it.
The sauce will be posted seperately in the Get Sauced Part III post.
Serving Six
To make the ravioli (the pasta for the ravioli) you will need the following:
- 1 lb or 1 kilo of all-purpose flour or the 00 type in Italy
- 3 eggs for the lb version or about 7 eggs for the kilo (to simplify measurements)
- Salt (a pinch)
- a T spoon or olive oil
To make the filling you need the following:
- 3/4 lb of ricotta cheese or about 500 gr
- Spinach
- 2 eggs
- parsley
- black pepper
- salt
- a sprinkle of nutmeg
- Cognac to taste
To prepare the dough: pour the flour on either a large cutting board or a marble surface, make a vulcano shape and with your fist, gently make an indentation in the center. Mix the eggs seperately in a bowl, add a pinch of salt and when mixed pour in the center of your vulcano. Add a bit of extra vergin olive oil and start to kneed the dough buy pushing the flour towards the center until you have a good size ball. With the palms of your hands start to kneed (probably for about 10 minutes or so) until the texture is smooth. Let the dough set for about 20 minutes (cover it with a damp cloth). You will thenn need to roll-out the dough either with a pin or a pasta machine so as to make long strips of pasta. With a spoon, place the filling in little balls in the center of your stip of pasta making sure that you leave about 3 inches between each ball. When you have your stip (s) of pasta filled with the balls of filling, prepare some egg yolk and with a brush (i use a thin paint brush) paint with your egg yolk along one side of the strip so when you close the strip over the balls it will adhere and keep the newly formed ravioled sealed with put to boil. Cut the ravioli out of the closed strip of pasta with a pasta cutter or an expresso coffee cup and there you have it.
Stay tuned for the sauce!
The sauce will be posted seperately in the Get Sauced Part III post.
Serving Six
To make the ravioli (the pasta for the ravioli) you will need the following:
- 1 lb or 1 kilo of all-purpose flour or the 00 type in Italy
- 3 eggs for the lb version or about 7 eggs for the kilo (to simplify measurements)
- Salt (a pinch)
- a T spoon or olive oil
To make the filling you need the following:
- 3/4 lb of ricotta cheese or about 500 gr
- Spinach
- 2 eggs
- parsley
- black pepper
- salt
- a sprinkle of nutmeg
- Cognac to taste
To prepare the dough: pour the flour on either a large cutting board or a marble surface, make a vulcano shape and with your fist, gently make an indentation in the center. Mix the eggs seperately in a bowl, add a pinch of salt and when mixed pour in the center of your vulcano. Add a bit of extra vergin olive oil and start to kneed the dough buy pushing the flour towards the center until you have a good size ball. With the palms of your hands start to kneed (probably for about 10 minutes or so) until the texture is smooth. Let the dough set for about 20 minutes (cover it with a damp cloth). You will thenn need to roll-out the dough either with a pin or a pasta machine so as to make long strips of pasta. With a spoon, place the filling in little balls in the center of your stip of pasta making sure that you leave about 3 inches between each ball. When you have your stip (s) of pasta filled with the balls of filling, prepare some egg yolk and with a brush (i use a thin paint brush) paint with your egg yolk along one side of the strip so when you close the strip over the balls it will adhere and keep the newly formed ravioled sealed with put to boil. Cut the ravioli out of the closed strip of pasta with a pasta cutter or an expresso coffee cup and there you have it.
Stay tuned for the sauce!
Saturday, January 23, 2010
Get Sauced - Part II (Porcini Mushroom Sauce)
The juices are flowing. Another really flavorful sauce which is great with meat and pasta is the porcini mushroom sauce. There are lots of variations of this but the one I have cited below is wonderful and pretty easy to prepare:
- 1 lb of porcini mushrooms (if you can't find them then 3 oz of the dried version)
- 1 good size onion (i prefer red)
- 1 carrot
- 1 celery stalk
- 2 garlic cloves
- parsley (amt omitted, but i prefer a good amount)
- 4 large and ripened tomatoes
- oregano (QB - just a sprinkle)
- 1/2 extra vergin olive oil
- salt and pepper
Ok now roll up your sleeves and prepare the herbs chopped and mixed together however don't add yet the parsley and brown these in a sauce pan in the olive oil. You may want to dilute some with a bit of warm (always warm water with preparing your sauces) water. Then add in the porcinis (cleaned naturally and sliced) and if you are using the dried ones, they must be soaked first and I like to soak them in warm water and balsamic vinegar. Add in the ripened tomatoes, the oregano and salt/pepper. Lower the heat and stir frequently allowing the mushrooms to cook very slowly as your sauce thickens. Now add in your parsley (finely chopped)!
As usual, give me your feedback!
Saluti
- 1 lb of porcini mushrooms (if you can't find them then 3 oz of the dried version)
- 1 good size onion (i prefer red)
- 1 carrot
- 1 celery stalk
- 2 garlic cloves
- parsley (amt omitted, but i prefer a good amount)
- 4 large and ripened tomatoes
- oregano (QB - just a sprinkle)
- 1/2 extra vergin olive oil
- salt and pepper
Ok now roll up your sleeves and prepare the herbs chopped and mixed together however don't add yet the parsley and brown these in a sauce pan in the olive oil. You may want to dilute some with a bit of warm (always warm water with preparing your sauces) water. Then add in the porcinis (cleaned naturally and sliced) and if you are using the dried ones, they must be soaked first and I like to soak them in warm water and balsamic vinegar. Add in the ripened tomatoes, the oregano and salt/pepper. Lower the heat and stir frequently allowing the mushrooms to cook very slowly as your sauce thickens. Now add in your parsley (finely chopped)!
As usual, give me your feedback!
Saluti
Walnut Sauce
Ok I'll be the first!
A very simple and useful sauce that can be used with ravioli, tagliatelle and even store purchased Barilla pasta!!!! Can also be used with chicken and turkey but I also use it on some antipasti such as orange slices with artichokes (yeah more artichokes, cant get enough of them babies!)
Ok the Sauce: You need about 15-20 walnuts, about 4-6 good size garlic gloves (dont buy that crapy store mixed stuff), bread crumbs and salt and pepper and if you like fresh lemon juice (just to give it an added punch). The flavor should not cover up the flavor of your main dish and thus is ideal for bland foods and pasta.
If you have confectionary (packaged) nuts ... no jokes please then it makes the job easier. Crush the walnuts with a pestle and mortar or a food processor, add about half a cup of bread crumbs and liquidate them!!! you can add a bit of lemon juice here but you dont want to create a liquid affect. add a bit of salt and pepper (white) and you can add butter or cream when serving. An alternative is after blending (before adding lemon juice) toast the nuts in a pan with butter then add the cream when serving. Tell me how it went!
A very simple and useful sauce that can be used with ravioli, tagliatelle and even store purchased Barilla pasta!!!! Can also be used with chicken and turkey but I also use it on some antipasti such as orange slices with artichokes (yeah more artichokes, cant get enough of them babies!)
Ok the Sauce: You need about 15-20 walnuts, about 4-6 good size garlic gloves (dont buy that crapy store mixed stuff), bread crumbs and salt and pepper and if you like fresh lemon juice (just to give it an added punch). The flavor should not cover up the flavor of your main dish and thus is ideal for bland foods and pasta.
If you have confectionary (packaged) nuts ... no jokes please then it makes the job easier. Crush the walnuts with a pestle and mortar or a food processor, add about half a cup of bread crumbs and liquidate them!!! you can add a bit of lemon juice here but you dont want to create a liquid affect. add a bit of salt and pepper (white) and you can add butter or cream when serving. An alternative is after blending (before adding lemon juice) toast the nuts in a pan with butter then add the cream when serving. Tell me how it went!
So go get sauced!!!!!
I'm trying to put together some great sauces for me and you all to share, but red and white. Tell me what are your favorite sauces, what do you use them for and most importantly, how do u make 'm??
Sauces are generally pretty easy to make but what makes them special are the little things such as porcini mushrooms, hotpeppers, the quality of anything that goes in naturally reflects what comes out so as a rule add on fresh ingredients and nothing frozen or processed.... I love to combine flavors such as sweet and bitter when combining dishes and even on the same plate. So tell me guys and gals what are your favorites!
Sauces are generally pretty easy to make but what makes them special are the little things such as porcini mushrooms, hotpeppers, the quality of anything that goes in naturally reflects what comes out so as a rule add on fresh ingredients and nothing frozen or processed.... I love to combine flavors such as sweet and bitter when combining dishes and even on the same plate. So tell me guys and gals what are your favorites!
Thursday, January 21, 2010
A good site for recipies
Just came across a pretty good site and its free for "pretty good" recipies.. its complete with pics and fairly well details: www.grouprecipies.com check it out.
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