If you love eggplant and you arent offended by meat then you will love this, I made it on Sunday and was a hit!!!
This is a great sauce which is better the next day or as a left-over thus the serving for the below recipe is on the big end with a whapping TEN.
You will need about 2 1/2 hours to prepare and cook this.
YOU WILL NEED:
- 2 lb (800 kg approx) rigatoni
- 1 lb (600 gr) beef tenderloin
- 3.5 oz mushrooms (mixed)
- chicken giblets
- 3.5 oz butter
- 5 oz grated Parmgiano cheese
- 2 lb (800 gr) tomato pulp
- 1.5 oz ham (smoked)
- 1.5 cups dry white wine
- 1 tablespoon extra virgin olive oil
- 1/2 red onion
- 2 large eggplants
- salt & pepper QB
PREPARATION:
You will need a large sauce-pan, put in it your ham (chopped up rather small), your onion (sliced thin) and 2 tablespoons of oil. Let brown and add your meat over this and brown on high heat for a few minutes, then add your wine and when evaporated add the tomato and enough water as well to cover the meat and season with salt and pepper... maintain heat high until it comes to a boil. Reduce the heat to medium and cover, cook for about 1.5 hours. At this point, remove your tenderloin when its cook and cut it into small squares. The sauce (less the meat) need be sieved and put into another saucepan and add your meat squares to it, add the giblets and the thinly sliced mushrooms. Prepare the boiling water with a tablespoon of salt and a bit of olive oil, add the rigatoni. In good size frying pan add enough olive oil to cover the surface, cut your eggplants into thin slices (naturally after having been cleaned), add a bit of salt and a cut clove of garlic, cook til browned. When the rigatoni are al dente, drain and place in your serving plates and place a bit of butter and a sprinkly of parma cheese. Now dress the plated pasta with approx. half of the meat sauce and finally place a layer of your eggplants on top of the sauce, sprinkle another layer of parma cheese and serve !
A sure winner .... SALUTI
Wednesday, February 24, 2010
Thursday, February 18, 2010
POTATO GNOCCHI
Buongiorno Amici !
Today I have prepared something ma molto molto facile ! Potato Gnocchi... your friends will think that you went all out for them, but really its almost as easy as boiling water:
Servings 6
Prep and cooking time needed: about 40 minutes to prepare and another 5 to cook. But remember you can always freeze your gnocchi and pull them out, put in boiling water and in 5 minutes you have a great meal.
YOU WILL NEED:
- 1 1/5 lb (approx. 800gr) all-purpose flour or in Italy "00" Farina.
- 3 1/5 lb (approx. 2 kg) potatoes
- 2 eggs
- 1 1/2 oz (3 large tablespoons butter)
- Parmmigiano Cheese (grated to taste but again, go heavy !)
PREPARATION:
First you need to boil the potatoes until well cooked but not mushy. Let them cool off, peal them and mash them.
Take your flour and put on a untreated wooded or marble surface (or any large cutting board will do). May a well or I like to call it a crater with the flour. In the center of the flour, add the eggs, softened butter and mix well together. At this point you will need to make strips with the mixture the size of MY fingers.
Cut the strips then about an inch (or a couple of cm) in length and carefully squash your little creations with your index finger making a sliding movement to make a curl shape figure.
This is fairly time consuming so make sure you are in the mood to create !
Your new born gnocchi need to cooked in boiling(salted) water. When they float to the top, they are ready. Make sure you drain ALL THE WATER OUT, dress with a very generous amount of your cheese and butter !
Alternatively you can serve these with pesto sauce (another recipe) or a tomato-ragu sauce or even a simple tomatoe sauce with some basil.
ENJOY!
Today I have prepared something ma molto molto facile ! Potato Gnocchi... your friends will think that you went all out for them, but really its almost as easy as boiling water:
Servings 6
Prep and cooking time needed: about 40 minutes to prepare and another 5 to cook. But remember you can always freeze your gnocchi and pull them out, put in boiling water and in 5 minutes you have a great meal.
YOU WILL NEED:
- 1 1/5 lb (approx. 800gr) all-purpose flour or in Italy "00" Farina.
- 3 1/5 lb (approx. 2 kg) potatoes
- 2 eggs
- 1 1/2 oz (3 large tablespoons butter)
- Parmmigiano Cheese (grated to taste but again, go heavy !)
PREPARATION:
First you need to boil the potatoes until well cooked but not mushy. Let them cool off, peal them and mash them.
Take your flour and put on a untreated wooded or marble surface (or any large cutting board will do). May a well or I like to call it a crater with the flour. In the center of the flour, add the eggs, softened butter and mix well together. At this point you will need to make strips with the mixture the size of MY fingers.
Cut the strips then about an inch (or a couple of cm) in length and carefully squash your little creations with your index finger making a sliding movement to make a curl shape figure.
This is fairly time consuming so make sure you are in the mood to create !
Your new born gnocchi need to cooked in boiling(salted) water. When they float to the top, they are ready. Make sure you drain ALL THE WATER OUT, dress with a very generous amount of your cheese and butter !
Alternatively you can serve these with pesto sauce (another recipe) or a tomato-ragu sauce or even a simple tomatoe sauce with some basil.
ENJOY!
Monday, February 15, 2010
RISOTTO III - Pumpkin Risotto
A very delicate dish and even got my 10 year old to eat it!
Total prep and cook time is about an hour (30 prep + 30 cooking)
Servings - 4
YOU WILL NEED:
- 1 kg (approx. 2 lb) yellow pumpkins
- 1 white onion
- 4 tablespoons of butter (3 During prep and another when cooked)
- 3 cups of milk (better whole but semi-fat is ok) NOT SKIMMED FOR GODS SAKE!
- 500 gr (approx. 3/4 lb)Carnaroli Rice
- Grated Parmigiano Cheese (at least 200 gr) or to taste but I like to go heavy on it
- 1 teaspoon sugar(brown)
- salt to taste
PREPARATION:
First you need to peel your pumpkin (I cut it up in chunks first which makes it easier to peel and clean). Let them dry some and then place in a large saucepan with the butter on the sliced (thin) onion to brown. Salt while browning and then add the sugar and cover (you may need to had 1/4 cup of water) until softened. Add the milk and the milk and when it starts to boil add the rice, cover and cook until the rice is soft. If your rice appears uncooked by the time the milk has evaporated then add a bit more water.
Serve with butter (a tablespoon) and with the grated Parmesan Cheese.
Serve Hot
ENJOY !
Total prep and cook time is about an hour (30 prep + 30 cooking)
Servings - 4
YOU WILL NEED:
- 1 kg (approx. 2 lb) yellow pumpkins
- 1 white onion
- 4 tablespoons of butter (3 During prep and another when cooked)
- 3 cups of milk (better whole but semi-fat is ok) NOT SKIMMED FOR GODS SAKE!
- 500 gr (approx. 3/4 lb)Carnaroli Rice
- Grated Parmigiano Cheese (at least 200 gr) or to taste but I like to go heavy on it
- 1 teaspoon sugar(brown)
- salt to taste
PREPARATION:
First you need to peel your pumpkin (I cut it up in chunks first which makes it easier to peel and clean). Let them dry some and then place in a large saucepan with the butter on the sliced (thin) onion to brown. Salt while browning and then add the sugar and cover (you may need to had 1/4 cup of water) until softened. Add the milk and the milk and when it starts to boil add the rice, cover and cook until the rice is soft. If your rice appears uncooked by the time the milk has evaporated then add a bit more water.
Serve with butter (a tablespoon) and with the grated Parmesan Cheese.
Serve Hot
ENJOY !
Thursday, February 11, 2010
COMING SOON - Some Basics
Coming very soon I will be adding some of the very basics:
1. Béchamel Sauce
2. Beef Broth
3. Brown Stock
Yes I agree, doesn't sound all that exciting but they are part of the ABC's in Italian Cuisine.
1. Béchamel Sauce
2. Beef Broth
3. Brown Stock
Yes I agree, doesn't sound all that exciting but they are part of the ABC's in Italian Cuisine.
RISOTTO II - Alla Giuseppe Verdi !!!
Risotto alla Giuseppe Verdi...mmmm interesting so what is it?
This is a risotto which is very tasteful and basically if you are on a diet, I wouldnt suggest it!
You will need about 40 minutes to prepare and cook this wonderful side or even main dish.
YOU WILL NEED:
Servings 6
- 400 gr / 1 lb of Carnaroli Rice
- 150 gr / 5 oz (circa) of butter
- 100 gr mixed mushrooms (dry are fine as well)
- 100 gr asparagus tips
- 100 gr smoked ham / prosciuto
- 150 gr canned tomatoes
- 1/2 cup of cooking cream
- 1 cup of meat broth
- 1/2 red onion sliced very thin
- Parmigiano Cheese grated
PREPARATION:
In a medium size saucepan add a couple tablespoons of butter, when melted add the sliced/chopped onion, your mushrooms (if whole then slice them thin), the asparagus tips, your ham/prosciutto) and the peeled tomatoes (diced). Allow this to simmer for about 10 minutes (covered). You will then need to add about a cup of stock, then add your rice. Allow to cook approximately 15 minutes on low heat, at this point the rice should be about half finished, now stir in slowly your cream. When the rice is cooked, add another tablespoon of butter and mix in the sprinkle with your grated cheese.
Serve immediately with a nice dry Italian wine!
SALUTI
This is a risotto which is very tasteful and basically if you are on a diet, I wouldnt suggest it!
You will need about 40 minutes to prepare and cook this wonderful side or even main dish.
YOU WILL NEED:
Servings 6
- 400 gr / 1 lb of Carnaroli Rice
- 150 gr / 5 oz (circa) of butter
- 100 gr mixed mushrooms (dry are fine as well)
- 100 gr asparagus tips
- 100 gr smoked ham / prosciuto
- 150 gr canned tomatoes
- 1/2 cup of cooking cream
- 1 cup of meat broth
- 1/2 red onion sliced very thin
- Parmigiano Cheese grated
PREPARATION:
In a medium size saucepan add a couple tablespoons of butter, when melted add the sliced/chopped onion, your mushrooms (if whole then slice them thin), the asparagus tips, your ham/prosciutto) and the peeled tomatoes (diced). Allow this to simmer for about 10 minutes (covered). You will then need to add about a cup of stock, then add your rice. Allow to cook approximately 15 minutes on low heat, at this point the rice should be about half finished, now stir in slowly your cream. When the rice is cooked, add another tablespoon of butter and mix in the sprinkle with your grated cheese.
Serve immediately with a nice dry Italian wine!
SALUTI
Wednesday, February 10, 2010
RISOTTO I - Parmigiana Style with Sausage
Finally I've arrived to the Risotto...! Gonna do a series of Risotto starting off with my absolute favorite: Parmigiana Style with Italian Sausage.
It's rather easy to prepare and total prep and cook time need is about 30 minutes.
Servings - 6
YOU WILL NEED:
- 150-200 gr butter
- 1 good sized onion cut very thin (white)
- 400 gr Carnaroli Rice
- 1/4 cup of dry white wine
- 3 sausages (I prefer Tuscan or spicy)
- 150 gr grated Parmigiano cheese grated.
- 5 cups of meat broth
- salt and pepper (QB)
PREPARATION:
First thing you need to do is to simmer your broth in a good size saucepan on low heat and cover.
Now in a heavy pan melt 3 tablespoons of butter on medium heat, add the onions and sauté for about 5 minutes. Add the rice and the meat (no skin) of the sausage, avoid junks of meat and stir all together for about 3-4 minutes.
Add the white wine and stir until the wine has evaporated and then add 1 cup of the hot broth and let simmer until the broth has been absorbed. Remember to stir frequently !
Now add in the rest of your broth (slowly) while stirring until the rice is creamy but not cooked completely, you want the rice "al dente" which will take about 20 minutes.
Remove from the heat and add in the rest of the butter and the grated cheese.
Season with a dash of salt and pepper.
Serve HOT !
SALUTI
It's rather easy to prepare and total prep and cook time need is about 30 minutes.
Servings - 6
YOU WILL NEED:
- 150-200 gr butter
- 1 good sized onion cut very thin (white)
- 400 gr Carnaroli Rice
- 1/4 cup of dry white wine
- 3 sausages (I prefer Tuscan or spicy)
- 150 gr grated Parmigiano cheese grated.
- 5 cups of meat broth
- salt and pepper (QB)
PREPARATION:
First thing you need to do is to simmer your broth in a good size saucepan on low heat and cover.
Now in a heavy pan melt 3 tablespoons of butter on medium heat, add the onions and sauté for about 5 minutes. Add the rice and the meat (no skin) of the sausage, avoid junks of meat and stir all together for about 3-4 minutes.
Add the white wine and stir until the wine has evaporated and then add 1 cup of the hot broth and let simmer until the broth has been absorbed. Remember to stir frequently !
Now add in the rest of your broth (slowly) while stirring until the rice is creamy but not cooked completely, you want the rice "al dente" which will take about 20 minutes.
Remove from the heat and add in the rest of the butter and the grated cheese.
Season with a dash of salt and pepper.
Serve HOT !
SALUTI
Friday, February 5, 2010
Get Sauced V - alla Carbonara
Its a rainy Friday here in Florence and just opened the fridge.... not much left unfortunately, WRONGOOO! I found some bacon, a dozen eggs, a bit of pecorino cheese and naturally there is always some emergency pasta in the house.
This is a super easy dish and is perfetto for a rainy night dinner.
You will need about 20 minutes to prepare and cook this.
Servings - 4 (great leftover meal too)
YOU WILL NEED:
- 1 lb spaghetti (Barilla is my choice)
- 4 egg yolks
- 6 to 8 oz bacon (dont use the bacon bits in a jar please!)
- 4 oz of Pecorino cheese (grated)
- 2 tablespoons of extra virgin olive oil
- 2 garlic cloves
- 1 medium onion (white)
- salt and pepper (QB oh if you dont know what QB means, Quanto Basta or just the necessary amount)
PREPARATION:
First thing is to put on some jazzy music.
Cut your bacon into strips and place in a large sauce pan along with the smashed and cut up garlic as well as the onion (sliced very thin).
Fry the above until the bacon is crisp. Some people remove the garlic, I like to keep it in but its your choice.
At this point you will want to boil the water for the pasta so fill the kettle, add salt and a teaspoon of olive oil to the water.
While the water is starting to boil up, beat the egg yolks with just a dash of salt and add your grated Pecorino.
When the pasta is "al dente" (pasta should be cooked al dente and NOT soft), drain the water and add it to your sauce pan with the bacon, heat on low now and add the eggs and just a tad of warm water (from the kettle of water you used to cook the pasta). Stir and serve with a sprinkle of pecorino & black pepper !
Serve with a dry white wine (from Veneto is suggested)
ENJOY!
This is a super easy dish and is perfetto for a rainy night dinner.
You will need about 20 minutes to prepare and cook this.
Servings - 4 (great leftover meal too)
YOU WILL NEED:
- 1 lb spaghetti (Barilla is my choice)
- 4 egg yolks
- 6 to 8 oz bacon (dont use the bacon bits in a jar please!)
- 4 oz of Pecorino cheese (grated)
- 2 tablespoons of extra virgin olive oil
- 2 garlic cloves
- 1 medium onion (white)
- salt and pepper (QB oh if you dont know what QB means, Quanto Basta or just the necessary amount)
PREPARATION:
First thing is to put on some jazzy music.
Cut your bacon into strips and place in a large sauce pan along with the smashed and cut up garlic as well as the onion (sliced very thin).
Fry the above until the bacon is crisp. Some people remove the garlic, I like to keep it in but its your choice.
At this point you will want to boil the water for the pasta so fill the kettle, add salt and a teaspoon of olive oil to the water.
While the water is starting to boil up, beat the egg yolks with just a dash of salt and add your grated Pecorino.
When the pasta is "al dente" (pasta should be cooked al dente and NOT soft), drain the water and add it to your sauce pan with the bacon, heat on low now and add the eggs and just a tad of warm water (from the kettle of water you used to cook the pasta). Stir and serve with a sprinkle of pecorino & black pepper !
Serve with a dry white wine (from Veneto is suggested)
ENJOY!
Wednesday, February 3, 2010
ANTIPASTI III - Carciofi all'arancia
Carciofi all'arancia would probably translate to something like "a mouthful of fantastic flavors" or perhaps Artichokes as a centerpiece.... read and you will get it:
This is one of my inventions, easy to prepare and truly orgasmic!!!
Servings - 4
YOU WILL NEED:
4 - medium size artichokes
2 - garlic gloves
50 gr - chopped walnuts
100 gr - parma. cheese or percorino (grated)
Parsley (a good handful)
2 - large oranges
Balsamic cream (by Ponti)
Butter (tablespoon)
2 - tablespoons extra virgin olive oil
PREPARATION:
You will first need to clean and cut your artichokes and this is how you do it: I call it around the world. First cut the stem off the artichoke, the peal off the leaves around the lower rim then hold it in your hand and place your thumb about 30% from the bottom and with your other hand peal off the leaves by going around the artichoke one time. Now move your thumb up to 50% from the bottom and peal off the leaves once around and finally move your thumb up to 75% from the bottom and peal off the hard leaves going around once.
What you have remaining should be a cleaned and tender(exterior) of the artichoke. Now cut the artichoke in half. You will see a fuzzy like substance towards the lower center, with a teaspoon take out this fuzz. Now cut the halves into quarters. You need to do this for all 4 artichokes.
In a sauce pan, put your olive oil and your smashed and cut up garlic, let golden. Add the parsley (cut up naturally with your half-moon) and the artichokes. Cover and let simmer on medium heat for about 10 minutes, then add about a generous tablespoon of your balsamic cream, a dash of salt and a bit of water then cover. Lower heat and let cook for approximately 20 minutes but be careful to add water so that they dont burn.
Take your big oranges, peal them and cut into to 1/2 inch slices (remove a small circle in the middle). Set them aside and with your chopped walnuts put them in a small sauce-pan with your butter and let them cook so that they become roasted.
At this point your artichokes will be done. Remove from the sauce pan and place on a bowl. In the same sauce pan on high heat add just a bit of olive oil and another tablespoon of your balsamic cream, when pan is hot add the orange slices and prepare as if you were preparing a piece of serloin... that is just a few minutes on each side. Dont overcook the oranges otherwise they become mushy and you DONT WANT THIS.
On dessert plates, take your bottle of Ponti Balsamic Cream and make a couple of circles (BE CREATIVE), place the orange slices on your balsamic design. Take 3-4 quarters of your artichokes and stand them in the middle of the oranges. Sprinkle your chopped walnuts on the top and then your grated cheese on top the walnuts.
Serve warm and ENJOY!
This is one of my inventions, easy to prepare and truly orgasmic!!!
Servings - 4
YOU WILL NEED:
4 - medium size artichokes
2 - garlic gloves
50 gr - chopped walnuts
100 gr - parma. cheese or percorino (grated)
Parsley (a good handful)
2 - large oranges
Balsamic cream (by Ponti)
Butter (tablespoon)
2 - tablespoons extra virgin olive oil
PREPARATION:
You will first need to clean and cut your artichokes and this is how you do it: I call it around the world. First cut the stem off the artichoke, the peal off the leaves around the lower rim then hold it in your hand and place your thumb about 30% from the bottom and with your other hand peal off the leaves by going around the artichoke one time. Now move your thumb up to 50% from the bottom and peal off the leaves once around and finally move your thumb up to 75% from the bottom and peal off the hard leaves going around once.
What you have remaining should be a cleaned and tender(exterior) of the artichoke. Now cut the artichoke in half. You will see a fuzzy like substance towards the lower center, with a teaspoon take out this fuzz. Now cut the halves into quarters. You need to do this for all 4 artichokes.
In a sauce pan, put your olive oil and your smashed and cut up garlic, let golden. Add the parsley (cut up naturally with your half-moon) and the artichokes. Cover and let simmer on medium heat for about 10 minutes, then add about a generous tablespoon of your balsamic cream, a dash of salt and a bit of water then cover. Lower heat and let cook for approximately 20 minutes but be careful to add water so that they dont burn.
Take your big oranges, peal them and cut into to 1/2 inch slices (remove a small circle in the middle). Set them aside and with your chopped walnuts put them in a small sauce-pan with your butter and let them cook so that they become roasted.
At this point your artichokes will be done. Remove from the sauce pan and place on a bowl. In the same sauce pan on high heat add just a bit of olive oil and another tablespoon of your balsamic cream, when pan is hot add the orange slices and prepare as if you were preparing a piece of serloin... that is just a few minutes on each side. Dont overcook the oranges otherwise they become mushy and you DONT WANT THIS.
On dessert plates, take your bottle of Ponti Balsamic Cream and make a couple of circles (BE CREATIVE), place the orange slices on your balsamic design. Take 3-4 quarters of your artichokes and stand them in the middle of the oranges. Sprinkle your chopped walnuts on the top and then your grated cheese on top the walnuts.
Serve warm and ENJOY!
Tuesday, February 2, 2010
MAIN DISH - Chicken with walnuts !
Ok ladies and gents... something really easy but will leave you with your mouths wide open (con la bocca aperta) !
An easy main dish that will take about an hour to prepare and cook.
Servings - 6 (unless you invite me, then 4)
- 2.5 lbs (approx. 1 kg) of cut and cleaned chicken
- 7 oz. spring onion
- 3.5 oz cream (or panna da cucina)
- 1.5 oz Brandy
- 2 oz chopped walnuts
- 3/4 oz butter
- salt & pepper
PREPARATION
First you will need a good size sauce pan, put your chopped sping onions in it with about a tablespoon of melted butter and a bit of salt, cover and let simmer on low heat for about 5 minutes.
Now take your chicken pieces and roll in flour and add to the above and let cook with lid off for approx. 20 minutes and pour a bit of Brandy on the chicken and let evaporate. Salt and pepper then add your chopped walnuts, put lid back on and let simmer for approx. 30 minutes. Add your cream and let cook for another 5 minutes or so. SIMPLE!
Serve with a nice dry white, ENJOY!
An easy main dish that will take about an hour to prepare and cook.
Servings - 6 (unless you invite me, then 4)
- 2.5 lbs (approx. 1 kg) of cut and cleaned chicken
- 7 oz. spring onion
- 3.5 oz cream (or panna da cucina)
- 1.5 oz Brandy
- 2 oz chopped walnuts
- 3/4 oz butter
- salt & pepper
PREPARATION
First you will need a good size sauce pan, put your chopped sping onions in it with about a tablespoon of melted butter and a bit of salt, cover and let simmer on low heat for about 5 minutes.
Now take your chicken pieces and roll in flour and add to the above and let cook with lid off for approx. 20 minutes and pour a bit of Brandy on the chicken and let evaporate. Salt and pepper then add your chopped walnuts, put lid back on and let simmer for approx. 30 minutes. Add your cream and let cook for another 5 minutes or so. SIMPLE!
Serve with a nice dry white, ENJOY!
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