When I was in France I made sure to buy the best vegetables I could find!
- 2 eggplants, cut into cubes4 tomatoes, diced5 cloves garlic, crushed and chopped½ teaspoon ground black pepper1/3 cup loosely packed, chopped fresh basil¾ cup loosely packed, chopped flat-leaf parsley2 white onions, thinly sliced3 red or yellow bell peppers, cored, seeded, and chopped1/3 cup dry white wine
Salt & PepperIn a large saucepan, cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat.In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are very lightly browned. Remove the skillet from the heat and transfer the browned vegetables to the tomato mixture.
1. Preheat the oven to 190˚C/375˚F;
10. Let them cool before serving. They can be stored several months in a tin box.
1 finely chopped garlic clove
Saffron (about one gram depending of the quality)
500g Arborio rice
100g of Pecorino, Grana or Parmiggiano greated
3 egg yolk
1.2 litter of vegetable/chicken or meat stock
30g of butter
Two bay leaves
Salt & Pepper to taste
Ingredients for the filling:
200g of minced meat (can be beef, pork or veal)
80g of peas
40g of tomato paste
25g of butter
1 cup of red wine
1 Scamorza cutted in cubes
Salt & Pepper to taste
Fry the onions and garlic; add the rice and hot stock (about 1.2 liters).
make sure the rice is a sticky consistency.
Fry the onion with olive oil and butter, then add the meat, when the meat is brown add the wine. After the wine reduces add the tomato paste diluted in one cup of water. Add salt, pepper and parsley and let cook until the water evaporates for at least 20 minutes.
While you cook the meat, in another pan, fry the peas with olive oil. Add the peas with the meat when the meat is cooked.
Fry the Arancini in sunflower oil until is golden and crispy.
2 table spoon of sugar
2 table spoons of pesto
Breed the bread and let rise for about two hours!
till frothy - takes approx 5-8min. Then sift the flour and salt into a
bowl and stir in the yeast mixture along with olive oil.
1 table spoon of dried dill
300g/0.66 pounds of 00 flour (cake flour)
Using a fork begging mixing in the egg with the flour and dill. Once egg has been mixed in enough, begin using your hands to work the dough. Continues until reaches a smooth consistency, adding a light dust of flour if necessary. Cover the dough with plastic wrap to protect from drying. For best results, let the dough rest for at least 10 minutes.
Olive filling for ravioli
100g/0.22 pounds of ricotta
Salt & Pepper (if necessary)
Mix the ingredients in a bowl.
1 cup of heavy cream (panna)
Easy Calzones make for a fun lunch or dinner. A calzone is like a stuffed pizza pocket, filled with all the classic toppings – meat, cheese, and your choice of sauce wrapped in Pizza Dough.
Prep a handful of these to have on hand throughout the week. The Calsone reheat really well and are perfect for packing work or school lunch. You can also make a big quantity and freeze them.
1 cup semolina flour
2. Kneed the dough and sprinkle with flour when it sticks to your hands or as needed for texture. Open the dough and make some holes with your fingertips, add the olive oil to the dough and continue to mix. Now put back into a clean bowl and allow the dough to “proof” or rise. Cover with a clean, damp kitchen towel or some kind of cover and place in a neutral temperature area (not in a drafty area). The yeast will begin to raise the dough.
3. After about one hour, remove dough and cut into portions desired. With your hands, gently make balls with the dough (using flower generously) and allow them to rise for another 30-60 minutes.
4. Now with dry hands, make the disks with your hands and try to keep uniformity in dough thickness as you open the dough for the pizza.
5. Make your Calzones with what ever you would like inside. Below there is some suggestions.
MARGHERITA – Tomato sauce, mozzarella, basil
MARINARA – Tomato sauce, garlic, oregano, extra virgin olive oil
CAPRICCIOSA – Tomato sauce, mozzarella, ham, olives, mushrooms, artichokes, and/or whatever the chef desires
QUATTRO STAGIONI –Tomato Sauce, mozzarella, ham, olives, mushrooms, artichokes.
PROSCIUTTO CRUDO – Tomato sauce, mozzarella, prosciutto
PROSCIUTTO COTTO – Tomato sauce, mozzarella, ham
BRESAOLA/PROSCIUTTO, RUCOLA e GRANA – Tomato sauce, bresaola/prosciutto, rocket, shaved Grana Padano
DIAVOLA – Tomato sauce, mozzarella, hot salami
FUNGHI – Tomato sauce, mozzarella, fresh mushrooms
QUATTRO FORMAGGI – Tomato sauce, Italian mozzarella, Grana Padano, gorgonzola, ricotta/taleggio/fontina/provolone
SALSICCIA – Tomato sauce, Italian mozzarella, Italian sausage
TONNO e CIPOLLA – Tomato sauce, mozzarella, tuna and onion
GORGONZOLA e SPECK/PROSCIUTTO – Tomato sauce, Italian mozzarella, speck/prosciutto, gorgonzola
- 1 cup dried porcini mushrooms
- 6 cups of beef/chicken or vegetable stock
- 1 1/2 cup uncooked Arborio rice or other short-grain rice (I prefer Vialone Nano for this dish)
- 3/4 cup chopped shallots
- 1 garlic cloves, minced
- 2 cups dry white wine
- 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped fresh parsley
- 1/4 cup (1 ounce) mascarpone cheese
- Olive oil
- Fresh thyme leaves or rosemar
- Balsamic reduction to decorate
- Salt & pepper to taste
1. Combine one cup wine and mushrooms; let stand 5 minutes or until soft;
2. Heat a large saucepan over medium-high heat saute the shallots and garlic for 5 minutes. Add wine with the porcini, and cook until liquid evaporates (about 2 minutes);
3. Combine the rice;
4. Add 3 cups of the broth to the rice; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring constantly.
5. Add one cup of wine, then if needs to cook more the rice 1/2 cup of stock at a time, stirring frequently until each portion of broth mixture is absorbed before adding the next (about 17 minutes total). When the rice is cooked, take out of heat and let rest for five minutes;
6. Add the Parmigiano-Reggiano, mascarpone, parsley, salt, and pepper; stir gently just until the cheese melts.
Top each serving with 1 tea spoon of mascarpone and parsley leaves, if desired.
Frying the shallots and garlic
Drinking the left over wine!
When the rice starts to turn white, be careful with adding to much stock!
Adding the Mascarpone!
Classic and delicious!