7.18.2017

White meat sauce with almonds (ragù bianco)


1kg minced veal or pork

1/2 cup almonds, chopped 

100g black forest ham


1/2 onion or one shallot, chopped

1 clove of garlic, chopped

1 carrot, chopped

1 celery stick, chopped

Parsley

1/4 cup of olive oil

1 cup of white wine

4 tbsp cream or mascarpone

In a sauce pan combine the carrots, onion and garlic with the olive oil. Then add the ham with the almonds and let cook until brown. Add the veal and let cook in a slow temperature for about 20 minutes.  When the meat is brown, turn the heating on high and add the wine.  Let to reduce until there will be no wine left. Cook for another 3 minutes and it is ready to serve with the parsley and the mascarpone.

7.14.2017

Chocolate fudge flan

1 cup/can condensed milk1 cup heavy cream
8 tbsp chocolate powder
3 eggs
1 tbsp butter
Chocolate granulate

Mix all the ingredients in a blender.
You can make it individual or in a big tray. Grease the pan with butter and sugar.
Add the mixture and bake in bain-Marie for about 40 minutes.
Take out of oven and let cool down. Serve cold with granulate chocotale on the top.




Linguini alle vongole

Vongole sauce

-1kg fresh and alive vongole (clams)-1/4 cup olive oil
-4 garlic cloves
-Onion, half chopped
-1 cup cherry tomatoes, cut in half
-1 cup white wine
-Italian parsley
-Crushed red pepper flakes
-Salt & Black pepper

In a big pan, fry the garlic and onions until golden brown.  Add the cherry tomatoes and let cook for another 3 minutes. Add the vongole, wine, pepper flakes, parsley and the salt & pepper. Close the pan and let cook until all the vongole is open. When is all open, take the lid out of the pan and let cook a little more to evaporate a little bit the wine! Toss the pasta in and serve it!

7.12.2017

Pollo all'arancia e limone

Ingredients
  • 2 bone in, skin on chicken breasts, or other chicken parts
  • 5 cloves garlic, minced
  • 2 tablespoons honey
  • 2 whole lemons, one juiced and one sliced
  • 2 whole oranges, one juiced and one sliced
  • 1 tablespoon rosemary
  • 1 tablespoon sage
  • 1 teaspoon, chopped garlic
  • red pepper flakes, a good pinch
  • 1 medium red onion, sliced
  • ¼ cup of olive oil, plus extra for drizzling
  • salt and pepper to taste
Instructions
  1. Heat oven to 200C/400F
  2. Whisk together the olive oil, honey, lemon and orange juice, dried seasoning, paprika, red pepper flakes, onion or garlic powder, salt and pepper.
  3. Place chicken into a baking dish and pour mixture on top turning to coat all sides, at this point you can let it marinate for a little while if you have the time for even more flavor infusion.
  4. Arrange the sliced citrus and onion all around and underneath the chicken.
  5. Place fresh thyme and rosemary throughout and a good drizzle of olive oil.
  6. Roast uncovered for about an hour or until juices run clear and chicken is fully cooked.

Nonna's Summer Pork Roast


  • 2 Tb sage leafs, chopped
  • 2 Tb rosemary, chopped
  • 8 cloves garlic, minced
  • zest of one lemon
  • ½ tsp freshly ground black pepper
  • 1 tsp salt
  • 1/4 cup extra virgin olive oil
  • 1/2 cup white wine
  • 1 piece pork tenderloin or pork filet mignon 
  • 5 slices bacon, thick cut
  1. To begin, preheat your oven to 220C/425 degrees.
  2. In a small dish, combine the sage and rosemary, minced garlic, the salt and pepper, the orange zest and the extra virgin olive oil. Stir this together into a soft paste.
  3. Place your pork in a baking dish. Slather the herb paste all over the top and drizzle some wine.
  4. Lay the bacon slices across, tucking the ends underneath.
  5. Bake for 40-45 minutes with a water dish inside the oven.
  6. Remove the roast to a platter and let it rest for 10 minutes before cutting.
  7. Enjoy!

7.06.2017

Risotto allo zafferano con seppie (Risotto with saffron and squid)

Ingredients for five servings:

1kg/2lbs Squid
2 1/2 cup of carnaroli rice
1 cup cherry tomatoes
1 onion
2 cloves garlic
A pinch of Saffron
Parsley (Fresh of course, if you have dry parsley trow in the trash!)
Olive Oil
Lemon
Salt & Pepper
Fish stock (To make the stock, boil some fish heads, shrimp with skin, onion and carrots).
White wine

You will need three pans for this preparation. One for the rice, one for the quid and another for the stock.

Use half of the onion and saute the onions with the squid for 10 minutes in high heat and another 10 with low heat. On the first five minutes add as well the cherry tomatoes cut in half.

In another pan, saute the onion and garlic. Add the rice and stock, cook for about 15 minutes. Add the Saffron and mix well until is al yellow. Add the squid, and mix well.

When the rice is cooked, take out of heat and add the lemon and parsley.

Serve with a good glass of prosecco or white wine.