3.26.2016

Arugula tagliatelle served with cherry tomatoes, zucchini and tuna sauce.

For the dough:

1 cup arugula
3 eggs
1 1/2 cup 00 flour (cake flour)
1 1/2 cup Semolina flour
1 tbsp olive oil
Pinch of salt

In a blender, blend the eggs with the arugula until is smooth green. In a bowl or on the table mix the eggs with the oil, salt and flour. Mix until the texture is similar to a play dough. Roll the dough in a pasta machine or by hand. If you have a Marcato pasta machine make the tagliatelli until the number 5.

For the sauce:

500g cherry tomatoes
2 zucchini
4 cloves of chopped garlic
1/4 cup olive oil
1 cup already cooked tuna (can or jar is fine)
3 tbsp balsamic vinegar
Salt & Pepper
1 tbsp oregano (the best quality is the Sicilian or Greek)
Pinch of pepperoncino

Cut the tomatoes in half. The zucchini we will use just the hard green part, not the seeds. Chop the garlic.
In a big baking tray, mix the tomatoes, zucchini, garlic, olive oil, balsamic, oregano, Salt & Pepper and a little spicy if you would like. Bake for 30 minutes in a preheated oven 200C. After baked, add the Tuna. Cook the pasta for about five minutes, mix the pasta with the sauce. Serve with balsamic vinegar reduction if you would like! :)

A very fun night of cooking!
 *You can substitute Tuna for already cooked shrimp, lobster, crabs, squid or octopus...




3.18.2016

Pasticcio di Radicchio

500g/ 1lb Radicchio rosso di Treviso
Olive oil
1000ml bechamel
1 clove of garlic
Salt & Pepper
Grana Padano
300g Asiago
Lasagne sheets

The first step is wash the radicchio very well and cut in little strips. In a frying pan, sauté the radicchio with olive oil and the clove of garlic. Leave the clove of garlic until turns brown, then discard. Leave the cooked radicchio in a colander because is better when the radicchio is not wet. Make your bechamel sauce.
Making the pasticcio: Add a little bit of bechamel in a lasagna baking tray. The sequence is: Bechamel+Pasta+Radicchio+Cheese+Pasta+Radicchio+Bechamel+Cheese+Pasta...

Curiosity about radicchio... If you like the non bitter radicchio, choose the young ones, the young ones are usually smaller and softer leafs.

3.11.2016

Gorgonzola and pear chicken with walnuts and prosecco sauce

Gorgonzola Pear Chicken
4 chicken breasts, pounded thin
Salt
Freshly ground pepper
1 pear
(120g) 4 oz. Gorgonzola cheese
Toothpicks
Preheat oven to 200 C,400F.
Lightly grease a baking dish with olive oil.
Peel the pear and slice thin.
Slice the Gorgonzola into 5  1/4 inch strips, reserving 5th strip for the sauce.
Evenly divide pear slices among chicken breasts, laying them in the middle of each.
Place 1 Gorgonzola strip on top of pear slices.
Beginning at one end of the breast, roll each one up securing it with toothpicks. Place seam side down in prepared baking dish. Season with salt and freshly ground pepper. Bake for 20 minutes.
Sauce
1 cup prosecco 
5th strip of Gorgonzola
2 tablespoons heavy cream or mascarpone
1 tablespoon cornstarch mixed with 2 tablespoons cold water or milk
salt
freshly ground pepper
In a small saucepan, boil prosecco until there is about 1/2 cup in the pan.
Lower heat to medium, add the heavy cream and remaining Gorgonzola, stirring until cheese is melted.
Pour in cornstarch/water, whisking constantly until sauce is thickened.
Serve separately or pour over chicken.
Garnish with walnuts.

2.16.2016

Pesto bread

3 cups 0 flour (Bread flour in USA)
1 cup warm water
1 cube of fresh yeast or 1 tbsp dried yeast
3 tbsp pesto genovese
1/2 tbsp salt
1 tbsp sugar or honey
Olive oil

To start, add the yeast a bowl and mix with the sugar or honey until is liquid.  Add the warm water and mix it with the spoon. Add the sifted flour and the pesto and keep mixing with the spoon until is all together. When is hard to mix with the spoon, add some olive oil on your hands and kneed the bread. Divide the bread in 16 little balls. Leave the bread to raise for 2 hours. Bake for about 25 minutes on 180C on convect oven or a little more time on non convect ones. If you want you can brush some milk at the top of the bread and add poppy seeds on it!

Pollo alla Romana

Recipe:
8 boneless, skinless chicken pieces

Salt and pepper, to taste
Olive oil, as needed
2 red bell peppers, sliced
2 yellow peppers, sliced
1/2 cup prosciutto, sliced
3 cloves garlic, chopped
1 can diced tomatoes
1 cup, white wine
1/2 tbsp. dried thyme
1 cup chicken broth
Capers, drained, as needed
Parsley, for topping
Directions:
Season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides, about 12-15 minutes total. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 15 to 20 minutes.

Secondi piatti

Pollo All'ancia e limone

 Pollo alla Cacciatora
Pollo Alla cacciatora
 Arrosto misto delle Marche
Arrosto misto delle Marche
Saltimbocca alla Romana


Chicken breast served with gorgonzola, walnuts and pear sauce wrapped in prosciutto di Parma
Branzino al Cartoccio
Peposo
Pollo alla San Patrizio

Pollo alla Valdostana
Pollo alla Romana
 Nonna's Summer Pork roast
Nonna's Summer Pork Roast


2.15.2016

Best places to bring family and friends in Italy while they are visiting.


2.08.2016

Primi piatti

Pasticcio di radicchio
Spaghetti al Cartoccio
Risotto with Porcini and Mascarpone

 Chestnut pasta with bacon and pumpkin
Tagliatelli with Pumkin and Pancetta
Bucatini All'Amatriciana

Pizzoccheri

Casunziei 

Paccheri alla Napoli

Spaghetti alla Puttanesca

Pumpkin and radicchio lasagna

Spaghetti alla Carbonara


 Ravioli Caprese
Ravioli Caprese
 Asparagus risotto
Asparagus risotto

 Risotto with Saffron
Risotto with Saffron
Capelacci with pumpkin and ragu di salsiccia
Gnocchi filled with cheese and baked in red creamy sauce
 Pasta al Forno
Pasta Al Forno
Fagottini alla Zucca
Bigoli alla Montanara
 Risotto with squid and zaffron
Risotto with squid and zaffron
 Cheese and pancetta tarte
Tartiflette



Pane al latte con semi

3 cups 00 flour
1 cup warm milk
1 tbsp salt
1 cube of fresh yeast
1 tbsp sugar or honey
1/2 cup melted butter

In a big bowl, add the cube of yeast and the sugar. Mix them very well, until the yeast melts. Add the milk, and slowly add the flour and salt mixing with a spoon. When is to hard to mix with the spoon, add the butter in your hands and start to mixing with your hands. Let the dough to rise for at list 1 hour. After rising, make the little balls and with a brush, brush milk on the top of the bread and sprinkle some poppy seeds, pumpkin seeds or sesame seeds. Let rise again for at list one hour.
Bake for 20 minutes in 180C, or until is baked.
Each oven can have a different time of cooking.

Tips: Fill the bread will ham, cheese and oregano!
You can also use half whole grain flour on the recipe...


12.17.2015

Chicken with Leeks

For a better result, marinade chicken in the herbs and balsamic vinegar overnight.
1 Whole Chicken organic and free range (2 lbs) Cut legs, wings, and breasts off and line the pan with these pieces. (Save excess chicken bones to make chicken stock, if desired) 1/2 cup Balsamic vinegar
1 tbsp honey pinch of crushed red pepper pinch of salt
1 tbsp oregano 3 bay leaves 1 whole leek
1 cup cream or mascarpone
Parmiggiano cheese

Chop one normal sized leek up and toss on top of chicken. Really mix and massage the olive oil, salt, pepper, balsamic, honey, red peppers, leek and bay leaves into the chicken.
Cook at 180C (or 350F) for 20-30 minutes. After taking the chicken out of the oven:
Mix the mascarpone and parmiggiano cheese on the baking tray with the chicken.
Place back in oven for 5 minutes to broil if you want it.

12.05.2015

Tapenade

1kg pitted black olives
6 sundried tomatoes- chopped
1/2 cup chopped almonds
2-4 teaspoons capers rinsed and dried
2 large cloves garlic
1 teaspoon oregano (fresh pref. But dried is OK at a pinch)
1 teaspoon thyme (as always, fresh is best)
1/2 lemon juiced
1 generous teaspoon sweet chilli
olive oil

Method:
Whiz all (but olive oil) in a food processor. We prefer to leave a bit of texture- it's up to you. Stir in olive oil until the taste and consistency is right for you. Place in covered container and refrigerate. Needs approx'  3 days to 'mature' before using.

9.15.2015

Fall menu

Antipasti

Brusccheta con crema di Zucca e noci 
Brusccheta with mushrooms

Primi

Ravioli di zucca with butter and sage
Fagottini di zucca with pinenuts
Capelacci di zucca with sausage ragu sauce
Tortelli di zucca al sugo
Chestnut gnocchi filled with ham and cheese with four cheese sauce baked
Gnocchi al ragu
Gnocchi alla Vodka
Gnocchi with four cheeses sauce
Gnocchi filled with ham and cheese with vodka sauce
Ravioli filled with pears seved with four cheeses sauce and walnuts
Tagliatelli with chestnut flour served with pumpkin
Tagliatelli with radicchio and pancetta
Tagliatelli with sausage and wine sauce
Tagliatelli al ragu Bolognese
Tagliatelli with mushrooms
Bigoli with duck sauce
Bigoli alla Montanara
Spaghetti alla Carbonara
Pasticcio alla Bolognese
Pasticcio di Zucca
Risotto alla zucca
Risotto with porcini mushrooms


Secondi

Chicken breast with pumkim sauce
http://www.buttalapasta.it/articolo/ricetta-del-pollo-con-zucca-per-un-secondo-piatto-squisito/43531/
Pollo al vino http://ricette.pourfemme.it/articolo/ricette-autunnali-pollo-al-vino/5023/
Spicy meatballs served with Polenta
Porkchops with pumpkim and cheese
Baked pumpkin with Capers https://saporiecucina.wordpress.com/category/antipasti/page/7/
Filled pumpkim  with Asiago, speck and mushrooms
http://www.gustoblog.it/post/7853/ricette-dautunno-la-zucca-ripiena


Dolci

Tarte Tatin

Street food

Arancini
Panzerotto
Cannoli


Gnocchi with four cheese sauce

Potato Gnocchi


This recipe is my grandma recipe. We used to make gnocchi on sundays and the kids would always help to cut while the nonna will be making the sauce. 


Ingredients


  • Yellow Potatoes 2 pounds
  • Flour 4 oz (aprox)
  • Butter 1 Tblsp  
  • Salt 1 Tblsp 
  1. Put potatoes with the skin in a pot with cold salty water
  2. Bring to boil and cooked until soft
  3. Peel the potatoes
  4. Mash the potatoes
  5. Add the butter, flour and the salt , do not overwork...
  6. Cut the dough in 3 pieces, roll each in order to form a string 1.5 cm thick
  7. Cut the strings with a sharp knife to form dowels; you can choose the dimension of your gnocchi.

Tips:
-After cook the potatoes, let the potatoes to
cool down without add any water on top!
-Work with the potatoes while the potatoes are still warm.
-Use the best potatoes you can find.
-You can also fill the gnocchi with ham and cheese, make a tomato sauce and bake it with cheese on the top!

3 tbsp Gorgonzola dolce or your favorite blue cheese
3 tbsp Asiago mezzano
3tbsp parmigiano reggiano
3 tbsp fontina cheese
1 cup of mascarpone
3 tbsp of walnuts
Salt & Pepper

In a pan, melt the cheeses with Mascarpone. Add walnuts. If the sauce is to thick correct with vegetable stock, white wine or water.