Olive Oil
1 cup ham cut in cubes
1/2 cup heavy cream
1/2 cup peas
1/2 cup white wine or cognac
1 chopped onion
Parsley or oregano to taste
Salt & Pepper
500 grams of Garganelli, Penne, Fusilli or other short pasta.
In a pan, brown the onion with the olive oil. Add the ham and peas until brown. Add the white wine or the cognac. Let reduce a bit and add the cream, salt, pepper and parsley.
Sauce the pasta with the sauce and serve with Parmiggiano cheese on the top.
11.20.2014
11.17.2014
Apple Strudel Lemon Sorbet |
Strawberry tiramisu |
Pere al vino |
Cheese Blintz (Jewish pancakes) |
Cannoli |
Semifreddo all'Amaretto |
French Crepes |
Coconut custard |
Tiramisu |
Panna cotta |
Ricotta pie |
Quinoa, Poppy seeds and lemon muffin |
Salami di ciocolatto |
Fritelle |
Polenta cake |
Chocolate and lime Brazilian trifle |
11.07.2014
I am not sure why, but breakfast in Italy is sweet. Cake is a traditional breakfast food, and so are cookies and brioche (an easy croissant). I'm always a bit stunned when I hear Americans making fun of the concept of cake for breakfast, mostly because that’s the norm for us!
The typical Italian breakfast is made of a hot beverage, like cappuccino or caffe’, with something sweet to eat- cake, cookies, pastries, brioche, croissants, or toast and jam.
Eggs? Ham? Bacon? THOSE ARE DINNER FOODS! (It seems to hear Nonna!)
Brioche (Italian Style)
Pumpkin Cappuccino |
Cannoli |
Strawberry jam |
Beer bread |
Focaccia alla Genovese |
Focaccia Pugliese |
11.05.2014
Italian Breakfast
I am truly not sure why, but breakfast in Italy is sweet. Cake is a traditional breakfast food, and so are cookies and brioche (an easy croissant). I'm always a bit stunned when I hear Americans making fun of the concept of cake for breakfast, mostly because that’s the norm for us!
The typical Italian breakfast is made of a hot beverage, like cappuccino or caffe’, with something sweet to eat- cake, cookies, pastries, brioche, croissants, or toast and jam.
Eggs? Ham? Bacon? THOSE ARE DINNER FOODS! (It seems to hear Nonna!)
The typical Italian breakfast is made of a hot beverage, like cappuccino or caffe’, with something sweet to eat- cake, cookies, pastries, brioche, croissants, or toast and jam.
Eggs? Ham? Bacon? THOSE ARE DINNER FOODS! (It seems to hear Nonna!)
Apple cake
Apple
cake
This recipe comes from the
pastry kitchen of the hotel Sofitel. A French chef was very unfriendly and
always kept in secret his recipes. This Apple cake was one of my favorites so I
made a plan to stole the recipe. One day I stayed working at the hotel during
the night to prepare the next day breakfast so I had the keys of his kitchen, around
3am I entered there, got his recipe book went to the reception and friendly
asked the receptionists if they could make a copy in exchange of some Belgium
chocolate. They did and now we can all have this easy delicious cake. The chef
was so mean that still makes me feel good about outsmart him and share this
recipe as much as I can!
2 Apples (Honey crisp is the best option) 2 eggs
1/2 cup canola oil
7 oz flour / 200g
1 tbsp baking powder
1 pinch of salt
1 tsp cinnamon
1 cup brown sugar
1/2 cup of walnuts
1/2 cup of raisins (you can soak them in your favorite alcoholic drink if you would like)
1. Grate the apples and reserve it.
2. Mix the eggs and sugar until you have a creamy texture. Add the oil and the flour on the mixture. Add the baking powder, salt and cinnamon and mix a little more.
3. When all the ingredients are homogenised add the apples, walnuts and raisins. Bake on the oven for about 30 minutes on 350F. Each oven cook different, so keep your eye on the cake!
4. The cake will be ready when golden brown and when you can stick a toothpick inside and the toothpick comes clean.
5. The good thing about this cake is that keeps getting better and better with the days, does not gets dry and you can freeze if you wrap very well in plastic.
2 Apples (Honey crisp is the best option) 2 eggs
1/2 cup canola oil
7 oz flour / 200g
1 tbsp baking powder
1 pinch of salt
1 tsp cinnamon
1 cup brown sugar
1/2 cup of walnuts
1/2 cup of raisins (you can soak them in your favorite alcoholic drink if you would like)
1. Grate the apples and reserve it.
2. Mix the eggs and sugar until you have a creamy texture. Add the oil and the flour on the mixture. Add the baking powder, salt and cinnamon and mix a little more.
3. When all the ingredients are homogenised add the apples, walnuts and raisins. Bake on the oven for about 30 minutes on 350F. Each oven cook different, so keep your eye on the cake!
4. The cake will be ready when golden brown and when you can stick a toothpick inside and the toothpick comes clean.
5. The good thing about this cake is that keeps getting better and better with the days, does not gets dry and you can freeze if you wrap very well in plastic.
10.06.2014
Winter Foods!
Lentil Soup with Chestnuts |
Calzone or Panzerotti |
Bucatini All'Amatriciana |
Pasta e fagioli alla Veneta |
Tortellini Soup |
Al Anatra Sauce (Duck sauce) |
Orecchiette al forno with Spicy Tuna |
Pierogi |
Bigoli dough |
Penne alla Vodka |
Spaghetti alla Carbonara |
Traditional Lasagne alla Bolognese |
Casunziei |
Hungarian Goulash |
Arancini |
10.05.2014
Fagottini alla Zucca with Butter Sage and Pine-nuts
Ingredients
For the dough:
400g of Flour '00' (cake flour) + if necessary
4 organic fresh farmed eggs
For the filling:
400g of buttercup squash
400g of Ricotta
150g of Pecorino Romano
1 sliced onion
Salt & Pepper
Olive oil
For the sauce:
6 tbsp Butter
20 Sage leafs
1 tbsp Olive Oil
4 tbsp Pine-nuts
Preparing the dough:
Using a fork, begin mixing in the egg with the flour. The egg will absorb into the flour and once it has integrated enough and there is not much runny egg left, begin using your hands to work the dough. Continue until reaches a smooth consistency, adding a light dust of flour if necessary. It should feel similar to kids “playdough.” Cover the dough with plastic wrap to protect from drying. For best results, let the dough rest for at least 10 minutes.
Roll the pasta in the pasta machine starting from the thickest mode, progressing one step thinner each time, until desired thickness is reached.
Preparing the filling:
Cut the buttercup squash in cubes and sauté with the onions.
Once the squash is soft and the onions are brown, add all the ingredients in the food processor until paste.
Preparing the Butter, Sage and Pine-nuts sauce:
Melt the butter with the olive oil in a low heat (using olive oil, you avoid burning the butter.)Add the sage leafs and always in low heat until is crispy. Add the pine nuts at the end (Pine-nuts burn easy, so be careful!).
For the dough:
400g of Flour '00' (cake flour) + if necessary
4 organic fresh farmed eggs
For the filling:
400g of buttercup squash
400g of Ricotta
150g of Pecorino Romano
1 sliced onion
Salt & Pepper
Olive oil
For the sauce:
6 tbsp Butter
20 Sage leafs
1 tbsp Olive Oil
4 tbsp Pine-nuts
Preparing the dough:
Using a fork, begin mixing in the egg with the flour. The egg will absorb into the flour and once it has integrated enough and there is not much runny egg left, begin using your hands to work the dough. Continue until reaches a smooth consistency, adding a light dust of flour if necessary. It should feel similar to kids “playdough.” Cover the dough with plastic wrap to protect from drying. For best results, let the dough rest for at least 10 minutes.
Roll the pasta in the pasta machine starting from the thickest mode, progressing one step thinner each time, until desired thickness is reached.
Preparing the filling:
Cut the buttercup squash in cubes and sauté with the onions.
Once the squash is soft and the onions are brown, add all the ingredients in the food processor until paste.
Preparing the Butter, Sage and Pine-nuts sauce:
Melt the butter with the olive oil in a low heat (using olive oil, you avoid burning the butter.)Add the sage leafs and always in low heat until is crispy. Add the pine nuts at the end (Pine-nuts burn easy, so be careful!).
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