cotechino_levoni_with_roasted_vegetables_in_balsamic_vinegar 27-01-2021

Recipe: Cotechino Levoni with Roasted Vegetables in Balsamic Vinegar

INGREDIENTS: 1 Cotechino Levoni 6 heirloom carrots 1 red beetroot 1 golden beet Fresh thyme leaves Fresh rosemary leaves 1 clove of garlic 1 tablespoon Extra Virgin Olive Oil 1 tablespoon aged Balsamic Vinegar PREPARATION: A timeless tradition in Italian cuisine, the Cotechino di Modena brings the best mouth-watering flavors of pork to your palate, while melting away on your tongue. Produced traditionally according to the highest standards, it is aromatic, rich and full-bodied in taste, and delightsome in texture. Pair three slices of Cotechino with root vegetables for a simple yet powerful dish. Accentuate and balance the layers of flavor with an aged balsamic vinegar. MAKES 2 SERVINGS: Clean and cut the beets and carrots into even parts, place them in a cast iron casserole and add extra virgin olive oil, a whole clove of garlic with the peel, thyme leaves and rosemary, salt and black pepper. Bake at 350 degrees for 20 minutes, until lightly browned. Meanwhile, heat a saucepan with water, and when it is boiling, immerse the cotechino sealed in its bag for about 20 minutes. Place the cotechino cut into slices in the dish and garnish with the vegetables roasted in the oven with an addition of aged balsamic vinegar.

risotto_with_sparkling_wine_and_trout_eggs 11-12-2020

Recipe: Risotto with Sparkling wine and Trout Eggs

Ingredients (about 3 pax): 240g Carnaroli rice20g chopped onion20g butter2 dl Prosecco Extra dry sparkling wine, vegetable stock60g grated Parmigiano ReggianoTrout EggsSalt and white pepper, fennel pollen for garnish Gently cook the onion in oil and butter until translucent, do not let it brown.Add the rice and toast it for a few minutes, pour in half the sparkling wine and allow it to evaporate. Gradually add the boiling stock a little at a time, stirring often. When the rice is nearly cooked pour in the rest of the wine and complete cooking. Adjust the seasoning with salt and freshly-ground white pepper. Remove from the heat, add the butter and Parmigiano Reggiano and stir gently until the cheese has melted and the rice is creamy.Put a serving of risotto on each plate and garnish with a tablespoon of trout eggs and a tiny pinch of fennel pollen.

spaghetti_colatura_di_alici_di_cetara 22-07-2020

Recipe: Spaghetti Colatura di Alici di Cetara

Cook the spaghetti in abundant unsalted water. Pour the roughly chopped garlic, the EV Olive Oil and parsley into a bowl. Pour in the same bowl also the Colatura di Alici (1 teaspoon per pax) and gently mix with a little (3-4 spoon) of the Spaghetti cooking water. Add the cooked Spaghetti al dente and well mix for 1 minute before serving. Ingredients for 4 people: - Spaghetti 400 g  - Garlic 2 cloves - Extra virgin olive oil 150 cl. - Parsley - Colatura di Alici di Cetara: 1 teaspoon per person The Colatura di Alici has a very concentrate flavour and taste for this reason can be used instead of common salt to season pasta, fish, vegetables and legumes.  

lasagne_di_carnevale___lasagne_napoletane_neapolitan_lasagne 22-02-2017

Recipe: Lasagne di Carnevale or Neapolitan Lasagne

This lasagne from Naples is made during carnival. It is a rich dish comprised of layered meatballs, Neapolitan meat sauce (prepared for the quintessential Sunday family meal), sausages, ricotta, Parmigiano-Reggiano, mozzarella, hard-boiled eggs (optional) and pasta sheets; the perfect dish for the aptly named Martedi Grasso (fat Tuesday). This dish embodies the sentiment of Carnival when the Winter ends and the Spring (and the feasting to invoke good luck) begins. This is all in anticipation of 40 days of fasting for Lent. INGREDIENTS:Neapolitan meat sauce (ragù napoletano) meat set aside for a different meal, 60 mls extra-virgin olive oil, 300 grams sausage, 120 ml white wine, 80 grams bread or breadcrumbs, 200 grams minced pork, 130 grams Parmigiano-Reggiano cheese, finely grated, 10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped, 1 egg, 300 grams ricotta cheese, 250 grams mozzarella cheese, sliced, 450 grams lasagne, Sea salt, Black pepper, freshly ground. INSTRUCTION: In a large frying pan, add 20 mls olive oil and the sausages and heat over medium heat. Cook, turning until evenly browned all over. Add the white wine and cook until the wine is reduced by half. Remove the sausages from the pan and place on a cutting board. Slice the sausages and add the sausages and wine to the meat sauce. To make the meatballs, soak the bread in water for a couple of minutes. Squeeze the excess water out of the bread and mix with the minced pork, 5 grams of the Parmigiano-Reggiano cheese, parsley, egg and salt and pepper to taste. When well mixed, wet your hands and start rolling 2 cm diameter meatballs. Heat a large frying pan with 60 mls olive oil and fry the meatballs, turning to evenly brown. When the meatballs are browned, add them to the meat sauce. Bring the meat sauce to a boil over medium heat and then turn off the heat. Preheat the oven to 160C. Remove 120 mls of the meat sauce and mix with the ricotta to make a thick cream. Cook the lasagne sheets in a large pot filled with 6 litres of boiling water with 60 grams of salt and 5 mls of olive oil until half cooked (check the time indicated on the package). Remove the lasagne sheets to cool on tea towels. Reserve a third of the remaining meat sauce (without the meat in it) and Parmigiano-Reggiano. In a 24 cm long baking dish that is at least 7 cm tall, begin layering the meat sauce, lasagne sheets, ricotta, Parmigiano-Reggiano, mozzarella, meatballs and sausage. Make at least three layers of pasta and top with the reserved meat sauce and Parmigiano-Reggiano. Bake the lasagne for 30 minutes until all the cheese is melted. 

blood_orange_marmalade_marmellata_di_arance_amare 19-01-2017

Recipe: 血橙果酱食谱

意大利果酱中糖分比英国果酱含量低。传统的意大利食谱需要把橙子放在水中浸泡几天,然后磨碎,但是这张食谱可以加快制作流程,同时也保留了所有的益处。  1千克血橙(大约11个小橙子,最好是未经处理的有机产品),清洗干净 680克糖1个柠檬,挤汁用削皮刀把橙子的皮刮掉,切成细条。把这些切好的橙子皮放在酱汁锅里,倒入 水浸泡。把水烧开后煮5分钟。用削皮刀刮下白色的衬皮。把橙子对半切开,取出籽。丢掉衬皮和籽。称重橙子,加入糖的重量应该和橙子一样(根据衬皮厚度不同,糖的重量大约为680克)。把橙子剁碎,在另外一把酱汁锅中把橙子、柠檬汁和糖混合好。煮沸后把火调小,保持冒泡。用温度计检查橙子的温度,达到105摄氏度即可,大约需要一个小时。小心不要煮过,否则果酱颜色会变深。检查果酱是否煮好,可以把一个盘子放在冰柜中10分钟,取出来后取少许果酱放在盘子上,再放到冰箱中2分钟。用手指在果酱上划过,看果酱是否呈凝胶状,保持分离。如果是,那么就煮好了。如果不是,则需要继续煮,10分钟之后再次检查。果酱快煮好时,把沥干的橙子皮加到果酱中煮3分钟。果酱煮好后,倒入到消毒的容器中密封。   

caprese_in_carrozza 13-09-2016

Recipe: Caprese in Carrozza

A recepie that is a sort of middle way between a fresh and a delicious caprese Mozzarella and a Mozzarella in Carrozza ... two slices of tomatoes breaded and fried and juicy fresh mozzarella stuffed. If you prefer you can also enclose the tomatoes in two slices of bread, just as it does for the classic mozzarella, and then proceed with the breading.  INGREDIENTS (serving 4) 2 Ox heart tomatoes 200 g buffalo mozzarella fior di latte left to school 2 eggs a little milk a handful of flour basil Fry oil Salt and Pepper To Taste.   PREPARATION Cut the tomatoes into slices. Try to create the same (tomato size) slices of mozzarella. Create  two sandwiches alternating tomato slices in a slice mozzarella, adding in between a couple of leaves of basil. Bread the tomatoes in the flour, then in the egg and finally pass them in the breadcrumbs. Fry in hot oil, add salt and serve!

pomodori_ripieni_di_quinoa 12-09-2016

Recipe: Tomatoes stuffed with Quinoa

INGREDIENTS (serving 4) Italian quinoa  280 gr 8 round tomatoes for about 900 gr  A sprig of mint  An eggplant  A head of garlic  Peeled almonds 100 gr  Salt Extra virgin olive oil   PREPARATION: Prepare these stuffed tomatoes is just easy. Let's start with them: engrave the cap, then with a teaspoon extract the pulp and the seeds. Apart we cook the quinoa in 800 ml of lightly salted water for 15-20 minutes. Halfway through the cooking, add the diced eggplant. When cooked, the water will be evaporated and the mixture of quinoa and eggplant will be dry. Let it cool. Add the chopped mint, the pulp of the tomatoes, a spoon of olive oil and almonds. Now you can fill the tomatoes and add a pinch of salt. In case some of the stuffing will be left,  just add a tablespoon of flour and make some small balls. Put the tomatoes and possibly the meatballs in a greased baking dish. Bake in a hot oven for 20 minutes.

cold_tomato_soup 12-09-2016

Recipe: Cold Tomato Soup

INGREDIENTS (serving 4) 400g mixed ripe tomatoes (cherry, Ox heart, camone)4 tablespoons of extra virgin olive oil2 cloves of garlic1 small potato1 bunch basil40 g of natural yogurtSalt to tastechili to taste PREPARATION: Prepare the tomatoes: carve on the bottom and dip them in boiling water for a few seconds, so you can easily remove the skin; peel and cut into large touches. Heat the oil in a pan with the garlic, add the tomatoes and potatoes cut into chunks and cook for about twenty minutes, until the water of the tomatoes will be almost completely evaporated. In the eman time mix together yogurt half of the basil, a pinch of salt and pepper. Puree the soup, pour in four cups and add in each a spoonful of yogurt and a few basil leaves. Serve cold or warm.

gorgonzola_dolce 20-08-2014

Recipe: Gorgonzola Dolce, a Special Risotto

Wash carefully the Treviso chicory and chop coarsely into pieces. Slice the shallot and let it dry in a pot with the butter. Then add the diced bacon, salt and pepper. Later joined the Treviso chicory and after a few minutes the risotto rice. Toast it. Then blended with the wine. Add the vegetable stock and simmer until it is absorbed. When the rice is almost ready you can add the gorgonzola. Let it amalgamate well. When the rice is done remove from the heat and stir with a piece of butter and finish with the parmeasan grated.

tropea_onion 20-08-2014

Recipe: Tropea Onion Salad

Chop the red onion and combine it with the vinegar in a plate. Let stand for about 30 minutes. Meanwhile, wash and cut the celery and the tomatoes and mix together with kidney beans and tuna in a large bowl. Drain and rinse well the onion and add to the mixture. Stir and seasoned with olive oil, salt, pepper and fresh basil. One advise: to avoid a bad breath, drink a glass of milk after eating raw onions.

beef_tongue_sliced 20-08-2014

Recipe: Beef Tongue, a Tastier Sandwich

Make an easy green sauce chopping two anchovies, some capers, a glove of garlic and parsley. Add to the mixture a bit of bread crumbs and one hard bloiled egg and dilute with olive oil, a little bit of a time. At the end add some vinegar as you like and adjust with salt. Now choose your favourite bread, cut in two pieces and spread with the sauce. Put on one or more slices of cheese and the beef tongue sliced.  Close it and enjoy it!

cotoletta_alla_milanese 24-08-2013

Recipe: 米蘭風味炸肉餅

主要材料:4塊小牛肉,4只雞蛋(已打散),2杯 新鮮麵包屑,8湯匙無鹽黃油, 半棵檸檬。   使用肉槌小心地敲拍每片牛肉直至牛肉成1/4英吋厚。沾上蛋液。每面灑上麵包屑後放進冰箱約20分鐘  把2盎司黃油把放到10至12英寸平底鍋以溫火煮溶直到泡沫消退。放上牛肉煎至呈金黃色狀,反面相同。檸檬伴碟.   您也可加上:1)番茄和芝麻菜;2)炒蘑菇;3)苦苣沙拉)。

scaloppine_al_limone 24-08-2013

Recipe: Scaloppine al Limone

INGREDIENTS: Beef - 8 slices of veal (about 600 grams), 1 lemon, 1 tablespoon of cornstarch - water or vegetable broth 400 ml, salt, white pepper to taste, extra virgin olive oil 4-5 - spoons, flour as needed for dusting. To prepare the scallops with lemon, lightly beat the veal slices and flour them well. In a large skillet place the oil and when hot, add the flour slices and let them brown on both sides being careful not to burn the oil. When the slices become golden remove them from the pan and place them on a plate that you keep warm. Dissolve in 400 ml of cold water a tablespoon of cornstarch then pour it in the same pan in which you browned the meat, adding it to the cooking, stir over low heat adding the lemon juice and the grated rind of lemon, waiting for the sauce thickens. Add salt and pepper, add the slices kept warm and cook for a few minutes, then serve the scallops with lemon and garnish the dish, if you like, with a few thin slice of lemon.

involtini_alla_romana 24-08-2013

Recipe: Involtini alla Romana

INGREDIENTS: 4 veal slices, 100g of ham slices, 100g of sliced smoked cheese (scamorza), 4 sage leaves,  1 bunch of aromatic herbs (thyme, sage, rosemary), 4 tbsp of extra virgin olive oil / salt to taste and ground pepper to taste. Lay the veal slices on a cutting board and put a slice of ham and smoked cheese on each of them. Roll up the slices and secure with toothpicks. Place a sage leaf on top and fix with a toothpick. Chop the aromatic herbs finely. In a pan, heat the oil, put in the rolls, add the chopped herbs and brown. At this point, add a ladle of broth, if necessary, and salt to taste. Cover with a lid and cook the veal rolls on a low flame, turning occasionally. Once cooked, add pepper and serve with the cooking sauce.

risotto_primavera 23-08-2012

Recipe: Risotto Primavera

Ingredients for 6: 350g Vianone Nano rice 1 sweet yellow pepper 1 red bell pepper 1 big carrots 1 big zucchini (courgette) 150g green peas 1 medium Tropea onion 1 celery 2 aubergines Parsley Parmigiano Reggiano cheese Beef stock   Directions: Clean and dice the vegetables. gently roast them separately in a coated frying pan. Prepare a rich beef stock beforehand. Chop parsley. Pour olive oil in a casserole and add Vialone Nano rice, gently roast until golden yellow, then add a glass of aromatic white wine and stir until the wine has evaporated. Add some beef stock to the rice, just enough to cover it and simmer on a lowe flame. After about 15 minutes, taste the rice which should be cooked by now. Add vegetables, parsley and a good handful of grated parmesan cheese.

prosciutto_e_melone 26-06-2012

Recipe: Melon with Ham

Ingredients: 1 Extra Quality Melon 100g of Parma Ham 100g of Cooked Ham   Directions: Deseed the and remove the flesh from the rind of the melon; place 2 or 3 sliceds of each type of ham on the plate. Place the melon and serve cold. it is probably the easiest dish to prepare and the almost appreciated in summer season in Italy.

beef_carpaccio_with_arugula_and_parmiginao_reggiano 15-06-2012

Recipe: Beef Carpaccio with arugula and Parmiginao Reggiano

Ingredients 2 sicilian Lemons 200g of Beef Carpaccio sliced 2/3 spoons of Extra Virgin Olive Oil  Arugula 2 bundles 100g of Parmigiano Reggiano    Directions Prepare a dressing adding Lemon juice, Extra Virgin Olive Oil. Place the thin slices of beef on the serving plate, cover with arugula and the dressing. Put some Parmigiano shavings on top. A simple dish, fast to prepare but full of taste.  

amatriciana_spaghetti 14-03-2012

Recipe: Amatriciana Spaghetti

Ingredients 360 grams Spaghetti alla Chitarra 100 grams Guanciale — cubed 1 Onion — thinly sliced 500 grams Vine Ripe Tomatoes — peeled, seeded and chopped 1 fresh (or dried) Chilli — seeded and chopped Extra Virgin Olive Oil  Salt and pepper Pecorino Romano cheese to serve     Preparation Grease a flameproof casserole with oil, add the guanciale and cook over a low heat until the fat starts to run. Add the onion and cook until lightly browned, stirring occasionally.   Add the tomatoes and chilli, season with salt and pepper, cover and cook for about 40 minutes. If it looks like drying out, add a little water.   Once the Pasta is cooked, drain it and add to your sauce. Mix together and serve adding the pecorino.  

pasta_with_artichokes_olives_and_tomatoes_mediterranean_style 03-03-2012

Recipe: Pasta with Artichokes, Olives, and Tomatoes - Mediterranean style

Ingredients Coarse salt and ground pepper 12 ounces whole-wheat spaghetti dell' Orcia 2 tablespoons extra virgin olive oil Redoro 1/2 medium onion, thinly sliced, lengthwise 2 garlic cloves, thinly sliced crosswise 1/2 cup dry white wine 4 Apulia or Sardinia artichokes, cleaned and lengthwise sliced in 8 pieces 1/3 cup pitted kalamata olives, quartered lengthwise 1 pint cherry tomatoes, halved lengthwise 1/4 cup grated Parmigiano Reggiano 22 months, plus more serving 1/2 cup fresh basil leaves, torn   Directions In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high.Add onion and garlic, season with salt and pepper; stir in the artichokes and cook, stirring occasionally until browned, 8/10 minutes. Add wine and cook until evaporated, about 2 minutes.Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.  

risotto_al_radicchio 03-03-2012

Recipe: Risotto with Radicchio

Ingredients Riso Valone Nano Mantovano 300 gr.  Onions  1  Garlic  1 clove  Butter  50 gr.  Dry white wine  2 dl.  Broth  1 dl.  Tardivo Chicory 400 gr.  Parmigiano Reggiano extra 22 months  40 gr. Salt: to taste   Prepration Slice the onion finely and sauté it in the butter until it is golden brown. Add the garlic clove as well. Cut the radicchio into small strips and add them to the pot. Cook until they are soft. Add the wine and let it evaporate, then the broth and when it starts boiling, add the rice. Add more broth if necessary and turn off the heat when the rice is still al dente. Stir in the grated Parmesan cheese and salt to taste. Let the risotto rest for a minute or two and serve. Chef Tip's Try it with Salsiccia Mantovana.

insalata_caprese 19-01-2012

Recipe: Insalata Caprese

The perfect choice for lunch on a warm summer day! Creamy mozzarella combined with Cherry, fresh tomatoes creates this salad which would be a wonderful antipasto choice, or a light lunch. It is said to have originated on the Island of Capri, hence it’s name. Serve with some good crusty bread to sop up the juices. Buon Appetito! Serves 4Preparation time 10 minutes Ingredients 500g of Buffalo Mozzarella 100g Extra Virgin olive oil 500g of Cherry Tomatoes Olive Kalamata "Greek Style" Fresh Basil Directions Slice the tomato and mozzarella into bite sized pieces and arrange attractively on each plate together with the olives.Garnish with fresh basil, drizzle over each plate some good Italian olive oil, season and serve.

arancini_gorgonzola 11-01-2012

Recipe: Arancini Gorgonzola

Sicilian rice balls with a creamy cheese center. Arancini di riso or Sicilian rice balls, can be made with a variety of different fillings, however the one combination that always gets rave reviews is this simple blue cheese and mozzarella combination. I added grated mozzarella to the gorgonzola to mellow the blue cheese just a bit, and to ensure the filling melts nicely when you cut into the rice ball. I’ve found the easiest way to assemble these rice balls is to mix together the gorgonzola and grated mozzarella and then shape the cheese into olive sized balls. I take a small handful of rice, flatten it a bit in your palm, and then wrap it around the ball of cheese. These risotto balls make great party food, and you can even fry them 3-4 hours in advance, and then reheat them at 350 degrees F. just before serving, though they are always best immediately after they are fried. Makes approxiamtely 20 Preparation time 30 minutes Cook time 20 minutes Ingredients 1 Recipe Basic Risotto Parmesan Left To Cool For At Least 4 Hours or Overnight2 Ounces Gorgonzola Picante2 Ounces Mozzarella, Grated1 Cup All-purpose Flour2 Eggs, Lightly Beaten with 2 Tablespoons Milk3 Cups Seasoned Bread CrumbsOil For Frying Directions Combine the gorgonzola and mozzarella cheeses and mix with a fork to combine.Take pinches of the cheese and shape into olive sized balls for the filling.Take a small handful of rice about 2 tablespoons in your hands and shape into a shallow cup in the palm of your hand.Place in the cup, one of the cheese balls, then enclose the rice around the cheese, and roll into a round ball.Set out three shallow bowls, one with flour, one with the egg mixture, and one with the breadcrumbs.First roll the balls in the flour, then coat with the egg mixture, and then roll in breadcrumbs.Set the coated rice balls on a baking sheet when they are completed.Heat the oil in a large pot or deep fryer until a frying thermometer registers 375 degrees F.Carefully slip 3 to 4 balls into the hot oil at a time, and fry until golden brown.Drain on absorbent towels, and keep warm until you are ready to serve.

© 2024 Buonissimo Ltd.
Powered by Kinetic .