Recipe 10: I wanted to look up for this recipe because was something my mum used to cook for her sometimes. I didn’t like this dish because she used to put vinegar in it and I couldn’t stand it. Now that I grew up I wanted to try it again eventually with some balsamic vinegar that I love. What happened instead is that all the recipe I found weren’t including any vinegar and I was even more curious to try it.
So the Ingredients for 2 people are: 1 garlic clove, 1carrot, 1/2onion, half glass of olive oil, some salt, pepper, 2 chicken breasts better if with the skin, passata of tomatoes, finely chopped parsley, rosemary, celery, a glass of red wine.
Wash and clean the chicken cutting it in pieces. Leave the skin to give more taste to the dish. Hot up some olive oil in a pan and put the chicken to cook for around ten minute making it goldish on both the side.
Add now the onion the garlic cloven the celery and the carrot all finely chopped. Then add a bit of salt, pepper, rosemary and let fry everything for other 5 minutes. When everything will be well colored, pour the red wine and leave it to evaporate.
Then add the passata, cover with a tap and let it cook on a middle fire for around 30 minutes o until well cooked and soft.if it’s too dry add some water and then serve it hot with a. Sprinkle of parsley. Buon appetito!
PS. Mamy devi provare questa versione perche cercando la tua ricetta ho solo trovato versioni senza aceto e non sai che buono!!!
Posted in meat
Tagged cacciatora, carrot, celery, chicken breasts, garlic, meat, olive oil, onion, parsley, passata, pepper, pollo, red wine, rosemary, salt
Recipe 11: This is not one of my mum recipe but is one of her bestfriend’s recipe and I can tell you I tried this biscuit before and they are really good! I tozzetti are a classic of the italian tradition! I’m sure you saw them around and here is the very old recipe she follow to make them! They were a little Christmas present I gave to my friends!
Here the ingredients for a good quantity (but maybe it’s better to start with half of it): 3 eggs, 600gr flour, 300gr sugar, 50gr of butter, half skin of an egg full of oil, half a glass of white wine, a spoon of baking powder, some icing sugar, 200gr of skinless almonds in pieces or whole(I prefer because it’s more traditional).
The process is very easy; just mix the sugar, flour, eggs, the butter all together. Then add the wine, the oil and the baking powder trying to create a ball. You will need to mix a bit and try to make everything stick together until you are able to create the mass. Now add the almonds and try to create a homogeneous mass again.
When ready place some baking paper on a baking pan and create long bars! In this way when you will cut them in slices they will have the classic “smiley effect”.
Place them in the oven at 160 degree. They need to cook a bit and then you need to turn it, otherwise they will be ready just in one said. Check from time to time the base and when quite cooked (15-20 minutes), cut them in pieces and let them finish to cook (5 minutes).
When ready, serve it with some icing sugar on top!
Ps. Considerato che li ho fatti preparando il cenone di Natale, con la supervisione di mia mamma, dico anche che ho scordato il lievito e lo zucchero a velo prima di impacchettarli. Questo ha creato dei biscotti un po’ duretti! Spero che tutti gli amici a cui li ho dati abbiano ancora i denti.
Posted in Dolci - Sweet stuff, vegetarian
Tagged almonds, baking powder, butter, eggs, flour, icing sugar, olive oil, sugar, tozzetti, white wime
Recipe 12: This is a classic in winter and it was the only fruit I would eat with pleasure when I was little. Considering that in Christmas we have already lots of sweets I decided to close the dinner with a light fruity dessert: cinnamon hot apples.
Ingredients for 6 people : one quite big apple for each person (I prefer to use Golden apples), a glass of sweet white wine, 1 spoon of cinnamon, 6 spoons of sugar and some flakes of butter. Then, to serve it in the best way, I suggest you to have in one side some whipping cream for the final composition.The preparation it’s very easy. Wash the apples, and cut out the middle section with a little knife. Prepare a baking pan with some baking paper or butter and flour on the bottom to don’t make the apples stick to it. Place the apples in the pan and pour the white wine on them.
In a cup mix the sugar with the cinnamon and put it on the apples. Then place some flakes of butter on them and place them in the oven at 200 degree for 30 minutes. From time to time pour some of the apple sauce on them to make them cook better.
When ready, serve the hot apples with some whipped cream on top or on a side and some other sprinkle of cinnamon.
PS. Bella idea questa delle mele a Natale no?? con tutti questi torroni e panettoni mi sembrava eccessivo anche un dessert calorico! a me sono piaciute un sacco visto che erano anni che non le mangiavo. A voi?
Recipe 15: This is a classic and basic roman dish that everyone can make when in the fridge you have just some cheese and some pasta in your cupboards. I love this dish because there is nothing better for me than “Pasta in bianco” when the pasta is “al dente”. The pure and simple taste of pasta with some cheese is incomparable!
So literally the name of this dish is “pasta cheese and pepper” where for cacio we don’t means cacio cheese (a kind of cheese that exists) but we just means a cheese, better if hard and salty like Pecorino. This is the best ! So the ingredients for 2 people are : 200gr pasta (better spaghetti), 50 gr of Pecorino, but if you have more is better and black pepper! You don’t need anything else….maybe a bit of olive oil if the pasta is too dry.
Put some water to boil on the fire, add some salt and the spaghetti when boiling. In the meantime grate the Pecorino and wait for the pasta to boil.
When are missing just one or two minute to have it ready, drain it, keeping some water in a side, and place the pasta in a pan. Cover it with the grated cheese and some of the cooking water. In this way the pasta will create a nice cream that will create the perfect dish.
This time i used a different cheese respect to the Pecorino, because i went to an event where i discovered a very tasty cheese called Castelrosso, from Piemonte. I have to say the taste of the pasta was amazing, but the consistency of the cheese didn’t allow the creation of this famous creamy mix.
However when ready, The pasta cook and the cheese is creamy at the right point, just take it out from the fire and serve it hot with another bit of grated cheese on top and freshly grated pepper!
PS. Mamy come ti ricorderai sono una patita della pasta burro e parmiggiano, percio’ non potevo non includere anche questa cacio e pepe tra i miei piatti> il mio problema e’ che avendo ospiti volevo offrire una cosa un pochino piu’ ricercata ed invece di usare il classico Pecorino ho voluto provare con un formaggio buonissimo del Piemonte che ho provato qui ad una fiera: Il Castel rosso. Nonostante il sapore fosse da leccarsi i baffi, la cacio e pepe con il Pecorino non la supera nessuno!