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!
Recipe 16: This is a dessert my mum used to do in Christmas when there is lots of nougat remaining or when it’s easy to find it in the shops. It’s a very easy dessert but served in little portions with some hot chocolate on top it’s very tasty and beautiful. Serve it to guest for a party and you will see the reactions.
Ingredients for 6 people: 500gr. of whipping cream, 200 gr. nougat (better if covered in chocolate or add some chocolate in powder at the end in the mix), 4 eggs, a bit of Brandy, 150 gr. of sugar and a little cup of vanilla extract.
When i speak about Nougat for me it’s always white nougat because the other it’s just chocolate with hazelnut for me. I use to love this one from Sperlari because very good but still a bit soft. Normally the white nougats are really hard to bite. Start by cutting the nougat in little little pieces, you can even pass it in the mixer if you want just to cut it finely. Then whip up the 2 egg whites while mixing the yolks egg with the sugar.
Then whip up the whipping cream too (i normally use the mixer anyway) and add this too to the rest of the mix, with also some vanilla extract and chocolate if the nougat it’s totally white.
At this point you will need to choose the recipient where you are going to freeze the semifreddo! I prefer to use the muffin baking tray, but my freezer it’s little and i have used a plum cake tray. Cover it with aluminum paper brushed with some brandy and put a layer of the semifreddo mix and then a layer of nougat with some drops of brandy , then another layer of the mix and another layer of nougat, always with brandy. Finish with the nougat and place it in the freezer for 4 hours before to serve.
When ready to serve, cut it in slices and put some hot chocolate on top with some icing sugar. Enjoy!
PS. Mamy buonissimo! mi mancava un sacco questo dessert…sara’ che qui il torrone non lo vendono proprio percio’ l’avevo comprato in aereoporto tornando in inghilterra il mese scorso. Certo e’ meglio quando lo congeli in porzioni singole, ma anche a fettine e’ uscito molto bene. Pensa che credevano avessi comprato il gelato al torrone! 🙂
Recipe 17: This week I really wanted something quick, tasty but easy to cook! Lots of Christmas shopping to do and not so much time to be in the kitchen!
So I decided to comeback to the basic just giving a little twist to the dish for may guest! Initially in fact I thought to prepare just some spaghetti with oil, garlic and chili, but having a guest who could take this as a luck of care I decided to change it for tuna pasta.
For this recipes you will need: 200gr spaghetti, olive oil, salt, 1 red chili, some garlic cloves, some tuna fillets and parsley!
Put the water for the pasta, add the salt and wait until boiling. In a pan put some olive oil, garlic cloves until glodish and take them out. Cut the chili and let it cook with the rest. Add the pasta to the boiling water and wait for it to cook.
Now you can add the tuna fillets to the pan and some chopped parsley. Mix everything and let it cook. Then drain the pasta and toss it with the sauce just created. Wait a bit for the spaghetti to absorb well the oil and condiments.
Serve it on a plate and please don’t add any parmesan with these 2 recipes but just other parsley and another bit of oil if needed! The atse it’s better like this.
Simple, basic, traditional and great especially if you can make your spaghetti “al dente”, trust me!
PS. Mamy queste ricette di emergenza dell’ultimo momento sono sempre le “mejo” non c’e’ nulla da fare. E se io gia’ vado pazza per la semplice pasta aglio e olio, con un pochino di tonno, devo dire che e’ ancora meglio.
Recipe 18: This dish it’s quite light and very balanced, perfect for every dinner during the week and very quick to do also for guests. It’s typical in the center of Italy and it’s also fresh and simple.
Here the ingredients for 2 people: around 350gr of beef in a very thin cut (better if cut by the butcher or buy very thin steaks with less fat possible) a bag of rocket salad, oil, salt, pepper a bit of vinegar and Parmesan in slices!
Just put some oil in a pan with 2-3 garlic cloves. Leave it cook and get goldish and then take them out! In the meantime cut all the fat from the thin steak and cut it in little rectangular pieces. Place them in the pan with some salt and let it cook.
In a plate prepare a bed of rocket salad and mix it with some oil, balsamic vinagre and salt. When the meat is almost ready, put in the pan some rocket leaves to cook with the meat.
When all is ready place the meat on the rocket bed and add lots of Parmesan in slices! Enjoy!
PS. Mamy e da quanto tu non fai un bel piatto di straccetti? Io li ho trovati tra i nostri appunti e non ho potuto resistere… anche se magari sono meglio d’estate. Ma sono cosi rapidi e genuini, con questi semplici prodotti, che m’e’ venuta fuori una cenetta infrasettimanale con i fiocchi!