Recipe 1: Considering I’m arrived at the end of my challenge, I needed to have a light recipe just to try to reach my target ( ok it’s impossible but why not try) and so the last recipe it’s minestrone. That’s something I always use to eat when my mum does it because is something hot, fullfilling and healty. With a bit of parmesan on top then is delicious!
I love also the blended version also called in french ‘potage’. That’s my favourite! It’s always good to have some of it in the fridge and take it out when you don’t really know what to eat.
The ingredients my mum uses for 3 people are: a little piece of celery, 2 carrots, 2 courgettes, half onion, a quarter of cabbage, 1 potato, some parsley, a garlic clove, 150 gr beans 130gr chopped tomatoes, 1 stock and water.
The process is a bit long but easy: place some olive oil in a pan and hot it up. Then add the finely chopped onion, garlic cloves and parsley. When the onion starts to become goldish, add the peeled tomatoes sauce and the beans already drained by the water.
Mix it all and let it cook. In the meantime cut the cabbage in thin slices and then in half again. Add it to the saucepan and pour a good quantity of water. Mix all the ingredients every now and then to avoid them to stick to the bottom of the pan.
Wash and cut in cubes the courgettes, the carrots and the potato, and then add them too to the pan. Let it cook for around 20-30 minutes and then have a try to know if it’s missing some salt, pepper or anything else.
When the Borlotti are cooked, add the pasta if you want: the right pasta shape for this dish are little tubs but quite thick.
Let the pasta cook in the same pan with the soup so the starch released will give taste and thickness to the minestrone. When ready, serve it hot with some grated Parmesan, parsley or simply olive oil if you like it.
PS. Mamy il minestrone m’e’ venuto benissimo un po’ piu’ denso e meno verde del tuo, sospetto per la verza che era bella grossa e l’ho usata tutta… ah che bello finalmente posso fare anche io il minestrone qui!!! Come sono contenta!
Posted in antipasti - starters, one-dish meal, vegetables, vegetarian
Tagged beans, cabbage, carrots, celery, chopped tomato sauce, courgette, garlic, minestrone, onion, parmesan, parsley, potage, potato, salt, soup, stock, zuppa
Recipe 3: when my mum did this dessert for the first time i was amused by the fact that was so good but not massively heavy. Being based on apple this is the perfect dessert after a quite heavy dinner with lots of courses.
Ingredients for 6 people: 1 kg. of Golden apples, limon zest, 4ooml whip cream, 100 gr. of sugar. For the Zabaione: 3 eggs, 6 spoons of sugar and 100gr of whip cream, some spoons of Marsala or porto wine and cinnamon.
Start the preparation cutting all the apples in little pieces, taking of the skin e put them to cook with 2 spoons of water, some lemon zest and the sugar. Leave it there until soft and keep on mixing until dry but take care to don’t let them stick to the pan. Add some more water if needed.
Let them cool down and pass all in a mixer. Then whip the cream and add it to the apple mix to create the mousse. When ready, just place it in the fridge.
Now you need to prepare the Zabaione : Mix 3 egg yolks with sugar until creating a creme, add some marsala or porto wine and cook putting the recipient in another saucepan full of hot water and on the fire. We call this way to cook “bagno maria” so the fire is not in direct contact with the ingredients but they get cooked by the hot water.
Mix until getting thick and when ready leave it in a side to cool down. Then add the whipped cream and put in the fridge on top of the apple mousse.
Serve with some cinnamon on top and enjoy!
While the apples mix can be prepared the day before and put it in the fridge, the zabaione need to be prepared the same day that you are going to serve it and placed on top of the mousse and in the fridge. In this way, this recipe it’s perfect when you have guests and you don’t want to spend too much time in the kitchen or fight with the oven!
PS. Mamy, questo dessert ha battuto ogni aspettativa…anche da parte mia! a me che non piace molto lo zabaione, il misto con la mousse di mele e’ sembrato meraviglioso. Insomma addirittura meglio di cio’ che ricordassi! Buonissimo…io c’ho pure aggiunto una spruzzata di cannella all fine!
Posted in Dolci - Sweet stuff, sauces, vegetables
Tagged apples, cinnamon, lemon zest, marsala, Mousse, porto wine, sugar, whip cream, zabaione
Recipe 4: This is the last meat dish i miss of all my mum recipes. Of course there are more out there than these that i insert in the blog, but these for me are the best and the roasted veal with mushrooms and cheese sauce it couldn’t miss.
I cook this meat in a friends place and it was great to spend the cooking time with a chat and a glass of wine instead to be alone and waiting for the meat to be ready… and they simply loved the dish!
Ingredients for 4 people: 700gr of veal shoulder (i found it in Waitrose), 200gr mushroom, 125gr grated Emmenthal, 500ml milk, 3 spoons of flour, 4 spoons of butter, 1 spoon of olive oil.
Put some oil in a big sauce pan and place the meat in there to cook slowly for around 1hour, 1hour and half, turning the meat every now and then. In another pan place a spoon of butter and the mushrooms finely chopped. Cook them for 15 minutes.
Then start preparing the besciamella like explained here, and put some spoons of besciamella in the mushrooms with all the grated Emmenthal and steer.
When the meat is all well colored, cut it in slices, so you can als check the state of the cooking. Place the meat on a baking pan with some alluminium foil. Put some of the mushroom and cheese sauce under the meat, betweek the slices and on top.
Place all in the oven already hot, but at a low temperature for a round one hour, but it also depends by the status of the meat if it’s already well coocked or not. I suggest you to cover it with alluminium paper and then take it of the last 10-15 minutes before to serve it. In this way it will be crusty on top but not burn.
PS. Mamy questa carne e’ il massimo! Era proprio la ricetta mancante per completare il blog. La salsa poi e’ inresistibile …dovevi vedere le facce dei miei amici!
Posted in meat, vegetables
Tagged arrosto di vitella, besciamella, butter, emmenthal, flour, funghi, gruviera, milk, mushrooms, nutmeg, oil, pepper, salt, veal
Recipe 21: When i came back in Italy last week, my mum was already cooking Artichokes. I love them and this is one of the 2 season. In London it’s not so easy to find good artichokes, but i went in Portobello Market hoping to find some of them.
I have to say they were quite big and hairy, but fine…i just wanted to cook some. So here the recipe for the roman and my mum way to cook them: you will just need one big or 2 little artichokes for person, some parsley, garlic in powder i prefer, lemon, olive oil, pepper and salt.
Remove the toughest of the outer leaves. Snip off any sharp leaf tips. Snap the stalk off at the base and remove the tough fibres running into the base where possible. Pull out the central cone of thinner leaves to reveal the inedible fibrous ‘choke’ (this may not be present in smaller baby artichokes). Carefully scrape this out with a teaspoon, leaving the prized heart in place. Then put the artichoke in acidulated water (e.g. water with a good squeeze of lemon juice added) for around half an hour.
Place the garlic cloves or powder in a pan with some olive oil. When they starts to get goldish, take them out and add the artichokes and some finely chopped parsley. You can also put some parsley and garlic clove directly in each artichoke, like my mum uses to do, but i don’t like so much the taste of garlic and i prefer to put some garlic powder on top.
Add some simple water or stock water and leave it cook for about 40 minutes. Add other “brodo” or stock water if needed. Artichokes are cooked when you can easily pull out an inner leaf and the stem is tender. Or you can just insert a fork in the lateral side of the artichoke and feel the consistency of it. If tender, they are ready.
Now just place it on a plate and serve it hot with a bit of their sauce! Enjoy!
PS. Mamy certo non saranno mai i carciofi buoni di Roma, ma almeno ho capito come si fanno! Diciamo che questi erano un po’ troppo grossi, ma il cuore era buonissimo! C’ho fatto anche la pasta!
Recipe 23: This is a recipe that it’s quite difficult to realize in UK, just because it’s almost impossible to find the courgettes’ flowers in here. By the way it’s so typical, so good and i wanted to try to do it so much that i wait a week that i was back in Italy to try it. This as well couldn’t miss on my blog!
Ingredients: buy 2-3 courgette’s flower per person. Probably you can find them in spring in Borought Market also if they will be a bit more expensive than in Italy. Then buy 2 mozzarella cheeses, some anchovies under oil, salt, pepper, some flour and olive oil.
Wash the flowers and let them dry. Cut the mozzarella (my mum had bufalo mozzarella… just amazing) and the anchovies in pieces big enough to enter in the flowers.
Open them a bit, insert the cheese and the anchovies add some salt and pepper and close them as you can. Prepare now the Pastella, a mix of flour and water.
You will need the pastella to cover the flower before to fry them, so i can’t really give you teh quantity of flour and water. Just mix a big quantity and if it’s to liquid you can always add more flour or pass the flower in more flour after (as i did). However thicker it is and more crunchy and crispy are coming the flowers.
Then place them in boiling oil and wait for them to cook, turning them every now and then. When ready and colored, take them off and place them on an absorbing kitchen paper before to serve them still hot!
It will be a success! Buon appetito!
PS. Mamy che te ne pare? alla fine ci sono venuti benino no? Io avrei fatto la pastella piu’ corposa, ma era cosi tanto che no li mangiavo che tra la mozzarella di bufala ed il fatto che in casa rimangono piu’ leggeri, me li sono proprio goduti!
Posted in antipasti - starters, vegetables
Tagged anchovies, courgette's flowers, fiori di zucca, flour, fritti, mozzarella, olive oil, pastella, pepper, salt