Tag Archives: breadcrumbs

Strudel (-2 weeks)

Recipe 7: This is one of the last dessert recipes I missed and it’s very well known in the north of Italy. I normally eat it in the summer when i go there, but it remembers me an european version of the mince pies and I decided to cook it in these days, when you need help to cope with the new year.

Apple strudel for 6 people: you will need 300 gr of flour, 1-2 eggs, 170gr sugar, 1kg of apples, 50gr raisins, 25 gr pine nuts, 1 lemon’s zests, 40gr breadcrumbs.

Work the flour with the egg, than add the butter and work them well with 10gr. of sugar. Try to do a ball with it and than place it covered in a hot recipient for half an hour.

Peel the apple and cut them in thin slices, add the raisin previously soacked in some water to make them soft, the pine nuts and a some lemon zest.
Now stretch the pasta not too thin and not too thick, cover it with 70gr melted butter until is all shiny. Then add some breadcrumbs previously passed in the butter remained, add some honey or apricot marmelade if you like it, some cinnamon and the apples with the rest.

Now close the pasta creating a big roll, pass some other butter on top if you have still some and place in the oven for 1 hour at 190 degree. Serve it hot in slices with some icing sugar on top.

Ps. Mamy buono quasi come quello nordico. Il loro e’ un po’ piu friabile ma la pasta e’ uscita benissimo!

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Patate gratinate – Grilled potato pie (-5 weeks)

Recipe 13:  This is a fantastic recipe for children or guests. It’s light, easy, quick, you can prepare it in advance and it’s perfect as a side dish for fish or meat. Finally everyone Love it!

I cooked it for Christmas to complete the fish dish and I thought it was the perfect treat for my family in this lovely day. Let’s don’t think too much about the line in Christmas! However everything was grilled and not fried… so we have not been so naughty!

The ingredients for 4 people are: 800gr potatoes, 50 gr Emmenthal, 60 gr butter, 10gr breadcrumbs, 200gr cream, a bit of salt and pepper.

Clean the potatoes from the skin and boil them until soft but not too much. Cut them in slices and prepare a baking pan with some baking paper or butter and flour. Grate the cheese and then place a first layer of potatoes in the pan with some of the cheese, salt and the butter.

Then create a second layer exactly in the sameway and then a third until you finish all the ingredients. At this point cover all with the cream and then add some breadcrumbs and the rest of the parmesan mixed together on top to let it create a nice crust all over.

Considering everything is already cooked you will need just 15minute and maybe a bit of grill at the end. Then serve hot it with your main dish and enjoy!

PS. E si sa che le patate in qualsiasi modo le cucini sono sempre un successo, ma tranne la crema eil formaggio che non sono proprio light, penso che questo sformatino valga proprio la pena…sempre meglio delle patate fritte ed un po’ piu’ raffinato delle patate al forno! Voi che dite v’e’ piaciuto?

Filetti di cernia al forno – Baked grouper fillets

Recipe 14: My mum always tried to make us (my dad and me) eat fish. My father always hated it and me I didn’t used to hate it, but now I love it. However once she came up with this really interesting recipe, and we liked it a lot. So this Christmas will be baked  grouper fillets.

Ingredients: I suggest you to go to the fish market and ask for a fresh grouper. Then choose the weight and the quantity of fillets you want ( consider that when you bake them they shrink and get drier, so maybe you could prefer to have 2 fillets each). Ask them to clean them for you and then buy some cherry tomatoes, parsley, garlic, breadcrumbs, salt, pepper and a bit of lemon.

This plate is very quick and easy: just place the fish fillets in a baking pan with a baking paper and cover it  with some breadcrumbs. Then add some finely chopped parsley, garlic in powder, pepper, salt and some cherries tomatoes (as many as you want).

Put it in the oven at 180 degree for half an hour checking the crust. Serve it hot, with some lemon juice if you like it and with a side dish. The fish is ready! Enjoy!

PS. Mamy che dici? E’ venuto meglio a te o a me??? forse lo abbiamo lasciato un po’ troppo in forno, ma la mia soddisfazione e’ stato papa’ che se l’e’ mangiato con gusto! Insomma ho vinto comunque :)!

Mozzarella in carrozza – Fried or baked mozzarella

Recipe 45: This is a recipe that remembers me when I was little and I used to go to the beach near Rome with my father. We used to go in a place with a bar serving lunches and snacks and this dish was my favourite ever there! It’s not really a light summery recipe, but it’s sooo good you need to try! And if you make it in little pieces it’s also perfect for an happy hour with friends!

Ingredients: the original recipe is with white sliced bread, but this time I have also tried with Bagels having some leftover at home. But for you let’s stick to the original! You will need 8 slices of bread, 2 mozzarelle of around 125gr each, one glass of milk, salt , pepper, 2 eggs 8, some flour, breadcrumbs and 30gr of butter.Cut the borders of the bread and put some milk in a bowl with salt and pepper. Then prepare the mozzarella cutting it in thick slices and organize 2 plates, 1 with flour, 1 with bread crumbs and one bowl where you will mix 2  eggs with a pinch of  salt.Pass the bread a bit in the milk but don’t make it too dump. Place a slice of mozzarella on a slice of bread and cover it with the other, pressing a bit. Then pass it in the eggs bowl and then in the flour but just on the borders and then in the eggs again. In this way we are trying to create a stronger border to don’t allow the mozzarella to go out!
Then pass everything in the bread crumbs, turning them twice and pressing a bit to make the crumbs stick to the breadPlace them on some alluminium foil and pass on each slice a bit of butter, previously melted. Put them in the oven at 200 degree for around 15 minutes. Check and turn them as soon as they get colored. In the last minutes I suggest you to put some grill to make them even more crispy.If you want you could also fry them but I prefer tha baked version … A bit lighter?? When ready serve in a plate or cut them in little squares, but don’t let pass to much time or they will get cold and the mozzarella won’t be melted anymore! Buon appetito!

PS: Papy questa volta scrivo a te! Ti ricordi quanto impazzivo per le mozzarelle in carrozza di Ostia! Che buone! Le ho provate a rifare, ma il processo non e’ proprio facilissimo. Mi ci dovrei un po’ allenare. Mi sembra che  a mamma venizzero meglio!

Cotoletta alla Milanese – Cutlet in Breadcrumbs (-30 weeks)

Recipe 65: This is an italian classic… probably the meat everyone likes and eat with pleasure, especially the kids! And it’s in fact a dish that normally remembers the childhood when your mum or grandma were cooking it for you! i had still 1 or 2 eggs to use so this seemed the best dish to prepare.

Ingredients for 2 people: 2 chicken breasts or veal cutlets, 2 eggs, breadcrumbs, a bit of flour, olive oil, salt and lemon. Nothing more for a simple and delicious dish.

In my case i used 2 chicken breast because easier to find in London: i cut them in half and then i press them a bit because more thin they are and more tasty will be the dish.

Put a good quantity of oil in a pan and wait until it boil. It doesn’t need to cover the meat, but still needs to allow you to cook it from both the sides. In the meantime prepare a plate with the flour, one bowl with one or 2 eggs and another plate with breadcrumbs.

Take the meat and pass it in the flour until totally covered. Then pass it in the bowl with the eggs until it’s totally dump and finally place it in the breadcrumbs. You will need to create a very crunchy surface, so be sure all the meat is fully covered.

Place the meat in the pan with boiling oil and cook the meat. It will take around 4 minute per side to get ready, so then turn until both the side are cooked, colored and crunchy.

When the meat is ready, take it out from the fire and place it on a plate with some kitchen papers to absorb the oil in excess. Then serve it with salad or any other vegetable, just adding a bit of salt on top and half of a lemon. The lemon with any fried food it’s just the top!

PS. Mamy hai visto che mi sono fatta? ci credi che non avevo mai cucinato la cotoletta prima? Proprio non mi era venuto in mente e visto che invece avevo ancora delle uova da usare Francesca mi ha suggerito la cotoletta! Che buona! Certo il fritto non e’ il massimo per la dieta, ma una volta nella vita…. e come non pensare a zia Lidia mentre le cucinavo???

Gnocchi di semolino alla Romana – Semolina Gnocchi

Recipe 79: When i was little sometimes my mum was bringing me to her collegue’s house and i still remember that days because she used to cook always the same for me and her girl: Gnocchi di Semolino. I discovered this recipe in her house and i will always remember her while cooking them! I used to love that afternoons!

Today i will share this recipe with you. This is a dish really good for parties, because you just put the Gnocchi in the oven and everyone will be happy!

Ingredients you will need for 4 people: 200 gr of Semolina, 800ml of milk, 2 egg yolks, 50gr butter, 50gr grated Parmesan, a bit of breadcrumbs, nutmeg and salt.

Put the milk in a big sauce pan and let it boil on a low fire . Then add the semolina little by little stirring and after a bit also some salt, nutmeg and 10gr butter. Mix with a whip to avoid clots.

Cook the semolina on a low fire for 10-15 minutes while mixing with a wooden spoon. When ready take it out from the fire and add the egg yolks, 30gr of butter and 30 gr of grated Parmesan.

Mix it all again and when it takes the right consistency, pour the semolina on a board. I suggest you to put some baking paper on it just to reduce the possibility of the Semolina to stick. With the help of a spatula create a good layer high around 2 cm and leave it until it get cold (some minutes).

If the Semolina seems too sticky dredge some flour on it and then with a little cup cut some discs large about 5cm. Put them on a baking tray where you could have put some butter and breadcrumbs or just a baking paper. Place the gnocchi one near the other, in lines.

When all the mix is finished and the tray are full, just add on top the rest of the grated Parmesan, a bit of breadcrumbs and  the rest of the butter in little pieces here and there. Put in the oven at 200 degree for about 20 minutes, checking the top is not getting too burnt.

Serve it on a plate, better if with some vegetable or even a sauce meat! Try with the Spezzatino! it was really a good combination. Enjoy!

PS. Mamy questi gnocchi di semolino erano proprio buoni, quasi come quelli di Grazia! ancora me li ricordo. E qui sono piaciuti a tutti perche nessuno li aveva mai mangiati…pensa neanche Anna! Che vergogna per una romana.