Tag Archives: brodo

La minestrina di mio papa’ – My father’s minestrina

Recipe 20: This was just the best when i was little and it could not miss in my blog, especially now that here is so cold and you come back home just starving and looking for hot nice food.

This dish it’s a classic house recipe, cooked very often for the kids, and it’s also one of the few dishes my father is able to cook. Because he was the one to take me back from school at lunch time, i think this has been for long my main meal after school… and i have always adore it. So much that i wanted just my father to prepare it because it was for me better of the one my mum could make.

Do you want to know how to prepare it? You will just need a vegetable stock, 70gr of pastina (very little pasta you can find everywhere) for each person and some Parmesan to finish! NOTHING ELSE!

Put on the fire a sauce pan with some water and a vegetable stock. Let the water boil and just add the pastina. Wait for it too cook, and it won’t take long, so try it just after 5 minutes.

When ready, with the help of a spoon , place the pastina in a plate and add the broth until the plate is full. Add some Parmesan cheese, mix and serve also with fresh grated pepper if you like it.

There is basically nothing easiest than this…now you can understand why my father was a real master chef in this, and i can’t forget this recipe!

The same stock can be used also with Cappelletti or Tortellini: we use to cook them in the same way, with a stock in the water and serve it like this! It’s simple and a really nice dish. In Christmas is even a tradition and the man use to put even red wine in it. Trust me … you have to try them.

PS. Mamy sorry oggi papa’ t’ha rubato il posto con la sua mitica minestrina, ma non potevo non metterla nel blog. Credo di averla mangiata cosi tante volte, che non posso fare a meno di parlarne! Ci stava tutta insomma!

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Risotto dell’ortolano (- 9Kg and 68 weeks)

Trito per risotto

Recipe 135: This week for my vegetarian guest i decided to cook a nice risotto my mum used to do often. I will translate it in English as “farmer’s risotto” or “countryside risotto” for the simple recipe and the basic ingredients.

Here are the ingredients for 4 people: 1 carrot- 1 celery – 1 onion – 50gr of butter – 300/350gr of rice (not basmati but long grains if you can) – half glass of white wine – 1 vegetable stock – 100gr of peas (also frozen) – 1 big courgette – 150ml single cream – salt – pepper – Parmesan.

Cut the carrot, the celery and the onion in very little pieces and cook them in a sauce pan with 50gr of butter. In the mean time put a vegetable stock in another little sauce pan with boiling water and leave it there until the stock is totally dissolved. This is called “brodo” in Italian.

When the ingredients in the first pan are cooked, put the rice and mix a bit, then add the white wine until it evaporates all. Keep on mixing all the ingredients without let the rice stick on the pan and add the 100gr of peas. If they were frozen, put them a bit under the water before. Add some brodo and mix again.

At this point, cut the courgette in little slices (also said julienne) and add it to the rice with some other brodo. You will keep on adding brodo as soon as won’t be any liquid in the pan: in fact it helps the rice and the other ingredients to cook without stick on the pan. Have a bit of rice to see if it’s missing salt and add some pepper too to give more taste.

Risotto dell'ortolano

When you think the rice and the vegetable are almost ready, put the single cream and mix it all again for a last time. When the rice and the cream will be thicker the risotto is ready!

Serve it with a good quantity of Parmesan and enjoy!

PS. Mamy, questo risotto semplice semplice non delude mai. Anche a Benedetta e’ piaciuto tanto. A dire il vero penso che fosse un pochino sciapo, ma con un po’ piu di sale aggiunto alla fine, non era male per niente… e oggi Nat se l’e’ pure portato al lavoro! Successone!

PS 2. Quasi dimenticavo… Buon Onomastico!

Polpette “al sugo” and “in bianco” (-69 weeks)

Let's start

Recipe 138: As i promised, here is the recipes for the “polpette” or meatballs, as my mum use to cook them.

On friday my guests tried the tomatoes sauce and the white sauce version and they will tell you their opinion and favorite.

Ingredients for 3-4 person:

500gr mince meat – fresh parsley flay leaves – a bit of parmisan (20-30 gr) – a bit of milk – 3 slice of bread – salt – garlic in powder – bread crumbs and 3 whole eggs.

For the sauces:

2 cans of tomato sauce – 1 carrot – 1 celery – 1 little onion – a glass of white wine – butter (2-3 slices) – oil – 1 vegetable stock.

I suggest you to start from the tomatoes sauce because it takes a bit of time to cook:

Put oil in a pan, and cut the onion in little pieces. When the oil is hot put the onion and wait until it take a bit of color. This in italian is called “soffritto” and it’s the base of a good sauce. Then add the 2 tomato cans, the carrot without skin and a good piece of celery. Cook on a low fire for at least 20 minutes.

In the meantime you can prepare the “polpette”:

Take the 3 bread slice, cut the dark crust and put them in a cup of milk, until they don’t get really dump. Cut the parsley in very little pieces and put them with the mince meat, add the 3 whole eggs, the Parmisan, a bit of garlic and salt, and finally the bread already squeezed from the milk.

Mix everything very well and start to prepare all the little balls. You will then pass them in the bread crumbs and they will be ready to be cooked.

When the tomato sauce is ready you can put some of the meatballs in the sauce and let them cook, turning them a bit sometimes.

almost ready!At this point you can also prepare the white sauce for the remaining meatballs:

Put the vegetable stock to cook in some hot water. Instead in another pan you will put a bit of oil, butter and after a bit you will add a bit of white wine. This sauce is very quick and when you think is ready you can start to fried the other meatballs. Because the meat will take a bit to cook, you will add constantly the “brodo” from the vegetable stock. This will maintain enough liquid to fried the polpette and will give a nice test to the sauce.

Turn often the meatballs and when (at least after 20 minutes) you see the tomato sauce quite thick and the meatballs in the white sauce quite colored, you can serve them.

I cooked them with some roast potatoes but you can choose any other side order.

Buon appetito!

PS. Mamy ho fatto le polpette ed erano buonissime!!!! che te ne pare delle foto?Anche Anna ha detto che le ricordavano un sacco quelle della sua mamma. Grazie tante e alla prossima ricetta.