Tag Archives: butter

Roasted veal with mashroom and cheese sauce (-1 week)

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!

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!

Risotto al melograno – Pomegranate risotto(-3 weeks)

Recipe 9: For the first dish of the year I wanted something great, a bit unusual, weird… In few word, something special and I remembered this recipe my mum prepared in one of the latest Christmas: Risotto with pomegranate!

Ingredients for 6 people:  500 gr. of rice, 2 pomegranates, 1 onion, pepper, salt, a bit of butter and Parmesan, 250gr speck.

Put some oil in a pan with the onion and let it cook until goldish. Take of the fruits from the pomegranate and leave them in a side. Then add the speak chopped in little cubes and let it cook.

Add the rice, let it toast and add a glass of white wine. When evaporated add some vegetable sauce from the stock. When the rice is almost ready add the pomegranate’s fruits.
When ready take the pan off the fire, add some black pepper, butter and grated Parmesan. Enjoy!

PS. Piatto super lusso per l’inizio dell’anno. Ok il sapore e’ un po’ originale ma per i primi giorni dell’anno nuovo ci sta proprio bene!!!!

Tozzetti – Classic almond biscuits (-4 weeks)

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.

Mele con la cannella – Cinnamon hot apples

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.

Enjoy!

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?

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?

Profiterole … and nothing else to add.

Recipe 27: As a dessert for my guest in the Halloween night i couldn’t resist to make the Profiterole, but starting from the puffs. Yes i did them too and was easy except for the cooking time that wasn’t exactly enough. However now i will tell you how to do them in the right way.

Ingredients for around 30 puffs: 250ml of water, 100gr of butter, half a little spoon of salt, one spoon of sugar, 150 of flour, 4 eggs.

Place on the fire the water , the butter, the salt and the sugar and bring to boil. At this point take the pan out of the fire and add the flour all in once. Put the pan back on the fire and mix with a wooden spoon until it get thick and starts to create a ball.

Now put it in a place to cool down for some minutes and then add one egg at time  mixing until absorbed.

Finally it will become a bit more creamy and you will need to let it rest for around 30 minutes.

Then pass the mix in a piping bag and  create your puffs placing them on a baking paper and leaving enough space between one and the other. They will grow so they need to have their space. Put them in a preheated oven for 30 minute at 150 degree.Never open the oven if you don’t want them to collapse. Check them from outside and see when you think they are big and colored enough. When ready, turn off the oven but leave it in there for around 5 minutes with the oven door slightly open.

Waiting for them to get dry, prepare the cream to put inside, following the recipe here. Place it in the piping bag  used before and be ready to fill them one by one.

The last touch it will be the chocolate. Take 200 gr of dark chocolate in tablet and put that in a little pan, inside a bigger pan with hot water in it and on fire ( a bagno maria). In this way the chocolate will melt without stick to the pan or burn.

Just pour it on the puffs disposed in a pyramid and serve !  For Halloween i also added some orange sugar sprinkles…but we couldn’t resist to try it and i don’t have pictures now 😦

However if you really want to make it perfect, just add some whipped cream here and there and… Buon appetito!

PS. Mamy che te ne pare di questo profiterole…t’ho quasi superato cucinando anche i puffs eh? Peccato che avrei dovuto farli crescere un po’ di piu’ tenendoli nel forno qualche altro minuto, ma alla fine non mi posso lamentare!

The witch’s Halloween souffle’ (-12 weeks)

Recipe 28:This Halloween i really didn’t have the time to organize a fancy dress party and not even a real Halloween menu, but i have still invited some friends at home. So i simply decided to stick to the orange as an Halloween theme and i made pasta with pumpkin and mushroom, and this double color souffle that i always loved.

Very delicate in the taste, it’s made by vegetables and besciamella sauce mixed together. Here are the ingredients: 500 gr. of frozen chopped spinach, 250 gr of carrots, 50 gr of butter, 3eggs, 30 gr Parmesan, 50 gr flour, 300ml of milk, salt, nutmeg.

Wash, peal and boil the carrots. When ready cut them finely and place it in a pan with 25gr of butter. In the meantime, boil also the chopped spinach and when ready, drain them and leave it in one side to cool down.

Add to the carrots 25gr of flour and 125ml of milk and mix it all for around 10 minutes, or until it gets thick. You will create in this way a light besciamella that you will need to let cool down after adding the 15gr Parmesan, the salt and nutmeg.

When the spinach are cold, add a yolk egg  and mix. In another pan you will prepare some more besciamella also for the spinach: 25gr butter with 25gr flour and around 150-200ml of milk. Stir all until it get thick and when a bit cold, add it to the spinach with 15gr Parmesan and some salt.

Add to egg yolk to the carrots too and put all the white parts of the egg to whip up in the mixer. 2 parts of this will need to go in the carrots and one part in the spinach.

Now let’s prepare the backing pan putting some butter on the inside, covered in flour to don’t make the souffle’ stick. Place the spinach mix first and then the carrots one.

At this point my mum use to cook this in teh oven but a “bagno maria” so in another conteiner with boiling water. In this way the souffle is not in direct contact with the hot. I didn’t have any other big container so i place it in the oven at 200 degree for one our with a bit of pieces of butter on the top. It was really good anyway…maybe a bit harder than a souffle’, but still easy and nice.


When the souffle’ is cooking, don’t open the oven or it will collapse. When you think is ready, try a tooth pick in the inside and if it’s dry, you can directly turn it on a plate and serve it. If you will wait it will collapse again.

So serve it hot straight away. I added some Parmesan but also without it’s very good. Enjoy!

PS. Beh  mamy non m’e’ venuto male anche se non l’ho cotto a bagno maria no? Il problema e’ che per farlo staccare dal recipiente ho aspettato e come volevasi dimostrare mi s’e’ ammosciato e la parte arancione quasi non si vede. Ma che buono!

Patate Duchesse – from France but always in my mum favourites!

Recipe 30: and not only in my mum favorites…in mine and in the majority of our guests too! This is a classic dish for party because everyone like potatoes and this can be made in big quantity and the frozen to have it always ready. It’s  a long time i wanted to do them but i was missing the main tool: the Piping Bag and now i finally have one!

Ingredients for 4-5 people: 1 kilo of potatoes, 100gr butter, Parmesan, salt, pepper, nutmeg, some milk, 1 whole egg and 3 egg yolks.

Let’s start from the potatoes. Clean them from the skin and place them in a big sauce pan with water and salt. Let the water boil and leave them there for around 20 minutes. They need to cook but without become to soft. In the meantime in a big container place the egg, the salt, the Parmesan, nutmeg and pepper. Mix a bit and add the butter.

This time i had some Gorgonzola cheese left too and i decided to add it to the mix. I though the taste could go well together.

Drain the potatoes and mash them, then add them to the mix and create a smooth mix. If too hard, add some milk enough to make the mash potatoes quite creamy, but not too liquid.

Taste it and add salt pepper or nutmeg if needed. When ready, place all the content in one or more piping bag and start to create your potatoes.

Place some baking paper on the baking tray and push the bag to make the first potato duchesse. Push in the center to make it more consistent, but don’t made them too big or little.If you have a pastry brush you can paint them with an egg, otherwise just place them in the oven at 180 degree for  around 15 minutes. Check in the meantime. It will be very easy to see them take color and get ready. When they look like the picture, simply take them out and serve it!

Enjoy!

PS: mamy hai visto il tuo cavallo di battaglia come m’e’ venuto bene? Il puree era fantastico perche’ c’ho aggiunto un po’ di latte e pure di gorgonzola, percio’ quandop le addenti fuori sono croccanti e dentro belle morbide! Buonissime!

Riso al latte – Milky rice… and it’s not a dessert (- 15 weeks)

Recipe 34: Today a special dish recommended by my father instead: the milky rice. I have to say the true…i have never tried it before but he use to eat it when he was a child, thanks to my grandma.
Basically i have always done a very weird face every time my father was speaking about this rice, but because this week we have lots of milk to use, i ask my parents what i could cook and my father convinced me to try it… and i liked it a lot. Ok, it’s a bit heavy because basically is like to eat rice and besciamella, but now i understand why he was crazy for that.
 
 
The recipe is very easy is usual. Here are the ingredients for 2 people: 140 gr of rice, 800 ml of milk, some salt, 10 gr of butter, nutmeg and 20 gr Parmesan cheese. That’s all!
  
Take half of the milk and bringing almost to boil. Here I added some salt too. Take the other milk hot in a pan on very low fire.

When the first pan with milk is almost boiling, add the rice and let it cook until it absorb all the milk. Mix always to avoid the rice to stick and turn down the fire for a slow cook.
When the rice has absorbed all the milk, add the other hot milk and keep on stirring. The rice will take around 20 minutes in total to get ready and thick.

Add some nutmeg and keep on mixing until the rice is ready reaching a risotto consistency. At this point add the butter and when all melted, serve it in a plate with some grated parmesan and some pepper. Enjoy!
Ps. Papa’ finalmente ho provato I’ll riso di cui tanto parli sempre e devo ammettere che e’ buonissimo! Ci credo che da piccolo ti piaceva, sembra riso con la besciamella! Penso che una volta ci provero’ a fare dei tortini al forno devono essere deliziosi!