Tag Archives: carrot

Pollo alla cacciatora – Hunter’s chicken stew

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!!!

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Minestra d’orzo perlato – Pearl barley soup

Recipe 35: The autumn is definitely here so last night i decided to make this soup my mum used to cook often in the winter. I love the pearl barley because it’s lighter but much more consistent than the rice and with a very particular taste and “texture”. When you cook the barley in fact it seems letting out some sort of amid that make the soup even more saucy and creamy.

However, if you have never try it before, just cook this recipe and you will understand what I’m speaking about. The ingredients for 2 people are: 100-120 gr of pearl barley, 1 big potato, 1 celery, 1 carrot, 1 little onion or shallot, some olive oil, a little chili, rosemary and nutmeg if you like it, 70 gr pancetta or speck if you can find it, 50-100gr kidney beans in spring water, 2 vegetable stocks, some mushrooms and some Parmesan or Pecorino cheese.

Considering the ingredients, i have also chosen this dish to participate to “in the bag” food blog event organized by the blog “A slice of cherry pie‘. I hope they will include me in the round-up!

To cook the barley i suggest you to follow the instruction on the product, because i think everyone is slightly different. To cook mine i had to place it in a sauce pan and cover it with cold water. Let it boil and just after drain it and pass it under cold water. Then you need to place it again in the sauce pan, again covered with cold water and wait 1 hour and 1/4 to have it ready. Yes, it’s a bit long but it’s worth it.

As soon as was starting this second part of the cooking process i added 2 vegetable stocks.

In the meantime that the barley is cooking, clean and cut in little pieces the carrot, the celery, the onion, the potato, some mushrooms and the chili. Put everything in a pan with a bit of boiling olive oil and let it cook. When almost ready, add also the pancetta and the rosemary. Of course if you want a vegetarian version you can also avoid the pancetta and I’m sure the taste will be amazing anyway.

If the water of the barley will reduce a lot, add some other but i suggest a bit worm to don’t stop the cooking process. Around half an hour before the end of the cooking timing, add the mixed vegetable and pancetta to the barley and mix it all. Add at this point some nutmeg too and some more warm water.

Let cook everything for at least 20 minute (the carrots and the potatoes take a bit long to get soft) and then try the soup. Adjust the taste with some salt if needed and add now also some kidney beans. The ones sold in spring water don’t need to boil and are ready to be eaten, so just add them at the end.

When the barley has absorbed all the water, becoming a thick and creamy soup, just add some grated Pecorino or Parmesan cheese, in the pan. Mix a bit and serve it hot!

Buon appetito!

PS. Mamy questa devi provare a fartela pure te. Sono infatti convinta che la tua era senza pancetta o speck, ma avendo un po’ di avanzi nel frigo, ho mischiato tutto e l’unione di tutti questi sapori ci sta benissimo! A Nathalie avevo servita una bella porzione e se l’e’ spazzolata! Poi sai che l’orzo ha veramente pochissime calorie? Buonissimo!

Italian chicken salad!

Recipe 43: Here in UK the chicken salad is prepared in a different way and it’s also a very typical dish. It’s called Chicken Ceasar salad and it’s made with salad, chicken, Parmesan and croutons. I have to admit that i really like this version too, but everyone needs to know that in Italy it doesn’t exist!

The chicken salad we do it’s made of : chicken (i use normally one breast for 2 people), any type of salad, 3 spoons of mayonnaise, and some cheese and 1 carrot if you like it.

Boil a chicken breast in hot water until well cooked. In the meantime wash cut place some salad in a big bowl. Then pass the chicken in cold water and start to cut it in little pieces. I suggest you to do it directly with your hands, so will be easier to have long vertical pieces.Add the chicken to the salad and then add also some little cheese cubes. I used Emmenthal but you can choose the one you prefer. Finally you can also add some carrots cut in “Julienne”style, also called “matchstick”.

At this point I’m normally very generous and i add 3 spoons of mayonnaise, salt and a bit of balsamic vinegar because i like it a lot, but you can also add just some olive oil and even a bit of lemon if you like… there are so many different versions.

For tomorrow in the office, this will be perfect! Buon appetito!

PS. Ciao mamy, dopo tutte queste mangiate estive, tento di tornare sulla giusta rottae percio’ ho pensato all’insalata di pollo. Ok, non e’ proprio il massimo della dieta, visto che c’e’ la maionese, ma io usato quella light e poi se si mangia solo questo….

Vitello tonnato – vitel tonne’- veal with tuna sauce

Recipe 72: This is a classic dish of the summer because is a delicious plate to serve cold and so it’s perfect for summer parties too! For how much could sound strange to put together meat and fish, this 2 tastes together are just amazing!

Ingredients for 3-4 people: 600gr of round of veal (of course in england it’s not so easy to find this cut so i bought a shoulder piece), carrot, celery, onion, olive oil,  and white wine 1 or 2 glasses. Then for the sauce you will need 250 gr of tuna, 125 gr mayonnaise, some cappers, 1 anchovy fillet in olive oil.

Let’s start from the meat cooking process: there are lots of different systems, you can boil it, you can marinated the night before (like my mum use to do) and cook it on a very low fire the day after, but because  i have never enough time to do all this and I’m very scared the meat can become too dry or too hard, i decided to follow another way, that now i will show you.

First of all put some olive oil in a pan and wait to reach the frying temperature. In the meantime clean you carrot, celery and onion and cut all of them very finely to create your “soffritto” (i used my amazing new machine for that). When this is ready pour it in the oil, turn the eat down and let gently fry for 10/15 minutes, until the blend of vegetables is light brown in color.

Then add some white wine and increase the fire. Let everything cook until the wine is evaporated and place the meat in the pan and brown it all around. This operation that i ws thinking was going to be very quick, it will instead take a bit of time, so if you see the soffritto gets dry and close to burn or stick to the pan, add some water and wait for the meat to get a bit colored, turning it every now and then.

When the veal is colored, pre-heat the oven at 1500 C, cover the pan with an aluminum sheet, then put it in the oven for about 50-55 minutes. Check periodically, and add water to keep the meat soft. The roast should be a bit brown outside, but pink in the middle.

While the meat is in the oven, you can prepare the sauce. As you could have seen i didn’t add any salt to the dish because the sauce it will give all the taste the meat will need.

Just put all the ingredients together and mix them: tuna, mayonnaise, some cappers and the anchovy without any fishbones. Use a mixer to do the sauce and if you see the ingredients are still to hard to mix, add some sauce form the meat. You will have a creamy and really tasty sauce!

Let the veal cool in its broth, then cut it in very thin slices ( please use a very sharp knife because the slices need to be really thin… of course i didn’t have any but i manage at least to cut it). The best is using a meat cutter.

Cover each slice with a good amount of sauce and add some cappers just to give the final touch!

Buon appetito!

PS. Mamy finalmente e’ arrivata un po’ d’estate anche qui ed io non vedevo l’ora di fare il vitel tonne’. Ok devo dire che me lo aspettavo piu’ rapido da cucinare, mentre invece la carne ha i suoi tempi, pero’ che buono. L’unico problema e’ che mi devo attrezzare cin coltelli piu’ fini perche’ con questi non riuscivo proprio a tagliare nulla!

Involtini al sugo – Meat rolls in tomato sauce (-36 weeks)

Recipe 76: This is a classic of the sunday lunch when i was in Rome. The dish it’s a bit long because you need some time to cook the meat and create the sauce, but the good stuff is that then you can use the sauce for the pasta too… and I swear it’s really special.

Ingredients for 2 people: 400 gr of meat (if you can find it take always veal, it’s tender and with a nicer taste), 1 egg, 30/40 gr butter, 1 glass of white wine, a tomato sauce can, 1 carrot, 1 celery, some pieces of Emmenthal, 2 garlic cloves, salt, pepper and toothpick.

Put an egg in some boiling water and let it cook. In the meantime cut the meat in 4 slices and press them until they get really thin. Clean the carrot and the celery and cut 4 thin pieces from each of them. Then cut 4 pieces of cheese long like the carrot and the celery.

When the egg is cooked, take it from the water, peal it and cut it in 4 part. Now you can start to fulfill the meat with one piece of each thing and add salt and pepper. Then you will need to close it with some toothpick. The most important thing you need to be careful is to close them in a way the cheese can’t come out too much.

In the meantime put some oil and 20gr butter in a sauce pan and when it boils, place some garlic and wait to be cooked. When the oil will have take all the  taste and the garlic will start to become goldish, take the garlic out and place the meat in the saucepan on a low fire.

Let them became a bit colored and then turn and wait a bit. After around 10 minutes pour the glass of  white wine and wait some more minutes for the wine to evaporate.

At this point i have add some other pieces of carrot and celery just to give more taste and then the tomato sauce can with some more salt and pepper. You can also add a bit of chili if you want.

Now cover the saucepan, set the fire very low and just wait 20 minutes. Then turn the meat and wait for other 20 minutes. Now the meat will be ready and the sauce will have a unique taste! This dish is perfect if served with potatoes, vegetable or just alone. In this case i added some Polenta that is amazing with the meat sauce!

Buon appetito!

PS. Mamy hai visto che belli i miei involtini? Purtroppo come al solito c’e’ stato il problema con la carne di vitella percio’ ho utilizzato la carne di manzo che e’ un po’ piu’ duretta, ma cucinandola a fuoco basso per un bel po’, e’ venuta buonissima. Ed un sugo cosi’ buono non lo mangiavo da un sacco di tempo. Pensa che ho fatto pure la polenta…ero proprio in vena di un pranzo classico domenicale!

Spezzatino in bianco – my mum’s stew

Recipe 80: This is a classic meat recipe and because it’s very simple the most important thing is the quality and taste of the meat. Exactly for this reason i was trying to find some diced veal in the supermarket but unfortunately there is nothing to do…in England it’s very hard to find it. So i had to take some classic beef meat but the dish came quite well anyway.

Ingredients for 6 people: 1 carrot, 1 onion, celery, parsley, olive oil, some white wine and around 800gr/1kg diced veal or beef  meat, salt and pepper.

Cut finely the parsley (half of the bunch they normally sell here), the carrot, the onion and some celery. Put in a sauce pan some olive oil, let it get warm and then add to it all the previous ingredients already cut. Mix and let it cook for a time.
When they seems a bit cooked, the onion is goldish and they released all the flavors, add the meat and cook it for some minutes, just the time for that to take color.


Add some white wine and then turn the fire down and let it cook for long time always checking the quantity of liquid. Add some salt and pepper, mix and leave it on the fire. The veal is very tender so won’t need too much time, but fr the beef i suggest you to cook it for at least half an hour .
Serve in a plate with vegetable or other food but not to complex or tasty. The meat will have a very nice taste and could be a pity to loose it with some other heavy flavors.

Buon appetito!

PS. Mamy qui trovare la vitella e’ un miracolo! Niente neanche questa volta! Sarei dovuta andare in centro per prenderla e sinceramnete non avevo proprio tempo. Ho preso invece della carne di manzo organica, sperando fosse piu’ saporita… ed alla fine non e’ venuta male. Certo sempre un po’ piu’ duretta rispetto alla vitella, ma con le verdurine e gli gnocchi di patate si e’ sposata perfettamente.

Pasta e fagioli (-53 weeks)

Recipe 107: With this cold it’s just the right time for this classic italian dish… and it was months i was waiting to cook it. My italian friend here in London too was waiting for it since a long time and this was the perfect week.

The ingredients for this cheap but very tasty typical winter italian dish for 4 people are: 1 carrot, 1 celery, 1 onion, fresh rosemary, 2 pieces of garlic, 420 gr Borlotti beans (i took the ones in cans with water Cirio from Waitrose), 1 vegetable stock, 140 gr pancetta, pepper, salt, chilli, 340 gr short pasta (i used the chifferi rigati De Cecco from Waitrose).

There are thousand of different recipes for this dish in Italy, but this is the one my mum pass me. This is a middle way between a pasta and a soup and it’s a very fulfilling dish that can be eaten also as a one dish meal.

Start putting in a pan with some olive oil the carrot, garlic, onion, some fresh rosemary and celery cut in really little pieces. Let them cook and in the meantime put the vegetable stock in some boiling water to create the brodo.

In another saucepan put half of the beans without their water or already boiled if you bought the dry beans. Smash the other half with a fork and add them to the rest with a bit of brodo. Let this cook on a low fire.

After that add to the carrots, celery, onion and garlic all the pancetta and let it cook. When ready you can mix all this to the beans with another bit of brodo and some chilli, pepper and salt. Everything will cook and mix, creating a nice thick soup.

At this point you can add the pasta to the soup and cook it for the time written on the bag and  don’t forget to taste it to know if it’s the case to put some other salt too.

If you want the dish a bit more liquid and similar o a real soup, add more water or stock water, otherwise leave it like this and just let it cook. To make it even more thick, you can cook the pasta a bit lees than what is suggested and leave it to rest an hour before to serve it. everything in this case depends by your taste.

Now the dish is ready and you can serve the pasta with a bit of olive oil on top and black papper. If you want you can of course add some Parmesan but we use more oil and pepper than this for the Pasta e fagioli.

Buon appetito!

PS: Mamy non sai che buona questa pasta e fagioli!!!! e non ti immagini quanto ci stava bene con il freddo che faceva fuori!! Anna s’e’ leccata i baffi. L’ho fatta magari un po’ troppo asciutta, ma che soddisfazione e che sapore! questi si sono i piatti che proprio mi mancano!