Tag Archives: cream

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?

Advertisements

Penne ai carciofi – Penne pasta with artichokes (-8 weeks)

Recipe 19: And because i remember my mum and my aunt cooking a very good artichokes pasta, i decided to use one of the artichokes i bought in Portobello, to do the creamy sauce for some penne.

Ingredients for 2 people: one big or 2 little artichokes, lemon, garlic, parsley, olive oil, salt and pepper, Parmesan, a bit of milk or cream and 200 gr penne.

Clean the artichokes as written here. Then cut them in pieces and place them in a pan with olive oil and some garlic. I normally take this off once is goldish, but you can leave it if you like garlic. Let it cook for 15-20 minute adding salt, pepper, chopped parsley and some water if needed. Then let it cool down a bit. In the meantime place on the fire some water for the pasta and when boiling, add the penne or any other pasta shape you want.

Take half of them and place them in a blender with some milk or cream and Parmesan. Once the artichokes cream is done, mix it in the pan with the rest of the artichokes and wait for the pasta to be ready.

When the sauce is well mixed with the rest of the artichokes and the pasta is “al dente”, drain it and put it in the pan with a  bit of the cooking water. Mix it well and serve hot with some Parmesan in flakes. Buon appetito!

PS. Mamy che buono, molto meglio del carciofo semplice. Sara’ il latte, il sapore della roba cucinata fresca…non so, ma molto meglio di un qualsiasi sugo pronto al carciofo.

Pasta alla Boscaiola – Pasta with sausages and mushrooms

Recipe 26: It’s a long time I wanted to cook this recipe but I needed to wait for the cold season considering that the dish is a bit heavy but really tasty. It’s also very easy, as the majority of pasta dishes and I think is really indicated for english people, considering the good bangers they have here.

The ingredients for this pasta for 4 people are: 250gr mushroom, 350 gr pasta, 200 gr sausages, some parsley, oil, garlic cloves,  170 gr single cream, Parmesan and a glass of white wine.

Cook some garlic cloves in some butter and when they get goldish, add the mushrooms in slices, the rosemary, same salt and pepper, and parsley. Let it cook and when dry add the white wine.

Open the sausages long the side and take off the skin. Divide them in little pieces and add them to the pan. Let it cook with some more salt and pepper.
In the meantime cook the pasta and when everything is almost ready, add the cream to the pan and let it get thick.

Drain the pasta, keep some water in a side just in case the sauce is too thick for the quantity of pasta and toss the spaghetti with the sauce in the pan.
When ready serve with Parmesan or Pecorino cheese if you like and a bit of fresh parsley!

PS. Mamy questo si che e’ un bel piatto consistente! ma che buono! Io che tento di usare la panna il meno possibile, devo dire che su questa pasta ci sta veramente bene! poi l’ho cucinato in quella che era qui la settimana della salciccia, percio’ molto in tema!

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!

Torta della nonna – grandma’s cake (- 14 week)

Recipe 33: That is not just a name I gave to this recipe, but it’s the real name! The grandma’s cake in Italy is this specific kind of Crostata made with pine nuts and it has a totally different taste form the one with fresh fruit that i use to do.

I made this cake for an italian dinner i had in these days and everyone was super happy! It finished in no time :)! So here i give you the recipe. Made it because it will be a success!

For the pasta frolla at the base you can just use this recipe. Then for the cream you can use my normal recipe, but this time i added 1 egg yolk more and lemon zest instead of the vanilla pod, so: 5 egg yolks, 500ml of milks, 150gr of sugar, 30gr of flour, a pinc of salt, 1 full lemon zest and a packet of pine nuts.

So after you made the ball of pasta frolla, place this in the fridge for half an hour and start to do the cream. Put the milk on the fire with inside the zest of a full lemon. When boiling, take it off from the fire and leave it in a side.

In another pan Put the egg yolks and the sugar. Mix well until obtain a yellow cream and then add the flour mixing (trying to avoid any clot) and a pinch of salt. Now put it o the fire and mixing, add the warm milk little by little, of course with out the lemon zest.

Now you just need to mix, always on a low fire, until the cream takes a good consistency and start to boil a bit. At this point turn off the fire and let it cool down.

Use this time to make the base of the cake: take the frolla from the fridge and start to roll it until quite thin. Place it in a baking pan already covered with some butter and flour first. Once the base is done and ready to be filled with the cream don’t forget to do some all in all the pasta with a fork. In this way the pasta cooking won’t create bubbles.

Now add the cream and then all the line nuts on top until totally covered. Placed in an oven already hot, at around 180 degree for 50 minutes. You will see is ready when the pasta around will be quite colored, but try to put a teeth pick in it just to be sure inside is dry.

Final touch is some iced sugar to put on top before to serve it! Buon appetito!

PS. Mamy sto diventando un drago con tutte queste similcrostate e la tua crema! Ogni volta migliore. Per la torta della nonna ho finalmente anche provato la versione con le scorze di limone, e nonostante all’inizio pensassi che i limoni qui non avessero abbastanza sapore, invece alla fine e’ venuta prefetta!

Tortellini cream, ham and peas: product testing 3 Dolce vita event (-44 weeks)

Recipe 92: to finish with the products from the Dolce Vita event, i will propose you a classic recipe my mum used to cook often and that i love with all myself… and it’s really easy too.

For this dish for two people i used: Ricotta and spinach tortellini 250gr (kindly offered by Giovanni Rana, sponsor of the event), 100 gr of single cream, 50gr ham, 100 gr of frozen peas, half onion, some butter, Parmesan, salt and pepper.

Put some butter in a pan with half of an onion chopped in little pieces. Let this cook and in the meantime defrost the peas in some boiling water and salt. When these are tender put them in the pan with the onion and the ham cut in little pieces.

At this point you can put the tortellini in some boiling water with salt and after just a minute they will be ready. Now I have also to admit that this brand is the one i normally use here like in Italy, if  I can’t find them fresh. The pasta is quite thick and this allows you to cook them without have mash tortellini, and the filling it’s really tasty.

In the meantime pour the single cream in the pan with the peas and the ham, and leave it until gets thick. Drain the tortellini and put them in the pan and mix it all.

When they have absorbed all the sauce, place the tortellini, peas and ham in a plate and add some Parmesan.

The dish is ready! Enjoy!

PS. Mamy ti ricordi questa ricetta??? quanto mi piace! L’ho riproposta con questi tortellini, anche se forse con quelli al prosciutto viene meglio! E come vedi fortunatamente abbiamo anche qui il buon Giovanni Rana che ci salva la cena!

Pennette alla vodka (-45 weeks)

Recipe 94: I tried this dish for the first time in the house of some family friends and from that day for a long time, when i was going to a restaurant i was often ordering that. i just like it a lot! So was a long time now that i wasn’t eating it and because a friend of mine had some good vodka at home, i decided to cook it.

Here the ingredients for 4 people: 400-500gr pennette pasta, 75gr pancetta, 200-250 gr single cream, 2 big spoons of tomatoes concentrate, 4 spoons of natural vodka, 50gr butter, onion, chillies, Parmesan and salt.

Put the butter in a pan with the onion and the chillies cut in little pieces. When the onion become goldish, add the pancetta and let it cook. In the meantime put some water to boil and add some salt.

When the water will boil, put the pasta and wait for the time written on the bag (taste it 2 minutes before and take it off one minute before the time written, because you will place it in the pan with the sauce for some seconds).

In the meantime, add the tomatoes concentrate or passata to the sauce, and when  well mixed, you can add the cream. I normally like the cream when it cooks a bit before to touch the pasta. It take all another consistency.

When the pasta will be ready, just add the vodka to the sauce and mix it all. Drain the pasta and place it in the pan to absorb all the sauce.

Now you can serve it with some Parmesan and a parsley leaf.

Buon appetito!

PS: Mamy chissa’ se questa e’ proprio come la ricetta di Grazia! me la ricordo ancora per quanto mi piacque. La prossima volta poi tocchera’ provare anche gli gnocchi di semolino e mi devo pure sbrigare! Comunque questa ricetta facile e veloce e’ buonissima!