Tag Archives: emmenthal

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!

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….

Menu’ from Ferragosto: Quiche Lorraine (-23 weeks)

Recipe  50: Ok this is originally a french recipe, but it’s something my mum used to cook often because it’s very versatile. The quiche is something you can prepare the night before and it’s perfect for parties, pic nic or to bring with you for lunch! On top of that I discovered that our way to do it it’s very different from the french one!
Here are the ingredients you will need: shortcrust pastry (I used almost a full pack or you can take the one already prepared to be placed in the baking pan), 200 gr emmenthal,2 eggs, 6 spoon single cream, 150 gr pancetta, salt, pepper, a bit of nutmag and it’s done!Place the pancetta in a pan without anything else and let cook! In the meantime, prepare the pastry base for the quiche. I suggest you to use some baking paper or put some butter and flour in the baking pan to don’t allow the pastry to stick to it. Then use a fork to create some holes in the base and wait for the pancetta to be ready to prepare the filling.Grate the emmenthal, add the 2 eggs and the cream. Mix and add the pancetta, some salt, pepper and nutmeg. Pour the mix in the pastry base and adjust the border in a way to contain all the filling. Place it in a pre-hitten oven for around 30-40 minutes at 200 degrees. When colored take it out and put a tooth pick in it. If it will come out dry, the quiche is ready! Buon appetito e buon Ferragosto!Ps: mamy questo e’ parte di cio che ho preparato per Ferragosto. Volevamo fare un pic nic ma visto il tempo ho trovato un posto dove potevamo stare portando il nostro cibo ed ho dato inizio al banchetto! Pensa che pur non essendo come l’originale francese anche a Nat e’ piaciuta un sacco!

Insalata di riso – Rice salad

Recipe 57: I’m in holiday in these days so it’s very difficult to update the blog and not just for the  internet connection, hard to find or very slow, but especially because I was and I’m still with very good chefs. I tried to cook a bit, but amazed by my mum dishes and my friends capabilities, I couldn’t bother to cook some of my recipes.

In Spain the only one I tried was the Insalata di riso or Rice salad, fresh, easy, and perfect to use all the food left in the fridge. The only thing that really matter is the time of cooking of the rice. If you are good with that, the dish will be a success.

Ingredients: rice,  pitted olives (green or black it’s the same), cherry tomatoes, Frankfurt or ham, emmethal, eggs, mais, pies, cappers, or whatever else you like.

For this recipe I have asked to everyone the secret they use to cook the rice and there are 2000 different theories. I tried one, but I wasn’t happy neither with that, so I will give you my mum’s solution:

Put some water to boil with salt and then add around 50 gr of rice per person.  Let the rice cook but try it often, I wouldn’t leave it there for more than 10 minutes. You need to drain it when “al dente”. That’s really important. So if on the bag it says 15 minutes, try it at 10 and remember that it will finish to cook a bit outside too. If instead the rice is already perfect, pass it under cold water to stop the cooking process.

In the meantime, boil also some egg, cut some emmenthal cheese, ham or Frankfurt, olives, cappers, peppers or cherry tomatoes if you want, mais and if you can, boil also some pies. I love them in this salad.

When the rice is ready and all these ingredients are cut in pieces, add some oil to the rice and all the ingredients, mixing very well. My mum doesn’t use to add anything else to it, maybe just a bit of salt and pepper, but all the ingredients will give the taste to the rice.

Serve in a plate and Buon appetito!

PS. Mamy con la cottura del riso sono una vera tragedia…mi viene sempre extra cotto! Argh! ho provato anche con un misurino di riso e 3 di acqua e nulla, alla fine era un pappone. La prossima volta mi ci metto proprio con attenzione, e vediamo se al prossimo pic nic saro’ piu’ fortunata! Meglio i risotti del riso semplice! uffa!

Easter Breakfast – Colazione di Pasqua (-42 weeks)

Recipe 87: Yesterday i had the classic italian Easter breakfast that we use to do with boiled eggs and salami. I think is the only occasion in Italy where we have a salty breakfast! However to make the breakfats truly complete and traditional i made some Easter cheese pizza bread that we call Pizza Pasqualina. With eggs and salami it’s just perfect!

These are the ingredients: 250gr flour, 2eggs, 35gr of pecorino and 15gr of Parmesan, than 50 gr of  Emmenthal in little pieces, 50 ml olive oil, 50 ml water, salt, pepper and 25gr of yeast.

Take the yeast and put it in some warm water until it get totally liquid. Mix this with all the other ingredients: the grated cheese, the Emmenthal in pieces, the flour, the 2 whole eggs.

Measure 50 ml of olive oil, and 50 ml of water, then add some salt and pepper and mix all with the rest. It will become a very soft dough that you will need to place in a recipient covered for 1 hour, 1hour and half.

Then you can directly pass it in the oven at 180 degree for 1 hour or until it get goldish on the top. Then cut it and serve it with salami and eggs and the breakfast is ready!

Then of course you will have the best breakfast ever if you will offer also a piece of the classic Colomba and an Easter Chocolate egg. You can’t miss that in Easter!

Buon appetito and Happy easter!

PS. Mamy anche questa Pasqua e’ passata, ma mi sono divertita a fare questa pizza Pasqualina. E’ cosi tradizionale e poi fatta in casa e’ tutta un’altra cosa rispetto a quella comprata! Nel frattempo auguri di buona Pasquetta!