Tag Archives: ham

Polpettone by aunt Lidia – another family classic! (-13 weeks)

Recipe 31: Sunday i wanted to cook some comfort food as you say here. I wanted something that could smell “sunday with my family” and to change i decided for some meet and potatoes, that i don’t cook often really. So finally i choose to make my aunt’s famous Polpettone and i loved it!

Ingredients for 4-5 people: 500gr mince meat, 3eggs, some Parmesan, some cooked ham slices, one little bread loaf, some milk, salt, pepper, nutmeg and 2 vegetable stocks.

In a big bowl mix an egg with the Parmesan, salt , pepper and nutmeg. In another container place some milk and the bread in little pieces. Let them absorb the milk and when soft, drain them from the milk in excess and place it in the big bawl with the mince meat to. Mix it all well until homogeneous.

Then stretch the meat and make it in a rectangular thin surface. Now add the slices of ham and the other 2 boiled egg as in the picture, roll the meat and close it well. At this point prepare a plate with some breadcrumbs and pass the meat in the plate trying to cover it all with it.

Now pass the meat on a pan or in a sauce pan with some oil for some minute. The fire don’t have to be high and you will need to turn the meat often until it take a very nice color. Waiting for the meat to cook a bit, prepare some broth, putting the stock and some hot water in another little pan.

At this point the meat will be ready for the oven. It will need around 1 hour and half to cook at 180 degree and you will need to check it and turn it sometimes adding some broth stock every time… but the result worth the long time spend near the oven.

My aunt suggest then to let it cool down and put it then in the fridge in aluminum paper and cut it and serve it the day after! Maybe is one of these recipe that need time to get better, Put the sauce created with the broth in another container and conserve it in the fridge for the time you will eat the meat.

Then just cut it, hot it up and serve with the sauce pre-hotted for a bit. Buon appetito!

PS.Mamma il polpettone della domenica e’ proprio un classico e me lo sono gustato un sacco. E’ venuta anche a cena una mia amica australiana che ha molto apprezzato! Certo un po’ lunghetto ma piu’ facile di cio’ che pensassi! E meno male che ho la ricetta di Zia Lidia!

Wrapped chicken breasts – Petti di pollo in camicia (-16 weeks)

Recipe 36: this is another easy recipe that sometimes my mum used to prepare to change a bit. The chicken is something that goes well with lots of ingredients but especially with cheese, so you can try this recipe with cheese and ham or you can also try the same but with some mushrooms.

Ingredients for 2 people: 2 chicken breasts, some slices of cooked ham (it depends by the cut) or Parma ham, some Emmental cheese (between 50 and 100gr following your taste and the size of the chicken breasts), salt, pepper, olive oil and parsley.

First of all you will need to make your chicken breast very thin, or opening them up like i normally do (considering here they are particularly big) or using something to press them . Then place some slices of cheese long the meat and add some chopped fresh parsley or even rosemary if you have.

Then place the ham slices on top until cover it all. Let some oil boil in a pan and then start to cook the chicken putting the ham side down. Leave it there for some minutes and then, when it stars to look like cooked, turn it and leave it again. Keep on doing this until totally cooked. You can even cut a bit the meat to check if it’s perfectly cooked inside.

Serve it with some vegetables and a bit of lemon if you like it and enjoy!

For the other version i suggest you too cook some mushrooms before with a bit of oil and garlic, or you can even try to cover the cheese and chicken with some mushrooms in slices and follow the same process to cook it.

PS: Mamy t’e’ piaciuta questa rivisitazione del tuo pollo con la crema di formaggio ed il prosciutto…ma mi ricordo ci aggiungevi anche i funghi talvolta. Non ti aveva dato la ricetta Mirella? A me piaceva tanto e l’altro giorno mi e’ rivenuto in mente, ma invece di far fondere il formaggio da un’altra parte, ho pensato di metterlo sul pollo direttamente e coprirlo con il prosciutto! Da qui petti di pollo in camicia!

Ah quasi dimenticavo… Buon Onomastico Mamy!

Frittata di spaghetti – Pasta omelette

Recipe 47: last week we had some guess at home from France and I discovered a very strange way to eat pasta. Basically they cook it and left that in the fridge ready to be mixed with some sauce when needed! They left some boiled pasta in the fridge and this was for me the best occasion to cook a dish I didn’t eat for a long time… I think since I was kid: the pasta omelette or frittata di pasta. The funny thing is that I saw it sold in Carluccio some weeks ago as a very special plate!!!
In reality this come from the old tradition to use all the leftover in the fridge. Do you know? In poor time this is the rule and this dish in its simplicity it’s just amazing!Ingredients: leftover pasta (200 or 300gr, then I added some cream left, 150gr of frozen peas, 5 slices of cooked ham, half of a big onion, salt, pepper, 2 or 3 eggs depending by the pasta, some parmesan and olive oil.

Defrost the peas while you are making hot some oil in a pan. Put the chopped onion in the pan and when goldish add the peas and the ham in pieces. Boil the pasta in salty water or just use some pasta you have also if cooked with tomato sauce.

Otherwise you can add some cream if you want or cheese. Drain the pasta and add it to the pan. In a bowl mix 2 or 3 eggs, adding some Parmesan (depending by your taste) and the pour the mix on the pasta when the pan is out of the fire and not too hot otherwise the eggs will cook.

Cover a baking pan with some baking paper and place the pasta well mixed with the rest of the ingredients in it. Put it in a pre-hitten oven at around 200 degree for half an hour and add the grill at the end to make it crispy on the top.

Then serve it in a plate or you can also eat it the day after without hot it up bit just at the temperature of the ambient! I prefer it like this!!! Enjoy!Ps. Mamma ti ricordi la frittata di pasta? Pensa che l’ho vista in vendita in un italian delicatessen di qui! Non ho resistito! Dovevo cucinarla!! E con il fatto che dovevo partire e’ stata un”idea perfetta per svuotare il frigo!

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!

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!

The Crepes are allowed!(-6kg)

I keep on saying that it’s better to don’t force yourself to stick to a crazy diet , renouncing to everything. I really believe it’s easier to lose weight trying everything without exceed of course.

And i have never been so right as in this case: the crepes are definitely allowed!

Finally they are just a bit of flour, milk and 2 eggs for at least 20 crepes…so how many calories do you think they can really have??? Ok if you buy them outside with butter and lots of cheese, you can’t pretend to stick to the diet, but if you do them at home and you are careful with what you put inside, you can really enjoy them without any problem.

As you can see i went for : ham, mushrooms, courgette, 70 gr mozzarella and a bit of salt and pepper. Just with this few ingredients it was delicious, lighter than a sandwich and much more tasty! Very good.

If you don’t want the cheese you can even put an egg on top and it will cook nicely, making the crepe even better. Of course then the problem is if you want a sweet one, because i really don’t know what to suggest you… for sure no butter and sugar or nutella… maybe just a bit of honey?

PS. Mamy Nat ha cucinato le crepes l’altro giorno e proprio non ho potuto dire di no, dato che era tradizione da loro. Lei le fa buonissime e molto light perche’ mi ha detto gli ingredienti e sono veramente poco caloriche considerando che te ne  escono una ventina. Poi per il ripieno ho limitato il formaggio a un po’ di mozzarella e ho aggiunto tante verdure fresche. Buone e saporite. Certo le tue con la besciamella non le batte nessuno!

Portafogli deliziosi – Delicious wallets

portafogli 1

Recipe 123: This is a dish that i love but it was quite hard to prepare because here in London is very difficult to find veal’s meat. I was especially looking for a particular cut of the veal, very tender and a bit expensive but absolutely delicious, the one called “top round” i think. However at the end i bought some escalopes, but they cut them very thin and pressed them a bit.

Ingredients for 3-4 people: 4 veal escalopes – 4/6 ham slices – 4 good slices of Emmental cheese – 50gr butter – some black pitted olives – some sage leaves – salt – one vegetable stock – 1 glass of dry white wine and, very important, some toothpicks.

Portafogli 2

This dish is very simple: you just need to place the ham the cheese and the black olive (if you like them) on the veal, as shown in the pictures and then you close each piece of meat with 2 or 3 toothpicks an some sage leaves. The secret is just to close them properly, creating almost a triangle, so nothing can come out while you are cooking them.

portafogli deliziosi 3

Put in a pan the 50gr butter and let it melt. Then place the meat in the pan, put some salt and pepper and cook it a bit. In the meantime prepare some boiling water in a little saucepan and add the vegetable stock to create the “brodo’.

When the meat is a bit colored, add the glass of wine and when it’s all evaporated, start to use the brodo: you will add it bit by bit every few minutes, to let the meat cook and to create a nice sauce in the same time. You can also cover the pan if you want. The fire don’t have to be too strong but just enough to cook the meat without burn it. The meat will cook in 15-20 minutes.

Serve in a plate with the sauce on top and with some vegetables.

Enjoy!

PS. Mamy, qui la carne di vitella la vendono solo in posti super specializzati. E poi la fesa o noce di vitello e’ proprio inesistente, non sai quanti macellai ho girato! Alla fine ho preso delle fettine, che erano buone ma non tenerissime come la tua. Comunque il piatto e’ venuto buonissimo e poi con tutto questo tempo senza mangiare carne di vitella… ci siamo leccati i baffi! Ho messo le olive nere nella ricetta invece dei carciofini perche’ come sai non sono un’amante dei sottaceti, e diciamo che il sapore delle olive di qui non e’ fortissimo percio’ non si sentiva tanto la differenza, ma giusto il necessario.