Tag Archives: milk

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!

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Mozzarella in carrozza – Fried or baked mozzarella

Recipe 45: This is a recipe that remembers me when I was little and I used to go to the beach near Rome with my father. We used to go in a place with a bar serving lunches and snacks and this dish was my favourite ever there! It’s not really a light summery recipe, but it’s sooo good you need to try! And if you make it in little pieces it’s also perfect for an happy hour with friends!

Ingredients: the original recipe is with white sliced bread, but this time I have also tried with Bagels having some leftover at home. But for you let’s stick to the original! You will need 8 slices of bread, 2 mozzarelle of around 125gr each, one glass of milk, salt , pepper, 2 eggs 8, some flour, breadcrumbs and 30gr of butter.Cut the borders of the bread and put some milk in a bowl with salt and pepper. Then prepare the mozzarella cutting it in thick slices and organize 2 plates, 1 with flour, 1 with bread crumbs and one bowl where you will mix 2  eggs with a pinch of  salt.Pass the bread a bit in the milk but don’t make it too dump. Place a slice of mozzarella on a slice of bread and cover it with the other, pressing a bit. Then pass it in the eggs bowl and then in the flour but just on the borders and then in the eggs again. In this way we are trying to create a stronger border to don’t allow the mozzarella to go out!
Then pass everything in the bread crumbs, turning them twice and pressing a bit to make the crumbs stick to the breadPlace them on some alluminium foil and pass on each slice a bit of butter, previously melted. Put them in the oven at 200 degree for around 15 minutes. Check and turn them as soon as they get colored. In the last minutes I suggest you to put some grill to make them even more crispy.If you want you could also fry them but I prefer tha baked version … A bit lighter?? When ready serve in a plate or cut them in little squares, but don’t let pass to much time or they will get cold and the mozzarella won’t be melted anymore! Buon appetito!

PS: Papy questa volta scrivo a te! Ti ricordi quanto impazzivo per le mozzarelle in carrozza di Ostia! Che buone! Le ho provate a rifare, ma il processo non e’ proprio facilissimo. Mi ci dovrei un po’ allenare. Mi sembra che  a mamma venizzero meglio!

Spaghetti alla Gricia (-27 weeks)

Recipe 58: This recipe doesn’t need a translation…you just need to call it like this! It’s a must of the roman tradition and if you go in Rome, you will see this pasta in the most of the restaurants. With the carbonara and the amatriciana this is another classic!

Ingredients 2 people: 200gr spaghetti, 100gr pancetta (but if you find the guanciale is better), 50 gr Pecorino (absolutely use just pecorino), some salt, balck pepper and a just a little bit of milk.

Also this recipe it’s really quick and easy. It’s basically a carbonara without eggs and all the taste comes from the amazing fresh ingredients. You don’t need to be a chef to make a good one!

Put some water to boil with salt and in the meantime cut the pancetta in very thin slices or pieces. When the water boils, add the spaghetti and place the pancetta to cook in a hot pan without any oil or butter. The pancetta is already quite greasy so it won’t need any other thing to cook.

When the spaghetti are cooked “al dente” (so one minute before the real time), drain them and add them to the pan with the pancetta. In the meantime in a bowl add just a little bit of milk to half of the pecorino and mix in a way to create almost a cream. Add this to the pasta and the pancetta and mix until the pecorino melts totally! the secret of this pasta is all here!!!

Now just serve it in a plate with some other pecorino on top and a good quantity of freshly grated black papper! Yummy!

Buon appetito!

PS. Mamy come poteva mancare sul mio blog una bella Gricia! Veramente l’apoteosi! Sto tentando di svuotare il frigo prima della partenza e avevo proprio questi 100gr di pancetta e ancora un po’ di pecorino e visto che era pure domenica, ho pensato che un bel piatto di pasta ci stava tutto! Che te ne pare?

Ciambellone cocco e cioccolato – chocolate & coconut cake

Recipe 64: Last weekend was the birthday of a friend coming form Italy and i couldn’t let him down without a birthday cake… so we organized a quick dinner in my house. The problem was that on sunday the majority of the supermarkets here in London close early, so i had to do my shopping in an express one… this means there was nothing! I just saw some coconut powder and this was the cake.

Ingredients: 200 gr of dark chocolate, 300gr flour, 170gr grated coconut, 250gr sugar, 150gr butter, 3 eggs, 1/2 cup of milk, some baking powder and  half of a vanilla pod. Choose a big baking pan because the mix will be quite a lot and the cake will also grow a lot in the oven.

Put in a little sauce pan the chocolate and melt it on a low fire. To avoid the chocolate from burn, you can put this pan in a bigger pan with boiling water. In this way the chocolate will melt for the hot from the water without burn or stick to the pan. In the meantime mix the 3 eggs and the sugar until they create a yellow cream.

Put the half cup of milk in the microwave and let it become hot. Then open the half vanilla pod and leave it in the hot milk to release all the flavor. When the chocolate is all melted, add the butter and let melt this too in the same way.

When the chocolate and butter are melted leave it to cool down. In the meantime add in the mixed the flour, the milk with vanilla, the coconut powder, a spoon of baking powder and finally the chocolate and butter.
Mix it all very well and don’t worry about the clots because these are created by the coconut powder, but it’s not a problem.

Choose the baking pan and cover it with butter and flour or just baking paper like i did.  Add the mix of ingredients and put it in the oven at 180-200 degree for 1 hour!  Here is the result! On top spread some icing sugar or coconut powder if you still have it and serve it with some ice cream or just whipped cream.

As for the whipped cream, we couldn’t find not even the candles in the express market, so just pure Ciambellone cocco e cioccolato and the only candle i had at home! However the birthday guy was happy and liked the cake… that’s the most important!

PS. Mamy lo scorso fine settimana ho dovuto improvvisare una torta di compleanno senza nenache i supermercati aperti. Cercavo la ricotta per fare la tua torta, ma purtroppo nulla e lunica cosa che c’era nel reparto dolci era una polvere di cocco. Non mi sembra tu abbia mai fatto dolci al cocco vero? Quindi presa dalla disperazione ho cercato una ricetta semplice che non richiedesse altro ed ecco il ciambellone cocco e cioccolato! Buonissimo! Poi per colazione il giorno dopo e’ ancora meglio!

Gnocchi di semolino alla Romana – Semolina Gnocchi

Recipe 79: When i was little sometimes my mum was bringing me to her collegue’s house and i still remember that days because she used to cook always the same for me and her girl: Gnocchi di Semolino. I discovered this recipe in her house and i will always remember her while cooking them! I used to love that afternoons!

Today i will share this recipe with you. This is a dish really good for parties, because you just put the Gnocchi in the oven and everyone will be happy!

Ingredients you will need for 4 people: 200 gr of Semolina, 800ml of milk, 2 egg yolks, 50gr butter, 50gr grated Parmesan, a bit of breadcrumbs, nutmeg and salt.

Put the milk in a big sauce pan and let it boil on a low fire . Then add the semolina little by little stirring and after a bit also some salt, nutmeg and 10gr butter. Mix with a whip to avoid clots.

Cook the semolina on a low fire for 10-15 minutes while mixing with a wooden spoon. When ready take it out from the fire and add the egg yolks, 30gr of butter and 30 gr of grated Parmesan.

Mix it all again and when it takes the right consistency, pour the semolina on a board. I suggest you to put some baking paper on it just to reduce the possibility of the Semolina to stick. With the help of a spatula create a good layer high around 2 cm and leave it until it get cold (some minutes).

If the Semolina seems too sticky dredge some flour on it and then with a little cup cut some discs large about 5cm. Put them on a baking tray where you could have put some butter and breadcrumbs or just a baking paper. Place the gnocchi one near the other, in lines.

When all the mix is finished and the tray are full, just add on top the rest of the grated Parmesan, a bit of breadcrumbs and  the rest of the butter in little pieces here and there. Put in the oven at 200 degree for about 20 minutes, checking the top is not getting too burnt.

Serve it on a plate, better if with some vegetable or even a sauce meat! Try with the Spezzatino! it was really a good combination. Enjoy!

PS. Mamy questi gnocchi di semolino erano proprio buoni, quasi come quelli di Grazia! ancora me li ricordo. E qui sono piaciuti a tutti perche nessuno li aveva mai mangiati…pensa neanche Anna! Che vergogna per una romana.

Pure’ di patate – mash potatoes (- 40 weeks)

Recipe 83: I have to be fair… this week i didn’t have so much time, not to cook, not to blog but not even to eat uff! So finally i also needed to think about something very easy and quite quick to cook and here is a basic recipe that couldn’t miss on my blog: the pure’ or purea in correct italian or as you say here mash potatoes!

Ingredients: you will just need 2-3 big potatoes, some milk, butter, nutmeg, salt, pepper and of course Parmesan.

Just clean, peal and cut the potatoes. Put them in same boiling water  for around 20 minutes. When ready, drain them and mash them with a fork.

At this point  add some  butter, around 25 gr and some milk but don’t too much otherwise the pure’ will be too liquid. Mix it all adding salt, pepper and a good quantity of nutmeg! If still too consistent you can add some more milk and now taste it! Anymore salt, milk or butter?

The pure’ it’s now ready but don’t forget the last touch… some grated Parmesan, i would say around 20-30 gr. Now serve it and enjoy!

PS: Mamy, questo era proprio immancabile nelle mie ricette… altro che i pure’ insipidi che fanno qui! Ad avercelo un’italiano in cucina che ci mette latte burro e parmigiano! E quando lo facevi tu era festa a casa! Proprio buono e niente a che vedere con le solite patate lesse!

Milky spinach!

Recipe 91: Today i will give you the chance to bring some new life in your dinner vegetable portion…the classic one and sometime only a day! Here is a super simple recipe my mum use to cook for me when i was little. It was the only way to let me eat vegetable and especially spinach!… I have always prefered Olivia to Popeye (Braccio di ferro in italian)!

Ingredients: just some frozen or fresh spinach, milk, butter, raisins and pine nuts if you like them.

I was just speaking about frozen spinach because to boil them and have a good quantity after, you need to use kilos of spinach. Instead if you find the frozen ones, you can just put them in teh water and the dish will be good anyway.

Another little problem is that in England no one sell frozen spinach and i have never understood why! Why you can have frozen peas, broccoli, potatoes, carrots but not spinach?

However i will tell you a secret: try to look for them in some 24hours managed by indian…they seems to be the only clever people to use frozen spinach to cook and they saved my recipes!

By the way just put some of them in some boiling and salty water and let them cook. In another pan put some butter and when the spinach are ready, drain them and put them in it.

Mix everything and add some more butter if you think you need. Then add some milk and some other salt and pepper if necessary. Leave them absorb the milk and the butter and serve in a plate with some Parmesan, raisins and pine nuts if you like them.

Buon appetito!

PS. Ciao Mamy e chi se li scorda i tuoi spinaci con il latte? semplici e buonissimi per cambiare un po’ la routine serale. Noi li abbiamo cucinati senza uva passa e pinoli perche’ a me piacciono piu’ al naturale, ma penso che il connubio non sia male. Non sai che delirio per trovare gli spinaci surgelati…, ma alla fine ce l’ho fatta!