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!
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!
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?
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!
Posted in Dolci - Sweet stuff, vegetarian
Tagged baking powder, butter, cake, ciambellone, cioccolato, cocco, coconut, dark chocolate, eggs, flour, milk, sugar, torta, vanilla pod
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!
Posted in vegetables, vegetarian
Tagged butter, contorno, mash, milk, nutmeg, parmesan, pepper, potatoes, pure', purea, salt
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.
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!