Tag Archives: mozzarella

Fiori di zucca fritti – Fried courgettes’ flowers (- 10 weeks)

Recipe 23: This is a recipe that it’s quite difficult to realize in UK, just because it’s almost impossible to find the courgettes’ flowers in here. By the way it’s so typical, so good and i wanted to try to do it so much that i wait a week that i was back in Italy to try it. This as well couldn’t miss on my blog!

Ingredients: buy 2-3 courgette’s flower per person. Probably you can find them in spring in Borought Market also if they will be a bit more expensive than in Italy. Then buy 2 mozzarella cheeses, some anchovies under oil, salt, pepper, some flour and olive oil.

Wash the flowers and let them dry. Cut the mozzarella (my mum had bufalo mozzarella… just amazing) and the anchovies in pieces big enough to enter in the flowers.

Open them a bit, insert the cheese and the anchovies add some salt and pepper and close them as you can. Prepare now the Pastella, a mix of flour and water.

You will need the pastella to cover the flower before to fry them, so i can’t really give you teh quantity of flour and water. Just mix a big quantity and if it’s to liquid you can always add more flour or pass the flower in more flour after (as i did). However thicker it is and more crunchy and crispy are coming the flowers.

Then place them in boiling oil and wait for them to cook, turning them every now and then. When ready and colored, take them off and place them on an absorbing kitchen paper before to serve them still hot!

It will be a success! Buon appetito!

PS. Mamy che te ne pare? alla fine ci sono venuti benino no? Io avrei fatto la pastella piu’ corposa, ma era cosi tanto che no  li mangiavo che tra la mozzarella di bufala ed il fatto che in casa rimangono piu’ leggeri, me li sono proprio goduti!

Fiori di Zucca fritti

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Suppli di Nonna “Zia Pina” – Unforgettable!

Recipe 37: This is a very sad day for me. Today it’s exactly one month that one of my favourite person in my family left us all. She was just great, with her personality, with her hard mind and massive humor, she was clever, strong… let’s say just special and really unique! She was Zia Pina, as everyone use to call her like if it was a real name, and in our family she was also the master of the suppli. Every party and big occasion wasn’t the same without her suppli!

Thanks God i could have her recipe, that for me is almost gold, and i have cooked them today in her memory! Also if it’s not directly ones of my mum’s, this is the official suppli recipe in our family. Nothing to compare with the ones she used to make, but i can tell you they were amazing. I will miss her, but i will always think about her especially cooking her delicious dish!

Ingredients for around 20 suppli: 250 gr rice, 1 mozzarella (125gr), 2 eggs, some grated parmesan cheese, 2 vegetable stock, olive oil and seeds oil to fry, bread crumb. In the rice you will need some RAGU’ SAUCE for which you will need: 100gr of mince beef, 250-300gr passata of tomatoes, 1 carrot, 1 celery, parsley, onion, salt, pepper.

Start preparing the ragu’ following this recipe but the right dosis of ingredients for the suppli are above (the sauce needs to be a bit lighter) and let it cook at low fire for 30minute/1 hour.


Then prepare the rice. There are 2 systems. You can put the rice in a saucepan with lots of water and 2 vegetable cubes for some minutes. When boil, start to try the rice until cooked and then drain it. Add the ragu and some Parmesan and  let it cool down.
Or you can put some rice in a sauce pan let it toast for a bit add some white wine and when evaporated start to had some boilong water previously prepared with the 2 vegetable stocks. Keep on adding water and wait for it to evaporate. When the rice seems almost ready add the ragu’ and finish to cook. When ready place it in a low and big recipient and wait for it to cool down. You can even place it in the fridge.

When cold add 2 whole eggs, some grated Parmesan cheese, and the mozzarella in pieces and mix it all.
Now prepare a plate with some bread crumbs and prepare the balls of rice. I prefer them quite little but they can also be a bit longer if you want. Pass them in the bread crumbs and leave them on a plate.
Put some seeds oil in a sauce pan not to big and let it boil. This oil is more adeguate to fry because lighter, but when needed (after having fried few suppli) you will need to add some more oil and you can mix it with the normal extra virgin one. When ready place the rice ball in it and let them become goldish then turn them and when all crunchy and colored, take them out. Place them on a plate with some kitchen paper to absorb the oil.
After few minute you can serve it! If they are still quite warm, opening them  the mozzarella will create some delicious filaments that let us call this dish “suppli al telefono” or at the phone. This is normally a starter or served with some vegetable it’s a perfect one dish meal.

Buon appetito!

Ps. Mamy hai visto che sono riuscita a fare I suppli di zia Pina in tempo per l’anniversario? Era il mio piccolo pensiero per lei anche da me che sono cosi lontana! Ci tenevo proprio tanto! Sono venuti buonissimi, niente a che vedere con quelli che compri… ma i suoi erano imbattibili!

Ferragosto Menu’: Pasta fredda – Cold pasta or pasta salad

Recipe 49: This is something I was waiting to cook since 2 months…more or less since we started to see some sun in London and we began to organize picnics in the parks. Finally I never did it and this Ferragosto was just the right occasion! So here is the simple but delicious recipe.

The ingredients for 3 people are: 300gr short pasta (I used fusilli), 1 can of tuna (or you can do without if you are vegetarian, and it’s going to be great anyway), 2 little bags of little mozzarelle or 2 mozzarelle to cut in pieces, some cherry tomatoes, some pitted black olives, oregan, fresh basil, salt, pepper and  olive oil.

Boil the pasta in some salty water until al dente or even a bit before. Just to give you an example on the english ( and I have to mention this because if it’s not an Italian brand you need to be even more careful ) pasta bag there was written 12 minute and I take the pasta off at 8 minutes because was al dente…not to hard or with flour taste, but not even melted.

Drain the pasta and pass it under cold running water to stop the cooking process. Then place it in a big container and add some olive oil. Mix until all the pasta is divided and start to add the ingredients: cut the mozzarella, the cherry tomatoes and the black olives in half.  Then add the tuna, the fresh basil the origan, salt and pepper.Mix it all with some more oil if needed and be ready to eat! We used plastic glasses instead of plates and it was great! It’s a good solution for lunches in the park. Enjoy!

PS: Mamy che buona!!! Che belle mangiate checi facevamo di pasta fredda ed insalate di riso a Lavinio eh??? Qui invece bisogna sempre aspettare il tempo propizio, ma diciamo che quest’anno c’e’ andata bene! E poi per Ferragosto non puo’ mancare! Con il tapperware faceva anche effetto pranzo in spiaggia… mancava solo il mare e la ghiacciaia 🙂

Caramelle salate – salty little candies (-6 kg!!!)

Recipe 59: This is a classic of my mum’s dinners with guests. It’s something she used to do very often when i was little because it’s a very easy starter but really good and everyone like it. She call them the salty candies o caramelle satate!

Ingredients for 4 people: Buy some puff pastry or brick leaf (you can find this in Waitrose), 2-3 frankfurters, one mozzarella, 1 egg and some olive oil.

The preparation it’s very very easy: just stretch the puff pastry until very thin and cut it in squares. If you are using the brick leaf instead you will need to double each of them and cut it in some big pieces.

Then cut the frankfurt and the mozzarella in pieces and put one of each in the little pastry squares or brick leaf. Using the pastry you will be able to close them exactly like a classic candy and they will look really nice. If you are instead using the brick leaf you will need to close it like little sack and you will need a tooth peak for each.

Once ready, place them in a baking pan and pour on the top some olive oil or, if you have a brush, you could apply some egg. This is very important especially when you use the puff pastry, because it will be the final nice color to the candies.

Put in the oven for 20 minutes at 180 but check it often just to don’t make them burn. Serve it without stick if you can take it away and enjoy!

These instead are the ones made with puff pastry!

And now, after the recipe i give you a little update before the holidays: i have reached – 6kg and this thanks to some alcohol free weekends, after lots of weeks of parties, and thanks to a bit of sport more. I mean i needed to, considering i will comeback in Italy for 2 weeks and there will be really hard to don’t fell in temptation with the food. So let’s hope it’s not going to be a massive disaster otherwise i won’t be able to lose other 4 kg before january!

PS. Mamy te le ricordi le caramelle! queste sono sempre state una delle mie ricette di punta! facile rapide e che piacciono a tutte. Avevamo un po’ di questi fogli di pasta sfoglia a casa e ho pensato di fare questi sacchettini, visto che la vera forma di caramella non tiene con questi. E visto che non avevo uova le ho spennelate con un pochino di olio e son venute bene! ah sono scesa un altro kg, giusto in tempo per le abbuffate campigliesche! Speriamo bene! Ci vediamo tra pochissimo!

Orecchiette peperoni e mozzarella – peppers and mozzarella pasta (-28 weeks)

Recipe 60: Do you have friends coming at the last moment, or you just want a quick and nice recipe for your dinner? Here is one i tried last week. I came back home quite late and i wanted something quick to prepare but tasty, so i opened the fridge and i found some peppers and mozzarella… so here it is!

Ingredients for 2 people : 200gr of short pasta (i used the orecchiette because they can maintain well the sauce and the little pieces of ingredients, thanks to their shape), one pepper, olive oil, one mozzarella (if you have buffalo mozzarella it’s even better or you can use just cream), basil, Parmesan, a garlic clove and cherry tomatoes if you like.

Now i will give you 3 different ideas to make pasta with peppers:

The first one is the easiest one. Just cut the pepper in little pieces, put some oil in a pan and let cook a clove of garlic in it. When goldish take it out and put the peppers to cook. In the meantime boil some water with salt for the pasta and cut the mozzarella in little pieces. When the pepper is soft and well cooked, add some mozzarella and let it melt. When the pasta is ready just add this to the pan with pepper, mozzarella and oil and let it take all the sauce. Serve it in a plate with Parmesan and the dish is ready!

The second option is to put some cherry tomatoes with the pepper and the oil in the pan and some basil leaves and let it cook. Then you can add the pasta, while you will put the buffalo mozzarella and other basil leaves just on top, fresh and tasty, without not even Parmesan. This is a bit more exclusive and summery!

Finally another sauce that i love it’s with peppers and cream, so exactly the same procedure than before, but instead than mozzarella you put a bit of cream in the pan and you add the pasta. I would serve it with some Parmesan too, But i advise you this is better in winter considering the cream it’s quite heavy.

So which one do you prefer?

PS. Mamy questa ricetta l’ho fatta rapida rapida con cio’ che ho trovato nel frigorifero, ma ti diro’ che l’accostamento con le orecchiette ci stava benissimo. Certo ad averci la mozzarella di bufala sarebbe stato diverso, ma tutto questo formaggio che filava con i peperoni, non e’ male per niente!

Crostini alle alici – Anchovies crostini (-33 weeks)

Recipe 71:  Perfect as a starter, but also as a family maincourse, especially if you have children at home… they will love it. My mum used to do it often because it’s very easy, cheap and i just couldn’t stop to eat them. In the weekend i invited an italian friend at my place and when i gave her the crostini, she was just so happy! It a classic also in her house!

Ingredients 2 people: 6 slices of bread, 2 or 3 anchovies in olive oil, 1 mozzarella, and some butter. Nothing else!

Cut the bread in little squares. You can also cut the borders if you want. Put them under the grill with a little piece of mozzarella on top and wait for 5-10 minutes.

In the meantime take the anchovies and cut them in little pieces. Put some butter in a pan and on a low fire and add the anchovies. Let the butter melt and in the meantime, with the help of a little spoon, press the anchovies and mix them with the butter. After a bit this will take the consistency of a cream. If you want and you have it, you can also add some “anchovies paste”, but then put just one anchovy.

When the mozzarella will be melted and the bread will be crunchy, take them out of the oven and just place on all of them a bit of the anchovies and butter cream!  OK maybe the look it’s not amazing, but the taste you can believe me it’s really good!

Just try! It’s so easy…and leave a comment here after please!

I hope you will enjoy!

PS. Mamy te li ricordi i mitici crostini di alici che mi piacevano tanto??? avevo comprato le alici per il vitel tonne’ e non ho potuto resistere! Anna ed io ci siamo leccate i baffi! Penso siamo ritornate indietro di 20 anni!

Another italian classic: ham, figs and Caprese salad (-39weeks)

Recipe 81: Big announcement this weekend. The figs are arrived in the supermarket! OK these are not the best figs ever, very sweet and soft, but they are good enough to have another classic italian dish for a light lunch or starter.

Ingredients: you will just need 4-5 figs, some Parma ham, 1 mozzarella, 4-5 tomatoes, 1 avocado or only some basil leaves, salt and olive oil.

For the Prosciutto e Fichi, just peal the figs and cut them in half. Put the ham on a plate with them and that’s all.

To make the dish a bit more complete, just add the Caprese salad: cut the mozzarella in slices, then wash the tomatoes and cut them in slices too and serve in a plate placing them alternately. Then if you want, you can just add between the slices some basil leaves as we do in Italy, but otherwise you can also peal an avocado and add some slices of this too. With some olive oil, salt and pepper the dish will be ready!

Enjoy and have a nice weekend!

PS. Mamy lo scorso fine settimana non ho potuto resistere a prosciutto e fichi! quando ho visto i fichi al supermercato per quanto piccolini non ho potuto fare a meno di prenderli. E con un po’ di prosciutto crudo ed una caprese, mi sono fatta proprio un bel pranzetti all’italiana!