Tag Archives: nutmeg

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!

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The witch’s Halloween souffle’ (-12 weeks)

Recipe 28:This Halloween i really didn’t have the time to organize a fancy dress party and not even a real Halloween menu, but i have still invited some friends at home. So i simply decided to stick to the orange as an Halloween theme and i made pasta with pumpkin and mushroom, and this double color souffle that i always loved.

Very delicate in the taste, it’s made by vegetables and besciamella sauce mixed together. Here are the ingredients: 500 gr. of frozen chopped spinach, 250 gr of carrots, 50 gr of butter, 3eggs, 30 gr Parmesan, 50 gr flour, 300ml of milk, salt, nutmeg.

Wash, peal and boil the carrots. When ready cut them finely and place it in a pan with 25gr of butter. In the meantime, boil also the chopped spinach and when ready, drain them and leave it in one side to cool down.

Add to the carrots 25gr of flour and 125ml of milk and mix it all for around 10 minutes, or until it gets thick. You will create in this way a light besciamella that you will need to let cool down after adding the 15gr Parmesan, the salt and nutmeg.

When the spinach are cold, add a yolk egg  and mix. In another pan you will prepare some more besciamella also for the spinach: 25gr butter with 25gr flour and around 150-200ml of milk. Stir all until it get thick and when a bit cold, add it to the spinach with 15gr Parmesan and some salt.

Add to egg yolk to the carrots too and put all the white parts of the egg to whip up in the mixer. 2 parts of this will need to go in the carrots and one part in the spinach.

Now let’s prepare the backing pan putting some butter on the inside, covered in flour to don’t make the souffle’ stick. Place the spinach mix first and then the carrots one.

At this point my mum use to cook this in teh oven but a “bagno maria” so in another conteiner with boiling water. In this way the souffle is not in direct contact with the hot. I didn’t have any other big container so i place it in the oven at 200 degree for one our with a bit of pieces of butter on the top. It was really good anyway…maybe a bit harder than a souffle’, but still easy and nice.


When the souffle’ is cooking, don’t open the oven or it will collapse. When you think is ready, try a tooth pick in the inside and if it’s dry, you can directly turn it on a plate and serve it. If you will wait it will collapse again.

So serve it hot straight away. I added some Parmesan but also without it’s very good. Enjoy!

PS. Beh  mamy non m’e’ venuto male anche se non l’ho cotto a bagno maria no? Il problema e’ che per farlo staccare dal recipiente ho aspettato e come volevasi dimostrare mi s’e’ ammosciato e la parte arancione quasi non si vede. Ma che buono!

Patate Duchesse – from France but always in my mum favourites!

Recipe 30: and not only in my mum favorites…in mine and in the majority of our guests too! This is a classic dish for party because everyone like potatoes and this can be made in big quantity and the frozen to have it always ready. It’s  a long time i wanted to do them but i was missing the main tool: the Piping Bag and now i finally have one!

Ingredients for 4-5 people: 1 kilo of potatoes, 100gr butter, Parmesan, salt, pepper, nutmeg, some milk, 1 whole egg and 3 egg yolks.

Let’s start from the potatoes. Clean them from the skin and place them in a big sauce pan with water and salt. Let the water boil and leave them there for around 20 minutes. They need to cook but without become to soft. In the meantime in a big container place the egg, the salt, the Parmesan, nutmeg and pepper. Mix a bit and add the butter.

This time i had some Gorgonzola cheese left too and i decided to add it to the mix. I though the taste could go well together.

Drain the potatoes and mash them, then add them to the mix and create a smooth mix. If too hard, add some milk enough to make the mash potatoes quite creamy, but not too liquid.

Taste it and add salt pepper or nutmeg if needed. When ready, place all the content in one or more piping bag and start to create your potatoes.

Place some baking paper on the baking tray and push the bag to make the first potato duchesse. Push in the center to make it more consistent, but don’t made them too big or little.If you have a pastry brush you can paint them with an egg, otherwise just place them in the oven at 180 degree for  around 15 minutes. Check in the meantime. It will be very easy to see them take color and get ready. When they look like the picture, simply take them out and serve it!

Enjoy!

PS: mamy hai visto il tuo cavallo di battaglia come m’e’ venuto bene? Il puree era fantastico perche’ c’ho aggiunto un po’ di latte e pure di gorgonzola, percio’ quandop le addenti fuori sono croccanti e dentro belle morbide! Buonissime!

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!

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!

Minestra d’orzo perlato – Pearl barley soup

Recipe 35: The autumn is definitely here so last night i decided to make this soup my mum used to cook often in the winter. I love the pearl barley because it’s lighter but much more consistent than the rice and with a very particular taste and “texture”. When you cook the barley in fact it seems letting out some sort of amid that make the soup even more saucy and creamy.

However, if you have never try it before, just cook this recipe and you will understand what I’m speaking about. The ingredients for 2 people are: 100-120 gr of pearl barley, 1 big potato, 1 celery, 1 carrot, 1 little onion or shallot, some olive oil, a little chili, rosemary and nutmeg if you like it, 70 gr pancetta or speck if you can find it, 50-100gr kidney beans in spring water, 2 vegetable stocks, some mushrooms and some Parmesan or Pecorino cheese.

Considering the ingredients, i have also chosen this dish to participate to “in the bag” food blog event organized by the blog “A slice of cherry pie‘. I hope they will include me in the round-up!

To cook the barley i suggest you to follow the instruction on the product, because i think everyone is slightly different. To cook mine i had to place it in a sauce pan and cover it with cold water. Let it boil and just after drain it and pass it under cold water. Then you need to place it again in the sauce pan, again covered with cold water and wait 1 hour and 1/4 to have it ready. Yes, it’s a bit long but it’s worth it.

As soon as was starting this second part of the cooking process i added 2 vegetable stocks.

In the meantime that the barley is cooking, clean and cut in little pieces the carrot, the celery, the onion, the potato, some mushrooms and the chili. Put everything in a pan with a bit of boiling olive oil and let it cook. When almost ready, add also the pancetta and the rosemary. Of course if you want a vegetarian version you can also avoid the pancetta and I’m sure the taste will be amazing anyway.

If the water of the barley will reduce a lot, add some other but i suggest a bit worm to don’t stop the cooking process. Around half an hour before the end of the cooking timing, add the mixed vegetable and pancetta to the barley and mix it all. Add at this point some nutmeg too and some more warm water.

Let cook everything for at least 20 minute (the carrots and the potatoes take a bit long to get soft) and then try the soup. Adjust the taste with some salt if needed and add now also some kidney beans. The ones sold in spring water don’t need to boil and are ready to be eaten, so just add them at the end.

When the barley has absorbed all the water, becoming a thick and creamy soup, just add some grated Pecorino or Parmesan cheese, in the pan. Mix a bit and serve it hot!

Buon appetito!

PS. Mamy questa devi provare a fartela pure te. Sono infatti convinta che la tua era senza pancetta o speck, ma avendo un po’ di avanzi nel frigo, ho mischiato tutto e l’unione di tutti questi sapori ci sta benissimo! A Nathalie avevo servita una bella porzione e se l’e’ spazzolata! Poi sai che l’orzo ha veramente pochissime calorie? Buonissimo!

Ferragosto Menu’: Quiche spinach and mascarpone (-22 weeks)

Recipe 48: finally for ferragosto I decided to prepare also a quiche with spinach, another classic in my mother parties preparations but this time I changed it a bit and I was very happy with the result!

Ingredients: 1 packet of shortcrust pastry, 450gr of frozen spinach(in buy best they have it), 150 gr mascarpone, pepper, 2 eggs, salt, just a bit of pancetta (40 gr) and nutmeg.

Boil the spinach in salty water and wait for them to be cooked. When ready, drain them very well, taking of all the water.
Prepare the baking pan with some baking paper or butter and flour as usual. Then place the pastry in the pan after having alredy stretched it in a flat round form. Mix the spinach with the mascarpone, the eggs, the salt, papper and nutmeg, adding a bit of pancetta already slightly cooked without oil. Here is the main difference with my mum’s one, made with ricotta and some pieces of frankfurts.Place the mix in the pastry and adjust the borders to contain perfectluy the filling! Place it in a prehitted oven at 200 degrees for around 30 40 minutes. Check with a tooth pick if inside the quiche is cooked and be ready to eat!
Buon appetito!PS: Mamy ho fatto anche la tua quiche con gli spinaci, ma non ho trovato la ricotta percio’ ho usato il mascarpone,mentre in cambio dei wurstel ho preferito dargli piu’sapore con la pancetta! Mi hanno detto tutti che era ottima!