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!
Posted in meat, vegetables
Tagged arrosto di vitella, besciamella, butter, emmenthal, flour, funghi, gruviera, milk, mushrooms, nutmeg, oil, pepper, salt, veal
Recipe 6: It’s a long time I wasn’t eating fresh pasta so last night it came the moment for a classic porcini mushrooms tagliatelle, easy quick and good as usual.
Ingredients for 3 people: 50gr dried porcini mushroom and 50-100 gr fresh mashroom, garlic, salt, oil, 300 gr tagliatelle, Parmesan, white wine onion and parsley.
Put the dried mushrooms in some warm water and let them there a bit. Then pass them on the fire and let them boil. In the meantime put to boil the water for the tagliatelle. Then drain them keeping their water in a side and place them in a pan with garlic onion oil and some parsley.
Then add the fresh mushrooms in slices, some salt and some of the water you put in a side. When evaporated, add the wine and wait for it to evaporate too. Then add some more water if all the mushrooms are not cooked. When the water for the pasta will boil, add the tagliatelle following the time written on the bag. If they are really fresh they won’t take too much.
When almost al dente, I added just a bit of milk to the mushroom to make them more creamy, and then I toss in there the tagliatelle as soon as drained.
Serve it hot with some chopped parsley and Parmesan cheese.
Ps. Quant’era che non mangiavo le tagliatelle? Non mi ricordo proprio piu’! Tu le facevi ogni tanto con i funghi porcini, ma qui sono impossibili da trovare percio’ ho unito secchi con qualche fungo fresco ma ho anche aggiunto troppo rosmarino che dava un po’ un sapore amarognolo. Meglio stare alla ricetta!
Recipe 17: This week I really wanted something quick, tasty but easy to cook! Lots of Christmas shopping to do and not so much time to be in the kitchen!
So I decided to comeback to the basic just giving a little twist to the dish for may guest! Initially in fact I thought to prepare just some spaghetti with oil, garlic and chili, but having a guest who could take this as a luck of care I decided to change it for tuna pasta.
For this recipes you will need: 200gr spaghetti, olive oil, salt, 1 red chili, some garlic cloves, some tuna fillets and parsley!
Put the water for the pasta, add the salt and wait until boiling. In a pan put some olive oil, garlic cloves until glodish and take them out. Cut the chili and let it cook with the rest. Add the pasta to the boiling water and wait for it to cook.
Now you can add the tuna fillets to the pan and some chopped parsley. Mix everything and let it cook. Then drain the pasta and toss it with the sauce just created. Wait a bit for the spaghetti to absorb well the oil and condiments.
Serve it on a plate and please don’t add any parmesan with these 2 recipes but just other parsley and another bit of oil if needed! The atse it’s better like this.
Simple, basic, traditional and great especially if you can make your spaghetti “al dente”, trust me!
PS. Mamy queste ricette di emergenza dell’ultimo momento sono sempre le “mejo” non c’e’ nulla da fare. E se io gia’ vado pazza per la semplice pasta aglio e olio, con un pochino di tonno, devo dire che e’ ancora meglio.
Recipe 18: This dish it’s quite light and very balanced, perfect for every dinner during the week and very quick to do also for guests. It’s typical in the center of Italy and it’s also fresh and simple.
Here the ingredients for 2 people: around 350gr of beef in a very thin cut (better if cut by the butcher or buy very thin steaks with less fat possible) a bag of rocket salad, oil, salt, pepper a bit of vinegar and Parmesan in slices!
Just put some oil in a pan with 2-3 garlic cloves. Leave it cook and get goldish and then take them out! In the meantime cut all the fat from the thin steak and cut it in little rectangular pieces. Place them in the pan with some salt and let it cook.
In a plate prepare a bed of rocket salad and mix it with some oil, balsamic vinagre and salt. When the meat is almost ready, put in the pan some rocket leaves to cook with the meat.
When all is ready place the meat on the rocket bed and add lots of Parmesan in slices! Enjoy!
PS. Mamy e da quanto tu non fai un bel piatto di straccetti? Io li ho trovati tra i nostri appunti e non ho potuto resistere… anche se magari sono meglio d’estate. Ma sono cosi rapidi e genuini, con questi semplici prodotti, che m’e’ venuta fuori una cenetta infrasettimanale con i fiocchi!
Recipe 32: I remember a recipe from my mum i used to like a lot. It’s pasta with cream of peppers. I wasn’t a big fan of peppers when i was little, but the pasta done in this way i always liked it. Last week i had some of them in the fridge and some cream left from another dish, so i decided to try this again.
Ingredients for 2 people: 200gr pasta, 2 big peppers, around 100gr single cream, one or two shots of vodka, garlic, salt, pepper, olive oil and Parmesan cheese.
Wash the peppers, cut the top, take off the seeds and stuff inside and cut them in little pieces. Put some oil in a pan, hot it up and add some garlic coves. Let it cook a bit and then take it of. In this way you will just taste the garlic without eat it. If you want to have more garlic taste, just crush it before to put it in the oil. Then add the peppers in pieces and some salt and pepper.
Let them cook well for some time and when quite soft you can prepare a sauce pan with some water and salt to then cook the pasta. While the water is boiling, place the peppers in a blender until you create a cream with them.Now you can also put the pasta in the water.
Place the peppers cream again in the pan and add some single cream. Let it cook for a bit and then add some vodka. This will give a special taste to the dish. For the quantities i used one of these little airplane bottle that i found in a supermarket near me.
When the pasta is ready just drain it and place it in the pan with the sauce, toss it a bit and serve it with some fresh grated Parmesan . Enjoy!
PS. Mamy non so se ti ricordi queste penne al sugo di pepperoni. Le hai fatte per alcune cene ed io le trovo buonissime perche invece di essere le classiche penne che sanno per lo piu’ di panna, hanno quel tocco in piu’ della Vodka che ci sta proprio bene!
Posted in pasta, vegetarian
Tagged crema di peperoni, garlic, oil, parmesan, pasta, pepper, Peppers, salt, single cream, vodka
Recipe 38: It’s definitely autumn… at least in London and i started to see lots of new products in the supermarkets: the ones i prefer the most for this season are the juicy and super sweet pears and the walnuts. I couldn’t resist to buy them right now and i thought about this recipe that i really like. Sweet and salty mix are just the best!
Ingredients for 2 people: You will need some rocket…a little bag is enough, 1 pear quite big, some pecorino, some walnuts, oil, balsamic vinegar and i like also a bit of honey on it!
So it’s very easy: just wash the rucola and place it on a plate, take off the skin of one pear, cut it in little pieces or slices, add some crushed walnuts and some salty cheese like the pecorino. I prefer it in pieces or slices but not grated for the salad.
Then mix in a bawl some oil (2-3 spoons) and some balsamic vinegar (this depends by the taste). If you like the honey you can try to add a bit now in the mix or just at the end on top. I didn’t add any salt… i prefer to taste the salt of the cheese.
And to end this quick post, i leave you here a famous said we use in italy: “Al contadino non far sapere quant’e’ buono il cacio con le pere” that means literally “Don’t say to the farmer how much is good the cacio with the pears”… don’t ask me why! However because the cacio here is something very hard to find i thought the pecorino was a good substitute as well!
PS. So che tu in verita’ non sei proprio un’amante di questi sapori cosi differenti, ma mi sembra piacesse anche a te il formaggio con il miele. Questa e’ la mia scusa per avere un piatto in cui poter accostare questi sapori… senza danneggiare troppo i kili persi!
Posted in one-dish meal, vegetables, vegetarian
Tagged honet, insalata, miele, noci, oil, pear, Pecorino, pere, rocket, vinegar, walnuts