Tag Archives: olive oil

Pasta all’arrabbiata

Recipe 2: this is the last and maybe easier recipe of pasta i have to cook. Because so simple i never made it before for guests but after this dinner i have to say it’s a must that need to be in this blog… and it’s really nice too!

Ingredients for 4 people: 400gr penne (this shape is a must for this recipe), 300ml of passata of tomato, olive oil, 1 chili, 2 garlic cloves, some parsley, salt and some grated Pecorino cheese.

Put some oil in a pan with the garlic cloves in pieces and the chili cut in slices. Let the oil take the taste of these ingredients and when the garlic start to get colored turn of the fire to get the oil inven more tasty. I prefer to take off the garlic after but this depends by your taste.

While boiling the pasta(the recipe is quick so you can do both together) add the passata to the pan and let it cook a bit adding some salt if needed. When the pasta is ready toss it in the suace and serve it just adding the chopped parsley and some grated Pecorino! Easy and delicious! Enjoy!

PS. Mamy e’ proprio vero, i piatti piu’ semplici sono sempre i migliori. Erano anni che non mangiavo penne all’arrabbiata e devo dire che non deludono mai!

 

Pesto fatto in casa – Homemade Pesto

Recipe 5: Another famous recipe of my mum, and very common in every italian house is the homemade pesto. What is better than the fresh smell of basil, pine nuts and parmesan all mixed together? And pasta with home made pesto it’s just another thing. My mum never buy the already made, but instead she uses to do pesto and frozen it in little containers to have it for all the winter.

Here the ingredients for 5 people: 70 gr. basil,  half a glass of Extra Virgin Olive Oil, 2 garlic cloves , 3 spoons of pine nuts, 3 spoons of Parmesan, 1 spoon of Pecorino cheese and a bit of gritty salt. Of course the pasta will be around 500 gr. better if the shape is “trofie”.

The procedure is quite easy, but to be traditional, you will need a marble mortar and a wooden pestle. This because instead to chop the leaves you will need to crush them to have the leaves’ oil necessary for the sauce. Wash the basil leaves in cold water and dry them on a paper towel. Don’t squeeze them.

Then crush in the mortar the garlic clove the pine nuts and the basil leaves, add  the salt, the Parmesan, the Pecorino cheese and keep pounding using a light circular movement of the pestle.

Add some of the Extra Virgin Olive from time to time and keep  mixing until  you obtain  a smooth creamy sauce. Pesto should not be greasy and the amount of oil used must be well absorbed and not floating on top.

Trofie and Trenette are the pasta used in Liguria, however linguine or spaghetti al dente will make a good companion to this sauce. Just put some sauce in each plate with sme spoon of water from the boiling pasta and mix. In this way the suace will be more creamy and ready to be mixed well with the pasta.

Just add a sprinkle of Parmesan on top and Buon Appetito!

PS. Mamy che buono! L’ho portato a casa di amici e non sai le facce quando hanno sentito l’odore appena aperta la scatolina! Fantastico e la pasta non ha nulla a che vedere con il pesto pronto! Grazie questa ricetta me la tengo proprio stretta!

Pollo alla cacciatora – Hunter’s chicken stew

Recipe 10: I wanted to look up for this recipe because was something my mum used to cook for her sometimes. I didn’t like this dish because she used to put vinegar in it and I couldn’t stand it. Now that I grew up I wanted to try it again eventually with some balsamic vinegar that I love. What happened instead is that all the recipe I found weren’t including any vinegar and I was even more curious to try it.

So the Ingredients for 2 people are: 1 garlic clove, 1carrot, 1/2onion, half glass of olive oil, some salt, pepper, 2 chicken breasts better if with the skin, passata of tomatoes, finely chopped parsley, rosemary, celery, a glass of red wine.

Wash and clean the chicken cutting it in pieces. Leave the skin to give more taste to the dish. Hot up some olive oil in a pan and put the chicken to cook for around ten minute making it goldish on both the side.

Add now the onion the garlic cloven the celery and the carrot all finely chopped. Then add a bit of salt, pepper, rosemary and let fry everything for other 5 minutes. When everything will be well colored, pour the red wine and leave it to evaporate.


Then add the passata, cover with a tap and let it cook on a middle fire for around 30 minutes o until well cooked and soft.if it’s too dry add some water and then serve it hot with a. Sprinkle of parsley. Buon appetito!

PS. Mamy devi provare questa versione perche cercando la tua ricetta ho solo trovato versioni senza aceto e non sai che buono!!!

Tozzetti – Classic almond biscuits (-4 weeks)

Recipe 11: This is not one of my mum recipe but is one of her bestfriend’s recipe and I can tell you I tried this biscuit before and they are really good! I tozzetti are a classic of the italian tradition! I’m sure you saw them around and here is the very old recipe she follow to make them! They were a little Christmas present I gave to my friends!

Here the ingredients for a good quantity (but maybe it’s better to start with half of it): 3 eggs, 600gr flour, 300gr sugar, 50gr of butter, half skin of an egg full of oil, half a glass of white wine, a spoon of baking powder, some icing sugar, 200gr of skinless almonds in pieces or whole(I prefer because it’s more traditional).

The process is very easy; just mix the sugar, flour, eggs, the butter all together. Then add the wine, the oil and the baking powder trying to create a ball. You will need to mix a bit and try to make everything stick together until you are able to create the mass. Now add the almonds and try to create a homogeneous mass again.

When ready place some baking paper on a baking pan and create long bars! In this way when you will cut them in slices they will have the classic “smiley effect”.

Place them in the oven at 160 degree. They need to cook a bit and then you need to turn it, otherwise they will be ready just in one said. Check from time to time the base and when quite cooked (15-20 minutes), cut them in pieces and let them finish to cook (5 minutes).
When ready, serve it with some icing sugar on top!

Ps. Considerato che li ho fatti preparando il cenone di Natale, con la supervisione di mia mamma, dico anche che ho scordato il lievito e lo zucchero a velo prima di impacchettarli. Questo ha creato dei biscotti un po’ duretti! Spero che tutti gli amici a cui li ho dati abbiano ancora i denti.

Spaghetti Cacio e Pepe (- 6 weeks)

Recipe 15: This is a classic and basic roman dish that everyone can make when in the fridge you have just some cheese and some pasta in your cupboards. I love this dish because there is nothing better for me than “Pasta in bianco” when the pasta is “al dente”.  The pure and simple taste of pasta with some cheese is incomparable!

So literally the name of this dish is “pasta cheese and pepper” where for cacio we don’t means cacio cheese (a kind of cheese that exists) but we just means a cheese, better if hard and salty like Pecorino. This is the best ! So the ingredients for 2 people are : 200gr pasta (better spaghetti), 50 gr of Pecorino, but if you have more is better and black pepper! You don’t need anything else….maybe a bit of olive oil if the pasta is too dry.

Put some water  to boil on the fire, add some salt and the spaghetti when boiling. In the meantime grate the Pecorino and wait for the pasta to boil.

When are missing just one or two minute to have it ready, drain it, keeping some water in a side, and place the pasta in a pan. Cover it with the grated cheese and some of the cooking water. In this way the pasta will create a nice cream that will  create the perfect dish.

This time i used a different cheese respect to the Pecorino, because i went to an event where i discovered  a very tasty cheese called Castelrosso, from Piemonte. I have to say the taste of the pasta was amazing, but the consistency of the cheese didn’t allow the creation of this famous creamy mix.

However when ready, The pasta cook and the cheese is creamy at the right point, just take it out from the fire and serve it hot with another bit of grated cheese on top and freshly grated pepper!

Buon appetito!

PS. Mamy come ti ricorderai sono una patita della pasta burro e parmiggiano, percio’ non potevo non includere anche questa cacio e pepe tra i miei piatti> il mio problema e’ che avendo ospiti volevo offrire una cosa un pochino piu’ ricercata ed invece di usare il classico Pecorino ho voluto provare con un formaggio buonissimo del Piemonte che ho provato qui ad una fiera: Il Castel rosso. Nonostante il sapore fosse da leccarsi i baffi, la cacio e pepe con il Pecorino non la supera nessuno!

Penne ai carciofi – Penne pasta with artichokes (-8 weeks)

Recipe 19: And because i remember my mum and my aunt cooking a very good artichokes pasta, i decided to use one of the artichokes i bought in Portobello, to do the creamy sauce for some penne.

Ingredients for 2 people: one big or 2 little artichokes, lemon, garlic, parsley, olive oil, salt and pepper, Parmesan, a bit of milk or cream and 200 gr penne.

Clean the artichokes as written here. Then cut them in pieces and place them in a pan with olive oil and some garlic. I normally take this off once is goldish, but you can leave it if you like garlic. Let it cook for 15-20 minute adding salt, pepper, chopped parsley and some water if needed. Then let it cool down a bit. In the meantime place on the fire some water for the pasta and when boiling, add the penne or any other pasta shape you want.

Take half of them and place them in a blender with some milk or cream and Parmesan. Once the artichokes cream is done, mix it in the pan with the rest of the artichokes and wait for the pasta to be ready.

When the sauce is well mixed with the rest of the artichokes and the pasta is “al dente”, drain it and put it in the pan with a  bit of the cooking water. Mix it well and serve hot with some Parmesan in flakes. Buon appetito!

PS. Mamy che buono, molto meglio del carciofo semplice. Sara’ il latte, il sapore della roba cucinata fresca…non so, ma molto meglio di un qualsiasi sugo pronto al carciofo.

Carciofi alla romana – Artichokes in the roman way (-9 weeks)

Recipe 21: When i came back in Italy last week, my mum was already cooking Artichokes. I love them and this is one of the 2 season. In London it’s not so easy to find good artichokes, but i went in Portobello Market hoping to find some of them.

I have to say they were quite big and hairy, but fine…i just wanted to cook some. So here the recipe for the roman and my mum way to cook them: you will just need one big or 2 little artichokes for person, some parsley, garlic in powder i prefer, lemon, olive oil, pepper and salt.

Remove the toughest of the outer leaves. Snip off any sharp leaf tips. Snap the stalk off at the base and remove the tough fibres running into the base where possible. Pull out the central cone of thinner leaves to reveal the inedible fibrous ‘choke’ (this may not be present in smaller baby artichokes). Carefully scrape this out with a teaspoon, leaving the prized heart in place. Then put the artichoke in acidulated water (e.g. water with a good squeeze of lemon juice added) for around half an hour.

Place the garlic cloves or powder in a pan with some olive oil. When they starts to get goldish, take them out and add the artichokes and some finely chopped parsley. You can also put some parsley and garlic clove directly in each artichoke, like my mum uses to do, but i don’t like so much the taste of garlic and i prefer to put some garlic powder on top.

Add some simple water or stock water and leave it cook for about 40 minutes. Add other “brodo” or stock water if needed. Artichokes are cooked when you can easily pull out an inner leaf and the stem is tender. Or you can just insert a fork in the lateral side of the artichoke and feel the consistency of it. If tender, they are ready.

Now just place it on a plate and serve it hot with a bit of their sauce! Enjoy!

PS. Mamy certo non saranno mai i carciofi buoni di Roma, ma almeno ho capito come si fanno! Diciamo che questi erano un po’ troppo grossi, ma il cuore era buonissimo! C’ho fatto anche la pasta!