Tag Archives: onion

Pasticcio di patate – Potatoes Pie

Recipe 53:  Today I cooked the oldest recipe of all. It was a classic from my grandmather, and my mum suggested to cook it here in the montain to eat it all together again. Also this recipe it’s super easy and with simple ingredients and probably it’s one of this dishes my grandma used to cook after the war, when in italy it was an hard time.

I will call it pasticcio di patate because it’s just a big mix of 3 ingredients cooked in a pan. You will need for 3 people: 800gr potatoes, 100gr pancetta, half onion, olive oil, salt and pepper.

Boil the potatoes with the skin to don’t allow them to absorb too much water. Leave them in boiling water for around 30 minute but you can always know if they are ready using a fork. If the fork enter in the potatoes they are ready.

Then take off the skin and cut them in slices not too thin. leave them cooling down. If hot they will become too mash and that’s not what we want.

Place some olive oil in a pan and then add the potatoes. In the meantime in another pan put some oil and the onion to fry a bit. When this is ready, add the onion and the pancetta to the potatoes and mix everything. Start mashing the potatoes in the pan and keep on mixing until creating a kind of tortilla.

Then cover with a plate or a tap and turn the tortilla and let it cook in the other side. Keep on turning the pasticcio until a bit colored on both the side.

At this point you can serve it as  a unique dish with some salad or as a side order for some meat or even fish. Buon appetito!

PS. Mamy che bello che mi hai ricordato questa ricetta senno’ non l’avrei mai fatta! Non c’e’ niente di piu’ buono della cucina semplice di casa. Pero’ cucinare con te e’ molto differente… I trucchetti che mi dici cucinando non te li ricordi quando mi scrivi le ricette! Mannaggia!

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Frittata con le zucchine – Italian omelette with courgettes

Recipe 55: I’m still in holiday in the north of Italy and everyday here we go walking around the mountains and we always use to bring with us some sandwiches to have lunch out. So i decided to post this recipe because it was a must when I was little , the classic “frittata”.

This is something super easy that you can serve as a starter,  or as a light dish with some salad or vegetable, but especially you can put in the bread for a nice sandwich. I used to love it and it was my classic sandwich every time I was going around with the school, so I couldn’t resist preparing it again here too.

Ingredients for 3 people: you can use 4 or 5 eggs, one little spoon of Parmesan per person, pepper, salt olive oil and than you can choose to use 1 big courgette or also just with onion is good.

Cut the onion or the courgette in very little slices and place them in a pan to cook with some olive oil. In the meantime put some eggs in a container with some Parmesan, salt, pepper. Mix everything and when the courgettes will be soft, add the mix in the pan and leave it to cook on a low fire.

Cover with a tap to let it cook also on the top and after a bit, when quite cook at the base, try to turn it. You can use a flat tap so will be easier to turn it or just use some wooden fork or spoon.

Let it cook a bit also on the other side and then serve it in a plate or just cut a slice to make a nice and rich sandwich. If you can have it a focaccia bread it’s going to be amazing!

PS. Mamy sono brava anche io a fare la frittata di zucchine eh??? T’e’ piaciuta vero? Comunque il trucco del coperchio proprio non lo sapevo!

Vitello tonnato – vitel tonne’- veal with tuna sauce

Recipe 72: This is a classic dish of the summer because is a delicious plate to serve cold and so it’s perfect for summer parties too! For how much could sound strange to put together meat and fish, this 2 tastes together are just amazing!

Ingredients for 3-4 people: 600gr of round of veal (of course in england it’s not so easy to find this cut so i bought a shoulder piece), carrot, celery, onion, olive oil,  and white wine 1 or 2 glasses. Then for the sauce you will need 250 gr of tuna, 125 gr mayonnaise, some cappers, 1 anchovy fillet in olive oil.

Let’s start from the meat cooking process: there are lots of different systems, you can boil it, you can marinated the night before (like my mum use to do) and cook it on a very low fire the day after, but because  i have never enough time to do all this and I’m very scared the meat can become too dry or too hard, i decided to follow another way, that now i will show you.

First of all put some olive oil in a pan and wait to reach the frying temperature. In the meantime clean you carrot, celery and onion and cut all of them very finely to create your “soffritto” (i used my amazing new machine for that). When this is ready pour it in the oil, turn the eat down and let gently fry for 10/15 minutes, until the blend of vegetables is light brown in color.

Then add some white wine and increase the fire. Let everything cook until the wine is evaporated and place the meat in the pan and brown it all around. This operation that i ws thinking was going to be very quick, it will instead take a bit of time, so if you see the soffritto gets dry and close to burn or stick to the pan, add some water and wait for the meat to get a bit colored, turning it every now and then.

When the veal is colored, pre-heat the oven at 1500 C, cover the pan with an aluminum sheet, then put it in the oven for about 50-55 minutes. Check periodically, and add water to keep the meat soft. The roast should be a bit brown outside, but pink in the middle.

While the meat is in the oven, you can prepare the sauce. As you could have seen i didn’t add any salt to the dish because the sauce it will give all the taste the meat will need.

Just put all the ingredients together and mix them: tuna, mayonnaise, some cappers and the anchovy without any fishbones. Use a mixer to do the sauce and if you see the ingredients are still to hard to mix, add some sauce form the meat. You will have a creamy and really tasty sauce!

Let the veal cool in its broth, then cut it in very thin slices ( please use a very sharp knife because the slices need to be really thin… of course i didn’t have any but i manage at least to cut it). The best is using a meat cutter.

Cover each slice with a good amount of sauce and add some cappers just to give the final touch!

Buon appetito!

PS. Mamy finalmente e’ arrivata un po’ d’estate anche qui ed io non vedevo l’ora di fare il vitel tonne’. Ok devo dire che me lo aspettavo piu’ rapido da cucinare, mentre invece la carne ha i suoi tempi, pero’ che buono. L’unico problema e’ che mi devo attrezzare cin coltelli piu’ fini perche’ con questi non riuscivo proprio a tagliare nulla!

Pasta all’amatriciana (-34 weeks)

Recipe 73: If you don’t know Amatrice is a city in my region, Lazio, and it’s very famous especially for this classic pasta recipe. To say the truth, in my family this has never been cooked too often, but here is the recipe i tried  yesterday and everyone loved it! Also this pasta is very easy and quick, but the taste is really special…i can’t translate the name, you just need to try it.

Ingredients for 4 people: 400 gr of pasta (the best is with bucatini, but in london are difficult to find so also with  spaghetti o linguine will be fine), 1 onion, 150 gr of pancetta, 300 gr of passata of tomatoes, 40 gr of pecorino romano (Waitrose), olive oil, salt, pepper and a bit of chili.

Put some olive oil in a pan and add the pancetta cut in little pieces. Then add the chopped onion and wait for them to cook a bit on a medium fire.

When the onion will become transparent, add the passata of tomatoes, with some salt , pepper and chili. In the meantime you can put some water to boil with some salt and when the water is ready, add the pasta and wait for around 8 minutes.

waiting for the passata and the rest to cook, grate some pecorino cheese. This cheese has the same consistency of the Parmesan, but with a stronger and saltier taste. On the pasta it’s just special!

Check the sauce. If it’s getting too dry, take it off from the fire until the pasta is ready. Then drain the pasta, but keep some water on a side just in case. Add the pasta to the sauce and mix it on the fire so the pasta can absorb all the tomatoes.

Serve it on a plate with some grated pecorino on top and black pepper if you like it.

Buon appetito!

PS. Mamy non sai che delizia…mi sono stupita di me stessa e della ricetta! Anche ad Anna e’ sembrata perfetta…certo con il guanciale ed i bucatini sarebbe stato il massimo, ma almeno questa volta ho trovato il pecorino romano e l’ho grattuggiato fresco con la nuova macchina che mi ha regalato una mia amica! Hai visto che macchinario professionale? Adesso si che non mi ferma piu’ nessuno 🙂

Risotto alla Pescatora – Easy Seafood Risotto

Recipe 78: This week it’s another tough one and i didn’t really have time to cook too much… but at least in the weekend i tried to treat myself.

So last weekend I prepared this nice Seafood Risotto, of course in a simplified version respect to the one that wants you to clean, cut all the fresh fish and to take the shells off from the seafood. I just bought a selection of seafood already clean and I add some king prawns, to make it more tasty! Anyway here in the supermarkets it’s very hard to find nice fresh fish. I need to go to Borough Market for a real food shopping!

The ingredients for 3/4 people are: 240gr of seafood selection, 140gr of king prawns, 300/400gr of rice, 1 glass of white wine, onion, garlic, 1 chilli, parsley and some spoons of tomato sauce.

Cut finely the onion, some garlic cloves and half of a red chili. Put all this in a pan with some oil and let it cook while you wash the seafood.

When the onion get goldish, add the fish, 2 or 3 spoons of tomato sauce, some salt and pepper and i also use to add some butter just to give more taste.

After a bit on the fire, pour 2 ladles of hot water (better if you had put some fish stock to boil in it or if you bought some fresh fish and you cooked it in there before) and let it cook for 15-20 minute. In the meantime you can put the rice to cook in a sauce pan with some boiling water.

When the water will be evaporated, you will have a nice sauce, but to make it even better add the last touch, a glass of white wine, mix it and wait until the sauce get a bit thick again.

Cut some parsley and when the rice is ready, add the sauce to the rice and serve it with the fresh parsley.

I wouldn’t put Parmesan on it… we normally don’t use it for pasta with fish, but if the rice it’s a bit dry and if you just used a little quantity of tomato sauce, i think could be nice to add a bit of lemon. Depend by your taste!

Enjoy!

PS. Mamy, lo so tu questa ricetta non la facevi praticamente mai, ma io avevo una voglia di frutti di mare che ho tentato di trovare una ricettina facile facile per poter avere un bel risotto alla pescatora in poco tempo. Che te ne pare?

Spezzatino in bianco – my mum’s stew

Recipe 80: This is a classic meat recipe and because it’s very simple the most important thing is the quality and taste of the meat. Exactly for this reason i was trying to find some diced veal in the supermarket but unfortunately there is nothing to do…in England it’s very hard to find it. So i had to take some classic beef meat but the dish came quite well anyway.

Ingredients for 6 people: 1 carrot, 1 onion, celery, parsley, olive oil, some white wine and around 800gr/1kg diced veal or beef  meat, salt and pepper.

Cut finely the parsley (half of the bunch they normally sell here), the carrot, the onion and some celery. Put in a sauce pan some olive oil, let it get warm and then add to it all the previous ingredients already cut. Mix and let it cook for a time.
When they seems a bit cooked, the onion is goldish and they released all the flavors, add the meat and cook it for some minutes, just the time for that to take color.


Add some white wine and then turn the fire down and let it cook for long time always checking the quantity of liquid. Add some salt and pepper, mix and leave it on the fire. The veal is very tender so won’t need too much time, but fr the beef i suggest you to cook it for at least half an hour .
Serve in a plate with vegetable or other food but not to complex or tasty. The meat will have a very nice taste and could be a pity to loose it with some other heavy flavors.

Buon appetito!

PS. Mamy qui trovare la vitella e’ un miracolo! Niente neanche questa volta! Sarei dovuta andare in centro per prenderla e sinceramnete non avevo proprio tempo. Ho preso invece della carne di manzo organica, sperando fosse piu’ saporita… ed alla fine non e’ venuta male. Certo sempre un po’ piu’ duretta rispetto alla vitella, ma con le verdurine e gli gnocchi di patate si e’ sposata perfettamente.

Chicken with peppers – Pollo con i peperoni

Recipe 90: this is a classic recipe from the big lunch on the 15th of August…yes you understood well. We use to prepare chicken with pepper in summer, but don’t ask me why. I have never understood it! too hot for me.

However i decided to prepare it last week, when i saw some nice peppers in the supermarket and here is the recipe with all the ingredients for 2/3 people: 250gr peppers of any color, 500gr chicken breasts, 1 garlic clove, some green pitted olives, some capers in brine, 2 tomatoes, onion, butter, a bit of liquor like Porto, some basil, sage and bay leaves.

In first place wash the peppers and cut them in little slices taking out the center and the seeds. Put the 2 tomatoes in boiling water and leave them there for a bit. In the meantime put some butter in a pan and add the onion and the garlic cut in little pieces.

At this point cut the chicken in pieces and prepare the mix of herbs: put some basil, sage and bay leaves on a kitchen board and chop them finely, then add the pitted green olives in pieces and 2 spoons of capers. The smell will be amazing!

Now take the tomatoes form the fire, drain them and take off the skin, cut them in half, remove the seeds and cut them in slices to add to the peppers.

When the onion and garlic will become goldish, add the chicken breasts cut in pieces and let them cook a bit. Their color will change and just when all the pan will start to get dry, add some Porto liquor and they will soon get colored and really tasty.

Finally add to the chicken the peppers, the tomatoes, the mix of herbs and a bit of olive oil, salt and pepper, but i also suggest you to move everything in a sauce pan to make all the ingredients cook quicker and to create also a nice sauce.

When the peppers will be mild and well cooked, the dish will be ready and you can serve it hot in a plate.

Buon appetito!

PS. Mamy questa ricetta e’ spaziale…ci siamo leccate i baffi. Altro che il solito pollo con i peperoni a ferragosto. Questo con le olive i capperi e questo misto di erbe e’ veramente insuperabile! Considera che Nat non ha la passione dei capperi e delle olive, ma quando ha assaggiato questo mix ne e’ rimasta affascinata! DELIZIOSO!