Tag Archives: parsley

Minestrone soup

Recipe 1: Considering I’m arrived at the end of my challenge, I needed to have a light recipe just to try to reach my target ( ok it’s impossible but why not try) and so the last recipe it’s minestrone. That’s something I always use to eat when my mum does it because is something hot, fullfilling and healty. With a bit of parmesan on top then is delicious!

I love also the blended version also called in french ‘potage’. That’s my favourite! It’s always good to have some of it in the fridge and take it out when you don’t really know what to eat.

The ingredients my mum uses for 3 people are:  a little piece of celery, 2 carrots, 2 courgettes, half onion, a quarter of cabbage, 1 potato, some parsley, a garlic clove, 150 gr beans 130gr chopped tomatoes, 1 stock and water.

The process is a bit long but easy: place some olive oil in a pan and hot it up. Then add the finely chopped onion, garlic cloves and parsley. When the onion starts to become goldish, add the peeled tomatoes sauce and the beans already drained by the water.

Mix it all and let it cook. In the meantime cut the cabbage in thin slices and then in half again. Add it to the saucepan and pour a good quantity of water. Mix all the ingredients every now and then to avoid them to stick to the bottom of the pan.

Wash and cut in cubes the courgettes, the carrots and the potato, and then add them too to the pan. Let it cook for around 20-30 minutes and then have a try to know if it’s missing some salt, pepper or anything else.
When the Borlotti are cooked, add the pasta if you want: the right pasta shape for this dish are little tubs but quite thick.

Let the pasta cook in the same pan with the soup so the starch released will give taste and thickness to the minestrone. When ready, serve it hot with some grated Parmesan, parsley or simply olive oil if you like it.

PS. Mamy il minestrone m’e’ venuto benissimo un po’ piu’ denso e meno verde del tuo, sospetto per la verza che era bella grossa e l’ho usata tutta… ah che bello finalmente posso fare anche io il minestrone qui!!! Come sono contenta!

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!

 

Tagliatelle ai funghi porcini – Porcini mushrooms tagliatelle

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.

Enjoy!

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!

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!!!

Filetti di cernia al forno – Baked grouper fillets

Recipe 14: My mum always tried to make us (my dad and me) eat fish. My father always hated it and me I didn’t used to hate it, but now I love it. However once she came up with this really interesting recipe, and we liked it a lot. So this Christmas will be baked  grouper fillets.

Ingredients: I suggest you to go to the fish market and ask for a fresh grouper. Then choose the weight and the quantity of fillets you want ( consider that when you bake them they shrink and get drier, so maybe you could prefer to have 2 fillets each). Ask them to clean them for you and then buy some cherry tomatoes, parsley, garlic, breadcrumbs, salt, pepper and a bit of lemon.

This plate is very quick and easy: just place the fish fillets in a baking pan with a baking paper and cover it  with some breadcrumbs. Then add some finely chopped parsley, garlic in powder, pepper, salt and some cherries tomatoes (as many as you want).

Put it in the oven at 180 degree for half an hour checking the crust. Serve it hot, with some lemon juice if you like it and with a side dish. The fish is ready! Enjoy!

PS. Mamy che dici? E’ venuto meglio a te o a me??? forse lo abbiamo lasciato un po’ troppo in forno, ma la mia soddisfazione e’ stato papa’ che se l’e’ mangiato con gusto! Insomma ho vinto comunque :)!

Pasta aglio e olio…e tonno – Pasta with oil, garlic, chili and tuna (-7weeks)

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.

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!

Pasta alla Boscaiola – Pasta with sausages and mushrooms

Recipe 26: It’s a long time I wanted to cook this recipe but I needed to wait for the cold season considering that the dish is a bit heavy but really tasty. It’s also very easy, as the majority of pasta dishes and I think is really indicated for english people, considering the good bangers they have here.

The ingredients for this pasta for 4 people are: 250gr mushroom, 350 gr pasta, 200 gr sausages, some parsley, oil, garlic cloves,  170 gr single cream, Parmesan and a glass of white wine.

Cook some garlic cloves in some butter and when they get goldish, add the mushrooms in slices, the rosemary, same salt and pepper, and parsley. Let it cook and when dry add the white wine.

Open the sausages long the side and take off the skin. Divide them in little pieces and add them to the pan. Let it cook with some more salt and pepper.
In the meantime cook the pasta and when everything is almost ready, add the cream to the pan and let it get thick.

Drain the pasta, keep some water in a side just in case the sauce is too thick for the quantity of pasta and toss the spaghetti with the sauce in the pan.
When ready serve with Parmesan or Pecorino cheese if you like and a bit of fresh parsley!

PS. Mamy questo si che e’ un bel piatto consistente! ma che buono! Io che tento di usare la panna il meno possibile, devo dire che su questa pasta ci sta veramente bene! poi l’ho cucinato in quella che era qui la settimana della salciccia, percio’ molto in tema!

Wrapped chicken breasts – Petti di pollo in camicia (-16 weeks)

Recipe 36: this is another easy recipe that sometimes my mum used to prepare to change a bit. The chicken is something that goes well with lots of ingredients but especially with cheese, so you can try this recipe with cheese and ham or you can also try the same but with some mushrooms.

Ingredients for 2 people: 2 chicken breasts, some slices of cooked ham (it depends by the cut) or Parma ham, some Emmental cheese (between 50 and 100gr following your taste and the size of the chicken breasts), salt, pepper, olive oil and parsley.

First of all you will need to make your chicken breast very thin, or opening them up like i normally do (considering here they are particularly big) or using something to press them . Then place some slices of cheese long the meat and add some chopped fresh parsley or even rosemary if you have.

Then place the ham slices on top until cover it all. Let some oil boil in a pan and then start to cook the chicken putting the ham side down. Leave it there for some minutes and then, when it stars to look like cooked, turn it and leave it again. Keep on doing this until totally cooked. You can even cut a bit the meat to check if it’s perfectly cooked inside.

Serve it with some vegetables and a bit of lemon if you like it and enjoy!

For the other version i suggest you too cook some mushrooms before with a bit of oil and garlic, or you can even try to cover the cheese and chicken with some mushrooms in slices and follow the same process to cook it.

PS: Mamy t’e’ piaciuta questa rivisitazione del tuo pollo con la crema di formaggio ed il prosciutto…ma mi ricordo ci aggiungevi anche i funghi talvolta. Non ti aveva dato la ricetta Mirella? A me piaceva tanto e l’altro giorno mi e’ rivenuto in mente, ma invece di far fondere il formaggio da un’altra parte, ho pensato di metterlo sul pollo direttamente e coprirlo con il prosciutto! Da qui petti di pollo in camicia!

Ah quasi dimenticavo… Buon Onomastico Mamy!

Pomodori ripieni – Rice filled tomatoes

Recipe 42: This recipe is something i needed to cook now, before was too late. The rice filled tomatoes it’s another classic summery dish and i wasn’t really a big fun of it, until i tried them again this time. I have to say i did them REALLY well! I was impressed. My mum of course used to do them often because it’s a one dish meal and for the summer it’s really practical and easy.

The ingredients are : the biggest tomatoes you can find and i would consider at least 2 per person (i’m sorry but here in London the tomatoes are all quite little), one spoon rice for tomatoes, some salt, basil, flat leaves parsley, pepper and olive oil.

Wash the tomatoes and cut the top of them. Take off the interior and place it in a bowl. Then cut the pulp and mix it with parsley and basil finely chopped. Add some salt, pepper and the spoon of rice you will need for all the tomatoes. Mix it well and fullfill the tomatoes.

At this point, try to add in each of them some of the liquid from the tomatoes you put in a side at the beginning… but don’t add the seeds. Turn on the oven at around 180 degrees and place the tomatoes on a baking pan with baking paper or oil to don’t make stick to the pan. The rice will need this sauce to cook!

Let them in the oven for at least 20 minutes and then try some rice to see if it’s ready. Probably it will be still hard, so add other tomato sauce you have in a side and maybe a bit more oil.  Put them again in the oven until ready!

Serve it hot or at a warm temperature. They are good also cold from the fridge but i prefer them a bit warm. Enjoy!

PS. Mamma con tutto il prezzemolo, basilico, sale e pepe che c’ho messo, sono venuti troppo buoni! ed io che non ne andavo pazza per niente penso che li cucinero’ piu’ spesso…o forse e’ solo il fatto che non li mangio da una vita!