Tag Archives: passata

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!!!

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Suppli di Nonna “Zia Pina” – Unforgettable!

Recipe 37: This is a very sad day for me. Today it’s exactly one month that one of my favourite person in my family left us all. She was just great, with her personality, with her hard mind and massive humor, she was clever, strong… let’s say just special and really unique! She was Zia Pina, as everyone use to call her like if it was a real name, and in our family she was also the master of the suppli. Every party and big occasion wasn’t the same without her suppli!

Thanks God i could have her recipe, that for me is almost gold, and i have cooked them today in her memory! Also if it’s not directly ones of my mum’s, this is the official suppli recipe in our family. Nothing to compare with the ones she used to make, but i can tell you they were amazing. I will miss her, but i will always think about her especially cooking her delicious dish!

Ingredients for around 20 suppli: 250 gr rice, 1 mozzarella (125gr), 2 eggs, some grated parmesan cheese, 2 vegetable stock, olive oil and seeds oil to fry, bread crumb. In the rice you will need some RAGU’ SAUCE for which you will need: 100gr of mince beef, 250-300gr passata of tomatoes, 1 carrot, 1 celery, parsley, onion, salt, pepper.

Start preparing the ragu’ following this recipe but the right dosis of ingredients for the suppli are above (the sauce needs to be a bit lighter) and let it cook at low fire for 30minute/1 hour.


Then prepare the rice. There are 2 systems. You can put the rice in a saucepan with lots of water and 2 vegetable cubes for some minutes. When boil, start to try the rice until cooked and then drain it. Add the ragu and some Parmesan and  let it cool down.
Or you can put some rice in a sauce pan let it toast for a bit add some white wine and when evaporated start to had some boilong water previously prepared with the 2 vegetable stocks. Keep on adding water and wait for it to evaporate. When the rice seems almost ready add the ragu’ and finish to cook. When ready place it in a low and big recipient and wait for it to cool down. You can even place it in the fridge.

When cold add 2 whole eggs, some grated Parmesan cheese, and the mozzarella in pieces and mix it all.
Now prepare a plate with some bread crumbs and prepare the balls of rice. I prefer them quite little but they can also be a bit longer if you want. Pass them in the bread crumbs and leave them on a plate.
Put some seeds oil in a sauce pan not to big and let it boil. This oil is more adeguate to fry because lighter, but when needed (after having fried few suppli) you will need to add some more oil and you can mix it with the normal extra virgin one. When ready place the rice ball in it and let them become goldish then turn them and when all crunchy and colored, take them out. Place them on a plate with some kitchen paper to absorb the oil.
After few minute you can serve it! If they are still quite warm, opening them  the mozzarella will create some delicious filaments that let us call this dish “suppli al telefono” or at the phone. This is normally a starter or served with some vegetable it’s a perfect one dish meal.

Buon appetito!

Ps. Mamy hai visto che sono riuscita a fare I suppli di zia Pina in tempo per l’anniversario? Era il mio piccolo pensiero per lei anche da me che sono cosi lontana! Ci tenevo proprio tanto! Sono venuti buonissimi, niente a che vedere con quelli che compri… ma i suoi erano imbattibili!

Fagioloni al sugo – Runner beans with tomatoes sauce

Recipe 39: Today i have cooked a very old and healthy recipe from my grandmother. It’s very easy as usual but these vegetables are a perfect solution to change the routine in your meals.

I just found these beans at the supermarket, and i thought to cook this dish that is a long time i don’t eat, so here are the ingredients: around 300 gr big beans or runner beans as they call them here, 200gr passata of tomatoes (i suggest you Cirio one), half an onion, some salt and chili. That’s all!

Wash the beans, take off the ends and the filament from side to side. Then boil them for 10-15 minutes in salty hot water while in the meantime you will prepare the sauce.

Put some oil in a pan with the chopped half onion and wait for the onion to get a bit colorful. Then add the passata of tomatoes with a bit of chili. Let it cook and when the beans are ready, drain them and pass them in the pan.

Let them in the pan a bit, just the time to absorb a bit of the sauce and serve them hot! Buon appetito!

PS. Mamy chissa’ se mi sono venuti come te li faceva nonna! Secondo i miei in Italia pure i fagioloni hanno piu’ sapore, comunque buonissimi…me li sono proprio goduti!

Pasta alla puttanesca (-25 weeks)

Recipe 54 : It’s a long time I don’t cook pasta and I really wanted to prepare for my parents and me something my mum doesn’t do often. This is a classic in the pasta dishes and very easy as usual: pasta alla puttanesca.

The ingredients for 3 people are: 300gr pasta (normally it’s with spaghetti, but I decided to use a short pasta called gnocchi, perfect to contain the sauce) 50gr black pitted olives, 300gr tomatoes sauce or passata, 2 spoons of cappers, 5-6 anchovies, some parsley, salt, chili, olive oil and a garlic clove.

Cut the anchovies, the olives and the parsley in little pieces. In the meantime put some olive oil in a pan with the garlic clove or some garlic powder until goldish and then take it out. To give more flavour I suggest you to crush the garlic a bit before.

Then place in the pan the anchovies in pieces and wait for these to melt in the oil. When this is ready, add the olives, the parsley and the cappers. Mix and let it cook a bit, then pour the tomatoes sauce, some chilli, salt and leave it for 10 – 15 minutes to cook until becomes a bit thicker.

In the meantime you can put the pasta in the water and one minute before the time written on the bag, drain it and place it in the sauce, mixing very well.

Serve it in a plate without Parmesan but with a bit of fresh parsley if you like. Enjoy!

PS. Mamy prenditi la ricetta cosi la fai piu’ spesso…  ho visto che papa’ ha molto apprezzato!

World Cup dishes: Penne with olives and tomato sauce (-32 weeks)

Recipe 69: First round of the matches for the word cup and first dish cooked in a friend’s flat in Germany! The problem was she didn’t really have anything at home to prepare a nice dish…or at least that is what she tough! Instead we cook a really nice pasta with tomatoes and olive sauce!

Ingredients for 5 people: 500gr pasta, 200gr of pitted olives (green or black is the same), 1 passata or 1 and 1/2 can of chopped tomatoes, onion, salt, chilli, and Parmesan or another mature cheese!

This is a very easy recipe that you can cook for how many people you want and it’s so quick that you won’t miss the beginning of the match!

Just put some olive oil in a pan and when hot, you can add some garlic until it become gold, or onion. Depend by your taste. Cut the olives in little pieces and add them to the pan and let them cook a bit. In the meantime put the water for the pasta on the fire.

Now you can add the passata or the tomato sauce with chopped tomatoes. Add some salt, pepper and a bit of chilli. Let it cook for 10-15 minutes until the sauce is well mixed with all the other ingredients.

When the pasta is ready, just add the sauce and some grated Parmesan or mature cheese. Mix everything, serve in the plates and add some other Parmesan on top if you like it. Enjoy!

PS. Mamy questo e’ il piatto che ho preparato per il primo girone dei mondiali l’altro weekend in Germania. Helga e’ stata cosi felice anche perche’ era convinta di non avere nulla a casa e non sapeva che cucinare, invece un bel sughetto alle olive e’ stato facilissimo da preparare e giusto in tempo per l’inizio della partita!

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 🙂