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 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!!!
Posted in meat
Tagged cacciatora, carrot, celery, chicken breasts, garlic, meat, olive oil, onion, parsley, passata, pepper, pollo, red wine, rosemary, salt
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 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.
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!