Tag Archives: rosemary

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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Cosce di pollo al forno – Easy roasted chicken thighs

Recipe 22: Because i didn’t put so many meat recipes on this blog, i thought about the common dishes my mum uses to prepare at home and this one it’s really an essential one: Roasted chicken thighs.

Very easy to do also if a bit long, it’s perfect with roasted potatoes or any other vegetable and it’s healthy and perfect for any weekly dinner, just to spice up the daily menu’ routine. The ingredients for 2 people are the following: 4 Chicken thighs, fresh rosmery, a bit of garlic, olive oil, one lemon, salt and papper.

Just put some baking paper in a baking pan. Here you will place the chicken in a way the thighs will have enough space between them. Then add some fresh rosmery, garlic powder, salt and olive oil all around and on top. You can even turn the thighs to make them absorb a bit the oil.

Add just some lemon slice here and there and put it in the oven at a good temperature like 180 – 200 degrees. The chicken will take a bit to get ready and you will need to turn it.

When ready, just serve it with some vegetable from the season and enjoy!

PS. Mamy, semplice buono e sempre imbattibile. Facilissimo, con le fettine di limone acquista proprio un sapore fantastico!

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!

Minestra d’orzo perlato – Pearl barley soup

Recipe 35: The autumn is definitely here so last night i decided to make this soup my mum used to cook often in the winter. I love the pearl barley because it’s lighter but much more consistent than the rice and with a very particular taste and “texture”. When you cook the barley in fact it seems letting out some sort of amid that make the soup even more saucy and creamy.

However, if you have never try it before, just cook this recipe and you will understand what I’m speaking about. The ingredients for 2 people are: 100-120 gr of pearl barley, 1 big potato, 1 celery, 1 carrot, 1 little onion or shallot, some olive oil, a little chili, rosemary and nutmeg if you like it, 70 gr pancetta or speck if you can find it, 50-100gr kidney beans in spring water, 2 vegetable stocks, some mushrooms and some Parmesan or Pecorino cheese.

Considering the ingredients, i have also chosen this dish to participate to “in the bag” food blog event organized by the blog “A slice of cherry pie‘. I hope they will include me in the round-up!

To cook the barley i suggest you to follow the instruction on the product, because i think everyone is slightly different. To cook mine i had to place it in a sauce pan and cover it with cold water. Let it boil and just after drain it and pass it under cold water. Then you need to place it again in the sauce pan, again covered with cold water and wait 1 hour and 1/4 to have it ready. Yes, it’s a bit long but it’s worth it.

As soon as was starting this second part of the cooking process i added 2 vegetable stocks.

In the meantime that the barley is cooking, clean and cut in little pieces the carrot, the celery, the onion, the potato, some mushrooms and the chili. Put everything in a pan with a bit of boiling olive oil and let it cook. When almost ready, add also the pancetta and the rosemary. Of course if you want a vegetarian version you can also avoid the pancetta and I’m sure the taste will be amazing anyway.

If the water of the barley will reduce a lot, add some other but i suggest a bit worm to don’t stop the cooking process. Around half an hour before the end of the cooking timing, add the mixed vegetable and pancetta to the barley and mix it all. Add at this point some nutmeg too and some more warm water.

Let cook everything for at least 20 minute (the carrots and the potatoes take a bit long to get soft) and then try the soup. Adjust the taste with some salt if needed and add now also some kidney beans. The ones sold in spring water don’t need to boil and are ready to be eaten, so just add them at the end.

When the barley has absorbed all the water, becoming a thick and creamy soup, just add some grated Pecorino or Parmesan cheese, in the pan. Mix a bit and serve it hot!

Buon appetito!

PS. Mamy questa devi provare a fartela pure te. Sono infatti convinta che la tua era senza pancetta o speck, ma avendo un po’ di avanzi nel frigo, ho mischiato tutto e l’unione di tutti questi sapori ci sta benissimo! A Nathalie avevo servita una bella porzione e se l’e’ spazzolata! Poi sai che l’orzo ha veramente pochissime calorie? Buonissimo!

Pasta e fagioli (-53 weeks)

Recipe 107: With this cold it’s just the right time for this classic italian dish… and it was months i was waiting to cook it. My italian friend here in London too was waiting for it since a long time and this was the perfect week.

The ingredients for this cheap but very tasty typical winter italian dish for 4 people are: 1 carrot, 1 celery, 1 onion, fresh rosemary, 2 pieces of garlic, 420 gr Borlotti beans (i took the ones in cans with water Cirio from Waitrose), 1 vegetable stock, 140 gr pancetta, pepper, salt, chilli, 340 gr short pasta (i used the chifferi rigati De Cecco from Waitrose).

There are thousand of different recipes for this dish in Italy, but this is the one my mum pass me. This is a middle way between a pasta and a soup and it’s a very fulfilling dish that can be eaten also as a one dish meal.

Start putting in a pan with some olive oil the carrot, garlic, onion, some fresh rosemary and celery cut in really little pieces. Let them cook and in the meantime put the vegetable stock in some boiling water to create the brodo.

In another saucepan put half of the beans without their water or already boiled if you bought the dry beans. Smash the other half with a fork and add them to the rest with a bit of brodo. Let this cook on a low fire.

After that add to the carrots, celery, onion and garlic all the pancetta and let it cook. When ready you can mix all this to the beans with another bit of brodo and some chilli, pepper and salt. Everything will cook and mix, creating a nice thick soup.

At this point you can add the pasta to the soup and cook it for the time written on the bag and  don’t forget to taste it to know if it’s the case to put some other salt too.

If you want the dish a bit more liquid and similar o a real soup, add more water or stock water, otherwise leave it like this and just let it cook. To make it even more thick, you can cook the pasta a bit lees than what is suggested and leave it to rest an hour before to serve it. everything in this case depends by your taste.

Now the dish is ready and you can serve the pasta with a bit of olive oil on top and black papper. If you want you can of course add some Parmesan but we use more oil and pepper than this for the Pasta e fagioli.

Buon appetito!

PS: Mamy non sai che buona questa pasta e fagioli!!!! e non ti immagini quanto ci stava bene con il freddo che faceva fuori!! Anna s’e’ leccata i baffi. L’ho fatta magari un po’ troppo asciutta, ma che soddisfazione e che sapore! questi si sono i piatti che proprio mi mancano!

Tartine vegetariane – vegetarian starters

Recipe 108: if tonight you have guests and you still don’t know what to do as an easy starter, try this recipe, quick, tasty and vegetarian so good for everyone!

Ingredients: bread (i used 4 slices of brown bread) – 1 courgette – 1 little onion – 70/100 gr Camembert cheese – 70/100 gr gorgonzola – 100/150gr.mushrooms – fresh rosemary – olive oil – salt – a piece of garlic and a bit of chilli.

Let’s start from the courgette: cut it in very thin slices and then again in half. Place them in a pan with some Olive oil and an onion cut in little pieces and let everything cook.

Add then some salt and chilli and when the courgette start to get mild and colored, add the cheese in pieces until it melts all.

In the same time wash and cut some mushrooms and put in a pan some oil and pieces of garlic. Let this cook a bit and then take it off from the oil.

Add then the mushroom, salt and some fresh Rosemery and let cook. When the mushroom are cooked you can add some Gorgonzola cheese and let it melt.

Now just toast some bread, cut it in little squared pieces and put some butter and the 2 different vegetarian mixes on top.

As you can see it’s very easy and quick, but i think the right selection of cheeses and vegetables just creates a very good starter.

PS: Mamy l’altro giorno non sapevo che inventarmi per offrire un aperitivo cosi’, guardando in frigo il cibo a disposizione, ho creato questi due accoppiamenti di verdura e formaggio che penso stiano proprio bene. Niente di speciale a vedersi ma molto meglio delle solite patatine fritte!

Finocchi al latte – milky fennels

Recipe 120: Always eating the same kind of vegetables cooked in the same way…it’s a bit boring. If you agree with it, try these milky fennels and maybe you will have a new dish to add to your healthy diet. I’m also sure it’s a tasty side order for simple meat dishes and a clever solution for children because i use to loved it when i was little and i didn’t like uncooked fennels and vegetables in general.

To cook these fennels you will need: 1 or 2 fennels for person – some milk – nutmeg – salt – Parmesan and then if you want to put together some pork, you will just need some oil and rosemary or mustard and honey, depending by what you like the most.

The recipe is very easy: clean the fennels cutting all the green parts and taking off the first layer. Cut them in pieces and boil them. When they are tender, strain them and put them in a pan with just some milk.

Add some salt and nutmeg if you like it and wait until they become very tender and they absorb the majority of the milk. If you want to serve them as a side order with some pork, you can start to cook the meat now. You can try pork with rosemary or with a mix of a bit of mustard and honey, if you like these ingredients.

When the pork is cooked and the fennels are very tender, you can serve them adding just some Parmesan to the fennels. This is the final touch. Buon appetito!

PS: Mamy che abbinamento che abbiamo fatto tra finocchi e carne di maiale. I finocchi erano buonissimi e hanno convinto anche Nat che solitamente non li mangia ed era un bel po’ titubante. Lei invece ha cucinato il maiale, a me con il rosmarino fresco e per lei con una salsina che fa lei con mostarda e miele… ancora non ne sono convinta perche’ il gusto e’ un po’ particolare per me, ma con questa carne penso stia bene.