Tag Archives: sage

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!

Saltimbocca alla romana: veal in the roman way! (-51weeks)

Recipe 104:I love veal and this is one of the meat dishes i love the most, so it needed to stay in my Birthday dinner menu. It’s a bit expensive in London to buy veal but is really something you need to try.

Ingredients: if you don’t cook this dish alone but you will serve it with a starter or something else, i would suggest you to calculate about 100gr of veal for each one of you, a packet of fresh sage, a packet of parma ham (around 10 slices), oil, butter, a bit of white wine, salt and pepper. And don’t forget the toothpick!

In first place you will need to prepare the meat: cut it in little pieces and put some parma ham and sage on top. All this will be fixed by the toothpick.

In a pan put some oil and butter and the meat. When this starts to fried a bit, add some white wine and wait. In the meantime i prepare some poteto in the oven and some pies with onion.

Turn the pieces of meat when they start to be colorful and put some salt and pepper just to add more taste. Now you are ready to serve them.

This recipe as well is super easy to do… so are you starting it?

PS. Mamy i saltimbocca non si battono, belli croccanti e saporiti. Io c’ho messo il prosciutto crudo invece dello speack perche nei supermercati non si trova facile, ma con lo speck magari sarebbe stato pure meglio.Invece Francesca mi ha aiutato cone le patate: in due secondi me le ha pulite tagliate e messe a forno!!! se non ci fosse lei bisognerebbe inventarla.

Saltimbocca alla Romana

Gnocchi gorgonzola e salvia (-62 weeks)

gnocchi 1

Recipe 121: A real classic recipe, super quick, good and very easy to realize is Gnocchi with Butter and Sage. In this case I decided to slightly change the ingredients to make it a bit more tasty (considering the Gnocchi are from London) but without the butter.

So here are the ingredients you will need for 2 people: 400gr potatoes gnocchi – olive oil – 1 onion (i used a red one) – 80gr Gorgonzola – a bit of milk – 1 glass white wine – some sage leaves – Parmesan – nutmeg – salt and pepper.

Gnocchi 2

Normally i would just put some butter in a pan with the sage leaves in pieces and i would add the gnocchi after. Try this if you have some fresh italian gnocchi.

Instead for this recipe you have to cut the onion and put it in a pan with some olive oil. When cooked add some white wine and wait until evaporated. In the meantime cut the gorgonzola and the sage in pieces. At this point, add the cheese, the sage and some milk, and on a low fire, let the gorgonzola melt slowly. When the ingredients are become a cream, close the fire and just add some nutmeg and salt if needed.

gnocchi 3

In a big saucepan, put a good quantity of water and let it boil with salt. Then put the gnocchi in the water and after maximum 2 minutes, when they finish to come up, take them off the fire and drain them. Finally just add them to the sauce and mix until all the gnocchi are covered by the cream.

Put them in plates with a bit of Parmesan and pepper if you want.

The dish is done! Enjoy!

gnocchi 4

PS. Mamy questa e’ la prima volta che cambio questa ricetta, ma sono talmente rimasta male dal sapore degli gnocchi le altre volte che li ho fatti solo burro e salvia, che questa volta ho deciso di aggiungerci anche un po’ di gorgonzola… e ci sta proprio benissimo. Lo so e’ pesante in ogni modo, ma almeno sa anche di qualcosa.

Portafogli deliziosi – Delicious wallets

portafogli 1

Recipe 123: This is a dish that i love but it was quite hard to prepare because here in London is very difficult to find veal’s meat. I was especially looking for a particular cut of the veal, very tender and a bit expensive but absolutely delicious, the one called “top round” i think. However at the end i bought some escalopes, but they cut them very thin and pressed them a bit.

Ingredients for 3-4 people: 4 veal escalopes – 4/6 ham slices – 4 good slices of Emmental cheese – 50gr butter – some black pitted olives – some sage leaves – salt – one vegetable stock – 1 glass of dry white wine and, very important, some toothpicks.

Portafogli 2

This dish is very simple: you just need to place the ham the cheese and the black olive (if you like them) on the veal, as shown in the pictures and then you close each piece of meat with 2 or 3 toothpicks an some sage leaves. The secret is just to close them properly, creating almost a triangle, so nothing can come out while you are cooking them.

portafogli deliziosi 3

Put in a pan the 50gr butter and let it melt. Then place the meat in the pan, put some salt and pepper and cook it a bit. In the meantime prepare some boiling water in a little saucepan and add the vegetable stock to create the “brodo’.

When the meat is a bit colored, add the glass of wine and when it’s all evaporated, start to use the brodo: you will add it bit by bit every few minutes, to let the meat cook and to create a nice sauce in the same time. You can also cover the pan if you want. The fire don’t have to be too strong but just enough to cook the meat without burn it. The meat will cook in 15-20 minutes.

Serve in a plate with the sauce on top and with some vegetables.

Enjoy!

PS. Mamy, qui la carne di vitella la vendono solo in posti super specializzati. E poi la fesa o noce di vitello e’ proprio inesistente, non sai quanti macellai ho girato! Alla fine ho preso delle fettine, che erano buone ma non tenerissime come la tua. Comunque il piatto e’ venuto buonissimo e poi con tutto questo tempo senza mangiare carne di vitella… ci siamo leccati i baffi! Ho messo le olive nere nella ricetta invece dei carciofini perche’ come sai non sono un’amante dei sottaceti, e diciamo che il sapore delle olive di qui non e’ fortissimo percio’ non si sentiva tanto la differenza, ma giusto il necessario.

From the Halloween menu’: Risotto alla zucca

Pumpkin risotto 1

Recipe 126: This is a risotto my mum uses to cook often in autumn and not just for Halloween. I really like the taste, because delicate and unique thanks to the rosemary and sage together. And for this Halloween i decided to cook it again but the big deal wasn’t the recipe, but the pumpkin to use!!!!

Here in London you have at least 3 qualities available in Halloween time: the classic for craving, a little little one and the butternut. Last year i tried the little one and it was a big delusion: absolutely not tasty! This year i wanted to try the butternut because it seems to be very tasty instead, but i also wanted my craved pumpkin….so at the end i decided to cook the rice with the big classic pumpkin, hoping in a bit of luck! And at the end i was quite lucky!!

So here are the ingredients for 8 people: 1kg pumpkin (already clean without skin, seeds and all the filaments) – 750/800gr rice – 100gr butter – 2 onions – 2 glass of white wine – 2 vegetable stock cubes – 8 slices of cheese for burgers (the one that melt easily) salt – pepper – 5/6 sage leaves – 2 banches of rosemary – 2 cloves of garlic and big bunch of parsley (I suggest flat leaves ).

Pumpkin risotto 2

I started from the pumpkin. With my friend help we cut it in 2 and we start to clean the first half. After taking of all the good part, i realized it wasn’t enough, so i used also the other part and Nat get busy carving this amazing spooky face. This means that a medium pumpkin is about 1 kg after all the cleaning.

After this, wash, cut in little pieces and mix all together the sage, rosemary, the garlic, the 2 onions and put the “trito” (the mix of cut ingredients) to cook in a big saucepan with the butter. In the meantime add vegetable stock in another little saucepan with boiling water to create the ‘brodo’. Wait for the “trito” to became mild and colored and then start to add the pumpkin in little pieces (otherwise will be quite long to cook). Let it toast a bit and then add some “brodo”.

pampkin risotto 3

The pumpkin will take a bit too cook and it will reduce quite a lot, taking out lots of water. However continue to mix always and to cook it until the pumpkin becomes very soft and add other brodo as soon as the water start to miss in the pan. At this point you can add the rice, make it toast a bit and then add the 2 glasses of wine. As soon as this will be absorbed, you will add, little by little, new “brodo” prepared with another stock as before.

Pumpkin risotto 4

At this point you have just to wait the rice to cook and this will take around 20 minutes, depending by the quantity of the rice used. Have try after a bit and add the salt and pepper you think are missing. Just before to be ready, cut the cheese in little pieces and add them to the rice to give extra taste to the plate, but also without it will be very good.

Pumpkin risotto 5

When everything is ready, serve the rice in a plate with the parsley cut in little pieces and with lots of Parmesan as usual!

Buon appetito!

Ps. Mamy questo e’ il primo piatto in cui tutti hanno fatto il bis! ero contentissima e alcuni di loro non avevano mai provato il riso alla zucca! La Streghetta ha colpito nel segno! Pero’ devo ammettere che la zucca italiana ha piu’ sapore, ma d’altronde questo e’ il problema di tutta la frutta e la verdura qui.