Recipe 63: When i went to Identita’ in London, a festival of italian food already very famous in Milan, i had the pleasure to receive lots of products especially from Sicily and last weekend they came really handy. As i told you we organized a very quick dinner at the last moment for some friends and instead to buy the classic crisps as an aperitif, i thought to offer some “Tartina”, feta cheese and greek peppers! yummy!
Ingredients: Tartine are really easy to prepare because is just some bread cut in square and toasted where you can put whatever you want, from cream cheese and salmon, to pate’ or cheese and ham. This time i instead used this really nice Sicilian Sauces from Gli Aromi. One was made with cappers, one with black olives and finocchietto, but the best one was absolutely Finocchietto ragusano (plant from the fennel family).
I have also tried the same sauce with pasta and it’s even better. My guests loved the tartine, but the pasta was even more particular considering the very rare ingredients and taste.
Just put some water to boil and add the spaghetti when ready. In the meantime put some of the sauce in a bowl with some hot water from the pasta and when this is cooked just mix it all. Because the finocchietto has a very sweet taste, maybe with some pancetta or bacon as well i think it could be amazing.
PS. Mamy ci siamo fatti una mangiata lo scorso fine settimana. Io ero da poco tornata da un festival con vari prodotti tra cui queste salsine siciliane e non m’e’ parso vero di provarle con i miei amici. Percio’ un po’ e’ stato messo sul pane e servito come aperitivo e poi qualche giorno dopo le ho anche provate con la pasta e stanno benissimo. La migliore e’ una salsa fatta di finocchietto ragusano! Particolarissima!
Posted in antipasti - starters, Product testing, vegetarian
Tagged aperitivo, bread, cappers, finocchietto, pasta, salsa, sauces, starter, tartine
Recipe 66: Today a quick recipe that i created looking for a way to use the egg yolks left from the previous recipe. So i found this easy and nice sauce, that can be used instead of mayonnaise and that is very good with asparagus… and maybe even a bit lighter!
Ingredients: asparagus, 2 egg yolks, white vinegar, a little spoon of english mustard or two of the dijon mustard, some cappers and finally some spoons of Olive Oil (i used an amazing sicilian extravegin olive oil “274“, thanks to Aprile brothers that i discovered in Identita’ London a festival about the good italian cuisine)
It’s very easy to make this sauce, especially if you have a mixer: while the asparagus are boiling for some minutes in salty hot water, place in the mixer 2 egg yolks, 1 spoon of vinegar, 5 spoons olive oil, a little spoon of mustard, some cappers. Mix it all and try, to know if it’s the case to add some salt and peppers.
When ready, drain the asparagus and place them in the plate with the sauce on the top and i hope you will enjoy them!
PS. Mamy, mi sono scoperta una vera appassionata di asparagi, sara’ per il sapore particolare e delicato … non so, ma per non mangiare sempre le stesse verdure, sono perfetti. E dato che stavo cercando di utilizzare il rosso delle uova che mi era rimasto dal dolce precedente, ho trovato questa salsina che dicono sta particolarmente bene con gli asparagi ed e’ vero! Una specie di mayonese piu’ leggera e saporita!
Posted in Product testing, sauces, vegetables, vegetarian
Tagged all'uovo, asparagus, cappers, eggs, mustard, olive oil, salsa, salt, sauce, white vinegar
Recipe 85: Always because i’m still trying to eat light an loose the weight tooken in Easter, this week i give you another recipe to eat meat and vegetable with a little twist. This time is even easier than the previous recipe and it’s all about a sauce to serve with turkey or pork: Apple Sauce.
Probably most of you already tried this sweet and sour combination before, but here is my mum’s recipe and i can tell you it’s all a new discovering.
Ingredients for 3 people: 3 apples (i used the golden delicious), 2-3 spoons of sugar, a lemon and some nutmeg.
Wash the three apples, take off the skin, the seed and the center. Cut them in little piece and put them in a saucepan.
Add the sugar, a bit of nutmeg, and the grated zest of half a lemon. Be careful to take just the yellow of the lemon because the white it can be sour.
Mix it all and pour some water, but just enough to cover all the apples. If then this is not enough to cook them well, you can always add more water later. Leave it cook for half an hour on a low fire.
When the apples will be cooked you will be able to mash them and the mix it will reach the consistency of jam. Take everything off the fire and add the juice of half a lemon.
Mix again all and serve it with the meat. The contrast of a very sweet sauce with the salty meat will be perfect.
PS. Mamy ti avevo detto che avevo fatto la salsa e che mi sembrava troppo dolce. Invece poi quando l’abbiamo provata con la carne, non sai che buona! Non stonava per niente cosi dolce. Il contrasto era buonissimo ed il piatto in se’ e’ molto delicato.Proprio cio’ che volevo!
Posted in meat, sauces
Tagged apples, lemons, maiale, nutmeg, pork, salsa, sauce, sugar, turkey, water
Recipe 137: And here i know i will make someone happy!
This is my favourite sauce and, after a long time that i didn’t eat it, i have to say i was really missing it. Ok it’s not the most dietetic sauce you can prepare, but i tried my best using skimmed milk to cook it … and it was really good also like this.
So here are the ingredients:
500 ml of milk (almost 1 pint) – 50 gr of butter – 50 gr of flour – salt – a bit of grated nutmeg.
Put the butter in a pan on a very low fire and then start to add the flour little by little. Mix quietly and start to add also some milk if you see some clots take form. Keep on adding all the flour and the milk and if you still have some clots, continue to mix quietly until the sauce starts to be thicker. The clots will go anyway adding some more milk. Don’t forget to put a bit of salt and nutmeg too, but I suggest you to taste it to regulate the quantities.
As you can see it’s quite easy and very quick but the secret is all in being careful with the fire and the mixing.
PS. Mamy questa ricetta e’ spaziale e finalmente ieri mi e’ riuscita proprio bene senza neanche troppa fatica. Ho fatto tutto sul fuoco basso e anche se prima mi si sono formati un po di grumi, continuando a mischiare e aggiungendo il latte e’ andato tutto per il meglio. Che buona! quasi me l’ero dimenticata!