Tag Archives: sauce

Asparagi alla salsa d’uovo – Asparagus with eggs sauce (Product testing)

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!

Salsa di mele – Pork with apple sauce (-41 weeks)

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.

Buon appetito!

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!

Pasta con le noci – Pasta with walnuts sauce

Pasta noci 1

Recipe 132: And because is autumn and starts to be cold, why don’t make pasta with walnuts?

This is not one of the most common italian dishes, but it’s very typical in Liguria, a region in the north of Italy, more famous for the pesto sauce ( i will ask my mum her amazing recipe for this too).

I have to say this is the version my mum use to prepare, but there are many other different versions, with just oil instead of single cream, with a bit of bread and garlic and so on. Because it’s a quite reach sauce and heavy dish, i suggest you to cook not too much pasta or you can also try to substitute the single cream with Ricotta cheese and milk.

However here are the ingredients i used yesterday for 5 people (all from Tesco): 500gr of De Cecco Pasta (i choose short pasta but have to be good also with linguine or meat ravioli) – 200gr walnuts already peeled – 75gr pine nuts – 250gr single cream – majoran – salt – pepper- nutmeg – 50gr butter – Parmesan.

Pasta noci 2

If you have a mixer, you can just put all the ingredients in and create the sauce, otherwise you can put all the walnuts and pine nuts in a dishcloth and smash them with anything you have, heavy and resistant (i used the majoran dispenser).

Then add the single cream and use a “Minipimer” to mix everything better and give consistency to the sauce. If you don’t have it you can also just mix with spoon. Add salt, pepper, a bit of majoran and nutmeg. I can’t tell you how much. This will be something you will have to decide testing the sauce and following your preferences.

pasta noci 3In the meantime cook the pasta in salted water and after the time written on the bag (were 10 minute for me), drain the pasta and add the butter already melted and the walnut sauce.

Serve with Parmesan and a bit of black pepper.

Buon appetito!

PS. Ciao Mamy, ieri e’ venuta a cena Marguerite la mia amica americana che incontro sempre in aereo. Le ho cucinato la pasta con le noci…visto che stiamo in autunno pensavo fosse adeguata ed era cosi tanto tempo che non la mangiavo! L’unico problema e’ che non me l’aspettavo cosi pesante…sara’ che ho fatto dei piatti belli pieni, ma alla fine eravamo sderenate! Comunque per essere buona e’ buona… forse la prossima volta provo a farla con la ricotta invece che con la panna.

Polpette “al sugo” and “in bianco” (-69 weeks)

Let's start

Recipe 138: As i promised, here is the recipes for the “polpette” or meatballs, as my mum use to cook them.

On friday my guests tried the tomatoes sauce and the white sauce version and they will tell you their opinion and favorite.

Ingredients for 3-4 person:

500gr mince meat – fresh parsley flay leaves – a bit of parmisan (20-30 gr) – a bit of milk – 3 slice of bread – salt – garlic in powder – bread crumbs and 3 whole eggs.

For the sauces:

2 cans of tomato sauce – 1 carrot – 1 celery – 1 little onion – a glass of white wine – butter (2-3 slices) – oil – 1 vegetable stock.

I suggest you to start from the tomatoes sauce because it takes a bit of time to cook:

Put oil in a pan, and cut the onion in little pieces. When the oil is hot put the onion and wait until it take a bit of color. This in italian is called “soffritto” and it’s the base of a good sauce. Then add the 2 tomato cans, the carrot without skin and a good piece of celery. Cook on a low fire for at least 20 minutes.

In the meantime you can prepare the “polpette”:

Take the 3 bread slice, cut the dark crust and put them in a cup of milk, until they don’t get really dump. Cut the parsley in very little pieces and put them with the mince meat, add the 3 whole eggs, the Parmisan, a bit of garlic and salt, and finally the bread already squeezed from the milk.

Mix everything very well and start to prepare all the little balls. You will then pass them in the bread crumbs and they will be ready to be cooked.

When the tomato sauce is ready you can put some of the meatballs in the sauce and let them cook, turning them a bit sometimes.

almost ready!At this point you can also prepare the white sauce for the remaining meatballs:

Put the vegetable stock to cook in some hot water. Instead in another pan you will put a bit of oil, butter and after a bit you will add a bit of white wine. This sauce is very quick and when you think is ready you can start to fried the other meatballs. Because the meat will take a bit to cook, you will add constantly the “brodo” from the vegetable stock. This will maintain enough liquid to fried the polpette and will give a nice test to the sauce.

Turn often the meatballs and when (at least after 20 minutes) you see the tomato sauce quite thick and the meatballs in the white sauce quite colored, you can serve them.

I cooked them with some roast potatoes but you can choose any other side order.

Buon appetito!

PS. Mamy ho fatto le polpette ed erano buonissime!!!! che te ne pare delle foto?Anche Anna ha detto che le ricordavano un sacco quelle della sua mamma. Grazie tante e alla prossima ricetta.