Tag Archives: sauces

Starter: Tartine all’italiana (Product tasting)

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!

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Besciamella!

besciamellaRecipe 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.

Enjoy!

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!