Tag Archives: white wine

Risotto al melograno – Pomegranate risotto(-3 weeks)

Recipe 9: For the first dish of the year I wanted something great, a bit unusual, weird… In few word, something special and I remembered this recipe my mum prepared in one of the latest Christmas: Risotto with pomegranate!

Ingredients for 6 people:  500 gr. of rice, 2 pomegranates, 1 onion, pepper, salt, a bit of butter and Parmesan, 250gr speck.

Put some oil in a pan with the onion and let it cook until goldish. Take of the fruits from the pomegranate and leave them in a side. Then add the speak chopped in little cubes and let it cook.

Add the rice, let it toast and add a glass of white wine. When evaporated add some vegetable sauce from the stock. When the rice is almost ready add the pomegranate’s fruits.
When ready take the pan off the fire, add some black pepper, butter and grated Parmesan. Enjoy!

PS. Piatto super lusso per l’inizio dell’anno. Ok il sapore e’ un po’ originale ma per i primi giorni dell’anno nuovo ci sta proprio bene!!!!

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!

Spaghetti con le vongole – Spaghetti with clams (-29 weeks)

Recipe 62: This in summer it’s one of my favorite dishes. When i go to the seaside or in some restaurant on the coast i can’t resist from ordering this pasta. It’s so fresh and so simple and good! Then i thought that being in an island since almost 5 years without have never had this pasta dish it’s incredible. So i decided to cook it by myself.

Ingredients: i will make it very easy, because it’s not possible to think that in the supermarkets here they can sell you the seafood in shells! So i just bought some clams in vinegar, 2 garlic cloves, spaghetti of course, salt, chili, parsley with flat leaves, some olive oil, white wine, and the dish is ready!

Put some water with some salt on the fire and wait for it to boil. In the meantime cut finely some parsley and the chili. Open the claims container and wash them very well from the vinegar. When the water will boil it will be time to add the pasta and wait not more than 6 minutes to try it. I normally cook spaghetti for 6 minute and then i leave 2 minute to pass them in the pan with the sauce.

Put some olive oil in a pan with the garlic cloves crushed or in pieces and let them become goldish. Then take them off and add the claims, the chili, parsley and let it cook a bit. When the claims seems almost done, add a bit of white wine and wait for it to evaporate.

When the pasta is still slightly hard, drain it and put it in the pan with the oil and the clams. Mix it all for a minute, let the spaghetti take all the sauce and serve in a plate. As usual with fish we don’t add parmesan and especially in this plate i don’t think you will need it.

Buon appetito!

PS. Mamy che strano fare a pasta con le vongole cosi, ma mi andava cosi tanto che appena ho visto le vongole in barattolo non ho potuto resistere e gli spaghetti non sono venuti per niente male, tranne il fatto che le vongole erano in acqua e aceto e non sapendolo non le ho lasciate in bagno e si sentiva un po’ l’aspro dell’aceto. Vabbe’ buono a sapersi per la prossima volta, ed intanto ho avuto la mia razione di spaghetti alle vongole! Aspettando l’estate del litorale laziale….

Word Cup dishes: Pasta with courgettes and prawns

Recipe 68: I cooked this pasta long time ago for a dinner with an italian friend of mine, who for long time asked me if i knew this recipe. So i did it and i really think it’s quick to prepare and very nice to serve during the word cup matches.

Ingredients 3 people: garlic, 300gr pasta, 3 courgettes, a portion of king prawns already pilled (200-250 gr), white wine, salt, chilli and lemon if you like.

Put some olive oil in an hot pan and after then add some chilli and garlic cloves: you can crush them before to let them release more flavor, or they can be entire and you will take them out once they becomes goldish.

Cut the courgettes in fine slices and place them in the pan with the rest waiting for them to cook. In the meantime place some water for the pasta on the fire.

When the courgettes will be a bit cooked you can add the prawns and some withe wine to cook them better and giving them a bit more taste. Put the pasta in the water as soon as this boil, and wait for 8 minutes for it too cook. In the meantime, keep on mixing the rest of the ingredients in the pan, until well cooked and a bit more colored.

When the pasta will be ready, just drain it and place the pasta in the pan. Mix all and serve on plates with some extravirgin olive oil. We don’t use to put any Parmesan on pasta with fish, because to strong and dangerous for the fish taste.

Buon appetito!

PS. Mamy finalemente ho fatto la pasta che tanto mi chiedva Anna. Zucchine e gamberetti sembra essere un’accoppiata vincente ed in effetti stanno bene insieme. Forse avendoli ci avrei aggiunto i fiori di zucchina, ma qua e’ impossibile trovarli. Comunque un’altra pasta per un’altra partita e dita incrociate.

Vitello tonnato – vitel tonne’- veal with tuna sauce

Recipe 72: This is a classic dish of the summer because is a delicious plate to serve cold and so it’s perfect for summer parties too! For how much could sound strange to put together meat and fish, this 2 tastes together are just amazing!

Ingredients for 3-4 people: 600gr of round of veal (of course in england it’s not so easy to find this cut so i bought a shoulder piece), carrot, celery, onion, olive oil,  and white wine 1 or 2 glasses. Then for the sauce you will need 250 gr of tuna, 125 gr mayonnaise, some cappers, 1 anchovy fillet in olive oil.

Let’s start from the meat cooking process: there are lots of different systems, you can boil it, you can marinated the night before (like my mum use to do) and cook it on a very low fire the day after, but because  i have never enough time to do all this and I’m very scared the meat can become too dry or too hard, i decided to follow another way, that now i will show you.

First of all put some olive oil in a pan and wait to reach the frying temperature. In the meantime clean you carrot, celery and onion and cut all of them very finely to create your “soffritto” (i used my amazing new machine for that). When this is ready pour it in the oil, turn the eat down and let gently fry for 10/15 minutes, until the blend of vegetables is light brown in color.

Then add some white wine and increase the fire. Let everything cook until the wine is evaporated and place the meat in the pan and brown it all around. This operation that i ws thinking was going to be very quick, it will instead take a bit of time, so if you see the soffritto gets dry and close to burn or stick to the pan, add some water and wait for the meat to get a bit colored, turning it every now and then.

When the veal is colored, pre-heat the oven at 1500 C, cover the pan with an aluminum sheet, then put it in the oven for about 50-55 minutes. Check periodically, and add water to keep the meat soft. The roast should be a bit brown outside, but pink in the middle.

While the meat is in the oven, you can prepare the sauce. As you could have seen i didn’t add any salt to the dish because the sauce it will give all the taste the meat will need.

Just put all the ingredients together and mix them: tuna, mayonnaise, some cappers and the anchovy without any fishbones. Use a mixer to do the sauce and if you see the ingredients are still to hard to mix, add some sauce form the meat. You will have a creamy and really tasty sauce!

Let the veal cool in its broth, then cut it in very thin slices ( please use a very sharp knife because the slices need to be really thin… of course i didn’t have any but i manage at least to cut it). The best is using a meat cutter.

Cover each slice with a good amount of sauce and add some cappers just to give the final touch!

Buon appetito!

PS. Mamy finalmente e’ arrivata un po’ d’estate anche qui ed io non vedevo l’ora di fare il vitel tonne’. Ok devo dire che me lo aspettavo piu’ rapido da cucinare, mentre invece la carne ha i suoi tempi, pero’ che buono. L’unico problema e’ che mi devo attrezzare cin coltelli piu’ fini perche’ con questi non riuscivo proprio a tagliare nulla!

Involtini al sugo – Meat rolls in tomato sauce (-36 weeks)

Recipe 76: This is a classic of the sunday lunch when i was in Rome. The dish it’s a bit long because you need some time to cook the meat and create the sauce, but the good stuff is that then you can use the sauce for the pasta too… and I swear it’s really special.

Ingredients for 2 people: 400 gr of meat (if you can find it take always veal, it’s tender and with a nicer taste), 1 egg, 30/40 gr butter, 1 glass of white wine, a tomato sauce can, 1 carrot, 1 celery, some pieces of Emmenthal, 2 garlic cloves, salt, pepper and toothpick.

Put an egg in some boiling water and let it cook. In the meantime cut the meat in 4 slices and press them until they get really thin. Clean the carrot and the celery and cut 4 thin pieces from each of them. Then cut 4 pieces of cheese long like the carrot and the celery.

When the egg is cooked, take it from the water, peal it and cut it in 4 part. Now you can start to fulfill the meat with one piece of each thing and add salt and pepper. Then you will need to close it with some toothpick. The most important thing you need to be careful is to close them in a way the cheese can’t come out too much.

In the meantime put some oil and 20gr butter in a sauce pan and when it boils, place some garlic and wait to be cooked. When the oil will have take all the  taste and the garlic will start to become goldish, take the garlic out and place the meat in the saucepan on a low fire.

Let them became a bit colored and then turn and wait a bit. After around 10 minutes pour the glass of  white wine and wait some more minutes for the wine to evaporate.

At this point i have add some other pieces of carrot and celery just to give more taste and then the tomato sauce can with some more salt and pepper. You can also add a bit of chili if you want.

Now cover the saucepan, set the fire very low and just wait 20 minutes. Then turn the meat and wait for other 20 minutes. Now the meat will be ready and the sauce will have a unique taste! This dish is perfect if served with potatoes, vegetable or just alone. In this case i added some Polenta that is amazing with the meat sauce!

Buon appetito!

PS. Mamy hai visto che belli i miei involtini? Purtroppo come al solito c’e’ stato il problema con la carne di vitella percio’ ho utilizzato la carne di manzo che e’ un po’ piu’ duretta, ma cucinandola a fuoco basso per un bel po’, e’ venuta buonissima. Ed un sugo cosi’ buono non lo mangiavo da un sacco di tempo. Pensa che ho fatto pure la polenta…ero proprio in vena di un pranzo classico domenicale!

Risotto alla Pescatora – Easy Seafood Risotto

Recipe 78: This week it’s another tough one and i didn’t really have time to cook too much… but at least in the weekend i tried to treat myself.

So last weekend I prepared this nice Seafood Risotto, of course in a simplified version respect to the one that wants you to clean, cut all the fresh fish and to take the shells off from the seafood. I just bought a selection of seafood already clean and I add some king prawns, to make it more tasty! Anyway here in the supermarkets it’s very hard to find nice fresh fish. I need to go to Borough Market for a real food shopping!

The ingredients for 3/4 people are: 240gr of seafood selection, 140gr of king prawns, 300/400gr of rice, 1 glass of white wine, onion, garlic, 1 chilli, parsley and some spoons of tomato sauce.

Cut finely the onion, some garlic cloves and half of a red chili. Put all this in a pan with some oil and let it cook while you wash the seafood.

When the onion get goldish, add the fish, 2 or 3 spoons of tomato sauce, some salt and pepper and i also use to add some butter just to give more taste.

After a bit on the fire, pour 2 ladles of hot water (better if you had put some fish stock to boil in it or if you bought some fresh fish and you cooked it in there before) and let it cook for 15-20 minute. In the meantime you can put the rice to cook in a sauce pan with some boiling water.

When the water will be evaporated, you will have a nice sauce, but to make it even better add the last touch, a glass of white wine, mix it and wait until the sauce get a bit thick again.

Cut some parsley and when the rice is ready, add the sauce to the rice and serve it with the fresh parsley.

I wouldn’t put Parmesan on it… we normally don’t use it for pasta with fish, but if the rice it’s a bit dry and if you just used a little quantity of tomato sauce, i think could be nice to add a bit of lemon. Depend by your taste!

Enjoy!

PS. Mamy, lo so tu questa ricetta non la facevi praticamente mai, ma io avevo una voglia di frutti di mare che ho tentato di trovare una ricettina facile facile per poter avere un bel risotto alla pescatora in poco tempo. Che te ne pare?

Spezzatino in bianco – my mum’s stew

Recipe 80: This is a classic meat recipe and because it’s very simple the most important thing is the quality and taste of the meat. Exactly for this reason i was trying to find some diced veal in the supermarket but unfortunately there is nothing to do…in England it’s very hard to find it. So i had to take some classic beef meat but the dish came quite well anyway.

Ingredients for 6 people: 1 carrot, 1 onion, celery, parsley, olive oil, some white wine and around 800gr/1kg diced veal or beef  meat, salt and pepper.

Cut finely the parsley (half of the bunch they normally sell here), the carrot, the onion and some celery. Put in a sauce pan some olive oil, let it get warm and then add to it all the previous ingredients already cut. Mix and let it cook for a time.
When they seems a bit cooked, the onion is goldish and they released all the flavors, add the meat and cook it for some minutes, just the time for that to take color.


Add some white wine and then turn the fire down and let it cook for long time always checking the quantity of liquid. Add some salt and pepper, mix and leave it on the fire. The veal is very tender so won’t need too much time, but fr the beef i suggest you to cook it for at least half an hour .
Serve in a plate with vegetable or other food but not to complex or tasty. The meat will have a very nice taste and could be a pity to loose it with some other heavy flavors.

Buon appetito!

PS. Mamy qui trovare la vitella e’ un miracolo! Niente neanche questa volta! Sarei dovuta andare in centro per prenderla e sinceramnete non avevo proprio tempo. Ho preso invece della carne di manzo organica, sperando fosse piu’ saporita… ed alla fine non e’ venuta male. Certo sempre un po’ piu’ duretta rispetto alla vitella, ma con le verdurine e gli gnocchi di patate si e’ sposata perfettamente.

Linguine pesto and prawns – product testing 2 Dolce vita event

Recipe 93: From the Dolce Vita event and Foodinthecity, i have the pleasure today to present you some new real high quality and truly original italian products: the pasta from Pastificio dei campi and the organic products from Sommariva.

I found this pasta really special: so traditional in the taste and in the consistency, but so innovative for the packaging and the blog they run. A real discovery! The Pesto from Sommariva instead is Bio and made with the best ingredients from Liguria, where the recipe comes from.

With these genuine products i could have done a simple pasta with pesto, sure of an amazing result, but to make it a bit special i decided to add some prawns, so… here are Linguine Pesto e Gamberetti.

The ingredients i used for 2 people are: 250 gr. of Linguine di Gargnano – Pastificio dei Campi (you can find them in Harvey Nicholson too), 150 gr. of peeled prowns, 100 gr. of Pesto Genovese Bio Sommariva, 1 red chili, a clove of  garlic, fresh parsley, Parmesan, olive oil, 25gr butter, a glass of white wine and salt.

Put some olive oil in a pan with a crashed clove of garlic and a sliced chili. Add some parsley leaves, prawns, let them cook a bit and then add some butter to let the prawns get a bit colored.

In the meantime put the linguine in some boiling water, add some salt and let them cook for around 8 minutes.

You will need to add some white wine to the prawn because they will be quite dry and the wine will give them a little twist in the taste.

At this point open the pesto, breath and prepare yourself to enjoy this plate! 🙂 if you will try a little spoon of the sauce, you will really taste the pine nuts and the basil. Fantastic! Put some of this in the plates where you will serve the pasta and add some hot water to make it less dense and easier to be absorbed by the pasta.

When the pasta is almost cooked, drain it and pass it in the pan with the prawns. Mix until the sauce is absorbed and then place it in the final plates.

Mix again the linguini until all the pesto is well absorbed and all the pasta has the same color.

Add some Parmesan and Buon appetito!

PS. Mamy non si che buoni questi prodotti: le linguine le fanno a Gragnano, mentre il pesto Biologico viene direttamente dalla Liguria. Li ho trovati alla Dolce Vita e ne sono rimasta entusiasta. Poi con i gamebretti insaporiti dal prezzemolo, peperoncino e una spruzzata di vino bianco, le linguine al pesto hanno fatto una riuscita fantastica!

Violet spaghetti! (-50 weeks)

Recipe 103: This is my favorite dish ever!!!!! It’s a bit long but it’s really the most special recipe you can find! you need to try it!… and of course the special dish needs a special occasion, and my birthday was the right one!

So are you ready with the blueberries for some violet spaghetti???

Here are the ingredients for 10 people: 300gr of speck (you can find it in Carluccio’s), 1kg spaghetti, 350ml. single cream, 500gr blueberries, 100gr. Parmesan, 1 onion, 150gr butter, 1 full glass of white wine (or even a bit more) and salt.

Cut the onion in little pieces and cook it in a sauce pan with some water. The onion needs to become almost creamy. At that point you can add the butter and the speck cut in really little squares… i used a pair of scissors for this. Now you just need to wait and keep on mixing everything on a low fire.

Then add some of the wine and cover the saucepan until the wine is all evaporated. Repeat the same until the end of all the wine. At this point you can add the blueberries exactly as they are and you will just need to mix a bit and wait again. Use always a very low fire.

Little  by little the berries will loose their water and they will dissolve creating a nice violet sauce. You won’t need to add anything else except some salt if you think is necessary, you will just need to wait and mix to don’t make the sauce stick to the pan.

When the sauce will be ready add half of the single cream and mix again, always on a low fire.

In the same time you can put the spaghetti in hot salty water and you can wait for them to be cooked. Be careful to don’t leave them to cook to much or your pasta will be plastic.

When the spaghetti are almost ready put the rest of the cream in the sauce, mix and then add the same spaghetti. Could be better to do all this is a pan directly on the fire, but if teh quantity of spaghetti and sauce is too much, just do it in teh same saucepan. It will be easier.

You can now serve the violet spaghetti with a good spoon of Parmesan!

Buon appetito!

PS. Mamy la fine del mondo e non di co altro!!!! non ci sono parole…e  nenache i france si ne avavano! Pensa che nessuno aveva capito e poteva credere ci fossero i mirtilli dentro. Tutti tentavano di indovinare ma nulla! si sono puliti la padella! BUONISSIMI!!!!