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Sunday, 26 September 2010

SPAGHETTI ALL'AMATRICIANA



Spaghetti or bucatini all'amatriciana are perhaps the most famous recipe of italian cuisine in the world.

The amatriciana sauce derive her name from the city of Amatrice in the province of Rieti (Lazio).

Ingredients for 4 people:

- 350 g spaghetti
- 400 g of tomato sauce
- 100 g of bacon 

- 60 g pecorino cheese
- Dry white wine
- Salt
- Chili

Cut the bacon into cubes and brown it with the crushed red pepper. Be careful not to fry the bacon too otherwise it becomes dry and hard. Sprinkle with white wine and let it drain thoroughly, then add the tomato sauce and salt.

Meanwhile, cook spaghetti al dente in salted water, pour the sauce into the pan making it jump (or mixed) with grated pecorino.

Tradition calls for cooking the spaghetti or bucatini all'amatriciana strictly without the onion, but I think it goes well and cut into julienne fry made with the bacon.


Other recipes for spaghetti on http://italy-recipes.blogspot.com/:


- SPAGHETTI BACON AND LEEKS

Saturday, 25 September 2010

RISOTTO WITH PEAS

The rice and peas are a italian cuisine recipe of traditional Venetian cuisine.

Ingredients for 4 people:

- broth 1 lt
- 250 g arborio rice
- Onion 1
- PEAS 1 kg 

- WHITE WINE
- OIL
- PARMESAN
- Butter 20 gr
- Bacon 30 gr

PROCEDURE:

Prepare the broth and boil for at least 30 minutes.

If peas are fresh, cook in boiling salted water for 1 hour, if you use frozen peas added them directly to about half cooked together with rice.

Chop the onion and bacon and brown them in a pan, pour the rice and whiten it to keep it cooking. Sprinkle with white wine and let it evaporate completely.

Cook the rice for 15 minutes bathing regularly with the broth. When half cooked add the peas. When cooked, add  the Parmesan and butter
and stir well.

ROUX

The roux is a basic sauce that is used in the italian cuisine to thicken sauces. Originally it is prepared with butter to make roux, but you can also use lighter oil.

INGREDIENTS:

- 80 g butter
- Flour 60 gr

PROCEDURE:

Melt the butter in a saucepan over low heat, add the flour, stirring with a whisk because no lumps.

Among others, the roux is the basis for preparing the bechamel sauce.

BECHAMEL SAUCE

The Béchamel sauce is a major basic sauces used for a lot of preparations in the italian cuisine recipes as lasagne, cannelloni and vegetables baked in the oven.

Originally
béchamel sauce was obtained by slow cooking of milk, meat broth and spices, mix with the addition of cream. The current name appeared in the cookbook Le Cuisinier français (" The French Chef, "published in 1651), Francois Pierre (de) La Varenne (1615-1678) Nicolas Chalon du Blé cook, Marquis d'Uxelles, the founding text of French cooking. The name was meant to honor the courtier Louis de Bechameil, Marquis of Nointel (1603-1703), which is sometimes referred to as the inventor of the recipe. 



INGREDIENTS:

- Milk 1 lt
- 80 g butter
- Flour 60 gr
- Salt
- Nutmeg

PROCEDURE:

Boil the milk with nutmeg and salt.

Meanwhile, prepare the roux, to melt the butter in a saucepan and add flour stirring with a whisk.

When the milk boils add the roux, stirring with a whisk always cook for a couple of minutes and the sauce is ready.

To have a more liquid sauce just add a little of milk.

Wednesday, 15 September 2010

BACKED BREAM

This is a very tipical italian recipe, infact in the italian cuisine is aften used fish.



INGREDIENTS FOR 4 PEOPLE

2 bream to 500 grams. one
4 potatoes
tomatoes
white wine
oil
rosemary

PROCEDURE

Clean sea bream from the scales.
In a pan put oil, rosemary, chopped tomatoes, quartered and cut potatoes into small cubes.

Lay bream put salt and rosemary in the belly of the fish.
Bake at 190 ° C. After about ten minutes of cooking, remove from oven and sprinkle with white wine. Put in oven and cook for about 20 minutes.

Instead of tomatoes you can add Ligures italian olives (the so called "taggiasche" ones).

Fish is an excellent food in low-fat diets and those who have cholesterol problems.

Other fish recipes on http://italy-recipes.blogspot.com :

- FISH SOUP

Monday, 13 September 2010

JAM TART

The tart is a jam cake easy and quick to do.

Prepare the frolla pastry. Cover a round baking pan with baking paper. Roll out the dough with a rolling pin to form a thick disk about an inch. Lay the pastry on the baking paper.
Pierce the pastry with a fork to prevent swelling during cooking.




Cover with a layer of jam to taste (apricots, blueberries, peaches, etc. ...).
Decorate with strips of pastry and bake for about 20 minutes at 190 200 ° C.

Click here to see the recipe for the frolla pastry.

Saturday, 11 September 2010

THE FROLLA PASTRY

Due to large quantities of butter, sugar and eggs that are part of the pastry ingredient this pastry has great nutritional value, a great crispness and flavor all its own.



The pastry recipe changes depending on the places in which Italy is prepared.

With the pastry can be treated conveniently packaged a variety of pastries and cakes.


RECIPE OF FROLLA PASTRY:

INGREDIENTS FOR 8 / 10 PERSONS

1 kg FLOUR
BUTTER 600 gr
350 gr sugar
YEAST 10 gr
And 2 whole eggs 2 egg yolks
Vanillin

COOKING IN THE OVEN: 190 200 ° C
Cooking time: 10 min CA. the pastry
CA 20 min. for pies and apple tarts


PROCEDURE:
Sift the flour on a marble surface and form a crown, add the yeast. In the center put the sugar, eggs and vanilla powder.


Mix eggs and sugar until they are well mixed. Add the butter cut into small pieces incorporating good hands with sugar and eggs.
Mix the flour in the center of the crown work the pastry until the dough is smooth and easy to spread with the matarello.

Be careful not to knead the dough too much or the warmth of your hands melts the butter. Also for this reason it is advisable, as mentioned above, prepared the pastry on a marble slab that keeping the cold keeps longer than the integrity of the butter.

After completion the mixture let stand the pastry for about 2 hours in the refrigerator before you roll out with rolling pin to make sweets.

With this base paste you can get many small biscuits and cookies, or pies, whith jam or apple tart with fresh fruit.

To keep the pastry crisp after cooking should be kept in a warm place and dry.

Wednesday, 8 September 2010

PARMESAN EGGPLANT

The recipe for parmesan eggplant is typical of the italian cuisine. This recipe is a native of Campania and Sicily. The etymology of the term "Parmesan" is controversial, according to some versions do not indicate the source "from Parma," but derives from the Sicilian word "parmiciana" lists that make up a wooden window shutter, called the arrangement to form layers of sliced eggplant in the recipe.
Surely there is in this recipe Arab and Greek influence, one can not but note the similarity with the Greek moussaka the Tiani and Arabic.
The variations on this recipe abound and include hard-boiled eggs to cheese etc. ... Here I put the version of my grandmother that I like very much.


The recipe for PARMESAN EGGPLANT:


Ingredients for 6 persons:

Eggplant 1.5 kg
Mozzarella 300 g
Slices cheese 1 package
Tomato sauce 2 bottles of 700 ml
Few basil leaves
Olive 'oil 1 dl
Parmigiano Reggiano 150g
Salt



PROCEDURE:
Peel in stripes the eggplant . Slice thickness of about half a centimeter. Arrange in layers in a colander sprinkle with salt and leave to rest for about an hour. This step serves to remove water to eggplant along with the spicy flavor that usually have.

Flour the slices and fry in abundant oil.



Cover the bottom of a pan with the tomato sauce and dress the slices of eggplant. 


Alternate a layer of mozzarella and slices cheese, tomato and eggplant again. 



Last layer and cover with the tomato with parmesan cheese.



Bake at 200 ° C for 30 minutes until you have obtained the characteristic crust. 

To make the recipe lighter eggplant Parmesan you can grill instead of fry the slices of eggplant.

other recipes from italian cuisine on italy-recipes.blogspot.com

Tuesday, 7 September 2010

SPAGHETTI BACON AND LEEKS

Here is a quick and easy recipe, in my opinion very tasty.
Leeks are particularly rich in potassium, calcium and phosphorus, stimulate the appetite and have diuretic properties.


INGREDIENTS FOR 4 PEOPLE:
- 50 g diced bacon
- Leeks No 2
- 250 g cream
- Pasta 350 gr


PROCEDURE:


Brown the bacon in a little oil, add the leeks, cut into slices. Cook for a few minutes and add cream.

Season spaghetti with Bacon and leeks sauce and serve hot.

Another italian typical recipes on italy-recipes.blogspot.com

Sunday, 5 September 2010

FISH SOUP

INGREDIENTS FOR 4 PEOPLE:

1 kg of fish: redfish, mullet, John Dory, swordfish, hake, squid and cuttlefish tender, shrimp
1 clove garlic
1 tablespoon tomato paste
white wine
parsley
salt and extra virgin olive oil

PROCEDURE

Clean the fish.


In a large pot bring 1 liter of water celery, carrots and onions cut into large pieces, the heads and bones of fish. Boil the broth for at least 45 minutes.

In another pot prepare a fund with parsley and garlic and brown them in oil, add the fish lightly brown them, add some white wine, add a tablespoon of tomato and cook the broth for about ten minutes.
Pass to the mulinex and then strained to remove any thorns.
Add the squid and the cuttlefish and cook for fifteen minutes. Add shrimp and cook for 5 minutes.
Meanwhile prepare the croutons in the oven.
Serve hot with croutons.


The recipe for fish soup has different versions depending on the place of Italy in which it is prepared. The version presented here is very personal, many recipes can keep the whole fish and add to cooked, mussels and clams.

SKEWERS OF CHICKEN CURRY


The masala, known in the West under the name curry is a blend of Indian origin, spices pounded in a mortar.

Depending on the formulation will have a "mild" curry or medium spicy, or "sweet" or very spicy, contrary to what the term might suggest.

The classic ingredients of the curry are black pepper, cumin, coriander, cinnamon, turmeric, but also cloves, ginger, nutmeg, greek hay, pepper.



INGREDIENTS FOR 4 PEOPLE:

- Chicken breast 400 gr
- 2 CUP OF MILK
- BIG CARROTS N. 3
- CURRY
- OIL
- SALT



PROCEDURE:

Cut the chicken into little cubes.
Apart preparing in a great container the milk with 1 or 2 teaspoons of curry and stir until it is nice yellow.
Place the diced chicken in milk, cover well with a lid, place in refrigerator and leave to infuse for at least 6 hours.

Meanwhile, prepare the bed of carrots: cleaned and cut carrots with the peeler. Put them in a pan with a little oil and fry them slightly. It's important to not overcook the carrots should remain  "al dente" (like we say in italian), just a couple of minutes. Add salt.

What will be spent infusion time skewering the chicken cubes with toothpicks to skewer and cook in a pan with little oil.

Place in a plate the chicken skewers over the carrots.