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Sunday, 17 October 2010

GNOCCHI ALLA ROMANA

The recipe for gnocchi alla romana seems undoubtedly the source of Lazio, but lately some have suggested that the origin can be traced back to Piedmontese cuisine because the recipe calls for extensive use of butter, more common in preparations of northern Italy and southern Italy, where it is most commonly used olive oil. Frankly, this hypothesis seems too much.

INGREDIENTS FOR 4 PEOPLE

Semolina 250 gr
milk 1 lt
butter 100 gr
3 egg yolks
Parmesan Reggiano 120 gr
nutmeg
olive oil
salt

PROCEDURE:

Boil the milk with nutmeg and butter. Pour in the semolina and cook for about 10 minutes.

Allow to cool and add egg yolks and parmesan cheese.

Pour the mixture on a table or on an oiled baking pan, flatten to a thickness of about an inch and cut with a round pastry cutter or the rim of a glass.

Arrange the gnocchi alla romana in a pan previously greased. Sprinkle with Parmesan cheese and butter flakes and cook the gnocchi alla romana in the oven until they are golden brown.


Other recipes of italian cuisine on http://italy-recipes.blogspot.com/:

Saturday, 16 October 2010

RISOTTO RADICCHIO AND GORGONZOLA

The recipe for risotto with radicchio and gorgonzola is based on the contrast between the bitter taste of radicchio and sweet gorgonzola. A typical autumn risotto.

INGREDIENTS FOR 4 PEOPLE:

Rice 350 gr.
1 onion
1 head radicchio
broth 1 lt.
gorgonzola dolce 100 gr.
butter 30 gr
dry white wine
salt

PROCEDURE:
Prepare the broth and let cook for at least half an hour.

Chop the onion and fry in a pan add the rice and bleaching. Sprinkle with white wine and let it evaporate, add the radicchio, previously cut it in julien .
Cook the rice with the broth bathing regularly.

After about 15 minutes add the diced gorgonzola and stir in the butter.

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


- RISOTTO WITH PEAS
- RISOTTO WITH EGGS

Wednesday, 6 October 2010

RISOTTO WITH EGGS

I present a recipe that can be safely used as a main dish.



INGREDIENTS FOR 4 PEOPLE:

- 350 g rice
- 50 grams dried mushrooms (or fresh mushrooms 150 gr)
- 1 l broth
- 1 2 onion
- 1 clove garlic
- Parsley
- 1 egg per person
- Parmigiano Reggiano
- Dry white wine
- A knob of butter

PROCEDURE:

If using dried mushrooms by soaking in boiling water at least 1 hour before.

Prepare the broth with cold water, 1 onion, 1 carrot and 1 stalk of celery and salt and boil for a couple of hours.

Chop the onion and fry in a pan with the clove of garlic. Vesare leave the rice toast over low heat. Remove the garlic and sprinkle with white wine. When the wine has evaporated, pour the drained mushrooms and chopped.

Moisten with broth. It 's important not to throw the water you used to soften the mushrooms but pass it through a sieve and pour in the rice during cooking along with the broth.

After fifteen minutes, add the grated parmesan and a knob of butter.

Meanwhile, cook the eggs in another pan, heat the oil well, then pour over the egg white, even after a few seconds pour the yolk.

Place the egg in a dish next to the mushroom risotto.

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


- RISOTTO WITH PEAS

PASTRY CREAM

The recipe for the pastry cream is the foundation of all the creams that are used for fresh pastries. By adding different spices you can get the cream to coffee, chocolate or hazelnut.

INGREDIENTS:
8 egg yolks
350 g sugar
90 gr flour
1 lt milk
vanilla

PROCEDURE
Beat eggs with sugar using a whisk until you get a light and fluffy, add the sifted flour and stir again to mix.
Boil the milk and pour the mixture with eggs and flour by turning very well. When the pastry cream will continue to boil, turn very well with a whisk.
Remove the pastry cream from the heat, pour into another container dry and cool.

Sunday, 3 October 2010

NOODLES WITH CREAM AND JAM



INGREDIENTS FOR 6 PEOPLE:

700 g egg noodles
250 grams of cooked ham
200 grams of cream
extra virgin olive oil
salt

PROCEDURE:
Cut the ham into small cubes, cook it gently in a pan with olive oil. Pour the cream and cook for a couple of minutes adjusting the flavor with salt.
Drain the noodles leaving a little bit of cooking water and mix with the sauce.

 Egg pasta tends to absorb the sauce quickly and stay drier, so it is advisable to keep the sauce slightly more liquid the noodles and serve immediately with cream and ham.

Saturday, 2 October 2010

EGGPLANT ROLLS

The recipe of the eggplant rolls with tuna I think might be a symbol of Mediterranean cuisine.
Eggplants are a tradition of Sicilian cuisine that has spread throughout Italy.

INGREDIENTS FOR 4 PEOPLE:

- N 2 large eggplants
- Gr. 300 fresh tuna
- 1 2 gallons of tomato sauce
- No. 5 mint leaves
- 30 g pine nuts
- 30 g of fresh capers
- 30 grams pistachios
- 1 / 4 onion
- Dry white wine
- Extra virgin olive oil
- Salt

PROCEDURE:

Wash the eggplants and slice lengthwise to about 50 mm. thick. Heat the plate, throw out the salt and grilled eggplant.

Meanwhile, dice are not very large tuna. Chop the onion and cook it in olive oil. Add a little chopped mint leaves, pine nuts, pistachios, chopped capers and tuna. Sauté lightly and sprinkle with dry white wine. Let the wine evaporate. Moloto just let it cook the stuffing or the tuna will become dry and hard.

Place in a container filled with the tuna and let it cool. Meanwhile in the same pan, add the tomato sauce.



Fill the eggplant stuffed with tuna, roll them up and bury it with the toothpick. Place them in the pan with the tomato sauce and cook for few minutes.