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Monday, 29 November 2010

GLI GNOCCHI ALLA ROMANA

Gnocchi alla romana are a typical dish of italian cuisine, it seems undoubtedly the source of Lazio, but lately some have suggested that the origin can be traced back toPiedmontese 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/:

Sunday, 21 November 2010

TIRAMISU

The origins of this traditional Italian cuisine recipe is lost around the seventeenth century in Tuscany ruled by the Medici family.
But the recipe for tiramisu is also claimed by the Veneto e piedmontese cuisine.

There are many recipes for tiramisu, as originally published tiramisu is made with ladyfingers, sweet typical Piedmontese, but there is a version with less coffee Pavesini that absorb and exploit more of the mascarpone cream.

INGREDIENTS FOR 6 PEOPLE

- 250 gr MASCARPONE
- SAVOIARIDI or Pavesini  200 g
- EGGS N 5
- SUGAR 150 g
- CAFFE  NR 3 cups
- COCOA POWDER

PROCEDURE:

Separate the yolks from the whites and place them in the snow.
Whip in the egg yolks with sugar froth.
Stir in the mascarpone cheese to the yolks, then stir in the egg, stirring gently with a wooden spoon.

Soak the ladyfingers, one at a time in the coffee.
Place a cookie sheet in the mold, pour half of the mascarpone cream, cookies and cover with the other end with the rest of the cream.
Refrigerate for at least 2 hours, sprinkle the surface of the cake with a little 'cocoa and serve.

TIP if you prepare the tiramisu for children you can use decaffeinated coffee.

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

Saturday, 20 November 2010

FLORENTINE ARISTA OF PORK

Here you are another recipe of typical italian cuisine, this recipe cames from Tuscany.

INGREDIENTS FOR 6 PEOPLE:

1 kg pork loin
extra virgin olive oil
garlic
rosemary
fennel seeds
salt
pepper


PROCEDURE:

Chop the rosemary, fennel seeds and garlic. Add salt and pepper, mix all ingredients well. Introduced through small holes in the flesh.
Tie the pork loin well with the sprigs of rosemary, bury it in the spit and cook for about 2 hours moistened with cooking grease using a bunch of herbs.

Sunday, 14 November 2010

PIZZA

Pizza is the recipe that perhaps more than any other identifying Italian cuisine and italian lifestyle. Someone call the pizza as the Italian fast-food , but pizza is not just a disc of dough with a little 'tomato and mozzarella, is the story of Italy in the world.

The pizza has ancient origins, it seems that the earliest recorded mention of pizza date back to ancient Rome, even though it was a bit 'different from what we know today as the tomato arrived in Italy after the discovery of America.
In 2011 will be celebrate the 150° years of Italian unity, the peak was also protagonist in those years, both among the poor than among the rich.
A few years after 1861 precisely in 1889, a Neapolitan pizza maker, Raffaele Esposito, a recipe for pizza dedicated to Queen Margherita of Savoy, using ingredients that replicates bandiara of united colors of: red tomato, white mozzarella and green basil. Pizza Margherita was born.

Today, variations of this dish does not count anymore.

PREPARATION OF DOUGH FOR PIZZA:

SERVES 4 (a baking tray to house approx)

- WARM WATER 250 ml
- FLOUR 500 GR
- Yeast 10 gr
- SALE
- OLIVE OIL

PROCEDURE:

Put the flour on the table, forming a "crown" in the center add the yeast water and salt and mix well.
Leave the dough in a covered container with a damp cloth for at least 2 hours in a warm place.

Preheat oven to 250 ° C. While the oven heats up, roll out the pizza pan in helping with a rolling pin.

Why not become thick pizza pans should be used very low or even without the board.


Pour over pasta tomato, mozzarella, cut into cubes and other ingredients according to taste. When the oven is hot oven for about ten minutes.

It 's very important that the  pizza is served and eaten warm.
The ingredients are very important in the preparation of  pizza, from yeast to which should be strictly mozzarella di bufala.

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

Wednesday, 3 November 2010

POTATOES GNOCCHI

There are many types of gnocchi according to the ingredients that are part of it, ranging from the gnocchi alla romana, the Piedmontese Calhetas or Knodel to central Europe.

The potato dumplings are a recipe typical of Italian cuisine.
This type of dumpling is very easy to prepare and can be colored in many ways adding to the dough base ingredients like spinach, tomato, pumpkin, etc. ...

INGREDIENTS FOR 4 PEOPLE:

- FLOUR 300 GR
- 1 KG POTATOES
- EGGS N 2
- SALE

PROCEDURE:
Boil the potatoes in their skins in salted water. When cooked, peel the potatoes and mash. Mix the mashed potatoes with the flour eggs and salt.

Making sausage of dough, cut with a knife and fork on a pass to give the characteristic shape of the dumplings (as in the movie).


the passage on the fork is also used to make the surface more uneven in the collection of the dumpling sauce more.

Boil the gnocchi in boiling salted water, just return to the surface are ready to be served with sauces.

The gnocchi can be seasoned with  ragù or meat sauce or a thousand other ways.

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

Monday, 1 November 2010

RAGU' or meat sauce.

The Journal of the Bolognese sauce recipe was submitted by a delegation from Bologna of the Italian Academy of Cuisine at the Chamber of Commerce and Agriculture in Bologna in an attempt to codify this traditional recipe of Italian cuisine.

The etymology of the word "ragù" seems to derive from french "ragout" noun derived from "ragoûter" which literally means to awaken the appetite.

The fascist regime attempted to Italianize calling the term "ragutto".

Ingredients for 4 servings:

- PEELED TOMATOES
- 300 g minced veal or beef
- 300 g diced pork
- 50 g celery
- 50 grCAROTE
- 50 grCIPOLLE
- ROSEMARY
- GARLIC
WINE - WHITE
- Salt, pepper


PROCEDURE:

Finely chop celery, carrots and onions, add the rosemary and garlic cloves, brown slightly, add the minced veal and pork.
Allow to brown well, add salt and pepper and a teaspoon of flour for 00 "bind" the sauce better. Sprinkle with white wine and cook until the wine evaporates.
Add the pureed tomatoes to simmer, stirring occasionally.