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Wednesday, 29 June 2011

EGG FRESH PASTA

Italian cuisine is famous throughout the world for the pasta. Not many years have passed since the recipe for the pasta was a treasure guarded by every woman and passed down from generation to generation.

Today pasta, especially in Italian cooking, has declined in thousands of different recipes. Tagliatelle alla Bolognese, Piedmontese agnolotti, pumpkin ravioli, lasagna, etc. ... All these recipes have a heart of fresh egg pasta.

INGREDIENTS FOR 4 PEOPLE

- 4 eggs
- 00 350 g Flour
- 1 pinch of salt

PROCEDURE:

Place the flour in a crown on a wooden table in the center and break eggs pinch of salt. Begin to mix the ingredients until a smooth paste. The fresh egg pasta must be kneaded for at least 10 minutes, even several times banging on the table, in this way will become more elastic.

Cover the dough with a damp towel and let rest for twenty minutes.
After this time you will then proceed to pull the dough with a rolling pin and cut into desired formats.

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

Monday, 27 June 2011

ORANGE PORK ROAST

Another recipe of Italian cuisine, oranges are a treasure of Sicily that goes very well in this recipe, the flavor of pork

INGREDIENTS FOR 4 PEOPLE:

- 500 g pork loin
- Onion n 1
- CARROT n 1
- ORANGES n 2
- BRANDY
- OLIVE OIL
- 1 SUGAR SPOON
- FOR FLOUR Flour
- SALT

PROCEDURE:

Wash the oranges, squeeze the juice with the juicer. Peel with a vegetable peeler, taking care not to remove the white part is bitter. Cut the peel in joulienne (thin strips).

Cut the onion and carrot into small cubes, brown them in a pan with olive oil. Put the pork with vegetables and brown it well on a low flame on all sides. Add a tablespoon of flour, pour in the brandy and salt. When the brandy will be completely evaporated, add the orange juice.

I recommend that you add half a teaspoon of sugar to soften the acidity of the oranges.

Cook over low heat for half an hour adding water if necessary. Add the orange peel cut into joulienne and finish cooking for another half hour.

Serve with the sauce.

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

SPAGHETTI WITH TOMATO AND BASIL

Spaghetti with tomato and basil is a symbol of Italian cuisine in the world. The simplicity of this recipe contains a wealth of aromas and suggestions once associated with Mediterranean cuisine.
The ideal time to prepare this recipe is the summer, during July and August when the tomatoes are fully ripe. Spaghetti with tomato and basil are also a good dish diet rich in carbohydrates and low in fat are ideal for hot summer afternoons.

INGREDIENTS FOR 4 PEOPLE

- FRESH TOMATOES 1.5 kg
- BASIL LEAVES n 6
- 3 tablespoons olive oil
- Garlic cloves 1 n

PROCEDURE

Cut into the skin of the tomatoes and blanch them in water. Drain, peel and dice.
In a large skillet, brown the garlic in olive oil. Not too much otherwise it becomes bitter. Add a few basil leaves and brown slightly.
Add tomatoes and cook for 2 3 minutes.

Meanwhile cook the spaghetti in boiling salted water for about 8 minutes. Drain and add to tomato sauce and basil and mix well.

Serve the spaghetti with tomato and basil hot.

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

Saturday, 25 June 2011

ITALIAN SOUP

Italian soup is rich in protein, it is a classic italian recipe often combined with the cold days of winter but in summer is great eaten cold.

INGREDIENTS FOR 6 PEOPLE

- 350 g peeled potatoes
- 200 g CARROTS
- 150 g ZUCCHINI
- CLIPPED BEANS 100 g
- FRESH BEANS BORLOTTI 150 gr
- 200 g ripe tomatoes
- 1 large onion n
- 100 g CELERY
- EXTRA VIRGIN OLIVE OIL
- Garlic cloves 1 n
- PARSLEY
- BASIL
- RICE 200 g
- SALT

PROCEDURE:
Cut the skin of the tomatoes and blanch them in water. Drain, peel and chop coarsely. Chop the onion and celery and sauté in a pan with oil. Combine diced vegetables, beans and 2 liters of water. Boil, cover with a lid and cook for about 1 hour and 30 minutes.
Boil the rice in boiling salted water for 12 15 minutes. drain and let cool.
Finely chop the parsley, garlic and basil.
Add the rice and herbs to the soup, stir, add salt and pour into a bowl.

Saturday, 18 June 2011

FARINATA WITH ZUCCHINI

Farinata is a typical recipe of Italian cuisine, especially of the lower Piedmont and Liguria. It 'a kind of pizza made with chickpea flour.

INGREDIENTS FOR 4 PEOPLE


- 125 g chickpea flour
- 3 n ZUCCHINI
- Onion n 1 2
- CHIVES n 1 chopped bunch fresh
- OLIVE OIL

PROCEDURE

Cut the zucchini in half lengthwise and then sliced ​​very thin, cut the onion and brown it joulienne with a little oil in a pan, add the zucchini, salt them and cook them.
Beat the chickpea flour with 4 tablespoons of water and a bit 'of salt until it forms a thick batter.
Combine the cooked zucchini and chives and mix well.

Grease a frying pan and heat it well, then pour the batter and cook for 2 3 minutes until the flour is browned zucchini chives.
Turn it over and brown for 2 3 minutes.
Serve hot.

Friday, 17 June 2011

TIMBALE CABBAGE WITH BACON SAUCE

The TIMBALE CABBAGE WITH BACON SAUCE is a side dish of cabbage very picturesque and very tasty. It is a tipical Italy recipe and the cabbage pies are cooked  especially in winter. The cabbage is rich in vitamins. 


INGREDIENTS FOR 6 PEOPLE:
- 300 g Cabbage
- 100 grams sliced ​​bacon
- 300 g red cabbage
- Half onion
- 50 g butter
- White wine
- Olive oil
- Salt


PROCEDURE FOR timbales CABBAGE:

Cut the cabbage and the cabbage in joulienne.
Chop the onion and soften it in a pan with half the olive oil. Add the cabbage and cook over high heat, add the wine and salt.
Cook until it is dry, turn off the heat and set aside.
Fry the remaining onion in oil then add the cabbage and cook the cabbage as before.
6 buttered tins single dose oven, fill them with the cabbage and the cabbage to form the layers.
Place the molds in a bowl with 2 cm of hot water and put in oven at 190 ° C for about 20 minutes.
Meanwhile cut the bacon into strips and fry in a little butter. Sprinkle with white wine and when it is completely evaporated, add a knob of butter to bind the sauce.

Turn out the cabbage pies, decorate with the sauce and bacon and serving hot.

Wednesday, 15 June 2011

STOCKFISH CANDIES WITH GARLIC CREAM

The stockfish with garlic cream candies are a very special Italy recipe, the strong flavor of garlic is softened by the many cooking but still leaves a strong scent. It is not a difficult Italy recipe though not very fast but the result is very choreographic.

INGREDIENTS FOR 4 PEOPLE:

- STOCKFISH 250 gr
- Fresh Pasta 250 gr
- 30 g garlic
- OLIVE OIL
- Anchovies boned and n 2
- POTATOES 150 g
- MILK
- SALE

PROCEDURE:

Allow to soften the dried cod in cold water for at least 24 hours.
Boil them in salted water along with potatoes peeled and cut into cubes for about 30 minutes. Drain, peel the fish and remove the bones. Chop it into a robot with the potatoes.

Meanwhile fry oil with a clove of minced garlic and chopped anchovies, pour it on codfish and mix well.

Spread the pasta in a thin sheet and cut into disks 6 7 cm. in diameter. Place the center of each disk with the stuffing the fish and close the disks as candy, turning the ends in opposite directions.


Peel remaining garlic and cook for 2 times starting with cold water and cool every time. Boil garlic in milk but this time, letting it cook slowly for about 20 minutes, stirring often. Pass the sauce with salt and mulinex.

Bake the stockfish candies in salted water, drain and season with garlic sauce.



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

Monday, 13 June 2011

CHICKPEAS CROQUETTES

INGREDIENTS FOR 6 PEOPLE

- 300 g dried chickpeas
- EGG WHITE n 1
- Onions
- ROSEMARY
- SAGE
- OLIVE OIL

PROCEDURE

Put the chickpeas to soak in warm water for at least 6 hours, then change the water and boil them with a couple of diced onion and two leaves of sage. When they are cooked, drain them and pass them to the mill up for a purè.
Place the purè in a bowl and add the egg yolk, salt and pepper.
With your hands slightly wet take small portions of the compound and form croquettes low and oval. It can be fried in olive oil and then dry with a paper towel, or better to pass in the oven at 200 ° C. Serve hot even the accompanying chickpea croquette with florentine arista or skewers-of-chicken-curry.

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

Friday, 10 June 2011

MILANESE OSSOBUCO

The recipe of milanese ossobuco is lost out of the in the history of Italian cuisine and Lombard do not know exact dates but it seems that it was already known in Italy in the 700. Ossobuco is shanks of the veal cut in slice.

INGREDIENT FOR 4 PEOPLE

* 1 clove garlic
* Meat broth 1 / 2 liter
* 50 g butter
* Beef and veal shanks 4 of 350 gr
* 1 small onion
* Lemons 1 / 2
* 4 tablespoons extra virgin olive oil
* Pepe
* Tomato 300 g
* Parsley a sprig
* Sale
* 1 cup white wine


PROCEDURE:
Prepare gremolada sauce: mince the lemon zest, garlic and parsley and set aside.

Cut the onion into julienne and sauté, add the ossobuco lightly floured previously. 

Add the tomatoes previously peel and passed and cook. When milanese ossobuco are cooked add the  gremolada sauce.


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

Wednesday, 8 June 2011

PANURE PLAICE FILLET IN BACON AND SWEET BASIL

"Panura" is basically a chopped coarse bread crumbs and another aromatic ingredient emulsified with olive oil and it is rubbed on the meat or fish.
This recipe of italian cuisine is very simple to make but it tastes very interesting to discover.






SERVES 4

- Fillet of 400 grams
- 100 g sweet bacon
- Flour
- Breadcrumbs
- OLIVE OIL

PROCEDURE
Prepare panure coarsely chopped basil leaves and mix with the breadcrumbs and olive oil.



Clean and skin the fillets of plaice. Sprinkle with flour and fry in a little oil.


Fry the slices of bacon in a pan with a little olive oil. Arrange the fillets in a dish of flounder, 





Recover the fillet with panure basil and arrange on the slices  crisp bacon. Cover with a drizzle of olive oil and serve.
Fillets of plaice in panure sweet basil and bacon are accompanied by very well with baked potatoes.














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

Monday, 6 June 2011

ARTICHOKE RISOTTO

The bitter taste of the artichoke in the risotto with artichokes is  well balanced by white wine and parmesan cheese. The artichoke risotto is a tipical recipe of italian cuisine.

INGREDIENTS FOR 4 PEOPLE:

- RICE 400 g
- Artichokes 400 gr
- SOUP 1 lt
- Onion n 1
- OLIVE OIL
- Grated parmesan cheese
- Butter 50 gr
- DRY WHITE WINE


PROCEDURE:
Prepare the broth.
Clean the artichokes by removing the tough outer leaves, thorns and cutting them in half the beard of the heart. Cut the artichokes into thin slices. Chop the onion and fry, add the artichokes, let them cook for about ten minutes with a little dipping broth. When they are dry, add the rice and soak it with bleach white wine.


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

Sunday, 5 June 2011

RICOTTA CHEESE GNOCCHI

INGREDIENTS FOR 4 PEOPLE

- 300 g ricotta cheese
- White flour 100 gr
- 80 g grated Parmesan cheese
- EGG n 1
- Egg yolks 2 n
- SALE
- RAGU '

PROCEDURE:

With a fork crush well the ricotta that should be very dry. Combine the flour, egg, egg yolks, Parmesan, salt with ricotta cheese.
Mix quickly and form the gnocchi with the usual procedure, cutting some
pieces of the dough  and 
stretching them like sausages and cut into small pieces.

Boil the gnocchi with ricotta cheese in salted water, drain with a slotted spoon as soon as they surfaced. Season with ragu' sauce and parmesan cheese.

Saturday, 4 June 2011

STRAWBERRY AND RHUBARB CAKE

A recipe for a fresh and colorful cake . A sweet and easy to implement with a very particular taste, cake with strawberries and rhubarb.
The sour taste of rhubarb fits perfectly with the sweet strawberries.



Ingredients for 8 people

- Flour 250 gr
- N 1 WHOLE EGG
- SUGAR 70 gr
- 90 gr softened butter
- Baking powder 1 2 teaspoon
- Strawberry 300 gr
- RHUBARB 200 gr
- STRAWBERRY JAM 100 gr

PROCEDURE:

Cut into small cubes, strawberries and rhubarb and let them soak for an hour with the sugar.

Mix the flour, egg, sugar, softened butter with a spatula and baking powder. 




Butter and flour a round baking pan, spread the dough, place in baking pan and bake at 200 ° C for 10 or 15 minutes.

Remove from oven, cover with a layer of strawberry jam, strawberries and rhubarb in small pieces and put in oven for 20 minutes.



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