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Thursday, 29 December 2011

STUFFED ZUCCHINI

Stuffed zucchini is a typical recipe of Italian cuisine. Their fragrance reminds me of when my grandmother praparate them to me.

DIFFICULTY: EASY

INGREDIENTS FOR 4 PEOPLE

- 4 zucchini
- 200 gr of minced meat
- 1 \ 2 onion
- Dry white wine
- 2 eggs
- 3 tablespoons bread crumbs
- A little milk
- Parmigiano Reggiano
- 400 g of tomato pulp into small pieces
- 2 onions
salt, pepper and extra virgin olive oil

PROCEDURE:

Wash the zucchini, cut them in half lengthwise. Blanch them slightly in water and drain.
Empty the inside of the zucchini putting aside the inner pulp.

Brown the ground beef with onion cut into julienne, sprinkle with white wine and, when the wine has evaporated add the tomatoes and cook for 2 laciare \ 3 minutes.

Chop the pulp into a bowl of zucchini and add the meat, eggs, Parmesan, breadcrumbs, salt and pepper.

Fill the zucchini and place in a pan on the baking paper.
Bake at 220 ° C for about 40 minutes.

The stuffed zucchini recipe of my grandmother included a zucchini slices placed on top at the end of cooking so that it dissolve only slightly.

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

Monday, 26 December 2011

STUFFED ONIONS

INGREDIENTS FOR 4 PEOPLE:

- 200 g minced meat
- 100 g grated parmesan
- 4 N ONIONS
- NO EGGS 1
- GRAPPA
- BUTTER
- SALT


PROCEDURE:

Sauté the minced meat slightly.
Cook the onion is half cooked, then cut them in half horizontally. Remove the pulp from each onion and chop it, then mix with the minced meat.
Add the grated Parmesan and a pinch of salt to bind with the egg obtaining a homogeneous mixture. Fill the cavities with the mixture of onions, finishing with a pat of butter.
Arrange the onions in a baking pan previously greased with butter, salt and sprinkle the onions with a little 'of grappa. To obtain a fragrant crust, brush the surface with beaten egg and crumble over bread sticks.
Bake at 200 ° C for about 45 minutes.

Stuffed onions can be enjoyed both hot and cold.

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

Saturday, 24 December 2011

MANGO MOUSSE

The mango mousse recipe is easy to achieve.

DIFFICULTY ': EASY




INGREDIENTS FOR 4 PEOPLE:

400 gr. of mango pulp
200 gr. whipped cream
50 gr. of sugar
7 gr. gelatine sheets
2 egg yolks
3 tablespoons of vanilla sugar
1 \ 2 cup sweet white wine.
100 g of apricot jam

Soak the gelatine leaves in cold water for about 10 minutes. Meanwhile, blend the mango pulp. In a saucepan, pour 1 \ 2 cup sweet white wine, the 2 egg yolks and 50g. of sugar, stir with a whisk, bring to a boil. Combine the mango smoothie and cook for 2 minutes.

Remove from heat and add the softened gelatin, stirring until it is completely dissolved.

Whip cream and add the mango, mix well and pour into 4 small bowls.
Refrigerate for an hour.

Then arrange the mango mousse on a plate and cover with apricot jam, decorate and serve.

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

Thursday, 15 December 2011

SALMON RAVIOLI WITH PESTO AND SHRIMP

The salmon ravioli with pesto and shrimp are a first very delicate and flavorful. The recipe is easy to achieve also if it is a little long because of the preparation of fresh egg pasta, but the success of your dinner is provided.
The dumplings or ravioli in italian are a traditional recipe of Italian cuisine, especially in the regions of Piedmont and Emilia Romagna. The differences in the recipes of these regions are in the filling (pumpkinin Emilia and  meat Piedmont) and the accompanying sauce. Famous for example Piedmontese agnolotti from Piedmont.
In this recipe, the ravioli are topped with pesto sauce typical recipe of other regional Italian cuisine from the Liguria.

DIFFICULTY ': EASY


INGREDIENTS FOR 4 PEOPLE

EGG PASTA 400 g
RICOTTA
SMOKED SALMON 300 g
PESTO 150 g
SHRIMP 200 g
EGG 1 n
SALT

PROCEDURE:
Prepare the dough following our recipe for fresh egg (click here).
Chop the smoked salmon and mix well in a bowl with the ricotta, salt.

Roll out the dough on the work fresh egg, the dough should be very thin to give a delicate ravioli. Place the balls of filling with a teaspoon at a distance of about 1 cm. each other. Then brush the edges of the filling with beaten egg. Put the filling over the pastry with another sheet of fresh pasta with a filling between your fingers and press the other, then with the toothed wheel, cut out a number of square-shaped ravioli.

Then peel the shrimp, brown them in a pan with little oil for a couple of minutes. Add the pesto, turn off the heat and stir well.
Cook the salmon ravioli in boiling salted water for 6 \ 8 minutes depending on the thickness of the fresh egg pasta, drain and toss them with the sauce and pesto.

VARIANT:
The smoked salmon is very tasty, but the same recipe can be prepared with fresh salmon cut into cubes, brown it with a little 'joulienne of onion, then chop the salmon with the mulinex and follow the same procedure as above. In this way the flavor of the salmon ravioli with pesto and shrimp will be even more delicate.

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

Friday, 9 December 2011

BESCIAMELLA OR WHITE SAUCE

The white sauce or besciamella is one of the basic sauces used for a lot of preparations including the famous italian recipes like lasagna, cannelloni and vegetables in the oven.

INGREDIENTS:

- 1 liter of milk
- 80 g butter
- 60 g flour
- salt
- Nutmeg

PROCEDURE:

Boil the milk with the nutmeg and salt.

Meanwhile, prepare the roux, melt the butter to a saucepan and add the 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 white sauce is ready.

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

http://italy-recipes.blogspot.com/

Wednesday, 7 December 2011

CAKE WITH CHOCOLATE AND PEARS


Cake with chocolate and pears is an italian cuisine recipe not very easy to make but very tasty.
I like a lot the combination of pears with chocolate , if you then add also the bitter taste of amaretti is really a success.

A great variety of cakes was created during the history by  italian cuisine.

Each region boasts Italian recipes for sweets and cakes and traditional features. Some of these are particularly popular in the rest of the world, other cakes are famous only in Italy and some cakes are so special and features that are known only locally.

DIFFICULT ': MEDIUM

Ingredients for 8 people

Pears n 7 (about 700 grams)
200 g flour
200 g dark chocolate
Amaretti 100 grams
170 g Butter
Baking powder 1 / 2 bag
Eggs n 4
Approximately 350 ml Moscato wine
Sugar 100 g

PROCEDURE:

Peel the pears, cut into cubes.
In a container cover the pears with the wine Moscato and make them marinate for at least 20 minutes.
Or to make it cook faster cupbetti soaking the pears with the wine a little at a time until the complete evaporation of the cooking juice.

Meanwhile, chop the chocolate and melt in a double boiler, adding 100 grams of butter into cubes, stir to dissolve thoroughly and allow to cool.

Whisk the remaining butter, softened previously with 50 grams of sugar and egg yolks until creamy smooth and homogeneous.

Add the melted chocolate mixture to the creamed butter and egg.

Pour the mixture into a large bowl and add the amaretti crumbs, flour and baking powder.

Beat the egg whites until stiff, then stir in the remaining sugar plan for turning the egg whites do not disassemble.

Combine the egg whites gently into the mixture until stiff Monat chocolate and macaroons, stirring from the bottom up to incorporate air and do not disassemble the compound.

Separate the dough into two parts, pay the first half in a buttered and floured, then cover with diced pears, then cover with the rest of the dough.

Place the cake with chocolate and pears in the oven at 180 degrees for 50 minutes.
Let the cake cooling directly into the cake tin to keep it from deflating, then serve cold.

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

Tuesday, 6 December 2011

CASERECCI WITH MULLET AND VEGETABLES SAUCE

Caserecci are a traditional pasta of italian cuisine. Caserecci in english mean homemade because they are irregular. I really like the caserecci because they  keep cooking and collect the sauce. The mullet have a delicate flavor and combined with vegetables to create a fresh and flavorful sauce.







INGREDIENTS FOR 4 PEOPLE

400 grams of homemade
500 grams of red mullet
1 \ 2 onion
1 clove of garlic
1 \ 2 cup dry white wine
the cooking of bones
salt
3 tomatoes
1 carrot
1 courgette
extra virgin olive oil

PROCEDURE

How to fillet the fish, collect the heads and bones and put the fire in a pan with little oil, a clove of garlic, a few leaves of parsley.

Cook for a few minutes, with salt and adding a little water to get a fund that will be quite tasty then filtered and kept aside.

Chop the onion, fry it in a little oil. Cut the carrot and courgette into small cubes and brown.


Cut the red mullet fillets in cubes and add to the mixture, let it brown, sprinkle with white wine and let evaporate.

Cut the tomatoes into wedges and add them to the mixture, salt and after a couple of minutes to complete with the bottom of the bones.

While the sauce ends his mullet cook for ten minutes, boil in salted water the home-cooked, drain and toss them with the sauce of red mullet and vegetables, stir well before serving.

Friday, 2 December 2011

RISOTTO ALLA MILANESE

The risotto is not famous like spaghetti but many traditional Italian recipes using rice.
The rice is grown in almost all of the Po Valley in northern Italy.
Many traditional recipes of Italian cuisine are made of rice as risotto alla Milanese, the panissa, or arancini.
The risotto alla Milanese is a simple recipe but very tasty. The saffron  gives to the risotto the typical color bright yellow.



Risotto alla Milanese:

INGREDIENTS:
- Carnaroli rice 2 punches per person
- A sachet saffron
- vegetables Soup (celery, carrots and onions)

PROCEDURE:

Prepare the broth: Put in cold water half an onion, a carrot and a celery stalk all clean and cut into large cubes. Add bay leaves and nut possibly plant.

Gently fry the onion previously chopped. Toast the rice and cook for about 16 \ 18 minutes bathing regularly with the broth. When cooked, add the saffron to obtain the classic yellow color.

In the original recipe should add the butter and Parmesan cheese. The butter of course for those with high blood cholesterol and triglycerides in the blood can not be used.
As for the grated Parmesan, but you can make an exception to the rule, even with small amounts because the taste changes dramatically.
Then add a sprinkling of Parmesan on  risotto to complete the recipe before serving.

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