August has arrived and it is time for me to take a break to relax a bit and enjoy some spare time with my kids.
In wishing all of you amazing vacations, I'm happy to reveal that CookItalia will be enriched with new features, starting from September we will speak not only about Food&Wine, but will also speak about travel discovering small villages, hidden places of our beautiful Italy unknown to most tourists, re-discovering their history, traditions and curiosities...
Maybe you can help me by sharing pictures of your magical places, locations that you carry in your heart, places that you have visited or that you are visiting. If you prefer, you can even share photos of the Italian traditional dishes enjoyed while touring or that you have prepared with your hands using the following hashtag #cookITALIAbyLocals I'll be happy to re-post your images, my goal is to acquaint those who ignore every corner of our beautiful Italy.
Enjoy your holiday ;-)))
Tuesday, August 9, 2016
Saturday, July 12, 2014
Fresh Lasagna sheets 8
(I prepared a fresh pasta without eggs using:
100 g (3,52 oz) all purpose flour
100 g (3,53 oz) of durum wheat flour
Warm water about 100 ml (3,53 fl oz)
a pinch of salt
a tablespoon of extra virgin olive oil)
a large eggplant (aubergine)
2 zucchini (courgettes)
a yellow pepper
a red pepper
1 clove of garlic
1/2 a bunch of fresh basil leaves
4 tablespoons of extra virgin olive oil
50 grams (1,76 oz) of grated cheese (parmesan or grana padano)
salt and pepper according to your taste
If you are preparing fresh pasta: Put both flour on a work surface or in a large bowl, mix the flours and make a well. Pour in the middle half of the water, oil and salt and begin to knead from the center. Continue to knead gradually adding more water until all flour is combined. Continue to work the dough with your hands, roll it out on the work surface and then fold it, roll out again then refold and so on for about ten minutes, until you get a smooth and firm dough. Cover the dough and let it sit for half an hour. After this time, take the dough, knead it a little, then cut it into pieces and with the aid of a rolling pin (or a pasta machine) roll it out into thin sheets and place on surface well-floured with all purpose flour (or tipo 00 flour). Cover the pasta sheets and set aside for another hour.
Place the peppers under a very hot grill and let them blacken and blister on all sides. When still hot, put them in a bowl and cover with cling film and leave to cool.
Transfer to a clean tea towel in one layer, making sure they don't sit on top of each other, otherwise they will steam and go soggy.
Cut the eggplant (aubergine) lengthways into 1 cm (0,39 inches) thick slices. Place them on the griddle pan right away, to prevent from turning black and take a bitter taste. Chargrill the slices turning them several times until nicely marked (2), then transfer to the tea towel.
When peppers are cool enough to handle, carefully rub off the black skin and remove the stalk and seeds from the inside, then tear them up into large strips.
Now put all vegetables into a large bowl, season with 2 tablespoons of olive oil, salt and pepper and set aside.
Bring to the boil enough salted water, add a drop of oil, when the water is at rolling boil, add the pasta sheets one at a time and blanch them, remove them as soon as they bob up, less than a minute, and place on a clean tea towel in one layer, making sure they don't sit on top of each other otherwise they will stick together.
In another saucepan bring enough water to a boil to blanch tomatoes, skin them and then cut them into quarters. Puree the tomatoes in the food processor with 2 tablespoons of olive oil, a clove of garlic, basil leaves and salt.
Wednesday, May 7, 2014
Soon Baci became a favourite among lovers, and still today all lovers exchange Baci (kisses) on St. Valentine's Day...(they share real kisses as well!)
And today's recipe is entirely inspired by these chocolates, because making them with your own hands at home is fun and even more romantic!
Ingredients for about 30 chocolates:
Nutella 100 g (3,53 oz) (or 150 g (5,29 oz) of milk chocolate)
100 g (3,53 oz) shelled, toasted and peeled hazelnuts
50 g (1,76 oz) of chopped hazelnuts
5 tablespoons of fresh cream
70 g (2,47 oz) of icing sugar (confectioner's sugar)
30 g (1,06 oz) of cocoa powder
For the topping
About 30 whole toasted hazelnuts (one for each chocolate)
200 g (7,05 oz) of dark chocolate
Refrigerate and allow to harden (12).
Saturday, January 18, 2014
Tiramisu is a traditional dessert of the Italian confectionery. Traditionally it is prepared with ladyfingers biscuits soaked in the coffee, a cream made of mascarpone cheese and cocoa. Nowadays there are various versions of this classical dessert, the one that I propose to you is a mix with the French cuisine, in fact I will replace ladyfingers with gingerbread, which is a typical dessert of the French tradition and I will use oranges instead of the coffee...
For the pastry cream (following doses refers to the minimum use of one egg yolk, you will need approximately 200 g of cream to prepare this dessert):
250 ml (8 and 1/2 fl oz) of milk
1 egg yolk
100 g (3 and 1/2 oz - 1/2 cup) of granulated sugar
35 g (1.24 oz)of all purpose flour
1 lemon peel
For mascarpone cream:
4 egg yolks
160 ml(5.50 fl oz) of milk
100 g (3 and 1/2 oz - 1/2 cup) of granulated sugar
3 grated oranges peel
400 g (14.10 oz) of mascarpone cheese
2 tablespoons orange liqueur
To prepare syrup:
60 g (2.11 oz) granulated sugar
2 tbls of water
1 tbls of orange liqueur
290 g (10.23 oz) of gingerbread (find the recipe here)
8 tablespoons of peanuts praline
Candied orange peel (optional)
Prepare the pastry cream : heat up the milk, knead the egg yolks and the sugar in a mixing bowl with the aid of an electric beater, add 1/3 of tepid milk, then slowly sift the flour and to finish pour the remaining milk still whisking with the electric mixer. Pour the mixture into a cooker, add the lemon peel, bring it to boil over low heat and, constantly stirring with a wooden spoon, make it simmer for a few minutes then turn off the heat and remove the lemon peel otherwise the cream will have a bitter taste. Allow to cool stirring from time to time to avoid the forming of a crust on the surface.
Assemble the dessert: Crumble the gingerbread (8) and devide half of it in 8 small cups (9).
Friday, January 17, 2014
On a layer of pastry shell a delicate chocolate cream and to complete many slices of caramelized oranges ...
Ingredients for a 30 x 20 cm (12 x 8 inches) rectangular mould
For the short (sweet tart) pastry:
200 g (7.05 oz) all purpose flour
70 g (2.47 oz) of granulated white sugar
70 g (2. 47 oz) of butter, cubed
1\2 teaspoon baking soda
For the filling:
350 g (12.35 oz) of oranges
60 g (2.12 oz) of sugar
175 g (6.17 oz) of Nutella
150 g (5.30 oz) of pastry cream (you can find the recipe here)
A small glass of orange liqueur
Cocoa powder for dusting
Prepare the short pastry: Sift the flour with the baking soda, place them in a mincer (you can also make it by hand) with the other ingredients and blend until the mixture comes together. Wrap the dough in clingfilm and refrigerate for half an hour before using.
Meanwhile, prepare the custard (pastry cream) and let it cool.
Take the dough out of the oven, remove the paper and beans, allow to cool.
Fold the nutella in the pastry cream until completely incorporated and spread it over the bottom of the baked pastry shell, place the caramelized orange slices on the cream, sprinkle with cocoa powder (4) and serve.
What makes this dish unique is the bittersweet taste given by the radicchio lightly bitter taste mixed with the sweet taste of the orange.
1 nr Leek
3 nr Oranges
2 nr Heads of radicchio
350 g (12.35 oz) of rice (for risotto)
Half a glass of brandy
Extra virgin olive oil as needed
Vegetable broth as needed
Parmesan cheese 30 gr (1.06 oz)(optional)
15 g of butter (0,53 oz)(optional)
Wash the radicchio and cut into strips (2). Let it simmer in a pan with a little extra virgin olive oil, salt, pepper and turn off the flame.
Put the leek with the olive oil in a large pan and let simmer for 2 minutes (3), add the rice and let it brown over high heat (4). Add the brandy and let it dry out, then add the broth (or stock) slowly (a ladle at a time) (5).
Ciò che rende questo piatto particolare è il contrasto di gusto dolce amaro dovuto alla presenza del radicchio, delicatamente amaro, e del sapore dolce dell'arancia.
Ingredienti per 4 persone:
3 arance non trattate
2 cespi di radicchio
15 gr di burro
350 gr di riso per risotto
Mezzo bicchiere di brandy
Olio extra vergine di oliva q.b.
Brodo vegetale q.b.
Parmigiano reggiano 30 gr
Lavate il radicchio e tagliatelo a striscioline (foto 2). Fatelo stufare in una padella con un poco di olio extra vergine di oliva, salate, pepate e spegnete.
Fate stufare per 2 minuti il porro in una casseruola capiente con l’olio (foto 3), aggiungete il riso e fatelo tostare a fiamma vivace (foto 4). Aggiungete il brandy e fatelo evaporare, quindi unite, poco alla volta, il brodo (foto 5).
L’arrosto se accompagnato con il contorno giusto è un piatto che assicura sempre un successo in cucina.
In questo caso ho abbinato alla carne di tacchino, le arance e i cavolini di Bruxelles, a mio avviso un connubio di gusto perfetto.
Ingredienti per 4 persone:
600 gr di fesa di tacchino
300 ml di brodo
500 gr di cavolini di Bruxelles
1 cucchiaino di zucchero
Un cucchiaio di fecola
50 ml di brandy
3 cucchiai di olio extra vergine di oliva
Sale e pepe q.b.
Pulite e tagliate a spicchi i cavolini, cuoceteli a vapore (foto 5), poi fateli saltare in padella con una noce di burro, sale e pepate abbondantemente (foto 7).
Affettate le arance sbucciate (foto 8). Spremete l’arancia rimasta e mettete il succo filtrato in un pentolino con lo zucchero (foto 6).
Roast beef is the classic kind of dish that will always ensure you success in the kitchen if served with the right accompaniment.
In this case, I served turkey meat with oranges and Brussels sprouts, which is in my opinion, a perfect blend of taste.
600 grams (1.32 lbs) of turkey breast
300 ml (10.59 fl oz) of broth
500 grams (1.102 lbs) of Brussels sprouts
1 teaspoon sugar
A spoonful of potato starch
50 ml (1.77 fl oz) of brandy liqueur
3 tablespoons extra virgin olive oil
Salt and pepper as needed
Clean and cut the sprouts into wedges, put them in a steamer (pic. 5), then sauté in a pan with a knob of butter, salt and pepper (pic. 7).
Ingredients for 8 people:
100 g (3.53 oz) of butter
100 ml (3.54 fl oz) of honey
100 g (3.53 oz) of cane sugar
150 ml (5.30 fl oz) of milk
2 clove (spice)
200 g (7.06 oz) of flour (all purpose)
1 tablespoon of baking soda
One orange peel
1 and 1\2 teaspoons of dried ginger
1 and 1\2 teaspoons of cinnamon
40 g (1.41 oz) of ground toasted almonds
Put the butter, honey and sugar in a saucepan (2) and melt over a gentle heat (3).
Pour the mixture into a plum cake mould covered with baking paper (7), let it sit for about ten minutes and bake in preheated oven to 170°C (338°F) for about 30 minutes (8-9).
Il pan di spezie è un dolce tipico della tradizione francese, viene preparato tradizionalmente durante il periodo delle festività natalizie. E’ un impasto a base di miele e spezie, può essere consumato sia come dolce arricchendolo con una glassa dolce, oppure a colazione o anche per accompagnare formaggi e salumi in occasione di un aperitivo.
La ricetta che vi propongo oggi l'ho presa sul mensile di cucina "La Cucina Italiana".
Ingredienti per 8 persone:
100 g di burro
100 ml di miele
100 g di zucchero di canna
150 ml di latte
1 chiodo di garofano
200 g di farina
1 cucchiaio di bicarbonato
La scorza di un’arancia
1 e 1\2 cucchiaini di zenzero secco
1 e 1\2 cucchiaini di cannella
40 g di mandorle tostate in polvere
Mettete in una pentolina il burro, il miele e lo zucchero e fate fondere a fiamma dolce (foto 2 e 3).
Tuesday, December 24, 2013
Negli ultimi anni sono nate molte varianti di mostaccioli, nelle quali la glassa al cioccolato è sostituita da una glassa di cioccolato bianco o da una glassa di zucchero e arancia candita e così via. Questa è la mia variante...
Auguro a tutti tanta serenità e felicità...Buon Natale!!!
Mandorle spellate e tostate 150 gr
Zucchero 150 gr
Miele 150 gr
Cacao amaro 25 gr
Farina 00 500 gr
Buccia grattugiata di un limone e di un arancia
3 tazzine di caffè
30 ml di liquore strega oppure il succo di un arancia
1/2 cucchiaino di ammoniaca per dolci
1 bustina di lievito per dolci
1/2 cucchiaino di cannella
1/2 cucchiaino di chiodi di garofano in polvere
Per la copertura:
400 gr cioccolato fondente
100 gr di acqua
50 gr di miele
buccia di mezza arancia grattugiata (facoltativo)