Posts

Showing posts from December, 2018

Fabulous Aubergine Parmigiana!

-
Image
The aubergine parmigiana is the queen of unique dishes! A dish shared and disputed as origins from north to south Italy, with some different ingredients and methods of composition, but all absolutely fabulous! Few ingredients, but a lot of flavor for a dish that symbolizes Mediterranean dishes: tomato, aubergine, basil and cheese. Difficulty: Medium Preparation: 40 minutes Cooking: 100 minutes Portions: 8 people Note: Plus one hour for salted Ingredients: Large aubergine 1,5 kg Tomato passata 1,4 l Mozzarella 500 g Parmesan cheese as needed Onion 1/2 Extra virgin olive oil as needed Basil leaf 3/4 Fine salt as needed Sunflower oil as needed (to fry the aubergines) Coarse salt 35 g (to purge the aubergine) Plain flour as needed Eggs 4/5 Preparation: To prepare the parmigiana, the first thing to start by washing and drying the aubergines. Then with a knife remove the stem and start to cut the aubergine lengthwise, trying to get slices more or less...
Post a Comment
Read more

The Real Italian Lasagna

-
Image
The classic lasagna, that of Sunday lunch, that of all time, which has become a must in every family. A typical dish of Emilia Romagna, which over time has become one of the symbols of italian cuisine in the world, prepared with meat sauce, mozzarella and. according to taste, with besciamella made exclusively at home. Difficulty: Medium Preparation: 30 minutes  Note: +1 hour of cooking ragù Cooking: 25 minutes Portions: 8 people (Ingredients for a cassarole pan of 20 x 30 cm) Ingredients for Bolognese sauce: Mince pork meat 350 g  Mince beef 500 g Tomato passata 250 g (usually come in a bottle) Carrots 50 g  Onions 50 g Celery 50 g Extra virgin olive oil 2 tablespoons 1/2 glass of white wine  Black pepper Salt as needed Ingredients for the Bechamel: Fresh whole milk 1 liter Butter 100 g White flour 100 g A tiny pinch of nutmeg to great to taste A pinch of salt Preparation: How to make Bolognese sauce To prepare th...
Post a Comment
Read more

Puglia, land of smells, colors and flavors...

-
Image
On this blog I will talk about a part of southern Italy, a land full of colors, smells and flavors, but also a land of sea, plains and mountains: Puglia This land, both for it's position and for it's shape, is called "The heel of Italy's boot". A region bathed by the Ionian and the Adriatic, with about 800 km of coasts starting from the Gargano, in the north, to Salento, in the south, offering an immensity of pristine seas, long sandy beaches, space to wander, and full of places where you can savor the delicious rustic cuisine. It's sea to be seen, to swim and relax in the light breeze of late afternoon and evening, giving wonderful sunsets by the sea. Puglia is also a land of mountains, with the fantastic Subappennino that is located in the province of Foggia, full of uncontaminated hills and mountains.  Last but not least, Puglia is a land of endless plains, whose expanses of wheat offer to our sight a spectacle of quite wonderful shapes and c...
Post a Comment
Read more

Roasted potatoes: One leads to another!

-
Image
Impossible not to love this typical side dish, baked potatoes. a dish that goes well with everything, it's up to you to choose between meat or fish. The only rule not to underestimated is that potatoes should be crispy and golden. Difficult: Low Preparation: 15 minutes Cooking: 65 minutes Portions: 4 people Ingredients: Yellow potatoes 1 kg Extra virgin olive oil 30 g Rosemary 2 sprigs Garlic 2 cloves Salt as needed Preparation: Preheat the oven to 200°. Peel and wash the potatoes, divide them into 4 or 6 pieces depending on the size of the potato.  I n a saucepan boil  plenty of water  and then put the potatoes for 5 minutes. After that drain the potatoes and place them in a bowl. Cooking: add a base of oil in baking dish and let it heat up, as soon as it is quite hot, add the potatoes and cook them in the oven at approximately 180°/200° for about an hour.  Halfway through cooking add rosemary, salt and garlic. When cooked, take...
Post a Comment
Read more

Pasta with cream of Spinach

-
Image
Pasta with cream of spinach is a exquisite first course, has a delicate flavor,  creamy and tasty, but very simple and quick to prepare. In this way even children will eat this delicious vegetables. The  spinach are extraordinary plants from the nutritional point of view.  The properties are best preserved if eaten raw for example by doing a simple spinach carpaccio dressed with simple oil and lemon and with the addition of parmesan flakes, or simply adding them to a salad. Moreover they strengthen the immune system, protect the eyesight, are rich in iron and protein. Difficulty: Low Preparation: 10/15 minutes Cooking: 20 minutes Portions: 4 people Ingredients: Pasta (the format you prefer) 320 g Spinach 500 g Fresh spreadable cheese (type philadelphia) 100 g Half of small onion  A Knob of butter Extra virgin olive oil 3 tablespoons Salt as needed Grated parmesan cheese. Preparation: Start by cutting the onion in a small pieces an...
Post a Comment
Read more

Pasta "al dente" or well cooked?

-
Image
The fundamental of the most appreciated Italian culinary tradition in the world, a true element at gathering on the table, is Pasta. Simple but traditional, appreciated by young and old people, it comes with numerous toppings, becoming the protagonist of dishes as essential as elaborate. Not everyone knows that when it comes to cooking pasta there are some fundamental points to make, it can be easy to make mistakes. The art of cooking pasta begins when choosing the format, type and quality of pasta, long or short, flat or ridged, thin or thick, with eggs or not,  affects the success of a good first course. Pasta "AL DENTE" or WELL COOKED ? Most people prefer it "al dente", but there are those who leave it to cook an extra minute before draining it. "Al dente" refers to the cooking part in which the dough is tender on the outside but is still slightly raw inside, breaking it you can see a white soul in the central part. Cooking pasta i...
Post a Comment
Read more