Assagi d'italia ( Tastes of Italy )

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Assagi d'italia ( Tastes of Italy )

Post  El Guapo on Mon Feb 22, 2010 12:54 pm

For the first authentic italian recipe we're going to make vitello marsala (veal in a marsala wine sauce)

Ingredients

8 thinly sliced veal escalopes
1 glass marsala wine
flour lightly seasoned with salt and black pepper
1/2 lemon
knob of unsalted butter
olive oil
bit of chicken stock

Method

- Heat about 2 tablespoons of olive oil in a pan

- Add about 3 large tablespoons of chicken stock and a squeeze of lemon

- Stir till warm and then put to one side to rest

- Squeeze rest of lemon over veal escalopes

- dust escalopes in the seasoned flour

- melt another knob of butter in a skillet and fry the veal on both sides until golden (2/3 mins each side)

- Add the glass of marsala wine and stir for a minute or so

- Transfer veal to a plate but leave sauce in skillet

- Add the stock you put to one side to the sauce and cook until thick and syrupy (4 or 5mins)

- Pour over veal and serve with chopped parsley and mushrooms



Very Happy


Last edited by El_Guapo on Wed Feb 24, 2010 10:50 am; edited 3 times in total

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Re: Assagi d'italia ( Tastes of Italy )

Post  El Guapo on Mon Feb 22, 2010 1:07 pm

spaghetti al olio e peperoncino

Spaghetti with olive oil and chilli

Ingredients

1 Pack good quality spaghetti
Olive oil
Black pepper
Crushed chilli flakes
2 cloves garlic

Method

- Cook one packet of spaghetti as normal

- While the pasta is boiling get another frypan and heat about 6 tablespoons of olive oil with the crushed garlic. Be careful not to burn the garlic

- Add to drained spaghetti

- Add generous handful of crushed chilli flakes and mix well

- Serve with crushed black pepper and lots of parmesan



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Re: Assagi d'italia ( Tastes of Italy )

Post  EarthsAngel on Tue Feb 23, 2010 12:01 am

Sounds lovely El, I don't eat veal, could I substitute the veal with fillet?

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Re: Assagi d'italia ( Tastes of Italy )

Post  El Guapo on Tue Feb 23, 2010 4:38 am

Yeh...I suppose you could but it must be very good quality and very thinly sliced :-)

Next recipe coming up is bistecca a la pizzaola! (beef steak in a tomato, garlic and oregano sauce with mozzarella cheese and egg!)

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Re: Assagi d'italia ( Tastes of Italy )

Post  EarthsAngel on Tue Feb 23, 2010 5:06 am

Egg?

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Re: Assagi d'italia ( Tastes of Italy )

Post  El Guapo on Tue Feb 23, 2010 5:08 am

YEH!!

You fry the egg and then cover with sauce and a slice of mozzarella!

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Re: Assagi d'italia ( Tastes of Italy )

Post  EarthsAngel on Wed Feb 24, 2010 6:11 am

Ummmmmm, might just give that a try x

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Re: Assagi d'italia ( Tastes of Italy )

Post  El Guapo on Wed Feb 24, 2010 10:25 am

bistecca alla pizziaola

(beef in tomato, garlic and oregano sauce with fried egg & mozzarella)


Ingredients

4-6 thin sirloin steaks
2 tin peeled plum tomatoes
2 crushed garlic cloves
Oregano
Salt
Pepper
Olive Oil
2 Eggs
1 Mozzarella ball


Method

Empty tins of tomatoes into a bown and mash up into a pulp.

Heat some olive oil in a pan. Add the steaks and cook until browned on both sides.

Add garlic and fry until lightly golden brown

Add the tomatoes from the bowl

Add plenty of oregano, salt and pepper to taste.

Cook for about 10 mins on a low heat until warmed through

Meanwhile, fry two eggs in olive oil in a frypan and leave to one side

When meat cooked take steaks out of pan and plate up but leave sauce.

Add the fried eggs to the sauce and place couple slices mozzarella over the yolk.

Warm up the sauce and cover the mozzarella with hot sauce so that is begins to melt.

Add the eggs to the meat on the plates and then pour remaining suace over the top of both meat and egg.

Eat with fresh ciabatta :-)

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Re: Assagi d'italia ( Tastes of Italy )

Post  El Guapo on Wed Feb 24, 2010 10:30 am

Bruschetta

(starter or snack of bread with olive oil, garlic, tomato and mozzarella)

Bruschetta is a simple starter...but a lot of people still manage to cock it up completely.

Firstly, you must use the right kind of bread. Slightly stale ciabatta is perfect.

Slice the ciabatta and lightly warm in the oven.

Take out when warm and generously drizzle it with very good quality olive oil

Add salt and pepper

Add spreading of freshly chopped cherry tomatoes with crushed garlic

If you want you can also top with fresh chopped mozzarella :-)

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Re: Assagi d'italia ( Tastes of Italy )

Post  El Guapo on Wed Feb 24, 2010 10:41 am

parmigiana di melanzane

(aubergines with parmesan)

This is a great vegetarian version of the classic lasagna.

Ingredients

3 or 4 large aubergines
2 tins plum tomatoes
2 cloves of garlic
fresh basil
olive oil
salt & pepper
mozzarella


Method

Slice aubergines and sprinkle with salt to draw out the water. Leave for a couple hours in a colander

Make a quick light batter (google a simple recipe if you're that hopeless!! lol)

Dip the aubergine slices in batter and fry until golden brown. Place on a paper towel and leave.

HEat some olive oil in a sauce pan. Add garlic and fry until lightly golden brown.

Add pulped tomatoes from tin

Add generous helping of fresh basil (do not chop, crush with fingers)

Add salt and pepper to taste and simmer for 20 mins

After 20 mins get a oven tray suitable to make lasagna in and spread a thin layer of suace on the bottom

Add a layer of the aubergine in batter

Add layer of sauce

Add slices of mozzarella and sprinkle of parmesan

Repeat layers until all ingredients used up.

Bake in oven at Gas Mark 4 or 5 for about 30 mins until cheese on top is golden brown and bubbling.

:-)

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Re: Assagi d'italia ( Tastes of Italy )

Post  El Guapo on Wed Feb 24, 2010 10:49 am

Limoncello

(a lemon flavoured liquer)

Ingredients

1 bottle of Vodka (My Gran makes this with Grappa but I prefer the Vodka version. Feel free to experiment)

8-10 lemons zested

1 lr water

800gms Caster sugar

Method

Place the lemon zest in a large container with the vodka, seal and leave to stand for 20 days, turning regularly.

After 20 days, boil the sugar and water together to make a thin syrup. Cool completely, add to the vodka and stir thoroughly. Strain, bottle and cork. It can be drunk after 24 hours and is best kept in the freezer and served chilled. It is also delicious trickled over ice cream.

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Re: Assagi d'italia ( Tastes of Italy )

Post  El Guapo on Tue Mar 02, 2010 5:30 am

Zabaglione

(italian custard dessert)

Ingredients

6 egg yolks
1/3 cup sugar
3/4 cup Marsala wine
1 teaspoon grated lemon peel
Ground cinnamon
Vanilla extract
1 cup heavy cream, whipped
Strawberries, raspberries, or biscotti


mtheod

Place egg yolks, and sugar in a large, round-bottomed stainless steel bowl. Add grated lemon peel and a pinch of cinnamon and a drop of vanilla extract to the yolk mixture. Pour in the Marsala wine. You can use sweet Vermouth as a substitute for the Marsala.

Half-fill a pot with water, bring the water to a simmer and reduce the heat to low. Set the pan or bowl containing the custard mixture over the water; the bottom of the bowl should not touch the water. Whisk the custard mixture, making sure that the water does not boil. This ensures that a gentle, even heat thickens the mixture without curdling it. Whisking traps air in the yolks for a light, fluffy mixture.

Continue whisking for about 10 minutes, until the mixture triples in volume, froths up and becomes pale. When it reaches the desired consistency, take the container of custard out of the pot. Slightly thickened, the custard can be used as a sauce. Longer cooking will thicken the custard further, giving it the texture of mousse. Continue whisking for a minute or two to prevent the custard from sticking to its container.

Serve the custard while still warm, or, if you want to serve it cool, set it aside for about 15 minutes. Whisk heavy cream until it forms soft peaks; add the whipped cream to the cooled custard and use a whisk to gently fold them together. Reserve some of the whipped cream to serve on top.

Ladle the zabaglione into individual dishes. Serve with whipped cream, berries, and/or cookies such as biscotti.

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Re: Assagi d'italia ( Tastes of Italy )

Post  El Guapo on Tue Mar 02, 2010 5:38 am

linguine alla puttanesca

(whore's linguine! lol)

Ingredients

1 packet linguine pasta. Spaghetti is a good substitute if you can't find linguine
Olive oil
3 cloves of garlic
2 tins plum tomatoes pulped
4 anchovy fillets
Black olives
Capers
Chillia flakes
Salt & Pepper


Method

Heat a couple of tablespoons of oil in a saucepan and add garlic cloves crushed. Fry until lightly golden then add tomatoes. Stir, then add remaining ingredients. Add salt and pepper to taste. Simmer for 10 mins.

Meanwhile boil the pasta, drain, and place back in pot.

Add a few tablespoons of the sauce to the pasta while it is still in the pot. Stir so that all the pasta has a coating of sauce before plating up.

Plate up pasta and place more sauce on top with grated parmesan or pecorino cheese.

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Re: Assagi d'italia ( Tastes of Italy )

Post  El Guapo on Tue Mar 02, 2010 5:56 am

Pizza Margherita

(classic pizza topped only with mozzarella and oregano)

Pizza in the UK is a bit of a sore issue for me. It's become warped and twisted to the extent that no self respecting italian would go near it. Deep Pan? Stuffed Crust? Chicken Tikka topping? WTF?! Serve that in Italy and you're likely to be hung.

A Pizza should be a very light dish without too many toppings. Traditionally it is only eaten in the evenings before you go drinking. The base should ALWAYS be very thin and so floppy that you cannot hold it with one hand.

For a quick and easy dough use the following recipe. I pinched this recipe off the internet but I have used it before and the results are very good.

For the dough

Ingredients

1 (.25 ounce) package active dry yeast 1 cup warm water (110 degrees F/45 degrees C) 2 cups bread flour 2 tablespoons olive oil 1 teaspoon salt 2 teaspoons white sugar

Method

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.

For the perfect pizza sauce

A pizza sauce is usually made using very simple ingredients. Tomatoes, fresh basil, garlic, salt and pepper.

Use the recipe for the sauce in the bistecca alla pizzaiola posted previously.

For the toppings

Use only the freshest ingredients. Real mozzarella is essential. No grated cheddar please!! Use the toppings sparingly and be careful not to overload the pizza. The trick is to finish eating and be left wanting more, not to finish eating and to then feel as though you can't move for two hours!

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Re: Assagi d'italia ( Tastes of Italy )

Post  El Guapo on Fri Mar 12, 2010 3:44 am

Chicken Cacciatore

(Italian Hunter's Chicken stew)

Ingredients:
1 large chopped onion
1 large chopped green bell pepper
3 medium cloves of garlic chopped finely
3 tablespoons olive oil
2 cans plum tomatoes
Tablespoon dried Oregano
Salt and pepper to taste
1 bay leaf
8 chicken thighs
3/4 cup dry red wine

Method:
Heat olive oil over medium heat in a large skillet. Brown chicken on all sides in hot oil, about 10 minutes. Remove chicken and drain off excess grease, leaving a tablespoon or two. Add chopped onion, green pepper, and minced garlic to hot skillet; sauté until onion is tender. Stir in tomatoes, wine, oregano, salt, pepper, and bay leaf. Add chicken back to sauce and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes, or until chicken is tender

Serve with boiled rice.

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Re: Assagi d'italia ( Tastes of Italy )

Post  El Guapo on Fri Mar 12, 2010 4:11 am

Tiramisu

(Pick me up)


Ingredients:

Ingredients
6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream
2 (12 ounce) packages ladyfingers
1 or 2 cups of strong espresso coffee OR
1 or 2 cups coffee flavored liqueur (Kahlua)
1 packet dark chocolate chips or 1 bar dark chocolate broken into little pieces
Cocoa powder (for dusting)

Method:
Soak 1 packet of ladyfingers in the coffee or the liquer and arrange one layer neatly in a serving dish.

Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.

Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture, add chocolate chips.

Generously cover first layer of ladyfingers with the cream mixture.

Soak other packet of ladyfingers in the coffee or the liquer and arrange layer neatly over the cream mixture.

Generously cover this layer with the remaining cream mixture.

Dust top with cocoa powder and place in fridge to set for at least 4 hours before serving.

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Re: Assagi d'italia ( Tastes of Italy )

Post  El Guapo on Tue Jul 27, 2010 4:44 am

Veal Saltimboca (literally means veal that jumps into your mouth)

You can substitute veal with good quality thinly sliced beef fillet-mignon, pork fillet, or even chicken breast.

Ingredients

Thinly sliced veal fillet
Thinly sliced Prosciutto
Sage leaves
1 1/2 cups of italian Marsala wine or good sherry
Mozzarella slices (optional)
Salt & Pepper

Method

Season the meat with salt and pepper and place a sage leave on each slice, a slice of prosciutto and a mozzarella slice. Fold in half and secure with a toothpick.

Heat some butter in a fry pan, add the slices of veal, brown quickly for about 2 minutes on each side, reduce the heat and continue cooking for about 5 minutes, or until the veal is just tender.

Do not overcook. Transfer the veal to a hot serving plate, remove the toothpicks, and keep warm. De-glaze the pan with the wine, scraping the sides and bottom with a wooden spoon, reduce by 1/4 and pour over the veal.

Serve with dauphinoise or lyonnaise potatoes.

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Re: Assagi d'italia ( Tastes of Italy )

Post  EarthsAngel on Tue Jul 27, 2010 8:30 am

That sounds really great El, I'm off to the Italian Deli tomorrow and will cook it this week, I will use pork fillet as I don't eat veal.

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