Pu

martedì 7 maggio 2019

CAPPELLETTI IN BROTH CAPPELLETTI IN BRODO

Entree - first course - shortcuts and suggestions in footnotes
Portata pricipale - primo piatto - scorciatoie e suggerimenti nelle note a pie' pagina

Most likely, there is a different recipe per family: this is my family's one! They are normally prepared for celebrations, given the time it takes to make them (I usually make them in a three-day span); generally, you prepare a lot of cappelletti to be frozen and eaten at a later time (not too late, though ;-) ).
Con ogni probabilità esiste una ricetta diversa per ogni famiglia: questa è la ricetta della mia! Si fanno di solito per le ricorrenze, dato il tempo che serve (in genere articolo la preparazione in tre giorni); se ne fanno tanti da congelare e consumare con comodo (non troppo comodo ;-) ).


Ingredients for egg pasta dough - Ingredienti per la pasta all'uovo:
6 extra large eggs               6 uova grandi
270 grams Italian 00 flour       270 grammi di farina 00
270 grams Italian semolina       270 grammi di semola rimacinata di grano duro

Ingredients for the stuffing - Ingredienti per il ripieno:
2 Sausages (NO fennel seeds) 2 salsicce
1/4 of a chicken         1/4 di pollo
300 grams beef stew meat 300 gr. di bollito di manzo
2 extra large eggs         2 uova grandi
300 grams Italian prosciutto 300 gr. di prosciutto crudo
300 grams grated Parmigiano 300 gr. di parmigiano grattugiato
nutmeg and salt noce moscata e sale
celery, carrot, onion, parsley sedano, carota, cipolla, prezzemolo

Day 1: prepare the broth with sausage, beef, chicken and vegetables. When it starts to boil, add salt and, after at least 2 hours simmering, turn the heat off. Let is cool to room temperature, then remove meats. Refrigerate.
Giorno 1: preparare il brodo con la salsiccia, il bollito, il pollo e le verdure. Salare il brodo quando inizia a bollire e, dopo almeno 2 ore di leggera bollitura, spegnere. Lasciar raffreddare a temperatura ambiente, poi togliere la carne. Mettere in frigo.

Day 2: prepare the egg doug (recipe here / video here). Prepare the stuffing. In a food processor combine the meats used to prepare the broth (MEATS only ;-) ) and finely chop; finely chop the prosciutto, too; trasfer both to a large bowl and add Parmigiano; season with a little nutmeg and salt. Pay attention to salt: there are sausages, prosciutto and Parmigiano!! At this time, add eggs and mix well until you obtain a well combined mixture. Refrigerate, covered with plastic wrap.
Giorno 2: Preparare la pasta. Preparare il ripieno. Tritare la carne bollita e il prosciutto, mettere il tutto in una capace ciotola ed unire il parmigiano grattugiato, la noce moscata e regolare di sale. Attenzione alla presenza di salsicce, parmigiano e prosciutto crudo!! A questo punto unire le uova e mescolate bene fino ad ottenere un composto omogeneo. Mettere in frigo, coperto da pellicola.




Day 3: Prepare the cappelletti. Roll out the doug to the desired thickness, little by little otherwise it dries out and it won't seal. Cut in squares whose side is about 2" and place a little stuffing in the middle, close like a triangle, pinch slightly the tips and unite them.
Giorno 3: Preparare i cappelletti. Stendere la pasta dello spessore desiderato poca alla volta, altrimenti si asciuga e non si chiudono. Tagliarla in quadrati di circa 5 cm. di lato e porre al centro un po' di ripieno, chiudere a triangolo, schiacciare leggermente le punte e unirle.



I hope the explanation isn't too complicated. You are supposed to cook and serve them in broth; a serving is about 25-30 per person, depending on their size, on the hunger and what else is served in the same meal!
Spero di non essere stata troppo complicata nella spiegazione scritta. Si cucinano in brodo e se ne calcolano circa 25-30 a persona, in base alle dimensioni dei cappelletti, alla fame e a cos'altro viene servito!





- You can find my video of the dough here (shaped and served differently)
- Si può trovare il mio video della pasta qui (preparata e servita in modo diverso)

- You can find my video of the cappelletti here
- Si può trovare il mio video dei cappelletti qui

- Don't use Italian sausages: fennel seed is an overpowering flavor and it would be only flavor you taste; use brats, instead.
- Non usare salsicce con semi di finocchio: sono prevaricanti e sarebbe l'unico sapore che si sente.

- The vegetables cooked in the broth are NOT part of this recipe: place them in a container in the fridge and save them for future use.
- Le verdure cotte nel brodo NON sono parte di questa ricetta: metterle in un contenitore in frigo e usarle in piatti futuri.

- To cook and serve them, use the broth resulting from the meat cooking.
- Per cuocerli e servirli, usare il brodo ottenuto per cucinare la carne.

- Broth will be rather fat: place it in the refrigerator and fat will solidify; at that point, removing it will be very easy!
- Il brodo sarà decisamente grasso: metterlo in frigo e il grasso si solidificherà; a quel punto, rimuoverlo sarà molto facile!

- The ideal is to prepare this recipe as written; however, given everyone's time crunch, you can do this way: cook the broth on day 1, remove the meat right away, let both cool down at room temperature and place broth in the fridge; make the stuffing and refrigerate. On day 2 you can make dough and prepare cappelletti.
- L'ideale è preparare questa ricetta come scritta; comunque, data la mancanza di tempo di tutti, si può fare così: cuocere il brodo il giorno 1, rimuovere la carne subito, far raffreddare a temperatura ambiente sia il brodo che la carne e mettere il brodo in frigo; preparare il ripieno e mettere in frigo. Il giorno 2, preparare la pasta e fare i cappelletti.

martedì 23 aprile 2019

VEGETARIAN EGGPLANT ROLLS -- -- INVOLTINI DI MELANZANE GRIGLIATE

Entree - Side dish - Vegetarian - Gluten free
Portata principale - contorno - vegetariana - gluten free

Starting today I'll post recipes in both languages, hoping you'll like this :) 
I made this recipe a few days ago, looking for a different way to serve eggplant; I'm sure you'll like this dish!
Da oggi pubblicherò le ricette in entrambe le lingue, sperando che vi piaccia :)
Ho fatto questa ricetta qualche giorno fa, cercando un modo diverso di servire le melanzane; sono sicura che questo piatto vi piacerà!




12 slices of grilled eggplant
400 gr of Italian peeled grape tomatoes, with their juice (1 14oz can)
3 tbsp of Italian pesto (flexible quantity)
1 tbsp of Italian extra virgin olive oil
80 gr of shredded mozzarella (about 3oz)
1 tbsp of Italian capers, packed in salt
3-4 tbsp Carrot, celery, onion finely chopped (I generally have this mix in my fridge or freezer ready to be used)

First of all, prepare the sauce.
Warm up the olive oil and sautee capers and chopped vegetables for a couple of minutes. Add the peeled tomatoes, lower to simmer, and let cook covered with a lid.
In the meantime, spread a thin layer of pesto on an eggplant slice, top with mozzarella, roll, secure with a toothpick and set aside. Repeat for all slices.
Arrange all rolls in the saucepan with the sauce; cook for 5 minutes, flip and cook 5 more minutes.
Actually, they don't need to cook, but just warm up all the way through, absorbing some of the sauce flavor.



Serving depends on how many people are eating and if it's used as entree or side dish

- They are good both at room temperature and warm.
- It's vegetarian and gluten free.
- If you don't rinse capers, there's no need to add salt to the sauce.
- You can find a video with photo sequence of the recipe here


12 fette di melanzane grigliate
400 grammi di datterini pelati italiani, con il loro succo
3 cucchiai (circa) di pesto
3 cucchiaini di olio
80 grammi di mozzarella tritata
1 cucchiaio di capperi italiani sotto sale
3-4 cucchiai di sedano, carote, cipolla tritati (in genere, ho questo trito in frigo o congelatore pronto all'uso)

Prima di tutto fare il sughetto.
Scaldare l'olio e rosolare capperi e verdure tritate per un paio di minuti. Aggiungere i pelati, mescolare e abbassare la fiamma, facendo cuocere coperto.
Nel frattempo, stendere un velo di pesto su una fetta di melanzana, coprire con un po' di mozzarella, arrotolare, fermare con stuzzicadenti e mettere da parte. Ripetere con tutte le fette.
Trasferire gli involtini nella padella con il sugo; cuocere 5 minuti, girare e cuocere altri 5 minuti.
In realtà non devono cucinare, ma solo scaldarsi bene, insaporendosi.

Il numero di porzioni dipende dal numero di commensali e dalla come viene considerata la portata.

- Sono buoni sia a temperatura ambiente che caldi.
- E` un piatto vegetariano e gluten free.
- Se non sciacquate i capperi, non c'è bisogno di aggiungere sale al sugo.
- Potete trovare un video con la sequenza fotografica qui

sabato 11 agosto 2018

PESTO AND MOZZARELLA CHICKEN ROLLS

Entree - Can be gluten free (READ footnotes)

I love chicken breast but it tends to be tough-ish so I always prepare it in a way that it will remain moist and tender; also, since it's not hyper-flavorful, I tend to add something that will give it a twist. I saw a video that intrigued me, but I changed many many things so... here's the recipe!


2 chicken breasts

Good quality Italian pesto

Some shredded mozzarella

2 containers of fresh grape tomatoes

2 garlic cloves

Italian 00 flour

Italian sea salt

Italian extra virgin olive oil

Brandy (optional)


First of all, prepare the tomatoes. Wash and halve them, then transfer in a bowl. Peel the garlic, cut in half and add to the tomatoes; sprinkle with salt and let marinate.

While the tomatoes release their juices, prepare the rolls. Slice chicken breasts in thin slices, pound them if needed. You should have 12 slices total (total number of slices doesn't really matter).

Spread about 1 tsp of pesto on each slice, then top with a little mozzarella, about 2/3 of breast's surface; then roll and secure with a toothpick.

Warm the olive oil in a saucepan with lid, large enough to contain the meat, but deep. Dredge rolls in flour and sautee until golden on all sides, seasoning with salt.

When nicely golden, deglaze pan with brandy and, once alcohol evaporates, add the tomatoes with their juices.

Lower heat, cover pan and simmer until cooked through and sauce has thicken.

Remove garlic and serve warm with sauteed zucchini or other vegetables.

This recipe serves 4-6 depending on the size of the meat slices.


- Use corn starch, instead of flour, to make it gluten free.
- You can use Italian grape peeled tomatoes in can, if you can't find good fresh tomatoes (such as in winter).
- You can use lean pork meat, such as tenderloin, as I actually did this time (and is shown in the pictures).

martedì 8 maggio 2018

PENNE WITH FRESH TOMATO SAUCE, TIGER SHRIMP AND ARTICHOKES

Entree - Lactose free; can be gluten free (READ footnotes)


1 lb of Italian penne pasta

1/2 lb frozen tiger shrimp, thawed, shelled and deveined.

1 bag frozen artichokes (or 2 fresh ones, cleaned and cut in wedges)

4 medium tomatoes, ripe but firm

4 leaves of fresh basil, roughly chopped

2 cloves of garlic, peeled and halved

2 tbsp of Italian extra virgin olive oil

Italian sea salt



Dice the tomatoes, put them in a bowl along with garlic, basil amd salt. Stir and set aside to marinate, allowing tomatoes to pull out their juice.

In the mean time, bring a large pot of water to boil; when water boils add salt cook artichokes to your desired doneness. Drain them and set aside.

In the meantime, warm up the olive oil in a skillet and sear shrimp on both sides, then stir in artichokes.

Bring water back to a boil, add pasta and stir.

At the same time, add the tomatoes with thier juice in the skillet with artichokes and shrimp, stirring. Cook for about 5 minutes.

Once al dente, drain the pasta, transfer it in the skillet and toss it with the sauce, sautee for a couple of minutes and serve.

This recipe is for 4-6 people depending on what else is served.



- For this recipe, a short cut pasta is better, as long as it's high quality.

- Shortcut: use good artichoke hearts packed in oil, like the ones we sell, and shelled, deveined shrimp; in this case, add the thawed shrimp to the sauce at the end of cooking, so they won't become tough. Also, you can use a very good pasta sauce like our Pomodorina!

- Add a little heat to your dish by sauteeing a dry Italian hot red pepper in the olive oil before searing the shrimp.

- Don't add oil to the pasta water: it will coat your pasta and prevent sauce from sticking to your pasta. Just stir it for the first minute or so.

- Always save some of the cooking water, in case your sauce thickens too much.

- If you don't like the tomato peel, peel them this way: make a cross on the bottom of the tomatoes, put them in boiling water for 30 seconds or 1 minute depending on their size, remove them from water and the peel will come away easily.

- It's lactose free. It can be gluten free if you use gluten free Italian pasta.

lunedì 23 aprile 2018

NEW ITALIAN TUNA PANCAKES

Appetizer - Entree (depending on quantity used) - Lactose free

Thanks to our Italian friend Felicita` Piena for this recipe; I decided to make a change since I had some minced vegetables left over after making meat sauce. As a tip, put 2 carrots, 2 celery stalks and 1 large onion in a food processor; process and freeze in ice-cube forms: you'll always have some ready to use!



200 grams (about 1 1/2 cup) Italian 00 flour

1 tsp baking powder

1 can Italian tuna in olive oil, drained

1 tbsp each of finely chopped onions, carrots, celery

1 extra large egg

Water

Salt, if needed.



Mix flour, egg, baking powder, vegetables and water until you obtain a smooth batter, then stir in tuna, drained and crumbled. Adjust with salt, if needed.

Warm up the griddle or a non-stick skillet lighty greased and cook your tuna pankes (as you would do with any other pancakes).

Serve warm in a mixed appetizer.





- For this recipe it is mandatory to use real good tuna (like the Tonnino that we carry) and high quality ingredients, given the fact there there are just a few of them.

- Number of pancakes depends on how big you're making them (I made 10).

- You can add chopped fresh parsley and grated lemon zest.

lunedì 21 novembre 2016

RAFFAELLA'S ITALIAN BUTTERNUT SQUASH FRITTERS

Appetizer - Vegetarian

I love butternut squash and always look for different ways to prepare it; my friend Raffaella in Rome had this recipe and shared it with me. Next time, I'll try a sweet version... stay tuned!!!


7 oz (1 cup) finely minced butternut squash
1/3 cup Italian 00 flour
1/2 cup grated Parmigiano
3 eggs
1/2 tbsp freshly chopped parsley
lemon zest (about 1/2 lemon)
Extra virgin olive oil to fry


Lightly beat eggs, then add parmigiano, flour, lemon zest and parsley. Mix to combine and add the squash, stir until all ingredients are nicely combined. You should obtain a dense batter.

Bring extra virgin olive oil to frying temperature (if you don't have a thermometer and want to know if the oil is warm enough, just put a little piece of bread in it: is has to "rapidly" fry).

Spoon batter into the olive oil (not more than 3-4 fritters at a time), and flip them a first time as soon as they start getting solid. Then turn another couple of times until golden on both sides.

Lay them on paper towels to absorb excess oil.

Serve immediately.

This will make about 20 fritters, depending on size.


- I didn't put salt in it, even though my friend Raffaella likes it.
- Sprinkle with salt, if you like it, AFTER frying!
- You can find the video recipe here

lunedì 14 novembre 2016

ITALIAN MINESTRONE

Soup - Gluten and lactose free - Vegan/Vegetarian

I made this minestrone for a friend, who informed us she was rather ill and would have loved this dish, but didn't have energy to prepare it. So I decided to make it for her (and quite a decent amount) so she can freeze it and eat it whenever she feels like it. Cooking for a friend who's not well, fills your heart with peace and love and, hopefully, this will be ingrained in what you cook. At least, I like to believe that! Anyway, this is an amazing comfort food, perfect for the cold front coming our way!!!


1 14oz can Italian Cannellini beans, drained and rinsed
1 14oz can Italian Borlotti beans, drained and rinsed
1 14oz can Italian Chickpeas, drained and rinsed
1 14oz can Italian San Marzano tomatoes, cut in pieces or roughly chopped
12 oz carrots, diced
12 oz peas, fresh & shelled or frozen
12 oz spinach, fresh or frozen
12 oz cauliflower florets
12 oz broccoli florets
12 oz green beans, cut in 1" pieces
1 bunch Tuscan kale, trimmed and cut into strips
2 celery stalks, cut in strips
2 medium potatoes, peeled and diced
2 medium onions, peeled and diced
2 sage leaves
1 rosemary sprig
Italian extra virgin olive oil
Italian sea salt


Tie herbs together with butcher string.

Once you have all your vegetables ready, arrange all them (except for beans ad chickpeas) and the herbs in a big saucepan with lid and cover them with water or vegetable broth.

When it boils, add some salt, cover with lid and let simmer until all veggies are soft.

At this point, add the beans and chickpeas and bring back to boil; taste and, in case it's needed, adjust with salt.

Lower to medium, cook for 10-15 more minutes and remove from heat.

Serve in individual bowls, drizzled with some very good Italian extra virgin olive oil.

Servings... undetermined!!


- In order to minimize prepping, use frozen veggies (when possible): they are as good, but will be ready to go, which is not a minor detail ;-)
- These quantities will produce a large amount of soup: freeze it!!! It will make the perfect "dinner ready in minutes" and will be MUCH better and healthier than canned soup.
- You can add other vegetables (Swiss chards, leeks, Savoy cabbage and much more); also, you add a Parmigiano rind, which will give a lot of flavor!
- This recipe is vegan/vegetarian, lactose and gluten free.