lunedì 24 novembre 2014

How to prepare Italian potatoes Genova-style Patate alla Genovese

Here is our video recipe. You can find it written in details here below!

POTATOES GENOVA-STYLE (Patate alla genovese)

Side dish - Vegetarian/vegan - Lactose and gluten free

For this recipe I have to thanks Mara (a FB friend) for the idea when she posted on her "Italy classy and chic" and Marina (another FB friend) that gave me her recipe, since she lives in Genova!

2-3 medium potatoes
1/4 cup Italian dried black olives
14 oz Italian San Marzano peeled tomatoes with their juice
1 big garlic clove
Italian Sea salt
Italian extra virgin olive oil
Rosemary or parsley

Peel and slice the potatoes (or cut them in wedges or cubes, but not too big); cut the tomatoes in big pieces.

In a non-stick skillet, warm the olive oil and sautee the garlic and olives for a couple off minutes, then add the tomato pieces and their juice. Season with salt.

Let cook for a few minutes, than add the potatoes. Cover with a lid and simmer until the potatoes are cooked. If needed add a few more tbsp of tomato sauce.

When potatoes are cooked, sprinkle with freshly chopped parsley or rosemary.

These quantities serve about 3-4 people.

- It's a perfect side dish for both meat or fish. On a general advice, you should use parsley if serving with fish and rosemary if with meat.
- In season, you can use fresh tomatoes, cut in strips.
- Use Ligurian black olive, like the ones I'm using in the video, if possible.
- You can find the video here.

lunedì 17 novembre 2014


Entree - can be gluten free (READ notes at bottom)

I was lucky enough to find chicken breast slices (that I love) and I also found mozzarella pearls on sale!

4 slices turkey breast, 1/8" thick
4 slices ham
24 mozzarella pearls
2 cups milk
1 rosemary sprig and 4 sage leaves, tied together
3 tbsp Italian extra virgin olive oil
00 flour to dredge
Italian sea salt

Lay meat slices on a cutting borad and pound lighlty (if needed), then top with ham and 6 mozzarella pearls. Fold in half and secure with a toothpick.

Dredge your pockets in flour and shake away any excess. Warm up the olive oil, in a non-stick skillet, over high heat.

Sautee until lighty golden on both sides. Season with salt, add herbs and milk. Lower to medium heat and cook until done through, turning them a few times.

Serve immediately.

This recipe serves 4

- Most of the times I deglaze pan with brandy (wine doesn't react well with milk: it breaks milk!).
- Milk is necessary in order to keep your turkey breast moist and tender. Also, given the flour, your milk will thicken nicely.
- If you're gluten intolerant or alleric, use corn starch, instead of flour.
- You can add peas to your pan, when pockets are almost done.
- Serve this dish with salad, fruit and bread to have a complete meal.
- If you have leftover meat (I always prepare more than I need), you can freeze it in portions, so you'll have a quick meal ready in the freezer.
- With the sauce, you can prepare a great risotto!!!

lunedì 10 novembre 2014

How to prepare Italian breaded fish cutlets

Here's our new video recipe!!!


Entree - Can be lactose free (READ notes below)

4 fillets of white fish (cod, sole, tilapia...), whole or cut in smaller pieces
1 eggs
1/8 cup milk
00 Italian flour
REAL Italian breadcrumbs (NOT seasoned or flavored)
Italian sea salt
Fresh sage, basil and parsley, chopped
Italian extra virgin olive oil

Mix the chopped herbs and breadcrumbs nicely; lightly beat eggs with a pinch of salt and milk.

Dredge fish fillets in flour, then eggs, then breadcrumbs, pressing with your hand so that breadcrumbs stck firmly to your fillets and set aside.

Warm up enough olive oil to fry.

Fry cutlets, turning them in order to get golden on both sides.

Transfer on paper towel to absorb eccess oil.

Serve immediately, with a green salad or other vegetables.

Serving depends on size of slices.

- Depending on how many you're preparing, while frying, keep other cutlets warm in the oven.
- DON'T sprinkle with salt while frying or you won't have a crisp cutlet.
- For lactose intolerants: use 1 extra egg and avoid milk.
- You can find the video here

lunedì 3 novembre 2014


Entree - Vegetarian - Can be gluten free (READ notes at bottom)

1 lb Italian cornetti pasta (elbow)
2-3 zucchini, thinly sliced
1 cup milk, warm
1 tbsp 00 flour
2 tbsp Italian extra virgin olive oil
1/4 cup Swiss cheese, chopped
1/4 cup asiago, chopped
1/2 cup ricotta
1/4 cup parmigiano, grated
1/4 cup freshly chopped parsley

Bring a large pot of water to boil.

In the meantime, prepare zucchini: in a large non-stick skillet, warm the olive oil and sautee your zucchini until nicely golden.

When water boils, add salt and pasta; then prepare your sauce.

In a saucepan arrange your flour, then pour warm milk, in a thin stream, stirring; cook until it thickens, stirring contantly to prevent sticking.

When thick, remove from heat, stir in all cheeses, until they melt; keep warm.

Drain pasta al dente, stir in the skillet with zucchini and toss with cheese sauce.

Serve immediately, sprinkled with parsley.

Serves 4-6

- Use a high quality Italian pasta, many of our customers told us that they don't feel bloated when they eat our pasta compared to the other pasta they generally buy.
- For gluten intolerant and allergic people: use corn or potato starch to prepare your sauce (same quantity as flour) and use Italian corn pasta, made with only Italian corn flour which is GMO free.