Neapolitan Anchovy Sauce
Posted by Samantha on Thursday, August 07, 2008
Wash three anchovies in vinegar, bone and pound them in a mortar with a teaspoonful of chopped fennel and a pinch of cinnamon. Then mix in a teaspoonful of chopped parsley and marjoram, a squeeze of lemon juice...Read More...
Neapolitan Sauce
Posted by Marco on Thursday, August 07, 2008
Fry an onion in butter with some bits of cut-up ham, then pour a glass of Marsala over it, and another of blond of veal, add a sprig of thyme, a bay leaf, four peppercorns, a clove, a tablespoonful of mushroom ...Read More...
Mushroom Sauce
Posted by John on Thursday, August 07, 2008
Mix two dessert-spoonsful of essence of mushrooms with a cupful of Velute sauce, reduce, keep on stirring, and just before serving add an ounce of butter. This sauce can be made with essence of truffle, or gam...Read More...
Polpette all'italiana (Italian meatBalls)
Posted by Anthony on Monday, June 04, 2007
Place all ingredients in a large bowl and mix thoroughly. Let stand 1/2 hour. Shape into medium size meatballs. Fry gently in olive oil until lightly browned or place on foil on a cookie sheet and bake for 1/2 ...Read More...
Cannellini Beans with Radicchio
Posted by Gianni on Thursday, May 31, 2007
Drain and rinse beans. In a large pot combine beans, water, tomatoes, 2 tbsp of the olive oil, rosemary, sage, bay leaf, and whole garlic cloves.
Bring to a boil, then reduce heat to low and cook, stirring occ...Read More...
Lemon Zucchini
Posted by Gianni on Thursday, May 31, 2007
Wash well the zucchini.
Thinly slice them (slices should be 2 millimeters thick, but no more).
Prepare a marinade with the juice and pulp of 1 or two lemons (depends on their dimensions), salt, black pepper, ...Read More...
Pumpkin Orange and Sage Risotto
Posted by Gianni on Thursday, May 31, 2007
Pumpkins are quite difficult to peel so the easiest thing to do is wrap it in kitchen foil and throw in the oven - make sure you pierce it first - then can apparently explode.
Depending on the size of your pu...Read More...
Midnight Spaghetti
Posted by Gianni on Thursday, May 31, 2007
Let the raisins steep in lukewarm water to cover until they swell. Drain them and chop them coarsely.
Chop the pine nuts coarsely, then mash them slightly, using the flat side of a knife blade or a meat pound...Read More...
Bucatini all'Amatriciana
Posted by Gianni on Thursday, May 31, 2007
Heat olive oil in large saucepan over medium heat. Add the pancetta and cook, stirring often, until golden brown, about 10 minutes. Add the onion and saute until translucent, about 5 minutes. Add the garlic and...Read More...
Italian Shepherd's Pie
Posted by Gianni on Thursday, May 31, 2007
For the potatoes: In a large saucepan, place diced potatoes, garlic cloves, salt and enough water to cover all. Bring to a boil over a medium heat and cook for 30 minutes or until potatoes are soft. While potat...Read More...
Seafood Lasagne
Posted by Gianni on Thursday, May 31, 2007
Combine first seven ingredients (including all jar juices) in the morning and let them marinate in a plastic container in the refrigarator until evening (or at least 8 hours). In the evening drain liquids using...Read More...
Italian stuffed mushrooms
Posted by Gianni on Wednesday, March 21, 2007
Remove stems from cleaned mushrooms by gently twisting base to snap off. Chop stems and set aside. Generously coat inside and outside of each mushroom cap with oil. Place in baking dish, open side up. Sprinkle ...Read More...
Italian Easter bread
Posted by Gianni on Wednesday, March 21, 2007
Combine 1 cup flour, sugar, yeast and salt in a large mixing bowl. Pour in milk and softened butter. Beat for 2 minutes on medium speed with an electric mixer.
Stir in 2 eggs and 1/2 cup flour. Beat 2 minutes ...Read More...
Italian cabbage rolls
Posted by Gianni on Wednesday, March 21, 2007
Core cabbage and boil 10 minutes. Separate leaves. Keep in boiling water until tender enough to bend leaves.
Season beef and breakfast sausage with garlic, salt and pepper. Add onion, bell pepper, beaten egg a...Read More...
Italian vegetable soup
Posted by Gianni on Wednesday, March 21, 2007
Cook sausage and onion in a 3 quart saucepan over medium heat for 8-10 minutes. Stir occasionally until sausage is no longer pink.
Stir in remaining ingredients, breaking up the tomatoes.
Heat to boiling; red...Read More...
Italian sausage and apple stuffing
Posted by Gianni on Wednesday, March 21, 2007
In a pan, over medium heat, brown sausage pieces and drain fat (make sure the sausage is crumbly)
In another large pot, sauté the apples, celery, and onions in butter (or butter) until tender
Place dry stuffi...Read More...
Lasagna with Spinach
Posted by Gianni on Wednesday, March 21, 2007
The sauce can be made in a Crock-pot.
In Crock-pot:
On high setting, add olive oil, onions, and garlic and let simmer until onions are clear.
Meanwhile, cook Italian sausage in separate pan on stove and cut ...Read More...
Anisette cookies
Posted by Gianni on Wednesday, March 21, 2007
In a mixing bowl, beat the eggs until foamy. Add sugar, salt, baking powder, anisette; beat until smooth.
In a small bowl, beat together oil and room temperature butter until well combined. Stir into batter.
...Read More...
Italian potato salad
Posted by Gianni on Wednesday, March 21, 2007
Combine ingredients for salad dressing. Slice vinegar peppers into strips. Slice onions into thin rings.
Scrub potatoes and remove eyes. Do not peel.
Steam or boil gently in their jackets until nearly tender....Read More...
Italian minestra
Posted by Gianni on Wednesday, March 21, 2007
Fry out chopped salt pork in olive oil. Add thickly sliced garlic, parsley or flakes, and basil and chopped meat or brown whole chicken legs if using chicken. When meat begins to color, add water to cover and r...Read More...
Stuffed italian frying peppers
Posted by Gianni on Wednesday, March 21, 2007
Saute garlic and green onion or a minced shallot, if using, in olive oil, til very lightly browned (A teaspoon of butter may also be added to speed the browning along). Mash the anchovies using a fork, stirring...Read More...
Pizza Dough
Posted by Gianni on Sunday, March 18, 2007
In a big bowl combine all the dry ingredients, the oil and then add the water slowly mixing well with a fork. Don't use all the water if it's not necessary. Knead the dough with your hands for about 10 minutes ...Read More...
Italian Potatoes Purè
Posted by Fiore Gianni on Sunday, March 18, 2007
Clean and boil them whole in salted water until done. Peel the potatoes and pass them through a potato ricer. Heat the potatoes in a pan over a low heat. Add the butter and some of the milk, mix well. Keep addi...Read More...
Beans in tegame
Posted by Gianni on Sunday, March 18, 2007
Wash the beans and the soak them overnight in a big pan with abundant water. Drain the beans and rinse them. Heat a large pan and add oil, garlic and rosemary (wind the rosemary up with some thread otherwise it...Read More...
Asparagus with Eggs
Posted by Gianni on Sunday, March 18, 2007
In large pot bring the asparagus to a boil and then simmer until cooked, about 10-15 minutes (if possible keep the tips out of the water until the last couple of minutes. Meanwhile bring the eggs to a boil and ...Read More...
Frittata with zucchini
Posted by Gianni on Sunday, March 18, 2007
Sauté the zucchini in a 6" nonstick pan with the olive oil. Be careful not to brown them. If they get to dry add a spoon of water. In a bowl beat the two eggs and a pinch of salt with a fork. When the zucchini ...Read More...
Frittata with onions
Posted by Fiore Gianni on Sunday, March 18, 2007
Sauté the onions in a 6" nonstick pan with the olive oil and butter. Be careful not to brown them. If they get to dry add a spoon of water. In a bowl beat the two eggs and a pinch of salt with a fork. When the ...Read More...
Frittata with green onions
Posted by Gianni on Sunday, March 18, 2007
Sauté the onions in a 6" nonstick pan with the olive oil. In a bowl beat the two eggs and a pinch of salt with a fork. When the green onions are cooked put them in the eggs and mix well. Put the eggs and onion ...Read More...
Frittata with Asparagus
Posted by Gianni on Sunday, March 18, 2007
Boil or steam the asparagus until cooked. When they are done cut the tips together with about 1 inch of the stem and set them aside. Continue cutting the remaing asparagus in thin slices until you get to the to...Read More...
Chilled Potato and Tuna
Posted by Gianni on Sunday, March 18, 2007
Boil the potatoes and salt the water with two fists of coarse salt. Peel the potatoes when they're cool enough to handle and put them through a potato ricer. In a large bowl combine the potatoes with the tuna f...Read More...
Baked Sardine Fillets
Posted by Gianni on Sunday, March 18, 2007
Mix the parsley and garlic. Lay the fillets in a ceramic baking dish, skin side down if they have skins, and spread the parsley and garlic over them. Drizzle with olive oil and salt. Bake for 15 to 20 minutes i...Read More...
Venetian Style Liver
Posted by Gianni on Sunday, March 18, 2007
Slice the onions thinly. Warm the butter and oil in a large skillet. When it's hot add the onions. Cook at a low heat until they are really soft. About 20 minutes of cooking time. If they get too dry add a spoo...Read More...
Stuffed Zucchini
Posted by Gianni on Sunday, March 18, 2007
Remove the ends of the zucchini. Then place the zucchini into the salted boiling water and cook them for about 3 minutes. Cut them lengthwise and scoop out the pulp, leaving a 1/2 inch of shell. Chop the pulp i...Read More...
Rosemary Pork Chops
Posted by Gianni on Sunday, March 18, 2007
Heat a large skillet with the olive oil, garlic and rosemary. Mix the rosemary and garlic around a bit in the oil to spread the flavors. When the skillet is hot add the pork chops. Cook well on both sides as yo...Read More...
Roast Pork Loin
Posted by Gianni on Sunday, March 18, 2007
Mince the sage and a rosemary sprig and then add a handful of coarse salt. Mix in well. Peel the small onion and then cut it in half. Take one half and make slices into the cut surface both horizontally and ver...Read More...
Rabbit alla Campagnola
Posted by Gianni on Sunday, March 18, 2007
In a large bowl, better deep than a wide, place the pieces of rabbit. Chop the carrot, onion and celery finely and add them to the rabbit along with the parsley and a bay leaf. Now add the wine and mix it all i...Read More...
Baked Chicken and Potatoes
Posted by Gianni on Sunday, March 18, 2007
Cut the chicken in pieces and eliminate all the excess fat. Rinse the chicken under running water and then dry it with paper towel. Cut the onions in thick slices. Preheat the oven to 400° and grease a baking s...Read More...
Risotto with Wine
Posted by Gianni on Saturday, March 17, 2007
In a large non stick pan cook the onions in 1/4 cup butter until they're translucent being careful not to brown them. When the onions are ready add the rice, combine it well with the onions and butter, and toas...Read More...
Rice with Celery
Posted by Gianni on Saturday, March 17, 2007
In a large non stick pan cook the onions in the olive oil until they start to soften up, being careful not to brown them. When the onions are ready add the celery and about a 1/2 cup of broth. Continue cooking ...Read More...
Rice and Peas
Posted by Gianni on Saturday, March 17, 2007
In a large non stick pan sauté the onions in the butter and oil until they're translucent being careful not to brown them. Add the peas and a half cup of the broth and cook them for about five minutes. Add appr...Read More...
Rice with shrimp
Posted by Gianni on Saturday, March 17, 2007
In a large non stick pan cook the onions and parsley in olive oil until the onions translucent being careful not to brown them. Add the rice and toast it at a high heat for a couple of minutes mixing continuous...Read More...
Risotto with pumpkin
Posted by Gianni on Saturday, March 17, 2007
Clean and cut the squash into small squares. You'll need about 3-1/2 cups. In a large non stick pan cook the onions in the olive oil until they're translucent being careful not to brown them. Lower the heat and...Read More...
Grilled Scallops
Posted by Gianni on Saturday, March 17, 2007
Prepare a mixture of the parsley, bread crumbs, 1 tsp. of Cognac, a pinch of salt and a pinch of pepper. Roll the scallops in the mixture coating them well. On a baking sheet place the scallops back in their sh...Read More...
Cuttlefish salad
Posted by Gianni on Saturday, March 17, 2007
Boil the cleaned cuttlefish in a pan of water with the vinegar for 30 minutes. Meanwhile prepare the remainder of the ingredients. Once the cuttlefish are cooked, remove them from the water and let them cool on...Read More...
Trout in Aluminum foil
Posted by Gianni on Saturday, March 17, 2007
Wash the trout and then rub a pinch of salt on the inner cavity. Put the Rosemary and the sliced garlic inside as well. Wrap the trout in aluminum foil. Place the trout on preheated thick bottomed fry pan or on...Read More...
Octopus and Radicchio Salad
Posted by Gianni on Saturday, March 17, 2007
Boil the octopus with one lemon halved. Note that cooking time will vary according to the size octopus ask the vendor when purchasing fresh or check the package if purchased frozen for cooking times. When the o...Read More...
Spaghetti with Walnut Sauce
Posted by Gianni on Saturday, March 17, 2007
In a mortar grind the walnuts down to tiny pieces.
Add the black pepper cinnamon, sugar and nutmeg and work them a bit more with the pestle.
Now put the mixture in a bowl and mix in the olive oil and salt to...Read More...
Pasta with Ragù
Posted by Gianni on Saturday, March 17, 2007
In a pan heat the olive oil and add the vegetables (onions, carrots and celery). Cook for a about 5 minutes or until they begin to soften. Raise the temperature to a high heat and add the beef, pork and pancett...Read More...
Bucatini all'Amatriciana
Posted by Gianni on Saturday, March 17, 2007
Warm up a large nonstick skillet add the oil and when it's hot put the thinly onion sliced. Cook it until soft add the bacon and let it cook for about 5 minutes. If the bacon is too fat cook it beforehand and e...Read More...
Four cheese pasta
Posted by Gianni on Saturday, March 17, 2007
Cook the pasta. A few minutes before the pasta is ready melt all the other ingredients in a nonstick sauce pan over a medium low heat. If it gets dry add a little bit of milk.
Drain the pasta, put it back in ...Read More...
Pasta with tuna
Posted by Gianni on Saturday, March 17, 2007
Slice the onion thinly. Warm up a non stick skillet and add 3 Tbsp. extra virgin olive oil.
Add the onion to the skillet mix until well coated with oil and then turn the heat down to medium low.
Cook the oni...Read More...
Bresaola with Mushrooms and Walnuts
Posted by Gianni on Saturday, March 17, 2007
Lay the bresaola out on a large plate or 4 small plates depending on how you want to serve it. Overlap the slices so the the plate is completely covered. Now slice the mushrooms and put them on the bresaola.
...Read More...
Celery stalks with gorgonzola
Posted by Gianni on Saturday, March 17, 2007
Trim the stalks and cut them into 4-inch pieces.In a bowl combine the gorgonzola cheese with the walnuts. Stir the ingredients together until smooth and well blended. Fill the celery sticks with the cheese mixt...Read More...
Fried Zucchini Flowers
Posted by Gianni on Saturday, March 17, 2007
Open the zucchini flowers and remove the pistil. Wash the flowers under running water and carefully dry them on a towel.
In a bowl add the beer to the flour, mix quickly with a fork and stir in a pinch of salt...Read More...
Farinata
Posted by Gianni on Saturday, March 17, 2007
In a large bowl pour the water and then add slowly the chickpea flour, mixing it in with a wire whisk.
Add salt to the mixture and let it stand at room temperature for 4 hours or even better overnight.
Remove...Read More...
Tuna balls
Posted by Gianni on Saturday, March 17, 2007
In a large bowl mix the ricotta, egg, parmesan and thyme.In a food processor blend the tuna until smooth. Drain the excess oil before blending.
Now mix the tuna into the ricotta mix with a pinch of salt.Prepa...Read More...
Shrimp Cocktail
Posted by Gianni on Saturday, March 17, 2007
In a bowl mix the mayonnaise, ketchup, Worcestershire sauce and Brandy.
Serve with the shrimp.
Read More...
Crostini with liver spread
Posted by Gianni on Saturday, March 17, 2007
In a medium-size saucepan melt 1 1/2 Tbsp. butter with the olive oil over medium heat.
When the butter foams add the minced vegetables and cook them for 5 minutes.
Add the white wine and stir until it evapora...Read More...
Bresaola with Rocket
Posted by Gianni on Saturday, March 17, 2007
Lay the bresaola out on a large plate or 4 small plates depending on how you want to serve it. Overlap the slices so the the plate is completely covered.
Add the parmesan and the rocket.
Lastly add the olive ...Read More...
Peppers with Tuna
Posted by Gianni on Saturday, March 17, 2007
Drain the excess oil from the tuna and blend it together with the capers, but don't over blend it, just enough to mix them and then set them aside.
Wash the bell peppers remove the seeds and the stems. Cut the...Read More...
Gnocchi with tomato sauce
Posted by Gianni on Saturday, March 17, 2007
Heat up the extra virgin olive oil in a skillet and then add the onion. Cook it for about 10 min. or until the onions are soft. Add few spoons of water it it gets sticky.
Drain the excess liquid from the tomat...Read More...
Butter and Sage Gnocchi
Posted by Gianni on Saturday, March 17, 2007
Boil the gnocchi. In the meantime warm a tablespoon of butter per serving in a skillet with a few fresh sage leaves. Be careful not to brown the butter though.
When the gnocchi are ready drain them well and ad...Read More...
Pasta and Garlic
Posted by Gianni on Saturday, March 17, 2007
With a garlic press crush the garlic cloves in a bowl and add the parmesan, red hot pepper and oil. Mix it well until it becomes a sort of cream.
In the mean time prepare the pasta as directed.
When the past...Read More...
Risotto Primavera
Posted by Gianni on Saturday, March 17, 2007
In a large saucepan, melt butter over low heat.
Add celery, shallots or green onions, garlic, and pepper to hot butter.
Stir and cook over medium heat until vegetables are tender.
Add uncooked rice to sau...Read More...
Green pesto at home
Posted by Gianni on Saturday, March 17, 2007
Pick the leaves off of the stems. Discard any flower buds, stems or leaves that aren't in good shape. All we want are leaves; small, medium or large; as long as they are a healthy green, not brown or molding!
...Read More...
Fusilli with pesto sauce
Posted by Gianni on Saturday, March 17, 2007
Blanch the beans and potatoes in boiling water, keep warm.Combine the garlic, olive oil, nuts, cheeses and heat in a large skillet. Add the vegetables cook 2 minutes. Add the hot cooked gemelli and season to ta...Read More...
Ditali with courgettes
Posted by Gianni on Friday, March 16, 2007
Heat the oil in a pot, add the sliced onions and when they are just starting to colour add the cubed courgettes. Add salt and pepper and cook over a moderate flame with the lid on, stirring frequently for 8-10 ...Read More...
Onion farfalle
Posted by Gianni on Friday, March 16, 2007
Slice onions finely, having removed any dry outer layers, put into a pan with the oil, salt, pepper and nutmeg. Cook until transparent (about half an hour) on a very low heat - the onions should dissolve withou...Read More...
Spaghetti with asparagus
Posted by Gianni on Friday, March 16, 2007
Clean up the asparagus, removing the tough bits, and boil in salted water. Drain well, keeping the cooking water, and cut up into small pieces.
Finely chop the onion and saute gently in the oil until transpare...Read More...
Orecchiette with Red-Leafed Chicory
Posted by Gianni on Friday, March 16, 2007
Trim the red-leafed chicory and cut into strips. Finely chop the garlic and saute gently in the oil with the chilli until it turns light golden brown. Then add the red-leafed chicory and leave to cook over a mo...Read More...
Leek Fusilli
Posted by Gianni on Friday, March 16, 2007
Melt the butter in a pan and add the leeks sliced into fine discs, salt and pepper. Cook gently for about 20 minutes, stirring occasionally and adding hot water when necessary to avoid sticking.
When the leeks...Read More...
Conchiglie with broccoli
Posted by Gianni on Friday, March 16, 2007
Remove stems and woody parts from broccoli, lightly boil in salted water and drain while still green and firm. Keep the cooking water to boil the pasta in. Gently fry the finely sliced garlic (and chilli, if us...Read More...
Italian fondue Aosta- style
Posted by Gianni on Thursday, March 15, 2007
Put the cubed cheese in a bowl and pour in half of the milk; let it soak for half an hour. Put the egg yolks in a small saucepan and mix them with the flour and the remnant of milk with a wooden spoon; then add...Read More...
Fried artichokes, Tuscany style
Posted by Gianni on Thursday, March 15, 2007
Prepare artichokes. Use a stainless steel knife. Snap off the stalk close to the base, pulling out any fibers which would extend into the bottom. Starting at the base, take off all the outside leaves that are a...Read More...
Spaghetti with garlic, olive oil and chilli pepper
Posted by Gianni on Thursday, March 15, 2007
Bring a large pan of salted water to the boil and cook pasta according to manufacturer's instructions until al dente.
Meanwhile put oil in a little saucepan with sliced garlic and chilli; cook very gently unt...Read More...
Porcini mushrooms & spinach soup
Posted by Gianni on Thursday, March 15, 2007
Prepare mushrooms. Use a mushroom brush or soft toothbrush to brush off any earth. Plunge them quickly into a bowl of cold water, lift out and drain. Cut them into thin slices lengthways.
Wash spinach very we...Read More...
Gianduiotto cake
Posted by Gianni on Thursday, March 15, 2007
Whisk a whole egg and a yolk with the sugar in a bowl; at this point add the cocoa powder, stirring with a wooden spoon. Cut the butter into little pieces in a little bowl; melt it in a "bain marie".
Then add...Read More...
Sauerkraut, Trentino style
Posted by Gianni on Thursday, March 15, 2007
Cut the onion into very thin slices.
Drain the sauerkraut very well; put them in a saucepan with half of the onion, 4 tablespoons olive oil, juniper berries (but 3), the leave of laurel, the clove of garlic, ...Read More...
Artichokes alla napoletana
Posted by Gianni on Thursday, March 15, 2007
Prepare artichokes. Use a stainless steel knife. Snap off the stalk close to the base, pulling out any fibers which would extend into the bottom. Starting at the base, take off all the outside leaves, that are ...Read More...
Pizza "Margherita"
Posted by Gianni on Thursday, March 15, 2007
Break up the yeast in a cup with a little warm water, add 2 tbsp of flour and mix up into a small ball. Leave it to rise for half an hour in a warm draftless place covered with a kitchen cloth. Form a mound wit...Read More...
Focaccia cheese
Posted by Gianni on Thursday, March 15, 2007
Add 50 gr of extra-virgin olive oil to the flour and mix on a flat cold surface, adding cold water till you obtain a very soft dough. Leave it for an hour to rest in a dish in a warm place with no drafts. Mix a...Read More...
Gnocchi alla Romana
Posted by Gianni on Thursday, March 15, 2007
Heat the milk in a thick bottomed pan and when it is about to boil sprinkle in the semolina, stirring vigorously with a whisk. Continue stirring with a wooden spoon while they cook for about ten minutes. When t...Read More...
Italian Tiramisù
Posted by Gianni on Thursday, March 15, 2007
Whisk and mix the egg yolks with the sugar until they form a white creamy batter.
Blend in the Mascarpone.
Beat the egg whites to stiff peaks and fold delicately into the cream.
Dip the savoiardi quickly ...Read More...
Poached eggs
Posted by Gianni on Thursday, March 15, 2007
Fill a medium sized pan 3/4 full of water and bring to the boil. Add a tbsp of vinegar which helps the yolk coagulate faster. Lower the flame so that the water barely simmers. Break the egg into a plate or meas...Read More...
Milanese Saffron Risotto
Posted by Gianni on Wednesday, March 14, 2007
Chop the onion and sauté it with half the butter in a deep saucepan until it is clear but not browned.
Add the rice and sauté, stirring gently with a wooden spoon, making sure that all the rice is coated in t...Read More...
Spaghetti with tuna
Posted by Gianni on Tuesday, March 13, 2007
Boil the pasta in salted water. In the meanwhile mince the tuna, add olive-oil and pepper. Drain the pasta and serve it with the tuna-sauce. Read More...
Tiramisù
Posted by Giammarco Schisani on Monday, March 05, 2007
Make espresso, sweeten, add marsala wine (or cognac)
Beat sugar into the egg yolks
Beat the sweetened mascarpone into the sweetened yolks
Whisk whites of 4 eggs until they form stiff peaks
Fold egg whites i...Read More...
Fried Egg Whites
Posted by Fiore Giovanni on Monday, March 05, 2007
Beat the egg whites, put them in boiling water with salt and a drop of oil and simmer. Once they become hard cut them and pass in flour and beaten egg and fry.Read More...