Recipes

BAKED TROUT with VEGETABLES

Trota alle Verdure

  • Two trout of approx. 800g each
  • 3 medium-sized potatoes
  • 12 cherry tomatoes
  • 2 onions
  • 4 courgettes
  • Rosemary
  • Garlic

Sprinkle the opened trout with salt, pepper, rosemary, crushed garlic.  Place the trout on a layer of sliced potatoes in a pan on greaseproof paper. Halve tomatoes, cut courgettes into sticks. Drizzle with olive oil. Bake at 180 degrees for 40 minutes.

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GRILLED PEPPERS with LABNEH

Grilled Peppers with Labneh

Pepperoni grigliati con labneh

  • 1/2 kg. natural yogurt
  • 2 peppers (red/yellow)
  • 8 slices of baguette-style bread

Mix the yogurt with 1/2 tsp salt, pour yogurt into napkin in colander. Refrigerate for 4 hours (min). Put whole peppers under pre-heated grill turning occasionally until blackened. Place in paper bag for 10 mins. Peel, cut into strips and toss with olive oil, salt, pepper and herbs. Toast the bread slices, coat with oil.

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PEARS in RED WINE

Pears in Red Wine

Le pere in vino rosso

  • 4 pears
  • 3/4 litre red wine
  • Cinnamon
  • 6 cloves
  • 1 orange
  • 5 tablespoons of sugar

Peel pears without removing stems, stand them in a narrow pot, cut the orange in half and squeeze.  Place orange in middle of pears.  Add wine, cinnamon, cloves and sugar. Lift pears out when soft.  Reduce wine to a syrup.  Slice pears and drizzle with syrup.

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ANCHOVIES in PARSLEY

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Acchiuge al verde

  • 800g. anchovies
  • 2 glasses of white wine vinegar.
  • Parsley
  • 1 clove of garlic
  • salt, pepper
  • extra virgin olive oil.

Chop the parsley, cover it with oil, add garlic, salt and pepper and leave to rest. Remove the heads and entrails of the anchovies and fold them open like a book. Arrange them in a baking dish and add vinegar until the fish are just covered.  Add salt and pepper and set the pan on the hob for a few minutes. Remove from the heat, lift them gently out of the vinegar and lay them uniformly on a large flat serving plate.  Cover them with the prepared oil and parsley.

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 CREAM of ZUCCHINI SOUP with GREEK YOGURT

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Vellutata di Zucchini

  • 8 zucchini
  • 1 onion
  • vegetable stock
  • curry powder
  • 4 slices of white bread
  • salt, white pepper
  • 4 tablespoons of greek yogurt
  • extra virgin olive oil

Thinly slice the zucchini. Put the finely chopped onion in a pan with the oil. When it is slightly browned, add the zucchini, curry powder to taste, salt and pepper.  Cover with vegetable stock, and when the zucchini are cooked, blend everything in a food mixer.  Return to the hob to heat gently. Add a spoonful of greek yogurt to each serving and serve with toast.

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GRANDMA GIUDI’S CREAM PUDDING

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Crema di Nonna Giudi

  • ½ litre of milk
  • 4 eggs
  • 4 tablespoons of sugar (for the cream pudding)
  • 2 tablespoons of sugar (for the caramel)

Beat the eggs with the sugar. Add the warm milk and stir gently together till smooth. Put 2 spoonsful of sugar into a heavy-bottomed pan with a squeeze of lemon.  Heat gently until it has caramelized. Pour the caramel into a mould, pour the cream into the mould and bake in a bain marie for 40 minutes at 170°/180°.

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FISH MOUSSE

Packshot Fish Mousse

Fish Mousse

  • 400g. fillets of rockfish or grouper
  • 2 stalks of celery
  • 2 carrots
  • ½ small onion
  • salt, white pepper
  • 4 tablespoons mayonnaise

Put the fish fillets and half the vegetables into a pan of lightly salted water. Boil for 10 minutes. Finely chop the other half of the vegetables. Remove the fish fillets from the water, drain them well. When they are cold crumble the fish with your hands, then mix well with the finely chopped vegetables, season with salt and pepper and blend with 4 or 5 tablespoons of mayonnaise.

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TAGLIOLINI with TRUFFLES

Packshot Tagliolini

Tagliolini with Truffles

  • 320g. of tagliolini or spaghetti
  • 50g. butter
  • 4 tablespoons Parmesan cheese
  • a black truffle (fresh if possible)
  • a little sea salt
  • one small clove of garlic

Put the noodles into boiling salted water.  Meanwhile, melt the butter in a large frying-pan with the garlic. While the butter melts, clean the truffle with a small brush and cut it into thin slices (using a vegetable peeler if necessary). then toss it for a few seconds in the pan with the butter from which you have removed the garlic. When the pasta is cooked al dente lift the pasta from  its water and add it to the truffles along with a little of the pasta cooking water.  Take it off the heat, add the parmesan cheese and mix gently until the pasta is coated with a creamy sauce.

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  DARK CHOCOLATE CAKE with ICE CREAM

Packshot Chocolate Cake

Dark Chocolate Cake with Ice Cream

  • 250g. dark chocolate
  • 4 large eggs
  • a pinch of salt
  • a glass of brandy
  • 8 tablespoons of sugar
  • icing sugar
  • vanilla ice cream

Melt the chocolate in a bain marie or in the microwave. Separate the egg yolks from the whites. Put the whites into a blender, add a pinch of salt and 5 tablespoons of sugar then whisk them until stiff.  Beat the egg yolks with 3 tablespoons of sugar, then add the brandy.  Mix the melted chocolate into the egg yolk mixture, then add the egg whites and gently fold them in lifting the chocolate mixture from the bottom upwards. Pour the final mixture into a 24 cm. diameter pan lined with parchment paper.  Bake at 160 degrees for 20 mins.

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CROSTINI with CIABUSCOLO and STRACCHINO

Crostini Ciabuscolo

Crostini with Ciabuscolo and Stracchino

  • 200g. of stracchino or any soft white cheese (e.g Philadelphia)
  • 200g. of ciabuscolo or sausage-meat
  • 4 slices of crusty white bread

Mix the soft cheese with the sausage-meat, spread the mixture thickly on the bread slices and put them under the grill for 7/8 minutes, or until golden brown.

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CHICKEN in BEER

Chicken in Beer

Pollo alla Birra

  • 800g. small pieces of chicken
  • a stick of celery
  • 1 carrot
  • 1 onion
  • salt, pepper
  • flour
  • olive oil
  • 600ml premium lager

Finely chop the celery, carrot and onion, then sauté them in olive oil unti,l they are soft but not brown. Coat the chicken in flour, add it to the pan with the sautéed vegetables and cook gently until the meat is lightly browned. Season with salt and pepper, the gradually add the beer and cook for 20 mins.

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GRANDMA IRMA’S CIAMBELLONE

Ciambellone

Ciambellone della nonna Irma

  • 5 eggs
  • flour of the same weight as the eggs
  • sugar of the same weight as the eggs
  • a small glass of peanut oil
  • a pinch of salt
  • a teaspoon of baking powder

Weigh the eggs, beat them well with the same weights of sugar and flour together with the baking powder. Add the oil and mix well. Butter a baking mould and lightly dust the buttered surface with flour.  Transfer the mixture into the mould and bake at 160 degrees for about 40 mins.

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INDIVIDUAL ZUCCHINI CAKES

Packshot Sformatini

Sformatini di Zucchini

  • 8 large zucchini
  • a medium onion
  • a sprig of parsley
  • a few basil leaves
  • salt and pepper
  • olive oil
  • 2 eggs
  • 70g. butter
  • ½ litre milk
  • 50g. flour
  • nutmeg
  • 50g. grated Parmesan or Pecorino cheese
  • 30g. bread crumbs

Slice the zucchini and onion thinly, sauté them gently in a pan with olive oil and chopped parsley and basil.  Season with salt and pepper. Meanwhile, make a bechamel sauce using 50g of the butter, 50g. of flour and 500g. of milk.  Season to taste with with salt and freshly grated nutmeg. Add the eggs and grated cheese to the sautéed zucchini along with the bechamel sauce. Coat the ramekins with the remaining butter, sprinkle them with bread crumbs and fill them generously with the zucchini mixture.  Sprinkle with a little more bread crumbs and bake at 190 degrees for 25mins.

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PASTA SIBILLINI

Packshot Pasta Sibillini

Pasta Sibillini

  • 360 g. of dry pasta
  • ½ onion
  • 2 sausages
  • 200g. of fresh ricotta cheese
  • some saffron
  • salt and pepper
  • freshly grated parmesan cheese
  • extra virgin olive oil

Chop the onion and soften it in a little oil. Chop the sausage roughly.  Add it to the onion and sauté for a few minutes.  Remove from the heat, then add the ricotta cheese and a little salt and pepper to taste. Dissolve the saffron in a little stock or some of the water you used to cook the pasta.  Add it to the sausage, combine the mixture with the pasta (cooked al dente and drained).  Sprinkle with grated parmesan before serving.

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HAZELNUT ICE-CREAM CAKE

Packshot Semi-Freddo

  • 400g. hazelnut cream (e.g. Nutella)
  • 400g. whipped cream
  • 4 savoy biscuits
  • a cup of strong black coffee

Gently mix together the whipped cream and the hazelnut cream. Line a deep mould with clingfilm.  Pour the mixture into the mould and smooth flat. Dip the biscuits briefly into the coffee, and cover the mixture with a single layer of biscuits. Place in the freezer for a minimum of 40mins.

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A SIMPLE ONION SOUP

Packshot Onion Soup

Tam’s Onion Soup

  • 4 white onions
  • 50g. flour
  • 50g. butter
  • 100ml. vegetable stock
  • Salt and pepper
  • Extra virgin olive oil

Roughly chop the onions. Put them in a heavy-bottomed pan and cover with water. Bring to the boil and cook until soft. Strain the onions and return them to the pan. Stir in the flour and continue to stir the mixture until it comes to the boil. Slowly add the vegetable stock, stirring it in thoroughly. Blend until smooth using either a hand-blender or food-mixer. Return to the heat, season with salt and pepper and cook with a little more water for 10 mins. Add the butter and blend it in with a wooden spoon. Serve with baked croutons, and drizzle with the olive oil.

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WILD BOAR STEW

Packshot Salmi

Wild Boar Stew (Salmi)

  • 800g. wild boar meat (or any strong game meat)
  • sage
  • rosemary
  • 5 juniper berries
  • 2 carrots
  • 2 onions
  • 2 sticks of celery
  • 2 cloves of garlic
  • 150g. of pickled onions
  • 2 tablespoons balsamic vinegar
  • olive oil
  • salt, pepper
  • ½ litre of red wine
  • beef broth

Roughly chop half the carrot, celery and onion. Prepare a marinade with the wine, the chopped vegetables, and all the herbs and spices. Cut the wild boar into small pieces, put it in the marinade, make sure it is well-covered, and leave it for at least 12 hours. Remove the vegetables from the marinade. Finely chop the remaining vegetables, put them in a pan with the oil and soften them for a few minutes. Add the boar and brown gently. Season with salt and pepper and cook slowly for about 40 minutes until the meat is lightly browned. Now add the broth, and the drained and rinsed pickled onions. Add the balsamic vinegar and cook until the boar is soft – approximately 2½- 3 hours.

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APPLE CAKE WITH VIN COTTO ZABAIONE

Packshot Apple Tart

Apple Cake with Vin Cotto Zabaione

For the cake:

  • 5 golden apples
  • 200g. flour
  • 200g. sugar
  • 100g. butter
  • 2 eggs
  • 200ml. milk
  • a teaspoon of baking powder
  • cinnamon

For the zabaione:

  • 150ml. vin cotto (use vin santo or marsala if you cannot find vin cotto)
  • 3 egg-yolks
  • 3 tablespoons of sugar

For the cake: Peel the apples and slice them thickly. Beat the eggs and sugar together, then add the melted butter, milk, baking powder, cinnamon and flour. Mix everything together with the apples and pour the mixture into a baking tray covered with baking paper. Bake for 50mins at 170°. Push a cocktail stick into the cake to check it is fully cooked – it will come out dry when the cake is properly cooked.

For the zabaione: whisk the egg yolks with sugar, add the vin cotto and heat gently in a bain marie or double saucepan until the mixture becomes thick and creamy.

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Responses

  1. These look fantastic

  2. In the ciambellone recipe, which quantity exactly is a small glass? Is it 1 or 2 dL?
    Ty.

    • A small glass means 100ml. Thank you for your comment. We hope you enjoyed the show. And the recipes!

  3. all wonderful stuff. hope you are well.


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