Chicken and Peppers
2 People
Half chicken cut in pieces-2 Peppers-1 Onion-Olive oil-100g of 00Flour-1litre of Vegetable Broth-Salt&Pepper
It might be thought an Indian or Asian recipe but it's origines are tipically from the city of Rome.
Clean and cut the peppers in slice or chunky peces how do you prefere.
Put some olive oil in a pan, when the oil is hot put on the chicken covered with flour, the peppers and the onions all together.
Add salt&pepper and cook everythings add vegetable stock little by little.
VERY NICE!
Parmigiana
2 People
2/3 Oubergines-Tomato souce-Parmiggiano Reggiano-Mozzarella-Basil-Olive oil-Vegetable oil-1Garlic glove-100g of 00Flour-20g of unsolted Butter-Salt.
First thing cut the oubergines in slices of max 1cm, put the slices in the flour and deep fry in a pan whit the vegetable oil.
At the same time start to prepare the tomato salsa with tomatoes a garlic glove and some olive oil (at the end remember to remove the garlic) and cut the mozzarella in small cubes.
Now you need of a baking pan and you can start to assemble the layers in this order: some butter on the bottom of the pan, fried oubergine until to cover the sourface of the pan, mozzarella, some basil leaves, parmiggiano reggiano and some salt repeat this operation for 3 times unless.
When the oven is hot put your Parmigiana inside and cook at 180 degrees for 20 minutes.
Enjoy!
Octopus & Potatoes
2 People
1Octopus-1Potatoe-Celery-1Carrot-1Onion-Salt-Sweet Paprika
Take a big pan full of water and put inside the celery, one carrot and one onion and the Octopus!
When the water start to boil check the Octopus every ten minutes (the cook dipend of the size of the Octopus).
When the Octopus is cook live it in the same stock to cool down.when the Octopus is ready you can remove the skin or live it on, like me...how do you prefere!)
Clean the potatoe and cut this in round slices, boil the slices for few minutes before to ultimate the cook in the oven with the grill and the Octopus on top.
Before to serve it add a pinch of sweet paprika.
AMAZING!!!
Spaghetti with Clams
2 People
1Kg of Clams-4/5 Cherry Tomatoes-Olive Oil-20g of Parsley-Hot Red Pepper-1Garlic glove-Salt
For open the Clams put these in a pan with the lid with a spoon of water for two minutes when all the clams are opened remove these and filter the water in a container.
Put the filtered juice and the clamd together.
Now in another pan put the olive oil, one garlic glove (at the end remember to remove it) and the red hot peppers, after a couple of minutes add the clams with the juice and the cherry tomatoes alls cut in two, cook for another two minutes and the souce is ready.
At the same time Spaghetti are almost ready but you need to ultimate the cook in the same pan add drained pasta with the others ingredients.
Add grounded parsley pan fry the pasta and...
A CLASSIC OF ITALIAN COOK!
Courgette'sFlowers stuffed with Ham and Mozzarella
2 People
6Courgette's Flower-1 Buffalo Mozzarella-6 Slices of French Ham-Vegetable oil-200g of 00Flower-100cl of cold Water-10g of Baking powder-Pinch Baking Soda-Salt&Pepper
This is one of my fouvorite recipes, is it tipically from Rome preserved to me from my grandmother.
For the first thing cleand the flower and remove the leaves and the eye of the flower make attention don't broke the flower.
Prepare a Pastella with water flour baking powder and soda.
Cut mozzarella in chunky peaces and roll it with the ham normally with half slice.
Put the mozzarella with ham in the middle of the flower end immerse the flower in the pastella and after deep fry.
When the flowers are ready put some salt and pepper on top.
INCREDIBLE!
Spinach and Ricotta Cannelloni
2 People
1Kg of Spinach-600g of Ricotta cheese-2 Eggs-200g of Parmiggiano Reggiano-1 Nutmeg-Salt&Pepper
Bring a pot of water to a rolling boil,use it for spinach, when are ready and cold cut the spinach with the knife and mix with ricotta, the eggs, parmesan, nutmeg salt and pepper.
Normally I use fresh pasta but if you prefere you can use the dry layer and cook in the hot water for few minutes.
Roll the pasta with the mix and put in the oven for 20 minutes with besciamella on top and a pinch of black pepper.
CRISPY AND VEGGIE!!
Bruschette with Lardo and Truffle
2 People
Bread-100gr of Lard-100gr of Truffle Shaves-1 medium Buffalo Mozzarella-Olive Oil
This recipe is simply great and magic.
Cut 2 slices of perfect rustic bread and put this in the hot oven for few minuts until don't change the colour and became crispy and golden.
When the bread is ready switch off the oven and put on lard on one slice and on top the another one buffalo mozzarella when the mozzarella is melt remove the bruschettas from the oven and grated the truffle shaves on the mozzarella, finish with Olive Oil...
SIMPLY MMMMMMMMMMMMHHHHHHH!!!!!
Risotto with Asparagus and Saffron
2 People
150gr Carnaroli Rice-250gr of Asparagus-Saffron-1/4 of medium SpanishOnion-1 Glas of White Wine-Vegetable Stock-Olive Oil-50gr Butter-Parmesan-Salt&Pepper.
Start to warm some Olive Oil and a 1/4 of medium Onion in a pan,when the onion is golden put the rice and toast the rice for few minutes(attention to not burn it!!!), add the asparagus(that you cat before in chunky pieces), the white wine and live it to evaporate.
When the smell of wine is finishs start to add the vegetable stock and a pinch of saffron.
Continue to cooking with veg stock until the rice is not cook if you need add some salt and a pinch of pepper (as you like!) and reduce it.
Switch the fire of put the butter on top of the rice and cover the pan with a lid until that the butter is completely melt.
Remove the lid and add some parmesan and turn the rice for few seconds.
Done!!!!
Yellow and green like the spring colours!!!
SPRING IS COMING!!!
Deep Fried Caprese
2People
1Beef Tomatoe-1 Buffalo Mozzarella-Basil Leaves-100ml Water-200gr 00Flour-5gr Baking Powder-Vegetable Oil-Salt&Pepper
You can start to Prepare the Pastella with Flour, Water and Baking Powder and a pinch of Salt, mix all the ingredients with a whisk!
When the Pastella is ready keep it in the fridge for few minutes.
Cut some slices of Beef Tomatoes and some of Buffalo Mozzarella and assemble the ingrendients in this order: Tomato,Mozzarella,Basil and the last layer another slice of Tomato like a sandwich!
Take a pan and start to warm the vegetable oil, take your Pastella from the fridge and to immerse the tomatoe mozzarella and basil sandwich in it and cover it with the Pastella.
Now are you ready for deep fry!!!
When your sandwich is golden and crispy take it out from the oil and put it on a foil of paper for assorbe better the oil.
Just some Salt&Pepper on top and...
THAT'S AMORE!!!
MINI POLENTA WITH SMOKED PROVOLA, SPECK AND SAGE
2 People
100gr Polenta-150gr of Speck-1 Smoked Provola-Some Leaves of Sage-Peppers
Prepare Polenta in a pan with hot and boiling water.
When polenta is ready strech it on a tray and put in a fridge to cool down.
During this time start to cut some cubes of smoked provola and to wrap those with the speck and put on top of each one a leave of fresh sage and fix everyone with a toothpick.
Move the polenta from the fridge(now is cold!!!) and cut in cubes or triangle how do you prefere...join the cubes of polenta with the wonderful wraps add some peppers and put in the oven for 10 minutes.
When the smoked provola is perfectly melt...
TASTE OF MOUNTAIN!!!
LINGUINE WITH SQUIDS AND SQUID INK
2 People
2 medium Squids-Squid Ink-200gr. of Linguine-1 glove of Garlic-Parsley-Salt&Pepper
If you Have 2 fresh medium Squids clen it but don't throw away the smal bags with the ink...it is the black gold!
Put some olive oil 1 garlic and red hot chilly pepper in a pan; in another pan start to boil the water for the linguine.
While pasta is cooking cut the squids in small slices or cubes it dipends how do you prefere, and cook these in the pan with the oil(don't cook these at hight temperature bus slowly).
When the squids are almost ready add the black ink and switch off the fire.
When the pasta is "al dente" ultimate the cooking with the salsa(keep 1/2 cup of pasta water of pasta for ultimate the cook!).
In a white dish is a spectacular recipe...add some parsley if you like it!
THE SEA IN THE KITCHEN!!!
TOMATOES WITH RICE
2 People
2 Beef Tomatoes-100gr of Carnaroli Rice-2 medium Potatoes-Salt&Pepper-Basil leaves-Olive Oil
Preboiling your rice and the potatoes separate for the 80%.
Cut the top of Tomatoes and remove the meat inside, try to create an hole.
Keep the tomato's meat and mix it with rice olive oil basil salt and pepper.
With this wonderful and fresh mix stuffed your tomatoes.
Bring a pan for your oven and put inside the stuffed tomatoes and potatoes for 20 minutes for ultimate the cooking.
AN EXPLOSION OF ITALIAN FLAVOURS!!!
STUFFED ZUCCHINI WITH SQUIDS ASPARAGUS PRUNES ON RED PEPPER DRESSING
2 People
2 Round Zucchini-2 Squids-4 Asparagus-4 Californian Prunes-1 Red Pepper-1/4 of medium Whithe Onion-1 red hot Chilly Pepper-Salt&Pepper-Olive Oil
For the Red Pepper Dressing: roas the pepper, remove the seeds and the skin and blend it with olive oil salt and pepper.
Cut the top of zucchini and remove the meat to create an hole(like the Tomatoes with Rice recipe), while start to precookin of the zucchini in the oven, we can prepare the salsa.
In a pan start to warm the olive oil, white onion and red hot chilly pepper, after when the colour change and the onion are golden, add the squids already cuts in cubes or small rings the asparagus in cubes(I prefere preboil the asparagus for 2 minutes for a better cooking), and the prunes.
Cook for 5 minuts and after stuffed your crispy zucchini with the mix and ultimate the cooking in the oven for another 10 minutes.
THE SEA IN THE VEGETABLE GARDEN!
GNOCCHI AND BURRATA
2 People
250gr of Gnocchi-200gr italian Passata-1 small Burrata-2 Basil leaves-Olive Oil-Salt&Pepper
This Recipe is very quick and easy to prepare!!!
Cooking the salsa with a garlic glove and olive oil, you need just a few minutes!
Boil Gnocchi in hot water, when are ready drain these and immerse in the tomatoe souce.
Thake off the water of the burrata and add on top of gnocchi, finish the plate with a basil leave and...
JUST EAT!!!
CREPES
40 Pax
1l Milk-1kg of Flour-6 eggs-80g of Butter-Salt
In a bowl mix all the ingredients togheter, cook each one on a crepes pan and when the crepes are ready live these to cool down on a cold board.
You can stuffed the crepes how do you prefere.
I recommend with spinach and ricotta or prosciutto cotto and camembert or mozzarella or in sweet style with nutella or strawberry jam and butter...
CREPES SWEET CREPES!
ANCHOVIES ASPARAGUS AND CRISPY BREAD
2 People
200gr of Spaghetti-8 Anchovies Filletts -6 medium Asparagus-2 slices of Bread-Olive Oil-Half glass of White Wine-1 Garlic Glove-Salt&Pepper-Red Hot Chilly Pepper
In a pan start to coo the asparagus with the garlic glove, olive oil, red hot chilly pepper and half of the number of the anchovies(keep the rest for the end!), for cook better the asparagus I recommend to add half glass of white wine.
When the asparagus are cook and the anchovies completly melt your salsa is ready!
I prefere remove the garlic.
While the pasta is cooking start to toast the bred in small cubes to add on top at the end.
When the spaghetti are "al dente" finish the cooking in the pan with the pasta and keep a glass of pasta water is VERY IMPORTANT!
Now add the rest of anchovies and the crispy bread on top...done!!!
SALTY AND FRESH!!!
PIG BREAST WITH HONEY AND VEGETABLES ON POTATOES PUREA
2 People
1 Piece of Pig Breast-2 spoons of Honey-2 slices of Pancetta-1 Carrot-2 Shallots-Celery-Red Hot Chilly Pepper-Rosmery-Sage-1 Garlic glove-Olive Oil-Salt&Pepper
Cut the Pancetta in pices or cubes and cook it in a pan with olive oil.
When pancetta is ready remove it on the side, put some salt around the pig breast end put it in the hot oil whit a glove of garlic.
In the pan add the pig breast with two spoons of Honey, when the colour of the pig breast is golden add the crispy pancetta all the vegetables already cut in pieces and the erbs.
Cover with some stock better if is vegetable stock and cook for 40 minuts.
For the purea boiling 2/3 potatoes remove the skin when are cook add some milk a pinch of cinnamon salt and pepper!
PIG SWEET PIG!
PANZANELLA
2 People
Bread-at least 10 fresh and juicy Cherry Tomatoe-1 Shallot-10 leaves of Basil-Olive Oil-Salt&Pepper
Start to roast in the oven or toast your bread until don't became very cryspy and brown.
When the bread is ready cut it by hands in chunky pieces and put in a bowl.
Cut your cherry tomatoes, the shallots and the basil how do you prefere but remember that is a poor recipe!
Mix all the ingredients in the bowl with the bread and add olive oil salt and pepper.
I decided to put some tuna I recommand also the black olives.
THAT'S SIMPLE THAT'S DELICIOUS!
PUMPKIN RAVIOLI WITH SAFFRON CREAM AND PISTACHIOS
2 People
10 Pumpkin Ravioli-0,5gr of Saffron-1 Single Cream-30gr of Pistachios-Olive Oil-Salt&Pepper
Start to boil the water in a pan; in another pan warm up the olive oil, the single cream and half saffron.
When the cream is completely yellow switch the fire off!
When the water is boiling cook the ravioli for 3/4 minutes and when are ready put these in the saffron cream, mix well and that's it!
Put some pistachios on top and the rest of the saffron.
In a Deep Yellow!
NONNA FLORIDA RAGU'
2 People
200gr of Ham(Parma,San Daniele,Serrano)-1 Carrot-1 Celery-1 Small Onion-Half Glass of Red Wine-1 Medium Bottle of Tomato Passata-Olive Oil-Salt&Pepper
Cut all the ham in very very small cubes.
Cut all the vegetables very small if you can grated is better, put some olive oil in a pan and when the oil is warm put the vegetables inside and after 2 minutes all the cubes of ham, mix very well and when the ham start to change the colour add half glass of red wine...live to evaporate the wine.
At this point add the passata and live cook very slowly slowly slowly for 1 hour and half also 2.
For this recipe do you need enough time is not quickly...but the result is simply...
HAPPY AND GLORIOUS!