Tuesday, July 29, 2008
I've usually seen this recipe made with spaghetti pasta. But I thought why I can't try to mix the genoese pasta with a sardinian ingredient like the grey mullet botargo?
Ingredients for approximately 6 persons: 1,3 lbs of trofie, 3,5 ozs of grinded hazelnuts, 5,3 ozs of grated grey mullet botargo, 2 cloves of garlic, pairsley, olive oil, salt, pepper.
Preparation: cook the trofie in plenty of salted water with some olive oil so they won't attach to themselves. In the meanwhile brown the cloves into some oil, when they'll become dark colored take them away and add the grinded hazelnuts. Let them fry until they'll be browned, then add pairsely salt, pepper and a spoon of water from the pot where the pasta is cooking.
When the trofie will be well cooked, put them into the sauce you prepared and stir them while adding the grated botarga.
P.S.: I just realized that Blogger settings blocked the comments. I feel so ignorant about blogging... Sorry, all solved now.
Thursday, July 24, 2008
Sometimes one has to make some experiments. Pork loin with prunes is a pretty reknown recipe but some days ago, travelling through the countryside near Bologna, I was lured by the marvelous smell of a lavender shrub in full blossom. Then I had this idea. Why couldn't I use some lavander flowers instead than rosemary in that recipe? In my opinion the result tastes good, but I'm curious to read other people comments.
Ingredients for approximately 6 persons: 2,2 lbs. of sliced pork loin, 30 dried plums, 1 onion, flowers of lavender, flour, butter, white raisin wine, Worchester sauce, salt, pepper.
Preparation: season the loin slices with salt and pepper, place above each of them one or two pitted prunes, roll the slices, dredge them with flour and close with a toothpick. Brown the finely grinded onion in a pan with some butter. When it will be well browned add the loin, one glass of white raisin whine, some drops of Worchester sauce and a pinch of lavender flowers.
Let the pan on moderate fire until the wine will be dried up then serve the loin with its sauce, garnishing the plate with a stem of lavender in blossom.
Wednesday, July 16, 2008
Cooking is fun in summertime because one can prepare a thousand desserts using just seasonal fruits. This time we're using the peaches that are ripening in these very days and they're easy to find sweet and juicy.
Ingredients for approximately 6 persons: 3,3 lbs. of peaches, a vanilla bean, cane sugar, whipped cream.
Preparation: pour two cups of sugar and two cups of water into a baking tin together with the vanilla bean. Put the tin on the fire until the sugar will melt into the water. Cut the peaches in two carving out their stones. Lay them down into the tin and sprinkle them with sugar.
Put the tin into the grilling oven until the sugar on top of the peaches will caramelize. Serve them on a dish together with a little of whipped cream.
Wednesday, July 9, 2008
This dessert is truly simple and fast to prepare but, to my opinion, it is tastier, and lighter for sure, than similars made with whipped cream, expecially if you can find fresh homemade ricotta.
Ingredients for approximately 6 persons: 1.7 lbs of ricotta, fresh milk, 2 spoons of honey, powdered cinnamon.
Preparation: sift the ricotta and pour it in a bowl. Whip it with the whisk adding some milk if needed to make it softer. When it will be whisked stiff add the honey and as much cinnamon as you like.
Monday, July 7, 2008
This recipe is traditional in several zones of Italy. I ate it in Romagna, in the zone around Faenza, but also, with light differences, in Tuscany. It's a cake simple to prepare and with taste pretty diffent from the usual egg pudding, try it!
Ingredients for approximately 6 persons: 2 pts. of fresh milk, 8 eggs, 1 vanilla bean, 2 spoons full of powdered cacao, 14 ozs. of sugar, some toasted coffee beans.
Preparation: simmer the milk together with the vanilla bean and the coffee beans. Meanwhile whip 3 eggs and 5 egg yolks, the cacao and half of the sugar. When the milk is halved, remove the coffee beans and add the egg compound you just prepared. Caramelize the moulds with the remaining sugar and then pour the compound within. Cook in a bain-marie into the oven, set to medium temperature, until the puddings will dried up (use a pin or a toothpick to control them inside). Let the puddings cool down then you can turn them upside down and serve in table.