Pizza with White Onion

This is another recipe for Italian pizza made with only 2 ingredients Stracchino cheese and white onion. The preparation is very easy and fast, you need only to spread a little bit of Stracchino cheese on the surface of pizza and place on it the onion that you already cut in very thin slices. Here I used the white onions that together with the red onions are the more sweet tasty onions perfect for pizza. When I decide to prepare pizza with onions I used indifferently the white or the red onions according to what I have available at home, so I like both pizza with white onion or pizza with red onion. 

INGREDIENTS (for 1 pizza): 

2 Tablespoons of extra virgin olive oil 

20 g or 0,7 oz of Stracchino cheese 

1 Big White Onion or 2 small onions

PREPARATION TIME: 10 minutes 

COOKING TIME: 20-30 minutes

PREPARATION 

Prepare and stand the dough for pizza as show here. Spread on the surface of the dough the Stracchino cheese.

Prepare the onion, peel them and cut them in thin slices. Place the onion on the surface of the pizza and add the extra virgin olive oil.

Bake the pizza at 250 C or 482 F for 25-30 minutes. Serve hot.

BUON APPETITO!

Risotto with Saffron and Ossobuco

Risotto with saffron is a traditional first course of Lombardy but if you prepare this risotto with the ossobuco it becomes a traditional Italian recipe of Milano. The particularity of Risotto with saffron and ossobuco is the use of the marrowbone for the cooking of risotto that gives it a delicious taste. The preparation of this Italian first course need to combine the preparation of ossobuco with the normal preparation of risotto, but if you put them together the result will be even better. 

INGREDIENTS (for 4 people): 

FOR RISOTTO 

320 g or 11,3 oz of Rice 

Saffron 

3 Tablespoons of extra virgin olive oil 

FOR THE BROTH 

1 Onion 

1 Carrot 

1 Potato 

1 Celery 

Raw salt 

FOR OSSOBUCO 

4 Ossobuco (cross-cut veal shanks) 

3 Tablespoons of extra virgin olive oil 

1 Onion 

1 Celery 

200 ml or 1 cup of Tomato puree 

Salt 

Black Pepper 

PREPARATION TIME: 30 minutes 

COOKING TIME: 20 minutes 

WINE: Barbera dell’Oltre Po Pavese (Red Wine) 

text-align: justify;"> PREPARATION 

First prepare the broth and the ossobuco. Prepare the broth with potato, carrot, onion and celery. Place them in 1 liter of water and let it boil for 15 -20 minutes, add to the broth enough salt. Then prepare the ossobuco: preheat the extra virgin olive oil in a large pan, chop the onion and the celery and add them to the extra virgin olive oil and let them brown for few minutes.

Then add the 4 ossobuco and let them brown on both side for some minutes.

At this point add the tomato puree and 2 glass of water.

Sprinkle with salt and black peepr and let the ossobuco cook for 15 -20 minutes. When the ossobuco is cooked remove from them the marrowbone and keep it for the preparation of risotto.

Now you can prepare the risotto. Pre-heat the extra virgin olive oil in a pan, then chop the onion that you used for the preparation of the broth and add it to the extra virgin olive oil. Add the rice and let it toast for 3 minutes.

Add 1 or 2 ladle of broth and stir, let the rice cook and time by time add the broth and continue to stir.

After 10 minutes from the start of the cooking of the rice add to it the marrow bone that you removed from the ossobuco and the saffron and stir.

Let finish the cooking of the risotto for other 6 – 8 minutes; remember to add continuously the broth and stir. When risotto is ready serve it hot together with the ossobuco.

BUON APPETITO

Pie with Roman Cabbage and Speck

The preparation of this Italian pie is very easy and fast you just need the Roman cabbage, the ricotta cheese, speck and a sheet of flaky pastry nothing all. You just need to preheat the Roman cabbage, mix it with the other ingredients and fill the flaky pastry. If you see that the filling is too dry you can add a little bit of milk in order to make it a little bit more creamy. You can also consider that if you don’t eat all the pie in the same time and so you then need to warm it up, probably the pie it will be very dry in this case you can pour a bit of milk directly on the surface of the pie and the result will be delicious.

INGREDIENTS (6-8 people): 

400 g or 14,1 oz of Roman Cabbage 

150 g or 5,2 oz of Speck in small cubes 

250 g or 8,8 oz of Ricotta cheese 

A sheet of flaky pastry 

Salt 

Black Pepper 

PREPARATION TIME: 20 minutes 

COOKING TIME: 30 minutes 

WINE: Chianti Doc (Red wine) 

PREPARATION 

Clean and wash the Roman cabbage, boil it for about 10 minutes. Drain the Roman cabbage and let it cool down. When the Roman cabbage is cold place it in a bowl and mix it with the ricotta cheese and the small cubes of speck.

At this point the filling of the pie is ready. Place a sheet of flaky pastry in a large pan and make some small holes in its surface with a fork as shown in the picture below.

Then fill the flaky pastry with the mixture of Roman cabbage, ricotta cheese and speck. Spread the entire filling homogeneously on the flaky pastry

and then sprinkle with salt and black pepper.

Bake at 250 C or 482 F for 20 – 30 minutes.

BUON APPETITO!