Italian Food Recipes

This is the delicious recipe of risotto made with artichokes and Robiola. Robiola is an Italian cheese of the Stracchino family that comes from Lombardy; it has the consistency of cream and a tangy taste. With these two ingredients, Robiola and sweet artichokes, you can prepare a risotto with delicate taste!








INGREDIENTS (for 4 people):
320 g of Rice
2 Artichokes
100 g of Robiola (Italian cheese)
30 g of Parmesan
15 g of Butter
3 Tablespoons of extra virgin olive oil
1 / 2 Chopped onion
30 ml of White wine
1 Lemon
Water foe broth
1 Stock-cube vegetable

PREPARATION TIME: 15 minutes

COOKING TIME: 15 – 20 minutes

WINE: Alto Adige Sauvignon Doc (White Wine)

PREPARATION
Prepare the broth boiling water and 1 stock-cube vegetable in a pot.
Clean the artichokes, remove the outer leafs leaving only the hearts of artichokes and cut it in thin slice. Place the slice of artichokes in a bowl with water and the juice of lemon.

Put in a pan the extra virgin olive oil, the butter and the chopped onion and let them brown.

Add the rice, make it roast,

then add the white wine and the artichokes and cook for about 5 in order to let the rice flavour.

Now start to add 1 ladle of hot broth stirring until it is absorbed, continue in this way, adding ladles of hot broth, for about 15-18 minutes.

5 minutes before the cooking end add the robiola and the Parmesan and mix all together.



Serve hot.
This is the result:

BUON APPETITO!

Chiacchiere, Carnival fried pastry, are typical dessert prepared in Italy in the occasion of Carnival. In each region of Italy they have different names: Cenci in Tuscany, Crostoli in Venice, Bugie in Genoa, Frappe in Emilia and Chiacchiere in Lombardy. You can prepare them following different kind of recipes, that presented below is very simple and delicious!








INGREDIENTS (for 6 people):
300 g of Flour
30 g of Butter
90 ml of Cream
50 g of Sugar
2 Eggs
60 ml of Dry white wine
Icing sugar
Extra virgin olive oil to fry (200 ml)
Flour for worktop

PREPARATION TIME: 1 hour and 10 minutes

COOKING TIME: 30 minutes

WINE: Moscato d’Asti (White Wine)

PREPARATION
Mix in a bowl the flour, the sugar, the butter and the eggs.

Then add the cream and the wine.

Mix all together in order to obtain homogeneous dough and let it stand for about 1 hour.

Now place a bit of flour over a worktop and with the help of a rolling pin roll out the dough in a pastry very thin.

Cut the pastry in rectangles and then make 2 incisions in the middle of them.


Preheat the extra virgin olive oil in a pan and fry in it the chiacchiere until they become golden.

Place the chiacchiere on a blotting paper in order to remove the oil in excess. Then place them in a platter and sprinkle with the icing sugar.
This is the result:

BUON APPETITO!

This is a typical Italian recipe from Marches. It is made of potatoes and Savoy cabbage with the addition of rosemary. The rosemary gives a particular and good taste to this delicious recipe that can be served as a side dish or as a vegetarian secound course.








INGREDIENTS (for 4 people):
6 Small potatoes or 3 medium potatoes
800 g Savoy cabbage
2 Cloves of garlic
Rosemary
4 Slices of bread
4 Tablespoons of extra virgin olive oil
Salt

PREPARATION TIME: 20 minutes

COOKING TIME: 55 minutes

WINE: Bianco dei Colli Maceratesi (White Wine)

PREPARATION
Peel the potatoes and boil them for about 15 minutes.

In the mean time wash and clean the Savoy cabbage and cut it into strips. Then boil them for about 20 – 25 minutes.

When the potatoes are ready mash them.

Clean the garlic and place it in a pan with the extra virgin olive oil until it becomes golden.

Now add the Savoy cabbage and the mashed potatoes. Mix all together, sprinkle with salt and rosemary and let it flavour for about 5 – 10 minutes.

Place in a dish 4 slices of bread,

put on it the Savoy cabbage with potatoes and serve hot.
This is the result:

BUON APPETITO!

Doughnuts of potatoes are another typical Italian dessert prepared in the occasion of Carnival. The following recipe is that of classical doughnuts that you can eat in each regions of Italy. They are very delicious!









INGREDIENTS (for 8 people):
500 g of Flour
3 Potatoes
2 Eggs
80 g of Butter
4 Tablespoons of sugar
25 g of Yeast
Extra virgin olive oil to fry
Icing sugar

PRPEPARATION TIME: 2 hours

COOKING TIME: 30 minutes

WINE: Moscato d’Asti (White Wine)

PREPARATION
Clean and peel the potatoes. Boil them for about 20 minutes, when they are ready let them cool and then mash them.

Place the mashed potatoes in a bowl, mix them with the flour, the sugar and the yeast
and add the eggs.

Mix all together in order to obtain homogeneous dough and let it rise for about 1 hour.

After this time add in the middle of the dough the butter.


Knead the dough, make many small snakes of dough, join the end and so you obtain doughnuts.


Let them rise for about 20 minutes.


Preheat the oil in a pan and, when it is hot, fry the doughnuts in it until they become golden.

Place them on a sheet of a kitchen paper in order to remove the oil in excess.


Sprinkle them with some icing sugar.
This is the result:

BUON APPETITO!

These are delicious and appetizing dessert, fast to prepare in particular when eggs white from other recipes leave. They are simple made of eggs white and sugar. If you like cacao you can sprinkle them with it and make them more delicious.








INGREDIENTS (for 40- 50 meringue):
2 Eggs white
120 g of Sugar

PREPARATION TIME: 15 minutes

COOKING TIME: 20 – 30 minutes

WINE: Oltrepo Pavese Sangue di Giuda (Red Wine)

PREPARATION
Preheat the oven to 100°C. Place in a bowl the eggs white and the sugar.

Start with the electric whisk or with the manual whisk to beat the eggs white with the sugar

until you obtain a firm dough and until the sugar is completely mix with the eggs white.

Then cover with a sheet of a baking paper the bootom of a baking tin, put the mixture
Bake for about 20 – 30 minutes.


Remove from the oven, let the meringue cool and then, if you like, sprinkle them with some cacao. This is the result:


BUON APPETITO!

This is a typical Italian dessert that it is prepared in the occasion of Carnival. Tortelli are little ball of sweet dough. You can prepare them without stuffing or with different types of stuffing like apple, strawberry, ricotta cheese, jam and many others. This is the recipe of tortelli without stuffing that is simple to realize!








INGREDIENTS (for 4 people):
150 g of Flour
3 Eggs
50 g of Sugar
1 / 2 Lemon
150 ml of Water
50 g of Butter
Salt
250 ml of Extra virgin olive oil to fry
Icing sugar

PREPARATION TIME: 2 hours

COOKING TIME: 20 minutes

WINE: Moscato D’Asti (White Wine)

PREPARATION
Place in a pan the water and the butter and let them boil until the butter melts.

Then add all the flour

and start immediately to stir until you obtain an homogeneous dough as shown in the picture below.

Now let the dough cool and stand for about 1 hours and 30 minutes. In the mean time beat one egg white till stiff.

When the dough is cool add one by one the yolk.


Add the sugar and mix.

At the end add the the egg white beaten

and mix in order to have a dough as this.

Heat extra virgin olive oil in a pan, when it is hot place small spoonfuls of the dough in it and let them brown.

When they are ready place them on a kitchen paper in order to remove the oil in excess. Then sprinkle them with some icing sugar. In this is way you have tortelli of Carnival!
This is the result:

BUON APPETITO!