Italian Food Recipes

Salame of chocolate is a simple and fast Italian sweet to prepare. It is made of cacao, dried biscuits, sugar, butter and eggs. If you want you can also add some hazelnuts.




INGREDIENTS (for 6 people):
150 g of Dried Biscuits
100 g of Sugar
100 g of Butter
1 Egg
50 g of Cacao

WINE: Erbaluce di Caluso Passito Doc (White Wine)

PREPARATION TIME: 15 minutes

COOKING TIME: 1-2hours

PREPARATION
Mix in a bowl the sugar with the butter and the egg.

Crumb the biscuits and add them to the mixture together with the cacao.

Mix all in order to obtain a mixture like that shown in the picture below.

Place the mixture over a sheet of baking paper cover with it and give it the shape of salame.


Put the salame in fridge for 2 hours and serve.
This is the result:

BUON APPETITO!

Croquettes of potatoes are a good second course. They are prepared with potatoes, Parmesan and mozzarella (Italian Cheese). One difficulty in the preparation of them is to not break them when they fry.T he presence of thready mozzarella in the middle of croquettes gives them a very tasty flavour. Try it!





INGREDIENTS (for 4 people):
6 Medium Potatoes
2 Eggs
125 g of Mozzarella (Italian cheese)
100 g of Parmesan
Salt
Pepper
Extra virgin olive oil to fry

PREPARATION TIME: 30 minutes

COOKING TIME: 20 minutes

WINE: Melissa Rosso Doc (Red Wine)

PREPARATION
Boil the potatoes,

peel them and squash them with the potatoes masher.

Let them cool then add in it the eggs, the Parmesan, salt and pepper and mix all together.

Cut the mozzarella in small pieces.

Shape the mixture in croquettes and put in the middle of them one piece of mozzarella for each one, close them.

Dip croquettes in egg white

then roll gently in breadcrumbs to coat.

Preheat the oil in a pan and fry in it the croquettes paying attention to not break them.

When they become golden place them on a kitchen paper in order to remove the oil in excess.
Serve hot.
This is the result:

BUON APPETITO!

This is an excellent first course made with crespelle, that is the Italian for crêpes, ricotta that is a typical Italian cheese, and spinach. You can fill the crespelle with many different type of stuffing, this is only an example. You can prepare crespelle with ham and Fontina, an other typical Italian cheese and so you obtain Crespelle alla Valdostana; Crespelle with radicchio, a typical Italian vegetables and many other.

INGREDIENTS FOR CRESPELLE (for 4 people):
2 Eggs
100 g of Flour
200 dl of Milk
20 g of Butter
Salt
INGREDIENTS FOR THE STUFFING:
400 g of Spinach
300 g of Ricotta
1 Egg
50 g of Parmesan
Salt
Pepper
INGREDIENTS FOR BECHAMEL:
1 / 2 L of Milk
40 g of Butter
2 Tablespoons of flour
Nutmeg

PREPARATION TIME: 30 minutes

COOKING TIME: 40 minutes

WINE: Prosecco di Conegliano Valdobbiadene Doc (White Wine)

PREPARATION
Beat the eggs with the flour, paying attention to not make lumps.


Then stirring add the milk in order to obtain a liquid mixture.


Butter a round pan of 15 cm of diameter and heat it. Then pour in it a ladle of the mixture, tilting the pan to evenly coat the pan. Cook the crespella as shown in the picture below.


When the bottom becomes golden and the top begins to look dry, 1 to 2 minutes. Carefully turn the crespella and cook the second side about 30 seconds. In this way cook also the others crespelle.

Let them cool and in the meantime prepare the stuffing.
Boil the spinach for about 10 – 15 minutes, then let them cool. Place the spinach in a bowl, add in it the ricotta, the Parmesan, the egg, salt and pepper.

Mix all together.

Place on a dish one crespella, fill it with the stuffing and close it.


Preheat the oven to 200° C. Prepare the béchamel in this way: melt the butter in a pan, stirring sprinkle the flour in it

in order to obtain a cream without lumps.
Then continuing to stir, add slowly the milk and some nutmeg



and let it cook for about 10 minutes until the béchamel becomes firm.
Now place on the bottom of a baking pan some béchamel and place on it the crespelle.

Cover them with other béchamel, sprinkle with Parmesan

and bake for about 40 minutes until the surface becomes golden.

Serve hot.
This is the result:

BUONA APPETITO!

This is the recipe of Roman Gnocchi. They are baked gnocchi made with semolina, milk and Parmesan. They are extremely tasty and delicious. Their origin is doubt, indeed it seems they come from Piedmont even if their name is Roman Gnocchi.









INGREDIENTS ( for 4 people):
250 g of Semolina flour
1 l of Milk
2 Yolks
100 g of Butter
80 g of Parmesan
1 Teaspoon of Salt

PREPARATION TIME: 15 minutes

COOKING TIME: 20 minutes

WINE: Bianco di Custoza Doc (White Wine)

PREPARATION
Preheat the oven to 200°C. Place in a pan the butter and the milk and let it boil.

Stirring, sprinkle the semolina flour in it


and cook for about 5 – 8 minutes until it becomes thick. Then add the yolks, the Parmesan and the salt.

Mix all together in order to obtain homogeneous dough and let it cool. Place some water over a worktop, transfer the gnocchi mixture over it, and spread it to form a 1 cm thick layer and with the help of a glass make the gnocchi like in the picture below.


Butter a baking pan and place in it the gnocchi. Sprinkle them with the Parmesan and some pieces of butter.

Bake for about 20 minutes until the surface becomes golden.
BUON APPETTITO!