Italian Food Recipes

The salmon is a very good fish that you can cook in many different ways and it is ideal in every occasion. You can use it fresh to prepare first course or second course, but you can also use it smoked to prepare delicious appetizer. The recipe presented below is very simple and fast to prepare in particular when the time to cook is so little.

INGREDIENTS (for 4 people):
1 Steak of Salmon of 600g
3 - 4 Tablespoons of Extra virgin olive oil
1 – 2 Glass of water
Salt
Pepper
Parsley
Chive
1 / 2 Lemon

PREPARATION TIME: 10 minutes

COOKING TIME: 30 minutes

WINE: Castel del Monte Chardonnay Doc (White Wine)

PREPARATION


Place the salmon in a baking pan, sprinkle it with salt, pepper, parsley and chive, add the extra virgin olive oil and the water and garnish with some slices of lemon.


Bake for abou 30 minutes.Serve hot.
This is the result:

BUON APPETITO!

The zucchini are vegetable a lot used in the Italian cooking. They are typical of April and May, but you can find it during all the year. There are different types of zucchini in Italy like the "Striata d'Italia" (Striped of Italy), long and striped; the "Verde di Milano" (Green of Milan), long, with hard pulp and uniform colour; the "Faentina", with club shape and light colour; exist then also regional type such as the "Rigata pugliese" (Ruled Apulian), the "Veneziana" (Venetian) and the “Bianca Sarda" (White Sardinian). In this recipe I used the round zucchini that is Typical of Tuscany, they are fried in batter, prepared in this way the zucchini remain crunchy and spicy. Try it!!!



INGREDIENTS (for 6 people):
3 Round zucchini
150 g of Flour
1 Glass of Milk
2 Egg whites
Extra Virgin olive oil for frying
Salt

PREPARATION TIME: 20 minutes

COOKING TIME: 20 minutes

WINE: Colli di Luni Vermentino Doc (White Wine)

PREPARATION
Clean the zucchini

and cut it in slices of 2 – 3 mm thick.

Now prepare the batter for frying. In a bowl put the flour, the salt and the milk and mix in order to obtain a creamy mixture.


Beat the egg whites until stiff and work it in the mixture.



When the batter is ready dip the slices of zucchini in the batter paying attention that the slices are completely covered.

Preheat the oil in a pan and fry in it the zucchini until they become golden surface.

When they are cooked place them over a sheet of kitchen paper in order to remove the excess of oil. This is the result:

BUON APPETITO!

This is the simple, homemade recipe of Primo Sale. Primo sale is a cheese made with only cow’s milk or with cow’s milk mixed with goat’s milk. It is a fresh cheese Typical of Piacenza in the northern part of Italy and you van find it during all the year. There are different types of Primo Sale, like Primo Sale with spices or Natural Primo Sale. In Italy there is also another type of Primo Sale that is matured and that is typical of Sicily.








INGREDIENTS (for 8 people):
5 L of Whole milk of cow
1 or 2 Teaspoons of salt
1 Teaspoon of Rennet
A thermometer

PREPARATION TIME: 30 minutes

COOKING TIME: 30 minutes

WINE: Alto Adige Terlano Sauvignon Doc (White Wine)

PREPARATION
Pour the milk in a large pan and add the rennet. Place the pan on a low flame, put in it the thermometer and stir with a wood-spoon until the thermometer reads 36 ° C.


When the temperature reaches the 36° C turn off the flame and let the milk curdle for about 30 minutes. Pay attention that the temperature remains constant, if the temperature goes down turn on the flame in order to re- reaches the right temperature. When the milk curdles, it forms sort of flakes.

With the help of a skimmer divide the flakes of milk from the whey and place the flakes in a colander with thin holes,


let drain and then move them in a container like this shown in the picture below.


Let the primo sale cool.It must be eat fresh.
This is the result:

BUON APPETITO!

This is a delicious recipe made with cuttlefishes and peas ideal as a secound course. It is typical of Rome. You can use cuttlefishes to prepare many recipes such as stuffed cuttlefishes, Spaghetti with squid ink.

INGREDIENTS (for 4 people):
1 Kg of Cuttlefishes
450 g Peas
1 Clove of garlic
1 dl of White wine
30 g of Parsley
1 Small onion
3 tablespoons of extra virgin olive oil
Salt
Pepper

PREPARATION TIME: 20 minutes

COOKING TIME: 50 minutes

WINE: Frascati (White Wine)

PREPARATION
Clean and peel the cuttlefishes. Cut them into strips.


In a pan preheat the extra virgin olive oil add the crushed garlic and let them brown at low flame. Then take away the garlic from the oil and add the cuttlefishes. Salt, pepper and let them cook for about 5 minutes at high flame.

Add the wine and let it evaporated. Add 1 / 2 glass of water and continue to cook for about 30 minutes.

In the meantime boil the peas in salted water. Then in another pan preheat 1 tablespoon of extra virgin olive oil, peel the onion, cut it into thin slice and add it in the pan. When the onion is wilted add the peas and cook them for about 5 minutes.

When the peas are ready add them to the cuttlefishes together with the parsley and after 2 minutes serve them hot.

This is the result:

BUON APPETITO!

Flowers of zucchini are vegetables typical of the spring and the summer period in italy. They are sweet and with them you can prepare simple italian recipes. Indeed you can prepare a tasty first course like the following recipe that is made with flowers of zucchini, zucchini and cream, but you can use them also to prepare a second course or an appetizer like the fritters of flowers of zucchini or the flowers of zucchhini stuffed.

INGREDIENTS (for 4 people)

1 Zucchini
10 Flowers of Zucchini
1 slice of Speck
160 gr of pasta (type mezze maniche)
125 ml of Cream
1/4 of Onion
3 Tablespoons of Extra-virgin-oil
Salt
Pepper

PREPARATION TIME: 15 minutes

COOKING TIME: 15 minutes

DIFFICULTY: easy

WINE: Colli Bolognesi Barbera ( Red Wine)

PREPARATION
Let salted water boil for pasta.
Clean the Flowers of Zucchini and cut them into pieces.

Clean, peel and cut into pieces the Zucchini.

Cut speck into small cubes. Heat 3 tablespoons of extra virgin olive oil in a pan, add onion and the cubes of speck and let them browned.

Then add the zucchini and the flowers of zucchini and let it cook for about 5 minutes, season with salt and pepper and complete cooking.

Add the cream and stir it with the other ingredients and continue the cooking for about 5-10 minutes.

When pasta is cooked, pour the sauce on it, mix and serve hot.
This is th result:

BUON APPETITO!

Asparagus are the sprouts of an herbaceous plant. They are different type of asparagus, the most famous are the green asparagus and the white asparagus, and then there is also the pink asparagus. They are typical in March, May and July in particular in the Mediterranean regions. You can prepare many recipes with asparagus such as Rice with asparagus, baked asparagus with butter, asparagus pie and many others.
Now I describe the simple and fast recipe of asparagus with egg. It’s delicious!

INGREDIENTS (for 4 people):
1Kg of Asparagus
4 Eggs
4 Tablespoon of extra virgin olive oil
Salt
PREPARATION TIME: 10 minutes

COOKING TIME: 40 minutes

WINE: Alcamo Doc (White Wine)

PREPARATION
Clean the asparagus and cut the woody ends of the stalks if necessary.

Put them vertically in a pan with salted water and let them boil and cook for about 30 minutes.


In the meantime prepare the eggs. This way to cook eggs, it is said "uovo all'occhio di bue in Italy". Preheat the extra virgin olive oil in a large pan and break the eggs. Let them cook for about 5 minutes or until the egg white becomes white, like in the picture presented below. Sprinkle with salt.


When they are ready drain them and place over a platter. Place over them the egg and serve hot. This is the result:

BUON APPETITO!

Tomino is a typical Italian cheese that comes from Piemonte. It is made with cow’s milk or goat’s milk; it can be under ripe or ripe, with a round shape. There are different type of Italian Tomino: Tomino of Casalborgone, Tomino Canavanesano dried, Tomino Canavanesano under ripe, Tomino of Bot, Tomino of Salazullesi Valley, Tomino of Melle, Tomino of Rivalta, Tomino of S. Giacomo of Boves, Tomino of Saronsella, Tomino of Sordevolo, Tomino of Talucco. It can be cook on the grilled alone or with speck in the oven, but there are many other good recipes that you can prepare with it. The delicious recipe, presented below, is made with tomino and speck and it is simple and fast to prepare.


INGREDIENTS (for 4 people):
4 Tomini
150 g of raw ham slices

PREPARATION TIME: 5 minutes

COOKING TIME: 15 – 20 minutes

WINE: Santa Maddalena Alto Adige DOC (Red Wine)

PREPARATION
Preheat the oven to 150°C. Cut the tomino in half and place over a half the raw ham slices as shown in the picture below.

Close the tomino with the other half

and close it in a sheet of foil.

Place the tomini over a baking tin and bake for about 15 – 20 minutes in order to let the tomini melt. Serve them hot over a leaf of salad.
This is the result:

BUON APPETITO!

This recipe is ideal when you have little time to cooking or when you work late. It is an Italian dish simple and fast to prepare. The main ingredients are garlic, extra virgin olive oil, hot pepper and spaghetti.

INGREDIENTS (for 4 people):
400 g of Spaghetti
2 Cloves of garlic
1 – 2 Hot peppers (as you prefer)
1 / 2 Glass of Extra virgin olive oil
Salt
Parmesan

PREPARATION TIME: 10 minutes

COOKING TIME: 8 minutes

WINE: Piave Pinot Grigio Doc (White Wine)

PREPARATION
Let salted water boil. Cut the garlic and the hot pepper in pieces and place them in a pan with the extra virgin olive oil, and cook for about 3 – 5 minutes or until the garlic becomes golden.


When water boil add the spaghetti and cook for about 6 – 8 minutes.


When spaghetti are ready drain them, pour on it the oil and mix all together.
Place spaghetti on a platter, sprinkle with Parmesan and serve hot.
This is the result:

BUON APPETITO!