Italian Food Recipes

Artichokes are vegetables typical of Mediterranean in particular they are typical of Sicily and Sardinia. They are different types of Artichokes; the most famous are the Spiny of Sardinia “Spinoso sardo”, The Catanese, The Green of Palermo, and The Mammola Green. With artichokes you can prepare many delicious dishes. Here I show the way to prepare excellent pickle artichokes that you can serve with cheese but also with meat.
For the preparation of pickle artichokes you need small, spiny and soft artichokes that are typical of the spring period, in particular in may, because they are the first fruits that the plant produces. Then you need good extra virgin olive oil, vinegar of white wine, lemon, some bay leafs, salt and black peppercorn.
In addition are necessary pots with hermetic clamp ideal for a better preservation of the pickle artichokes.
BUON APPETTITO!


INGREDIENTS:
5 Kg of small artichokes
2,5 L of Extra virgin olive oil
400 ml of Vinegar of white wine
3 L of Water
Salt
Black pepper
3 Bay leafs
5 Pots

PREPARTION TIME: 1 hour

COOKIN TIME: 30 minutes

WINE: Zagarolo Doc (White Wine)

PREPARATION



Peel the artichokes cutting the sticks and external leafs. Then place the heart of artichokes in a bowl with water and lemon in order to not become them dark.


When all the artichokes are ready put them in a large casserole with water, vinegar, salt, the bay leafs and black pepper. Let them boil for about 15 minutes or until they are cooked, check the cooking with a fork.

Drain the artichokes and place them over a tea towel and let them cool.


In the meantime boil the pots in order to sterilize them.


Put in layer the artichokes in the pots then turn over them in order to eventually remove water.


Cover them completely with the extra virgin olive oil pouring it slowly in order to not make air bubble. Close the pots and let them flavour for 15 days. Then they are ready to eat.
This is the result:

BUON APPETITO!

Another way to cook asparagus, vegetable typical of this period, is au gratin with Parmesan and breadcrumbs, like the recipe presented below. But if you want eat something more tasty and spicy you can add ham according to a typical recipe of Emilia Romagna, a region in the central part of Italy.



INGREDIENTS (for 4 people):
800g of Asparagus
40 g of Butter
50 g of Parmesan
30 g of Breadcrumbs

PREPARATION TIME: 15 minutes

COOKING TIME: 50 minutes

WINE: Torgiano Chardonnay Doc (White Wine)

PRPEPARATION
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.


Drain the asparagus paying attention to not break them. Then butter a baking pan and place the asparagus in it. Add some pieces of butter over the asparagus


and sprinkle them with the Parmesan and the breadcrumbs.


Bake at 180° C for about 10 -15 minutes until they become slightly golden. Serve hot.
This is the result:

BUON APPETITO!

This is a seasonal recipe made of rice and asparagus. This is a light and delicate first course. There are many variation of this dish like the risotto with asparagus and shrimps or the risotto with asparagus and strawberry that is typical of Verona.
It is delicious!








INGREDIENTS (for 4 people)
320 g of Rice
2 Vegetable stocks-cube
1/2 of Onion
10 g of Butter
500 g of Asparagus
1 Glass of White wine
3-4 Tablesppons of Extra virgin olive oil
Parmesan

PREPARATION TIME: 10 minutes

COOKING TIME: 30 minutes

WINE: Pomino bianco Doc (White Wine)
PREPARATION
Prepare broth with water and 2 stocks-cube vegetable in a pot.

Clean the asparagus and cut the woody ends of the stalks if necessary then cut them in pieces.


Take the skin of 1/2 onion off and chop it. Heat the extra virgin olive oil with the butter in a pan, then put in it the onion and let it brown.

Add the pieces of asparagus and cook for about 10 minutes.

Add the rice and make it roast.Then add the wine and let it evaporated.

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.

At the end of the cooking the rice must be slightly firm to the teeth.

Serve hot together and if you desire you can sprinkle with some parmesan.
This is the result:

BUON APPETITO!