I've just presented the delicious recipe of Cotoletta alla Milanese and I think that this video is a good guide to follow if you want to prepare this traditional Italian second course. There is only a difference that is the mode to fry, one with extra virgin olive oil and the other with clarified butter, both are used to cook this dish. BUON APPETITO!
This is a particular Italian recipe. It is simply made of mousse of aubergines and scamorza, but its taste is delicious. I use the pasta called Paccheri, it is a type of pasta typical of Naples and its shape is that of a large hollow tube. I use fresh and sweet aubergines in order to obtain a good first course. In particular what I prefer of this recipe is the pieces of scamorza over the aubergine that made a sort of spicy crust.
INGREDIENTS (for 6 people): 4 Large aubergines 400 g of Paccheri (type of pasta) 250 g of Scamorza (soft, stringy pear-shaped Italian cheese) 4 Tablespoons of extra virgin olive oil 20 g of Parmesan Salt Pepper Butter for the baking pan
PREPARATION TIME: 30 minutes
COOKING TIME: 30 minutes
WINE: Riviera Ligure di Ponente Vermentino Doc (White Wine)
PREPARATION Let salted water boil for Paccheri. When the water boils add the Paccheri
and cook it as indicated on the packaging. In the mean time clean, peel and cut in small cubes the aubergines. Preheat in a pan the extra virgin olive oil, then add the aubergines and let them cook for about 10-15 minutes or until they become slightly brown. When they are ready, place them over a kitchen paper in order to eliminate the oil in excess. Now divide the aubergines in two parts, then liquidize one part in order to produce a sort of mousse
and use the other to garnish. Cut the scamorza in small pieces.
When the Paccheri are ready drain them and place them over a towel as shown in the picture below.
Preheat the oven to 180° C. Now fill the paccheri with the mousse of aubergines and place them in a buttered baking pan and make a layer with the stuffed paccheri. Put over the layer of paccheri the other part of aubergine, the pieces of scamorza and the Parmesan.
Bake for 20 minutes until the surface become golden.
This is a typical dessert of this period in Italy. In my garden, my fig tree begins to give many figs, and so after made the fig jam I decided to make a tart with figs and cream. It is a delicious Italian recipes!
INGREDIENTS (for 8 people): For the pastry: 100 g of Flour 30 g of Almonds without peel 50 g of Butter 40 g of Sugar 1 Yolk 1 Lemon grated peel A pinch of Salt For the stuffed: 400 g of Figs 3 Yolks 3 Tablespoons of sugar 30 g of Flour 20 ml of White Wine
PREPARATION TIME: 40 minutes
COOKING TIME: 20 minutes
WINE: Verduzzo Friulano (White Wine)
PREPARATION Begin with the preparation of the pastry. Let the butter soften at room temperature. Chop finely the almond. Place the flour on a worktable as a fountain, put in the middle of it the pieces of butter, the chopped almonds, the sugar, the lemon grated peel, the yolk and a pinch of salt. Mix all the ingredients until you obtain homogeneous dough. The cover it with a cellophane and let it stand in fridge for about 30 minutes. Dampen a sheet of baking paper and put it on the bottom of a pan of 24-cm diameter. Then roll out the dough 1 cm thick and cover the bottom and the sides of the pan. With a fork riddle with holes the pastry and bake for 25 minutes until the surface becomes golden. In the meantime prepare the stuffed. Clean, peel and cut the figs in slices. Heat the wine in a pan. In a bowl mix the yolks with the sugar then add the flour and the warm wine and continue to mix until you obtain a homogeneous cream. Pour the cream in a pan and cook it on a low flame stirring for about 5 minutes. Let the cream cool. Then pour it over the pastry as shown in the picture below. Place over the cream the slices of fig as you prefer. Get the tart cool and serve. This is the result: BUON APPETITO!
This is a typical Italian recipe of Campania. It is a delicious second course made with veal and a sauce of garlic, extra virgin olive oil and tomatoes purée. You can prepare this Italian dish in two different ways: you can follow the recipe below or you can brown the garlic in the extra virgin olive oil, add the oregano and the tomatoes and then the meat. Prepare it in the way you prefer.
INGREDIENTS (for 4 people): 4 Big steaks of veal 30 g of Parmesan 4 – 5 Tablespoons of Extra virgin olive oil 6 Tablespoons of Tomatoes purée 20 g of Parsley Oregano Salt Pepper 3 Cloves of Garlic 3 Glass of Water
PREPARATION TIME: 10 minutes
COOKING TIME: 30 – 40 minutes
WINE: Trentino Marzemino (Red Wine)
PREPARATION Place in a large pan the steaks of veal.
Clean the garlic and cut it in pieces. Put over the meat the pieces of garlic, the parsley and the extra virgin olive oil. Then add the Parmesan and the tomatoes puree.
Now add the water and cook at low flame for about 30 – 40 minutes.
Pay attention to not reduce the water completely, if this happen adds some other water in order to make a sort of sauce. Serve hot. This is the result: BUON APPETITO!
This is an interesting video in which it is well explain the traditional Genoese recipe to make pesto of basil. In this video the chef use the pestle and the mortar that are the traditional instruments that permit to make a better pesto sauce. If you have little time you can also use the mixer to prepare it. You can use the pesto sauce to season homemade bavette pasta or spaghetti. BUON APPETITO!
Zucchini and lobsters are summer ingredients that combine together are tasty and spicy. This is a simple and good Italian recipe that can become a fresh dish in the hot Italian summer. INGREDIENTS (for 4 people): 300 g of Farfalle (Type of Pasta) 5 Medium Zucchini 150 g of Lobsters without shell 1 Clove of garlic chopped 1 Shallot chopped 3 Tablespoons of Rum Salt Pepper 5 tablespoons of extra virgin olive oil
PREPARATION TIME: 15 minutes
COOKING TIME: 15 minutes
WINE: Langhe Favorita Doc (White Wine)
PREPARATION Let salted water boil for pasta. Boil the lobsters for 10 minutes. In the mean time prepare the zucchini, clean and cut them as matches. Place in a pan the extra virgin olive oil with the chopped garlic and the chopped shallot, let them sauté and then add the zucchini. Season with salt and pepper, add the rum and let it evaporated. Continue to cook the zucchini for about 10-15 minutes cover with a lid. When the lobsters are ready drain them and add them to the zucchini. Mix all together and cook again for about 5 minutes. When water boils add the pasta, cook it for the time indicated on the packaging. Then drain the pasta and add it to the mixture of zucchini and lobsters, mix all together and serve hot. This is the result: BUON APPETITO!
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