This Italian recipe is ideal for all vegetarians that love Italian cooking. The recipe presented below is made of zucchini, pepper and aubergine and if you use seasonally vegetables this recipe is ideal for each season. One important thing is that the broth must be prepared with fresh vegetables in order to obtain the best result and taste. Try it and let me know if you like it!
INGREDIENTS (for 4 people): 320 g of Rice 1 Aubergine 1 Zucchini 1 / 2 Red pepper 1 / 2 Yellow pepper 1 / 2 Onion 1 / 2 Glass of Wine 3 Tablespoons of Extra virgin olive oil 30 g of Butter Parmesan FOR VEGETABLE STOCK: 1 Potato 1 Carrot 1 Celery 1 / 2 Onion chopped 1 L of water
PREPARATION TIME: 20 minutes
COOKING TIME: 20 minutes
WINE: Custoza (White Wine)
PREPARATION Start preparing a good vegetables stock with fresh vegetables. Clean and peel the carrot, the potato, the celery and the onion. Place them in a pan with water and bring to boil for about 10 – 15 minutes. In the meantime prepare the vegetables for the rice. Clean and peel the zucchini, the aubergine and the peppers, then cut them in small pieces with shape as a match.
When all is ready preheat the extra virgin olive oil and the butter in pan, add the chopped onion and let them brown; then add the vegetables and cook them until they wilt. Now add the rice and make it roast, 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 and if you like you can sprinkle the risotto with some Parmesan. This is the result: BUON APPETITO!
Savoy cabbage is vegetable typical of the autumnal period that you can use to prepare many Italian second course recipes. One of the traditional Italian dishes, in which there is savoy cabbage, is Casseola. Casseola is a meat based recipes that my mother used to prepare at the begging of November. In this period savoy cabbage is an ideal Italian ingredients to cook recipes like this presented below. In this recipes savoy cabbage is the main ingredient that combined with carrots and speck allow realizing a delicious second course.
INGREDIENTS (for 4 people): 600 g of Savoy Cabbage 3 Carrots 80 g of Speck 1 / 2 Onion minced 4 Tablespoons of extra virgin olive oil Salt Pepper
PREPARATION TIME: 20 minutes
COOKING TIME: 30 minutes
WINE: Donnas DOC (Red Wine)
PREPARATION Clean the savoy cabbage,
peel and clean the carrots. Separate the leafs of savoy cabbage in this way: use 8 external leafs for make the external part of the stuffed roll and the other for make the stuffed. Place the external leafs in a pan with water and let them boil for about 10 minutes or until they become soft.
In the meantime cut in pieces the other leafs and also the carrots. Preheat the extra virgin olive oil in a pan then add the minced onion and let them cook for about 5 minutes. Add the pieces of savoy cabbage and after 5 minutes the pieces of carrots, continue to cook for about 15 minutes. It is better if you cook with a cover. In the mean time cut the speck in small cubes and add them to the vegetables 5 minutes before ending the cooking. Preheat the oven to 200°C. When the external leafs are ready drain them paying attention to not break them and let them cool. Now place the external leafs one by one over a cutting board put the stuffed over it and sprinkle with Parmesan as shown in the picture below.
Now close the leafs in order to make a stuffed roll, sprinkle the surface with other Parmesan,
place them in a baking pan and bake to 200°C for about 15 minutes or until the surface become golden. This is the result: BUON APPETITO!
In this post I describe how to prepare a simple and delicious Italian tomato sauce. The principal ingredient, that I use, is Italian tomatoes type San Marzano. They have a medium dimension, a stretched shape and a bright red colour. There are ideal for the preparation of sauce because they are tasty. These types of tomatoes are grown in Campania in particular in the province of Salerno and the period of picking is from august to september. They are ideal if you use them fresh to prepare a tomato sauce as dressing of a first course, as shown in this recipe; but with them you can also prepare conserve of tomato sauce. Indeed when I was a child my mother usually bought a big quantity of tomatoes San Marzano and at the end of summer period we prepared this delicious tomato sauce.
INGREDIENTS (for 4 people): 1,5 Kg of Tomatoes sammarzano 4 tablespoons of extra virgin olive oil 1 / 2 Onion cut in slices Salt Some leafs of basil
PREPARATION TIME: 10 minutes
COOKING TIME: 30 minutes
WINE: Cilento Bianco DOC (White Wine)
PREPARATION Wash and peel the tomatoes San Marzano.
Cut them in small cubes.
In the mean time place the extra virgin olive oil in a pan and preheat it. Then add the onion and let it brown. When the onion becomes golden remove it from the oil and add the tomatoes.
season with salt and add the basil.
Let the sauce cook for about 30 minutes.
If necessary add some water but usually the tomatoes release their own water that is sufficient to cook a good sauce. Control if the salt is enough, usually I use few salt because I like the sweet taste of tomatoes. When the sauce is ready you can use it as dressing for a first course like a good dish of pasta! This is the result: BUON APPETITO!
This is a traditional first course that my family usually cooked in the occasion of Christmas Eve and that is typical of Campania (in the southern part of Italy). It is a delicious dish that can be prepared with or without fresh tomatoes. This video describes the recipe with tomatoes that is what I prefer. You can prepare the sauce with tomatoes sauce or better with fresh tomatoes as shown in the video. The better type of clams to use are the genuine clams. Spaghetti are the ideal type of pasta for this Italian recipes and for cook them never use oil in the water. The use of parsley gives a spicy taste to the dish! Buon Appetito!
Spaghetti with Anchovies and Flowers of Zucchini - Primo
Flowers of zucchini are one of the my favourite vegetables in the summer period. Now summer is ending and there is the last flowers of zucchini to cook. One delicious recipes that you can prepare with them is spaghetti with anchovies and flowers of zucchini. It’s better if the flowers of zucchini have also their own zucchini as shown in the picture below. Try this Italian recipes and if you like leave a comment. BUON APPETITO!
INGREDIENTS (for 4 people): 320 g of Spaghetti 8 Anchovies in oil 7 – 8 Flowers of Zucchini with small zucchini Some breadcrumbs 1 / 2 Onion chopped 4 Tablespoons of Extra virgin olive oil Salt
PREPARATION TIME: 10 minutes
COOKING TIME: 20 minutes
WINE: Vermentino di Sardegna Doc (White Wine)
PREPARATION Bring to boil the salted water for pasta. Preheat the extra virgin olive oil in a pan, add the chopped onion and let it brown. Then add the anchovies and cook for about 3 – 5 minutes.
In the mean time clean the flowers of zucchini and the zucchini,
cut them in small pieces. Now add the flowers of zucchini and let them wilt, then add the zucchini and let them cook for about 10 minutes. Control if the salt is enough. Add the breadcrumba and if the dressing is too dry add some water. When water boils cook the spaghetti as indicated on the packaging, drain them and pour them in the pan where there is the dressing. Sautè them and serve hot. This is the result: BUON APPETITO!
Gnocchi of potatoes is an Italian first course that I like much and I usually prepare in the autumnal and winter period. The recipe presented in this video is similar to the delicious recipes that my mother tough me. Prepare Italian gnocchi is simple and you need only few Italian ingredients: potatoes, better if they are floury potatoes as shown in this video, flour, salt, pepper and, as you prefer, egg. When gnocchi are ready you can decide to season them as you desire. I usually prepare gnocchi with tomatoes sauce. The seasoning shown in this video is good and spicy and is particularly adapt to the autumnal period. Buon Appetito!
Veal Roast with Aromatic Herbs and Potatoes - Secondo
This is the delicious Italian second course that I prepare in the occasion of my birthday. It is simple and fast to cook. What I prefer of this dish is the spicy taste of rosemary and sage, and the crunch consistency of potatoes. It is important that the potatoes have a small dimension in order to cook them well. INGREDIENTS (for 8 people): 1 kg of roast of Veal (piece called Pesce) 2 Branches of sage 2 Branches of rosemary 1 Kg of small Potatoes 5 Tablespoons of Extra virgin olive oil Water 1 Glass of White wine Salt Pepper
PREPARATION TIME: 15 minutes
COOKING TIME: 2 hours
WINE: Colli Bolognesi Sauvignon Doc (White Wine)
PREPARATION Preheat the oven at 200°C. Place in a baking pan the extra virgin olive oil, the roast of veal. Sprinkle bought the side of the roast with salt and pepper; add the sage, the rosemary, some water and bake. Let the bought side of the roast brown then add the wine and re-bake.
Clean and peel the potatoes after 1 hour add them to the roast and if necessary add some other water. Cook more or less for another hour.
Today is my birthday and so, for this occasion, I thought to prepare a good dinner for my family. I decided to cook an Italian first course and an Italian second course simple to prepare and delicious to eat. This is the first course: cannelloni with Ricotta and Spinach. Cannelloni come from Sorrento in Campania and their first name was Strascinati because the pasta was rolled and stretched by a rolling pin. Cannelloni are delicious prepared in this way but also with filling of meat and seasoned with tomatoes sauce. The second course I prepare is roast of veal with potatoes, I’ll show it in the next recipe. Buon appetito!
INGREDIENTS (for 8 people): 48 Cannelloni (1 Kg) 1 Kg of Spinach 500 g of Sheep’s Ricotta 2 Eggs 50 g of Parmesan 40 g of Breadcrumbs Salt Pepper FOR THE BECHAMEL: 60 g of Butter 8 Tablespoons of Flour 2 L of Milk Salt Nutmeg
PREPARATION TIME: 30 minutes
COOKING TIME: 20 minutes
WINE: Colli Bolognesi Sauvignon Doc (White Wine)
PREPARATION Place in a pan the spinach with some water and cook them for about 15 minutes.
In the mean time prepare the béchamel. In a pan melt the butter,
then add the flour and mix.
Add some milk, little by little, and continue to mix until you obtain a kind of cream.
Pay attention not to make lumps. Then add the rest of the milk, a pinch of salt and some nutmeg. Let the mixture simmer while continuing to stir, until the mixture thickens.
When the spinach is ready drain them and let them cool.
Then place in a bowl the Ricotta, add the spinach, the egg, salt, pepper and the Parmesan.
Mix all together and if the mixture is too soften add some breadcrumbs and mix.
Now with the help of a sac a poche fill the cannelloni with the mixture of spinach and ricotta.
Preheat the oven at 180°C. Now pour some béchamel on the bottom of a baking tin, place over them the cannelloni and cover them completely with the rest of béchamel. Sprinkle with Parmesan.
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