Pizza with White Onion

This is another recipe for Italian pizza made with only 2 ingredients Stracchino cheese and white onion. The preparation is very easy and fast, you need only to spread a little bit of Stracchino cheese on the surface of pizza and place on it the onion that you already cut in very thin slices. Here I used the white onions that together with the red onions are the more sweet tasty onions perfect for pizza. When I decide to prepare pizza with onions I used indifferently the white or the red onions according to what I have available at home, so I like both pizza with white onion or pizza with red onion. 

INGREDIENTS (for 1 pizza): 

2 Tablespoons of extra virgin olive oil 

20 g or 0,7 oz of Stracchino cheese 

1 Big White Onion or 2 small onions

PREPARATION TIME: 10 minutes 

COOKING TIME: 20-30 minutes

PREPARATION 

Prepare and stand the dough for pizza as show here. Spread on the surface of the dough the Stracchino cheese.

Prepare the onion, peel them and cut them in thin slices. Place the onion on the surface of the pizza and add the extra virgin olive oil.

Bake the pizza at 250 C or 482 F for 25-30 minutes. Serve hot.

BUON APPETITO!

Risotto with Saffron and Ossobuco

Risotto with saffron is a traditional first course of Lombardy but if you prepare this risotto with the ossobuco it becomes a traditional Italian recipe of Milano. The particularity of Risotto with saffron and ossobuco is the use of the marrowbone for the cooking of risotto that gives it a delicious taste. The preparation of this Italian first course need to combine the preparation of ossobuco with the normal preparation of risotto, but if you put them together the result will be even better. 

INGREDIENTS (for 4 people): 

FOR RISOTTO 

320 g or 11,3 oz of Rice 

Saffron 

3 Tablespoons of extra virgin olive oil 

FOR THE BROTH 

1 Onion 

1 Carrot 

1 Potato 

1 Celery 

Raw salt 

FOR OSSOBUCO 

4 Ossobuco (cross-cut veal shanks) 

3 Tablespoons of extra virgin olive oil 

1 Onion 

1 Celery 

200 ml or 1 cup of Tomato puree 

Salt 

Black Pepper 

PREPARATION TIME: 30 minutes 

COOKING TIME: 20 minutes 

WINE: Barbera dell’Oltre Po Pavese (Red Wine) 

text-align: justify;"> PREPARATION 

First prepare the broth and the ossobuco. Prepare the broth with potato, carrot, onion and celery. Place them in 1 liter of water and let it boil for 15 -20 minutes, add to the broth enough salt. Then prepare the ossobuco: preheat the extra virgin olive oil in a large pan, chop the onion and the celery and add them to the extra virgin olive oil and let them brown for few minutes.

Then add the 4 ossobuco and let them brown on both side for some minutes.

At this point add the tomato puree and 2 glass of water.

Sprinkle with salt and black peepr and let the ossobuco cook for 15 -20 minutes. When the ossobuco is cooked remove from them the marrowbone and keep it for the preparation of risotto.

Now you can prepare the risotto. Pre-heat the extra virgin olive oil in a pan, then chop the onion that you used for the preparation of the broth and add it to the extra virgin olive oil. Add the rice and let it toast for 3 minutes.

Add 1 or 2 ladle of broth and stir, let the rice cook and time by time add the broth and continue to stir.

After 10 minutes from the start of the cooking of the rice add to it the marrow bone that you removed from the ossobuco and the saffron and stir.

Let finish the cooking of the risotto for other 6 – 8 minutes; remember to add continuously the broth and stir. When risotto is ready serve it hot together with the ossobuco.

BUON APPETITO

Pie with Roman Cabbage and Speck

The preparation of this Italian pie is very easy and fast you just need the Roman cabbage, the ricotta cheese, speck and a sheet of flaky pastry nothing all. You just need to preheat the Roman cabbage, mix it with the other ingredients and fill the flaky pastry. If you see that the filling is too dry you can add a little bit of milk in order to make it a little bit more creamy. You can also consider that if you don’t eat all the pie in the same time and so you then need to warm it up, probably the pie it will be very dry in this case you can pour a bit of milk directly on the surface of the pie and the result will be delicious.

INGREDIENTS (6-8 people): 

400 g or 14,1 oz of Roman Cabbage 

150 g or 5,2 oz of Speck in small cubes 

250 g or 8,8 oz of Ricotta cheese 

A sheet of flaky pastry 

Salt 

Black Pepper 

PREPARATION TIME: 20 minutes 

COOKING TIME: 30 minutes 

WINE: Chianti Doc (Red wine) 

PREPARATION 

Clean and wash the Roman cabbage, boil it for about 10 minutes. Drain the Roman cabbage and let it cool down. When the Roman cabbage is cold place it in a bowl and mix it with the ricotta cheese and the small cubes of speck.

At this point the filling of the pie is ready. Place a sheet of flaky pastry in a large pan and make some small holes in its surface with a fork as shown in the picture below.

Then fill the flaky pastry with the mixture of Roman cabbage, ricotta cheese and speck. Spread the entire filling homogeneously on the flaky pastry

and then sprinkle with salt and black pepper.

Bake at 250 C or 482 F for 20 – 30 minutes.

BUON APPETITO!

Risotto with Beer and Parmesan

This Risotto is prepared with Italian beer and Parmigiano Reggiano mature of 36 months. This Parmigiano is the one I prefer more because the long maturing gives it a more delicious taste. The preparation of this risotto is a little bit different because here I used the onion and the potato that I used for the preparation of the broth even also for the preparation of the risotto. In particular I minced the onion already cooked in the broth and I let it brown in the extra virgin olive oil and then I used the potato in pieces in order to give to the risotto a more saucy consistency. If you go on reading you will see the all preparation of this delicious Italian Risotto. 

INGREDIENTS (for 4 people): 

320 g 11,3 oz of Rice 

80 g or 2 ,8 oz of Parmesan in pieces 

250 ml or half a pint of Italian Beer 

3 Tablespoons of extra virgin olive oil 

15 g or 0,5 oz of Butter 

FOR THE BROTH 

1 Onion 

1 Carrot 

1 Potato 

Raw salt 

PREPARATION TIME: 20 minutes 

COOKING TIME: 20 minutes 

WINE: Chainti DOC (Red Wine) 

PREPARATION 

First thing to do: prepare the broth. Clean and peel the onion, the potato and the carrot. Place them in a casserole with water and salt and let it boil for about 20 minutes.

Then you can start the preparation of risotto. Preheat the extra virgin olive oil, place in it the onion that you use for the preparation of the broth and minced it inside the pan. Let it brown for a few minutes

then add the rice and lei it toast.

After some minutes add the beer and stir. Wait until the beer is evaporated, at this point start to add the broth.

Remember the broth you add in the rice should be always very hot, this means that you have to leave it always boils. Continue to stir while adding the broth. 10 minutes before the end of the cooking cut in small pieces the potato that you used for the preparation of the broth to the rice.

5 minutes before the end of the cooking add the Parmesan and the butter in pieces and stir.

When the rice is cooked, around 15-18 minutes from the starting of the cooking,serve it hot. BUON APPETITO!

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Eggplants with Fresh Tomatoes

Here is the recipe for a very easy and delicious side dish prepared with eggplants and fresh tomatoes. The preparation of this Italian recipes is simple: you need just to cut both the eggplants and the fresh tomatoes in small cubes, let the chopped onion cooked then add first the tomatoes and then the eggplants. Here I add also a little bit of tomatoes puree in order to give a more creamy consistency to the eggplant but if you like a drier side dish you can also avoid to add the tomatoes puree. I like to eat this type of side dish with cheese like in this case I served the eggplants with fresh tomatoes together with buffalo mozzarella cheese but it is also delicious with a ripe cheese or if you like more with meat

INGREDIENTS (for 4 people):
2 Eggplants
Half of onion
4 Tablespoons of extra virgin olive oil
6 Big fresh tomatoes
100 ml or 3,4 oz of tomatoes puree
Salt
Black pepper

PREPARATION TIME: 15 minutes

COOKING TIME: 30 minutes

WINE: Riviera Ligure di Ponente Vermentino Doc (White Wine)

PREPARATION
Preheat the extra virgin olive oil in a large pan. Chop the onion and let it brown.



Wash and clean the fresh tomatoes, cut them in small cubes and add them to the onion.



Let them cook for about 5 minutes. In the meantime prepare the eggplants, clean and cut them in small cubes. Then add them to the tomatoes. Sprinkle with salt and black pepper.



Let them cook for about 10 minutes and then add the tomatoes puree.



Finish to cook the eggplants for other 10 minutes. You can serve the eggplants with fresh tomatoes as a side dish to the meat or to fresh buffalo mozzarella as I did here.



BUON APPETITO!

Pie with Red Cabbage

This pie with red cabbage is easy to prepare. The main ingredient is the red cabbage; in addition there are also the potatoes, the raw ham and the Asiago cheese. The potatoes combine very well with the red cabbage. The raw ham gives a more tasty flavour and with the use of the Asiago cheese you mix better the ingredients all together. The pastry that I used here it was home-made, simply prepared with flour, water and salt but if you don’t have a lot of time you can even use the flaky pastry ready for use. This pie can be thin or more thick according to the number of layers that you put inside, what I prepared here was a delicious thick pie.


INGREDIENTS (for 6 – 8 people):
250 g or 1 cup of Flour
Water
Salt
Half of a red cabbage
3 Tablespoons of extra virgin olive oil
3 Potatoes
150 g of raw ham in slices
200 g or 7 oz of Asiago cheese in pieces

PREPARATION TIME: 30 minutes

COOKING TIME: 30 – 40 minutes

WINE: Trentino Cabernet Doc (Red Wine)

PREPARATION
Start with the preparation of the red cabbage: use half of a red cabbage, cut it in thin slices and wash it.



When the red cabbage is clean, preheat the extra virgin olive oil in a large pan and add the red cabbage. Sprinkle with salt and black pepper and let the cabbage cook for at least 15-20 minutes.



Stir time by time in order to not the cabbage attach to the pan and cook covered with a lid. In the meantime peel and boil the potatoes, when they are cooked, let them cool down and cut in thin slices as shown in the picture below.



Now prepare the pastry: mix the flour with water and salt in order to obtain a homogeneous dough,



then roll it in 2 thin round disc that you will use for the bottom and the top of the pie. Cover the bottom of a baking pan with a sheet of baking paper, place on it one disc of pastry,



add a layer of raw ham,



a layer of red cabbage,



then the potatoes, the pieces of Asiago cheese



and the raw ham again.



Then if there is still place you can do other layers in the same way.
At the end cover with the second disc of pastry



and bake at 200 C or 392 F. You can serve this pie hot or also cold as you prefer more.
BUON APPETITO!

Pizza with Scamorza Cheese and Bacon

This is another recipe for Italian pizza made with bacon and scamorza cheese as main ingredients. I also used here the stracchino cheese spread on the bottom of the dough in order to have a more soft and delicious pizza, and obviously I used tomatoes sauce and mozzarella cheese that are present always in the most famous Italian pizza.

INGREDIENTS (for 1 pizza):
80-100 ml or 1/3 cup of tomatoes sauce
Salt
Oregano
2 Tablespoons of extra virgin olive oil
20 g or 0,7 oz of Stracchino cheese
100 g or 3,5 oz of mozzarella cheese
5-6 thin slices of Bacon
5-6 thin slices of Scamorza cheese




PREPARATION TIME: 10 minutes

COOKING TIME: 20-30 minutes

PREPARATION
Prepare and stand the dough for pizza as show here. Spread on the surface of the dough the stracchino cheese.





Prepare the tomatoes sauce with a little bit of salt, oregano and the extra virgin olive oil. Cut the mozzarella cheese in small cubes. Spread the tomatoes sauce on the top of the stracchino cheese



and add the small cubes of mozzarella.



Bake the pizza at 250 C or 482 F for 15 minutes Then place the slices of scamorza cheese and let them melt a little bit, it will takes almost other 5-10 minutes, pay attention to not burn the scamorza.



When the pizza is ready place on the top the slices of bacon. At this point you don't need to re-bake the pizza because the hot of pizza will let melt the slices of bacon. Serve hot.
BUON APPETITO!