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Monday, September 28, 2009
Pasta al Forno con la Besciamella - Pasta Baked with Bechamel and Parmigiano
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Friday, September 18, 2009
Caffe Corretto
Thursday, September 17, 2009
Salsa della Carne con il Vitello e la Crema - Meat Sauce with Veal and Cream
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Labels:
BAked PAsta,
Meat. Lamb,
Penne,
Sauce,
Secondi,
Veal
Wednesday, September 16, 2009
Ostruzione della Prugna - Plum Jam
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Return the pan to the heat and bring to a boil; boil for 1 minute stirring constantly. Remove the pan from the heat and skim off the foam.
Stir in 1/2 teaspoon unsalted butter and once again over medium-high heat bring the mixture to a full rolling boil, stirring constantly. Stir in an entire 3 ounce pouch of liquid pectin; return to a full boil, stirring constantly. Boil, stirring for 1 minute. Remove the pan from the heat and skim off foam. It is important to skim off the foam all three times since the plums and stirring make a lot of foam and you do not want that in your jars of jam.
To prevent the jam separating in the jars allow the jam to cool 5 minutes before filling your hot jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving 1.4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.
Saturday, September 12, 2009
Ostruzione della Pesca - Peach Jam
Ingredients Needed:
4 cups peeled, pitted and crushed yellow peaches (3 1/2 to 4 pounds)
1/4 cup strained fresh lemon juice
7 1/2 cups sugar
1/2 teaspoon unsalted butter
1 (3 ounce) pouch liquid pectin
In an 8 quart pan, combine the peaches and lemon juice. Stir in about half the sugar. Cover the pan and let stand for 20 minutes.
Return to the pan to the heat and bring the mixture to a full rolling boil. stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan form the heat. Skim off any foam.
To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200 degree F (93 C) water bath for 10 minutes, pint jars 15 minutes.
Tuesday, September 8, 2009
Polla alla Cacciatora Bolognese - Chicken Hunter-Style Bologna
To make the cacciatore; Cut a 4 to 5 pound chicken into 8 serving pieces, coat generously with flour, shaking of excess. Heat olive oil (3 to 4 tablespoons) in a large skillet over high heat; add the chicken and cook until golden on all sides. Don;t crowd the chicken pieces in the pan. Cook in two batches if necessary. Remove chicken pieces to a plate. Turn the heat down to medium and add 1 medium onion finely minced, 3 ounces of pancetta, chopped, 3 garlic cloves minced and 2 tablespoons minced fresh rosemary; cook until it begins to color.
Return the chicken to the pan, then turn heat to high and add 1 cup dry Marsala. Cook and stir until the wine is almost reduced then add 3 cups strained canned tomatoes and season with kosher salt and freshly ground black pepper. Bring to a boil, cover with lid askew, lower heat to low and cook slowly, turning the chicken a few times while cooking, for 1an hour or so. Serve hot with soft or grilled polenta, crusty bread or my husbands favorite way with steamed rice.
Labels:
Caccatore,
chicken,
Domestic,
Italian Cooking,
Italian Recipes,
Recipes
Monday, September 7, 2009
Ossobuco con Porcini - Veal Shanks with Porcini Mushrooms
Soak 1 ounce of imported dry porcini mushrooms in 2 cups of lukewarm water for 20 minutes. Strain the porcini and reserve the water. Rinse the mushrooms under cold water and chop them roughly. Line a strainer with a double paper towel and train the porcini water to remove dirt deposits, reserving 1 cup of the liquid. Dredge 4 to 8 veal shanks (2 to 4 pounds) cut about 2 inches thick in flour, shaking off excess.
Labels:
Domestic,
Itlian Cooking,
Ossobuco,
Recipes,
Veal,
Veal Shanks
Sunday, September 6, 2009
Ricotta e Spinaci Gnocchi con Burro e Parmigiano - Ricotta and Spinach Gnocchi with Butter and Parmigiana
Labels:
Food,
Gnocchi,
Italian Cooking,
Italian Recipes,
Recipes,
Ricotta,
Spinach
Le Prugne Secche Hanno Cucinato in Marsala - Dried Prunes Cooked in Marsala
Saturday, September 5, 2009
Pesche Marinate in Vino Rosso - Peaches Marinated in Red Wine
To make this lovely simple dessert; peel, pit and slice one peach per person. I always remove the hard red area on the peach where the pit was since it is tough, rough and not pleasant to bite into. Place sliced peaches in a bowl. If your peaches aren't sweet enough on their own, add granulated sugar to taste. Pour red wine over just to cover fruit; mix gently. Cover bowl and refrigerate for 1 hour. Fill a pretty serving glass, stemmed glass or dessert bowl with peaches and enough wine to almost cover them, serve and enjoy. My favorite wines to use in this dish are VJB Vineyards & Cellars (Kenwood, CA) Syrah or Zinfandel, an Italian imported Lambrusco, or Schugs (Sonoma, CA) Sparkling Pinot. You can also use Prosecco for a different taste.
La Macedonia de Frutta Fresca - Fresh Fruit Salad:
A fresh fruit salad I understand is a favorite way for Italians to end a meal in a Trattoria. It is a favorite way to end my meals at home. Here are some tips to create one in your kitchen; use a variety of fresh fruits that are in season, peel those that need it, and cut all approximately the same size. On the small size, perhaps an inch, and place in a large bowl, add sugar to taste and stir in with sweet Marsala wine, brandy, fresh lemon juice, port, or sweet white wine. It should be refrigerated for an hour or so, and served cold.
Labels:
cooking,
Dessert,
Fruit,
Italian Cooking,
Italian Recipes,
Red Wine
Thursday, September 3, 2009
Patate Calde in Insalata - Warm Potato Salad
To make this dish: Place 2 pounds of boiling potatoes (old ones will absorb more of the oil and vinegar because they are drier and starchier) in a large saucepan and cover them generously with water. Bring to a boil over medium heat and cook until tender, about 45 minutes to an hour.
Drain the potatoes and then peel them as soon as they are cool enough to handle. Slice them into rounds (not too thick). Place the potatoes in a large bowl and season with kosher salt and freshly ground black pepper. Add 1/3 to 1/2 cup good-quality extra virgin olive oil (this depends on your taste), 1/4 cup of red wine vinegar and 2 tablespoons minced fresh parsley. Mix well, not worrying if the potatoes break up as you do. Adjust the seasonings if necessary and serve warm.
Labels:
Italian Cooking,
Pasta Salad,
Potato Salad,
Recipes,
Warm Salad
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