How to conquer a girl (or a boy)

with Italian Food…. And do not forget the Wine!

VEGETARIAN STUFFED TOMATOES

DIFFICULTY: Minimum PREPARATION: 20 minutes COOK: 45 minutes

INGREDIENTS FOR 4 PEOPLE

• 4 tomatoes
• 4 tomatoes
• 1/2 eggplant
• 2 slices of bread
• 2 tablespoons capers
• 120 g of mozzarella for pizza
• 40 g of flakes of pecorino romano
• 30 g pitted black olives
• extra virgin olive oil
• salt
PREPARATION

Wash the tomatoes, leaving any stalks, and cut them in half horizontally, then remove a thin slice at the base; partially emptied the tomatoes and season with salt. Cut the bread slices into cubes that you will roast in a baking pan in the oven at 220 ° C for 5 minutes.

Meanwhile reduce the olives and cherry tomatoes in half and the mozzarella. Cut the eggplant into small pieces that will make jumping into a frying pan with 1 tablespoon of olive oil for 1 minute, add salt and cook for 5 minutes; join capers, olives, mozzarella, pecorino cheese, tomatoes, salt and after 1 minute, turn off the heat. Stir in the toasted bread and use the preparation  to stuff  tomatoes, cover with the half with the stem, place them on a baking pan and bake at 180 ° C for 35 minutes. Serve hot or cold.

ARANCINI DI RISO

DIFFICULTY: high  PREPARATION: 1 hour  COOKING TIME: 1 hour and 15 minutes  THE WINE  Montepulciano d’Abruzzo, young, served at room temperature.

INGREDIENTS FOR 6 PEOPLE

• 350 g of ricearancini 1
• 100 g chicken giblets (liver, heart), coarsely chopped
• 100 g lean minced beef
• 120 g of peas already shelled
• 40 g butter
• 40 g of grated parmesan
• 80 g breadcrumbs
• 50 g of flour
• 3 eggs
• 1 onion
• 1 stick of celery
• 1 bunch of parsley
• 6 basil leaves
• 1 tablespoon tomato paste
• 1 cup of broth
• 1 sachet of saffron
• extra virgin olive oil
• salt
• pepper
arancini 3arancini 2
PREPARATION

Let firm up an egg, calculating eight minutes from the beginning of the boil, cool them under running water and peel. Chop the onion and sauté in two tablespoons of oil and 20 g of butter for 5 minutes. Add the chicken giblets and veal meat and saute over high heat, add the peas then, leaving to flavor on low heat for another 5 minutes.
United celery, parsley and chopped basil and tomato paste diluted in the broth, season with salt and pepper and simmer until the sauce thick .
Boil the rice in a little salted water and let this be absorbed (if the water to dry before the rice is cooked, add more hot water). Turn off the heat and stir in the remaining butter, saffron, Parmesan cheese and an egg, mixing thoroughly.
With wet hands, taken a quantity of rice sufficient to form a ball the size of a tangerine, make an hole the center and fill with a little meat sauce and a bit of chopped hard-boiled egg,  than cover with rice mixture.
Flour arancini, pass in the beaten egg with a little ‘salt and breadcrumbs. Fry in hot olive oil, take them out with a slotted spoon and put them to lose excess oil on paper towels. Serve hot.

 

Lemon Gelato, Grilled Pineapple and Melissa

DIFFICULTY: Minimum
PREPARATION: 5 minutes
COOK: 15 minutes
INGREDIENTS FOR 4 PEOPLE

• 8 slices of pineapple in syrup
• 4 scoops of ice cream with lemon or other taste
• lemon balm leaves
• 1.5 dl pineapple syrup
PREPARATION

Arrange the pineapple slices on the grill or on the cast iron skillet and cook over moderate heat about 5 minutes on each side. If you use the grill and you can adjust the distance from the coals, cook the fruit to about 15 cm away from the source of heat. Collect the syrup in a small saucepan and let it restrict over medium-low and covered container.

Arrange the balls of lemon gelato in individual dishes, then the pineapple slices. Pour the syrup and complete with Melissa (lemon balm leaves). Serve immediately.

If you prefer, instead of the grill, you can cook the pineapple slices baked with their syrup, in the oven at 180 ° C for about 20 minutes.

 

Chicken Salad with Red Grapefruit and Pistachios

 (Pollo, pompelmo e pistacchi)

DIFFICULTY: Minimum Preparation: 20 minutes

INGREDIENTS FOR 4 PEOPLE

• 250 g of boiled chicken
• 80 g of pistachios
• 1 red grapefruit
• 1/2 red onion
• parsley
• extra virgin olive oil
• salt

PREPARATION

Peel the onion, slice it and put it to soak for 20 minutes in a cup of cold water. Peel the grapefruit, divide it into segments and, working over a bowl to collect the juice that will escape during the operation, peel them, removing the seeds.

Cut the chicken meat into strips. Wash the parsley, dry, snipping a few leaves and keep the remaining whole. Shelled pistachios and eliminated as far as possible the skin that covers them.

Put a pinch of salt in the bowl with the grapefruit juice, then add 2 tablespoons of oil in a thin little, beating with a fork to emulsify.

Drain well and pick it up the onion in a salad bowl with the other ingredients prepared, mix in the sauce, spread the salad on individual plates and serve.

Gnocchi with Arugola’s Pesto

PREPARATION (DIFFICULTY: average PREPARATION: 40 minutes COOKING: 50 minutes)

Wash the potatoes, put them in a saucepan of cold water, bring to a boil, add salt, adjust the heat and simmer for 35 minutes, then peel and mash them by dropping the puree on the pastry board, let cool, add the flour and a little salt and processed to obtain a homogeneous mixture. Make many cylinders 2 cm thick, cut into segments and pass the dumplings obtained on the tines of a fork.

Wash and chop the Arugola, keeping aside a handful of leaves, mix it in a bowl with the breadcrumbs, salt and 2 tablespoons of oil.

Boil the gnocchi in salted water, drain with a slotted spoon as they crop up, collect them in a colander, then in a bowl, toss with the pesto, distribute them in individual dishes, complement them with the leaves of arugula and serve.

Dolce di fragole, rabarbaro e tomino

(Goat cheese, Strawberry and Rhubarb) – Easy, 15′ preparation, 30′  cooking

Roll out the dough, divide it into 4 pieces and lined them with 4 buttered molds, prick the dough with a fork, cover the bottom of each base with a disc of baking paper and Lie down on a layer of dried beans or special metal weights, then bake at 180 ° C for 10 minutes.

Meanwhile eliminate the superficial layer of the rhubarb and boil it in salted boiling water for about 15 minutes, then drain and cut into small pieces. Pick them up in a small saucepan with the honey and 1 tablespoon of water and let it soften over low heat for 4-5 minutes, cleaned strawberries, cut them coarsely, add to the rhubarb, stir and turn off the heat.

Eliminate the paper and beans or weights from the shells of pasta, then put in the center of each pastry 1 Tomino and pass again the preparation in the oven for 5 minutes.

Spread the sheets in individual plates, complete with strawberries and rhubarb, add the thyme, ground pepper on the little tomini and serve.

http://cucina.corriere.it/ricette/mensile/2010/maggio/sfoglia-formaggio-capra-fragole-rabarbaro_ef2dfc3a-6838-11e1-864f-609f02e90fa8.shtml

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The oldest Italian restaurant in America is in Philly!! Ralph’s Italian Restaurant http://www.ralphsrestaurant.com/

Cheese: Italy’s best

Artisan Salumerias in the U.S.

The Feast Day of Saint Joseph: Pasta Milanese from Sicily

Celebrated on March 19th, in Western Christianity, Saint Joseph’s Day is the Feast Day for Saint Joseph, the spouse of the Virgin Mary. In Catholicism, Saint Joseph’s Day is a holy day of obligation. Traditions for this Feast Day vary depending upon location, for example, Saint Joseph’s Day is also Father’s Day in primarily Catholic countries such as Spain, Italy and Portugal. Traditions of Saint Joseph’s Day are strongly upheld in Italy, especially in Sicily where Saint Joseph is recognized as their Patron Saint. It is said that the Sicilians prayed to Saint Joseph for rain during a drought in the Middle Ages. The people promised their Patron Saint a huge feast if he were to help them. Sure enough the rains came, and the Sicilians kept their promise by offering Saint Joseph a feast. Many Italian-American communities honor this day with celebration but the Sicilian community in New Orleans, Louisiana is most known for their strong observation of this Feast Day…..

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Learn how to prepare Italian Food directly from  Italy (in Italian)

Video ricetta: Pasta fresca all’uovo (Fresh Egg Pasta)pasta fatta a mano

ragu alla bologneseVideo ricetta: Ragu’ alla bolognese (Bolognese Meat Sauce)

Video ricetta: Lasagne alla bolognese (Bolognese Lasagna)

lasagne alla bolognese

brackets_smallLe ricette che fanno bene alla salute

Philadelphians can now enjoy the taste of a popular Italian vegetable. John Vena, Inc. has begun receiving shipments of Radicchio Rosso Precoce di Treviso IGP, Radicchio Rosso Tardivo di Treviso IGP and Radicchio Variegato di Castelfranco IGP. Vena will be the sole supplier in Philadelphia of these unique Italian delicacies. More information at Radicchio di Treviso

Riso integrale con salsa di porri e zucca

da Repubblica.it a cura di Adele Sarno

Lo chef Giovanni Allegro, insegnante di cucina a “Cascina Rosa”, della Scuola di cucina dell’Istituto nazionale tumori di Milano, propone delle ricette sane utili a prevenire il tumore. Allegro collabora con l’Istituto e con il dipartimento di Scienze biomediche di Torino nell’ambito di progetti di ricerca sulla prevenzione dei tumori.

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2 tazze di riso integrale;
4 tazze di acqua;
2 pizzichi di sale marino integrale;
2 tazze di zucca a cubetti;
1 porro medio;
1 cucchiaio di olio;
1 cucchiaio di succo di zenzero.
Preparazione
Cuocere il riso in pentola a pressione per 45 min. con l’acqua ed un pizzico di sale. Nel frattempo far saltare il porro (tagliato fine) e la zucca con un pizzico di sale, in una padella con olio caldo; aggiungere pochissima acqua e far stufare le verdure per 15 min. a fuoco basso e con coperchio. Aggiungere il succo di zenzero, quindi frullare le verdure. Utilizzare questa crema per guarnire il riso cotto normalmente in acqua per 45 minuti.

LE REGOLE PER LA DIETA CONTRO I TUMORI L’ALIMENTAZIONE DALLA A ALLA Z

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