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balsamic vinegar sauce

serves 4

  1. Boil a pot of water, parboil pistachios for 3 minutes, strain and put them in a cloth, rub them to remove their peels, and chop them coarsely.
  2. Pour balsamic vinegar, orange juice, salt and pepper in a small cup.
  3. Whip the sauce with a fork to increase volume and obtain a smooth emulsion.
  4. When ready, add pistachios.

coffee cream tart

Serves 6

  1. Defrost pastry and line a greased and floured baking pan.
  2. Fill with dried beans and bake at 200°C for a half an hour.
  3. Meanwhile, prepare the coffee cream. In a tureen beat the yolks with sugar.
  4. Slowly add flour and warm milk.
  5. Stir, flavour with lemon-peel and cook the cream for a few minutes always stirring.
  6. Add coffee and cook for another minute.

olive oil tomini

Serves 4

  1. Cut tomini cheese in wheels, place on a serving plate.
  2. Sprinkle with a little salt, plenty of pepper and a pinch of sweet paprika.
  3. Drizzle with oil and marinate for an hour before serving.

cantonese rice

Serves 4

  1. Boil the rice until al dente in abundant salty water, drain, rinse in cold water and leave it to cool.
  2. Sauté onion in the oil until golden
  3. Add eggs and mix immediately so they set
  4. Add rice and stir for few minutes
  5. Add prawns and peas, season with salt and pepper
  6. Cook and stir for 5 minutes.

Prawns can be replaced with crab meat, cooked ham or other cooked meat chopped into small pieces.

spaghetti with clams

Serves 6

  1. Wash clams in cold water several times with a handful of salt, to remove sand.
  2. Heat small amount of oil in pan.
  3. Add a garlic clove and clams.
  4. Cook clams until just open, remove from shells and reserve their juices.
  5. Finely chop the onion, sauté in 3 teaspoons oil.
  6. Add peas, tomato pulp, clams juices, cook for 10 minutes.
  7. At the same time, cook pasta until al dente.
  8. Add clams and pasta to vegetables, blend quickly, season with a pepper and very little salt and serve it in a hot dish.

tricolour maccheroni

Serves 6

  1. In a large pot,cook pasta in abundant salted water until al dente.
  2. Parboil 6 tomatoes and chop into small pieces.
  3. Slice remaining 6 tomatoes.
  4. In a wide frying pan, brown chopped shallot in 4 teaspoons oil.
  5. Add zucchini, chopped parboiled tomatoes, pinch of salt.
  6. Sauté a few minutes.
  7. Add cooked maccheroni, cheese and basil. Mix quickly to combine ingredients.
  8. Transfer to serving dish, garnish with raw tomato slices.

spelt maccheroni with herbs

Serves 6

  1. Peel chard, boil in lightly salted water, drain and squeeze out water.
  2. In a frying pan, if possible non-stick, heat oil and add garlic, the chopped herbs, and chard.
  3. Sauté 5 minutes, while stirring.
  4. Remove from heat and mince everything with chopping knife.
  5. Boil maccheroni in abundant salted water, drain, dust with the Parmesan cheese and add the vegetables.

honey and nuts tart

Serves 4

  1. Carefully mix nuts, honey and grappa.
  2. Divide the short pastry in two parts. Use one part to line a buttered and floured tart pan.
  3. Fill with honey and nuts mixture, cover with the rest of the pastry, pinching the edges to seal. Bake at 180°C for about 45 minutes.
  4. Serve with whipped cream or with plain chocolate melted in a bain-marie.

jam tart

Serves 4

  1. With floured rolling pin, roll out ¾ of the pastry on floured greaseproof paper.
  2. Cut a circle of pastry the same size as the pie mould, to the thickness of about a finger.
  3. Raise the paper for the borders and turn over the short pastry in the pie plate greased with butter and dusted with bread-crumbs, then remove the paper.
  4. With a some left pasta form a cord of the 2 cm thickness and form it along the edges of the pie plate.
  5. Riddle the bottom with a fork and spread it with a layer of jam. Roll the remaining pastry, cut it into strips and form a lattice on top of the tart. Bake at 200°C for about 40 minutes.