Need a quick appetizer?
Do you want a nice "Italian style" entree?
This is what you need!
Take as many liquor glass (so, small and short) as the guests are, then you need:
mozzarella cheese (fresh, good, the one that if you cut you can see the milk dripping, not the plastic balls you find sometimes at supermarket)
a red and ripe tomato (more or less it depends on how many people you have to serve)
fresh basil leaves
extra-virgin olive oil
PLEASE NOTE: this recipe is a lot better with "burrata" that is a special kind of mozzarella filled with milk cream and stripes of mozzarella itself.
It's a great cheese but I suppose it's not so easy to find abroad so I used mozzarella for this recipe.
If you find it anyway don't esitate: use burrata!
Crush the basil leaves with oil and a little salt untill you have a rough pesto alla genovese, put a coffee sppon of this pesto in each glass.
Now chop the mozzarella cheese in very tiny pieces, put them into the glasses, the same quantity in each, fill almost 'till the top.
Cut the tomato in very tiny cubes, season them with salt and oil, add a little spoon of them on top of mozzarella cheese.
Pay attention to put same quantity of the three ingredients in glasses, just to give all of them the same look.
Now you have a nice Italian flag appetizer, enjoy!
To tell you the truth it's not my fault...
It's because I'm pregnant!
It's a big happy news, me and my husband (and the whole families and friends) are very very joyful and we feel so blessed!
Anyway pregnancy has got it's own side-effects...
I can't even think about food and recipes, even in abstract, because I suddenly feel so sick so I can't really face to update a food related blog :P.
I'm also quite tired and listless, I suppose it will gettin' better soon, I hope you don't stop checking this page!
Grilled squid with potadoes and lemon aromatic sauce ( Seppia con patate e salsa al limone aromatica)
You could say it's good because for too long I missed my duty. ^^
This recipe is good to warm the first chilly autumn days, I love it so much!
Be sure to have bread enough to mop up the sauce from the plate!
For 4-6 serves:
3-4 pieces of veal for each serve
1 glass white wine
2-3 sage leaves
meath broth (canned one is ok)
2 oz. butter
salt and pepper as you like
Peel and chop carrots and potadoes in pieces big enough to avoid melting douring the cooking.
Pass the veal pieces in the flour, in a big pan melt the butter, add sage then meat.
Brown the pieces, add the wine glass, let it evaporate then add carrots and potadoes too.
Pour two dipper of meat broth, cook untill it's absorbed then add two more.
Continue untill the meat is ready and the vegetables are soft.
Pay attention: don't let the sauce too liquid, it must be thick; if needed let it condense on fire at the end of the cooking, taking off the meat and vegetables.
Serve hot with a plain salad or, even if it's not an Italian tradition at all, with steamed rice.
I prefer salad and bread of course! ;)
The photo shows my pudding, made last sunday to celebrate her birthday with the family.
You can serve it with forest fruits or chocolate or caramel or even plain: it's so beautiful so white and shiny!
In this photo I added blackberries, the mould used was a silicone mould.
For this pudding you need:
1 pound white sweet yoghurt
6 oz. milk cream
4 tablespoon sugar
1 oz. gelatine
Soften gelatine in a cup with a little water, drain it and melt on low fire adding yoghurt and sugar.
In a separate bowl whip cream untill it's well whipped then add slowly the yoghurt mixture.
Pour in the mould, beat lightly the mould on the table to avoid air bubbles and empty parts then store in fridge for at least 3-4 hours.
Serve with fresh forest fruits or any other topping you like: a nice idea is adding honey and nuts, as is often served greek yoghurt.
For 4 serves you need:
4 thin veal slices
4 whole slices of Parma ham
8 dates (more or less, it depends on how big they are)
Beat the meat if necessary to make it regoular and thin.
Spread on each slice some mustar sauce, cover with a slice of parma ham, add a date (without stone) and roll the meat.
Close with a toothpick or even better with those silicone laces that close so well and can be removed without break the roll.
Add salt and pepper, heat a pan with some extra-virgin olive oil and sage, cook rolls and serve warm.
If rolls are too big for an appetizer cut them in half with a well sharped knife.
This is not a recipe post but a "show off" about what I made this week end, taking inspiration from Pam ( http://cookiecrazie.blogspot.com/ ).
I've piped them, unluckly I have only one sac a poche so I can manage just one color at time...It's not so comfortable, next time I'll try to have more material to work with.
It's quite easy once you take confidence with icing but it's a long work!
Spelt salad with tomatoes, arugula, grated Parmesan and balsamic vinegar (Insalata di farro con pomodori, rucola, Grana e balsamico)
But today we had to go to my grandma's house for lunch so I decided (yesterday at 11 p.m., I should have decided some hours earlier...But I'm a sort of night bird) to make a cake.
This is my first blog prize: given by Mariagrazia ( http://sempreincucinaconallegria.blogspot.com/ ) make me so proud!
The prize rules are easy: just write a joke or a funny anectode on your blog then spread the prize to other 5 bloggers.
I prefer personal stories to jokes and this is mine:
I was at the very first of the relationship with the man who's now my dear husband.
We were far from each other fot the first time and we were on the phone chatting like only two newly lovers can do.
He said: "oh I miss your eyes, coloured like sea".
I (quite angry because my eyes are of a greenish brown) : "what are you saying? My eyes aren't bloe!! Who are you speaking about??"
My love, quite astonished: "but my dear...I live in Rimini, here the sea has got exactly that greenish-brown colour..."
I laughed for a week...
He was totally right!
Now the five blogs that, according to me, deserve this prize:
http://cookiecrazie.blogspot.com/ Pam from Cookie Crazie who helps me so much with my experiments in icing cookies
http://newlywedcooking.blogspot.com/ Sharon from Culinary adventures of a new wife
http://bellociccolato.blogspot.com/ Cynthia from Bello ciccolato
http://hanaaskitchen.blogspot.com/ Hanaa from Hanaa's kitchen
I hope the nice blogger I nominated will enjoy this prize!
P.S. : in Italian simpatico = nice ^^
http://tonispastries.blogspot.com/ Antonella from Toni's pastries
In the middle of the past night a devastating hearquake hit a part of Central Italy, the Region of Abruzzo, the city of L'Aquila and its surroundings.
Too many people died, too many are still under rubbles: alive or not is hard to say.
In this scene of disaster solidarity from all the country comes to help: in the morning was asked for blood donating, in the afternoon the minister appeal to stop because was donated more blood than the hospitals in the whole region can stock.
At 6 o.c. in the morning the local rugby team was rescuing elders from a retirement home carrying them on their backs out of the house.
Everyone who can is helping now, I think of my friends there, they're ok but have so many relatives and friends without a home.
It's so painful.
No recipes today, you can understand.
Because this little blog has a lot of readers: I see it through the counter that grows everyday of about 100 visits.
And the counter's introduction is quite recent.
I also see that visitors come worldwide and it's a great proud for me.
The only regret I have is that I see very few comments: I really would like to know if someone try my recipes and how they turn out...
I hope to continue this blog's updating through the time giving you all the best of Italian recipes, from great classics to unexpected dishes: I love doing this and my English say thanks because I keep on practising it : )
This is a good "sunday recipe".
Easy to make, delicious, tender.
My mum was used to prepare it when I was little and even now, even if less often cause me and my sister are old enough to eat also different things ^^.
This roast is made in a pot, on stove and not in the oven: here in Italy is often the privileged cooking solution for roasts.
For 4 serves you need:
1 1/2 pounds boneless pork loin tied with string
3 tablespoon extra-virgin olive oil or butter
2 garlic cloves
salt and pepper
4 cups fresh whole milk
1 sprig fresh rosemary
a little carrot, chopped tiny
In a heavy pot heat the olive oil with garlic and carrot pieces and brown the roast well on all sides.
Add salt and pepper.
Add the milk and bring to boil, then turn the heat to low and let the meat cook for about une hour and half, turn the roast now and then and mix the sauce to prevent burning.
When the meat is ready the sauce should be thick, of a golden brown colour, with some kind of grumes, really tasty.
Wait untill the roast is cold before slice it, it's even better if you prepare it one day in advance then cut sometime before serving, heat again meat and sauce and serve slices with souce on top.
It's perfect with sauteed spinach or mashed potadoes.