Warm bread cream and braised artichokes

This end of the year has been crazy. I had a lot of work and a small health problem so I did not take care of you but 2014 is over so new chances, new adventures and surely new recipes.

I was watching a food TV show and I had the idea of this bread cream. As a first culinary experiment I put together my favourite veggie as Mr. Cheese, parmesan. It could be served as antipasto or as a main course, It depends on the quantity you serve.

1 fresella (for 2 people a antipasto)    

3 artichokes

A clove of garlic      

Black pepper

Parmesan 

Put a pan over high heat when hot, add the artichokes cut into thick slices. Pour in 1-2 spoon of oil and a sprinkle of white wine. Cook for 12-15 min over medium heat. In the same (or if you prefer another) pan, put a spoon of oil and a clove of garlic, add the fresella, before sopped up in warm water, cook for 5 min. Turn the heat off and put the smashed fresella into a blender. Mic with some water until you get a soft and a smooth cream.

Serve in a soup plate the bread cream with the braised artichokes as some fresh grounded black pepper and Parmesan flakes.

Linguine del marinaio

Enjoy this last recipe before the summer break!

200 gr linguine

300 gr canned tomatoes

10 fresh datterino tomatoes (cherry tomatoes are also fine)

Fresh chili pepper

Parmesan flakes

7 anchovies (preserved in oil or salt)

Fresh basil

A garlic clove

In a hot pan put the garlic with the canned tomatoes and cook for 20 min. The last 5 min add the fresh datterino chopped and the red chili pepper!

Put the pasta very al dente in your pan with the sauce, turn off the heat! Add some Evo oil, the fresh basil and the Parmesan flakes! Let covered for 3/5 minutes before serving with anchovies!

I serve with some Cervia salt

Risotto alla milanese

Milano is the Italian city to enjoy life, you can get here whatever you want, whenever you want!

I live close to a supermarket open 24 hours...close to a delicious Chinese restaurant...close to an amazing flower shop/bar...close to a trendy shop...close to a Maison de Mode ...close to ...close to...Milan is Milan! Fashion, business, design, galleries, art, gourmet and/or exotic food ...Omnia Omnibus Ubique!

Milan traditional dish is so vintage so gold and definitely delicious: Risotto allo zafferano. It is a very good option for a Sunday lunch or for a dinner in which you'll bewitch your guests!

320gr Carnaroli or Arborio rice (serving 4)
1 onion very finely chopped
Light vegetable broth (celery, carrot and tomato)
Saffron threads (or if you don’t find them, powder could be also good)
White wine
30gr butter
Parmesan
Black pepper

In a pot, prepare the light broth (I prefer the veggies broth since I think that the chicken or meat broth are too intese for the saffron roundedness).

In a large saucepan or pot,  put the oil (a spoon per person plus one for the pot) with the chopped onion over low heat. When the onion is browned, add the rice and stir in to coat over medium heat. Pour in a glass of white wine, when reduced, pour in the broth to cover all the rice and simmer for 15/18 minutes without turning.

Add some broth, if needed and check the cooking. Some minutes (5/8) before the rice is ready, add the saffron threads. Turn the stove off, melt the butter gently.

Serve with parmesan flakes and roughly ground black pepper.



Risotto al pomodoro

You know my big passion for red and tomatoes so this is a very fresh and easy recipe to enjoy a risotto also during summer!

 

 

300gr Roma or Arborio rice (for 3)

3 tbs tomato puree

1 canned peeled cherry tomatoes

10 fresh tomatoes

Fresh basil

Parmesan

Oil

Salt

 

In a casserole pour the canned tomatoes and the fresh tomatoes chopped over low-medium heat! After 10 min add the tomato puree and let it cook covered for 25/30 min.

Pour a big glass of water each 100 gr of rice plus one for the casserole, when it starts boiling, add the rice and cook for 15/18 min (add some water, if needed) without turning always over low-medium heat!

 

Turn off the heat and mix with the grated parmesan and some fresh basil.

 

 

 

  Serve with a drizzle of evo oil!

Sunday gravy

I usually give an Italian name to my posts. Today I want to dedicate this recipe to my family in Chicago.

Even If they have Irish origins, they have the big Italian attitude: to stay together, sharing feelings and good food. I hope to have another Sunday lunch with all of them very soon.

To Meghan, Bill, Teresa, Big Cat, Maureen, Sean, Mary Kate, Emmett and Tommy

This Sunday gravy, ragù napoletano, is a red sauce, made with tomato and meat, simmering for long time (4, 5 hours). The sauce is used for pasta (I suggest the short shapes as rigatoni, penne, tortiglioni or ziti broken into pieces) and the meat as secondo. Once cooked the ragù could be frozen.

 

400 gr beef thick flank, chopped into medium-sized pieces (serving 6/8)

200 gr pig flank, chopped into medium-sized pieces
2 pig ribs
1 1/2 lt tomato passata
2 teaspoons tomato paste
1 small onion, finely chopped
1/2 glass red wine
2 Tablespoons evo oil
fresh basil
salt
black pepper
parmesan

In a large saucepan, heat the olive oil, add the onion and cook for 4-5 minutes. Add the meat and continue to fry until all meat sides are browned. Pour  the red wine and when reduced, add the tomato paste and then the passata with some fresh basil. Season with salt, black pepper and stir well.

Bring to the boil, then lower the heat to a simmer, cover and cook gently for 4/5 hours. Stir from time to time, and if dry, add a little more water. The sauce must be reduced in volume: thick, silky and very dark. To understand if It is ready or not, use a piece of bread to mop up the rich sauce. Mhmhmhmhmh!

Remove from the heat and toss the pasta, serving with some parmigiano (parmesan).



Involtini di melanzane

This is the perfect season to cook eggplants.

Let's start the first day of summer with a very simple appetizer for your sunny weekend brunch: the eggplant rolls.

1 big eggplant (for 8 small rolls)

300 gr peeled canned tomato

120 gr mozzarella

1 garlic clove, crushed

evo oil

fresh basil

Parmesan shavings

Heat extra virgin olive oil in a saucepan over mid heat with  the garlic cloved crushed, the canned tomato and the fresh basil, salt and stir for 10 min.

Cut the eggplant lengthwise into 0,5 cm slices, sprinkle the slices, both sides, with salt and let them in a colander with a weight on the top for 30 min. Rinse and dry.

Grill the slices. Roll up with a piece of mozzarella and serve with the warm tomato sauce on a big fresh basil leaf.

Garnish with the parmesan shavings. You could also spear wooden skewers into rolls to serve.

Vellutata verde

Mondays need comfort food!

Green Velvet Soup for 2 to start the week warmly!

4, 5 courgettes

parmesan shavings

red pepper flakes

2 tbs evo oil

salt

Boil the courgettes, not chopped, salt and drain, saving the water.

Blend the vegetables with a food processor or an immersion blender, adding some cooking water (a cup) and 2 tbs of oil.

Serve warm or hotter with parmesan shavings and red pepper flakes.

Insalata yummy

Sundried tomatoes: nothing to add, they are delicious!

When I was a child, I helped my granny to prepare them.

It was really tough because each tomato needed to be selected, washed, cut and dried before lying it on a big sheet with a cheesecloth outside for some sunny days.

This was a very time consuming and tiring procedure. Today the oven and the dehydrator make it easier but less poetic!

Try this combination of ingredients to have a yummy salad

mesclun (rocket, valerian, red chicory)

parmesan cheese shavings

almond flakes
sundried tomatoes

reduced or balsamic vinegar

extra-virgin olive oil

salt

Dress in a bowl the mesclun with evo oil and salt. Add the almond flakes, preferably oven roasted and the sundried tomatoes. Unless they are already preserved in olive oil, let them soak in warm water for 15 min until soft and drain.

Complete with the parmesan shaving and a reduced balsamic vinegar drizzle.

 

 

                              Have a nice weekend and see you on Monday for a touch of green!