Toscana Mia Cooking

Beef fillets with Olives and Tomato Sauce

noreply@blogger.com (Anonymous) — Sun, 4 Aug 2013 01:09:00 +0200

It’s a quick and easy recipe and comes out tasty every time “Alla pizzaiola” literally means "pizza style" because of the tomato sauce and origano.

As for many Italian recipes you can find different variations , depending on family’s taste

Straccetti alla pizzaiola

4 beef fillets

200g tomato pulp

100g black olives

20g capers

4 anchovy fillets

Extra vergin olive oil

Oregano

Salt and Pepper

Chop the anchovy fillets ,the capers and the olives. Gently fry them in extravergin olive oil. Add the tomato pulp and cook at a moderate heat for approx. 15 minutes (add a few spoonfuls of warm water if this mixture becomes too thick).In the remaining oil gently fry the beef fillets on both sides. Add salt when they are cooked. Then add the tomato sauce and cook a little more. Serve immediately.

Suggestion: Instead of beef you can use turkey or chicken or pork.

Ricotta Cheesecake Gluten Free

noreply@blogger.com (Anonymous) — Mon, 20 May 2013 20:01:00 +0200

Today during the Hands on Italian Cooking class , Sonia , a guest from Arizona, asked for a cake with Ricotta cheese. I remembered two days ago Krista’s request for our Ricotta Cheese cake .And so here it is for you our simple recipe, without flour so perfect also for Gluten Free friends .

Dolce di Ricotta

1 Kg ricotta

300gr sugar

7 eggs

50 gr dark chocolate

Salt

Breadcrumbs

Oil

Decoration Icing /confectioner’ssugar sugar

Drain the ricotta cheese and mix it with sugar and salt.Place in the refrigerator for all the night.

The day after add eggs and grated chocolate. Grease and sprinkle with breadcrumbs a cake tin. Pour the mixture in the cake tin. Bake it in the oven at 160°c for 1 hour.

To decorate,sprinkle the top with the icing/confectioer’s sugar.

Another excellent cake recipe is Crosta di Ricotta

Tuscan Sausages an Potatoes

noreply@blogger.com (Anonymous) — Wed, 3 Apr 2013 19:49:00 +0200

Dedicated to a young Knight !!!The first historical evidence on the use of pork meat bagged in its gut with spices and salt goes back to ancient Rome time.

The sausages are the potatoeseasiest cold meat to produce and the types are virtually endless, ranging from spicy sausage typical of southern Italy to the north east smoked ones. They can be heavily seasoned with chili pepper or fennel.

Tuscan Sausages and Potatoes

1 kg of sausages

1 kg of potatoes

half a glass of dry white wine

rosemary

olive oil

salt

pepper

6 cloves of garlic

Peel potatoes, wash and cut into chunks .Punch the sausages with a fork on both sides.

In a baking dish pour on a little oil , lay the potatoes and sausages.
Add salt and pepper, sprinkle with rosemary, garlic cloves with the skin and more oil .

Bake in preheated oven at 200° C for 20 minutes ,add a glass of white wine, cook for other 20 minutes.

If you like you can also add in the pan fennel seeds
Serve hot.

Easter Chocolate Nest

noreply@blogger.com (Anonymous) — Sat, 30 Mar 2013 15:32:00 +0100

It's Easter ! An excellent tradition in our Northern Italan family is a chocolate dessert, also perfect in Tuscany

Nido Pasquale al Cioccolato

200 gr. white flour

150 gr sugar

100 g butter, softened

2 eggs

150 ml milk

1 teaspoon baking vanilla

grated zest of lemon

2 tablespoons extra virgin olive oil

1 pinch of salt

chocolate

chocolate chips

apricot jam

small chocolate eggs

Mix sugar, butter, add all the other ingredients. Pour into a mold donut. Bake at 180 ° C for 40 minutes.

Let it cool. Cover with a thin layer of jam and then let stick coarsely grated chocolate and chocolate chips. Garnish with small chocolate eggs in the middle.

Spinach Frittata : a family recipe

noreply@blogger.com (Anonymous) — Fri, 8 Mar 2013 22:36:00 +0100

When I was a child, our mother used to prepare frittata several times a month :sometimes with freshly prepared ingredients, sometimes with leftovers of vegetables or pasta. Anyway we were always happy to eat it .Now I know while we had it so many time: best way to recycle leftovers…

Frittata di Spinaci

300 gr. spinach
3 eggs
2 spoons parmigiano reggiano
Salt and pepper
Olive oil 1 spoon

Cook the spinach in water with a pinch of salt. When they are cooked, squeeze them well and chop them with a mezza luna. In a bowl, beat the eggs, add the Parmesan and season with salt and pepper. Add spinach and mix them well in.

In a pan heat the oil, pour the mixture and cook for 10 minutes until the mixture is well cooked on one side.

Turn it into the pan and cook the other side for 5 minutes.

Serve hot or cold. A slice is also excellent in a sandwich!

Orange Cake

noreply@blogger.com (Anonymous) — Tue, 26 Feb 2013 18:33:00 +0100

It’s a cold and snowy afternoon, so sitting in front of the fireplace we sip a hot tea( a little bit English style) and a simple cake

Torta d' Arancia

300 g Sugar
3 large eggs
2 oranges
350 g flour
Butter 100 gr
1 teaspoon baking powder

Start by squeezing the oranges .Melt the butter.

Beat the egg yolks with sugar until frothy, add now the orange juice .

Now slowly add the flour and stir quickly not to form lumps, then add the melted butter and baking powder.

Now whisk the egg whites until stiff and embed them into the mixture

.Butter a cake pan, pour the compost in and bake at 180 degrees for 30 minutes.

When ready decorate with powder sugar.

Hearts with Pumpkin

noreply@blogger.com (Anonymous) — Thu, 14 Feb 2013 21:30:00 +0100

Valentine's Day Recipe

For the dough:
300 g flour
3 eggs
1 tablespoon of olive oil
a pinch of salt
For the filling:
200 kg of pumpkin
80 g of grated Parmesan cheese
50 g cream
50 g of bread crumbs
2 eggs
nutmeg and salt to taste
for 27 hearts

Clean the pumpkin, removing the seeds from the central part , cut into thick slices, wash and dry them, then put them to cook in the oven at 200 ° C for one hour.

When the pumpkin is cooked, remove the peel and pass the pulp through a strainer, collecting it in a bowl.

Add the eggs, cream, Parmesan cheese, bread crumbs, salt and nutmeg.Stir the mixture with a spoon and then let it rest for a few hours.

With flour, eggs, oil and a pinch of salt, prepare the dough and roll it out , not too thin. Cut into squares. Place in the center of each square a spoonful of filling, fold in on itself and cut with a heart shaped cookie-cutter .Press the edges with your fingers to make it adhere well.

Boil a pot of salted water, bring to a boil, pour the hearts (7/8 at a time) in the water to cook for seven or eight minutes.

Pull them out of the water with a slotted spoon when they float, pour in layers in a bowl and toss with butter, sage and parmesan cheese.

How to prepare an easy Italian Christmas dessert

noreply@blogger.com (Anonymous) — Mon, 17 Dec 2012 23:57:00 +0100

Today we want to offer a nice idea for an easy and quick Italian Christmas dessert :

Albero di Natale

A Pandoro Christmas- Tree shaped:

Buy a Pandoro (it cannot be prepared properly in a normal family oven).

Slice it large side. Rebuild it turning the layers to shape a tree.

Decorate with whipped cream ,pomegranate or colourful decoration, such as those little round coloured chocolate everybody knows .

Tomatoes, Olives , Capers snd Basil Spaghetti Sauce

noreply@blogger.com (Anonymous) — Tue, 21 Aug 2012 23:36:00 +0200

Puttanesca sauce is made from tomatoes, black olives, capers, anchovies, garlic, and herbs, usually oregano and parsley but sometimes also basil. It is an easy sauce, briefly cooked, or no cooed and served cold in summertime It' s very fragrant and spicy. The name derives from the Italian word "puttana" which means whore. Why does we call it with this name? There are multiple explanations.
Whatever its origins, Puttanesca is a tasty sauce. There are many different recipes, most of them varying on the amounts of the ingredients. Below there is the one we prefer

Salsa alla Puttanesca

150g black olives

150g green olives

500g peeled tomatoes

6 anchovies

1 spoonful of capers

garlic

Salt and pepper

Oregano

Olive oil

Chop the garlic, olives, anchovies and cappers . Put them in a saucepan with oil and fry gently for about 5 minutes, stirring frequently. Add tomatoes, season to taste with salt , pepper and oregano. Simmer for a further 20 minutes. Cook the pasta an pour over the sauce, toss everything together and serve at once or put in the oven at 200° C for 10 minutes.

Suggestion: in summer you can use fresh tomatoes. Cut tomatoes and olives, anchovies and caper and place them in a bowl. Add the oil, mixing well. Cook the pasta and add immediately the sauce. Put it in the refrigerator for a few hours

Tuscan Week Menu

noreply@blogger.com (Anonymous) — Sat, 21 Jul 2012 18:30:00 +0200

An idea for a Tuscan menu from Toscana Mia cooking classes last week

Apetizer/Starter Antipasto

Black Olives Crostini
Crostini alle Olive Nere

http://toscanamiacooking.blogspot.it/2011/12/italian-black-olives-apetizer.html

First course Primo Pasta

Tuscan Spaghetti with Garlic and Cherry Tomatoes
Pici all' Aglione

http://toscanamiacooking.blogspot.it/2011/12/how-to-make-pici.html

http://toscanamiacooking.blogspot.it/2011/12/cherry-tomatoes-garlic-sauce.html

Second Course Secondo
Balsamic Vinegar Scaloppine Scaloppine all' Aceto Balsamico

http://toscanamiacooking.blogspot.it/2012/03/scaloppine-balsamic-for-poultry-day.html

Contorno
Beans Tuscan Way Fagioli al Fiasco

http://toscanamiacooking.blogspot.it/2009/01/cooking-cookery-typical-tuscan-cooking.html

Dessert Dolce
Panna Cotta with Chocolate and Safron Panna Cotta con Cioccolato e Zafferano

http://toscanamiacooking.blogspot.it/2009/10/panna-cotta-in-tuscany.html

Black Olives crostini

Pici with Garlic and Cherry Tomatoes

Fagioli al Fiasco

Pici all' Aglione

balsamic Vinegar with Beans

Panna Cotta with chocolate

Panna Cotta with Safron and Chocolate

Aromatic Herbs and Tomatoes Crostini

noreply@blogger.com (Anonymous) — Mon, 16 Jul 2012 22:35:00 +0200

Aromatic herbs in the garden ? Mint, Tarragon , parsley and tomatoes for a fresh summer appetizer

Crostini Empoli

3 spoonfuls of parsley
½spoonful of tarragon
5 mint leaves
3 spoonfuls of capers
1 hard-boiled egg
2 tomatoes
½small glass of olive oil
Salt and Pepper

Chop up parsley, tarragon, mint, capers, egg, add a spoonful of oil and salt in a bowl.

In another bowl, cut the tomatoes into small pieces. Then mix them with the rest of the oil, salt and pepper.

Place the two bowls in the fridge for one hour. Then, mix the two sauces .Place them on some slices of bread and serve.

This recipe was also named on Cooking Light by the editor.

Tuscan Fresh Fennel with Olives

noreply@blogger.com (Anonymous) — Wed, 11 Jul 2012 23:39:00 +0200

When out it’s hot this dish is so refreshing.Fennels are not so well known even if they are very fresh taste a and no calories

Insalata di Finocchi

4 fennels

1 handful green olives

1 clove garlic

parsley

origano

oil,

vinegar,

salt

peperoncino

Slice the fennels as finely as possible,mix them with the olives, then add a small chopped garlic clove ,a spoonful of parsley and some fresh origano. Prepare a dressing with oil , vinegar, salt a and a pinch of peperoncino. Season the fennels, stir and serve cold.

Mother's Day : Chocolate with Cherries

noreply@blogger.com (Anonymous) — Sun, 13 May 2012 22:00:00 +0200

Today the girls wanted to cook for Mother’s Day something special but …not too difficult:

They arranged the still empty cups on a tray and filled with drained Fabbri cherries .

They poured Kroccant Fabbri on them , placed the tray in the freezer for 10 minutes, removed the tray from the freezer ... Chocolates were ready to be served!

Alternatively, you can prepare chocolate Fabbri cherries melting the chocolate in a double boiler or add some chopped almonds or nuts to the cherries.

Thank you girls !

Tuscan Bruschetta

noreply@blogger.com (Anonymous) — Mon, 30 Apr 2012 17:15:00 +0200

Bruschetta is an Italian starter whose origin dates back to the 15th century and earlier. It consists of roasted bread rubbed with garlic and topped with extra-virgin olive, salt and pepper. Variations may include different toppings the most popular involves basil and fresh tomato. In Tuscany it is also called fettunta and it is usually served without toppings, in November, to taste new oil.

Bruschetta

Tomato
Bread
Oil
Salt
Garlic
Pepper
Basil

Cut the tomatoes in pieces, add basil, oil, salt and pepper. Leave to marinate for ½ hour. Toast the slices of bread on the grill.

Rub both sides of the bread with garlic, sprinkle with salt and season with the oil. Place the marinate on the slices of bread and serve hot.

Tuscan Zuppa Inglese Dessert

noreply@blogger.com (Anonymous) — Sun, 15 Apr 2012 16:41:00 +0200

Zuppa Inglese , is an Italian dessert with a variety of composition it should not come as a surprise that many regions of Italy claim to be its progenitor. The so-called classic Zuppa Inglese includes layers of Pan di Spagna or lady finger, soaked in Alkermes liqueur and alternated layers of simple custard (crema pasticciera).

According to an unproven tradition, it was created in Ferrara, a town near Bologna, during the 16th century, at the Court of the Lords of Este.

According to a Tuscan gastronome, zuppa inglese instead was born in the hills surrounding Florence, “invented” by a maid working for an English family. It was a way to recycle the left over biscuits used for tea or Port.

These variations were rather common and, in fact, in Italy there are different versions of the sweet. In theory every cook can invent a variation In Naples they substitute the custard with ricotta cheese

ZUPPA INGLESE

Approx. 120g sponge (lady) fingers

1 glass alkermes (or kasis or red kirsch)

6 egg yolks

6 spoonfuls of sugar

5 spoonfuls of flour

1 spoonful of potato starch

1l of milk

1 vanilla bean

100 gr. bitter cooking chocolate

Boil the milk, flavoured with the vanilla.

Beat the egg yolks to a froth with the sugar. Add the flour and the starch.

Then add the boiled milk, taking the vanilla bean out.

Let the mixture thicken over a low heat, mixing continuously, until you have a cream.

Melt the chocolate in a double boiler.

Divide the cream into two bowls. Add the melted cooking chocolate to half of the cream.

Leave the creams to cool.

Pour a glass of alkermes in a bowl and add a glass of water.

Place a layer of sponge fingers soaked in alkermes in a glass bowl and cover with a layer of the yellow cream.

Place another layer of sponge fingers soaked in alkermes on top and cover with the chocolate cream. Decorate as you please. Place the dessert in the refrigerator, in the least cold part.

Italian Chocolate Gelato

noreply@blogger.com (Anonymous) — Fri, 30 Mar 2012 08:31:00 +0200

The chorus of the song from the 80s, presented by the Tuscan Pupo, still occasionally plays in the ear

“Gelato al cioccolato

dolce e un po' salato

tu gelato al cioccolato

un bacio al cioccolato

io te l'ho rubato……..”

"Chocolate ice cream

sweet and a little 'salty

you chocolate ice cream

a chocolate kiss

I've stolen from you ........

CHOCOLATE GELATO

100 gr. dark chocolate

1 egg

200 gr. sugar

250 gr. whipping cream

250 gr. milk

Half a vanilla bean

Melt the chocolate in a double boiler with a little milk, flavor with vanilla.

Leave to cool.

Beat the egg with the sugar, dilute with milk, cream and melted chocolate.

Prepare the gelato.

SCALOPPINE BALSAMIC for Poultry Day

noreply@blogger.com (Anonymous) — Mon, 19 Mar 2012 23:09:00 +0100

Day of poultry and then Scaloppine with Balsamic Vinegar. A simple, delicious and unexpected flavor!

SCALOPPINE BALSAMIC

8 slices of turkey breast
60g butter
2 tablespoons of flour
4 tablespoons balsamic vinegar
A few drops of Traditional Balsamic Vinegar
Salt and pepper

Lightly flour the turkey breast. Gently melt the butter in a pan, add the turkey and lightly brown on both sides. Season with salt and pepper. Add the balsamic vinegar and finish cooking them.

Serve with a few drops of Traditional Balsamic Vinegar. Tips: Instead of balsamic vinegar you can use lemon or Marsala wine. You can use turkey instead of beef or chicken. Oops, we’ve been using Balsamic for so long and this time we tried to purchase online and it worked well with Parmashop

They sent us Vinegar from Acetaia Paltrinieri

Lumaconi with Parmesan and Eggplants

noreply@blogger.com (Anonymous) — Thu, 23 Feb 2012 19:16:00 +0100

The "lumaconi" are a main dish with Parmesan, unusual and very tasty. The main ingredients are eggplant and mozzarella that can be buffalo or cow mozzarella.

Lumaconi with Parmesan and Eggplants

For the pasta

Basil ,20 leaves
Salt ,3 pinches
Parmigiano Reggiano cheese ,120 gr
Lumaconi Pasta 500 gr
Eggplant ,two medium
Mozzarella , 400 g
Olive oil ,3-4 tablespoons

For the sauce

Garlic ,2 cloves
Salt ,3 pinches
Tomatoes ,1200 g pulp
Black Olives ,50 g
Olive oil ,4 tablespoons

Mince the garlic and slice the olives into rings . Fry garlic and olives in a pan .

Add the chopped tomatoes. Simmer the sauce, stirring occasionally with a wooden spoon .

Prepare the eggplant, cut them rounds about 2 cm thick and then cut into cubes : fry in a pan .
Once the cubes are fried, drain from the oil and put them on a plate covered with absorbent paper .Dice mozzarella .

Cook the pasta in salted water, drain it “al dente”.

Fill the lumaconi with some of the sauce and then season with some .

Sprinkle bottom of pan with oil and place a layer of pasta, continue with half of the eggplant and with the diced mozzarella , cut the basil leaves in half with your fingers.

Finish with a sprinkling of grated Parmesan cheese . Continue with another layer of pasta to which you add all other ingredients and finish with the sauce .

Bake for 35-40 minutes at 160° C

Grate Parmesan cheese on the lumaconi and serve immediately.

Saint Valentine's Cake

noreply@blogger.com (Anonymous) — Tue, 14 Feb 2012 17:39:00 +0100

A cake with ricotta cheese and chocolate and a large heart to celebrate Saint Valentin

CROSTATA DI RICOTTA

For the shortcrust pastry:

300g flour
150g butter
150g sugar
2 egg yolks
1 egg
a pinch of salt
a pinch of cinnamon

For the cream:

400 gr Ricotta cheese
150 gr sugar
2 eggs
2 yolks
50g sultanas or 2 ebs. cocoa powder
2 tbs. rhum or cognac

Prepare the shortcrust pastry: mix the butter and the sugar then pour in the flour.

Add the egg yolks ,the egg , the cinnamon and the salt. Knead quickly.

Form the dough into a ball and leave aside for one hour.

Then,roll out 2/3 of the pastry and line the cake mold with it.

Place in a preheated oven at 180 - 200 °C and bake for approximately 10 minutes. .

Meanwhile prepare the cream:mix the ricotta cheese with sugar,add the eggs, yolks and sultanas and rhum.

Then pour it on the shortcrust pastry. Level the surface .

Use the remaining pastry for decorating the cake.

Then cook in the oven for 20 minutes at 180°C

….AL CIOCCOLATO add two tablespoons cocoa powder to the ricotta cheese

Tuscan Pheasant

noreply@blogger.com (Anonymous) — Wed, 8 Feb 2012 22:21:00 +0100

Our neighbor Silvia came with a pheasant, with feathers.
She asked "Would you like you want to cook it?" I wanted to say "NO, no thanks" for no other reason that cleaning it is a bit boring, but it was certainly fresh: a special gift!

And then I cleaned and cooked it !

Very good, but if you want to try find this experience find a place outside not to have feathers all over.

Simple Tuscan Pheasant

Ingredients for 4 people:

1 pheasant
200 g lean bacon
1 branch of sage,
1 sprig rosemary,
1 sprig fresh thyme
black pepper and salt
a glass of white wine
Olive oil

Once you have properly cleaned the pheasant, stuff it with chopped bacon, salt, pepper and fragrant herbs.

Coat the pheasant with the bacon and bind it well .

Put now the pheasant in a roasting pan lightly greased with olive oil and let it bake for about 40 minutes at 180 degrees. During cooking, add a glass of wine.
When the bacon is pretty golden, remove the pheasant from the oven, cut into four pieces and keep warm.

It ' s also nice to add potatoes when the pheasant is half cooked so they’ll that roast well in the pheasant flavour .

Tuscan Zucchini Pie

noreply@blogger.com (Anonymous) — Tue, 31 Jan 2012 17:12:00 +0100

Zucchini seem to be the vegetables that best grow in the orchards/ vegetable gardens around the world and so we never have too many recipes with them. This is called Lucchesia because it comes from the area near Lucca

Tortino della Lucchesia

1Kg courgettes (zucchini)

5 spoonfuls oil

6 basil leaves

½ spoonful parsley

1 garlic clove

40g Parmigiano

3 eggs

40g Pecorino cheese

4 spoonfuls breadcrumbs

20g butter

Oil

Salt and pepper

Slice the courgettes, brown them in a frying pan with the oil and the chopped parsley, basil and garlic.

Cook over a moderate flame until they begin to disintegrate.

Remove from the heat and leave to cool. Add the grated Parmesan and pecorino, the eggs, 2 spoonfuls of breadcrumbs, salt and pepper.

Mix the ingredients well, then pour the mixture into the oiled baking tray.

Sprinkle the top with the remaining breadcrumbs and place the flakes of butter on top.Place in the oven at 180°C for 30 minutes.

Suggestion:

* you can use only parmesan cheese

* Instead of the zucchine you can use: asparagus, spinach, green

beans, artichokes or mixed vegetables.

Chocolate Cake Day

noreply@blogger.com (Anonymous) — Fri, 27 Jan 2012 22:46:00 +0100

For the Chocolate Cake Day , we realize a quick recipe always welcome to chocolate lovers .

In our family it has been often used as a base for cakes for birthday parties or as a dessert in the gray days of winter. A kind of comfort food !!!

Simple Italian Chocolate Cake

60 gr.butter
3 eggs
150 gr. sugar
150 gr. flour
50 gr. Potato starch
3 tablespoons cocoa
Half a glass of milk
3 drops of vanilla essence
A teaspoon of baking powder

Melt the butter.
Beat eggs with sugar, add milk, flour and starch.
When everything is very smooth, add the cocoa, butter, vanilla and baking powder and mix well.
Put into a 24 cm. cake pan and bake in the oven at 175 degrees for 30 minutes

For the cocoa powder we have been using Due Vecchi Pure Cocoa Powder of the Italian Venchi ,this is good also in case of gluten free diet in which you can then substitute flour with gluten free flour and obtain a great result anyway

Italian Green Pistachio

noreply@blogger.com (Anonymous) — Tue, 24 Jan 2012 17:24:00 +0100

For friends who requested a recipe not so typical Tuscan, but know we like to “go out of home” sometimes, we talk about Pistachio.

In Italy pistachio coltivation has its niche: the most famous pistachio are from Bronte and Adrano ,on the slopes of Etna, protected by the DOP "Green Pistachio of Bronte." Pistachios are used peeled , often roasted and salted, but also in confectionery, ice cream, creams, drinks, for the production of cured meats (Mortadella from Bologna, for example), or as a condiment for pasta and meat dishes.

Crostini di Pistacchio

50g peeled pistachio nuts
walnuts 30 grams.
4 tablespoons olive oil
salt and pepper q.b.(as much as you like)
fresh basil - a bunch
40 g parmesan cheese.
1 clove of garlic
-
In a mortar grind pistachios, nuts, basil leaves, garlic. Add the grated Parmesan, a sprinkling of pepper and salt, then blend in the oil, and stir to obtain a uniform and consistent sauce.

This sauce is at its best used on bread, or as a dressing for pasta or gnocchi.

This pesto can be stored in the refrigerator for a few days, frozen or kept in a glass container as long as you add oil enough to cover it.

Pistachio Crostini

How to Cook Eel

noreply@blogger.com (Anonymous) — Fri, 20 Jan 2012 23:36:00 +0100

Cooking the Capitone or Anguilla (the Capitone is the female) is typical of the tradition of some Italian regions. We chose a recipe from Puglia, the land of our father, assuming that those who are cooking the eel request the fishmonger to prepare it.

The only tip:
If cooked with the skin: Rub the eel with salt to remove the slimy skin.

If cooked without skin ,pass the eel over a flame so that the skin is swollen and come off more easily. The best way to take the skin off,would be to do while it is still alive, but the operation is not at all pleasant

1.2 kg of eel
250 gr.canned tomatoes
1 cup of vinegar

1 cup dry white wine
2 bay leaves
1 / 2 golden onion
2 cloves of garlic
1 bunch of parsley
3 tablespoons extra virgin olive oil
1 peperoncino ( Italian hot pepper)
salt

Put the eel in water and vinegar for 1 hour. Wash it and cut it into pieces of 5 cm. Without removing the skin.
Put the oil in a pan and when hot cook the pieces with the bay leaves.

Add half a glass of wine, let evaporate, remove the pieces of eel from the pan.
Chop onion, garlic, parsley and pepper and cook them in the pan
Add another half glass of wine and when it has evaporated add the tomatoes, then half of a liter of water and when it has partly evaporated, add the pieces of the eel
Cook for 20 minutes. Take them out of the sauce and let cool.
Remove the central spine bone .

Put the fillets in the sauce and heat before serving.

How to choose brewer's yeast

noreply@blogger.com (Anonymous) — Tue, 17 Jan 2012 22:44:00 +0100

Brewer's yeast.
Yeast used for pizzas and bread.

If we use fresh yeast,we can dissolve it in warm water .

The slow-rising active dry yeast is the most-widely available in stores.To rehydrated it, follow the package instructions because each one has its own method . For example, in some cases you have to add some sugar or let it dissolve in water until it bubbles.
It’s considered the most sensitive to thermal shock.