Italian Recipes

History of italian food

2013-12-24T11:53:00.001+05:30

While some of the most popular dishes associated with the Italian culture include a tempting slice of pizza and a heaping plate of pasta, there is much more to the world of Italian cooking. Throughout the many regions in Italy, the distinctive cuisine of the Italians shines through in a wide-range of eating habits, styles of cooking, and selection of local ingredients. The changing of the times has also influenced Italian food, as the meals served in the pre-Roman era possess both similarities and differences in the cuisine of today.

Italian cuisine has evolved extensively over the centuries. Although the country known as Italy today had not officially formed until the 19th century, the cuisine can claim roots going back as far as 4th century BC. Through various influences throughout the centuries, including neighboring regions, conquerors, high-profile chefs, political upheavals as well as the discovery of the New World, a concrete cuisine has formed to what is known today as one of the premiere cuisines in the world. Italian food history, however, reaches far beyond the country's borders.

Italian cuisine is not only highly regional, but is also distinguished by being very seasonal with high priority placed on the use of fresh, seasonal produce.In the last few decades Italian cuisine has altered as a result of rapid and profound changes in lifestyle. The involvement of industry in the food sector and the subsequent improvements in preparation, conservation and distribution has led to modifications of the old system and a raising of food standards but perhaps at the cost of a certain loss of flavour in meats and freash vegetables. Italian cooking, with its adaptability in preparation, has remained resistant to this, as well as keeping up with the pae of 20th-century life. Italy therefore remains a country with a noble culinary tradition and is renowned abroad as such.

2013-12-24T11:52:00.000+05:30

Spices have been used in Italy since Roman times. Nowadays spices are used in smaller quantities but they are present in many dishes. The following list describes those spices most frequently used in Italian recipes.

SPICES:-

CORIANDER [coriandolo]
Crushed coriander seeds are used in various meat dishes, particularly lamb and pork.

GINGER [zenzero]
This spice is rarely used in Italian cooking, except in the region of Apulia and Basilicata in southern Italy, where it is very popular.

NUTMEG [Noce moscata]
The Italians are fond of this spice, both in sweet and savoury dishes. Ground nutmeg has none of the fresh flavour and aroma of the freshly grated kind. Nutmeg is a common ingredient in ravioli and dishes which contain spinach or cheese.

PEPPER [pepe]
Black peppercorns should always be used. Grind them fresh at the time of cooking or serving; never use ready-ground pepper.

SAFFRON [zafferano]
This is used mostly in risotto and in fish soups and stews. Saffron is very expensive and therefore used sparingly. Saffron threads are probably the easiest and most economical way of using saffron: they should be steeped in a little warm water until the color and aroma are extracted; the water should then be strained and added to the dish.

SALT [sale]
Sea salt is used throughout Italy. Coarse sea salt rather than table or cooking salt is the type to use.

VANILLA [vaniglia]
Vanilla is a popular flavoring in sweet dishes, and vanilla sugar sold in sachets is frequently used with ordinary sugar to give flavor to cakes and pastries. The Italians use vanilla pods (beans) rather then essence (extract).

HERBS:-

Herbs are an important flavouring in Italian cooking and fresh ones are normally used, because most Italians either grow their own or have easy access to fresh herbs. In the winter months home-dried herbs are used. Herbs can be grown easily in pots on the windowsill or in the garden - they should be picked in the summer at the height of the growing season, then stored in the freezer or hung up to dry in a cool, airy place away from damp. Once dry, they should be stored in airtight containers.

Basil (basilico)
There are numerous varieties of this spicy, aromatic herb, but sweet basil and bush basil are the most common. It is used mostly in dishes that contain tomatoes, and in salads, soups and on pizzas. Freshly chopped basil should be used whenever possible, as dried basil makes a poor substitute. If buying dried basil, however, always choose the sweet kind; its flavour is much less pungent than other varieties.

Bay Leaves (lauro)
Bay leaves are used as a flavouring for casseroles, soups and sometimes roasts.

Borage (borragine)
Borage has a flavour not unlike cucumber. It grows all over Italy, and is used both as a flavouring and as a vegetable. Ravioli is stuffed with borage in Genoa. Borage leaves are also served like spinach or dipped in batter and deep-fried as fritters.

Fennel (finocchio)
Fennel is used in three ways in Italian cooking. The bulb, known as Florence fennel or finocchio, is used whole, sliced or quartered as a vegetable, and either braised or baked au gratin. It is also chopped raw in salads. Wild fennel stems (finocchiella) and the frondy leaves, which have the slightly bitter tang of aniseed, are used in cooking to flavour sauces, particularly in fish and sometimes pork dishes. They are also chopped and added to mayonnaise, eggs and cold fish dishes. Fennel seeds are a common flavouring in spiced sausages and other cooked meats, Finocchiona salame being the best known of these.

Juniper (ginepro)
The berries of the juniper bush are used in pork and game dishes and in marinades. If they are to be included in a dish such as a stuffing they should always be crushed first. Use juniper berries sparingly as their flavour can be bitter if used in too large a quantity.

Marjoram, Sweet (maggiorana)
This herb is sometimes used in soups, stews, vegetable and fish dishes. If necessary it can act as a substitute for oregano.

Myrtle (mirto)
The Sardinians make full use of myrtle to flavour meats, particularly when spit-roasting young animals. This herb is used elsewhere in Italy, but not to the same extent.

Oregano (origano)
This is also known as wild marjoram. It is an essential ingredient in many Italian dishes, including pizzas, sauces and casseroles, but its flavour differs slightly from one region to another.

Parsley (prezzemolo)
Italian parsley is the flat-leaved variety as opposed to the curly "moss" variety common in Britain and the United States. Flat-leaved parsley can usually be found at continental stores, where it is often called "continental parsley". Its flavour is far more pungent than curly parsley, and for this reason it is generally used as a flavouring in Italian dishes rather than as a simple garnish. For Italian recipes where parsley is specified, try to obtain the flat-leaved variety; other parsley can be used as a substitute, but the flavour of the finished dish will not be quite the same.

Rosemary (rosemarino)
The Italians are very fond of flavouring lamb and suckling pig with rosemary. It is also used liberally in soups and stews. However it is wise to treat this herb with a little caution, since its distinctive flavour can easily overpower ingredients with more subtle flavours.

Sage (salvia)
Sage is commonly used in liver and veal dishes.

Furthermost offerings of natural world - Porcini

2013-12-24T11:51:00.000+05:30

A loaded, fleshy mushroom is what Porcini stands for. Each year while September draws closer, the value of mushrooms tends to slip down.

Even though the systems necessitates a licence and legalize the quantity of bags and places where choosing is allowable, mushroom stalking persists to be a breathtaking way to expend a day in the woods. It's quite trouble-free all you necessitate are a pair of good quality shoes, a storage bin, and a stiletto. The recompense can be porcini: a mushroom that is incredibly resourceful, flimsy enough to add elegance to a graceful dish, and up till then has an enormous sturdy essence.

What one bear in their minds is that not at all scoff untamed mushrooms except an connoisseur has acknowledged them. Noxious mushrooms may look a lot like other enviable species, and some of them, such as Amanita muscaria, contain a deadly neurotoxin.

Porcini are extremely valued and esteemed mushrooms. They have a even, fleshy texture and a burly woodsy flavor.
It can weigh up from an ounce to more than a pound, and their caps can range from one to twelve inches in diameter. You will infrequently hit upon them unsullied in the United States, but you may seek coming across for them in departmental make markets in late spring or in the fall. Some grocery provision stores sooner or later bear traded in frozen Porcini. The dried up variety of this mushroom is readily obtainable, nevertheless. Porcini mushrooms also arrive conserved in oil.

Exposure to air or drying is a old manner of safeguarding feral mushrooms to benefit from them year-round. Dehydrated mushrooms will remain for months exclusive of refrigeration.

Decide mushrooms that are a tan to pale brown in color; shun those that are flaky. Dried up porcini have got to be make softer in boiling water for at slightest 20 minutes before by means of.
As a rule of thumb, one ounce of dried mushrooms will reconstitute to six to eight ounces. Once softened, the mushrooms may be wedged, hacked, or left whole, as per the recipe.

Then reconstituted mushrooms must be added by the side of commencement of cooking. This agrees to their exceedingly concerted flavors to pervade the complete dish. Also, in general, cooks add the drenched water to the preparation for more flavors

Since clean porcini are not often instituted in the United States, usually are surrogated by a arrangement of dried up porcini and further familiar unsullied mushrooms, such as chanterelle

Gnocco

2013-12-24T11:50:00.000+05:30

Expression gnocco in Italian means “a stupid person.” These induce some food writers to announce that gnocchi, the dish, is responsible for the association. But gnocchi are anything but a stupid dish. Consequently these days all gnocchi made of flour and water are measured “pasta” while all dumplings made of special ingredients are called gnocchi. Gnocchi can be made with the most diverse ingredients, such as squash, bread, and semolina flour; and they can be flavored amalgamating the dough with spinach, saffron, and even truffles. They are boiled in water or broth and like pasta they can be dressed with many sauces such as pesto, tomato, butter and cheese.

Further predictable type of gnocchi includes the Roman recipe for “semolina gnocchi” topped with cheese and baked and the “gnocchi gaudy” (naked gnocchi” from Tuscany made of ricotta cheese and spinach.

Nowadays gnocchi are principally made with potatoes, which have become conventional in Italy. In spite of the long description, gnocchi are very easy to prepare. They can be claded with many sauces, but are especially good with pesto, Americana sauce, Ragu', four cheeses, butter and fresh tomato sauce, or very simply butter and sage as in our arrangement. The taste of the butter - sage dressing is very delicate and will enhance the taste of the potato dumplings. They are also one of the most refined dishes, worthy of the most complicated menus.

Small dumplings are one of the oldest preparations in the history of food, recorded as far back as cookbooks of the thirteenth century. In a fragment of a book of the 1300s there is a recipe for gnocchi written in the Tuscan dialectal language (1).
“If you want gnocchi” reads the recipe, “take some cheese and mash it, then take some flour and mix with egg yolks like if you make dough. Place on the fire a pot of water and when starts boiling place the mixture on a board and slide them in the pot with a spoon. And when they are cooked place them on the plates and top them with a lot of grated cheese.”

Gnocchi gnudi
(naked gnocchi) from Tuscany made of ricotta cheese and spinach
Tin order to make potato gnocchi and achieve the best results, it is important to choose the right type of potato. The potato needs to be floury, with minimum water content. The best are old Russet potatoes, low in water and high in starch. Round (white or red) or Yukon potatoes would be too waxy, which would make the gnocchi either too heavy or too gummy, or would cause them to break apart in the boiling water. The addition of egg to the dough, not always necessary, serves the purpose of holding the preparation together better. The choice of the right potato potentially makes the use of the eggs optional.

Potatoes can be baked in the oven, but more often are boiled. In this case do not peel them but boil them with the skin on. This will avoid absorption of excess water. For the same reason, don’t break or pierce them. Too much water will cause the preparation to absorb too much flour and make the gnocchi too heavy. Potatoes for gnocchi can also be baked or cooked in the microwave.

Opt for potatoes free of green spots, sprouts, and “eyes”. Remove them from the potatoes if they are present because they can be toxic. Peel the potatoes while they are still hot. Don’t add egg if you are confident of the result: the dough will be softer. Don’t overdo the dough and don’t add too much flour.

Gnocchi will not keep for long after they are prepared and they must be cooked soon. They can be kept covered on a floured cloth for few hours. Soon after they may start releasing their moisture content and become gummy and sticky. Placing them in the refrigerator will not help since the humidity present there may cause additional damage.

Gnocchi instead can be easily frozen. Drop frozen gnocchi directly in the boiling water without defrosting: they will be ready when they surface like indicated in the recipe

Zucchini Lasagna

2013-12-24T11:48:00.002+05:30

Zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Zucchini lasagne is made by replacing lasagne noodles with zucchini to make this delicious, and a light dish.

What you need-

* 2-1/2 cups zucchini, sliced (about 2 medium)
* 1/2 lb lean ground beef (I use 1 lb.)
* 1/4 cup onion, chopped
* 2 small tomatoes, cut up
* 1 (6 ounce) can tomato paste
* 1 garlic clove, minced
* 1/2 tsp. dried oregano
* 1/2 tsp. dried basil
* 1/4 tsp. dried thyme
* 1/4 cup water
* 1/8 tsp. pepper
* 1 egg
* 3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
* 1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
* 1 tsp. flour

Way to prepare-
Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil. Simmer, cook uncovered for 10 minutes.

Slightly beat the egg. Add cottage cheese, half of shredded cheese and flour.

In a baking-roasting pan, arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top it up with remaining meat and zucchini.Bake uncovered at 375 degrees F for 30 minutes. Sprinkle with remaining cheese. Bake 10 minutes longer.

Let it stand 10 minutes before serving so that it gets firm.

This is delicious and this is an understatement.

Zucchini Lasagna

2013-12-24T11:48:00.001+05:30

What you need-

* 2-1/2 cups zucchini, sliced (about 2 medium)
* 1/2 lb lean ground beef (I use 1 lb.)
* 1/4 cup onion, chopped
* 2 small tomatoes, cut up
* 1 (6 ounce) can tomato paste
* 1 garlic clove, minced
* 1/2 tsp. dried oregano
* 1/2 tsp. dried basil
* 1/4 tsp. dried thyme
* 1/4 cup water
* 1/8 tsp. pepper
* 1 egg
* 3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
* 1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
* 1 tsp. flour

Way to prepare-
Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil. Simmer, cook uncovered for 10 minutes.

Slightly beat the egg. Add cottage cheese, half of shredded cheese and flour.

In a baking-roasting pan, arrange half of the meat mixture. Top with
half of the zucchini and all the cottage cheese mixture. Top it up
with remaining meat and zucchini.

Bake uncovered at 375 degrees F for 30 minutes. Sprinkle with
remaining cheese. Bake 10 minutes longer.

Let it stand 10 minutes before serving so that it gets firm.

This is delicious and this is an understatement.

Zucchini Lasagna

2013-12-24T11:48:00.000+05:30

What you need-

* 2-1/2 cups zucchini, sliced (about 2 medium)
* 1/2 lb lean ground beef (I use 1 lb.)
* 1/4 cup onion, chopped
* 2 small tomatoes, cut up
* 1 (6 ounce) can tomato paste
* 1 garlic clove, minced
* 1/2 tsp. dried oregano
* 1/2 tsp. dried basil
* 1/4 tsp. dried thyme
* 1/4 cup water
* 1/8 tsp. pepper
* 1 egg
* 3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
* 1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
* 1 tsp. flour

Way to prepare-
Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil. Simmer, cook uncovered for 10 minutes.

Slightly beat the egg. Add cottage cheese, half of shredded cheese and flour.

In a baking-roasting pan, arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top it up with remaining meat and zucchini.

Bake uncovered at 375 degrees F for 30 minutes. Sprinkle with remaining cheese. Bake 10 minutes longer.

Let it stand 10 minutes before serving so that it gets firm.

This is delicious and this is an understatement.

Only Meat Ball

2010-07-03T11:49:00.003+05:30

Meat Ball is a kind of food stuff that is basically made up from ground meat rolled into a small ball with all the ingredients like breadcrumbs, onion, spices and eggs if needed. They are prepared by hands after that they are cookd by baking, frying , steaming and braising in the sauce.There is a large variety of meat balls in kofta family in India. To prepare this :

All you need:

For meat balls

* 2 Eggs (medium size)

* 50 g (2 oz) Pecorino Romano cheese (freshly grated) - alternatively you can use Parmesan cheese

* 500 g (1.1 lb) minced beef

* 2 Eggs (medium size)

* 1 Clove of garlic (finely chopped)

* 50 g (2 oz) Breadcrumbs (finely grated)

* 1 g (½ tsp) Ground black pepper

* 1 Clove of garlic (finely chopped)

* 2 g (½ tsp) Salt

* 60 ml (2 fl oz) Extra virgin olive oil

* A small handful of flat leaf parsley (finely chopped)

For Gravy:

* 1 Clove of garlic (finely chopped)

* 450 g (1 lb) Chopped tomatoes (usually 1 can)

* 60 g (2 ½ oz) Tomato purèe

* 1 Small sized onion (finely chopped)

* 150 ml (5 fl oz) Hot water for the gravy preparation

For final stage:

* Salt and ground pepper for seasoning

* A couple of sprigs of flat leaf parsley (finely chopped)

* 600 ml (1 pint) Hot water

How to make:

* Start with preparing the meatballs combining all the ingredients (except the olive oil) add meat and eggs.

* Mix all then add the Pecorino Romano cheese.

* Add chopped parsley and garlic, bred crumbs and salt.

* Add black pepper and mix properly, then make balls take care it should not break.

* Now fry the balls in olive oil make it light golden brown use non stick pan.

* Place them on the tray.

* Strain the oil because it would be used for gravy.

* Take frying pan heat the oil add chopped onion garlic and tomato puree.

* Add 150 ml of hot water cook it when gravy is done remove the pan from heat.

* Now in big frying pan add chopped tomatoes , gravy,reserved browned meatballs.

* Add water around 600 ml.

* Then add chopped parsely and salt.

* Mix properly cook for 15 min,simmer for about 2 ½ hours .After 1 ½ hours simmering, check for seasoning

* Serve and Enjoy!

For more delicious recipes. Visit http://www.myindiaguide.com/cooking/

Apple strudel

2010-06-28T13:46:00.002+05:30

A very popular cake in Italy, it is a traditional Viennese strudel, previously it belonged to Astro Hungarian Empire, it is very yummy as it consists of an oblong strudel pastry jacket with an apple filling inside as the name suggests it is made up of juicy apple , it should be baked with aromatic,tart and crisp apples for apple strudel winesap apples are the best, its dough made up of salt, flour and oil.

All you need:

* Juice from half a lemon

* 1 Ready rolled puff pastry sheet

* 4 Apples

* 60 g (2 ½ oz) raisins

* 60 g (2 ½ oz) Pine kernels

* 100 ml (4 fl oz) Dark rum - about a glass

* 50 g (2 oz) Apricot preserve

* 50 g (2 oz) Sugar

* 2 or 4 g (½ tbs or 1 tbs) Ground cinnamon - depending on your taste

* Orange zest from one orange

* 10 g (½ oz) Butter

* 30 g (slightly more than 1 oz) Breadcrumbs

* 15 ml (1 tbs) Milk

* 1 Egg yolk

* Icing sugar for garnish

* 15 ml (1 tbs) Milk

How to make:

* Soak the raisins an hour before into the glass of rum.Then separate and seive.

* Put the raisins in a small container and keep the raisins aside, rum would be used at later stage.

* Now slice and peel apples 2-3 mm thick, put them into a large bowl, now mix lemon juice.

* Then add raisins,pine kernels,orange zest,cinnamon,sugar and apricot preserve.

* Add 2-3 desert spoons of rum,mix and cover the bowl with cling film and set it aside in the refrigerator.

* Now roast bread cumbs in butter don't make it brown just light brown, then let them cool down.

* Now spread some flour on working surface,Unroll your pastry and start stretching it with a rolling pin and make it thinner (about 2 mm thick).

* Cut the border with a pastry wheel,then spread the bread cumbs over pastry sheet.

* Then take out the bowl from the fridge and fill the contents in pastry sheets,Do the same with the opposite side.

* Set the tray in oven at 180 c cover the bottom of the tray with a layer of baking paper, brush it melted butter.Cover it with foil

* Put the egg yolk into a small bowl and add the milk and beat properly.

* Brush it all over the strudel.

* Take out the tray after 30 min,remove the foil.

* Put the tray back in the oven and cook for another 15 minutes.

* Set the strudel onto a wire rack to cool down.

* When the strudel is tepid, cut a slice and put the slice onto a plate. Garnish with some icing sugar.

* Serve it with vanilla ice-cream.

* Enjoy!

Yummy Pici

2010-06-25T11:20:00.000+05:30

A very yummy delight that has come to make your day more tasty yes it is Pici a kind of thick, hand rolled pasta it is very much similar to fat spaghetti, it is made up of flour, very delicious recipe as it has originated in the province of Siena in Tuscany, it is hearty pasta and can be best served with rich meat sauce so lets come to know how it is made. Serves 4 to 6 people

All you need:

* 1 Tablespoon Olive Oil

* Hearty Meat Ragu

* 5 Cups Flour

* 1/2 Teaspoon Salt

Other ingredients:

* Olive Oil for Rolling

* Extra Flour For Rolling and For Drying

* Grated Cheese For Serving

How to make:

* Take flour, salt and water in a bowl.

* Make dough by adding required water.

* Knead the dough to make it elastic, then wrap the kneaded dough in plastic wrap.

* Leave it for 30 mins, then use half of it and start rolling, roll it by making it 1/4 inch thick.

* Keep your dough in rectangular shape and make strips.

* Take a strip with lightly oiled fingers first roll into a tube, follow the process as bring both hands to the center of the tube, then gently roll it with your fingers start moving the your hands apart towards the ends.

* Now keep it on Kitchen towel, start cooking just bring salted water to boil pour the pici and let it get cooked.

* Check after 5 min make sure Pici should not be mushy it should be tendered.

* Drain it , now put it to a pot ,now add couple of scoops of sauce into the pot and shake it with pici.

* Now serve the pici in the bowls add more sauce and top it with grated cheese.

* Enjoy!

Mushroom risotto

2010-06-24T12:33:00.000+05:30

A recipe is going to make your mouth watered has directly come to steal your hearts from Italian Kitchen yes it is very delicious Mushroom risotto right in front of you to make your day special so try this for a very unique taste. This classic recipe depends upon the type of Mushrooms.

All you need:

* 60 ml Extra virgin olive oil

* 350-400 g Carnaroli rice

* 50 g Dried porcini mushrooms

* 2 Knobs of butter

* 100 ml of White wine

* 1 Large shallot

* 1 Litre (1 ¾ pints) of hot chicken or vegetable stock

* Salt for seasoning

* Ground black pepper

* 25 g grated Parmesan cheese

How to make:

* Rinse the Mushrooms under running water.

* Soak them in a bowl filled with 600 ml of tepid water for 20-30 minutes, its ladle will be used later .

* Take out the mushrooms and squeeze them properly,make small pieces.

* Heat virgin oil in a large pan with a knob of butter, add shallot finely chopped heat untill they become soft.

* Add mushrooms and stir properly.

* Then add rice and let them get translucent, stir properly.

* Add white wine and let it get evaporate.

* Now couple of ladles of water that was used to soak mushrooms.Add stock on medium heat , keep adding along with the ate of a couple of ladlefuls at a time.

* Do it for 15 min,let the stock get completely absorbed.

* Add Parmesan cheese , remove the pan add butter.

* Risotto should be served "all' onda" , you serve it onto the plate, it should still flow a little.

Sicilian cannoli

2010-06-18T17:38:00.000+05:30

Another tempting recipe is right in front of you to make your day it is very fast to cook and good to eat, so to have a perfect delight just switch to this mouth watering recipe, that is going to give you an unforgettable taste it is Sicilian cannoli, so just got for it.

All you need:

For cannoli Shells

* 20 g of Pork lard

* 300 g of Plain flour

* A pinch of salt

* 160ml of Dry white wine

* 1 Egg yolk (for brushing)

* 20 g of Caster sugar

* 1 tsp of Cocoa powder

* ½ tsp of Ground coffee

For Filling:

* 2 lt. Groundnut oil for frying

* 275 g of Icing sugar some extra for dusting

* 75 g of Candied cherries

* 700 g Sheep milk ricotta

* 75 g of Mixed candied citrus peel

* 2 lt. Groundnut oil for frying

* 75 g of 70% Dark chocolate

* 25 g of Whole shelled pistachios

How to make:

* Sieve the flour with salt,ground coffee and the cocoa powder . Then add caster sugar, along with wine a little bit.

* Right after the initial stirring with he wooden spoon shift the dough on to a working space and knead.

* Wrap it with cling film and keep it in the fridge for 30-40 minutes.

* Lets prepare cannoli filling, just pass the ricotta cheese through a wide mesh sieve.

* Now place the mouli in a large bowl, so that all the processed ricotta cheese can be passed through the bottom grating disc.Add 275 g of icing sugar.

* Mix ricotta and sugar, add candied citrus peel along with the chocolate, it must be chopped not to fine powder.

* Stir well,cover it with cling film and place it in the fridge till the time comes to fill the cannoli.

* Then start making cannoli shells, using rolling pin or pasta machine, then make four equal parts of dough .

* Pass each and every dough with pasta machine roller,starting from the wider settings and keep going until you reach a 2 mm thickness,dnt forget to dust the dough.

* Place the dough sheets over the working space, now make so many shapes with cookie cutter.

* Now take the cannoli tubes with some oil coat their external side, then then discs should be wrapped around the cannoli tubes.

* Place the tube in the center of the disc, brush it with egg so that both sides get sticked, gently pressed the overlapped area.

* Then fry them in oil,make them golden brown and place them on kitchen paper, squeeze the tubes to take out cannoli shells.

* Now put candied cherries along with e pistachios to decorate dust them with icing sugar.

* Enjoy it with coffee!

Risotto alla Milanese

2010-06-16T11:43:00.000+05:30

Another tempting stuff that has directly rushed from the kitchen of Italy to make your day very special is Risotto alla Milanese, this recipe will definitely make your mood and really going to be your favourite so try this mouth watering stuff what are you waiting for.

All you need:

* Salt for seasoning

* 350-400 g of Carnaroli rice

* 40 g of Beef bone marrow

* 60 g Grated Parmesan cheese

* ½ Onion (finely chopped)

* 1 Litre of hot beef or chicken stock - 2 stock cubes

* 50 g of Butter

* 0.15-0.20 g Saffron powder100 ml of White wine

How to make:

* Add 30 g butter in a pan and melt it.Add onion finely chopped on medium heat then add the bone marrow cook it for three min.

* When the onion becomes soft add rice, keep stirring till the rice get coated properly.

* It will become translucent cook it for 3 min.

* Add white wine let it get evaporated.

* Turn the heat low and ad stock,it should be added at the rate of a couple of ladlefuls at a time.

* Once it get absorbed add more stock,do it for 15 min keep stirring.

* Cook it for 15 min, when the stock gets absorbed completely add more if needed.

* Now put saffron powder in a glass,add stock, dissolve the saffron and add it to the pan.

* Stir well and let the rice become al dente.

* Add the Parmesan cheese and butter.Turn off the heat.

* Cover the pan.

* Serve hot .

* Enjoy!

Spaghetti with sheeps cheese and black pepper

2010-06-14T11:00:00.000+05:30

This special recipe is made from cheese to give you a yummy delight , if you a cheese lover then you cant afford to miss it as this recipe is really tempting because it is made from Spaghetti so try this and feel the difference.

All you need:

* 150 Pecorino romano cheese

* 400 g of Spaghetti

* 10 g (1/3 oz) Black pepper

How to make:

* Put the cheese in a bowl, add crushed pepper.

* Mix properly to distribute the pepper properly.

* Now its time to drain the spaghetti .

* Put the Spaghetti in the bowl of pepper and cheese.

* Stir the stuff energetically, cheese will give you some creamy taste.

* Add bit of hot water if you think Spaghetti is dry.

* You can add butter to make it moist.

* Now serve hot,Enjoy!

Penne all'arrabbiata

2010-06-11T18:41:00.000+05:30

Very yummy taste that gives you ultimate delight , a recipe called Penne all'arrabbiata in this there is a use of chili, you can add so much of chilli as you want, it got originated in the central part of Italy, basically it follows Roman cooking tradition. So to have a roman taste try something different this time and just switch to this mouth watering stuff.

All you need:

* 2 Cloves of garlic

* A small handful of flat leaf parsley

* 400 g of Penne rigate pasta

* 90 ml of Extra virgin olive oil

* 500 g of Chopped tomatoes

* Salt for seasoning

* 2 or 3 Whole dried red chili

How to make:

* Chop chili and garlic

* Then heat the olive oil and put chopped ingredients.

* Make garlic golden brown

* After that add chopped tomatoes and stir.

* Add salt.

* Cook the stuff on medium heat for about 20-25 minutes, to make the sauce ready.

* Then add boil pasta to sauce, stir well and coat the pasta will sauce.

* Sprinkle chopped parsely, stir and serve .

* Enjoy!

Spaghetti with aubergines

2010-06-09T18:52:00.000+05:30

A very simple and special recipe but very mouth watering, as it is going you a very different flavour although it requires more tome than ordinary recipe of spaghetti requires, a wonderful and ever lasting taste that is going to make your day so try it for a very new flavour: First of all you need to prepare aubergines and after that prepare base sauce.

All you need:

1. 1 Large aubergine

2. Sunflower oil for deep frying

To prepare the base sauce:

1. 400 g of Sieved tomatoes
2. 60 ml of Extra virgin olive oil
3. 400 g of Spaghetti
4. 1 Clove of garlic
5. 1 Big shallot
6. 10 Basil leaves
7. 1 Red chili - medium hot
8. Salt for seasoning
9. 10 Baby tomatoes

How to make:

1. Deep fry the aubergine slices in sunflower oil.

2. Cut the ends off the aubergine ,make it half as one half in order to have half moon shapes, other half can go for long strips, Half moons and strips should be sliced finely then ,make them brown then put it
on kitchen paper.

3. Follow same with the strips.

4. Then cover with kitchen paper as the excess oil will be removed from aubergine , use salt for seasoning .

5. Now heat extra virgin olive oil in a saucepan, put finely chopped shallot, make the heat sweat let it be golden and soft.

6. Then chopped garlic and chili together and stir, along with sieved tomatoes and stir well for 4-5 min.

7. Add salt, finally add baby tomatoes, remove from heat to prevent overcooking.

8. The moment spaghetti is ready, put the saucepan with the sauce onto the cooker again, pour spaghetti in and stir thoroughly heat should be medium-high.

9. Now top it up with a sprinkle of Parmesan cheese.

10. Serve and enjoy!

Radicchio and smoked cheese risotto

2010-06-02T16:33:00.000+05:30

Red radicchio and smoked cheese is really a classic recipe , it is very common in North East of Italy, mainly in the Treviso province,There are so many varieties of red radicchio, to have a delight just try this very yummy and delicious recipe, to give you an extra different taste, so try this tempting delight.

So all you need is:
75 g of Butter
50-400 g of Carnaroli rice
½ Onion
150 g of Red radicchio leaves
100 ml White wine
100 g of Smoked cheese
1 Litre of hot vegetable stock - 2 stock cubes
Salt for seasoning.

How to make:
Start with separating radicchio leaves,dry, wash them and take out the hard white core part of the leaves, chop them by making thin and long strips. Make thin slices of cheese, in a pan put 50 g of butter and melt it, add onion. For about 3-5 minutes Sweat the onion over a medium heat .Then add the radicchio. Now its time to wilt the radicchio for 2-3 minutes, it will reduces its volume by about 1/3. Add rice,stir till it get coated with butter, it will become translucent, stirring continuously.
Now add white wine let it get evaporated. Then add stock and make the heat low, it should be added at the rate of a couple of ladlefuls at a time, add more when the former get absorbed, keep stirring regularly. Then after 15 min, taste and check the rice whether it is cooked, make it al dente, add salt if needed. Add cheese slices at about 1 min before you put the cooker off. Stir and let the cheese melt, when the rice is cooked al dente, add more butter. Then cover the pan. Then serve it .
Enjoy!

Seafood risotto

2010-05-31T18:34:00.000+05:30

Yummy recipe that is going to make your day as well as make your mouth watering, just arrived from the kitchen of Italy yes this is Seafood risotto, such a delicious recipe that will surely send you to the moon,very easy and fast to cook and good to eat.So try it

All you need :

500 g Seafood selection
350-400 g Carnaroli rice
2 Cloves of garlic
75 ml of Extra virgin olive oil
1 Chili
1 Shallot should be finely chopped
30 ml of Tomato puree
100 ml of White wine
A small handful of flat leaf parsley (roughly chopped)
1 Litre of hot fish stock - 2 stock cubes
2.5 ml of Cracked black pepper
Salt for seasoning

How to make:

Firstly defrost the frozen fish then pat it with dry paper.Then take 500 g of dry seafood. Now put the olive oil in the pan, heat then add chili and garlic, let
garlic becomes golden at gentle heat. When it becomes golden remove it out of the pan, after that take out the chili. Make the heat medium, then add seafood to the pan, cook it for 2-3 min and stir well. After 2-3 min remove the seafood from heat and put it into a bowl. Keep aside, then back to the pan here you will get flavoured oil. Add finely chopped shallot and rice,make the rice completely coated
with oil, it will become translucent cook for 2-3 min.Then ad wine it will evaporate.
Make the heat medium and add stock, add it at the rate of a couple of
ladlefuls at a time.

Add more when it is absorbed, carry it out for about 15 min, dont leave the pan alone. Add tomato puree,stir and distribute it evenly,then add stock as
required, then add seasoning-pepper and salt. After 15 min add seafood to pan and make the heat high. From now taste the rice every min, until it becomes al dente.When the stock is absorbed completely add half ladle When the rice is cooked perfectly add parsley and stir. Now it is ready to serve . Enjoy!

Tuscan Navy Bean Soup

2010-05-28T11:50:00.000+05:30

If your mood has changed and you want to try soup this time then here
is very tasty Tuscan Navy Bean Soup has arrived to give you a
wonderful taste, it has directly come from Italian kitchen, so try
this very fast to cook and tasty retreat.

All you need:
1 medium onion should be chopped
3 cloves garlic should be minced or pressed
2 tablespoons olive oil
3 cups of vegetable broth
1 teaspoon of dried basil
1 16 oz. can peeled tomatoes (undrained) -- chopped
salt & pepper to taste
1/2 teaspoon of dried oregano
1 16 oz. can navy beans with liquid
1/2 cup small uncooked pasta

How to make :

Take a large soup pot and heat olive oil over medium heat..
Add onion and saute about 1 minute.
Now add saute and onion about 1 minute.
Then garlic, spices, tomatoes and broth.
Make it boil add pasta.
Make low heat and cover.
About 10 min simmer it, then stir.
Now add beans and heat it.
Enjoy!

Fast tiramisù 4 four

2010-05-26T14:25:00.000+05:30

Very delicious and yummy taste has arrived for you from the Kitchen of Italy, in this recipe less ingredients are used and this doesnot contain alcohol,a yummy recipe that is particularly suitable for those who are teetotal. Very easy to cook and good to eat, so this time if you want to change your flavour then go for Fast tiramisù 4 four.

To make it all you need:
100 g of Icing sugar
50 g of Italian mascarpone cheese
1 Pack of Pavesini biscuits
4 or 5 Egg yolks
200 ml Strong espresso coffee (cold) or coffee prepared with a moka
Cocoa powder for dusting
Few drops of vanilla extract

Procedure:

Take a large bowl put the egg yolks.
Beat them and add sugar,make it pale yellow .
Then add few drops of vanilla extract.
Make it evenly distributed by beating.
Add the mascarpone to the egg-sugar-vanilla cream and blend together.
Now you get tiramisù cream.
Its time to assemble tiramisù. U can prepare 4 little rectangular dishes, about 16 cm x 8 cm.s
Now dip biscuits in coffee, one by one and lay them on dish,put tiramisù cream..Do0 the same process to form another layer of biscuits.
Now spread the final layer, sprinkle with cocoa powder and put the tiramisù in the fridge and leave it for about 4 hours before serving it.
Enjoy!

Caper and anchovy sauce (grilled fish)

2010-05-24T12:36:00.000+05:30

If this time if you are in the mood to eat grilled fish then here is very tasty and tangy option for you yes its name is : Caper and anchovy sauce, that has directly come from the kitchen of Italy so try this very ultimate and happening food recipe.So all you need is:

100 ml of Extra virgin olive oil
4 Large tuna steaks
Lemon zest from one small lemon (finely chopped)
40 g Capers (finely chopped)
10 g of Anchovy paste
3 g of French mustard
Salt for seasoning
10 ml Lemon juice

Procedure:
Put olive oil in a small glass bowl, then add lemon zest , capers, Lemon juice, Anchovy paste,mustard, at last add salt to taste. Now take a small pan and fill it with boiling water halfway, then set the heat low don't let the water boil. Put over the pan that glass bowl containing all the ingredients,then for 5 min cook bain Marie , make the heat off, leave the bowl on the pan lat the sauce warm
With olive oil, brush the tuna steaks.

Make the grill pan over the heat for 5 minutes it would turn hot and ready for the steaks, after that put the tuna steaks on the pan. Cook them for 3-4 min. Turn them another side. Now put caper and anchovy sauce and cover each of the steaks. enjoy!

The Italian Stallion

2010-05-19T17:17:00.000+05:30

If you need some change in your daily menu then here is a wonderful option for you just directly from the Kitchen of Italy , this very tempting and delicious Italian recipe is very fast to cook and good to eat, and will definitely give you an ultimate taste that you have never had experienced before,so to have this yummy recipe all you need to gather is:

* 1, 15 ounce can of diced tomatoes, with juice
* Tomato Sauce
* 1/4 cup of dry red wine
* 2 teaspoons of Italian seasoning
* 1 tablespoon of sugar
* 1/4 teaspoon of salt
* 1/4 teaspoon of black pepper

For special pork topping :

* 1/3 pound of lean ground pork
* 1 tablespoon of olive oil
* 1/2 cup of yellow onion, finely diced
* 1/4 teaspoon of salt
* 2 garlic cloves, minced
* 1/4 teaspoon of salt
* 1 tablespoon red wine vinegar
* 1/2 teaspoon Italian seasoning

To make Sauted Mushrooms:

* 4 ounces of button mushrooms, sliced
* 1 tablespoon of unsalted butter

You can add:

* 1, 13.8 ounce can refrigerated pizza crust
* 4 ounces of sliced salami
* 1-2 tablespoons all purpose flour
* 4 ounces sliced provolone
* 1/2 cup fresh basil, chiffonade
* 4 ounces fresh mozzarella, diced
* 2 tablespoons Parmesan cheese, freshly grated
* 1 large egg, lightly beaten

How to make:
Heat the oven to 375 degrees. Then you need to mix all sauce ingredients , reduce heat and uncover, then remove from heat and lend it till it becomes smooth, then heat the sauce until it thickened.Then remove from heat and let it cool. Heat olive oil on a medium heat, now add pork,garlic, onion, salt, pepper and Italian seasoning. Stir and cook constantly, make pork light brown, add red wine vinegar and cook it for two minutes , remove from heat.Now melt butter is a small saucepan , add mushrooms and cook about 8 min, then remove from heat, now carefully unroll pizza dough onto floured surface. Now pull the edges outward and make rectangle, now make layers of provolone cheese slices onto dough leaving a 1 inch border along long ends of dough, and a 2 inch border at the short end of dough. Now make another layer of salami, mushrooms, pork and mozzarella in an order. Make topping with tomato sauce, Sprinkle with fresh basil. Then roll up jelly roll style, press and deal the ends, on a cookie sheet sprayed with cooking spray place roll, seam side down,now brush the roll with beaten egg. Sprinkle Parmesan cheese. Bake it for 20 minutes, then cut 4 slits across top of roll. Return to oven and bake 5 minutes. Remove, and let sit for 5 minutes before serving.
Now serve it with tomato sauce.

Calamari Stew with Garlic Toast

2010-05-10T17:42:00.000+05:30

Very delicious Italian Recipe, very fast to cook and good to eat, if you want to change you daily menu then this is perfect destination for you, so try this for an ultimate delight and new taste, Calamari Stew with Garlic Toast is just for you to make your day filled with utmost flavour that you have had never got before so what are you waiting for just try this very delicious taste.

For Calamari Stew:

* 2 cloves of garlic, cut in 1/2
* 2 tablespoons of olive oil
* 1 cup of white wine
* 1 3/4 cups of tomato sauce
* 1 teaspoon of fresh chopped thyme leaves
* 1/2 teaspoon of salt
* 1 teaspoon of red pepper flakes
* 2 pounds of calamari (squid), bodies thinly sliced and tentacles whole
* 1/2 teaspoon of freshly ground black pepper

Procedure:
To make Calamari Stew: Warm the oil at medium heat, now add garlic cook for 2 min, until fragrant, remove the garlic down add tomato sauce, red pepper flakes, white wine, thyme, pepper and salt, take the mixture into simmer, its time to add Calamari, keep continuing cooking the mixture for about 2 min, serve with Garlic Toasts.

To make Garlic Toast, you need to preheat the oven to Garlic Toast.In the mean time drizzle the bread slices with olive oil. Make the bread crisp and toast get it turned brown after 8 to 10 min take out from the oven , rub the top of the toasts with whole garlic cloves. Now its time to serve with Calamari Stew.

Brian's neapolitan ragù

2010-05-06T15:02:00.000+05:30

A perfect delight to make your day and if you are fed up of your daily routine food then why not try this very new Brian's neapolitan ragù. All you need is :

100 g Smoked bacon (pancetta affumicata)
500 g of Minced beef
1 Onion (finely chopped)
75 ml of Extra virgin olive oil
250 ml (slightly less than½ pint)
4x400 g Tins of plum tomatoes
3 Bay leaves
Salt
1 Small rosemary sprig

Steps:
Take some olive oil in pan heat it, add onion and for about 10 min sweat off , till onion becomes soft. After 5 min, add onion and garlic, let it be soft then on high heat add meat, th bacon needed to be minced like the minced beef should be finely chopped. Stir i becomes brown and redwine and rosemary, stir well. When it changes to brown add tinned tomatoes , on high hat heat keep cooking until it reaches simmering point. Make the heat low .Now season it with salt not o muchas this is initial seasoning . Simmer it for 2 ½ hours,lt the sauce gets reduced, keep checking the seasoning in then n and add some salt. As ragu mis ready now boil the pasta, an can top it with ragu, you can also top it with grated Pecorino or Parmesam cheese. Or you can freeze your ragu and use when ever want.

Chocolate Salami

2010-05-03T12:52:00.000+05:30

A salute of chocolate to food lovers, very yummy and tempting, this dessert is very popular in Italian Families and very frequently eaten in the evening time with coffee. Very good to eat and fast to cook gives you a perfect delight . So here is very tempting Chocolate Salami for you. You can serve eight people , it takes 30 min to cook.

All you need is :

100 g of Dark chocolate 85% cocoa can be used
100 g of Sugar
30 ml of Dark rum
300 g of Rich tea biscuits
2 Eggs
150 g of Butter (unsalted)

Steps:
Cut butter into pieces, make it warm to room temperature.
Put the chocolate pieces into small bowl and melt it .Use bain marie method.
Stir it with spoon, when it melted completely remove it and let it be cooled.
Put biscuits in a bowl and crumb it.
Now work butter with an electric whisk and add ingredients.
Add sugar and eggs, now whisk it, further add melted chocolate.
Now add Rum and whisk, shift the mixture into another bowl that contains biscuit crumbs.
Mix the mixture properly.
Result should be chocolate dough.
Mould the dough in the shape of salami, put on a layer of cling film an wrap it. Press it to make compact, seal the sides and put it to the fridge for two hours.
Now take out and slice it.