Roasted peppers and pinenuts bruschetta

Ingredients per 6 persons

Stale bread, 6 slices
Peppers, 3 of different colors
Pinenuts, 2 tbsp
Garlic, 1 clove
Basil, a few leaves
Olive oil
Salt

Procedure

Wash the peppers, remove the stems and the seeds and cut each of them into 4 halves.
Heat a griddle pan until it is very hot. Place the peppers over it until the skin blisters and the peppers soften. It will take 10 minutes. Season with salt.
Turn the peppers and roast them also on the other side.
Slice the bread, toast it and rub a garlic clove over it. Then cut the peppers into thin strips and toast the pinenuts.
Put them in a bowl with 4 tablespoons of olive oil and the basil leaves, then mix everything well together. Put the mixture over the bread, then drizzle with olive oil. Serve warm or cold.

Thanks to: My Little Italian Kitchen

Alida Zamparini – My Little Italian Kitchen

My name is Alida, I come from the North-East of Italy and I currently live in the UK. In my kitchen I love to re-create dishes my mum would do for me as a child. I started cooking as a teenager; my favourite hobby was baking during the long Italian school summer holidays. I first started baking simple cakes and only later moved onto cooking proper meals.
My blog is a collection of recipes with an Italian flair. I created it in order to save and share my recipes which are a mixture of my own ideas but I often get inspired by magazines, the web, books and newspapers. I often start a recipe and then I change it altogether as I go along. Cooking is an expression of who you are and your personality. You have to put your whole self into it: your passion, feelings and experiences all go into the food and you become part of the recipe.
I believe in ingredients which are locally sourced and in season whenever possible as this is the secret for the greatest tasting meals. There is also lots of pleasure when plates are wiped clean and every stomach is satisfied!

Web site

 

– See more at: http://www.iloveitalianfood.org/recipes/roasted-peppers-and-pinenuts-bruschetta/#sthash.I9ymCeO1.dpuf

Appetizer With Prosciutto Di Parma and Parmigiano Reggiano

Ingredients per 35 persons

Flaky pastry, 8,8 Oz
Prosciutto di Parma, 7 Oz
Flakes of Parmesan cheese, 5,2 Oz

Procedure

Roll out the dough and place the ham slices over the entire surface. Cover with flakes Parmesan cheese. Roll up the puff pastry from the long side and cut into slices half an inch high. Place the parchment paper on a baking pan and place the washers a bit spaced, they will grow during cooking. Bake in preheated oven at 200° C for 10-12 minutes. Arrange on a plate and eat warm.

– See more at: http://www.iloveitalianfood.org/recipes/appetizer-with-prosciutto-di-parma-and-parmigiano-reggiano/#sthash.iKTCTdDD.dpuf

Crudaiola Pasta

Ingredients per 4 persons

Pasta, 4 cups
cherry tomatoes, 10
fresh tomatoes, 10 oz
olive oil
salt
Bread, 2 slices
Olive, a few
Basil, a handful
Thyme, 1 stick
Garlic, 2 cloves

Procedure

Cut the tomatoes into pieces and the cherry tomatoes in half. Marinate them for half and hour with one clove of garlic cut in half, the basil, the olives, the thyme, a pinch of salt and 4 tbsp of olive oil.

Toast the bread, rub it with the remaining garlic and reduce it into small crumbs.

Cook the pasta al dente, drain and mix it with the tomatoes.

Serve with a little olive oil, breadcrumbs and decorate with thyme and basil leaves.

Recipe:

– See more at: http://www.iloveitalianfood.org/recipes/pasta-crudaiola/?lang=en#sthash.UddKblGt.dpuf

Pennette with peas and chiodini mushrooms

Ingredients per 4 persons

penne, 17 oz (other shape of medium pasta)
boiled peas, 8,8 oz
chiodini (honey) mushrooms, 8,8 oz
1 carrot
garlic, 1 clove
olive oil, 3 tbsp
salt
pepper

Procedure

Fry over low heat the garlic with the oil, add the boiled peas, the mushrooms, the diced carrot, salt and pepper and cook for a few minutes.
In a saucepan, boil water for the pasta, cook it, drain it and pour it into the pan of sauce.
Cook on a low-medium heat to season it more and serve.

Thanks to: Cooking With Julia

– See more at: http://www.iloveitalianfood.org/recipes/pennette-with-peas-and-chiodini-mushrooms/#sthash.RvahgNbd.dpuf

Festive roast duck with orange and berry sauce

Ingredients per 4 persons

Duck, 1 (about 4lb 6oz.)
Roasting potatoes, 2,2 lb
Rosemary, 2 sprigs
Sage, few leaves
Bay leaves, 3
Unwaxed oranges, 4
Fresh raspberries, 3,5 oz
Fresh cranberries, 7 oz
Brown sugar (or light muscovado), 1 cup
Olive oil
Salt
Pepper
Honey, 2 tbsp
Onion, 1
White wine, as needed

Procedure

Stuff the duck with the onion, rosemary, sage leaves, one orange, the peel of one orange and the bay leaves. Seal with two toothpicks and prick the skin with a fork around the legs. Rub with salt and pepper and olive oil all over the skin (if you prefer, you can use butter).
Place the duck on a rack over a roasting tray and put it in the hot oven at 392F for 30 minutes.
Peel the potatoes, put them in a saucepan covered with cold salted water, boil them for 8-10 minutes and drain.
Remove the duck from the oven, draining off the excess fat; remove the rack and pour a dash of white wine over the duck, then add the juice of half an orange, drizzle the honey and place some orange slices over the breasts.
Scatter the potatoes around the duck, then stir them into the fat and sprinkle them with salt.
Return to the oven lowering the temperature to 356F. Roast for 1 hour and 10 minutes, until the skin is crisp and golden brown. Drizzle, from time to time, with white wine and turn the potatoes so they will roast evenly.
Prepare the berry sauce by cooking the berries with the juice of 2 oranges and 1 cup of sugar. Leave a handful of raspberries aside. Then add the zest of one orange and cook for about 15 minutes and add the remaining raspberries during the last 2 minutes, so they will retain their shape and they will look good on the table.
Once cooked, remove from the oven and seal tightly with tin foil. Set aside to rest for 15 minutes before serving. Serve the duck with the berry sauce and the cooked vegetables.

Thanks to: My Little Italian Kitchen

Alida Zamparini – My Little Italian Kitchen

My name is Alida, I come from the North-East of Italy and I currently live in the UK. In my kitchen I love to re-create dishes my mum would do for me as a child. I started cooking as a teenager; my favourite hobby was baking during the long Italian school summer holidays. I first started baking simple cakes and only later moved onto cooking proper meals.
My blog is a collection of recipes with an Italian flair. I created it in order to save and share my recipes which are a mixture of my own ideas but I often get inspired by magazines, the web, books and newspapers. I often start a recipe and then I change it altogether as I go along. Cooking is an expression of who you are and your personality. You have to put your whole self into it: your passion, feelings and experiences all go into the food and you become part of the recipe.
I believe in ingredients which are locally sourced and in season whenever possible as this is the secret for the greatest tasting meals. There is also lots of pleasure when plates are wiped clean and every stomach is satisfied!

Web site

– See more at: http://www.iloveitalianfood.org/recipes/festive-roast-duck-with-orange-and-berry-sauce/#sthash.fAh5UWDM.dpuf

STUFFED PEPPERS

STUFFED PEPPERS
PEPERONI RIPIENI

Ingredients:
3 bell peppers
120gr (0.5cup – 4.2oz) white bread
300ml (1.2cup – 10oz) milk
400gr (1.75cup – 14oz) tins tuna fish in oil, well drained
1½ tbs capers
4 anchovy fillets in oil, well drained
1 garlic clove
1tbs grated parmesan
1tbs grated pecorino romano
20 green olives
black pepper
extra virgin olive oil.

Begin by washing peppers, cutting their caps and removing seeds. Set aside. Now prepare the filling. First, place bread in a bowl with milk. After 10 minutes or so, drain it and squeeze it. In a food processor place tuna, anchovies, capers, garlic, bread, parmesan, pecorino and black pepper. Switch on and give it a pulse action several times until youl’ll obtain a fine, smooth mixture. Transfer it in a bowl and add sliced olives. Now put the mixture into peppers, then lay them in a lightly oiled roasting tray and place each cap near each pepper. Place the tray on a middle shelf into the oven at 200°C (400°F, gas mark 6) and cook from 50 minute to 1 hour. Serve warm or even at room temperature.

LINK: www.zenzeroecannella.net

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Ingredienti:
3 peperoni rossi medio/grandi o 4 piccoli
120gr di pane bianco raffermo
1 bicchiere di latte (ca. 300ml)
400gr di tonno sott’olio sgocciolato
1 cucchiaio e ½ di capperi
4 alici sott’olio
1 spicchio d’aglio
1 cucchiaio di parmigiano grattugiato
1 cucchiaio di pecorino romano grattugiato
20 olive verdi snocciolate
pepe nero macinato
olio extravergine di oliva

Lavare ed asciugare i peperoni, tagliare la calotta superiore ed eliminare i filamenti ed i semini all’interno, avendo cura di non bucarli o romperli. Tenere da parte. Preparare il ripieno, iniziando a mettere in ammollo il pane raffermo (o fresco, se non l’avete raffermo!) fatto a pezzetti nel latte. Non appena si sarà ammorbidito, scolarlo e strizzarlo bene per eliminare il latte in eccesso. In un robot da cucina mettere il tonno, le alici, i capperi, l’aglio spremuto, il pane, il parmigiano, il pecorino e il pepe. Azionare alla massima velocità per qualche secondo finché tutti gli ingredienti saranno ben amalgamati tra loro e finemente tritati. Trasferire il ripieno in un piatto, quindi aggiungere le olive tagliate a fettine e mescolare. Riempire i peperoni con il composto, adagiarli in una teglia antiaderente (in “piedi” o “sdraiati”, dipende dalla forma del peperone) e sistemare la calotta accanto ad ognuno. Condire con l’olio (uno o due cucchiai) ed infornare a 200° per 50-60 minuti. Tirare fuori e sistemare su ognuno la calottina. Servire tiepidi o a temperatura ambiente.

LINK:  www.zenzeroecannella.net

POTATO CROQUETTES

POTATO CROQUETTES
CROCCHETTE DI PATATE

Ingredients for 4 people
For the filling:
6 large potatoes
2 yolks
Salt and pepper to taste
A pinch of nutmeg
Chopped parsley to taste
60 grams of grated Pecorino Romano DOP
80 grams of grated Parmesan Reggiano PDO

For the coating:
2 eggs
Flour
Breadcrumbs
Sunflower oil for frying as needed
Salt to taste

Cook the potatoes with steam. Peel and mash. Combine eggs, chopped parsley, cheese and season with salt, pepper and nutmeg. Form the croquettes with your hands. Prepare one plate with flour, one with beaten eggs and one with breadcrumbs and salt: pass the croquettes in the flour, then in eggs and finally in the breadcrumbs: since they are very soft, they will tend to deform. No fear: once they are coated in breadcrumbs you will have the chance to give them the shape you want. Fry in sunflower oil so until they are well browned on both sides. Serve immediately.

LINK: http://www.sicilianicreativiincucina.it/?p=3281&lang=en

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Ingredienti per 4 persone
Per il ripieno:
6 patate grandi
2 tuorli
Sale e pepe quanto basta
Un pizzico di noce moscata
Prezzemolo tritato quanto basta
60 grammi di pecorino romano Dop grattugiato
80 grammi di parmigiano Reggiano Dop grattugiato

Per la panatura:
2 uova
Farina quanto basta
Pane grattugiato quanto basta
Olio di semi di girasole per friggere quanto basta
Sale quanto basta

Cuocere le patate al vapore. Sbucciarle e schiacciarle. Unire le uova, il prezzemolo tritato, i formaggi e aggiustare di sale, pepe e noce moscata. Formare con le mani delle crocchette. Preparare un piatto con la farina, uno con le uova sbattute e uno con il pane grattugiato che avrete salato e passare le crocchette prima nella farina, poi nell’uovo e infine nel pane grattugiato: visto che sono molto morbide, tenderanno a deformarsi. Nessuna paura: una volta che sono impanate restituite loro la forma che volete. Friggetele in olio di semi di girasole in modo che siano ben dorate da entrambe le parti. Servitele immediatamente.

LINK: http://www.sicilianicreativiincucina.it/?p=3281&lang=en