Tuesday, 23 March 2010

Tagliatelle al nero di Seppia(Squid black Ink)

Tagliatelle al Nero di seppia(Squid black ink)


500g Tagliatelle pasta,
Fresh Squids as much you like,
Black ink from the squids,
1 glove of garlic,
Fresh parslaey,
White wine (1/2glass),
200g Tomato sauce (italian passata),
salt and pepper,
X.V. Olive oil

In a large pot lithly brown the garlic with the olive oil.
Than add the Squids and let them brown a bit , than add the ink and stiring add the white wine.
Keep it stiring for 2-3 minutes till it reduce but not too much..
Ok, now add the tomato sauce(italian passata), ajust it with salt and pepper and leave it to cook for about 15 minutes (medium flame) and finish.
Boil the tagliatelle pasta, season them with nero di seppia sauce and top it up with the fresh parslay. Serve hot, 4 people.

aOnce again italian cooking guide wish you BUON APPETITO and hope to spend more time on the blog...

Wednesday, 20 May 2009


Sorbetto di Fragole(Strawberries Sorbet)

Sorbetto di Fragole(Strawberries sorbet)

Sorbetto di Fragole(Strawberries sorbet)


600g of strawberries,
300g of sugar,
white wine,
1 glass of water

Wash the stawberries with the white wine so they remain with a nice porfume.
Blend the strawberries with a blender and reduce them like pure', put them in a bowl.
In a pot melt the sugar with the glass of water at low flame and stiring until the water makes big bubbles.
After prepared the scirop, let it cool down and than add it to the bowl with the strawberries pure'.
Now that the mixure is ready, freeze it in a suitble container for at least 2 hours.
Serve using a nice tall glass and decorate with fresh strawberries and leafs of fresh mint.


Monday, 11 May 2009

Side dishes

Green peas with Italian pancetta

Green peas with Italian pancetta

Green peas with Italian pancetta.

ingredients: green peas
                      diced Italian pancetta,
                      1/4 of white onion,
                      olive oil,
                      salt - pepper

In a pan brown the onion in olive oil, than add the Italian pancetta and leave it to brown too.
Now add the peas, season with a just little salt and black pepper.
Stearing leave all to cook for 3-4 mnutes and finish.
Serve hot or warm.

This shows how once again the italian cooking can be so easy, tasty, and healthy at the same time in a simple recipe...


Wednesday, 29 April 2009

Meat balls in Tomato sauce

Meat balls in Tomato sauce

Beef mince meat,
1/2 clove of garlic,
2 full spoon of thin bread crumb,
1 egg,
salt - black pepper,
parmisan (be generous)
On a chopping board shred the parslay and chop the garlic as thin as you can.
In a bowl mix the mince meat with the parslay, the garlic, the bread crumb, the grated parmisan adding a little salt and black pepper, than add the egg mixing all together until the mixture is nice and solid but soft.

Now start to make balls with the mixture of the size that you like (I suggest not too big otherwise they will taste less than what they should). Once you have done put them on a side covered with climfilm.

The sauce:
1/4 of chopped white onions,
500g of tomato sauce (passata di pomodoro),
leafs of fresh basil,
olive oil,
salt - black pepper

In a large pot, brown the chopped onion with olive oil and add the tomato sauce (passata di pomodoro).
When the passata start to boil, put the meatballs in and leave it to cook for at least 20 minutes (slow-medium flame), adding a little salt, black pepper and some leafs of basil to the sauce, making sure that the balls don't stick to the bottom of the pot, and finish.
Serve hot or warm.


Monday, 20 April 2009

Farfalle (Butterfly) with creamy Salmon sauce

Farfalle (butterfly) with creamy Salmon sauce 

ingredients: 500g of farfalle(butterfly),
                       100g of smoked salmon,
                       1/4 of white onion,
                       50g of double cream,
                       olive oil,
                       1 fresh tomato,
                       fresh flat parslay

Wash the tomato, dry and cut into cubes. Cut the salmon in small pieces.
In a large pan brown the chopped onion in olive oil, than add the salmon, after 30-40 seconds add the fresh tomato in cubes, leave it to cook for 1-2 minutes,

Now you can pour the cream and leave all to cook until the cream starts to buble and finish,

Boil the farfalle (butterfly) and when cooked season it with the salmon sauce and sprinkle with fresh parslay,

Serve hot(4 people).
Add some black pepper on top for more flavor.