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.


Monday, 6 April 2009

Classic Caprese Salad

Classic Caprese Salad
ingredients:  1 fresh tomato,
                       1 fresh mozzarella,
                       leafs of basil,
                       olive oil,

Wash the tomato, dry and slice it in rounds, slice the mozzarella.
In a flat dish, lay a slice of tomato, a slice of mozzarella, a leaf of basil and keep doing until finish.
Now drizzle it with olive oil and season with a little salt.
Serve cold.

Let's stay light!! Great dish for the summer..

Friday, 3 April 2009

Spaghetti Aglio, Olio e Peperoncino

Spaghetti Aglio, olio e Peperoncino
This is a very special dish for the italians.

ingredients: 500g of spaghetti,
                       1 clove of garlic,
                       fresh flat parslay, 
                       1 chilly, 1/2 red, 1/2 green(fresh),
                       olive oil

On a chopping board, shred the parslay, chop the chilly and half the clove of garlic,

In a large pan lightly brown the garlic and the chilly with the olive oil, make sure not to burn it and put it aside,

Boil the spaghetti and when cooked saute them in the same pan with the mixure adding the shred parslay,

Make sure that you saute theme for just less than a minute on a medium flame and finish,

Serve hot.(4 people)



Wednesday, 1 April 2009

Ribeye with Rocket and Balsamic

Ribeye with Rocket and Balsamic

ingredients: 300-400g of ribeye beef steak, 
                       rocket salad,
                       olive oil,
                       Balsamic vineger,
                       salt - black pepper

Get the grill pan very hot, meanwhile season the ribeye with salt and black pepper on both sides.
When the pan is hot enaught, grill the ribeye first in one side and than in the other. Choose how you want it cooked (eg rare, medium, well done...). Once ready leave it to rest for few minutes.
In a bowl season the rocket with olive oil, balsamic vineger(not too much), salt and black pepper.
Now lay the rocket on a wide plate and again lay the ribeye on top of the rocket.
Season the ribeye with a little olive oil, a little balsamic and it's ready to eat.