Monday, 30 March 2009

Linguine with Courgette and Pancetta

Linguine with Courgette and Pancetta

ingredients: 500g of linguine,
                       100g of diced Pancetta,
                       1 courgette,
                       2 fresh tomatoes,
                       olive oil,
                       salt, - black pepper

Wash the tomatoes, the courgette and dry them. 
Slice the courgette like shown in the picture,

Cut the tomatoes in cubes,

In a large frying pan, brown the pancetta in olive oil,

 when golden add the courgette and cook for about 1 minute,

 than add the tomatoes, season with just a little salt and black pepper and stiring all,

leave it to cook for about 4-5 minutes and finish.
Boil the linguine and season with the sauce. Serve hot.(4people)
That's how it should look:



Sunday, 29 March 2009

Penne al Burro(butter)

Penne al burro

ingredients: 500g of penne pasta(quills)
                       50g of butter
                       grated parmisan

Boil the penne pasta in a large pot, when cooked drain all the water.
In the same pot add the butter, stir, than add the parmisan cheese and stir more for 30 seconds.
Dish the pasta and top it with more parmisan. Serve hot.(4 people)

This dish is so easy to make and is also one of the Italian's favorite!!

Wednesday, 25 March 2009

Linguine with Aubergines

Linguine with Aubergine

ingredients: 500g of linguine,
                      1 aubergine,
                      4 fresh tomatoes,
                      1/4 of onion,
                      parmisan cheese,
                      olive oil,
                      salt - black pepper

Wash the tomatoes and the aubergine and dry them. On a chopping board, chop the onion and slice the aubergine and the tomatoes in cubes.
In a large pan brown the chopped onion in olive oil, add the aubergine and leave cook for 2 minutes.
Now you can add the tomatoes in cubes, season with salt and black pepper and leave it to cook for 7-10 minutes. Before finish cooking the sauce, add the basil and leave it to rest on a side.
Boil the linguine and when ready season with the aubergine sauce topped with parmisan cheese. Serve hot.(4 people)



Risotto di Montagna

Tuesday, 24 March 2009

Cooking with Olive Oil

Cooking with Olive Oil

A very effective way that most of the population use to reduce calories is to eat less fat.
Ok I do agree with this, but it will reduce your vitamin E which is an essential nutrient found in some oil.
Cooking with a little of healthy oils like olive oil, will help every one to get the vitamin E that we all need.
When you make a salad, dress it with olive oil or if you eat grilled meat or vegetables drizzle it with olive oil as well.  Taste the difference, why not to try!!

Sunday, 22 March 2009

Beatifull Italy

Tagliatelle with Asparagus

Tagliatelle with Asparagus

ingredients: 250g of asparagus,
                      500g of tagliatelle,
                      400g of tomato sauce(passata di pomodoro),
                      1/4 of onion,
                      1/2 carrot,
                      black pepper,
                      olive oil

Wash the asparagus and cut them in cubes but not too small.
Slice the carrot very thin and chop the onion in very small cubes.
In a pan  brown the onion with the olive oil for 1 minute, than add the carrot and leave for another 1 minute.
Now add the tomato sauce(passata di pomodoro) and cook it for about 10 minutes.
When start to boil add the asparagus and season wit salt and pepper.
Leave to cook for 10 minutes with slow flame and finish.
Cook the tagliatelle in boiling water and than season it with the sauce.
Serve hot.(4 people)

Saturday, 21 March 2009


Manzo(beef) sandwich

ingredients: chopped garlic,
                       cooked roast beef,
                       gorgonzola cheese,
                       slices of fresh tomato,
                       ciabatta bread or baguette,
                       olive oil,
                       white vineger,
                       salt and pepper

In a food container put  the slices of cooked beef  with the chopped garlic, top it with the olive oil and the vineger, season with salt and pepper, leave to marinate for 30 minutes. 
When ready, open the ciabatta or the baguette in the midle, spread the gorgonzola cheese on both sides of the bread, lay over the garlic beef, lay the slices of tomatoes and top it with the rocket salad.
Now serve or eat it.

Secondi piatti

Spezzatino di agnello(lamb stew)

Lamb stew. 

ingredients: 1kg of lamb cut into pieces, 
olive oil, 
400g of tomatoes cut into cubes, 
chopped red chilly, 
salt and black pepper. 

In an earthenware pan, brown the pieces of lamb in hot oil, slue for uniform cooking, add the onion, season with salt and pepper and continue cooking. 
After about an hour, add the tomato cut into cubes. 
When starts to boil , add the parslay, the oregano and chilly, stir more times and finish. 
Serve the stew hot. (4-5 people)

Thursday, 19 March 2009

Monkfish with Lemon sauce

Monkfish with Lemon sauce

ingredients: 4 slices of Monkfish tail,
                      2 lemons,
                      2 pickled gherkins,
1 onion - 1 apple,
1 egg,
flower - mustard,
olive oil,
salt - oil for frying
Marinate for at least 30 minutes the slices of Monkfish tail with the lemon and a little salt.
In the meantime, prepare the sauce blending the onion, the gherkins, the apple, the egg and add olive oil enough to keep it soft and dense compound. Add a tea spoon of mustard and 1 thyme. Drain and dry the slices of monkfish tail, cover them with the flower and fry in hot oil. 
Have them drain on paper towels and serve hot accompanied by the sauce.(4 people)


Spaghetti with tuna

Monkfish with lemon sauce


Basil Marinated Tomatoes

Classic Caprese Salad

Basil Marinated Tomatoes

Basil Marinated Tomatoes

ingredients: fresh Tomatoes,
                      1 clove of Garlic,
                      fresh Basil,
                      olive oil,
Chop the tomatoes, chop the garlic very finely and shred the basil.
Now, mix all in a bowl and add some olive oil and some salt.
Cover it with climfilm and leave to marinate for 30 minutes.
Serve on toasted bread.

Spaghetti with Tuna

Spaghetti with Tuna 

ingredients: 500g spaghetti,
100g tuna,
1 clove of garlic,
olive oil,
In a frying pan you brown the garlic in oil until golden, add the chopped tuna and some of the parsley and let it cook for 3 minutes. 
Add the tomato sauce(passata di pomodoro), add a little salt and let it cook for another 15 minutes. Boil the pasta and season with the sauce. Serve hot. (4 people)

Wednesday, 18 March 2009

Staffed Tomatoes

ingrediends: 4 large tomatoes,
                       100g of ricotta cheese,
                       1 egg,
                       bread crumb,
                       grated cheese,
                       olive oil,
Wash the tomatoes and dry. Cut the top part of the tomatoes, empety them and season with salt inside. Leave them up side down for 15 minutes so all the water inside will drop away.
In a bowl mix the ricotta cheese, the egg, 1 spoon full of bread crumb, 1 of cheese and basil.
Staff the mixture inside the tomatoes, lay them on a baking tray, drizzle with  olive oil and top with more grated cheese. Bake it at 200 for 15 minutes. Serve warm.(4 people)


Parma on ciabatta

Parma on Ciabatta bread


Ingredient: Imported  Parma ham, 
                     basil marinated Tomatoes, 
                     fresh mozzarella, 
                     rocket salad,
                     ciabatta roll
Open the ciabatta in the midle, lay over the parma ham,than the mozzarella sliced but not too thick,top it with the basil tomatoes and the rocket. Now serve or eat it.

Tuesday, 17 March 2009

Pasta Courses

Spaghetti with Tuna

Tagliatelle with asparagus

Linguine with Aubergine

Penne with butter

Linguine with Courgette and Pancetta

Spaghetti Aglio, Olio e Peperoncino

Farfalle (butterfly) with creamy Salmon sauce

Tagliatelle al Nero di seppie (Squid Black ink)

Risotto in motagna

ingredients: 350g rice, 
200g of chestnuts, 
200g sausage , 
200g mushrooms, 
beef stock, 
white wine, 
grated parmisan, 
Boil the chestnuts, skin and shred them. Slice the mushrooms. Melt the butter in a saucepan, add the chopped onion until golden, come the skinned and crumbled sausage. Cook for 5 minutes. Add the white wine and let evaporate. Than add the mushrooms and continue cooking for 10 minutes. Add the rice, and then begin to soak it all with the boiling stock. Mixing and bathing with the stock, let it cook for 10 minutes. Add the chestnuts and cook for another 10 minutes. At the end of cooking add the parmesan and serve hot. (serve 4 people)

Monday, 16 March 2009

Crostini with mozzarella

Crostini with mozzarella
ingrediens: slices of bread, 
mozzarella cheese,
olive oil,
salt and pepper
In a baking dish pour a thread of oil, to grease the bottom and the sides, place the slices of bread, moistened with just drops of milk, then lay over thin slices of mozzarella, sprinkle salt and pepper, a thread of oil and passed into the hot oven at 180, leaving cook until the bread is golden and the cheese partially melted. 
Serve the crostini very hot.

Bruschetta with sausage

Bruscetta with sausage 
ingredients: fresh sausage skinned and shredded,
slices of bread,
cloves of garlic,
olive oil and salt 
Put on the grill embers of wood laid the slices of bread and take them off when colored, rub them with cloves of garlic, spread the mixture of sausage, seasoned just with salt, moisten with a little oil, then serve.


Bruscetta with sausage

Crostini with mozzarella

Staffed tomatoes

Classic Caprese

Saturday, 14 March 2009

Abruzzo nel cuore

When we sit at the table in Abruzzo the joy is big, the landscape appears each time as a flash, reflecting the courses of the food, so the sea, so the pastures, so the yard, so the mountains, so the incredible sunsets. 
Here the work is always very sweaty and deserves reward.
Finally in the cooking there is freedom, autonomy to play, to make music. 
The personality of the meats allows the entry of the orchestra. 
If we returned home and we find the company of the chimney and fire, than we throw ourself to the ground on a rug or chair, then the variety of liquor could dazed . 
This coarseness, in fact, hides the pleasure for the nature of this warm hospitality. 
It is not a random that the mission conducted by the Abruzzese cooks for centuries from their land in the world to spread the civilization of the table.
In the kitchen and on the table is pure art, without limit of time.
An hypothetical menu Abruzzese, made of cold cuts, maccaroni alla chitarra, charlgrilled peppers, does not suffer some of reverence for anyone. 
I hope that this might be clear to know a little bit more about l 'Abruzzo that we walk and walked for years.