Fried fish

INGREDIENTS

1 kilogram of fresh mixed fish
200 grams of flour
lemon
1 liter peanut oil
Salt

Dry the fish with kitchen towels, salt and flour. Allow to stand for 1 hour

Heat oven to 180 degrees.

In a frying pan bring to boil the peanut oil to fry the fish. Start but not with too much of it, cause it has to be crispy and golden brown. Pour into a baking dish and leave in oven at 100 degrees. Continue until supplies last. Serve immediately with lemon peels.

Grilled vegetables with tuna

INGREDIENTS


1 slice of bluefin tuna
Spices for fish
1 Eggplant
1 red bell pepper
50 gr. Feta
Belgian salad
Salad of Treviso
Extra virgin olive oil
Salt and pepper


Spice the fish well and leave in refrigerator for 2 hours. Cut the eggplant and bell pepper, sliced ​​and grilled in a frying pan from grill. Cut the salad and feta. Bring a large pan over high heat antiadrente bottom and pour a dribble of olive oil. Cook the tuna for 1.5 minutes on all sides. Then cut into slices on a baking board and preparear the plate as shown.

Grilled tuna

INGREDIENTS


1 slice of bluefin tuna
1 red bell pepper
1 leaf of Treviso salad
1 clove of garlic
50 grams of Feta
Spices for fish
White wine, 1 dl
Balsamic Glaze
Extra virgin olive oil

Spice tuna steak and let stand in refrigerator 2 hours.

Slice the peppers and diced feta.

In a saucepan boil the wine until it is dried in half. Now add the pepper and garlic. Bake for 10 minutes (Have to be crispy). When cooked, pour a dribble of extra virgin olive oil.

Bring a grill pan over high heat and pour some olive oi. Cook the tuna for 1.5 minutes on all sides, then on a work surface cut into slices.

The peppers should be cooked now. Prepare the dish as in the picture with plenty of balsamic glaze.

Sausage with potato

INGREDIENTS

2 medium Sausages
250 g of potatoes
1 sprig of rosemary
5 leaves of Salvia
1 clove of garlic
Extra virgin olive oil
Salt and pepper


Boil the potatoes in salted water for 30 minutes

Meanwhile, cut the sausage into slices and fry in a pan, without oil or butter them up.

After few minutes add the rosemary and continue until you get a nice crust. Set aside.

When the potatoes are ready, rinse under cold water, peel and cut into slices.

Put in a pan with the sausages with a tour of olive oil, garlic, salt and pepper and heat over high heat for another few minutes

Sausage and Potato

Bratwurst und Rösti(Typical Swiss dish)

INGREDIENTS


4 veal sausages
600 g of potato pommes frites
1 large onion
150 g of Swiss Emmentaler cheese
50 g of butter
Extra virgin olive oil
1 package powdered sauce for roast 
Salt, pepper, water

Cut potatoes in half and cook until "al dente" in salted water. At the end of cooking (trying with the knife) cool with water, then peel them.

Chop the onion into rings. In a pan pour a dribble of oil and bring at medium heat. Lower then heat and cook the onion gently for 30 minutes, then remove from heat.

In another pan pour 2/3 of the butter and bring to medium heat. We need more butter cause we have to turn the potatoes from the pan into a plate and vice versa.

With a thick grater, grate the potatoes directly into the pan making layers of potatoes, a pinch of salt and cheese while supplies last. This needs some experience to guess the time to turn the potatoes from the pan and vice versa. Normally I turn every 5 minutes. Important is to not let attach at the bottom of the pan. Remedy is some water or butter for the pan. The result is obtained in the photo after 25 minutes.

Halfway through cooking the potatoes, also fry the veal sausages for 15 minutes.

Finally, heat the pan with the onion, pour the sauce for roast beef with enough water so that it is pretty thick and serve as pictured.

Just ask me if you are unsure regarding the preparation of  the Rösti :)

Chinese dish(my style)

INGREDIENTS


2 red peppers
2 large cups perfumed basmati rice
2 cups water to cook the rice
4 fresh vegetables rolls (My Chinese store prepares it for me)
Sunflower seed oil for frying
Soy sauce
White vinegar, 1 tablespoon
Sugar, 3 tablespoons
Tomato sauce, 80 grams
Water, 2 tablespoons

Dice the peppers. In a frying pan with high boards pour the two tablespoons of water, vinegar, sugar and pepper. Let cook for 8 minutes. 

In another pan bring to boil the 2 cups of water, then pour the rice. Cook and stir until the water has evaporated. Turn off the heat and close the pan with a lid, stirring 2 times.

Meanwhile, pour the tomato sauce and allow to cook until the sweet and sour peppers are well cooked.

In a wok put the sunflower seeds oil, just enough to float the rolls, then bring to boil and fry until the rolls have a nice crust.

At this point the rice should be cooked. Remove the rolls and place them on paper towels for a moment. Serve dishes like in the photo with a bit of soy sauce or chilli sauce as desired.

Spaghetti with bacon

 INGREDIENTS


600 gr of Spaghetti
250 grams of  spicy bacon
Extra virgin olive oil
250 g cherry tomatoes
8 slices of Tuscany lard
80 g pecorino cheese
2 dl white wine 
1 dl cream
2 cloves of garlic
4 basil leaves
2 sprigs of parsley
Chili
Salt and pepper


Bring to boil 4 liters of water for the spaghetti. Peel the garlic and finely chop the parsley.

Pour into a pan some olive oil and bring to medium heat. Add the garlic and let it fry for a few moments. Then add the bacon and let it fry well. Now add the white wine and cook for 8 minutes. Spice to taste.

Meanwhile cook the spaghetti for 6-8 minutes with a little salt.

4 minutes before the spaghetti are cooked add the cherry tomatoes, cut in half, to the sauce, with the parsley and cream. When the Spaghetti are cooked drain well, and stir into the sauce.

Serve immediately with plenty of cheese and a sprinkling of chilli. Enjoy :)

Slices of beef/Egg dumplings

INGREDIENTS

4 slices of beef
400 g Gnocchi egg-based
Herb butter
Extra virgin olive oil
2 cloves of garlic
4 leaves of sage
3 sprigs of rosemary

The dumplings prepared as in the previous recipe.

In a grill pan pour a dribble of extra virgin olive oil and bring to medium heat. Add peeled garlic, sage and rosemary. Let fry a few minutes then remove from the pan. Increase the heat and with a bit of olive oil grill meat two minutes per side.

Serve immediately with herb butter and salt. Add the gnocchi from heated oven.

Egg dumplings

INGREDIENTS (Dear readers / friends this is a German custom)

400 g of flour
5 eggs
Salt q.b.
cold water
Parmigiano Reggiano q.b.

In apan with high edges lead to boil 4 liters salted water and heat the oven to 180 degrees.

Pour into a bowl except the cheese all the ingredients and begin to work until it forms bubbles. The mixture should be neither too thin nor too grainy so add water cautiously. Basically when you take the mixture with your fingers it should not burst. Let stand a few minutes.

Flour a pastry board well. Take ​​a piece with of four fingers and turn immediately on the pastry board. With a knife / spatula cut the gnocchi in long form. You will see that it takes a little 'hand because the former will be too big at the beginning but it's okay :)

The salted water should  boiling now anso we throw the first portion. Just when they come up to the surface remove them immediately with the retina and pour into a colander. Continue with pieces  of four fingers as long as supplies, remnember to first flouring the pastry board,

In a baking dish pour the cooked gnocchi with a little olive oil and a sprinkling of Parmesan cheese in layers and bake for another 20 minutes. Enjoy :)

Cannelloni with Shrimps / Lasagne, buffalo mozzarella

INGREDIENTS

250 g cannelloni
400 grams of prawns
1 buffalo mozzarella
2 dl of white wine from the kitchen
1 medium onion
3 cloves of garlic
Pecorino cheese
2 stalks of parsley
3-4 - basil leaves
750 g of tomato pulp
2 teaspoons of sugar
600 grams of flour
6 egg yolks
Extra virgin olive oil
Salt, pepper q.b
2dl Water

Heat oven to 180 degrees, finely chop the onion and garlic to fry.
In a frying pan with high edges pour a dribble of olive oil and bring to medium heat. Add 1 clove of garlic and fry for a few moments. After that, pour the tomato sauce, chopped parsley, basil, salt and sugar. Bake for 40 minutes.
In a nonstick pan with the bottom pour a dribble of oil, onion and garlic and cook for few minutes. Then pour 1 dl of white wine continued for a few minutes. Finally we add the prawns and cook for a maximum of five minutes, then removing them from the fire. When cool chop the shrimp.
For the dough

600 grams of flour
6 egg yolks
Extra virgin olive oil
Salt q.b.
Cold water

Pour the flour into a pyramid on the axis, forming a hole in the middle.Separate the yolk dall'albume well and let them fall into the hole.Add a dribble of oil, water and salt to taste.
Now knead for at least 10 minutes.
If you try sometimes salty enough, and the mixture should be grainy even add a bit 'of water until we get a smooth paste.
With regard to the pasta machine, the final thickness is on the 5!
Or in other words, taking the flattened dough in hand, it is good to see (almost transparent)
Proceed with the stuffing of cannelloni with fish by putting them in a baking dish in layers with a sprinkling of pecorino, covering them well with the sauce and cook for 30 minutes. The same for the leaves of dough by placing them in another dish layered with mozzarella and sprinkle with some cheese for 30 minutes.

Cannelloni, Sea Bass and Shrimps

INGREDIENTS


250 g cannelloni
400 grams of prawns
1 medium sea bass
2 dl of white wine from the kitchen
1 medium onion
3 cloves of garlic
pecorino cheese
2 stalks of parsley
3-4 - basil leaves
Extra Virgin Olive Oil
Cognac few drops
2 medium cans tomato sauce
1 teaspoon of sugar
Salt and pepper

Heat oven to 180 degrees, finely chop the onion and garlic to fry.

In a frying pan with high edges pour a dribble of olive oil and bring to medium heat. Add 1 clove of garlic and fry for a few moments. Dopoo of which pour the tomato sauce, chopped parsley, basil, salt and sugar. Bake for 40 minutes.

In the meantime, clean the bass, put it in a pan with a dribble of oil, 1 clove of garlic, little white wine, salt and pepper and cook in oven for 20 minutes.

In a nonstick pan  pour a dribble of oil, onion and garlic and cook for few minutes. Then pour 1 dl of white wine continuing for a few minutes. Finally we add the prawns and cook for a maximum of five minutes, then removing them from the fire. When cool chop the shrimp. 

Remove from oven and shred the bass. Now the sauce should be ready, then pour half into a bowl where we add the fish, stirring all right.

Proceed with the stuffing of cannelloni, putting them in a baking dish in layers with a sprinkling of cheese and bake for 30 minutes adding the rest of the sauce! Enjoy!.

Cantucci (Tuscan biscuits)

PREPARATION

500 grams of flour
220 gr of caster sugar
300 grams of unpeeled almonds
150 grams of butter
4 eggs
2 egg for brushing
Aroma of almonds, a few drops
1 tablespoon baking powder
1 pinch of salt

In the oven heated to 180 degrees Toast the almonds for 15 minutes then let cool. Heat the butter and pour into a bowl. Mix with sugar and a pinch of salt. Now add the sifted flour, baking powder and a few drops of aroma until mixture is smooth. Combine the almonds to get a consistent mixture. On the pastry to form 2 tubes crushed! Take the pan pizza from the oven and put paper merges the 2 tubes by brushing with egg yolk. A furnace heated to 180 degrees bake for 20 minutes. Remove from oven and cut the corners of the classical form. Return to oven at reduced temperature for another 15 minutes.

Pasta chickpeas and beans

Ingredients for four people

600 grams of penne
200 grams of dried chickpeas
200 grams of dried beans
50 g of pork sausage
150 grams of grated Parmesan cheese
Extra virgin olive oil
1 Parmesan rind 
1 large box of chopped tomatoes
1 sprig of parsley
3-4 leaves of basil
1 clove of garlic
Salt, pepper, chili


The previous night put the chickpeas and dried beans in a bowl of water to soften them.

The next day, prepare the tomato sauce in this way: In a pan pour a dribble of oil and bring to medium heat. Begin to brown the sausage and garlic. After few minutes add the chopped tomatoes with the  Parmesan rind, a pinch of salt, sugar and chopped parsley. After that, add chickpeas and beans and cook for at least 1 hour.

Season the pasta with a sprinkling of Parmesan cheese and chili

Pizza with ham and bacon

INGREDIENTS


500 grams of flour
Baking powder for 1 pound
Extra virgin olive oil
1 small box of tomato pulp
Oregano, a sprinkling
1 teaspoon of sugar
1 pinch of salt
1 clove of garlic
Cold water, about 3 dl
80 g of cooked ham
80 g of bacon rolled
1 buffalo mozzarella
Salt and pepper

In a bowl, pour the flour, fresh yeast, a dribble of olive oil, a pinch of salt and the water. Mix everything and let stand 2 hours.

Chop the ham, bacon and mozzarella. In another bowl, pour the tomato sauce, a pinch of sugar and salt, oregano and garlic. Mix well and let stand.

 When ready lay the dough on a floured baking sheet flattening with a rolling pin. Add a little olive oil, chopped tomatoes and cook in oven heated to 180 degrees for 10 minutes. Remove from oven and add the sausage and mozzarella. Complete cooking for another 20 minutes.

Stuffed focaccia

INGREDIENTS

500 grams of flour
Fresh yeast for a pound
Extra virgin olive oil
A pinch of salt
1 teaspoon of sugar
Cold water

FOR THE SAUCE

1 large box of tomato pulp
1 clove of garlic
1 sprig of parsley
3 leaves of basil
1 pinch of oregano, salt, pepper and sugar


FOR THE FILLING

100 grams of cooked ham
1 buffalo mozzarella
50 g of grated parmesan cheese
1 lap extra virgin olive oil

In a plastic bowl pour the flour, fresh yeast, olive oil and water and amalgate everything. Let stand for 2 hours. Meanwhile, cook the sauce in a pan for at least 1 hour and then allow to cool. Chop the ham and mozzarella. Preheat the oven to 180 degrees.

Flour the work surface and flatten the dough with the most matarello 'end as possible. Turn it into the baking dish and start with the filling in this way: Cover the surface with half the sauce, then mozzarella, prosciutto, parmesan and a dribble of olive oil. Cover with the other half by closing the edges (roll) and place in oven for 15 minutes. Then remove the pan from the oven and pour remaining sauce on the cover. Continue cooking for another 5 minutes. Emjoy!

Fruit cake

INGREDIENTS


250 grams of raspberries
250 grams of blueberries
250 grams canned peaches
300 grams of flour
1 egg
2 egg yolks
130 grams of brown sugar
150 grams of cold butter
Ground almonds
The grated rind of one lemon
1 teaspoon baking powder
1 pinch of salt


PREPARATION for the pastry

Pour the flour. Add sugar to the center, the grated rind and salt.

Cut the cold butter in cubes and pour on flour. With the tips of say, started to work quickly until everything crumbles. Add the egg yolks and a teaspoon of yeast and amalgate everything fast. Cover dough in plastic wrap and put in refrigerator for 30 minutes.

 Heat oven at 180 degrees, flatten the dough into a baking dish with a diameter of 26 cm covering the bottom with ground almonds then cover the surface with the peaches and place in oven (bottom) for 40-45 minutes. Remove from oven and let cool. In order decorated with the other fruit.

Rigatoni(regional italian pasta) / tuna sauce

RECIPE WILL FOLLOW :)

Italian risotto with saffron and cheese

Ingredients for four persons

600 gr Italian Risotto
80 grams of butter
half an onion
rolled bacon
Mascarpone & Gorgonzola cheese
grated parmesan cheese
White wine, 2 dl
A packet of saffron

For the broth

1 carrot
1 clove of garlic
1 large onion
1 stalk of celery
1 stalk of leek
3 leaves of sage
1  of rosemary
1 clove chido
Extra virgin olive oil
Water, 1.5 liters
Salt and pepper
Preparation for the broth


Chop all the vegetables. Bring to water to boil and pour the ingredients with a dribble of olive oil. Cook over medium heat for one hour. Add salt if necessary.


Preparation for the risotto, cooking time 20 minutes


Chop the onion and bacon roll. Turn the pan over medium heat in terracota and pour the butter, onion and bacon. Sauté for a few minutes. Then add the rice and toast it a bit '. Remove the pan from the heat and pour the white wine, stirring constantly. Put on the heat again and gradually add a spoonful of broth at a time: should never be dry but not too liquid. At half time, add two tablespoons of Mascarpone & Gorgonzola and proceed to the end of cooking (which should be still crunchy).

Serve topped with the dishes - as in the photo - a tablespoon of cheese and a sprinkling of Parmesan.
Enjoy!


 

Tiramisu' as I do it

INGREDIENTS for eight

1 package of Savoiardi (or ladyfingers)
500 grams Mascarpone
5 egg whites
250 grams strawberries (it's season all around the year now:) )
50 grams of sugar
Half a lemon
Ten amaretti(macaroons)
Chocolate cubes for desert
A few drops of Remy Martin
The coffe of an italian machine for six (or 3 dl)

Cut the strawberries into small cubes and pour into a plastic bowl. Add the lemon juice, sugar and a few drops of Remy Martin, stirring well. Leaving aside. Meanwhile, prepare the coffee and allow to cool. Chop the amaretti (macaroons).

Remove the mascarpone cheese from package and pour in another bowl by gently mixing it to make it soft. With the mixer we mix the egg whites until stiff and mix them together with the mascarpone until the mixture is smooth.

 Now proceed in this order: Dip a pavesino quickly in the coffee then in the strawberry juice. Then place it on a dish in a seven r. Pour the mascarpone with a plastic spatula covering well, then spoon some strawberries, a little 'macaroons and proceed to the next layer. Finally cover-like in the picture-the whole surface with mascarpone and decorate with chocolate. Put in refrigerator at least two hours before serving

ANGUS STEAK :)

This five-pound steak with a height of four centimeters  you cook it over high heat for eight minutes :) Enjoy your meal :) Remember don't salt it before but right after it's ready!

Sweet and sour shrimps

Ingredients for four persons


800 grams of fresh shrimp
1 can of bamboo shoots
1 red pepper
1 onion
50 grams of flour
Sesame oil
Sweet chilly sauce


FOR THE SWEET-SOUR SAUCE

50 grams of flour
3 tablespoons of soy sauce, the salty and dense one
100 ml white wine vinegar
100 grams of sugar
80 grams tomato sauce
Water

Pour the flour in a pint of cold water. Shake well until dissolved. Continuing to stir, add vinegar, soy sauce and sugar. Pour into a pan and bring to low heat. Finally add the tomatoes and after a while remove from heat.

Add salt and flour to the shrimps. Chop the pepper and onion into small cubes, remove the bamboo shoots from the box and let it drain well.

In the Wok pour in two or three rounds of sesame oil and bring to medium heat. Begin to cook the peppers for a few minutes first. Then add the sprouts and onion. Take the shrimp and remove the excessive flour before cooking in the wok. Cook for five minutes and finally pour the sweet and sour sauce and a few rounds of sweet chilly sauce for another two or three minutes. Enjoy

Fresh butterfly pasta

 

Ingredients for four people

600 grams of flour

6 egg yolks

A Tour of extra virgin olive oil

A pinch of salt

1 cup of cold water.

PREPARATION

Knead by hand for 10 minutes until it’s homogeneous and soft but not wet. Prepare the pasta machine and start working it into pieces of 100 grams starting from widest thickness' up to number. five. If it should still stick or pulp flour again. Then roll out the sheets of dough on flour a last time.

With a pastry wheel cut the sheets into strips about three inches wide and four long.

Start now - with the thumb and forefinger - to fold half of the strips like a pair of pliers then bend the outer edges to give it the distinctive butterfly shape.

If you do not prepare them for noon then freeze them. Important is that once removed from the freezer throw it directly into boiling water!

I then prepared a sauce of fresh tomato sauce with hot pepper as you see in the picture below :)

Spaghetti with Red Mullet Ragout

INGREDIENTS for four person

10 red mullet

600 grams of spaghetti nr. 5

690 grams of tomato pulp

Extra virgin olive oil

150 grams of flour

3 cloves of garlic

2 sprigs of parsley

3-4 leaves of fresh basil

Pecorino cheese

Salt, pepper, chili

1 teaspoon of sugar

Remove the fish from the package and rinse under cold water, especially on the inside. Then dry well with paper towels and set aside.

In a frying pan with high edges bring to boil water for spaghetti. In the meantime, finely chop the parsley, peel garlic and cut into slices.

Now salt the fish, and put a slice of garlic, a sprinkling of pepper and a little 'chopped parsley in the inside of the fish. Pour the flour in a shallow dish and start sprinkke the fish on all sides. Let stand aside.

Then in a nonstick pan pour a dribble of extra virgin olive oil and bring to high heat. Now fry the fish on both sides until it forms a brown crust, then remove from pan. After that pour into the same pan the chopped tomatoes, basil, some chopped parsley, the remaining garlic and sugar and cook over medium heat. Meanwhile chop the fried mullet with a fork (this is a laborious work because they have enough bones) Later I will propose the method of threading. Pour the chopped fish  into the sauce and lower the fire.

If the water for pasta boils already pour 1 tablespoons of salt and toss the pasta. At the end of pastas cooking time(usually eight minutes), drain well and pour in the sauce turning slowly with two forks (not to make the sauce crash. 'I have held four heads of the fish in hot pot as a decoration.

Serve with a sprinkling of pecorino cheese and pepper. Enjoy!

Braised veal cheek / Tuscany lard

Ingredients for four persons
8 veal cheek
12 slices of tuscany lard
8 slices of rolled bacon
7 dl red wine (I used a Nero D'Avola)
3 dl white wine for cooking
Extra virgin olive oil
1.5 tablespoons of corn starch
2 cloves of garlic
1 carrot
1 stalk of celery
1 whole onion
3 bay leaves
3 sprigs of rosemary
3 cloves
6 sage leaves
Sea salt
Pepe grain (about five grains)
1 tablespoon sugar

PREPARATION
Chop the vegetables into small cubes and cut the onion in half. Soak the pan in the clay (bottom and lid) for 30 minutes in hot water and heat the oven to 180 degrees centigrade.
In a pan pour a dribble of olive oil, heat it and fry the 4 slices of bacon and lard until they curl. After then removing it from pan.
Now fry the cheeks (NOT spicy, otherwise you are likely to harden the meat) well on all sides until we reached the desired doneness as in this picture. Remove from skillet and season with salt immediately.

In a pan bring to boil the white wine, let evaporate halfway. Meanwhile put the spices (bay leaf, sage, rosemary, cloves, pepper and garlic) in a net. Now add the red wine with spices and the retina. Boil for 20 minutes adding a tablespoon of sugar.
Now remove the pan from the hot clay pour the vegetables and chopped onion on the bottom. Then put in the meat the cooked wine and the retina. Cook (obviously with the lid closed) in the oven for 120 minutes.
30 minutes before cooking time we remove the pan from the oven, using pliers to carefully take off the meat and with a hand blender we're mixing the cornstarch with the sauce. Place all back in the oven and get it done cooking.
And finally, in the pan fry the slices of bacon until they curl. Prepare the dish with two slices of cheeks, sauce and vegetables and lay on top a slice of browned bacon.
I served as a side dish fried leek but mashed potatoes or saffron rice goes very well too.
For the wine I chose an "Amarone della Valpolicella".  Enjoy your meal :)