Wednesday 1 June 2016

King prawns in whiskey sauce - Recipe from Mamma Serena 78 Years old - Toscany

Ingredients

Olive oil
1 clove of garlic
Parsley
Chilly
1/2 glass of whiskey
Lemon
1 kg of king Prawns












Hit a large fry pan with oil, garlic and chilly .
Add prawn and cook with cover for 5 minutes.
Squeeze  half lemon and add parsley with whiskey. Cook for 2 minutes in high fire and serve hot.
Easy and testy

JACKDAWS (Taccole ) and Tomato - Recipe from Mamma Maria 87 years old- Puglia

This is  a simple recipe from South Italy

Fresh green flat beans (Taccole)and fresh tomato in basil aromatic oil.

Add the beans in a pot with olive oil, 1 clove of garlic  and basil leaves.

Add pelled tomato in cubes

Cook in low fire for 10 minutes add salt and pepper.

Easy start or side for fish and meat.

Enjoy

Tuesday 31 May 2016

Egg Plant with aromatic mince meat - Recipe from Mamma Dina 67 years old - Umbria

 
 
 
Each  region, based on its own local products has developed its own version, and many of them would boast the origin across the country. The stuffed eggplant is a family "tradition", one of the classic recipes of his grandmother, 
 
 
 
 
 
 
 
 
 
Ingredients
                                                 
 
 
 
Eggplant 2 600 g
 garlic 1 clove
 extra virgin olive oil 80 g
 ground black pepper 2 g
 Basil 5 leaves
1 large onion
 80 g of chopped pork meat
300 g bread crumbs
 60 g grated Pecorino
stale loaf 50 g
 2 g Salt Rock Salt 3 g
 tomato puree 500 g
white wine 60 g
 
 
 
To prepare the stuffed eggplant started by cutting the ends of the eggplant, wash, dry and cut in half to the direction of length.
Cut it along the edge and remove the pulp from the eggplant by serving a corer  and set aside.


Meanwhile, prepare a tomato sauce: fry half a chopped onion in half of the oil and then add the tomato puree, cook for about 15 minutes, then add salt and add the basil leaves with your hands .

then chop the remaining onion and fry in a pan with a little 'oil and the garlic clove ; Once browned raised the garlic, add the pork chops and let cook . When the meat starts to soak shaded with white wine.

At this point, the chopped eggplant pulp drained well  and add it to the meat. Let cook until it wither

In the meantime taken by the crumb of bread slices and cut into cubes . Pass it in a mixer up to crumble . Also add this to the pan and cook for a few more minutes .
Then add 3-4 tablespoons of tomato sauce and turn off the heat . At this point, let it cool a bit 'the compound , mix well and use it to fill the eggplants .

Arrange the eggplant next to each other in a previously oiled baking pan , sprinkle each one with a spoonful of tomato sauce and sprinkle with grated pecorino . Bake the stuffed eggplant for about 30 minutes at 180 ° . Serve your piping hot stuffed eggplant but after a few minutes of rest.
 
 
 
 
 
 
 
 
 

Monday 30 May 2016

Aromaric Basil oil - Recipe from Mamma Rosa Napoli - Italy

Olive oil is  a special in Italy, in fact most of recipe are made using extra vergine di oliva olive oil.
This recipe for aromatic olive oil will make the different.  Use for any sald, tomato, mozzarella cheese or just add into a pasta.  Also for fish use parsley instead to basil.\
 
 
Ingredients:
300 gr of fresh basil leaves
Olive oil 300 ml. May be more.
1 clove of garlic
Few grop of White winegar or lemon juice.
Pinc of salt and black pepper.
 
 
 
 
 
 
 
 
 
 
 
 
Method:
Blend everything  excpet  garlic clove. Make sure that the mixture is fluid  and basil leave are blended well. Test it and be carefull to not overdose with winegar or lemon.
Pour the basil aromatic oil in a dark conteiner and add the  clean garlic clove. Use in 3 or 4 days. Do not leave in the fridge.

Stuffed squid in white wine sauce Original recipe from Mamma Dina 67 years old -Umbria

The staffed squid is an  anciet recipe from my family.  Easy to prepare, very testy and fresh.
 
 
 
 
 
 
 
Ingredients for 2
6 medium squid, cleaned from bones.
250 gr of Tuna  (in can )
Olive oil
Parsley
100 gr of white bread
Salt and black pepper to test
1 lemon
2 Glass of white wine ( 1 is for you  ).
4 king prawns
 
 
  
Method:
After clean the squid  from the bones take and chop the tentacles.  Hit a frypan with olive oil and garlic.
 
 
 
 
 
 
 
 
Cook the tentacles for 5 minutes in low fire add few leave of parsley and a few drop of lemon.
In a bowl add white bread, cooked tentacles, tuna, olive oil, parsley, 1/4 glass  of white wine and mix everything by hand. Test it and adjust salt and pepper.
 
 
 
Now, stuff the calamari for 3/4 and close the top with thootstick.  Make sure to close properly
 

When you finish to fill all 6 calmari use a large frypan with  top to cover. Hit a fry pan with olive oil and garlic. Cook in a low fire gor 5 minute and then add the glass of wine. Kepp going to cook for 5 monutes more. If became to dry add a bit of fish stock or water. Keep cooking with the cover.
 
 
 
 
 
 
 
 
 
 
 
 
 
King prawn:
Just use a grill or frypan. Cook both side. Don' need add nothing.
 
 
 
 
 
Serve in a bowl with  a  glass of white wine
If you like 2 slice of toasted white bred with sprinkle of olive oil. I also rubb a harlic on bread.
Enjoy..... Cook like an Italian Mamma

Tuesday 24 May 2016

Bucatini alla Matriciana Original recipe from Mamma Maria 87 years old

This is the original recipe   from Amatrice
Ingredients:
160 gr of Bucatini pasta
200 gr of tomato puree
250 gr of guanciale ( or bacon cut in cube 1 cm )
Pecorino cheese
Salt
Pepper
 
 
 
 
 
 
 
 
 
 
 
 
 
 
A few drop of olive oil and hit the pan, add the guanciale and  cook till brown. When ready leave the guanciale at side and use the same frypan to cook the tomato. Menwhile cook the bucati i in salty water , al dente.
After cook the tomato add the guanciale and pasta . Mix with pecorino cheese grated o  top and serve hot with a red glass of wine.

Eggs,ham and parmesan reggiano cheese basic international recipe

Cook like an italian mamma .
Every body can do it.....testy and quick
 
 
 
 
2 eggs
100 gr of ham
20 grof parmesan freggiano cheese
Rocket salad
For the sauce
1 yolk egg
50 gr butter
Satl
Few drop of lemon juice
1 drop olive oil.
1 spoon of curcuma
 
 
 
 
 
 
 
How prepare the sauce:
 
 
Beat  the yolk egg and curcuma  using a wip or  mixer and add few drop of  olive oil. Menwhile mealt the butter  and leave at side.
Add salt and few drop of lemon juice, keep going with the egg till cream and add  melt butter a bit at time.
When is creamy the sauce is ready. Keep in the fridge.
 
 
Omelette:
 
 
Use a omelette fry pan with a bit of butter. Bite the eggs with salt and pepper using a fork. When ready cook the egg  to make a thiny onelette. When ready let it cool at side.
Add ham and  rocket salad, add parmesan Reggiano cheese, grated. Roll the omelette and cut it in 3 or 4 part.
Serve with sauce and  a glass off white wine.