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.

 

 

 

 

 

 

 

 

 

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

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.

Gluteen free Tomato and Basil with Parmesan Reggiano Cheese

 80 gr of Gluteen Free Pasta
 150 gr of  Sweet Cherry Tomato
20 gr og parmesanCheese
1 clove of garlic
olive oil
salt














 This is the basic Pasta
 you can not make a mistake

FEW INGREDIENT TO MAKE A MAGIC

Take a look at @italianmamacook's Tweet: https://twitter.com/italianmamacook/status/734436833115922435?s=09


Sweet Pastry

ingredients 

500 gr flour
150 gr butter
6 eggs
300gr sugar
vanilla
pinch of salt
Lemon Zest

Suppli alla Romana Recipe from Mamma Assunta 89 years old Roma - Italy

 If are you coming to Rome don't miss Suppli alla romana  or Suppli al telefono .


  The ingredients are rice, tomato sauce, onion, sweetbreads, chicken or you want the beef heart, chicken liver, ground beef, parmesan and mozzarella cheese If you also want the dried porcini mushrooms, soaked in water and chopped to put together the chopped onion, I prefer without. Also meat broth, bread crumbs, water butter, flour and white wine.

Ladies and gentlemen, I ask you to bow down solemnly in front of that, I dare say without feeling inadequate, is a Roman recipe that we Romans we have to be proud of: the SUPPLI

 
 Ingredients:

200 grams of rice (preferably superfine for risotto)
  150 grams of tomato sauce
  80 grams of ground beef
  1/2 glass of wine
butter
chicken liver 
porcini mushroom
  salt
  black pepper
  1 mozzarella
  Bread crumbs
  Oil for frying
  vegetable stock / hot water
  2 eggs
1 garlic clove



1. Prepare the sauce made with ground beef, chicken liver , mushroom and garlic, red wine and tomato sauce. add olive oil and cook till  light brown.
Prepare the risotto cooking the rice directly into the sauce made before and diluted with vegetable broth or hot water. Leave to withdraw all the cooking liquid (or drain it if it can not retire for good) before transferring the rice in a large bowl and let it cool down for good after having adjusted with salt and black pepper (for this should be prepared in advance).
2. Beat eggs and cut the mozzarella into thin strips or cubes.
3. Take a handful of rice with greasy hands and lay in the middle a little bit of mozzarella closing in such a way as to give an oval shape to the rice balls.
4. Switch each supplì first then egg in breadcrumbs being careful not to break.
5. Heat the oil well and cook the rice balls until they are golden enough externally. Drain and serve hot.

Preparation time: about 1 hour

THIS IS ITALY

Welcome to my Mum's kitcken. To my blog. I ve been traveling up and down Italy for 25 years testing food in many small kitcken. Where the food is a part of an amazing culture.  Maybe my wrote english is not so good as my recipe but i lI invite you to try because if you test the real recipe from the old Italian lady.... you will speak Italian!

MARINARA MUSSEL IN WHITE WINE SAUCE Recipe from mamma Dina 67 years old Umbria

 Mussel in White wine sauce is simple recipe but great test

Mussels 1 kg

Clove of garlic 2

extra virgin olive oil (EVO) 4 tablespoons

black pepper q.s.
 1 glass of white wine












Heat oil in a large frying pan and fry the garlic cloves then add the mussels.

 

Cover  the pot and mix them by following these directions: Take the pan by the handle and, while holding the lid, shake from the bottom up.

Once opened all the mussels, sprinkle with pepper and white whine, leave cook for 2 minutes


Transfer the mussels into serving dish, pour over the sauce filtered cooking and plenty of pepper. Accompany the dish with lemon and bread slices.

Pesce all'acqua Pazza Recipe from Mamma Rita 79 years old Palermo

The fish gos crazy in the water

It' is a classic second fish dish a delicate flavor and very easy to prepare.

 

 

 

This recipe come from a traditional Italian Mamma. It 's the perfect recipe to serve in the spring and summer, as it looks like a second light and delicious dish even if eaten cold!

 

 

Ingredients

sea fish 1 or  800 g or 2 400 gr  Sea Bream or Cod

cherry tomatoes 300 gr

 Parsley

 a sprig Garlic 4 cloves

 Extra virgin olive oil 2 tablespoons

 salt

 pepper

 Water ½ cup white

 wine ½ cup








First prepare the gilthead crazy water, begin with cleaning seabream. Flake and  eliminated the side fins seabream the dorsal and ventral ones (you can leave the tail to later verify that you are cooking fish).

Then rinse under fresh water making sure it is properly cleaned also within. Put a pinch of salt in the stomach, a clove of garlic and a few parsley leaves. Take a baking dish , spread the bottom with extra virgin olive oil, then recline sea bream.

Cut the tomatoes into wedges or cubes and add them in the pan along with the remaining two cloves of garlic cut into slices, parsley leaves , salt and pepper (or fresh chilli if you like), water and wine white; liquids should not completely cover the bream but remain less than half of the fish. Bake in preheated oven at 220 degrees for about 20-25 minutes: to make sure the fish is cooked you should try to rip the tail fin: if you will come off the sea bream is cooked, otherwise, will resist if the fish cook for a few more minutes.

When the fish is cooked, remove the pan from the oven, lay the sea bream on a plate, remove the skin  and divide the sea bream fillets  by removing all bones  and the head. Once you obtained the 4 fillets and place in a serving dish, spraying with the sauce  and serve immediately. If you prefer cooking in a pan, put proceed in the same way, by cooking on flame by putting a lid on the pan used.

Enjoy!

Spaghetti con Telline in salsa bianca ( recipe from Mamma Dina - Umbria)

In Italy sometime you can fin people in water  using a special nest to pick up a cockles.
well they are so testy and fresh that you need to use with spaghetti.



For 3 people

  A fresh cockles bag
  Spaghetti
  q.b parsley
  extra virgin olive oil
  ½ cup white wine
  Chilli if you like

  After you have thoroughly washed the cockles put them in a container with water and salt for about 30 minutes.
  Take a large saucepan add the clams with very little water, place a lid
  to get them to open.

Once I opened remove from the fire take off from the shell, not all of them leave some whole.

  Meanwhile, in a large skillet where he will be skipped the pasta, put the shallots into thin rounds
  a little parsley, olive oil, hot peppers do go on low heat.

Add cockles faded with the wine, I do it evaporate, add two or three tablespoons of pasta water, to the spaghetti to the pan, stirring well.

Add more parsley and serve at the table.

Zucchine ripiene Recipe from Mamma Dina 67 yers old

Directly from Sunday lunch, a timeless classic of our tables: stuffed zucchini! Grandmothers 2.0 can go wild on the web sharing their versions, kept in precious family recipes, perhaps revealing some little secret or trick to facilitate the preparation. As tradition of zucchini do not throw anything and this recipe proves it: the pulp, once extracted, is used to flavor the meat filling, the zucchini itself acts as small container. Finally, the cap used to close the zucchini in a funny way. Beautiful and especially good, the stuffed zucchini are a classic of our home cooking that we can not give up!

                                Ingredients

Serves 4 stuffed zucchini

4 round zucchini (about 250 grams each)

100 gr Pork mince  or 1 pork sausage

 50  gr chicken mince

 50 gr turkey mince

  1  medium eggs  

 grated Parmesan or pecorino cheese 30 gr 

 chopped parsley 1 tablespoon  

 black pepper to test 

  salt  

olive oil 1 tablespoon

 

To prepare the stuffed zucchini

 

 Wash the Zucchini  under running water dab with a clean cloth and cut the cap to form the hat . Engrave the inner perimeter with a knife, you practiced a cross in the pulp and extract a slice at a time, then dig inside with a melon baller or a teaspoon, leaving about 1 cm thick. It will then be ready caps than the shells to be stuffed. Salt the inside of the zucchini

 

then leave the zucchini upside-down  on a tray lined with paper towels because they lose their vegetation liquid.

 

 Meanwhile, prepare the filling: In a bowl pour the minced meat and add the sausage mince, also add the grated Parmigiano, the pulp of the chopped zucchini, lightly beaten eggs and bread crumbs, chopped. Add the chopped parsley, salt, pepper to test. Then mix the mixture until dough is smooth. Grease a deep baking pan with a little oil. Take back the well-drained zucchini and filled each to the brim with meat filling.

 

 

Distribute the stuffed zucchini in the pan with their tops; cook all in a static oven preheated to 160 ° for about 60 minutes (if ventilated oven 140 ° for about 50 minutes); you can take off before the 60 minutes provided the top, if you have softened and they are colored, while the stuffed zucchini will become golden and crunchy on the surface. So sfornatele and serve hot stuffed zucchini or ambeinte temperature along with the ice caps