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.

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

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.

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.

Lasagne al Pesto (recipe from Mamma Assunta 69 years old - Genova)

Lasagna with pesto are a special recipe in which two great loves of our cuisine come together harmoniously in a dish that evokes the flavors of tradition. Layers of layers of pasta, made by hand, alternating with a tasty pesto sauce and decided to prepare with the first leaves of basil that the season offers us. Inevitable in this preparation the béchamel sauce, which gives it a velvety touch, creamy and makes the sheets. Lasagna with pesto are a concentration of preparations to do at home, although apparently require a bit 'of time, you will pay in taste and satisfaction











Ingredients:

 Ingredients for fresh pasta

flour 00 200 gr
 Eggs (2 medium)

for 120 gr of  pesto Genovese

Garlic half a clove
Coarse salt 2 pinches
 extra virgin olive oil 200 gr
 basil leaves 100 gr
 grated pecorino cheese 60 gr
 grated Parmesan cheese 140 gr
 pine nuts 30 gr

 for besciamella

Butter 100 gr
 Salt to taste
nutmeg,
hard q.s
 Flour type 00 100 gr
 fresh whole milk 1 l

Method


To prepare lasagna with pesto start from the preparation of pesto
First clean the basil leaves with a clean cloth, you should not wash with water. Then take a mortar and a peeled garlic with a pinch of salt when you obtain a creamy mixture add the basil leaves by adding a pinch of coarse salt.
Crushed basil rotating pestle and mortar in the opposite direction. Add pine nuts and grated cheeses while continuing to beat. Finally add the oil in a thin little by little while continuing to mix the ingredients well with a pestle until a smooth sauce. Alternatively you can achieve the pesto with the mixer, taking care to cool the blades in the refrigerator and blend for the shortest possible time so as to avoid the oxidation of basil.Lasagna with pestoKeep the pesto aside .Now proceed with the preparation of fresh pasta. Pour the flour into a bowl Add the eggs. Mix the ingredients with a fork. Then work the dough with your hands for at least 10 minutes until mixture is smooth and homogeneous. Make a ball , wrap with plastic wrap and let rest in a cool, dry place for about 30 minutes. 

Besciamella

Place in a saucepan to heat the milk, except in another saucepan, melt the butter over low heat, then turn off the heat and add the flour a little at a time, stirring constantly with a whisk to avoid the formation of lumps. Then put it back on low heat the mixture of butter and flour and stir until get light browned.
Flavored milk with nutmeg and salt, then pour a little at a time into the mixture of butter and flour , stir energetically with a whisk . Cook 5-6 minutes on low heat, stirring constantly until the sauce thickens and begins to boil. Your sauce is ready, transfer it to a bowl and let cool .Lasagna with pestoMeanwhile retrieved fresh pasta, resume the dough, sprinkle with a little flour 00, then divide it into two portions;  roll out the dough by hand with a rolling pin or crushed the loaf of dough and pass it through the rollers of the machine, passing from the widest level to the thinner gradually to obtain a thickness layer of about 2 mm. Sheets obtained from 22 large 10x15 cm rectangles to be cut with a smooth wheel cutter or a knife.

Put a little pot full of salted water to boil and when shall start scalded the sheets for 1 minute, drain and place them on a tray with a little oil anointing prevent them from sticking. You can also quickly switch the sheets of pasta in a bowl with cold water to stop the cooking. Once cooked the pasta, take a baking dish from 30x20 cm, grease with a little oil on the bottom.
Roll out with a spoon a layer of white sauce ) and then one of pesto  lying above 3 sheets of dough  overlapping them slightly, then cover with the sauce  and the pesto making sure to evenly distribute the sauces with the spoon, sprinkle with grated cheese  and resume again the composition of the layers with sheets of egg pasta , until all the ingredients you'll have to get 6 layers of pasta from 3 layers each.
Finally finished the last layer with 4 sheets of pasta arranged horizontally, then spread over the sauce and pesto, mix well the sauces to get a more homogeneous cream  terminated with a layer of grated cheese.

 Now cook the lasagna with pesto in a preheated oven at 180 ° static for 15 minutes and then continued for another 5 minutes in grill mode (if you like a softer surface, you can avoid passing under the grill. Baked lasagna with pesto, let cool slightly and then bring them to the table!