italian recipes

Italian Cooking: Fish Fingers and Sweet Potato Oven-Fries

Ingredients
4 sweet potatoes 700 g
2 egg whites
1 tsp salt, for the potatoes 4 g
ground pepper to taste [optional]
1 tbsp olive oil 15 mL
parchment paper, for the sheet
4 tilapia fillets, or turbot, cut into 4 x 8 cm pieces 700 g
1/3 cup mayonnaise 85 mL
1/2 cup bread crumbs 65 g
1/2 tsp cayenne pepper 1 g
1 tsp dried oregano 1 g
1 pinch salt, for the fish [optional] 0.1 g
vegetable oil spray
125 mL Tartare Sauce 1/2 cup

Method
Preheat the oven to 230°C/450°F. Line with parchment paper a large baking sheet and an ovenproof dish. Start baking the potatoes. Prepare the fish during the first 15 min of potato baking. Bake the fish with the potatoes during the last 15 min of potato baking.

Oven «fried» potatoes

  1. Preheat the oven to 230°C/450°F. Line with parchment paper a large baking sheet and an ovenproof dish. Prepare the potatoes first and start cooking them. Prepare the fish while the potatoes are baking, then bake the fish with the potatoes during the last 15 min.

2. Peel the potatoes, then cut them into 1×8 cm pieces. It is important to cut them into pieces of similar size so that they will all cook evenly and be done at the same time.

3. In a deep dish, whisk the egg white with the oil, salt, and pepper to taste. Add the potato pieces and coat them well with the egg white mixture. Transfer them to the baking sheet. Don’t crowd the potatoes on the sheet or they will steam and not turn golden-brown.

4. Bake on the bottom oven rack 15 min, then turn the potatoes and bake an additional 15 min.

Oven «fried» fish

5. Cut the fish into 4×8 cm pieces.

6. Prepare 2 shallow dishes: put the mayonnaise in one dish, then combine the bread crumbs, Cayenne pepper, oregano, and salt to taste in the other dish. Spread each fish piece with the mayonnaise, then coat it with the bread crumbs mixture. Turn the fish to coat all sides.

7. Put the fish pieces on the prepared ovenproof dish and spray them evenly with a vegetable oil spray. Bake the fish for 15 min on the top oven rack.

8. Take the fish and potatoes out of the oven. Serve with the tartar sauce on the side.

If you wish to know more on Italian cooking or you’s like to take a few lessons to learn and improve your cooking skills with a professional chef, then take a look to our Italian cooking courses!

italian recipes

Italian Cooking: Colomba – Easter Dove Cake

The Easter Dove (in italian la Colomba di Pasqua) is a cake from Italy and traditionally served at Easter. Here’s the recipe!

INGREDIENTS:
1 lb all-purpose flour
5 oz butter
4 ½ oz sugar
1 ¾ oz fresh yeast
3 eggs
5 oz mixed candied fruit
almonds, sweet to taste
coarse sugar to taste
⅛ oz salt

PREPARATION:
Dissolve the yeast in a little warm water and slowly work in half of the flour; allow the dough to rise in a warm place in a floured bowl.

When the dough has doubled in size, place it in a larger bowl and add the remaining flour, beaten eggs, melted butter, sugar and salt.

Work the dough gently until it stops sticking to the sides of the bowl, cover with a cloth and allow to rise for another hour.

Sprinkle flour on the raisins and the candied peel then shake excess flour away in a sieve.

Add the raisins and candied peel to the dough, place in a dove-shaped mould and decorate with almonds, baste with beaten egg and sprinkle with sugar crystals.

Cook in a moderate oven for 20-25 minutes.

If you want to learn this and many other recipes of our cuisine, remember that the Galilei Institute offers Italian cooking courses in Florence, all year round!!

italian recipes

Institute Galilei

The Galilei Institute is one of the most prestigious among the Italian language and culture schools in Italy for foreigners.

Our school of Italian language was established in 1985, in the centre of Florence, with the aim of providing high quality linguistic services to private people and multi-national companies in need to learn the basics as well as to improve the Italian language up to the highest levels in little time. That is the reason why the Institute Galilei specializes in one-to-one and small group courses with max. 4 participants per class.

After only a few years, the quality of our courses, the reliability of the programs, and the rigorous attention to the individual and her/his linguistic needs allowed us to establish a reputation for meeting the needs of some of the leading companies of the world, many of which have become our steady customers.

Today, the school also offers one-to-one and small group courses in Italian culture such as art history, Italian cooking, and drawing & painting (taught in Italian, English, and on request in other languages). These courses complete the services of the Institute Galilei allowing a practical and immediate approach not only to the Italian language but also to the main aspects of the Italian culture.

Institute Galilei

 

italian recipes

Italian cooking: Italy, the Land of Taste

Italy has always been a synonym for “good food,” offering an unmistakable explosion of flavors, scents, and aromas. Aside from having one of the most famous cuisines in the world, it also proposes an immense variety of different regional dishes and recipes.

cucina italiana

Visitors cannot miss the culinary and wine itineraries – journeys through Italy’s enogastronomic culture, in search of ancient recipes, genuine products, and simple food inspired by classic Italian cooking and innovative creations. World-renowned products such as Parmigiano Reggiano (Parmesan) cheese, Parma and San Daniele ham, Modena balsamic vinegar, Genoa’s pesto, buffalo mozzarella from Campania, Alba truffles are just some of the symbols that make Italy the land of good food. And how could we forget pasta and pizza, universal synonyms for Italy?

cucina italiana

If you wish to know more on Italian cooking or you’s like to take a few lessons to learn and improve your cooking skills with a professional chef, then take a look to our Italian cooking courses!

italian recipes

To-do in Florence: A Valentine’s day full of sweetness!

Are you ready for the Valentine’s day? Or do you still need to organize something for the one you love, but have no idea of what to do?


Well.. Like every year, in Florence there is the possibility to enjoy the day of love with a lot of sweetness! This romantic city offers in fact in piazza Santissima Annunziata a very special event totally dedicated to sweetness!!

The chocolate fair 2017 welcomes you again with a very interesting program and a lot of sweet surprises!

All information about the program and the opening hours can be found on the official website of the fair: http://www.fieradelcioccolato.it/

If you want to impress the people you love by preparing delicious recipes and dishes by yourself, have a look at our Italian cooking courses!

italian recipes

Italian cooking: Pappa al Pomodoro

italian recipes, pappa al pomodoro recipe, italian cooking recipesThe “pappa al pomodoro” is one of those dishes that best represents the Florentine and Tuscan cuisine, as it is made of simple ingredients which, properly combined, offers tasty and flavoured dishes!!


Here are the ingredients:

350 gr of stale Tuscan bread
500 grams of ripe Tuscan tomatoes
extra virgin olive oil
salt and pepper
garlic
basil
1 lt of vegetable broth

italian recipes, pappa al pomodoro recipe, italian cooking recipes– Peel the tomatoes (they are ripe, so there is no need to pass them in boiling water), remove the seeds and cut them into small pieces.

– Heat up the oil in a pot with garlic. When the garlic releases its aroma, add the tomatoes and some basil stalks.

– Season with salt, add the chili and simmer the sauce for a few minutes covering the pot.

– Cut the bread into small pieces and let it soften in warm vegetable broth. Squeeze lightly and add the bread to the tomato sauce.

– Cook for about 15-20 minutes while turning it, until the “pappa” begins to take shape. If it is either too dry, balance the consistency by pouring a ladle of broth.

Add the fresh basil leaves torn by hand and leave to rest for an hour.

The pappa al pomodoro is at it best when served warm with a sprinkle of pepper and a little olive oil…

And now…Buon Appetito!!!

If you wish to know more on Italian cooking or you’s like to take a few lessons to learn and improve your cooking skills with a professional chef, then take a look to our Italian cooking courses!

 

italian recipes

Italian Cooking: Bucatini all’Amatriciana

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guanciale di maiale

The Amatriciana or matriciana is a typical dish of the Italian tradition, known and appreciated in every region. The name comes from Amatrice, a town in the province of Rieti. The main ingredients are guanciale (jowl bacon), pecorino cheese and tomato.

In the nineteenth century and until the beginning of the twentieth century the popularity of the dish in Rome grew considerably. This happened because of the close contacts between Rome and Amatrice. Many innkeepers and restaurant owners in the city were from Amatrice, so that the term “Matriciana” came to mean “inn with kitchen”.

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bucatini

The pasta Amatriciana was very well received and quickly became a classic dish of Roman cuisine.

Here’s the recipe!

Although you can use any type of pasta, the tradition requires to use bucatini (large spaghetti  hollowed in the center).

You need:

  • 400 g of bucatini (or spaghetti)
  •  300 g of peeled tomatoes (in season 4-5 ripe red tomatoes)
  •  150 g of jowl bacon thick sliced
  • 60-70 g of grated pecorino (mild and not too salty)
  •  1 red pepper
  •  1/2 cup of dry white wine
  • extra virgin olive oil
  •  salt and pepper

Bring to the boil the water for the pasta. Meanwhile, cut the bacon into cubes eliminating the hard parts (rind), put on the fire a frying pan and when it is hot, combine the bacon and let it cook on low heat with a little oil.

Add the tomatoes, peeled and chopped and cook over high heat for about ten minutes; season with salt, pepper and remove from heat. As soon as the water bubbles, add the salt and the pasta to cook it. Drain the bucatini “al dente”, season with the sauce, sprinkle with cheese and mix everything.

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bucatini all’amatriciana

To better appreciate the dish, put the pasta Amatriciana in the dishes and add more grated cheese before serving.

Enjoy this delicious recipe with family and friends, accompanied by a good glass of Italian wine! Buon appetito!!

If you want to learn this and many other recipes of our cuisine, remember that the Galilei Institute offers Italian cooking courses in Florence, all year round!!