ricette italiane

...now browsing by category

 

Italian recipes: mushroom, bacon and walnut risotto

martedì, aprile 20th, 2010

A rustic recipe, perfect in any occasion. Its creamy consistance will surprise your guests! Let’s see how is it made:

Ingredients:

  • 3 tablespoons of extra virgin olive oil
  • 1 onion (finely chopped)
  • 2 bacon rashers (diced)
  • 200g of mushrooms (cleaned and thickly sliced)
  • 2 cloves of garlic (finely chopped)
  • 1/4 cup walnuts – roughly chopped
  • 1 cup arborio rice
  • ½ cup white wine
  • 2 cups chicken stock
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1/3 cup grated Parmesan cheese

Directions

Heat 2 tablespoons of the olive oil in a large saucepan over a medium heat and cook the onion for 3 minutes, stirring occasionally. Add the bacon and cook for 2 minutes, stirring regularly. Add the mushrooms, garlic, walnuts and rice and cook for a minute, stirring to coat the rice with oil. Add the wine, stock, salt and pepper, bring to the boil then cover with a lid and reduce the heat to low. Simmer gently for 20 minutes without lifting the lid. Stir the reserved tablespoon of olive oil, parsley and cheese through the rice.

Find more recipes here!

Learn the Italian traditional recipes with our Italian cooking courses!

Posted in cucina italiana, ricette italiane | Commenti disabilitati
Tags: , , , , , ,

Italian recipes: Risotto primavera

lunedì, maggio 11th, 2009

This risotto is perfect each spring as the new vegetables arrive in the store. You can vary the recipe as you choose by adding other spring vegetables from time to time as well. Just keep all vegetables cut into bite sized pieces.

Serves 4 to 6
by Deborah Mele

(source: Italian Food Forever)

6 Tbsp. Unsalted Butter Plus 2 Tbsp Removed To Finish The Dish

1/4 Cup Finely Chopped Onion

1 Large Clove Of Garlic

2 Cups Arborio Rice

1/2 Cup White Wine

6 Cups Vegetable Broth

1 Cup Fresh, Shelled Fava Beans

6 Small To Medium Artichokes, Cleaned And Thinly Sliced

6 Spears Fresh Asparagus Cut Into 1 Inch Pieces

1 Small Zucchini, Diced

1/2 Cup Fresh, Chopped Parsley or Other Fresh Herb Of Choice

1/2 Cup Grated Parmesan Cheese
Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until translucent. Add the artichoke slices and cook one minute. Next add the garlic and cook another minute. Add the rice and stir until it is well coated with the butter. Begin to add the wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously. About 10 minutes into the cooking time, add the asparagus, fava beans and zucchini and continue cooking for about 15-20 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter. parsley and the parmesan cheese. Serve, offering additional cheese if desired.

Buon Appetito!

Find out how to cook many kinds of risotto and other recipe with the Institute Galilei’s cooking courses!

Posted in cucina italiana, ricette italiane | Commenti disabilitati
Tags: , , , , ,

Italian recipes: Panzanella!

lunedì, aprile 20th, 2009

Summertime is approaching, soups and warm dishes begin to be too hot for the nice weather; it’s time to have some fresh vegetables and salads! In Italy we have a real passion for them, also thanks to the our great olive oils that makes everything delicious. A typical Tuscan salad is the “Panzanella”, made with bread. It’s quick & easy to prepare, and the result will surprise you!

Ingredients:

  • 2 large ripe tomatoes, cut into bite-size pieces
  • 1 small cucumber, peeled and diced
  • 1 small red onion, thinly sliced
  • 1 clove garlic, very finely minced
  • 1 cup fresh basil leaves, torn into small pieces with your hands
  • 1/2 cup extra-virgin olive oil, plus more as needed
  • 3 tablespoons balsamic vinegar or red wine vinegar, plus more as needed
  • salt and freshly ground black pepper, to taste
  • 8 slices thick stale country style Italian bread, torn into bite-size pieces (sourdough is also good but not something you use here in Italy)

Directions:

  1. In a bowl, combine the tomatoes, cucumber, onion, garlic and basil. Drizzle with the 1/2 cup olive oil and the 3 tbsp vinegar, season with salt and pepper and toss well.
  2. Place half of the bread in a wide, shallow bowl. If the bread is quite stale and dry, you should first spoon a few tbsp of water over the bread and let it soak some of the water up, then with your hands squeeze all of the water out and place bread in a different bowl before proceeding. If it isn’t too stale or didn’t have any, then you can skip this step.
  3. Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for at least one hour or until serving time. Just before serving, toss the salad and adjust the seasonings with salt and pepper. At this point the bread should have assorbed the water from the tomatoes and be all moist. If the bread seems dry for some reason, add a little bit of olive oil and toss well. Serve immediately.

(source: Tuscan Recipes)

Wanna learn more salads recipes? Your Summer will be delicious with the Institute Galilei’s cooking courses!

Posted in cucina italiana, ricette italiane | Commenti disabilitati
Tags: , , , , , ,

Traditional recipes from Florence: Florentine tripe

mercoledì, aprile 8th, 2009

As you have maybe already understood from the other recipes we have posted, the Italian cuisine is especially based on “poor” dishes, which are all savoury and genuine.

One of the most typical, that you have heard for sure, is the “trippa alla fiorentina“: walking around Florence you will meet for sure the “trippai“, which prepare everyday fresh tripe and sell delicious sandwiches filled with trippa or lampredotto. Do not miss them!
But let’s try to cook it. The ingredients are easy to find and the only thing you need is a little patience.

Ingredients:

1 kg, or 2 1/4 lb tripe
2 red-skinned onions
2 carrots
head of celery
500 g, or 1 lb 2 oz tinned (canned) tomatoes
Parmesan cheese
olive oil

Directions:

Wash the tripe and cut into finger-length strips. Make a mirepoix with 6 tablespoons of oil in a short pot. Add the tripe and, stirring frequently with a wooden spoon, blend the flavours well.
When, after 20 minutes cooking, some of the liquor has seeped out of the tripe, add the drained tomatoes, salt and pepper and cook for another hour over moderate heat, stirring frequently.

Serve the tripe hot, with the addition of Parmesan cheese.

Why not trying to cook it with an experienced chef who will tell you all the secrets of this traditional dish? Take a look to the Institute Galilei’s cooking course “Da Lino”.

Source: Rameria

Posted in cucina italiana, ricette italiane | Commenti disabilitati
Tags: , , , ,

Recipes from Florence: Rice Fritters

giovedì, marzo 19th, 2009

During winter times it is really easy to see in Florence’s bakeries and pastry shops these sweet “little balls” covered with sugar: they are called “Frittelle di riso”, and are actually rice fritters.
The recipe belongs to late middle ages and Tuscan peolple were used to bake them in occasion of Saint Joseph’s celebrations (19 March). Try to cook them!

INGREDIENTS

  • 1 3/4 cups (350 g) rice — cheap rice that gives off starch as it cooks will be fine
  • 1 quart (1 l) whole milk
  • The grated zest of a lemon
  • 4 tablespoons sugar
  • A walnut-sized chunk of unsalted butter
  • 3 eggs, separated
  • 1 jigger rum or vinsanto
  • 1 cup (100 g) flour
  • 1 packet active live yeast
  • Oil for frying

PREPARATION

Begin by cooking the rice until it’s thoroughly cooked in the milk, together with the sugar, lemon zest, and butter. Let the mixture cool, and stir in the three yolks. Stir in the rum or vinsanto. Whip the whites and fold them in, then fold in the flour and the yeast.

Heat oil in a fairly deep pot and fry the mixture, a teaspoon at a time, removing the balls from the pot when they become golden. Drain them on absorbent paper, dust them with granulated sugar, and serve.

Good tip: when you cook them, do A LOT of them, because people always want more!

Cooking is your passion? Then try the Institute Galilei’s cooking courses!

Posted in cucina italiana, ricette italiane | Commenti disabilitati
Tags: , , , , , , ,

Traditional recipes from Florence: the “Ribollita”!

venerdì, marzo 6th, 2009

The Italian Cuisine is famous all over the world for its full tastes and unforgettable dishes: how could someone forget the taste of Lasagne, Pizza or Pesto?
With hundreds of different recipes, which can be different from region to region, lovely smells and genuine
ingredients, coming to the “Belpaese” will be a wonderful experience for your palates!

But why not learn how to prepare something by yourself? It’s easier than it seems! Let’s start with a special recipe coming directly from Tuscany, the heart of Italy: ladies and gentlemen, let me introduce you the “Ribollita”.
Well, the name could sound quite strange and actually means “re-boiled”, beacuse during the poor periods the Italian farmers used to cook it on Friday and to reheat it on Saturday in order to have something to eat until Sunday. It’s a simple stale bread and vegetable soup.

INGREDIENTS
500 g stale Tuscan bread (not salty, really important)
300 g dried white beans
250 g ripe tomatoes
3 carrot
1 Tuscan black cabbage
3 potato
1 onion
2 cloves of garlic
1 stalk of celery
a few springs of parseley
thyme
extra-virgin olive oil
salt & pepper
chilli powder

LA RIBOLLITA
There are many versions of this traditional Tuscan dish, depending on the season and the availability of the ingredients. Start by preparing a good bean soup. Leave the dried beans tio steep for at least 12 hours, then drain them. Cover with fresh water and cook over a low heat in a covered pot. Meanwhile in a pan cook the diced onion, carrot and celery in a little oil. Add the crushed garlic, the skinned and chopped tomatoes, the red chilli and the thyme and after about 5 minutes add the potatoes cut into small cubes and the thinly sliced cabbage. Cook over a low heat, adding a little water. Pass the beans and their liquid through a food mill and add this mixture to the vegetables. Check the seasoning just before removing from the heat, after about 20 minutes. meanwhile, in a large ovenproof dish arrange two thin layers of bread and pour the soup over them. Make another two layers of bread and cover with more soup. The ribollita is obtained by reheating the soup over a very low heat. Make a dent in the centre, add some olive oil and boil very slowly, protecting the pot with a heat-diffuser plate.

Try it and you will be surprised – absolutely delicious!

This recipe is included in the Italian cooking course “Da Lino” offered by the Institute Galilei.

Posted in cucina italiana, cultura italiana, ricette italiane | Commenti disabilitati
Tags: , , , , , , ,