Thursday, November 26, 2009

Delicious Linguine pasta


400gm Linguine pasta
500gm fresh clams
60ml olive oil
1 dried chili
1 clove of garlic
60ml white wine
Salt for seasoning


Clean the clove and put fresh water in the bowl of clove and add salt (according to taste)Leave for 4-5 hours

After that give then good rise under running water Put clove in pan and put pan on stove Let it be on stove for 5-6 min, until they cook well Put little bit olive oil in it after that shake it well, and let it cook properly When the cloves is ready it will release liquid Filter the liquid in another bowl and cut the clove in small pieces Chop garlic and chili and put them together in the pan when oil get heated properly Add chopped clove after 2-3 min Add pieces of clove also in it , stir it well Add filter water of clove in it Cook it for five minutes

Hot Linguine clams is ready

Serve hot linguine with chilled white wine
Serve to 4-5 people
Preparation time- 10-15 min

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Monday, November 16, 2009

Potato gnocchi

The word "gnocchi" means "lumps".It is a soft noodle or dumpling which is usually thick.Gnocchi can be made from Semolina,wheat flour,potato and bread crumbs.The smaller forms are called gnocchetti.Gnocchi are eaten as entrees in Italy or as an alternative to soups or pasta.Gnocchi is made in one continuous process: cooking the potatoes, making the dough, forming the gnocchi.

Here's how you can make "Potato Gnocchi":

Potato gnocchi

What you need:

* 4 large potatoes
* 2 cups all purpose flour and some more for dusting
* 2 tbsp plus 2 1/2 tsp of salt
* 2 eggs
* 1/8 tsp of freshly ground black pepper

How to make:

Step I

* Take a large saucepan and out unpeeled potatoes.
* Cover the potatoes with 2 inches of cold water
* Add a tsp of salt and bring to a boil.
* Reduce heat to a medium high and cook for 40 minutes

Step II

* Fill another large saucepan with cold water
* Bbring to a boil after adding 1 tablespoon salt
* Fill a large bowl with ice cold water

Step III

* Drain the potatoes and peel while still hot
* Blend the potato with mixer or potato ricer with its finest disk
* Take out the mound of potatoes so formed and make a well in it
* Sprinkle flour on the potatoes evenly and mix eggs,2 1/2 tsp salt and pepper into it
* Lightly beat the eggs,putting otheringredients to form a dough
* Knead lightly until the dough becomes soft and smooth

Step IV

* Lightly dust the work surface with flour. Divide dough into four balls, and shape each ball into a rope 3/4 inch in diameter.
* Cut each rope into 1-inch pieces.
* Shape the gnocchi: Hold a dinner fork in one hand, and use your index finger to hold a cut edge of a piece of gnocchi against the curved back of the tines of the fork. Press into the center of the gnocchi with your index finger to make a deep indentation. While you are pressing the piece against the tines, flip it away over the tip of the fork, allowing the gnocchi to drop to the work surface. If the gnocchi becomes sticky, dip fork and index finger into flour. The finished gnocchi will have ridges on one side and a depression on the other. At this point, gnocchi can be refrigerated on a lightly floured baking sheet for several hours before boiling and serving.

Step V

* To cook gnocchi, immerse half of them into boiling water, and cook for about 2 to 3 minutes until they start floating on the surface
* Remove with a slotted spoon, and place in the ice cold water for about 20 seconds.
* Transfer from ice bath
* Repeat procedure with the other half of the dough

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Saturday, November 7, 2009


Rissotto, a Northern Italian dish is conventionally prepared in a heavy bottom skillet,preferably made of cast iron.A certain type of rice is used to prepare Rissotto (usually a aft,starchy,medium ) grain rice. Italian Arborio is the most common rice used to cook it as it is available in all the grocery store in Italy. Other rices that can be used are Roma,Vialone, Carnaroli,Nano and Maratelli.


Here's how you can make a basic Rissotto

What you need:

* 400 grams risotto rice
* 1.1 litres stock (chicken, fish or vegetable as appropriate)
* 2 tablespoons olive oil
* 1 large onion, finely chopped
* 1 knob of butter
* 2 cloves of garlic, finely chopped
* ½ a head of celery, finely chopped
* 2 wineglasses of dry white vermouth
* sea salt and freshly ground black pepper
* 70 grams butter
* 115 grams freshly grated Parmesan cheese

How to make:

I Stage

* Heat the stock
* Take a seperate pan and heat butter and olive oil
* add onions,garlic and celery
* Fry very slowly for 15 minutes
* Add the rice when vegetables have softened and turn up the heat.


II Stage

* Keep stirring the rice as it starts to lightly fry
* Add vermouth and keep stirring when the rice starts to look translucent
* Any harsh alcohol flavours will evaporate leaving a pleasent smell and taste behind.

III Stage

* Once the Vermouth has cooked,add a ladle of hot stock and a good pinch of salt
* Turn down the heat so that the rice does not cook too fast on the outside
* Keep adding ladlefuls of stock,stirring massaging the creamy starch out of the rice.
* This takes around 15 minutes.
* Continue adding stock until the rice becomes soft.
* If you run out of stock before the rice is cooked, add some boiling water.

IV Stage

* Remove from the heat and add the butter and Parmesan.
* Stir well
* Place lid on the pan and let it cook for 2 minutes.
* Eat it as soon as possible, while the risotto retains its beautiful tex

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Tuesday, November 3, 2009

Classic Tiramisu cake

The word tiramisu literally means “Pick me up” in Italian but don’t take the expression too seriously. Tiramisu is believed to have been invented in northern Italy in the town of “Treviso”.

It is an Italian dessert consisting of layers of sponge cake soaked with coffee and brandy or liqueur layered with mascarpone cheese and topped with grated chocolate. It is considered a semifreddo (a dessert served cold but not frozen) having many variations, with only one constant ingredient-the mascarpone cheese.
Its divine taste will take you into another world with each and every bite that you relish slowly (remember the Italians love to relish their food slowly just like the French!)

Here’s how you can relish Classic Tiramisu cake:


  • 1 pound mascarpone cheese
  • 6 egg yolks
  • 2 packages ladyfinger cookies or Vienna biscotti (optional)
  • ¾ cup white sugar
  • 2/3 cup milk
  • ½ tsp vanilla extract
  • 1 ¼ cups heavy cream
  • ¼ cup strong freshly brewed coffee
  • 2 tbsp rum
  • 1 tbsp unsweetened cocoa powder

  • Mix egg yolks and sugar properly in a medium saucepan
  • Add milk and whisk the mixture over medium flame until it boils.
  • Boil it gently for about a minute
  • Allow the mixture to slightly cool down
  • Cover it tightly and put it in the refrigerator for 1 hour.
  • Take a bowl n beat cream with vanilla until a nice stiff peak forms.
  • Add mascarpone in the yolk mixture and whip it till it becomes soft.
  • In another bowl, mix rum and coffee
  • Take the ladyfinger cookie, cut it lengthwise into two halves and drizzle the coffee mixture over it.
  • Place half of soaked ladyfinger cookies on bottom of the mould or dish
  • Spread half of the mascarpone mixture over it followed by half of whipped cream
  • Repeat the layers and add cocoa
  • Cover and place it in the refrigerator for 4 to 6 hours until set.
  • Serve and enjoy a piece of heaven in your mouth.
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