Saturday, July 3, 2010

Only Meat Ball

Meat Ball is a kind of food stuff that is basically made up from ground meat rolled into a small ball with all the ingredients like breadcrumbs, onion, spices and eggs if needed. They are prepared by hands after that they are cookd by baking, frying , steaming and braising in the sauce.There is a large variety of meat balls in kofta family in India. To prepare this :

Only Meat Ball

All you need:

For meat balls

* 2 Eggs (medium size)

* 50 g (2 oz) Pecorino Romano cheese (freshly grated) - alternatively you can use Parmesan cheese

* 500 g (1.1 lb) minced beef

* 2 Eggs (medium size)

* 1 Clove of garlic (finely chopped)

* 50 g (2 oz) Breadcrumbs (finely grated)

* 1 g (½ tsp) Ground black pepper

* 1 Clove of garlic (finely chopped)

* 2 g (½ tsp) Salt

* 60 ml (2 fl oz) Extra virgin olive oil

* A small handful of flat leaf parsley (finely chopped)

For Gravy:

* 1 Clove of garlic (finely chopped)

* 450 g (1 lb) Chopped tomatoes (usually 1 can)

* 60 g (2 ½ oz) Tomato purèe

* 1 Small sized onion (finely chopped)

* 150 ml (5 fl oz) Hot water for the gravy preparation

For final stage:

* Salt and ground pepper for seasoning

* A couple of sprigs of flat leaf parsley (finely chopped)

* 600 ml (1 pint) Hot water

How to make:

* Start with preparing the meatballs combining all the ingredients (except the olive oil) add meat and eggs.

* Mix all then add the Pecorino Romano cheese.

* Add chopped parsley and garlic, bred crumbs and salt.

* Add black pepper and mix properly, then make balls take care it should not break.

* Now fry the balls in olive oil make it light golden brown use non stick pan.

* Place them on the tray.

* Strain the oil because it would be used for gravy.

* Take frying pan heat the oil add chopped onion garlic and tomato puree.

* Add 150 ml of hot water cook it when gravy is done remove the pan from heat.

* Now in big frying pan add chopped tomatoes , gravy,reserved browned meatballs.

* Add water around 600 ml.

* Then add chopped parsely and salt.

* Mix properly cook for 15 min,simmer for about 2 ½ hours .After 1 ½ hours simmering, check for seasoning

* Serve and Enjoy!

For more delicious recipes. Visit

Monday, June 28, 2010

Apple strudel

A very popular cake in Italy, it is a traditional Viennese strudel, previously it belonged to Astro Hungarian Empire, it is very yummy as it consists of an oblong strudel pastry jacket with an apple filling inside as the name suggests it is made up of juicy apple , it should be baked with aromatic,tart and crisp apples for apple strudel winesap apples are the best, its dough made up of salt, flour and oil.

Apple strudeltitle=
All you need:

* Juice from half a lemon

* 1 Ready rolled puff pastry sheet

* 4 Apples

* 60 g (2 ½ oz) raisins

* 60 g (2 ½ oz) Pine kernels

* 100 ml (4 fl oz) Dark rum - about a glass

* 50 g (2 oz) Apricot preserve

* 50 g (2 oz) Sugar

* 2 or 4 g (½ tbs or 1 tbs) Ground cinnamon - depending on your taste

* Orange zest from one orange

* 10 g (½ oz) Butter

* 30 g (slightly more than 1 oz) Breadcrumbs

* 15 ml (1 tbs) Milk

* 1 Egg yolk

* Icing sugar for garnish

* 15 ml (1 tbs) Milk

How to make:

* Soak the raisins an hour before into the glass of rum.Then separate and seive.

* Put the raisins in a small container and keep the raisins aside, rum would be used at later stage.

* Now slice and peel apples 2-3 mm thick, put them into a large bowl, now mix lemon juice.

* Then add raisins,pine kernels,orange zest,cinnamon,sugar and apricot preserve.

* Add 2-3 desert spoons of rum,mix and cover the bowl with cling film and set it aside in the refrigerator.

* Now roast bread cumbs in butter don't make it brown just light brown, then let them cool down.

* Now spread some flour on working surface,Unroll your pastry and start stretching it with a rolling pin and make it thinner (about 2 mm thick).

* Cut the border with a pastry wheel,then spread the bread cumbs over pastry sheet.

* Then take out the bowl from the fridge and fill the contents in pastry sheets,Do the same with the opposite side.

* Set the tray in oven at 180 c cover the bottom of the tray with a layer of baking paper, brush it melted butter.Cover it with foil

* Put the egg yolk into a small bowl and add the milk and beat properly.

* Brush it all over the strudel.

* Take out the tray after 30 min,remove the foil.

* Put the tray back in the oven and cook for another 15 minutes.

* Set the strudel onto a wire rack to cool down.

* When the strudel is tepid, cut a slice and put the slice onto a plate. Garnish with some icing sugar.

* Serve it with vanilla ice-cream.

* Enjoy!

Friday, June 25, 2010

Yummy Pici

A very yummy delight that has come to make your day more tasty yes it is Pici a kind of thick, hand rolled pasta it is very much similar to fat spaghetti, it is made up of flour, very delicious recipe as it has originated in the province of Siena in Tuscany, it is hearty pasta and can be best served with rich meat sauce so lets come to know how it is made. Serves 4 to 6 people

Yummy Pici
All you need:

* 1 Tablespoon Olive Oil

* Hearty Meat Ragu

* 5 Cups Flour

* 1/2 Teaspoon Salt

Other ingredients:

* Olive Oil for Rolling

* Extra Flour For Rolling and For Drying

* Grated Cheese For Serving

How to make:

* Take flour, salt and water in a bowl.

* Make dough by adding required water.

* Knead the dough to make it elastic, then wrap the kneaded dough in plastic wrap.

* Leave it for 30 mins, then use half of it and start rolling, roll it by making it 1/4 inch thick.

* Keep your dough in rectangular shape and make strips.

* Take a strip with lightly oiled fingers first roll into a tube, follow the process as bring both hands to the center of the tube, then gently roll it with your fingers start moving the your hands apart towards the ends.

* Now keep it on Kitchen towel, start cooking just bring salted water to boil pour the pici and let it get cooked.

* Check after 5 min make sure Pici should not be mushy it should be tendered.

* Drain it , now put it to a pot ,now add couple of scoops of sauce into the pot and shake it with pici.

* Now serve the pici in the bowls add more sauce and top it with grated cheese.

* Enjoy!

Thursday, June 24, 2010

Mushroom risotto

A recipe is going to make your mouth watered has directly come to steal your hearts from Italian Kitchen yes it is very delicious Mushroom risotto right in front of you to make your day special so try this for a very unique taste. This classic recipe depends upon the type of Mushrooms.

Mushroom risotto
All you need:

* 60 ml Extra virgin olive oil

* 350-400 g Carnaroli rice

* 50 g Dried porcini mushrooms

* 2 Knobs of butter

* 100 ml of White wine

* 1 Large shallot

* 1 Litre (1 ¾ pints) of hot chicken or vegetable stock

* Salt for seasoning

* Ground black pepper

* 25 g grated Parmesan cheese

How to make:

* Rinse the Mushrooms under running water.

* Soak them in a bowl filled with 600 ml of tepid water for 20-30 minutes, its ladle will be used later .

* Take out the mushrooms and squeeze them properly,make small pieces.

* Heat virgin oil in a large pan with a knob of butter, add shallot finely chopped heat untill they become soft.

* Add mushrooms and stir properly.

* Then add rice and let them get translucent, stir properly.

* Add white wine and let it get evaporate.

* Now couple of ladles of water that was used to soak mushrooms.Add stock on medium heat , keep adding along with the ate of a couple of ladlefuls at a time.

* Do it for 15 min,let the stock get completely absorbed.

* Add Parmesan cheese , remove the pan add butter.

* Risotto should be served "all' onda" , you serve it onto the plate, it should still flow a little.

Friday, June 18, 2010

Sicilian cannoli

Another tempting recipe is right in front of you to make your day it is very fast to cook and good to eat, so to have a perfect delight just switch to this mouth watering recipe, that is going to give you an unforgettable taste it is Sicilian cannoli, so just got for it.

Sicilian cannoli
All you need:

For cannoli Shells

* 20 g of Pork lard

* 300 g of Plain flour

* A pinch of salt

* 160ml of Dry white wine

* 1 Egg yolk (for brushing)

* 20 g of Caster sugar

* 1 tsp of Cocoa powder

* ½ tsp of Ground coffee

For Filling:

* 2 lt. Groundnut oil for frying

* 275 g of Icing sugar some extra for dusting

* 75 g of Candied cherries

* 700 g Sheep milk ricotta

* 75 g of Mixed candied citrus peel

* 2 lt. Groundnut oil for frying

* 75 g of 70% Dark chocolate

* 25 g of Whole shelled pistachios

How to make:

* Sieve the flour with salt,ground coffee and the cocoa powder . Then add caster sugar, along with wine a little bit.

* Right after the initial stirring with he wooden spoon shift the dough on to a working space and knead.

* Wrap it with cling film and keep it in the fridge for 30-40 minutes.

* Lets prepare cannoli filling, just pass the ricotta cheese through a wide mesh sieve.

* Now place the mouli in a large bowl, so that all the processed ricotta cheese can be passed through the bottom grating disc.Add 275 g of icing sugar.

* Mix ricotta and sugar, add candied citrus peel along with the chocolate, it must be chopped not to fine powder.

* Stir well,cover it with cling film and place it in the fridge till the time comes to fill the cannoli.

* Then start making cannoli shells, using rolling pin or pasta machine, then make four equal parts of dough .

* Pass each and every dough with pasta machine roller,starting from the wider settings and keep going until you reach a 2 mm thickness,dnt forget to dust the dough.

* Place the dough sheets over the working space, now make so many shapes with cookie cutter.

* Now take the cannoli tubes with some oil coat their external side, then then discs should be wrapped around the cannoli tubes.

* Place the tube in the center of the disc, brush it with egg so that both sides get sticked, gently pressed the overlapped area.

* Then fry them in oil,make them golden brown and place them on kitchen paper, squeeze the tubes to take out cannoli shells.

* Now put candied cherries along with e pistachios to decorate dust them with icing sugar.

* Enjoy it with coffee!

Wednesday, June 16, 2010

Risotto alla Milanese

Another tempting stuff that has directly rushed from the kitchen of Italy to make your day very special is Risotto alla Milanese, this recipe will definitely make your mood and really going to be your favourite so try this mouth watering stuff what are you waiting for.

Risotto alla Milanese
All you need:

* Salt for seasoning

* 350-400 g of Carnaroli rice

* 40 g of Beef bone marrow

* 60 g Grated Parmesan cheese

* ½ Onion (finely chopped)

* 1 Litre of hot beef or chicken stock - 2 stock cubes

* 50 g of Butter

* 0.15-0.20 g Saffron powder100 ml of White wine

How to make:

* Add 30 g butter in a pan and melt it.Add onion finely chopped on medium heat then add the bone marrow cook it for three min.

* When the onion becomes soft add rice, keep stirring till the rice get coated properly.

* It will become translucent cook it for 3 min.

* Add white wine let it get evaporated.

* Turn the heat low and ad stock,it should be added at the rate of a couple of ladlefuls at a time.

* Once it get absorbed add more stock,do it for 15 min keep stirring.

* Cook it for 15 min, when the stock gets absorbed completely add more if needed.

* Now put saffron powder in a glass,add stock, dissolve the saffron and add it to the pan.

* Stir well and let the rice become al dente.

* Add the Parmesan cheese and butter.Turn off the heat.

* Cover the pan.

* Serve hot .

* Enjoy!

Monday, June 14, 2010

Spaghetti with sheeps cheese and black pepper

This special recipe is made from cheese to give you a yummy delight , if you a cheese lover then you cant afford to miss it as this recipe is really tempting because it is made from Spaghetti so try this and feel the difference.

All you need:

* 150 Pecorino romano cheese

* 400 g of Spaghetti

* 10 g (1/3 oz) Black pepper

How to make:

* Put the cheese in a bowl, add crushed pepper.

* Mix properly to distribute the pepper properly.

* Now its time to drain the spaghetti .

* Put the Spaghetti in the bowl of pepper and cheese.

* Stir the stuff energetically, cheese will give you some creamy taste.

* Add bit of hot water if you think Spaghetti is dry.

* You can add butter to make it moist.

* Now serve hot,Enjoy!

Friday, June 11, 2010

Penne all'arrabbiata

Very yummy taste that gives you ultimate delight , a recipe called Penne all'arrabbiata in this there is a use of chili, you can add so much of chilli as you want, it got originated in the central part of Italy, basically it follows Roman cooking tradition. So to have a roman taste try something different this time and just switch to this mouth watering stuff.

Penne all'arrabbiata
All you need:

* 2 Cloves of garlic

* A small handful of flat leaf parsley

* 400 g of Penne rigate pasta

* 90 ml of Extra virgin olive oil

* 500 g of Chopped tomatoes

* Salt for seasoning

* 2 or 3 Whole dried red chili

How to make:

* Chop chili and garlic

* Then heat the olive oil and put chopped ingredients.

* Make garlic golden brown

* After that add chopped tomatoes and stir.

* Add salt.

* Cook the stuff on medium heat for about 20-25 minutes, to make the sauce ready.

* Then add boil pasta to sauce, stir well and coat the pasta will sauce.

* Sprinkle chopped parsely, stir and serve .

* Enjoy!

Wednesday, June 9, 2010

Spaghetti with aubergines

A very simple and special recipe but very mouth watering, as it is going you a very different flavour although it requires more tome than ordinary recipe of spaghetti requires, a wonderful and ever lasting taste that is going to make your day so try it for a very new flavour: First of all you need to prepare aubergines and after that prepare base sauce.

All you need:

1. 1 Large aubergine

2. Sunflower oil for deep frying

To prepare the base sauce:

1. 400 g of Sieved tomatoes
2. 60 ml of Extra virgin olive oil
3. 400 g of Spaghetti
4. 1 Clove of garlic
5. 1 Big shallot
6. 10 Basil leaves
7. 1 Red chili - medium hot
8. Salt for seasoning
9. 10 Baby tomatoes

How to make:

1. Deep fry the aubergine slices in sunflower oil.

2. Cut the ends off the aubergine ,make it half as one half in order to have half moon shapes, other half can go for long strips, Half moons and strips should be sliced finely then ,make them brown then put it
on kitchen paper.

3. Follow same with the strips.

4. Then cover with kitchen paper as the excess oil will be removed from aubergine , use salt for seasoning .

5. Now heat extra virgin olive oil in a saucepan, put finely chopped shallot, make the heat sweat let it be golden and soft.

6. Then chopped garlic and chili together and stir, along with sieved tomatoes and stir well for 4-5 min.

7. Add salt, finally add baby tomatoes, remove from heat to prevent overcooking.

8. The moment spaghetti is ready, put the saucepan with the sauce onto the cooker again, pour spaghetti in and stir thoroughly heat should be medium-high.

9. Now top it up with a sprinkle of Parmesan cheese.

10. Serve and enjoy!

Wednesday, June 2, 2010

Radicchio and smoked cheese risotto

Red radicchio and smoked cheese is really a classic recipe , it is very common in North East of Italy, mainly in the Treviso province,There are so many varieties of red radicchio, to have a delight just try this very yummy and delicious recipe, to give you an extra different taste, so try this tempting delight.

Red radicchioSo all you need is:
75 g of Butter
50-400 g of Carnaroli rice
½ Onion
150 g of Red radicchio leaves
100 ml White wine
100 g of Smoked cheese
1 Litre of hot vegetable stock - 2 stock cubes
Salt for seasoning.

Smoked Cheese risotto
How to make:
Start with separating radicchio leaves,dry, wash them and take out the hard white core part of the leaves, chop them by making thin and long strips. Make thin slices of cheese, in a pan put 50 g of butter and melt it, add onion. For about 3-5 minutes Sweat the onion over a medium heat .Then add the radicchio. Now its time to wilt the radicchio for 2-3 minutes, it will reduces its volume by about 1/3. Add rice,stir till it get coated with butter, it will become translucent, stirring continuously.
Now add white wine let it get evaporated. Then add stock and make the heat low, it should be added at the rate of a couple of ladlefuls at a time, add more when the former get absorbed, keep stirring regularly. Then after 15 min, taste and check the rice whether it is cooked, make it al dente, add salt if needed. Add cheese slices at about 1 min before you put the cooker off. Stir and let the cheese melt, when the rice is cooked al dente, add more butter. Then cover the pan. Then serve it .

Monday, May 31, 2010

Seafood risotto

Yummy recipe that is going to make your day as well as make your mouth watering, just arrived from the kitchen of Italy yes this is Seafood risotto, such a delicious recipe that will surely send you to the moon,very easy and fast to cook and good to eat.So try it

Seafood risotto
All you need :

500 g Seafood selection
350-400 g Carnaroli rice
2 Cloves of garlic
75 ml of Extra virgin olive oil
1 Chili
1 Shallot should be finely chopped
30 ml of Tomato puree
100 ml of White wine
A small handful of flat leaf parsley (roughly chopped)
1 Litre of hot fish stock - 2 stock cubes
2.5 ml of Cracked black pepper
Salt for seasoning

Seafood risotto
How to make:

Firstly defrost the frozen fish then pat it with dry paper.Then take 500 g of dry seafood. Now put the olive oil in the pan, heat then add chili and garlic, let
garlic becomes golden at gentle heat. When it becomes golden remove it out of the pan, after that take out the chili. Make the heat medium, then add seafood to the pan, cook it for 2-3 min and stir well. After 2-3 min remove the seafood from heat and put it into a bowl. Keep aside, then back to the pan here you will get flavoured oil. Add finely chopped shallot and rice,make the rice completely coated
with oil, it will become translucent cook for 2-3 min.Then ad wine it will evaporate.
Make the heat medium and add stock, add it at the rate of a couple of
ladlefuls at a time.

Add more when it is absorbed, carry it out for about 15 min, dont leave the pan alone. Add tomato puree,stir and distribute it evenly,then add stock as
required, then add seasoning-pepper and salt. After 15 min add seafood to pan and make the heat high. From now taste the rice every min, until it becomes al dente.When the stock is absorbed completely add half ladle When the rice is cooked perfectly add parsley and stir. Now it is ready to serve . Enjoy!

Friday, May 28, 2010

Tuscan Navy Bean Soup

If your mood has changed and you want to try soup this time then here
is very tasty Tuscan Navy Bean Soup has arrived to give you a
wonderful taste, it has directly come from Italian kitchen, so try
this very fast to cook and tasty retreat.
Tuscan Navy Bean Soup

All you need:
1 medium onion should be chopped
3 cloves garlic should be minced or pressed
2 tablespoons olive oil
3 cups of vegetable broth
1 teaspoon of dried basil
1 16 oz. can peeled tomatoes (undrained) -- chopped
salt & pepper to taste
1/2 teaspoon of dried oregano
1 16 oz. can navy beans with liquid
1/2 cup small uncooked pasta

How to make :

Take a large soup pot and heat olive oil over medium heat..
Add onion and saute about 1 minute.
Now add saute and onion about 1 minute.
Then garlic, spices, tomatoes and broth.
Make it boil add pasta.
Make low heat and cover.
About 10 min simmer it, then stir.
Now add beans and heat it.

Wednesday, May 26, 2010

Fast tiramisù 4 four

Very delicious and yummy taste has arrived for you from the Kitchen of Italy, in this recipe less ingredients are used and this doesnot contain alcohol,a yummy recipe that is particularly suitable for those who are teetotal. Very easy to cook and good to eat, so this time if you want to change your flavour then go for Fast tiramisù 4 four.


To make it all you need:
100 g of Icing sugar
50 g of Italian mascarpone cheese
1 Pack of Pavesini biscuits
4 or 5 Egg yolks
200 ml Strong espresso coffee (cold) or coffee prepared with a moka
Cocoa powder for dusting
Few drops of vanilla extract


Take a large bowl put the egg yolks.
Beat them and add sugar,make it pale yellow .
Then add few drops of vanilla extract.
Make it evenly distributed by beating.
Add the mascarpone to the egg-sugar-vanilla cream and blend together.
Now you get tiramisù cream.
Its time to assemble tiramisù. U can prepare 4 little rectangular dishes, about 16 cm x 8 cm.s
Now dip biscuits in coffee, one by one and lay them on dish,put tiramisù cream..Do0 the same process to form another layer of biscuits.
Now spread the final layer, sprinkle with cocoa powder and put the tiramisù in the fridge and leave it for about 4 hours before serving it.

Monday, May 24, 2010

Caper and anchovy sauce (grilled fish)

If this time if you are in the mood to eat grilled fish then here is very tasty and tangy option for you yes its name is : Caper and anchovy sauce, that has directly come from the kitchen of Italy so try this very ultimate and happening food recipe.So all you need is:

grilled fish
100 ml of Extra virgin olive oil
4 Large tuna steaks
Lemon zest from one small lemon (finely chopped)
40 g Capers (finely chopped)
10 g of Anchovy paste
3 g of French mustard
Salt for seasoning
10 ml Lemon juice

Caper and anchovy sauce (grilled fish)
Put olive oil in a small glass bowl, then add lemon zest , capers, Lemon juice, Anchovy paste,mustard, at last add salt to taste. Now take a small pan and fill it with boiling water halfway, then set the heat low don't let the water boil. Put over the pan that glass bowl containing all the ingredients,then for 5 min cook bain Marie , make the heat off, leave the bowl on the pan lat the sauce warm
With olive oil, brush the tuna steaks.

Make the grill pan over the heat for 5 minutes it would turn hot and ready for the steaks, after that put the tuna steaks on the pan. Cook them for 3-4 min. Turn them another side. Now put caper and anchovy sauce and cover each of the steaks. enjoy!

Wednesday, May 19, 2010

The Italian Stallion

If you need some change in your daily menu then here is a wonderful option for you just directly from the Kitchen of Italy , this very tempting and delicious Italian recipe is very fast to cook and good to eat, and will definitely give you an ultimate taste that you have never had experienced before,so to have this yummy recipe all you need to gather is:

Italian Stallion

* 1, 15 ounce can of diced tomatoes, with juice
* Tomato Sauce
* 1/4 cup of dry red wine
* 2 teaspoons of Italian seasoning
* 1 tablespoon of sugar
* 1/4 teaspoon of salt
* 1/4 teaspoon of black pepper

For special pork topping :

* 1/3 pound of lean ground pork
* 1 tablespoon of olive oil
* 1/2 cup of yellow onion, finely diced
* 1/4 teaspoon of salt
* 2 garlic cloves, minced
* 1/4 teaspoon of salt
* 1 tablespoon red wine vinegar
* 1/2 teaspoon Italian seasoning

To make Sauted Mushrooms:

* 4 ounces of button mushrooms, sliced
* 1 tablespoon of unsalted butter

You can add:

* 1, 13.8 ounce can refrigerated pizza crust
* 4 ounces of sliced salami
* 1-2 tablespoons all purpose flour
* 4 ounces sliced provolone
* 1/2 cup fresh basil, chiffonade
* 4 ounces fresh mozzarella, diced
* 2 tablespoons Parmesan cheese, freshly grated
* 1 large egg, lightly beaten

How to make:
Heat the oven to 375 degrees. Then you need to mix all sauce ingredients , reduce heat and uncover, then remove from heat and lend it till it becomes smooth, then heat the sauce until it thickened.Then remove from heat and let it cool. Heat olive oil on a medium heat, now add pork,garlic, onion, salt, pepper and Italian seasoning. Stir and cook constantly, make pork light brown, add red wine vinegar and cook it for two minutes , remove from heat.Now melt butter is a small saucepan , add mushrooms and cook about 8 min, then remove from heat, now carefully unroll pizza dough onto floured surface. Now pull the edges outward and make rectangle, now make layers of provolone cheese slices onto dough leaving a 1 inch border along long ends of dough, and a 2 inch border at the short end of dough. Now make another layer of salami, mushrooms, pork and mozzarella in an order. Make topping with tomato sauce, Sprinkle with fresh basil. Then roll up jelly roll style, press and deal the ends, on a cookie sheet sprayed with cooking spray place roll, seam side down,now brush the roll with beaten egg. Sprinkle Parmesan cheese. Bake it for 20 minutes, then cut 4 slits across top of roll. Return to oven and bake 5 minutes. Remove, and let sit for 5 minutes before serving.
Now serve it with tomato sauce.

Monday, May 10, 2010

Calamari Stew with Garlic Toast

Very delicious Italian Recipe, very fast to cook and good to eat, if you want to change you daily menu then this is perfect destination for you, so try this for an ultimate delight and new taste, Calamari Stew with Garlic Toast is just for you to make your day filled with utmost flavour that you have had never got before so what are you waiting for just try this very delicious taste.

Calamari Stew with Garlic Toast

For Calamari Stew:

* 2 cloves of garlic, cut in 1/2
* 2 tablespoons of olive oil
* 1 cup of white wine
* 1 3/4 cups of tomato sauce
* 1 teaspoon of fresh chopped thyme leaves
* 1/2 teaspoon of salt
* 1 teaspoon of red pepper flakes
* 2 pounds of calamari (squid), bodies thinly sliced and tentacles whole
* 1/2 teaspoon of freshly ground black pepper

To make Calamari Stew: Warm the oil at medium heat, now add garlic cook for 2 min, until fragrant, remove the garlic down add tomato sauce, red pepper flakes, white wine, thyme, pepper and salt, take the mixture into simmer, its time to add Calamari, keep continuing cooking the mixture for about 2 min, serve with Garlic Toasts.

To make Garlic Toast, you need to preheat the oven to Garlic Toast.In the mean time drizzle the bread slices with olive oil. Make the bread crisp and toast get it turned brown after 8 to 10 min take out from the oven , rub the top of the toasts with whole garlic cloves. Now its time to serve with Calamari Stew.

Thursday, May 6, 2010

Brian's neapolitan ragù

A perfect delight to make your day and if you are fed up of your daily routine food then why not try this very new Brian's neapolitan ragù. All you need is :

Brian's Neapolitan ragù

100 g Smoked bacon (pancetta affumicata)
500 g of Minced beef
1 Onion (finely chopped)
75 ml of Extra virgin olive oil
250 ml (slightly less than½ pint)
4x400 g Tins of plum tomatoes
3 Bay leaves
1 Small rosemary sprig

Take some olive oil in pan heat it, add onion and for about 10 min sweat off , till onion becomes soft. After 5 min, add onion and garlic, let it be soft then on high heat add meat, th bacon needed to be minced like the minced beef should be finely chopped. Stir i becomes brown and redwine and rosemary, stir well. When it changes to brown add tinned tomatoes , on high hat heat keep cooking until it reaches simmering point. Make the heat low .Now season it with salt not o muchas this is initial seasoning . Simmer it for 2 ½ hours,lt the sauce gets reduced, keep checking the seasoning in then n and add some salt. As ragu mis ready now boil the pasta, an can top it with ragu, you can also top it with grated Pecorino or Parmesam cheese. Or you can freeze your ragu and use when ever want.

Monday, May 3, 2010

Chocolate Salami

A salute of chocolate to food lovers, very yummy and tempting, this dessert is very popular in Italian Families and very frequently eaten in the evening time with coffee. Very good to eat and fast to cook gives you a perfect delight . So here is very tempting Chocolate Salami for you. You can serve eight people , it takes 30 min to cook.

Chocolate Salami

All you need is :

100 g of Dark chocolate 85% cocoa can be used
100 g of Sugar
30 ml of Dark rum
300 g of Rich tea biscuits
2 Eggs
150 g of Butter (unsalted)

Cut butter into pieces, make it warm to room temperature.
Put the chocolate pieces into small bowl and melt it .Use bain marie method.
Stir it with spoon, when it melted completely remove it and let it be cooled.
Put biscuits in a bowl and crumb it.
Now work butter with an electric whisk and add ingredients.
Add sugar and eggs, now whisk it, further add melted chocolate.
Now add Rum and whisk, shift the mixture into another bowl that contains biscuit crumbs.
Mix the mixture properly.
Result should be chocolate dough.
Mould the dough in the shape of salami, put on a layer of cling film an wrap it. Press it to make compact, seal the sides and put it to the fridge for two hours.
Now take out and slice it.

Wednesday, April 28, 2010

Piadiana Flat Bread

Another very yummy and delicious Piadiana Flat Bread will add some more flavour to you day. to prepare it needs 45 min, and you require 2-3 min to cook and you will serve four to six people, all you need is :
A heaped teaspoon of salt for seasoning 15 g (½ oz) of Baking powder 100g (4 oz) of pork lard 1 kg (2.2 lb) of white flour (Italian “00” flour or equivalent)

Piadiana Flat Bread

Spread flour on flatboard make a well , put salt and baking powder and add lard in the flour, if you have kept in freezer then dont forget to take out a night before. Take some hot water, put very small quantity on to the lard, and make it melt. Make sure the lard is melted, now start working the dough . It should be externally smooth, should not be too hard too soft, now wrap it in muslin, and put plastic bag. Now take a small ball, flat it with rolling pin. All the side should have same thickness and make it clockwise. Now piadina is ready, take a flat pan put it on cooker. Put it on the pan, you ill see a few bubbles make ure the surface is flat. Then check bottom surface should be of light brown colour now turn other side. Now the piadina is all ready.Cut it into slices. Now place dry cured ham or coppa over piadina. Wonderful Piadiana Flat Bread is ready.

Monday, April 26, 2010

Sicilian Vegetable Stew

This yummy recipe will take 2 hours foe preparation and 40 min to cook. You can serve six people. All you need is:
1 Courgette that is (sliced)
75 ml (3 fl oz) of Extra virgin olive oil (for the initial sauté)
500 g of (1.1 lb) Aubergines (diced)
1 Celery stalk (sliced)
100 ml (4 fl oz) of White wine vinegar
25 g (1 oz)of Pine kernels
10 g (1 tbs) of Sugar
25 g (1 oz) Raisins
25 g (1 oz) of Capers
400 g (14 oz)of Chopped tomatoes
2 Bell peppers one yellow and one red-sliced into strips
½ tbs of Dry basil finely chopped 5 leaves of fresh basil alternatively
75 g (3 oz) of Green olives (stoned and cut in half)
300 g (11 oz) of Potatoes (diced)
60 g (2 ½ oz) of Sun dried tomatoes, that preserved in oil will also work 750 ml of Light olive oil for the frying of the aubergine, celery and courgette and celery For seasoning salt and black pepper

Siclian Vegetable Stew

You can start with, the first step is Dice the aubergines, put them into colander add lots of salt, and leave for couple of hours, salt is used to extract the bitter dark juice from the aubergines, after two hours rinse the aubergines, before frying them pat them dry.

Then you prepare the rest vegetables, cut slices of courgette into 3 mm as well as of celery.
Peel off the skin of peppers and cut them into strips, 5cm long and 5mm thick.
Now the vegetables are ready to be fried, timing of frying would be dictated by the aubergines, because they need to cleaning before use, when they are read, fry the vegetables.Before frying revive the raisins soaking them in lukewarm water for about 15-20 minutes, then drain them.
Put light olive oil and heat it, then fry aubergines, after 4 min remove them. Fry courgette and celery. for four four min respectively, using same oil and remove them.
Mix three vegetables together.
To prepare initial sauté, Put the extra virgin olive oil into a large pan and start to sauté the onion., when onion starts softening then add the peppers and continue with the sauté. Stir well so that both onion and pepper are well coated with oil, make onion golden brown, now add chopped tomatoes.Stir well. Now add dry basil,then diced potatoes, stir well if sauce is dry then add half a glass ( roughly 100 ml) of boiled water. .Cook it for 10 min.
After 10 min, add sugar and vinegar,then capers and kernels. Now add raisins, green olives, dried tomatoes, stir well add salt, pepper, now add fried vegetables, stir well and cook it for 20 min After 20 min remove the pan, better serve it cool. You can add bread also,Use some home made bread to prepare a bruschetta-like dish. Slice the bread. You need to heat a cast iron heat pan,now grill the bread from both the sides. Finally,serve the vegetable stew over a slice of bread.

Friday, April 23, 2010

Arancini Di Riso

An Italian recipe named Arancini Di Riso is very yummy and fast to cook, Arancini Di Riso means "oranges" made with rice, it take 15min for preparation.For boiling the rice it takes around 45 minutes. You can make around 20 arancini di riso all you need is:

Arancini Di Riso

1 Kg Rice (”Originario” variety or “Roma” variety)
0.15-020 g of Saffron powder (usually 1 sachet)
2.5 litres of water
40 g of Coarse salt
100 g of Butter
300-400 g of Ragù sauce
2 Buffalo mozzarella (cut in little dice)
300 g of Dried breadcrumbs should be finely grated
1 litre of sunflower oil for the deep frying
300 g of Peas (boil for 7-8 minutes in lightly salted water)


Take water in big pan and heat when it is tepid,you add salt and put rice then and stir.
Make the water gentle boil and add saffron.
After 20 min the rice is ready, make sure it should not stick to pan.
Cut butter in small pieces and spread over a working surface..
Mix butter with right and let the rice cooled down.
Make rice balls resembles orange size.
Then have your ragù ready..
Fill the balls with one spoon of peas, one spoon of ragù and a dice of mozzarella.Then pack it tightly.
Put these arancino through breadcrumbs, they should be very dry and finely grated.Then deep fry them.
Oil temperature should be 170-180 °C and fry all the arancini make them golden.
After getting golden remove them from oil, put them on Kitchen paper you can eat them cool as well warm.

Monday, April 19, 2010

Pasta with Bottarga Sauce

Very tempting and delicious, this recipe is a kind of super delicacy for those who love seafood. This mouth watering Italian recipe named Pasta with Bottarga Sauce, is fast to cook good to eat.The ingredients are :

(It will serve four)
400 g spaghetti or Squid ink linguine
60 ml of Extra virgin olive oil
100 g mullet roe or Tuna roe
1 Garlic clove
For seasoning ground black pepper.
Handful of flat leaf parsley, should be roughly chopped.

1.Grate the cod roe,like you grate piece of Parmesan cheese
2.Then boil linguine past, mean while start preparing sauce
3.Pour olive into the pan, let it get heated a bit then add garlic(slices).
4.Make the garlic golden in colour, then remove it from the pan.
5.Leave the oil to cool down about a minute.
6.You add 2/3 of the grated cod roe into pan.
7.Stirr well
8.2/3 of the parsley to be added into pan.
9.Season it with black pepper
10.Now add two spoonfuls of the boiling water that was used for boiling pasta.
11. Stir to make it creamy mix.
12.Sauce is ready,let the pasta get cooked properly.
13.After the pasta is cooked before draining it, heat the pan containing the sauce (high heat).
14.Drain the pasta but leave it slightly wet
15.Add pasta to sauce pan
16.Sprinkle with remaining grated cod roe.
17.Then sprinkle remaining parsley and stir. the delicious pasta is ready to eat.

Thursday, March 25, 2010

Whole Wheat Vegetarian Spinach Lasagna.

Whole Wheat Vegetarian Lasagna is a Classical Italian baked dish which consists of alternate layer of Lasagna noodles, Cheese, Spinach, Pasta Sauce. The dish is very tasteful as well as very nutritious to have.

Vegetarian Spinach Lasagna


* 500 gms package whole wheat lasagna noodles, cooked slightly.
* 500 gms package frozen raw spinach.
* ½ cup grated Parmesan Cheese.
* 3 eggs.
* 3 Cups low fat cottage Cheese.
* 3 Cups Pasta Sauce.
* 3 Cups grated Mozarilla Cheese.

Servings for 10 person.

Method of Preparation:

First you have to heat the oven to 325 degrees. Place a medium mixing bowl to beat eggs , add cottage and Parmesan Cheese to it. Take one glass baking dish and put one layer of slightly cooked lasagna noodles flat on the dish, then add half leaf spinach over it , pressing it slightly and evenly.then put another layer of lasagna noodles over it. Spread the cottage cheese mixture over the noodles and add remaining spinach over it. Finally top the last part of noodles over the spinach and spread pasta sauce evenly over the top. Then sprinkle Mozarilla cheese over it and press it slightly.

Then cover this baking dish with a foil paper tightly over the sides keeping the foil off in the center of the lasagna, the foil paper should be sprayed with cooking spray.

Bake for about 1 hr. and 15 mins in oven till the top turns light brown. Remove the foil for few minutes at the end of baking. After 15 mins the lasagna is ready to serve.

Monday, March 8, 2010

Veal Sorrentino

Perfect for your grand Italian course, Veal Sorrentino is something that is usually missing in most of the menus.The dish primarily has veal(calf) and eggplant blended with mozzarella cheese and prosciutto. if Veal is not your thing, toss some chicken in its place and enjoy it with Marinara Sauce.

Veal Sorrentino

What You Need:

* Eggplant, 4 slices
* Butter, 2 tablespoons
* Olive Oil,1-1/4 cups
* Veal Scaloppine,4(The veal should be sliced thinly and cut from the top)
* Prosciutto,4 slices
* Mozzarella Cheese,4 slices
* Chicken Broth,1/2 cup
* Serry Wine,1/2 cup
* Marinara Sauce,1/2 cup
* Spread flour and bread crumbs on separate platters.
* Salt and Pepper to taste

How to make:

* Beat eggs,lightly in a deep dish
* Take one cup Olive Oil and heat in a saute pan of medium depth over high heat
* Brush the eggplant in flour laid out on a plate.Dip the flour covered eggplant in the whisked egg.
* Press the eggplant into the bread crumbs.Do the same on both the sides.
* Put the eggplant in oil and cook until it becomes brown.
* Take the eggplants out of the oil and remove the extra oil by placing them on paper towels.
* Heat the oven to 350 degrees
* In a large saute pan,put the remaining olive oil(1/4 cup) and heat it over medium heat.
* Dip the scaloppine in flour and put it into a pan after shaking off the excess flour.
* Cook the veal until it becomes light brown on both the sides.Drain the oil and put the veal back over the heat.
* Add butter(2 tbsp) in the pan and place one slice of eggplant and prosciutto on each side of the veal alongwith one slice of mozzarella and a little marinara sauce.
* To that,add sherry and broth.Put a drop of Marinara over each slice mozzarella and finally add salt and pepper to bring that essential taste.
* For 5 minutes,simmer the assortment and finally place it in the preheated oven.
* Cook the veal until mozzarella melts till you like it.Take out the pan containing veal,from the oven and put it on a warm platter.
* Turn the heating up In case the juices in the pan are thin to reduce them to a particular consistency.Scrape the residue with a wooden spoon.
* Pour the sauce and serve.

Monday, January 25, 2010

Pasta alla Titta

Pasta Alla Titta refers to a vegetarian Pasta sauce that tastes great with any kind of pasta and indeed can elevate the taste of the same.

Italian Pasta


* 4 medium-sized courgettes
* 2 cloves of garlic
* 200g of ricotta cheese
* 500g of spaghetti
* olive oil
* fine salt
* freshly ground pepper
* Parmesan cheese

Method of Preparation:

Place a large pan filled with cold water and bring it to boil on medium flame. Parallely chop the courgettes into discs which could be sliced as thick as coins. Put some Olive oil in the pan and place in it the peeled garlic Clevey. Heat the oil on a low flame. By now, the water in the pan would have boiled, in which pour some pasta and boil till they soften. In the pan, pour the courgettes, and stir, keeping the fire low. Cook the contents in the frying pan untill they turn brown in color. Once you can feel the aroma of Courgettes, remove the pan from flame. The pasta by this time would be ready.

For the Sauce:
# When the pasta is ready, drain it of its water (and don't forget to keep the glassfull of cooking water) and pour it in the pan over the courgettes. Immediately after, pour in the ricotta cheese, and mix thoroughly.
# If the ricotta doesn't seem enough, or the consistency seems too dry, use the pasta's cooking water to balance it out. Add it a spoonfull at the time, until you obtain a creamy consistency.
# At this point, grate some parmesan cheese.
# Plate the pasta, add some pepper and as much parmesan cheese as you like, and you're ready to go

Thursday, January 21, 2010

Love fish? Try Sauteed Tilapia

If you love eating fish then Sauteed Tilapia is the right recipe for you. Actually Tilapia is a soft white coloured fish which is found throughout the year. This recipe is one of the best recipes for cooking Tilapia.


# Flour - 1 cup for scooping
# Salt - 1 tsp
# Ground black pepper - 1 tsp
# 1 pound of tilapia fillets
# 2 tablespoons of olive oil
# A bunch of long green onion, finely chopped
# 2 cloves of garlic,chopped.
# 1 Tbls of capers
# 3/4 cup of white wine
# 1/2 cup chicken broth
# Juice of 1 lemon
# 2 Tbls of butter


# Put the flour in some shallow bowl.
# Season with pepper and salt.
# Scoop the tilapia fillets in the flour.
# Sauté the tilapia fillets in the olive oil until they turn brown on both sides.
# Remove the fish from pan and keep it aside on a warm platter.
# Add a little more oil to the pan and sauté the onions and garlic until soft.
# Put the capers, wine, broth and lemon juice in the pan.
# Boil the entire mixture till it turns half.
# Switch off the heat and finish the sauce by stirring in the butter.
# Plate the tilapia and spoon over the sauce.

Tuesday, January 19, 2010

Zuppa alla Paves-Tough to say,easy to make!

Zuppa alla Paves can be easily called as the bread and egg soup. Besides being simple in ingredients, the soup has great delightfulness. According to a legend this soup was invented by a farmer and it was served to a King who had lost a battle and was wandering in the forest. Nobody knows about the reality of this legend but one thing is for sure and that is, it's recipe is really old. The soup has a great nourishing property and it shoul be served for lunch during the winters.

How to make Zappa alla Paves Soup?
(Serves One)

Zuppa Alla Paves Soup


* Eggs - 2
* A bread slice
* A beef stock cube
* Finely grated Parmesan cheese to sprinkle generously.
* A knob of butter
* An oven proof dish

Process :

*First of all,put the oven proof dish in the oven so that we get it hot ,later,when required.
*Cut a slice of bread
*Remove the hard brown crust from it and cut the big slic into two halves.
*Dissolve the stock cube in ¾ pint of boiling water to prepare the stock.
*Melt the butter in some shallow pan.
*Fry the bread in such a way that it turns golden on both the sides.
*When the bread has been fried properly, take the oven proof dish out of the oven.
*Keep the bread inside the dish by pressing it firmly.
*Break the eggs upon the bread and sprinkle cheese.
*Now the dish is ready for adding the stock.
*Add boiling stock to the dish.
*Cover the dish for 2-3 minutes so that the eggs get partially cooked by the steam of the stock

Monday, January 18, 2010

Quick and Delicious Italian Mussel Soup

The word "mussel" is most frequently used to mean the edible bivalves of the marine family "Mytilidae". In short, we can say that mussels are the bivalved eatable shells mostly from the freshwater areas.Other dialect names for mussels include cozzi, cozzi niura, arcella, catacozzula, anapinnula etc. The mussels that have been grown for centuries at Ganzirri, an inlet just outside Messina are much renowned.

Italian Mussel Soup

Ingredients to be used:

* Four pounds of fresh mussels in their shells
* A medium size chopped onion
* A chopped clove of garlic
* Extra-virgin olive oil
* One pound fresh tomatoes already peeled, seeded and chopped
* Fresh flat-leaf parsley, chopped
* 1/2 peperoncino, hot red chilli pepper
* Sea salt
* Some fresh basil leaves

How to make Mussel Soup?
* First of all you need to prepare the tomato sauce.Take a big pan.Put a little olive oil in it and heat on medium flame.
* Put the chopped onion and garlic in the oil and fry them till they mturn golden brown.
* Put the chopped tomatoes with the onion-garlic paste and steam-cook it.
* Now remove the mussels and toss them in a covered ,hot pan.Wait till they are open.
* Remove the mussels from their shells.
* Add the mussels and their cooking liquid to the tomato sauce along with the parsley
* Add chilli as per your requirement.
* You can put some water as well ,if necessary.
* Add a little salt according to your taste.
* Garnish with basil leaves and serve hot.

Enjoy this quick and easy Mussel Soup but always remember that every recipe is incomplete without adding a little love in it