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.