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 .