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.


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!

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.


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!

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!

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.


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!

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!

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.

So 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.


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 .
Enjoy!

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


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


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!