Categories

Most recent posts

All categories

~~ITALIAN~~

Aug 23 2012

By admin 0 comments (leave a comment)  

1 3/4 pints chicken or vegetable stock

4 oz butter

1 large onion,chopped

1 bay leaf

12 oz arborio rice

7 fl oz dry white wine

4 oz goat’s cheese,diced,plus 4 slices of goat’s cheese for grilling

4 oz sun dried tomatoes in oil, drained and sliced

2 oz rocket,chopped

1 oz Parmesan cheese,fresly grated

salt and fresly ground pepper

Heat the stock in a saucepan and keep it at a simmer. Melt 3 oz of the butter in a large ,deep frying pan, add the onion and bay leaf and cook gently for 5 minutes, until the onion is soft. Add the rice and stir until all the grains are glistening with butter.

Add the white wine and simmer for 2 minutes, until it has evaporated. Add the ladleful of hot stock and cook over a moderate heat, stirring, until it has been absorbed. Continue adding the stock in this way until it has all, or nearly all, been used up and the rice is al dente, which should take about 18-20 minutes.

About 5  minutes before the risotto is cooked, stir in the diced goat’s cheese, sun dried tomatoes and rocket. Cook for 3-5 minutes, adding more stock as needed. The cheese should not melt completely.

Add the remaining butter and the Parmesan tothe risotto and season to taste. The finished risotto should be quite fluffy and loose enough to form a wave,but not soupy. Remove from the heat,cover and leave for 1 minute.

Meanwhile,put the slices of goat’s cheese on a foil-lined grill pan and place under a preheated grill for 1-2 minutes,until golden.Serve each portion of risotto with a slice of grilled goat’s cheese on top, finished with a twist of black pepper.

 

Leave a comment

Categories: ~~ITALIAN~~ 

Tags: ,  

Aug 23 2012

By admin 0 comments (leave a comment)  

Serve with Polenta

3 tbsp olive oil
8 italian sausages
1 onion,chopped
1 lb carrots diced
1 celery heart,diced
2 leeks,finely chopped
7 fl oz dry white wine
1/4 pint stock
1 cooking apple,peeled,cored and finely chopped
1 bay leaf
14 oz can of borlotti beans,drained and rinsed
1 tsp plain flour,mixed to a paste with 1 tsp soft butter
salt and fresly ground pepper

FOR THE POLENTA
1 3/4 pints water
2 tsp salt
6 oz polenta flour
2 oz butter
4 oz parmesan cheese,freshly grated
3 tbsp chopped fresh flat-leaf parsley,extra for garnish

Heat the oil in a large,deep pan. Add the sausages, onion,garlic,carrots,celery and leeks,stir well and cook for 10 minutes,until just cook for 10 minutes,until just turning golden brown.

Add the wine,stock,apple, bay leaf and some salt and pepper. Bring to the boil, then reduce the heat and simmer for 30 minutes,until the sausages are cooked through and the vegetables are tender.

Stir in the borlotti beans and cook for 10 minutes. If the juices need to be thickened slightly, add the flour paste,stirring constantly,and cook for 1 minute.

4. To make the polenta, bring the water to the boil in a large,deep pan with the salt. Reduce the heat and gradually add the polenta,stirring constantly with a whisk. Simmer for 20 minutes. until the polenta is ery thick and is coming away from the side of the pan; it may seem the polenta has thickened faster than this but it really must cook on to allow the grains to become tender.

5.Beat the butter and Parmesan into the polenta and season to taste, adding plenty of fresly ground black pepper. Stir in the parsley. To serve, divide the polenta between 4 large,shallow bowls and spoon over the sausages and vegetable mixture,then spoon over the juices.

 

Leave a comment

Categories: ~~ITALIAN~~ 

Tags:  

Aug 23 2012

By admin 0 comments (leave a comment)  

Make sure you buy either best end or loin of lamb fillets, as these are very tender.
Serve this with parmesan mash and some buttered spinach in garlic and olive oil.

7 oz thinly sliced pancetta or smoked bacon (about 12 slices)

4 small sprigs of fresh rosemary

6 obest end or loin of lamb fillets

2 tbsp olive oil

2 celery sticks,roughly chopped

2 carrots,roughly chopped

1 shallot ,halved

2 garlic cloves,crushed

1 small re chilli,seeded and chopped

4 fl oz red wine

3/4 pint meat stock

1 tsp plain flour,mixed to a paste with 1 tsp soft butter

salt and freshly ground black pepper

1. Pre-heat the oven to 425 F. Lay out the pancetta or smoked bacon on a board  in groups of 3 strips at a 40-degree angle. Place a sprig of rosemary in the centre of each. Season the lamb fillets, and put them on top of the rosemary and tightly roll the pancetta around the meat.

2. Heat the oil in a large oven proof frying pan, and the vegetables,garlic and chili and saute for 5 minutes, stirring regularly. Move the vegetables to one side of the pan and add the meat parcels,seam-side down. Cook over high heat for 2 minutes,until browned all over,finishing seam-side down again.

3. Pour the wine over the meat, bring to the boil and simmer for 2 minutes. Add the stock and bring to the boil. Transfer the pan to the oven and cook for 12-15 minutes, until the lamb is tender but still pink in the centre.

4. Take the lamb out of the pan and keep warm. To

the gravy, put the vegetables and juices from the pan into a food processor and blend until smooth, then pass through a sieve.

5. Return the gravy to the pan over a low heat and whisk in the butter and flour mixture, stirring constantly. Boil for 1 minute, until slightly thickened. Serve the lamb with the Italian gravy.

Leave a comment

Categories: ~~ITALIAN~~ 

Tags: ,  

Aug 23 2012

By admin 0 comments (leave a comment)  

2 tbsp olive oil

1 1/2 oz butter

1 1/2 oz butter
1 onion,finely chopped
1 celery stick,finely chopped
1 carrot, finely diced
9 oz lean minced pork
7 fl oz full-bodied red wine
14 oz can of chopped tomatoes
2 tbsp chopped parsley
a little flour,mixed to a paste with water
12 oz rigatoni
salt and ground black pepper
freshly grated parmesan cheese to serve

1. Heat the oil and butter in a deep pan, add the onion, celery and carrot and stir well. Cook over a gentle heat for 5 minutes,until just beginning to soften.

2. Increase the heat and add the minced pork. Cook for 10 minutes,stirring constantly for the first 3  minutes to break up the lumps. Add the red wine and simmer for 3 minutes.

3.Stir in the tomatoes and season well with salt and pepper. Partially cover and cook over a low heat for 1 hour,stirring occasionally, until the meat and vegetables are very tender and the juices have thickened. Stir in th eparsley. (If the sauce isnt thick enough, add a little flour and water paste and cook for a further 5-10 minutes.)

5. Bring a large pan of salted water to a rolling boil. Add the rigatoni, stir and return to a gently rolling boil. Cook for 10-12 minutes,until aldente,then drain. Add the pasta to the sauce and mix well. Serve in deep bowls with a sprinkling of Parmesan.

Leave a comment

Categories: ~~ITALIAN~~ 

Tags:  

Aug 23 2012

By admin 0 comments (leave a comment)  

9 oz ricotta cheese
3 tbsp icing sugar,sifted
4-6 tbsp Amaretto liqueur,to taste
1/2 pint double cream
1 lb 5 oz jar of Amarena Fabbri wild cherries in syrup
1 oz flaked almonds,toasted

FOR THE PASTRY:

6 oz plain flour
2 tbsp caster sugar
4 oz chilled butter,cut into cubes
2 egg yolks
2 tbsp cold water


1. First make the pastry: sift the flour into a large bowl and stir in the sugar. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

 

2.Add the egg yolks and water and stir with a fork until the mixture forms large clumps. Bring it together with your hands to make a dough. Knead gently on a lightly floured surface until smooth,then wrap in a clingfilm and chill for 2 minutes.

3.Pre-heat the oven to 400F.Roll out the pastry on a lightly floured surface and use to line a 8 in loose-based tart tin. Trim the edge and prick the base with a fork. Chill for 10 minutes.

4.Line the pastry case with baking parchment and fill with baking beans, then bake blind for 15 minutes. Remove the beans and paper and bake for a further 10 minutes,until crisp and golden. Leave on a wire rach to cool.

5.Meanwhile,make the filling: put the ricotta in a bowl with the icing sugar and Amaretto liqueur and beat until smooth. In a separate bowl,whisk the cream until it forms soft peaks. Fold the cream into the ricotta mixture.

6. Drain the cherries, reserving the syrup. Spoon the ricotta filling into the pastry case and level the surface. spoon the drained cherries over the top and fill the gaps with the flaked almonds.

7. Chill the tart until required. Just before serving,spoon 3-4 tbsp of the reserved cherry syrup over the tart. Slice and serve with extra syrup.

Leave a comment

Categories: ~~ITALIAN~~ 

Tags:  

Aug 23 2012

By admin 0 comments (leave a comment)  

Tagliatelle Carbonara

3 oz butter
4 oz pancetta or unsmoked bacon,cut into strips
14 oz tagliatelle
8 egg yolks
6 tbsp double cream
2 oz Parmesan cheese, freshly grated
1 small tsp freshly ground pepper
1/2 tsp freshly grated nutmeg
2 tbsp chopped fresh parsley

Bring a parge pan of salted water to the boil for the pasta. Melt the butter in a large,deep frying pan, add the pancetta and cook over a medium heat for a few minutes,until golden brown.


Add the pasta to the boiling salted water,stir and return to a gentle rolling boil. Cook for 8 minutes until al dente. Meanwhile, in a bowl large enough to hold the pasta, mix together the egg yolks,cream,Parmesan,pepper,nutmeg and parsley.

Drain the pasta. Remove the pancetta from the heat and add the pasta to it, mixing quickly with the bacon and butter.

Add the pasta mixture to the egg mixture and toss well. The heat from the bacon, butter and pasta will cook the egg yolks. You must serve the dish immediately or the eggs will curdle.

Leave a comment

Categories: ~~ITALIAN~~ 

Tags:  

« Older Entries    
 




testlang

All pages

Register or Log in

 

Copyright © https://stepbysteprecipe.com all rights reserved.

       RSS - ALL posts on this site        RSS - ALL comments on this site