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I fear that those reading this blog think that I eat only super calorie recipes. it’s just a coincidence!
Typically, the ‘special’ recipes deserve a post, perhaps the recipes that I do not eat every day, but now and then. Sometimes ‘special’ means ‘fatty’…
So I feel compelled to inform you of my thoughts on the food matter: I invite everyone to eat well and healthy avoiding fatty foods as much as possible¬†and frequently choosing vegetables, fruit, and fresh food! When possible, organic and whole foods. Health is important and the body is one, so behave well ūüėČ

That said (and with a clear conscience!), let’s come to my recipe! La Carbonara, for the uninitiated, is a typical dish of Italian cuisine. In particular, it’s a specialty of Rome, my hometown. It’s a ‘poor’ traditional recipe, with simple ingredients and a strong and decisive taste. The main ingredient is bacon, but since I am a vegetarian (or pescetarian to be precise), I replaced bacon with smoked tuna. The result is truly amazing. Just try it.

Ingredients for 2 servings:

  • 200 g of long pasta such as spaghetti or bucatini o. .. I’ve already said? Long pasta!
  • 160 g smoked tuna;
  • 1 egg;
  • salt and black pepper;
  • 2 tbsp Extra virgin olive oil;
  • 100 g grated¬†Pecorino Romano cheese.

Instructions:

1- In a large pot put a large amount of water in order to cook the pasta.
2- In the meanwhile, place the oil in a frying pan, heat it and add the diced smoked tuna. The smoked tuna is quite salty, so do not add too much salt, if not necessary, but a good grind of black pepper. Sauté a few minutes, then turn off the flame.
3- Beat the egg with a fork and add a pinch of salt and pepper.
4- When water boils, cook the pasta and respect the cooking time indicated on the the package. Remove from the heat when the pasta is still a bit hard. Keep a few tablespoons of cooking hot water in a cup, then drain the pasta in a colander.

5- Turn on the heat under the saucepan of tuna, add the pasta and heat together for a few seconds. Then add the beaten egg, the cheese and a bit of hot water if the pasta seems too much dry. Mix all on the flame for up to one minute.
6- Serve hot!

Buon Appetito!

 

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The great thing about food blogs is that they let you experiment and try something uncommon and different from usual. In fact, the other day I was searching an original way to do something with zucchini and I came across this interesting recipe by Key Lime Pie Kitchen (thank you blogger friend for this amazing recipe!).
Well,¬†I tried it¬†and¬†it was¬†delicious.¬†I¬†made¬†‚Äč‚Äčsome minor¬†modifications (because¬†at the moment¬†I had¬†only¬†potato¬†and zucchini,¬†so¬†I couldn’t add¬†any¬†other¬†type¬†of¬†vegetable), so here’s¬†to¬†you¬†my pictures¬†and¬†my own version.

Ingredients:

  • 2¬†large¬†zucchini;
  • 3¬†medium potatoes;
  • ¬Ĺ cup¬†of¬†durum wheat flour¬†(can be replaced¬†with any type¬†of¬†gluten¬†free¬†flour);
  • 2¬†tablespoons of ¬†breadcrumbs;
  • Salt¬†and¬†black pepper;
  • a sprinkle¬†of¬†grated¬†nutmeg;
  • 2¬†eggs;
  • abundant¬†peanut¬†oil¬†for¬†frying.

Instructions:

1- With food processor or by hand with a grater, grate the zucchini and potatoes, previously washed and, in the case of potatoes, peeled.
2- Place potatoes and zucchini in the colander and squeeze out as much as possible in order to remove water in excess (I have also used kitchen paper towels to absorb water).
3- Beat the eggs in a bowl. Make the batter by adding flour, bread crumbs, salt and pepper. Mix everything well and add the potatoes and zucchini and, just in case, add a bit of extra salt. Keep stirring until everything is well combined.

4- Heat the peanut oil in a frying pan at medium-high heat. Make sure it is very hot before putting the pancake mixture, by pouring a small quantity of the mix. If the oil sizzles around this piece, then you can proceed.
5- With a spoon or hands, give to the mix the shape of a pancake, one by one and, then fry them. When the edges turn golden, turn them on the other side. When they are ready, place them on a plate covered with absorbent kitchen paper and remove the oil in excess.

6- Serve hot, if you want to exaggerate with the fat, put on some cheese slices.

Buon Appetito!

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Fast because¬†I think¬†that¬†there isn’t a¬†sauce for pasta faster than¬†this¬†…¬†Furious because, come on, it’s very¬†‘angry’¬†with our¬†health:¬†butter, butter¬†and¬†more¬†butter.¬†But,¬†as¬†I usually¬†say,¬†if one¬†must¬†do¬†bad,¬†must do it¬†to¬†the fullest!¬†But¬†back to¬†our¬†happy¬†recipe. This¬†sauce¬†is¬†excellent¬†with¬†all types¬†of¬†pasta, ravioli and gnocchi.¬†Specifically,¬†today¬†I’ve¬†cooked¬†with¬†these¬†special¬†Gnocchi¬†called¬†‘Sp√§tzle‘.¬†They are¬†typically¬†made in¬†South¬†Tyrol,¬†an autonomous province¬†of the¬†northen Italy, Austria¬†and Germany,¬†and are¬†made ‚Äč‚Äčwith¬†wheat flour,¬†eggs and¬†water.¬†The ones¬†I¬†used¬†today were ready-made and flavored¬†with¬†spinach.¬†Delicious!

Ingrendients for 2 servings:

  • 350¬†g¬†Sp√§tzle;
  • 30g¬†of¬†butter¬†(try¬†with¬†margarine¬†for those¬†suffering from¬†high cholesterol);
  • a¬†handful¬†of¬†dried¬†or¬†fresh sage,¬†chopped;
  • Salt¬†and¬†pepper¬†to taste;
  • Parmesan cheese¬†to¬†taste.

Instructions:

1- In a bowl, boil the water for the Spätzle;
2- In the meanwhile, put in a saucepan (large enough to put then the Spätzle) butter, sage, salt and pepper. Then, with a very low heat, stir the ingredients. The heat has to be very low because the butter must not fry, but just melt. So turn off the heat when the butter is melted.
3- When the water boils, add salt and then add the Spätzle. As for the potato gnocchi (check out my previous post), remove them from the water with a perforated spoon when they come to the surface and pour them into the saucepan with the butter.
4- Add the Parmesan cheese, and, turning on once again the stove under the saucepan Рalways low heat Рstir well until all the cheese melts.
5- Serve¬†hot¬†and well¬†…¬†enjoy it!

Buon Appetito!

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The proceeding behind this side dish could be defined somehow as the foundation of Italian cuisine.
In fact, most of the vegetables can be cooked in this way, as well as many pasta sauces. So you can serve as an accompaniment to a main course or it can be even eaten alone with some fresh bread.
So I decided to post this recipe especially for the benefit of non-Italians who read my little blog!

Ingredients for 4 servings

  • 1 kg¬†of¬†broccoli¬†(or¬†cabbage¬†or¬†turnip tops¬†or¬†whatever you want, but¬†green¬†:-));
  • 4¬†cloves¬†of¬†garlic,¬†to¬†which¬†you have¬†carved¬†some¬†small cut¬†with a¬†knife¬†and¬†you have squeezed¬†a¬†bit;
  • 4¬†tablespoons¬†extra virgin¬†olive¬†oil;
  • 1 or¬†2¬†dried¬†chillies;
  • Salt¬†to taste.

Instructions

1- Wash broccoli, remove any loose or damaged part. Boil them in salted water for 7 minutes from the recovery of the boiling or more if you are using cabbages. If you use a pressure cooker, cook for 4 minutes maximum after the hiss (or follow the specific instructions of your pressure cooker!).
2- Sauté in a a large nonstick pan the cloves of garlic and chilli. When the garlic turns golden, add the previously drained vegetables. Add salt to taste.
3- Sauté on high heat for three minutes, then add a glass of water and, covering with the lid, cook until water is absorbed and the vegetables are dried up in the pan. About 8 minutes. Actually you have to see by eye when the broccoli are ready: it depends on how much you like them soft.
4- Serve hot as a side dish. Very delicious with fresh Italian bread.

Tasty option: when sauté, you can use a bit of anchovy paste to give a stronger and savory flavor. In this case, pay attention that the anchovy paste tends to burn easily.

Buon appetito!

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The¬†answer is¬†simple:¬†I can not¬†resist! Although¬†this¬†recipe¬†is¬†meant¬†for 4 people,¬†we hardly¬†manage¬†to¬†get¬†to¬†the day¬†after¬†such¬†a¬†delight (um¬†…¬†we are only¬†two). Maybe it’s because that I¬†like¬†very much the¬†leeks¬†in¬†any¬†recipe…

Enough, less greetings and more recipe!

Ingredients for 4 servings (if you can: P)

  • 1¬†large or 2¬†small¬†leeks¬†(usually¬†are huge!);
  • Extra¬†virgin olive¬†oil¬†to taste;
  • 1¬†rolled-out¬†of puff pastry,¬†ready¬†for use¬†(Ladies and¬†gentlemen, it is¬†too¬†difficult¬†for¬†me to¬†do at home by myself: too¬†long¬†the process¬†and¬†the result¬†is not¬†guaranteed. So, better to buy it ready to use.);
  • 2¬†eggs;
  • 50g¬†(3.5¬†tbsp)¬†grated¬†Parmesan¬†cheese;
  • 3¬†tablespoons¬†of milk;
  • 70g¬†(2.5¬†oz) of Gruyere¬†cheese¬†or¬†Leerdamer¬†(or similar cheese);
  • salt¬†to taste;
  • pepper¬†to taste;
  • 1¬†pinch¬†with¬†grated nutmeg.

Instructions:

1- Preheat¬†the¬†oven¬†to 190¬†¬į /¬†200 ¬į¬†C¬†(390¬†¬į F).
2- Place the pastry on a round baking tray covered with baking paper. Prick with a fork the pastry so to avoid creating air bubbles during the cooking.
3- Sauté the leeks, previously cut in thin slices, in the oil, until they become golden brown. Add some salt and pepper to taste.
4- Meanwhile, whisk the eggs, adding milk, salt, pepper, nutmeg and Parmesan cheese.
5- Finally, add the leeks and cheese Leerdamer (or whatever) to the mixture of eggs. Mix lightly and pour it slowly into the pan on the pastry.
6- With¬†the¬†surplus¬†edge¬†of pastry¬†you can¬†decorate¬†the¬†pie¬†the way you want.¬†In¬†this precise case,¬†I have¬†left¬†as it was.¬†But¬†the possibilities are¬†many:¬†you can¬†create¬†strips¬†as¬†those for¬†jam tarts¬†or¬†make¬†a nice¬†thick border.¬†The choice is up to you ūüôā
7- Bake for about 15-20 minutes but keep an eye on the oven. The edges of the pastry should be golden and crisp!
And here’s¬†your¬†pie!¬†Enjoy it!

Buon appetito!

For¬†those¬†dear¬†readers¬†who do not¬†know¬†the puff pastry,¬†here¬†to help¬†wikipedia.¬†But I warn you¬†I do not want any responsibility: it is¬†a¬†veeery fat¬†pastry ūüėČ

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A simple and fresh recipe to resume the threads of this blog, far too long abandoned due to job, commitments, and other amenities, but always in my mind!
So, back in action!

Ingredients for 2 servings:

  • 200¬†g¬†peeled shrimps
  • 3¬†tbsp¬†mayonnaise
  • 3¬†tbsp¬†tomato ketchup
  • a dash¬†of¬†paprika
  • 1¬†tbsp¬†brandy¬†or¬†Grand¬†Marnier
  • white pepper
  • 150¬†g¬†lettuce
  • 3¬†medium carrots,¬†thinly sliced
  • salt¬†to¬†taste
  • 2 slices¬†of¬†toasted bread
Instructions: 

1- Wash¬†the¬†lettuce,¬†cut into¬†small pieces and¬†dry (or simply open¬†a¬†bag¬†of already cut¬†and washed¬†salad!¬†It’s¬†up¬†to¬†you!;)).
Do the same with the carrots and cut into thin slices.

2- Put the mayonnaise, ketchup, paprika, white pepper and brandy in a bowl and mix with a spoon. Let rest in the fridge for about 10 minutes.
Your sauce is ready!

3- Add the shrimps to the lettuce and carrots. Add the cocktail sauce, mix well and add salt to taste. Last thing, add the previously toasted bread cut in 2 pieces to decorate.
For a more elegant appearance, put aside some shrimp and use it to decorate the salad.

Buon Appetito!

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Very difficult indeed. This is the best I can do… However it was really good!
Besides, it’s very simple to do and it’s sure. Sure in all senses: it has baked eggs inside rather than raw ones. Consider that the traditional Italian recipe relates only about raw eggs, but generally I don’t rely in eggs from common supermarket stores, so here you are this simple yet very delicious variant Tiramis√Ļ! Let’s start (and throw away from the window any slimming diet, please)!

Ingredients:

  • 500 g (2,1 cups) Mascarpone cheese
  • about 250 g (8,7 oz) Ladyfingers best known as Savoiardi in Italy (here is a good and… funny explanation)
  • 150 g (0,6 cups) white sugar
  • 6 egg yolks
  • 400 ml (1,6 cups) semi-skimmed milk
  • bitter cocoa powder to taste
  • strong espresso coff√® to taste, about 8 little cups (you can add a bit of sugar in the coffee to taste. Personally I prefer a bitter Tiramis√Ļ but it’s up to you)
  • a bit of a liqueur of your choice (I’ve used Egg Marsala but Rum or Maraschino Liqueur are fine too)

Instructions

1- In order to prepare this variant Tiramis√Ļ you need first to cook a Creme Anglaise, and this is the only difficult part of this recipe because this is a very delicate kind of custard: it’s likely to curdle and it’s no good, trust me! So if you have a family one or a trusted recipe, I advise you to use it. If this is the first time, follow my directions and cross your fingers.

  • Add the sugar to the yolks and beat them with an electric whisk until they become frothy and white.
  • Bring nearly to a boil the milk. I repeat NEARLY to a boil. Remove it from the stove and add, very slowly and always stirring, the beated sugar/yolks mix.
  • Put again the mix on the stove, very low heat, and always stirring to avoid lumps, cook it until it becomes velvety and softer. It needs few minutes.

Don’t overcook! If the cream curdles, and believe me it can easily happens, remove it fast from the stove, then filter the cream with a colander, add a spoon of wheat or corn flour, and, always stirring, put it back on the stove cooking for few minutes. At least it is usable for the Tiramis√Ļ!

When you’ve done with the creme, put in the fridge at least for one hour.

2- Make the espresso coffee. Add a bit of sugar if you like it (it depends on how sweet do you prefer Tiramis√Ļ) and a bit of liqueur. Let it cool completely in the fridge. An hour at least.

3- When the cream is completely cold, take it from the fridge and add the mascarpone. With an electric whisk or simply with a spoon incorporate into the cream. In this way you obtain a dense and solid cream.

4- Now it’s time to arrange the Tiramis√Ļ! First, take a rectangular glass tray (the same used for Lasagna… look a this one for example!). You have to set about 2 layers of the various elements of the Tiramis√Ļ.

  • First dip the savoiardi into the coffee, then put in the tray, one beside the other, creating a layer of dipped coffee savoiardi (actually about half of the savoiardi’s pack). Remember: dip a little and don’t soak them! Otherwise you’ll have a soggy Tiramis√Ļ!
  • Now create a layer with the Mascarpone cream with a spoon spreading as evenly as possible. ¬†You need about half of the cream at your disposal.
  • Then sift the bitter cocoa powder and sprinkle it on the top of the cream layer.
  • Repeat the operation another time: dip and assemble the savoiardi, add the cream, and sprinkle the cocoa.


Oh, we’ve almost done. At this point you cannot wait to put your spoon into this delicious Tiramis√Ļ but sadly you have too wait a little more… Keep it in fridge for at least 3 hours then enojoy it! Ah, one last tip. Before serving, if you think that the cocoa powder atop has been absorbed by the cream, simply add a little more!

Buon appetito!

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