Tortelli di zucca _ ingredienti e dosi per 6/8 persone : 1.3 kg (3 lb) pumpkin - basic pasta, made with 2 eggs and 200 gr (7 oz) 00 pasta flour - 2 or 3 whole eggs, beaten, depending on pumpkin
100 gr (3 1/2 oz) Parmesan cheese, freshly grated - 100 gr (3 1/2 oz) dried breadcrumbs
4 amaretti biscuits, crumbled - Salt, pepper and freshly grated nutmeg to taste -
- prèparation-It is best to steam the pumpkin until soft, depending on its thickness. You can also put it in a pan with very little water. The object is to have the pumpkin cooked but not very wet. Remove the skin from the flesh into a cloth and squeeze out as much liquid as you can. Reduce the fleshy pulp to a mash with a fork, and add the eggs, Parmesan, breadcrumbs, amaretti biscuits and salt, pepper and nutmeg to taste. Amalgamate all this to obtain quite a consistent and solid paste.Roll the pasta dough out into long sheets and spread out on a work surface sprinkled with flour. Put teaspoons of the mixture on one of a pair of pasta sheets at 2/3 cm (3/4-1 1/4 inch) intervals. Lay another pasta sheet on top to cover the filling and press down all around to stick the pasta together. Cut the ravioli into squares with a serrated pasta wheel and set aside.
Plunge the ravioli into slightly salted boiling water and cook for 4/5 minutes. Scoop them out and place in a warmed dish. Cover with melted butter and Parmesan cheese, and serve.
Salmon Mousse .ingredienti e dosi- 3 tbsp fresh lemon juice - 3 tbsp chopped raw onion -1 envelope gelatin - ½ cup of boiling water .Put all of the above into a blender and mix on high speed for one minute, adding:> ½ cup mayonnaise ½ tbsp paprika -1 tbsp chopped dill seed -1 lb can salmon, drained -Dash Tabasco .prèparation > Blend on high speed for one minute, adding 1 cup of heavy cream. Blend again for a few seconds. Refrigerate 3 or 4 hours. Put in mold or use as dip, makes one quart.
Agnello , cacio e uova ( lamb stuffed with cheese and eggs ) ingrediento e dosi : 2 stomach linings of young lamb .fer the stuffing :1 cup Caciotta cheese, grated -1 cup Parmesan Reggiano, grated -
1 cup, home-made ["plain"] bread crumbs -4 eggs -1 tablespoon fresh parsley, finely chopped -
A pinch of pepper -for threading stomach lining:Thick thread and a needle .For pre-roasting >>
about 2 tablespoons of cooking oil -For stewing "agnello cacio e uova" Home-made Italian tomato sauce[f=yellow]-prèparation- Preheat oven to 300 F degrees. Beat eggs. Mix cheeses, home-made breadcrumbs and parseley together. Add eggs to the cheese and breadcrumb mixture. Mix well.Open up the stomach linings and fill them with the cheese and breadcrumb mixture.Thread a needle and sew up the linings. Add a touch of oil to a roasting pan. Place the stuffed sheep linings ["Agnello cacio e uova] on the roasting pan.Bake for about 45 minutes.While the "agnello cacio e uova" is cooking, make your favorite tomato sauce (which may include other types of meat pieces). After the "agnello cacio e uova" has cooked for about 45 minutes, transfer it in the tomato sauce. Stew the "agnello cacio e uova" in the tomato sauce,for about 25 minutes.Remove the "agnello cacio e uova" out of the tomato sauce and cut up in thick slices.
Risotto al gorgonzola _ingredienti e dosi per 4 persone _300/350 gr riso arborio , 1 lt di brodo vegetale ( sedano-carote-cipolle-1 chiodo di garofano) 50/60 gr di beurre , 100/110 gr di formaggio gorgonzola , 80/90 gr di formaggio frattugiato , 1 echalotes , i verre di vino bianco ( senza alcool ) poivre noir -prèparation-
**conseil du chef adrianomennillo_ non usate il dado per il brodo , alla fine mantecate con il restante burro togliendo il tegame dal fuoco_
Carpetbag steak - ingredienti e dosi per 4 perone ( Australia ) Thick-cut beef filets mignon or New York strip steaks 4 , Oysters, cleaned and shucked 8 to 10 , Worcestershire sauce 1/4 cup , Lemon juice 2 tablespoons , Salt and pepper to season , Oil 3 tablespoons , Cognac or brandy (optional) 1/4 cup , Beef stock 1 cup , Butter, room temperature 4 tablespoons -prèparation_Using a thin boning knife, cut a small incision into the side of each steak just big enough to insert the oysters. Move the knife back and forth inside each steak to create a pocket. In a bowl, mix together the oysters, Worcestershire sauce, lemon juice and salt and pepper to season. Set aside to marinate for at least 30 minutes. Pour a little of the marinade into each pocket and stuff each steak with 2 or 3 oysters. Secure the opening with toothpicks and let the steaks rest at room temperature for about 30 minutes to allow the flavors to meld. Heat the oil in a large skillet or saute pan over medium-high flame until it just starts to smoke. Season each steak with salt and pepper. Sear the steaks in the hot oil, letting them cook for about 3 minutes per side for medium-rare. If you like your steaks more well done, reduce the flame to medium and cook for another 2 minutes for medium or another 4 to 6 minutes for well done. Place the steaks on warm plates while you make the sauce. Remove the skillet or saute pan from the flame and carefully pour in the cognac or brandy. Return the pan to medium flame and heat, scraping up any bits from the bottom, until almost evaporated. Then add the beef stock and simmer to reduce its volume by about 1/2. Remove from heat, adjust seasoning with salt and pepper and whisk in the butter. Serve the steaks with a little of the sauce poured over each.
Crèpes au chèvre et Crevettes - ingredienti e dosi :
per la guarnitura _ 90 gr fromage de chèvre -60 gr de fromage à tartiner Saint Moret -1/2 de cuillère à café d'échalote hachée -1/2 de cuillère à café de ciboulette hachée -1/4 de cuillère à café de sel -1/4 de cuillère à café de poivre -per la salsa _ 1 bel oignon coupé en dés -14 gr de poivron coupé en dés -30 gr de tomate coupé en dés -1/4 cuillère à café d'ail haché -1 cuillère à café de sauce Créole ou Cajun -50 crevettes -30 ml de vin blanc -30 gr de beurre non salé - 1 cuillère à café d'huile-fate cosi _ Mélangez ensemble tous les ingrédients de la garniture, fourrez-en les crêpes et roulez-les. Pour la sauce: Versez l'huile dans une poêle à frire et à feu moyen, faites revenir l'oignon et le poivron jusqu'à ce qu'ils deviennent tendres. Ajoutez les dés de tomate, l'ail et la sauce créole. Faite revenir pendant 30 secondes puis déglacez avec le vin blanc. Ajoutez le St Moret et faites réduire jusqu'à ce que la sauce nappe le dos de la cuillère.Incorporez le beurre froid et les queues de crevettes et salez à votre goût. Faites revenir encore 30 secondes. Placez les crêpes sur des assiettes et arrosez-les de sauce.
Nouilles all 'Adriano _( Tagliatelle all'adriano) ingredienti e dosi per 3/4 persone : 350/400 gr di tagliatelle , soffritto all'Italiana ( sedano-carota-cipolla già tritati ) 150/200 gr di gorgonzola , 50 gr di gruviera grattugiato , 50 gr di panna , 2 pere sbucciate e tagliate a spicchi , sale e cannella , method_in una padella un pò larga cuocete il soffritto , dopo 10 minuti aggiungete il gorgonzola tagliato a dadini , la panna e le pere sbucciate e tagliate , aggiungete poco sale e cannella , a parte cuocete le tagliatelle aldente , scolate 1 minuto prima e aggiungetele in padella con questo sugo , mescolate bene per 1 minuto e condite con gruviera grattugiato_
Torta alla Pignolata -ingredienti e dosi per 1 torta di 6/8 persone:
50/60 gr (2 oz) pine kernels
175 gr (6 oz) unsalted butter, softened
150 gr (5 1/2 oz) caster sugar
2 large eggs
3 large egg yolks
Finely grated zest of 1/2 lemon
100 ml (3 1/2 fl oz) Vin Santo
375 gr (13 oz) Italian soft wheat 00 flour or plain flour
1 tsp baking powder or 1 packet lievito Bertolini Vanigliato _prèparation-
Preheat the oven to 220 C/425 F/Gas 7, and use 25g (1 oz) of the butter to grease a round or square 25cm (10 inch) baking dish.Beat the remaining butter with the sugar until light. Beat the eggs and yolks with the lemon zest and Vin Santo until light and foamy, then add to the butter and sugar mixture. Very gently fold in the flour, sifted with the baking powder, using a metal spoon. When everything is very well blended, put into the greased baking dish, and scatter the pine kernels on top. Bake in the preheated oven for 35 minutes, then leave to cool. Turn out of the dish when cold.
Penne al radicchio e panna- ingredienti e dosi per 1 tablespoon extra-virgin olive oil - 1 small purple onion, thinly sliced -1 small head radicchio, halved and thinly sliced -2 ounces thinly sliced double-smoked bacon, defatted and choppedn - 2 tablespoons plus ¼ teaspoon salt - 1/4 teaspoon freshly ground black pepper -1/4 cup heavy cream -½ cup freshly grated Parmigiano Reggiano - 1 pound penne rigate/ 300/400 gr / _prèparation-Heat the olive oil over a medium flame in a deep, wide skillet. Add the onion and sauté, stirring often, until caramelized and soft, about 15 minutes. .Stir in the radicchio and bacon and raise the heat to medium-high. Season with ¼ teaspoon of the salt and the pepper; sauté, stirring often, until the radicchio is wilted and the bacon is fully cooked, about 10 minutes.Add the cream and bring to a boil; cook 1 minute, then stir in the Parmigiano. Taste and adjust the seasoning if needed.Meanwhile, bring 6 quarts of water to a boil. Add the penne and the remaining 2 tablespoons of salt, and cook, stirring often, until al dente.
Drain the penne, reserving 1 cup of the pasta cooking water. Fold in the radicchio sauce, dilute with the reserved cooking water if needed, and serve hot.
Caponata ( Sicilia ) ingredienti e dosi per 4/6 persone:
1 large onion, chopped
3/4 celery stalks, including leaves, chopped
5 tbsp olive oil
1 kg (2 1/4 lb) aubergines, cut into 2.5cm (1 inch) chunks
1 tbsp salted capers, soaked in water for 10 minutes, then drained
20 green olives, stoned
1 tbsp sugar
1 tbsp white wine vinegar
50/60 gr (1 3/4 oz) concentrated tomato paste
Salt and pepper
prèparation_Blanche the onion and celery in lightly salted water for a few minutes, then drain.
Heat the oil in a large frying pan, add the aubergine chunks and fry until brown and tender (don't over crowd the pan; you will probably have to cook them in batches). Add the onion, celery and all the remaining ingredients. Stir well, then cover and cook for about 15 minutes, removing the lid of the pan towards the end of cooking. Should the sauce require extra moisture, add a tablespoon or two of water during cooking. Season to taste with salt and pep
**conseil du chef adrianomennillo_ oltre come contorno , la caponata la potete accompagnare e condire la pasta _
Carpa alla Birra ( Carp in Beer ) ingredienti e dosi :1 large carp (2 lb, or 1 kg weight) -
2 oz (50 — 60 g) butter - 1 parsley root -2 carrot -1 tsp honey -1/2 cup light beer -
Salt and spices on your taste-prèparation_Peel a carp, remove fins and innards, and bones (as much as possible).Cut the carp into medium-size pieces.Rub a bottom and sides of a sauce-pan with a butter.Put the fish into the sauce-pan.Peel, wash, and cut vegetables.Put the vegetables into the sauce-pan, and sprinkle them with spices.Dissolve a honey with a 1 tbsp warm water, and pour into the sauce-pan.
Pour a beer on top of vegetables.Bring to boil with a medium heating, and boil for about 6-8 minutes.
Then, turn the heating to low, cover with a lid, and boil until the fish is ready (it is flaky).
To serve, put fish on a dish, place a garnish (potatoes, carrots) around, and decorate with chopped greens.
Serve filtered juices as a sauce.
Risotto all'Invidia e gamberi -ingredienti e dosi per 5 or 6 persone_ 10 cups fish stock , 1/2 teaspoon saffron threads , 1 tablespoon extra-virgin olive oil , 1 tablespoon unsalted butter , 1/2 purple onion thinly sliced , 2 Belgian endives, halved, cored, and thinly sliced , 1 teaspoon salt , 1/4 teaspoon freshly ground black pepper , 2 cups Carnaroli or Vialone Nano rice , 1 cup dry white wine , 1/2 pound medium shrimp, shelled and deveined, cut into 1/2-inch pieces , 1/4 cup torn basil leaves , 1/4 cup heavy cream-prèparation-Heat the stock in a stockpot and keep it hot. Dissolve the saffron in 1/4 cup of the stock and set aside. Heat the olive oil and butter in a wide, shallow pan. Cook the onion until soft, stirring often with a wooden spoon, about 3 minutes. Add the endives and season with salt and pepper; cook until the endives are tender, about 5 minutes. Stir in the rice; cook 3 minutes, stirring constantly. Deglaze with the wine and let it evaporate, stirring, about 3 minutes. Begin adding the heated stock by the cup, stirring constantly; add more stock only when the rice has almost fully absorbed the previous batch. Cook the rice in this manner, adding stock as needed, for 15 to 18 minutes, or until it is almost al dente; you may not need to add all of the stock.
Fold in the shrimp and saffron stock; cook until the rice is al dente and the shrimp is cooked. Stir in the basil and the cream, adjust the seasoning, and serve hot.
Brittany fish stew _/ zuppa di pesce alla Bretagne /ingredienti e dosi per 6/8 persone -1.5 kg or 3lb of conger eel, cut into 1 inch sliceS , 500 gr or 1lb of bass, gutted, washed and cut into 3 inch chunks , 1.5 kg or 3lb of wrasse, gutted, washed and cut into 3 pieces , 500 gr or 1lb of mackerel, gutted, washed and cut into 3 pieces , 500 gr or 1lb of whitting, gutted, washed and cut into 3 pieces , 500 gr or 1lb of sardines, gutted and washed , 200 gr or 7oz of butter , 3 large onions, 1 stuck with 2 cloves and the other 2 chopped , 2 kg or 4lb of peeled potatoes , 1 bouquet garni (thyme, bayleaf, parsley) , salt and pepper , croutons.prèparation- melt the butter in a large saucepan and add the chopped onions , add the whole onion, potatoes, bouquet garni and eel , cover with 3 litres of water, add salt and plenty of pepper , bring to the boil and cook for 15 mins , add the bass, wrasse and mackerel and cook for a further 5 minuti , finally add the whiting and sardines and cook for another 5 minuti remove all the fish and potatoes from the pan except for 3 potatoes , 2 chunks of conger eel, a piece of mackerel, a piece of whiting and 3 sardines , strain the bouillon and keep warm over a low heat , discard the bouquet garni but save everything else in the sieve and put into a motar , crush everything together, put back into the bouillon and sieve again , this should now be a thickened soup , save some of the sauce to serve with the fish and the potatoes serve the rest as a soup with the croutons as a starter _