Recipes

Gnocchi alla Sorrentina

Gnocchi alla Sorrentina


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A classic pasta dish, typical of the culinary tradition of Campania. Ingredients for 4: For the Gnocchi 2 potatoes (russet potatoes) 2 cups all-purpose flour 1 egg pinch of salt For the Sauce: 2 tbsp extra virgin olive oil 1 garlic cloves 1/2 medium chopped onion 12 oz can chopped tomatoes ( we like San Marzano) 200 gr. mozzarella cut into small cubes and set aside 1 bunch fresh basil 100 gr. grated Parmiggiano Reggiano salt to taste Preparation Gnocchi di Patate Bring a large pot of salted water to a boil. Peel potatoes and add...

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Pumpkin risotto

Ingredients for 5 persons: • 400 grams of rice • 400 grams of pumpkin • 100 g butter • 100 grams of Parmesan • 1 onion • 1 liter of vegetable broth • parsley • wine • salt / pepper q.b. preparation: First, prepare the vegetable broth. Then go to the cleaning of the pumpkin. Remove them peel and cut into cubes and filaments. In a pan, pour the butter and fry the onion coarsely chopped. When it’s golden pour  in the pan the pumpkin cut. Cook with a little broth for about 10 minutes and...

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The secrets of a good Italian coffee

The secrets of a good Italian coffee

Coffee is famously the protagonist of the awakening of many Italians. During breakfast and after lunch, an espresso in Italy it’ s a must. But how to make a good espresso with the classic mocha coffee? Here are some simple tips: 1-The mixture of coffee should be of  good quality, and once opened should be stored in a closed container, away from foods that emit strong odors and may alter the flavor. 2-Water is also very important. Would be better to use fresh water and low in calcium. And it’s not recommended the use of hot water to try...

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Basil and pine nuts pesto

Basil and pine nuts pesto

Ingredients for 4: 2 garlic cloves fresh basil, about 40 leaves grated Parmisan cheese grated Pecorino cheese 1 tablespoon of pine nuts extra virgin oil sea salt (a pinch) preparation: Basil leaves should not be washed with water but clean with a soft cloth and need to be dried, and should not be minimally wrinkled! With blender Tricks: Opt for plastic blades, because the metal blades have the defect of not completely release the basil flavors, making the pesto bitter. Put the cup and the blades of  the blender  in the refrigerator an hour...

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Fried seafood

Fried seafood

Ingredients for 4: 7 oz  squid 7 oz shrimp oil,  for  fried 1 oz plain all purpose four preparation: rinse the squid and the shrimp under cold running water. Clean the squid by removing the skin, head and raising his eyes and the tooth placed in the center of the tentacles, then remove from the body of the squid cartilage and entrails, rinse the parts. Using a sharp knife slide the squid into ring, leaving the tentarle whole. Clean the shrimp by removing their heads, and if you want, the legs. Heat the oil in a large saucepan to c/350 -375...

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Fusilli with fresh tomato

Fusilli with fresh tomato

Ingredients for 4: 12 oz  dried fusilli 1 lb  tomatoes half an onion a clove of garlic 2 tablespoon extra virgin olive oil salt preparation: put a saucepan with water on the fire; put in a pan onion and garlic finely chopped in a few tablespoons of extra virgin olive oil. Add coarsely chopped tomatoes, salt and cook high heat  with a few leaves of fresh basil. Add an handful of salt in the saucepan with the water. When the water it’s boiling cook the fusilli, according with the instructions on the packet. Drain the pasta, pour into the...

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Caprese salad

Caprese salad

This delicious salad it’s very simple to prepare. It’s important the freshness of the ingredients. What you need for the recipe: 4 large ripe tomatoes, sliced 1 / 4 inch thick 1 pound fresh mozzarella cheese, sliced 1 / 4 inch thick 1 / 3 cup fresh basil leaves 3 tablespoons extra-virgin olive oil fine sea salt to taste preparation: select round tomatoes big enough to slice it lengthwise so that the slices of tomatoes are almost equal to those of the mozzarella. On a platter alternating one slice of tomato and one of  mozzarella, and so...

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Arancine

Arancine

Arancina is a traditional Sicilian dish which became very popular in the 10th Century. Arancine consist of fried rice balls coated with bread crumbs and filled with a meat sauce, peas, and cheese. The name Arancina means “little orange” because the fried Arancina resembles the shape and color of a small orange. The major festival of the Arancina is called the Sagra dell’arancina which takes place in Ficarazzi, Catania, Sicilia. (September 12-14, 2014) Ingredients for about 15 Arancini di Riso Butter – 30 gr Pecorino...

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