Archive for the ‘Italian Food’ Category

Deep-Fried Cardoons

At her farmhouse in the Périgord, Danièle Mazat-Delpeuch served us this marinated cheese with hearty, whole-grain country bread, thickly sliced and toasted on forks over the coals in her huge living room fireplace. The cheese is good in salads, too. If you can find only a larger log of cheese, cut it into slices before marinating.

Credit: Christopher Hirsheimer

Ingredients

2½ lbs. cardoons
Juice of 3 lemons
3 eggs
1½ cups flour
Vegetable oil
Parmigiano-reggian

 

Method :

1. Wash cardoons; remove and discard outer stalks. Trim thorns and stringy fibers. Cut cardoons into 2″ pieces; place in a pot of salted water with lemon juice. Bring to a simmer over medium-high heat and cook until cardoons are tender, about 30 minutes. Drain, cool, and dry with paper towels.

2. Beat eggs. Place flour in a separate bowl, add cardoons, and toss. Heat 1″ oil in a large skillet over medium-high heat. Dip a few in eggs, then drop into hot oil. Fry in batches until golden, about 6 minutes; drain. Sprinkle with parmigiano-reggiano.

 

 

 


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Roasted Onion and Gorgonzola Soup

Creamy blue cheese makes this soup velvety and pungent.

Credit: Peabody Rudd / culinaryconcoctionsbypeabody.com

Ingredients

3 TBSP butter
2 large onions, large diced
2 small baking potatoes, peeled and diced
1 tsp garlic, minced
3 cups chicken stock
1 cup heavy cream
4 1/2 oz Gorgonozla, crumbled
salt and pepper to taste
1 TBSP butter
1 TBSP sugar
2 medium pears, peeled, sliced into 1/2 inch wedges
4 oz bacon, fried and crumbled


Method :

Melt 3 TBSP of butter over medium heat.
Add onions and garlic, cook until onions are slightly wilted.
Add potatoes, stir to coat with butter. Cook 5 minutes.
Add stock and bring to a boil. Reduce heat and simmer until potatoes are soft(about 30 minutes). Allow to cool slightly.
Puree soup in food processor.
Add cream and gently reheat soup.
Stir in cheese and adjust seasoning. If too thick, thin with stock.
Heat 1 TBSP butter over medium high heat.
Add pears and sprinkle with sugar. Saute until slightly caramelized.
Garnish soup with pears and bacon.

 

 

 


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Marinated Goat Cheese

At her farmhouse in the Périgord, Danièle Mazat-Delpeuch served us this marinated cheese with hearty, whole-grain country bread, thickly sliced and toasted on forks over the coals in her huge living room fireplace. The cheese is good in salads, too. If you can find only a larger log of cheese, cut it into slices before marinating.

Credit: Steve Giralt

Ingredients

4  2-oz. fresh goat cheese logs
Extra-virgin olive oil
2 fresh bay leaves
2 sprigs fresh thyme
2 garlic cloves, peeled and crushed
1 tbsp. black peppercorns
1 tbsp. pink peppercorns

 

Method :

1. Carefully place the goat cheese logs into a widemouthed glass or ceramic jar.

2. Add enough olive oil to cover cheese completely. Add bay leaves, thyme, garlic, black peppercorns, and pink peppercorns.

3. Cover and marinate cheese in the refrigerator for at least 2 days and up to 1 week. Bring to room temperature before serving.

 

 


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The Gatsby – Italian Burger

A specialty of Cape Town, South Africa, this hefty sandwich combines bologna and french fries with piri-piri hot sauce.

Credit: Todd Coleman

Ingredients

1 tbsp. canola oil
6 slices bologna
1 8″ crusty Italian roll, toasted
2 cups cooked thick-cut french fries
⅓ cup ketchup
Piri-piri sauce, to taste
½ cup shredded iceberg lettuce

 

Method :

Heat oil in a 10″ skillet over medium-high heat and add bologna; cook, turning once, until browned, 1–2 minutes. Split roll and top bottom half with bologna. Cover with fries, ketchup, and piri-piri. Add lettuce; cover with top half of roll.

 

 


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Fasgioli Incu Funghi (White Beans with Dried Mushrooms)

This simple bean stew is typical of Corsica’s flavorful, unpretentious fare.

Credit: Beth Rooney

Ingredients

 ½ oz. dried porcini mushrooms

 

2 tbsp. olive oil
4 cloves garlic, finely chopped
1 large yellow onion, minced
¼ cup tomato paste
8 oz. dried cannellini beans, soaked overnight
2 cups vegetable stock
1 (15–oz.) can whole peeled tomatoes in juice, crushed
2 bay leaves
Kosher salt and freshly ground black pepper, to taste

Method :

1. Soak mushrooms in 4 cups boiling water in a bowl until soft, about 20 minutes. Using a slotted spoon, transfer mushrooms to a cutting board; finely chop. Slowly pour soaking liquid into a large measuring cup until you have 3 cups, making sure to leave any sediment in bottom of bowl; discard sediment. Set soaking liquid and mushrooms aside.

2. Heat oil in a 4–qt. Dutch oven over medium-high heat. Add garlic and onion; cook until soft, about 6 minutes. Add tomato paste; cook until lightly browned, about 2 minutes. Add reserved soaking liquid and mushrooms, beans, stock, tomatoes, and bay leaves; boil. Reduce heat to medium-low; cook, partially covered and stirring occasionally, until beans are tender, 2 ½–3 hours. Season with salt and pepper before serving.

 


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