Asparagus risotto 

Asparagus risotto is one of our favorite spring pasta dishes! So simple and genuine, it is the perfect recipe to enhance the delicate and unmistakable flavor of these delicious seasonal vegetables. Asparagus, in fact, is used in all its parts: the stalks cut into slices enrich the risotto, while the tips are transformed into a velvety cream to be added at the time of creaming for a perfectly wavy result. The toughest part of the stems is also used to prepare vegetable broth, a clever way to recycle waste that will give an even more intense and aromatic taste!

INGREDIENTS

Carnaroli Rice 320 g

Asparagus 750 g

Grana Padano 50 g

Butter 50 g

Shallot 1

Extra virgin olive oil to taste

FOR THE BROTH

Carrots 2

Celery 1 coast

Onions 1

Water 2 l

Fine salt to taste

Black pepper to taste

Extra virgin olive oil to taste

PREPARATION

To prepare the asparagus risotto, start by cleaning the asparagus: remove the hardest part of the asparagus with your hands, which you will use for the broth. Cut off the tips of the asparagus which will be used to garnish the risotto and cut the rest of the asparagus into thin slices. Wash the vegetables for the broth, then cut the celery into coarse pieces, carrots and the onion. Prepare the broth: pour the vegetables into a pot, add the hard stalks of the asparagus that you have kept aside. Cover with water and, starting from cold water, cook at least half an hour from boiling. Peel and finely chop the shallot. Sauté for a few minutes with a drizzle of oil, add half of your asparagus slices, cook for a couple of minutes, stirring occasionally, season with salt and cover with a ladle of broth. Now let it cook for about 5 minutes with the lid on. Then let it cool. Blanch the asparagus tips in salted water for a couple of minutes. Cool them in water and ice, so that they maintain a nice bright color and remain crisp. Meanwhile, the asparagus slices will be warm, blend them with 15 g of oil. You will have to get a smooth and nice green cream. Now you have all the components to start cooking the risotto: heat a drizzle of oil in a large pan. Toast the rice for 3-4 minutes, adding a pinch of salt. Sprinkle with the broth until the rice is covered and continue cooking, wetting as needed. Halfway through cooking, add the remaining asparagus slices and continue to cook the risotto, adding salt if necessary. Set aside a couple of tablespoons of cream. When there are 2-3 minutes left before the risotto is cooked, add the rest of the cream. Once cooked, let it rest covered for two minutes. Stir in butter, grated cheese. Add ground pepper and a drizzle of oil and the remaining asparagus cream, stir vigorously. Serve the asparagus risotto piping hot, garnishing the plates with the asparagus tips kept aside.

PRESERVATION

Store the asparagus risotto in the refrigerator, in a tightly closed container for 2-3 days. Freezing is not recommended.

ADVICE

To understand how much asparagus stem to discard, just fold the asparagus which will break at the junction between the softest and toughest parts. If the stem is very thick, we recommend peeling it with a vegetable peeler to remove the harder outer part. I recommend blending the asparagus when cold so it doesn't darken. Do you have any leftover risotto? Au gratin in the oven with a few slices of provolone, you will get a delicious stringy flan!

Venetian liver

Venetian-style is one of the typical dishes of the Veneto region, and like all traditional dishes there are several variations, the most famous being the Vicenza liver, which differs from the Venetian liver for the use of white wine instead of wine vinegar. The base, however, is always the same: liver and onions, which must be of excellent quality to obtain an excellent result. Originally, it seems that the Venetian-style liver, or more generically the Venetian-style, since the dish is representative of the cuisine of the whole Veneto, was packaged with figs as a condiment. The Venetians were the first to replace figs with onions, which were very common in the lagoon.

Ingredients

500 g of calf liver

3 white onions

40 g of butter

1 or 2 tablespoons of white wine

1 bay leaf

extra virgin olive oil

salt

pepper

How to do it

Slice the onions medium thinly, heat the butter with a bay leaf (you can also add a spoonful of oil). Season the chopped onions and once they have softened slightly, add the wine and cook for about 25 minutes, stirring occasionally, adding a little warm water if necessary. The onions should soften without browning. Wash the liver, pat dry it and cut it into transversal slices. When the onions are wilted, add the liver and brown it. Stir for a couple of minutes to flavor it, do not brown it for more than 5 minutes on each side, add salt and pepper to taste.

 

Chicken with mushrooms and polenta

The Creamy Chicken with Sautéed Mushrooms with Polenta, is presented as a rich second course of meat with a delicate flavor, enriched with a delicious thick and enveloping cream that makes this preparation irresistible. It is a viable alternative for preparing chicken, a central ingredient in culinary traditions around the world. Chicken is one of the most popular and consumed meats globally. Also known as "white" meat due to its color after slaughter, this meat has a mild flavor and is relatively inexpensive. Plus, it's quick and easy to cook thanks to its low connective tissue content, making it tender on the palate. This type of meat is suitable for the whole family due to its nutritional value. It is high in protein and has a low fat content, making it an ideal choice for many.

Chicken is prized by children for its flavor, by moms for its thinness and high protein content, by nutritionists for the essential nutrients and high-quality protein it contains. Athletes prefer it because of its low fat content of good quality, its easy digestibility and its adequate calorie intake. In addition, its taste satisfies everyone's palate. This food contains all the nutrients you need to face both the winter and summer seasons, including mineral salts perfect for replenishing those lost through sweating, such as potassium and magnesium, as well as phosphorus, zinc and selenium, which promote healthy hair and nails, counteract muscle cramps and provide essential amino acids and vitamins, especially in group B. In particular, vitamin B3 provides energy and helps fight stress and insomnia, representing a valuable ally for the immune system, which is thus strengthened to fight the typical ailments of the cold season.

Low in calories, chicken is an easy meat to cook and offers many possibilities for preparation; Typically, chicken breast and thighs are the most popular cuts, but there are many other delicious cuts of this animal that are often underestimated and little known.

Ingredients

1 chicken

40 g of dried porcini mushrooms

400 g of tomato pulp

30 g of butter

1 dl of dry white wine

1 clove of garlic

1 sprig of rosemary

oil

salt

pepper

How to do it

Soak the mushrooms in hot water for half an hour, drain them, filter the water and store it. Heat two or three tablespoons of oil and brown the chicken cut into parts, when it has become golden, remove it and keep it warm, let the butter melt, add the squeezed mushrooms, mix and after a few minutes sprinkle them with the wine and let it evaporate. Add the tomato pulp, the chicken, the rosemary, the whole garlic, season with salt and pepper and if you want more flavour, add the filtered mushroom water. Cook for about 45 minutes, remove, remove the garlic and rosemary, transfer to a serving dish and serve hot accompanied by polenta.

 

Zucchini omelet with ricotta and olives 

The omelet is a simple recipe that can be prepared with many different ingredients, in a savory version with pasta or cereals, fish, meat, vegetables and cheeses, or in a sweet version with fruit, creams and jam. With a few precautions the result will be perfect. The ricotta and zucchini omelet is a simple and tasty second course. Ideal as a second course for dinner and also good cold. Follow me into the kitchen, today there are zucchini with ricotta and olives!

Ingredients

6 eggs

4 zucchini

50 g of grated cheese

80 g of black olives

150 g ricotta

a clove of garlic

oil

salt

pepper

butter

grated bread

Method

Heat three tablespoons of oil and season the zucchini cut into thin slices and a clove of garlic. Then remove the olives, pit them and cut them in half. In a bowl, beat the eggs with salt and pepper. Then add the ricotta, the grated cheese, the olives, the cooled zucchini and mix everything together. Butter and sprinkle with breadcrumbs a round mold of approximately 23 cm in diameter. Pour the mixture into the pan, level it with a spatula and put it in a preheated static oven at 180 C degrees and cook for at least 30 or 40 minutes or in a fan oven at 160 C degrees for about 25 minutes.

Pork ribs with sauce

Stewed ribs or tomato ribs, a perfect second course for autumn and spring, very easy to prepare and with polenta, of course, they are a hearty and really delicious main course. Stewed ribs are very easy to prepare, you will only have to do two or three initial steps and then they cook by themselves without even looking at them but I assure you that they remain very soft and tasty and if the next day you have some sauce left over (in my opinion it is impossible but you never know) you can also season the pasta with it. So I made you a lot hungry, didn't I?

And now...

Well, fasten your apron...!

Ingredients

1 kg Pork ribs

600 ml Tomato puree

1 onion

1 sprig Rosemary

4 tbs extra virgin olive oil

1 tsp meat cube

Salt

Preparation

If you want your pork ribs to be super soft, you'll need to do this step first. Boil a pot of water and, when it boils, blanch the ribs for a few seconds. Drain the ribs and set aside. Finely chop the onion. Put the extra virgin olive oil in a saucepan and heat it, then add the onion and rosemary and sauté for a few minutes. Cook the pork ribs, browning them in oil for a few minutes and then add the tomato puree, the teaspoon of homemade vegetable stock cube, stir, lower the heat and continue cooking for about 45 minutes over low heat and with the lid on. When the ribs are cooked and soft, remove the sprig of rosemary, season with salt if necessary, add a little pepper and stir. Serve the stewed ribs always hot and, if desired, with polenta.

VARIANTS AND TIPS

You can add chili powder. Like all foods cooked in a pot, the next day they taste better.

 

Storing Tomatoes This Way 🍅❤️ 

Today I want to tell you how to store tomatoes and some memories I have of when, as a little boy, I helped to make these preserves. Storing tomatoes for the winter is the ritual of every summer for us. It's hard work, but for the joy of being in company (because when you do these jobs you are all present, big, small, relatives near and far and, sometimes, even friends), you can't wait to get to work. Those who own a plot of land grow their own tomatoes, those who do not own them buy them in wooden boxes, perhaps from a trusted farmer, who does not use pesticides and pesticides. I remember as a child that the afternoon before we cleaned the tomato, removing the crown and any rotten tomatoes and putting everything we needed at hand. The next day, as soon as I heard the slightest noise, I would jump out of bed and we would all get to work. The fire was lit and put on a huge pot with water, then the tomato was cooked, pureed and bottled, and then the sauce was cooked in a bain-marie, in an even larger container. All this work between laughter, lots of joy and tables of food. In winter, when I open one of those preserves, I always think back to all this and I get nostalgic. But let's see together how to store tomatoes.

Ingredients

For the tomatoes

Tomatoes: 2.3-2.5 kg, cut into 4 pieces

Garlic: 6-7 cloves (2 cloves per jar)

Dill: a bunch

Parsley: a bunch

Herbs to taste: also use the stems

Onions: 400-450 g

For the marinade

Drinking water: quantity needed to fill the jars

Salt: 2 teaspoons (18 g) per 1.5 liter jar

Sugar: 2.5 tablespoons per 1.5 liter jar

Refined and odorless seed oil: 1 tablespoon per 1.5 liter jar

9% vinegar: 25 ml per 1.5 liter jar

For sterilization

1.5 liter jars: washed and sterilized

Lids: sterilize by boiling

Preparation

Preparing the jars

Wash and sterilize the jars by boiling them for a few minutes.

Sterilize the lids by boiling them separately.

Assembly in jars

Place 1 clove of garlic in the bottom of each jar.

Add some black peppercorns.

Arrange a layer of tomatoes.

Add a layer of chopped onions.

Add another clove of garlic.

Add dill, parsley and other herbs to taste.

Fill the jar with tomatoes, alternating with layers of onions and herbs until filled.

Preparation of the marinade

Bring drinking water to a boil.

Pour the boiling water into the jars until they are full.

Leave to rest for 15 minutes to allow the contents to warm up.

After 15 minutes, drain the water from the jars and bring it back to the boil.

Add salt, sugar, oil and vinegar as directed.

Filling and sealing jars

Pour the boiling marinade over the tomatoes in the jars.

Close hermetically with lids.

Turn the jars upside down to check for leaks.

Wrap the jars upside down in a warm blanket and let them cool completely.

storage

Store jars in a cool, dry place. They can be stored for a year at room temperature.

Enjoy your meal!

Baked Vegetables 👍🥦🍆 

This Baked Vegetable Mix is a great side dish, light and super quick to prepare. It's an easy recipe and with this mix you can also make countless different dishes. I used this type of vegetables, but you can also add onions, carrots or fennel. In short, what you prefer is that varies depending on the season.

Ingredients

2 small aubergines

2 peppers (any color)

2 small courgettes

Olive oil (43 ml total for the recipe, divided for different uses)

Salt (1 1/2 teaspoons total, divided for different uses)

Pepper (1 teaspoon total, divided for different uses)

1 teaspoon Italian aromatic herbs

2 teaspoons of honey

2 cloves garlic, minced

20 g parsley, finely chopped

Juice of 1/2 lemon

Preparation Steps

Prepare the Vegetables: Start by cutting the aubergines, peppers and courgettes into medium-sized pieces. Try to get an even size to ensure even cooking. Season: In separate bowls, season each vegetable (eggplant, peppers, and zucchini) with 1/2 teaspoon salt, 1/3 teaspoon pepper, and 1 tablespoon olive oil. This initial seasoning helps bring out their natural flavors. Cook the Vegetables: Preheat the oven to 180°C (356°F). Spread the seasoned vegetables on a baking tray lined with baking paper. Make sure they are not overlapping to allow even cooking. Cook for about 20-25 minutes or until the vegetables are tender and have a nice color. Make the Sweet and Sour Sauce: While the vegetables are cooking, prepare the sauce. In a small bowl, combine 40ml olive oil, 1/2 teaspoon salt, 1/3 teaspoon pepper, 1 teaspoon Italian herbs, 2 teaspoons honey, minced garlic, finely chopped parsley and the juice of 1/2 lemon. Mix well until you obtain a smooth sauce. Combine Vegetables and Sauce: Once cooked, transfer vegetables to a large bowl. Pour the prepared sweet and sour sauce over the still warm vegetables and toss gently to ensure they are well coated in the sauce. Serve: The vegetables can be served immediately while still hot or left to cool slightly, depending on personal preference. They are great as a side dish or can be enjoyed as a healthy main course.

Suggestions

Feel free to adjust the types of vegetables based on seasonality and personal preferences. Root vegetables also work wonderfully with this recipe. The sweet and sour sauce is versatile and can be adapted to taste. Add more honey for sweetness or lemon juice for tartness, as desired. This dish is not only delicious fresh out of the oven, but also tastes great as a cold salad, making it perfect for leftovers. Enjoy this magical blend of baked vegetables topped with a delicious sweet and sour sauce, a testament to how simple ingredients can transform into a wonderful dish.

Apple Pancakes 🍎🥞🕒

Apple pancakes are a delicious and cheerful way to make a different and hearty breakfast or snack. They have a soft and creamy texture thanks to the apples. To prepare them, you need simple ingredients that you will surely have at home. In just under 30 minutes they will be ready to be devoured.

Ingredients

Apple: 1 large apple

Dough:

1 egg

2 tablespoons of sugar

A pinch of salt

150 grams of yogurt (about 2/3 cup)

140 grams of flour (about 2/3 cup + 1/4 cup)

1/2 teaspoon baking powder

Preparation

Prepare the apple: Peel the apple and grate it down to the core. To put aside. Prepare the dough: In a large bowl, beat the egg with the sugar and a pinch of salt until frothy. Add the dry ingredients: Gradually add the yogurt, mixing well to keep the mixture smooth. Combine the flour and baking powder: Sift together the flour and baking powder, then fold into the dough, mixing until smooth. Incorporate the apple: Add the grated apple to the mixture and mix gently until well distributed. Cook the pancakes: Heat a non-stick pan over medium heat. Pour a ladle of batter for each pancake and cook for about 2-3 minutes per side or until golden and cooked in the center. Serve: Serve the pancakes hot, perhaps with a drizzle of honey or maple syrup.

Enjoy your meal! 🍴

 

Eggplants that Drive Everyone Crazy  😍🍆🔥

Without Frying! 😍 The most delicious I've ever made😍🍆🔥

Melanzane alla parmigiana is a classic Italian dish from Sicily that's often simply referred to as "parmigiana" by Sicilian locals. The richness and depth of flavor you get from this authentic version is well worth the extra effort. Serve eggplant Parmesan with nothing more than crusty bread and a green salad.

Ingredients

For the aubergines:

2 aubergines

Olive oil

Salt and pepper

Sweet paprika

Origan

For the stuffing:

1 onion

Olive oil

2 peppers

2 cloves of garlic

Salt and pepper

300 g of minced meat

Sweet paprika

Cumin

Ginger

Coriander

250 g of tomato puree

150 ml of water

For coverage:

150g of mozzarella

60g of Parmesan

Dried oregano

Olive oil

Preparation:

Preparation of the aubergines: Cut the aubergines in half lengthwise and lightly score 2 cm. Season with olive oil, salt, pepper, sweet paprika and oregano. Cook in a preheated oven at 180°C for about 20 minutes.

Preparation of the filling: In a pan, fry the chopped onion in olive oil. Add the chopped peppers and chopped garlic. Season with salt and pepper. Add the ground meat, some sweet paprika, cumin, ginger and coriander. Cook until the meat is well browned. Add the tomato puree and water. Leave to simmer until the sauce thickens. Stuffing the aubergines: Once cooked, remove the aubergines from the oven and make a slight indent in the center with a spoon. Fill them with the meat filling and prepared sauce. Covering and final cooking: Sprinkle the stuffed aubergines with grated mozzarella and parmesan. Add some dried oregano and a drizzle of olive oil. Put back in the oven at 180°C for about 15 minutes, until the cheese has melted and golden. Service: Serve the aubergines piping hot, accompanied by a sprinkling of fresh or dried oregano for an additional aromatic touch.

Tips: This recipe transforms aubergines into a rich and flavorful dish, perfect for a special dinner or to impress your guests. The combination of spices and aromatic herbs gives the filling a unique flavor that goes perfectly with the sweetness of the aubergines.

Enjoy your meal! 🍴🍆

A friend from Turkey taught me how to cook aubergines, tastier than meat! 🍆🔥 

I learned a preparation that I didn't know, the title had put a lot of curiosity in me and honestly I find that this is a great recipe. I still like eggplants, but enriched in this way they are even more tempting! 

Ingredients

Eggplants: 3 pieces

For boiling:

 Water: 3 liters

 Salt to taste.

For the coating:

 Eggs: 4 pieces

 Salt and ground pepper: to taste

 Mayonnaise: 1 tsp

 Mustard: 1 tsp

 Breadcrumbs: 1 cup

 Flour: 4 tablespoons

 Smoked Paprika: 1 tsp

For the frying:

 Well heated oil

 Preparation

Prepare the aubergines:

Bring 3 liters of salted water to the boil. Cut the aubergines in half then into slices. . and immerse them in boiling water. Cook for 1 minute, then remove the aubergines from the water and let them cool slightly.

Prepare the coating:

In a bowl, beat the eggs with salt and pepper. Add mayonnaise and mustard, mixing well.

Breading the aubergines:

Dip each one first in the flour, then in the egg mixture, and finally in the breadcrumbs mixed with the smoked paprika.

Fry the aubergines:

Heat the oil well in a pan. Fry the eggplant until golden brown on both sides, starting over high heat. Reduce the heat and cover, leaving to cook for another 5 minutes.

Serve:

Serve the aubergines hot and crunchy. Perfect as a side dish or vegetarian main course.

I hope this recipe inspires you to cook eggplant in a delicious and surprising way!

Polenta canapés

Delicious appetizers that are very easy to prepare and perfect for decorating your table with taste. Foodie friends, welcome back or welcome back to my kitchen. For today we prepare some delicious and very easy appetizers, you can easily prepare them the day before and they are very tasty cold as well as very versatile. 

I'll have fun preparing many delicious and above all quick appetizers, since time is a tyrant! This is one of those I put on the list, a delicious and beautiful finger food to present! Delicious baked polenta canapés with walnuts will amaze your guests! Polenta canapés are very easy to prepare and really delicious! They are perfect for appetizers, buffets and celebrations. If you have cookie cutters, you can have fun making many different shapes. Let's see together how to prepare these baked polenta canapés.

Ingredients

For the polenta

250 g instant polenta (gluten-free)

1 l water

2 tbsp extra virgin olive oil (or butter)

salt

For the filling

6 slices of  raw prosciutto, from Parma

6 dried figs (gluten-free)

plum tomatoes (dried)

12 walnuts

30 g Parmigiano Reggiano (30 months)

Steps

In a saucepan, bring the water to a boil with the salt and oil. As soon as it boils, add the polenta slowly, stirring with a whisk to prevent lumps from forming. Bring to cooking. Pour into a lightly oiled baking dish. Spread quickly with the back of a spoon or spatula. Allow to harden, about an hour. In the meantime, divide the figs in half and add a walnut. Cut the polenta with a stencil, and place the canapés on a baking sheet. Sprinkle with Parmesan cheese and au gratin for a few minutes in a hot oven. Place them on a serving plate, just lukewarm. For each canapé, add 1/2 stuffed fig, sun-dried tomatoes and 1/2 slice of rolled ham. Serve or store in the fridge. If you prefer, you can use a toothpick to secure the two canapés together.