Ligurian Stuffed Zucchini

Zucchine ripiene alla Ligure

Ingredients

• Zucchini 700 gr.
• White onions 60 gr.
• Medium eggs 2
• Stale bread 40 gr.
• Capers under salt 8 gr.
• Pine nuts 20 gr.
• Parmesan cheese to be grated 50 gr.
• Extra virgin olive oil 30 gr.
• Black pepper 1 pinch
• Anchovies (alici) 10 gr.
• Whole milk 60 gr.
• Tuna in drained oil 150 gr.
• Thyme 1 spoon
• Bread crumbs 60 gr.

Preparation

To prepare the stuffed zucchini to the Ligurian, first wash the courgettes and boil them in salted water for about 10 minutes and let them cool. Meanwhile, cut the stale bread until it is squeezed into small squares, then pour it into a small bowl and add the milk; let soften while continuing the recipe.

Peel and chop the white onions finely and then chop the anchovies well drained from the preservation oil. Sprinkle a large pan with two tablespoons of oil and fry the onion and anchovies over low heat, taking care not to burn the sauté, stirring occasionally and adding water if necessary.

Meanwhile, drain the zucchini put them in a basin with ice to cool quickly without losing the beautiful bright green. Then remove the ends of the zucchini, then cut them in half lengthwise and empty them with a scoop. Add the pulp obtained from the zucchini to the fried onion and anchovies, letting it cook for a few minutes. Once cooked, put aside the sauté with zucchini in a bowl.

In the meantime, chop the pine nuts and the desalted capers in a mixer and finally add the stale bread cut into cubes and blended to obtain a homogeneous mixture. Add the mixture to the base of onions, anchovies and zucchini pulp.

Add the grated Parmesan, the beaten eggs and then season with salt, pepper and thyme, then add the breadcrumbs and mix well with a spatula. Then fill the zucchini with the mixture and place in an oiled pan, sprinkle with breadcrumbs and cook in preheated oven at 250 ° in grill mode, for about 10-12 minutes, until they have a nice golden crust. When you take them out of the oven, let them rest for 5 minutes and your stuffed Ligurian zucchini will be ready to be tasted!

Storage

We recommend eating the freshly prepared Ligurian courgettes, but if you wish you can keep them in the refrigerator, airtight, for a couple of days at most. Freezing is not recommended.

Advice

The zucchini mixture should be compact but not too dry. To empty the zucchini, as an alternative to the digino, you can use a teaspoon; however, be careful not to overdo it too much; the zucchini must not be too thin! If you want to avoid greasing the pan with oil, you can line it with baking paper!

Tomato Soup

Ingredients

• Tomatoes San Marzano: 400 gr.
• Extra virgin olive oil: 30 gr.
• Basil: 5 leaves
• Garlic: 1 clove
• Fine salt; j.e.

Preparation

To prepare the tomato soup in your home kitchen, the first thing to do is finely chop a red onion and let it dry in a saucepan together with a clove of garlic and a little extra virgin olive oil.

In the meantime, the red tomatoes are cut in half (about 400 grams for two people) and, once the garlic has been removed, they are added to the sautéed mixture. 

Pour half a liter of water into the pot, adjust to salt and mix well. While the tomatoes are softened in the saucepan, halfway through cooking, a glass of puree is added. 

You continue to mix gently for a few minutes and then you just have to serve the tomato soup, perhaps with a little basil leaves in the plate and some croutons of bread.

Penne Pasta with Arrabbiata Sauce

Di DC - Opera propria, CC BY-SA 3.0, Collegamento

Ingredients

• 400 g di pomodori maturi
• 400 g di penne
• 1 peperoncino rosso
• 2 spicchi d'aglio
• olio
• prezzemolo qb
• pecorino romano qb

Prep Time: 5 min
Cook Time: 10 min

Preparation

Cut the garlic into thin slices and in a pan I make the oil flavor.

Add the chili in strips. Meanwhile, remove the peel of tomatoes (with the appropriate tool or blanched for a few moments), remove seeds and filaments, then reduce the pulp into strips.

Before adding tomatoes to the pan, remove the garlic.

Cook the pasta in plenty of salted water. Meanwhile, let's go the sauce on a sweet flame. After six minutes drain the penne and finish cooking in the pan, with the sauce.

Plate and complete the penne with grated pecorino cheese and chopped parsley.

Lady's Kisses

Baci di dama



Di Caravita81 - Opera propria, Pubblico dominio, Collegamento


Ingredients

• 150 gr of flour 00
• 150 gr of peeled almonds
• 150 gr of caster sugar
• 150 gr of cold butter
• dark chocolate j.e.

Prep Time: 30 min
Cook Time: 15-17 min
Rest Time: 3h
Servings: 8 / 40 pieces

Preparation

Arrange the almonds on a baking sheet and leave to toast in a preheated oven at 180 degrees until lightly browned. They will not have to brown too much or they will be bitter. Let them cool and transfer them, together with half the granulated sugar, into a mixer's jug. Chop them at the highest speed proceeding several times, to prevent the almonds from releasing an excessive amount of their oil. You will need to obtain a fine and homogeneous flour.

Collect the mixture inside the planetary bowl with the flour, the diced butter and the remaining sugar. Assemble the hook K and work the mixture at a low speed until a homogeneous paste is obtained.

Give it the shape of a loaf, wrap it in the food film and place in the refrigerator for at least 2 hours. After this time remove the dough from the refrigerator and, with your hands, form balls about 1 cm. Arrange them by hand on several baking sheets lined with parchment paper, spacing them appropriately. Let it cool in the freezer for at least 1 hour. After this time cook the biscuits in the preheated oven at 140 ° for 15-17 minutes.

Remove from the oven and let them cool, leaving them inside the pans. Meanwhile, melt the chocolate in the way you like (in a bain-marie or in the microwave) and, using a teaspoon, take a small amount necessary to couple the biscuits. Let the chocolate solidify and the lady's kisses are ready to serve.

Chicken Soup

Ingredients

• Chicken or hen 1 kg.
• Water 2 l.
• Celery 80 gr.
• Carrots 120 gr.
• Golden onions 120 gr.
• Garlic 2 cloves
• Laurel 2 leaves
• Parsley 1 tuft
• Mixed pepper in grains j.e.
• Fine salt j.e.

Quantity: 1,5 l

Preparation

To prepare the chicken (or chicken) broth, start by removing any remaining feathers that have been attacked and flaming the others to eliminate them permanently (you can use a torch or pass the chicken on the gas flame). Then rinse thoroughly and dab with kitchen paper, then keep aside.

Dedicate yourself now to the cleaning of the vegetables, then peel the carrots and cut them into pieces. Take the celery steaks off the edges and cut this too, and finally take care of the onion, mopping it and cutting it in half, then remove the central part.

To enhance the taste of the onion, place it in a non-stick pan and let it toast over a high heat for 4 minutes, turning it occasionally. At this point, then you are ready to cook the stock. In a large saucepan pour the chicken, or chicken, and add the celery, carrot and the scalded onion.

Add the parsley, garlic and bay leaf and pepper, then pour the water and cover with a lid, letting it simmer for 50 minutes. It is preferable during cooking, to froth the broth to eliminate impurities and excess fat.

The chicken broth, at this point will be ready, add salt and let it cool in the pot. At this point you can keep the meat aside and drain the vegetables and filter the broth to use it in your preparations. If, on the other hand, you want to cook the pasta, simply boil the broth and then cook it.

Advice

If you are using a free-range hen it is likely that cooking will be prolonged, as the meat will be much firmer. Use other vegetables at your convenience to enrich their taste and aroma! The fat of the free-range hen could be excessive, collect it or remove it with a colander.

Green Beans in Sweet and Sour Sauce

Ingredients

• 600 gr Green beans 
• 40 gr Sugar
• 2 Egg Yolks
• White vinegar
• Basil
• Extra virgin olive oil
• Salt

Time:  30 min
Servings: 4

Preparation

For the recipe of green beans in sweet and sour sauce, clean the green beans and boil them in boiling salted water for 8 ', then drain and cool them in a bowl of cold water.

Pour the egg yolks, sugar, 4 g of salt, 2 tablespoons of vinegar and 2 tablespoons of water into a small saucepan; place on very soft heat and carefully emulsify the mixture with a whisk for 5 ', obtaining a sweet and sour sauce.

Be very careful that the egg yolks do not coagulate: for safety, you can cook them even more gently in a bain-marie, checking that the water just starts to simmer.

Drain the green beans, arrange them on the plate and season with some chopped basil leaves, a little oil and the sweet and sour sauce still warm.

Roast Veal

Ingredients

• 800 gr di calf meat (veal - knuckle)
• 1 glass of aromatic white wine
• 1 rosemary branch
• 1 sage leaf
• 1 spoon of flour
• 2 tablespoons of hot water
• hot meat broth
• 20 gr of butter
• oil
• salt
• pepper

Prep Time: 20 min
Cook Time: 1h30min
Servings: 4

Preparation

The first step to prepare the roast veal is to wash and dab the meat with kitchen paper. Massage with salt and pepper and bind it with string. Alternatively you can have this done by your trusted butcher. Sauté the meat over high heat in a saucepan with 3 tablespoons of oil and butter, never pierce it (using spoons or wooden scoops).

When the meat is browned evenly on all sides, blend with white wine. Let it evaporate over high heat, add the aromatic herbs and a couple of ladles of hot stock. Cover, lower the heat and cook the meat for about 1 hour taking care to turn it often and add more hot broth if necessary.

Remove the roast from the container and keep warm. Blend the cooking base, first removing the aromatic herbs, until you get a homogeneous sauce and transfer it into a saucepan.

In a small bowl pour hot water over the sieved flour. Stir until a homogeneous mixture is obtained and add the mixture prepared to the cooking sauce. Put on the heat and thicken until reaching a creamy consistency, mixing with a small whisk.

Until the roast and cut it into slices. Appetize your roast veal with the sauce, before serving.

Amaretti

Prep Time: 20 min

Cook Time: 15/18 min

Ingredients

• 300 g di caster sugar
• 50 g di rough bitter almond
• 50 g di sweet almond
• 1 pinch of ammoniaca per dolci (ammonium bicarbonate)
• vanilla extract just enough
• 2 egg white
• powdered sugar to dust

Preparation

In the mixer, combine the almonds (both types), half the sugar, an egg white and vanilla extract and ground everything. Also add the egg white and the remaining sugar together with the ammonium carbonate and ground until obtaining a fine, somewhat consistent mass.

Transfer the mixture into a sac à poche with a smooth 13 mm diameter nozzle and mold the amaretti biscuits on a baking sheet lined with parchment paper. You will have to hold the nozzle in a position perpendicular to the work surface, forming puddles of dough of 2.5 cm in diameter well spaced from each other.

Smooth the amaretti with the tip of the index just moistened in water, sprinkle with icing sugar and cook in a preheated oven at 170 degrees for about 15-18 minutes. Remove from the oven and let it cool completely.

Spaghetti Oil Garlic and Chili Pepper

By kawanet (Spaghetti Aglio, Olio e Peperoncino（ペペロンチーノ）)

Prep Time: 5 min

Cook Time: 10 min

Servings: 4

Ingredients

• 320 gr of Spaghetti
• 2 Garlic Cloves
• Chili Pepper (1 big or 2 little)
• Olive Oil

Preparation

Start preparing spaghetti with garlic, oil and chilli by boiling plenty of salted water in a large pot. Cut the two cloves of garlic in half, remove them from the inside and chop very finely. Then take the pepper and cut it into thin slices.

Heat 4 tablespoons of oil in a pan, add the minced garlic and fry for a few minutes, being careful not to burn.

Add the chili and fry for a few seconds. Cook the spaghetti in plenty of salted water and drain when al dente. Transfer them to the pan with the garlic and pepper and sauté over high heat to distribute the sauce well and let them flavor.

Serve the hot garlic, oil and chilli spaghetti immediately.

Gnocchi alla sorrentina

Number of Servings: 4

Ingredients

• Gnocchetti di patate: 1/2 kg
• Tomatoe sauce: 400 g
• Garlic in wedges: 1
• Extravirgin olive oil: 1 spoon
• Basil: 1 tuft
• Milk: j.e.
• Salt: j.e.
• Fiordilatte (more dry then mozzarella): 250 g
• Parmigiano grattugiato: 4 spoons

Preparation

In a pan put the oil, garlic and basil leaves, when the garlic will be browned and the basil leaves will be crisp, remove both the leaves and the garlic and pour the tomato puree into the oil so flavored.

Immediately afterwards add 2 or 3 tablespoons of milk and half of the fiordilatte cut into cubes, stirring to avoid thickening it, adjust salt.
When the fiordilatte is completely dissolved, spread a couple of tablespoons o f grated Parmigiano and fresh minced basil, then let the sauce rest.

Cook the gnocchi, drain them as soon as they have risen to the surface, and pour them into the pan with the sauce. Let them whisk in the sauce adding the advanced fiordilatte without waiting for it to melt, then serve them immediately.

Bavette with Pesto

Number of Servings: 4

Ingredients

• Garlic a spicchi: 1/2
• Olio di oliva extravergine: 100 g
• Basil: 50 g
• Pinoli: 15 g
• Salt (cooking): 1 pizzico
• Parmigiano reggiano (da grattugiare): 70 g

Preparation

Wash the basil leaves in a bowl of cold water and rinse gently.
Then place the peeled garlic in the mortar along with a few coarse-grains of salt.
Begin to pound and, when the garlic is reduced to cream, add the basil leaves together with a pinch of coarse salt.

Then crush the basil against the walls of the mortar, turning the pestle from left to right and at the same time rotate the mortar in the opposite direction (from right to left) and continue until a bright green liquid will come out from the basil leaves.

At this point add the pine nuts and start pounding to reduce cream.

Add the cheeses a bit 'at a time that will make the sauce even more creamy and finally add the extra virgin olive oil that will be poured flush, stirring constantly with the pestle.Goam the ingredients well until you get a homogeneous sauce.

Put a pot with plenty of salted water on the stove and, when the water has touched the boil, cook the pasta.

Now put the pesto in a large pan (off-focus) and dilute with a little 'pasta cooking water. Stir with a spatula and, as soon as the pasta is ready, add it directly to the pesto;
mix everything to flavor, then serve your bavette with pesto, garnish with some basil leaves.

Chicken Cacciatore

Pollo alla cacciatora

Number of Servings: 4

Ingredients

• pollo a pezzi: 1,2 kg
• olive nere: 80 grammi
• Aglio: 1 spicchio
• sedano: 1 costola
• Pepe: q.b.
• Sale: q.b.
• acciughe o alici sott'olio: 30 g
• olio di oliva extravergine: q.b.
• alloro: 4 foglie
• rosmarino: 1 rametto
• carota: 1
• vino rosso: un bicchiere
• pomodorini: 400 gr

Preparation

Clean the carrot and celery and chop them coarsely.

In a pan put a little oil to heat, add the crushed garlic and the bay leaves. To make the dish even tastier add the anchovies and fry together with the carrot and celery.

Put the chicken pieces in the saucepan and let them brown for a few minutes, turning them occasionally to make them homogeneous.

Add the olives, leave them to flavor for a few moments, then wet the meat with the wine and let it evaporate.

Drain the tomatoes and add them to the chicken together with the rosemary.

Season with salt and pepper and continue cooking over very low heat for 30 minutes, so that the meat can remain tender.

Scaloppine al limone

Number of Servings: 4

Ingredients

• Fettine di vitello: 8 (430 g)
• Pepe nero: q.b.
• Succo di limone: 50 g
• Farina 00 per infarinare: q.b.
• Sale fino: q.b.
• Burro: 40 g

Preparation

Squeeze the lemon to get the juice.

Then beat the slices with the help of a meat hammer, covering them with baking paper so as not to break the fibers. Hit them with a firm hand but without too much violence, in this way the fabrics will soften without shredding the pulp.

Flour the veal slices and remove the excess flour;

in a large pan melt the butter over low heat, then add the slices, raise the heat and brown them for a couple of minutes before on one side and then the other.

Season with salt and black pepper, pour the lemon juice into the pan and cook over a gentle flame for 2-3 minutes.

As soon as you notice that the sauce will start to thicken and become creamy, you can immediately turn off and serve the lemon escalopes.