Salsa di pomodoro — Tomato sauce

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La famosa salsa della Mamma
(Teresa’s Famous Sauce)

When I first met Marco in 2003, he was a photographer covering the World Summit on the Information Society (WSIS) in Geneva. I was the press officer for Switzerland, the host country, at their first event as a full member of the UN. After the summit Marco and I stayed in touch, and we would meet for drinks or lunch in Geneva. When finally I invited him to my home in Russin, I wanted to impress him so I bought pasta and tomato sauce at Globus, the top quality gourmet food store in Geneva. I knew Marco was a professional chef as well as an award-winning photographer.

Marco came to Russin and announced he would make dinner. When I produced the items I had purchased, his response was not at all what I expected...

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Ready for salsa

Ready for salsa </p>
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Almond Pesto

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Very easy to prepare, the secret to obtain a creamy and smooth pesto is using very cold water and ice cubes. Please your guest with a very nice sauce, slightly spicy thanks to the garlic, only one clove for one medium bunch of parsley. Add also two tbsp of parmesan cheese, olive oil and salt. it is perfect to serve it as dip sauce for carrots, celery in thick batons. Cut the vegetables into pieces 10 cm (4 inches) long. Then cut these pieces into batons with a width of anywhere from 4 mm to 10 mm wide (1/8th inch to .4 inches), then cut the batons down to their final width of anywhere from 2 to 5 mm. and strawberries...

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Nextel video recipe italian pesto with almonds

Nextel video recipe italian pesto with almonds
Posted by Instagrate to WordPress

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Pizza di pasta

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Left over spaghetti are delicious, one of the Italian tradition is to prepare a “pizza di pasta” for picnic, my mother used to make it every day in summer. It’s easy to do. Ingredients are simple, left over spaghetti, any kind, better with tomato sauce, 2 eggs, 4 tbsp. parmesan cheese, chopped parsley and basil. Mix all the ingredients in a bowl, heat the oil in a frying pan add the spaghetti and fry, turn over, and serve it. The “pizza di pasta” is tastier when is served cold. Enjoy it :)

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magic honey

miele

Honey originated in Europe. In the past, newlyweds would drink hydromel for an entire lunar month (approximately 28 days) to protect themselves from evil and help procreation. The word “honeymoon” comes from this tradition. The first American settlers didn’t use honey, the variety of bees in America didn’t produce a nice and tasty honey so the settlers didn’t use it at all. It was only after 1625, due to the introduction of  European bees to America, that honey became one of the most common sweeteners. During  winter solstice, German tribes — the name used by Romans to describe all the population settled in the center of Europe and precisely in the geographical area known as the Black Forest — would  prepare a special bread eaten with honey...

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magic and cooking

anice_stellato

Food is magic and eating it is part of life. My grandma used to tell me stories about food made by witches to enchant a lover or prepared by the devil in person to capture the souls of the pilgrims traveling to Jerusalem.
She told me that there are ingredients which can be used to give life or to get life, she told me so many stories about the devil’s restaurant “osteria del Diavolo” where He, the devil in person, used to cook. She said that the Devil is a good chef, God is a good eater and they cannot live without each other. It’s a little bit like the yin and yang, the good and the bad, besides my grandma Osvalda even James Joyce wrote; ‘God made food; the devil the cooks.’
Cooking is an experience of the senses, smell, tactile, taste and sound...

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Emperor’s roast

Emperor's roast
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The use of the oven, was invented by the Greeks. Romans adopted this technique much later. In fact the Romans used to cook on stones or cook with salt, as in the 230 B.C. Apicio transcribed the recipe for “fish in salt” – il suo pesce al sale – in the compendium of recipes called; De Re Coquinaria.This recipe is the same one used by the Romans to cook what we know today as Kebab. According to the legend the first “kebab” made in Rome was “invented by a slave to please the Emperor Nerone, famous for burning the city of Rome. His favorite “roast” was the one shown in this video. It is usually made with 4/5 different kinds of meat, sliced, minced, stacked, rolled and cooked on a bed of cooking salt...

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Pignata chicken thighs

Pignata chicken thighs
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Pignata — Stuffed chicken thighs

pura_poesia

Sophisticated enough for a Sunday supper yet quick enough for Wednesday’s dinner, this recipe is my own creation. There is a little trick i use when i cook, stuffed thighs or involtini, i close the rolls with a broken piece of spaghetti so i don’t need to get rid of the “toothpick” before serving the thighs. Another trick is about the sauce: i do a normal “chicken demi-glace” half an onion, half a carrot chicken bones, dust with flour all the ingredients and let them fry untill the flour become brown, add tomato sauce and water and cook for 15 minute or until the sauce is thick enough, remember cook the sauce in a separate pan and filter before pouring over the chicken. The mushrooms are sautéed with onions and parsley, simple as that...

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