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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tagliata al sale — sliced beef in salt

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The theory behind certain types of salt cooking is that heat and moisture are trapped under a hermetic crust, forcing seasoning to permeate the food rather than allowing them to escape, as can happen in broiling and sauteing.
Using salt in an iron skillet is slightly different by “baking in salt”
It’s a very easy way to have a perfect healthy meal. This technique was first used by Chinese in the 4th century, salt-baked fish. In Italy, we have to go back to the Roman Empire to find track of plate cooked in salt, this exquisite way to cook aliments was mainly used by wealthy family...

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yoghourt sauce

emperor roast

 

 

This is a very easy one to do.. it is a basic mayo with yogurt, mint and diced cucumbers, if you like a strong egg taste follow the video as it is, if you prefer a lighter taste add the juice of half a lemon and more yoghourt. That’s it. use it in your sandwich or if you prefer to follow my recipe the “emperor’s roast” here the video

 

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la storia di Lillo-lello germe di grano

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Ciao sono Peppino Cuoco sopraffino e sono qui per raccontarvi la storia Germe di Grano

Lillo-lello-germe di grano viveva con la sua famigliola ” imaccherò”
in un grazioso paesello alle pendici del monte Pastocchio.

Sugotto, papà maccherone e la sua dolce mogliettina Gippetta, mamma maccherone,
amavano moltissimo il loro piccolo e tenero figliolo Lillo-lello e lo dimostravano ogni giorno
riempendolo di attenzioni e cortesie, giochi e carezze, coccole e sorrisi gli dicevano
che solo tutti insieme avrebbero davvero sfamato i bimbi nel mondo.
Ogni giorno era un giorno di allegria nella dolce casina a mille miglia dal nulla.

Ma Lillo-lello era irrequieto.

Si narravano storie affascinanti ed incredibili.
Si vociferava di luoghi lontani dove splendeva sempre il sole e
dove crescevano v...

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Emperor’s roast

emperor roast

Nero’s favorite: Piadina of roasted chicken rolls stuffed with veal and ground beef on a bed of rocket salad and covered with fresh yoghurt sauce. That’s how they use to eat “roast” in the ancient Rome. Here the recipe step by step: Basil, parsley, almonds, garlic, one slice of chicken breast, one slice of veal, 50/60 gr. of minced beef, one kg of cooking salt. Arrange the slices of meat in the following order, chicken, herbs, garlic and almonds finely chopped, then a slice of veal, chopped herbs and the minced beef. Roll it up and close with pieces of uncooked spaghetti. Heat a cast iron skillet, add one kg. of salt, place the rolls on the salt with bell peppers cut into strips...

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Simply scaloppine alla pizzaiola

Simply scaloppine alla pizzaiola
Posted by Instagrate to WordPress

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Ready for salsa

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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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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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