Another Italian must where rosemary is protagonist, very popular as street food, a good treat for children douring school break, the delicious focaccia.
It seems a little bit demanding, the recipe is long but it's longer to read than to prepare!
If you have a bread machine or something similar you can prepare the dough with it then spread it in the pan and let it rise once again, it's even quicker.
You can eat it plain as snack or you can serve it diced in squares, warm, with salami, ham, cheese...
It could be a strong appetizer of an informal dinner if served with that sort of things or a great, cheap, quick idea for party buffets (even children party).
2 - 1/2 teaspoons active dry yeast
1 - 1/3 cups water lukewarm
6 tablespoons extravirgin olive oil
2 teaspoons salt
3 - 1/4 cups flour
1 tablespoon coarse salt
2 - 1/2 tablespoons fresh rosemary leaves
Dissolve the yeast in the lukewarm water.
Set aside for a few minutes.
Add 3 tablespoons of the extra-virgin olive oil to the mix.
In a large mixing bowl, add the 2 teaspoons salt to the flour.
Add the yeast-water mixture into the flour.
With a spatula or wooden spoon, stir vigorously stir to combine.
Knead with your hands until soft dough is obtained.
Lightly spread another large bowl with olive oil, transfer the dough into the bowl.
Rub the dough around the walls of the bowl to cover its surface with oil.
Cover the bowl with oiled plastic wrap, and place the pan in a warm corner of the kitchen (like the oven, turned off) to rise for about 1 hour, or until about doubled in size.
Spread extra-virgin olive oil lightly on a 12 x 16 inch baking pan.
Invert the dough from the bowl into the pan.
At this point the dough is very light and soft.
Avoid pressing or stretching it too much or it will not rise weel in the oven.
Flatten the dough with the point of the fingers until it reaches the edges, and the pan is fully covered.
Dimple the focaccia with your fingertips to create small depressions.
Cover the dough with oiled plastic wrap, and place the pan in a warm corner of the kitchen to rise for 1 more hour.
Preheat oven to 450 F °, spread the remaining olive oil, the coarse salt, and the rosemary leaves uniformly on the surface of the focaccia.
Bake the focaccia on the lower shelf of the oven for about 25 minutes, until the surface is golden and the bottom is gold.
Lift a corner of the focaccia to check readiness before removing it from the oven.
This is a great thing to impress your friends when you serve Tiramisu' dessert or other dishes made with this creamy and yummy cheese.
"I did the mascarpone cheese too": oh yes, it's impressive!!
It's easier than you can think: for about 24 ounces of cheese just take 1.6 quart of fresh milk cream and half a teaspoon of citric acid (fresh lemon juice).
Put the citric acid into the cream then put on the stove: it must be hot but not to boiling point.
Turn off the fire then mix well, pour the mixture into a colander covered with a clean dishcloth and let the serum drains for about 12 hours.
Now you must store the cheese into the refrigerator, it has no preservatives so you must use it quite quickly, in about 3-4 days.
At least you can freeze it and then it's good for about 3 months.
Today I have a very quick and easy recipe, light and tasty, a great solution for dinner when you don't want to cook for hours.
Take a perch fish fillet (one per person), flour it on each side, put it in a pan where you melted a little butter with a garlic clove, let it golden then add the juice of two lemons and salt.
Let it cook for a while (perch is really quick to cook), keep off garlic and at the end add a little parsley if you like.
Here you are the dinner!
So fast and so good...Isn't it easy?
If you don't like lemon you can do the same with white wine.
Of couse you can serve it with any kind of side dish, boiled potadoes and carrots are the best according to me.
To celebrate Fall today I post the recipe of a great "sunday special": pot roast with porcini mushrooms.
You can use any other kind of mushrooms of course but porcini are definetely the most yummy according to me!
I often prepare this pot roast when I've friends for dinner: it's always loved.
2 lb beef roast
2 garlic cloves
2 tablespoon butter
2 tablespoon extravirgin olive oil
1/5 oz dried porcini soaked in warm water
1/2 lb fresh porcini, chopped or frozen chopped porcini
1 tablespoon of finely chopped parsley
1/2 cup white dry whine
1/2 cup meat broth (or canned broth)
Sprinkle meat with salt and pepper, in a saucepan put the butter, the oil and the garlic cloves turn the heat (medium) and when the fat starts foaming add the meat.
Brown the meat on each side add wine and let it evaporate.
Drain the soaked porcini and chop them, filter the brown water and add it to the roast with broth and mushrooms.
Add also fresh/ frozen porcini and turn the heat to moderate.
Turn the meat a couple of times during the cooking, let it cook covered until the meat is tender, near the end add parsley .
To slice the meat you must let it become cold or at least warm: then put it again in the pan with sauce and warm it, then serve.
So good with roasted potadoes or potadoes puree!
Have a nice fall!
Tiramisu' is a very famous Italian dessert but it's quite new even on our tables.
It hasn't got a long history but, because of it's own great taste, everyone loves it.
Tiramisu’ can be prepared in advance and kept in the freezer.
Remember to remove it from the freezer enough time in advance to serve it cold but soft, not frozen.
1 cup and half of espresso coffee
about 40 savoiardi biscuits (ladyfinger cookies)
4 egg yolks
4 egg whites, whipped
1 lb. mascarpone cheese
1/2 cup of sugar
cocoa powder or chocolate chips/ drops
1/2 cup of marsala wine (if you like, it's an optional, I never use it)
Prepare espresso and let it be cold (you can sugar it when it's hot and mix but I don't love very much too sweet desserts so I don't usually do it).
With a rubber spatula mash mascarpone cheese untill it's creamy, mix yolks and sugar untill sugar is melted and pour the mixture in the bowl with mascarpone.
Beat very well, untill everything is well mixed, if you want add marsala wine now.
Whip the whites and add them to mascarpone: fold the whipped whites in the cream mixing up and down (not round) gently.
Now take a glass container of about 12 X 8 inches, soak ladyfinger one at time and places them in a layer on the bottom of container.
Pour and spread half of the mascarpone cream over the cookies, repeat the step with a second layer of biscuits and top with the rest of the cream.
Sprinkle with cocoa powder or cover with chocolate chips (my favourite!).
Refrigerate for about 3-4 hours.
You can also choose individual servings in glass cups, here just put one layer of ladyfingers and then a generous quantity of cream, in this case 2 hours in the freezer are enough.
Probably you don't have it (I don't have it!) and then I'll give a quick solution at the end of the recipe, but it's an Italian kitchen blog so let's have the traditional recipe first!
6 chicken tights (or even better the upper part)
2 celery stalks
3 laurel leaves
extra virgin olive oil
Keep off skin from chicken tights then pass them in the flour.
Chop in tiny pieces carrots celery and onion, put in a pan with a little butter and a little E.V.O. oil, add a glass of white wine, laurel leaves, 3 slices of lemon (keep off skin and white part and seeds) salt and half a glass of water.
Cover and let it cook gently for about 15 min. then add tights.
Add a little water if needed (the vegetable sauce must remain really creamy) and cover again.
Cook for about 45 min., turn the meat sometimes.
5 min. before turning off fire add juice of half a lemon and parsley as much as you prefer.
Keep off laurel leaves before serving, it's fantastic with mashed potadoes.
This is my grandma's best recipe according to me: enjoy it!!
Chop each fennel in four, then boil them in salty hot water untill they're soft.
Put them in a pirex pan with thin slice of butter and cover with grated parmesan.
Let them golden under the grill and serve.
If you want to add taste and softness you can use bechamel instead of butter: cover fennels and mix well then use parmesan.
You can do the same with boiled cauliflower, it's fantastic!
It's a light alternative to pasta al forno or a tasty side dish.
You can use maccheroni or penne anyway, spaghetti "alla bolognese" is something a bolognese person would never eat:P but if you like eat your spaghetti and be happy:D .
Some uses bacon in the base , I prefer ham (just a thin slice crushed tiny).
It's another celebrity of Italian kitchen: the Carbonara.
It's quite simple to prepare, just remember that spaghetti is the only right pasta format to serve with and try not to evercook them ;)
Carbonara is a very antique dish, tipycal of Rome zone.
There are many stories about how it was invented, the most interesting sees Carbonara as a result of the fantasy of Roman cooks at the end of the Second World War, when Americans comes to Italy with many food stocks as bacon and lyophilisate eggs but probably in those years Carbonara was old yet^^.
To reach the real Italian taste you should use GUANCIALE (pig cheek very similar to bacon) but I suppose it's not easy to find everywhere so bacon is ok anyway:)
Here is the preparation:
Count about 100 gr of spaghetti/person (it's quite a big plate, if you're not a great eater use less pasta)
20 gr. bacon cubes/person
10 gr. grated pecorino cheese/person
black pepper as you want
While the pasta is cooking put the bacon cubes in a pan and fry them (with a little oil if you want, of course witout is lighter) until the grease is trasparent and the meat a little crunchy then mix in a bowl eggs with pecorino and pepper (you can add a sprinkle of salt but ingredients shouldn't need it).
when spaghetti are ready put the bacon in the bowl with eggs then pasta, mix quickly and serve immediatly (Carbonara is great but if you wait just a couple of minutes it becames a sort of glue:P).
You can add pecorino and or pepper if you like.
Enjoy your dish!!
My name's Claudia, I'm Italian, from Bologna (city called "the fat" for its fantastic cooking).
I love travelling, I love cooking and sharing my creations, my tips, my little tricks.
I've already got a blog but it's in italian: I've decided I need more ideas sharing so I'm starting this one.
I know so many foreigners from all over the world love italian dishes but I also know that not always you can find genuine Italian recipes outside the country: my idea is giving advices about my "mother kitchen", original recipes (traditional or my creations, I love to "contaminate" Italian taste with ingredients from places I visited or kitchen I know quite well like the Greek one).
The big matter about my English blog are grammatical mistakes :S so if you see any please tell me^^!!