CENCI

Another traditional  carnival recipe!

it comes from my friend Marco’s mom….

Once you start eating one you can’t stop!….They were so delicious I asked him to make a pic and give me the recipe.

So…

16 oz Flour

3.5 oz caster sugar

1.8  fl oz milk

1.8 oz butter

1 tbs orange juice or limoncello

1 egg

vanilla

oil to fry

confectioner’s Sugar (Icing or powdered Sugar)

PROCEDURES

Put the flour in a large bowl and make an hole in the middle.

wisk egg and sugar and add to thr middle of the flour together with melted butter, milk, and vanilla.

knead until it turns out smooth.

roll out the dough (about 2 mm; 1/16″)

cut into unregular stripes.

fry and cover with icing sugar

ENJOY!!!

Frittelle di Riso

Carnival has just started! It’s celebrated all around Italy, but there are some places where the tradition is more important and there is a big party every weekend…

Here in Tuscany Viareggio is famous for carnival.

Then there are Venezia and Cento just to mention some of the most important.

…bakeries all over the country are making traditional carnival desserts….which are different in every italian region.

Here in tuscany “frittelle di riso” are very popular…also because they are so delicious and I can’t wait carnival to eat them!

Ingridients:

100 gr (3.5 oz) originario rice. I’m not sure, but I think you can use sushi rice instead.

1 oz caster sugar

17 fl oz milk (500 ml)

orange or lemon zest

1 egg

1.7 oz flour (50 gr)

1 tsp baking powder

caster sugar to decorate

procedures

cook the rice with the milk , orange zest, sugar

cook until milk is completely absorbed.

Once is cold, wisk in egg , flour, baking powder

Frie the frittelle helping your self with a spoon (oil temperature 175 C°/ 347 C°)

once they are cooked roll each one in caster sugar ( you may also add some cinnamon powder if you like it)

ENJOY 😉

Pasta tuna and beans

i’m so busy with studying for exames and preparing my final dissertation that i didn’t had time to go to to supermarket and buy some food!…unfortunately here thare are no wallmart open overnight, so I had to figure out something with the few ingridients I had left in the store room.

It came out with a delicious 10 minutes pasta…

Ingridient and procedures. Serving 2

Bring some water to boil.

In the meantime finely chop together half blond onion, 4 black olive such as kalamata or gaeta, and some parsley.

Put 2 tsp of olive oil in a pan and let sautèe the chopped onions, olives and parsley.

Add 1 can of white beans and mash half of them with a fork.

Add 1 can of tuna, garlic powder and hot chili powder.

while you are cooking pasta bring some of the water from the casserole (a couple of tbp) and put into the pan, the water where pasta is cooking  is rich in starch and that will helps the tuna/beans topping to be more creamy.

Once the pasta is ready put into the pan and stir  in 1.4 oz of cream cheese.

ENJOY!!

Sorry about the ugly pic….

cereals and chocolate chunks cookies

I’ve made those cookies a couple of months agò, I just found out I made a Picture of them….but I didn’t remebered the recipe…luckly I wrote it down ( this never happens!) So I’m going to share it with you….because the only thing I remeber is that they were really tasty 😉

INGRIDIENTS and PROCEDURES:

Cream togheter:

3. 5 oz ( 100 gr) butter

3.5 oz (100 gr) brown sugar

1 egg

Then add to the cream:

4.5 oz flour

1 pinch of baking soda

3.8 oz (110 gr) of your favourite breakfast cereal

2 oz dark chocolate chunk

mix well, cover the dough with a  plastic wrap and refrigerate for half hour.

Form dough into ball (you can help yourself with a icecream scoop)

Put the balls on a baking paper and press it with you hands….

cook on the oven at 356 F° (180 C°) for about 14 minutes.

 

 

 

 

pizza week part 4…stracchino&salsiccia topping

In the last days I’ve been posting about pizza recipe.

The dough

pizza margherita

pizza potato & mozzarella

I’ve made those pizza last weekend because my friends asked me for it!…I’ve done different topping and one of those

was “stracchino e salsiccia” …it is very popular in italy and is definitely my favourite.

Stracchino is a kind of fresh and soft cheese, and I have no idea on how you can substiute it….

I wasn’t sure about publish this recipe, ’cause i guess stracchino is not selled outside italy….but then I tought that maybe I’m wrong and maybe you can find some italian grocery shop when they actually sell it (hopefully at a resonable price)

The only ingridients you need are 8 oz stracchino cheese, 1 italian sausage, rosmery.

PROCEDURE:

put the streched dough on the baking pan and spread some extra virgin olive oil all over.

Put in to the oven and take it out after 10 minutes.  Put stracchino chunks all over, sausage, rosmery.

put in to the oven again and let it cook for other 10 minutes.

(the cooking time dependes on your oven maximum temperature, mine goes at 430 and takes 2o minutes in total to cook the pizza)

ENJOY! 🙂

Pizza Week….potato&mozzarella

Here is another pizza topping, very famous here in Italy.

if you want to know how to make pizza dough click here

When there is no tomato on the topping we use to call it focaccia instead of pizza….so focaccia potato and mozzarella would be more appropriate!.

I’ve made it last weekend and my friends LOVED IT….

Procedures:

While the dough is raising. peel 1 big potato and cut into very thin slices. ( about 1 mm – 0.47 in) and put the slices into boiling water for 4/5 minutes.

Once you have streched the dough from the middle  out by your hands. Sprinkle some flour on a baking pan and put the dough on.

Spread some extravirgin olive oil all over the dough and add the potato you have already prepared.

again put some extravirgin olive oil all over it , salt, black pepper, rosmery.

Put in the oven ( 420 F°) please notice that the fun must be turned off!!

cook for about 20 minutes…or until the bottom is crunchy…

Put the shredded mozzarella all over it just few minutes before taking the pizza off the oven….

ENJOY!!!!

 

PIZZA WEEK!…part 2…the topping… Margherita

If you want to know how to make the dough click here

pizza margherita is a very classic dish and it is my favorite one!

It was the first type of pizza invented.

It is originally from Naples and was invented in honor of Queen Margherita.

Now it is well know all around the world, but only some traditional pizzeria in Naples still make an authentic and delicious pizza margherita.

The important things are the ingredients, very high quality ingredients should be used.

As you can see I won’t put the amount of each ingredients, because it depends on how dough you have!

Usually for 300 gr flour dough I use 120 gr tomatoes and 150 mozzarella

 

INGREDIENTS:

  • whole tomatoes
  • fresh mozzarella
  • extra virgin olive oil
  • a pinch of grated parmesan cheese
  • fresh basil

PROCEDURES

put the tomatoes on a bowl and smash with a fork.

put the tomatoes on the top of the dough, a pinch of salt and parmesan. Add a drizzle of oil.

Put on the oven and cook it (important: the fan must be off)

usually it takes 20 minutes, but it depends on the oven.

To check if it’s ready knock a fork on the bottom of the dough, and check if it’s crunchy enough!

a couple of minute before getting out the pizza, put the mozzarella cheese on and the basil.

once the mozzarella is melted, pizza is ready!

Enjoy!!

Pizza week!…part 1: the dough

Even though I live in tuscany, I was born in Naples which is the town where  pizza was invented.

If you are born in Naples It is mandatory to know how to make home made pizza!!

I used to help my mother since I was a child ….so making homemade pizza is a sort of family matters from where you can’t escape!!…

So now I’ll pass on to you…

The main ingridient for pizza dough are : flour, water, olive oil, salt and yeast.

This time I have tried with whole grain flour, it is much better because it is unrefined and it doesn’t loose its nutrients….and it tastes even better than the traditional version 😉

INGREDIENTS

– 1 kg (2.2 pounds) flour (all purpose or whole grain…or half and half)

– 500 ml ( 17 fl oz) warm water

– 25 gr ( 0.88 oz) yeast

– 40 ml (2.7 tbsp) extra virgin olive oil

– pinch of salt

PLEASE NOTE :

the amount of water depends on the humidity of the flour, so add water in small stages

the amount of yeast depends on the time of raising. I mean if you make the dough few hours before eating it, you may need double yeast.

the yeast I use is fresh, but I don’t think you can find it elsewhere…I think in the USA is more common the dry yeast….but I guess it’s the same…anyway take a look at the fresh yeast I used.

In a large bowl put the flour and make a well, put the oil, salt, yeast and part of water.

MAKE CIRCULAR MOVEMENTES WITH YOUR HANDS AND SLOWLY TAKE THE FLOUR FROM THE SIDES TO THE MIDDLE.

ADD THE REMAINING WATER

ONCE ALL THE FLOUR IS MIXED THE RESULT IS A STICKY DOUGH.

PLACE THE DOUGH ON THE COUNTER AND START TO KNEAD

KEEP ON KNEADING  UNTIL IT’S VERY SMOOTH AND NOT STICKY

HERE IS THE DOUGH!

ONCE IS READY PUT IT BACK IN THE BOWL AND COVER WITH A DAMP KITCHEN TOWEL .

KEEP IT IN A WARM PLACE FOR 8/9 HOURS (if you don’t have time, also 2 hours will be ok, but you need to put next the heading)

PREHEAT THE OVEN AT 220 C° 420 F°

ONCE THE DOUGH IS RAISED, PUT IT BACK ON THE COUNTER.

DIVIDE INTO 3 PIECES.

STRETCH EACH PIECE FROM THE MIDDLE OUT USING YOUR HANDS

SPRINKLE SOME FLOUR ON A BAKING PAN AND PUT THE DOUGH ON IT

(most people put the oil on the pan, but believe me with the flour it tastes much better!!)

PUT SOME EXTRA VIRGIN OLIVE OIL ON THE TOP OF THE DOUGH AND SPREAD ALL OVER IT.

…..COMING NEXT : PIZZA MARGHERITA TOPPING

pasta al forno (pasta in the oven)

Well, this is a classic saturday lunch meal in the south of Italy.

I have to say, this not something I use to cook…but my mom (which still lives in the south)  does it very often, so I asked her to make a pic so I can post the recipe to you!

She was very enthusiast about  having something she made on the internet…even though she barely knows what internet is and of course she does’t speack a single english word…so let me thank her in italian….GRAZIE MAMMA PER LA RICETTA!

here is the recipe!

INGRIDIENTS

800 gr (1.7 pound) pasta ….fettucine or pappardelle

500 gr (17 oz) ricotta cheese

500 gr (17 oz) smoked mozzarella

500 gr (17 oz) ground beef

3 kg  ( 6.6 pounds) tomatoes sauce

4 tsp olive oil

white wine

grated parmesan cheese

PLEASE NOTE :

smoked mozzarella cheese we buy here is fresh and full of milk, it is not dried…so it is heaviest.

If you use dried smoked mozzarella I guess you’ll need less then 17 oz!

PROCEDURES:

1) in a large pan heat the oil and add the beef.

let it stir and then add some wine and let it evaporates.

add the tomatoes puree and let it cook for two hours.

2) Cook pasta a couple of minutes less then pack instructions.

Once is cooked put  in a large bowl and mix a little amount of the beef sauce, and the ricotta. Mix well

3) take a big baking pan and put some sauce on the bottom

Place one layer of pasta across the entire bottom of the bakin

Put the beef sauce on it and sprinkle some greted parmesan, add shredded smoked mozzarella cheese.

cover with another layer of pasta and finish with remaining sauce and grated parmesan

4) put in the oven at 200 C° 390 F° for 20/30 minutes

better if prepared in advance…

enjoy!

little jam crumb tart

I love jam tart…It reminds me of when I went to visit a little village on a mountain not too far from here….it was snowing and we went into this typicall mountain shelter where they made delicious homemade tart with home made jam…. 🙂

After several attempts I found my own perfect tart dough….at least it is perfect according to my taste 😉

This evening a couple of friends are coming over at our place so I prepared the tart but single-portioned. I used silicone bakeware.

Here’s the recipe!

INGRIDIENTS

– 300 gr ( 10.58 oz) All purpose flour

– 150 gr (5.29 oz) butter

– 2 eggs yolk

– 100 gr (3.5 oz)  sugar

– 3 gr ( 0.10 oz.) baking powder

make sure all the ingridients are organic!

PROCEDURES

wisk together sugar, eggs yolk and  melted butter .

Now add all the flour and the baking powder and mix with your hands for less then a minute.

cover the dough with a plastic wrap and refrigerate fo half hour

preheat oven at 390 F°

place the dough directly into the pan and give it the shape you want using your hands. Otherwise the dough will break.

In this case I needed 6 small tart so i cut the dough into 6 pieces and i saved a little amount for the crumbs.

so i put the piece I ‘ve cut into the pan and I gave it the shape by using hands.

I put on a generous amount of cranberries jam and then I add the crumble on.

The jam I used is amazing…It’s made by organic fruits, with no sugar added and no artificial flavor…just fruit and apple juice…. It’s called risoni d’asiago, but I don’t think you will ever find it outside italy!… So, just make sure to use a good quality jam.

Put in the oven and cook for 20 minutes (or until gold)