Italian Recipes

Fivenations

You either love it or hate it but here's a link to a relatively easy way of cooking polenta. It still takes 45 minutes but you dont need to stir it continously. IMO this is worth doing as it tastes far better than the 5 minute instant mush which leaves a bitter taste in my mouth. And if you can get hold of stoneground Italian polenta flour it's even better!

I serve it with goulash and braised sausages. It great for mopping up the juices. When cold it can be sliced and grilled or layered with cheese and/or a ragu and baked. In the south they make it softer - like a porridge - and serve it as first course topped with a very garlicky and oily tomato sauce.

ictmad

HappyIdiotTalk wrote: »

I I do think though that to make italian dishes properly, you have to be italian. I've watched an italian cook the simplist of dishes, then made the exact same thing with the same ingredients the next day and ended up with something still good, but missing something. Its really weird, Italians just have a flair that cant be taught.
!

total rubbish,i worked in a italian resturant,owend by italians from naples i worked there for 4 years and could cook as well if not better thna the owners,i was the only one who did the pasta dishes,lasagne etc

nikibella

Hi
I make polenta in the pressure cooker. You shall boil water and salt, then add the polenta (3 cups water for 1 cup polenta or 1,5 l water for 500 g polenta) , stir a bit until it thickens and then close the lid, and let cook for 20 minutes after the whistle (reduce the heat as soon as you hear the whistle) and it's ready.

Quasar

Frittelline di Formaggio d'Aosta (Aosta Cheese Fritters)

Serves 4

7 oz (200g) fontina cheese (or mature Edam/Gouda/Lancashire cheese)
7 oz (200g) fresh breadcrumbs
2 eggs
4 oz (125g) cooked chicken or beef, finely minced
a pinch of mixed spices to your taste
half a teaspoon of dried mixed herbs
3 tablespoons of milk
olive oil (for deep frying - this is the best, most stable of all oils), quantity according to your estimation.
salt and pepper to hand

Chop the cheese into very small cubes, or if you wish just grate it thick.
Mix with the breadcrumbs, eggs, meat, spices, herbs and milk, until you have an even texture.
Season with salt to your taste (LoSalt is high in potassium so it's healthier)
Heat the oil in a deep fryer until it sizzles and put the mixture in, a spoonful at a time.
Quickly cook, turning them on the other side - about a minute in all, then scoop them out and drain them on kitchen roll paper.

Serve them hot as a main course with greens and other vegetables, or on their own as starters.

Definitely NOT good for dieters, but :drool:

Ytaya

These recipes are great! I cook for one, so infrequently buy bread by the loaf since they go stale before I can eat enough sandwiches. Now I have plenty of other ideas for the rest of the loaf :T

Fivenations

One last stale bread recipe.

Zuppa di Cavolo Nero su Fette di Pane

Black Tuscan Kale, though expensive in the shops, is very easy to grow and well worth it. Apart from saving money ( I cant believe the prices they charge. I once worked out we ate £5 worth of home grwon kale with a meal) you will end up with better quality greens as you can pick the leaves before they get too big - a fault with a lot of what you can buy.

Fivenations

Spinach cannellini and barley soup

~Chameleon~

This is my all time favourite comfort food and takes literally 10 mins to prepare

Linguine
Pancetta (or lard-ons or chopped streaky bacon)
Garlic cloves (as many as you like)
Olive Oil
Parmesan cheese - grated (optional)

Put a large pan of water on to boil and once it's boiling add the linguine and cook for 10 mins. Whilst that's cooking heat up some olive oil in a frying/saute pan and cook the pancetta/bacon, adding the chopped garlic towards the end so you don't burn it. When the linguine is cooked, drain it and mix it into the pancetta/garlic/olive oil and add the grated parmesan if you're using it, but it's also just as good without, then eat!!!! :drool:

Fivenations

Neapolitan Potato Pizza

INGREDIENTS

• 600g potatoes
• 100g butter
• 100ml of warm milk or thereabouts
• Salt and pepper
• freshly grated nutmeg oil
• 1 can of good quality tomatoes, drained and chopped
• 250g mozzarella - diced
• 100g sliced ham, cut into strips
• 1 teaspoon capers - optional
• 1 teaspoon oregano
• Parmesan cheese to taste

METHOD
Cook the potatoes in their skins, drain them and peel as soon as they are cool enough to handle.
Pass them through one of those potato machines and put them back into a pan (or mash as fine as you can).
Add the butter and beat in enough milk to make a smooth mixture – just liked mash. Add salt and pepper to taste and a dash of nutmeg.
Generously oil a pizza tray or equivalent and cover with the potato mixture, levelling it with the back of a spoon.
Cover with the tomato, cheese, ham and capers. Sprinkle with the oregano, drizzle with oil and bake in a very hot oven for about 15 minutes.
Serve from the tray while still hot.

Fivenations

Spaghetti with Olive oil and Garlic
If you have spaghetti, garlic and olive oil in your cupboard you will always have a quick meal to hand.

INGREDIENTS

• 6 tablespoons olive oil
• 2 cloves garlic, peeled and finely chopped
• 450g (1lb) spaghetti
• salt and pepper

METHOD
Start by boiling up the water for the pasta.
Heat the oil in a small frying pan over a low heat then add the garlic and a good pinch of salt. Stir frequently until the garlic starts to brown and quickly take it off the heat. Do not allow the garlic to blacken.

Cook and drain the spaghetti and transfer it back to the pan or to a large bowl. Add the oil and garlic mix and toss together, coating everything.
Serve straightaway. Very tasty sprinkled with flaked chilli