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Thursday, October 6, 2011. Olive oil for frying (better “extravergine” olive oil). 3 medium eggplants,. 2 and 1/2 cups pre-made tomato sauce. 2 fresh mozzarella (or better 1“fiordilatte“), sliced. 1 and 1/2 cups freshly grated Parmigiano Reggiano cheese. 6 leaves basil, shredded. Sprinkle the sliced eggplant with salt. Place in colander and let stand for an hour or so. (If not bitter, omit, salting removes bitterness.). Heat the olive oil in a large skillet. Brown eggplant slices on both sides. In a pot ...

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All Italian Recipes | allitalianrecipes-eng.blogspot.com Reviews

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Thursday, October 6, 2011. Olive oil for frying (better “extravergine” olive oil). 3 medium eggplants,. 2 and 1/2 cups pre-made tomato sauce. 2 fresh mozzarella (or better 1“fiordilatte“), sliced. 1 and 1/2 cups freshly grated Parmigiano Reggiano cheese. 6 leaves basil, shredded. Sprinkle the sliced eggplant with salt. Place in colander and let stand for an hour or so. (If not bitter, omit, salting removes bitterness.). Heat the olive oil in a large skillet. Brown eggplant slices on both sides. In a pot ...

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1 all italian recipes

2 autentic regional taste

3 italian

4 italian version

5 melanzane alla parmigiana

6 ingredients

7 4 pers

8 1 inch thick slices

9 directions

10 buon appetito

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All Italian Recipes | allitalianrecipes-eng.blogspot.com Reviews

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Thursday, October 6, 2011. Olive oil for frying (better “extravergine” olive oil). 3 medium eggplants,. 2 and 1/2 cups pre-made tomato sauce. 2 fresh mozzarella (or better 1“fiordilatte“), sliced. 1 and 1/2 cups freshly grated Parmigiano Reggiano cheese. 6 leaves basil, shredded. Sprinkle the sliced eggplant with salt. Place in colander and let stand for an hour or so. (If not bitter, omit, salting removes bitterness.). Heat the olive oil in a large skillet. Brown eggplant slices on both sides. In a pot ...

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allitalianrecipes-eng.blogspot.com

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All Italian Recipes: Bistecca alla Fiorentina

http://allitalianrecipes-eng.blogspot.com/2011/06/bistecca-alla-fiorentina.html

Thursday, June 9, 2011. 8220;beef steak, beef steak”,. Asking for more meat. According the legend, some Florentines had made friends with the Englishmen and began imitating them when they heard their shouts, responding. 8220;bistecca, bistecca”. 8211; giving birth to the name of this famous cut of meat. Succulent and flavorful when cooked on the grill, the Fiorentina is Italy's most famous steak. Of at least 2.2/2.6 pounds. Do not add oil or lemon juice. Posted by Giacomo Aiazzi (Jack).

2

All Italian Recipes: Costolette di Vitello alla Fontina

http://allitalianrecipes-eng.blogspot.com/2011/06/costolette-di-vitello-alla-fontina.html

Monday, June 6, 2011. Costolette di Vitello alla Fontina. This meat dish has an intense flavor, typical of the Aosta Valley. 20 min. Preparation 5 min. Cooking. Veal slices sirloin with bone). Cut the chops in two, horizontally, leaving them attached along the bone side. Cut the Fontina cheese into thin slices and insert into the meat, and then tap gently with a meat pounder. Season the meat with salt and pepper to taste and dip the chops first in the flour, then the beaten egg and finally the breadcrumbs.

3

All Italian Recipes: Cannelloni

http://allitalianrecipes-eng.blogspot.com/2011/06/cannelloni.html

Saturday, June 11, 2011. A hearty and satisfying italian pasta dish. Oz grated Parmigiano Reggiano cheese. 1 hour and 30 minutes preparation 20 minutes cooking. Use a rolling pin or pasta machine to roll out the dough into very thin sheets. Cut out about 30, 4-inch squares. Bring a large pot of salted water to a boil. Once boiling, add 2 or 3 pasta squares at a time and cook for about 30 seconds. Bake the cannelloni in a 350°F for about 20 minutes or until they are nicely browned on the top.

4

All Italian Recipes: Tiramisù

http://allitalianrecipes-eng.blogspot.com/2011/06/tiramisu.html

Tuesday, June 14, 2011. Tiramisù is one of the most famous dessert in the world. 1lb of Mascarpone cheese. 1 cup of sugar. 6 eggs (yolks and whites will be used separete). 1 box of ladyfingers cookies. 1/4 cup of heavy cream. 2 tablespoons kirschwasser (if you want it bit stronger taste you could use more up to 4). 1 1/2 cups of strong brewed coffee. 1 tablespoon unsweetened cocoa powder. Cover and refrigerate for at least 3 hours. Once ready to serve sprinkle with cocoa. Posted by Giacomo Aiazzi (Jack).

5

All Italian Recipes: Risotto alla Milanese

http://allitalianrecipes-eng.blogspot.com/2011/05/risotto-alla-milanese.html

Friday, May 27, 2011. Typical Italian risotto as the tradition of the city of Milano. Prep Time: 20 min. Cook Time: 20 min. 1 3/4 cups uncooked Arborio rice. 1/2 cup unsalted butter, divided. 1 1/2 quarts beef stock. 3 tablespoons beef marrow. 1 onion, thinly sliced. 1 teaspoon saffron powder. 3/4 cup dry white wine. 1 1/2 cups grated Parmesan cheese. Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like. Posted by Giacomo Aiazzi (Jack).

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All Italian Recipes: Polpette alla Pratese

http://allitalianrecipes.blogspot.com/2011/05/polpette-alla-pratese.html

Mercoledì 11 maggio 2011. Anche la carne è di alta qualità come quella del monte Calvana, con cui si preparavano le polpette alla pratese. 200 gr fettine di vitella. 2 cucchiai di uvetta. 2 cucchiai di pinoli. 2 cucchiai di gherigli di noce. Lessate le patate, sbucciatele e schiacciatele. Rosolate le fettine di vitella in una padella con il burro, quindi tritatele finemente sul tagliere insieme alla pancetta. Pubblicato da Giacomo Aiazzi (Jack). Iscriviti a: Commenti sul post (Atom).

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All Italian Recipes: Minestra di Fagioli

http://allitalianrecipes.blogspot.com/2011/05/minestra-di-fagioli.html

Giovedì 12 maggio 2011. Una ricetta della tradizione Toscana, tipica della stagione invernale quando si gustava davanti al fuoco del caminetto per riscaldarsi un po'. Una ricetta sostanziosa, ricca di sapore e molto nutriente. Pasta corta (preferibilmente rigata) 200 gr. Fagioli cannellini o borlotti secchi 200 gr (oppure freschi 500 gr). Un rametto di Rosmarino. 3 cucchiai di conserva di pomodoro. Quando saranno ben cotti passateli al passatutto e rimettete la crema ottenuta nell'acqua di cottura.

allitalianrecipes.blogspot.com

All Italian Recipes: maggio 2011

http://allitalianrecipes.blogspot.com/2011_05_01_archive.html

Sabato 14 maggio 2011. Il porro, apprezzato già in epoca Romana, è stato sempre molto gradito in Toscana. Nel trecento a Firenze, il 10 Agosto per la festa di San Lorenzo, si teneva una festa nel corso del quale veniva offerta la "Porrèa ". Non è chiaro che cosa fosse, forse una zuppa di porri o forse una torta salata di porri, fatto sta che da questo nome è nata la parola "purea " e il corrispondente francese "purè ". Un litro di brodo vegetale. 50 gr di burro. Pulite e tagliate i porria fettine sottili.

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All Italian Recipes: Fagioli All'Uccelletto

http://allitalianrecipes.blogspot.com/2011/05/fagioli-alluccelletto.html

Mercoledì 11 maggio 2011. I fagioli all'uccelletto sono uno dei piatti tipici della cucina Toscana, in particolar modo della meravigliosa città di Firenze. Sono un contorno semplice da preparare ma con un sapore inconfondibile, si accompagna bene a qualsiasi piatto di carne ma sono favolosi anche da soli messi sopra delle fette di pane abbrostolite e aromatizzate con dell'aglio. Fagioli Cannellini secchi gr. 400. Pomodori maturi o pelati gr. 400. Salate, pepate e fateli scaldare qualche minuto.

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All Italian Recipes: Crema di Porri

http://allitalianrecipes.blogspot.com/2011/05/crema-di-porri.html

Sabato 14 maggio 2011. Il porro, apprezzato già in epoca Romana, è stato sempre molto gradito in Toscana. Nel trecento a Firenze, il 10 Agosto per la festa di San Lorenzo, si teneva una festa nel corso del quale veniva offerta la "Porrèa ". Non è chiaro che cosa fosse, forse una zuppa di porri o forse una torta salata di porri, fatto sta che da questo nome è nata la parola "purea " e il corrispondente francese "purè ". Un litro di brodo vegetale. 50 gr di burro. Pulite e tagliate i porria fettine sottili.

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All Italian Recipes

Thursday, October 6, 2011. Olive oil for frying (better “extravergine” olive oil). 3 medium eggplants,. 2 and 1/2 cups pre-made tomato sauce. 2 fresh mozzarella (or better 1“fiordilatte“), sliced. 1 and 1/2 cups freshly grated Parmigiano Reggiano cheese. 6 leaves basil, shredded. Sprinkle the sliced eggplant with salt. Place in colander and let stand for an hour or so. (If not bitter, omit, salting removes bitterness.). Heat the olive oil in a large skillet. Brown eggplant slices on both sides. In a pot ...

allitalianrecipes.blogspot.com

All Italian Recipes

Sabato 14 maggio 2011. Il porro, apprezzato già in epoca Romana, è stato sempre molto gradito in Toscana. Nel trecento a Firenze, il 10 Agosto per la festa di San Lorenzo, si teneva una festa nel corso del quale veniva offerta la "Porrèa ". Non è chiaro che cosa fosse, forse una zuppa di porri o forse una torta salata di porri, fatto sta che da questo nome è nata la parola "purea " e il corrispondente francese "purè ". Un litro di brodo vegetale. 50 gr di burro. Pulite e tagliate i porria fettine sottili.

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