allitalianrecipes-eng.blogspot.com
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.
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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).
allitalianrecipes-eng.blogspot.com
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).
allitalianrecipes-eng.blogspot.com
All Italian Recipes: October 2011
http://allitalianrecipes-eng.blogspot.com/2011_10_01_archive.html
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.
allitalianrecipes-eng.blogspot.com
All Italian Recipes: Bistecca alla Fiorentina
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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).
allitalianrecipes-eng.blogspot.com
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.
allitalianrecipes-eng.blogspot.com
All Italian Recipes: June 2011
http://allitalianrecipes-eng.blogspot.com/2011_06_01_archive.html
Friday, June 17, 2011. The dish was created by the French chef Henry-Paul Pellaprat (1869-1952) and dedicated to the Maestro. 80 grated Parmigiano Reggiano cheese. 25 minutes preparation 16 minutes cooking. Clean and finely mince the onion. Clean and thinly slice the mushrooms. Clean and blanch the asparagus in salted water: cool them in water and ice. Finely mince the Prosciutto. Blanch the tomatoes, peel, seed and cut them into cubes. Add the rice and toast it for about 1 minutes. Tuesday, June 14, 2011.
allitalianrecipes-eng.blogspot.com
All Italian Recipes: Risotto Giuseppe Verdi
http://allitalianrecipes-eng.blogspot.com/2011/06/risotto-giuseppe-verdi.html
Friday, June 17, 2011. The dish was created by the French chef Henry-Paul Pellaprat (1869-1952) and dedicated to the Maestro. 80 grated Parmigiano Reggiano cheese. 25 minutes preparation 16 minutes cooking. Clean and finely mince the onion. Clean and thinly slice the mushrooms. Clean and blanch the asparagus in salted water: cool them in water and ice. Finely mince the Prosciutto. Blanch the tomatoes, peel, seed and cut them into cubes. Add the rice and toast it for about 1 minutes.
allitalianrecipes-eng.blogspot.com
All Italian Recipes: Melanzane alla Parmigiana
http://allitalianrecipes-eng.blogspot.com/2011/10/melanzane-alla-parmigiana.html
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.
