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Old 08-31-2009, 04:09 AM   #51
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FRIULI CARAMOTE PRAWN (FRIULI VENEZIA-GIULIA)

INGREDIENTS - 4 servings
2 pounds of Caramote Prawns (or Prawns, there's not a big difference)
5-6 pieces of garlic
5 pieces of Parsley
1 glass of olive oil
2 glasses of white wine

PREPARATION
- Place the oil in a large pan. Warm it;
- Skin the garlic and then put the whole pieces in the warm oil;
- When the garlic starts colouring, take it away from the oil;
- Put the Caramote prawns in the oil. Cook them covered, for 10 minutes with high flame;
- After 10 minutes, add the wine and cook them for further 10 minutes;
- In the meantime, mince the parsley;
- Once the Caramotes are done, salt them and add the parsley;
- Serve with a lot of their cooking water.

This is the videorecipe. I had to make it in two times, because I didn't have a pan big enough for them all. http://www.youtube.com/watch?v=Nbn6Y...e=channel_page

ENJOY.
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Old 08-31-2009, 04:28 AM   #52
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I'd like to know more about your preference. What kind of recipe would you like to try, gentlemen, and LADIES, more than else.
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Last edited by Jigen; 08-31-2009 at 04:32 AM.
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Old 09-07-2009, 01:47 AM   #53
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I forgot the picture for the prawns.

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Old 09-10-2009, 02:40 AM   #54
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One of the most abused italian dishes abroad. This is the recipe I made yesterday:

LASAGNE (EMILIA ROMAGNA)



INGREDIENTS (12 SERVINGS)

RAGU'
1 pound of grounded pork meat
1/2 pound of grounded veal meat
3 bottles of tomato sauce
4 carrots
2 onions
4 branches of celery
1 glass of red wine/1 glass of lager beer
1 coffee cup of Olive oil

LASAGNE
1 1/2 pound of pasta for lasagne
10 ounces of Béchamel sauce
1 cup of milk
Parmesan at will

PREPARATION:

RAGU' (SEE RECIPE AT #47):
- Wash the celery and remove the extremities;
- Skin and clean the other vegetables;
- Mince the vegetables it in small pieces;
- Put the oil in a high pot, and add the vegetable;
- Let them yellow, then add the meat;
- Let them cook on both sides, then add the wine;
- Let the meat absorb the wine, mixing continuously;
- Add the tomato. Remember to wash the bottle for the remainings;
- Add the dices and mix.
- Let it boil without touching it for FOUR HOURS, at least. The maximum are fige hours, but not more.

LASAGNA:
- Put the Béchamel and the milk in a pot. You must obtain a fluid and smooth compound;
- Take an alluminium oven pan, with high sides;
- In the pot, mix the Béchamel and the Ragù;
- Cover the bottom if the pan with a thin layer of Béchamel;
- Lay the first sheet of pasta. If the sheet is too big for the pan, bend it;
- Cover the sheet of pasta with a thin layer of the compound. Be careful to cover the pasta completely, or it won't cook as it should;
- Put another sheet of pasta. If it's too big for the pan, bend it, but let the bended part on the opposite side than the previous;
- Cover the sheet with more sauce;
- Keep adding pasta and sauce until you fill the pan;
- Once the pan is filled up, cover it with Parmigiano;
- Warm the oven at 230°C and once it's done, put the pan in the oven;
- Set the time to 3 hours and start cooking. You'll have to take it out of the oven when the parmesan becomes dark;
- Now, while you wait for the Lasagna to be ready, start making another pan;
- Once the first pan is ready, substitute it. Cook it and start make more pans, until you run out of pasta and sauce.
- Serve it. I am used to add chili peppers powder, but it's facultative.

RAGU': http://www.youtube.com/watch?v=fej6D...914CAA&index=8
LASAGNE: http://www.youtube.com/watch?v=FyUP-1M29XI

ENJOY.
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Last edited by Jigen; 09-10-2009 at 02:43 AM.
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Old 09-10-2009, 04:58 AM   #55
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What time shall i be over for dinner???
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Old 09-10-2009, 06:20 AM   #56
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Quote:
Originally Posted by SocialbFly View Post
What time shall i be over for dinner???
When you wish

I knew this recipe would have been appreciated
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Old 09-11-2009, 03:45 AM   #57
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PERSONAL RECIPE:
Sometimes I have fun making personal recipes. This is one of these:
--------------------------------------------------------------------------
BISCOTTI UBRIACHI AI FIOCCHI DI MAIS (DRUNKEN BISCUITS WITH CORN FLAKES)

For Pictures, once I'll post the recipe on Youtube.

INGREDIENTS: (3 pounds of biscuits)
7 ounces of butter
7 ounces of butter
2 eggs
7 ounces of raisins
7 ounces of chocolate drops
9 ounces of flour
1 lb. of corn flakes (you can choose the one you prefer)
1/2 yeast bag
1 coffee cup of grappa

PREPARATION:
- Take the butter out from the fridge 2 hours before the preparation, so that it will be at room temperature;
- Put the butter in a pot;
- Add sugar and mix with bare hands;
- Add the whole eggs and keep mixing;
- After you obtain a smooth compound, mix the raisins, the chocolate drops, the flour, the grappa and the yeast;
- Put the corn flakes in a bowl;
- Take small balls of the dough and put them in the flakes. Mix them in small balls;
- Place them in an oven pan covered with a sheet of alluminium paper. Keep them distant from one another. They will expand as they cook, and they must not touch;
- Warm an oven at 180°C. Once it's warm, cook for 20 minutes and serve.

ENJOY.
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Last edited by Jigen; 09-11-2009 at 03:58 AM.
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Old 09-17-2009, 11:03 AM   #58
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I have finally posted two more recipes. I have added the recipe for my biscuits.
http://www.youtube.com/profile?user=...84&view=videos
ENJOY, ladies and gentlemen. I'd like there were more LADIES than other.
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Old 09-19-2009, 05:55 AM   #59
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I have added a new shrimp-based recipe. Is basically similar to my other recipe at the top of this page, but has a rougher taste.

SAUTEED SHRIMP TAILS


Ingredients:
15 ounces of shrimps tails or caramote prawns tails
5-6 garlic gores
2-3 garlic branches
Olive Oil

PREPARATION:
- Put 2 spoons of oil in a pan. It must be large, and have high sides, so you can perform the sautée;
- Warm the oil up at low flame;
- Mince the garlic. If you don't like it, keep the gores whole;
- Add the garlic;
- Once the garlic starts to become brown, if the garlic is not minced, take the garlic out of the pan and add the tails;
- If the garlic is minced, add the prawn tails;
- Let them cook, covered, for 10 minutes, with high flame;
- After 10 minutes, take the cover off, and add parsley and salt. If you want, you can add some Cayenne peppers powder;
- Perform the sauté, to mix the ingredients;
- Serve hot.

PS: Remember to keep a dish for the remaining of the prawn armors and a little cup with water and lemon, to clean your fingers.

ENJOY.

The link for the connected video: http://www.youtube.com/watch?v=YicLq...e=channel_page
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Old 09-22-2009, 03:02 AM   #60
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FUIÖ (“FOIOLO”) (LOMBARDY - BERGAMO)
In Bergamasque dialect, the “Fuiö” (italian: Foiolo), or “Busecca”, in Milanese dialect, or “Foiolo” in Italian is the Omasus, the third stomach in bovines. The omasus is one of the most used chitterling in Lombard and Bergamasque cooking. Personally , I hate its taste, but this is tradition.



http://en.wikipedia.org/wiki/Omasum
http://en.wikipedia.org/wiki/Tripe

INGREDIENTS:
2 pounds of Foiolo (Omasus)
2 carrots
2 red onions
2 branches of celery
1 can of tomatoes
1 garlic gore
1 glass of white wine
Olive oil
Salt, pepper

PREPARATION:
- Clean the vegetables. Mince the onions, carrots, celery and garlic;
- In an high pot, put two spoons of oil and add the vegetable mix;
- Once they are colored, add the Foiolo, cut in stripes. Let it take flavor, and add the wine;
- Add the tomatoes. Adjust with salt and pepper, and cook for 50 minutes, adding hot water if necessary;
- Serve with grated Parmesan.

Here's my mother's version: http://www.youtube.com/watch?v=ucUEKnNDqE8

ENJOY.
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Most beautiful. For me naught else regarding is my beloved."
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Last edited by Jigen; 09-22-2009 at 03:04 AM.
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Old 09-22-2009, 04:21 PM   #61
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Default Abbacchio or Pollo Alla Cacciatora

Jigen, do you mind if a fellow Italian joins and adds some other Italian thing?
If you don't, here is one

ABBACCHIO O POLLO ALLA CACCIATORA (Chicken or Lamb hunter's fashion) The recipe is found everywhere in Italy, in many variations. This is the Roman version , just like my grandmother and my mother did it. No tomatoes in the Roman recipe.

1 chicken or 2 lbs lamb thigh
Olive oil, the best you can find
1/2 glass of white wine vinegar
1/2 glass of white wine
rosemary to taste
garlic to taste (the dish should be garlicky, so it's better too much than not enough)
salt
pepper

cut the chicken (or lamb) in pieces, wash it, dry it, brown in olive oil and add salt when it's almost browned. In the meantime mix wine and vinegar, peel the garlic cloves, crush them in a mortar, trying to make a paste and dissolve the paste in the wine and vinegar mixture. Do the same with the rosemary (but here making a paste is much more difficult). When the meat is browned add the mixture of vinegar, garlic, rosemary and wine, mix, cover and let cook, turning the meat every now and then. If the meat gets too dry add some water. When the meat is almost ready add pepper to taste.
Done.
You can also cook rabbit in the same way.
BTW, if you prefer a sourish taste, put in more vinegar.


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Old 09-23-2009, 03:08 AM   #62
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Nessun problema. Ho iniziato questa thread con l'intenzione di postare mie ricette, però ben venga qualsiasi iniziativa, basta che sia italiana.

<ENG:>
No problem. I have started this thread to post my recipes, but all initiatives are welcome, as long as it's an Italian recipe.

PS: Posso chiederti di dove sei?
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Most beautiful. For me naught else regarding is my beloved."
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Old 09-23-2009, 09:43 AM   #63
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RISOTTO TREVISANA E SCAMORZA (FRIULI VENEZIA-GIULIA)





INGREDIENTS:
14 ounces of rice
2 heads of Radicchio
7 ounces of Smoked Scamorza (Scamorza affumicata)
1 onion
1 glass of red wine
2 Bouillon dices
Olive oil

PREPARATION:
- Cut the Radicchio's roots, and the white part of the leaves. Wash them and dry them, then cut the leaves in four (longitudinally), and cut them in small stripes;
- Dice the Scamorza in very small dices;
- Warm the 1 spoon of oil in a large pan;
- Once the oil is warm, add the onion;
- Once the onion is yellowed, add the Radicchio and the wine. Let it cook until it becomes soft and dark;
- Add the rice, cover with water and add two dices. Cook at medium flame for 25-30 minutes;
- After 15 minutes, add the Scamorza dices;
- Complete the cooking and serve.

ENJOY.
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Last edited by Jigen; 09-23-2009 at 09:47 AM.
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Old 10-02-2009, 08:41 AM   #64
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I have uploaded several videos on my youtube account. Please subscrube, if you want to be uploaded as soon as I post new recipes. Watch and enjoy.

http://www.youtube.com/profile?user=...84&view=videos
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Old 10-18-2009, 11:30 AM   #65
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OK, people. Here's another upload. Bon appetit!
http://www.youtube.com/user/Jigen1984#g/u
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Old 10-20-2009, 12:27 PM   #66
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This thread is epic win. I'm really grateful!!!

As to requests, i usually prefer the simpler, less time consuming dishes. And fried stuff (well, that's just me). What i'd really be curious about is Saltimbocca alla Romana. i'm making that myself occasionally... well, my recipe is inspired from a German cookbook
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Old 10-21-2009, 07:41 AM   #67
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Originally Posted by panhype View Post
This thread is epic win. I'm really grateful!!!

As to requests, i usually prefer the simpler, less time consuming dishes. And fried stuff (well, that's just me). What i'd really be curious about is Saltimbocca alla Romana. i'm making that myself occasionally... well, my recipe is inspired from a German cookbook
Ich habe das original Rezept gefunden. Du kannst deine Version hinzufügen. Danke für deine Hilfe. Ich werde das Video-Rezept auf Youtube anschließen.
PS: Entschuldigung für meine schlekt Deutch, Ich bin ziemlich verrostet. ^_^


--------------------------------------------------------------------------

SALTIMBOCCA ALLA ROMANA (LAZIO - ROMA)

INGREDIENTS:
12 small veal meat slices
12 slices of ham (prosciutto crudo
1 branch of Sage
2 ounces of butter
salt and pepper
1/2 glass of white wine

PREPARATION:
- Wash and dry the Sage;
- Beat the slices, to make them very thin;
- On each beaten slice, put the ham and a leaf of sage;
- Wrap them and close them with a toothpick;
- In a frying pan, melt the butter;
- Place the Saltimbocca in the pan and cook them on both sides for tho minutes and a half on each side;
- Serve hot, with their cooking gravy.
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Old 10-23-2009, 12:54 AM   #68
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I forgot the picture once again... Che pirla!



Here you are.
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Old 10-23-2009, 06:06 PM   #69
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Thanks for the recipe, Jigen!!!! Dein Deutsch ist gut!

Your Saltimbocca definitely is milder, more delicate compared to what i have been preparing. Actually i can't tell if my version has a local reference, or if it just developed that way in my hands Either way, i enjoy eating the same (concept of a) dish in different versions. Thus i will try your recipe very soon

The search button reveals that i have posted my version about 2 years ago.
pix#1 pix#2
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Old 10-24-2009, 10:31 AM   #70
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Quote:
Originally Posted by panhype View Post
Thanks for the recipe, Jigen!!!! Dein Deutsch ist gut!

Your Saltimbocca definitely is milder, more delicate compared to what i have been preparing. Actually i can't tell if my version has a local reference, or if it just developed that way in my hands Either way, i enjoy eating the same (concept of a) dish in different versions. Thus i will try your recipe very soon

The search button reveals that i have posted my version about 2 years ago.
pix#1 pix#2
The same recipe can change very much from a cook to another. cooking is always a personal thing. However, thanks for your help. It is much appreciated. Hope to hear more from you soon.
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Old 10-24-2009, 12:16 PM   #71
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I LOVE this thread. Oh man
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Old 10-24-2009, 01:24 PM   #72
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Originally Posted by FatAndProud View Post
I LOVE this thread. Oh man
I am honoured you like it. Is there something you would like to try?
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Old 10-24-2009, 01:46 PM   #73
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I am honoured you like it. Is there something you would like to try?
Absolutely, unfortunately...I've no clue about some of these ingredients...it may be because I am not cultured enough OR they're just not as abundant here as they are there. In any event, the pictures are fabulous to look at.

Una piccola parte dell'Italia
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Old 10-25-2009, 03:21 AM   #74
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Originally Posted by FatAndProud View Post
Absolutely, unfortunately...I've no clue about some of these ingredients...it may be because I am not cultured enough OR they're just not as abundant here as they are there. In any event, the pictures are fabulous to look at.

Una piccola parte dell'Italia
Probably many ingredients are more typical here than in the US. Ingredients can be switched with others similar. For example, if you can't find Parma Ham, you can use any kind of ham you can find, if you can't find Parmigiano Reggiano or Grana Padano, you're allowed to use parmesan. It's the same problem I experience with Japanese kitchen: I can't find the original ingredients and I can't switch with others without making a totally different dish. However, Italian kitchen allows an infinite range of variations. Just say what you'd like to try, and I'll provide it as soon as I can. Pasta? Rice? Meat? Fish/Shellfish? The only thing I have problem with, is vegetarian kitchen, but I can manage it. Let me know what your favourite dishes are. Eventually, I can give you my MSN contact to speed things up.
Thanks again for your reply. It is much appreciated.
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A noble fleet, some think these of all on earth
Most beautiful. For me naught else regarding is my beloved."
Sappho, VI century BC
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Old 11-12-2009, 09:09 AM   #75
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SALAME AL CIOCCOLATO

WARNING: VERY HIGH IN CALORIES. This version is for a cake weighing 1 pound, which counts 4000 calories, according to the site I found it in.



INGREDIENTS:
- 10,5 ounces Biscuits
- 3,5 ounces Butter
- 8,8 ounces Sugar
- 2 Eggs
- 3,5 ounces cocoa powder
- 2 coffee spoons Fortified Wine (Marsala, Porto, and so on.)

PREPARATION:
- Whip the butter, with sugar and eggs;
- Add the cocoa powder and the crumbled biscuit. End up adding the wine;
- Work on the compound, and try to give the shape of a sausage;
- Wrap it in an alluminium sheet and put it in the freezer;
- Take it out of the freezer half an hour before eating it.

ENJOY.
__________________
"A troop of horse, the serried ranks of marchers,
A noble fleet, some think these of all on earth
Most beautiful. For me naught else regarding is my beloved."
Sappho, VI century BC
[SIGPIC][/SIGPIC]

Last edited by Jigen; 11-12-2009 at 09:20 AM.
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