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Old 06-06-2013, 02:55 AM   #351
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I'm in the mood for another soup. In a minestrone you can add all the vegetables you want, in any quantity you prefer, and is probably the most typical italian dish available. This is the most simple recipe.

MINESTRONE DI VERDURA



INGREDIENTS:
Onion
Stick of celery
Carrot
Broth (17 lf oz for each person. Vegetable broth or meat broth, is the same)
Potato
Diced bacon
Pepper
Parmigiano
Zucchini
Canned beans
Olive oil

PREPARATION:
- Boil the broth. In the meantime wash, clean and dice in small pieces all the vegetables and the bacon;
- Yellow the bacon in some in a pot with a little olive oil;
- Add the broth, and then the vegetables;
- Cook for 1 hour, low flame;
- Serve warm and complete with a spoon of Parmigiano on the dish.

ENJOY.
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Old 06-06-2013, 07:16 AM   #352
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Yum! I always love your posts
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Old 06-10-2013, 03:53 AM   #353
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Yum! I always love your posts
Thanks. I love posting them. ^^
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Old 06-10-2013, 07:48 AM   #354
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We love minestrone. I make it at least once a week and use whatever is around. I've never made it the same way twice.
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Old 06-16-2013, 04:04 AM   #355
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I don't know much about other countries, but in Italy the weather it's impossibily hot. So, I was thinking about a fresh recipe. Live from my personal inventions:

PASTA SALAD

INGREDIENTS:
Pasta
Pachino Tomatoes
Mozzarella
Bresaola (better if it's the original IGP)
Arugola
Salt
Pepper
Oil

PREPARATION:
- Boil the pasta al dente in abundant salted water;
- Cut the bresaola in small slices;
- Wash and then cut the Pachino tomatoes in half;
- Slice the arugola;
- Dice the mozzarella;
- Strain the pasta, and add all the sliced ingredients;
- Add some olive oil, so that the pasta won't become a piece of glue;
- Adjust with salt and pepper, and mix carefully all together;
- Let it cool down in the refrigerator.

ENJOY.
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Last edited by Jigen; 06-16-2013 at 04:22 AM.
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Old 06-17-2013, 12:19 AM   #356
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Another fresh recipe for these hot days. Another recipe of mine.

INSALATA DI RISO

INGREDIENTS:
Rice
Olives
Canned tuna
Sweet corn
Beans
Vienna sausage
Capers
Peas
Olive oil
Greek Feta
Lemon juice (facultative)

PREPARATION:
- Boil the rice in abundant salted water;
- Slice the olives in half;
- Dice the vienna sausages and the feta;
- Put olives, sausages, feta, beans, tuna, corn, peas in a bowl;
- Strain the rice and add it in the bowl;
- Add lemon juice, if you like it;
- Add some olive oil to keep the rice from becoming like glue;
- Let it cool down in the refrigerator.

ENJOY.
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Old 06-17-2013, 02:13 AM   #357
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A couple of tips for a good insalata di riso, or a good insalata di pasta:

- Always use olive oil once you put the pasta or the rice in the bowl. Pasta and rice tend to become sticky as they cool down. The use of a small quantity of oil prevents this from happening.
- The good thing about this kind of preparation, is that you can eat it cool or hot, as you wish. So, use all the ingredients you like.
- When you use tomatoes, be sure to find sweet tomatoes, like Pachino tomatoes or "Ciliegini", because they aren't as sour as other types of tomatoes.
- Take rice or pasta AL DENTE, otherwise they could become sticky in the fridge.
- Insalata di pasta and insalata di riso are best with all kind of vegetables, so they are healthy dishes. So, you can express your tastes and creativity making many new recipes with all the vegetables you like: fresh, pickled or in oil. There's no limitation.

ENJOY.
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Old 06-18-2013, 03:20 PM   #358
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How in God's name have I missed this thread? I'm Sicilian for heaven's sake! When I get time, I'm going to read all the posts. ALL OF THEM.
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Old 06-19-2013, 07:30 PM   #359
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You won't be sorry. It's fucking awesome.

- Jim
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Old 06-21-2013, 02:00 AM   #360
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Originally Posted by Dromond View Post
How in God's name have I missed this thread? I'm Sicilian for heaven's sake! When I get time, I'm going to read all the posts. ALL OF THEM.
You'll like this. ^^
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Old 06-21-2013, 02:01 AM   #361
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Originally Posted by smithnwesson View Post
We love minestrone. I make it at least once a week and use whatever is around. I've never made it the same way twice.
That's the best part, indeed.
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Old 06-21-2013, 02:02 AM   #362
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You won't be sorry. It's fucking awesome.

- Jim
Indeed.
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Old 08-02-2013, 09:40 PM   #363
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Hey Jigen, it's about time. . .
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Old 09-11-2013, 02:43 AM   #364
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Originally Posted by smithnwesson View Post
Hey Jigen, it's about time. . .
I was thinking the same thing. So:

PASTA E FAGIOLI

INGREDIENTS:
Tomatoes: 3,5 ounces
Celery: 1 branch
1 carrot
1 onion
Meat broth: 1/2 liter
Bacon: 3,5 ounces
Olive oil: 1/2 glass
Canned Borlotti beans: 14 ounces
Short pasta for soups ("ditalini rigati"): 4,2 ounces
Garlic: 2 cloves
Pepper
Salt

PREPARATION:
- Dice the vegetables in small pieces - except the tomatoes - and the garlic;
- Warm the oil in a pot, and once hot put the vegetables, to let them yellow;
- Add the diced tomatoes;
- Once the tomatoes are mushed, add diced bacon and the beans;
- Add the broth, and let it boil;
- Add the pasta, and let it cook for 15-20 minutes;
- Serve hot.

ENJOY.
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Old 09-13-2013, 07:51 PM   #365
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Woohoo! Great to see you Jigen. This is a favorite of mine to make as well! Easy-peasy!
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Old 09-16-2013, 02:47 AM   #366
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Woohoo! Great to see you Jigen. This is a favorite of mine to make as well! Easy-peasy!
Thanks. It's good to see you guys too.
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Old 10-07-2013, 03:27 AM   #367
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RISOTTO ZUCCHINE E GAMBERETTI

INGREDIENTS (3 people):
Rice: 9 ounces
Courgettes: 2, big
Shrimps: 7 ounces
Saffron: 2 bags
Broth: 34 fl.oz.
White wine: 1 glass
Salt
Pepper
Onion
Olive Oil

PREPARATION:
- Dice the onion;
- Warm a couple of spoons of olive oil in a pan, and then yellow the onion;
- Cut the courgettes la julienne and add them in the pan. Let them cook for 5 minutes, turning them slowly;
- Add the shrimps, and the wine, cook for 10 minutes, covered;
- Add the rice and let it cook for 5 minutes, high flame;
- Add the broth, then the saffron and let it boil, medium flame, for 20-25 minutes, until the broth is evaporated;
- Serve with Parmigiano.

ENJOY.
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Old 10-21-2013, 03:39 AM   #368
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Guess what? Yesterday my mother's sister made Libum. And she didn't know my recipe from some time ago. Cases of life.
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Old 10-28-2013, 04:54 AM   #369
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So... Halloween is near. Because of this, it just came to my mind a dish us Italians use to make on november the 1st. Its english translation is "Bread of the deads".

PAN DEI MORTI (LOMBARDY)



- Ingredients:
Amaretti (i think that this kind of biscuits are called in english "macaroon"): 3,5 ounces
Cinnamon powder: 1 coffee spoon
Yeast: 0,35 ounces
6 egg whites
Biscuits: 35 ounces
Flour: 9 ounces
Almonds: 4 ounces
Raisins: 4 ounces
Cocoa powder: 1,7 ounces
Dryed Figs: 4 ounces
Nutmeg: At will
Wine like Porto or Marsala: 3,4 fl. oz.
Sugar: 10,5 ounces
Savoiardi: 10,5 ounces
Confectioner's sugar: At will

- PREPARATION:
- Put the raisin in water to re-hidrate them, then dry them before use;
- In the food processor put Amaretti, Savoiardi and biscuits and mince them;
- Put the biscuits in a bowl;
- Now mince the almonds with the processor, then add them to the biscuits powder;
- Mince the figs, and add them in the bowl together with sugar, flour, cocoa, nutmeg, cinnamon, dryed raisins, yeast, wine, egg whites;
- Mix the ingredents with your hands to obtain a compact dough;
- Divide the dough in slices, each one weighing 30 ounces;
- Work each slice to give them a leaf-like shape;
- Cover an oven pan with baking paper, and place your slices;
- Cook for 25 minutes, 180C;
- When they're ready, cover them with confectioner's sugar;
- Serve with Vin Santo or other liquorous wines.

ENJOY.
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Old 10-30-2013, 04:29 AM   #370
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Another Ognissanti (november the 1st) recipe: Ossa dei morti (Deads' bones).

OSSA DEI MORTI



INGREDIENTS:
Minced Almonds: 10 ounces
Sugar: 3,5 ounces
Flour: 5 ounces
1 egg white
5 cloves powder
Cinnamon powder: 1 coffee spoon
Marsala: 1 glass
Confectioner's sugar

PREPARATION:
- Pour almonds, sugar, flour, cinnamon, cloves in a bowl, and mix;
- Whip the egg white stiff;
- Put the other ingredients in the egg white, and mix (turn vertically, so the whites will remain hard);
- Add the Marsala. The dough should be compact;
- Stretch the compound (1 inch high), and cut small stripes, that you shall work in the shape of a bone;
- Bake 170 for 40 minutes;
- Cool down, and cover with confectioner's sugar;
- Serve with Vin Santo.

ENJOY.
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Old 10-30-2013, 04:45 AM   #371
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PAN DE MEJ (MILAN)



INGREDIENTS:
Butter: 5 ounces
Yeast: 1 bag
3 Eggs
Corn Flour: 10 ounces
Salt: a little
Vanilline: 1 bag
Flour: 7 ounces
Sugar: 5 ounces

PREPARATION:
- Melt the butter and let it cool down;
- Put the eggs in a bowl, adding sugar and vanilline. Mix and then add the cold butter;
- Add the corn flour and the yeast;
- Work to obtain a malleable compound;
- Use the dough to create several discs, each wehging 2,5 ounces;
- Place in a baking pan, dust with confectioner's sugar;
- Bake at 180C for 20 minutes.

ENJOY.
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Old 11-02-2013, 07:52 AM   #372
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Jigen, you became a cult for the members of Dimensions, your recipes are really much appreciated by everyone.
Continue this way!!
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Old 11-05-2013, 04:05 AM   #373
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Originally Posted by ssbbw_lovers View Post
Jigen, you became a cult for the members of Dimensions, your recipes are really much appreciated by everyone.
Continue this way!!
Grazie mille. 30K views Ahoy!
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Old 11-05-2013, 09:02 AM   #374
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Originally Posted by ssbbw_lovers View Post
Jigen, you became a cult for the members of Dimensions, your recipes are really much appreciated by everyone.
Continue this way!!
appreciated and veganized (if possible)
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Old 11-07-2013, 06:15 AM   #375
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Originally Posted by agnieszka View Post
appreciated and veganized (if possible)
Thanks. Good thing about Italian kitchen is you can personalize every canonic dish. Next time, I will post a couple of new vegetables recipes.
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