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Old 01-01-2014, 06:23 AM   #426
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Originally Posted by Jigen View Post
I already did. Borsch soup. I just have some beetroots to finish.
there are 2 types of that soup- clear one and with veggies (which can be served as one pot meal), which one you want to go for?
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Old 01-07-2014, 12:47 AM   #427
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Originally Posted by agnieszka View Post
there are 2 types of that soup- clear one and with veggies (which can be served as one pot meal), which one you want to go for?
To tell the truth, I printed the first recipe I've found. It was a soup with meat and beetroot. But I recently found another recipe, withhout meat based on beetroot and mushrooms.
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Old 01-07-2014, 02:19 AM   #428
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Originally Posted by agnieszka View Post
there are 2 types of that soup- clear one and with veggies (which can be served as one pot meal), which one you want to go for?
You mean green or red?
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Old 01-29-2014, 06:31 AM   #429
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PAN MOEUJ (MILAN)
Translation: drenched bread. I was in the mood for something simple. Milan l' on gran Milan.

INGREDIENTS:
1 stale MIchetta for person
Broth, 1 abundant cup for person
Grated Grana Padano
Olive Oil

PREPARATION:
- Put the in a bowl and cover it with the broth;
- Once the bread is drenched, cook it;
- Cook until the bread is made apart;
- Serve with Grana and a little olive oil.

ENJOY.
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Old 01-30-2014, 01:33 AM   #430
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Thank you, Jigen. That couldn't possibly suck!
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Old 01-30-2014, 02:04 PM   #431
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Originally Posted by Jigen View Post
PAN MOEUJ (MILAN)
Translation: drenched bread. I was in the mood for something simple. Milan l' on gran Milan.

INGREDIENTS:
1 stale MIchetta for person
Broth, 1 abundant cup for person
Grated Grana Padano
Olive Oil

PREPARATION:
- Put the in a bowl and cover it with the broth;
- Once the bread is drenched, cook it;
- Cook until the bread is made apart;
- Serve with Grana and a little olive oil.

ENJOY.
Great recipe for stale bread!!! Love it. Also love to mix it up with tomatoes, fresh basil, and mozzarella in a bread salad. Thanks again, Jigen.
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Old 01-31-2014, 01:35 AM   #432
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Here's another soup. It's cold these days, so a soup it's just what I'm in the mood for.

PAPPA COL POMODORO



INGREDIENTS:
Stale bread: 300 grams
Tomatoes: 800 grams
Broth: 1 liter
Basil leaves
Garlig cloves: 2
Sugar: 1 teaspoon
Salt
Pepper
Olive Oil

PREPARATION:
- Cut the bread in thin slices then toast them in the oven, 200C, for a few minutes;
- Once toasted, take them out of the oven and let them cool down a little then pass the garlic on the slices to give them some flavour;
- Boil the tomatoes in boiling water for 1 minute;
- Strain and skin them with a knife;
- Put the bread in a pot and cover it with the tomato sauce and enough broth to cover them;
- Add the sugar, adjust with salt and pepper;
- Cook, low flame, for 50 minutes;
- Tore apart the bread with a wooden spoon and add the basil;
- Serve with abundant olive oil.

ENJOY.
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Old 01-31-2014, 01:36 AM   #433
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Originally Posted by smithnwesson View Post
Thank you, Jigen. That couldn't possibly suck!
Thanks.
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Old 01-31-2014, 01:36 AM   #434
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Originally Posted by CastingPearls View Post
Great recipe for stale bread!!! Love it. Also love to mix it up with tomatoes, fresh basil, and mozzarella in a bread salad. Thanks again, Jigen.
Nice. I didn't mention it in the recipe, but Pan Moeuj it's a soup. It must not be dry.
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Last edited by Jigen; 01-31-2014 at 01:39 AM.
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Old 02-21-2014, 01:07 AM   #435
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I'm running out of ideas. So I decided to know what you'd like to see posted. Lately I'm in the mood for sandwiches and piadine.
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Old 02-21-2014, 02:01 AM   #436
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SPAGHETTI AL TONNO



INGREDIENTS
Spaghetti: 1 pound
Fresh tuna: 0,5 pounds
Tomato sauce: 1 bottle
Salt
Grated Parmigiano
Minced Parsley
Garlic clove: 1
Olive oil

PREPARATION:
- Warm the oil in a pan;
- Mince the garlic and yellow it in the oil;
- Dice the tuna and cook for 5 minutes, medium flame;
- Add the tomato sauce and cook, low flame and covered, for 30 minutes;
- Cook the pasta al dente;
- Strain the pasta and add the sauce;
- Add the parsley and the parmigiano, mix and serve.

ENJOY.
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Old 02-21-2014, 02:06 AM   #437
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SPAGHETTI AL TONNO IN BIANCO



INGREDIENTS
Spaghetti: 1 pound
Fresh tuna: 0,5 pounds
Salt
Grated Parmigiano
Minced Parsley
Garlic clove: 1
Olive oil
White wine: 1 glass

PREPARATION:
- Warm the oil in a pan;
- Mince the garlic and yellow it in the oil;
- Dice the tuna, add the oil and cook for 15 minutes, covered low flame;
- Strain the pasta and add the sauce;
- Add the parsley and the parmigiano, mix and serve.

ENJOY.
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Old 02-22-2014, 06:48 AM   #438
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LEPRE IN SALMI' (TUSCANY)



INGREDIENTS:
Hare: 2 pounds
Red wine: 1 liter
2 Onions
1 celery branch
1 carrot
2 garlic cloves
2 rosemary branches
4 cloves
6 pepper grains
2 sage leaves
4 laurel leaves
3 parsley branches
Thymus: 2 branches
4 basil leaves
1 cinnamon stick
Oil
Salt
Flour

PREPARATION:
- Put the hare (already clean and cut to pieces) in a bowl with vegetables and the spices;
- Cover with the wine, seal the bowl with cellophane and let it rest for 24 hours;
- Strain the hare and whiten it with the flour;
- Yellow the minced garlic in a pan with a small quantity of oil, and cook low flame for 15 minutes;
- Add the hare and yellow it;
- Strain the vegetables from the wine and add to the hare;
- Cook for 5 minutes, low flame, turning the vegetables;
- Add the marinata and cook for 1 hour, covered and on a low flame;
- Before serving the hare take out the meat and grind the vegetables in the sauce to obtain a smooth liquid;
- Serve with polenta, and finish the presentation covering the meat with the sauce.

ENJOY.
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Old 02-27-2014, 12:24 AM   #439
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PASTA AL RAGU' BIANCO

INGREDIENTS:
Pasta 0,5 pounds
Minced meat: 3,5 ounces
Sausage: 3,5 ounces
Bacon: 1,75 ounces
Olive oil
Salt
pepper
Rosemary branch
1 Garlic clove
White wine: 1 glass
Grated Parmigiano

PREPARATION:
- Dice the sausage and the bacon;
- Warm some oil in a pan, adding the rosemary branch and the minced garlic;
- Once the garlic is yellowed take out the rosemary and add the meats;
- Cook high flame for five minutes, turning them often;
- Add the wine, and cook for 20 minutes adjusting with salt and pepper
- Cook and strain the pasta;
- Mix pasta and sauce, and serve with grated parmigiano.

ENJOY.
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Last edited by SoVerySoft; 05-12-2014 at 04:23 PM.
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Old 02-28-2014, 04:46 AM   #440
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I love this recipe.

PANE ALLE OLIVE



INGREDIENTS:
- Fermented dough:
Manitoba flour: 3,5 ounces
Water: 2,6 ounces
Salt: 0,1 ounce
Natural Yeast: 0,1 ounce

- Second dough:
Manitoba flour: 17,6 ounces
Water: 11 ounces
Malt (or sugar or honey): 0,35 ounces
Natural Yeast: 0,4 ounces
Seeds oil: 1 ounce
Salt: 0,4 ounces
Olives (without cores): 7 ounces

PREPARATION:
- Make the fermented dough mixing in a bowl the crumbled yeast, warm water, flour, salt;
- Mix the ingredients, cover the bowl with the transparent paper and let it inflate for an hour in a warm enviroinment;
- Once the dough doubled its volume crumble the yeast in another bowl, and add a little warm water, malt/sugar, put the flour in a kneader;
- Mix the flour with the yeast compound, the rest of the water, salt, oil;
- Work for 10 minutes, then add the first dough;
- Work with the hands for 10 minutes, and after 9 minutes add the olives, cutted in half. Be careful: the olives must be dry before the use. If they are still wet, the dough might not grow properly;
- Give the dough a spherical shape, then make a grid on the dough with the knife;
- Cook in the oven for 40 minutes, 180C. Don't make it burn. Once the surface is golden take the bread out of the oven and let it cool down.

CONSERVATION:
This kind of bread lasts 4-5 days, in a paper bag. You can freeze it, and warm it in the oven for 2 minutes.

ENJOY.
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Old 03-04-2014, 06:28 AM   #441
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FINANZIERA ALLA PIEMONTESE

This sauce can be used to fill vol-au-vents and risotti.

INGREDIENTS (4 people):
Chicken liver: 100 grams
Veal Marrow: 100 grams
Veal Animelle: 100 grams
Veal Rump: 100 grams
Chicken crest: 1
Minced Gherkin: 25 grams
Mushrooms: 25 grams
Butter: 50 grams
Marsala: 1 glass
White vinegar: 1 tablespoon
Flour: 1/2 cup
Pepper
Salt

PREPARATION:
- Cut marrow and animelle;
- Cook the crest, and skin them;
- Put them in cold water;
- Mince the rump, clean the livers and dice them;
- Warm the butter in a pan, add the rump and cook for a few minutes;
- Flour the animelle, marrow, crests and livers, and add to the meat;
- Cook for 10 minutes, then add the Marsala, add salt and pepper;
- Add the diced mushrooms and cook for 15 minutes, low flame;
- Add the vinegar and rise the flame;
- Once the sauce is wet, serve.

ENJOY.
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Most beautiful. For me naught else regarding is my beloved."
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Last edited by SoVerySoft; 05-12-2014 at 04:22 PM.
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Old 05-09-2014, 12:05 AM   #442
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Now, this is a special moment: this is my 150th recipe I've posted on Dimensions. So, I will be posting one special recipe for you: three italian dishes for a peculiar all-italian special dinner which bonds northern and southern Italy.

PIZZA NAPOLETANA (NAPLES, CAMPANIA)



Ingredients:
- Dough
Flour: 1/2 pound
Salt: 1 ounce
Natural Yeast: 1/2 ounce

- Sauce:
Canned tomatoes
Mozzarella
Basil leaves
Olive oil

PREPARATION:
- Melt the yeast in 1/2 liter of warm water;
- Slowly add the water to the flour and work the dough for 20 minutes;
- Let it levitate under a wet canvas, in a warm and dry place;
- Divide the levitated dough in 5 parts: each one will be a pizza;
- Stretch the dough: press at the center of the dough and turn it around in circles do obtain a disc with high edges;
- Mash the tomatoes and add it on the dough. Leave an inch from the edges;
- Dice the mozzarella and add, spreading regularly on the tomatoes;
- Add the basil leaves and a little olive oil;
- Cook for 25 minutes, 200C.

ENJOY.

To celebrate, and to apologize for my long disappearance, I'll post another milanese recipe, to balance the southern pizza ad a dessert:

TORTA BERTOLDA or "BERTULDINA" (LODI, LOMBARDY)



INGREDIENTS:
White flour: 7 ounces
corn flour: 7 ounces
Eggs: 3
Melted Butter: 5 ounces
Sugar: 5 ounces
Chemical Yeast: 1 bag
1 lemon
Warn milk: 1/2 pint

PREPARATION
- Add all the ingredients, and the grated skin of the lemon in a pot;
- Mix all the ingredients, then pour in an oven pan;
- Cook for 40 minutes, 180C.

ENJOY.

BARBAJADA (MILANO)



INGREDIENTS:
Water: 1 pint
Milk: 1 pint
Bitter cocoa powder: 5 ounces
Sugar: 5 ounces
Coffee
Cream

PREPARATION:
- Mix water and milk, and add it to the cocoa in a pot;
- Boil the mixture and whip it while you make it boil;
- Let it boil for 15 minutes, until it starts becoming dense;
- Add the same quantity of mixed cream and coffee;
- Boil and whip until the compound starts fo form a foam. From then, cook for 6 minutes;
- Take away from fire;
- Serve hot or cold.

ENJOY.
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Most beautiful. For me naught else regarding is my beloved."
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Old 05-09-2014, 09:24 PM   #443
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Oh! My! God!, Jigen. You have really out done yourself this time. And just when I was thinking about nagging you again. . .



- Jim
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Old 05-09-2014, 10:53 PM   #444
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Originally Posted by smithnwesson View Post
Oh! My! God!, Jigen. You have really out done yourself this time. And just when I was thinking about nagging you again. . .



- Jim
Thank you.
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Old 05-09-2014, 10:53 PM   #445
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how comes that the recipe for the "Rag bianco" and the "Finanziera alla piemontese" suddently disappeared?
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Last edited by Jigen; 05-09-2014 at 10:57 PM.
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Old 05-10-2014, 11:58 AM   #446
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how comes that the recipe for the "Rag bianco" and the "Finanziera alla piemontese" suddently disappeared?
The photos were way too big and affected the formatting of the board. I had to remove them. Sorry!
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Old 05-11-2014, 11:43 PM   #447
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Originally Posted by SoVerySoft View Post
The photos were way too big and affected the formatting of the board. I had to remove them. Sorry!
I see. I'll post again the recipes without pictures. Sorry.
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Old 05-12-2014, 04:20 PM   #448
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I see. I'll post again the recipes without pictures. Sorry.
I removed the pictures and restored the posts
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Old 05-13-2014, 12:08 AM   #449
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I removed the pictures and restored the posts
Thank you.
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Most beautiful. For me naught else regarding is my beloved."
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Old 05-13-2014, 12:29 AM   #450
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ZUPPA DI ORTICHE [CAMPOBASSO - MOLISE]

Molise is one of the smallest italian regions, sorrounded by mountains and pretty isolated from the rest of the country, but it has some interesting ideas which show the peculiarity of our tradition in poor cooking. One of these ideas is the Zuppa di Ortiche. The main ingredient is the Urtica dioica, commonly known as stinging nettle, very rich in iron and vitamin A and C.

INGREDIENTS:



Nettle sterns: 22 ounces
Fresh tomatoes: 7 ounces
Bacon: 2 ounces
Olive oil
Salt
1 onion

PREPARATION:
- Wash the sterns and break them in small pieces;
- Warm the oil in a pan, and add the diced bacon. Cook until it's crispy;
- Dice the tomatoes and the onion in small pieces, and add them in the pan. Cook for 10 minutes, medium flame;
- Add the sterns and a couple of glasses of water. Cover the pan and cook for 10-15 minutes, medium flame.

ENJOY.
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"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
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Last edited by Jigen; 05-13-2014 at 12:32 AM.
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