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Old 05-13-2014, 01:33 AM   #451
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FRITTATA DI CIPOLLE



One of the most known recipes in Italian kitchen, almost averyone knows how to cook it.

INGREDIENTS:
6 eggs
2 onions
Salt
Olive oil
Spices
Salt
Pepper

PREPARATION:
- Slice the onions and cook them for 10 minutes, low flame, in a pan in which you shall put 3 spoons of olive oil;
- Meanwhile, break the eggs in a bowl, adjust with salt, pepper and spices and scramble them with a fork. You shall obtain a smooth and orange compound;
- Add the compound in the pan and cook, covered and with high flame, for 4 minutes;
- Once the 4 minutes have passed, turn the frittata with a wooden tool. Cook for more 4 minutes.

ENJOY.
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Old 05-13-2014, 11:03 PM   #452
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I wanted to post the recipe for the Limoncello and the Nocino, but I don't know if users are allowed to post recipes for alcoholic beverages or typical liquori.
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Old 05-29-2014, 11:02 PM   #453
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PANNA COTTA [PIEMONTE]

INGREDIENTS (4 servings):
1 vanilla bean
Icing Sugar: 150 grams
Fish glue: 6 grams
Cream: 500 grams
Liquor

PREPARATION:
- Put the fish glue in cold water for 10 minutes;
- Extract the seeds from the vanilla bean;
- Put the cream in a pot, add the vanilla seeds and the sugar;
- Warm, but not to boiling point;
- Strain the fish glue and add to the cream;
- Mix to melt the fish glue;
- Pass the fluid in a strainer, to filter the vanilla seeds;
- Wet a mold with cold water or liquor, then add the cream;
- Leave the panna cotta in the fridge for 5 hours;
- Before serving, immerse the mold in hot water, then overturn the mold on a plate, to take the panna cotta out of its mold;
- Serve covered with caramel, chocolate, strawberries or red fruit sauce.

ENJOY.
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Old 06-02-2014, 02:22 PM   #454
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This is still one of my most favorite threads at Dimensions. Now that I've got my own place again, I'm going to be cooking for myself. I'm going to try some of your recipes!
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Old 06-02-2014, 04:19 PM   #455
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Originally Posted by Jigen View Post
I wanted to post the recipe for the Limoncello and the Nocino, but I don't know if users are allowed to post recipes for alcoholic beverages or typical liquori.
Please post it, Jigen. We're all adults here and have some old liquor related threads anyway.
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Old 06-02-2014, 04:31 PM   #456
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Quote:
Originally Posted by Jigen View Post
I wanted to post the recipe for the Limoncello and the Nocino, but I don't know if users are allowed to post recipes for alcoholic beverages or typical liquori.
Sure, it's fine. Please do!
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Old 06-07-2014, 05:01 AM   #457
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Quote:
Originally Posted by Dromond View Post
This is still one of my most favorite threads at Dimensions. Now that I've got my own place again, I'm going to be cooking for myself. I'm going to try some of your recipes!
Good news. Thaks again.
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Old 06-07-2014, 05:15 AM   #458
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Quote:
Originally Posted by CastingPearls View Post
Please post it, Jigen. We're all adults here and have some old liquor related threads anyway.
Quote:
Originally Posted by SoVerySoft View Post
Sure, it's fine. Please do!
Thanks. Here we go.

LIMONCELLO [CAMPANIA]



INGREDIENTS:
10 Lemons (Sorrento Lemons, if possible)
Sugar: 2 pounds
Water: 3 pints
Alcohol (95 degrees): 1 pint

PREPARATION:
- Clean the lemons washing them;
- Skin them. Be careful not to cut the white part of the skin, because the Limoncello would be bitter;
- Put the lemon skins in a jar with three quarters of the alcohol, and seal ermetically the jar;
- Leave the skins to marinate in a dark and cool place for a month;
- After the month is passed, boil the water and add the sugar, mixing to abtain a smooth syrup;
- Cool down the syrup, then mix it with the marinated alcohol and the remaining quarter of alcohol;
- Close again the jar, and let it rest for 40 days;
- Once the 40 days have passed, filter the compound to eliminate the lemon skins and put it in a bottle. Keep the bottle in the freezer and serve cold.

ENJOY.
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Old 06-08-2014, 11:09 PM   #459
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GENEPI' (PIEMONTE - VALLE D'AOSTA)



INGREDIENTS:
Artemisia glacialis (Flowers and branches): 20
Alcohol: 3 pints
Water: 3 pints
Sugar: 1 pound

PREPARATION:
- Macerate the Artemisia for 45 days in the alcohol;
- Boil the water and add the sugar. Mix to amalgamate;
- Add the water to the alcohol. Close the jar and let it rest for 45 days;
- Filter and serve chilled.

ENJOY.
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Most beautiful. For me naught else regarding is my beloved."
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Old 07-07-2014, 12:01 AM   #460
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PANZEROTTI (PUGLIA)



INGREDIENTS:
Warm water: 570 g
White flour: 500 g
Fresh yeast: 1 cube
Olive oil: 15 g
Salt: 20 g
Sugar: 10 g
Strong flour: 500 g
Mozzarella: 500 g
Tomatoe sauce: 200 g
Oregano
Salt
Frying oil

PREPARATION:
- Mix the two types of flour;
- Melt the yeast in the water, then add to the flours and add the sugar and the salt;
- Add water and mix the ingredients. Then, add the olive oil,
- Work for 10 minutes, to obtain a smooth and compact dourgh;
- Divide the dough in 20 parts, then let them rest on an oven pan, covered with baking paper. Let them rest for 2 hours;
- In the meantime dice the mozzarella and add to the tomato sauce, adjusting with salt and oregano, and wait until the balls are ready;
- Stretch the balls to form circles;
- In the middle of thesxe circles, put the tomato sauce and the mozzarella;
- Close the panzerotto and seal the ledges. Press the ledges with your fingers, and then wrap them and press them to close the ledges;
- Boil the frying oil, and cook the panzerotti on both sides, until they are goldened;
- Strain them on absorbing paper and serve.

ENJOY.
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Most beautiful. For me naught else regarding is my beloved."
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Old 07-15-2014, 10:27 PM   #461
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PANFORTE [SIENA - TOSCANA]
Panforte is another dish from Italian tredition born during the Middle Ages. The Host (ostia in italian) is a thin layer of edible paper used as a base for some preparations.



Ingredients:
Toasted Almonds: 400 g
Flour: 150 g
Sugar: 350 g
Honey: 120 g
Nutmeg powder: 1/2 teaspoon
Cinnamon powder: 1/2 tablespoon
Candied fruit: 350 g
Host: 40 g
Clovers: 3
Coriander: 3 seeds
Pepper: 10 g
Icing sugar

PREPARATION:
- Beat the coriander and the clovers in a mortar;
- Put the honey and the sugar in a casserole, and cook them mixing continuously. Once the compound looks starts to darken, take it away from the fire;
- Add the flour, candied fruit, nutmeg, pepper, cinnamon, clover, coriander seeds and mix the compound;
- Cover the base of the oven pan with the hosts, then pour the compound;
- Cook for 30 minutes, 150°C;
- Cover with icing sugar. Serve cold.

ENJOY.
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Most beautiful. For me naught else regarding is my beloved."
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Old 07-31-2014, 12:07 AM   #462
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BACCALA' ALLA VICENTINA (VICENZA, VENETO)



INGREDIENTS:
Salted Codfish: 400 g
Anchovies: 3
Onions: 200 g
Flour: 100 g
Parmigiano Reggiano: 50 g
Milk: 2 dl
Olive oil
Minced Parsley: 3 spoons
Pepper

PREPARATION:
- Rehydrate the codfish in cold water for 2 days. Change the water every 4 hours;
- Skin it, eliminate the fishbones and dice it in big dices.
- Yellow the onion in olive oil, then add the diced anchovies;
- Turn down the fire, and add the parsley;
- Cover the fish in flour;
- Cover the bottom of a pan with the soffritto, add the fish and cover it with the remaining soffritto;
- Add milk, grated cheese, the rest of the oil;
- Cook on the smallest fire for 4 hours, moving the pan sometimes, without tools;
- Serve with polenta.

ENJOY.
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Last edited by Jigen; 07-31-2014 at 12:11 AM.
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Old 08-01-2014, 11:24 PM   #463
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ZOGGHIU (SICILIA)

A sauce to flavour boiled meat or boiled fish.

INGREDIENTS:
Mint leaves
Parsley
2 Garlic cloves
Olive oil: 1/2 glass
White vinegar: 1/2 glass
Salt
Pepper

PREPARATION:
- Wash and drain the mint and the parsley;
- Put the garlic, the mint and the parsley in a blender and mince finely;
- Add oil and vinegar, and adjust with salt and pepper.
- Serve with meat or fish, boiled or roasted.

ENJOY.
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Most beautiful. For me naught else regarding is my beloved."
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Old 08-17-2014, 10:54 PM   #464
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SARTU' DI RISO (NAPOLI)



INGREDIENTS:
Tomato sauce: 1 liter
2 sausages
Rice: 400 grams
Parmigiano: 150 g
2 eggs
Dried Mushrooms: 10 g
Bacon: 50 g
Peas: 250 g
2 onions
Broth: 1 liter
Mozzarella: 250 g
Salt
Pepper
Olive oil
Grated bread

- For the meatballs:
Minced meat: 200 g
1 egg
Parmigiano: 30 g
Bread: 2 slices
Salt
Pepper
Seeds oil

PREPARATION:
- In a pan warm a little olive oil. Add the diced onions and yellow it;
- Add the sausages, and cook for five minutes;
- Add the tomato sauce and cook for 1 hour;
- Boil two eggs for 8 minutes. Shell them and segment it;
- Put the mushroom in fresh water for 20 minutes, then strain them;
- Put the bread in a little water, then strain it once it's soaked;
- Mix in a pot the minced meat, 30 grams of Parmigiano, the eggs and the crumbled bread, salt and pepper;
- Make small meatballs and cook them in oil. Put them aside;
- In a pan, yellow half onion, the bacon, peas, sliced mushrooms. Cook for 10 minutes;
- Yellow in a pan the other half of the onion, put the rice and toast it for five minutes;
- Add the tomato sauce. Cook adding slowly all the broth;
- Once the broth gets absorbed, cook for 15 minutes;
- Take away from the fire and mix 50 grams of Parmigiano;
- Take a cake tin and butter it; cover with the grated bread; put a thin layer of rice on the bottom of the tin and press it with a spoon;
- Take the sausages out of the sauce, cut them into pieces and add them in that part of the tin which is covered with rice, leaving some space from the edge of the rice cover. Cover with some of the sauce;
- Add the diced mozzarella, then the peas and the boiled eggs;
- Dust with the remaining Parmigiano, cover with the remaining rice, then cover with grated bread, and a little butter;
- Cook in the oven for 25 minutes, 180 °C
- Slip the Sartł out of the pan, very carefully.. Cut in small slices and serve.

ENJOY.
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A noble fleet, some think these of all on earth
Most beautiful. For me naught else regarding is my beloved."
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Last edited by Jigen; 08-17-2014 at 10:56 PM.
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Old 09-04-2014, 03:53 AM   #465
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This thread has just passed 40K views. I'd have never expected that. In the next days I'll try to find something to celebrate this event properly.
Thanks to all of you for your support.
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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."
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Old 09-04-2014, 01:08 PM   #466
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This is my favorite thread on this entire board. Thank YOU, Jigen!
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Old 09-05-2014, 10:52 PM   #467
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Thank you, Jigen!!!
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Old 09-06-2014, 10:14 AM   #468
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Originally Posted by smithnwesson View Post
This is my favorite thread on this entire board. Thank YOU, Jigen!
Quote:
Originally Posted by CastingPearls View Post
Thank you, Jigen!!!
I wouldn't be ANYTHING without YOU, guys.
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Old 09-22-2014, 09:30 PM   #469
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Originally Posted by Jigen View Post
This thread has just passed 40K views. I'd have never expected that. In the next days I'll try to find something to celebrate this event properly.
Thanks to all of you for your support.


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Old 09-29-2014, 03:39 AM   #470
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TORTA ALL'ANANAS

This isn't a typical Italian recipe, just a demonstration on how you can create new, good recipes when you have some leftovers in your kitchen, like Italian grandmothers used to do. In this case, I had some canned pineapple on the verge of expiring.

INGREDIENTS:
Sugar: 120 grams
3 eggs
Seed Oil: 120 grams
Yeast: 1 bag
Flour: 280 grams
Pineapple juice: 100 ml
Canned pineapple: 500 grams

PREPARATION:
- Whip eggs and sugar to incorporate as much air as you can. The compound should make a thin layer of foam;
- Add oil, juice, flour, yeast, diced pineapple. You can add the syrup in the can, if you want;
- Pour in a pan, and bake for 40 minutes, 180°C.

ENJOY.
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Most beautiful. For me naught else regarding is my beloved."
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Old 09-30-2014, 04:02 AM   #471
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Yesterday I used some others leftovers to make another interesting cake recipe. Here you are.

TORTA DI RISO E LATTE [LOMBARDY, NORTHERN ITALY]
INGREDIENTS:
Rice: 150 grams - Roma type would be better
Whole milk: 750 ml
Sugar: 170 g + 50 g
3 eggs
Butter: 80 grams
Raisins: 50 grams
Pine nuts: 50 grams
Cinnamon stick
Cinnamon powder: 1 tablespoon
Rhum
1 biologic lemon
salt

PREPARATION:
- Put the raisins in cold water;
- Put 50 grams of sugar, the milk, the cinnamon stick, and a pinch of salt;
- Cook for 30 minutes. The rice must absorb all of the milk. Be careful not to burn it and don't let il boil out of the pot;
- Cook the rice and let it cool off;
- Meanwhile, melt the butter and let it cool down;
- In a bowl, whip the eggs and the remaining sugar;
- Take the cinnamon stick out of the rice, and add the cold rice in the eggs;
- Add the butter, the grated lemon skin, the drained raisins, the pine nuts and a teaspoon of cinnamon powder;
- Mix carefully all the ingredients;
- Cover with butter and flour an oven pan, then pour the compound;
- Cook for 60 minutes, 180°C;
- Let it cool down before extracting the cake from the pan.

ENJOY.
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Old 10-27-2014, 04:20 AM   #472
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ZUPPA DI CAVOLO NERO (SIENA, TOSCANA)

INGREDIENTS:
Black Cabbage: 600 g
1 Onion
1 Garlic clove
Bacon: 100 g
Hot water: 1 liter
Olive Oil
Black Pepper
Salt
Passed bread

PREPARATION:
- Make a soffritto with minced onion, minced garlic and diced bacon, and make it yellow on a low flame;
- Wash and strain the cabbage leaves and add them in the pot;
- Make them sweat and then add the hot water;
- Adjust with salt and pepper, then cook for at least 2 hours;
- Slice the bread, toast it and rub with a garlic clove, and serve it with the hot soup.

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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Old 12-04-2014, 04:36 AM   #473
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CASTAGNACCIO
Chestnut flour: 500 grams (Possibly already sweetened. In case you can't find it, adjust with sugar)
Water: 650 ml
Olive Oil: 40 grams
Pinenuts: 100 grams
Nuts: 100 grams
Raisins: 80 grams
1 Rosemary branch
Salt
Sugar (Not necessary, if the flour is already sweetened)

PREPARATION:
- Put the raisins in fresh water for 10 minutes;
- Mix flour and water, a pinch of salt, and adjust with sugar;
- Pour the Castagnaccio in an oven pan;
- Drain the raisins;
- Cover the cake with pinenuts, raisins, minced nuts, and the rosemary leaves;
- Add the oil on the cake;
- Cook at 180°C for 35-45 minutes.

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
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Old 01-29-2015, 04:41 AM   #474
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Good afternoon followers. Is there anything you would like to have for lunch? Let me know.
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"A troop of horse, the serried ranks of marchers,
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Most beautiful. For me naught else regarding is my beloved."
Sappho, VI century BC
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Old 02-05-2015, 05:06 AM   #475
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GARUM (Ancient Rome)

Originally, the garum was a fermented sauce made of fish intestines and herbs that Romans used as an independent dish, or a sauce for other preparations. We don't have a sure recipe for the garum, but we know that ancient Romans loved it, so I thought it'd have been funny to share with you a fast recipe I found surfing the internet. This is a modern, faster version:

INGREDIENTS:
Anchovies
Sardines
Tuna
Thyme
Fennel
Sage
Peppermint
Oregano
Salt

PREPARATION:
- Mince together the herbs and the fishes;
- Put the sauce in a jar and seal it with a cork;
- Let rest for 20 days, then squeeze it and collect the liquid.

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
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