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Old 04-17-2010, 02:03 AM   #151
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ICE CREAM CAKE



INGREDIENTS:
3 discs of sponge cake
Ice cream (the taste you like the most): 1,5 pounds
1 glass of liquour (the one you prefer)
Everything you like for covering the top

PREPARATION:
- Let the ice cream warm up at room temperature for 30 minutes;
- Cover with cling film a round pie stamp with detachable sides with similar dimensions to the sponge cake discs;
- Put in the stamp the first disc;
- Brush it with the liquour, and cover with 1/3 of the ice cream, you are going to level with a spoon;
- Cover with the second disk, brush with liquor, add another 1/3 of ice cream and level it;
- Cover with the third disc and cover with the remaining ice cream, you will have to level;
- Put in the refrigerator for 2 hour;
- Decorate with chocolate drops, melted chocolate, whipped cream, strawberries, bigné, and everythng you like and put it in the refrigerator;
- Take it out of the refrigerator 30 minutes before serving it.

ENJOY.
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Old 04-19-2010, 11:43 PM   #152
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OLIVE ALL'ASCOLANA (ASCOLI PICENO - MARCHE)



INTRODUCTION:
The right olives for the original recipes are the variety called "Ascolana" (Olea europea sativa), PDO (Protected Destination of Origin) product. But in theory you can use every kind of olive, as long as it's big enough to keep the stuffing.

INGREDIENTS:
- Olives: 17,6 ounces
- Bovine meat: 3,5 ounces
- Swine meat: 3.5 ounces
- Chicken or Turkey breast: 3,5 ounces
- Parma Ham: 1,8 ounces
- Bread Crumb: 1 ounce
- Parmesan: 3.5 ounces
- White wine: 1 glass
- 4 eggs
- Tomato paste: 1 teaspoon
- 1 Carrot
- 1 onion
- 1 celery branch
- 2 clove trees
- Parsley
- Nutmeg
- Flour
- Grated Breadcrumbs
- Seeds oil

PREPARATION:
- Cut the olives in half, keeping the two parts united. Take out the seed;
- Warm 2 spoons of oil, dice the meats and the vegetables with the clove trees and cook them;
- Add salt and pepper. Add white wine and let it boil off;
- Let cool off the compound;
- Use a food mixer to mince the compound;
- Add an egg and a yolk, nutmeg, minced parsley, crumbled crumb and parmesan;
- Work the compound until smooth and compact;
- Stuff the olives with the compound keeping their original shape, more or less;
- Pass the olives in the flour, then in the eggs and finally in the grated breadcrumbs;
- Put them on a big dish and let them rest for 30 minutes;
- Fry them in oil until they are golden;
- Put them on a sheet of absorbing paper to dry them;
- Serve hot.

ENJOY.
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Old 04-27-2010, 02:24 AM   #153
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PENNE ALL'ARRABBIATA



INGREDIENTS (6 serving)
Short pasta: 1 pound
Tomato sauce: 1 bottle
Garlic: 6 cloves
Cayenna hot peppers: 2
Olive oil: 4 spoons
Parmesan: as much as you want
Parsley

PREPARATION:
- Warm in a pan the oil;
- Mince the garlic, and make it yellow in the oil, low flame;
- Add the tomato sauce, add salt and eentually sugar;
- Grind the peppers and add it in the tomatoes;
- Let it cook for 20 minutes, medium flame;
- Cook the pasta AL DENTE;
- Mix the pasta and the sauce, dusting it with the parsley;
- Finish adding Parmesan at will.
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."
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Last edited by Jigen; 04-27-2010 at 02:37 AM.
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Old 05-09-2010, 02:53 AM   #154
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BUCATINI ALL'AMATRICIANA (LAZIO)



INGREDIENTS (4 servings)
Bucatini or another long pasta: 14 ounces
Tomatoes: 14 ounces
Pig Jowl or Bacon: 3,5 ounces
Romano: 2 ounces
Dry white wine
Salt
Pepper
Cayenna Chili peppers

PREPARATION:
- Dice the meat and cook with low flame in a pan;
- Once the lard melted, add half glass of wine make it boil off;
- Add the diced tomatoes and cayenna peppers, and cook for 5 minutes, medium fire;
- Boil the pasta AL DENTE in slated water;
- Add the pasta to the sauce, together with the grated cheese.

Calories: 530 per serving

ENOJY.
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Old 05-10-2010, 06:34 AM   #155
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SPAGHETTI ALLA CHITARRA CACIO E PEPE (LAZIO)



INGREDIENTI (5 servings):
Spaghetti alla Chitarra (or Spaghetti): 14 ounces
Romano: 5,6 ounces
Pepper: at will

PREPARATION:
- Boil the Spaghetti AL DENTE;
- Strain them, keeping three spoons of their cooking water;
- Put the spaghetti in a pot;
- Add the Romano and a spoon of cooking water;
- Mix carefully until you see a cream forming on the bottom;
- Add pepper and serve.

ENJOY.
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Most beautiful. For me naught else regarding is my beloved."
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Old 05-12-2010, 06:35 AM   #156
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Quote:
Originally Posted by Jigen View Post
BUCATINI ALL'AMATRICIANA (LAZIO)



INGREDIENTS (4 servings)
Bucatini or another long pasta: 14 ounces
Tomatoes: 14 ounces
Pig Jowl or Bacon: 3,5 ounces
Romano: 2 ounces
Dry white wine
Salt
Pepper
Cayenna Chili peppers

PREPARATION:
- Dice the meat and cook with low flame in a pan;
- Once the lard melted, add half glass of wine make it boil off;
- Add the diced tomatoes and cayenna peppers, and cook for 5 minutes, medium fire;
- Boil the pasta AL DENTE in slated water;
- Add the pasta to the sauce, together with the grated cheese.

Calories: 530 per serving

ENOJY.
Quote:
Originally Posted by Jigen View Post
SPAGHETTI ALLA CHITARRA CACIO E PEPE (LAZIO)



INGREDIENTI (5 servings):
Spaghetti alla Chitarra (or Spaghetti): 14 ounces
Romano: 5,6 ounces
Pepper: at will

PREPARATION:
- Boil the Spaghetti AL DENTE;
- Strain them, keeping three spoons of their cooking water;
- Put the spaghetti in a pot;
- Add the Romano and a spoon of cooking water;
- Mix carefully until you see a cream forming on the bottom;
- Add pepper and serve.

ENJOY.
Nomnomnom....now I am hungry
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Old 05-12-2010, 11:05 AM   #157
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Feel free to try them. ^_^
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Old 05-12-2010, 11:39 AM   #158
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BAGNA CAUDA (PIEMONTE)



INGREDIENTS (4 SERVINGS):
6 garlic cloves
Anchovies: 5.3 ounces
Butter: 1 ounce
Olive Oil: 7 ounces
2 nut kernels
Thistles: 17.6 ounces
1/2 Savoia Cabbage
2 Sweet peppers
1/2 cabbage
1 celery
1 fennel
1 broccoli
2 stewed potatoes
1 big onion
stewed Brussels sprouts
croutons
Milk: 1 cup

PREPARATION:
- Put the garlic in the milk for 2 hours;
- Cut the thistle and keep it in water and lemon;
- Cut the vegetables, and spare them in each serving dish;
- Put the oil and the smashed kernels in a terra cotta pot;
- Fillet the anchovies, slice them and put them in the pot;
- Put the pot on low fire, mixing. Add butter and garlig;
- Mix and cook for 15 minutes, obaining a creamy sauce;
- Put the vegetables in the sauce 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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Old 05-12-2010, 03:34 PM   #159
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This thread is pure erotica for me.
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Old 05-12-2010, 04:35 PM   #160
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Wow, the Cottoletta Alla Milanese sounds delicious!
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Old 05-13-2010, 06:50 AM   #161
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Originally Posted by Dolce View Post
This thread is pure erotica for me.
Well, thanks.
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Old 05-13-2010, 06:52 AM   #162
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Quote:
Originally Posted by Anna1953 View Post
Wow, the Cottoletta Alla Milanese sounds delicious!
It is, indeed. But in Milan it has become really rare.
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Old 05-19-2010, 11:44 AM   #163
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http://www.youtube.com/watch?v=xps33R1raqE

As I promised, my Tiramisù for the 100th videorecipe.
Attached Images
File Type: jpg DSCN7943a.jpg (78.2 KB, 149 views)
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Old 05-19-2010, 08:52 PM   #164
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I've never seen bucatini in this country, but that probably means I haven't been looking hard enough...
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Old 05-19-2010, 11:58 PM   #165
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Quote:
Originally Posted by Fuzzy View Post
I've never seen bucatini in this country, but that probably means I haven't been looking hard enough...
I don't know where you're from, but there are many types of pasta which can not be found out of Italy. but it's not imperative to use THAT kind of pasta. It should be better to use it, but if you can not find it, you can use the long or short pasta you can find. Italian recipes are fun because they can be varied in many ways.
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Old 05-29-2010, 06:36 PM   #166
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Can I put my recipes in too? I don't live in Italy, but I like to think my family recipes are decent Mostly Americanized at this point, though, it think.
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Old 05-31-2010, 11:01 PM   #167
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Originally Posted by Tooz View Post
Can I put my recipes in too? I don't live in Italy, but I like to think my family recipes are decent Mostly Americanized at this point, though, it think.
As long as they are Italian recipes, feel free to add them.
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Old 06-04-2010, 08:58 AM   #168
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TORTA DIPLOMATICA (VERONA, VENETO)



INGREDIENTS (6 SERVINGS)
Puff Pastry: 8 ounces
Alkermes
Powdered sugar

- SPONGE CAKE -
Flour: 3,5 ounces
Powdered sugar: 3,5 ounces
3 eggs
Chemical yeast: 1 small bag
BUtter and flour (for the pan)

- CREAM -
Powdered sugar: 3 ounces
Flour: 2,6 ounces
Yolks: 3
Milk: 16 fluid ounces
1 lemon

PREPARATION:
- Open the puff pastry on the table, cut two rectangles (6 inches x 10 inches, more or less), pinch them with a fork and put them in a pan covered with a foil sheet;
- Warm the oven to 180°C, and cook the puff pastry for 15-20 minutes;
- Prepare the Sponge Cake: put the yolks in a pot and the powdered sugar. Work it with the mixer. The Compound must be well built. Mix the egg whites in another pot until they are hard;
- Add whites and yolks, then put the flour. Add half of the lemon’s grated skin. Then, add the yeast;
- Pour the compound in a oven pan (6 inches x 10 inches), buttered and floured. Cook at 180°C for 30-40 minutes;
- Make the pastry cream. Pour in a pot the sugar and the yolks. Mix with the mixer, add flour and the lemon’s skin;
- Warm the milk and put it in small quantities in the pot, mixing it with the whip. Put the cream in a small pot and boil it on low flame for 3-4 minutes. When it’s dense, let it cool down, keeping it turned;
- Use the film to cover an oven pan. Place one of the puff pastry rectangles and cover it with the cream;
- Brush the sponge cake with the alkermes. And place it on the cream;
- Put another sheet of cream, and finish it with the second Puff pastry sheet;
- Close the dessert with the film, put a weight on it to keep the shape all over the dessert;
- Keep it in the fridge for 4 hours;
- Take the dessert out of the fridge and turn it upside down. Put it like this on a dish;
- Dust it and divide it in 6 portions.
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; 06-04-2010 at 09:01 AM.
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Old 06-05-2010, 01:01 AM   #169
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ORECCHIETTE ALLE CIME DI RAPA (APULIA)



INGREDIENTS (4 SERVING)
Orecchiette or another short pasta: 55,6 ounces
Brassica Rapa: 1 pound
Olive oil: 2 spoons
Garlic: 2 cloves
Anchovy: 1 fillet
Chili pepper: at will
Pepper

PREPARATION:
- Clean the Rapas, selecting only the flowers and the leaves;
- Wash them under current water, cleaning them from earth residuals;
- Put the oil in a frying pan, the whole garlic cloves and the anchovy. Let it cook at low fire;
- Turn the fire off, and add the grinded chili pepper;
- Boil the water, add salt and add the pasta;
- Cook for 8 minutes;
- Add the Brassica Rapa to the pasta. Cook it for 5 minutes, then strain them;
- Warm the pan with the oil, the garlic and the anchovy, and add the pasta and brassica;
- Sauté with high flame for a couple of minute, keeping it turned;
- Serve with a little olive oil.

ENJOY.
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Most beautiful. For me naught else regarding is my beloved."
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Old 06-05-2010, 01:31 AM   #170
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MACCHERONI ALLA CHITARRA CON RAGU' DI AGNELLO (ABRUZZO)



INGREDIENTS:
- MACCHERONI -
Flour: 24,7 ounces
Eggs: 6
salt

- RAGU' -
Lamb meat: 21 ounces
Pork meat: 7 ounces
Mixed minced meat: 10,5 ounces
Canned tomatoes: 3 cans
Butter: 2 ounces
Olive Oil: 1 glass
1 small onion
1 small carrot
Nutmeg
Salt
Grated Parmigiano

PREPARATION:
- MACCHERONI -
- Place the flour on the table, add the eggs and work the dough for 35-40 minutes;
- Stretch the dough 3 mm high;
- Cut the dough in squares (24 inches x 8)
- Use a pastry cutter to realise the Maccheroni, which will be like shaghetti, but with a square-shaped base;
- RAGU' -
- Cook the tomatoes;
- Mix the grinded meat and mix it with the nutmeg, salt and pepper;
- Make small balls, fry them;
- Add to the tomatoes the minced vegetables, the diced meat and the fried meat;
- Boil the water, add salt and cook the Maccheroni;
- Strain them and add to the sauce;
- Serve with an abundant Parmesan dust.

ENJOY.
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Most beautiful. For me naught else regarding is my beloved."
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Old 06-07-2010, 06:34 AM   #171
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BRANZINO AL SALE (APULIA)



INGREDIENTS
European Seabass (Branzino): 1 pound
Salt: 3 pounds
Basil: 10 leaves
Olive oil: 2 spoons

PREPARATION
- Evisherate and wash the fish;
- Cover an oven pan with foiled sheet, and make a layer of salt;
- Place the Seabass and cover them with the remaining salt;
- Warm the oven to 220°C;
- Cook the fish and once it's done take it out of the oven;
- Use a fork and a knife to skin and fillet it;
- Put it in the dish, and add a little olive oil and divide the sliced basil leaves according to the fishes' dimensions.

ENJOY.
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Most beautiful. For me naught else regarding is my beloved."
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Old 06-08-2010, 12:20 AM   #172
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PASTA ALLE MELANZANE (CALABRIA)



INGREDIENTS:
Short pasta: 14 ounces
Aubergines: 10,5 ounces
Tomatoes: 17,5 ounces
Garlic
Basil leaves
Olive oil
Salt

PREPARATION:
- Skin and wash the aubergines. Slice them and salt them. Let them rest for 30 minutes, so that the salt make them lose their water;
- Mince a big garlic clove;
- Drawn the tomatoes in boiling water, skin them and mince them;
- In a casserole yellow the garlic in olive oil and add the aubergines;
- When the augergines will be goldened, take them out and put them aside;
- In the same oil add the tomatoes and cook for 15 minute. add the aubergines and the basil leaves;
- Boil the short pasta, then strain them and add to the sauce.

ENJOY.
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Most beautiful. For me naught else regarding is my beloved."
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Old 06-15-2010, 11:27 AM   #173
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BRODETTO DELL'ADRIATICO (MOLISE)



INGREDIENTS (6 servings)
Squids: 5,3 ounces
Scorpion Fish (Scorfano): 5,3 ounces
Tomatoes: 2,5 ounces
Cobs: 5,3 ounces
Dogfish (Palombo): 5,3 ounces
Oil: 10 spoons
Garlic: 1 clove
Salt
Chii powder
1 Chili pepper
Parsley
Pepper

PREPARATION:
- In a pot, warm the oil and add the whole garlic, chili pepper powder and che Cobs;
- Warm the cobs and take them off;
- Add the tomatoes, cut in 4, and the chili pepper cut in slices and cook for 15 minutes;
- Clean the fish;
- After half of the time, add the fish cut in slices and water to cover them;
- Cook for 7 minutes and dust with the minced parsley.

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 06-16-2010, 04:04 AM   #174
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ACQUASALE (BASILICATA)



INGREDIENTS (4 SERVINGS)
Passed bread: 4 slices
Grated salted Ricotta
4 eggs
1 onion
1 chili pepper
olive oil
salt

PREPARATION:
- Warm the oil in a pot and add the minced onion and chili pepper;
- Yellow for a minute;
- Pour a little warm water and boil it;
- Add the eggs and mix with a wooden spoon;
- Divide the crumbled bread in each dish, and serve the soup;
- Finish with abundant salted Ricotta.

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 06-16-2010, 04:09 AM   #175
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For those of you who are interested in learning more about the areas where Italian recipes come from, I provide a small map with all the 20 Italian regions, which helds also each Region's Capital city.



I hope you liked the recipes so far, because I have finished my first tour of posting at least one recipe from each region. Now, I will start posting recipes randomly.
Thanks for your support and cooperation. I hope you'll help me reach 10k views.
Daniele - Jigen
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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; 06-16-2010 at 04:14 AM.
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