Dimensions Forums  
Home Register Premium Membership Stories Ye Olde Library Health Issues Market Place Big Fashion
Old 06-26-2010, 02:08 AM   #176
Jigen
 
Jigen's Avatar
 
Join Date: Feb 2009
Location: Milano, Italy
Posts: 2,933
Jigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going on
Default

OSSOBUCO CON RISOTTO ALLA MILANESE (MILAN - LOMBARDY)



http://en.wikipedia.org/wiki/Ossobuco

INGREDIENTS:
OSSOBUCO
4 veal shanks with its marrow
1/2 onion
1/2 carrot
Tomato paste
White wine
Butter
Oil
Flour

GREMOLADA
Garlic
Parsley
Grated lemon skin

RICE
Rice: 14 ounces
1/2 Onion
White wine: 1/2 Glass
Butter
Veal Marrow: 1,4 ounces
Saffron: 2 small bags

- PREPARATION
GREMOLADA:
- Mince the garlic and the parsley;
- Add the grated lemon skin;
- Mix the compound to obtain a sauce

OSSOBUCO:
- Melt a little butter and oil in an alluminium pan;
- Mince the vegetables and yellow them in the oil-butter compund;
- Cut 3-4 times the shanks on their side, so that you cut che small foil they have;
- Pass them in the flour;
- Put the vegetabres in a dish;
- Put the veals in the oil-butter compound, washing with the wine, and adding tomato paste;
- Adjust salt and pepper;
- Add again the vegetables;
- Once the lower part is cooked, turn the shanks, lower the flame, cover the pan and cook for 1 hour and a half;

RICE:
- After 1 hour since you started letting the shanks cook at low flame, melt in another pot some butter;
- Mince the onion and let it yellow in the butter together with the Marrow;
- Add the rice and the wine, toast for 5 minutes, then cover with the broth;
- Once it's boiling, add the Saffron;
- Let it cook for 20 minutes. It whould be ready with the shanks,

HOW TO SERVE:
- Divide the rice in 4 portions;
- Put each one in a dish;
- Cover each rice portion with a shank;
- Divide the shank sauce in four parts and add it to each dish;
- Divide the gremolada in four parts and add one on top of each shank.

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]
Jigen is offline   Reply With Quote
Old 07-14-2010, 11:12 PM   #177
Jigen
 
Jigen's Avatar
 
Join Date: Feb 2009
Location: Milano, Italy
Posts: 2,933
Jigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going on
Default

BABA' AL RUM (NAPLES)



CALORIES: 252 per 100 grams (72 calories per ounce)

INGREDIENTS:
Flour: 8,8 ounces
4 eggs
Sugar: 1 ounce
Butter: 4,5 ounces
Yeast: 0,7 ounces
Milk: 1,7 fl. oz.
Rhum: 1 cup
Salt
Water: 17 fl.oz
Sugar: 17,6 ounces

PREPARATION.
- Melt the yeast in warm milk and add two coffee spoons of sugar, and wait until you see a foam forming on it;
- WHip the eggs
- In a pot, put the flour, the whipped eggs, the yeast compound;
- Work it until you obtain a smooth and soft compound;
- In a separated pot mix sugar and butter;
- Add it to the flour compound and work it;
- Butter a pot, and pour the compound;
- Cover the pot with a canvas and let it rest for 1 h and 30 minutes;
- Put the compound in a muffin pan, previously buttered. You must fill only half of the pan;
- Let it rise for 20 minutes;
- Cook it in the over at 180C for 15 minutes, then let them cool down;
- Boil the water and add the sugar and the Rhum;
- Let it cook until it becomes brown and use it to soak the Bab.

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; 07-14-2010 at 11:22 PM.
Jigen is offline   Reply With Quote
Old 07-16-2010, 08:11 AM   #178
Jigen
 
Jigen's Avatar
 
Join Date: Feb 2009
Location: Milano, Italy
Posts: 2,933
Jigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going on
Default

INSALATA CAPRESE (CAMPANIA)



INGREDIENTS (1 DISH)
1 mozzarella
1 Brandywine tomato (Called in Italiy "Cuore di Bue")
5 basil leaves
Oil
Salt

PREPARATION:
- Cut the tomatoes in rings, with which you will cover the bottom of the dish;
- Cut the mozzarella in rings and put them on the tomatoes;
- Wash the basil leaves, slice them and spread them on top of the dish;
- Salt them;
- Complete with a little oil over the whole preparation.

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; 07-16-2010 at 08:16 AM.
Jigen is offline   Reply With Quote
Old 07-17-2010, 07:57 AM   #179
smithnwesson
Drug dealer
 
smithnwesson's Avatar
 
Join Date: Feb 2009
Location: Virginia
Posts: 1,345
smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!
Default

We must be telepathic. That's what my GF and I just had two nights ago!

Buffalo mozzarella with tomatoes and basil from the garden plus a little olive oil.

It didn't suck.

- Jim
__________________
Bacon is the candy of the pig. - PamelaLois
smithnwesson is offline   Reply With Quote
Old 07-17-2010, 01:27 PM   #180
Jigen
 
Jigen's Avatar
 
Join Date: Feb 2009
Location: Milano, Italy
Posts: 2,933
Jigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going on
Default

Quote:
Originally Posted by smithnwesson View Post
We must be telepathic. That's what my GF and I just had two nights ago!

Buffalo mozzarella with tomatoes and basil from the garden plus a little olive oil.

It didn't suck.

- Jim
An extraordinary Caprese variation. Buffalo mozzarella is a more tasty than normal mozzarella, but it's slightly fatter too. However, great recipe. Sometimes, I use oregano instead of basil. It depends on one's tastes.
__________________
"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]
Jigen is offline   Reply With Quote
Old 07-17-2010, 11:06 PM   #181
Jigen
 
Jigen's Avatar
 
Join Date: Feb 2009
Location: Milano, Italy
Posts: 2,933
Jigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going on
Default

FEGATO ALLA VENEZIANA (VENICE)



INGREDIENTS (4 SERVINGS)
Bovine liver: 17,6 ounces
2 big onions
Butter: 1 ounce
Olive oil
Pepper

PREPARATION:
- Slice the onion and yellow them in a pan with butter and oil;
- After 10 minutes add the liver;
- Cook for 5 minutes with high flame;
- Adjust salt and pepper

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; 07-17-2010 at 11:24 PM.
Jigen is offline   Reply With Quote
Old 07-18-2010, 01:14 AM   #182
Jigen
 
Jigen's Avatar
 
Join Date: Feb 2009
Location: Milano, Italy
Posts: 2,933
Jigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going on
Default

GNOCCHI ALLA ROMANA (ROME)



INGREDIENTS (4 SERVINGS)
Semolina: 9 ounces
Butter: 3,5 ounces
Parmigiano Reggiano: 4 ounces
Grated Gruyre: 1 ounce
Milk: 34 fl. oz.
2 yolks
Nutmeg

PREPARATION:
- Boil the milk with a little of butter, salt and nutmeg;
- Once it starts boiling, add slowly the semolina, mixing constantly;
- Cook at low flame until the semolina becomes dense;
- Take the pot away from the fire, and add 3 ounces of Parmigiano and the yolks;
- Pour the compound in an oiled oven pan and level it until it's 1 cm high (0.4 inches);
- Use a cutter to obtain small discs 2 inches in diameter;
- Warm the oven at 200C;
- Place the discs in a buttered oven pan, so that thei cover one another slightly;
- Cover them with Parmigiano and gruyere;
- Melt the butter and use it to cover the gnocchi;
- Cook for 30 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
[SIGPIC][/SIGPIC]
Jigen is offline   Reply With Quote
Old 07-18-2010, 01:49 AM   #183
Jigen
 
Jigen's Avatar
 
Join Date: Feb 2009
Location: Milano, Italy
Posts: 2,933
Jigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going on
Default

PAPPARDELLE AL CINGHIALE (GROSSETO, TUSCANY)



Pappardelle are a kind of long pasta. In case you can't find them, you can buy the same quantity of Lasagne's pasta, and cut them in small bands like the ones you see in the picture.

INGREDIENTS (4 PEOPLE)
Pappardelle: 14 ounces
Minced Wild boar meat: 28 ounces
Canned Tomatoes: 3,5 ounces
1 celery branch
1 carrot
1 rosemary branch
1 garlic clove
Juniper berries
Minced parsley
Sage
Red Wine (suggested: Monteregio Rosso): 2 liters
Brandy: 1 small glass
Salt
Chili peppers powder

PREPARATION:

!!!WARNING!!!
This preparation needs to be started at least 24 hours before you plan to serve it.

- The day before you want to serve it, marinate the meat in the wine with celery, carrot, berries, garlic, brandy, rosemary leaves, sage;
- Let it marinate for 24 hours;
- After 24 hours, mince all the ingredients,
- Yellow the minced garlic in oil with abundant chili powder;
- Add the meat with half of its wine and let it cook until for 45 minutes;
- Boil the pappardelle;
- Strain them, add the tomatoes in the pan;
- Mix the pasta and the sauce.

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]
Jigen is offline   Reply With Quote
Old 07-21-2010, 11:32 PM   #184
Jigen
 
Jigen's Avatar
 
Join Date: Feb 2009
Location: Milano, Italy
Posts: 2,933
Jigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going on
Default

FOCACCIA DI RECCO (RECCO - GENUA)



INGREDIENTS:
Flour: 9 ounces
Crescenza (sweet cheese): 18 ounces
Olive oil
Salt

PREPARATION:
- Place on a table the flour. Put in its center a teaspoon full of oil, a little salt and cold water;
- Work energically to obtain a smooth and soft compound;
- Let the dough rest for 1 hour in a warm place, wrapped in a canvas;
- After 1 hour stretch half of the dough, making it as thin as possibl without breaking it. Put the disc obtained on a oiled pan;
- Place the cheese and cover with the other half of the stretched dough;
- Wrap the sides of the dough, so that the cheese won't come out, and punch the surface to create small holes;
- Salt and oil the surface;
- Cook in the oven at 250C, until the focaccia will be goldened.

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]
Jigen is offline   Reply With Quote
Old 07-23-2010, 11:22 PM   #185
Jigen
 
Jigen's Avatar
 
Join Date: Feb 2009
Location: Milano, Italy
Posts: 2,933
Jigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going on
Default

IMPEPATA DI COZZE (NAPLES)



INGREDIENTS
Mediterranean mussels: 1 pound
Garlic: 3 cloves
Olive oil: 1 glass
Pepper
Minced parsley

PREPARATION
- Clean the mussels, removing the pieces of rock and the small beard. Throw away damaged mussels and those who don't have the beard too, because they are dead and can not be cooked;
- In a pot, warm the oil and add the minced garlic. Add the mussels;
- Cover the pot and let the mussels open;
- Add abundant pepper and the parsley;
- Cover again, to let the mussels take the flavour of pepper, and then serve

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]
Jigen is offline   Reply With Quote
Old 07-23-2010, 11:54 PM   #186
Jigen
 
Jigen's Avatar
 
Join Date: Feb 2009
Location: Milano, Italy
Posts: 2,933
Jigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going on
Default

TAGLIATELLE ALL'ASTICE (SARDEGNA)



INGREDIENTS (4 serving):
1 Crayfish
Tagliatelle: 11 ounces
Olive oil: 4 spoons
1 garlic clove
1 onion
White wine: 3,3 fl. oz.
Canned tomatoes (diced): 17,5 ounces
Parsley: 1 branch
salt
chili pepper

PREPARATION:
- Wash che crayfish, cut its head off. Take out the meat from the tail. Break the claws and take out the meat from them too;
- Mince the meat;
- Yellow the garlic in a pan with oil;
- Add the crayfish's head. Add wine. Let it boil off, and throw the head away;
- Mince the onion and add to the oil. Add the crayfish meat and let it cook for a couple of minutes;
- add the diced canned tomatoes, salt and grinded chili peppers;
- Cook for 10 minutes;
- Cook the pasta AL DENTE;
- Add the sauce to the pasta and add 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
[SIGPIC][/SIGPIC]
Jigen is offline   Reply With Quote
Old 07-24-2010, 08:11 AM   #187
Jigen
 
Jigen's Avatar
 
Join Date: Feb 2009
Location: Milano, Italy
Posts: 2,933
Jigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going on
Default

SPAGHETTI ALLO SCOGLIO (NAPLES)



INGREDIENTI
Spaghetti: 12,5 ounces
Squids: 10,5 ounces
Mediterranean mussels: 17,5 ounces
Clams: 17,5 ounces
Canned tomatoes: 17,5 ounces
4 Scampi (Norway Lobsters, Nephrops norvegicus)
Olive oil
4 garlic cloves
Mince parsley
Pepper

PREPARATION:
- Yellow two whole garlic cloves in the oil. Once they're goldened, take them out;
- Cut the scampis' bellies and add them in the oil with the squids rings;
- Cook for a couple of minutes and add the washed and cleaned mussels;
- Once the mussels are opened, let the sauce dry a little;
- In another pot, yellow the other two garlic cloves;
- Once they are yellowed, take them away and add the diced tomatoes. Add salt;
- Let them dry. Then, add the clams, parsley and pepper to the other seafood;
- Cook the Spaghetti AL DENTE, strain them and add the sauce.

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; 07-24-2010 at 08:13 AM.
Jigen is offline   Reply With Quote
Old 07-26-2010, 02:16 AM   #188
Jigen
 
Jigen's Avatar
 
Join Date: Feb 2009
Location: Milano, Italy
Posts: 2,933
Jigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going on
Default

TROFIE AL PESTO (GENUA)



INGREDIENTS (4 people)
Trofie, or short pasta: 12 ounces
Basil: 1.8 ounces
2 Garlic cloves
Olive oil: 3,4 fl. oz.
Parmigiano reggiano: 2,5 ounces
Romano: 1 ounce
Pine nuts: 0,5 ounces
Rock salt: 1 pinch

PREPARATION:
- Clean the basil leaves;
- Put the garlic and the salt in the mortar;
- Start to beat them. Once the garlic looks like a cream, add the leaves and a little more salt;
- Start beating the leaves in the mortar, squishing on the mortar's sides;
- Once you'll obtain a green liquid, add the pine nuts and beat them,
- Add the cheeses and keep mixing;
- Add the oil, slowly
- Cook the pasta and strain it;
- Mix the pasta and the sauce.

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]
Jigen is offline   Reply With Quote
Old 07-26-2010, 02:37 AM   #189
Jigen
 
Jigen's Avatar
 
Join Date: Feb 2009
Location: Milano, Italy
Posts: 2,933
Jigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going on
Default

TRENETTE AL PESTO PATATE E FAGIOLINI (GENUA)



INGREDIENTS (4 people)
Trenette or long pasta: 12 ounces
Pesto genovese: see previous recipe
Green beans: 7 ounces
2 potatoes

PREPARATION:
- Prepare the pesto;
- Boil for a couple of minutes the green beans, then cool them off under cold water;
- Dice the potatoes in small pieces;
- Boil the pasta for 5 minutes, then add the potatoes;
- Put the pesto in a bowl
- Strain pasta and potatoes, add it to the pesto andd the green beans;
- Complete adding Parmigiano.

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]
Jigen is offline   Reply With Quote
Old 07-28-2010, 06:57 AM   #190
Jigen
 
Jigen's Avatar
 
Join Date: Feb 2009
Location: Milano, Italy
Posts: 2,933
Jigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going on
Default

PENNE CON PESTO ALLA SICILIANA (SICILY)



INGREDIENTS (5 SERVINGS)
Penne rigate or any short pasta: 14 ounces
Basil leaves: 1 branch
Tomatoes: 17.6 ounces
Ricotta: 5.3 ounces
Garlic: 1 clove
Olive oil: 5 fl.oz.
Parmigiano reggiano: 3.5 ounces
Pine nuts: 1.8 ounces
Salt
Pepper

PREPARATION:
- Wash and clean the tomatoes;
- CUt them in the half and squeeze them to eliminate water and seeds;
- Put them in a kitchen robot;
- Add, in order: washed basil, pine nuts, garlic, Parmigiano, Ricotta, oil;
- Mix them until you obtain a cream;
- Cook the pasta AL DENTE;
- Strain the pasta adn add the sauce.

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]
Jigen is offline   Reply With Quote
Old 07-29-2010, 04:48 AM   #191
Jigen
 
Jigen's Avatar
 
Join Date: Feb 2009
Location: Milano, Italy
Posts: 2,933
Jigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going on
Default

RISOTTO ALLA ZUCCA (FERRARA - EMILIA ROMAGNA)



INGREDIENTS (6 PEOPLE)
Rice: 9 ounces
Pumpkin: 9 ounces
1 onion
Nutmeg
Broth: 3 pints
White wine
Parmigiano reggiano
Butter
Salt

PREPARATION:
- Mince the onion;
- Yellow it in the butter;
- Add the diced pumpkin for 8 minutes at high fire;
- Add the wine, wash it with the wine and let it boil off;
- Add the boiling broth and cook for 20 minutes;
- Once the rice is done, turn off the fire and add butter and parmigiano.

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]
Jigen is offline   Reply With Quote
Old 07-29-2010, 05:11 AM   #192
Jigen
 
Jigen's Avatar
 
Join Date: Feb 2009
Location: Milano, Italy
Posts: 2,933
Jigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going on
Default

TURTA DEL DONIZET (BERGAMO - LOMBARDY)



INGREDIENTI:
Butter: 5.6 ounces
Sugar: 2 ounces
4 Yolks
2 Egg whites
Flour: 1 ounce
Yellow flour: 6 ounces
Candied apricots: 1,7 ounces
Candied pineapple: 1,7 ounces
Maraschino
1 small bag of vanilla

PREPARATION:
- Mix the butter with 1,7 ounces of sugar;
- Add the yolks and mix;
- Build the whites with the remaining sugar;
- Add the butter-sugar-yolks compound;
- Slowly add the flour, the yellow flour and the candied fruit, together with a little Maraschino and the vanilla;
- Butter an oven pan, shaped for donuts, and pour the dough;
- Cook at 180C for 40 minutes;
- Take the cake out of the pan, and dust with powdered sugar.

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]
Jigen is offline   Reply With Quote
Old 07-30-2010, 08:13 AM   #193
Jigen
 
Jigen's Avatar
 
Join Date: Feb 2009
Location: Milano, Italy
Posts: 2,933
Jigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going on
Default

MOZZARELLE IN CARROZZA (CAMPANIA)



INGREDIENTS:
Flour
Milk: 3,4 fl. oz.
Mozzarella: 14 ounces
3 eggs
Seed oil
White bread: 16 slices
Powdered pepper
Salt

PREPARATION:
- Cut the bread's crust;
- Cut the mozzarella in slices and use a couple of slices to cover the slice of bread;
- Cover it with another slice of bread;
- Obtain 8 of this "sandwiches" and cut them in two halves, diagonally;
- Put the flour in a dish;
- In a pot, mix the eggs, milk, salt, pepper;
- Pass the triangles in the flour, then in the eggs;
- Be sure that the sides are sealed, so that the mozzarella won't melt away;
- Warm the oil and fry the triangles.

VARIATION: You can add a slice of ham with the mozzarella, if you wish.

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; 07-30-2010 at 08:18 AM.
Jigen is offline   Reply With Quote
Old 07-30-2010, 11:07 PM   #194
Jigen
 
Jigen's Avatar
 
Join Date: Feb 2009
Location: Milano, Italy
Posts: 2,933
Jigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going on
Default

PANE CARASAU or CARTA MUSICA (SARDINIA)



INGREDIENTS
Flour: 17,6 ounces
Water: 8.5 fl. oz.
Yeast: 108 grains
Salt: 77 grains

PREPARATION:
- Melt the yeast in a little of water;
- Mix the salt in the remaining water;
- Add the two fluids in to the flour;
- Work until the dough will be soft, smooth and dry;
- Cut off 3 pieces and cover them with a canvas. Let them rest for 4 hours;
- Stretch them to obtain three sheets. Diameter: 16 inches; height: 0,1 inches (3 mm);
- Place the sheets on a floured oven pan;
- Cook at 250C;
- Once the pieces start inflating, take them out of the oven and separate che top half rom the bottom half with a knife;
- Place the pieces on separate pans, so that they will be dryed.

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]
Jigen is offline   Reply With Quote
Old 07-30-2010, 11:24 PM   #195
Jigen
 
Jigen's Avatar
 
Join Date: Feb 2009
Location: Milano, Italy
Posts: 2,933
Jigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going on
Default

In case you are curious about the cities I name in my posts, I have found a couple of detailed map that you can use.



__________________
"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]
Jigen is offline   Reply With Quote
Old 07-31-2010, 08:02 AM   #196
smithnwesson
Drug dealer
 
smithnwesson's Avatar
 
Join Date: Feb 2009
Location: Virginia
Posts: 1,345
smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!
Default

Holy crap, Jigen.

This the greatest thread ever on the entire Internet! Thanks for your time and superb pics.

I'm gonna print it out and have it bound.

- Jim
__________________
Bacon is the candy of the pig. - PamelaLois
smithnwesson is offline   Reply With Quote
Old 07-31-2010, 09:57 PM   #197
Jigen
 
Jigen's Avatar
 
Join Date: Feb 2009
Location: Milano, Italy
Posts: 2,933
Jigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going on
Default

Quote:
Originally Posted by smithnwesson View Post
Holy crap, Jigen.

This the greatest thread ever on the entire Internet! Thanks for your time and superb pics.

I'm gonna print it out and have it bound.

- Jim
Thanks. ^^
__________________
"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]
Jigen is offline   Reply With Quote
Old 08-03-2010, 01:30 AM   #198
Jigen
 
Jigen's Avatar
 
Join Date: Feb 2009
Location: Milano, Italy
Posts: 2,933
Jigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going on
Default

CASSATA SICILIANA (SICILY)



CALORIES: 530 per serving.

INGREDIENTS (10 servings)

Sponge cake: 14 ounces
Almond paste: 14 ounces. 2/3 of it must be coloured green
Sheep ricotta: 10,5 ounces
Sugar: 3,5 ounces
Water: 7 ounces
Bitter chocolate: 3,5 ounces
Powdered sugar: 12,3 ounces
1 Egg white
Lemon juice: 3 spoons
Vanilla: 1 steak
Candied fruit: 3.5 ounces
Sugar: 2 spoons
Grated lemon skin
Maraschino: 2 spoons

PREPARATION:
- Whisk the ricotta and add the powdered sugar and grinded chocolate;
- Mix to obtain a homogeneous compound;
- Boil the water with the 2 spoons of sugar, and make it reduce to the half. Once it's cold add the Maraschino;
- Whip the egg white, sugar and lemon juice to obtain an homogeneous compound;
- Cover a cake pan with the foil sheet, and cover it with the coloured almond paste. It must be 1 inch high, more or less;
- Stretch the remaining coloured almond paste. It must be 1 1/2 ingch high;
- Do the same with the non-coloured almond paste;
- Cover the sides of the pan, alterning the coloured pieces with the non-coloured;
- Cut irregular slices of sponge cake and soak them with the maraschino compound;
- Place the soaked sponge cake in the pan;
- Complete pouring the Ricotta, and let it rest for the night;
- Turn the pan and take the Cassata out;
- Cover it with the icing sugar;
- Decorate with candied fruit.

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; 08-03-2010 at 01:33 AM.
Jigen is offline   Reply With Quote
Old 08-03-2010, 07:18 AM   #199
smithnwesson
Drug dealer
 
smithnwesson's Avatar
 
Join Date: Feb 2009
Location: Virginia
Posts: 1,345
smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!smithnwesson has a ton of rep. Literally. As in over 2000!
Default

OK, Jigen -

School me on Neapolitan pizza.

A new restaurant just opened two blocks from where I live. I've been there twice. The first time it was the marinara pizza, the second time it was the buccatini. Both were excellent.

Any comments would be greatly appreciated. Here's a link to the WWW site:

http://www.stuzzirichmond.com/

- Jim
__________________
Bacon is the candy of the pig. - PamelaLois
smithnwesson is offline   Reply With Quote
Old 08-03-2010, 10:56 AM   #200
Jigen
 
Jigen's Avatar
 
Join Date: Feb 2009
Location: Milano, Italy
Posts: 2,933
Jigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going on
Default

Quote:
Originally Posted by smithnwesson View Post
OK, Jigen -

School me on Neapolitan pizza.

A new restaurant just opened two blocks from where I live. I've been there twice. The first time it was the marinara pizza, the second time it was the buccatini. Both were excellent.

Any comments would be greatly appreciated. Here's a link to the WWW site:

http://www.stuzzirichmond.com/

- Jim
Looks promising. I never head about this chain of pizzerie. Probably they are not Italian. I'll look for more information and I'll let you know.
__________________
"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]
Jigen is offline   Reply With Quote
Reply

Tags
italia, italian cooking, italy, pasta, pizza

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -7. The time now is 02:15 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
Copyright Dimensions Magazine. All rights reserved worldwide.