Category: Recipes

Ricette ed aneddoti di cucina

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Anelli di calamaro fritti, la ricetta

Anelli di calamaro fritti

Anelli di calamaro fritti.
Oggi voglio raccontarvi come preparare gli anelli di calamari fritti di casa mia.

Ingredients:
– un calamaro (dipende poi dalla grandezza e dal numero dei commensali se è sufficiente)
– farina
– olio di semi di girasole
– sale
– mezzo limone

La preparazione è veramente semplice: si prende il calamaro (che se non sapete pulire potete farlo fare dalla pescheria) e lo si taglia ad anelli. Si usa tutto il calamaro, anche i tentacolini (che a me sono la parte che piace di più).
Una volta tagliati li si “immerge” nella farina in modo che la loro superficie sia abbondantemente ricoperta da essa.
E ora la cottura in olio.
Mi raccomando che l’olio sia molto caldo.
Un paio di minuti di cottura, girando almeno una volta gli anelli se usate una padella, ed il piatto è pronto.
Poggiateli su un foglio di carta assorbente, per eliminare l’olio in eccesso, e spolverate di sale ed succo di limone.

Questa è la foto del piatto pronto da gustare!

Anelli di calamaro fritti

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Fried squid rings, the recipe – Anneaux de calamars frits, la recette – Calamares fritos, la receta – Anéis de lula frita, a receita – Gebratene Tintenfischringe, das Rezept – Mực chiên giòn, công thức – 炸鱿鱼圈，食谱 – 揚げイカリング、レシピ
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Omelette with cooked ham, the recipe

Omelette con il prosciutto cotto

Omelette with cooked ham.
Every now and then, when I have little time and few ideas for dinner (I don't know why but I almost never make it for lunch), I make myself a nice omelette with ham. I don't know if it's made exactly as the original recipe says... I like it that way.

I was saying very simple to prepare or at least it is very simple the way I prepare it:
– two eggs
– a quarter of a glass of milk
– a pinch of salt
– a knob of butter
– cooked ham

Here's how to proceed: open the eggs and beat them in a container adding jinx and salt.
Put the butter in a hot pan (if you want to be lighter you can avoid the butter if you use a nice non-stick pan) and then pour in the beaten eggs.
After a few seconds gently place the ham trying to cover as much surface as possible.
When the omelette reaches a compact consistency, turn it over, browning the side of the ham as well.
A couple of minutes and the dish is ready.

And how do you prepare it?
Add your own comment or go to the bottom of the site to read what other visitors have written.

Omelette con il prosciutto cotto

Omelette con il prosciutto cotto

Omelette con il prosciutto cotto

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Omelette with cooked ham, the recipe – Omelette au jambon cuit, la recette – Tortilla con jamón cocido, la receta – Omelete com fiambre cozido, a receita – Omelett mit gekochtem Schinken, das Rezept – Trứng tráng với giăm bông nấu chín, công thức
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Spaghetti with seafood, the recipe

Spaghetti con sugo di pomodorini, sgombro, pannocchie e gamberetti, la ricetta

Spaghetti with cherry tomato sauce, mackerel, corn on the cob and shrimp, the recipe.
Since I had some fish leftovers in the freezer, I decided to make a nice sauce with everything I had and some datterino tomatoes.

Ingredients (enough for two people):

– a couple of mackerel fillets
– a dozen cherry tomatoes
– a few prawns
– a couple of mantis shrimps
– extra virgin olive oil
– garlic
– chilli pepper
– salt
– spaghetti
– parsley

Preparation:

First prepare the fish; since it was all frozen the night before I put everything in the fridge to have everything ready for lunch. It's all very simple except for the mantis shrimp which have a simple technique to be cleaned (if you search online you will find many examples).

So let's get started!
Let's put some salted water on the stove to cook the spaghetti while we prepare the sauce.
In a nice pan we put plenty of oil, a crushed clove of garlic and the chili pepper.
When it starts to fry we add the cherry tomatoes that I previously washed and cut in half.
After a few minutes of cooking we add a little salt and remove the garlic and chili pepper.
In this preparation I added water or wine because enough water comes out of the cherry tomatoes.
After a good five minutes of cooking we add the mackerel (mashing it with a ladle); I let the mackerel cook for 5 minutes but perhaps it could be done in less time.
Now add the shrimp and, after a couple of minutes, the mantis shrimp.
Two minutes and turn off.
I don't like the cherry tomato balls so at this point I remove them, being careful to leave the pulp, possibly still attached, in the sauce.
If in the meantime you have already thrown in the pasta, now it will be almost ready; I always take it out a couple of minutes before it is ready to finish cooking it in the pan with the sauce.
In fact, I turn the heat back on under the pan with the sauce and add the spaghetti, also adding plenty of pasta cooking water.
After exactly two minutes the water has evaporated, leaving a thick and tasty cream.
And now everything is ready, sprinkle with parsley and plate!

Do you like this recipe?
Add your own comment or go to the bottom of the site to read what other visitors have written.

Here is the finished dish:

Spaghetti con sugo di pomodorini, sgombro, pannocchie e gamberetti, la ricetta

Photo taken with Honor 20.

Spaghetti with tomato sauce, mackerel, corn on the cob and shrimp, the recipe – Spaghetti mit Tomatensauce, Makrele, Maiskolben und Garnelen, das Rezept – Mỳ Ý sốt cà chua, cá thu, bắp ngô và tôm, công thức
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Cuttlefish ink sauce, the recipe

Sugo al nero di seppia

Cuttlefish ink sauce, the recipe.
Just a few years ago I tasted some pasta seasoned with cuttlefish ink and I must say that I fell in love with it.
So, together with the help of my mother (an excellent cook), we tried to make it at home and I must say that the result was very good.

Ingredients:
– a couple of whole cuttlefish
– onion
– garlic
– oil
– white wine
– salt
– tomato puree

Preparation:
Take the cleaned cuttlefish (an operation that the fishmonger can almost always do for you, taking care to keep the small sac containing the ink that we will need almost at the end of the preparation) and cut them into strips and pieces.
Separately, in a pan, fry the chopped onion and garlic in olive oil.
When the soffritto is golden brown, add the cuttlefish strips and, after having sautéed them for a few seconds, blend with the white wine.
The alcohol in the wine will quickly evaporate and then add the tomato puree and a pinch of salt.
Cook for about fifteen minutes, stirring occasionally.
At this point, and just a few minutes before the pasta is cooked, add the ink by cutting into the small sacs previously left aside and mixing them with the rest of the tomato.

At this point just add the pasta to the pan and sauté it to enjoy this sauce!

Be careful: the black stains everything! I recommend placing the two bags directly in the pan and cutting them there to avoid a mess.

Do you like this type of sauce? Add your own comment or go to the bottom of the site to read what other visitors have written.

This is a nice photo of the sauce:

Sugo al nero di seppia

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

The recipe for pasta with cuttlefish ink sauce – La recette des pâtes sauce à l’encre de seiche – La receta de pasta con salsa de tinta de sepia – A receita de macarrão com molho de tinta de choco – Das Rezept für Nudeln mit Tintenfischsauce – Công thức món mì Ý sốt mực – 墨鱼墨汁意大利面食谱 – イカ墨ソースのパスタ レシピ・作り方
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Salmon Penne, the recipe

Penne al salmone, la ricetta

Penne with salmon, the recipe.
At my house, Christmas Eve dinner is almost always penne with salmon.
Today I decided to write you my home recipe.

Ingredients (I won't indicate the quantities of the ingredients as they vary greatly depending on taste):
– Smoked salmon
– Olive oil
– Onion
– Brandy (or you can vary with vodka)
– Cream
– Parsley
– Penne rigate

First, boil some salted water to cook the pasta and in the meantime prepare the sauce to season it.
In a pan, heat the oil and the finely chopped onion to make a little soffritto.
Once the onion starts to brown, add the smoked salmon that we previously cut into strips (or into pieces, depending on your taste); just enough time to heat the salmon and deglaze with brandy (or vodka) and, once the liquid has evaporated, turn off the heat.
Now wait for the pasta to be ready; a minute before the pasta is ready, add the cream to the pan with the salmon and turn on the heat; do not add too much cream now, if you see that the pasta is too dry you can always add a little later. The cream must not cook but only heat up slightly.
Add the pasta and sauté everything for a couple of minutes adding the chopped parsley. I don't like parsley so you won't see it in my photos.
And that's it: the dish is ready!

Here's the photo:

Penne al salmone, la ricetta

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

A dish of pasta with salmon, the recipe – Un plat de pâtes au saumon, la recette – Un plato de pasta con salmón, la receta – Um prato de massa com salmão, a receita – Ein Nudelgericht mit Lachs, das Rezept – Một món mì ống với cá hồi, công thức – 一盘三文鱼意大利面，食谱 – サーモンのパスタ料理、レシピ
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Swiss Spätzli or Knöpfli, the recipe

Spätzli o knöpfli svizzeri

Spätzli or Swiss knöpfli.
Every now and then my mother likes to make this Swiss dish, a type of egg pasta, which is normally used as a side dish for meat dishes or savoury dishes.
We instead, taking note of the similarity to our palate with Ligurian trofie or gnocchi (which are made with potatoes), season them with Genoese pesto and they are truly delicious.
The leftovers are put in the freezer to be enjoyed another day, always with pesto or (this time yes) as a side dish for a nice grill of meat and sausages.

Ingredients:
– 500 g of 00 flour
– 2 eggs
– salt
– half a glass of sparkling water
– half a glass of milk

Attention: to make this pasta you need a special tool Spätzle sieve to ensure that the pasta drips into the water at the right size.

Preparation:
you can knead everything by hand but we normally use a mechanical mixer.
Put the flour, the two eggs and a pinch of salt in the mixer and slowly add the liquid ingredients so as to obtain an elastic and dry dough.
At this point let everything rest for at least an hour.
After an hour, boil some salted water (as if you were cooking normal pasta) and, using the sieve I told you about before (and which you can see in the first photo below) drop the pasta into the water.

The pasta should cook for about five minutes until it reaches a firm consistency.

Drain and season to taste with your favorite sauce!

Have you ever eaten this dish? Add your own comment or go to the bottom of the site to read what other visitors have written.

Spätzli o knöpfli svizzeri

Spätzli o knöpfli svizzeri

Spätzli o knöpfli svizzeri

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

In addition to the attached photos I have several posts on the site, here, in which I show you this seasoned pasta.

Spätzle (a Swabian dialect term meaning little sparrows) are irregularly shaped dumplings (in Swabia the shape is elongated) made from soft wheat flour, eggs and water, originally from southern Germany (those from Stuttgart are particularly famous), also very popular in Tyrol, Alsace and Switzerland, Trentino-Alto Adige, despite their homeland par excellence being Swabia and Bavaria (south-western Germany).
Continue and learn more on Wikipedia

Spätzli or Swiss knöpfli, the recipe – Spätzli ou knöpfli suisse, la recette – Spätzli o Swiss knöpfli, la receta – Spätzli ou knöpfli suíço, a receita – Spätzli oder Schweizer Knöpfli, das Rezept – Spätzli hoặc Swiss knöpfli, công thức – Spätzli 或 Swiss knöpfli，食谱 – シュペッツリまたはスイスのクネプフリ、レシピ
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Red mackerel sauce, the recipe

Sugo di sgombro rosso, la ricetta

Red mackerel sauce, the recipe.
Some time ago I bought some frozen mackerel fillets at the supermarket (the classic non-breaded sticks) to eat them in a pan in a day with few ideas and time to cook but then I wanted to try to make a fish sauce. I looked a little online and it was a spectacle!

Ingredients for two generous people:
– 5 frozen mackerel fillets
– tomato puree
– white wine
– extra virgin olive oil
– garlic and onion
– salt

The night before preparing it I moved the fish from the freezer to the refrigerator.
We prepare the oil in a pan with onion and minced garlic to make a soffritto; when everything begins to brown we add all the fish that I previously chopped coarsely.
Let everything fry and flavour for a minute, adding a pinch of salt and then blend with half a glass of white wine.
In less than a minute all the alcohol should have evaporated and I add the tomato puree (how much depends on your taste: I like it red but not excessively).
Now let it cook for ten minutes, fifteen at most, and the sauce is ready!
This is the perfect sauce to season your favorite pasta!
I dressed some fish ravioli, bought at the store, and I'll post a photo of the finished dish another day.
Add your own comment or go to the bottom of the site to read what other visitors have written.

Sugo di sgombro rosso, la ricetta

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Red mackerel sauce, the recipe – Sauce maquereau rouge, la recette – Salsa de caballa roja, la receta – Molho de cavala vermelha, a receita – Rote Makrelensauce, das Rezept – Sốt cá thu đỏ, công thức – 红鲭鱼酱，食谱 – 赤いサバのソース、レシピ
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Walnut sauce to dress pansoti, the recipe

La salsa di noci,

Walnut sauce to season pansoti, the recipe.
Today I decided to write you the recipe for one of the most famous sauces in Liguria. Obviously the first, and most famous, is pesto alla genovese but connoisseurs know that with walnuts you can prepare a delicious sauce with which you season the classic pansoti or trofie.

Ingredients:
– Walnuts
– A slice of stale bread
– Milk
– Garlic
– Marjoram
– Salt
– Oil

First, take a slice of bread and soak it in a little milk.
Then boil the shelled walnuts for a couple of minutes.

Once the walnuts are hot (don't leave them too long, please) you need to do a very complicated and boring operation: peel the walnuts from their skin.
To tell the truth, lately we don't do it anymore at my house, so my sauce has a slightly more bitter taste than the classic one.

To finalize the preparation now there are two ways: the marble mortar (the same one used for pesto) or the blender.
The choice is yours.

Add the bread, walnuts, garlic (very little, mind you, half a clove is enough), salt, marjoram and oil to the peeled walnuts and start beating with the pestle (or blending) until you reach a creamy consistency.
Adjust by adding a little milk if the sauce is too thick.

Now the sauce is ready to be combined with the chosen pasta.

In the comments there are different positions on whether to add Parmesan or not. Add a comment and explain to us how you prepare this sauce.

In this case, some vegetable ravioli-shaped pansoti:

La salsa di noci,

The walnut sauce to season the pansoti, the recipe – La sauce aux noix pour assaisonner le pansoti, la recette – La salsa de nueces para sazonar el pansoti, la receta – O molho de nozes para temperar o pansoti, a receita – Die Walnusssauce zum Würzen der Pansoti, das Rezept – Nước sốt quả óc chó để nêm pansoti, công thức – 调味pansoti的核桃酱，食谱 – パンソティの下味にくるみソース、レシピ
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Octopus cooked in Galician style, the recipe

Polpo alla gallega

Galician-style octopus, the recipe.
One of the octopus dishes that I like to taste the most is boiled octopus prepared Galician-style, a typical Spanish dish. It is very quick and easy to prepare.

Ingredients for two people:
– one octopus
– 2/3 potatoes
– extra virgin olive oil
– coarse salt
– paprika

Preparation:
First, boil the potatoes; take a couple of potatoes (preferably three that are not too large), rinse them well under running water and cook them, with the peel, in a saucepan for half an hour. To know when they are ready, just pierce them with a knife to test their softness.
At the same time, cook the octopus. To tell the truth, in my trusted supermarket, I found some very good pre-cooked octopus at a convenient price. But if you buy frozen or fresh octopus, you will have to boil it for a good while, from an hour to two in lightly salted water.

Once the potatoes and octopus are cooked, cut the potatoes into slices and the octopus (aesthetically speaking, it is better with only the tentacles) into slices too.

Arrange the potatoes on the bottom, with the octopus on top; drizzle with plenty of olive oil and sprinkle with coarse salt and paprika powder.

I heat everything slightly in the microwave because I like the dish slightly warm.

And the dish is ready to photograph and eat!

Polpo alla gallega

Polpo alla gallega

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Octopus is a very popular mollusc in professional and sport fishing. Fishing techniques are traditional and consist of using a bait called pulcina, which is sometimes used together with crabs and fish. Sometimes fresh octopus is prepared using the curling technique directly on the rocks or in special machines that allow it to be tasted raw. The curled octopus has tentacles in the shape of “curls”, dilated suckers and a characteristic “crunchy” consistency.
Continue and learn more on Wikipedia

Galician-style octopus, the recipe – Poulpe à la galicienne, la recette – Pulpo a la gallega, la receta – Polvo à Galega, a receita – Oktopus nach galizischer Art, das Rezept – Bạch tuộc kiểu Galicia, công thức – 加利西亚式章鱼，食谱 – ガリシア風タコ、レシピ
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Carbonara my way, the recipe

La carbonara a modo mio, la ricetta

Carbonara my way, the recipe.
Since it is one of my favorite condiments today I decided to write you my recipe for making this dish.
The whole thing is really very simple to make.

First the ingredients (for a generous person):
– two egg yolks
– a small piece of bacon (since you can't always have it on hand in time, I've tried a bit of everything from bacon to salami; the best is bacon though!)
– grated cheese (pecorino if possible but you don't always have it, I almost always use grana) You can buy some excellent pecorino here.
– salt and pepper
– durum wheat pasta (spaghetti and rigatoni are a must; in the photos I'm attaching the pasta is a special kind of moccolotti)

You can find kits with everything you need, fresh and of excellent quality, to prepare carbonara here!

Preparation.
Boil some water with a little salt. In the meantime, in a pan, brown the guanciale in strips or pieces.
While the guanciale is browning, be careful not to burn it (a trick to know when it is ready is to wait until the fat is transparent) take the two egg yolks and beat them with plenty of grated cheese to obtain a very thick and dense cream.
We are practically at the end: throw in the pasta and when it is ready, drain it and put it on a plate.
Pour the egg and cheese cream over it and add the guanciale.

The dish is ready!

This is the result:

La carbonara a modo mio, la ricetta

La carbonara a modo mio, la ricetta

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

I hope you enjoyed the recipe.
For the moccolotti, which were given to me by a colleague, I leave you the pasta factory's website reginadeisibillini.it.

Carbonara my way, the recipe – Carbonara à ma façon, la recette – Carbonara a mi manera, la receta – Carbonara do meu jeito, a receita – Carbonara mein Weg, das Rezept – Carbonara theo cách của tôi, công thức – Carbonara我的方式，食谱 – カルボナーラ私のやり方、レシピ