Tag: oil

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My home-cooked meat tartare

La mia tartare di carne gustata in casa

My home-made meat tartare.
One of my favorite meat dishes is definitely tartare. I personally prefer tartare to battuta because I like thinly sliced ​​meat.
I found Piedmontese meat at a very good price in a supermarket near my home and I often take it home.
I prepare it half an hour before and season it the way I like it: lemon, oil, salt, pepper, onion (finely sliced), olives (finely sliced) and mustard (I don't add capers, which I don't like, or eggs). I stir it often and it's really delicious.

Do you like tartare? How do you season it?
Add your own comment or go to the bottom of the site to read what other visitors have written.

La mia tartare di carne gustata in casa

La mia tartare di carne gustata in casa

Photo taken with Canon EOS RP and lens Canon RF 28.

My home-cooked meat tartare – Mon tartare de viande dégusté à la maison – Mi tartar de carne disfrutado en casa – O meu tártaro de carne apreciado em casa – Mein Fleischtatar habe ich zu Hause genossen – Bánh tartare thịt của tôi được thưởng thức ở nhà
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Spaghetti with cherry tomatoes and prawns, the recipe

Spaghetti con pomodorini e gamberoni, la ricetta

Spaghetti with cherry tomatoes and prawns, the recipe.
Some time ago I had the pleasure of enjoying a good plate of pasta with cherry tomatoes and prawns on the ship.
Since I had the photos back at hand, I decided to write to you how to prepare them at home (with a little help from AI). The preparation is really simple, I assure you.

Ingredients:

– 350g spaghetti;
– 300g cherry tomatoes;
– 250g shelled prawns;
– 2 cloves garlic, finely chopped;
– Extra virgin olive oil;
– Salt and black pepper to taste;
– Chili pepper (optional, according to taste);
– Fresh parsley, finely chopped;

Preparation:

Cook the spaghetti in plenty of salted water according to the packet instructions until al dente. Drain and reserve a little of the cooking water.
In a large frying pan, heat a couple of tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and, if you like, chilli pepper for a spicy kick.
Add the halved cherry tomatoes to the pan and cook for about 5-7 minutes until they start to release their juices and become soft.
Add the peeled prawns to the pan and cook for a further 3-5 minutes or until the prawns are pink and cooked through.
Season with salt and pepper to taste. If the sauce is too dry, you can add a little of the spaghetti cooking water.
Add the cooked spaghetti to the pan and mix well, making sure they are well seasoned with the sauce.
Serve the spaghetti with cherry tomatoes and prawns on individual plates, garnishing with a drizzle of fresh extra virgin olive oil and chopped parsley.
Enjoy!

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

Photo taken with Honor 20.

Spaghetti with cherry tomatoes and prawns, the recipe – Spaghetti aux tomates cerises et crevettes, la recette – Espaguetis con tomates cherry y gambas, la receta – Espaguete com tomate cereja e camarão, a receita – Spaghetti mit Kirschtomaten und Garnelen, das Rezept – Công thức làm mì spaghetti với cà chua bi và tôm – 意大利面配樱桃番茄和大虾，食谱 – チェリートマトとエビのスパゲッティ、レシピ

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

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Spaghetti with lobster sauce, the recipe

Gli spaghetti al sugo di astice, la ricetta

Spaghetti with lobster sauce, the recipe.
Every now and then, on the ship, I am lucky enough to enjoy a plate of pasta seasoned with lobster sauce (or crawfish, depending on what's on the menu).
Making the sauce at home is not particularly difficult either, but as with everything, it also takes a little talent.
Here I propose a simple recipe that ChatGPT helped me write.

Ingredients:

– 400 g spaghetti;
– 1 whole lobster (or already cleaned and halved);
– a few fresh cherry tomatoes;
– 2 cloves of garlic, finely chopped;
– Red chilli pepper (to taste, for a spicy touch);
– Fresh parsley, chopped;
– Extra virgin olive oil;
– Salt and black pepper to taste.

Preparation:

Lobster preparation:
If you are using a whole lobster, cook it in a pot of boiling salted water for about 8-10 minutes until it turns red. Drain the lobster and let it cool slightly. Then crack the shell and scoop out the meat. Cut the lobster meat into smaller pieces, leaving a few larger pieces for decoration at the end.
Sauce preparation:
In a large frying pan, heat a little olive oil over medium heat. Add the minced garlic and chili pepper (if desired) and fry until the garlic turns golden.
Add the halved fresh cherry tomatoes. Cook over medium-low heat for about 15-20 minutes, stirring occasionally.
Add the previously prepared lobster meat and cook for another 5-7 minutes. Season with salt and pepper to taste. If the sauce seems too thick, you can add a little of the pasta cooking water to thin it out.

Meanwhile, cook the spaghetti in plenty of salted water according to the package instructions. Drain the pasta al dente and reserve a cup of the cooking water.
Add the spaghetti to the lobster sauce in the pan, mix well and sauté for a minute, adding a little cooking water if necessary to combine everything.
Add the chopped fresh parsley and mix.

Serve the spaghetti with lobster sauce garnished with larger pieces of lobster and a drizzle of fresh olive oil.
Do you like them? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Contrary to popular belief, the lobster and the crawfish are only loosely related, belonging to two distinct infraorders of the same suborder. By comparison, these two species are as closely related as humans are to tarsiers.
Continue and learn more on Wikipedia

Spaghetti with lobster sauce, the recipe – Spaghetti à la sauce au homard, la recette – Espaguetis con salsa de bogavante, la receta – Espaguete com molho de lagosta, a receita – Spaghetti mit Hummersauce, das Rezept – Công thức mì spaghetti sốt tôm hùm – 龙虾酱意大利面，食谱 – ロブスターソースのスパゲッティ、レシピ

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

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A few pieces of the typical Ligurian savoury focaccia

Qualche pezzettino della tipica focaccia salata della Liguria

A few pieces of the typical Ligurian savory focaccia.
What's more delicious than a few pieces of focaccia, still warm, bought in the bakery downstairs for breakfast?
For many Ligurians, probably nothing! More than a croissant or brioche... here breakfast is made with focaccia and cappuccino and, strictly speaking, we dip the fugassa in the cappuccino!
Try it and believe it!

Here you can find my recipe for focaccia all’olio alla genovese that I used to prepare this delight.
Do you like Ligurian focaccia, perhaps dipped in cappuccino?
Add your own comment or go to the bottom of the site to read what other visitors have written.

Qualche pezzettino della tipica focaccia salata della Liguria

Qualche pezzettino della tipica focaccia salata della Liguria

Qualche pezzettino della tipica focaccia salata della Liguria

Photo taken with Canon EOS RP and lens Canon RF 24-50.

The Genoese focaccia, with its well-defined alveoli, stands out because before the final leavening it is brushed with an emulsion made of extra virgin olive oil, water and coarse salt.
Continue and learn more onWikipedia

A few pieces of the typical Ligurian savory focaccia – Quelques morceaux de la focaccia salée typique de la Ligurie – Algunas piezas de la típica focaccia salada de Liguria – Algumas peças da típica focaccia salgada da Ligúria – Ein paar Stücke der typisch ligurischen herzhaften Focaccia – Một vài miếng focaccia mặn đặc trưng của vùng Ligurian – 几片典型的利古里亚风味佛卡夏面包 – 典型的なリグーリアの風味豊かなフォカッチャ 数個
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La pasta aglio, olio e peperoncino e gamberi

Un bel piatto di pasta aglio, olio e peperoncino e con i gamberi

Un bel piatto di pasta aglio, olio e peperoncino e con i gamberi.
Qualche tempo fa, un mio amico chef, mi ha fatto assaggiare questo piatto di pasta che unisce due preparazioni che non avevo mai provato prima: la pasta aglio, olio e peperoncino con l’aggiunta di alcuni gamberi.
Devo dire che, nella sua semplicità, è stato un piatto veramente delizioso e che sicuramente riproverò a preparare a casa mia.

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

Photo taken with Honor 20.

A nice plate of pasta with garlic, oil and chilli pepper and with prawns – Une belle assiette de pâtes à l’ail, à l’huile et au piment et aux gambas – Un buen plato de pasta con ajo, aceite y guindilla y con gambas – Um belo prato de massa com alho, azeite e malagueta e com camarões – Ein schöner Teller Pasta mit Knoblauch, Öl und Chilischote und mit Garnelen – Một đĩa mì ngon với tỏi, dầu, ớt và tôm – 一盘美味的意大利面，配大蒜、油、辣椒和虾 – ニンニク、オイル、唐辛子とエビの入った素敵なパスタのプレート
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A tasty fried squid, the recipe

Un gustoso fritto di totani

A tasty fried squid, the recipe.
A few weeks ago, passing by the fish counter of a supermarket near home, there were these beautiful fresh squid that I bought to make fried.

Ingredients

– Squid (body and tufts);
– Flour;
– Seed oil (but I'm sure you can also get an excellent result with an air fryer);
– Salt;
– Lemon;

Preparation

The preparation is really very simple: first we clean the squid (if we haven't already had the fish counter staff do it) and quickly pass them under running water.
A friend told me that cuttlefish, squid and octopus (even if fresh) should always be put in the freezer for a couple of days to soften their fibres. In this case I didn't do it and I assure you that the final result was soft enough for my taste.

We cut the body into rings and leave the small tentacles whole.
Now we throw everything in a dish with the flour and knead everything trying to cover them evenly. Too much flour is not necessary and then it will remain to "dirty" the oil during cooking (you can use a sieve or a colander to avoid too much flour remaining).

Now in a fairly tall pan we put the oil to fry (better if you have a fryer or maybe an air fryer) and once it is hot enough immerse the squid.
Try not to cook them all at the same time to avoid the oil temperature dropping too much.

I, or rather my wife, like them well cooked so we left them to cook for about ten minutes.

Do you have any suggestions or questions? Add a comment or go to the bottom of the site to read what other visitors have written.

Un gustoso fritto di totani

Un gustoso fritto di totani

Photo taken with Canon EOS RP and lens Canon RF 50.

A tasty fried squid, the recipe – Un encornet frit savoureux, la recette – Un sabroso calamar frito, la receta – Uma saborosa lula frita, a receita – Ein leckerer frittierter Tintenfisch, das Rezept – Món mực chiên ngon, công thức – 美味的炸鱿鱼，食谱 – おいしいイカフライ、レシピ
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La tartare di manzo che piace a me, la ricetta

La tartare di manzo che piace a me, la ricetta

La tartare di manzo che piace a me, la ricetta.
A dire la verità non è una vera e propria ricetta o comunque credo che ognuno a casa sua la faccia un po’ come gli piace e con gli ingredienti più graditi.
Un piatto veloce e, se la qualità dei prodotti è adeguata, molto buono.

Eccovi i miei ingredienti:
– 300 grammi di tartare di manzo (io trovo la fassona al supermercato) quella che preferite o che trovate o che potete permettervi
– un pizzico di sale e pepe
– un poco di cipolla sminuzzata
– olive taggiasche (io le trovo già snocciolate per fare prima)
– olio evo
– un cucchiaino di senape

Mischiare tutti gli ingredienti con una forchetta ed un cucchiaio fino ad ottenere un composto omogeneo e lasciare una mezzora a riposare.
Il piatto è pronto per essere gustato!

Qui in basso vi lascio un paio di scatti del mio piatto. Aggiungi un comment or go to the bottom of the site to read what other visitors have written.

La tartare di manzo che piace a me, la ricetta

La tartare di manzo che piace a me, la ricetta

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

The beef tartare I like, the recipe – Le tartare de boeuf que j’aime, la recette – El tartar de ternera que me gusta, la receta – O tártaro de carne que eu gosto, a receita – Das Rindertatar mag ich, das Rezept – Tôi thích món bánh tart thịt bò, công thức – 我喜欢的鞑靼牛肉，食谱 – 私が好きな牛肉のタルタル、レシピ
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Pollo al forno, la ricetta

Pollo al forno, la ricetta

Pollo al forno, la ricetta.

Ingredients:

– un pollo fresco (circa 1 kg)
– patate
– olio evo
– sale
– rosmarino
– salvia
– a discrezione dei gusti: aglio, timo, pepe, limone,

A dire la verità non c’è una vera e propria ricetta per cucinare il pollo al forno o almeno come si fa in casa mia è proprio semplice da realizzare.
Per prima cosa abbiamo bisogno di un bel pollo intero e (se volete il contorno) di qualche bella patata tagliata a pezzettini.
Mettiamo il pollo in una teglia di acciaio oppure (questo è stato un improvement recente in casa mia) una pirofila resistente al calore in porcellana.
Spennelliamo bene con olio evo e aggiungiamo sale, rosmarino e qualche foglia di salvia.
Mettiamo tutto in forno ventilato (preriscaldato) a 180° e lasciamo cuocere per un’oretta.
Ovviamente il tempo di cottura varierà a seconda della grandezza del pollo stesso.
Ogni tanto dare un’occhiata e, se riuscite, tappate con il sughetto che si forma durante la cottura.

Se volete un po’ di sprint alla croccantezza della pelle aggiungete il grill negli ultimi 5 minuti di cottura.

Se hai domande oppure se vuoi farmi sapere la tua opinione su questa ricetta lascia un commento cliccando here.

Questo poi è il risultato finale:

Pollo al forno, la ricetta

Pollo al forno, la ricetta

Pollo al forno, la ricetta

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

Baked chicken in Italy, my recipe – Poulet au four en Italie, ma recette – Pollo al horno en Italia, mi receta – Frango assado na Itália, minha receita – Gebackenes Hähnchen in Italien, mein Rezept – Gà nướng ở Ý, công thức của tôi – 意大利烤鸡，我的食谱イタリアの焼き鶏、私のレシピ –

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Polpo alla galiziana preparato a casa

Polpo alla galiziana preparato a casa

Polpo alla galiziana preparato a casa.
Non saprei dire se il polpo lo preferisco preparato alla genovese oppure alla galiziana.
In queste foto era alla spagnola per cui con paprika (mentre quello alla ligure non ha questa spezia ma limone ed olive).
Uno dei miei piatti preferiti senza dubbio.
Ho già descritto in un altro bel post la recipe!

Ti piace il polpo? Aggiungi un comment or go to the bottom of the site to read what other visitors have written.

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, with oil, salt and paprika, prepared at home – Poulpe à la galicienne, avec huile, sel et paprika, préparé maison – Pulpo a la gallega, con aceite, sal y pimentón, preparado en casa – Polvo à Galega, com azeite, sal e paprica, preparado em casa – Oktopus nach galicischer Art, mit Öl, Salz und Paprika, zu Hause zubereitet – Bạch tuộc kiểu Galicia, với dầu, muối và ớt bột, chế biến tại nhà – 加利西亚式章鱼，加油、盐和辣椒粉，在家准备 – ガリシア風タコ、油、塩、パプリカを自宅で調理
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Chicken stew with olives

Il pollo in umido con le olive

Chicken stew with olives.
One of my favorite dishes when I'm at home is chicken with olives, at least that's what we call it in our family.
Chicken breast cut into small pieces cooked in olive oil and a drop of tomato paste, pine nuts and olives.
Very tasty!

Have you ever tasted chicken cooked this way? Add a comment or go to the bottom of the site to read what other visitors have written.

Il pollo in umido con le olive

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

Stewed chicken with olives and pine nuts – Poulet mijoté aux olives et pignons de pin – Pollo guisado con aceitunas y piñones – Frango estufado com azeitonas e pinhões – Geschmortes Hähnchen mit Oliven und Pinienkernen – Gà hầm ô liu và hạt thông – 橄榄松子炖鸡 – 鶏肉のオリーブと松の実の煮込み