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Tagliolini with cod and cherry tomatoes, the recipe

I tagliolini con baccalà e pomodorini, la ricetta

Tagliolini with cod and cherry tomatoes, the recipe.
Some time ago now I went to lunch in Genoa, in one of the restaurants I frequented most often, the Piedigrotta pizzeria, and off the menu (if I remember correctly) there were these excellent tagliolini with cod and cherry tomatoes. Here is a delicious recipe.

Ingredients:

– 400 g of fresh tagliolini;
– 300 g of desalted cod;
– 200 g of cherry tomatoes;
– 2 cloves of garlic;
– 1 chilli pepper (optional);
– Extra virgin olive oil;
– Chopped fresh parsley;
– Salt and pepper to taste.

Preparation:

Cut the cod into pieces and make sure it is well desalted. If necessary, leave it to soak in cold water for 24-48 hours, changing the water every 8 hours.
In a large pan, heat a little extra virgin olive oil and add the crushed garlic cloves and the chilli pepper (if using). Fry for a few minutes until the garlic is golden. Add the cherry tomatoes cut in half and cook over medium heat for about 10 minutes, until the tomatoes are soft and release their juice.
Add the cod pieces to the pan with the tomatoes and cook for another 10 minutes, stirring gently to prevent the cod from falling apart too much. Season with salt and pepper.
In the meantime, cook the tagliolini in plenty of salted water following the instructions on the package. Drain them al dente and add them directly to the pan with the cod and cherry tomato sauce.
Mix the tagliolini well with the sauce, adding a little pasta cooking water if necessary to combine everything.
Serve the tagliolini with a sprinkling of chopped fresh parsley and a drizzle of raw extra virgin olive oil.
Enjoy your meal!

Have you ever tried pasta with this sauce?
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Here's the dish I ate that day:

Photo taken with Honor 20.

This is the official website: piedigrotta-ristorante-pizzeria.it.

Tagliolini with cod and cherry tomatoes, the recipe – Tagliolini à la morue et tomates cerises, la recette – Tagliolini con bacalao y tomates cherry, la receta – Tagliolini com bacalhau e tomate cereja, a receita – Tagliolini mit Kabeljau und Kirschtomaten, das Rezept – Công thức Tagliolini với cá tuyết và cà chua bi

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Saffron risotto or Milanese risotto, the recipe

Il risotto allo zafferano o alla milanese, la ricetta

Saffron risotto or Milanese risotto, the recipe.
Every now and then I love to enjoy a plate of saffron risotto and some time ago, the Chef on board, satisfied me with this dish!
Saffron risotto, also known as Milanese risotto, is one of the symbolic dishes of Lombard cuisine and the city of Milan. This delicacy, characterized by its intense yellow color and rich and creamy flavor, is perfect for delighting the palate on special occasions or simply to pamper yourself with a traditional dish. Let's see together how to prepare it.

Ingredients (for 4 people):

– 320 g of Carnaroli or Arborio rice;
– 1 l of meat broth (preferably beef);
– 1 small onion;
– 1 sachet of saffron (about 0.15 g);
– 50 g of butter;
– 50 g of grated Parmigiano Reggiano;
– 1 glass of dry white wine;
– 2 tablespoons of extra virgin olive oil;
– Salt to taste;
– Black pepper to taste (optional).

Preparation

First, prepare the broth, if possible, homemade with beef, celery, carrot and onion. Alternatively, you can use ready-made meat broth or a stock cube dissolved in hot water.
Then finely chop the onion. In a large, low saucepan, melt half the butter together with the extra virgin olive oil. Add the chopped onion and let it soften over low heat, stirring occasionally, until it becomes transparent.
Add the rice to the saucepan with the onion and toast it for a couple of minutes, stirring constantly. This step is essential to seal the grain and keep it al dente during cooking. Add the white wine and let the alcohol evaporate, continuing to stir.
Once the wine has evaporated, start adding the hot broth a ladle at a time, stirring frequently. Wait for the broth to be absorbed before adding the next ladle.
After about 10 minutes of cooking, dissolve the saffron in a ladle of hot broth and add it to the risotto. Continue cooking, adding broth until the rice is al dente (about 18-20 minutes in total).
When the risotto is cooked to perfection, remove it from the heat. Add the remaining butter and the grated Parmigiano Reggiano. Stir vigorously to blend the risotto, obtaining a creamy and smooth consistency.
Taste and adjust the salt, if necessary. If desired, add a sprinkling of freshly ground black pepper.
Let the risotto rest for a couple of minutes before serving. Divide it among the plates and, if you like, decorate with a few saffron pistils.
Tips.
Quality of ingredients: using high-quality ingredients, especially rice, broth and Parmigiano Reggiano, will make the difference in the final result.
Consistency in cooking: continuously stirring the risotto during cooking helps to release the starch from the rice, giving the dish its characteristic creaminess.
Variation: for an extra touch of flavour, you can add beef marrow to the onion during the sautéing phase, following the Milanese tradition.
Saffron risotto is a dish that combines simplicity and refinement, capable of conquering even the most demanding palates. Enjoy your meal!

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Photo taken with Honor 20.

Risotto alla Milanese (also called yellow rice and saffron risotto, ris sgiald or risot a la milanesa in the Lombard language) is, together with cotoletta alla Milanese and panettone, the most typical and well-known dish of Milan. It is a risotto whose main ingredients, in addition to those needed to prepare a white risotto, are saffron, from which its characteristic yellow color derives, and beef marrow. It can also be served as a side dish for ossobuco, another typical Milanese dish.
Continue and learn more on Wikipedia

Saffron or Milanese risotto, the recipe – Risotto au safran ou milanais, la recette – Risotto al azafrán o milanesa, la receta – Risoto de açafrão ou milanês, a receita – Safran- oder Mailänder Risotto, das Rezept – Công thức nấu món risotto nghệ tây hoặc Milanese

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

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Scaloppine with white wine and cream, the recipe

Le scaloppine al vino bianco e panna, la ricetta

Scaloppine al vino bianco e panna, la ricetta.
This is one of my favorite dishes that my mom makes. I think it's a Swiss dish because it's a variation of the more classic scaloppine al vino bianco.
We serve it with parboiled rice (or basmati).

Ingredients:

– 4 slices of veal;
– 1 glass of dry white wine;
– 200 ml of cooking cream;
– 1 small onion;
– 2 tablespoons of olive oil;
– 30 g of butter;
– Flour to taste;
– Salt and pepper to taste;
– Parboiled rice;
– Two glasses of meat broth.

Preparation:

First start by preparing the rice, since it takes about twenty minutes to be ready. In a small saucepan, brown some onion with a knob of butter; once the onion is lightly browned, add the rice and add the broth. Check every now and then if there is still liquid and, if necessary, add more broth.
Preparation of the slices: lightly flour the veal slices and shake them to remove the excess flour. In a large pan, heat the olive oil and butter. Add the veal slices and cook them over medium-high heat for about 2-3 minutes per side, until golden. Remove the slices from the pan and set aside.
In the same pan, add the finely chopped onion and fry until it becomes transparent. Pour in the white wine and let the alcohol evaporate for a few minutes. Add the cooking cream and mix well. Leave to cook on low heat for about 5 minutes, until the sauce thickens slightly.
At this point, return the veal slices to the pan and leave them to cook in the sauce for another 2-3 minutes, turning them once, so that they are well flavoured.
Season with salt and pepper to taste.
Serve the scallops in white wine and cream hot, accompanied by rice.

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Le scaloppine al vino bianco e panna, la ricetta

Le scaloppine al vino bianco e panna, la ricetta

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

Scaloppine with white wine and cream, the recipe – Coquilles Saint-Jacques au vin blanc et crème, la recette – Vieiras al vino blanco y nata, la receta – Vieiras com vinho branco e natas, a receita – Jakobsmuscheln mit Weißwein und Sahne, das Rezept – Công thức làm sò điệp với rượu vang trắng và kem

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Tagliatelle with butter and truffle, the recipe

Le tagliatelle al burro e tartufo, la ricetta

– 400 g of fresh tagliatelle;
– 50 g of butter;
– 1 jar of black truffle (about 20-30 g);
– Salt to taste;
– Grated Parmigiano Reggiano (optional).better.

Ingredients

– 400 g di tagliatelle fresche;
– 50 g di burro;
– 1 barattolino di tartufo nero (circa 20-30 g);
– Sale q.b.;
– Parmigiano Reggiano grattugiato (opzionale).

Preparation

First, bring a large pot of salted water to a boil. Cook the fresh tagliatelle according to the package instructions, usually for 2-3 minutes, until al dente.
While the tagliatelle is cooking, melt half the butter in a large skillet over medium-low heat (keep the other half in the fridge until just before you use it). Make sure the butter doesn’t burn, just melt and turn lightly golden.
Grate half the truffle directly into the pan with the melted butter. Stir gently to combine the flavors.
Drain the tagliatelle, reserving a little of the cooking water. Add the tagliatelle to the pan with the butter and truffle. Add the other half of the butter and stir well to coat the tagliatelle with the sauce. If necessary, add a little of the cooking water to make it creamier.
Season with salt to taste. Grate the remaining truffle over the tagliatelle before serving. If desired, you can add a sprinkling of grated Parmigiano Reggiano.
Serve the tagliatelle with butter and truffle immediately, piping hot.

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Photo taken with Honor 20.

Tagliatelle with butter and truffle, the recipe – Tagliatelles au beurre et à la truffe, la recette – Tagliatelle con mantequilla y trufa, la receta – Tagliatelle com manteiga e trufa, a receita – Tagliatelle mit Butter und Trüffel, das Rezept – Công thức Tagliatelle với bơ và nấm truffle

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Sardinian gnocchi with meat sauce, the recipe

I gnocchetti sardi al sugo di carne

Sardinian gnocchetti with meat sauce, the recipe.
Some time ago I had the pleasure of working with a great Maitre d’Hote, Gianni, who often delighted us by preparing some succulent dish.
These Sardinian gnocchetti were one of my favorites!
And here is the traditional recipe for preparing Sardinian gnocchetti with meat sauce.

Ingredients

For the Sardinian gnocchi (malloreddus):
– 500 g of durum wheat semolina;
– Water to taste;
– A pinch of salt.
For the meat sauce:
– 500 g of beef (preferably stew or minced meat);
– 1 onion;
– 2 cloves of garlic;
– 1 carrot;
– 1 stick of celery;
– 800 g of tomato puree;
– 200 ml of red wine;
– Extra virgin olive oil to taste;
– Salt to taste;
– Black pepper to taste;
– 1 bay leaf;
– Grated Sardinian pecorino cheese (optional).

Preparation

Preparation of Sardinian gnocchi:
1. Dough: in a large bowl, pour the durum wheat semolina and a pinch of salt. Add warm water a little at a time and knead until the dough is smooth and homogeneous.
2. Formation of the gnocchi: take small pieces of dough and form cylinders about 2 cm long. Press each cylinder on a ridged surface (for example, a grater or a ridged board) to obtain the characteristic ridged shape of malloreddus.
3. Rest: let the gnocchi rest on a floured cloth for at least 30 minutes before cooking them.
Preparation of the meat sauce:
1. Preparation of the soffritto: finely chop the onion, garlic, carrot and celery. In a large saucepan, heat a little extra virgin olive oil and add the chopped vegetables. Fry over medium heat until the vegetables are soft and the onion is golden.
2. Cooking the meat: Add the meat to the sauce and brown it well on all sides. Pour in the red wine and let the alcohol evaporate.
3. Adding the tomato: Add the tomato puree, bay leaf, salt and pepper to taste. Mix well and bring to the boil.
4. Slow cooking: Lower the heat and let the sauce cook over low heat for about 2 hours, stirring occasionally. If the sauce dries out too much, add a little hot water.
5. Adjusting the flavor: Add salt and pepper if necessary and remove the bay leaf.
Cooking the Sardinian gnocchi:
1. Cooking in boiling water: Bring a large pot of salted water to the boil. Cook the Sardinian gnocchetti for about 8-10 minutes, or until al dente.
2. Draining: drain the gnocchetti and transfer them directly to the saucepan with the meat sauce.
3. Stirring: mix the gnocchetti with the sauce well to blend the flavors.
Service:
1. Plating: serve the Sardinian gnocchetti with the meat sauce piping hot, sprinkled with grated Sardinian pecorino, if desired.
2. Garnish: you can decorate with a drizzle of raw extra virgin olive oil and a fresh basil leaf for a touch of color and freshness.

Enjoy your meal!

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Photo taken with Honor 20.

Sardinian gnocchi with meat sauce, the recipe – Gnocchis sardes à la sauce à la viande, la recette – ñoquis sardos con salsa de carne, la receta – Nhoque da Sardenha com molho de carne, a receita – Sardische Gnocchi mit Fleischsauce, das Rezept – Công thức món gnocchi Sardinian với nước sốt thịt

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

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Grilled Octopus with Fried Rice, the Recipe

Il polpo alla griglia con riso fritto, la ricetta

Grilled octopus with fried rice, the recipe.
I have tasted grilled octopus several times (in Spain, Greece and Italy) and I like it very much. Using all the experience and some advice online I found the perfect recipe for my tastes that I describe here. The dish is accompanied by fried rice prepared by my wife who I will ask to write the preparation.

Ingredients

– a nice octopus (fresh or frozen);
– half an onion;

For the marinade:
– oil;
– lemon;
– garlic;
– chili pepper;
– white wine;
– soy sauce;
– salt;
– pepper;
– sweet paprika.

Preparation

First you need to boil the octopus: in a nice pot full of water add half an onion (and some other flavors if you like) and boil for about half an hour for every half a kilogram of weight.
Once the octopus is cooked (you can test its softness with a fork and possibly let it cook a little longer) remove it from the water and let it cool.
When it is lukewarm we cut it into smaller pieces for the marinade, leaving the tentacles whole.
Now, in a container (I recently bought some plastic bags with an airtight seal, very useful for marinades), add the ingredients for the marinade (all of them) and the chicken.
I leave them to infuse for a couple of hours outside the fridge to let the flavors absorb well.

Now all you need is a nice grill (or if you're lucky, a barbecue), bring it to temperature and place the octopus on it for a few minutes just to make it crispy and little more.

We plate with fried rice (or any other side dish you like) and we are ready to enjoy a dish with excellent flavor!

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Photo taken with Honor 20.

It is considered one of the most intelligent invertebrates; for example, it has been demonstrated that the common octopus has the ability to learn if subjected to association learning tests and by observing others of its species, an ability that had only been demonstrated in some mammals. This last evidence is quite surprising, since, being the octopus a strongly solitary animal, such behavior, typical of animals with social relationships, would seem inexplicable.
Continue and learn more on Wikipedia

Grilled octopus with fried rice, the recipe – Poulpe grillé au riz sauté, la recette – Pulpo a la plancha con arroz frito, la receta – Polvo Grelhado com Arroz Frito, a receita – Gegrillter Oktopus mit gebratenem Reis, das Rezept – Công thức bạch tuộc nướng với cơm chiên
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Spaghetti with garlic and oil, the recipe

Spaghetti aglio e olio, la ricetta

Spaghetti aglio e olio, the recipe.
Spaghetti aglio e olio are a classic of Italian cuisine, simple but full of flavor. This version without chili pepper is perfect for those who prefer a more delicate but still delicious flavor.

Ingredients

– 320 g of spaghetti;
– 4 cloves of garlic;
– 100 ml of extra virgin olive oil;
– Salt to taste;
– Chopped fresh parsley.

Preparation

First, peel the garlic cloves and slice them thinly.
In a large pot, bring plenty of salted water to a boil. Cook the spaghetti al dente according to the package directions.
While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium-low heat. Add the sliced ​​garlic and brown slowly, without burning it, for about 2-3 minutes.
Drain the spaghetti a couple of minutes in advance, reserving a cup of the cooking water. Add the spaghetti to the pan with the oil and garlic, stirring well to flavor it and release some of the starch. If necessary, add a little cooking water to better mix everything together and to form the "famous" creamy sauce.
Distribute the spaghetti among the plates, garnishing with a little chopped fresh parsley, if desired. Serve immediately.

Tips: For a more intense flavor, you can lightly crush the garlic cloves before slicing them; use a high-quality extra virgin olive oil to get the best possible flavor; always save a little of the pasta cooking water to help blend the sauce.

Spaghetti aglio e olio is a versatile and quick recipe, ideal for a simple but tasty dinner. Try this version without chili pepper for a light and aromatic dish, perfect for any occasion.
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Photo taken with Honor 20.

Spaghetti with garlic and oil, the recipe – Spaghetti à l’ail et à l’huile, la recette – Espaguetis con ajo y aceite, la receta – Esparguete com alho e azeite, a receita – Spaghetti mit Knoblauch und Öl, das Rezept – Spaghetti mit Knoblauch und Öl, das Rezept

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.

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Paccheri with lobster, cherry tomatoes and courgettes, the recipe

I paccheri con aragosta, pomodorini e zucchine, la ricetta

Paccheri with lobster, cherry tomatoes and courgettes, the recipe.
An elegant and tasty first course, ideal for a special dinner or an important occasion. This recipe combines the sweetness of lobster with the freshness of cherry tomatoes and courgettes, creating an irresistible balance of flavours.

Ingredients

– 320 g paccheri;
– 2 lobsters (about 800 g each);
– 200 g cherry tomatoes;
– 2 medium courgettes;
– 2 cloves garlic;
– 1 small onion;
– Extra virgin olive oil to taste;
– Salt and pepper to taste;
– Chopped fresh parsley;
– Dry white wine to taste;
– Chili pepper (optional);

Preparation

Preparing the lobster: Bring a pot of salted water to the boil. Add the lobsters and cook for about 8-10 minutes. Drain and let cool slightly. Remove the meat from the tails and claws, cut into pieces and set aside.
Wash and halve the cherry tomatoes. Wash and cut the courgettes into thin rounds. Finely chop the onion and garlic cloves. Heat a drizzle of extra virgin olive oil in a large pan. Add the chopped onion and garlic and fry until golden. Add the courgettes and cherry tomatoes, season with salt and pepper and cook over medium heat for about 10 minutes, until the vegetables are tender.
Pour the lobster pieces into the pan with the vegetables, add a little white wine and let evaporate. If desired, add some chilli pepper for a touch of spiciness. Cook for another 5 minutes, stirring gently.
Bring a pot of salted water to the boil and cook the paccheri al dente, following the instructions on the package. Drain and transfer directly to the pan with the sauce.
Gently mix the paccheri with the lobster sauce, cherry tomatoes and courgettes, adding a little of the pasta cooking water if necessary to combine everything well.
Divide the paccheri among the plates, sprinkle with chopped fresh parsley and a drizzle of raw extra virgin olive oil. Serve immediately.

Paccheri with lobster, cherry tomatoes and zucchini is a refined and tasty dish, perfect for surprising your guests with a recipe that combines the simplicity of fresh ingredients with the richness of the flavor of lobster. Try it and let your guests fall in love with this delight.
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Photo taken with Honor 20.

Paccheri with lobster, cherry tomatoes and courgettes, the recipe – Paccheri au homard, tomates cerises et courgettes, la recette – Paccheri con bogavante, tomates cherry y calabacines, la receta – Paccheri com lavagante, tomate cereja e courgette, a receita – Paccheri mit Hummer, Kirschtomaten und Zucchini, das Rezept – Công thức Paccheri với tôm hùm, cà chua bi và bí xanh

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Prawn tails in batter and tartar sauce, the recipe

Code di gamberi in pastella e salsa tartara, la ricetta

Battered prawn tails and tartar sauce, the recipe.
Battered prawn tails are a tasty and crunchy appetizer, perfect for any occasion. This simple and tasty recipe will win over your guests and will certainly be a success. On board, every now and then and for some cocktails or special occasions, they are prepared and they are delicious.
So, taking inspiration from this photo, I decided to write the recipe for you.

Ingredients

For the batter:
– 200g 00 flour;
– 250ml iced sparkling water;
– 1 egg;
– 1 pinch of salt.
For the prawns:
– 500g fresh prawn tails;
– Salt and pepper to taste;
– Peanut oil for frying;
– Lemon juice (optional).
For the Tartata Sauce:
– 200ml mayonnaise;
– 1 tbsp chopped capers;
– 1 gherkin, finely chopped;
– 1 tbsp chopped fresh parsley;
– 1 tsp Dijon mustard;
– 1 tbsp lemon juice;
– Salt and pepper to taste.

Preparation

Prepare the shrimp: shell and clean the shrimp tails, removing the intestinal thread with a toothpick. Rinse them well under cold running water, then dry them with kitchen paper. Season with a pinch of salt and pepper.
Prepare the batter: in a bowl, mix the flour with the salt. Add the iced sparkling water and the egg, then mix quickly with a whisk until you obtain a smooth and homogeneous batter. Do not overmix, the batter should remain slightly lumpy to be more crispy.
Prepare the tartar sauce: in a bowl, combine the mayonnaise, capers, gherkin and parsley. Add the Dijon mustard and lemon juice, mixing well until the mixture is smooth. Adjust the salt and pepper to taste. Cover the bowl and refrigerate for at least 30 minutes before serving, so the flavors can meld.
Fry the shrimp: Heat the peanut oil in a deep frying pan until it reaches 350-355°F (170-180°C). Dip each shrimp tail into the batter, letting the excess drip off, then fry in the hot oil until golden and crispy, about 2-3 minutes. Drain on paper towels to remove excess oil.

Serve the battered shrimp tails with the tartar sauce on the side in a small bowl. Your guests can dip the shrimp in the sauce, adding a creamy, savory touch to the dish.

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Code di gamberi in pastella e salsa tartara, la ricetta

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Prawn tails in batter and tartar sauce, the recipe – Queues de crevettes en pâte et sauce tartare, la recette – Colas de camarón rebozadas y salsa tártara, la receta – Caudas de camarão em massa e molho tártaro, a receita – Garnelenschwänze im Teig und Remoulade, das Rezept – Công thức đuôi tôm tẩm bột và sốt tartar

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Swordfish carpaccio with saffron, the recipe

carpaccio di pesce spada aromatizzato allo zafferano

Saffron-flavored swordfish carpaccio, the recipe.
One of my favorite dishes is marinated swordfish capriccio and when I can I gorge myself on it.
Here I write the recipe on how to prepare it.

Ingredients

– 300 g fresh swordfish fillet;
– Saffron threads (about 0.5 g);
– Juice of 1 lemon;
– 2 tablespoons extra virgin olive oil;
– Salt to taste;
– Freshly ground black pepper to taste;
– Fresh basil leaves to garnish (optional);
– Parmigiano Reggiano flakes to garnish (optional).

Preparation

First, make the saffron marinade. In a small bowl, pour a small amount of boiling water over the saffron threads and let them infuse for about 10-15 minutes. This will allow the saffron flavor to infuse into the water.
In the meantime, cut the swordfish fillet into very thin slices, preferably with a sharp knife. Arrange the slices evenly on a serving plate, covering the entire surface.
Once the saffron has finished infusing, drain the water (you can also lightly press the threads to extract every drop of flavor). Add the lemon juice and olive oil to the infused saffron and mix well to create a flavorful marinade.
Pour the marinade over the swordfish arranged on the plate. Make sure each slice of fish is evenly covered with the marinade.
Add a light sprinkle of salt and freshly ground black pepper to the surface of the carpaccio.
Cover the dish with cling film and leave to marinate in the fridge for at least 30 minutes. This will allow the fish to absorb the flavours of the marinade.
Before serving, garnish the carpaccio with a few fresh basil leaves and, if desired, add a few flakes of parmesan cheese for an extra hint of flavour.
Serve the fresh and aromatic swordfish carpaccio as a starter or a light main course. Accompany with slices of crusty bread or croutons, if you prefer.
Enjoy!

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carpaccio di pesce spada aromatizzato allo zafferano

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Swordfish carpaccio flavored with saffron, the recipe – Carpaccio d’espadon parfumé au safran, la recette – Carpaccio de pez espada al azafrán, la receta – Carpaccio de espadarte aromatizado com açafrão, a receita – Schwertfisch-Carpaccio mit Safrangeschmack, das Rezept – Công thức cá chép cá kiếm có hương vị nghệ tây – 藏红花调味剑鱼生牛肉片的食谱 – カジキのカルパッチョ サフラン風味 レシピ

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