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  1. Stuffed Mushrooms with Gorgonzola and Mozzarella

    June 14, 2016 by Varga L谩szl贸

    a2016-06-11-18.31

    Ingredients (4 servings):

    • 1 kg bigger portobello/champignon mushrooms
    • 200 g cherry tomatoes
    • 100 ml tomato paste (passata)
    • 100 g mozzarella cheese
    • 100 g gorgonzola cheese
    • 1 red hot chili pepper
    • 2-4 tablespoons olive oil
    • salt and pepper to taste

     

    Preparation method:

    1. Wash and clean the mushrooms, removing their stems.
    2. Chop the mushroom stems聽and the chili peppers.
    3. Heat the olive oil in a frying pan and fry the chopped mushrooms and chilies.a2016-06-11-17.51.36
    4. Add the halved cherry tomatoes and passata, keep frying and stirring until thickens.a2016-06-11-17.58
    5. Add half of the grated mozzarella and keep stirring for a few seconds until it’s melted and fully incorporated into the sauce.
    6. Place the mushrooms in a tray top side down and scoop on each of them some sauce.a2016-06-11-18.05
    7. Add to each mushroom some gorgonzola cubes a2016-06-11-18.08and top with grated mozzarella.a2016-06-11-18.11
    8. Place the tray with mushroom in the oven and bake at 150 C for about 10-15 minutes until the cheeses have melted.a2016-06-11-18.26
    9. Serve while still hot and melting 馃槈

  2. Pheasant Stewed in Apple Cider, Mushrooms and Pork Sausages with Zucchini Mashed Potatoes

    June 13, 2016 by Varga L谩szl贸

    a2016-05-15-01.45

    Ingredients (4-6 servings):

    • 2 tbsp flour
    • 1 whole pheasanta2016-05-14-22.30
    • a pair smoked pork sausages
    • 2 onions
    • 600 ml apple cidera2016-05-14-23.23
    • 2-3 tablespoons pork lard
    • 3 bay leaves
    • 1 red hot chili pepper
    • 1 garlic head
    • 4 celery stick slices
    • 50 ml double cream
    • a few branches of thymea2016-05-14-23.16.38

    for the Mashed potatoes

    • 1 kg large potatoes
    • 100 g butter
    • 2 zucchinisa2016-05-15-01.03

     

    Preparation method:

    1. Cut the sausages into thick slices.a2016-05-14-22.27
    2. Chop the onions and the chili pepper.a2016-05-14-22.24.45
    3. Chop the celery stalks.a2016-05-14-23.03
    4. Melt the lard in a frying pan and brown the pheasant on all sides together with the sliced sausages and the whole garlic cloves.a2016-05-14-22.37a2016-05-14-22.59
    5. Place some lard from he pheasant frying into a large pot and fry the chopped onions, chili pepper and bay leaves until fragrant.a2016-05-14-22.51
    6. Add the pheasant and the celery, the thyme branches, the apple cider and fill the rest of the pot with water, season with salt and freshly ground pepper.a2016-05-14-23.10
    7. Bring to boil, and cook over medium heat for about 2 hours until the pheasant is soft.
    8. About one hour into the cooking add the halved mushrooms.a2016-05-14-23.16
    9. When the meat is fork tender, remove it from the cooking pot and leave it to rest about 15 minutes before cut it into pieces.a2016-05-15-00.37
    10. Meanwhile add the flour diluted into a bit of water, the double cream, stir it well and cook about 30 minutes to thick up cooking juices into a gravy.
    11. Meanwhile boil the potatoes in their skins until fork tender.
    12. Peel their skins and mash them, add the butter.a2016-05-15-00.53.43
    13. Wash the zucchinis, grate them a2016-05-15-01.04聽and slowly integrate them into the mashed potatoesa2016-05-15-01.07

  3. Aquapazza – Italian Seafood Soup Recipe

    September 16, 2015 by Varga L谩szl贸

    Aquapazza Italian Seafood Soup Recipe 8

    Ingredients (4-6 servings)

    • 500 g mulletsAquapazza Italian Seafood Soup Recipe 1
    • 500 g mussels
    • 500 g mackerel fillets
    • 4 tomatoes
    • 1 garlic head
    • 1 red hot chili pepper
    • 2 green onion
    • olive oil
    • 200 ml Italian red wine – I used some Montepulciano
    • 200 ml water
    • Salt to taste
    • grated mozzarella (optional)

     

    Preparation method:

    1. Wash and clean the fishes and mussels.
    2. Chop the garlic and chili pepper.
    3. Dice finely the tomatoes.
    4. Heat the olive oil in a medium soup pot, add the garlic and fry it until fragrant over medium heat.聽聽Aquapazza Italian Seafood Soup Recipe 2
    5. Add the diced tomatoes to the pot and keep frying, stirring until tomatoes are softenAquapazza Italian Seafood Soup Recipe 3
    6. Add the cleaned mullets and mussels and fry them for another 1-2 minutes.Aquapazza Italian Seafood Soup Recipe 4
    7. Add the wine and water and the mackerel fillets and cook for about 3-5 minutes over low heat.Aquapazza Italian Seafood Soup Recipe 5Aquapazza Italian Seafood Soup Recipe 6
    8. Add the chopped green onions and cook for another 30 seconds.Aquapazza Italian Seafood Soup Recipe 7
    9. Serve while hot, garnish with some extra chopped green onions.
    10. You can top it with some grated mozzarella to melt.Aquapazza Italian Seafood Soup Recipe 9