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Posts Tagged ‘cheese’

  1. Linguine all’Arancia con Pomodori Secchi – Apulian Italian Orange Pasta with Sundried Tomatoes

    May 19, 2015 by Varga László

    a2015-05-09-22.58

    Linguine all’Arancia con Pomodori Secchi – Apulian Italian Orange Pasta with Sundried Tomatoes

    I was recently for a long weekend in Southern Italy, in Puglia and Basilicata.
    The food there was very tasty, a lot of seafood and other fresh but simple ingredients.
    i Will definitely try soon some of the local recipes like the “patate riso e cozze” (potatoes. rice and mussels) or “orecchiette con cime di rapa” (orechiette pasta with broccoli rabe) and so on…

    When in Matera, a wonderful town, I bumped into the town’s farmer market.
    There were a lot of fresh greens, olives and other yummy vegetables.
    But what caught my eyes were the local cheese called caciocavallo – a semi matured cheese made from cow’s milk.
    The best of the best was though the sundried tomatoes – called in Italian pomodori secchi – so fragrant and red. I even bargained a bit for them 🙂
    The orange flavored linguine I bought from another picturesque town -Alborebello.

    When I returned home I improvised a recipe based on these 3 main ingredients: sundried tomatoes, caciocavallo cheese and orange linguine and here is the recipe:

    Ingredients (4 servings):

    • 250 g linguine all’arancia (linguine with orange)a2015-05-09-21.22.35
    • 50-75 g salted sundried tomatoes
    • 200 g caciocavallo cheese (or other hard cheese like provolone)

      a2015-05-09-21.23

      Linguine all’Arancia

    • 5 garlic cloves
    • 100 ml heavy cream
    • 1 small chilli pepper
    • virgin olive oil

    Preparation method:

    1. Cook the linguine pasta according to their instructions in salty water.
    2. Soak the sundried tomatoes in water.
    3. Chop coarsely the garlic cloves.
    4. Cut the cheese in small pieces.
    5. Heat 2-3 tablespoons olive oil in a pan over medium heat.
    6. Add the chopped garlic, chili pepper and sundried tomatoes and fry until fragrant and the tomatoes are a bit roasted.

      a2015-05-09-22.49

      Pomodori Secchi – Sundried Tomatoes

    7. Add the cheese to the pan and fry a few seconds until it starts to melt.

      a2015-05-09-22.51

      Linguine all’Arancia con Pomodori Secchi – Apulian Italian Orange Pasta with Sundried Tomatoes

    8. Drain the pasta and add to the pan.
    9. Stop the fire, add the cream and stir carefully to mix them all together.

      a2015-05-09-22.55

      Linguine all’Arancia con Pomodori Secchi – Apulian Italian Orange Pasta with Sundried Tomatoes

    10. a2015-05-09-22.59

      Linguine all’Arancia con Pomodori Secchi – Apulian Italian Orange Pasta with Sundried Tomatoes


  2. Acquacotta Maremmana – Italian Soup Recipe from Tuscany

    December 26, 2014 by Varga László

    Acquacotta Maremmana - Italian Soup Recipe from Tuscany 25

    Ingredients (5 servings):

    Acquacotta Maremmana - Italian Soup Recipe from Tuscany 01

    • 5 eggs (one egg per serving)
    • 6-8 small onions or 3-4 medium onionsAcquacotta Maremmana - Italian Soup Recipe from Tuscany 09
    • 400 g of ripe red tomatoes, I used a huge one from the farmers market
    • slices of stale bread
    • basil
    • fresh pecorino cheese
    • olive oil
    • salt and pepper
    • baby spinachAcquacotta Maremmana - Italian Soup Recipe from Tuscany 17
    • 4 medium carrots
    • 2 parsley rootsAcquacotta Maremmana - Italian Soup Recipe from Tuscany 02
    • 1 medium celery root with stalk and leaves

     Preparation method:

    1. Prepare the vegetable broth:
    2. Slice the roots: carrots, parsley and celery.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 03
    3. Melt the butter in a soup pot, add the sliced roots and fry them for 5 minutes in the butter.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 04
    4. Cover the pot with plenty of water (about 3 liters), add salt and pepper to taste and cook for about 40-60 minutes until the roots are done.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 05
    5. Meanwhile, clean the onions and cut into thin slices. Acquacotta Maremmana - Italian Soup Recipe from Tuscany 10
    6. Chop the celery stalk Acquacotta Maremmana - Italian Soup Recipe from Tuscany 12
    7. Wash the celery leaves and chop them coarsely.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 16
    8. Peel the tomatoes by placing them for a few minutes in boiling waterAcquacotta Maremmana - Italian Soup Recipe from Tuscany 06
    9. Cut them into quarters, remove the seeds and cut the flesh into cubes.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 08
    10. In a pan, put a tablespoon of olive oil and virgin olive oil to soften the onions on low heat.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 11
    11. Add a bit of chili flakes and cook for about 20-30 minutes until the onion is caramelized.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 13
    12. Add the chopped celery stalk,Acquacotta Maremmana - Italian Soup Recipe from Tuscany 15 pour a liter of the hot vegetable stock and keep cooking for another half an hour until the broth slowly halves.
    13. Add the tomato pulp, celery leaves, (baby) spinach and coarsely chopped basil. Adjust salt and pepper.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 19
    14. Once this time has elapsed (the result will be that of a kind of soup but still enough “soupy”) add the eggs, one at a time, directly into the pan making sure they do not break. Acquacotta Maremmana - Italian Soup Recipe from Tuscany 20
    15. Cook them for 3-4 minutes until they become poached eggs.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 24
    16. Toast the stale bread slices, i used the oven for this.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 22
    17. In each bowl put a slice of toast,Acquacotta Maremmana - Italian Soup Recipe from Tuscany 23 slices of cheese Acquacotta Maremmana - Italian Soup Recipe from Tuscany 21and pour over with a big spoon, acquacotta hot and one egg each.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 26Acquacotta Maremmana - Italian Soup Recipe from Tuscany 28

  3. Italian Wedding Soup Recipe

    September 25, 2014 by Varga László

    Italian Wedding Soup Recipe

     Ingredients ( 8 servings):

    • 400-500 g ground beefMain ingredients for Italian Wedding Soup Recipe
    • 1 l beef stock
    • 2 medium onions
    • 3 medium carrots
    • 2 medium parsley roots
    • 8 cloves garlic
    • about 10 tablespoons olive oil
    • 1 teaspoon salt
    • 1 teaspoons freshly ground black pepper
    • 2 eggs
    • Red pepper flakes
    • 3 Romaine lettuce (you can use escarole or spinach too)Italian Wedding Soup Recipe
    • 1/2 cup grated Parmesan cheeseItalian Wedding Soup Recipe
    • 3 stale/dry bread slices
    • 100 ml yogurt
    • 100 g orzo pastaItalian Wedding Soup Recipe

     

    Preparation method:

    1. Wash the greens, remove the white, harder parts of the leaves and cut them into bigger pieces.Italian Wedding Soup Recipe
    2. Grate the carrots.Italian Wedding Soup Recipe
    3. Chop the parsley roots, Italian Wedding Soup Recipegarlic and 1 onion Italian Wedding Soup Recipe
    4. In a soup pot, heat about 6 tablespoons oil over medium high heat.
    5. Add the onion, carrots and parsley root and half of the chopped garlic and saute about 5 minutes.Italian Wedding Soup Recipe
    6. Add the stock, bring to a boil and cook for about half an hour until the meatballs are prepared:
    7. Soak the bread slices in the yogurt for about 10 minutes, squeeze out the excessive yogurt.
    8. Grate the other onion.Italian Wedding Soup Recipe
    9. Combine the ground meat, soaked bread, 2 eggs, 1/4 cup of Parmesan cheese, grated onion, remaining chopped garlic,  salt and freshly ground black pepper in a bowl.Italian Wedding Soup Recipe
    10. Mix thoroughly, then form the mixture into 3-4 cm balls, about the size of a walnut.
    11. Spread 2 tablespoons of olive oil on the bottom of an ovenproof dish. and line up the meatballs in it.Italian Wedding Soup Recipe
    12. Roast int the preheated oven at 150 C for about 10-15 minutes until they get a bit of darkish red color.Italian Wedding Soup Recipe
    13. Add the meatballs and orzo pasta to the soup pot and cook 5 minutes.
    14. Add the greens, reduce the heat to low, cover and simmer for another 5 minutes.Italian Wedding Soup Recipe
    15. Serve while still hot and grate some extra Parmesan cheese atop.

    Italian Wedding Soup RecipeItalian Wedding Soup Recipe