Tag: cheese

Ostrich Steak, Potato Latkes Fried in Butter and Crumbled Blue Stilton Cheese Recipe

Ingredients (2 servings)

  • 500 g ostrich steaks
  • 500 g potatoes
  • 100 g crumbled blue Stilton cheese
  • 100 g butter
  • 50 ml vegetable oil
  • salt and pepper to taste

Preparation method:

  1. Wash the ostrich pieces, then pat them dry with paper towels. Sprinkle over generously salt and freshly ground black pepper.
  2. Wash carefully and thoroughly the potatoes and grate them with their skins on.
  3. Melt half of the butter in a thick bottom frying pan and add the oil.
  4. Fry the steaks over high heat for 4 minutes on one side, then 4 more minutes on the other side.
  5. Remove the ostrich stakes from pan and let them rest for a few minutes while preparing the latke.
  6. Add the grated potatoes to the frying pan and add on top the remaining butter, season with salt and freshly ground black pepper.
  7. Fry over medium-high heat for 3-5 minutes until golden, then flip and fry some minutes more till golden on the other side.
  8. Serve the ostrich steak sliced, with the potato latkes and some crumbled blue stilton cheese.

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

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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” (orecchiette 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 flavoured linguine I bought from another picturesque town -Alberobello.

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 sun-dried tomatoes
  • 200 g caciocavallo cheese (or other hard cheese like provolone)

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    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, chilli pepper and sundried tomatoes and fry until fragrant and the tomatoes are a bit roasted.

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    Pomodori Secchi – Sundried Tomatoes
  7. Add the cheese to the pan and fry a few seconds until it starts to melt.

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    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.

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    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

Acquacotta Maremmana – Italian Soup Recipe from Tuscany

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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