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Posts Tagged ‘easy’

  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. 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

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

    May 19, 2015 by Varga L谩szl贸

    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 馃檪
    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聽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