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Posts Tagged ‘italian’

  1. Rabbit Bolognese – A Jamie Oliver Adapted Recipe

    April 13, 2015 by Varga László

    Rabbit Bolognese 17

    I came across these Rabbit bolognese recipe on Jamie Oliver’s site. I found it very interesting especially the slow-cooking part in the oven for 12 hours… 🙂

    So I gave it a try and my version of the recipe is here:

    Ingredients (serve 12):

    • 1 whole rabbit, including internal organsRabbit Bolognese 01
    •  slices smoked bacon, roughly chopped
    • 4 bay leaves
    • 1 bulb garlic
    • 1 leek
    • 2 carrots
    • 2 parsley rootsRabbit Bolognese 03
    • 1 parsnip
    • 2 sticks celery
    • 2 medium onionsRabbit Bolognese 05
    • 500 g abalone (oyster) mushroomsRabbit Bolognese 07
    • 2 x 400 g tinned chopped tomatoes
    • 2 bunches green onions
    • 500 ml good lager beer
    • 2 teaspoons ground nutmeg
    • 1/2 lemon
    • 1 l passata
    • a few sprigs of fresh thyme
    • olive oil

    Preparation method:

    1. Preheat the oven to 110°C.  Rabbit Bolognese 16
    2. Dice the bacon into small cubes.Rabbit Bolognese 08
    3. Wash the carrots, parsley root, parsnip and celery sticks.
    4. In a large pot, cast iron if available, heat a bit of olive oil and fry the bacon cubes until golden.Rabbit Bolognese 09
    5. Add the whole rabbit, internal organs,Rabbit Bolognese 04 bay leaves, thyme sprigs, whole garlic bulb, leek, carrots, parsley roots, parsnip, celery, onions, mushrooms, tinned tomatoes, beer, tomato purée, the half lemon,Rabbit Bolognese 06 green onions and water to cover all ingredients.Rabbit Bolognese 10
    6. Season with the ground nutmeg, salt and freshly ground black pepper.
    7. Place the pot into the oven and let it cook for 12 hours. If having an electric oven -like me- you don’t need to put the lid on but for gas ones do put the lid.
    8. When cooked, take out the pot from the oven and it cool down a bit.Rabbit Bolognese 11
    9. Pick the meat pieces out of the pot, flake them and discard the bones. Rabbit Bolognese 12 Rabbit Bolognese 13
    10. Using your hand hands, squeeze the vegetables into a puree-like consistence.
    11. Pour any juices left behind into the new pan, then go back in and have another rummage to make sure you haven’t missed anything.
    12. Chop the mushrooms into small pieces.Rabbit Bolognese 14
    13. Sift the juice for any remaining bones, then return the meat flakes, mushrooms and the vegetable puree.
    14. Add the passata, season to taste with some extra salt, pepper and nutmeg. Bring to boil and let it cook until it reduces to the desired sauce thickness, about 1 hour.
    15. Serve with penne or similar shape Italian pasta,Rabbit Bolognese 15 grate some Parmigiano Reggiano (Parmesan) or Pecorino cheese atop.Rabbit Bolognese 18 And why not, a glass of Rose wine!
    16. Place the remaining bolognese sauce into plastic bags and freeze them, and reheat them whenever you need a quick and yummy food.

  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. Pappardelle with Porcini Mushrooms – Italian Recipe

    October 20, 2014 by Varga László

    Pappardelle with Porcini Musrooms - Italian Recipe 17

    Ingredients (4 servings):

    • 1/4 cup extra-virgin olive oil
    • 1 medium onion
    • 4-5 garlic cloves
    • 500-600 g fresh porcini mushroomsPappardelle with Porcini Musrooms - Italian Recipe 02
    • 1/2 cup white winePappardelle with Porcini Musrooms - Italian Recipe 09
    • 250 g pappardelle pastaPappardelle with Porcini Musrooms - Italian Recipe 11
    • a handful of parsley leaves Pappardelle with Porcini Musrooms - Italian Recipe 13

     

    Preparation method:

    1. Wash carefully the porcini mushrooms under running water and dice them into 2-3 cm cubes.Pappardelle with Porcini Musrooms - Italian Recipe 04Pappardelle with Porcini Musrooms - Italian Recipe 03
    2. Chop finely the garlic.Pappardelle with Porcini Musrooms - Italian Recipe 05
    3. Chop finely the onions.
    4. In a large frying pan, heat the olive oil over medium heat.Pappardelle with Porcini Musrooms - Italian Recipe 06
    5. Add the onions and garlic and fry them until translucent and fragrant.
    6. Add the diced porcini mushroom, the wine, salt and freshly ground black pepper. Cook until the wine has evaporated.Pappardelle with Porcini Musrooms - Italian Recipe 07
    7. Fry stirring now and the for another 10 minutes.Pappardelle with Porcini Musrooms - Italian Recipe 12
    8. Meanwhile cook the pappardelle according to their instruction.Pappardelle with Porcini Musrooms - Italian Recipe 14
    9. Add the cooked pappardelle to the frying pan with mushrooms. Add the chopped parsley and double cream.Pappardelle with Porcini Musrooms - Italian Recipe 15
    10. Give them a gentle stir and fry them for another minute.Pappardelle with Porcini Musrooms - Italian Recipe 16
    11. Serve while hot with a glass of the remaining Italian wine.Pappardelle with Porcini Musrooms - Italian Recipe 18Pappardelle with Porcini Musrooms - Italian Recipe 20