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Posts Tagged ‘tomatoes’

  1. Stuffed Mushrooms with Gorgonzola and Mozzarella

    June 14, 2016 by Varga László

    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 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 😉

  2. Aquapazza – Italian Seafood Soup Recipe

    September 16, 2015 by Varga László

    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.  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. Rabo de Torro – Spanish Bull Tail Stew Recipe

    May 14, 2015 by Varga László

    Rabo de Torro - Spanish Bull Tail Stew 17

    I came across this recipe quite a time ago, but up till now whenever I found in shops oxtails, I was never in mood for cooking this dish.
    Recently I had a free long weekend and I finally set my mind on it.

    Ingredients (6 servings):Rabo de Torro - Spanish Bull Tail Stew 0

    • 2 kg cow tail / oxtailRabo de Torro - Spanish Bull Tail Stew 02
    • 400 g canned tomatoes
    • 1 l dry red wine (If Spanish is better 😉 )
    • 150 g wheat flour
    • 2 cups beef stock
    • 2 carrots
    • 2 medium onions
    • 1 bulb garlic
    • 1 red bell pepper
    • 2 teaspoon chopped ginger
    • 50 ml olive oil
    • 4 cloves
    • 4 bay leafs
    • salt and freshly ground pepper to taste

    Preparation Method:

    1. Cut the tails at each joint, Season the bull tail with salt and pepper.Rabo de Torro - Spanish Bull Tail Stew 03
    2. Place the tail pieces in a bowl, season with salt and pepper and add enough red wine to cover them all and let them marinate for 30-60 minutes.Rabo de Torro - Spanish Bull Tail Stew 05
    3. Dice the onions, chop the garlic and ginger.Rabo de Torro - Spanish Bull Tail Stew 04Rabo de Torro - Spanish Bull Tail Stew 06
    4. Slice thinly the carrots.Rabo de Torro - Spanish Bull Tail Stew 10
    5. Slice thinly the red bell pepper.Rabo de Torro - Spanish Bull Tail Stew 07  Rabo de Torro - Spanish Bull Tail Stew 09
    6. In a large cast iron pan heat olive oil over medium high heat.
    7. Remove the tails from the marinade drizzling down the liquid then dust them in flour, removing the excess flour.Rabo de Torro - Spanish Bull Tail Stew 08
    8. In batches, sear every piece of tail until browned on each side.
    9. Remove the bull tails from the pan and set them aside.
    10. Add a bit more oil to the pan and saute the onion and garlic for 5 minutes.
    11. Add the sliced bell pepper and sate 5 more minutes.Rabo de Torro - Spanish Bull Tail Stew 11
    12. Add the sliced carrots, bay leafs, cloves and ginger and saute 2 saute minutes.Rabo de Torro - Spanish Bull Tail Stew 12
    13. Place back the tail pieces into the pan, add the remaining wine and stock.
    14. Bring to a boil and then cover the pan and simmer it for 3 hours or more until the meat is tender and falling off the bones. Add some stock if needed.Rabo de Torro - Spanish Bull Tail Stew 13vRabo de Torro - Spanish Bull Tail Stew 14
    15. Serve with french fries.Rabo de Torro - Spanish Bull Tail Stew 15 Rabo de Torro - Spanish Bull Tail Stew 18