Tag: italian cooking

2. Primi (pasta, risotto)7 Comments

Fusilli ai Peperoni (Pasta with roasted peppers)

StefanGourmet

A simple and healthy dish with a delicious flavor: pasta with roasted peppers. The other flavors (basil, anchovies, garlic, chilli pepper) are only used to support and enhance the flavor of roasted peppers. Ingredients For 2 servings 150-200 grams (1/3-1/2 pound) of fusilli or other short pasta such as rigatoni 2 red peppers 500 grams (1 pound) plum tomatoes 3 anchovy fillets, minced (optional) 1 clove garlic, minced dried chilli pepper olive oil salt 6 leaves basil Preparation Preheat the oven to 250C/480F. Brush the red peppers lightly with olive oil. This helps to cook the skin at a higher … Continue reading Fusilli ai Peperoni (Pasta with roasted peppers)

Basics8 Comments

How to make your own Pesto alla Genovese

StefanGourmet

Pesto is one of those things that is so much better when you make it yourself rather than buy it in a store! I’m talking about the most common and famous type of pesto here: Pesto alla Genovese. This sauce is made from basil, pine nuts, garlic, extra virgin olive oil, parmigiano reggiano, aged pecorino, and some salt. If you buy a jar of pesto in a store, chances are that it will contain parsley, sunflower oil, cashew nuts, or even potato. Not to mention preservatives. But the worst problem is that store-bought pesto in most cases has a strong … Continue reading How to make your own Pesto alla Genovese

Secondi di Carne (meat dishes)17 Comments

Saltimbocca alla Romana (Veal scaloppine with prosciutto and sage)

StefanGourmet

Saltimbocca literally means “jump in the mouth” because it’s so delicious. Fortunately, it’s just as easy to make them as they are delicious. There are many variations of saltimbocca, some even substitute veal for chicken or pork, but the constant factor is the mouth-watering combination of tender veal scaloppine with prosciutto di Parma and fresh sage. Some use butter, some use olive oil. Some use flour to dust before cooking, others don’t. Some cook the prosciutto side first, some the veal side. Some put the sage on the outside, others on the inside. Some use veal or chicken stock for … Continue reading Saltimbocca alla Romana (Veal scaloppine with prosciutto and sage)

2. Primi (pasta, risotto)9 Comments

Pappardelle ai funghi (Pappardelle with mushrooms)

StefanGourmet

A long-time favorite of Kees is home-made pappardelle with mushrooms. So when I asked him what he’d like to eat, it wasn’t a surprise that he asked for this dish. If fresh porcini mushrooms are available, you could of course use those. But since they are hardly ever available at a good quality around here, I usually make this with dried porcini mushrooms. This has the added advantage that you can use the soaking liquid for the sauce. You could also make this pasta with store-bought pappardelle, but it’s better with home-made because of the more interesting texture. Ingredients For … Continue reading Pappardelle ai funghi (Pappardelle with mushrooms)

2. Primi (pasta, risotto)12 Comments

Risotto ai gamberoni (Risotto with jumbo shrimp)

StefanGourmet

When you are cooking with jumbo shrimp, always try to buy them with heads and shells on and peel them yourself. It is a little bit of work, but you can make a delicious stock from the heads and shells that is excellent to make a risotto or paella or to use for pasta sauce. If you are not using the heads and shells straight away, just throw them in the freezer until you do. Next time you will be able to make this very tasty risotto, for which you will need more heads and shells than than you will … Continue reading Risotto ai gamberoni (Risotto with jumbo shrimp)

Cooking8 Comments

Pizza with roasted vegetables

StefanGourmet

Kees felt like having pizza and I had picked up lots of vegetables and so decided to go for a veggie pizza for a change. It turned out great! Ingredients For 2 thin pizza crusts 250 grams flour (preferably Italian 00) 150 ml lukewarm water 1.5 tsp salt 1 tsp sugar 10 grams fresh yeast 2 tbsp extra virgin olive oil For the toppings 1 eggplant (aubergine) 1 zucchini (courgette) 1 bunch of green asparagus (450 grams/1 pound) 2 red peppers 175 ml (2/3 cup) passata (sieved tomatoes) 250 grams (1/2 pound) mozzarella 1-2 tsp dried oregano salt and freshly … Continue reading Pizza with roasted vegetables

2. Primi (pasta, risotto)1 Comment

Pasta with clams and green cauliflower (Orechiette alle Vongole e Romanesco)

StefanGourmet

One of my favorite pasta dishes is the combination of clams and green cauliflower (romanesco). It is both healthy and delicious and a more delicate version of the equally delicious but more strongly flavored combination of broccoli and mussels (about which I will write shortly). Ingredients For 2 servings as a full meal or 4 servings in a larger menu 1 kg (2.2 lbs) clams such as cockels or vongole 400 grams (14 oz) florets of romanesco (green cauliflower, substitute with broccoli but that pairs better with mussels) 150-200 grams (1/3 – 1/2 pound) dry flat short pasta such as … Continue reading Pasta with clams and green cauliflower (Orechiette alle Vongole e Romanesco)

2. Primi (pasta, risotto)5 Comments

Ravioli stuffed with eggplant and lamb (Ravioli di agnello e melanzane)

StefanGourmet

I have never heard of this filling, but since I like the combination of eggplant, lamb and rosemary I tried it and it was delicious! So here’s how to make them… Ingredients For 4 generous servings: 750 grams (1.5 lbs) eggplants 250 grams (0.5 lbs) ground lamb 100 grams (3.5 oz) chopped onion 1 clove garlic, finely chopped 15 grams (1/2 oz) chopped rosemary freshly grated parmigiano reggiano salt and freshly ground black pepper olive oil 3 eggs 300 grams flour for pasta To serve: butter chopped thyme or rosemary freshly grated parmigiano reggiano Preparation Preheat oven to 175C/350F. Wash … Continue reading Ravioli stuffed with eggplant and lamb (Ravioli di agnello e melanzane)

1. Antipasti (appetizers)12 Comments

Octopus sous-vide (Insalata di Polpo)

StefanGourmet

Welcome to Stefan’s Gourmet Blog!  You can find an overview of my sous-vide recipes as well as times and temperatures by clicking on “Sous-Vide” above.  If you like what you see here, you can sign up on the sidebar to receive an email whenever I post a new recipe. Octopus is often very tough and bland of taste. However if you cook it sous-vide, it will be extremely tender and flavorful! I made a classic Italian Insalata di Polpo and served it with grilled peppers as an antipasto. First I sealed the octopus legs into a pouch with some thin lemon … Continue reading Octopus sous-vide (Insalata di Polpo)