Cooking Foods Italian Recipes – Potatoes Crispy Tidbits

Cooking Foods Italian Recipes – Potatoes Crispy Tidbits

More details in my books published by Amazon.com

 

 

 

 

 

 

 

Revive dried porcini mushrooms in warm water

Prepare few spices: garlic, rosemary, thyme, pine-cones

Chop the spices

Chop them small

Fry the spices in two spoons of butter

Get the porcini mushrooms and squeeze exceeding water: keep this water for later

Chop the mushrooms

Add to the fry-pan

Fry three-four minutes

Add part of the water from the mushrooms you kept at side

Cook until the water evaporates: three-four minutes at high fire. After this put in to a cup to cool down

Put butter in the fry-pan (2 spoons)

After you cleaned from the white part and washed; cut the asparagus harder part small

Start frying the harder part

You will keep the tender part (heads) for later on

Cut in pieces, too

Now go back to the fry-pan and take out the cooked harder part

Chop it small

Use the blender or the half-moon knife

Put back to  fry adding the heads

Drop a bit of white wine (a quarter of glass)

Cook three-four minutes; then put to cool down

Boil some potatoes

You will check with a fork as they are properly cooked

Smash the potatoes in a bowl

You will use half for the mushrooms and half for the asparagus

Lets start with the asparagus add two eggs and two spoons of flour 00 to half of the smashed potatoes

Add marine salt (less than half of small spoon)

Mix everything

Add two spoons of extra virgin olive oil

Add 100 grams (3.5 oz) of grated cheese (50 grams for each egg) and the asparagus mix together 

 

Also for the porcini mushrooms: get the other half of smashed potatoes in to another bowl and add two eggs, two spoons of flour

Add a bit of marine salt

The extra virgin olive oil

The grated cheese and the mushrooms

Mix all together

Fill a poche-bag with the porcini paste first

Make small puffs in to an oven pan

Cook at 250 C / 480 F until the upper surface starts to brownie; 10-15 minutes. take from the oven and seat to cool down

Do the same with the asparagus paste

Also use the poche-bag and cook at 250 C / 480 F until the upper surface starts to brownie; 10-15 minutes

 

Seat to cool down, serve as appetizer

 

It  is a good starter for the dinner

 

 

Cooking Foods Italian Recipes – Potatoes Crispy Tidbits

More details in my books published by Amazon.com

COOKING FOODS ITALIAN RECIPES – RIBS & VEGGIES BROTH

 

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Cooking Foods Italian Recipes – Sword Fish Sauce

Cooking Foods Italian Recipes – Sword Fish Sauce

Find more details in my books published by amazon.com

 

 

 

 

A tasty sauce for pasta can be made with sword-fish, Maki-Maki, Marlin and more

 

Ingredients: just need one pound of fish and few other inredients, olives, extra virgin olive oil, tomato sauce, capers (salt), onion, garlic, basil or parsley, lemon or lime.

Squeeze a lime on top of the fish: let to rest few minutes

Chop onion, basil, garlic and capers

Fry in two spoons of extra virgin olive oil

Cut the fish in 1×1 inches pieces

 

 

to the fry-pan

How I cut: first longitudinally

Then transversally

Are two slices of half pound each

The fish must broil properly and it does not have to boil: so roast the first half pound; after this add and roast the second half pound

Cook three minutes at high fire always stirring

You need a bit of fish broth to add: refer to the receipts in this blog (preparations)

Add one glass of broth

 

Add the olives

Stir

Add one spoon of tomato sauce

Add half glass of red wine

 

 

Stir and cook five minutes more

Do not overcook

As your pasta is ready drop it in the pan on top of the fire and mix with the sauce

 

 

 

Cooking Foods Italian Recipes – Sword Fish Sauce

Find more details in my books published by amazon.com

Cooking Foods Italian Recipes – File Mignon with Sweet Sauce

Cooking Foods Italian Recipes – File Mignon with Sweet Sauce

Further details in my culinary books published by Amazon.com

 

 

 

 

 

 

Ingredients:

_Veal or Pork Filet – two pounds

_Prosciutto fat or Pancetta

_Carrots – Scallion – Garlic – Apple

_Honey

_Extra Virgin Olive Oil

_White wine

_Marine salt

Chop pancetta

Fry it with two spoons of EVO oil

Fry at slow fire the pancetta has to become crispy

Set the fire high and put the meat in the pan to fry three minutes

Turn it upside down and cook the other side three minutes

Add one pinch of marine salt on the roasted side

Turn it upside down

 

Add one pinch of marine salt on the other side

Check if there are parts which are not yet roasted (see in the middle is still pink)

Turn to broil properly all the surface

 

Two minutes are enough

We roasted all the external surface

 

Put the meat in the plate

Cut the carrots and put in the same pan to cook

Add the chopped garlic

 

Add the chopped scallion

Chop the apple too

Add to fry

Put two pinches of marine salt

 

 

Stir

Roast well: the carrots should start to become brownie then make room to fit the meat

 

Put the meat in the middle

Add half glass of white wine

Cover and let cook three minutes

Open the lid and turn the meat on the other side

Cover and cook two minutes

The meat is ready take from the pan and seat in to a plate

 

Add two spoons of honey on the hot veggies

Add half glass of white wine stir then set the fire off

 

Use the mixer to blend everything

This is the sweet sauce

Slice the meat

Before to serve warm up the sauce

it is done

Buon appetito!

 

 

 

 

 

Cooking Foods Italian Recipes – File Mignon with Sweet Sauce

Further details in my culinary books published by Amazon.com

 

Cooking Foods Italian Recipes – Turbot Fish in Humid with Potatoes

Cooking Foods Italian Recipes – Turbot Fish in Humid with Potatoes

Find my culinary books in Amazon.com

 

 

 

 

 

 

 

I made a guideline to skin off the turbot fish in “Preparations” on this website. Turbot fish is difficult to skin properly: you could also prepare the filets without take the skin off and to separate the skin later, as it is served cooked in the plate

First you need to clean up from the bowels

Cut  near the mouth and get the bowels out

 

Then you go to skin with a sharpen knife: refer as previously mentioned.

Here one of the four filets

You heve to prepare a broth with skin and bones

Boil one hour in fresh water with marine salt only: this is one of the finest fish broth you ever made.

The spices for this receipt: wild fennel, garlic, basil, onion

Potatoes have to be cleaned

Cut the potatoes in small pieces between one to two inches

Put in to a bowl adding marine salt

 Mix with your hands

 

Add a bit of extra virgin olive oil and mix

I like aluminium oven pan to roast the potatoes

The oven should be hot-hot-hot!

Go back to get your Turbot fish filets

Just cut garlic and onion

As the potatoes are properly roasted take from the oven

Set the filets on top

Spread marine salt as needed

Pour the spices on the top

Just like this

Add one glass of the fish broth you had prepared: the broth does not cover the fish

Only the potatoes are covered by the broth

Put in the oven (250 C / 480 F – 15 minutes)

This is the result

Take from the oven

Getting broth from the bottom

Go to wet each one of the fillets

Put back in the oven five minutes more then serve with its own potatoes

 

 

Cooking Foods Italian Recipes – Turbot Fish in Humid with Potatoes

Find my culinary books in Amazon.com

 

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