Cooking Foods Italian Recipes – Basic Sauce Of Cuttlefish

Cooking Foods Italian Recipes – Basic Sauce Of Cuttlefish

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This is a base for any fish soups, risotto and pasta sauce; you can refrigerate and use when needed.



Start frying chopped onion in extra virgin olive oil, you could add garlic, carrot, scallion or celery if you like.

Sugo Base Seppia (3)









As the soffritto takes color drop the cuttlefish, already cutted in pieces.Sugo Base Seppia (5)









Sugo Base Seppia (1)Before, you have already prepared a broth using the cuttlefish skin.









Sugo Base Seppia (6)Stir well the cuttlefish.









Sugo Base Seppia (10)Cooking they will loose their water.









Sugo Base Seppia (11)

Drop two-three pinches of marine salt.










Sugo Base Seppia (9)Get fresh parsley.











Sugo Base Seppia (12)Chop it and drop in the pot.









Sugo Base Seppia (13)Stir well.









Sugo Base Seppia (14)Add one spoon of tomato puree (concentrate), you could use tomato sauce or juice instead.









Sugo Base Seppia (15)Stir well.









Start adding the previously prepared broth, add at least half liter for each kilo of fresh cuttlefish you put in the sauce.

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On a slow fire you can reduce the sauce as you like.









Sugo Base Seppia (30)Check for the salinity and the consistence you need.









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When you are satified stop the cooking.








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Keep covered and let cool  it down, later on you can keep in the fridge for few days.









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Let’s use some for the pasta!







Warm some sauce in a fry pan.Sugo Base Seppia (39)









Add half glass of white wine. Sugo Base Seppia (38)









Drop the pasta, already cooked al dente, in the sauce. Sugo Base Seppia (41)









Sugo Base Seppia (43)

Still on top of the fire stir well two minutes then serve.









Cooking Foods Italian Recipes – Basic Sauce Of Cuttlefish

More details are in my culinary books published by



Cooking Foods Italian Recipes – Stewed Vegetables 1

Cookings, Foods, Italians, Recipes, Stewed, Vegetables, 1

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Let’s get fresh vegetables: carrots, onions, turnips, eggplants; you can ad more of your choice.

Aside keep ready extra virgin olive oil, marine salt and if you like white wine.

Ortaggi Stufati (2)













I added mushrooms, potatoes and garlic (also few basil leaves or thyme if you have

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Peel the eggplant,












Cut it in dices (cubes of half inch) and put in the hot fry-pan. Note I’ll add oil later. Start to cook.Ortaggi Stufati (8)













Cut potatoes and carrots and add to it.Ortaggi Stufati (9)















Ortaggi Stufati (10)Stirring you let to cook for seven-eight minutes: stir to avoid the vegetables stick on the bottom of the fry-pan.













Drop the onions.Ortaggi Stufati (11)












Add two pinches of marine salt. Stir well.Ortaggi Stufati (13)













Ortaggi Stufati (14)


Cook until the onion fades.










Ortaggi Stufati (16)Drop the mushrooms.













Ortaggi Stufati (18)Stir well, then add two-three spoons of extra virgin olive oil. Stir well again.
















Ortaggi Stufati (19)Cover with a lid and let it cook three-four minutes.













Chop some garlic and other spices if like.Ortaggi Stufati (20)














Ortaggi Stufati (22)Add the garlic, stir, then add the turnip which you cut already.













Ortaggi Stufati (23)If you like add half glass of white wine, or broth or even water, this is needed to humidify the vegetables.










Stir well and cover with a lid, cook two minutes.

Ortaggi Stufati (26)













Ortaggi Stufati (27)

Open the lid and cook few minutes to eventually dry excess of water.











Ortaggi Stufati (29)After this you are ready to serve as appetizer, side dish or vegetarian main curse may be with some vinegar and extra virgin olive oil.












Cooking Foods Italian Recipes – Stewed Vegetables 1

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Cooking Foods Italian Recipes – Raw Tuna 2



Cooking Foods Italian Recipes – Raw Tuna 2

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Crudita di Tonno 2 (2)










Tuna fresh – one pound

Pepper-bell (partially stewed in the oven (10 minutes at 480 Fahrenheit)

Pear (fresh) – one

Asparagus (fresh) – few

Lemon (fresh) – one

Marine salt – one pinch

Extra virgin olive oil – two or three spoons.




Crudita di Tonno 2 (4)

Tuna (yellowfin) is fresh.










Crudita di Tonno 2 (5)

I have already roasted in the oven the pepper-bell.











Crudita di Tonno 2 (7)


Peel the pepper-bell skin.








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Cut in small pieces (half inch) the pepper-bell.











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Put the pepper-bell inside a bowl.










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Take only the tender part of the asparagus.













Crudita di Tonno 2 (11)


Cut the asparagus in small wheels.
















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Put the asparagus in the bowl along with the pepper-bell.

I like to add a bit of garlic.














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Cut the tuna in slices one inch thick.













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Cut the slices in to cubes.











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Put the tune in to the bowl.











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Squeeze the lemon.










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Peel the pear, clean from the seeds.










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Cut the pear in small cubes (one inch), put inside a cup.











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Add the lemon juice to the pear, leave to marinade 5 minutes.









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Add one pinch of marine salt in the bowl.










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Add one (or two) spoons of extra virgin olive oil in the bowl.










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Stir well mixing the tuna with the rest.












Crudita di Tonno 2 (30)

Add the pear with the lemon juice to the bowl.













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Mix well everything.












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Stir well again before to put in the plate.













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Serve on  table.


Buon appetito!







Cooking Foods Italian Recipes – Raw Tuna 2

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Damped Tripe (Trippa Accomodata)

What about Tripe? On old times the good cuts of meat were for rich people only. Tripe was the only cheap meat that poor people could buy. Different kinds of preparations were experimented and so many recipes for tripe were born.  Usually fishermen, workmen and “Camalli” fed themselves and their families with tripe. Please go to “Aldentekitchen – My Stories – Vinegar, Tripe & Madonna Faith” for further datails.

Tripe is part of the stomach of the ruminant, especially Cow stomach, cleaned and washed and pre-cooked is available in many markets worldwide.


 Straight from the tradition of “Camalli” my Granfather “Pierin” tought me how to do “Trippa Accumuda” or Dumped Tripe. To me the best part of Tripe is the :”foiolo” known also as “millefogli” or “centopelli” is that in the picture.


two pounds (one kilo) of cleaned and washed Cow Tripe

one glass of Green Olives – one glass of Black Olives

one fist of  PineCones – one fist of Capers (under Vinegar is better if the Capers are under salt wash them with fresh water to clean the salt)

3-4 Tomatoes (or half-liter of Tomato juice or sauce)

one glass of White Wine – 3-4 pinches of Marine Salt

three-four Potatoes – three or four Garlic cloves

 1-2 Onions – few Laurel Leaves

half glass of Extra Virgin Olive Oil


wash the “Foiolo” Tripe in fresh cold water










offal and internal organs of animals offer to us particular tastes which are so different from the commercial food. Tripe, Heart, Kidneys, Brain, Spleen and Liver are still commonly used today by Italian housewives.








cut the Tripe in smaller pieces










 pour half glass of Extra Virgin Olive Oil in to a large pot, adding the chopped Onion to fry









 as the Onion fades add the Garlic to complete our “Soffritto”










 as the Garlic get color add the Tripe










 mix well to make every piece of Tripe oily, tripe doesn’t have to fry now, just make it oily










 then add both the Olives: Green and Black










 add the glass of White Wine…











 …and stir….do you notice the good smell?…eh eh eh!!!











 add the Pine-Cones and the Capers…










 …then the Laurel Leaves










 and stir!

the smell is getting better and better, isn’t it? !!!










 you have to add the Marine Salt now! put only two pinches of it for now.











cover with a lid and let it cook for 12-15 minutes with slow fire, every two-three minutes open, stir and then cover again









 part of the wine will evaporate but Tripe got the wine taste…










 cut the Potatoes in pieces and add to the Tripe










 cut the Tomatoes in pieces and add them, too.











You could also use a prepared Tomato Sauce (see category “Preparation-Sauces”) or tomato juice, or both of them…it’s your choice…what I prefer: half and half.








 stir well mixing everything and cook another 10 minutes then…












 …it is time to check the salinity… 









 …: add more Marine Salt only if needed!

 add the salt in small quantities a time, stir and re-check again until you get the right taste








also check if the Potatoes are cooked, then you need to leave for a while on the fire: this in order to dry a little bit the preparation, the sauce should be liquid but not too much…in order to avoid the sauce jumps every where burning your hands and face, keep the lid little open using a wooden tool under the lid…hey! pay attention that the wooden tool does get fire!





 …hmmm…lovely Tripes…this is a simple dish which show us the bountifulness of our life…thank you “Pierin”!!!







Cooking Foods Italian Recipes – Homemade Pizzas

Cooking Foods Italian Recipes – Quickie Homemade Pizzas

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Pizza Casareccia (2)

This time I use the famous “lievito madre” which means mother yeast…

most of the Italian restaurants claims they keep their own mother yeast for centuries….

Someone said “this was made by the grand-father of my grand-father and my family cares it like a son…..

well……I made it in a week.












Pizza Casareccia (3)


There are many ways to make the pizza dough, this is a fast one: using more yeast than usual you can cut the time the dough need to properly “grew” and to reduce the taste of  yeast I use the “lievito madre” in good quantity.

I was saing to make a good quickie “impasto” for pizza:

The “lievito madre” has to be half of the weight of the flour.

The flour has to be type “mannitoba” flour, I use to mix 3/4 of mannitoba with 1/4 of half type “00” flour and half type “0” flour.

You should experiment, anyway 100% of mannitoba is OK.

Add two or three pinches of marine salt and two or three spoons of extra virgin olive oil (each 2 pounds of flour).









Pizza Casareccia (4)



Add cold water, fresh and clean, half glass a time, while doughing.














Pizza Casareccia (5)


You will see the dough to adhere to your fingers, continue to work the dough until it not stick to your fingers anymore…add more water and do the same again.

Perhaps you need half liter of water for two pounds of flour, perhaps more, just keep in mind that more water you are  able to add more the pizza will be soft and good.

If you cannot get a perfect dough no worries, just add more flour to dry a bit the dough.









Pizza Casareccia (7)


When you feel the dough is done (…it needs at least half hour working it anyway…) spread some flour on it, set to rest in a bowl making a cross on top with a knife.

Set to rest covered with a clean dish-cloth (has not to touch the dough).


















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After it rest at minimum four-six hours get few balls (big alike a fist) of the dough.


















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Start working it with your hand making a rotatory push with your fingers and palm.












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Help yourself with the “mattarello” wood-stick to flat it properly.



















Pizza Casareccia (16)

At your home I suggest to use an aluminum oven pan, just spread some flour on the bottom then put the flatted dough inside.















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In the case you use liquid tomato juice this is a trick to avoid to make your pizza too watery:

Put inside the oven at 400-480 fahrenheit.

Let it there only for five minutes to dry the surface.

















Pizza Casareccia (36)


Take from the oven: now the surface is dry.















Pizza Casareccia (38)



With the trick of the dry surface you can put the tomato sauce as you want (without make your pizza sticky and wet).














Pizzas (10)


Add ham, pancetta, mushrooms, pepper-bells. cheese, mozzarella, capers, anchovies, oregano, whatever you’d like to add.














Pizza Casareccia (46)

Put back in the oven, keep temperature above 480 fahrenheit (I cook it at 600…or more!)





















Pizzas (11)

How long you cook is upon the ingredients you used.

I use my nose, as I smell pizza I go to check if is ready!














Pizzas (9)



Many different ingredients make the pizza tasty, remember the humidity of ingredient can compromise the result.













Pizzas (0)


Some more detailsfor you: the dough has to grown very well but remember: do not keep it to rest for more than 12 hours.

Keep the dish-cloth humid.

Make a cross cut on the top.

You can use dry yeast too.

You can use milk instead of water.









Pizzas (1)

After the dough has grown I work it again five to ten minutes: the volume decrease.














Pizzas (2)


I get some balls from it cutting with my hands.















Pizzas (3)

I try not to use the knife, respect the food.















Pizzas (4)


Again I put the balls to grown for 20-30 minutes.















Pizzas (6)


You can use the “mattarello” wood-stick to flat the dough.














Pizzas (5)


Moving it up and down, then upside down and do the other side.

Give the shape of your oven-pan.














Pizzas (12)


Well, more details in the section: preparation – dough.

Experiment, you will never fail if you love pizza……













Cooking Foods Italian Recipes – Homemade Pizzas

Find more details in my culinary books published by


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