Cooking Foods Italian Recipes – Goat Sauce

Cooking Foods Italian Recipes – Goat Sauce

More details in my culinary books published by Amazon.com

 

 

 

 

 

 

Spices are important to prepare goat; here are sage, garlic, rosemary, thyme, oregano, onion and laurel
start chopping small the onion
also the rosemary very small put together the remaining spices only avoid the laurel which we will use intere chop very smallput the onion to fade in two spoons of extra virgin olive oil in a fry pan then add the remaining spices let fry one minute stirring then add the laurel  we have already prepared the goatcut in piecessized less than two inches we rise the fire high and put just a bunch of goat to fry nowturning upside down to broil all the sides of the meat; as this is done we make spaces to add morewe do in this way to give the meat fluids time enough to evaporate and the meat to broil if we wrongly put all the meat together we are going to boil the meat in its own fluids and this is not  goodagain we add a bit more no worries this will cook perfectly it is important each side of the pieces of meat are broiledi like to add some nuts I chop small with the knife you can add pine-cones or mushrooms, too as all the meat is broiled add two-three pinches of marine salt stir well, cook for two minutes then drop one glass of red wine cover with a lid reduce to low fire and cook five minutesopen and stir add a cup of tomato sauce stir and cook 8-10 minutes check the salinity keep cooking until the sauce become consistent you can use as main course or as pasta condiment

Cooking Foods Italian Recipes – Goat Sauce

More details in my culinary books published by Amazon.com

Cooking Foods Italian Recipes – Monkfish with “Friggitelli” Pepper Bells

Cooking Foods Italian Recipes – Monkfish with “Friggitelli” Pepper Bells

More details in my culinaty books published by Amazon.com

 

 

The monkfish is one of the tastier fish around. Its flavor match pretty well with pepper bells, either sweet or spicy-hot, the “friggitelli” are very sweet.

If you cannot find the “friggitelli” you can use pepper-bells instead and, if you like spicy food, I suggest to you to add one “jalapeno” or even half “habanero” to this recipe.

Remember that the pepper-bell taste have to harmonize with the monkfish taste and not to override it.

clean from the seeds and wash them with fresh water

cut in small pieces this is a fresh tale of monkfish
here the other side get the filets from the fish: you can use skin and bones to make a good fish brothcut transversally first then cut in dices (just a bit more than one inch) get some garlic if you like it cut in pieces put “friggitelli” and garlic to fry in two spoons of extra virgin olive oil fry two-three minutes then add a nut of butter as the butter melt drop the pieces of monkfish fry for four-five minutes (high fire)Add one glass of white wine (if you dont like alcohol add fish broth instead) cook five-six minutes to reduce the sauce drop two pinches of marine salt stir well and cook another four-five minutes its ready; you can serve as main course, as pasta or rice condiment or even cold on top of toasted bread as appetizer

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Monkfish with “Friggitelli” Pepper Bells

More details in my culinaty books published by Amazon.com

Cooking Foods Italian Recipes – Truffled Duck (Anatra al Tartufo di Norcia)

Cooking Foods Italian Recipes – Truffled Duck (Anatra al Tartufo di Norcia)

more details in my culinary books published by Amazon.com

 

 

 

 

 

After cleaning from the bowels prepare the duck as follows
burn all the hair and feather residuals
cut the body in pieces pieces of small size just like in the picturePeel one fresh turnip cut it in dices (one inch) do the same with two onions and set to fry with extra virgin olive oil prepare some garlic toochop the garlic and add to the fry-pan along with laurel leaves
let the onion to fade then add the pieces of duck and set the fire high there are some duck residuals such as troath,liver,heart,head: you can make a good broth with them drop two-three pinches of marine salt in the fry-pan turn upside down the meat a couple of time set the fire low then cover cook five minutes covered get one or two small black truffles slice or cut in small pieces add to the fry-pan and set the fire high cook two minutes stirring then add half glass of white wine cover and cook for three minutes open adding one glass of tomato sauce stir and cook five-six minutes to reduce the sauceduring this time turn upsdide down the meat few times, check the salinity you serve it as main course, the sauce is good for pasta

 

Cooking Foods Italian Recipes – Truffled Duck (Anatra al Tartufo di Norcia)

more details in my culinary books published by Amazon.com

Cooking Foods Italian Recipes – Thistles, Anchovies & Olives

Cooking Foods Italian Recipes – Thistles, Anchovies & Olives

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Thistles anchovies (under salt) and olives with a bit of garlic roasted in extra virgin olive oil makes a perfect match of flavours !!!chop the garlic wash fro the salt and clean from the bones the anchovies start warming up extra virgin oil with the garliccut the thistle in pieces: cut less than half inch do not leave the garlic to roast as it yellowish drop the anchovies quickly stirdrop the thistle stir well add a nut of butter drop the olives too stir well then cover keep cooking two minutes then open to add half glass of white wine – stir and cover again cook four minutes then open and check the salinity – stir again then serve

 

Cooking Foods Italian Recipes – Thistles, Anchovies & Olives

More details in my culinary books published by Amazon.com

Cooking Foods Italian Recipes – Seafood (Cockle) Sauce

Cooking Foods Italian Recipes – Seafood (Cockle) Sauce

More details in my culinary books published by Amazon.com

 

 

 

 

 

 

you can make this simple sauce with any kind of shelled seafood 

I have already boiled (until they opened) two pounds of cockle – I kept one glass of their water for later get some basil and garlic chop them small fry them just two minutes in extra virgin olive oil then add the cockles stir and cook for two minute then add half glass of white wine stir and let the alcohol to evaporate then add two pinches of marine salt add two glasses of tomato saucelet it boil then add half glass of the seafood water cook until the sauce is consistent check the salinity keep ready for the pasta !!!

 

 

Cooking Foods Italian Recipes – Seafood (Cockle) Sauce

More details in my culinary books published by Amazon.com

 

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