Cooking Foods Italian Recipes – Spianata Siciliana (Schiacciata)

Cooking Foods Italian Recipes – Spianata Siciliana (Schiacciata)

More details in my culinary books published by Amazon.com

 

 

 

 

 

This receipe is very the same of the Pizzata that I had already posted, however it is so good that I propose it again with small variation:

different choice of cheese and a stewed pepperbells (we dont peel them this time).

 

Two pepperbells and one onion

Cut the pepperbell

Put in the fry pan at slow fire

Add two pinches of marine salt

Cut the onion very thin

Add on the top

Continue to cook at slow fire

Cover with a lid:  cook five minutes

Open the lid: the pepperbells faded and start to brownie

Now you add two spoons of extra virgin olive oil

Raise up the fire and stir just two minutes

Then cover it again and let cook five minutes at low fire again

 

Put in to a plate

Let cool down

 

This time we will put soft cheese (stracchino) and light seasoned cheese (fontina, mozzarella); you get cheese of your choice

Cotto and different kinds of salame are part of the recipe; you get of your choice

Prepare pasta for pizza: recipe is in my website or you can buy it from a bakery

Separate the quantity you need

Always cut the pasta for pizza with your fingers

Flat it thin

Check for the right size you need

 

Spread some flour on the oven-pan bottom

 

Set the pasta down to cover the bottom

You could also exceed the border if you like

 

Start with a layer of cotto

Spread a bit of tomato sauce

Set some cheese now

Add the pepperbell

Add salame (spicy one)

Again add cheese and tomato sauce

Make another very thin layer of pasta

Set it on the top of the oven-pan

Seal the border, do not make the border too thick: cut the excess of pasta

Make holes on the top

Put in the oven (250 C / 480 F – 15/20 minutes)

The smell and the top color reveal to you when is cooked anyway

Let cool down

Cut in pieces and serve

 

 

 

 

 

Cooking Foods Italian Recipes – Spianata Siciliana (Schiacciata)

More details in my culinary books published by Amazon.com

Cooking Foods Italian Recipes – Pepperbells Stewed At Their Best

Cooking Foods Italian Recipes – Pepperbells Stewed At Their Best

More details in my culinary books published by Amazon.com

 

 

 

 

 

 

 

This is one simple way to prepare pepperbells: also I do it to make spianata, schiacciata and pizzata: instead here along with bread its a vegetarian main course

Cut the pepperbells

Put in to a fry-pan (low fire)

Add marine salt (two pinches)

 

Slice an onion thin

Add on the top

Add two spoons of extra virgin olive oil

Raise up the fire: cover and cook five minutes

Set the fire low

Open the lid and stir

You will see some pepperbell start to brownie

Raise up the fire: stir

Neither pepper bells nor sauce will stick on the bottom

 

Drop one glass of white wine

Cover with a lid: cook five minutes at high fire

Open and stir: cook without lid three minutes

 

 

Stir well then cover again. Set the fire low and let cook five minutes

 

It is ready

Serve as vegetarian main course along with bread

 

 

 

 

 

 

Cooking Foods Italian Recipes – Pepperbells Stewed At Their Best

More details in my culinary books published by Amazon.com

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

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