Tuna Belly “Ventresca” Sauce!

This time I leave the labels in full view
Ingredients: Tuna – Tuna Belly or “Ventresca” – Capers under vinegar – Onion – Garlic – Tomato sauce or juice – White Wine – Marine Salt – Extra Virgin Olive Oil
Cut the onion
Put in the fry pan and let to fade
Chop the garlic
Drop in the fry pan
Squeeze out the vinegar from the capers
Just like that
Add to the fry pan
This tuna under olive oil is excellent
Add two hundreds grams (seven ounces) 
Open the Ventresca can
I recover the oil to ad to the fry pan
Make it to fry
Then add half glass of white wine
Add four spoons of tomato juice
Cook to reduce, check salinity
As it is ready take from the fire and add two pieces of butter, let it to slowly melt
Cook the pasta in boiling salt water
then drop in to the sauce and stir
put the pasta in the plate adding a piece of Ventresca and serve

Quick Porcini Mushroom Sauce!

Make a cold tomato sauce blending tomatoes, basil and garlic, a bit of extra virgin olive oil and a pinch of marine salt
Get the porcini mushrooms, clean, wash and dry with a clean clothe
Cut the mushrooms in pieces
Put in a fry pan extra virgin olive oil and butter
Make the butter to melt at low temperature
Drop the porcini in the fry pan
Set the fire to medium and cook for five minutes
Add few laurel leaves
Stir well and cook five minutes
drop two or three pinches of marine salt
Cook for three minutes
Add the cold tomato sauce
Stir well
Lower the flame and cook partially covered
Every five minutes stir well
Check for the salinity
If needed add more salt
The sauce need to reduce, check the taste and the consistence to stop cooking

Quick Tomato Cold Sauce!

Clean and wash leaves of fresh basil – then dry with a clean clothe
Get garlic cloves
Peel the garlic and put along with the basil leaves
You can use fresh tomatoes blending them or pieces of tomatoes from the can or already blended juice
Marine salt is needed
Put tomatoes juice, garlic, basil and salt together
Blend everything
You can add this cold sauce to your preparations.

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Cooking Foods Italian Recipes – Tortino Broccoli & Ricotta

Ingredients: boiled broccoli 500 gr,ricotta cheese 250 gr, four eggs, grated parmisan 100 gr, flour type 00 50 gr, pancetta sliced 100 gr, pasta sfoglia from the market
flat the pasta sfoglia in the oven pan
put the ricotta cheese and the eggs inside the blender
add the broccoli
blend then add the grated parmisan cheese
add one pinch of salt
and the flour, blend well
set slices of pancetta on the bottom of the oven pan
put the blended mix and flat it
add some drops of oil on top: you could garnish the top as you like also cover it with a layer of pasta
bend the pasta to the inside
put in the oven 180 celsius for 45 minutes
are cooked
let cool down before to cut
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