Cooking Foods Italian Recipes – Filetto Di Vitella Alla Senape (Moustard Beef)

 

 

Cooking Foods Italian Recipes – Filetto Di Vitella Alla Senape (Moustard Beef)

More details are in my culinary books published by Amazon.com

 

 

 

Ingredients:

Veal Beef (Filet) 4 pounds

Onions and Garlic

Moustard

Olives & Capers

Extra Virgin Olive Oil

Red Wine

Marine Salt
Filetto Vitella alla Senape (2)

 

 

 

 

 

Start frying the onion in extra virgin olive oil.
Filetto Vitella alla Senape (7)

 

 

 

 

 

As the onion fades add the garlic.
Filetto Vitella alla Senape (9)

 

 

 

 

 

As the soffritto starts to get brown color add the beef.
Filetto Vitella alla Senape (10)

 

 

 

 

 

Seat the beef slowly on top of the soffritto, set high the fire.
Filetto Vitella alla Senape (12)

 

 

 

 

 

We need to quickly cook the external part of the beef, this to keep the beef sierum inside.
Filetto Vitella alla Senape (15)

 

 

 

 

 

Use the fork to upside down the beef, roast it well on each side.
Filetto Vitella alla Senape (17)

 

 

 

 

 

 

 

Keeping the fire high you have to roast the beef on each side until it get a brown color, be careful to not burn too much the garlic and the onion to avoid that you can add some white wine but only a little bit for now. Spread two pinces of marine salt on the beef sides. Add the olives and the capers, stir, then spread one spoon of mustard on each side, add one full glass of red wine, turn upside down the beef and finally, as the wine starts to boil, cover with a lid set off the fire and leave covered for 10-15 minutes.
Filetto Vitella alla Senape (18)

 

 

 

 

 

Ten minutes give to you a very rare beef, instead 15 minutes the beef will be medium rare, I hold it for 15 minutes here.
Filetto Vitella alla Senape (33)

 

 

 

 

 

 

Take from its sauce the filetto and seat it in a plate.

Filetto Vitella alla Senape (20)

 

 

 

 

 

 

 

Put back the sauce on the fire, heat, add another glass of red wine.
Filetto Vitella alla Senape (22)

 

 

 

 

 

 

Stir well.
Filetto Vitella alla Senape (23) 

 

 

 

 

 

 

Let the sauce to boil, keep stirring
Filetto Vitella alla Senape (26)

 

 

 

 

 

 

 

Check the salt.
Filetto Vitella alla Senape (29)

 

 

 

 

 

 

 

As the sauce reduced of volume you can stop the fire.
Filetto Vitella alla Senape (28)

 

 

 

 

 

 

 

Lets go to slice it!
Filetto Vitella alla Senape (34)

 

 

 

 

 

 

 

Internally is perfect !
Filetto Vitella alla Senape (35)

 

 

 

 

 

 

 

I cut all in slices.
Filetto Vitella alla Senape (36)

 

 

 

 

 

 

 

I put back in the pot to remain warm ready to be served.
Filetto Vitella alla Senape (37)

 

 

 

 

 

 

 

Seat one or two slices in each plate, spread a spoon of sauce on the top !
Filetto Vitella alla Senape (39)

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Filetto Di Vitella Alla Senape (Moustard Beef)

More details are in my culinary books published by Amazon.com

Cooking Foods Italian Recipes – Pizza Pummarola Sauce

 

 

 

Cooking Foods Italian Recipes – Pizza Pummarola Sauce

More details are in my culinary books published by Amazon.com

 

 

 

 

 

 

Pizza Pommarola Sauce (1)My variation of the famous pummarola sauce for pizza.

 

 

 

 

 

 

 

 

Pizza Pommarola Sauce (4)Chop one or two onions, Start to fry with three or four spoons of extra virgin olive oil.

 

 

 

 

 

 

 

 

Pizza Pommarola Sauce (5)Ger fresh garlic and basil.

 

 

 

 

 

 

 

Chop the you could also leave the whole basil leaves.

Pizza Pommarola Sauce (7)

 

 

 

 

 

 

 

 

 

Pizza Pommarola Sauce (8)

I chop them both.

 

 

 

 

 

 

 

Pizza Pommarola Sauce (9)

 

 

 

Is here.

 

 

 

 

Pizza Pommarola Sauce (10)Wait until the onion fades, then drop in the soffritto, you could add carrots or other herbs upon on the season.

 

 

 

 

 

 

 

 

Pizza Pommarola Sauce (11)Frying be careful to not burn the vegetables, stir a bit.

 

 

 

 

 

 

 

 

Pizza Pommarola Sauce (12)

Add tomato sauce, better is if you blend the tomatoes by yourself.

 

 

 

 

 

 

 

Pizza Pommarola Sauce (14)Add one bunch of marine salt, cook five or six minutes, let the sauce boil.

 

 

 

 

 

 

 

 

Pizza Pommarola Sauce (17)Add half glass of white wine.

 

 

 

 

 

 

 

 

Pizza Pommarola Sauce (18)Keep cooking with moderate fire.

 

 

 

 

 

 

 

 

Pizza Pommarola Sauce (19)The sauce has to boil slowly for eight to ten minutes, keep stirring.

 

 

 

 

 

 

 

 

Pizza Pommarola Sauce (20)Check the salinity, if is OK stop the fire.

 

 

 

 

 

 

 

 

Pizza Pommarola Sauce (22)You can add fresh oregano now or spread on top of the pizza: please note that this is a tomato sauce for the pizza and it will cook further inside the oven, it is not a sauce for pasta even thoughit can be used as base for many sauces and risottos.

 

 

 

 

 

 

 

Pizza Pommarola Sauce (23)You will find the recipe for the pizza dough in my recipes…always on this my website!

Buon Appetito !

 

 

 

 

a

 

 

 

Cooking Foods Italian Recipes – Pizza Pummarola Sauce

More details are in my culinary books published by Amazon.com

 

 

 

 

 

Salsa Legata Ai Porcini Secchi

This is a particular kind of sauce, used when we have not enough ingredients to satisfy a lot of guests. We will multiply our sauce just adding broth and flour to it.

The following recipe is carried out with dried porcini mushrooms (which, unfortunately, were not really at their best), but you can utilize the same process using meat, fish or other vegetables. Also you should prepare a small “soffritto” with few ingredients like onion, carrot, garlic and two laurel leaves for example, otherwise, as I am going to show you,  use a “fondo di cottura” instead. As follows the “fondo di cottura” is the base of this sauce.

The “fondo di cottura” is the residual of a previous recipe which I carried out in the same pot I am going to use again for this sauce. Just to satisfy your curiosity the previous recipe was “roasted veal in casserole”. I will use as broth just the water obtained boiling for a bit the dried mushrooms only, as you will see in few minutes.

 

 Ingredients:

 2 oz (50 gr) of dried porcini mushrooms

two-three spoons of “fondo di cottura” otherwise chop onion, carrot, garlic and two laurel leaves

two-three spoons of  flour type “00”

extra virgin olive oil

dried “porcini” mushrooms

marine saltwhite winetwo laurel leaves

Salsa Legata ai Porcini Secchi (1)

 

Start putting the dried porcini mushrooms to revive in warm water for few minutes

 

 

 

 

 

 

Salsa Legata ai Porcini Secchi (2)

 

Clean the “fondo di cottura” from big residuals like garlic and leaves or make a “soffritto” as I described in category preparations

 

 

 

 

 

 

Salsa Legata ai Porcini Secchi (3)

 

Put to boil the quantity of water you need for the sauce. Add only a pinch of marine salt.

 

 

 

 

 

 

Salsa Legata ai Porcini Secchi (4)

 

Squeeze the mushroom water off.

 

 

 

 

 

 

 

Salsa Legata ai Porcini Secchi (5)

Stop the fire under the boiling water, then drop the mushrooms in to it.

 

 

 

 

 

 

 

Salsa Legata ai Porcini Secchi (6)

 

Do this operation for all the mushrooms want to use.

 

 

 

 

 

 

 

Salsa Legata ai Porcini Secchi (7)

 

Even if the water doesn’t boil anymore we will obtain the result we need without damage the mushrooms.

 

 

 

 

 

 

Salsa Legata ai Porcini Secchi (8)

 

We do just one stir to the mushrooms, after that they are ready.

 

 

 

 

 

 

 

Salsa Legata ai Porcini Secchi (10)

 

We go to heat the “fondo di cottura” or your “soffritto”

 

 

 

 

 

 

 

Salsa Legata ai Porcini Secchi (11)

 

As it starts to fry we add two-three spoons of flour type “00”

 

 

 

 

 

 

Salsa Legata ai Porcini Secchi (12)

 

We have to immediately stir the flour with the “fondo di cottura” mixing everything well with a wooden spoon. Keep the fire very slow.

 

 

 

 

 

Salsa Legata ai Porcini Secchi (13)

 

 use a ladle to get some mushroom broth…

 

 

 

 

 

 

 

Salsa Legata ai Porcini Secchi (14)

 

…to drop in to the pot still mixing the  “fondo di cottura” and the flour.  

 

 

 

 

 

 

Salsa Legata ai Porcini Secchi (15)

 

 

Continue to mix them well until all the broth is completely absorbed.

 

 

 

 

 

Salsa Legata ai Porcini Secchi (16)

 

Repeat this operation adding only a small quantity a time until you finish all the mushroom broth.

 

 

 

 

 

 

Salsa Legata ai Porcini Secchi (17)

 

 This is the last.

 

 

 

 

 

 

 

Salsa Legata ai Porcini Secchi (18)

 

 Continue to stir, keep the fire going slow, you can see the consistence of the sauce here.

 

 

 

 

 

 

Salsa Legata ai Porcini Secchi (19)

 

Put the boiled  mushrooms in to the blender, chop them small.

 

 

 

 

 

 

 

Salsa Legata ai Porcini Secchi (20)

 

Add the blended mushrooms to the sauce.

 

 

 

 

 

 

 

Salsa Legata ai Porcini Secchi (21)

 

Rise the fire and keep stirring.

 

 

 

 

 

 

 

Salsa Legata ai Porcini Secchi (22)

 

 As the sauce start to boil add one glass of white wine.

 

 

 

 

 

 

Salsa Legata ai Porcini Secchi (23)

 

 Add one-two glasses of tomato sauce (or three-four processed tomatoes).

 

 

 

 

 

 

 

Salsa Legata ai Porcini Secchi (24)

 

 Stir well mixing everything together.

 

 

 

 

 

 

 

Salsa Legata ai Porcini Secchi (25)

 

 

Let the sauce boil, but keep stirring.

 

 

 

 

 

 

Salsa Legata ai Porcini Secchi (26)

 

Boiling the sauce will reduce a bit, check for the salinity and add marine salt if needed.

 

 

 

 

 

 

Salsa Legata ai Porcini Secchi (27)

 

 

You easily get a beautiful sauce with chopped “porcini” mushrooms inside, so tasty!

 

 

 

 

 

 

Salsa Legata ai Porcini Secchi (28)

At the end I dropped  “rotelle” pasta (already boiled “al dente”) straight in to the sauce pot ! Simply fantastic!

 

 

 

 

 

 

Salciccia Con Pure’ Rustico

Another easy preparation with a tasty way to make mashed potatoes as side dish, too. The pork sausages are fresh and the potatoes too, “Bologna” yellow quality…simply the best…

 

 

 

 

Ingredients: (4 portions)

one pound of  pork sausages

one pound of potatoes

two garlic cloves

few sage leaves

a pinch of marine salt

two spoons of extra virgin olive oil – one cup of whole milk

 

 

 

Pork Sausages With Country Stile Mash Potatoes

 

Start peeling the potatoes skin.

 

 

 

 

 

 

 

Salciccia con Pure' Rustico (2)

 

Cut the potatoes in small cubes.

 

 

 

 

 

 

Salciccia con Pure' Rustico (4)

 

Put the sage leaves (chopped) and the garlic cloves (cut in the middle) to fry in two spoons of extra virgin olive oil. Do not fry for long time, it’s enough that sage and garlic start to fade. 

 

 

 

 

Salciccia con Pure' Rustico (5)

 

 add the potatoes and let them cook (keeping stirring)

 

 

 

 

 

 

Salciccia con Pure' Rustico (6)

 

 add a pinch of marine salt.

 

 

 

 

 

 

 

Salciccia con Pure' Rustico (7)

 

 Keep stirring.

 

 

 

 

 

 

 

Salciccia con Pure' Rustico (9)

 

The sausage I am going to use now is called “luganega” and it is typical from north of Italy; the “luganega” is a long sausage which you will then cut in the size you need.

 

 

 

 

 

Salciccia con Pure' Rustico (10)

 

 

Keep stirring the potatoes until their skin start to dark, sign that they are almost ready.

 

 

 

 

 

Salciccia con Pure' Rustico (11)

 

To check if they are properly cooked use a fork to see if it can easy penetrate the potatoes, or you can eat one to check!

 

 

 

 

 

Salciccia con Pure' Rustico (12)

 

As you can see: are ready!

 

 

 

 

 

 

 

Salciccia con Pure' Rustico (13)

 

 It is time to add the “luganega” sausages.

 

 

 

 

 

 

 

 Salciccia con Pure' Rustico (14)

we aren’t roasting now but only cooking the sausages, so we immediately add half glass of white wine.

 

 

 

 

 

 

 Salciccia con Pure' Rustico (15)

 After this please cover with a lid, so the sausages and the potatoes will take all the white wine taste.

 

 

 

 

 

 

 Salciccia con Pure' Rustico (16)

 

No more than five minutes for now: part of the sausages fat, serum and also part of the meat went to the potatoes casserole…we need it happens! let’s see later on…

 

 

 

 

Salciccia con Pure' Rustico (17)

 

Get off the sausages from the potatoes, set in to a baking-oven pan, put in the oven: just to keep them warm.

 

 

 

 

 

Salciccia con Pure' Rustico (19)

 

Stir well the potatoes  and let them still go on the fire until they start to smash easy.

 

 

 

 

 

 

Salciccia con Pure' Rustico (20)

 

Add half liter of whole milk,always stirring.

 

 

 

 

 

 

Salciccia con Pure' Rustico (21)

 

As the milk starts to boil

 

 

 

 

 

 

 

Salciccia con Pure' Rustico (22)

 

 …blend the potatoes with the milk… 

 

 

 

 

 

 

 

Salciccia con Pure' Rustico (23)

 

You will see a soft cream rising…use the blender to mix well.

 

 

 

 

 

 

Salciccia con Pure' Rustico (24)

 

Keep stirring and add all the whole milk, may be you need more than half liter but add always in small quantity, stir and then check if the consistency of the mashed potatoes is good.

 

 

 

 

Salciccia con Pure' Rustico (25)

 

Check for the salinity and add more marine salt, only if it is needed.

 

 

 

 

 

 

Salciccia con Pure' Rustico (26)

 

Also a hint of black pepper can be added, if you like it!

 

 

 

 

 

 

Salciccia con Pure' Rustico (27)

 

Be careful when the mashed potatoes starts to boil, because  if there is too much milk it can overflow the pot, also the drops can jump over and burn your skin!

 

 

 

 

Salciccia con Pure' Rustico (28)

 

The mashed potatoes cream reduced the volume of one-third (you can see in the picture the board marked by the milk) it is still boiling.  

 

 

 

 

 

Salciccia con Pure' Rustico (29)

 

We do a last check for the consistency and the salinity…it is ready now!

 

 

 

 

 

 

Salciccia con Pure' Rustico (30)

 We go to get our sausages from the oven.

 

 

 

 

 

 

 

Salciccia con Pure' Rustico (31)

 

 And that’s it!

Buon Appetito !!!

 

 

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Penne in Sausage & Asparagus Sauce

 

 

 

Cooking Foods Italian Recipes – Penne in Sausage & Asparagus Sauce

More details are in my culinary books published by amazon.com

 

 

 

 

 

DSC01580Asparagus, garlic onion and sausage are the simple ingredients of this tasty sauce.

 

 

 

 

 

 

 

 

 

 

 

 

DSC01582Cut the asparagus beams small pieces.

 

 

 

 

 

 

 

 

 

 

 

 

DSC01583Cut small the onion and put in to the fry-pan along with the asparagus beams, keep the asparagus heads aside for later.

 

 

 

 

 

 

 

 

 

 

 

Peel the sausage.

 

 

DSC01584

 

 

 

 

 

 

 

 

 

 

 

 

DSC01585Put also the sausage in the fry-pan.

 

 

 

 

 

 

 

 

 

 

 

 

DSC01586Cut and add the garlic too.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DSC01587Cook everything without oil for now.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DSC01590After the sausage roasted, add half glass of white wine.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DSC01591Stir well.

 

 

 

 

 

 

 

 

 

 

 

 

DSC01592Now is time for the asparagus heads.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DSC01593Drop them in the fry-pan.

Cook for 4-5 minutes.

 

 

 

 

 

 

 

 

 

 

 

DSC01600As your pasta is ready, toss it in to the fry-pan, heat and fry for few minutes, then serve.

Buon Appetito !!!

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Penne in Sausage & Asparagus Sauce

More details are in my culinary books published by amazon.com

 

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