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.

Ingredients:

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

Find more details in my culinary books published by Amazon.com

 

 

 

 

 

 

 
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).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pizza Casareccia (8)

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Pizza Casareccia (15)

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 
Pizza Casareccia (14)

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Pizza Casareccia (33)

 

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 Amazon.com

 

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!

 

 

 

 

 

 

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