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1. Preheat the oven to 400F.
2. Skin the steak. Trim 1/3 of the steak meat to obtain a more or less rectangular shape.
3. Chop the trimmings, the garlic and the parsley very finely and mix together.
4. Saute the mixture in a frying pan with a little oil for 5-10 minutes (until golden).

5. Remove from the heat and add chopped anchovies, breadcrumbs, cheese, pine nuts, raisins, salt and pepper.
6. Cut the trimmed steaks to 1/4in thickness, flatten them with a mallet.
7. Place some of the prepared mixture to the center of each flattened piece of fish. Roll the fish carefully to avoid spilling the filling.

8. Lightly dredge the fish rolls in breadcrumbs.
9. Slightly oil a glass baking dish, place the rolls on top of a bay leaf and bake for 20 minutes.

10. For extra crispy coating reduce the baking time by 2-3 minutes and finish the cooking under the broiler.

Wine Cookies

dongdong — Sun, 23 Jul 2023 05:22:43 +0000

Wine Cookies

Description

Frascati is a town that located 20 km southeast of Rome. At the end of meal, out come "Wine Cookies", the sweet cookies to be dunked in a chilled glass of white wine, that is the typical dessert be easily found there.

dongdong Sat, 07/22/2023 - 22:22

Yield

8 Servings

Preparation time

15 minutes

Cooking time

20 minutes

Total time

35 minutes

Ingredients

400 g Flour

100 g Sugar

6 T White Wine (dry)

6 T Extra Virgin Olive Oil

Instructions

If you are lucky to have a pasta machine, several steps (from 1 to 3) can be done by machine. Just put all ingredients into machine, that will mix everything, and come out different shape as your model designed.

1. Combing the flour, sugar, olive oil, and wine, until the mixture forms into a dough.
2. Take out mixture and place on a floured work surface, knead until the dough is consistent.
3. Take a small pieces of dough and roll it out into a long strip and join the two extremities to form a ring shape.
4. Place it on a baking sheet and put into oven.
5. Cook the cookies in a preheated oven at 375F(190C) for around 20 minutes until golden. Cool before serving.

Marinated Roasted Peppers

dongdong — Sun, 23 Jul 2023 04:34:37 +0000

Marinated Roasted Peppers

Description

In Puglia, they roast the pepper whole in a very hot oven, usually a wood burning pizza oven, until the skins blister. This method softens and sweetens the peppers and makes them more easy to peel.

dongdong Sat, 07/22/2023 - 21:34

Yield

4 Servings

Preparation time

15 minutes

Cooking time

30 minutes

Total time

45 minutes

Ingredients

4 Bell Peppers (Red, Orange or Yellow)

4 T Red Wine Vinegar (may substitute with extra virgin olive oil, see notes)

2 T Capers (preserved in salt, washed)

2 clv Garlic (crushed)

1 t Anchovy Paste (optional)

Basil (finely chopped, fresh or dry)

Instructions

1. Preheat the oven to 400F(200C).
2. Wash and dry the peppers. Place peppers on a baking sheet, and roast in the preheated oven until beginning to blister. Turn over and continue to roast, about 30 min in all.

3. Cool the peppers in a bowl, covered with plastic wrap to keep in the moisture.

4. When cool enough to handle, peel the peppers and remove the seeds.

5. Mix the vinegar with the anchovy paste. If not using the paste add 2 pinces of salt to the vinegar.

6. Put the peeled peppers in a clean holder, mix with capers, garlic, vinegar mixture, and basil. Stir well to make sure that pepper can absorb flavor well.

7. cover and refrigerate for a day stirring occasionally.

Notes

For a sweeter alternative, substitute the vinegar with extra virgin olive oil in step 5 and 6.

Anchovy paste can also be replaced with 2 anchovy fillets.

Baked Zucchini with Bacon

dongdong — Sun, 23 Jul 2023 03:54:03 +0000

Baked Zucchini with Bacon

Description

This dish can be served as appetizer and main dish as well. Restaurants in Rome specialize in deep-frying the flowers, known as fiori di zucca.

dongdong Sat, 07/22/2023 - 20:54

Yield

4 Servings

Preparation time

15 minutes

Cooking time

40 minutes

Total time

55 minutes

Ingredients

2 Zucchini

2 Shallots

50 g Pancetta (may use bacon as substitute)

5 T Breadcrumbs

2 T Parmigiano Reggiano (grated)

1 T Rosemary (needles only)

1 T Extra Virgin Olive Oil

Instructions

1. Preheat the oven to 350F

2. Finely chop the shallots. Heat the oil in a frying pan and stir fry the shallots until soft (about 5 minutes).

3. Place the cooked shallots in a bake dish as a bed.

4. Cut zucchinis in half and place them on top of the shallot bed.

5. Cut the pancetta in small strips and place on top of the zucchinis.

6. Mix the bread crumbs, rosemary and grated Parmigiano Reggiano cheese.

7. Evenly sprinkle the mixture on top of bacon.

8. Bake for about 35 minutes.
9. Serve when the dish is still warm.

Notes

1. If the pancetta or bacon is not sufficiently salty, sprinkle some salt on top of zucchini.
2. A nice plate can both used in baking and sever on table is ideal. We can directly put the plate on table after taking out from oven, instead of moving the dish out to sever plate.

Gravlax

dongdong — Sun, 23 Jul 2023 03:27:33 +0000

Gravlax

Description

Cured salmon typical of Scandinavian countries. Gravlax has a similar texture to cold smoked salmon but has a much fresher flavor. Ideal as an appetizer, for a quick snack or even for an hearty continental style breakfast.

dongdong Sat, 07/22/2023 - 20:27

Yield

8 Servings

Preparation time

15 minutes

Ingredients

1 kg Salmon (whole filet with skin)

1 bn Dill

1⁄3 c Sugar

5 T Salt

2 T Black Pepper (may substitute with White Pepper)

2 T Mustard Seed (optional)

Instructions

1. Mix the salt, sugar, the crushed white pepper and the crushed mustard seed (if used).
2. Remove and discard the dill stalks and finely chop the leaves.

3. Cut the salmon filet in 2 pieces of approximately the same length. Put one of the filets (skin side down) in a deep glass dish, cover it with about 3/4 of the sugar/salt mixture. Add the chooped dill.

4. Cover the flesh side of the other fillet with the remaining sugar/salt mixture and place it (skin side up) on top of the one already in the dish.

5. Weight the salmon down and refrigerate for 3-4 days flipping the filets every 12 hours.

6. Slice as thinly as possible at an angle to obtain larger slices. Serve cold by itself or accompanied with bread, fresh cheeses, other cured or raw seafood.

Notes

The sugar/salt mixture will extract a considerable amount of water from the salmon. From our experience best results are achieved by keeping the salmon in the liquid for the first 2-3 days. Then drain the liquid and keep in the refrigerator (still with the weight on) for one more day.

Salmon Egg Benedict

dongdong — Sun, 23 Jul 2023 03:14:21 +0000

Salmon Egg Benedict

Description

Split English Muffins topped with Salmon and poached eggs. An ideal late morning brunch on the weekends.

dongdong Sat, 07/22/2023 - 20:14

Yield

4 Servings

Preparation time

5 minutes

Cooking time

15 minutes

Total time

20 minutes

Ingredients

2 English Muffins

4 Egg (poached)

100 g Gravlax (may substitute with smoked slamon)

Dijon Mustard

Instructions

1. Split the English Muffin in half.
2. Spread mustard on the split side of the muffin.

3. Top each half muffin with salmon slices.

4. Place the poached eggs on top of Salmon.
5. Sprinkle with salt and pepper to taste. Dot with mustard as garnish.

6. Enjoy

Notes

For poachine eggs see the basic tachnique described here.

Spaghetti with Garlic and Oil

dongdong — Sun, 23 Jul 2023 02:15:34 +0000

Spaghetti with Garlic and Oil

Description

One of the simplest and most popular dishes. Ideally suited for a simple and quick first course. High quality pasta and olive oil are absolutely essential for good results.

dongdong Sat, 07/22/2023 - 19:15

Yield

4 Servings

Preparation time

5 minutes

Cooking time

15 minutes

Total time

20 minutes

Ingredients

300 g Spaghetti

6 T Extra Virgin Olive Oil

4 clv Garlic

Hot Pepper (optional, see notes)

Instructions

1. Slice or crush the garlic and the hot peppe

2. Heat the oil in a skillet and fry until the garlic turns slightly golden.

3. In the meantime cook the pasta according to the standard instructions.

4. Drain the pasta and saute in the skillet with the garlic and oil sauce for 1-2 minutes.

5. Serve immediately.

Notes

Fresh hot peppers will yield the best flavor but dried hot pepper flakes can be used if fresh peppers are not available.
Adjust the quantity of pepper to suit your personal taste and the spiciness of the pepper used.

Spaghetti Carbonara

dongdong — Sun, 23 Jul 2023 01:58:28 +0000

Spaghetti Carbonara

Description

One of the most famous dish from Rome. Urban legend says this dish has been invented during world war II. At that time, US troops arrived in Rome, brought in lots of eggs and bacon, that perfectly combined with local Roman cooking way.

dongdong Sat, 07/22/2023 - 18:58

Yield

4 Servings

Preparation time

10 minutes

Cooking time

15 minutes

Total time

25 minutes

Ingredients

300 g Spaghetti

200 g Guanciale (pancetta is a good substitute, bacon is acceptable)

4 Egg

100 g Parmigiano Reggiano

1 T Extra Virgin Olive Oil

Black Pepper (coarsely ground)

Instructions

1. Place a large pot of cold, salted water on the stove.
2. Heat the olive oil in a frying pan and add the guanciale. Fry on a very low heat until the fat melts and the guanciale is slightly crispy.
3. When the water is boiling put the spaghetti in the pot. The cooking time of spaghetti is indicated on package.
4. Lightly beat the eggs with a pinch of salt in a bowl.
5. When the spaghetti is done, drain it well. Put the beaten egg, cooked guanciale (including the melted fat), and spaghetti into pasta pot. Mix them as soon as possible.
6. Transfer the food to dish plate.
7. Add cheese and black pepper, serve at once.

Notes

Guanciale is Italian cured pork jaw meat. If guanciale is not available it can be substituted with pancetta (Italian cured pork belly). If neither is available American bacon may be used, in this case remember to throw away about half the melted fat in step 5.

In step 5, make sure to mix all the ingredients and serve very quickly, otherwise the egg will be too dry and sticky.

Agnolotti with Butter and Sage

Alley — Sun, 23 Jul 2023 01:37:25 +0000

Agnolotti with Butter and Sage

Description

I call this filled pasta "Italian dumping", stuffed with meat or cheese spinach mixture are two common types. Agnolotti can be found in refrigerator section in supermarket.

Alley Sat, 07/22/2023 - 18:37

Yield

4 Servings

Preparation time

5 minutes

Cooking time

10 minutes

Total time

15 minutes

Ingredients

500 g Agnolotti (ravioli can also be used, see notes)

6 T Butter

Sage (fresh leaves if possible)

50 g Parmigiano Reggiano (optional)

Instructions

1. Heat the butter in a skillet until the butter is melted. put into sages.

2. In the meantime cook the pasta according to the standard instructions.
3. Drain the pasta and saute in the skillet with butter sage sauce for 1-2 minutes.

4. Sprinke Parmigiano Reggiano and garnish with a couple of fresh leaves (optional)

5. Serve immediately.

Notes

Fresh pasta cooking time is much shorter than dry pasta. Make sure to read the instruction on package.

This recipe is also suitable for cheese filled or vegetable filled ravioli.

Porcini Mushroom Risotto

Alley — Sun, 23 Jul 2023 01:02:47 +0000

Porcini Mushroom Risotto

Description

Porcini mushrooms (Boletus edulis 美味牛肝菌) were already appreciated as a delicacy by the ancient Romans. In this traditional fall time dish they play the star role imparting a delicious hearty aroma to the risotto.

Alley Sat, 07/22/2023 - 18:02

Yield

4 Servings

Preparation time

10 minutes

Cooking time

25 minutes

Total time

35 minutes

Ingredients

100 g Porcini Mushroom (dried or fresh, for fresh see notes)

300 g Rice (Arborio, Carnaroli or Vialone Nano)

1⁄2 c White Wine (dry)

4 T Butter

4 Green Onion (white part only)

6 c Chicken Stock

50 g Parmigiano Reggiano

Black Pepper (ground, optional)

Instructions

1. Reconstitute the dried mushrooms in about 1 cup of warm water for at least 30 minutes.
2. Melt the butter in a heavy pot and add the thinly sliced scallions. Fry for 1-2 minutes

3. Add the rice stirring to coat with the butter for few minutes until the edges of the grains are translucent.

4. Add the wine and let evaporate stirring occasionally.
5. Add the filtered water from the mushrooms and the broth little by little during cooking.
6. After about 10 minutes add the mushrooms to the pot. Keep adding the broth as necessary.

7. when the cooking is done, remove the pot from the heat, stir in a little butter and half the Parmigiano Reggiano and let rest covered for about 5 minutes.
8. Serve topped with the rest of the Parmigiano Reggiano and the freshly ground black pepper. A sprinkle of finely chopped chives or parsley leaves can be used as a garnish.

Notes

Detailed instructions to cook risotto with step by step pictures are available at the Cooking risotto page.

Fresh porcini mushrooms may be used if available. In this case the quantity should be increased by at least 4 times. Slice the mushrooms and saute' them in butter before adding them at step 6.

If home made chicken broth is not available it can be replaced with canned or chicken boullion (cubes).