Author Archive for: ‘Marcos’

  • Pots, Pans & Kitchen Utensils

    Kitchen utensils are mostly a common ground in many different cuisines around the world, as the cooking methods are almost the same, especially in the western hemisphere. When it comes to Italian cooking there is almost no difference, but there is a few items that …

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  • Fillet with green peppercorns, Filetto al Pepe Verde

    4 slices beef filet, weighing 8-10 ounces (200-250 g) each 1/4 cup (60 ml) brandy 2 tablespoons olive oil 1/4 cup (50 g) unsalted butter 1/2 cup (125 ml) heavy cream 4 tablespoons pickled green peppercorns (you can also use pink peppercorns if you want, …

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  • Light Stew Rabbit, Coniglio In Umido

    Serves 2 1 rabbit, 1.5 to 2 lbs., cut in pieces 1 medium size yellow onion, cut in half and then strips 2 cloves of garlic, whole 1 carrot, cut in half lengthwise and in 1 inch pieces 1 stalk of celery, cut in 1in. …

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  • Red Cabbage, Cavolo Rosso

    1 red cabbage (about 2 pounds), cored and cut into ¼” slices 1 large sweet apple, cored and cut into thin wedges 2 small red onions, thinly sliced (1 ½ cups) 2 tablespoons olive oil 3 cloves garlic, minced ½ cup hearty red wine 1 …

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  • Cucumber Salad, Insalata di Cetrioli Aromatica

    2 cucumbers not too thick 1 large yellow onion 3 cloves 6 tablespoon of extra virgin olive oil 2 tablespoon of rice wine vinegar Chili powder to taste Salt to taste Cut cucumber in thin slices and put them in a bowl, sprinkle salt to …

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  • Artichokes Tuscan Style, Carciofi alla Toscana

    1 lemon, cut in half 16 baby artichokes 1/4 cup extra-virgin olive oil 4 cloves garlic, thinly sliced 4 fresh sage leaves 10 fresh basil leaves 2 teaspoons freshly ground black pepper Salt In a large bowl with cold water, squeeze the juice of the …

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  • Tuscan Cabbage and Bean Soup, Ribollita

    Serves 6-8 1 cup of dry cannellini beans, soak in water overnight and boil with a little salt for 30 minutes, set aside. ¼ cup extra-virgin olive oil 2 Yellow onions, cut ½-inch dice 2 leeks, white and light green parts only, cut in thin …

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  • Emilia-Romagna’s Onion Soup, Cipollata

    Serves 6-8 1 stick of unsalted butter (or half butter, half lard) 12 red or white onions, sliced in thin half circles 1/8 cup all-purpose flour 1/2 cup dry white win 1/4 cup milk 6 cups of beef or vegetable stock 2 large eggs Salt …

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  • Pumpkin Tortelloni, Tortelloni di Zucca

    For the dough: 5.5 oz of “00” flour or all purpose flour 5.5 oz of Semolina flour 3 whole eggs 1 teaspoon of olive oil 1 teaspoon of water Pinch of Salt (very little) Combine the flours and sift it, pour on a working bench …

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  • Bread and Milk Cake with Pears and Dried Plums, La Miascia

    Makes a 9″ cake 11 ounces dry old bread (see note below) 2 cups whole milk 2 medium ripe pears 3 tablespoons sultanas or raisins, soaked in warm water to plump 4 dried plums or prunes, thinly sliced3 dried figs, thinly sliced 1 lemon, zested …

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