Tuesday, March 19, 2019

Baked Pasta al Forno Recipe







PASTA al FORNO

MACCHERONI PASTA

BAKED with MEAT RAGU







LEARN How to Make PASTA al FORNO


BACKED MACCHERONI PASTA

with MEAT RAGU

alla GINA






ITALIAN STUFFED MUSHROOMS Recipe






GINA






GINA Makes STUFFED MUSHROOMS


Watch this Sweet ITALIAN NONNA , GINA


MAKE ITALIAN STUFFED MUSHROOMS







GET The STUFFED MUSHROOM RECIPE


And Other GREAT ITALIAN RECIPES


In SEGRETO ITALIANO

SECRET ITALIAN RECIPES



.




Sunday, March 17, 2019

RICE BALLS in POSITANO SICILY ARANCINI Recipes






PALLE e RISO



RECIPE :

Known as ARANCINI in Sicily and other parts of Italy and as Palle e Riso, this recipe is for Rice Balls their purest form. Just freshly cooked rice, eggs and Parmigiano. Of course, they also make a great use of leftover rice, and as always, can be filled as you like. Add a piece of fresh Mozzarella for a cheesy, gooey center or a dab of tomato sauce for some color. Salami, ground meat, peas, and other cheeses like Pecorino and Provolone would work equally as well.

Ingredients :
1 ound Arborio Rice
1/2 cup freshly grated Parmigiano or Pecorino Romano
1 1/2 cups fresh Mozzarella, finely chopped
5 large Eggs
A packet of saffron, dissolved in 1 fl oz of hot water
Breadcrumbs, toasted
A fistful of polenta (cornmeal)
Flour for dredging
SALT & BLACK PEPPER

Safflower or Corn oil for frying


Combine the chopped mozzarella and a fistful of the grated cheese, and set aside.

Boil the rice in lots of lightly salted water, until it reaches the al dente stage. Drain and transfer to a bowl. Let it cool for 10 minutes, then season it with the remaining cheese, 2 lightly beaten eggs, and the diluted saffron. Mix well and let the thick mixture cool some more.

To make a rice ball, take a heaping tablespoon of rice and flatten it out against the palm of your hand, cupping it to make a hollow. Fill the hollow with a tablespoon of the mozzarella mixture and cover the filling with a little more rice, shaping the ball into an orange. Roll it in flour and repeat the ball-making process, until all the rice is used up.

Beat the remaining 3 eggs, season with a pinch of salt, and dip the balls in them. Combine the cornmeal and breadcrumbs and roll the eggy balls in the mixture, coating them well. Fry the palle in hot oil, until golden. Drain well on a paper towel, and serve them hot with your basic tomato sauce for some serious dipping.



ARANCINI
SICILIAN RICE BALLS

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Friday, March 15, 2019

Mad Butcher of Panzano Chianti Dario Bisteca Firorentino






PANZANO in CHIANTI

GREAT TOWN

AWESOME CHIANTI


GREAT BUTCHER SHOP





David Rocco

With The MAD BUTCHER of CHIANT

DARIO CECCHINI

PRINCE of BISTECA

FIORENTINO

In PANZANO

TUSCANY




The RAGU BOLOGNESE COOKBOOK




For The WORLDS BEST

by DANNY BOLOGNES


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Sunday, March 10, 2019

Spaghetti Chitara Abruzzo New Jersey Recipe






Maria di Fabia

Making SPGAHETTI CHITARA

con PALLOCHE (Bread & Egg Cheese Dumplings)

from ABRUZZO

In NEW JERSEY






Watch Mari di Fabia

Of ABRUZZO

Make Homemade SPAGHETTI CHITARA

with PALLOCHE and Sugo di Pomodoro

In her Home in NEW JERSEY






GRANDMA BELLINO'S

SICILIAN RECIPES


.

How to Make FETTUCCINE ALFREDO Recipe Rome






HOW to MAKE

FETTUCCINE ALFREDO




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Saturday, February 16, 2019

Recipe Homemade Limoncello Amalfi Positano Sorrento





Lemons for Homemade Limoncello

On The AMALFI COAST

ITALY







LIMONCELLO

In MINORI


The AMALFI COAST





GENNARO CONTALDO

Makes Homemade Limoncello







AMALFI COAST LEMONS

GIGINO'S LEMON FARM





MANGIA ITALIANO

STORIES  and









SPAGHETTI al LIMONE

NAPOLI

ITALY