I have already posted on the hamburger that we usually eat on Saturdays. This is almost the same recipe but really different result. The sun side up egg and the speck give it the moist and the crunch with the particular taste of smoked flavor.
- 3 burger bread
- 1 small red onion
- 1/2 celery with out the strings
- 300grams (1 and 1/3 cups) red meat
- a mixture of 1/2 teaspoon dried rosemary, 1/2 teaspoon dried thyme and 1/2 teaspoon dried oregano
- 2 egg
- 30g ( 1/3 cup) bread crumbs
- 3 lettuce leaves
- 6 slices of tomatoes
- extra virgin olive oil
- chop the red onion and celery
- heat a non stick pan with a little bit of oil and cook the onion and the celery till transparent and soft
- season with salt and set aside
- put the meat in a bowl, beat one egg in a separate bowl and add to the meat
- add the cooked onion, the dried herbs, some salt and mix well
- then add the bread crumbs and mix again (if the meat is sticky on your palms add more bread crumb)
- take a hand full (about 70g/0.15lb) for each hamburger make a ball and flatten it between the palms of your hands
- heat a big non stick pan with a bit of oil on a medium heat
- cook the burgers for 5 minutes on each side turning it every now and then
- cut the burger bread, put it on a hot grill to give it the smoky flavor and the beautiful look. You can also sear the speck next to the bread
- on another pan with a little bit of oil cook the sun side egg
- Assemble first the lettuces then tomatoes, the burger, the egg and the speck. Fill free to add ketchup or mayonnaise as you please. ENJOY
In Trento, strangolapreti are typical dumplings made with breadcrumbs that mix with milk, eggs and spinach (cooked vegetables). It is one of the simplest, fastest and healthiest ( not 100%) dish I prepare. It is also one of the ways that my daughter eats spinach.
Due to the fact that we are going to make our strangolapreti with out eggs, will allow us to anticipate and prepare it a day or two days before and put it in a fridge.
We can also frizz it in a freezer and when we want to cook it just take it out the day before, put it in our fridge and do the rest of the procedure the day after.
- 250g dry bread( broken into pieces)
- 250ml ( 1 cup) milk
- 2 kg ( 8 cups) spinach
- 3 tablespoon grana padano cheese
- Bread crumbs as needed
- Boiling salted water
- 100g( ⅜ cup) Butter
- 6 leaves of sage
- Add the dry bread in a big bowl . Boil the milk and pour it into the bowl and cover
- Cook the spinach in a little bit of salted water for about 5-7minutes, when cooked drain and strain out the remaining water
- Then chop the spinach, add to the bread and mix well
- Now add also the bread crumb, the Parmesan cheese and incorporate until homogeneous( the quantity of the bread crumbs you are going to add depends on how wet your mixture is but at the end it doesn’t have to be either too dry or too wet )
- Take a handful of the mixture and make an oval shape pressing it and tightening it in your hands. This helps that it will not break up later when cooked in water. Now roll it on a flour dusted table top, making it longer( you have a free will to choose the shape and the size of your strangolapreti). Then cut it to the desired size.
- When finished put them in a container or on a plate, separated from each other, then refrigerate at least for 30 minutes
- Boil a salted water and cook until the strangolapreti float on top of the water
- Take them out on a plate and flavor them with sage infused butter and ENJOY.
The Mozzarella in carrozza is a typical recipe from countrysides of Italy: a tasty appetizer consisting of fried sandwich with melted mozzarella filling passed in flour, egg, bread crumbs and then fried. It is economical and we use readily available ingredients, it is a delicious dish and can also be used as finger food.
Yield- two servings
- Vegetable oil (enough to deep fry the mozzarella in carrozza)
- 4 slices of buffalo mozzarella
- 8 slices of toast bread
- 2 eggs ( beaten and salted)
- A splash of milk
- Salted white flour ( enough to dust the mozzarella in carrozza)
- Bread crumbs ( enough to dust the mozzarella in carrozza)
- Pinch of salt
- Heat the oil on high
- Make 8 sandwiches with the bread and mozzarella
- Dip the sandwiches in the egg
- Dust each of them with flour
- Again dip them in the egg
- Then dust with the bread crumbs
- By now the oil must be hot, dip fry sandwiches until golden brown
- In the meantime dress the salad
- Cut the mozzarella in carrozza in half and put on a plate with the salad. ENJOY it while it is hot.
A wonderful juicy chicken recipe
with a bit of a kick!
There are so many different ways that you can cook chicken drumsticks and make it absolutely delicious. No matter what flavor or cuisine you are looking for, you’re bound to find a fantastic recipe for chicken drumsticks.
These oven roasted chicken drumsticks are so so so good, juicy, spicy, lemony and every thing that a drumstick should be. The juice that the chicken is going to release during cooking is going to keep it moist but at the end, the last fifteen minutes, it is better to get ride of it so that you will have a crunchy skin. But if you want to you can also make a sauce out of the liquid, just pour it in a pan and thicken it on medium heat with a splash of flour.
- 6 chicken drumsticks
- 4 medium potatoes
- 3 medium beets
- Handful of fresh rosemary
- Handful of fresh thyme
- 2 Fresh unpeeled garlic
- 1 teaspoon paprika
- 1 lemon zest and its juice
- Pinch of salt
- Black pepper
- Olive oil
- Heat the oven to 450F / 230C.
- Use a 2 and 1/2 quarts or 9 inch square baking dish, oil it and set aside.
- Prepare also a nonstick baking tray and oil it.
- Mix the seasonings together in a big bowl. Put in the drumstick, coat them with the seasoning and leave to marinate( useful tip; you can also marinate it the night before and put it in the fridge). Cut the lemon in 4 and put it in.
- Clean and cut the potatoes and the beets in to small pieces.
- Now spread the drumstick on the baking dish and drizzle all the seasoning left in the bowl on the chicken.
- Cook in oven first for 30minutes then take it out pour out all the liquid and cook again for 15minutes
- At the same time spread the potatoes and beets on the baking tray. Drizzle oil, pinch of salt and some fresh rosemary and cook in oven for 30minutes.
- When done take it out and ENJOY.
I love this simple Moroccan-style couscous dish. It is a great way to use leftover chicken and it is also super healthy.This 15minute dinner salad is very quick to cook and lots of brightly flavored vegetables. I have done this recipe in the restaurant a lot of time and it is one of the favorites.
Yield – 4 servings
- 2 medium carrots cut in to small pieces
- 400grams couscous
- 150grams sweet corn
- 150grams peas
- 4 chicken breast
- Olive oil
- A mixture of 1 lemon juice and a teaspoon of honey
- Salt and fresh pepper
- Salted boiling water
- On medium heat put on a pan and cook the carrot, with a little bit of water and salt. Put the lid on ( if the water finishes before the carrot is cooked add a bit more)
- Now defrost the peas. Take out the corn from the can, drain and rinse.
- Heat the grill on medium heat with a little bit of oil.
- Put the couscous in a bowl, add a little bit of oil and with a fork mix them together(this will help the couscous not to attack to each other later)
- Add the boiling water in the bowl, a little bit above the couscous, and cover immediately ( I suggest a bowl of plastic or ceramic not aluminum cause it might change the taste of the couscous) takes 5minutes to cook.
- The grill must be hot by now put the chicken on and cook from 5 – 7 minutes.
- When the carrot is cooked add a little bit of oil, fresh grated pepper and caramelize for 3 minutes.
- Using a fork flake the couscous and add all the vegetables. Mix well.
- While the chicken is on the grill add half of the mixture of lemon juice and honey. Turn the chicken add the other half.
- Take the chicken out cut it in bite size and put on the couscous.
- Drizzle olive oil and ENJOY.
In Ethiopia stuffed jalapeños (seneg) is a very common side dish. It is not as such a side dish because the way we present our plate is different from the western way of presenting a plate. Let me explain, We have an “injera” a kind of fluffy and thin pancake like bread. We use injera to put on different kinds of sauces and eat together, the injera and the sauces. Now we put the stuffed jalapeños on the injera and take a bit of it as desired. So stuffed jalapeños is not a side dish like in the sense of western plating. In Ethiopia it is one of the many sauces on the plate.
We can also stuff jalapeños with vegetables, meat, egg or any kind of sauce you like. Just make sure not to make the sauce thin, it has to be thick. For any kind of filling it will accentuate the taste by adding a spicy and stingy feeling. The feeling I really like. It can also be kept in fridge for two days and should be served cold.
- 1 medium red onion
- 1 garlic minced
- 2 fresh and firm tomatoes
- salt and pepper
- extra virgin olive oil
- First we chop the onion finely
- In a non stick pan on medium heat cook the onion and the garlic with a little bit of oil, till soft and transparent
- while the onion is cooking, cut the tomatoes in small sizes
- Now that the onion is cooked add the tomatoes and cook for another 10 – 15 min. Make sure the liquid of the tomatoes is evaporated
- Now let us wash and cut the jalapeños in half, not all the way through, take out all the seeds
- Season the tomato sauce with salt and pepper. Let it cool for 10min and with the help of a spoon fill in the jalapeños and serve. ENJOY.
These days, here in Trento, it is cloudy, rainy and cold. The kind of day that you really want to eat a good creamy and hot soup.My daughter asked me to make her soup that will keep her warm when she returns home from school. I cooked this healthy and delicious soup .
Yield – 5 to 6 servings
- 1 medium leek (cleaned and chopped)
- 1/2 teaspoon chily pepper
- Rosemary and thyme (tied together)
- 500g ( 2 and 1/4 cups) Pumpkin (cleaned and cut into small sizes)
- 3 medium potatoes(cleaned and cut into small sizes)
- 3 medium carrots (cleaned and cut into small sizes)
- 500ml (2 cups) vegetable stock
- 3 tablespoon olive oil
- 3 tablespoon sour cream
- Ground pistachio
- Good quality chily (spicy) olive oil
- A little bit of chily pepper
- some thyme and rosemary leaves
- Heat the vegetable broth( useful tip: heating the broth is very important, because at the time when we have to add it to the vegetables they will have the same temperature)
- cook the leek with oil till soft
- Add the chilly pepper and the herbs (useful tip: the herbs should be tied so that they will not scatter through out the soup ) cook them for 5 minutes
- add the pumpkin, the potatoes and the carrots toast for another 5 minutes
- Then add the broth and cook for 30minutes.Then check if the vegetables are cooked pocking them with fork, if they are not cooked through add 5 – 10minutes
- Using an immersion blender blend until creamy
- To balance the sweetness of the pumpkin we will add sour cream and blend again. Taste the seasoning.
- Garnish with ground pistachio, spicy olive oil, chily pepper, some thyme and rosemary. Serve hot. ENJOY