This recipe is absolutely fabulous! It tastes like something that you would order at a nice restaurant.
You’ll want to cook it immediately and eat it, but patience will be rewarded; the shrimp taste better the longer they sit in the marinade. Leave them for a couple of hours, if you have the time.
The marinade is so easy to prepare and can be done ahead of time. If you prefer to spice up a little bit more add one teaspoon of chilly powder and minced garlic. It will definitely change the flavor a lot.
It is also possible to grill the shrimps instead of cooking them on a pan. They will have the smoky flavor that I adore. I practically want to grill every ingredient because I love the smoky taste and the smell of it. It is amazing.
Serving: 4 portion
- 16 cleaned shrimps
- 1 cooked broccoli
- 1 tomato
- 10 olives
- 4 fresh basil leaves
- Some fresh chopped rosemary
- Some fresh chopped thyme
- The juice of freshly squeezed 1/2 lemon
- Oil, salt and pepper
- Marinate the shrimps in a bowl of rosemary, thyme, lemon, oil, salt and pepper. Put in a fridge and we will go on preparing our creamy broccoli
- In an immersion blender add the broccoli, the basil leaves and a little bit of lemon juice and blend all together until creamy
- Cut the tomatoes and the olives around the same small size
- Heat a non stick pan on medium high, take out the marinated shrimps from the fridge and cook them for 2 minutes for each side ( useful tip: don’t over cook the shrimps if so they will be rubbery. This is how you now when they are done, they will have a bright pink color out side, their flesh will be white and they will curl )
- Choose your plate, pour the creamy broccoli( one tablespoon for each shrimp) put the shrimps on top, at the side add the diced olives and tomatoes a drizzle of good quality olive oil on top and it is done. ENJOY
Chicken curry is a common delicacy in South Asia, Southeast Asia, as well as in the Caribbean (where it is usually referred to as “curry chicken”). A typical South Asian curry consists of chicken stewed in an onion and tomato-based sauce, flavored with ginger, garlic, mango chutney, tomato puree, chili peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on. Outside South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.
Now this chicken recipe is one of the easiest yet most rewarding recipe, it is so easy that even a novice cook can do it perfectly. It is also not as hot as it should be, because I added yogurt so that it will cut the level of the hotness.
But the delicious result depends on one thing only, a very good quality curry powder. It is a mixture of all those magnificent spices that I have mentioned above, that results in a tasty out come.
- 200 grams rise
- 8 sliced Chicken breast
- 6 teaspoons of Curry
- 1/2 yellow onion chopped
- 5 tablespoons unflavored yogurt
- 3 tablespoons tomato sauce
- 200 ml vegetable broth
- 1 finely chopped fresh garlic and 1/4 of teaspoon grated ginger
- Pinch of fresh ground nutmeg
- Oil, salt and pepper
- Chopped parsley
- Cook the rise according to packet instruction
- Cut the chicken in to bite size
- Heat a pan on medium with a little bit of oil, cook the chicken until half way through about 10 minutes add 2 teaspoon curry powder cook for another 5 minutes
- Put it in a bowl and set aside
- On the same pan, add the chopped onion cook till transparent and soft, add a little bit of oil if necessary
- Add the garlic and ginger mix, the rest of the curry and cook for 2 minutes
- Add the tomato sauce and the yogurt cook for another 5 minutes
- Add the vegetable broth and the chicken. Cook until thick for about 10-15 minutes
- Pour the chicken curry over the rise, sprinkle with parsley. ENJOY
Yesterday me and my family have the opportunity to go to a STREET FOOD FESTIVAL in ROVERETO and taste some of the delicious foods they have prepared.
Before we went there, I thought to my self I would like to eat a good, lemony, spicy grilled chicken with some salad and some kind of dressing. Unfortunately there wasn’t, so I said to my self this is going to be my next post on my blog.
Here are some pictures form the street food festival and the deliciousness we have tasted and enjoyed.
PASTRAMI BLACK AND PORCHETTA
CHURROS AND LA SEBADA ( it is a sweet filled with cheese and fried)
This is my version of SPICY CHICKEN KEBAB
This recipe is quick, easy and would go well as part of a mixed meal. Wrapped up in a tortilla, or making it a sandwich (the way I have done it )however, it is going to be one of your favorite lunchtime/dinner sandwiches.
With its smoky, sweet, sour, spicy tastes and creamy texture,the result is completely different from regular chicken kebab, but equally delicious.
- Four slices of whole bread
- 150 grams ( 1 cup) chicken
- pinch of salt
- 1 teaspoon paprika
- some fresh chopped rosemary
- olive oil
- freshly ground pepper
- Chopped salad
- Some sliced tomatoes
- Some sliced onion
- Greek yogurt dressing ( two tablespoon of Greek yogurt, a splash of oil, two teaspoon mayonnaise, chopped chives and salt )
- Juice of half a lemon
- Two teaspoon of honey
- First thing is first, we pound and marinate the chicken with olive oil, rosemary, paprika, salt and pepper. Put it in a fridge from 30 minutes to an hour.
- Heat a grill on medium with a little bit of oil, cook the marinated chicken 3-4 minutes on each side.
- In the mean time mix the lemon juice and honey
- Take them out, cut them in small bite pieces and put them back on the grill. Now pour the lemon and honey mix over them and cook for another minute, turning them over every now and then.
- Put the whole bread, the tomatoes and the onion on the grill for a minute on each side, take them out spread some of the yogurt sauce on both breads
- On one of the breads put the salad, onion, tomatoes, the chicken and some yogurt cover it with the other half and ENJOY it while it is hot.
Bolognese sauce known in Italy as ragù alla bolognese or simply ragù, is a meat-based sauce originating from Bologna, Italy. In Italian cuisine, it is customarily used to dress “tagliatelle al ragù” and to prepare “lasagne alla bolognese“. In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine. Then topped with Parmesan cheese or any other cheese of your preference.
Bolognese sauce is a slowly cooked sauce. Ingredients include a characteristic sautéing of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. Red wine and a small amount of tomato paste and peeled tomato, the dish is then gently simmered at length to produce a thick sauce. Rosemary and parsley are the two herbs that compliment the taste of the bolognese sauce.
I am going to bring the bolognese sauce to whole another level by adding my spicy mix. Which is a mixture of dried Guajillo pepper / chili pepper,dried onion, garlic, grains of paradise / cardamom, cinnamon, ginger, ground black pepper and salt. All of these ingredients will be roasted, let cool then grind. I will write a post on the spicy mix that I usually use to make my tasty dishes.
- 1 medium red onion diced
- 1 medium carrot diced
- 1 celery without string and diced
- 2 tablespoon my spicy mix ( chili flakes)
- 150 g( ⅔ cup ) minced beef
- 100 ml red wine
- 1 can of peeled tomato
- 500 ml( 2 1/4 cups) tomato sauce
- 2 tablespoon tomato paste
- 1 fresh garlic
- Olive oil
- Chopped parsley
- Using a food processor mince the onion, the carrot and the celery.
- In a big pot on low heat, cook the minced vegetables until they finish their water.
- Add the oil, cover the lead and cook till they are soft and transparent about 7-10 minutes. Stirring every now and then.
- Add my spicy mix or the chili flakes and cook for another 10 minutes. If it tends to burn add a little bit of hot water.
- Now add the minced beef( make sure that they don’t attack to each other and form a ball) cook for another 10 minutes – 15 minutes. Until it finishes its water.
- Flavor the beef with red wine and let the alcohol evaporate by putting the heat on high.
- Then lower the heat on minimum, add the peeled tomatoes, the tomato sauce and tomato paste. Stirring occasionally cook at least for an 45 minutes or until the tomato paste is reduced by half. If it is not dense enough keep it cooking for another 10-15 minutes
- Add the freshly minced garlic and cook for 2-3 minutes
- Season well with salt and pepper.
- Add rosemary, chopped parsley and ENJOY
Italians say pasta al pomodoro ( spaghetti /pasta/ with tomato sauce) is the best dish ever. It is a comfort food. I agree, I do. It is simple, not time consuming, yet one of the best dishes in Italy. Every bite gives you a balanced flavor and freshness which according to my opinion any kind of meal should have.
I am trying to teach my daughter what a good and healthy food is, in the process create a positive memory through food which I believe is incredibly powerful. Almost for every bodies comfort food is the one they are used to eat as a child. A food which has good memories with family, relatives and friends. A food that they would have any time of the day.
My favorite comfort food (as silly as it may sound) is a simple fresh home made bread with a flavorful tea. Now this might seem silly, like I said, but the memory that I have with it is incredibly amazing. I can still smell the fresh bread, the warmth of our house my mother’s lovely smile, my father, my sisters and my brothers all around enjoying our silly tea and bread. So I am trying to teach my daughter the value that a comfort food might have in a family.
The spaghetti sauce is hearty, with just the right thickness to top any kind of pasta. It’s not too acidic thanks to the sugar and a medley of herbs and is loaded with flavor. I like to garnish my plate with a bit of shaved Parmesan cheese, a sprinkle of chopped parsley and a few torn leaves of fresh basil. If you feel like it a dash of red pepper flakes on top of your pasta will give you a nice kick.
- 500 grams of dry spaghetti
- 1 red onion chopped finely
- 2 teaspoon chilly pepper flakes/ chilly powder
- 200 grams peeled tomatoes cut in to small pieces
- 300 gram tomato sauce
- 1 teaspoon sugar
- 1 fresh garlic finely chopped
- Freshly chopped parsley
- 3 basil leaves chopped and some more for decoration
- Good quality olive oil
- Pinch of salt
- Fresh grated cheese
- Salted boiling water for the pasta
- Cook the onion with a little bit of oil until soft and transparent. It would take about 5-7 minutes
- When the onion is cooked add the chilly pepper flakes/ chilly powder and mix well, If it tends to burn add a little bit of hot water, cook for another 5-7 minutes
- Then add the peeled tomatoes and the tomato sauce. Cook over medium heat for about 10 minutes, stirring occasionally
- Cook the spaghetti al dente ( when it still has a bite to it)
- Add the sugar, the garlic and the chopped basil leaves, stir well and leave to cook for another 3 minutes
- Drain the pasta, add it directly to the delicious sauce ( a little bit of pasta water would make it even succulent) and mix together.
- Still on the heat, put in some grated cheese mix again about a minute
- Take out on your plate sprinkle some more cheese, basil leaves on top and a drizzle of olive oil. ENJOY
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.