This is by far my favourite soup in the world, very light, wonderful flavour and seafood lovers will be in heaven. This soup goes extremely well with toasted bread or if you want more flavour then make garlic bread.
Ingredients:
1 pound salmon cut into 1 inch cubes
12 to 16 tiger shrimp
1 and a half pounds calamari cut into rings
16 mussels
4 small langoustines
1 large tablespoon finely chopped fresh chili (seeds removed)
1 large tablespoon finely chopped garlic
2 tablespoons finely chopped parsley
2 large tablespoons oregano
1 and a half cups dry white wine
3 cups fish stock
3 cups classic tomato sauce (check my classic recipe on this page)
4 slices of good quality italian bread
8 tablespoons extra virgin olive oil
Peel the shell's from the shrimp, rinse the mussels and remove the beards or strings and rinse the langoustines as well. Place a casserole on medium heat with the olive oil, put in the salmon, shrimp, calamari, mussels, langoustines, garlic and chili fry for 2-3 minutes or until the mussels open up (discard any mussels that do not open). Next pour in the wine and let cook for another 2-3 minutes or until the alcohol evaporates, then pour in the fish stock and tomato sauce. After that add the oregano and cook for another 5 minutes on high heat. Meanwhile sprinkle the bread lightly with some olive oil and place oil side down on a frying pan on medium heat, fry until golden brown and flip on the other side to toast it as well. Remove the bread and take the soup off the heat and put into 4 large soup bowls with an equal amount of seafood on each, sprinkle with the parsley and serve with the crunchy bread.
Serves 4
Wednesday, 11 February 2009
Monday, 9 February 2009
Petto di Pollo (Stuffed chicken breast)
Amazingly flavourful. Enjoy this recipe with a nice glass of chilled white wine. Great for fancy dinner parties or just trying something new for the family. When I make this at home for my dinner parties every plate comes back empty.
Ingredients:
4 nice chicken breasts (free-range or organic is best)
2 slices of mortadella (each slice cut in half)
4 rectangular slices of mozzarela di buffalo to fit inside the chicken breast (you can use regular mozzarella if you wish)
20 fresh sage leaves roughly chopped
1 cup of dry white wine
1cup of chicken stock
Flour for dusting
1 large tablespoon of butter
Salt and pepper to taste (you may not have to use salt since the chicken stock is already quite salty, it really depends on your taste)
Rinse the chicken breasts under cold water then pat them dry with some kitchen paper. Make a pocket inside the chicken breast with a pearing knife. The pocket must be big enough to fit the half mortadella slice with the cheese. Then roll each individual slice of cheese in each individual half slice of mortadella. After put the mortadella rolls inside the chicken breasts. Lightly season each side of the chicken breast with pepper. Then dredge the chicken with flour and shake off the excess, and put 2 toothpicks to close the pockets so nothing flows out put them aside. Place a frying pan on medium heat with the butter, then add the chicken breasts and sage and brown the chicken on both sides 2-3 minutes on each side. After the chicken is browned pour in the wine and let cook for another 2-3 minutes or until the alcohol evaporates. After that pour in the chicken stock, cover the pan for 5 minutes then uncover and let the sauce reduce until it coats the back of a spoon or until you reach the desired consistancy. Serve immediately. This recipe is delicious with roasted potatoes or a light salad.
Serves 4
Remove from the pan and serve
Ingredients:
4 nice chicken breasts (free-range or organic is best)
2 slices of mortadella (each slice cut in half)
4 rectangular slices of mozzarela di buffalo to fit inside the chicken breast (you can use regular mozzarella if you wish)
20 fresh sage leaves roughly chopped
1 cup of dry white wine
1cup of chicken stock
Flour for dusting
1 large tablespoon of butter
Salt and pepper to taste (you may not have to use salt since the chicken stock is already quite salty, it really depends on your taste)
Rinse the chicken breasts under cold water then pat them dry with some kitchen paper. Make a pocket inside the chicken breast with a pearing knife. The pocket must be big enough to fit the half mortadella slice with the cheese. Then roll each individual slice of cheese in each individual half slice of mortadella. After put the mortadella rolls inside the chicken breasts. Lightly season each side of the chicken breast with pepper. Then dredge the chicken with flour and shake off the excess, and put 2 toothpicks to close the pockets so nothing flows out put them aside. Place a frying pan on medium heat with the butter, then add the chicken breasts and sage and brown the chicken on both sides 2-3 minutes on each side. After the chicken is browned pour in the wine and let cook for another 2-3 minutes or until the alcohol evaporates. After that pour in the chicken stock, cover the pan for 5 minutes then uncover and let the sauce reduce until it coats the back of a spoon or until you reach the desired consistancy. Serve immediately. This recipe is delicious with roasted potatoes or a light salad.
Serves 4
Remove from the pan and serve
Insalata di ruccola (Arugula salad)
This is a fantastic salad recipe it has a little something for everybody. The peppery taste of the arugula compliments the salad beautifully.
Ingredients:
10 ounces of fresh arugula
3 quarters of a cup of sundried tomatoes in oil
Half a cup of shaved chunks of parmigiano reggiano (parmesan cheese - you can shave the chunks using a vegetable peeler)
Half a cup of red onions thinly sliced into half moons
Salt and pepper to taste
Dressing:
Juice of 1 lemon
Extra virgin olive oil
Before I get started I would just like to explain the rule of thumb to making all vinaigrettes/dressings. The rule is as follows 1 part of vinegar or lemon juice to 3 parts oil.
Put the arugula into a large salad bowl with the sundried tomatoes, parmesan cheese and red onions. Apply the rule of thumb for the dressing (the salad should be lightly coated with the dressing not soaked) add salt and pepper to taste, stir thouroughly and serve immediately.
Note: Salads with acidic dressing's should always be made last in the meal making process, because the acidity wilts the salad leafs.
Serves 4
Ingredients:
10 ounces of fresh arugula
3 quarters of a cup of sundried tomatoes in oil
Half a cup of shaved chunks of parmigiano reggiano (parmesan cheese - you can shave the chunks using a vegetable peeler)
Half a cup of red onions thinly sliced into half moons
Salt and pepper to taste
Dressing:
Juice of 1 lemon
Extra virgin olive oil
Before I get started I would just like to explain the rule of thumb to making all vinaigrettes/dressings. The rule is as follows 1 part of vinegar or lemon juice to 3 parts oil.
Put the arugula into a large salad bowl with the sundried tomatoes, parmesan cheese and red onions. Apply the rule of thumb for the dressing (the salad should be lightly coated with the dressing not soaked) add salt and pepper to taste, stir thouroughly and serve immediately.
Note: Salads with acidic dressing's should always be made last in the meal making process, because the acidity wilts the salad leafs.
Serves 4
Vitello alla Palermitana (Veal palermo style)
This is a classic Sicilian veal recipe, it's always a crowd pleaser. This recipe is so good that it could even convert a vegetarian.
Ingredients:
4 large veal scallopini (you can get these at your local butcher)
2 cups bread crumbs
Half cup grated parmigiano reggiano (parmesan cheese)
Quarter cup basil leaves
2 tablespoons fresh flat leaf parsley
1 large lemon cut into 4 wedges
Extra virgin olive oil (for sprinkling)
Salt and pepper to taste
Preheat the oven to 425 F
Place the breadcrumbs, parmesan, basil, and parsley into a food processor with some salt and pepper to taste but be careful with the salt because the parmesan is already a little salty. Mix by using the pulse option until the basil and parsley are incorporated into the breadcrumbs but still chunky. After your breadcrumb mixture is ready, take a baking tray, sprinkle a little bit of olive oil throughout the tray, place the 4 pieces of veal on the tray separate from each other. You do not need to season the meat since the breadcrumb mixture is already properly seasoned. Spread the breadcrumb mixture evenly over the top of each piece, sprinkle just a small amount of olive oil over the top of the breadcrumb covered meat. Place in the oven and bake for 10 minutes or until golden brown. Serve immediately onto a plate with the lemon wedge on the side for sprinkling. You can eat this by itself or with your favourite pasta or side dish. Since the meat is quite thin it cooks quite fast.
Serves 4
Ingredients:
4 large veal scallopini (you can get these at your local butcher)
2 cups bread crumbs
Half cup grated parmigiano reggiano (parmesan cheese)
Quarter cup basil leaves
2 tablespoons fresh flat leaf parsley
1 large lemon cut into 4 wedges
Extra virgin olive oil (for sprinkling)
Salt and pepper to taste
Preheat the oven to 425 F
Place the breadcrumbs, parmesan, basil, and parsley into a food processor with some salt and pepper to taste but be careful with the salt because the parmesan is already a little salty. Mix by using the pulse option until the basil and parsley are incorporated into the breadcrumbs but still chunky. After your breadcrumb mixture is ready, take a baking tray, sprinkle a little bit of olive oil throughout the tray, place the 4 pieces of veal on the tray separate from each other. You do not need to season the meat since the breadcrumb mixture is already properly seasoned. Spread the breadcrumb mixture evenly over the top of each piece, sprinkle just a small amount of olive oil over the top of the breadcrumb covered meat. Place in the oven and bake for 10 minutes or until golden brown. Serve immediately onto a plate with the lemon wedge on the side for sprinkling. You can eat this by itself or with your favourite pasta or side dish. Since the meat is quite thin it cooks quite fast.
Serves 4
Classic Tomato Sauce
This basic tomato sauce doesn't only have to be used for pasta. You can also use this sauce to roast meats with as well, such as rabbit, beef, chicken breast or pork.
Ingredients:
1 carrot
1 medium sized yellow onion
2 sticks of celery (with the light colored part at the base of the celery sticks cut off)
1 dried chilli
2 cloves of garlic
1 handfull of fresh basil leaves
2 large cans of the best quality tomato's
Quarter cup of superior quality extra virgin olive oil
Salt to taste (pepper is not necessary since the chilli serves that purpose)
Finely chop the carrot, onion, celery and garlic. Put a medium sized casserole on a medium low heat, pour in the olive oil, add the carrot, onion, celery, garlic and chili, add 2 pinches of salt and fry gently until soft, usually about 5 minutes. Then add the 2 cans of tomato's bring up to a simmer and use a potato masher to crush the tomato's. Let reduce until desired consistency is reached. You can add salt in the beginning of the tomato sauce, but be careful because as the sauce reduces the saltiness intensifies. I ususally add as much salt as i need 5 minutes before the sauce is ready. When the sauce is ready tear up the basil leaves stir them into the sauce and presto.
Note: Sauces can be frozen for long periods of time.
Ingredients:
1 carrot
1 medium sized yellow onion
2 sticks of celery (with the light colored part at the base of the celery sticks cut off)
1 dried chilli
2 cloves of garlic
1 handfull of fresh basil leaves
2 large cans of the best quality tomato's
Quarter cup of superior quality extra virgin olive oil
Salt to taste (pepper is not necessary since the chilli serves that purpose)
Finely chop the carrot, onion, celery and garlic. Put a medium sized casserole on a medium low heat, pour in the olive oil, add the carrot, onion, celery, garlic and chili, add 2 pinches of salt and fry gently until soft, usually about 5 minutes. Then add the 2 cans of tomato's bring up to a simmer and use a potato masher to crush the tomato's. Let reduce until desired consistency is reached. You can add salt in the beginning of the tomato sauce, but be careful because as the sauce reduces the saltiness intensifies. I ususally add as much salt as i need 5 minutes before the sauce is ready. When the sauce is ready tear up the basil leaves stir them into the sauce and presto.
Note: Sauces can be frozen for long periods of time.
Sunday, 8 February 2009
Saltimbocca (my version)
What's up italian food fans? Here is a twist on an Italian classic. I found the traditional recipe to be a bit boring so I came up with my own version.
Ingredients:
2 pounds good quality veal
1 Large tablespoon of dried sage 9 (you can use fresh but i found that the dried leaves are much more flavourful)
8 Slices prosciutto
Half cup dry white wine
Quarter cup heavy cream
Quarter cup veal or beef stock
Juice of 1 small lemon
1 tablespoon of Butter
First you have to cut the veal into 8 individual portions, then you have to pound (your meat) each piece of meat has to be half of it's original thickness.
Then you sprinkle each piece of meat with the sage, after you take the prosciutto slices and stick one slice per piece of meat (it sticks really easily to the meat). After you dredge each piece of meat with flour, shake off the excess. Then you place a frying pan on medium heat with the butter when it's hot fry each piece of meat for 1 minute on each side (don't let the butter burn). Then you pour the wine and lemon juice into the pan with the meat, let it cook for 2-3 minutes for the alcohol to evaporate then add the stock and cream let it reduce by half and serve imediately. You can serve it with your favourite side dishes such as potatoes, rice, roasted vegetables, salad etc.
Serves 4
Ingredients:
2 pounds good quality veal
1 Large tablespoon of dried sage 9 (you can use fresh but i found that the dried leaves are much more flavourful)
8 Slices prosciutto
Half cup dry white wine
Quarter cup heavy cream
Quarter cup veal or beef stock
Juice of 1 small lemon
1 tablespoon of Butter
First you have to cut the veal into 8 individual portions, then you have to pound (your meat) each piece of meat has to be half of it's original thickness.
Then you sprinkle each piece of meat with the sage, after you take the prosciutto slices and stick one slice per piece of meat (it sticks really easily to the meat). After you dredge each piece of meat with flour, shake off the excess. Then you place a frying pan on medium heat with the butter when it's hot fry each piece of meat for 1 minute on each side (don't let the butter burn). Then you pour the wine and lemon juice into the pan with the meat, let it cook for 2-3 minutes for the alcohol to evaporate then add the stock and cream let it reduce by half and serve imediately. You can serve it with your favourite side dishes such as potatoes, rice, roasted vegetables, salad etc.
Serves 4
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