Posts Tagged italy

Pasta Con Salsicca E Rosamarino

“Sausage and Rosemary, a perfect combination for this classic Italian dish.  You won’t believe how rich and creamy this sauce is until you try it”

  • 400 g fettucine
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 350 g italian sausage, thinly sliced
  • 1 sprig rosemary, chopped
  • 4 tablespoons parmesan cheese, grated
  • ½ glass dry white wine
  • 3 tablespoons tomato paste
  • 200 ml chicken stock
  • 2 tablespoons soya cream
  • salt and pepper

Heat the oil over low heat and add the onion and the garlic, cook until onion is golden.  Add the sausage and brown.  Add the wine and allow to evaporate.  Mix the tomato paste with the hot stock and add to the sausage mixture.  Add the rosemary, a pinch of salt and pepper to taste.  Allow to cook over moderate heat until the flavours are well blended.

Cook the fettucini al dente, drain and add to the sauce and mix well.

Add the cream and the cheese and mix well.  Serve immediately.

Notes : I found great Italian sausage at GS in Naxxar. Don’t confuse this with Maltese sausage, as the Italian version is far less saltier.

Source : Cucinare la Pasta

Servings/Yield : 4 servings

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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Aubergine, tomato & Parmesan bake

“Every Italian cook has their own version of this classic aubergine dish ‘Melanzane alla Parmigiana’. It’s even better made a day ahead”

  • 2 garlic cloves, crushed
  • 6 tbsp olive oil
  • 2 x 400g cans chopped tomatoes
  • 2 tbsp tomato purée
  • 4 aubergines, cut into long, 5mm thick slices
  • 85g Parmesan, freshly grated
  • 20g pack basil, leaves torn
  • 1 egg, beaten

Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.

Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.

When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

Tip : When griddling or frying aubergine slices, you’ll find that they will absorb any amount of oil instantly. Don’t be tempted to add more! As they cook, aubergines release their juices along with some of the absorbed oil.

Source : Good Food April 2009

Servings/Yield : 6 servings

Rating : 4 out of 5

Difficulty : Moderately Easy

Course : Main

Preparation Times : Prep : 10 mins Cook : 50 mins

Nutritional notes : Per Serving: 225 kcalories, protein 10g, carbohydrate 8g, fat 17 g, saturated fat 5g, fibre 5g, sugar 7g, salt 0.52 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Home Made Ravioli

More of a story then a recipe, this was an attempt under the premise that “wow wouldn’t it be great to make our own Ravioli”.

After spending the majority of the day stuck in a hospital room for reasons we won’t go into right now. We bungled home to an empty kitchen, where we had been planning to attempt this ravioli adventure for a few weeks.  3 hours to dinner I got stuck in right away using a list of ingredients I settled on after visiting 5 different ‘trusted’ cooking sites, and my handy Joy of Cooking.

  • 400g ’00′ flour
  • 4 eggs
  • pinch of salt
  • 1 tbsp of milk

If I told you that the above measurements were accurate, I would be lying.  At one point I had a sticky mass in my hands from using too much egg, screaming for “more flour”.  Once I had the dough to a consistency that felt right, I dumped in a bowl and covered with clingfilm for 30 minutes and started on the filling…

  • 400g spinach leaves
  • 250g ricotta cheese
  • 1 egg
  • pinch of freshly grated nutmeg
  • black pepper

Later we discovered that the amount of spinach was overkill, we’ll probably use less next time.  Also, I will try and use fresh nutmeg instead of the ground pre packed variety I had running around in the drawer.

After 30 minutes I rolled it out and started assembling using some plastic contraption that we got from Tescoma. All went swimmingly even though their was a distinct learning curve.  After stepping back, and seeing the ones we started with, you can see the evolution of our handiwork to the last of the dough.

Starting on the sauce, I used the recipe from the Lasagne Tart.

I’m not sure what we’ll do next time, but it will include more research, and plenty of more wine.

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
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Lacryma Christi del Vesuvio Red Doc 2006 – Mastroberardino

Full, with cherry, plum, raspberry and strawberry aromas, supported by spiced notes of pepper and clove. Warm, well structured and smooth, with fine tannins and a background of fruits and spices.  A big wine that best pairs with flavoured pastas or polenta with meat-based sauces or sophisticated red meats. A deliciously surprising pairing for grilled swordfish.  Selling in Malta for €10.88, I would pick this up again for a dinner for two, or to enjoy in the kitchen while I cook.

Grape Variety : Piedirosso 100%

Producer : Mastroberardino

Region : Italy

Year : 2006

Size : 75cl

Alcohol : 12.5%

Rating : 4 out of 5

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Penne all’ Arrabiata

“Arrabiata means ‘Angry’ and therein lies the key to the character of this sauce”.

  • 4 tbsp extra-virgin olive oil
  • 2-3 tsps red chilli pepper flakes
  • 800 g tomato passata (tomato puree)
  • 3 garlic cloves, crushed (minced)
  • 450 g penne
  • salt
  • handful chopped flat-leaf parsley

Heat the oil in a frying pan over medium heat.  Add the chilli pepper flakes.  As soon as the flakes begin to add some colour to the oil, add the passata or add crushed tomatoes as an alternative using a handblender in the sauce to smooth out the chunks.  Add the crushed (minced) garlic into the sauce, and cook over a moderatly high heat for around 15 minutes.  Meanwhile cook penne to packet instructions.  Once the pasta is done, drain and add to the sauce along with the chopped parsley and stir well.

Source : Based on ‘Penne with Spicy Tomato Sauce’ from ‘Pasta Fresca’ by Viana La Place and Evan Kleiman

Servings/Yield : 4-6 servings

Rating : 5 out of 5

Difficulty : Easy

Cuisine : European : Mediterranean : Italian

Course : Main

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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Zenato Ripassa Valpolicella Superiore DOC

“Brought over by my Dad during a family Sunday, this was thoroughly enjoyable, bringing out the best in a Valpolicella by adding dried Valpolicella grapes to the wine and processing a second time”.

Grape Variety : Valpolicella

Producer : Zenato

Region : Italy

Year : 2006

Size : 75cl

Alcohol : 14%

Rating : 4 out of 5

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Banfi ‘Col di Sasso’ IGT

Banfi Wine

“Picked this bottle up to try something new, the ‘Col Di Sasso’ by Banfi is a Cabernet Sauvignon and Sangiovese retailing for around 6.99 Euro in Malta”.

Grape Variety : Cabernet Sauvignon & Sangiovese

Producer : Banfi

Region : Italy – Tuscany

Year : 2007

Size : 75cl

Alcohol : 13%

Rating : 4 out of 5

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Barbi Brunello di Montalcino 1996

Another vintage wine we opened during New Years Eve 2009-2010.  I would like to have written more about this wine, expressing the flavours, and intoxicating smells… Unfortunately this won’t be the case due to the lateness of the evening, and the previous alcohol dulling the memories.  One thing I can say for certain is that:

A. it was delicious and…

B. Once you’ve acquired a taste for vintage wines, it can be highly addictive.  Just make sure you have someone around you that knows what their buying.

Grape Variety : -

Producer : Barbi

Region : Italy – Tuscany

Year : 1996

Size : 75cl

Alcohol : -

Rating : 5 out of 5 (Now to just track down another bottle)

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The Trials of Silvio Berlusconi

TIZIANA FABI/AFP/Getty Images

TIZIANA FABI/AFP/Getty Images

Silvio Berlusconi is known as a master of legal maneuvering, and he’s certainly had plenty of time to practice. The 73-year-old Italian prime minister has been visited by police 587 times, been part of 2,500 hearings, and spent a quarter of a billion dollars to keep himself out of jail. Here are some highlights of an eventful legal life.

  • 1978: Berlusconi founds Mediaset, the television company that would become the largest in Italy and eventually make him Italy’s richest man. He made his first fortune in the construction business but worked a number of odd jobs earlier in his career, including selling vacuums and crooning on a cruise ship. Mediaset later becomes part of Berlusconi’s business empire Fininvest, which owns nearly 150 companies.
  • 1990: Berlusconi is convicted of giving false testimony in a courtroom in Verona. In the late 1980s, three journalists had accused Berlusconi of involvement with a shadowy and illegal Masonic Lodge called Propaganda 2. In response, he sued them for libel, testifying that he was never a full member and only kept loose associations with the group. However, a parliamentary inquiry commission found that he had been a full member since 1978, leading to his conviction. The government granted him amnesty before he could be sentenced.
  • 1991: Berlusconi wins an appeals case to become owner of Italy’s largest publishing house, Arnoldo Mondadori Editore. In 1990, both Berlusconi’s company, Fininvest, and his chief rival Carlo de Benedetti’s media giant, the CIR Group, had made bids to buy Mondadori. The courts originally awarded the company to CIR, but Fininvest eventually won — after Berlusconi allegedly loaded the judge’s wallet from an offshore account with the code name All Iberian.
  • 1992: Italian soccer player Gianluigi Lentini gets a world-record payday when he leaves Torino F.C. for Berlusconi’s team A.C. Milan for $21 million. Prosecutors claim Berlusconi doctored the accounting on the deal, but he is never convicted because the statute of limitations has expired by the time investigators look into the case.
  • 1994: Berlusconi is elected prime minister, having entered politics and founded his Forza Italia party only a few months earlier.
  • 1995: Berlusconi’s coalition government collapses under the accumulated weight of scandal. His party is defeated in elections the next year.
  • 1997: Investigation begins on Berlusconi’s holding of Spanish television station Telecinco. Prosecutors say he evaded $145 million in taxes and owned half of the company through offshore holdings; Spanish law prohibits anyone from owning more than a quarter of a television station. He is later acquitted.
  • 1997: During the Telecinco trial, Berlusconi allegedly bribes British lawyer David Mills $600,000 to lie in court.
  • 2001: Despite all the scandals, he is elected prime minister for a second time, running on a wildly popular platform modeled on Newt Gingrich’s Contract with America, called “Contract with Italians.”
  • 2002: After being accused of false accounting from 1986 to 1999, Berlusconi puts a stop to the cases against him by decriminalizing a number of creative accounting practices.
  • 2003: Berlusconi helps pass an immunity law that protects the top five members of government from prosecution while they are in office.
  • 2004: Italy’s highest court throws the immunity law out as unconstitutional.
  • 2006: Berlusconi loses the election to Romano Prodi.
  • 2007: The judge in the Mondadori case, Vittorio Metta, is found guilty of accepting bribes from Berlusconi’s lawyer and is sentenced to over a year in jail.
  • April 13, 2008: Elected prime minister a third time.
  • July 21, 2008: For the second time, an immunity law is passed that keeps Berlusconi out of the courtroom for as long as he is in office.
  • July 23, 2008: A prostitute tapes her conversation with Berlusconi’s aide, who is trying to set up a rendezvous for the prime minister. The aide warns her that Berlusconi never uses condoms.
  • Feb. 17, 2009: David Mills is convicted of taking bribes from Berlusconi and is sentenced to 4 1/2 years in prison.
  • May 3, 2009: Berlusconi’s wife files for divorce after it becomes public that he has been having an affair with an 18-year-old lingerie model who calls him “papi.” The not-very-distraught Berlusconi is later photographed in his villa in Sardinia hanging out with several partially nude women and a former Czech premier.
  • Oct. 3, 2009: In a civil case, de Benedetti and his company, the CIR Group, is awarded over a billion dollars for lost revenue stemming from the Mondadori bribery case. Berlusconi says the ruling could bring down Fininvest, his media company.
  • Oct. 7, 2009: Italy’s highest court again strips Berlusconi of immunity, as it is again found to be unconstitutional. He vows to fight the charges, calling himself “invigorated” by the ruling.

via The Trials of Silvio Berlusconi | Foreign Policy.

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Granzuppa di Legumi Mistra

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“We picked up a mix of pulses from a small village resort Valli di Sole (20 minutes from Madonna di Campiglio) in the Trentino part of the Dolomites of Northern Italy during a Snowboarding Holiday for around 2 Euros.  Dirt cheap stuff, even though you can find the same pulses anywhere else, you just have to learn to combine them. You could also find huge bags of porcini mushrooms for a fraction of the price anywhere else”.

This is my mothers recipe, which was given to me over the phone; the wife loves it so I guess I did something right.

The Recipe: Granzuppa di Legumi Mistra

  • 200 g Legumi Misti (Soup Mix, pulses etc…), soaked in water
  • 3 small zucchini, cubed
  • 2 medium Onions, cubed
  • 1 large carrot, cubed
  • 1 Celery Stalk, Chopped Stalk and Leaves
  • 1 large Potato, Cubed
  • 1 handful Parsley, Chopped
  • 1 large Chicken Drumstick
  • 200 g Pancetta Cubetti
  • 1 Chicken Stock Cube
  • Salt
  • Pepper

Soak 200g of the Beans and Pulses from the Bag in a bowl full of water (A litre should do) this should be done over night.

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Prepare all the ingredients for the soup:

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Chop the Zucchini (Aka. Marrows or Courgettes) these should be as big as a Golfball or slightly larger, too large and you end up with a bunch of seeds and less side flesh. Chop to the consistency of small cubes the size of Hash Browns.  Do the same with the carrot.

Onion should be twice the size of a Golfball and cubed to the same size as above.

Celery should be a good size but not too big where it looks like it will overpower the rest of the vegetables. Remember that you want equal amounts of each vegetable. It’s always good to throw into individual bowls so that you can have a general look of what’s going into the soup. Celery should be split down the middle and chopped into 1-2mm cuts from the stock all the way to the leaves. You’ll have a bowl mixed with celery leaves and celery stalk by the end of it. Looks strange but really works out in the end.

Potato should be large, and cut into cubes similar to the Zucchini. I did not peel the potato, but this is up to the soup maker at the end of the day.

Grab the parsley in your hand and make sure you’ve got a fistful of it, chop off anything you have left. The result should be a handful of Parsley. Chop this up like you did to the Celery Stalk and Leaves. Difference here is you want more leaves than stalk.

Prepare some boiling water for the next steps. (Use a Kettle)

Prepare a large pot (mine was 15cm in Diameter and 10cm high) Add a couple of tablespoons of Olive Oil to the bottom and add the Pancetta Cubes when it’s suitably hot enough. Fry the Bacon Cubes until they have thuroughly cooked, but are not crispy. Add all the veggies into the pot at this point and give them a mix. Remove the skin from the drumstick and throw it in the middle with a cube of chicken stock (this is optional you can use a breast of chicken, or no chicken at all if you wish) stir the veggies and chicken for 10-15minutes making sure their somewhat stir-fried. add salt and pepper to the mix. Add the Beans!

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DSCF2149 copyAdd the water to the mix and start the timer for 2 hours (The water level should be at least 1-2inches from the top of the veggies). Stir occasionally and remove the chicken leg or breast once it’s cooked (10-20min) Shred the chicken and throw back into the soup (Without the bone)

This soup takes up to 2 hours,make sure that you constantly add water to the pot as it boils off and gets absorbed by the veggies. The soup toward the last 30minutes of cooking should be the consistency of a very watery risotto. It should be starchy and stirring the soup should be thick and not watery.

Notes :  It was suggested to boil the Beans and Pulses before adding to the soup, this hasn’t been attempted yet.

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