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Are you ready for EXPO? The event of the year, not to miss.

posted by Home In Italy on April 14th, 2015

Expo 2015 Feeding the planet, energy for life

Everything is ready: Milan will be the center of the world, from the Expo Gate in front of the Sforzesco Castel on the Navigli canals, to Rho, the new city of the food. Until October 31st, we will talk about food as “energy of our planet”, with the participation of 147 countries, exhibitions, conferences, temporary installations, events and new metropolitan icons, as the Bosco Verticale, the two skyscrapers with more than 900 trees species and 83900 sqm of terraces, created by Stefano Boeri.

The theme at the center of the event

Food is nourishment, pleasure, taste, home, family, art, war, peace, affection, love and, most of all, “Food is Life”, for us and for the planet.
A unique journey not to be missed among people arriving from far away offering their foods, their cultures, their traditions, their shows. A journey that describes “a place where cultures, traditions and flavors cross between extraordinary architectures”.

The China Corporate United Pavillon at Expo 2015

EXPO will host four thematic areas, from the Pavillon Zero, which tells the story of man through his relationship with food, to Future Food District, which explains how technology will change the storage, distribution, purchase and consumption of food. The other two areas are the Biodiversity Park, a large garden where it is reproduced the variety of ecosystems which can be found on our planet, and the Art & Food, an extraordinary exhibition showing how the relationship between art and food has changed over the centuries.

The Vanke Pavillon created by Daniel Libeskind

Expo Milano 2015 introduces a new model of Universal Exhibition: not only a showcase of the best technologies for a sustainable future, but a global and interactive event with thousands of cultural occasions and entertainment both inside and outside the exhibition site. Shows, concerts, conferences, show cooking, workshops and exhibitions will transform Expo Milano 2015 in a big party with a chance to learn while having fun.

RECIPE OF THE MONTH: AMBERJACK TARTARE

posted by Home In Italy on April 9th, 2015

Tartare of amberjack

Delicate and delicious, the amberjack tartare is an elegant and chic dish that will satisfy even the most discerning palate.
The unique taste of the raw fish with citrus fragrance combined with a salad of oranges and fennel is something superfine for those who love and want to experience a valuable tartare appetizer.
Amberjack, with its lean and delicious meat is perfect for this type of recipes and it perfectly matched also with the smooth taste of the avocado or with delicate vegetables like courgettes: its flavor is exalted but never covered.
The preparation of the tartare is very simple and easy: the only real strength is the freshness of the fish!

Ingredients
• 1 pink grapefruit
• 1 lemon
• 4 oranges
• 500 gr of fresh amberjack fillet
• 2 fennels
• 5 blades of chives (minced)
• salt
• pink pepper
• extra virgin olive oil

Directions
Cut the amberjack fillet into strips, then into small cubes and place them in a bowl.
Peel the pink grapefruit and the oranges: cut the fruits into slices and keep aside two slices for each citrus, to be reduced into cubes.
Stir the diced amberjack, add salt and 6 grains of crushed pink pepper, mix gently.
Grate the lemon skin and keep it aside. Squeeze half lemon and pour the juice into a glass. Add 1 pinch of salt, pepper and 4 tablespoons of olive oil. Mix everything thoroughly with a fork and set aside this citronette.
Wash, clean and cut the fennel into thin slices with a mushroom slicer.
Place at the bottom of your plate a base of fennel alternating it with citrus slices seasoned with a teaspoon of citronette.
With the help of four rings create 4 tartares and put it over the fennel and citrus salad.
Season with a dash of citronette, complete with a pinch of chopped chives and the grated lemon skin.

Serve immediately and enjoy!

Cocktail Champagne

posted by Home In Italy on February 27th, 2015

cocktail champagne for unforgettable moments

1/10 Grand Marnier
1/10 Cognac
8/10 Champagne
Sugar Cube soaked in Angostura
Serve with


Oriental Marinated Tuna with Pizzaiola Sauce and Goji Berries
Gratinated potato millefeuille
Tuna marinated in oriental sauce
Oriental sauce: sesame paste, soy sauce, fresh ginger, honey, mustard
Chives
Pizzaiola sauce: tomato sauce, capers, oregano, garlic, anchovies
Potato chips flavored with sage
Goji berries

aperitif perfect with the cocktail Champagne

RECIPE OF THE MONTH: STRAWBERRY TIRAMISU

posted by Home In Italy on March 5th, 2014

Ingredients

Strawberries:
5 Cups Sliced or Chopped Strawberries
2 Tablespoons Sugar
3 Tablespoons Sweet Marsala Wine

Cream Filling:
2 Cups Heavy Whipping Cream
2 (8 Ounce) Tubs Mascarpone Cream
1/3 Cup Sweet Marsala Wine
10 Ounces White Chocolate, Melted
1/2 Cup Powdered Sugar (Confectioner’s Sugar)

Savoiardi:
2 Packages Ladyfinger Cookies
2/3 Cup Orange Juice
1/4 Cup Sweet Marsala Wine

Garnish:
Sliced Strawberries
Melted Dark Chocolate

Directions

Combine the strawberries with the sugar and wine in a bowl and stir to mix. Let the strawberries sit for at least 30 minutes.

In a small bowl, whip the heavy cream until soft peaks form, then add the powdered sugar. In another bowl, beat the mascarpone with the wine until light, about 4 minutes. Add the chocolate and beat until smooth. Fold in the heavy cream.

Mix the orange juice with the wine in a shallow bowl. Quickly dip each savoiardi cookie into the orange juice mixture just lightly wetting them. Arrange the cookies into a 13 x 9 inch glass dish, break the cookies as needed to fill in corners.

Once you have completely covered the bottom of the pan with cookies, spread half the mascarpone cream mixture over them. Arrange the berries onto this cream mixture evenly. Add another layer of the cookies, then finish with the cream mixture, using a knife to smooth the top.

Refrigerate for at least 5 hours. Cut the tiramisu into squares and arrange on plates. Garnish with sliced strawberries and a drizzle of dark chocolate and… serve!