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posts tagged ‘ Italian recipes ’

5 delicatessen to try this summer in Sardinia

posted by Home In Italy on April 11th, 2018

You still haven’t booked our holiday in Sardinia? after reading this post, you will probably change your mind. If you already have, you have made the perfect decision.
Here below the top five dishes you should try while being in one of our luxury villas in Sardinia.
If you are a food lover you will be happy to know that Sardinia presents a large opportunities to taste so many types choice: from classic Italian recipes to traditional farming recipes, ready to adorn your dinner plate during your trip.

Each city, town and village will have their own take over on some the island’s traditional dishes, but with a specialties that will make them originals and different from the one of another cities and always present a truly memorable and rewarding flavor of Sardinia.
In order to help you choose which dishes to try first, we’ve prepared small selection of dishes to try this summer during your holiday in Sardinia.

1. Culurgiones


They are the classic ravioli of Sardinia, also known as angiulottus, ie agnolotti. The filling is usually a combination of potatoes, pecorino cheese, onions and mint. typical culinary specialty of the Ogliastra barbaricina area, while in the rest of the island there are different recipes, like that of Gallura, which aromatizes the product with lemon or orange peel.
Since 2015 the “Culurgionis d’Ogliastra” have been recognized as an IGP product.

2. Caprese Salad


There’s no tastier or more refreshing lunchtime bite than a fresh and aromatic tomato and mozzarella salad. The combination of the sweet and juicy Sardinian tomatoes with the creamy buffalo mozzarella is an unbeatable hit, while a drizzle of olive oil and balsamic vinegar, and some basil leaves, add another kick to the overall flavour.

3. Pecorino Sardo with honey


Nothing represents the Sardinian agri-food culture better than Pecorino, the sheep’s cheese that is the symbol of Sardinia in the world. Moreover, the region has been indissolubly associated with sheep breeding since ancient times. This cheese is a very versatile product that can be enjoyed in many different courses: one of the best ways to enjoy the unique flavour of this sheep’s milk cheese is to drizzle it in honey, with the sharp and sweet flavour contrasting to prove a delicious afternoon snack.

4. Su Porcheddu


Porchetta or porcetto, in Sardinian procheddu or porcheddu, the suckling pig of about 4 – 5 kg or twenty days, cooked slowly on a spit, on grills and flavored after cooking with myrtle or rosemary. This roast is a classic of Sardinian pastoral cuisine.
The result is a crispy yet succulent piece of meat that goes beautifully with a plate of fresh vegetables.

5. Spezzatino di Vitello con Piselli

This dish is another of Sardinia’s meaty treats and a prominent fixture on the Sardinian countryside menu. The main components of this dish are wonderfully tender veal and sweet peas served in a hearty stew. Though the dish may appear simple, the complexity and strength of its flavour is unmatched by any other dish on the island.

Tempted by these irresistible flavours of Sardinia? Make your Sardinia holiday extra special by adding a dose of luxury to your trip.

Bugie: Italian Carnival sweet pastry fritters

posted by Home In Italy on February 13th, 2018

Bugie or chiacchiere are just two of the many names that you may hear along the Italian peninsula for these typical fritters. The recipe is tasty and simple, it is basically dough made with flour, butter, sugar, vanilla flavoring, eggs flattened into thin strips that are then deep-fried or sometimes baked in the oven and then served coated in sugar.
A variation of the recipe includes the addition of the liqueur or other spirit such as Marsala or Grappa.
The recipe proposed here below is the simplest version, without liqueur or any other variation that will unquestionably indulge even the most difficult sweet tooth, grown-ups or children alike.

RECIPE FOR: 4 PERSONS
PREPARATION:10 MINUTES
COOKING TIME:10 MINUTES

Ingredients
• 4 eggs
• 400 g flour
• 40 g sugar
• 50 g melted butter
• a pinch of salt
• icing sugar
• vegetable oil

Directions
1. Prepare the dough by sifting flour and adding the sugar.
2. In a bowl beat eggs and add them to the flour together with lemon zest and a pinch of salt.
3. Knead mixture on flour-dusted work surface. Add butter until dough is smooth and elastic.
4. Work the dough until it is smooth reducing the thickness setting until reaching 2/3mm. With serrated pastry wheel, cut it into long rectangles.
5. Heat vegetable oil in deep frying pan. Fry the bugie on each side until a nice gold colour appears.
6. Remove bugie and place on tray lined with paper towels to drain excess oil.
7. Transfer to a serving dish and sprinkle icing sugar on the bugie.

Christmas Alexander

posted by Home In Italy on December 20th, 2017

A WICKEDLY CREAMY BRANDY COCKTAIL
“Drinks don’t get more decadent than this brandy cocktail with crème de cacao and cream ”

SERVES: 1 DIFFICULTY: NOT TOO TRICKY

NUTRITION PER SERVING
Calories: 243
Fat: 13g
Saturates: 6.6g
Protein: 2g
Carbs: 4.3g
Sugars: 4.2g
Salt: 0.1g
Fibre: 0.3g

Ingredients
40 ml cognac
30 ml Crème de cacao white
15 ml almond milk
15 ml double cream
TO GARNISH:
1 star anise
1 tsp peeled pistachios

Shake all the ingredients in a cocktail shaker with ice, then strain into a stemmed cocktail glass. Grate over a pistachio, then garnish with the whole nuts and star anise.

How to prepare the perfect lemon sorbet

posted by Home In Italy on October 6th, 2017

Ingredients
130 g of lemon juice
250 g water
170 g sugar
30 g Limoncello
30 g egg whites

Directions
Pour the egg whites into a bowl and whip them with the whisk. As soon as the album is semi-mounted add 30 grams of sugar in the rain while keeping the whips in action. As soon as the mixture becomes white and well-spun hold it aside.

Sprinkle the lemons to get 130 g of juice, filter the mixture in a narrow mesh colander to make sure there are no pulp residues and pour the juice into a bowl with the water.

Add the remaining 140 grams of sugar and embed the albumin a little at a time. As soon as you have them mixed well, add the Limoncello liquor and mix again. If you do not want to use the Limoncello, you can substitute it with more lemon juice.

Pour the mixture into your ice cream maker and operate it. If you do not have an ice cream maker, pour the mixture into a large bowl and place it in a freezer for at least one hour. Then pull it out, mash it with a fork and repeat the operation every thirty minutes until you have the desired texture.

As soon as the sorbet has reached the classic creamy consistency you can transfer it to the glasses and serve your lemon sorbet with decorative jugs.

Enjoy!