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posts tagged ‘ Italian recipes ’

RECIPE OF THE MONTH: CARNIVAL CHIACCHERE

posted by Home In Italy on February 8th, 2013

It is time to wear your mask and go to the most fancy and fun party in town: Carnival is here!

In Italy there are several  kinds of pancakes: the most famous are the chiacchere (it means to chat): simple, crunchy, in one word, delicious!

Ingredients:
250gr white flour
1 whole egg
50gr sugar, 1 pinch salt
50gr butter
1 dose vanilla, 3 tbs Marsala
Powdered sugar, oil to fry

Combine flour, sugar and vanilla, than pour all over a surface.
Make a hole in the middle and pour egg, soft butter pieces and marsala in. Knead well. Roll dough with a rolling-pin in a very thin sheet. Cut 6cm x 10cm rectangles, in the middle make tree cuts. In a medium pan warm abundant oil, when hot, fry few chiacchere per time. Sprinkle with sieved powdered sugar.

Enjoy!

RECIPE OF THE MONTH: WINTER SALAD

posted by Home In Italy on January 10th, 2013

A healthy recipe for January, when after the holidays we can feel a little bit heavy! Fresh and light ingredients can be as tasty as all the others, the important thing is to combine them with fantasy!

Ingredients
1 tabs fresh grapefruit  juice
extra-virgin olive oil
salt
1/4 tsp. minced fresh rosemary  
1/8 tsp. freshly ground pepper
Fresh spinach leaves
3 or 4 mango
1/2 cup chopped toasted almonds
1/2 grapefruit
In a small saucepan whisk in grapefruit  juice, oil, salt, rosemary and pepper. In a salad bowl, gently mix fresh spinach leaves (better if organic), grapefruit segments and almonds with dressing. Divide among 6 plates. Arrange mango slices on salads, some other almonds and sprinkle with some fresh rosemary finely minced.

RECIPE OF THE MONTH: CHRISTMAS CROCCANTE

posted by Home In Italy on December 17th, 2012
Ingredients
1 cup of sugar
1 tablespoon of light corn syrup
1-1/2 cups of blanched almonds, toasted
Combine the sugar and corn syrup in a pan. Stir continuously until the mixture looks like wet sand. Set the pan over low heat and allow it to melt and caramelize. Stir the mixture for 15-20 minutes.
Remove the pan from the heat.
Quickly stir in the almonds. Pour the hot croccante on a baking sheet and spread it out. Allow it to cool and harden.
After the croccante has cooled, break it into pieces to us as a candy.

Enjoy!

RECIPE OF THE MONTH: POACHED PEARS

posted by Home In Italy on November 8th, 2012

Ingredients
12 pears, Keisers are the better
2 cups Italian red wine
3/4 cups brown sugar
orange zest
1 piece cinnamon bark
3 cups water

Peel the pears. Put the rest of the ingredients except the pears into a glass pot and boil for about 5 to 10 minutes. Add the pears to the poaching liquid, standing them upright. When the liquid comes to a boil, lower the heat to a simmer and cover. Simmer for about fifty minutes. Remove into another bowl, immersing them in the wine. Serve with vanilla icecream.