I'm very sorry I had no time to post a recipe yesterday, but been busy!
Here we are anyway for another of my favourite and really authentic recipes. Many of you will not want to try it or eat it but I can tell you that is really niceand unusual so be brave - Lingua di bue con salsa verde ( ox tongue with salsa verde) - in Italy all the cuts that many don't use here like offal and others are very popular and always give you some very strong flavour.
This time the recipe is quite simple, in the future I will post another more difficult to make but with fantastic flavour, but today is a great dish to do when you are at home and you have time, because you need hours of cooking.
The recipe lingua di bue con salsa verde
1 ox tongue (if you can't find it in your supermarket, a good butcher will be the preferred option)
1 celery stick
1 carrot
1 onion
one bouquet garni
water
salt
peppercorn
beef trimmings
For the sauce:
4 fillets of salted anchovies
3 garlic clove
1 1/2 tablespoon of salted capers
100 gr of e.v.olive oil
60 gr white vinegar
150 gr flat leaves parsley
a pinch of sugar
a pinch of black pepper
use the egg white of two boiled eggs
juice of half lemon
In a large deep pot add the veg, ox tongue, beef trimmings (the left over from the beef cuts that your butcher will not use), pinch salt, 1 teaspoon pepper corn and the bouquet garni (I like to use rosemary, bay leaves, thyme that you will hold together with some string so that is easy to remove), bring to the boil and then leave on low heat for 4 and 1/2 hours.
One hour before it's ready start to prepare all the ingredients for the sauce. Wash and chop up the capers, desalt the anchovies and chop up, boil the eggs then remove the yolk and chop the white always of the same size of the rest of your ingredients. Chop the parsley and add in a large bowl with the rest of the ingredients and mix well.(leave to rest 40 minutes)
When the tongue is ready, rest for 10 minutes and then slice and serve with your sauce it will be - Fantasticoooo!
Dimora is Neapolitan food with heart and here I want to share some of my passion for food and recipes from my childhood to the present day.
Wednesday, February 29, 2012
Monday, February 27, 2012
New week
Buon lunedi,
All back to work and the weather is not nice today, so I'm sure we all fill down.
So first thing on Monday never have fish, is never going to be fresh so if you are planning your dinner the choice is restricted, and I will suggest something light as I'm sure we all had lot's of food and (drinks) over the weekend.
Nice home made soup is always welcome on Monday, or a nice salad with roast ham, poached eggs, some mozzarella, cherry tomato and anything you like to add.
What I'm going to prepare tonight for me and my wife is Pollo alla griglia con insalata e pomodori, Grilled free range chicken and escarole and tomato salad.
The recipe pollo marinato alla griglia:
For 4 people
1 large free range chicken
7 tablespoon e.v.olive oil
1 chili
1 lemon
1 bunch of rosemary
5 garlic cloves
3 tablespoon white wine vinegar
salt
black pepper
1 whole escarole
2 beef tomatoes
5 tablespoon warm water
1 red onion
Two hour before cooking cut down the bottom part of the chicken bone, from the back to the from of the back bone in two times so that you will be left with a one centimetre long bone, than turn over and press until flat, cover with clean film and start flattening by using your hand or a kitchen hammer.
When completely flat and soft, start lifting the skin in the middle part covering the breasts, and add the garlic cloves flattened but still skin on, some rosemary and the zest of the lemon, finish with salt, pepper, cover again and massage with 2 tablespoon of the oil.
Turn over and add salt and pepper, then place in a large bowl and cover with clean film and keep in the fridge for 1 hour and 30 minutes. Take out 30 minutes before using so that it is at room temperature and start heating a grill pan (with no oil), when it is at smoking point add the chicken, skin side first and cook for 4 minutes, then turn over and cook for 6 minutes.
When ready place in a Owen dish with the water and cook at 180 degree for 45-50 minutes skin side on top and cover with some foil, then remove foil 10 minutes before the end, so that the skin is crispy, and let it rest for 5 minutes before carving.
In a large serving bowl place the escarole that you have cleaned first and cut in 4 to 5 centimetres leaves, add sliced tomatoes, sliced onions, than in a small bowl mix the rest of the oil, the crushed garlic clove, chopped chili, vinegar, salt to taste and add to the salad 3 minutes before serving.
Buon appetito, I hope you will like this recipe and have a great night and if you can drink a glass of white wine (I will have Falanghina from my region Campania)
All back to work and the weather is not nice today, so I'm sure we all fill down.
So first thing on Monday never have fish, is never going to be fresh so if you are planning your dinner the choice is restricted, and I will suggest something light as I'm sure we all had lot's of food and (drinks) over the weekend.
Nice home made soup is always welcome on Monday, or a nice salad with roast ham, poached eggs, some mozzarella, cherry tomato and anything you like to add.
What I'm going to prepare tonight for me and my wife is Pollo alla griglia con insalata e pomodori, Grilled free range chicken and escarole and tomato salad.
The recipe pollo marinato alla griglia:
For 4 people
1 large free range chicken
7 tablespoon e.v.olive oil
1 chili
1 lemon
1 bunch of rosemary
5 garlic cloves
3 tablespoon white wine vinegar
salt
black pepper
1 whole escarole
2 beef tomatoes
5 tablespoon warm water
1 red onion
Two hour before cooking cut down the bottom part of the chicken bone, from the back to the from of the back bone in two times so that you will be left with a one centimetre long bone, than turn over and press until flat, cover with clean film and start flattening by using your hand or a kitchen hammer.
When completely flat and soft, start lifting the skin in the middle part covering the breasts, and add the garlic cloves flattened but still skin on, some rosemary and the zest of the lemon, finish with salt, pepper, cover again and massage with 2 tablespoon of the oil.
Turn over and add salt and pepper, then place in a large bowl and cover with clean film and keep in the fridge for 1 hour and 30 minutes. Take out 30 minutes before using so that it is at room temperature and start heating a grill pan (with no oil), when it is at smoking point add the chicken, skin side first and cook for 4 minutes, then turn over and cook for 6 minutes.
When ready place in a Owen dish with the water and cook at 180 degree for 45-50 minutes skin side on top and cover with some foil, then remove foil 10 minutes before the end, so that the skin is crispy, and let it rest for 5 minutes before carving.
In a large serving bowl place the escarole that you have cleaned first and cut in 4 to 5 centimetres leaves, add sliced tomatoes, sliced onions, than in a small bowl mix the rest of the oil, the crushed garlic clove, chopped chili, vinegar, salt to taste and add to the salad 3 minutes before serving.
Buon appetito, I hope you will like this recipe and have a great night and if you can drink a glass of white wine (I will have Falanghina from my region Campania)
Sunday, February 26, 2012
Sunday 'O rrau in Naples
Buona Domenica,
The weather is not very nice today, a bit dark but I will give you a nice recipe for a Sunday lunch as we used to have in Sorrento at my Nonna's house when I was a child.
Sunday in Italy is a very important day and most people spend it with their family, and most of the times all the grannies and mums are preparing the food.
Every region has his own traditional recipe and they change from town to town, in the south and in the area of Naples Sunday is the day of a slow cooked tomato and meat dish ( 'O rrau), it has veal and pork of different cuts.
Today I will give a version that is best when you try it the first time, but in the future you can add, Italian sausage, meat balls, and cotica (rolled up pig skin stuffed with different ingredients), and the braciola (rolled up steak stuffed with garlic, pine nuts, parsley, raisin and much more). You have to know that this recipe is hundreds of years old, and when in the old days people couldn't afford too much on a festive day they will prepare this one pot dish that was good to flavour the pasta, and eat the meats with some vegetable for a main course.
The recipe is 'O rrau , meat ragout
For four
500gr. of Veal in large chunks (not expensive cuts)
6 pork ribs (meaty ones)
7-8 tablespoon of e.v. olive oil
two glasses red wine
1 litre of passata (tomato sauce)
a bunch of basil
two tablespoon of tomato puree
2 medium white onions
Start with a very large casserole and heat the oil, add the meats and start browning and then add the onion that you need to chop thinly and cook until it starts to be very brown and all meats are sealed, you then add your wine and cook it until all alcohol is evaporated.
You then dissolve the tomato puree in a glass of warm water and add to the casserole, cook for 3 minutes and add the tomato passata, some salt (not too much because you can always add more but never take it out) and the basil, then stir with a wooden spoon and leave on a very low heat for minimum of three hours.
Make sure you stir often and make sure the sauce does not stick to the bottom of the pan, taste for seasoning and make sure that it is of a very dark brown colour, you can then use the tomato sauce for the pasta and eat the meats after with some sides like roast potatoes with rosemary and garlic, peas with pancetta and onions, or whatever you like.
Buon appetito and have a great Sunday
Peppe
The weather is not very nice today, a bit dark but I will give you a nice recipe for a Sunday lunch as we used to have in Sorrento at my Nonna's house when I was a child.
Sunday in Italy is a very important day and most people spend it with their family, and most of the times all the grannies and mums are preparing the food.
Every region has his own traditional recipe and they change from town to town, in the south and in the area of Naples Sunday is the day of a slow cooked tomato and meat dish ( 'O rrau), it has veal and pork of different cuts.
Today I will give a version that is best when you try it the first time, but in the future you can add, Italian sausage, meat balls, and cotica (rolled up pig skin stuffed with different ingredients), and the braciola (rolled up steak stuffed with garlic, pine nuts, parsley, raisin and much more). You have to know that this recipe is hundreds of years old, and when in the old days people couldn't afford too much on a festive day they will prepare this one pot dish that was good to flavour the pasta, and eat the meats with some vegetable for a main course.
The recipe is 'O rrau , meat ragout
For four
500gr. of Veal in large chunks (not expensive cuts)
6 pork ribs (meaty ones)
7-8 tablespoon of e.v. olive oil
two glasses red wine
1 litre of passata (tomato sauce)
a bunch of basil
two tablespoon of tomato puree
2 medium white onions
Start with a very large casserole and heat the oil, add the meats and start browning and then add the onion that you need to chop thinly and cook until it starts to be very brown and all meats are sealed, you then add your wine and cook it until all alcohol is evaporated.
You then dissolve the tomato puree in a glass of warm water and add to the casserole, cook for 3 minutes and add the tomato passata, some salt (not too much because you can always add more but never take it out) and the basil, then stir with a wooden spoon and leave on a very low heat for minimum of three hours.
Make sure you stir often and make sure the sauce does not stick to the bottom of the pan, taste for seasoning and make sure that it is of a very dark brown colour, you can then use the tomato sauce for the pasta and eat the meats after with some sides like roast potatoes with rosemary and garlic, peas with pancetta and onions, or whatever you like.
Buon appetito and have a great Sunday
Peppe
Saturday, February 25, 2012
Saturday
Buongiorno, hope you are enjoying the weekend.
Today I'm giving you two recipes one this morning and one in the afternoon. This morning's is a very light starter and later a nice dish for saturday evening.
Before the recipe I want to tell you why I always mention flat leaf parsley and not the one you usually find here in the UK. The flat one is fresher and doesn't have that sweet end to it that will not help in italian dishes.
Zuppetta di cozze, mussels soup:
For two people
4 tablespoon e.v. olive oil
200 gr. fresh mussels
3 cloves of garlic
10 cherry tomatoes
a bunch of flat leaf parsley
salt
1 chilli
2 slices of italian bread or ciabatta
In a large and deep pan, heat the oil and add 2 chopped garlic cloves and chilli. When starting to get coloured add the mussels and leave covered for one minute, then when they start to open add the cherry tomatoes cut in half and a pinch of salt, leave for two, three minutes and add the chopped parsley.
At the same time heat a grill pan and toast your bread on it, when it starts to get nice and marked like on a barbecue take off and use one clove of garlic to flavour it by brushing on the crusty sides, with a brush then add oil and a pinch of salt.
Transfer the mussels into a bowl and sprinkle more parsley and cover with the slices of bread, buon appetito.
Some people will add wine to the recipe, but as I explained yesterday if the mussels are fresh there is not need to do so.
One last thing before I finish when you buy the mussels make sure that they are all closed, then leave them in cold water with a pinch of rock sea salt for a minute and clean well with a knife, discard the open ones before use.
Another important thing is to smell the shellfish when cooking it, if any strong or unpleasant smells come from it find the wrong mussels or don't eat it and make it another time.
One last thing as is the case when you prepare your mussels you need to discard the open ones, you have to discard any mussels which are still closed when they are cooked>
Today I'm giving you two recipes one this morning and one in the afternoon. This morning's is a very light starter and later a nice dish for saturday evening.
Before the recipe I want to tell you why I always mention flat leaf parsley and not the one you usually find here in the UK. The flat one is fresher and doesn't have that sweet end to it that will not help in italian dishes.
Zuppetta di cozze, mussels soup:
For two people
4 tablespoon e.v. olive oil
200 gr. fresh mussels
3 cloves of garlic
10 cherry tomatoes
a bunch of flat leaf parsley
salt
1 chilli
2 slices of italian bread or ciabatta
In a large and deep pan, heat the oil and add 2 chopped garlic cloves and chilli. When starting to get coloured add the mussels and leave covered for one minute, then when they start to open add the cherry tomatoes cut in half and a pinch of salt, leave for two, three minutes and add the chopped parsley.
At the same time heat a grill pan and toast your bread on it, when it starts to get nice and marked like on a barbecue take off and use one clove of garlic to flavour it by brushing on the crusty sides, with a brush then add oil and a pinch of salt.
Transfer the mussels into a bowl and sprinkle more parsley and cover with the slices of bread, buon appetito.
Some people will add wine to the recipe, but as I explained yesterday if the mussels are fresh there is not need to do so.
One last thing before I finish when you buy the mussels make sure that they are all closed, then leave them in cold water with a pinch of rock sea salt for a minute and clean well with a knife, discard the open ones before use.
Another important thing is to smell the shellfish when cooking it, if any strong or unpleasant smells come from it find the wrong mussels or don't eat it and make it another time.
Friday, February 24, 2012
pop Up
Hi again,
This is not another recipe but to tell you about my Pop Up restaurant in Glasgow.
I started last year in varius locations, but meanly in the beautifull "The TeaRooms" in Bath st., and now on the 10th of march we will have our first event at the C.R. Mackintosh church in the west end of Glasgow.
We will follow the journey that Mackintosh did when he was a young student, and prepare dishes from 9 cities he visited and tell some memories from his travelling, what did he think, where did he go, what did he like and not like? and much more.
Ciao
This is not another recipe but to tell you about my Pop Up restaurant in Glasgow.
I started last year in varius locations, but meanly in the beautifull "The TeaRooms" in Bath st., and now on the 10th of march we will have our first event at the C.R. Mackintosh church in the west end of Glasgow.
We will follow the journey that Mackintosh did when he was a young student, and prepare dishes from 9 cities he visited and tell some memories from his travelling, what did he think, where did he go, what did he like and not like? and much more.
Ciao
Another day
Good morning,
Here we are again, another day and the weather is much better and it helps the mood.
Before I give you the recipe today, did you know that when you boil pasta never, never add oil to the water just stirr it straight away and it will never stick together.
The recipe for today is Spaghetti alle vongole a real Neapolitan dish, one of my favourites:
Spaghetti with clams
For two people
180 gr. spaghetti (or more if you like it as I do)
300 gr. clams (if you can buy the dark grey and not the flat white ones)
2 cloves of garlic
1 small bunch of flat leaves parsley
1 chilli
5tablespoon of e.v. olive oil (italian from the south if you can)
salt
8 cherry tomatoes if you like it red, we say macchiato in italian.
Before I give you the recipe today I will like to suggest not to use wine in this dish because what we want is the real salty flavour of the clams, and if somebody tells you other wise they are wrong, the only reason to do so is to cover the flavour of the shellfish if it is not fresh (and you do not want to eat not very fresh shellfish).
Boil a large pot of water and a pinch of salt, and add the spaghetti and stir straight away.
In a pan heat the oil and add the chopped garlic and the chilli based on how hot you like it, before is to coloured add the clams and cover for3 minutes, then taste and add the chopped parsley, and if you think it needs some salt add it to taste (when we do it back home becouse the water of the Mediterranean sea is very salty compared to the Ocean we often don't need salt in it) and leave for 2 minutes.
If you like the tomato version add the cherry cut in half just when the clams start to open and cook for an extra minute, then when sauce taste good add the pasta al dente and stir together for another minute, and remember not to over cook the clams if not they get dry and small.
Serve in a bowl and finish with a garnish of fresh parsley and a bit of fresh olive oil,
Buon appetito I hope you will like it as much as I do.
Ciao a domani
Here we are again, another day and the weather is much better and it helps the mood.
Before I give you the recipe today, did you know that when you boil pasta never, never add oil to the water just stirr it straight away and it will never stick together.
The recipe for today is Spaghetti alle vongole a real Neapolitan dish, one of my favourites:
Spaghetti with clams
For two people
180 gr. spaghetti (or more if you like it as I do)
300 gr. clams (if you can buy the dark grey and not the flat white ones)
2 cloves of garlic
1 small bunch of flat leaves parsley
1 chilli
5tablespoon of e.v. olive oil (italian from the south if you can)
salt
8 cherry tomatoes if you like it red, we say macchiato in italian.
Before I give you the recipe today I will like to suggest not to use wine in this dish because what we want is the real salty flavour of the clams, and if somebody tells you other wise they are wrong, the only reason to do so is to cover the flavour of the shellfish if it is not fresh (and you do not want to eat not very fresh shellfish).
Boil a large pot of water and a pinch of salt, and add the spaghetti and stir straight away.
In a pan heat the oil and add the chopped garlic and the chilli based on how hot you like it, before is to coloured add the clams and cover for3 minutes, then taste and add the chopped parsley, and if you think it needs some salt add it to taste (when we do it back home becouse the water of the Mediterranean sea is very salty compared to the Ocean we often don't need salt in it) and leave for 2 minutes.
If you like the tomato version add the cherry cut in half just when the clams start to open and cook for an extra minute, then when sauce taste good add the pasta al dente and stir together for another minute, and remember not to over cook the clams if not they get dry and small.
Serve in a bowl and finish with a garnish of fresh parsley and a bit of fresh olive oil,
Buon appetito I hope you will like it as much as I do.
Ciao a domani
Thursday, February 23, 2012
23 FEB 2012
Buongiorno, Goodday everyone,
This is the first day where l start posting on my blog my love for italian food.
Do you like spaghetti bolognese, carbonara, chicken Alfredo, lasagna and that sort of dishes?
Well get out of this page you are reading the wrong blog, l'm Italian from Sorrento and l have spent the first 30 years of my life there, and also come from a family where catering is always been our leaving so here there will be only authentic italian recipe and ideas.
I hope not to offend anyone but in UK unfortunately we have to many so called italians that where never born there and never understood how italian restaurant and food realy is, so l want to pass on to you my recipes and traditions so that you can experience the real thing for yourself.
Today 1st recipe
Spaghetti alla chiumenzana
This recipe is a very old one from the island of Capri where my (Nonna) grand mum was born and that she use to cook when we had a large main course coming after the primo piatto first dish (pasta).
For two people:
4 tablespoon e.v.olive oil
2 cloves of garlic
400 gr. of pelati (plum tinned tomatoes)
3tablespoon oregano dry
salt
2 tablespoon small salted cappers
1 chilli
180 gr. spaghetti (large ones)
In a large pot boil water with a pinch of sea salt and ad the pasta, in a pan heat up the olive oil and add the finely chopped garlic and make sure it dosen't get brown then add the chopped chilli and rinsed cappers leave for 30 seconds and add the tomato.
Start cooking the sauce on medium heat and salt to taste for 5 minutes then add the oregano and cook for another 5 minutes reducing the sauce and than taste the pasta and make sure is very al dente, drain it and add to the sauce where you will continue to cook for another minute, so that it will absorb al the flavour of the sauce.
Serve in a pasta bawl and if you like can sprinkle chopped flat leaves parsley, very simple and the real taste of an italian pasta, buon appetito.
To finish if any of you will like to know any REAL italian recipe send me a message and l will be happy to post it.
Ciao buona giornata a tutti
This is the first day where l start posting on my blog my love for italian food.
Do you like spaghetti bolognese, carbonara, chicken Alfredo, lasagna and that sort of dishes?
Well get out of this page you are reading the wrong blog, l'm Italian from Sorrento and l have spent the first 30 years of my life there, and also come from a family where catering is always been our leaving so here there will be only authentic italian recipe and ideas.
I hope not to offend anyone but in UK unfortunately we have to many so called italians that where never born there and never understood how italian restaurant and food realy is, so l want to pass on to you my recipes and traditions so that you can experience the real thing for yourself.
Today 1st recipe
Spaghetti alla chiumenzana
This recipe is a very old one from the island of Capri where my (Nonna) grand mum was born and that she use to cook when we had a large main course coming after the primo piatto first dish (pasta).
For two people:
4 tablespoon e.v.olive oil
2 cloves of garlic
400 gr. of pelati (plum tinned tomatoes)
3tablespoon oregano dry
salt
2 tablespoon small salted cappers
1 chilli
180 gr. spaghetti (large ones)
In a large pot boil water with a pinch of sea salt and ad the pasta, in a pan heat up the olive oil and add the finely chopped garlic and make sure it dosen't get brown then add the chopped chilli and rinsed cappers leave for 30 seconds and add the tomato.
Start cooking the sauce on medium heat and salt to taste for 5 minutes then add the oregano and cook for another 5 minutes reducing the sauce and than taste the pasta and make sure is very al dente, drain it and add to the sauce where you will continue to cook for another minute, so that it will absorb al the flavour of the sauce.
Serve in a pasta bawl and if you like can sprinkle chopped flat leaves parsley, very simple and the real taste of an italian pasta, buon appetito.
To finish if any of you will like to know any REAL italian recipe send me a message and l will be happy to post it.
Ciao buona giornata a tutti
Tuesday, February 21, 2012
Charles Rennie Mackintosh Toured Italy and Ate Italian!
Did you know that the great man himself won a schlarship in 1891 to tour Italy. His sketching tour took him from Palermo to Naples and all the way North to Venice and Verona. Well now I get the chance to cook the food that he maybe tried for the first time in each of the nine great cities and towns he visited.
So on Sat 10th March in the very splendid setting of the only church that CRM designed, in Maryhill Glasgow, my restaurant will be popping up once again.
What's Cooking with Peppe's next Pop Up restaurant
Follow the link for some more details. Food is likely to include arancini, coda alla vaccinara, zuppa di fagioli, panzanella, fegato alla veneziana. I'll let you figure out what it is!
So on Sat 10th March in the very splendid setting of the only church that CRM designed, in Maryhill Glasgow, my restaurant will be popping up once again.
What's Cooking with Peppe's next Pop Up restaurant
Follow the link for some more details. Food is likely to include arancini, coda alla vaccinara, zuppa di fagioli, panzanella, fegato alla veneziana. I'll let you figure out what it is!
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