Posts in english

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Pizza with buffalo mozzarella.

Ingredients and procedure

600 grams flour
300 grams cold mineral water
60 grams of fresh tomato sauce(slighty salted)
10 grams fresh yeast
50 grams extra vergin olive oil
10 grams of salt
fresh basil leaves as many as you like
1 buffalo mozzarella (250-300 grams) diced

pour the fresh yeast in to the water and let stand until is dissolved. In a large bowl pour all ingredients(except basil and mozzarella) and start mixing either manually or with kitchen robot until you get a smooth paste. Let it leaven for at least 5 hours. Heat the oven to 190 degrees Celsius. Afterwards grease bottom of a baking pan (at least 30 cm of diameter) with butter or extra vergin olive oil. Now Grease your hands with some olive oil, pour the mixture and pave gently from the center towards the edges of the pan, pour the fresh tomato sauce all over and let stand for another 10 minutes. Now bake, depending of your type of oven, 30 minutes at the bottom and with grill function. Afterwards take the pizza out, decorate with the buffalo mozzarella, fresh basil leaves and a drizzle of extra vergin olive oli. Bon appetit.

 

 

Spaghetti ai frutti di mare

Spaghetti with seafood

Recipe for three people

10 prawn tails

300 gr. clam

150 gr. tomato puree

240 gr. spaghetti

5-6 sprigs of parsley, chopped

1 dl white wine

extra virgin olive oil q.s.

1 teaspoon salt

1 teaspoon sugar

In a bowl, wash the clams changing 2-3 times the water so that there are no grains of sand or other, time about 1 hour. Then remove them one at a hand and a whip them lightly on the work surface to make sure the doesn’t leave anything.

Shell the shrimp tails off cutting with a scissor along the top and removing the intestines, rinse under cold water.

In a pan pour the shells, the tomato puree, chopped parsley and a tablespoon of extra virgin olive oil, cook over low heat stirring occasionally.

Meanwhile bring to a boil the water for the spaghetti.

Now you can extract the shells of the shrimp out of the pan with the tomato sauce.

If at this point the water for the spaghetti bubbles, “throw the pasta in.”

In a spacious nonstick skillet with lid over high heat, pour a little olive oil, the chopped parsley and the clams closing the lid until the shells open, about four minutes time.

After that, remove with a retina carefully the clams from the pan, leaving the classic tasty sauce in the pan. CAUTION: do not use those which are unwrapped.

Help yourself now with a fork to remove the shellfish from their shells dump them into the sauce in the pan. Add the white wine, prawns, a pinch of salt and cook over high heat for 3-4 minutes.

Then also pour the tomato sauce with the scent of shrimp shells in the same pan.

Drain the spaghetti “al dente”, or even a minute before and mix them into the pan with the fish and tomato sauce.

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cantucci

A classic almond biscuit, where my recipe differs from that of “Cantucci Toscani”

Ingredients and preparation:

500 grams of flour
250 grams of unpeeled almonds
150 grams of raw sugar
150 grams of butter
Zest of one lemon
10 drops of almond flavoring
7 grams of baking powder
5 eggs
1-2 egg yolk
a pinch of salt

First, preheat the oven to 180 degrees
Grate lemon zest – be careful to grate the Yellow part ony
Melt the butter and set a side.
Pour the almonds in a baking pan and roast for 10 minutes, then set a side to cool.
In a bowl, add 4 eggs, 1 egg yolk, the sugar and beat well until the mixture is fluffy.
Add the melted butter and stir for a few minutes.
Now start to incorporate the flour, baking powder, lemon zest and a pinch of salt.
Finally, add the almonds (whole or crushed with mortar) and ten drops of flavour
Since this compound will get two-three lines (depending on how big you want them), form them on the baking sheet and prior to cook at 190 degrees for 25 minutes brush the surface with an egg yolk.
Then remove from the oven and cut them in the classic form.
Finally put them back in the oven at 170 degrees for another 15-20 minutes or until they are dry.

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Eggplants

Eggplants

Good day everybody,

today I’ll propose you: grilled eggplants with salted shortbread on a tomato sauce.

Ingredients and preparation:

For the shortbread without eggs

Butter • 125 grams
Salt • 5 gramsVerdure, pancetta e pollo all’agro-dolce.
Cucina casalinga anche asiatica.
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Plain flour • 180 grams
3 table spoons of cold water if needed

To obtain a smooth shortbread it’s important to work fast, this means, we are going to stir all with our finter tips.
The butter has to be right out of the fridge, so cut the butter in small cubes in order to work it out fast. So let’s start:

• On a wooden working surface stir the flour with the salt using your finger tips.
• Stir in the butter you did cut in small cubes until you get a sandy-like paste.
Remember it has to be done quickly as the dough shouldn’t be warm.
If the dough should be hard, add cold water.
• Then work out a ball and wrap in plastic wrap.
• Put it in the fridge for 30 minutes.
• Meanwhile heat the oven to 190 degrees celsius
• After 30 minutes turn the dough on a wooden working surface and gently roll out until the paste is ½cm thick
• Use round stencils of a diameter of 8 cm to cut out, put them in place onto a baking tray and bake it in the oven for 15-20minutes or until golden-brown. Then set aside.

Now we are going to prepare grilled eggplants and little tomato sauce.

Melanzane

Melanzane

Watch, when you are going to buy eggplants, for a size which fits more or less a dimater of 8cm. We are going to need:

Eggplant • 4 slices ½cm thick for each plate.
Parsley • 20 grams chopped
Salt • as much as needed
Tomato sauce • 350 grams or as much as needed
Basil leaves • 2-3
Garlic • one glove

• Cut the eggplant in sclices of approximately between ½ and 1cm.
• Use a grill pan to cook the slices until they’ve got the classic surface using a drizzle of extravergin olive oil. Then set aside.
• In another pan pour a drizzle of extravergin olive oil and the crushed garlic glove. Fry for a minute the remove the garlic.
• Lower the heat and pour now the Tomato sauce with little salt, the basil leafs and some chopped parsley. let cook for just eight minutes.
• Add the grilled eggplant slices and continue for another eight minutes.

Now we’re ready to serve the dish as in the example above.
Enjoy.

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fruttimare (1)

Good day everybody

Today I propose you a dish that I love very much and that is easy to prepare, mussels and clams my way.
There are more to come then.

Ingredients and preparation for four people:

Clams, 600 grams
Mussels, 600 grams
Tomato paste, 1 tablespoon
White wine, 2 dl
Garlic, 1
Chopped parsley, 5 sprigs
Extra virgin olive oil a sprinkle
Salt, a pinch
Sugar, a pinch

As first let molluscs covered by water in a large bowl or in the sink. Then you have to rinse and repeat several times until there are no more grains of sand or other debris. ATTENTION: Those molluscs that float on the water surface should be discarded because harmful. Also make sure you eat your fresh goods within a day because very delicate.

Then take a casserole with lid, light the fire and when it is at room temperature, pour the white wine and garlic.

After a few minutes remove the garlic and add the tomato paste a pinch of salt and sugar. Let’s wait until everything is well blended and pour now the molluscs closing the saucepan with a lid. Cooking for a maximum of 5 minutes or until you see that they gonna open. ATTENTION: those that do not open should be discarded.
Now decorate the dish with a sprinkling of parsley and lemon slices.
enjoy your meal

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RisottoDecorazione

Good day everyone.

Risotto is a simple dish to prepare, widespreaded in many versions throughout Italy even if used more in the north. Its characteristic is the maintenance of the starch which binds the grains together in a creamy mixture during the cooking.

In short, you could go on for hours and hours to tell these stories fascinating but for now I will only describe my recipe: Yellow risotto with crispy parmesan.

Ingredients and preparation:

Arborio rice, 320 grams (you could use any other kind in your country)
Onion, 1 medium
Meat or vegetable broth, 1 liter
Parmesan cheese, 120 grams for risotto
80 grams for crispy preparation
Dry white wine, 1 cup
Extra Virgin Olive Oil, q.s.
Butter, a few flakes
Salt, 1 pinch
Saffron, a sachet

Finely chop the onion.

Separate the 80 grams of Parmesan cheese in portions of 20.
Bring a non stick pan over high heat (20 cm of diameter) and grease the bottom with a bow of butter, then pour in the to snow the20 grams of Parmesan covering the entire bottom of the pan. When you see that the cheese starts to cook wait 2-3 seconds and remove the pan from the heat. With the help of a plastic spatula – pushing from the edge down, raise the crispy cheese and let cool.
Repeat the procedure three more times.

In a saucepan, brown (medium heat) the onion with a drizzle of olive oil. Once golden, add the rice and let it toast till it changes color stirring constantly. WARNING: Consider all the mix of rice, even those clingingat the edge of the pan.

Now add the wine and let it evaporate, then pour a ladle of broth and bring the rice to cook. Continue with the broth only when the other is beeing absorbed.
A couple of minutes before cooking time add the Parmesan cheese and only at the end the saffron removing the pan from the heat.

Decorate the dish as in the example. I used a stencil 8×4.5.

Bon Appetite.

Tartare

Salmon

Happy New Year to all !!

Today I’m proposing a dish that I love very much and that is easy to prepare, salmon tartar with grilled garlic shrimp.

Ingredients and preparation for four people:

Smoked salmon, 400 grams
Whole prawns, 4
Chives, about 20 sprigs
Juice of 1 lemon
Extra virgin olive oil
Garlic, three cloves
Salt, q.s.

As a first finely chop salmon previously threaded. Then chop 12 sprigs of chives and squeeze the juice of one lemon. Now pour everything into a large bowl adding a sprinkle of extra virgin olive oil, lemon juice with a pinch of salt.

We clean and cut into slices the Garlic. After that rinse the shrimp.

We bring to high heat a pan by pouring a trickle of extra virgin olive oil and quickly cook slices of garlic from that are well toasted, then we remove them and add the shrimp and cook them for 3-4 minutes on all sides, salting lightly after cooking.

In the end we take a mold in stainless steel (I used the measure 8×4.5) with butter and place on the bottom of the pot to stuff tartar to the top. Then remove dates gentle pressure with a ladle or other tool cooking pot. Finally Put the shrimp with two sprigs of chives and serve immediately.

Bon Appetite

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CozzeVongole

Happy New Year to all !! Today I propose you a dish that I love very much and that is easy to prepare, mussels and clams my way. Followed by other variants.

Ingredient and preparation for four people:

Clams, 600 grams Mussels,

600 grams

Tomato paste, 1 table spoon

White wine, 2 dl

Garlic, 1

Chopped parsley, 5 sprigs

Extra virgin olive oil

Sale, a sprinkle

Sugar, a pinch

As first let molluscs covered in water in a large bowl or in the sink. They must then rinse and repeat several times until there are no more grains of sand or other debris. WARNING: those molluscs that float on the water surface should be discarded because harmful. Also make sure you use your fresh goods within a day because very delicate.

Then take a casserole with lid, light the fire and when it is at temperature, pour the white wine and garlic. After a few minutes remove the garlic and add the tomato paste a pinch of salt and sugar. Let’s wait until everything is well blended and pour in the molluscs closing the casserole with the lid. Cook them for a maximum of 5 minutes or until you see they’re open. ATTENTION: those that do not open should be discarded.

Now decorated the dish with a sprinkling of parsley and lemon slices.

enjoy your meal

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FullSizeRender (1)

Good day, friends

At the end I did it to go to Alb, Piemont, Italy, last Sunday. Since years I wanted to go there but there was always an excuse.

The truffle season – so a producer told me- is starting now, but despite that I managed to catch a truffle of 21 grams 🙂

I have no recipes explicit about it but I’ll try to explain how I used it in the kitchen 🙂

Below is a preview.

Until next time !!

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Ravioli Ricotta

Ravioli
Ricotta

Homemade Ravioli with ricotta cheese and pumpkin

Ingredients and preparation

350 grams of fresh ricotta
350 grams of pumpkin
5-6 chopped basil leaves
80 grams of crushed pine nuts
50 grams of parmesan cheese
A pinch of salt and a few drops of cream
Fresh or dry thyme or marjoram.

Pour into a bowl the ricotta basil, pine nuts, cream, mix well and set aside

For the ravioli

500 grams of flour
6 egg yolks
3 dl of water
2 tablespoons Extra Virgin Olive Oil
1 teaspoon salt
1 teaspoon sugar

Pour the flour on a wooden working place, open a space in the middle for the egg yolks, with some water and salt and begin to knead until everything is homogeneous(adding water one by one). After that start to flatten with a rolling pin as in the example and cut then long rectangular sheets which fits in you baking tray till the dough it’s finished

LasPrep1

from which we cut leaves 10 centimeters.

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Turn the leaf horizontally in front of you. On the below part (on your part and one centimetre from the left side and bottom) pour in a space of five centimeters a generous teaspoon of cheese mixture for the whole length of up to one centimetre from the right side. Then cover with the part above and cut with the ravioli wheel by five centimeters. Proceed as long as supplies.

For the pumpkin

Cut into slices of about two millimeters, salt lightly, place on baking sheet with oven paper, add a drizzle of extra virgin olive oil and bake in preheated oven at 180 degrees for 30 minutes. The last 2-3 minutes add a sprinkling of thyme and marjoram.

Given the fact that the ravioli are fresh it’s enough to cook them for 4-5 minutes but do not boil at high heat.

Serve the dish with the pumpkin topped by the ravioli, adding a pinch of parmesan cheese.

Enjoy

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Vegetable flan

foto

This dish is made of eggplants, colored peperoni, fennel, mozzarella cheese, olives and a handful of pomegranate seeds.
Ingredients and preparation
1 eggplant
2 colored peperoni
1 fennel
1 buffalo mozzarella
1 chopped red onion
1 clove of garlic
8 black olives (not the salty ones)
Pomegranate seeds
Some parmesan cheese.
Extra virgin olive oil
Salt, black fresh crushed pepper

As first we heat the oven to 180 degrees, then cut the eggplant, peppers, fennel and mozzarella into strips.
In a non-stick pan with lid pour some extra virgin olive oil and bring to high head, then add and cook the chopped onion and the crushed garlic for a few minutes.
Now we can remove the garlic and pour the vegetables into the pan by adding a cup (2 dl) of tap water, a little ‘salt and pepper then close the lid and cook for 5 minutes. Remove the pan from the heat.
Take 2 round ceramic ramekins (diameter 10 cm x 5) oiling the interior well with olive oil.
And now we can start to add the ingredients in layers – for each ramekin – like this way (because we then turn it back on to the dish): mozzarella, vegetables, four crushed olives, mozzarella, vegetables while stocks last.
Bake for 25 minutes depending on your oven, otherwise 10 minutes more.
After that, turn on the plate, garnish with the pomegranate seeds and a sprinkling of parmesan cheese (my addition).
Bon Appetite

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Frittata

The frittata western style makes me hungry just looking at the picture, and is easy to prepare. A dish that goes well with a grilled tenderloin, a stew of chicken, a turkey breaded breast, is great for breakfast, with a mix of fresh cheese, with toasted garlic bread, with pizza style toast (tomato and mozzarella), in short, an infinite variety of possibilities.
Ingredients and preparation:
200 grams of potatoes cooked and peeled
3 medium colored peppers
50 grams of fresh bacon
50 grams of grated cheese (Gruyere, Ementaler)
10-20 grams of Parmigiano
1 red onion
1 clove of garlic
a sprinkling of thyme and marjoram
Chopped fresh parsley
Extra virgin olive oil
5 eggs
Salt, black pepper
Heat oven to 180 degrees.
As a first, cook the potatoes for 30 minutes, then peel.
Chop the peppers and onion
Fry the bacon in a pan without adding butter or oil. Then cook the peppers with chopped onion and garlic, pouring a dribble of olive oil.
Meanwhile, cut the potatoes into squares, and add them to pan. stir occasionally.
Beat eggs in a large bowl and pour in the pan with the cheese, parsley and spices. Salt and pepper lightly.
During cooking stir with a spatula to mix the egg. Proceed until the egg is cooked and turn the whole thing into a oily dish, pour back into the pan and cook for another 10 minutes.
Pour a last time back into the dish and sprinkle the surface with the Parmesan.

Bon Appetite

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SouffleShrimps

The cheese soufflé is always a tender experience and sometines you can hide some tasty surprises 🙂 but of course I’ll let you know..

Ingredients and preparation:

250 grams of Swiss cheese
150 grams of Italian cheese
60-70 grams of shrimps
50 grams of butter
100 grams of flour
4 eggs and 4 egg yolks
a pinch of nutmeg
a sprinkling of freshly grated black pepper.
4 ceramic trays round ten centimeters in diameter

As a Swiss cheese I chose one from the Glarus Alps, as the Italian, Fontina from Valle d’Aosta, the shrimps you buy them already packaged (pack of 500 grams)

Grate the cheese in a large bowl, separate the yolks from the whites and pour into two different bowls, heat the oven to 160 degrees, and we will soon begin to prepare the béchamel

Beat the egg whites until stiff .. pour butter into the ceramic trays

Heat the butter in a saucepan until starts melting. Now start adding the flour, stirring with a whisk to avoid lumps and turn the heat to a minimum.
When the béchamel is ready, pour the creamy cheese, 4 egg yolks, the shrimps and a sprinkling of nutmeg, continue stirring. Finally add the egg white, stirring gently under the cheese from which you will obtain a frothy, pour at half into the buttered trays.

Bake in the oven for 35 minutes and remember to not open in any way the oven until cooking time.

Serve immediately

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Hamburger

Welcome to my Hamburger style my friends.

Yes, I do like Hamburgers too but obviously they have to be homemade, juicy and crispy 🙂

For this I’m buying the meat at my prefered butcher. It must be beef only, very well colored and so it’s fresh.
Before cooking it I’ll prepare a marinade of milk, herbs, rosemary and salt leaving the meat in it during the night.
The next day the meat is even more tender and it doesn’t smell like fresh meat,

then I’m adding (for 500 grams of beef).

– two egg yolks
– 100 grams dry bread
– fresh chopped parsley
– black pepper
– Extra vergin olive oil
– salt to taste

just mix it well all together and cook it in an oven pan(preheat the oven at 180 degrees) for an hour then let it stand. After it’s not that hot anymore, cut out circles of 10 centimenter of diamenter and 1-1.5 cm in height
Afterwards you can grill the sesame bread just quickly half a minute, then the peperoni slices about 5-8 minutes and slice the swiss cheese(I’ve used Emmentaler, Gruyer) as much as you like.
Now you’re ready to build your own homemade Hamburger, cook it in the oven until the cheese is melting.

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Bratwurst and Rösti – a typical Swiss dish

BratwurstRoesti

Hello to all

This is a typical Swiss dish consisting of a flattened on one side with butter and grated – boiled or raw – potatoes and on the other side of the Bratwurst (this is of veal) with a sauce of red wine and red onions.

This is not a laborious recipe, but we have to be a little familiar with in turning the mashed potatoes.

Ingredients and preparation for four people.

4 Bratwurst
500 grams of brushed potatoes(not watery after cooking)
30-40 grams of butter for cooking at room temperature
Red onions, a bunch
5 cl of whipping cream
4 dl of red wine
Extra Virgin Olive Oil, a sprinkle
Nutmeg, a sprinkle
Salt, a pinch.

First, of course, boil the potatoes for 30 minutes and check the consistency with the tip of a knife: here we have to be a little familiar too because they shouldn’t be too much cooked.

Then drain, let cool and then peel them.

Meanwhile, chop the onions, then pour the red wine in a pan – it can be a red wine of your choices – and add the onions, bring to boil. After that lower the fire to dry the wine in half and then pour in the cream and a pinch of salt. Set aside.

Meanwhile engrave the surface of the bratwurst with small cuts of about one centimeter(to prevent them from popping).

In a non-stick frying pan grease the bottom with a little ‘butter, bring to high heat and proceed now to grate the potatoes cooked in an uniform way, because we have to turn them on a plate and vice versa several times. In this regard, grease also the bottom of the dish slightly. Help yourself with a large plastic spoon to form the circumference of the plate in the pan.
Keep the potatoes always on the move, and after a few minutes, turn the pot – with the buttered bottom – on the potatoes in the pan, then stir, taking with one hand the dish and with the other the flat pan and pour back into the pan. This procedure will ensure that you will get the classic crust on the potatoes. Then remove from heat. Cooking time: about 15 minutes.

In another pan, and at the same time, pour in some extravergin olive oil bringing to high heat and begin to cook the bratwurst on both sides so that it forms a nice crust. Cooking time: about 20 minutes.

Heat the red wine again and decorate the plate as in the example.

Bon Appetite.

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Focaccia

Focaccia

Focaccia – Mozzarella

Ingredients and procedure

500 grams of flour type 0
more flour for dusting
3 dl of lukewarm water
2 teaspoons of sea salt for the dough
20 grams of yeast
2 tablespoons extra virgin olive oil to the mixture and
4 tablespoons for the brine and two teaspoons of salt
1 Mozzarella
Sprigs of Rosemary and Thyme

It is important that the yeast should be dissolved in the water with salt added that we will use for the dough .

Pour the flour into a large bowl with the salt water and 2 tablespoons of extra virgin olive oil .

Knead for 10-15 minutes until you will get an elastic dough. If it is too sticky sprinkle with more flour and continue for a few minutes.

Wrap the dough in a wet cloth and let rise for a few hours.

In the meantime, prepare the brine with 4 tablespoons of extra virgin olive oil , two teaspoons of salt and 0.5 ml water. Mix everything well.

Cut the mozzarella into small cubes and dry with kitchen paper.

When the dough is well risen, heat the oven to 200 degrees.

Grease the baking tray with Olive Oil. With a plastic spatula remove the dough from the wet cloth and pour it directly on the baking sheet , then start to flatten it with your fingers being careful not to destroy the air bubbles . The final height should be about 1 centimeter . Now brush the surface with the salt brine, add the diced mozzarella and sprigs of rosemary and thyme.

Bake in the oven for twenty minutes or until it is golden brown.

Enjoy!

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Risotto

RISOTTO MADE OF ROSEMARY FLOWERS, TUSCANY LARD, BUFALO MOZZARELLA AND PARMESAN CHEESE

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BBQ Promotion
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Farfalle

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20140217-155414.jpg

Lasagna and how I prepare them. Soon following the step by step post 🙂

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Salad: Mixed or fennel-orange
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Risotto Nero di Seppia

Risotto
Nero di Seppia

Risotto made of cuttlefish ink is a very tasty and unique dish.

With this dish you offer your guests a pleasant and relaxing walk to the shores of the Sea.

Ingredients and preparation

Shrimps, 500 grams
Cuttlefish ink, 4 grams sachet
Arborio rice , 200 grams
Grated Pecorino cheese, 50 grams
Extra Virgin Olive Oil
White wine , 2 dl
Onion, one
Garlic, two cloves
Salt and pepper

Finely chop the onion and parsley

In a bowl pour the water and in here remove the shells from the shrimps that we use to produce the fish broth.

Then put the shells with the water from the bowl – where you have rinsed the shrimps – in a pan, boil, then salt.

Prepare a frying pan and pour in the extra virgin olive oil leading to high heat.

Add the garlic and onion and saute for a few minutes. then remove the garlic .

When the onion is golden, add the shrimp so they leave their liquid and continue for a few minutes .

Now pour the risotto and let it toast well.

Then lower the heat and add the white wine to evaporate now cooking the rice , adding the broth little by little .

Now take the bag of cuttlefish ink and when the risotto is half cooked add it to the pan.

At the end of cooking time, stir in a drizzle of extra virgin olive oil and a sprinkling of Pecorino .

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LasagneForno

Crispy #yummy Lasagna style 🙂

PREPARATION

For the leaves of lasagna :

500 grams of flour 00
5 egg yolks
1 whole egg
water 2 dl
A pinch of salt

Pour all ingredients in a bowl or in the kitchen robots until you get a homogeneous mixture.

Then you work with the pasta machine down to the number 4 or with a rolling pin like I did

LasPrep1

and then cut the leaves at your leisure.

LasPrep2

Other ingredients are:

1 diced mozzarella
150 grams grated Parmesan cheese

The ingredients that I used for the Beef Ragu:

500 gr beef
600 grams of tomato sauce
2 dl milk
1 clove of garlic
1 medium onion, chopped
5-6 sprigs of parsley
Extra virgin olive oil
1 teaspoon of sugar
Preparation of spices for meat (rosemary, oregano, bay leaf, thyme, salt, pepper)

Sauté for a few minutes the garlic and onion in some extra-virgin olive oil. When it is golden brown, pour the meat, the other spices and white wine. Cook over high heat stirring occasionally. Should it becomes dry add a bit of water. When the color of the meat is well browned, add the tomato sauce, chopped parsley, a teaspoon of sugar. Cook for at least an hour.

For the bechamel I used:

50g of butter
100 grams of flour
A sprinkling of nutmeg
7 dl of milk

Melt the butter in a pan. Add through a retina gradually the flour stirring constantly. Be aware of the fire that is not too high. Finished the flour, pour in the milk and a pinch of nutmeg continue turning until the milk is pretty thick. Remove from the heat!

The layers should be prepared in this way : bechamel, lasagna leaves – bechamel – ragu’ – mozzarella – parmesan cheese

Remember to use bechamel on top to cover lasagna leaves with it.

Coook in oven at 180-190 degrees for 30 minutes.

Enjoy!

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Pizzaverdure

Everybody wants pizza, there is always hunger for pizza and it has a long complex and uncertain history.
The first written records of the word “pizza” dates back to the vulgar Latin of Gaeta in 997.

Preparings for a baking sheet :

450 grams of flour 00
20 grams of yeast dough or bread
Extra Virgin Olive Oil
One Eggplant
One Peperoni
80 grams of Parmigiano Reggiano
Tomato Sauce 100 grams
A pinch of salt
Basil Leaves
oregano

Tradition has it that for the Neapolitan dough we have to proceed as follows: Melt the yeast in warm water and put salt in here.

Pour the flour into a large bowl and add the yeast and some Extra Virgin Olive Oil

Then start to knead well until we get a compound
Impasto1

Impasto2

Impasto3

then put in the fridge for at least 18 or 24 hours.

The next day we start to grill the vegetables and cut -o as to to it in a professional manner – shred with your fingers the mozzarella.

Then Put the dough on a floured baking tray and with floured rolling pin or hands stretch it.

Season with the tomato sauce and a pinch of salt and bake at 250 degrees for 10 minutes in the lower part of the oven.

After that remove from the oven, add a sprinkling of oregano, then Mozzarella, vegetables, and a final round of Extra Virgin Olive Oil for another 20 minutes putting the pan in the middle of the oven.

Olioextravergine’s Kitchen by Antonio Caggiano at affordable Prices 🙂
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Gelato Dessert

Gelato
Dessert

A seasonal dessert delicious and easy to prepare.

The watermelon ice cream

Cut a slice about 300 grams removing the seeds and blend with immersion blender.

Take a bowl put on a sieve and pour the mixture to drain the juice working with fork or spoon until it comes out almost all juice.

Take another bowl and pour the mixture with fifty grams of sugar. mix well and put in the fridge for ten minutes. After that, take the silicone molds to your pleasure, fill them  with the mixture and place in the freezer for an hour.

After an hour the watermelon ice cream should be ready, now pour 125 grams of fresh ricotta cheese in a bowl with crushed almonds, a few drops of cream and juice, stirring thoroughly.

Cut a peach in half, take a pan with non-stick bottom,
turn the heat to maximum by adding two teaspoons of sugar in the middle and then the cutted part of the peach over the sugar giving pressure with your hand. So hold on until it’s caramellized, remove from heat.

Decorate as desired or as in the example.

Enjoy

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PappardelleCalamaro
Pappardelle and Squid stuffed with ricotta cheese, white bread, pine nuts, olives and capers.

Three squids medium size
100 grams pappardelle
50 grams of pecorino cheese
150 grams tomato past
125 grams ricotta cheese
20 grams pine nuts
Crumb of white bread soaked in milk
10 black olives tasty
One whole egg
Extra Virgin Olive Oil
Salt. pepper
Bread crumbs to thicken

Pour into a bowl the ricotta, pine nuts, the bread soaked in mild, olives cut in half, a whole egg, a round of Extra Virgin Olive Oil and a pinch of salt and pepper. Mix well and let stand. If the mixture is too liquid, add a tablespoon of breadcrumbs.

In a pan with non-stick bottom sear in olive oil extravegine the garlic for a few minutes and then remove it, afterwards continue with the cleaned squid and cook for a few minutes on all sides and remove from heat. Now add the filling and close the open end with the wire for roasts. Cook over low heat for about 30 minutes.

Ten minutes before the end of cooking squid bring to boil the water for the pasta and cook until “al dente”.

Then compose the plates as in the example by adding the cheese and a drizzle of Extra Virgin Olive Oil

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Soufflé double Cheese

Soufflé double Cheese

200 grams of cheese from the Glarus alps
100 grams of cheese from Bedretto Valley
but also goes well Fontina from Valle d’ Aosta and Pecorino
3 eggs and egg yolks
250 ml of milk
40 grams of butter
80 grams of flour
Salt, a pinch
Pepper, to taste
Nutmeg, a pinch
White wine, 1 dl
Extra Virgin Olive Oil

As first we have to prepare the white sauce(Béchamel), grated cheese, separate the yolks from the whites.
Paper for the oven also serves, round oven dishes made of porcelain of the diameter of ten and a height of five centimeters.

Preheat the oven to 165 degrees

Cut the paper into eight-inch disks and sprinkle under cold water. Oil well the inside of the ramekins all the way up to the edge and insert the card attaching it well at the bottom and edge.

Meanwhile in a pan with non-stick bottom add some Extra Virgin Olive Oil and blanche the prawns for a few minutes add in white wine and once dried set aside.

Beat now the egg whites with a mixer until stiff but not too firm.

For the white sauce(Béchamel):
Heat the butter until it is melted and lower the heat. Now gradually add the flour through a sieve , stirring constantly with a whisk until there are no lumps and you get a homogeneous mixture. After that, gradually add the milk a pinch of salt and nutmeg with a whisk while continuing to thicken everything. Continue to cook for a few minutes and remove from heat.

Keep stirring with a wooden spoon now adding the cheese and egg yolks until we get a homogeneous mixture. At last incorporate into the mixture, stirring the egg whites with a spatula from the bottom to the top. Fill now the ramekins with two-thirds of mixture. Then bake for 35 minutes. Once cooked, turn off the oven BUT DO NOT OPEN THE DOOR, make sure that guests are ready for dinner. No serve souffle immediately .

Enjoy your meal.

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Cheese Soufflé with prawns

Cheese Soufflé with prawns

Last Sunday I still had Swiss cheese in the fridge and prawns in the freezer. I do this often, open the doors and see what ‘s behind it. Then I get ideas coming on what I could combine and I thought I’d make a nice soufflé with two cheeses and prawns.

Ingredients and preparation:

500 grams of prawns
200 grams of cheese Valley of Glarus
100 grams of cheese Valley Bedretto
but also go well Fontina from Valle d’ Aosta or Pecorino
3 eggs and egg yolks
250 ml of milk
40 grams of butter
80 grams of flour
Salt, a pinch
Pepper, to taste
Nutmeg, a pinch
White wine, 1 dl
Extra Virgin Olive Oil

As first we have to prepare the white sauce(Béchamel), grated cheese, separate the yolks from the whites and clean the prawns .
Paper for the oven also serves, round oven dishes made of porcelain of the diameter of ten and a height of five centimeters.

Preheat the oven to 165 degrees
Cut the card into eight-inch rims and sprinkle under cold water. Oil well the inside of the ramekins all the way up to the edge and insert the card attaching it at the bottom and edge.

Meanwhile in a pan with non-stick bottom add some Extra Virgin Olive Oil and blanche the prawns for a few minutes add in white wine and once dried set aside.

Beat now the egg whites with a mixer until stiff but not too firm .

For the white sauce(Béchamel) :
Heat the butter until it is melted and lower the heat. Now gradually add the flour through a sieve , stirring constantly with a whisk until there are no lumps and you get a homogeneous mixture. After that, gradually add the milk a pinch of salt and nutmeg with a whisk while continuing to thicken everything. Continue to cook for a few minutes and remove from heat.

Keep stirring with a wooden spoon now adding the cheese and egg yolks until we get a homogeneous mixture. At last incorporate into the mixture, stirring the egg whites with a spatula from the bottom to the top. Fill now the bottom of the ramekins with one centimetre of cheese then and inch of prawns and fill up until two -thirds of the baking dish with more cheese. Then bake for 35 minutes. Once cooked, turn off the oven BUT DO NOT OPEN THE DOOR, make sure that guests are ready for dinner. No serve souffle immediately .

Enjoy your meal.

NB . If you want you can remove the soufflés from the ramekins by pulling on the paper and turning them with a spatula on the plate, as you can see in my example

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SpaghettiVongole

Hello to all

Ingredients and preparation for Spaghetti and Clams

Clams 500 grams , 350 grams spaghetti No.5 , 1 clove of garlic, 1 lemon

4-5 sprigs parsley , white wine , 1 dl (eg Greek tuff you Feudi San Gregorio)

Extra Virgin Olive Oil 2 rounds , 2-3 tablespoons of flour type 00, 50 grams of grated pecorino cheese

Salt, pepper, 2-3 sage leaves

PREPARATION

Tritiamo garlic and parsley finely and we wash the sage.

In a tank with plenty of water let stand for at least twenty minutes molluscs . After that lift them from the water with both hands and let them fall into the water so they leave any grains of sand. Repeat this step to ensure that they are clean at all. First we remove the clams that work before.

Bring to boil water for spaghetti. Pour in the water 2-3 tablespoons of sea salt. Cook the spaghetti to the minutes shown .

Now take a pan with non-stick bottom and pour a dribble of oil . We turn on medium heat. A suitable temperature fry the garlic . After a few seconds add the clams removed from the water ( do not drain at all, because the water they will still inside the base for the sauce ) . Add salt and pepper. Allow to cook for three minutes on medium heat. At this point, add the mussels, pomodory , a bit ‘ of parsley, sage, white wine and cook for another five minutes . We remove the pan from the heat .

Pour half of the sauce into a bowl and , by passing the flour through a sieve with a mesh narrow , traditional blend with a mixer so that it is nice dense. We place the pan on medium heat and riversiamoci the thick gravy by adding a few drops of lemon juice .

Now the pasta should be cooked . Drain well and we mix the spaghetti with a fork under the warming shellfish everything even briefly over high heat.

We are ready to flavor dishes with spaghetti with mussels and clams, sprinkle with parsley and cheese.

Olioextravergine’s Kitchen by Antonio Caggiano at affordable Prices.
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gamberibirrasalsaaglio

WELCOME TO MY FOOD BLOG WRITTEN IN THREE LANGUAGES / WELCOME TO MY FOOD BLOG WRITTEN IN THREE LANGUAGES

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ASK FOR A TASTE FOR FREE ! The contact info can be found below.

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INGREDIENTS AND PREPARATION

Flour , 250 grams
Prawn tails , 10 pieces
Basmati rice , 300 grams
Creme fraiche , 360 ml
5 cloves of garlic, crushed
Beer enough
Peanut oil for frying shellfish
Finely chopped parsley
Salt, to taste
Dried cranberries , a handful .
Water for cooking rice. Remember, as much water as rice.

For the beer batter

Pour the flour and a pinch of salt in a bowl. Gradually add the beer and stir until you get a homogeneous mixture not too thin not too thick .

In a bowl, pour the creme fraiche and crushed garlic , mix well and let stand .

In a pan with high edges bring to boil the water for the rice with a pinch of salt. Add the rice and cook until the water has dried . Remove from heat cover with lid and let stand for another 10 minutes , stirring occasionally .

In a wok type pan pour peanut oil and bring to high heat. Now dip the prawns in beer batter and fry over high heat until they get a golden color , remove from the pan with a net and let them rest an instant on kitchen paper .

The rice should be cooked and then prepare the dishes as in the example with garlic sauce and a handful of dried cranberries .

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Shrimp sweet & sour

Shrimp sweet & sour

Hello everyone 🙂

I also love Chinese food. It reminds me of my trip to Manhattan so long ago, where a Chinese restaurant on a Sunday morning offered a Dim Sum so delicious that I did not have more removed from the head. Too bad I can not remember where it was but I think it was the Lower East Side. However, it is my dream to return to that city, and live in the ordered chaos in horizontal and vertical directions.

Today I propose you my own version of shrimp sweet and sour.
Why sweet & sour? Not only because of the impact of different flavors on the palate, not only for the love of cooking but just for the memories. I’m usually a person who looks forward but there are also memories for me in the drawer that I like dusting every so often, make them see the light of the sun.

Anyway, here is the procedure which serves four:

350 grams prawns
250 grams or scented basmati rice
Large onion, 1
Big red peperoni, 3
Bamboo sprouts, 1 box
Soybeans, 1 bag full
Sesame oil
Extra Virgin Olive Oil
Raw sugar
Flour, 100 grams
white vinegar, soy sauce, ketchup
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For the sweet and sour sauce:
500ml of ketchup
130 grams of raw sugar
1 dl of white vinegar (if you find rice vinegar would be even better)
1 dl of water
1 tablespoon flour
5 tablespoons soy sauce
a nice round of salt.
Now in a pan add all the ingredients except the flour and cook for 15 minutes. Towards the end of cooking sift the flour, stirring well with a whisk until the sauce is getting thick. Keep on low heat.
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On a shallow dish pour the flour .

Clean the shrimps then dry with kitchen paper and turn them into the flour letting it rest .

Peel and cut the onion into cubes, cut the peperoni into cubes while removing all the seeds. Open the box of bamboo shoots holding the liquid. Rinse the bean sprouts under cold water and dry gently.

Now at first we’ll cook fragrant rice, the formula here is: as much water as rice, rinse the rice in a retina under cold water for a few moments . Bring the water in a pot with a lid to a boil, salt lightly and add the rice. When you see that the water is almost dried stir once and remove from the heat by putting the lid on the pot.

Take a bowl for the shrimp where we remove the excess flour beating them lightly on a work surface. Add salt and pepper to taste.

Now let’s put the wok on high heat with a hearty round of Sesame oil, adding the onion and peperoni.

Meanwhile, in another pan with non-stick bottom light the fire with a bit of Extra Virgin Olive Oil.

Get back to the wok, stir once lowering the fire in half.

Now add the bamboo shoots and soy, a round of hearty sesame oil, soy sauce and a pinch of salt.

The oil in the other pan should be ready for frying the floured shrimps. Fry for three minutes on all sides. Add to Wok.

Finally, add the sweet and sour sauce, stirring well for another 10 minutes and serve immediately with rice in the Chinese ceramic bowls .

Enjoy your meal.

Vegetarian/Vegan:)

FacebookWerbung41

Mousse of chickpeas, croutons and balsamic glaze

TonnoGlassa

Grilled tuna with feta cheese and balsamic glaze

mousse di ceci

Grilled tuna with “Röschti” and toasted garlic bread

For more information or free try

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Beef Tenderloin

A tempting recipe , the Beef Tenderloin with figs baked
and figs of India

Ingredients and procedure

200g Fillet of Beef
Fresh Figs 2-3
Prickly pears 2-3
50 grams Lard
3 dl red wine ( Chianti for example)
1 stalk of rosemary
1 clove of garlic
Extra Virgin Olive Oil
Salt and pepper
20g of sugar
cinnamon

If you have purchased the fresh meat grease it on all sides with plenty of Extra Virgin Olive Oil , or dry it with kitchen paper before .

Preheat the oven to 180 degrees , cover the pan with oven paper and then cut a cross cut in the figs and sprinkle with a little sugar . Cook for 10 minutes

Peel the prickly pears and started to decorate the dishes to your liking.

In a pan bring to bolllire red wine by adding a pinch of salt and sugar until will be reduced by two thirds. Remove from heat .

The figs should now be cooked , then turn off the oven .

On a pastry board that collects the juices prepared tin foil and then cover the fillet cooked for a few minutes .

Now take the pan to the grill and anoint the bottom with the Extra Virgin Olive Oil , then bring to a high heat. Seared now stalk of rosemary , garlic and poached 8 slices of Lard for a few seconds then remove and begin to sear the tenderloin – the rule is : one minute per inch of cooking meat on both sides as is also true the rule: do not use forks or forks to turn the meat because if brought out of the succinate , the meat shrinks and becomes hard immediately , use a pair of pliers .

Meanwhile, heat the red wine reduction over low heat.

When cooked, put the fillet on foil and cover , lowering the heat of the pan to heat slices of Lard .

Add the figs cooked dishes with a sprinkling of cinnamon .

Now find the thread being careful not to lose that succho and format . Cut it in half, salt and pepper and add a half on each plate . Now sprinkle with red wine reduction and four slices of lard .

Enjoy your meal.

Arancini

Cucina casalinga a prezzi ragionevoli 🙂
Home made kitchen at affordable prices:)
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Questo e un stuzzichino fatto di riso, piselli, prezzemolo, mozzarella di bufala, parmigiano ed olio extravergine d’oliva della regione Marche dove vive mia madre.

This is a snack made of rice, peas, parsley, mozzarella, parmesan cheese a…nd extra virgin olive oil from the Marche region, where my mother lives.

Dies ist ein Snack aus Reis, Erbsen, Petersilie, Mozzarella, Parmesan und Olivenöl extra vergine aus der Region Marche, wo meine Mutter lebt gemacht.

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Tandoori Chicken

Happy 2014 to everyone! Good health, prosperity, happiness and friendship for you and your families!

My year starts with one of my favorite dishes: TANDOORI CHICKEN

procedure:

five chicken wings
50 grams of Spice Tandoori Masala
a teaspoon of chili
120 grams of unsweetened natural yoghurt
Extra Virgin Olive Oil
salt

In a plastic bowl add Tandoori, Chili, yoghurt, olive oil and a pinch of salt. Mix well.

Add chicken wings and turn them well in the mixture. Let it sit for an hour.

In the oven heated to 190 degrees bake for 70-80 minutes in a pan stirring occasionally.

For those who prefer fresh Pineapple to relieve the spicy taste…it’s up to you

Bon appetite

Tandoori, Spicy, hot

Tandoori, Spicy, Hot

TANDOORI CHICKEN
Tradition has it that the history of the dish dates back to Kundan Lal Gujral, an Indian born in Chakwal in Punjab who opened a restaurant called Moti Mahal in Peshawar before India was colonized by Britain.

TandooriChickenTandoori Chicken

I discovered this delicious and crispy dish during my trip to Goa a long, long time ago. Today, thanks to a friend of mine who is travelling India six months of the year my basement always contains fresh Tandoori masala.

So I propose then my method of preparation.

– A chicken cut into eight pieces ( two thighs, two wings and the chest in four)
– Tandoori Masala , 100 grams
– Basmati rice , 150 grams
– A Fresh Pineapple
– A sauce made of yogurt
– A drop of Extra Virgin Olive Oil IGP Fattoria La Maliosa
– 2 cloves of garlic
– Coriander, a sprinkling
– Salt, a little and a teaspoon of sugar
and those who like it very spicy, a dusting of chili

Cut the pineapple into slices of about one centimeter trying to keep most juice possible ( Pineapple serves to quench the thirst of those who are not accustomed to this kind of spices) .
In a bowl, pour all the ingredients and mix well. Then take the chicken pieces to soak in the mixture ( I like working with my hands without using latex gloves, but it’s up to you ), stirring well to ensure that they are covered by the mixture .

Let it sit for an hour. After that heat the oven to 180 degrees with grill function. Grease a baking sheet glass by 28cm with a little olive oil and add the chicken now. Bake for 90 minutes, turning the chicken pieces occasionally.

In the last twenty minutes of cooking time , boil the water for the rice in a pot with lid ( REMEMBER: So much water as rice ). Stir once. When the water has evaporated, remove from heat, close the lid and let it sit for another ten minutes.

Enjoy your meal.

SfogliaWerbung2
In the upcoming posts I will propose several entrees including vegetarian as well because it is my duty to offer my imagination and heart that express themselves in the kitchen of olioextravergine.

Here you see nibbles made of puff pastry, mousse zucchini, fried zucchini and eggplant, anchovies and cheese

Please have also a look at my Facebook page 🙂

PizzoccheriZuccaFbWerbung

Another tasty recipe I’ll propose today are the classic pizzoccheri but with pumpkin cooked in the oven 
Ingredients and preparation:

500 grams of pizzoccheri Valtellina
500 grams of pumpkin
150 grams of potatoes
250 grams of Swiss-chard stalks
150 grams of Bitto cheese
100 grams of Fontina cheese from Aosta Valley
80 grams of grated Parmesan cheese
10 leaves of Sage
Half a pomegranate.
some sunflower seeds
Thyme and marjoram, a sprinkling.
Nutmeg, a sprinkling
Balsamic vinegar, a few drops
Extravergin olive oil from Biorganic Farm La Maliosa in Tuscany
Half an onion finely chopped
Salt, pepper
Peel the pomegranate and remove the seeds.

For the pumpkin :
Cut into thin slices about three millimeters, salt lightly, place on a baking tray with oven paper, add a drizzle of extra virgin olive oil and bake in preheated oven at 180 degrees for 30 minutes. The last 2-3 minutes add the baking sprinkle with thyme and marjoram.

Peel the potatoes and cut into cubes of about two centimeters. Put them on to boil in salted water for 6 minutes. Drain and set aside.

In the meantime, bring to boil in a pan with high edges two liters of water. When the water boils add a tablespoon of salt.
Cut the Swiss-chard stalks in lists of two centimeters and wash under cold water and put to boil in lightly salted water for 5 minutes so that the stem is still crispy. Then drain and in another non-stick pan bring to high heat with a drizzle of extra virgin olive oil and saute the onion and sage leaves for 1 minute , then remove the leaves and add the Swiss-chard stalks for another 2-3 minutes with a few drops of balsamic vinegar. Set aside.

Bring to boil salted water and cook the pizzoccheri according to the schedule time then drain and set aside stirring well with a little olive oil.

Meanwhile cut the cheese into cubes of about two centimeters and be ready with Parmesan cheese, nutmeg and a bottle with the extra virgin olive oil .
Remove the pumpkin slices from the oven.
Take a rectangular glass baking dish of 28 centimeters, and start with the layers pizzoccheri, potatoes, Swiss-chard stalks, cheese cubes and a drizzle of parmesan until stocks last. Then bake for 25 minutes, 180 degrees. Put the baking dish with slices of pumpkin back in the oven for the last 8 minutes
.
Prepare dishes as in the example (decoration butterflies is optional), adding a little olive oil, sunflower and pomegranate seeds and a sprinkling of pepper.

Enjoy your meal.

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ChnoepfliTonno_Werbung

I call them “Chnöpfli” buttons made with batter.
Did use 300 grams of flour, 3 egg yolks, water and salt to taste and then worked them out
with a sort of “spätzli” grater and tuna paired with pomegranate
Enjoy your meal.

LasagneZucca_WerbungPumpkin Lasagne

Pumpkin season, season of inspiration, colors and shades. As the nuances of this vegetable when cooked in the oven with thyme, when presented in a beautiful velvety, in a cheese cake, when its coloring the potato dumplings, or tasty homemeda lasagna matched with Fontina cheese and eggplants in olive oil, chilli pepperd.
I would say that there are no limits of preparation if not our imagination.

I chose the lasagna – usual sunday dish at home – thinking of preparing a vegetarian dish (I have not had the time to photograph all sequences because I started like crazy and I have no assistant for the shootings).

However, I used 350 grams of flour, 6 egg yolks, water and salt to add to the mixture of lasagna which I then spread with a rolling pin, thus obtaining the thin leaves.

I have cooked 500 grams pumpkin, cuted into thin slices, added salt, thyme and a dribble of olive oil, – in the oven at 180 degrees for 40-45 minutes.

For the bechamel I prepared 7dl of milk, added 80-90 grams of sifted flour, a sprinkling of nutmeg, and salt.

Fontina cheese.

Fontina cheese. (Photo credit: Wikipedia)

In addition, about 150 grams of fontina cheese, cuted into thin slices, 5-6 pieces of eggplants per person, olives from Ascoli Piceno  and basil leaves.

The classic method also applies here ie prepare the lasagne in layers then baking it in the oven at 180-190 degrees for about 30 minutes.

On the plate I added a drizzle of balsamic vinegar with figs – an other sublime combination – and fresh black pepper.

enjoy your virtual meal 🙂

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Dear readers, I am pleased to tell you my first job in the galley of a sailing boat some time ago along the Tuscan archipelago which I liked very much and where I learned to cook under particular conditions.

A map of the Tuscan archipelago, including the...

Nautical knots? We should know something about it? Oh yes! Obviously we aren’t all the time in the galley to feed the crew, so when the high seas are windy we all have our specific tasks on a sailing boat starting from

some essential knots for sailors which you can find here

First day, Saturday, 21st

Meet the crew (four people and I) 6:15 in Cureglia, near Lugano. from where our journey to Marina di Salivoli starts, about 3 km from Piombino – Tuscany.
Arrival at the port around 11:30 am with 30 degrees Celsius and obviously sunny whether up to this point, I knew nothing about sailing, this is pure luxury around (what a scenario).

CucinaBarcaVela

While our skipper was in charge of port formalities, my first task was to look for a cart for all those bags, but find one of that vast area was not an easy task. Said than done, and push the first charge (suitcases and bags, navigation tools, kitchen utilities, laptops, luggage’s, diving equipment, etc.) towards the boat

and there it was, the Gimli,

Gimli

a 34-foot boat, or (ft :3- 10%) 10.36 meters. I thought, well, not bad, although my primary concern was about my work in the galley. So I spent the luggage along the Gang way on deck while the skipper assigned the cabins, but beware: these boats are nothing for those who suffer from claustrophobia being all pretty tight in width and height!

After that we bought food for the next three days and I tell you that the amount should be calculated well as seen the limited space on the boat. The greatest place to stow the food was the refrigerator just to give you an idea, seems to have been designed just for this. The skipper later on did note some boats sailing on the high seas with sails already hoisted .This meant for me that it started now.

It was three o’clock in the afternoon and I’ve never been.. However I went up to free up a cordon, the so called Mooring.

Mooring-Line-4

After the other crew members had loosed the other nodes and we went out with a speed of about 3 knots (kts * 2 -10%) towards the open sea! A fast contribution of me to hoist the sails, quickly enjoying a breath of fresh wind, to get then to work in the galley.

This was also my first live test on the high sea. Lasagna with Tomato sauce, afterwards I did homemade tiramisù.

Lasagne-piccanti
Capraia_-Smut-at-work

Ma first test in the galley with the rough sea at work, a mix of undulating horizon looking through the hatches, plus the constant increase of heat, for cooking gas due to the lack of fresh air. After two hours of sailing, the wind had dropped, but our faces were happy. Returning to the port we passed to have a shower followed by a little happy hour. The dinner was enjoyed with a glass of white wine which ended the evening.

Second day, Sunday, 22nd

I must say to sleep on the boat didn’t gave me any problems

The other members of the crew slept like babies – it was 6:30am and I was always the first on the deck, already preparing breakfast consisting of coffee, mostly dried meat, eggs, cheeses and fresh bread.

Next Destination was Isle of Capraia in the Tuscan Archipelago. Unfortunately, from this time being, there was no wind anymore. The sea was calm, its bone surface like a mirror. Navigation time 6 hours. Nothing special to report. Around lunchtime I prepare Caprese salad, garlic bread and boiled eggs in half filled with sardines. To pass the time I practiced with the most important nodes and the skipper let me navigate to the helm also with the boat engine at a speed of 5-6 knots.

In the late afternoon we arrived at the port of Marina di Capraia. Fee € 28 – There are a few boats only since the tourist season begins next week. I’m looking for fishing boats in the dock, but people told me they only depart early in the morning. For dinner fresh Tagliatelle pasta with scampi and melon in Marsala sauce, with best compliments from the crew. After dinner we take a walk to the top of the islands, and finally some ice cream and drinks at the bar down at the small harbour. The night was calm and I thought again: this is not for everyone, this cabin, like in a can of sardines. In the morning, after a bath and shower – € 4 – I wanted to wait the fisher boats but they came back much later only.

Third day, Monday, 23rd

After releasing the mooring, we continued the trip to Corsica, and more precisely in the south -east of Cape Corso, Port de Macinaggio

The trip takes about 4 hours and a half. The sea is still as smooth as a mirror and I hope to see some marine mammals or even some cetacean. Because the roof of the galley above me, the sun burned on my shoulders while working. I prepared snacks for lunch, amongst others, ravioli stuffed with ricotta cheese, pine nuts and basil in sauce of cherry tomatoes.
Meanwhile the skipper gave some navigation training.

Arrival in Port De Macinaggio. Since I urgently was looking for a bathroom (the property by boat is not inviting at all, mostly with bad odour) I helped to keep up with the mooring rope, attached the walkway to the pier running afterwards quickly to the public bathroom, but it’s not affording best service as well! It will be so throughout the journey except in the port of Marina di Salivoli and Portoferraio.
Other islands, other products. Corsica has a chestnut beer

Bastia_-Kastanienbier

Delicious meat and dried meat The Courses speak a dialect mixture of French; you do not understand a word. What we saw, however, were friendly people, the prices acceptable. The share of port cost € 34, and varies from one port to another, not only depending on the length of the boat.

Since around the harbor a few shops were open, we made other purchases. For dinner I found some really giant veal chops. Like côte de boeuf and well matured. For lack of a grill I cooked them in the oven at gas which was not an easy task, with rosemary, potatoes and for dessert slices of pineapple in a sauce with brandy. Did I mention already the compliments? The night was calm and as I am an early bird, I took care to buy fresh bread for breakfast. The trip continued to Bastia, the former capital of Corsica.

Fourth day, Tuesday 24th

before arriving at Bastia (the trip took about 2 hours and a half), port fee € 35, we decided to drop the anchor in a small bay because people wanted to swim in the sea which was pretty cool. I didn’t know that the anchor chain is 50 meters long and it was not easy to get hold on the seabed because it had a three-pronged hook sharp. After a cool bath and shower with a biodegradable shampoo, it was time of siesta – If only I had brought my fishing rod!

Arriving in Bastia

Bastia-Hafen

The second largest city with more than 40,000 inhabitants. Built directly next to the port, with the Church, the old core, the characteristic red and green Port lights. And here, finally there is a fish market. The walls of the old buildings in the center seem to crumble.

Bastia_-auf-Franzoesisch

As Bastia is an ancient city. The outer walls of a house, the toilets were built outside, funny to see.

Not yet tourist season, there is little movement in the streets, restaurants and bars. One of these is located just behind the harbor and has 27 different types of rum, the starters of a sublime flavour. In the supermarket nearby, I grab, 2 chicken of impressive size, 4 pounds each.

Thanks to the gas oven in the galley, I could cook the chicken with a wonderful crust. To the left of the stove there is located the refrigerator stove that is a convenient work surface. Then there are the two sink “L” fed two tanks of 100 liters of water each. Below there are two other places for stow or store.

For dinner, in stacked 4 half chickens in the oven, a sauce as a side dish with red wine and onions, potato salad with homemade Mayo and raw vegetables with dip sauce. The crew thanked with a round of applause, a handshake, and the statement: “Toni, you’re the right man for this job”

What else to say, these are unforgettable moments.

The next morning I gave the still-warm croissants that are a marvel, but this time I accompanied the skipper afterwards, with the bottom case with him because I wanted to buy fish… One half of monkfish and king prawns.

Fifth day, Wednesday 25th

we continued our journey to the Island of Elba
Navigation time about 6 hours. After half trip there was wind coming so we were able to hoist the sails. But the pleasure lasts only 45 minutes. We were still awaiting the sighting of any marine mammals.. And suddenly the skipper seems to have spotted a dolphin jumping. Not being sure the skipper was watching with binoculars, and in fact, there was a dolphin, but he showed up only 2 times. We then heard of German sailors in Portoferraio they saw a whale with a puppy, but they hadn’t time to film the event. The rest of the tour continued with no wind. Thank goodness the boat consumes little diesel (half a tank up to € 150 – ). To appease hunger, I prepared mixed cold cuts, olives, red pepper and toasted bread with olive oil and tomatoes, garlic and oregano.

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The skipper decided to spend the night in a bay near Acquaviva, 2 hours from Portoferraio. I saw then the beach in front with two restaurants, but they are still closed. On the sides of the hill, the inhabitants were placed well in those cool places chosen for their homes (in this bay, the photo of the sunset!)

IMG_0769

It’s dinner time! Monk-fish in the oven (with slices of lemon, white wine and spices), prawns with cherry tomatoes, garlic, oil and chilli (well, what a good sauce for tomorrow). That night wasn’t so quiet. The skipper did not trust the anchor and controlled every 2-3 hours if something happen, but it was also the fault of the waves that kept crashing next to the boat.

Sixth day, Thursday 27th

Portoferraio, tax to pay € 35 – , chips for water and electricity € 10. – Shower and shave (all inclusive for € 2 – ), public facilities very clean. We decided to have breakfast in a bar with plenty of cappuccino.
The pier is located directly on the harbour road.

Porto-Ferraio

We are in the last corner towards the centre. Since this is the last day and we wanted to visit Elba, we did rent a car for € 55.-. Elba is in fact the place that Napoleon chose as exile, even if only for a short period. So there is a museum, prints, castles, and the two villas of him.

One attraction is the “Cable car” that leads to Marciana Huts (1019 m as); it’s a cabin where you are standing in two, € 18 round trip. The journey takes 15 minutes and the sun burns a lot up there, but the view is something worth it.

Elba_-Cavovia_-auf-1019m

We continued then along the highway that makes a full turn around the Island. Then we stopped at a beach where we enjoyed a bath and a beer (to rinse the dust down). Wonderful the “macchia” on the way in all its colors and perfumes.

We were pretty much the whole afternoon on the road and a little tired but satisfied so we had time for a little shopping, taking pictures of sailing ships like the Westin Chosun Busan II, a 40million ship.

Porto-Ferraio_-40mln-Jacht

Impressions of the harbour, drinks etc. I left the others then at the bar to move to the galley for preparing the Last Supper. Fresh pasta with fish sauce and pecorino cheese.

Since we docked directly next to the road in the evening, the bars and restaurants began to get alive.
A bar had a sound system and giant screens outside which showed music videos. In the darkness there were groups of teenagers talking and laughing, people came from the sea with their boats to get into the nightlife.
Seventh day, Friday 27th.

The next morning there was still more traffic, because the school bus came one after the other like a bus terminal. Yes, and slowly but surely we had to rearrange our luggage and personal belongings to return to Marina di Salivoli, 2 ½ hours journey.

We already saw the port, the boats sailed into the sea with sails hoisted and then each of us was preparing to put in place with non-slip shoes and gloves. It was like during the first trip, really exciting.
I was even able to navigate at the helm for about half an hour. But it was not easy to keep the boat on course having to fix a point on the mainland, but it was great fun.

Sailing

Last night in Marina di Salivoli. For dinner we went to the port of Piombino, in a restaurant away off the beaten track. They served up to 8 different fish dishes as starters. Sardine fillets in vinegar, grilled tuna , sea snails, grilled sardines, fillets of St. Peter, fried pieces of sturgeon, swordfish, the last I can’t remember the name but it was also fried. As a second they brought an amazing fish soup! After that we are “thrown “into the nightlife were they played live music everywhere and there were also a lot of people.

Piombino_-Zentrum

Piombino

It was an unforgettable experience for me that has the taste of a lot more.

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GnocchiPatateZucca

Pumpkin and potato dumplings

Gnocchi with pumpkin

Ingredients for four people.

Potatoes, 350 grams
Pumpkin, 350 grams
Eggs , one whole
salt, nutmeg , sage leaves
Butter , 50 grams
Flour , 50 grams
Extra virgin olive oil q.b

Potato Gnocchi

Ingredients for four people.

Potatoes, 350 grams
Flour, 150 grams
Egg , one whole
salt, nutmeg

Two hours earlier, cut the pumpkin into large cubes , cook in preheated oven at 180 degrees for about 45 minutes . Removed from the oven should be allowed to dry well in colander and finally use a paper towel to dry it further .

Cut the potatoes in half and cook them (with skin) for 30-35 minutes. Drain and let cool.

After that we can start to work half the potatoes with potato masher on the work surface and add the egg, the pumpkin which should now be well dissolved, a sprinkling of nutmeg and a pinch of salt.

Work it all until you get by a homogenous compound, but #PayAttention, do not work on it too long or it gets hardens. If it were still wet then add a little flour.

Proceed to crush the other half of the potatoes (potato dumplings) by adding the flour, one egg, salt and nutmeg and work the dough until you get by here as a homogeneous mixture, but #PayAttention, also applies here, do not work too long.

Take a glass baking dish, add a dribble of olive oil and place in the oven at 80 degrees (to keep cooked portions warm).

Take a large pot containing water, and bring to boil.
Then proceed on a board to form long sticks and cut into large cubes about 2 cm. Cut them with a knife or a plastic halphoom – tarot)

Then cook the gnocchi in portions in boiling water. Once on the surface, remove them with a slotted spoon and place them in the hot pan and proceed with the rest of the dumplings.

Serve immediately with melted butter with sage leaves .

Enjoy your meal.

Spaghetti, Pesce

Spaghetti, Pesce

Ingredients for four people

10 red mullet
600 grams of spaghetti nr . 5
690 grams chopped tomatoes
Extra virgin olive oil
150 grams of flour
3 cloves of garlic
2 sprigs of parsley
3-4 fresh basil leaves
grated pecorino cheese
Salt, pepper , red pepper
1 tablespoon of sugar

Remove the fish from the package and rinse under cold water, especially on the inside. Then dry them well with paper towel and set aside .

In a pan with high edges bring to a boil the water for the spaghetti. Meanwhile, finely chop the parsley, peel the garlic and cut into slices.

Now salt the fish , and in the belly we put a slice of garlic, a sprinkling of pepper and a bit’ of chopped parsley. Pour the flour in a shallow dish and begin to flour the fish on all sides. Let stand aside.

Then in a pan with non-stick bottom pour a dribble of extra virgin olive oil and bring to high heat. Now fry the fish on both sides until it forms a brown crust , then remove from the pan. After that pour in the same pan add the chopped tomatoes, basil, sprinkle some chopped parsley, the remaining garlic and sugar and cook over medium heat. Meanwhile chop the fried mullet with a fork (it is a laborious job because they have enough bones but is easily flaky anyway) At a later time I will propose ‘ the method of how to fillet. Pour the chopped meat into the sauce and cooking that further lowering the fire.

If the water to the dough bubbles already now pour 2-3 tablespoons of salt and throw the dough . At the end of cooking pasta ( usually eight minutes) drain well and pour in the sauce slowly turning with two forks (not to crush too ragu ‘ . I have held four heads of the fish as a decoration in the hot pot.

Serve with a good sprinkling of pecorino cheese and pepper. Enjoy your meal!

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Finger Food time. In my next posts I’ll propose you various snacks. This is puff pastry with tuna-eggplant-olives-capers and parmesan cream, then there’s the roasted garlic and the anchovy:) Enjoy

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Today’s proposal: Linguine with basil sauce, prawns with saffron, grilled eggplant and peperoni with oregano.

Recipe for four people:

300 grams of pasta
120 grams of pesto
24 or 32 shrimp
1 large eggplant
2 medium yellow peppers
250 grams of raspberries
juice of half a lemon
two decilitre of white wine
2 cloves of garlic
extra virgin olive oil
a pinch of oregano
50 grams of sugar
salt and pepper

cut the eggplant into thiny slices and peperonis into strips. Salt the eggplant slices and let stand a few minutes.
Take a skillet grill and grease the surface with kitchen paper greased in oil. Bring to high heat. Grill the slices for 6-7 minutes, stirring once, then set aside (are then heated in the oven for a moment).Iin the same pan with a little olive oil grill the peperoni on which we add oregano after cooking

Use half of the raspberries to prepare the sauce by crushing them with a wooden spoon in a bowl together with the lemon juice and sugar

Preheat the oven to 80 degrees. Clean and salt lightly the shrimps.. Bring water to boil for the pasta. Now add three teaspoons salt and add the pasta. Put the grilled vegetables in the oven.

In another pan, boil the white wine and wait until it dried in half. Now add the saffron, stirring well with a wooden spoon or whisk. Should it becomes too dry add a bit ‘of water. salt and cook the shrimps now up to 2-3 minutes max.

Drain the pasta and mix with the pesto and prepare dishes as in the example.
Enjoy your meal.

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CATERING PROMOTION and home delivery at reasonable prices in Ticino but also around Switzerland! Best offer for groups and associations.
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I just wanted some shrimps for lunch and the idea teased me of shrimps and raspberries so I evaporated in a pan a pint of beer Kronenburg beer along with a deciliter of white wine, washed and chopped vegetables and stuffed olives that I made with extra virgin olive oil, brought to boil the water for the pasta, prepared basil sauce and parmesan cheese. During the last 5 minutes of pasta cookint time I added the shrimps into the reduction of beer with three tablespoons of water, Then salted them with the mixture for fish and you’re done! I assure you that the combination shrimps in the beer sauce, raspberries and cranberries and sweet and sour taste is amazing!

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Olioextravergine’s #Foodporn Kitchen and Catering Service by Antonio Caggiano:) http://www.facebook.com/CateringbyACaggiano ¦ download my card for best offer ¦ download meiner Karte für faire Preise ¦ Scaricate il listino per le miglior offerte per gruppi e associazioni.
Today’s menu is beef tenderloin grilled over chickpeas mousse, reduction of Nero d’Avola, peaches baked in Nero d’Avola, roasted sunflower seeds, greek feta and sweet peppers.

Many delicacies together in a composition, many sensations for your palate, collecting memories, the joy of company, the parties, some eyes looking, a warm greeting, a hug, a intense kiss, so much laughter, so much feel good.

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A different dessert A different idea Watermelon, baked apples with Grand Marnier, caramelized cranberries, three Swiss cheeses, local Swiss honey Bon appetit
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Hello everyone,
since my last dish was a great success (Spaghetti with tomato sauce and shrimp ) I’ll propose today: Saffron Spaghetti with shrimp and pecorino cheese to make you feel the intense flavor coming from Asia up to the Mediterranean. .

Recipe for 4 people: 12 shrimp, spaghetti 400 grams nr . 5, extra virgin olive oil , 2 dl white wine, 2 sachets of saffron, 80 grams of pecorino cheese, a clove of garlic, salt, pepper, some sage leaves .

Preparation: use, if possible, fresh prawns. Clean and salt then set aside. Bring water to boil, add salt and add the spaghetti. In a pan sauté the garlic and sage leaves for a minute then add the white wine until it is evaporated in half. Now add the saffron, stirring well, then add the shrimps and let cook until the cooking time of the pasta (max. 5 minutes)
Serve with a sprinkling of pecorino cheese and for those who like a little chili. enjoy your meal.

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A different dessert!
Berries in the basket of pastry, pistachio ice cream plus the freshness of watermelon:) olioextravergine’s Kitchen and Catering Service facebook.com / CateringbyACaggiano olioextravergine@hotmail.com
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contest
GamberoniMirtilli

GIANT SCENTED PRAWNS!

Taste of the sea, taste of well-being and happiness! I love the flavors nature gives us, like from the sea! Especially the fish with its flavors and nutritional values. I remember those holidays in Kenya, Santo Domingo or Greece, where the small tavernas grilled the fresh fish at the shores of the sea, and the area was filled with the smell of fire gaving you a sense of tranquility. It reminds me of those wonderful sunsets and parties till dawn!

INGREDIENTS AND PREPARATION

2 giant prawns
1 medium eggplant
2 medium zucchini
Jasmin scented rice, 50 grams
Water for boiling rice: So much water as rice
Extra virgin olive oil
Sunflower oil flavored
Cranberries sweet and sour
Fresh chopped parsley
Salt, pepper, chili powder

For the vegetables
Clean and cut lists the vegetables, salt and set aside.

For the prawns

Remove from the shell, wash them well under cold water and dry with kitchen paper.
In a bowl, add the flavored sunflower oil, salt, pepper and dip the prawns, leaving to stand for 15 minutes.

Meanwhile, rinse the Jasmin rice, bring to boiling water, cook the rice until the water has evaporated, close the pan with a lid and remove from the heat letting it rest for about 10 minutes, stirring one or twice.

In a non-stick pan with bottom pour a dribble of extra virgin olive oil, set over high heat and skip the vegetables for about 10 minutes. At the same time take a grill pan or griddle and grease the bottom with a drizzle of extra virgin olive oil. When the oil just begins to evaporate grill the prawns for 5-6 minutes.

Serve as in the example adding three teaspoons of sweet and sour cranberries, a bit of flavored sunflower olive oil, a sprinkling of chopped parsley and chili powder.
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FacebookWerbung22

ZUCCHINI AND EGGPLANT SOUFFLE

Hello everybody!

The zucchini and eggplant soufflé is a different way to let experience your guests these vegetables.

It can be prepared by anyone. Just remember to never open the oven while cooking because it deflates and therefore it could not succeed.

PREPARATION

Zucchini: a pound
Eggplant: a pound
Butter: 50 g
Egg yolks: 3
Egg whites: 4
Parmesan cheese: 80 gr
salt

Wash the zucchini and eggplants. Dice the zucchini.

Peel the eggplant with a peeler and cut into cubes then boil the whole in salted water. Drain and let it dry, less liquid the better. I let them in the colander covered with a napkin.

After about an hour turn the oven to 180 degrees and cook the mixture in a pan to dry further, no oil nor butter with it.

Now melt the butter in a saucepan and cook the mixture for 5-6 minutes. Meanwhile mount the egg whites until stiff.

Remove from heat waiting for 1 minute then add the cheese, egg yolks and egg whites.

Grease the molds, pour the mixture and bake for 30 minutes.

REMEMBER: DO NOT OPEN THE OVEN 🙂
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MeloneAnguria

A DIFFERENT DESSERT..SOUR SWEET

Hello everyone 🙂

Every now and then my hands surprising me, since the signs they leave in my dishes!

In this dessert I have adopted the bitter-sweet the passion fruit with melon, watermelon, ricotta cream and cinnamon.

The purple Maracuja or passion fruit with special antioxidants, it’s particularly easy to digest and is native from latin America. Here are its nutritional values http://en.wikipedia.org/wiki/Passiflora_edulis

PREPARATION

4 Mature fruits (when the skin is wrinkled)
1 medium-sized yellow melon
1 slice of watermelon about 1 kilogramm
500 grams of fresh ricotta
200 grams icing sugar
cinnamon

In a bowl, pour the cheese and gradually add the powdered sugar. Mix well and place in the fridge for 30 minutes.

Peel the melon with a peeling potatoes or use a knife with tip and teeth. Cut in half by removing all the seeds well.

Now insert the hollow core for apples, starting from the center of the inside of the melon, and push down being careful not to get it out the other side, then slide the hollow core with the cylinder inside. Continue in this way from winding up to a half inch from the edge of the melon. You have to take care, as coming to the edge, the depth with which enter the hollow core degreases. When at a certain point is no longer possible to extract cylinders then with a spoon dug out the remains so that the inside of the melon is emptied. Proceed in this way with the watermelon.

Meanwhile the cream cheese is ready so at first smear within the melon all the way up to the edges. Then you can proceed as in the photo dusting with cinnamon and add the other half of Maracuja.

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ZitiTriglie

RED MULLET FILLETS WITH TRADITIONAL ITALIAN PASTA

I love the taste of this fish rich in vitamins and minerals
The following recipe quick and easy to prepare.

Ingredients for 2 people:

8 fillets of red mullet
2 dl of dry white wine
Extra virgin olive oil
Chopped fresh parsley
1 clove of garlic
4 red tomatoes, cut into cubes
2 tablespoons of grated cheese black sheep
300 grams of cut ziti
Salt and pepper

Wash and dry the fillets with paper towels. Wash and dice the tomatoes. Preheat the oven to 80 degrees.

Bring to boil water for the pasta.

In a non-stick pan with the bottom lead to fire up a tour of olive oil and sauté the garlic for a few minutes. Now add the fillets of red mullet and let fry well for 3-4 minutes. After the interval turn them with the plastic clip and continue cooking as before, adding a bit of white wine and a pinch of salt. Meanwhile, the water for the pasta should be boiling, add salt and cook the pasta.

Remove the fillets from the pan and keep them warm in the oven. Now we can cook the diced tomatoes with white wine. Add salt and pepper.

Drain and turn the cooked pasta into the pan with the tomatoes. Stir.

Serve the pasta with the fillets, grated cheese, parsley and a sprinkle of extravergin olive oil.

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BraciolaVitello

GRILLED VEAL IN THE BEER

Ingredients:

2 Veal chops
300 grams of potatoes for pommes frites
2 dl of beer
4 sprigs of rosemary
extra virgin olive oil
salt and pepper

preparation:

The meat should not be too cold, so better cooked just bought.

Use a cast iron skillet or iron pan for cooking.

Bring to high heat. While the pan is heated drizzle some olive oil and dry with paper towels. When it’s warm enough it will begin to emit a light smoke, now you can put the meat (Under no circumstances sharp objects should be used for – if you do, the internal juices will come out and you lose quality.)

Cook for 3-4 minutes without touching it. After the interval lift a corner and make sure it is golden brown.

Turn the meat with a caliper of plastic and pour beer now only on the meat with two sprigs of rosemary for each. Continue to cook for 3-4 minutes over high heat. If you like it well done, go for another minute or so.

Serve immediately with a drizzle of olive oil and potato chips. Add salt and pepper as you like.

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Fruttopassione

PASSION FRUIT AND PISTACHIO ICE CREAM

A very sensual dessert….

Passion Fruit
Pistachio ice cream
toasted pistachios
cinnamon

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CalamariPeperonata

SQUID STEWED IN PEPERONATA

A tasty dish easy to prepare.

The squid, already consumed by the ancient Greeks, is rich in minerals such as calcium and phosphorus as well as protein and vitamins Nutritional value table

I suggest to buy the squid already cleaned.

Doses for four people:

12 medium squid
Color peppers, 500 grams diced
Cherry tomatoes, 500 grams diced
Onion, 1 medium, chopped
Garlic, 3 cloves sliced
Chopped parsley
10-12 fresh sage leaves, chopped
Dried oregano, 2 fingertips
white wine, kitchen, 2 dl
Extra virgin olive oil
salt, pepper or chili

Preparation:

I left them as a whole. Carve with a knife without teeth four -not too deep- cuts on both sides.

Take a non-stick pans with lid, pour the olive oil, garlic and onion. Now bring to high heat and cook for a few minutes.

Add the squid and fry for a few minutes then add the white wine. Before the white wine has evaporated, add the chopped vegetables, the origano and the chopped sage leaves. Continue cooking for 30 minutes over medium heat. If in the meantime the fund should get too dry add little water. At the end of cooking time add salt and pepper or chili as desired, and sprinkle the chopped parsley..

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GamberonispaghettiZuc

KING PRAWNS..SPAGHETTI WITH FRIED ZUCCHINI

Taste of the sea, taste of well-being and happiness! I love the flavors that nature gives us, especially the fish and its nutritional values. I remember every time my holidays in Greece, where small taverns grilled the crop right near to the water, and the area was filled with the smell of grilled fish and it gave you THAT sense of tranquility.

It reminds me of those wonderful sunsets and parties till dawn!

INGREDIENTS AND PREPARATION

4 king prawns
600 gr. Spaghetti no. 5
4 zucchini
80 grams of sunflower seeds
8 teaspoons basil sauce
Chopped fresh parsley
Salt and pepper

For the basil sauce

About 150 grams of fresh leaves
50 gr. parmesan
30 gr. pecorino
80 gr. pine nuts
1 clove garlic, peeled
extra virgin olive oil, plenty of
Salt and pepper
1 cube of ice to leave the beautiful green color

Process the basil, garlic and ice cube. Add the cheese, salt and pepper. Then diluted with extra virgin olive oil flush.

Cut the zucchini in lists, add salt and set aside for a quarter of an hour.
Fry them in a pan with a little olive oil until they change color.

In another skillet toast the sunflower seeds for a few minutes and set aside.

For the king prawn

Clean the prawns with the knife and discard the head. Now carve along the lengt starting from the side where you removed the head, continuing until the queue so that the shell remains intact. Pour a drizzle of extra virgin olive oil and prepare the grill pan (you can ‘also prepare a brine, but believe me, the natural flavor is scrumptious).

Bring to boiling salted water for pasta and cook the spaghetti.

Now cook the prawns over high heat so that the meat is pretty crispy but not overcooked (ie 6-7 minutes)!

Decorate the plate as desired or as in the example 🙂 Enjoy!

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RicottaMore

RICOTTA CHEESE CREAM WITH BLACKBERRIES

Ingredients and preparation

Blackberries, 250 grams
Ricotta cheese, 500 grams
Powdered sugar, 100 grams
Juice of ½ lemon
Sugar, 2 tablespoons
Sliced almonds

For the decoration of 4, set aside 16 whole blackberries. The rest of the blackberries are pureed with lemon juice and sugar, then set aside.

In a bowl mix well the ricotta with the powdered sugar and place in refrigerator for an hour.

Decorate as desired or as in the example.

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gamberibirrasalsaaglio

SHRIMPS IN A BEER BATTER

INGREDIENTS AND PREPARATION

Flour, 250 grams
Prawns, 10 pieces
Basmati rice, 300 grams
Creme fraiche, 360 ml
5 cloves of garlic crushed
Beer, enough
Peanut oil for frying the shellfish
Finely chopped parsley
Salt, to taste
Dried cranberries, a handful.
Water for cooking rice. Remember, as much water as rice.

For the beer batter

Pour the flour and a pinch of salt in a bowl. Gradually add the beer and mix until we get a homogeneous mixture is not too thin not too thick.

In a bowl, pour the creme fraiche and garlic, stir well and let stand.

In a frying pan with high edges to boiling water for rice with a pinch of salt. Add the rice and cook until the water has dried. Remove from heat cover with lid and let stand for 10 minutes stirring occasionally.

In a wok type pan pour oil, peanut butter and bring to high heat. Now dip the prawns in beer batter and fry over high heat until they get golden brown, remove from pan with a net and let them rest an instant on kitchen paper.

The rice should be cooked and then prepare dishes like this example with garlic sauce and a handful of dried cranberries.

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