Tag Archives: Italian recipe

Rice Salad With Buffalo Mozzarella and Olives

A delicious variation of the classic recipe Insalata di riso, enriched with colourful seasonal ingredients. Quick and easy to prepare, this wonderful dish could be a great starter for a dinner party or a light summer meal.
In the recipe method I used a round pastry cutter to shape the rice with the ingredients, but you can mix all the ingredients if you prefer.

Rice salad with buffalo mozzarella and olives.

4 servings

Ingredients

200g arborio rice (you can use a parboiled rice)

4 ripe plum tomatoes

4 buffalo mozzarella

120 g of pitted black and green olives

a bunch of fresh basil

extra virgin olive to taste

salt and pepper

Method.

1. Cook the rice following the preparation method illustrated on the packaging. Then drain the rice and season with a little bit of extra virgin olive oil.

2. Wash the basil and remove the stems. Roughly chop the basil leaves and slice the olives.

3. Drain the buffalo mozzarella well and then cut it into small pieces.

4. Place the rice on the dish and then cover it with the olives, the mozzarella and the basil. Season with extra virgin olive oil, salt, pepper and serve.

Insalata di riso con mozzarella di bufala e olive.

Per 4 persone

Ingredienti

200 g di riso arborio

4 pomodori perini maturi

4 mozzarelle di bufala

120 g di olive nere e verdi snocciolate

un mazzetto di basilico fresco

olio extra vergine di oliva q. b.

sale e pepe

Preparazione.

1. Cuocete il riso seguendo il metodo di preparazione e il tempo di cottura indicato sulla confezione. A cottura terminata, scolate il riso e conditelo con un po’ d’olio extra vergine d’oliva.

2. Lavate il basilico e rimuovete i gambi. Tagliate le foglie di basilico e le olive.

3. Scolate bene le mozzarelle di bufala e poi tagliatele a cubetti.

4. Sistemate il riso nel piatto e ricopritelo con le olive, i cubetti di mozzarella e il basilico.

Condite ancora con olio extra vergine d’oliva, sale, pepe e servite.

Pasta With Easy Fresh Tomato Sauce

Pasta al pomodoro is cheap, easy to make and absolutely delicious! There are several variations of this dish, made using different ingredients to personalise and flavour the sauce, but I personally prefer one of the simplest version made with fresh tomatoes.

Today I am going to show you the recipe I usually prepare at home. Basically, to make this delicious tomato sauce you’ll need just four ingredients: cherry tomatoes, garlic, fresh parsley and, of course, extra virgin olive oil. Try to use only the best quality ingredients in this recipe, it will be a little more expensive but I can assure you that it will make a huge difference in the end.

Tip. You can replace the garlic with a small chopped onion and the parsley with a handful of fresh basil leaves, for a more delicate flavour.

Pasta al pomodoro fresco.

Ingredients

For 4 servings

Easy

350 g thick spaghetti (but you can use any pasta you like)

500 g fresh and ripe cherry tomatoes

3 cloves of garlic, chopped

a bunch of fresh parsley

5 tablespoons of extra virgin olive oil

grated Parmesan cheese to taste (optional)

salt and pepper to taste

Method.

1. Wash and dry the tomatoes, then cut them into small pieces. Leave in a strainer to drain.

2. Wash the parsley, remove the stem, then finely chop the leaves.

3. Cook the pasta al dente, following the instructions on the packaging, then drain and set aside.

4. Sauté the garlic with 5 tablespoons of extra virgin olive oil for a minute or two. At soon at the garlic softens add the chopped tomatoes. Let shimmer for about 10 minutes, then add the chopped parsley with some salt and pepper.

5. Add the pasta to the sauce, sauté for only a couple of minutes and serve with plenty of grated parmesan (but it’s optional) on top.

Pasta al pomodoro fresco.

Ingredienti

Per 4 persone

Facile

350 g di spaghetti grossi

500 g di pomodorini ciliegia maturi

3 spicchi d’aglio tritati grossolanamente

un mazzetto di prezzemolo fresco

5 cucchiai di olio extravergine d’oliva

parmigiano grattugiato q. b. (facoltativo)

sale e pepe

Preparazione.

1. Lavate e asciugate i pomodori, poi tagliateli a pezzetti. Lasciate i pezzetti di pomodoro in un colino per far scolare l’acqua in eccesso.

2. Lavate il prezzemolo, tagliate i gambi e tritate finemente le foglie.

3. Preparate gli spaghetti molto al dente, poi scolate e mettete da parte.

4. Fate rosolare l’aglio in una padella grande, con 5 cucchiai di olio extra vergine di oliva, per un minuto o due. Quando l’aglio sarà ammorbidito, aggiungere i pomodori tritati. Fate cuocere per circa 10 minuti, quindi aggiungete il prezzemolo tritato con il sale e il pepe.

5. Mescolate la pasta al condimento, poi fate rosolare per un paio di minuti e servire con abbondante parmigiano grattugiato.

Caprese Flatbread Wraps (piadine alla caprese)

April 17, 2015Appetisers, Bread & BunsBread, Caprese salad, High in fibre, Insalata caprese, Integrale, Italian cooking, Italian recipe, Piadina RomagnolaSerena @ foodfulife

Today we are going to prepare a delicious Caprese salad in “pockets”, a fresh and light meal for a healthy lunch on the go, that can also be served as a tasty appetiser. These Caprese Piadinas are perfect for this season and they are so quick and easy to make!

Caprese flatbread wraps

Ingredients

Serves 4

4 spelt Piadinas ( Whole grain Italian flatbreads)

2 fresh mozzarella cheeses

12 ripe Piccadilly or cherry tomatoes

a handful of fresh basil leaves

extra virgin olive oil to taste

salt and pepper to taste

Method.

1. Drain and squeeze the mozzarellas well.

2. Wash and dry the tomatoes and the basil leaves, then cut the tomatoes into halves.

3. Fold and then fill each Piadina with 6 pieces of tomatoes, some slices of the mozzarella and some basil leaves.

4. Season with plenty of extra virgin olive oil, salt, pepper and serve.

Tip. You can add some crushed garlic, a few drops of balsamic vinegar and/ or a pinch of dried oregano for more flavour.

Piadina alla caprese.

Ingredienti

Per 4 persone

4 piadine sfogliate grandi (andate alla ricetta della piadine di farro)

2 mozzarelle freschissime

12 pomodori maturi (piccadilly o ciliegino)

una manciata di foglie di basilico fresco

olio extra vergine di oliva q.b.

sale e pepe q.b.

Preparazione.

1. Scolate e strizzate bene le mozzarelle.

2. Lavate e asciugate i pomodori, poi tagliarli a metà. Mondate e lavate anche le foglie di basilico.

3. Piegate e riempire ogni Piadina con 6 pezzi di pomodori, qualche fetta di mozzarella e qualche foglia di basilico.

4. Condire con abbondante olio extra vergine di oliva, sale, pepe e servite.

Nota.

Potete aggiungere agli ingredienti anche un po’ d’ aglio crudo (tritato molto finemente), qualche goccia di aceto balsamico e / o un pizzico di origano per dare sapore.

Traditional Recipe: Torta Paradiso (Heaven Cake)

June 6, 2014Desserts, Traditional Recipes, VegetarianButter, Cake, Dessert, Genoa, Italian recipe, Light, Liguria, Pan di Spagna, Soft, Sponge Cake, TraditionalSerena @ foodfulife

This is a traditional dessert from Genoa, a very delicate, light and soft sponge cake that everybody loves! It reminds me of my childhood: at the time, my mother used to buy this cake from Panarello, one of the best and most famous posh bakeries in town. Panarello’s Torta Paradiso is truly amazing! If you ever come to visit Genoa, I strongly recommend that you try this cake in one of their shops.

This recipe was inspired by Panarello’s Torta Paradiso (and I assure you, it also gets very close to the real thing), which is slightly more elaborated and delicious than the old Genoese recipe. In the traditional recipe (and by traditional I mean the really old one), you would only use potato starch, the juice of a lemon, eggs, baking powder, sugar and finally, butter, but, only to grease the tin.

Torta Paradiso.

Ingredients

for a 28 cm in diameter cake

Preparation: 20 minutes

Cooking: 50 minutes

Medium/ Difficult

200 g (7.05 oz) butter, softened

200 g (7.05 oz) icing sugar (and a little more icing sugar to garnish the cake)

100 g (3.5 oz) manitoba flour

100 g (3.5 oz) potato starch

4 egg yolks

3 whole eggs

2 drops of vanilla extract

1 teaspoon of baking powder

1 tablespoon of lemon juice

a pinch of salt

a few drops of almond flavouring

Method.

1. Separate the egg whites from the yolks and put everything aside.

2. Sift together the flour, the potato starch and the baking powder.

3. Stir the softened butter with the sugar, the almond flavouring and the vanilla extract, until you get a creamy mixture. Then gradually add all the egg yolks into the mixture.

4. Also add the flour and the starch (but still very gradually). Mix everything well.

5. Beat all the egg whites with a pinch of salt and a tablespoon of lemon juice, until stiff. Combine the egg whites into the mixture, stirring gently.

6. Bake in a preheated oven at 180 ° C (356 °F) for at least 50 minutes, using a greased baking dish (with 28 cm in diameter).

7. When the cake is completely cooled, garnish with plenty of icing sugar.

Torta Paradiso.

Media difficoltà

Preparazione: 20 minuti

Cottura: 50 minuti

Ingredienti

200 g di burro

200 g di zucchero a velo (e dello zucchero a velo in più per decorare)

100 g di farina manitoba

100 g di fecola di patate

4 tuorli d’uovo

3 uova intere

2 gocce di estratto di vaniglia

un cucchiaio di succo di limone

1 busta di lievito per dolci

un pizzico di sale

qualche goccia di aroma di mandorla

Metodo.

1. Separate gli albumi dai tuorli e mettete tutto da parte.

2. Setacciate e unite la farina alla fecola di patate con il lievito.

3. Amalgamate il burro con lo zucchero, l’aroma di mandorla e l’estratto di vaniglia, fino ad ottenere una crema omogenea. Poi, incorporate gradualmente tutti i tuorli d’uova all’impasto.

4. Aggiungete anche la farina e la fecola (sempre gradualmente). Amalgamate bene tutto.

5. A parte, montate tutti gli albumi a neve con un pizzico di sale e un cucchiaio di succo di limone. Unite gli albumi montati al composto, mescolando delicatamente dal basso verso l’alto.

6. Infornate a forno preriscaldato a 180° C per almeno 50 minuti, utilizzando una teglia imburrata (di 28 cm di diametro).

7. Quando la torta sarà completamente raffreddata, guarnite con abbondante zucchero a velo.