Month: March 2017

Pizza Dough

Pizza Dough

The Neapolitan Pizza Dough always starts with the water, whether this be for technical or traditional reasons. So which water is best to use? Even tap water is fine – if it is potable of course. The first times making this dough it is better to […]

Pasta Soup

Pasta Soup

After a holiday vacation full of treats and fast-food, when I got home my body felt overwhelmed and my stomach bloated. I needed something healthy, soothing, and warm to eat. I decided on some soup with small pasta (pastina), which is not only an ideal post-holiday […]

Eggplant Parmesan

Eggplant Parmesan

The Eggplant parmesan is a classic traditional cuisine of Southern Italy, at least apparently, of its name, is a typical traditional dish of Neapolitan cuisine. You can consume it freshly baked and cold, alternating with good bread.

Enjoy our Eggplant Parmesan!

 


Eggplant Parmesan

March 21, 2017
: 4-6
: 1 hr 35 min
: Moderate

The Eggplant parmesan is a classic traditional cuisine of Southern Italy, at least apparently, of its name, is a typical traditional dish of Neapolitan cuisine. You can consume it freshly baked and cold, alternating with good bread. Enjoy our Eggplant Parmesan!

By:

Ingredients
  • 2.2 lbs. Eggplant
  • 1/2 c.salt.
  • Oil for frying
  • Fresh basil
  • Tomato sauce
  • 1/2 lb. Mozzarella cheese
  • 3/4 c. Parmesan cheese
Directions
  • Step 1 Prepare sauce and set aside.
  • Step 2 Peel eggplant and slice lengthwise.
  • Step 3 Soak in basin of water with 1/2 cup salt for 15-20 minutes. Squeeze excess water from eggplant between paper towels.
  • Step 4 Fry slices in oil until golden brown and place on paper towel to absorb excess oil.
  • Step 5 Place enough sauce in shallow casserole dish to cover the bottom. Add a layer of eggplant, mozzarella, basil, and sauce. Continue layering until all eggplant has been used.
  • Step 6 Top with sauce and parmesan cheese.
  • Step 7 Bake at 350 for 45-60 minutes then let stand for 15 minutes before cutting.

Crostoli (Chiacchiere, Frappe)

Crostoli (Chiacchiere, Frappe)

The Crostoli (Chiacchiere, Frappe) are one of the most popular desserts for the days of Carnival, which takes different names depending on the region of origin, but which in essence have in common the light pastry dough and a good balance of ingredients. Enjoy our […]

Tomato Bruschetta

Tomato Bruschetta

The Tomato Bruschetta, is a typical appetizer of Italian cuisine. Is known throughout Italy as a starter, prepared in many different versions. It is a very popular snack before meals or between courses. Easy, tasty and strictly Mediterranean! Enjoy our Tomato Bruschetta

The authentic Fettuccine Alfredo

The authentic Fettuccine Alfredo

The Authentic Fettuccine Alfredo, one of the most famous dishes and appreciated in the States. Born in a Restaurant in Rome, we are giving you the original and traditional recipe. But first we added some historical background.

Alfredo Di Lelio opened the restaurant “Alfredo” in 1914 in Rome, after leaving the restaurant of his mother Angelina.
In 1943, during the war, Di Lelio sold the restaurant to others outside his family. In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by his nephew Ines, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).

I must clarify that other restaurants “Alfredo” in Rome do not belong to the family tradition of “Il Vero Alfredo – Alfredo di Roma” in Rome.

I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.

Best regards Ines Di Lelio.

The authentic Fettuccine Alfredo

March 18, 2017
: 4

By:

The authentic Fettuccine Alfredo
Ingredients
  • Egg
  • Butter
  • Parmesan cheese
  • Pasta
Directions
  • Step 1 Boil the water, salt moderately and add pasta.
  • Step 2 Once the pasta is cooked (time of cooking depends from the type of pasta) remove it from the water and lie it on a warm oval plate were in advance you have put the butter.
  • Step 3 Cover the pasta with a lot of parmesan cheese and melt everything gently.
  • Step 4 When everything will be well melted and you will see a cream sauce coming out, you can serve and taste it.

Photo credit: Joy

Caprese Salad

Caprese Salad

The Caprese Salad is a light and delicious dish that can be served as an antipasto (a hors d’oeuvre) or as a tasty but light main meal. This tomato and mozzarella salad is a classic traditional cuisine of Southern Italy, especially in the Naples area. It […]

Broad Beans Pasta

Broad Beans Pasta

Broad Beans Pasta is an old family favorite, typically made in the spring when fava beans or broad beans are in season. There are a few variations to this dish, such as omitting the meat, but with a little patience (as with most Italian dishes), […]

Lamb Bolognese

Lamb Bolognese

Lamb Bolognese, such a simple recipe can be made at the table at every opportunity, even for a simple family meal. Tradition has it that this dish definitely not miss the Easter tables, because the lamb has a sacred symbolic value, in addition to being a delicious dish.

Enjoy our Lamb Bolognese!

 

Lamb Bolognese

March 18, 2017
: 3/4
: Moderate

Lamb Bolognese, such a simple recipe can be made at the table at every opportunity, even for a simple family meal. Tradition has it that this dish definitely not miss the Easter tables, because the lamb has a sacred symbolic value, in addition to being a delicious dish. Enjoy our Lamb Bolognese!

By:

Ingredients
  • 1/2 lb or 200 g Lean lamb
  • 2 Cloves garlic
  • 2 Bay leaves
  • 3-4 Tbsp EVOO
  • 1 Glass dry white wine
  • 2 Ripe tomatoes
  • 2 Red peppers
Directions
  • Step 1 Cut the meat into small pieces, season well with salt and pepper, and leave to stand for 1 hour.
  • Step 2 Sauté the garlic cloves and bay leaves in the oil over a low heat.
  • Step 3 Remove the garlic as soon as it starts to brown.
  • Step 4 Add the lamb to the pan and brown on all sides.
  • Step 5 Add the wine and leave to reduce.
  • Step 6 Add the tomatoes (finely chopped) and red peppers (cut into strips) to the meat.
  • Step 7 Add salt, cover, and braise for around 1 1/2 hours over a low heat, stirring occasionally, add hot stock if necessary.
The Seafood Risotto

The Seafood Risotto

The Seafood Risotto is a dish with a delicate and distinctive flavor. For a good result you must buy absolutely fresh fish and prepare it carefully. In the preparation of the recipe we suggested the use of clams, mussels, shrimp and squid, but the ingredients […]


Positive SSL