My Italian Cuisine

We had a big party last night and here is what we prepared for our guests...... if you like it and want to have the same for your party... mail us! Enjoy the pics! Bresaola, soft cheese and rucola Crepês rolades  Crab and chicken filled cherry tomatoes  Salmon and crab blinis Sushi rolls Roasted prawns with Thai sauce Meat crispy bites Roasted bacon rolls Salmon and speck filled mini croissants.

 Here is a fried chicken made the myitaliancuisine way.....We use corn flour and sesame to coat the chicken, the result is crisp and crunchy ;) It is a quick and easy recipe that everybody can try....enjoy! Serving 4 Ingredients: 500gr chicken wings (tip cut off) 2 cups corn flour 1cup sesame seeds 2 beaten eggs salt to taste 1 lemon 1/2 liter of frying oil Clean and cut each wing in 2 parts. Mix the corn flour and the sesame seeds in a large bowl. Beat the eggs in a separate bowl. Coat the chicken with the corn/sesame mixture then with the beaten eggs and again with the corn/sesame. Put the half liter oil in a frying pan, wait till it gets very hot. Place the coated wings in the oil and fry them till they get golden brown. Drain the fried wings on a kitchen paper. Your fried chicken wings are ready! Serve warm with lemon and the sauce you like...Buon appetito!

 The content and pictures of this post are copyright registered & protected ©myitaliancuisine I miss Italy tremendously... so today I will propose you something very traditional from Naple: the Sfogliatella! Neapolitan most famous pastry:"Sfogliatella"comes in two styles: "riccia", with a crust of many crisp, papery layers, and "frolla", with a thicker pastry crust. The riccia's tender exterior (made with flour, water, and lard) consists of concentric squashed rings. The frolla shell (made with flour, sugar, and butter or lard) is like the best sweet piecrust. Both hold fillings of sweetened ricotta and cooked semolina flavored with vanilla, "millefiori" flavour and mixed candied fruits. I propose you the Sfogliatella frolla, much easier to make at home....but terrific as well as the Riccia! The filling is, anyway, always the same. Makes about 20 Sfogliatelle Ingredients for the pastry crust: 500gr Pastry flour 180gr

The most difficult part of this dish is... finding the Sea Grasshoppers. In italy they are very common, but it can be very difficult to find them abroad. I had the chance to get them very fresh just few days before to leave Italy...  I cooked them with my mother... her favourite way: filled with a bread, parmesan and parsley mixture then baked in the oven. Simply delicious! I reccomend this recipe to you, it can be a perfect starter for your fish based dinners! Serves 4 Ingredients: 12 sea grasshoppers (cicale di mare) 150g day old bread 50g bread crumbs 1+ 1/2  tbs grated Parmigiano Reggiano cheese 6  tbs extra virgin olive oil 1 tbs dry white wine 1small bunch of fresh parsley 1 garlic clove salt and peper to taste Instructions: Wash and open lenghtside the upper part of the grasshoppers with a good knife, keep aside. Preheat the over at 180°C. Prepare the filling mixture. In a food mixer mix all the other ingredients and 3 tbs of olive oil and the white wine