My Italian Cuisine

Preparing fresh egg pasta at home is much easier than you think. It can be done in half hour time without machines or any other tool. This is way my grandmother used to do it every Sunday in Italy at the family farm, few simple ingredients: fresh eggs, flour, water and salt; few simple steps: mix the ingredients and make the dough, shape the "sfoglia" with a rolling pin, shape your favourite pasta: spaghetti, tagliatelle, lasagne etc... A simple recipe made with few quality ingredients... what makes a good fresh egg pasta? 1. The flour: in order to get a good fresh pasta the quality of your flour mix is crucial. If you want to get a good texture you need to mix semolina (Farina rimacinata di grano duro) and AP flour, both organic when possible; the % may change depending on the kind of pasta you want to produce.  For tagliatelle, spaghetti or lasagna you can mix 50% of AP flour and 50% of Semolina. The semolina will give consinstance to the dough and your pasta wi...

  Here is another of my favourite spaghetti recipe. I love lobster I could eat it every day.... Of course it is not the cheapest food and for some people the "boiling it alive" part is unacceptable. The most  effortable lobsters are the small frozen precooked Canadian lobster, their price goes from 5 to 6 euros  and you can prepare a good spaghetti for 2-3 persons with one lobster. If you use a frozen precooked lobster make sure you thaw it first, keep it in the fridge overnight or even more if needed. Serves 2-4 persons Ingredients: 1 frozen precooked small lobster (300-400gr) 280gr Italian spaghetti 1/2 lt of Italian tomato "passata" (purée) 1 shallot, minced 3 tbs of extra virgin olive oil Fresh parsley, minced 4lt boiling salted water Salt and pepper to taste Instructions : The day before, defrost the lobster, keep it in the fridge overnight or all day long if needed. Cut the lobster in pieces: place the lobster belly side up with the tail ...

The content and pictures of this post are copyright registered & protected ©myitaliancuisine This is one of the most famous Italian pasta dishes.  If you have been visiting Italy you have probably already tasted this fantastic, fresh and tasty pasta... I really dont know how to describe it  otherwise! Italian clams are called "Vongole", you can find them in good fish markets almost everywhere in Europe (probably also outside Europe) imported directly from Italy, usually in 1kg packages. With 1kg of clams you can prepare "pasta alle vongole" for 4 persons.   Here I give you the very traditional recipe, without tomato sauce. There are many variations of Spaghetti alle vongole ( in Italy recipes are aften adapted according to the uses and tastes of the different regions). This recipe is the most common one, the spaghetti you will get if you order it in a good restaurant in Rome for example... by the way if you visit Rome try "Spaghetti alle vongole...

 The content and pictures of this post are copyright registered & protected ©myitaliancuisine Pasta al forno (baked pasta) reminds me of the my childhood in Italy, almost every Sunday, and on every family special celebration, my mother used to prepare this dish for the large family. I can still smell the pasta roasting in the oven, with melted mozzarella, tomato sauce and parmesan cheese....very tasty and very easy to prepare. What is really nice about the baked pasta is that you can cook it in advance and just make it warm again when you need it, just be carefull: it gets quickly dry....make sure that you use enough tomato sauce and liquid, heavy cream for instance. Serves 6/8 persons Ingredients: 500gr Italian short pasta (rigatoni for me...) 1 lt tomato passata (puree) 300gr ground beef 1 oinion 1 carrot 1 stalk of celeri 500gr fresh mushrooms or any other veggie (optional) 4tbs extra virgin olive oil 1/4 cap of  dry white wi...

 The content and pictures of this post are copyright registered & protected ©myitaliancuisine Today's pasta is one of the most classic of Sardinian recipes, the Malloreddus alla Campidanese. The malloreddus is a special pasta, shaped as a small ''gnocco" that's why it is also called ''gnocchetto sardo". The campidanese sauce (from Campidano, "Campidanu" in sardinian dialect, the largest plain of the Sardinia island),  is made with  pork sausage, tomato, basil, pecorino and saffron, it is a simple dish, but it tastes really great. Enjoy the recipe!  Serves 4 persons 350gr malloreddus pasta (gnocchetti sardi) 1 onion 1 can of Pomodorini di collina (Cherry tomatoes) 1 cup of Italian tomato puree 1 Italian pork sausage (150gr) (salsiccia sarda) I use less sausage because it's really too fat for my taste...you can use more if you want. 4 tbs of grated Pecorino Sardo cheese 10  basil leaves 3 tbs extra virgin olive oil...

The content and pictures of this post are copyright registered & protected ©myitaliancuisine I'm back!!!!!!!!!!!!!!! I'm very sorry for the long absence....but here I am with a bunch of new Italian recipes. Here is the new, easy and tasty one: do you have some frozen scrimps and just one courgette? ... Add a little zaffron (in my case I have used the fantastic Italian zaffron from l'Aquila, Abruzzi) and voilà a nice complete meal!! Serves 2 Ingredients: 250gr of short Italian pasta (penne, fusilli, farfalle)250gr frozen, or 350 of fresh, peeled and cleaned scrimps 1 medium courgette 1 medium onion 3-4 Tbs of extra virgin olive oil few zaffron threads (or 1 small sachet of zaffron powder ) salt and pepper to taste 2lt of salted boiling water Instructions: - If possible take the frozen scrimps out of the freezer several hours before the use, or defrost in the microwave. If you are using fresh scrimps peel and clean them. - Clean and cut the c...

 The content and pictures of this post are copyright registered & protected ©myitaliancuisine I'm back!!!!!!! I've been so busy cooking around ... I had to give up updating my blog for a few months. In the meanwhile I have collected an incredible amount on nice recipes to share with you ;) A while ago I've tried something special with round courgettes and rice...added cherry tomatoes (pachino) and basil... here is the delicious result of my experiment! Round zucchini ou "courgettes" are usually stuffed with meat, this is a nice variation suitable for our vegetarians or vegans friends, only rice, tomatoes, olive oil, fresh basil, garlic and courgettes of course, grated parmesan cheese is an optional but it gives a great taste to the filling, I suggest you to add it! It is a colourful, healthy, complete meal, easy to prepare and quickly done. Let's start! Serving 4 Ingredients: 4 round zucchini (courgettes) 16 cherry tomatoes (I prefer or...