My Italian Cuisine

I am spending my holidays in Italy, on the Adriatic sea cost. Here you can get the best seafood of the region.... I am trying some starters for the New Year's eve dinner... here is a suggestion for you if you manage to get fresh seafood in your region... this is the best... simple and easy! Serving 2 Ingredients: 8 Oysters 4 "Fasolari" or small scallops (coquilles Saint Jacques) 8 Venus clams (Tartufi di mare) 4 Lemons Pepper to taste Carefully open the seafood shells and place them on a serving plate, cut the lemon in quarters, cut the quarters in half. place them on the serving plate, sprinkle some pepper on the top of the opened seafood. Eat each shell with lemon juice..... Buon Appetito!

Traditional Pesto, from Liguria, is made of fresh Basil, Extra Virgin Olive Oil, Garlic, Pinenuts with the addition of Pecorino and Parmigiano cheese. This Pistachio pesto is from Sicily, the only Italian region where Pistachio plants are cultivated. The famous Italian Pistachio from Bronte is mainly used to make this pesto. Of course you can use any kind of (unsalted) pistacho to make it. I've served this Pistachio Pesto with handmade star shaped cocoa ravioli with a filling of Ricotta and grated lemon zest, an original recipe by Myitaliancuisine for Christmas. This could be your very special Italian Christmas or New Year's Eve original dish.  Cocoa, ricotta and pistachio are a very nice combination of flavours. I recommend to use pure unsweetened cocoa powder to make the pastry. Serving 4 - Ingredients for the ravioli Pastry: 100gr Durum semolina (Italian: farina rimacinata di grano duro, tipo 0) 200gr all pourposes flour (Italian: farina di grano tenero, tipo 00) ...

Belgium chocolate is worldwide famous. Since I live in this country I've started to appreciate specially dark chocolate. Dark chocolate is, when containing a decent % of  cocoa ( for me min. 70%) a very good source of antioxidants, magnesium and it is for sure a very natural antidepressant ; ) Every Christmas I prepare this "Truffles" made with Belgian dark chocolate and Italian Mascarpone cheese. A perfect mix which very well represents me and "MyItalianCuisine" from abroad! They are very easy to make, you just need to keep the chocolate-mascarpone mixture in the fridge before use, just to make it "workable". I have used grated coconut, unsweetened cocoa powder and crushed pistachio for decoration, you can use anything you like. Enjoy! Makes about 70-80 truffles 400gr Dark Chocolate with a good % of cocoa 200gr Mascarpone cheese 160gr Powdered white sugar 2 Tbs Rum (optional) 3 Tbs Unsweetened Cocoa Powder 3 Tbs Grated dried coconut 3 Tbs ...

A perfect pasta dish for the New Year's eve, very delicate taste, creamy and crunchy at the same time, it will delight your guests. I would suggest to use "Farfalle", the kind of pasta which is perfect for a cheese creamy sauce. Because of Gorgonzola cheese and walnuts this dish is very rich in calories I wouldn't reccomend to use egg pasta for it. Serving 4 Ingredients 350gr Farfalle pasta 200 gr gorgonzola cheese 70 gr Parmigiano Reggiano cheese 2 Tbs Mascarpone cheese 20cl Cream 200 gr Walnuts in shell (or 100 gr shelled walnuts) Salt to taste Pepper to taste Cut the Gorgonzola cheese.  Pour the cream in a small pan, add the gorgonzola and the mascarpone. On very low fire, cook till the cheese is melted. Bring a pan with 4 lt water to a boil. Crush the shelled walnuts in a mortar. When cheese is melted add the grated Parmigiano Reggiano, mix well. Cut the fire, set the sauce aside. When water is boiling add salt. Add the pasta, cook till ...

The Fish "Brodetto" is a recipe from the Abruzzi's central cost region, elsewhere it will be called Fish Soup (Zuppa di Pesce). Be careful, it is not a soup the way we mean it in Northern Europe. Brodetto (which means literally:" little broth") is made of different varieties of Mediterranean fish (Mullet, red mullet, codfish, Tub Garnard, Anglerfish etc...) and seafruit (clams, moussels , shrimps, Mantis shrimps etc...) just the ones you will find at the fish market the day you will go buy. Obviously the taste will vary depending on what you use. Today I went to my favourite fish shop and I was so lucky to find some fantastic Italian clams, codfishes and red mullets just arrived from the Adriatic sea....then...Brodetto! This dish is one of those in Italy we would prepare for the Christmas Eve dinner, when, by tradition, we celebrate the "Vigilia" and we just eat fish. The making of this dish is a little complex but, believe me, it is worth to ...