My Italian Cuisine

 The content and pictures of this post are copyright registered & protected ©myitaliancuisine Happy Easter Monday to everybody! Enjoy your outdoor picnic with this new recipe! The Torta Pasqualina is an Italian traditional and very savoury pie, made with silverbeet (also called swiss chard), lots of eggs and ricotta. This pie, a specialty from the ligurian cuisine, is commonly served cold during the traditional Italian Easter Monday picnic.  t's a very rich pie, you need 13 eggs just for the the filling!  In my version I used a commn puff pastry to avoid the long and difficult preparation of the traditional dough (rolled in several layers).You can also replace silver beet with spinach or cicory... some recipe use artichokes...  The preparation is nothig difficult but istruction must be carefully followed in order to reach a good final result. The Pasqualina pie is also a pleasure for your eyes, with the yellow, white and green colours. To mak...

 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...

 The content and pictures of this post are copyright registered & protected ©myitaliancuisine This is a traditional recipe from the region of Rome. You can find rice filled tomatoes (Pomodori ripieni di riso alla romana) in every "Rosticceria" a kind of italian "to take away" small restaurant in every street of Rome. They are traditionally baked together with potatoes and served warmish or cold. This is the original recipe but feel free to add veggies or meat if you like. Enjoy! Ingredients: • 8 large Tomatoes • 160 gr parboiled rice • 10 gr basil leaves • 5 gr parsley • origan • 2 garlic cloves • 4 tbs extra virgin olive oil • 1 teaspoon salt • pepper to taste Instruction: Wash and dry the tomatoes, Cut the top (about 1cm)and keep aside. Empy the tomatoes with spoon, keep the pulp aside in a bowl. Put a little salt inside each empy tomato.  Set the salted tomatoes to rest for  at least 30 to lose some of the water. Me...

I was really amazed by the colour of these potatoes, when I bought them didn't know exactly what to do with... then I found this recipe for a beautiful and tasteful appetizer.... Very simple just fried slices of potatoes, zucchini and small aggplant...one up on the other. The result is a very colorful mini millefoglie. Perfect as a starter to impress your guests. Serving 4 Ingredients: 2 vitelotte potatoes 1 small zucchini 1 small eggplant 1/4 liter of frying oil unrefined grey sea salt to taste     Heat the frying oil in a small frying pan. Cut the potatoes and the veggies in very tin slices, dry eachsilce with a towel, dip them in the very hot oil, be carefull slices must be chruncy but not burned! Drain on kitchen paper. Set as a millefoglie, one different slice up on the other on a serving plate. Top with a potato slice. Serve immediately. Buon appetito!

The "Plerotus Ostreatus", also called Oyster Mushrooms, are very easy to find here and perfect for frying.  I love this recipe so much, it is quickly done and very original. I always ask my guest to guess what they are eating when I propose them this dish....they are very surprised when I say they are eating simply fried mushrooms! I am sure your guest will be surprised as well .... Try and let me know! About 20 medium-large Oyster Mushrooms Half liter frying oil Breadcrumbs 3 beated eggs Salt and pepper Instructions: Clean the mushrooms with a brush.With a knife cut the mushrooms stalks, you will only use the upper part for frying. You can keep the stalks and use them for other preparations. Beat the eggs in a bowl, add salt and pepper. Dip the mushrooms in the eggs mixture. Cover the mushrooms with breadcrumbs on both sides. Place all the prepared mushrooms on a plate. Pour the frying oil in a fr...

Filled paprikas are one of the most traditional recipes of my own town, my Grandma, Nonna Francesca, use to make the best I 've ever eat...will never forget the taste. Use Italian red paprikas, if possible, red cornetti. Normal thick square shaped paprikas will not make it! They are too thick to be cooked this way. The other ingredients are very simple, the most important is the bread... use 1 or 2 days old bread. Grate it or use a mixer. Use the white soft part the "Mollica". If you use "in salt" capers, wash them before adding to the other ingredients or they will be too salty.  I really hope you will enjoy making this dish  ;) Serving 4 Ingredients: 6-8 medium peppers, preferably red cornetti 250g breadcrumbs from soft day old bread 8 capers 250 gr Canned Tuna (In water) 1 Small bunch chopped flat leaf parsley 6 tbsp. virgin olive oil 1 or 2 cloves finely chopped garlic 1 large fresh tomato, chopped Salt & pepper to taste Preheat the oven...

    Not much time left for cooking and your guests will be there in a moment?  This is the recipie for you! A"quick&easy made" version of the Italian Scarola (endive) Pie, also perfect as appetizer. I used black olives and added few cherry tomatoes and anchovies to give more taste, you can skip them if you like or use green olives. Serving 6-8 Ingredients: 2 Packs ready rolled puff pastry 1 Bunch Scarola (Endive) 1 Cup pitted black olives  1 Garlic clove, finely chopped 2 or 3 Cherry tomatoes, cut in quarters Red chili (to taste) 3 Tbs Extra Virgin Olive Oil 1 or 2 Anchovies Salt to taste 1 Egg for glazing Preheat the oven at 180C°. Cut and Wash the scarola. Bring to a boil a pot of salty water. Add the scarola in the water and cook for just one or two minutes. Drain the scarola in a small colander and cut it in pieces with a kitchen scissor. Pour the oil in a pan add garlic, chili, anchovies, let it fry then add tomatoes olives et ...

Dear Friends, first of all I want to remind you that this weekend you can meet us at the "Italiaanse Dagen" Italian Food Fair in Rosmalen, The Netherlands (Europe) together with our Italian wine specialist partner Purapassione . We will present some traditional products from the Italian region Abruzzi (Zafferano from l'Aquila, Hand made Tuna in olive oil, Crema di Pecorino, Caciotta allo zafferano etc..) and delight the pulic with some of our most famous Appetizers and Bruschette. If you live in the neighbourhoods... come visit the Myitaliacuisine stand, you will receive a warm welcome! For all the other friends here is a new recipie! A quick and easy salad with two products that apparently have nothig in common: Cabbage and Orange, melted with a vinegrette made of Extra Virgin Olive Oil, Balsamic vinegar from Modena, Honey, French mustard, grated fresh ginger and sprinkled with roasted pine nuts and a pinch of pepper...what else? It is simply delicious. Dedicated t...

One of the most traditional Italian dishes, originally from Campania, but nowadays very common in other regions, specially in Sicily,  the Parmigiana is made by eggplants, tomato sauce, Mozzarella or Provola cheese and Parmigiano. The recipie I propose here, is very simple and delicious...anyone can cook it  following the step by step guideline...you will be surprised by the result! Ingredients: 3 medium size Eggplants 1 Bottle Tomato Puree 4 Medium Mozzarella Cheese 300gr Grated Parmigiano Reggiano 2 garlic cloves 4 Basil leaves 1 liter Fryiung Oil 4 Tbs Extra Virgin Olive Oil 5 Tbs all pourposes flour Instructions: First of al Clean and Cut the Eggplants in slices, not too tin but not thik (see photo) Put them in a colander adding some coarse salt between layers. Place a small dish on the top and put something heavy on the top (I use my marber mortar) This process helps to get rid of the water which makes them spongy. Leave them for at least one hour ...