Tag: typical dish

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An excellent Neapolitan casatiello, the recipe

Un ottimo casatiello napoletano, la ricetta

An excellent Neapolitan casatiello, the recipe.
The Casatiello Napoletano is a traditional savory pie of Neapolitan cuisine, typical of the Easter period. This delicious preparation is full of flavor and perfect for sharing with friends and family. I tasted it for the first time on a ship when Peppino made it and even now, always on board, it is often prepared.
I thought I would write the recipe for it. Here's how to prepare it.

Ingredients

For the dough:
– 600 g of 00 flour;
– 300 ml of warm water;
– 25 g of fresh brewer's yeast;
– 100 g of lard (or butter);
– 1 teaspoon of sugar;
– 15 g of salt.
For the filling:
– 150 g of diced Neapolitan salami;
– 150 g of diced bacon;
– 150 g of diced provolone;
– 100 g of grated pecorino;
– 4 eggs (for decoration);
– Black pepper to taste.

Preparation

Prepare the dough: dissolve the brewer's yeast in warm water together with the sugar. In a large bowl, mix the flour with the salt. Add the lard (or butter) and the water with the dissolved yeast. Knead until the mixture is smooth and homogeneous. Cover with a cloth and leave to rise for about 2 hours in a warm place.
Once risen, roll out the dough on a floured surface until you obtain a rectangle about 1 cm thick.
Add the filling: distribute the salami, bacon and provolone cubes evenly over the dough. Sprinkle with grated pecorino and a generous amount of black pepper.
Roll the dough on itself starting from the long side, forming a cylinder. Join the ends to form a ring and place it in a greased ring pan with lard.
Insert the whole eggs (washed and dried) on the surface of the casatiello, pressing them lightly into the dough. Cover and let rise for another hour.
Preheat the oven to 180°C and bake the casatiello for about 45-50 minutes, or until the surface is golden brown.
Let cool slightly before cutting and serving. The casatiello is perfect both warm and at room temperature, and keeps well for several days.

Have you ever tasted this dish and do you like it?
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Un ottimo casatiello napoletano, la ricetta

Photo taken with Honor 20.

Casatiéllo is a product of Neapolitan cuisine, a leavened savory product typical of the Easter period. The basic ingredients are: flour, lard, cheese, salami, cracklings and eggs. It is assumed that its name derives from the Neapolitan word caso (i.e. cheese, hence casatiello), an ingredient that is part of its dough.
Continue and learn more on Wikipedia

An excellent Neapolitan casatiello, the recipe – Un excellent casatiello napolitain, la recette – Un excelente casatiello napolitano, la receta – Um excelente casatiello napolitano, a receita – Ein ausgezeichnetes neapolitanisches Casatiello, das Rezept – Công thức làm món casatiello Neapolitan tuyệt vời

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.

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A nice plate of pansoti also on board

Un bel piatto di pansoti alla salsa di noci anche a bordo

A nice plate of pansoti with walnut sauce even on board.
When I'm on a ship, even if the food is very varied, I really miss home food.
So when I go to Savona or Genoa I always ask my wife to bring me something from home.
In this case I had asked for pansoti (the packaged but very good ones from the pasta factory Novella) to season with walnut sauce (this one prepared on board).
The result, as you can see for yourself, was excellent!

Do you like pansoti? If you prefer ravioli, go and see my article with my personal ranking of the restaurants where I ate the best ravioli with ragù in the Province of Levante Genoa.
Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Pansoti, pansòti in Ligurian, (from the Ligurian pansa, in Italian “belly”), are a typical stuffed pasta of Ligurian cuisine, similar to ravioli, from which they differ essentially in size and the absence of meat in the filling. Pansoti with walnut sauce (pansöti co-a sarsa de noxe) are one of the cheapest and most characteristic dishes of the Genoese tradition. Since pansoti do not contain meat, they are a lean dish, once considered suitable for the penitential period of Lent. They are often mistakenly also called “pansòtti”, as in some Ligurian provinces there is verbal emphasis on the last syllables; the double letter is therefore to be attributed to an exclusively vocal language.
Continue and learn more on Wikipedia

A nice plate of pansoti with walnut sauce also on board – Une belle assiette de pansoti avec sauce aux noix également à bord – Un buen plato de pansoti con salsa de nueces también a bordo – Um belo prato de pansoti com molho de nozes também a bordo – Ein schöner Teller Pansoti mit Walnusssauce auch an Bord – Một đĩa pansoti ngon với sốt óc chó cũng có trên tàu
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Traditional Ligurian Pansoti and Ravioli on Sundays

Pansoti e ravioli della tradizione Ligure alla domenica

Pansoti and ravioli of the Ligurian tradition on Sunday.
Last Sunday I went, with my mother-in-law and my sister-in-law, to eat at the trattoria Ou Settembrin in Carasco.
In the Ligurian tradition we couldn't help but order the pansoti with walnut sauce and the ravioli al tocco (with meat sauce); both very good as always!

Do you like these dishes? Which one would you choose? If you prefer ravioli, go and see my article with my personal ranking of the restaurants where I ate the best ravioli with ragù in the Province of Levante Genoa.
Add your own comment or go to the bottom of the site to read what other visitors have written.

If you want to know which are the best ravioli, in my opinion, go to the article with my personal ranking of the restaurants where I ate in the Province of Genoa di Levante.

Photo taken with iPhone SE.

Here's where the restaurant is located:

Pansoti, pansòti in Ligurian, (from the Ligurian pansa, in Italian “belly”), are a typical stuffed pasta of Ligurian cuisine, similar to ravioli, from which they differ essentially in size and the absence of meat in the filling. Pansoti with walnut sauce (pansöti co-a sarsa de noxe) are one of the cheapest and most characteristic dishes of the Genoese tradition. Since pansoti do not contain meat, they are a lean dish, once considered suitable for the penitential period of Lent. They are often mistakenly also called “pansòtti”, as in some Ligurian provinces there is verbal emphasis on the last syllables; the double letter is therefore to be attributed to an exclusively vocal language.
Continue and learn more on Wikipedia

Traditional Ligurian Pansoti and Ravioli on Sundays – Pansoti et raviolis ligures traditionnels le dimanche – Pansoti y ravioles tradicionales de Liguria los domingos – Pansoti e ravioli tradicionais da Ligúria aos domingos – Sonntags traditionelle ligurische Pansoti und Ravioli – Pansoti và ravioli truyền thống của vùng Ligurian vào Chủ nhật
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Chestnut flour trofie with pesto

Le trofie di farina di castagne con il pesto alla genovese

Le trofie di farina di castagne con il pesto alla genovese.
Ovviamente, da buon ligure, uno dei miei piatti preferiti è la pasta condita con il pesto (di basilico).
Quando poi ho a disposizione anche le trofie impastate con la farina di castagne il piatto risulta ancora più buono.

Do you want to have fresh Basilico Genovese Dop directly to your home throughout Italy? Check out this offer for you.

Do you like pasta with basil pesto?
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Photo taken with Honor 20.

There is a type of trofie kneaded with chestnut flour called “bastard” trofie, which has a sweeter taste than normal or white trofie. You can also mix white trofie with chestnut trofie to give a delicate taste to the dish. In addition to pesto, trofie bastarde can be seasoned with walnut sauce.
Continue and learn more on Wikipedia

The pasta called trofie made with chestnut flour dough and seasoned with Genoese pesto – Les pâtes appelées trofie à base de pâte à base de farine de châtaigne et assaisonnées au pesto génois – La pasta llamada trofie elaborada con masa de harina de castañas y aderezada con pesto genovés – A massa chamada trofie feita com massa de farinha de castanha e temperada com pesto genovês – Die Nudeln namens Trofie werden aus Kastanienmehlteig hergestellt und mit genuesischem Pesto gewürzt – Món mì ống gọi là trofie được làm từ bột hạt dẻ và nêm sốt pesto Genoa
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Strangozzi with Truffles: A Culinary Treasure from Umbria

Gli strangozzi al tartufo: un tesoro culinario dell'Umbria

Strangozzi with truffles: a culinary treasure from Umbria.
Umbria, the green heart of Italy, is famous for its genuine cuisine full of authentic flavours. Among the most representative dishes of this region, strangozzi with truffles stands out, a delicacy that combines the simplicity of homemade pasta with the unmistakable aroma of the black truffle from Norcia.
Strangozzi, also known as umbricelli or stringozzi, are a long, thick pasta, similar to spaghetti but with a rectangular section. Their origin is ancient and dates back to the Umbrian peasant tradition, where they were prepared with durum wheat flour and water, without the use of eggs. This makes them a poor dish but extremely versatile and tasty.
The black truffle from Norcia, one of the most prized in the world, is the undisputed star of this recipe. Harvested in the Umbrian woods between November and March, the black truffle is appreciated for its intense aroma and unique flavor. Its presence transforms a simple pasta dish into an unforgettable culinary experience.
Strangozzi with truffle is a dish that embodies the essence of Umbria: simplicity, authenticity and a deep connection with the territory. Each bite is a journey through the flavors and aromas of this wonderful region, paying homage to its rich culinary tradition.
Unfortunately, too much time has passed and I no longer remember where I tasted this dish.

Have you ever tasted this dish?
Add your own comment or go to the bottom of the site to read what other visitors have written.

Gli strangozzi al tartufo: un tesoro culinario dell'Umbria

Photo taken with Honor 20.

Strangozzi are a long pasta with a rectangular section, typical of the Foligno-Spoleto area, but also widespread throughout Umbria, Marche, Lazio and Abruzzo. They are also called, depending on the area, stringozzi, strengozzi, strongozzi, in the Terni area they are known as ciriole or manfricoli. The appearance is similar to tagliolini, but, unlike these, they are thicker and without egg.
Continue and learn more on Wikipedia

Strangozzi with truffles: a culinary treasure from Umbria – Strangozzi aux truffes : un trésor culinaire de l’Ombrie – Strangozzi con trufas: un tesoro culinario de Umbría – Strangozzi com trufas: um tesouro culinário da Úmbria – Strangozzi mit Trüffeln: ein kulinarischer Schatz Umbriens – Stragozzi với nấm cục: kho báu ẩm thực của Umbria

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.
References:
– https://blog.giallozafferano.it/zialora/strangozzi-al-tartufo-ricetta-tipica/
– https://www.granconsigliodellaforchetta.it/cucina-tipica/strangozzi-al-tartufo/

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Cheese focaccia from Due Forni pizzeria

La focaccia al formaggio della pizzaria Due Forni a Sestri Levante

Cheese focaccia from the Due Forni pizzeria in Sestri Levante.
As I have already written to you other times, although the real cheese focaccia is the one from Recco, you can find excellent ones throughout the province of Genoa di Levante.
This one, for example, is the one from the pizzeria I Due Forni in my Sestri Levante.
As you can imagine from the photos, it was truly excellent!

Do you know the real cheese focaccia? Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

It is said that thanks to the availability of oil, cheese and flour, by cooking the cheese-filled pasta on a covered slate stone, the gastronomic product that we know today as “Focaccia di Recco col Formaggio” was “invented”.
Continue and learn more on focacciadirecco.it

Cheese focaccia from Due Forni pizza restaurant in Sestri Levante – La focaccia au fromage de la pizzeria Due Forni à Sestri Levante – La focaccia de queso de la pizzería Due Forni en Sestri Levante – A focaccia de queijo da pizzaria Due Forni em Sestri Levante – Die Käse-Focaccia aus der Pizzaria Due Forni in Sestri Levante – Phô mai focaccia từ quán pizza Due Forni ở Sestri Levante
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Red wine sausage tasted in Tenerife

Salsiccia al vino rosso assaggiato a Tenerife

Pork sausage in red wine tasted in Tenerife.
Some time ago, stopping with the ship in Tenerife, I went to a tasca (a typical tavern) and, in addition to the classic ham and my beloved croquetas, I wanted to try this dish: chorizo ​​in red wine.
Very tasty although not unforgettable!

Do you know and like Spanish cuisine?
Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Here is where the inn was located:

Abbiamo parlato altre volte di Chorizo, la tipica salsiccia ispanica di carne di maiale e spezie. Fu solo dopo la scoperta dell’America, quando la paprika del Nuovo Mondo fu portata in Spagna, che il chorizo ​​acquisì la tonalità rossastra che lo caratterizza oggi. Questa ricetta ha bisogno di un chorizo poco stagionato e un vino rosso corposo come vini di Navarra, Rioja, Somontano o La Mancha.
Continue and learn more on giallozafferano.it

Pork sausage with red wine tasted in Tenerife – Saucisse de porc au vino tinto dégustée à Tenerife – Solomillo ​​de cerdo con vino tinto degustado en Tenerife – Salsicha de porco com vinho tinto degustada em Tenerife – Schweinswurst in Rotwein, verkostet auf Teneriffa – Xúc xích thịt lợn trong rượu vang đỏ nếm thử ở Tenerife
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Saffron risotto or Milanese risotto, the recipe

Il risotto allo zafferano o alla milanese, la ricetta

Saffron risotto or Milanese risotto, the recipe.
Every now and then I love to enjoy a plate of saffron risotto and some time ago, the Chef on board, satisfied me with this dish!
Saffron risotto, also known as Milanese risotto, is one of the symbolic dishes of Lombard cuisine and the city of Milan. This delicacy, characterized by its intense yellow color and rich and creamy flavor, is perfect for delighting the palate on special occasions or simply to pamper yourself with a traditional dish. Let's see together how to prepare it.

Ingredients (for 4 people):

– 320 g of Carnaroli or Arborio rice;
– 1 l of meat broth (preferably beef);
– 1 small onion;
– 1 sachet of saffron (about 0.15 g);
– 50 g of butter;
– 50 g of grated Parmigiano Reggiano;
– 1 glass of dry white wine;
– 2 tablespoons of extra virgin olive oil;
– Salt to taste;
– Black pepper to taste (optional).

Preparation

First, prepare the broth, if possible, homemade with beef, celery, carrot and onion. Alternatively, you can use ready-made meat broth or a stock cube dissolved in hot water.
Then finely chop the onion. In a large, low saucepan, melt half the butter together with the extra virgin olive oil. Add the chopped onion and let it soften over low heat, stirring occasionally, until it becomes transparent.
Add the rice to the saucepan with the onion and toast it for a couple of minutes, stirring constantly. This step is essential to seal the grain and keep it al dente during cooking. Add the white wine and let the alcohol evaporate, continuing to stir.
Once the wine has evaporated, start adding the hot broth a ladle at a time, stirring frequently. Wait for the broth to be absorbed before adding the next ladle.
After about 10 minutes of cooking, dissolve the saffron in a ladle of hot broth and add it to the risotto. Continue cooking, adding broth until the rice is al dente (about 18-20 minutes in total).
When the risotto is cooked to perfection, remove it from the heat. Add the remaining butter and the grated Parmigiano Reggiano. Stir vigorously to blend the risotto, obtaining a creamy and smooth consistency.
Taste and adjust the salt, if necessary. If desired, add a sprinkling of freshly ground black pepper.
Let the risotto rest for a couple of minutes before serving. Divide it among the plates and, if you like, decorate with a few saffron pistils.
Tips.
Quality of ingredients: using high-quality ingredients, especially rice, broth and Parmigiano Reggiano, will make the difference in the final result.
Consistency in cooking: continuously stirring the risotto during cooking helps to release the starch from the rice, giving the dish its characteristic creaminess.
Variation: for an extra touch of flavour, you can add beef marrow to the onion during the sautéing phase, following the Milanese tradition.
Saffron risotto is a dish that combines simplicity and refinement, capable of conquering even the most demanding palates. Enjoy your meal!

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Photo taken with Honor 20.

Risotto alla Milanese (also called yellow rice and saffron risotto, ris sgiald or risot a la milanesa in the Lombard language) is, together with cotoletta alla Milanese and panettone, the most typical and well-known dish of Milan. It is a risotto whose main ingredients, in addition to those needed to prepare a white risotto, are saffron, from which its characteristic yellow color derives, and beef marrow. It can also be served as a side dish for ossobuco, another typical Milanese dish.
Continue and learn more on Wikipedia

Saffron or Milanese risotto, the recipe – Risotto au safran ou milanais, la recette – Risotto al azafrán o milanesa, la receta – Risoto de açafrão ou milanês, a receita – Safran- oder Mailänder Risotto, das Rezept – Công thức nấu món risotto nghệ tây hoặc Milanese

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

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Sardinian gnocchi with meat sauce, the recipe

I gnocchetti sardi al sugo di carne

Sardinian gnocchetti with meat sauce, the recipe.
Some time ago I had the pleasure of working with a great Maitre d’Hote, Gianni, who often delighted us by preparing some succulent dish.
These Sardinian gnocchetti were one of my favorites!
And here is the traditional recipe for preparing Sardinian gnocchetti with meat sauce.

Ingredients

For the Sardinian gnocchi (malloreddus):
– 500 g of durum wheat semolina;
– Water to taste;
– A pinch of salt.
For the meat sauce:
– 500 g of beef (preferably stew or minced meat);
– 1 onion;
– 2 cloves of garlic;
– 1 carrot;
– 1 stick of celery;
– 800 g of tomato puree;
– 200 ml of red wine;
– Extra virgin olive oil to taste;
– Salt to taste;
– Black pepper to taste;
– 1 bay leaf;
– Grated Sardinian pecorino cheese (optional).

Preparation

Preparation of Sardinian gnocchi:
1. Dough: in a large bowl, pour the durum wheat semolina and a pinch of salt. Add warm water a little at a time and knead until the dough is smooth and homogeneous.
2. Formation of the gnocchi: take small pieces of dough and form cylinders about 2 cm long. Press each cylinder on a ridged surface (for example, a grater or a ridged board) to obtain the characteristic ridged shape of malloreddus.
3. Rest: let the gnocchi rest on a floured cloth for at least 30 minutes before cooking them.
Preparation of the meat sauce:
1. Preparation of the soffritto: finely chop the onion, garlic, carrot and celery. In a large saucepan, heat a little extra virgin olive oil and add the chopped vegetables. Fry over medium heat until the vegetables are soft and the onion is golden.
2. Cooking the meat: Add the meat to the sauce and brown it well on all sides. Pour in the red wine and let the alcohol evaporate.
3. Adding the tomato: Add the tomato puree, bay leaf, salt and pepper to taste. Mix well and bring to the boil.
4. Slow cooking: Lower the heat and let the sauce cook over low heat for about 2 hours, stirring occasionally. If the sauce dries out too much, add a little hot water.
5. Adjusting the flavor: Add salt and pepper if necessary and remove the bay leaf.
Cooking the Sardinian gnocchi:
1. Cooking in boiling water: Bring a large pot of salted water to the boil. Cook the Sardinian gnocchetti for about 8-10 minutes, or until al dente.
2. Draining: drain the gnocchetti and transfer them directly to the saucepan with the meat sauce.
3. Stirring: mix the gnocchetti with the sauce well to blend the flavors.
Service:
1. Plating: serve the Sardinian gnocchetti with the meat sauce piping hot, sprinkled with grated Sardinian pecorino, if desired.
2. Garnish: you can decorate with a drizzle of raw extra virgin olive oil and a fresh basil leaf for a touch of color and freshness.

Enjoy your meal!

Have you ever tasted this dish? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Sardinian gnocchi with meat sauce, the recipe – Gnocchis sardes à la sauce à la viande, la recette – ñoquis sardos con salsa de carne, la receta – Nhoque da Sardenha com molho de carne, a receita – Sardische Gnocchi mit Fleischsauce, das Rezept – Công thức món gnocchi Sardinian với nước sốt thịt

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

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Ravioli with ragù from the Albergo Ristorante Amici in Varese

I ravioli al ragù dell'Albergo Ristorante Amici a Varese Ligure

Ravioli with ragù from the Albergo Ristorante Amici in Varese Ligure.
I love eating the typical ravioli from the hinterland of Eastern Liguria, those seasoned with il tocco or simply with ragù.
For this reason I always try to find new places where I can try them.
I ate these in a hotel trattoria in Varese Ligure, the Albergo Ristorante Amici which has welcomed those passing through these parts since 1760.
The ravioli were not bad at all!

Go see my article with my personal ranking of the restaurants where I ate the best ravioli al ragù in the Province of Genoa di Levante.

What are the best ravioli with ragù for you?
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I ravioli al ragù dell'Albergo Ristorante Amici a Varese Ligure

I ravioli al ragù dell'Albergo Ristorante Amici a Varese Ligure

Photo taken with Canon EOS RP and lens Canon RF 28.

Where is the restaurant located:

Ligurian cuisine is made up of dishes from the culinary tradition of Liguria, a region that uses ingredients linked both to local production (such as preboggion, a mixture of wild herbs) and to imports from areas with which Ligurians have had frequent contact over the centuries (such as Sardinian pecorino, one of the ingredients of pesto).
A poor cuisine, typical of country people, mountaineers and sailors, made of simple, common and cheap foods, which has however become expensive, refined and full of ancient glories.
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Ravioli with ragù from the Albergo Ristorante Amici in Varese Ligure – Les raviolis au ragù de l’Hôtel Restaurant Amici à Varese Ligure – Los ravioles con ragú del restaurante del hotel Amici de Varese Ligure – O ravioli com ragù do Amici Hotel Restaurant em Varese Ligure – Die Ravioli mit Ragù vom Amici Hotel Restaurant in Varese Ligure – Món ravioli với ragù từ Nhà hàng Khách sạn Amici ở Varese Ligure