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Crudaiola – Pasta flag

Crudaiola is a typical summer dish of south Italy; known as Pasta Flag in the rest of Italy, the name refers to the colors of ingredients Red White and Green like the Italian flag.

Crudaiola is pasta regularly cooked and seasoned with an uncooked mix of cherry tomatoes basil and ricotta salata.

 

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You can make Crudaiola recipe while the pasta is cooking or a few hours before for much tasty, anyway Crudaiola is a very easy and fast recipe, light fresh with an amazing taste.

So, are you ready? let’s up your apron and let’s cook…. 😉

 

INGREDIENTS:

  • Pasta
  • Cherry tomatoes
  • Basil
  • Ricotta salata
  • Extra verging olive oil
  • Salt and pepper

METHOD:

For make Crudaiola start to wash and dry your cherry tomatoes, cut it in pieces not too small;

Crudaiola preparing by Francisco Calabrese

Cut the basil, previously washed and dried, put cherry tomatoes and basil in a bowl and add grated ricotta salata, extra vergine olive oil, salt and pepper;

Cook the pasta in water and salt as described in the newsletter, to make Crudaiola – Pasta Flag you can use a short pasta format of your choice, among which Fusilli, Penne or Orecchiette…

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Compose your Crudaiola now, add your cooked pasta in the bowl with cherry tomatoes basil and grated ricotta salata;

Mix everything well and enjoy your Crudaiola – Pasta Flag!!

Show us your Crudaiola…

Crudaiola by Francisco CalabreseTag Homemade Italy on Instagram and Facebook

Send us your suggestions or other Italian recipes 😉

 

Ragù Bolognese Emilia Romagna sauce

Ragù Bolognese is a famous typical Emilia Romagna sauce, made with minced meat, interpreted in different ways especially for the choice of pasta…

This is my personal battle, La Pasta is a really important choice and the perfect combination for Ragù Bolognese are Tagliatelle or Orecchiette, but not Spaghetti PLEASE.

No-one  in Italy eat spaghetti with ragù bolognese!!!

 

Read also our post about ORECCHIETTE

and subscribe our NEWSLETTER to get the free pdf about Pasta

 

Ragù Bolognese in Italy is something of a sacred dish, each family keeps in a drawer the recipe handed down from generation to generation, and each recipe responds differently to usual questions:

  • How much should cook the Ragù Bolognese?
  • What piece of meat to use?
  • Butter or oil?

SPOILER ALERT!!

There, among the many versions, an official recipe for Ragù Bolognese, filed October 17, 1982 from Bologna delegation of the Italian Kitchen at the Chamber of Commerce of this city, it is recommended to use a rather fatty cut of meat called “cartella” placed on the belly of beef.

 

Well, today in Homemade Italy’s kitchen we reveal our recipe for Ragù Bolognese, if are you ready, as always…

Lace up your apron and let’s go!!

INGREDIENTS:

  • 250 g Minced pork Tagliatelle Bolognese
  • 250 g Minced beef
  • 250 g Tomato sauce
  • 1 Glass of red wine
  • 2 Celery
  • 2 Onions
  • 2 Carrots
  • Water
  • Salt
  • Nutmeg

METHOD:

To prepare the Ragù Bolognese let’s start from the vegetables…

Take celery with a vegetable peeler and remove the wood strands and rinse, then divide the costs in half, cut into many strips and then cut it into small cubes;

 

Past the carrot: deleted ends of carrot with a little knife and with a vegetable peeler, peel the carrots and wash it, cut the carrot into very thin slices to the lengthwise further dividing in half and finally cut in transverse direction to obtain the cubes;

 

Finally peel the onion and divide it in half, then resting the flat part of one half on a cutting board and started to cut the first half into slices lengthwise and then widthwise, until you get the cubes;

 

Putt in a pan the oil and add the celery, onion and carrot, chopped previously.Now add all the meat, mix and let cook for a few minutes, pour the wine when there are no meat juices in the pan and let the alcohol evaporate; Add tomato sauce and water (if necessary) and cook over low heat, mix occasionally.

 

Ragù Bolognese requires a long cooking time, so stay easy and enjoy a glass of wine,

you can use this time to get a look on our Facebook or Instagram pages, and if you like it please leave a like 😉

When Ragù Bolognese is cooked, adjust salt, pepper and nutmeg.

Enjoy your Ragù Bolognese with your favorite pasta… but NO SPAGHETTI!!

 

Chicken and vegetables mix with delicious sauce

Hi dear friends,

do you likes the chicken?

Super!! 😀

Because Chicken and vegetables mix is a very nutritious meat, low in fat and rich in selenium, vitamins and proteins.

 

Chicken fillet

Chicken is your best ally to health

Chicken is really tasty in various combinations, today we propose you a recipe with chicken and vegetables simple to prepare, but very tasty and perfect in every season.

Today in Homemade Italy’s kitchen we prepare our Chicken with vegetables mix irrigated with an amazing sauce, a guaranteed success that conquers the palates of young and old… a very fast and easy recipe to everyone 😉

So, are you ready? Lace up your apron and let’s go!!

Ingredients:

  • chicken fillet cubes
  • broccoli
  • carrots
  • zucchini
  • flour
  • 1 small spoon of butter

for sauce:

  • 150 ml beef broth
  • 100 ml milk
  • 1 spoonful of potato starch

Beef broth

Click here to read the recipe for Homemade beef broth

Method:

Wash and cut all vegetables, no too small pieces, to speed cooking make a cut at the base of each stalk of broccoli,

meanwhile bring to boil water in a pan big enough and cook the vegetables for 2-3  minutes; Leave it at part in a colander.

Now prepare the sauce, Mix in a bowl milk and beef broth with potato starch sifted, without forming lumps; all ingredients should be at room temperature.

Melt the butter in a frying pan, flour the chicken and put into pan, let it fry before to add vegetables into pan and then add the
sauce, now lower the heat and cover for 10 minutes.

Chicken and vegetables mix

Chicken and vegetables mix

It’s right when the sauce is creamy, serve to your guest the hot chicken and vegetables mix with abundant sauce combined with crunchy seeds bread and Buon Appetito  😉

 

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La Bruschetta Easy Italian appetizer

Hi guys!!
Today we will prepare an easy Italian appetizer
able to conquer all palates…

Italian appetizer BruschettaThis recipe is very simple, with an amazing taste.

“La bruschetta” is the queen of the

Italian appetizers

a traditional dish full of flavor that remember the freshness of the
italian countryside.

For make an original italian bruschetta
we need just few ingredients, of course

Good quality is a must!!

So, as always, lace up your apron and let’s go…

INGREDIENTS:Tomatos

METHOD:

Take your washed tomatoes and cut it to little cubes, put it in a deep bowl; 

cut to slice the washed and dryad basil and add it into bowl with tomatoes, add too origan, salt, oil and mix all with a  spoon.

Have bruschette on a large plate and with a spoon sprinkle tomatoes on every one.Friselle Pugliesi pomodoro e basilico

Taste your Italian bruschetta and let us know your opinion about this recipe.

Oh, you can try an alternative base for your Italian appetizer with Frisella

so big, so crispy, so tasty 😉

Remember to get a look on our shop for this and more Italian products 

 

The roots of the beef broth

Hello, will be the grey sky or the sentimentality for the summer that is ending, but I think today is a good day to talk about beef broth.

This is a slow preparation dish, but very simply, used as a basis in the preparation of many other recipes, such as saffron risotto, as well as being an excellent tonic on cold winter days or when we are a bit debilitated virus season . The meat broth, in fact, contains the amino acids necessary to block the inflammatory cells of the immune system throughout the body and accumulate in the trachea wreaking sore throat and flu symptoms. Salt broth helps to thin the mucus membranes that accumulate during the season. And besides, the heat causes vasodilation and a fluidizing effect of mucus and phlegm.

Curiosity:

The roots of the beef broth sink in Piemonte, in northwestern Italy.

This dish can be made with pieces of veal or beef from the rib thin, but the Piemontese prefer a cut called “cappello del prete” or “priest’s hat”, so named because butchers traditionally reserve this delicious cut for the clergy.

The “priest’s hat”, anatomically corresponds to the neck of the calf.

So, are you ready? Have you washed your hands? Fasten your apron !!! We are going to prepare a perfect italian homemade beef broth …

INGREDIENTS:

  • (X2 people)
  • 500g neck of cattle
  • 2 pieces marrowbone
  • 1 celery
  • 2 carrots
  • 2 potatoes
  • 1 onion
  • 3 cherry tomatoes
  • Salt
  • pepper (ground or berries to your liking)
  • 1.5L water

 

METHOD:

Clean and wash all the vegetables and place them whole in a large pot with cold water;

add the meat and the marrowbone, salt and pepper do not overdo it and cover the pot until boiling.

At this point let the stock continues to simmer on a low heat for 2 to 3 hours; taste it when it is almost ready to make sure that it is salted to perfection.

As mentioned, it isn’t a complex procedure and is cooked just choose how to enjoy it …

You can bake the traditional italians “tortellini” in the broth and add the Parmesan cheese only;

You eat the meat with vegetables or set it aside to prepare a salad or veal with tuna sauce; do not forget that the strained broth is the base for risottos and roasts, you can cook more and keep it in the freezer ready for any occasion.

So now you know all the secrets of homemade beef stock and you can choose to serve it on the table as you like, so as always let your imagination and share your results in the comments, it will be a pleasure to read them all, see you soon !! 😉

Brown rice salad a fresh and healthy recipe

Summer, hot temperatures and what’s better that to eat on the garden?

This is a fresh and very tasty brown rice salad with grilled vegetables, just an idea for your picnic full of taste and healthy food.

For this recipe it’s not important the right doses but remember for to cook the rice, the amount of water must be double the rice which will be ready to complete absorption (example 100g rice = 200g water).

 

INGREDIENTS for Brown rice salad:

  • peppers red and green
  • cauliflower
  • broccoli
  • carrots
  • spring onion
  • bean sprouts
  • olives
  • brown rice
  • curry
  • paprika
  • soy sauce
  • olive oil

 

FOR THE SAUCE:

  • greek yogurt white
  • orange marmalade
  • thyme
  • coriander

 

Wash and dry the peppers and put them in a preheated oven at the highest temperature, until they are roasted, taking care to turn them from time to time;

Wash and cut broccoli and cauliflower and let them boil in salted water for a few seconds, drain them to let them cool;

Apart mix a part of soy sauce with two parts of water (the total volume must be double the rice) and cook until the rice has absorbed all the liquid;

Once the peppers are ready let cool on a plate, wrapped in parchment paper (baking paper if you do not have an excellent replacement in this case is the paper bag of bread);

Now take all the other vegetables, carrots, onion, bean sprouts and olives, wash and cut into pieces, then put a small amount of oil in a pan and let cook the vegetables by adding a sprinkling of paprika curry and salt, be careful not to overcook if you do not want to lose flavor and nutrients of vegetables;

Meanwhile peel the peppers and cut into pieces, put them in a bowl and combine the rice and the vegetables, mix well and allow to cool.

Last touch of freshness to this dish is the sauce flavored yogurt, place in a mortar a few leaves of coriander and thyme and beat them until they are pureed, put this pesto in a small bowl with yogurt and a teaspoon of orange jam, mix gently until the sauce is homogeneous, put a bit in the bowl containing rice and keep aside the rest for garnish dishes.

Taste accompanied this amazing dish, let your imagination run with vegetables and spices different, let us know your variants in the comments and have fun !!