Entries Tagged 'love for food' ↓

Hamburger + French Fries by Illy

When Illy announced that it was hamburger with French fries for dinner, it changed my day! My mood changed and I went to our cellar to take a bottle of wine for the event.
I don’t know Illy’s hamburger recipe, maybe it is a little different if we compare it with some perfect British or American recipes but the result is perfect for my palate. These hamburgers are prepared with high quality beef, eggs, onion, green sweet pepper, paprika powder and milled bread.
While hamburgers are cooking, the French fries procedure starts and Illy has a perfect methodology to cook them, that she learned in Belgium, one of the best countries if we talk about French fries.
In the photo below you can see our hamburgers with French fries, fresh salade (a touch of mediterranean cuisine) and a Valpolicella red wine .

Hamburger and French Fries

“Warm heart” chocolate cake

A simple recipe for a delicious dessert that can impress your guests.
It can be prepared in advance, but it’s easy also to make “live” during your lunch.
The very special characteristic of this cake is its “warm heart”, a soft, delicious and smooth heart of warm chocolate, which is obtained by baking it only few minutes and serving immediately.
Following these simple procedures, you will be able to surprise your guests with a unique fresh-made dessert!
Ingredients:
150 g. dark chocolate
10 g. bitter cocoa powder
90 g. sugar
20 g. meal
2 eggs + 1 yolk
80 g. butter
6 aluminium cups (small)
Melt dark chocolate and butter in two separate pans. In the mean time, mix eggs and sugar in a bowl, till it gets smooth and thick.

When melted, add chocolate and butter to the eggs, then meal and cocoa powder and mix everything together until it’s all homogenous.
Pour this mixture into the aluminium cups that have been previously greased with butter. Fill only ¾ of every cup, as the cake will raise in the oven.

The oven must be already warmed up to 180° C. Put the cakes inside and bake them for 12 minutes.

While the cakes are in the oven you can decorate each dish with cocoa powder, few mint leafs and some raspberry.
When they are ready, you can serve them immediately.
A great success will be granted!

Pizzoccheri della Valtellina

Today I will talk about a typical recipe of our mountains and that we sometimes cook during the cold season.
Pizzoccheri is a pasta that looks like short tagliatelle, but they are made of buckwheat, so they are brown.
Valtellina is a region in the mountains of Lombardy, north of Brescia, to give you a rough idea.
Manu’s parents went to Valtellina last summer and they brought some handmade Pizzoccheri for us. Usually we can find them also in the supermarket, but in a more “industrial” version…
It’s very easy to make Pizzoccheri.
Take a small savoy cabbage, wash and cut in small pieces its leaves.
Peel two medium potatoes and cut them in small cubes.
Fill half of a high pot with water and cook till it starts boiling. Add a spoon of salt, then add savoy cabbage and potatoes.
Let it cook for about 45 minutes till the vegetables get soft, then add pizzoccheri and cook for another 10 minutes.
In the mean time you will cut in small pieces a melting cheese, here we use Stelvio, or Fontina, or Valtellina, anyway the important thing is that it has to be a cheese that can easily melt.
In a small pan on small fire, melt about 40gr of butter with a couple of chopped sage leaves. This operation must be done at the very end, because the butter must not get brown.
When the Pizzoccheri are ready, drain the water away and put this mix of vegetables and pasta in a pot, adding the cheese cubes, some grated Parmigiano cheese, pepper and the melted butter with sage.
Mix everything together till you see that the cheese is all melted and serve immediately, accompanying with red wine.
In a cold winter day, if you close your eyes, you will have the feeling you are eating somewhere in the mountains, in a wooden cottage, closed to a warm stove…

Polenta

A very ancient and popular food of our Venetian region is “polenta”. It looks like a kind of porridge and it’s obtained from cornmeal cooked in salted boiling water.
Usually polenta is yellow, made from yellow cornmeal, but in some parts of our region (especially Venice, Padua and Treviso) it can be also white, obtained from a more uncommon and prestigious kind of white cornmeal. As I was born in Padua, I can still remember this delicious white polenta, which is on the contrary very rare to find here in Verona, where it’s always yellow.
But, what is polenta and how do we eat it?
First of all, this is an ancient peasant dish, a basic food in a poor kitchen, when people lived from the products of their land. Cornmeal fields were very common in our countryside and this explains the habit to make polenta.
Polenta is cooked in boiling water just with some salt (maybe once they didn’t even add any salt) and is served warm and can accompany meat, fish, mushrooms, salami, sausages… It’s like bread, it goes well with almost anything.
The versatility of polenta is given by the fact that you can eat it immediately after cooking, but also in the next days, when it becomes more solid and can be warmed up on the grill or in the pan. Believe me: with its crispy crust, grilled polenta is really delicious!
Traditionally polenta is cooked in a copper pot, but in a modern way we cook it in normal inox pans and it’s delicious anyway.
When it’s ready, it can be transferred in a flat dish or also on a wooden board, it depends also on its consistency. Personally I like when polenta is quite solid, not too liquid.
In my experience, when foreigners eat polenta, their first reaction is not very enthusiastic… But I’m sure they could learn appreciate and love it, if combined with the right food during a typical Venetian dinner!