This is a Middle Eastern side dish that I have come to love and that I order everytime I go to a local restaurant. It is one of my favorites on hot summer days. I make it to accompany grilled meat or to simply eat with a salad or as a dip with pita bread.
Some supermarkets sell beets already cooked, making this Tzatziki really easy to make.
For this dish you will need:
1 to 1/2 cups of shredded boiled beets
ground pepper
1 tbs of freshly chopped dill
1 tbs olive oil
1 1/2 cup of Greek yogurt
1 clove of finely chopped garlic
1 tsp of salt
2 tsp of fresh lemon juice
Combine the lemon juice, garlic. salt, yogurt, olive oil, dill and pepper.
Shred the beets with a cheese grater and add to the yogurt mix.
Serve cold.
Basic authentic Southern Italian and Mediterranean recipes for fast paced everyday life.
Tuesday, June 25, 2013
Monday, June 24, 2013
COTOLETTE DI POLLO ALLA MILANESE
In our family we call this dish Pollo Brown or Brown Chicken, as it was renamed by one of my boys when he was little. It is definitely one of the children's favorite dish.
For this recipe you will need:
3 or 4 chicken breasts
4 eggs
Salt
Bread crumbs
Vegetable frying oil
You need to marinate the chicken. Hence, start in the morning: thinly slice the chicken. Beat the eggs in a bowl, add some salt and let the chicken marinate in the eggs until dinner time. ( Obviously, refrigerate until then).
When you are ready to start dinner, remove the slices of chicken from the eggs, one at the time, letting drip well excess egg, and coat with bread crumbs. (I usually place the bread crumbs in a pyrex dish and with the palm of my hand lightly press the chicken in it).
Place vegetable oil in a frying pan, heat it up and fry the chicken on medium high until both sides become golden - make sure you flip sides half way through.
Let excess oil drip on paper towel. Serve warm, accompanied by freshly squeezed lemon juice or even mayonnaise, if you prefer and a nice salad.
If you would like to avoid frying, you could cook the chicken in the oven: place it on a tray and sprinkle it with
Wednesday, June 19, 2013
RECIPES FROM THE AMALFI COAST
Watch this video to savor the traditional flavors of the Amalfi coast, the warmth of the people and the enchanted views of the coast.
http://www.youtube.com/watch?NR=1&v=BjkT8S82lmc&feature=endscreen
http://www.youtube.com/watch?NR=1&v=BjkT8S82lmc&feature=endscreen
Saturday, June 8, 2013
CANNOLI SICILIANI by Fortunato Conte
If you are feeling daring and creative, follow the instructions on this video, featuring my talented brother.
Alternatively, buy the shells premade and just make the ricotta filling.
Enjoy!
http://food.bangordailynews.com/recipe-video/The-Classic-Cannoli.html
Alternatively, buy the shells premade and just make the ricotta filling.
Enjoy!
http://food.bangordailynews.com/recipe-video/The-Classic-Cannoli.html
TORTA SALATA DI RICOTTA E SPINACI
Savory cake with spinach and ricotta
For this easy recipe you will need
one box of puff pastry sheets
2 lbs of spinach
1 lb of ricotta
grated parmesan cheese
3 eggs
salt
pepper
a pinch of nutmeg
Start by thawing puff pastry sheets according to package directions.
Rinse spinach and wilt in a large skillet. When done, remove from skillet and put in a plate or container until it cools down and you can easily handle it with your hands.
In a bowl mix the ricotta, cheese, eggs, salt, pepper and nutmeg.
When the spinach is cool, gently squeeze it in your hands to remove excess water and add to ricotta. Gently mix.
In an roound oven pan, carefully lay the first puff pastry sheet. Add the ricotta and spinach mix. Cover with the second puff pastry sheet, making sure edges are well sealed, even with the help of some cold water.
Bake at 400F until golden( or at 375F in a convection oven).
When done, make sure the bottom is also well cooked and golden. Sometimes, if you use a pan which is too thick, the bottom does not cook well. If that happens, turn the cake upside down on a cookie sheet and continue baking until crust is golden and crisp.
For this easy recipe you will need
one box of puff pastry sheets
2 lbs of spinach
1 lb of ricotta
grated parmesan cheese
3 eggs
salt
pepper
a pinch of nutmeg
Start by thawing puff pastry sheets according to package directions.
Rinse spinach and wilt in a large skillet. When done, remove from skillet and put in a plate or container until it cools down and you can easily handle it with your hands.
In a bowl mix the ricotta, cheese, eggs, salt, pepper and nutmeg.
When the spinach is cool, gently squeeze it in your hands to remove excess water and add to ricotta. Gently mix.
In an roound oven pan, carefully lay the first puff pastry sheet. Add the ricotta and spinach mix. Cover with the second puff pastry sheet, making sure edges are well sealed, even with the help of some cold water.
Bake at 400F until golden( or at 375F in a convection oven).
When done, make sure the bottom is also well cooked and golden. Sometimes, if you use a pan which is too thick, the bottom does not cook well. If that happens, turn the cake upside down on a cookie sheet and continue baking until crust is golden and crisp.
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