BEETS TZATZIKI

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.

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

a generous amount of olive oil. Bake at 375 F until golden brown. You may have to flip the chicken - in that case sprinkle the other sides with olive oil again. It won't be as crunchy as the fried version but it will still be good!

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

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

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.