Hello! I’ve just open my blog and I’ve only published one recipe (I have to better organise my spare time)
I prepared this bruschetta with Stracciatella cheese in August when temperature touched 40° degrees (104 ° F) so my desire to cook and to turn on the oven disappeared.
Anyway my family eat even when it’s very hot so I tried to find something appetizing without turning on the burner (or turning it on for a few seconds).
Here’s my bruschetta’s version! Richer than the one you usually order in a restaurant and very very tasty!
And last but not least: even my son can do that
Obviously summer flavours can’t miss: tomatoes, basil (I love basil, if someone created a basil eau de parfum, I would be the first person to buy it)
Tomatoes (I usually use Picadilly tomatoes, the little ones)
Stracciatella cheese (see definition in the dictionary)
Dried tomatoes (I use the ones already dressed with olive oil so they are pulpy)
*Stracciatella is a fresh cheese made from mozzarella and cream and it has a soft texture. Stracciatella isn’t produced only with buffalo’s milk but also with cow’s milk, I usually buy this last version in a cheese factory near me. Stracciatella’s ingredients are: mozzarella (cow’s milk or buffalo’s milk, rennet, salt) and cream. Look at that before buying any sort of stracciatella. No vinegar or unnecessary ingredients should appear.
1. Prepare little tomatoes: dress with salt, oil and basil and then leave it so they can develop more flavor and create a sauce that you’ll use to soften bread
2. Toast slice of bread
3. Put on the bread dressed tomatoes, dried tomatoes and stracciatella.
Surfing the web I found a recipe of an handmade stracciatella. I will try it and let you know if the experiment will end well.
Heat, I don’t fear you!
However I think that you’ll surely find it at Eataly US. They have to sell it!
Hello everybody and finally welcome to my kitchen! (I don’t know why but saying these words I feel like an old anchorwoman)
First of all I’d like to explain you the name of the blog.
I think that most of you are aware that Alfredo Fettuccini are not spread and Known in Italy, anyway I want to remind you it. There are no expert or non-expert Italian food lovers who cook this recipe at home. Yes, that’s the truth. In Italy we don’t cook Alfredo sauce, this is the reason of the name of the blog: the only person that I know with this name is my cousin (really). Anything else.
So, I’ve thought about the first recipe to publish on my blog and finally I got ii: I want to give a quick an easy recipe which combines the most popular Italian ingredients. I don’t know if this recipe has a name but I learnt it from my father.
Only three ingredients: pasta, tomatoes, mozzarella. Let’s start!
Pasta pomodorini & mozzarella
Ingredients for 2/3 people:
- 240 gr (8,4 ounces) penne or fusilli (or use the shape the you prefer)
- little tomatoes (I used Piccadilly variety)
- 18 gr coarse salt ( 1 tablespoon) to add to the boiled water
- black pepper seeds
- 1 mozzarella (125 gr – 4,4 ounces) – I usually use Santa Lucia, Galbani
- 1 shallot
- 3 tablespoons olive oil (I use extra virgin)
- put the pot with water on the burner, bring to a boil than salt it (only the water boil, not before)
- put pasta into the water and cook for the indicated time
- chop shallot into a fine dice and cook until soft (I used a wok) then add little tomatoes cut in half, basil and salt it. Continue cooking over low heat till little tomatoes are soft
- in the meanwhile mince mozzarella (yes, it has to be minced) and strain it
- add mozzarella to soft little tomatoes and cook it at low heat: it should create a liquid cream
- drain pasta and put it in the wok with the cream, cook it for one minute about. Turn off the stove and add crushed black pepper seeds
P.S I will improve my English, cross my heart and hope to die!