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Burgers | Food & Wine

Burgers | Food & Wine | My food | Scoop.it
Food & Wine goes way beyond mere eating and drinking. We're on a mission to find the most exciting places, new experiences, emerging trends and sensations.
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Rescooped by Venetta MacBeth from Le Marche and Food
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Easter recipe from Central Italy: La Pizza di Formaggio, Marche & Umbria

Easter recipe from Central Italy: La Pizza di Formaggio, Marche & Umbria | My food | Scoop.it

[...] Thinking about Easter the first recipe that came to my mind is the Pizza di Formaggio. The name pizza could be misleading as it not a pizza as such. I would consider as savoury and cheesy soft bread. I hope it makes sense but there is not an exact translation.
This is a dish typical of central Italy, where I am from. It is very common both in the Umbria and Marche regions. My grandmother always used to prepare at least a week before Easter Sunday a batch of 5 or 6 of Pizze di Formaggio. Half of them were for the family consumption during the long festive Easter weekend, the other half was for the neighbours and the part of the family that could not spend the Easter day eating with us.
So what a best teacher if not the experienced grandmother to find out al the secrets about the perfect Pizza di Formaggio. I phoned her up and tried to get the recipe. Not easy task, though. She always cook by heart or adapting the recipes every time.. So between her instructions and my personal research on the internet below is the result of my very own Pizza di Formaggio for a perfect Easter brunch.
INGREDIENTS (for 2 cakes):

120g of sourdough starter (or if you don’t have it 50g gram of fresh yeast or 10 g of dried yeast)1 cup of water (I also used some milk)600g of very strong flour4 or 5 eggs1 tbs of sugar10g of Salt10 g of Pepper50ml of Extra Virgin Olive Oil150g of Pecorino Cheese (possibly aged)150g of Parmesan

Some recipes also use other kind of cheeses such as Emmental or Smoked Provolone.
HOW TO
Beat the eggs and add the grated cheeses, some pepper, salt and the Extra virgin Olive Oil. Leave to rest for 15/20 minutes. In the main time put the sourdough starter and the water together in the bowl of the mixer give it a stir and gradually add the flour and the eggs mixed with cheeses. Mix all together for quite long time adding more water or flour if needed. I left the mixer on for 20 minutes with the hook. After 20 minutes the dough should be quite elastic and sticky. Leave the dough to rest for an hour more or less in warm environment. I used the oven with the light on. After one hour fold the dough a couple of time to give it a bit of strength. I divided the dough into two and put every one of them into the baking tins (with very high edges). Leave the cake to rise for 10 hours. I left them to raise overnight. Once well-leavened cook at 180 for 50-55 minutes. Once cooked leave to cool down at least an hour or two before trying them.


Via Mariano Pallottini
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Giselle Stafford's curator insight, April 17, 2014 11:22 AM

Start now, you will just about have time before Easter!  

 

Rescooped by Venetta MacBeth from Its All About Seafood
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Shrimp Recipes to Die For

Shrimp Recipes to Die For | My food | Scoop.it
If you love shrimps you can try a couple of exotic recipes. These easy to cook recipes are worth trying in the kitchen. So lay your hands on them.

Via Mak Jones
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Rescooped by Venetta MacBeth from Le Marche and Food
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Castagnole, Carnival Fritters

Castagnole, Carnival Fritters | My food | Scoop.it
Castagnole are a specialty of Carnevale and eaten across Italy during this period. The name castagnole derives from the word castagna or chestnut because of the color & size when cooked. I prefer them drizzled in lots of honey, but traditionaly in our area they are rolled in sugar & drizzled with the liquor alkermes - giving it that bright red color. Don't be put-off by frying with lard, as this is the traditional method & its just freakn' delicious!  The good Doctor Gaggi recommends frying in strutto and this is coming from a Cardiologist! It is possible to fry them in oil, however in his opinion, "Then they would not be castagnole!"You only eat it once a year - so dig in!

 

Castagnole Recipe

4 eggs400 gr. or 4 scant cups of flour4 tablespoons olive oil4 tablespoons sugar1/2 glass or 1/4 cup liquor (we use rosolio but anice, cognac or rum can work as well)grated zest of a lemon1 packet of "lieveto per dolce" or 1.5 tablespoons of baking powderenough fat to fry in - we use strutto (lard) but you can use vegetable oil as well.honeyalkermes liquor


Directions
Via Mariano Pallottini
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Delicious Foods Recipe: Exploring The Little Known Facts Of a Lobster

Delicious Foods Recipe: Exploring The Little Known Facts Of a Lobster | My food | Scoop.it

You have often not delved into the insight of lobsters; it is only now that you have been exploring the length and depth of the oceans.


Via Mak Jones
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Simple Chicken Curry チキンカレー

Simple Chicken Curry チキンカレー | My food | Scoop.it
Just One Cookbook shares quick and easy Japanese home cooking with step by step photos.

Via Frank Kusters
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In the kitchen with Gianna: Lasagna Vincisgrassi

In the kitchen with Gianna: Lasagna Vincisgrassi | My food | Scoop.it

Gianna is not a Michelin Star cook. She is not the proud chef of her own restaurant. Gianna is simply an “ordinary” Italian Mamma, who loves cooking and is extremely good at it. Everybody who has had the pleasure of trying one of her dishes is raving about her skills: Her pizze, for example, are a mouth-watering combination of a perfect base, genuine mozzarella, homemade tomato sauce and fresh toppings, and reveal their wonderful flavour after their passage in a wood fired oven.

This shy woman lives in Le Marche, a beautiful a beautiful region in the centre of Italy, perhaps less known as her Tuscany or Umbria neighbours but with a strong food culture. Gianna prefers to prepare dishes for guests in the comfort of her own home, surrounded by her beloved utensils, but will on occasions cook in the kitchen of another house should the menu require perfect timing. Other signature dishes of hers include the very simple but heavenly combination of melon and prosciutto (cured ham), pork or beef stews served with grilled vegetables or scrumptious fruit tarts to give the meal a final sweet note.

More about Gianna

 

Lasagna Vincisgrassi

Time: 4 hours

 8 tablespoons unsalted butter, melted1 slice prosciutto, 1/4- inch thick, about 6 ounces, diced3 cups finely diced onions1 cup finely diced celery1 cup finely diced carrots1 tablespoon tomato paste1/4 cup extra virgin olive oil2 1/2 pounds boneless veal shoulder, trimmed, in 1/4-inch dice1 750-milliliter bottle dry Marsala2 cups veal stock6 cups chicken stock3 whole cloves1 bay leaf, 1 sprig rosemary, 1 sprig thyme, tied togetherSalt and black pepper1 ounce dried porcini4 cups heavy cream1 large egg1 pound cremini mushrooms, finely chopped5 sheets fresh pasta for lasagna, each about 9 by 12 inches2 cups freshly grated Parmigiano-Reggiano.

 

Click for directions


Via Mariano Pallottini
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Paneer Pulao ( Pressure Cooker ) recipe | by Tarla Dalal | Tarladalal.com | #33366

Paneer Pulao ( Pressure Cooker ) recipe | by Tarla Dalal | Tarladalal.com | #33366 | My food | Scoop.it
Paneer pulao, neatly cut cubes of paneer, sautéed to golden brown colour and cooked with rice and spices. Rajma curry. The paneer cubes do not break even if pressure cooked hence venture to make this dish without any fear.

Via Frank Kusters
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