Recipes: This is how we bring Bella Italia to balconies
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| Recipes: This is how we bring Bella Italia to balconies |
"A tavola non s'inveccia" is an Italian saying: "You don't get old at the table." Forever young in Bella Italia - at the moment still a dream. We cannot travel to Italy, our places of longing - not yet. the Italian food we love anyway - especially the simple, traditional dishes as they are served in the osteria or trattoria in the country with local produce, prepared in the "Cucina" lovingly originally was.. Osteria a simple tavern, you could his food to bring, today she is closest to our hosts around the corner Similarly, the trattoria where there is affordable cuisine -. in menu form and on some "higher" level than in the Osteria (but of course these terms have long been blurred).
Each region of Italy has its own history and dishes, also from a culinary point of view. Food is prepared differently depending on the location. One thing remains constant: Italian cuisine tastes wonderful. And if we are not allowed to enjoy our cannelloni, fresh Ligurian fish, Naples pizza or Florence's Chianti somewhere in Rome , we can bring the Osteria or Trattoria home for the time being - to the balconies, in our own garden, into the living room. A few suggestions for simple, fast Italian tavern cuisine.
Fagioli Toscanelli con Tonno - White Bean Salad with Tuna
Ingredients (for 4 - 6 people):
4 cups canned white beans (cannellini), 1/4 cup extra virgin olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, freshly ground pepper , 1/4 cup finely chopped shallots, 2 tablespoons finely chopped, fresh, preferably large-leaved Parsley, 1 can of tuna (pay attention to the environmental seal!), In olive oil.
Preparation:
Drain the beans in a sieve, rinse with cold water, drain - and let them dry on a kitchen roll. Now mix the lemon juice with salt and pepper , pour over the beans. Add the shallots and parsley and mix. Pour this mixture over the beans. Now put the beans in a large, deep plate, cut the tuna into pieces and sprinkle on top - garnish with parsley leaves. It goes with fresh, Italian white bread.
Crostini Neri al Vin Santo - Crostini with chicken liver and Vin Santo ( Tuscany )
Ingredients (for 8 people):
1 medium carrot, chopped. 1 stick of celery, chopped. ½ yellow onion, chopped. Extra virgin olive oil for frying. 300 g chicken liver, 1 tbsp capers, rinsed and dried, 100 ml Vin Santo , 8 slices of unsalted Tuscan bread, 1 day old. Salt, fresh, ground black pepper .
Preparation:
Fry the carrot, celery and onion in olive oil until soft. Add liver and fry on medium heat for about 10 minutes - stir again and again. Add the capers, fry for another 2-3 minutes, then quench with the Vin Santo, let the liquid evaporate. Put everything in a blender or puree with a hand blender - salt, pepper. Toast bread slices in the oven and spread thickly with the liver mixture.
(This recipe comes from the wonderful cookbook " Osteria . Slow Food Editore", published by Callwey and is from the Osteria "L'Antico Borgo, Civitella in Va di Chiana, Arezzo . If you love Italian cuisine, you should definitely have this book!)
Spaghetti cacio e pepe - spaghetti with cheese and pepper ( Rome )
Ingredients for 4 persons):
350 g spaghetti, 80 g pecorino romano, alternatively Grana padano, salt, fresh, black pepper from the mill.
Preparation:
Cook spaghetti al dente in salted water. In the meantime, grate the cheese. Drain the pasta and pick up a ladle full of the cooking water. Place the spaghetti in a preheated bowl, add two thirds of the grated cheese and sprinkle with pepper . Mix well and add a little of the cooking water - the pasta should be slightly creamy. If the spaghetti cools, you can warm them up again in a saucepan - just make sure that the cheese doesn't clump. Place in deep, preheated plates and sprinkle with the remaining cheese.
Riso al Limone - Lemon Rice ( Piedmont )
Ingredients for 4 persons):
6 l of water, 3 tablespoons of salt, 1 cup of uncooked, preferably Italian rice, 2 tablespoons of butter, 3 eggs, 1 cup of freshly grated Parmesan, 4 teaspoons of lemon juice.
Preparation:
Bring water and salt to a boil in a large saucepan. Pour rice in slowly so that the water does not stop simmering. Stir once or twice, then reduce the heat and cook uncovered, without stirring again, on a low flame for about 15 minutes until the rice is tender. As soon as the rice is ready, drain in a sieve. On a low heat, melt the butter in a large saucepan, add the drained rice. Whisk the eggs in a bowl with a fork, then stir in the cheese and lemon juice. Pull the mixture under the rice and stir gently with a fork over a low heat for up to 4 minutes. Serve immediately - the rice dish should be nice and creamy.
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