Drinks & Cocktail
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This is a recipe for the Caffe' con Spezie, a coffee spiced with aromatic spices (cloves and cinnamon), fruit peels (orange and lemon) and some alcohol..
Serves 4
Ingredients
3 cups Caffè ristretto
4 tablespoons of Cognac
2 tablespoons of Cointreau
2 cloves
1 cinnamon stick
4 pieces of orange peel
4 pieces of lemon peel
Pour the Cognac and the Cointreau in a ...
Appetizers
Parmigiano Creme Brulee is an inventive recipe from Stefano Bonelli, executive chef at Perbacco, a well known Italian restaurant in the East Village in New York City.
Serves 4-6
Ingredients
2 ¾ cups cream
1 ¾ cups milk
2 ¾ cups parmesan cheese
10 egg yolks
Preparation
Heat up the cream and the milk in a pot. Right before the ...
Stuffed zucchini flowers is a beloved Italian recipe. Stuffing may change based on the chef's inclination. This zucchini flowers recipe is from MarcoNY, a recently opened restaurant in NYC.
Ingredients for the Zucchini blossom:
Unbleached flour or as in
Italy: 00
Sparkling mineral water
EVOO
Small pieces of
Chilean Sea bass
Salt and Pepper
Ingredients for the sauce:
Small ...
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Pasta & Soup
Ingredients
1,1lbs Rice
2 pigeons,
1/2 white wine glass,
2-3 sage leaves
1,7 oz butter
5 spoons of olive oil,
1 egg,
onion,
breadcrumbs, broth, parmesan, salt and pepper, tomato concentrate and ...
Cappelletti are a very small tortellini. In Italy they are very popular for Christmas and New Year's Eve.
Serves 6 people:
For the filling
Ingredients
1,325lb beef drumstick
0,33lb butter
celery, carrots and chive at will
2 cloves
meat soup
tomato sauce
1,325lb breadcrumbs
old grated parmesan
5 eggs
nutmeg
In a ...
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Main courses
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THis Pear Chicken recipe if by Peter Graziano, the new executive chef of Marcony, the popular restaurant on Murray Hill in New York.
Chicken:
1 2-1/2 lb. half chicken. Trim the leg portion off, leaving the thigh bone connected to the breast. Lightly pound between plastic wrap. Season. The remaining leg bone serves as a pear stem. The leg cavity ...
Agliata is a garlic sauce that dates back to the middle ages.It is ideal with fried fish, boiled meat, and fried vegetables. Spread on crostini, agliata also makes a nice antipasto.
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Side Dishes
This recipe for grilled vegetables gets a special zest from the three-herb pesto sauce to be put on the vegetable skewers. It's a great vegetarian dish or as a side dish to accompany the traditional barbecue fare.
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Escarole Roulades with Eucalyptus Honey is a recipe that uses honey in a creative way. Though Honey is a common ingredient for desserts, it can be used in many recipes to achieve an interesting sweet and sour taste.
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Salads
Pecorino cheese, fava beans and bread has been for centuries the meal of the farmers. Here is a more sophisticated version as a salad.
Serves 4
Ingredients:
Balsamic vinegar
4 tablespoons extra virgin olive il
200g pecorino cheese
200g of bread
200g mixed salad
500g of fresh fava beans
Select tender green leaves and season the salad with ...
Desserts
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Carnevale comes with an arrays of sweets to be made just for the occasion. Each region has his own recipe and name for it. But Chiacchere, even if called with a different name, like cenci or frappe, are everywhere.
Ingredients:
200 g (7oz) all-purpose flour plus extra for dusting
1 whole egg and 1 egg yolk
2 tablespoons extra virgin olive oil
50 g (1 3/4 oz) sugar
1 small glass of dry white wine
Oil for frying
Powdered ...
Fritole, or fritters, are another Venetian sweet typical of Carnevale . They are light and tiny fried doughballs, just larger than a thumbnail.
Fritole are garnished with sugar which over the years has replaced honey. They can be enjoyed in every venetian bar, restaurant and home.
The following recipe yields approximately 8 servings.
Fritole
2 ...
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