Italian

Milanese Cutlet

The Milanese cutlet(Cotoletta alla Milanese) is an italian recipe of meat. It is very easy and quick to prepare. The classic version of the recipe includes the use of veal cutlets with the bone thickness of 2-3 cm, but more often are used thinner slices of meat without bone. Also it is possible to cook your cutlet using slices of turkey or chicken as well. Very similar to the Austrian “Wiener Schnitzel” seems to have been introduced in Italy, by the Marshal Josef Radetzky who spent a long time in Milan during the Austrian occupation of the Italian region of Lombardy. The cutlet is loved by adults and children, it is crispy and tasty, may be accompanied by french fries or fresh salad.

Mont blanc by Roza

Mont blanc by Roza   Author: Roza Recipe type: Dessert Cuisine: Italian Prep time:  15 mins Cook time:  15 mins Total time:  30 mins Print Chestnuts! adorable chestnut cream with crunchy maringue ..
  • Roza
  • November 24, 2013 10:31 pm
  • Italian

Pappardelle with Porcini Mushroom in Bechamèl sauce

This italian main course based on egg pasta is one of the favourite of the most demanding palates. Mainly because “porcino” mushroom is one of the most tasty and exquisite you may find around Alp’s forest in the northern Italian territory as well in the Central Appenin. The flavour of this reach browny mushroom matches perfectly with a bit of bechamèl sauce, to make tagliatelle more delicate and slippy. You can buy a package of italian tagliatelle or tagliolini at the supermarket and just prepare the fast sauce with Porcini and bachamel. If you wish to offer to your guest a surprising delicacy with a mountain taste, but you want to do by yourself your homemade pasta, first follow our tutorial “Basic recipe for homemade italian egg pasta” to prepare pappardelle, tagliatelle or tagliolini! You will find this tutorial in the italian and international cuisine section. Then all you can do is to dress and serve hot them with the delicious sauce! Good Luck!

Passatelli in Broth

The traditional Italian recipes never cease to amaze the most discerning palates. The recipe for “passatelli” is back in vogue, recently rediscovered by the best Italian and international chefs. In addition to the most well-known for durum wheat pasta or egg Italian, maybe not everyone knows passatelli, made from a delicious mixture typical of the Italian region of Emilia Romagna, based parmesan cheese, eggs and bread crumbs, cooked and eaten in soup, a feature that make this recipe suitable in winter.

Pasta and beans

Italian “pasta and beans” is a very tasty dish and very popular in all regions. “Pasta e Fagioli” was the common dish prepared in the houses of farmers and farm laborers that they did not have anything else but the products of their backyard. Being a very popular recipe several versions exist. What we are proposing is substantial, creamy and genuinely tasteful, perfect during autumn. Should be enjoyed hot with a fine glass of red wine and may be sufficient as a single dish.

Pasta with ragù flavored with vegetable garden’s perfumes

The pasta with ragù is a traditional first course of the Italian cuisine. You can season ragù with all types of durum wheat pasta: fusilli pasta, spaghetti, penne, shells, macaroni. If you have egg pasta such as tagliatelle or tagliolini, know that the first course will be even tastier, because egg pasta is more porous therefore it absorbs even better the sauce. Then choose the type of pasta you want to use and the doses per person. To amaze your guests, this time, we are telling you how to prepare a slight variation of ragù more flavored with the scents of the garden such as bay leaves, basil, tomato, celery, carrot and onion. Remember that the secret of a good homemade ragù is to cook it on low heat for at least 1 hour and a half…. So take your time!

Pasta with Tuna

Pasta with tuna is a main course of Italian cuisine, easy to prepare, quick to execute and very tasty. Impress your friends with this recipe based on tuna in olive oil and tomato sauce, great for both winter and summer. There are various recipes of pasta with tuna sauce and you can adapts to various pasta. We will now plan to use the Italian durum wheat pasta called “Penne Rigate,” but you can use the pasta you have available at home. Any other type of pasta is good. Have a look of what you have in your pantry: fusilli, spaghetti, short sleeves, etc. ..? The result will be delicious!

Recipe basis of “tortellini”

Typical of Italian gastronomy the Emilia-Romagna region, tortellini is one of the world’s most famous stuffed egg pasta. If you wish to engage yourself in creating the basic recipe, it will be your first step toward becoming a great chef of Italian cuisine. The tortellini can then be cooked in broth, or with delicious sauces. You will then be thrilled variations used in the filling and you will learn to prefer different sizes, such as tortelloni that are bigger .. The origin of “tortellini” is disputed between the cities of Bologna and Modena, however the “confraternity of the Tortellino”, founded in 1974 filed the original recipe of filling for tortellini consisting of pork loin, ham, mortadella Bologna, Parmigiano Reggiano, eggs and nutmeg.

Saffron Risotto

One of the typical dishes of the culinary tradition of Lombardy is definitely the saffron rice. It ‘s the most popular and preferred by gourmets and often accompanies delicious dishes such as veal osso buco (of which you will find the recipe under Italian and international cuisine here on KitchenSecret). The risotto with saffron, the expensive and colorful spice, it is very simple to prepare, it’s tasty and colorful.

Spaghetti alla Carbonara

Spaghetti alla Carbonara or Pasta alla Carbonara is a main course of Italian cuisine, one of the most tasty and quick to prepare. The origin of Carbonara is still much debated: it could derive from the Carbonari by the Italian Central Region of Umbria, or by the inspiration of the chefs during the Second World War who invented a pasta dish seasoned with bacon and eggs etc. .. . They seem to have been influenced by the American breakfast with eggs and bacon. It is important hear that using a few eggs, a little ‘pasta, bacon and excellent Italian cheese, in 15 minutes you will be able to prepare a simple and tasty dish. If you have not spaghetti at home, other types of Italian wheat pasta will work well with the same preparation: penne, fusilli, macaroni ..

Spaghetti dressed with garlic, oil, and red hot chilli peppers

Here is a very simple quick and effective recipe, to dress your Italian durum wheat pasta in 10 minutes. All you need is some good extra virgin olive oil, 2 cloves of garlic and 2 red hot chilli peppers. Buon Appetito!

Spaghetti o Pasta alla Puttanesca

In Italian the bad word “Puttana” means the figure of a prostitute. Some legends tell that “Puttanesca” was a dish offered to clients in whorehouses. Actually this recipe is typical from the central regions of Italy. The “spaghetti or pasta puttanesca” is a first course in great demand by tourists visiting Italy. Perhaps because, despite being a simple dish, contains some main flavors of the Italian and Mediterranean cuisine: tomatoes, black olives, capers, parsley, chilli and anchovies. You can use spaghetti or other pasta you have available in your pantry with this great sauce.