Hello! this is my cooking blog! I will post recipes i like, typical Italian food and other tasty dishes. I hope you will enjoy it. My main blog is here. Stay Hungry!Ask me anything Submit
Fettine di seitan alla pizzaiola.
- due fettine di seitan tagliate a metà, in modo che diventi più sottile
- Sughetto di pomodoro preparato in precedenza
- Olive verdi e nere tagliate a rondelle
- Capperi in salamoia (io però non ce li metto perché non li ho in casa)
- uno spicchietto d’aglio.
Fare rosolare in un filo d’olio uno spicchietto d’aglio tagliato a metà (eliminate l’anima dell’aglio se no vi puzza il fiato per 3 giorni). Dopo un paio di minuti mettere a soffriggere le fettine di seitan (volendo potete anche dargli una passata veloce nella farina) rigirandolo un paio di volte. Quando il seitan vi sembra quasi pronto, diciamo dopo cinque minuti circa, aggiungere il sughetto di pomodoro e infine le olive. Il sughetto deve essere bello corposo, quindi lasciate in padella finché non si riduce per bene e diventa bello denso. Prima di servire aggiungere l’origano e se vi piace una spolverata di peperoncino. L’ideale sarebbe accompagnarlo con un po’ di riso bollito e magari un’insalatina di contorno.
Dopo magari posto una foto.
Introduction: This is a typical italian pasta from central Italy. The main ingredients are Tomato sauce and sweet bacon. I’m from northern Italy so the trve recipe could be a little different, but this is mine.
Ingredients (for 2 people):
- Onion (a quarter)
- 60 g. of Sweet bacon (we call this Pancetta Dolce, and it means that is NOT the smoked one)
- Pasta shape : Penne Rigate (160 g.)
- Oilve Oil.
- Tomato sauce. (I used a small can, but you can us as much as you want)
- Red chili Peppers Powder
These are the pots i used:
- a medium pan for the sauce
- a medium pot for pasta
Put some water in the large pot and put it on the stove until the water start to boil. Put in the pan a little of Olive Oil and use low flame to heat it a little (max 1 minute).
Then, the first thing you need to do is to prepair the soffritto with onion. Take an onion and cut it in 4 parts. Use just 1/4 of an onion, it will be enough for 2 people.
Then put it into the pan with oil.
Fry the onion a little until it become golden and translucent. Remember to use low flame or you will burn it!
Now it’s time for pancetta!
Put it in the pan and let it stay there for a while, let the fat melt and the meat roast a little with the onions.
Now, there is a facoltative step.
If you have half glass of white wine put it in the pan with the bacon and the fries onions. The pancetta will be more tasty. Use high flame until all the wine is evaporated, this is important or your sauce will taste like cheap white wine and it will suck.
At this step add the Tomato sauce and half glass of water. Keep it heat (use low flame) for aroud 10 minutes. The water should evaporate and the tomato sauce should become viscose.
At this time we need yo add some important ingredients to our sauce:
- a full teaspoon of vinegar.
- half teaspoon of sugar: we need it to contrast the sour of tomato and of vinegar
- add half teaspoon of red chili powder
- add some thin salt.
Now we assume that in the other pot the water is boiling, put in there the pasta and half spoon of big sea salt. The original recipe use Penne Rigate type of pasta and it looks like this:
Remember to mix the pasta once in a while when it’s boiling. This is important because otherwise it will sticks against the pot walls and to other pasta.
Now, it’s time for chill. So walk to your fridge and grab a beer and enjoy your moment. Cooking is a pleasure only if it’s relaxing. :)
After few minutes of low flame cooking your Amatriciana sauce should look like this:
Notice how the water is evaporated, the sauce is more concentrated.
When your pasta is well cooked (try to taste it! be sure that it’s not too much boiled and soft. Too boiled pasta sucks! eww…) you need to drain it and put into the sauce pan. Then mix it, using medium flame.
Then put it into a dish, open a bottle of red wine and enjoy your meal.
It’s a very simple and fast dish.
I hope you liked this first post about one of my favourite kind of pasta.
The blog is ready to start. Later today i will post my first recipe on this blog.
I’ve chosen a simple recipe called Pasta all’Amatriciana, it’s a typical recipe from central Italy in the Rome area.
I’ve thought that the blog would be better if i post a few pictures of the cooking steps. So i’m charging my camera! :)
So check the blog later for this recipe.
Have a great Weekend!
First I want to introduce me. My name is Fabrizio, i’m a 24 years old biotechnology student. I live in a small town in the north of Italy called Pavia, where i attend to the university. I like music and tv shows. I share an apartment with two girls. One is an architect student, the other is a part time worker and law student.
During my first year as a university student, my interest in cooking developed fast, basically because i was on my own, with no parents who cook me dinner. I can cook a really large variety of pasta, it’s my favourite food. I also like to prepare risotto and many kind of vegetables.
I follow some blogs and other pages to inspire me new recipes, i like to experiment different type of cooking traditions. I generally like ethnic food but i prefer mediterranean cuisine.
I like to use large pan and wok to cook my meals. I don’t use the oven, ever. I don’t trust very much our old gas oven. You know, universitary apartments are a little bit poorly mantained.
In summer i love to have party with friends and grill any kind of meat and beef and fish. I’m not vegetarian or vegan, but i really use a small amount of meat and other animal products. I’m thinking about it but i guess it’s not the right time now for me.
I can speak english, but i’m not an accademic literary man, so forgive me if i make some mistakes. I will use italian for all the words i don’t know how translate in english. My blog, my rules.
Well I guess It’s all for now. Now I’m waiting some friend of mine, tonight i will cook a risotto with apples and speck (hard smoked kind of ham). It’s a typical recipe from a mountain region of the exteme northern italy at the border near Austria. It’s the first time i cook it, i hope it will be good.