Jump to content


participating member
  • Content Count

  • Joined

  • Last visited

Contact Methods

  • Website URL

Profile Information

  • Location
  1. I don't know exactly how a slow cooker works (here in Italy we usually don't use it) but I've forgotten one "rule" in my previous post: it's important to stir ragù quite often.
  2. Trying to define the "real and only" recipe of the Ragù alla Bolognese is impossible, in my opinion. Here each family has it's own "recipe" that is the result of different habits, different taste, different tradition. In my family, and I think also in other family, the ragù hasn't really a recipe but only some general rules to follow. These rules are followed by my mother because her mother follwed them before, because her mother do the same in the past..... and so on The rules are: - melt butter, add chopped onions, carrots and celery and cook for a long time on a very low heat. The onion s
  3. I usually delete and try to forget awful photo but sometimes one survive: the photo is orrible but the "filetto in crosta" was delicious: a pork filet filled with dried tomatoes (preserved in olive oil) and cocked inside a puff pastry crust.
  4. 1) Risotto ai funghi (mushrooms risotto): porcini only or mixed mushrooms with dried porcini. 2) fried porcini but I haven't got a recipe 3) sandwich whith: champignon (cooked with oli and garlic), prosciutto cotto (I don't knw if the correct translation is "city ham") and maionese 3) grilled pleurotus
  5. Nutella is fantastic with mascarpone "cream". 500g mascarpone 100g white sugar 2 eggs Mix egg yolks with sugar with electric mixer until light and fluffy. Add mascarpone and mix well with a wooden spoon. Beat egg whites until fluffy and add to mascarpone mix. Stir gently. In an individual bowl set a Tsp of nutella (or more), cover with mascarpone cream. Serve with a butter cake, or butter bisquits, or danish pastry... or nothing
  6. In Bologna I would recommend Trattoria Meloncello. This is not a "first class" restaurant, it is a small restaurant but it's way of cooking its very typical "bolognese" cooking.The reataurant looks like the old and typical "trattorie" of Bologna. There you will eat very simple dishes but they are like the ones my grandmother (who lives in the country near Bologna) cooked for me when I was young. Don't go there on Sunday when the local football team play in Bologna: the restaurant is near the stadium and they have a lot of customers so the quality of the service is not good as in the other days
  7. I've put a cheesecake photo in my blog... this is the recipe: 250g Philadephia cheese or similar 250g dark chocolate 210g white sugar 120g all purpose flour 180g butter 3 eggs 2 egg yolks 2 tsp vanilla 1 tsp salt Mix the cheese, 50g of sugar and 1tsp of vanilla for 2 minutes with electric mixer. Add 1 egg and mix well. Put in the fridge until the cocoa batter is ready. Melt chocolate and butter in the microwave or on hot (not boiling) water and let it cool until warm then add all the left sugar, 1 tsp of vanilla, salt and mix with electric mixer for 2 minutes. Add 2 eggs and 2 yolks one at a t
  8. Sometimes I've eaten "coda d'aragosta" (lobster tail) filled with pastry cream flavoured with cinnamon + ricotta.
  9. Staximo

    leftover grits

    You could cut it into thin slices and use them to prepare a "lasagna": in a baking dish put one layer of grits slices, a layer of meat sauce, one layer of cheese, one layer of grits, eat... and so on. The last layer must be meat and cheese. You could add also bechamel. Bake "grits lasagna" in the oven (cover it with foil at the beginning) until you hear it boiling.
  10. Staximo

    Breakin' the Law

    I let cakes cool down in the baking pan
  11. Is this a composed salad? It is made with a "variety of chicory" called Radicchio Rosso di Chioggia ( click here to see a photo ), walnuts, and Taleggio. Dressing: only olive oil and salt if needed.
  12. Staximo

    Dinner! 2005

    Grilled tofu, beet-roots, tomato filled with maionese-tuna in oil-capers, zucchini (squash (?) ) cooked in a pan with garlic, oil and maggiorana ( marjoram ? )
  13. Staximo

    Dinner! 2005

    My dictionary say: sogliola = sole (the fish) here is a photo You are right, "cacciatora" frogs where made in this way: frogs were fried before and then put in a pan with a tomato sauce. The recipe of this sauce, unfortunately, is secret. The sauce makes the frogs more tasty but don't "cover" the taste of the frogs.
  14. Staximo

    Dinner! 2005

    They are very good, especially the "cacciatora" frogs: the taste is impossible to describe. The fried frogs, for me, taste like sole but my boyfriend didn't agree... he said only that "frogs are good"
  15. Staximo

    Dinner! 2005

    Frogs cooked by friends! Fried Frogs and Frogs "alla cacciatora" (with a secret tomato sauce).
  • Create New...