Staximo
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Posts posted by Staximo
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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 shouldn't fry.
- Add ground meat: beef (3 units), pork (2 units) and sausages paste (0,5 units).
- add herbs: my mother usually add 4 or 5 leaves of sage.
- cook the meat and let it "consume" the water that has produced.
- season with salt
- cover the meat with milk and continue cooking until there is no more milk.
- add tomato: a little quantity of tomato sauce or fresh peeled tomatoes.
- cook for a very long time: at the ent there will be no more visible tomato but the fat in the ragu will be red.
The heat must be very very very low.
To reduce fat now we use oil instead of butter.
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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.
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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
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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
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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.
Trattoria Meloncello
Via Saragozza, 240/a
40135 Bologna
Phone: 051 6143947
Closed: monday evening, tuesday
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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 time, mixing well in between each addition. Sift the flour and gradually add to egg mixture mixing gently with a wooden spoon.
Grease a 30x20 pan and sprinkle with flour or use parchment paper. Spread the batter (except 1 tablespoon) in the pan, put more batter on the side like a "pie crust". Inside the "brownie crust" spread the cheese mixture. Put the tablespoon of cocoa batter on the cheese mixture to obtain "leopard spot".
Bake at 180°C for 35-40 min, use a toothpick to test if the brownie layer is well cooked: the toothpick has to be dry.
Let the cheesecake cool in the pan and after cut it in squares.
I hope it will be useful.
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Sometimes I've eaten "coda d'aragosta" (lobster tail) filled with pastry cream flavoured with cinnamon + ricotta.
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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.
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I let cakes cool down in the baking pan
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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.
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Grilled tofu, beet-roots, tomato filled with maionese-tuna in oil-capers, zucchini (squash (?) ) cooked in a pan with garlic, oil and maggiorana ( marjoram ? )
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"Sole" - as in, fish?
Cacciatore usually means a pretty assertive sauce with tomatoes, so I don't imagine you could actually taste frogs frogs in it?..
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.
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Staximo, were they good? I wonder what frog legs taste like (don't tell me they taste like chicken
).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"
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Frogs cooked by friends!
Fried Frogs and Frogs "alla cacciatora" (with a secret tomato sauce).
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This mornig "diet breakfast": vanilla yogurt and bran cereals...
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"Entrée": Torta Pasqualina
- a layer of dough in a round cake pan (phillo, puff pastry or simple dough made with flour, water, olive oil and salt)
- a layer of ricotta + spinach + parmigiano
- make some holes in the filling, one egg in each hole, salt and pepper on each egg
- cover with another layer of dough
- cook in oven until golden brown
"Dessert":
- a slice of toasted bread
- a layer of ricotta
- a layer of honey (lavender honey will be great!)
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Today: roast chicken, fries, lettuce
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Worst breakfasts are in Italy - hard to believe that in a country where such importance is placed on great food, that for most Italians the day starts with caffè latte and sweet biscuits.
MP
I don't think the Italian breakfasts are "worst". I think they are only different due to a differen food culture.
For us breakfast is important, but it isn't the most important meal of the day...
Breakfast is usually sweet, exceptions are not rare and depend on the family habit.
For example, I don't dislike eggs, prosciuto, salame and so son for breakfast but I come from a family (grandparents) of farmer that work hard in the early morning and need more than 4 biscuits at breakfast.
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This morning: half cup of milk, cereals and a slice of "pastiera napoletana" that I made for Easter and then put in the freezer!
These are the small version of pastiera (I used a muffin pan)
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My breakfast?
At home: milk & cereal / milk & cake / milk & biscuits
otherwise: cappuccino & cornetto con la crema (sweet croissaint with confectioner's
custard)
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"Melanzane Fritte" (fried aubergine)
they look great. Is that just chuncks of eggplant fried in hot oil? Or did you add anything - flour, spices, etc.?
I put the chuncks a in a colander with some salt to let them loose their water.
Just before cooking I roll them very quickly into flour: it isn't necessary to cover them completely with flour.
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My first recipe from BWJ: potato loaf.
It' a very easy bread! I think that it will be good with a slice of salame.
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Today I had enough time to cook something for dinner...
"Saltimbocca alla Romana": sliced chicken breast covered with flour, a slice of ham and a sage (salvia) leaf grouped by a tooth-pick, cooked in a pan with olive oil and also half glass of white wine.
"Melanzane Fritte" (fried aubergine)
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I've seen Willy Wonka movie a lot of time but I didn't know that his chocolate really exist!
I'm a little bit envious... I think that here I couldn't find Willy Wonka products.
Let's Discuss Italian Ragu
in Italy: Cooking & Baking
Posted
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.