Marisa Cucina Italiana

Search This Blog

Red ravioli with spinach and ricotta

on March 28, 2019

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Comments

Bresaola with Arugula (rocket)

Appetizer Bresaola with Rocket Bresaola is air-dried, salted beef that has been ages two or three months until it becomes hard and turns a dark red, almost purple colour. it is made from top round, and is lean and tender, with a sweet musty smell. It originated in the Alps of northern Italy's Lombardia region. We Italians love our antipasto, in today's pizzerias, restaurant small bistro's, the platters of antipasto are plenty , by the time your piz za or meal comes you really do not have room for the food. The plates brought are filled with beautiful smells, of fresh cheese's, hard salami's, bruschetta of every kind topped with infused oil's from herbs and truffle oils, of course the one that is always ordered is the Bresaola with freshly garnished arugula and topped with grated slices of parmesan. The Bresaola is prepared in many ways, by the plate, by filling

Ciambella sorana con anice

Ciambelle Sorane con anice These are a house favorite! No one can eat just a piece , the wonderful flavor of the anise seed is appealing . I did not know how to make these and to find a recepie is almost impossible. Our elders have passed and took the recepie with them . Since on every corner of the town is a backery that makes a viraion of one bigger, smaller thinnner , larger but they all have the sameness flavor just like bagels plane is plane you get what I mean. Since my family is splint up some her in Italy and some in the USA , I was requested to learn before I go back one a year that hey what Ciambelle , did my research watched a lot of you tube vedio' and came up with this one . Let me know if you try it send me some pictures

Crema di Limoncello

https://youtu.be/uGfyOVoiiPg Imagine yourself on a hot summer day, or after a family barbecue sipping on this famous Italian liquor, the taste of tart lemons with sweetness! Crema di Limoncello 8 Lemon rinds 2 liters of milk (8 cups.)(Parmalat shelf-stable whole milk ) OR (Horizon organic shelf-stable whole milk) 1 Litre (750ml) of 96 % Every Clear 1,5 kg.(7 ½ cups) Of sugar 3 Tbs. of Pure Vanilla You only need to peel the lemons without getting too much of the white of the lemon, this will make it bitter, then if you can get organic lemons it’s better, but you can still use the normal lemons just make sure to wash them well. Place the rinds into a bowl, preferably a glass bowl with a lid, add your 96% proof everclear alcohol make sure your lemon rinds are covered, press them down if needed. THIS MIXTURE ABOVE STAYS FOR 48 HOURS, THEN YOU ARE READY FOR THE NEXT STEP In a pan place your 1,5 kg.(7 ½ cups) of sugar with the milk and le

Powered by Blogger

Red ravioli with spinach and ricotta

Comments

Post a Comment