Home made strozzapreti with a seafood cream!!!

For the italian version click here!!!
Here I'm again......After a long pause!My summer holidays will start officially tomorrow!! Finally!!!!! Even though on the last few days I managed finally to go to the beach..I did really need a rest and recently I've been quite lazy and didn't cook much. Next week I'm going to Sardiniaso I'll be away again for a while!!
But today I'll give you another pasta recipe...really delicious!


INGREDIENTS:
for the pasta:

200gr. of flour

100 gr. of semolina flour

salt

water

sea food cream:

fish bones and skin

prawns

150 ml of double cream

1 tbs of tomato pure

For the cream prepare a fish stock with the fish bones, skin and prawns. Bring to the boil and simmer for about 1 hour. Remove the fish bones and skin and blend the stock with the prawns. Pass through a fine sieve a few times. Bring agin to the boil and reduce by half.  Let cool down and chill. I used it the day after. In a saucepan heat a few spoons of the fish stock with the double cream and tomato pure. 

For the pasta simply mix the 2 types of four with salted water. Knead until you get a smooth and elastic dough. Let it rest for about 30 mins.

Roll the dough flat with a rolling pin, cut some stripes about 1 cm thick and roll each of them with your hands.

Cook the pasta in salted boiling water for just a few minutes. toss the pasta with the seafood cream add chopped parsley and serve immediately!

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Green tea panna cotta with chocolate sauce!!!

Tea towel GREEN GATE . Rose mould  Pavoni idea.

For the italian version click here!!!

On my last trip to Tokyo I couldn't resist shopping and I bought quite a few things. I really wanted some good quality green tea and some matcha powder. I went, as I usually do, to my favourite shop...The yaku yen shop ( 100 yen).... I had to stop myself or I would have spent a fortune there.....so I ended up buying only a green tea cup, a small plate with the same design, a small tea pot and a few other things.

On my first day off obviously I couldn't resist and I had to try something, I really fancied a dessert but being really tired and with the flu I didn't really wanted to make something to complicated. I still had home a mix for panna cotta from molino Chiavazza, so I opted for a green tea panna cotta with milk chocolate cream.


INGREDIENTS:
300 ml of milk
200 ml of double cream
panna cotta mix
1 tsp of matcha powder
Chocolate sauce:
100 gr of milk chocolate
100 ml of double cream


In a small saucepan bring to the boil the milk and double cream. Remove from the heat and add the panna cotta mix stirring well to obtain a smooth cream. Bring it to the boil once again for 2 minutes continuing to stir.
Pour the mixture into the moulds, let it cool down and then refrigerate for 4 to 5 hours.
For the cream simply bring the double cream to the boil, take off the heat and stir in the broken chocolate. Stir until dissolved. Let it cool down before serving.

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Scotch beef filet with gorgonzola sauce!!!!

For the Italian version click here!!!!
Hello everyone from Paris....Hope you are enjoying your sunday. I'm almost ready to go out for lunch...the sun is shining (behind big clouds though), and the air is fresh. But I do really hope I can enjoy a nice french meal sitting outside.... Today's recipe is the romantic dinner we enjoyed on our 10th anniversary day.... I was supposed to cook the meal, but my lovely man was worried I would ruin this fantastic meat so he end up cooking dinner.
This meat was absolutely fantastic, I love scotch beef and I'm so grateful for the M&S at Heathrow airport, so that I've got the chance to do a bit of shopping before boarding for my flights back to Rome. 


INGREDIENTS:
2 filet steaks 
1 tbs of butter
half cup os beef stock
some red wine
gorgonzola piccante to taste
250 ml of double cream
salt and pepper 
Side dish:
potatoes
swiss chard
extra virgin olive oil 100% italian (OLIO DANTE)
salt


Heat up an heavy based pan, the pan has to be very hot. Season the meat with salt and pepper and cook for a few minutes at each side in melted butter.
Transfer the steaks in a hot plate, cover with foil and let it rest for a few minutes. In the meantime prepare the gorgonzola sauce.
In the same pan, heat up the beef stock with the red wine, bring it to the  boil and reduce. Then simply add the double cream and crumbled gorgonzola. Bring the sauce to the boil, and let the gorgonzola melt. Keep starring and cook until you reach the desired thickness. Season if necessary.
Slice the meat and pour over the sauce, serve with some steamed swiss chard, simply seasoned with salt and extra virgin olive oil, sliced roast potatoes and fresh seasonal salad.

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Open Kitchen Magazine

For the Italian version click here!!!

Hi everyone!!!! Today I’m posting something different , no recipe but an invitation to all of you!!!

I couldn’t wait to write this post, I’m so thrilled to write and to even to think about this...

About 2 months ago I discover a new group on facebook for foodbloggers, I met some fantastic girls! Chatting a bit a lovely girl had a fantastic idea and she ask to all of us “ What do you think if all together we create our own magazine?”  What a great idea, but will I be able to do something like that? Well lets try, why not? If I managed ok, if no..never mind, but at least I can say I tried! This new group started to work on this magazine immediately, and all together we created something amazing, and to think there is also a little bit of myself really fills my heart with joy and pride!!

A challenge and experience I will never forget..that helped me to grow and to think a bit more about my future.....

“In the era of digital culture, the kitchen is turning into a mass phenomenon that involves fans and lovers of food regardless of sex or age,struggling with ladles and mousse. Recipes, tips, technical information, widespread curiosity prevail in the many aggregators and social networks, which have become the daily bread for foodies, a “strange animal” in search of a new exasperated knowledge, flavors and combinations to amaze himself and others. We foodblogger  are the protagonists of this revolution transforming our food blog from a simple personal diary to a concentrate  of ideas, experiments and emotions expressed in a digital form,but no longer enough for us.

That's why we introduce Open Kitchen, an open kitchen made by men and women in step with the times, who want to make their voices heard through a selection of headings and recipes designed to enthuse and attract you. Periodically we will be presenting with our headings and recipes, the best that our imagination allows us to produce in the kitchen and our personal experiences. Our kitchen will be your kitchen with new and original ideas to prepare your meals. On our magazine,in a digital format, you can find the same spontaneous feeling that gives you the note handwritten by a mother or an aunt found in an old cookbook. Read us and you will find the same emotions.”

Click on the magazine first page to read the magazine!!!

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