Fresh home made pasta with cavolo nero and sausage!!!

For the Italian version click here!!!
Good afternoon everyone!!!! Did you have a nice weekend? In Italy many are having a long weekend since tomorrow is bank holiday...All Saints day.
Do you have any plans for Halloween? 
Me not really...just a long journey to Tokyo as usual.....
At the moment I'm just drinking a nice tea with milk as a proper Italian/English....I arrived here in London far to early today so I decided to kill some time giving you this fantastic pasta recipe!
You will find my home made strozzapreti recipe here!!!

FRESH HOME MADE PASTA WITH CAVOLO NERO AND ITALIAN SAUSAGE

INGREDIENTS for 2 people

160 gr fresh pasta

5 black cabbage leaves

100 gr. sausage

3 parma ham slices

Extra virgin olive oil 100% italian

some butter

Freshly grated parmesan cheese

Slice the well cleaned cabbage leaves, Bring a pan full of water to the boil o cook the pasta.

In the meantime in a frying pan cook the sausage and sliced parma ham with a bit of extra virgin olive oil. Cook the pasta and the cabbage in the boiling salted water for a few few minutes. When cooked drain it, add it to the sausage with some butter, grated parmesan cheese and toss.

Serve Hot!!!!

I would also like to remind you that you have time until the 15th of november to enter the OPEN KITCHEN MAGAZINE CONTEST!!!! Don't be shy send us all your best recipes!!!!

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Open Kitchen Magazine in the English Version!!!!!

My dear friends today with great pleasure I would like to share with you the English Version of Open Kitchen Magazine!!!! We took a while to publish it but finally we made it!!!!
I really hope you can enjoy our articles and recipes, tutorials for Halloween and much more....
And please enter the Christmas contest with your fantastic recipes....you can win great prices!!!!
For all the informations go to our website  or just ask me and I'll be happy to tell you everything.
To browse the magazine and to download it click on the picture below....

Open publication - Free publishing - More cucina

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Cake with caramelized peaches!!!!

Plate from Green Gate. Cake tin from Pavoni Idea

For the Italian version click here!!! 
Whoooo what a day.....here in Rome has been raining constantly since 5:30 am....But lots of rain...is flooding everywhere around Rome. Now seems to be calm..lets hope is going to last!!!
Today I want to give the recipe of this great last minute cake. Totally improvised.... That day I had nothing ready for breakfast so I decided to prepare a nice cake with the ingredients I could find in my fridge. I had this peaches there for weeks...and actually the first thought of the day was " I need to remember to throw those peaches in the bin"...but they were still good so I decided they were going to be the main ingredient of my cake. 
I prepare my breakfast in a few minutes and definitely my day started with a good way....
INGREDIENTS:
25 gr. soft butter
50 gr. flour
50 ml skimmed milk
lemon zest
50 gr. sugar + 50 gr. for caramel
1 egg
1 tsp baking powder


First of all prepare start to prepare the caramelized peaches by melting the sugar in a small saucepan. Toss the peaches in the melted sugar for just a few minutes and then distribute them in the cake tin (I used the silicon base mini cake tin from Pavoni Idea , 13.5 cm diameter)
Whisk  the egg with sugar until is completely dissolved. Add the melted butter and whisk until the mixture is smooth. Add the rest of the ingredients and fold them with care using a spatula.
Pour the mixture on top of the peaches and bake the cake in a warm oven at 180º for 30 minutes.

plate from Green Gate

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Broccoli and gorgonzola soup!!!!

Plate and bowl from Churchill chinaware 

For the Italian version click here!!!
Good morning to all of you my dear friends.....I'm sure the majority of you is still sleeping....I don't usually wake up very early....I'm simply in Japan. Mmm actually I started to write this post a few hours ago so I guess most of you are awake now....
Today I want to give you the recipe of a classic dish at home...thats actually the first time I made it...usually I just enjoy when my husband prepares it.
Last week He bought lots of broccoli and steamed them....since I didn't really want to eat broccoli for a week I decided to make this delicious soup. Is a classic soup we had lots of times in England, Broccoli and Stilton soup...but since in Italy Stilton is impossible to find in Italy we now use a strong gorgonzola cheese. I have to say it still tastes delicious!!!


INGREDIENTS:
2 head broccoli
100/150 gr. gorgonzola
1 small onion
water
extra virgin olive oil
100 ml double cream
salt


In a large pan soute' the onion and broccoli with some olive oil for a few minutes. Pour over the water, until the broccoli are covered. Bring to the boil and cook for a few minutes until broccoli are tender.
Transfer everything in a food processor, add the gorgonzola cheese (or stilton) and blend until smooth. 
Transfer the soup into a pan, add the cream (or 2 tbs of flour) and bring gently to a simmer. Reduce it if too thick.
Serve hot with croutons or some focaccia bread!

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Japanese cuisine: Sukiyaki

For the Italian version click here!!!

Mmmmmm I can’t remember If I’ve told you before how much I love japanese food. I love especially some dishes that I would eat every time I’m in Japan and I crave them...like when I don’t eat pizza or pasta for a long time. One of my favourite dishes is “Sukiyaki”, bat I also love shabu shabu, tonkatsu and above all sushi. As you now know I’m the Tokyo eye on Open Kitchen Magazine, and this recipe was published on the first issue. Is a japanese dish in the “nabemono” style (japanese hot pot). Beef is the main ingredient and is usually cooked on the table. Japanese prefer Kobe beef, a delicacy renowned for the tenderness, flavour, fatty and well- marbled texture. Is a very expensive meat, actually the most expensive in the world. Popular beliefs said that the cows were fed with beer and massaged with sake. Japanese eat this dish with steamed rice and a row egg, slightly beaten with chopsticks were you can dip the ingredients. 
INGREDIENTS 
200 gr. finely sliced beef 
1 leek o 1 negi 
150 gr. mushrooms 
4 shiitake mushrooms 
1 tofu about 200 gr. 
200 gr. chinese cabbage 
70 gr. Konyaku noodles 
1 egg per person 
Sukiyaki sauce: 
75 gr. sugar 
50 ml sake 
50 ml soy sauce 


First of all if you don’t find sukiyaki sauce, prepare your own mixing sake, soy sauce and sugar.Wash and clean all the vegetables.Slice diagonally the leek or negi. Slice the cabbage. Clean mushrooms and divide the tofu into 4. Cook in boiling water the noodles for 4/5 minutes. Heat up a large frying pan, preferably a cast-iron pan, brush some oil and cook the meat on both sides for a few seconds. Add the tofu, vegetables, the sukiyaki sauce and the noodles. Bring to the boil and cook for a few minutes all the ingredients. 

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Fish Ravioli with cherry tomatoes and pecorino cheese!!!!

For the Italian version click here!!!
Finally today I had the chance to cook again something nice and different than usual!!! I don't feel grate (a bad flu) at all, but I can't say no to a tasty pasta dish. And I was craving for some  for quite a few days now....but when I'm away for work usually I never go to an Italian restaurant.
So here I'm today with some grate ravioli, I prepare then a while ago...but I still had 3 left in the freezer.
And I'm really glad because with this recipe I can enter Barbara's contest  "Get an AID in the kitchen".


INGREDIENTS:
pasta dough
200 gr. all purpose flour
100 gr. semolina flour
water
salt
Filling
1 sea bass
4 king prawns
1 large squid
Sauce
Cherry tomatoes
1 garlic clove
extra virgin olive oil
grated pecorino cheese


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 into very thin sheets. 

For the filling: With a mixer blend all the fresh fish.

Form the ravioli, I made them quite large but you can make them on the shape and size you prefer. 

Prepare the sauce by cooking for about 10 minutes the cherry tomatoes with some olive oil and the garlic clove, then pass them through a strainer to remove skin and seeds. In the meantime cook the ravioli in salted boiling water. Add to the sauce the grated pecorino cheese and a few spoons of the pasta cooking water. Drain the ravioli with a slotted spoon,add them to the sauce with some chopped and deseeded tomatoes and toss.

Plates from Churchill 

Dish up and sprinkle some more grated cheese. Serve hot.

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