Monday, June 29, 2015

GAMBERO ROSSO COOKING CHANNEL ON SKY ITALIA ...THE RECIPE I PRESENTED

 I was a guest on QUESTO L'HO FATTO IO, a cooking show on Gambero Rosso Cooking Channel on SKY ITALIA. Here is the link to the video https://www.facebook.com/francesca.edesia/videos/vb.1612111502/1261647553936/?type=3&theater

The recipe I presented is NIKU-JAGA, a Japanese dish. Below are step-by-step instructions on how to prepare it.

Ingredients:  thinly sliced beef,  potatoes, onions, soy sauce, mirin, sake, sugar, water. Fry the meat in a bit of oil. Add potatoes, onions and soy sauce. Cook for a few minutes then add mirin, sake, sugar and water. Continue cooking till potatoes are soft.









Thursday, June 25, 2015

Tuesday, June 23, 2015

MUZZICO'

Muzzicò is an appropriately named pizzeria/trattoria   which recently opened in town.  The name derives from the sicilian word "muzzicare" which means "  to take a bite". I don't usually like to eat out but it was a special occasion so we decided to try this new place. I had a rianata, Sicilian pizza, which was superb!

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Friday, June 19, 2015

DROOLING SWISS ROLL WITH BACCO'S PISTACCHIO CREAM

BACCO http://www.baccosrl.com/ is a Sicilian company specialized in pistachio products. The company is located in Bronte. Many of you might know that Bronte's pistachios are the best in the world:) BACCO is run by a team of young men and women who strongly believe in their company and their products. Here in fact are some of their products

Beat three eggs with 140 g of sugar


Add 140 g of flour



Whip up 1/4 of whipping cream


When the Swiss Roll is ready, place it upside down on a kitchen towel previously sprinkled with sugar


Gently peel off the baking paper


Roll it up



Keep it rolled until it cools completely



Look at this creamy and drooling pistachio cream!


Mix the pistachio cream with the whipped cream




Spread it on the Swiss Roll





Sprinkle the Pistachio flour on the Swiss roll.  Look how it's drooling:)


Thursday, June 18, 2015

BUSIATE CON SUGO DI POMODORO ALLA BUSETANA

Ho preparato questa ricetta per il PARMIGIANO REGGIANO Contest #PRCHEF2015
Il mio concetto di semplicità in cucina è di preparare piatti facili e genuini.
Ingredienti 500 g busiate fresche 500 g di passata di pomodoro uno spicchio d'aglio mezza cipolla tritata 1 cucchiaino di zucchero 1/2 cucchiaino di cannella 3 cucchiai di uva passa sale olio extravergine di oliva Bollire le busiate in acqua salata per 5 minuti. Friggere l'aglio e cipolla in un poco di olio, aggiungere la passata, poi la cannella, zucchero, uva passa e sale. Cuocere per alcuni minuti e servire sopra le busiate. Guarnire con il parmigiano reggiano grattugiato. Ho usato il parmigiano di stagionatura 33 mesi, che si abbina bene con la pasta fresca.

Saturday, June 13, 2015

TORTIAMO

TORTIAMO is a cake decorator's dream. It has just about everything needed for making cakes and decorating them. Here are some pictures to give you an idea of the shop and its products. They can be found on Facebook at TORTIAMO I TUOI DOLCI IN CASA.

Friday, June 12, 2015

PROSCIUTTO E MELONE .... AN ITALIAN MEDIEVAL DISH

INO' S AMERICAN PARLOUR

I discovered a cute American-style cafè and I've been blown over. It is designed kind of like the 1950s American diners, and it serves, besides ice cream and coffee, also cupcakes, American cookies, bagels, doughnuts, cake-pops and other goodies which are not found in typical Italian cafès. Of course Italian cornetti and cannolis are the top, but once in a while you want to change and try something different, you want something international. Isn't that what globalization is about? :) Here are some pictures taken at Ino's.