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Potato Gnocchi


Ingredients (for 6 persons):

1 kg potatoes
200-250g flour
2 Eggs
1 Teaspoon Salt

Preparation:

Bake your potatoes in their skins until fork tender, then place on a plate until they are cool enough to handle.

Cut the potatoes in half, and scoop out the potato and press through a potato ricer into a bowl.

Add the egg, and slowly start adding the flour a little at a time, mixing well with your hands and continue until you have created a soft workable dough.

Knead gently only briefly until you have achieved a smooth, pliable if slightly sticky dough.

To shape the gnocchi, first break the dough into fist sized pieces, and roll each piece into a log about the thickness of your thumb on a lightly floured surface. Cut into 1 inch pieces and form the gnocchis. You can decorate them with a fork.

Place the prepared gnocchi on a lightly floured baking sheet and keep refrigerated until ready to use.

To cook, drop carefully into salted boiling water and remove immediately as they have all floated to the surface.

Drain and top with your sauce of choice.



Gorgonzola sauce:

200 g Gorgonzola
1 garlic clove
400 g cream
Salt and pepper



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Chickpea & Tomato Salad


Ingredients (for 6 persons):

3 Cups of Cooked Chickpeas
1 1/2 Cups Chopped Cherry Tomatoes
1/4 Cup of Finely Chopped Parsley
1 Medium Onion, Peeled & Chopped
2 Tablespoons of Red Wine Vinegar
2 Cloves of Garlic, Peeled & Minced
Salt & Pepper
6 Tablespoons of Extra Virgin Olive Oil

Preparation:

Mix all the ingredients together in a large bowl and toss.

Taste, and adjust seasonings as needed.

Store in the refrigerator until needed.




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Tomato Bruschetta


Ingredients (for 4 persons):

Bruschetta:
1 Loaf Crusty Italian Bread -- Baguette
2 Cloves Garlic
1 Olive Oil

Tomato Topping:
3 Cups Ripe Tomatoes, Cut Into small cubes
Salt & Pepper
2 Tablespoons Olive Oil
3 Tablespoons Fresh, Chopped Basil

Preparation:

Mix together the tomato topping ingredients and set aside.

Cut the bread into slices about 1 cm thick, and either place under a broiler, or on grill, and cook until just golden. Turn and repeat.

Take the bruschetta away from heat, and first using a clove of garlic on the prongs of a fork, rub one side of each of the toasts.

Next brush a little olive oil on each toast.

Top with the tomato mixture and serve immediately.


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Vanilla panna cotta


Ingredients (for 2 persons):

2 gelatine leaves
250ml cream
1 vanilla pod, split lengthways, seeds scraped out
40g sugar

Preparation:

For the panna cotta, soak the gelatine leaves in a little cold water until soft.

Place the cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.

Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.

Divide the mixture among 2 ramekins and leave to cool. Place into the fridge for at least an hour, until set.

To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a sprig of mint. Dust with icing sugar.





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今日は不幸続き・・・・041.gif

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by my-heart103 | 2013-01-30 15:21 | インターナショナルクッキング