The Pizzaiola
The Beef Pizzaiola is an other second dish from Campania (the Region which Capital is Naples). It's very easy to prepare it and is really, really tasty.
INGREDIENTS for 4 persons - Difficulty (EASY)
4 Minute Steaks
1 Can 500 ml (17 fl oz) Can Tomato Sauce
4 Garlic Cloves
Chopped Parsley
Oregano
Extra Virgin Olive Oil
Salt
PREPARATION: Time 15 minutes
Heat a large sauce pan and pour in the olive oil, add crushed garlic and fry gently until soft.
Pour tomato sauce in the pan, season with salt, add chopped parsley, oregano and cook for about 5 minutes.
Place steaks into the pan, cover and let it simmer for 5 minutes more
Take the lid off, turn steaks over and let it cook for another for 5 minutes, uncovered
Once cooked transfer the steaks in a serving plate, drizzle with olive oil and serve.
King Prawns with White Wine, Cognac and Flour
This is a tipical Roman recipe for fish lovers.
INGREDIENTS for 4 persons- Difficulty(EASY)
20 King Prawns
1 Glass Brandy
1 Glass White Wine
Chopped Parsley
White Flour
Butter
Extra Virgin Olive Oil
Salt and Black Pepper
PREPARATION: Time 25 minutes
Shell the King Prawns, don't remove their head, and flour them lightly
Put the butter into a frying pan over medium heat, let it melt and not fry, add the king prawn season with salt and black pepper and cook 1 minute per side
Remove the pan from heat, pour in the brandy and flambè. Be very careful when you replace the pan over the flame
Pour in the white wine and let it cook for 1 minute more over medium heat
Transfer the King Prawns to a serving plate, pour the cooking dip all over, garnish with chopped parsley, drizzle with olive oil and serve
Roast Potatoes
Roast potatoes is the perfect side dish. They can be used for meat and fish recipes
INGREDIENTS for 4 persons - Difficulty (EASY)
1,5 Kilos (53 oz.) potatoes
2 Cloves of garlic
1 Rosemary Sprig
1 Tablespoon white wine vinegar
Extra virgin olive oil
Salt and black pepper
PREPARATION:Time 35minute
Peel the potatoes and dice them into 1/2-inch pieces.
Pour the olive oil in a roasting pan, add the garlic cloves previously crushed, some rosemary
put the pan into the oven at 200 degrees C (392 F) and bake for a couple of minutes
In the meantime par-boil the potatoes in a pot with boiling water adding salt and 1 tablespoon of white wine vinegar*. Pour the potatoes and when the water reaches the boiling point turn off the heat and drain.
Remove the roasting pan from oven and carefully place the potatoes into the pan because the hot oil can splatter on contact with wet potatoes, add a pinch of salt, a pinch of black pepper
a little olive oil, turn and place the pan into preheated oven to 200 degrees C. (392 F.)
for about 20-25 minutes
This side dish is perfect to accompany roast meat, grilled meat, braised beef and baked fish
*The tablespoon of vinegar is used to avoid breaking the potatoes ,with this method they will remain crispy outside and soft inside
Shrimp Cocktail with Grapefruit and Avocado
Shrimp Cocktail with Avocado and Grapefruit 
Shrimp Cocktail is an appetizer easy, fast and surprising. The sweet taste of shrimps is perfectly combined with the Pink sauce, the avocado and the Pink Grapefruit.
INGREDIENTS for 4 persons - Difficulty (EASY)
250 gr (8.818 oz) Shrimp, cooked, peeled and chilled
1 Ripe Avocado
1 Pink Grapefruit
4 Tablespoons Pink Sauce
3 Tablespoons Extra Virgin Olive Oil
Salt a pinch
Black Pepper a pinch
Some Lettuce leaves to garnish
PREPARATION: Time 10min
With a sharp knife, cut both ends off the grapefruit then cut away the peel from top to bottom.
Divide the grapefruit into segments free from membranes, taking care to cut away every scrap of white pith and squeeze the remaining pulp into a large bowl.
At this point cut the avocado in half lengthwise and remove the seed.
Using a spoon, gently remove the pulp by running the spoon around the edge, being careful to not break the avocado then arrange it over the lettuce leaves
Repeat with other half.
Now dice the avocado pulp and transfer it to a large bowl with the grapefruit juice
Season with salt, add a pinch of black pepper, extra virgin olive oil and toss well.
Now fill the avocado shells with the avocado mixture, add shrimps, pink sauce, top with grapefruit segments,
add a pinch of black pepper a little olive oil and serve.
Sole Fillets in Lemon Parsley Butter (Miller's Wife)
INGREDIENTSs for 4 persons - Difficulty (EASY)
4 Sole Fillets well cleaned
80 gr (2.82 oz) Butter
Juice of ½ Lemon
Fresh Chopped Parsley
Flour
Salt
PREPARATION: Time 15 min.
Lightly flour the sole fillets on both sides
Place the butter in a well heated non-stick frying pan and let it melt
over medium/high flame
Once the butter has melted, put the sole fillets into the pan, season with salt and after 30 seconds turn them carefully
After another 30 seconds pour the lemon juice, let it evaporate, sprinkle the fillets with a handful of parsley and after 15 seconds of cooking time your sole is ready
Transfer the sole fillets to the serving plate, being careful not to break them, pour the cooking liquid over the fish and serve
Mushroom and Speck Roll
INGREDIENTS for 1 roll - difficulty (EASY)
1 Puff Pastry Sheet
150 gr (5.29 oz) Speck (Lightly Smoked Ham)
200 gr (7.05 oz) Cremini Mushrooms
200 gr (7.05 oz) Ricotta Cheese
150 gr (5.29 oz) Grated Parmesan
1 Egg
Extra Virgin Olive OilSalt
PREPARATION: Time 40 minutes
Heat a non-stick frying pan over medium heat then add olive oil, once hot, add mushrooms, a pinch of salt and cook for at least 5 minutes
Transfer the mushrooms to a bowl then add ricotta cheese, grated parmesan and stir well
Lay down a few speck slices end to end across the puff pastry, place ricotta-mushrooms mixture on it, cover with another layer of speck then roll up the pastry to enclose filling and fold up the ends
Line a baking pan with parchment paper, transfer the roll to the pan
and brush the top with beaten egg
Using a fork, prick many holes evenly in top of roll
Bake in preheated 180 C (356 F) oven for 20 minutes
After 20 minutes has passed, remove the roll from oven and let it rest for about 10 minutes before cutting and serving
Ricotta Cheese Wrapped in Bresaola
INGREDIENTS for 4 persons - Difficulty - EASY
12 Thin slices of Bresaola
150 (5.29 oz) gr Robiola Cheese
100 gr (3.52 oz) Chopped Spring Onion
100 gr (3.52 oz) Argula (Rocket)
Extra Virgin Olive Oil
Salt and Black Pepper
PREPARATION: (15 minutes)
Prosciutto and Mozzarella Crostini
The Beef Pizzaiola is an other second dish from Campania (the Region which Capital is Naples). It's very easy to prepare it and is really, really tasty.INGREDIENTS for 4 persons - Difficulty (EASY)
4 Minute Steaks
1 Can 500 ml (17 fl oz) Can Tomato Sauce
4 Garlic Cloves
Chopped Parsley
Oregano
Extra Virgin Olive Oil
Salt
PREPARATION: Time 15 minutes
Heat a large sauce pan and pour in the olive oil, add crushed garlic and fry gently until soft.
Pour tomato sauce in the pan, season with salt, add chopped parsley, oregano and cook for about 5 minutes.
Place steaks into the pan, cover and let it simmer for 5 minutes more
Take the lid off, turn steaks over and let it cook for another for 5 minutes, uncovered
Once cooked transfer the steaks in a serving plate, drizzle with olive oil and serve.
King Prawns with White Wine, Cognac and Flour
This is a tipical Roman recipe for fish lovers.INGREDIENTS for 4 persons- Difficulty(EASY)
20 King Prawns
1 Glass Brandy
1 Glass White Wine
Chopped Parsley
White Flour
Butter
Extra Virgin Olive Oil
Salt and Black Pepper
PREPARATION: Time 25 minutes
Shell the King Prawns, don't remove their head, and flour them lightly
Put the butter into a frying pan over medium heat, let it melt and not fry, add the king prawn season with salt and black pepper and cook 1 minute per side
Remove the pan from heat, pour in the brandy and flambè. Be very careful when you replace the pan over the flame
Pour in the white wine and let it cook for 1 minute more over medium heat
Transfer the King Prawns to a serving plate, pour the cooking dip all over, garnish with chopped parsley, drizzle with olive oil and serve
Roast Potatoes
Roast potatoes is the perfect side dish. They can be used for meat and fish recipesINGREDIENTS for 4 persons - Difficulty (EASY)
1,5 Kilos (53 oz.) potatoes
2 Cloves of garlic
1 Rosemary Sprig
1 Tablespoon white wine vinegar
Extra virgin olive oil
Salt and black pepper
PREPARATION:Time 35minute
Peel the potatoes and dice them into 1/2-inch pieces.
Pour the olive oil in a roasting pan, add the garlic cloves previously crushed, some rosemary
put the pan into the oven at 200 degrees C (392 F) and bake for a couple of minutes
In the meantime par-boil the potatoes in a pot with boiling water adding salt and 1 tablespoon of white wine vinegar*. Pour the potatoes and when the water reaches the boiling point turn off the heat and drain.
Remove the roasting pan from oven and carefully place the potatoes into the pan because the hot oil can splatter on contact with wet potatoes, add a pinch of salt, a pinch of black pepper
a little olive oil, turn and place the pan into preheated oven to 200 degrees C. (392 F.)
for about 20-25 minutes
This side dish is perfect to accompany roast meat, grilled meat, braised beef and baked fish
*The tablespoon of vinegar is used to avoid breaking the potatoes ,with this method they will remain crispy outside and soft inside
Shrimp Cocktail with Grapefruit and Avocado
Shrimp Cocktail with Avocado and Grapefruit
Shrimp Cocktail is an appetizer easy, fast and surprising. The sweet taste of shrimps is perfectly combined with the Pink sauce, the avocado and the Pink Grapefruit.INGREDIENTS for 4 persons - Difficulty (EASY)
250 gr (8.818 oz) Shrimp, cooked, peeled and chilled
1 Ripe Avocado
1 Pink Grapefruit
4 Tablespoons Pink Sauce
3 Tablespoons Extra Virgin Olive Oil
Salt a pinch
Black Pepper a pinch
Some Lettuce leaves to garnish
PREPARATION: Time 10min
With a sharp knife, cut both ends off the grapefruit then cut away the peel from top to bottom.
Divide the grapefruit into segments free from membranes, taking care to cut away every scrap of white pith and squeeze the remaining pulp into a large bowl.
At this point cut the avocado in half lengthwise and remove the seed.
Using a spoon, gently remove the pulp by running the spoon around the edge, being careful to not break the avocado then arrange it over the lettuce leaves
Repeat with other half.
Now dice the avocado pulp and transfer it to a large bowl with the grapefruit juice
Season with salt, add a pinch of black pepper, extra virgin olive oil and toss well.
Now fill the avocado shells with the avocado mixture, add shrimps, pink sauce, top with grapefruit segments,
add a pinch of black pepper a little olive oil and serve.
Sole Fillets in Lemon Parsley Butter (Miller's Wife)
INGREDIENTSs for 4 persons - Difficulty (EASY)4 Sole Fillets well cleaned
80 gr (2.82 oz) Butter
Juice of ½ Lemon
Fresh Chopped Parsley
Flour
Salt
PREPARATION: Time 15 min.
Lightly flour the sole fillets on both sides
Place the butter in a well heated non-stick frying pan and let it melt
over medium/high flame
Once the butter has melted, put the sole fillets into the pan, season with salt and after 30 seconds turn them carefully
After another 30 seconds pour the lemon juice, let it evaporate, sprinkle the fillets with a handful of parsley and after 15 seconds of cooking time your sole is ready
Transfer the sole fillets to the serving plate, being careful not to break them, pour the cooking liquid over the fish and serve
Mushroom and Speck Roll
INGREDIENTS for 1 roll - difficulty (EASY)1 Puff Pastry Sheet
150 gr (5.29 oz) Speck (Lightly Smoked Ham)
200 gr (7.05 oz) Cremini Mushrooms
200 gr (7.05 oz) Ricotta Cheese
150 gr (5.29 oz) Grated Parmesan
1 Egg
Extra Virgin Olive OilSalt
PREPARATION: Time 40 minutes
Heat a non-stick frying pan over medium heat then add olive oil, once hot, add mushrooms, a pinch of salt and cook for at least 5 minutes
Transfer the mushrooms to a bowl then add ricotta cheese, grated parmesan and stir well
Lay down a few speck slices end to end across the puff pastry, place ricotta-mushrooms mixture on it, cover with another layer of speck then roll up the pastry to enclose filling and fold up the ends
Line a baking pan with parchment paper, transfer the roll to the pan
and brush the top with beaten egg
Using a fork, prick many holes evenly in top of roll
Bake in preheated 180 C (356 F) oven for 20 minutes
After 20 minutes has passed, remove the roll from oven and let it rest for about 10 minutes before cutting and serving
Ricotta Cheese Wrapped in Bresaola
INGREDIENTS for 4 persons - Difficulty - EASY
12 Thin slices of Bresaola
150 (5.29 oz) gr Robiola Cheese
100 gr (3.52 oz) Chopped Spring Onion
100 gr (3.52 oz) Argula (Rocket)
Extra Virgin Olive Oil
Salt and Black Pepper
PREPARATION: (15 minutes)
First of all arrange the arugula on a serving platter, put robiola cheese in a large bowl then add black pepper, a pinch of salt, chopped spring onion and a little olive oil
Stir until you get a homogeneous mixture
Place one bresaola slice on a chopping board, spoon cheese mixture in the centre, gently roll bresaola over cheese mixture and lay down onto argula
R
Stir until you get a homogeneous mixture
Place one bresaola slice on a chopping board, spoon cheese mixture in the centre, gently roll bresaola over cheese mixture and lay down onto argula
R
epeat with remaining bresaola and cheese mixture
Prosciutto and Mozzarella Crostini
Ingredients for 2 persons - Difficulty (EASY)
1 Bread Slice cut into half
4 Prosciutto (Raw Ham) Slices
6 Mozzarella Slices
Extra Virgin Olive Oil
1 Bread Slice cut into half
4 Prosciutto (Raw Ham) Slices
6 Mozzarella Slices
Extra Virgin Olive Oil
PREPARATION: Time 15 min
Place the bread in a baking pan then drizzle with extra virgin olive oil
Place the pan in preheated180 C (357 F) oven and bake for 2-3 minutes
After 3 minutes remove the pan from oven then top both bread slices with mozzarella and prosciutto, drizzle with olive oil and bake your crostini for 5 minutes more
Remove the pan from oven and transfer your crostini to a serving platePlace the bread in a baking pan then drizzle with extra virgin olive oil
Chicken Hunter Style (Cacciatora)
Chicken Hunter Style is a Tuscuny tradional second course
INGREDIENTS for 4 persons - Difficulty (EASY)
1 Whole Chicken cut into 8 pieces
300 gr (10.58 oz) San Marzano Peeled tomatoes with juice
3 Ripe Tomatoes quartered
1 Onion julienne cut
100 gr (3.52 oz) Lard
2 Garlic Cloves
1 Rosemary Stalk
1 Sage Stalk
1 Glass White Wine
Black Pepper
Salt
PREPARATION: Time 40 min
Heat a large heavy saucepan and add the lard, onion, garlic cloves, rosemary, and sage
Cook the onion until brown over medium heat then add the chicken, season with salt and black pepper
Turn over and brown the chicken well on all sides
Pour in the white wine and once has completely reduced add tomatoes and San Marzano peeled tomatoes, squeezed with hands
Stir well, cover the pan and simmer for 30-35 minutes over medium heat.
Once cooked transfer the chicken into a serving plate. BUON APPETITO
Panzanella Bread Salad
The Panzanella Bread salad is a traditional fresh salad from Tuscany
INGREDIENTS for 4 persons - Difficulty (EASY)
4 Slices Home-made Stale Bread (1 per person)
3 Red Ripe Tomatoes
1 Red Onion
1 Medium-Large Cucumber
Fresh Basil
White Wine Vinegar
Black Olives
Extra Virgin Olive Oil
Salt and Black Pepper
PREPARATION: Time 15 min
Cut the bread slices into pieces, season with salt and black pepper, wet the bread with white vinegar, don't pour too much vinegar the bread has not to become too soft but only vinegar-flavoured
Stir well
Roughly chop the tomatoes, peel the cucumber and roughly chop it, cut the onion into julienne strips, chop basil, black olives and put all ingredients into a bowl
Dress with extra virgin olive oil and stir well the ingredients
Transfer the panzanella to a serving dish, add a pinch of black pepper a little of olive oil and serve
Clams and Mussels Sauté
INGREDIENTS for 4 persons - Difficulty (EASY) 1 Dozen small Clams, cleaned and washed
1 Dozen Mussels, cleaned and washed
1 35 Oz. can Tomatoes
1 Cup dry White Wine
1 Cup Fish Broth
2 Tbsp Extra Virgin Olive Oil
1 Clove of Garlic, finely chopped
2 large Basil leaves, washed, patted dry and chopped
Salt and freshly round Pepper to taste
PREPARATION: Time 35 min
In a large heavy pot, heat olive oil over medium-high heat.
Add garlic and the fish broth until softened, about 2 minutes.
Add white wine and cook for 1 minute.
Crush the tomatoes and add to the pot with their juice.
Add basil, salt and pepper then bring to a simmer and cook for 15 minutes.
Add the clams and mussels to the pot, cover tightly and cook until the shells open.
Transfer clams and mussels to a serving plates, pour sauce over and serve and BUON APPETITO
Fried Mozzarella
INGREDIENTS for 4 persons: Diffiuclty (EASY)8 Slices Crustless White Bread
400 gr (14.10 oz) Mozzarella, sliced
1 Litre (33.81 fl oz) Whole Milk
5 Eggs
Breadcrumbs
Flour
Vegetable Oil for Deep Frying
Salt
PREPARATION: Time 20 min
Using a fork, whisk them
Place one slice of mozzarella in the centre of the bread, leaving 1 cm margin all around the edges
Top with another slice of bread and press the edges together
to make a sandwich
Lightly dip both sides in milk, dredge in the flour to coat then dip in the beaten egg and coat with breadcrumbs
Press hard the edges to avoid the mozzarella comes out
Warm the vegetable oil and transfer the sandwich to the frying pan
Fry until golden and crisp (about 3 minutes)
Carefully turn the sandwich and continue to fry for 2 to 3 minutes
Transfer the sandwich to paper towels to let drain then put it in a serving plate and serve
VEAL ESCALOPES WITH HAM AND SAGE
This is a classic Roman dish, Saltimbocca means "jump in your mouth INGREDIENTS for 4 persons
16 Veal escalopes
8 Thin slices Parma ham cut in half
16 Fresh sage leaves
100 Gr. (3.52 oz.) Flour
100 Gr. (3.52 oz.) Butter
1 Glass Dry White Wine
Extra Virgin Olive Oil
Salt and Black Pepper
PREPARATION:
Place one ham slice in the centre of each escalope, top with one sage leave securing each with wooden toothpick
Heat a large frying pan, pour the olive oil and at the same time
lightly flour the escalopes. Shake them gently to remove excess flour
When olive oil is hot add the escalopes to the pan with the sage leave side down first and cook 1 minute per side
Remove the olive oil, return to heat and season with salt
and pepper to taste, add butter and let it melt
Now raise the heat ,pour in the white wine and let it reduce
Once the wine has completely evaporated, the escalopes are ready
Transfer to a serving plate pouring the juices all over escalopes.
Caprese Salad
INGREDIENTS for 4 persons
4 Ripe Tomatoes (1 per person)
400 gr. (14.10 oz.) Buffalo mozzarella 100 gr (3.52 oz) per person
Fresh Basil
Extra virgin olive oil
Salt
PREPARATION:
Remove the stem of each tomatoes and slice them (1 cm thick)
Roughly cut the mozzarella cheese the same thickness as the tomatoes
Alternate overlapping slices of tomato and mozzarella, season with salt,
garnish with some fresh basil leaves and sprinkle a little extra virgin olive oil and BUON APPETITO
Eggplant Parmesan
INGREDIENTS for 6 persons
1 ½ Kilos (52.91 oz) Eggplant
800 gr (28.21 oz) Peeled Tomatoes previously crushed
300 gr (10.58 oz) Grated Parmesan
300 gr (10.58 oz) Cubed Mozzarella Cheese
2 Garlic Cloves
1 Fresh Basil Bunch
2 Tablespoons Extra Virgin Olive Oil
Vegetable Oil for frying
Salt
Black Pepper
PREPARATION:
First of all discard both ends of the eggplant and cut it into 1 cm thick slices then repeat with remaining eggplants using a sharp serrated knife
Now place the eggplant slices in a large colander and sprinkle evenly with salt
Place a big bowl full of water on top to press them and let drain for about 1-1 ½ hours
Put the garlic cloves into a pot then pour in 2 tablespoons of extra virgin olive oil and leave the garlic to fry slowly on a medium heat
When garlic is golden brown, add the peeled tomatoes previously crushed, a pinch of salt, a pinch of black pepper and let it simmer for about 5-10 minutes on a medium heat
When the tomato sauce is ready, turn the heat off
When eggplant has drained remove the bowl and lay the slices on multiple paper towels to absorb the liquid
Place the eggplant slices into hot oil and fry until golden brown on both sides
When the eggplant slices are golden brown, take them out of the pan, transfer to paper towels to drain well and let them rest for 10 minutes
Spread a single layer of tomato sauce in the bottom of a large roasting pan and arrange one layer of eggplant slices over the sauce, cover with some tomato sauce, add some basil hand chopped, a handful of cubed mozzarella and sprinkle with abundant grated Parmesan
Repeat with remaining ingredients ending with Parmesan
Now place the roasting pan in preheated oven at 180° C (356° F)
and bake for about 30-40 minutes
Once ready remove from oven and let it cool for about 30 minutes before serving.
Salmon Carpaccio With Citrus Fruits
INGREDIENTS for 4 persons
400 Gr. (14.10 Oz.) Smoked Salmon
2 Lemons
2 Oranges
Rocket (Argula)
Fresh Chopped Parsley
Green Pepper
Pink Pepper
Extra Virgin Olive Oil
Salt
PREPARATION:
Take 1 orange, peel it and cut into wedges removing the core
In a medium bowl, combine the lemons juice and the orange juice, add some parsley, a pinch of salt, pour in some olive oil and whisk vigorously
Cut 3-4 lemon slices that will use to garnish the plate
With a sharp knife slice the salmon very thinly
Place the rocket on a serving plate, arrange the salmon slices over the rocket, add the orange wedges, sprinkle with green pepper and pink pepper
Garnish the plate with lemon slices, drizzle the dressing over the salmon and finally pour a little oil
Sliced Chicken Breast With Lemon
INGREDIENTS:
1 Boneless, Skinless Chicken Breast 200 gr (7.05 oz)
½ Cup White Wine
1 Lemon
Rosemary
Sage Leaves
Extra Virgin Olive Oil
Salt and Black Pepper
PREPARATION:
Heat well a grill pan, put the chicken breast on the grill pan and cook over medium heat
Cook for 3 to 4 minutes each side (this depends on the size of the chicken) for a total of about 6-8 minutes
After 4 minutes turn the chicken over
Place 2 heavy aluminium foil into a shallow baking dish, place the chicken in the dish, salt and pepper each side, sprinkle over the lemon zest finely diced, pour a little lemon juice, add 2-3 sage leaves, rosemary a little white wine finally drizzle with olive oil.
Fold foil securely, avoiding perforation during the cooking
Place the baking dish in preheated 200 C (392 F) oven and bake for at least 5 minutes
Once cooked open the package carefully, transfer the chicken to the chopping board and cut it diagonally, transfer it to a serving plate, pour in the cooking liquid and a drizzle with olive oil.
