Welcome to my world - a blend of passion, taste, and old-world traditions.

Benvenuti nel mio mondo - un mischio di passione, gusto e vecchie tradizioni.

Friday, February 17, 2012

Pork Skin Braciole - Braciole di Cotica di Maiale


I don't make a habit of cooking pork skins because of the caloric content, but once or twice a year, I make an exception as they make any kind of pasta taste great.  A definite family favorite.



Ingredients
6 pieces of pork skins
3 cloves of garlic, minced
4 tablespoons of fresh parsley, chopped
1 fresh, chopped red or green peperoncino (optional)
6 small pieces of Parmigiano or Romano cheese
salt and black pepper
2 tablespoons of olive oil
1 can chopped tomatoes




Spread the mixture of parsley and garlic and one piece of cheese over the top of each pork skin. 
Grind black pepper over each skin. 
Roll skins like a log and tie from one end to the other with string. 



In a skillet, add the olive oil.  Place the tied pigskin braciole and sauté’ until golden.  Add a can of chopped tomatoes and let them simmer in the sauce for approximately an hour.  Once done, remove from sauce.  Cut off the string, slice and serve.





Sunday, February 12, 2012

Berry Cream Cake - Torta con Crema e Frutta

This Valentine’s Day pave the way to a fine romance with this cake made from the heart.

Berry Cream Cake

Sponge cake*  (or 1 package of sponge cake mix and follow directions)
1 cup (250 ml) heavy cream
1/4 cup (60 ml) sugar
1 tsp (5 ml) vanilla
4 cups (1000 ml) fresh strawberries
2 cups (500 ml) fresh raspberries
1/4 cup (60 ml) confectioner's sugar

*Sponge cake:


  • 6 large eggs, room temperature
  • 1 ½ cups sugar
  • 1 ½ cups flour
  • 1 tsp vanilla
  • ½ tsp grated lemon peel
  • butter and flour for the pan


Directions

  1. Separate the eggs putting the yolks in a large bowl and the whites in a smaller bowl. Add the sugar to the yolks, and beat until very thick and light yellow in color.
  2. Beat the whites until they stand stiff.
  3. Fold the whites into the yolk-sugar mixture. Turn it over slowly and gently until completely mixed.
  4. Sift the flour (even if you don't usually sift flour--do it).
  5. Fold the flour slowly, a bit at a time, to the egg-sugar mixture.
  6. Add the vanilla and lemon peel, folding in gently.
  7.  
  8. Butter and flour a heart shaped baking pan.  Pour batter into pan and bake at 350F for 30 minutes.   When done the cake will be toasty on top, and a toothpick will come out clean. Let cool. 
  9. Whip cream until almost stiff.  Gradually add sugar and vanilla and beat until cream forms peaks.
  10. Wash the berries and cut the strawberries in half.
  11. Cut the cake in half horizontally.
  12. Spread whipping cream over bottom layer of cake.
  13. Arrange a layer of strawberries and raspberries (saving some for garnish) onto the whipping cream.
  14. Add the top layer of the cake on top of the berries.  Dust with confectioner's sugar.
  15. Top with remaining berries.  Serve immediately.

Tuesday, February 7, 2012

Bucatini all'Amatriciana

This dish is one of the most celebrated in Italian cuisine and a favorite at our home.  Named for the tiny town of Amatrice, located 100 miles east of Lazio from Abruzzo this dish can be made with guanciale or pancetta and both with or without tomatoes.    I use our homemade pancetta and no tomatoes.





Bucatini all'amatriciana
All photos - Copyright - ©2012 - La Casa e Il Giardino

 Ingredients



¾ pound pancetta, cut into small pieces
3 garlic cloves
1 red onion, halved and sliced ½-inch thick
1 ½ teaspoons hot red pepper flakes
1 cup of water
Salt and freshly ground black pepper, to taste
1 pound bucatini
1 bunch of flat-leaf parsley, leaves only
Pecorino Romano, for grating 

1. Place the pancetta pieces in a sauté pan and cook over medium-low heat until most of the fat has been rendered from the meat, turning occasionally.  Add the garlic, onion and red pepper flakes.  Cook over medium-high heat for 5 minutes, or until the onions, garlic and pancetta are light golden brown. Season with salt and pepper, add the water, reduce the heat, and simmer for 15 minutes.

2. Cook the bucatini in the boiling water until al dente. Drain the pasta.  Pour the  simmering sauce over the pasta.  Add the parsley leaves and mix well.  Top with freshly grated Pecorino cheese and serve immediately.