Posts Tagged ‘Rezept’

Regional easy Italian cooking

December 26th, 2013 | By Paola Mazzo in Parco San Marco | No Comments »

Il BasilicoI’m not a chef, but I love cooking,  so here I am presenting you with 2 easy to make regionals recipes from the Regions Emilia Romagna and Liguria,  the recipes are “Gnocco fritto” and “Pesto alla ligure”.

Emilia romagna: Gnocco fritto

This is a very tasty recipe that is quite common to have as starter. It is very easy to prepare and you can have it with salami, ham or soft cheese like crescenza, mozzarella or gorgonzola or on its own.
Ingredients:
300 g Plain flour
30 g  Pork lard /in alternative use olive oil
15 g Fresh yeast
1 tsp of Salt
150 ml of  lukewarm water
Sunflower oil for deep frying

Recipe:

-    Put the flour into a boul and add the pork lard or olive oil and the salt
-    Dissolve the yeast into a glass of lukewarm water and add it to the flour.
-    Mix everything together using your hands and work the dough for about 10 minutes. The dough’s consistency should be the same as for pizza or bread, if it is too soft add some flour.
-    Once the dough is ready cover it with a kitchen cloth and leave it to rise for approximately 2 hours.
-    Now it is time to spred it out on a surface with a rolling pin, the thickness has to be more or less 5 mm.
-    Cut the dough into squares or rectangles of about 8-10 cm.
-    Now it is time to deep fry them, pour a generous quantity of sunflower oil and warm it up, do not put too many squares to fry at the same time because this would cool the oil, 4 or 5 at the time can be enough, unless your frying pan is very big.
-    Once the oil is ready, put the squares into the oil, they will fall to the bottom of the frying pan and will soon come to the surface and inflate, just wait a few seconds untill they are golden, get rid of the eccess of oil by putting them on a kitchen paper.
The delicious gnoccos are ready to eat, you will sure love them!

Liguria: Pesto alla genovese

Homemade Pesto is very easy to make and no comparison can be made with the ready made one that you can find in supermarkets, here is the recipe.
Ingredients:
-    50 gr. Of basil leaves
-    30 gr. Pine nuts
-    1 or 2 Cloves of garlic
-    4 tbs of Parmigiano
-    2 tbs Pecorino (if you cannot find it, use parmigiano)
-    50 to 80 ml. of extra virgin olive oil
-    Salt

Recipe
The ideal thing would be to use a mortar and a pestle to ground all the ingredients, but personally I find that using a food processor it is good enough.
Grind coursily the Pine nuts and put them temporarely in another container
Put basil, garlic, olive oil and salt in the food processor untill it becomes creamy
Mix by hand all the ingredients together, if you find that the sauce is too thick add a little extra olive oil.
Ready! You can now mix it with the pasta of your choice.

Buon appetito!

Parco San Marco Lifestyle Beach Resort
SPA Manager
Giuliana Marchetti
spasanmarco(at)parco-san-marco.it
0344 629 111

Regional easy Italian cooking

December 26th, 2013 | By Deborah Giorno in Parco San Marco | No Comments »

I’m not a chef, but I love cooking,  so here I am presenting you with 2 easy to make regionals recipes from the Regions Emilia Romagna and Liguria,  the recipes are “Gnocco fritto” and “Pesto alla ligure”.

Emilia romagna: Gnocco fritto

This is a very tasty recipe that is quite common to have as starter. It is very easy to prepare and you can have it with salami, ham or soft cheese like crescenza, mozzarella or gorgonzola or on its own.
Ingredients:
300 g Plain flour
30 g  Pork lard /in alternative use olive oil
15 g Fresh yeast
1 tsp of Salt
150 ml of  lukewarm water
Sunflower oil for deep frying

Recipe:

-    Put the flour into a boul and add the pork lard or olive oil and the salt
-    Dissolve the yeast into a glass of lukewarm water and add it to the flour.
-    Mix everything together using your hands and work the dough for about 10 minutes. The dough’s consistency should be the same as for pizza or bread, if it is too soft add some flour.
-    Once the dough is ready cover it with a kitchen cloth and leave it to rise for approximately 2 hours.
-    Now it is time to spred it out on a surface with a rolling pin, the thickness has to be more or less 5 mm.
-    Cut the dough into squares or rectangles of about 8-10 cm.
-    Now it is time to deep fry them, pour a generous quantity of sunflower oil and warm it up, do not put too many squares to fry at the same time because this would cool the oil, 4 or 5 at the time can be enough, unless your frying pan is very big.
-    Once the oil is ready, put the squares into the oil, they will fall to the bottom of the frying pan and will soon come to the surface and inflate, just wait a few seconds untill they are golden, get rid of the eccess of oil by putting them on a kitchen paper.
The delicious gnoccos are ready to eat, you will sure love them!

 

Il BasilicoLiguria: Pesto alla genovese

Homemade Pesto is very easy to make and no comparison can be made with the ready made one that you can find in supermarkets, here is the recipe.
Ingredients:
-    50 gr. Of basil leaves
-    30 gr. Pine nuts
-    1 or 2 Cloves of garlic
-    4 tbs of Parmigiano
-    2 tbs Pecorino (if you cannot find it, use parmigiano)
-    50 to 80 ml. of extra virgin olive oil
-    Salt

Recipe
The ideal thing would be to use a mortar and a pestle to ground all the ingredients, but personally I find that using a food processor it is good enough.
Grind coursily the Pine nuts and put them temporarely in another container
Put basil, garlic, olive oil and salt in the food processor untill it becomes creamy
Mix by hand all the ingredients together, if you find that the sauce is too thick add a little extra olive oil.
Ready! You can now mix it with the pasta of your choice.

Buon appetito!