foodersz

Practice safe eating – always use condiments!

cinnamon black pepper crusted cod fish with Sicilian broccoli cream
for the crust -
bread crumbs
cinnamon (powder)
ground black pepper
salt
 
for the cream-
boil the Sicilian broccoli and when it’s cooked drain it, tip straight into a hot pan with a little bit of olive oil, garlic and salt for a minute (take the garlic out!) and blend it while adding some vegetable broth until it gets creamy!!
 
 
Baccalà in crosta di pepenero e cannella  con la crema di broccoli
per la crosta -
pangrattato
cannella in polvere
granuli di pepenero pestato
sale
 
crema di broccoli -
bollire i broccoli e passare in padella con olio d’oliva, aglio e sale / frullare (togliendo aglio!) allungando leggermente con il brodo vegetale finchè diventa cremoso!

“It’s not a matter of indifference whether we like oysters or clams or shrimp, if only we know how to unravel the existential significance of these foods.” Jean-Paul Satre

An irresistible start  -  sautéed clams

and fresh ricotta cheese & herbs stuffed Ravioli in a Seafood bisque cream sauce.

Fresh and a delicate way to say farewell to the holidays!!

Happy 2011 Everybody!!

Sautè di vongole e Ravioli ripieni di ricotta alle erbe mantecato con scampi e bisque.

Un modo fresco e delicato per dire arrivederci alle feste!!

Buon 2011 a Tutti!!

Good food ends with good talk

Time for catering!!

If life throws you a lemon - make a soufflé!

“If you want a subject, look to pork!” Charles dickens

Olive crusted pork fillets on fennel puree

Crust

green olives

fresh herbs

capers

garlic

salt & pepper

Puree

fennel

potatoes

vegetable broth

shallot

thyme  

sweet milk cheese - (pecorino cheese)

Filetto di maiale in crosta di olive con purea di finocchi

olive verdi snocciolati

erbe fresche (rosmarino, prezzemolo, timo)

capperi

1 spicchio d’aglio

sale & pepe

purè

finocchi

patate

brodo vegetale

scalogno

timo

pecorino dolce

“I have the simplest tastes. I am always satisfied with the best” - Oscar Wilde

stuffed rabbit (herbs & bacon) with orange puree

 
Stuffing
herbs
bacon
breadcrumbs
milk soaked bread
nutmeg
 
Orange Puree
potatoes
milk
orange juice (always half quantity of the milk)
butter
bay laurel
parmesan cheese

All happiness depends on a leisurely breakfast!

Steamed Egg

1 egg

basil leaves

salt

pepper

olive oil

black caviar

whip up the egg white and put half of it in a oiled plastic wrap

put the egg yolk in the middle with salt, pepper and basil leaves

cover up with the rest of the egg white

close the wrap delicately and shape it in to a ball

place it in a cup and steam it for 5/6minutes

you can make a sauce as you wish to eat with *bluberry sauce, soya sauce* etc..etc..

and Have a wonderful Day!!

“A meal is tasteless without a touch of fantasy” - Erasmus

red mullet stuffed with zucchini
 
sformatino di  triglia con le zucchine aromatiche

Take it with a grin of salt!!

Tuna
pepper - black, pink and white
grated ginger
olive oil
granular salt - 3 types (I use Sicilian Mothia sea salt , caorse Atlantic sea salt
and to end from the other side of the world Himalayan cristalline table salt)

Caramelized onions
tropea onions - smaller the better
sugar cane
balsamic vinegar of Modena
thinly sliced ginger with the skin
cinnamon sticks
edamame fresh beans (thank you Elisa!) - boiled separately with salt 

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Tonno
pepe - pepe bianco, rosa e nero
zenzero tritato
olio d’oliva
3 tipi di sale - sale marino Siciliano di Mothia, sale marino grosso dell’Atlantico
e in fine sale dall’altro capo del mondo , sale Cristallino dell’ Himalaya.

Cipolline glassate
cipolline di Tropea
zucchero di canna
aceto balsamico
bastoncini di cannella
zenzero - tagliato a fettine sottili con la buccia
olio
edamame (grazie Elisa) - fagioli verdi giappionesi bolliti nell’acqua salata

Prosciutto & melon

Beat the summer heat in Rome with a fresh starter

dry cured ham & melon

prosciuto di parma e melone - un antipasto fresco per l’arsura romana