Recipes from all over Italy, appetizers, main courses, desserts and second

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Hotel Eden **

Misano Adriatico (RN)

Apertura Stagionale

The Hotel Eden invites you to spend a period of relax and amusement. The Hotel is situated in Misano...

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Ciaudedda or vegetable stew

Cooking time: 50 minutes
Ingredients, amounts for 4 people:
artichoke: 6
onion: 4
fava beans/broad beans: 3 lbs 6 oz
olive oil:
pancetta (Italian spiced bacon): 5 oz
potatoes: 1 lb 5 oz
pepper:
salt

Clean the artichokes and cut into 4 sections; pod the broad beans and remove the thin skin which covers them; peel and slice the potatoes and the onions. Sauté the onions with the finely chopped pancetta and 4 tablespoons of oil, add the remaining vegetables, season with salt and pepper, cover the saucepan and cook over moderate heat, wetting if necessary with a little hot water. When the vegetables are soft, turn off the heat and serve.

Potatoes raganate style

Cooking time: about 50 minutes
Ingredients, amounts for 4 people:
onion: 6 medium sized
grated Pecorino cheese: 1 oz
soft inside of stale bread (after crust has been removed): 2 oz
oil:
oregano: 1 tablespoon
potatoes: 8/10
pepper:
ripe tomatoes: 1 lb 2 oz
salt:

Peel and slice the potatoes, the tomatoes and the onions; arrange the potatoes in layers in an oven dish greased with oil, alternating them with the onions and tomatoes: season every layer with salt and pepper and sprinkle with oil. Lastly, scatter the surface with the pecorino cheese, the breadcrumbs and sprinkle with oregano. Cook in the oven heated to 180° C/350° F/Gas Mark 4 for about 50 minutes.

Fiery-red Bucatini pasta

Cooking time: about 20 minutes
Ingredients, amounts for 4 people:
garlic: 4 cloves
olive oil:
dried red chilli peppers: 6
salt:
bucatini pasta (large, hollow spaghetti): 14 oz

Heat up a saucepan containing plenty of salted water, which will be used for cooking the pasta. In a frying pan, sauté three cloves of garlic in half a glass of oil and, once browned a little, add the whole red chilli peppers. As soon as they are swollen and have become shiny, remove them from the oil and crush them in a mortar together with the garlic to obtain a sauce. Add the pasta to the boiling water, stir it around and cook over high heat; drain while the pasta is al dente. When the pasta is almost ready, in the frying pan, sauté a clove of garlic in some oil. When the garlic is slightly coloured, add the sauce, stirring quickly so that it does not blacken. Use this sauce to dress the well-drained pasta, which will become a fiery red colour. Serve.

Fish soup

Cooking time: about 40 minutes
Ingredients, amounts for 4 people:
garlic: 2 cloves
olive oil:
home-made type bread: sliced
powdered hot chilli peppers:
fish for stews/soups (grouper, scorpion fish and others): 2 lbs 4 oz
parsley: 1 handful
salt:

Clean and wash the fish well and then cut into large pieces. Trim, wash and chop up the parsley finely. Heat a casserole dish with the oil and the crushed cloves of garlic, sauté for a moment and then add the fish, season with salt and cover with the finely chopped parsley. Brown the fish on both sides over moderate heat and allow to cook, still over moderate heat for about 30 minutes. Toast the slices of bread in the oven, put them in the plates, arrange the fish on top of them and pour over the cooking juices, then serve.

Lagane and beans or lasagne

Cooking time: about 1 hour
Ingredients, amounts for 6 people:
garlic: 2 cloves
fresh beans: 1 lb 2 oz
hard wheat flour: 1 lb 5 oz
powdered hot chilli peppers:
salt:
rendered pork fat/lard:

Shell the beans, then boil them in plenty of salted water. Put the flour in a heap onto the pastry board and, in the centre of the heap, add a pinch of salt and enough warm water to obtain a smooth dough of the correct consistency; knead it energetically for a few minutes then, using the rolling pin, roll out a thin layer of pasta. Allow it to dry out a little and then cut it into lasagne (wide tagliatelle). A little before the meal, boil them in boiling, salted water and drain them while still al dente. Transfer the pasta to a serving bowl, add the beans (also drained) and the lard which has previously been melted in a small pan together with the cloves of garlic and a piece of chilli pepper. Mix and serve.

Cutturiddi or lamb casserole

Cooking time: about 1 hour and 20 minutes
Ingredients, amounts for 4/6 people:
lamb (breast and shoulder): 2 lbs 4 oz
bay leaf: 2 leaves
pearl onions:
chilli pepper:
ripe tomatoes: 2
rosemary: 1 stalk
salt:
celery: 1 stalk

Wash the lamb carefully, dry it and cut it into even sized pieces. Place these pieces in a large casserole dish adding the celery cut into small pieces, the pearl onions, the skinned tomatoes without their seeds, the rosemary and the bay leaves tied together with a colourless thread. Pour enough water into the dish to cover the meat (it should be cooked in a concentrated broth, so take care not to use too much water). Season with salt and add a little chilli pepper, cover and cook over a moderate heat for about one and a half hours. When it is cooked, taste and add salt if necessary, then serve.

Dried codfish Lucana style

Cooking time: about 45 minutes
Ingredients, amounts for 4 people:
soaked dried codfish: 1 lb 12 ½ oz
olive oil:
sweet peppers preservd in vinegar:

Immerse the codfish in boiling water for a moment, drain and cut into even sized pieces, removing the bones. Sauté the pickled sweet peppers in the oil in a saucepan and, after a few minutes, add the pieces of codfish leaving them to cook over moderate heat for about half and hour. Halfway through the cooking time, turn them so that the pieces of fish are well coloured on both sides. Serve immediately when ready.

Baked Lamb with mushrooms

Cooking time: about 1 hour
Ingredients, amounts for 4 people:
lamb: 2 lbs 4 oz
'cardoncelli' mushrooms: 1 lb 5 oz
olive oil:
chilli pepper:
salt:

Clean the mushrooms well, wash them thoroughly and then leave them to drain. Cut the lamb into pieces, put into an oven dish, add the mushrooms, a little chilli pepper, salt, and sprinkle with olive oil. Put the dish into the oven heated to 160° C/310° F/Gas Mark2 and bake for about 1 hour; while it is cooking, baste the lamb and the mushrooms with the sauce which will have collected at the bottom of the dish. Serve hot.

Pasta squares in tomato sauce

Cooking time: 50 minutes
Ingredients, amounts for 4 people:
white flour: 14 oz
grated Pecorino cheese: 1 ½ oz
salt:
tomato sauce:
rendered pork fat/lard:

Put the flour in a heap onto the pastry board with a pinch of salt, add a tablespoon of lard to the centre of the heap and rub it into the flour, adding enough water to obtain quite a firm dough. Knead it energetically and then, using the rolling pin, roll it out into a thin layer; with the special utensil, cut out a number of small squares and boil them for about 5 minutes in plenty of salted boiling water. Drain them and dress with the tomato sauce and the cheese.

Sweet wheat dessert

Cooking time: about 50 minutes
Ingredients, amounts for 6 people:
pomegranate seeds:
walnut kernels: 10
wheat: 12 ½ oz
chocolate bar: ½
red wine flavored with cinnamon, apples, sugar and cloves: as necessary
sugar: 2 tablespoons

Soak the wheat in plenty of water. After 12 hours, drain it and boil it in fresh, clean water. When it is cooked, (about 50 minutes) drain again, transfer to a bowl and sweeten with 2 tablespoons of sugar. Add the chocolate chopped into small pieces, the pomegranate seeds, the chopped up walnuts and enough vino cotto (mulled red wine) as necessary to obtain a soft mixture; mix well, allow to cool and then serve in small bowls.

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