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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BUCATINI ALL'AMATRICIANA

bucatini - 400 (grams)
smoked guanciale - 100 (grams)
bacon - 50 (grams)
ripe tomatoes - 5
pecorino
vinegar
olive oil
chilli pepper

Brown up guaciale and bacon on a pan. Sprinkle them with vinegar, let it evaporate, add tomatoes cut into pieces and pepper. Then put the dressing into ready-made saw-toothed bucatini and add some grated pecorino.

ARTICHOKES

artichoke: 8
lemon: 1
olive oil
pepper
salt

Clean the artichokes carefully with a small, sharp knife, cutting away the tougher external leaves, circling towards the centre until reaching the lighter coloured leaves which are more tender. Immerse the artichokes in water acidulated with lemon juice for a few minutes.
Drain them and dry them well and beat them to spread out the leaves.
Season with salt and pepper.
Fry them in plenty of well heated oil, turning often so that they all get cooked well.
Almost at the end of the cooking time, splash them with some drops of cold water to make them more crispy in texture. Remove them from the frying pan, drain on absorbent paper and serve immediately.

LAMB ROMAN STYLE

salted anchovies: 2
white vinegar
garlic
olive oil
pepper
rosemary: 1 stalk
salt
lamb (with chops and kidneys): 2 lbs 4 oz

Cut the lamb into equal-sized pieces.
Sauté 2 bruised cloves of garlic in the oil in a frying pan, then put in the pieces of lamb and allow to brown over a moderate heat. Season with salt and pepper. Crush, using a pestle and mortar, the rosemary leaves with the washed and boned anchovies and half a clove of garlic; add to the mixture in the mortar a few tablespoons of vinegar.
When the lamb is ready, pour this sauce over it, mix together and wait for the vinegar to evaporate.
Then arrange the lamb in a warmed serving plate, cover with the sauce, and serve.

BEANS WITH PORK RIND

garlic: 1 clove
basil:
onion: 1
pork rind: 7 oz
olive oil:
pepper:
ripe tomatoes: 11 oz
parsley:
cured ham: 2 oz
salt:
cannellini beans: 11 oz

Soak the beans in cold water over night. The next day, boil them and season with salt.
Scrape the pork rind well, put into a saucepan, pour in enough water to cover them and boil for 15 minutes; drain and cut into thin strips and put them back into a clean saucepan, cover with cold water, season with salt and cook them.
When the beans and the pork rind are ready, cut up finely the ham, the garlic, a handful of parsley and a few basil leaves. Put this mixture into an earthenware dish with a little oil and the chopped up onion and sauté.
Then add the skinned, chopped up tomatoes, having removed their seeds.
After about 20 minutes, add the drained beans, the pork rind and a little of their cooking water.
Cover the dish and cook for about 15 minutes.

BEEF ROULADES

garlic: ½ clove
slice of beef: 1 lb 5 oz
pepper
ripe tomatoes: 6
cured ham: 3 ½ oz
salt
rendered pork fat/lard

Place onto the slices of beef the cured ham finely chopped with half a clove of garlic. Season with a little salt, some pepper and roll up every slice with its filling inside.
Hold the roulades closed by means of a wooden toothpick.
Brown the roulades in some melted lard and add the skinned and finely chopped tomatoes.
Season as necessary with salt and pepper and cook over a low heat, turning the roulades from time to time.

RICOTTA BLANCMANGE

candied orange peel: 1 oz
butter
cinnamon powder
candied citron peel: 1 oz
white flour
rum: 1 small glass
'ricotta' (type of cottage cheese): 1 lb 2 oz
grated lemon peel
eggs: 5
sugar: 3 ½ oz

Put the ricotta into a mixing bowl, add one whole egg and 4 egg yolks, mix together well and then add 2 tablespoons of flour, 60 g (2 oz) of sugar, a pinch of cinnamon, the candied fruit, the grated lemon rind and the rum.
Mix all these ingredients together well.
Whisk the egg whites until stiff and incorporate them delicately into the mixture. Butter a smooth-sided mould, sprinkle with flour and pour in the mixture (it should not arrive more than halfway up the mould).
Put in the oven heated to 160° C/310° F/Gas Mark 2 for about 40 minutes.
At the end of the cooking time, remove from the oven, allow to cool, remove from the mould and sprinkle with the remaining sugar and a pinch of cinnamon.

CHERRY TART

butter: 3 oz
cinnamon powder:
white flour: 9 oz
milk: a little
lemon: 1
salt
rendered pork fat/lard: 2 oz
eggs: 2
sugar: 3 ½ oz
icing sugar/powdered sugar: 4 oz
cherries: 11 oz

Stone the cherries and put them in a casserole dish.
Add the sugar and a pinch of cinnamon.
Put over heat and cook until the mixture is as thick as a jam.
Put the flour onto the pastry board and mix together with the icing sugar. Add the softened butter and lard.
Mix together the ingredients and then add a whole egg; when this pastry mixture is well amalgamated add a beaten egg yolk, the juice of the lemon and a pinch of salt.
Mix the pastry together energetically, adding a few drops of milk. When the pastry is ready, roll it out with a rolling pin to form a circle large enough to cover the bottom and the sides of a pie tin. Put the pastry into the pie tin and spread over it the cherry purée. With the leftover pastry, form some strips about 1 ½ cm (1/2 inch) wide and lay them over the cherry purée in both directions so that they cross over each other, folding over the pastry at the edges. Paint the pastry with beaten egg and place in the oven preheated to 180° C/350° F/Gas Mark 4 and cook for about 40 minutes.

SPAGHETTI 'ALLA CARBONARA' STYLE

spaghetti - 400 (grams)
dry mushrooms - 30 (grams)
olive oil
garlic
tuna undercut - 100 (grams)
tomatoes pulp - 500 (grams)
chilli

Sauté the diced pancetta in a wide pan greased with oil, add a bruised clove of garlic and remove it once it is well browned.
Break the three whole eggs into a dish and beat them well.
Then cook the spaghetti in boiling water and drain when ‘al dente’.
At this point, transfer them to the pan with the pancetta, mix together and remove the pan from the heat.
Add the beaten eggs, a little black pepper, 1 tablespoon of grated Parmesan cheese and 1 tablespoon of grated ‘pecorino’ cheese.
Mix together so that the eggs become a yellow coloured cream.
Add the rest of the cheese, mix together and serve.

SALTIMBOCCA ALLA ROMANA

butter: 2 oz
slic of veal: 1 lb 2 oz
pepper
cured ham: 4 oz
salt
sage
dry white wine

Beat the slices of meat to flatten them, season with salt and pepper and place on each slice ½ slice of ham and a leaf of sage. Pin on with a wooden toothpick.
Melt the butter in a wide pan and put in the ‘saltimbocca’, allow them to brown well on all sides, splash them with some white wine and finish cooking.
Serve immediately, sprinkled with the cooking juices.

SMOOTH HOUND FISH COOKED WITH PEAS

garlic
olive oil
pepper
fresh peas: 12 ½ oz
peeled/skinned tomatoes: 7 oz
parsley
salt
smooth hound fish: 4 slices

In a large casserole dish, sauté the finely chopped garlic and parsley in the oil. When the garlic begins to golden, add the peas and the squashed tomatoes.
Cook over a moderate heat for about half an hour and, at this point, add the slices of fish, adjust for salt and pepper and continue to cook for another 10 minutes, turning the slices.
Serve hot, covered with the sauce and the peas.

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