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

Search Hotels

» Advanced Search

Search hotels by area

Hotel in evidenza...

Hotel Flamengo ***

Riccione (RN)

Apertura Annuale

Lanna's family and the entire collaborative team are happy to wish your guests a warm welcome in Ric...

Hotels by Region

Hotel Trentino Alto Adige

Hotel Umbria

Hotel Valle d'Aosta

Hotel Veneto

Region Calabria

Marinated lettuce

Cooking time: no
Ingredients, amounts for several people:
garlic:
curly leaf lettuce: as required
olive oil:
red chilli peppers, not hot:
salt

Take a few “hearts” of lettuce, wash them well, drain and arrange in a bowl; sprinkle them with small pieces of garlic and chilli peppers, salt and a little oil. Put a weight on top of the lettuce and keep pressed down like this for 2 days in the refrigerator. At the end of this time, remove from the bowl and place in a serving dish. Keep cool until serving.

Wild boar Aspromonte style

Cooking time: as required
Ingredients, amounts for 6 people:
bay leaf: a few
lemon: some segments
oil:
pepper:
salt:
saddle of wild boar: 1

Take the well hung saddle of wild boar, remove the rind season with salt and pepper and sprinkle with finely chopped bay leaves. Thread onto the spit, covering first with oil, and, while it is cooking, continue to baste with the fat which will drip into the dripping pan. When the boar is cooked, arrange it on a serving plate and decorate with the lemon. Accompany with a spicy sauce.

Accia soup or celery soup

Cooking time: 25/30 minutes
Ingredients, amounts for 4 people:
'caciocavallo' (strong cow's milk cheese from Southern Italy, similar to Provolone): 3 ½ oz
grated Pecorino cheese: 2 oz
olive oil:
home-made type bread: sliced
pepper:
salt:
sausage: 3 ½ oz
celery: 14 oz
salami made from pork, flavored with lemon peel, from Veneto: 3 ½ oz
eggs: 3

Clean the sticks of celery, cut them into pieces and put them into a casserole dish. Pour in 1.2 L (2 pints) of water, the olive oil and a little salt. Put the dish on the heat and once the celery is well cooked, filter the broth. Hard boil the eggs and cool them, peel them and cut into segments. Toast the slices of bread in the oven, cut the soprassata salami into cubes and the caciocavallo into strips; break up the sausage. Put all these ingredients into the soup tureen, pour over the boiling hot celery broth and the pieces of celery, flavour with black pepper and grated pecorino cheese. Mix together and serve.

Spicy nut and sultana biscuits

Cooking time: 15/20 minutes
Ingredients, amounts for 6 people:
cinnamon powder:
white flour: 3 ½ oz
lemon leaves:
powdered cloves:
walnut kernels: 9 oz
lemon: 1
almonds: 9 oz
refined honey:
raisins: 1 lb 2 oz

Soften the sultanas in warm water. Blanche the almonds and the walnuts in boiling water, then peel them and cut them into small pieces. Put the mixture of chopped nuts onto the pastry board, add the grated lemon rind, the well drained and squeezed out sultanas and half a teaspoon of powdered cloves and cinnamon. Mix these ingredients together, adding the heated honey and enough white flour to obtain a fairly stiff pastry. Knead it well and then, with a rolling pin, roll out a layer of pastry ½ cm (1/4 inch) thick and cut out from it a number of diamond shapes. Put each little biscuit on top of a lemon tree leaf, place them on a baking tray covered with baking paper and cook in the oven preheated to 180°C/350°F/Gas Mark 4 for about 15 minutes. Serve them warm or also cold.

Salted cod Calabrian style

Cooking time: 1 hour and 20 minutes
Ingredients, amounts for 4 people:

basil:
onion: 1 large
olive oil:
black olives: 3 ½ oz
potatoes: 1 lb 12 oz
pepper:
parsley: 1 handful
salt:
tomato sauce:
soaked air-dried small cod: 1 lb 12 oz

Chop up the onion finely along with the parsley and put the mixture into a large casserole dish, if possible of terracotta, add the oil and a spoonful of tomato sauce. Put the dish over heat and, when the sauce has thickened well, pour in a ladleful of hot water. Boil the salted cod in plenty of water, drain it, dry it and cut it into pieces; remove the skin and carefully remove the bones. Put the pieces of fish into the casserole dish, add the potatoes cut into round slices about half a centimetre (1/4 inch) thick and a stalk of basil leaves which is to be removed before serving. When the potatoes are nearly cooked, add the stoned olives, a little salt and a pinch of black pepper. Leave to take on flavour for 10 minutes and serve.

Meat pie

Cooking time: 1 hour and 50 minutes
Ingredients, amounts for 4 people:
pork liver: 7 oz
veal liver: 7 oz
pig's entrails: 5 oz
oil:
bread dough: 1 lb 2 oz
pepper:
chilli pepper:
salt:
tomato sauce:
rendered pork fat/lard

Prepare quite a thick meat sauce as follows: sauté in a spoonful of lard the pig’s entrails, previously washed well and chopped up, the pig’s and veal’s liver cut into strips. When the meat has browned, season with salt and pepper, add a level spoonful of tomato sauce diluted with a little water and some finely chopped red chilli pepper. Mix together and allow the ingredients to cook over a moderate heat. Divide the bread dough into two pieces, one of which should be double the size of the other. Roll out the larger piece into a circle and use it to line a pie tin previously greased with oil; transfer the sautéed meat to the lined pie tin and cover with a second circle of dough. Press the edges of the two circles of dough firmly together so that the filling cannot escape. Put the pie tin into the oven preheated to 170°C/325°F/Gas Mark 3) and bake for about 40 minutes. Then serve.

Fried Aubergines with mozzarella and olives

Cooking time: 40 minutes
Ingredients, amounts for 4 people:

garlic:
basil:
onion: ½
white flour: a little
aubergine: 4
'mozzarella' cheese: 1
olive oil:
black olives: 20
pepper:
tomatoes: 1 lb 2 oz
salt:

Sauté a clove of garlic and the finely chopped onion in 50 g (2 oz) of oil, then add the chopped up tomatoes; season with salt and pepper, add a few basil leaves and a drop of water. Once the tomatoes are well cooked, pass them through a sieve. Peel the aubergines, cut into slices, arrange them in a sieve, salt them and leave like this for about one hour to allow them to lose their bitter water, then wash them and dry them. Flour them lightly and fry in plenty of oil; when they are golden brown, drain them and arrange them in layers in an oven dish, covering each layer with the tomato sauce, the sliced mozzarella and the stoned olives. The last layer should be of tomato sauce; sprinkle with oil and put the dish in the oven heated to 200°C/400°F/Gas Mark 6. Leave for about 15 minutes. Serve hot as side dish; cold as an hors d’oeuvres.

Spaghetti with squid and tomato sauce

Cooking time: 45 minutes
Ingredients, amounts for 4 people:

garlic: 2 cloves
basil:
onion: 1
olive oil:
salt:
tomato sauce:
'spaghetti' (long, thin dried pasta): 12 oz
flying squid: 1 lb 12 ½ oz
sugar

Clean the squids and then, using a pair of scissors, cut them into rings; put them into a saucepan (if possible, a terracotta dish), season lightly with salt and put the pan over heat. Once the water which has formed has been absorbed, pour in the oil, the finely chopped onion and the whole cloves of garlic; sauté the pieces of squid well, and, as soon as they are golden and the onion has cooked down and shrivelled a little, add a generous spoonful of tomato sauce, 3 basil leaves and a pinch of sugar. Mix and cook over low heat; when the sauce separates from the oil, add a little hot water and continue cooking over low heat. Boil the spaghetti, drain and dress them with the sauce, mixing in carefully; Serve the rings of squid as a second course.

Cooked bread

Cooking time: 45 minutes
Ingredients, amounts for 4 people:

garlic:
bay leaf:
grated Pecorino cheese:
olive oil:
stale bread rolls: 4
pepper:
tomatoes: 7 oz
parsley:
salt:
celery:
eggs: 4

Chop up the tomatoes and put them into a saucepan, add the oil, a sprig of parsley, 2 bay leaves, 1 clove of garlic and a stick of celery. Pour about 1,200 L (2 pints) of water into the saucepan, season with salt and pepper and boil for about half an hour. Then filter the stock and pour it into a casserole dish. When it begins to boil, add the bread rolls, sliced and toasted in the oven. Allow them to soften for a few minutes and then remove with a slotted spoon, placing them in soup bowls. Break an egg into the boiling stock and, as soon as it has firmed, remove it carefully with the slotted spoon and place on the slices of bread. Do likewise with the other eggs. Sprinkle with plenty of pecorino cheese and serve immediately.

Anchovies Beccafico style

Cooking time: about 15 minutes
Ingredients, amounts for 4 people:

anchovies: 8 large
garlic:
white flour:
grated Pecorino cheese: 1 oz
soft inside of stale bread (after crust has been removed): 2 oz
olive oil:
oregano:
parsley:
salt:
dry white wine: 1 glass

Open the anchovies in half, remove the central backbone and the head and then immerse them in white wine. Pour the grated breadcrumbs into a mixing bowl, add the cheese, a small handful of finely chopped parsley, a pinch of oregano and a little finely chopped garlic. Mix the ingredients together well with a few drops of oil. Distribute the mixture over the drained halves of the fish and cover with a second anchovy; holding the pairs of anchovies together well, dip them in the flour and then fry them in boiling oil. When the fish are cooked and golden on each side, drain them, place them on absorbent paper and arrange them on a serving dish. They may be served in this way (garnishing the dish with slices of lemon) or covering them with a little tomato sauce.

Last Minute Italien Sponsor Hotels