domenica 29 gennaio 2012


Today I woke up early even if it was saturday (the baby wakes me up at 7 with no problems!!she is the perfect alarmclock) and after breakfast I instantly got down to work... in the afternoon we would have gone to a rugby match with our son and I wanted to prepare a mountain of meatballs to give some verve to our guys.
In the meantime I thought, why not, I could also think about a videorecipe so I made up a little bit and started.
So, the result is that in the videorecipe I made four beautiful big meatballs and then.....other 3 chilograms of dough in balls as big as olives....a mountain!
Children freaked out for this delicious snack and everybody was wandering asking "who made this??that's delicious! " wowowowow!
Children's compliments are always true so it's double score!! 3 chilograms of meatballs disapperaed in a sec.
So, let's see how I did this miracle!!!!


difficulty: easy
time: 30 minutes plus 10 for frying

for 2 people (you can expand the doses as you want...for 100 people too!)

what i need:
-400 grams of fine chopped meat (beef and chicken)
-70 grams of Mortadella (bologna)
-30 grams of bread crumbs plus other 50 to bread the meatballs)
-1 egg plus another one to bread the meatballs
-30 grams grounded parmigiano cheese
-1 garlic clove
-a handful of parsley
-salt and pepper
-500ml frying oil

-a big  mixing bowl

-a kitchen knife
-a cutting board
-a garlic press
-a dish
-two small cups, one for bread and the other for the egg

Soo...first of all finely chop Bologna and parsley togheter with the knife (or the mixer if yuou want to do faster but i think it's better to practice with the knife) then put it  in the mixing bowl together with  meat, smashed garlic,egg, cheese and  bread crumbles, a little bit of pepper and a small spoon of salt then mix well with your hands. When it's perfectly mixed form some balls big as golf ones. Beat the other egg in the cup with a pinch of salt and then pass the balls in it, then in breadcrums and repeat another time. Heat frying oil and when it's hot fry the meatballs until they golden. Olive size: 2 minutes: golf balls size: 5 minutes.

venerdì 27 gennaio 2012


Eggplant's parmigiana is a passepartout dish. Everybody likes it. And when I say everybody I don't exceed.
Even  fussy children love it.
In its countless versions it is perfect for every occurrence, so it became my piece de resistance and I usually prepare enormous ones for birthdays, parties, every kind of meetings....and people is clearly moved and thanks...and asks... "who made those gorgeous aubergines?".Me, obviously! Saint parmigiana.
That's because Parmigiana is always good, it is delicious hot, cold, the day, I guess it's time to reveal how to make this delicious plate, and if you want to discover, also the other ones I prepare day by day for family and friends.

difficulty: medium
time: 40 minutes plus 20 in oven

what I need:
-1 aubergine (400grams)
-125 grams of mozzarella cheese
-70 grams of flour
-2 spoons of  grated parmesan cheese
-1 can of tomato pulp
-1garlic clove
-4 basil leaves
-1 spoon of brown sugar
-half spoon of olive oil
-300 ml frying oil
-salt and pepper

-2 ceramic ramekins
-a sharp knife
-a cutting board
-a skimmer or tongs as you prefer, to pick up fried slices
-a wooden spoon
-a garlic press
-a big bowl
-a dish (for flour)
-another dish (to put fried slices)
-kitchen paper
-a 24cm frying pan
-a small sautepan

Cut the aubergine in 0,5 cm slices with the sharp knife and put them in a bowl with a pinch of salt. In the meantime put the olive oil in the bigger pan with the smashed garlic and cook for a minute medium flame, mixing with the wooden spoon.... Watch out don't burn the garlic please! Then put tomato in the pan, mix and add sugar , a small spoon of salt and basil. Cook for 15 minutes medium flame mixing sometimes. When it's ready add some black pepper.
Preheat the oven 180°.
Pour frying oil in the smaller pan and heaten it... dry the aubergine slices with kitchen paper, pass them in flour and fry  in boiling oil for 2 minutes per side until they golden, then pick them up and dry them in kitchen paper. Put a spoon of tomato sauce in  the cocottes, then a slice of aubergine, then a layer of mozzarella cheese and go on four times. The last layer will be covered with parmesan cheese.
Cook the Parmigiana for 20 minutes until they golden in the topping. When they are warm decorate them with a fresh basil leave then serve!!!!!!!!