Advertisements

Category Archives: Primi Piatti

Pasta Sauces Cooking Class

Screen Shot 2017-05-25 at 8.58.21 AM

Calling all the pasta lovers in LA!!!

Join me for a fun and delicious cooking class at the Italian Cultural Institute of Los Angeles and learn how to prepare the best Italian pasta sauces with the finest ingredients (Parmigiano Reggiano Bertozzi, Pasta Zara) :

CARBONARA

PESTO

RAGU’

ARRABBIATA

Saturday, JUNE 17, 2017
10:30 AM – 1 PM
Italian Cultural Institute
1023 Hilgard Avenue – LA 90024
Space is limited! RSVP required
please call 310-824-7408 or email to classes.iicla@esteri.it to register 

 

Eat well, be happy!

#aqueeninthekitchen #pasta #losangeles #bertozziamerica

Advertisements

Lasagne Patate E Zucchine (Potato And Zucchini Lasagna)

IMG_1820

Let’s prepare a delicious, healthy lasagna made with zucchine (Italian zucchini) and potatoes. This lasagna is a lighter and yummy alternative to the traditional meat lasagna, perfectly suitable for vegetarians and people with tomato intolerance. For this dish I used the freshest organic produce picked at my local farmers market and the highest quality of dairies. Enjoy every single bite.

Fun facts :

Even though zucchini have their ancestry in America, were developed in Italy in the second half of the 19th century.

Buon Appetito!!!

Photo by Ale Gambini – A Queen In The Kitchen

 

Servings : 6

Difficulty : intermediate

Prep Time : 40 min.

Cook Time : 35 min.

 

INGREDIENTS

1 package (12 oz) fresh lasagna sheets

3 tbsp Extra Virgin Olive Oil

1 garlic clove

2 large zucchini

2 medium potatoes

1 cup water, warm

2 cups whole milk, warm

4 tbsp unsalted butter

4 tbsp flour

1 pinch ground nutmeg

salt and pepper, to taste

1 cup Parmigiano Reggiano, grated

 

DIRECTIONS

Preheat oven at 350 F degrees.

Wash, dry and cut into thin rounds the zucchini.

Peel, wash, dry and cut into thin rounds the potatoes.

In a large skillet, brown the garlic with Extra Virgin Olive Oil. Remove the garlic and add zucchini and potatoes. Sauté for a couple of minutes, than add 1 cup of warm water, salt and pepper to taste and cook at medium heat until tender.

In the meantime, prepare the béchamel sauce melting the butter in a medium sauce pan over low heat. Remove the butter from heat then add the flour and stir until smooth. Slowly pour in the warm milk, whisking continuously. Return the mixture over medium heat, add nutmeg and cook until just thick. Set aside.

Boil the lasagna sheets on a large skillet of salted boiling water for a couple of minutes, then remove and lay on a kitchen towel to dry.

To assemble the Lasagna, grease the bottom of a rectangular baking dish with a knob of butter then spread over a couple of tablespoons of béchamel sauce. Place the first layer of lasagna sheets than some zucchini and potatoes, spread over some  béchamel sauce and sprinkle with Parmigiano Reggiano.

Repeat (lasagna sheets, béchamel sauce, zucchini and potatoes, Parmigiano Reggiano) for other 3 times or until all the ingredients are gone. (I usually prepare my lasagna with no more than 4 layers).

Cook for 35 minutes.

Allow to cool for 10 minutes before serving.

Spaghetti With Asparagus Pesto

img_8976
The Italian word PESTO (literally “to trample”) usually refers to the sauce originating in the city of Genoa (Liguria), made with basil, garlic, EVOO , Parmigiano Reggiano PDO, pecorino cheese, pine nuts and coarse salt. Pesto is traditionally prepared in a marble mortar with a wooden pestle and could be prepared with various ingredients such as arugula and walnuts or sun-dried tomatoes or spinach and nuts. This is my version of pesto, made with two of my favorite ingredients : asparagus and pistachio.
Quick and easy to make, this sauce can be tossed over any kind of pasta.
Remember to cook the pasta “al dente” (cooked but still firm) and enjoy.
Buon Appetito!
EasterGreenPie_BLAD blog - 025
img_8926
Photo by Ale Gambini – BreadLoveAndDreams
Yields: 4 servings
Difficulty : easy
Prep: 20 min. 
Cook: 15 min.

Ingredients

12 ounces spaghetti

1 bunch fresh asparagus, washed and trimmed

1/4 cup raw pistachios

1 garlic clove

1/3 cup Parmigiano Reggiano, freshly grated

Extra Virgin Olive Oil, as much as needed

salt and pepper, to taste

Directions

Boil the asparagus in a large skillet of salted water until tender, then drain with a slotted spoon and reserve some cooking water. 

Cut the asparagus in small pieces, add the garlic clove, pistachios, parmesan cheese, olive oil, salt and pepper, cooking water and blend with a hand or stand blender until very creamy and smooth. 

Boil the spaghetti in a large pot of salted water until “al dente”. 

Drain and toss the spaghetti with asparagus pesto. 

Serve garnished with crushed pistachios and sprinkled with Parmigiano Reggiano cheese.

Potato Gnocchi

gnocchi-con-sugo-di-noci_blad-blog-070

“Giovedì gnocchi, Venerdì pesce, Sabato trippa”.

“Thursday gnocchi, Friday fish and Saturday tripe”.

Italian saying.

Thursday is the day on which people in many parts of Italy prepare gnocchi. Many restaurants offer gnocchi on theirs menus too.

Potato gnocchi are traditional Italian little dumplings made with potatoes and flour, served as PRIMO (first course). Despite the simplicity of this recipe, gnocchi are a very versatile food. Delicious with any kind of condiment, I usually toss mine with tomato sauce or ragu’ (Italian meat sauce), but they are superb also with browned butter and sage, sprinkled with freshly grated Parmigiano Reggiano.

Simple, quick, inexpensive and delicious, the perfect alternative to pasta.

Buon Appetito!!!

…another delicious recipe included in #aqueeninthekitchen

2

A Queen In The Kitchen

Authored by Ale Gambini

Photos by Maurizio OTTO De Togni

L.A.-based Italian food writer Ale Gambini presents traditional Milanese and Northern Italian dishes, handed down from her beloved Nonna Fernanda. Nearly a century of authentic Italian recipes, accurately explained step-by-step, prepared using only the freshest, finest and healthiest ingredients that are native to the region of Lombardy and Northern Italy in general. This book includes the staples of the Milanese cuisine such as Milanese risotto, veal ossobuco and Panettone (Christmas sweet bread).

Available on:

buy4

Amazon.com (US)CA, Amazon Europe: (ITFRESDE) and UK.

Photo by Ale Gambini & Maurizio “OttO” De Togni – BreadLoveAndDreams

Yields : 4 to 6 servings

Difficulty : easy

Prep Time : 40 min.

Cook Time : 2 min.

INGREDIENTS

2 pounds potatoes

2 cup all-purpose flour

1 pinch sea salt

1 egg

DIRECTIONS

Fill a medium pot with cold water and salt.

Peel and wash the potatoes and place them into  the pot.

Bring to boil and cook until the potatoes are tender throughout.

Flour a work surface.

Place the flour in the center of the floured work surface.

Make a well and mash the potatoes with a potato ricer into it.

Add the egg and a pinch of salt.

Mix all the ingredients together with a fork then knead with your hands.

Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces.

Drop the gnocchi into a pot of  boiling salted water and cook until they rise on top  (usually 1 minute).

Remove the gnocchi quickly with a skimmer, shake off the excess of water and plate the gnocchi.

Toss with tomato sauce, ragu’ sauce or browned butter and sage.

Sprinkle with Parmigiano cheese.

 

 

Creamy Potato Leek Soup

Leek Potato Soup_BLAD - 07

This surprisingly creamy potato leek soup is the perfect way to warm the body and the soul on a rainy day.
The only “rule” to prepare this delicious and healthy soup is to use fresh and organically grown ingredients.
Enjoy hot, with a sprinkle of ground black pepper and a dash of heavy cream on top.

Buon Appetito!

Photo by Ale Gambini & Maurizio “OttO” De Togni – BreadLoveAndDreams.com

 

Yield : 4 servings

Difficulty : easy

Prep Time : 20 min.

Cook Time : 45 min.

 

INGREDIENTS

2 tbsp Extra Virgin Olive Oil
1/2 onion, chopped
3 medium yukon gold potatoes, diced
3 medium leeks, cleaned and tiny sliced
4 cups vegetable stock
1 cup heavy cream
salt & pepper to taste

DIRECTIONS
In a large pot, sauté the onion with couple of tablespoons of Extra Virgin Olive Oil until golden.
Add the potatoes and leeks and cook for 5 minutes or until they start to soften.
Cover with vegetable stock and bring to boil adding salt and pepper to taste.
Reduce the heat and simmer until vegetables are tender.
Remove from heat and blend with a hand blender until smooth and creamy.
Bring the soup back to heat, stir in one cup of heavy cream and cook 5 minutes.
Serve hot sprinkled with ground black pepper and a dash of heavy cream.

 

 

Happy National Spaghetti Day!

img_8976
The Italian word PESTO (literally “to trample”) usually refers to the sauce originating in the city of Genoa (Liguria), made with basil, garlic, EVOO , Parmigiano Reggiano PDO, pecorino cheese, pine nuts and coarse salt. Pesto is traditionally prepared in a marble mortar with a wooden pestle and could be prepared with various ingredients such as arugula and walnuts or sun-dried tomatoes or spinach and nuts. This is my version of pesto, made with two of my favorite ingredients : asparagus and pistachio.
Quick and easy to make, this sauce can be tossed over any kind of pasta.
Remember to cook the pasta “al dente” (cooked but still firm) and enjoy.
Buon Appetito!
#nationalspaghettiday
Photo by Ale Gambini – BreadLoveAndDreams
Yields: 4 servings
Difficulty : easy
Prep: 20 min. 
Cook: 15 min.

Ingredients

12 ounces spaghetti

1 bunch fresh asparagus, washed and trimmed

1/4 cup raw pistachios

1 garlic clove

1/3 cup Parmigiano Reggiano, freshly grated

Extra Virgin Olive Oil, as much as needed

salt and pepper, to taste

Directions

Boil the asparagus in a large skillet of salted water until tender, then drain with a slotted spoon and reserve some cooking water. 

Cut the asparagus in small pieces, add the garlic clove, pistachios, parmesan cheese, olive oil, salt and pepper, cooking water and blend with a hand or stand blender until very creamy and smooth. 

Boil the spaghetti in a large pot of salted water until “al dente”. 

Drain and toss the spaghetti with asparagus pesto. 

Serve garnished with crushed pistachios and sprinkled with Parmigiano Reggiano cheese.

Gnocchetti Della Valchiavenna (Valchiavenna Milk And Bread Dumplings)

gnocchettidellavalchiavenna_blad-blog-55

Gnocchetti della Valchiavenna, also known as Pizzoccheri della Valchiavenna (Valchiavenna Pizzoccheri ), are delicious tiny dumplings made with stale bread, flour, milk and tossed with Valtellina Casera cheese, Grana padano cheese, browned butter and sage sauce. Traditionally they were shaped with the help of two teaspoons, I personally love to shape them with the spaetzle maker. The spaetzle maker is the kitchen tool that forces the batter through with a back-and-forth motion when the reservoir is full of  mixture.

The Valchiavenna is an alpine region located to the north of Lake Como in the province of Sondrio (Lombardy region). The Valchiavenna is the home of the CROTTI, small natural rocky cellars where cheese and salami of the valley are preserved.

Buon Appetito!!!

GnocchettiDellaValchiavenna_BLAD blog - 06 copy

GnocchettiDellaValchiavenna_BLAD blog - 33 copy

GnocchettiDellaValchiavenna_BLAD blog - 42 copy

Photo by Ale Gambini – BreadLoveAndDreams

Serves : 4
Difficulty : easy
Prep Time : 20 min.
Cook Time : 2 min.

INGREDIENTS

4 cups flour type 00
1 stale bread roll
1 cup whole milk
water, as much as needed
7 oz Casera cheese PDO, diced
1 large potato, diced
3 oz Grana Padano cheese, grated
7 tbsp unsalted butter
1 garlic clove
5 sage leaves
ground peppercorn, to taste

DIRECTIONS

Soak the bread with the milk, let it soften for 1 hour.
In a large bowl, place the flour and the soaked bread, mix well adding a little water until a soft mixture forms.
In a large pot of boiling salted water, boil the potatoes until fork tender.
Place the spaetzle maker right over the pot, fill it with some mixture then allow the little dumplings to fall directly into the water. Continue until all the mixture is gone.
Cook for a few minutes, then drain dumplings and potatoes with a slotted spoon and place over a baking dish.
Meanwhile, brown the butter with garlic and sage in a medium skillet.
Add the diced Casera cheese to the dumplings, sprinkle with grated Grana Padano and pour over the browned butter sauce.
Stir all the ingredients together until well combined.
Serve hot, sprinkled with black pepper.