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Latest stories from Italy
Fri, 14 Mar 2014 | By biancag | Photo Gallery | Scholarship Entry
Ingredients:
FOR THE MALFATTI:
300 grams spinach, previously boiled and drained
300 grams fresh ricotta cheese, with excess water drained
1 egg
3 tablespoons Parmesan cheese (plus extra for garnishing)
2 tablespoons breadcrumbs
a pinch of salt
a ...
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Tags: italy, passport & plate: italy 2014
Fri, 14 Mar 2014 | By nonnasjournal | Photo Gallery | Scholarship Entry
Ingredients Sussamiele 1 # Flour .5 # sugar/.5# honey 1 # almonds, toasted 6 oz melted chocolate 5 oz grape jelly 1 ½ tsp. cinnamon 1 tsp. cloves 1 Orange, zest of ½ c espresso How to prepare this recipe • Cook the honey and ...
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Tags: Passport & Plate: ITALY 2014
Fri, 14 Mar 2014 | By mysha | Photo Gallery | Scholarship Entry
Ingredients - One onion - Guanciale - the official recipe is with pancetta, but I prefer guanciale because it has a better taste, stronger and makes a perfect balance in the overall dish. All the ingredients are pretty plain and actually the dish itself ...
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Fri, 14 Mar 2014 | By purplefoodie | Photo Gallery | Scholarship Entry
***Ingredients***
A. Lady Finger Biscuits
3 eggs, divided
90g caster sugar, divided
1 tsp vanilla extract
60 g all-purpose flour
~2 tbsp icing sugar
B. Creamy Mascarpone
500g mascarpone cheese
4 eggs, separated
90g sugar
C. Coffee Blend
2 ...
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Tags: passport & plate: italy 2014
Fri, 14 Mar 2014 | By melissale | Photo Gallery | Scholarship Entry
Ingredients Pastry - 1 cup self raising flour - 1 cup plain flour - 1/4 cup olive oil - 1/4 cup white wine - 1/3 cup (approx) of water - pinch of salt Filling - 1 tub ricotta (500 gm) - 1 egg - 2 tablespoons of sugar - 1/2 teaspoon cinnamon - Extra ...
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Tags: passport & plate: italy 2014
Fri, 14 Mar 2014 | By vienna79 | Photo Gallery | Scholarship Entry
Ingredients 1 lb. butter 1 lb. vegetable shortening 10 cups sifted flour 1 cup warm milk 1 T. granulated sugar 1 T. vanilla 2 pkgs. yeast 4 eggs, beaten 2 lbs. powdered sugar How to prepare this recipe Cut the shortening and butter ...
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Tags: Passport & Plate: ITALY 2014
Fri, 14 Mar 2014 | By veronica_m | Photo Gallery | Scholarship Entry
Ingredients Shells: 2 cups all-purpose flour 1 tablespoon granulated sugar 1/4 teaspoon kosher salt 1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces 1 egg yolk approximately 3/4 cup dry white wine Filling: 2 cups ricotta cheese ...
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Tags: Passport & Plate: ITALY 2014
Fri, 14 Mar 2014 | By katebailward | Photo Gallery | Scholarship Entry
Ingredients 1 large aubergine (approx 950-1000g) 700g passata 1 clove garlic 1 large handful basil Dried pasta - traditionally this should be maccheroni. However, any short pasta shape which will hold onto the chunky sauce will work - fusilli or penne, ...
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Tags: Passport & Plate: ITALY 2014
Fri, 14 Mar 2014 | By italy-lover | Photo Gallery | Scholarship Entry
Ingredients • 1/2 Lb - Spaghetti • 1/2 Cup - Guanciale or Pancetta • 3 Cups - Crushed tomatoes • 1/2 Cup - White wine • 1 Medium onion • 1/2 Cup - Pecorino romano • 1 Peperoncino • 2 Leaves fresh basil • EV olive oil How to prepare ...
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Tags: Passport & Plate: ITALY 2014
Thu, 13 Mar 2014 | By foozdarije | Photo Gallery | Scholarship Entry
Ingredients 2 whole eggs and one yolk extra 150 g sugar 120 g flour 125 ml olive oil 2 tspoons of baking powder 1 tblspoon of vanilla extract zest of one orange 3 grated apples How to prepare this recipe Preheat the oven to 175 degrees Celsius....
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Tags: passport & plate: italy 2014
Thu, 13 Mar 2014 | By chiara | Photo Gallery | Scholarship Entry
Ingredients 1. 2 ½ cups all-purpose flour 2. 4 eggs 3. Pinch of salt 4. 2 tablespoons olive oil 5. 5 very ripe tomatoes (any variety, I use roma and truss) 6. 1 red onion 7. 2 cloves garlic 8. 3 slices of pancetta 9. 3 heaped tablespoons ...
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Tags: Passport & Plate: ITALY 2014
Thu, 13 Mar 2014 | By marijana | Photo Gallery | Scholarship Entry
Ingredients For the yeast: 10 g fresh yeast 1 tsp sugar 2 tbsp lukewarm water For the dough: 300g all purpose flour 1 teaspoon salt 150ml lukewarm water 3 tbsp olive oil 1 tsp honey For the topping: 150 g sweet (grappolo) cherry tomatoes black olives ...
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Tags: Passport & Plate: ITALY 2014
Thu, 13 Mar 2014 | By sabokkie | Photo Gallery | Scholarship Entry
Ingredients 2 chicken breasts, cooked and shredded (I prefer to use the breasts of a rotisserie chicken for simplicity's sake, but you can also grill or bake your own; this is also an opportunity to use up leftover chicken from a Sunday roast chicken ...
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Tags: Passport & Plate: ITALY 2014
Thu, 13 Mar 2014 | By bethconnolly | 
Flickr Photo Gallery | Scholarship Entry
Ingredients 2-3 tablespoons olive oil 3 15-ounce cans of chickpeas 1 cup water 3 cloves garlic, finely chopped 2 sprigs fresh rosemary Salt and pepper to taste How to prepare this recipe Heat 1 tablespoon of olive oil in a large pot. Drain ...
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Tags: Passport & Plate: ITALY 2014
Thu, 13 Mar 2014 | By gracienne | Photo Gallery | Scholarship Entry
Ingredients:
1 pkt spaghetti
1 kg fresh vongole (clams)
1 clove garlic
1 tablespoon of salt
1/4 cup olive oil
2L of water
fresh sprigs of parsley (home grown is best)
HOW TO PREPARE THE RECIPE
Prepare clams:
Remove any chipped pieces of shell ...
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