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Il Parrozzo
The Abruzzo, land of farmers and livestock breeders, is the home of many typical products. We have chosen a recipe much loved by the poet Gabriele D’Annunzio - an almond dessert called Il Parrozzo. Chop up 200 g almonds then add 150 g semolina, the grated rind of 1 lemon and mix together. Whip 6 egg whites into peaks with a pinch of salt, mix into the 6 yolks and 200 g sugar and then combine ...
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Little ears pasta with turnip-tops
For 2 people, 1 kg turnip-tops, some chilli pepper and half an onion are required. Soften the chopped onion in the hot oil with the chilli pepper and add the prepared turnip-tops and salt to taste. Cook the orecchiette pasta then drain it and mix it into the cooked vegetables. Serve piping hot. An alternative is to mix some ricotta into the vegetables just before adding the pasta. Mix and add pepper....
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Pork skin rolls
A hot dish particularly appropriate for winter containing lard, a typical ingredient of southern Italian cooking. In melted lard brown 3 cloves of garlic, 2 finely chopped chilli peppers and a sprig of parsley. Gently boil the thin pork skin strips for 10 minutes. Remove and cover them with the fried mixture and finely sliced lard (200g in all). Roll up the pork skin strips (cotenne) and secure ...
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Tripe
The flavoursome Calabrian cuisine has red chilli pepper as a basic ingredient in most of its dishes. One of the region’s most celebrated dishes is tripe cooked with beef or pork entrails in a tomato sauce. The dish must be cooked slowly to prevent the tripe becoming tough and to allow the flavour of the spicy red pepper, finely chopped and abundant, to penetrate the dish. Serve ...
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Stuffed peppers
The best peppers to use are large red capsicums. Scorch the peppers and remove the thin outer skin. Fry some aubergine and mix well with breadcrumbs, parsley, capers, garlic, olive oil and a beaten egg yolk. Use this soft mixture to fill the peppers then bake them for about 40 minutes....
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Romagna flat bread
Whereas once they were cooked over hot coals, today there are specially designed electric griddles for the job. The true piadana is made from combining 500 g flour with 50 g lard, a pinch of salt, 1 tbsp baking powder and sufficient water to bind the dough into a compact stiff ball. Roll out the dough 1/2cm thick and cut out circles of about 15cm diameter. Prick all over as they cook on the griddle. ...
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Apple strudel
Prepare the pastry by sifting 250 g flour on a work surface. Add 1 egg, salt, oil and a little water to bind the pastry until it forms a smooth ball of dough. Oil it lightly and leave to rest. Meanwhile mix 2 kg sliced apples with 150g pinenuts, 30 g cinnamon, 300 g sugar and a sprinkling of fine breadcrumbs. Roll out the pastry, cover with the filling and roll up and place on a baking tray. Brush ...
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Chicken with sweet peppers
Roman cooking is simple; to flavour its dishes lots of lightly fried onions and minced meat are used. A true typical country style recipe for a second course, and one found in many Roman restaurants, is chicken with sweet peppers. To serve four people, lightly fry some garlic in a pan (preferably earthenware) until golden. Add 1 kg chicken pieces and brown. Add salt, pepper and half a glass of ...
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Genoese pesto
Used mainly as a pasta sauce, pesto is also excellent spread on slices of salad tomatoes, on crostini (toasted or crispy slices of bread) or added to soup. The main ingredient for pesto alla genovese is basil (3 bunches for 4 people), but also garlic (one clove), pinenuts (1 tablespoon), cheese, and finally a good quality virgin olive oil guarantees the unique flavour of this sauce. Traditionally, ...
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Milanese rice
Milan, the capital of Lombardy, gives its name to this delightful dish: risotto alla milanese. To prepare the genuine risotto alla milanese there has to be the chopped onion slowly fried in butter. The rice is added and mixed well with a wooden spoon until the fried onions are absorbed. Mix in the saffron threads then add hot broth and some wine a little at a time. When the rice has absorbed all ...
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