Carmelia's Cookingsection
Have you enjoyed the Italian food this summer?
When we in Italy
regular guest of Giovanni and Teresa We are always treated to a
delicious Tuscan meal. Carmelina, this sturdy Italian lady, who in the
household of Giovanni and Teresa excellent cooks the upper hand. We
have therefore decided to delicious dishes from Carmelina to the
Netherlands. Regular recipes here that use the "Tuscany Feeling" again
you get back to the Netherlands / Belgium. All cases where you have a
good recipe, mail it to us. Our taste buds are already restless!
PANZANELLA
Dry white bread soaked in as much bread water. Crush it, it should be grainy. Sprinkle with salt and good vinegar. Then
add some chopped tomatoes, onions, pickles and sellerie. Mix together
well and add chopped fresh basil. Leave a can of tuna and drain it is
finally put through. The amount depends on the number of people and of
course hunger. Put the mixture in the refrigerator so everything in the
bread to attract. With a glass of red wine a delicious summer recipe as
you yourself do not wish for better.
Carmelina'S TOMATO SAUCE
Amenities: 1 to 2 pounds fresh tomatoes, onions, garlic, stock cube, pepper, salt, anchovy fillets, cheese
Cook the tomatoes and leave them under cold water then scared. Peel the
tomatoes and cut them into small pieces. Peel the onions and garlic and
chop them small. Then fry in olive oil. When these are delicious baked,
the tomatoes do. Add pepper / salt and stock cube to a (test for taste
1 or 2) Finally add 4 anchovies, and grated cheese. Let everything
simmer 1 hours. This sauce tastes great with Spaghetti, Tagliatelle or
Penne. When the pasta is always served in a little butter, then the
sauce and finish with parmesan.
PASTA FROM THE OVEN WITH PESTO OF SARDINES
Amenities: 2 cans of sardines, parsley, capers, stale bread, garlic, pepper / salt, parmesan and pasta of your choice.
Set before the sardinespesto is already making a pan of water on the
fire and cook it al dente pasta of your choice. Make sardines clean in
the meantime. Make a mixture of stale bread, sardines, garlic, capers.
Season to taste with salt and pepper. Add to it some to make an extra
dash of saucy olijolie far. When the pasta is ready, place in a well
greased baking dish. Put the sardines on top of pesto and sprinkle
generously with Parmesan and an extra dash of olive oil. Set the oven
dish 15 minutes in an oven at 200 degrees.
TAGLIATELLE WITH PESTO
Amenities: 4 cloves garlic, 125 gr. pecorino cheese (or cheese) 25 gr.
pine nuts, 250 gr. fresh basil, 1 tablespoon dried marjoram, big shot
of olive oil, and salt and pepper 500 gr. Green tagliatelle.
Pick the basil leaves and take them on a few for garnish. Put the
leaves, peeled garlic cloves, pine nuts and marjoram in the food
(mortar) and make this a smooth paste. Grate about 100 g of the
pecorino and add. Stir slowly 4 tablespoons olive oil and 2 tablespoons
hot water into the sauce. Cook the tagliatelle in salted water and a
dash of olive oil. Divide between four plates of tagliatelle, add the
pasta over it and sprinkle with the remaining pecorino and remaining
basil.
