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.