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PLATS DE LA MAISON

Bean Soup

Ingredients: 500 g of white beans, 2 garlic cloves, 3 celery sticks, 10 small tomatoes, 2 carrots, 5 potatoes, 2 prickly lettuces, oil, salt and red pepper.

Leave the beans overnight in warm and salted water. Half fill a large saucepan with water and add salt, the strained beans and the garlic cloves. It must cook for 2 hours. Then chop all the other ingredients (celery, carrots, potatoes, tomatoes and prickly lettuces) and add them to the soup. Once cooked add oil and red pepper to season. It must cook on a slow fire and should be served with croutons.

Eggplant meatballs

Ingredients: 1kg of eggplants, 4 slices of stale bread, 150g of smoked ham, 100g of grated parmesan, 300g of canned tuna (in oil), 2 eggs, basil, breadcrumbs.

Wash the eggplants and cook them in the oven for 30 minutes at 150°C, let them cool, remove the peel, cut them into tiny pieces, and squash them with a fork. Wet the stale bread with water after having removed the crust and squeeze it. Mix the eggplants, the bread and the minced smoked ham, tuna and basil then add the egg yolks. Make the meatballs, wet them with the egg whites and then roll them on a bed of breadcrumbs. Fry the meatballs in boiling vegetable oil and serve hot.

Rice “supplì”

2 soup cubes, one litre of water, 500g of rice, 300g of mozzarella cheese, 60g of butter, 1 onion, 100g of breadcrumbs, 100g of parmesan, 3 eggs, ½ a glass of wine, oil to fry.

Put the soup cubes in the water and bring to a boil. Simmer the chopped onion in the butter till brown, add the wine, let it evaporate and only then add the rice. Mix well and continue doing so until the rice is cooked. In the meanwhile it will be necessary to add slowly the soup as to prevent the rice from burning. Once cooked, the rice must be left to cool and only after must the parmesan and the egg yolks be added. All has to be once again stirred well. Cut the mozzarella into small pieces, beat the egg whites and prepare the breadcrumbs. Make small balls of rice with in the centre a piece of mozzarella cheese. Pass these rice balls first in the egg white and then in the breadcrumbs. Must be fried in very hot vegetable oil.

Baked cheese omelet

4 eggs, 1/2 litre of milk, 4 tablespoons of flour, salt, parsley to taste. For the roux sauce filling: 1/4 litre of milk, 50 grams of butter, 3 tablespoons of flour, 100 grams of cooked ham (if desidere), 500 grams of mixed cheese, 200 grams of mozzarella.

Prepare some thin, circular omelets (pancake style). Make a roux sauce has cooled, add the chopped cheese and ham. Spoon the sauce onto each omelet. Roll the filled omelet and then put them in the fridge. At moment of serving, cut each omelet into 3 equal portions and place the pieces in a ceramic oven dish. Back for 7/8 minutes in an oven at 250°.

Fennel - mother's style

6 fennel, 6 eggs, 6 tablespoons of grated parmesan, 100 grams of butter, parsley, salt and pepper.

Quarter the fennel and cook in boiling water. When soft, drain and put to one side. Beat the eggs and add the parmesan cheese, salt, pepper and chopped parsley. Add the fennel to the eggs and mix well. Pour the mixture into a buttered baking dish. Cover with knobs of butter and bake in an oven (at 180°) for 10 minutes. Serve hot.

Pepper au gratin - Anna's style

1 Kilo of peppers, 100 grams of cooked ham, 3 slices of stale bread, 100 grams of greated parmesan cheese, 200 grams of tuna fish in oil, 2 hard boiled eggs, basil, oil, breadcrumbs.

Cut the peppers into wide strips and roast. Remove the crusts from the bread and soak in water. When soft, drain off excess liquid. Mince toghether the ham, tuna, hard boiled eggs and the basil. Add the parmesan cheese and the bread (reduced to a paste). Mix thoroughly.
Fill the slices of pepper and then roll them into tube shapes. Arrange the peppers is a round oven dish and cover with breadcrumbs. Spoon some olive oil over the peppers. Bake for 15 minutes in an oven at 150°.

Pasta tube salad or “moonshine” salad

500 grams of pasta tubes, 500 grams of sald tomatoes, oil, salt, basil, 500 grams of mozzarella, olives, garlic, salted anchovies.

Prepare a salad using the tomatoes, garlic, basil, olives, oil and salt. Remove the salt from the anchovies and then wash in vinegar. Dice the mozzarella and add to the salad. Put the salad to one side to marinate. Cook the pasta in boiling, salted water. When ready, drain and then add a little oil. When cool, add the pasta to the salad.
This dish is ideal for “al fresco” suppers but can be served on any occasion. (Double the ingredients in accordance to the number of guests).

Endive Pie

a packet of frozen flakey pastry, 3 endives, olive, oil, salt, black olives, raisins, pine kernels, snchovies in oil, garlie.

The quantities of the above ingredients can be left to personal taste. Place the thoroughly rinsed endive in a saucepan with oil, a clove of garlie, salt, stoned olives, raisins, pine kernels, anchovies, and a glass of water. Leave to cook in a covered saucepan for twenty minutes, then remove the saucepan lid and cook over a high flame until the endive have absorbed all the excess liquid. Line a greased and floured pie dish with the pastry, keeping a portion to one side to later top the pie.
Pour the endive mixture into the pie case and top with the remaining pastry. Brush the pie top with beaten eggs and prick using a fork. bake at 180° for one hour. Serve warm or cold.

Pepper "Yole"

600 grams of Peppers, stoned, black olives, garlic, salt, oil, pine kernels, basil, mandarin peel - cut into strips, 4 slices of french toast.

Place the peppers in a preheated oven (at 150°): (fro twenty) minutes.
When cool, peel and put to one side. In a saucepan, brown plenty of chopped garlic in oil. Add a generous portion of pine kernels, stoned, black olives and a few of mandarin peel. Leave to simmer, mixing with a wooden spoon. To this mixture, add the peeled peppers, the chopped basil and salt.
Before removing from the heat, crumble the french toast onto the mixture.
The pepper sauce can be served with rice or with pasta tubes.

Potato bake

2 kilos of potatoses,150 grams of butter, 3 tablespoons of grated parmesan cheese, 4 eggs, salt, pepper, 15 grams of chopped ham, 300 grams of chopped mozzarella, 100 grams of breadcrumbs, 100 grams of chopped salami.

Boil the potatoes in salted water for 40 minutes, then peel and mash them. Blend the hot, mashed potatoes with 100 grams of butter.
Continue to blend while adding the grated parmesan, the eggs, the ham the salami and the mozzarella, a little at a time.
Grease a baking dish and coat with the breadcrumbs.
Fill the dish with the potato mixture (press down with a spoon to ensure that the potato is packed firmly into the dish).
Sprinkle with breadcrumbs and knobs of butter. Bake in an oven 180° for 30 minutes. This dish can be served warm but is especially good served cold.

Potato omeletbake

8 eggs, 1/2 kilo of fried, diced potato, 200 grams of chopped, mixed cheese, 100 grams of chopped salami, chopped parsley, salt, pepper.

Beat the eggs and then add the cooked, fried potatoes, chopped cheese salami and parsley together with the salt and pepper to taste. In a frying pan cook the omelet in boiling oil, ensuring that it is cooked an both sides. (Toss the omelet with the aid of the frying-pan lid).

Aubergine parmesan

Ingredients: 1 kilo of aubergine, salt, 3 eggs, sunflower seed oil, 400 grams of mozzarella, 600 grams of grated parmesan cheese, basil, 250 grams of tomato, garlic.

In a small saucepan, lightl brown a clove of garlic in two tablespoons of oil. Add the tomatoes and simmer for 10 minutes, then leave to one side. Peel and slice the aubergines thinly then cover with salt. Leave to one side for 15 minutes.
Coat the aubergines in beaten egg and fry in boiling oil, a few at a time. In a oven dish, arrange a layer of aubergines. Spoon the tomato sauce over the aubergines then sprinkle with the chopped mozzarella and basil. Repeat. The last layer of aubergines should be topped with tomato sauce and grated parmesan cheese. Bake in a hot oven for 30 minutes.

Squid with potatoes

Ingredients: 1 kilo of squid, 1 kilo of potatoes, 500 grams of peeled plum tomatoes, 1/2 glass of oil, 1 glass of wine, 2 cloves of garlic, parsley, chilli - to taste.

Clean the squid and cut into pieces.
Fry the squid in a saucepan together with the oil, garlic and chilli.
During the cooking time, the squid will give off liquid, at this stage add the wine and salt and continue the cook until all liquid has evaporated. Peel and quarter the potatoes and add with the tomatoes, to the squid.
Cover the saucepan and leave to cook, over a low flame, for 40 minutes. Then add the chopped parsley. Serve warm.

Meatballs

Ingredients: ½ kilo of lean, minced beef, 4 slices of stale bread, 3 tablespoons of parmesan cheese, 2 eggs, pepper, salt, breadcrumbs, parsley to taste, oil for frying.

Place the slices of bread in a bowl of cold water. When the bread has absorbed the water, drain off excess liquid and add the minced beef, parmesan cheese, eggs, salt, pepper and parsley, to taste. Mix together well and then roll the meatballs to the desired size.
Coat the meatballs with the breadcrumbs. Fry them, a few at a time, in boiling oil. These meatballs can be served simply fried or can be added to a precooked tomato sauce.

Artichokes with potatoes

Ingredients: 8 artichokes, 8 potatoes, 2 cloves of garlic, salt, parsley, oil, 1 glass of water, chilli.

Clean the artichokes and cut into slices. Peel and quarter the potatoes.
Place the artichokes and potatoes in a casserole dish with the oil, salt, chilli, parsley and the garlic. Add a glass of water and cover. Leave to cook for 30 minutes.

Tasty steak in breadcrumbs

Ingredients: 4 steak weighing 150 grams each, breadcrumbs, 2 eggs, parsley (chopped), 2 tablespoons of parmesan cheese, salt and pepper.

Pound the meat well with a meat-tenderizer. Beat the eggs and add the salt, pepper and parmesan cheese. On a flat surface, mix the breadcrumbs and the chopped parsley. Coat the steaks with the beaten egg and then with the breadcrumbs. Pound the meat again to ensure that they are perfectly covered with the breadcrumbs. Fry the steaks in butter and olive oil.

Country style pie

Ingredients: a packet of frozen, flakey pastry, 300 grams of roux sauce, 200 grams of cooked ham, 100 grams of salami, 300 grams of mozzarella, grated nutmeg, marjoram, 3 eggs, pepper.

Line a pie dish with the pastry, keeping a portion to one side to later top the pie. Mix the roux sauce with the eggs, ham, salami, mozzarella, grated nutmeg, a leaf of marjoram and pepper to taste.
Pour the mixture into the pastry case and then top with the remaining pastry. Brush the pie top with beaten egg and prick using a fork.
Bake at 180° for one hour. Serve warm or cold. This pie can also be served after a few days.

Homemade apple cake

Ingredients: 600 grams of apples, 600 grams of flour, 250 grams of sugar, 120n grams of melted butter, 2 eggs, ½ glass of milk, lemon or orange peel (grated), baking powder.

Cut the apples into slices and sprinkle with a teaspoon of sugar.
Leave to one side.
Mix the flour with the rest of the sugar, the eggs, melted butter and milk. Continue mixing and add the baking powder and sliced apples.
Pour the cake mixture into a greased and floured cake tin. Bake in a preheated oven (at 160°) for one hour.
With cool, remove from the tin and sprinkle with icing sugar.

Napoleon cake

Ingredients: 250 grams of butter, 250 grams of sugar, 250 grams of almonds, 150 grams of plain chocolate, 6 eggs.

With the butter and the sugar, chop the almonds and the plain chocolate. One by one, add the 6 egg yolks to the butter and sugar. Whip the egg whites to stiff peaks and leave to one side. Add the chocolate and the almonds to the butter and sugar and to finish add the egg whites.
Pour the cake mixture into a baking tin, which has been greased and lined with grease-proof paper. Place in a preheated oven (at 180°) and bake for one hour.

Seasonal fruit tart using Titina’s pastry

Ingredients: for the pastry: 400 grams of flour, 200 grams of shelled almonds (peeled in boiling water and crushed using a blender), 2 eggs, 1 whole and 1 yolk, 150 grams of softened butter, 250 grams of sugar.

Mix the above ingredients into a pastry, and leave to one side.
Line a pie dish with the pastry and prick with a fork.
Place in a preheated oven (at 180°) and bake for 15 minutes, until biscuit brown. When the tart is to be served, fill with custard or whipped cream and decorate with the desired, seasonal fruit. The tart is best made using strawberries, sliced peaches, sliced orange, pineapple, etc.

Eggs – Nuns style

Ingredients: 6 hard boiled eggs, 2 raw eggs, 60 grams of parmesan cheese, breadcrumbs, pepper, a little flour. For the roux sauce: 2 tablespoons of flour, 40 grams of butter, ¼ litre of milk, salt.

Make a roux sauce using the above ingredients.
Halve the boiled eggs and then remove the egg yolks. Using a fork, mash the yolks to a smooth paste and then add the cooled roux sauce, parmesan cheese, raw egg yolks and pepper. Mix together well.
Fill the boiled egg whites, with the mixture and then join each half together to produce the original egg shape. Flour the joined eggs, and coat with the beaten egg whites, then coat the eggs in breadcrumbs. Fry the eggs in boiling oil. Serve immediately.

Ravioli – Capri style

Ingredients: for the pasta: 800 grams of flour, 80n grams of butter, salt, boiling water. For the filling: 300 grams of unsalted fresh cheese, 300 grams of mozzarella, 100 grams of parmesan cheese, 3 egg yolks plus one whole egg. Marjoram and pepper to taste.

To prepare the pasta: on a flat surface, place 700 grams of flour, salt, 80 grams of butter and enough boiling water, to make up the pasta. Mix these ingredients together well and set aside.
To prepare filling: in a bowl mince the fresh cheese, mozzarella and parmesan. Add the egg yolks, whole egg, marjoram and pepper.
Using a rolling-pin, roll the pasta into two sheets. Distribute the filling, a tablespoon at a time, along one of the sheets of pasta (3 cm apart).
Cover with the second sheet of pasta and using a round pastry-cutter, cut out the ravioli. Arrange the ravioli on a tray and cover with a clean cloth. Boil the ravioli in plenty of salted water for 5 minutes. When the ravioli is cooked, drain and arrange on a serving plate. Serve with a good tomato and basil sauce. This dish requires no further accompaniment.

Calzoncini – Capri style with special sauce

Ingredients: for the dough: 1 kilo of flour, salt, 100 grams of butter, ½ litre of milk, 50 grams of yeast. For the filling: 300 grams of cooked ham, 600 grams of mozzarella. Sunflower seed oil fro frying.

Place the flour on a flat surface. Add a large pinch of salt. In a saucepan heat the milk. Add the butter to the milk and when melted, crumble in the yeast. Pour the milk over the flour and work into a dough. Leave to prove.
Chop the mozzarella and the ham.
Sprinkle the dough with the remaining 200 grams of flour. Divide, and then roll out flat. Make the “calzoncini” by cutting round and up-turned cup (this will produce perfectly round circles of dough).
Place the pieces of chopped mozzarella and ham onto the dough circles.
Fold the dough into a semi-circle and seal. Arrange the “calzoncini” on a tray. Fry them in a depp-fat frier, in boiling oil, a few at a time.
Garnish with tomato sauce, oil and garlic.

Pickled anchovies

Ingredients: 1 kilo of anchovies, 2 glasses of vinegar, 1 glass of water, 6 tablespoons of olive oil, parsley, 2 cloves of garlic, 30 grams of onion, chilli, mint, salt.

Clean and gut the anchovies and place in a deep dish.
Sprinkle the anchovies with vinegar and water and put into the fridge fro 6/8 hours. Then mix together the chopped garlic, onion, parsley, chilli, mint, salt and oil, to make a sauce.
Strain the anchovies well and arrange on a serving dish.
Spoon the sauce over the anchovies and then put them in the fridge for at least 12 hours before serving.
You can substitute the anchovies with sword fish cut into thin slices and this produces exquisite pickled sword fish.

Mixed fried vegetables

For the batter
Ingredients: 1 glass of water, 200 grams of flour, salt, 2 eggs, 2 teaspoons of dried yeast, 60 grams of grated parmesan cheese.

Place all the above ingredients in a bowl and beat with a fork. The vegetables that can be used are: courgettes, artichokes, fennel: these vegetables should be cut into slices and boiled until nearly soft, then coated with the batter and fried in boiling oil. For tomatoes: cut the tomatoes into four pieces, and remove the seeds. Coat the tomatoes in the batter and then fry in boiling oil. Courgette blossom: coat the whole flower in batter, and fry as above.

Stuffed calamari

Ingredients: 12 calamary weighing 120-150 grams each, salt, garlic, oil, parsley, 10 ripe tomatoes, 500 grams of fresh cheese, 6 tablespoons of grated parmesan, 3 egg yolks, marjoram.

Clean the calamari and put the tentacles to one side. Prepare a mixture using the crumbled cheese, grated parmesan, egg yolks and marjoram. Fill the calamari with the mixture, making sure that they are not too full. Seal with calamari with one or more toothpicks.
Brown the garlic in a saucepan. Remove the garlic and add the stuffed calamari, the tentacles and the tomatoes. Add salt and cover the saucepan. Leave to cook for 40 minutes over a low flame. Remove the pan from the heat and add a generous portion of chopped parsley.

Courgette omelette

Ingredients: 800 grams of courgettes, 1 onion, 150 grams of grated parmesan cheese, parsley, salt, 3 tablespoons of oil, pepper, 8 eggs.

Sprinkle the thinly sliced courgettes with salt, and leave to one side for 10 minutes. Chop the onion. In hot oil, fry the courgettes and the onion on a high flame.
Add the parmesan cheese, a generous portion of parsley and pepper to the beaten eggs. Pour the egg mixture onto the courgettes and onion and fry until browned.

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Via Adige 39, 00198 - Roma
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