Add to a recipe of your country

[Tyrrhenoi]

This thread is about food, food is an important medium of communication.
Dinner is one of the few occasion during the day, in which people can talk with each other. The better the food, the better the conversations!

I am interested in all of european dishes and recipes So... place your favourite recipe of your country! up

[Tyrrhenoi]

Italian recipe: My first favourite recipe


Spaghetti alla Puttanesca (Prostitute's way)

Ingredients:

1 pound of spaghetti
3 tablespoons of olive oil
3 cloves of garlic minced
4 anchovy fillets drained and minced
3/4 teaspoon red pepper flakes
2 tablespoons capers
2/3 cups Kalamata or Gaeta olives pitted & chopped
1 28 ounce can crushed or diced tomatoes
1 cup fresh parsley chopped
Salt & pepper to taste

Chopped garlic, diced onions (for Americanized version) and anchovies (omit for Neapolitan version) are sautéed in olive oil. Chopped chili peppers, black olives, capers, diced tomatoes and oregano are added along with salt and black pepper to taste. The cook then reduces this mixture by simmering anywhere from 10 to 20 minutes depending on the amount of sauce being prepared. Once cooked, it is poured over spaghetti cooked al dente. The final touch is a topping of parsley.

Some cooks add either precooked tuna or salmon to the sauce just before pouring over pasta to provide protein. Others serve protein-containing foods on the side.

The sauce alone is called sugo alla puttanesca in Italian. Recipes may differ according to preferences. In most cases, however, the sugo is a little salty (from the anchovies), spicy (from the peppers) and quite fragrant (from the garlic). Traditionally, the sauce is served with spaghetti, although it also goes well with penne, bucatini, linguine and vermicelli.

[MagnaLaurentia]

I have a question: alla Puttanesca sauce, take his name from where? I heard two rumors.


1. That's what the prostitute ate between two customers!

2. This is what the genitals of prostitutes smell... ... fish... genitals.... fish... gen... okay okay ^^

[Tyrrhenoi]

I have a question: alla Puttanesca sauce, take his name from where? I heard two rumors.


1. That's what the prostitute ate between two customers!

2. This is what the genitals of prostitutes smell... ... fish... genitals.... fish... gen... okay okay ^^

I've read that it has something to do with the taste of the sause It taste's like vaginal residue. LoL I am only kidding...!

I've read an article about the colors in the sause. Those colors are so extravagant they were compared with clothing in the wardrobe of whores

Another theory from wiki sais this:

To understand how this sauce came to get its name, one must consider the 1950s when brothels in Italy were state owned. They were known as case chiuse or 'closed houses' because the shutters had to be kept permanently closed to avoid offending the sensibilities of neighbors or innocent passersby. Conscientious Italian housewives usually shop at the local market every day to buy fresh food, but these "civil servants" were only allowed one day per week for shopping, and their time was valuable. Their specialty became a sauce made quickly from odds and ends in the larder.

The sause is quickly made... 15-20 minutes.. so yes there can be some truth in the last story.

[Germanicus]

Britains most popular meal....Chicken Balti.



Balti is actually the name of the cooking pot and serving dish. A decent wok is a good substitute. My balti has red and green sweet (bell) peppers in it and looks very colourful. Tastes pretty yummy too. If you have individual balti pots, heat them up and serve the sizzling curry in them. Use nan bread to scoop out the curry from the balti. Spoons or forks are NOT allowed!

Ingredients


2 tablespoon vegetable oil or ghee (clarified butter)
1 red and 1 green sweet (bell) pepper - cut into half-inch squares (well, sort of)
1 medium onion cut into biggish pieces
red and green chillies - deseeded and veined then coarsely chopped. The quantity and variety if chillies is up to you. But, as a guide, I would use 3 red and 3 green fleshy chillies for a medium heat. You can always add some chilli powder half way through the cooking if it's not hot enough
1 teaspoon whole cumin seeds
4 chicken breasts, skinned and cut into bite-sized pieces
1 teaspoon good paprika
1 teaspoon turmeric
half teaspoon ground cinnamon
A whole batch of Basic Curry Sauce
1 teaspoon concentrated tomato purée
salt to taste
1 teaspoon garam masala
Method
Heat a little of the oil in a wok or balti pan over a high heat
Add the peppers and stir fry until they go a little brown at the edges. Remove the peppers from the wok and set aside
Put a little more oil into the wok, heat through, then add some of the chicken pieces and stir fry until they are sealed and have turned white. Remove the chicken from the wok and set aside. You will need to stir fry the chicken in 2 or 3 batches otherwise it will just stew
Add the rest of the oil to the wok and heat through on a medium heat
Add the onion pieces, chopped chillies and cumin seeds and stir fry until the onion is translucent but not brown
Add the paprika, turmeric and cinnamon on stir fry for 30 seconds
Return the chicken pieces to the wok along with the Basic Curry sauce, tomato purée and salt
Bring to a simmer then cook on a low heat for 30 minutes or until the chicken is cooked. Add a little hot water if the sauce gets too thick.
10 minutes from the end, stir the peppers and garam masala into the sauce.
Serve in heated individual balti pots. Garnish with chopped fresh coriander (cilantro)

[Æscwyn]

Steak and Kidney Pudding



500g lean stewing steak, cut into cubes.
225g beef or lamb kidney, skin and core removed and cut into small cubes.
1 onion, finely chopped.
2 tbsp plain flour
2 tbsp chopped fresh herbs
275g self-raising flour
150g shredded suet
Finely grated rind of 1 small lemon
120ml beef stock
Salt and ground black pepper
Seasonal vegetables to serve

1. Put the stewing steak into a large mixing bowl and add the kidneys, onion and chopped herbs. Sprinkle the plain flour and seasoning over the top and mix well.

2. To make the pastry, sift the self-raising flour into another large bowl. Stir in the suet and lemon rind. Add sufficient cold water to bind the ingredients and gather into a soft dough.

3. On a lightly floured surface knead the dough gently, and then roll out to make a circle measuring about 35cm across. Cut out one-quarter of the circle, roll up and put aside.

4. Lightly butter a 1.5 litre heatproof bowl. Line the bowl with the rolled out dough, pressing the cut edges together and allowing the pastry to overlap the top of the bowl slightly.

5. Spoon the steak mixture into the lined bowl, packing it in carefully, so as not to split the pastry.

6. Pour in sufficient stock to reach no more than three-quarters of the way up the filling.

7. Roll out the reserved pastry into a circle to form a lid and lay it over the filling, pinching the edges together to seal them well.

8. Cover with greaseproof paper or baking parchment, pleated in the centre to allow the pudding to rise, and then with a large sheet of foil (again pleated at the centre). Tuck the edges under and press them tightly to the sides of the bowl until securely sealed. Steam for about 5 hours.

9. Carefully remove the foil and paper, slide a knife around the sides of the pudding and turn out on to a warmed serving plate. Serve with seasonal vegetables.

[Aramis]

Janjetina na žaru:

1. Take a lamb



2. Slaughter

3. Skin

4. Impale

(note: there is no exact order of 2, 3 and 4. Do it in accordance with your very own taste. Be creative)

5. Put over hot coals



6. Wait a few hours...

E voilà!

[Furlan]

This a typical dish of my region, it is made of potates and cheese (for the most part the cuisine of my region is made of potates, cheese, maze and pork meat)

Frico with Potatoes, or Frico con le Patate: Frico is a cheese fritter made by heating grated Montasio cheese in a skillet until it crisps with other ingredients, in this case potatoes. I had it in a little place up a hill on the way from Cividale to Udine; they had Refosco (a red wine) by the jug, and the combination worked quite well, with some polenta on the side. To serve 4:
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:

250 g fresh or moderately aged Montasio cheese, thinly sliced
A scant pound (400 g) potatoes, peeled and cut in matchsticks.
1/4 cup unsalted butter or olive oil

Preparation:
Heat the fat in a skillet and sauté the potatoes for a few minutes, or until they begin to soften and brown, then add the cheese and continue cooking, shaking the pan every now and then so the cheese gets to the bottom of the potato mixture; once the bottom of the mixture has begun to brown carefully slide it out onto a plate using a spatula (you don't want to break the frico), then invert the frico back into the pan so you end up with the browned side up (as you would if you were flipping a frittata). Continue cooking the frico for a few minutes more, until the underside is also brown; it should have a crunchy skin and a soft inside. The total cooking time of the cheese will be about 12-15 minutes. Serve it with polenta on the side.

Note: If you cannot find Montasio, use young Grana Padano cheese.

Yield: 4 servings frico with potatoes.

[Foxy]

More or less it means "Pasta of the sheephard's wife", a typical Abruzzese dish.

Ingredients:
-600 gr of white flour (of 00 type)
-4 eggs
-a glass of water
-a sweet pepper
-an aubergine
-a little chopped onion
-a little chopped carrot
- a can of tomatoes
-ricotta cheese
-oil and salt
- sheep milk cheese (pecorino)

Procedure:

Prepare the knead of the pasta and cut it in little strips, then model them and give them the form of little rings. They must have this form after the cook:



In alternative you can buy them already prepared and prepare only the condiment.

Preparation of condiment:

Cut the vegetables in little cubes. Brown in oil (extravergin olive oil) the chopped onion and the cubes of carrot and pepper, then add the tomatoes and let them cook for some 10 minutes. Salt.
Cook the pasta and sauté them in the pan with the condiment. In a dish squash the ricotta cheese (of sheep milk not of cow) with a forket, then turn off the fire and put the cheese in the pan with pasta and condiment. Mix the whole. Serve the rings with a dust of pecorino cheese above.

It should look this way:



And buon appetito.

[Foxy]

I have a question: alla Puttanesca sauce, take his name from where? I heard two rumors.


1. That's what the prostitute ate between two customers!

2. This is what the genitals of prostitutes smell... ... fish... genitals.... fish... gen... okay okay ^^

Pasta alla puttanesca (pasta of the whore) takes its name from the fact that the sause is made with the residual of the week as prostitutes were allowed to go out of their house only once par week. So at the end of the week they had to eat what they still had at home and try to make something tasting with them.