Just Pasta!
View allAll Photos Tagged ItalianFood
GIUSEPPE GRECO 2007
Please don't use this image on websites, blogs or other media without my explicit permission. © All rights reserved
What's better than a plate of Italian food that starts with an R =P
simply my favorite type of food !
....non esiste una polenta alla napoletana, direte voi. Giusto, ma questa è la polenta come la faccio io che sono napoletana...ahahah!
Speciale per i giorni freddi come questo.
Just baked Ziti, but delicious. There are only a few good restaurants there, and this is one of them.
Preparing tomato preservation like in ancient times and with old recipes.
The picture was taken with Lensbaby Velvet 56 mm @ f1,6
Original Joe's Italian Restaurant Is A San Francisco Tradition.
North Beach, San Francisco, Northern California, USA
Viewing Full Screen Is Best !
This is my favorite dish from Pasta Viva. It has fettuccine tossed in Alfredo sauce and finished in an 24 month aged Parmigiano Reggiano cheese wheel. It has prosciutto and crushed pistachios on top.
"A Pinsa dea Befana" is the Venetian slang for "Befana's Pinza"; Pinza is this traditional cake...
*******************************************
.... the tastes of my childhood,
the scent from my grandmother's kitchen in this magic night, my heart full of joy and dreams...
this is a magic cake from my land...
........
This cake is from Veneto region: It's traditionally made the Twelfth Night 's eve and it's eaten coming home from the bonfires . The cake is dense and moist, made with paysan "poor" ingredients
*******************************************
MY RECIPE
*******************************************
Ingredients:
Serves: 6
300 grams meal flour (farina gialla)
200 grams flour
200 grams butter (softened)
200 grams sugar
50 grams sultanas
aniseed liqueur or Italian Grappa (to soak the sultanas in)
10 dried figs
1 tablespoon aniseed
1 teaspoon baking powder
5/6 dl milk
1 glass water
30 g pine nuts
50 g candied citron (small pieces)
lemon and mandarin or orange peel
salt
METHOD
Put the meal and white flours in a pan with sugar. Add hot water and milk and cook to obtain quite a stiff polenta.
Keep on mixing and after 20 minutes add the butter, sultanas , liqueur, aniseeds, dry figs, pine nuts, candied citron and lemon and mandarin or orange peel.
Cook for a further 20 minutes, always stirring the mixture
Pour in a rectangular cake tin lined with wet greaseproof paper and cook in the preheated oven at 180° for about 30 minutes, until brown on the top....
Try and enjoy....
LOVE, JOY, HAPPINESS, PROSPERITY
FOR ALL OF YOU
FROM THE VERY DEEP OF MY HEART
IN THIS NIGHT AND FOREVER.
MAY YOUR DREAMS BECOME REALITY.
YOUR FRIEND
Elisabetta
*************************************************************************************
“It is an illusion that photos are made with the camera…
they are made with the eye, heart and head.”
[Henry Cartier Bresson]
*************************************************************************************
Please don't use any of my images on websites, blogs or other media without my explicit written permission.
© All rights reserved