Sunday, January 27, 2008

Octopus salad

INGREDIENTS for 4/6 pax
2 1/4 pounds (1 k) octopus -- ideally small octopus or medium size
un litre of water
6 tbs extravirgin olive oil
1 minced clove of garlic
4 medium potatoes ( already boiled with their skin) chopped in cubes
6 sundried tomatoes ( you should keep them in the water to be tender)
100 gr of rucola
chopped parsley
wild fennel flowers or fennel seeds finelly chopped
white vinegar or balsamic......up to you
Salt & freshly ground pepper
salt as you want.....

Clean the octopus bring it to a boil, cover it, and simmer the octopus until it's fork tender.

Drain the octopus, trim the suckers from the tentacles, and dice the octopus, putting the pieces in a bowl with the rest of the ingredients.

Nutrition Highlights

Octopus (cooked, moist heat), 3 oz. (84.9g)
Calories: 139
Protein: 25.3g
Carbohydrate: 3.7g
Total Fat: 1.7g
Fiber: 0.0g*
Excellent source of: Iron (8.1mg), Selenium (76mcg), and Vitamin B12 (30.6mcg)*Good source of: Zinc (2.8mg)
Octopus provides 0.314 grams of omega-3 fatty acids, derived from EPA (0.152g) and DHA (0.162 grams), per 100 grams of octopus.

Thursday, January 24, 2008

Too cold outside? Enjoy a wonderful chocolate cake...

Chocolate almonds cake
Ingredients for 8 to 10 pax

200 gr (7 oz.) of butter
150 gr (5 oz.) of sugar
5 eggs yolks egg whites separated
200 gr (7 oz.) of almonds with skin and finely chopped
Vanilla or orange peel
300 gr (10.5 oz.)of Plain chocolate by 45%
30 gr (1 oz.) of potato flour/fecola
8 gr (1/4 oz.)of baking powder
1TBS of rum or cognac
Baking tray well coated with butter first and then flour 00…in this way the cake does not stick at all

Put the chocolate to melt in double boiling and in the mein time put the butter at room temperature in a processor machine with sugar whipping very well until becomes as a cream. Add the eggs yolks ( white must be separate) and keep whipping for few minutes: slowly slowly add the almonds finely chopped and a bit of vanilla beans and orange peel.
Add the chocolate and keep mixing for few minutes, add baking powder and potato flour or corn flour/Starch/ liqueur as you like

Apart beat very well the white eggs and when are well whipped add with rest of the mixture but at this time you can't use anymore the processor machine but using a wood spoon going up and down to incorporate the white eggs.
Now you can pour the cake into a bakepan of 25 cm (10 inches) of diameter with boards of 3 cm.(1inch) and bake everything at 180° (350°F) for 45 minutes.
Otherwise If you like a different shape you can bake it in different cups always well coated first with butter and then flour or simply using silicon cups so you don't need extra fats.
This cake can be served also with ice cream at the side.

Saturday, January 19, 2008

Tiramisu "Peralone Style"

This is a recipe dedicated to our friend Massimo Perali well know by most of the people like "Peralone" especially for his tall.
Massimo loves so much the tiramisu that he was asking to me to make it using more mascarpone cheese and add some cream....
The result is simply the recipe!

Ingredients for 8 pax
500 gr (17.5 oz.) mascarpone cheese
2 cups of espresso coffee
gr 100 sugar
2 eggs yolks
3 white eggs
200 ml of cream
Bitter cacao powder

100 gr (10.5 oz.) Pavesini or Savoiardi biscuits (in case you will use savoiardi you have to prepare more coffee beacause they will absorbe more liquid)

Mix mascarpone adding 2 eggs yolks and 50 gr of Sugar and apart whip up the white eggs with a Tsp of sugar
Into another bowl whip up the cream with a tbs of sugar and leave it in the fridge.
Slowly slowly mix your mascarpone cream with the white eggs adding the cream just at the end......remember mixing up and down with your spatula in order to keep air in the mixture.

You can use a tray covering the bottom with biscuits wet with coffee: remember to deep savoiardo or pavesino in good coffee before lay down in the tray.
So the first layer of biscuits with mascarpone mixture and chocolate powder on top and tiramisù must be kept in the fridge min 4 hours or in the freezer if you need to prepare it few days in advance….you can serve it with chocolate topping or extra chocolate powder.

So for all our friends "Peralone" means also a way to measure Mascarpone Cheese in your tiramisù....4 full fingers of mascarpone... not in horizontal but in vertical.... gnam gnam

Sunday, January 13, 2008

Exclusive Weddings in Italy with LAURA FRAPPA

Copyright and Photo Courtesy of Exclusive Italy

Exclusive Italy Weddings is a full-service production and special events company that specializes in the creation and coordination of high-end destination weddings in Italy.

Exclusive Italy Weddings coordinators have been planning successful Italian weddings for almost a decade, gaining an outstanding reputation over the years, by cooperating closely with the finest hotels, historical villas and elite restaurants. The organizers of Exclusive Italy Weddings are renowned for being some of the most experienced, reliable and talented wedding professionals in Italy.

Among their VIP and Celebrities clients, there is the recent wedding of Hollywood actress' Patricia Arquette with american actor Tom Jane celebrated last June 25th, 2006 at Palazzo Contarini in Venice (download full article), and the wedding of the famous american lawyer James A. Baker IV, son of the former USA Secretary of State James A. Baker III. These are just some of the recent vip clients that tie the knot using Exclusive Italy planning assistance.

Founder & Chief Coordinator
The company was brought to life by wedding coordinator and designer Laura Frappa. Ms. Frappa graduated with a degree in Art & Photography and maintains a rich & strong interest in Decorating & Design as well as an having extensive knowledge in Italian Tourism and Gastronomy.

Her step into the world of wedding coordination dates back to 1994 when she was asked to coordinate one of the first American destination weddings in Italy. In fact she was one of the first coordinators to cooperate closely with many city halls to determine the right procedures and documents necessary for foreigners to marry in Italy as well as being the first to recommend and coordinate weddings in exciting locations. Some of the most popular wedding destinations are POSITANO, AMALFI, LAKE ORTA, PORTOVENERE, PORTOFINO and many others.

Ms. Frappa’s knowledge of the Italian bridal industry and destination weddings in Italy is known worldwide. This knowledge has featured in articles and press releases in International and National magazines including Time, Herald Tribune, Islands & Weddings, Destination Weddings & Honeymoons, Total Business, IO Donna (Corriere della Sera) and many others.

Exclusive Italy ® Via Roma 96 33033 Codroipo (Udine) Italy
tel: +39 (0)432.913513 fax: + 39 (0)432.913809

Wednesday, January 9, 2008

Artistic Rome with Carol Georges

Carol C. Georges, Ph.D, native English speaker, invites you to a special private tour of Rome that concentrates on the most beautiful aspects of the Eternal City. Her educational background in the Classics and Art History include Oxford University and her professional experience has afforded her the opportunity to live in 12 countries around the world.

The purpose of the time spent together will be to open your eyes to the unique feeling of Rome that sets it apart from other capital cities - the architecture and the art which are often in hidden places, churches with a special beauty, the many fountains and historical monuments.

Carol's touring style is to impart a feeling of the great Roman Empire and a sense of the many layers of history that envelope Rome.

A printed document with historical details, addresses and directions is given to each client so the visit can be retraced mentally and physically.

She feels successful when she has been able to inspire her clients to return home and explore in greater depth what they experienced.

The tours are divided into sections of Rome so it is possible to walk to all of the places visited in the center of the city. The number of people on each tour is strictly limited to six - unless otherwise requested. The pace of each tour is relaxed and not rushed as Rome is like a fine wine - it should be savored. Most tours begin at 14:30 and end around 17:30 unless otherwise requested. The meeting place can be arranged for your convenience.

For example, Itinerary One (Center - North side of Rome) includes: The Pantheon, Piazza Navano, Church of San Luigi dei Francesi; Church of Sant' Agostino, Church of Santa Maria Sopra Minerva, Church of Sant' Agnese in Agone, Trevi Fountain, the famous shopping street Via Condotti, Spanish Steps, Fountain of the Barcaccia, Mausoleum of Augustus, Church of the Trinita del Monti, the Piazza del Popolo, Church of Santa Maria del Popolo - and additional sites along the way.

A concentration will be on the works of Michelangelo, Caraveggio and Bernini.

The price of the tour is 70 Euros per couple - or 50 Euros for one person. If a couple desires a completely private tour for only two, the price can be negotiated. A limousine service can be arranged if desired.

For reservations or more information:
Tel. 0039.380.681.2761

Tuesday, January 1, 2008

BUON ANNO......a tutti noi che....

NOI CHE............

Noi che la penitenza era 'dire fare baciare lettera testamento.

Noi che i pattini avevano 4 ruote e si allungavano quando il piede cresceva.

Noi che il Ciao si accendeva pedalando.

Noi che suonavamo al campanello per chiedere se c'era l'amico in casa.

Noi che giocavamo a 'Indovina Chi?' e conoscevamo tutti i personaggi a memoria.

Noi che giocavamo a Forza 4. Noi che giocavamo a nomi, cose, animali, città.. (e la città con la D era sempre Domodossola). Noi che ci divertivamo anche facendo '1,2,3 Stella!'.

Noi che le cassette se le mangiava il mangianastri, e ci toccava riavvolgere il nastro con la bic. Noi che avevamo i cartoni animati belli!! Noi che guardavamo 'La Casa Nella Prateria','Candy Candy' e 'Giorgie' anche se mettevano tristezza.

Noi che le barzellette erano Pierino, il fantasmaformaggino o un francese,un tedesco e un italiano. Noi che ci emozionavamo per un bacio su una guancia. Noi che si andava in cabina a telefonare. Noi che c'era la Polaroid e aspettavi che si vedesse la foto. Noi che non era Natale se alla tv non vedevamo la pubblicità della Coca Cola con l'albero.

Noi che se guardavamo tutto il film delle 20:30 eravamo andati a dormire tardissimo. Noi che suonavamo ai campanelli e poi scappavamo. Noi che nelle foto delle gite facevamo le corna e eravamo sempre sorridenti.

Noi che quando a scuola c'era l'ora di ginnastica partivamo da casa in tuta. Noi che a scuola ci andavamo da soli, e tornavamo da soli. Noi che se a scuola la maestra ti dava un ceffone, la mamma te ne dava 2.

Noi che se a scuola la maestra ti metteva una nota sul diario, a casa era il terrore. Noi che le ricerche le facevamo in biblioteca, mica su Google. Noi che si poteva star fuori in bici il pomeriggio. Noi che se andavi in strada non era così pericoloso. Noi che però sapevamo che erano le 4 perché stava per iniziare BIM BUM BAM.

Noi che sapevamo che ormai era pronta la cena perché c'era Happy Days. Noi che il primo novembre era 'Tutti i santi', mica Halloween. Noi che se la notte ti svegliavi e accendevi la tv vedevi il segnale di interruzione delle trasmissioni con quel rumore fastidioso. Noi che all'oratorio le caramelle costavano 50 lire

Noi che si suonava la pianola Bontempi. Noi che le macchine avevano la targa nera..i numeri bianchi..e la sigla della provincia in arancione!! Noi che guardavamo allucinati il futuro nel Drive In con i paninari Noi che se eri bocciato in 3° media potevi arrivare con il Fifty ed eri un figo della Madonna!!!



Happy New Year

Velia's Cooking Style is wishing HAPPY NEW YEAR...for a fantastic 2008.....