Tag Archives: home made

Piemontegirl tries her hand at Panna Cotta

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Have you ever made Panna Cotta?

The Panna Cotta is a traditional Italian dessert. Usually served with fresh berries or caramel sauce and you’ll find it everywhere in the Barolo region.

Panna Cotta

Panna Cotta Ingredients

Here is how you make the Panna Cotta

Ingredients:

  • 2 gelatin leaves (or powder equivalent)
  • 1/2 cup milk
  • 2 1/4 cups heavy cream
  • 1/2 cup sugar
  • 1 vanilla bean, slit (or drops of vanilla flavor)

Steps:

  1. If you are using gelatin leaves, let them soak in a bowl of water. If you are using powder, follow the instructions on the packet. I used powder.
  2. Pour the milk into a pan, bring to simmer point (don’t let it boil), and remove from heat. Add the gelatin.
  3. In another pot, pour the cream along with the sugar and vanilla bean. Bring to boil over low heat, stirring constantly.
  4. Once it boils, remove pan from heat, remove the vanilla bean and stir in the milk mixture.
  5. Put the mixture into desired pans or bowls (depends on how you want to serve it).
  6. Chill in the fridge for at least 4 hours (until it sets).
  7. Serve the Panna Cotta with a sauce or just fresh berries.

Serving the Panna Cotta

You can serve it many ways, below are two of my preferred ways. You can take it out of the form or bowl and serve it with fresh berries like the picture on the left or in the bowl with berries on top like the picture on the right. If there are many guests serving it in the bowl might be easier so you don’t have to spend time removing it (and there will be fewer dirty dishes!

Served out of the bowl
Served in the bowl

 

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Panna Cotta recipe from “The Silver Spoon”

What is Giovanni Corino known for (besides wine)?

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Fun Fact Friday: Giovanni Corino

Do you know what Giovanni Corino is know for besides wine? Gardening!

Giovanni Corino

Barolo is normally associated with wine, but sometimes we forget that many of the winemakers are farmers. Which means their skill also goes beyond the vineyards. So it’s self explanatory that many grow their own vegetables. And the “best garden” (according to the locals) is the garden of the Corino family. Giovanni and Carlo each have their own garden, both equally wonderful (at least in my non professional opinion.)

Giovanni Corino garden

The gardens, located beside the Corino winery, are what all the other rookie gardeners aspire to. If you need any tips, I am sure the brothers won’t mind a chat. The only requirement is that you speak Italian and Piedmontese. Good luck!

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Fun Fact Friday

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Barolo is normally associated with wine, but sometimes we forget that many of the winemakers are farmers. Which means their skill also goes beyond the vineyards. So it’s self explanatory that many grow their own vegetables. And the “best garden” (according to the locals) is the garden of the Corino family. Giovanni and Carlo.

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The gardens, which are located beside the Corino winery, are what all the other rookie gardners aspire to. If you need any tips, I am sure the brothers won’t mind a chat. The only requirement is that you speak Italian and Piedmontese. Good luck!

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Weeds with Sausage Ragu

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Ingredients:

  • 1 tbsp olive oil
  • 1 yellow onion
  • 4 sweet italian sausage links (or sausage of your choice)
  • 1/2 6 ounce can of tomato paste
  • 1/2 cup dry white wine
  • 1/2 cup whole milk
  • salt and pepper
  • Pasta — Strozzapreti or casarecce
  • Optional (recommended): thyme, preferably fresh

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Preparation:

  1. Soften onions in oil, about 6-8 minutes
  2. Add sausage, cook until brown, about 10 minutes
  3. Add paste, cook for about 5 minutes
  4. Add wine, boil down until absorbed
  5. Stir in milk, season with salt & pepper (and thyme)
  6. Reduce heat, cook for about 15 minutes
  7. Meanwhile, bring a pot of water to boil and cook the pasta

And voila, you got yourself some weeds with sausage, courtesy of Piemontegirl and Mario Batali.

Bon apetit!

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Salsiccia Ragu

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Piemontegirl will now teach you how to make a salsiccia ragu that’s similar to everyone’s favorite “bolognese” but is so much better that you will never eat Bolognese again. Just follow these easy steps. Of course ingredients are vital, but if you have those, you should be good to go! If Piemontegirl can do it, so can you!

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Ingredients:

  • 1 tbsp olive oil
  • 1 yellow onion
  • 4 sweet italian sausage links (or sausage of your choice)
  • 1/2 6 ounce can of tomato paste
  • 1/2 cup dry white wine
  • 1/2 cup whole milk
  • salt and pepper
  • Pasta — Strozzapreti or casarecce
  • Optional (recommended): thyme, preferably fresh

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Preparation:

  1. Soften onions in oil, about 6-8 minutes
  2. Add sausage, cook until brown, about 10 minutes
  3. Then, add paste, cook for about 5 minutes
  4. Add wine, boil down until absorbed
  5. Stir in milk, season with salt & pepper (and thyme)
  6. Reduce heat, cook for about 15 minutes
  7. Meanwhile, bring a pot of water to boil and cook the pasta

Bon apetit!

Piemontegirl

Cookies & Cream Cheesecake

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You need: 900g cream cheese, 36 oreo cookies, 5 tbsp butter, 2.3 dl milk, 70ml sugar, 1 plate gelatin.

  1. Separate the cookies, and put the cookie in a zip loc bag and the cream in a pot.
  2. Smash the cookies in the zip loc bag until completely crushed.  (Set a little bit aside for the top of the cake). Add the butter (melted) and stir. Pour into the cake form and pat down to make the crust of the cake.
  3. In a pot, put the cream cheese, sugar and cookie cream. Blend together it’s while melting. This will become the cake filling. On the side, mix the gelatin with the milk (warmed up). Add this to the pot with the cake filing.
  4. Once it has reached boiling point, pour it into the cake form. On the top, add a little of the cookie crumble.
  5. Put in the fridge for 4+ hours.

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The recipe is from AniFood

Orecchiette with Sausage & Rapini

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pasta

Ingredients:

1  broccoli head

1/3 cup extra-virgin olive oil, plus 4 tbsp

1/4 cup whole skinned almonds, toasted

5 cloves roasted garlic
Pinch of hot red pepper flakes

1/2 cup grated Parmigiano

3/4 pound fresh pork sausage

1 pound orecchiette

2 tbsp unsalted butter

Prepare an ice bath and set aside. Boil water in a  pot. Blanch the broccoli for 5 minutes . Remove broccoli from the boiling water and shock in the ice bath. When the broccoli  is cool, drain and pat dry with a paper towel and reserve.

In a medium pan, add two tablespoons olive oil and cook the broccoli until lightly browned. Meanwhile, place the almonds in the bowl of a food processor and pulse until coarsely chopped. Add the broccoli, garlic, hot red pepper flakes and half of the Parmigiano to the bowl of the food processor and season with salt and pepper. While the food processor is running, slowly drizzle in 1/3 cup olive oil until a smooth pesto has formed.

Bring a large pot of water to a boil. Meanwhile, in a large  pan, add two tbsp olive oil and heat until just short of smoking. Sear the sausage until golden brown on both sides. Then, using tongs, break the sausage into small pieces and lower the heat.

Place pasta in the boiling water and cook two minutes less than indicated by the package instructions. While the pasta is boiling, add 1/4 cup pasta water to pan with the sausage. Add the pesto and work into the sausage with tongs to form a sauce. When the pasta is al dente, add it directly to the sauce and toss vigorously. Add butter and the remaining Parmigiano, remove from heat, and toss to incorporate. Plate and serve immediately.

Recipe from Mario Batali

Friday Pizza and Recipe

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Dough: Flour, 1 tsp yeast, pinch of salt, pinch of sugar, water (body temperature)

Mix the yeast with body temperature water (however much you want), add the salt and sugar. Then add flour until the dough is perfect to work with.

Sauce: tomato paste, basil, oil, pepper

Mix the ingredients together. The amount depends on how much you want to make, play it by ear.

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Last nights Friday Pizza with Vietti Perbacco!