Latest Italian Cuisine Recipes | Eats - Your Good Food Guide

Feta and Parsley Frittata

Monday, April 19, 2010

For something quick and filling, heres a dish-up for breakfast. Good, old, omelette. Or by any other name, frittata! Simply put, it is an Italian omelette with loads of fillings. A frittata is also good as lunch with a green salad or on its own. For me, this ones satisfaction guaranteed. This recipe serves two.

Ingredient

2 eggs
2 tbsp milk
2 tbsp chopped spring onions, a bit more for garnish
1 tbsp chopped parsley
a pinch of salt and twist of black pepper
2 tbsp feta cheese, crumbled
1/4 tbsp butter
1/4 tbsp olive oil
2 small potatoes, peeled and sliced thinly

Method

1. Heat the oven to 180C. Then combine eggs, milk, spring onions, parsley, salt, pepper and half of the feta cheese. Mix well.

2. Heat butter and oil in an ovenproof pan over medium heat. Add potatoes and saute for three minutes.

3. Pour egg mixture over potatoes and cook over medium heat until whole frittata is partially cooked. Use a wooden spatula and slightly pull back the edges from the oven-proof pan. Sprinkle remaining cheese over the frittata and place the pan in the oven and bake for 15 minutes.

While that is happening, instead of sitting around, prepare a quick, refreshing and simple fruit salad. The colours alone will cheer you!

From Quick and filling, New Straits Times. 17 March 2010.

Meat-free Spaghetti Bolognaise

Monday, April 05, 2010

Lim Ai Leng, chief dietitian at Gleneagles Hospita Kuala Lumpur, and her colleagues, have given family favourites such as this spaghetti bolognaise a healthier makeover. (Serves five)

Ingredient

300g dried spaghetti
2 tbsp olive oil
200g onions, chopped
100g carrots, finely chopped
50g celery, finely chopped
10g garlic, finely chopped
100g tomato puree (made from blended fresh tomatoes)
500g fresh tomatoes (skin removed and chopped)
pepper, thyme and nutmeg (to taste)
salt and sugar
50g grated parmesan cheese
4 tbsp chopped fresh mixed herbs (oregano, thyme, rosemary and dill)

Method

1. Cook spaghetti as per directions on the packaging.

2. Heat cooking oil in a pan and sautee onions, carrots, celery and garlic. Add water, stirring constantly until most all the liquid has evaporated.

3. Stir in the tomato puree and simmer for a few minutes.

4. Add the peeled and chopped tomatoes. Season with salt, sugar, pepper, thyme and nutmeg.

7. Bring to boil over high heat. Then cover and simmer sauce over low heat for at least 45 minutes, stirring occasionally.

8. Portion the spaghetti on five plates and pour the sauce on top.

9. Add chopped mixed herbs. Toss well and sprinkle the grated parmesan cheese on top.

10. Serve immediately.

Dietitians comments: If you like beef or chicken, this dish can be served with meatballs. A salad can be served on the side to increase the fibre content.

Estimated nutritionacontent per serving (without meatballs):

Calorie: 408kcal

Carbohydrate: 51g

Protein: 23g

[From Healthy and Tasty, New Straits Times. 9 March 2010]

Spageti Bolognise

Tuesday, February 02, 2010

Spageti Bolognise juga boleh didapati di Farah Bill Cafe Boutique.

[Daripada Makan sambil membeli belah, Metro Ahad. 10 Jan 2010]

Ingredient

BAHAN:

25 gram salmon yang dihiris panjang
5 biji tomato dibuang kulit
3 batang saderi
2 biji bawang besar
1 lobok merah
1 Ulas bawang putih dicincang halus
Daging kisar
Stok daging
Mentega
Tomato puri

Method

CARA MEMBUAT KUAH:

1. Tumis bawang putih yang dicincang ke dalam mentega yang dicairkan, masukkan daging kisar ke dalam tumisan.

2. Masukkan bahan yang dikisar halus dan tomato yang direbus (dibuang kulitnya).

3. Taburkan sedikit (anggaran satu sudu besar tepung gandum ke dalam tumisan dan kacau).

4. Masukkan tomato puri dan stok daging. Tunggu sehingga mendidih dan kacau supaya tidak hangus.

5. Perlahankan api dan biarkan direneh sehingga daging lembut dan masak.

6. Masukkan garam dan lada sulah secukup rasa.

7. Taburkan herba Oregano dan Rosemary.

CARA MEMBUAT PASTA:

1. Rebus spageti ke dalam air mendidih yang dicampukan sedikit minyak zaitun dan garam.

2. Biarkan ia mendidih sehingga spageti lembut.

3. Hidangkan spageti yang dicampur dengan kuahnya.

4. Taburkan keju parmesan.

Pasta gamberetti alla pinoli

Thursday, December 31, 2009

PASTA sering jadi pilihan untuk hidangan yang tidak terlalu berat, malah tempoh menyiapkannya juga tidak begitu lama. Ikuti langkah mudah menyediakan pasta digelar gamberetti alla pinoli oleh Chef Mohd Adib Hassan.

Ingredient

Bahannya:

320 gram udang segar
40 gram cili kering
4 ulas bawang putih dimayang
40 gram kacang pinus panggang
80 gram cendawan butang dihiris
20 gram daun parsli Itali
40 mililiter air rebusan kepah
160 mililiter minyak zaitun untuk menggoreng
Garam untuk perasa
Serbuk lada putih
480 gram pasta capellini

Method

Cara penyediaan:

1. Panaskan minyak zaitun untuk menggoreng, kemudian masukkan bawang putih dan tumis hingga naik bau.

2. Masukkan hirisan cendawan butang.

3. Masukkan cili kering dan kacau.

4. Kemudian, tambahkan kacang pinus panggang dan kacau sebati.

5. Masukkan udang dan masak hingga kemerahan, kemudian campurkan hirisan daun parsli Itali, kacau sebati.

6. Tuangkan air rebusan kepah ke dalam campuran bahan diikuti sedikit garam dan serbuk lada putih.

7. Biarkan mendidih sekejap, kemudian masukkan pasta yang dicelur selama seminit. Kacau sebati selama seminit.

8. Chef Mohd Adib menunjukkan hidangan mudah pasta cara Itali.

Tip chef:

Seeloknya, pasta yang digunakan disimpan di tempat sejuk untuk mengelakkan terdedah kepada udara dan menyebabkan teksturnya kering.

Gunakan hanya bahan segar terutama makanan laut, sayuran serta air rebusan untuk membuat pasta bagi mengelakkan rasa kurang enak.

Terima Kasih:

Resipi disediakan Chef Mohd Adib Hassan daripada restoran Favola, Hotel Le Meridien, Kuala Lumpur.

Stuffed Roasted Pepper with Pesto Shrimp

Friday, May 22, 2009

ROASTED paprika or red peppers have a caramelised goodness about them. Thus, when you add succulent grilled shrimps spread with pesto atop, you can only imagine how mouthwatering this dish can be. This appetiser serves two.

Stuffed Roasted Pepper with Pesto Shrimp is on the menu at Italiannies.

Ingredient

1 red pepper, halved
4 large shrimps, peeled
1 clove garlic, sliced thinly
2 tsps basil pesto, easily available in supermarkets
2 tbsp balsamic vinegar
30ml olive oil
3 pinches of salt and white pepper

Method

1. Cut peppers in half, lengthways, and de-seed. Rub olive oil over each half and put a few garlic slices into them. Season with white pepper and salt.

2. Drizzle a little olive oil over each red pepper and its content before putting them (cut side up) on an oiled roasting tray. Roast in the oven for 40 minutes at 140 Celsius.

3. After 40 minutes, take the roasting tray out of the oven before you turn the oven up to 200 Celsius.

4. Meanwhile, butter-fry the shrimps till cooked. Before they turn golden brown, take them off and place two in each half of the roasted red pepper halves.

5. Finally, season with a pinch of salt and pinch of white pepper.

6. Put the peppers with the shrimps back into the oven for 10 minutes at high heat.

7. Then, spread the pesto on each shrimp and drizzle a little balsamic over the top of each.

8. Serve and eat!

Su Aziz
9 May 2009

Chef Enzos Rosemary Chicken

Thursday, May 21, 2009

The Rosemary Chicken is one of chef Enzo Dentes signature dishes at Buonasera Italian Trattoria.

Its tender, juicy chicken with a crispy skin suffused with the flavours of quality olive oil and fresh rosemary, writes JAMES HIPKISS.

Ingredient

1.1kg free range chicken
175ml extra virgin olive oil
1tsp fresh rosemary
1tsp sea salt and fresh black pepper

Method

1. Cut the chicken into quarters.

2. Marinate it with the olive oil before rubbing in the salt and pepper.

3. Sprinkle on the rosemary. Roast at 240C for 15 minutes. Turn the chicken twice during roasting (note with some ovens, roasting will require 20 minutes).

James Hipkiss
9 May 2009

Spinosini pasta with truffle and butter sauce

Friday, January 02, 2009

Savour the exquisite flavours of spinosini pasta tossed with truffle and butter sauce, writes SU AZIZ. Junior sous chef Irwin Chan of Traders Hotel in Kuala Lumpur shares with us his recipe for spinosini pasta tossed with truffle and butter sauce.

Ingredient

60g spinosini pasta
5ml (or a few sprinkles) of truffle oil
20g truffle, half shaved and half chopped
15ml vegetable stock
30g butter
20g parmiagiano cheese
salt and pepper to taste

Method

1. Boil the spinosini pasta for about four minutes or as per the instructions on the box. Then strain the pasta and put aside. If need to, substitute with angel hair pasta or any other pasta of your choice.

2. Boil the vegetable stock. Meanwhile, quickly saute the chopped truffle in some butter on medium fire.

3. Add the truffle into the simmering stock. Then add in the truffle oil.

4. Slowly add butter and whisk the mix well, allowing for the sauce to thicken and turn velvety.

5. Once it thickens, add the boiled pasta. Toss them together and its ready to be enjoyed.

6. Just before serving, add generous sprinkles of the shaved truffle and parmigiano cheese to enhance the flavours of the recipe.

Rotisserie Cacciatore

Friday, November 28, 2008

SU AZIZ recommends the Rotisserie Cacciatore, a delectable chicken-based recipe for saucing up your spaghetti. The Rotisserie Cacciatore is a hit among diners at the Michelangelo restaurant. The outlet is located on the lower ground floor of the Sunway Pyramid Mall in Subang Jaya, Selangor.

Ingredient

1 chicken leg
1 capsicum and 1 onion, diced
A handful of black olives
Mozarella cheese, grated for sprinkling
Salt and pepper to taste
A cup of cooking oil

For basic tomato sauce:

A spoonful of extra virgin olive oil
Tomato paste
Canned tomatoes
Chilli powder

Method

Step 1
Lightly sprinkle some salt and pepper on the chicken leg while the pan is heating up the oil. Add chicken, and pan fry on medium heat. Cover the pan to allow for the insides of the chicken to cook as well. Leave it to fry until the chicken is lightly browned and cooked on the inside.

Tip: You can also roast or grill the chicken.
For Variation: It might be interesting to marinate the chicken with a sprinkle of cumin and dried herbs like rosemary. Go easy on the rosemary, though, as a very small amount would suffice.

Step 2
Remove the fried or grilled chicken, leaving behind in the pan only a spoonful of oil to pan fry the cubed vegetables along with the black olives.

Tip: This same sauce is also quite good when tossed with some boiled pasta.

Step 3
Then add half a small bowl of the cooked tomato based sauce into the pan. Let it simmer on medium heat. Add salt and pepper to taste.

Tip: For an uncomplicated spicy sauce, heat up the extra virgin olive oil, fry up the chopped garlic until light brown, add in 2-3 tablespoons of tomato paste, a pinch of chilli powder and half a can of canned tomatoes. Let it simmer on medium heat until the consistency is slightly thick. Add salt and pepper to taste.

Step 4
When it starts to boil, put in the chicken and let the sauce reduce to a thick consistency.

Although Michelangelo serves this on a bed of simple alio olio spaghetti, its not bad when coupled with roasted potatoes either. Dont forget to sprinkle a generous amount of grated parmesan or mozarella on top.

Tip: For a quick and simple alio olio, simply boil the spaghetti until cooked. Then in a pan, heat up a couple of tablespoons of extra virgin olive oil and fry up some sliced garlic. Once the garlic is lightly browned, add in the spaghetti, turn off the heat, mix well and add chopped parsley along with the grated parmesan.

For Variation: A tablespoon of dried chilli flakes sprinkled onto the alio olio will help spice things up.

Cod carpaccio with caramelised pear and salted capers

Wednesday, November 19, 2008

Su Aziz shares a recipe for an Italian appetiser favoured by connoisseurs.

Carpaccio means thinly-sliced or pounded raw beef or fish (traditionally tuna), which is normally served as an appetiser. Originating from Italy, it was said to have come about when a countess was ordered by her doctor to eat only raw meat, which was served to her dressed with mustard sauce.

Today, Carpaccio is favoured by connoisseurs. Villa Danieli executive sous chef Rajesh Kanna shares this Carpaccio recipe that is accompanied by caramelised pears and salted capers.

Ingredient

- A slab of thinly-sliced frozen cod
- A handful of capers
- Salt and pepper to taste

For the caramelised pears:
- 6-8 pears
- Pickled onions
- Cloves
- Half a cup of caster sugar
- A cup of orange juice
- A tablespoon of sherry vinegar

For the lemon dressing:
- A tablespoon of lemon juice and olive oil
- salt and pepper to taste

Method

First, the caramelised pears

Peel, core and quarter the pears while the oven is being heated at 220C.

In a baking dish, mix in all the ingredients for the caramelised pears, except for the vinegar.

Then cover the baking dish with foil and bake for 30 minutes.

Then remove the foil, continue baking for another 30 minutes or until the pears are golden and caramelised.

Once the pears are done, toss in the vinegar and let the mixture rest at room temperature.

Next, the lemon dressing

Pour the lemon juice into a mixing bowl.

Then add in the rest of the ingredients and mix well.

Add salt and pepper to taste.

Tip: This dressing is also good for salad dressings, which can be spiced up by herbs such as thyme or rosemary. It is also terrific as a dressing for fried and grilled seafood or chicken.

Finally, the cod.

Why frozen? Because it makes slicing thinly possible and less messy!

Arrange the cod slices on a plate, drizzle the lemon dressing over them before scooping on the caramelised pears and dropping the capers on top.

To make the salted capers, dry them first, rub in a bit more salt before baking them at low heat for half an hour.

They will come out crispy and salty.

Tip: To enjoy all the flavours in this dish, eat the carpaccio with the pears and capers together. Now youve got a perfect bite

Italiano beef pan pizza

Friday, August 29, 2008

Ingredient

1 portion basic pizza dough

Topping:
200g minced beef
1 green pepper, cut into cubes
2 bombay onions, cut into rings
(Divide pepper and onions into two portions)
2 tomatoes, cut into rings
8 olives, cut into rings
3 tbsp tomato puree
Grated Parmesan cheese
Grated Mozarella cheese
Salt to taste
Corn oil for cooking
Extra tomato puree (for pizza casing)

Dried herb seasoning:
Pinch of rosemary
Pinch of thyme
Pinch of sage
Pinch of parsley flakes

Method

1. In a casserole, cook 1/2 portion of Bombay onion rings with two tbsp oil for two mins on High.

2. Add minced beef, three tbsp tomato puree, green pepper, salt and herbs seasoning. Cook uncovered for two minutes Medium High.

3. Spread extra tomato puree onto baked pizza casing. Top with minced beef mixture. Arrange remaining sliced tomatoes, onion rings, green pepper cubes and olive rings as desired.

4. Sprinkle extra herb seasoning and parsley flakes for extra flavouring.

5. Top with grated Parmesan adn Mozarella cheese.

6. Bake 10 minutes on convection 220 degrees celsius or until cheese melts.