Kevin – Cooking Recipe Guide

Moong ke Cheelay & Dahi Idli Cooking Recipe

December 9, 2022December 8, 2022 by Kevin

Moong ke Cheelay & Dahi Idli Cooking Recipe

Moong ke Cheelay (Green Gram Savoury Pancakes) Cooking Recipe

This is a lovely recipe for savoury pancakes, and there’s a unique version of coriander chutney to go with them, too. You could eat this with a salad to get your balance of vegetables.

Also Read: Can Pancake Mix Go Bad in the Fridge?

Ingredients

200g whole green gram (sabut moong)
4-5 green chillies, roughly chopped
2.5cm piece root ginger, roughly chopped
4 garlic cloves, roughly chopped
60g natural low-fat yogurt
¼ teaspoon salt
¼ teaspoon ground turmeric
1 teaspoon red chilli powder
20g fresh coriander leaves, chopped
spray olive oil
2 medium-size onions, chopped
1 tablespoon chaat masala

For the coriander and amla chutney

60g fresh coriander leaves, roughly chopped
140g Indian gooseberries (amla), seeded
3-4 green chillies
¼ teaspoon salt
1 large slice (30g) of whole-wheat bread

Cooking Method

Soak the moong in 1 litre water for 6-8 hours. Drain and blend to a smooth batter along with the chillies, ginger, garlic, yogurt and salt. Add water as required to get a batter of dropping consistency.
Transfer the batter to a bowl and whisk in the turmeric, chilli powder and fresh coriander. Adjust the seasoning and whisk again to a batter of pouring consistency. Set aside.
To prepare the chutney, simply blend all the ingredients until smooth. Transfer to a bowl and set aside.
Heat a non-stick flat tawa and spray with a little oil, ready for cooking the pancakes.
Pour a ladleful of batter on to the tawa and spread as thinly and evenly as possible, as you would for a dosa. Sprinkle a little of the chopped onion on top, then spray oil around the pancake.
Let it cook until the pancake becomes crisp at the edges and turns golden brown. Sprinkle a little chaat masala over it, fold in half, then remove and transfer to a serving plate. Keep warm while you prepare the remaining pancakes in the same way.
Serve the pancakes with the coriander and amla chutney.

Chef’s note: You can add fresh fenugreek leaves to the batter instead of the coriander leaves if you prefer.

1085 kj; 256 kcals; 17g protein; 3g fat; 0.4g sat fat; 42g carbohydrates; 6.2g sugar; 6.3g fibre; 319mg sodium

Dahi Idli (Steamed Rice Cakes in Yogurt) Cooking Recipe

Steamed and soft, this is a comforting and authentic dish. As idlis are quite high in carbohydrate, I suggest you eat them with a salad or a vegetable dish.

Ingredients

220g parboiled rice (ukda chawal)
100g split black gram (dhuli urad dal)
500g natural low-fat yogurt, whisked
2 tablespoons green chutney
2 tablespoons tamarind chutney
¼ teaspoon red chilli powder
¼ teaspoon ground cumin
2 tablespoons chopped fresh coriander leaves

Cooking Method

Wash the rice and then soak in 600ml fresh water for at least 2-3 hours.
Wash the dal and then soak in 400ml water for a similar period of time.
Drain the rice and grind to a slightly coarse texture. Mix in as much water as required to make a batter of dropping consistency.
Drain and grind the dal, then mix to a smooth and spongy batter, again using as much water as required.
Mix both the batters together and pour into a large vessel with a lid. Close the lid tightly and then leave the batter to rest, and ferment, in a warm place overnight.
The following day, heat sufficient water in a steamer.
Place a wet muslin cloth on an idli stand. Pour a spoonful of the fermented batter into each dent. Place the idli stand in the steamer and cook for 8-10 minutes, or until the idlis are done.
Place the idlis in a serving bowl and drizzle over the yogurt and chutneys, followed by the chilli powder and ground cumin. Garnish with the chopped coriander leaves and serve.

1433 kj; 337 kcals; 17g protein; 2g fat; 0.8g sat fat; 66g carbohydrates; 11.1 g sugar; 2.6g fibre; 225mg sodium

How Long Protein Powder Last After Opened

Recipes to Prevent and Control Diabetes – Anjeer Kaju Katli & Lauki ki Kheer

December 8, 2022December 7, 2022 by Kevin

Recipes to Prevent and Control Diabetes – Anjeer Kaju Katli & Lauki ki Kheer

Anjeer Kaju Katli Cooking Recipe

Zinc deficiency may lead to the development of diabetes. Zinc plays an important role in preventing and managing diabetes. It is because zinc plays a crucial part in the production and secretion of insulin. Since zinc strengthens the immune system, it protects beta cells from destruction. Studies suggest that zinc-rich foods help lower blood sugar levels in type 1 as well as type 2 diabetes. Cashew nuts are a great source of zinc. This sweet dish is all about cashew nuts and requires less sweetness compared to other sweets. The milder the sweetness, the richer cashew nuts will taste.

Makes: 200 g
Preparation time: 20 mins
Cooking time: 15 mins
Dessert

Ingredients

Cashew nuts: 200 g
Water: 180 ml
Edible silver leaves/vark: 3 or 4
Dried figs: 22
Ghee: For greasing

Cooking Method

Wash figs thoroughly and soak them in 180 ml water for 2 hours.
Take figs along with water in a pressure cooker. Pressure cook for 3-4 whistles. Turn off the flame. Let it cool down. Blend it in a blender to make a fine paste. Make sure the paste is smooth.
Take the paste in a muslin cloth. Squeeze to collect the smooth fig paste. Discard the solid part. Alternatively, you can pass it through a sieve and discard the solid part.
Finely grind cashew nuts. Pass through a sieve and grind the coarse nuts again to make a fine powder.
Take the fig paste in a pan. Bring it to a boil. Cook till it reduces to one-fourth of the volume and the water has almost evaporated.
When the fig paste starts separating from the pan, add cashew powder. Mix well and keep stirring continuously so that it does not stick to the bottom of the pan. Keep the flame medium.
Cook till mixture comes together and releases oil. You will notice oil around the mixture, and it will start separating from the pan. It takes around 3-5 minutes to reach this stage. Turn off the flame.
Take out the mixture in a well-greased bowl or plate. Let it cool down for 5 minutes. It will dry out and look like dough.
Knead the anjeer kaju katli dough for 3 minutes.
Place the dough on butter paper, place another butter paper over it, and flatten the dough into a thickness of 3 to 5 mm with a rolling pin.
Remove the butter paper from the top. Apply silver vark while the kaju katli is still hot. If the anjeer kaju katli has become cold, then grease it with ghee and apply the silver vark. Cut in diamond or square shape. Keep the Anjeer Kaju Katli in the refrigerator and consume it within 3 days.

Tips:

Do not grind cashews at high speed or for a long time, or else it will start releasing oil which is not good for this recipe.
Do not add extra water than what is mentioned in the recipe. The fig paste may seem thick and less initially, but it is enough to make the perfect anjeer kaju katli. If you add more water, katli will become sticky and will not dry out later and look like halwa.
Applying silver vark is optional. Traditionally Kaju Katli has silver vark, but it is completely optional. Make sure to check the product label. It should clearly specify that it’s 100% vegetarian or confirm with the seller if the silver vark is 100% vegetarian. When in doubt, omit silver vark completely.

Lauki ki Kheer Cooking Recipe

Serve: 4
Preparation time: 20 mins
Cooking time: 40 mins
Dessert

Ingredients

Bottle gourd: 200 g
Dates: 11-13
Raisins: 10
Ghee: 1 tbsp
Milk: 1 L
Almonds: 8
Cashew nuts: 8
Saffron: 5-6 strands

Cooking Method

Soak saffron in 2 tbsp of hot milk. Keep aside. Remove seeds from dates. Blend with 50 ml of milk to make a smooth paste. Keep aside.
Peel and grate bottle gourd (remove seeds). Heat ghee in a pan. Add the grated bottle gourd and cook for 5-8 minutes. Bottle gourd should be cooked well, or it might curdle the milk.
Meanwhile, bring milk to a boil in another pan. Cook on medium flame till the milk thickens slightly. Stir occasionally.
Add cooked bottle gourd. Cook for 20-25 minutes on medium flame.
Add date paste, saffron milk, chopped almond, chopped cashew nuts, and raisins. The kheer will start thickening immediately. Simmer for 5 minutes on low flame.
Turn off the flame. Allow the kheer to cool to room temperature, then refrigerate for 2-3 hours. Enjoy chilled Lauki ki Kheer.

I hope you enjoy the milk recipes very well by knowing, If you want to do more recipes with evaporated milk read thoroughly: How Long Does Evaporated Milk Last?

Recipes to Boost Immunity – Green Tea, Dry Fruits Milk & Tulsi Summer Drink

December 2, 2022December 1, 2022 by Kevin

Recipes to Boost Immunity – Green Tea, Dry Fruits Milk & Tulsi Summer Drink

The Ultimate Green Tea Kadha Cooking Recipe

Taking kadha every day supports immune system and protects against the common cold, viral infections, and flu. Start your day with a cup of the ultimate green tea kadha and see for yourself how less you get sick.

Serves: 4
Preparation time: 5 mins
Cooking time: 10 mins
Beverage

Ingredients

Green tea: 4tsp
Carom seeds: 1 tsp
Cloves: 6
Bay leaf: 1
Black pepper: 6
Fresh turmeric: 1½ inches
Fresh ginger: 1½ inches
Cinnamon: ½ inch
Basil leaves: 10
Water: 900 ml

Cooking Method

Take all the ingredients except green tea and water in a mortar and crush them using a pestle. Put the herbs in a pan and add water.
Bring the kadha to a boil. Simmer for 5 minutes on medium flame.
Add green tea and simmer for 5-8 minutes or till the kadha reduces to 600 ml. Turn off the flame. Strain kadha and drink hot.

Tip: If you want to make the kadha sweet, then add jaggery while simmering. If you have a cold, sore throat, or cough, take the kadha three times a day, do not add any sweet, and increase the quantity of black pepper to 10. Take a sip, tighten your lips and exhale through your nose. This will help in relieving nasal congestion.

Dry Fruits Milk Cooking Recipe

Serves: 4
Preparation time: 5 mins
Cooking time 20 mins
Beverage

Ingredients

Dried coconut: 50 g
Poppy seeds: 10 g
Dried dates: 50 g
Almond: 50 g
Cashew nuts: 50 g
Walnut: 30 g
Pumpkin seeds: 20 g
Fox nuts: 20 g
Water: 150 ml
Ghee: ½ tsp
Milk: 1.5 L

Cooking Method

Soak all dry fruits in enough water overnight. Soak poppy seeds separately.
Drain the water and rinse the dry fruits with fresh water.
Remove seeds from dried dates. Grind all the ingredients together with 150 ml of water.
Heat ghee in a pan. Add dry fruits paste to it. Cook for 5 to 10 minutes or until all water is evaporated. It will look like halwa at this stage. Turn off the flame. You can also eat it as halwa.
Boil milk in a separate saucepan. Add dry fruit halwa in milk as required. Mix well. Simmer for 5 minutes.
Cool the Dry Fruits Milk. Stir with a spoon and serve hot.

Golden Milk Cooking Recipe

Serves: 4
Preparation time: 5 mins
Cooking time: 10 mins
Beverage

Ingredients

Fresh turmeric: 2 inches
or Turmeric powder: 1 tbsp
Milk: 1L

Cooking Method

Boil the milk.
Peel the fresh turmeric and crush it in a mortar with the help of a pestle.
Add crushed fresh turmeric to the milk. Simmer for 5 minutes. Turn off the flame. Strain the milk. Let it cool down.
Drink it just before bed while the golden milk is still hot.

Tip: Use fresh turmeric in the winter season and turmeric powder in other seasons when fresh turmeric is not available. Drink hot golden milk every day in the winter season.

Tulsi Summer Drink Cooking Recipe

Serves: 4
Preparation time: 15 mins
Beverage

Ingredients

Indian Tulsi/Basil leaves: 50
Ginger: 2 inches
Green chilies: 2
Cumin seeds: 1 tbsp
Lemon juice: 2 tbsp
Chilled water: 1 L
Kala namak mix: To taste

Cooking Method

Roast cumin seeds till they slightly change color.
Take basil leaves, ginger, chilies, and roasted cumin seeds in a grinder jar. Grind with about 50 ml water to a fine paste.
Pass the paste through a strainer. Discard the solid part.
Add the remaining water, kala namak mix, and lemon juice.
Chill tulsi summer drink in the refrigerator for 2 hours.
Enjoy the tangy Tulsi Summer Drink on a hot afternoon.

Recommended Reading On: Can Coconut Milk Go Bad?

Charcuterie Cooking Recipe | Bread Sticks Cooking Recipe

September 13, 2022 by Kevin

Charcuterie Cooking Recipe

The way charcuterie is cut is fundamental for optimizing taste. Italian charcuterie, for the most part, must be cut very thinly with a meat-slicing machine. Whether it is a portion of charcuterie or a whole piece, the preparation and slicing require care.

For example, the Consortium of Parma Kam (Prosciutto di Parma), the guarantor of the quality of this Protected Designation of Origin (PDO), the most consumed in Italy, gives the following instructions:

Partial removal of the outer layer of rind from the piece to be sliced ½-¾ in. (10-20 mm).
Partial removal of the fat: leave half the thickness of fat. The fat from Parma ham, rich in unsaturated fatty acids, contributes to the softness of its texture and to its sweet flavor. It is therefore better to leave some fat surrounding the lean.
The thickness of each slice, to be cut by machine only, should be the same as a sheet of paper; this reveals the ham’s subtlety and its fine aromas and flavors.
Slicing should only be done as required; this guarantees the freshness of each slice and the intensity of its flavor.

Which method is required to guarantee the ideal preservation of Parma ham?

Parma ham	Temperature	Residual moisture	Shelf life
Whole, bone in	60°F-140°F(14°C-18°C)	55-65%	From a hygiene point of view: unlimited From a taste point of view: 24 months or more, depending on weight
Boneless (packaging intact)	30°F-50°F(1°C-10°C)		6 months maximum
Boneless (packaging removed)	30°F-40°F (1⁰C-6°C) with the meat area covered to prevent oxidation and incrustations		1-month maximum
Pre-sliced (prepacked)	30°F~50°F (1°C-10°C)		3 months maximum

Bread Sticks Cooking Recipe | Grissini Recipe

Grissini are crisp bread sticks Jor serving with charcuterie and other antipasti.

Serves 4

Preparation time: 20 minutes
Rising time: 1 hour
Cooking time: 20 minutes

Ingredients

1 ⅓ teaspoon (⅕ oz./6 g) fresh yeast
½ cup (100-120 ml) water
2 cups (7 oz./200 g) all-purpose flour 1 teaspoon (4 g) brown sugar
1 teaspoon (5 g) salt
3 ½ tablespoons (50 ml) olive oil (+ oil for the dough)
1 tablespoon (10 g) semolina

Cooking Method

Dissolve the yeast in the water.
Place the flour in a large bowl and make a well in it.
Add the dissolved yeast (1), sugar, salt, and olive oil to the well (2).

Mix everything together to form a compact mixture, then knead vigorously until a smooth dough is formed (3).
Place the dough on the counter and shape it so that it is longer than it is wide (4).

Lightly oil its surface (5) and sprinkle with the semolina.
Let rise for approximately 1 hour.
Cut the dough into stick shapes across its width (6) and stretch them gently by hand lengthwise, starting from the middle and working toward the ends.

Place them on a baking sheet lined with parchment paper (7).

Bake for 15 to 20 minutes at 400°F (200°C) until the breadsticks are well browned.

Cheeses and Jellies Cooking Recipe | Preserves Cooking Recipe

September 13, 2022 by Kevin

Chili Jelly Cooking Recipe | Marmellata Di peperoncini Recipe

Cheeses and Jellies

It is very common today to serve cheeses (especially hard cheeses) as antipasti, accompanied by jelly, chutney, chocolate sauce, or traditional balsamic vinegar. Here is a recipe for chili jelly, which would accompany a maturing pecorino very well, but could also be used as an accompaniment to roast meat.

Chili Jelly

Makes one 14 oz. (385 ml) jar

Preparation time: 20 minutes
Cooking time: 1 hour

Ingredients

9 ½ oz. (270 g) fresh red chilies
9 oz. (250 g) apples
1 cup (7 oz./200 g) granulated sugar
⅔ cup (2 ½ oz./70 g) brown sugar
Salt
10 coriander seeds
3 cloves
3 juniper berries
1 stick cinnamon
1 blade mace

Cooking Method

Wash the chilies and remove the stems and seeds (all or only some, depending on how spicy you want the jelly to be) (1).

Wash the apples, peel, quarter, and remove the seeds. Cut the quarters into pieces.
Place the apples and chilies in a saucepan with the granulated and brown sugars, a pinch of salt, and the spices (2).

Leave to cook for 1 hour over low heat (3). Remove the froth on the surface and pour into pre sterilized jelly jars while still hot.

Close the jars hermetically, turn them upside down, and leave to cool.
You can turn them upright once completely cooled.

Chef’s note

The same process can be applied to other vegetables, with the spices varied accordingly (for example, garlic, cloves, thyme for porcini, and so on).

Artichokes in Oil Cooking Recipe | Carciofini Sott’olio Recipe

Preserves

This is an ideal method/or preparing antipasti in advance using different seasonal vegetables; preserving them also enriches their flavor. When it’s time to taste, you can open your own homemade preserves foryour guests to enjoy!

Artichokes in Oil

Artichokes in oil are traditionally prepared at the end of their season, from April to May.

At the end of its growing cycle, the plant produces many small artichokes, which can be left whole. It is possible to prepare this preserve with slightly larger artichokes, but they should be quartered.

Makes one 1 lb. (500 g) jar

Preparation time: 40 minutes
Cooking time: 4 minutes
Drying time: 2-3 hours
Sterilization time for jar: 10-15 minutes

Ingredients

12 oz. (800 g) baby artichokes
Juice of 1 lemon
6 ⅓ cups (1.5 liters) white wine vinegar
4 cups (1 liter) water
2 bay leaves
20 peppercorns
Salt
1 ½ cups (350 ml) olive oil

Cooking Method

Clean the artichokes, remove the toughest leaves, cut off the tips and the stalks, and cut into quarters if large (1).

Put them in water to cover, and acidify with the lemon juice.
Bring the vinegar to a boil with the water, one of the bay leaves, 10 peppercorns, and a big pinch of salt.
Drain the artichokes, add to the vinegar solution, and blanch for 4 minutes (2).
Drain and dry them upside down on absorbent paper (2 to 3 hours) (3).

Once dry, place the artichokes in a sterilized jar with the second bay leaf and the remaining 10 peppercorns (4).
Cover with plenty of olive oil, removing any air trapped in the middle of the artichokes with the blade of a knife (5).

Close hermetically and sterilize the jar for 10 to 15 minutes to preserve for several months.

Chef’s note

The same process can be applied to other vegetables, with the spices varied accordingly (for example, garlic, cloves, thyme for porcini, and so on).

Bell Peppers in Vinegar Cooking Recipe | Anchovies in Salt Cooking Recipe

September 13, 2022 by Kevin

Bell Peppers in Vinegar Cooking Recipe | Peperoni Sott’aceto Recipe

Vegetables preserved in vinegar go very well with charcuterie, but can also enhance a green salad or rice salad, or be included in the ingredients for a meat stew, such as pork alla Lucana.

Makes one 2 lb. (1 liter) jar

Preparation time: 20 minutes
Cooking time: 2 minutes
Drying time: 2-3 hours

Ingredients

1 ½ lb. (700 g) bell peppers
Salt
1 tablespoon (10 g) sugar
3 bay leaves
A few basil leaves
10 peppercorns
5 cups (1.2 liters) white vinegar

Cooking Method

Clean the bell peppers, cut them into strips, and remove the white pith as well as the seeds (1).

Place in salted boiling water for 2 minutes (4 teaspoons/20 g salt to 4 cups/1 liter water) (2), then add the sugar.

Drain and dry well on kitchen towel (2 to 3 hours) (3).
Once dry, layer them with the bay leaves, basil leaves, and peppercorns in a previously sterilized jar (4).

Add enough vinegar to cover generously, pressing down well to remove any air trapped in the middle of the bell peppers.
Seal hermetically; they will keep for several months in a cool, dry place away from the light.

Anchovies in Salt Cooking Recipe | Acciughe Sotto Sale Recipe

Anchovies in salt are used in a number of recipes (e.g. anchovy fondue). They can also be served simply on crostini spread with butter.

You can transform them into fillets of anchovies in oil, even more useful in the kitchen.

Anchovies in salt are traditionally prepared in arbanelle — wide, straight jars made of thick glass.

Makes one 2 lb. (1 kg) jar

Preparation time: 20 minutes
Cooking time: 2 minutes
Salting time: 2 months

Ingredients

2 ¼ lb. (1 kg) very fresh anchovies
4 cups (2 ¼ lb./1 kg) sea salt

Cooking Method

Remove the head and intestines of the anchovies.
To do this, detach the head with your fingers and pull away what comes with it (1).

Do not rinse the anchovies in water.
Place the anchovies in a dish.
Spread a layer of salt in the bottom of the jar; arrange a layer of anchovies on top without leaving any space between them (2, 3).

Sprinkle with another layer of salt (4), then alternate layers of anchovies and salt, finishing with a layer of salt, taking care to press down well (5).

Place a weight (flat stone, glass disk, piece of slate, etc.) on top of the contents.
Do not close the jar hermetically but cover it with a circle of parchment paper held in place by a rubber band.
Stand in a dish and put in a cool, dry place away from the light.
You can use these anchovies after 2 months but do not keep longer than 2 years.
Check the jar from time to time: if any water has formed and is tending to leak, empty the jar slightly; if the anchovies become too dry, add a little brine prepared with boiled and cooled salt water (4 teaspoons/20 g of salt to 4 cups/1 liter water).

To make anchovy fillets in oil.

Remove the central bones of the salted anchovies and rinse with a mixture of half water, half vinegar.
Spread out on absorbent paper to dry (2 to 3 hours).
Layer them with a few bay leaves in a previously sterilized glass jar.
Cover with olive oil and close hermetically.
Anchovy fillets prepared in this way will keep several months in a cool, dry place away from the light.

Preserves: Method of Preparation

September 13, 2022 by Kevin

Preserves: Method of Preparation

Only use ingredients that are very fresh, in perfect condition, andnottoo ripe.
Wash, wipe dry,and trim carefully.
Wash the jars with boiling water before adding the ingredients.
The jars must be perfectly clean and dry. Always use new seals or lids for each new batch.
Do not fill the jars to the brim—leave ⅓ to ⅔ in. (1 to 2 cm).
Remove any air bubbles by firmly pressing the contents down to the bottom of the jar.
If the contents leak in the upside-down position, wipe with a clean, damp cloth.
Label thejars with thedate of preparation and the contents and keep in a cool, dry place away from the light.
Wait at least 2 months before sampling your preserves; do not keep longer than 1 year (except salted anchovies).
Once opened, the jars must be kept cool and the contents consumed as soon as possible.
To sterilize thejars and vacuum-seal the contents, place in a pan and stabilize them with a cloth or piece of card.
Cover the jars with water to come about 1 to 2 in. (2 to 5 cm) above the lid and bring to a boil.
Allow 20 to 60 minutes cooking time, depending on the size of the jars (20 minutes for jars up to ½ lb. [250 g], 30 minutes for jars up to 1 lb. [500 g], 45 minutes for jars up to 2 lb. [1 kg], and 60 minutes for jars up to 3 lb. [1.5 kg]).
Let the jars cool in this water. If the sterilization process has happened correctly, the lid will be slightly depressed.
Remove the jars from the water and wipe them dry carefully before storing them.
Jellies and preserves in vinegar do not require sterilization.
For preserved vegetables it is always necessary to boil the vegetables in an acidulated solution. This is to avoid contamination from botulism. The solution must contain a ratio of at least ⅔ vinegar to water (or the juice of 3 lemons for 4 cups/1 liter water). Salt is also important for the preserving process. The cooking time will vary, depending on the size of the pieces of vegetables, but it is preferable to leave them al dente, because they will continue to “cook” during the preserving process. Vegetables prepared in this way can be kept in this same solution, or removed and dried well, before being covered with olive oil to preserve them.
When opening jars of preserves, discard any contents that do not seem to have vacuum-sealed successfully, appear to have deteriorated, or give off an unpleasant smell.
Add a few spoonfuls of soybean oil to your preserves in olive oil to prevent them from solidifying in the refrigerator.

Cream of Trombetta Zucchini with Cuttlefish Ink and Candied Lemon Zest Cooking Recipe

September 13, 2022 by Kevin

Cream of Trombetta Zucchini with Cuttlefish Ink and Candied Lemon Zest Cooking Recipe

Serves 4

Preparation time: 40 minutes
Cooking time: 30 minutes

Ingredients

- 2 lb. (1 kg) zucchini, preferably Trombetta
- 14 oz. (400 g) cuttlefish

2 shallots
1 leek
2 ⅓ cups (550 ml) extra virgin olive oil
A ladle of fish stock
1 unwaxed lemon
Scant 1 cup (200 ml) water
½ cup (3 ½ oz./100 g) sugar
1 sprig of fresh dill
A few rosemary flower
Salt

Cooking Method

Peel and chop the shallots.
Clean and dice the zucchini Boil them in salted water with the shallots until cooked.
Clean and dice the cuttlefish.
Remove the ink sacs and set aside.
Chop the leek finely and soften in a skillet with a tablespoon of the olive oil.
Add the cuttlefish; cook for a few minutes then add the ink mixed with the fish stock.
Season with salt and let cook for 15 to 20 minutes.
To prepare the candied lemon zest, cut the peel into julienne and add to a small saucepan of boiling water for 3 minutes (it should remain slightly bitter), then drain.
Prepare a syrup by boiling the water with the sugar, add the drained zest and cook until translucent (about 5 minutes).
Finish preparing the cream by mixing the drained zucchini and shallots with some of the cooking liquid using a stick blender, and drizzle in the remaining olive oil.
Serve the cream of zucchini in soup plates.
Add a spoonful of cuttlefish, a sprig of dill, some candied zest, and rosemary flowers.

Chickpea Galette Cooking Recipe | Farinata Recipe

September 13, 2022 by Kevin

Chickpea Galette Cooking Recipe | Farinata Recipe

Almost everywhere, farinata is a dish served on its own, although it can accompany aperitifs or be eaten at teatime – or anytime, for the sheer pleasure of it.

Serves 8

Preparation time: 5 minutes
Resting time: 4 hours minimum
Cooking time: 30 minutes

Ingredients

4 cups (1 lb./SOO g) chickpea flour
Scant ½ cup (100 ml) olive oil
Salt, pepper

Equipment

1 copper farinata tray, or baking sheet and parchment paper

Cooking Method

About 5 hours before the meal, mix the flour with 6 cups (1.5 liters) of water in a bowl, using a whisk, until smooth and free of lumps.
Leave it to rest for at least 4 hours.
Skim off the foam that forms on the surface and season with salt.
Preheat the oven to 400°F (200°C).
If you do not have a copper farinata tray, line a baking sheet with parchment paper, oil it lightly, and place in the oven for 5 minutes to heat up.
Pour the olive oil into the mixture and whisk thoroughly.
Spread it over the hot baking sheet to a thickness of approximately ½ in. (1 cm) and bake for 30 minutes until it forms a golden crust.
Serve immediately, and pass round a pepper mill so your guests can season to taste.

Suggested food/wine match

The most classic match is Spuma (a popular soda made of sugar, water, and caramel), or Durin Ormeasco Di Pornassio—Liguria DOC

Chef’s notes

Before cooking, you can embellish the farinata by sprinkling its surface with very finely sliced scallions (such asoneglia), rosemary (traditional in Savona), or with thin slices of purple artichoke.
The result can be good when cooked in an oven, but the best farinata is cooked over a wood fire. The most important thing is to serve it very hot, as soon as it comes out of the oven.

Did you know?

Farinata is a humble dish that goes back to the ancient Greeks and Romans. Made from chickpeas, it provided an alternative to wheat flour, which was very expensive.

Easter Pie Cooking Recipe | Torta Pasqualina Recipe

September 13, 2022 by Kevin

Easter Pie Cooking Recipe | Torta Pasqualina Recipe

This pie is a traditional dish—known as “lean”—that has been made at Easter inGenoasincethe Middle Ages.

Serves 8

Preparation time: 40 minutes
Resting time: 1 hour
Cooking time: 50 minutes

Ingredients

5 cups (1 lb./500 g) + 1 tablespoon all-purpose flour
1 cup plus 2 tablespoons (280 ml) water
½ cup (120 ml) olive oil
3 bunches young chard
½ cup (3 ½ oz./100 g) grated Parmesan
A few sprigs of marjoram
2 cups (1 lb./500 g) ricotta
8 eggs
2 tablespoons butter
Salt, pepper

Equipment

1 deep tart mold
1 pastry brush

Cooking Method

Mix the 5 cups (1 lb./500 g) flour, water, salt, and half the oil together to make a firm, smooth dough.
Divide it into six balls, cover with a dish towel, and let rest for 1 hour at room temperature.
Bring a pan of salted water to a boil. Trim and wash the chard, then blanch it.
Drain and slice it, then mix with the tablespoon of flour, half the Parmesan, and the marjoram.
Mix the ricotta with rest of the olive oil, two eggs, a pinch of salt, and the remaining Parmesan.
Roll out the balls of dough into very thin sheets (traditionally there would have been thirty-three sheets to symbolize Christ’s age, but today to allow for the frenetic pace of modern life, the number has been reduced to six or eight).
Lightly oil a deep tart mold.
Line it with the first sheet of pastry, which should overlap the edge by approximately Vz in. (1 cm).
Brush it all over with olive oil and lay the second sheet on top.
Repeat twice more, taking care that the layers of dough stick to each other as little as possible.
Spread the chard mixture evenly over the base of the pastry and then carefully spread the ricotta mixture on top.
Make six indentations with the back of a tablespoon and break an egg into each one, adding a pinch of salt and the 2 tablespoons butter.
Roll out the remaining balls of dough and cover the pie in the same way as you did for the base.
Once all the layers are in place, roll the edges of the pie to make a pretty border around it.
Prick the surface with a fork (being careful not to pierce the egg yolks), sprinkle with olive oil, and bake in the oven at 400°F (200°C) for 50 minutes.
The pie can be served as soon as it comes out of the oven but its flavor will develop as it cools down.

Suggested food/wine match

Bio Vio,Aimone Vermentino—Riviera Ligure Di Ponente DOC

Chef’s note

You can replace the chard with purple artichokes and a little onion.

Did you know?

The traditional recipe uses quagliata or presciseua cheeses, but their limited production means that they are replaced by ricotta these days.