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Wednesday, March 26, 2008

Secret Recipes Frittlers Part 2 (Italian Pasties)

by: Tony Pescatore



Secret Recipes Frittlers Part 2 (Italian Pasties)

Hello a couple months ago I did an article on my families all time favourite secret recipe Frittlers (Italian Pasties). There is 2 ways you can make them one is with oil the other without oil. I love them both ways out of 5 with oil I give it 5 without oil I give it 4.75 still sensational. The article I did 2 months ago was with oil so I’ve updated this with the way to do it without oil.

The reason for this without oil is healthier then with oil so if you would like to try it but without oil this is for you. I have them both ways and love them.

Firstly the oil recipe I did 2-3 months ago is below and underneath it is how to do it without oil Secret Recipes Frittlers Part 2 (Italian Pasties).

You are in for a treat. We name the recipe Frittlers (Italian Pasties)

With Oil Secret Recipes Frittlers Part 1 (Italian Pasties)

Ingredients

7g yeast,
1 cup lukewarm water – if need more add extra but don’t make it soggy,
3 cups plain flour,
pinch of salt,
pepper,
cheese, not mozzarella cheese but either shredded tasty cheese or shredded plain cheese,
ham,
tomatoes,
tuna (chunk tuna) instead of ham
canola oil

Put flour in bowl make a hole in the centre then add water and yeast mix together with pinch of salt. Work the dough don’t make it real dry. Then put in plastic bag, close bag up. Then put in a warm spot such as under blankets somewhere warm for about 1hour to 1.5 hours for it to rise to double its size.

While it’s rising get ham and cheese, not mozzarella cheese but either shredded tasty cheese or shredded plain cheese. Cut up ham add cheese then mix together.

Roll out dough to pasty round sizes do one at a time, add ham, cheese and sprinkle of pepper no salt then roll up pasty. When rolled up with filling at the ends with a fork press it and go around the edges. Then prick it lightly with fork twice around the middle.

Continue doing that until finished. Once done put 2 at a time in a frying pan with canola oil so oil covers the whole lot make sure oil is hot. (Just be careful because of heat) Cook to nice gold colour about 4-5 minutes then turn over and do other side. Take them out and put on paper towel to get rid of some of the oil. Can eat them basically straight away or you might wait to they cool down that is up to you.

There is no problems with freezing them they still taste fantastic.

If you want to add tomatoes you can but have it within 24 hours but don’t freeze any with tomatoes, what I do is if take them out the freezer when they thaw out I cut in half and add tomato and put in oven or griller.

Can also have chunk tuna instead of ham with the cheese. Tuna and cheese is also okay to freeze.

Also if you like you can add chopped up onion or anything that you enjoy.

Without Oil Secret Recipes Frittlers Part 2 (Italian Pasties)

You do exactly the same as with oil but instead of using oil and cooking them in a frying pan put them in the oven for roughly 10-15 minutes on 200 Degrees Celsius or 400 Degrees Fahrenheit then flip over again for extra 10 minutes and enjoy. (You can put on just a touch of oil on the Frittlers just before putting them in the oven).

This family secret recipe is one your family and friends will really appreciate, bon appetite!

Secret Recipes Frittlers Part 2 (Italian Pasties)

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Italian Food Recipes

by: Giammarco Schisani



Italian food is famous throughout the world for being healthy, delicious and easy to prepare. Catering for a variety of tastes, famous Italian food includes pizza, pasta dishes with a variety of sauces as well as a variety of red meat dishes. Whatever your preferences, you can be sure to find a great Italian dish that you will love.

Mushroom Pesto Lasagna

This is a great dish to allow vegetarians to have a taste of Italy! For best results you should make with fresh egg pasta rather than using dried lasagna noodles. This can be served along with parmesan cheese for best results.

Shrimp Scampi

Getting this recipe right involves cooking the scampi to perfection. This recipe is great with garlic and butter, while serving crusty bread alongside it will ensure that diners have an opportunity to sop up any residual sauce.

Fish Soup with Gremolata

This can be found in different forms and with different regional takes throughout Italy. The seafood you decide to use can vary based on the preferences of the diner, and what is available for you to use at a given time. Usually cooked in white wine, this dish was originates from the Adriatic coast where it first became popular decades ago.

Chicken Scarpariello

This is a dish which is often referred to as being Italian American, translating as shoemakers chicken, the dish comprises of chicken in a lemon sauce. The chicken should be cooked until golden brown and the meal should be served alongside a dry white wine.

Chicken Marsala

This is a unique dish because it looks so elegant that it is suitable for the most sophisticated of occasions, however it is so easy to prepare. The dish is healthy because it is does not use much oil, and the chicken is usually served in a bed of flavored herb rice, alternatively it can also be served alongside potatoes.

Spaghetti and Meatballs

The trick to perfecting this recipe is to use the best possible ingredients you can find and take advantage of them. The quality of chopped tomatoes that you use can really make or break this dish. If you are making the meatballs then you could either opt for beef and veal or beef and turkey; they are probably the most suited to the sauce.

Beef Carpaccio

This dish consists of thin slices of raw beef and is generally served as an appetizer or a starter. The dish was originally conceived in Harry's Bar in Venice where it has since became popular throughout the world. The variations between Arugula Leaves, lemon wedges and raw beef make the taste so unique.

Zuppa Toscana

This dish consists of turkey sausage, onions, bacon and potatoes. Although not an overly healthy recipe, that does not stop thousands of people around the world naming it their favorite Italian dish of all time. A great aspect of this dish is that it can really be tailored to anyone’s taste, such as changing the ratio of Chicken Broth and heavy cream – or alternatively including or leaving out certain meats.

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