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ENJOY THE MOST AUTHENTIC ITALIAN RECIP ITALIANPOT

O U R TO P F AV O R I T E

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March 18, 2017

June 12, 2016

March 17, 2017

CAPRES E S ALAD

ITALIAN CREAM PU FFS (BIG NÈ)

TIRAMIS U CAKE RECIPE

The Caprese Salad is a light and delicious dish that

The “Zeppole of San Giuseppe” or the Italian cream

Tiramisu that literally means “Pick Me Up” has

can be served as an antipasto (a hors d’oeuvre) or

puffs of Saint Joseph are a typical dessert of the

become the world’s most famous Italian dessert.

as a tasty but light main meal. This tomato and

Italian kitchen, and originate from an old tradition

The origins are very uncertain because each region

mozzarella salad is a classic traditional cuisine of

that dates back to the Roman times. According to

would have “invented” this delicacy: for this reason

Southern Italy, especially in the Naples area. It […]

tradition of the time, after the ﬂight into Egypt with

is born a kind of contest between Tuscany,

Mary […]

Piedmont and Veneto. One of the […]

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RECENT P O STS 

ABOU T US Italianpot is an original site for those who love the only classic and authentic Italian recipes. Italian cuisine is one of the most famous in the world. It stands out for its aromas and colors and is mainly based on the Mediterranean diet. Italy is a country with a great landscape diversity, climate

March 30, 2017

March 22, 2017

PIZZA DOU G H

ITALIAN PAS TA S OU P

The Neapolitan Pizza Dough always starts with the

After a holiday vacation full of treats and fast-food,

thanks to its traditions, we offer a noble

water, whether this be for technical or traditional

when I got home my body felt overwhelmed and

and varied cuisine. Italy offer unique and

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and culture. A country that enjoys the benefits of the Mediterranean Sea and,

reasons. So which water is best to use? Even tap

my stomach bloated. I needed something healthy,

tasty products from many vineyards, and

water is ﬁne – if it is potable of course. The ﬁrst

soothing, and warm to eat. I decided on some

give life to dishes both traditional and

times making this dough it is better to […]

soup with small pasta (pastina), which is not only an

sought after. Regional influence making

ideal post-holiday […]

Italian recipes even more interesting.

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Italian cuisine is made of simple and natural First Courses - by italianpot - 0 Comments

ingredients (wine, olives, cheeses, meats, vegetables, fruits), whose original flavors are enhanced by a refined preparation and without superfluous. If it is the healthiest cuisine it is also the most delicious. Discover the Italian kitchen with italianpot.com. All the best of Italian recipes easy and fast for everyone. Get a taste of Italy at home.

GET A TASTE OF ITALY AT HOME WITH ITALIANPOT'S ITALIAN RECIPES

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EG G PLANT PARMES AN The Eggplant parmesan is a classic traditional cuisine of Southern Italy, at least apparently, of its name, is a typical traditional dish of Neapolitan cuisine. You can consume it freshly baked and cold, alternating with good bread.

ENJOY OUR EGGPLANT PARMESAN!

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EG G PLANT PARMES AN

 March 21, 2017

 Servings: 4-6

 Total: 1 hr 35 min

 Difficulty: Moderate  Print This

The Eggplant parmesan is a classic traditional cuisine of Southern Italy, at least apparently, of its name, is a typical traditional dish of Neapolitan cuisine. You can consume it freshly baked and cold, alternating with good bread. Enjoy our Eggplant Parmesan! By: italianpot FOLLOW ME ON TW ITTER ING REDIENTS

2.2 lbs. Eggplant

DIRECTIO NS STEP 1

Prepare sauce and set aside.

STEP 2

Peel eggplant and slice lengthwise.

STEP 3

Soak in basin of water with 1/2 cup salt

My Tweets

1/2 c.salt. Oil for frying Fresh basil

for 15-20 minutes. Squeeze excess water

Tomato sauce

from eggplant between paper towels.

1/2 lb. Mozzarella cheese 3/4 c. Parmesan cheese

STEP 4

Fry slices in oil until golden brown and place on paper towel to absorb excess oil.

STEP 5

Place enough sauce in shallow casserole dish to cover the bottom. Add a layer of eggplant, mozzarella, basil, and sauce. Continue layering until all eggplant has been used.

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Italianpot.com Traditional italian recipes - Italianpot Follow

STEP 6

Top with sauce and parmesan cheese.

STEP 7

Bake at 350 for 45-60 minutes then let stand for 15 minutes before cutting.

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March 21, 2017

March 18, 2017

CROS TOLI ( CHIACCHIERE, FRAPPE)

TOMATO BRU S CHETTA

The Crostoli (Chiacchiere, Frappe) are one of the

The Tomato Bruschetta, is a typical appetizer of

most popular desserts for the days of Carnival,

Italian cuisine. Is known throughout Italy as a

which takes different names depending on the

starter, prepared in many different versions. It is a

region of origin, but which in essence have in

very popular snack before meals or between

common the light pastry dough and a good balance

courses. Easy, tasty and strictly Mediterranean!

of ingredients. Enjoy our […]

Enjoy our Tomato Bruschetta

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REC ENT POS TS PIZZA DOUGH ITALIAN PASTA SOUP EGGPLANT PARMESAN

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CROSTOLI (CHIACCHIERE, FRAPPE) TOMATO BRUSCHETTA

C AT E G O R I E S APPETIZERS BAKING DESSERTS DINNER FAST FIRST COURSES FRESH HEALTHY MY DIARY NO-COOK PIZZA SALADS SECOND COURSES SIDE DISHES SNACK SNACKS UNCATEGORIZED

March 18, 2017

THE AU THENTIC FETTU CCINE ALFREDO The Authentic Fettuccine Alfredo, one of the most famous dishes and appreciated in the States. Born in a Restaurant in Rome, we are giving you the original and traditional recipe. But ﬁrst we added some historical background. Alfredo Di Lelio opened the restaurant “Alfredo” in 1914 in Rome, after leaving the restaurant of his mother Angelina. In 1943, during the war, Di Lelio sold the restaurant to others outside his family. In 1950 Alfredo Di Lelio

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decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by his nephew Ines, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality). I must clarify that other restaurants “Alfredo” in Rome do not belong to the family tradition of “Il Vero Alfredo – Alfredo di Roma” in Rome. I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale. Best regards Ines Di Lelio.

THE AU THENTIC FETTU CCINE ALFREDO

 March 18, 2017

 Servings: 4

By: italianpot

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ING REDIENTS

Egg

DIRECTIO NS STEP 1

pasta.

Butter Parmesan cheese Pasta

Boil the water, salt moderately and add

STEP 2

Once the pasta is cooked (time of cooking depends from the type of pasta) remove it from the water and lie it on a warm oval plate were in advance you have put the butter.

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STEP 3

Cover the pasta with a lot of parmesan cheese and melt everything gently.

STEP 4

When everything will be well melted and you will see a cream sauce coming out, you can serve and taste it.

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March 18, 2017

CAPRES E S ALAD

BROAD BEANS PAS TA

The Caprese Salad is a light and delicious dish that

Broad Beans Pasta is an old family favorite,

can be served as an antipasto (a hors d’oeuvre) or

typically made in the spring when fava beans or

as a tasty but light main meal. This tomato and

broad beans are in season. There are a few

mozzarella salad is a classic traditional cuisine of

variations to this dish, such as omitting the meat,

Southern Italy, especially in the Naples area. It […]

but with a little patience (as with most Italian dishes), […]

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March 18, 2017

LAMB BOLOG NES E Lamb Bolognese, such a simple recipe can be made at the table at every opportunity, even for a simple family meal. Tradition has it that this dish deﬁnitely not miss the Easter tables, because the lamb has a sacred symbolic value, in addition to being a delicious dish.

ENJOY OUR LAMB BOLOGNESE!

LAMB BOLOG NES E

 March 18, 2017

 Servings: 3/4

 Difficulty: Moderate

 Print This

Lamb Bolognese, such a simple recipe can be made at the table at every opportunity, even for a simple family meal. Tradition has it that this dish deﬁnitely not miss the Easter tables, because the lamb has a sacred symbolic value, in addition to being a delicious dish. Enjoy our Lamb Bolognese! By: italianpot ING REDIENTS

1/2 lb or 200 g Lean lamb

DIRECTIO NS STEP 1

well with salt and pepper, and leave to

2 Cloves garlic

stand for 1 hour.

2 Bay leaves 3-4 Tbsp EVOO

STEP 2

Sauté the garlic cloves and bay leaves in the oil over a low heat.

1 Glass dry white wine 2 Ripe tomatoes

Cut the meat into small pieces, season

STEP 3

2 Red peppers

Remove the garlic as soon as it starts to brown.

STEP 4

Add the lamb to the pan and brown on

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STEP 5

Add the wine and leave to reduce.

STEP 6

Add the tomatoes (ﬁnely chopped) and red peppers (cut into strips) to the meat.

STEP 7

Add salt, cover, and braise for around 1 1/2 hours over a low heat, stirring occasionally, add hot stock if necessary.

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March 18, 2017

THE S EAFOOD RIS OTTO The Seafood Risotto is a dish with a delicate and distinctive ﬂavor. For a good result you must buy absolutely fresh ﬁsh and prepare it carefully. In the preparation of the recipe we suggested the use of clams,

mussels,

shrimp and squid,

but

the

ingredients […] First Courses - by italianpot - 0 Comments

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PR EVIO US

PO S TS

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MY DIARY

March 17, 2017

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HOW TO COOK PASTA How do you cook pasta perfectly and tell when drain? The first tip that I can give you is to taste your food, the instinct helps a lot. But I think to make good dishes must put love and passion and even taste, so that you can add salt or pepper, fix a salty dish etc. Today we explain how to cook different types of pasta perfectly. Simple but important rules to enjoy a real Italian pasta cooked to perfection. Cook the pasta in plenty of water. First of all, it is important since the amount of water in which the pasta cook: the relationship between pasta and water must be of 1 to 10 (for example, for 500 g of pasta, 5 liters of water are needed. Pour the pasta in boiling water only. The water should be boiling from the early stages of cooking, so the pasta is placed in salt water only when it bubbles vigorously. Do not forget to stir the pasta. After 20-30 seconds maximum pasta should be stirred with a scoop. The operation must be repeated if it is smooth paste, while if it is egg pasta is fine stir only in the first stage of cooking, to avoid breaking it. The egg pasta, in fact, is more delicate than that of semolina. Important: today many prefer the pasta not fully cooked, for more substantial to chew. A pasta of excellent quality should be cooked so that when tasting proves fully cooked, so you can best appreciate the taste and texture. Remember that less you cook the pasta, and the lower will be the : 100 g of uncooked pasta to 60-70% of the real time become ca. 220 g of cooked pasta, and if cooked at the correct time the weight increases by a further 10-15%. Share this:

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