For the meatballs
500g of minced meat (it can be all beef or mixed with pork)
3 tbsp of parmesan or pecorino romano cheese
4 slices of bread
1 handful of chopped parsley
2 eggs
1 tsp of salt
1 pinch of pepper

For the sauce
750 ml of tomato puree
1 onion
1 clove of garlic
1 sprig of rosemary or basil
olive oil
salt
pepper

Break the bread into crumbs into a bowl with a little milk. In a separate bowl, mix the parmesan (or pecorino cheese), eggs, parsley, salt and pepper. Squeeze the milk out of the bread crumbs and add them to the mixture. Blend all the ingredients well and place in the fridge to rest.
In the meantime, prepare the sauce. Put the olive oil in a pan, add the garlic and the sliced onion. When the onion is golden, add the tomato puree, the sprig of rosemary or basil , salt and pepper. As soon as the sauce starts to boil, add the meatballs one at the time and cook for 40 minutes, stirring occasionally.


トマトソースのミートボール

ミートボール
ひき肉 (牛、豚、合い挽きどれでも): 500g
パルメザンチーズ、もしくはペコリーノ・ロマーノチーズ: 大さじ3
パン: 4切れ
刻んだパセリ: 1束
卵: 2つ
塩: 小さじ1
こしょう: 1つまみ

ソース
トマトピューレ: 750ml
玉ねぎ: 1つ
にんにく: 1かけら
ローズマリー、もしくはバジル: 1枝
オリーブオイル

こしょう

パンをパン粉状にして、ボウルに入れ、ミルクを少々加えます。別のボウルで、パルメザン (もしくはペコリーノチーズ)、卵、パセリ、塩、こしょうを混ぜます。さきほどのパン粉からミルクを絞り、ボウルに混ぜた材料と一緒にミキサーに入れます。よく混ぜてから、冷蔵庫で休ませます。
その間、ソースを準備します。フライパンにオリーブオイルを注ぎ、にんにく、スライスした玉ねぎを入れます。玉ねぎが色づいてきたら、トマトピューレ、ローズマリーもしくはバジル、塩、こしょうを加えます。ソースが煮立って来たら、ミートボールを一度に加え、40分間、ときどきかき混ぜながら煮込みます。


Polpette al sugo

Per le polpette
500gr. di macinato (può essere tutto bovino, o mischiato con suino)
3 cucchiai di parmigiano o pecorino romano
4 fette di pancarré
1 manciata di prezzemolo tritato
2 uova
1 cucchiaino di sale
1 pizzico di pepe

Per il sugo
750 ml di passata di pomodoro
1 cipolla
1 spicchio d’aglio
1 rametto di rosmarino o basilico
olio di oliva
sale
pepe

In una ciotola preparate il pancarré sbriciolato con un po di latte. In un altra ciotola aggiungete il macinato con parmigiano (o pecorino), le uova, il prezzemolo, sale e pepe, ed il pane con il latte strizzato, amalgamare il tutto per bene e lasciare riposare in frigo.
Nel frattempo preparate il sugo. In una pentola versate dell’olio d’oliva, ed aggiungete lo spicchio d’aglio e la cipolla affettata, quando la cipolla e` d’orata aggiungete la passata di pomodoro, con il rametto di rosmarino o basilico, sale e pepe, appena il sugo comincia a bollire aggiungete le polpette una alla volta e fate cucinare per 40 minute, girando il sugo ogni tanto.

 

>> Spaghetti alla Carbonara  (9 views)

Spaghetti alla Carbonara

Ingredients for 4 people:

- 400 grams of pasta
- 1 egg per person plus 1 for the pot (making 5)
- 150 grams of pig’s cheek
- black pepper grains to be ground
- 1 good tablespoon of pecorino romano cheese per person (also making 5) plus more to put on the dish

We begin by putting on the water for the pasta, salt it slightly and wait until it comes to a boil. In the meantime, cut into strips, though I prefer cubes, the pig’s cheek and put it to brown in a frying pan WITHOUT oil or any other fat, until it reaches the desired crispiness and at least until the fat is not transparent. For a slightly lighter dish you can also use bacon instead of pig’s cheek, but knowing that it is not the original recipe.

In a bowl, we put the egg yolks and beat them well, then add the pecorino romano and continuing to stir with a whisk we will get a light creamy sauce. Some people put a whole egg instead of a yolk in the saucepan. You can try both versions and let us know which you prefer. Then add a good sprinkling of pepper, and finish mixing. Remove the pig’s cheek from the heat and let it cool slightly .

In the meantime, you will have cooked the pasta so drain it al dente directly into the bowl with the eggs, mixing quickly to avoid the risk of making a so-called omelette. We recommend you to use a special container and do not pour the pasta and eggs into the frying pan with the bacon because the heat of the pan may harden the egg and you won’t get the effect of a creamy sauce on top any more.

Once the pasta has been well blended pour over the pig’s cheek that you could add directly to the pasta at the stage of plating up and serving, finishing off with another sprinkling of ground pepper and grated pecorino.


スパゲッティカルボナーラ

材料4人分:

-パスタ400グラム
-卵1人につき1個と全体用ににもう1個をプラス(5人分)
-豚肉(頬肉または豚トロ)150グラム
-粗挽き用黒コショウ粒適宜
-ぺコリノ・ロマーノ・チーズ大さじ強1を人数分(これも5人分)と、盛り付け用に余分に用意

 

まず始めに、塩を少々加えたパスタ用の水を沸騰させます。その間、短冊切りした豚肉を(私はキューブにする方が好きですが)フライパンで好みの焦げ具合になるまで、油やその他の脂分を使わずに焼きます。この時肉の脂分が透明でなくなるまでは焼きましょう。オリジナルのレシピではないですが、健康的な料理を好まれる方は、ベーコンを豚トロの代わりに使うとよいでしょう。

ボールに卵黄のみをよく溶いて、そこにペコリノ・ロマーノ・チーズを加えて、クリーミーな状態になるまで、泡立器で泡立てます。全卵をそのまま使う方もいますが、これは個人の好みによるでしょう。両方試してみて、どちらがお気に入りかを是非私どもに教えてください。さて、次は黒コショウを振りかけてよくまぜます。豚トロは火からおろして、あら熱を取りましょう。

ここでアルダンテに茹で上がったパスタを湯切りして、卵のソースといっしょにボールに入れてよく混ぜます。この時、オムレツのように卵が固まらないように手早く混ぜましょう。お薦めは、豚肉を調理したフライパンに直接ソースを入れてしまうと、すぐに卵が固まりクリーミーな出来上がりにならないので、余熱の残っているフライパンは使わずに、別のボールを用意して混ぜることです。こうすると

パスタにソースをよくからめたら、豚肉を混ぜます。盛り付けの段階で上にのせてもけっこうです。仕上げに、挽きたての黒コショウとチーズを振りかけてできあがり。

 

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>> ciambella bertolini  (238 views)

Ingredients:

  • 500 grams of flour
  • 300 grams of sugar
  • 175 grams of butter
  • 4 eggs
  • 1 cup of milk
  • a pinch of salt
  • 1 sachet of Bertolini’s yeast

In a bowl, pour the melted but not hot butter and add stirring sugar, eggs, salt, milk and flour.
Work the mixture well and lastly add the Bertolini yeast.
Pour the mixture into a buttered and dusted with flour mold and place it in a hot oven.
Cook for about 50 minutes at a moderate temperature (180°) leave the cake in the switched off oven for extra 5 minutes once cooked.

Bertolini Yeast

Lievito Bertolini