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Friday, November 21, 2014

Radicchio Rosso di Treviso Tardivo - An Italian Excellence


    Radicchio Rosso Tardivo di Treviso - An Italian Excellence

By Chef Mama Isa





The Radicchio Rosso di Treviso is one of the most appreciated leafy vegetables in Italy and worldwide. Radicchio is pronounced rad-EE-key-o. "Radicchio Tardivo" is a blanched type of Treviso Radicchio: the king of radicchios.
It is protected with the acronym IGP (Protected Geographical Indication).
The large production is in Treviso (Veneto region).
Radicchio Rosso di Treviso Tardivo is healthy, good, versatile, incredibly rich of vitamins and minerals! You can cook in a wide range of ways braised, grilled, in salad, in a soup, in risotto, or in a creamy pasta sauce.

The Origins: the wild chicory thanks to the work of selection and improvement it has become the fantastic Radicchio Rosso di Treviso. During winters farmers tried to preserve the radicchio in stables and that by chance they noticed that the hearts didn’t rot and actually became tastier and crunchier. Fresh waters were available to keep them fresh and it is said that this is the way this new way of farming started. So Radicchio Rosso Tardivo di Treviso is the products of a very complicated cultivation.
Blanching is a particular and unique technique that’s used in order to give the radicchio a better flavour. When tasting Radicchio Rosso Tardivo di Treviso you will appreciate the incredible taste. The blanching technique was first used a long time ago, in the countries of Northern Europe (in Belgium), but over the years it’s become a widespread technique. It consists in shielding the plant from the light so no longer stimulated to produce chlorophyll. The plant gradually looses colour and turn shades that tend towards white. Once in the dark the tissues undergo changes in their water, carbohydrates and proteins, and fibre, and in this way the characteristics of the end product are altered. The radicchio becomes sweeter, tenderer, crunchier and sweeter than it was in the field.






Mama Isa's Radicchio Tardivo rosso di Treviso
Radicchio Rosso Tardivo di Treviso - An Italian Excellence (by Chef Mama Isa)






And if you learn how to cook a delicious Radicchio dish, take a cooking class in Italy near Venice with Mama Isa!

BOOK a cooking class now! See the website http://isacookinpadua.altervista.org/ or become Mama Isa's fan http://www.facebook.com/cookingclassesvenice

Tuesday, September 2, 2014

How to make Passata with the Chef Mama Isa

HOW TO MAKE THE PASSATA (pulp tomatoes) and HOW TO CAN IT

Mama Isa makes tomato passata every summer - enough for a whole year (enough to give to her cooking students and her family!!!!) She shares her tips and a recipe with you!

Recipe Courtesy of Chef Mama Isa

How to make passata - how to can the tomato sauce
Mama Isa's Passata


HOW TO MAKE THE MAMA ISA'S PASSATA
Ingredients per 1 kg of S. Marzano ripe plum tomatoes

DIRECTIONS
Clean everything thoroughly and carefully.
No need to peel the tomatoes, the passapomodoro (a colander and sieve tomato tool) sifter will get rid of later.
Cut the tomatoes and then put everything in a pot.
Cook till the tomatoes are cooked.
Sift with the passapomodoro.
That's were the real pulp (passata) is!

HOW TO CAN THE TOMATO PASSATA
UTENSILS:
1 large pot
bowls
1 tall pot
"passapomodoro" a colander and sieve tomato tool
jars (I use  Bormioli Quattro Stagioni jars)
lids (BPA-Free) I use Bormioli lids
Colander and sieve tomato tool
Passapomodoro



IF YOU'RE JARING
To properly preserve the tomato sauce in a jar:
Clean the jars with soap and water
Let them dry in the oven (set to low 100° C) so that there's no water residue before you put the sauce in

TO STERILIZE AND VACUUM SEAL
Fill the jars up with the passata to 2 cm off the rim. Make sure that the rim is very clean.
Close them with lids. Push on the top: yes, it should go up and down.
Put them in a tall pot, with a towel at the bottom so the jars don't rub against each other.
Fill the pot up with cold water, about 2 cm over the top of the jars.
Bring to a boil and then boil for about 40-45 minutes.
Let it cool down.
Now you should have heard the lid go "pop"! It should be all the way flat, nice and vacuum sealed.
If it's not it means it didn't vacuum seal and you should keep the jar in the refridgerator and consume the product within a day or 2.


Plum Tomatoes San Marzano
Plum Tomato San Marzano





Enjoy from Mama Isa's Cooking Classes in Venice Italy!!!!




#passata #canning #isacookinpadua #tomato






And if you learn how to make the real passata di pomodoro, take a cooking class in Italy near Venice with Mama Isa!

BOOK a cooking class now! See the website http://isacookinpadua.altervista.org/ or become Mama Isa's fan http://www.facebook.com/cookingclassesvenice

Friday, April 4, 2014

Asparagi con Crema di Uova - Asparagus with Creamy Egg Salad

Asparagus with Creamy Egg Salad - Asparagi con Crema di Uova

Recipe Courtesy of Chef Mama Isa



In Veneto, Asparagus is frequently served with a delicious Egg Spread. This is my recipe! It is delicious as an antipasto or as a side dish.


INGREDIENTS (serves 4 people)
6 eggs
1 kg of Green Asparagus, tough ends trimmed
1 tablespoons of White Wine Vinegar
8 tablespoons of Extra Virgin Olive Oil
50 g of Mascarpone cheese
salt to taste
black pepper to taste

DIRECTIONS 
Place the eggs in a pan and cover with water. Bring to a boil over high heat. Immediately remove from heat and let rest for 10 minutes (but covered). Remove the eggs and place in a bowl with cold water. When the eggs will be cool, remove and discard the shells. Cut 2 eggs with a egg slicer.
Egg Slicer

In a food processor chop 4 eggs with extra virgin olive oil, mascarpone cheese, salt, black pepper, and white wine vinegar, until creamy (if necessary add more extra virgin olive oil).
Place the asparagus in a pan and cover with salted water. Bring to a boil over high heat.
Cover and boil until just tender, about 5-10 minutes.
Serve the asparagus in a dish, sprinkle with more extra virgin olive oil and salt to taste, and with some slices of egg.  In a small serving dish put the egg spread and with other slices of egg.
Serve with a slice of rustic bread.

Mama Isa's Asparagus with Creamy Egg Salad
Asparagus with Creamy Egg Salad





Buon Appetito from Mama Isa's Cooking Classes in Venice Italy!!!!




#recipeoftheday #italiancooking #healthyfood #italiancuisine #isacookinpadua #asparagus






And if you learn how to make a delicious Italian Meal, take a cooking class in Italy near Venice with Mama Isa!

BOOK a cooking class now! See the website http://isacookinpadua.altervista.org/ or become Mama Isa's fan http://www.facebook.com/cookingclassesvenice

Thursday, February 6, 2014

Corzetti (Photo Courtesy of Mama Isa's Cooking Classes in Venice area Italy)

Corzetti - an old fresh pasta (Photo courtesy of Mama Isa's Cooking Classes in Venice area Italy)



Today I exclaim "Corzetti"!

Corzetti (small disk of fresh pasta, similar to large coins, stamped out with a beautiful design using a handmade artisanal pasta tool called the "corzetti stamp".)

This is one of the oldest Italy's fresh pasta: it is documentend in Naples at the court of Charles II of Anjou at the end of thirteenth century.
The traditional corzetti you must make a good corzetti dough, and then you should press the dough between 2 wooden molds.
In Liguria region the name is corzetti, but in Piedmont region the name is crosetti or croxetti.

The wooden molds (the best wood is olive wood, but you can find walnut wood) with which the corzetti are stamped were common at the Renaissance courts in Italy.
Sometimes they were incised with arms, or names, or vegetal motifs, usually this culinary woodcut is imprinted with a pretty design.

The first piece of mold is the cutter piece, which cuts the corzetti dough.
The second is a sort of tiny cylinder incised with 2 stamps.
Corzetti is a beautiful fresh pasta. The decorative is functional, but helps to hold scant sauces!
Corzetti at Mama Isa's Cooking Classes in Venice area Italy
Corzetti at Mama Isa's Cooking Classes in Venice area Italy

Corzetti at Mama Isa's Cooking Classes in Venice area Italy
Corzetti at Mama Isa's Cooking Classes in Venice area Italy

Corzetti at Mama Isa's Cooking Classes in Venice area Italy
Corzetti at Mama Isa's Cooking Classes in Venice area Italy

Corzetti at Mama Isa's Cooking Classes in Venice area Italy
Corzetti at Mama Isa's Cooking Classes in Venice area Italy

Corzetti at Mama Isa's Cooking Classes in Venice area Italy
Corzetti at Mama Isa's Cooking Classes in Venice area Italy

Corzetti at Mama Isa's Cooking Classes in Venice area Italy
Corzetti at Mama Isa's Cooking Classes in Venice area Italy

Corzetti at Mama Isa's Cooking Classes in Venice area Italy


Corzetti
Corzetti Class
Corzetti
Corzetti with the chef Mama Isa

and now BUON APPETITO!
Mama Isa's Corzetti
Corzetti

And if you learn how to prepare this traditional fresh pasta corzetti, take a cooking class in Italy with Mama Isa! Click here  http://isacookinpadua.altervista.org/pasta-making.html


http://isacookinpadua.altervista.org/ or become Mama Isa's fan http://www.facebook.com/cookingclassesvenice

Wednesday, January 22, 2014

Hazelnut & Caprino Cheese & Mascarpone Cheese Disks - Antipasto of the day (recipe courtesy of Mama Isa's Cooking Classes in Venice area Italy)

Hazelnut & Caprino cheese & Mascarpone cheese disks 

  Antipasto of the day (recipe courtesy of Mama Isa's Cooking Classes in Venice area Italy)

INGREDIENTS serving 6 people
400 g of Caprino cheese
200 g of Mascarpone cheese
2 tablespoons of Marjoram, Thyme, Basil Leaves, Italian Parsley chopped
100 g of ground Hazelnuts
30 g of Hazelnut
salt to taste
black pepper, freshly grounded

DIRECTIONS
In a bowl mix the caprino cheese with the mascarpone cheese. Add the fresh erbs, salt and black pepper to taste.

Put the mixture in a plastic wrap and use it to roll the cheese into a cylinder. Refrigerate for about 1-2 hours.

The remove the plastic wrap, put the cheese cylinder in the chopped hazelnut cigar, and roll it. Slice the log into small disks.
For the presentation: top each with a small fresh celery leaf and a few hazelnut.

Serve immediately.
Mama Isa a delicious antipasto with Caprino cheese and Mascarpone cheese
Mama Isa's Antipasto: Hazelnut, Caprino cheese, and Mascarpone cheese disks


BUON APPETITO! 


Time: PREP TIME 2 hours.



And if you learn how to prepare some authentic "antipasti", take a cooking class in Italy with Mama Isa!

http://isacookinpadua.altervista.org/ or become Mama Isa's fan http://www.facebook.com/cookingclassesvenice