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Monday, October 26, 2015

Classic Minestrone - Recipe by Mama Isa

Classic Minestrone - Recipe by Mama Isa



Surprise someone special with one of Mama Isa's favorite soup!!!


Classic Minestrone: one of the most traditional vegetable and lovely soup in Italy. Minestrone means "big soup". Minestrone is a thick vegetable soup, delicious in winter.
Minestrone varies widely across Italy and in every region you can find a different recipe. Here is Classic Minestrone in Mama Isa's style.


Ingredients:
2 Potatoes
2 Carrots
1 yellow Onion
100 g of Cauliflower, but only the flowers
2 stalk of Celery
40 g of Peas
100 g of Spinach leaves
100 g of Zucchini
100 g of Borlotti Beans
100 g of Broccoli, but only the flowers
50 g of Green or Red Cabbage
100 g of Tomatoes
50 g of Zucca (Marina Chioggia Squash)
Vegetable stock (1 liter or more)
Extra Virgin Olive Oil (EVOO)
Salt to taste
Black Pepper to taste
Parmigiano Reggiano cheese, freshly grated
Classic Minestrone at Mama Isa's Cooking Classes in Venice Italy

Preparation
Chop onion, carrots and stalk of celery. Cut potatoes, zucchini, Marina Chioggia squash, tomatoes in small cubes. Separate cauliflower and broccoli flowers from the stem and cut in small pieces. Cut green or red cabbage. In a large pot heat EVOO and add stalk of celery, carrots and onions (soffritto) without browning. Let them cook till the soffritto becames translucent. Classic Minestrone Soup in Mama Isa's Style
Add 1 liter or more of vegetable stock.
Add potatoes, zucchini, cauliflower, broccoli, tomatoes, squash, green cabbage - but not spinach and peas. Cook on low temperature about 30 min. If you see that the minestrone is too dense, add more vegetable stock.
After 30 min. add spinach, borlotti beans and peas and cook again for 10 min. Add salt and black pepper to taste.
Serve warm and sprinkle with EVOO and grated Parmigiano Reggiano cheese.

Buon Appetito!


TIP: Minestrone can also be made in advance and served for parties. 



Classic Minestrone



Classic Minestrone - Recipe by Mama Isa
Classic Minestrone - Recipe by Mama Isa







Friday, October 9, 2015

Baked Pasta "Pasta al Forno" - Recipe by Mama Isa

MAMA ISA'S PASTA AL FORNO (Baked Pasta) - Recipe by Mama Isa




INGREDIENTS (serves 6 -7 people)

(Pasta al forno is traditionally considered a PRIMO PIATTO in Italy, but it's a meal in itself!!!)

500 g short, dried pasta (I only use Gragnano pasta which may take also 12-15 minutes to cook, tubular pastas like Rigatoni)

1 recipe of Mama Isa's Bolognese sauce (in Italian Ragù alla Bolognese)
1 recipe of Mama Isa's Béchamel sauce (in Italian Besciamella)
100 g grated Parmigiano Reggiano cheese( aged 24 months) plus a bit more for topping
salt to taste
a few pats of unsalted butter

PREPARATION
Cook the pasta in well salted water as you normally would (al dente) and drain the pasta into a colander. 
Pour the drained pasta into a large bowl, add the meat sauce (Ragù Bolognese sauce) and mix well. Then add half of Béchamel sauce (if the bésciamelle is a bit dry or sticky, add some milk), add the grated Parmigiano Reggiano, and mix. 
Take a large baking dish and pour a few pats of unsalted butter here and there and 4-5 spoonfuls of Béchamel. Pout the contents of the large bowl into a baking dish. Top with all the Béchamel and a few pats of butter here and there.

Taste and adjust for seasoning; the mixture should be quite savory.
Preheat the oven (200 °C).
Bake in a hot oven (200°C) for about 30 minutes, until the top is nicely golden - browned.
Let the dish rest at least 5 minutes before serving and if you like, add more Parmigiano Reggiano Cheese grated on the top.
Serve warm!

TIP: Baked Pasta can also be made in advance and served for parties or on picnics

Baked Pasta - Pasta al Forno (recipe courtesy by Mama Isa)
Baked Pasta - Pasta al forno - recipe by Mama Isa

Mama Isa's Baked Pasta