Tag: Italian

The tiella of Gaeta. Recipe – Italian Cuisine

Gaeta, where the tradition of the sea meets that of the land in a local specialty: the tiella

Its colors are white and red. It has 100 churches and 7 wonderful beaches that have given the city the Blue Flag for some years.
Gaeta, almost al border between Lazio and Campania, has a historic center of medieval origin that can be reached on foot by crossing the Lungomare Caboto: the cathedral, not far from the port, presents contaminations of oriental and western styles while climbing towards the Temple of San Francesco, at the foot of Mount Orlando, it is possible to enjoy a suggestive panorama.
Entering through alleys, steep stairways, shops and trattorias, one is captivated by a fragrant trail: it is that of the typical dish of Gaeta, the tiella, with its various variations.
Here, unlike other areas of Italy such as Puglia or Teramo, the term tiella indicates a stuffed pizza. But very special indeed. Meanwhile, it must be said that it embraces land and sea because in Gaeta the exchange economy between fishermen and farmers has always been intense: the gulf is a true octopus nursery while the surrounding countryside, south of the so-called Agro Pontino, supply olives, tomatoes, zucchini, onions, escarole. All these raw materials of the territory go to stuff the double sheet of tiella which, over time, has seen its thickness reduced to the advantage of digestibility. And also of practicality since it has represented over the decades a sort of street food to be eaten in wedges.
The basic rule followed by chefs and pizza chefs is to work the vegetables raw with salt, in order to release excess water by osmosis.
Particularly suitable for the summer season, the recipe of Tiella di Polpi.

The recipe of the Tiella di Polpi

Ingredients

500 g of flour
20 g of natural yeast
3 tablespoons of olive oil
200 ml of warm water
1 kg of octopus
100 g of pitted Gaeta olives
100 g of peeled tomatoes
Parsley
Chili pepper
Salt to taste.

Method

Put the yeast with the salt and oil in a bowl. Add the flour by hand until you get a homogeneous mixture. Wrap the dough in a cloth and let it rise for at least 30 minutes. Separately, prepare the filling by cutting the boiled octopus into small pieces and seasoned with olive oil, parsley, chilli and peeled tomatoes. Add the pitted olives. Take one half of the dough and roll it out with a rolling pin until you get a sheet less than one centimeter thick. Grease a round baking pan and line it with a disc of dough. Put the filling and cover with the second disc of dough pressing the edges. Bake the tiella at 180 degrees for at least 30 minutes until it turns golden. Serve lukewarm.

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Vegetable and legume burger? Let's make it weird – Italian Cuisine

For example with peppers, aubergines and provola, with soy, with beans … which one inspires you the most?

For those who love the fanciful idea of burger, but does not like meat or want to find a pleasant alternative, we discover some recipes to make gods vegetable burger alternative, rich in taste, but simple to prepare. They can be eaten on the plate or inside a sandwich (some buns to do at home for those who feel like it), with your favorite sauces and with many types of contorni.

Seasonal vegetable and potato burger

This recipe is an excellent one "empty fridge" idea. The vegetable burger can be prepared, in fact, by mixing aubergines and pepperoni, or leeks and spinach, or fennel and pumpkin. The potatoes will serve to "bind" the ingredients and give substance to the burger. To prepare it, the first thing to do is blanch the potatoes and then mash them with a fork, with a potato masher or, if you prefer, chop them into a mixer. Meanwhile, in a pan, fry some onion and then add the seasonal vegetables you have chosen, all very small cubes. Cook them for about 10 minutes and then add them to the potatoes and season with salt, pepper and thyme. Mix all the ingredients well and, if the mixture is too wet, add a tablespoon of bread crumbs. Form the burgers and cook them in a pan or on the grill.

Eggplant burger and smoked provolone

The burger of eggplant and provolone smoked is an explosion of taste! To prepare it, just cut the le eggplant and cook them in a pan with a drizzle of oil. In a large container they are then mixed together with del softened bread with water, parmesan and basil and small pieces of smoked provola cut into very small cubes. They can be cooked in a pan or in oven, the time to melt the cheese and bring them to the table.

Soy Burger

Those who love more particular tastes can try this recipe for prepare at home some great burgers soy. The first thing to do is to soak 150 g of for about 10 minutes soy flakes, drain and place them in a large container. Boil one potato and one carrot, cut them into very small cubes, pass them quickly in a pan with some oil and then add them to the soy and mix by adding salt, pepper and (to taste) freeze-dried garlic. Cook them in a pan or on the grill for about 4 minutes to the side.

Bean Burger

Among the vegetable burgers, those that are best in a sandwich (but they can also be enjoyed on the plate) are those of beans. To prepare them, even those in box, to always rinse under water before using them for the recipe. You start by preparing a mince of shallot (or onions or spring onion) garlic and parsley, to be added to the minced beans to obtain a mixture soft and homogeneous from which to get the burgers. Before cooking them in a pan with a drizzle of oil, the advice is to pass them in breadcrumbs to obtain a breading crunchy and golden.

Find out more ideas for making vegetable burgers in the tutorial

Parmesan rice flan, two dishes in one – Italian Cuisine

A recipe rich in flavors and textures, for those who love the Parmgiana but also want more!

Put together two iconic dishes and you will get a third sublime: risotto and eggplant parmigiana, in one rice flan parmigiana racy and crunchy at the same time, to which no one will be able to say no. This dish is themeeting of two traditions culinary, the northern one with the rice, and the southern one with the parmigiana, triumph of fried eggplant and tomato sauce. A dish consumed the next day is even better.

How to choose rice and eggplant

To prepare the parmigiana rice flan you need a rice that it keeps cooking well and that it is rich in starch, because the final dish must have a fluid, not dry consistency. Carnaroli and Rome are two qualities of rice perfect for this preparation. As for the aubergines, choose the round lilac, with a soft, seedless pulp and a delicate flavor. With this variety you can do without purging the eggplant, they don't need it.

flan-of-rice-to-parmigiana

The recipe for the Parmesan rice flan

Ingredients

400 g risotto rice, 2 lilac round aubergines, 400 g tomato sauce, 300 g mozzarella, 150 g grated parmesan, vegetable broth, extra virgin olive oil, salt, fresh basil, 1 onion, a knob of butter.

Method

Heat the vegetable broth in a saucepan. Meanwhile, slice the onion and fry it in a pan with a drizzle of oil. When it is golden, add the rice and toast it. After a few minutes, add the broth, a little at a time, and cook the rice until it is al dente. At this point turn off. In another pan, cook the tomato puree in a drizzle of oil and when it is ready, add the basil leaves and add salt. Clean the aubergines, cut them into slices and fry them in a pan with lots of oil. Once fried, place them on a serving dish covered with baking paper, so that they lose excess oil. Take the mozzarella and slice them. Now prepare your parmesan rice flan. Pour the tomato sauce into the risotto and mix well. Add half the grated Parmesan and stir. In a buttered pan pour half the rice, add half the sliced mozzarella and finish with a few slices of fried eggplant. Cover again with rice, the remaining aubergine slices, the mozzarella and the leftover Parmesan. Turn on the static oven at 180 ° and cook the parmigiana rice flan for about 20 minutes. Three minutes before removing it from the oven, activate the grill function. Once out of the oven, let it cool for 10 minutes before serving.

In the tutorial some tips for a perfect dish

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