Tag: Rice

Moscardini, tomato and rice recipe – Italian Cuisine

Moscardini, tomato and rice recipe

  • 400 g baby octopus
  • 1 red onion
  • extra virgin olive oil
  • 2 coppery tomatoes
  • 1 shallot
  • 250 g Carnaroli rice
  • 800 g vegetable broth
  • marjoram
  • salt
  • curry
  • pepper

For the baby octopus
Boil 400 g of cleaned baby octopus in plenty of lightly salted boiling water for about 3 minutes. Meanwhile, slice 1 red onion and sauté it in a pan with 2 tablespoons of oil. Add the baby octopus and 2 coppery tomatoes, peeled, emptied (keep the inside of the tomatoes aside) and cut into small pieces. Cook with the lid on, over low heat, for 6-8 minutes.

For the rice
In another saucepan, sauté 1 chopped shallot in a drizzle of oil, toast 250 g of Carnaroli rice in it and cook it by adding 800 g of boiling vegetable broth little by little. Blend the inside of the tomatoes, pass through a sieve and emulsify the juice obtained with 3 tablespoons of extra virgin olive oil, a few leaves of marjoram and a pinch of salt. When cooked, mix the rice with this emulsion.

To complete
Serve the risotto with the octopus with tomato sauce, a few fresh marjoram leaves and a sprinkling of curry and pepper.

Maqloubeh, the Palestinian spilled rice – Italian Cuisine

Maqloubeh, the Palestinian spilled rice

In Palestinian homes, rice with chicken and vegetables is often prepared, which has a peculiarity: that of being overturned shortly before its consumption

To eat the maqloubeh no special occasions are needed. In Palestine, in fact, it is one of the most popular specialties in homes, especially on feast days, Fridays, also because everyone likes it, it varies according to the seasons and is so easy to prepare that it is known to be the ideal dish for who does not want to cook. If it were not for a fundamental step: the final one which is also at the origin of the name.

What is the maqloubeh

Maqloubeh in Arabic means overturned, upside down, overturned. This is, in fact, the main feature of this dish: the fact that, a few moments before being eaten, it is turned upside down on a large plate and then brought to the table. They are always moments of suspense, crucial moments in which the diners give an ovation, since it is not at all easy to turn the pot in that world. Indeed, it often happens that the rice falls apart. But no problem, it will be good all the same, since in addition to the shape there is great substance: the maqloubeh, in fact, is always prepared with excellent basic ingredients, usually taken fresh at the nearest market, which vary according to the season. Basically it is rice with chicken (or even red meat), spices and seasonal vegetables, so in the summer it is made more with aubergines and tomatoes, while in the winter with cauliflowers. It can also be done with fish, more on the sea, towards Gaza, or with chickpeas, especially in the Nablus area. But like all home-made dishes, there are countless different versions. We have chosen to rely on Fidaa Abuhamdiya who, among other things, has created with a friend a Facebook page, Maqluba, entirely dedicated to a sort of ironic competition on who best spills the maqloubeh without leaving a trace inside the pot.

Fidaa Abuhamdiya and "Pop Palestine Cuisine"

There is perhaps no better person than Fidaa, a native of Hebron, to talk about maqloubeh, as she is a deep lover and connoisseur of traditional Palestinian cuisine. But it is not just passion: Fidaa, in fact, has studied both nutrition and catering for a long time; then he attended various cooking classes at the Notre Dame in Jerusalem and even participated in the television program Chef Palestine. She later moved to Italy to deepen her other great passion: Italian cuisine. She worked in the starred restaurant Le Calandre and graduated in Science and Culture of Gastronomy and Catering at the University of Padua with a thesis on Palestinian cuisine. But that's not all: he also holds a master's in community nutrition and food education and today works as a blogger and chef for local and international projects. In this intense journey full of life he met many people, including another traveler passionate about Palestinian history and culture, Silvia Chiarantini, and photographer Alessandra Cinquemani. The result was a wonderful, highly engaging book: Pop Palestine Cuisine, a real journey into Palestinian popular cuisine, from Hebron to Ramallah, up to Jericho, Nablus and Jenin. To remind us that in Palestine there is a life beyond war, beyond military occupation, checkpoints. And also a cuisine that is not from the field, but is at home.

The recipe for maqloubeh

We offer you the original recipe with chicken, in its summer version with aubergines and tomatoes. But, as anticipated, it can also be prepared with other types of meat or with chickpeas; so what is not escaped is the final moment of the "overturn"!

Ingredients for 6 people

500 g of rice, 6 chicken pieces, 2 large aubergines (or 1 cauliflower if winter), 3 tomatoes, 1 head of garlic, 2 bay leaves, cardamom to taste, turmeric to taste, nutmeg to taste, black pepper to taste, to taste extra virgin olive oil, seed oil to taste, sea salt, white yogurt, whole or sliced ​​toasted almonds.


1. Rinse the rice in cold water, soak it for about an hour, then rinse it.

2. Cut the aubergines into slices, arrange them on a baking tray, sprinkle them with salt, and let them drain. After an hour they are ready to be fried, so fill a large pan with seed oil or light olive oil and fry the aubergines.

3. Arrange the chicken in a pan with the olive oil and spices, and bake at 200 ° for about an hour. Alternatively, you can also cook it in a pot with water, onion, bay leaf and spices for about 40 minutes with the lid on over low heat.

4. After the cooking time, remove the remaining broth from the pot and place it in a separate saucepan, along with a little water, as you will have to use it later for the final cooking.

5. Arrange the chicken pieces in a saucepan, add the aubergines and tomatoes to cover the base of the pan well (they will then be on top of the rice once the dish is turned upside down). Then add the rice, well rinsed and strained.

6. Add the hot broth, the sauce from the cooking of the chicken and the hot water with turmeric and black pepper to cover the entire contents of the pan (be careful not to add too much, as long as the liquid reaches the limit of the rice).

7. Cook over high heat until boiling, then reduce heat to low and cover with a lid. For good cooking, it is important that the lid fits snugly against the pan. This dish must cook completely indoors and over very low heat for about 20 minutes, then lift the lid to check that the water has dried and that the rice is cooked. If not, keep the pot on the stove for a few more minutes.

8. When the rice is cooked, remove the pan from the heat and, always with the lid on, let the contents rest for about 10 minutes.

9. We have thus arrived at the moment of overthrow. Place a tray or a very large serving dish on the edge of the pot and turn it over, overturning quickly and deftly. Tap the top and sides with a wooden ladle so that the rice comes off well, then lift the pot and your maqloubeh is ready.

10. Before presenting the dish to your guests, you can decorate as you like with chopped parsley, pine nuts or almonds, whole or sliced, browned first in a pan. Finally, serve with plain yogurt, crunchy pickles and Arab salad.

And while you prepare this dish, listen to some songs by Kadim Al Sahir, ambassador of Arabic song in the world, so you will feel a little like being in that wonderful land that is Palestine.

Rice and pepper omelette for a summer picnic – Italian Cuisine

Rice and pepper omelette for a summer picnic

Perfect for eating out, this unique dish is also a great idea for creative recycling in the kitchen

There omelette is that recipe that always saves last-minute lunches and dinners.
The cold rice it is the essential ingredient of all summer salads.
THE fried peppers, although difficult to digest, they are the must of the summer.
And therefore, we decided to put all in one dish and we are sure that this rice and pepper omelette will become your holiday recipe.

Omelette, perfect for packed lunches

Omelette is always a good idea when we want eating out, in the office, in the park, in the mountains and at the sea.
Better to make it thick and compact e cook it in the oven with little oil or even without, to maintain the taste and consistency.
There pasta omelette it's a classic and it's also a clever way to recycle yesterday's leftover pasta.
A single dish that everyone likes, substantial and versatile, because it can be enriched in many different ways.
This is the version with rice.

Boiled rice or risotto

You can make this omelette with rice simply cooked in boiling water and well drained or with a leftover risotto.
In the second case, peppers may not necessarily be the perfect match if, for example, you have prepared a delicate fish risotto, but you can add other vegetables.
The addition of eggs it will perfectly bind the mixture during cooking and thus you will obtain a kind of pie rather than a real omelette, practical to slice and portion even outside the home.

Fried or baked peppers

At the beginning we talked about fried peppers, which this season are extraordinary with toasted bread, but you can also use baked peppers or also raw peppers if you want to keep them crunchy enough. We fry, just to be safe!
As for the variety, we suggest those reds which are sweet enough, but not too sweet and go great with eggs, or those greens or i friggitelli.
To fry them, just cut them into small pieces and dip them in a pan with extra virgin olive oil, not abundant, but not scarce, and one or more cloves of garlic.
Perfume them after cooking with fresh basil, parsley and mint and remember that the addition of aromatic herbs makes the difference.

The recipe for the rice and pepper omelette

Cook two peppers as already mentioned, with oil and garlic, add salt and let them cool.
Meanwhile cook in boiling salted water too 300 g of rice, Arborio or Carnaroli. Drain it and let it cool.
Beat 6 eggs, mix them with plenty of Parmesan, salt and pepper and then add the rice and the well-drained peppers because there shouldn't be any excess oil.
Add cubes of fontina or emmental cheese and pour everything into a mold lined with parchment paper.
The omelette must be high so do not choose molds that are too wide and large.
Sprinkle the surface with del parmesan and cook a 220 ° for about 40 minutes or in any case until you see that the crust has become golden and crunchy.
Let the omelette rest in the off oven because it must be served lukewarm, but it is also extraordinary cold.
Know that it tastes better the next day!

Pie version

If you want to serve the omelette in a more elegant way, turn it into a patty.
Then use one die cute, even the donut or pudding one, butter it well and sprinkle it with breadcrumbs.
Then pour the mixture inside, which must not be too liquid and cook at 220 ° for 45-50 minutes if the mold is high.
Let it cool and then turn the cake upside down on a serving plate.

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