In every episodes, Alessandro teaches two recipes to Flóra which you can find below. These traditional Italian meals are spiced with some new details, but you can also make them at home easily.
Chop the onion into small pieces and caramelize it in the oil in a frying pan. After 3 minutes add the rice. Cook the rice with the onion for 2-3 minutes and then pour the white wine to it. When the wine evaporates, pour evenly the vegetable stock.
Chop the onion into small pieces and caramelize it in the olive oil (7-8 minutes). Add the tomato sauce, salt, pepper and chopped parsley. Cook on a slow fire for 10 minutes.
Mix the egg yolks with the pecorino, parmesan and pepper in a bowl. Cut the pancetta and sear it in a frying pan. When the pancetta is ready, add the spaghetti and mix it. Cook it on slow fire for 2-3 minutes and stir it continuously. After that, pour it into the cream of the eggs and mix it well.
Clean and fillet the fish and prepare 4 fillets. Take the 4 fillets in a buttered non-stick frying pan and arrange them skin side down. Cook it for 4 minutes. Salt and pepper. Pour the white wine and add the sliced parsley. Cover it and cook it for 4-5 minutes on slow fire.
Cut the eggplants into slim slices and salt it. Wait 5-10 minutes while the eggplants let out their liquor, then soak it up. Take the eggplants into the flour, then the eggs and fry it in the hot oil. When it’s ready, grab a bowl and follow the given order
Clean the sea bass and prepare 2 fillets. Pour 10 g oil in a pan, add the garlic and warm up the oil. Add the mussels, clams, calamary and cook it for 3-4 minutes in high temperature. Then, add the tomatoes, the parsley and the basil as well. Salt and pepper..
Warm up oil, add the sliced vegetables and caramelize it. Add meat and cook it well. Then, add wine and the spices. Depending on your taste, you can add rosemary and sage too. Last but not least, add also the can of tomatoes, cook it in slack oven for 2-3 hours until the grease doesn’t come to the top.
Sauté the finely sliced onions in the oil. When it starts to brown, add the previously cooked, finely sliced potato. Add small slices of soft cheese to the softened potato. Fry all ingredients in a pan until the cheese melts.
Fry the thin slices of ham in oil. Add cooking cream and cook until thickens. Mix with cooked pasta, Parmesan cheese and thyme, so the flavours can blend. Season to taste with salt and pepper.
Salt and pepper the fresh prawns, then roll into the thin slices of San Daniele ham. Put in a pan and fry in olive oil. Pour in some prosecco. Fry for another 5-6 perc minutes. Serve with the mixed salad and cherry tomatoes.
Add carrot, tomato, celery and onion to a cooking pot, then add water and cook into broth. Add salt and oil. In another pot sear the onions in oil until gold brown . Add rice and blanch for 1 minute. Add prosecco. When it evaporates, gradually add the previously prepared broth.
Boil barley in salty water for 20 minutes. Meanwhile simmer the celery, the onion, and the carrot in oil for 5 minutes. Add finely sliced asparagus, then vegetable broth. Add barley after draining water. Season to taste and cook for 15 minutes.
Simmer mushrooms, garlic, olive oil and chopped parsley for 10 minutes. Let the mushroom cool, then add cottage cheese, grated cheese, nutmeg and salt. Stretch the prepared batter 0.5 cm thin and form 5×5 cm squares. Put the filling in the middle and fold the pasta. Cook the thus prepared pasta for 5 minutes in hot water.
Cook beef tongue for 4 hours together with the garlic, celery, carrot, onion, bay leaves and salt. When it’s ready, let the tongue cool and cut to thin slices. Serve on a plate with cherry tomatoes and paste mixed from cream, wine vinegar and horseradish.
First prepare the custard. Whisk the cream, add sugar, egg yolk and Mascarpone. Whisk until consistent. Put into bowl with ladyfingers dipped into coffee aromatized with rum extract. Drizzle with cocoa powder.
Peel and clean squid. Sauté in 3 tablespoons of olive oil with crushed garlic cloves. Salt and pepper to taste. Add parsley, tomatoes and white wine. Let it simmer for 5 minutes. Serve on a plate laden with fresh rucola.
oil 1 litre of water, add salt and polenta. Let it simmer for an hour. Pour into a baking pan and let it cool. When cooled, cut it to pieces like you would do with bruschetta. Sauté in a non-stick frying pan with a little oil, for 5 minutes on both sides each. Mix a paste from ricotta, Parmesan cheese and cream.
Pour oil, onion, crushed garlic and basil into a pot. Simmer for 10 minutes. Add sliced tomatoes. Simmer for another 10 minutes. Add meat broth, season to taste with salt and pepper. Cook for 10 minutes before adding diced bread. Continue cooking for another 10 minutes and the dish is ready.
Felvágjuk kis kockákra a marhahúst, megsózzuk, megborsozzuk, rászórjuk a lisztet és összekeverjük. Megpirítjuk az olivaolajjal egy serpenyőben. Egy fazékban megpirítjuk a zellert, a hagymát, a répát és a szétnyomott fokhagymát. Majd ehhez hozzáadjuk a megpirított húst. Hozzáöntjük még a vörösbort, majd 5 percig főzzük, végül hozzáöntjük a vizet és a paradicsomsűritményt is.
Sauté celery, carrot and and onion in oil. Add sausage, chicken liver and beef Sauté together for 10 minutes. Add red wine. Cook for 5 minutes then add tomato sauce, salt, pepper and 1 litre of water. Simmer for 2 hours.
Mix sugar , eggs and butter. When consistent, add grated zests and vanilla then flour, yeast and almond. Whisk until consistent. Form ~20 cm long tubular shapes from the batter and bake them for 15 minutes in an oven at 180 °C. Take it out and slice up while it’s still hot to Cantuccio-shaped pieces.
Cut the mozarella to 4 equal pieces and wrap each ot them into a slice of ham. Mix lamb’s lettuce and rucola with oil and salt to prepare salad. Add tomatoes and olives. Serve wraps and salad on one plate.
Cut meat into 1 cm thick slices. Season with salt and pepper to taste then dust in flour. Place ham then a sage leaf on every piece of meat. Sauté on butter in a frying pan for 10 minutes on each side. Add white wine and cook for a minute. The dish is ready.
Mix milk, egg, flour and salt for the pancake batter then fry. Mix ricotta, lemon zest, orange zest, vanilla, sugar and chocolate bits for the filling. Mix well and spoon into pancake. Fold pancakes into half twice. Fry in a pan on butter. When the pan is hot, pour in grappa and light it. When the flames die out spontaneously, the dish is ready.
Sauté onion with 100 g of butter. Add rice and blanch for 2 minutes. Add grappa, and evaporate it. Add a ladleful of broth. Cook rice for 12 minutes, stirring constantly and adding broth gradually. When rice is cooked, add grated cheese and butter.
Sauté porky belly in a frying pan then add balsamic vinegar. The pork belly is ready when the vinegar has evaporated. Prepare rucola and thinly sliced champignon as a salad, adding oil and salt. Serve the salad in a plate, adding pork belly aromatized with balsamic vinegar and drizzle with cheese.
Mix flour with water and yeast then add salt and oil. Knead for 5 minutes then cover and leave to sit for 40 minutes. Form a 1 cm thick pizza shape. Cut small circle shaped doughs of 10 cm diameter. Fill with a teaspoonful of tomato sauce, adding some of the mozarella and the other ingredients.
Fry finely sliced garlic, swordfish, scampi prawn, squid and octopus on extra virgin olive oil in a frying pan. When their colour begins to get wither, add cozze and vongole clams. Before you add the final ingredient, gamberoni prawn, cut them lenghtwise.
First prepare the dough, mixing all the powdered ingredients then the liquid ones. Knead until consistent. Let it rest for 40 minutes. In the meantime, prepare the filling. Whisk the ingredients until the mixture is creamy.
Finely dice eggplant. Season with salt. Wait for ten minutes and soak the moist seeping from the eggplant with a paper towel. Fry the eggplant on sunflower oil. In the meantime chop celery to fine pieces and soften in boiling water for 5 minutes.
Finely dice onion, mix with balsamic vinegar and sugar then simmer for half an hour until it gains a jam-like consistence. Cut eggplant to thin slices, salt it then, after a few minutes, soak the moist seeping from the eggplant with a paper towel. Fry both sides on extra virgin olive oil for 2 minutes each.
Sauté a small clove of garlic and a small peperoncio. When the garlic is sautéed add clams and tomato sauce. Leave on the stove until the clams open. Serve. Open the other clams by simmering them with water. Half of them will be fried in beadcrumbs: dip them in flour and beaten egg and fry on oil.
Sauté garlic on oil in a frying pan. Cut octopus to 1 centimeter thick slices, add to frying pan. Add red wine after ~7-8 minutes when the meat whitens. Wait till the alcohol evaporates and add tomato sauce and simmer for ~40-50 minutes until octopus softens.
Blend black olive with salt and pepper and a few drops of olive oil until it becomes creamy. Prepare the breams (orata). Peel and season both sides with salt and pepper. Cut potato and zucchini to very thin (few millimeters thick) pieces.
Whisk 3 eggs and mix with sugar. When frothy, add water, oil, grated lemon zest, flour and baking powder. Put into oven and bake for ~30 minutes at 180 °C. In the meantime make the lemon icing glaze. Mix confectioner’s sugar with one lemon’s juice. When the cake is baked and cooled cover with glaze.
Cut 4 big prawns to small pieces. Slt and pepper to taste, add some extra virgin olive oil and let it stand for 10 minutes. While it rests, cut strawberries to really thin slices and season cream cheese with salt, pepper, parsley and dill. When serving, place cream cheese at the bottom then the strawberries, and finally the prawn tartare on top of it.
Boil water, add salt and pasta. Cook the pasta al dente. In our case it took 10-12 minutes, but it varies depending on th type of pasta used. In the meantime, prepare the sauce. Add olive oil, finely chopped garlic and one peperoncino into a frying pan. When the garlic is browned, add peeled and sliced squid.
First, prepare oregano sauce. Blend oregano with salt and olive oil. Cut dry bread to square shaped pieces and fry in olive oil until brown. Cut mozzarella and tomato to thin slices, and start layer them on top of each other: mozzarella, tomato, mozzarella, tomato, etc.
Először a sajtkrémet ízesítjük sóval, borssal és oregánóval. A kooktélparadicsomokat félbevágjuk és mindegyik tetejére teszünk egy kis kanál sajtkrémet, majd betesszük őket a 180 fokos sütőbe 10 percre. Közben elkészítjük a bazsalikomos pestot, melyhez egy turmixgépbe beletesszük a bazsalikomot, sót és az olivaolajat.
Soak beans in water for a whole night. The next day cook in the same water until soft and let it cool. Fry finely chopped celery, garlic and tomato in a tall frying pan. Add beans and some of its stock. Simmer together for 15 minutes. Season to taste with salt and pepper.
In a frying pan, cook finely sliced strawberry with a spoonful of sugar and a lemon’s juice until soft. Blend together, and the strawberry cream is ready. Mix 6 egg yolks and sugar and whisk until white and creamy. Warm up milk and add whisked, foamy egg yolk. Cook cream and milk together until it reaches a temperature of 80 °C.
Prepare the gnocchi first. Mash boiled potato. When it starts to cool, add salt, egg, flour and add some extra flavour with nutmeg. Knead until consistent and form oblong bars from the batter. Cut this into smaller pieces.
Először betesszük a bárányoldalas kevésbé jó részeit, akár a csontokat a sütőbe 230 fokon nagyjából 20-30 percig. Közben elkészítjük a szószt, mivel elég hosszú a főzési ideje.
Onion jam with balsamic vinegar. Finely slice onion, sauté in extra virgin olive oil. Add some water to soften the onion. Add potato sauce and balsamic vinegar. Sauté for ~10 minutes until it gains a jam-like consistence.
Whip cream in a bowl until thick. Whisk egg yolks until creamy, then add sugar. add mascarpone, cold coffee and keep mixing. Finally mix whipped cream with a spoon carefully, so it will not collapse. Put cream into cake-tins or glasses, and put in a fridge for 2 hours so it congeals.
Start frying rice and finely sliced onion in a frying pan. Fry for 2-3 minutes at high temperature then turn it to low, and gradually add meat stock. After 10 minutes of cooking ad finely sliced ham and cook risotto until rice is soft. Add Parmesan and butter, and continue cooking until it becomes creamy.
Boil water in a pot, then place a pot on top of that. Melt the chocolate in the second one and mix with some butter. Add sugar, egg, rum and dry biscuit crumbs. Mix well and place in the middle of a baking parchment or tinfoil.
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