oregano

Garbanzo Bean and Tripe soup

/ CircleMe / Leave a comment

buseca2
Buseca or Garbanzo Bean and Tripe soup is one of those special tastes of Milan visitors can enjoy. There are several varieties from parts of Europe and Spanish South America.

To make the soup you will need 1 pound honeycomb tripe, 1 cup white vinegar, 7 bay leaves, 1 tablespoon red-pepper flakes, 1 tablespoon dried thyme, 1 tablespoon dried oregano, 1/4 cup olive oil, 2 onions, diced, 4 plum tomatoes, diced, 6 cloves garlic, minced, 1/4 cup chopped parsley leaves, 1 gallon beef stock, 1/2 cup dried garbanzo beans,1 c up dried white navy beans, 2 turnips, diced, 4 carrots, sliced, 1/2 head white cabbage, shredded, 1 cup long-grain rice, 12 ounces chorizo sausage, thinly sliced, 12 ounces morcilla sausage, thinly sliced, 1 cup grated queso blanco, 5 sprigs basil.

Rinse the tripe under cold running water and fill a large bowl with ice water and add vinegar. Place the tripe in the bowl and soak for 30 minutes. Remove from the water and cut into small cubes.

In a large pot combine the tripe, bay leaves, pepper flakes, thyme, oregano, 1 gallon water and the remaining vinegar. Bring to a boil over high heat and cook at a full boil for 1 hour. Drain the tripe and rinse. In another pot over a high flame, combine the oil, onions, tomatoes, garlic, parsley and remaining bay leaves and cook for 5 minutes. Add the stock, reserved tripe, garbanzo beans, white navy beans and turnips, and boil. Lower the heat and simmer for 1 hour. Add the carrots, cabbage and rice and simmer for another hour. Add the chorizo, morcilla, cheese and basil. Stir and simmer 10 minutes.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

Torta Rustica, ethnic treat

/ CircleMe / Leave a comment

torta_rustica

The Torta Rustica is an easy Cuban, Greek, or Italian dish that can be eaten for breakfast or lunch. The dish which is a complete meal consisting of carbohydrates, vegetables, and food from animals, is a fairly heavy meal and best eaten before late hours.

Gather together 2 1/4 cups all-purpose flour, 3/4 cup cornmeal, 1/2 teaspoon salt, 3/4 cup butter, diced 2 eggs, 4 tablespoons cold water, 1 1/2 cups ricotta cheese, 4 ounces feta cheese, 1 cup grated Parmesan cheese, 1 egg 1/4 cup chopped parsley, 2 tablespoons chopped fresh basil, 2 teaspoons chopped fresh oregano, 2 cups shredded mozzarella cheese, 1/2 pound ham slices, chopped frozen chopped spinach, roasted red peppers, and 1 egg.

To prepare add flour, cornmeal, and salt and cut in butter until the mixture resembles coarse bread crumbs. Beat in eggs and cold water and mix it into the flour mixture until the dough forms. Shape2/3 of the mixture into a flattened round and repeat the process with the remaining 1/3 and place in the refrigerator.

In a separate bowl, mix the cheese, 1 egg, parsley, basil, and oregano until blended. In an 8 inch round baking dish rollout the dough mixture and place the flattened portion in the bottom of the pan. Use the remaining 1/3 to wrap in the round section of the dish and add the cheese mixture. Add the peppers in single layer and top with the mozzarella and press down. Cover with the remaining dough and seal the edges. Use the remaining egg to top the mixture and bake in an oven at 375 degrees F or until the crust is golden brown. Once done, cool, cut into wedges and serve.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

Italian Sausages with Peppers and Onions, simple and delicious

/ CircleMe / Leave a comment

italian_sausages_peppers_onions
Who doesn’t like simple and tasty? There can be no more simple meal than putting together sausages, peppers, and onions. For this dish we can use the Italian sausages.

To prepare, gather together 6 links of sweet Italian sausages, 2 tablespoons of butter, 1 yellow onion, sliced ½ red onion sliced, 4 cloves of garlic, chopped finely, 1 large red bell pepper, sliced, 1 green bell pepper sliced, 1 teaspoon dried basil, 1 teaspoon dried oregano, and ¼ cup white wine.

Then put sausages in a large saucepan over a medium flame and brown them on all sides. Remove from the saucepan and slice. Melt the butter in the pan and add the yellow and red onions, as well as garlic and cook for about 2 or 3 minutes. Add in the red and green bell peppers and season with basil, oregano, and white wine.

Continue to cook until the onions and peppers are tender. Add the sausages and vegetables to the pan and lower the heat and cook for about 15 minutes.

The meal of Italian Sausages may be served with rustic bread and a glass of white wine.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

Italian Sausage Lasagna, sweet

/ CircleMe / Leave a comment

sausage_lasagna

There is nothing like tasty Italian lasagna to tickle the taste buds. This is the Italian sausage lasagna (read here other news).

To make you will need 12 lasagna noodles, 1 poundsweet Italian sausage, 2/3 cupchoppedonions, 1/2 tablespoonminced garlic, 2/3 cupchopped parsley, 3 cans tomato paste, 1 cantomato sauce, 2 cups water, 1 1/2 teaspoonsItalian seasoning , 1 1/2 teaspoonsdried oregano, 1 1/2 teaspoonsdried basil leaves , 1 poundpart-skim ricotta cheese, 1 packagechopped spinach, 1/2 cupgrated Parmesan cheese , 3eggs , 2 teaspoons garlic salt, 1/4 teaspoon ground black pepper , and 3 cupsshredded mozzarella cheese.

First preheat an oven to 350 degrees F and grease a 9×13-inch baking dish. Then bring a pot of salted water to a boil. Add the lasagna noodles and cook for about 10 minutes.

In a saucepan over a medium flame, cook the sausages with onions, garlic, and parsley. Then add the tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil and mix carefully. Allow to simmer for 5 minutes while stirring occasionally.

In a separate bowl, mix parsley, ricotta, spinach, Parmesan, eggs, garlic salt, and pepper. Spread some sauce in the bottom of the baking dish and layer with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella.

Repeat and make last layer noodles, sauce, and mozzarella cheese. Cover pan with aluminum foil.

Bake in the preheated oven for 45 minutes. Remove the foil and bake uncovered for another 10 minutes or until cheese is bubbly.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

Ravioli, magnific italian food

/ CircleMe / Leave a comment

ravioli
To make the pasta use 6 cups all-purpose flour, 6 eggs, 3/4 cup water, and 2 teaspoons olive oil.

For the sauce use 1 can crushed tomatoes, 1 cup tomato puree, 1/2 cup grated Parmesan cheese, 1/3 cup water, 1/3 cup tomato paste, 3 tablespoons sugar, 2 tablespoons minced basil, 1 tablespoon minced parsley, 1 tablespoon minced oregano, 1 garlic clove, minced, salt, and 1/4 teaspoon pepper.

For the filling use 1 carton of ricotta cheese, 2 cups shredded mozzarella cheese, 1/3 cup grated Parmesan cheese, 1 egg, lightly beaten, 2 teaspoons minced basil, 1 teaspoon minced parsley, 1 teaspoon minced oregano, 1/4 teaspoon garlic powder, salt and pepper.

Place flour in a large bowl, make a well in the center and add beaten eggs, water and oil. Stir to form a ball. Turn onto a floured surface and knead until smooth and elastic. Cover and let rest for 30 minutes.

In a pot combine the sauce ingredients. Bring to a boil. Lower heat and cover and simmer for 1 hour, stirring occasionally. In a bowl, combine the filling ingredients and refrigerate until ready for use.

Divide pasta dough into fourths, place teaspoonfuls of filling 1 inch apart over half of pasta sheet. Brush around filling with water, ffold sheet and press down to seal. Cut into squares with a pastry wheel.

Boil salted water and add ravioli. Simmer and cook until ravioli float to the top and are tender. Drain. Cover with sauce and serve.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

Paella, Spanish delight

/ CircleMe / Leave a comment

paella
Paella is the dish associated with Spain. This combination of rice and seafood or meat and vegetables such as green peas is seen outside of Spain as the country’s national dish but is really a regional speciality from Valencia.

To make a paella gather 2 tablespoons of olive oil, 1 tablespoon of paprika, 2 tablespoons of oregano, salt and black pepper, 2 pounds of skinless chicken breasts cut into small pieces, 3 cloves of garlic, 1 teaspoon crushed red pepper flakes, 2 cups uncooked short-grain rice, 1 pinch saffron, 1 bay leaf, 1 quart of chicken stock, 1 Spanish onion, 1 red bell pepper, 1 pound chorizo sausage, and 1 pound deveined shrimp.

First: season chicken with olive oil, paprika, oregano, salt, and pepper. Then heat olive oil in a large skillet, add garlic, red pepper, and rice and stir for 3 minutes. Add the saffron, bay leaf, chicken stock and lemon. Lower heat and allow the mixture to simmer for about 20 minutes.

In another, skillet heat oil then add chicken and onion and cook for a few minutes; add bell pepper, sausage, and shrimp, turning the shrimp until both sides are pink. Decorate paella with shrimp. Paella is best enjoyed served warm.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL