Posted in Recipes

Sicilian Rice Arancini Recipe

The Arancini recipe is a typical recipe from Sicily.  In Portopalo and Sicily I ate so many last summer. Sometimes, it depends on where you are, they are also called “arancine”. However the name is inspired to the orange shape of the rice ball. It’s yummy and it deserves to be tasted once – and more – in a lifetime. If you want, you can follow this recipe, but the advice is: go to Sicily and eat them there 😉

 

Recipe for 10 balls:

800ml meat stock
250g arborio rice
a bit of salt  and a pinch of saffron
50g parmesan chees grated
150g mozzarella, chopped into pieces
Meat ragu or ham 
1 egg
150gr flour
500g  breadcrumbs
Extra vergine oil for frying the balls

 

Prepare a risotto with safron – not boiled, because I know that some people think that boiled rice and risotto recipe are the same. Well: it’s not!!! – .

When the risotto is cold, start to create medium rice balls and fill them with the pieces of mozzarella cheese and the meat ragu – or cut ham -. After you beat the egg, flour and water, melt the balls and then use the breadcrumbs for covering each ball.

Heat the extravergin oil in a deep pan and dip each rice ball. Cook in batches until golden brown and drain on kitchen paper towel.

Serve it hot! And Buon Appetito (TLCCJ)

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Posted in Experience, The Lake Como Cooking Journalist Travels

The Lake Como Cooking Journalist goes to Sicily: the Portopalo experience

One of the things that I can not explain, but for which I think it is not necessary to make special ruminations, is how it is possible that the sea that bathes the beaches of Portopalo di Capopassero, is always hot.
I imagine it is simply a matter of mild Mediterranean currents, but wherever you decide to beach, whether it is on the Island of Portopalo or the beach of Carratois, the water will always be clear and warm.
  vacanze sdraio

Apart from some cases in Sardinia, I do not remember having ever swum in Italy, in such a beautiful sea – I mean, with sandy bottom, because in Italy we are so lucky with weather and sea, that it’s almost impossible to swim in a unclean piece of sea -.

  Why Portopalo?

First because we gave a ride of about 1500 kilometers to the grandfather, that is my father – on paper the trip would have to be resolved in 15 hours by car, but the hours have risen up to 23 because of queues everywhere -; he usually goes on vacation there every year to fish; second because I know well the area and the sea, precisely, there is just another thing, third because from there we wanted to leave, then, with the partial tour of western Sicily.

  stones in the sea  

What would you recommend to do, see or visit, if you go to Portopalo?

First of all, I recommend you sleep in a quaint and very hospitable b & b – not to mention the fantastic breakfasts based on fresh cakes, almond milk, juices and toasted bread with home-made dried tomatoes paté – which is called The Artist of Portopalo and that, besides not being expensive, is in a quiet area of ​​the villag, with a small garden where you can relax in the late afternoon, when you come back from the sea.

breakfast in portopalo

As for lunches: go to the beach and arm yourself with beach umbrellas and tents because it is the only way to choose on the beaches, quiet places: remember to carry arancini, supplì, schiacciate, fruit and water.

viviana musumeci al mare  

At a snack, in the late afternoon, take a trip to Pachino, because it is in the main square, which you can enjoy the best almond pastas, granita with brioche and all kinds of pistachio and chocolate pasticcini (Caffé Ciclope: a guarantee).

At dinner, the advice is to go to Marzamemi: in the historic square of the fishing village, you can sit on the famous blue chairs and dine by candlelight, and then get lost in the nightlife, in the alleys, in search of Commissario Montalbano.

Marzamemi square

As for the life of the sea, my two favorite beaches remain that of the Island of Portopalo, also known as the island of Conigli which is accessed by boat – the service starts from the beach in front of the main square of the village.

cactus

The second one, however, is the one already mentioned by Carratois, which is very long and therefore you never run the risk of being surrounded by too many people because you spread along its entire length. And now, ladies and gentlemen, follow this link for reading the recipe of the week: Rice Arancini Recipe

       
Posted in The Lake Como Cooking Journalist Travels

The Lake Como Cooking Journalist travels

When we come back from holidays it’s always hard to return to our everyday’s life, but keeping the memories of our travels alive is good for having a better autumn and winter seasons, and for this reason I want to share with you The Lake Como Cooking Journalist Travels section.

So let’s take a step back…

I do not know about you, but every year, going on holiday with my husband, even before there is the Zoe, we have been always, rightly, made a compromise.

My husband does not love beach life, I like it, but not massive doses, or I’m not someone who loves to beach all day under an umbrella, but, at the same time, summer and holiday are synonymous with the sea. In short: a unique complication.

So, the story, is that managing holidays is always the result of strenuous bargaining that lasts months.

But this year it was enough to say the magic word, Sicily, and everything was arranged in a natural and simple way.

A holiday, that we shared with Zoe, which could be defined, for us, the perfect trip, the ideal format to be applied safely and quietly to other destinations.

Because this year we managed to live the right alchemy: travel, sea, car, visits to the city and monuments, good food and lots of relaxation.

You know what? In the coming weeks,  I will tell you, step by step what we have seen and we have experienced as food lovers

I will talk about Sicily (Portopalo di Capopassero, Agrigento, Capaccio of San Vito Lo Capo and Palermo), Campania (Paestum) and Tuscany (Lucca) and the faboulus food we tasted during our family tour.

Telling the truth, I will post a recipe for each travel post 😉 Because Food is also memory!

Are you ready to retrace this itinerary with me? I can not wait! (TLCCJ)

 

Posted in Experience

How to chose the perfect cooking class? 5 tips

I know, you are visiting a town and then you decide to take part to a cooking experience or to a cooking class. Maybe you also booked it before you left, ’cause you found it online. But you don’t know the cook and you don’t even have people you can ask informations to.

So these are some tips to follow when you chose a cooking experience

freccia

  1. don’t have cooking classes and cooking experiences at the restaurant if it’s monday. In Italy on that day the most part of shops are closed or they work just half the day. Fish is not fresh (at least if you are not at the seaside) and sometimes restaurants offers you ingredients of the previous week.  You should follow this advice also wheh you are just searching for a fish restaurant on monday. Don’t order meat either. It can have the same kind of problem. Above all if the meat is covered with sauces.

mussels

2 When you ask for a cooking class experience, sometimes you are offered to create pizza or make handmade pasta. This is not a problem, but remember: in Italy nowadays contemporary women don’t make home made pasta because they don’t have time and industrial or hand made pasta that you buy at the pasta shop,are perfectly ok. So it’s not as traditional as they make you believe. Then, remember that pasta is made of flour, water, salt and eggs. So, in itself,  it’s not particularly expensive. If you then do it in a restaurant and you are many “students”, it is because the restaurant is gaining a lot. It’s much better to ask to learn how to cook typical dishes, also because in Italy we have so many recipes that you don’t even immagine. 

3 Always about pasta. According to my experience, many people think that it is enough to do it onc,e to learn how to do it again at home. Nothing could be more wrong (and frustrating). Better to opt for dishes where the technique is clear and repeatable anywhere 

4 never think that a cooking experience should cost little. In addition to the lesson or show cooking, you are paying for the raw material that if it is good, has a cost. You are paying the time of those who follow you in this experience and if that person is with you for more than 4 hours, you can not think of paying a few euros. Especially if the experience is not standardized as the “usual” cooking class based on pasta or pizza. Moreover, as there are cheap restaurants, there are also restaurants where quality is paid. And it is a rule to be applied in every field

5 when you start the cooking experience, pay attention about the ingredients. When you do a cooking experience, pay attention to the ingredients. Preferably those in which the packages are and started on the moment

 

GOOD APPETITE (TLCCJ)

Posted in Recipes

Sardine’s pie RECIPE

There is a part of Sicily in me and in my blood. I love the sicilian food because it’s rich, tasteful, original, unique and when I eat it there is something that comes up to my mind, like the way my mother used to cook. We always think that good fish is the very expensive one, but we ignore sometimes that there is some kindo of fish which is tasteful and also very healthy, like sardine. Here the Sardines’s pie recipe

Ingredients (Recipe 4*4)

6oo gr of sardines
50gr of pecorino grated cheese
50gr of parmigiano reggiano grated cheese
50 gr of grated bread
1 garlic
Extravergin oil, salt and pepper

How to prepare it:

Wash the sardines and remove the central bone. arrange them in a pan with baking paper. pour, after having mixed them, the cheeses, the breadcrumbs, the garlic cut into miniscule parts. add salt and pepper and bake at 170 degrees in a preheated oven. cook for 20 minutes. serve hot on a vedere of fresa salad

Enjoy and buon appetito (TLCCJ)

 

recipe of sardines pie

Posted in Recipes

Exotic rice salad recipe (VIDEO)

Cold rice in salad is a typical Italian recipe to be enjoyed in summer.

That said, I also like to change for this I invented this version a bit ‘exotic, but complete because in addition to the vitamins of vegetables, there are carbohydrates of rice and salmon proteins.

Ingredients:

200 gr of sliced ​​salmon
1 pepper
1 fishing
1 tropea onion
300 gr of Basmati rice
40 ml of soy sauce
1 tomato
1 lemon
a teaspoon of turmeric powder
a splash of black pepper powder
a glass of coconut milk

Preparation

Clean and shape the fruit and vegetables by boiling, meanwhile, the basmati rice. Pour into a bowl the cubes of tomato, pepper, peach, Tropea onion and salmon into small pieces. When the rice is ready, drain it and pour it into the bowl to add the soy sauce, the squeezed lemon juice, the turmeric, the pepper and the coconut milk that previously, had poured into another bowl, mixing them.

Is that yummy enough? (TLCCJ)

Posted in Stories

The Lake Como Cooking Journalist’s Guide is online HERE

There’s a new guide in town, guys, and it’s mine: well, it’s not the first, but I’m quite sure that you will appreciate The Lake Como Cooking Journalist’s GUIDE.

 

What’s that and why did I decide to publish it? Ok, Now I’m going to explain all the reasons. I’ve decided to publish it because I met a lot of people from all over the world and they always told me that it’s actually hard to find a smart but complete guide dedicated to Lake Como, also because, most of the time, they are not written by locals, that mean by someone who actually know the entire lake – that is me -.

Second this guide is digital, so you can watch it on your smartphone or on your tablet; you can also publish it – if you are a paper lover – before you leave for Lake Como, but remember to see it before online,because there are numbers of links.

Then I decided to create a complete guide but you won’t find all the places, but just

 

The PLACES THAT YOU MUST KNOW AND VISIT

 

On Lake Como Cooking Journalist’s GUIDE you will find tips about how to get to Lake Como from all the airports by car or by train; how to travel on Lake Como, how it’s preferable to visit also if you don’t want to stay in the “Touristic” district, but you want to discover lovely, nices, interesting and not famous places. This is a real insider guide. But it was written by a journalist. It’s trustable.

And now, I wait for your comments (TLCCJ)