-Foodaholic-

[huntero]

ano ba tong na puntahan ko!!! puro pagkain,,, ginugutom ako dito hahaha anyways sarap ng mga dish.. whooo

[lovemarie]

more tips . . . .  .. .  . . .

[jamesbond]

aba... kaya pala maganda ang kutis mo mam... mahilig ka kaya dyan sa watermelon... hmmm...

[Heathcliff]

Sir Carlo1225,

thanks for sharing that chicken and pork crunchies in "cartoccio"

Classic and less-known recipes from Sicily



Arancinette all'Olmo
(Don Arcangelo all'Olmo's mini fried rice-balls)


Ingredients (serves 10-12)
500gr risotto rice
200ml milk
1 vegetable stock cube
1 sachet of saffron
1 pinch of cinnamon
50gr butter
50gr grated Parmesan cheese
100gr cubed ham
100gr cubed Provola or other tasty cheese
250gr durum wheat flour
3 beaten eggs with a drop of milk
300gr breadcrumbs
Salt
Vegetable oil

For the thick, elastic, binding béchamel sauce
25gr butter
25gr 00 flour
200ml milk
1 pinch of salt


For the ‘regular’ béchamel
25gr butter
25gr 00 flour
250ml milk
A grating of nutmeg
1 pinch of salt


Preparation


In a large pan, bring 1 litre of salted water and 200ml of milk to the boil. Add the 500gr of rice and the vegetable stock cube. Mix frequently and once the rice is half cooked add the saffron. When the rice is fully cooked, slightly al dente and dry, add the cinnamon, 50g of butter and the same quantity of grated Parmesan cheese. Leave to cool.

While the rice is cooling, prepare a white elastic béchamel sauce that will bind the rice together. Melt 50gr of butter, add 25gr of flour and mix well to create a thick roux. Take off the heat and add 200gr of milk little by little stirring constantly. Add a pinch of salt and then put back on the heat, stirring until it thickens to a sticky, elastic paste. Then add to the rice, mix well and lay the mixture on a large plate to cool

While waiting for the rice mixture to cool, prepare a ‘regular’ béchamel sauce with 25gr of butter, 25gr of flour, 250ml of milk, a grating of nutmeg and a pinch of salt. Follow the same method used for the elastic binding sauce and when ready, add the cubes of ham and Provola cheese.

When the rice is cool, take a small flat palmful, add a little of the ham and Provala béchamel mix and then fold the rice around it, adding a little more rice to fully enclose the filling. Put the rice balls on a plate and when all are done, place in the fridge to cool.

When you are ready to fry the arancini (which should now be cold), take out of the fridge and roll them, first in flour, then in a beaten egg and milk mix and finally in breadcrumbs.

Heat some vegetable oil in a large pan and add the arancini one by one. Don’t add too many at one time as this will bring down the temperature of the oil. When golden brown, remove and place on grease-proof paper. Serve hot.




Salsiccia al vino
(Sausage with wine - a recipe from Planeta's "Sicilia: Cooking at Casa Planeta", written by Elisia Menduni, published by Electa Mondadori, English version available to purchase on Amazon and in specialist bookshops).

Ingredients (serves 6)
1kg homemade or good quality pork sausage
60g grapes
20g pine nuts
1 white onion, chopped
4 glasses Etna red wine DOC
1 tbsp honey
1 red pepper, sliced
Extra virgin olive oil
Salt to taste

Procedure
In a large saucepan or frying pan, brown the onion in a tablespoon of oil for 2 minutes. Pour in the wine and let it bubble up until the alcohol evaporates. Add the sliced red pepper. Rinse the grapes. If you have the patience to, split each grape in half and remove the seeds. Put the grapes, salt, pine nuts and honey in the pan, as well as all the wine. Cook for 10 minutes. In a separate pan, brown the sausage over high heat to get rid of the fat. When the sausage is golden brown, transfer to the pan with the grape sauce and cook for a further 10 minutes.

Wine pairing: Etna Rosso DOC or Eruzione 1614 Nerello Mascalese DOC Sicilia




Parfait alle mandorle

Ingredients
5 eggs
150 gr  sugar
½  litre crème fraîche
100  gr almonds
2 tbsp of the italian liquor “Amaretto di Saronno” (or a similar one with almond flavour)

Toast and caramelize the almonds (20 min in the oven at 200 degree, then 5 min in a frying pan with a spoon of sugar), then crush them into small bits.

Beat the egg whites and mix the yolk with the sugar.

Add the whipped crème fraîche and then slowly the whipped egg whites. Stir gently and add the liquor.

Pour half of the mixure into a wet silicon dish, cover with the caramelised almonds and finally pour over the remaining half of the mixture.

Leave in the freezer for at least 3 hrs

Serve with a warm coulis of mandarin sauce ( a quick version of which can be obtained diluting a good mandarin marmalade with a bit of liquor).


~Recipes are provided by Don Archangelo All'Olmo


Culinary Term of the DAY:

'IN CARTOCCIO" OR 'AL CARTOCCIO"

. . . meaning "in a packet"

'pesce al cartoccio' usually pertains to all fish dishes cooked or steamed using a packet...whereas " pesce in cartoccio" derives from the famous sicillian delicacy fish and chips which are popularly served in packets of oil paper or even old paper cut outs from magazines and old newspapers.

[carlo1225]

my 100th post today... 

Crispy Fried Tawilis...
wala lang...masarap lang siya... 

[bryanbonifacio]

Ang sarap naman tignan mga yan. Nkakagutom tuloy. Pa order po ako. Hahahaha

[jamesbond]

  mga pam-paumay lang hehehehehehe. . . . . . . . . . . .

[lovemarie]

you like pakwan din sir james?


Kitchen Tips . . . . .  .

[carlo1225]

Food Maps: The most representative food of each country
 
The New Zealand photographer  Henry Hargreaves , the New York food stylist  Caitlin Levin  and designer and typographer  thareed Melmed formed an excellent team and did a great project called “Food Maps”. In this project represent different regions and countries of the world from the food and ingredients more representative of the region.

[naruto789544]

no philippines??? 
in terms of food diversity, i know our country has a lot to offer... 
seeing that burger makes me faint... 

[lovemarie]

more food tips . . . . . .  . .. . .

[jamesbond]

ah ok.. yun pala ang instant relief sa brain freeze.. now i know... hehehehe... hilig ko pa naman sa gelato dito.... haaays....

[carlo1225]

One Pot Spicy Thai Noodles...
 

[lovemarie]

Learn How To Make A Homemade Potato Chips Using A Microwave
by ZIK

 
Since some of us like to create our own desserts, then you have to try this homemade potato chips with the use of a microwave. Serve this homemade potato chips to your family and friends and I’m sure that they will surely have a mouthwatering experience. Watch the following steps and try to do this in your home.

It’s really good to know that through the largest social sharing site, YouTube, people could able to express their different ideas in order to help encourage and inspire other people with what they’ve got. Making a homemade potato chips using a microwave is just simple and easy.

https://youtu.be/c83354c_Ct8

[lovemarie]

food bits . . . . .. . . . .