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AAA Best Chef of Italy wanted Masterchef Hearing

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arrives on Sky Masterchef Italy. The talent show where they cook the sorts of things.
We are looking for amateur chefs from each region the most promising among them to find out if you hide the first Italian Masterchef.
You have the right ingredients to undergo our jury's verdict?
So hone your talent!
Call 02. 87 38 14 82 or write to: masterchef@cielotv.it within March 21, 2011.
You will be contacted directly by the production to attend the first trial hearings Deil.
What are you waiting? Masterchef The first of Italy, in addition to national fame, will win a cash prize. And as icing on the cake, the book of her recipes will be published by a major publishing house.

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Pasta flavored with grated horseradish.

Ingredients g. 400-500 of spaghetti or other, preferably pasta, fusilli, g. 500 of fresh tomatoes, basil leaves, horseradish, olive oil, salt .


If you want to make homemade pasta fusilli LUCAN, these are the ingredients for preparation.
Ingredients: 400 g. of wheat flour; water enough; salt for the sauce: sauce pork or lamb; grated pecorino cheese;
grated horseradish root
Preparation: Mix the flour in a fountain with warm water and salt until mixture is smooth and elastic. Let stand for a few minutes and then separating as small parts, work the dough stretched so as to obtain the diameter of a pencil. Cut logs of 5 / 6 inches and draw the fusilli supporting the appropriate bra longitudinally to the trunk, slid under the open-handed on a platter, macaroni until you get a long cable. Boil pasta in salted water and season meat sauce with pork or lamb and serve sprinkle generously with grated radish and pecorino.


Preparation washed with tomatoes, peeled, seeded and chopped, prepared a standard sauce, pour into a saucepan with enough oil, salt and basil. Servitevene on pasta, cooked al dente in salted water. Put the mixture into a clean pan horseradish, grattuggiatelo and spread it over all, let simmer in the oven for 15 min. at 180 ° until crisp outside, and serve hot.

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Hotpot of pork with apples and bacon

I cooked this dish a few months ago, no, actually he did M., a few months ago, but I am that I found the recipe in the newspaper advertising of Sainsbury's Supermarket. In fact, wanting and knowing English, one might leggersela directly on their site, although a bit different 'from the printed version. However, I threw away the magazine and I have transcribed the recipe on the one hand, and here I keep my benefits and any lover of English cuisine * who do not know or know little English.

Background historical / cultural : The Hotpot, among the English that can be done in the kitchen, in my opinion so that more Inglese Inglese so you can not. The Lancashire hotpot, not to be confused with the 'hot pot "(go under' Eastern recipes'), is a stew of lamb, with the addition of vegetables like carrots and onions and covered with a layer of potato slices, put to cook in the oven for settordicimila hours, and from which have branched several variations on this theme. This recipe is an example: made with pork, with bacon and cider is a dish to prepare those in the heart of the cold winter, in early March. But anyhow, today is also a cold burner.

Hotpot Pork Roast
4 people
prepara Time:
25 minutes Cooking time: 2 hours, 20 minutes

750g pork shoulder, broken

1 chopped onion 1 tablespoon flour 1 tablespoon oil

150g of bacon, not smoked, sliced, chopped
2 carrots, chopped Salvia


400ml dry cider 200ml vegetable stock 2

tablespoons Dijon mustard 2 dessert apples, thinly sliced \u200b\u200b
600g potatoes, peeled and cut into slices 5mm
25g unsalted butter, melted

Heat oil in a saucepan. Flour the pork. When the oil is hot, add the pork and brown. Remove from heat and set aside.
Add the onion and bacon and cook over low heat. Return the pork to the pan and add carrots, sage, cider, broth and mustard. Cook and keep on low heat for 10 minutes. Add apples.
Heat oven to 150 degrees. Season the potatoes with the butter and align on the surface of the pan to form a single layer. Cover with foil and leave in oven for 1 hour and 30 minutes. Remove the foil and cook for another 30 minutes.

* I know that is not mine to judge, but who loves English food, if you're out there, made a visit!

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Chicken cacciatore

Welcome to Umbria!
The chicken cacciatore is a traditional Umbrian recipe that should be enjoyed only with the typical cake to the text with which to do the classic "shoe."

INGREDIENTS

A chicken cleaned and cut into pieces
Tomato sauce
A glass of white wine
An onion

rosemary sprig sage leaves 2 bay leaves sprig

A chili
Salt and pepper Extra virgin olive oil


PREPARATION

Fry in a large pan with high sides and the sliced \u200b\u200bonion, chili pepper, sage, rosemary and bay leaves. Throw into the pot in the chicken pieces and brown well over high heat. Pour the white wine, salt, pepper, a bit down 'the heat and remove the red pepper. Continue cooking for 10 minutes and then add half a bottle of tomato sauce. Season with salt, cover with a lid and simmer for 30 minutes. Serve hot with pieces of cake to the text (find the recipe from pies) and enjoy!

Hacks

Check in cooking the sauce does not become either too runny nor too thick: it should be a nice creamy sauce that the chicken wrap it well and make it juicy. If you like spicy you can abound with chilli.

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Let's go eat moules and frites? Mushroom Strudel

Restaurant 'Belgic' in London: brouge.co.uk /
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this recipe to me are "invented" a few weeks ago, so I write it so I did not forget. Council to mariners, if you found yourself on this blog by accident, and you want to try this recipe ... be ', do not do: the doses are the good and I also almost sure I'm forgetting some ingredients *.
So it's very simply a savory strudel, vegetables, and is a vegetarian recipe, but not vegan.

Ingredients:
300 g frozen puff pastry (I'm not Mandrake!)
200 g mushrooms

10 cherry tomatoes 1 / 2 cup white wine 50 g

goat cheese Olive oil Oregano QB


Preparation:
So I do not remember if I put the onion or garlic **, however, if I put one of them, I fry in olive oil with a bit 'of oregano, then I added the mushrooms into thin slices and cut down a bit' to make them flame flavor oil. Then I blended with the wine, I let it evaporate well, and then I added the tomatoes cut in half. I let it evaporate, but not too much, and removed the pan from the heat when the water was almost completely evaporated.
So I took the pastry, I stretched, I've put in the results above, plus I garnished with bits of cheese. Closed out the dough, I brushed with egg yolk and bake for about 30 minutes.

* From here you can see how seriously we should take this 'blog' the 'kitchen' ... ** See note above

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Crostini Umbria Umbrian

Welcome to Umbria!
This is a recipe from the Umbrian tradition that has several variations, I propose my own croutons for the pate from the Umbrian flavor and mouth-watering.

INGREDIENTS 2 packages of chicken livers and hearts ready
a pack of pickled gherkins

large white onion 1 1 / 2 cup white wine
6 tablespoons extra virgin olive oil '
oil salt to taste PREPARATION



Cut the onion into slices and put to fry in oil in a saucepan. When the onion is browned pour in the pan of chicken livers and hearts previously rinsed well and let cook over high heat. Pour the white wine, salt and cover with a lid and lower the flame. Cook the liver for at least 30 minutes over low heat checking every now and possibly adding a little 'hot water if you were too dry. When cooked add all the jar of pickled vegetables, draining a bit 'and blend it all with a hand blender or a traditional one.
Spread the mixture on slices of toasted bread and enjoy!

Hacks

This version is very special but if you do not like vinegar instead of pickled vegetables to put together the onion to brown a lot of herbs (rosemary, sage bay leaves) and whisk in the end everything will still receive a good result and more delicate.
A secret is to prepare the croutons at the last minute otherwise you blacken taking a look unattractive. Often I serve the pate into a bowl and toasted croutons separately and each diner is preparing his toast at will.

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roast lamb with potatoes

INFORMATION

• 2 people
• 479 calories per serving
• difficulties easy
• ready in 2 hours
• recipe light

INGREDIENTS

• 2 tablespoons extra virgin olive oil 1 white onion
• ½ kg potatoes ½ kg leg or shoulder of lamb
• 1 sprig of rosemary 4 cloves garlic
• brine Bologna
• Pecorino PREPARATION
• Preheat oven to 180 ° C .
• • Grease a baking pan with two tablespoons of olive oil and scratch the onion coarsely.
  • Wash and peel potatoes, cut into wedges.
  • Wipe the lamb with kitchen paper, particularly on the cuts to remove bone splinters.
  • Wash rosemary, select the leaves and chop finely with the crescent on a cutting board.
  • in the pan put the lamb and potatoes, peeled garlic cloves, rosemary.
  • Mix the ingredients well, then sprinkle with a pinch of brine rich Bolognese and grated Pecorino.
  • Bake for 1 hour, the exact cooking time depends on the size of the meat. When cooked, turn the grill to brown the meat and potatoes to the surface.
  SEASON
  
  recipe for all seasons.

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Strufoli carnival

Welcome to Umbria! We
carnival is a must then the recipe of how to make strufoli here.

INGREDIENTS 300 g flour 3 eggs


3 tablespoons sugar 3 tablespoons extra virgin olive oil 3 tablespoons cognac

peel half Lemon Milk

to give softness to taste 1 liter of vegetable oil PREPARATION


Beat the egg yolks with sugar, add the egg whites mounted, cognac lemon peel oil to the mixture and incorporate the flour. Sprinkle with milk and knead for a long time until the mixture is very smooth and elastic.
Heat oil in a saucepan large enough and with high sides without bringing to a boil. When it is hot, take spoonfuls of the dough and throw it in oil form and then the balls will swell cooking. When the pancakes are golden brown and drain them on absorbent paper. When
strufoli will dry them on a plate and pour over warm honey until well glazed.
They should be served cold and delicious.
Bon appetit!

Hacks

When you split the dough in spoonfuls wet spoon into the oil: it will be easier to make the ball field. Fill the spoon only until half strufoli grow much during cooking. Fry is definitely the hardest part should not absorb too much oil I recommend you take often a twisting motion to the pot while cooking.

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rice pancakes (sweet carnival)

Serves 6 : 400 g long-grain rice 50g difarina, 400 ml coconut milk, a tablespoon of baking powder, 3 tablespoons sugar, 3 eggs, olive oil, sale.Per the sauce: 250 g yogurt , coconut 100g, 70g sugar veloII givsto.Un sweet white wine with good acidity.


Preparation: Wash the rice, drain and transfer it into a bowl, cover it with wire with water and let stand overnight. Dissolve yeast in 4 tablespoons of warm water and a tablespoon of sugar and let stand for 10 minutes. Drain the rice well, then frullatelo in a blender along with the coconut milk and farina.Aggiungete puree to the yeast and let stand for 6 hours this mixture, covered, in a caldo.Sbattete eggs with half a teaspoon of salt and remaining sugar, then stir in the whole of the batter riso.Prelevatene a ladle and pour it into a non-stick pan you've proceeded to anoint with oil, and cook for 3 minutes abundant (covered over low heat). Follow the same procedure until you have used up all the batter. Finally, prepare the sauce: In a bowl, mix together the yogurt with the coconut and sugar. Serve the fritters warm with the sauce of yoghurt and coconut. (To make coconut milk, let stand for 15 minutes 150 g of coconut pulp in 400 ml of fresh milk, then strain it). Cooking time: 80?

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Half sleeves tuna, capers and anchovies

Welcome to Umbria!
We propose a recipe for fish typical of a region like ours that does not have the sea ... so prepare a good tin of tuna and ready to start.

INGREDIENTS 400g of half sleeves
1 can of tuna in brine

Hot pepper 3 anchovies in oil 1 onion

Extra Virgin Olive Oil Capers pickled

Breadcrumbs
Sale qb



PREPARATION In a pan, fry the onion and crushed red pepper. Add the three anchovy fillets in oil and let it melt then add the capers with a bit 'of their vinegar and let simmer. At the end of cooking, when the onion is softened a lot, add the can of tuna and let it warm without letting it cook in a roasting pan aside nonstick bread crumbs until it is golden brown. Cook half sleeves in salted water until al dente and drain slightly and add the seasoning. Serve the pasta with a bit of raw oil and sprinkle with bread crumbs instead of Parmesan.
Bon appetit!

Hacks

If not particularly liquid cooking sauce, add a little 'water in the dough to lengthen it.

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Linguine with olives, roasted guinea fowl powder

Welcome to Umbria!
This pasta dish is really a first refined gourmet.

Ingredients (4 people eater)

400g linguine gragnano
(not a product but on the Umbrian pasta Naples reigns)
A pack of pistachios
Three slices of ham cut high
Wild fennel some thick tuft
Breadcrumbs

Garlic Salt to taste Pepper

Extra virgin olive oil white wine

Pecorino


PREPARATION

In a frying pan, fry the garlic and pepper, remove from heat and blend the garlic with half a glass of white wine. Add the ham cut into thin strips and enough finely chopped dill.
Separately, in a frying pan, toast the pistachios ground (lasciatene some chopped for garnish dishes). In another nonstick skillet toast
on fire 5 tablespoons of bread crumbs until it is golden brown.
Cook pasta in salted water until al dente and drain it a little: toss in pan with the sauce, combine the chopped and toasted piastacchi and mix well. Serve linguine
wiping it with chopped pistachio nuts that you have left out the breadcrumbs, pecorino cheese slices and a drizzle of olive oil.
Bon Appetit!

Hacks

This dish is likely to dry out too much if you do not keep the water from the pasta to skip it. Since both the pistachio bread crumbs absorb the sauce to moisten and regulator keep linguine crunchy but not dry or crumpled.
not salt the sauce, the ham itself suffice to give salt to the pot.

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Welcome to Umbria!
This recipe is very light but Vermant is easy to prepare and no doubt one of my favorites. Another wonderful to make a great impression without effort maybe, as my grandmother did, for a classic Sunday lunch.

INGREDIENTS

A whole guinea clean
100 grams of butter
A pack of black olives Salt




PREPARATION Preparation is Vermant elementary
in a pan rectangular baking with high enough sides lay the fowl on the baking paper after it has been sprinkled with 50 grams of butter on the outside and inside the remaining 50 gr.
add salt and stuff the inside with black olives and bake at 200 degrees for 50 minutes every now and then wetting the guinea fowl with the gravy. When it is golden
sfornatela, cut into pieces and serve it with its sauce and the olives that were inside.
Bon appetit!

Hacks

I suggest you use the olives with the pits: they are less practical in cooking but do not dry out and remain juicy.

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pie with cheese and ham

Welcome to Umbria! Today I propose a

torntina high salt as an appetizer or cut into squares to match the bread basket. Excellent
alone and with a wonderful stuffing with ham.

INGREDIENTS 200 g flour 3 eggs


100 g butter 100 g diced ham
300 grams of Swiss cheese diced not too small
a map of the yeast pizza

1 teaspoon salt 1 teaspoon sugar to taste milk to give softness


PREPARATION
United
all ingredients and mix until the mixture is quite thick.
Put baking paper in a rectangular tegliera lie down and the mixture level with a spatula,
let it rise for about an hour and put it in the oven for 45 minutes at 180/200 degrees.

Hacks

Double check the kitchen, the cake should be golden on top and soft on the inside: I suggest you use the usual method of sticks to see where is the baking (and stuck a toothpick in the cake comes out clean, or if without residual slurry cooking is finished).
pieces of Swiss cheese must be large enough so that will not melt completely or you'll end up with a mash orriblie weighing 1 kg.
If you really want to overdo it and shells add to the mix also 2 tablespoons grated Parmesan cheese and enjoy!

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Delight in cream sauce with raspberry sorbet and ice lemon

I made this dessert last Friday to try to raise the moral of my family killed, mowed down by a cold and a cough giant killer. I thought that although the smell was out of order, there were still some ways that could be stimulated to duty with a Dolcino and at the same time, I could alleviate the itching, redness and irritation of the throat by coughing up something cool that would be even a feast for the eyes :)... the result here it is below!

INGREDIENTS (Serves 4)

for ice cream:

4 egg yolks 5 tablespoons sugar 1 teaspoon flour

(Cornstarch or potato starch)

500 ml whole milk or partly skimmed

1 vanilla bean (or 1 teaspoon of vanilla extract)

zest of one lemon 1 tablespoon of rum

For the sauce Raspberries:

2 tubs of raspberry

200-250 g icing sugar

cream PREPARATION:

1. Whip the egg yolks with sugar and flour.

2. Apart Heat the milk with the vanilla bean and lemon zest. Warm, but not boiling, then remove from heat and add gradually to mixture 1.

3. Put back on heat, low heat, continuing to mix the mixture with a wooden spoon until it does not loft. When the cream has acquired a slightly thicker consistency will be ready. NB: it will take at least half an hour .. so be patient:) ..

4. Remove cream from heat and pass through a strainer to remove any lumps meshed, zest and vanilla bean. Then add the rum and let cool to room temperature and then refrigerate.

5. Once cooled to a temperature of 4-5 ° C to put the cream into ice cream.

NB: If you do not have the ice cream, ice cream can be done equally, though more laborious. You have to put the cream in the freezer and you have to turn every 45-60 min until it reached the right consistency (it takes 6 to 8 hours at least) ... alternatively, go to your favorite ice cream and buy yourself already made :)!!! ... However, the satisfaction of being the cream for themselves ... is priceless! In addition to being delicious!

The sauce:

before serving ice cream cups in place the contents of a bowl of raspberries in a microwave safe bowl and add sugar to taste (recommend no more than 3 teaspoons). Cook for at least almeno1 min or until it forms a smooth sauce. Then sprinkle still warm, over ice cream. Add fresh raspberries and meringue (if you have) you wish to finish the seal.

The contrast of hot and cold with ice cream sauce and the slight Asprino (not much) of the raspberries with the sweetness of the cream will do the rest ;)!!!

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Maybe not the right season for this recipe ... however, it is true that at the end of a meal or, better yet, a gargantuan meal, can give pleasure enjoy a lemon sorbet that refreshes the mouth and free from the cacophony of flavors, but definitely a little pesantucci sublime, with which we invaded. After the fish is of course a must!
As always, taste bud thank you :)...


INGREDIENTS

300 ml of water

300 grams of sugar

a teaspoon of honey (wildflower or lime are fine)

lemon juice at least three medium-sized (or small or large)

chopped zest of a little 'lemon (of course should not be treated)

PREPARATION

Boil water and sugar in a saucepan and boil for 2 minutes at most. Then add a teaspoon of honey and let cool for 10 minutes at least.

Squeeze lemons and NOT Strain .. it remains a bit of pulp is better:)

Slice thin rind of a lemon is not being treated careful not to carry around the white part is bitter.

At this point, add sugar syrup, lemon juice and zest and mix together.

The compound may be distributed in cups, lemon previously emptied or placed into molds to make popsicles. It should also be left at least 12 hours in the freezer. In the case of ice molds pass under running water for a few seconds before trying to remove.

Do not forget the thinly cut peel ... makes the difference!

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Check out this link ... I found it interesting ... also my taste buds have already had the opportunity to judge and make a decision ... :) Now is for you ...
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Cream Cake Carrot and Almond Valley Rendena

This is a recipe that reminds me of a The hike made in February 2005 on the Adamello Brenta people ... that breakfast! The lady of the hotel, dressed in the typical dress of the place, took me for everything! There was a table just for one sweet and salty ... and then the juice, eggs and bacon, sweet and savory crepes ... was not a breakfast was a feast! How nice! ... And there was also this cake and every time I bit into it back in Val Rendena:) ..

'nuff said, here is the recipe! There will come back to Val Rendena, but the taste bud thank you!
One last thing. It is not a cake for summer climates, but I think there're already realized, heheh;)

INGREDIENTS: 250g sugar


4 eggs 1 cup of rum or brandy
150 g soft butter 1 lemon grated

600 g
carrots 100 g almonds 100 g amaretti

200 g flour 1 tablespoon baking


a pinch of salt PREPARATION:

1. grind the almonds and carrots together,
2. skip the carrots in pan 15 min with 100 g of sugar, turning constantly until they are dry;
3. once cooled add the almonds, lemon zest and crushed amaretti biscuits;
4. mount part sugar, butter, eggs and liqueur;
5. add carrots cold and lastly, flour and yeast;
6. butter and flour a baking sheet at least 24 cm in diameter.

COOKING

Bake in preheated oven at 170 ° C for 50 min.

ADVICE / NOTES

If the surface begins to color but cooking is not yet complete, place a sheet of foil over the cake to prevent the surface from burning.

Continue on

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fragrant and winding trail of chocolate left by the bomb Osama proposing to the heart of dark chocolate cakes. If the "Bomb Osama" can be shared by more than two guests, for this very sweet chocolaty ... say, suggest a home more intimate ... I do not know what I mean;)!
For the voluptuousness and the variety of sensations that triggers the taste buds, has been described even movingly ... you do! Like all illicit drugs, depends on the mood and the prospects for dealing with this "harmless" trick :)... but the amazing effect is guaranteed!

INGREDIENTS:

80 g butter 150 g chocolate Dark
20 g flour 10 g cocoa


90 g sugar 2 eggs and 1 yolk
a pinch of salt (to provide flavor) 1 teaspoon of vanilla extract


PREPARATION

1. melt chocolate and butter in a double boiler;
2. mount eggs, sugar and salt together (preferably with a whisk to incorporate as much air as possible in the compound);
3. then combine the cooled chocolate and butter and lastly the flour, cocoa and vanilla extract (preferably sifted, otherwise ago ... it is the same mania for perfection ;)..);
4. prepare buttered and floured 4-5 aluminum molds (those to make the pudding), spread the mixture.

COOKING

Bake in preheated oven at 180 ° C for about 13-15 minutes ... no more! The heart of the pie should be liquid, or else goodbye scenic effect, effect papilla ... and all your plans for the evening:)!

In this regard let me give you some advice: before you put them all to cook, do the test with only one leaving for 13 min, sfornatelo and adjust the time on that:)

PRESENTATION

Pour the cake on serving platter and sprinkle with a little icing sugar. The ultimate and served with a scoop of ice cream near or above (where you want to put a little ball !)... is the contrast hot-cold and dark chocolate-cream will do the rest!

ADVICE / NOTES

These biscuits once prepared can be stored in the freezer uncooked. In this case, however, remember that if they remove from freezer and immediately put them in the oven, the cooking time may be longer (eg 200 ° C for 18-20 min).

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Heart Dark Chocolate Cake - Bomb Osama

Let me start with this simple recipe for chocolate cake that in its simplicity, is able to touch the heights of sublime pleasure to the palate ... :) I would define it (and I was not just me to call it that) aphrodisiac ... Make it therefore an appropriate use;)!

The recipe was given to me by a dear college friend (Osama for friends) ... for this reason called the cake in his honor!

INGREDIENTS:
200 g dark chocolate 100 g butter strong


200 g sugar 2 tablespoons flour 4 eggs


PREPARATION

1. melt the chocolate with the butter in a double boiler;
2. work the sugar with 2 eggs and 2 whole red, then add the sifted flour;
3. whip the two egg whites and add them to the mixture of point 2 (very slowly and stir from bottom to top, otherwise the egg can be removed);
4. last add chocolate and melted butter;
5. Grease and flour a baking sheet at least 24 cm in diameter (if also a little bigger is better) and pour the mixture.

COOKING

Inform a cold oven (important!) at 170-180 ° C for 30 min.

Bon Appetit!