Mint sauce – Mint pesto

This is easy to prepare and tasty.

 

Ingredients: 1/2 cup mint leaves, 1 tablespoon oil, garlic

Directions: Crush the mint leaves with the oil with a mortar and pestle.  Enjoy!

 

This sauce is excellent on fried or baked eggplants.  Use it also for lamb and boiled meats.

 

Now I know what you’re thinking:  Who has a mortar and pestle?  Well, I do, but only because it was a wedding gift.  Before I had one, I would use a blender/cuisinart for these jobs, but here’s the reason why this is a ‘no-no’:  The metal from the blades extracts a sort of bitterness from the leaves, and thus alters the taste.  Now, will this ruin your creation?  Not really.  Will crushing the mint by hand give that extra-special flavor?  Indeed.  Good luck.

 

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Vintage celluloid vanity set toy http://bte.tc/KP3 #OPP

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Dear readers happy Easter!

Un saluto alla famiglia  e agli amici in Italia.

Ciao a presto

Tommaso

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Makes 2 servings

Ingredients: 2 oz of chocolate (I like to use dark chocolate, but any variety works well)

2 eggs, separated

1 oz of butter

½ oz sugar

Directions: Melt the chocolate and the butter very delicately at low heat, always stirring with a wooden spoon.  Once melted, add the sugar and the egg yolks. Continue stirring for five minutes, then keep warm enough to stay melty.  Meanwhile, take the egg whites and whip them until you have stiff peaks.

Mix the egg whites with the cream, and put everything in nice serving cups and refrigerate for at least three hours.  You want nice firm mousse, not soup!

Decorate with a mint leaf or a coffee bean and/or a little biscuit.

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Dear reader I have a surprise for You. Get the free magnet for your fridge  with the site logo, just by sending me a recipe you made with photos. If approved, I will publish it on the site and in exchange I will send you a magnet with the site logo for free.Don’t forget to attach it on your fridge. You can be sure i will not publish your address, nor e-mail.

To send your recipe use this e-mail address tommaso64@gmail.com

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Haute Cuisine made simple http://bte.tc/epu #OPP

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Dear reader
I did something new on the main website and it is an image gallery of the photos of the recipes in the site. So you can pick up recipes by choosing from the images.

Tommaso

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While dining in Italy it will happen often that the dessert menu sounds very much like an American credit card advertising – Tiramisu, torta della nonna,  and so on… It has not always been like that.  Sincerely speaking, I ate my first tiramisu when I was already 15. Of course I fell in love with it, but I think today there are too many other classic desserts being neglected.

One special dessert I was eating in Rome has a funny name – ricotta ubriaca, which means drunken ricotta. The last time I ate it was over five years ago in a place close to Trevi Fountain, called Trattoria dei Giornalisti.

To prepare it is very simple.

Ingredients:  One pound of sheep’s milk ricotta cheese, two tablespoons instant coffee, 4 tablespoons of white sugar, and sambuca liquor according to your taste.

Directions: Take a fork and mix the ricotta with the sugar and the coffee.  Add sambuca according to your taste. Then chill in the fridge for at least two hours before serving. For a final decadent touch, sprinkle with coffee beans and/or shaved bitter chocolate before serving.

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NEGRONI

When i drink a negroni i just drink one as this drink is very strong in alcohol although smooth in taste. The origins of the drink go back to the beginning of the 20th century and are very debated as some want its origins in Italy other claim them in France. For sure two of the ingredients are two Italian liqueurs the Bitter and the sweet vermouth. i like to shake the negroni with ice in the shaker, but you will see that very often in Italy they do without. Whatever i like it cold and so at least i liked it served on the rocks. be careful also to order a negroni sbagliato ( it means a wrong negroni). Usually a negroni sbagliato for me is with vodka but i have seen on wikipedia that some think it is with dry sparkling wine. So it is better to ask before. For the ingredients i use a good brand name gin,  bitter campari, and red martini sweet vermouth.

INGREDIENTS

1/3 of gin

1/3 of Martini red vermouth

1/3 of  Bitter Campari

One orange burnt for each glass

RECIPE

Mix the liqueurs in the shaker and decorate every glass with an orange burnt. I like to shake the cocktail with ice cubes directly in the shaker to make it cold.

Sincerely, Tommaso

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