3 Minutes Shrimp Pasta Sauce with Garlic and Lemon Zest, Italian Style – Healthy, Easy and Quick – Deliciously amazing!

Shrimp Pasta Sauce Italian style

Delicious Shrimp Pasta Sauce: when you’re looking for an authentic Italian pasta sauce recipe, you know that you’re looking for simplicity, using just few ingredients along with some basic cooking techniques to simply enhance the natural flavour of the food and still having amazing and utterly delicious.


easy, quick, shrimp, pasta, sauce, prawn, sauce, italian

This pasta sauce may seem not so special from the pictures but I ensure you this dish is so so so tasty that you could compete with a proper Italian restaurant near the Amalfi coast!
So trust me when I’m saying that this is amazingly delicious, because it is and it’s also ridiculously quick to make, less than the pasta cooking time – just 3 minutes!
easy, quick, shrimp, pasta, sauce, italian, lemon, garlic
For this recipe I suggest you to use Spelt Spaghetti because their nutty taste goes perfectly with this shrimp sauce, giving you the sensation of eating in a fine restaurant.
  organic, spelt, spaghetti, farro, luzi, bellavita
Spelt is an ancient grain and is really healthy, it’s low in calories than the classic wheat, easier to digest because the extra fiber contained in it aids in the digestion of the gluten. This particularly rich grain is high in protein and satisfies the stomach, so you only need a little to fill you up, perfect for your diet – healthy and satisfying!

Always remember to buy quality ingredients to have the most satisfying experience, especially when you’re cooking Italian. 


You can find authentic Italian Spelt pasta along with other authentic Italian specialities in this fabulous online shop “Bellavita Shop“* who is based in London, UK. I really suggest you to see all the authentic and marvellous food and drinks they sell: Artisan Italian food of unique quality at your fingertips, at last!

bellavita, box, italian, food, online, quality, authentic
*Spelt Spaghetti were complimentary, but as always, my opinions are my own.

EXCLUSIVE to 50 Ilaria’s Perfect Recipes readers: Register here for your FREE ticket to attend the Bellavita EXPO, London, from the 17th to the 19th of July 2016, using the code: BELLAVITAMAG

King Prawn Pasta Sauce with Garlic and Lemon Zest Italian Style

Difficulty: super easy
Preparation: 0 minutes Cooking Time: 3 minutes
Yield: 2 servings

INGREDIENTS:

  • 160 grams / 2/5 pounds Spelt pasta
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, peeled (slightly squashed with your hands)
  • 200 grams / 1/2 pound medium shrimp, peeled and deveined if necessary / King prawns (reserve 6 with tail for decoration)
  • 30 ml / 1/8 cup dry white wine
  • finely grated zest of 2 lemons (only the yellow part)
  • 2 tbsp Parmigiano Reggiano cheese
    Optional:
  • shrimp shells
  • 2 tbsp butter
    To serve:
  • 1 small bunch parsley leaves, finely chopped
  • some curly thin strips of lemon zest

INSTRUCTIONS:

Cook pasta al dente.
While the pasta is cooking, make the shrimp pasta sauce as follows (it takes just 3 minutes).
(Optional) If you want to add more flavour to this dish, cook the shrimp shells (and heads) in butter for 3 minutes in a small saucepan. Discard the shells, drain the flavoured butter and add it to the following pan.
Put a large pan over medium-high heat. Add e.v. olive oil (optional: add also the flavoured shrimp butter), garlic cloves and shrimps and stir until the shrimps are halfway cooked (1 minute).
king, prawn, garlic, italian, shrimp, pasta, sauce
Sprinkle with white wine and let the alcohol evaporate.
shrimp, pasta, sauce, italian, wine, lemon
Remove from heat, discard the garlic cloves, add the finely grated lemon zest, stir a bit, add Parmigiano cheese and mix very well.
Leave apart the 6 shrimps with tail for decoration.

Add cooked pasta to the pan, give a stir and serve immediately.

spelt, shrimp, spaghetti, recipe Decorate every pasta dish by sprinkling over some chopped parsley, some curly strips of lemon zest and put the cooked shrimps with tail in the middle or as you prefer.
easy, quick, shrimp, pasta, sauce, prawn, italian, garlic, lemon
Now enjoy this super healthy, quick and delicious seafood pasta with all the flavours of Italy.
3 Minutes Shrimp Pasta Sauce with Garlic and Lemon Zest, Italian Style - Healthy, Easy and Quick - Deliciously amazing!
 
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A simple Shrimp Pasta Sauce, Italian style, super easy and super delicious!
Author:
Cuisine: Italian
Serves: 2
Ingredients
  • 160 grams / 2/5 pounds Spelt pasta
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, peeled (slightly squashed with your hands)
  • 200 grams / ½ pound medium shrimp, peeled and deveined if necessary / King prawns (reserve 6 with tail for decoration)
  • 30 ml / ⅛ cup dry white wine
  • finely grated zest of 2 lemons (only the yellow part)
  • 2 tbsp Parmigiano Reggiano cheese
Optional:
  • shrimp shells
  • 2 tbsp butter
To serve:
  • 1 small bunch parsley leaves, finely chopped
  • some curly thin strips of lemon zest
Instructions
  1. Cook pasta al dente.
(Optional) If you want to add more flavour to this dish, cook the shrimp shells (and heads) in butter for 3 minutes in a small saucepan. Discard the shells, drain the flavoured butter and add it to the following pan.
  1. Put a large pan over medium-high heat.
  2. Add e.v. olive oil (optional: add also the flavoured shrimp butter), garlic cloves and shrimps and stir until the shrimps are halfway cooked (1 minute).
  3. Sprinkle with white wine and let the alcohol evaporate.
  4. Remove from heat, discard the garlic cloves, add the finely grated lemon zest, stir a bit, add Parmigiano cheese and mix very well.
  5. Leave apart the 6 shrimps with tail for decoration.
  6. Add cooked pasta to the pan, give a stir and serve immediately.
  7. Decorate every pasta dish by sprinkling over some chopped parsley, some curly strips of lemon zest and put the cooked shrimps with tail in the middle or as you prefer.

Ultimate Best Authentic Bolognese Sauce – the Great Italian Sauce!

AUTHENTIC BOLOGNESE SAUCE

You know that I’m always searching for best/perfect recipes, don’t you? Well, I’ve already told you in my Best Authentic Bolognese Sauce post what my favourite sauce for pasta was and I thought that my Mom’s Ragù was the best recipe ever, but recently I tried another one, just out of curiosity and to confirm my theory, and I was literally amazed!


ultimate best authentic bolognese sauce

This recipe is so perfect, rich and so delicious that I’m asking how couldn’t I ever imagined that? I tried many other recipes but no one satisfied me more than my mom’s recipe even if those were made by great grandmothers.

Now, look at the photo below… do I need to add more words to convince you???

authentic best tagliatelle bolognese sauce

Another reason why I was skeptical before trying this recipe is because it does not contain garlic. And I love garlic in Bolognese Sauce, it gives a wonderful taste. But this recipe is so tasty itself and is balanced in every part of it. So, garlic lovers, before adding some garlic, taste the sauce with pasta (not alone).

This Great Authentic Bolognese Sauce is heavier (more fats) than other recipes I shared with you, but worth everything, even your bikini, trust me. Next time you’ll make Tagliatelle you’ll want to try this one, really!

This is very simple to make too, just few easy steps and some time at home, but you don’t have to look constantly at the stove so you can do other things while it cooks.

best authentic bolognese sauce delicious

I use this recipe just for special occasions, such as when I have guests or on special Sundays, while for “daily” lunchtime I always use my Mom’s recipe because it’s “healthier” (if a Bolognese sauce can be called that ahah!) and has less fats so I can continue in following my diet. That’s why I don’t remove this recipe from the blog, because is still valuable.

best italian tagliatelle bolognese sauce

As I told you before in the other post, the secret for a special Bolognese Sauce, that we (italians) call Ragù (pron. Ruh-goo), is the long cooking time, 6 hours are best.

Yes, it can be ready after 2 hours but it will be just a sauce with some meat in it and very very bland.

People say that the habit of cooking meat for long hours is given by the fact that many years ago it was very tough, so long cooking times ensured a better tenderness to the meat, but I do not agree with that because when a Bolognese Sauce is cooked for at least 4 hours (or as I suggest 6), the meat along with olive oil, vegetables and tomato perfectly combine together to form a unique mouth-watering sauce, so there’s really a huge difference in the taste, not just in tenderness (the pictures below show the difference).

best bolognese sauce before

After 2 hours of cooking the sauce is watery, bland and the meat is whitish.

best bolognese sauce long hours

After 6 hours of cooking the sauce is dense and full of taste!

So this is the best Bolognese Sauce recipe I have ever ever ever eaten, period. If you know another recipe that is better than this one (I’m a bit skeptical but..), please let me know!!! It would be another huge discovery!

Enough said, now let’s move to the recipe!

italian grandma tagliatelle bolognese sauce

Ultimate Best Authentic Bolognese Sauce *

* (adapted from Beniamino Baleotti’s Ragù alla Bolognese recipe, he works as a cook at Agriturismo Le Ginestre in Pianoro (Bologna). If you ever plan to go near there make sure to visit him and have a traditional lunch there or make a pasta course, he speaks Japaneese too! I made some adjustments to his recipe such as swapped out lard for butter, because for me the first one gives a too piggy taste.)

Difficulty: easy
Preparation: 20 minutes Cooking Time: 4-6 hours
Yield: 6-7 servings

Ingredients:

  • 2 tbsp unsalted butter
  • 4-5 tbsp extra virgin olive oil
  • 500 gr / 1lb / 18 oz ground quality beef (94% lean if possible)
  • 300 gr / 2/3 lb / 10 oz ground quality lean pork meat (chuck/shoulder or loin)
  • 200 gr / 1/2 lb / 7 oz ground pork belly (skinned, raw/no seasoned)
  • 450 gr / 16 oz / 4 1/2 cups soffritto vegetables OR 2 medium onions, 3 carrots and 2 celery stalks finely chopped
  • 150 ml  / 2/3 cup red wine (no bubbles)
  • 600 gr / 1 1/4 lbs / 20 oz plain tomato sauce
  • 2 sage leaf
  • 1 bay leaf
  • a pinch of freshly ground nutmeg
  • kosher salt to taste

Instructions:

Heat oil and butter in a heavy, bottomed pot and fry ground pork belly until it’s brown and crispy (about 8-10 minutes).

Don’t skip this passage, it’s the key for a tasty sauce!!!

butter olive oil bolognese sauce

pancetta pork belly bolognese sauce

crispy pork belly bolognese sauce

crispy pancetta bolognese sauce closeup

Crispy pork belly

Add vegetables and fry them for about 10 minutes until they start to soften and color a bit (so vegetables are more savoury and sweet), scraping the bottom of the pan occasionally.

soffritto bolognese sauce

Mine were frozen

soffritto pork belly bolognese sauce

Add the remaining ground meat, breaking it up with a fork and cook until it’s browned all over (5-10 minutes) and all the water, that the meat releases, is evaporated.

soffritto pork belly meat bolognese sauce

seared meat bolognese sauce

Add red wine, give a stir and let the liquid reduce for 2-3 minutes or until you no longer smell alcohol.

red wine best bolognese sauce

Add tomato sauce, sage, bay leaf, nutmeg, salt and cover the meat with some water.

tomato authentic bolognese sauce

Partially cover with a lid and simmer Ragù for at least 4 hours (6 is better), stirring occasionally (about every 1 1/2 hours). During that time, if you see that the sauce is drying to much add some water (not at the end of the cooking time though!).

Here’s a photo of the sauce after just 2 hours of cooking (watery and bland).

best bolognese sauce before closeup

That’s how the sauce has to look like after 6 hours of cooking:

best bolognese sauce after closeup

As you have read, there’re just few steps to follow. It’s not complicated at all, so on the next rainy Sunday have a try and let me know if it’s your best italian Bolognese Sauce recipe too! And don’t forget that Ragú can be used with every kind of pasta, not just Tagliatelle!

italian ragu bolognese sauce perfect tagliatelle

ultimate great authentic italian pasta sauce mouth watering tagliatelle bolognese sauce

Ultimate Best Authentic Bolognese Sauce - the Great Italian Sauce!
 
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The most delicious and authentic Bolognese sauce ever.
Author:
Cuisine: Italian
Serves: 6
Ingredients
  • 2 tbsp unsalted butter
  • 4-5 tbsp extra virgin olive oil
  • 500 gr / 1lb / 18 oz ground quality beef (94% lean if possible)
  • 300 gr / ⅔ lb / 10 oz ground quality lean pork meat (chuck/shoulder or loin)
  • 200 gr / ½ lb / 7 oz ground pork belly (skinned, raw/no seasoned)
  • 450 gr / 16 oz / 4½ cups soffritto vegetables OR 2 medium onions, 3 carrots and 2 celery stalks finely chopped
  • 150 ml / ⅔ cup red wine (no bubbles)
  • 600 gr / 1¼ lbs / 20 oz plain tomato sauce
  • 2 sage leaf
  • 1 bay leaf
  • a pinch of freshly ground nutmeg
  • kosher salt to taste
Instructions
  1. Heat oil and butter in a heavy, bottomed pot and fry ground pork belly until it's brown and crispy (about 8-10 minutes).
  2. Add vegetables and fry them for about 10 minutes until they start to soften and color a bit (so vegetables are more savoury and sweet), scraping the bottom of the pan occasionally.
  3. Add the remaining ground meat, breaking it up with a fork and cook until it's browned all over (5-10 minutes) and all the water, that the meat releases, is evaporated.
  4. Add red wine, give a stir and let the liquid reduce for 2-3 minutes or until you no longer smell alcohol.
  5. Add tomato sauce, sage, bay leaf, nutmeg, salt and cover the meat with some water.
  6. Partially cover with a lid and simmer Ragù for at least 4 hours (6 is better), stirring occasionally (about every 1½ hours). During that time, if you see that the sauce is drying to much add some water (not at the end of the cooking time though!).

Milk-Braised Pork or Veal Loin with Fresh Herbs, Italian Style (Arrosto al Latte)

This is a family favourite recipe, very simple to make but amazingly good! The meat, pork or veal, comes out very tender and, although it takes quite some time to cook (but your constant attendance is not required), the milk, along with sage rosemary and garlic, reduces down to create a delicious brown sauce…. and has low calories!!!


milk braised pork veal loin roast arrosto maiale best italian herbs

Cooking meat in milk is common throughout north Italy because it results in moist meat and a flavorful sauce.
Here it’s called Arrosto al Latte (milk roast – pron. Rr-os-toh) even if it’s not cooked in the oven, in fact here we call something roast (especially meat) when it’s cooked over high heat and browned.

roasted pork veal loin milk italian herbs

In Tuscan the name for roast pork loin with ribs attached seasoned with rosemary, sage, garlic and pepper is Arista (R-east-uh). This derives, as Artusi said, from an ecumenical council held in Florence in 1430 to attempt to settle the differences between the Greek and Roman Churches, during which the Florentines served their guests this dish. The Greeks all began to exclaim, “Aristos!” (“the best” in greek) and the name stuck.
Arista in Tuscany is usually cooked with white wine instead of milk, but you can find both versions.

If you’re using Veal loin for this recipe, when it’s cold, you can cut it in very thin slices and cover them with the appropriate sauce to make a delicious “Vitello Tonnato” (Veal with Tuna Sauce – recipe in a next post)….. but if you don’t mind, you can use pork loin too to do this. 😀

Milk-Braised Pork or Veal Loin with Fresh Herbs, Italian Style (Arrosto al Latte)

Difficulty: easy
Preparation: 5 minutes Cooking Time: ~2 hours
Yield: 4

Ingredients:

  • 2 1/2 lbs / 1,3 kg boneless pork or veal loin, tied
  • ~10 sage leaves
  • 1 medium sprig of rosemary
  • 2 garlic cloves
  • 1/2 cup extra virgin olive oil
  • ~1 1/2 cup whole milk (for more info read the instructions)
  • salt and pepper to taste

pork loin italian herbs milk

Instructions:

Ask your butcher to tie the meat correctly before cooking or you can do this, it’s simpler as it seems (look at this accurate video for instructions).
This will ensure that the meat remains constant throughout the cooking process so that it cooks evenly and when you’ll cut the slices they’ll be uniform.

pork loin tied italian herbs milk

Season the loin well with salt and pepper (if you have Salamoia Bolognese or Seasonello Bologna salt use that).

Heat oil in a large heavy-bottomed saucepan over medium-high heat and brown loin on all sides. This is important for the flavor and for the tenderness of the meat (it will take about 10 minutes to ensure all the edges are golden).

pork loin roast italian herbs

Stir in rosemary, sage and garlic and pour the milk in with the meat until it reaches about half the loin.

pork loin roast italian herbs milk

When the milk comes to boil lower the heat to low and partially cover the pan with a lid.

pork loin roast italian herbs milk lid

Cook the loin for at least 2 hours, or until the juices run clear when pierced with a skewer. If you have an instant thermometer, insert it into the center of the meat and it should read 65°-70°C / 150°-160°F for a slightly pink center, while if you want the loin to be well done it should read 165°-175°F / 75°-80°C.
Remember to turn the meat once or twice during the cooking time.

milk braised pork veal loin roast arrosto maiale

I like the meat to be well done, as you can see from the photos below, so I cook it for 3 hours (before cooking, the meat was at fridge temperature).

Remove the meat and put over a cutting board to rest, loosely covered with foil to keep warm.

At this point, the milk sauce should be thick, curdled and in a nutty brown colour. If it’s not so thick or you like a more dense sauce you can add 1/2+ teaspoon of flour (paying attention to dissolve it very well) and boil the sauce for 2 minutes.

arrosto milk juice

Remove and discard garlic, rosemary and sage from the milk sauce.

Now the sauce is ready, but if you don’t like serving the roast with some chunks of coagulated milk in it (it’s not pretty but they will melt in your mouth), you can whisk the sauce with a hand mixer to obtain a smooth sauce.

milk braised pork veal loin roast arrosto maiale sliced

Slice the loin (tip: the meat is easier to cut when it’s fridge cold!), pour over the milk sauce and serve (if you find, upon slicing the meat, that you’ve undercooked it, slip the slices and sauce in a pan and bring to a simmer until cooked through).

milk braised roast arrosto maiale italian best

Usually the roast is better the next day, so that the loin has time to absorb the flavours from the sauce.

If you’re using this recipe to make Vitello Tonnato (Veal with Tuna Sauce), just arrange the “dried” slices of roast on a serving plate and cover with the Tuna Sauce (in which you have whisked some milk sauce in – recipe in a next post).

When I cook this recipe I usually put the meat covered with foil in the fridge to chill, because this helps the cutting process, especially if you cut it in thin slices.

This recipe is very easy to follow, healthy and delicious, so it’s a keeper!

What’s you favourite recipe for Pork or Veal Loin?

milk braised pork veal loin roast arrosto maiale best italian

Milk-Braised Pork or Veal Loin with Fresh Herbs, Italian Style (Arrosto al Latte)
 
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Pork or Veal Loin cooked in a milky sauce, authentic Italian style.
Author:
Cuisine: Italian
Serves: 4
Ingredients
  • 2½ lbs / 1,3 kg boneless pork or veal loin, tied
  • ~10 sage leaves
  • 1 medium sprig of rosemary
  • 2 garlic cloves
  • ½ cup extra virgin olive oil
  • ~1½ cup whole milk (for more info read the instructions)
  • salt and pepper to taste
Instructions
  1. Tie the meat correctly before cooking.
  2. Season the loin well with salt and pepper (if you have Salamoia Bolognese or Seasonello Bologna salt use that).
  3. Heat oil in a large heavy-bottomed saucepan over medium-high heat and brown loin on all sides.
  4. Stir in rosemary, sage and garlic and pour the milk in with the meat until it reaches about half the loin.
  5. When the milk comes to boil lower the heat to low and partially cover the pan with a lid.
  6. Cook the loin for at least 2 hours, or until the juices run clear when pierced with a skewer. If you have an instant thermometer, insert it into the center of the meat and it should read 65°-70°C / 150°-160°F for a slightly pink center, while if you want the loin to be well done it should read 165°-175°F / 75°-80°C.
  7. Remember to turn the meat once or twice during the cooking time.
  8. Remove the meat and put over a cutting board to rest, loosely covered with foil to keep warm.
  9. At this point, the milk sauce should be thick, curdled and in a nutty brown colour. If it's not so thick or you like a more dense sauce you can add ½+ teaspoon of flour (paying attention to dissolve it very well) and boil the sauce for 2 minutes.
  10. Remove and discard garlic, rosemary and sage from the milk sauce.
  11. Now the sauce is ready, but if you don't like serving the roast with some chunks of coagulated milk in it (it's not pretty but they will melt in your mouth), you can whisk the sauce with a hand mixer to obtain a smooth sauce.
  12. Slice the loin (tip: the meat is easier to cut when it's fridge cold!), pour over the milk sauce and serve (if you find, upon slicing the meat, that you’ve undercooked it, slip the slices and sauce in a pan and bring to a simmer until cooked through).

Tuscan Chicken Liver Crostini

Chicken Liver Crostini, in Italian Crostini di Fegatini (pron. cross-T-knee D fay-guh-T-knee) or Crostini Toscani (slices of toasted bread with a rich and flavourful chichen liver patè), is the most classic and traditional dish you can find in Tuscany, usually served as appetizer. Every family or Trattoria has its own recipe but I had this one from a dear Tuscan friend of my parents in law and I think it’s the best I have ever eaten, so it’s a keeper!


tuscan chicken liver crostini fegatini pate

Well, all the recipes I write here in this blog are what I consider the best version of traditional recipes, but this is a recipe you REALLY have to make because it’s ABSOLUTELY delicious, especially if you’ve been to Tuscany and have fallen in love with this Crostini.

As I’ve already told you in a recent post, I don’t like eating any kind of liver except these two recipes in which liver is treated in a way that the bitter and “strange” taste goes away, so this recipe can be delicious for everyone and you could consider to put this patè into some mason jars (sterilized and vacuum sealed) as an original gift for anyone you care about.

Tuscan Chicken Liver Crostini

Difficulty: easy
Preparation: 10 minutes Cooking Time: 70 minutes
Yield: ≈20-40 crostini (it depends on the size of the toasted bread)

Ingredients:

  • 350 gr / 12 oz / 3/4 lbs chicken liver (make sure the bitter gall is removed)
  • 1/2 north italian sausage grounded (pork meat with black pepper, garlic and wine, not fennel, nor chili pepper nor anise) about 50-60 grams / 0.11-0.13 lbs
  • 75 gr / 3 oz ground quality beef or veal (94% lean if possible)
  • 15 gr / 0.50 oz anchovies paste (1/4 tube) or 4 filets
  • 1 1/2 tbsp butter
  • 2 big sage leaves (or 4 little)
  • 2 tbsp extra virgin olive oil
  • 2 1/2 cup soffritto vegetables (50%onion, 25%celery, 25%carrot), finely chopped
  • 2 1/2 tbsp vinegar-brined capers, well-drained (if you have salt-packed capers soak them in cool water for about 15 minutes rinsing them in several changes of water or they will be too salty)
  • 1/3 cup dry white wine
  • 4 tbsp parsley
  • lemon zest of 1/2 lemon (just the yellow part) or few drops of lemon essential oil (organic)
  • 2 1/2 tbsp white or apple cider vinegar
  • salt to taste
  • thin slices of bread

Instructions:

Clean chicken livers and make sure the bitter gall is removed.

chicken livers

In a skillet over medium heat add butter and sage. Add chicken livers, salt to taste and sauté until brown. Remove from heat.

chicken livers sage butter tuscan crostini

In a large and heavy skillet over medium heat, add 2 tbsp extra virgin olive oil. Add soffritto vegetables (onion, celery and carrot) and sauté for a minute or two (pay attention not to brown them).
Add ground meat and let it brown few minutes, stirring when necessary. Add white wine, stir a little bit and when it’s reduced add anchovies paste or anchovies filets (in that case mash them with a fork) and capers.

soffritto capers anchovies paste tuscan crostini

At this point you may think that there are too much capers in there, but don’t worry because when everything is cooked and mashed you won’t feel any.

Add lemon zest, parsley and the cooked chicken livers (along with their juices and sage).

soffritto capers anchovies paste parsley tuscan crostini

soffritto capers anchovies paste parsley chicken livers tuscan crostini

Turn down to a simmer and leave to cook, half-covered with a lid, for about 1 hour (if the meat dry too much add some water).

chicken liver tuscan crostini cooking

Turn down to a simmer adding water if necessary.

Adjust with salt if necessary.

Now you have two choices: put everything in a food processor and blend until smooth or, according to tradition, cut everything with a knife or use a meat grinder helping you with vinegar (add vinegar even if you use a food processor).

(As you can see from the pictures below I used a food processor because you know I don’t have so much time…. and above all my husband couldn’t wait to eat it!)

Transfer again the patè to the skillet and cook for more 5 minutes, then it’s done!

Preheat oven to 350°F/180°C, then switch it to the broil setting (switch on the grill). Bake bread slices until crisp and golden (few minutes) turning them once halfway.
You can use stale bread instead of toasting it, the important is that it has to be dry.

Spread a generous amount of cold or warm patè onto each bread slice, arrange them on a platter and serve immediately.

chicken liver pate bread

Some people like to soak the bread with hot broth and then spread with patè (I’ve never found that in a Trattoria), but I prefer hot toasted Crostini with warm patè.
Mmmmmmm yummy!!!!

Your chicken liver patè can be stored:
– into sterilized and vacuum sealed mason jars at room temperature for several months (avoid sunlight);
– into glass jars and in the freezer for a couple of months;
– into glass jars and in the fridge for a couple of days (a few more if the surface is covered with extra virgin olive oil).

tuscan chicken liver crostini fegatini pate

Did I tell you I absolutely love this perfect Chicken Liver Crostini recipe??? Did I tell you to try it??? Nooooo? Then HAVE a try!!!! It’s awesome!

Tuscan Chicken Liver Crostini
 
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Authentic Tuscan Chicken Liver Crostini, like Nonna would make. Better than those you eat in Trattoria!
Author:
Cuisine: Italian
Serves: 20
Ingredients
  • 350 gr / 12 oz / ¾ lbs chicken liver (make sure the bitter gall is removed)
  • ½ north italian sausage grounded (pork meat with black pepper, garlic and wine, not fennel, nor chili pepper nor anise) about 50-60 grams / 0.11-0.13 lbs
  • 75 gr / 3 oz ground quality beef or veal (94% lean if possible)
  • 15 gr / 0.50 oz anchovies paste (1/4 tube) or 4 filets
  • 1½ tbsp butter
  • 2 big sage leaves (or 4 little)
  • 2 tbsp extra virgin olive oil
  • 2½ cup soffritto vegetables (50%onion, 25%celery, 25%carrot), finely chopped
  • 2½ tbsp vinegar-brined capers, well-drained (if you have salt-packed capers soak them in cool water for about 15 minutes rinsing them in several changes of water or they will be too salty)
  • ⅓ cup dry white wine
  • 4 tbsp parsley
  • lemon zest of ½ lemon (just the yellow part) or few drops of lemon essential oil (organic)
  • 2½ tbsp white or apple cider vinegar
  • salt to taste
  • thin slices of bread
Instructions
  1. Clean chicken livers and make sure the bitter gall is removed.
  2. In a skillet over medium heat add butter and sage.
  3. Add chicken livers, salt to taste and sauté until brown.
  4. Remove from heat.
  5. In a large and heavy skillet over medium heat, add 2 tbsp extra virgin olive oil.
  6. Add soffritto vegetables (onion, celery and carrot) and sauté for a minute or two (pay attention not to brown them).
  7. Add ground meat and let it brown few minutes, stirring when necessary.
  8. Add white wine, stir a little bit and when it's reduced add anchovies paste or anchovies filets (in that case mash them with a fork) and capers.
  9. Add lemon zest, parsley and the cooked chicken livers (along with their juices and sage).
  10. Turn down to a simmer and leave to cook, half-covered with a lid, for about 1 hour (if the meat dry too much add some water).
  11. Adjust with salt if necessary.
Now you have two choices:
  1. put everything in a food processor and blend until smooth (add vinegar in the meanwhile)
OR
  1. according to tradition, cut everything with a knife or use a meat grinder helping you with vinegar.
-
  1. Transfer again the patè to the skillet and cook for more 5 minutes, then it's done!
  2. Spread a generous amount of cold or warm patè onto each bread slice, arrange them on a platter and serve immediately.
Notes
Your chicken liver patè can be stored:
- into sterilized and vacuum sealed mason jars at room temperature for several months (avoid sunlight);
- into glass jars and in the freezer for a couple of months;
- into glass jars and in the fridge for a couple of days (a few more if the surface is covered with extra virgin olive oil).

Asparagus with onion and white wine

Here May is the season for asparagus so why not talking to you about a simple but delicious versatile recipe!
In fact, this recipe can be used as a vegetable side dish or as a sauce for pasta or as a filling along with ricotta for Tortelloni or Ravioli.


asparagus onion white wine italian best

Asparagus are really healthy vegetables and have detoxifying and diuretic effects. They are low in calories, loaded with vitamins and minerals, a good source of folic acid, vitamin A, B vitamins and vitamin C and are also a fair source of calcium and fiber.

So a lot of reasons to eat them!
bunch asparagus

The following ingredients are what I used for a bunch of thin asparagus but this is a recipe so simple that you can adapt it easily to your liking and to the amount of asparagus you have.

Asparagus with onion and white wine

Difficulty: easy
Preparation: 5 minutes Cooking Time: 8-20 minutes
Yield: ≈4 servings

Ingredients:

  • 1 bunch of asparagus (about 40 thin)
  • 3/4 medium onion
  • 1/4 cup butter and 1 tbsp extra virgin olive oil
  • 2/4 cup – 120 ml white wine (no bubbles)
  • ≈ 2/4 cup – 120 ml water
  • Salt and/or pepper to taste

Instructions:

Clean asparagus very well under cool running water to remove dirt and sand (the following first photos refer to larger asparagus).

asparagus colander

Remove the woody root ends of asparagus. If you don’t know how much you have to cut, a good trick is to just take the end of the asparagus between your thumb and forefinger and bend it until it breaks (you can save the woody roots to make an asparagus soup).

cut asparagus spear

Sometimes asparagus can develop a tough outer skin (especially the larger ones) so I like to peel it away too with a knife or a vegetable peeler.

peel asparagus outer skin

Here I leave the spears whole but you can cut them into smaller pieces if you like.

Halve the onion and cut it in really thin slices.

cut onion half onion cut slices

On a medium-high heat, put the butter or olive oil into a pan.
Add the sliced onion and let sauté for a minute.

onion sliced pan butter oil

Add the asparagus, salt and pepper to taste and mix a bit (here I used a small pan so it was a bit overcrowded, use a larger one if you can).

asparagus pan with onion

Add white wine and let it evaporate.

asparagus pan onion wine

Then add a bit of water and let them cook on a medium heat (adjust with some more water if the asparagus stick to the bottom of the pan).

The cooking time depends on the size and the thickness of the asparagus and of course to your taste! So you can check them by piercing the spears with a fork or a toothpick. They should be tender but still a bit firm (mine were thinner so they took about 10 minutes to be fully cooked).

asparagus pan cooked

Keep in mind that if asparagus are undercooked they’re not easy to chew while if they’re overcooked they become flabby.

So the best test would be to take a bite into one! 😉

The next picture shows large asparagus that I like the most because they are juicer, tender and less fibrous (once you peel away the outer skin, of course).

large asparagus dish onion

As I told you before you can cut them into little pieces, saving some tops for the garnish, and toss as a sauce over your favourite pasta.

If you use them as a Ravioli or Tortelloni filling, you need to cut them in very little pieces (along with the onion), put them in a colander to drain any liquid in excess (or pat with a towel) then in a bowl and add to almost equal part of drained ricotta and some grated Parmigiano Reggiano cheese.
If the mixture is too wet, add some finely grated bread crumbs (not too much though!).

triangle_ravioli

So this is my favourite (healthy) way to eat asparagus instead of just boiling them, what’s yours?

asparagus dish

Asparagus with onion and white wine
 
Prep time
Cook time
Total time
 
Delicious, easy and healthy Asparagus Italian style
Author:
Cuisine: Italian
Serves: 4
Ingredients
  • 1 bunch of asparagus (about 40 thin)
  • ¾ medium onion
  • ¼ cup butter and 1 tbsp extra virgin olive oil
  • 2/4 cup - 120 ml white wine (no bubbles)
  • ≈ 2/4 cup - 120 ml water
  • Salt and/or pepper to taste
Instructions
  1. Clean asparagus very well under cool running water to remove dirt and sand (the following first photos refer to larger asparagus).
  2. Remove the woody root ends of asparagus. If you don't know how much you have to cut, a good trick is to just take the end of the asparagus between your thumb and forefinger and bend it until it breaks (you can save the woody roots to make an asparagus soup).
  3. Peel away outer skin with a knife or a vegetable peeler if desired.
  4. Halve the onion and cut it in really thin slices.
  5. On a medium-high heat, put the butter or olive oil into a pan.
  6. Add the sliced onion and let sauté for a minute.
  7. Add the asparagus, salt and pepper to taste and mix a bit.
  8. Add white wine and let it evaporate.
  9. Then add a bit of water and let them cook on a medium heat (adjust with some more water if the asparagus stick to the bottom of the pan).
  10. Check them if they're done by piercing the spears with a fork or a toothpick. They should be tender but still a bit firm.

 

Calf’s Liver Venetian Style (Fegato alla Veneziana)

AUTHENTIC FEGATO ALLA VENEZIANA (CALF’S LIVER VENETIAN STYLE)

Fegato alla Veneziana (pron. Fay-gah-toe Ah-lah Vay-nez-e-ah-nah*) is one of the most traditional Venetian dishes known all over the world for its simplicity and above all because it’s appreciated even by those who don’t like eating liver.


fegato alla veneziana calf liver venetian style perfect best

I’m one of them, even if I’m born in a land where offal parts are a strong presence in the traditional cousine, but I don’t like most of them, one in particular: liver (well, at least until I tried this recipe) 😀 .

I cannot stand its strong bitter taste. Maybe because when I was young a friend of mine gave me for the first time a plain boiled liver (for me the worst thing on earth to eat!) and I remember that I covered it with a lot of ketchup to be able to chew it because I didn’t want to give a bad impression for having not eaten it.

The second time in my life I ate liver was definitely better. I went to Tuscany and they served me Chichen Liver Patè on Crostini. I realized that was liver patè at the end of the meal, but it tasted good (you have to treat livers with a special treatment so they lose a bit of their bitterness – try this amazing Crostini recipe).

The third time I ate liver was the best, and was with the recipe I’m showing you today.

Because I want that my son tastes all kind of dishes, even those that I don’t like, I bought a Calf’s liver (the best and healthy between livers).
I followed the Venetian style recipe… I taste it out of curiosity…. and I was amazed! I really liked it a lot!
And above all it doesn’t taste like liver at all! The meat it’s so tender and the sweet onions are the perfect combination!

Have I said that it’s a lot cheaper than other meats? That doesn’t hurt, right? So try it and let me know!

Calf’s Liver Venetian Style (Fegato alla Veneziana)

Difficulty: easy
Preparation: 5 minutes Cooking Time: 25 minutes
Yield: 2-3 servings

Ingredients:

  • 1/4 cup butter
  • 1/4 cup extra virgin olive oil
  • 1/2 pound / 250 gr calf’s liver (or pork)
  • 1/2 pound / 250 gr white onions
  • 1/4 cup white wine
  • 1 tsp white vinegar
  • a bunch of fresh parsley
  • salt and pepper to taste

Instructions:

Cut the onion into thin slices (here it’s called venetian style).

cutting onion sliced onion

Trim the covering membrane, blood vessels and any blemishes from the liver (these parts would become tough after the cooking process).

trim skin liver

Cut the liver into about 2L x 1/2h x 1/2w inch or 5L x 1h x 1w cm strips, but I know that it’s a little bit tricky to cut them into even pieces so keep this just as an example.

cut liver strips If you want the dish to have a thicker sauce and to make the liver softer, flour the strips and set aside.

liver in flour In a skillet (preferably non-stick) large enough to hold the onions and the strips of liver in a single layer, add oil and butter over a medium-high heat.

Add onions, white wine, season with salt and reduce the heat to medium-low (wine will give a mild flavour and a sweeter taste to the onions, you can skip it if you want a stronger flavour).

Cook the onions covered, stirring often to avoid them from sticking (if necessary add some water), until they are soft and fully cooked (about 20 minutes, it depends on how thin you cut the slices).

cooked onion Increase the heat to high and add the strips of liver along with the vinegar, stirring and tossing them constantly until browned outside and to your taste (if you want a medium rare liver cook it for 3 minutes) but no more than 6-7 minutes (starting from a fridge-cold meat) to avoid to eat a rubbery liver (I like it well done so I cooked the liver for 6 minutes and it was really tender anyway).

As you read before, I salted the onions so there’s no necessary to use more salt on the liver, but check the seasoning anyway and add salt, if you want, only at the end because it dehydrates the liver and makes it hard and stringy.

Add parsley and serve immediately.
calf liver venetian style

Traditionally, Calf’s Liver Venetian Style is served alongside with polenta but since we’re going to the warm weather it would be also good with a fresh and crunchy salad to balance with the liver tenderness.

Calf's Liver Venetian Style (Fegato alla Veneziana)
 
Prep time
Cook time
Total time
 
An authentic Italian healthy offal recipe that even children will love!
Author:
Cuisine: Italian
Serves: 2
Ingredients
  • ¼ cup butter
  • ¼ cup extra virgin olive oil
  • ½ pound / 250 gr calf's liver (or pork)
  • ½ pound / 250 gr white onions
  • ¼ cup white wine
  • 1 tsp white vinegar
  • a bunch of fresh parsley
  • salt and pepper to taste
Instructions
  1. Cut the onion into thin slices (here it's called Venetian style).
  2. Trim the covering membrane, blood vessels and any blemishes from the liver (these parts would become tough after the cooking process).
  3. Cut the liver into about 2L x ½h x ½w inch or 5L x 1h x 1w cm strips, but I know that it's a little bit tricky to cut them into even pieces so keep this just as an example.
  4. If you want the dish to have a thicker sauce and to make the liver softer, flour the strips and set aside.
  5. In a skillet (preferably non-stick) large enough to hold the onions and the strips of liver in a single layer, add oil and butter over a medium-high heat.
  6. Add onions, white wine, season with salt and reduce the heat to medium-low (wine will give a mild flavour and a sweeter taste to the onions, you can skip it if you want a stronger flavour).
  7. Cook the onion covered, stirring often to avoid them from sticking (if necessary add some water), until they are soft and fully cooked (about 20 minutes, it depends on how thin you cut the slices).
  8. Increase the heat to high and add the strips of liver along with the vinegar, stirring and tossing them constantly until browned outside and to your taste (if you want a medium rare liver cook it for 3 minutes) but no more than 6-7 minutes (starting from a fridge-cold meat) to avoid to eat a rubbery liver (I like it well done so I cooked the liver for 6 minutes and it was really tender anyway).
  9. Check the seasoning and add salt, if you want, only at the end because it dehydrates the liver and makes it hard and stringy.
  10. Add parsley and serve immediately.

Best Authentic Bolognese Sauce (Ragú sauce): classic and my mom’s version

Best Authentic Bolognese Sauce (Ragú sauce)

Ragù (as Italians call it) or Bolognese is the top italian sauce for pasta.
It has simple ingredients, it’s easy even if you’re not very good in the kitchen, but people still think that it’s hard to make.
You just need 5-6 hours of your free time, and in these hours you can do whatever you want, just have a look and stir ragù every 2 hours, that’s it!


ragu bolognese best italian sauce meat

Italian Academy of Cuisine documented a recipe for “Ragù classico Bolognese” (classic Bolognese sauce), and subsequently recorded and deposited it with the Bologna Chamber of Commerce.

What I’m writing here is not this version, that you can find googling, but is a recipe that a real Bolognese housewife tought me and I think it’s better (there are slightest differences).
The other one is my mom’s version (that obviously I think it’s the best but… you tell me!), anyway every family has their own version, so wherever you eat it’s always different in some ways.
I prefer using the classic version over crostini toast or crispy polenta squares, while my mom’s ragù (I think) is better for pasta.

Ragù alla Bolognese is traditionally served with tagliatelle pasta (medium noodles made with eggs) and although the saying goes “serving spaghetti with Bolognese sauce is a sign of mediocrity in the understanding of Italian cuisine” I have to tell you that I usually put ragú over spaghetti and every kind of pasta (and I’m not the only one) because are really good too and I don’t always eat egg-pasta because it’s too caloric, so I think that it’s not a sign of mediocrity at all!
Anyway… eat spaghetti with ragù and call them “spaghetti al ragù” (spaghetti with ragù sauce) instead of “spaghetti Bolognese” (this term is pure invention and really shudder italians) 😀 .

The secret for a special ragù is the long cooking time.
It can be ready after 2 hours but it will be very bland, I suggest you to cook longer than 4 hours to have all the ingredients’ flavors mixed together and thus forming a delicious ragù (I always cook it for 6 hours, the best), trust me!

NEW UPDATE: click here for my Ultimate Best Authentic Bolognese Sauce – the Great Italian Sauce!

So let’s begin!

Difficulty: easy
Preparation: 15 minutes Cooking Time: 4-6 hours
Yield: 8 servings

ragu bolognese sauce ingredients

Classic Ragù Recipe – Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 300 grams or 10 ounces or 3 cups soffritto vegetables (150 grams or 5.30 ounces or 1 1/2 cups onion, 75 grams or 2.60 ounces or 3/4 cup ounces celery, 75 grams or 2.60 ounces or 3/4 cup carrot, finely chopped)
  • 600 grams / 21 ounces ground quality beef (94% lean if possible)
  • 2 little north-italian sausages grounded (with garlic, no fennel no anise no pepper flakes) – if you cannot find them just add 1 garlic clove
  • 1/2 cup red wine (no bubbles)
  • 2 tbsp pure tomato paste dissolved in 2 cups of stock or water plus one bouillon cube (or 400 grams / 14 ounces tomato sauce plus 1/2 cup of stock or water plus one bouillon cube)

Classic Ragù Recipe – Instructions:

  1. Heat the oil and butter in a heavy, bottomed pot and fry vegetables for 6-8 minutes or until softened, scraping the bottom of the pan occasionally;
  2. add the meat, breaking it up with a fork, cook until it’s browned all over (5-10 minutes) and all the water, that the meat releases, is evaporated (this is very important for the final taste of the sauce!);
  3. add the wine and let the liquid reduce for 2-3 minutes or until you no longer smell alcohol; ragu brown white bolognese sauce
  4. add tomato paste/sauce, stock or water (plus one bouillon cube) and simmer ragù for at least 6 hours stirring occasionally (about every 1 1/2 hours).

Done! just 4 points to follow. It’s not complicated at all, so have a try and let me know what recipe do you prefer! (Below there’s my mum’s recipe).

authentic best bolognese sauce italian

My mom’s Ragù Recipe – Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 300 grams or 10 ounces or 3 cups soffritto vegetables (150 grams or 5.30 ounces or 1 1/2 cups onion, 75 grams or 2.60 ounces or 3/4 cup ounces celery, 75 grams or 2.60 ounces or 3/4 cup carrot, finely chopped)
  • 600 grams / 21 ounces ground quality beef (94% lean if possible)
  • 2 tbsp pure tomato paste dissolved in 2 cups of stock or water plus one bouillon cube (or 400 grams / 14 ounces tomato sauce plus 1/2 cup of stock or water plus one bouillon cube)
  • 2 garlic cloves
  • 1 bay leaf

My mom’s Ragù Recipe – Instructions:

  1. Heat the oil and butter in a heavy, bottomed pot and fry vegetables for 6-8 minutes or until softened, scraping the bottom of the pan occasionally;
  2. add the meat, breaking it up with a fork, cook until it’s browned all over (5-10 minutes) and all the water, that the meat releases, is evaporated (this is very important for the final taste of the sauce!);
  3. add skinned garlic cloves and bay leaf (remember to remove one clove after 2 hours of cooking time);
  4. add tomato paste/sauce, stock or water (plus one bouillon cube) and simmer ragù for at least 6 hours stirring occasionally (about every 1 1/2 hours).

authentic italian sauce ragu bolognese

Note: you can put Bolognese sauce in jars and freeze, so you can do a big batch that will last longer.

Best Authentic Bolognese Sauce (Ragú sauce): classic and my mom's version
 
Prep time
Cook time
Total time
 
My mom's Bolognese sauce. Easy to make, just 4 steps!
Author:
Cuisine: Italian
Serves: 8
Ingredients
  • 3 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 300 grams or 10 ounces or 3 cups soffritto vegetables (150 grams or 5.30 ounces or 1½ cups onion, 75 grams or 2.60 ounces or ¾ cup ounces celery, 75 grams or 2.60 ounces or ¾ cup carrot, finely chopped)
  • 600 grams / 21 ounces ground quality beef (94% lean if possible)
  • 2 tbsp pure tomato paste dissolved in 2 cups of stock or water plus one bouillon cube (or 400 grams / 14 ounces tomato sauce plus ½ cup of stock or water plus one bouillon cube)
  • 2 garlic cloves
  • 1 bay leaf
Instructions
  1. Heat the oil and butter in a heavy, bottomed pot and fry vegetables for 6-8 minutes or until softened, scraping the bottom of the pan occasionally;
  2. Add the meat, breaking it up with a fork, cook until it's browned all over (5-10 minutes) and all the water, that the meat releases, is evaporated (this is very important for the final taste of the sauce!);
  3. Add skinned garlic cloves and bay leaf (remember to remove one clove after 2 hours of cooking time);
  4. Add tomato paste/sauce, stock or water (plus one bouillon cube) and simmer ragù for at least 6 hours stirring occasionally (about every 1½ hours).

Tuscan Onion Soup (Zuppa di Cipolle alla Toscana)

Have you ever been to Tuscany? I’ve been several times and this soup was given to me by a Tuscan Nonna that worked in a Trattoria and was love at first taste! It’s so simple but yet full of flavour and so hearthy, a perfect soup to warm you up in cold evenings.


tuscan onion soup zuppa cipolle toscana best italian easy

Tuscan Onion Soup (Zuppa di Cipolle alla Toscana)

Difficulty: easy
Preparation: 5 minutes Cooking Time: 1 hour
Yield: 2 servings

Ingredients:

  • 2 medium white onions sliced fine (250 gr / 9 oz)
  • 30 gr / 1 oz / 1 tbsp unsalted butter
  • 1 medium potato finely grated (this help soup thickening)
  • 1/2 tsp ground black pepper
  • 500 gr / 1 lbs / 2 full cups hot stock or hot water + 1 stock/bouillon cube
  • 1 tsp sugar
  • 2 tbsp white wine
  • 4 slices toasted bread
  • 4 slices of Parmigiano Reggiano or Swiss cheese

Instructions:

Sauté onions with butter for 1 minute. Add wine and simmer until reduced.
Add stock or water-plus bouillon cube, potato, sugar and simmer for about an hour.
Sprinkle with pepper.
Pour the soup into 2 soup-bowl, add 2 crispy slices of bread for each bowl and cover with cheese.
Melt with blowtorch or put in the oven and set to broil until cheese is browned a little.

Don’t forget to add a comment if you liked the Nonna-authentic Tuscan soup as much as I do!

Tuscan Onion Soup (Zuppa di Cipolle alla Toscana)
 
Prep time
Cook time
Total time
 
Authentic Italian Onion soup. Directly from a Tuscan Nonna, so it's a keeper!
Author:
Cuisine: Italian
Serves: 2
Ingredients
  • 2 medium white onions sliced fine (250 gr / 9 oz)
  • 30 gr / 1 oz / 1 tbsp unsalted butter
  • 1 medium potato finely grated (this help soup thickening)
  • ½ tsp ground black pepper
  • 500 gr / 1 lbs / 2 full cups hot stock or hot water + 1 stock/bouillon cube
  • 1 tsp sugar
  • 2 tbsp white wine
  • 4 slices toasted bread
  • 4 slices of Parmigiano Reggiano or Swiss cheese
Instructions
  1. Sauté onions with butter for 1 minute. Add wine and simmer until reduced.
  2. Add stock or water-plus bouillon cube, potato, sugar and simmer for about an hour.
  3. Sprinkle with pepper.
  4. Pour the soup into 2 soup-bowl, add 2 crispy slices of bread for each bowl and cover with cheese.
  5. Melt with blowtorch or put in the oven and set to broil until cheese is browned a little.

Roasted Potatoes Secrets – Soft Inside but Crunchy Outside (Patate Arroste)

HOW TO COOK ROASTED POTATOES WITH ITALIAN HERBS

Roasted potatoes can be very delicious if cooked perfectly, but sometimes it’s really a mess with soggy potatoes.
This is due to the high amount of starch contained in them, so you have to remove most of it.


roasted potatoes rosemary garlic italian best patate arroste soggy

Roasted Potatoes (patate arroste pronunciation: puh-tuh-teh urrost-a)

Difficulty: easy
Preparation: 15 min./1 hour Cooking Time: 65 minutes
Yield: 4 servings

Ingredients:
garlic rosemary

  • 1 kg / 2 lbs potatoes
  • 3 garlic cloves cut in half
  • 4 rosemary sprigs
  • extra virgin olive oil
  • salt and pepper to taste

INSTRUCTIONS:

Preheat oven to 200°C / 400°F / gas mark 6.
Rinse well and peel potatoes.
Cut them in about 1 inch/2.5 cm pieces.
potatoes cubes

Now choose one of the following procedures.

1° (the best)

Put water into a pot, large enough to contain the potatoes, then bring it to a boil.
Add 2 pinch of salt and 2 tbsp apple cider vinegar.
Add potatoes in the pot and cook them just for 3-5 minutes then drain thoroughly in a colander. Let them cool.

OR

Put potatoes in a bowl, cover with cold water and 2 tbsp of white wine for at least an hour. They will release all the starch in excess.

HOW TO COOK

Grease a pan with extra virgin olive oil, add the potatoes, sprinkle with rosemary and garlic cloves.
Sprinkle again with some extra virgin olive oil, mix and DO NOT add salt at this point.
rosemary garlic pan roasted potatoes crunchy soft italian

Put the pan in the oven and cook for at least an hour. Halfway in the cooking process give a stir.
10 minutes before cooking point, adjust with salt and/or pepper to taste.

You can cook potatoes on the stove, just halve the cooking time.

roasted potatoes best italian rosemary garlic

Roasted Potatoes (Patate Arroste) - soft inside but crunchy outside
 
Prep time
Cook time
Total time
 
Secrets to make authentic Italian roasted potatoes, soft inside and crunchy outside.
Author:
Recipe type: Side
Cuisine: Italian
Serves: 4
Ingredients
  • 1 kg / 2 lbs potatoes
  • 3 garlic cloves cut in half
  • 4 rosemary sprigs
  • extra virgin olive oil
  • salt and pepper to taste
Instructions
  1. Preheat oven to 200°C / 400°F / gas mark 6.
  2. Rinse well and peel potatoes.
  3. Cut them in about 1 inch/2.5 cm pieces.
Choose one of the following procedures.
  1. Put water into a pot, large enough to contain the potatoes, then bring it to a boil.
  2. Add 2 pinch of salt and 2 tbsp apple cider vinegar.
  3. Add potatoes into the pot and cook them for just 3-5 minutes then drain thoroughly in a colander. Let them cool.
OR
  1. Put potatoes in a bowl, cover with cold water and 2 tbsp of white wine for at least an hour. They will release all the starch in excess.
How to cook
  1. Grease a pan with extra virgin olive oil, add the potatoes, sprinkle with rosemary and garlic cloves.
  2. Sprinkle again with some extra virgin olive oil, mix and DO NOT add salt at this point.
  3. Put the pan in the oven and cook for at least an hour. Halfway in the cooking process give a stir.
  4. minutes before cooking point, adjust with salt and/or pepper to taste.
  5. You can cook potatoes on the stove, just halve the cooking time.