The authentic southern wet Bruschetta/オーセンティックな南部のウェットブルスケッタ
In most Italian restaurants (including my own), when one orders "bruschetta", they will expect to receive a plate of Italian bread slices baked in the oven and then topped with chopped tomatoes, basil, garlic and anchovies.
In the following recipe however, you will discover the authentic way of making the "wet bruschetta" originating from southern Italy, more precisely Sicily. This is literally a "melts-in-your-mouth" recipe that will have friends and family members alike begging for more! Here's how you make it:
Serves 2 INGREDIENTS: * 10 cherry tomatoes * 1 clove garlic (finely chopped) * 1/2 tsp oregano * 2 filets anchovies (finely chopped) * 3 tbsp olive oil * 4 leaves of basil (in this case, I didn't have any in my pantry) * Salt & pepper to taste * Old ciabatta bread (or any stale bread available - not sweet)
4) Prepare the tomato mixture: make a slit in the cherry tomatoes without cutting through the entire tomato.
5) Put them in a bowl and squeeze the tomatoes with your hands mixing
together with the garlic, oregano, olive oil, anchovies and basil until
the juice and pulp of the tomatoes are well combined with the other
ingredients. Squeezing with your hands allows for the tomatoes to
better absorb the olive oil and flavors from the spices.
8) First put a layer of zucchini & eggplant in an oven proof deep pan (20x20 cm pan or of similar dimensions), followed by tomato passata (tomato puree - mixed with salt & pepper to taste, 1/2 tsp of ground chili pepper and 1.5 tsp of oregano) and then grated Parmesan cheese
9) Continue layering the 3 items until you have used up the ingredients
10) The top layer should be the grated Parmesan followed by the topping of my favorite bread crumb mixture. (not pictured above - bread crumbs "dry" fried in a pan over low to medium heat together with finely chopped capers, anchovies, 1 tsp garlic powder & 1 tsp parsley). 11) Put inside the oven set at 180 degrees Celsius and bake for 20-25 mins depending on different oven strengths.
1) Preheat oven at 180 degrees Celcius 2) Grease a muffin mold (usually with 12 muffin cups) 3) Lightly beat 2 large eggs and combine with 1 & 1/4 cups low fat milk, 1/3 cup vegetable oil and 50 gms melted butter and mix well.
5) Pour egg mixture into the dry mixture and mix well. Pour into muffin tray.
6) Bake in the oven for 18-20 mins until a wooden stick inserted comes out clean. 7) Remove from oven and let cool (still in cake pan) for about 5-10 mins and then remove muffins from pan and reserve on wire rack to cool a further few minutes.
Do you want to learn how to make a light mushroom risotto?/軽いマッシュルームのリゾットの作り方知りたいですか？
Normally when people think 'risotto', they think: creamy and heavy. This is a recipe that is much lighter than the usual one prepared with cream. It is a very simple recipe, though it requires a bit of time, but the end result is simply heavenly! This was my dinner tonight... I hope you'll be able to enjoy it as much as I did! Buon appetito!!
Serves 4 INGREDIENTS 1 liter of hot chicken bouillon (or more if necessary) 1/2 large onion (finely chopped) 5 slices bacon (finely chopped) 5 tbsp olive oil 2 cups Arborio rice (Italian rice for risotto) 50 ml dry white wine 450 gms white mushrooms 150 gms shitake mushrooms 30 gms butter 30 gms grated parmesan Salt & pepper taste
3) Add the mushrooms to pan with the bacon
(still on low heat) and mix from time to time until the mushrooms are softened
(no oil is needed in this process, as the mushrooms will eventually release their
own water causing them to soften).
4) In the meantime, add the rice to the onions,
stirring regularly for about 5 mins (over low heat) until the rice is
translucent. A key point is never to
allow the rice to become too hot. You should be able to touch the
grains with your bare fingers throughout the cooking process of the rice and onions.
Still remaining within the theme of colds and flus, the perfect meal for me when I'm feeling sick is a simple minestrone, light, flavorful and full of nutrients and vitamins.
* 3 liters water / * 2 chicken stock cubes / * 2 medium sized carrots (chopped into mirepoix - 1cm x 1cm cubes) / * 3 stalks of celery (chopped into 1 cm slices) / * 150 gms string beans chopped into lenghts of 5 cm / * 3 medium sized potatoes chopped - mirepoix / * 100 gms mushrooms finely sliced / * 1 medium sized white onion chopped / * 2 cloves garlic / * 4 slices of bacon chopped / * 200 gms pasta - orechiette was used in this recipe / * 4 eggs / 60 gms parmesan cheese grated / * 1/2 bushel of Italian parsley finely chopped / * salt & pepper to taste
1) Bring 3 litres of water to boil (or your own home-made chicken stock) in a deep soup pot.
2) Add 2 chicken stock cubes.
3) Once the water is boiling, add celery, carrots and string beans.
4) In a separate pan, heat 3 table spoons of olive oil on medium heat and add the bacon, onions and garlic until onion is translucent.
5) Add sliced mushrooms to the pan and let the mushrooms sweat. Add a little water if necessary to ensure the mushrooms don't get burned.
6) Once the mushrooms have softened, add the pan mixture into the pot of chicken stock and other vegetables and allow the vegetables to simmer for 15 mins.
7) Then add the pasta and boil on high heat for slightly longer than the original pasta cooking time (as the soup is thicker than normal water - about 20% longer than what is indicated on the dry pasta package). In the meantime, prepare the following that you will see in the video below.
9) After the pasta has been cooked through (in these kind of soups, pasta is not meant to be al dente), turn off the heat. Then add the egg and parmesan mixture, as well as a drizzle of olive oil (for flavor) to the pot and stir until the soup is well blended.
10) Add salt and pepper to taste. Serve hot accompanied by freshly baked bread.
Umeboshi (Japanese sour plum) is one of my favorite snacks. The tartness of the plum practically has me falling off my chair each time I pop one into my mouth, and yet, I'm so addicted, I can eat these things by the dozen... This obviously doesn't do wonders for the stomach though...
Aside from being eaten on its own, this little treat can be added to a variety of beverages and dishes for a little extra kick. I personally enjoy a cup of hot Japanese green tea with an ume plum floating within - relishing its tart yet delicate essence in harmony with the slight bitterness of the tea.
Both are very simple to make... Brew your favorite Japanese green tea (mine is the gen mai cha that comprises of green tea leaves and popped rice) and add either an ume plum or a few slivers of Kombu to your green tea and steep for about 3 mins before taking a sip of the revitalising essence.
I normally drink these 2 types of tea on days I am not feeling well, or when I have come down with a cold. This is not to say they are a remedy for illness, but somehow they give me a bit of a lift when I'm not feeling 100%...
I caught a cold in Shanghai! A simple Chinese Traditional Medicine recipe for a bad cough...
Shanghai's weather these days has been changing sporadically: one day its warm, the next the temperature drops by 10 degrees... Inevitably, I have come down with a terrible cold, suffering from a bad chest cough. With my hectic work schedule, I am often inclined to popping a few of the "western" pills, as they work rather quickly.
However, this time I decided to resort to Chinese traditional medicine to try its slower but deeper healing effects. Being a strong believer in the ancient traditions of China's Yin & Yang food philosophy, I did a bit of research on how I could soothe this awful cough of mine.
From my symptoms, I was quickly able to determine that in fact, this cold was a result of having excessive "yang" or "heat" in my body. In order to dispel this heat, I found a recipe using pears and rock sugar. The pear, which in China is considered a "cooling" fruit is highly effective for calming "heat" coughs.
Dinner in Pizza Salvatore Cuomo Shanghai(Pepper menu)
This evening’s special dinner menu was a great success! As per the menu, the starter comprised of mozzarella wrapped in Parma ham grilled and then baked in the oven with a delicate reduction of 3 different types of tomatoes (green tomato, cherry tomato, normal tomato). Beside the mozzarella, I created a unique fusion of Chawanmushi topped with wagyu beef steak tartare, a dollop of parmesan cream and a fragrant sliver of black truffle.
For the Primo Piatto, I prepared a portion of porcini flavored pasta accompanied by a grilled jumbo prawn and tuna tartare blended with aromatic Japanese Matsutake and bottarga (Italian dried fish roe).
Following was the first Secondo Piatto, which was a seafood soup made with clams, crab, shrimp and red gurnard. A Chinese style crispy rice wedge was served on the side that could be submerged into the soup, which replaced the bread that is normally used for most Italian fish broths.
The second Secondo Piatto was a melt-in-the-mouth tagliata made with Australian wagyu beef, topped with slivers of grilled bell peppers and mozzarella and paired with rucola and a syrupy wine and Sichuan pepper reduction. The side consisted of a creamy parmesan-potato puree.
Finally, the surprise dessert “Quattro” consisted of a white chocolate mousse flavored with truffle and decorated with flakes of gold, a cheesecake topped with berries, one chocolate and one caramel macaroon accompanied by a red peppercorn and white chocolate coulis and finally, one of my personal favorites, the classic yet palate-pleasing chocolate fondant (hot melted chocolate cake).
Once again, we extend a warm thanks to the customers who joined us this evening!