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Pesto Genovese

About Genova

Basic Information:

• City: Genova
• Region: Liguria
• Province: Genova
• Zona: North Italy

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Pesto Genovese

Probably you have already tried the world famous Pesto Genovese - a sauce for Italian pasta but when you go there don't miss to try the real Italian Pasta with Pesto Genovese.

Recipe

A small secret for you is how to prepare Pesto Genovese in Italian Way.

Ingredients:

- Pine Nuts,

- grated Parmesan,

- fresh Basil,

- Garlic,

- Olive Oil Extra Virgin

Note:

You can use a kind of Parmesan you can find such as Parmegiano Reggiano, Grana Padano or similar but not other kind of cheese!

How to prepare Pesto Genovese?

Put all the products in a mixer while you get the homogeneous mixture.

Conservation:

Put the ready Pesto Genovese in small cans, close well them and immediately leave it in the freezer. It will be well saved for a long time.

When you wish to use it just put in the microwave for a few time to unfreeze.

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Torta Salata di Zucchini e Mozzarella

Where to find Torta Salata di Zucchini e Mozzarella?

Basic Information:

• Zona: All Italy

Torta Salata di Zucchini e Mozzarella

Torta Salata di Zucchini e Mozzarella is a Pie that is very easy to prepare. Zucchini are known for their low-calorie, also the puff pastry is made without eggs so it's really lightweight, suitable for those who do not want to give up taste and at the same time wants to stay in shape :)

Recipe

Here is the most simple recipe youcan find to prepare Torta Salata di Zucchini e Mozzarella.

Ingredients

700 g young zucchini

3 cloves of garlic

1 small onion head

Extra Virgin Olive Oil

1 roll puff pastry (230 g)

1 small box mozzarella (150g)

Butter

Parmesan

Parsley, herbs you like

Salt

Preparation of Zucchini

Cut the zucchini into thin circle slices. Cut into small cubes garlic and onion. Mix well and add a little extra virgin olive oil. Cook for 10 minutes on low heat, stirring occasionally, enough to make Zucchini just a little soft. Finally add salt, parsley and herbs to taste.

Preparing to fire in oven

Place the puff pastry in a greased and floured mold of 28 cm, making small halls with the tines of a fork. You can also use a paper for oven to put the puff pastry. Add the tender but not defeated zucchini over.

Sprinkle mozzarella over the surface of the pie.

Cooking

Bake in a preheated oven at 180 degrees for about 15-20 minutes or until you see the surface of the pie is golden brown. When the pie is almost ready sprinkle with Parmesan and leave in the oven for a while enough to get the golden color.

Conservation

Store in fridge well covered with adhesive foil.

Consume

It can be eaten slightly warm or slightly warmed in microwave if desired.

White wine is recommended!

Good Appetite!

TravelMapItaly Advices (Tips)

Similar Torta Salata (Pie) you can prepare also with eggplants.

Somebody add also some bacon to it.

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Insalata di Riso (Rice Salad)
A Typical Summer Dish

Where to find Insalata di Riso?

Basic Information:

• Zona: All Italy

Insalata di Riso

The Rice Salad can be considered the most classic summer recipe in Italy. it is easy and quick to prepare, can be seasoned and flavored using different ingredients. Colorful, nutritious and above all fresh. The rice salad can bring a breath of comfort and joy on the table.

The Italian Rice Salad (Insalata di Riso) is consumed cold, having stayed at least a little in the fridge and it was cooled well. In Italy you can always find it on the lunch menu especially during summer. If you happen to travel around Italy may try it in the small locals for workers around at lunch and not only. In many places there is something like a lunch buffet where you pay for a dish and you can try different dishes, including this salad, but also many other things like vegetables - cooked or baked in a special sauce.

The Classic Rice Salad consists of rice (300g), tomatoes (100g), olives (50g), peas (100g), tuna/wurstel (100g), Swiss cheese (100g), cucumbers (100g) and peppers (100g) in oil, chives (10g).

Before to Start to prepare Rice Salad

Never mind if you are not able to find all the products you need to prepare Rice Salad!

However you can use the same products of Insalata di Riso you can find in the two recipes here, to include more or less products, more or less quantity of the products. The main products that you should not miss are Rice, garden salad or other vegitables in vinegar or oil, some cheese.

Recipe

Here you will find a rich with products recipe of Insalata di Riso by Mimi made with products you usually easily can find in the supermarkets in Europe. Mimi prefers to put more vegetables in the salad conduced in vinegar than in oil. It is a kind of the light Rice salad. The salad is enough good also without tuna or wurstel but if you like them you can add them (better not to use both together).

Ingredients

- 330 grams (g) of milled (parboiled) rice

- 1 jar of garden salad - 1 x 280 (170) g

- 1 small jar of onions in vinegar - 1 x 340 (220) g

- 1 can peas - 1 x 410 (270) g

- 2 small cans corn - 2 x 160 (140) g

- 1 jar of cucumber in vinegar - 1 x 180 (100) g

- 1 small packet of green olives in natural sauce - 1 x 185 (85) g

- 5-boiled eggs, possibly from domestic chicken (boiled for 8 min)

- Groviera Cheese - 100 g (or 10 thin slices of cheese, these for sandwich)

- Tuna (Wurstel) - 100 g - optional

Note:

The Garden Salad could contains many different kind of vegitables as carrots, peppers, celery, mushrooms, onions, cucumbers, corn and so on. So if you put enough of them you can exclude the other vegetables shown here.

How to prepare Insalata di Riso?

• Boil the rice for about 10 minutes or enough to become slightly soften and not crunches. Immediately remove from heat and thoroughly wash it several times with a cold water until cool it well. Remove the water from the rice and dry it very well.
• In a large bowl place put the rice and start adding all the other products, well drained from the sauce - onions, peas, corn.
• Some products such as cucumbers, olives, garden salad, eggs and cheese should be cut into small squares no bigger than a grain of maize (of course they can be cut in big peaces). If you wish to try something new you can cut these products into thin long strips. You can start to cut and prepare all these products while you boil rice.

Conservation

Once all products are chopped and added to the other products, mix well with a large spoon, close good the container in which the Rice Salad will be stored and put into the cool fridge.

Consume

• You should have Insalata di Riso cool or at room temperature, not chilled and fresh from the fridge, leave for a while outside the fridge before to put on the table.
• The Italian Rice Salad (Insalata di Riso) is consumed as an appetizer or alone meal and should be well combined with chilled white wine!
• Enjoy your meal!

TravelMapItaly Advices (Tips)

• Note that the quantity of finished salad is more than enough even for 8 people, so you can reduce the product as you prefer,
• Do not worry if you cannot get exactly the same amount of products, it will not make a big difference,
• If you cannot find some products or some of them you don't like, then you can also turn off them from the salad, but not the rice and garden salad!
• If you have a home prepared garden salad in natural salad dressing, you can use it,
• As the garden salad, and all other products that you bought from the supermarket are good to be prepared in natural sauce (in vinegar, salt and water). If you use products prepared in oil then the Rice Salad becomes harder to eat,
• Before adding all products from the jars and boxes, dry well from their natural sauce!
• Corn and peas should be type Bonduelle, ready to eat.
• Rice, if you find in the supermarkets a Rice for Rice Salad it is better, if not you should use parboiled (milled rice) that should not be dissolved while boiling,
• The weight of products you see here indicate the gross and the net grams of the products,
• Tuna from a box is an optional and you can add it to the total quantity of prepared salad, but if someone does not like it you can add it later in your dish.

Variety of Insalata di Riso

• You can find many different types of Recipes of Insalata di Riso, with chicken, chicken and melon, with chicken and celery, with chicken wings, with rice and vegitables. You can try every kind you wish.
• Remember only one thing, every kind of salad, prepare with some kind of meat or vegetables under oil makes the salad more heavy to eat.
• It is always your choice and Good luck!

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La Crescia Sfogliata di Urbino

(Crostolo di Urbania)

About Urbino

Basic Information:

• City: Urbino
• Region: Marche
• Province: Pesaro and Urbino
• Zona: Central Italy

Discover Urbino

La Crescia Sfogliata di Urbino

Story and Legend of Crescia Sfogliata di Urbino

The Story:

The rusty Crescia Sfogliata di Urbino was made and cooked by hand already in the fifteenth and sixteenth century for the Dukes of Montefeltro.

The tradition handed down from generation to generation and wants La Crescia Sfogliata to be made ​​from the selected fresh raw materials such as flour, eggs and lard that are mixed with the addition of salt and pepper, milk or water until getting the soft paste, then portioned and spread in thin sheets. The process continues with the hand-writing of lard, rolling up the sheets and forming "balls" which are flattened to form like a disk.

La Crescia Sfogliata:

La Crescia is cooked on hot plates by hand one by one to follow the cooking and to maintain the fragrance and then to be cooled and packaged in a protective atmosphere.

To receive the best result and rediscover the flavors and smells of the past it is advisable to heat the "Crescia Sfogliata" on a non-stick pan, on a plate or on the characteristic "panaro" crock for about two minutes of turning it over several times, its features sheets are a perfect marriage with meats, cheeses and in the area of Montefeltro it is also proposed with truffle omelet or cooked with vegetables in the field.

The Legend said:

The sun, seduced by the beauty of Urbino, one day he flew so low as to become entangled in one of the turrets of the Ducal Palace. It had the fiery form of the star and the drops of gold that fell as he tried to free himself. This inspired a young woman baker called the Fornarina to prepare a cake pastry (Focaccia Sfogliata).

This cake for the slight rise and the desire to fly high was called "Crescia".

Recipe

It is said that every family has its own recipe for La Crescia Sfogliata di Urbino. It is even called also Crostolo di Urbania in the area of Montefeltro. Although it is always a thin flatbread prepared with eggs.

It is hard to find a complete recipe of Crescia Sfogliata di Urbino in internet even though that you will find really many of them. So from the good cook experience and all information found in internet here is the recipe of Crescia Sfogliata di Urbino. Then take a look at the video to see how it should be prepared.

Ingredients:

1 kg flour 00

5 eggs (usually 1 egg every 100g of flour, but no more of 5 eggs; somebody put only 1 egg)

2 spoons of extra virgin olive oil

1 spoon of lard

milk (enough to make a soft paste) (or cold water)

salt

pepper (only if you like it)

Preparation of the pastry:

Sift the flour, add a pinch of salt (to taste you can also put a pinch of pepper), put the eggs, milk (or water) in the center and begin to work until the pastry become smooth and elastic (depending on the size of the eggs you can add one or two tablespoons of water or flour). Let the mixture stand for several minutes.

Meanwhile you can work the lard (use 3-4 full tablespoons) in a bowl to make it soft.

Roll out the dough with a rolling pin until you get a thin rectangular sheet (can use a layer of about 50x60cm).

Entirely cover the dough with a thin layer of lard: you can use a long blade but the back of a spoon or your fingers are fine.

The principle is more or less like the one of the puff pastry: placing a layer of fat between two layers of pasta, cooking, they are detached and "shuffling".

The layer of lard should be rather thin, otherwise La Crescia remains heavy.

Begin to roll the pastry (the longest side) until you get a long cord. Cut the cord gently for 6-8 cm long cylinder. Do not press too hard otherwise it comes out the lard.

Place in refrigerator for at least an hour until the lard become hard.

Take a cylinder at a time and begin to spread it with a rolling pin until you get a disk of thin sheet.

To cook La Crescia you can use a plate (the Best results), a pan, a cast iron plate. La Crescia should be cooked on he both 2 sides. Somebody said to cook half of the time La Crescia on a plate and then to complete the cooking on a grill for letting the excess fat.

Put the pot on the fire chosen, heat well and then put La Crescia, after a couple of minutes turn, put the filling on one half chosen and after about a minute fold half of the non-stuffed stuffed, wait another minute and remove La Crescia.

To have the better results of well prepared and cooked La Crescia when you prepare a disk of Crescia prepare all of them and left them to rise while you prepare you fireplace to cook. Then cook from the first one to the last one that you already prepared.

For the filling you can obviously choose the one you prefer, the ideal would be that there were small pieces of cheese that melts when heated.

You can also fill with a sweet filling such as dark chocolate chips (if you expect this solution, do not put pepper in the dough).

Cooking times are approximate and depends on the pot and the liveliness of the fire but just use the first La Crescia as a reference model for later.

Crostolo di Urbania

If you already read the recipe and TravelMapItaly Advices how to prepare La Crescia Sfogliata di Urbino now take a look at this video.

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Map of The Palace-City of Urbino Montefeltro

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