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darthdevidem01 on 10 October 2010
Alby_da_Wolf said:

Maccheroni al forno.  (macaroni au gratin)

Ingredients:

  • Pasta (macaroni or "penne" or "tortiglioni" or "ziti") 500g
  • Grated Parmigiano Reggiano cheese 225 to 325g (most probably the original recipe used some Southern Italy hard cheese instead)
  • Fresh tomatoes: enough to cover the bottom of the baking  pan with them cut in halves and hollowed
  • Fresh or canned peeled tomatoes: enough to cover the top
  • Breadcrumbs: enough to cover the top
  • Extra virgin olive oil
  • Oregano
  • Pepper (optional)
  • Salt

Instructions:

Boil the pasta in salted water half(*) of its suggested cooking time.

Season it with abundant extra virgin olive oil and 200-300g cheese.

Put a layer of not peeled fresh tomatoes, cut in halves, hollowed and gently flattened, on the bottom of a baking pan ~8-10cm tall and ~30cm large. The skin must be on the bottom, touch the pan.

Add all the seasoned pasta in one layer.

Cover with a layer of drained canned peeled tomatoes or fresh peeled tomatoes cut in halves and hollowed. To easily peel fresh tomatoes, you can shortly dip them in boiling water or freeze them and dip them in lukewarm water until the peel is defrosted and you feel you can separe it easily rubbing it with your fingers.

Season the breadcrumbs with oregano, pepper if you want, 25g grated cheese and also a little salt if you are using unsalted Tuscan bread. Spread this mix on top of all. Drizzle with extra virgin olive oil.

Put in the oven, 180-220°C (356-428°F) if traditional, lower if fan-assisted (not recommended), until the bread is golden brown and the pasta on the sides and bottom is golden brown and quite crispy and the tomatoes on the bottom are very cooked (only when they have lost a lot of water the pasta on the bottom starts becoming crispy

If when the breadcrumbs are toasted as desired the pasta on the sides and bottom are't as crispy as you like, cook some more time at less than 180°C (356°F) with only the bottom resistances turned on (if you have a fan-assisted oven without traditional fanless functioning option, you'll have to put the pan on the stove instead, to avoid  burning the bread).

Cut and Eat. Most prefer this dish cooled down to lukewarm or even room temperature, as it gets firmer, as a cake, and it's also easier to slice.

(*) Important: if boiled too long, pasta will absorb too much water, that added to the juices released by tomatoes will make so that it will take a time awfully long to get the bottom crispy.

YUM I have all the ingredients at my apartment by coincidence might make this!



All hail the KING, Andrespetmonkey

Around the Network
WIzarDE on 10 October 2010

Yum Yum me like mushrooms :D



darthdevidem01 on 10 October 2010
WIzarDE said:

Yum Yum me like mushrooms :D

You have a recipe to share?



All hail the KING, Andrespetmonkey

Alby_da_Wolf on 10 October 2010
darthdevidem01 said:
Alby_da_Wolf said:

Maccheroni al forno.  (macaroni au gratin)

Ingredients:

  • Pasta (macaroni or "penne" or "tortiglioni" or "ziti") 500g
  • Grated Parmigiano Reggiano cheese 225 to 325g (most probably the original recipe used some Southern Italy hard cheese instead)
  • Fresh tomatoes: enough to cover the bottom of the baking  pan with them cut in halves and hollowed
  • Fresh or canned peeled tomatoes: enough to cover the top
  • Breadcrumbs: enough to cover the top
  • Extra virgin olive oil
  • Oregano
  • Pepper (optional)
  • Salt

Instructions:

Boil the pasta in salted water half(*) of its suggested cooking time.

Season it with abundant extra virgin olive oil and 200-300g cheese.

Put a layer of not peeled fresh tomatoes, cut in halves, hollowed and gently flattened, on the bottom of a baking pan ~8-10cm tall and ~30cm large. The skin must be on the bottom, touch the pan.

Add all the seasoned pasta in one layer.

Cover with a layer of drained canned peeled tomatoes or fresh peeled tomatoes cut in halves and hollowed. To easily peel fresh tomatoes, you can shortly dip them in boiling water or freeze them and dip them in lukewarm water until the peel is defrosted and you feel you can separe it easily rubbing it with your fingers.

Season the breadcrumbs with oregano, pepper if you want, 25g grated cheese and also a little salt if you are using unsalted Tuscan bread. Spread this mix on top of all. Drizzle with extra virgin olive oil.

Put in the oven, 180-220°C (356-428°F) if traditional, lower if fan-assisted (not recommended), until the bread is golden brown and the pasta on the sides and bottom is golden brown and quite crispy and the tomatoes on the bottom are very cooked (only when they have lost a lot of water the pasta on the bottom starts becoming crispy

If when the breadcrumbs are toasted as desired the pasta on the sides and bottom are't as crispy as you like, cook some more time at less than 180°C (356°F) with only the bottom resistances turned on (if you have a fan-assisted oven without traditional fanless functioning option, you'll have to put the pan on the stove instead, to avoid  burning the bread).

Cut and Eat. Most prefer this dish cooled down to lukewarm or even room temperature, as it gets firmer, as a cake, and it's also easier to slice.

(*) Important: if boiled too long, pasta will absorb too much water, that added to the juices released by tomatoes will make so that it will take a time awfully long to get the bottom crispy.

YUM I have all the ingredients at my apartment by coincidence might make this!

Good luck and good appetite! Be only careful to baking times, they vary depending on the amount of ingredients, kind of oven and shape of the pan, luckily, not being a leavened cake, you're always in time to cook it longer, the only part at higher risk of burning if not watched is the breadcrumbs topping. OTOH, depending on personal tastes, the bottom tomatoes can be roasted even quite dark (not charred, but very dark red or brown) without ruining the dish.



Stwike him, Centuwion. Stwike him vewy wuffly! (Pontius Pilate, "Life of Brian")
A fart without stink is like a sky without stars.
TGS, Third Grade Shooter: brand new genre invented by Kevin Butler exclusively for Natal WiiToo Kinect. PEW! PEW-PEW-PEW!   


Seece on 10 October 2010

stuffed pigs' trotters

Serves 4

4 pigs' back trotters
100g carrots, diced
100g onions, diced
150ml dry white wine
1 tbs port
150ml veal stock
225g veal sweetbreads, blanched and chopped
75g butter, plus a knob for the sauce
20 dried morels, soaked until soft, and drained
1 small onion, finely chopped
1 chicken breast, skinned and diced
1 egg white
200ml double cream
knob of butter, to serve
salt and freshly ground pepper

Preheat the oven to 160ºC/gas 3. Place the trotters in a casserole with the diced carrots and onions, the wine, port and veal stock. Cover and braise in the oven for 3 hours.

Meanwhile, fry the sweetbreads in the butter for 5 minutes, add the morels and chopped onion and cook for another 5 minutes. Leave to cool.

Purée the chicken breast with the egg white and cream, and season with salt and pepper. Mix with the sweetbread mixture to make the stuffing. Take the trotters out of the casserole and strain the cooking stock, keeping the stock but discarding the vegetables. Open the trotters out flat and lay each one on a piece of foil. Leave to cool.

Fill the cooled trotters with the chicken stuffing and roll tightly in foil. Chill in the fridge for at least 2 hours.

Preheat the oven to 220ºC/gas 7 or prepare a steamer, and when the water is simmering, steam the foil-wrapped trotters until heated through. Alternatively, put the trotters in a casserole, cover and heat in the oven for 15 minutes.

Put the trotters on a serving dish and remove the foil. Pour the reserved stock into the casserole and reduce by half.

Whisk in a knob of butter, pour the sauce over the trotters and serve very hot.



 

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SamuelRSmith on 10 October 2010

Macaroni Cheese

Ingredients: Macaroni, Cheese.

Instructions: Mix macaroni with cheese. Cook.

 



Alby_da_Wolf on 10 October 2010
Seece said:
stuffed pigs' trotters

Serves 4

4 pigs' back trotters
100g carrots, diced
100g onions, diced
150ml dry white wine
1 tbs port
150ml veal stock
225g veal sweetbreads, blanched and chopped
75g butter, plus a knob for the sauce
20 dried morels, soaked until soft, and drained
1 small onion, finely chopped
1 chicken breast, skinned and diced
1 egg white
200ml double cream
knob of butter, to serve
salt and freshly ground pepper

Preheat the oven to 160ºC/gas 3. Place the trotters in a casserole with the diced carrots and onions, the wine, port and veal stock. Cover and braise in the oven for 3 hours.

Meanwhile, fry the sweetbreads in the butter for 5 minutes, add the morels and chopped onion and cook for another 5 minutes. Leave to cool.

Purée the chicken breast with the egg white and cream, and season with salt and pepper. Mix with the sweetbread mixture to make the stuffing. Take the trotters out of the casserole and strain the cooking stock, keeping the stock but discarding the vegetables. Open the trotters out flat and lay each one on a piece of foil. Leave to cool.

Fill the cooled trotters with the chicken stuffing and roll tightly in foil. Chill in the fridge for at least 2 hours.

Preheat the oven to 220ºC/gas 7 or prepare a steamer, and when the water is simmering, steam the foil-wrapped trotters until heated through. Alternatively, put the trotters in a casserole, cover and heat in the oven for 15 minutes.

Put the trotters on a serving dish and remove the foil. Pour the reserved stock into the casserole and reduce by half.

Whisk in a knob of butter, pour the sauce over the trotters and serve very hot.

Looks good from ingredients and recipe.

I like very much sweetbreads (BTW, besides having a better taste and consistency than brains, they contain a lot less cholesterol). A simple recipe for them is breaded and deep fried. (In Italy they are often served together with a wide range of breaded or in batter fried foods, from vegetables and mushrooms, to various meats, stoned olives stuffed with a meat filling and breaded, to fruits, and even thick custard cooled until solidified, cut in lozenges, breaded and fried and also vanilla and chocolate custard puffs dipped in batter and fried them too).

Pig trotters are also very good baked together with beans, the tastiest recipe for them, IMVHO, is the French "cassoulet", that includes also duck or goose and their fat, while the simpler Italian recipes are maybe healthier, as they use olive oil and sometimes just a little lard instead of mainly animal fat like the French.

Another fast note: the most common herbs added to water to boil legumes in central Italy are onion, celery, carrot and sage for white beans and onion, celery, carrot and rosemary for chickpeas. Pepper or chili pepper optional. These simplest recipes can be eaten as they are, very simple, hot with their broth, as a soup, often just adding pasta and cooking it in the already cooked legumes, or cooled, drained and seasoned as a salad, often with raw sweet red onion sliced, but they are also the base for more complex recipes. Old recipes often include lard or cured bacon or cheek. Olive oil is often added just before serving, not during boiling. A simple and tasty recipe using one of these bases is beans and pig skins soup (using skins from cured pig, scraped from possible dust and dirt and scalded to soften it and remove excess of salt, makes them tastier than using fresh skins), it tastes quite like beans and pig trotters. In Italian regions where pig is traditionally eaten more often, like Umbria, it's also possible to find cured pig ears, they're excellent too with beans.

Oh, crap, I had lunch two hours ago and I'd already start eating again!   



Stwike him, Centuwion. Stwike him vewy wuffly! (Pontius Pilate, "Life of Brian")
A fart without stink is like a sky without stars.
TGS, Third Grade Shooter: brand new genre invented by Kevin Butler exclusively for Natal WiiToo Kinect. PEW! PEW-PEW-PEW!   


darthdevidem01 on 10 October 2010
Seece said:
stuffed pigs' trotters

Serves 4

4 pigs' back trotters
100g carrots, diced
100g onions, diced
150ml dry white wine
1 tbs port
150ml veal stock
225g veal sweetbreads, blanched and chopped
75g butter, plus a knob for the sauce
20 dried morels, soaked until soft, and drained
1 small onion, finely chopped
1 chicken breast, skinned and diced
1 egg white
200ml double cream
knob of butter, to serve
salt and freshly ground pepper

Preheat the oven to 160ºC/gas 3. Place the trotters in a casserole with the diced carrots and onions, the wine, port and veal stock. Cover and braise in the oven for 3 hours.

Meanwhile, fry the sweetbreads in the butter for 5 minutes, add the morels and chopped onion and cook for another 5 minutes. Leave to cool.

Purée the chicken breast with the egg white and cream, and season with salt and pepper. Mix with the sweetbread mixture to make the stuffing. Take the trotters out of the casserole and strain the cooking stock, keeping the stock but discarding the vegetables. Open the trotters out flat and lay each one on a piece of foil. Leave to cool.

Fill the cooled trotters with the chicken stuffing and roll tightly in foil. Chill in the fridge for at least 2 hours.

Preheat the oven to 220ºC/gas 7 or prepare a steamer, and when the water is simmering, steam the foil-wrapped trotters until heated through. Alternatively, put the trotters in a casserole, cover and heat in the oven for 15 minutes.

Put the trotters on a serving dish and remove the foil. Pour the reserved stock into the casserole and reduce by half.

Whisk in a knob of butter, pour the sauce over the trotters and serve very hot.

Wow this sounds amazing!!!!!!!!!!!!!!



All hail the KING, Andrespetmonkey

oldschoolfool on 10 October 2010

I go to mcdonalds and burgerking. that's my recipe. lol,lol,lol,rofl.



d21lewis on 10 October 2010
Seece said:
stuffed pigs' trotters

Serves 4

4 pigs' back trotters
100g carrots, diced
100g onions, diced
150ml dry white wine
1 tbs port
150ml veal stock
225g veal sweetbreads, blanched and chopped
75g butter, plus a knob for the sauce
20 dried morels, soaked until soft, and drained
1 small onion, finely chopped
1 chicken breast, skinned and diced
1 egg white
200ml double cream
knob of butter, to serve
salt and freshly ground pepper

Preheat the oven to 160ºC/gas 3. Place the trotters in a casserole with the diced carrots and onions, the wine, port and veal stock. Cover and braise in the oven for 3 hours.

Meanwhile, fry the sweetbreads in the butter for 5 minutes, add the morels and chopped onion and cook for another 5 minutes. Leave to cool.

Purée the chicken breast with the egg white and cream, and season with salt and pepper. Mix with the sweetbread mixture to make the stuffing. Take the trotters out of the casserole and strain the cooking stock, keeping the stock but discarding the vegetables. Open the trotters out flat and lay each one on a piece of foil. Leave to cool.

Fill the cooled trotters with the chicken stuffing and roll tightly in foil. Chill in the fridge for at least 2 hours.

Preheat the oven to 220ºC/gas 7 or prepare a steamer, and when the water is simmering, steam the foil-wrapped trotters until heated through. Alternatively, put the trotters in a casserole, cover and heat in the oven for 15 minutes.

Put the trotters on a serving dish and remove the foil. Pour the reserved stock into the casserole and reduce by half.

Whisk in a knob of butter, pour the sauce over the trotters and serve very hot.


I don't know what trotter, knob, blanched, morel, braise, or self respect mean.