Morzello Recipe (Morzeddhu alla Catanzarisi) – Yellow Zafferano Recipe

Also one of my favorite dishes since early childhood, believe it or not. But it is. You must have a very strong stomach to stomach this dish … to this day I cannot understand how you would call it, a stew, a soup? A dish, is what it is. Our family just calls it tripe. This recipe (made by Italians), calls it soup. It is very thick, saucy, difficult and filled with the important meats that are usually refused to the ordinary table. But so it is an important dish and one that places you in with the indiginese of the land (like myself).

Well I can’t give the advice twice I guess, but I couldn’t dream of also leaving it out of an ethic holiday list for December as I have planned. Extremely ethnic, persons with the rare distinction in their belts of game meats and especially offal offering meats (that the grocery stores sell of course), will treasure to add this recipe to their lists.

So I have posted it. But otherwise, I predict, it could ruin your holidays.

 

Morzello Recipe (Morzeddhu alla Catanzarisi) – The Recipe of GialloZafferano

The original recipe of the husbands with very soft cream | Primo Chef

No this isn’t pornography or food porn.

I actually thought about it for a good long minute, maybe a second.

It made me laugh pretty silly and then I thought, I couldn’t do otherwise, but publish it to CPR Blog the way google translate translated it, because anyone clicking to the page using google translate would immediately see it this way.

Besides, it makes for a good explanation. The dessert is known as a Maritozzo, also, Maritozzi (plural). It CAN be eaten for breakfast but it’s also good for dessert: bready, sweet cream puffs are breakfast for Italians and many Europeans I remember. This is basically a bready, sweet cream puff.

The word Maritozzi, is similar to marito — meaning a husband in Italian. I have also heard literalists, I mean good people and speakers, call these “husbands” for the ordinary value of the translation; so for that matter, it has been used this way. But I haven’t heard this in a very long time. Being primarily Italian, it didn’t take but a few months of my life dedicated to the kitchen table, before Maritozzi was a staple of dessert demands on my wish list in early childhood. I can’t imagine anyone with a love of cream puffs not having Maritozzi on their list of things to make for a delightful experience.

 

The original recipe of the husbands with very soft cream – Primo Chef

Bang Bang Shrimp Pasta

Michelle Can Cook!

I’ve seen this on the menu at several restaurants, all slightly different – grilled shrimp, fried shrimp, broiled shrimp, for example – but, the one thing that seems to stay the same is the bang bang sauce.

I knew that the bang bang sauce had mayonnaise (I know that seems odd for pasta, but trust me, it’s good!), sweet chili sauce and sriarcha. I decided to add a little garlic, red pepper flakes and a little bit of lime juice to mine.

Another thing that I’ve seen varied is the type of pasta. I chose to add linguine. To me – spaghetti is too thin to really ‘hold’ the sauce and short pastas just don’t seem ‘right’ to me. So linguine it was!

Since I was cooking just for myself (probably for my lunch and my dinner), I decided to make this recipe a ‘for two’ (or 1 really hungry…

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Shrimp Fried Rice

Michelle Can Cook!

While I would much prefer to have fresh shrimp, living inland doesn’t really allow for that very much.

Luckily, you can buy deveined and already peeled shrimp in the freezer section of your grocery store. Not as good as fresh (but cheaper than the ‘just thawed out, because you don’t live at the beach’ shrimp they sell for twice as much at the meat counter, making people think they are getting ‘fresh’ shrimp – you’re really just getting previously frozen, conveniently defrosted, shrimp if you live inland. That said, I will buy the frozen version and thaw it myself – saving at least 50% of the cost of the shrimp!

I try to keep some shrimp in the freezer for nights just like tonight – when I don’t have any other protein already thawed for dinner. Shrimp is easy to defrost at home. I put mine in a colander and…

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You say ‘potato’, I say ‘patata’ – Tortino di Patate, Prosciutto e Mozzarella

Oh so good!

My Home Food That's Amore

Go on, if you have a moment, click on the link below, featuring Fred Astaire and Ginger Astaire singing a famous Gershwin song — but let’s not do as its title suggests … which is : Let’s call it off.

Speaking for myself, I would never ever ‘call off’ the humble potato so I am always amazed at the amount of people who just don’t see the point of a potato, denigrating this marvellous tuber as a ‘senseless’ vegetable.  Life without potatoes would be very sad for me, I even like them plain, just boiled with a bit of olive oil or butter over them.  I reckon Ernest Heminway had a lot to do with people (especially women) fearing potatoes as the most calory-laden food out there.  His heroine Maria in “For Whom the Bell Tolls” speaks out against the fattening danger of potatoes.  Heminway’s novel was a best seller…

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A Craving for Sartù – Using Leftovers Backwards

SIMPLY AMAZING!!!

My Home Food That's Amore

Yesterday I wrote about some leftovers … see photo below:1Here are the remains of what had been meatballs cooked in a tomato and pea sauce.  These leftovers could have easily been used to coat a lovely plate of pasta but, somehow, and blame it on the cold weather if you will, I was in the mood to ‘cook’ yesterday … i.e. to spend some time fiddling with the minutiae of ingredients, pottering with ‘bits’ to my heart’s content, my small scaled kitchen groaning under a welter of pots and pans, and aluminium bowls and wooden boards.  I knew the oven would have to figure in the picture somehow (what can be pleasanter than a hot oven on a cold day?) … and thus it was that I got inspired. Inspired to make a rice-based dish called ‘sartù’ … with its princely origin in Campania … and one that is…

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Tortellini Salad

CRACK AN EGG!

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INGREDIENTS:

  • 1 pound cheese tortellini, cooked
  • 1 jar sun dried tomatoes, drained and chopped
  • 3 cups baby kale. coarsely chopped
  • 1/4 cup crumbled cotija,cheese (I used queso fresco.)
  • 3 tablespoons roasted and salted pepitas (I used sunflower seeds.)
  • 2 tablespoons fresh cilantro
CILANTRO LIME VINAIGRETTE
  • 3 tablespoons freshly squeezed lime juice
  • 1 1/2 tablespoons honey
  • 1/4 cup fresh cilantro
  • 2 garlic cloves, minced or pressed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Pinch crushed red pepper flakes
  • 1/3 cup extra virgin olive oil

PREPARATION INSTRUCTIONS:

  • Boil the cheese tortellini according to the package instructions. Once drained, toss the tortellini with the sun dried tomatoes and kale.
  • Drizzle on a few tablespoons of the vinaigrette and toss.
  • Add in the cheese and pepitas…

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