Sea bass with new potatoes – Fish

(The aromatics on this dish are really meant for Sea Bass and probably aren’t going to work out for another kind of fish, because they will be too heavy or too light because Sea Bass really has its own kind of greasy skin that is difficult to reduplicate in another whole fish. Country home cuisine in Italy is very adapted to a specific topic of a type of a product, like a sea bass fish and not a fish, and not really that general as you’d think.)

 

Sea bass with new potatoes – Fish

Deviled Eggs

indianeskitchen's avatarIn Dianes Kitchen

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I always seem to be the one that is asked to make deviled eggs for any get together and I really don’t mind. Don’t we all hate peeling the eggs? Keep in mind when you make these, one egg gives you two deviled eggs. So if you want a dozen deviled eggs, only hard boil 6 eggs. What I do is place my eggs in a large pan. I fill the pan with hot tap water making sure the eggs are covered by 2″ of water. Bring the water to a boil over medium heat. As soon as the water boils, set the timer to 13 minutes. Once the 13 minutes is up, remove the pan from the heat and pour as much water out of the pan as you can without the eggs falling out. Put the pan under cold running water for about 3 minutes. Drain, pat the…

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Roman Style Chicken Recipe | Pollo alla Romana con Peperoni

nonnabox's avatarAuthentic Italian Recipes from Nonna Box

Pollo alla Romana, or Roman chicken, is a wonderful, savory dish made with braised chicken and roasted peppers. A spice rub mixture of rosemary, sage, and oregano add extra flavor to the chicken itself, while tomato sauce, garlic, and white wine make up a mouth-watering sauce.

This is a classic Roman dish that you will see in many trattorias. Roman chicken is fresh, colorful, and flavorful. The aroma of the roasting peppers is enough to make your guests come running to the kitchen to taste what is cooking in the oven.

This dish is so simple to prepare, and it will introduce you to the tastes of central Italian cuisine. In Sicily, they have a similar recipe, but they substitute vinegar for wine and add raisins to give it a distinct flavor. I know your family and guests will enjoy this delicious chicken and roasted peppers recipe.

For this roman…

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Chicken al Mattone with Pancetta Recipe

nonnabox's avatarAuthentic Italian Recipes from Nonna Box

I get a lot of emails asking for new chicken recipes, since it is the most popular meat in America. I took influence from my recent trip to Tuscany and found this simple and delicious recipe called Pollo al Mattone which means “chicken under a brick”…but I decided to eliminate the brick and instead I cooked it in my cast iron skillet.

If you don’t already own one, go and purchase a good cast iron skillet. It will last you forever and you can create such amazing flavor by using it. The marinade is very important with this recipe, so you just need to prep it the night before, with the bird and the herbs and let it sit in the fridge overnight to maximize the flavor. Nonna makes this with slices of pancetta on top of the chicken, so I did too, which keeps it the meat moist but also adds a wonderful bacon-like…

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46 Easter Casseroles Made in a 13×9 Pan | Taste of Home

I’m sorry I had to put out just one more plate for the Blessed and whoever else was on their way. Also, a friend of mine got angry that I didn’t tell my usual holiday story to everyone on this blog. It isn’t very good. I explain this at every holiday while I’m posting diversified recipes and also some and a little on my FB page too.

But, if I took all the friends that I have that I know that I know of and put them all together in an assembly and invited them all together to eat with me on the holidays, come what may — we wouldn’t have any holidays, because everyone would be debating why anything.

So the discretion is that that is my own business and problem and the disclaimer is that this is what I understand I can do in general.

 

46 Easter Casseroles Made in a 13×9 Pan | Taste of Home

85 Slow Cooker Recipes for an Easy Easter | Taste of Home

Alright and a little memory to Mammon then and that’s all for me then.

(My boyfriend and I frequently have this debate and had to bury an almost literal gauntlet between us. That there might be persons of faith who practice the Pasqual table exercises by the institution of implicating the feasts of pigs, quite literally on the Fridays of the reduction order; he says I have been brainwashed and misled and I’m quite sure I have not been. Anyway, we offended each other so badly that, we don’t celebrate in this season EVER together. We are both in the Catholic origin. Isn’t that funny? It is the most pleasant sanctimony EVER that is the Grace of God for every man to discover whatever his particular orders were in the cross orders of murdering that man for a day-old Caesar and murdering Caesar with him somehow and for murdering and for quoting the free will for murder and so on. It is a blessed sanctimony and an act of spiritual grace towards everyone and we destroy this blessed natural freedom by making it the basis for an intellectual war instead of defending our own intellectual faith in God. I have no respect for it. So truly, Blessed are the Meek, but Mammon agreed with that.)

 

85 Slow Cooker Recipes for an Easy Easter | Taste of Home

16 Copycat Pizza Recipes Better Than Your Local Pizza Joint | Taste of Home

I get what everyone might be thinking, but also, this is what I was trying to respond. So I will leave it unexplained to the revelation of the holiday some day or never. There is no point for me. The Pizza has to be on the table for Mammon and Easter …. sorry, and Passover generally! (Sorry! Not Sorry, so on and so forth.) Well Moses sets out that you have to look out for yourself and be responsible. So good. (I am not joking.)

 

16 Copycat Pizza Recipes Better Than Your Local Pizza Joint | Taste of Home

Pastiera Recipe (Ricotta and Cooked Grains Cake)

(The Passover in Italy is about Mammon. I try to say that time to time on my FB page so I understand it sounds ridiculous here the way I’ve said it without more to say, but, so I try this so often, there is just no point. So as far as if you were going to use this cake in a Passover the farina would be okay. I understand that is not going to work in Israel — but then again, nobody I talk to believes that Roman Catholics (which I am not even anymore) are half-Jews according to my poorly told story. (No one will visit my page again. I take this risk all the time. I have nothing to elaborate really. It’s just the way it is; I know this. Italy is a dying nation. I always say that.)

Anyway, I read that Kamut is acceptable flour alternative? Is that right? I have heard that from Italian chefs before. They use something called Kamut when for any reason we might have it is without leaven. We have some Jewish standards we observe in Catholic service in Italy throughout the year — this is account of the biblical being biblical to all faith. I don’t believe in testamentary segregation myself, so by practice and origin and finally belief, I still seem to be half-and-half. Fine, maybe someday there will be a religion called that. I will not begin it.

All the same, I hate that somebody would take the Mammon Passover (which isn’t the official name now since the 19th century I believe) ideas out of their menu just because of flour. (I have read all of the Bible extremely well but I understand the laws to mean what is directly important for the person of faith in directions of their ancient past and mine was pagan, so I can’t answer to the lacking flour of literally all the Israel prophets in the times of famine, as Jews believe they do and should continue to exercise their faith therefor. For me, Christ redeemed faith from these ideals, but what do I know? I still mourn for whatever pagans never tasted Christ’s blood in the ancient world, they could not be redeemed by Judaism anymore.

Can we go on? Typically for myself, this is about food. And even when there is no food, by right of faith, it is STILL about food nothing else.

So Kamut. Possibly. I’m out of suggestions.

I have a few other recipes of this that should list above.

 

Pastiera Recipe (Ricotta and Cooked Grains Cake)

Grano Cotto Cooked Wheat Grain Per Pastiera Jar

Oh yes, this is it! How could I forget? Good heavens, I’ve forgotten why I ever got this far in life in the first place! Pre-cooked wheat by Italian definition! Well, I think this was the actual brand too. Don’t know why I can’t remember things like this, I guess, you have to forget things you just don’t have a reason to remember in your life anymore.

This isn’t cream of wheat, no. That’s right. OMG, please don’t let me have ruined everyone’s tart. Let the disclaimers reign loudly! But so, I don’t think that anything else will work. Although, I do know of gourmets who can make anything work, so I don’t want to discredit that I know of persons who could make my absurd suggestion work and in that case, I would have to say, I’ve tried it that way and it was redressed with a great deal of curdled milk, and it was great, but no, to be ruined if you can’t hack it on your own.

In which case of all this mix-up all my own, I have also posted a few ordinary takes on the original above. Yes, let that be true.

Well I can say it again!

Buon Pasqua a Tutti!!!!!

 

Grano Cotto Cooked Wheat Grain Per Pastiera Jar

How to make a Neapolitan pastiera: original recipe and valuable tips!

I’m a little disgraced. The translation says “precooked wheat” as the first ingredient. I’m sort of sorry to say that I can’t remember if that would mean “precooked semolina flour”, you know, like cream of wheat, or just farina, like farina soup, similarly. I am going to do a short work on researching what it might mean, but even if I don’t return with an answer, I do remember, this is a delightful treat, if you know what they are talking about. If it is cream of wheat semolina I am remembering, it is about as light as farina in this dish.

 

How to make a Neapolitan pastiera: original recipe and valuable tips!