Coco de Mama

12/01/2016

Potato and onion frittata is a delicious and rustic Italian recipe made with..

05/31/2016

Buon giorno, dopo una selezione di aziende di eccellenza dei prodotti tipici della Basilicata stiamo cercando rappresentanti, per la vendita dei prodotti, chi ha interesse mandate il vostro cv.
Buona giornata
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05/22/2016

Memories from Capri

02/12/2016

Baked Cod with Green Beans and Potatoes... Fish dishes are some of the most common and healthy in all of Italian cuisine. There are many people who are terrified of cooking fish, but you shouldn’t be—it is so easy and takes so little time to make a delicious and flavorful meal. Roasted cod is packed with protein, high in potassium and low in carbs, and takes only a few minutes to prepare. [ 47 more words. ]

http://cocodemama.com/baked-cod-with-green-beans-potatoes/

Baked Cod with Green Beans and Potatoes…   Fish dishes are some of the most common and healthy in all of Italian cuisine. There are many people who are terrified of cooking fish, but you…

01/27/2016

Polenta is made from corn meal that is an ancient peasant food—in Northern Italy it is made with a harder consistency, cut and grilled and topped with a sauce, while in the center and South, it is served creamy, almost like American grits. I made this recipe as a warm comforting dish with a slow-cooked pork ragú as a hearty sauce to pour over the slightly spicy polenta. [ 86 more words. ]

http://cocodemama.com/polenta-with-pork-ragu/

Polenta is made from corn meal that is an ancient peasant food—in Northern Italy it is made with a harder consistency, cut and grilled and topped with a sauce, while in the center and South, it is …

01/11/2016

Meatballs are served as a main dish or in soups all throughout Italy. Almost every country in the world has their own version of a meatball. Italian-Americans created their own main dish of meatbal...

01/08/2016

Cold, winter weather makes me crave my favorite Italian soup—Minestrone which means “thick vegetable soup” that dates back to the Roman times. [ 109 more words. ]

http://cocodemama.com/minestrone/

Cold, winter weather makes me crave my favorite Italian soup—Minestrone which means “thick vegetable soup” that dates back to the Roman times. 

12/25/2015

Semplice, facile e veloce! Una ricetta che forse molti di voi conoscono se siete passati da Matera, da poco designata: “Capitale della Cultura Europea 2019”. Io ci ho vissuto in questa bellissima città’ ed essendo un buongustaio, ho anche avuto l’oppurtinita’ di gustare questo piatto preparato con maestria e tradizione dal mio amico Gigi Sanrocco, proprietario della “Antica Trattoria Lucana”.

Ecco La Ricetta..

Simple, easy and fast! A recipe that many of you may know if you visited Matera, recently nominated ”European Capital of Culture 2019". I lived in this beautiful city and having a gourmet palate, I had the opportunity to taste this dish prepared with incredible skills and tradition from my friend Gigi Sanrocco, owner of the "Antica Trattoria Lucana".

Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
1 bunch fresh rapini, trimmed and cut into 2-inches pieces (stems and leaves)
1 pound fresh orecchiette or dried (I prefer “De Cecco”)
1/4 cup extra-virgin olive oil
5 anchovies, packed in olive oil
4 large garlic cloves, minced
salt and red chili flakes to taste
Instructions
In a large sauté pan heat the olive oil for 1 minute, add the anchovies and stir until they melt.
Add the garlic salt and chili flakes, cook until the garlic becomes fragrant.
Turn off the heat and set aside.
Take a large pot of salted water to a boil add the chopped rapini, cook for 5 minutes.
Add the orecchiette pasta and cook according to the label in the box, or cook for 4 minutes for fresh pasta.
When done drain the pasta and rapini using a colander, and reserve 1 cup of the pasta water.
Turn on the heat of the sauté pan with the olive oil, anchovies and garlic and heat until the garlic starts to sizzle, add the pasta with the rapini and combine all together. Add some pasta water if needed. Taste to adjust the salt or chili.
Serve hot.
By Francesco Romano

12/25/2015

Rice Stuffed Tomatoes

By Francesco Romano

Rice Stuffed Tomatoes

One of my favorite light dishes when I was living in Rome were these risotto stuffed tomatoes, which I would buy every week from the local Rosticceria. Creamy and filled with so much flavor, they are oven roasted in a pan with wedges of potatoes, which capture the excess juices when baked. Serve this as a light, but hearty lunch or as a full dinner with the potatoes, and a salad, for a vegetarian night. Use the best tomatoes available, since they need to hold up to the long cooking time.

Buon Appetito!

Francesco

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Rice-Stuffed-Tomatoes-procedure



Rice Stuffed Tomatoes
Serves 4

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Prep Time
10 min
Cook Time
40 min
Ingredients
1 cup Arborio rice
4 large tomatoes, ripe but firm
4 medium Russet Potatoes, peeled and cut into wedges
6 tablespoons extra-virgin olive oil, plus extra for drizzling
Salt and freshly ground black pepper to taste
2 garlic cloves, minced
1cup fresh basil leaves, chopped
2 tablespoons fresh Italian parsley, chopped
1/2 cup Parmigiano-Reggiano, freshly grated
Instructions
Soak the rice in a medium saucepan of salted, hot water for 2 minutes, drain and set the rice aside.
Preheat the oven to 400° F.
Cut the potatoes into wedges and set aside.
Cut a 1/8-inch-thick slice off the top of each tomato, reserve the tomato tops. Cut and scoop the pulp, and juice from each tomato into a small bowl. Set aside.
Sprinkle the inside of the tomatoes with salt, and set them upside down on a clean surface.
Oil the bottom of an 8 x 12-inch baking pan with 4 tablespoons of the olive oil. Place the potatoes and the tomatoes cut side up in the pan.
Toss the rice with the tomato juice and pulp. Add the Parmigiano-Reggiano, garlic, basil, parsley, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.
Spoon the rice mixture into the cavity of the tomatoes, leaving 1/8-inch to the top. Sprinkle any leftover stuffing over the potatoes in the pan. Drizzle entire dish with olive oil, salt and pepper. Replace the tomato tops back to the tomatoes. Transfer to the oven and bake for 35-40 minutes.
By Francesco Romano

12/09/2015

What’s better than a steaming hot bowl of hearty soup during the harsh winter nights? (continues↓) Roasted red peppers are an Italian staple, that are so flavorful and make this vibrant soup nutrit…