#italiantradition

1 min

Chef Gianluca Deiana Abis: Risotto Con Asparagi/ Risotto with Asparagus

Prep. time: 10 minutes Cook Time: 30 minutes Difficulty: 2 out of 5 Serve: 4 Ingredients: 300 g of Arborio rice 100 g of asparagus tips 100 g of shelled and peeled broad beans 1 clove of garlic ½ glass of white wine 1 liter of vegetable broth salt and pepper qb Preparation: To make the risotto with asparagus, first, brown the garlic in a pan with preheated oil. Add rice and toast it for a few minutes in the extra virgin olive oil flavored previously with the garlic. Pour whit

1 min

Chef Gianluca Deiana Abis: Marmellata Di Arance/ Homemade Orange Marmalade

Prep. time: 30 minutes Cook Time: 60 minutes Difficulty: 1 out of 5 Ingredients: 10 oranges 4 cups of sugar cinnamon stick Preparation: To make this recipe use about 10 oranges, preferably Navel oranges. Take half the amount of oranges and cut the outer part of the peel using a knife. Don’t put the white part because it is bitter. Put the peels aside, we will use them later. Peel, clean the oranges well and dice them. Pour pulp and sugar in a big pan. Add couple of cinnamon

2 min

Zafferano & Co Friends: Stefano Pibi the owner of Pbread Natural Bakery

Interview with the owner of Pbread Natural Bakery Stefano Pibi in Cagliari. Pbread bakery is an amazing place where you can find delicious pastries, pizza, and bread which I would qualify as the best in town. You will find here bread with a taste that brings back to "ancient" flavors, simple and natural but at the same time with a touch of modernity that never hurts! Stefano did share with us his life story, where his passion for baking came from. We also tried a delicious 4

2 min

Chef Gianluca Deiana Abis: Risotto Con Spinaci/ Spinach Risotto

Prep. time: 15 minutes Cook Time: 45 minutes Difficulty: 2 out of 5 Serve: 4 Ingredients: 350 g of Carnaroli rice 500 g of spinach 100 g of provolone cheese 1 l vegetable broth 30 g of Butter 1 tablespoon of extra virgin olive oil 1/2 glass of white wine 1 small onion salt and pepper qb 200 g of Mozzarella cheese Preparation: To make risotto with spinach it is necessary to use only the leaves of the spinach. After removing the stems, rinse the leaves several times. So let the

2 min

Chef Gianluca Deiana Abis: Basic steps to make Risotto

Prep. time: 5 minutes Cook Time: 25 minutes Difficulty: 2 out of 5 Serve: 4 Ingredients: 1-2 tablespoons unsalted butter 1 tablespoon olive oil 1 cup carnaroli or arborio rice 4 cups hot broth 1/4 cup Parmesan cheese salt and pepper qb Preparation: Those are the steps to make a risotto: tostatura, bagnatura e mantecatura. 1. Tostatura- Toast the rice in sauce pan until it gets lightly golden. Arborio or Carnaroli rice is the most common rice used to make risotto, it’s perfect

2 min

Chef Gianluca Deiana Abis: Risotto Alla Pescatora/ Seafood Risotto

Prep. time: 15 minutes Cook Time: 45 minutes Difficulty: 2 out of 5 Serve: 4 Ingredients: 400 g of rice 500 g of mussels 300 g squid 200 g of shrimp 30 g of Butter ½ chopped onion chopped parsley to taste 1 clove of garlic extra virgin olive oil to taste 1 glass of white wine 250 g of peeled tomatoes 1 liter of hot fish broth Salt qb chilli pepper qb Preparation: To make the risotto alla pescatora you must first rinse and clean all the fish in running water. Then, in the cook

1 min

Chef Gianluca Deiana Abis: Risotto Alla Zucca/ Pumpkin Risotto

Prep. time: 10 minutes Cook Time: 30 minutes Difficulty: 2 out of 5 Serve: 2-3 Ingredients: 360 g of Carnaroli rice 1 shallot 1 tbsp of butter 1 glass of white wine 500 g of pumpkin 125 g of Bel Paese cheese (This is an excellent melting cheese and makes a good substitute for mozzarella) 2 tablespoons of grated parmesan vegetable broth salt qb Preparation: To make the pumpkin risotto, first cut the pumpkin into cubes of 1 cm on each side and set aside. In a saucepan, brown

1 min

Chef Gianluca Deiana Abis: Risotto Allo Champagne/Champagne Risotto

Prep. time: 10 minutes Cook Time: 45 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 200 g of Bel Paese Forma (f you want a subtistute you can use any of these cheeses: Mozzarella, Monterey Jack, Meunster, Fontina) 320 g of rice 300 g of Butter 1 bottle of Champagne (your choice) salt qb pepper qb 3 shallots Preparation: To make the risotto with champagne you must first of all sauté the previously peeled and chopped shallot with a little bit of oil. Then, add the rice an

1 min

Chef Gianluca Deiana Abis: Insalata di Aranci e Finocchi/ Blood Orange and Fennel Salad

Prep. time: 15 minutes Cook Time: 0 Difficulty: 2 out of 5 Serve: 2-3 Ingredients: 3 medium-sized blood oranges 1 large fennel bulb, very thinly sliced 1/2 small red onion, thin sliced 1 Tbsp extra-virgin olive oil 1 tsp balsamic vinegar 1 tsp orange juice sea salt qb freshly ground black pepper qb mint leaves for garnish Preparation: Using a sharp knife, remove all skin and pith from all blood oranges. Place orange slices in a bowl. Add thinly sliced fennel and onion. In a

1 min

Chef Gianluca Deiana Abis: Pasta Frittata/Frittata di Pasta

Prep. time: 5 minutes Cook Time: 10 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: Left-over pasta Cheese of choice (including parmesan or mozzarella) 1 clove garlic, peeled and minced 150 grams diced pancetta 4 eggs, beaten Salt and pepper qb Extra virgin olive oil Preparation: In a large skillet, add olive oil and saute the garlic until golden color. Add the cooked pasta and saute it, stirring until it is warmed through. Add cheese, pancetta and stir a few minutes. Ev

2 min

Chef Gianluca Deiana Abis: Polpette di Carne alla Salsa di Pomodoro/ Meatballs with tomato Sauce

Prep. time: 60 minutes Cook Time: 60 minutes Difficulty: 2 out of 5 Serve: 4-6 Ingredients: Ingredients for meatballs: 1 1/2 lb ground beef 1/2 lb ground pork 3 eggs 1 1/2 cup bread crumbs (I used bread crumbs made from bread sticks GRISSINI TORINESI) 1 tbsp of oil poached garlic 1 tsp salt black pepper qb 1/2 cup chopped fresh parsley 1 cup béchamel sauce 1/2 tsp nutmeg Ingredients for tomato sauce: 2 and half lb of San Marzano's tomatoes 3 tablespoons extra virgin olive oi

1 min

Chef Gianluca Deiana Abis: Aglio in Camicia/ Oil Poached Garlic Puree

Prep. time: 10 minutes Cook Time: 10 minutes Difficulty: 1 out of 5 Serve: 2-4 Ingredients: Garlic heads Salt Extra virgin olive oil Crostini Preparation: Detach the individual segments from the head of garlic. Keep them with their shirt (peel). Put them to hot oil in a saucepan for about 5-6 minutes, until lightly brown. Slightly pressed with the palm of the hand or with the surface of the knife, so as not to let the juice and essential oils completely come out. The result?

2 min

Chef Gianluca Deiana Abis: Frittata con asparagi/ asparagus frittata

Prep. time: 10 minutes Cook Time: 10 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 6 large eggs 1 bunch of wild Sardinian asparagus, trimmed 1 small onions, finely sliced salt and pepper qb 1/4 cup Olive oil Preparation: Sauté the onion in the olive oil. Cut off the bottom quarter of the asparagus stalks. Add the asparagus pieces to the onions. Stir and sauté the asparagus for a few minutes so they absorb the flavors of the onion. Now add enough water to almost cover t

1 min

Chef Gianluca Deiana Abis: Fennel salad

Prep. time: 10 minutes Cook Time: 0 minutes Difficulty: 1 out of 5 Serve: 2-4 Ingredients: 1 large Golden Delicious Apple, halved and cored, thinly sliced 3 celery stalks 2 fennel bulbs, thinly sliced 1 carrot, thinly sliced 1/4 cup of olive oil 1/2 tsp sea salt Juice of one lemon Preparation: Slice the fennel into very thin slices using a mandolin slicer or a chef's knife and put into a large mixing bowl. Cut the apple, celery and carrots into thin matchstick pieces. Add eve

Chef Gianluca Deiana Abis: Brasato di Agnello

1 min

Recipes

Chef Gianluca Deiana Abis: Brasato di Agnello

Prep. time: 10 minutes Cook Time: 120 minutes Difficulty: 2 out of 5 Serve: 2-4 Ingredients: 2 legs of lamb 1 white onion, chopped 1 clove of garlic 2 carrots, chopped 3 stalks of celery, chopped 3 glasses of red whine 2 cups of beef stock 6 tablespoons of extra virgin olive oil Salt qb Black pepper qb 4 sprigs fresh oregano 4 sprigs fresh thyme Preparation: Generously season lamb with salt and pepper. With the pan set over a high heat on the hob, spend a good 10 mins bro

3 min

Chef Gianluca Deiana Abis: Panada

Prep. time: 45 minutes Cook Time: 90 minutes Difficulty: 3 out of 5 Serve: 6 Ingredients: INGREDIENTS FOR THE MIXTURE 750 g semolina 60 g Lard 10 g Salt 380 ml Warm water FOR THE STUFFING 1.15 kg Lamb pulp 1 kg potatoes 60 g Dried tomatoes in oil 3 Garlic cloves 10 g Parsley Extra virgin olive oil qb Salt qb Black pepper qb Preparation: Start by preparing the panada dough: dissolve the salt in the warm water, add the lard to the semolina flour, start kneading by adding t

1 min

Chef Gianluca Deiana Abis: Uova al Tegamino con salsa al pomodoro

Prep. time: 15 minutes Cook Time: 30 minutes Difficulty: 2 out of 5 Serve: 4 Ingredients: 4 large eggs 1 teaspoon of clarified butter per egg oregano qb salt qb black pepper qb hot red pepper qb thyme qb rosemary qb 2 cups of tomato sauce Preparation: Heat the tomato sauce in a large nonstick skillet over medium heat. Make four hollowed-out spaces. First place in this space peace of butter then put one egg in each space. Cover and cook until eggs are done they way you like th

4 min

Lisa Musu and Daniela Melis: Culurgiones

We met Lisa and Daniela, two beautiful hard working and very welcoming women, at artisan workshop Sas Durcuras, Cagliari, that opens to the public offering its delicious sweets, fresh pasta with typical Sardinian products available to those who are not satisfied with tasting them in a restaurant but also want to take them home. It was very impressive to watch these two beautiful ladies making culurgiones by hand. Truly culinary art! The culurgiones are a typical delicacy of

1 min

Chef Gianluca Deiana Abis: Stuffed Zucchini/Zucchine Ripiene

Prep. time: 15 minutes Cook Time: 30 minutes Difficulty: 2 out of 5 Serve: 4 Ingredients: 4 zucchini, halved lengthwise 1 tablespoon olive oil 8 ounces bulk sweet Italian sausage 1 vine tomatoes, diced 1 onion, chopped 1 clove garlic 2 teaspoons Italian seasoning salt and ground black pepper q.b. 1/2 cup grated Parmesan cheese 1/4 cup plain bread crumbs 2 tablespoons chopped fresh parsley Preparation: Preheat oven to 200°C (400 F). Scoop the majority of zucchini flesh and se

2 min

Chef Gianluca Deiana Abis: Uova del diavolo/ Deviled eggs

Prep. time: 40 minutes Cook Time: 40 minutes Difficulty: 2 out of 5 Serve: 4-6 Ingredients: 6 Hard Boiled Eggs 1/2 cup mayonnaise 1 tbsp spicy brown mustard 1/8 tsp Cayenne pepper 1/2 tsp Paprika 1 tbsp Freshly chopped parsley Preparation: First we have make a perfect hard boiled eggs. Fill a saucepan about a quarter of the way with water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of