#italiantradition

1 min

Chef Gianluca Deiana Abis: Moscardini con pisellini primavera / Baby octopus with green peas

Prep. time: 15 min Cook Time: 90 minutes Difficulty: 3 out of 5 Serve: 4 Ingredients: 2 lbs baby octopus extra virgin olive oil 1 onion, finely diced 2 cloves of garlic 2 cups defrosted frozen peas 1 glass of dry white wine parsley salt qb pepper qb Preparations: In a large saucepan, pour olive oil, peeled garlic and chopped onion. Cook for few minutes until onion is soft. Add baby octopus and cook over high heat for 3-4 minutes, stirring often. It will release it's own juic

1 min

Chef Gianluca Deiana Abis: Stufato di Cavolo con olive/ cauliflower with olives

Prep. time: 10 min Cook Time: 25 minutes Difficulty: 2 out of 5 Serve: 4 Ingredients: 1 head cauliflower, cut into florets 4 teaspoons extra-virgin olive oil ¾ teaspoon salt ¼ teaspoon freshly ground pepper 1 cup green olives 1 onion (medium) 1 garlic 1 cup of water 1 cup of olive juice Preparation: Remove the leaves from the outside of the cauliflower head. Cut the head in half and remove the core with a knife. Cut the cauliflower into large florets. You want them to be roug

1 min

Chef Gianluca Deiana Abis: Baked Rigatoni/Pasta al forno

Prep. time: 10 minutes Cook Time: 45 minutes Difficulty: 2 out of 5 Serve: 4-6 Ingredients: 1 package of rigatoni 2 cups of tomato sauce 1 cup of mozzarella salt and pepper, to taste extra virgin olive oil 1⁄2 cup grated Parmigiano-Reggiano fresh basil butter Preparation: Cook pasta in generously salted water 3 minutes less than recommended on package. Drain. Meanwhile, heat oven to 350°F. Spread butter around 9-inch baking dish. Pour 1/2 cup of tomato sauce into dish. Add

1 min

Chef Gianluca Deiana Abis: Zuppa di fagioli e escarola/ Escarole bean soup

Prep. time: 30 min Cook Time: 30 minutes Difficulty: 2 out of 5 Serve: 4-6 Ingredients: 2 cups of dried cannellini beans, 2 head of escarole 1 clove of garlic 1 onion, chopped chili pepper oil salt 6 cups of vegetable or chicken broth Preparation: First you need to soak dry beans overnight in water, then cook them by simmering over low heat for 30 minutes. Drain cooked beans and put on the side. Meantime clean escarole by removing the harder leaves and eliminating the centr

1 min

Chef Gianluca Deiana Abis: Melanzane al cucchiaio/ Face down oven roasted Eggplant

Prep. time: 15 min Cook Time: 35 minutes Difficulty: 1 out of 5 Serve: 6 Ingredients: 2 lb. eggplant (about two big eggplants) sea salt 2 to 3 Tbs. extra-virgin olive oil 2 cups of stracciatella (the inside of the burrata) 1 lb of camone tomatoes Preparation: Wipe the eggplant clean and slice them in half lengthwise. Put handful of sea salt on each slice and rub it against each other for couple of minutes to release liquid from eggplant. Let it sit for 20-30 minute, then wash

2 min

Chef Gianluca Deiana Abis: Gnocchi di patate/

Prep. time: 30 min Cook Time: 25 minutes Difficulty: 2 out of 5 Serve: 4-6 Ingredients: 2 lb Potatoes 1 cup Flour 1 eggs 1 pinch of salt Preparation: Boil the whole unpeeled potatoes. The skin helps the potato not too absorb access water. Dry potatoes are good. Water potatoes are bad. Boil for about 20 minutes or until fork tender. Over-boiling will cause potatoes to become mushy. When potatoes are cooked, peel it and pass it through potato masher making it fall on a clean wo

1 min

Chef Gianluca Deiana Abis: Biscotti palle di neve/Snowball cookies

Prep. time: 20 min Cook Time: 10 minutes Difficulty: 3 out of 5 Serve: 20 cookies Ingredients: 100 grams of butter 75 grams of confectioners' sugar 150 grams of flour 100 grams of chopped almonds 1 / 2 teaspoon of vanilla-flavored grated orange Preparation: Preparing snowball biscuits is very easy. You can get the little ones to help you make the balls. Start working with the butter and sugar until you get a nice frothy cream. Then add all the other ingredients a little at a

1 min

Chef Gianluca Deiana Abis: Focaccia Pugliese

2 min

Chef Gianluca Deiana Abis: Nutella Tart/Crostata alla Nutella

Prep. time: 20 min Cook Time: 30 minutes Difficulty: 3 out of 5 Serve: 8 Ingredients: Round Baking Tin 8 inch / 22cm 300 g of flour 150 g of granulated sugar 150 g of cold butter from the fridge 1 egg 1 pinch of baking powder 1 pinch of salt 500 g of Nutella Preparation: To prepare the Nutella tart, start with the pastry: in a bowl briefly knead the cold butter into cubes with the granulated sugar using mixer with the metal blades. Add one egg, a pinch of salt and work at low

2 min

Chef Gianluca Deiana Abis: Pasta Frolla/Italian Sweet Pastry Dough

Ingredients: 2 Eggs 500g Flour 200g Icing sugar 250 g butter 1 lemon zest Preparation: To prepare Pasta Frolla you need to use the sandblasting method, start by pouring the flour into a mixer, add chopped butter. Run the blades several times until you get a sandy compound. Turn off the blades and add the icing sugar together with the lightly beaten egg, and then grate the lemon, taking only the yellow part and not the white part which is bitter. Run the mixer again for a

3 min

Chef Gianluca Deiana Abis: Baked pasta/Pasta al forno

Prep. time: 30 minutes Cook Time: 1 hour 20 minutes Difficulty: 2 out of 5 Serve: 10 Ingredients: Ingredients for baked pasta: 600 g Rigatoni pasta 4 Medium eggs 3 tablespoons Parmigiano Reggiano grated 300 g Scamorza (Provolone ) Ingredients for meatballs: 250 g minced pork 150 g sausage 100 g Parmigiano Reggiano grated 100 g bread crumbs 2 tablespoons chopped parsley 2 medium eggs salt and pepper q.b. 1 pinch nutmeg Ingredients for sauce: 1 l tomato puree 1 white onion 1

1 min

Chef Gianluca Deiana Abis: Stuffed Cabbage/Involtini di cavolo di verza

Prep. time: 1 hour Cook Time: 1 hour Difficulty: 2 out of 5 Serve: 8 Ingredients: 1 pound ground beef 1/2 pound homemade pork sausage 1/2 cup uncooked white rice (Arborio) 1/2 cup onion finely chopped 1 teaspoon garlic minced 1 teaspoon salt 1/2 teaspoon pepper 1 head cabbage 1 cup water 2 (8 ounce) homemade tomato sauce 2 carrots 2 celery stick Preparation: Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. Cook the head of

1 min

Chef Gianluca Deiana Abis: Sicilian Potato Salad

Prep. time: 20 minutes Cook Time: 20 minutes Difficulty: 2 out of 5 Serve: 10 Ingredients: 10 small russet potatoes, unpeeled 1-1/2 teaspoons salt, divided 1/2 pound fresh green beans, cut into 1-1/2-inch pieces 1/4 teaspoon pepper 3 medium cucumbers, halved lengthwise and cut into 1/4-inch slices1/2 pound cherry tomatoes, halved 1 large red onion, halved and thinly sliced 1 cup thinly sliced fresh basil leaves, divided 1/2 cup olive oil 4 tablespoons cider vinegar 3 garlic c

1 min

Chef Gianluca Deiana Abis: Puréed fava beans topped with chicory

Prep. time: 30 min Cook Time: 30 min Difficulty: 2 out of 5 Serve: 2 Ingredients: 200 g shelled dry fave beans 1 potato 100 g wild chicory olive oil salt to taste Preparation: Soak the fava beans for all the night long in cold water. Strain and pour into a pot (or a crock), cover with a peeled and sliced potato, put a pinch of salt and cover with water. Cover over medium heat for about an hour. Add broth frequently. When done, the water must have been completely absorbed. In

1 min

Chef Gianluca Deiana Abis: Insalata Russa - Russian Salad

Prep. time: 40 min Cook Time: 20 min Difficulty: 2 out of 5 Serve: 4/6 Ingredients: 6 potatoes, peeled 2 carrots 4 eggs 4 large pickles, cut into cubes 1 (16 ounce) frozen peas, thaw it 1 cup cubed mortadella parsley or dill for decoration 1/2 cup mayonnaise, or to taste Preparation: Bring a large pot of water to a boil; add potatoes and carrots. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop pot

1 min

Chef Gianluca Deiana Abis: Roasted Boletus Mushrooms with potatoes

Prep. time: 40 Cook Time: 1 hour minutes Difficulty: 2 out of 5 Serve: 4/6 Ingredients: 2 pounds potatoes, peeled and halved 4 tablespoons olive oil, or more if needed salt and black pepper (qb) 2 ounces pancetta, chopped 1 pound boletus mushrooms, cut into chunks 2 cloves garlic, minced Preparation: Preheat oven to 380 degrees F (160 degrees C). Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt, black pepper and mix to coat

3 min

Chef Gianluca Deiana Abis: Baked Chestnuts/Castagne Al Forno

Prep. time: 5 Cook Time: 25 Difficulty: 1 out of 5 Serve: 3/6 Ingredients: Chestnuts- You can use as many chestnuts as you like. Make sure they are firm to the touch. Water- our chestnuts are going to get boiled before getting baked or let them soak in water and wine for 8 hours Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl. Heat oil in a large pot over medium. Break beef into small clumps (about 1½") and add to pot; s

3 min

Chef Gianluca Deiana Abis: Baked Chestnuts/Castagne Al Forno

Chef Marco Porceddu: Heirloom tomato salad "farm to table"

1 min

Recipes

Chef Marco Porceddu: Heirloom tomato salad "farm to table"

Heirloom tomato salad Prep time: 10 min Cook Time: 0 difficulty: 1 Serve: 4 Ingridients 4 cups cut heirloom tomatoes 2 tbs finely chopped green onions 1 tbs finely chopped garlic 4 tbs balsamic vinegar 4 tbs extra virgin olive oil Dash of salt Dash of pepper 4 springs of fresh thyme Preparation Place the tomato in a bowl add green onions and garlic. Then add the vinegar, the extra virgin olive oil, fresh thyme and salt and pepper to taste. Mix the ingredients well, then cover

2 min

Chef Gianluca Deiana Abis: Polpo con Patate e Cipolla

Prep. time: 15 Cook Time: 1 hour Difficulty: 3 out of 5 People:4 Ingredients: Spanish or Mediterranean octopus 1 Kg potatoes 4 tomatoes 4 red onion 1 pitted black olives salted Sicilian capers basil 1 balsamic vinegar extra virgin olive oil (cold Press) sea salt to taste Preparation: For the recipe of Potatoes octopus salad , put the octopus in a saucepan , with a sprig of mixed herbs tied with kitchen string (Mazzolino Aromatico) and cook without water , tightly covered , fo