26 Jul 2010 @ 9:54 AM 

In a casserole put some olive oil (regular, not extra virgin). Fire your stove to a medium-low setting. Add some finely grated onion (I prefer the white variety). Once the onion becomes transparent (this is called “soffritto”) add a can of tomato sauce (I use the Hunt brand). Add also 1/2 can of sweet peas (drain them before use). Cover and cook, stirring often, for about 15-20 minutes. At the end, adjust salt.

In a stockpot add water (at least 1 quart per person) and fire the stove at the maximum power. When water boils add some salt (I use Kosher salt). Then add about 3.5 oz per person of Arborio Rice (please don’t use an inferior quality). Cook it until done (usually 16-18 minutes). Drain it and add the sauce previously prepared. Serve it immediately.

Rice and Peas

Rice and Peas

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Last Edit: 26 Jul 2010 @ 10:09 AM

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 26 Jul 2010 @ 9:41 AM 

Bruschetta (the photo shows the variation with Tomato)

Tomato Bruschetta (Bruschetta al Pomodoro). It’ s a variant of the more traditional Bruschetta. Here you can find the correct pronunciation for Bruschetta.

Bruschetta

Bruschetta

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Last Edit: 26 Jul 2010 @ 10:09 AM

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 26 Jul 2010 @ 9:13 AM 

Some recipes based on Rice. In Italy we have a long history of growing and using Rice for food. We are not as fond of Rice as Chinese people, but we developed many tasty recipes. The most elaborated are called Risotto (plural is Risotti).

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Last Edit: 24 Sep 2011 @ 10:48 PM

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 26 Jul 2010 @ 12:20 AM 

My original post for a photo-book of Italian recipes got too long, so I decided to redo it organizing my recipes in several posts. I am doing this task right now, so please refer also to the old post.
Italy is well know for pasta and pizza. We have many different kind of pasta. Since my family is in part from Tuscany and in part from Emilia Romagna, my cooking style is greatly influenced by my heritage. I don’t like steaks in general, and for this reason I do my best with other stuff such as: pasta, pizza, chicken and fish (with or without shells).

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Last Edit: 22 Feb 2012 @ 08:37 PM

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