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talian recipes

Authentic Italian modern recipes realized with fresh and high quality ingredients. The purpose of the group is to offer a not stereotipate image of Italian cusine. The Group picture shows a salt code and potato pie with onion tempura

Website: http://www.roma-gourmet.net/inglese/?page_id=240
Location: Rome
Members: 75
Latest Activity: Jan 27

ROMA GOURMET ITALIAN RECIPES:
appetizer - pasta - fish dish - meat dish - soup

Pilgrim scallops with bacon
by Roma gourmet

DIRECTIONS and INGREDIENTS >>

Tomato mousse
by Roma gourmet

DIRECTIONS AND INGREDIENTS >>

Linguine pasta with Squids and artichokes
by Roma gourmet

Italian recipe created by Riccioli, Rome
DIRECTIONS AND INGREDIENTS >>

Oysters with celery jelly candied apples and Gorgonzola cheese
by Roma gourmet

DIRECTIONS AND INGREDIENTS >>

Eel in the rabbit and rabbit in the eel whit cress mayonnaise, hot orange gelatine and oil crunchy nougat
by Roma gourmet

Italian recipe created by La trota, Lazio, Italy
DIRECTIONS AND INGREDIENTS >>

Tomato and water-melon gazpacho with Lobster
by Roma gourmet

DIRECTIONS and INGREDIENTS >>

Pasta with fish, aubergines and cheese
by Roma gourmet

Recipe created by Chef Massimo, La Rosetta, Rome, near Pantheon
DIRECTIONS AND INGREDIENTS >>

Ravioli stuffed with artichokes and lamb ragout
by Roma gourmet

Italian recipe of Iolanda restaurant, Rome, Italy
DIRECTIONS and INGREDIENTS >>

Paccheri of Gragnano pasta with Cacio cheese and pepper
by Roma gourmet

South Italian recipe created by Iaccarino family, Naple
DIRECTIONS and INGREDIENTs >>

Risotto (rice and peas)
by Roma gourmet

North Italy recipe
DIRECTIONS AND INGREDIENTS >>

Do you love garlic?

Discover the sweet garlic sauce recipe >>

Ossobuco - Braised Veal Shank Slice - "alla Milanese"

by Roma gourmet
In a large pot brown onion and butter.
Put floured ossobuchi, browning them on both sides and turning without pricking.
Pour consommé, tomato, salt and cover (cooking time at low fire: 1 hour 30 minutes).
Five minutes before serving, make the “gremolada” obtained by mixing grated lemon skin, minced parsley, garlic and anchovie.
Serve hot with Parmisan Risotto or Risotto alla Milanese (with saffron).
Ingredients:
4 pieces of shank of veal 4 cm high cutted in the low part, where the bone is little and stuffed of bone marrow only; white flour; 50 gr of butter; minced onion; consommè; 1 little minced tomato; grated lemon skin; a perfum of garlic;
1 anchovie without fishbone; minced parsley; salt

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Comment Wall

Comment by Loulou on April 21, 2008 at 12:56pm
Roma, this is great! Your presentation of the salt cod and potato pie is lovely.....I am looking forward to seeing the next reipe!!

Loulou
Comment by Jill McKeever on May 22, 2008 at 7:49am
Roma, you're doing a FANTASTIC job!
I really like how you have set up the recipes in this group.

The rice with fresh peas and Parmisan cheese sounds so good, I had to Stumble your blog this morning.

I'm really glad you're a member and a good friend to this community.
Comment by madame donna on May 27, 2008 at 5:47pm
Thanks for the invitation. I'm sure I'll learn a lot here.
Comment by Vani on June 2, 2008 at 6:27pm
Hi Roma, thanks for sending me this. Wonderful recipes with colourful pictures. Do send all your recipes.
Comment by ericabrooks on June 13, 2008 at 11:57am
Thanks for the invite. Your Braised Veal Shank Slice looks delicious. I can't wait to try it :)
Comment by madame donna on June 13, 2008 at 12:19pm
That combination of watermelon and tomato for gazpacho grabbbed my imagination! What a delightful mix.

You're doing a great job with this group. I'm enjoying everything I read.
Comment by Madhavi on June 16, 2008 at 1:23pm
Hi Roma, Thank you so much for invite me. I am a big fan of italian food :)))
Comment by Amieysa Fidaiy on August 5, 2008 at 9:12am
hi roma... thanks for your comment ya
Comment by MaryBeth on August 5, 2008 at 6:55pm
Thank you for the invite into your group.
Comment by Linda on January 16, 2009 at 2:56pm
This is a regional popular dish from my hometown. There is even a "Riggie Fest" here in the spring where restaurants compete for who has the best tasting riggie recipe! It is a benefit for the YWCA and very well attended. Several months ago, Rachael Ray even prepared and dished this up on one of her shows after her husband had played a gig here with his band and had tasted it at one of the restaurants.


So here is my favorite recipe. Some use heavy cream but I find that to be too laden with calories. You can make the sauce a couple days ahead of time and refrigerate until ready to use.


Or you can freeze it for later. Either way, this is a great crowd pleaser, and another great Super Bowl party recipe.
Chicken Riggies
This recipe serves 4-6

2 lbs. Boneless/skinless chicken breasts
1 ½ sticks of butter
6-8 hot cherry peppers, seeded (in jar with juice)
2 sweet green or red peppers
½ cup white wine
1 cup romano cheese
4-5 tablespoons marinara sauce
1 large or 2 small cooking onions, chopped or thinly sliced
1 can chicken broth
Spices to taste (Basil, parsley, garlic powder or salt)
2 lbs rigatoni

Cube chicken into bite sized pieces. Toss with flour to coat. In a large skillet or pan, sauté butter until melted and add onions; brown until golden. Remove onions with slotted spoon and place onions in a dish, leaving butter in pan. Add floured chicken to the pan and cook until golden. Add back the onions. Add 1 can of chicken broth and the marinara sauce (the sauce should be pinkish in color, not red), the hot cherry peppers (as many as you like), and sweet red or green peppers. (Using both gives it a prettier look.)
Also, add some of the hot cherry pepper juice to really spice it up. Mix well. Add the wine and 1 cup of romano cheese. Mix well. Let simmer for about 20-30 minutes. Add spices as you wish. Boil the rigatoni and toss with the sauce. Add extra cheese over the top.
Enjoy.

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