St Louis – Late dinner after a busy day! Pumpkin risotto with mushrooms and brie

cucina italiana in Usa, Food, Food and wine, risotto

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After a busy day running around St Louis with 2 kids and lots of stuff to do, you just want to go back home and sit and have a nice dinner. Stop.

Back home while I was taking care of kids, the “chef” made a creamy pumpkin risotto with mushroom and brie…delicious!!!

It was a windy, cold day and the risotto plus a bottle of italian red wine was a perfect match!

Recipe will come soon….

St Louis – Spring season starts – Albacore Tuna with eggplant caponata

Food, Food and wine, fresh fish

75 F degree means that the spring season started and fresh healthy food is a must! Go to the fish market and get a fresh Tuna fillet, then some vegetables and you gonna have a great dish to eat for lunch or dinner.

Albacore

Albacore Tuna

  • 1- 5 oz. albacore tuna filet
  • ¼ cup tuna spice
  • 1 cup white caponata
  • 1 tbl saba
  • 1 tbl basil oil
  • 2 tbl blended oil
  • 2 tsp sea salt

Lightly but evenly dust tuna with spice mixture. Sear in oil in hot pan evenly on all coated sides. Meanwhile heat up the caponata in a pan over medium high heat. Plate warmed caponata on the plate. Slice the tuna in desired pieces and plate on top of caponata. Garnish with saba, basil oil and sea salt.

Tuna Spice

  • ¼ cup mustard seed
  • ¼ cup fennel seed
  • ¼ cup coriander seed

Toast spices lightly then grind to semi-fine texture.

Eggplant “Caponata” Ingredients for 8 persons:

  • 1each Large red onion
  • 2lb Eggplant
  • 1lb Zucchini
  • 8.8 oz Red Peppers
  • 8.8 oz Yellow Peppers
  • 8.8 oz Celery sticks peeled
  • 1lb Tomatoes skin off, same size of the other vegetables but put in when everything will be cooked
  • 2 each Tablespoon of tomato paste
  • 3.5 oz Sicilian Black olives
  • 1.7 oz Salted capers
  • 2 each Cup of vinegar
  • 2 each Tablespoon sugar
  • extra virgin olive oil
  • basil
  • salt / pepper
  • olive oil to fry

Procedure: Cut the eggplant into cubes salt and pepper leave for 20 minutes to get off the bitter flavor, then fry in olive oil keep crispy, don’t cook longer. Cut all the vegetables in the same shape, keep separate. In a Large pot put red onion cut in square shape and stews slowly with extra virgin olive oil, adds sugar and vinegar, (add the tomato paste) (The tomato paste change the color of the “Caponata”.) Leave cook a 3 minutes. Add the peppers and celery leave to cook for 3 minutes. Add the zucchini and leave to cook 3 minutes.Salt and pepper lightly. Cook all for a few minutes. Place the sliced olives washer capers. Get off from the heat, add fresh basil and parsley chopped and the dice of tomato and eggplants fried.

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St Louis….let’s try the new pizza oven

Food and wine, prodotti italiani

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It’s a magic time when you spend all day preparing the dough and set all the ingredients to make a dinner pizza with friends, specially if it’s the first time you try the oven!

Mark and Gianni did a great job and after 20 kind of different pizza, good beers and lots of laughter, the day ended really well!

Buon Appetito