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aloi's posts with tag: italian
|  | Our weekend project: Italian porchetta (stuffed pork belly) using Contaldo's recipe. Posting and blogging about this soon! |
| | Inexpensive tahong Italianized! Take note there is NO cheese! I think this tastes even better.
I'll be posting the recipe soon! |
| | Yummy ones!
These tasted really wonderful with some leftover roast chicken! When I look at them, I am also thinking adobo rolls. Maybe next time we'll give that a try with leftover adobo!
The only difference with these rolls from cottage bread is that they were rolled into flattish balls and brushed with egg yolk on top!
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Get the recipe here What a difference fresh (pasta) makes!
Tired of "sinigang"? Thinking of what to cook for dinner? Stuck in a food rut? Come visit my new food blog on cooking so that you too can join in on the adventure of trying new cuisines here in the Philippines... at home, in a restaurant, or straight from a pack in the grocery! Every day is a new day to ask "Where in the world shall I eat today?" |
| | With the tropical climate in the Philippines, the idea of mixing up a batch of risotto for about a half hour may seem incongruous. But there is nothing quite like having some warm, creamy risotto on a cool evening. True comfort food!
"Riso" is rice in Italian. Making risotto involves adding in stock to rice that is gently simmering, ladle by ladle, and stirring constantly so that the liquid is absorbed evenly and nothing sticks to the pan. It is a versatile food and can be made using any stock, any vegetables ... but be sure to have good quality rice (preferably arborio, carnaroli or vialone) or the rice just doesnt hold up.
Here's our version of a seafood risotto. It's one of Dui's favorites! |
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