Torta salata avagy a pizza francia koppintása



frissen a sütőből - salata torta



Ugye senkinek sem kell bemutatnom az olaszok és franciák közti "ellentétet"? Én békés embernek tartom magam s nem is igazán érdekelt ez a két nemzet közti különös kapcsolat, ám tavaly tavasszal volt szerencsém megtapasztalni a francia "vendégszeretetet" - de mielőtt részletekbe bocsátkoznék, inkább megmutatom ma Nektek, hogy még a franciák is megírigyelték a pizzánkat és elkészítették a saját verziójukat, ami aztán visszakerült szülőföldemre, s előszeretettel fogyasztjuk előételként (antipasti) vagy akár fő fogásként (minden a szeletek nagyságától függ ugyebár). Ez nem más, mint a torta salata, mely elnevezés máris magyarázatra szorul: miért is torta, ha nem édes és mi köze a salátának mindehhez? A válasz az összetevők listájában rejlik: réteslapok közé bújtatott sonka (én ma pulykasonkát használtam, annyira finom és omlós, ízvilága pedig tökéletesen illeszkedik a többi "résztvevőhöz", nem túl domináns, hanem kellemesen beleolvad az ízek kavalkádjába. Egyébként odahaza prosciuttoval készíteném), sajt (szeretem a füstölt ízeket, így azt is használtam a parmezán mellé). Kicsit omlettes hatást kölcsönöz a tejjel vegyített tojás és sajt a rétegek tetején.

torta salata

Az összetevők variálásának csak képzeletünk szabhat határt, hiszen a grillezett zöldségektől a mini szardíniákon át széles az alapanyagok tárháza - így egy fáradt este, mikor kinyitod a hűtőt és a tipikus "nincs mit enni" érzés kerít hatalmába, jusson eszedbe egy olasz (ezt a kiemelést nem tudtam kihagyni) mentsvár: torta salata!

Jó étvágyat, ciao a tutti
Marco

Turkey breast in a simple but great way

turkey breast and roasted potatoes

Buona sera a tutti! Tonight I re-discovered a very fine meat which sometimes ignored in Hungary (as I noticed) however the taste is fantastic and really healthy.
What I refer to is turkey - particularly tonight I chose a piece of turkey breast and prepared it in a simple, Italian way - roasted in the oven in the beautiful yellow company of potatoes.

As for spices, the less the better theory always brings great result - I only used olive oil, a little garlic and rosemary - e basta (ENG:that's all). Using less spice can be a good benefit for your health and also, believe me, for the taste it is perfect because in this way you can feel the REAL taste of everything as nature created them.

Turkey in general requires a bit more time to cook well - so it is a bit late dinner tonight but I am sure you will excuse me if you try this meat to melt in your mouth!

Ciao a tutti & buon appetito!
Marco

Salmon is the girls' best friend

salmon & grilled vegetables

Ladies & gentlemen, let me introduce you someone who will become your best friend from today on. This special guest should be frequent in your kitchen since we are all getting older (hehe, not me, though) so our memory can always be "upgraded" by a natural Omega 3 rich food. And if I know women just a little, they try to put on their faces incredible products which promise miracles in their anti-aging fight, but my dear ladies, let me whisper you a secret: you are beautiful at every age, in our eyes you are the true "principessa" (princess).
So here is your new best friend, the salmon - accompanied with some tricolor grilled vegetables (californian paprika, zucchini and eggplants) which plate teases not only your mouth by already your eyes when you look at them.
I used some vegeta of course (to give some Hungarian touch as I noticed how much you like it), some garlic, rosmarino and obviously olive oil (perfect Italian quality which I took last summer in big quantity from Toscana). Speaking of Toscana, the glass on the picture is not so visible but let me tell you I opened one of my favourite wine, also from Toscana, called Vermentino which complements perfectly the taste of the fish.

So do not forget salmon from your next shopping list - I will show you different cooking styles later on!

Ciao a tutti & buon appetito!
Marco

Costata Argentina

costata Argentina

It is time to grab the beef at its best part - in Italian it is called "costata" (rib steak but without bones) - and present you one of my favourite meals, the costata Argentina.

Today I started my journey to discover local markets (as I am quite sick of CBA, Interspar or any other commercial center shops - their quality is questionable!) and I went to Vásárcsarnok to test. If I need to use only one word to describe this experience, it would be: "non ho parole" which literally means "I have no words" :) The atmosphere of the whole building and the 3 floor market stalls were amazing and for one moment it felt like walking in the little market of my hometown, north Milano. The producers of local products and ingredients fulfilled my eyes wherever I looked - many colours, nice and more quiet people compared to us, loud Italians. Another similarity was the crowd - like Italians at home, everyone is focused, on a mission to find the best ingredient for cooking - so I also tried to find my way to the best stand for meats as I planned this steak for dinner tonight.

As it is a bit late for dinner, I tried to take care about your "bella figura" and prepare something calorie-free :) so this beautiful costata is embedded on a simple salad. Red meat preparation always depends on personal taste - I like it medium with some reddness inside.

Hope you enjoy the view - let me know if and when I can prepare it also for you and your friends!

Ciao a tutti & buon appetito!
Marco

Saltimbocca alla romana

saltimbocca alla romana

Returning to our meal,this is our,or my second plate for today,as i wrote before, Italian people are eating the appetizer,first plate,second plate ( could be meat,as in this case,or fish,or simply caprese,delicious) and naturally coffee with limoncello.

This plate i prepared with beef,ham and cheese,and just added some salad, little quantity of tomatoes.

It's clear the taste of the meat could change if you are going to the right butcher,to ask for the perfect part of the beef or any other animal,and then,start with the fantasy,as i make or made,because Italian taste and kitchen are inimitable in all the world.

Post to you soon, with some other great Italian taste!

Ciao a tutti & buon appetito!
Marco