Pasta from Italy, our small round pasta typical from Liguria: trofie or trofie al pesto

The Trofie pasta are a typical product of the Ligurian culinary tradition and have their name for the word “strofissià” which in Genoa dialect means rub.

Prepare with a dough of hard wheat flour and water, they are distinguished by an elongated, thin and irregular shape, curled, bigger in the center and slender to the vertices.

They should be seasoned, almost exclusively in the local version, with pesto; a variation involves the addition of potatoes and green beans.

Preparation of trophies
Ingredients for 4 people: 300g flour, water, salt

Put the flour in a bowl and pour the water until you get a hard dough. Work the dough energetically, when is ready rest it for 10 minutes. After this time divide the dough into pieces and shape the balls. Realizes the trofie by placing their hand on each ball and dragging it out of the work plane to give it the classic shape.
Boil them about 3 minutes.

Preparation of pesto for trofie
Put in a mixer the basil leaves, garlic in pieces, a pinch of large salt, oil and mix all the ingredients, then put the pine nuts and the grated pecorino, continue to blend by pouring the oil until the sauce becomes fluid.

The Tomatoes of grandfather Rino

At Residence Celeste we have the great fortune to be grown up with products Kilometro Zero thanks to the untiring grandfather Rino that 12 months on 12 look after the vegetable garden and delight us with fruit and vegetable ,like is tomato, and the olive oil.

Sometimes when the crop permits , the family Galli likes to vice guests and give away what the season offers the figs, the persimmons, the salad, the zucchini, the cucumbers, the eggs,and now here is ready the tomatoes.

An idea for a quick and easy recipe but especially cool since the warm climate.

Tumates, cucumer, Oef dur furmai nustran translation and the tomatoes, the cucumbers, a boiled egg and the local cheese.

In a bowl prepared the cucumbers, the tomatoes into rounds and the local cheese into small pieces and do not forget the chopped onion.
Prepare the egg and add to the salad.

Season with good extra virgin olive oil, the vinegar or the lemon and the salt. Grandfather Rino puts in abundance despite the rebuke of grandmother Emma.

Enjoy your meal and tell us if you liked our salad recipe ideas

The Balota : italian polenta

Easy to prepare this polenta recipe, the balota is also a dish of our family traditions

The Ingredients: Italian polenta and local cheese

The Preparation:
Take a couple of polenta slices and a piece of local cheese of average seasoning.

Cut it, we shall put slices of cheese on a slice, cover with the other slice and then model with the hands shaped like a ball, the name Balota come from here.

Other cheese is grated over ball then cook and grill, it has to form a crust.

A curiosity Balota is typical of the area of lakes in Lombardy.

The Green beans and roasted potatoes easy italian recipe

Curnitt (green beans) e patati rustii (roasted potatoes) as called our grandparents.

Boil the potatoes and the beans in their skins, peel and let cool potatoes.
Slice the boiled potatoes.

Chop the green beans into pieces, in another bowl cut into slices of good alpine cheese.

In a pan, slicing a quarter of an onion and brown it with a nice piece of our national butter and olive oil (doses at will, better if it abounds with the dressing).

Add the green beans and potatoes and chop with a wooden scoop.

Slowly incorporate the cheese.

The dish is ready when all the ingredients are well blended and the bottom of the pan has formed the golden crust.

The recipe is easy fast made of simple and natural ingredients and can be eaten by those who are vegetarian.

This dish in Valtellina is known by the name of tarozz.

Buon appetito!

Polenta uncia an easy recipe

An easy recipe, this tasty dish is what we say in Italian “piatto unico”, because once you’ve had a plate of this you will not be able to cope with anything else. Made with local melt cheese and dressed with some butter, some garlic and sage, it makes a mouth-watering meal in one. It is an easy recipe!

Main Course dish
Eaten all year
Easy to prepare
Preparation time 1hour and 10 minutes

The Ingredients: polenta, 400g. Local cheese, 200g. Butter, 1 clove of garlic, sage.

The Preparation:
Prepare the italian polenta as explained –
In the meantime dice the local cheese into small squares.
When the italian polenta is almost ready, put some butter, garlic and sage in a small pan and slowly melt the butter.
Cook to have golden garlic.
Put the italian polenta into a large bowl, cutting it slightly as you do so, mixing it with the local cheese .
Pour the melted butter over and mix well.

Serve immediately on warm plates or as peasant tradition eat all from the same pot put in the middle of the table.

Italian Polenta: various type of dishes

These are various type you can cooking polenta:
– “Concia”: polenta with botched cheese.
– Taragna: typical of Brescia and Bergamo valleys and Valsassina, is made by mixing cornmeal flour and buckwheat flour.
– “Uncia” typical of Lake Como, is made by mixing the polenta Taragna the fried butter, garlic and sage and fat cheese.
– “Cropa” typical Valtellina cuisine, polenta cropa is achieved by combining cornmeal flour and buckwheat flour, potatoes and cook with cream instead of water. Finally add the cheese.

Polenta is considered a single dish, you can eat alone or enriched with meat and cheese.
Do not miss the variations in the recipes that we have had from our grandparents …

Italian Polenta or polenta Lake Como: ancient origin

Italian Polenta has ancient origin.

Even the natives of ‘America prepared something very similar.

Before the corn, which gives the charachteristic yellow color, was imported from New World, in Europe it was prepared first with the spelt, the barley, the millet and the rye.

In Valcamonica, it arrived around in 1630 thanks to Peter Gaioncelli that imported the maize.

This is a simple and tasty dish of our tradition.

It Is prepared with some water,some salt and cereal flour, some corn flour or buckwheat flour; used instead of bread and called the “bread for the poor”.
It is usually utilized during winter instead of bread.

The recipes of Tremezzina on lake Como: the dishes

Cooking and following the recipes of lake Como can be very easy and fast and allow you to discover new flavors and ideas of Italian cuisine.

Lake Como is at midway between Valtellina, Brianza and Milanese.
It is not uncommon find on the tables of the local restaurants the dishes of these areas.

Pizzoccheri and bresaola of Valtellina, yellow risotto alla milanese, cotoletta milanese, the “buseca” trippa milanese, pan di mort, amaretti …

The recipes of Tremezzina alternate flavors of lake and mountains.
Traditional dishes poor and genuine products, but with a strong flavor and tasty.

Soused fish, fish in green sauce, missoltino, mixed fish of the lake fried with alborelle and agoni, perch fillets and breaded lavarello fillets, polenta in its different variants such as polenta uncia and “tocc”, sweets like cake miascia, the paradello and braschin.

Prepare all the ingredients and follow our recipes very easy and fast …

THE RECIPES OF TREMEZZINA ON LAKE COMO

Staying at the Residence Celeste in Tremezzina means also know more about traditional italian recipes.

We are very pleased, in fact, to provide you some food recipes quick and easy, and succulent.

Tremezzina on Lake Como: ancient land for people and traditions, land of cooks, who already gave a contribution, in the fifteenth century, to the formation of the Milanese cuisine.

The surrounding nature, lake and mountains, provides main products for the recipes of Tremezzina.

Where the topography land is not suitable to grow some products, here is the help of neighboring Valtellina, Brianza, Lomellina, Milanese.

There you can find flour, rice and other commodities….

Aperitif or Happy Hour

Often when you talk about an aperitif you think of the happy hour but they are not the same and now we see why …

The happy hour mania was born when some locals had the brilliant idea of gratifying the worker at the end of the day by offering them, a fixed price, from 18 to the second evening, a buffet consisting of pasta dishes, pizzas, mixed salami, rice, salads, assorted sandwiches and much more accompanied by any type of drink, from juices to carbonated beverages, from wine to spirits.

Different is the aperitif in the traditional sense. It is usually consumed before you sit at the table, either inside a bar or at the restaurant you chose. It includes a moderate alcoholic (prosecco, spritz …) or non-alcoholic to which are associated with simple salty appetizers, salami or tasting of small portions of typical cheeses.

The function is to prepare the tasteful papille to taste dinner.