Hello, I am Morimi from La Cucinetta!
I am Morimi from La Cucinetta.
I live in Milan and import and introduce Italian foodstuffs to Japan with a lot of care and love.
This vlog is from my friend's house in Milan.
I learned about Tuscan cuisine passed down in the family at a house in a quiet residential area that I adore.
Annalisa and her husband are from Florence. The rich Italian food culture comes through in the numerous antique tableware passed down from generation to generation and the recipes handwritten by the grandmother, who is a countess.
The recipes we learned are as follows
PASTICCIO DI TONNO
Tuna Pasticcio
Ingredients for 4 servings
300 g jar or can of tuna 　
300 g oil or drained
200 g soft bread 　
milk, squeezed
4 egg yolks
3 egg whites, whisked
3 tablespoons Parmigiano cheese
Method of preparation
Mix the tuna with the milk and the squeezed mixture well by hand.
Add the egg yolks, then the Parmigiano, and again the egg whites.
Divide the mixture into two and place on a baking sheet to form a long, thin mass.
Tightly seal the edges of the baking sheet and wrap with saran wrap.
(In the old days, they used a cloth bag like a sarashi.)
Boil in plenty of boiling water over medium heat for about 20 minutes.
After boiling, allow to cool.
Before serving, remove the baking sheet and place on a plate. Garnish with mayonnaise to taste.
ZUCCHINE ALLA GRIGLIA
Grilled Zucchini
Ingredients All in moderation
Zucchini　
Salt and pepper
Parsley
Dried oregano
Dried marjoram (fresh if available)
Olive oil
Balsamic vinegar
Preparation
Wash zucchini and cut lengthwise.
Place on the grill and when moderately browned, season with pepper.
When both sides are cooked, remove to a plate.
Finely chop the parsley, oregano, marjoram and fresh garlic together.
Sprinkle each grilled zucchini with 4, salt, pepper, olive oil and balsamic.
RAVIOLI GNUDI
Ravioli Newdi
[Ingredients for 4 servings
1.2 kg mixed with spinach or vietra (substitute komatsuna)
300 g ricotta
2 tablespoons Parmigiano cheese
Salt and pepper
Nutmeg,
2~3 tablespoons flour (light or medium flour)
Flour for the batter
2 tablespoons butter
Sage
1 tablespoon butter for sage
Method of preparation
Cook spinach and Vietra in a little hot water.
Drain well and cut into small pieces with a knife.
Mix the two together with ricotta, Parmigiano, egg, salt, pepper and nutmeg.
Add the flour and mix further, then combine the flour into a ball about 5 cm in diameter.
Gradually add the 4 in a little at a time in plenty of boiling water. When it floats, drain the water and place it on a plate.
Put butter and about the same amount of water in a saucepan, melt over low heat, and pour over 5.
Add the butter and sage to the pan, slowly heat through to transfer the sage flavor to the butter, and finally pour over 5.
I hope you give it a try!
🍋LINKS
Instagram @morimicucinetta
Instagram @casamorimi
Casa Morimi Online Shop "La Cucinetta"
www.lacucinetta.com/
Casa Morimi Inc. www.casamorimi.co.jp/
Twitter @LaCucinetta
Blog Morimi Kobayashi www.casamorimi.co.jp/blog-1250...
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