Easy Recipes | MammaMiaRecipes.com

Lupini Beans

Posted by: Gina  :  Category: Easy Recipes

Another family favorite we enjoyed growing up was the lupini. This bean is high in protein, comes dry and once soaked they become sweet and tender. This bean is a healthy nutritious snack which is native to Italy.

To remove the bitterness from the dry bean there is a preparation process which requires some patience. To do this, you need to soak the beans for several days. We used to boil the beans, then place them in a sack, secure sack to a tree and place them in the cold creek water for up to two weeks. Not practical when you live in the city!  Here is our recipe:

Lupini Beans 300x225 Lupini BeansIngredients

1 package – Dry lupini beans

Salt to taste

Sprinkle of Oregano

Directions

Cover the dry beans with water and boil for about 1 to 1.5 hours. Make sure you keep beans covered by adding water as required. Remove the beans and soak them in cold water for up to seven days changing water daily. Taste them and when they are no longer bitter they are ready to eat.

Storage – Cover the lupini beans with cold water in a tupperware dish with lid. Place in fridge and should last about 1 week.

Preparation – In a small bowl add the lupini beans, some sea salt and a sprinkle of oregano.  Mangiare!  For a different variation  try adding a little olive oil.

 

 

Caciocavallo Appetizer

Posted by: Mamma  :  Category: Easy Recipes

caciocavallo cheese Caciocavallo Appetizer

Caciocavallo literally means cheese on horseback. The name comes more from the look rather than the source because the cheese when purchased looks like saddlebags. It is a type of cheese which has been aged for a minimum of 4 to 6 months and when added with tomatoes it makes a fantastic appetizer or addition to any meal. Your friends will love this treat and is likely something they have never tried before. IMG 20110129 00085 150x150 Caciocavallo Appetizer

Ingredients

Caciocavallo cheese (no substitutes)
Tomatoes (Roma or small sized)
Olive Oil
Fresh Basil

Start by cutting thin squares of cheese which are no larger than the diameter of the tomato you are using. Place the tomato slice directly on the cheese, add a drop of extra virgin olive oil and some fresh basil and that is it. This cheese has a unique texture and is very smooth.

Another easy Italian recipe which can be server as an appetizer. Try sharing it with a glass of red wine. Mangiare!

Ricardo’s Dried Tomato & Pumpkin Seed Bruschetta

Posted by: Mamma  :  Category: Easy Recipes

sun dried bruschetta Ricardos Dried Tomato & Pumpkin Seed Bruschetta1/2 cup dried tomatoes in oil, drained and finely minced
1/4 cup pumpkin seeds, toasted and chopped
1 tbsp capers, chopped
1/3 cup oil oil
8 slices of baguette, toasted

  • In a bowl, mix the tomatoes, pumpkin seeds, capers and oil
  1. Serve at room temperature on toasted slices of baguette

Feta and Tomato Bruschetta

Posted by: Mamma  :  Category: Easy Recipes

This is a tasty summer treat, appetizer or snack. Bruschetta literally means toasted bread in Italian.

bruschetta 300x224 Feta and Tomato Bruschetta

Ingredients
1/2 fresh garden tomato or plum tomato
1 oz Feta cheese, diced
1 tbsp olive oil
1 basil leaf
Salt and Pepper

Serves 1 person

Second time around try adding sweet or white onion, diced and a sprinkle of oregano.

In a bowl, add cheese, tomato and olive oil. Salt and pepper to taste and place on your favorite cracker or bread. Garnish with basil and Mangiare!

Mushrooms – i funghi fritti col formaggio parmigiano

Posted by: Mamma  :  Category: Easy Recipes

This is a very tasty side dish Mamma makes for family dinners. Simple, quick and easy!

mushrooms 300x225 Mushrooms   i funghi fritti col formaggio parmigiano

Ingredients

  • Bag of Mushrooms – Agaricus Mushrooms like a Portabello
  • Grated Parmesan Cheese
  • Butter

Instructions:  Heat a medium size frying pan, add some butter.  When pan is ready, add sliced mushrooms and cook for approximately 5 minutes.

Sprinkle with parmesan cheese.  Mangiare!!


Rosetta’s Pickled Zucchini

Posted by: Mamma  :  Category: Easy Recipes, Special Italian Foods

This is a specialty recipe from our Aunt Rosetta zucchini Rosettas Pickled Zucchini

  1. Cut Zucchini into small pieces. Mix with pickling salt in large bowl. Place a weight on top and let sit for one day or more.
  2. Bring 2 parts water and 1 part vinegar to boil in large pot. Place zucchini in and boil for 2-3 minutes. Drain well and turn onto a cloth to cool.
  3. Steam cauliflower and beans for 4-5 minutes in water. Transfer to vinegar / water for 1-2 minutes. Cool and mix with zucchini.
  4. Allow to cool. Mix with olive oil, garlic and oregano. Press contents into jars. Pour any remaining juice on top. Top with oil.
  5. Place seals in boiling water to heat. Close jars and boil for 5 minutes. Store.

Enjoy and Mangia !!

Pastine (little ball soup) aka Pastina

Posted by: Mamma  :  Category: Easy Recipes, Italian Soup Recipes, Pasta Recipes

pastine italian soup 300x225 Pastine (little ball soup) aka PastinaThis soup is quick and simple to make and is a favorite with all the children (and adults).

Ingredients:

1 cup (250 ml) Pastine (Mamma uses la Molisana 64.Peperini)

6 cups (1500 ml) water

Directions:

  • Cook half way or partially cook the little balls of pasta (10 minutes).
  • Strain water. Add 6 cups of fresh water to the pastine.
  • Bring to a boil again, add 1-1/2 cubes of chicken boullion or equivalent chicken broth.
  • Cook for a further 10-15 minutes until tender.
  • Serves 6

Rice Balls

Posted by: Mamma  :  Category: Easy Recipes, Special Italian Foods

Ingredients:
2 cups (500 ml) rice (riso superfine Arborio)
4 eggs
1/2 cup (125 ml) parmesan cheese
1 tbsp parsley (we like parsley so we add more)
pinch salt to your desired taste
2 each large garlic cloves (use 3 cloves if small)

rice balls1 300x200 Rice BallsDirections:

  1. Using a 4 liter pot, cover rice with water, bring to boil.
  2. Simmer for 20 minutes
  3. Cool until cold
  4. Add 4 eggs, parmesan cheese, salt, parsley and garlic
  5. Mix well – Mush it or mix all ingredients by hand
  6. Mold the balls into desired shape (helps to coat your hands with oil to avoid sticking)
  7. Fill a deep frying pan with Mazola corn oil…enough to cover at least half of a rice ball…heat oil and carefully place the formed rice balls into the heated oil.
  8. turn quickly, when golden brown place on plate to cool.

This is a great appetizer to bring to a dinner party or finger food for the entire family. They disappear quickly and will soon become a family favorite…. Mangiare!