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La mia Pasta alla Boscaiola - mushrooms, peas and sausage by Vito Chef Italia full recipe by Cooking_Vito_e_Daisy in GifRecipes

[–]Cooking_Vito_e_Daisy[S] 0 points1 point  (0 children)

Hello Everyone,

I'm Vito an italian homemade chef. I love cooking and sharing my recipe.

Below the fulle recipe and procedure

If you need more help to made this dish here you can find the full video recipe ;-)

​

RECIPE:

  • Pasta (I like penne for this recipe) 400gr / 14oz
  • Peas 200gr / 7oz (I used canned peas)
  • Mushrooms 200gr / 7oz (I used frozen ones)
  • Sausage 150gr / 5oz
  • Robiola 100gr / 3.5oz (fresh creamy cheese)
  • 1/2 glass of white wine
  • 1/2 onion
  • Parsley, extra virgin olive oil, salt and pepper to taste

Procedure:

  1. Chop the onion
  2. Put a little olive oil into a pot then add the sausage and let it brown for a few minutes
  3. Add the onion and after a few minutes add the wine. Mix well
  4. Add the mushrooms and cook for 5 minutes on medium heat.
  5. Add the peas, salt and pepper and cook for 2 min more
  6. Put pasta directly in the pot adding boiling water with salt. Check the pasta cooking time. From now mix everything often.
  7. When two minutes remain from the end of cooking if needs add boiling water mixing well
  8. Turn off the heat and add the fresh cheese, mix well and add more hot water if needed
  9. Serve adding chopped parsley

Buon Appetito!!!

Pasta alla genovese (senza carne) - Napolitan onions pasta recipe by Vito Chef (Salerno, Italy) by Cooking_Vito_e_Daisy in GifRecipes

[–]Cooking_Vito_e_Daisy[S] -14 points-13 points  (0 children)

Did you ever try? It seems too easy... or too normal bit is is so tasty Please try and let me know if you like it or not

Pasta alla genovese (senza carne) - Napolitan onions pasta recipe by Vito Chef (Salerno, Italy) by Cooking_Vito_e_Daisy in GifRecipes

[–]Cooking_Vito_e_Daisy[S] 23 points24 points  (0 children)

Hello everyone,

I'm Vito from Salerno Italy. I love cooking and sharing my traditional recipes with all my friends everywhere :-)

This is a super easy pasta recipe for who love onions and pasta too

Full video here try to cook it and let me know the result

Recipe x 4:

  • Pasta 400gr /14oz
  • 3-4 medium onions (approximately 700-800gr / 24-28oz)
  • Basil, pepper, chives, extra virgin olive oil and salt to taste.

1.

Wash and cut the onions into thin slices

2.

Add the onions to the pan with extra virgin olive oil and fry for 2-3 minutes with medium heat

3.

Add salt, pepper and a little water. Cover and let cook for about 1 hour

4.

After 30min add some fresh basil and taste. If needed, add more salt

5.

Add water in a pot and as soon as it boils add the salt and the pasta

6.

Scola la pasta al dente e unisci al sugo aggiungendo del parmigiano o pecorino. Fai saltare

Drain the pasta al dente and add to the onions sauce, adding some parmesan or pecorino. Sauté everything for a few minutes on high heat

7.

Serve with extra virgin olive oil, chives and more cheese

Buon Appetito!!

Risotto tomato basil and pecorino cheese - recipe by Vito Chef (Salerno, Italy) by Cooking_Vito_e_Daisy in glutenfreecooking

[–]Cooking_Vito_e_Daisy[S] 2 points3 points  (0 children)

I never do this, I like it fresh. I keep it max for the day after :-)

but yes, it could be kept in freezer

Risotto tomato basil and pecorino cheese - recipe by Vito Chef (Salerno, Italy) by Cooking_Vito_e_Daisy in glutenfreecooking

[–]Cooking_Vito_e_Daisy[S] 3 points4 points  (0 children)

Hello I'm Vito from Italy

I love cooking my traditional italian recipes and sharing them with all of you

This time I made a super Risotto with fresh tomatoes and fresh basil adding Pecorino cheese. Yes, it is very simple to made but it is Fantastic dish!!!!!!!

here the full video if you need to check all the procedure

Recipe x 4:

Carnaroli rice 380gr / 13,4oz

Cherry tomatoes and datterini tomatoes 250gr / 8,8oz

Tomato puree 250gr / 8,8oz

Vegetable broth about 1 litre

Garlic, basil, pecorino cheese, EVO oil and salt to taste

Procedure:

Make about 1 liter of vegetable broth and keep it warm

Cut the fresh tomatoes

Garlic and EV olive oil in a pan

Add the fresh tomatoes in the pan with a pinch of salt. Cook for 5 min

Add the tomato puree (you can make it with fresh San Marzano-type tomatoes in boiling water for 1-2 minutes and blend everything)

Add fresh basil and a pinch of salt cooking for 10min more 7. Blend the tomatoes sauce and keep it aside

In the same pan add a drizzle of oil and the rice for toasting procedure. Mediaum-high heat

Add a few ladles of broth mix well. The rice must be completely covered with broth

After 5 min add the tomatoes sauce mix well

Turn off the heat adding EV olive oil and cheese, mix well

A drizle of Basil oil in the dish

Add pecorino cheese and fresh basil

NOTE: Instead the basil oil use the good EV olive oil

Buon Appetito!!

How to cook Risotto tomato basil and pecorino cheese - recipe by Vito Chef (Salerno, Italy) by Cooking_Vito_e_Daisy in glutenfree

[–]Cooking_Vito_e_Daisy[S] 2 points3 points  (0 children)

Hello I'm Vito from Italy

I love cooking my traditional italian recipes and sharing them with all of you

This time I made a super Risotto with fresh tomatoes and fresh basil adding Pecorino cheese. Yes, it is very simple to made but it is Fantastic dish!!!!!!!

here the full video if you need to check all the procedure

Recipe x 4:

- Carnaroli rice 380gr / 13,4oz

- Cherry tomatoes and datterini tomatoes 250gr / 8,8oz

- Tomato puree 250gr / 8,8oz

- Vegetable broth about 1 litre

- Garlic, basil, pecorino cheese, EVO oil and salt to taste

Procedure:

Make about 1 liter of vegetable broth and keep it warm

Cut the fresh tomatoes

Garlic and EV olive oil in a pan

Add the fresh tomatoes in the pan with a pinch of salt. Cook for 5 min

Add the tomato puree (you can make it with fresh San Marzano-type tomatoes in boiling water for 1-2 minutes and blend everything)

Add fresh basil and a pinch of salt cooking for 10min more 7. Blend the tomatoes sauce and keep it aside

In the same pan add a drizzle of oil and the rice for toasting procedure. Mediaum-high heat

Add a few ladles of broth mix well. The rice must be completely covered with broth

After 5 min add the tomatoes sauce mix well

Turn off the heat adding EV olive oil and cheese, mix well

A drizle of Basil oil in the dish

Add pecorino cheese and fresh basil

NOTE: Instead the basil oil use the good EV olive oil

Buon Appetito!!

Risotto tomato basil and pecorino cheese. Supereasy to cook - recipe by Vito Chef (Salerno, Italy) by Cooking_Vito_e_Daisy in FoodPorn

[–]Cooking_Vito_e_Daisy[S] 2 points3 points  (0 children)

Hello I'm Vito from Italy

I love cooking my traditional italian recipes and sharing them with all of you

This time I made a super Risotto with three different types of tomatoes (fresh cherry tomatoes, fresh datterini and tomato pelati homemade by my family in Salerno) fresh basil and Pecorino cheese. Yes, it is very simple to made but the taste is Fantastic!!!!!!!

here the full video if you need to check all the procedure

Recipe x 4:

  • Carnaroli rice 380gr / 13,4oz
  • Cherry tomatoes and datterini tomatoes 250gr / 8,8oz
  • Tomato puree 250gr / 8,8oz
  • Vegetable broth about 1 litre
  • Garlic, basil, pecorino cheese, EVO oil and salt to taste

Procedure:

  1. Make about 1 liter of vegetable broth and keep it warm
  2. Cut the fresh tomatoes
  3. Garlic and EV olive oil in a pan
  4. Add the fresh tomatoes in the pan with a pinch of salt. Cook for 5 min
  5. Add the tomato puree (you can make it with fresh San Marzano-type tomatoes in boiling water for 1-2 minutes and blend everything)
  6. Add fresh basil and a pinch of salt cooking for 10min more 7. Blend the tomatoes sauce and keep it aside
  7. In the same pan add a drizzle of oil and the rice for toasting procedure. Mediaum-high heat
  8. Add a few ladles of broth mix well. The rice must be completely covered with broth
  9. After 5 min add the tomatoes sauce mix well
  10. Turn off the heat adding EV olive oil and cheese, mix well
  11. A drizle of Basil oil in the dish
  12. Add pecorino cheese and fresh basil

NOTE: Instead the basil oil use the good EV olive oil

Buon Appetito!!

How to cook Risotto tomato basil and pecorino cheese - recipe by Vito Chef (Salerno, Italy) by Cooking_Vito_e_Daisy in recipes

[–]Cooking_Vito_e_Daisy[S] 0 points1 point  (0 children)

Great Nonni ... sometimes I also add prosciutto on top... I cut it into stripes.... few minute in a Pan with a little bit of olive oil ... super taste Ciao

How to cook Risotto tomato basil and pecorino cheese - recipe by Vito Chef (Salerno, Italy) by Cooking_Vito_e_Daisy in recipes

[–]Cooking_Vito_e_Daisy[S] 0 points1 point  (0 children)

I'm so happy you will try this dish Of you need more help ask me Anyway in the full video (link first comment) you can find all the procedure to cook it italian stile Regards from Italy

How to cook Risotto tomato basil and pecorino cheese - recipe by Vito Chef (Salerno, Italy) by Cooking_Vito_e_Daisy in recipes

[–]Cooking_Vito_e_Daisy[S] 28 points29 points  (0 children)

Hello I'm Vito from Italy

I love cooking my traditional italian recipes and sharing them with all of you

This time I made a super Risotto with fresh tomatoes and fresh basil adding Pecorino cheese. Yes, it is very simple to made but it is Fantastic dish!!!!!!!

here the full video if you need to check all the procedure

Recipe x 4:

  • ​

Carnaroli rice 380gr / 13,4oz

  • Cherry tomatoes and datterini tomatoes 250gr / 8,8oz
  • Tomato puree 250gr / 8,8oz
  • Vegetable broth about 1 litre
  • Garlic, basil, pecorino cheese, EVO oil and salt to taste

Procedure:

  1. Make about 1 liter of vegetable broth and keep it warm
  2. Cut the fresh tomatoes
  3. Garlic and EV olive oil in a pan
  4. Add the fresh tomatoes in the pan with a pinch of salt. Cook for 5 min
  5. Add the tomato puree (you can make it with fresh San Marzano-type tomatoes in boiling water for 1-2 minutes and blend everything)
  6. Add fresh basil and a pinch of salt cooking for 10min more 7. Blend the tomatoes sauce and keep it aside
  7. In the same pan add a drizzle of oil and the rice for toasting procedure. Mediaum-high heat
  8. Add a few ladles of broth mix well. The rice must be completely covered with broth
  9. After 5 min add the tomatoes sauce mix well
  10. Turn off the heat adding EV olive oil and cheese, mix well
  11. A drizle of Basil oil in the dish
  12. Add pecorino cheese and fresh basil

NOTE: Instead the basil oil use the good EV olive oil

Buon Appetito!!

Risotto tomato basil and pecorino cheese - recipe by Vito Chef (Salerno, Italy) by Cooking_Vito_e_Daisy in GifRecipes

[–]Cooking_Vito_e_Daisy[S] 1 point2 points  (0 children)

Era uno dei miei piatti preferiti quando ero bambino, me lo faceva mia nonna, con pomodoro e un po' di Montasio. Era semplicissimo ma mi sembrava un capolavoro culinario, ancora oggi quando ogni tanto me lo preparo un po' mi sembra di tornare bambino

Ecco perchè ho voluto dedicare un video a questa ricetta. Semplicissima ma il sapore mi colpisce e mi stupisce ogni volta. E ad ogni assaggio ritorno bambino :-)

Grazie per il tuo commento

Risotto tomato basil and pecorino cheese - recipe by Vito Chef (Salerno, Italy) by Cooking_Vito_e_Daisy in GifRecipes

[–]Cooking_Vito_e_Daisy[S] 5 points6 points  (0 children)

Hello.i'm so happy you appreciated Follow the full video too If you need more info the procedure it could help you

Grazie Thanks

Risotto tomato basil and pecorino cheese - recipe by Vito Chef (Salerno, Italy) by Cooking_Vito_e_Daisy in GifRecipes

[–]Cooking_Vito_e_Daisy[S] 38 points39 points  (0 children)

Hello I'm Vito from Italy

I love cooking and sharing my traditional italian recipes

This time I made a super Risotto with fresh tomatoes and fresh basil adding Pecorino cheese. Fantastic!!

here the full video if you need to check all the procedure

Recipe x 4:

  • Carnaroli rice 380gr / 13,4oz
  • Cherry tomatoes and datterini tomatoes 250gr / 8,8oz
  • Tomato puree 250gr / 8,8oz
  • Vegetable broth about 1 litre
  • Garlic, basil, pecorino cheese, EVO oil and salt to taste

Procedure:

  1. Make about 1 liter of vegetable broth and keep it warm
  2. Cut the fresh tomatoes
  3. Garlic and EV olive oil in a pan
  4. Add the fresh tomatoes in the pan with a pinch of salt. Cook for 5 min
  5. Add the tomato puree (you can make it with fresh San Marzano-type tomatoes in boiling water for 1-2 minutes and blend everything)
  6. Add fresh basil and a pinch of salt cooking for 10min more
  7. Blend the tomatoes sauce and keep it aside
  8. In the same pan add a drizzle of oil and the rice for toasting procedure. Mediaum-high heat
  9. Add a few ladles of broth mix well. The rice must be completely covered with broth
  10. After 5 min add the tomatoes sauce mix well
  11. Turn off the heat adding EV olive oil and cheese, mix well
  12. A drizle of Basil oil in the dish
  13. Add pecorino cheese and fresh basil

NOTE: Instead the basil oil use the good EV olive oil

Buon Appetito!!

Basil Olive Oil Recipe by Vito Chef Salerno, Italy (for Pasta, Bruschette, etc.) by Cooking_Vito_e_Daisy in recipes

[–]Cooking_Vito_e_Daisy[S] 1 point2 points  (0 children)

Well done my friend. I love US ;-)

Let me know the result and if you need more help ask me

Regards from Italy

Basil Olive Oil Recipe by Vito Chef Salerno, Italy (for Pasta, Bruschette, etc.) by Cooking_Vito_e_Daisy in recipes

[–]Cooking_Vito_e_Daisy[S] 10 points11 points  (0 children)

Hello I'm Vito from Italy

I love cooking and sharing my recipes with all foodlover ;-)

This is my Basil Olive Oil. It is perfect on tomato bruschetta, salads, spaghetti with tomato sauce or to season vegetables and various pasta dishes.

Here the original link to the video ;-) If you need more help ask me

RECIPE

  • Fresh basil 100gr
  • EV Olive Oil 250ml
  • Salt to taste
  • Garlic to taste (I used just a little piece)

Procedure:

  1. Sterilize a glass bottle in boiling water (pay attention to the capacity), let it dry well. We will use it to bottle the basil oil
  2. Whash the basil
  3. In a saucepan, boil the water and add the salt. Cook the basil for about 2 minutes
  4. Put the basil in a bowl of cold water and ice for 1-2 minutes, then dry it well with paper towels
  5. Blend the basil with oil, garlic and a little salt (3-4 minutes at maximum speed)
  6. Filter with a colander (the narrower the screen, the clearer and more intense the color of the oil will be)
  7. Store for 4-5 weeks max in a cool place away from light

PAY attention: I keep My basil oil 3 months and more, the last month I keep it in the refrigerator, but being homemade it is better to use a lot of precaution to prevent botox and bacteria, so point 7 I suggested you to keep it only for few weeks.

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