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Hi, I’m Francesco de Marchis the founder of MyBook2Cook. As the name stated, this site is designed to create a culinary community for sharing ideas on how to cook great meals, cooking lesson, cooking tips and to find the perfect recipe for every occasions. Read more.....
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Francesco and Patty
I got lazy for a while so I did not post any recipes. Then finally I went in a nice gourmet food shop and I got my inspiration again. I got nice meat from a local butcher, nice bread and rolls and a creamy italian mozzarella that can compete with the ones I was used to eat in Italy. What a nice surprise!
Well I have several new recipes I'm preparing to make my visitors and friends happy.
For this month I decided to post my way to prepare Pizza following the urge of "GOT PIZZA?!" It seams so simple to do it but then most of the time the results can be debatable in a good or bad way .
Then I decided to get the challenge of Polenta. I love this italian version of the "cornmeal mush". Here you'll find a quick and easy version using a pressure cooker.
Finally I indulged myself in one of my favorite rolls: the Cinnamon Rolls better known as the Cinnabon. I can't tell how good they came even without the glazing on top.
Try it and have fun!
Pizza with Cheese and more....
Does anybody think sometimes "Got Pizza?" Well I had several times so far and living in USa first and UK now did not help me to say "Let's go to the Pizzeria tonight".
So my family and our Au Pair "Pu" decided to start the quest fo the perfect easy pizza that can be make at home using a normal oven and without be the perfect pizza makers.
well, after several tentative, I can say that the results now are very good. But I'm open to suggestions and comments. See the full recipe!
Polenta with Pork Spare Ribs (Polenta con Spuntature di Maiale).
Polenta is a dish made from boiled cornmeal better known as the italian version of the "cornmeal mush".
It is usually server with a complementary dish, and in this recipe it will be a tomato sauce cooked with Spare Ribs and Shoulder Steaks.
But I eat Polenta with 1000 different type of sauce, meat, fish and vegetables. It is really up to the cook to decide what will be the "date" for the Polenta tonight.
It is a typical north of italy dish, especially in Veneto where they use it almost as a bread or rice to accompany all the meals they serve.
This recipe is one of my favorite especially because you can resue the tomato sauce you are goinf to cook also as a pasta condiment! And it is delicious!
In this recipe I also used all the possible shorcuts to make this dish as quickly as possible without compromise the quality. So I used the Pressure Cooker to cook the meat and the sauce and I used a quick precooked Polenta that require 5 minutes for cooking versus the normal 35 to 40 minutes of a normal polenta flour. See the full recipe!
This is a fenomenal recipe for the sweeth lovers!
I just love the Cinnabon Rolls, the smell of the cinnamon and the caramelized sugar make of this dish the classic " Any moment is the right moment to eat a cinnabon rolls"!! You don't have to be hungry to eat a cinnabon you just have to love it; and I do love it. So when I moved in UK from US where the Cinnabon Rolls where everywhere in UK is not really the same story.
So instead of complaining I decided to take action and try to do by myself.
And guess what? It worked and also very well indeed.
Cinnabon Lovers enjoy and let me know if you like it. See the full recipe!