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Wednesday, February 25, 2015

Vov - A Great Italian Liqueur. Here is the RECIPE

Vov - A Great Italian Liqueur 

Mama Isa makes a delicious liqueur VOV! She shares her tips and a recipe with you!

Recipe Courtesy of Chef Mama Isa



MAMA ISA'S VOV 
VOV (a traditional Italian alcoholic drink) was invented in 1845 by Gian Battista Pezziol, a confectioner of Padova (in English Padua) specialized in the production of nougat, which required just the egg yolks.
Pezziol invented this recipe to use egg yolks leftovers after making nougat (in Italian Torrone). So he used not only egg yolks, but sugar, milk, alcohol for liqueur, and Marsala wine.
The word "vov" derives from the Venetian dialect "vovi", meaning eggs.
How to make vov
Vov


INGREDIENTS 
4 egg yolks (organic or free range)
1/2 lt of milk
400 g of sugar
100 g of Marsala Secco Wine
100 g of alcohol for liqueur


Mama Isa’s Secrets:

Mama Isa uses only organic eggs or free-range eggs, of coure. About the Marsala wine, she prefers one of the best Marsala wine in the world: Marsala Superiore Secco Florio. It has delicate notes of vanilla and oak on the palate and is elegant and moderately dry. A perfect match for VOV.
Marsala Superiore Secco Florio: perfect for VOV



DIRECTIONS:

In a larga saucepan bring to boil the milk with 250 g of sugar. Boil at low heater for 5 minutes.
Let it cool.
Beat the egg yolks with 150 g sugar in a bowl with electric beaters until it is creamy.
When the milk/sugar has cooled, add it to the egg/sugar mixture.
Then add the alcohol, Marsala, always stirring.
Sieve the mixture with a very fine sift and pour it in a bottle.
Close the lid and keep in the fridge (minimum or 1 month before serving).
Shake well before drinking it.


How to make VOV: milk and sugar

How to make VOV - Beat the yolks with sugar

Enjoy a glass of Vov!
Recipe: how to make homemade VOV liqueur
Vov is delicious served with Biscotti!





Enjoy from Mama Isa's Cooking Classes in Venice Italy!!!!









And if you learn how to make the VOV, take a cooking class in Italy near Venice with Mama Isa!

BOOK a cooking class now! See the website http://isacookinpadua.altervista.org/ or become Mama Isa's fan http://www.facebook.com/cookingclassesvenice

Monday, February 23, 2015

Melanzane alla Parmigiana - Aubergine Parmigiana - Eggplant Parmigiana with Mama Isa

Melanzane alla Parmigiana - Aubergine Parmigiana

Mama Isa makes a delicious dish today! She shares her tips and a recipe with you!

Recipe Courtesy of Chef Mama Isa



MAMA ISA'S MELANZANE ALLA PARMIGIANA (Aubergine Parmigiana - Eggplant Parmigiana) 

INGREDIENTS (serves 4 people)
8 long Italian Eggplants (black, long, thin and firm eggplants)
salt
500 g Mozzarella cheese in its water
150 g of Parmigiano Reggiano or Grana Padano cheese (freshly grated, not canned parmesan)
500 g smoked Provola cheese (or any similar smoked cheese)
50 wheat flour 00 to coat the aubergine eggplant
Fresh basil leaves (fresh or frozen in winter)
Vegetable Oil for frying (Peanut Oil)
1 cup of Mama Isa’s Tomato Sauce

Mama Isa’s Secrets:

The type of aubergine that I use is very, very important in this recipe. The eggplant needs to be black, long, thin and firm.
3 hours before making the Parmigiana remove the mozzarella cheese from the water and place in a bowl in the fridge to dry out (the water contained in the mozzarella cheese will leak into your eggplant and you will have a soggy eggplant Parmigiana).


DIRECTIONS:
Wash the eggplant and remove the top and end of each eggplant. Use a carrot peeler to peel the skin of the eggplant lengthwise, like a zebra, keeping some of the skin on the eggplant to mantain the vitamins and flavor of the eggplant.
Once the eggplant is peeled, slice it lengthwise into long pieces about 1 cm thick. Do not slice too thin, as it will reduce in size during cooking.
Layer the eggplant slices around the edge of a colander/strainer; sprinkle each slice of eggplant with sea salt: this step helps removing the bitter taste from the eggplant.
Sit for about 30 minutes, then gently squeeze out excess bitter water from the eggplant slices and dry the eggplant slice with paper towels, but please do not rinse off the salt!

Place the wheat flour 00 on a plate.
Quickly dip each slice of eggplant into the wheat flour to cover on both sides.

Using a deep frying-pan, pour in at least a quart of vegetable oil, but doo not overfill the frying pan.
The vegetable oil should be very hot, at least 190 degrees Celsius.

Test to see if the vegetable oil is hot enough by placing a wooden toothpick in the oil. If you see bubbles around the toothpick the oil temperature is ok.
Fry the eggplant slices until they are golden brown.
Remove them from the vegetable oil and place them onto a paper towel to absorb any excess oil.

Preheat the oven to 175 degrees Celsius.
Gather the ingredients, including the tomato sauce, mozzarella and smoked provola cheeses, grated Parmigiano Reggiano or Grana Padano cheese, and slices of eggplant.

Layer the Eggplant Parmigiana in a baking dish in three-four layers as follows:

FIRST LAYER:
Tomato Sauce (a few tablespoons)
Eggplant, almost two layers in one
Parmigiano Reggiano or Grana Padano cheese, grated
Mozzarella cheese, sliced
Smoked provola cheese, sliced
Basil leaves (or fresh or frozen)

SECOND LAYER:
Tomato Sauce (a few tablespoons)
Eggplant, almost two layers in one
Parmigiano Reggiano or Grana Padano cheese, grated
Mozzarella cheese, sliced
Smoked provola cheese, sliced
Basil leaves (or fresh or frozen)

THE LAST LAYER (usually the third)
Eggplant, almost two layers in one
Parmigiano Reggiano or Grana Padano cheese, grated
Smoked provola cheese, sliced (but not mozzarella cheese!!!)
Basil leaves (or fresh or frozen)
Tomato Sauce (a few tablespoons)
Bake the eggplant Parmigiana in the preheated oven for about 60 minutes. Then turn off the heat in the oven, and with the oven door open, leave the Eggplant Parmigiana for about 15 minutes. Then, remove the Eggplant Parmigiana from the oven and let it sit at room temperature for at least 30 minutes before serving.

Mama Isa teaches how to make Eggplant Parmigiana
Makin' Aubergine Parmigiana with Mama Isa

The Chef Mama Isa teaches how to make Eggplant Parmigiana - Aubergine Parmigiana
Mama Isa's Eggplant Parmigiana
Eggplant Parmigiana - Mama Isa's Aubergine Parmigiana
Mama Isa's Parmigiana di Melanzane - Eggplant Parmigiana - Aubergine Parmigiana with Mama Isa



Mama Isa’s Tomato Sauce
INGREDIENTS:
500 g of good canned tomatoes pureed (I use my canned tomatoes, anyway you can make the sauce with a good puree canned tomato, i.e.  POMI or MUTTI)
6-7 tablespoons extra virgin olive oil
2 cloves fresh garlic
1 small onion
Salt to taste
Basil leaves (or fresh in summer or frozen in winter)

DIRECTIONS:
Add the extra virgin olive oil, onion to a sauce-pot, and heat the ingredients over a high flame. Sautee for a few minutes, then add the garlic, and sautee it.
Be careful not to allowe the onion or the garlic to burn.
Then add the tomato puree to the pot. Season with salt.
Cook the sauce over a lower flame to simmer the sauce for a total of 20-30 minutes. At the end add the basil leaves.

Tomato Sauce From Scratch with Mama Isa
Mama Isa's Tomato Sauce









Enjoy from Mama Isa's Cooking Classes in Venice Italy!!!!









And if you learn how to make the Melanzane alla Parmigiana, take a cooking class in Italy near Venice with Mama Isa!

BOOK a cooking class now! See the website http://isacookinpadua.altervista.org/ or become Mama Isa's fan http://www.facebook.com/cookingclassesvenice

Thursday, February 5, 2015

Pizza Sauce with Mama Isa - Simple Is Often Best.


     Pizza Sauce with Mama Isa - Simple Is Often Best.





The simple combination of tomatoes, garlic, salt, extra virgin olive oil, dried oregano, and basil is not really a sauce, but Mama Isa uses on her pizzas. Simple to prepare and so "delizioso"!

Of course you have to use only S. Marzano Tomatoes DOP.
Pizza Class in Italy near Venice with Mama Isa

Pizza Sauce

Pizza Class in Italy near Venice with Mama Isa

Pizza Sauce

Pizza Class in Italy near Venice with Mama Isa
Pizza Class in Italy near Venice with Mama Isa

Pizza Class in Italy near Venice with Mama Isa
Pizza Class in Italy near Venice with Mama Isa

Pizza Class in Italy near Venice with Mama Isa
Pizza Class in Italy near Venice with Mama Isa










And if you learn how to make a delicious pizza, take a pizza cooking class in Italy near Venice with Mama Isa!

BOOK a cooking class now! See the website http://isacookinpadua.altervista.org/ or become Mama Isa's fan http://www.facebook.com/cookingclassesvenice

Wednesday, February 4, 2015

訪問意大利威尼托大區威尼斯 - 參加烹飪課程約比薩製作的藝術 - 關於新鮮的麵食製作藝術 - Visit Venice, Veneto Italy - Cooking courses about pizza making art - about the art of making fresh pasta


      訪問意大利威尼托大區威尼斯 - 參加烹飪課程約比薩製作的藝術 - 關於新鮮的麵食製作藝術 

- Visit Venice, Veneto Italy - Cooking courses about pizza making art - about the art of making fresh pasta





學習 - 庫克 - 吃 - 以一個烹飪班在意大利威尼斯附近 意大利菜肴以其营养丰富性,健康性,多样性而闻名遐迩凝聚了意大利从西西里岛海到皮埃蒙特山区的优质饮食特性。 真正有效的意大利美食烹饪的培训必须在意大利本土进行原因在于可以直接体会到意大利的饮食文化和使用意大利本土生产的产品方才做出正宗地道的地中海美食。学员们将学到意大利当今最现代的烹饪技巧和食谱:从学习烹饪到学习意式面包的制作,意式甜点的制作 及最终菜肴的点缀技巧。. 高级培训学校是对烹饪爱好者希望在意大利本土学习意大利菜肴烹饪所提供的一个专业烹饪培训中心,可以提供从为期一天的课程即针对来意大利旅行的游客到为期6个月的专业厨师培训的 全方位专业培训服务。聘请具有理论和实际相结合的经验丰富的意大利名厨任教。 Mama Isa 开办了一所这样的学校!她从来自威尼斯母亲和姨母那里学习了烹饪,随后的餐厅里工作期间提高和完善了她的烹饪技巧,使其菜谱范围扩大,囊括了这一地区广泛的烹饪类别。 今天,她管理着一所极为成功的厨艺学校,提供规模大小不一的烹饪课程。

這節課是可用英文或意大利。
烹飪班:
慈善機構 、私人團體、企業活動、個別一對一教學、餐飲料理教學
請Email至 isacookinpadua@gmail.com (请写在英语不是中国普通话)
英文網站 http://isacookinpadua.altervista.org

 #烹飪班 #威尼斯

TRANSLATION IN ENGLISH: Visit Venice, Veneto, Italy - Cooking courses about pizza making art - about the art of making fresh pasta
Learn - Cook - Eat in a cooking class in Italy near Venice Italian cuisine with its rich nutrition , health , diversity and cohesion of the famous Italian sea from Sicily to Piedmont mountains eating quality characteristics.
Truly effective training must be Italian gourmet cooking because you can feel the direct Italian food culture and the use of local products in Italy just to make authentic Mediterranean cuisine in Italy . Participants will learn the most modern Italian cooking tips and recipes: from learning to cook to learn Italian bread making, Italian dessert dishes production and final embellishment techniques. Advanced training school for cooking enthusiasts who want to learn a professional culinary training center provided cooking Italian cuisine in Italy, can be supplied from a one-day course that is for tourists to travel to Italy for a period of six months of full professional chef training diversified professional training services.
Employ a combination of theoretical and practical experienced Italian chefs to teach. Mama Isa opened one such school!

She comes from Venice, where the mother and aunt studied cooking, enhance and improve her cooking skills while working in the restaurant and then to expand the scope of recipes, this area encompasses a wide range of cooking classes. Today, she manages a highly successful cooking school offers various sizes of cooking classes.
This lesson is available in English or in Italian.

Cooking Class:
Charities, private groups, corporate events, individual one to one teaching, teaching restaurant dishes
Email to isacookinpadua@gmail.com (please write in English, not in Mandarin Chinese)
Website in English: http://isacookinpadua.altervista.org

 #cookingclass #venice




烹飪班 威尼斯 - Cooking Class with Mama Isa in Italy
烹飪班 威尼斯 - Cooking Class near Venice

烹飪班  Cooking Class Mama Isa Italy near Venice
烹飪班 Cooking Class Mama Isa





And if you learn how to cook in Italy, take a cooking class in Italy near Venice with Mama Isa!

BOOK a cooking class now! See the website http://isacookinpadua.altervista.org/ or become Mama Isa's fan http://www.facebook.com/cookingclassesvenice

Thursday, December 11, 2014

Bottarga di Muggine - An Italian Excellence


      Bottarga di Muggine - An Italian Excellence

By Chef Mama Isa





What's for lunch? Spaghetti with Bottarga di Muggine.

Bottarga is made with dried salted eggs of muggine or cefalo "gray mullet".
Almost 3000 years ago the Phoenicians salted and dried grey mullet roe.
Anyway the bottarga is an ancient product of Ancient Egypt.  You can see how to make the bottarga on the Egyptian paintings on tomb walls. The fishermen taked the egg sacks out of the gray mullet. Then the roe was extracted, cleaned, salted, pressed out any liquid, and dried.  From Ancient Egypt this special technique was spread to other Mediterranean Countries.
Today Bottarga is produced in Israel, Australia, and Japan, but the best one is the bottarga di muggine from Sardinia, a luxury artisanal product, a real excellence.
So the Sardinian Bottarga is for us the Mediterranean Caviar.

To make the bottarga the roe/eggs is filleted and covered with sea salt for a few hours.
Later it is washed and dried in special furnaces at low temperature for some months!!!). It's sold in a whole piece in the refrigerator case of many seafood markets and grated with a cheese grater. The flavor of Bottarga is between that of a good quality of anchovies and caviar.
But the bottarga can be pressed and packed into glass jar.


Cook a delicious dish with Bottarga di Muggine
Bottarga di Muggine - An Italian Excellence

Bottarga di Muggine with Spaghetti at Mama Isa's Cooking School in Italy near Venice
Spaghetti with Bottarga di Muggine at Mama Isa's Cooking School in Italy near Venice







And if you learn how to cook a delicious Spaghetti with Bottarga, take a cooking class in Italy near Venice with Mama Isa!

BOOK a cooking class now! See the website http://isacookinpadua.altervista.org/ or become Mama Isa's fan http://www.facebook.com/cookingclassesvenice