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Cannelloni with Bolognese Sauce

Cannelloni with Bolognese Sauce

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Cannelloni pasta is shaped like thick tubes and is used to make various stuffed pasta dishes. Usually, the filled cannelloni are covered with different sauces and baked until the surface of the sauce is browned, and the cannelloni are al dente tender. I prepared cannelloni with classic Bolognese sauce and topped them with a cream-crushed tomato and Parmesan sauce.

Preparation time: Making Bolognese sauce is a very long process, but once it’s ready, allow about 45 minutes to prepare the cannelloni.
Difficulty: Easy
Serves: Four to six

Ingredients:
About 800 g Bolognese sauce (see recipe: https://andrestover.com/ee/pasta-alla-bolognese/)
250 g cannelloni pasta
200 ml whipping cream
400 g can of crushed tomatoes
100 g grated Parmesan, plus a little extra for sprinkling and serving
Sea salt
Black pepper
0.25 tsp dried oregano
0.25 tsp dried thyme
About 50 g of butter

Preparation:

  1. Fill the cannelloni tubes with cold Bolognese sauce using a spoon, as cold sauce holds its shape better.
  2. Arrange the filled cannelloni in a single layer in an ovenproof dish.
  3. Mix the cream, crushed tomatoes, cheese, and seasonings.
  4. Pour the mixture over the cannelloni, add the chopped butter, and sprinkle with a handful of Parmesan.
  5. Bake in a preheated oven at 180°C for about 20–25 minutes until the top layer of sauce is browned, and the cannelloni are almost tender when tested with a knife. The degree of softness depends on personal preference; I made mine slightly al dente.
    When serving, sprinkle with black pepper and, if desired, fresh parsley.
    Ready!!
Canned Chopped Tomatoes

Canned Chopped Tomatoes

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The idea for this recipe was inspired by the Italian kitchen. I asked my son’s friend Mark Liecht for advice on how canned tomatoes are made in Italy, which can be used to make pasta sauce or other Italian dishes. With the ideas I got from Mark and the ripe tomatoes I got from Kasepää, I made the canned tomatoes described here. Thus, the recipe was prepared in collaboration with Scarperia e San Piero – Kasepää – Tartu.

Preparation time: About 2 hours
Level: Easy
Quantity: Five 700 ml cans of crushed tomatoes

Ingredients:
About 3 kg of tomatoes
20 basil leaves

Preparation:

  1. Bring water to a boil in a saucepan, cut a slit in the bottom of the tomatoes. Place the tomatoes in boiling water and cook for about 3 minutes. Remove the tomatoes to cold water.
  2. Peel the tomatoes and remove the hard part where the stem is attached.
  3. Pour the prepared and roughly chopped tomatoes into a saucepan and boil for about 20 minutes.
  4. Wash the jars and place two basil leaves in the bottom of the jars. Fill the jars half full with chopped tomatoes, add two more basil leaves and fill the jars with chopped tomatoes.
  5. Place the jars in the saucepan, fill the pot with water so that the water is about 2 cm below the edge of the jars. Cover the jars with lids, be sure not to screw the lids on. Heat the jars over low heat to 80 degrees and keep at this temperature for about 30 minutes.
  6. Screw on the lids and remove the prepared tomato cans to cool. The mixture cools and draws the lids into a vacuum, and the tomato mixture will keep well in such an environment. If you doubt the preservation of the cans, store them in the refrigerator at +4 degrees C or use them quickly.
    Chopped tomatoes are suitable for preparing any Italian-style dish.
    Ready!!
Apricot-Lemon Jam

Apricot-Lemon Jam

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In summer, even in Estonia, you can find wonderful apricots that make you want to prepare a small batch of jam to enjoy with pancakes. An Italian-style apricot jam made with freshly squeezed lemon juice and grated lemon zest is perfect for this.

Preparation time: about 1 hour
Difficulty level: easy
Quantity: About 3 liters of jam

Ingredients:
2 kg apricots, pitted and cut into eighths
1 kg jam sugar
Freshly squeezed juice of 2 large lemons
Finely grated zest of 2 lemons

Preparation:

  1. Cut the apricots in half, remove the pits, and cut each half into quarters.
  2. Grate the lemon zest with a fine grater and squeeze the juice from the lemons.
  3. Place the chopped apricots, lemon zest, juice, and jam sugar into a thick-bottomed pot and heat over medium heat, stirring occasionally with a spoon, until the mixture comes to a boil.
  4. Once the jam starts to boil, reduce the heat to low and simmer, stirring occasionally, until the apricot pieces begin to break down.
  5. Sterilize the jam jars and lids in boiling water, then drain and keep them hot until ready to use.
  6. Ladle the hot jam into the jars and seal immediately with the lids.
    Ready!
Pesto Genovese

Pesto Genovese

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A classic Italian sauce from the Ligurian region, whose roots go back a long way, but since the 19th century it has been possible to find this dish in cookbooks under the name pesto. The word pesto comes from the Italian word pestare – meaning to crush. Nowadays, pesto is made from almost anything that comes to mind, but the classic Genoese pesto contains crushed basil leaves, olive oil, grated cottage cheese, pine nuts, garlic, and often lemon juice. Pesto is used as a spread on bread, eaten with various dishes, and used as a pasta sauce. Pesto is traditionally made with a mortar and pestle, but a regular food processor will do the job nicely and quickly.

Preparation time: 10 minutes
Level: easy
Quantity: 200 ml of pesto

Ingredients:
2-3 large handfuls of basil leaves
50 g pine nuts
About 60 ml of olive oil
Freshly squeezed juice of half a lemon
About 50 g grated Parmesan or any hard new cheese
Black pepper and sea salt to taste
1 medium clove of garlic

Preparation:

  1. Place the basil leaves, pine nuts, and garlic in a food processor, add olive oil, and grind.
  2. Add the cheese, lemon juice, black pepper, and season with sea salt. Grind everything until smooth and use according to your imagination.
    Ready!!
Fettuccine Alfredo

Fettuccine Alfredo

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This is probably the easiest pasta dish to prepare. You don’t even need a pan to make it. Originally from the Alfredo di Lelio restaurant in Rome in the early 20th century, this pasta has become popular all over the world. Numerous variations have been derived from it with chicken and fish and beef, mushrooms, etc. At the same time, the original classic is one that, when done correctly, will make diners fall under the tongue. Classically, this pasta is made with either homemade or commercial fettuccine pasta. To make this pasta, all you need is butter, parmesan, pasta, salt and black pepper, and pasta cooking water.
However, this pasta is quite easy to ruin. Parmesan has the property of sticking and forming an insoluble and not very tasty lump of cheese, but if you prepare this pasta according to these instructions, it is not very possible to do anything wrong.

Preparation time: 15 minutes
Level: easy
Quantity: for two

Ingredients:
About 75 g Fettuccine pasta
100 g grated parmesan
50 g butter, cut into pieces
Sea salt and black pepper to taste
Fresh parsley to garnish food

Preparation:

  1. Bring about 3-4L of water to a boil in a saucepan, add 1 tablespoon of sea salt. Add the pasta to the boiling water, stir, and cook according to the manufacturer’s instructions.
  2. Chop the butter into smaller pieces and place in a larger bowl.
  3. Grate the parmesan and leave to stand.
  4. When the pasta is ready, transfer the pasta to a bowl and stir until the butter has melted. Add about 100 ml of the pasta cooking water.
  5. When the pasta-butter mixture has cooled for about 30 seconds, add the grated parmesan. Add it in three batches, stirring the pasta until smooth each time. This will ensure that the cheese melts evenly, creating a nice, silky sauce.
  6. Season the food with freshly ground black pepper. Add sea salt if needed.
  7. When serving, sprinkle some grated Parmesan, black pepper, and finely chopped parsley over the food.
    Ready!!
Breaded Fish in Italian Tomato Sauce

Breaded Fish in Italian Tomato Sauce

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Double-breaded, crispy fried fish is perfect if marinated in tomato sauce. The dish is inspired by Italian cuisine and uses its flavoring elements. It is recommended to wait at least 30 minutes before eating so that the tomato marinade can soak into the fish pieces a bit.

Preparation time: About 45 minutes
Level: Easy
Serves: two

Ingredients:
One skinless pike-perch fillet
15 ripe cherry tomatoes
200 ml tomato puree (passata)
1 large onion, sliced
6 medium garlic cloves, sliced
2-3 tbsp flour for breading
About 75 g breadcrumbs for breading
2 eggs, beaten, for breading
Sea salt and black pepper for seasoning the fish and sauce
A handful of chopped parsley for adding to the sauce
Cooking oil for frying
2 tbsp capers for adding to the sauce
3 tbsp balsamic vinegar
Sea salt and black pepper for seasoning
Dried oregano for seasoning

Preparation:

  1. To make the topping, slice the onion and garlic and fry in 2-3 tbsp cooking oil until slightly translucent. Cut the tomatoes in half and add to the pan. Pour in the tomato passata. Stir and simmer for about 15 to 20 minutes. Season with sea salt, black pepper, and oregano.
  2. Cut the fish into slices about 3.5 cm wide. Season the fish with sea salt and black pepper and coat in flour. Shake off any excess flour from the fish.
  3. Dip the fish pieces in the egg and then coat in breadcrumbs.
  4. Fry the fish pieces in cooking oil until they are nicely golden brown and crispy on both sides.
  5. Add water to the sauce if necessary if it is too thick.
  6. Place the fish pieces in the sauce and let stand for a while so that the fish can absorb the sauce’s flavor.
    Serve warm or cold.
    Ready!!
Pasta Aglio e Olio

Pasta Aglio e Olio

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A classic pasta from the Naples region but enjoyed across Italy. It’s one of the simplest yet most flavorful pasta dishes you can find in Italian cuisine. The dish usually consists of four main ingredients — spaghetti, garlic, olive oil, and parsley — but you can also add dill and, if desired, grated Parmesan cheese.


Preparation time: 20 minutes
Difficulty: Easy
Serves: 2

Ingredients:
7–8 cloves of good-quality garlic, finely chopped or thinly sliced
1 red chili pepper, thinly sliced and then finely chopped
A handful of flat-leaf parsley, finely chopped
5–6 tablespoons of good-quality olive oil
200 g of spaghetti
Sea salt and black pepper for seasoning
Optional: Grated Parmesan cheese for serving, although it is often omitted.

Instructions:

  1. Finely chop or thinly slice the garlic, and finely chop the chili pepper and parsley.
  2. Cook the spaghetti according to the package instructions. Be sure to generously salt the pasta water.
  3. A few minutes before the spaghetti is done, heat the olive oil in a pan over medium heat. Add the garlic and chili, and lightly sauté for about 1 minute.
  4. Add the cooked spaghetti to the pan and toss well. Add some pasta cooking water to create a sauce.
  5. Season with sea salt and black pepper. Stir in the chopped parsley.
  6. If desired, add about 1 tablespoon of grated Parmesan cheese.
  7. If the pasta seems too dry, add more pasta cooking water.
  8. Serve immediately, sprinkling with freshly ground black pepper and more Parmesan if you like.
    Ready!
Bolognese Schnitzel (Cotoletta alla Bolognese)

Bolognese Schnitzel (Cotoletta alla Bolognese)

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Everyone has probably heard of Bolognese sauce, one of the most important pasta sauces at the heart of Italian cuisine. In the Emilia-Romagna region, an equally well-known dish is likely Cotoletta alla Bolognese, which I can only translate as Bolognese schnitzel. When people talk about different classic schnitzel variations, this dish is definitely on that list. It is made from either veal or pork, and nowadays also from chicken. I’ve made it from pork, as I think schnitzels made from it are the softest and juiciest.
The preparation is simple — the schnitzel is breaded in flour, egg, and breadcrumbs, fried in butter or vegetable oil, and after frying, it is topped with a slice of ham and parmesan, which is melted in the oven.

Preparation time: 1 hour
Level: Easy
Servings: For two

Ingredients:
Two 2 cm thick slices of pork loin, pounded to about 0.5 cm thick
Flour for breading
Egg for breading
Breadcrumbs for breading
Sea salt and black pepper for seasoning
Dried oregano for seasoning
Cooking oil for frying
4 slices of Parma ham or other thinly sliced ham of choice
A large handful of Parmesan cheese or cheddar to cover the meat

Preparation:

  1. Cut two 2 cm thick slices across the grain from the tenderloin, place them between plastic wrap, and pound to about 0.5 cm thick.
  2. Season the meat with sea salt, black pepper, and dried oregano.
  3. Bread the meat first in flour, then in beaten egg, and finally in breadcrumbs.
  4. Fry on slightly higher than medium heat until the schnitzel is nicely golden brown.
  5. Place the meat on a baking sheet lined with parchment paper and cover each piece with two thin slices of ham.
  6. Sprinkle the meat with grated Parmesan or cheddar cheese.
  7. Place the meat in the oven until the cheese has melted.
  8. Serve with herb potatoes or your favorite pasta.
    Ready!!
Roman-style artichokes (Carciofi alla Romana)

Roman-style artichokes (Carciofi alla Romana)

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A classic dish from the Roman region, it is eaten in Italy, especially in the spring. It tastes so authentically Italian and delicious that it simply has to be made.
It takes a bit of effort to clean fresh artichokes, but there is nothing complicated here and the entire dish preparation takes about fifteen minutes.

Preparation time: 1 hour
Level: Easy
Serves: Two to four

Ingredients:
Eight fresh artichokes
A large handful of finely chopped parsley
3 medium cloves of garlic, finely chopped
100 ml dry white wine
50 ml good quality olive oil
Finely ground black pepper and sea salt to season
Grated parmesan, if desired, for sprinkling over the food when serving
A little chopped parsley for garnish
The juice of one lemon to prevent the artichokes from browning
A few lemon wedges when serving

Preparation:

  1. Preparing the artichokes is a very simple task. Cut off the artichoke stem, leaving about 5-7 cm of stem. Peel the outer, harder part of the stem with a vegetable peeler (about 2-3 mm thick).
  2. Cut off the leaves from about 1/3 of the top of the artichoke and open the artichoke inflorescence with your fingers slightly so that the contents of the inflorescence are visible. Remove the hairy core inside the inflorescence with a teaspoon, it is not edible.
  3. Tear off 3-4 layers of the strongest leaves from the artichoke, they will not boil soft. The more tender and juicy leaves should remain.
  4. Place the prepared artichokes in water with the juice of one lemon squeezed into it.
  5. Finely chop the parsley, finely chop the garlic and mix with the parsley. Add 5-6 tablespoons of olive oil, season with black pepper and sea salt. Mix until smooth.
  6. Open the artichoke petals with your fingers and fill them with the parsley-garlic mixture and press some of the filling into the cleaned artichoke core.
  7. Place the artichokes in a deep ovenproof dish, stem side up, add 2-3 tablespoons of olive oil, and brown the cut surface for 2-3 minutes.
  8. Add the wine. Let it boil and evaporate. Add half a glass of water, cover the pot with a lid, reduce the heat to below medium, and simmer for 40-45 minutes.
  9. By this time, the water should have evaporated and the artichokes should be completely soft. Test the softness with a knife blade. If the knife enters the artichoke or the stem easily, the artichokes are ready.
  10. Carefully place the artichokes on a serving platter and sprinkle with grated Parmesan if desired. Pour in more olive oil and sprinkle with chopped parsley.
    Serve warm or chilled.
    Ready!!
Chicken Parmigiana

Chicken Parmigiana

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This food cannot be considered a strictly Italian dish, although it can probably be found in Italy. Italians make a similarly delicious eggplant or zucchini, which can also be found on this blog under the name parmigiana di melanzane or zucchine di melanzane. This food can be associated with Italians and those countries where more people from Italy live. I was told about this food by my friend who lived in Australia and associated it with Australia. That’s what this food is, it’s one of the most common dishes in Australian restaurants and pubs. Locals call this dish parm or parmy or also parma.
This dish takes a little time to make, but the result is one that most diners like.

Preparation time: About 1 hour 20 minutes
Level: Rather easy
Quantity: For two to four

Ingredients:
Two chicken fillets cut in half lengthwise
About 50 g of breadcrumbs
2-3 tablespoons of flour
100 g of grated parmesan
Salt and black pepper to taste
150 g of mozzarella
Cooking oil for frying
2 eggs for breading

For the tomato sauce:
One 400 ml can of crushed tomatoes
One medium onion finely chopped
5-6 medium cloves of garlic finely chopped
A handful of basil, finely chopped
Sea salt and black pepper to taste
2-3 tablespoons of olive oil

Preparation:

  1. To prepare the sauce, chop the onion and garlic and brown them in a pan for a few minutes. Add canned tomatoes and basil. Season with sea salt and black pepper. Let it simmer for about 20 minutes.
  2. To prepare the chicken, cut the chicken fillet lengthwise into two thin pieces, pat it between cling film to make it a little more tender, and season with salt and pepper.
  3. Bread the chicken pieces first in flour, then in beaten egg, add half of the grated Parmesan to the breadcrumbs, and mix evenly and bread the meat in this mixture.
  4. Fry the breaded pieces of meat in cooking oil on both sides on medium heat until golden brown.
  5. Put a couple of tablespoons of tomato sauce in the baking dish, place on top of the tomato sauce the fried chicken pieces, and cover with the rest of the tomato sauce.
  6. Shake the chicken pieces over the remaining Parmesan and cut a slice of mozzarella on top.
  7. Bake the chicken in the oven at 180 degrees until the mozzarella browns in some places. It takes about 5 minutes, depending on the oven it may take a little longer.
    Serve with baked potatoes.
    Ready!!

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