👩🍳On the last day of our stay in Milan. We go around frustrated and really don’t wanna go home to work and live home and under this day. Although this is our first travel after the Pandemic also the first travel of this year 2022. We went shopping for some stuff for cooking. And I got my Starbucks cup too. We tried also the Branch of Jollibee in Milan and I tell you frankly, we are not satisfied with all the taste. We are used to European style already. It’s all strange for me. And for my daughter too, being born in Europe and we don’t have Jollibee in Vienna. Anyway, the following day we are leaving Milan and will be back in mundane activities in Vienna. Looking forward to the next travel vlog somewhere in Europe or in an Asian country.
Tag: ITALY
🇮🇹VICITACITY MILAN- MEETUP WITH @johncel Vlog sa Italy 🧳iTravel
👩🍳This time we visited Navigli Canal, which is fast becoming one of Milan’s most popular neighbourhoods, but there’s more to do here than see the canals from which the area takes its name. Also, we went to the Arch of peace which the Italians call “Arco Della Pace”, also we visited the “Santa Maria Delle Grazie” where you can find Leonardo Da Vinci’s Last Supper (Church of Holy Mary of Grace Chiesa di Santa Maria Delle Grazie) and meet up with my fellow Youtuber @johncel Vlog sa italya. Then we went to Chocolate Shop near Doumo. It was full of fun even though only for a short period of time. Nice meeting you Maricel. See you soon again.
🇮🇹DESIGNER OUTLET BARBERINO ITALY AND A SHORT VISIT TO PISA TOWER 2021
👩🍳The designer outlet at Barberino, Italy with hubby and a short visit to Pisa Tower, Sinopie Museum and Pisa Baptistery in Italy 🇮🇹 For hubby it was his first time to be here. He was so excited to see all the corners. Discovering what is special about Pisa, well known all over the world because of its leaning tower. I love the historic churches and the medieval paalces also the various bridges across the Arno.
🇮🇹ITALY-TUSCANY-CINQUE TERRE FOODIE AND TRAVEL FUSION
👩🍳Cinque Terre the five picturesque villages on the Ligurian Riviera. Eating out in Cinque Terre. Italy is known worldwide for its cuisine, especially pizza. In addition to pizza, there are also many other delicacies based on vegetables, with seafood and pasta! Italy still has strong regional traditions, both in terms of language and cuisine. This is the only place where you can taste the Ligurian dishes in their original way! The secret of the special taste of the local cuisine is the spicy sauces, the basis of which are the plants growing in the Cinque Terre such as basil and olive trees, from which the famous olive oil comes.
LINGUINE in PALABOK SAUCE
Italian meets Filipino. That’s the highlight of this recipe. I cooked linguine with palabok sauce for Jen‘s (niece) birthday dinner instead of traditional Pancit or Sotanghon in the Philippines. For the toppings I had; small octopus, smoked mackerel flakes, mussels with scallions and crunchy fried onions. As a change from the well-known and popular spaghetti, many chefs regularly use the long, but not round, but flat linguine. These very narrow ribbon noodles are also sold under the name Trenette.
The origin of the pasta name Linguine is exciting. The word linguine is something like “little tongue” in Italian. The narrow ribbon noodles are not only sold under different names but can also if necessary be replaced by other narrow ribbon noodles such as the Bavette, for example. The linguine, which are also popularly referred to as linguini, originally come from the Campania region in Italy. Added with Filipino “Palabok” sauce the thick yellow-orange sauce.
YOU NEED…….
500g Linguine
2 small Octopus🐙, boiled
1 smoked Mackerel, flakes
225g Shrimps 🍤
750g Mussels
some Fish Sauce or Patis
some Olive Oil
Salt 🧂 to adjust the taste
3 packs of Mama Sita‘s Palabok Sauce
A handful crunchy fried Onions 🧅
Scallions
Lemon 🍋 sliced
6 Boiled Eggs 🥚
HOW TO…….
🇪🇺ROMANESCO-CHICKEN SOUP 🥣
What is this all about? Actually this was yesterday’s soup. You know that, Sunday is soup day in my kitchen. Since I made fusilli con polpettine yesterday for my niece and daughter I wasn’t able to upload this recipe. Romanesco taste more intense than cauliflower. Green and healthy, it is very low in calorie and contains a lot of vitamin C, folic acid, provitamins A and niacin. The latter is important for protein and fat metabolism.
YOU NEED…….
2pcs Chicken thighs
1pc Zucchini or Courgette
1pc Romanesco Broccoli
1pc Romanesco Cauliflower
3pcs small Carrots
50g Leek
1pc Green Bell Pepper
1pc Red Onion
2tbsp Olive oil
some Salt
half a Liter Chicken broth
HOW TO…….
🇮🇹FUSILLI con POLPETTINE (Fusilli Pasta with Tiny Meatballs)
Now cooking just like in Italy, but not exactly it is iCookiTravel‘s recipe and you are in my world. Using full grain-Spelt pasta, Spirelle or spiral noodles are often called in German and homemade tiny beef meatballs. This recipe yields for four persons. Please don’t forget to subscribe to my YouTube channel, thank you for visiting here you can also leave some lines at comment box I want to hear from you too.
YOU NEED…….
500g Full grain-Spelt
1pc Onion
1pc Carrot
1pc Zucchini or Courgette
2tbsp dried Basil leaves
some Water
390g peeled Tomatoes, chopped
1tbsp Beef broth powder
1tbsp Coriander powder
200g Cheese of your preference
2tbsp Coconut oil
Some Salt and Pepper
FOR MEATBALLS:
500g minced Beef
2tbsp chopped Chive
1pc Egg
some Salt and Pepper
2tbsp Tapioca flour
2tbsp Coconut oil to brown meatballs
HOW TO…….
🇮🇹TRAVEL DIARY 📔EP1 ITALY NAPLES,CINQUE TERRE and PISA TOWER
Naples, Napoli, Neapel, Napolitana, I don’t know how you call it is the third largest Municipality in Italy. They said public health conditions in the city were poor. We are so blessed what we have here in Vienna. And was the most bomed city in Italy during world war 2. Jesus Christ! Sorry for this review.😏
Piazza del Plebiscito (picture above) is the main city square. For me was not that exciting scenery, eventhough I’m that type who has big interest with culture, history and museums what Nations matter. It is a comparison of just like an abandoned place or a dead society. I could not feel what ever excitement or interesting topics or area which derives the so called what nations matter. Maybe was not enough time to get know the place, but I tell you frankly, I don’t have any plan at all to comeback not even for a short period of time. This was only a part what we have seen, there’s a lot more about the place. The square is good used for open-air concerts. It is really huge enough to accommodate concert-goers. With my cousin Gigi and her son, during their one month vacation here in europe.
Here glimpse of Cinque Terre, Pisa Tower, Sinopie Museum, and Pisa Baptistory in 🇮🇹Italy with my daughter Diana-Grace. One among our travel diary together. Eat well, travel often folks!🤗 See the world 🌍🌎🌏
🇦🇹VALENTINE’S DAY IN MY KITCHEN
Cauliflower can be eaten raw or cooked, is easily digestible and rich in vitamin C and various minerals. They said Cauliflower can improve learning and memory. Let me see if it is true with my age. LOL 😀
Today’s brunch recipe the first time I’m trying it in my kitchen without tomatoe paste and tomatoe sauce. Just the cocktail tomatoes and herbs but with chopped smoked ham.
YOU NEED…….
YIELDS 4 PERSONS
* 500g Spaghetti
* 1 head Cauliflower
* 12pcs. Cocktail tomatoes
* 250g Smoked Ham, chopped
* 1pc. Onion
* some Olive oil
* some Oregano and chopped Parsley
* Salt and Pepper to taste
HOW TO…….
** Cauliflower cut into small florets, washed and then boiled in salted water until sof then, allowed to cool, set aside.
** Spaghetti cooked according to package directions until al dente. Meanwhile, peel the onion and chop finely, and wash the tomatoes and cut into half.
** Heat a pan add olive oil, chopped onion, smoked ham, tomatoes, herbs (oregano), chopped parsley, and season with salt and pepper.
** Add some water from boiled cauliflower just enough to cooked everything then stir in the spaghetti with gouda cheese or parmesan cheese. Here I used cubes gouda cheese. GUTEN APPETIT! ❤
God’s Valentine gift of L ❤ VE to us, sweet salvation and instruction, good and true love our friends and enemies. And love our savior too. Sending my best wishes and LOVE to all of you. Happy Valentines Day everyone! ❤ ❤ ❤
CHECK THIS OUT TOO:
https://crazyhomecooking.wordpress.com/2011/12/30/cooking-spaghetti/
BAVETTE WITH PALABOK SAUCE
Barilla Bavette are an imaginative version of spaghetti, but unlike them they are flat with a slight curvature. Among the long formats of pasta made from durum wheat semolina Bavette are therefore particularly suitable for the flavor development of sauces. For the sauce can be captured from the vault, which then reproduces the palate the full diversity of taste.
Bavette stay with lighter and delicate sauces always al dente.
This was served for brunch at home. And for afters fresh strawberries as you could see on picture above 😉
Until the mid of fifties, a distinction between pasta from Naples and pasta from Genoa, the major port city in northern Italy. Naples is generally associated with spaghetti, pasta of the most famous places in conjunction. The cradle of Bavette, however, was Genoa.
As the leading Italian manufacturer Barilla has made known the Bavette with their regional origin also. Today, these places Pasta is popular throughout Italy and around the world, because they flawlessly with all vegetables and fish sauces and all traditional preparations of Mediterranean cuisine.
YOU NEED…….
THIS SERVES 4-6 PERSONS
* 500g Bavette
* 250g Seafood (Meeresfrüchte/ Shrimps, small squid, small mussels, and small clams)
* Canola Oil
* Spring Onions for garnishing
* 6 cloves Garlic, peeled and minced
* 1 pc. Onions, chopped
* 6 eggs, hard-boiled peeled and sliced
* 1/2 cup flaked Tinapa
* 1/2 cup pounded Chicharon
* Patis to taste (Fish Sauce)
* For the sauce to save time you can also use the one from Mama Sita’s (2 pouch) or Make your own Sauce with shrimps and 4 cups chicken broth and 2 cups shrimps juice from pounded shrimp shell!
HOW TO…….
* Cooked Bavette according to package instruction or al dente.
* For toppings: Heat a pan, pour some Canola Oil. Saute onion, garlic, and seafood. Pour in chicken broth/ shrimps juice and bring to boil. Patis to taste. If done mix the sauce with Bavette. To served arrange Bavette in a platter, topped with sauted seafood, fish or tinapa flaked, sliced eggs, chicharon, spring onions and with 1 tablespoon fried garlic. For etra fine taste, with sliced lemon or kalamansi. Enjoy!
icookitravel.com 