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cosmopolita's Profile

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Craft beers in DC

Where I can buy craft beer in dc?
I would like to find some of these:
Or can you suggest me other? I have to make a gift and I have already tried to Rodman's and in a store near Cleveland Park Station metro but they do not have these beers.

Best place to eat and/or listen to great music.

Oh, thak you!

Best place to eat and/or listen to great music.

Thanks! But It seems an elegant place. Or am I wrong?
Do you know also alternative or fun places?

Best place to eat and/or listen to great music.

Hi, I have recently arrived in Washington DC and I would like to discover a typical places frequented by locals.
You can give me some suggestions?

Sweet wine

No, my English is terrbile, sorry!
I look for a suitable replacement because, for me, the best producer is only "Pelligrino" but I suppose that I can find it just in Italy.

Mar 24, 2011
cosmopolita in Wine

Sweet wine

So can I easily find the Moscotel de Setubal or Recioto di Soave in Washington?

Mar 24, 2011
cosmopolita in Wine

Sweet wine

Hi, I am italian and about a month I live in Washington dc.
I am looking for a dessert wine, like Passito di Pantelleria, a famous sweet wine/liquer italian.
I do not know what to buy.
Can you help me?

Mar 23, 2011
cosmopolita in Wine

Homemade Hot Chocolate Mix

Jan 31, 2011
cosmopolita in Recipes

Chocolate Cantucci Biscuits

Oct 19, 2010
cosmopolita in Recipes

Piadina - the Italian flat bread from Romagna

Sep 20, 2010
cosmopolita in Recipes

Italian Eggplant meatballs

Sep 08, 2010
cosmopolita in Recipes

Stuffed Mini Peppers

Jul 28, 2010
cosmopolita in Recipes

Vegetable Gratin

Jul 26, 2010
cosmopolita in Recipes

Marinated Zucchini ( Zucchini a Scapece )

Jul 22, 2010
cosmopolita in Recipes

Pepper to use for Cacio e Pepe

We use the very common black pepper, freshly ground.
Anyway I congratulate you. I am a roman doc and have never managed to cook a good Cacio e Pepe.
The most delicious dishes of Italian cuisine are simple and have few natural ingredients but are extremely difficult to prepare.

Jul 21, 2010
cosmopolita in Home Cooking

Zucchini Alla Scapece (Marinated Zucchini)

In Italy, zucchini are served in a variety of ways, this is one, very very good.

Zucchini a Scapece (marinated zucchini)

Scapece is one of the names of the classical way of preserving (mainly) fish and vegetables in vinegar. This dish is even better made a day in advance, as it gives the zucchini plenty of time to absorb the flavors of the garlic, mint and vinegar.

Ingredients: olive oil for frying - 1 kg of medium zucchini - 2 large garlic cloves - a handful of mint leaves - sea salt and pepper - 1 cup of white wine vinegar - 1 cup of water .

Directions: Slice the zucchini into 3-4 mm thick rounds. Place the sliced zucchini in a colander sprinkling with salt. After 1-2 hours rinse them in water and pat them dry ( to avoid an overly 'mushy' texture, to aid in browning and to concentrate the flavor of the fruit or vegetable. The traditional way to dry the zucchini is by laying them out in the sun, on a drying rack or simply on a cutting board, for an hour or two (depending on the strength of the sun) to dry, turning them halfway through. Heat the oil (to about 200C) and fry the zucchini in batches
Test it by putting a small piece of zucchini into the oil; it should sizzle immediately. Fry for about 3 to 5 minutes, until golden brown on the bottom.. Use a wire mesh strainer or large slotted spoon to transfer the zucchini slices to the lined platter to drain.
In a deep bowl, put fried zucchini slices and finely chopped garlic.
Chop and mash peppermint leaves and add into the bowl.
Place water and vinegar in a small pot and bring to boil. Reduce the heat so the liquid just simmers for another five minutes. Pour hot vinegar to cover the zucchini and leave to rest at room temperature for at least 24 hours before eating. After 3-4 days the flavor is at its best.

Picture here:

Jul 03, 2010
cosmopolita in Home Cooking

Pesto with Mortar and Pestle ... who knew?!

It's true, the pesto has a different flavor. It is also important to use the wooden pestle in a marble mortar.
In addition to the classic Pesto Genovese (with basil) in Italy we have many other versions, such as the Sicilian Pesto with tomatoes, pine nuts and walnuts, like this:

Jun 23, 2010
cosmopolita in Home Cooking

Best way to use Pecorino - not as a substitute for Parmesan?

Artichoke salad with pecorino

4 baby artichokes
3 cups of white wine
5 tablespoons extra-virgin olive oil
1 1/2 ounces shaved young Pecorino Toscano/Romano cheese
10 mint leaves, thinly sliced plus whole leaves for garnish
2 handfuls of shelled walnuts, coarsely chopped
1 lemon

Cut off artichoke stems and discard. Clean the artichokes, removing all outer leaves until you have only the tender hearts. Cut off green tips. Put these in water with fresh lemon juice so the leaves do not turn brown. Slice the artichoke hearts julienne style (very thin). Drop sliced artichoke into the acidulated water. Repeat with remaining artichokes.
In medium saucepan, bring about 1 cup of water and 3 cups of white wine to a boil. Add salt, then artichoke and boil them for 3 minutes.
Drain artichokes and transfer in a large bowl. Add a good handful of coarsely chopped walnuts, mint leaves, 2 tablespoons oil, salt and pepper. Top with cheese that is thinly sliced
and serve.

Picture here:

May 16, 2010
cosmopolita in Home Cooking

Ice Cream Recipes

Italian Ice cream flavored "Bacio", with hazelnuts and chocolate:

May 16, 2010
cosmopolita in Home Cooking

Red pepper pesto

I have the recipe of tomatoes pesto but It's not pretty healthy :)
I write the recipe anyway:

Sicilian pesto
...with almonds, pine nuts, walnuts and just enough fresh tomatoes to tint the sauce.

Ingredients: 6 ripe red San Marzano tomatoes - two tablespoons of blanched almonds - two tablespoons of walnuts - two tablespoons of pine nuts - 10 leaves of basil - 1 clove of garlic - extra-virgin olive oil - salt, to taste.

You do need a pestle and a mortar – your food processor will work, but it will never be quite the same.
Rinse the tomatoes and a few at a time plunge them into the boiling water for a minute, then in cold water. Remove skin and most of the seeds, cut into pieces and place in a bowl. With the help of a fork mash the tomato to the consistency of a mush
Using a mortar and pestle, crush and blend the almonds, walnuts and pinenuts. Then add Add the other ingredients except the tomatoes. Finally add crushed tomato and blend well. Alternately use an electric blender, in which case the oil should be added at the beginning.
Bring a large saucepan of salted water to the boil. Add the bavette and cook briskly until 'al dente'. Drain the pasta and toss in a serving bowl together with the pesto until the latter is evenly distributed. Serve at once.

Serve also on top of roasted or grilled fish, on boiled potatoes, on bruschetta or for any use you can adapt this delicious and refreshing sauce.

Picture here:

May 14, 2010
cosmopolita in Home Cooking

Lasagna help!

In Naples we use the lasagna with ricotta cheese mixed with tomato ragout. The egg is not used, rather hard-boiled egg, chopped and sprinkled on the layers.

May 13, 2010
cosmopolita in Home Cooking

spaghetti alla carbonara

You have already read this article?

Sometimes we substitute the "guanciale" with the bacon (no smoked) but I do not know if in the United States you have the same our products...

May 06, 2010
cosmopolita in Home Cooking

spaghetti alla carbonara

Rome is a fantastic city, full of history. Unfortunately we tend to forget the beauty that is around us.

May 06, 2010
cosmopolita in Home Cooking

spaghetti alla carbonara

Sorry! I forgot cheese, but only Pecorino Romano, no parmigiano.

This because my English is terrible :)

May 06, 2010
cosmopolita in Home Cooking

spaghetti alla carbonara

I'm from Rome, the city of carbonara, and I can assure you that there are few ingrendients in real carbonara:
pasta (preferably "rigatoni")
"guanciale" (pork jowl) or pancetta (bacon)
pepper in abundance
olive oil

Anything else

May 05, 2010
cosmopolita in Home Cooking

Pastiera - Italian Easter cake

Sorry but my English is bad. Do you want to make homemade cooked wheat?

You can buy canned cooked wheat here:

How to make homemade:

Put 250 grams of grain to soak in cold water for 5 days, renewing a couple of times.
Rinse corn. Put plenty of water completely covering the grain of 5 fingers, bring to boil and throw the corn, cook for 1 hour covered.
Putting a lid on tight cloth or blanket and leave for 4 hours.
Open the pot and add more water, covering plenty of corn, bring on the heat and cook for 3 / 4 hours over low heat, covered.
Check if you need to add more water and if still hot.
After cooking the corn is drained well, if she stayed in the water, and weighed.
Then proceed to cooking with milk, as described in my recipe.
(Sorry, used a translator because I do not have time to translate everything. If something is unclear tell me.)

Mar 31, 2010
cosmopolita in Home Cooking

Pastiera - Italian Easter cake

Neapolitan Pastiera, a traditional Italian Easter cake. Every family in Naples prepares one during Holy Week to be eaten on Easter day.
My family recipe, in English, you can be found here:

Happy Easter! :)

Mar 30, 2010
cosmopolita in Home Cooking

Castagnole (Little chestnuts) - Sweet, Fried balls of Ricotta

"Castagnole" are one of the sweets prepared exclusively during the Canival season in Italy.
So, I write the recipe, too late...

Little chestnuts - Sweet, Fried balls of Ricotta

50g soft butter
100g sugar
300g ricotta
2 eggs
450g cake flour
50g Potato starci
1Tbsp baking powder (16 grams)
50ml liqueur to taste (anise/limoncello)
50ml milk

On a pastry board prepare a firm dough (the same consistency of a gnocchi) with flour sifted with baking powder and potato starch, ricotta, soft butter, two eggs, liqueur a dash of lemon an orange peel. And add at the end the milk a little at a time until it is of the right consistency. Knead quickly, otherwise the dough becomes sticky.
Finally roll out the dough into little cylinders, which you will then cut into nut size piceces. Toss them immediately in a skillet, which you will keep shaking over a low flame. Once they are done, sprinkle the little chestnuts” (which they resemble) with confectioners’ sugar and serve.

Picture here:

Have a Nice day :)

Feb 22, 2010
cosmopolita in Home Cooking

Ricotta Bundt Cake

Thank you!
Unfortunately it is all written in Italian and I think that few people know this language :)

Feb 04, 2010
cosmopolita in Home Cooking

Ricotta Bundt Cake

This is a light and easy Italian ricotta cake

Ricotta Bundt Cake

2 ½ cups cake flour (250 grams)
4 teaspoons oil
1/2 teaspoon salt
1 cup fresh whole-milk ricotta (230 grams)
1 cup granulated sugar (200 grams)
3 large eggs
juice and zest of 2 lemons
2 ½ teaspoons baking powder (16 grams)
Confectioner’s sugar, for dusting

Preheat the oven to 350 degrees F. Grease a Bundt cake pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
Using an electric mixer, cream together the oil, ricotta, and sugar until light and fluffy. With the machine running, add the eggs 1 at a time. Add the lemon juice and zest. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.

1 cup confectioners' sugar
2 tablespoons lemon juice

Blend confectioners' sugar with 2 tablespoons lemon juice until smooth; drizzle over the cake.

Picture here:

Have a Nice day :)

Feb 03, 2010
cosmopolita in Home Cooking