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Da Angelo Food

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Nederland
Molenhoek
Da Angelo Food

Angelo Petralia is chief cook made his mark in the original authentic Italian cuisine.

23/04/2015

Requirements:

0.25tbsp olive oil, plus extra for the steak
1 garlic clove, finely sliced
200g (7oz) cherry tomatoes, halved
1tsp caster sugar
small handful basil, leaves roughly torn
1tbsp balsamic vinegar
2 rump steaks, trimmed of fat

Preparation:

1.Heat a frying pan. Add the olive oil and garlic and fry gently to soften. Add the tomatoes, caster sugar and half the basil, season and fry for 5 minutes, until the tomatoes have softened down and begun to disintegrate.

2.Heat a griddle pan. Oil the steaks on both sides and season well. Fry for 2 to 4 minutes on each side – this will give you medium rare. Transfer to a plate and allow to rest for 5 minutes. While the steak is resting, reheat the sauce and just before serving, stir through the balsamic vinegar, the rest of the basil and any juices that have come out of the steaks. Serve the steaks with the sauce on the side, a green salad and new potatoes roasted in olive oil, if you like.

22/04/2015

Ingredients of American Lasagna

1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

21/04/2015

Baked Manicotti

Salsa di Pomodori (recipe follows)
1 (8 ounce) box manicotti shells

Filling
2 pounds ricotta cheese
1 (8 ounce) package mozzarella cheese, grated
1/3 grated parmesan cheese
2 eggs
1 tablespoon chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parmesan cheese, grated

Boil manicotti shells according to package directions. Set aside.

In a large bowl, combine ricotta, mozzarella, 1/3 cup parmesan, eggs, the chopped parsley, salt and pepper’ beat with a wooden spoon until well blended.

Stuff each shell with the cheese mixture. Spoon some sauce in the bottom of a large baking dish. Place shells in a single layer. Cover with remaining sauce; sprinkle with parmesan cheese. Bake, uncovered, 30 minutes at 350F until bubbly.

Salsa di Pomodori

1/4 cup olive oil
1 cup minced onion
1 clove garlic, crushed
1 (2 pound, 3 ounce) can Italian tomatoes, undrained
1 can tomato paste
2 sprigs parsley
1 tablespoon salt
2 teaspoons sugar
1 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper
1 1/2 cups water

In hot oil, sauté onion and garlic until golden brown. Add the remaining ingredients along with 1 1/2 cups water. Mix well, mashing the tomatoes with a fork. Bring to a boil. Reduce heat; simmer, covered, stirring occasionally for 1 hour.

20/04/2015

Baked Manicotti (adapted from Saveur)

4 tablespoons unsalted butter
3 cups Marinara Sauce (recipe below)
1 8-oz. box dried manicotti shells (about 14)
8 cloves garlic, finely chopped
4 cups whole-milk ricotta
1 cup grated parmesan
7 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon freshly ground nutmeg
pinch of cayenne pepper
2 eggs, beaten
1. Grease a 9″ x 13″ baking pan with 1 tbsp. butter and spread 1⁄2 cup of the marinara sauce across the bottom of the pan. Set aside. Bring a 6-qt. pot of salted water to a boil over high heat. Add the manicotti and cook until just tender, about 8 minutes. Drain manicotti and rinse under cold water; set aside.

2. Heat oven to 450°. Heat remaining butter in a 12″ skillet over medium heat. Add garlic and cook, stirring occasionally, until soft, about 5 minutes. Transfer garlic to a medium bowl along with the ricotta, 1⁄2 cup parmesan, 5 tbsp. chopped parsley, salt, pepper, nutmeg, cayenne, and eggs and stir to combine.

3. Spoon some of the filling into both openings of each manicotti shell. Repeat with remaining manicotti shells. Transfer stuffed manicotti to prepared baking dish, making 2 rows. Spread the remaining marinara sauce over the manicotti and sprinkle with remaining parmesan. Bake until hot and bubbly, about 20 minutes. Sprinkle with remaining parsley. Let sit for 5 minutes before serving.

***A note on filling these: Blah, I hate filling manicotti shells. In the past I have avoided the problem by using those flat no-bake lasagna noodles, cooking them to soften them, and rolling the filling inside. It is easy. I wanted to use the classic manicotti shells for this and found that the easiest way to fill them was by piping the ricotta filling into the pasta using a plastic storage bag with a corner snipped off. I suggest you try one of those methods and save yourself the hassle of spooning the filling in.

16/04/2015

Chicken Breast, Grilled Onions, Bell Peppers & Mushrooms, Pineapple Chunks, American Cheese and Sweet Teriyaki Sauce. Served on your choice of a bed of shredded lettuce or rice.

15/04/2015

Almost finishing foods here. love doing cooking food

14/04/2015

Preparing for foods :)

13/04/2015

Yummy try it in your Home and you can't forget the taste :)

Freshly Grilled Chicken Breast, Cucumbers, Tomatoes, Olives, Red Onions, Bell Peppers, Feta Cheese & Greek Dressing. Served on your choice of a bed of shredded lettuce or rice.

10/04/2015

Steak, Crispy Bacon, Mayo, Cheddar Cheese, and Sweet BBQ Sauce. Served on your choice of a bed of shredded lettuce or rice.

09/04/2015

OMG :) Oh yeah Delicious

08/04/2015

Come visit us in our Hotel :)

07/04/2015

Da Angelo Pizza is packed seven nights a week with lively patrons who share the camaraderie brought on by a great atmosphere, attentive staff, and of course, the food — all prepared fresh on the premises.

We are fully licensed & BYO (bottled wine only)
Corkage $2.00 per person - Cakeage $1.00 per person
Italian Salad
Small
Med
Large
Fresh garden salad — lettuce, tomatoes, olives, capsicum, cucumber & our own Italian dressing 8.00
10.50
12.50
Serving of seasonal vegetables— one size
5.50

Adres

Keizershof 29
Molenhoek
6584

Website

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