Home made panettone in Edinburgh

Itri is proud to offer a delicacy you won`t find anywhere else in Edinburgh.

OUR HOME MADE PANETTONE

Panettone is the traditional Italian Christmas pudding.
Preparation consists in making the dough rise three times, almost 20 hours before cooking, giving it its now familiar light texture.

DON`T MISS THE CHANCE TO BUY A CLASSIC PANETTONE
JUST BAKED FOR YOU

On sale with 3 days prior order
500 gr – £15
1 Kg – £25

Call 0131 228 3115
and book your panettone as soon as possible

info@itrirestaurant.co.uk

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Written by Itri on 06 December 2011 | Posted in All News Entries, Foodie, Offers

OCCUPY EDINBURGH 15/10/2011

On Saturday 15th of October Itri will remain closed until 5pm
to take part at the Occupy Edinburgh demonstration.
We`ll be there…. WILL YOU?

See you at St. Andrew square at 1pm

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Written by Itri on 13 October 2011 | Posted in All News Entries, Events

The BLOG we have been waiting for…

Finally a great food writer has opened her own blog.
Joanna Blythman`s blog has just started and has already few very interesting posts. She is one or probably the best British writer who only cares about what she writes and no who should be pleased from her writing.
We love Joanna`s writing and attitude. If you are concerned about what you eat this blog will definitely help you making your own thoughts about the food industry.

Be informed. Read the labels. Buy locally (produced locally not sold locally).

Happy to see a great blog.

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Written by Itri on 28 September 2011 | Posted in All News Entries, Books

VOTE FOR ITRI

Vote for Itri at the Scottish Restaurants Award 2012.

If you click here you`ll be redirected to the Scottish Restaurants Award`s
website and you will be able to nominate your favourite restaurant in Scotland.
We know you will vote for Itri and we want to thank you for that!!

Help us spread the word about the good genuine food everywhere….

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Written by Itri on 25 August 2011 | Posted in All News Entries, Reviews

ITRI HITLISTED AGAIN 2011/2012

NOT EVEN THREE YEARS FROM THE OPENING
ITRI HAS BEEN HITLISTED IN THE LIST MAGAZINE
EATING AND DRINKING GUIDE
FOR THE THIRD CONSECUTIVE YEAR.

IF YOU LOVE ITALIAN FOOD YOU MUST TRY ITRI

This charming neighbourhood restaurant is the place to come
to receive an education in Italian food. The enthusiastic young owners
are passionate about bringing authentic dishes of Italy to Edinburgh,
happily sharing recipes with customers.
A point is made of using high quality ingredients sourced locally,
this particularly shines out in the excellent seafood dishes.
The saute` di pesce uses the sweetest, freshest shellfish in a simple
white wine and garlic sauce. Home-made ravioli are light and pillowy,
stuffed with ricotta and tossed in sage scented butter.
Even a simple side dish of cauliflower is transformed into a thing of joy
by being fried in garlic and oil giving it a caramelised flavour.
Puddings are equally good, particularly the Tiramisu` with decadent
folds of mascarpone. The atmosphere is laid back
and there is no stiff formality to the service, fitting for a place
frequented by returning locals.
As to the look, walls are exposed brick, lights are low and
the mood is one of happy satiation.

+ Amazing food and great-value set lunch
- Location (unless you live in Viewforth)

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Written by Itri on 04 May 2011 | Posted in All News Entries, Reviews

Squacquerone cheese in Edinburgh

When we did our Emilia Romagna night couple of months ago,
we asked our friend and also cheese supplier Gabriele (S.S. dei Naufragati)
if he could make a special cheese coming from that region especially for us for that night. He did.
Already on the first trial for the special night he made a good job.

The squacquerone has ancient origins and is closely linked to life in the countryside where it used to be produced and eaten during the winter,
because it could be kept fresher for longer.
It is a soft cheese, round and wobbly (this is where it gets it name from), it does not have a rind and the taste is particularly similar to pleasantly acidulous milk. It is made from full fat milk.
It gives is best if eaten fresh within three days at the most.

Today he came with an almost final version and trust me it was amazing!
We are proud to have given him the input but the guy is very good with cheese.

Fresh and local is our philosophy.
Honesty and passion our fuel.

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Written by Itri on 07 October 2010 | Posted in All News Entries

CHOCOLATE VOLCANO

A chocolate volcano cake. The cold and hot contrast is a pleasant surprise.

CAKE
150 g (5 1/2 oz) 70% bittersweet chocolate, chopped
140 g (5 oz) butter
100 g (3 1/2oz) sugar
3 whole eggs, at room temperature
1 egg yolk, at room temperature
1 pinch of salt
40 g ( 1 1/2 oz) flour

ASSEMBLY
Grease and flour eight ramekins and line with a smal piece of parchment paper.
Heat the chocolate, butter and sugar in a double boiler over simmering water until completely melted.
Cool to room temperature. Beat the eggs and salt until frothy and whisk into the chocolate. (Note: it is important that the chocolate and eggs, when combined, are the same temperature so that the chocolate does not solidify).
Sift in the flour and mix quickly until just combined. Divide the butter among the ramekins, cover with foil and freeze for at least two hours.

TO SERVE
Preheat the oven to 250 °C. Place the ramekins on a baking tray, uncovered and bake for 7/8 mins, or until the cakes feel crunchy on the outside but are still soft in the centre.
With a towel in each hand, carefully remove each individual cake and place, right side up, on a plate.
Dust with icing sugar and serve hot (with ice cream is great).

BUON APPETITO!

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Written by Itri on 19 August 2010 | Posted in All News Entries, Recipes

TIMBALLO ALLA TERAMANA

Originally from the town of Teramo in central Italy, this timballo is constructed of five layers of crespelle (thin crepes) and four succulently prepared vegetables.

CREPES
250ml (8 fl oz)
100 g (3 1/2 oz) flour
28 g (1 oz) butter, plus more for cooking
1 egg
Salt and pepper to taste

Wisk the ingredients toghether. Heat a non-stick 20cm (8″) skillet or crepe pan over a medium-high heat. Spread 1 tea spoon of butter around the pan and wipe with a paper towel. Remove the pan from the heat.
Ladle 50 ml (2 fl oz) of butter into the pan and swirl to spread. Place the pan back on the heat and cook until one side is golden. Flip and cook the other side. Repeat with the remaining batter (makes 12 crepes).

FILLING
3 garlic cloves
1 sprig rosemary
7 tablespoons extra virgin olive oil
250 g (9 oz) mushrooms, roughly chopped
200 g (7 oz) peas
2 shallots, chopped
280 g (10 oz) courgettes, cut into 1 cm cubes
250 g (9 oz) cooked spinach
7 g (1/4 oz) butter
100 g (3 1/2 oz) grated Parmesan
250 g (9 oz) mozzarella cut into 1 cm cubes
Salt and pepper to taste

PREPARATION

Mushrooms: Saute` 2 cloves of garlic and the rosemary in 2 tablespoons of olive oil until brown.
Add the mushrooms and saute` over a high heat. Cook until the liquid has evaporated.
Remove from the heat, take out the garlic and the rosemary and season to taste. Set aside.

Peas: Cook the peas, half the chopped shallots, 1 1/2 tablesppons of olive oil, pepper and enough water just to cover.
When the peas are tender, remove the vegetables, strain off the liquid, season to taste and set aside.

Courgettes: Saute` the courgettes with the remaining shallots in 1 1/2 tablespoon of olive oil.
Cook until any liquid has evaporated and season to taste. Remove from the heat and set aside.

Spinach: saute` the spinach in the butter, remaining oil and garlic. Season to taste. Remove from the heat anddiscard the garlic.
Chop well and set aside.

ASSEMBLY
Grease a 20cm (8″) square baking dish. Line the bootom with two crepes. Sprinkle with a quarter of the grated cheese. Spread the chopped spinach over the bottom.
Add a quarter of the mozzarella cubes over the spinach. Line with two more crepes. Repeat this process of crepes, grated cheese, vegetables and mozzarella with the mushrooms, peas and then courgettes.
Top the final layer with the remaining two crepes. Dot with butter. Cover with aluminium foil and bake at 180 °C for 20 minutes.
Cut into 4/6equal portions and serve immediately.

BUON APPETITO!

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Written by Itri on 19 August 2010 | Posted in All News Entries, Recipes

ITRI VIDEO

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Written by Itri on 03 August 2010 | Posted in All News Entries

INVOLTINI DI MELANZANE

Aubergine spring rolls.
A delightful Mediterranean taste with cherry tomatoes contrasting with the fried aubergine. Lovely with a filling of buffalo mozzarella.

Ingredients:
- 4 medium aubergines, peeled and sliced lenghtwise into 5mm (1/4″) pieces
- 400 g (15 oz) Italian ‘00′ flour
-Sunflower oil, for frying
- 3 mozzarella balls
- 20 basil leaves
- salt to taste

Submerge the aubergines in water with 1 tablespoon flour for 15 minutes. Meanwhile, heat the oil. Drain the aubergines from the water, pressing two slices at a time between your palms, and arrange over a tray to dry. Cover the slices with flour to coat all sides. Fry in the hot oil until golden-brown and transfer to a tray lined with paper towels. Cool for two minutes, then gently press each slice between clean paper towels to get rid of any excess oil. Season with salt. Slice the mozzarella into rounds 5mm thick, and cut again into wide strips. Place one piece of mozzarella and one basil leaf across the lower third of each aubergine slice and gently roll up.

ASSEMBLY:
- 20 cherry tomatoes
- 3 garlic cloves, sliced thinly
- extra virgin olive oil
- Salt and pepper to taste
- 5 basil leaves, coarsley chopped

Toss the tomatoes with the garlic, oil, salt, pepper and basil and drizzle with more olive oil until well-combined. Layer half the seasoned tomatoes over the bottom of a 20×20 cm baking dish. Line the aubergine rolls on top and top with the remaining tomatoes.
Bake at 180 ºC for 15minutes. Serve hot.

BUON APPETITO

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Written by Itri on 29 June 2010 | Posted in All News Entries, Recipes