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CHICKPEAS’ CREAM WITH ROSMARY
KIWIS’ CHUTNEY
LASAGNA WITH PORCINI MUSHROOMS
MELON’ MOUSSE WITH SALAD
millefoglie di melanzane e alici
MILLEFOGLIE DI MELANZANE E ALICI
tartare di tonno 020
TUNA FISH TARTARE
  1. CHICKPEAS’ CREAM WITH ROSMARY

    15 December 2013 // flaviabi // No Comments

    crema di ceciIngredients for 4 people

    300 gr. Dried chickpeas

    150 gr. Sweet potatoes

    1 white onion

    1 clove of garlic

    1 lt. dry white wine

    2 sprigs of rosemary

    marjoram

    2 bay leaves

    Fresh chive

    Extra virgin olive oil

    1 fresh sausage

    chilli

    salt

    Soak the chickpeas for at least 12 hours in half water and half white wine and the two bay leaves. At this point, cut the onion and garlic and saute in a large pot, blending with a glass of white wine. Add the chickpeas and diced potatoes, salt and pepper and rosemary and cover with water. Cook for at least an hour, adding water and wine if necessary. In a pan, cook the sausage crumbled, and basting with white wine, until it is well toasted. Blend the chickpeas to create a cream, sprinkle with a sprig of marjoram and chives, and add a tablespoon of sausage: buon appetito!


  2. KIWIS’ CHUTNEY

    1 December 2013 // flaviabi // No Comments

    kiwiThanks to the great group of Friends of Latina! They brought us lots of kiwis (because their manufacturers) so  we have prepared this chutney that they tasted with Pecorino cheese but is also great with the roasted meats:

     

    8 ripe kiwi

    1 white onion

    1 clove of garlic

    Fresh ginger in root

    2 tablespoons of apple cider vinegar

    half apple

    salt

    Chili powder

    8 heaping tablespoons of brown sugar

    rosemary

    Cut kiwi, onion, apple and garlic into small pieces and place in heat, when it starts to heat up, add some grated fresh ginger, brown sugar, vinegar, salt, plenty of chilli powder and a sprig of rosemary. Cook for at least an hour until the mixture is completely blended and became a puree.


  3. LASAGNA WITH PORCINI MUSHROOMS

    4 November 2013 // flaviabi // No Comments

    lasagne ai porciniif I have to be honest , this dish starts from the forest : the real joy is to pick the mushrooms ! But if you can not then buy them .

    Ingredients for 4 people

    350 grams of Porcini mushrooms

    300 gr lasagne (find the recipe here)

    1 shallot

    half a glass of dry white wine

    parsley

    wild mint

    salt

    chili

    olive oil

    salted ricotta

    In a skillet , sauté the shallots with the olive oil , add the sliced mushrooms into thin pieces and cook them in brilliant fire for 4-5 minutes. Add half of the white wine, salt and chili and wild mint and cook for another 2-3 minutes . At this point whisk half of the mixture and let it rest in pieces. Cook the pasta in salted water to which you add the remaining white wine and cook the lasagna for 5 minutes. At this point mounted lasagna putting the puree of mushrooms between one layer and another, and topped the last layer with the mushrooms into small pieces, grated ricotta salata and a drizzle of oil. Bake at 140 degrees for about 20 minutes.


  4. MELON’ MOUSSE WITH SALAD

    21 October 2013 // flaviabi // 2 Comments

    We do not like to make the usual ham and melon, so we re-invent varie 1 003it:

    for 4 people

     

    half a melon

    three tablespoons of vodka

    two teaspoons of brown sugar

    Tabasco

    salt

    extra virgin olive oil

    12 sticks of ham

    endive

    rocket

    cabbage

    julienne carrots

    Cut the melon into cubes and marinate with vodka, brown sugar, a few drops of Tabasco, and a pinch of salt, for about 1 hour in the refrigerator. After marinating blend the melon and when it is reduced to a puree let it drain in a colander until it lost its liquid. Prepare the 4 separate salads and seasoned to your taste (I recommend soy, balsamic vinegar and olive oil), and put them in layers in a cup. Put two tablespoons of mousse on top and garnish with a few sticks of ham.


  5. MILLEFOGLIE DI MELANZANE E ALICI

    22 September 2013 // flaviabi // No Comments

    millefoglie di melanzane e alici

    I feel sorry for those who were not able to come to dinner at Hosteria Mattta last Saturday ….. but we have so much fun! And we cooked many good things, like this delicious appetizer:

    Ingredients for four people:

     

    1 eggplant

     

    8 fresh anchovies

     

    1 ripe tomato

     

    Corn flour

     

    sliced ​​almonds

     

    fresh ginger

     

    parsley

     

    garlic

     

    oil for frying

    Cut the eggplant into thin slices and fry in hot oil until light brown. Clean the anchovies removing the bones and entrails. Mix the corn flour with chopped parsley, a clove of garlic, fresh ginger  and sliced ​​almonds. Breaded anchovies and fry in hot oil until light brown. At this point you can build your appetizer: a slice of eggplant, a fillet of fried anchovies,and a slice of tomato. Serve it with a generous sprinkling of parsley.


  6. TUNA FISH TARTARE

    23 May 2013 // flaviabi // No Comments

    tartare di tonno 020

     

    You need to reward yourself every now and then …. and just reward for me is a good dish of fish!

     

    Ingredients for 4 people:

    800 gr. Fresh tuna

    Worcestershire sauce

    Himalayan pink salt

    black pepper

    lemon

    Tabasco (or chili powder)

    fresh horseradish

    Soy sauce

    fresh thyme

    Extra virgin olive oil

    Honey flavored with chili

     

    Beat with the knife the tuna until it is reduced in coarse pieces. Keep it in a bowl and add the juice of half  lemon,  few leaves of thyme, a pinch of black pepper, a teaspoon of Worcester,  few drops of Tabasco (just few please!), the soy sauce and mix well. Keep in refrigerator for 20 minutes. Create a cylinder of tuna per person, sprinkle with a little olive oil, grate a little horseradish and a few grains of salt rose. Serve with a fresh and crispy salad with fillets and of sun-dried tomatoes and honey chilli.

    GOOD!tartare di tonno 020


  7. FRIED CHICKEN ORIENTAL STYLE

    5 March 2013 // flaviabi // No Comments

    pollo fritto 003

    The Asian flavors are those, second to Italians, that make me hungry!

    Ingredients for 4 people

    800 gr. chicken

    3 fresh onions

    2 fresh garlic

    Fresh ginger

    250 gr. mushrooms

    2 sweet peppers

    parsley

    Soy sauce

    Rice vinegar

    Corn oil

    1 eggplant

    sweet paprika

    Cut the chicken into small pieces and marinate for two hours, with 3 tablespoons of rice vinegar and a generous sprinkling of paprika. When marinated fry in corn oil, until it becomes crispy. In a large skillet put fresh garlic and onions cut into strips, the sweet peppers coarsely chopped, abundant slices of fresh ginger  cook on brilliant fire for two or three minutes, without any seasoning. At this point, add the mushrooms and parsley and let cook for 7-8 minutes, mushrooms will leave their beautiful flavored water! Add the previously fried chicken and flavor soy. Grill  5-6 slices of eggplant and when cooked, season with soy and parsley. Put over the chicken and vegetables and enjoy with devotion :  GOOD!


  8. RICOTTA’S CAKE

    3 March 2013 // flaviabi // No Comments

    la ricotta dispettosa 002

    Yesterday was Giovanna’s birthday and this was her cake!

    3 discs of sponge cake (recipe here)

    300 gr. Ricotta (cow)

    300 gr. Ricotta (sheep)

    200 gr. Icing sugar

    150 gr. bitter cocoa powder

    150 gr. cream

    Half a glass of brandy

    80 gr. pine nuts

    honey

    Sift the ricotta and mix them together, mixing well. Whip the cream with half the sugar ,when ready add it to the ricotta, adding the remaining sugar. Divide the mixture in half, on one add  cocoa powder and two tablespoons of brandy. Cut the sponge cake into three layers, brush the first layer with  the remaining brandy, spread the ricotta white, put the second layer and spread the brown ricotta,  add the third layer and spread with honey and sprinkle with pine nuts.


  9. SPONGE CAKE

    // flaviabi // No Comments

    pan-di-spagna

    75 gr. White flour

    1 pinch of salt

    5 eggs

    150 gr. sugar

    75 gr. Potato flour

     

    To prepare the sponge cake, divide the egg whites from the yolks putting them in two separate large bowls, start to beat with the help of electric whisk, egg yolks with half the sugar until the mixture is fluffy, puffy and light yellow.

    Beat now the egg whites until glossy and after about five minutes when they are already quite swollen and white, add the remaining sugar. Continue to whisk for a few minutes. Mix together the egg whites to the yolks and mix well. At this point add the flour and potato flour sifted together, pouring the mixture through a sieve to make sure that no lumps are formed.

    Mix everything with a wooden spoon until the mixture is smooth, being careful not to remove it. Grease and flour a round baking pan and pour the mixture.

    Take preheat the oven to 180 degrees and bake your sponge for at least 35-40 minutes without opening the oven in the first half hour of cooking, otherwise it collapses.pan-di-spagna


  10. OUR WEEK END THROUGH ITALIAN FOOD….

    25 February 2013 // flaviabi // 9 Comments

    corso cucina 23 febbraio 2013 002

    Venerdì 22 Febbraio: CENA

    • Involtini di melanzana con rucola, crostino caldo con crema di fave e pecorino
    • Penne con sugo di funghi, basilico e zenzero
    • Pepite di pollo al mais e pinoli con maionese aromatizzata
    • Patata farcita con Cavolfiori al gorgonzola
    • La torta al fondente

    Sabato 23 Febbraio : PRANZO

    • Foglia di cavolo farcita
    • SPAGHETTI ALLA CHITARRA AGLIO OLIO E PEPERONCINO CON SPUMA DI PANNA E LIMONE (senza uova)
    • RAVIOLI LENTICCHIE E TARTUFO
    • LASAGNE AL RAGU’ DI  VERDURE E CURRY(solo rossi)
    • INSALATA DISPETTOSA
    • La tortina di mele con la crema al porto

    CENA

    • Minestra di frittatine al tartufo
    • Zuppa di farro
    • Tortucce con salsa piccante
    • Polpettine di verdure al mais
    • strudel DI RAPI con fonduta di formaggi

    Domenica 24 Febbraio : PRANZO

    • Involtini di bieta e crema di ceci con salsa al limone e emulsione di acciughe
    • Fusilli alla crema di cavolfiore e ricotta salata
    • Hamburger di lenticchie con insalata di patate e verza rossa
    • Torta alle pere e yogurt
    • La frutta in spuma bianca
    • Le ricottine farcite