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VEGETABLES’ CHEESE CAKE
SPAGHETTI WITH BROCCOLI CREAM, PECORINO CHEESE AND CRISPY BACON
SPRING VEGETABLES’ CUP
SOME SUGGESTIONS!!!!
CHICKPEAS’ CREAM WITH ROSMARY
KIWIS’ CHUTNEY
  1. VEGETABLES’ CHEESE CAKE

    15 May 2015 // flaviabi // No Comments

    cheese cake al parmigianoto prepare 4 croutons:

    4 slices of toast

    150 gPhiladelphia cheese cream

    80 gr. grated Parmigiano cheese

    half  glass of Prosecco

    1 zucchini

    4-5 basil leaves

    1 fennel

    half lemon juice

    extra virgin olive oil

    salt

    black pepper

    With a glass shape the bread and fry both sides few minutes in olive oil. Dry well. In a bowl put the Philadelphia cheese cream, a pinch of salt and pepper, Parmigiano and work well adding Prosecco until creamy. Cut the zucchini into cubes removing the pulp and dressed with oil and salt. In another bowl finely chopp fennel and season with lemon juice. Now spread this cream on fried croutons and add the vegetables and basil.


  2. SPAGHETTI WITH BROCCOLI CREAM, PECORINO CHEESE AND CRISPY BACON

    12 May 2015 // flaviabi // No Comments

    spaghetti crema di broccoli, pecorino e pancettaFor 4 people

    350 gr. egg noodles

    300 gr. Fresh Broccoli

    wild fennel

    1 shallot

    1 fresh onion

    1 clove garlic

    70 gr. Of grated pecorino cheese

    Thyme

    Parsley

    4 slices of bacon

    White wine

    Chilli

    Salt

     

    Cook the broccoli complete with stem, in plenty of water with  a glass of white wine and a pinch of salt.

    In a pan with extra virgin oil, cook shallot, fresh onion and a clove of garlic, wet with water and wine and add the chopped thyme and wild fennel.

    In this pan add the previously boiled broccoli and cook for 20 minutes, adding white wine on need, salt and pepper.

    When cooked pass everything to the blender to make a cream.

    While the noodles are cooking, roast bacon in the oven at 200 ° covering it with a sheet of greaseproof paper and putting a weight on top, so it will not curl during cooking.

    Drain the spaghetti and finish their cooking into broccoli cream, add the grated cheese and parsley and a drizzle of oil. Serve with a slice of crispy bacon on it….BUONI!


  3. SPRING VEGETABLES’ CUP

    10 May 2015 // flaviabi // No Comments

    crudo in coppa

    Finally the spring sun gives us the new fresh vegetables, and you just want to eat them raw! So we will prepare this fresh vegetables’ cup
    for 4 cups
    2 tomatoes
    1 fennel
    3 zucchini
    1 orange
    1 lemon
    1 bunch of rucola
    1 Endives
    basil
    Sour cream (see recipe)
    Mayonnaise (see recipe)
    Cut tomatoes into cubes and season with a pinch of salt, and let them to make their own juice.
    Cut zucchini into small cubes (if you have too much zucchini pulp delete it, preferably use the green part that remains crispy) and season with lemon juice and a pinch of salt.
    Peel the orange and cut into cubes, and collect the juice that it will produce. Use the orange juice  to flavor the fennel previously cut into small cubes.
    Now put a tablespoon of mayonnaise on the bottom of the cup, add a tablespoon of tomatoes, rucola and endives thinly sliced ​​and season with a little oil, add a tablespoon of orange, sour cream, and complete with  the fennel and zucchini.
    End with a little olive oil, a pinch of pepper and a basil leaf.

  4. SOME SUGGESTIONS!!!!

    13 October 2014 // flaviabi // No Comments

    Sorry, this entry is only available in Italiano.


  5. 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!


  6. 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.


  7. 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.


  8. 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.


  9. MILLEFOGLIE DI MELANZANE E ALICI

    22 September 2013 // flaviabi // 3 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.


  10. 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