28 June 2011 // flaviabi
Surely, this recipe is more useful for my foreign friends ….
Ingredients for 4 people
1 kg. Clams
350 gr. Spaghetti
Extra virgin olive oil
1 clove of garlic
Parsley
Chilli
½ cup white wine
In a large skillet put olive oil, a clove of garlic a pinch of red pepper and clams (carefully washed). Cover with the lid, and put on bright fire, for 5 minutes, at this point add the white wine and continue cooking for another 5 minutes, stirring (preferably shaking the pan!).Cook spaghetti “al dente” and finish the cooking in the clams sauce. Before serving, sprinkle with chopped parsley.
Category Primi piatti: pesce | Tags: SPAGHETTI,vongole | No Comments
26 June 2011 // flaviabi
Ingredients for 15-20 croutons
1 very ripe avocado
20 slices of bread
Wild fennel or dill
Salt
Chilli
20 sammarzani tomatoes
100 gr. Tuna in oil
Capers
Cut tomatoes in half and cook in oven (with non-stick paper) at 140 degrees for about 2 hours. When cooked put on a bit of tuna, 2-3 capers, salt, pepper and oil. Peel the avocado worked well the pulp with a fork, adding salt, pepper and wild fennel, finely chopped. Spread the cream over the bread and top with the stuffed tomatoes.
Category Antipasti: vari | Tags: AVOCADO | No Comments
// flaviabi
Ingredients for 4 people:
600 gr. Dogfish
300 g tomatoes
Basil
Oregano
Chive
Salt
Chilli
2 teaspoons sugar
Extra virgin olive oil
Cook the dogfish steamed for 20 minutes. When ready cut it in small pieces. In a baking dish put in the tomatoes with a generous sprinkling of chopped herbs, salt, pepper and sugar and two tablespoons of oil. Bake in oven grill until the tomatoes are light brown, and will have created their own liquid. Let them cool down and then add to the dogfish.Keep in refrigerator before serving.
Category Secondi: pesce | Tags: DOGFISH | No Comments
// flaviabi
Ingredients for 4 people
700 gr. Squid
3 slices of stale bread
1 courgette
1 clove of garlic
1 onion
Parsley
1 lemon
Basil
Extra virgin olive oil
Half a glass of white wine
Salad
Balsamic Vinegar
Salt
Chilli
Clean the squid by their inner and peel them. Soak the bread in water, squeeze when soft and add the onion and garlic thinly sliced, diced zucchini, salt, pepper, basil and parsley. Fill squids with the mixture and close with toothpicks. Bake at 200 degrees for 25 minutes adding white wine and seasoning with salt. When they are cooked, let cool before cutting. Serve it on salad dressed with oil, salt and balsamic vinegar.
Category Secondi: pesce | Tags: CALAMARI,SQUID,SQUIDS | No Comments
25 June 2011 // flaviabi
Ingredients for 4 people:
600 gr. Dogfish
3 courgettes
1 lemon
Extra virgin olive oil
Salt
Chilli
Chive
400 gr. Venere rice
Cut the courgettes in very thin slides, and marinate with lemon juice, sprinkle with salt and pepper. The dogfish steaming for 20 minutes (if you do not have the steamer, overlap two pots the lower with water, and cover with the lid on the top). When the dogfish is cooked, sfiletcut it in small pieces and dial the rolls with the courgettes and the fish inside. Serve it with with boiled rice Venere, a splash of lemon and a sprinkling of chives.
Category Secondi: pesce | Tags: DOGFISH,PALOMBO | No Comments
// flaviabi
Sorry, this entry is only available in Italiano.
Category I dolci | Tags: CHEESE CAKE,PHILADELPHIA,ZUCCHERO DI CANNA | No Comments
24 June 2011 // flaviabi
Ingredients (4 people):
300 gr. Cuttlefish
200 gr. Octopus
150 gr. peeled shrimp
10 mussels
1 red pepper
1 ripe tomato
10 capers
1 lemon
Parsley
garlic
salt
First of all, boil the fish separately because they have different cooking time – 3-4 minutes shrimp- cuttlefish 20 minutes- octopus 40 minutes. Let the mussels open cooking in a pan with the lid for a few minutes. When everything is cooked cut the cuttlefish and the octopus into small pieces, add the peeled shrimp and mussels, season with garlic, finely chopped, the juice of one lemon, salt and pepper. Cut the pepper into strips and diced tomatoes into cubes, add the vegetables to seafood salad and add the capers. Keep in refrigerator for at least two hours before serving.
Category Antipasti: pesce | Tags: cozze,GAMBERETTI,SEPPIOLINE | No Comments
21 June 2011 // flaviabi
Tonight, Lucy, has organized a drink and I prepared for her these little balls of goat stuffed cheese….
Ingredients for 30 balls:
150 gr. Ricotta cheese
150 gr. Creamy Goat cheese
20 crackers
1 spicy salami
Chive
Chili powder
Wasabi Sauce
Salt
Sift together the ricotta and goat cheese. Crumble crackers and mix with cheeses. Divide the mixture into three parts: season one with chili powder, another one with a thinly sliced chives, and leave natural the third part. Compose it into small cups. small balls. Leave in refrigerator to cool. Just before serving, top the chili ones with a slice of spicy salami, the green with chives and the natural with wasabi sauce.
Category Antipasti: vari | Tags: wasabi | 2 Comments
19 June 2011 // flaviabi
Perhaps it would be better to call Penne with oregano because it is the herb that you can taste more! However, with all these beautiful fresh herbs it comes out an inviting sauce, with the sun in!
Ingredients for 4 people:
350 gr. Penne
150 gr.peeled tomatoes
1 spring onion
1 clove of fresh garlic
Thyme
oregano
Marjoram
Chive
Parsley
Rosemary
Basil
Gr 150 (1) buffalo mozzarella
Extra virgin olive oil
Salt
Chilli
The herbs should all be very abundant, a nice bunch of each. Put the oil in a pan and add the garlic and onion finely chopped, cook a few minutes and add all the herbs finely chopped as well. Cook until the garlic and the onion is golden, add the tomato puree, salt and pepper and cook over low heat for about 15 minutes. Cook the penne in salted water until al dente, and finish their cooking in the pan with the sauce. When ready , add the diced mozzarella.
Category Primi piatti: pasta | Tags: maggiorana,mozzarella di bufala,origano,PENNE,timo | No Comments
16 June 2011 // flaviabi
Today when I saw Castelmagno cheese on the shelf of my favorite market , I could not resist! It is one of my many passions is food and not very easy to find in my town. It is a cheese from Piedmont and it is considered the “prince” between cheeses of this region. The taste varies greatly according to the time of maturation: delicate and sweet when young, becomes a gently intense, spicy and crumbly … .. in short, it is real delicacy!
Ingredients for 4 people
300 gr. Rice VENUS
200 gr. Castelmagno cheese
2 courgettes
1 red onion
Half lemon
4 eggs
Oil
Salt
Chilli
Boil the rice in salted water for about 30 minutes. In meanwhile in a skillet with olive oil, chopped red onion and courgettes in sticks (without the inner pulp9 (pls keep half courgette!) Put it on the fire and cook for about 5 minutes. In a saucepan, boil the eggs for 10 minutes. Cut the half courgette kept apart in thin strips and season with olive oil, salt, lemon and chilli, and place it in serving dish. Drain the rice and sauté it 3 minutes in the pan with the courgettes, add grated Castelmagno cheese. Put the rice on top of the courgettes carpaccio, and garnish with eggs.
Category Primi piatti: il riso | Tags: CASTELMAGNO,RISO VENERE | No Comments
