30 August 2011 // flaviabi
Late summer, the best time to be in the kitchen! Yesterday, on a beautiful sunny day, at Lisa’s home with Carol and Brian (bright and sunny American friends) we have cooked:
PANZANELLA UMBRA
PENNE alla caprese
COLORED TURKEY WITH TOMATOES CONFIT
CHOCOLATE SALAMI
All accompanied by Prosecco to start and Montefalco Rosso.
What a lovely evening: thank you all! I do hope you can bring home a piece of my lovelyUmbria!
Category Eventi | Tags: Carol e Brian | 2 Comments
28 August 2011 // flaviabi
Ingredients for 4 people
350 gr. Penne
150 gr. Smoked bacon
1 clove of garlic
2 zucchini
2 tablespoons flour
3 eggs
150 gr.grated pecorino cheese
A sprig of parsley
salt
black pepper
Extra virgin olive oil
Cut the zucchini into cubes and roll them in flour, removing any excess (it should remain just a veil!). In a pan with plenty of olive oil, fry the zucchini until they are golden and crispy. In another pan, sautè a clove of garlic and thediced bacon. Beat the eggs with a pinch of salt and grated Pecorino cheese, add the black pepper. In a pot with salted water boil the penne, when cooked, drain and season with beaten eggs, add the bacon and crispy zucchini last. Before serving, sprinkle with finely chopped parsley.
Category Primi piatti: pasta | Tags: BACON,carbonara,CARFBONARA SAUCE,pancetta,zucchine,ZUCCHINI | No Comments
17 August 2011 // flaviabi
Ingredients for 4 people
500 gr. Turkey breast
1 red chicory
A tuft of arugula
6-8 basil leaves
A sprig of rosemary
A clove of garlic
1 lettuce
1 red onion
5 sun-dried tomatoes
½ lemon
4 ripe tomatoes
salt
4 ripe figs
Extra virgin olive oil
balsamic vinegar
Cook the chicken breast steamed, cut into strips when cooked. In a pan fry in olive oil, a clove of garlic and the rosemary. When the garlic is brown,season the turkey’fillets with this flavored oil, add salt and pepper and lemon juice. Wash the salad (red chicory, lettuce and arugula) and cut it, season with oil, salt and balsamic vinegar. Wash tomatoes and cut them into wedges and toss with oil, salt, basil and sliced red onion. At this point put the salad on a plate, put over it turkey fillets, dried tomatoes . Add the tomato salad and serve the salade with a ripe fig and a slice of lemon.
Category Secondi: carne | Tags: PETTO DI TACCHINO,POMODORI SECCHI,radicchio,RED CHICORY,SUN-DRIED TOMATOES,TURKEY BREAST | No Comments
16 August 2011 // flaviabi
Cooking for me is always a joy but cooking at la Romita is a TRUE sharing of feelings!
The FERRAGOSTO(Assumption) is past, and with a group of friends (70-80?! I lost count!) We cooked:
tomato gratin
zucchini gratin
rice pudding
figs in bacon crust
torta al testo with charcuterie
wild chicory (sautèin a pan with garlic and chilli)
green beans and potato stew
linguine with eggplants and green olives
our bread (made in a wood oven)
And friend brought roasted chickens, spelt salad, omelettes,figs and peaches, and plenty of cakes!!!
And here is Rompi (our cat ) taking care of our figs…
Category Eventi | Tags: Bernardino,Ferragosto | 5 Comments
// flaviabi
Ingredients for 4 people
8 medium-size ripe tomatoes
4 slices of stale bread
1 clove of garlic
half onion
1 glass of white wine
1 glass of water
Plenty of parsley, basil
A pinch of oregano
salt
chili
Extra virgin olive oil
Wash tomatoes and cut them in half. Dig it with a spoon and keep the pulp and seeds into a bowl and chop as finely as possible. Put the bread to soak in water and wine, and when it is wet, squeeze it and add to tomatoes. Mix well, add the onion and garlic finely chopped, all the herbs, salt and pepper. Fill the tomatoes with the mixture and bake in oven for 40 minutes at 180 degrees.
Category Le verdure | Tags: pane raffermo,pomodori gratinati,stae bread,tomatoes au gratin | No Comments
// flaviabi
Ingredients for 4 people:
350 gr. linguine
1 eggplant
1 onion
20 olives
3 ripe tomatoes
1 clove of garlic
Extra virgin olive oil
Oil for frying
200 gr. Salted Ricotta (if you can’t find it Parmigiano will be ok)
20 basil leaves
A bunch of parsley
A bunch of chives
a bunch of thyme
½ cup white wine
salt
chili
Cut the onion into thin slices and garlic into small pieces and brown all in a pan with olive oil. Add sliced olives, parsley and chives thinly sliced, thyme, diced tomatoes and blend with the white wine. Cook for 10 minutes.Add salt and pepper and turn it off. Cut the eggplant into small cubes and fry in oil.. Cook the linguine in salted water, and when they are al dente, drain and sauté in the pan with the tomato sauce. Add the basil and the fried eggplant and stir with a little ‘olive oil. Before serving, grate over the pasta a nice amount of salted ricotta.
Category Primi piatti: pasta | Tags: EGGPLANTS,LINGUINE,MELANZANA,OLIVES,pasta,RICOTTA SALATA,SALTED RICOTTA | No Comments
// flaviabi
Magical night, full of shooting stars and nice friends … .. and so much food!
We had::
Crunchy salad with dried tomatoes, ham and basil sauce; cappellacci (filled homemade pasta) withTaleggio,in sauce with cherry tomatoes and basil; colorful turkey, potatoes pie, amaretto parfait-ENJOY!
Category Eventi | Tags: | 2 Comments
11 August 2011 // flaviabi
Ingredients for 4 people
8 large ripe tomatoes
500 gr. rice
basil
oregano
salt
chilli
1 potato
parsley
Extra virgin olive oil
Cut the tomatoes on top, dig sheets with a teaspoon. Cut the potatoes in small cubes and add them to the chopped tomatoes. Add the rice, salt, oregano,pepper and chopped parsley and basil. Fill the tomatoes with this mixture and place in a baking pan sprayed with oil. Bake at 180 degrees for 40 minutes
Category Le verdure | Tags: pomodori al riso,tomatoes with rice | 6 Comments
9 August 2011 // flaviabi
Last night, with so much warmth and sympathy, Walking to the vegetables’ garden, here what we cooked with Claudia and Debbie:
Vegetables strudel with cheeses fondue
PENNE WITH ZUCCHINI AND ROCKET (with the addition of bacon and eggs)
COLORFUL TURKEY (this time without asparagus)
PEACHES’ TART
Category Eventi | Tags: | 4 Comments
8 August 2011 // flaviabi
1 kg of peppers
500 ml vinegar
5 cloves
2 bay leaves
basil leaves
80 g marine salt
Wash the peppers, remove seeds and white strands and cut into slices.
If possible, dry them in the sun on a very large towel for half a day, otherwise you put in the oven at 40 ° for two hours. Prepare the brine: In a saucepan boil 1 liter of water with vinegar, salt, bay leaves and cloves. Let boil for 3 minutes then let cool. Put the peppers in jars, put a few basil leaves, pour the brine completely covering the peppers, and close the jars tightly.
Category Seasons’ Conserves | Tags: marine salt,PEPERONI,peppers,pickled,salamoia,sale | No Comments