31 October 2011 // flaviabi
Ingredients for 4 people:
4 large leaves of Swiss chard
Half a glass of white wine
150 gr. chickpeas already boiled
20-25 anchovies’ fillets
Extra virgin olive oil
50 gr. of bacon
4 leaves of sage
rosemary
1 clove of garlic
1 onion
Prepare the ”battuto” as described in the recipe of pasta and chickpeas (!). Put it in a pan and add the chickpeas and simmer for 10-15 minutes with the wine. Blanch the chard leaves in boiling water for 2 minutes. Drain well and place them on a sheet of plastic cooking paper. Pass the chickpeas in the blender and put the cream in the center of the leaf. Roll up carefully and close the roll in the paper. Steam-heated rolls, cut into small cylinders and put on an anchovy fillet and a trickle of olive oil. Serve it warm
Category Le verdure | Tags: | No Comments
// flaviabi
Saturday and Sunday, with a lot of nice people!, we cooked and ate and chatted two ”poor” ingredients of traditional Umbrian recipes: chickpeas and fagiolina del Trasimeno(Trasimeno beans).
Important legumes in the diet of our ancestors-rich of proteins were called ”the meat of the poor,” and can still be interpreted to be rediscovered, to build traditional and delicious dishes.
While cooking I enjoyed telling my guests, the stories of the past, related to food and farming traditions, ancient cooking techniques, the importance of sharing food …. And I had a great audience who likes to cook, laugh and joke and above all eating!
With Marco (trusted and good cook), there had moments of reflection (!?),
but then we decided to
prepare them as follows:
FRIED CHICKPEAS
CREAM OF TRASIMENO’ BEANS
PASTA AND CHICKPEAS WITH “BATTUTO”
OLIVE UMBRIA STYLE
CANAPEE’ WITH TRASIMENO BEANS
VEGETABLE’ ROLLS WITH CHIKPEAS
THE BRUSTENGO
Category Eventi | Tags: COOKING,cucinare insieme,ITALIAN FOOD,TREVI | 6 Comments
// flaviabi
Ingredients for 4 people:
1oo grams. Of fagiolina (Trasimeno beans)
1 red onion
1 bay leaf
2 sage leaves
1 sprig of rosemary
2 tablespoons of white wine
1 clove of garlic
50 gr. Of bacon
1 slice of bread
oil
salt
Black pepper (or chili)
Put in plenty of water all vegetables and fagiolina Trasimeno and boil for 50 minutes. Cut the bacon and the bread into cubes and fry (first) the bacon in a pan and when golden brown add the wine, and then the bread and cook together for a few minutes.
When the beans and cooked, drain and pass it in the blender to create a cream, help (if necessary) with a few tablespoons of the cooking water. When the cream is ready add a pinch of salt. Create a lot of spoons for tasting with the cream. Add, on the top, the bacon and croutons, a little oil and a sprinkling of pepper. This cream is also great on pasta, sauté the cooked pasta with this cream and then serve it with crispy bacon on top!
Category Antipasti: vari | Tags: BACON,FAGIOLINA DEL TRASIMENO,pancetta | No Comments
// flaviabi
IL BATTUTO (translation “The beat”) … at least once to do, to understand what our mothers suffered in the kitchen! In the past they used lard, but nowadays we substitute it t with the bacon.
Ingredients for 4 people:
100 gr. of bacon
1 small red onion
4 leaves of sage
1 sprig of rosemary
1 clove of garlic
250 gr. Chickpeas (kept soaked 12 hours and then boiled for 1 hour and a half)
1 liter of vegetable broth
4 tablespoons of tomato paste
Half a glass of white wine
Extra virgin olive oil
salt
Black pepper (or chili)
Fennel seeds
To make the pasta:
2 eggs
200 gr. flour
One tablespoon of corn flour and lots of patience!
Cut the bacon into small cubes, and a large cutting board, add it to the onion, garlic,sage and rosemary and begin to “beat” with a knife, until you obtain an homogeneous slurry and creamy mixture. When the beat is ready, put it in a large pot and let it warm over low heat, add white wine, add the chickpeas and let them cook for 5-6 minutes. Put now the tomatoes’ paste and broth and boil on low heat for 45 minutes. In the meanwhile prepare the pasta: Put the flour in the pastry, make a fountain, break the eggs in the center and work the mixture with force and patience …. Let the mixture rest for 30 minutes, and then roll it out with a rolling pin until you get a sheet about 1 cm high. Sprinkle with cornmeal, cut into long strips that overlapped and then create the “bricks”, that is, cut the dough into small squares … mash to remove the excess cornmeal and add your pasta to the chickpeas that are bubbling. Season with salt and pepper and let it cook for 10 minutes. Serve the soup hot, with a few fennel seeds, a little oil and a sprinkling of pepper.
Category Primi piatti: le zuppe | Tags: BACON,CHIKPEAS AND PASTA SOUP,olio,pancetta,PASTA E CECI CON IL BATTUTO,SEMI DI FINOCCHIO | No Comments
// flaviabi
Ingredients for 4 people:
half cabbage
4 medium potatoes
Extra virgin olive oil
Wild mint (leaves and flowers)
1 egg
Corn flour
1 shallot
salt
Black pepper (or chili)
Boil plenty of water in a saucepan, and when boiling cook potatoes, peeled and cut into small cubes. After 10 minutes, cut the cabbage into thin strips and add it to the potatoes and simmer 15 minutes more. Drain the vegetables and mash with a fork to obtain a pulp. Add egg, salt and pepper and work the mixture well. Finely chop the shallot and fry in a pan until golden brown, add the leaves of mint and a sprinkling of corn meal, pour the mixture and shape it with a spoon. Cook well (5-7 minutes) and then helping with a large pot, cook the other side to be able to turn it. Put it in a serving dish and sprinkle with mint flowers.
Category Le verdure | Tags: brustengo,potatoes and cabbage pie | No Comments
30 October 2011 // flaviabi
Ingredients for 4 people:
4 slices of bread (preferably two days old)
1 egg
3 tablespoons of flour
150 gr. Fagiolina del Trasimeno (Umbria typical beans)
1 red onion
Flowers of wild fennel
salt
Black pepper (or chili)
Extra virgin olive oil
When water id boiling pour the beans and cook for 50 minutes.Drain and dress with extra virgin olive oil, salt, black pepper and an onion cut into thin slices. Stir well and let stand. Beat the eggs, dip the slices and then pass it in flour. Put plenty of oil in a frying pan and fry the bread slices until golden brown. When ready, place the seasoned fagiolina on it , shredded flowers of fennel, a drizzle of olive oil and a sprinkling of pepper.
Category Antipasti: vari | Tags: beans,FAGIOLINA DEL TRASIMENO | 1 Comment
// flaviabi
An unusual starters while friends are waiting to eat…
Ingredients for 4 people:
150 gr. chickpeas
Plenty of olive oil
salt
5 leaves of sage
1 sprig of rosemary
black pepper
After having soak the chickpeas for 12 hours, boil in water for 1 hour and a half, putting them only when the water is boiling. Drain well and fry in olive oil until golden. Chop sage and rosemary and mix it with salt. When the chickpeas are ready, drain well and serve hot with a sprinkling of salt and a pinch of black pepper.
Category Antipasti: vari | Tags: ceci,ceci fritti,chickpeas,fried chicpeas | No Comments
25 October 2011 // flaviabi
They are ready!
They peep out from the ground and are tasty and crunchy and being first, I can not wait to eat, and today I prepared them in a very simple but very tasty way:
For 4 persons:
3 fennel
½ liter of milk
½ water
150 gr. Grated pecorino cheese
Two teaspoons of butter
salt
black pepper
3-4 nuts
After cleaning the fennels, cut into four pieces and boil in water and milk for 20 minutes. When they are cooked (but still crunchy!), cut into thin slices and arrange in a baking dish. Sprinkle with a little ’salt, grated cheese, a few flakes of butter, a pinch of pepper and chopped nuts. Gratin in the oven and serve hot.
Category Le verdure | Tags: BLACK PEPPER,FENNELS,FINOCCHI,pecorino,PEPE NERO | No Comments
21 October 2011 // flaviabi
I really like vegetables, and autumn’ vegetables in particular, and so I will begin to eat and then cook them, and consequently I will show to you! The first Broccoli rabe, are not very bitter, because (as they said our old people) have not taken the “freeze” yet , but they are delicious.
Ingredients for 4
250 gr. of broccoli rabe
4 yellow potatoes
200 gr. Caciottina (soft and sweet cow cheese)
salt
garlic
chili
extra virgin olive oil
After carefully washed broccoli, boil them in water for 10 minutes. Drain and squeeze out the water. Sautè in a pan with olive oil, pepper and salt. In the meanwhile boil the potatoes until cooked. Oil a baking molds and put the three ingredients in layers. Bake at 180 degrees for 15 minutes. Serve warm with bresaola with lemon dressing.
Category Le verdure | Tags: broccoli,caciottina,patate,potatoes,rapi | 2 Comments
// flaviabi
This group of friends, 
Diane, Elna, Fay and Joy decided to take a vacation together in Umbria. Former classmates who now live around the world (Australia, England, Canada and South Africa) met in Umbria. Each day one of the girls decided to do an activity, and today Diane decided to learn how to make pasta! They were great! And we have prepared, TAGLIATELLE with gorgonzola and eggplants, spaghetti alla chitrra with caprese, ravioli filled with ricotta and mushrooms, maltagliati with courgettes.
BRAVISSIME!!
Category Eventi | Tags: Diane,Elna,Jey,Joy,maltagliati,tagliatelle | 4 Comments
