28 November 2011 // flaviabi
How delicious paccheri (or slaps as they are called in Campania) Perfect for collecting all the wonderful sauce and for pies!
Ingredients for 4 people:
400 gr. homemade Paccheri
450 gr. mussels
2 fillets of sea bream
300 gr. Tomato Datterino
1 clove of garlic
1 shallot
Ginger root
parsley
1 glass of white wine
chili
salt
In a large skillet, brown the shallots and garlic finely chopped and blend with white wine. Add the Datterino cut in half and let them dry. In a large saucepan, place the mussels and let them open fire on brilliant. When opened shell them and add to tomatoes, putting even the cooking liquid filtered, add salt and pepper. Cut the fillets into strips and add to the sauce. Let it cook for 10 minutes. Boil pasta in salted water and when they are al dente, sauteè in the sauce, adding grated horseradish and chili.
Category Primi piatti: pesce | Tags: cozze,DATTERINI,GINGER,MUSSSELS,PACCHERI,POMODORI,tomatoes,ZENERO | No Comments
21 November 2011 // flaviabi
Ingredients for 4 people:
4 Potatoes
4 Leeks
salt
a teaspoon of butter
1 lt. vegetable broth
chili
olive oil
Cut the leeks into slices and diced potatoes.
Sauté in a pan with a curl of butter.
After about 5 minutes of cooking, add water and broth, season with salt and cook for about 45 minutes.
When cooked, blend about two ladles of soup and mix it with the rest in pieces. Serve hot with a drizzle of olive oil, chives and pepper
Category Primi piatti: le zuppe | Tags: LEEKS,patate,PORRI,potatoes,SOUP,ZUPPA | No Comments
18 November 2011 // flaviabi
…….. And today with the boys, Remo, Henry, Vincent and Diego (two were excused!) we prepared the HOME MADE PASTA. We made two different mixes: the first is particularly suitable for stuffed pasta (see ravioli) and the second for the cut pasta noodles,noodles, pappardelle, etc. (see spaghetti guitar). And as usual, the lesson ends with tasting!
GREAT JOB GUYS!
Category Eventi | Tags: home made pasta,la pasta | No Comments
// flaviabi
This is a ”funny” way to cook the home made pasta!
Prepare the dough with this mixture:
300 gr. 00 flour, 1 egg, 7 egg yolks, 1 tablespoon of oil, a pinch of salt, 1 tablespoon of water if necessary
Roll out the pastry and cut it pressing it above the ”guitar”.(and if you do not have the “guitar” cut the pastry as small as you can!) Let’s prepared an easy-quick sauce:
200 gr. Datterino of tomatoes, a clove of garlic, thyme, parsley, basil, salt, pepper, all cooked bright for a few minutes (until the tomatoes wilt). In a large skillet heat extra virgin olive oil and FRY spaghetti for two minutes. Dry and finished the cooking fried in the sauce, adding few spoonfuls of water. It is a bomb of calories… but what a goodness’!
Category Primi piatti: pasta | Tags: FRIED SPAGHETTI,SPAGHETTI FRITTI | No Comments
// flaviabi
Never let the farmer know, how good is cheese with pears!!
Ingredients for 4 people:
For the pasta - 300 gr 00 flour, 2 eggs, 4 egg yolks, a pinch of salt, 1tablespoon of water if necessary
For the filling - 150 gr. cow’s milk ricotta, 150 grams of grated pecorino romano
For the sauce: 100 gr. of butter, two pears Williams, 8 cloves, 5-6 cardamom seeds, 4 peppercorns, 1 bottle of wine Morellino di Scansano.
Put the flour as a fountain, put the eggs in the center in the quantities indicated. Shake eggs with a fork and then begin to knead with your hands, adding salt and a tablespoon of water if necessary to soften the dough. Work very well and roll the dough as thin as possible in two layers of equal size (remember that the ravioli has two layers of dough and then if too thick, it becomes inedible). Sieve the ricotta and add the cheese, mix well to create an homogeneous mixture. In one of the pasta sheet put teaspoons of ricotta, spaced between them, cover with second pastry and cut into square, and press the edges with a fork to seal the two sheets. Put the cloves in the pears and place in a high pan with peppercorns and cardamom seeds (crush them because there are only the seeds inside), cover with red wine and cook over low heat until when the wine has almost completely dried. Boil the ravioli in salted water and drain when al dente and sauté in a pan with butter. Serve with sliced pears with a few drops of wine and sprinkling of black pepper.
Category Primi piatti: pasta | Tags: RAVIOLI FILLED WITH PECORINO AND PEARS,RAVIOLI PECORINO E PERE | No Comments
17 November 2011 // flaviabi
Ingredients for 4 people:
4 shrimp per person, 20 slices of bacon thinly sliced, 1 slice of pumpkin, half cabbage, 1 onion, 1 clove of garlic, 1 potato, salt, oil, vinegar, chili.
Peel potato and pumpkin and cut into cubes. In a large saucepan with olive oil brown chopped onion and garlic, add the cabbage, cut into slices, two tablespoons of apple cider vinegar, and the vegetables into small cubes, cover with water and boil for 20 minutes , adding salt and pepper. When cooked, put them in a blender to obtain a paste. Peel the prawns and roll with slices of bacon. Cook on grill until the bacon is crisp and served hot with cream of pumpkin soup with a drizzle of oil.
Category Secondi: pesce | Tags: BACON,gamberi,pancetta,SHRIMPS,verza,ZUCCA | No Comments
// flaviabi
Ingredients for 4 people:
for the dumplings – 100 g potato head, potato starch, salt
For the sauce: 2O Datterino cherry tomatoes, 1 clove of garlic, ginger, 2 grouper fillets, cornmeal, chives, basil, salt, pepper, extra virgin olive oil.
Cook potatoes in boiling water, when cooked peel and mash it.Once crushed salt and add the starch to obtain a consistent mixture. Mix well, and then create long strings about 3 cm in diameter. Cut into cubes and roll one by one on a fork (to create small cracks that will help the assimilation of the dressing).In a pan with extra virgin olive oil, dry for 10 minutes the tomatoes with salt, pepper, a clove of garlic and chives, thinly sliced . When cooked, add a generous sprinkling of ginger and basil leaves. Bread fillet of grouper with corn flour and fry in olive oil until golden brown. Boil dumplings in salted water, when cooked, put them into the pan with the tomatoes and mix well with the sauce. Serve dumplings with fried grouper fillets over it.
Category gli altri primi | Tags: cernia,DATTERINI,duplings,GNOCCHI,grouper | 3 Comments
16 November 2011 // flaviabi
With the arrival of the cold, the stew at the table is a MUST! And because I am a greedy person, I prepare it according to my taste ….
Ingredients for 4 people:
700 gr. Veal (rump steak)
200 gr. Spare ribs (a rib per person)
1 white onion
1 clove of garlic
1 carrot
1 rib of celery
4 cloves
4 grains of juniper
thyme
1 lt. vegetable broth
5 potatoes
A handful of beans
200 gr. tomato sauce
Half glass of vodka
salt
chili
In a large frying pan with olive oil, sautè onion, garlic, celery and carrot finely chopped. When gold, blend with vodka and add diced veal and pork ribs. Sauté and add the tomato puree, juniper berries, peppercorns, cloves and thyme. Cook on low heat for about 1 hour and a half, adding the broth if needed. Then add diced potatoes and a handful of boiled beans. Continue cooking for another hour, adding salt and chili and broth.
Category Secondi: carne | Tags: ginepro,PEPPER CORN,SPEZZATINO.STEW MEATS | No Comments
14 November 2011 // flaviabi
Last Thursday with Diego, Remi, Sandro, Vincenzo, Antonio and Enrico we began our adventure in the kitchen. Some of them already ”manage” in the kitchen, others are able to obtain the daily meal, but they are all curious, collaborative, and very very funny! To know they capabilities we organized a dinner with some friends and we cooked: spelt soup and artichokes, penne alla Norcina, veal tagliata with a reduction of Montefalco red wine, and parsley potatoes. The result was very satisfactory and we will replicate very soon!
Category Eventi | Tags: Antonio and Enrico,Diego,Remi,Sandro,Vincenzo | 3 Comments
// flaviabi
Ingredients for 4 people:
350 g PASTA (penne)
1 onion
1 clove of garlic
125 gr. cream
200 gr. Sausage’ mixture
chive
oil
black pepper
parsley
white wine
grated parmigiano cheese
In a skillet saute the garlic and onion finely chopped. Pour the white wine and add the sausages, working it with a fork. When the meat is well browned, remove from heat and add the cream, and half a cup of hot water. Boil pasta in salted water and when it is cooked, put it in the pan with the sauce, add the chives and parsley finely chopped, grated cheese and black pepper
Category Primi piatti: pasta | Tags: panna,penne alla norcina,SAUSAGES | No Comments
