28 December 2011 // flaviabi
This is a typical Umbrian Christmas cake …. A whack of calories, and thanks God Christmas comes once a year! Today went to cook it with my mother to enjoy the joy of the transfer of traditions!
Ingredients:
1 kg. of sugar
400 gr. pine nuts
1 glass of water
1 small bag of vanilla
5 tablespoons of unsweetened chocolate powder and a chocolate cube for grating
few tablespoons of flour
1 slab of marble (!)
Place the sugar and vanilla in a large pot with a glass of water and bring to a boil Wet pine nuts in hot water and then pass them in the flour, sifting through the excess flour and add them to the boiling sugar. Cook for 20 minutes, stirring to prevent sticking. Sprinkle the marble slab (and if you do not have it you can not do …) with sugar and flour. Remove from heat and divide the mixture into two pots: in one add the chocolate powder and the grated cube. Pour the mixture on the marble and sprad it about 4-5cm. Let cool and then cut into cubes.
Category I dolci | Tags: NATALE,PINE NUTS,PINOCCATE,PINOLI,ZUCCHERO | No Comments
// flaviabi
In Umbria, we serve parmigiana of cardoons (said the hunchback) at Christmas lunch, and this is Emiliana’ recipe (my Mom)….. and it is superb:
1 bunch of cardoons
400 g of peeled tomato
2 eggs
200 gr. bechamel
200 gr. Grated Parmigiano cheese
1 onion
1 clove of garlic
250 gr. minced pork
salt
chili
white flour
Oil for frying
Peel the cardoons from external filaments and then cut into sticks about 10cm.keep in water and lemon. Boil water and cook them for 15 minutes. When ready drain and then pass into beaten eggs and the into flour, and fry in oil. While cooling the cardoons, prepare the sauce. In a large saucepan, sauté the onions in oil and garlic, finely chopped. Add the meat and cook for 10 minutes. Add the tomato puree and cook for about 30 minutes and only then add the bechamel sauce. In a baking dish make a layer of fried cardoons, sprinkle with the Parmigiano and a generous ladle of sauce … and so on until completion. Bake at 200 degrees for about 30 minutes.
Category Le verdure | Tags: cardi,cardoons,gobbi,parmgiana | No Comments
27 December 2011 // flaviabi
Christmas is not a party if I do not eat my mom’s Cappelletti! And I could eat an amazing amount of it! The recipe of my mom (I copy accurately from her cookbook as a last recipe) is as following:
“What it means to became old, I forgot to write recipe for Flavia. I do it in my own way. First of all I do not cook the meat, I ask the butcher to grind
Chicken breast gr.100
veal gr.100
100 gr pork
ham gr.100
Mortadella gr.100
when the meats’ dough is ready add Parmigiano (abundant), salt,pepper and put 4 eggs according to the density.
Then it takes patience to make Cappelletti….good luck. Ciao Flavia ”
THEN COOK THEM IN MEAT’ BROTH
Thanks Mammolina!
Category Primi piatti: le zuppe, Primi piatti: pasta | Tags: HOME MADE CAPPELLETTI,I CAPPELLETTI IN BRODO | No Comments
26 December 2011 // flaviabi
This year I decided to do an edible gift, and since it is important the thought, I think mostly for me! …. and then my little gift was made:
Himalayan pink salt is a salt-marine fossils formed more than 200 million yearsago and is the purest salt has always been known and used in the East for its special characteristics and properties. It is extracted by hand from the Himalayanmines (mines Khewra region of Pakistani Kashmir) and is very pure, completely free of any contamination - is then washed and dried in the offshore waters - then led to the valley by steam train. The Himalayan salt is crushed stone in its original purityand is not subject to any refining, is exempt from environmental contamination: itpreserves intact its natural mineral wealth. To avoid unnecessary curses (!) I alreadyground for you …
OIL-POMEGRANATE This dressing is ready for salads, there is no other acid component (so no vinegar!) As well as the great pomegranate flavor, also gives a pleasant sour taste.
HOT SAUCE-This is my passion: it is very spicy! One teaspoon is enough to”spice up” the pasta sauce. I mix it with mayonnaise for fish, or for sandwiches, but it is also good on grilled vegetables or roasted meat.
Biscuits GINGER AND CINNAMON-What can I say? bit hard… But I like so much!
SALTED ALMONDS-Waiting to eat with a glass of Prosecco wine ….
Category Eventi | Tags: Christmas present,regalo di Natale | No Comments
24 December 2011 // flaviabi
Well! Finally Christmas is at the door and we are still all busy in organzing presents, lunch,dinner and welcoming lots of people coming! Next days I will post all what I prepared …and believe me it’s a lot! I do wish you all my best, and I want to thank all friends following me, tolerate or supporting me! Merry Christmas to everybody!
Category Eventi | Tags: | No Comments
22 December 2011 // flaviabi
Category Eventi | Tags: AMICI,CENA,DINNER.CHRISTMAS,FRIENDS,NATALE | No Comments
// flaviabi
… And pasta is always pasta! Tonight guitar spaghetti with mussels:
for seasoning: shelled mussels (which made them open in a pan with half a glass of white wine-I beg you, keep the cooking liquid , you will use it later), garlic, scallions, ripe vine tomatoes, tomato paste , grated lemon peel, pepper, parsley, olive oil and ginger. Fry the garlic in the oil, add the shallot and cook a few minutes. Now put the chopped tomatoes and the concentrate (two tablespoons)and cook adding the liquid of mussels. A few minutes of cooking, add the mussels, salt and pepper, grated lemon zest and grated ginger (4 grated of a root are enough!).Sauteè the spaghetti in the sauce and sprinkle with parsley before serving.
Category Primi piatti: pesce | Tags: cozze,MUSSELS,SPAGHETTI | No Comments
// flaviabi
Good and easy: boil the potatoes halfway, cut them into slices about 3-4 cm. and fry in oil until golden brown. In oven grill cook the pepper and peel it when cooked, season with oil, salt, chives, and cut into stripes. Dip the shrimp in cornmeal and fry in oil. Now put over each slice of potato a fried shrimp and a fillet of red pepper.
Category Antipasti: pesce | Tags: mazzancolle,patate,PEPERONI,PEPPER,potatoes,SHRIMPS | 2 Comments
// flaviabi
The ingredients are: sheets of rice paper (buy it in Asian shops ready), cabbage /sauerkraut and sour ( I suggest you to buy it in the can), prawns.
Soak rice in water to soften the paper, put a bunch of cabbage and a shrimp, carefully roll up and fry in hot oil. Serve with hot sauce.
Category Antipasti: pesce | Tags: INVOLTINI PRIMAVERA,SPRING ROLLS | No Comments
19 December 2011 // flaviabi
Easy but tasty appetizer:
for 4 people
250 gr. Chicken breast
60 g of bacon cut into small cubes
250 g mixed salad
Almond flakes
balsamic vinegar
Horseradish root
Extra virgin olive oil
salt
chili
One tablespoon of white flour
frying oil
Cut the chicken breast into strips and roll them in flour, sifting through the excess flour. Fry in oil until golden. In a pan fry the bacon into small cubes. Prepare a serving dish with the salad, grated over the salad a little ’horseradish, add a teaspoon of almond flakes, a teaspoon of bacon and drizzled with olive oil, salt and balsamic vinegar, put on top the fillets of fried chicken and serve it
Category Antipasti: vari | Tags: BALSAMIC,CHICKEN,insalata,pollo,RAFANO,SALAD | No Comments
