29 February 2012 // flaviabi
This is a dish that I have to eat alone, because I love it and I have no restraint!
Ingredients for 4 people
For eggs in purgatory: 4 eggs, 300 gr. Canned tomatoes, 3 onions, basil, olive oil,salt and pepper
For the cake: 4 large potatoes, 150 gr. Gorgonzola cheese, salt
Boil the potatoes and when well cooked, peel and break them coarsely with a fork. Mix with gorgonzola cheese into cubes, season with a little ’salt. Put the mixture into a baking pan with nonstick paper, adjusting it without crushing it.Bake at 180 degrees for about 30 minutes (must be dry and crunchy!).
In the meanwhile in a skillet with oil, cook the onion thinly sliced, stretch with water if necessary. When soft add tomatoes and continue cooking for 10 minutes. Add salt and pepper, and create small holes where you’re going to break eggs. Cover with a lid and cook for 4-5 minutes on low heat. Before serving, put the basil on top.
Category Le verdure | Tags: BASIL,CANNED TOMATOES,EGGS,potatoes,TORTINO DI PATATE,UOVA AL PURGATORIO | No Comments
// flaviabi
Ingredients for 4 people:
3 eggplants
4 tomatoes
parsley
basil
oregano
thyme
chive
salt
chili
Olive oil
Cut the eggplant into slices 2 cm high. And arrange them in a baking pan with nonstick paper. Cut the tomatoes into thin slices and place the tomatoes on top. Sprinkle with finely chopped herbs, salt and pepper, and drizzle with oil. Bake at 200 ° for 20 minutes, until the tomatoes are dried.
Category Le verdure | Tags: EGGPLANTS,HERBS,melanzane,oregano,POMODORI,tomatoes | 2 Comments
28 February 2012 // flaviabi
Spicy apple jelly
1.5 Lt Water
Apples 1 kg
6/7 Long Hot Peppers
900 Gr white Sugar
Place in a pan the water, apples and chopped chilies(also cut) and let everything boil until apples are soft.
Now, retrieve all the liquid by filtering with a tightly woven sieve and place a weight on apples for a few hours (a pot of water).
Toss the apples and boil the liquid with the sugar until it reaches the right consistency of gelatin.
To check the consistency just put a drop of jelly on a plate looking like slipping away, when it does slow the jelly is ready to be put, still hot, into sterilized jars.
Category le salse | Tags: apples' jelly,gelatina di mele | No Comments
27 February 2012 // flaviabi
In winter the cabbage family is really at its peak, and Roman cauliflowers are also really wonderful to see not only to eat.
250 gr. Carnaroli rice
100 gr. Of Roman Cauliflower
50 gr. Sausage meat
1 red onion
1 clove of garlic
Half a glass of dry white wine
thyme
oil
vegetable broth
grated parmesan cheese
salt
chili
Boil cabbage in salted water for 10 minutes. When you are ready, put them in a pan with oil and garlic and sausage and cook for a few minutes to flavor well. In another pan, put onion finely chopped and fry in olive oil, when golden toast rice until it sizzles. At this point, pour the white wine, add the cabbage and continue cooking with vegetable broth. Before serving, add thyme and pepper and grated Parmesan at will!
Category Primi piatti: il riso | Tags: CAVOLO ROMANO,cipolla,ONION,RISOTTO,ROMAN CAULIFLOWERS,THYME,timo | No Comments
21 February 2012 // flaviabi
I suggest you consider three per person because are very tasty! Balsamic vinegar (1 bottle=250 ml ), a knob of butter, salt.
Peel the shallots and cook over high heat few minutes with a knob of butter, season with salt . Cover with the balsamic vinegar, cover with a lid and cook over low heat about 30 minutes.
Category Le verdure | Tags: aceto balsamico,BALSAMIC VINEGAR,SCALOGNI,SHALLOTS | No Comments
20 February 2012 // flaviabi
Mom is always THE MOTHER and mine, Emiliana, has turned 90 years and we (here’s the kitchen staff!) 
celebrated all together like this:
Vegetable strudel with melted cheese and hot sauce
Tomatoes, anchovies and capers
colorful salad
Risotto with Taleggio cheese and orange
Gnocchi with turnip tops
knuckle of pork
shallots with balsamic vinegar
Emiliana’s birthday cake - sponge cake stuffed with cream and cream
amaretto parfait
orange and dark chocolate cake
Category Eventi | Tags: COMPLEANNO,dolci,GNOCCHI,INSALATA COLORATA,pomodorini,RISOTTO,STINCO,TALEGGIO | 6 Comments
// flaviabi
Ingredients for 4 people:
250 GR. Carnaroli rice
150 gr. Taleggio cheese
2 oranges
1 onion
1 clove of garlic
Half a glass of white wine
A knob of butter
1 lt. vegetable broth
chive
salt
Peel the oranges and cut into thin strips (julienne) and boil in water for about10 minutes. Sauté the onion and garlic finely chopped , with a knob of butter. When brown wet with the juice of one orange and toast the rice in pan. When the rice”squeaks”, moisten with white wine and continue cooking, with the juice of the second orange and vegetable stock. When almost cooked, add the diced taleggio cheese and oranges julienne, season with salt and sprinkle with chives.
Category gli altri primi | Tags: orange risotto,risotto taleggio e orancia,tALEGGIO CHEESE | No Comments
// flaviabi
If your guests are great eaters, consider a knuckle of pork per person, otherwise just one for two people. Then you need plenty of sage and rosemary, garlic, salt, black pepper and a good dry white wine (at least a liter) and olive oil.
Finely chop sage, rosemary and garlic and mix with plenty of salt and pepper. Spread this mixture onto a sheet of baking paper and roll the knuckles over it. Let rest in refrigerator for at least 12 hours to season. Then put them in the baking pan with a little oil and bake at 200 degrees for about 30-40 minutes, being careful to turn to brown on all sides, add white wine and cover with aluminum foil and bake at 200 degrees for about 1 hour and a half. Remove the aluminum foil and finish cooking for another 20-25 minutes.
Category Secondi: carne | Tags: Roasted knuckle of pork in white wine,STINCO DI MAIALE AL VINO BIANCO,vino bianco | No Comments
18 February 2012 // flaviabi
I am lucky to live in Umbria, because I can eat lentils from Castelluccio di Norcia: small, tasty, crunchy cooking ….. what a delight!
Ingredients for 4 people:
200 gr. Dried lentils from Castelluccio di Norcia
1 onion
2 bay leaves
1 clove of garlic
ginger in powder
A tablespoon of tomato paste
½ lt. Vegetable stock
4 potatoes
salt
oil
chili
parsley
Let the lentils soak for 12 hours and then boil in salted water for 25 minutes. In the meantime, brown in oil onion and garlic finely chopped. Add tomato paste and a ladle of water and lentils previously boiled .Cook about 25 minutes, with bay leaves and ginger, adding broth of necessity. Season with salt and pepper. Boil potatoes in water when are cooked, cut into slices about 1 cm high, and arrange on a serving plate. Dress with extra virgin olive oil, salt and finely chopped parsley. When lentils are cooked, pour over the potatoes and serve hot.
Category Le verdure | Tags: GINGER,LENTILS,PMODORO,potataoes,zenzero | No Comments
16 February 2012 // flaviabi
Ingredients for 4 jars about 200 g.each.:
6-7 big red onions from Cannara (Umbria, 3 bay leaves, 125 gr. White sugar, one lemon juice, one apple, 1 pinch of salt, two tablespoons of oil, chili, coriander.
Cut into stripes the onions and cook for few minutes with two tablespoons of extra virgin olive oil. Add grated apple, bay leaves, the lemon juice, sugar, salt, 4-5 grains of coriander, chili (according to your taste) and cook for about one hour until everything is reduced, Put in the jar still hot and close tightly.
Category Antipasti: vari, Seasons’ Conserves, le salse | Tags: confettura di cipolle di Cannara,onions' jam,pecorino di pienza | No Comments
