29 November 2012 // flaviabi
For 4 people:
4 slices of chicken breast
150 gr. Sausage
3 leeks
25 chestnuts
white wine
thyme
chive
Two tablespoons of milk
salt
Extra virgin olive oil
chili
Boil chestnuts in salted water and when cooked, peel and mash. In a bowl mix sausage,chestnuts and milk until the mixture is creamy. Spread mixture on the chicken breast, cut the leeks into strips and place them in the center. Carefully roll up and secured with a toothpick. Sprinkle with salt, thyme, chives, salt and pepper and cook covered in the oven at 170 degrees for about 30 minutes. In the meanwhile carve the remaining chestnuts and cook in the oven until they are ready to be peeled. Add them to the chicken, with half glass of white wine and continue cooking for another 10 minutes
Category Secondi: carne | Tags: CASTAGNE,CHESTNUTS,CHIVES,pollo,PORRI | No Comments
21 November 2012 // flaviabi
Yes! I love to pick, to clean, to cook and to eat them : mushrooms WHAT A PASSION!!!
Today the wood has been generous and I came back with a basket full of mushrooms, so I did prepare them like this.
Clean the mushrooms and cut into small pieces. Boil half liter of white wine and half liter of white vinegar with a bunch of marine salt and 4 leaves of baley. When it boils put the mushrooms and cook for 4-5 minutes. Drain and when still warm dress with garlic cut into small pieces, wild mint, chives, chili, salt and extra virgin olive oil. Keep the mushrooms in salad for three days putting new dressing every day. Now is time to put the mushrooms in jars with extra virgin olive oil, but unfortunately after three days only few are left…..
Category Antipasti: vari | Tags: ACETO. VINEGAR,FUNGHI,GRASSELLI,MUSHROOMS,olio | No Comments
17 November 2012 // flaviabi
For 4 people:
300 gr. of spaghetti (see the recipe here)
200 gr. prawns
150 gr. cherry tomatoes
Half glass of white wine
Two tablespoons of cognac
150 gr. Of dried fava beans shelled
Fennel seeds or better yet fresh fennel flowers
1 clove of garlic
1 shallot
salt
Extra virgin olive oil (the new one!!)
chili
If you want make spaghetti, otherwise buy it ….. With holy patience shell the prawns and set aside their heads. Blanch the cherry tomatoes in boiling water and peel them. In a pan, sauté the shallots finely chopped and crushed garlic, pour the white wine and add the cherry tomatoes cut into small pieces. Season with salt and pepper and cook for 8-10 minutes add water if necessary. In another deep pan, boil dried fava beans in salted water and white wine until completely mashed, making sure to turn them to prevent them from sticking. At this point mix to obtain a homogeneous cream. Put the heads of the shrimp in a pan with water, salt and pepper and cook for 10 minutes, blend it and strain the mixture that you will add to the cooked cherry tomatoes. Another pan: put a little oil and cook the prawns for 3-4 minutes blending with cognac. We are ready to go: cook the pasta, and when ready sauté in the pan with cherry tomatoes and add the prawns. Put a generous tablespoon of cream of fava beans in the bottom of the pot, add the pasta and serve with a drizzle of olive oil and fennels seeds…. GOOD!
Category Primi piatti: pesce | Tags: fava beans,fave,home made pasta,mazzancolle,prawns,tagliatelle | No Comments
12 November 2012 // flaviabi
Category Senza categoria | Tags: | 3 Comments
5 November 2012 // flaviabi
Category Eventi | Tags: | 2 Comments
// flaviabi
Che belle giornate!!! GRAZIE al Comune di Assisi che con le magiche persone di Francesco, Monica,Marcello e Nadia mi hanno dato la possibilità di divertirmi in cucina con tanta bella gente. La location era meravigliosa: la pinacoteca comunale! 
Che gioia vedere questa sala diventare una cucina, e ospitare tutti gli odori e i sapori della mia cucina. Un grazie speciale anche ai ragazzi e ragazze dell’Istituto alberghiero che si sono dovuti sciroppare una matta come me….già…perchè l’Hosteria Matttta è arrivata ad Assisi!
Category Eventi | Tags: assisi | No Comments
// flaviabi
To make pasta see this
250 gr. Of chickpeas
Rosmary
100 gr. Cherries tomatoes
Basil
Extra virgin olive oil
1 carrot
Half onion
1 glove of garlic
Seller
Keep chickpea s into water for at least 12 hours, then boil in salted water with carrot,selleryonion and half glove of garlic. When cooked mash them (with all vegetables) to obtain a cream, add salt and chili. In the meanwhile cut tomatoes in small pieces and dress with oil,basil and garlic, salt and chili and leave it marinade for one hour. In a small pan put olive oil and rosemary finely chopped and cook few minutes. Now boil the pasta in salted water and when ready sauté in a pan with the cream, add the rosmary oil and chopped tomatoes.
Category Primi piatti: pasta | Tags: ceci,chickpeas,SPAGHETTI ALLA CHITARRA | No Comments
// flaviabi
250 gr. Peeled spelt
1 onion
1 glove of garlic
150 gr. Of sweet pecorino cheese
Seller
Carrot
Parsley
Chili
1 glass of white wine
4 filets of anchovies
In a pan put all vegetables to prepare a vegetable broth. In another large pan put olive oil, onion and garlic finely chopped and let it brown. Now add the white wine and anchovies and stir well until the anchovies are totally melted. Add the spelt and let it cook for ¾ minutes before adding the broth. Keep on adding the broth until the spelt is cooked. Finally add the pecorino in small cubes and the parsley finely chopped.
Category gli altri primi | Tags: farro,pecorino,PECORINO CHEESE,SPELT | No Comments
// flaviabi
To make pasta dough see here, to make the filling for 4 people:
250 gr, lentils from Castelluccio di Norcia
A glasso f white wine
Breadcrub
Half onion
Half garlic
Seller
Carrot
Lots of parsley
2 Bay leaves
2 sage leaves
Chili
1 truffle
Extra virgin olive oil
Honey aromatized with onion
Put lentils in water for 12 hours and then boil in water and wine for 1 hour adding onion, garlic, carrot, seller,bay leaves, sage, salt and chili. When ready mash it to make a cream. Add the breadcrumb to solidificate but please be careful not to make it too strong. Roll the pasta and prepare your ravioli. In a pan put olive oil and garlic and heat, add the grated truffle, chili and salt. When ravioli are cooked pass them into the pan, adding the parsley finely chopped. Serve your ravioli with a taste of honey aromatized with onion. DELICIOUS!!
Category Primi piatti: pasta | Tags: lenticchie,LENTILS,RAVIOLI,TARTUFO,TRUFFLE | No Comments
4 November 2012 // flaviabi
With the basic dough today I prepared this croquettes filled with sweet pecorino cheese rolled into a slice of bacon and the fried in oil….
Category Antipasti: vari | Tags: BACON,pancetta,pecorino | 5 Comments
