25 February 2013 // flaviabi
Venerdì 22 Febbraio: CENA
- Involtini di melanzana con rucola, crostino caldo con crema di fave e pecorino
- Penne con sugo di funghi, basilico e zenzero
- Pepite di pollo al mais e pinoli con maionese aromatizzata
- Patata farcita con Cavolfiori al gorgonzola
- La torta al fondente
Sabato 23 Febbraio : PRANZO
- Foglia di cavolo farcita
- SPAGHETTI ALLA CHITARRA AGLIO OLIO E PEPERONCINO CON SPUMA DI PANNA E LIMONE (senza uova)
- RAVIOLI LENTICCHIE E TARTUFO
- LASAGNE AL RAGU’ DI VERDURE E CURRY(solo rossi)
- INSALATA DISPETTOSA
- La tortina di mele con la crema al porto
CENA
- Minestra di frittatine al tartufo
- Zuppa di farro
- Tortucce con salsa piccante
- Polpettine di verdure al mais
- strudel DI RAPI con fonduta di formaggi
Domenica 24 Febbraio : PRANZO
- Involtini di bieta e crema di ceci con salsa al limone e emulsione di acciughe
- Fusilli alla crema di cavolfiore e ricotta salata
- Hamburger di lenticchie con insalata di patate e verza rossa
- Torta alle pere e yogurt
- La frutta in spuma bianca
- Le ricottine farcite
Category Eventi | Tags: CLAUDIO TRUPIANO,CORSO CUCINA,FLAVIA BISCARINI,hosteria mattta,Umbria | 9 Comments
// flaviabi
1 lemon
parsley
One tablespoon of mustard
salt
sugar
oil
Half a glass of water
Put the water in a saucepan with the lemon juice the zest cut into strips (making sure to carefully remove the white). Bring to a boil and add a pinch of salt, a teaspoon of sugar, finely chopped parsley and mustard. Mix well and after about 6-8 minutes of cooking remove from heat and add a drizzle of olive oil.
Category le salse | Tags: LEMON' SAUCE,limone,SALSA AL LIMONE,SENAPE | No Comments
// flaviabi
140 gr. flour
150 gr. plain yogurt
80 g sugar
50 g butter
2 eggs
1 teaspoon of vanilla
1 kg of pears
100 gr. Chopped hazelnuts
Pour into a bowl the flour, sugar, and egg yolks, when well fitted add egg whites, yogurt, vanilla and melted butter. Peel pears and cut into thin slices. and thinly sliced pears (ripe but firm) and add to the mixture. Also incorporates the finely chopped hazelnuts in a food processor (you can buy them already ground into flour). Pour the mixture into a cake tin (MD 24 cm) greased and floured and bake in a preheated oven at 180 degrees for 30 minutes. Sprinkle the pear cake with icing sugar and serve
Category I dolci | Tags: CAKE,DESSERT,PEARS,PERE,TORTA PERE E YOGURT,YOGURT | No Comments
// flaviabi
For 4 people:
250 gr. lasagna
1 small cauliflower
2 courgettes
2 carrots
1 onion
2 tomatoes
6-7 chard leaves
1 eggplant
A clove of garlic
white wine
oil
curry
basil
fresh chive
chili
To make the pasta dough follow this recipe. Cut all the vegetables into small cubes, and cook each vegetable with a single dedicated pan. (don’t stress and use always the same!). So with a little oil pass each vegetable in a pan, with a brilliant fire, adding a splash of white wine if needed. When the vegetables are cooked, put them in a strainer to strain the cooking liquid. Now take a large skillet, put little olive oil, garlic and onion thinly sliced. Sautà and add all the vegetables, salt, pepper, basil leaves, finely chopped chives and cook for a few minutes, mixing well. In a bowl, melt a tablespoon of curry in hot water and add to the vegetables. In the meantime boil the water and cook the lasagna for few minutes, leaving the amount needed for the last layer NOT COOKED. At this point we can prepare the lasagna : in three layers, leaving the latter with uncooked pasta and without any seasoning. Bake and cook for 10-12 minutes, spraying the upper layer with the filtered liquid vegetables, few minutes before serving.
Category Primi piatti: pasta | Tags: BIETOLA,LASAGNE AL RAGU' DI VERDURE,LASAGNE ALLE VERDURE,melanzane,VEGETABLES' LASAGNA,zucchine | 2 Comments
// flaviabi
For 4 people:
320 gr. Fusilli (short pasta)
250 gr. cauliflower
1 onion
1 clove of garlic
Fresh chives
basil
milk
white wine
ginger
150 gr. Salted hard Ricotta
Sauté finely chopped onion in the pan, crushed garlic, a few leaves of basil and grated ginger. Pour in the white wine and add the cauliflower. Bring to a lengthening cooking with milk and water (in equal amounts). Season with salt and when cooked, pass them to the blender. When the pasta is cooked, drain and put it in the pan with the cauliflower puree, add the grated ricotta and chives thinly sliced.
Category Primi piatti: pasta | Tags: CAULIFLOWER,cavolfiori,fusilli,pasta,RICOTTA CHEESE,RICOTTA SALATA,zenzero | No Comments
// flaviabi
Round eggplants
fresh basil
soft Pecorino cheese
balsamic vinegar
brown Sugar
Juniper berries
Cloves
salt
Cut the eggplant into slices about 2 cm. Soften the eggplants’ slides into a the grid, two minutes per side. When cooked, put a pinch of salt, place in the center of a basil leaf and a stick of pecorino cheese. Roll up and secure with a toothpick. Put the balsamic vinegar in a pan, with a teaspoon of brown sugar, two / three juniper berries, a clove and boil on low heat for about 30 minutes, to evaporate the vinegar and make a cream. Pass the rolls of eggplant in the oven at 180 degrees for 7-8 minutes and serve hot with a few drops of balsamic reduction.
Category Antipasti: vari, Le verdure | Tags: basilico,EGGPLANTS,INVOLTINI DI MELANZANE,melanzane,pecorino | No Comments
// flaviabi
salad Lettuce
red chicory
arugola
slice of bread
Gorgonzola cheese
2 oranges
Dried berries
Brown Sugar
Chili powder
parsley
basil
grain of Almonds
balsamic vinegar
oil
Soy sauce
Wash salads carefully. Toast the slices of bread in the oven and when still warm, spread with gorgonzola cheese and then cut into cubes. Mix the salads. Add the basil and the parsley. Peel an orange and cut into small cubes. Shredded orange peel and caramelize in a pan with brown sugar and a sprinkling of chili. Squeeze the juice of the second orange and mix it with olive oil, soy sauce and a teaspoon of balsamic vinegar and season the salad with the dressing. Serve the salad garnished with bread with gorgonzola cheese, oranges into cubes, the grains of almonds, dried berries and candied orange filangeè.
Category Le verdure | Tags: ARANCE,arancia,ARUGOLA,INSALATA DISPETTOSA,INSALTA DISPETTOSA,orange,radicchio,rucola,SPITEFUL SALAD | No Comments
// flaviabi
For each guest:
1 potato
50 gr. cauliflower
50 gr. Spicy gorgonzola
1 shallot
Two tablespoons of white wine
chive
milk
salt
black pepper
Boil the potatoes halfway. Cut into two parts and dig the flesh. Sauté the finely chopped shallots in a pan with extra virgin olive oil, pour in white wine and add the cauliflower cut into small pieces. Put milk and water while cooking if needed. At the end of cooking, add the pulp of potatoes, season with salt ,pepper and chives. Knead the mixture coarsely with a fork, and fill the half potatoes. Before re-pair the two halves put a teaspoon of blue cheese in the center. Wrap potatoes in aluminum foil and put them in a very hot oven before serving: must arrive at the table “hot”!
Category Le verdure | Tags: cavolfiori,gorgonzola,patate,potatoes,ROMAN CAULIFLOWERS | No Comments
// flaviabi
For 4 people:
200 gr. Spelt
1 courgette
white wine
1 potato
1 tomato
1 stalk of celery
1 onion
1 clove of garlic
oil
salt
chili
Soja
Diced ham or bacon
grated pecorino cheese
If the spelt is hulled does not require soaking, otherwise it must be placed in water for 6 hours.
Cut the onion fine and fry in olive oil with garlic. Pour in the white wine. Add the spelt and a glass of water.Cut all the vegetables into small cubes and add them to the spelt keep on cooking adding water, salt and chili for about 80 minutes. When cooked, add a tablespoon of soy sauce and serve with diced ham and grated pecorino cheese.
Category Primi piatti: le zuppe | Tags: farro,SPELT,SPELT SOUP,ZUPPA DI FARRO | No Comments
// flaviabi
cabbage
Buffalo mozzarella
ham
Fresh Black truffle or truffle sauce
laurel
garlic
onion
white wine
Prepare the steamer adding the water with a glass of white wine, sliced onion, a clove of garlic and 2/3 bay leaves. Steam the cabbage leaves over this flavored water. When cooked, put a slice of ham, a strip of buffalo mozzarella and grated black truffle. Roll it and heat in the oven before serving to allow the mozzarella to melt
Category Antipasti: vari | Tags: CABBAGE,CAVOLO FARCITO,CAVOLO NERO,ham,mozzarella,prosciutto,TARTUFO,TRUFFLE | No Comments
