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tortino-di-zucchine-e-ricotta
ZUCCHINI AND RICOTTA PIE
cicoria e fave
Wild chicory and fava beans’ cream
zuppa broccolin
BROCCOLI ROMANI SOUP
tortino di farro
SPELT PIE
cannelloni
VEGETABLES’ CANNELLONI
paccheri
PACCHERI WITH ASPARAGUS CREAM
  1. ZUCCHINI AND RICOTTA PIE

    29 April 2017 // flaviabi // No Comments

    tortino-di-zucchine-e-ricotta

    tortino-di-zucchine-e-ricotta

    For 4 people
    
    
    1 roll of puff pastry
    3 zucchini
    1 onion
    6/8 pumpkin flowers
    Fresh ginger
    250 gr. Ricotta cheese
    2 eggs
    5 slices of Emmental
    Extra virgin olive oil
    Wild Mint
    salt
    Chili pepper
    Cut the zucchini into strips, cut only the green outside and keep the pulpapart. Soak in a pan with oil, 
    finely chopped onion, add the zucchini fillets, a generous grated ginger and wild mint and bake with 
    brilliant fire for about 8-10 minutes, keeping the zucchini crispy. In a bowl put the ricotta cheese with 
    the two eggs, the zucchini pulp, salt and chili pepper and grind it all. Place the puff pasty in a baking 
    tray and place the flowers, add the slices’ cheese and cover with cooked zucchini then  spread with ricotta 
    cream. Cook in the oven at 200 ° for 15 minutes covered with aluminum paper, then open and finish cooking 
    for another 20 minutes.

  2. Wild chicory and fava beans’ cream

    27 March 2017 // flaviabi // No Comments

    cicoria e fave

    The original recipe wants dry fava beans, but I could not resist to the spring and I used fresh ones: so arm yourself with patience and start to peel!

    400 grams of fresh fava beans

    400 gr of wild chicory

    1 clove of garlic

    3 spring onions

    Chili pepper

    White wine

    In a pan with extra virgin olive oil, put fresh onions cut into strips, saute’ slightly and add the shelled beans. Season with salt and pepper and cook for about half an hour, adding hald glass of hite wine and  hot water if needed. Blanch the chicory in salted water, when it is cooked, drain and squeez. In a skillet with oil fry the garlic and saute’ the chicory, adding salt. Ready to bring to the table: blend half  beans, create a nest with the  chicory and put , in the center, the mashed beans, and whole beans to the side. In this case I added the Norcia ham, but also suggested  with marinated anchovies.


  3. BROCCOLI ROMANI SOUP

    28 December 2016 // flaviabi // No Comments

    zuppa broccolin

    zuppa broccolin

    … After the big meals we had during Xmas days we just nee a soup , not sad but brilliant and tasty:
    for 4 people:

    400 grams of Romani broccoli

    1 spring onion

    1 small potato

    fresh ginger

    pink pepper

    salt

    extra virgin olive oil

    Chili pepper

    Boil the broccoli in salted water for about 15 minutes. In a pan put a tablespoon of oil, the onion cut into strips, diced potatoes and a small piece of fresh ginger. Cook gently adding a bit of the cooking water broccoli. Now add the broccoli, cover with the cooking water, add salt and pepper and finish cooking for about 15 minutes. Blend all the ingredients and serve with pink pepper and a drizzle of olive oil.


  4. SPELT PIE

    13 June 2016 // flaviabi // No Comments

    tortino di farro

    tortino di farro

    You wil need:
    1 portion of puff pastry

    250 grams of pearl barley

    1 egg

    2 tablespoons grated Parmigiano cheese

    100 gr . Ham

    Oil

    salt

    chilli

    Boil the spelt in salted water . Drain and when cold , add salt, oil , chilli, parmigiano e cubes of ham . Mix everything well. Cover the baking molds with the pastry , fill it with the mixture and bake at 180 degrees for 10 minutes . Now add a tablespoon beaten egg over each pie and finish cooking


  5. VEGETABLES’ CANNELLONI

    31 May 2016 // flaviabi // No Comments

    cannelloni

    cannelloniIngredients for 4 people:

    300 gr. Of PASTA (see recipe here)

    150 gr. zucchini

    1 eggplant

    1 onion

    fresh ginger

    Rosemary

    White wine

    Red peppers

    Olive oil

    salt

    chilli

    For the fondue:

    cream

    parmigiano

    soft goat cheese

     

    Cut the eggplant into slices ( 2 cm) and cook in oven at 200 degrees for about 10 minutes; remove from oven and still warm, season  with olive oil, salt and pepper, and let stand covering them with plastic wrap. In a frying pan with olive oil, sauté the onion with grated fresh ginger; pour in the white wine and add the courgettes. Cook on a brilliant fire because the zucchini has to remain crispy. When cooked, add the rosemary and salt and chilly- Blend half the zucchini and add the puree to the others. Grill the peppers  in oven  until they become black. At this point, peel them and cut them into strips. Season with olive oil and salt. Prepare the fondue in “bagnomaria”, mixing cream, goat cheese and parmigiano, up to compose a liquid sauce, if necessary, add hot water. In a pot with salted water cook the pasta rectangles for about 5 minutes, drain and then start to prepare the cannelloni. At the center of the rectangle put the slice of eggplant, a generous tablespoon of zucchini and roll. Bake at 180 degrees for 8-10 minutes until the cannelloni become crispy and serve with cheeses’ fondue and fillets of peppers.


  6. PACCHERI WITH ASPARAGUS CREAM

    8 May 2016 // flaviabi // No Comments

    paccheri

    paccheriSome guests at the Hosteria have particularly enjoyed the pasta we served , and then here we go with the recipe!

    For 4 people

    400 gr. Paccheri
    250 gr. Mixed ricotta cheese (cow and sheep)
    200 gr. Asparagus (in my case wild ones)
    80 gr. Of smoked scamorza cheese
    Basil (a lot!!!)
    Marinated anchovies
    Thyme
    Garlic
    White wine
    Extra virgin olive Oil
    Salt
    Chili
    Clean the asparagus until you reach the “tenacious”: cook in a pan with olive oil, garlic, salt and pepper and Cook, adding white wine. Tied together the hard parts of the asparagus and cook in salted water (add a glass of white wine!): you’ll use this water to boil the pasta. In the meanwhile the asparagus tips are cooked: Add ricotta cheese, thyme and basil, season with salt and pepper, add scamorza smoked cheese cut into small pieces and blend everything until you have created a cream … Suggestion: If the cream is too runny use the breadcrumbs. Boil the pasta 8 minutes and dry it, still hot (otherwise it will close) fill it with the cream of asparagus. Place them upright on a baking sheet and baked until golden brown. Create a sauce of basil, salt and olive oil working everything in a blender. At this point serve the pasta with basil sauce and marinated anchovies.


  7. CHICKEN ROLLS

    5 March 2016 // flaviabi // No Comments

    involtini di pollo

    involtini di polloFor 4 people

    8 thin slices of chicken breast

    300 gr. Butter

    chives

    Spicy gorgonzola

    corn flour

    1 egg

    Salt

    Pepper

    In a bowl, mix the butter with the gorgonzola and add chives, finely cut. Spread the mixture on the slices of chicken and roll up and fasten with a toothpick. Pass the rolls in beaten egg first and then in the cornmeal, seasoned with salt and pepper. Bake at 200 degrees for 20-25 minutes.


  8. UMBRIA CARNIVAL CAKE

    20 January 2016 // flaviabi // No Comments

    IMG_20160120_121028

    IMG_20160120_121028

    ingredients
    8 eggs – 8 tablespoons olive oil – 8 tablespoons sugar – 16 tablespoons of flour ( in this case I used rice flour) 1 small glass of anisette and / or rum 1 grated lemon peel 1 teaspoon baking powder honey and alchermes to garnish
    Work together the flour , baking powder , olive oil , lemon zest , sugar and liquor . Knead well for several minutes , to form a consistent dough. If necessary add a little ‘ flour or milk. .Let the mixture stand for about an hour . Heat a large pan with oil seeds . Take a spoonful of the mixture and dip it in hot oil . When they are puffed and golden extract them and place on a paper towel to dry. Season with alchermes or honey


  9. CROUTON WITH ARTICHOKES

    30 December 2015 // flaviabi // No Comments

    crostoni ai carciofi

    crostoni ai carciofi

    For 4 persons

    4 slices of bread (preferably two or three days old)

    4 artichokes

    4 eggs

    1lemon

    Salt

    Chilly

    White wine

    Garlic

    Thyme

    Parsley

    Extra virgin olive oil

    White flour

     

     

    Wet the slides of bread into water and white wine, then pass them first into flour and then into beaten eggs and then fry, until crispy.

    In a frying pan with olive oil and garlic, cook the artichokes cut into thin strips, add thyme and parsley, salt and pepper and cook adding some white wine. When almost cooked, add two beaten eggs and lemon juice. Do not coagulate the egg while cooking but let remain creamy and soft. Put this artichoke cream on fried bread and passed all in the oven (grill) for a few minutes .


  10. RAVIOLI WITH PUMPKIN AND TRUFFLES

    16 December 2015 // flaviabi // No Comments

    DSC_0710

    450 gr. pumpkin
    A glass of white wine
    A medium potato, boiled (about 125 grams)
    breadcrumbs
    Half onion
    a clove of garlic
    Celery
    Carrot
    Abundant Parsley
    Two bay’ leaves
    Two sage’ leaves
    chilli
    1 black truffle
    Extra virgin olive oil
    Lemon zest
    Fresh ginger
    Honey flavored with onion
    Dice the pumpkin and cook in the oven at 220 ° with water and wine with celery, carrot, onion, garlic, sage and bay leaf until soft (about 20-25 minutes), adding salt and pepper. When cooked, add the boiled potato, and then blend the whole (by removing the bay leaves) to create a puree. Now add the breadcrumbs to solidify the mixture, but please do not let it become a brick !!! Grate half of the truffle ( be generous) and add it to the pumpkin puree. Roll out the dough and prepared ravioli putting a teaspoon of mixture : make them small, so they are more and more appreciated. In a large skillet warm up the oil with garlic and let it heat and add the remaining grated truffle and mix well. Add with grated fresh ginger and lemon zest. Finely chop the parsley and when ravioli are cooked ravioli sauteè in this pan and season with pepper and the chopped parsley. Serve the ravioli with a drizzle of honey flavored with onion … ..BUONISSIMI!