13 June 2016 // flaviabi
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
Category Antipasti: vari, Le verdure | Tags: Parmesan,spelt.farro.parmigiano | No Comments
30 December 2015 // flaviabi
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 .
Category Antipasti: vari | Tags: ARTICHOKES,carciofi,crostoni,crouton | No Comments
15 May 2015 // flaviabi
to prepare 4 croutons:
4 slices of toast
150 gPhiladelphia cheese cream
80 gr. grated Parmigiano cheese
half glass of Prosecco
1 zucchini
4-5 basil leaves
1 fennel
half lemon juice
extra virgin olive oil
salt
black pepper
With a glass shape the bread and fry both sides few minutes in olive oil. Dry well. In a bowl put the Philadelphia cheese cream, a pinch of salt and pepper, Parmigiano and work well adding Prosecco until creamy. Cut the zucchini into cubes removing the pulp and dressed with oil and salt. In another bowl finely chopp fennel and season with lemon juice. Now spread this cream on fried croutons and add the vegetables and basil.
Category Antipasti: vari, Le verdure | Tags: basilco,CHEESE CAKE,vegetables | No Comments
10 May 2015 // flaviabi
Finally the spring sun gives us the new fresh vegetables, and you just want to eat them raw! So we will prepare this fresh vegetables’ cup
for 4 cups
2 tomatoes
1 fennel
3 zucchini
1 orange
1 lemon
1 bunch of rucola
1 Endives
basil
Sour cream (see recipe)
Mayonnaise (see recipe)
Cut tomatoes into cubes and season with a pinch of salt, and let them to make their own juice.
Cut zucchini into small cubes (if you have too much zucchini pulp delete it, preferably use the green part that remains crispy) and season with lemon juice and a pinch of salt.
Peel the orange and cut into cubes, and collect the juice that it will produce. Use the orange juice to flavor the fennel previously cut into small cubes.
Now put a tablespoon of mayonnaise on the bottom of the cup, add a tablespoon of tomatoes, rucola and endives thinly sliced and season with a little oil, add a tablespoon of orange, sour cream, and complete with the fennel and zucchini.
End with a little olive oil, a pinch of pepper and a basil leaf.
Category Antipasti: vari, Le verdure | Tags: CRUDO IN COPPA,PANNA ACIDA,SOUR CREAM,vegetables | No Comments
1 December 2013 // flaviabi
Thanks to the great group of Friends of Latina! They brought us lots of kiwis (because their manufacturers) so we have prepared this chutney that they tasted with Pecorino cheese but is also great with the roasted meats:
8 ripe kiwi
1 white onion
1 clove of garlic
Fresh ginger in root
2 tablespoons of apple cider vinegar
half apple
salt
Chili powder
8 heaping tablespoons of brown sugar
rosemary
Cut kiwi, onion, apple and garlic into small pieces and place in heat, when it starts to heat up, add some grated fresh ginger, brown sugar, vinegar, salt, plenty of chilli powder and a sprig of rosemary. Cook for at least an hour until the mixture is completely blended and became a puree.
Category Antipasti: vari, le salse | Tags: CHUTNEY,CONFETTURA,KIWI | No Comments
21 October 2013 // flaviabi
We do not like to make the usual ham and melon, so we re-invent 
it:
for 4 people
half a melon
three tablespoons of vodka
two teaspoons of brown sugar
Tabasco
salt
extra virgin olive oil
12 sticks of ham
endive
rocket
cabbage
julienne carrots
Cut the melon into cubes and marinate with vodka, brown sugar, a few drops of Tabasco, and a pinch of salt, for about 1 hour in the refrigerator. After marinating blend the melon and when it is reduced to a puree let it drain in a colander until it lost its liquid. Prepare the 4 separate salads and seasoned to your taste (I recommend soy, balsamic vinegar and olive oil), and put them in layers in a cup. Put two tablespoons of mousse on top and garnish with a few sticks of ham.
Category Antipasti: vari | Tags: ham,insalate,melon,melone,proscitto | 2 Comments
25 February 2013 // 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
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
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
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