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‘Antipasti: vari’ Category

  1. SPELT PIE

    13 June 2016 // flaviabi

    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


  2. CROUTON WITH ARTICHOKES

    30 December 2015 // flaviabi

    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 .


  3. VEGETABLES’ CHEESE CAKE

    15 May 2015 // flaviabi

    cheese cake al parmigianoto 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.


  4. SPRING VEGETABLES’ CUP

    10 May 2015 // flaviabi

    crudo in coppa

    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.

  5. KIWIS’ CHUTNEY

    1 December 2013 // flaviabi

    kiwiThanks 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.


  6. MELON’ MOUSSE WITH SALAD

    21 October 2013 // flaviabi

    We do not like to make the usual ham and melon, so we re-invent varie 1 003it:

    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.


  7. EGGPLANTS’ ROLLS WITH PECORINO CHEESE

    25 February 2013 // flaviabi

    involtini melanzane

    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.


  8. CABBAGES’ ROLLS

    // flaviabi

    foglie di cavolo farcite

     

    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


  9. MUSHROOMS : WHAT A PASSION!

    21 November 2012 // flaviabi

    grasselli

    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…..


  10. PECORINO CHEESE AND BACON PANCAKES

    4 November 2012 // flaviabi

    crocchette di pecorino e pancetta

    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….