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‘Antipasti: vari’ Category

  1. MY PANCAKES

    4 November 2012 // flaviabi

    arvoltlo

    This is a basic dough which can be used for lots of preparation: my pancakes, filled pancakes or whatever!

    1 kg. white flour

    1 lt beer

    oil to fry

    Mix when the flour with the beer to obtain a soft and elastic dough. Do not add any salt or sugar so you can use it for both solution. In my case I did serve it with honey and almonds as dessert, and with a marinade of cherries’ tomatoes with basilc garlic and chilly. Delicious!


  2. BLACK RICE PIE WITH ASPARAGUS CREAM

    27 April 2012 // flaviabi

    tortino nero con crema di asparagi

    cute and good …… and you can taste at the Hosteria Mattta:

    Ingredients for 4 people:

    100 gr black rice

    50 gr. basmati rice

    10-15 asparagus

    4 slices of bacon

    powdered ginger

    salt

    chilli

    wild mint

    olive oil

    4 aluminum molds

    Boil the rice in two separate pots (they have different cooking times). When they are cooked, drain and let cool on a cold surface. separating the grains. Cut the asparagus by removing the last part of the stem. Cut almost to the tip, washers,taking care to keep the tips whole. Boil water with salt, and half a clove of garlic,asparagus, Throw washers and cook. Drain, keeping the water and cook the tipsfor 5-8 minutes, keeping them crisp. Purée the asparagus slices of cooked,adding a little oil, salt and pepper and a few leaves of mint. At this point in twoseparate bowls, whisk the rice: white with ginger powder and a little oil, and blackwith a pinch of salt and a drizzle of olive oil. We are ready to assemble the cake.Butter the ramekins, place a spoonful of basmati rice, black rice on a spoon back and forth through 180 ° in oven for 7-8 minutes. Reversed in the pie plates, place a generous spoonful of cream of asparagus, the tips of asparagus and a slice of bacon you’ve baked in oven grill …… Good!


  3. ARTICHOKES’ CAKE

    2 March 2012 // flaviabi

    torta di carciofi

    Ingredients for 4 people:
    1 package of puff pastry
    5 artichokes
    1 clove of garlic
    1 shallot
    1 lemon
    Half a glass of white wine
    parsley
    Caciottina ( soft cow cheese)
    2 eggs
    salt
    chili

    Finely chop the shallot and garlic and let it brown in a skillet with olive oil. Clean the artichokes from the outer leaves, cut into thin slices and placing them in water with a teaspoon of vinegar. Drain well and cook in the pan with the garlic and shallots, white wine, and salt and pepper. When cooked, remove them from the heat and let cool. Now add the beaten eggs, mixing well, and the lemon juice and parsley finely cut. In a baking dish with nonstick paper, put a layer of puff pastry, the mixture of artichokes, Caciottina cheese cut into cubes, and cover with another layer of puff pastry. Brush the outside with olive oil and bake at 180degrees for 20 minutes.


  4. PECORINO CHEESE WITH ONIONS’ JAM

    16 February 2012 // flaviabi

    pecorino e confetture

    Ingredients for 4 jars about 200 g.each.:
    6-7 big red onions from Cannara (Umbria, 3 bay leaves, 125 gr. White sugar, one lemon juice, one apple, 1 pinch of salt, two tablespoons of oil, chili, coriander.
    Cut into stripes the onions and cook for few minutes with two tablespoons of extra virgin olive oil. Add grated apple, bay leaves, the lemon juice, sugar, salt, 4-5 grains of coriander, chili (according to your taste) and cook for about one hour until everything is reduced, Put in the jar still hot and close tightly.


  5. chicory and goat cheese tart

    15 January 2012 // flaviabi

    crostatine

    Ingredients for 10-12 cm tarts diam.8
    pie crust mix  (brisè) see the recipe here
    2 tomini cheese about 60-70 grams (Tomino is a goat cheese)
    80 gr. chicory
    100 gr. Of spicy salami
    1 clove of garlic
    oil
    salt
    chive
    Boil chicory in salted water . When it is cooked squeeze and sautè in a pan with oil, garlic and salt. Let it cool a bit ’and then cut with a knife, and add in chopped tomini cheese. Roll out the dough and cut it in circle with  a cookie-cutter.Place in a baking pan with non-stick paper and place over each circle the chicory, chives thinly sliced​​, and diced salami. Bake at 180 degrees for 20-25 minutes.


  6. SALAD WITH FRIED CHICKEN

    19 December 2011 // flaviabi

    insalata di pollo fritto

    Easy but tasty appetizer:
    for 4 people
    250 gr. Chicken breast
    60 g of bacon cut into small cubes
    250 g mixed salad
    Almond flakes
    balsamic vinegar
    Horseradish root
    Extra virgin olive oil
    salt
    chili
    One tablespoon of white flour
    frying oil

    Cut the chicken breast into strips and roll them in flour, sifting through the excess flour. Fry in oil until golden. In a pan fry the bacon into small cubes. Prepare a serving dish with the salad, grated over the salad a little ’horseradish, add a teaspoon of almond flakes, a teaspoon of bacon and drizzled with olive oil, salt and balsamic vinegar, put on top the fillets of fried chicken  and serve it


  7. ALTERNATIVE FRIED VEGETABLES AND FRUIT

    11 November 2011 // flaviabi

    uva fritta 014

    It ‘s true : fried are good shoes too! And then I buttercrumbe (with flour, egg, sparkling mineral water black grapes, pumpkin and mango  with homemade spring rolls (rice paper, stuffed with cabbage and carrots), served with sauce soybean and horseradish!
    Perfect oriental atmosphere!


  8. BROCCOLI AND GOAT CHEESE PIE

    3 November 2011 // flaviabi

    tortino di broccoli romani

    Ingredients for 4 people:

    250 gr. Flour
    2 eggs

    25 gr. yeast

    100 gr. Goat cheese
    A pinch of salt
    Chili
    Extra virgin olive oil
    2 glasses of water
    150 gr. broccoli
    12 aluminum molds
    butter
    Stir the flour with the yolks of two eggs, add salt, goat cheese cut into small cubes and the yeast. And two glasses of water. Whip the whites of two eggs and add it to the mixture, being careful to mix it gently. Let it rest for 30 minutes. In the meantime in a pan with salted water, boil broccoli for 15 minutes. Drain well, cut into small pieces and dress with oil and chili and add to the mixture. Butter the molds and put the mixture. Bake at 200 degrees for about 20 minutes


  9. FAGIOLINA DEL TRASIMENO CREAM

    31 October 2011 // flaviabi

    crema di fagiolina del Trasimeno

    Ingredients for 4 people:
    1oo grams. Of fagiolina (Trasimeno beans)

    1 red onion
    1 bay leaf
    2 sage leaves
    1 sprig of rosemary
    2 tablespoons of white wine
    1 clove of garlic
    50 gr. Of bacon
    1 slice of bread
    oil
    salt
    Black pepper (or chili)
    Put in plenty of water all vegetables and fagiolina Trasimeno and boil for 50 minutes. Cut the bacon and the bread into cubes and fry (first) the bacon in a pan and when golden brown add the wine, and then the bread and cook together for a few minutes.When the beans and cooked, drain and pass it in the blender to create a cream, help (if necessary) with a few tablespoons of the cooking water. When the cream is ready add a pinch of salt. Create a lot of spoons for tasting with the cream. Add, on the top,  the bacon and croutons, a little oil and a sprinkling of pepper. This cream is also great on pasta, sauté the cooked pasta with this cream and then serve it with crispy bacon on top!


  10. FAGIOLINA DEL TRASIMENO CROUTONS

    30 October 2011 // flaviabi

    crostoni di pane con la fagiolina

    Ingredients for 4 people:

    4 slices of bread (preferably two days old)
    1 egg
    3 tablespoons of flour
    150 gr. Fagiolina del Trasimeno (Umbria typical beans)
    1 red onion
    Flowers of wild fennel
    salt
    Black pepper (or chili)
    Extra virgin olive oil
    When water id boiling pour the beans and cook for 50 minutes.Drain and dress with extra virgin olive oil, salt, black pepper and an onion cut into thin slices. Stir well and let stand. Beat the eggs, dip the slices and then pass it in flour. Put plenty of oil in a frying pan and fry the bread slices until golden brown. When ready, place the seasoned fagiolina on it , shredded flowers of fennel, a drizzle of olive oil and a sprinkling of pepper.