30 October 2011 // flaviabi
An unusual starters while friends are waiting to eat…
Ingredients for 4 people:
150 gr. chickpeas
Plenty of olive oil
salt
5 leaves of sage
1 sprig of rosemary
black pepper
After having soak the chickpeas for 12 hours, boil in water for 1 hour and a half, putting them only when the water is boiling. Drain well and fry in olive oil until golden. Chop sage and rosemary and mix it with salt. When the chickpeas are ready, drain well and serve hot with a sprinkling of salt and a pinch of black pepper.
Category Antipasti: vari | Tags: ceci,ceci fritti,chickpeas,fried chicpeas | No Comments
10 October 2011 // flaviabi
… Instead of the usual ham and melon, with the melon we’ll make a mousse: peel it, put it in the blender, flavor with olive oil and chili; pass through a strainer and throw away the water: add 5 sheets of gelatin and let it cool in the refrigerator for 3 hours.
Add Pecorino (sheep) cheese with spicy fig jam ….. and a healthy salad of fresh tomatoes and basil.
………….. and let’s go with the colors!
Category Antipasti: vari | Tags: basil.tomatoes,FICHI,figjam,melon mousse,mousse di melone,pecorino,sheep cheese | No Comments
8 October 2011 // flaviabi
… I had some basmati rice left (I use it often served with vegetables in a pan), so invented this ”recovery” pie:
with any cup you have at home create a form of basmati rice. Cut bacon into thin slices and grill in the oven until crispy. Boil the asparagus (please not too much, otherwise they will be too mushy!), and season with oil, salt and lemon juice. Cut dried tomatoes into thin strips and moisten with white wine, then seasoned with olive oil and salt. Soak two slices of brie cheese in the oven and assembled the cake.
It ’came cute and so good!
Category Antipasti: vari, La cucina degli avanzi | Tags: asparagi,ASPARAGUS,BASMATI,brie,cheese | No Comments
14 September 2011 // flaviabi
This recipe is not mine but of my magic friend Bernie, who each time is re-inventing and changing it according to the ingredients of the season, but this is the base:
150 gr. Basmati rice
Zucchini flowers
4 tablespoons flour
yeast in the grains
beer
parsley
basil
marjoram
salt
chili
Oil for frying
While the rice boils in salted water for 15 minutes, prepare the batter with flour,yeast and water (I put the beer so it becomes more crispy pancakes) and let it rise for about 30 minutes. Drain the rice and cool it. Chop the pumpkin flowers and cut all the herbs and add to the batter, add the cold rice, salt and pepper, and fry the pancakes in hot oil until brown.
Category Antipasti: vari | Tags: BASMATI RICE,FFIORI DI ZUCCA,FRITTELE,PANCAKES,riso basmati | No Comments
3 September 2011 // flaviabi
Nice idea for a funny appetizer!
We need a fig leaf per person, and for each person a slice of ham and a small piece of mozzarella.
Wash the leaves of fig, pu a slice of prosciutto and a piece of mozzarella. Close the leaves, and secure with a toothpick. Bake at 180 degrees for 10 minutes (just the time to melt the mozzarella cheese) and serve it hot.
Category Antipasti: vari | Tags: FIGS LEAVES | No Comments
1 September 2011 // flaviabi
How nice! Summer is time of truffle Tuber aestivum Vitt (in Umbria we call it scorzone) which is far less value than white or black truffles winter, but tasty and delicious for cooking!
We make the “bruschetta” with 4 slices of toasted bread, a smear of fresh garlic on bread, truffles finely grated and mixed with oil and chilli ….and spread this cream over the bread!
Category Antipasti: vari | Tags: BRUSCHETTA,SUMMER TRUFFLE,tartufo estivo | No Comments
1 August 2011 // flaviabi
When friends come to dinner and are waiting for the meal, you can offer them these glasses to munch on … ..
The white sauce is made from capers, green olives, parsley a pinch of salt, all finely chopped and mixed with mascarpone cheese.
The red sauce is made up of plenty of hot peppers, anchovies, fresh tomato, a pinch of salt. Whisk well and add to mascarpone cheese.
Category Antipasti: vari | Tags: ACCIUGHE,CAPPERI,FINGER FOOD,GREEN OLIVES,mascarpone,OLIVE VERDI,PEPERONCINO,RED PEPPER | 2 Comments
16 July 2011 // flaviabi
800 grams of flour 00
500 ml water
25 g yeast
1 tablespoon salt
1 pinch of sugar
I love crispy pizza and after many experiments, I defined this mixture, which has the only secret in the process …In fact I make a first LIQUID mixture by putting half the quantity of flour, all the water, yeast, salt and a pinch of sugar, and let the mixture rise as long as you want (I normally do the dough in the morning before going to office and leave it until the evening when I go back home). Anyway, at least after one hour of rising add the remaining flour to obtain the consistency needed to roll out the pizza.
Category Antipasti: vari | Tags: flour,impasto,lievito,PIZZA,yeast | No Comments
15 July 2011 // flaviabi
This is the season : the early ripe figs!
Ingredients for 4 people
12 figs
12 slices of flat bacon
100 gr. Of minced pork (sausage pasta)
Balsamic Reduction
Wash the figs and cut them on the top. Make a well in the pulp, and place a tablespoon of minced meat. Wrap a slice of bacon and cook in the oven until the bacon becomes crispy. Add two drops of balsamic reduction before serving
Category Antipasti: vari | Tags: BACON,FICHI,figs,pancetta | 6 Comments
// flaviabi
Ingredients for 4 people
300 gr. Stale bread
1 cucumber
1 onion
3 tomatoes
Half a red pepper
half courgette
A tuft of arugula
5 leaves of lettuce
5 leaves of radicchio
10 grains of red grapes
Extra virgin olive oil
salt
chilli
Wine vinegar
Soak the stale bread in water until it becomes completely soft. Squeeze well and crumble it into a bowl. Add all vegetables cut into small pieces. Season with oil, salt, vinegar and pepper and let stand in refrigerator before serving.
Category Antipasti: vari | Tags: ACETO DI VINO,ARUGOLA,CETRIOLI,cipolla,LETTUCE,ONION,PANZANELLA,RED CHICORY | No Comments
