5 November 2012 // flaviabi
250 gr. Peeled spelt
1 onion
1 glove of garlic
150 gr. Of sweet pecorino cheese
Seller
Carrot
Parsley
Chili
1 glass of white wine
4 filets of anchovies
In a pan put all vegetables to prepare a vegetable broth. In another large pan put olive oil, onion and garlic finely chopped and let it brown. Now add the white wine and anchovies and stir well until the anchovies are totally melted. Add the spelt and let it cook for ¾ minutes before adding the broth. Keep on adding the broth until the spelt is cooked. Finally add the pecorino in small cubes and the parsley finely chopped.
Category gli altri primi | Tags: farro,pecorino,PECORINO CHEESE,SPELT | No Comments
20 February 2012 // flaviabi
Ingredients for 4 people:
250 GR. Carnaroli rice
150 gr. Taleggio cheese
2 oranges
1 onion
1 clove of garlic
Half a glass of white wine
A knob of butter
1 lt. vegetable broth
chive
salt
Peel the oranges and cut into thin strips (julienne) and boil in water for about10 minutes. Sauté the onion and garlic finely chopped , with a knob of butter. When brown wet with the juice of one orange and toast the rice in pan. When the rice”squeaks”, moisten with white wine and continue cooking, with the juice of the second orange and vegetable stock. When almost cooked, add the diced taleggio cheese and oranges julienne, season with salt and sprinkle with chives.
Category gli altri primi | Tags: orange risotto,risotto taleggio e orancia,tALEGGIO CHEESE | No Comments
26 January 2012 // flaviabi
Today Silvia, phoned me to find out how to make gnocchi gorgonzola and pears … here they are:
dumplings- look here or buy them!
Dressing for 4 people:
2 Williams pears
150 gr. Gorgonzola
sweet paprika
chive
One tablespoon of butter
While the water to cook gnocchi is boiling, cook in a pan with butter, for 5-6 minutes, pears chopped small, adding a little ’of paprika and hot water. Mix half of these pears and in a new frying pan melt gorgonzola with pears ‘ cream, adding water if needed. When the gnocchi are cooked, pass them into the cream, and serve with remaining and thinly sliced chives.
Category gli altri primi | Tags: GNOCCHI GORGONZOLA E PERE | 2 Comments
17 November 2011 // flaviabi
Ingredients for 4 people:
for the dumplings – 100 g potato head, potato starch, salt
For the sauce: 2O Datterino cherry tomatoes, 1 clove of garlic, ginger, 2 grouper fillets, cornmeal, chives, basil, salt, pepper, extra virgin olive oil.
Cook potatoes in boiling water, when cooked peel and mash it.Once crushed salt and add the starch to obtain a consistent mixture. Mix well, and then create long strings about 3 cm in diameter. Cut into cubes and roll one by one on a fork (to create small cracks that will help the assimilation of the dressing).In a pan with extra virgin olive oil, dry for 10 minutes the tomatoes with salt, pepper, a clove of garlic and chives, thinly sliced . When cooked, add a generous sprinkling of ginger and basil leaves. Bread fillet of grouper with corn flour and fry in olive oil until golden brown. Boil dumplings in salted water, when cooked, put them into the pan with the tomatoes and mix well with the sauce. Serve dumplings with fried grouper fillets over it.
Category gli altri primi | Tags: cernia,DATTERINI,duplings,GNOCCHI,grouper | 3 Comments
3 November 2011 // flaviabi
Ingredients:
for the dumplings – 100 g potato head, potato starch, salt
For the sauce: 1 artichoke per 2 people, 1 onion,1 glove of garlic, wild mint, a glass of white wine, salt, chili, grated parmigiano cheese.
Boil the potatoes in boiling water, when cooked peel and mash it.. Once crushed salt and add the starch to obtain a consistent mixture. Mix well, and then creat long strings about 3 cm in diameter. Remove the outer leaves of artichokes, trim the tips, and chop them into very thin slices (also using the stalks, peeled and diced). In a skillet with extra virgin olive oil, brown the onion and the garlic finely chopped, and add the artichokes. Let it cook for 15-20 minutes, adding wine, salt, pepper and mint. When cooked, take half it and blend. Boil the water with a handful of coarse salt. When it boils, put the gnocchi, when it rise are ready, drain them. Mix the dumplings with blended artichokes, add the grated Parmesan cheese. Put them in a baking dish, put over remaining artichokes and grill in the oven for a few minutes.
Category gli altri primi | Tags: ARTICHOKES,carciofi,DUMPLINGS,GNOCCHI,parmigiano | No Comments
20 September 2011 // flaviabi
Ingredients for 4 people:
300 g arborio rice
150 g mushrooms
50 gr. mascarpone
50 g Gorgonzola
1 onion
1 clove of garlic
3 tablespoons of vodka
thyme
4-5 basil leaves
chive
Extra virgin olive oil
500 ml vegetable broth
salt
chili
Chop garlic and onion very thin and brown in a skillet with olive oil. Pour vodka, add the mushrooms (carefully cleaned ), a pinch of salt and pepper and cook for 10 minutes. In a small pot, boil the vegetable stock. Remove two tablespoons of mushrooms and mix in a mixer, and add it back to the mushrooms. Add chopped herbs to the mushrooms and the rice and cook, stirring constantly, stretching with the vegetable broth as needed. A few minutes before you finish cooking add the mascarpone and gorgonzola and stir the risotto.
Category gli altri primi | Tags: FINFERLI,gorgonzola,mascarpone,MUSHROOMS,RISOTTO,vodka | No Comments
9 September 2011 // flaviabi
Ingredients for 7-8 pancakes
100 gr. flour
2 eggs
1 egg
450 gr. milk
20 gr. butter
1 pinch of salt
1 dash of nutmeg
To fill:
120 gr. Sweet gorgonzola
100 gr. of bechamel
2 zucchini
1 onion
1 clove of garlic
basil
thyme
salt
chili
½ cup dry white wine
Mix the flour, eggs, milk and flavored with nutmeg and a small frying pan, cook the mixture (liquid) with butter. It will form a small pancake, which I highly recommend you do thin! When the pancakes are ready, prepare the filling. In a frying pan with olive oil, sauté garlic and onion sliced thin, and add the sliced zucchini, basil and thyme. Bake for about 15 minutes, adding the white wine, salt and pepper. When cooked, add the gorgonzola and mix well, to create a paste. Spread the cream on pancakes, roll up and place in a baking dish. Sprinkle with bechamel and mash in oven at 200 degrees for 10 minutes.
Category gli altri primi | Tags: CREPES,gorgonzola,PANCAKES,zucchine,ZUCCHINI | No Comments
27 July 2011 // flaviabi
Ingredients:
for the dumplings – 100 g potato head, potato starch, salt
For the sauce: 2 shrimps per person, Datterino tomatoes, shallots, garlic, thyme,basil, hot pepper.
Boil the potatoes in boiling water, when cooked peel and mash it.. Once crushed salt and add the starch to obtain a consistent mixture. Mix well, and then creat long strings about 3 cm in diameter. Cut it into cubes and one by one roll them over on a fork (to create small cracks that will help the assimilation of the sauce). Remove the heads to the prawns and boil in water for 10 minutes. Cut the shallot and garlic thin and brown with extra virgin oil, add the thyme, the tomatoes cut into small pieces and cook for 5/8 minutes. Peel the tails of shrimp and sliced , add to the tomatoes and cook for 2-3 minutes, adding salt and pepper. Squeeze the contents of the heads of boiled shrimp, and add to sauce. Boil the shrimp cooking water, added with fresh water and salt and when it boils throw the dumplings: they are cooked when they float. Sauté them in the pan with the sauce and serve with fresh basil.
Category gli altri primi | Tags: SCAMPI,SHRIMPS,timo | 4 Comments
29 March 2011 // flaviabi
dal pranzo del giorno prima, erano avanzate le tagliatelle (con i broccoletti e la ricotta salata, ma di questo parleremo un altro giorno), ed un cucchiaio di peperonata. Ho unito i due avanzi ed ho aggiunto due uova. Lasciato riposare e poi buttato in una padella con olio caldo. Dorato da entrambi i lati (proprio come la frittata) e servita caldissima.
Category gli altri primi, La cucina degli avanzi | Tags: | No Comments
// flaviabi
…e la tradizione vuole: giovedì gnocchi!
Ingredienti:
per gli gnocchi – 100 gr di patate a testa, fecola di patate, sale
per la salsa: 1 scalogno, taleggio, mascarpone, noci
Category gli altri primi | Tags: | No Comments
