25 February 2013 // flaviabi
One tablespoon of mustard
Half a glass of water
Put the water in a saucepan with the lemon juice the zest cut into strips (making sure to carefully remove the white). Bring to a boil and add a pinch of salt, a teaspoon of sugar, finely chopped parsley and mustard. Mix well and after about 6-8 minutes of cooking remove from heat and add a drizzle of olive oil.
Category le salse | Tags: LEMON' SAUCE,limone,SALSA AL LIMONE,SENAPE | No Comments
120 gr. Anchovy in extra virgin olive oil
Boil the eggs. In a pan, put a tablespoon of oil and heat, add the boiled eggs, cruble with a fork. Continue to work with a whip adding the chopped parsley, anchovies and let them dissolve stretching with warm water. Cook for about 10 minutes, stirring vigorously. At the end of cooking, add chili and oil.
Category le salse | Tags: ACCIUGHE,ANCHOVIES,EMULSIONE DI ACCIUGHE | No Comments
28 February 2012 // flaviabi
Spicy apple jelly
1.5 Lt Water
Apples 1 kg
6/7 Long Hot Peppers
900 Gr white Sugar
Place in a pan the water, apples and chopped chilies(also cut) and let everything boil until apples are soft.
Now, retrieve all the liquid by filtering with a tightly woven sieve and place a weight on apples for a few hours (a pot of water).
Toss the apples and boil the liquid with the sugar until it reaches the right consistency of gelatin.
To check the consistency just put a drop of jelly on a plate looking like slipping away, when it does slow the jelly is ready to be put, still hot, into sterilized jars.
Category le salse | Tags: apples' jelly,gelatina di mele | No Comments
16 February 2012 // flaviabi
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.
Category Antipasti: vari, Seasons’ Conserves, le salse | Tags: confettura di cipolle di Cannara,onions' jam,pecorino di pienza | No Comments
7 September 2011 // flaviabi
1 KG. Ripe figs
200 gr. sugar
8-10 hot chili peppers
½ cup balsamic vinegar
20 cardamom seeds
After washing the figs cut in half and put them in a saucepan with the sugar, chilies, cardamom seeds (I recommend nly internal seeds NOT the skins!) Vinegar and cook for 3 hours, stirring sometimes. Put the jam into jars while still hot. This jam is excellent on cheeses, with roasted meet roast. Warning …. It is VERY spicy!
Category Seasons’ Conserves, le salse | Tags: CARDAMOM,CARDAMOMO,FICHI,figs,PICCANTE,SPICY | No Comments
1 June 2011 // flaviabi
50 gr. Of Fresh Basil
Half glass of extra virgin olive oil
1 glove of garlic
6 spoons of grated Parmigiano cheese
2 spoons of grated Pecorino Romano cheese
1 spoon of pine nuts
Mix well all ingredients to obtain a cream and the sauce is ready!
Category le salse | Tags: aglio,basilico,parmigiano,pecorino,PINOLI | No Comments
21 May 2011 // flaviabi
Our land gives us an amazing amount of different tomatoes. To do this sauce we will use datterini tomatoes, which are very sweet.
Wonderful over toasted bread or on grilled vegetables.
100 gr. Of datterini tomatoes
5-6 leaves of basil
Extra virgin olive oil
Cut the tomatoes into small pieces. Add the basil and chives, salt, chilli, and be generous with extra virgin olive oil. Marinate it for half an hour before serving.
Category le salse | Tags: DATTERINI,olio,POMODORI | No Comments
You can use it to make bruschette, for topping pizza, to make pasta…..
Ingredients (4 people):
1 clove of garlic
Extra virgin olive oil
1 cup of white wine
2 basil leaves
A bunch of chives
Brown the finely chopped onion and the garlic, in a pan with extra virgin olive oil. Add the diced courgettes, chives, basil wine , chilli and salt, and cook for about 15 minutes.
Category le salse, Le verdure | Tags: cipolle,vino bianco,zucchine | No Comments
5 May 2011 // flaviabi
Sorry, this entry is only available in Italiano.
Category le salse | Tags: | No Comments
28 April 2011 // flaviabi
E’ una salsa utilissima : per ripassare al forno la pasta avanzata, per fare i tortini, per farcire le parmigiane..io la alleggerisco un pochino mettendo metà latte e metà acqua, così ho meno sensi di colpa!
Ingredienti: 50 gr. di burro
50 gr. di farina
1/2 litro di liquidi tra acqua e latte
Mettiamo il burro in un pentolino, e facciamo sciogliere con il fuoco dolce. Agiungiamo la farina piano piano, e con la frusta lavoriamo bene il composto, aggiungendo i liquidi: occhio si attacca con una facilità meravigliosa!
50 GR. BUTTER
50 GR. FLOUR
½ liter of milk
put the butter in a saucepan and slowly add the milk and and the salt, and stir it until the mixture is creamy
Category le salse | Tags: | 2 Comments