29 April 2017 // flaviabi
For 4 people
1 roll of puff pastry
3 zucchini
1 onion
6/8 pumpkin flowers
Fresh ginger
250 gr. Ricotta cheese
2 eggs
5 slices of Emmental
Extra virgin olive oil
Wild Mint
salt
Chili pepper
Cut the zucchini into strips, cut only the green outside and keep the pulpapart. Soak in a pan with oil,
finely chopped onion, add the zucchini fillets, a generous grated ginger and wild mint and bake with
brilliant fire for about 8-10 minutes, keeping the zucchini crispy. In a bowl put the ricotta cheese with
the two eggs, the zucchini pulp, salt and chili pepper and grind it all. Place the puff pasty in a baking
tray and place the flowers, add the slices’ cheese and cover with cooked zucchini then spread with ricotta
cream. Cook in the oven at 200 ° for 15 minutes covered with aluminum paper, then open and finish cooking
for another 20 minutes.
Category Le verdure | Tags: cheese,ITALIAN FOOD,ricotta,zucchine | No Comments
27 March 2017 // flaviabi
The original recipe wants dry fava beans, but I could not resist to the spring and I used fresh ones: so arm yourself with patience and start to peel!
400 grams of fresh fava beans
400 gr of wild chicory
1 clove of garlic
3 spring onions
Chili pepper
White wine
In a pan with extra virgin olive oil, put fresh onions cut into strips, saute’ slightly and add the shelled beans. Season with salt and pepper and cook for about half an hour, adding hald glass of hite wine and hot water if needed. Blanch the chicory in salted water, when it is cooked, drain and squeez. In a skillet with oil fry the garlic and saute’ the chicory, adding salt. Ready to bring to the table: blend half beans, create a nest with the chicory and put , in the center, the mashed beans, and whole beans to the side. In this case I added the Norcia ham, but also suggested with marinated anchovies.
Category Le verdure | Tags: chicory,cicoria,fava beans,fave,Flaviabi,ITALIAN FOOD,Top food,Umbria | No Comments
13 June 2016 // flaviabi
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
Category Antipasti: vari, Le verdure | Tags: Parmesan,spelt.farro.parmigiano | No Comments
31 May 2016 // flaviabi
Ingredients for 4 people:
300 gr. Of PASTA (see recipe here)
150 gr. zucchini
1 eggplant
1 onion
fresh ginger
Rosemary
White wine
Red peppers
Olive oil
salt
chilli
For the fondue:
cream
parmigiano
soft goat cheese
Cut the eggplant into slices ( 2 cm) and cook in oven at 200 degrees for about 10 minutes; remove from oven and still warm, season with olive oil, salt and pepper, and let stand covering them with plastic wrap. In a frying pan with olive oil, sauté the onion with grated fresh ginger; pour in the white wine and add the courgettes. Cook on a brilliant fire because the zucchini has to remain crispy. When cooked, add the rosemary and salt and chilly- Blend half the zucchini and add the puree to the others. Grill the peppers in oven until they become black. At this point, peel them and cut them into strips. Season with olive oil and salt. Prepare the fondue in “bagnomaria”, mixing cream, goat cheese and parmigiano, up to compose a liquid sauce, if necessary, add hot water. In a pot with salted water cook the pasta rectangles for about 5 minutes, drain and then start to prepare the cannelloni. At the center of the rectangle put the slice of eggplant, a generous tablespoon of zucchini and roll. Bake at 180 degrees for 8-10 minutes until the cannelloni become crispy and serve with cheeses’ fondue and fillets of peppers.
Category Le verdure, Primi piatti: pasta | Tags: aubergins,cannelloni,EGGPLANTS,melanzane,vegetables' cannelloni | No Comments
15 May 2015 // flaviabi
to 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.
Category Antipasti: vari, Le verdure | Tags: basilco,CHEESE CAKE,vegetables | No Comments
10 May 2015 // flaviabi
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.
Category Antipasti: vari, Le verdure | Tags: CRUDO IN COPPA,PANNA ACIDA,SOUR CREAM,vegetables | No Comments
25 February 2013 // flaviabi
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.
Category Antipasti: vari, Le verdure | Tags: basilico,EGGPLANTS,INVOLTINI DI MELANZANE,melanzane,pecorino | No Comments
// flaviabi
salad Lettuce
red chicory
arugola
slice of bread
Gorgonzola cheese
2 oranges
Dried berries
Brown Sugar
Chili powder
parsley
basil
grain of Almonds
balsamic vinegar
oil
Soy sauce
Wash salads carefully. Toast the slices of bread in the oven and when still warm, spread with gorgonzola cheese and then cut into cubes. Mix the salads. Add the basil and the parsley. Peel an orange and cut into small cubes. Shredded orange peel and caramelize in a pan with brown sugar and a sprinkling of chili. Squeeze the juice of the second orange and mix it with olive oil, soy sauce and a teaspoon of balsamic vinegar and season the salad with the dressing. Serve the salad garnished with bread with gorgonzola cheese, oranges into cubes, the grains of almonds, dried berries and candied orange filangeè.
Category Le verdure | Tags: ARANCE,arancia,ARUGOLA,INSALATA DISPETTOSA,INSALTA DISPETTOSA,orange,radicchio,rucola,SPITEFUL SALAD | No Comments
// flaviabi
For each guest:
1 potato
50 gr. cauliflower
50 gr. Spicy gorgonzola
1 shallot
Two tablespoons of white wine
chive
milk
salt
black pepper
Boil the potatoes halfway. Cut into two parts and dig the flesh. Sauté the finely chopped shallots in a pan with extra virgin olive oil, pour in white wine and add the cauliflower cut into small pieces. Put milk and water while cooking if needed. At the end of cooking, add the pulp of potatoes, season with salt ,pepper and chives. Knead the mixture coarsely with a fork, and fill the half potatoes. Before re-pair the two halves put a teaspoon of blue cheese in the center. Wrap potatoes in aluminum foil and put them in a very hot oven before serving: must arrive at the table “hot”!
Category Le verdure | Tags: cavolfiori,gorgonzola,patate,potatoes,ROMAN CAULIFLOWERS | No Comments
2 March 2012 // flaviabi
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.
Category Antipasti: vari, Le verdure | Tags: ARTICHOKES' CAKE,SCALOGNO,SHALLOTS.CACIOTTINA,TORTA DI CARCIOFI | No Comments