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
29 February 2012 // flaviabi
This is a dish that I have to eat alone, because I love it and I have no restraint!
Ingredients for 4 people
For eggs in purgatory: 4 eggs, 300 gr. Canned tomatoes, 3 onions, basil, olive oil,salt and pepper
For the cake: 4 large potatoes, 150 gr. Gorgonzola cheese, salt
Boil the potatoes and when well cooked, peel and break them coarsely with a fork. Mix with gorgonzola cheese into cubes, season with a little ’salt. Put the mixture into a baking pan with nonstick paper, adjusting it without crushing it.Bake at 180 degrees for about 30 minutes (must be dry and crunchy!).
In the meanwhile in a skillet with oil, cook the onion thinly sliced, stretch with water if necessary. When soft add tomatoes and continue cooking for 10 minutes. Add salt and pepper, and create small holes where you’re going to break eggs. Cover with a lid and cook for 4-5 minutes on low heat. Before serving, put the basil on top.
Category Le verdure | Tags: BASIL,CANNED TOMATOES,EGGS,potatoes,TORTINO DI PATATE,UOVA AL PURGATORIO | No Comments
// flaviabi
Ingredients for 4 people:
3 eggplants
4 tomatoes
parsley
basil
oregano
thyme
chive
salt
chili
Olive oil
Cut the eggplant into slices 2 cm high. And arrange them in a baking pan with nonstick paper. Cut the tomatoes into thin slices and place the tomatoes on top. Sprinkle with finely chopped herbs, salt and pepper, and drizzle with oil. Bake at 200 ° for 20 minutes, until the tomatoes are dried.
Category Le verdure | Tags: EGGPLANTS,HERBS,melanzane,oregano,POMODORI,tomatoes | 2 Comments
21 February 2012 // flaviabi
I suggest you consider three per person because are very tasty! Balsamic vinegar (1 bottle=250 ml ), a knob of butter, salt.
Peel the shallots and cook over high heat few minutes with a knob of butter, season with salt . Cover with the balsamic vinegar, cover with a lid and cook over low heat about 30 minutes.
Category Le verdure | Tags: aceto balsamico,BALSAMIC VINEGAR,SCALOGNI,SHALLOTS | No Comments
18 February 2012 // flaviabi
I am lucky to live in Umbria, because I can eat lentils from Castelluccio di Norcia: small, tasty, crunchy cooking ….. what a delight!
Ingredients for 4 people:
200 gr. Dried lentils from Castelluccio di Norcia
1 onion
2 bay leaves
1 clove of garlic
ginger in powder
A tablespoon of tomato paste
½ lt. Vegetable stock
4 potatoes
salt
oil
chili
parsley
Let the lentils soak for 12 hours and then boil in salted water for 25 minutes. In the meantime, brown in oil onion and garlic finely chopped. Add tomato paste and a ladle of water and lentils previously boiled .Cook about 25 minutes, with bay leaves and ginger, adding broth of necessity. Season with salt and pepper. Boil potatoes in water when are cooked, cut into slices about 1 cm high, and arrange on a serving plate. Dress with extra virgin olive oil, salt and finely chopped parsley. When lentils are cooked, pour over the potatoes and serve hot.
Category Le verdure | Tags: GINGER,LENTILS,PMODORO,potataoes,zenzero | No Comments
14 February 2012 // flaviabi
This is Andrea Martina’s favorite way to eat Brussels sprouts ….
A package of sprouts
fresh garlic
salt
Extra virgin olive oil
chili
chive
Corn flour
Cook 20 minutes the sprouts in salted water. When ready, drain and cut in half. In a pan put oil and fresh garlic, cut into strips and sautè. When hot put the sprouts, salt and pepper and brown well. Add a generous sprinkling of cornmeal and let it cook until crispy ….
Category Le verdure | Tags: AGLIO FRESCO,ANDREA MARTINA,BRUSSELS SPROUTS,CAVOLETTI DI BRUXELLES | No Comments
9 February 2012 // flaviabi
Ingredients for 4 people:
2 eggplants (long ones)
3 tablespoons Dijon mustard
1 clove of garlic
chive
thyme
Extra virgin olive oil
salt
Cut the eggplant into slices about 2 cm high. grill in oven on both sides (I do not put them under the salt because I really like the light bitter taste). Put the mustard in a blender, with the clove of garlic and oil, add two tablespoons of hot water and blend it all. Put the sauce over the eggplants still warm, add salt, a sprinkling of chive and thyme and serve cold.
Category Le verdure | Tags: EGGPLANTS WITH MUSTARD,MELANZANE ALLA SENAPE,MUSTARD,SENAPE | No Comments
