28 December 2016 // flaviabi
… After the big meals we had during Xmas days we just nee a soup , not sad but brilliant and tasty:
for 4 people:
400 grams of Romani broccoli
1 spring onion
1 small potato
fresh ginger
pink pepper
salt
extra virgin olive oil
Chili pepper
Boil the broccoli in salted water for about 15 minutes. In a pan put a tablespoon of oil, the onion cut into strips, diced potatoes and a small piece of fresh ginger. Cook gently adding a bit of the cooking water broccoli. Now add the broccoli, cover with the cooking water, add salt and pepper and finish cooking for about 15 minutes. Blend all the ingredients and serve with pink pepper and a drizzle of olive oil.
Category Primi piatti: le zuppe | Tags: BROCCOLI CREAM,broccoli romani,ITALIAN FOOD,SOUP,zuppa di broccoli | No Comments
15 December 2013 // flaviabi
Ingredients for 4 people
300 gr. Dried chickpeas
150 gr. Sweet potatoes
1 white onion
1 clove of garlic
1 lt. dry white wine
2 sprigs of rosemary
marjoram
2 bay leaves
Fresh chive
Extra virgin olive oil
1 fresh sausage
chilli
salt
Soak the chickpeas for at least 12 hours in half water and half white wine and the two bay leaves. At this point, cut the onion and garlic and saute in a large pot, blending with a glass of white wine. Add the chickpeas and diced potatoes, salt and pepper and rosemary and cover with water. Cook for at least an hour, adding water and wine if necessary. In a pan, cook the sausage crumbled, and basting with white wine, until it is well toasted. Blend the chickpeas to create a cream, sprinkle with a sprig of marjoram and chives, and add a tablespoon of sausage: buon appetito!
Category Primi piatti: le zuppe | Tags: SALSICCIA,zuppa di ceci | No Comments
25 February 2013 // flaviabi
For 4 people:
200 gr. Spelt
1 courgette
white wine
1 potato
1 tomato
1 stalk of celery
1 onion
1 clove of garlic
oil
salt
chili
Soja
Diced ham or bacon
grated pecorino cheese
If the spelt is hulled does not require soaking, otherwise it must be placed in water for 6 hours.
Cut the onion fine and fry in olive oil with garlic. Pour in the white wine. Add the spelt and a glass of water.Cut all the vegetables into small cubes and add them to the spelt keep on cooking adding water, salt and chili for about 80 minutes. When cooked, add a tablespoon of soy sauce and serve with diced ham and grated pecorino cheese.
Category Primi piatti: le zuppe | Tags: farro,SPELT,SPELT SOUP,ZUPPA DI FARRO | No Comments
10 February 2012 // flaviabi
It’s cold, is snowing and I have to stay at home so I will cook a soup:
Ingredients for 4 people:
250 gr. Pinto beans (fresh or dried)
100 grams of smoked bacon
3 medium potatoes
1 carrot
1 onion
1 clove of garlic
1 tablespoon of tomato puree
100 grams of Basmati rice
4 leaves of sage
vegetable broth
Half a glass of white wine
oil
salt
pepper
Keep 12 hours to soak dried beans and then cook in salted water for 40 minutes. If you use fresh ones you do not need this. Sauté the onion in oil, with the carrot and the ’garlic, add the bacon cut into small cubes and fry. Pour the white wine, add diced potatoes, a tablespoon of tomato puree and cook with plenty of broth for about 30 minutes. At this point add the beans with more broth, and rice. Take the time to cook the rice. Season with salt and serve with a drizzle of olive oil and a sprinkling of black pepper.
Category Primi piatti: le zuppe | Tags: fagioli borlotti,patate,pinto beans,potates,SOUP,ZUPPA | No Comments
7 February 2012 // flaviabi
Ingredients for 4 people:
200 gr. Rice ROMA
50 gr. bacon
150 gr. chard
1 onion
parmesan
garlic
white wine
In a frying pan with olive oil, cook the onion, bacon, garlic chili.
When the bacon is light brown, evaporate with white wine and add the chards’ coasts thinly sliced .
Cook about 20 minutes and then add the chard leaves, thinly sliced too .Diluted with water, add salt and cook for about 20 minutes.
Now add the rice and cook as usual.
Serve with Parmigiano cheese and extra virgin olive oil.
Category Primi piatti: le zuppe | Tags: chard and rice soup,riso e bieta | No Comments
17 January 2012 // flaviabi
Winter is not winter without fresh vegetables’soup:
2 potatoes
1 tomato
1 bunch chicory
1 small cabbage
3 leaves of chard
Half glass of white wine
A bunch of broccoli
2 zucchini
1 onion
1 clove of garlic
beans
peas
100 gr. Of bacon
parsley
basil
salt
chili
grated Parmigiano cheese
With patience wash all the vegetables.In a large pan let fry the onion and garlic finely chopped , add bacon cut into small cubes and the coasts of chards, cut into strips and blend with white wine. Add all the chopped vegetables and let cook for a few minutes. At this point add enough water, put salt and pepper and let cook for at least 1 hour. Before serving, shake two ladles of vegetables to enrich the soup. Serve with grated parmigiano.
Category Primi piatti: le zuppe | Tags: MINESTRONE,WINTER SOUP | No Comments
9 January 2012 // flaviabi
Let’s begin the purifying phase …. without sadness, but with very good taste!
Ingredients for 4 people:
1 small cabbage
2 artichokes
1 onion
1 clove of garlic
salt
chili
parsley
A slice of bread
Cut the cabbage into thin strips and coat them in a small pan with the onion and garlic and a drizzle of oil. Add water and bring to boil. When it boils add the artichokes cut into thin slices and season with salt and pepper. Boil for 25 minutes and serve with toasted bread cut into cubes and sprinkle with parsley.
Category Primi piatti: le zuppe | Tags: ARTICHOKES,CABBAGE,verza,zuppa di verza e carciofi | 5 Comments
8 January 2012 // flaviabi
Ingredients for 4 people:
4 fillets of gurnard
250 gr. of clams
25 gr. of mussels
1 large cuttlefish
A bunch of chicory
Two glasses of white wine
15-20 cherry tomatoes
150 gr. Peeled Tomato
vegetable broth
4 cloves
2 cloves of garlic
2 shallots
chili
parsley
8 slices of bread
Cut garlic and shallots and fry in a pan with oil. Pour white wine. Add the cuttlefish, cut into strips and cook it for 15 minutes, adding a glass of white wine and broth if necessary. Now add the chopped tomatoes and shredded chicory and cook until the chicory is soft. Add tomato paste, cloves, salt and pepper, a glass of broth and simmer for another 10 minutes. We are ready to put the gurnard fillets, add a glass of white wine, a glass of vegetable broth, salt and pepper and cook, covered, for 10 minutes. Add mussels and clams and cook covered (without stirring otherwise the fish fillets will break) until the shells are opened. Sprinkle with chopped parsley and serve with slices of toasted bread
Category Primi piatti: le zuppe, Primi piatti: pesce | Tags: CLAIM,cozze,GURNARD SOUP,MUSSELS,SEPPIE,vongole,ZUPPA DI GALLINELLA | No Comments
4 January 2012 // flaviabi
Let’s try to eat some soups…to forget what we had last days….
Ingredients for 4 people: 400 gr. Parmigiano cheese, 200 gr. Two days bread, four eggs and a little ’of nutmeg.
Basic rule was that the dose of Parmesan cheese was more abundant than that of the bread crumbs to make the soup tastier.
Grate the dry bread, cheese and nutmeg. Mix everything with the eggs in order to obtain a well compacted mixture.
The preparation of passatelli should be made using the typical instrument, the so-called ”fe fer from the pasadell” but you can use the potatoes’ masher because it is much more comfortable . At this point, ”squeeze” the mixture directly into the boiling broth , forming short spaghetti. Boil few minutes and serve very hot
Category Primi piatti: le zuppe, Senza categoria | Tags: brodo,parmesan cheese,parmigiano,passatelli,ZUPPA | 4 Comments
27 December 2011 // flaviabi
Christmas is not a party if I do not eat my mom’s Cappelletti! And I could eat an amazing amount of it! The recipe of my mom (I copy accurately from her cookbook as a last recipe) is as following:
“What it means to became old, I forgot to write recipe for Flavia. I do it in my own way. First of all I do not cook the meat, I ask the butcher to grind
Chicken breast gr.100
veal gr.100
100 gr pork
ham gr.100
Mortadella gr.100
when the meats’ dough is ready add Parmigiano (abundant), salt,pepper and put 4 eggs according to the density.
Then it takes patience to make Cappelletti….good luck. Ciao Flavia ”
THEN COOK THEM IN MEAT’ BROTH
Thanks Mammolina!
Category Primi piatti: le zuppe, Primi piatti: pasta | Tags: HOME MADE CAPPELLETTI,I CAPPELLETTI IN BRODO | No Comments
