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
8 May 2016 // flaviabi
Some guests at the Hosteria have particularly enjoyed the pasta we served , and then here we go with the recipe!
For 4 people
400 gr. Paccheri
250 gr. Mixed ricotta cheese (cow and sheep)
200 gr. Asparagus (in my case wild ones)
80 gr. Of smoked scamorza cheese
Basil (a lot!!!)
Marinated anchovies
Thyme
Garlic
White wine
Extra virgin olive Oil
Salt
Chili
Clean the asparagus until you reach the “tenacious”: cook in a pan with olive oil, garlic, salt and pepper and Cook, adding white wine. Tied together the hard parts of the asparagus and cook in salted water (add a glass of white wine!): you’ll use this water to boil the pasta. In the meanwhile the asparagus tips are cooked: Add ricotta cheese, thyme and basil, season with salt and pepper, add scamorza smoked cheese cut into small pieces and blend everything until you have created a cream … Suggestion: If the cream is too runny use the breadcrumbs. Boil the pasta 8 minutes and dry it, still hot (otherwise it will close) fill it with the cream of asparagus. Place them upright on a baking sheet and baked until golden brown. Create a sauce of basil, salt and olive oil working everything in a blender. At this point serve the pasta with basil sauce and marinated anchovies.
Category Primi piatti: pasta | Tags: asparagi selvatici,ASPARAGUS,crema di asparagi,delicious pasta,PACCHERI | No Comments
16 December 2015 // flaviabi
450 gr. pumpkin
A glass of white wine
A medium potato, boiled (about 125 grams)
breadcrumbs
Half onion
a clove of garlic
Celery
Carrot
Abundant Parsley
Two bay’ leaves
Two sage’ leaves
chilli
1 black truffle
Extra virgin olive oil
Lemon zest
Fresh ginger
Honey flavored with onion
Dice the pumpkin and cook in the oven at 220 ° with water and wine with celery, carrot, onion, garlic, sage and bay leaf until soft (about 20-25 minutes), adding salt and pepper. When cooked, add the boiled potato, and then blend the whole (by removing the bay leaves) to create a puree. Now add the breadcrumbs to solidify the mixture, but please do not let it become a brick !!! Grate half of the truffle ( be generous) and add it to the pumpkin puree. Roll out the dough and prepared ravioli putting a teaspoon of mixture : make them small, so they are more and more appreciated. In a large skillet warm up the oil with garlic and let it heat and add the remaining grated truffle and mix well. Add with grated fresh ginger and lemon zest. Finely chop the parsley and when ravioli are cooked ravioli sauteè in this pan and season with pepper and the chopped parsley. Serve the ravioli with a drizzle of honey flavored with onion … ..BUONISSIMI!
Category Primi piatti: pasta | Tags: home made pasta,pumpkin,ravioli con la zucca,TARTUFO,TRUFFLE | No Comments
29 May 2015 // flaviabi
for 4 people
350 gr . spaghetti
1 orange
200 grams of Taleggio cheese
1 / glass of Prosecco
1 shallot
garlic
chilli
parsley
thyme
Extra virgin olive oil
While spaghetti are cooking in salted water, in a pan with olive oil brown the shallots finely chopped , add the whole garlic and cook for a few minutes . Peel the orange and cut the peel into thin slices . Add in the pan, the orange juice, thyme , chilly and half a glass of Prosecco . Add now the Taleggio cheese into small pieces and let it melt adding few spoons of the boiling water from the pasta . Finish cooking spaghetti in the pan adding plenty of Prosecco and the finely chopped parsley . Serve with the orange peel into strips
Category Primi piatti: pasta | Tags: cheese,Prosecco,SPAGHETTI,TALEGGIO | 4 Comments
12 May 2015 // flaviabi
For 4 people
350 gr. egg noodles
300 gr. Fresh Broccoli
wild fennel
1 shallot
1 fresh onion
1 clove garlic
70 gr. Of grated pecorino cheese
Thyme
Parsley
4 slices of bacon
White wine
Chilli
Salt
Cook the broccoli complete with stem, in plenty of water with a glass of white wine and a pinch of salt.
In a pan with extra virgin oil, cook shallot, fresh onion and a clove of garlic, wet with water and wine and add the chopped thyme and wild fennel.
In this pan add the previously boiled broccoli and cook for 20 minutes, adding white wine on need, salt and pepper.
When cooked pass everything to the blender to make a cream.
While the noodles are cooking, roast bacon in the oven at 200 ° covering it with a sheet of greaseproof paper and putting a weight on top, so it will not curl during cooking.
Drain the spaghetti and finish their cooking into broccoli cream, add the grated cheese and parsley and a drizzle of oil. Serve with a slice of crispy bacon on it….BUONI!
Category Primi piatti: pasta | Tags: broccoli,BROCCOLI CREAM,pancetta,pasta,PECORINO BACON,SPAGHETTI | No Comments
4 November 2013 // flaviabi
if I have to be honest , this dish starts from the forest : the real joy is to pick the mushrooms ! But if you can not then buy them .
Ingredients for 4 people
350 grams of Porcini mushrooms
300 gr lasagne (find the recipe here)
1 shallot
half a glass of dry white wine
parsley
wild mint
salt
chili
olive oil
salted ricotta
In a skillet , sauté the shallots with the olive oil , add the sliced mushrooms into thin pieces and cook them in brilliant fire for 4-5 minutes. Add half of the white wine, salt and chili and wild mint and cook for another 2-3 minutes . At this point whisk half of the mixture and let it rest in pieces. Cook the pasta in salted water to which you add the remaining white wine and cook the lasagna for 5 minutes. At this point mounted lasagna putting the puree of mushrooms between one layer and another, and topped the last layer with the mushrooms into small pieces, grated ricotta salata and a drizzle of oil. Bake at 140 degrees for about 20 minutes.
Category Primi piatti: pasta | Tags: LASAGNE,mushroos,porcini | No Comments
25 February 2013 // flaviabi
For 4 people:
250 gr. lasagna
1 small cauliflower
2 courgettes
2 carrots
1 onion
2 tomatoes
6-7 chard leaves
1 eggplant
A clove of garlic
white wine
oil
curry
basil
fresh chive
chili
To make the pasta dough follow this recipe. Cut all the vegetables into small cubes, and cook each vegetable with a single dedicated pan. (don’t stress and use always the same!). So with a little oil pass each vegetable in a pan, with a brilliant fire, adding a splash of white wine if needed. When the vegetables are cooked, put them in a strainer to strain the cooking liquid. Now take a large skillet, put little olive oil, garlic and onion thinly sliced. Sautà and add all the vegetables, salt, pepper, basil leaves, finely chopped chives and cook for a few minutes, mixing well. In a bowl, melt a tablespoon of curry in hot water and add to the vegetables. In the meantime boil the water and cook the lasagna for few minutes, leaving the amount needed for the last layer NOT COOKED. At this point we can prepare the lasagna : in three layers, leaving the latter with uncooked pasta and without any seasoning. Bake and cook for 10-12 minutes, spraying the upper layer with the filtered liquid vegetables, few minutes before serving.
Category Primi piatti: pasta | Tags: BIETOLA,LASAGNE AL RAGU' DI VERDURE,LASAGNE ALLE VERDURE,melanzane,VEGETABLES' LASAGNA,zucchine | 2 Comments
// flaviabi
For 4 people:
320 gr. Fusilli (short pasta)
250 gr. cauliflower
1 onion
1 clove of garlic
Fresh chives
basil
milk
white wine
ginger
150 gr. Salted hard Ricotta
Sauté finely chopped onion in the pan, crushed garlic, a few leaves of basil and grated ginger. Pour in the white wine and add the cauliflower. Bring to a lengthening cooking with milk and water (in equal amounts). Season with salt and when cooked, pass them to the blender. When the pasta is cooked, drain and put it in the pan with the cauliflower puree, add the grated ricotta and chives thinly sliced.
Category Primi piatti: pasta | Tags: CAULIFLOWER,cavolfiori,fusilli,pasta,RICOTTA CHEESE,RICOTTA SALATA,zenzero | No Comments
// flaviabi
Beppe, our magical director, made delicious home made spaghetti without eggs (here is the recipe), and we serve them as follows:
2 cloves of garlic
Extra virgin olive oil
2 red dry chilli peppers
Water Cooking
Marine salt
350 gr. Gr Of Long Pasta
A sprig of parsley
saffron
Lemon Juice
250 gr. Of cream
Breadcrumbs
Lemon Peel
Parmigiano cheese
While the pasta is cooking, wipe the garlic and cut into thin slices, fry in a pan with olive oil and crushed red pepper. Let it brown slightly, add the pasta and half cup of the cooking water and a bit ‘of parsley. Whip the cream, adding a pinch of salt, saffron and the juice of half lemon.
When the pasta is almost cooked, sauté it in the pan with the oil sauce, add the breadcrumbs and grated lemon rind .. Serve the pasta with the flavored cream
Category Primi piatti: pasta | Tags: aglio,chili,CREAM,GARLIC,lemon,limone,pasta,PEPERONCINO,SPAGHETTI,umrbicelli | No Comments
// flaviabi
Sorry, this entry is only available in Italiano.
Category Primi piatti: pasta | Tags: home made pasta,PASTA FRESCA | No Comments
Ingredients for 4 people:
