5 November 2012 // flaviabi
To make pasta see this
250 gr. Of chickpeas
Rosmary
100 gr. Cherries tomatoes
Basil
Extra virgin olive oil
1 carrot
Half onion
1 glove of garlic
Seller
Keep chickpea s into water for at least 12 hours, then boil in salted water with carrot,selleryonion and half glove of garlic. When cooked mash them (with all vegetables) to obtain a cream, add salt and chili. In the meanwhile cut tomatoes in small pieces and dress with oil,basil and garlic, salt and chili and leave it marinade for one hour. In a small pan put olive oil and rosemary finely chopped and cook few minutes. Now boil the pasta in salted water and when ready sauté in a pan with the cream, add the rosmary oil and chopped tomatoes.
Category Primi piatti: pasta | Tags: ceci,chickpeas,SPAGHETTI ALLA CHITARRA | No Comments
// flaviabi
To make pasta dough see here, to make the filling for 4 people:
250 gr, lentils from Castelluccio di Norcia
A glasso f white wine
Breadcrub
Half onion
Half garlic
Seller
Carrot
Lots of parsley
2 Bay leaves
2 sage leaves
Chili
1 truffle
Extra virgin olive oil
Honey aromatized with onion
Put lentils in water for 12 hours and then boil in water and wine for 1 hour adding onion, garlic, carrot, seller,bay leaves, sage, salt and chili. When ready mash it to make a cream. Add the breadcrumb to solidificate but please be careful not to make it too strong. Roll the pasta and prepare your ravioli. In a pan put olive oil and garlic and heat, add the grated truffle, chili and salt. When ravioli are cooked pass them into the pan, adding the parsley finely chopped. Serve your ravioli with a taste of honey aromatized with onion. DELICIOUS!!
Category Primi piatti: pasta | Tags: lenticchie,LENTILS,RAVIOLI,TARTUFO,TRUFFLE | No Comments
19 March 2012 // flaviabi
Before fresh cabbages disappear from the market, it is worth to make this pasta!
Ingredients for 4 people:
350 gr. of maccaroni
1 small head cabbage
1 shallot
1 clove of garlic
1 glass of dry white wine
parsley
50 gr. Fontina cheese
50 gr. Parmigiano cheese
50 gr. Emmental cheese
Three tablespoons of cream
½ cup of milk
A sprig of parsley
oil
salt
chili
Cut the cabbage into thin strips. In a frying pan with olive oil, place the shallot and garlic finely chopped,and fry. Add the cabbage and cook, cover, for 15 minutes, with white wine and half glass of water. When cooked, season with salt and pepper. In the meantime soft cheeses in a water bath, and when totally melted, mix the cream and milk. Cook the pasta in salted water, and when it is “al dente” sautè with -fried cabbage, mix with melted cheese and sprinkle with parsley.
Category Primi piatti: pasta | Tags: CABBAGE,CAVOLO,FONDUE,FONDUTA,MACCARONI,MEZZEPENNE,pasta | 2 Comments
16 February 2012 // flaviabi
300 gr. lasagne
80 gr. of arugola
½ cup extra virgin olive oil
1 clove of garlic
6 tablespoons grated Parmigiano cheese
2 tablespoons grated Pecorino Romano cheese
2 tablespoons hazelnuts
1 scamorza cheese
In our Tradition this sauce is made by hand with mortar, and it would be better because it does not oxidize, but you put all ingredients in blender until creamy and your pesto is ready! At this point add the bechamel sauce to your pesto. Add the sauce with half a glass of warm water to make it more liquid.
In a baking dish put a generous spoonful of sauce and a layer of lasagne, to complete the baking pan (at least 4 layers), put on the last scamorza cheese cut into small cubes.Bake in oven for 20-25 minutes at 200 °.
Category Primi piatti: pasta | Tags: besciamella,hazelnuts and arugola,LASAGNE,pesto di nocciole e rucola | 5 Comments
11 February 2012 // flaviabi
So much snow …. and then let’s spend time in the kitchen.!
My neighbor gave me an excellent pecorino cheese so I decide to make ravioli.
for the base of the dough view recipe here
for the filling: 300 gr. PECORINO cheese, two potatoes, 1 egg, 10-15 walnuts, nutmeg, salt, black pepper, butter, sage
Peel the potatoes and cut into cubes and boil in salted water for 15 minutes. When cooked, mash with a masher and mix with grated pecorino. Mix well and add the egg and chopped nuts, and few grated nutmeg. Roll out the dough and prepare ravioli with pecorino mixture. Cook the ravioli in salted water, drain and sauté in a pan with butter, sage leaves and sprinkle with black pepper before serving.
Category Primi piatti: pasta | Tags: NOCI.WELNUTS,pecorino,PECORINO CHEESE,RAVIOLI | 1 Comment
22 January 2012 // flaviabi
Ingredients for 4 people:
350 gr. of spaghetti
4 artichokes
1 lemon
150 gr. Gorgonzola
100 gr. mascarpone
1 shallot
1 clove of garlic
Half a glass of white wine
salt
chili
Clean the artichokes from the external hard leaves, cut into thin slices and put them in water with lemon juice. In a frying pan with oil, sauté the shallot and garlic, thinly sliced, and add the artichokes. Put salt and pepper, and cook for 15 minutes stretching with white wine. In a new frying pan over low heat, melt the gorgonzola cheese with mascarpone and add half the cooked artichokes previously blended. Boil the spaghetti in salted water and when cooked, pass them in the pan with the cheeses and served with remaining artichokes.
Category Primi piatti: pasta | Tags: gorgonzola,MASCARPONTE,SPAGHETTI AI CARCIOFI,SPAGHETTI WITH ARTICHOKES | 2 Comments
18 January 2012 // flaviabi
Ingredients for 4 people:
350 gr. of spaghetti
100 gr. of bacon
1 red chicory from Treviso
1 onion
2 egg whites
pink pepper
salt
oil
In a frying pan with oil, fry the onion finely chopped and bacon cut into small cubes. When the bacon is crispy, add the chicory and cook for 4-5 minutes. Whisk the egg whites until stiff. Boil the spaghetti in salted water and when cooked, put in a pan with the radicchio. Mix well the spaghetti with the seasoning and remove from heat. Now add the egg whites and stir carefully. Serve spaghetti with a few pink peppercorns.
Category Primi piatti: pasta | Tags: ALBUMI,BACON,pancetta,PEPE ROSA,PINK PPPERCORN,radicchio,RED CHICORY,SPAGHETTI | 6 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
4 December 2011 // flaviabi
I’ve found in my email, by Raffaella, just when I got back home from Romita, and can not resist of publishing it!
And even today up there, we were a bunch of people and rummaging in the pantry, we invented this pasta that has come good very good!
Ingredients for 4 people:
350 gr. of penne
200 ml heavy cream
50 gr. dried mushrooms
1 tube of tomato paste (125 g).
1 onion
1 clove of garlic
Half glass of white wine
150 gr. Grated pecorino cheese
salt
chili
Put the mushrooms to soak in warm water for at least 20 minutes, until they soften.
Chop fine the onion and garlic, and brown in a frying pan with olive oil. Pour the white wine and add the tomato paste. Dilute with a glass of water and season with salt and pepper. Cut the mushrooms into small pieces and mix it with tomato sauce. Remove the sauce from the heat and add the cream, stirring well. Boil the penne in salted water and finish cooking in the sauce, adding the grated pecorino cheese.
Category Primi piatti: pasta | Tags: DRIED MUSHROOMS,FUNGHI SECCHI,PENNE ROSE' | 2 Comments
18 November 2011 // flaviabi
This is a ”funny” way to cook the home made pasta!
Prepare the dough with this mixture:
300 gr. 00 flour, 1 egg, 7 egg yolks, 1 tablespoon of oil, a pinch of salt, 1 tablespoon of water if necessary
Roll out the pastry and cut it pressing it above the ”guitar”.(and if you do not have the “guitar” cut the pastry as small as you can!) Let’s prepared an easy-quick sauce:
200 gr. Datterino of tomatoes, a clove of garlic, thyme, parsley, basil, salt, pepper, all cooked bright for a few minutes (until the tomatoes wilt). In a large skillet heat extra virgin olive oil and FRY spaghetti for two minutes. Dry and finished the cooking fried in the sauce, adding few spoonfuls of water. It is a bomb of calories… but what a goodness’!
Category Primi piatti: pasta | Tags: FRIED SPAGHETTI,SPAGHETTI FRITTI | No Comments
