18 November 2011 // flaviabi
Never let the farmer know, how good is cheese with pears!!
Ingredients for 4 people:
For the pasta - 300 gr 00 flour, 2 eggs, 4 egg yolks, a pinch of salt, 1tablespoon of water if necessary
For the filling - 150 gr. cow’s milk ricotta, 150 grams of grated pecorino romano
For the sauce: 100 gr. of butter, two pears Williams, 8 cloves, 5-6 cardamom seeds, 4 peppercorns, 1 bottle of wine Morellino di Scansano.
Put the flour as a fountain, put the eggs in the center in the quantities indicated. Shake eggs with a fork and then begin to knead with your hands, adding salt and a tablespoon of water if necessary to soften the dough. Work very well and roll the dough as thin as possible in two layers of equal size (remember that the ravioli has two layers of dough and then if too thick, it becomes inedible). Sieve the ricotta and add the cheese, mix well to create an homogeneous mixture. In one of the pasta sheet put teaspoons of ricotta, spaced between them, cover with second pastry and cut into square, and press the edges with a fork to seal the two sheets. Put the cloves in the pears and place in a high pan with peppercorns and cardamom seeds (crush them because there are only the seeds inside), cover with red wine and cook over low heat until when the wine has almost completely dried. Boil the ravioli in salted water and drain when al dente and sauté in a pan with butter. Serve with sliced pears with a few drops of wine and sprinkling of black pepper.
Category Primi piatti: pasta | Tags: RAVIOLI FILLED WITH PECORINO AND PEARS,RAVIOLI PECORINO E PERE | No Comments
14 November 2011 // flaviabi
Ingredients for 4 people:
350 g PASTA (penne)
1 onion
1 clove of garlic
125 gr. cream
200 gr. Sausage’ mixture
chive
oil
black pepper
parsley
white wine
grated parmigiano cheese
In a skillet saute the garlic and onion finely chopped. Pour the white wine and add the sausages, working it with a fork. When the meat is well browned, remove from heat and add the cream, and half a cup of hot water. Boil pasta in salted water and when it is cooked, put it in the pan with the sauce, add the chives and parsley finely chopped, grated cheese and black pepper
Category Primi piatti: pasta | Tags: panna,penne alla norcina,SAUSAGES | No Comments
2 November 2011 // flaviabi
Yesterday, when I arrived at La Romita, I did not know that we would be 25 at lunch and when I realized it, I went to the “supermarket” located in the garden and I invented this sauce for our pasta:
Ingredients for 4 people:
300 gr. of spaghetti
1 cabbage
1 bunch of parsley
4 anchovy fillets
1 clove of garlic
1 onion
1 glass of white wine
150 gr. Spicy Gorgonzola
salt
chili
extra virgin olive oil
Chop finely onion and garlic and brown in a skillet with olive oil. Melt in the anchovy fillets and add cabbage, cut into slices and parsley. Cook (15 minutes) adding the white wine and, if necessary water. When the cabbage is cooked, put salt and pepper and add the gorgonzola cheese stirring until it is completely dissolved in the vegetables. Drain the spaghetti at half time cooking, and finish cooking in the sauce, adding water if necessary. Put extra virgin olive oil before serving.
Category Primi piatti: pasta | Tags: CABBAGE,CAVOLO CAPPUCCIO,gorgonzola,ROMITA,SPAGHETTI | No Comments
20 October 2011 // flaviabi
When we do the homemade pasta are always few little pieces left, twisted, strange and irregular, and we cook them anyway. And today we have made them with zucchini. Cut the zucchini into thin strips (removing the pulp), and cook the zucchini in a pan with onion and garlic, thinly sliced. Add white wine, and bake with brilliant fire. At this point put salt, pepper and oregano. Shake half of this courgettes, and when the pasta is almost cooked, finish the cooking into the squashed courgettes.Before serving put whole zucchini sticks on the top.
Category Primi piatti: pasta | Tags: courgettes,maltagliati,zucchine,ZUCCHINI | No Comments
16 September 2011 // flaviabi
The magic of Italian cuisine! Once the dough is made, with the special ”guitar” you can make spaghetti. Fabulous with a fresh caprese sauce ….
Category Primi piatti: pasta | Tags: SPAGHETTI ALLA CHITARRA | No Comments
// flaviabi
Ingredients for 4 people:
for the basic dough view recipe here
for the filling: 250 gr. Ricotta-150 gr. Mushroom-salt-pepper-1 clove of garlic, white wine
In a frying pan with olive oil and a clove of garlic, cook for 10 minutes the mushrooms cut into thin slices. Add a pinch of salt, pepper and blend with the white wine. When they are cooked put it in a blender and make a cream and add it to the ricotta, mixing well. . Place sprigs of this mixture over the pasta, distance about 8-10 cm apart. Place another sheet of pasta on top, and with a round cutter cut out the ravioli. Boil in salted water and seasoned with melted butter, with a few leaves of sage, and sprinkle with black pepper before serving.
Category Primi piatti: pasta | Tags: FUNGHI,MUSHROOMS,RAVIOLI,ricotta,RICOTTA CHEESE | No Comments
6 September 2011 // flaviabi
I LOVE FIGS!!!
Ingredients for 4 people:
300 gr. spaghetti
5 figs
1 clove of garlic
25 basil leaves
20 gr. almond
100 gr. Of grated Pecorino Romano
salt
chili
Extra virgin olive oil
Boil spaghetti in salted water. In the meanwhile in a pan, fry the garlic with oil, add chopped figs, salt and chili and cook for 5 minutes figs. Blend the almonds with basil and pecorino and add the figs with all the cooking liquid. When the pasta is al dente, drain and finish the cooking in a pan with figs’ cream… .. good, good, good!
Category Primi piatti: pasta | Tags: FICHI,figs,PECORINO ROMANO,SPAGHETTI WITH FIGS | No Comments
5 September 2011 // flaviabi
Ingredients for 4 people:
300 gr. penne
1 onion
1 clove of garlic
2 large ripe tomatoes
Half a glass of white wine
200 gr. Sweet gorgonzola
2 long eggplants
parsley
thyme
chili
Extra virgin olive oil
marine salt
Cut the eggplant into small cubes and fry in olive oil. When crispy and golden, drain and let cool. In a skillet sautè the onion and garlic finely chopped ,add thyme, and blend with white wine. Then add the tomatoes, peeled and diced. Season with salt and pepper and cook for about 20 minutes, adding a lot of water. (Must be a very liquid sauce). At this point, add the Gorgonzola cheese and melt over low heat. Boil the penne in salted water, drain and dress with the tomato sauce. Add the fried eggplant, sprinkle with chopped parsley and serve.
Category Primi piatti: pasta | Tags: EGGPLANTS,gorgonzola,GORGONZOLA CHEESE,PENNE | No Comments
28 August 2011 // flaviabi
Ingredients for 4 people
350 gr. Penne
150 gr. Smoked bacon
1 clove of garlic
2 zucchini
2 tablespoons flour
3 eggs
150 gr.grated pecorino cheese
A sprig of parsley
salt
black pepper
Extra virgin olive oil
Cut the zucchini into cubes and roll them in flour, removing any excess (it should remain just a veil!). In a pan with plenty of olive oil, fry the zucchini until they are golden and crispy. In another pan, sautè a clove of garlic and thediced bacon. Beat the eggs with a pinch of salt and grated Pecorino cheese, add the black pepper. In a pot with salted water boil the penne, when cooked, drain and season with beaten eggs, add the bacon and crispy zucchini last. Before serving, sprinkle with finely chopped parsley.
Category Primi piatti: pasta | Tags: BACON,carbonara,CARFBONARA SAUCE,pancetta,zucchine,ZUCCHINI | No Comments
16 August 2011 // flaviabi
Ingredients for 4 people:
350 gr. linguine
1 eggplant
1 onion
20 olives
3 ripe tomatoes
1 clove of garlic
Extra virgin olive oil
Oil for frying
200 gr. Salted Ricotta (if you can’t find it Parmigiano will be ok)
20 basil leaves
A bunch of parsley
A bunch of chives
a bunch of thyme
½ cup white wine
salt
chili
Cut the onion into thin slices and garlic into small pieces and brown all in a pan with olive oil. Add sliced olives, parsley and chives thinly sliced, thyme, diced tomatoes and blend with the white wine. Cook for 10 minutes.Add salt and pepper and turn it off. Cut the eggplant into small cubes and fry in oil.. Cook the linguine in salted water, and when they are al dente, drain and sauté in the pan with the tomato sauce. Add the basil and the fried eggplant and stir with a little ‘olive oil. Before serving, grate over the pasta a nice amount of salted ricotta.
Category Primi piatti: pasta | Tags: EGGPLANTS,LINGUINE,MELANZANA,OLIVES,pasta,RICOTTA SALATA,SALTED RICOTTA | No Comments
