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5 February 2013 // flaviabi
10 January 2013 // flaviabi
CHE BUONI I FAGIOLI NERI!!! questi poi li coltiva una cara amica e sono biologici e chissa’ perchè mi sembrano ancora più buoni! per 4 persone 300 gr. di fagioli neri mezzo cavolo verza rosso 1 cipolla bianca mezzo bicchiere di vino bianco soja peperoncino Lavate bene i fagioli e fateli bollire in acqua con mezzo bicchiere di vino, per almeno 1 ora e comunque fino a cottura avvenuta. Scolateli appena cotti e condite con la verza a filetti, la cipolla tagliata sottile, la soja e il peperoncino. Lasciate riposare in frigo prima di servire.
12 November 2012 // flaviabi
4 November 2012 // flaviabi
This is a basic dough which can be used for lots of preparation: my pancakes, filled pancakes or whatever!
1 kg. white flour
1 lt beer
oil to fry
Mix when the flour with the beer to obtain a soft and elastic dough. Do not add any salt or sugar so you can use it for both solution. In my case I did serve it with honey and almonds as dessert, and with a marinade of cherries’ tomatoes with basilc garlic and chilly. Delicious!
22 May 2012 // flaviabi
Next Thrusday we will repeat “PAY AS YOU LIKE IT”…..come, eat what is on our buffet and then you pay for how much you liked it. It is a wonderful occasion for us to introduce you to our Hosteria Mattta and to our magic location! Reservation is required so if you would like to come call us at 075-8780359.
6 May 2012 // flaviabi
10 March 2012 // flaviabi
I love artichokes!
Ingredients per person
2 artichokes Cimaroli (big size)
150 gr. Chicken breast
Half glass of dry white wine
1 clove of garlic
Extra virgin olive oil
Clean 1 artichoke by removing the outer leaves, cut into thin slices and cook in a frying pan with oil and a clove of garlic. Add two tablespoons of wine and a bit’of water, salt and cook for 8-10 minutes. In the meanwhile cook the other artichoke WHOLE in water and wine for about 10 minutes. Cut the chicken into strips and fry in a frying pan with olive oil, season with salt and pepper, and put a little lemon juice. When well brown, add half of sliced artichokes and cook for another 2-3minutes. Blend he remaining half sliced artichokes with a tablespoon of hot water to create a paste. Our artichoke blanched in water and wine is now ready: drain well and open it into the center. Fill it with chicken and artichokes. In a serving bowl place the artichoke’s cream , and before you put above the stuffed artichokes, remove the outer leaves, taking care not to break it. A little olive oil and thinly sliced chives and ENJOY!
15 January 2012 // flaviabi
Last night family dinner, and being all together is always a party…
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