22 November 2015 // flaviabi // No Comments
This morning in my vegetable’s garden I found fresh spinach and I can’t resist: let’s make Risotto!
4 people
320 g of rice (Vialone Nano)
280 g of fresh spinach
100 g sweet gorgonzola cheese
1 shallot
1/2 cup white wine
1 lt vegetable’s broth
4 slices of bacon
1 fresh spring onion
chilli
extra virgin olive oil
butter
salt
In a pan fry the shallots with the olive oil and add the rice and cook until crackling! In another pan, with virgin olive oil, cook the spinach, with fresh onion cut into slices, adding a little water and a half cup of white wine, salt and pepper. After 5-6 minutes, blend up to create a cream. Go back to the toasted rice and when it takes the heat add the spinach’s cream and add vegetable broth to help to cook. In the meanwhile, fry in hot olive oil few leaves of spinach, and grill the slices of bacon ( I rolled them in a metal cone to make them stay in shape) and cut into strips the tops the fresh onion. We are ready to whisk our risotto with gorgonzola into pieces and a generous tablespoon of butter. Serve it with fried spinach leaves, bacon crispy and the onion raw
Category Primi piatti: il riso | Tags: BACON,cheese,gorgonzola,pancetta,RISOTTO,SPINACH,spinaci | No Comments
29 May 2015 // flaviabi // 4 Comments
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
15 May 2015 // flaviabi // No Comments
to prepare 4 croutons:
4 slices of toast
150 gPhiladelphia cheese cream
80 gr. grated Parmigiano cheese
half glass of Prosecco
1 zucchini
4-5 basil leaves
1 fennel
half lemon juice
extra virgin olive oil
salt
black pepper
With a glass shape the bread and fry both sides few minutes in olive oil. Dry well. In a bowl put the Philadelphia cheese cream, a pinch of salt and pepper, Parmigiano and work well adding Prosecco until creamy. Cut the zucchini into cubes removing the pulp and dressed with oil and salt. In another bowl finely chopp fennel and season with lemon juice. Now spread this cream on fried croutons and add the vegetables and basil.
Category Antipasti: vari, Le verdure | Tags: basilco,CHEESE CAKE,vegetables | No Comments
12 May 2015 // flaviabi // No Comments
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
10 May 2015 // flaviabi // No Comments
Finally the spring sun gives us the new fresh vegetables, and you just want to eat them raw! So we will prepare this fresh vegetables’ cup
for 4 cups
2 tomatoes
1 fennel
3 zucchini
1 orange
1 lemon
1 bunch of rucola
1 Endives
basil
Sour cream (see recipe)
Mayonnaise (see recipe)
Cut tomatoes into cubes and season with a pinch of salt, and let them to make their own juice.
Cut zucchini into small cubes (if you have too much zucchini pulp delete it, preferably use the green part that remains crispy) and season with lemon juice and a pinch of salt.
Peel the orange and cut into cubes, and collect the juice that it will produce. Use the orange juice to flavor the fennel previously cut into small cubes.
Now put a tablespoon of mayonnaise on the bottom of the cup, add a tablespoon of tomatoes, rucola and endives thinly sliced and season with a little oil, add a tablespoon of orange, sour cream, and complete with the fennel and zucchini.
End with a little olive oil, a pinch of pepper and a basil leaf.
Category Antipasti: vari, Le verdure | Tags: CRUDO IN COPPA,PANNA ACIDA,SOUR CREAM,vegetables | No Comments
13 October 2014 // flaviabi // No Comments
Sorry, this entry is only available in Italiano.
Category Senza categoria | Tags: flavia,hsoteria mattta | No Comments
15 December 2013 // flaviabi // No Comments
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
1 December 2013 // flaviabi // No Comments
Thanks to the great group of Friends of Latina! They brought us lots of kiwis (because their manufacturers) so we have prepared this chutney that they tasted with Pecorino cheese but is also great with the roasted meats:
8 ripe kiwi
1 white onion
1 clove of garlic
Fresh ginger in root
2 tablespoons of apple cider vinegar
half apple
salt
Chili powder
8 heaping tablespoons of brown sugar
rosemary
Cut kiwi, onion, apple and garlic into small pieces and place in heat, when it starts to heat up, add some grated fresh ginger, brown sugar, vinegar, salt, plenty of chilli powder and a sprig of rosemary. Cook for at least an hour until the mixture is completely blended and became a puree.
Category Antipasti: vari, le salse | Tags: CHUTNEY,CONFETTURA,KIWI | No Comments
4 November 2013 // flaviabi // No Comments
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
21 October 2013 // flaviabi // 2 Comments
We do not like to make the usual ham and melon, so we re-invent 
it:
for 4 people
half a melon
three tablespoons of vodka
two teaspoons of brown sugar
Tabasco
salt
extra virgin olive oil
12 sticks of ham
endive
rocket
cabbage
julienne carrots
Cut the melon into cubes and marinate with vodka, brown sugar, a few drops of Tabasco, and a pinch of salt, for about 1 hour in the refrigerator. After marinating blend the melon and when it is reduced to a puree let it drain in a colander until it lost its liquid. Prepare the 4 separate salads and seasoned to your taste (I recommend soy, balsamic vinegar and olive oil), and put them in layers in a cup. Put two tablespoons of mousse on top and garnish with a few sticks of ham.
Category Antipasti: vari | Tags: ham,insalate,melon,melone,proscitto | 2 Comments
