22 September 2013 // flaviabi // 3 Comments
I feel sorry for those who were not able to come to dinner at Hosteria Mattta last Saturday ….. but we have so much fun! And we cooked many good things, like this delicious appetizer:
Ingredients for four people:
1 eggplant
8 fresh anchovies
1 ripe tomato
Corn flour
sliced almonds
fresh ginger
parsley
garlic
oil for frying
Cut the eggplant into thin slices and fry in hot oil until light brown. Clean the anchovies removing the bones and entrails. Mix the corn flour with chopped parsley, a clove of garlic, fresh ginger and sliced almonds. Breaded anchovies and fry in hot oil until light brown. At this point you can build your appetizer: a slice of eggplant, a fillet of fried anchovies,and a slice of tomato. Serve it with a generous sprinkling of parsley.
Category Antipasti: pesce | Tags: ACCIUGHE,alici,EGGPLANTS,MELANZANA,millefoglie | 3 Comments
23 May 2013 // flaviabi // No Comments
You need to reward yourself every now and then …. and just reward for me is a good dish of fish!
Ingredients for 4 people:
800 gr. Fresh tuna
Worcestershire sauce
Himalayan pink salt
black pepper
lemon
Tabasco (or chili powder)
fresh horseradish
Soy sauce
fresh thyme
Extra virgin olive oil
Honey flavored with chili
Beat with the knife the tuna until it is reduced in coarse pieces. Keep it in a bowl and add the juice of half lemon, few leaves of thyme, a pinch of black pepper, a teaspoon of Worcester, few drops of Tabasco (just few please!), the soy sauce and mix well. Keep in refrigerator for 20 minutes. Create a cylinder of tuna per person, sprinkle with a little olive oil, grate a little horseradish and a few grains of salt rose. Serve with a fresh and crispy salad with fillets and of sun-dried tomatoes and honey chilli.
GOOD!
Category Senza categoria | Tags: TARTARE DI TONNO,tonno,TUNA FISH | No Comments
5 March 2013 // flaviabi // No Comments
The Asian flavors are those, second to Italians, that make me hungry!
Ingredients for 4 people
800 gr. chicken
3 fresh onions
2 fresh garlic
Fresh ginger
250 gr. mushrooms
2 sweet peppers
parsley
Soy sauce
Rice vinegar
Corn oil
1 eggplant
sweet paprika
Cut the chicken into small pieces and marinate for two hours, with 3 tablespoons of rice vinegar and a generous sprinkling of paprika. When marinated fry in corn oil, until it becomes crispy. In a large skillet put fresh garlic and onions cut into strips, the sweet peppers coarsely chopped, abundant slices of fresh ginger cook on brilliant fire for two or three minutes, without any seasoning. At this point, add the mushrooms and parsley and let cook for 7-8 minutes, mushrooms will leave their beautiful flavored water! Add the previously fried chicken and flavor soy. Grill 5-6 slices of eggplant and when cooked, season with soy and parsley. Put over the chicken and vegetables and enjoy with devotion : GOOD!
Category Secondi: carne | Tags: aglietto,cipollotti freschi,fresh onion,fried chicken,GARLIC,POLLO FRITTO,soja | No Comments
3 March 2013 // flaviabi // No Comments
Yesterday was Giovanna’s birthday and this was her cake!
3 discs of sponge cake (recipe here)
300 gr. Ricotta (cow)
300 gr. Ricotta (sheep)
200 gr. Icing sugar
150 gr. bitter cocoa powder
150 gr. cream
Half a glass of brandy
80 gr. pine nuts
honey
Sift the ricotta and mix them together, mixing well. Whip the cream with half the sugar ,when ready add it to the ricotta, adding the remaining sugar. Divide the mixture in half, on one add cocoa powder and two tablespoons of brandy. Cut the sponge cake into three layers, brush the first layer with the remaining brandy, spread the ricotta white, put the second layer and spread the brown ricotta, add the third layer and spread with honey and sprinkle with pine nuts.
Category I dolci | Tags: birthday's cake,cioccolato,ricotta,torta di compleanno | No Comments
// flaviabi // No Comments
75 gr. White flour
1 pinch of salt
5 eggs
150 gr. sugar
75 gr. Potato flour
To prepare the sponge cake, divide the egg whites from the yolks putting them in two separate large bowls, start to beat with the help of electric whisk, egg yolks with half the sugar until the mixture is fluffy, puffy and light yellow.
Beat now the egg whites until glossy and after about five minutes when they are already quite swollen and white, add the remaining sugar. Continue to whisk for a few minutes. Mix together the egg whites to the yolks and mix well. At this point add the flour and potato flour sifted together, pouring the mixture through a sieve to make sure that no lumps are formed.
Mix everything with a wooden spoon until the mixture is smooth, being careful not to remove it. Grease and flour a round baking pan and pour the mixture.
Take preheat the oven to 180 degrees and bake your sponge for at least 35-40 minutes without opening the oven in the first half hour of cooking, otherwise it collapses.
Category I dolci | Tags: PAN DI SPAGNA,SPONGE CAKE | No Comments
25 February 2013 // flaviabi // 9 Comments
Venerdì 22 Febbraio: CENA
- Involtini di melanzana con rucola, crostino caldo con crema di fave e pecorino
- Penne con sugo di funghi, basilico e zenzero
- Pepite di pollo al mais e pinoli con maionese aromatizzata
- Patata farcita con Cavolfiori al gorgonzola
- La torta al fondente
Sabato 23 Febbraio : PRANZO
- Foglia di cavolo farcita
- SPAGHETTI ALLA CHITARRA AGLIO OLIO E PEPERONCINO CON SPUMA DI PANNA E LIMONE (senza uova)
- RAVIOLI LENTICCHIE E TARTUFO
- LASAGNE AL RAGU’ DI VERDURE E CURRY(solo rossi)
- INSALATA DISPETTOSA
- La tortina di mele con la crema al porto
CENA
- Minestra di frittatine al tartufo
- Zuppa di farro
- Tortucce con salsa piccante
- Polpettine di verdure al mais
- strudel DI RAPI con fonduta di formaggi
Domenica 24 Febbraio : PRANZO
- Involtini di bieta e crema di ceci con salsa al limone e emulsione di acciughe
- Fusilli alla crema di cavolfiore e ricotta salata
- Hamburger di lenticchie con insalata di patate e verza rossa
- Torta alle pere e yogurt
- La frutta in spuma bianca
- Le ricottine farcite
Category Eventi | Tags: CLAUDIO TRUPIANO,CORSO CUCINA,FLAVIA BISCARINI,hosteria mattta,Umbria | 9 Comments
// flaviabi // No Comments
1 lemon
parsley
One tablespoon of mustard
salt
sugar
oil
Half a glass of water
Put the water in a saucepan with the lemon juice the zest cut into strips (making sure to carefully remove the white). Bring to a boil and add a pinch of salt, a teaspoon of sugar, finely chopped parsley and mustard. Mix well and after about 6-8 minutes of cooking remove from heat and add a drizzle of olive oil.
Category le salse | Tags: LEMON' SAUCE,limone,SALSA AL LIMONE,SENAPE | No Comments
// flaviabi // No Comments
140 gr. flour
150 gr. plain yogurt
80 g sugar
50 g butter
2 eggs
1 teaspoon of vanilla
1 kg of pears
100 gr. Chopped hazelnuts
Pour into a bowl the flour, sugar, and egg yolks, when well fitted add egg whites, yogurt, vanilla and melted butter. Peel pears and cut into thin slices. and thinly sliced pears (ripe but firm) and add to the mixture. Also incorporates the finely chopped hazelnuts in a food processor (you can buy them already ground into flour). Pour the mixture into a cake tin (MD 24 cm) greased and floured and bake in a preheated oven at 180 degrees for 30 minutes. Sprinkle the pear cake with icing sugar and serve
Category I dolci | Tags: CAKE,DESSERT,PEARS,PERE,TORTA PERE E YOGURT,YOGURT | No Comments
// flaviabi // 2 Comments
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 // No Comments
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
