27 April 2012 // flaviabi
cute and good …… and you can taste at the Hosteria Mattta:
Ingredients for 4 people:
100 gr black rice
50 gr. basmati rice
10-15 asparagus
4 slices of bacon
powdered ginger
salt
chilli
wild mint
olive oil
4 aluminum molds
Boil the rice in two separate pots (they have different cooking times). When they are cooked, drain and let cool on a cold surface. separating the grains. Cut the asparagus by removing the last part of the stem. Cut almost to the tip, washers,taking care to keep the tips whole. Boil water with salt, and half a clove of garlic,asparagus, Throw washers and cook. Drain, keeping the water and cook the tipsfor 5-8 minutes, keeping them crisp. Purée the asparagus slices of cooked,adding a little oil, salt and pepper and a few leaves of mint. At this point in twoseparate bowls, whisk the rice: white with ginger powder and a little oil, and blackwith a pinch of salt and a drizzle of olive oil. We are ready to assemble the cake.Butter the ramekins, place a spoonful of basmati rice, black rice on a spoon back and forth through 180 ° in oven for 7-8 minutes. Reversed in the pie plates, place a generous spoonful of cream of asparagus, the tips of asparagus and a slice of bacon you’ve baked in oven grill …… Good!
Category Antipasti: vari | Tags: asparagi,ASPARAGUS,BACON,pancetta,riso basmati,RISO VENERE,tortino di riso | No Comments
8 October 2011 // flaviabi
… I had some basmati rice left (I use it often served with vegetables in a pan), so invented this ”recovery” pie:
with any cup you have at home create a form of basmati rice. Cut bacon into thin slices and grill in the oven until crispy. Boil the asparagus (please not too much, otherwise they will be too mushy!), and season with oil, salt and lemon juice. Cut dried tomatoes into thin strips and moisten with white wine, then seasoned with olive oil and salt. Soak two slices of brie cheese in the oven and assembled the cake.
It ’came cute and so good!
Category Antipasti: vari, La cucina degli avanzi | Tags: asparagi,ASPARAGUS,BASMATI,brie,cheese | No Comments
5 May 2011 // flaviabi
Ingredients (4 people):
600 g turkey breast
100 grams of asparagus
1 zucchini
1 red pepper
Salt
half glass of White wine
Extra virgin olive oil
Grill in the oven the pepper, when cooked peel it put it in a covered pan, so it will be easier to peel it. In the meanwhile, steam cook the asparagus: pls do not pulped them! Cut the zucchini in half and cut out the pulp. When the asparagus are cooked, take two of them and fill the zucchini.. Roll out the turkey breast and press it. Put some salt, the open pealed pepper, the composed zucchini/asparagus, and roll the turkey, binding good. Put the roll in a baking pan with olive oil and a glass of white wine, and cook for 25 minutes in oven at 200 degrees. Serve it with the remaining asparagus, seasoned with olive oil, lemon and salt.
Category Secondi: carne | Tags: asparagi,PEPERONI,tacchino,zucchine | 2 Comments
4 May 2011 // flaviabi
Sorry, this entry is only available in Italiano.
Category Antipasti: vari, Le verdure | Tags: aglio,asparagi,bosco,cipolla,uova | No Comments
15 April 2011 // flaviabi
…ancora per Nadia.
Ingredienti (4 pax):
8 filetti di salmone
1 mazzo di asparagi
1 limone
olio extravergine di oliva
sale
Lessate gli asparagi, facendo attenzione a lasciarli a metà cottura. Schiacciate i filetti per farli diventare sottili. Arrotolate ogni filetto su due asparagi precedentemente lessati. Cuocete al vapore per circa 8. Servite ancora caldi, con i rimanenti asparagi conditi con olio, sale e limone, un cucchiaio di maionese ( che adesso vado ad inserire nella categorie salse), ed un ciuffetto di lattuga tagliata sottile condita con olio e limone.
Category Antipasti: pesce | Tags: asparagi,salmone | No Comments
30 March 2011 // flaviabi
Che bello questo periodo dell’anno! La campagna ci regala un sacco di cose buone, come gli asparagi selvatici….e io ci faccio una carbonara rivisitata.
Ingredienti:
Linguine
uova
parmigiano grattugiato
asparagi
aglio
peperonicno
pancetta a dadini
vino bianco
asparagi selvatici
Mentre bolle l’acqua per la pasta, in un pentolino spezzettiamo gli asparagi (mi raccomando facciamolo con le mani, perchè dobbiamo usare solo la parte tenera). Li facciamo cuocere in una padellina con uno spicchio d’aglio e portiamo a cottura (7-8 minuti) aggiungendo acqua, sale e peperoncino. Separiamo le uova: con i tuorli a bagno maria, facciamo uno zabaglione salato, allungando con vino bianco e durante la cottura aggiungiamo il parmigiano grattugiato. I tuorli invece li montiamo a neve. Facciamo soffriggere i dadini di pancetta. Scoliamo la pasta e condiamo prima con lo zabaglione salato, poi mettiamo gli asparagi, facciamo mantecare tutto con gli albumi montati a neve e spolevriamo con i dadini di pancetta.
Category Primi piatti: pasta | Tags: asparagi,carbonara | 4 Comments
