8 May 2016 // flaviabi
Some guests at the Hosteria have particularly enjoyed the pasta we served , and then here we go with the recipe!
For 4 people
400 gr. Paccheri
250 gr. Mixed ricotta cheese (cow and sheep)
200 gr. Asparagus (in my case wild ones)
80 gr. Of smoked scamorza cheese
Basil (a lot!!!)
Marinated anchovies
Thyme
Garlic
White wine
Extra virgin olive Oil
Salt
Chili
Clean the asparagus until you reach the “tenacious”: cook in a pan with olive oil, garlic, salt and pepper and Cook, adding white wine. Tied together the hard parts of the asparagus and cook in salted water (add a glass of white wine!): you’ll use this water to boil the pasta. In the meanwhile the asparagus tips are cooked: Add ricotta cheese, thyme and basil, season with salt and pepper, add scamorza smoked cheese cut into small pieces and blend everything until you have created a cream … Suggestion: If the cream is too runny use the breadcrumbs. Boil the pasta 8 minutes and dry it, still hot (otherwise it will close) fill it with the cream of asparagus. Place them upright on a baking sheet and baked until golden brown. Create a sauce of basil, salt and olive oil working everything in a blender. At this point serve the pasta with basil sauce and marinated anchovies.
Category Primi piatti: pasta | Tags: asparagi selvatici,ASPARAGUS,crema di asparagi,delicious pasta,PACCHERI | No Comments
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