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Posts Tagged ‘basilico’


    25 February 2013 // flaviabi

    involtini melanzane

    Round eggplants

    fresh basil

    soft Pecorino cheese

    balsamic vinegar

    brown Sugar

    Juniper berries




    Cut the eggplant into slices about 2 cm. Soften the eggplants’ slides into a  the grid, two minutes per side. When cooked, put a pinch of salt, place in the center of a basil leaf and a stick of pecorino cheese. Roll up and secure with a toothpick. Put the balsamic vinegar in a pan, with a teaspoon of brown sugar, two / three juniper berries, a clove and boil on low heat for about 30 minutes, to evaporate the vinegar and make a cream. Pass the rolls of eggplant in the oven at 180 degrees for 7-8 minutes and serve hot with a few drops of balsamic reduction.


    1 June 2011 // flaviabi

    pesto 007

    50 gr. Of Fresh Basil

    Half glass  of extra virgin olive oil

    1 glove of garlic

    6 spoons of grated Parmigiano cheese

    2 spoons of grated Pecorino Romano cheese

    1 spoon of pine nuts

    Mix well all ingredients to obtain a cream and the sauce is ready!

  3. THE COLD TOMATO SOUP… or “The gazpacho” my way

    25 May 2011 // flaviabi

    zuppa di pomodoro
    Because I do not use the pepper (I can not digest it) …. And I do not put the bread because I have people with celiac disease in my house!

    Ingredients (4 people):
    800 gr. Ripe tomatoes, 400 gr of “datterini” and 400 gr of “sammarzani”
    1 red onion (sweeter, colorful, and more everything!)
    1 clove of garlic
    1 celery stalk
    1 cucumber
    1 courgette
    Fresh basil
    A small cup of white wine vinegar
    A teaspoon of sugar
    Extra virgin olive oil
    a lot of CHILLI



    Peel the tomatoes, cut into pieces, removing the seeds. Put them in a bowl with all the other chopped vegetables (onion, courgette, cucumber, celery, garlic). Add vinegar, salt, sugar and chilli. Let  it rest in refrigerator for two hours. Now create using the masher (with a lot of patience). Do not use the blender to make the cream: it takes too much air and makes the foam! Once the cream is ready, take two tablespoons and add a bit ‘of water: Pour this mixture into ice cube trays and put them in the freezer. Leave the remaining soup in the fridge until is time to serve it. Before serving, put on two or three cubes, thinly sliced ​​chives, basil and a drizzle of olive oil.


  4. Tomatoes’ sauce MY STYLE

    // flaviabi

    fusilli al pomodoro 001

    Ingredients (4 people):
    350 gr. Pasta, fusilli in this case, best kind of pasta to keep the sauce
    5 ripe tomatoes
    1 spring onion
    1 clove of garlic
    5-6 leaves of fresh basil
    Chives (abundant)
    4 pitted black olives
    Extra virgin olive oil
    One tablespoon of bread crumbs

    In a frying pan with oil, put the clove of garlic,the onion thinly sliced, chopped black olives, tomatoes cut into small pieces, put salt and chili cook it for 10 minutes, adding  a small cup of hot water. In the meantime cook fusilli in salted water and when ready, put them  in the pan with the sauce, add the chives and basil and a spoonful of bread crumbs.



    23 May 2011 // flaviabi

    la mia caprese! 007

    Ingredients (4 people):
    4 potatoes – mid size
    ½ kg of marine salt
    1 buffalo mozzarella
    2 ripe tomatoes
    6-7 basil leaves
    Extra virgin olive oil
    A tuft of arugula
    Place the potatoes in their skins (wash them well pls!) in a baking dish, cover with the salt and cook in the oven at 200 degrees for 40 minutes. Once cooked, clean them well taking out the salt and make small cuts to create segments. Cut tomatoes and mozzarella slices and insert them into the small cuts that you have practiced on the potato. Add the basil and a drizzle of oil. Serve with arugula or baby salad.


    // flaviabi

    penne alla crema di  fave

    Ingredients (4 people):

    350 gr. Pasta PENNE

    50 gr. Of grated pecorino cheese

    50 gr. of bacon in small cubes
    1.5 kg of fresh fava beans in their pods;

    1 fresh spring  onion
    1 clove of garlic
    Two or three basil leaves

    Cook the podded broad fava beans,in salted water for 15 minutes.
    When cooked, drain and put half of it in a blender with all other ingredients until creamy. In a pad brown the bacon and when ready add to the fava cream. Cook the PENNE in salted water. When it is “al dente” drain it and put in the pan with fava beans cream and cook for other 2 minutes. Serve the PENNE with fava beans, a sparkle of olive oil and grated pecorino cheese.



    10 May 2011 // flaviabi

    tagliatelle alle melanzane

    This is the smell of summer….

    Ingredients (4 people):
    400 gr. Tagliatelle
    150 gr. Mozzarella cheese
    1 eggplant
    1 onion
    1 clove of garlic
    200 gr. Tomato sauce

    Cut the eggplant in slices and cook in the oven grill. When are cooked cut them into cubes. Cook in a pan with oil, the onion finely chopped and a clove of garlic, when they are golden, add the tomato sauce, oregano and basil and the eggplant. Add salt and chilli and cook for about 15 minutes, adding water if needed. Cook noodles in salted water for about 3-4 minutes and then finished cooking directly in the sauce. When the noodles are cooked, add the diced mozzarella and a drizzle of virgin olive oil.