13 December 2011 // flaviabi
I’m not a pasta lover, all my friends know, and they also know that I love soups…. And this is my favorite: maybe because is raining, or because is winter, but tonight’s dinner is just mouth-watering!
Ingredients for 4 people:
250 gr. dried fava beans
laurel
sage
rosemary
4 slices of bread from Umbria
salt
chili
Fennel seeds
garlic
Put the fava beans to soak for at least 12 hours. Tie with kitchen twine laurel, rosemary and sage and create a bunch. Boil the beans for 45 minutes in salted water with the bunch of herbs. When the beans are tender, prepare a plate with one slide of toasted bread slices, spread garlic on it, put the fava beans, a drizzle of olive oil, salt, pepper and a few fennel seeds.
Category Primi piatti: le zuppe | Tags: BRUSCHETTA,FAVA BEANS SOUP,FAVE SECCHE,ZUPPA DI FAVE | No Comments
1 September 2011 // flaviabi
How nice! Summer is time of truffle Tuber aestivum Vitt (in Umbria we call it scorzone) which is far less value than white or black truffles winter, but tasty and delicious for cooking!
We make the “bruschetta” with 4 slices of toasted bread, a smear of fresh garlic on bread, truffles finely grated and mixed with oil and chilli ….and spread this cream over the bread!
Category Antipasti: vari | Tags: BRUSCHETTA,SUMMER TRUFFLE,tartufo estivo | No Comments
28 April 2011 // flaviabi
![bruschette-al-radicchio[1]](http://www.flaviabi.com/wp-content/uploads/2011/04/bruschette-al-radicchio1.jpg)
Ingredients (4 people):
8 slices of bread
1 radicchio travigiano
1 leek
salt
chilli
balsamic vinegar
chive
garlic
Toast the bread and spread with the garlic.
In a pan fry the thinly sliced leeks thinly chopped and radicchio cut into strips.
Cook for about 10 minutes ,add the balsamic vinegar, salt and pepper, and place the mixture on toasted bread.
Category Antipasti: vari | Tags: BRUSCHETTA,radicchio,RED CHICORY | No Comments
