25 February 2013 // flaviabi
cabbage
Buffalo mozzarella
ham
Fresh Black truffle or truffle sauce
laurel
garlic
onion
white wine
Prepare the steamer adding the water with a glass of white wine, sliced onion, a clove of garlic and 2/3 bay leaves. Steam the cabbage leaves over this flavored water. When cooked, put a slice of ham, a strip of buffalo mozzarella and grated black truffle. Roll it and heat in the oven before serving to allow the mozzarella to melt
Category Antipasti: vari | Tags: CABBAGE,CAVOLO FARCITO,CAVOLO NERO,ham,mozzarella,prosciutto,TARTUFO,TRUFFLE | No Comments
19 March 2012 // flaviabi
Before fresh cabbages disappear from the market, it is worth to make this pasta!
Ingredients for 4 people:
350 gr. of maccaroni
1 small head cabbage
1 shallot
1 clove of garlic
1 glass of dry white wine
parsley
50 gr. Fontina cheese
50 gr. Parmigiano cheese
50 gr. Emmental cheese
Three tablespoons of cream
½ cup of milk
A sprig of parsley
oil
salt
chili
Cut the cabbage into thin strips. In a frying pan with olive oil, place the shallot and garlic finely chopped,and fry. Add the cabbage and cook, cover, for 15 minutes, with white wine and half glass of water. When cooked, season with salt and pepper. In the meantime soft cheeses in a water bath, and when totally melted, mix the cream and milk. Cook the pasta in salted water, and when it is “al dente” sautè with -fried cabbage, mix with melted cheese and sprinkle with parsley.
Category Primi piatti: pasta | Tags: CABBAGE,CAVOLO,FONDUE,FONDUTA,MACCARONI,MEZZEPENNE,pasta | 2 Comments
15 January 2012 // flaviabi
Ingredients for 4 people:
400 gr. cabbage
4 potatoes
1 shallot
50 gr. almonds
Two tablespoons of bread crumbs
150 gr. Gorgonzola
oil
salt
chili
butter
Boil the potatoes and cut into slices and put salt on it. Cut the cabbage into thin strips blanch in boiling water for 5 minutes. Drain and mash in a pan with olive oil and shallots for 5minutes, seasoning with salt. Butter the ramekins and pass the breadcrumbs on it. Put a layer of cabbage, a layer of potatoes, a layer of blue cheese and a sprinkling of ground almonds, until completion of the stencil. Bake at 200 degrees for 15 minutes.
Category Le verdure | Tags: CABBAGE,FLAN,gorgonzola,patate,potatoes,SFORMATINO,verza | No Comments
9 January 2012 // flaviabi
Let’s begin the purifying phase …. without sadness, but with very good taste!
Ingredients for 4 people:
1 small cabbage
2 artichokes
1 onion
1 clove of garlic
salt
chili
parsley
A slice of bread
Cut the cabbage into thin strips and coat them in a small pan with the onion and garlic and a drizzle of oil. Add water and bring to boil. When it boils add the artichokes cut into thin slices and season with salt and pepper. Boil for 25 minutes and serve with toasted bread cut into cubes and sprinkle with parsley.
Category Primi piatti: le zuppe | Tags: ARTICHOKES,CABBAGE,verza,zuppa di verza e carciofi | 5 Comments
2 November 2011 // flaviabi
Yesterday, when I arrived at La Romita, I did not know that we would be 25 at lunch and when I realized it, I went to the “supermarket” located in the garden and I invented this sauce for our pasta:
Ingredients for 4 people:
300 gr. of spaghetti
1 cabbage
1 bunch of parsley
4 anchovy fillets
1 clove of garlic
1 onion
1 glass of white wine
150 gr. Spicy Gorgonzola
salt
chili
extra virgin olive oil
Chop finely onion and garlic and brown in a skillet with olive oil. Melt in the anchovy fillets and add cabbage, cut into slices and parsley. Cook (15 minutes) adding the white wine and, if necessary water. When the cabbage is cooked, put salt and pepper and add the gorgonzola cheese stirring until it is completely dissolved in the vegetables. Drain the spaghetti at half time cooking, and finish cooking in the sauce, adding water if necessary. Put extra virgin olive oil before serving.
Category Primi piatti: pasta | Tags: CABBAGE,CAVOLO CAPPUCCIO,gorgonzola,ROMITA,SPAGHETTI | No Comments