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Posts Tagged ‘cipolla’

  1. RISOTTO WITH ROMAN CAULIFLOWERS

    27 February 2012 // flaviabi

    risotto cavolo 018

    In winter the cabbage family is really at its peak, and Roman cauliflowers  are also really wonderful to see not only to eat.
    250 gr. Carnaroli rice
    100 gr. Of Roman Cauliflower
    50 gr. Sausage meat
    1 red onion
    1 clove of garlic
    Half a glass of dry white wine
    thyme
    oil
    vegetable broth
    grated parmesan cheese
    salt
    chili

    Boil cabbage in salted water for 10 minutes. When you are ready, put them in a pan with oil and garlic and sausage and cook for a few minutes to flavor well. In another pan, put onion finely chopped and fry in olive oil, when golden toast rice until it sizzles. At this point, pour the white wine, add the cabbage and continue cooking with vegetable broth. Before serving, add thyme and pepper and grated Parmesan at will!


  2. SHRIMPS’ SALAD

    25 September 2011 // flaviabi

    insalata di gamberi

    Ingredients for 4 people:
    30 shrimps
    1 clove of garlic
    A spoonful of brown sugar
    chicory
    lettuce
    arugula
    chicory
    chive
    basil
    1 red onion
    Extra virgin olive oil
    Lemon juice
    salt
    black pepper
    Shell the shrimp. Cut the garlic into small pieces and brown it in a skillet with a tablespoon of olive oil, add the peeled shrimp and a teaspoon of brown sugar, and cook for a few minutes with  brilliant fire. In a bowl place a finely chopped red onion with few drops of lemon juice and a pinch of salt. Carefully wash the salad and mix it the basil and chives. Dress the salad  with extra virgin olive oil, salt, lemon juice and black pepper. Put the salad in a serving dish, put on the top shrimps and their liquid and onions.


  3. BREAD SALAD UMBRIA STYLE

    15 July 2011 // flaviabi

    panzanella

    Ingredients for 4 people
    300 gr. Stale bread
    1 cucumber
    1 onion
    3 tomatoes
    Half a red pepper
    half courgette
    A tuft of arugula
    5 leaves of lettuce
    5 leaves of radicchio
    10 grains of red grapes
    Extra virgin olive oil
    salt
    chilli
    Wine vinegar
    Soak the  stale bread in water until it becomes completely soft. Squeeze well and crumble it into a bowl. Add all vegetables cut into small pieces. Season with oil, salt, vinegar and pepper and let stand in refrigerator before serving.


  4. PASTA WITH FAVA BEANS CREAM

    23 May 2011 // 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
    Salt
    Chilli

    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.

     


  5. Mandy and Marjon, Chantal and Mirjam: thank you for your PIZZA!!!

    17 May 2011 // flaviabi

    ragazze in cucina

    800 grams of flour 00
    500 ml water
    25 g yeast
    1 tablespoon salt
    1 pinch of sugar
    I love crispy pizza and after many experiments, I defined this mixture, which has the only secret in the process …
    In fact I make a first LIQUID mixture by putting half the quantity of flour, all the water, yeast, salt and a pinch of sugar, and let the mixture rise as long as you want (I normally do the dough in the morning before going to office and leave it until the evening when I go back home). Anyway, at least after one hour of rising add the remaining flour to obtain the consistency needed to roll out the pizza.

    Non is time to put condiments on it and tonight we made:

    PIZZA WITH GORGONZOLA AND ZUCCHINI

    Cut sliced ​​zucchini and marinate it with a bit of salt and then put on the pizza with gorgonzola

    PIZZA MARGHERITA

    Chopped fresh tomato, basil, salt, pepper, oregano and mozzarella

    PIZZA ONION, CAPERS AND SAGE

    Fresh onions thinly sliced, salted capers, thinly sliced ​​sage oil and extra virgin olive oil.

     


  6. (Italiano) FRITTATA CON ASPARAGI DI BOSCO

    4 May 2011 // flaviabi

    frittata

    Sorry, this entry is only available in Italiano.


  7. SALSA PICCANTE

    15 April 2011 // flaviabi

    Io adoro il peperoncino e questa è una delle salse che preferisco: ottima per le carni arrosto, il pesce e le verdure grigliate.

    Ingredienti:

    pari quantità di peso di pomodoro fresco, peperone, cipolla

    1 spicchio di aglio

    sale

    abbondante peperoncino

    olio

    Tagliate grossolanamente tutte le verdure e mettele in un pentolino con ‘olio e l’aglio. Fate cuocere per circa 15 minuti, salate e aggiungete il peperoncino a piace (esagerate, esagerate!). A questo punto frullate il tutto.