25 February 2013 // flaviabi
For 4 people:
320 gr. Fusilli (short pasta)
250 gr. cauliflower
1 onion
1 clove of garlic
Fresh chives
basil
milk
white wine
ginger
150 gr. Salted hard Ricotta
Sauté finely chopped onion in the pan, crushed garlic, a few leaves of basil and grated ginger. Pour in the white wine and add the cauliflower. Bring to a lengthening cooking with milk and water (in equal amounts). Season with salt and when cooked, pass them to the blender. When the pasta is cooked, drain and put it in the pan with the cauliflower puree, add the grated ricotta and chives thinly sliced.
Category Primi piatti: pasta | Tags: CAULIFLOWER,cavolfiori,fusilli,pasta,RICOTTA CHEESE,RICOTTA SALATA,zenzero | No Comments
12 February 2012 // flaviabi
And after …. the walk in the snow, this is the lunch we had at Bernie’s:
hot bread with ham and smoked cheese
fusilli with peas and caciotta
brustengo
and waffles with chocolate fondue (since there was no cream!)
Category Eventi | Tags: cialde,fusilli,PEAS,ROMITA,SNOW | 6 Comments
// flaviabi
Ingredients for 4 people:
350 gr. Fusilli, 250 gr. Peas, an onion, a clove of garlic, 2 diced sausage, 150 gr.tomato sauce, all cooked in the pan with white wine and chili, and when is time to finish the cooking of fusilli in the sauce, add a cascade of diced caciotta .
Category Primi piatti: pesce | Tags: CACIOTTA,fusilli,PEAS,piselli | No Comments
15 July 2011 // flaviabi
Ingredients for 4 people
350 gr. fusilli
100 gr. Of fresh truffles
80 gr. Minced pork meat
1 courgette
bechamel
garlic
onion
salt
chilli
In a frying pan with oil, place the onion, the garlic and zucchini into thin slices, salt and pepper. Cook for about 10 minutes .Once cooked blend well and add into the bechamel adding half of the truffle, grated. In another pan, brown the sausages. Cook the pasta in salted water. When the pasta is al dente, drain and finish cooking in the pan with the bechamel sauce. Add the browned sausage and the remaining grated truffle.
Category Primi piatti: pasta | Tags: fusilli,SALSICCIA,SAUSAGES,TARTUFO,TRUFFLE | 7 Comments
25 May 2011 // flaviabi
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)
Chilli
4 pitted black olives
Extra virgin olive oil
One tablespoon of bread crumbs
Salt
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.
Category Primi piatti: pasta | Tags: basilico,erba cipollina,fusilli,olive,pomodoro,salsa | No Comments