25 February 2013 // flaviabi
For each guest:
1 potato
50 gr. cauliflower
50 gr. Spicy gorgonzola
1 shallot
Two tablespoons of white wine
chive
milk
salt
black pepper
Boil the potatoes halfway. Cut into two parts and dig the flesh. Sauté the finely chopped shallots in a pan with extra virgin olive oil, pour in white wine and add the cauliflower cut into small pieces. Put milk and water while cooking if needed. At the end of cooking, add the pulp of potatoes, season with salt ,pepper and chives. Knead the mixture coarsely with a fork, and fill the half potatoes. Before re-pair the two halves put a teaspoon of blue cheese in the center. Wrap potatoes in aluminum foil and put them in a very hot oven before serving: must arrive at the table “hot”!
Category Le verdure | Tags: cavolfiori,gorgonzola,patate,potatoes,ROMAN CAULIFLOWERS | No Comments
22 January 2012 // flaviabi
Ingredients for 4 people:
350 gr. of spaghetti
4 artichokes
1 lemon
150 gr. Gorgonzola
100 gr. mascarpone
1 shallot
1 clove of garlic
Half a glass of white wine
salt
chili
Clean the artichokes from the external hard leaves, cut into thin slices and put them in water with lemon juice. In a frying pan with oil, sauté the shallot and garlic, thinly sliced, and add the artichokes. Put salt and pepper, and cook for 15 minutes stretching with white wine. In a new frying pan over low heat, melt the gorgonzola cheese with mascarpone and add half the cooked artichokes previously blended. Boil the spaghetti in salted water and when cooked, pass them in the pan with the cheeses and served with remaining artichokes.
Category Primi piatti: pasta | Tags: gorgonzola,MASCARPONTE,SPAGHETTI AI CARCIOFI,SPAGHETTI WITH ARTICHOKES | 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
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
23 September 2011 // flaviabi
…. let’s make them a little ’different!
Make a cream half gorgonzola and half mascarpone, spread this on slices of bread. Heat in the oven, when still warm put on the salmon and wild fennel …. GOOD!
Category Antipasti: pesce | Tags: gorgonzola,mascarpone,SALMON,salmone | No Comments
20 September 2011 // flaviabi
Ingredients for 4 people:
300 g arborio rice
150 g mushrooms
50 gr. mascarpone
50 g Gorgonzola
1 onion
1 clove of garlic
3 tablespoons of vodka
thyme
4-5 basil leaves
chive
Extra virgin olive oil
500 ml vegetable broth
salt
chili
Chop garlic and onion very thin and brown in a skillet with olive oil. Pour vodka, add the mushrooms (carefully cleaned ), a pinch of salt and pepper and cook for 10 minutes. In a small pot, boil the vegetable stock. Remove two tablespoons of mushrooms and mix in a mixer, and add it back to the mushrooms. Add chopped herbs to the mushrooms and the rice and cook, stirring constantly, stretching with the vegetable broth as needed. A few minutes before you finish cooking add the mascarpone and gorgonzola and stir the risotto.
Category gli altri primi | Tags: FINFERLI,gorgonzola,mascarpone,MUSHROOMS,RISOTTO,vodka | No Comments
9 September 2011 // flaviabi
Ingredients for 7-8 pancakes
100 gr. flour
2 eggs
1 egg
450 gr. milk
20 gr. butter
1 pinch of salt
1 dash of nutmeg
To fill:
120 gr. Sweet gorgonzola
100 gr. of bechamel
2 zucchini
1 onion
1 clove of garlic
basil
thyme
salt
chili
½ cup dry white wine
Mix the flour, eggs, milk and flavored with nutmeg and a small frying pan, cook the mixture (liquid) with butter. It will form a small pancake, which I highly recommend you do thin! When the pancakes are ready, prepare the filling. In a frying pan with olive oil, sauté garlic and onion sliced thin, and add the sliced zucchini, basil and thyme. Bake for about 15 minutes, adding the white wine, salt and pepper. When cooked, add the gorgonzola and mix well, to create a paste. Spread the cream on pancakes, roll up and place in a baking dish. Sprinkle with bechamel and mash in oven at 200 degrees for 10 minutes.
Category gli altri primi | Tags: CREPES,gorgonzola,PANCAKES,zucchine,ZUCCHINI | No Comments
5 September 2011 // flaviabi
Ingredients for 4 people:
300 gr. penne
1 onion
1 clove of garlic
2 large ripe tomatoes
Half a glass of white wine
200 gr. Sweet gorgonzola
2 long eggplants
parsley
thyme
chili
Extra virgin olive oil
marine salt
Cut the eggplant into small cubes and fry in olive oil. When crispy and golden, drain and let cool. In a skillet sautè the onion and garlic finely chopped ,add thyme, and blend with white wine. Then add the tomatoes, peeled and diced. Season with salt and pepper and cook for about 20 minutes, adding a lot of water. (Must be a very liquid sauce). At this point, add the Gorgonzola cheese and melt over low heat. Boil the penne in salted water, drain and dress with the tomato sauce. Add the fried eggplant, sprinkle with chopped parsley and serve.
Category Primi piatti: pasta | Tags: EGGPLANTS,gorgonzola,GORGONZOLA CHEESE,PENNE | No Comments
21 May 2011 // flaviabi
Ingredients (4 people):
12 prunes without bones
70 gr. Gorgonzola cheese
12 slices of bacon
Using a spoon, filled the plums with Gorgonzola cheese and wrap them one by one, with the slice of bacon. Bake it in oven grill until the bacon is crispy.
Category Antipasti: vari | Tags: gorgonzola,pancetta,prugne | No Comments
17 May 2011 // flaviabi
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.
Category Antipasti: vari, Eventi, Gli Spuntini | Tags: CAPPERI,cipolla,gorgonzola,mozzarella,PIZZA,SALVIA,zucchine | No Comments
