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Posts Tagged ‘ham’


    21 October 2013 // flaviabi

    We do not like to make the usual ham and melon, so we re-invent varie 1 003it:

    for 4 people


    half a melon

    three tablespoons of vodka

    two teaspoons of brown sugar



    extra virgin olive oil

    12 sticks of ham




    julienne carrots

    Cut the melon into cubes and marinate with vodka, brown sugar, a few drops of Tabasco, and a pinch of salt, for about 1 hour in the refrigerator. After marinating blend the melon and when it is reduced to a puree let it drain in a colander until it lost its liquid. Prepare the 4 separate salads and seasoned to your taste (I recommend soy, balsamic vinegar and olive oil), and put them in layers in a cup. Put two tablespoons of mousse on top and garnish with a few sticks of ham.


    25 February 2013 // flaviabi

    foglie di cavolo farcite



    Buffalo mozzarella


    Fresh Black truffle or truffle sauce




    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


    5 September 2011 // flaviabi

    fagioli in umido

    Ingredients for 4 people:
    800 gr. BORLOTTI beans
    2 onions
    1 clove of garlic
    250 gr. Ham (one piece)
    wild mint
    2 glasses of white wine
    200 gr. Tomato puree
    2 Sage’ leaves
    Extra virgin olive oil

    If using dried beans, let soak for 12 hours in water. In a skillet saute garlic and onion finely chopped. When golden add the chopped ham into fillets, white wine and cook for 15 minutes over low heat. Now add all the chopped herbs, lemon grated zest and last the tomato puree and cook for 10 minutes, adding chili. Add the beans and cook over low heat for at least 30-35 minutes, adding water as necessary.

  4. MARCO E GIACOMO… once more

    9 June 2011 // flaviabi

    marco e giacomo

    Here Marco and Giacomo, cutting my delicious ham: trustable friends and colleagues, they tested my recipes, my pics and my blog!

    Involtini di melanzane-Eggplants’ rolls

    Cornetti salati-Savory croissants

    Risotto al radicchio –RISOTTO WITH RED CHICORY

    CONTROFILETTO CON ZUCCHINE E FIORI-SIRLOIN with courgettes and flowers

    Insalata di fagiolini con salsa di mentuccia selvatica-Green beans with wild mint sauce

    Crostatina di cioccolato bianco e fragole- STRAWBERRIES’  PIE WITH WHITE CHOCCOLATE

  5. Savory croissants

    8 June 2011 // flaviabi


    Simple but very tasty!

    Ingredients (4 people):
    1 package of puff pastry
    1 Scamorza cheese
    150 gr. ham-1 yolk
    Sesame seeds

    Cut the pastry into strips 5 cm wide. -15 cm long. Put in the center the scamorza cheese cut into sticks and a slice of ham. Roll up and seal the edges with a little pressure. Brush the croissants with beaten egg yolk, sprinkle with sesame seeds and bake at 200 degrees for about 15 minutes. Serve it warm.

  6. TORTA AL TESTO…. what a passion!

    30 March 2011 // flaviabi


    Questa ricettta la pubblico con piacere perchè Erica, la dolce bimba,  me la richiede, in memoria delle grandi mangiate fatte insieme alla Romita!

    500 gr. flour
    50 ml. Extra virgin olive oil
    60 gr. Pecorino cheese
    25 gr. yeast
    Water (as it may need)
    Place the flour as a fountain  and pour in the middle, oil, the pecorino  cheese cut with a knife and the yeast, already melted in half a glass of warm water. Mix until mixture is smooth and homogeneous. Let it rise for at least an hour, then roll out with rolling pin to obtain a circular sheet with a thickness of 2 cm and the diameter of the “testo” (testo is what you see in the picture: it is in our day-to-disc metal, but in the past was a volcanic rock that was heated on the fire in the fireplace). Roll out the dough on the stove heated above text, (if you do not have testo- and it may be possible!!-use a pan with oiled paper) practice holes with a fork and cook on both sides 5-7 minutes per side. When cooked, fill it as you like …. I do suggest you to fill it with ham (when it is still hot), or stewed meat, or rucola and cheese, or cooked vegetables (even better if it is wild chicory!)