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Posts Tagged ‘ITALIAN FOOD’

  1. ZUCCHINI AND RICOTTA PIE

    29 April 2017 // flaviabi

    tortino-di-zucchine-e-ricotta

    tortino-di-zucchine-e-ricotta

    For 4 people
    
    
    1 roll of puff pastry
    3 zucchini
    1 onion
    6/8 pumpkin flowers
    Fresh ginger
    250 gr. Ricotta cheese
    2 eggs
    5 slices of Emmental
    Extra virgin olive oil
    Wild Mint
    salt
    Chili pepper
    Cut the zucchini into strips, cut only the green outside and keep the pulpapart. Soak in a pan with oil, 
    finely chopped onion, add the zucchini fillets, a generous grated ginger and wild mint and bake with 
    brilliant fire for about 8-10 minutes, keeping the zucchini crispy. In a bowl put the ricotta cheese with 
    the two eggs, the zucchini pulp, salt and chili pepper and grind it all. Place the puff pasty in a baking 
    tray and place the flowers, add the slices’ cheese and cover with cooked zucchini then  spread with ricotta 
    cream. Cook in the oven at 200 ° for 15 minutes covered with aluminum paper, then open and finish cooking 
    for another 20 minutes.

  2. Wild chicory and fava beans’ cream

    27 March 2017 // flaviabi

    cicoria e fave

    The original recipe wants dry fava beans, but I could not resist to the spring and I used fresh ones: so arm yourself with patience and start to peel!

    400 grams of fresh fava beans

    400 gr of wild chicory

    1 clove of garlic

    3 spring onions

    Chili pepper

    White wine

    In a pan with extra virgin olive oil, put fresh onions cut into strips, saute’ slightly and add the shelled beans. Season with salt and pepper and cook for about half an hour, adding hald glass of hite wine and  hot water if needed. Blanch the chicory in salted water, when it is cooked, drain and squeez. In a skillet with oil fry the garlic and saute’ the chicory, adding salt. Ready to bring to the table: blend half  beans, create a nest with the  chicory and put , in the center, the mashed beans, and whole beans to the side. In this case I added the Norcia ham, but also suggested  with marinated anchovies.


  3. BROCCOLI ROMANI SOUP

    28 December 2016 // flaviabi

    zuppa broccolin

    zuppa broccolin

    … After the big meals we had during Xmas days we just nee a soup , not sad but brilliant and tasty:
    for 4 people:

    400 grams of Romani broccoli

    1 spring onion

    1 small potato

    fresh ginger

    pink pepper

    salt

    extra virgin olive oil

    Chili pepper

    Boil the broccoli in salted water for about 15 minutes. In a pan put a tablespoon of oil, the onion cut into strips, diced potatoes and a small piece of fresh ginger. Cook gently adding a bit of the cooking water broccoli. Now add the broccoli, cover with the cooking water, add salt and pepper and finish cooking for about 15 minutes. Blend all the ingredients and serve with pink pepper and a drizzle of olive oil.


  4. are you coming to have dinner with me????

    20 April 2012 // flaviabi

    felcete e hosteria

    this is our Saturday’s menu:

    BASMATI RICE PUDDING WITH ASPARAGUS CREAM AND CRISPY BACON

    BREAD’S BASKET WITH PECORINO CHEESE CREAM AND FAVA BEANS

    POTATOES’ GNOCCHI WITH  FRESH TOMATOES, BASIL AND GINGER

    STEWED BEEF WITH POLETINA

     FRUITS’ SALAD WITH DARK CHOCOLATE FONDUE


  5. TREVI 29 – October 30: THE HISTORY IS SERVED!

    31 October 2011 // flaviabi

    trevi 20-30 ottobre 2011 059

    Saturday and Sunday, with a lot of nice people!, we cooked and ate and chatted two ”poor” ingredients of traditional Umbrian recipes: chickpeas and fagiolina del Trasimeno(Trasimeno beans).
    Important legumes in the diet of our ancestors-rich of proteins were called ”the meat of the poor,” and can still be interpreted to be rediscovered, to build traditional and delicious dishes. While cooking I enjoyed telling my guests, the stories of the past, related to food and farming traditions, ancient cooking techniques, the importance of sharing food …. And I had a great audience who likes to cook, laugh and joke and above all eating!

    With Marco (trusted and good cook), there had moments of reflection (!?),but then we decided to
    prepare them as follows:
    FRIED CHICKPEAS
    CREAM OF TRASIMENO’  BEANS
    PASTA AND CHICKPEAS WITH “BATTUTO”
    OLIVE  UMBRIA STYLE
    CANAPEE’ WITH  TRASIMENO BEANS
    VEGETABLE’ ROLLS WITH CHIKPEAS
    THE BRUSTENGO