31 May 2016 // flaviabi
Ingredients for 4 people:
300 gr. Of PASTA (see recipe here)
150 gr. zucchini
1 eggplant
1 onion
fresh ginger
Rosemary
White wine
Red peppers
Olive oil
salt
chilli
For the fondue:
cream
parmigiano
soft goat cheese
Cut the eggplant into slices ( 2 cm) and cook in oven at 200 degrees for about 10 minutes; remove from oven and still warm, season with olive oil, salt and pepper, and let stand covering them with plastic wrap. In a frying pan with olive oil, sauté the onion with grated fresh ginger; pour in the white wine and add the courgettes. Cook on a brilliant fire because the zucchini has to remain crispy. When cooked, add the rosemary and salt and chilly- Blend half the zucchini and add the puree to the others. Grill the peppers in oven until they become black. At this point, peel them and cut them into strips. Season with olive oil and salt. Prepare the fondue in “bagnomaria”, mixing cream, goat cheese and parmigiano, up to compose a liquid sauce, if necessary, add hot water. In a pot with salted water cook the pasta rectangles for about 5 minutes, drain and then start to prepare the cannelloni. At the center of the rectangle put the slice of eggplant, a generous tablespoon of zucchini and roll. Bake at 180 degrees for 8-10 minutes until the cannelloni become crispy and serve with cheeses’ fondue and fillets of peppers.
Category Le verdure, Primi piatti: pasta | Tags: aubergins,cannelloni,EGGPLANTS,melanzane,vegetables' cannelloni | No Comments
25 February 2013 // flaviabi
For 4 people:
250 gr. lasagna
1 small cauliflower
2 courgettes
2 carrots
1 onion
2 tomatoes
6-7 chard leaves
1 eggplant
A clove of garlic
white wine
oil
curry
basil
fresh chive
chili
To make the pasta dough follow this recipe. Cut all the vegetables into small cubes, and cook each vegetable with a single dedicated pan. (don’t stress and use always the same!). So with a little oil pass each vegetable in a pan, with a brilliant fire, adding a splash of white wine if needed. When the vegetables are cooked, put them in a strainer to strain the cooking liquid. Now take a large skillet, put little olive oil, garlic and onion thinly sliced. Sautà and add all the vegetables, salt, pepper, basil leaves, finely chopped chives and cook for a few minutes, mixing well. In a bowl, melt a tablespoon of curry in hot water and add to the vegetables. In the meantime boil the water and cook the lasagna for few minutes, leaving the amount needed for the last layer NOT COOKED. At this point we can prepare the lasagna : in three layers, leaving the latter with uncooked pasta and without any seasoning. Bake and cook for 10-12 minutes, spraying the upper layer with the filtered liquid vegetables, few minutes before serving.
Category Primi piatti: pasta | Tags: BIETOLA,LASAGNE AL RAGU' DI VERDURE,LASAGNE ALLE VERDURE,melanzane,VEGETABLES' LASAGNA,zucchine | 2 Comments
// flaviabi
Round eggplants
fresh basil
soft Pecorino cheese
balsamic vinegar
brown Sugar
Juniper berries
Cloves
salt
Cut the eggplant into slices about 2 cm. Soften the eggplants’ slides into a the grid, two minutes per side. When cooked, put a pinch of salt, place in the center of a basil leaf and a stick of pecorino cheese. Roll up and secure with a toothpick. Put the balsamic vinegar in a pan, with a teaspoon of brown sugar, two / three juniper berries, a clove and boil on low heat for about 30 minutes, to evaporate the vinegar and make a cream. Pass the rolls of eggplant in the oven at 180 degrees for 7-8 minutes and serve hot with a few drops of balsamic reduction.
Category Antipasti: vari, Le verdure | Tags: basilico,EGGPLANTS,INVOLTINI DI MELANZANE,melanzane,pecorino | No Comments
29 February 2012 // flaviabi
Ingredients for 4 people:
3 eggplants
4 tomatoes
parsley
basil
oregano
thyme
chive
salt
chili
Olive oil
Cut the eggplant into slices 2 cm high. And arrange them in a baking pan with nonstick paper. Cut the tomatoes into thin slices and place the tomatoes on top. Sprinkle with finely chopped herbs, salt and pepper, and drizzle with oil. Bake at 200 ° for 20 minutes, until the tomatoes are dried.
Category Le verdure | Tags: EGGPLANTS,HERBS,melanzane,oregano,POMODORI,tomatoes | 2 Comments
8 June 2011 // flaviabi
Ingredients (4 people):
1 eggplant
100 gr. minced pork
baby spring salad
Corn oil for frying
Kitchen string
Balsamic vinegar
Salt
Extra virgin olive oil
Cut the eggplant into slices 1 cm high. Put a drop of water in a baking pan and grill the eggplant, for about 15 minutes. When the eggplants are soft, fill them with a tablespoon of minced meat, roll and tie with the string, and fry in hot oil. When gold, serve them over the salad topped with very little olive oil, a pinch of salt and a drizzle of balsamic vinegar.
Category Antipasti: vari | Tags: eggplant,macinato di maiale,melanzane,minced pork meat | 2 Comments
10 May 2011 // flaviabi
This is the smell of summer….
Ingredients (4 people):
400 gr. Tagliatelle
150 gr. Mozzarella cheese
1 eggplant
1 onion
1 clove of garlic
200 gr. Tomato sauce
Oregano
Sale
Chilli
Basil
Cut the eggplant in slices and cook in the oven grill. When are cooked cut them into cubes. Cook in a pan with oil, the onion finely chopped and a clove of garlic, when they are golden, add the tomato sauce, oregano and basil and the eggplant. Add salt and chilli and cook for about 15 minutes, adding water if needed. Cook noodles in salted water for about 3-4 minutes and then finished cooking directly in the sauce. When the noodles are cooked, add the diced mozzarella and a drizzle of virgin olive oil.
Category Primi piatti: pasta | Tags: basilico,melanzane,mozzzarella,origano,pomodor,tagliatelle | No Comments
9 May 2011 // flaviabi
Ingredients (4 people):
2 eggplants
corn flour
1 egg
a bunch of spinach
chive
1 clove garlic
extra virgin olive oil
salt
chilli
1 tomato
Cut the eggplant until you have a rectangular eggplant like in the picture.
Then cut it into slices about 3 cm. Wet the slices in warm water, and then passes into the corn flour. Cook the slices in the oven at grill (on wax paper), for about 10 minutes. In the meanwhile boil one egg in boiling water for 10 minutes,..let it cool before cutting into slices (so it does not break …). Blanch the spinach in boiling water for a few minutes, then dry and fry in a pan with the garlic and extra virgin olive oil. Now we can create our croutons: few slices of eggplants with on a slice of tomato, a slice of boiled egg, a small bunch of chives, a pinch of salt and pepper. On the others with the sauté spinach.
Category Antipasti: vari, Le verdure | Tags: aglio,melanzane,pomodoro,spinaci,uova | 2 Comments
5 May 2011 // flaviabi
Facciamo le melanzane a dadini e facciamole cuocere in olio ben caldo con l’aglio a pezzetti e l’erba cipollina. La cottura delle melanzane deve risultare quasi come se fossero fritte. Doriamo la pancetta in una padellina a parte e aggiungiamola al composto. Scoliamo gli umbricelli e ripassiamoli nella padella delle melanzane, aggiungendo il gorgonzola a pezzetti ed il mascarpone, sale e peperoncino.
(in the absence of umbricelli you can use noodles)
Ingredients (4 people)
350 gr. Umbricelli or Tagliatelle
1 Eggplant
100 gr. Bacon (cut in small cubes)
200 gr.Gorgonzola cheese
2 tablespoons Mascarpone cheese
Chive
garlic
Cut the eggplant into small cubes and cook it in hot oil with chopped garlic and chives. Cook the eggplant until almost fried. Sautè the bacon in another frying pan and once fried put it into the eggplant. Drain the umbricelli and put it in the sauce, adding gorgonzola and mascarpone cheese, pepper.
Category Primi piatti: pasta | Tags: gorgonzola,melanzane,pancetta,pasta,umbricelli | No Comments
4 May 2011 // flaviabi
Sorry, this entry is only available in Italiano.
Category Le verdure | Tags: melanzane,mozzarella,pomodoro | No Comments
Ingredients for 4 people: