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Posts Tagged ‘ONION’

  1. RISOTTO WITH ROMAN CAULIFLOWERS

    27 February 2012 // flaviabi

    risotto cavolo 018

    In winter the cabbage family is really at its peak, and Roman cauliflowers  are also really wonderful to see not only to eat.
    250 gr. Carnaroli rice
    100 gr. Of Roman Cauliflower
    50 gr. Sausage meat
    1 red onion
    1 clove of garlic
    Half a glass of dry white wine
    thyme
    oil
    vegetable broth
    grated parmesan cheese
    salt
    chili

    Boil cabbage in salted water for 10 minutes. When you are ready, put them in a pan with oil and garlic and sausage and cook for a few minutes to flavor well. In another pan, put onion finely chopped and fry in olive oil, when golden toast rice until it sizzles. At this point, pour the white wine, add the cabbage and continue cooking with vegetable broth. Before serving, add thyme and pepper and grated Parmesan at will!


  2. OSSOBUCO my way

    30 January 2012 // flaviabi

    ossobuco 004

    This is one of my favorite meat. I was thinking a few days, so I am prepared for me in my own way!
    Ingredients for 4 people:
    4 / 6 osso buco(sliced veal leg with bones)
    1 onion
    1 clove of garlic
    Two or three tablespoons of vodka
    white wine
    2 tablespoons of flour
    Two tablespoons of butter
    250 gr. of peas
    vegetable broth
    salt
    chili
    parsley
    In a pan heat the butter and add the onion and garlic finely chopped . Pour over the vodka, the marrow bones on both sides, previously passed in the flour. At this point turn the heat down and simmer for 1 ½ hours, lengthening with white wine and vegetable broth, as needed, adding salt and pepper. About half an hour before  the end of cooking, add the peas. Sprinkle with chopped parsley before serving.


  3. SHRIMPS’ SALAD

    25 September 2011 // flaviabi

    insalata di gamberi

    Ingredients for 4 people:
    30 shrimps
    1 clove of garlic
    A spoonful of brown sugar
    chicory
    lettuce
    arugula
    chicory
    chive
    basil
    1 red onion
    Extra virgin olive oil
    Lemon juice
    salt
    black pepper
    Shell the shrimp. Cut the garlic into small pieces and brown it in a skillet with a tablespoon of olive oil, add the peeled shrimp and a teaspoon of brown sugar, and cook for a few minutes with  brilliant fire. In a bowl place a finely chopped red onion with few drops of lemon juice and a pinch of salt. Carefully wash the salad and mix it the basil and chives. Dress the salad  with extra virgin olive oil, salt, lemon juice and black pepper. Put the salad in a serving dish, put on the top shrimps and their liquid and onions.


  4. BREAD SALAD UMBRIA STYLE

    15 July 2011 // flaviabi

    panzanella

    Ingredients for 4 people
    300 gr. Stale bread
    1 cucumber
    1 onion
    3 tomatoes
    Half a red pepper
    half courgette
    A tuft of arugula
    5 leaves of lettuce
    5 leaves of radicchio
    10 grains of red grapes
    Extra virgin olive oil
    salt
    chilli
    Wine vinegar
    Soak the  stale bread in water until it becomes completely soft. Squeeze well and crumble it into a bowl. Add all vegetables cut into small pieces. Season with oil, salt, vinegar and pepper and let stand in refrigerator before serving.


  5. PASTA WITH PEAS

    12 June 2011 // flaviabi

    conchiglie ai piselli

    This kind of pasta SHELLS is perfect to keep the beans!

    Ingredients  (4 people):
    400 gr. Pasta SHELLS’ SHAPE
    250 gr. Peas
    150 gr. Smoked bacon
    Half a glass of white wine
    1 onion
    1 clove garlic
    2 eggs
    100 gr. Grated Parmesan cheese
    Basil
    Chive
    Salt
    Chilli

    Cut the bacon into small cubes and the onion and garlic into very small pieces, and cook with extra virgin olive
    oil until  brown. Put the peas, add the white wine and cook for 20 minutes, adding water, salt and pepper.
    When peas are cooked, turn off and add the basil and chives. In a bowl beat the eggs with the Parmigiano cheese.
    Cook shells in boiling salted water. When cooked, drain and put them in the pan with the peas and add the beaten
    eggs.