19 June 2011 // flaviabi
Perhaps it would be better to call Penne with oregano because it is the herb that you can taste more! However, with all these beautiful fresh herbs it comes out an inviting sauce, with the sun in!
Ingredients for 4 people:
350 gr. Penne
150 gr.peeled tomatoes
1 spring onion
1 clove of fresh garlic
Thyme
oregano
Marjoram
Chive
Parsley
Rosemary
Basil
Gr 150 (1) buffalo mozzarella
Extra virgin olive oil
Salt
Chilli
The herbs should all be very abundant, a nice bunch of each. Put the oil in a pan and add the garlic and onion finely chopped, cook a few minutes and add all the herbs finely chopped as well. Cook until the garlic and the onion is golden, add the tomato puree, salt and pepper and cook over low heat for about 15 minutes. Cook the penne in salted water until al dente, and finish their cooking in the pan with the sauce. When ready , add the diced mozzarella.
Category Primi piatti: pasta | Tags: maggiorana,mozzarella di bufala,origano,PENNE,timo | No Comments
6 June 2011 // flaviabi
Ingredients (4 people):
600 gr. Minced veal
1 egg
1 slice of bread
Nutmeg
rosemary
5 leaves of sage
50 gr. Grated Parmigiano cheese
12 cooked ham
12 thin slices of Scamorza cheese
5 courgettes
1 spring onion
Basil
15 cherry tomatoes
1 teaspoon of sugar
Oregano
Sale
chilli
Extra virgin olive oil
salt
Mix the minced meat with a slice of bread soaked in water, add the egg, Parmigiano, a pinch of salt, and a pinch of nutmeg. Work it very well and let it rest in refrigerator for half an hour. Half an hour later, lay the meat on a sheet of wax paper (should be about 3 cm.) put another sheet of paper on it. Roll it with a rolling pin (or a bottle) to compact the mixture. When ready put it in the fridge for another half hour. In the meanwhile, cut the courgettes into sticks (by removing the inner pulp) and cook them in a pan with the finely chopped onion and two spoons of olive oil. Cook it for 15 minutes, stirring constantly: the courgettes should result crunchy. Now add the basil leaves, salt and pepper. Put the tomatoes in a baking pan with a little ‘oil, a pinch of salt, a teaspoon of sugar, plenty of oregano and bake at 200 degrees for about 1 hour. It ‘s time to remove the meat from the refrigerator: with a knife cut them into squares and create a sandwich stuffed with a slice of cooked ham and a slice of scamorza. When ready cut again in half (triangles are more convenient for cooking!). Let them cook in a pan with olive oil, rosemary and sage, on low heat for 15 minutes. Serve the stuffed veal with courgettes and cherry tomatoes.
Category Secondi: carne | Tags: origano,POMODORI,scamorza,vitello,zucchine | No 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
