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Posts Tagged ‘pancetta’

  1. PECORINO CHEESE AND BACON PANCAKES

    4 November 2012 // flaviabi

    crocchette di pecorino e pancetta

    With the basic dough today I prepared this croquettes filled with sweet pecorino cheese rolled into a slice of bacon and the fried in oil….

    Category Antipasti: vari | Tags: ,, | 5 Comments

  2. BLACK RICE PIE WITH ASPARAGUS CREAM

    27 April 2012 // flaviabi

    tortino nero con crema di asparagi

    cute and good …… and you can taste at the Hosteria Mattta:

    Ingredients for 4 people:

    100 gr black rice

    50 gr. basmati rice

    10-15 asparagus

    4 slices of bacon

    powdered ginger

    salt

    chilli

    wild mint

    olive oil

    4 aluminum molds

    Boil the rice in two separate pots (they have different cooking times). When they are cooked, drain and let cool on a cold surface. separating the grains. Cut the asparagus by removing the last part of the stem. Cut almost to the tip, washers,taking care to keep the tips whole. Boil water with salt, and half a clove of garlic,asparagus, Throw washers and cook. Drain, keeping the water and cook the tipsfor 5-8 minutes, keeping them crisp. Purée the asparagus slices of cooked,adding a little oil, salt and pepper and a few leaves of mint. At this point in twoseparate bowls, whisk the rice: white with ginger powder and a little oil, and blackwith a pinch of salt and a drizzle of olive oil. We are ready to assemble the cake.Butter the ramekins, place a spoonful of basmati rice, black rice on a spoon back and forth through 180 ° in oven for 7-8 minutes. Reversed in the pie plates, place a generous spoonful of cream of asparagus, the tips of asparagus and a slice of bacon you’ve baked in oven grill …… Good!

    Category Antipasti: vari | Tags: ,,,,,, | No Comments

  3. SPAGHETTI WITH RED CHICORY

    18 January 2012 // flaviabi

    spaghetti al radicchio 011

    Ingredients for 4 people:

    350 gr. of spaghetti
    100 gr. of bacon
    1 red chicory from Treviso
    1 onion
    2 egg whites
    pink pepper
    salt
    oil
    In a frying pan with oil, fry the onion finely chopped and bacon cut into small cubes. When the bacon is crispy, add the chicory and cook for 4-5 minutes. Whisk the egg whites until stiff. Boil the spaghetti in salted water and when cooked, put in a pan with the radicchio. Mix well the spaghetti with the seasoning and remove from heat. Now add the egg whites and stir carefully. Serve spaghetti with a few pink peppercorns.

    Category Primi piatti: pasta | Tags: ,,,,,,, | 6 Comments

  4. SHRIMP IN BACON WITH CREAM OF PUMPKIN AND CABBAGE

    17 November 2011 // flaviabi

    gamberi in crosta di pancetta

    Ingredients for 4 people:
    4 shrimp per person, 20 slices of bacon thinly sliced​​, 1 slice of pumpkin, half cabbage, 1 onion, 1 clove of garlic, 1 potato, salt, oil, vinegar, chili.
    Peel  potato and pumpkin and cut into cubes. In a large saucepan with olive oil brown chopped onion and  garlic, add the cabbage, cut into slices, two tablespoons of apple cider vinegar, and the vegetables into small cubes, cover with water and boil for 20 minutes , adding salt and pepper. When cooked, put them in a  blender to obtain a paste. Peel the prawns and roll with slices of bacon. Cook on grill until the bacon is crisp and served hot with cream of pumpkin soup with a drizzle of oil.

    Category Secondi: pesce | Tags: ,,,,, | No Comments

  5. FAGIOLINA DEL TRASIMENO CREAM

    31 October 2011 // flaviabi

    crema di fagiolina del Trasimeno

    Ingredients for 4 people:
    1oo grams. Of fagiolina (Trasimeno beans)

    1 red onion
    1 bay leaf
    2 sage leaves
    1 sprig of rosemary
    2 tablespoons of white wine
    1 clove of garlic
    50 gr. Of bacon
    1 slice of bread
    oil
    salt
    Black pepper (or chili)
    Put in plenty of water all vegetables and fagiolina Trasimeno and boil for 50 minutes. Cut the bacon and the bread into cubes and fry (first) the bacon in a pan and when golden brown add the wine, and then the bread and cook together for a few minutes.When the beans and cooked, drain and pass it in the blender to create a cream, help (if necessary) with a few tablespoons of the cooking water. When the cream is ready add a pinch of salt. Create a lot of spoons for tasting with the cream. Add, on the top,  the bacon and croutons, a little oil and a sprinkling of pepper. This cream is also great on pasta, sauté the cooked pasta with this cream and then serve it with crispy bacon on top!

    Category Antipasti: vari | Tags: ,, | No Comments

  6. CHICKPEAS AND PASTA SOUP

    // flaviabi

    pasta e ceci con il battuto

    IL BATTUTO (translation “The beat”) … at least once to do, to understand what our mothers suffered in the kitchen! In the past they used lard, but nowadays we substitute it t with the bacon.

    Ingredients for 4 people:
    100 gr. of bacon
    1 small red onion
    4 leaves of sage
    1 sprig of rosemary
    1 clove of garlic
    250 gr. Chickpeas (kept soaked 12 hours and then boiled for 1 hour and a half)
    1 liter of vegetable broth
    4 tablespoons of tomato paste
    Half a glass of white wine
    Extra virgin olive oil
    salt
    Black pepper (or chili)
    Fennel seeds
    To make the pasta:
    2 eggs
    200 gr. flour
    One tablespoon of corn flour and lots of patience!
    Cut the bacon into small cubes, and a large cutting board, add it to the onion, garlic,sage and rosemary and begin to “beat” with a knife, until you obtain an homogeneous slurry and creamy mixture. When the beat is ready, put it in a large pot and let it warm over low heat, add white wine, add the chickpeas and let them cook for 5-6 minutes. Put now the tomatoes’ paste and broth and boil on low heat for 45 minutes. In the meanwhile prepare the pasta: Put the flour in the pastry, make a fountain, break the eggs in the center and work the mixture with  force and patience …. Let the mixture rest for 30 minutes, and then roll it out with a rolling pin until you get a sheet about 1 cm high. Sprinkle with cornmeal, cut into long strips that overlapped and then create the “bricks”, that is, cut the dough into small squares … mash to remove the excess cornmeal and add your pasta to the chickpeas that are bubbling. Season with salt and pepper and let it cook for 10 minutes. Serve the soup hot, with a few fennel seeds, a little oil and a sprinkling of pepper.

     

     

    Category Primi piatti: le zuppe | Tags: ,,,,, | No Comments

  7. PENNE WITH ZUCCHINI AND CARBONARA SAUCE

    28 August 2011 // flaviabi

    carbonara con le zucchine

    Ingredients for 4 people
    350 gr. Penne
    150 gr. Smoked bacon
    1 clove of garlic
    2 zucchini
    2 tablespoons flour
    3 eggs
    150 gr.grated pecorino cheese
    A sprig of parsley
    salt
    black pepper
    Extra virgin olive oil

    Cut the zucchini into cubes and roll them in flour, removing any excess (it should remain just a veil!). In a pan with plenty of olive oil, fry the zucchini until they are golden and crispy. In another pan, sautè a clove of garlic and thediced bacon. Beat the eggs with a pinch of salt and grated Pecorino cheese, add the black pepper. In a pot with salted water boil the penne, when cooked, drain and season with beaten eggs, add the bacon and crispy zucchini last. Before serving, sprinkle with finely chopped parsley.

    Category Primi piatti: pasta | Tags: ,,,,, | No Comments

  8. FIGS IN BACON CRUST

    15 July 2011 // flaviabi

    fichi nin crosta

    This is the season : the early ripe figs!
    Ingredients for 4 people
    12 figs
    12 slices of flat bacon
    100 gr. Of minced pork (sausage pasta)
    Balsamic Reduction
    Wash the figs and cut them on the top. Make a well in the pulp, and place a tablespoon of minced meat. Wrap a slice of bacon and cook in the oven until the bacon becomes crispy. Add two drops of balsamic reduction before serving

    Category Antipasti: vari | Tags: ,,, | 6 Comments

  9. STUFFED PRUNES IN BACON CRUST

    21 May 2011 // flaviabi

    prugne farcite

    Ingredients (4 people):
    12 prunes without bones
    70 gr. Gorgonzola cheese
    12 slices of bacon
    Using a spoon, filled the plums with Gorgonzola cheese and wrap them one by one, with  the slice of bacon. Bake it in oven grill until the bacon is crispy.

    Category Antipasti: vari | Tags: ,, | No Comments

  10. UMBRICELLI WITH EGGPLANT AND GORGONZOLA

    5 May 2011 // flaviabi

    umbricelli

    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: ,,,, | No Comments

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