22 November 2015 // flaviabi
This morning in my vegetable’s garden I found fresh spinach and I can’t resist: let’s make Risotto!
4 people
320 g of rice (Vialone Nano)
280 g of fresh spinach
100 g sweet gorgonzola cheese
1 shallot
1/2 cup white wine
1 lt vegetable’s broth
4 slices of bacon
1 fresh spring onion
chilli
extra virgin olive oil
butter
salt
In a pan fry the shallots with the olive oil and add the rice and cook until crackling! In another pan, with virgin olive oil, cook the spinach, with fresh onion cut into slices, adding a little water and a half cup of white wine, salt and pepper. After 5-6 minutes, blend up to create a cream. Go back to the toasted rice and when it takes the heat add the spinach’s cream and add vegetable broth to help to cook. In the meanwhile, fry in hot olive oil few leaves of spinach, and grill the slices of bacon ( I rolled them in a metal cone to make them stay in shape) and cut into strips the tops the fresh onion. We are ready to whisk our risotto with gorgonzola into pieces and a generous tablespoon of butter. Serve it with fried spinach leaves, bacon crispy and the onion raw
Category Primi piatti: il riso | Tags: BACON,cheese,gorgonzola,pancetta,RISOTTO,SPINACH,spinaci | No Comments
12 May 2015 // flaviabi
For 4 people
350 gr. egg noodles
300 gr. Fresh Broccoli
wild fennel
1 shallot
1 fresh onion
1 clove garlic
70 gr. Of grated pecorino cheese
Thyme
Parsley
4 slices of bacon
White wine
Chilli
Salt
Cook the broccoli complete with stem, in plenty of water with a glass of white wine and a pinch of salt.
In a pan with extra virgin oil, cook shallot, fresh onion and a clove of garlic, wet with water and wine and add the chopped thyme and wild fennel.
In this pan add the previously boiled broccoli and cook for 20 minutes, adding white wine on need, salt and pepper.
When cooked pass everything to the blender to make a cream.
While the noodles are cooking, roast bacon in the oven at 200 ° covering it with a sheet of greaseproof paper and putting a weight on top, so it will not curl during cooking.
Drain the spaghetti and finish their cooking into broccoli cream, add the grated cheese and parsley and a drizzle of oil. Serve with a slice of crispy bacon on it….BUONI!
Category Primi piatti: pasta | Tags: broccoli,BROCCOLI CREAM,pancetta,pasta,PECORINO BACON,SPAGHETTI | No Comments
4 November 2012 // flaviabi
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: BACON,pancetta,pecorino | 5 Comments
27 April 2012 // flaviabi
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: asparagi,ASPARAGUS,BACON,pancetta,riso basmati,RISO VENERE,tortino di riso | No Comments
18 January 2012 // flaviabi
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: ALBUMI,BACON,pancetta,PEPE ROSA,PINK PPPERCORN,radicchio,RED CHICORY,SPAGHETTI | 6 Comments
17 November 2011 // flaviabi
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: BACON,gamberi,pancetta,SHRIMPS,verza,ZUCCA | No Comments
31 October 2011 // flaviabi
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: BACON,FAGIOLINA DEL TRASIMENO,pancetta | No Comments
// flaviabi
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: BACON,CHIKPEAS AND PASTA SOUP,olio,pancetta,PASTA E CECI CON IL BATTUTO,SEMI DI FINOCCHIO | No Comments
28 August 2011 // flaviabi
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: BACON,carbonara,CARFBONARA SAUCE,pancetta,zucchine,ZUCCHINI | No Comments
15 July 2011 // flaviabi
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: BACON,FICHI,figs,pancetta | 6 Comments
