Rss Feed

Posts Tagged ‘parmigiano’


    4 January 2012 // flaviabi


    Let’s try to eat some soups…to forget what we had last days….

    Ingredients for 4 people: 400 gr. Parmigiano cheese, 200 gr. Two days bread, four eggs and a little ’of nutmeg.

    Basic rule was that the dose of Parmesan cheese was more abundant than that of the bread crumbs to make the soup tastier.
    Grate the dry bread, cheese and nutmeg. Mix everything  with the eggs in order to obtain a  well compacted mixture.
    The preparation of passatelli should be made using the  typical instrument, the so-called ”fe fer from the pasadell” but you can use the potatoes’ masher because it is much more comfortable . At this point, ”squeeze”  the mixture directly into the boiling broth , forming short spaghetti. Boil  few minutes and serve very hot


    3 November 2011 // flaviabi

    gnocchi ai carciofi 009


    for the dumplings – 100 g potato head, potato starch, salt
    For the sauce: 1 artichoke per 2 people, 1 onion,1 glove of garlic, wild mint, a glass of white wine, salt, chili, grated parmigiano cheese.
    Boil the potatoes in boiling water, when cooked peel and mash it.. Once crushed salt and add the starch to obtain a consistent mixture. Mix well, and then creat long strings about 3 cm in diameter. Remove the outer leaves of artichokes, trim the tips, and chop them into very thin slices (also using the stalks, peeled and diced). In a skillet with extra virgin olive oil,  brown the onion and  the garlic finely chopped, and add the artichokes. Let it cook for 15-20 minutes, adding  wine, salt, pepper and mint. When cooked, take half it and blend. Boil the water with a handful of coarse salt. When it boils, put the gnocchi, when it rise are ready, drain them. Mix the dumplings with blended  artichokes, add the grated Parmesan cheese. Put them in a baking dish, put over remaining  artichokes and grill in the oven for a few minutes.


    24 July 2011 // flaviabi

    pesto di zucchine e rucola

    Ingredients for 4 people:
    Fusilli 350 gr
    2 zucchini
    1 onion
    1 clove of garlic
    Half a glass of white wine
    A handful of almonds or pine nuts
    6-7 basil leaves
    1 bunch arugula
    100 gr. Grated Parmigiano cheese
    Extra virgin olive oil
    Wash the zucchini and grate it with large holes. In a pan fry with extra virgin olive oil, brown the garlic and the onion finely chopped, blend with white wine. Add grated zucchini, basil leaves, a pinch of salt, pepper and pine nuts / almonds, chopped very small. Cook for 5 minutes. Cook the pasta when al dente, finish the cooking in the zucchini sauce (two minutes), adding the grated Parmigiano cheese and arugula thinly sliced. Add a little oil before serving.
    WARNING: If you want to save this condiment in freezer, once ready the zucchini, blanched the arugula in boiling water for two minutes, before adding it to the sauce, otherwise it becomes bitter!


    1 June 2011 // flaviabi

    pesto 007

    50 gr. Of Fresh Basil

    Half glass  of extra virgin olive oil

    1 glove of garlic

    6 spoons of grated Parmigiano cheese

    2 spoons of grated Pecorino Romano cheese

    1 spoon of pine nuts

    Mix well all ingredients to obtain a cream and the sauce is ready!

  5. LA TORTA DEL “4″

    9 April 2011 // flaviabi

    Adesso sta nel forno ma poi la fotografo. Facile facile, ma buonissima…

    Ingredienti :

    400 gr di farina

    4 uova

    4 tipi di formaggi grattugiati ( 100 gr. ognuno-parmigiano, provolone, fontina, groviera)



    latte quanto basta

    1 bustina di lievito in grani

    Amalgamate molto bene tutti gli ingredienti fino a formare un cpomsto liquidino (non compatto come la pizza, per questo usate il latte quanto basta). Stendete su una teglia con carta forno e cuocete a 180° per circa 25 -30 minuti.

    Buonissima farcita con i salumi o con le verdure grigliate.