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
25 February 2013 // flaviabi
For 4 people:
320 gr. Fusilli (short pasta)
250 gr. cauliflower
1 onion
1 clove of garlic
Fresh chives
basil
milk
white wine
ginger
150 gr. Salted hard Ricotta
Sauté finely chopped onion in the pan, crushed garlic, a few leaves of basil and grated ginger. Pour in the white wine and add the cauliflower. Bring to a lengthening cooking with milk and water (in equal amounts). Season with salt and when cooked, pass them to the blender. When the pasta is cooked, drain and put it in the pan with the cauliflower puree, add the grated ricotta and chives thinly sliced.
Category Primi piatti: pasta | Tags: CAULIFLOWER,cavolfiori,fusilli,pasta,RICOTTA CHEESE,RICOTTA SALATA,zenzero | No Comments
// flaviabi
Beppe, our magical director, made delicious home made spaghetti without eggs (here is the recipe), and we serve them as follows:
2 cloves of garlic
Extra virgin olive oil
2 red dry chilli peppers
Water Cooking
Marine salt
350 gr. Gr Of Long Pasta
A sprig of parsley
saffron
Lemon Juice
250 gr. Of cream
Breadcrumbs
Lemon Peel
Parmigiano cheese
While the pasta is cooking, wipe the garlic and cut into thin slices, fry in a pan with olive oil and crushed red pepper. Let it brown slightly, add the pasta and half cup of the cooking water and a bit ‘of parsley. Whip the cream, adding a pinch of salt, saffron and the juice of half lemon.
When the pasta is almost cooked, sauté it in the pan with the oil sauce, add the breadcrumbs and grated lemon rind .. Serve the pasta with the flavored cream
Category Primi piatti: pasta | Tags: aglio,chili,CREAM,GARLIC,lemon,limone,pasta,PEPERONCINO,SPAGHETTI,umrbicelli | No Comments
1 June 2012 // flaviabi
Being in the middle of nowhere, gives me lot’ of opportunities: I can cook a lot, I can create, invent and dream! And it seems the results is quite good:
350 gr. of fresh lasagna
1 eggplant
1 zucchini
1 onion
a bunch of chard
a clove of garlic
a squid
an handful of shrimp
an handful of mussels
an handful of clams
100 gr. Swordfish
white wine
extra virgin olive oil
chive
parsley
salt
chilli
Dice all vegetables and fry in a pan with olive oil with garlic and onion finely chopped.wet with white wine only when just cooked, add salt and pepper.
In another pan, again with oil, brown cuttlefish cut into strips, and swordfish fillet. Long with white wine and water and cook for 8-10 minuti.
Add mussels and clams previously opened, and shrimps, salt, pepper, parsley, chives and chives and let it finish cooking for a few minutes.
Take one quarter of the vegetable mixture and pass it into the blender to create a puree, stretching with water if necessary. At this point
add the fish to vegetables, mix well and assembled the lasagna: a layer of pasta, a spoon of puree and a spoonful of fish and to vegetables.
Put in the oven 180 degrees until the pastry is crispy. Serve it with a drizzle of olive oil.
Category Primi piatti: pesce | Tags: LASAGNE,pasta,pesce,seafood,srimps,vegetables | No Comments
19 March 2012 // flaviabi
Before fresh cabbages disappear from the market, it is worth to make this pasta!
Ingredients for 4 people:
350 gr. of maccaroni
1 small head cabbage
1 shallot
1 clove of garlic
1 glass of dry white wine
parsley
50 gr. Fontina cheese
50 gr. Parmigiano cheese
50 gr. Emmental cheese
Three tablespoons of cream
½ cup of milk
A sprig of parsley
oil
salt
chili
Cut the cabbage into thin strips. In a frying pan with olive oil, place the shallot and garlic finely chopped,and fry. Add the cabbage and cook, cover, for 15 minutes, with white wine and half glass of water. When cooked, season with salt and pepper. In the meantime soft cheeses in a water bath, and when totally melted, mix the cream and milk. Cook the pasta in salted water, and when it is “al dente” sautè with -fried cabbage, mix with melted cheese and sprinkle with parsley.
Category Primi piatti: pasta | Tags: CABBAGE,CAVOLO,FONDUE,FONDUTA,MACCARONI,MEZZEPENNE,pasta | 2 Comments
16 August 2011 // flaviabi
Ingredients for 4 people:
350 gr. linguine
1 eggplant
1 onion
20 olives
3 ripe tomatoes
1 clove of garlic
Extra virgin olive oil
Oil for frying
200 gr. Salted Ricotta (if you can’t find it Parmigiano will be ok)
20 basil leaves
A bunch of parsley
A bunch of chives
a bunch of thyme
½ cup white wine
salt
chili
Cut the onion into thin slices and garlic into small pieces and brown all in a pan with olive oil. Add sliced olives, parsley and chives thinly sliced, thyme, diced tomatoes and blend with the white wine. Cook for 10 minutes.Add salt and pepper and turn it off. Cut the eggplant into small cubes and fry in oil.. Cook the linguine in salted water, and when they are al dente, drain and sauté in the pan with the tomato sauce. Add the basil and the fried eggplant and stir with a little ‘olive oil. Before serving, grate over the pasta a nice amount of salted ricotta.
Category Primi piatti: pasta | Tags: EGGPLANTS,LINGUINE,MELANZANA,OLIVES,pasta,RICOTTA SALATA,SALTED RICOTTA | No Comments
5 May 2011 // flaviabi
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: gorgonzola,melanzane,pancetta,pasta,umbricelli | No Comments
For 4 people