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Posts Tagged ‘piselli’

  1. FUSILLI WITH PEAS AND CACIOTTA

    12 February 2012 // flaviabi

    fusilli piselli e caciotta

    Ingredients for 4 people:
    350 gr. Fusilli, 250 gr. Peas, an onion, a clove of garlic, 2 diced sausage, 150 gr.tomato sauce, all cooked in the pan with white wine and chili, and when is time to finish the cooking of fusilli in the sauce, add a cascade of diced caciotta .


  2. OSSOBUCO my way

    30 January 2012 // flaviabi

    ossobuco 004

    This is one of my favorite meat. I was thinking a few days, so I am prepared for me in my own way!
    Ingredients for 4 people:
    4 / 6 osso buco(sliced veal leg with bones)
    1 onion
    1 clove of garlic
    Two or three tablespoons of vodka
    white wine
    2 tablespoons of flour
    Two tablespoons of butter
    250 gr. of peas
    vegetable broth
    salt
    chili
    parsley
    In a pan heat the butter and add the onion and garlic finely chopped . Pour over the vodka, the marrow bones on both sides, previously passed in the flour. At this point turn the heat down and simmer for 1 ½ hours, lengthening with white wine and vegetable broth, as needed, adding salt and pepper. About half an hour before  the end of cooking, add the peas. Sprinkle with chopped parsley before serving.


  3. SQUIDS WITH PEAS SOUP

    23 September 2011 // flaviabi

    zuppa piselli e calamari

    Ingredients for 4 people:
    3 medium-size squids
    250 gr.  peas
    ½ cup of white wine
    2 cloves of garlic
    1 tablespoon of white sugar
    1 tablespoon cider vinegar
    1 red onion
    parsley
    ½ lemon
    chili
    Extra virgin olive oil
    lemon
    salt
    Cut the garlic into small pieces; in a pan put  the sugar, cider vinegar and add the garlic, cook for 5-7 minutes until the garlic is caramelized. Let it cool by putting the garlic on a sheet of paper stick. Cut the onion into thin slices and brown it with a tablespoon of olive oil, add the peas, salt and pepper and cook for 20 minutes, adding the white wine. Meanwhile, grilled squids, properly cleaned and gutted, and when cooked cut them into strips and seasoned with olive oil, lemon juice, salt and pepper. Blend the peas, and heat the puree. Put the cream on serving dish, add caramelized  garlic then the squids, a sprinkling of parsley and serve it hot.


  4. PASTA WITH PEAS

    12 June 2011 // flaviabi

    conchiglie ai piselli

    This kind of pasta SHELLS is perfect to keep the beans!

    Ingredients  (4 people):
    400 gr. Pasta SHELLS’ SHAPE
    250 gr. Peas
    150 gr. Smoked bacon
    Half a glass of white wine
    1 onion
    1 clove garlic
    2 eggs
    100 gr. Grated Parmesan cheese
    Basil
    Chive
    Salt
    Chilli

    Cut the bacon into small cubes and the onion and garlic into very small pieces, and cook with extra virgin olive
    oil until  brown. Put the peas, add the white wine and cook for 20 minutes, adding water, salt and pepper.
    When peas are cooked, turn off and add the basil and chives. In a bowl beat the eggs with the Parmigiano cheese.
    Cook shells in boiling salted water. When cooked, drain and put them in the pan with the peas and add the beaten
    eggs.


  5. RICOTTA CHEESE AND PEAS PIE

    25 May 2011 // flaviabi

    tortino di piseeli e ricotta

    Ingredients (4 people):

    200 gr. Flour
    3 eggs
    15 gr. Yeast
    ½ cup of milk
    200 gr. Ricotta cheese
    50 gr. Grated parmigiano cheese
    100 gr. Peas
    100 gr. Cooked ham in slices
    1 clove of garlic
    Salt
    Chilli
    Single serving baking molds
    Put the flour into a bowl and combine it with 2 eggs, warm milk and yeast and work the dough with a whisk. Let it rest for an hour. In the meanwhile, combine  the ricotta cheese with the  grated parmigiano and a pinch of chilli. Cook the peas in a frying pan with oil and a clove of garlic, adding water if necessary. When the dough has risen, put a spoon of it in each mold and bake for 10 minutes in the oven at 180 degrees. After 10 minutes’ cooking, put a layer of ricotta cream, a slice of ham, a spoonful of peas and a tablespoon of beaten egg. Let’s finish cooking in the oven for 15 minutes and serve them with few drops of balsamic vinegar.