29 February 2012 // flaviabi
Ingredients for 4 people:
3 eggplants
4 tomatoes
parsley
basil
oregano
thyme
chive
salt
chili
Olive oil
Cut the eggplant into slices 2 cm high. And arrange them in a baking pan with nonstick paper. Cut the tomatoes into thin slices and place the tomatoes on top. Sprinkle with finely chopped herbs, salt and pepper, and drizzle with oil. Bake at 200 ° for 20 minutes, until the tomatoes are dried.
Category Le verdure | Tags: EGGPLANTS,HERBS,melanzane,oregano,POMODORI,tomatoes | 2 Comments
28 November 2011 // flaviabi
How delicious paccheri (or slaps as they are called in Campania) Perfect for collecting all the wonderful sauce and for pies!
Ingredients for 4 people:
400 gr. homemade Paccheri
450 gr. mussels
2 fillets of sea bream
300 gr. Tomato Datterino
1 clove of garlic
1 shallot
Ginger root
parsley
1 glass of white wine
chili
salt
In a large skillet, brown the shallots and garlic finely chopped and blend with white wine. Add the Datterino cut in half and let them dry. In a large saucepan, place the mussels and let them open fire on brilliant. When opened shell them and add to tomatoes, putting even the cooking liquid filtered, add salt and pepper. Cut the fillets into strips and add to the sauce. Let it cook for 10 minutes. Boil pasta in salted water and when they are al dente, sauteè in the sauce, adding grated horseradish and chili.
Category Primi piatti: pesce | Tags: cozze,DATTERINI,GINGER,MUSSSELS,PACCHERI,POMODORI,tomatoes,ZENERO | No Comments
5 September 2011 // flaviabi
Ingredients for 4 people:
3 tomatoes CUORE DI BUE (see the picture because I do not know how to translate)
2 tablespoons of breadcrumbs
parsley
basil
thyme
oregano
chive
1 clove of garlic
salt
chili
Extra virgin olive oil
Wash tomatoes and cut into thick slices about 3 cm. place the slices in a baking pan with a bit of oil, and sprinkle with bread crumbs (just need to keep the liquid of which this type of tomato is generous). Cut all the herbs with the garlic. Put the chopped herbs over the tomatoes and sprinkle with salt and pepper. Bake at 180 degrees for 40 minutes.
Category Le verdure | Tags: BREADCRUMBS,CUORE DI BUE,POMODORI,tomatoes | 1 Comment
// flaviabi
Ingredients for 4 people:
1 chicken
4 potatoes
3 tomatoes
10 Pickled cucumbers
1 onion
4-5 black olives
parsley
basil
oregano
Extra virgin olive oil
salt
chili
Boil the chicken in water (flavored with 1 potato, 1 zucchini, 1 onion, celery, 1 tomato …. you will have the broth as well!) for 40 minutes. When cooked take out the bones and cut the flesh into small pieces. In a bowl put the chopped tomatoes and season with olive oil, salt and pepper, and add the chicken pieces. Boil the potatoes and when cooked cut them into cubes and add to chicken. Now add the finely chopped parsley and basil, black olives, cucumbers cut into slices, a pinch of oregano and plenty of oil. Keep in refrigerator until ready to serve.
Category Secondi: carne | Tags: CETRIOLI,CHICKEN SALADE,CUCUMBER,INSALATA DI POLLO,POMODORI | No Comments
28 July 2011 // flaviabi
Ingredients for 4 people:
2 avocados
150 gr. Cod fillets
1 tomato
1 cucumber
5-6 capers
1 bunch of arugula
1 clove of garlic
2 tablespoons corn flour
salt
chili
Extra virgin olive oil
Cut arugula and cook it in a pan for 5 minutes, with oil and a clove of garlic minced. Bread cod fillets with cornmeal and cook in the arugola, until golden brown. Add salt and let them cool. In a bowl, cut tomato and cucumber into small pieces, add capers and the pulp of the avocado, salt and chili. Cut cods’ fillets and add to the salad. Place the mixture inside the skin of the avocados and keep in refrigerator until time to serve.
Category Antipasti: pesce | Tags: AVOCADO,AVOCADOS,CETRIOLI,COD,CUCUMBER,merluzzo,POMODORI,tomatoes | No Comments
24 July 2011 // flaviabi
Ingredients for 4 people
6 zucchini
3 ripe tomatoes
basil
oregano
10 capers
1 clove of garlic
Extra virgin olive oil
salt
chilli
2 glasses of white wine
Cut the tomatoes into small pieces and place in a bowl with the capers, basil, thinly sliced clove of garlic, oregano. Season with salt, pepper and olive oil. Cut the zucchini in half lengthwise, and remove the pulp. Place in a baking pan with oil, and fill each zucchini with seasoned tomatoes. Put the white wine and two glasses of water, cover with aluminum foil and bake in oven at 200 degrees for 40 minutes. After this time remove the aluminum and continue cooking for 20 minutes. Serve warm.
Category Le verdure | Tags: AU GRATIN,CAPERS,CAPPERI,GRATINATE,POMODORI,PROFUMO D'ESTATE,SUMMER SCENT,tomatoes,zucchine | No Comments
6 June 2011 // flaviabi
Ingredients (4 people):
600 gr. Minced veal
1 egg
1 slice of bread
Nutmeg
rosemary
5 leaves of sage
50 gr. Grated Parmigiano cheese
12 cooked ham
12 thin slices of Scamorza cheese
5 courgettes
1 spring onion
Basil
15 cherry tomatoes
1 teaspoon of sugar
Oregano
Sale
chilli
Extra virgin olive oil
salt
Mix the minced meat with a slice of bread soaked in water, add the egg, Parmigiano, a pinch of salt, and a pinch of nutmeg. Work it very well and let it rest in refrigerator for half an hour. Half an hour later, lay the meat on a sheet of wax paper (should be about 3 cm.) put another sheet of paper on it. Roll it with a rolling pin (or a bottle) to compact the mixture. When ready put it in the fridge for another half hour. In the meanwhile, cut the courgettes into sticks (by removing the inner pulp) and cook them in a pan with the finely chopped onion and two spoons of olive oil. Cook it for 15 minutes, stirring constantly: the courgettes should result crunchy. Now add the basil leaves, salt and pepper. Put the tomatoes in a baking pan with a little ‘oil, a pinch of salt, a teaspoon of sugar, plenty of oregano and bake at 200 degrees for about 1 hour. It ‘s time to remove the meat from the refrigerator: with a knife cut them into squares and create a sandwich stuffed with a slice of cooked ham and a slice of scamorza. When ready cut again in half (triangles are more convenient for cooking!). Let them cook in a pan with olive oil, rosemary and sage, on low heat for 15 minutes. Serve the stuffed veal with courgettes and cherry tomatoes.
Category Secondi: carne | Tags: origano,POMODORI,scamorza,vitello,zucchine | No Comments
23 May 2011 // flaviabi
Ingredients (4 people):
4 potatoes – mid size
½ kg of marine salt
1 buffalo mozzarella
2 ripe tomatoes
6-7 basil leaves
Extra virgin olive oil
A tuft of arugula
Place the potatoes in their skins (wash them well pls!) in a baking dish, cover with the salt and cook in the oven at 200 degrees for 40 minutes. Once cooked, clean them well taking out the salt and make small cuts to create segments. Cut tomatoes and mozzarella slices and insert them into the small cuts that you have practiced on the potato. Add the basil and a drizzle of oil. Serve with arugula or baby salad.
Category Antipasti: vari | Tags: basilico,mozzarella di bufala,olio,patata,POMODORI | No Comments
21 May 2011 // flaviabi
Our land gives us an amazing amount of different tomatoes. To do this sauce we will use datterini tomatoes, which are very sweet.
Wonderful over toasted bread or on grilled vegetables.
Ingredients:
100 gr. Of datterini tomatoes
5-6 leaves of basil
Chive
Extra virgin olive oil
Salt
Chilli
Cut the tomatoes into small pieces. Add the basil and chives, salt, chilli, and be generous with extra virgin olive oil. Marinate it for half an hour before serving.
Category le salse | Tags: DATTERINI,olio,POMODORI | No Comments