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Posts Tagged ‘pomodoro’


    3 June 2011 // flaviabi

    parmigiana di zucchine 007

    Ingredients(4 people):

    6 courgettes

    4 spoons of flour

    1 bottle of beer


    Frying oil

    200 gr. fresh tomatoes

    A pinch of sugar

    1 glove of garlic

    1 spring onion





    2 buffalo’ mozzarella

    100gr. of grated Parmigiano

    Prepare le courgettes as indicated on ZUCCHINE PASTELLATE, VERDURE category. Prepare the tomatoes’ sauce : brown the onion and the garlic in extra virgin olive oil, then add the tomatoes cut into small pieces, the herbs. Adjust with salt, chilli, a pinch of sugar and boil for 20 minutes. To prepare PARMIGIANA, use a pan to put in the oven, put a layer of fried courgettes, a spoon of sauce, the mozzarella cut into small cubes,spread with grated parmigiano, and keep on untile the pan is full. Cook in the oven  200° for 20-25 minutes and serve it warm!

  2. THE COLD TOMATO SOUP… or “The gazpacho” my way

    25 May 2011 // flaviabi

    zuppa di pomodoro
    Because I do not use the pepper (I can not digest it) …. And I do not put the bread because I have people with celiac disease in my house!

    Ingredients (4 people):
    800 gr. Ripe tomatoes, 400 gr of “datterini” and 400 gr of “sammarzani”
    1 red onion (sweeter, colorful, and more everything!)
    1 clove of garlic
    1 celery stalk
    1 cucumber
    1 courgette
    Fresh basil
    A small cup of white wine vinegar
    A teaspoon of sugar
    Extra virgin olive oil
    a lot of CHILLI



    Peel the tomatoes, cut into pieces, removing the seeds. Put them in a bowl with all the other chopped vegetables (onion, courgette, cucumber, celery, garlic). Add vinegar, salt, sugar and chilli. Let  it rest in refrigerator for two hours. Now create using the masher (with a lot of patience). Do not use the blender to make the cream: it takes too much air and makes the foam! Once the cream is ready, take two tablespoons and add a bit ‘of water: Pour this mixture into ice cube trays and put them in the freezer. Leave the remaining soup in the fridge until is time to serve it. Before serving, put on two or three cubes, thinly sliced ​​chives, basil and a drizzle of olive oil.


  3. Tomatoes’ sauce MY STYLE

    // flaviabi

    fusilli al pomodoro 001

    Ingredients (4 people):
    350 gr. Pasta, fusilli in this case, best kind of pasta to keep the sauce
    5 ripe tomatoes
    1 spring onion
    1 clove of garlic
    5-6 leaves of fresh basil
    Chives (abundant)
    4 pitted black olives
    Extra virgin olive oil
    One tablespoon of bread crumbs

    In a frying pan with oil, put the clove of garlic,the onion thinly sliced, chopped black olives, tomatoes cut into small pieces, put salt and chili cook it for 10 minutes, adding  a small cup of hot water. In the meantime cook fusilli in salted water and when ready, put them  in the pan with the sauce, add the chives and basil and a spoonful of bread crumbs.



    9 May 2011 // flaviabi

    oggi 026

    Ingredients (4 people):
    2 eggplants
    corn flour
    1 egg
    a bunch of spinach
    1 clove garlic
    extra virgin olive oil
    1 tomato

    Cut the eggplant until you have a rectangular eggplant like in the picture.

    Then cut it into slices about 3 cm. Wet the slices in warm water, and then passes into the corn flour. Cook the slices in the oven at grill (on wax paper), for about 10 minutes. In the meanwhile boil one egg in boiling water for 10 minutes,..let it cool before cutting into slices (so it does not break …). Blanch the spinach in boiling water for a few minutes, then dry and fry in a pan with the garlic and extra virgin olive oil. Now we can create our croutons:  few slices of eggplants with on a slice of tomato, a slice of boiled egg, a small bunch of chives, a pinch of salt and pepper. On the others with the sauté spinach.



    4 May 2011 // flaviabi

    varie 3 021

    Sorry, this entry is only available in Italiano.


    15 April 2011 // flaviabi

    Io adoro il peperoncino e questa è una delle salse che preferisco: ottima per le carni arrosto, il pesce e le verdure grigliate.


    pari quantità di peso di pomodoro fresco, peperone, cipolla

    1 spicchio di aglio


    abbondante peperoncino


    Tagliate grossolanamente tutte le verdure e mettele in un pentolino con ‘olio e l’aglio. Fate cuocere per circa 15 minuti, salate e aggiungete il peperoncino a piace (esagerate, esagerate!). A questo punto frullate il tutto.