21 May 2011 // flaviabi
To prepare this dish you need the “giant sage”, so you can fry the leaves one by one
Ingredients (4 people):
12 giant sage leaves
4 tablespoons of flour
2 glasses of beer
Corn oil for frying
salt
In a bowl, work the flour with the beer that has to be be very very cold (just out of the freezer). Let the batter rest 15 minutes. Take the leaves of sage, washed and dried and put them into the batter, and fry them in hot oil. When they become slightly brown, are cooked. Add a pinch of salt before serving.
Category Antipasti: vari | Tags: farina,SALVIA | 3 Comments
// flaviabi
What a nice lunch we prepared together! Four women in the kitchen (and what a kitchen: cooking at Sandra’s home is always an experience- everything is perfect!) … .. a lot of laughs, plenty of food and above all lots of fun!
That’s what we ate, nicely sitting under the porch:
EGGPLANT CROUTONS with various seasonings: courgettes- my own way, roasted peppers with chives, marinated ”datterini” tomatoes- the recipe to prepare eggplants is already post under VERDURE- for condiments see SALSE
TOMATOES WITH SURPRISE
STUFFED PRUNES IN BACON CRUST
CARPACCIO OF ZUCCHINI
CHICORY PIE WITH PURE ‘OF FAVA BEANS
FRIED SAGE
FRIED PECORINO CHEESE
ARTICHOKE SALAD WITH MUSTARD SAUCE
ARTICHOKES WITH WILD MINT
RISOTTO WITH WILD ASPARAGUS
COLORFUL TURKEY
WILD “ RUCOLA” SALAD WITH BABY SALADE
THE MAGIC APPLES TART MADE BY SANDRA
…. And now I am going to post the recipes !!
Category Eventi | Tags: asparagi di bosco,mentuccia,pecorino,pomodorini,purè di fave. cicoria,SALVIA,tacchino,zucchine | No Comments
17 May 2011 // flaviabi
800 grams of flour 00
500 ml water
25 g yeast
1 tablespoon salt
1 pinch of sugar
I love crispy pizza and after many experiments, I defined this mixture, which has the only secret in the process …
In fact I make a first LIQUID mixture by putting half the quantity of flour, all the water, yeast, salt and a pinch of sugar, and let the mixture rise as long as you want (I normally do the dough in the morning before going to office and leave it until the evening when I go back home). Anyway, at least after one hour of rising add the remaining flour to obtain the consistency needed to roll out the pizza.
Non is time to put condiments on it and tonight we made:
PIZZA WITH GORGONZOLA AND ZUCCHINI
Cut sliced zucchini and marinate it with a bit of salt and then put on the pizza with gorgonzola
PIZZA MARGHERITA
Chopped fresh tomato, basil, salt, pepper, oregano and mozzarella
PIZZA ONION, CAPERS AND SAGE
Fresh onions thinly sliced, salted capers, thinly sliced sage oil and extra virgin olive oil.
Category Antipasti: vari, Eventi, Gli Spuntini | Tags: CAPPERI,cipolla,gorgonzola,mozzarella,PIZZA,SALVIA,zucchine | No Comments
