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Posts Tagged ‘SCALOGNO’


    2 March 2012 // flaviabi

    torta di carciofi

    Ingredients for 4 people:
    1 package of puff pastry
    5 artichokes
    1 clove of garlic
    1 shallot
    1 lemon
    Half a glass of white wine
    Caciottina ( soft cow cheese)
    2 eggs

    Finely chop the shallot and garlic and let it brown in a skillet with olive oil. Clean the artichokes from the outer leaves, cut into thin slices and placing them in water with a teaspoon of vinegar. Drain well and cook in the pan with the garlic and shallots, white wine, and salt and pepper. When cooked, remove them from the heat and let cool. Now add the beaten eggs, mixing well, and the lemon juice and parsley finely cut. In a baking dish with nonstick paper, put a layer of puff pastry, the mixture of artichokes, Caciottina cheese cut into cubes, and cover with another layer of puff pastry. Brush the outside with olive oil and bake at 180degrees for 20 minutes.

  2. Artichokes, porcini mushrooms and chestnuts soup

    14 October 2011 // flaviabi

    zuppa carciofi,porcini e castagne 012

    … .. I’m glad the autumn comes: a season rich in the country and in the woods!
    And today, when I saw porcini mushrooms, artichokes and chestnuts at the market I could not resist!!
    Long life to THE SOUP!
    Ingredients for 4 people:
    3 artichokes
    350 gr. Porcini mushrooms
    20 chestnuts
    1 potato
    1 shallot
    1 clove of garlic
    1 glass of white wine
    Extra virgin olive oil
    black pepper
    1 lt. Vegetable stock
    While  chestnuts are boiling in salted water, chop scallion and garlic very thin and let them fry in a pan, with olive oil, until brown. Take out outer leaves from artichokes (hard like a stone!!),And also remove any hair that may be in the middle, cut the upper part into thin strips and the stems into cubes, put them in water acidulated with the juice of a lemon. Add the artichokes to the shallot cook for 10 minutes (brilliant fire!), adding a white wine. Now  chestnuts are boiled (about 30 minutes), we burnt our hands to peel them ,and add it to the artichokes, along with one diced potato. Add the broth and a pinch of salt and let cook for 30 minutes over low heat. Clean the mushrooms (without water but only with a toothbrush !), And cut into strips. Add them to the soup and let cook for 10 minutes (otherwise they will mash! ). This soup should be served warm with a drizzle of olive oil, sprinkle with black pepper and a few leaves of parsley. BUON APPETITO!