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Posts Tagged ‘timo’

  1. RISOTTO WITH ROMAN CAULIFLOWERS

    27 February 2012 // flaviabi

    risotto cavolo 018

    In winter the cabbage family is really at its peak, and Roman cauliflowers  are also really wonderful to see not only to eat.
    250 gr. Carnaroli rice
    100 gr. Of Roman Cauliflower
    50 gr. Sausage meat
    1 red onion
    1 clove of garlic
    Half a glass of dry white wine
    thyme
    oil
    vegetable broth
    grated parmesan cheese
    salt
    chili

    Boil cabbage in salted water for 10 minutes. When you are ready, put them in a pan with oil and garlic and sausage and cook for a few minutes to flavor well. In another pan, put onion finely chopped and fry in olive oil, when golden toast rice until it sizzles. At this point, pour the white wine, add the cabbage and continue cooking with vegetable broth. Before serving, add thyme and pepper and grated Parmesan at will!


  2. SPARE RIBS

    9 November 2011 // flaviabi

    spare ribs

    Tasty, crispy and inviting, they immediately feast on the table!
    ingredients:
    at least 3 chops per person
    1 white onion
    1 clove of garlic
    1 tablespoon mustard
    1 tablespoon tomato paste
    1 tablespoon of apple cider vinegar
    1 tablespoon chestnut honey
    1 tablespoon Worcestershire sauce
    A few drops of Tabasco
    thyme
    chili
    salt
    Chop garlic and onion finely and cook in a pot, adding water. When cooked put everything in a blender add all ingredients and create a sauce. Brush the meat with the sauce and cook on the BBQ or in oven at 200 degrees for 40 minutes, until golden and crispy.


  3. DUMPLINGS WITH SHRIMPS SAUCE

    27 July 2011 // flaviabi

    snocchetti agli scampi

    Ingredients:
    for the dumplings – 100 g potato head, potato starch, salt
    For the sauce: 2 shrimps per person, Datterino tomatoes, shallots, garlic, thyme,basil, hot pepper.
    Boil the potatoes in boiling water, when cooked peel and mash it.. Once crushed salt and add the starch to obtain a consistent mixture. Mix well, and then creat long strings about 3 cm in diameter. Cut it into cubes and one by one roll them over on a fork (to create small cracks that will help the assimilation of the sauce). Remove the heads to the prawns and boil in water for 10 minutes. Cut the shallot and garlic thin and brown with extra virgin oil,  add the thyme, the tomatoes cut into small pieces and cook for 5/8 minutes. Peel the tails of shrimp and sliced , add to the tomatoes and cook for 2-3 minutes, adding salt and pepper. Squeeze the contents of the heads of boiled shrimp, and add to sauce. Boil the shrimp cooking water, added with fresh water and salt and when it boils throw the dumplings: they are cooked when they float. Sauté them in the pan with the sauce and serve with fresh basil.


  4. ZUCCHINI SALAD

    18 July 2011 // flaviabi

    zucchine all'agro 030 (1)

    800 gr. zucchini
    1 lemon
     wild mint
    thyme
    salt
    chilli
    Extra virgin olive oil
    Cut the zucchini into strips ( 3 cm.) removing the pulp. Boil water with a bit of salt in a pot, when boiling cook the zucchini for 3-4 minutes. Drain and immediately stops the cooking in cold water. Season with lemon juice, salt, pepper, thyme and wild mint and olive oil. Keep in refrigerator before serving.


  5. PENNE WITH HERBS

    19 June 2011 // flaviabi

    romita2 004

    Perhaps it would be better to call Penne with oregano because it is the herb that you can taste more! However, with all these beautiful fresh herbs it comes out an inviting sauce, with the sun in!
    Ingredients for 4 people:
    350 gr. Penne
    150 gr.peeled tomatoes
    1 spring onion
    1 clove of fresh garlic
    Thyme
    oregano
    Marjoram
    Chive
    Parsley
    Rosemary
    Basil
    Gr 150 (1) buffalo mozzarella
    Extra virgin olive oil
    Salt
    Chilli
    The herbs should all be very abundant, a nice bunch of each. Put the oil in a pan and add the garlic and onion finely chopped, cook a few minutes and add all the herbs finely chopped as well. Cook until the garlic and the onion is golden, add the tomato puree, salt and pepper and cook over low heat for about 15 minutes. Cook the penne in salted water until al dente, and finish their cooking in the pan with the sauce. When ready , add the diced mozzarella.