16 December 2015 // flaviabi
450 gr. pumpkin
A glass of white wine
A medium potato, boiled (about 125 grams)
breadcrumbs
Half onion
a clove of garlic
Celery
Carrot
Abundant Parsley
Two bay’ leaves
Two sage’ leaves
chilli
1 black truffle
Extra virgin olive oil
Lemon zest
Fresh ginger
Honey flavored with onion
Dice the pumpkin and cook in the oven at 220 ° with water and wine with celery, carrot, onion, garlic, sage and bay leaf until soft (about 20-25 minutes), adding salt and pepper. When cooked, add the boiled potato, and then blend the whole (by removing the bay leaves) to create a puree. Now add the breadcrumbs to solidify the mixture, but please do not let it become a brick !!! Grate half of the truffle ( be generous) and add it to the pumpkin puree. Roll out the dough and prepared ravioli putting a teaspoon of mixture : make them small, so they are more and more appreciated. In a large skillet warm up the oil with garlic and let it heat and add the remaining grated truffle and mix well. Add with grated fresh ginger and lemon zest. Finely chop the parsley and when ravioli are cooked ravioli sauteè in this pan and season with pepper and the chopped parsley. Serve the ravioli with a drizzle of honey flavored with onion … ..BUONISSIMI!
Category Primi piatti: pasta | Tags: home made pasta,pumpkin,ravioli con la zucca,TARTUFO,TRUFFLE | No Comments
25 February 2013 // flaviabi
cabbage
Buffalo mozzarella
ham
Fresh Black truffle or truffle sauce
laurel
garlic
onion
white wine
Prepare the steamer adding the water with a glass of white wine, sliced onion, a clove of garlic and 2/3 bay leaves. Steam the cabbage leaves over this flavored water. When cooked, put a slice of ham, a strip of buffalo mozzarella and grated black truffle. Roll it and heat in the oven before serving to allow the mozzarella to melt
Category Antipasti: vari | Tags: CABBAGE,CAVOLO FARCITO,CAVOLO NERO,ham,mozzarella,prosciutto,TARTUFO,TRUFFLE | No Comments
5 November 2012 // flaviabi
To make pasta dough see here, to make the filling for 4 people:
250 gr, lentils from Castelluccio di Norcia
A glasso f white wine
Breadcrub
Half onion
Half garlic
Seller
Carrot
Lots of parsley
2 Bay leaves
2 sage leaves
Chili
1 truffle
Extra virgin olive oil
Honey aromatized with onion
Put lentils in water for 12 hours and then boil in water and wine for 1 hour adding onion, garlic, carrot, seller,bay leaves, sage, salt and chili. When ready mash it to make a cream. Add the breadcrumb to solidificate but please be careful not to make it too strong. Roll the pasta and prepare your ravioli. In a pan put olive oil and garlic and heat, add the grated truffle, chili and salt. When ravioli are cooked pass them into the pan, adding the parsley finely chopped. Serve your ravioli with a taste of honey aromatized with onion. DELICIOUS!!
Category Primi piatti: pasta | Tags: lenticchie,LENTILS,RAVIOLI,TARTUFO,TRUFFLE | No Comments
16 July 2011 // flaviabi
Now is the season we can get the summer truffle, which is not good and important as the winter one, but it has its own personality!
Ingredients for 4 people:
400 gr. Tagliatelle/noodles (if you have patience , make it!)
70-80 gr. fresh truffles
salt
1 clove of garlic
chilli
parsley
Extra virgin olive oil
4 anchovy fillets (if you like, I do love it)
Cut the clove of garlic very thin, and brown it in a pan with olive oil (be generous with oil). If you like, melt 4 anchovy fillets in oil. Carefully clean the truffles, brushing with a toothbrush, and grate half of it in the oil with the garlic and anchovies. Mix well, add a sprinkling of pepper and turn off the heat. Cover the pan with the lid. Cook the noodles in salted water, and finish cooking in the pan with the sauce, add the parsley finely chopped. Before serving, grate the remaining truffle over the tagliatelle.
Category Primi piatti: pasta | Tags: NOODLES,scorzone,tagliatelle,tartufo estivo,TRUFFLE | No Comments
15 July 2011 // flaviabi
Ingredients for 4 people
350 gr. fusilli
100 gr. Of fresh truffles
80 gr. Minced pork meat
1 courgette
bechamel
garlic
onion
salt
chilli
In a frying pan with oil, place the onion, the garlic and zucchini into thin slices, salt and pepper. Cook for about 10 minutes .Once cooked blend well and add into the bechamel adding half of the truffle, grated. In another pan, brown the sausages. Cook the pasta in salted water. When the pasta is al dente, drain and finish cooking in the pan with the bechamel sauce. Add the browned sausage and the remaining grated truffle.
Category Primi piatti: pasta | Tags: fusilli,SALSICCIA,SAUSAGES,TARTUFO,TRUFFLE | 7 Comments
