15 May 2015 // flaviabi
to prepare 4 croutons:
4 slices of toast
150 gPhiladelphia cheese cream
80 gr. grated Parmigiano cheese
half glass of Prosecco
1 zucchini
4-5 basil leaves
1 fennel
half lemon juice
extra virgin olive oil
salt
black pepper
With a glass shape the bread and fry both sides few minutes in olive oil. Dry well. In a bowl put the Philadelphia cheese cream, a pinch of salt and pepper, Parmigiano and work well adding Prosecco until creamy. Cut the zucchini into cubes removing the pulp and dressed with oil and salt. In another bowl finely chopp fennel and season with lemon juice. Now spread this cream on fried croutons and add the vegetables and basil.
Category Antipasti: vari, Le verdure | Tags: basilco,CHEESE CAKE,vegetables | No Comments
10 May 2015 // flaviabi
Finally the spring sun gives us the new fresh vegetables, and you just want to eat them raw! So we will prepare this fresh vegetables’ cup
for 4 cups
2 tomatoes
1 fennel
3 zucchini
1 orange
1 lemon
1 bunch of rucola
1 Endives
basil
Sour cream (see recipe)
Mayonnaise (see recipe)
Cut tomatoes into cubes and season with a pinch of salt, and let them to make their own juice.
Cut zucchini into small cubes (if you have too much zucchini pulp delete it, preferably use the green part that remains crispy) and season with lemon juice and a pinch of salt.
Peel the orange and cut into cubes, and collect the juice that it will produce. Use the orange juice to flavor the fennel previously cut into small cubes.
Now put a tablespoon of mayonnaise on the bottom of the cup, add a tablespoon of tomatoes, rucola and endives thinly sliced and season with a little oil, add a tablespoon of orange, sour cream, and complete with the fennel and zucchini.
End with a little olive oil, a pinch of pepper and a basil leaf.
Category Antipasti: vari, Le verdure | Tags: CRUDO IN COPPA,PANNA ACIDA,SOUR CREAM,vegetables | No Comments
1 June 2012 // flaviabi
Being in the middle of nowhere, gives me lot’ of opportunities: I can cook a lot, I can create, invent and dream! And it seems the results is quite good:
350 gr. of fresh lasagna
1 eggplant
1 zucchini
1 onion
a bunch of chard
a clove of garlic
a squid
an handful of shrimp
an handful of mussels
an handful of clams
100 gr. Swordfish
white wine
extra virgin olive oil
chive
parsley
salt
chilli
Dice all vegetables and fry in a pan with olive oil with garlic and onion finely chopped.wet with white wine only when just cooked, add salt and pepper.
In another pan, again with oil, brown cuttlefish cut into strips, and swordfish fillet. Long with white wine and water and cook for 8-10 minuti.
Add mussels and clams previously opened, and shrimps, salt, pepper, parsley, chives and chives and let it finish cooking for a few minutes.
Take one quarter of the vegetable mixture and pass it into the blender to create a puree, stretching with water if necessary. At this point
add the fish to vegetables, mix well and assembled the lasagna: a layer of pasta, a spoon of puree and a spoonful of fish and to vegetables.
Put in the oven 180 degrees until the pastry is crispy. Serve it with a drizzle of olive oil.
Category Primi piatti: pesce | Tags: LASAGNE,pasta,pesce,seafood,srimps,vegetables | No Comments