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Posts Tagged ‘zenzero’

  1. PASTA WITH CAULIFLOWER AND RICOTTA CHEESE

    25 February 2013 // flaviabi

    fusillic alla crema di cavolfiori e ricotta salata

     

    For 4 people:

    320 gr. Fusilli (short pasta)

    250 gr. cauliflower

    1 onion

    1 clove of garlic

    Fresh chives

    basil

    milk

    white wine

    ginger

    150 gr. Salted hard Ricotta

    Sauté finely chopped onion in the pan, crushed garlic, a few leaves of basil and grated ginger. Pour in the white wine and add the cauliflower. Bring to a lengthening cooking with milk and water (in equal amounts). Season with salt and when cooked, pass them to the blender. When the pasta is cooked, drain and put it in the pan with the cauliflower puree, add the grated ricotta and chives thinly sliced.


  2. POTATOES AND LENTILS

    18 February 2012 // flaviabi

    patate e lenticchie

    I am lucky  to live in Umbria, because I can eat lentils from Castelluccio di Norcia: small, tasty, crunchy cooking ….. what a delight!
    Ingredients for 4 people:
    200 gr. Dried lentils from Castelluccio di Norcia
    1 onion
    2 bay leaves
    1 clove of garlic
    ginger in powder
    A tablespoon of tomato paste
    ½ lt. Vegetable stock
    4 potatoes
    salt
    oil
    chili
    parsley
    Let the lentils soak for 12 hours and then boil in salted water for 25 minutes. In the meantime, brown in oil  onion and garlic  finely chopped. Add tomato paste and a ladle of water and lentils  previously boiled .Cook  about 25 minutes, with bay leaves and ginger, adding  broth of necessity. Season with salt and pepper. Boil potatoes in water when are cooked, cut into slices about 1 cm high, and arrange on a serving plate. Dress with extra virgin olive oil, salt and finely chopped parsley. When lentils are cooked, pour over the potatoes and serve hot.


  3. COLOR-FULL SALAD

    2 February 2012 // flaviabi

    insalata colorata 001

    Today, light but tasty lunch.
    red chicory
    wild Chicory
    lettuce
    1 orange
    raisin
    Pine nuts
    endive salad
    Sweet red onions
    Croutons
    salt
    chili
    2 anchovy fillets
    extra virgin olive oil
    fresh ginger
    After having been thoroughly washed salads, chop it and mix together. Add the thinly sliced ​​onion and grated fresh ginger. Prepare the seasoning with oil, chopped anchovy fillets, salt and pepper and season the salad. Just before serving, add the raisins, pine nuts, toasted bread and the orange, cut into cubes


  4. MY COOKIES

    10 December 2011 // flaviabi

    biscotti alle spezie 005

    350 g. White flour “00”
    100 g. White sugar
    120 g.  butter
    2 eggs
    1 tablespoon  ginger in powder
    1 teaspoon ground cinnamon
    150 gr. hazelnuts
    Wildflower honey

    Soften the butter in a double boiler. Work the flour with the eggs, sugar, spices and add the butter. Work the dough quickly, and put it in the refrigerator in a plastic bag for at least 1 hour. Roll out the dough with a rolling pin and create cookies in the shapes of your choice. Place on a nonstick baking paper and bake the cookies at 180 degrees for 15 minutes. Remove from oven and place a teaspoon of honey and a nut on each cookie. Put in the oven (turned off but still hot) and let cool.


  5. SWEET AND SOUR ZUCCHINI WITH GINGER

    22 July 2011 // flaviabi

    zucchine allo zenzero in agrodolce 002

    1 kg zucchini
    3 onions
    3 basil leaves
    1 tablespoon sugar
    1 ginger root
    1 cup of white vinegar or apple
    1 ½ cup olive oil
    Salt q.b.
    Cut the zucchini into slices, the onion into rings and put everything in a pan with oil, vinegar, salt, sugar and basil leaves. Cook for 5 minutes. When the mixture is still hot put it in jars and close tightly. Let cool and then make them boil in a saucepan for 10 minutes, removing them only when the water is cold