25 February 2013 // flaviabi
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.
Category Primi piatti: pasta | Tags: CAULIFLOWER,cavolfiori,fusilli,pasta,RICOTTA CHEESE,RICOTTA SALATA,zenzero | No Comments
18 February 2012 // flaviabi
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.
Category Le verdure | Tags: GINGER,LENTILS,PMODORO,potataoes,zenzero | No Comments
2 February 2012 // flaviabi
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
Category Le verdure | Tags: COLOR-FULL SALAD,GINGER,INSALATA COLORATA,PINE NUTS.RAISIN,PINOLI,radicchio,RED CHICORY,UVETTA,zenzero | No Comments
10 December 2011 // flaviabi
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.
Category I dolci | Tags: BISCOTTI,cannella,CINNAMONT,GINGER,zenzero | 2 Comments
22 July 2011 // flaviabi
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
Category Seasons’ Conserves | Tags: GINGER,sweet and sour,zenzero,ZUCCHINE ALLO ZENZERO | 5 Comments
