Categoria: Appetizers and snacks

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Focaccine veloci di riso e Kamut

focaccine farina kamut riso

Questa ricetta è stata fatta in un momento di fretta,  non volevo comprare il pane , avevo un cubetto di lievito aperto a meta’ del giorno prima e cosi’ a mezzogiorno ho deciso di impastare delle focaccine per la cena.

Esperimento piu’ che riuscito e l’ accoppiata farina di kamut, farina di riso è il top.

Ve lo faro’ vedere prossimamente con la ricetta della mia frolla preferita.

Ottime da surgelare, pronte in ogni occasione!

A voi le focaccine :

4.0 from 1 reviews
Focaccine veloci di riso e Kamut
 
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golose focaccine fatte con farina di riso e farina di kamut
Autore:
Ricetta: Appetiser
Cucina: Italiana
Ingredienti
  • 150 g di farina di riso
  • 350 g di farina di kamut
  • 12g di lievito di birra
  • 20 ml di olio
  • 1 cucchiaino di sale
  • 1 cucchiaino di zucchero
  • 250 ml di acqua tiepida
  • origano q.b.
  • sale grosso q.b.
Preparazione
  1. Unire le due farine
  2. Aggiungere lo zucchero ed il sale
  3. Disporre a fontana
  4. Al centro versare il lievito sciolto in un po' d'acqua, l'olio e cominciare ad impastare.
  5. Aggiungere la restante acqua e formare un impasto omogeneo.
  6. Far lievitare fino al raddoppio.
  7. Staccare quindi delle palline e porle su placca da forno.
  8. Con i polpastelli imbevuti di olio appiattire le palline, cospargerle di origano e sale grosso.
  9. Infornare a forno preriscaldato a 200°C per mezz'ora.
Note
I tempi di preparazione includono la lievitazione

Buona merenda 😉

 

focaccine farina kamut riso

focaccine farina kamut riso

focaccine farina kamut riso

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Polenta meatballs baked

 

This is a simply recipe: polenta advanced, passed in breadcrumbs and baked:

 

Polenta meatballs baked
 
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Polenta meatballs advanced, passed in breadcrumbs and baked
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • Polenta advanced
  • 1 egg
  • 2 tablespoons of Parmesan
  • 1 pinch of salt
  • breadcrumbs to taste
Preparazione
  1. Take polenta, add the egg, Parmesan and a pinch of salt .
  2. Mix well with a fork to crush well polenta and mixture
  3. Shape into balls, roll in bread crumbs and place in a greased baking pan.
  4. Bake at 200 ° C grill function for 30 minutes

Byebye

 

polpette-di-polenta-al-forno

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Crushed kamut sourdough

Today I propose a yummy recipe, instead of the usual excellent pizza, here the wafers made with kamut flour, which I love.

Accompanied by meats, vegetables and cheeses, gourmet dinner becomes simple, all done with redundant sourdough.

Crushed with kamut flour:

 

Crushed kamut sourdough
 
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Wafers made with kamut flour and surplus yeast Licola
Autore:
Ricetta: Brunch
Cucina: Italian
Ingredienti
  • 300g flour kamut
  • 100 ml of Licola
  • 20 ml of olive oil
  • 180ml of water
  • 1 teaspoon of salt
  • oregano to taste
Preparazione
  1. Having refreshed your yeast liquid set aside 100ml
  2. Dissolve the yeast in the water
  3. Place the flour in the center and put in the oil water
  4. Mix and add salt towards the end.
  5. Form a smooth and homogeneous mixture.
  6. Let rise until doubled (about 4-5 hours)
  7. Grease a tart pan, smoothing with your fingertips and let rise again for a couple of hours.
  8. Sprinkle with oregano and a few grains of salt.
  9. Bake for 30-35 minutes at 180 ° C

See you byebye

schiacciata-di-kamut

 

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Arancini of rice with squid ink

Hello! Did you celebrate your mothers ???? We will, with a beautiful apple pie.
Today is what I cooked with the rice with squid ink of the previous post: the fantastic rice balls.
Photos are not  great, but I assure you that the taste is very good, to you:

Arancini of rice with squid ink
 
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arancini rice with cuttlefish stuffed with shrimp
Autore:
Ricetta: First Course
Cucina: sicilian
Serves: 6
Ingredienti
  • For arancini
  • 400 g of rice with squid ink advanced
  • 7-8 shrimp
  • For the batter:
  • breadcrumbs q.s.
  • 200 g of flour type 00
  • 300 ml of water
  • 1 pinch of salt
  • Oil for frying
Preparazione
  1. Prepare the rice and let it cool, if you have advanced better.
  2. Prepare the batter by combining the flour, water and salt.
  3. Set aside.
  4. Bring to temperature the oil for frying in a pan.
  5. Put the palm of the hand slightly damp a bit cold rice, put the shrimp in the center,
  6. close with the other riceand form little ball.
  7. Step into the batter, then in bread crumbs and fry in hot oil for a few moments,
  8. so that the kumquat is beautiful golden.

 

See you

arancini-riso-nero-di-seppia

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Salad of buckwheat gluten free

Hello dear! How are you? Well past April 25 ….

Talking about food, now I would like to propose a nice recipe, perfect for  summer which opens soon, a dish that you can enjoy both cold and warm.

I bought a pack of buckwheat, usually I used it in the form of flour, but it’s more exciting to cook, also it doesn’t need to soak and boil about 20 minuti.

You can find it in all the well-stocked supermarkets and it is cheap.

As you know the buckwheat is not a cereal then it’s for celiac in the first place and those who,  takes some ‘limit the gluten, it is ideal.

You will see that in addition to the palate will benefit ‘also your health, plus it is also very easy and quick to prepare.

To you:

Salad of buckwheat gluten free
 
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Salad of buckwheat gluten free, perfect hot and cool, for celiac and not
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 280 g of buckwheat
  • 1 zucchini
  • 5-6 asparagus
  • 110 g of peeled shrimp
  • salt q.s.
  • extra virgin olive oil
  • parsley q.s.
Preparazione
  1. Rinse under running water buckwheat and boil in salted water for about 20-30 minutes.
  2. Drain and let cool in a large bowl, add a little oil to keep it sticking.
  3. Set aside.
  4. Boil shrimp in salted water for about 15 minutes, drain and peel them.
  5. Meanwhile in a wok kitchen cook for about 10 minutes the diced zucchini and asparagus-made pieces and private stem.
  6. Season with salt and sprinkle with parsley.
  7. At this point, add the sauce of zucchini and asparagus also the shrimp and cook everything for 5 minutes, adding a little water or broth if it tends to stick.
  8. When cooked, add the mixture to the buckwheat, season if necessary with salt, sprinkle with parsley and still make a last lap of virgin olive oil.
  9. Stir well and serve either warm or cold to your pleasure.

 

Good evening to everybody! See you to the next !

insalata-di-grano-saraceno-photo2

insalata-di-grano-saraceno

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Roll of chapati with vegetables

Hello !!!! Are you ready for spring just around the corner?

I can not wait for this and propose something new  flavors and summer colors.

To tell the truth, I got this recipe from an episode of masterchef magazine, TV show that I love, the only difference is that I used the yeast Licola redundant, but you can omit it.

Waiting for spring, roll  of chapati with vegetables:

Roll of chapati with vegetables
 
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Roll of chapati with vegetables
Autore:
Ricetta: Appetiser
Cucina: Asiatic
Ingredienti
  • For chapati:
  • 100g of Licola
  • 300 g of flour type 00 or type 1
  • 150 ml of water
  • 1 teaspoon salt
  • 20 ml of oil
  • For vegetables:
  • vegetables to taste
  • extra virgin olive oil
  • parsley to taste
  • salt
  • marjoram
Preparazione
  1. Knead chapati:
  2. Place the flour in a mound which is already 'was added salt
  3. Put Licola, who does not have it skip this procedure
  4. Add oil, water and knead.
  5. Let stand 2-3 hours.
  6. Cook vegetables:
  7. Wash and dice vegetables.
  8. Season with salt and sprinkle with marjoram
  9. Cook them with a little oil in a wok cooking for twenty minutes, until they turn red and become beautiful crisp.
  10. Anoint the hands of oil.
  11. Roll out the dough and round end.
  12. At the center put vegetables.
  13. Roll up and cut into slices.
  14. Heat a nonstick pan greased with oil and place the slices of chapatis stuffed with vegetables, cover with lid.
  15. Cook one minute per side.
  16. The slices will swell a little and will be colored.
  17. Serve as an appetizer or second.

 

chapati-rorolino-con-verdure

chapati-rorolino-con-verdure-photo2

chapati-rorolino-con-verdure-photo3

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Meatballs polenta streamers

Hello!
I’m back here with a recipe in one piece!

I anticipated that there would be some suggested recipes from family and friends and this one has given me by my daddy!

… It was his idea!

The nice thing these goodies seem caloric, but instead they don’t have eggs, cheese or breadcrumbs added, it is just polenta with advanced crumpled into a small cube of cheese.

To you:

Meatballs polenta streamers
 
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Meatballs streamers polenta, a way to recycle the surplus
Autore:
Ricetta: Secondo piatto
Cucina: Italian
Ingredienti
  • Advanced polenta (I buckwheat for taragna)
  • Cooked cheese to taste
  • extra virgin olive oil
  • breadcrumbs enough
  • pepper
Preparazione
  1. Cut the cheese into small cubes.
  2. Take a bit of polenta, crush the palm of your hand, insert the center a cube of cheese close and make a ball.
  3. Passing small balls in breadcrumbs.
  4. Heat a little oil in a frying pan and when cook the meatballs are turning them until golden brown.
  5. Serve hot, racy, will form a crust irresistible!

 

Good week !!!

P.S. I will make the tree and the presepe..Voi?

polpette-di-polenta-filanti-photo3 polpette-di-polenta-filanti-photo2 polpette-di-polenta-filanti

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Biscuits salty nuts pine nuts

Hola people! You do not need me to tell you, but … just water!! damn!

However, to get us out the other night I thought I’d make some savory biscuits at a fantastic appetizer that was waiting for us at the home of cousins.

In truth the meeting and It was also profitable.

Returning to the recipe, these cookies are perfect for a cocktail, I made them with spelled flour and were lighter. To you the recipe:

Biscuits salty nuts pine nuts
 
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Biscuits salty nuts and pine nuts, good to accompany the aperitif
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • 250 g spelled flour
  • 70 g of cheese
  • half a teaspoon of salt
  • 1 teaspoon baking powder
  • 100 g of butter
  • 1 egg
  • 30 g pine nuts
  • 50 g walnuts
  • 20 ml of milk
Preparazione
  1. Combine the salt, baking powder and cheese to the flour and mix.
  2. Making the fountain in the center and add the egg and the butter.
  3. Begin to mix and then add the finely chopped nuts previously and tie the whole with a little milk.
  4. Form a homogeneous mixture and let stand for half an hour.
  5. Finally roll it out and cut into discs.
  6. Typing it in the center of a pine nut as decoration.
  7. Bake 10-12 minutes at 180 ° C

Hello to everybody and see you soon!

Biscuits salty nuts and pine nuts photo 4 Biscuits salty nuts and pine nut photo 4 Biscuits salty nuts and pine nuts photo 2 Biscuits salty nuts and pine nuts

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Dried beef dumplings and rice

Here’s a new post! Very simple to do, a different idea for an appetizer or a second fresh and light!

This recipe is flashed to my mind yesterday while we were having a quiet walk on the river Adda! I did last night for dinner.

On the river Adda beautiful landscape: drizzle, fishing, geese and swans!
How beautiful is the rain in the summer!

Voila the recipe, dried beef dumplings and rice:

Dried beef dumplings and rice
 
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Dried beef dumplings and rice. Simple, fresh and tasty
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 2
Ingredienti
  • 100 g of dried beef
  • 2 handfuls of rice
  • some cherry tomatoes
  • black olives
  • oregano parsley to taste
  • salt to taste
  • extra virgin olive oil
  • chives to tie bundles
Preparazione
  1. Boil the rice in salted water
  2. Cut the tomatoes into small pieces
  3. Combine the chopped olives, salt and drizzle with olive oil, parsley and oregano.
  4. Drain the rice, mix it with cherry tomatoes and olives and mix.
  5. Take three slices of bresaola, approach them, put a couple of tablespoons in the center, close to the center and tie with a little 'of chives.
  6. Arrange on a serving dish, prepare and decorate with grated parmesan cheese.

See you soon!Bye..bye..

Dried beef dumplings and rice photo 2 Dried beef dumplings and rice

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Rice and lettuce croquettes

This is a yummy receipe , a good idea for an happy hour!!!!

Rice and lettuce croquettes
 
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Rice and lettuce croquettes, so good that even the kids eat
Autore:
Ricetta: Appetiser
Cucina: Italian
Serves: 4
Ingredienti
  • two handfuls of rice
  • 1 small sprig of lettuce
  • 1 egg
  • 30 g breadcrumbs
  • 20 g of cheese
  • salt to taste
  • enough flour for dusting the croquettes
  • olive oil for frying
  • parsley to taste
Preparazione
  1. Boil the rice in salted water until cooked and drain is complete, set it aside.
  2. Wash and dry the salad
  3. Cut it finely with a knife
  4. In a bowl combine the rice, salad, egg, bread crumbs, cheese and parsley.
  5. Mix well and season with salt.
  6. Take a little of the mixture, roll into croquettes and flour them.
  7. Cook 5 minutes until golden brown that result in hot oil.

…

Rice and lettuce croquettes photo 4 Rice and lettuce croquettes photo 3 Rice and lettuce croquettes photo 2 Rice and lettuce croquettes

 

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Sweet and Sour Zucchini

This is  receipe of my husband’s mother. I know this receipe since I was engaged with my husband! Very yummy and healthy:

Sweet and Sour Zucchini
 
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Sweet and Sour Zucchini, made ​​with the family recipe
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • 500 g zucchini
  • half a tablespoon of salt
  • half a tablespoon of sugar
  • half a cup of vinegar
  • 1 cup of olive oil
  • 1 small onion
  • basil to taste
Preparazione
  1. Cut the zucchini into thin slices, wash them.
  2. Combine all liquids, basil and onion in a pan, add the zucchini and simmer for 10-15 minutes.
  3. Pot into sterilized jars and boil for 5 minutes.
  4. Let them cool in their water.

 

Sweet and Sour Zucchini Sweet and Sour Zucchini photo 2 Sweet and Sour Zucchini

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Little cooked grain basket

Little cooked grain basket, a delicate and elegant appetizer

Ciaooo ….. An idea to submit an appetizer or a drink.

Ignore the eggs because this note was made on the occasion of Easter, but you can submit what you want … the cooked grain bins, a delicate and elegant appetizer

Baskets to the cooked grain
 
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Baskets to the cooked grain, a delicate and elegant appetizer
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • 200 g of cooked grain
  • 100 g of flour type 00
  • 50 g semolina flour for dusting
  • 1 egg
  • 30 g parmesan cheese
  • 80 g of butter
  • a pinch of salt
Preparazione
  1. Crush the grain with a fork, add the egg, salt and soften everything.
  2. Add the cold butter into small pieces Parmesan cheese and flour.
  3. Knead to a smooth dough
  4. Let rest in refrigerator for half an hour
  5. Then proceed to form the bins
  6. Take a bit of dough and fill the muffin tins previously covered with baking paper.
  7. Cook at 200 ° c for 25 minutes until redden a little.
  8. Serve with what you want

 

Baskets to the cooked grain photo 3 Baskets to the cooked grain photo 2

Baskets to the cooked grain