Categoria: First course

Pubblicato il

Filei patties with cod ball lemon

Hello guys! Spring is here!!!!

Today I propose a very tasty dish that makes happy children and adults, the balls you know all satisfied.

I used filei, a pasta shape typical of Calabria, full-bodied flavor and charm.

Here is filei with codfish  balls:

Filei patties with salt cod 'lemon
 
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Type of pasta Calabrian filei with meatballs codfish 'lemon
Autore:
Ricetta: First Course
Cucina: italian
Serves: 4
Ingredienti
  • 240 g of filei
  • for the sauce:
  • 10-12 cherry tomatoes
  • 1 clove of garlic
  • basil
  • salt q.s.
  • extra virgin olive oil q.s.
  • For the meatballs of codfish ':
  • 200 g of salt cod 'desalted
  • 125 g ricotta
  • white wine
  • parsley
  • 1 egg
  • 40 g breadcrumbs more 'q.s. to pass the meatballs
  • extra virgin olive oil.
Preparazione
  1. Prepare the sauce of tomatoes:
  2. Brown with a little oil the clove of garlic, add the tomatoes cut in half , season with a little basil, salt to taste and bake 15-20 minutes with lid.
  3. Prepare the balls:
  4. Desalinate salt cod holding it to soak for 48 hours and changed the water every so often.
  5. Wash, dry and remove skin and bones to the cod .
  6. Cook about 10 minutes with a little oil in a frying pan with white wine sfumandolo.
  7. Transfer to a bowl, press it with a fork, add ricotta, egg, parsley and breadcrumbs.
  8. Mix everything.
  9. Shape into small balls and in a frying pan, brown them with a little oil.
  10. Add fishtballs to tomato.
  11. Cook pasta , drain and toss in the preparation obtained.
  12. Sprinkle with pepper to taste and serve

bye bye….

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Pubblicato il

Linguine pasta with red mullet

Hola! Have you spent the weekend well?

What good pasta with fish! Eat it in every way, this is the most simple way, here’s the recipe:

Linguine pasta with red mullet
 
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Bavette with sauce mullet
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 250 g of baby bibs
  • 200 g of filleted mullet
  • 300 g of tomato sauce
  • salt to taste
  • 1 clove of garlic
  • 1 shallot
  • extra virgin olive oil
  • 30 g breadcruds
  • pepper to taste
Preparazione
  1. Fry in a wok finely chopped shallots and garlic.
  2. Add the tomato puree, salt and cook for about an hour, adding a bit of water if it shrinks too.
  3. Now add the mullet filleted to which we removed the lischette the center.
  4. Add a little of parsley and cook for about 10 to 15 minutes, stirring occasionally.
  5. Mullets are they going to pieces by itself.
  6. In a frying pan with a little oil to toast the bread crumbs and set aside.
  7. Cook pasta in salted water.
  8. Drain, toss them in the sauce of red mullet.
  9. Complete the dish with a sprinkling of bread crumbs and some pepper.

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Bye bye

Pubblicato il

Chicce of potato cream beetroot, cheese and hazelnuts

Today to start the week, a nice first colored plate that smells of spring.

The flavor of taleggio dampens the sweet beet, all flavored with a touch of hazelnut.

Great recipe for  kids, gnocchi with cream cheese and beet hazelnut:

Chicce potato cream beetroot, cheese and hazelnuts
 
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Goodies potato cream flavored with beet and taleggio cheese enhanced by a touch of hazelnut
Autore:
Serves: 4
Ingredienti
  • 600 g of goodies potato
  • 180 g of beet
  • 80 g taleggio
  • 30 g of pecorino romano
  • a little milk
  • 15 g of butter
  • 20 g of finely chopped hazelnuts
  • extra virgin olive oil
  • salt
  • parsley
Preparazione
  1. Peel and finely slice the beetroot.
  2. In a saute pan with a little 'oil the beets for about thirty minutes, adding a little' of water during cooking, salt and sprinkle with parsley.
  3. After getting a cream blend the vegetables.
  4. Keep aside.
  5. In a saucepan put the butter, cheese cut into pieces and melt, stirring constantly with the help of a drop of milk.
  6. Add the pureed beetroot and pecorino.
  7. Meanwhile cook the goodies potatoes in salted water, drain them and season with the sauce got!

 

Good week!!

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Pubblicato il

Pasta and beans

Today I begin the post with a dish that everybody usually cook ,I believe in a different way depending on the region.

My version is a mediterranean one, it was the pasta that my grandmother done, obviously with tomato sauce <3 <3.

If you do not know what to cook … :

Pasta and beans
 
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Pasta e fagioli, a first nutrient that acts as a single dish
Autore:
Ricetta: Primo piatto
Cucina: Italiana
Serves: 4
Ingredienti
  • 320 g of pasta
  • 120 g of dried beans
  • tomato sauce
  • basil q.s.
  • salt
  • extra virgin olive oil
  • 1 shallot
  • 1 carrot
Preparazione
  1. Soak the beans half day.
  2. Wash, drain well and boil them in salted water about an hour and a half with a piece of carrot, a tablespoon of sauce and a bay leaf.
  3. Cook the sauce with shallots, garlic, basil and chopped carrot.
  4. Whisk a handful of beans.
  5. Cook pasta.
  6. The last five minutes of cooking add beans.
  7. Drain and serve with the sauce.

 

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Good week to everybody! Byebye…

Pubblicato il

Rice Hermes with Belgian salad, pine nuts and goji berries

Today a good recipe, particular and well balanced.

I don’t like to make extravagant combinations that give a particular taste, I prefer simple flavors and well-balanced, this does not mean that you can not do original plates.

I ate this receipe by my cousin for dinner and I was excited, the only difference from her version is that I used  goji berries instead of raisins.

The type of rice is an integral red, called Hermes, with elongated grain and typical aroma.

It ‘s a variety of natural rice like the black one, it contains powerful antioxidants.

To you the recipe:

Rice Hermes enviously Belgian, pine nuts and goji berries
 
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Rice Hermes with Belgian salad, pine nuts, goji berries, a first plate that has beneficial antioxidant qualities.
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 240 g red rice Hermes
  • 2 small heads of Belgian salad
  • 30 g of pine nuts
  • 20 g of goji berries
  • extra virgin olive oil to taste
  • 1 shallot
  • salt to taste
Preparazione
  1. Cook rice for 40-45 minutes in salted water plentiful.
  2. Soak for a few hours goji berries
  3. Clean and cut into strips envy Belgian.
  4. Meanwhile in a wok cooking, fry in a little oil finely sliced shallots, add envy, salt and cook 5 minutes making it dry.
  5. In a separate pan toast pine nuts and add it to Belgian salad in the wok.
  6. Also add goji berries.
  7. Drain the rice and cook it in the sauce obtained.

Bye…bye

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Pubblicato il

Risotto leek potatoes, with cave’S cheese

Hello! How is it going?

Today for me it was a day to clear.

I console  myself with what I call a Mr. risotto, I consider it very fine ‘cause it has been given a touch right from the cheese.

Sometimes I hangs out for the market of my country and a day I decided to buy the cheese from a banquet that makes auto-production.

I must say that I was very excited by the quality and above all about this pecorino cheese cave.

This seasoning is an ancient process, now back in vogue and gives the cheese a unique flavor.

This risotto with pecorino cheese cave with some pepper  is wonderful:

Risotto leek potatoes, with cave's cheese
 
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Risotto leek potatoes, with cave's cheese
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 240 g Carnaroli rice or roma
  • 1 leek
  • 1 small potato
  • half a glass of white wine
  • vegetable broth or meat (better)
  • 30 g of pecorino cheese cave
  • 20 g parmesan cheese
  • 20 g of butter
  • pepper to taste
  • extra virgin olive oil
Preparazione
  1. Clean the leek cutting the final part consists of the green leaves.
  2. Remove the outside, wash it and make it into very thin slices.
  3. If you want to keep from the leaves for decoration.
  4. Peel the potato and cut into cubes.
  5. In a drizzle of extra virgin olive oil cook for ten minutes with the potato leek, softening with a ladle of broth if necessary.
  6. Add the rice, toast and sprinkle with white wine.
  7. Cook about 18 minutes occasionally adding the hot stock.
  8. When cooked, stir in the two grated cheeses and butter.
  9. Finish the plate with Pecorino cave and a peppery.

 

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Tuscan pasta with arugula

Hello everybody! This is a receipe very yummy, with a regional pasta.

Tuscan pasta with arugula, fresh cream and Poppy seeds :

Tuscan pasta with arugula
 
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Tuscan pasta with arugula, typical Tuscan pasta topped with a delicate cream sauce flavored with arucola and poppy seeds
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g of lilies Tuscan (typical Tuscan pasta)
  • 90 g of arucula (rocket salad)
  • 250 g of fresh cream kitchen
  • poppy seeds
  • a knob of butter
  • salt to taste
Preparazione
  1. Boil the water and salt.
  2. Put the lilies and cook them
  3. Meanwhile, wash and cut the arucula.
  4. Cook it in a wok cooking with a little melted butter.
  5. Season with salt.
  6. Add cream and poppy seeds.
  7. Amalgamate everything for a couple of minutes.
  8. Skip lilies in the sauce of arugula.

 

See you!

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Rice scamorza cheese red chicory and walnuts

Hello everybody, I’m here again.

Today a propose a receipe suitable for the New year’s diner, it’s simply but refined.

Here the receipe :

Rice scamorza cheese red chicory and walnuts
 
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Rice scamorza cheese red chicory and walnuts, a rice that fills
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g of rice
  • one red chicory
  • 1 red onion
  • 1 glass of red wine
  • salt q.b.
  • 90 g of scamorza cheese
  • 40 g of parmesan
  • 20 g of butter
  • olio evo
  • pepper
  • vegetable broth
Preparazione
  1. Finely chop the onion and brown it with a little oil
  2. Add red chicory, cut into strips.
  3. Season with salt and cook 5 minutes until it is dry, if necessary by adding broth.
  4. Toast the rice and then blend it with wine.
  5. Cook rice 18 minutes basting with the vegetable broth.
  6. The last two minutes add the diced smoked cheese and finely chopped walnuts.
  7. Turn off and stir with butter and cheese.

 

I wish to everybody a Happy 2015!

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Rigatoni with ricotta and olives

Hello guys! We are near Christmas and here I propose a light receipe :

Rigatoni with ricotta and olives
 
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Rigatoni with ricotta and olives, Italian pasta topped with Mediterranean ingredients
Autore:
Ricetta: First Course
Cucina: italian
Serves: 4
Ingredienti
  • 250 g of rigatoni
  • 200 g ricotta
  • olives to taste
  • extra virgin olive oil
  • water from the pasta
  • oregano to taste
  • pepper to taste
  • salt to taste
Preparazione
  1. Cook pasta al dente.
  2. Meanwhile dilute ricotta with a little 'cooking water, chopped olives, olive oil and a bit' of oregano, creating a creamy sauce.
  3. Season the pasta with this creamy sauce.
  4. Serve with a little oil, a little 'pepper and a sprinkling of grated cheese.

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Pubblicato il

Pasta with cream of broccoli and shrimp

How did you spend the long weekend?

We very well!

Today I write a receipe obviously for lovers of broccoli!

To you:

Pasta with cream of broccoli and shrimp
 
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Pasta with cream of broccoli and shrimp, flavor alternative
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 250 g of noodles
  • 300 g of peeled shrimp
  • 1 broccoli
  • 1 small potato
  • 1 clove of garlic
  • fresh chilli
  • parsley
  • white wine to taste
  • salt to taste
  • extra virgin olive oil
Preparazione
  1. Cut the tops of broccoli, wash them and make a small incision on the stem.
  2. Cut the potatoes into cubes.
  3. Saute a clove of garlic with a little oil and chilli.
  4. Add the fried florets with potato.
  5. Salt and cook for a half hour, adding a little water if needed.
  6. Blend all the ingredients with a little oil and a little water if necessary.
  7. Keep aside the cream.
  8. In a wok cooking cook for about twenty minutes the shrimp with olive oil and a clove of garlic, deglaze with white wine, sprinkle with parsley and season with salt.
  9. Add cream of broccoli and blow up the pasta previously cooked al dente in salted water.

 

Pubblicato il

Black rice with shrimp salmon

Hello guys! We are near Christmas’ festivity, are you ready!

Here a receipe suitable for Christmas’ dinner!! It’s also better for the occasion if you serve it as finger food!

Here the receipe :

Black rice with shrimp salmon
 
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Black rice with shrimp salmon, black rice flavored with fish
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 200 g of black rice
  • 1 thick slice of salmon 250g
  • 300 g of peeled shrimp
  • white wine
  • celery
  • a carrot
  • extra virgin olive oil
Preparazione
  1. Make a chopped carrot and celery and sauté with a little oil in a wok jumps pasta
  2. Apart blanch the shrimp in salted water for 10 minutes, drain and set aside
  3. Cut the salmon into chunks and add to the chopped carrots and celery as well as shrimp.
  4. Cook for 10 minutes blending with white wine, and optionally a little water.
  5. Apart cook black rice for about 40 minutes.
  6. Drain it and blow it up in the wok with the fish sauce.
  7. Sprinkle with dried chives and a little pepper.

 

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Pubblicato il

Pumpkin Risotto sausage and crispy ham

Finally today a receipe that is not a sweet!

An other version of pumpkin, with sausage and crispy ham!

Here the receipe :

Pumpkin Risotto sausage crispy ham
 
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Pumpkin Risotto sausage crispy ham, main course from yellow autumn
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 320 g Carnaroli rice
  • 150 g of sausage (sausage)
  • 50 g of cooked ham
  • extra virgin olive oil
  • 1 shallot
  • 1 potato
  • vegetable broth
  • 50 g of grated cheese
  • 20 g of butter
  • white wine to taste
Preparazione
  1. Finely chop the shallots and the pumpkin into chunks
  2. Brown with a little oil shallots, add the pumpkin and potato chunks and cook for about twenty minutes.
  3. Now whisk well.
  4. Apart fry the sausage cut into small pieces until it is properly flushed.
  5. Add the sausage to the pumpkin puree
  6. Just begins to brown add the rice and toast it, deglaze with white wine and continue to cook from time to time by adding the broth until cooked al dente (18 minutes).
  7. Stir to fire off with Parmesan cheese and butter.
  8. Serve with pieces of crispy ham you get by roasting with a frying pan on high heat the ham cut into small pieces

 

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