Pasta purple potato with mushrooms on cheese fondue

Pasta purple potato with mushrooms on cheese fondue

Hola! Easter is coming ! What do you do for  menu? I think I ‘ll cook light also because the next day I’ll have a wedding
In fact, this recipe could be a starting point for Easter lunch.

To be honest , the inspiration I took from the blog “La cucina di stagione ” by Claudia Bonera, she had called them potato strudel with seafood, what I would do at Easter.

Today, however, I propose my own version, I first thought to use purple potatoes because I wanted a dazzling color (which does not have given probably the potatoes were not mature enough and therefore not enough purple .. boh ), however the flavor was a huge success.

I made a mushroom filling, I combined it all with a cheese fondue and waffles .

Here is the recipe, Pasta purple potato with mushrooms on cheese fondue:

Purple potato pasta with mushrooms
 
Preparazione
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Purple potato pasta with mushrooms on cheese fondue, a giant dumpling dough from soft
Autore:
Ricetta: first course
Cucina: Italian
Serves: 4
Ingredienti
For the potato dough:
  • 400 g of purple potatoes
  • 1 egg yolk
  • enough flour
  • salt to taste
  • I!nterior of mushrooms:
  • 50 g of fresh mushrooms
  • extra virgin olive oil
  • half an onion
  • 1 clove of garlic
  • salt to taste
  • parsley to taste
  • a splash of white wine
For the cheese fondue.
  • 100 g of cheese
  • fresh milk to taste
Preparazione
Stuffed mushrooms:
  1. I used dried mushrooms soaked in water a few hours.
  2. Fry with a little oil the onion and garlic, add the mushrooms , salt and deglaze with the white wine, sprinkle with parsley and cook for thirty minutes.
For the dough:
  1. Boil the potatoes in their skins for about half an hour
  2. Still warm , peel and pass them masher .
  3. Add a little salt , egg yolk and enough flour to form a homogeneous mixture such as gnocchi.
  4. Roll out the dough maybe keeping it inside the baking paper to facilitate the operation. Form two rectangles and fill them with previously cooked mushrooms :
  5. Once you have filled rectangles with mushrooms roll the dough and place on sheets of aluminum foil rolling well and good ending .
  6. Boil for about 7 minutes.
  7. At this point drain them , let them cool, cut them into chunks of 4 or 5cm in length and sauté them with a little butter.
  8. Meanwhile melt the cheese with a little milk for garnish and flavor the dish.

 

Pasta purple potato with mushrooms on cheese fondue photo 3 Pasta purple potato with mushrooms on cheese fondue photo 4 Pasta purple potato with mushrooms on cheese fondue photo 2 Pasta purple potato with mushrooms on cheese fondue

Beetroot Risotto with Taleggio cheese fondue

Beetroot Risotto with Taleggio cheese fondue

And after so much pasta here risotto. To be honest I love Pasta, only pasta but I also like risotto.

This was born out of an experiment, I bought the beets for a recipe that I have in mind but I have not done yet , I usually do not like this vegetable, but I like the color from the food.

Meanwhile here risotto, it ‘s very delicate and sweet flavor of the beetroot is damped by taleggio. Voila the recipe, beetroot risotto with taleggio fondue:

Beetroot Risotto with Taleggio cheese fondue
 
Preparazione
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Beetroot Risotto with Taleggio cheese fondue, the sweet taste of sugar beet lightened by the intense flavor of taleggio
Autore:
Ricetta: First course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g Carnaroli rice
  • 200 g beetroot
  • 1 shallot
  • Oil as required
  • vegetable broth as needed
  • half a glass of white wine
  • 30 g of grated Parmesan cheese
For the taleggio cheese fondue:
  • 250 g taleggio
  • milk as needed
Preparazione
  1. Dice the beetroot.
  2. Brown with a little of the shallot oil, and add the beet.
  3. Cook for 10 minutes with a little 'of broth and then blend with a kitchen blender (though not' shake well and there is' some diced okay).
  4. At this point, add the rice and toast it and deglaze with white wine.
  5. Reaching the end of cooking add the broth from time to time.
  6. minutes before the end of cooking rice, dice the cheese and melt it in a saucepan with a little milk.
  7. Turn off the rice, stir in the Parmesan cheese and a bit of fondue.
  8. Leaving aside some to pour over.

 

 

According to me like even the children!

 

Good evening to all!

Beetroot Risotto with Taleggio cheese fondue Beetroot Risotto with Taleggio cheese fondue photo 3 Beetroot Risotto with Taleggio cheese fondue photo 2

 

Pasta with eggplant

Pasta with eggplant

Here is a typical summer receipe. Very good and interesting that like also ti children : Pasta with eggplant. Here the receipe:

5.0 from 1 reviews
pasta with eggplant
 
Preparazione
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Pasta with eggplant, pasta topped with a creamy vegetable pulp and a little spicy
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g of pasta
  • 1 large eggplant
  • 300 g of tomato puree
  • 1 clove of garlic
  • 1 shallot
  • salt to taste
  • oregano to taste
  • basil to taste
  • shavings of ricotta salata
  • extra virgin olive oil
Preparazione
  1. Fry with a little oil the garlic and shallots.
  2. Join half eggplant cut into small cubes and cook for 5 minutes
  3. Add tomatp sauce, salt, basil and oregano
  4. Bake until the shrinkage of the sauce (about an hour), stretching with a little water.
  5. Slice the other half of the eggplant and cook in a separate pan with a little oil until it blush.
  6. Cook pasta and toss in the eggplant sauce by adding a little of the cooking water if necessary.
  7. Serve pasta combining eggplant and grated salty ricotta cheese

Good week to everybody Pasta with eggplant photo 4 Pasta with eggplant photo 3 Pasta with eggplant photo 2

Canederli with speck

Canederli with speck

Hola people! I told you in a previous post where I proposed the dumplings with spinach that I’d even those with bacon, my favorite! Well here they are today already tycoons and cool fresh for lunch.
These are my favorites! Since it is still slightly chilly there are. Here’s the recipe, canederli with speck, a typical dish of the Italian regional Trentino Alto Adige. They are big bread dumplings:

Canederli with speck
 
Preparazione
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Canederli with speck, a tipical italian regional dish from Trentino alto Adige
Autore:
Ricetta: First course
Cucina: Italian
Serves: 4
Ingredienti
  • 200 g of stale bread
  • 50 g of speck (a particular smoked ham)
  • 50 g of lard
  • 2-3 tablespoons of flour
  • milk to taste.
  • salt to taste
  • 1 egg
  • 30 g of grated Parmesan cheese
For the dressing:
  • melted butter
  • a few sage leaves
  • beef broth
Preparazione
  1. Soak the bread in the milk for about an hour.
  2. Cut the speck finely and brown it in a frying pan
  3. Wring out the soaked bread and transfer to a bowl
  4. Add the egg, Parmesan cheese, bacon and lard made ​​into small pieces.
  5. Knead and add flour.
  6. The mixture must be homogeneous.
  7. Shape into balls and roll in flour (about 8 - 2 for person)
  8. Cook in plenty of broth to simmer for about 10 minutes. (They are ready when they float)
  9. Remove them and serve with melted butter and sage.

Good sunday!

Canederli with speck Canederli with speck photo 3 Canederli with speck photo 2

Cream of leek soup with red skin potatoes

Cream of leek soup with red skin potatoes

Hello! It ‘s the weekend, hopefully it will be sunny because the temperatures here are some pans, in fact in the evening we will still want to eat a warm velvety like today.

I had never made creamed leeks and I found it very good especially with the addition of red skin potatoes that have a nice pasty flesh,: Cream of leek soup with red skin potatoes .

Cream of leek soup with red skin potatoes
 
Preparazione
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Cream of leek soup with red skin potatoes, a vegetable cream that pampers you and prepares you for the night
Autore:
Ricetta: First course
Cucina: Italian
Serves: 4
Ingredienti
  • 1 shallot
  • extra virgin olive oil
  • 2 leeks
  • 5-6 small red-skin potatoes
  • 30 ml milk
  • enough water
  • salt to taste
  • grated cheese
Preparazione
  1. Sauté shallots with a little olive oil finely chopped
  2. Combine the sliced ​​leek and previously stripped of leaves.
  3. Add 2 potatoes cut into chunks.
  4. Add milk and water to cover everything.
  5. Add salt to taste
  6. Bake for about twenty minutes and whisk well.
  7. In a separate pan lightly fry the remaining potatoes cut into small cubes.
  8. Serve the soup with the diced potato, a little olive oil and grated cheese.

 

Good week-end to everybody! Bye Bye!

Cream of leek soup with red skin potatoes  photo 3 Cream of leek soup with red skin potatoes  photo 2 Cream of leek soup with red skin potatoes

Risotto with amarone valpolicella

Risotto with Amarone Valpolicella

Hello! This is a receipe for dinner with our friends on Saturday night, I made this amazing risotto with an exceptional wine: Amarone, a bottle of wine given by our dear friends at Christmas! Here is the recipe, it will make a great impression, Risotto with Amarone Valpolicella!

P.S. My husband died while I put this  wine in risotto!

Risotto with amarone valpolicella
 
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Risotto with Amarone Valpolicella, risotto flavored with fine wine from the Valpolicella area of hilly foothills of the Alps Veronesi
Autore:
Ricetta: First course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g di vialone nano rice
  • 1 onion
  • extra virgin olive oil
  • enough beef broth
  • 350 ml of Amarone Valpolicella
  • 60 g montasio
  • 20 g of butter
  • grated cheese
  • salt to taste
Preparazione
  1. Fry with a little oil the onion, add the rice and toast,
  2. Add the wine and stir well making it absorb,
  3. Continue cooking the rice, adding broth.
  4. When cooked, stir to fire off with previously grated cheese and butter.
  5. Serve with some toasted cheese

 

Risotto with Amarone Valpolicella Risotto with Amarone Valpolicella photo 3 Risotto with Amarone Valpolicella photo 2

Canederli with spinach

Canederli with spinach

Hello! how are you? …

Today I propose a succulent receipe of Trentino: Canederli with spinach .

Today’s version is spinach, but don’ let these screens because soon there will be bacon, the most classic.

The canederli are dumplings of bread, if you can call it typical of the Trentino alto Adige, which are cooked in the broth and then can be served with the soup itself, or with melted cheese, as in this case, or rather with melted butter, my favorites.

Both versions of the recipe was given to me by a friend who cooks them often and that a long long time ago kindly invited us to eat  with her, and she “kindly” gave us the recipe:

Canederli with spinach
 
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Canederli with spinach, a typical dish of the region Trentino alto Adige topped with cream cheese
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • a couple of generous handfuls of spinach
  • 1 clove of garlic
  • salt to taste
  • 100 g of bread
  • milk as needed
  • 1 egg
  • 30 g of grated cheese
  • 4-5 tablespoons of flour + flour q.b. to pass the meatballs
  • beef broth as needed
Preparazione
  1. Blanch the spinach in salted water, drain and sauté about 7 minutes with a clove of garlic.
  2. Finally chop finely (or put in the blender)
  3. Soak the bread in warm milk and whip.
  4. Combine the bread, spinach, fomaggio, egg and flour.
  5. Let the mixture rest in the refrigerator for an hour.
  6. Shape into balls and roll in flour.
  7. Boil the broth previously prepared and the entire lower the flame.
  8. Cook the dumplings and keep the fire very low, so as to prevent it spacchino in cooking.
  9. When they float they are ready.
  10. Drain with a slotted spoon and place in serving dish.
  11. Season to taste, or with melted cheese or with melted butter and sage.
  12. Sprinkle with Parmesan cheese and serve.

Canederli with spinach  photo 1 Canederli with spinach  photo 3 Canederli with spinach  photo 2

Pumpkin dumplings with spelled flour

Pumpkin dumplings with spelled flour

As the dumplings here every Thursday! You make the dumplings on Thursday? I can not always but as soon as I can … here’s a recipe in one piece! we loved it …

Pumpkin dumplings with spelled flour, sausage sauce and broccoli.

Voilà:

Pumpkin dumplings with spelled flour
 
Preparazione
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Pumpkin dumplings with spelled flour and suace of pork sausage and broccoli, a dish colorful and tasty
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 200 g spelled flour
  • 50 g semolina flour + enough for the pastry
  • half a teaspoon of salt
  • 120 g pumpkin, cut into cubes
  • 20 ml of oil
  • enough water
For the sauce
  • Half a broccoli romanesco
  • 150 g of pork sausage
  • a pinch of nutmeg
  • 1 sprig of rosemary
  • white wine to taste
  • pepper to taste
  • extra virgin olive oil to taste
Preparazione
  1. Cook the pumpkin , cut into cubes and steam for about 30 minutes after which crush it with a fork.
  2. Enjoy the use spelled flour and semolina in a fountain mixed with salt
  3. At the center combine the egg , oil , pumpkin mashed with a fork, begin to knead and add slowly a little water to form a homogeneous meal .
  4. Flour the work surface well and form of sausages , cut cubes and make the dumplings .
  5. Meanwhile, grease a non-stick pan and chop the pork sausage, seasoning it with a sprig of rosemary , a pinch of nutmeg and a splash of white wine.
  6. Bake for about twenty minutes.
  7. Meanwhile, grilling pork sausage, bring water to a boil , add salt and cook for about 15 minutes the tops of broccoli .
  8. At this point add the dumplings , when they come to the surface, about 5 minutes, drain and put in the sauce of sausage, skip the whole thing for a second if necessary to combine a little of the cooking water .
  9. Serve with a sprinkling of pepper.

Pumpkin dumplings with spelled flour photo 3 Pumpkin dumplings with spelled flour photo 2 Pumpkin dumplings with spelled flour photo 3

Soup Baked Bread

Soup Baked Bread

Today’s recipe is also a dish of memories, but not in the south this time, belong to the culinary tradition of Bergamo grandmother and aunt.
More precisely Andreina’s aunt, the sister of my grandmother. A frail but fearless woman, who made the first and the second world war! You do! I remember her stories, during the war she was ill with typhoid fever, she was given the last rites, but she is resurrected with that, she died at the ripe old age of 93 years!
She told me of the planes, the bombing, the Germans, everything always close to the mythical stove where she had always supported a pan that often contained her bread soup.
You have to know that she was a skinny little woman, baby,she  was not married and  she suffered a bit of solitude, ultimately we felt a little, then I screamed … ahhahha
She always ate little and ultimately toothless even more, so a pan of the bread soup lasted few days. When my grandmother went to Milan on “holiday” I was at lunch with her ​​and I remember her buttered carrots and the legendary Soup Baked Bread.

Soup Baked Bread
 
Preparazione
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Tempo totale
 
Bread soup first course poor tradition of bergamo
Autore:
Ricetta: First course
Cucina: italian
Ingredienti
  • 200 g of bread
  • vegetable broth as needed
  • 3-4 tablespoons of tomato
  • parsley
  • 1 bay leaf and sage
  • salt to taste
  • extra virgin olive oil
  • 1 shallot
  • grated cheese
Preparazione
  1. Sauté with a little olive oil shallots
  2. Add the bread previously chopped into small pieces
  3. Cover with vegetable broth
  4. Add the tomatoes, parsley, bay leaf, sage, a little oil and cook for about twenty minutes, until the bread has softened well.
  5. If you wish, you can whip it a bit, I did it for the child.
Note
This is a family recipe, or at least as my aunt and my mom ddi. There is also the version without tomato, with the addition of milk and somene eventually bring the eggs.

I say goodbye and good week!

Soup Baked Bread Soup Baked Bread image 2 Soup Baked Bread image 3

Rise with Cauliflower

Cauliflower Rice

Ciaooooo! In this period I am very busy, we hope to solve some troubles!Today’s recipe is a delicious but simple rise and I’m sure your kids will be able to eat so the cauliflower:

Here is the recipe for rise with cauliflower:

Rise with Cauliflower
 
Preparazione
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Rise with Cauliflower, for the most delicate palates.
Autore:
Ricetta: First course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g Carnaroli rice
  • half cauliflower florets
  • 1 onion
  • 2 anchovies
  • vegetable broth
  • parsley
  • white wine to taste
  • 30 g of grated cheese
  • 20 g of butter
  • extra virgin olive oil
Preparazione
  1. In a saute pan with a little oil and add the onion, anchovies and cauliflower florets previously washed.
  2. Season with salt and sprinkle with a little parsley.
  3. Cook about twenty minutes basting with broth.
  4. At this point, add the rice, toast it and blend it with white wine, then go ahead and cook it for 18 minutes, adding broth from time to time.
  5. At end of cooking stir off the heat with butter and cheese.

However, the air will smell the fragrance of spring, hopefully come soon!

Cauliflower Rice 1 Cauliflower Rice 2 Cauliflower Rice 3

Spaghetti with bottarga

spaghetti with bottarga

Hola people! While I’m writing this post finally there is a ray of sunshine!

Today I cooked spaghetti with bottarga I met for the first time thanks to a friend Sardinian who has kindly given me a long time ago, came directly from the original Sardinia!
The bottarga is a food made up of the gonads of the fish, whose eggs are salted and dried by conventional methods.
It’s obtained from the eggs of tuna or mullet.

I embellished with a spectacular Sicilian condiment made with chillies and spices that I was affectionately given to me by my friends, directly from Pantelleria!! So ‘here’s the great spaghetti with bottarga:

Spaghetti with bottarga
 
Spaghetti with bottarga, a dish seasoned with a delicate Italian specialty based of tuna eggs dried and salted dried and salted
Autore:
Ricetta: Main
Cucina: Italian
Ingredienti
  • 320 g of spaghetti
  • 40 g of bottarga
  • extra virgin olive oil
  • cooking water as much as necessary.
  • 1 clove of garlic
  • 1 teaspoon of spices for spaghetti or some pepper
  • parsley as much as necessary.
Preparazione
  1. Bring salted water to a boil
  2. Cook spaghetti cooked until just firm
  3. In a wok brown a drizzle of olive oil a clove of garlic and a little pepper, (to me prepared for the Sicilian spaghetti).
  4. When pasta is ready, drain, place in the wok and sprinkle with grated bottarga. Sprinkle with parsley and sauteeing pasta for few seconds, adding a little cooking water. Serve with grated bottarga here and there '.

spaghetti with bottarga shadowspaghetti with bottarga macrospaghetti with bottarga anglespaghetti with bottarga

Spelt with aromatic herb with chicory

Spelt with aromatic herbs on a bed of chicory

Hola! For today’s post I was inspired by the recipe which is located behind the pack of the food.

Some time ago I cooked spelt and  I had  half a pack to finish. Turning round and round, I realize that behind the pack there was a fantastic proposal for how to cook it! Good! I have reviewed all according to my taste and here it is a wonderful and healthy receipe, Spelt with aromatic herbs with chicory:

Spelt with aromatic herbs on a bed of chicory
 
Preparazione
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Tempo totale
 
Spelt with aromatic herbs on a bed of chicory, first healthy and tasty
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 250 g of spelt
  • 1 carrot
  • 1 bay leaf
  • 1 sprig of rosemary
  • parsley to taste
  • herbs (thyme, marjoram, sage grass)
  • 2 tablespoons of tomato puree
  • 1 bunch chicory
  • 1 onion
  • salt to taste
  • extra virgin olive oil
Preparazione
  1. Wash and slice the chicory.
  2. In a skillet, brown the sliced ​​onion and add the chicory previously.
  3. Season with salt and cook over medium heat for about 30 minutes, covering it with the lid, turning occasionally and adding a bit 'of water if necessary.
  4. Cook the spelt in boiling salted water for 40 minutes (mine did not require soaking)
  5. Combine the cooking water a carrot cut in half, passata, bay leaf, rosemary and a drizzle of oil.
  6. At the end of cooking cool water in its spelled, drain and season with olive oil, chopped herbs, parsley and a sprinkling of parsley.
  7. Accompany it with the chicory

 

Spelt with aromatic herbs on a bed of chicory image 1 Spelt with aromatic herbs on a bed of chicory image 2 Spelt with aromatic herbs on a bed of chicory image 3 Spelt with aromatic herbs on a bed of chicory image 4