Penne with mushrooms and speck ham

Penne with mushrooms and speck ham and cream

Finally I can post the pasta with mushrooms! The party of the “Alpini Group” ended a week ago (here you can see some pictures of the party) and I would say very well, so I am going to write the recipe of one of the many sauces proposed. This recipe has given me three years ago, the first time I was commissioned, the husband of my former owner, a cute person who was a chef …  it is yummy!

I state that the photos for this post are basic as they are true, in the paper plate and the doses given are for about 4 liters of gravy. You do according to servings you wish to prepare! here it is:

Penne with mushrooms and speck ham
 
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Penne with mushrooms, cream and speck ham. A dish from the scent of mountain mushrooms and smoked bacon softened by the delicacy of fresh cream
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
  • 400 g of dried porcini mushrooms
  • 3 hg speck ham (about three slices cut a little high)
  • 250 g of tomato sauce
  • marjoram to taste
  • Approximately 1.5 L of fresh cream (this may 'need less depends on how mushrooms need)
  • garlic to taste
  • parsley to taste
  • white wine to taste
  • vegetable broth (a ladle)
Preparazione
  1. Soak the dried mushrooms (fresh or frozen them who do not)
  2. Dice the speck ham thin
  3. Fry the garlic in a pan and fry the speck ham (about two minutes).
  4. Throw the mushrooms in the pan, sprinkle with parsley, salt and sprinkle with white wine.
  5. After 5 minutes, add the tomato puree (I made a sauce with fresh tomatoes).
  6. Sprinkle with marjoram.
  7. Bake basting occasionally with vegetable broth for 30/45 minutes.
  8. The mushrooms cooks fairly quickly, I recommend: Taste, if all goes well cooking add the cream and cook for 5 minutes.
  9. The sauce should not be too liquid, it must have a thick consistency.
  10. Try it is very good ... there is no Alpinoman without this typical pasta!!!

 

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Penne with mushrooms and speck ham and cream image 1

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Pasta whisky and salmon

Pasta with cooking cream and zucchini

How the legendary Montalbano says “don’t break the cabbasisi”! here is what I said for a while when my husband asked me to give him whiskey and salmon pens …

Obviously I thought  my daughter , I’d put her in a separate saucepan poor joy pasta with salmon yes, but without cream and whiskey. There is time for elaborate meals.Well this season I find them comfortable , especially at noon , they are fast and simple to make , then combined with a little fruit salad and the meal is done. In the evening you opt for grilled meat or cheese and sliced ​​fresh (not always) .

Follow me, Pasta whisky and salmon:

Pasta whisky and salmon
 
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Pasta whiskey and salmon, a dish that combines the Mediterranean countries of northern Europe. It's very man
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 300g short pasta (such as the Italian penne )
  • a slice of salmon
  • a box of fresh cream
  • 1 clove of garlic
  • parsley to taste
  • salt and pepper to taste
  • a splash of whiskey
Preparazione
  1. In a wok , put a little oil ( Just very little) fry the garlic.
  2. Remove garlic and cook salmon, salted and sprinkled with parsley, after a minute put a splash of whiskey.
  3. Let it cook for about ten minutes.
  4. At the end add the cream leaving it on the fire until a little narrow and off.
  5. Let rest to flavor .
  6. Cook the pasta in plenty of salted water and cooked in a wok sauté salmon with the sauce mixture.
  7. If it is too dry add a little of the cooking water.

They are really wonderful!

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Salmon trout and Zucchini pasta

Salmon trout and Zucchini pasta

Ciao!!!

Tonight I’m posting after a nice bike ride and after doing my daughter a dutiful trip to park.

This is a receipe that I’ve done on Sunday lunch, the place just now for time matters. I realized that I’m posting mainly pasta, but I don’t want to, seconds are too elaborate … at least  pasta with  fish is light.

This is very easy, very delicate and if I can afford low cost! to you:

Salmon trout and Zucchini pasta
 
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Salmon trout and Zucchini pasta, recipe for a first fish dish simple, lightweight and economical
Autore:
Ricetta: First course
Cucina: Italian
Serves: 3
Ingredienti
  • 200 g of pasta (linguine extruded in bronze if possibile)
  • 1 large courgette
  • 1 Trout Fillet
  • 1 clove of garlic
  • salt and pepper to taste
  • oil ages
  • parsley to taste
  • white wine to taste
Preparazione
  1. In a pan Fry a clove of garlic with oil add the courgettes cut into washer (half).
  2. Clean and fillet the salmon trout fillet, cut into small pieces and add to zucchini, season with salt and sprinkle with parsley.
  3. Deglaze with white wine.
  4. Cook for about 20 minutes.
  5. Cook pasta in salted water, drain and add it in fish sauce.If necessary add water.
  6. Serve with a nice peppery, there is just fine, and then a drizzle of raw oil!! Enjoy It!

Salmon trout and Zucchini pasta image 1

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Salmon trout and Zucchini pasta image 3

Salmon trout and Zucchini pasta image 4

Cold barley to the smell of the sea

Cold barley to the smell of the sea

In summer there’s  more place for salads.
Also leads you to make healthy recipes, because the cereal, as you know, are a great substitute of meat.

This recipe came from a tip, cold barley to the smell of the sea.

There was talk of cold salads, or summer in short and advised me this delicacies:

Cold barley to the smell of the sea
 
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Cold barley to the smell of the sea, refreshing, light and sapore di mare, cold barley
Autore:
Ricetta: First course
Cucina: Italian
Serves: 4
Ingredienti
  • 250 g Pearl barley
  • 10 cherry tomatoes
  • a dozen shrimp
  • enough black olives
  • 125 g jar of pesto genovese
  • 200 g squid
  • salt to taste
  • evo oil as required
Preparazione
  1. Soak the barley any hour (on some bottles there is written that does not require soaking, but an hour never hurts)
  2. Let it cook in salted water for 45 minutes.
  3. Meanwhile Cook in salty water also squids and prawns for about twenty minutes.
  4. Cut olives and cherry tomatoes, put them in a bowl, sprinkle with salt and drizzle with a little oil.
  5. Drain the barley and add to the tomatoes and season with pesto.
  6. Add the squid and shrimp. Mix well and refrigerate.
  7. Serve nice cool with a drizzle of raw oil.
  8. Stir from time to time because barley dry and tends to stick a little.
Note
I thought I'd combine these ingredients without adding more because with too you overdo it!

Cold barley to the smell of the sea image 1 Cold barley to the smell of the sea image 2 Cold barley to the smell of the sea image 3 Cold barley to the smell of the sea image 4

Pasta salad with celery

pasta salad with celery

Today’s recipe I was advised …

In the afternoon I gostro with the bike with my baby, and there is also the exchange of recipes … 🙂

Usually  we  meet my daughter’s little ​​cousin and her mom Laura, also very good in the kitchen, and in addition to exchange views about children, we also talk about kitchen and She gave me an idea for quick and convenient summer receipe : pasta salad with celery! It’s coming off a really tasty pasta from the original taste, combined with a few ingredients but really good! variant tasty. Good Laura!

Pasta salad with celery
 
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Pasta salad with celery, summer dish cold and crisp. Great for the hot days.
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 2
Ingredienti
  • 200 g of pasta (fusilli or wheels or whatever you prefer)
  • 3-4 stalks of celery including leaves
  • tomatoes (10-15)
  • 50 g Emmenthal Swiss
  • parsley to taste
  • salt
  • pepper to taste
  • extra virgin olive oil
Preparazione
  1. Cook pasta and let it cool
  2. Cut the Swiss cheese with tomatoes in half already salted to taste before.
  3. Sprinkle with a little oil.
  4. Meanwhile, cut the celery into small pieces and sauté with a pinch of salt for 15 minutes, basting if necessary with a little water from the pasta. (you can also use raw)
  5. Let it cool a bit and mix it with tomatoes and cheese.
  6. Finely chop the leaves and sprinkle the whole thing.
  7. Combine the pasta and mix well with a little oil.
  8. Sprinkle with parsley and pepper and serve fresh beautiful!!

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Pasta with arugula pesto

Pasta with arugula pesto

Dear friends, I would like to make an introduction in this post: now you can follow me on Bloglovin, I have yet to understand why these changes, the rest are a landslide in Technology (luckily there’s my husband, with whom I quarrel all sometimes I do not understand why a club ever), but I got me too.

Of course I added all the blogs I follow, which are in turn with bloglovin and I’ll add more. You are welcome!

Return to us for the receipe of  today I was inspired by the blog of “aria” blog that I like and I follow! She had in her post potato dumplings with arugula pesto,I decided to cook some pasta with this kind of pesto, by the way it’s also very practical, 5 minutes is already done! to you:

Pasta with arugula pesto
 
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Pasta with arugula pesto, first plate of pasta seasoned with fresh and tasty chopped arugula
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
  • 250g short pasta
  • 100 g of arugula
  • 30 g pine nuts
  • 20 of grana padano
  • extra virgin olive oil to taste
  • Salt to taste
Preparazione
  1. Wash and dry the arugula.
  2. Put in blender with pine nuts, a little salt, grain, and give a first pureed.
  3. Add the oil until it becomes a cream, as pesto.
  4. Cook pasta, drain and dress with this amazing pesto!

Pasta with arugula pesto image 1 Pasta with arugula pesto image 2 Pasta with arugula pesto image 3

Potatoes dumplings gratinated with cheese

Potatoes dumplings gratinated with cheese

It’s Thursday, … we make the gnocchi (potatoes dumlings)!

If you can knead them I don’t want …so I bought them.

Always thinking about recycling I gathered some cheese  and here is the recipe, Potatoes dumplings gratinated with cheese:

Potatoes dumplings gratinated with cheese
 
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Potatoes dumplings gratinated with cheese, recipe for preparing Potatoes dumplings gratinated gourmet, with Zucchini, Ham and cheese
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
  • 500 g gnocchi
  • 2 medium sized Zucchini
  • 1 clove of garlic
  • 200 g seed fresh cheese, seasoned seeds or fresh (so that you can no longer see in the fridge) I have used taleggio and robiola cheese of buffalo milk.
  • 50 g ham (about 1 slice cut slightly high)
  • 50 ml milk
  • salt to taste
  • 20 g of grated cheese
  • 20 g breadcrumbs
  • Marjoram to taste
  • evo oil as required
Preparazione
  1. Cut Zucchini into chunks and fry them with a clove of garlic for about twenty minutes without adding too much water, so take good flavor.
  2. Meanwhile cut the cheese into small pieces, add the milk, put on the heat and continue to stir until it forms a custard. Finally add the Marjoram.
  3. Cut into small thin ham cubes
  4. At this point you throw the gnocchi in salted water and drain as they are afloat.
  5. Arrange in a baking dish with baking paper, pour over Zucchini with their cooking sauce and add the ham.
  6. Sprinkle with cheese and cream, stirring so that it mixes well with the dumplings, sprinkle with Parmesan and breadcrumbs and bake I usually put at 180° C for 15-minutes.
  7. Here's the dish is ready, even light enough I would say … 🙂

Potatoes dumplings gratinated with cheese image 1 Potatoes dumplings gratinated with cheese image 2