Courses: Second Course

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Zucchini flowers stuffed baked

Good morning everybody!

Here a coloured receipe, very yummy!

Zucchini flowers are my best favourite vegetable!

Here the receipe, cooked by oven

Zucchini flowers stuffed baked
 
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Zucchini flowers stuffed baked, a second course of the autumn season
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 3
Ingredienti
  • a dozen squash blossoms
  • 1 mozzarella
  • 1 egg
  • 3-4 tablespoons of mashed potatoes or a large boiled potato
  • 40 g of cooked ham
  • salt q.b.
  • breadcrumbs q.b.
  • extra virgin olive oil
Preparazione
  1. Remove the stems from the flowers of pumpkin and pass them quickly under cold water.
  2. Dry them gently.
  3. In a bowl finely chop the mozzarella and ham, add some mashed potatoes or a boiled potato mashed and finally the egg.
  4. Mix well and fill with a teaspoon of this mixture flowers.
  5. Spending every flower in bread crumbs and lay it in a greased pan with oil.
  6. Bake at 180 ° C for about twenty minutes, turning once per side.

Goodbye!!!

Zucchini flowers stuffed baked Zucchini flowers stuffed baked img2 Zucchini flower

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Sliced ​​chicken curry peppers

Hello guys and Good Monday!

Today a receipe of chicken!

As I said in the last post, I came back from Abruzzo with a lot of tipical products, one of these are peppers.

Here the receipe:

Sliced ​​chicken curry peppers
 
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Sliced ​​chicken curry peppers, a dish of chicken and tasty alternative
Autore:
Ricetta: Second Course
Cucina: Italian
Ingredienti
  • 4 slices of chicken breast
  • 3 small sweet peppers (red for me)
  • Bread crumbs as required
  • extra virgin olive oil
  • 1 clove of garlic
  • salt to taste
  • curry and parsley to taste
Preparazione
  1. Cut the peppers into thin strips, place in a greased pan with a little oil.
  2. Cut the slices into strips of chicken and bake at 180 degrees for about 5mins

Good Week to everybody!

Sliced ​​chicken curry peppers Sliced ​​chicken curry peppers curry 3 Sliced ​​chicken curry peppers curry 2

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Toasted cheese

Here I am, after a long absence that has a just cause … beach holidays, it was finally time! I went to Abruzzo, the native village of my mother, where I used to go on holiday when I was a child to my grandmother’s house.

Can you imagine the happiness!

As you can see I’m back with a lot of local products, including a fantastic cheese, cow semi-hard cheese that we used to make roast.

This post is not intended to be a recipe, partly because everybody can make roasted cheese, it is just to share a dish I ate and that always reminds me of my vacation, in fact  It was my favorite dinner on Holiday.

Can I still give an idea to those who want to make something tasty in the evening or at least turn a dinner of cheese into something different with one move:

Toasted cheese
 
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Toasted cheese, simple, fast, easy and good
Autore:
Ricetta: Second Course
Cucina: Italian
Ingredienti
  • Cow cheese semi hard paste
  • non-stick frying pan
Preparazione
  1. Cut the cheese slices about half a centimeter thick, not too thin.
  2. Heat the pan very well or grill pan, place the slices and turn them after a few seconds.
  3. Serve still hot and well roasted.

toasted cheese toasted cheese photo 4 toasted cheese photo 3 toasted cheese photo 2

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Ratatouille fast

Here a vegetarian receipe! Light and yummy!

Ratatouille fast
 
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Ratouille, quick preparation of a tasty mix of vegetables
Autore:
Ricetta: Second Course
Cucina: french
Ingredienti
  • 2 zucchini
  • 1 eggplant
  • 1 red pepper
  • 1 yellow pepper
  • 3 purple carrots
  • extra virgin olive oil
  • 1 clove of garlic
  • 1 shallot
  • coarse salt to taste
  • marjoram
  • parsley to taste
Preparazione
  1. Cut all the vegetables in juienne, more or less subtle, as you prefer.
  2. In a wok kitchen, put the oil, sauté the garlic and shallots sliced ​​previously.
  3. Add the vegetables, sprinkle with marjoram, parsley and salt.
  4. Cook the vegetables for about twenty minutes making stir-fry over medium heat without adding water if possible.

 

Bye bye

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Monkfish stew flavored with ginger

Hello!! How are you getting?? Here we are waiting for holidays and relaxation!
Meanwhile, We console ourselves with some of good food.

This is a fantastic recipe, simple but great effect I flashed immediately to mind when I spotted the fish counter at once fantastic pieces of monkfish, fish of great quality as well as my favorite.

Here is the recipe:

Monkfish stew flavored with ginger
 
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Monkfish stew flavored with ginger, according to refined and delicately flavored fish
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 4
Ingredienti
  • 300 g of diced monkfish
  • 1 clove of garlic
  • 1 shallot
  • About 10-15 cherry tomatoes
  • 2 medium potatoes
  • salt to taste
  • extra virgin olive oil to taste
  • parsley to taste
  • some olive oil
  • ginger to taste
  • half a glass of white wine
  • enough flour
Preparazione
  1. Fry in a little oil with a clove of garlic finely chopped shallots.
  2. Add the tomatoes cut in half and cut the potatoes into small cubes.
  3. Season with salt and sprinkle with parsley and cook for about twenty minutes, if necessary add a little water.
  4. Aside flour and salt the pieces of monkfish.
  5. Cook them in a little hot oil until golden, about 5 minutes.
  6. Drain and dry with paper towels.
  7. Lastly, add them to the potatoes and tomatoes, adding the olives, sprinkle with ginger and cook for another 10 minutes, adding a little white wine.

 

My husband has paired with the Trentino Lagrein rosé.

I greet you and wish you a nice weekend

Monkfish stew flavored with ginger photo 2 Monkfish stew flavored with ginger

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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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Sea bream baked with vegetables

Hello! This is a light receipe! Healthy with vegetables! Voila’!

Sea bream baked with vegetables
 
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Sea bream baked with vegetables, a refined fish with a delicate outline
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 2
Ingredienti
  • 2 medium sized bream
  • half eggplant
  • a large potato
  • 2 carrots
  • 2 zucchini
  • extra virgin olive oil
  • salt and pepper to taste
  • lemon juice enough
  • white wine
  • 1 clove of garlic
  • parsley to taste
  • bread crumbs as required
  • some olive oil
Preparazione
  1. Wash the bream and clean them (I bought them already eviscerated)
  2. Marinate for a few hours with an emulsion of olive oil, salt, lemon juice, white wine and pepper.
  3. Wash and cut all the vegetables into small cubes
  4. Grease a non-stick pan, sauté the garlic and cook about 10-15 minutes the vegetables with salt.
  5. Take a baking tray to anoint it with oil, arrange the vegetables on the floor, put on the bream previously salted inside and rubbed with garlic.
  6. Sprinkle with some olives and bread crumbs.
  7. Bake at 180 ° for 45 minutes until complete browning, if necessary by adding at the end a little water.

 

Sea bream baked photo 3 Sea bream baked photo 2 Sea bream baked

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Eggplant pizzas

Eggplant pizzas, second light and appetizing

Today I propose a recipe that is a bomb, then if light is considered as the second, maybe with vegetables or with a nice big salad is a great dinner!

Here is the recipe, eggplant pizzas:

Eggplant pizzas
 
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Eggplant pizzas, second light and appetizing
Autore:
Ricetta: Second Course
Cucina: Italian
Ingredienti
  • 1 eggplant
  • 4 balls of the scamorza (smoked even those who want to)
  • tomato sauce enough
  • grated cheese to taste
  • bread crumbs as required
  • oregano and basil to taste
  • extra virgin olive oil to taste
Preparazione
  1. Cut the eggplant into round slices
  2. Cook it a few minutes in a pan with a little oil
  3. Place the slices on paper towels.
  4. Lining the baking sheet and place the eggplant slices in a row.
  5. Season with salt and a tablespoon on each slice of tomato sauce
  6. Add the diced smoked cheese, oregano and basil.
  7. Sprinkle with grated cheese and bread crumbs.
  8. Drizzle with a little olive oil and dip it in the oven 10-15 minutes until it is melted scamorza.

 

Bye bye.

Eggplant pizzas photo 2 Eggplant pizzas Eggplant pizzas photo 3

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Meatballs with chickpeas

Goodmorning! This little ball are very yummy!!!!

Meatballs with chickpeas
 
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Meatballs with chickpeas, a simple and complete second course
Autore:
Ricetta: Second Course
Cucina: Italian
Ingredienti
  • 150 g of cooked chickpeas
  • 1 egg
  • 40 g of grated cheese
  • basil to taste
  • 30 g breadcrumbs
  • salt
  • olive oil as needed
Preparazione
  1. Mash the chickpeas with a drop of oil.
  2. Put them in a bowl
  3. Combine the egg, cheese, bread crumbs, basil and salt to taste
  4. Shape into balls and roll in breadcrumbs
  5. Grease a baking dish, arrange the meatballs and bake at 180 ° Cto 25 mnuti, turning them over halfway through cooking.

 

Meatballs with chickpeas photo 2 Meatballs with chickpeas Meatballs with chickpeas photo 3

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Pesto of Trapani

Hello! Today pesto recipe! We wanted it!. today I have started production, both of the Genoese that the Sicilian, but this time of Trapani. There is also the generic Sicilian pesto recipe that has ricotta, but this time I opted for the one of Trapani, here’s the recipe, Pesto of Trapani, a sicilian sauce:

Pesto of Trapani
 
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Pesto of Trapani, pesto recipe to prepare with ingredients typical of the Sicilian province of Trapani. Great for pasta
Autore:
Ricetta: Second Course
Cucina: Italian
Ingredienti
  • 100 g basil leaves about
  • 400 g cherry tomatoes
  • coarse salt to taste
  • 40 g of cheese
  • 40 g of grated cheese
  • 40 g almonds
  • Approximately 100 ml of oil
Preparazione
  1. Carefully wash the basil leaves
  2. Wash the tomatoes and cut them in half
  3. Put in a blender with the remaining ingredients, begin to whisk slowly add the oil to form a paste.

 

Pesto of Trapani photo 3 Pesto of Trapani photo 2 Pesto of Trapani, a sicilian sauce

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Muffin omelette with asparagus

frittata muffin asparagi

Hola! how did you spent the weekend! Our weekend was very well, especially in a beautiful place and the weather was beautiful! With this sun and the hot taste of the sea guys!!

Here I am again with muffin omelette! I know that if I do a weekly column, I would have to put thousands. Here’s another idea, I also liked the fact that they blend the asparagus and the color they had! soooo tasty!

Muffin omelet with asparagus
 
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Muffin omelet with asparagus, savory muffins taste of asparagus
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 4
Ingredienti
  • 4 eggs
  • 1 egg white
  • 40 g of grated cheese
  • half a bunch of asparagus
  • 1 shallot
  • 1 clove of garlic
  • a little milk
  • extra virgin olive oil
Preparazione
  1. Clean and cut the asparagus into pieces by removing the final hard.
  2. Sauté the shallot and garlic clove, cut into small pieces.
  3. Add the asparagus and cook about twenty minutes.
  4. Transfer to a blender with a dash of milk
  5. Beat with a whisk the eggs with the egg white and cheese, season with salt.
  6. Put a little of the beaten eggs in the cups of the muffin alternating with a bit of asparagus.
  7. Bake at 200 ° C for 20 minutes.

Good week to everybody!

frittata muffin asparagi photo 4 Muffin omelet with asparagus photo3 Muffin omelet with asparagus photo2 Muffin omelet with asparagus

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Mini burgers peas potatoes

Here is a vegan receipe!!! Absolutely to taste:

Mini burgers peas potatoes
 
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Mini burgers peas potatoes, a generous and satisfying vegetable second dish
Autore:
Ricetta: Second Course
Cucina: Italian
Ingredienti
  • 150 g of frozen peas
  • 1 potato
  • 3 tablespoons of flour type 00
  • 20-30 g of grated cheese
  • 20 g breadcrumbs
  • extra virgin olive oil
  • salt to taste
Preparazione
  1. Boil the potato and peas in salted water for about 20 minutes
  2. Blend the peas with a tablespoon of cooking water
  3. In a bowl, mash the potatoes and add the peas' puree
  4. Season with salt, combine flour, cheese and bread crumbs.
  5. Grease a baking sheet, form balls of medium size, flour and place on baking sheet crushing them a bit.
  6. Bake at 180 degrees for 35 minutes.
  7. In the middle 'reshoot cooking, taking care not to damage the form, the mixture will be fairly soft.

 

Mini burgers peas potatoes photo 3 Mini burgers peas potatoes Mini burgers peas potatoes