Cuisines: Italian

Pubblicato il

Salad of Pasta with carrots and lemon

Dear friends !, I’m back, I’m just going on holiday and what holiday !!! In characteristcVarazze, sea, sun and receipes! In fact I came back full of ideas and many are Ligurian receipes, pesto, lagaccio, buns and more.

Now, however, I leave you the recipe for a cold pasta, thanks to a beautiful lemon tree that made us company on the terrace of the apartment where we were staying.

I unearthed on a nice magazine recipes I read comfortably sprawled on the deck in the sun: D

to you:

 

Tuna pasta salad and lemon
 
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Tasty salad of pasta with tuna, carrots, juice and lemon zest
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 220 g of rigatoni pasta
  • 2 carrots
  • 90 g of tuna in brine
  • juice of one lemon
  • zest of one lemon
  • parsley to taste
  • salt to taste
  • extra virgin olive oil
Preparazione
  1. Drain tuna from the water and place in a large bowl.
  2. Join the carrots previously cut into slices or julienne, whichever you prefer.
  3. Cook pasta in salted water, drain it and add it to carrots and tuna.
  4. Join zest and lemon juice.
  5. Add a little oil and sprinkling of parsley and keep in the refrigerator for a few hours.
  6. Serve cold

Bye bye

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Pubblicato il

Crafty yogurt minidessert

Hello, how are you? This summer is going at full speed!

This is a crafty trick, like tiramisu , but very quick to do and with two ingredients.

With this dessert you will satisfy your sweet tooth without weigh you down.

This recipe is available also as Yogurt Minidessert videorecipe.

If you would like a vegan version, you could replace cow’s milk with a soy yogurt .

Crafty yogurt minidessert
 
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A minidessert yogurt fast and easy, just two ingredients. It could be a small light tiramisu'.Great for kids
Autore:
Ricetta: Dessert
Cucina: italian
Serves: 1
Ingredienti
  • 150 g of yogurt a coffee '
  • 1 package of pavesini
  • unsweetened cocoa powder to taste
Preparazione
  1. In a small bowl for pudding, put Pavesini in position, cover with a layer of yogurt, then add back Pavesini and cover with the remaining yogurt.
  2. Sprinkle with cocoa powder to the surface and place in refrigerator 2-3 hours.
  3. Taste fresh, it seems a small tiramisu.

Byebye

Also the video version recipe: Crafty yogurt minidessert video food

Crafty yogurt minidessert

Pubblicato il

Chicken nuggets with vegetables

This is the favorite dish of my husband (what is not), it’s the chicken nuggets with vegetables, a light dish, tasty, to eat also with some toasted bread.

Chicken nuggets with vegetables:

Chicken nuggets with vegetables
 
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Yummy chicken nuggets with vegetables
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 4
Ingredienti
  • 2 thick slices of chicken breast
  • flour to taste
  • salt to taste
  • extra virgin olive oil
  • 2 zucchini
  • 2 carrots
  • half a bunch of asparagus
  • 1 potato
  • parsley and marjoram to taste
  • ginger to taste
Preparazione
  1. Cut the chicken into strips, season with salt and pass it in flour
  2. Brown it well for about 20 minutes in a pan with a little oil.
  3. Cut the vegetables into julienne
  4. Except in a wok add a little oil and skip the vegetables, salt sprinkle of parsley, marjoram and ginger.
  5. Cook over medium heat for about 20 minutes with the lid closed, check every time, if not necessary don't add water.
  6. Then add the chicken with vegetables.

bye bye

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Stuffed Ligurian zucchini

Are you ready for the holidays? I’ve almost hooray !!!!

Today a good recipe using vegetables from  garden! Zucchini stuffed with tunny, pin nuts and basil.

Now I’m trying to shop vegetables km0, i think are too healthy.

I found them on a very old recipes’ booklet and the title was  this, so here the recipe:

 

Stuffed Ligurian zucchini
 
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Zucchini stuffed with tunny, pin nuts and basil
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 4
Ingredienti
  • 4 zucchini
  • 80 g of natural tunny
  • 1 egg
  • 30 g of cheese
  • 5-6 basil leaves
  • marjoram q.s.
  • salt q.s.
  • pine nuts
  • breadcrumbs q.s.
  • extra virgin olive oil
Preparazione
  1. Boil 2-3 minutes zucchini in salted water
  2. Remove them, dry and cut in half for the lengthwise
  3. Get the pulp of zucchini
  4. In blender, blend together the inside of the zucchini, tunny, pine nuts, basil, marjoram, egg and cheese
  5. Add to the mix a bitof breadcrumbs if it should be a bit thick.
  6. Fill the inside of the zucchini with this mixture
  7. Arrange in a baking dish greased with oil and cook circa 20 minutes at 180 degrees until golden.

Bye bye

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zucchine-alla-ligure

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Carbonara agretti and asparagus

Today a post a little less cool, but a dinner with pasta   is a must.

The idea of making these noodles arose from the fact that I found in the house a fresh bunch of agretti or commonly also called bearded friars, a tasty vegetable made in bunches, like chives but more purposes.

The combination agretti and asparagus was born by chance, I assure you that the result is great!

To you and asparagus carbonara agretti:

Carbonara agretti and asparagus
 
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carbonara light and above all enriched with vegetables with unusual combination, agretti and asparagus:
Autore:
Ricetta: First Course
Cucina: italian
Serves: 4
Ingredienti
  • 320 g of spaghetti
  • 1 bunch agretti
  • half a bunch of asparagus
  • parsley q.s.
  • 2 eggs 2 egg yolks
  • 30 g of cheese
  • 50 g of bacon cut into strips
  • pepper q.s.
Preparazione
  1. Wash and clean the agretti removing the ends
  2. Wash asparagus taking away the final part
  3. Cut into small pieces the agretti and asparagus.
  4. Cook for about 20 minutes with a little oil in a wok kitchen, with little salt and parsley.
  5. If necessary add a little of water.
  6. Cut the bacon into strips and let it crackle in a pan, set aside.
  7. Beat the eggs with the cheese.
  8. Cook pasta, drain and toss in the sauce of agretti and asparagus.
  9. Turn off the heat and put the eggs with cheese, mix well and serve garnished with crispy bacon.
  10. Sprinkle with pepper.

byebye

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Zucchini turret

It ‘s summer, it’s hot and it’s time to leave behind the hot and hearty!
These towers of zucchini are the exact solution for a quick  and fresh dinner.

It needs  grilled zucchini,  a little of the sauce advanced and fresh ricotta.

Appetizing grilled zucchini, little tower with tomato sauce and cheese, a light Parmesan:

Zucchini turret
 
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An appetising secon course, with grilled zicchini, fresh ricotta and sauce
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 4
Ingredienti
  • 4 round zucchini
  • 150 g of fresh ricotta
  • tomato sauce already 'previously prepared
  • grated cheese
  • extra virgin olive oil q.s.
  • basil q.s.
  • parsley q.s.
Preparazione
  1. Cut the zucchini into slices and grill them, put them on a plate, add salt a little , sprinkle with parsley and let cool.
  2. At this point composing the turret.
  3. On a slice of zucchini sprinkle a little sauce, small pieces of cheese, cover with another slice and again add cottage cheese and sauce, forming small towers.
  4. Enjoy them warm or cold at will

 

This can be considered a zucchini light parmisan!

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Braised beef

Here is a dish typical of Sunday, who has never enjoyed a nice lunch with polenta and braised with its own family, especially with a nice glass of wine ?!

This time  I want to be a “modern” and so I haven’t made polenta, cause the temperature, but I assure you that lot of good bread,  braised is wonderful !!!

The wine used for cooking it ‘s a simple red wine, but the top is barolo.

Recipe for braised beef:

braised beef fragrant and soft

Braised beef
 
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braised beef fragrant and soft
Autore:
Ricetta: Second Course
Cucina: italian
Serves: 4
Ingredienti
  • 700g of lean beef (priest's hat)
  • 2 carrots
  • 1 celery
  • 1 onion
  • 1 small potato
  • cloves q.s.
  • 2 glasses of red wine
  • 150 ml of tomato sauce
  • extra virgin olive oil
  • vegetable broth if necessary
  • salt q.s.
  • herbs (bay leaves, sage)
Preparazione
  1. Marinate a some hours before the lean beef with wine, celery, carrot, bay leaf, sage and cloves.
  2. Then begin to prepare it.
  3. In a large pot, fry the finely chopped onion, carrot and celery.
  4. Meanwhile with string tie a little meat to make sure that it will not come apart.
  5. Add the meat to the pan and let it cook for 10 minutes turning it over.
  6. Salt a little.
  7. At this point, add the past and after five minutes the wine marinade, carrot pieces celery and potato.
  8. Close the lid and cook over low heat for 2 hours 30 minutes, turning it over.
  9. If necessary add a little 'vegetable broth.
  10. The sauce it will wipe 'a little'.
  11. Cool down the meat
  12. Now whisk the sauce, untie the meat and slice it.
  13. Put in pan and let the sauce to flavor the meat for about 30 minutes
  14. Serve warm, if possible with polenta.

 

Enjoy your week! byebye

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Sticks codfish homemade

The sticks of codfish are a must for anyone who does not have time to cook or do not have any idea what to do until the end, as happened to me one morning.

So I cooked this sticks codfish homemade

Sticks codfish homemade
 
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cod fish sticks homemade, good and healthy
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 350 g of cod
  • 2 eggs
  • 150 g of bread crumbs
  • 2 tablespoons of flour
  • zest of one lemon
  • parsley. q.s.
  • extra virgin olive oil q.s.
  • salt q.s.
Preparazione
  1. Steaming cod
  2. Chop fine in a blender.
  3. Season with salt, add the flour, lemon zest and parsley.
  4. Mix well.
  5. Bring to room temperature a little extra virgin olive oil in a frying pan
  6. Wet your hands, take cod form a rectangle and pass it in bread crumbs, egg and then in bread crumbs again.
  7. Cook two minutes on each side, drain on paper towels and enjoy them hot.

 

A quick way to make good use frozen fish.

The children will love, guaranteed ..

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Smarties’ Cookies

Hello Friends! Today is Sunday and there is a nice sweet, smarties’ Cookies!

I made them this week, thanks to the sick child at home (as usual: D) and drizzly weather.

As soon as the weather is a bit dreary, my daughter wants them to do ….ahahha

They are colorful, healthy and good for children:

Smarties' biscuits
 
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Cookies decorated with sprinkles of smarties
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 230 g of flour type 00 + 20 g approximately flour for dusting
  • 1 egg
  • 50 g of butter
  • 50 ml of milk
  • 110 g of sugar
  • 1 teaspoon baking powder
Preparazione
  1. Add sugar and yeast to the flour and mix.
  2. Have a fountain, add the middle egg, butter, diced, begin to knead then add the milk little by little.
  3. Form an homogeneous mixture, remove small balls, mash a little ', arrange them on the baking sheet.
  4. Enter at this point of the sweets smarties.
  5. Sometimes put floured on work surface.
  6. Bake about 12 minutes at 180 ° C, preheated oven.
  7. Do not panic if you subtract them when they seem too soft, when it will cool theywill become beautiful fragrant

 

Byebye and good week

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Meatloaf buckwheat

Hello !!! Today a different way of cooking to avoid falling into the usual meatballs! Yummy and lightweight, a very good receipe, healthy, enriched by the taste of the potato.

This time I don’t say that are gluten free for  the presence of bread, if you wanted to make it gluten free may present replace the bread with the gluten-free crackers crumbled.

Here the receipe of the meatloaf buckwheat:

Meatloaf buckwheat
 
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Meatloaf buckwheat cooked in the oven
Autore:
Ricetta: Second Course
Cucina: italian
Ingredienti
  • 150 g of buckwheat
  • 50 g of bread soaked in milk
  • q milk. b. to soften the bread
  • 40 g of grated cheese
  • 30 g of breadcrumbs
  • 1 egg
  • flour q.s.
  • salt. b.
  • parsley q.s.
  • 2 potatoes
  • extra virgin olive oil
Preparazione
  1. Soak the bread in milk.
  2. Rinse under running water buckwheat and boil for about 20 minutes in salted water
  3. Drain well, place in a bowl, add the egg, soaked bread, grated cheese parsley.
  4. Season with salt.
  5. Grease a baking dish with olive oil.
  6. Molding of meatloaf mixture and flour it
  7. Lay it in the pan
  8. Enter the potato thinly sliced.
  9. Sprinkle with bread crumbs and grated cheese.
  10. Bake at 180 degrees for about 30 minutes until the meatloaf is beautiful golden

Byebye…

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Apple roses

Hello friends! How did you spent the weekend?

Here we had a good day!

Now step to the recipe, quick and clever to do, you will find the pictures of the steps, as you can see it’s very simple.

If I have to be honest, I saw this recipe in a very fast video on you tube I can not remember the name,  it was very clear and was at images without audio.

I propose again below the recipe of the apple roses :

Rose pastry apples
 
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Roses fast and apple puff pastry flavored with cinnamon
Autore:
Ricetta: Dessert
Cucina: Italian
Serves: 4
Ingredienti
  • 1 roll of puff pastry rectangular
  • 2 apples
  • 1 knob of butter
  • 50 g of sugar
  • cinnamon q.s.
Preparazione
  1. Cut the apples into thin slices and cook about 10 minutes in a pan with butter and sugar.
  2. Unroll the pastry and cut into 6 rectangles, you cut in the length
  3. Lay sliced apples on a side of the leaf and for long.
  4. Sprinkle with cinnamon to taste.
  5. Roll up and then put in a muffin mold opening them a little to the surface.
  6. Bake at 200 °C for about 20 minutes

See you soon, byebye

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Pubblicato il

Ravioli bacon with cream and asparagus

ravioli speck asparagi panna

Hello guys! Today I propose an easy recipe  , time-saving, say comfortable but not obvious.

Having said that if you don’t  find  ravioli stuffed with bacon, you could opt for ravioletti with ham.

Here are the ravioli with bacon and asparagus:

Ravioli with bacon with cream and asparagus
 
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Cool wisps of ravioli with bacon served with a cream sauce and asparagus
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 300 g of ravioli with speck
  • half a bunch of asparagus
  • 200 ml cream
  • 1 spring onion
  • parsley q.s.
  • pepper q.s.
  • 1 knob of butter
Preparazione
  1. Cut into pieces and wash the asparagus.
  2. Dice thin the onion and fry in a little butter.
  3. Add the asparagus and cook for about twenty minutes.
  4. Add the cream and make them coagulate for a couple of minutes.
  5. Cook ravioli in boiling salted water.
  6. Drain and season them in cream sauce and asparagus.
  7. Sprinkle with pepper and serve.
  8. Dice thin the onion and fry in a little butter.
  9. Add the asparagus and cook for about twenty minutes.
  10. Add cream and make them coagulate for a couple of minutes.
  11. Cook ravioli in boiling salted water.
  12. Drain and season them in cream sauce and asparagus.
  13. Sprinkle with pepper and serve

Since I really liked them, you will see them in another version.

ravioli speck asparagi panna

ravioli speck asparagi panna 2