Pasta with chilli sauce with shrimp

Here a fantastic pasta made with chilli and with shrimp! Very yummy!

Pasta with chilli sauce with shrimp
 
Preparazione
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Pasta with chilli sauce with shrimp, pasta from Abruzzo topped with a spicy flavor of shrimp
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 280 g of chitarrina pepper
  • 500 g shrimp
  • extra virgin olive oil to taste
  • 1spicchio garlic
  • parsley to taste
  • 1 carrot
  • 1 shallot
  • 1 stalk of celery
  • 1 green chilli
Preparazione
  1. Cut the shallots into small pieces the carrot, celery and red pepper.
  2. Saute the vegetables for 5-10 minutes with the garlic in a little oil.
  3. Add shrimp already peeled and cooked with white wine blending for about twenty minutes.
  4. Cook the pasta for 8-10 minutes in salted water with a little oil and cook them in the sauce for shrimp.

See you! Byebye

chitarrina-peperoncino-gamberetti-photo2 chitarrina-peperoncino-gamberetti chitarrina-peperoncino-gamberetti-photo3

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

Cicerchiata of Abruzzo

cicerchiata of abruzzo

Here is  Carnival! Like every year it’s celebrated with pancakes or sweets, here I present the typical dessert that my grandmother made during Carnival, especially when there were so many people: The cicerchiata of Abruzzo. The Neapolitans Know this, for them it is called struffoli that they made on  Christmas, while the Abruzzi calls cicerchiata, balls like chickpeas ( cicerchie ) assembled with honey.

I enjoyed it so much hat all the family help me, even my baby that  funny making little balls , that’s a joy, every ball she was licking the whole hand … ahahahha that go well!

it’s nice because you can do various shapes, my grandmother often made donut and the recipe is easy because the grandmother’s recipes are all measured spoon, here cicerchiata of our family tradition:

Cicerchiata of Abruzzo
 
Preparazione
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Cicerchiata of Abruzzo, sweet typical of the Abruzzo region for carnival made ​​with Grandmather's recipe
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
The "law" says, for each egg one tablespoon of sugar and a tablespoon of olive oil and 100 g of flour type 00
  • 2 eggs
  • 2 tablespoons sugar
  • 2 tablespoons extra virgin olive oil
  • 200 g of flour type 00
  • oil for frying
  • 10-12 tablespoons of honey
  • tails dolorate
  • some almonds peeled
Preparazione
  1. In a large bowl , combine sugar, eggs and oil , add the flour and knead until it forms a smooth paste .
  2. Form as many balls as small chickpeas, also a tad bit less when you bake always swell a bit ' .
  3. Heat oil in a frying pan and cook the balls until golden turning occasionally, ( about 5 minutes )
  4. Drain on paper towels.
  5. Meanwhile heat the honey in a pan,it is formed just ' froth , put the little balls and cook 5 - 10minutes in honey ,they should caramelize and absorb the honey.
  6. At this point take the mold that has' decided to use and wet. Put the balls to give the desired shape and make them dry. Sprinkle with colored tails and peeled almonds. Allow to cool and enjoy it
Note
the flour is slightly back with the dose , depending on moisture ' , gfrandezza the egg , then adjust it a bit ' in theory should be 100 g per egg .

Next time I will opt for it in  cups colored portion, it is more convenient to serve and eat too.

Do not turn away from these screens tomorrow other pancakes!!! :):):)

Cicerchiata of Abruzzo image 1 Cicerchiata of Abruzzo image 2 cicerchiata of abruzzo image 3 cicerchiata of abruzzo image 4 cicerchiata of abruzzo image 5 cicerchiata of abruzzo image 6 cicerchiata of abruzzo image 7 cicerchiata of abruzzo image 8

Celli stuffed a traditional dessert from Italian region Abruzzo

celli stuffed from abruzzo

This recipe is the recipe of my heart, recalls lovelymemories.

These are “tarallucci of Abruzzo” or in slang “gaggenette” have the scent of the Mediterranean that I will not never forget and that I really love. I remember when my grandmother, knowing my arrival for the summer holidays, bought a whole tray …. eh! Yes! my favorite desserts! I remember in the morning when I wake up, the scent of coffee go up the stairs and I  immediately slipped the costume just went down to the kitchen and here there waiting for the mythical orange thermos full of coffee ‘hot and sweet … so cilliprini’ I call them, cilliprini … (“celli stuffed” the jargon even so ‘) ..

I do not say the difficulty to find the grape jam, in the end I did it!

Celli stuffed a traditional dessert from Italian region Abruzzo
 
Preparazione
Cottura
Tempo totale
 
Celli stuffed a traditional dessert from Italian region Abruzzo
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
pasta
  • 1 glass of extra virgin olive oil
  • 1 glass of white wine
  • 450g. about of flour 00 ( the flour is put in theory that takes the dough , and these are Grandma's recipes ... they are to be taken so ' )
filling
  • 250 g . jam grape juice ( " scrucchiate " in Abrruzzo slang )
  • 150 g . chopped almonds
  • 20 g . dark chocolate
  • a pinch of cinnamon
  • powdered sugar as much as necessity
Preparazione
  1. Put the wine into a bowl and mix the oil and add the flour like rain, the one you need, until it forms a smooth ball and homogeneous, not knead too much, you do not need and let it rest
  2. Meanwhile, prepare the filling: Toast the almonds have been chopped, mix together the legendary grape jam ( my aunts when they go down in Abruzzo I procure always a bit here and not equal .. but' that of CASA GIULIA and ' good ). Then add the chopped chocolate and a pinch of cinnamon.
  3. Roll out the dough too thin and not forming discs around 6 - 7cm in diameter -
  4. Fill them with a spoonful of filling and forming close torcetti .. ( see photo)
  5. Bake in the oven for 15 min. at 180 ° C, just begin to color immediately remove the dough should remain rather white .
  6. Sprinkle with powdered sugar to taste with sugar or regular white ... I like more with icing sugar ... fantastic freshly baked with a nice coffe

tarallucci abruzzesi tarallucci abruzzesi macrocelli stuffed from abruzzo