Tag: cheese

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Risotto leek potatoes, with cave’S cheese

Hello! How is it going?

Today for me it was a day to clear.

I console  myself with what I call a Mr. risotto, I consider it very fine ‘cause it has been given a touch right from the cheese.

Sometimes I hangs out for the market of my country and a day I decided to buy the cheese from a banquet that makes auto-production.

I must say that I was very excited by the quality and above all about this pecorino cheese cave.

This seasoning is an ancient process, now back in vogue and gives the cheese a unique flavor.

This risotto with pecorino cheese cave with some pepper  is wonderful:

Risotto leek potatoes, with cave's cheese
 
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Risotto leek potatoes, with cave's cheese
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 240 g Carnaroli rice or roma
  • 1 leek
  • 1 small potato
  • half a glass of white wine
  • vegetable broth or meat (better)
  • 30 g of pecorino cheese cave
  • 20 g parmesan cheese
  • 20 g of butter
  • pepper to taste
  • extra virgin olive oil
Preparazione
  1. Clean the leek cutting the final part consists of the green leaves.
  2. Remove the outside, wash it and make it into very thin slices.
  3. If you want to keep from the leaves for decoration.
  4. Peel the potato and cut into cubes.
  5. In a drizzle of extra virgin olive oil cook for ten minutes with the potato leek, softening with a ladle of broth if necessary.
  6. Add the rice, toast and sprinkle with white wine.
  7. Cook about 18 minutes occasionally adding the hot stock.
  8. When cooked, stir in the two grated cheeses and butter.
  9. Finish the plate with Pecorino cave and a peppery.

 

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Meatballs polenta streamers

Hello!
I’m back here with a recipe in one piece!

I anticipated that there would be some suggested recipes from family and friends and this one has given me by my daddy!

… It was his idea!

The nice thing these goodies seem caloric, but instead they don’t have eggs, cheese or breadcrumbs added, it is just polenta with advanced crumpled into a small cube of cheese.

To you:

Meatballs polenta streamers
 
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Meatballs streamers polenta, a way to recycle the surplus
Autore:
Ricetta: Secondo piatto
Cucina: Italian
Ingredienti
  • Advanced polenta (I buckwheat for taragna)
  • Cooked cheese to taste
  • extra virgin olive oil
  • breadcrumbs enough
  • pepper
Preparazione
  1. Cut the cheese into small cubes.
  2. Take a bit of polenta, crush the palm of your hand, insert the center a cube of cheese close and make a ball.
  3. Passing small balls in breadcrumbs.
  4. Heat a little oil in a frying pan and when cook the meatballs are turning them until golden brown.
  5. Serve hot, racy, will form a crust irresistible!

 

Good week !!!

P.S. I will make the tree and the presepe..Voi?

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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.

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Round zucchini stuffed yellow rice

Round zucchini stuffed yellow rice a great filling for recycling

Hello! Today it is a little better, baby on the mend …. but I know that mom has a headache, sore bones, it feels a little strange … who knows why?!

Console ourselves with a delicious recipe that I made last week:

Round zucchini stuffed yellow rice
 
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Round zucchini stuffed yellow rice, a great recycling leftover stuffing
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 4
Ingredienti
  • Round zucchini 4 medium sized
  • 100 g of cooked yellow rice already advanced or if you have 60 g of plain rice to be cooked
  • 30 g parmesan cheese
  • 40 g of asiago cheese
  • 1 egg yolk
  • salt to taste
  • 1 glove of garlic
  • extra virgin olive oil
Preparazione
  1. Wash the zucchini and cut the top cap
  2. Blanch in salted water for 10 minutes
  3. Draw from the inside and chop with the crescent moon.
  4. Brown the meat with a clove of garlic, a little oil and salt.
  5. In a bowl combine yellow rice already cooked (if you did not just boil the rice)
  6. The asiago cheese into small pieces, cheese, egg yolk and cooked meat.
  7. Mix well and fill the zucchini.
  8. Grease a baking dish, arrange the zucchini, sprinkle with cheese and bake for half an hour at 180 ° C until golden.

Round zucchini stuffed yellow rice Round zucchini stuffed yellow rice photo 3 Round zucchini stuffed yellow rice photo 2

 

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rice with basil cream and burrata

Hello everybody! How did you spend the weekend? We, as the rainy weather, sprawled on the couch! Today’s Receipe has been made on Easter Day! In fact it is a first impressive and elegant, also quicker to do. We cook at the time. I got this idea from the blog “un pizzico di noce moscata” Valeria Fina, a very young girl, whitch has many resources! Then I adapted a little ‘me and the only thing that I did not put are the pine nuts. Here is the recipe:

rice with basil cream and burrata
 
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rice with basil cream and burrata, delicate and refined
Autore:
Ricetta: First Course
Cucina: Italiana
Serves: 4
Ingredienti
  • 320 g of rice Canaroli
  • thirty basil leaves
  • Oil as required
  • salt to taste
  • 50 g of cheese
  • white wine to taste
  • Vegetable broth as needed
  • 20 g of butter
  • 1 shallot
  • burrata
Preparazione
  1. Wash the basil leaves, put them in a blender (or better) crush them with a little salt oil and pecorino cheese until creamy.
  2. Meanwhile, fry in a little oil to the shallot slices made ​​previously.
  3. Add the rice and toast it, then deglaze with the white wine and cook from time to time by combining the broth for 18 minutes.
  4. At the end of cooking, add the basil cream, stir in butter and cheese.
  5. Serve with a central burrata made ​​into small pieces

rice with basil cream and burrata photo 3 rice with basil cream and burrata photo 2 rice with basil cream and burrataGood week to all!

 

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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
 
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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

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Basket cheese crust

Basket cheese crust

Hello everybody! Here is a  simply preparation that  has a big effect: Here is the  the basket cheese crust :

Basket cheese crust
 
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Basket cheese crust, an easy way to decorate and enrich and spectacular dishes
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • grated cheese to taste
Preparazione
  1. Warm a non-stick pan and cover the bottom with a thin layer of grated cheese.
  2. Melt the cheese until just barely see him flushed and combined. (Be careful not to burn it and if you see little holes, do nothing will be the special and you can not avoid them)
  3. Remove the pan from the heat and, before it cools completely, unplug the hard cheese from the bottom of the pan, being careful not to burn yourself, and that remains whole. (You can help with a kitchen spatula).
  4. Lay the disc of cheese over a cup upside down, trying to make it stick to the sides without breaking it so that, once cooled completely, take the irregular shape of a drum.

Turn it upside down and fill in  what you prefere.

Have fun.
Basket cheese crust Basket cheese crust step 1 Basket cheese crust step 2 Basket cheese crust step 3 Basket cheese crust photo 2

 

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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

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Spelled flatbread with mozzarella

Spelled flatbread with mozzarella

Day has passed, how did you spend the weekend? We’ve brought the child to the petting zoo , we had a blast and the little girl is finally rising about the Dear pony ! She really wanted to go up as well on the horses ! hahaha … Sometimes we want these days ! .

Talking about food , sometimes we have dinner on the small table , just like the previous time where I made  delicious flatbread with herbs . (See here)

The other night , I prepared for the occasion panmozzarella by Luca Montersino, seen on the web, a recipe that has amazing mozzarella dough. By adapting the recipe to my personal taste , I thought we would give some tasty flatbread pan mozzarella .

I made ​​some small changes to the original recipe that did not spoil the result , I didn’t put the dough in the fridge and I made double rise.

Here you are the flatbread pan mozzarella spelled with sesame seeds and poppy :

Spelled flatbread with mozzarella
 
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spelled flatbread with mozzarella with sesame seeds and poppy, fragrant and light to eat them all
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • 300 g spelled flour
  • semolina enough for the pastry
  • 120 ml of milk
  • 6 g of yeast (about one third of the cube)
  • 30 g of butter
  • 1 mozzarella 125 g
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • extra virgin olive oil to taste
  • sesame seeds and poppy seeds for garnish
  • coarse salt to taste to the surface
Preparazione
  1. Combine the flour, salt and sugar and place in a fountain.
  2. Dissolve the yeast in a little warm milk and put it in the center of the fountain.
  3. Combine mozzarella in the center previously crushed and pulped to loose remaining water.
  4. Also add butter into small pieces and brought to room temperature.
  5. Combine the remaining milk and mix. Form a homogeneous mixture, flouring from time to time with semolina.
  6. Let rise in warm place for 3-4 hours.
  7. After that wet your hands and flatten the dough with oil.
  8. With a glass forming disks that are arranged in a row on the baking sheet.
  9. Let them rise again for another hour.
  10. Then again with wet hands for oil, mash them lightly with your fingertips making small little holes, sprinkle with sesame and poppy seeds and bake at 200 ° C for 215 minutes approximately.

This dose will be about 10-15, depending on the size that you want to give.

I was thinking  to freeze some, however it was not possible!

Their  fragrance is amazing! ciaoooo

Spelled flatbread with mozzarella image 1 Spelled flatbread with mozzarella image 2 Spelled flatbread with mozzarella image 3

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Bread ball with cheese surprise

Bread ball with cheese surprise

The receipe of today is born by chance, by the fact that I had advanced some grated  bread. I’m a bit inspired  to “Giorgione and kitchen garden”, a program of Gambero Rosso which I love! Maybe because it looks a bit like my kitchen, rich in vegetables, homemade and no frills. He is a very strong character, with his belly, his overalls who never gives up and his trays that remember those tose one my grandmother used! Hi.hi.hi. .. also my daughter loves him. One day he cooked breadballs  but a little different from what I propose today, a bit more complex.

Not throw anything away, here are these balls of bread with cheese surprise super tasty and delicious:

Bread ball with cheese surprise
 
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Bread ball with cheese surprise , meatballs at home simple and easy that everyone likes
Autore:
Ricetta: Second course
Cucina: Italian
Ingredienti
For about 6 little bread balls :
  • 100 g of bread crumbs
  • 2 eggs
  • 60 g of grated cheese
  • 6 cubes of flavorful hard cheeses to taste (for me asiago)
  • marjoram to taste
  • parsley
  • salt as necessary
  • salt to taste
  • olive oil or virgin
  • enough flour
Preparazione
  1. In a bowl combine the bread crumbs eggs, grated cheese, parsley, marjoram.
  2. Season with salt and a form an homogeneous mixture.
  3. Take a bit of dough, roll into balls and place in the center a cube of cheddar cheese.
  4. Close properly and pass the ball in the flour
  5. Cook in a skillet with olive oil when this one comes to temperature.
  6. Cook 5 minutes turning them.
  7. Serve piping hot

Byebye to everyone and good appetite

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Pasta with spinach and philadelphia

Short pasta with spinach and philadelphia

I know philadelphia again, I have not taken the craze, do not worry.

Since the pairing in sofficini was a success, I’m here to make a small pasta for dinner short pasta with spinach and philadelphia. Yes, because these are made in the first second, they are light and therefore  suitable for dinner:

5.0 from 1 reviews
Pasta with spinach and philadelphia
 
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Short pasta with spinach and philadelphia, save dinner fast and complete
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 100 g of spinach in cream
  • 1 shallot
  • 100 g of Philadelphia
  • extra virgin olive oil to taste
  • salt to taste
  • 320 g short pasta (such as the Italian penne)
Preparazione
  1. Blanch the spinach in salted water, drain and sauté them with a little shallot, oil and blend.
  2. Philadelphia mix with the spinach mixture to make a smooth paste.
  3. Cook pasta al dente in salted water and toss in the cream cheese and spinach.
  4. Serve with a drizzle of olive oil and parmesan.

I know that this is an obvious and simple pasta, but  if you do not have an idea on what to do, now yes! … Hello everyody and Happy weekend!

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Paccheri stuffed salmon and philadelphia with bechamel sauce

Paccheri stuffed salmon and philadelphia with bechamel sauce

This is a recipe wonderful according to my taste. It’s perfect for Sunday lunch or for a delicious dinner. In fact, that’s what we prepared on Sunday.

Finally came the sun, they could not be more:

Here paccheri stuffed salmon and philadelphia with bechamel sauce flavored with ginger:

Paccheri stuffed salmon and philadelphia with bechamel sauce
 
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Paccheri stuffed salmon and philadelphia with bechamel sauce flavored with ginger, delicacy at the table with a twist.
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g of paccheri
  • 150 g of salmon affumincato
  • 200 g of Philadelphia
  • 400 g of white sauce
  • chives to taste
  • salt to taste
  • bread crumbs as required
  • ginger to taste
For beschamel sauce
  • 40 g of butter
  • 40 g of flour type 00
  • 400 ml of milk
Preparazione
  1. In a bowl, mix well philadelphia previously cut into small pieces.
  2. Combine the finely chopped chives and a pinch of salt
  3. Leave the cream
  4. Prepare the sauce. (see here)
  5. Cook paccheri in boiling salted water for just 5 minutes, drain and fill with the cream of salmon obtained
  6. Grease a baking dish and arrange the paccheri standing up with the sauce over
  7. Sprinkle with bread crumbs and ginger, bake for about twenty minutes until the crust is formed.

For this you need to make compliments to my husband because during the preparation I did not feel well, so he cautiously help me and me lying, he followed all the instructions and prepared them in the end … he was good at it?

 

Bye bye

Paccheri stuffed salmon and philadelphia with bechamel sauce image 1 Paccheri stuffed salmon and philadelphia with bechamel sauce image 2 Paccheri stuffed salmon and philadelphia with bechamel sauce image 3 Paccheri stuffed salmon and philadelphia with bechamel sauce image 4