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:
How are you? here quite well ! I give the STOP to desserts and plenty of space to “normal” kitchen, as you can see . We have a house full of panettone to finish , biscuits and chocolates galore … aiutoooo ! In the blog there will be more ‘ light recipes , I promise!
Another recipe with puff pastry. It was made with puff pastry, cauliflower and smoked cheese.
Baskets of puff pastry cauliflower and smoked cheese
We are running out ! Just a few days to Christmas ! Are you ready ? Today I propose a recipe that we always do at New Year’s Eve when we have guests, but also just for us!It was a discovery of my husband, he invented it . He decided to put it all in a pan over high heat and then He completely forgot it ,he opened the bottle , he chatted with guests , he’s’ gone around the house and who has edited this appetizer . ? ? myself of course! hahaha … He tenderly calls it “little appetizer ” of warm sea, here it is: hot appetizer of sea.
hot appetizer of sea, to start with the taste of the sea in the mouth
250 g of squid rings
250 g shrimp
250 g of cuttlefish
350 g of tomato puree
extra virgin olive oil
1 clove of garlic
parsley as much as necessary
chili as much as necessary
a basil leaf
salt as much as necessary
Sauté with a little olive oil a clove of garlic and sliced onion .
Then add the tomato puree , salt , add a basil leaf and a pinch of red pepper ( fresh is best ) in this case it is good to cook it with the garlic and onion .
Cook the sauce for 30 minutes on low heat making it shrink a little .
At this point, add the fish previously cleaned and rinsed under running water.
Sprinkle with parsley , season with salt and deglaze with white wine.
Cook for 20-25 minutes to form a creamy sauce , if necessary , during cooking , stretch with a drop of water or vegetable broth better.
At this point we're ready! Serve on toasted bread.
Today in my parents’ house I found a little book of jokes!.One joke a day keeps the doctor away (well and truly’ apple pear ‘does nothing) … hahaha
This booklet found out my daughter, took us to Picasso. I liked it so much that I decided to take him home.
ahahha …. I greet you now, I’m going to read some jokes! there are beautiful! byebye and Happy Sunday!
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) .
Pasta whiskey and salmon, a dish that combines the Mediterranean countries of northern Europe. It's very man
Ricetta: First Course
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
In a wok , put a little oil ( Just very little) fry the garlic.
Remove garlic and cook salmon, salted and sprinkled with parsley, after a minute put a splash of whiskey.
Let it cook for about ten minutes.
At the end add the cream leaving it on the fire until a little narrow and off.
Let rest to flavor .
Cook the pasta in plenty of salted water and cooked in a wok sauté salmon with the sauce mixture.
If it is too dry add a little of the cooking water.
They are really wonderful!
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