Tag: first course

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Small pasta gorgonzola and chard

Small pasta gorgonzola and chard

This receipe reminds me when I was a child! It ‘s a favorite pasta shape to me, my mom made ​​myself often with tomato sauce (Childhood memories).

Since we gave kindly gorgonzola and we do not like very much, I decided to make us receipe of pasta, for dinner insured, pasta with gorgonzola and beets:

Small pasta gorgonzola and chard
 
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Small pasta gorgonzola and chard, a first for big tasty reminiscent of the small
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g of small pasta
  • 5-6 large leaves of chard
  • 100 g of gorgonzola (blue cheese)
  • extra virgin olive oil
  • 1 shallot
  • 1 clove of garlic
  • salt to taste
  • grated cheese to taste
  • pepper to taste
Preparazione
  1. Boil for ten minutes in salted water the beets
  2. Drain and Cook them with the garlic, shallot and a clove of garlic for Twenty Minutes.
  3. Cook the pasta in salted water, drain and toss with the beets and gorgonzola cheese
  4. Serve with grated cheese and Lovely, a little olive oil and a sprinkling of pepper.

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Water Potato dumplings with vegetable sauce

Water Potato dumplings with vegetable sauce

Yes!! and let’s say it again … hahaha … I succumbed again! I followed the “food fashion” and I’m also with the water Potato dumplings that I revel in the web! Well, I was intrigued and I must say that the family were very happy with the result, they are soft and keep the mixture well and  they are also lighter.

Here I opted for a very simple sauce with vegetables for replacing the classic tomato sauce (which I do not dislike it ..?)

They are also fast, because I am determined to get them just before lunch, here’s how:

Water Potato dumplings with vegetable sauce
 
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Water Potato dumplings with vegetable sauce, fast and liked
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
For the Potato dumplings
  • 350 g of flour type 00
  • 350 ml of water
  • a pinch of salt
for the sauce:
  • 1 stalk of celery
  • 1 carrot
  • 1 zucchini
  • 200 g of tomato pulp
  • 1 clove of garlic
  • 1 shallot
  • basil
  • salt to taste
Preparazione
  1. Boil the water, when it boils add salt and toss the flour.
  2. When the dough comes off the pot overthrow on a work surface and quickly form a homogeneous ball that then we cool.
  3. Meanwhile, in a frying pan lightly fry the garlic and shallots, add the vegetables cut into pieces and add tomato pulp.
  4. Season with salt and add the basil.
  5. Cook the sauce for about half an hour until it shrinks.
  6. At this point, take the dough, form strands of a cm wide and form drumplings
  7. Cook them in salted water, when they come to the surface, drain and toss with a wooden spoon with the sauce of vegetables or to your liking.

I think you will see them with other sauces, because there just liked us.

Today it is still a rainy day here and I’m giving it to the kitchen!

Water Potato dumplings Water Potato dumplings with vegetable sauce image 1 Water Potato dumplings with vegetable sauce image 2 Water Potato dumplings with vegetable sauce image 3

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Classic Lasagna with homemade pasta

Classic Italian lasagna in the dish

The traditional family plate we cannot say no, these are the lasagne was like my mom, grandmather was like, my aunt also, in short, the classic lasagna with homemade pasta :

Classic Lasagna with homemade pasta
 
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Classic Lasagna with homemade pasta, traditional Italian recipe
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
For the ragu'
  • 800 g of minced meat mixed choice
  • 1 onion
  • 1 clove of garlic
  • 1 stalk of celery
  • 1 carrot
  • extra virgin olive oil
  • aromas
  • salt as much as necessary
  • vegetable broth
  • red wine as much as necessary
  • nutmeg
  • 800 g of tomato puree
  • 2 hg Ham steak
For the white sauce
  • 90 g of butter
  • 90 g of flour
  • 90 g of grated cheese
  • 0.9 / 1 liter of milk
  • a pinch of salt
  • nutmeg
For the homemade pasta
  • 250 g of flour type oo
  • 250 g of re-milled durum flour
  • 3 eggs
  • 50-60 ml of milk
  • 30 ml of oil
  • 1 teaspoon salt
Preparazione
Prepare the sauce.
  1. Cut in small slices carrot, onion and celery and brown off them with a clove of garlic and a little oil in a pot.
  2. Put the meat and flavor it with some herbs ( rosemary, sage, bay leaves ) and salt
  3. Cooking for twenty minutes and deglaze with red wine.
  4. Put the tomato souce, season with salt , adjust with a little oil and cook over low heat for 2 hours, adding more vegetable broth if necessary .
  5. After that add the ham steak chop finely and add to the sauce and cook for another half and hour.
  6. The ragu is ready. Let it cool .
Prepare the white sauce:
  1. Melt the butter in a saucepan over very low heat, then add the flour while stirring.
  2. Then add the milk and begin to spin vigorously with a whisk.
  3. After 10 minutes, (when the milk will begin to boil ) , the cream will begin' to thicken, stir more vigorously to avoid lumps .
  4. At this point, turn off and add a pinch of nutmeg, a little salt and grated cheese.
  5. The secret is to do it all over very low heat, you will avoid to form clots.
Prepare the homemade pasta .
  1. Combine the two flours and mix with a spoon of salt, add the 3 eggs in the center begin to knead.
  2. Add a little oil, and milk slowly to form a smooth and homogeneous dough.
  3. Knead for at least 10-15 minutes.
  4. Allow to rest the dough wrapped in plastic wrap for at least half hour and to pull the dough with the machine.
Prepare lasagna:
  1. Butter a baking dish, place a layer of pasta, one of sauce, one of white sauce and one of grated cheese, repeat until the end!
  2. Bake at 180 ° C for 45 minutes, until the surface will give you ' a nice crust !

The recipe that I’ve posted is a family one, my mother and her sister, my aunt, young people have learned from my grandmother ( my dad ‘s mom ‘ ) and from there, the recipe has become sacred, no one crippled!
🙂 kisses!

preparation of lasagneClassic Lasagna in baking dishlLasagna with homemade pastaClassic Italian lasagna in the dish

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Penne with chard and ricotta cheese

Penne with chard and ricotta cheese

The Chard!!!Here is a receipe  for a light dinner and different from the usual light: Penne with chard and ricotta cheese

Penne with chard and ricotta cheese
 
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Penne with chard and ricotta cheese, main dish with vegetable seasoning alternative to the usual spinach and ricotta cheese
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 1 small bunch of chard
  • 80 g of ricotta cheese (soft white Italian cheese)
  • 220 g of pasta type penne
  • extra virgin olive oil q.b.
  • 1 onion
  • 1 clove of garlic
  • grated cheese
Preparazione
  1. Wash and chop the bunch of chard.
  2. Soak them for 20 minutes in salted water
  3. Drain.
  4. Sauté in a pan with a little oil, garlic and onion and put vegetables to taste.
  5. Finish cooking for about 15 minutes and season with salt
  6. When cooked, blend everything
  7. Cook the pasta in salted water
  8. Meanwhile, combine the ricotta cheese pureed vegetables and mix well with a little oil.
  9. Drain the pasta and serve with the sauce obtained.
  10. Sprinkle with grated cheese

This receipe  is born because I need to invent something to tuck the fateful vegetables to my little girl and  because I had already advanced from lunch.

So it works even a little recipe recycling … it’s different from the usual cream cheese and spinach.

It does not matter if then she saw my white pasta and wanted that in the end I swapped the plate of penne with vegetables ,What can you do .. the children are like so!

Now I go to bed, hints of influence on me!  …. byebye

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Small potato dumplings with kamut flour

Small potato dumplings with kamut flour

An idea or an alternative to regular potato dumplings? kamut flour dumplings! You have to try

Small potato dumplings with kamut flour
 
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Small potato dumplings with kamut flour, They are delicious and lighter gnocchi made with traditional flour kamut flour because it is very digestible.
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
  • 800 g of potatoes in white paste
  • 400 g kamut flour approx
  • one teaspoon fine salt
  • 3-4 bay leaves
  • 2-3 Sage leaves
  • Marjoram to taste
  • butter as needed
Preparazione
  1. Cook the potatoes for about 20-30 minutes over medium heat. Attention to ensure that you do not split or you make with water and it will be difficult to get drumplings.
  2. Drain and peel potatoes, put them in the potato masher while still warm, season with 1 teaspoon salt and add the flour.
  3. The amount of flour is relative because it depends on how potatoes take
  4. Knead until you have a smooth and homogeneous dough.
  5. Form cylinders and cut into chunks that form the dumplings
  6. Boil water with little oil, season with salt and toss drumplings
  7. When they afloat are ready
  8. In a saucepan melt butter with herbs and put on drumplings
  9. Sprinkle with grated cheese and serve.
Note
They are delicious and lighter gnocchi made with traditional flour kamut flour because it is very digestible.

A trick is to freeze them: they are posted on a floured tray and store in freezer covered with plastic wrap and leave it for 4-5 hours.

If you want to use right away it will be easier to immerse in boiling water because it will retain their shape, or else you can put in a bag and store them in the freezer for a next use!

Today is a beautiful rainy day than like me! We have just returned from a dinner together to celebrate the wedding anniversary of the in-laws.

byebye

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Spelt salad

Spelt salad

We still have time to do the last cold receipe, but the salads are not only cool, what I propose today can serve as hot: a nice pot of spelt salad:

Spelt salad
 
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A warm spelt salad at sea flavor
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 125 g spelt
  • 10-15 cherry tomatoes
  • 2 anchovies
  • 150 g prawns
  • 100 g squid
  • 1 bay leaf
  • parsley to taste
  • 1 carrot
  • 1 stick of celery
  • 1 clove of garlic
  • oil ages
Preparazione
  1. Keep soaking spelt for 30 minutes (though in some packs not needed)
  2. Leave it to drain and rinse
  3. Coat it with water, add carrot and celery, bay leaf and a little oil.
  4. Bring to a boil and cook for 30 or 40 minutes.
  5. Cool in the cooking water.
  6. Meanwhile, in a skillet pasta wok type jumps saute with a little oil and garlic chopped tomatoes in half
  7. Add the anchovies cut into very fine pieces
  8. Add the squid and shrimp, season with salt and sprinkle with parsley.
  9. Deglaze with white and cook for 30 minutes.
  10. Drain spelt and blow it up in fish sauce.
Note
Like you can put even a sprinkling of chilli because there is!

I have an abundance of shrimp in the freezer and I had not understood squid eh …. anyway you have saved, are almost finished ahahhah.

I greet you and good weekend! Kisses kisses!

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Spelt salad image 3

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Pasta with cooking cream and zucchini

Pasta with cooking cream and zucchini

Hello guys! Talking about food, the receipe of today is made with a kind of pasta called penne, with a zucchini cream. It’s nothing original but very yummy for those who like cream. If you do not have much time so here is a quick meal and , in my opinion, not so caloric.

Here you are, Pasta with cooking cream and zucchini:

Pasta with cooking cream and zucchini
 
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Pasta with cooking cream and zucchini, a first course greedy lightened by the presence of zucchini
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 1 large zucchini
  • 250 g.di cooking cream
  • 250 g. shirt pasta (like italian "penne")
  • salt to taste
  • garlic to taste
  • extra virgin olive oil to taste
Preparazione
  1. Sautè the garlic in a pan with a little oil .
  2. Dice the zucchini and cook for 20 minutes without too wet with water as it has to remain a bit crunchy.
  3. Put the cooking cream and cook for a minute.
  4. Cook penne in boiling salted water and toss them in the zucchini sauce.
  5. Pepper (to those who like it)

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Pasta with cooking cream and zucchini image 2

 

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Oven-baked paccheri a type of italian pasta

Oven-baked paccheri a type of italian pasta

Hola!!! Oven-baked paccheri a type of italian pasta tonight. Quick Post for a simple recipe. Since time is saied, hot but with the right air (at least here), you can turn on the oven.

The classic recipe oven-baked pasta isn’t really so, usually I put sauce or mozzarella and mortadella in cubes but this time…

Oven-baked paccheri a type of italian pasta
 
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Oven-baked paccheri a type of italian pasta
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 3
Ingredienti
  • 250 g paccheri
  • meat sauce as needed
  • 250 g of fresh cream
  • grana padano
  • bread crumbs as needed
Preparazione
  1. Cook 4-5 minutes pasta
  2. Butter a baking sheet storing paccheri and sauce with meat sauce and cream.
  3. Sprinkle of grana padano cheese, breadcrumbs and bake in the oven until it makes a nice crust.
  4. Simple but good

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Penne with mushrooms and speck ham

Penne with mushrooms and speck ham and cream

Finally I can post the pasta with mushrooms! The party of the “Alpini Group” ended a week ago (here you can see some pictures of the party) and I would say very well, so I am going to write the recipe of one of the many sauces proposed. This recipe has given me three years ago, the first time I was commissioned, the husband of my former owner, a cute person who was a chef …  it is yummy!

I state that the photos for this post are basic as they are true, in the paper plate and the doses given are for about 4 liters of gravy. You do according to servings you wish to prepare! here it is:

Penne with mushrooms and speck ham
 
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Penne with mushrooms, cream and speck ham. A dish from the scent of mountain mushrooms and smoked bacon softened by the delicacy of fresh cream
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
  • 400 g of dried porcini mushrooms
  • 3 hg speck ham (about three slices cut a little high)
  • 250 g of tomato sauce
  • marjoram to taste
  • Approximately 1.5 L of fresh cream (this may 'need less depends on how mushrooms need)
  • garlic to taste
  • parsley to taste
  • white wine to taste
  • vegetable broth (a ladle)
Preparazione
  1. Soak the dried mushrooms (fresh or frozen them who do not)
  2. Dice the speck ham thin
  3. Fry the garlic in a pan and fry the speck ham (about two minutes).
  4. Throw the mushrooms in the pan, sprinkle with parsley, salt and sprinkle with white wine.
  5. After 5 minutes, add the tomato puree (I made a sauce with fresh tomatoes).
  6. Sprinkle with marjoram.
  7. Bake basting occasionally with vegetable broth for 30/45 minutes.
  8. The mushrooms cooks fairly quickly, I recommend: Taste, if all goes well cooking add the cream and cook for 5 minutes.
  9. The sauce should not be too liquid, it must have a thick consistency.
  10. Try it is very good ... there is no Alpinoman without this typical pasta!!!

 

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Pasta whisky and salmon

Pasta with cooking cream and zucchini

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) .

Follow me, Pasta whisky and salmon:

Pasta whisky and salmon
 
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Pasta whiskey and salmon, a dish that combines the Mediterranean countries of northern Europe. It's very man
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 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
Preparazione
  1. In a wok , put a little oil ( Just very little) fry the garlic.
  2. Remove garlic and cook salmon, salted and sprinkled with parsley, after a minute put a splash of whiskey.
  3. Let it cook for about ten minutes.
  4. At the end add the cream leaving it on the fire until a little narrow and off.
  5. Let rest to flavor .
  6. Cook the pasta in plenty of salted water and cooked in a wok sauté salmon with the sauce mixture.
  7. If it is too dry add a little of the cooking water.

They are really wonderful!

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Salmon trout and Zucchini pasta

Salmon trout and Zucchini pasta

Ciao!!!

Tonight I’m posting after a nice bike ride and after doing my daughter a dutiful trip to park.

This is a receipe that I’ve done on Sunday lunch, the place just now for time matters. I realized that I’m posting mainly pasta, but I don’t want to, seconds are too elaborate … at least  pasta with  fish is light.

This is very easy, very delicate and if I can afford low cost! to you:

Salmon trout and Zucchini pasta
 
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Salmon trout and Zucchini pasta, recipe for a first fish dish simple, lightweight and economical
Autore:
Ricetta: First course
Cucina: Italian
Serves: 3
Ingredienti
  • 200 g of pasta (linguine extruded in bronze if possibile)
  • 1 large courgette
  • 1 Trout Fillet
  • 1 clove of garlic
  • salt and pepper to taste
  • oil ages
  • parsley to taste
  • white wine to taste
Preparazione
  1. In a pan Fry a clove of garlic with oil add the courgettes cut into washer (half).
  2. Clean and fillet the salmon trout fillet, cut into small pieces and add to zucchini, season with salt and sprinkle with parsley.
  3. Deglaze with white wine.
  4. Cook for about 20 minutes.
  5. Cook pasta in salted water, drain and add it in fish sauce.If necessary add water.
  6. Serve with a nice peppery, there is just fine, and then a drizzle of raw oil!! Enjoy It!

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Cold barley to the smell of the sea

Cold barley to the smell of the sea

In summer there’s  more place for salads.
Also leads you to make healthy recipes, because the cereal, as you know, are a great substitute of meat.

This recipe came from a tip, cold barley to the smell of the sea.

There was talk of cold salads, or summer in short and advised me this delicacies:

Cold barley to the smell of the sea
 
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Cold barley to the smell of the sea, refreshing, light and sapore di mare, cold barley
Autore:
Ricetta: First course
Cucina: Italian
Serves: 4
Ingredienti
  • 250 g Pearl barley
  • 10 cherry tomatoes
  • a dozen shrimp
  • enough black olives
  • 125 g jar of pesto genovese
  • 200 g squid
  • salt to taste
  • evo oil as required
Preparazione
  1. Soak the barley any hour (on some bottles there is written that does not require soaking, but an hour never hurts)
  2. Let it cook in salted water for 45 minutes.
  3. Meanwhile Cook in salty water also squids and prawns for about twenty minutes.
  4. Cut olives and cherry tomatoes, put them in a bowl, sprinkle with salt and drizzle with a little oil.
  5. Drain the barley and add to the tomatoes and season with pesto.
  6. Add the squid and shrimp. Mix well and refrigerate.
  7. Serve nice cool with a drizzle of raw oil.
  8. Stir from time to time because barley dry and tends to stick a little.
Note
I thought I'd combine these ingredients without adding more because with too you overdo it!

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