Tag: first course

Pubblicato il

Pasta salad with celery

pasta salad with celery

Today’s recipe I was advised …

In the afternoon I gostro with the bike with my baby, and there is also the exchange of recipes … 🙂

Usually  we  meet my daughter’s little ​​cousin and her mom Laura, also very good in the kitchen, and in addition to exchange views about children, we also talk about kitchen and She gave me an idea for quick and convenient summer receipe : pasta salad with celery! It’s coming off a really tasty pasta from the original taste, combined with a few ingredients but really good! variant tasty. Good Laura!

Pasta salad with celery
 
Stampa
Preparazione
Cottura
Tempo totale
 
Pasta salad with celery, summer dish cold and crisp. Great for the hot days.
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 2
Ingredienti
  • 200 g of pasta (fusilli or wheels or whatever you prefer)
  • 3-4 stalks of celery including leaves
  • tomatoes (10-15)
  • 50 g Emmenthal Swiss
  • parsley to taste
  • salt
  • pepper to taste
  • extra virgin olive oil
Preparazione
  1. Cook pasta and let it cool
  2. Cut the Swiss cheese with tomatoes in half already salted to taste before.
  3. Sprinkle with a little oil.
  4. Meanwhile, cut the celery into small pieces and sauté with a pinch of salt for 15 minutes, basting if necessary with a little water from the pasta. (you can also use raw)
  5. Let it cool a bit and mix it with tomatoes and cheese.
  6. Finely chop the leaves and sprinkle the whole thing.
  7. Combine the pasta and mix well with a little oil.
  8. Sprinkle with parsley and pepper and serve fresh beautiful!!

Pasta salad with celery image 1 Pasta salad with celery image 2 Pasta salad with celery image 3

Pubblicato il

Pasta with arugula pesto

Pasta with arugula pesto

Dear friends, I would like to make an introduction in this post: now you can follow me on Bloglovin, I have yet to understand why these changes, the rest are a landslide in Technology (luckily there’s my husband, with whom I quarrel all sometimes I do not understand why a club ever), but I got me too.

Of course I added all the blogs I follow, which are in turn with bloglovin and I’ll add more. You are welcome!

Return to us for the receipe of  today I was inspired by the blog of “aria” blog that I like and I follow! She had in her post potato dumplings with arugula pesto,I decided to cook some pasta with this kind of pesto, by the way it’s also very practical, 5 minutes is already done! to you:

Pasta with arugula pesto
 
Stampa
Preparazione
Cottura
Tempo totale
 
Pasta with arugula pesto, first plate of pasta seasoned with fresh and tasty chopped arugula
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
  • 250g short pasta
  • 100 g of arugula
  • 30 g pine nuts
  • 20 of grana padano
  • extra virgin olive oil to taste
  • Salt to taste
Preparazione
  1. Wash and dry the arugula.
  2. Put in blender with pine nuts, a little salt, grain, and give a first pureed.
  3. Add the oil until it becomes a cream, as pesto.
  4. Cook pasta, drain and dress with this amazing pesto!

Pasta with arugula pesto image 1 Pasta with arugula pesto image 2 Pasta with arugula pesto image 3

Pubblicato il

Potatoes dumplings gratinated with cheese

Potatoes dumplings gratinated with cheese

It’s Thursday, … we make the gnocchi (potatoes dumlings)!

If you can knead them I don’t want …so I bought them.

Always thinking about recycling I gathered some cheese  and here is the recipe, Potatoes dumplings gratinated with cheese:

Potatoes dumplings gratinated with cheese
 
Stampa
Preparazione
Cottura
Tempo totale
 
Potatoes dumplings gratinated with cheese, recipe for preparing Potatoes dumplings gratinated gourmet, with Zucchini, Ham and cheese
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
  • 500 g gnocchi
  • 2 medium sized Zucchini
  • 1 clove of garlic
  • 200 g seed fresh cheese, seasoned seeds or fresh (so that you can no longer see in the fridge) I have used taleggio and robiola cheese of buffalo milk.
  • 50 g ham (about 1 slice cut slightly high)
  • 50 ml milk
  • salt to taste
  • 20 g of grated cheese
  • 20 g breadcrumbs
  • Marjoram to taste
  • evo oil as required
Preparazione
  1. Cut Zucchini into chunks and fry them with a clove of garlic for about twenty minutes without adding too much water, so take good flavor.
  2. Meanwhile cut the cheese into small pieces, add the milk, put on the heat and continue to stir until it forms a custard. Finally add the Marjoram.
  3. Cut into small thin ham cubes
  4. At this point you throw the gnocchi in salted water and drain as they are afloat.
  5. Arrange in a baking dish with baking paper, pour over Zucchini with their cooking sauce and add the ham.
  6. Sprinkle with cheese and cream, stirring so that it mixes well with the dumplings, sprinkle with Parmesan and breadcrumbs and bake I usually put at 180° C for 15-minutes.
  7. Here's the dish is ready, even light enough I would say … 🙂

Potatoes dumplings gratinated with cheese image 1 Potatoes dumplings gratinated with cheese image 2