Tag: Italian cuisine

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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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Cauliflower quiche or pie dough brisè stuffed with cauliflower

Cauliflower quiche

Hello everybody!.

Today’s recipe starring cauliflower, quiche or pie with cauliflower pasta brisa stuffed with cauliflower. Me and my husband love it, but we do not text, because we are herbivores!

I must say that my daughter instead surprised us, She ate it boiled! 🙂 Or mom!! However, I am convinced that it was a fluke, certainly she did’nt know what she was doing .. hahah

I thought to cook a quiche with pasta brisa

Pasta brisa is easy to make at home, but for those are in a hurry  It’is useful that is located on the bank of the supermarket! here’s how I did it:

Cauliflower quiche with pasta brisa :

Cauliflower quiche or pie dough brisè stuffed with cauliflower
 
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Cauliflower quiche or pie dough brisè stuffed with cauliflower
Autore:
Ricetta: Second course
Cucina: Italian
Ingredienti
  • 1 roll of pasta brisa
  • 200 g of boiled cauliflower
  • 2 mozzarella
  • 1 egg
  • 1 pinch of salt
  • parsley
  • 30 g of grated cheese
Preparazione
  1. Boil for about 30 minutes in salted water cauliflower previously washed and cut into pieces.
  2. Weigh 200 g and crush with a fork.
  3. In a bowl mix the egg with a pinch of salt and grit.
  4. Combine the cauliflower
  5. Sprinkle with parsley and add the diced mozzarella.
  6. Spread roll dough into a baking pan, pour the mixture inside and close the ends of the pasta brisa.
  7. Bake at 200 ° C for 15 minutes!

A pie is excellent and in my opinion also appreciated by children as the strong flavor of the vegetable is somewhat camouflaged by cheese…

Good week to everybody!

Cauliflower quiche image 1 Cauliflower quiche image 2 Cauliflower quiche image 1

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Sticks of Polenta Fried

Sticks of Polenta Fried

The polenta is corn mush

Have you ever thought to make polenta fried? It’s  phenomenal, one leads to another and the cooking is healthy because it’s in the oven!
Initially I made it in the pan but it didn’t  give the same result, voila’ the receipe: Sticks of Polenta Fried

Sticks of Polenta Fried
 
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Sticks of Polenta Fried. Quick, delicious and not throw anything
Autore:
Ricetta: Appetizer
Cucina: Italian
Ingredienti
  • Polenta advanced the day before
  • bread crumbs as required
  • extra virgin olive oil to taste
  • salt to taste
Preparazione
  1. Cut polenta into thin slices like French fries
  2. arrange on baking
  3. Sprinkle with bread crumbs
  4. sprinkle with a little olive oil and a pinch of salt
  5. Bake at 200 ° C for about 20 minutes turning at least once
  6. Remove from the oven as soon as they are beautiful red.
Note
I did not put the amount because it depends on how much you have polenta the day before

As always we are fast! ahahahaha

If there was a tax on time would somehow, it seems that today is the most valuable asset!

Some time ago I saw an interesting film “Timeline,” you have you seen? Everyone was paying anything to survive over time. People had a bracelet on their wrist which measured everything, it was anchored at one and the unit of measure was just  time! Finished the AA arrangement was paid with the same life! hallucinating!

I do not like science fiction, but sometimes they make me think, do you remember “Star Trek”? when they spoke with the remote phones and two-way radios? think about where we are today with technology and it’s only been 20 years. Our phones are everything and if you want you can also see, just get the video! I’m waiting for teleport….ahahahah 🙂

The world runs, technology is running, time is running out … and we run? maybe too much!

kisses Kisses

Sticks of Polenta Fried image 1 Sticks of Polenta Fried image 2 Sticks of Polenta Fried 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

Penne with chard and ricotta cheese image 1 Penne with chard and ricotta cheese image 2 Penne with chard and ricotta cheese image 3

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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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Small potato dumplings with kamut flour image 3

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The mascarpone cream

How to prepare the mascarpone cream, it’s tasty, excellent for garnish and drench sweet soft paste.
Normally used in the tiramisu preparation, Italian typical sweet with coffee and cookies, or to accompany the Pandora during Christmas.

The mascarpone cream
 
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The mascarpone cream, a delicious cream to use in various recipes, but in particular for the tiramisu and to enrich the sweets of the Christmas holidays
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 300 g. mascarpone
  • 3 eggs
  • 100 g. sugar (6 tablespoons)
  • salt
  • 1 tablespoo of marsala (optional if you want)
Preparazione
  1. Separate the egg yolks from the egg whites.
  2. Mix the egg yolks with the sugar until mixture is smooth.
  3. Whip the egg white until stiff.
  4. Add a pinch of salt to the egg whites and stirring from the bottom up stir in the sugar and egg yolks.
  5. Always stirring constantly, add mascarpone little by little until you get a soft cream and tasty.
Note
A pleasure to add a spoonful of dessert wine or marsala cream to enhance flavor

 

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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!

Spelt salad image 1

Spelt salad image 2

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)

Pasta with cooking cream and zucchini image 1

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

Oven-baked paccheri a type of italian pasta image 1

Oven-baked paccheri a type of italian pasta image 2

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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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