Tag: Italian cuisine

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Rice and lettuce croquettes

This is a yummy receipe , a good idea for an happy hour!!!!

Rice and lettuce croquettes
 
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Rice and lettuce croquettes, so good that even the kids eat
Autore:
Ricetta: Appetiser
Cucina: Italian
Serves: 4
Ingredienti
  • two handfuls of rice
  • 1 small sprig of lettuce
  • 1 egg
  • 30 g breadcrumbs
  • 20 g of cheese
  • salt to taste
  • enough flour for dusting the croquettes
  • olive oil for frying
  • parsley to taste
Preparazione
  1. Boil the rice in salted water until cooked and drain is complete, set it aside.
  2. Wash and dry the salad
  3. Cut it finely with a knife
  4. In a bowl combine the rice, salad, egg, bread crumbs, cheese and parsley.
  5. Mix well and season with salt.
  6. Take a little of the mixture, roll into croquettes and flour them.
  7. Cook 5 minutes until golden brown that result in hot oil.

…

Rice and lettuce croquettes photo 4 Rice and lettuce croquettes photo 3 Rice and lettuce croquettes photo 2 Rice and lettuce croquettes

 

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Pepper ratatouille

Hello guys! Today a nice ratatouille, we’re good! Here is the recipe:

Pepper ratatouille
 
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Pepper ratatouille, a classic recipe of home
Autore:
Ricetta: Side dish
Cucina: Italian
Ingredienti
  • 2 bell peppers (1 yellow and 1 red)
  • 1 large zucchini
  • 1 large potato
  • 3-4 tablespoons of tomato puree
  • salt to taste
  • parsley to taste
  • extra virgin olive oil
  • shallot
  • 1 clove of garlic
Preparazione
  1. Clean, wash and cut the peppers into strips
  2. Cut the zucchini into slices and the potato into small pieces.
  3. Thinly slice the shallot and fry with a little oil and a clove of garlic.
  4. Combine the vegetables and the past.
  5. Adjust the salt and parsley.
  6. Bake for 40-45 minutes, adding, if need every now and then, a drop of water.

 

peperonata pepper ratouille photo 2 peperonata pepper ratouille peperonata pepper ratouille photo 3

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Sea bream baked with vegetables

Hello! This is a light receipe! Healthy with vegetables! Voila’!

Sea bream baked with vegetables
 
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Sea bream baked with vegetables, a refined fish with a delicate outline
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 2
Ingredienti
  • 2 medium sized bream
  • half eggplant
  • a large potato
  • 2 carrots
  • 2 zucchini
  • extra virgin olive oil
  • salt and pepper to taste
  • lemon juice enough
  • white wine
  • 1 clove of garlic
  • parsley to taste
  • bread crumbs as required
  • some olive oil
Preparazione
  1. Wash the bream and clean them (I bought them already eviscerated)
  2. Marinate for a few hours with an emulsion of olive oil, salt, lemon juice, white wine and pepper.
  3. Wash and cut all the vegetables into small cubes
  4. Grease a non-stick pan, sauté the garlic and cook about 10-15 minutes the vegetables with salt.
  5. Take a baking tray to anoint it with oil, arrange the vegetables on the floor, put on the bream previously salted inside and rubbed with garlic.
  6. Sprinkle with some olives and bread crumbs.
  7. Bake at 180 ° for 45 minutes until complete browning, if necessary by adding at the end a little water.

 

Sea bream baked photo 3 Sea bream baked photo 2 Sea bream baked

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Eggplant pizzas

Eggplant pizzas, second light and appetizing

Today I propose a recipe that is a bomb, then if light is considered as the second, maybe with vegetables or with a nice big salad is a great dinner!

Here is the recipe, eggplant pizzas:

Eggplant pizzas
 
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Eggplant pizzas, second light and appetizing
Autore:
Ricetta: Second Course
Cucina: Italian
Ingredienti
  • 1 eggplant
  • 4 balls of the scamorza (smoked even those who want to)
  • tomato sauce enough
  • grated cheese to taste
  • bread crumbs as required
  • oregano and basil to taste
  • extra virgin olive oil to taste
Preparazione
  1. Cut the eggplant into round slices
  2. Cook it a few minutes in a pan with a little oil
  3. Place the slices on paper towels.
  4. Lining the baking sheet and place the eggplant slices in a row.
  5. Season with salt and a tablespoon on each slice of tomato sauce
  6. Add the diced smoked cheese, oregano and basil.
  7. Sprinkle with grated cheese and bread crumbs.
  8. Drizzle with a little olive oil and dip it in the oven 10-15 minutes until it is melted scamorza.

 

Bye bye.

Eggplant pizzas photo 2 Eggplant pizzas Eggplant pizzas photo 3

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Sponge cake with orange

IIt’s lot of time that I wanted to make this cake soft and fluffy with orange.

One day, walking through the center to go to the bakery, I met this cute lady who taught me how to do pastiera … I stopped her and thanked her, telling her that this year I did very well pastiera .

She told me to make another cake that she makes to her grandchildren and they really like it.It’s with  orange juice … gave me two directions and in my own way I’ve played.

She was good good good and fragrant! Great for breakfast and for a healthy snack.

I used the sponge cake dough by adding the juice and zest of one orange, plus the vial of orange blossom. I assure you that there was a smell in the house as if you were still doing the pastiera.

Here is the cake with orange daisy:

Sponge cake with orange
 
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Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 125 g of flour type 00
  • 125 g of potato starch
  • 100 g of butter
  • 3 eggs
  • 150 g of sugar
  • Juice of one orange
  • orange zest
  • a vial of orange flowers
  • 50 ml of milk
  • 1 packet of yeast
Preparazione
  1. Melt the butter to room temperature and whisk with the sugar until it forms a paste.
  2. Divide the egg yolks from the whites and whip them.
  3. Stir in one egg at a time and mix well to cream butter and sugar.
  4. Combine the flour with the starch .
  5. Add the orange juice, the vial and flour .
  6. Mix well and then add the egg whites from the bottom up to not remove the dough .
  7. Add the milk , orange zest and baking powder .
  8. Stir well from the bottom upwards
  9. Grease a cake tin (or line it with baking paper ) and bake at 180 ° C for 25 minutes.
  10. Sprinkle with powdered sugar.
Note
If you have not at home the vial of orange flowers, you can not put it, will still have the taste of orange juice given by.

Bye bye!

Sponge cake with orange photo2 Sponge cake with orange Sponge cake with orange

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Meatballs with chickpeas

Goodmorning! This little ball are very yummy!!!!

Meatballs with chickpeas
 
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Meatballs with chickpeas, a simple and complete second course
Autore:
Ricetta: Second Course
Cucina: Italian
Ingredienti
  • 150 g of cooked chickpeas
  • 1 egg
  • 40 g of grated cheese
  • basil to taste
  • 30 g breadcrumbs
  • salt
  • olive oil as needed
Preparazione
  1. Mash the chickpeas with a drop of oil.
  2. Put them in a bowl
  3. Combine the egg, cheese, bread crumbs, basil and salt to taste
  4. Shape into balls and roll in breadcrumbs
  5. Grease a baking dish, arrange the meatballs and bake at 180 ° Cto 25 mnuti, turning them over halfway through cooking.

 

Meatballs with chickpeas photo 2 Meatballs with chickpeas Meatballs with chickpeas photo 3

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Mixed fruit jam

As I said yesterday it was a day of canned food, including this wonderful fruit jam, fragrance and color super! For breakfast could not miss! The procedure is as usual, I used quite a bit of ripe fruit, adding a bit of strawberries and cherries that have the touch! Here is the recipe of mixed fruit jam:

Mixed fruit jam
 
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Mixed fruit jam, a sweet mix of delicious fruit spreads
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 1 kg of fruit to taste (possibly even a bit of strawberries and cherries)
  • Juice of one orange
  • 250 g of white sugar
  • 250 g of sugar cane
Preparazione
  1. Sterilize the jars (wash them in the dishwasher is fine)
  2. Wash and chop all the fruit
  3. Place in a saucepan with the orange juice and bring to a boil.
  4. After 10 minutes, add sugar and mix.
  5. Bake for about 1 hour and thirty, almost two until it begins to thicken.
  6. If you want smoother blend it with the immersion blender.
  7. pot
  8. Boil the jars for 5 minutes and let them cool in their water

Good weekend to everybody

Mixed fruit jam preparation Mixed fruit jam Mixed fruit jam

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Sweet and Sour Zucchini

This is  receipe of my husband’s mother. I know this receipe since I was engaged with my husband! Very yummy and healthy:

Sweet and Sour Zucchini
 
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Sweet and Sour Zucchini, made ​​with the family recipe
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • 500 g zucchini
  • half a tablespoon of salt
  • half a tablespoon of sugar
  • half a cup of vinegar
  • 1 cup of olive oil
  • 1 small onion
  • basil to taste
Preparazione
  1. Cut the zucchini into thin slices, wash them.
  2. Combine all liquids, basil and onion in a pan, add the zucchini and simmer for 10-15 minutes.
  3. Pot into sterilized jars and boil for 5 minutes.
  4. Let them cool in their water.

 

Sweet and Sour Zucchini Sweet and Sour Zucchini photo 2 Sweet and Sour Zucchini

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Pesto of Trapani

Hello! Today pesto recipe! We wanted it!. today I have started production, both of the Genoese that the Sicilian, but this time of Trapani. There is also the generic Sicilian pesto recipe that has ricotta, but this time I opted for the one of Trapani, here’s the recipe, Pesto of Trapani, a sicilian sauce:

Pesto of Trapani
 
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Pesto of Trapani, pesto recipe to prepare with ingredients typical of the Sicilian province of Trapani. Great for pasta
Autore:
Ricetta: Second Course
Cucina: Italian
Ingredienti
  • 100 g basil leaves about
  • 400 g cherry tomatoes
  • coarse salt to taste
  • 40 g of cheese
  • 40 g of grated cheese
  • 40 g almonds
  • Approximately 100 ml of oil
Preparazione
  1. Carefully wash the basil leaves
  2. Wash the tomatoes and cut them in half
  3. Put in a blender with the remaining ingredients, begin to whisk slowly add the oil to form a paste.

 

Pesto of Trapani photo 3 Pesto of Trapani photo 2 Pesto of Trapani, a sicilian sauce

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Muffin omelette with asparagus

frittata muffin asparagi

Hola! how did you spent the weekend! Our weekend was very well, especially in a beautiful place and the weather was beautiful! With this sun and the hot taste of the sea guys!!

Here I am again with muffin omelette! I know that if I do a weekly column, I would have to put thousands. Here’s another idea, I also liked the fact that they blend the asparagus and the color they had! soooo tasty!

Muffin omelet with asparagus
 
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Muffin omelet with asparagus, savory muffins taste of asparagus
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 4
Ingredienti
  • 4 eggs
  • 1 egg white
  • 40 g of grated cheese
  • half a bunch of asparagus
  • 1 shallot
  • 1 clove of garlic
  • a little milk
  • extra virgin olive oil
Preparazione
  1. Clean and cut the asparagus into pieces by removing the final hard.
  2. Sauté the shallot and garlic clove, cut into small pieces.
  3. Add the asparagus and cook about twenty minutes.
  4. Transfer to a blender with a dash of milk
  5. Beat with a whisk the eggs with the egg white and cheese, season with salt.
  6. Put a little of the beaten eggs in the cups of the muffin alternating with a bit of asparagus.
  7. Bake at 200 ° C for 20 minutes.

Good week to everybody!

frittata muffin asparagi photo 4 Muffin omelet with asparagus photo3 Muffin omelet with asparagus photo2 Muffin omelet with asparagus

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Mini burgers peas potatoes

Here is a vegan receipe!!! Absolutely to taste:

Mini burgers peas potatoes
 
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Mini burgers peas potatoes, a generous and satisfying vegetable second dish
Autore:
Ricetta: Second Course
Cucina: Italian
Ingredienti
  • 150 g of frozen peas
  • 1 potato
  • 3 tablespoons of flour type 00
  • 20-30 g of grated cheese
  • 20 g breadcrumbs
  • extra virgin olive oil
  • salt to taste
Preparazione
  1. Boil the potato and peas in salted water for about 20 minutes
  2. Blend the peas with a tablespoon of cooking water
  3. In a bowl, mash the potatoes and add the peas' puree
  4. Season with salt, combine flour, cheese and bread crumbs.
  5. Grease a baking sheet, form balls of medium size, flour and place on baking sheet crushing them a bit.
  6. Bake at 180 degrees for 35 minutes.
  7. In the middle 'reshoot cooking, taking care not to damage the form, the mixture will be fairly soft.

 

Mini burgers peas potatoes photo 3 Mini burgers peas potatoes Mini burgers peas potatoes

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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