Tag: Italian cuisine

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Salty Biscuits with cooked wheat

Hello everybody! How did you spend the holidays? on Easter Monday we had a wedding! nice! Among other things, it was also our wedding anniversary, so what better place to celebrate it in a castle? Cavernago’s Castle, gorgeous!

How many delicacies and all kinds of finger food! I do not say ….

Talking about the delicacies and drinks for dinner or lunch here is a recipe you will make a great impression. I had the leftover cooked grain of pastiera and I thought we would give the savory biscuits for drinks. The only care is to keep the dough floured because it tends to be sticky.

Just roll into balls and flatten a little and bake to get some delicious cookies! Voilà the recipe:

Salty Biscuits with cooked wheat
 
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Salty Biscuits with cooked wheat, an unusual cookie but a true goodness
Autore:
Ricetta: Appetizer
Cucina: Italian
Ingredienti
  • 200 g of cooked wheat
  • 100 g of flour type 00
  • 50 g semolina flour for dusting
  • 1 egg
  • 30 g parmesan cheese
  • 80 g of butter
  • a pinch of salt
Preparazione
  1. Crush the grain with a fork, add the egg, salt and soften everything.
  2. Add the cold butter into small pieces Parmesan cheese and flour.
  3. Knead to a smooth dough
  4. Let rest in the fridge for a half hour
  5. Then proceed to form the cookies
  6. Take a bit of dough, roll into balls and mash, still holding the floured dough with semolina flour.
  7. Bake at 200 ° c for 25 minutes until redden a little.

 

Good week to everybody!!

Salty Biscuits with baked corn photo 2 Salty Biscuits with baked corn Salty Biscuits with baked corn photo 3

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Snow peas

Today  a light meal in anticipation of meals that await us: Snow peas

Snow peas
 
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Snow peas, excellent vegetables full of fiber and vitamins, good for the gut
Autore:
Ricetta: Side dish
Cucina: Italian
Serves: 4
Ingredienti
  • 200 g snow peas
  • extra virgin olive oil
  • salt to taste
  • vegetable broth as needed
  • 2-3 - tbsp tomato puree
  • parsley to taste
  • half an onion
Preparazione
  1. Cut the snow peas into pieces and wash them.
  2. Sauté with a little olive oil onion sliced ​​previously
  3. Add the past and a bit of vegetable broth, parsley and salt to taste.
  4. Cook for half an hour, 40 minutes, if necessary add a little broth.
  5. Serve sprinkled with Parmesan cheese

 

Snow peas photo 3 Snow peas Snow peas photo 2

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Pasta purple potato with mushrooms on cheese fondue

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:

Purple potato pasta with mushrooms
 
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Purple potato pasta with mushrooms on cheese fondue, a giant dumpling dough from soft
Autore:
Ricetta: first course
Cucina: Italian
Serves: 4
Ingredienti
For the potato dough:
  • 400 g of purple potatoes
  • 1 egg yolk
  • enough flour
  • salt to taste
  • I!nterior of mushrooms:
  • 50 g of fresh mushrooms
  • extra virgin olive oil
  • half an onion
  • 1 clove of garlic
  • salt to taste
  • parsley to taste
  • a splash of white wine
For the cheese fondue.
  • 100 g of cheese
  • fresh milk to taste
Preparazione
Stuffed mushrooms:
  1. I used dried mushrooms soaked in water a few hours.
  2. Fry with a little oil the onion and garlic, add the mushrooms , salt and deglaze with the white wine, sprinkle with parsley and cook for thirty minutes.
For the dough:
  1. Boil the potatoes in their skins for about half an hour
  2. Still warm , peel and pass them masher .
  3. Add a little salt , egg yolk and enough flour to form a homogeneous mixture such as gnocchi.
  4. Roll out the dough maybe keeping it inside the baking paper to facilitate the operation. Form two rectangles and fill them with previously cooked mushrooms :
  5. Once you have filled rectangles with mushrooms roll the dough and place on sheets of aluminum foil rolling well and good ending .
  6. Boil for about 7 minutes.
  7. At this point drain them , let them cool, cut them into chunks of 4 or 5cm in length and sauté them with a little butter.
  8. Meanwhile melt the cheese with a little milk for garnish and flavor the dish.

 

Pasta purple potato with mushrooms on cheese fondue photo 3 Pasta purple potato with mushrooms on cheese fondue photo 4 Pasta purple potato with mushrooms on cheese fondue photo 2 Pasta purple potato with mushrooms on cheese fondue

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Artichokes with beaten eggs

We are in the season of artichokes, to be honest, nI’m not crazy, but they are very versatile in the kitchen, and you can invent enough, and since I was also honored to have a lot of fresh eggs from the hen proliferates here it is, Artichokes with beaten eggs:

Artichokes with beaten eggs
 
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Artichokes with beaten eggs, an alternative way to cook artichokes
Autore:
Ricetta: second course
Cucina: Italian
Serves: 4
Ingredienti
  • 4 Roman artichokes (violets)
  • 2 eggs
  • 40 g of cheese
  • enough breadcrumbs
  • extra virgin olive oil
  • parsley
  • salt to taste
Preparazione
  1. Clean the artichokes by cutting the stem, the outer part, and the toes.
  2. Open them up a bit and clean the beard.
  3. Blanch them in salted water for 15 minutes.
  4. Meanwhile, beat the eggs the cheese, a little salt and parsley.
  5. Grease a baking sheet, arrange the artichokes removing water, they tend to be open, tie them with string.
  6. Put the egg mixture in the center, sprinkle with cheese and breadcrumbs and inform for 20 minutes at 180 ° C until they form a nice crust.

 

Artichokes with beaten eggs Artichokes with beaten eggs photo 2

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Muffin strawberries and raspberries with white chocolate

Hola people!! While I’m writing this recipe, I’m already came back from the swimming pool exhausted. My husband gave me a subscription to the pool for swimming! It’ a joy for me!!!

T make my fatigue, I am enjoying good coffee with a fantastic muffins integral strawberries and raspberries with a luscious white chocolate,

Strawberry raspberry white chocolate muffin mmmmmm.

The whole wheat flour used has given  an irresistible fragrance, like the combination of white chocolate to red fruit. A bagel rocking short.
Voila’ the receipe:

Muffin strawberries and raspberries with white chocolate
 
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Strawberry raspberry white chocolate muffin, a sweet dose amazing
Autore:
Ricetta: Dessert
Cucina: Italian
Serves: 6
Ingredienti
  • 100 g of wheat flour
  • 2 teaspoons baking powder
  • 75 g of sugar
  • 75 g of butter
  • 100 ml of milk
  • 1 egg
  • 125 g of raspberries
  • 200 g strawberries
  • juice of half a lemon
  • 80 g white chocolate
Preparazione
  1. Cut the chocolate into squares and place in the freezer for 3 to 4 hours encased in a bit of foil.
  2. Wash the raspberries, strawberries and cut into small pieces.
  3. Put the fruit in the bowl and put over the lemon juice, a little sugar and set aside.
  4. In a bowl mix cream the butter with the sugar.
  5. In another emulsify the egg with the milk
  6. Add the sugar to butter and flour mixed with baking powder previously.
  7. Add the emulsion of egg and milk and finally add the fruit with a bit 'of its juice.
  8. Mix everything well leaving a 'compound, the muffin does not have to be perfect it leveled.
  9. Put the batter into 6 muffin tins filling them halfway.
  10. Add in all of them 2 squares of white chocolate and then close them by puting the remaining dough
  11. Bake at 180 degrees for 25 minutes.
  12. Freshly baked sprinkle with powdered sugar and eat them immediately, the chocolate heart is hot and well dissolved!

The dose is about 6 ramekins.

I used whole wheat flour, but you can use what you want ! Byebye

Muffin strawberries and raspberries with white chocolate Muffin strawberries and raspberries with white chocolate Muffin strawberries and raspberries with white chocolate

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salted codfish fritters

Today is very hot today!! is it normal??

However, the cod hooray hooray! I was a little reluctant to cook for its characteristic of being a little salty but then, after a day immersed in water, the salt has lost everything. its flavor wrapped in batter is very unique.

Follow me, salted codfish fritters:

salted codfish fritters
 
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salted codfish fritters, according exquisite seafood and delicious
Autore:
Ricetta: Second course
Cucina: Italian
Serves: 4
Ingredienti
  • 500 g of salt cod
  • 1 egg
  • milk as needed
  • enough flour
  • olive oil for frying
Preparazione
  1. Keep soaking the cod often changing the water for 24 hours.
  2. Then remove the skin and cut into chunks.
  3. Prepare a thick batter with egg, flour and milk.
  4. Bring the oil temperature
  5. Dip the pieces of cod in batter and then fried.
  6. Brown them on both sides and then place them on paper towels.

This weather makes me feel like a sea! and you?

salted codfish fritters salted codfish fritters photo 3 salted codfish fritters photo 2

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Panna cotta with beetroot

Here is again  beets! I don’t use it  yet for the reason that I set for myself but for an experiment I’d say well done. Let’s say if you want to do something different, venture a little ‘for Easter dessert, as long as your guests will not disdain the beet, here’s a dessert recipe that we liked especially combined with the ice cream because it takes a little ‘flavor of the vegetable which still exists, even if well-calibrated with cream and sugar.

Voila, Panna cotta with beetroot:

Panna cotta with beetroot
 
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Panna cotta with beetroot, a really sweet alternative made ​​from a vegetable
Autore:
Ricetta: Dessert
Cucina: Italian
Serves: 6
Ingredienti
  • 250 ml of fresh cream
  • 150g beetroot
  • 8 g of gelatin (I used sheets of gelatin)
  • Approximately 100 ml of milk
  • 110 dl of icing sugar
Preparazione
  1. Soak for ten minutes the sheets of gelatin in cold water.
  2. Cut the beetroot into small pieces and blend it with 250 ml of cream
  3. Combine 100 ml of milk about pretty much until you get to a level of 500 ml of liquid.
  4. Put everything in a saucepan and heat, but do not boil.
  5. Remove from heat, add the gelatin and dissolve, stirring vigorously.
  6. When it is done, put into molds suitable
  7. Keep in refrigerator at least 4 hours.
  8. Serve with vanilla ice cream!

Doses given are for 6 small ramekins, or if you want to put  in the glasses as they are 4, in practice the amount of servings depends a bit ‘on the size of the molds.
Good Sunday to everybody!

panna cotta with beetroot photo 3 panna cotta with beetroot photo 2 panna cotta with beetroot dessert

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Beetroot Risotto with Taleggio cheese fondue

Beetroot Risotto with Taleggio cheese fondue

And after so much pasta here risotto. To be honest I love Pasta, only pasta but I also like risotto.

This was born out of an experiment, I bought the beets for a recipe that I have in mind but I have not done yet , I usually do not like this vegetable, but I like the color from the food.

Meanwhile here risotto, it ‘s very delicate and sweet flavor of the beetroot is damped by taleggio. Voila the recipe, beetroot risotto with taleggio fondue:

Beetroot Risotto with Taleggio cheese fondue
 
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Beetroot Risotto with Taleggio cheese fondue, the sweet taste of sugar beet lightened by the intense flavor of taleggio
Autore:
Ricetta: First course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g Carnaroli rice
  • 200 g beetroot
  • 1 shallot
  • Oil as required
  • vegetable broth as needed
  • half a glass of white wine
  • 30 g of grated Parmesan cheese
For the taleggio cheese fondue:
  • 250 g taleggio
  • milk as needed
Preparazione
  1. Dice the beetroot.
  2. Brown with a little of the shallot oil, and add the beet.
  3. Cook for 10 minutes with a little 'of broth and then blend with a kitchen blender (though not' shake well and there is' some diced okay).
  4. At this point, add the rice and toast it and deglaze with white wine.
  5. Reaching the end of cooking add the broth from time to time.
  6. minutes before the end of cooking rice, dice the cheese and melt it in a saucepan with a little milk.
  7. Turn off the rice, stir in the Parmesan cheese and a bit of fondue.
  8. Leaving aside some to pour over.

 

 

According to me like even the children!

 

Good evening to all!

Beetroot Risotto with Taleggio cheese fondue Beetroot Risotto with Taleggio cheese fondue photo 3 Beetroot Risotto with Taleggio cheese fondue photo 2

 

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Basket cheese crust

Basket cheese crust

Hello everybody! Here is a  simply preparation that  has a big effect: Here is the  the basket cheese crust :

Basket cheese crust
 
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Basket cheese crust, an easy way to decorate and enrich and spectacular dishes
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • grated cheese to taste
Preparazione
  1. Warm a non-stick pan and cover the bottom with a thin layer of grated cheese.
  2. Melt the cheese until just barely see him flushed and combined. (Be careful not to burn it and if you see little holes, do nothing will be the special and you can not avoid them)
  3. Remove the pan from the heat and, before it cools completely, unplug the hard cheese from the bottom of the pan, being careful not to burn yourself, and that remains whole. (You can help with a kitchen spatula).
  4. Lay the disc of cheese over a cup upside down, trying to make it stick to the sides without breaking it so that, once cooled completely, take the irregular shape of a drum.

Turn it upside down and fill in  what you prefere.

Have fun.
Basket cheese crust Basket cheese crust step 1 Basket cheese crust step 2 Basket cheese crust step 3 Basket cheese crust photo 2

 

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Pasta with eggplant

Pasta with eggplant

Here is a typical summer receipe. Very good and interesting that like also ti children : Pasta with eggplant. Here the receipe:

5.0 from 1 reviews
pasta with eggplant
 
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Pasta with eggplant, pasta topped with a creamy vegetable pulp and a little spicy
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g of pasta
  • 1 large eggplant
  • 300 g of tomato puree
  • 1 clove of garlic
  • 1 shallot
  • salt to taste
  • oregano to taste
  • basil to taste
  • shavings of ricotta salata
  • extra virgin olive oil
Preparazione
  1. Fry with a little oil the garlic and shallots.
  2. Join half eggplant cut into small cubes and cook for 5 minutes
  3. Add tomatp sauce, salt, basil and oregano
  4. Bake until the shrinkage of the sauce (about an hour), stretching with a little water.
  5. Slice the other half of the eggplant and cook in a separate pan with a little oil until it blush.
  6. Cook pasta and toss in the eggplant sauce by adding a little of the cooking water if necessary.
  7. Serve pasta combining eggplant and grated salty ricotta cheese

Good week to everybody Pasta with eggplant photo 4 Pasta with eggplant photo 3 Pasta with eggplant photo 2

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Canederli with speck

Canederli with speck

Hola people! I told you in a previous post where I proposed the dumplings with spinach that I’d even those with bacon, my favorite! Well here they are today already tycoons and cool fresh for lunch.
These are my favorites! Since it is still slightly chilly there are. Here’s the recipe, canederli with speck, a typical dish of the Italian regional Trentino Alto Adige. They are big bread dumplings:

Canederli with speck
 
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Canederli with speck, a tipical italian regional dish from Trentino alto Adige
Autore:
Ricetta: First course
Cucina: Italian
Serves: 4
Ingredienti
  • 200 g of stale bread
  • 50 g of speck (a particular smoked ham)
  • 50 g of lard
  • 2-3 tablespoons of flour
  • milk to taste.
  • salt to taste
  • 1 egg
  • 30 g of grated Parmesan cheese
For the dressing:
  • melted butter
  • a few sage leaves
  • beef broth
Preparazione
  1. Soak the bread in the milk for about an hour.
  2. Cut the speck finely and brown it in a frying pan
  3. Wring out the soaked bread and transfer to a bowl
  4. Add the egg, Parmesan cheese, bacon and lard made ​​into small pieces.
  5. Knead and add flour.
  6. The mixture must be homogeneous.
  7. Shape into balls and roll in flour (about 8 - 2 for person)
  8. Cook in plenty of broth to simmer for about 10 minutes. (They are ready when they float)
  9. Remove them and serve with melted butter and sage.

Good sunday!

Canederli with speck Canederli with speck photo 3 Canederli with speck photo 2

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Sole orange and almonds

Sole orange and almonds

Sole orange and almonds, today a recipe different from the usual, but with a delicate flavor.

Usually I like to prepare the fish in a simple way, I don’t like particular things because I believe that  fish does not need too much, but in doing so inspired me then here it is:

Sole orange and almonds
 
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Sole orange and almonds, fish flavored with citrus juice
Autore:
Ricetta: Second course
Cucina: italian
Serves: 4
Ingredienti
  • 4 large fillets of plaice
  • juice of half an orange
  • salt to taste
  • 1 clove of garlic
  • extra virgin olive oil to taste
  • enough flour
  • 30 g of finely ground almonds
Preparazione
  1. Flour and salt fillets
  2. Place them in a baking dish greased with oil
  3. Place in baking dish clove of garlic, crushed
  4. Bake at 180 degrees for 20 minutes.
  5. Meanwhile, squeeze the juice of half an orange and finely chop the almonds.
  6. Remove the fish from the oven, sprinkle the top with almonds and drizzle with orange juice, put in oven and bake 5 minutes and then serve.

Sole orange and almonds photo 4 Sole orange and almonds photo 3 Sole orange and almonds photo 2 Sole orange and almonds