Tag: Italian cuisine

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Cream of leek soup with red skin potatoes

Cream of leek soup with red skin potatoes

Hello! It ‘s the weekend, hopefully it will be sunny because the temperatures here are some pans, in fact in the evening we will still want to eat a warm velvety like today.

I had never made creamed leeks and I found it very good especially with the addition of red skin potatoes that have a nice pasty flesh,: Cream of leek soup with red skin potatoes .

Cream of leek soup with red skin potatoes
 
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Cream of leek soup with red skin potatoes, a vegetable cream that pampers you and prepares you for the night
Autore:
Ricetta: First course
Cucina: Italian
Serves: 4
Ingredienti
  • 1 shallot
  • extra virgin olive oil
  • 2 leeks
  • 5-6 small red-skin potatoes
  • 30 ml milk
  • enough water
  • salt to taste
  • grated cheese
Preparazione
  1. Sauté shallots with a little olive oil finely chopped
  2. Combine the sliced ​​leek and previously stripped of leaves.
  3. Add 2 potatoes cut into chunks.
  4. Add milk and water to cover everything.
  5. Add salt to taste
  6. Bake for about twenty minutes and whisk well.
  7. In a separate pan lightly fry the remaining potatoes cut into small cubes.
  8. Serve the soup with the diced potato, a little olive oil and grated cheese.

 

Good week-end to everybody! Bye Bye!

Cream of leek soup with red skin potatoes photo 3 Cream of leek soup with red skin potatoes photo 2 Cream of leek soup with red skin potatoes

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Risotto with amarone valpolicella

Risotto with Amarone Valpolicella

Hello! This is a receipe for dinner with our friends on Saturday night, I made this amazing risotto with an exceptional wine: Amarone, a bottle of wine given by our dear friends at Christmas! Here is the recipe, it will make a great impression, Risotto with Amarone Valpolicella!

P.S. My husband died while I put this  wine in risotto!

Risotto with amarone valpolicella
 
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Risotto with Amarone Valpolicella, risotto flavored with fine wine from the Valpolicella area of hilly foothills of the Alps Veronesi
Autore:
Ricetta: First course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g di vialone nano rice
  • 1 onion
  • extra virgin olive oil
  • enough beef broth
  • 350 ml of Amarone Valpolicella
  • 60 g montasio
  • 20 g of butter
  • grated cheese
  • salt to taste
Preparazione
  1. Fry with a little oil the onion, add the rice and toast,
  2. Add the wine and stir well making it absorb,
  3. Continue cooking the rice, adding broth.
  4. When cooked, stir to fire off with previously grated cheese and butter.
  5. Serve with some toasted cheese

 

Risotto with Amarone Valpolicella Risotto with Amarone Valpolicella photo 3 Risotto with Amarone Valpolicella photo 2

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tuna and cottage cheese cream

cream of tuna and cottage cheese

Hello everybody!! Today I ‘m going straight to the point, tuna and cottage cheese cream.

This recipe came from when we got married and we started to invite friends and people at dinner.

Let’s say that it is our appetizer opening with a nice Prosecco that has accompanied most of our dinners. Who prepares it?? Only him, my husband that loves appetizer!

tuna and cottage cheese cream
 
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cream of tuna and cottage cheese, an appetizer that accompanies the appetizer simple and quick to prepare
Autore:
Ricetta: Appetiser
Cucina: Italian
Serves: 4
Ingredienti
  • 1 pkg. canned tuna 80 g.
  • 180 g. fresh cottage cheese
  • olive oil
Preparazione
  1. In a bowl, place the tuna, cottage cheese and a little olive oil.
  2. Mix everything with a spoon until you get a creamy texture and rustic.
  3. If too dry, softened with the addition of oil.
  4. Put the cream in a bowl of tuna that you like and serve in the center of the table with bread or breadsticks.

cream of tuna and cottage cheese cream of tuna and cottage cheese photo2

cream of tuna and cottage cheese photo 3

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Beef tenderloin with green pepper and topinambur chips

Beef tenderloin with green pepper

Hola people! Spring is coming!

Talking about  FOOD, do you remember that I mentioned the wonderful dinner we did Saturday night with our dear friends?! Here is the second that we ate: a fantastic Beef tenderloin with green pepper, a refined receipe quick to prepare.

I did moving away slightly from the original recipe, I omitted the mustard and I blended with the red wine, the Valpolicella revision instead brandy. The result was excellent!

To do something different I thought I’d use as a side dish of potatoTopinambur.

Here is the recipe, Beef tenderloin with green pepper and topinambur chips:

Beef tenderloin with green pepper and topinambur chips
 
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Filetto di manzo al pepe verde e topinambur patatine fritte, un piatto raffinato veloce da preparare
Autore:
Ricetta: Second course
Cucina: Italian
Serves: 4
Ingredienti
  • 4 Beef tenderloin
  • pepper green beans
  • salt to taste
  • 200 ml of fresh cream
  • 1 knob of butter
  • Valpolicella red wine (or brandy)
For the tipinambur chips:
  • 2 medium-sized topinambur
  • enough flour
  • olive oil
  • salt to taste
Preparazione
  1. Take a bit of green peppercorns and put them on each slice of tenderloin.
  2. In a pan melt a knob of butter, and cook the tenderloin two minutes for side. Keep them from the heat.
  3. Meanwhile, in a skillet, add the wine, cream and other grains, salt and let restrict the sauce.
  4. At this point take the tenderloin and let them cook for 2-3 minutes in the sauce, season with salt and serve.
Now prepare the topinambur crisps:
  1. Peel the topinambur, cut into thin slices, wash the slices under cold water and dry them.
  2. In a bowl, flour them well.
  3. Heat oil in a pan and fry the chips until golden.
  4. Drain on paper towels. Finally add salt to taste.
  5. Serve next to the Beef tenderloin

Good evening to averybody!

Beef tenderloin with green pepper Beef tenderloin with green pepper photo 2

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Hamburger Barley

Hamburger Barley

Hello to everybody! how did you spend the weekend! We spent our Saturday with our dear friends in a nice dinner and good wine, so many recipes to post. Get ready …

Here is a suitable place for a lunch or dinner different from the usual steak or pasta. An hamburger barley.

You can do it with other grains, then it is lightweight and does well because it has all the meat proteins, it acts as a substitute and not the egg. Here is the recipe hamburger barley:

Hamburger Barley
 
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Hamburger Barley, according to the basis of a cereal full of vitamins, salts and proteins. Great meat substitute
Autore:
Ricetta: Second course
Cucina: Italian
Serves: 4
Ingredienti
  • 120 g pearl barley
  • 1 small carrot
  • a few bay leaves
  • parsley
  • 50 g parmesan cheese
  • 4-5 tablespoons of flour + enough flour for burgers
  • salt to taste
  • extra virgin olive oil to taste
Preparazione
  1. Boil in salted water about thirty minutes the barley with carrot, bay leaves and a drizzle of oil (on the package and 'wrote that there is no' need to soak)
  2. Drain and let cool.
  3. Put everything in a blender eliminating the bay leaf.
  4. Then add the Parmesan cheese and mix well.
  5. Combine the flour to the mixture and form burgers.
  6. Dip them in flour and cook 2-3 minutes on each side-in a pan with hot oil
  7. When they are flushed well, remove from heat and drain on paper towels.

Bye bye to Everybody and have a great week!

Hamburger Barley Hamburger Barley photo 4 Hamburger Barley photo 3 Hamburger Barley photo 2

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Salmon pink pepper

Salmon pink pepper

Finally it was the weekend! What a busy week it was! Thank goodness that’s over. Today I propose a simple recipe, quick but tasty! Salmon pink pepper:

Salmon pink pepper
 
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Salmon pink pepper, recipe simple, practical and tasty
Autore:
Ricetta: Second course
Cucina: Italian
Serves: 2
Ingredienti
  • 2 salmon steak
  • pink pepper as necessary
  • salt
  • oil
  • a little bit of lemon juice
  • 1 garlic
  • parsley
  • mezzo bicchiere di acqua
Preparazione
  1. Season with salt and sprinkle with pink pepper salmon
  2. Sauté the garlic in a little oil, very little to no get the oil temperature otherwise the water will spray
  3. Squeeze lemon wedge in half a glass of water and put it into the pan.
  4. Arrange the salmon on the side of the grains.
  5. Sprinkle with parsley and cook with the lid on for 15 - 20 minutes posters will roast the salmon well and absorb some of the liquid.

Salmon pink pepper

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Rosti purple carrots

Rosti purple carrots

Hello Everybody, today it’ the daddy day, I take this opportunity to wish all the dads given that today was their party! I have not had time to prepare any sweet treat for the occasion, but the web was full of fantastic donuts that surely will try.

Me and my baby we gave dad a beautiful design!

Talking  of FOOD, today I will post a quick but tasty recipe with purple carrots . Yes, since I discovered them,I did not give up more and after doing these, I propose today in a rosti version.Delicious.:

Rosti purple carrots
 
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Rosti purple carrots, and particularly tasty.
Autore:
Ricetta: Side dish
Cucina: Italian
Ingredienti
  • 5 purple carrots
  • 2 tablespoons of flour
  • salt to taste
  • olive oil
Preparazione
  1. Wash and clean the carrots scratching the outside
  2. Grate and place in a bowl
  3. Season with salt and add a little flour
  4. Stir
  5. Heat oil in a frying pan as
  6. Moisten your hands and form small heaps round well with the carrots and cook them in very hot oil. turning them every so often
  7. Cook a little, about 5 minutes,they will soon reach the crispness and attention because they burn quickly
  8. Add salt to the surface
Note
The doses are approximately two people and considering going like hot cakes tripled the dose!

byebye

Rosti purple carrots photo 1 Rosti purple carrots photo 2

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Pork loin with cream

Pork loin with cream photo2

Hello guys! Today’s recipe is not new but it has already done and put on the site Donnaecasa when the blog was not yet born.

Therefore I propose again the blog version:

Pork loin with cream
 
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Pork loin with cream , creamy and really enjoy to children
Autore:
Ricetta: Second course
Cucina: Italian
Serves: 3
Ingredienti
  • 300 g of Pork loin
  • 250 ml of fresh cream
  • enough flour
  • salt and pepper to taste
  • 1 shallot
  • marjoram and sage to taste
  • extra virgin olive oil
  • white wine to taste
Preparazione
  1. Finely chop the shallot and fry with a little oil in a frying pan.
  2. Combine the pork loin previously floured, herbs and deglaze with white wine
  3. Continue cooking, adding the cream. If the cream ends and it'is not quite finished cooking add a little milk.
  4. Bake for about 45 minutes
  5. Serve with a sprinkling of pepper.

 

Pork loin with cream Pork loin with cream photo2 Pork loin with cream photo3

 

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Canederli with spinach

Canederli with spinach

Hello! how are you? …

Today I propose a succulent receipe of Trentino: Canederli with spinach .

Today’s version is spinach, but don’ let these screens because soon there will be bacon, the most classic.

The canederli are dumplings of bread, if you can call it typical of the Trentino alto Adige, which are cooked in the broth and then can be served with the soup itself, or with melted cheese, as in this case, or rather with melted butter, my favorites.

Both versions of the recipe was given to me by a friend who cooks them often and that a long long time ago kindly invited us to eat  with her, and she “kindly” gave us the recipe:

Canederli with spinach
 
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Canederli with spinach, a typical dish of the region Trentino alto Adige topped with cream cheese
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • a couple of generous handfuls of spinach
  • 1 clove of garlic
  • salt to taste
  • 100 g of bread
  • milk as needed
  • 1 egg
  • 30 g of grated cheese
  • 4-5 tablespoons of flour + flour q.b. to pass the meatballs
  • beef broth as needed
Preparazione
  1. Blanch the spinach in salted water, drain and sauté about 7 minutes with a clove of garlic.
  2. Finally chop finely (or put in the blender)
  3. Soak the bread in warm milk and whip.
  4. Combine the bread, spinach, fomaggio, egg and flour.
  5. Let the mixture rest in the refrigerator for an hour.
  6. Shape into balls and roll in flour.
  7. Boil the broth previously prepared and the entire lower the flame.
  8. Cook the dumplings and keep the fire very low, so as to prevent it spacchino in cooking.
  9. When they float they are ready.
  10. Drain with a slotted spoon and place in serving dish.
  11. Season to taste, or with melted cheese or with melted butter and sage.
  12. Sprinkle with Parmesan cheese and serve.

Canederli with spinach photo 1 Canederli with spinach photo 3 Canederli with spinach photo 2

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Pumpkin dumplings with spelled flour

Pumpkin dumplings with spelled flour

As the dumplings here every Thursday! You make the dumplings on Thursday? I can not always but as soon as I can … here’s a recipe in one piece! we loved it …

Pumpkin dumplings with spelled flour, sausage sauce and broccoli.

Voilà:

Pumpkin dumplings with spelled flour
 
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Pumpkin dumplings with spelled flour and suace of pork sausage and broccoli, a dish colorful and tasty
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 200 g spelled flour
  • 50 g semolina flour + enough for the pastry
  • half a teaspoon of salt
  • 120 g pumpkin, cut into cubes
  • 20 ml of oil
  • enough water
For the sauce
  • Half a broccoli romanesco
  • 150 g of pork sausage
  • a pinch of nutmeg
  • 1 sprig of rosemary
  • white wine to taste
  • pepper to taste
  • extra virgin olive oil to taste
Preparazione
  1. Cook the pumpkin , cut into cubes and steam for about 30 minutes after which crush it with a fork.
  2. Enjoy the use spelled flour and semolina in a fountain mixed with salt
  3. At the center combine the egg , oil , pumpkin mashed with a fork, begin to knead and add slowly a little water to form a homogeneous meal .
  4. Flour the work surface well and form of sausages , cut cubes and make the dumplings .
  5. Meanwhile, grease a non-stick pan and chop the pork sausage, seasoning it with a sprig of rosemary , a pinch of nutmeg and a splash of white wine.
  6. Bake for about twenty minutes.
  7. Meanwhile, grilling pork sausage, bring water to a boil , add salt and cook for about 15 minutes the tops of broccoli .
  8. At this point add the dumplings , when they come to the surface, about 5 minutes, drain and put in the sauce of sausage, skip the whole thing for a second if necessary to combine a little of the cooking water .
  9. Serve with a sprinkling of pepper.

Pumpkin dumplings with spelled flour photo 3 Pumpkin dumplings with spelled flour photo 2 Pumpkin dumplings with spelled flour photo 3

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Tart with homemade orange marmalade

Tart with homemade orange marmalade

This recipe is fantastic because the particularity is the chocolate chips in the dough of the pastry! Then there is chocolate and jam, all purchase points because it’s my jam (see post here).

Today they are sloppily .. we go straight to  reciepe, tart with homemade orange marmalade:

Tart with homemade orange marmalade
 
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Tart with homemade orange marmalade, chocolate chip shortbread in
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
For the pastry:
  • 300 g of flour type 00
  • 125 g of butter into small pieces
  • 100 g of sugar
  • 1 egg + 1 egg yolk
  • 40 g of chocolate drops
filling
Preparazione
  1. Place the flour in the center put the sugar, butter, diced, egg and egg yolk.
  2. Begin to knead and also add chocolate chips to form the dough, do not knead too.
  3. Wrap in plastic wrap and refrigerate for about half an hour.
  4. Then roll out the dough and put it a mold cake pan with ⅔.
  5. Spread the inside with jam and then with the remaining dough make cords to garnish surface.
  6. Bake at 180 ° C for about 30 minutes.

The doses given are for a tart mold 24 cm, as you can see from the photo, I used a loaf pan therefore ‘doses are about half’.

You can also use different kinds of jam with this crust, or rather jams of red fruits that combine more ‘with chocolate, depending on your taste … for example we would be well jam raspberries, or strawberries.

Do not forget to compliment my husband.

Oh yes, this time he formed the plate with the photo of the sweet hubby … bravo!

Now I greet you and wish you a good evening!

Tart with homemade orange marmalade Tart with homemade orange marmalade foto2 Tart with homemade orange marmalade foto4 Tart with homemade orange marmalade foto3

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Ham and cheese timbale of rice

Ham and cheese timbale of rice

Today’s recipe is a recipe of recycling, I had advanced some rise and I thought of doing so, Ham and cheese timbale of rice:

Ham and cheese timbale of rice
 
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Ham and cheese timbale of rice, culinary specialty baked of advanced rice
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 200 g of rice or advanced rice
  • 250 g of mozzarella
  • 150 of asiago cheese or fontina
  • 1 h of ham
  • grated cheese
  • Bread crumbs as required
Preparazione
  1. Take a baking dish, butter it and lay the rice (if you do not have some risotto advanced, boil some rice rather than leaving it to the tooth)
  2. Cover with mozzarella and asiago cheese, then a layer of ham and sprinkle the cheese
  3. Make another layer of rice, one cheese and one of ham.
  4. Sprinkle with grated cheese and bread crumbs, a tad bit of oil on the surface and bake 20 minutes at 180 ° C.
  5. Just that nice crust will form on the surface, churning.

 

Ham and cheese timbale of rice image 1 Ham and cheese timbale of rice image 2 Ham and cheese timbale of rice image 3 Ham and cheese timbale of rice image 4