preparation – Pagina 10 – donna e casa ricette

5 Ottobre 201311 Marzo 2014

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

Stampa

Preparazione

30 Minuti

Cottura

40 Minuti

Tempo totale

1 Ora 10 Minuti

A warm spelt salad at sea flavor

Autore: Annalisa

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

Keep soaking spelt for 30 minutes (though in some packs not needed)
Leave it to drain and rinse
Coat it with water, add carrot and celery, bay leaf and a little oil.
Bring to a boil and cook for 30 or 40 minutes.
Cool in the cooking water.
Meanwhile, in a skillet pasta wok type jumps saute with a little oil and garlic chopped tomatoes in half
Add the anchovies cut into very fine pieces
Add the squid and shrimp, season with salt and sprinkle with parsley.
Deglaze with white and cook for 30 minutes.
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!

15 Settembre 201323 Febbraio 2014

How to prepare the base of voulevant at home

Hello, this is a post that I put you upon request by friends of the family.

How to prepare the base of voulevant at home using the pastry ready in rolls that you buy in the shops.

Can be prepared in two ways, one more simple but less traditional, and the other one more laborious but result from the most familiar look.

Both are fine to prepare and you’ll have little baskets in puff pastry ready to be stuffed .

METHOD n.1 ( easy )

Roll out the dough on lightly floured work surface .
Cut into circles of 5 or 6 cm in the dough to cut it
With a tool of a smaller diameter, from 3 or 4 cm maximum, affect in the center of the circle without reaching the bottom (no cut).
Brush them with beaten egg and bake at 200 °C for 15 minutes.
Remove from the oven and with a knife, gently draw the cap formed in the center to create the container filling,

METHOD n. 2 (Base + ring )

Prepare the base layer stretching out the dough on lightly floured work surface .
Engrave, cut up the dough circles to 6 cm.
With a tool of a smaller diameter , from 3 or 4 cm maximum , affect in the center , without reaching the bottom (no cut ) ,
Preparing the Ring Hacking other circles from 5 or 6 cm in the rolled out dough to cut it.
With a tool of a smaller diameter , from 3 or 4 cm maximum , affect in the center of the circle by cutting the dough .
Raise the ring that is formed externally and store it on a base made earlier .
Brush them with beaten egg and bake at 200 ° C for 15 minutes.
Remove from the oven and with a knife, gently draw the cap formed in the center to create the container filling,
Here are the baskets ready to be stuffed in puff pastry

base voulevant step 1 — prepare the base of voulevant step 1

base voulevant step 2 — prepare the base of voulevant step 2

preparazione base voulevant step 3 — prepare the base of voulevant step 3

preparazione base voulevant step 4 — prepare the base of voulevant step 4

preparazione base voulevant step 5 — prepare the base of voulevant step 5

preparazione base voulevant step 6 — prepare the base of voulevant step 6

preparazione base voulevant step 7 — prepare the base of voulevant step 7

10 Settembre 20139 Marzo 2014

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

Stampa

Preparazione

5 Minuti

Cottura

10 Minuti

Tempo totale

15 Minuti

Pasta with cooking cream and zucchini, a first course greedy lightened by the presence of zucchini

Autore: Annalisa

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

Sautè the garlic in a pan with a little oil .
Dice the zucchini and cook for 20 minutes without too wet with water as it has to remain a bit crunchy.
Put the cooking cream and cook for a minute.
Cook penne in boiling salted water and toss them in the zucchini sauce.
Pepper (to those who like it)

Pasta with cooking cream and zucchini image 1

5 Settembre 20139 Marzo 2014

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

Stampa

Preparazione

10 Minuti

Cottura

30 Minuti

Tempo totale

40 Minuti

Oven-baked paccheri a type of italian pasta

Autore: Annalisa

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

Cook 4-5 minutes pasta
Butter a baking sheet storing paccheri and sauce with meat sauce and cream.
Sprinkle of grana padano cheese, breadcrumbs and bake in the oven until it makes a nice crust.
Simple but good

Oven-baked paccheri a type of italian pasta image 1

26 Agosto 20135 Marzo 2014

Penne with mushrooms and speck ham

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

Stampa

Preparazione

20 Minuti

Cottura

45 Minuti

Tempo totale

1 Ora 5 Minuti

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: Annalisa

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

Soak the dried mushrooms (fresh or frozen them who do not)
Dice the speck ham thin
Fry the garlic in a pan and fry the speck ham (about two minutes).
Throw the mushrooms in the pan, sprinkle with parsley, salt and sprinkle with white wine.
After 5 minutes, add the tomato puree (I made a sauce with fresh tomatoes).
Sprinkle with marjoram.
Bake basting occasionally with vegetable broth for 30/45 minutes.
The mushrooms cooks fairly quickly, I recommend: Taste, if all goes well cooking add the cream and cook for 5 minutes.
The sauce should not be too liquid, it must have a thick consistency.
Try it is very good ... there is no Alpinoman without this typical pasta!!!

17 Luglio 201313 Marzo 2014

Pasta whisky and salmon

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

Stampa

Preparazione

5 Minuti

Cottura

20 Minuti

Tempo totale

25 Minuti

Pasta whiskey and salmon, a dish that combines the Mediterranean countries of northern Europe. It's very man

Autore: Annalisa

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

In a wok , put a little oil ( Just very little) fry the garlic.
Remove garlic and cook salmon, salted and sprinkled with parsley, after a minute put a splash of whiskey.
Let it cook for about ten minutes.
At the end add the cream leaving it on the fire until a little narrow and off.
Let rest to flavor .
Cook the pasta in plenty of salted water and cooked in a wok sauté salmon with the sauce mixture.
If it is too dry add a little of the cooking water.

They are really wonderful!

8 Luglio 20139 Marzo 2014

Salmon trout and Zucchini pasta

Ciao!!!

Tonight I’m posting after a nice bike ride and after doing my daughter a dutiful trip to park.

This is a receipe that I’ve done on Sunday lunch, the place just now for time matters. I realized that I’m posting mainly pasta, but I don’t want to, seconds are too elaborate … at least pasta with fish is light.

This is very easy, very delicate and if I can afford low cost! to you:

Salmon trout and Zucchini pasta

Stampa

Preparazione

10 Minuti

Cottura

20 Minuti

Tempo totale

30 Minuti

Salmon trout and Zucchini pasta, recipe for a first fish dish simple, lightweight and economical

Autore: Annalisa

Ricetta: First course

Cucina: Italian

Serves: 3

Ingredienti

200 g of pasta (linguine extruded in bronze if possibile)
1 large courgette
1 Trout Fillet
1 clove of garlic
salt and pepper to taste
oil ages
parsley to taste
white wine to taste

Preparazione

In a pan Fry a clove of garlic with oil add the courgettes cut into washer (half).
Clean and fillet the salmon trout fillet, cut into small pieces and add to zucchini, season with salt and sprinkle with parsley.
Deglaze with white wine.
Cook for about 20 minutes.
Cook pasta in salted water, drain and add it in fish sauce.If necessary add water.
Serve with a nice peppery, there is just fine, and then a drizzle of raw oil!! Enjoy It!

1 Luglio 201317 Marzo 2014

Cold barley to the smell of the sea

In summer there’s more place for salads.
Also leads you to make healthy recipes, because the cereal, as you know, are a great substitute of meat.

This recipe came from a tip, cold barley to the smell of the sea.

There was talk of cold salads, or summer in short and advised me this delicacies:

Cold barley to the smell of the sea

Stampa

Preparazione

30 Minuti

Cottura

45 Minuti

Tempo totale

1 Ora 15 Minuti

Cold barley to the smell of the sea, refreshing, light and sapore di mare, cold barley

Autore: Annalisa

Ricetta: First course

Cucina: Italian

Serves: 4

Ingredienti

250 g Pearl barley
10 cherry tomatoes
a dozen shrimp
enough black olives
125 g jar of pesto genovese
200 g squid
salt to taste
evo oil as required

Preparazione

Soak the barley any hour (on some bottles there is written that does not require soaking, but an hour never hurts)
Let it cook in salted water for 45 minutes.
Meanwhile Cook in salty water also squids and prawns for about twenty minutes.
Cut olives and cherry tomatoes, put them in a bowl, sprinkle with salt and drizzle with a little oil.
Drain the barley and add to the tomatoes and season with pesto.
Add the squid and shrimp. Mix well and refrigerate.
Serve nice cool with a drizzle of raw oil.
Stir from time to time because barley dry and tends to stick a little.

Note

I thought I'd combine these ingredients without adding more because with too you overdo it!

Cold barley to the smell of the sea image 1

Cold barley to the smell of the sea image 2

Cold barley to the smell of the sea image 3

Cold barley to the smell of the sea image 4

27 Giugno 20134 Marzo 2014

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

30 Minuti

Cottura

15 Minuti

Tempo totale

45 Minuti

Pasta salad with celery, summer dish cold and crisp. Great for the hot days.

Autore: Annalisa

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

Cook pasta and let it cool
Cut the Swiss cheese with tomatoes in half already salted to taste before.
Sprinkle with a little oil.
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)
Let it cool a bit and mix it with tomatoes and cheese.
Finely chop the leaves and sprinkle the whole thing.
Combine the pasta and mix well with a little oil.
Sprinkle with parsley and pepper and serve fresh beautiful!!

25 Giugno 201311 Marzo 2014

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