Tag: preparation

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Roulade of turkey speck asparagus

Roulade of turkey speck asparagus, delicate tasty and easy to preprare!

Roulade of turkey with speck and asparagus
 
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Roulade of turkey bspeck asparagus, delicate tasty and easy to preprare
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 2
Ingredienti
  • 1 thick slice of turkey
  • 2-3 slices of speck (smoked ham)
  • some asparagus into pieces
  • 1 shallot
  • 1 clove of garlic
  • white wine
  • a few sage leaves
  • enough flour
Preparazione
  1. Cut the asparagus into pieces
  2. Sauté for 10 minutes with a little olive oil and garlic pieces of asparagus
  3. Take a slice of turkey, Arrange the speck, finely diced asparagus, roll up and close with toothpicks.
  4. At this point, switch to the flour.
  5. Take a pan, put oil and fry the shallots finely chopped.
  6. Add the sage and cook the rolls for 20 minutes blending with white wine.

 

Roulade of turkey with speck and asparagus photo 2 Roulade of turkey with speck and asparagus

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Wholemeal cookies with chocolate chips (recipe without eggs)

Today was a raining and then to warm up a little bit what’s better than the oven! Wholemeal cookies with chocolate chips!

It’s some days that my daughter asked me to make cookies and today I satisfied, we made together with what we had.

Since it is the weekend, stocks are scarce, we do not have more eggs and has remained the only whole wheat flour.

So cookies without eggs, whole wheat flour to make them more greedy and a bit of chocolate chips nicely made ​​in the shape of animal:

Wholemeal cookies with chocolate chips (recipe without eggs)
 
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Wholemeal cookies with chocolate chips, recipe without eggs
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 250 g of wheat flour + enough for flouring
  • 1 teaspoon of baking powder
  • 1 teaspoon of honey
  • 90 g of sugar cane
  • 50 g of butter
  • 30 g of chocolate drops
  • 100 ml of milk
Preparazione
  1. Combine the yeast with the flour, chop the butter and create a compound crumbly.
  2. Making the fountain in the center and put the sugar honey and begin to knead by combining the milk.
  3. Meanwhile, it also mixes combine the chocolate chips.
  4. Form a compact and homogeneous mixture.
  5. Spread flouring the plan. Cut out desired shapes and place other little drops of chocolate in the cookie.
  6. Bake for 10-15mins at 180 ° C

 

When you remove them from the oven don’t worry if they seem too soft in the cool, they will become fragrant and retain their softness.

Happy weekend!

biscotti integrali gocce cioccolato biscotti integrali gocce cioccolato photo 3 biscotti integrali gocce cioccolato photo 2

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Sweet Muffin with zucchini

Today is raining angain..uff..

Today’s receipe is of my cousin, it’s nice and children like this!

Sweet Muffin with zucchini
 
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Sweet Muffin with zucchini, tenderly natural and good for childrens
Autore:
Ricetta: Dessert
Cucina: Italian
Serves: 10
Ingredienti
  • 150 g zucchini
  • 150 g of flour type 00
  • 50 g walnuts
  • 100 g of sugar
  • 80 g of butter
  • 2 eggs
  • 1 tablespoon of coconut grated
  • 3 teaspoons of cinnamon powder
  • half a bag of baking powder
Preparazione
  1. Wash and cut the zucchini into thin strips or those who prefer grater
  2. Mix the yeast with the flour, cinnamon, nuts have been chopped finely and coconut grated
  3. In a bowl, cream the butter with the sugar and add the egg yolks, more work
  4. Beat egg whites until stiff and fold into the mixture of butter and sugar
  5. Combine the flour mixed with the dry ingredients and finally add the courgettes.
  6. Put into molds previously buttered and floured (if they are not in need of silicone)
  7. If the mixture is too dry stretch with a dash of milk.
  8. Bake at 175 ° C for 25 minutes, leaving a small bowl of water in the oven so as not to dry the cakes trope.

The indicative dose is 10 or 12 muffins, depends on the forms.

 

Sweet Muffin with zucchini photo 3 Sweet Muffin with zucchini photo 2 Sweet Muffin with zucchini

 

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Green apple marmalade

Hello!! This is the first marmalade I learnt to do! It’ s my aunt’s receipe! Since last year I made the strawberries’ one http://ricette.donnaecasa.it/rosso-fragola/, here an other marmelade , different from the others:

Green apple marmalade
 
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Green apple marmalde, jam refreshed by the flavor of green apples
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 1kg of green apples
  • 500 g of sugar cane
  • lemon juice
Preparazione
  1. Peel the apples and cut into cubes.
  2. Put them in a large pot with a bit 'of lemon juice and water
  3. bring to a boil.
  4. After 5 minutes, add the sugar and turn vigorously
  5. Cook the jam at least an hour and a half.
  6. Sterilize the jars in the dishwasher ..
  7. When and 'still hot put it into jars, seal and boil for 5 minutes.
  8. Allow the jars to cool the water to boil

Ciaooo

green apples marmalade green apples marmalade photo 2

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rice with basil cream and burrata

Hello everybody! How did you spend the weekend? We, as the rainy weather, sprawled on the couch! Today’s Receipe has been made on Easter Day! In fact it is a first impressive and elegant, also quicker to do. We cook at the time. I got this idea from the blog “un pizzico di noce moscata” Valeria Fina, a very young girl, whitch has many resources! Then I adapted a little ‘me and the only thing that I did not put are the pine nuts. Here is the recipe:

rice with basil cream and burrata
 
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rice with basil cream and burrata, delicate and refined
Autore:
Ricetta: First Course
Cucina: Italiana
Serves: 4
Ingredienti
  • 320 g of rice Canaroli
  • thirty basil leaves
  • Oil as required
  • salt to taste
  • 50 g of cheese
  • white wine to taste
  • Vegetable broth as needed
  • 20 g of butter
  • 1 shallot
  • burrata
Preparazione
  1. Wash the basil leaves, put them in a blender (or better) crush them with a little salt oil and pecorino cheese until creamy.
  2. Meanwhile, fry in a little oil to the shallot slices made ​​previously.
  3. Add the rice and toast it, then deglaze with the white wine and cook from time to time by combining the broth for 18 minutes.
  4. At the end of cooking, add the basil cream, stir in butter and cheese.
  5. Serve with a central burrata made ​​into small pieces

rice with basil cream and burrata photo 3 rice with basil cream and burrata photo 2 rice with basil cream and burrataGood week to all!

 

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Pasta saffron zucchini

Hello everybody! here a simply receipe but very yummy!!!

 

Pasta saffron zucchini
 
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pasta saffron zucchini, yellow-colored pasta enriched by green zucchini. Delicate and delicious
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g pasta (type fusilli)
  • 1 large or 2 small zucchini
  • 1 clove of garlic
  • 1 sachet of saffron
  • salt and pepper to taste
  • extra virgin olive oil
Preparazione
  1. Wash and dice zucchini, cook for a score with a bit of olive oil and a clove of garlic, occasionally adding water if necessary.
  2. Cook pasta
  3. Dissolve the saffron in a little water from pasta.
  4. Drain the pasta and toss in the sauce zucchini pouring saffron dissolved.
  5. Sprinkle with pepper and serve.

 

Pasta saffron zucchini Pasta saffron zucchini photo 2

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Centerpiece of semolina bread

As I told you, I wanted to post a lot of things for Easter, instead I find myself writing the recipes later.

This is the centerpiece of bread I made for Easter lunch, the peculiarity is that everything is made ​​from durum wheat semolina. The flavor is delicious and the figure in the table is well made! here’s the recipe:

Centerpiece of semolina bread
 
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Centerpiece of semolina bread
Autore:
Ricetta: Bread
Cucina: Italian
Ingredienti
  • 100 g of flour type 00
  • 400 g of semolina flour
  • 12 g of yeast
  • 25 ml of oil
  • 250 ml of water
  • 1 teaspoon of salt and one of sugar
Preparazione
  1. Combine the salt and sugar to flour
  2. Dissolve the yeast in a little water
  3. Place the flour
  4. put the dissolved yeast in the center and the oil
  5. Begin to knead and add more water
  6. Knead to form homogeneous un'impasto
  7. Let rise 4-5 hours in warm, dry place (I do overnight)
  8. At this point, roll it, cut the ends to form a rectangle that will be cut into strips.
  9. Roll each strip and then take them all and rolling it on themselves to form a crown.
  10. With the cut ends form a ball and place it in the center.
  11. Let the loaf rise for another hour.
  12. Brush the surface with oil and sprinkle with poppy seeds.
  13. Bake at 200 ° C for the first 20 minutes and then for the other 10 lower at 180 °C
  14. Place a bowl of water in the oven

As you can see the method for making bread is always the same, only that sometimes exchange flour or change shape. After several tests, I believe that once you find a method that is simple the bread is always good!

Centerpiece of semolina bread Centerpiece of semolina bread photo 2 Centerpiece of semolina bread photo 3 Centerpiece of semolina bread photo 4 Centerpiece of semolina bread photo 5

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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

 

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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