Tag: preparation

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Rolled turkey stuffed with artichoke cream

Rolled turkey stuffed with artichoke cream

Hello guys! I feel the spring in the blood! I started to go a bit to the park in the afternoon to bring my little who is learning to ride a bike! I understand from March to September with his back bent … In September I book the massage therapist .. ahahahaha

But let’s talk about food! Today I propose one more recipe from my friend Paola, a cousin of my husband. Whoever follows me already knows, I cooked some of his fantastic recipes including this one that is accessible to all and easy. We went to dinner with her a few weeks ago and here is this fantastic roll. The only thing I changed is the type of meat, I used the turkey meat doing a roll, and she had the chicken rolls. However, with this recipe are fine with the two kind of white meat.

Here’s the roll of turkey stuffed with artichoke cream:

Rolled turkey stuffed with artichoke cream
 
Stampa
Rolled turkey stuffed with artichoke cream, refined and delicate
Autore:
Ricetta: Second course
Cucina: Italian
Ingredienti
  • 5 slices of turkey breast
  • 200 g of artichokes in oil
  • salt to taste
  • grass, sage and rosemary to taste
  • extra virgin olive oil
  • 1 shallot
  • white wine to taste
Preparazione
  1. Arrange the turkey slices close together on baking paper, add salt a little at the surface.
  2. Meanwhile take the artichokes, finely shred and blend with some of their preserve oil so as to obtain a cream.
  3. Apply this cream with slices of turkey, form a roll and tie with kitchen twine.
  4. In a sauté pan with a little oil previously finely sliced ​​shallots, add the roll salt to taste, add the herb sage and rosemary and cook for an hour, turning it over, until golden, basting with white wine.
  5. Allow to cool, cut the twine and slice the slices which are then heated nell'intigolo and that 'format.
Note
Excellent with the well
The recipe calls for the artichokes, homemade much better if you have them! Otherwise you can cook the artichokes with vinaigrette and blend with the cooking water.

Now I greet you! Good week to all!

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Soup Baked Bread

Soup Baked Bread

Today’s recipe is also a dish of memories, but not in the south this time, belong to the culinary tradition of Bergamo grandmother and aunt.
More precisely Andreina’s aunt, the sister of my grandmother. A frail but fearless woman, who made the first and the second world war! You do! I remember her stories, during the war she was ill with typhoid fever, she was given the last rites, but she is resurrected with that, she died at the ripe old age of 93 years!
She told me of the planes, the bombing, the Germans, everything always close to the mythical stove where she had always supported a pan that often contained her bread soup.
You have to know that she was a skinny little woman, baby,she  was not married and  she suffered a bit of solitude, ultimately we felt a little, then I screamed … ahhahha
She always ate little and ultimately toothless even more, so a pan of the bread soup lasted few days. When my grandmother went to Milan on “holiday” I was at lunch with her ​​and I remember her buttered carrots and the legendary Soup Baked Bread.

Soup Baked Bread
 
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Bread soup first course poor tradition of bergamo
Autore:
Ricetta: First course
Cucina: italian
Ingredienti
  • 200 g of bread
  • vegetable broth as needed
  • 3-4 tablespoons of tomato
  • parsley
  • 1 bay leaf and sage
  • salt to taste
  • extra virgin olive oil
  • 1 shallot
  • grated cheese
Preparazione
  1. Sauté with a little olive oil shallots
  2. Add the bread previously chopped into small pieces
  3. Cover with vegetable broth
  4. Add the tomatoes, parsley, bay leaf, sage, a little oil and cook for about twenty minutes, until the bread has softened well.
  5. If you wish, you can whip it a bit, I did it for the child.
Note
This is a family recipe, or at least as my aunt and my mom ddi. There is also the version without tomato, with the addition of milk and somene eventually bring the eggs.

I say goodbye and good week!

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Small flatbread with herbs

Small flat bread with herbs

As I told you in my previous post, yesterday we ate in a way a little bit unusual! is already the second time that we do it with Romina and she gets mad because it’s a novelty.

We eat sitting on the cushions, as do the Indians hahaha, appliance does good for the table, our little table is also very low, so for this kind of thing is very comfortable, a nice candle in the center and  that’s super!

Therefore, along with the magnificent carrot chips violets were also fantastic scones with herbs that have accompanied with mortadella, salami, and a nice glass of red wine! The best of life!

Here is the recipe for little flatbread with herbs:

Small flatbread with herbs
 
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Small flat bread with herbs, an alternative to the usual bread to accompany the meal
Autore:
Ricetta: Bread
Cucina: Italian
Ingredienti
  • 150 g of semolina
  • 150 g flour 00
  • 150 ml of milk
  • 20 ml extra virgin olive oil
  • 1 scant teaspoon salt
  • 1 teaspoon sugar
  • half a packet of dry yeast
  • salt
  • extra virgin olive oil as needed for brushing
  • enough herbs (rosemary, oregano, marjoram, sage)
Preparazione
  1. Combine the two flours and mix with a teaspoon of sugar and salt
  2. Dissolve yeast in warm milk
  3. Place the flour, pour in the center of the milk with the dissolved yeast, begin to knead and add the oil. Form a smooth and homogeneous mixture and let it rise for 3-4 - hours until doubled in volume.
  4. At this point, take the dough and your hands are wet with oil, apply like we do with the pizza.
  5. With the help of glass, cut circles in which we will have on the baking sheet.
  6. Lead to the second rising for at least 1 hour
  7. After that resume and pigiarle obtaining some nice humps.
  8. Chop the herbs, brush the surface with oil, add a few grains of coarse salt and bake at 200 ° C for 15 minutes.

This is the dose for about a dozen small flat bread

Notes: I used a yeast that is new to me but I’m not mad, in fact recommend brewer’s yeast or better p.m.

Since my husband loves me, when I add in the shopping list to buy the baking powder because I finished it, he obviously buy one for pizza, does nothing on the package if there is a mega focacciona almost bigger than the paper! So I have to  use it!

Hello ciaoooo

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Chips of purple carrots

Chips of purple carrots imma3

Hello people!! Today I ‘m talking of food now! Today’s recipe is a winner.

Is the second time I bought  purple carrots, this year I’m looking for a lot of new vegetables that I’ve never cooked before, including these one! I stimulate the imagination! Then we are lovers of vegetables!
Recently, I was convinced that they were a cross between carrot and beet, however, thanks to dear Edvige Memento Solonico that there has always been a lots of superuseful information, I discovered that it’s a vegetable older than our carrots , which have a lot of qualities and a strong antioxidant! So that’s fine! Instead of anti-wrinkle creams … purple carrots!
The first time I bought it I made a puree but I was not impressed, so I have not posted it, this time I had the idea of cooking them as if they were potato chips,! just as we do when we make home fries with potatos and without deep fryer, the way home.

Let’s say that I do twice due at noon, but I have literally burned! oh yes it happens! I think you also Cracco little he burned something in his life! .. ahahahha …
I was too excited I have not given up and tonight I remade, among other things, we also decided to eat in a way a bit unusual, but I’ll tell you in the next episode, in order to avoid extensions.
Step straight to the recipe …
Chips of purple carrots:

Chips of purple carrots
 
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Chips of purple carrots, fried in a tasty and colorful effect
Autore:
Ricetta: Side dish
Cucina: Italian
Ingredienti
  • 8 purple carrots
  • olive oil or for frying enough
  • salt to taste
Preparazione
  1. Cut carrots into julienne, slice the pear 'should not be too fine,
  2. Wash and dry
  3. Meanwhile in a pan bring the oil temperature, put carrots and high heat, cook for about ten minutes, turning them occasionally until they are crispy. Attention to cooking, remove them immediately as they become a little golden otherwise you will burn in an instant.
  4. A nice sprinkling of salt and are ready to be devoured!

Night everyone!

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Potatoes with tomato sauce

Potatoes with tomato sauce

Hello people ! how was the weekend ? Here, in the name of the birthday party !

Today is still a family recipe .

These are potatoes with tomato sauce that my mom often did. They’re a nice dinner saves, she often  made ​​them in the evening . Great paired with cheeses .

It ‘ a simple recipe , simple, but  different  to eat potatoes, potatoes with tomato sauce:

Potatoes with tomato sauce
 
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Potatoes with tomato sauce handed down from mother to daughter
Autore:
Ricetta: side dish
Cucina: italian
Ingredienti
  • 800 g of potatoes
  • 100 g of tomato sauce
  • salt q.b.
  • Parsley and marjoram as much as necessity
  • extra virgin olive oil
  • Water as much as necessity
  • pepper to taste
  • 1 small onion
Preparazione
  1. Finely chop the onion and brown it in a pan with a little oil .
  2. Cut the potatoes into chunks and add them to the onion. Brown them a bit with the oil for 2 minutes.
  3. After that, cover with water, add the tomato sauce, parsley, marjoram and salt. Again add a little oil and bake for half an hour until they dry well and form a nice sauce.
  4. Serve with a sprinkling of pepper if you wish.

Good week!

Potatoes with tomato sauce plait Potatoes with tomato sauce presentation Potatoes with tomato sauce

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Omelette with turnip tops

Omelet with turnip tops

Ciaooo! How are you getting? Here it’s always raining … uff!

Talking about food, today I cooked a receipe of my mom’s family: The omelette with turnip greens.

My grandmother, in Abruzzo, often made ​​this and It was often cooked by my aunts  now. My grandmother had lots of peaks that grew in the garden. I remember my aunt told me that she always put it in the middle of the sandwich and eat at lunch in the factory, when she still lived in Torino di Sangro, the birthplace of my mother.

A simple omelette, full of flavor and memories:

Omelet with turnip tops
 
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Omelet with turnip tops recipe from family tradition. Handed down from mother Abruzzo
Autore:
Ricetta: Second Course
Cucina: Italian
Ingredienti
  • 5 eggs
  • 1 bunch of turnip tops
  • 60 g of grated cheese
  • parsley as much as necessary
  • salt as much as necessary
  • extra virgin olive oil
  • 1 clove of garlic
Preparazione
  1. Wash the tops and remove the outer leaves.
  2. Cut them into pieces.
  3. In a pan fry with a little oil a clove of garlic
  4. Combine the tops, a little salt and cook for a half hour, adding water if necessary.
  5. Beat the eggs with the cheese, parsley and a pinch of salt, pour the mixture over the vegetables and cook for 5 minutes, then flip it over and cook another 5
  6. minutes on the other side.

Well … how my aunt did, I put it  a slice a sandwich in the sandwitch.

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Spelt with aromatic herb with chicory

Spelt with aromatic herbs on a bed of chicory

Hola! For today’s post I was inspired by the recipe which is located behind the pack of the food.

Some time ago I cooked spelt and  I had  half a pack to finish. Turning round and round, I realize that behind the pack there was a fantastic proposal for how to cook it! Good! I have reviewed all according to my taste and here it is a wonderful and healthy receipe, Spelt with aromatic herbs with chicory:

Spelt with aromatic herbs on a bed of chicory
 
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Spelt with aromatic herbs on a bed of chicory, first healthy and tasty
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 250 g of spelt
  • 1 carrot
  • 1 bay leaf
  • 1 sprig of rosemary
  • parsley to taste
  • herbs (thyme, marjoram, sage grass)
  • 2 tablespoons of tomato puree
  • 1 bunch chicory
  • 1 onion
  • salt to taste
  • extra virgin olive oil
Preparazione
  1. Wash and slice the chicory.
  2. In a skillet, brown the sliced ​​onion and add the chicory previously.
  3. Season with salt and cook over medium heat for about 30 minutes, covering it with the lid, turning occasionally and adding a bit 'of water if necessary.
  4. Cook the spelt in boiling salted water for 40 minutes (mine did not require soaking)
  5. Combine the cooking water a carrot cut in half, passata, bay leaf, rosemary and a drizzle of oil.
  6. At the end of cooking cool water in its spelled, drain and season with olive oil, chopped herbs, parsley and a sprinkling of parsley.
  7. Accompany it with the chicory

 

Spelt with aromatic herbs on a bed of chicory image 1 Spelt with aromatic herbs on a bed of chicory image 2 Spelt with aromatic herbs on a bed of chicory image 3 Spelt with aromatic herbs on a bed of chicory image 4

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Orange Marmalade

Orange marmalade

Finally I did some of my spare inevitable jams in the pantry. I really like  jam in the morning and since it is still the season of oranges and I had never done, I tried the experiment, and it failed. A delicious taste flavored jam and accentuated by the peel.

To this I must again thank Paola, a cousin of my husband, now you know!

In fact, I asked her in the first place, in the web there were various ways of doing it. She is the only one in the family who prepares jams.

So I followed  directions, removing the peel and holding it by hand, being careful to remove all the existing white part that otherwise would give a bitter taste.

Here is the orange marmalade:

Orange Marmalade
 
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Orange marmalade, made with oranges to natural seasonal
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 1.2 kg of oranges absolutely natural and of excellent quality (whole weight of the orange)
  • 500 g of sugar
  • Juice of one orange
  • 1 glass of water
Preparazione
  1. Carefully wash the oranges, peel with a vegetable peeler and set aside the zest
  2. Cut across the white part with a knife to remove the peel and also the inner strands that are removed.
  3. Cut the flesh into small pieces and place in a saucepan with the zest, the juice of an orange and a glass of water.
  4. Bring to a boil and after 5 minutes add the sugar.
  5. Stir often and cook the jam almost 2 ore.Put it in sterilized jars, seal very well and boil for 5 minutes.
  6. Let them cool in the water boiling.

To make it I used my usual method, which does not separate myself, since I have never had problems.

I’m interested also to other preparations of orange marmalade, I think next year I’ll try  an other method!

Bye bye

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Pasta with spinach and philadelphia

Short pasta with spinach and philadelphia

I know philadelphia again, I have not taken the craze, do not worry.

Since the pairing in sofficini was a success, I’m here to make a small pasta for dinner short pasta with spinach and philadelphia. Yes, because these are made in the first second, they are light and therefore  suitable for dinner:

5.0 from 1 reviews
Pasta with spinach and philadelphia
 
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Short pasta with spinach and philadelphia, save dinner fast and complete
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 100 g of spinach in cream
  • 1 shallot
  • 100 g of Philadelphia
  • extra virgin olive oil to taste
  • salt to taste
  • 320 g short pasta (such as the Italian penne)
Preparazione
  1. Blanch the spinach in salted water, drain and sauté them with a little shallot, oil and blend.
  2. Philadelphia mix with the spinach mixture to make a smooth paste.
  3. Cook pasta al dente in salted water and toss in the cream cheese and spinach.
  4. Serve with a drizzle of olive oil and parmesan.

I know that this is an obvious and simple pasta, but  if you do not have an idea on what to do, now yes! … Hello everyody and Happy weekend!

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Paccheri stuffed salmon and philadelphia with bechamel sauce

Paccheri stuffed salmon and philadelphia with bechamel sauce

This is a recipe wonderful according to my taste. It’s perfect for Sunday lunch or for a delicious dinner. In fact, that’s what we prepared on Sunday.

Finally came the sun, they could not be more:

Here paccheri stuffed salmon and philadelphia with bechamel sauce flavored with ginger:

Paccheri stuffed salmon and philadelphia with bechamel sauce
 
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Paccheri stuffed salmon and philadelphia with bechamel sauce flavored with ginger, delicacy at the table with a twist.
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g of paccheri
  • 150 g of salmon affumincato
  • 200 g of Philadelphia
  • 400 g of white sauce
  • chives to taste
  • salt to taste
  • bread crumbs as required
  • ginger to taste
For beschamel sauce
  • 40 g of butter
  • 40 g of flour type 00
  • 400 ml of milk
Preparazione
  1. In a bowl, mix well philadelphia previously cut into small pieces.
  2. Combine the finely chopped chives and a pinch of salt
  3. Leave the cream
  4. Prepare the sauce. (see here)
  5. Cook paccheri in boiling salted water for just 5 minutes, drain and fill with the cream of salmon obtained
  6. Grease a baking dish and arrange the paccheri standing up with the sauce over
  7. Sprinkle with bread crumbs and ginger, bake for about twenty minutes until the crust is formed.

For this you need to make compliments to my husband because during the preparation I did not feel well, so he cautiously help me and me lying, he followed all the instructions and prepared them in the end … he was good at it?

 

Bye bye

Paccheri stuffed salmon and philadelphia with bechamel sauce image 1 Paccheri stuffed salmon and philadelphia with bechamel sauce image 2 Paccheri stuffed salmon and philadelphia with bechamel sauce image 3 Paccheri stuffed salmon and philadelphia with bechamel sauce image 4

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Cream of peas

Cream of peas

Today’s recipe is a great cream of peas, velvety and light, suitable for young and old people, here it is:

Cream of peas
 
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Cream of peas, green creaminess of legumes that also likes to children
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
  • 500 g of frozen peas purposes (if you have them too fresh)
  • 100 ml of milk
  • extra virgin olive oil to taste
  • 1 shallot
  • parsley to taste
  • enough water
  • grated cheese to taste
Preparazione
  1. Slice the shallots into thin slices
  2. Combine the frozen peas and fry a couple of minutes with scallions.
  3. At this point, add the milk and cover flush with the peas with water.
  4. Sprinkle with parsley, bring to a boil and add salt.
  5. Cook about a half hour, if too dry add a little water
  6. After cooking, blend well with the immersion blender and add a little milk if you feel the mixture is too dry.
  7. Go all the passes or vegetables in a colander to remove the skins.
  8. Serve with a drizzle of olive oil and a good sprinkling of cheese.

 

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Small pasta gorgonzola and chard

Small pasta gorgonzola and chard

This receipe reminds me when I was a child! It ‘s a favorite pasta shape to me, my mom made ​​myself often with tomato sauce (Childhood memories).

Since we gave kindly gorgonzola and we do not like very much, I decided to make us receipe of pasta, for dinner insured, pasta with gorgonzola and beets:

Small pasta gorgonzola and chard
 
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Small pasta gorgonzola and chard, a first for big tasty reminiscent of the small
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g of small pasta
  • 5-6 large leaves of chard
  • 100 g of gorgonzola (blue cheese)
  • extra virgin olive oil
  • 1 shallot
  • 1 clove of garlic
  • salt to taste
  • grated cheese to taste
  • pepper to taste
Preparazione
  1. Boil for ten minutes in salted water the beets
  2. Drain and Cook them with the garlic, shallot and a clove of garlic for Twenty Minutes.
  3. Cook the pasta in salted water, drain and toss with the beets and gorgonzola cheese
  4. Serve with grated cheese and Lovely, a little olive oil and a sprinkling of pepper.

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