Tag: preparation

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Small ridged pasta with peas and smoked cheese

Small ridged pasta with peas and smoked cheese

Hola guys! how are you? Here is pulled forward, sometimes I seem to lose the light of reason and I pissed, but then I take the reins … uffff ….

Today’s recipe is great, also liked to Romina … anyway, Let’s go to the recipe, Small ridged pasta with peas and smoked cheese:

Small ridged pasta with peas and smoked cheese
 
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Small ridged pasta with peas and smoked cheese, quick and easy recipe that appeals to children
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
  • 320 g of Small ridged pasta (In Italy it is called "ditalioni rigati")
  • 30 g of peas (also frozen)
  • 120 g of smoked
  • A knob of butter
  • pepper to taste
Preparazione
  1. Boil peas in salted water for 15 minutes.
  2. Add pasta and cook for the time indicated on the package (usually 10 minutes)
  3. Meanwhile, cut cheese into cubes and melt it in a pan with a knob of butter.
  4. Drain the pasta and dress with the cheese melted.
  5. Mix well and sprinkle with a little 'pepper.
  6. Serve hot

Small ridged pasta with peas and smoked cheese image 1 Small ridged pasta with peas and smoked cheese image 2 Small ridged pasta with peas and smoked cheese image 3

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Little Baskets of puff pastry cauliflower and smoked cheese

Baskets of puff pastry cauliflower and smoked cheese

How are you? here quite well ! I give the STOP to desserts and plenty of space to  “normal” kitchen, as you can see . We have a house full of panettone to finish , biscuits and chocolates galore … aiutoooo ! In the blog there will be more ‘ light recipes , I promise!

Another recipe with puff pastry. It was made ​​with puff pastry, cauliflower and smoked cheese.

Baskets of puff pastry cauliflower and smoked cheese
 
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Baskets of puff pastry cauliflower and smoked cheese, easy appetizer or side receipe light and delicate.
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • a roll of puff pastry
  • half boiled cauliflower
  • 6 slices of smoked cheese
Preparazione
  1. Clean and cut cauliflower
  2. Blanch twenty minutes in salted water
  3. Cut the puff pastry with which we are going to cover the molds for muffins
  4. Drizzle with a little oil half 'of cooked cauliflower
  5. Put it in the baskets of pastry crushing it a bit with a fork and break up over the scamorza
  6. inform at 200 ° C for 15 minutes.

 

Baskets of puff pastry cauliflower and smoked cheese

basket cauliflower and scamorza perspective basket cauliflower and scamorza tris

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Lentil stew

Happy New Year everyone! And with lentils stewed many many money at all!

In this post I will be very fast, because I hope as much as possible to be able to take over the reins of this blog, because lately the child did not give me respite, when the kids are sick there is none for anybody.

I would post and do a lot of recipes, today is the birthday of my popes and are not even able to make a cake.

Since the last post of the year I have not been able to consider their own, at least the first I will devote myself with all my heart. The lentils are auspicious and you bring especially health and serenity ‘, (then if you take even a little’ of euro even better).

Lentil stew
 
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Lentil stew, recipe for this rich side dish of vegetables. Excellent serve with cotecone as good tradition of fine and start the new year !.
Autore:
Ricetta: Side dish
Cucina: Italian
Serves: 4
Ingredienti
  • 250 g of lentils
  • 1 carrot
  • 1 shallot
  • 1 celery
  • 3-4 tablespoons of tomato puree
  • vegetable broth to taste
  • parsley to taste
  • salt to taste
  • extra virgin olive oil
  • Bay leaf
Preparazione
  1. Soak the lentils for a few hours in warm water, then drain and rinse.
  2. Finely chop the shallots, carrot and celery and sauté them with a little oil.
  3. Add the lentils and cover with vegetable broth.
  4. Sprinkle with parsley, add a bay leaf and the tomato puree.
  5. Season with salt and cook for about an hour and a half, adding vegetable broth if necessary.

 

Lentil stewLentil stew photo 2Lentil stew photo 3

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Fashion cupcake with yogurt and chocolate

cupcakes yogurt cioccolato fashion

First of all, in this post I do my warmest Christmas wishes to the web world, as this blog will take a little break.

I wish you my best wishes for a HAPPY HOLIDAYS to you and your families.

Going back to yesterday, I wanted to do  some delicious yogurt and chocolate cupcakes that the daughter of my friends graciously helped decorate.

She is a very imaginative child and decorated them in a fashionway!

Yogurt and chocolate cupcakes fashion
 
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Yogurt and chocolate cupcakes fashion, fashionable and sweet
Autore:
Ricetta: Dessert
Cucina: American
Serves: 7
Ingredienti
  • 100 g of flour type 00
  • 1 egg
  • 100 g of dark chocolate
  • 1 knob of butter
  • 50 g of sugar
  • 40 ml of oil
  • 1 cup of yogurt to coffee
  • 1 cup of coffee
  • a knob of butter
  • 1 teaspoon of baking powder
  • For the frosting
  • 250 g of fresh cream
  • 250 g ricotta
  • 70 g of icing sugar
  • food coloring if desired
Preparazione
  1. Melt the chocolate in a double boiler with a knob of butter.
  2. Mix the flour with the sugar and a teaspoon of baking powder
  3. Emulsify the egg in a bowl with the oil, add the melted chocolate to cool and previously made ​​yogurt.
  4. Add the flour and a cup of coffee.
  5. Mix well and pour into molds.
  6. Preheat oven to 180 ° C and cook for 18 minutes.
  7. Prepare the frosting.
  8. Fit good cold cream from the refrigerator.
  9. Combine the icing sugar to ricotta and mix well until you obtain a smooth cream.
  10. Combine the cream sauce by mixing the dye with from top to bottom so as not to disassemble the cream.Let them refrigerator
  11. Place fronsting in a piping bag and decorate cupcakes before serving.

 

Yogurt and chocolate cupcakes fashion Yogurt and chocolate cupcakes fashion Yogurt and chocolate cupcakes fashion

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Patties Pumpkin

Patties Pumpkin

Today I propose a recipe that can be part of the Christmas appetizers: pumpkin cupcakes.

TO you:

Patties Pumpkin
 
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Patties Pumpkin, sweet and salty
Autore:
Ricetta: Appetizer
Cucina: Italian
Ingredienti
  • 200 g pumpkin flesh
  • 100 g ricotta
  • 40 g of grated cheese
  • 30 g of bread crumbs
  • parsley as baasta
  • salt to bast
  • 1 egg
  • a pinch of nutmeg
  • extra virgin olive oil
Preparazione
  1. Steam or roast the flesh of the pumpkin
  2. Mash with a fork together with ricotta
  3. salt
  4. Add egg, cheese, grated bread, nutmeg and parsley.
  5. Mix well until a homogeneous mixture.
  6. Oleare muffin molds and puta little of the mixture
  7. Bake at 180 ° C for 20 minutes

I’m tired, it was a tough day.

With the holidays I will rest.?!?!?!. Greetings to all, meanwhile, now I look backoff reply, let’s see how it is! hello hello….

Patties Pumpkin first floor Patties Pumpkin open Patties Pumpkin Patties Pumpkin on the left Patties Pumpkin tris

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Little basket of bresaola carpaccio with parmesan and fennel

Basket of bresaola carpaccio with parmesan and fennel

Here’s a dish that could be part of an Christmas appetizer: a basket of dried beef carpaccio with parmesan and fennel and generous shavings of grana padano, voilà:

Basket of bresaola carpaccio with parmesan and fennel
 
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Basket of bresaola carpaccio with parmesan and fennel, Tasty and particularly enriched with fennel.
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
for the basket of grain:
  • 80 g of grated cheese
Inside:
  • fennel sliced
  • 3 slices of bresaola
  • extra virgin olive oil
  • grana padano cheese
  • pepper as much as necessity
Preparazione
  1. Preheat a non-stick pan, sprinkle the base with grated cheese and wait for a minute to melt and combine.
  2. Lift the edges and remove from the heat, immediately place it upside down on a bowl and let it cool.
  3. Meanwhile, cut and serve with a drizzle of olive oil fennel and dried beef.
  4. Take out the trash, lean over rosettes of bresaola, and beautify healthy alongside the fennel and shaved parmesan cheese.
  5. Sprinkle with pepper and serve.

 

Basket of bresaola carpaccio with parmesan and fennel Basket of bresaola carpaccio with parmesan and fennel Basket of bresaola carpaccio with parmesan and fennel side up Basket of bresaola carpaccio with parmesan and fennel distributing

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Cauliflower quiche or pie dough brisè stuffed with cauliflower

Cauliflower quiche

Hello everybody!.

Today’s recipe starring cauliflower, quiche or pie with cauliflower pasta brisa stuffed with cauliflower. Me and my husband love it, but we do not text, because we are herbivores!

I must say that my daughter instead surprised us, She ate it boiled! 🙂 Or mom!! However, I am convinced that it was a fluke, certainly she did’nt know what she was doing .. hahah

I thought to cook a quiche with pasta brisa

Pasta brisa is easy to make at home, but for those are in a hurry  It’is useful that is located on the bank of the supermarket! here’s how I did it:

Cauliflower quiche with pasta brisa :

Cauliflower quiche or pie dough brisè stuffed with cauliflower
 
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Cauliflower quiche or pie dough brisè stuffed with cauliflower
Autore:
Ricetta: Second course
Cucina: Italian
Ingredienti
  • 1 roll of pasta brisa
  • 200 g of boiled cauliflower
  • 2 mozzarella
  • 1 egg
  • 1 pinch of salt
  • parsley
  • 30 g of grated cheese
Preparazione
  1. Boil for about 30 minutes in salted water cauliflower previously washed and cut into pieces.
  2. Weigh 200 g and crush with a fork.
  3. In a bowl mix the egg with a pinch of salt and grit.
  4. Combine the cauliflower
  5. Sprinkle with parsley and add the diced mozzarella.
  6. Spread roll dough into a baking pan, pour the mixture inside and close the ends of the pasta brisa.
  7. Bake at 200 ° C for 15 minutes!

A pie is excellent and in my opinion also appreciated by children as the strong flavor of the vegetable is somewhat camouflaged by cheese…

Good week to everybody!

Cauliflower quiche image 1 Cauliflower quiche image 2 Cauliflower quiche image 1

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Sticks of Polenta Fried

Sticks of Polenta Fried

The polenta is corn mush

Have you ever thought to make polenta fried? It’s  phenomenal, one leads to another and the cooking is healthy because it’s in the oven!
Initially I made it in the pan but it didn’t  give the same result, voila’ the receipe: Sticks of Polenta Fried

Sticks of Polenta Fried
 
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Sticks of Polenta Fried. Quick, delicious and not throw anything
Autore:
Ricetta: Appetizer
Cucina: Italian
Ingredienti
  • Polenta advanced the day before
  • bread crumbs as required
  • extra virgin olive oil to taste
  • salt to taste
Preparazione
  1. Cut polenta into thin slices like French fries
  2. arrange on baking
  3. Sprinkle with bread crumbs
  4. sprinkle with a little olive oil and a pinch of salt
  5. Bake at 200 ° C for about 20 minutes turning at least once
  6. Remove from the oven as soon as they are beautiful red.
Note
I did not put the amount because it depends on how much you have polenta the day before

As always we are fast! ahahahaha

If there was a tax on time would somehow, it seems that today is the most valuable asset!

Some time ago I saw an interesting film “Timeline,” you have you seen? Everyone was paying anything to survive over time. People had a bracelet on their wrist which measured everything, it was anchored at one and the unit of measure was just  time! Finished the AA arrangement was paid with the same life! hallucinating!

I do not like science fiction, but sometimes they make me think, do you remember “Star Trek”? when they spoke with the remote phones and two-way radios? think about where we are today with technology and it’s only been 20 years. Our phones are everything and if you want you can also see, just get the video! I’m waiting for teleport….ahahahah 🙂

The world runs, technology is running, time is running out … and we run? maybe too much!

kisses Kisses

Sticks of Polenta Fried image 1 Sticks of Polenta Fried image 2 Sticks of Polenta Fried image 3

 

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Penne with chard and ricotta cheese

Penne with chard and ricotta cheese

The Chard!!!Here is a receipe  for a light dinner and different from the usual light: Penne with chard and ricotta cheese

Penne with chard and ricotta cheese
 
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Penne with chard and ricotta cheese, main dish with vegetable seasoning alternative to the usual spinach and ricotta cheese
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 1 small bunch of chard
  • 80 g of ricotta cheese (soft white Italian cheese)
  • 220 g of pasta type penne
  • extra virgin olive oil q.b.
  • 1 onion
  • 1 clove of garlic
  • grated cheese
Preparazione
  1. Wash and chop the bunch of chard.
  2. Soak them for 20 minutes in salted water
  3. Drain.
  4. Sauté in a pan with a little oil, garlic and onion and put vegetables to taste.
  5. Finish cooking for about 15 minutes and season with salt
  6. When cooked, blend everything
  7. Cook the pasta in salted water
  8. Meanwhile, combine the ricotta cheese pureed vegetables and mix well with a little oil.
  9. Drain the pasta and serve with the sauce obtained.
  10. Sprinkle with grated cheese

This receipe  is born because I need to invent something to tuck the fateful vegetables to my little girl and  because I had already advanced from lunch.

So it works even a little recipe recycling … it’s different from the usual cream cheese and spinach.

It does not matter if then she saw my white pasta and wanted that in the end I swapped the plate of penne with vegetables ,What can you do .. the children are like so!

Now I go to bed, hints of influence on me!  …. byebye

Penne with chard and ricotta cheese image 1 Penne with chard and ricotta cheese image 2 Penne with chard and ricotta cheese image 3

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Small potato dumplings with kamut flour

Small potato dumplings with kamut flour

An idea or an alternative to regular potato dumplings? kamut flour dumplings! You have to try

Small potato dumplings with kamut flour
 
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Small potato dumplings with kamut flour, They are delicious and lighter gnocchi made with traditional flour kamut flour because it is very digestible.
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
  • 800 g of potatoes in white paste
  • 400 g kamut flour approx
  • one teaspoon fine salt
  • 3-4 bay leaves
  • 2-3 Sage leaves
  • Marjoram to taste
  • butter as needed
Preparazione
  1. Cook the potatoes for about 20-30 minutes over medium heat. Attention to ensure that you do not split or you make with water and it will be difficult to get drumplings.
  2. Drain and peel potatoes, put them in the potato masher while still warm, season with 1 teaspoon salt and add the flour.
  3. The amount of flour is relative because it depends on how potatoes take
  4. Knead until you have a smooth and homogeneous dough.
  5. Form cylinders and cut into chunks that form the dumplings
  6. Boil water with little oil, season with salt and toss drumplings
  7. When they afloat are ready
  8. In a saucepan melt butter with herbs and put on drumplings
  9. Sprinkle with grated cheese and serve.
Note
They are delicious and lighter gnocchi made with traditional flour kamut flour because it is very digestible.

A trick is to freeze them: they are posted on a floured tray and store in freezer covered with plastic wrap and leave it for 4-5 hours.

If you want to use right away it will be easier to immerse in boiling water because it will retain their shape, or else you can put in a bag and store them in the freezer for a next use!

Today is a beautiful rainy day than like me! We have just returned from a dinner together to celebrate the wedding anniversary of the in-laws.

byebye

Small potato dumplings with kamut flour image 1

Small potato dumplings with kamut flour image 2

Small potato dumplings with kamut flour image 3

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Prepare short pastry

The short pastry is the basis of many cakes.

This is the traditional recipe, simple and very easy.

Even if you’ve never prepared, following the directions you will be released immediately at the first shot.

Prepare the short pastry
 
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The short pastry, simple and easy recipe to prepare the short pastry, the basis of many cakes
Autore:
Ricetta: Dessert
Cucina: italian
Ingredienti
  • 300 g. white flour
  • 150 g. of butter
  • 150 g. sugar
  • 1 whole egg
  • 1 egg yolk
Preparazione
  1. Mix the flour with the sugar and the yeast.
  2. Add the melted butter, egg, egg yolk and a pinch of salt.
  3. Knead quickly to obtain an homogeneous dough.
  4. Give it the shape of a ball, wrap in plastic wrap and place in refrigerator for half an hour
Note
If the dough is too soft, add flour to taste and reimpastate.

 

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The mascarpone cream

How to prepare the mascarpone cream, it’s tasty, excellent for garnish and drench sweet soft paste.
Normally used in the tiramisu preparation, Italian typical sweet with coffee and cookies, or to accompany the Pandora during Christmas.

The mascarpone cream
 
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The mascarpone cream, a delicious cream to use in various recipes, but in particular for the tiramisu and to enrich the sweets of the Christmas holidays
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 300 g. mascarpone
  • 3 eggs
  • 100 g. sugar (6 tablespoons)
  • salt
  • 1 tablespoo of marsala (optional if you want)
Preparazione
  1. Separate the egg yolks from the egg whites.
  2. Mix the egg yolks with the sugar until mixture is smooth.
  3. Whip the egg white until stiff.
  4. Add a pinch of salt to the egg whites and stirring from the bottom up stir in the sugar and egg yolks.
  5. Always stirring constantly, add mascarpone little by little until you get a soft cream and tasty.
Note
A pleasure to add a spoonful of dessert wine or marsala cream to enhance flavor