Tag: second course

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stuffed cabbage rolls

Hello guys and happy mew year! How are you!

Here a traditional receipe typical of Bergamo!

stuffed cabbage rolls
 
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stuffed cabbage rolls, a tipical italian dish from bergamo province
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 6
Ingredienti
  • 1 small cabbage
  • 350 g of ground beef
  • 150 g stuffing for salami
  • 40 g of grated cheese
  • 30 g breadcrumbs
  • salt to taste
  • extra virgin olive oil
  • 1 egg
  • nutmeg to taste
Preparazione
  1. Clean the cabbage leaves peeling off one by one and rinsing them under running water.
  2. Blanch in boiling salted water. (The ideal to have the cabbage with its brilliant green color is to use, to make it boil, the quality of starting and cold with ice.)
  3. Drain the leaves, let them cool and dry.
  4. Prepare the filling.
  5. Combine the ground beef stuffing salami.
  6. Add egg, cheese and bread crumbs.
  7. Add salt and a pinch of grated nutmeg.
  8. Shape into balls, fill each cabbage leaf and close like a bundle.
  9. Grease a baking dish with oil for good.
  10. Switch each roll in bread crumbs and lay it in the pan along with some small leaf here and there.
  11. Bake at 180 ° C for about 25 minutes, until golden.

Happy 2015 to everybody!

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Barley meatballs with pesto

Good Morning !!!!!

Today I propose a recipe different from the usual ones, and I flashed in mind one day that I did not know how to cook barley.

As a cereal that does very well and also replaces the flesh, it’s good to introduce it in the diet, as an alternative to the usual cheese or meat, Here the receipe :

Meatballs barley pesto
 
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Meatballs barley pesto, fresh, good, tasty, yummy and crispy
Autore:
Ricetta: Secondo piatto
Cucina: Italian
Ingredienti
  • 150 g of pearl barley
  • 1 bay leaf
  • 1 carrot
  • 1 small tomato
  • 2 tablespoons pesto (I made ​​at home)
  • 70 g breadcrumbs
  • 1 egg
  • extra virgin olive oil to taste
  • salt to taste
Preparazione
  1. Soak in warm water barley (unless it is written on the package that it is not necessary)
  2. Rinse well and boil in salted water with a broken tomato, 1 carrot and a bay leaf.
  3. Cook about 30 minutes, until cooked, drain and remove the tomato carrot and bay leaf.
  4. Place in a bowl, drizzle with two tablespoons of pesto, combine the egg and bread crumbs.
  5. Shape into balls and roll in breadcrumbs.
  6. Grease a baking sheet with oil, place the balls and cook in the oven at 200 g for 20 minutes, turning them over.
  7. They will be ready when it will be well flushed.

 

ps: These are are approximately for 10 meatballs, depending on the size you want to give.
I didn’t intentionally wanted to add grated cheese because there is already enough in pesto. Just breadcrumbs and will be tasty!

Good peaceful weekend to everybody!

I close my week here which was really heavy! byebye

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Sliced ​​chicken curry peppers

Hello guys and Good Monday!

Today a receipe of chicken!

As I said in the last post, I came back from Abruzzo with a lot of tipical products, one of these are peppers.

Here the receipe:

Sliced ​​chicken curry peppers
 
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Sliced ​​chicken curry peppers, a dish of chicken and tasty alternative
Autore:
Ricetta: Second Course
Cucina: Italian
Ingredienti
  • 4 slices of chicken breast
  • 3 small sweet peppers (red for me)
  • Bread crumbs as required
  • extra virgin olive oil
  • 1 clove of garlic
  • salt to taste
  • curry and parsley to taste
Preparazione
  1. Cut the peppers into thin strips, place in a greased pan with a little oil.
  2. Cut the slices into strips of chicken and bake at 180 degrees for about 5mins

Good Week to everybody!

Sliced ​​chicken curry peppers Sliced ​​chicken curry peppers curry 3 Sliced ​​chicken curry peppers curry 2

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Toasted cheese

Here I am, after a long absence that has a just cause … beach holidays, it was finally time! I went to Abruzzo, the native village of my mother, where I used to go on holiday when I was a child to my grandmother’s house.

Can you imagine the happiness!

As you can see I’m back with a lot of local products, including a fantastic cheese, cow semi-hard cheese that we used to make roast.

This post is not intended to be a recipe, partly because everybody can make roasted cheese, it is just to share a dish I ate and that always reminds me of my vacation, in fact  It was my favorite dinner on Holiday.

Can I still give an idea to those who want to make something tasty in the evening or at least turn a dinner of cheese into something different with one move:

Toasted cheese
 
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Toasted cheese, simple, fast, easy and good
Autore:
Ricetta: Second Course
Cucina: Italian
Ingredienti
  • Cow cheese semi hard paste
  • non-stick frying pan
Preparazione
  1. Cut the cheese slices about half a centimeter thick, not too thin.
  2. Heat the pan very well or grill pan, place the slices and turn them after a few seconds.
  3. Serve still hot and well roasted.

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Salmon in sesame crust

Ciaoooo !!!! Today it is sunny !!! wow … and I can not wait to set foot where I say !!!!!!!!

After this parenthesis, I leave you a really easy recipe and it’s also excellent for meat, in fact I made it with chicken breast.

The idea to make even the breaded salmon in sesame comes from a friend of mine, sometimes we exchange of quick and easy recipe suitable for the whole family.

Here you go:

Salmon in sesame crust
 
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Salmon in sesame crust, crunchy on the outside and soft on the inside
Autore:
Ricetta: Secondo piatto
Cucina: Italiana
Serves: 4
Ingredienti
  • 4 salmon steaks
  • Sesame to taste
  • 1 clove of garlic
  • extra virgin olive oil
  • salt to taste
Preparazione
  1. Wash the salmon, cut it off if there are bones and the skin underneath.
  2. Grease a baking pan with oil, add the garlic.
  3. Salt a little the surface of the salmon
  4. Breaded salmon in sesame
  5. Put in baking dish and cook in oven at 180° C for about 25 minutes.

 

The salmon will acquire an amazing taste! soft on the inside and crunchy on the outside !!!

Good week !!!

Salmon in sesame crust photo 3 Salmon in sesame crust photo 2 Salmon in sesame crust

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Ratatouille fast

Here a vegetarian receipe! Light and yummy!

Ratatouille fast
 
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Ratouille, quick preparation of a tasty mix of vegetables
Autore:
Ricetta: Second Course
Cucina: french
Ingredienti
  • 2 zucchini
  • 1 eggplant
  • 1 red pepper
  • 1 yellow pepper
  • 3 purple carrots
  • extra virgin olive oil
  • 1 clove of garlic
  • 1 shallot
  • coarse salt to taste
  • marjoram
  • parsley to taste
Preparazione
  1. Cut all the vegetables in juienne, more or less subtle, as you prefer.
  2. In a wok kitchen, put the oil, sauté the garlic and shallots sliced ​​previously.
  3. Add the vegetables, sprinkle with marjoram, parsley and salt.
  4. Cook the vegetables for about twenty minutes making stir-fry over medium heat without adding water if possible.

 

Bye bye

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Monkfish stew flavored with ginger

Hello!! How are you getting?? Here we are waiting for holidays and relaxation!
Meanwhile, We console ourselves with some of good food.

This is a fantastic recipe, simple but great effect I flashed immediately to mind when I spotted the fish counter at once fantastic pieces of monkfish, fish of great quality as well as my favorite.

Here is the recipe:

Monkfish stew flavored with ginger
 
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Monkfish stew flavored with ginger, according to refined and delicately flavored fish
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 4
Ingredienti
  • 300 g of diced monkfish
  • 1 clove of garlic
  • 1 shallot
  • About 10-15 cherry tomatoes
  • 2 medium potatoes
  • salt to taste
  • extra virgin olive oil to taste
  • parsley to taste
  • some olive oil
  • ginger to taste
  • half a glass of white wine
  • enough flour
Preparazione
  1. Fry in a little oil with a clove of garlic finely chopped shallots.
  2. Add the tomatoes cut in half and cut the potatoes into small cubes.
  3. Season with salt and sprinkle with parsley and cook for about twenty minutes, if necessary add a little water.
  4. Aside flour and salt the pieces of monkfish.
  5. Cook them in a little hot oil until golden, about 5 minutes.
  6. Drain and dry with paper towels.
  7. Lastly, add them to the potatoes and tomatoes, adding the olives, sprinkle with ginger and cook for another 10 minutes, adding a little white wine.

 

My husband has paired with the Trentino Lagrein rosé.

I greet you and wish you a nice weekend

Monkfish stew flavored with ginger photo 2 Monkfish stew flavored with ginger

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Dried beef dumplings and rice

Here’s a new post! Very simple to do, a different idea for an appetizer or a second fresh and light!

This recipe is flashed to my mind yesterday while we were having a quiet walk on the river Adda! I did last night for dinner.

On the river Adda beautiful landscape: drizzle, fishing, geese and swans!
How beautiful is the rain in the summer!

Voila the recipe, dried beef dumplings and rice:

Dried beef dumplings and rice
 
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Dried beef dumplings and rice. Simple, fresh and tasty
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 2
Ingredienti
  • 100 g of dried beef
  • 2 handfuls of rice
  • some cherry tomatoes
  • black olives
  • oregano parsley to taste
  • salt to taste
  • extra virgin olive oil
  • chives to tie bundles
Preparazione
  1. Boil the rice in salted water
  2. Cut the tomatoes into small pieces
  3. Combine the chopped olives, salt and drizzle with olive oil, parsley and oregano.
  4. Drain the rice, mix it with cherry tomatoes and olives and mix.
  5. Take three slices of bresaola, approach them, put a couple of tablespoons in the center, close to the center and tie with a little 'of chives.
  6. Arrange on a serving dish, prepare and decorate with grated parmesan cheese.

See you soon!Bye..bye..

Dried beef dumplings and rice photo 2 Dried beef dumplings and rice

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Sea bream baked with vegetables

Hello! This is a light receipe! Healthy with vegetables! Voila’!

Sea bream baked with vegetables
 
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Sea bream baked with vegetables, a refined fish with a delicate outline
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 2
Ingredienti
  • 2 medium sized bream
  • half eggplant
  • a large potato
  • 2 carrots
  • 2 zucchini
  • extra virgin olive oil
  • salt and pepper to taste
  • lemon juice enough
  • white wine
  • 1 clove of garlic
  • parsley to taste
  • bread crumbs as required
  • some olive oil
Preparazione
  1. Wash the bream and clean them (I bought them already eviscerated)
  2. Marinate for a few hours with an emulsion of olive oil, salt, lemon juice, white wine and pepper.
  3. Wash and cut all the vegetables into small cubes
  4. Grease a non-stick pan, sauté the garlic and cook about 10-15 minutes the vegetables with salt.
  5. Take a baking tray to anoint it with oil, arrange the vegetables on the floor, put on the bream previously salted inside and rubbed with garlic.
  6. Sprinkle with some olives and bread crumbs.
  7. Bake at 180 ° for 45 minutes until complete browning, if necessary by adding at the end a little water.

 

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Eggplant pizzas

Eggplant pizzas, second light and appetizing

Today I propose a recipe that is a bomb, then if light is considered as the second, maybe with vegetables or with a nice big salad is a great dinner!

Here is the recipe, eggplant pizzas:

Eggplant pizzas
 
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Eggplant pizzas, second light and appetizing
Autore:
Ricetta: Second Course
Cucina: Italian
Ingredienti
  • 1 eggplant
  • 4 balls of the scamorza (smoked even those who want to)
  • tomato sauce enough
  • grated cheese to taste
  • bread crumbs as required
  • oregano and basil to taste
  • extra virgin olive oil to taste
Preparazione
  1. Cut the eggplant into round slices
  2. Cook it a few minutes in a pan with a little oil
  3. Place the slices on paper towels.
  4. Lining the baking sheet and place the eggplant slices in a row.
  5. Season with salt and a tablespoon on each slice of tomato sauce
  6. Add the diced smoked cheese, oregano and basil.
  7. Sprinkle with grated cheese and bread crumbs.
  8. Drizzle with a little olive oil and dip it in the oven 10-15 minutes until it is melted scamorza.

 

Bye bye.

Eggplant pizzas photo 2 Eggplant pizzas Eggplant pizzas photo 3

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Meatballs with chickpeas

Goodmorning! This little ball are very yummy!!!!

Meatballs with chickpeas
 
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Meatballs with chickpeas, a simple and complete second course
Autore:
Ricetta: Second Course
Cucina: Italian
Ingredienti
  • 150 g of cooked chickpeas
  • 1 egg
  • 40 g of grated cheese
  • basil to taste
  • 30 g breadcrumbs
  • salt
  • olive oil as needed
Preparazione
  1. Mash the chickpeas with a drop of oil.
  2. Put them in a bowl
  3. Combine the egg, cheese, bread crumbs, basil and salt to taste
  4. Shape into balls and roll in breadcrumbs
  5. Grease a baking dish, arrange the meatballs and bake at 180 ° Cto 25 mnuti, turning them over halfway through cooking.

 

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Muffin omelette with asparagus

frittata muffin asparagi

Hola! how did you spent the weekend! Our weekend was very well, especially in a beautiful place and the weather was beautiful! With this sun and the hot taste of the sea guys!!

Here I am again with muffin omelette! I know that if I do a weekly column, I would have to put thousands. Here’s another idea, I also liked the fact that they blend the asparagus and the color they had! soooo tasty!

Muffin omelet with asparagus
 
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Muffin omelet with asparagus, savory muffins taste of asparagus
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 4
Ingredienti
  • 4 eggs
  • 1 egg white
  • 40 g of grated cheese
  • half a bunch of asparagus
  • 1 shallot
  • 1 clove of garlic
  • a little milk
  • extra virgin olive oil
Preparazione
  1. Clean and cut the asparagus into pieces by removing the final hard.
  2. Sauté the shallot and garlic clove, cut into small pieces.
  3. Add the asparagus and cook about twenty minutes.
  4. Transfer to a blender with a dash of milk
  5. Beat with a whisk the eggs with the egg white and cheese, season with salt.
  6. Put a little of the beaten eggs in the cups of the muffin alternating with a bit of asparagus.
  7. Bake at 200 ° C for 20 minutes.

Good week to everybody!

frittata muffin asparagi photo 4 Muffin omelet with asparagus photo3 Muffin omelet with asparagus photo2 Muffin omelet with asparagus