Autore: Antonio

Pubblicato il

hot appetizer of sea

hot appetizer of sea with tosted bread

We are running out ! Just a few days to Christmas ! Are you ready ? Today I propose a recipe  that we always do at New Year’s Eve when we have guests, but also just for us!It  was a discovery of my husband, he invented it . He decided to put it all in a pan over high heat and then He completely forgot it ,he  opened the bottle , he chatted with guests , he’s’ gone around the house and who has edited this appetizer . ? ? myself of course! hahaha … He tenderly calls it “little appetizer ” of warm sea, here it is: hot appetizer of sea.

hot appetizer of sea
 
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hot appetizer of sea, to start with the taste of the sea in the mouth
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • 250 g of squid rings
  • 250 g shrimp
  • 250 g of cuttlefish
  • 350 g of tomato puree
  • extra virgin olive oil
  • 1 clove of garlic
  • 1 onion
  • parsley as much as necessary
  • chili as much as necessary
  • a basil leaf
  • salt as much as necessary
Preparazione
  1. Sauté with a little olive oil a clove of garlic and sliced onion .
  2. Then add the tomato puree , salt , add a basil leaf and a pinch of red pepper ( fresh is best ) in this case it is good to cook it with the garlic and onion .
  3. Cook the sauce for 30 minutes on low heat making it shrink a little .
  4. At this point, add the fish previously cleaned and rinsed under running water.
  5. Sprinkle with parsley , season with salt and deglaze with white wine.
  6. Cook for 20-25 minutes to form a creamy sauce , if necessary , during cooking , stretch with a drop of water or vegetable broth better.
  7. At this point we're ready! Serve on toasted bread.

Today in my parents’ house I found a little book of jokes!.One joke a  day keeps the doctor away (well and truly’ apple pear ‘does nothing) … hahaha
This booklet found out my daughter, took us to Picasso. I liked it so much that I decided to take him home.
ahahha …. I greet you now, I’m going to read some jokes! there are beautiful! byebye and Happy Sunday!

antipasto di mare caldo antipasto di mare caldo impiattato antipasto di mare caldo con crostino

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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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Voulevant stuffed with cream of mushroom

Voulevant stuffed with cream of mushroomi

Here I am with my custom voulevant!! I know that I will open a special address book so much I love them.

We are also the perfect Christmas theme, because they are great to be presented with a small appetizer.The version that I propose today is the cream of mushroom!

Voulevant stuffed with cream of mushroom
 
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Voulevant stuffed with cream of mushroom. The flavor of the wood, creamy and warm
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
Preparazione
  1. Sauté the chopped shallots and garlic with a little oil, add the mushrooms, sprinkle with parsley and a pinch of salt, cook for half an hour sfumandoli with white wine.
  2. When cooked, blend them in a blender with the cream.
  3. Bake in preheated oven voulevant at 200 ° C for 10 minutes and fill them with mushrooms cream, Sprinkle with marjoram
  4. Serve with the creamy sauce is still warm

So tired! Today full day with the housework! The frenzy of these festivals is a little disorienting me .. well …. a salute to all those who pass by here and Good Sunday

Voulevant stuffed with cream of mushroom Voulevant stuffed with cream of mushroom image 2 Voulevant stuffed with cream of mushroom image 3 Voulevant stuffed with cream of mushroom image 4

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Voulevant ripieni con crema di funghi

voulevant con crema di funghi in vista

Eccomi qui di consuetudine con i miei voulevant!

Siamo anche in perfetto tema Natalizio, perche’ sono ottimi da presentare con un piccolo aperitivo apripasto.

La versione che oggi propongo è alla crema di funghi!

5.0 from 1 reviews
Voulevant ripieni con crema di funghi
 
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Voulevant ripieni con crema di funghi. Il sapore del bosco, cremoso e caldo
Autore:
Ricetta: Antipasto
Cucina: Italiana
Serves: 8
Ingredienti
Preparazione
  1. Rosolare lo scalogno tritato e l'aglio con un filo di olio,aggiungere i funghi , cospargere di prezzemolo e un pizzico di sale, cuocerli per una mezz'oretta sfumandoli con vino bianco.
  2. A cottura ultimata, frullarli nel mixer con la panna.
  3. Cuocere i voulevant in forno preriscaldato a 200°C per 10 minuti e riempirli di crema ai funghi.Spolverare con maggiorana
  4. Servirli con la cremina ancora tiepida

Un saluto a tutti quelli che passano di qua e Buona Domenica.

voulevant con crema di funghi in vista

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Voulevant salmone e panna

Voulevant salmon and cream

Eccomi di nuovo qui con i miei voulevant! Non s’era capito che mi piacciono un sacco vero??

Li trovo molto stuzzicanti e in piu’ sono un’ottimo finger food, insomma ci si puo’ sbizzarrire!

Voulevant salmone e panna:

5.0 from 1 reviews
Voulevant salmone e panna
 
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Voulevant salmone e panna, un ripieno raffinato
Autore:
Ricetta: Antipasto
Cucina: Italiana
Ingredienti
Preparazione
  1. Far rosolare lo spicchio di aglio e aggiungere il salmone tagliato a tocchetti, salare sfumare con bianco e cuocerlo 2 minuti, aggiungere la panna e la maggiorana, far restringere il sughetto per circa 5-10minuti.
  2. Far cuocere i vaulevant, toglierli dal forno, farli raffreddare un minuto e con un cucchiaio riempirli di questo sughetto.
  3. Spolverizzare di pepe e servire!

 

Qui nevica! benissimoooo! Voglio fare il pupazzo! (ma non ho il giardino 🙁  )

voulevant ripieni salmone voulevant ripieni salmone in fila

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Chicory tart

Chicory tart tris

Did you happen to be sutisfied because you make something that everbody eat as you want??? ahahaha yes!!!! Not to be repetitive, but tonight I was able to bring my daughter to eat chicory :)ahahah with a nice tart chicory.

Well .. my husband and I we would have also eaten simply sauteed or otherwise smooth , but for her it’s impossible.
Let’s say that you will not and the second time I buy it, other years I’ve never done and I regret it because in addition to being very good I found that has a taste that I really like.
I invented these little cakes, accomplices of the molds heart-shaped silicone with a heart and the little mouth of your puppies is conquered! So,  chicor tart:

Chicory tart
 
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Chicory tart, a good way to get children to eat vegetables and more. It fills the mouth and satisfies hunger. Great as an appetizer.
Autore:
Ricetta: Appetizer
Cucina: Italian
Ingredienti
  • 1 bunch chicory
  • 1 clove of garlic
  • 1 potato
  • extra virgin olive oil
  • 1 egg
  • 30 g of grated cheese
  • 30 g of fresh ricotta
  • 2 tablespoons of tomato puree
  • 20 g breadcrumbs
  • parsley to taste
  • salt to taste
Preparazione
  1. Bake a potato mash with a fork and set aside.
  2. Wash and slice the chicory, salt and cook with a little oil and a clove of garlic for about half an hour, basting if necessary with a little water.
  3. Blend the cooked chicory with 2 tablespoons of tomato puree
  4. In a bowl, put the chicory, the mashed potato, egg, cottage cheese, cheese, salt and parsley and mix well.
  5. Finally add grated bread.Form an homogeneous mixture, distributing it in cups or buttered muffin molds (if no silicon).
  6. Sprinkle the surface of each pie with little oil
  7. Bake in preheated oven at 200 ° C for 20 minutes.

Sell ​​like hot cakes! Until next time!

Chicory tart image 1 Chicory tart image 2 Chicory tart image 3

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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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Classic Lasagna with homemade pasta

Classic Italian lasagna in the dish

The traditional family plate we cannot say no, these are the lasagne was like my mom, grandmather was like, my aunt also, in short, the classic lasagna with homemade pasta :

Classic Lasagna with homemade pasta
 
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Classic Lasagna with homemade pasta, traditional Italian recipe
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
For the ragu'
  • 800 g of minced meat mixed choice
  • 1 onion
  • 1 clove of garlic
  • 1 stalk of celery
  • 1 carrot
  • extra virgin olive oil
  • aromas
  • salt as much as necessary
  • vegetable broth
  • red wine as much as necessary
  • nutmeg
  • 800 g of tomato puree
  • 2 hg Ham steak
For the white sauce
  • 90 g of butter
  • 90 g of flour
  • 90 g of grated cheese
  • 0.9 / 1 liter of milk
  • a pinch of salt
  • nutmeg
For the homemade pasta
  • 250 g of flour type oo
  • 250 g of re-milled durum flour
  • 3 eggs
  • 50-60 ml of milk
  • 30 ml of oil
  • 1 teaspoon salt
Preparazione
Prepare the sauce.
  1. Cut in small slices carrot, onion and celery and brown off them with a clove of garlic and a little oil in a pot.
  2. Put the meat and flavor it with some herbs ( rosemary, sage, bay leaves ) and salt
  3. Cooking for twenty minutes and deglaze with red wine.
  4. Put the tomato souce, season with salt , adjust with a little oil and cook over low heat for 2 hours, adding more vegetable broth if necessary .
  5. After that add the ham steak chop finely and add to the sauce and cook for another half and hour.
  6. The ragu is ready. Let it cool .
Prepare the white sauce:
  1. Melt the butter in a saucepan over very low heat, then add the flour while stirring.
  2. Then add the milk and begin to spin vigorously with a whisk.
  3. After 10 minutes, (when the milk will begin to boil ) , the cream will begin' to thicken, stir more vigorously to avoid lumps .
  4. At this point, turn off and add a pinch of nutmeg, a little salt and grated cheese.
  5. The secret is to do it all over very low heat, you will avoid to form clots.
Prepare the homemade pasta .
  1. Combine the two flours and mix with a spoon of salt, add the 3 eggs in the center begin to knead.
  2. Add a little oil, and milk slowly to form a smooth and homogeneous dough.
  3. Knead for at least 10-15 minutes.
  4. Allow to rest the dough wrapped in plastic wrap for at least half hour and to pull the dough with the machine.
Prepare lasagna:
  1. Butter a baking dish, place a layer of pasta, one of sauce, one of white sauce and one of grated cheese, repeat until the end!
  2. Bake at 180 ° C for 45 minutes, until the surface will give you ' a nice crust !

The recipe that I’ve posted is a family one, my mother and her sister, my aunt, young people have learned from my grandmother ( my dad ‘s mom ‘ ) and from there, the recipe has become sacred, no one crippled!
🙂 kisses!

preparation of lasagneClassic Lasagna in baking dishlLasagna with homemade pastaClassic Italian lasagna in the dish

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Voulevant with four cheeses

Voulevant with four cheeses

Hola! Want a drink?!! What we eat together?? no chips eh!! quite a few voulevant with four cheeses:

Voulevant with four cheeses
 
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Preparation of voulevant with 4 cheeses. Filled with tasty cream cheese
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • Half a roll of puff pastry
  • 40 g taleggio
  • 40 g zola
  • 40 g of cheese
  • 40 g. ricotta
  • 40 g of butter or milk
  • 1 pinch diorigano
Preparazione
  1. Prepare the puff pastry baskets following the method of home that you can see explained in this post, how to make the base of vouelvant at home:
  2. Voulevant the Brush with beaten egg and bake at 200 ° C for 15 minutes.
  3. Meanwhile, cut the cheese into cubes and melt them in a saucepan with a little 'butter, stirring vigorously until they are composed of a single ..
  4. Fill them with cream cheese and add some oregano or spices to taste.

You can use any cheese you want! They are great!

 

 

Voulevant with four cheeses sequence

Voulevant with four cheeses

Voulevant with four cheeses

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La crema al mascarpone

Come preparare la crema al mascarpone, crema golosa, ottima per guarnire ed inzuppare dolci a pasta morbida.
Normalmente usata nella preparazione del tiramisù o per accompagnare il pandoro nelle feste natalizie.

La crema al mascarpone
 
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La crema al mascarpone, una crema golosa da usare in varie ricette ma in particolare per il tiramisu e per arricchire i dolci delle feste natalizie
Autore:
Ricetta: Dolce
Cucina: Italiana
Ingredienti
  • 300 g. di mascarpone
  • 3 uova
  • 100 g. di zucchero (6 cucchiai colmi)
  • sale
  • 1 cucchiaio di marsala o vino liquoroso (facoltativo)
Preparazione
  1. Separate i tuorli dal bianco dell'uovo.
  2. Mescolate i tuorli d'uovo con lo zucchero fino ad ottenere un composto omogeneo.
  3. Montate gli albumi a neve.
  4. Aggiungete un pizzico di sale agli albumi montati a neve e, mescolando dal basso verso l'alto incorporate il composto di zucchero e tuorli.
  5. Sempre continuando a mescolare, unite il mascarpone poco per volta fino ad ottenere una crema morbida e golosa.
Note
A piacere aggiungere un cucchiaio di marsala o vino liquoroso alla crema per aumentare il sapore

 

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Beat the egg whites until stiff

Classical method to beat the egg whites until stiff

Beat the egg whites until stiff
 
Stampa
classical method to beat the egg whites until stiff
Autore:
Cucina: Italian
Ingredienti
  • 4 egg whites
  • salt
Preparazione
  1. Put the egg whites in a bowl.
  2. Add a pinch of salt.
  3. Whip the eggs with a whisk
  4. You will see the egg grow by taking a spongy texture.
Note
If you use the electric whisk is recommended to use a tall container to avoid splashing.
If you mount the egg whites by hand, use a large container with rounded bottom.

In the recipes, the egg whites should be incorporated with the other ingredients, stirring from top to bottom.

Classical method to beat the egg whites until stiff

 

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How to prepare the base of voulevant at home

preparation sequence of voulevant

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