Categoria: Cooking

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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

 

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Spelt salad

Spelt salad

We still have time to do the last cold receipe, but the salads are not only cool, what I propose today can serve as hot: a nice pot of spelt salad:

Spelt salad
 
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A warm spelt salad at sea flavor
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 125 g spelt
  • 10-15 cherry tomatoes
  • 2 anchovies
  • 150 g prawns
  • 100 g squid
  • 1 bay leaf
  • parsley to taste
  • 1 carrot
  • 1 stick of celery
  • 1 clove of garlic
  • oil ages
Preparazione
  1. Keep soaking spelt for 30 minutes (though in some packs not needed)
  2. Leave it to drain and rinse
  3. Coat it with water, add carrot and celery, bay leaf and a little oil.
  4. Bring to a boil and cook for 30 or 40 minutes.
  5. Cool in the cooking water.
  6. Meanwhile, in a skillet pasta wok type jumps saute with a little oil and garlic chopped tomatoes in half
  7. Add the anchovies cut into very fine pieces
  8. Add the squid and shrimp, season with salt and sprinkle with parsley.
  9. Deglaze with white and cook for 30 minutes.
  10. Drain spelt and blow it up in fish sauce.
Note
Like you can put even a sprinkling of chilli because there is!

I have an abundance of shrimp in the freezer and I had not understood squid eh …. anyway you have saved, are almost finished ahahhah.

I greet you and good weekend! Kisses kisses!

Spelt salad image 1

Spelt salad image 2

Spelt salad image 3

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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
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Pasta with cooking cream and zucchini

Pasta with cooking cream and zucchini

Hello guys! Talking about food, the receipe of today is made with a kind of pasta called penne, with a zucchini cream. It’s nothing original but very yummy for those who like cream. If you do not have much time so here is a quick meal and , in my opinion, not so caloric.

Here you are, Pasta with cooking cream and zucchini:

Pasta with cooking cream and zucchini
 
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Pasta with cooking cream and zucchini, a first course greedy lightened by the presence of zucchini
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 1 large zucchini
  • 250 g.di cooking cream
  • 250 g. shirt pasta (like italian "penne")
  • salt to taste
  • garlic to taste
  • extra virgin olive oil to taste
Preparazione
  1. Sautè the garlic in a pan with a little oil .
  2. Dice the zucchini and cook for 20 minutes without too wet with water as it has to remain a bit crunchy.
  3. Put the cooking cream and cook for a minute.
  4. Cook penne in boiling salted water and toss them in the zucchini sauce.
  5. Pepper (to those who like it)

Pasta with cooking cream and zucchini image 1

Pasta with cooking cream and zucchini image 2

 

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Oven-baked paccheri a type of italian pasta

Oven-baked paccheri a type of italian pasta

Hola!!! Oven-baked paccheri a type of italian pasta tonight. Quick Post for a simple recipe. Since time is saied, hot but with the right air (at least here), you can turn on the oven.

The classic recipe oven-baked pasta isn’t really so, usually I put sauce or mozzarella and mortadella in cubes but this time…

Oven-baked paccheri a type of italian pasta
 
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Oven-baked paccheri a type of italian pasta
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 3
Ingredienti
  • 250 g paccheri
  • meat sauce as needed
  • 250 g of fresh cream
  • grana padano
  • bread crumbs as needed
Preparazione
  1. Cook 4-5 minutes pasta
  2. Butter a baking sheet storing paccheri and sauce with meat sauce and cream.
  3. Sprinkle of grana padano cheese, breadcrumbs and bake in the oven until it makes a nice crust.
  4. Simple but good

Oven-baked paccheri a type of italian pasta image 1

Oven-baked paccheri a type of italian pasta image 2

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Penne with mushrooms and speck ham

Penne with mushrooms and speck ham and cream

Finally I can post the pasta with mushrooms! The party of the “Alpini Group” ended a week ago (here you can see some pictures of the party) and I would say very well, so I am going to write the recipe of one of the many sauces proposed. This recipe has given me three years ago, the first time I was commissioned, the husband of my former owner, a cute person who was a chef …  it is yummy!

I state that the photos for this post are basic as they are true, in the paper plate and the doses given are for about 4 liters of gravy. You do according to servings you wish to prepare! here it is:

Penne with mushrooms and speck ham
 
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Penne with mushrooms, cream and speck ham. A dish from the scent of mountain mushrooms and smoked bacon softened by the delicacy of fresh cream
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
  • 400 g of dried porcini mushrooms
  • 3 hg speck ham (about three slices cut a little high)
  • 250 g of tomato sauce
  • marjoram to taste
  • Approximately 1.5 L of fresh cream (this may 'need less depends on how mushrooms need)
  • garlic to taste
  • parsley to taste
  • white wine to taste
  • vegetable broth (a ladle)
Preparazione
  1. Soak the dried mushrooms (fresh or frozen them who do not)
  2. Dice the speck ham thin
  3. Fry the garlic in a pan and fry the speck ham (about two minutes).
  4. Throw the mushrooms in the pan, sprinkle with parsley, salt and sprinkle with white wine.
  5. After 5 minutes, add the tomato puree (I made a sauce with fresh tomatoes).
  6. Sprinkle with marjoram.
  7. Bake basting occasionally with vegetable broth for 30/45 minutes.
  8. The mushrooms cooks fairly quickly, I recommend: Taste, if all goes well cooking add the cream and cook for 5 minutes.
  9. The sauce should not be too liquid, it must have a thick consistency.
  10. Try it is very good ... there is no Alpinoman without this typical pasta!!!

 

Penne with mushrooms and speck ham and cream image 2

Penne with mushrooms and speck ham and cream image 1

Penne with mushrooms and speck ham and cream image 3

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Finger food three colors

Finger food three colors

Because it’s hot and no one use the oven and you eat more and more willingly cool stuff, here is a very simple recipe, but, in my opinion, tasty, finger food tricolor.

Since shorts are all the rage .. and let them .. nooo ….

I have made with what I had in the house, that is,  tomatoes  by a friend of ours .. (holy) because those who generously gave me. Vegetables from garden are holy!

Here’s what came out:

Finger food three colors
 
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Finger food three colors, They are great as an appetizer
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • half eggplant
  • oregano to taste
  • 2 ripe tomatoes
  • 1 carrot
  • 1 onion
  • 100g goat's cheese, cottage cheese, or as an alternative growth
  • 1 clove of garlic
  • extra virgin olive oil
  • salt to taste
Preparazione
For the cream of eggplant:
  1. boil an eggplant in salted water, drain and shake it with a dash of olive oil and oregano,
For the tomato soup:
  1. Blanch the tomatoes and peel them.
  2. you make a browning sauce with a drizzle of garlic oil, onion and carrot finely chopped.
  3. Chop the tomatoes and cook in pan, add two basil leaves and season with salt.
  4. let cook for an hour, then blend it all with the minipinner.
Now you compose your shots:
  1. a layer of eggplant, a layer of goat cheese and a layer of tomato ...
  2. Garnish with cherry tomatoes and you're done!
Note
With these doses will come from several shorts type rum or tequila bum bum. The number of servings depends on the size of what they used to serve. (do you)

They are great as an appetizer!!!

Finger food three colors Finger food three colors 2 Finger food three colors in line

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Pasta whisky and salmon

Pasta with cooking cream and zucchini

How the legendary Montalbano says “don’t break the cabbasisi”! here is what I said for a while when my husband asked me to give him whiskey and salmon pens …

Obviously I thought  my daughter , I’d put her in a separate saucepan poor joy pasta with salmon yes, but without cream and whiskey. There is time for elaborate meals.Well this season I find them comfortable , especially at noon , they are fast and simple to make , then combined with a little fruit salad and the meal is done. In the evening you opt for grilled meat or cheese and sliced ​​fresh (not always) .

Follow me, Pasta whisky and salmon:

Pasta whisky and salmon
 
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Pasta whiskey and salmon, a dish that combines the Mediterranean countries of northern Europe. It's very man
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 300g short pasta (such as the Italian penne )
  • a slice of salmon
  • a box of fresh cream
  • 1 clove of garlic
  • parsley to taste
  • salt and pepper to taste
  • a splash of whiskey
Preparazione
  1. In a wok , put a little oil ( Just very little) fry the garlic.
  2. Remove garlic and cook salmon, salted and sprinkled with parsley, after a minute put a splash of whiskey.
  3. Let it cook for about ten minutes.
  4. At the end add the cream leaving it on the fire until a little narrow and off.
  5. Let rest to flavor .
  6. Cook the pasta in plenty of salted water and cooked in a wok sauté salmon with the sauce mixture.
  7. If it is too dry add a little of the cooking water.

They are really wonderful!

Pasta whisky and salmon image 1

Pasta whisky and salmon image 2

Pasta whisky and salmon image 3

Pasta whisky and salmon image 4