Categoria: Cooking

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Envy curly salad coocked with american potato

This is a light receipe that together the american potato has a very particular taste:

This is the receipe :

Envy curly salad coocked
 
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Envy curly salad coocked, an unusual winter side dish
Autore:
Ricetta: Side dish
Cucina: Italian
Serves: 2
Ingredienti
  • 1 head of curly envy
  • 1 sweet potato
  • olives
  • extra virgin olive oil
  • 1 clove of garlic
  • salt to taste
Preparazione
  1. Wash and slice the salad.
  2. In a wok cooking fry the garlic, add the envy curly, add salt to taste
  3. Dice the sweet potato, add to salad, cover with a lid and cook the vegetables about 15 -20 minutes, adding only a little water if necessary.
  4. Towards the end of cooking add the olives into small pieces.
  5. Serve with a drizzle of olive oil.

Byebye

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Pubblicato il

Chapati with yeast dough liquid

Hola! You know that I have a new love in the kitchen ??? … it is called Licola!

Sooner or later I had to consider  the yeast, this is a bit ‘more’ practical to keep,  it’s a liquid culture and it has no obligation to be refreshed every week.

I’m doing a little ‘culture of self on this type of yeast and the blog to which I often refer to is “Golosando serenamente” by Serena Giovannini, very reliable and very well explained.

This kind of bread is baked immediately after kneaded, I let it rise at least 3-4 hours , it  has a better yield.

Here is the recipe:

Chapati with yeast dough liquid
 
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Chapati with liquid yeast, a yeast love
Autore:
Ricetta: bread
Cucina: Indian
Ingredienti
  • 100 ml of yeast dough liquid redundant refreshed the day before or the same day
  • 200 g of flour type 1 stone ground
  • 100 g of durum wheat semolina
  • salt to taste
  • a pinch of baking soda
  • 2 tablespoons oil
  • enough water
Preparazione
  1. Weigh the flour, add salt and baking soda.
  2. Put into a bowl the yeast refreshed the day before or the same day.
  3. Add two tablespoons of oil and then the flour.
  4. At this point, put in water to form a soft dough and well hydrated.
  5. Let stand three or four hours (not essential process, but I prefer)
  6. Take the size balls, lay them out with a rolling pin on a floured work surface holding it.
  7. Heat a non-stick pan, grease with a little oil (you can even without), lay the chapati that in me no time, will swell a little, turn it, cook another minute.

 

Great with vegetables sauteed!

The dose is for about 10 chapati, depends on the size.

I thank  who kindly gave it to me!

byebye

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Chicken curry with black rice

This is my version of chicken curry.

I cooked it with fresh cream and black rice.

Voila’:

Chicken curry with black rice
 
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Chicken curry with black rice, fragrant and elegant
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 4
Ingredienti
  • 4 slices of chicken breast
  • 1 tablespoon flour 00
  • 1 small onion
  • 200 ml of fresh cream
  • 1 tablespoon of curry
  • white wine to taste
  • salt to taste
  • extra virgin olive oil to taste
  • 250 g of black rice as a side dish
Preparazione
  1. Cook black rice in salted water for 40 minutes.
  2. Cut the chicken into strips
  3. Meanwhile in a skillet brown with a little oil onion made into small pieces. Add the chicken into strips, season with salt and cook for two minutes blending with white wine.
  4. Now add the mixture of cream and curry.
  5. Restrict a little the sauce and cook the chicken, about 20 minutes.
  6. If it shrinks too much add a little water or milk.
  7. Serve with black rice to which we added just a bit of extra virgin olive oil.

 

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Truffles and macaroons cottage cheese

This is a yummy and coluored receipe for men and child!

Here the fantastic receipe:

Truffles and macaroons cottage cheese
 
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Truffles and macaroons cottage cheese, soft and delicious
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 100 g of cocoa cake crumbled snacks or cocoa
  • a dozen macaroons
  • 3 tablespoons fresh ricotta cheese from sheep or cow
  • 1 tablespoon of powdered sugar
  • colored pralines
Preparazione
  1. Put in a blender the cake with macaroons and blend very well.
  2. Put the mixture into a bowl.
  3. Mix ricotta cheese with icing sugar and blend it.
  4. Knead well.
  5. Obtain small balls and roll in colored pralines.
  6. Store in the refrigerator half an hour.

…and enjoy with a nice cafe

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Risotto leek potatoes, with cave’S cheese

Hello! How is it going?

Today for me it was a day to clear.

I console  myself with what I call a Mr. risotto, I consider it very fine ‘cause it has been given a touch right from the cheese.

Sometimes I hangs out for the market of my country and a day I decided to buy the cheese from a banquet that makes auto-production.

I must say that I was very excited by the quality and above all about this pecorino cheese cave.

This seasoning is an ancient process, now back in vogue and gives the cheese a unique flavor.

This risotto with pecorino cheese cave with some pepper  is wonderful:

Risotto leek potatoes, with cave's cheese
 
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Risotto leek potatoes, with cave's cheese
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 240 g Carnaroli rice or roma
  • 1 leek
  • 1 small potato
  • half a glass of white wine
  • vegetable broth or meat (better)
  • 30 g of pecorino cheese cave
  • 20 g parmesan cheese
  • 20 g of butter
  • pepper to taste
  • extra virgin olive oil
Preparazione
  1. Clean the leek cutting the final part consists of the green leaves.
  2. Remove the outside, wash it and make it into very thin slices.
  3. If you want to keep from the leaves for decoration.
  4. Peel the potato and cut into cubes.
  5. In a drizzle of extra virgin olive oil cook for ten minutes with the potato leek, softening with a ladle of broth if necessary.
  6. Add the rice, toast and sprinkle with white wine.
  7. Cook about 18 minutes occasionally adding the hot stock.
  8. When cooked, stir in the two grated cheeses and butter.
  9. Finish the plate with Pecorino cave and a peppery.

 

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Biscuits with yogurt and goji berries

Hello! Today a particular receipe with a precious ingredient : Goji berries.

Voila’ the receipe:

Biscuits with yogurt and goji berries
 
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Biscuits with yogurt and goji berries, cookies that rejuvenate us
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 200 g of flour type 00
  • 1 jar of creamy white yogurt (the type sweetened with grape sugar)
  • 90 g of cane sugar
  • 2 teaspoons honey
  • 1little teaspoon baking powder
  • 1 egg
  • enough flour for dusting
  • 30 g goji berries
  • 30 ml of extra virgin olive oil
Preparazione
  1. Combine sugar and baking powder to flour.
  2. Place a mound, pour in the middle yogurt, oil, honey and egg.
  3. Begin to knead and add towards the end of the working goji berries.
  4. If necessary, add a little bit of flour, the mixture may be a little sticky.
  5. Always keeping the floured work surface, roll out the dough, to obtain the desired shapes and bake about 10 min. to 180 ° C (preheated oven)

 

Pubblicato il

Polenta and mushrooms

This is a yummy way to cook some leftovers of polenta

here the receipe :

Polenta and mushrooms
 
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Polenta and mushrooms, a delicious polenta recycling
Autore:
Ricetta: Second Course
Cucina: Italian
Ingredienti
  • 400 g of already cooked polenta
For the mushrooms:
  • 30 g of dried mushrooms mixed or porcini
  • white wine to taste
  • vegetable broth to taste
  • 1 shallot
  • 1 clove of garlic
For the sauce:
  • 20 g of butter
  • 20 g of flour type 00
  • 200 g of milk
  • 20 g of grated cheese
  • nutmeg
To garnish:
  • breadcrumbs
  • flakes of mountain cheese
Preparazione
Cook the mushrooms:
  1. Chop the shallots and brown with a clove of garlic and a little oil.
  2. Add the mushrooms previously soaked a couple of hours.
  3. add salt, sprinkle with parsley.
  4. Bake for 30 minutes blending with white wine and vegetable stock.
Prepare the sauce:
  1. Melt the butter over low heat, combine the flour and mix.
  2. Add milk and continue stirring with a whisk until the mixture comes to a boil and begins to thicken.
  3. Turn off, add the cheese, salt and nutmeg.
  4. Mix the mushrooms with the sauce, not too much, leave a little lumpy mixture, so that they feel the mushrooms in your teeth.
  5. Spread the polenta on a baking paper with moistened hands of oil.
  6. Spread the cream on the surface and roll up.
  7. Let the mixture cool in the refrigerator for half an hour.
  8. Remove it and slice it.
  9. Pass each slice in breadcrumbs.
  10. Butter the baking dish, arrange the slices of the roll, sprinkle branzi flakes and cook in the oven grill for about 20-30 minutes.

 

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Jam kiwi and apples

Here a yummy and healthy jam!!!

Jam kiwi and apples
 
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Jam kiwi and apples, a great combination
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 800 g of kiwi
  • 2 apples
  • 400 g of sugar
Preparazione
  1. Remove the skin to kiwifruit and cut into small pieces, so the apple.
  2. Put everything in a large pot, add a little water and bring to a boil.
  3. At this point add the sugar and stir.
  4. Bake for an hour and a half, until the mixture begins to harden.
  5. Potting in previously sterilized jars in the dishwasher.
  6. Boil water in the jars with jam, tightly closed, for 5 minutes.
  7. Let them cool in their water.

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Tuscan pasta with arugula

Hello everybody! This is a receipe very yummy, with a regional pasta.

Tuscan pasta with arugula, fresh cream and Poppy seeds :

Tuscan pasta with arugula
 
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Tuscan pasta with arugula, typical Tuscan pasta topped with a delicate cream sauce flavored with arucola and poppy seeds
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g of lilies Tuscan (typical Tuscan pasta)
  • 90 g of arucula (rocket salad)
  • 250 g of fresh cream kitchen
  • poppy seeds
  • a knob of butter
  • salt to taste
Preparazione
  1. Boil the water and salt.
  2. Put the lilies and cook them
  3. Meanwhile, wash and cut the arucula.
  4. Cook it in a wok cooking with a little melted butter.
  5. Season with salt.
  6. Add cream and poppy seeds.
  7. Amalgamate everything for a couple of minutes.
  8. Skip lilies in the sauce of arugula.

 

See you!

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Chocolates extra dark with smarties

There is still time for the diet, but a little sin you can do for the Epiphany.

Tomorrow diet! I swear!

These are the chocolates that I wanted to do to celebrate the Epiphany.

If you would like them with color and with more varied tastes like smarties more pronounced, you can melt them into small pieces in chocolate, or as I did, simply insert them into the mold whole or in a half (It depends on the size of the molds).

Comfortable the molds silicone.

Recipe:

Chocolates extra dark with smarties
 
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Chocolates extra dark with smarties, for kids and big
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 200 g of dark chocolate
  • 15-20 g of smarties
Preparazione
  1. Melt the chocolate in a double boiler
  2. Take the molds, also fine the ones for ice.
  3. Put a first layer of chocolate.
  4. Add smarties cut in half or whole, depends on the size of the molds.
  5. Cover with chocolate and level.
  6. Chill at least 3-4 hours
  7. Turn out the chocolates.

The dose and ‘for about 12-15 chocolates!

Still Happy Epiphany to everybody!

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Pumpkin gratin in oven

Hello everybody ! Here a simply receipe that is a different way to cook the pumpkin.

In this way it’s very light and tasty!

Pumpkin gratin in oven
 
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Pumpkin gratin in oven, an alternative method of eating pumpkin
Autore:
Ricetta: Side dish
Cucina: Italian
Ingredienti
  • a small pumpkin
  • breadcrumbs enough
  • Grated cheese to taste
  • a sprig of rosemary
  • nutmeg
  • extra virgin olive oil
  • salt to taste
Preparazione
  1. Cut the pumpkin into thin slices, remove even the skin
  2. Arrange on baking sheet
  3. Season with salt, sprinkle with cheese and breadcrumbs.
  4. Grate a little nutmeg and sprinkle the slices with a little oil.
  5. Place a sprig of rosemary in the midst of the slices and cook in the oven about 20-30 minutes at 200 ° C, turning once or twice, until you form a nice crust.

Good witch!!!

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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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