Categoria: Second course

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Gurnard with saffron potatoes

Finally a second course! Gurnard with saffron potatoes.

Well, I must say that  it’s the first time I try this  and we loved it!

to you:

Gurnard with saffron potatoes
 
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Gurnard with saffron potatoes
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 4
Ingredienti
  • 600 g fillets of gurnard
  • 1 shallot
  • cherry tomatoes
  • white wine q.s.
  • 6-7 red skin potatoes
  • 1 sachet of saffron
  • extra virgin olive oil
  • coarse salt
  • marjoram to taste
  • parsley to taste
  • thyme to taste
Preparazione
  1. Peel and slice potatoes, cook them in a pan with a little oil, sprinkle with salt, marjoram, thyme and parsley.
  2. Dissolve saffron in a cup of water and put over potatoes.
  3. Cook for about twenty minutes, adding a little of water if the potatoes dry.
  4. A tip it's to put water to add more in the cup which was dissolved saffron, so not to lose the scent and color.
  5. At this point, rinse, remove the skin, the bones in the gurnard fillets and season with salt.
  6. Wash and cut tomatoes.
  7. In a saute pan with a little 'oil previously sliced shallots, add the fillets of gurnard and tomatoes, sprinkle with white and cook the fish for about 10 minutes.
  8. Add a little sauce of potatoes to give even the fish smell of saffron.
  9. Serve the fish on potatoes.

 

Good spring to everybody!!!!

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Roll of chapati with vegetables

Hello !!!! Are you ready for spring just around the corner?

I can not wait for this and propose something new  flavors and summer colors.

To tell the truth, I got this recipe from an episode of masterchef magazine, TV show that I love, the only difference is that I used the yeast Licola redundant, but you can omit it.

Waiting for spring, roll  of chapati with vegetables:

Roll of chapati with vegetables
 
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Roll of chapati with vegetables
Autore:
Ricetta: Appetiser
Cucina: Asiatic
Ingredienti
  • For chapati:
  • 100g of Licola
  • 300 g of flour type 00 or type 1
  • 150 ml of water
  • 1 teaspoon salt
  • 20 ml of oil
  • For vegetables:
  • vegetables to taste
  • extra virgin olive oil
  • parsley to taste
  • salt
  • marjoram
Preparazione
  1. Knead chapati:
  2. Place the flour in a mound which is already 'was added salt
  3. Put Licola, who does not have it skip this procedure
  4. Add oil, water and knead.
  5. Let stand 2-3 hours.
  6. Cook vegetables:
  7. Wash and dice vegetables.
  8. Season with salt and sprinkle with marjoram
  9. Cook them with a little oil in a wok cooking for twenty minutes, until they turn red and become beautiful crisp.
  10. Anoint the hands of oil.
  11. Roll out the dough and round end.
  12. At the center put vegetables.
  13. Roll up and cut into slices.
  14. Heat a nonstick pan greased with oil and place the slices of chapatis stuffed with vegetables, cover with lid.
  15. Cook one minute per side.
  16. The slices will swell a little and will be colored.
  17. Serve as an appetizer or second.

 

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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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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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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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Meatballs polenta streamers

Hello!
I’m back here with a recipe in one piece!

I anticipated that there would be some suggested recipes from family and friends and this one has given me by my daddy!

… It was his idea!

The nice thing these goodies seem caloric, but instead they don’t have eggs, cheese or breadcrumbs added, it is just polenta with advanced crumpled into a small cube of cheese.

To you:

Meatballs polenta streamers
 
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Meatballs streamers polenta, a way to recycle the surplus
Autore:
Ricetta: Secondo piatto
Cucina: Italian
Ingredienti
  • Advanced polenta (I buckwheat for taragna)
  • Cooked cheese to taste
  • extra virgin olive oil
  • breadcrumbs enough
  • pepper
Preparazione
  1. Cut the cheese into small cubes.
  2. Take a bit of polenta, crush the palm of your hand, insert the center a cube of cheese close and make a ball.
  3. Passing small balls in breadcrumbs.
  4. Heat a little oil in a frying pan and when cook the meatballs are turning them until golden brown.
  5. Serve hot, racy, will form a crust irresistible!

 

Good week !!!

P.S. I will make the tree and the presepe..Voi?

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Roast turkey with green apples

Hello guys! In this period I’m full of receipes’ ideas! I’m happy to share with you this fantastic receipe given by my dear aunt!

This is a plate suitable for the thanksgiving day or for Christmas!

Here the receipe:

Roast turkey with green apples
 
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Roast turkey with green apples, the taste of savory strudel
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 4
Ingredienti
  • 3 thick slices of turkey
  • 25 g sliced ham
  • 2 thick slices of mortadella
  • 1 large carrot
  • 3 green apples
  • extra virgin olive oil
  • herbs (sage, rosemary, bay leaves)
  • vegetable broth
  • white wine to taste
  • salt and pepper to taste
  • 1 celery
  • 1 carrot
  • 1 onion
Preparazione
  1. Wash and dry the slices of turkey.
  2. Add salt and thin a little with a meat mallet.
  3. Approach them overlapping a little.
  4. At the center put mortadella, ham and carrot previously blanched.
  5. Close and roll up.
  6. Tie the roast with string and put between the wires rosemary, bay leaf and sage.
  7. Chop carrot, celery, onion and saute a minute with a little oil.
  8. At this point, add meat and brown it well for about half hour or blending with white wine, turning it on both sides.
  9. Afterwards take a pan, put the slightly and place the sliced green apples.
  10. In the center put the roast basting with the sauce of browned.
  11. Put in the oven for about 40 minutes, turning a few times until you blushed just fine so far as to form a nice crust on the surface and the apple is cooked.
  12. Serve hot with the apple sauce.

 

p.s .: It will unleash an amazing scent!!!!

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Zucchini flowers stuffed baked

Good morning everybody!

Here a coloured receipe, very yummy!

Zucchini flowers are my best favourite vegetable!

Here the receipe, cooked by oven

Zucchini flowers stuffed baked
 
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Zucchini flowers stuffed baked, a second course of the autumn season
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 3
Ingredienti
  • a dozen squash blossoms
  • 1 mozzarella
  • 1 egg
  • 3-4 tablespoons of mashed potatoes or a large boiled potato
  • 40 g of cooked ham
  • salt q.b.
  • breadcrumbs q.b.
  • extra virgin olive oil
Preparazione
  1. Remove the stems from the flowers of pumpkin and pass them quickly under cold water.
  2. Dry them gently.
  3. In a bowl finely chop the mozzarella and ham, add some mashed potatoes or a boiled potato mashed and finally the egg.
  4. Mix well and fill with a teaspoon of this mixture flowers.
  5. Spending every flower in bread crumbs and lay it in a greased pan with oil.
  6. Bake at 180 ° C for about twenty minutes, turning once per side.

Goodbye!!!

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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!

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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 !!!

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