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:
Hello everybody! How did you spend the weekend? We, as the rainy weather, sprawled on the couch! Today’s Receipe has been made on Easter Day! In fact it is a first impressive and elegant, also quicker to do. We cook at the time. I got this idea from the blog “un pizzico di noce moscata” Valeria Fina, a very young girl, whitch has many resources! Then I adapted a little ‘me and the only thing that I did not put are the pine nuts. Here is the recipe:
Pasta purple potato with mushrooms on cheese fondue
Hola! Easter is coming ! What do you do for menu? I think I ‘ll cook light also because the next day I’ll have a wedding
In fact, this recipe could be a starting point for Easter lunch.
To be honest , the inspiration I took from the blog “La cucina di stagione ” by Claudia Bonera, she had called them potato strudel with seafood, what I would do at Easter.
Today, however, I propose my own version, I first thought to use purple potatoes because I wanted a dazzling color (which does not have given probably the potatoes were not mature enough and therefore not enough purple .. boh ), however the flavor was a huge success.
I made a mushroom filling, I combined it all with a cheese fondue and waffles .
Here is the recipe, Pasta purple potato with mushrooms on cheese fondue:
Basket cheese crust, an easy way to decorate and enrich and spectacular dishes
grated cheese to taste
Warm a non-stick pan and cover the bottom with a thin layer of grated cheese.
Melt the cheese until just barely see him flushed and combined. (Be careful not to burn it and if you see little holes, do nothing will be the special and you can not avoid them)
Remove the pan from the heat and, before it cools completely, unplug the hard cheese from the bottom of the pan, being careful not to burn yourself, and that remains whole. (You can help with a kitchen spatula).
Lay the disc of cheese over a cup upside down, trying to make it stick to the sides without breaking it so that, once cooled completely, take the irregular shape of a drum.
Hello! This is a receipe for dinner with our friends on Saturday night, I made this amazing risotto with an exceptional wine: Amarone, a bottle of wine given by our dear friends at Christmas! Here is the recipe, it will make a great impression, Risotto with Amarone Valpolicella!
P.S. My husband died while I put this wine in risotto!
Day has passed, how did you spend the weekend? We’ve brought the child to the petting zoo , we had a blast and the little girl is finally rising about the Dear pony ! She really wanted to go up as well on the horses ! hahaha … Sometimes we want these days ! .
Talking about food , sometimes we have dinner on the small table , just like the previous time where I made delicious flatbread with herbs . (See here)
The other night , I prepared for the occasion panmozzarella by Luca Montersino, seen on the web, a recipe that has amazing mozzarella dough. By adapting the recipe to my personal taste , I thought we would give some tasty flatbread pan mozzarella .
I made some small changes to the original recipe that did not spoil the result , I didn’t put the dough in the fridge and I made double rise.
Here you are the flatbread pan mozzarella spelled with sesame seeds and poppy :
The receipe of today is born by chance, by the fact that I had advanced some grated bread. I’m a bit inspired to “Giorgione and kitchen garden”, a program of Gambero Rosso which I love! Maybe because it looks a bit like my kitchen, rich in vegetables, homemade and no frills. He is a very strong character, with his belly, his overalls who never gives up and his trays that remember those tose one my grandmother used! Hi.hi.hi. .. also my daughter loves him. One day he cooked breadballs but a little different from what I propose today, a bit more complex.
Not throw anything away, here are these balls of bread with cheese surprise super tasty and delicious:
I know philadelphia again, I have not taken the craze, do not worry.
Since the pairing in sofficini was a success, I’m here to make a small pasta for dinner short pasta with spinach and philadelphia. Yes, because these are made in the first second, they are light and therefore suitable for dinner:
Paccheri stuffed salmon and philadelphia with bechamel sauce flavored with ginger, delicacy at the table with a twist.
Ricetta: First Course
320 g of paccheri
150 g of salmon affumincato
200 g of Philadelphia
400 g of white sauce
chives to taste
salt to taste
bread crumbs as required
ginger to taste
For beschamel sauce
40 g of butter
40 g of flour type 00
400 ml of milk
In a bowl, mix well philadelphia previously cut into small pieces.
Combine the finely chopped chives and a pinch of salt
Leave the cream
Prepare the sauce. (see here)
Cook paccheri in boiling salted water for just 5 minutes, drain and fill with the cream of salmon obtained
Grease a baking dish and arrange the paccheri standing up with the sauce over
Sprinkle with bread crumbs and ginger, bake for about twenty minutes until the crust is formed.
For this you need to make compliments to my husband because during the preparation I did not feel well, so he cautiously help me and me lying, he followed all the instructions and prepared them in the end … he was good at it?