Tag: christmas

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Risotto with octopus and cuttlefish

Hola !!!! Are you ready for a long weekend and relax?

I can not wait for the opportunity, and I leave you the recipe of a good risotto that is right, great for a dinner with friends in this long weekend !

To you:

Risotto with octopus and cuttlefish
 
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A refined risotto with octopus and cuttlefish
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • Approximately 500 g of octopus (about half octopus)
  • 1 carrot
  • 1 potato
  • 1 celery
  • vegetable broth q.s.
  • cooking water of the octopus
  • 1 shallot
  • 320 g Carnaroli rice
  • 1 sachet of 4 g of squid ink
  • a couple of tablespoons of grated cheese
  • parsley q.s.
  • extra virgin olive oil
  • half a glass of white wine
Preparazione
  1. Cook the octopus in cold water with a carrot, celery, potato, a little oil and a dash of white wine.
  2. Add salt when it begins to boil and cook for about an hour and thirty minutes.
  3. Let it cool in its water.
  4. Now take it, peel it and cut at least about half 'into pieces as we will use it for risotto.
  5. With the other half make a salad.
  6. If the octopus is small and you want to use it all to abound in flavor.
  7. So in a pan fry the shallots finely chopped with a little oil.
  8. Add octopus, season one minute and then open the bag of squid ink.
  9. Add rice, toast it, sprinkle it with white wine.
  10. Cook the rice for 18 minutes alternating with some 'vegetable broth and a bit' of cooking broth of the octopus.
  11. Sprinkle with parsley.
  12. Stir it with the cheese and extra virgin olive oil.

N.B. In cooking times I did not include that of octopus.

I don’t tell you what a great recipe that I left for you with the surplus of this risotto…

I wish you a good evening …

risotto-polipo-nero-di-seppia-photo2

risotto-polipo-nero-di-seppia

 

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Pasta purple potato with mushrooms on cheese fondue

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:

Purple potato pasta with mushrooms
 
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Purple potato pasta with mushrooms on cheese fondue, a giant dumpling dough from soft
Autore:
Ricetta: first course
Cucina: Italian
Serves: 4
Ingredienti
For the potato dough:
  • 400 g of purple potatoes
  • 1 egg yolk
  • enough flour
  • salt to taste
  • I!nterior of mushrooms:
  • 50 g of fresh mushrooms
  • extra virgin olive oil
  • half an onion
  • 1 clove of garlic
  • salt to taste
  • parsley to taste
  • a splash of white wine
For the cheese fondue.
  • 100 g of cheese
  • fresh milk to taste
Preparazione
Stuffed mushrooms:
  1. I used dried mushrooms soaked in water a few hours.
  2. Fry with a little oil the onion and garlic, add the mushrooms , salt and deglaze with the white wine, sprinkle with parsley and cook for thirty minutes.
For the dough:
  1. Boil the potatoes in their skins for about half an hour
  2. Still warm , peel and pass them masher .
  3. Add a little salt , egg yolk and enough flour to form a homogeneous mixture such as gnocchi.
  4. Roll out the dough maybe keeping it inside the baking paper to facilitate the operation. Form two rectangles and fill them with previously cooked mushrooms :
  5. Once you have filled rectangles with mushrooms roll the dough and place on sheets of aluminum foil rolling well and good ending .
  6. Boil for about 7 minutes.
  7. At this point drain them , let them cool, cut them into chunks of 4 or 5cm in length and sauté them with a little butter.
  8. Meanwhile melt the cheese with a little milk for garnish and flavor the dish.

 

Pasta purple potato with mushrooms on cheese fondue photo 3 Pasta purple potato with mushrooms on cheese fondue photo 4 Pasta purple potato with mushrooms on cheese fondue photo 2 Pasta purple potato with mushrooms on cheese fondue

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Little Baskets of puff pastry cauliflower and smoked cheese

Baskets of puff pastry cauliflower and smoked cheese

How are you? here quite well ! I give the STOP to desserts and plenty of space to  “normal” kitchen, as you can see . We have a house full of panettone to finish , biscuits and chocolates galore … aiutoooo ! In the blog there will be more ‘ light recipes , I promise!

Another recipe with puff pastry. It was made ​​with puff pastry, cauliflower and smoked cheese.

Baskets of puff pastry cauliflower and smoked cheese
 
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Baskets of puff pastry cauliflower and smoked cheese, easy appetizer or side receipe light and delicate.
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • a roll of puff pastry
  • half boiled cauliflower
  • 6 slices of smoked cheese
Preparazione
  1. Clean and cut cauliflower
  2. Blanch twenty minutes in salted water
  3. Cut the puff pastry with which we are going to cover the molds for muffins
  4. Drizzle with a little oil half 'of cooked cauliflower
  5. Put it in the baskets of pastry crushing it a bit with a fork and break up over the scamorza
  6. inform at 200 ° C for 15 minutes.

 

Baskets of puff pastry cauliflower and smoked cheese

basket cauliflower and scamorza perspective basket cauliflower and scamorza tris

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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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Patties Pumpkin

Patties Pumpkin

Today I propose a recipe that can be part of the Christmas appetizers: pumpkin cupcakes.

TO you:

Patties Pumpkin
 
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Patties Pumpkin, sweet and salty
Autore:
Ricetta: Appetizer
Cucina: Italian
Ingredienti
  • 200 g pumpkin flesh
  • 100 g ricotta
  • 40 g of grated cheese
  • 30 g of bread crumbs
  • parsley as baasta
  • salt to bast
  • 1 egg
  • a pinch of nutmeg
  • extra virgin olive oil
Preparazione
  1. Steam or roast the flesh of the pumpkin
  2. Mash with a fork together with ricotta
  3. salt
  4. Add egg, cheese, grated bread, nutmeg and parsley.
  5. Mix well until a homogeneous mixture.
  6. Oleare muffin molds and puta little of the mixture
  7. Bake at 180 ° C for 20 minutes

I’m tired, it was a tough day.

With the holidays I will rest.?!?!?!. Greetings to all, meanwhile, now I look backoff reply, let’s see how it is! hello hello….

Patties Pumpkin first floor Patties Pumpkin open Patties Pumpkin Patties Pumpkin on the left Patties Pumpkin tris

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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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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 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