Tag: cream

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Ravioli bacon with cream and asparagus

ravioli speck asparagi panna

Hello guys! Today I propose an easy recipe  , time-saving, say comfortable but not obvious.

Having said that if you don’t  find  ravioli stuffed with bacon, you could opt for ravioletti with ham.

Here are the ravioli with bacon and asparagus:

Ravioli with bacon with cream and asparagus
 
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Cool wisps of ravioli with bacon served with a cream sauce and asparagus
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 300 g of ravioli with speck
  • half a bunch of asparagus
  • 200 ml cream
  • 1 spring onion
  • parsley q.s.
  • pepper q.s.
  • 1 knob of butter
Preparazione
  1. Cut into pieces and wash the asparagus.
  2. Dice thin the onion and fry in a little butter.
  3. Add the asparagus and cook for about twenty minutes.
  4. Add the cream and make them coagulate for a couple of minutes.
  5. Cook ravioli in boiling salted water.
  6. Drain and season them in cream sauce and asparagus.
  7. Sprinkle with pepper and serve.
  8. Dice thin the onion and fry in a little butter.
  9. Add the asparagus and cook for about twenty minutes.
  10. Add cream and make them coagulate for a couple of minutes.
  11. Cook ravioli in boiling salted water.
  12. Drain and season them in cream sauce and asparagus.
  13. Sprinkle with pepper and serve

Since I really liked them, you will see them in another version.

ravioli speck asparagi panna

ravioli speck asparagi panna 2

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Cream of peas

Cream of peas

Today’s recipe is a great cream of peas, velvety and light, suitable for young and old people, here it is:

Cream of peas
 
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Cream of peas, green creaminess of legumes that also likes to children
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
  • 500 g of frozen peas purposes (if you have them too fresh)
  • 100 ml of milk
  • extra virgin olive oil to taste
  • 1 shallot
  • parsley to taste
  • enough water
  • grated cheese to taste
Preparazione
  1. Slice the shallots into thin slices
  2. Combine the frozen peas and fry a couple of minutes with scallions.
  3. At this point, add the milk and cover flush with the peas with water.
  4. Sprinkle with parsley, bring to a boil and add salt.
  5. Cook about a half hour, if too dry add a little water
  6. After cooking, blend well with the immersion blender and add a little milk if you feel the mixture is too dry.
  7. Go all the passes or vegetables in a colander to remove the skins.
  8. Serve with a drizzle of olive oil and a good sprinkling of cheese.

 

Cream of peas image 1 Cream of peas image 2 Cream of peas image 3

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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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Tempo totale
 
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