Hola! I’m back! Having done a wonderful week in the mountains, I’m relaxed!
it was beautiful and the amazing thing is that the baby was very good, she took up the sticks, which are closed at her height and started walking as if he had a life! A true mountain walker! She is like the father, mother instead is a “woman of the South Sea” and comes from the sea … now propose a fine first fish and not with the usual pasta but with gnocchi! The recipe is from my friend Ileana! Thank you! They were the best of the best! Cooked them over a fantastic dinner at her house!
Voila is the recipe:
Hello! Today pesto recipe! We wanted it!. today I have started production, both of the Genoese that the Sicilian, but this time of Trapani. There is also the generic Sicilian pesto recipe that has ricotta, but this time I opted for the one of Trapani, here’s the recipe, Pesto of Trapani, a sicilian sauce:
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:
Purple potato pasta with mushrooms on cheese fondue, a giant dumpling dough from soft
Ricetta: first course
For the potato dough:
400 g of purple potatoes
1 egg yolk
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
I used dried mushrooms soaked in water a few hours.
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:
Boil the potatoes in their skins for about half an hour
Still warm , peel and pass them masher .
Add a little salt , egg yolk and enough flour to form a homogeneous mixture such as gnocchi.
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 :
Once you have filled rectangles with mushrooms roll the dough and place on sheets of aluminum foil rolling well and good ending .
Boil for about 7 minutes.
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.
Meanwhile melt the cheese with a little milk for garnish and flavor the dish.
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