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:
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:
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) .
Tonight I’m posting after a nice bike ride and after doing my daughter a dutiful trip to park.
This is a receipe that I’ve done on Sunday lunch, the place just now for time matters. I realized that I’m posting mainly pasta, but I don’t want to, seconds are too elaborate … at least pasta with fish is light.
This is very easy, very delicate and if I can afford low cost! to you:
In the afternoon I gostro with the bike with my baby, and there is also the exchange of recipes … 🙂
Usually we meet my daughter’s little cousin and her mom Laura, also very good in the kitchen, and in addition to exchange views about children, we also talk about kitchen and She gave me an idea for quick and convenient summer receipe : pasta salad with celery! It’s coming off a really tasty pasta from the original taste, combined with a few ingredients but really good! variant tasty. Good Laura!
Dear friends, I would like to make an introduction in this post: now you can follow me on Bloglovin, I have yet to understand why these changes, the rest are a landslide in Technology (luckily there’s my husband, with whom I quarrel all sometimes I do not understand why a club ever), but I got me too.
Of course I added all the blogs I follow, which are in turn with bloglovin and I’ll add more. You are welcome!
Return to us for the receipe of today I was inspired by the blog of “aria” blog that I like and I follow! She had in her post potato dumplings with arugula pesto,I decided to cook some pasta with this kind of pesto, by the way it’s also very practical, 5 minutes is already done! to you:
This recipe is the recipe of my heart, recalls lovelymemories.
These are “tarallucci of Abruzzo” or in slang “gaggenette” have the scent of the Mediterranean that I will not never forget and that I really love. I remember when my grandmother, knowing my arrival for the summer holidays, bought a whole tray …. eh! Yes! my favorite desserts! I remember in the morning when I wake up, the scent of coffee go up the stairs and I immediately slipped the costume just went down to the kitchen and here there waiting for the mythical orange thermos full of coffee ‘hot and sweet … so cilliprini’ I call them, cilliprini … (“celli stuffed” the jargon even so ‘) ..
I do not say the difficulty to find the grape jam, in the end I did it!
Celli stuffed a traditional dessert from Italian region Abruzzo
Celli stuffed a traditional dessert from Italian region Abruzzo
1 glass of extra virgin olive oil
1 glass of white wine
450g. about of flour 00 ( the flour is put in theory that takes the dough , and these are Grandma's recipes ... they are to be taken so ' )
250 g . jam grape juice ( " scrucchiate " in Abrruzzo slang )
150 g . chopped almonds
20 g . dark chocolate
a pinch of cinnamon
powdered sugar as much as necessity
Put the wine into a bowl and mix the oil and add the flour like rain, the one you need, until it forms a smooth ball and homogeneous, not knead too much, you do not need and let it rest
Meanwhile, prepare the filling: Toast the almonds have been chopped, mix together the legendary grape jam ( my aunts when they go down in Abruzzo I procure always a bit here and not equal .. but' that of CASA GIULIA and ' good ). Then add the chopped chocolate and a pinch of cinnamon.
Roll out the dough too thin and not forming discs around 6 - 7cm in diameter -
Fill them with a spoonful of filling and forming close torcetti .. ( see photo)
Bake in the oven for 15 min. at 180 ° C, just begin to color immediately remove the dough should remain rather white .
Sprinkle with powdered sugar to taste with sugar or regular white ... I like more with icing sugar ... fantastic freshly baked with a nice coffe
Today once again is a rainy day. When the days are so dull occasionally, I feel like make a cake . I wanted to eat my famous coffee cake that I could not savor when I made it for an occasion last week.
Coffee Cake, a delicious cake to eat while chatting
250 g of flour
1 packet of yeast
2 cups of coffee'
120 g of sugar
a glass of milk
90 g of butter
for the chocolate cream
200 g of dark chocolate
20 g of butter
30 ml of milk
Beat the eggs with the sugar.
Add the butter and cups of coffee ' .
At this point, stir in the flour to which has been added the yeast , stir well and add the cup of milk. If the dough is too solid , add some more milk or coffee ' at will until a thick paste.
Put into a greased cake pan and bake for 30 minutes at 180 ° after which remove it from the oven and allow to cool , remove from the oven, cut in half ( two discs ) for the topping .
Proceed to prepare the chocolate cream .
Melt the chocolate with a little butter and milk over low heat , stirring…
Then let cool and spread the cream on the first disk of cake close with the other disk, dust with icing sugar and serve.
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