mercoledì 29 marzo 2017

RISOTTO WITH SAFFRON, WHITE TRUFFLE SAUCE AND MINT - Risotto allo zafferano, salsa al tartufo e menta



Ingredients for 4 people
360 grams of Carnaroli rice
vegetable broth prepared before
half a tablespoon of salsa to white tarfufo
1 packet of high quality saffron
½ cup white wine
15 grams of butter
2 tablespoons breadcrumbs
fresh mint
sunflower seeds
salt, black pepper

Method
Dissolve saffron in a little water.

Toast the rice in a pot, without using oil and onion. When it is well toasted, pour the white wine and let evaporate all the alcohol and then add a couple of ladles of broth.

Cook for about 10 minutes, then add the saffron and truffle sauce and continue cooking for another 10 minutes then add a few mint leaves and cook for a few minutes.

then turn off the heat and stir in butter and Parmesan. Serve hot with some sunflower seed.


martedì 28 marzo 2017

SOUP OF OATS WITH CHICKPEAS AND FRIARIELLI (VEGAN DISH, HEALTHY FOOD) - Zuppa di ceci e friarielli



Ingredients for 4 people
120 grams of oats
200 grams of pre-cooked chickpeas
friarielli (regulator you to the quantities)
1.5 liters of vegetable broth
garlic
extra virgin olive oil

Method
Wash, cleanse and gently boil the leaves friariello.

Take a slight fried in a pan with oil and garlic. Add the chickpeas and let them cook in pan. After about 5 minutes, add also oats, the broth and cook for circa30 minutes. To finish also add the leaves friariello and finish cooking for another 10 minutes.

Serve hot.


SALAD JASMINE (VEGETARIAN DISH) - Insalata jasmine (vegetariano)



Ingredients for 4 people:
400 grams of Thai Jasmine Rice
2 organic boiled eggs
100 grams of cooked peas previously
8 cherry tomatoes
6 green olives
extra virgin olive oil
salt

Method
Cook the rice according to the methods on the packaging. When it is ready, do it immediately cool under cold water, drain and transfer it into a bowl. Then add the remaining ingredients, mix well and serve at room temperature


lunedì 27 marzo 2017

PURPLE DUMPLINGS WITH GORGONZOLA SAUCE AND ALMONDS (VEGETARIAN DISH) - Gnocchi viola alla salsa al gorgonzola con mandorle



Ingredients for 4 people
600 grams of purple potato dumplings (vitelotte)
pink salt

for gorgonzola sauce
300 grams of Gorgonzola palzola
half a glass of semi-skimmed milk

for the part crunchy
16 almonds

Method
In a pan, in a double boiler, melt the blue cheese with milk. When it's ready, turn off and let rest.

In a non-stick frying pan toast the almonds. When these are ready, do not chop very finely.

Cook the gnocchi in plenty of boiling water. A cooking obtained seasoned with sauce and almonds.


HOMEMADE VITEL TONNE'. Vitel tonnè fatto in casa



Ingredients for 4 people
1 piece of round steak of the weight of about 500 grams.

For the sauce
200 grams of mayonnaise
100 grams of tuna in olive oil jar
10 capers without salt
2 anchovies in oil
extra virgin olive oil
salt and pepper

Method
In a pan, cook the meat with a carrot, celery and water (up to cover) for about 2 hours. When it is ready, let it cool and then cut into very thin slices not.

In a blender, put the tuna under oil, mayonnaise, capers, anchovies a little oil and blend well until you obtain a smooth and homogeneous cream.

Arrange the meat on a plate and sprinkle with the sauce.


RAVIOLI DEL PLIN "ROERO LANGHE" - Ravioli alla "roero - langa"



Ingredients for 4 people
400 grams of ravioli del plin
80 grams of Raschera
1 leek not very big
half a glass of water
1 tablespoon grated Parmesan cheese
salt and pepper

Method
Peel the leek, cut into rounds and cook in a saucepan with 1 cup of milk for 10 minutes. A obtained cooking turn off the heat, drain the leeks and keep aside.

Take a pan, cut the cheese into cubes and let it melt in a double boiler with milk. When completely melted, add the parmesan and mix well.

Cook the pasta in plenty of boiling water.

When they are ready, drain and let stir in the cheese seasoning. Add the leeks, mix well and serve hot.


sabato 25 marzo 2017

THE GLUTTONOUS . La ghiottiona



A real delicacy !! :-)

Ingredients for 6/8 persons
for the "pie" pasta
250 grams of flour type 2
100 grams of butter
2 organic eggs
half glass of cold sparkling water
salt

for the stuffing
50 grams of Bologna mortadella, cut into strips
200 grams of soft cheese cheese
80 grams of fresh peas peeled and pre-cooked
80 grams of smoked cheese
1 organic egg
3 tablespoons breadcrumbs
2 cucchia of grated parmesan
2 tablespoons milk
salt and pepper

Method
In a mixer, put all the ingredients necessary to prepare the dough "pie". When you have obtained a homogeneous and elastic dough formed a ball and put it in the fridge to rest for about 1 hour.

Then prepare the filling by placing in a bowl soft cheese with milk and egg. Mix well then add remaining ingredients.

Take the dough and roll it finely with a rolling pin. Then arrange it on a buttered baking sheet. Put the stuffing inside and close the outer edges. Bake in a hot oven at 180 degrees for about 1 hour. Remove from the oven, let cool and enjoy.


venerdì 24 marzo 2017

HOMEMADE CANNELLONI WITH CAULIFLOWER, MUSHROOMS AND HAM - Cannelloni fatti in casa con cavolfiore, funghi e prosciutto



ingredients:
for cannelloni
200 grams of spelled flour
100 grams of durum wheat semolina flour
3 organic eggs
1 tablespoon oil
2 tablespoons water
salt

for the stuffing
400 grams of sauce prepared before
1 cauliflower
12 button mushrooms
100 grams of cheese montasio
100 grams of cooked ham
salt, parsley

Method
Begin preparing the dough. In a mixer, put all the ingredients needed to make the dough and knead until you obtain a homogeneous and smooth.

Clean the cauliflower and cook in a pressure cooker. When it's ready, crumble finely and place in a bowl.

Cook the mushrooms after they have been thoroughly cleaned in a pan with a little oil a clove of garlic and parsley. Cut them so finely and add to the bowl with the cauliflower. Then add even montasio cheese cut into small cubes, the ham cut into strips and the sauce (except some who will serve for the cannelloni) coverage. Mix well then let rest for a moment.

Roll out the dough for cannelloni then cut into squares of pasta you have on each of it a little filling. Close them as a kind of cannelloni and place in a greased baking sheet. Cover with the sauce advanced. Scrape above a bit of Parmesan cheese.

Bake in preheated oven at 200 degrees for about 30 minutes.


COTECHINO ON A BASE OF BEET AND ALMOND SAUSAGE - Cotechino su una base di salsa alla barbabietola e mandorle



ingredients for 4 people
1 not very big sausage
balsamic vinegar
salt and pepper

for beet sauce and almonds
2 cooked beets previously
10 shelled almonds
2 tablespoons of sunflower oil
1 teaspoon of apple cider vinegar
parsley
salt

Method
Cook the sausage in plenty of hot water for about two hours.

In a blender, put in all the necessary ingredients to make the sauce. Blend everything well then let stand until the sausage is ready.

A cooking of the sausage obtained, allow to cool slightly then cut the sausage into slices and serve with the beet sauce.


martedì 21 marzo 2017

CROUTONS WITH COTECHINO AND GOAT CHEESE SAUCE - Crostini con cotechino e salsa al formaggio caprino



ingredients
1 not very big sausage
4 slices of homemade bread

For the sauce
80 grams of goat cheese
20 grams of milk
1 teaspoon provence herbs
salt

Method
Cook the sausage in boiling water for about 2 hours.

Prepare the sauce by emulsifying goat cheese with milk and Provencal herbs.

Cut the bread into slices and cook grilling on a plate. When it's ready, dispontetelo on a plate and then reclined over the sauce and the sausage cut into slices.