mercoledì 28 dicembre 2016

GRATINATED MACCHERONI WITH BROCCOLI, EMMENTHAL CHEESE AND CHAMPIGNONS. - Maccheroni gratinati con broccoli, emmenthal e champignons



A tasty dish with lots of flavor and good health.

Ingredients for 4 people
400 grams of Gragnano Macaroni
1 not very big broccoli
150 grams of Emmental cheese
8 button mushrooms
1 clove of garlic
butter
salt and pepper

Method
Peel the broccoli and cook in a pressure cooker. When it is ready, cut it into pieces not too big and keep aside.

Cut the mushrooms into strips after it is cleaned from the ground, and brown lightly in a little oil and sauté garlic.

Cook the pasta al dente. Then drain it and let it pass under cold water. Put it in a bowl and add the broccoli, mushrooms and Emmenthal cheese cut into small cubes. Add 2 tablespoons of grated Parmesan cheese, a little butter and mix well.

Transfer the mixture into a buttered baking dish from the oven and let brown in the oven at 200 degrees for about 10 minutes. Then baked, let cool mildly and serve.




martedì 20 dicembre 2016

HOMEMADE ANCHOVIES AND OLIVES PIZZA WITH SPECIAL DOUGH - Pizza fatta in casa con impasto speciale


Special pizza with special mixture.

Ingredients for 4 pizzas
For the dough
300 grams of flour type 1
200 grams of durum wheat semolina flour
260 grams of sparkling water
20 grams of extra virgin olive oil
25 grams of white wine Favorita
6 grams of dry yeast
2 sprigs of dried oregano
8 grams of salt

for the condiment
1 can of peeled tomatoes
2 tablespoons green olives
12 anchovy fillets in oil
a pinch of salt
extra virgin olive oil

Method
In a mixer, put all the ingredients except the salt and oil and then knead at low speed for about 5 minutes. Then add even oil and salt and finish kneading.

Let rise covered for about 3 hours.

He spent 3 hours, take the dough, divide it into 4 then with your fingers give it the characteristic circular shape.

Arrange over the sauce and cook at 240 degrees for about 5/10 minutes.




lunedì 19 dicembre 2016

HOMEMADE MEZZELUNE WITH SPECIAL DOUGH . Mezzelune fatte in casa con impasto speciale



And finally here is the recipe of my half moons.

Ingredients for 4 people:
for the dough:
70 grams of flour type 1
80 grams of durum wheat semolina flour
half a tablespoon of tomato paste
1 organic egg
1 tablespoon of water
1 tablespoon extra virgin olive oil
salt

For the stuffing:
90 grams of fresh ricotta
80 grams of chard
1 tablespoon grated Parmesan cheese
salt, nutmeg

Method
Prepare the dough for the ravioli putting inside a kneader all the necessary ingredients. When you've got an elastic and homogeneous let rest in refrigerator for about 30 minutes.

Meanwhile, prepare the filling by placing inside the ricotta and chopped beets. Add the Parmesan cheese a pinch of salt and nutmeg and mix well.

Then take the dough from the refrigerator, pull thin with a rolling pin then many records with a round pastry cutter cut the dough as it allows. With a pastry bag you put exactly in the middle a little filling in the middle then close the disc until it becomes a half moon.

Cook the pasta in plenty of boiling water then drain and toss with the melted butter, sage and rosemary.



venerdì 16 dicembre 2016

RISOTTO WITH PUMPKIN AND ALMONDS - Risotto alla zucca e mandorle



Ingredients for 4 people
320 grams of Carnaroli rice
1 zucchini slice not very big
1 tablespoon of shelled almonds
1.5 liters of vegetable broth
half a glass of white wine
1 shallot
extra virgin olive oil
2 tablespoons grated Parmesan cheese
15 grams of butter

Method
Peel the pumpkin, mondatela and cut into fairly small cubes, then cook it in a pan with a little water until it softens.
Then let it cool and shake it by adding almonds and a pinch of salt and nutmeg.

Take a fried with oil and shallots. then remove the shallot and toasted rice. Pour the white wine and let evaporate all the alcohol. Then add a couple of ladles of broth and cook in this way for about 10 minutes. Then add the pumpkin cream and almonds and cook for another 10 minutes. When the rice is perfectly cooked, turn off the heat and stir in butter and Parmesan cheese. Serve hot.




giovedì 15 dicembre 2016

HOMEMADE TAGLIATELLA "ZUCCATA" - Tagliatella fatta in casa "zuccata"



Simply delicious!

Ingredients for 4 people
for noodles
120 grams of flour type 1
80 grams of durum wheat semolina flour
2 organic eggs
1 teaspoon dried chervil
1 tablespoon extra virgin olive oil
1 tablespoon of water
salt

for the condiment
800 grams of fresh mussels
1 small green cauliflower
half a glass of white wine
1 clove of garlic
salt

for pumpkin cream
400 grams of pumpkin
1 glass of water
1 tablespoon dried tomatoes
3 tablespoons extra virgin olive oil
nutmeg

Method
Peel the cauliflower and cook in a pressure cooker. When it is ready, cut it out and keep aside.

Meanwhile, prepare the noodles by placing inside a mixer all the necessary ingredients. Do mix well, then wrap in a plastic wrap and let rest in the refrigerator for about half an hour.

Peel the pumpkin and cook in a pressure cooker. Then let it brown slightly in a pan with a little oil and a clove of garlic. When fully cooked, remove from pan, let cool and place in a blender with water, dried tomatoes, olive oil and a pinch of nutmeg. Blend until you have a "puree" dense enough.

Clean and wash the mussels externally. In a pan slightly fried with olive oil and garlic. then remove the garlic, pour the mussels and white wine. Let evaporate all the alcohol then add 2/3 cups of water. Cover the pan with a lid, and cook until all the mussels have opened.

In another pan, take another pan with the oil and garlic. Add the cauliflower and let it cook for about 5 minutes. then turn off the heat and let rest.

Roll out the dough and cut it not very wide. Cook it in a pot of boiling water. When it's ready, drain and place in pan with cauliflower. Add the mussels and cook everything. In each plate, place the bottom a couple of tablespoons of cream of pumpkin, then put on the noodles with the sauce and serve immediately.



mercoledì 14 dicembre 2016

MACCHERONI WITH SAFFRON, BACON AND LEEK - Maccheroni allo zafferano, gaunciale e porro.



ingredients for 4 people
400 grams of Gragnano Macaroni
1 slice of bacon or pancetta in a single slice
1 leek
1 shallot
1 sachet of saffron
extra virgin olive oil
salt, black pepper

Method
Dissolve the saffron in a little water.

Peel the leek and let blanch in boiling water for about 10 minutes.

In a pan, make a sauce with a shallot and a little oil. Fry the bacon cut into pieces not very large. When it is ready, remove from the pan and keep aside. Then add the leeks and sauté a few minutes.

In a pot of boiling water, cook the pasta. Drain and place in a pan, add the saffron and the pillow. Cook everything then serve hot.



BIGOLI PASTA WITH PESTO OF PARSLEY AND SCALLOPS - Pasta con pesto di prezzemolo e capesante


An interesting dish, fresh and appetizing.

Ingredients for 4 people
400 grams of pasta type bigoli
8 scallops

for parsley pesto
1 bunch of parsley is not very big
20 shelled almonds
3 tablespoons extra virgin olive oil
1 tablespoon of grated pecorino
2 anchovies in oil

Method
First prepare the pesto, put in the blender all the necessary ingredients. As regards the consistency regulator you depending on your liking.

Remove the flesh of scallops and cook in a skillet with a little garlic and a little olive oil. When they are ready, turn off the heat, cover and let them rest.

Cook the pasta in plenty of boiling water. When it's ready, drain and place in a bowl with parsley pesto and scallops. Mix well then serve hot.


lunedì 12 dicembre 2016

SALTED PUFF PASTRY WITH APPAREIL, NOODLES AND BACON - Sfoglia salata con appareil, tagliolini e pancetta



a tasty pie with puff pastry and this time with a special dressing.

Ingredients for 4 people
1 roll of puff pastry of high quality

for the stuffing
250 grams of egg noodles
1 slice of bacon in one piece
1 shallot
80 grams of emmental or edamer
extra virgin olive oil
salt, black pepper

for appareil
200 ml of single cream
1 organic egg
salt

Method
In a pan, make a sauce with oil and shallots and fry the diced bacon not very large.

In a pot of boiling water, cook the noodles and drain them. Stop the cooking in cold water then place them in a bowl and add the bacon, cheese cut into cubes and also this mix well.

In a bowl beat the egg with the cream.

Take the pastry and arrange in a circular pan. Pour in the filling and then the appareil.

Bake at 220 degrees for about 20 minutes. Remove from the oven let cool slightly then serve.


>

una gustosissima torta salata questa volta con pasta sfoglia e con un condimento particolare.

Ingredienti per 4 persone
1 rotolo di pasta sfoglia di ottima qualità

per il ripieno
250 grammi di tagliolini all'uovo
1 fetta di pancetta in un'unica fetta
1 scalogno
80 grammi di emmental o edamer
olio extravergine di oliva
sale, pepe nero

per l'appareil
200 ml di panna liquida
1 uovo biologico
sale

Procedimento
In una padella, fate un soffritto con olio e scalogno e fate rosolare la pancetta tagliata a dadini non molto grandi. 

In una pentola di acqua bollente, cuocete i tagliolini e scolateli al dente. Fermate la cottura in acqua fredda poi disponeteli in una ciotola e aggiungete la pancetta, il formaggio tagliato anche questo a dadi e amalgamate bene il tutto.

In una ciotola sbattete l'uovo con la panna.

Prendete la pasta sfoglia e disponetela in una teglia circolare. Versate all'interno il ripieno e poi l'appareil.

Infornate a 220 gradi per circa 20 minuti. Sfornate fate raffreddare leggermente poi servite.

WHOLEMEAL POLENTA WITH STRACCHINO - Polenta integrale con stracchino



A single dish as much substantial. Winter is almost upon us and I allowed myself this treat !!

Ingredients for 4 people:
400 grams of possibly full of corn flour and stone-ground
1 liter of water
300 ml of milk
200 grams of cheese stracchino
cipolliina dried grass
salt and pepper

Method:
Bring the water and 300 ml of a boiling milk. then pour the flour to "rain" and often turn with a whip so as not to make lumps. Keep in mind that for a perfect cooking takes approximately 40/50 minutes depending on the amount of water used.

When there are about 15 minutes at the end of the cooking polenta, soft cheese melt in hot milk.

Pepper and serve hot.




sabato 10 dicembre 2016

TAGLIOLINI WITH BAGNA CAODA - Tagliolini alla bagna caoda



A very special dish, certainly not very usual! The Piedmontese tagliolini in combination with bagna cauda. Must try.

Ingredients for 4 people:
400 grams of fresh noodles
1 Jerusalem artichoke

for bagna cauda
100 ml of cream
half a glass of milk
1 fairly large garlic clove
4 anchovies in oil
extra virgin olive oil

Method
Peel and cut the artichokes into thin slices.

in a crock pot, heat a few tablespoons of olive oil and put in the crushed garlic and anchovies in oil. Cook everything well, then add the milk and cook like this for about 15 minutes, stirring often. Uinte then the cream and cook for another 5 minutes.

Cook the pasta in plenty of boiling water. When it is ready, drain, arrange them on a plate and serve with bagna cauda and Jerusalem artichokes.




venerdì 9 dicembre 2016

GNOCCHI WITH FONTINA, CREAM AND SPECK - Gnocchi con fontina, panna e speck



Ingredients for 4 people
800 grams of dumplings
100 ml of cream
150 grams of Fontina Val d'Aosta dop
6 slices of bacon from South Tyrol
grated Parmesan cheese
salt, black pepper

Method
In a pan, fry lightly the bacon in a little extra virgin olive oil.

Cut the cheese into small pieces and set aside.

Cook the gnocchi in a pot of boiling water.

When they are ready put them into the pan with the bacon, add the cream and the cheese and mix well. Stir in a tablespoon of grated Parmesan cheese and serve immediately.



KAMUT SPAGHETTI WITH FRESH TOMATOES AND CLAMS - Spaghetti di Kamut con pomodori freschi e vongole



Ingredients for 4 people
320 grams of spaghetti kamut
800 grams of clams
400 grams of cherry tomatoes
half a glass of white wine Arneis
1 clove of garlic
fresh parsley
salt, red pepper

Method
Clean and wash the clams thoroughly. Let him lose the sand putting them in salted water and changing the water frequently.

Then wash them again and rinse it. In a skillet, cook the clams with a glass of water until it will not open all. Then transfer them in a container and then, taking care to filter the cooking liquid from the clams, remove it and keep it aside. In the same frying pan, sauté with olive oil and garlic. Add the chopped tomatoes not very large, shelled clams and blended with half a glass of wine. Allow to evaporate all the alcohol then add the cooking liquid from the clams, parsley and crushed finely red pepper . Bake until cooked clams.

Cook the pasta in plenty of boiling water. When it is ready, drain it and toss it in the pan with the sauce. Serve hot.




mercoledì 7 dicembre 2016

BAKED GNOCCHI COCOTTE WITH TOMATOES AND FONTINA - Cocotte di gnocchi al forno con pomodori e fontina



A very special dish that, to try

Ingredients for 4 people
600 grams of potato dumplings
16 cherry tomatoes
160 grams of fontina DOP of Aosta
400 grams of sauce prepared before
salt, black pepper

Method
Cut the cheese into cubes and place in a bowl. Add the sauce tomatoes cut in half then mix well.

In a pot of hot water, cook the gnocchi. When they come to the surface drain and add them to the bowl with the dressing. Turn everything well then arrange in 4 cocotte oven, Make brown in the oven. When they are ready sfornateli and serve hot, not boiling.


SPAGHETTI ALLA CHITARRA WITH EGGPLANTS AND BACON - Spaghetti alla chitarra con melanzane e guanciale



Ingredients for 4 people
400 grams of spaghetti alla chitarra
200 grams of tomato sauce prepared before
1 purple eggplant
2 slices of bacon not very large
1 shallot
salt, black pepper

Method
Wash the eggplant and cut into slices not very thick. Let him therefore lose the vegetation water under the salt. When it is ready, cut it into cubes not very large.

In a pan, make a sauce with oil and shallots and place the eggplant cubes and bacon to brown for a few minutes. then remove the bacon and add half a glass of water. Cook for about 20 minutes.

Now add the tomato sauce, the bacon and cook until cooked eggplant.

In a pot of boiling water, cook the pasta. A obtained cooking, drain and sauté in the pan with the sauce. Serve hot.



STUFFED HOMEMADE FOCACCIA - Focaccia fatta in casa ripiena




For the focaccia:
500 grams of flour type 1
320 grams of cold water
15 grams of extra virgin olive oil
8 grams of yeast
5 grams of malt extract
1 leek not very big
8 grams of salt

for the condiment
160 grams of prosciutto San Daniele
150 grams of cheese
4 tablespoons of sauce prepared dried tomatoes before

Method
In a mixer, put all the ingredients needed to make the dough (the leek finely chop) except salt and oil. Knead for about 5 minutes then also add the oil and salt and finish knead until dough is smooth and homogeneous. let rise for about 2 hours. When it's ready, put it on a roasting pan then with your fingers, mashed well giving the classic form of focaccia.


Let rise for another 30 minutes, then bake at 240 degrees for about 15 minutes.

Remove from the oven, let cool and serve with ham, cheese and sauce of dried tomatoes.



martedì 6 dicembre 2016

VEGETAL TRIUMPH - Trionfo vegetale



Many vegetables full of flavor, all together for a real vegetable Triumph.

Ingredients
1 savoy cabbage is not very big
4 yellow potatoes
400 grams of vitelotte potatoes (purple)
2 leeks Cervere
1 liter of vegetable broth prepared before
salt, black pepper

Method
Peel the potatoes and cook them in a pressure cooker.

Peel the leek and cut it into pieces is not very large. Cook it in boiling water for about 15 minutes.

When they are ready, peel the potatoes, cut them in pieces not very large and keep aside.

Cut the cabbage into pieces not very big and cook in a pan with the broth and adding water if too dry. When it will be perfectly cooked, also add the potatoes and leeks and cook everything. Serve hot.



lunedì 5 dicembre 2016

VAL VARAITA RAVIOLES WITH TOMA, NOSTRALE CHEESE AND MELT BUTTER - Ravioles con toma, nostrale e burro fuso



A quick and easy dish that lends itself to many variations.

Ingredients for 4 people
600 grams of ravioles of Val Varaita (you can also use the gnocchi if you do not have the ravioli)
100 grams of toma pasture
80 grams of ripened nostrale
20 grams of high quality butter
8 sage leaves
salt, black pepper

Method.
Cut the nostrale cheese flakes.

Toma cut into cubes and arrange evenly on the bottom of the dishes.

Melt the butter in a double boiler with the sage leaves to flavor.

In a pot of boiling water, cook the ravioles. When they are ready, arrange on plates, add the nostrale flakes, then sprinkle with the melted butter and serve hot.



CIOCCOLATOSA CAKE WITH MASCARPONE AND BLACKBERRIES CAKE - Torta cioccolatosa con crema al mascarpone e mirtilli



Ingredients
400 grams of rice flour
80 grams of Demerara sugar
1 packet of yeast cake
3 organic eggs
100 grams of good quality butter
80 grams of toasted hazelnuts and pounded finely
100 ml of milk
100 grams of dark chocolate 70% cocoa
icing sugar
1 of chestnut honey spoon

For the mascarpone cream
200 grams of mascarpone
80 grams of fresh blueberries

Method
In a mixer, put all the ingredients except the dark ciocolato, honey and icing sugar. Make knead everything well, then dark chocolate in a small pan in a water bath. When it's ready, pour it into the mixture and then mix well.

Take a cake mold of 24 cm in diameter, foderatelo with parchment paper then pour in the mixture. Bake at 180 degrees for about 50 minutes.

In a blender, put the mascarpone and the well washed blueberries. Blend everything and if, either too thick, add a few tablespoons of milk.

Serve the cake at room temperature with the cream.




venerdì 2 dicembre 2016

DUMPLINGS WITH RACLETTE, NOSTRALE CHEESE AND ALMONDS - Gnocchi con raclette, nostrale e mandorle



ingredients for 4 people
600 grams of potato dumplings
100 grams of raclette
16 shelled and toasted almonds
50 grams of cheese Nostrale
half a glass of milk
salt, black pepper

Method
Melt raclette cheese in a water bath with milk. (Add a little water to keep it from sticking to the bottom, then add the almonds and the grated nostrale do mix well.

In a pot of boiling water, cook the gnocchi. Then put them in a bowl and add the cheese sauce and almonds. Stir well then serve immediately hot.



giovedì 1 dicembre 2016

"THE PASTORATA" - "La pastorata"



Ingredients for 4 people
350 grams of Gragnano Macaroni
1 broccoli
extra virgin olive oil
salt, red pepper

For the sauce
2 fillets of sea bream If
1 clove of garlic
half a glass of wine
1 tablespoon rehydrated dried tomatoes before
1 tablespoon tomato sauce
salt,

Method
Clean the broccoli and let it boil gently.

In a pan, make a sauce with olive oil and garlic. Cook the fillets of sea bream inside then pour in the white wine and let evaporate the alcohol. With the tines of a fork go cut then add the dried tomatoes finely chopped and spoon the tomato sauce. Blow up everything then add the broccoli cut into small pieces.

In a pot of boiling water, cook the pasta. When it is ready, drain it and toss it in the pan with the sauce. Serve immediately.



OCTOPASTA - Octopasta



When you play with your imagination, come out of these dishes.

Ingredients for 4 people
300 grams of spaghetti kamut
400 grams of prepared sauce before
1 not very big octopus
2 tablespoons green olives
1 tablespoon of shelled almonds
salt, black pepper

Method
Cook the octopus in a pressure cooker, then cut it into pieces not very large and place in a pan with the tomato sauce. Add the olives and cook until complete Octopus cooking.

Toasted almonds in a skillet then add to the tomato sauce and octopus.

In a pot of boiling water, cook the pasta. When it is ready, drain it and let it add flavor to the sauce. Serve hot.



lunedì 28 novembre 2016

TIMBALE OF NOODLES WITH SCAMORZA, HAM, WITH LEEK SAUCE - Timballo di tagliolini con scamorza, prosciutto e salsa ai porri



Ingredients for 4 people
for the shell of the pie
200 grams of flour type 1
50 grams of semolina flour
2 organic egg yolks
30 grams of butter
salt, black pepper

for the stuffing
250 grams of egg noodles pasta
50 grams of smoked cheese
3 tablespoons of bechamel
100 grams of cooked ham
salt

For the sauce
200 ml of sauce
1 pre boiled leek

Method
In a mixer, mix all the ingredients needed to make the dough. When the mixture is ready, wrap it in plastic wrap and let rest in refrigerator for about 30 minutes.

Meanwhile, cook the spaghetti al dente then drain and stop the cooking under cold water. Put everything in a bowl and add the smoked cheese, diced 3 tablespoons of sauce and the ham cut lists. Mix well and let stand for a few minutes.

Take the dough from the refrigerator, roll it out and divide into 2 parts, so that one is twice the other. Arrange the larger one in a buttered baking dish of 21 cm diameter. Put the stuffing inside, then close it all with the advanced mixing. bake at 180 degrees until they reach the gilding. Remove from the oven and let cool slightly then.

Prepare the sauce, whisking together the sauce and leeks until you have a smooth sauce.

Serve the pie with leek sauce.


FASSONE TARTARE WITH LEEKS AND SAFFRON BECHAMELLE - Tartare di fassone con porri e besciamella allo zafferano



Ingredients for 4 persons
400 grams of Piedmont  fassone beaten with the knife
1 teaspoon of salted capers
1 lime
1 leek
400 ml of sauce prepared before
1 sachet of saffron
extra virgin olive oil
salt black pepper

Method
In a bowl, put in the meat and then season with olive oil, lime juice and capers washed by salt and finely chopped. Stir well then put in the fridge to rest for about 1 hour.

Cleaned and then cut the leeks into pieces not very large. Boil in boiling water for about 10 minutes, then drain and set aside.

Dissolve the saffron in a little water and mix well. Then add it to besciamela and mix together.

Then pull out the meat from the fridge, give it the shape that you like then add the leeks and saffron sauce and serve.



BREADED BAKED TOAST - Toast impanato al forno



Toast a bit different from usual. Breaded and baked.

Ingredients for 4 people
8 slices of bread as toast
160 grams of good quality cooked ham
4 not very thick slices of toast bread
1 organic egg
1 tablespoon of bread crumbs
salt, black pepper

Method
Within 2 panne slices, put the ham and a slice of cheese.

Beat the egg in a bowl then helping with a pastry brush, brush the surface and breaded in bread crumbs. Bake in preheated oven until it is well browned on the surface.



sabato 26 novembre 2016

PUFF PASTRY HOT DOG - Hot dog con pasta sfoglia



a fun and simple idea for a hot dog with a particular case.

Ingredients for 4 hot dogs
2 rolls of pasta dough of excellent quality
6 large enough frankfurters
300 grams of fresh spinach
2 tablespoons grated Grana Padano cheese
1 clove garlic
1 organic egg
2 tablespoons milk
extra virgin olive oil
salt, black pepper

Method
Take a light sauce with olive oil and garlic in a pan. Add the washed spinach, well washed and cook for a few minutes. then put them in a bowl and add the parmesan cheese, salt and pepper and mix well.

Frankfurters boiled in boiling water for about 3/4 minutes.

Roll out the pastry and divide it in half length. Always for the length, place a little spinach. then one and a half frankfurters for each strip of dough then roll them about themselves and sigillateli well. With a beaten egg and a little milk, brush the surface and then bake at 200 degrees for about 20 minutes, being careful not to burn.



venerdì 25 novembre 2016

RISOTTO "AUTUMN" - Risotto autunno



A risotto in honor autumn.

Ingredients for 4 people
320 grams of Carnaroli rice
1 tablespoon and a half full of frozen wild mushrooms but high quality
1 zucchini slice not very big
1 leek
2 tablespoons pumpkin seeds
1.5 liters of vegetable broth
half a glass of white wine Arneis
1 shallot
10 grams of butter
2 tablespoons grated Parmesan cheese
salt, black pepper
extra virgin olive oil

Method
Cleaned and the leek and let blanch in boiling water for about 10 minutes.

Cut the pumpkin into small pieces.

In a saucepan low and wide, do a fried with oil and shallots. Toast the rice then blended well with the white wine and let evaporate the alcohol. Add the pumpkin, cut into cubes and leek. Add the broth and cook for about 10 minutes. Now add the mushrooms and continue cooking for another 10 minutes. When the rice is cooked, turn off the heat, then stir in butter and Parmesan cheese. Serve hot with pumpkin seeds and a little parsley.



giovedì 24 novembre 2016

CAULIFLOWER AU GRATIN WITH NOSTRALE OF ONCINO CHEESE, RACLETTE, HAM AND CREAM - Cavolfiore al gratin con nostrale di oncino, raclette, panna e prosciutto cotto



Ingredients for 4 people about
1 cauliflower not very big
200 grams of raclette cheese
150 grams of cooked ham
100 ml of cream
4 tablespoons breadcrumbs
50 grams of cheese Nostrale Oncino
20 grams of butter
salt, black pepper

Method
Peel the cauliflower removing leaves. Cook it in a pressure cooker. When it is ready, cut it into pieces not very big and place it in a large baking dish putting on the raclette cheese cut into cubes, cream, a tablespoon of bread crumbs then cooked ham, cheese nostrale crumbs, butter and finish the rest of the bread crumbs.

Bake in hot oven at 200 degrees for 15 minutes, then make au gratin for 5 minutes and serve hot.



mercoledì 23 novembre 2016

VELVETY SOUP OF PUMPKIN, TOPINAMBUR AND POTATOES - Vellutata di zucca, patate e topinambur



Ingredients for 4 people
800 grams of pumpkin
3 potatoes
2 Jerusalem artichokes
1.5 liters of vegetable broth
60 ml of cream
1 leek
extra virgin olive oil
salt, black pepper

Method
Cook the potatoes in a pressure cooker, then peel and cut into pieces not very large.

Cut the leek into rounds and let blanch in hot water for about 5 minutes. In a pot, put inside so now blanched leek with a little oil and add the pumpkin, cut into cubes and Jerusalem artichokes, cut into slices not very thick. with the stock to cover the whole. Cook in this way for about 30 minutes and covered.

United now the potatoes and cook for another 10 minutes then add the cream, stir well everything with a spoon. Turn off the heat and blend with an immersion blender.

Serve hot with croutons.




RISOTTATI MACCHERONI WITH SHRIMPS AND SQUIDS - Pasta risottata con gamberoni e calamari



A very tasty way to cook pasta: directly in the pan with the sauce.

Ingredients for 4 people
400 grams of macaroni
400 grams of tomato sauce prepared before
12 prawns
4 not very large squid
half a glass of white wine
fresh parsley
extra virgin olive oil
1 clove of garlic
salt, black pepper

Method
Clean and shelled the prawns. Remove the black part of the bowel and keep the shells well washed aside.

Clean the squid and cut into strips not very wide.

In a pan, make a sauce with olive oil and garlic. Put inside the heads of the prawns and fry lightly. Pour the white wine then add the tomato sauce, prawns and squid.

In a pot of hot water, boiled for one minute the dough, then put it in the pan and cook for about 11 minutes, adding a little water if you were to dry out too much. Cooking the pasta directly in the pan the same dough will take the flavor of the sauce making it much more flavorful.

When everything is perfectly cooked, served warm with a little fresh parsley.




martedì 22 novembre 2016

MACKEREL'S THREADS WITH BAGNET VERD AND CHIA SEEDS - Filetti di sgombro con bagnet verd e semi di chia



The "bagnet verd" or green salsa in Piedmont and in particular in the province of Cuneo, is almost an institution. "Generally used with meat dishes, but I wanted to try it with a fish like mackerel to see that to take effect.

Ingredients for 4 people
4 fillets of mackerel
1 heaping tablespoon of chia seeds
half a glass of white wine
extra virgin olive oil
1 clove of garlic
Salt,

for Bagnet verd or green sauce
4 anchovies in oil
1 bunch of parsley
60 grams of toasted pine nuts
20 grams of salted capers
2 hard-boiled organic egg yolks (already cooked)
1 tablespoon of apple cider vinegar
the bread of a sandwich not very big
½ cup extra virgin olive oil
2 cloves garlic

Method
Eliminate all the salt from the capers, chopped breadcrumbs, peeled parsley and remove the peel and garlic soul, then put them in a blender along with the rest of the ingredients needed to make the green sauce. Blend carefully so as to obtain a homogeneous sauce.

In a pan fry the garlic and oil. Fry the mackerel fillets, pour the white wine by evaporating all the alcohol, then cook until perfect cooking of the fish.

When it's ready, serve hot with green sauce and chia seeds.



lunedì 21 novembre 2016

PICI PASTA WITH SOUR CREAM, SMOKED SALMON AND LEEKS - Pici con panna acida, salmone affumicato e porri



Pici are a Tuscan pasta shape very similar to bucatini ... but without the hole. With sour cream and a good smoked salmon are the greatest.

Ingredients for 4 people
400 grams of pasta pici (alternatively bucatini)
a sour cream of excellent quality jar
100 grams of smoked Scottish salmon
1 leek Cervere
salt, black pepper

Method
Cut the leeks, wash and let blanch in boiling water for about 5 minutes.

When it's ready, drain and keep aside.

In a skillet, melt the butter, then saute the salmon slightly and place in a bowl with the leek. Mix well and let stand.

In a pot of boiling water, cook the pici. Drain them, place them in the pan with the sauce and add the sour cream. Mix everything together and serve hot.




HOMEMADE PANDORO "GOLD PANTOZZO" . Pandoro fatto in casa, "pantozzo d'oro"



As mentioned to make the pandoro needs many risings and then a long time to be used, but the end result repays in full.

Ingredients for approximately 1 kilogram of dough
500 grams of flour Manitoba
110 grams of demerara sugar
3 more an organic egg yolk
half a teaspoon of bourbon vanilla seeds
150 grams of butter
70 ml of milk
16 grams of yeast

Method
It is divided into several phases. Let's start with the first:

Phase 1
In bowl, place the yeast dissolved in about 40 ml of milk not to water down the entire first mixture (called pastel). When it's ready, add about a tablespoon of sugar, egg yolk and 50 grams of flour. Mix at low speed so as not to heat the mixture until the mixture is smooth and homogeneous mixture and let rise for 1 hour.

phase 2
then shoot the dough and add the remaining 30 ml of milk, 100 grams of sugar, 1 egg, 250 grams of flour and 30 grams of softened butter. Knead very slowly until the mixture is fairly homogeneous. Cover again with a cloth and let rise for about an hour.

phase 3
For the last batter, the time order to resume the dough leavening now risen and add the flour and remaining sugar, 2 eggs and vanilla. Then knead again, then take a glass bowl with lid and grease it with butter. Take the dough and fold to form a ball. Put it in the bowl and let it rise for another hour ina fresh place. then put in the fridge with bowl and covered for about 12 hours.

step 4
Perhaps the most complex but with a little patience you run quietly. Take the dough from the refrigerator and roll it out with a rolling pin to form a square. Within the same 120 grams of softened butter. Take now the four sides of the dough and close it all taking so inside the butter as seen in photos.



With a rolling pin gently push it starting from the butter and half going to the top and then from the middle downwards.


Fold the dough into 3 parts and then put it in the refrigerator the mixture for about 20 minutes.
Repeat for 2 more times with always rest of 20 minutes each.

step 5
still roll out the dough, then fold the whole forming a ball. Butter a mold dome as one of the photo (diameter of about 22 cm) put the dough inside and let rise further until the whole does not come to cover almost the top of the mold itself.

Phase 6, cooking
Bake at 170 degrees convection oven for about 10 minutes just to begin to make it grow. then lower the temperature to 160 degrees and cook for about 70 minutes over a conventional oven.

When it's ready, the oven, make it cool misshapen and sprinkle with powdered sugar.




sabato 19 novembre 2016

"I RECYCLE" CAKE - Torta "ti riciclo".



Since I had in the pantry of canned peaches and macaroons that could not be used together, I then started to make this delicious cake. Healthy, genuine and fragrant.

Serves about 8 people
300 grams of flour type 1
100 grams of rice flour
1 teaspoon baking powder
3 organic eggs
100 grams of butter
100 ml of soy milk
30 grams of sweet cocoa
50 grams of demerara sugar
200 grams of canned peaches
30 grams of dried macaroons

for glazing chocolate
a bar of dark chocolate 80% cocoa
20 grams of butter

for garnish
almonds
icing sugar

Method
In one of the kneading bowl, put the flour and baking powder sifted, then the eggs, milk, softened butter, sugar and cocoa. Knead for about a couple of minutes, then also add the macaroons and the chopped canned peaches cut into small pieces. Knead again together until the mixture is smooth. Line a round cake pan with parchment paper and then pour in the mixture. Bake at 180 degrees for about 40 minutes. When it is ready, then let cool completely misshapen. Melt the chocolate with the butter and sprinkle the surface of the cake. then garnish with the almonds and icing sugar.



lunedì 14 novembre 2016

RISOTTO WITH RED WINE, NOSTRALE DI ONCINO CHEESE AND CERVERE'S LEEK - Risotto al vino rosso con nostrale di Oncino e porro Cervere



A fairly complex risotto about flavors. To be enjoyed with care.

Ingredients for 4 people
320 grams of Carnaroli rice
half a glass of red wine Dolcetto d'Alba
1 leek cervere
1.5 liters of vegetable broth prepared before
200 grams of cheese nostrale Oncino
20 grams of butter
2 tablespoons parmesan cheese
extra virgin olive oil
salt and pepper

Method
Clean the leeks and cut into rounds. Do it and baked in a pan of boiling water for about 10 minutes.

Make a sauce with a little oil and a small piece of leek. Fate then toast the rice, then pour in the red wine and let evaporate the alcohol. Add a couple of ladles of broth and cook, stirring often, for about 10/15 minutes (add broth as needed). then add the cheese cut into cubes and leek and cook until optimal cooking. Remove from heat stir in butter and cheese and let stand covered a couple of minutes, then serve immediately.


domenica 13 novembre 2016

DUMPLINGS WITH SEIRASS DEL FEN CHEESE AND SMOKED SCOTTISH SALMON - Gnocchi con seirass del fen e salmone affumicato



A simple dish, but tasty and genuine ingredients.

Ingredients for 4 people
600 grams of potato dumplings
300 grams of cottage cheese seirass the fen
120 grams of smoked Scottish salmon
salt, black pepper
Origan

Method
In a bowl, chop with a fork tines seirass of the fen. Cut the salmon into thin strips and mix well. If the mixture becomes too hard to navigate, add a tablespoon of water.

Cook the gnocchi in plenty of boiling water. When they are ready, drain and pour into the bowl. Turn everything well then serve with a little oregano.



venerdì 11 novembre 2016

HOMEMADE RAVIOLONI OF GORGONZOLA AND CERVER'S LEEKS WITH SMOKED SALMON - Ravioloni fatti in casa al gorgonzola e porro Cervere con salmone affumicato



The homemade ravioli of absolute goodness.

Ingredients for 4 people:
for ravioli:
300 grams of durum wheat semolina flour
3 organic eggs
1 tablespoon oil
2 tablespoons water
salt

For the stuffing
160 grams of Gorgonzola palzola
half a leek Cervere
1 tablespoon grated Parmesan cheese
salt

For the dressing
100 grams of Scottish smoked salmon
20 grams of butter
6 sage leaves

Method
In a mixer, put all the ingredients needed to make the dough for pasta. Then wrap it in a plastic wrap and let rest in refrigerator for about half an hour.

Meanwhile, cut the leek into rings and cook in boiling water for about 10 minutes. Then drain and place in a bowl with parmesan and gorgonzola. Mix well and let stand.

Strendete the dough finely with a rolling pin or pasta machine. Cut many rectangles 8 cm by 8 cm, then take a generous teaspoon of filling it and put in the center of the rectangle. Close with another rectangle and pressed well not to spill the filling.

Cook the ravioli in plenty of boiling water. When they are ready, drain and toss with the smoked salmon, melted butter and sage.

giovedì 10 novembre 2016

KAMUT'S SPAGHETTI WITH SAFFRON , MUSSELS AND FRESH TOMATOES - Spaghetti al Kamut con zafferano, cozze e pomodoro fresco



A first delicious dish, fast and healthy.

Ingredients for 4 people
320 grams of spaghetti kamut
600 grams of mussels
500 grams of cherry tomatoes
1 sachet of saffron
1 clove of garlic
extra virgin olive oil
salt

Method
Dissolve the saffron in a little water.

Carefully clean the mussels and wash them under water. In a pan fry the garlic and oil. Add the mussels a couple of glasses of water then cover and cook until they open.

A obtained cooking, turn off the heat, remove the mussels from their shells and set aside.

cut the tomatoes in half and cook them in a pan with oil and garlic. Then add also the mussels and cook.

In a pot of boiling water, cook the pasta. A obtained cooking, drain and let them jump in a pan with the mussels and cherry tomatoes. Add the saffron and cook everything. Serve hot.


mercoledì 9 novembre 2016

PUFF PASTRY WITH ZUCCHINI, PORCINI MUSHROOMS, GRUYERE AND BECHAMEL - Pasta sfoglia con zucchini, funghi porcini, groviera e besciamella



ingredients for 4 people
2 rolls of puff pastry
100 grams of gruyere
1 large enough porcini mushrooms
2 zucchini
1 clove of garlic
4 tablespoons of sauce prepared before
parsley
1 organic egg
1 tablespoon milk
salt, extra virgin olive oil

Method
Clean the porcini mushrooms, then cut into slices not very large. In a skillet, melt the butter and add a clove of garlic. Add the mushrooms and cook until perfect cooking.

Then remove them from the pan and lightly blanched zucchini cut into rounds, then cook them with half a glass of water for about 15 minutes

Roll out the pastry on a flat surface and divide into 2 halves. Arrange on a slice of gruyere, zucchini, porcini and a spoonful of sauce. Wrap it all then add the two extremes and strokes the surface with egg and milk. Bake at 220 degrees for about 20/25 minutes.

Remove from the oven, let cool slightly and then taste.



HOMEMADE CROISSANT WITH BRIOCHE DOUGH - Croissant fatti in casa con ricetta della pasta brioche



By popular demand the recipe for croissants with the dough brioche

Ingredients for 6 croissants
for pre dough
100 grams of flour Manitoba
3 grams of dried yeast
70 ml of whole milk

For the dough
150 grams of flour Manitoba
70 grams butter
30 grams of demerara sugar
2 organic egg yolks
50 grams of whole milk
a hint of vanilla from Madagascar barbon

Method
Prepare the dough pre putting in a bowl of a mixer all the necessary ingredients. Do mix well. When you're ready, give him a turn to give him strength, then cover the dough with a damp cloth and let it rise in a room at about 30 degrees for about 2 hours.

He spent the two hours prepared the true own dough always putting inside the bowl the flour, pre fragmented dough and then all the rest of the ingredients. Mix everything well and let stand covered for half an hour then roll it out with a rolling pin and helping with a pizza cutter wheel long enough to make many triangles. Arrange on the basis of the triangle jam or chocolate depending on your taste then roll them up from the bottom and place them on a baking sheet. Bake in preheated oven at 180 degrees for about 20 minutes. A obtained baking, baked let cool slightly then enjoy.




lunedì 7 novembre 2016

GNOCCHI WITH DRIED TOMATO SAUCE, GORGONZOLA AND SUNFLOWER SEEDS. - Gnocchi con sugo di pomodoro secco, gorgonzola e semi di girasole



Ingredients for 4 people:
600 grams of potato dumplings
200 grams of Gorgonzola
2 tablespoons sunflower seeds
80 grams of dried tomatoes
20 grams of butter
thyme leaves
salt black pepper
extra virgin olive oil

Method
Puree the tomatoes with a couple of tablespoons of olive oil and thyme leaves. When you've got a fairly creamy, keep aside and let rest.

Melt in a double boiler with gorgonzola butter and a tablespoon of water. The emulsified with a whisk then let rest.

In a pot of boiling water, cook the gnocchi. When they are ready, drain and place in a bowl. Add the cream and gorgonzola then serve hot with the sauce with dried tomatoes and sunflower seeds.



sabato 5 novembre 2016

THIGHS OF CHICKEN WITH PEAS, LEEK AND ANCIENT MUSTARD - Cosce di pollo con piselli, porri e senape all'antica



Ingredients for 4 people:
8 chicken thighs
20 shelled and toasted almonds
1 large leek
200 grams of peas previously boiled
40 grams of bacon, diced
2 tablespoons mustard old
1 shallot
extra virgin olive oil
salt

Method
Clean the leek, cut into rounds, then do blanch in boiling water for about 10 minutes. Drain and keep aside.

In a pan, make a fried with oil and half a shallot. Brown the bacon then add the peas and cook it all. When it is ready, remove the peas and bacon and keep aside to warm.

In the same skillet, take another pan with the oil and the remaining shallots and fry the chicken thighs for about 10 minutes. Then add even almonds, half a cup of water and cook covered for another 10/15 minutes. When the chicken is perfectly cooked (check the exact cooking !!) Now add the peas with bacon and leek and cook for about 5 minutes. At cooking obtained , served hot with mustard old.


venerdì 4 novembre 2016

4 FLAVORS SALAD CAKE - Torta salata ai 4 sapori



Ingredients for 4 people about
1 roll of puff pastry of high quality
1 egg biologio
2 tablespoons milk

for the sauce
50 grams of butter
50 grams of flour type 1
350 grams of milk
nutmeg, salt

for the stuffing
200 grams of smoked cheese
100 grams of cooked ham
fresh spinach
Parmesan cheese
1 organic egg
salt, black pepper.

Method
prepared the sauce immediately doing the "roux" with butter and flour. When you obtain a homogeneous mixture, add milk and cook until you get a fairly consistent sauce.

Clean and wash the spinach. Let them cook gently in a little oil and sauté garlic.

Roll out the dough and arrange them into a circular form of cakes. Prick the bottom, then place the spinach on the bottom, then the ham, and smoked cheese. Beat the egg and mix the sauce. then pour on the cake and close the advanced flaps. Sprinkle with Parmesan cheese and then with a mixture of beaten egg and milk touches the crust of puff pastry. Bake at degrees for about minutes. A obtained cooking, the oven, let cool then cut and serve.




giovedì 3 novembre 2016

MACCHERONI "AT THE FARMER" MY WAY - Maccheroni alla campagnola a modo mio



How good? But what I tell you to do, try to do it, you will understand yourself !! :-)))

Ingredients for 4 people
400 grams of macaroni scratched Gragnano
300 grams of pulped organic tomato
2 porcini mushrooms not very large
1 leek Cervere
1 clove of garlic
20 grams of butter
parsley
extra virgin olive oil
salt, black pepper

Method
Blanch the leeks in cold water for about 15 minutes.

Clean the mushrooms very carefully so not to cut them into very thin slices and brown them in a pan with butter and a clove of garlic. Just before the optimum cooking, add the parsley and cook.

In a skillet, cook the bacon in a little oil. then add the tomato sauce, then you also add flavor to the leek and mushrooms. Mix well, then turn off the heat and let stand.

Cook the macaroni in a pot of boiling water. When they are ready, pour into the pan with the sauce. Serve hot.



TENDERLOIN OF PIEDMONTESE FASSONE WITH SAUTEED BUTTER LEEKS - Filetto di fassone piemontese con porri saltati al burro



A plate of fast execution, with no frills but very very tasty.

Ingredients for 4 people
4 slices of fillet of fairly large Fassone
1 leek Cervere big enough
25 grams of butter
salt, black pepper

Method
Peel the leek, wash, cut into pieces not too big Do it cook in a pot of hot water for about 15 minutes. When it's ready, brown it in a pan with a little butter, just long enough to make it flavor.

Cook the fillets around fassone 3 minutes per side (if you like a medium rare), then serve hot with the leeks.




mercoledì 2 novembre 2016

HOMEMADE CRACKERS YEAST FREE WITH FLOUR, OATS, BUCKWHEAT AND SESAME SEEDS. - Crackers fatti in casa senza lievito con farine di avena e segale e semi di sesamo



Makes about 16 crackers
150 grams of flour type 1
50 grams of oat flour
70 grams of buckwheat flour
80 grams of sesame seeds
5 tablespoons of durum wheat semolina flour
200 ml of water
2 tablespoons extra virgin olive oil
1 teaspoon malt syrup
salt

Method
In a mixer, put all the ingredients and then mix evenly. When the dough is ready, let it rest covered for about 30 minutes.

Take the mixture and then roll it out to about 4 mm and then cut into 7 cm to 5, arrange on a baking sheet and brush the surface with a little oil.

Bake at 200 degrees for 20 minutes.


TART WITH WHEAT FLOUR 2, WILD BERRIES AND FONDANT CHOCOLATE - Crostata con farina tipo 2, frutti di bosco cioccolato fondente



ingredients
for the dough
500 grams of flour type 2
200 grams of butter
100 grams of demerara sugar
2 organic eggs
2 teaspoons baking powder
1 teaspoon cinnamon
Lemon peel

for the topping
150 grams of jam organic berries
2 tablespoons fresh blackberries
80 grams of dark chocolate
20 grams of butter

for garnish
icing sugar
fresh currants

Method
In a mixer, mix the butter with the sugar. When all the ingredients are evenly and mixed between them, also add the eggs, one at a time, then the cinnamon, lemon zest and finally the flour and baking powder sifted. knead quickly, then place the mixture between two sheets of parchment paper and begin to roll it with a rolling pin. In this way you will begin to give a form to the mixture so that when it will have to be put in the pan will not run the risk of crush it. Put everything in the fridge to rest for an hour.

Past 60 minutes, pull it out, roll it thin enough, then put it in a by fairly large cake mold. Prick the bottom with the tines of a fork, then put inside the jam.

Melt the chocolate with the butter. When it's ready, pour it into the pie and divide it evenly. then bake at 180 degrees for 40 minutes. A obtained baking, baked, let it cool then serve.




martedì 1 novembre 2016

SOUP OF LENTILS WITH BROWN CHESTNUT OF CUNEO AND CERVERE'S LEEK - Zuppa di lenticchie con castagne marrone di Cuneo e porro Cervere



A soup dream !! Say no more! :-)

Ingredients for 4 people:
300 grams of lentils
500 grams of brown chestnuts of Cuneo
1 leek Cervere big enough
2 liters of vegetable broth prepared before
rosemary, sage
extra virgin olive oil
salt and pepper

Method
Soak the lentils in water at room temperature for about 12/16 hours.

Cook the chestnuts in a pot of water for about 50 minutes, 1 hour. When they are cooked, drain and allow to cool, then peel and cut into pieces not very large.

In a saucepan, make a sauce with oil and onion. then add the lentils and broth and cook for about an 'hour and a half (with regard to the amount of stock, regulator you depending if you like more or less liquid). Then add even chestnuts and leeks cut into slices, rosemary and sage and cook for 25/30 minutes. A perfect score cooking, served with a little extra virgin olive oil and a pinch of pepper.