venerdì 30 settembre 2016

TOAST WITH "TOMUTA" AND MORTADELLA BOLOGNA - Toast con "tomuta" e mortadella Bologna.



A toast out of the norm !! :-)

Ingredients for 4 toast
8 slices of bread for toast
8 slices of mortadella

for the "tomuta"
450 grams of toma pasture
4 organic egg yolks
1 L and half of whole milk

Method
In an earthenware pot large enough, put yourself inside the toma cut  in pieces not very big, and add the milk. Cover the pan with the plastic wrap and place in refrigerator for about 8 hours.

After eight hours, taken it all and put it in another saucepan. then bake in a water bath until all the cheese has melted. Now add the egg yolks one at a time and cook until you get a thick cream and creamy.

Toast the bread and rub it with a little garlic.

Then compose the toast and pour over the "tomuta" still hot.


FLAVORS OF STARTING AUTUMN - Sapori di inizio autunno



Passing through the stalls of the market of a country nearby, I came across a nice bench for a manufacturer of artisan cheeses and noticed a creamy but fairly consistent goat cheese wrapped in fig leaves. Its very peculiar smell convinced me to buy it and take it home where I prepared a small appetizer that has cheered my day. Goat cheese, chestnut honey (the right bitter sweet that goes counter to the strong flavor of the cheese), walnuts and grape freshness to lighten the whole. If you have time, try it.

giovedì 29 settembre 2016

PACCHERI WITH SAUSAGE OF BEEF, PEAS AND DRIED TOMATO SAUCE - Paccheri con salsiccia di vitello, piselli e salsa di pomodori secchi



A simple dish but with a certain level really tastes.

Ingredients for persons
400 grams of paccheri of Gragnano
About 6 tablespoons of peas previously boiled
200 grams of sausage Bra

for the dried tomato sauce
200 grams of dried tomatoes (what's left over, of course, keep it)
extra virgin olive oil enough to emulsify
1 sprig fresh thyme
1 tablespoon of grated pecorino
black pepper

Method
Prepared immediately to the dry tomato sauce by putting in a blender the tomatoes, olive oil, thyme leaves, cheese and a pinch of black pepper.

In a skillet, heat a little oil with finely chopped shallots. Add the sausage into small pieces and brown. Cook for about 5 minutes, then add the peas and cook for another 5 minutes.

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 hot with tomato sauce.



MENU OF THE DAY Friday, September 30, 2016 - Menù del giorno, venerdì 30 settembre 2016







mercoledì 28 settembre 2016

MENU OF THE DAY Thursday, September 29, 2016 - Menù del giorno, giovedì 29 settembre 2016





MENU 'OF THE DAY Thursday, September 29, 2016



LIGHT LUNCH OR LUNCH BREAK

First plate
raw meat with olives, capers and artichokes

First plate
angry red pasta

Dessert
Vanilla pudding with raisins and macaroons of Sassello



DINNER

First plate
Mix cereal with vegetables and tuna

Second dish
mushroom salad, provolone, tomatoes camone and catmint

Fruit
Susine or pear.


TIRAMISU WITH MASCARPONE CREAM AND MARASCHINO AND GANACHE (STEP BY STEP PHOTO INSIDE) - Tiramisu con crema al mascarpone e maraschino e ganache






Ingredients
for the sponge cake
3 strictly organic eggs
50 grams of demerara sugar
40 grams of flour type 1
20 grams of potato starch

for the syrup at the coffee
100 ml of coffee
40 grams of demerara sugar

for the mascarpone cream
2 organic egg yolks
50 grams of demerara sugar
25 grams of sparkling water
50 grams of maraschino liqueur
10 grams of gelatin
200 grams of the previously whipped cream
250 grams of mascarpone

for the chocolate and coffee ganache
150 grams of dark chocolate with 70% cocoa
120 grams of whipping cream
a shot of espresso is not very big

Special equipment required
Mold rectangular hinge for tiramisu.

Method
Prepare the sponge cake. Whip the eggs and sugar at maximum speed for about 5 minutes. Then add the starch and flour. Mix well with attezione and gently so as not to remove the eggs and bake in preheated 200 degree oven for 20 minutes.




Prepare the syrup by putting the coffee in a cup the necessary ingredients and mix well.

Prepare the mascarpone cream and maraschino.
In a mixer, with the hook, whip, whisk the eggs with the sugar until frothy.



In a saucepan put water and maraschino and bring to a boil.


Just when the alcohol has completely evaporated and the mixture reached ebollizone, pour it into the bowl of 'mixer flush. then transferred all in a pot and pasteurized the same compound to a temperature of 80 degrees.

Transferred all again into the mixer and mounted again the mixture until creamy quite swollen.

In a bowl, mix the mascarpone with the previously dissolved gelatin. When it's ready, add the egg mixture, sugar and maraschino and mix well with care, from the bottom up. Finally add the whipped cream and put it to harden for about an hour and a half.



Prepare now chocolate ganache and coffee. In a saucepan bring the cream to a boil, while in another saucepan, melt the chocolate in a double boiler.


When it's ready, add it to the cream and add the coffee and jelly. Put everything in the refrigerator (as soon as it has cooled) for about 10/15 minutes.


Now put the bottom piece of sponge cut into a rectangular steel band possibly with hinged opening and dunk it with the syrup. then with the aid of a pastry bag make many little balls as seen in photos.



At this point take the ganache and pour it between one ball and another. then close the top of the sponge cake, dunk it well (otherwise you will remain dry and is not a very pleasant feeling in the mouth)


so spread over still a part of ganache and finish still doing many small balls and sprinkle with a little cocoa .


Made it finally firm up in the fridge for a couple of hours and finally serve it.



martedì 27 settembre 2016

MENU OF THE DAY Wednesday 28, 2016 - Menù del giorno. 28 settembre 2016




MENU 'OF THE DAY Wednesday, September 28, 2016



LIGHT LUNCH OR LUNCH BREAK

First dish
Order and disorder

Second dish
Fennel and leek vegan stews with turmeric and sesame seeds

Fruit
apple, or persimmon.


DINING OUT FOR EVERYONE WHO HAS TIME.

Starter
Sautee zucchini with Robiola, champignons and centrifugal grape strawberry

First plate
Cuisine of the 5 elements: borage ravioli with fresh flavors

Second dish
Traditional parmigiana but with smoked cheese and walnuts.

Dessert
Cake with pistachios and pears


DINNER

Starter
Savory cannoli filled with Robiola cheese, salad and smoked salmon.

First plate
Trumpet zucchini soup with spaghetti and fresh tomato sauce

Fruit
2 or 3 plums or a pear.



SPAGHETTI GARLIC, OIL AND AJI AMARILLO DULCE OF BOLIVIA - Spaghetti aglio, olio e amarillo dulce di Bolivia



The Aji dulce amarillo, is a sweet pepper that grows in Bolivia. Its very spicy scent inspires the appetite and promotes the metabolism accelerating the digestive process. I have bought on the occasion of the Salone del Gusto held in Turin last week but you can also find it in Italy.

Ingredients for 4 people
320 grams of durum wheat spaghetti
80 grams of cheese pecorino
4 teaspoons of fresh chili Amarillo Aji Bolivian
2 teaspoons dried tarragon
1 clove of garlic
extra virgin olive oil
salt

Method
In a saucepan, make a sauce with olive oil and garlic coarsely chopped. when all the garlic will become a slightly brown color, remove and add the tarragon and 2 teaspoons of dried dulce amarillo.

In a pot of boiling water, cook the pasta.

when it's ready, drain and place in a bowl with a few tablespoons of cooking water. Then add the grated pecorino, amarilllo remaining. Mix everything and serve hot.



lunedì 26 settembre 2016

HOMEMADE GNOCCHI WITH GORGONZOLA AND WALNUTS SAUCE - Gnocchi fatti in casa con salsa al gorgonzola



A funny dish to make as well as good and mostly healthy.

Ingredients for 4 people:
For the dumplings
250 grams of potatoes
60 grams of flour type 2
30 grams of semolina
1 organic egg
salt, nutmeg

For the condiment
150 grams of Gorgonzola palzola
2 tablespoons cream
12 shelled walnuts
fresh sage
salt, black pepper

Method
Cook the potatoes in a pressure pot.
When they are ready, peel, mash the potatoes and put it in a mixer. Add the flour, egg, salt and a pinch of nutmeg. Do mix well, then put the dough in the refrigerator for half an hour.

In a blender, put inside the roughly chopped gorgonzola, walnuts and 2 tablespoons of water. Blend everything well then, in a double boiler, you heat the mixture and add the cream and a couple of well-chopped sage leaves. With the help of a whisk, emulsified all together until to obtain a  quite swollen cream.

At this point, take the mixture from the fridge and makes two long strands and enough narrow, then cut the dumplings and put them on a plate.

Make then cook the gnocchi in a pot of boiling water. When they come to the surface, drain and place in a bowl with the gnocchi. Cook everything well then serve hot.



5 ELEMENTS COOKING: AMERICAN SWEET POTATO WITH MINT, PAPRIKA AND BALSAMIC VINEGAR. - Cucina dei 5 elementi: patata americana dolce con menta, peperoncino e aceto balsamico



A simple dish, fast and fresh. Its strong aroma and freshness makes this dish a something really big.

Ingredients for 4 people
2 sweet american potatoes not very large
4 teaspoons paprika
4 teaspoons balsamic vinegar
mint and fresh thyme
extra virgin olive oil
salt, black pepper

Method
Very simple. Cook the potatoes in a pressure cooker (after cleaning the outside very carefully). When they are cooked, drain, peel and cut into pieces not very large.

Serve then in a dish with the remaining ingredients.


sabato 24 settembre 2016

MENU OF THE DAY Sunday 25, 2016 - Menù del giorno. 25 settembre 2016






MENU 'THE DAY Sunday, September 25, 2016



LUNCH

Starter
Tomini Langa with Bagnet verd "strong".

First plate
Lasagna Pesto and cheese.

Second dish
Spicy chicken with mushrooms

Dessert
Strudel with chocolate sauce, mint and reduction of white port


DINNER

Starter
Bruschetta caprese

First plate
Red lentil soup with prawns and pumpkin.

Fruit
An Abate pear or Regina grape.



BRASATO RAVIOLI WITH REDUCTION OF ARNEIS WINE, CREAM, HAM AND PEAS - Ravioli al brasato con riduzione al vino arneis, panna, prosciutto e piselli



A traditional recipe with the addition of a tasty reduction Arneis wine, very welcome.

Ingredients for 4 people
600 grams of ravioli with braised
200 ml of cream
150 grams of cooked ham
120 grams of peas previously boiled
1 ladle of vegetable broth

for the reduction
1 glass of white wine Arneis
1 heaping tablespoon of flour
20 grams of butter
1 ladle of vegetable broth

Method
Prepare the reduced white wine by melting the butter in a saucepan. When completely melted, add the wine and let evaporate all the alcohol. When the liquid is reduced by almost half, add the flour and the ladle of broth and let thicken stirring constantly to avoid lumps. When it thickens, remove from the heat and let rest.

Reheat in a pan adding a ladle of vegetable stock. Cut the cooked ham and place in the pan to cook for a few minutes

Cook the ravioli in plenty of boiling water. When they are ready, put them in the pan with the sauce. Then add the reduction in white wine and cream. Cook everything then serve hot.



venerdì 23 settembre 2016

MENU FOR SATURDAY, September 24, 2016 - Menu per sabato 24 settembre



MENU 'OF THE DAY Saturday, September 24, 2016

Ben found in the new section of Fornelli in Flames, the daily menu. Today is Friday and I was wrong, I simply wanted to give the opportunity to realize my idea with my recipe the day before with ease, thus giving way to find all the ingredients for time and facilitate the execution of recipes peace.
Gianni Barone.


BREAKFAST:
1 glass of fresh orange juice
1 coffee


LIGHT LUNCH AND WHO HAS A SHORT TIME:

Starter

First dish

Fruit
1 red apple fuji



COMPLETE DINNER FOR WHO HAS TIME.

Starter

First plate

Second dish

Fruit
Grape White Victory


DINNER.

Starter

First dish

Desserts

HOMEMADE MALTAGLIATI WITH SOUP OF CANNELLINI BEANS - Zuppa di fagioli cannellini con maltagliati fatti in casa



with the beginning of perhaps the evening, you feel the need to dine with something good and hot. This soup is "comfort food", il'ideale to start a good dinner ..

Ingredients for 4 people
for maltagliati
60 grams of flour type 1
40 grams of semolina flour
1 tablespoon extra virgin olive oil
3 tablespoons water
a pinch of salt

for soup
250 grams of beans boiled cannellini pre
diced bacon (little, just for the sauce)
1 celery, 1 carrot, 1 shallot
half a glass of red wine
4 tablespoons tomato sauce prepared before
vegetable broth
1 sprig of rosemary
salt and pepper

Method
Prepare the pasta right away, putting in a mixer 2 flours, water and a pinch of salt. Fate knead gently until the mixture is fairly homogeneous. At this point also add the tablespoon of oil that will help to make the elastic during the whole phase of the dough preparation. Beat to mix, then wrap the whole thing in a plastic wrap and let rest in refrigerator for about half an hour.

Now prepare the soup. In a fairly large pot, you do an oil mixture, celery, carrot and shallot. Saute everything well then add the bacon. When the bacon will begin to brown, remove the onion and bacon and add about 100 grams of white beans. Pour the red wine and let evaporate all the alcohol. Then add 1 ladle of broth (regulator if you want more liquid or thicker) and cook for about 10 minutes. After this time, turn off the heat and whisk the mixture (being careful not to burn yourself) with a hand blender. Now add the remaining beans and rosemary and cook for 5/6 minutes, then turn off the heat and let rest.

Now roll out the dough for the maltagliati on a floured surface. Flour even the top of the dough and then roll out the dough very, very fine and with a pizza cutter wheel cut maltagliati as seen in photos.


At this point, turn the pot with the soup, put the dough inside and cook until optimal cooking. Serve hot.



GOLDEN PAPPARDELLE WITH SCOTTISH SMOKED SALMON - Pappardelle "dorate" con salmone affumicato scozzese



Colourful, fresh, fragrant ... solar! :-)

Ingredients for 4 people
320 grams of pappardelle
120 grams of Scottish smoked salmon
120 ml of cooking cream (for those not very experienced better that dense)
2 High-quality saffron sachets
dried oregano
10 grams of butter
salt

Method
Cut the salmon into not very large pieces

In a bowl, melt the saffron in a little water

Cook the pasta in plenty of boiling water. A couple of minutes before you drain them, melt the butter in a saucepan with the cream and add the saffron.

When the pasta will be cooked, drain and pour into a bowl. then add the cream with saffron, salmon and oregano. Turn everything well and serve immediately.



giovedì 22 settembre 2016

MENU OF THE DAY September 22, 2016 (new section) - Menù del giorno. 22 settembre 2016 (nuova rubrica)



Good morning dear readers of Fornelli in Fiamme and welcome to a new section of my blog; the menus.
An idea of ​​the daily menu that you can realize both for lunch and dinner (with my recipes of course!) Divided according to the needs and hunger ... you have! :-) Being the section newborn hints and tips on how improve it will be very welcome !. :-) Of course, for today, I will submit two kinds of dinner menus that you can realize your needs depending on the time or appetite precisely. You can also logically use today's menu tomorrow if you do not have time to do it the same day. You will still find all the menu ideas that will post from today, by clicking on its label. Enjoy your meal.
Gianni Barone.


LIGHT DINNER AND FAST:

Starter
Rolls of smoked swordfish with feta, grape juice and aniseed

First dish
vegetarian couscous salad

Sweet or dessert
sweet crepes with cherries in syrup, mirtill and cottage cheese (for the doses per person make the necessary course proportions)


DINNER THAT REQUIRES A TIME / PREPARATION AND ALONG WITH COMPLETE FLOW

Starter
september evenings.

First dish
Cuisine of the 5 elements: Spaghetti with seafood super taste!

Second dish
Slices of cod with pesto.

Sweet and dessert
blacks figs with melted chocolate of Modica and salsa to the roses.


HOMEMADE BREAD STICKS WITH FONTINA CHEESE AND SESAME SEEDS - Grissini fatti in casa con fontina e semi di sesamo



Of tasty homemade cheese bread sticks with sesame seeds for extra crunch and for their taste.

Ingredients for about 30 breadsticks
120 grams of wholemeal spelled flour
120 grams of semolina flour
1 teaspoon malt syrup
80 grams of water
40 grams of Fontina
3 grams of dry yeast
4 grams of salt
6 grams of extra virgin olive oil
1 tablespoon sesame seeds

Method
Cut the cheese into very small pieces. In a impastatarice put flour, baking powder, water, fontina cheese, sesame, the malt syrup and then knead at low speed for about 5 minutes. When the mixture has assumed a fairly smooth consistency, also add the oil and salt and finish kneading.

Then let rise for about 2 hours covered.

When the dough has almost doubled in volume, place on a pastry a little semolina flour, then taken about 15 grams of dough and helping you with your thumb and forefinger of both hands, stretch the piece of dough until it becomes long about 30 centimeters. Then pass it in flour and arrange on a rectangular baking dish. Go on like this then to availability of all the dough.

Bake in preheated oven at 200 degrees for about 15/20 minutes.


CHATEAUBRIAND WITH REDUCTION OF PROSECCO AND CREAM - Chateaubrian con riduzione al prosecco e panna



Another dish from easy operation, but an extremely important taste.

Ingredients for 4 people
4 slices of fillet fassone cut into thick slices
200 ml of cream
1 glass of sparkling wine
30 grams of butter
2 sprigs of rosemary
salt, black pepper

Method
In a saucepan, place the prosecco, turn on the stove and then reduce the liquid by half. When it's ready, turn off and add the cream. Mix well then cook the fillets by melting the butter in a pan. Add the rosemary and cook not more than 3 minutes per side (depends on thickness of the meat). Serve hot with the reduction to prosecco.


mercoledì 21 settembre 2016

TART BUCKWHEAT AND SPELT WITH CREAM OF COCONUT MILK AND WALNUTS.


A special tart with particular taste but rich in healthful qualities.

Ingredients for a tart of 21 cm in diameter
for the pastry
150 grams of wholemeal spelled flour
50 grams of buckwheat flour
1 organic egg
80 grams of butter
60 grams of sugar
1 teaspoon baking powder

for cream with coconut milk
40 grams of flour type 1
40 grams of muscovado
250 grams of coconut milk
1 organic egg
1 organic lemon

for the seal:
shelled walnuts
mint leaves

Method
Start making the dough for the pie. Mix the butter with the sugar. When she is ready put it in a mixer and add the egg. Once mixed with sugar and butter together flour and baking powder. Knead until dough is smooth. Then formed a ball, wrap in plastic wrap and let rest in refrigerator for about an hour.

Meanwhile, prepare the cream with coconut milk. Boil the coconut milk with the organic lemon peel and then turn off the heat and leave to infuse for half an hour.

Spent half an hour and then beat the eggs with the sugar, add the flour and in the meantime, heat the milk making it reach a temperature of about 70 degrees (regulator you). Pour (filtering it through a strainer to remove the lemon peel) and then in the egg mixture, flour and sugar, then put it all again in a saucepan and cook until the cream thickens. When thickened, let cool quickly enough.

Now roll out the dough and arrange it in a circular baking pan of 21 cm diameter. Prick the bottom and then pour the cream and bake in a hot oven in a static mode at 180 degrees for about 40 minutes.

When it will be perfectly cooked, bake it off, let cool completely then serve it with nuts and mint leaves.


BRASATO RAVIOLI WITH BUTTER AND AROMATIC HERBS - Ravioli al brasato con burro e erbe aromatiche



A recipe disarmingly simple, but with only the highest quality ingredients

Ingredients for 4 people
600 grams of fresh ravioli with braised
40 grams of organic butter
2 tablespoons whole milk
2 sprigs of rosemary
8 fresh mint leaves
6 sage leaves
salt

Method
In a saucepan, melt the butter in a double boiler. then add the milk and herbs and cook everything. then turn off the heat, remove the pan from the water bath and cook for about 10 minutes (making sure that the mixture does not burn).

Cook the ravioli in a pot of boiling water

When they are ready to arrange on a plate. gently heat the butter sauce, pour over and serve immediately.


martedì 20 settembre 2016

SLICE OF SALMON WITH STEWED FENNEL - Trancio di salmone con finocchi stufati



A dish quick and easy but at the same time inviting. To enjoy a light.

Ingredients for 4 people
4 salmon steaks
1 clove of garlic
extra virgin olive oil
salt and pepper

for sauteed fennel
1 not very large fennel
1 lime
1 liter of vegetable broth
20 grams of butter
1 shallot
8 mint leaves
salt and pepper

Method
Wash and cut the fennel into thin slices. In a padellla Heat a little oil, add the shallots thinly and add the fennel. Cook gently then add 3 ladles of vegetable broth and cook over low heat for about 20/25 minutes. Then add the butter and the mint leaves and cook for another 5 minutes. At the end add the half lime juice, you still add flavor and cook for a few minutes.

When they are cooked but still crisp, turn off the heat and let rest.

In a frying pan heat the oil with a clove of garlic. Cook then the salmon steaks evenly from side to side until fully cooked.

Serve with sauteed fennel.


SALTED FAGOTTINO WITH SCAMORZA, SPINACH AND BECHAMEL - Fagottino salato con scamorza, spinaci e besciamella



An exquisite main course that can also become easily one street food or even a hearty appetizer.

Ingredients for 4 people:
2 rolls of pasta rectangular possibly organic pastry
fresh spinach (for the regulator amounts to your taste)
100 grams of high quality cooked ham
150 grams of smoked cheese
1 organic egg
bread crumbs
salt, black pepper

For the sauce
30 grams of flour
30 grams of butter
400 ml of milk
salt, nutmeg

Method
Prepare the sauce right away by making a roux with butter and flour. When the two ingredients will be perfectly mixed, add the cold milk and cook until the sauce will thicken and velero the back of the wooden spoon.

Slightly blanched spinach in a pan of hot water.

Roll out the puff pastry and cut it in half. In each place the slices of smoked cheese, a layer of spinach and finally the sauce a tablespoon of bread crumbs and ham. Close the dough in half so as to obtain a bundle. Beat the egg in a bowl and add a little milk and then brush the surface and bake at 200 degrees for by approximately 20/25 minutes taking care not to burn. When they are ready, out of the oven, let cool slightly and then tasted.


lunedì 19 settembre 2016

PARMIGIANA WITH WALNUTS AND SCAMORZA - Parmigiana tradizionale ma con scamorza e noci.



An absolutely fantastic dish !! By slowly enjoy!

Ingredients for 4 people:
1 Oval black eggplant
Of about 500 grams of tomato sauce prepared before
300 grams of smoked cheese
10 shelled nuts about
bread crumbs
1 clove of garlic
Fry oil
extra virgin olive oil
basil
salt

Method
Wash the eggplant and then cut it into slices with a helping cut vegetables.

Let him lose the vegetation water (about 1 hour) salting with coarse salt and put a weight on the eggplant so that pressing on them are able to expel all the water.

When they are ready, remove the residual salt and fry them just enough time to be cooked and soft.

Pat dry excess oil then arrange on a baking sheet. Place on to each of them a layer of tomato and a layer of scamorza cheese, a little of breadcrumbs and some walnut cut end. Go on like this until all ingredients are used.

Bake at 200 degrees for about 25 minutes. When it is ready, baked and served with a dash of extra virgin olive oil raw and a basil leaf.


HOMEMADE CHIPS WITHOUT FATS AND WITH AROMATIC HERBS - Chips fatte in casa senza grassi alle erbe aromatiche



If we want to overdo it ... let the homemade chips and fat especially.

Ingredients for 2/4 persons
4 potatoes
about half a liter of water
2 tablespoons of apple cider vinegar
mixed fresh herbs (sage, rosemary, thyme)
salt


sabato 17 settembre 2016

SPELT WITH BEETROOT, BASIL PESTO AND OLIVES - Farro con barbabietola, olive nere e pesto di basilico



All the goodness of an ancient grain with other healthful ingredients

Ingredients for 4 people
  240 grams of pearl barley
1 beetroot
10 black olives
10 green olives

for pesto
1 bunch basil
2 tablespoons extra virgin olive oil
1 tablespoon of grated pecorino romano

Method
Blend all the ingredients needed to make pesto in a large enough blender.

Steam cook the beetroot and cut it into pieces so sbucciatela not very large.

Cook the farro in a pressure cooker.

When all the ingredients are ready, put them in a bowl and the olives together. Mix well and serve with a dash of extra virgin olive oil.



HOMEMADE HAZELNUTS AND CHOCOLATE CREAM - Crema spalmabile alle nocciole fatta in casa



His recipe is very easy but the execution of the same must be done carefully

Ingredients for approximately 1 kg of the product
500 grams of toasted and skinned hazelnuts Langa
400 grams of dark chocolate at least 70% cocoa
3 tablespoons unsweetened cocoa powder into possible biological
5 tablespoons always organic sunflower oil

Method
Melt the chocolate in a double boiler.

Put the nuts in a blender, add the oil and mix very carefully until you have achieved a compound fairly homogeneous and little grainy.

United gradually the melted chocolate and cocoa and process until creamy nor too thick nor too liquid.

Let cool well and transfer it in an airtight jar.



venerdì 16 settembre 2016

SHORT PASTA WITH NAPOLETAN MEAT SAUCE AND GORGONZOLA - Pasta corta con ragout alla napoletana e gorgonzola



I realize that we should not do it, (combined with more animal protein animal fat !!) but yesterday I wanted to eat something really delicious and I are prepared.

Ingredients for 4 people
for the sauce Neapolitan:
800 grams of minced beef
meat minced pork ribs 6
1 yellow onion
1 liter of tomato sauce
200 ml of red wine
1 tablespoon tomato paste
4/5 fresh basil leaves
salt and pepper

320 grams of short pasta
160 grams of Gorgonzola cheese

Method
We start immediately preparing the sauce: In a crock pot, make a sauce with oil, a knob of butter and the chopped onion. Sauté everything then add 2 minced meat with brown. Add the wine and let evaporate the alcohol and partly also of the liquid inside (this will mean that the best part of it has entered the wine giving it meat flavor and smoothness).
Now add the tomato sauce and concentrated. Keep increasingly turning occasionally. Season with salt and pepper and low heat, cook for about 3 hours. 5 minutes before end of cooking, put the basil leaves in order to give additional flavor and aroma.
When finished, turn off the heat and let rest.

In a pot of boiling water, cook the pasta. When the pasta is ready put it in a bowl, add the gorgonzola and stir well until everything has melted. Serve hot.



PIZZA ALTA OF SPELT WITH PARMA RAW HAM, GRANA PADANO, MUSHROOMS AND BAKED IN TRAY.- Pizza alta di farro con prosciutto crudo di Parma, grana padano e funghi cotta in teglia



Simple but wonderfully good !!

Ingredients for 4 people about
350 grams of spelled flour
150 grams of flour type 2
12 grams of dried yeast
320 grams of sparkling water
15 grams of extra virgin olive oil
10 grams of salt

For the dressing
150 grams of ham
12 button mushrooms
grana padano shavings far as I peferite
1 box of organic tomatoes
salt

Method
Prepare the sauce that will go on the pizza, crushing the tomatoes and add a little sugar to tone down the acidity of the tomatoes and a pinch of salt.

Carefully clean the mushrooms and cut mushrooms into thin slices.

In a mixer, put all the ingredients needed to make the dough, except oil and salt. Fate knead at low speed for about 5 minutes, then also add oil and salt.

When you've got a fairly smooth paste cover it and let it rise for about 2 hours.

When it's ready, transfer it on a roasting pan and season with tomato and mushrooms. Let rest covered with a sheet of parchment paper wet and wrung out, for about 40 minutes.

Bake in preheated oven at 200 degrees for about 50 minutes.

When it is ready, baked and served with slices of prosciutto and parmesan cheese flakes.




giovedì 15 settembre 2016

RISOTTO PUMPKIN, PORCINI MUSHROOMS AND WALNUTS - Risotto alla zucca con noci e funghi Porcini



A risotto with all seasonal ingredients, really good.

Ingredients for 4 people
360 grams of Carnaroli rice
1 glass of white wine Arneis
1.5 liters of vegetable broth
1 shallot
2 slices of pumpkin orange
2 porcini mushrooms
3 tablespoons shelled walnuts
25 grams of butter
2 tablespoons parmesan cheese
1 clove of garlic
parsley
extra virgin olive oil
salt, black pepper

Method
Cut and peeled pumpkin. and cook in a saucepan with a little oil for about 10/15 minutes, then turn off the heat and let rest.

Very carefully clean the mushrooms and cut them in pieces not very large. In a pan, make a sauce with 10 grams of butter and a clove of garlic. then add the mushrooms and cook for about 15 minutes.

In a saucepan, or a low saucepan for risotto, make a sauce with 2 tablespoons of oil and the shallot chopped thin. When it's ready, toasted rice and pour in the white wine. Let evaporate all the alcohol then add a couple of ladles of broth and cook for about 10 minutes, adding broth when it begins to dry out too much. Then add the pumpkin and cook for another 5 minutes. Finally add the mushrooms and cook for another 5 minutes, then turn off the heat and with the pan off the stove, stir in butter and Parmesan cheese. Serve with a little parsley and raw nuts.



mercoledì 14 settembre 2016

SEDANINI PASTA WITH TOMATO SAUCE, RED PEPPERS, ZUCCHINI AND SWEET PAPRIKA - Sedanini con sugo di pomodoro, zucchini, peperoni rossi e paprika dolce


A simple dish but delicious, with fresh and tasty ingredients.

Ingredients for 4 people
320 grams of pasta type sedanini
2 zucchini
200 grams of tomato sauce prepared before
4 vine tomatoes
2 red peppers
a half tablespoon of sweet paprika
1 clove of garlic
extra virgin olive oil
salt

Method.
Cut the peppers into 4 layers for each one, remove the white part and the seeds and wash them carefully. Dry them and then place them on a baking tray with greaseproof paper. Let them bake under the grill until they are ready.

Then peel then cut into not very large pieces

In a pan, make a sauce with olive oil and garlic Add the zucchini and cook for about 20 minuti.Unite orai tomatoes cut into small pieces, the sauce, paprika and cook for about 20 minutes.

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


HOMEMADE BREAD WITHOUT YEAST WITH ORGANIC FERMENTS AND FLOUR TYPE 2 - Pane senza lievito con fermenti a lunga lievitazione



A bread without yeast with very very healthy organic brew. Obviously it needs a long time.

Ingredients for a loaf of 1,5 chilograms
500 Grams of flour type 2
420 grams of tieipida water (not more than 40 degrees)
20 grams of enzymes for biological bakery
1 teaspoon malt syrup
10 grams of salt

Method
In a mixer put 320 grams of water and add the yeast. Mix with the aid of a spoon then, when everything will be perfectly melted add 350 grams of flour and mix well. When you've got a soft compound but consistent cover it and let it rest for at least 14 hours.

After this time, add the remaining flour, water and other ingredients Knead until mixture is smooth and then let rise for 5 hours. When the dough has doubled in volume, formed the loaf and bake at 180 degrees for about 1 hour. When he's ready baked let cool completely then serve.



BAKED OMELETTE PASTA WITH POTATOES AND HAM. - Frittata al forno di pasta con patate e prosciutto cotto



A flavorful omelet baked, inverted with the potatoes tasty and delicious cooked ham. A real treat.

Ingredients for 4 people:
240 grams of durum wheat spaghetti
4 fairly large potatoes
6 organic eggs
8 slices of cooked ham
4 tablespoons breadcrumbs
salt, black pepper
20 grams of butter

Method
Cook the potatoes in a pressure cooker. When they are ready, peel and cut into slices not very large.

Cook the pasta in plenty of boiling water. When they are ready, drain and place in a bowl. Add half a tablespoon of olive oil and mix well.

Take four round trays not very large in diameter. Arranged on the bottom 4 sheets of parchment paper wet and squeezed. Arrange in a circle on the outside of the potatoes into slices and place a slice of ham for each pan in the center.

Put on all the pasta and pour over the mixture of beaten eggs. To finish arranged above about 5 grams of butter per baking tray, cover with aluminum foil trays (for not to dry the pasta during cooking) and bake at 160 degrees for about 30 minutes. However you measured the minutes and the cooking mode as each oven works differently from another.

When it will be perfectly cooked, sfornatela, sformatela and serve with 2 basil leaves




martedì 13 settembre 2016

SPAGHETTI ALLA CARBONARA WITH FRESH ROBIOLA SALMON AND ZUCCHINI



A flavorful variation of the famous Italian dish.

Ingredients for 4 people
320 grams of durum wheat spaghetti
2 organic eggs
80 grams of Robiola
100 grams of Scottish smoked salmon
2 zucchini
1 clove of garlic
dried oregano
salt, black pepper

Method
In a pan fry the garlic and oil. When it's ready, add the zucchini cut into small cubes and cook them with oregano for about 20 minutes.

Cut the salmon into pieces not very great, and let it season with the zucchini.

In a bowl, beat the eggs, then add Robiola. Mix well until mixture is smooth.

Cook the pasta in plenty of boiling water. When you're ready do it up in a pan with the sauce. Add the egg mixture and Robiola, turn so well served with a pinch of black pepper.