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

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

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

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

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

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

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

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

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.

sabato 18 marzo 2017

RICOTTINO PUDDING - Budino alla ricotta al forno

200 grams of fresh ricotta
4 chocolates gianduiotti
zest of one organic orange untreated
2 organic eggs
40 grams of demerara sugar
1 tablespoon of bran

Pass the ricotta ricer, then place in a bowl with the zest of orange peel, finely chopped gianduiotti, sugar and tablespoon of bran.

Mix well then add the eggs and mix them into the mixture.

Then put the mixture into a pudding mold and cook in the oven at 160 degrees for about 40/50 minutes.

venerdì 17 marzo 2017

WILLIAM PIE - Sfoglia Wiliam

1 roll of puff pastry round
2 pears doyenne
6 macaroons sassello
8 chocolates gianduiotti
1 organic egg

Peel the pears, cut them into small pieces and allow to caramelize sugar in a pan (the doyenne pears are very sugary and therefore it is not necessary to add other sweetener.

Finely chop gianduiotti and set aside.

Roll out the pastry roll into a round baking dish. Prick the bottom and placed over the pears and then the chopped chocolate. Brush the surface with beaten egg yolk and bake at 220 degrees for about 15/20 minutes.

When it is ready, out of the oven, sprinkle the surface with crushed amaretti and serve at room temperature.

NOODLES WITH AUBERGINES AND ARTICHOKES (VEGETARIAN RECIPE) - Tagliolini con melanzane e carciofi (ricetta vegetariana)

A healthy dish easy to perform and assiccurato success.

Ingredients for 4 people
300 grams of fresh noodles
1 not very large eggplant
4 artichokes thornless
Tomato sauce prepared before
extra virgin olive oil
salt and pepper

Cook the artichokes in a pressure cooker, then removed the leaves and cut the center (eliminating the hairy part) in half and set aside.

Cut the eggplant into slices not very thick, let him lose the vegetation water, then grilled in order to have them thoroughly cooked.

In a pan, make a light sauce with a little oil and a clove of garlic. Cook the artichokes, then add the eggplant and tomato sauce. Simmer everything together for about 5 minutes, then turn off the heat.

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

martedì 14 marzo 2017

FOCACCIA WITH POTATOES AND TOMATOS - Focaccia con impasto misto alle patate e pomodori Camone

500 grams of flour type 2
2 yellow potatoes of medium size
7 grams of dry yeast
8 grams of extra virgin olive oil
220 grams of water
10 cherry tomatoes chump
8 grams of salt

Cook the potatoes in a pressure cooker. When they are ready, peel and put them to the potato masher.

In a mixer, place the flour, water, baking powder, sifted potatoes and let knead for a few minutes at low speed. Then add both the oil and the salt and finish kneading. Let rise covered for about 1 hour.

then take the dough and roll it out on a rectangular baking dish. Prick the dough with your fingers, then lightly grease the surface, cover with greaseproof paper and let rise all for another hour.

Bake at 200 degrees for about 20 minutes, then baked, place over the finely chopped tomatoes and enjoy.

venerdì 3 marzo 2017

GRAINS OF HEALTH (VEGAN RECIPE) - Chicchi di salute (ricetta vegana)

Ingredients for 4 persons
140 grams of spelt
60 grams buckwheat
8 cherry tomatoes camone
100 grams of peas
2 tablespoons of pesto Vegan
extra virgin olive oil
salt and pepper

Cook the spelt in a saucepan for about 10 minutes. Then add the peas and buckwheat and cook for 5/7 minutes, then turn off the heat, drain everything and locked cooking with cold water. Then drain again and place the grains and peas in a bowl. Cut the tomatoes and add them to the bowl by combining pesto and tomatoes. further seasoned with a drizzle of extra virgin olive oil, salt and pepper and serve at room temperature.

giovedì 2 marzo 2017

SALTED CUPCAKES WITH ENDIVE AND PEAS (VEGETARIAN, BRUNCH) - Cupcakes salati con indivia e piselli

100 grams of whole spelled flour
100 grams of flour type 1
150 grams of Belgian flour
100 grams of cooked peas previously
2 organic eggs
100 grams of quark cheese
70 ml of soybean milk
sunflower oil
1 tablespoon sesame seeds

Peel, wash and thoroughly clean the endive. Put it in a bowl with the peas and sesame seeds and sunflower oil. Mix well and cook.

In another bowl, place flour, cheese, eggs, soy milk and mix well. then take the vegetables of the other bowl and add them to the mixture.

Spread the mixture evenly in the molds and bake at 180 degrees convection oven for about 15/20 minutes.

Remove from the oven, let cool and enjoy.

APPLES MUFFIN WITH OATS FLAKES (HEALTHY FOOD) - Muffin mela e fiocchi di avena (cibo salutare)

125 grams of oat flakes
70 grams of flour type 1
50 grams of rice flour
30 grams of pistachio flour
120 grams of milk
40 grams of dark chocolate to 70% cocoa
30 grams of demerara sugar
1 apple "gala"
half a teaspoon of baking soda

Peel the apple and cut it into pieces is not very large.
In a mixer, put the flour and baking soda, corn flakes, the coarsely chopped chocolate, apple, sugar and milk. Take mix everything, then, when he's ready, fill the muffin molds and bake at 180 degrees for 35 minutes. When ready, the oven, let cool and enjoy.