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Watermelon dessert for 4 persons: about 1kg of watermelon 150g dark chocolate 2
egg yolks 100g mascarpone 1 cup Rum 3 tablespoons cream keep the watermelon in t
he refrigerator until ready to use it, so it is very cold, raised skin , cut int
o thick slices, then check and put into four dessert bowls rather large, put it
back in the refrigerator while you prepare the sauce to accompany it, break the
chocolate, place the butter in a saucepan, add 3 tablespoons cream over low heat
and let melt stirring with a wooden spoon, remove them from heat, stir in the t
wo egg yolks, mascarpone cold, stirring carefully to mix the ingredients well, t
hen add the glass of rum, you get a cream medium density that will go to pay the
piece of watermelon. Serve immediately.
Posted on 07 Aug 2008
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Penne yellow for 4 people: 400g of penne rigate and a half liters of milk a saff
ron butter grated cheese, salt and pepper in a pot boil the milk to which you ha
ve added one liter of water, add salt, the pasta and then splurge cook until al
dente, melt the butter in a saucepan, add the cheese and let it melt slowly, add
ing a few tablespoons of pasta cooking liquid; finished cooking, drain the penne
in a bowl and rovesciatele hot sauce to add more of a ladle pasta cooking liqui
d in which you dilute saffron and flavored with freshly ground pepper, boil, tur
n over the sauce over pasta and stir until it is absorbed. Serve.
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Tuna pie for 4 people: 8 fettte of white bread 250g tuna in oil 2 anchovy fillet
s 100g Emmenthal milk 3 eggs capers butter and salt put tuna, anchovies, capers
and a little milk in the blender and reduce all in cream in a large bowl and low
shelled eggs, beat them with a fork, add half full glass of milk, salt and beat
again; a buttered square pan on bottom of which can fit 4 slices of white bread
, dip the latter in the mixture of eggs and milk and place them in the container
, spread in all over the creamed tuna, leveling well and then cover with remaini
ng bread slices always immersed in the mixture and cutlery of these thin strips
of cheese, pour the mixture of milk ingredients and put the box in the oven
Pour the milk on the ingredients and put the pan in the oven in the meantime you
have switched to 190 degrees, bake for about 20 minutes, so that the pie is puf
fed and the surface turns slightly golden.
Oxtail vaccinara It 's a typical preparation of Roman cuisine. The oxtail vaccin
ara, along with the head is a party to the beef cheaper.
Serves 4
1 to 1.2 kg oxtail 50 grams of fat 1 onion, finely chopped 4 cloves garlic 1 / 4
dry white wine 6 tomatoes peeled and seeded salt vegetable broth Cut into piece
s along the vertebrae, tail brown it in a pan with lard, onion and cloves of gar
lic salt and stir after 20 minutes of cooking add the wine and tomatoes, cut int
o fillets Cover and cook for 2 hours, occasionally putting the broth. Serve imme
diately
Posted on 25 Jul 2008
Corn flakes with fruit salad Serves 2 1 / 2 box of corn flakes 1 small banana 1
fishing 1 1 plum apricot 50 g strawberries 250 g of fresh cream kept in the refr
igerator for 2 hours sugar Peel the fruit and cut across to Put pieces in a bowl
and mix well Put corn flakes in 2 cups large United Fruit and sprinkle with sug
ar Put the cream and serve with a spoon
Belgian chicory fried Serves 4 of 4 heads Belgian endives 1 liter of juice 1 / 2
lemon 2 eggs breadcrumbs salt to taste flour as needed oil for frying Wash and
clean Remove the chicory root and bitter part of the core to boil the chicory 10
minutes in a pot with salted water and lemon juice Make the right school heads
of chicory Prepare 3 dishes, which put the beaten eggs with salt, flour in anoth
er and the breadcrumbs in the third Spend chicory first in eggs, then in the flo
ur and finally in bread crumbs Fry in hot oil bushes Let them dry on paper towel
s Serve hot
Butter Caviar Ingredients 120 g butter 30 g caviar
Pounded in a mortar caviar Mount CRMA United caviar butter and mix well and 'gre
at appetizer or on sandwiches com joined the filling of certain fish
Excellent snack! Take a slice of bread, mayonnaise spalmatevi above, Lay a lettu
ce leaf and a slice of cheese or ham or salami. Excellent and fast!
Melon filling for 4 people: a melon 1Kg 250g strawberries 2 oranges 50g sugar 2
tablespoons honey 2 cups of chopped pistachios Kirsch 15 1 glass of cream cut th
e top cap and empty melon, obtaining the ball, washed quickly strawberries in co
ld water, let drain and remove the stalks, peel the oranges and cut them in slic
es; put all the fruit in a bowl and mix with icing sugar, honey and kirsch, fill
ed with the fruit salad melon emptied, cover it with transparent paper and let s
tand for one hour in the refrigerator and then take it folge removing the paper,
whip the cream in a bowl, riempitene a syringe and squeeze of fresh roses on fr
uit salad, sprinkle with pistachios crushed and placed on a tray filled with mel
on.
Posted on 30 Jun 2008
Baked banana with honey for 4 people: four bananas lemon juice margarine to grea
se two tablespoons of honey ten almonds skinned three tablespoons breadcrumbs tw
o tablespoons of butter this is a delicious dessert that you can prepare in minu
tes. It can also be served in a dinner with guests. Peel the bananas and sprinkl
e with lemon juice, good grease a baking dish, arrange the bananas and sprinkle
with honey, finely chopped almonds, mix with the breadcrumbs and sprinkle over b
ananas, put on the surface of bows and pass the butter in the oven already heate
d, cook for 20 minutes over moderate heat, you can serve this cake topped with w
hipped cream and chopped pistachios. drawing
Pear milk for 1 person 1 / 2 cups of two pear to pear juice 1 / 2 cup cold milk
1 cup of pear brandy 1 / 2 teaspoon of currant jelly, place the pear in a blende
r with the juice ; you mix for a few seconds and add the milk and brandy, blend
for another minute and pour the milk mixture and pear in a tall glass, garnish w
ith half a teaspoon of currant jelly and serve immediately. Refreshing.
Bowl of eggs to the snow for 4 people: 4 eggs 30g butter 50g grated Parmesan che
ese 2 tablespoons of tomato sauce salt and pepper breaking eggsdividing the yolk
from the album, Whip it and Make it a layer in a buttered pan, level the surfac
e with a spoon and created with the same four small dimples where to put the egg
yolks, sprinkle with grated Parmesan, put on each yolk 1 / 2 teaspoon of tomato
sauce, salt, pepper and sprinkle over the remaining butter in flakes, bake for
12 minutes, serve hot. drawing
Salami Salad Proceed as follows: you need: salami, cheese, peppers, onions, mush
rooms, tomatoes, sliced boiled eggs, mayonnaise and ketchup sausage cut into cub
es, do the same for cheese and peppers, put them in a bowl along with onions, th
e mushrooms, slices of tomatoes and slices of boiled eggs, mixed with caution, a
ll seasoned with a sauce made of equal parts mayonnaise and ketchup and mix well
.
Almond Cake Serves 4 200 grams of shelled almonds 300 grams of shelled walnuts 7
eggs 300 g butter 5 tablespoons flour 1 / 4 cream 400 g sugar 9 tablespoons mar
sala butter to grease Set aside some almond and walnut Crush the rest for decora
tion in a mortar to a pulp by reducing Put the mixture in a bowl mix in the melt
ed butter, 4 eggs, one at a time, flour and 250 grams of sugar Keep stirring unt
il the dough is smooth and Put in a homogeneous high-sided mold butter Cook for
1 hour, then baked and let it cool in the mold Meanwhile, mounted the egg yolks
with remaining 150g of sugar when they are frothy, add the Marsala Place the con
tainer in a water bath and , mescolado with a wooden spoon, cook until it is wel
l fitted Meanwhile Cool Whip very dense embed them zabaglione cream, stirring ge
ntly cut the cake into three layers Spread the inside with zabaglione cream and
cover the surface Garnish with the remaining igherigli edimezzati walnut and alm
onds cut into strips
Fried calf's head Serves 6 1 head of veal 1 egg 50 g breadcrumbs 50 g butter 1 /
2 cup oil 2 tbsp tomato sauce
salt pepper 1 lemon 1 handful of parsley Boil the calf's head already boned in s
alt Cut it into pieces and then put the pieces to flavor in a marinade made of l
emon juice, parsley, salt and pepper After 30 minutes, drain, dip in 'egg beaten
with a little salt and bread crumbs Put the pan on the fire of fried with oil a
nd butter and, as soon as hot, dip the pieces until golden brown on each side in
uniform easiest way dall'unto Drain on a paper towel and arrange on a serving p
latter, decorate with tomato sauce
The Japanese shrimp (tempura) Serves 4 400 g frozen prawns 250 g canned bamboo s
hoots 4 peppers 4 onions 4 pieces of ginger syrup to the batter: 50 grams of ric
e flour, 150 grams of wheat flour , 8 egg whites, one quart of water, 4 cups of
rice wine 1 liter of lio seeds or 750 g of coconut fat to fry you unfreeze Drain
the shrimp and bamboo shoots cut into thick slices an inch Cut half the peppers
, removing the inside, wash and cut into strips Cut the pieces Slice the onion i
nto very thin slices of ginger Place all ingredients in separate bowls Prepare t
he dough Put the flour of rice and wheat in a bowl Blend in a another bowl the e
gg whites with water and wine Add the mixture slowlyMix well the flour until a s
mooth batter and not too thick Heat the oil in a fondue pot on the stove appposi
to Put it in the middle of tables arranged around the cups and the first batter
Dip each ingredient in the batter and then in ' hot oil, letting it fry for a fe
w minutes and then eat Do the same for all the other ingredients
Bavarian liver pan Serves 4 2 onions 40 g lard 500 grams of pork liver or beef 2
tablespoons of flour one quarter of low boiling broth 2 tablespoons herb vinega
r salt white pepper a pinch of sugar Melt lard in a large skillet get yourself i
nside the chopped onions and let soften for 5 minutes Cut the liver into thin st
rips and add them to the onions, stirring constantly, fry for 3 minutes Sprinkle
with flour and immediately afterwards, all with wet the boiling broth and vineg
ar Mix well Let the mixture cook for 5 minutes over medium heat Served
Ling the Polish Serves 4 3 slices of bread vicchieri two and a half of stout 4 p
eppercorns 4 allspice grains grated rind of 1 lemon 800 g fillet ling
the juice of half a lemon 25 g butter salt white pepper 1 bunch of parsley Crumb
le the bread in a saucepan sprinkle with beer Add bay leaf, peppercorns and alls
pice and lemon peel and cook in covered container for 15 Meanwhile minute wash a
nd dry the fish Divide into 4 portions, sprinkle with lemon juice and salt a lit
tle Strain the infusion of beer and bread and collected in another large pot Sta
nd inside the fillet of ling and let cook for 12 After the minutes on medium hea
t 12 minutes, add the butter and seasoned with a pinch of white pepper Wash and
sprinkle chopped parsley on the fish and serve immediately covered with the sauc
e
Grilled Serves 4 4 lamb chops 100 g one o'clock two slices of fillet of beef 100
gr one o'clock two slices of pork fillet of 100 grams one o'clock two slices of
calf's liver with 100 g l 'a veal kidneys 1 4 4 sausages roasting tomatoes 6 ta
blespoons extra virgin olive oil salt freshly ground black pepper 4 slices lean
bacon 1 basket of watercress Bone the lamb chops and flatten slightly with your
hand and beef tenderloin Pork halved lengthwise the kidneys, remove the fat and
skin, wash and dry Dip the sausages in a pan containing boiling water and leave
for 5 minutes desalinate lightly remove it and dry well. Wash and dry the tomato
es, free them from the stalks and practiced on the surface two cuts on the cross
. riscldare Make good on the grill, brush with oil and all the meat and tomatoes
. Arrange for first on the oiled grill lamb chops and slices of beef and pork. a
rrange them under the grill , let cook for 3 minutes on each side, then remove t
hem, add salt, pepatele, arrange on a warmed serving dish and keep warm well. th
en put the sausages under the grill, the two means kidneys, liver and bacon slic
es and let them brown well for 3 minutes on each side, just enough bacon for two
minutes. Remove everything from the grill, salt, pepper, arrange the slices of
bacon on the liver and kidneys and keep warm, along with the other meat already
cooked. To put them last in the tomatoes cook for 3 minutes and then arrange on
a plate with meat mixture. fogliioline Garnish with watercress, washed and dried
. Serve immediately.
Mexican tortillas,how to prepare at home for 6 people 200g of flour 175g of corn
starch 2 tablespoons salt 3 cups water 1 cup of oil into reality if you want hom
emade tortillas should use the cornmeal pounding maize grains in a mortar and co
oked on hot stones or coals like the Mexicans are still Indians. We see, however
, a more modern recipe: Take the flour and mix together in a bowl with salt, gra
dually adding water, mixing the ingredients until you get a smooth and homogeneo
us, heated in a pan 1 / 6 of the oil and pour in the dough necessary to
get a tortilla thickness of 3mm and a large palm of your hand; cook for 3 minute
s on one side and the other for 2 minutes, then remove the tortilla from the oil
and let it drain well keeping it warm until you have prepared high 5 tortillas
until you finish the ingredients. For lunch or dinner, covered with meat, vegeta
bles, peppers, mushrooms are an excellent main course, or spread themselves with
a little hot sauce and ketchup.
Alaska Cocktail Serves 4 8 6 ice cubes cl. Chartreuse to yellow 12 cl. Gin crush
the ice cubes and put them in a blender Pour over the Chartreuse and gin Mix we
ll with mixer after a few minutes past the mixture a sieve, poured into cocktail
glasses and serve drafting
Taxi After drinking cocktails, you will not be able to drive your car ... 23 ice
cubes 2 tablespoons juice limejuice 2 tablespoons Pernod French Dry Vermouth 2.
5 cl 2.5 cl Gin put all ingredients in mixing glass. Mix thoroughly with a long
spoon and then strain the mixture into a tumbler.
Pineapple fritters for 4 people a ripe pineapple egg 90 g flour 30 g butter 6 ta
blespoons olive oil salt sugar beer batter to fry prepared by mixing the flour w
ith the egg yolk, beer, a pinch of salt and a teaspoon of sugar, add the melted
butter and 5 tablespoons of water after mixing again, let sit for an hour; Whip
the egg whites and incorporate the batter at this point, clean and make the slic
es 'pineapple; past the pineapple in the batter and fry in a pan with plenty of
oil. drawing
Capri cake ingredients: 250g sugar 250g ground almonds 250g butter 50g cocoa pow
der 100g dark chocolate 5 eggs 20g baking mix all ingredients with a whisk; Grea
se and flour a baking pan, bake for 30 minutes at 120 °; flip once cooled, then
put the icing sugar and store in refrigerator.
refrigerate. drawing
Turkey with vegetables for 4 people 600g of baked turkey breast 300g broccoli 10
0g carrots 2 onions, olive oil, butter, flour, salt and pepper and boil some wat
er and salt scottatevi the carrots, broccoli and cipollle, cook the vegetables f
or about 4 minutes and drain; coarsely chopped onions, chopped carrots and you p
ut everything into a pan with 40g butter, melted. Add the broccoli and season wi
th salt and pepper over high heat for 10 minutes, slice the breast turkey and pl
ace in a greased baking dish with a little oil and heat in oven for 3 minutes, r
emove the vegetables from the pan and keep warm, pour the gravy a glass of red w
ine, a tablespoon of butter with a little flour and let thicken over high heat,
place the slices on a plate of turkey, cover with the vegetables and pour the sa
uce with wine. drawing
Posted on May 30, 2008
Cake Forest 4 1 chocolate sponge cake 450g fresh cream 4 tbsp icing sugar 500g c
herry syrup chocolate chips keep the cream in the coldest part of refrigerator u
ntil ready to use it, then mount it heavily with the 4 tablespoons powdered suga
r, cut the sponge cake into 3 discs and well drained cherries from their syrup,
the basic disk coated with a layer of cream and then perched on a layer of cherr
ies, put the second disc and repeat ' operation; recompose the cake with the thi
rd disc and sprinkle with a layer of cream, using a wet spatula, decorated the s
urface with cherries and advanced around the outer edge you join the chocolate c
hips with the palm of your hand. drawing
Hazelnut cake and coffee for 4 persons 150 gr flour 100 gr of hazelnuts shelled
a bag of baking powder half a cup of coffee 2 eggs 100 g sugar 80 g butter part
of roasted hazelnuts in the oven, transfer to a bowl with flour, add eggs, butte
r, baking powder, sugar and coffee, and mix, pour into a buttered, put it in the
oven and bake at 180 degrees for 30 minutes, remove cake from oven and garnish
with remaining hazelnuts. drawing
Blueberry muffins for 4 people
500 g flour 400 g fresh blueberries 320 g sugar 500 ml milk 2 eggs 1 lemon rind
180 g butter 3 tablespoons baking powder 1 / 2 teaspoon baking soda 1 bi salt wa
shed cranberries and put in a bowl, turn the oven to 180 degrees and prepare the
muffins, beginning to melt the butter over low heat; processed eggs, milk and c
ooled butter with a whisk; apart, sift the flour into a bowl, add the yeast, bak
ing soda, lemon peel grated, a pinch of salt and sugar; eventually paid the blue
berries in the bowl, now add the cream to the mixture previously prepared, pour
it all into buttered muffin tins, for without fill completely; Bake for 15 minut
es, cooked, baked and let cool in muffin tins before serving. drawing
Posted on 19 May 2008
Hot Parmesan cheese cubes to 4 people a pack of diced Parmesan bread crumbs 2 eg
gs olive oil Beat the eggs and dip the cheese cubes. Pass them in bread crumbs,
then egg ripassateli and again in breadcrumbs. Fry in hot oil and serve hot. dra
wing
Ravioli with pesto ravioli for 4 people 625g 50g fresh basil 2 cloves garlic 40g
pine nuts 125ml of extra virgin olive oil 50g grated parmesan cheese 50g basil
leaves 30g grated parmesan flakes salt and pepper cook the ravioli Take them in
salted water until al dente and in the meantime whisk mixer with basil, garlic,
pine nuts and olive oil, prepare the sauce smooth and homogeneous; incorporated
grated cheese salt and pepper and operated again engine for a few seconds, drain
ravioli adding a tablespoon of the cooking water to pesto, ravioli seasoned wit
h pesto and a splash of olive oil, sprinkle with chopped basil and parmesan chee
se, serve. drawing
Bucatini with mussels for 4 people 500g mussels 350g bucatini 5 tablespoons oliv
e oil 450g peeled tomatoes 3 cloves of garlic
plenty of chopped parsley white wine salt and pepper and sauté garlic in hot oil
in a pan, when it is browned add the mussels and white wine, stirring, add the
chopped parsley, tomatoes, salt and pepper, continue cooking until the sauce is
blended, cook pasta in boiling water and once cooked, drain and season the sauce
with the mussels, stir and serve immediately. drawing
Cannelloni with ricotta and mushrooms for 4 people 500g mushrooms 200g of pasta
for lasagna 2 tablespoons oil 3 cloves garlic crushed 2 tbsp lemon juice 400g ri
cotta cheese 3 tablespoons chopped fresh basil about 500g (UNPO 'less) tomato pa
ste 150g mozzarella, chopped salt and pepper lighting it prepare the oven to 180
degrees. Chop the mushrooms finely and cut the lasagna into 12 rectangles, heat
the oil in a pan large enough to moderate heat, add garlic and mushrooms and co
ok for 3 minutes. Add the lemon juice and continue cooking for 2 minutes. Put th
e mushrooms in a sieve placed over a bowl and crush them well with a spoon colle
cting all the juice in a bowl, mix the mushrooms, ricotta and basil, add salt an
d pepper and spread the mixture along the edge of a rectangle of dough. Arrotaol
ate the dough around filling and place the cannelloni in a greased pan, repeat t
he procedure and fill the baking dish of cannelloni. Pour the sauce of mushrooms
over the cannelloni, cover sauce and cheese and brown in the oven for 25 minute
s.
Hamburger with tomato for 4 people 400 grams of veal 6 salted anchovies mozzarel
la oregano oil 3 tomatoes peeled clove of garlic salt pepper Mix the chopped vea
l with chopped 2 anchovies, salt and pepper. With the mixture 4 burgers; Mash th
e garlic and fry in a pan with a tablespoon of oil. Add the burgers and cook for
8 minutes, chop tomatoes, put them in a pan with 2 tablespoons of olive oil and
let cook for 8 minutes. Season with salt, pepper and oregano; Put the burgers i
n a pan greased with oil and put on a slice of mozzarella, a tablespoon of tomat
o and 2 / 2 anchovy fillets. Upgrade in a hot oven at 220 degrees for 3 minutes.
drawing
Coffee meringues for 4 people 120 g of icing sugar 2 egg whites a sachet of vani
lla coffee powder 60 g butter salt in a bowl Beat the egg whites of eggs, salt,
sugar incorporated part
icing, vanilla and coffee powder, then stir with a wooden spatula and mix, put t
he mixture into a pastry bag, confezionante meringues on a greased baking sheet,
spaced apart, bake in oven at 80 ° for 3 hours, leave them and sprinkle with ic
ing sugar remained. drawing
Mint syrup Ingredients 1 cup mint leaves 120 g sugar 120 ml water Chop the mint
and boil in a saucepan with water and sugar stirring constantly until the sugar
is well dissolved. Boil for about 3 minutes and then pass the syrup through a fi
ne sieve pressing the mint leaves. Cool and then add ice cubes drafting
Posted April 28, 2008
Fried mozzarella ingredients: 4 tablespoons mozzarella cheese 8 flour 3 eggs bre
adcrumbs salt oil Cut the mozzarella into pieces In a bowl, mix the flour with t
he eggs Add the mozzarella and a pinch of salt, stirring Form balls, pass them i
n breadcrumbs and put them in hot oil to fry If you can add more tasty balls ins
ide a piece of oil, or baked ham or ham drawing
Chamomile Delights Cook a cup of chamomile flowers and sugar water. When you hav
e a thick syrup, cast and let it cool. Whip froth of egg yolks together with the
syrup, add the lemon zest and liqueur. Separately assembled the cream and egg w
hites, both incorporated and dough. Pour the mixture into molds that will go in
the freezer for a few hours. Just before serving garnish with chopped pistachios
delights chamomile. drawing
Spring Beans 4 1 kg of fresh beans 300 grams of tomatoes a few leaves of sage, c
love of garlic wings oil washed and peeled tomatoes (also removing their thin sk
in) and, after being cut into strips, put them in a pan with 4 tablespoons of oi
l. Fry the garlic and sage, then add the beans, which you have peeled and washed
, add a glass of water. Put the lid on the pan and cook over low heat for 1 hour
,
water. Put the lid on the pan and cook over low heat for 1 hour, stirring occasi
onally with wooden spoon usually drawing
Chocolate Cream Ingredients: 1 / 2 liter of milk 6 egg yolks 50 g flour 200 g su
gar 80 g cocoa boil milk in a saucepan, whisk in the egg yolks with sugar in a p
an, until mixture is foamy, built a little 'time to the flour and cocoa, mix wel
l with a whisk cooking, pour the boiling milk and continue stirring until the cr
eam is thick and smooth, let cool; cream thus obtained can be served in bowls, a
ccompanied by biscuits of all kinds, but it can also be used to fill the puff or
sponge drawing
Paradise cake Ingredients: 300g caster sugar 300g butter 150g flour 150g of pota
to starch 150g icing sugar 8 eggs 1 lemon Put the butter in a bowl and knead wel
l until it is soft and well-mounted, add the grated rind of lemon, egg yolks (se
t aside 3 egg) of eggs, adding them one at a time, not putting the next, if the
former has not been well blended, add sugar, continuing to stir, the flour and s
tarch making them fall from a sieve and when the mixture is well blended, add al
so the three egg whites until stiff, stirring gently to not remove them; Grease
and flour a high-sided pan, pour the mixture and bake at 170 degrees for about 4
0 minutes, and oven let cool on a wire rack and sprinkle with powdered sugar. dr
awing
Melted chocolate whiskey for 4 250 ml fresh cream 150 g dark chocolate 150 g mil
k chocolate 1 tablespoon instant coffee 1 small glass of whiskey in a saucepan h
eat the cream earthenware, chop the chocolate into the cream and hot Continue to
turn until all the chocolate has melted, dissolve the instant coffee in the gla
ss of whiskey and add to fondue, stir and place the pot on 'special cooker, kept
to a minimum as not to burn the chocolate, served with fruit in season or canne
d, chopped, dipped in hot chocolate.'s advice to surprise a bit ', add a pinch o
f finely chopped chilli. drawing
Mashed spinach for 4 people:
for 4: 2 packages frozen chopped spinach 50 g butter milk a few tablespoons of g
rated cheese (preferably parmesan) salt boil in a saucepan of salted water: Lay
still frozen spinach over medium heat and let them thaw, taking care to enlargin
g them with a fork, after 1213 minutes of cooking, drain the spinach, squeeze an
d put back into the pan where you melted the butter, add a few spoonfuls of milk
, grain and with a hand blender until the mixture worked reduce the spinach pure
e that do well in dry medium heat, serve hot. drawing
Scamorza golden for 4 people: a large smoked cheese, flour 2 eggs breadcrumbs sa
lt oil for frying removed the thread of mozzarella and slice horizontally with a
thickness of about 1 cm removed the crust and pass each slice in a veil flour;
shelled eggs in a dish,beat them with a fork and season with a pinch of salt as
you put this on the fire, pan fried with plenty of oil, so that the sauce warm w
hile you prepare the cheese for cooking, after being shot in the eggs, pass the
slices in bread crumbs, then dip them in oil hot and fry over high heat, so they
become golden quickly without the cheese has time to melt, serve hot, hot as an
appetizer. drawing
Scaloppine tasty for 4 people: 12 thin slices of veal lightly beaten 50 g butter
½ cup white wine rosemary 40 g green olives lemon a clove of garlic salt Melt t
he butter in a pan large enough to the meat in a single layer in the meantime pu
t in the mixer rosemary, olives, and garlic clove peeled and finely chopped, sti
r this mixture with the lemon juice, butter will soon become hazel Lay the scall
ops and sauté for 34 minutes, turning once; spruttatele with half a glass of whi
te wine, salt, cook for a minute, then move them to one side of the container an
d put in bottom of baking the mince preparation, draw as well; riallargate the s
callops in the pan, cook for another couple of minutes and serve hot with their
sauce. drawing
Spaghetti heaven and earth to 4 people:
400 g of spaghetti (better than number 5) 1 clove garlic 1 / 2 kg of fresh clams
1 large porcini mushroom nice dry white wine parsley, salt pepper olive oil pou
r a few tablespoons of olive oil in a pan; Sauté garlic and add the sliced porci
ni mushrooms before; cook for 57 minutes, add clams and cook for another 5 minut
es, pour a little 'white wine and increase the heat to let it evaporate, then ad
d the salt, parsley and pepper; drained spaghetti and toss in the compost. drawi
ng
Breaded Chicken Thighs serves 4 4 chicken thighs 2 eggs 80 g breadcrumbs white w
ine rocket a cucumber carrot 20 g chives balsamic vinegar olive oil, salt and pe
pper, put the chicken legs on a baking sheet, sprinkle a bit ' white wine and le
t marinate for an hour, beat the eggs in a bowl by combining the breadcrumbs and
salt, stir, remove the chicken thighs from marinade, pat dry and pass into the
batter created; fry in a pan with oil for about 20 minutes, prepared by the pan
in a white wine, balsamic vinegar, water and chives (chopped) and taken slla fla
me with oil, salt and pepper, chopped arugula, cucumber and add the carrot, prev
iously cut into slices, sprinkle with the emulsion and serve the vegetables alon
g with chicken legs. drawing
They are delicious meatballs marinate for 4 people: a box of salmon, 200 g 170 g
crab meat 2 rolls parsley oil milk 2 eggs butter salt and pepper prawns 16 remo
ve the crumb from the bread and put it in a bowl with a little 'milk to soften i
t, then mettela in a blender with crab meat and salmon (drain them first), add t
he egg yolks and whisk until all blended to which you add the parsley, salt and
pepper, make 16 portions and each formed a meatball in which you have to put a s
hrimp, put them gradually into a buttered pan and cutlery on each dumpling a pea
nut butter and bake at 200 ° for approximately 1520 minutes, serve hot, but if y
ou are good even cold accompanied by a bit 'of mayonnaise. drawing
The Sangria Sangria want to prepare a special occasion? Ingredients: 3 bottles o
f red wine (hence the choice is personal,The important thing is that it is light
weight) 1 bottle of sweet Muscat wine 1 cup brandy or cognac 45 tablespoons of s
ugar (do not overdo it, because at rest, increasing the sweet taste) fresh fruit
to taste (peach, lemon, orange, melon , etc ...) cinnamon and cloves Refrigerat
e for at least half a day (more rest the better) and served in a bowl or large g
lass with ice. When it is hot is very good. drawing
Strawberry mousse for 4 people 300 g strawberries 250 g cream 100 g icing sugar
a bit 'of gin lemon fresh mint and free Wash strawberries and place in blender p
uree in reducing them, whip the cream with the sugar icing, then mix the two com
pounds with a splash of gin, put the cream into dessert cups and transferred to
it in the freezer until ready to serve, you can keep from wanting a little 'crea
m and 4 strawberries for garnish each cup with a strawberry , a slice of lemon a
nd a fresh mint leaf. drawing
Orecchiette with arugula for 4 people 350 g orecchiette 150 g potatoes 150 g of
arugula 2 cloves garlic salt and pepper olive oil lLessate orecchiette in a larg
e pot with salted water, cleaned and peeled potatoes, cut into rounds and after
5 minutes of cooking pasta, throw water, cook for another five minutes and then
add the rocket previously washed and cut into large pieces and cook for another
3 minutes, do five spice in a pan with 2 tablespoons oil cloves of garlic and a
bit of peproncino, drain the pasta and then stir-fry mix, serve. Possible combin
ations with both red and white wine. In the first case, a good "Passerina of Fru
sinate" in accordance with a Montepulciano d'Abruzzo "not too heavy. drawing
For cod dumplings and a plate of asparagus season ... 4 4 cod fillets (about 500
g) 8 slices bacon 8 asparagus spears 4 mushrooms butter, salt and pepper to the
batter
250 g flour 20 g yeast beer, a splash of olive oil, salt and pepper Prepare the
batter first hour, take a large plate, dissolve the yeast and flour with the bee
r, salt, pepper and let the batter rest for an hour covered with a towel in the
meantime boil the asparagus in boiling salted water, drain and dry on a paper to
wel; sauté with a little 'butter in 4 mushrooms, arranged horizontally on the Ta
lgar slices of bacon, two by two, to form rectangles large enough, each placed o
n a fillet of cod, salt and pepper, 2 asparagus tips and mushrooms cut in half,
wrap the strips of bacon in order to obtain a bundle; discard them in batter and
fry for a few minutes in plenty of oil to make them crispy and golden. Served.
drawing
Fried eggs It seems a simple recipe? Not yet know all the preparation ... sign o
f changing times. But this one is very good: Prepare: 2 fresh eggs 30 g butter s
alt and pepper to separate the two yolks from the whites, retaining the same par
t, heat a small frying pan, add butter to simmer just starts to fry gently pour
the egg, break the egg whites with a fork, before they become hard, create two g
rooves on the albums by pressing with a spoon (it will be the location where you
will go to incorporate the yolks) and add the salt and place the yolks in the g
roove at a time, cover the pan just for a few seconds with a lid and then remove
it, only the surface of the salted egg, to prevent yolk machine soplverizzate w
ith pepper and serve, if desired, you can garnish with a little sautéed bacon as
ide. If you seem too heavy, you can cook in the oven, just butter a baking dish
and pour in china within the two whites,Bake at 180 degrees for about 5 minutes,
add the yolks and continue cooking for a minute. drawing
With the remains of doves ... We still progressing doves Easter? Why not try to
use them to prepare a nice cake? Do this: for 4 people 200 g of cake 3 egg yolks
3 tablespoons sugar 2 dl whipping cream 40 g sugar 3 tablespoons Marsala sweet
4 meringues with a knife reduce the dove (without candy) into cubes; crumbled by
hand half of the meringue, in a pan in a water bath fitted with a whisk the egg
yolks with sugar until mixture is light and fluffy ( better with electric whips
), add the Marsala and allow to thicken without stirring, remove the pan from wa
ter bath and transfer the eggnog in a bowl aside and let cool, stirring occasion
ally, add the dove zabaglione previously fragmented and crumbled meringue, mix w
ell, you have assembled the cream incorporated with icing sugar;
spread the mixture into 4 bowls and let stand in refrigerator, then decorated wi
th remaining meringues and serve immediately. drawing
Sandwiches all'insalata ... An easy alternative to simple salad recipe, prepared
in half an hour: 4 4 500 grams of bread Arab asparagus season lettuce 4 tomatoe
s 150 g 180 g fillet of mackerel in olive oil 30 g butter 4 tablespoons oil virg
in watercress, salt and pepper blanched asparagus in 10 minutes in boiling water
, drain and cut the tips. Do the same with the tomatoes, peel and cut into cubes
, trimmed to lettuces, wash it and scatter it with my hands melt the butter in a
saucepan, adding the asparagus and tomatoes, cook for 5 minutes, disconnect the
watercress leaves, put them in the oil by pouring a bit 'of salt and pepper and
beat well with a fork, fry for 5 minutes, stirring for good; together in a bowl
of mackerel fillets, drained and chopped oil, add tomatoes and lettuce, watercr
ess dressed with oil, stirring the plan, split in half 4 loaves Arabs and includ
ed within each previously prepared the salad, close the sandwiches and serve. Ve
ry tasty! drafting
Written April 1, 2008
in five minutes ... a dessert classic and never out of fashion: 4 8 slices of pi
neapple in syrup (preferably fresh) 8 pitted cherries in syrup and 30 g butter 2
tablespoons sugar, a can of spray cream a brandy take a pan with something in i
t beautiful figure on the table, large enough to contain the 8 slices of pineapp
le and let melt the butter and when shall start to foam, add the pineapple by pl
acing a cherry in the center of each; sauté over high heat for 2 minutes, moving
the pan; sprinkle with 2 tablespoons of sugar, sprinkle with the brandy, you he
at and stir, bringing the pan to the table still flaming, just off the flame pin
eapple served on dessert plates and top each slice sprayed a bunch of cream. rec
ipe. com
Posted March 28, 2008
Try them with ham cutters because they are great! For 4 people: 100 g ham 100 g
lean ham 100 g mascarpone 50 g of paste (potato, salmon etc ...) 34 tablespoons
cream salt Put in the blender and the raw ham chopped, add the cream and whisk u
ntil a smooth paste;
remove from blender and add the mascarpone cheese first, then paste and a pinch
of salt, stir and mix; them divide mixture into small disposable molds and place
in freezer for 5 minutes, then take them and spread it so that they can serve a
s an appetizer drafting
Paella Paella is definitely the dish that best represents the Spanish cuisine. =
The name paella pan is of Valencia.The dish is a combination of products that e
ach area had. From coastal to inland areas, the production of different products
(vegetables, rice, eggs, shellfish ... etc.) has enabled the creation of this d
elicious dish. The inhabitants say that Valencia paella is from the parts, when
in fact the ingredients are in season as well as local issues. In essence, you p
ut in "pan" that you had available, especially in times of famine and adding the
rice came out flat that was consumed in the same pan. ricettando.it
Pancakes woods to feel a little 'Red Riding Hood: 200 grams of bread 200 g of fo
rest fruits (blueberries, currants, strawberries, raspberries etc ...) milk suga
r flour egg olive oil and salt to Make the bread pieces in a bowl stale covering
it with plenty of milk to soften it, and meanwhile quickly washed the berries,
sprinkle with a little sugar and let stand for 10 minutes, blend the bread to ob
tain a homogeneous pap which combine the egg, 4 tablespoons sugar a pizico salt
and 2 3 tablespoons of flour in order to obtain a consistent batter, add the ber
ries to the mixture, stirring well, let it rest in the fridge for 10 minutes, pa
id a lot of oil in the pan of fried and not just hot Pour the batter by spoonful
s, frying pancakes golden on both sides, served hot and sprinkled with sugar ric
ettando.it
Salad of celery and cheese salad quick and easy to prepare: for 4 servings: 200
grams of celery, cut into julienne 150 g Emmental ten walnuts 100 g of mayonnais
e a tablespoon of the tomato ketchup, salt and pepper Drain the celery and place
in a bowl, cut into strips and add to the Emmental cheese celery, along with ch
opped walnuts, mix the mayonnaise with yogurt, ketchup, a handful of salt and fr
eshly ground pepper, stir well and pour the sauce obtained sull'insalata, stirri
ng carefully, washed and sliced tomatoes and put sull'insalata as decoration dra
wing
Clam soup today for lunch prepared:
1kg fresh clams 500 g peeled tomatoes 2 cloves garlic, dry white wine 4 slices o
f bread baked in a wood a chili parsley onion, oil and salt Take the clams and p
lace them in the sink and helping with a stiff brush, free them from fouling. Le
t them then soaked for 10 minutes. Meanwhile take a large pan and pour half a gl
ass of white wine, a clove of garlic and some parsley. Dive clams and cover. A h
igh heat let them open and then remove the pan filtering the liquid which have i
ssued in cooking. In a bowl, place the onion, the garlic and 3 tablespoons of oi
l, let dry a little and add the chopped tomatoes, chilli and a bit 'of salt. Coo
k with the cover and a low heat for about 20 minutes. After you put the clams in
the sauce with their cooking liquid and a ladle of hot water. Spruzzatevi above
the finely chopped parsley and cook for another 10 minutes. Meanwhile toast the
bread slices and put them on the bottom of individual plates, pour the soup whe
re. Serve hot. Drawing
If full of vitamins especially vitamin C you need, try this: for 4: 4 5 dl manda
rin tangerine juice 4 sprigs 20 g of black currant jelly egg white sugar Peel th
e tangerine and blanch in boiling water for 23 seconds and drain, you soften gel
atin in cold water, pour the tangerine juice in a saucepan and add the gelatin a
nd melt over low heat, remove from heat, let cool for a few minutes the juice an
d pour a thin layer on the bottom of a mold round, put in refrigerator to solidi
fy and then systematically over a layer of mandarin segments,cover with another
juice and put back in the fridge; continue the process until you finish the ingr
edients, keep in refrigerator for 6 hours, the mold and decorate with currants a
nd sugar whipped past the album.
A salmon appetizer cream dish easy to prepare: Take 130 grams of salmon fillet,
80 g of smoked salmon, 50 g of butter 1 / 2 lemon (juice), 1 sprig of dill, 150
g of tortilla chips a sprinkling of pepper, a pinch of salt until softened butte
r at room temperature for 15 minutes, wash the dill and chop finely, remove the
skin and any bones from salmon fillet, in the pot boil a liter of water ( Tip: p
rofumatela with lemon zest) put the Samone in a basket to make it to steam, whil
e supporting the basket above the pot for 10 minutes and then let it cool, cut i
nto pieces is the thread that Samone, put the chopped salmon in a bowl, add the
lemon juice, dill, salt, pepper and stir, slowly incorporate the butter with the
aid of a whip; worked until creamy;
Divide the cream of salmon into 4 bowls and serve with tortilla chips. Good appe
tizer indeed!
Risotto "Primavera" To celebrate the arrival of spring, here's a colorful dish .
.. For 4 people 250 g of rice 2 apples a small onion and one red one green peppe
r 100 g ham 100 g Emmental parsley oil, lemon juice, a teaspoon of mustard 2 rip
e tomatoes salt and pepper Cook rice in boiling water for about fifteen minutes,
drain and then rinse it under running water to cool it quickly, while the rice
is prepared on the fire the necessary ingredients: peeled and cut peppers into s
trips, peel the apples cut in four, and cut some small cubes, cut into squares h
am and Emmental cheese sticks, peeled and sliced onion; gradually that prepares
ingredients, put them in a bowl, wash and chop the parsley in a bowl dissolve th
e mustard with a tablespoon of lemon juice, add 56 tablespoons of oil, a handful
of salt, a little 'pepper and the whole emulsified; add the ingredients prepare
d before, mixing well and sprinkle with chopped parsley, seasoned with the sauce
and stir again, and finally decorated with tomatoes, washed and cut into wedges
. Enjoy!
Zeppole of St. Joseph Today St. Joseph, and the Neapolitan tradition, but in gen
eral that of Centrosud Italy, wants a kitchen's famous "Zeppole." Let's look in
detail: preparation: 5 dl water 100 g butter 500 g flour 10 eggs a pinch of salt
Take a pan and put together the butter, water and salt. Bring to boil and add t
he flour stirring with a wooden spoon for about 10 minutes. Cool and pour the al
l in a crock by incorporating eggs one at a time. Put the dough into a canvas ba
g of bagels and train (quite large). Put them on squares of wax paper and fry in
hot oil retreating as soon as the package will be removed. During cooking often
turn to make the color Zeppola evenly. Once ready to be stuffed with pastry cre
am (or even empty ) and black cherry jam. Finally Sprinkle with icing sugar and
a pinch of cinnamon. Who would not prefer the fried, it can also cook in the ove
n, but the flavor changes much. Enjoy!
From chocolate mousse with coffee enjoyed at any time, take: 250g plain cream ci
occolto
3 eggs 50g butter, a cup of espresso coffee 50g sugar 4 Break the chocolate wafe
rs and bake in water bath with two tablespoons of cream. Simmer, making it melt,
stirring constantly.Remove from heat and add the butter, stirring to melt it. S
helled eggs 2 egg whites and place in a bowl, add 3 egg yolks to the chocolate c
ream. Let it rest. Whip while the two egg whites until stiff dense, and then add
them to chocolate, stirring from bottom to top. Place the mousse into dessert b
owls and freeze for about 15 minutes. Meanwhile mounted a glass of ice cream wit
h sugar advanced, remembering to sprinkle ' over each bowl before serving, perha
ps with the aid of a pocket-capped star. Finally Decorated with a wafer. Your gu
ests will thank you for sure!
The Formaggino ... not just for my baby! Although they are usually identified as
children's products they are not exactly suited to their food. This of the pres
ence of polyphosphates which reduce the intestinal absorption of calcium. The ch
eese comes when you think riutlizzare cheese waste, but not gone bad, but only t
hose seasons have revealed some flaws in appearance or form. Then this cheese sp
read is melted at 85 ° producing processed cheese. In order for the merger is pe
rfect for a homogeneous final product stabilevengono added " emulsifying salts,
polyphosphates and / or the sodium citrate, causing just reducing the absorption
of calcium. ° °°°°°°°°°°°°° °°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°° COL PASTINE F
ormaggino Serves 4 250 grams of 4 cheese pasta parsley olive oil salt Preparatio
n Boil water in a saucepan then add the salt and the pasta is finished when the
cotura drain a little, leave a little water Add 3 tablespoons olive oil Put the
cheese and some chopped parsley and mix well with a wooden spoon Serve in 4 indi
vidual dishes
l l l l l
l
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°° °°°°°°°°°°°°° °°°°°°°°°°°°°°°°°°°°°°°°
Posted February 18, 2008
Sweet Easter Easter Pigna Ingredients 10 eggs 1 / 2 kg sugar, 1 tablespoon lard,
1 cup oil, 1 / 4 l milk, 1 cup of marsala and various liqueurs, citrus, candy,
raisins, vanilla and cinnamon determination, 25 g yeast, flour than it throws a
rather soft dough prepared the night knead the bread yeast, dissolved in warm wa
ter and about 100 grams. flour and let rise overnight
l
l
l
l l
l
l
l
The next morning with the yeast dough melt in the warm milk Add the beaten eggs,
sugar, a bit 'of salt and oil then add the juice of orange and lemon, grated ri
nd, vanilla, candies, raisins, cinnamon, a little 'liquor, and then all the rema
ining flour Mix all ingredients in a robust way Take a mold fairly high, and dre
dge in flour imburratelo Put the dough in the mold cover everything and keep it
for at least 4 hours in a warm place to grow it grew back after the dough is bak
ed in an oven previously heated to around 160/180 degrees Bake for 40/45 minutes
Posted February 15, 2008
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