Archive for May 7th, 2009

Twice a month, I and my maritozzi Gianluca (about maritozzi as soon as I will post the recipe) do the weekend of Bari to the delight of my parents. The passion for cooking and dance I've definitely inherited from my mother, I say that its evolution in the sense that I can express two passions at once! (^ _ ^) So, the last time we were in Bari, I said, "Mommy do one thing: I'll teach you to do the pirouette with the pan of lasagna on the head, and you teach me how to make pasta Baked! "Mom, madcap as it is, if you did not say it twice and started work ...
6 people Ingredients:
500 g rigatoni
100 g martadella (to taste)
500 grams mozzarella
50 g pecorino romano
For the sauce:
1 kg of tomatoes or tomato sauce
1 cup water
1 onion
oil to taste
salt
For the meatballs:
400 grams of minced meat
3 eggs
80 g cheese
a clove of garlic
parsley
salt
1 handful of breadcrumbs
½ cup milk
Procedure:
Prepare for first thing in the sauce. Let fry an onion with oil and add the tomato sauce, a glass of water and salt. Cook for one hour. In the meantime, prepare the dough for the meatballs by adding three eggs to minced meat, 80 grams of pecorino romano, a clove of garlic and a sprig of parsley finely chopped, a handful of bread crumbs soaked in milk and squeezed, a little salt. Shape into meatballs the size of marbles. In a pan heat the oil needed to fry the meatballs. They should not be overcooked, just turn them a little oil. Ten minutes before the meat sauce, meatballs and let it drop down to finish cooking. Boil pasta in abundant salted water, drain 3 minutes before cooking and season with 1-2 planned ladles of sauce and a handful of pecorino romano. Now you can start by taking a pan to compose the layers. Place a spoonful of sauce on the bottom avoiding taking balls.
Make a layer of pasta and season with 2-3 ladles gravy, trying to catch as many balls as you can, and proceed with a layer of mortadella, a slice of mozzarella, a handful of pecorino romano. Make another layer of pasta and finish seasoning with sauce and remaining still a handful of cheese. Bake for 30 minutes at 200 degrees or until the pan will not be lightly charred on the surface.

Following in the wake of intriguing recipes, here's another creation of Katia. It 'an Arab recipe, made with chickpeas and tahini, a sesame sauce that you can find in Asian supermarkets, but can also be prepared easily at home with toasted sesame seeds and shake in a blender with olive oil. It 's a simple dish running, but distinctive taste. So, if you want to impress your guests, delicious with flavors but always proceed as current ...

Ingredients:
350 grams of cooked chickpeas
80 grams of extra virgin olive oil
1 clove garlic
50 g lemon juice
3 tablespoons sesame seeds or two tablespoons of tahini (toasted sesame seed paste)
1 bunch of parsley
2 teaspoons ground cumin
Sale
Procedure:
You can prepare this paste blending all the ingredients for a few minutes until mixture is thick and smooth. To make the garlic more digestible, remove the central part which is more green. Please note by half 'of the oil and parsley to dress and decorate the end.
If you have the Thermomix proceed as follows:
Mince the garlic in the blender and the parsley for 5 seconds velocita'5. Add the sesame seeds and 40 grams of oil, then season left for 8 minutes at speed 2. Put the chickpeas, lemon juice and cumin, salt to taste and blend for 2 minutes at speed 5. Pour the remaining oil and mix for 10 minutes at speed 4. Keep the mixture in the refrigerator before serving. Serve as an appetizer and accompany with toast or bread if you want to Arabic.