Archive for May 2009

With this simple dish but the taste winner, I want to pay tribute to my city 'and its promotion to Serie A. Unfortunately only flat eating, I was reminded that I could form an A by embracing the prawns between them! (- _ -) But then I thought that for us Baresi, we see that for 8 years to everywhere, not 'hard to imagine, the Others may be content to dream about the taste of this great meal ...
Ingredients for 4 people:
650 grams of fresh shrimp
400 g linguine
1 bottle of sauce
a glass of water
a clove of garlic
Salt to taste
oil to taste
pepper
Procedure:
Prepare the sauce: take lightly fry the garlic with the olive oil and add a bottle of sauce. Long with a glass of water, salt and cook for about an hour. Meanwhile wash the prawns and incideteli on the back so they can spice up the sauce better and that they are easier to clean. Cook the linguine in boiling salted water. At 10 min the end of cooking the sauce, scampi Aggingetevi and finish cooking. Drain the linguine with shrimp and drizzle with sauce and a little pepper. ImpiAttAte placing of each course 2-3 prawns, those advancing them can enjoy as a second.

Allow me these minutes of recollection and patriotic exaltation:

Twice a month, I and my maritozzo Gianluca (about buns whenever I can I'll post the recipe) make the weekend Bari for the happiness of my parents. The passion for cooking and dance I've definitely inherited from my mother, say that I am its evolution in the sense that I can express the two passions at once! (^ _ ^) So, the last time we were in Bari told her: "Mom 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, pazzerella is, if you did not say it twice and was put to work ...
6 people Ingredients:
500 g rigatoni
100 grams of martadella (to taste)
500 grams of mozzarella
50 g pecorino romano
For the sauce:
1 kg of tomatoes or tomato puree
1 glass of water
1 onion
oil to taste
salt
For the meatballs:
400 grams of minced meat
3 eggs
80 g pecorino
a clove of garlic
parsley
salt to taste
1 handful of breadcrumbs
half a glass of milk
Procedure:
Prepare for first thing in gravy. Let fry an onion with the oil and add the tomato sauce, a glass of water and salt. Cook for an hour. In the meantime, prepare the dough for the ground beef patties by adding three eggs, 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 some salt. Shape into balls the size of marbles. In a pan heat the oil needed to fry the patties. Should not be overcooked, just turn them a little oil. Ten minutes before the sauce off, drop down the meatballs and let finish cooking. Boil pasta in abundant salted water, scolandola 3 minutes before cooking and season with 1-2 ladles provided with sauce and a handful of pecorino romano. Now you can begin to compose the layers taking a dish. Place a spoonful of sauce on bottom of avoiding taking balls.
Make a layer of pasta sauce and season with 2-3 ladles, trying to get as many balls as you can, and proceed with a layer of sausage, a slice of mozzarella cheese, a handful of pecorino romano. Make another layer of pasta with sauce and finish condendo remaining and still a handful of pecorino. Bake for 30 minutes at 200 ° or until the pan will not be slightly scorched on the surface.

Following the trail of intriguing recipes, here's another creation of Katia. And 'an Arab recipe, made with chickpeas and tahini, a sesame sauce that you can find in ethnic supermarkets, but can also be prepared easily at home with toasted sesame and blended in a blender with olive oil. It 'a simple dish in the execution, but unmistakable taste. So, if you want to impress your guests, deliziandoli with flavors go well ... but always present

Ingredients:
350 grams of cooked chickpeas
80 grams of extra virgin olive oil
1 clove of garlic
50 grams of lemon juice
3 tablespoons sesame seeds or two tablespoons of tahini (roasted sesame seed paste)
1 bunch of parsley
2 teaspoons ground cumin
Salt
Procedure:
You can prepare this pate whisking all the ingredients for some minutes until mixture is thick and smooth. To make the garlic more easily digested, eliminated the central part which is more green. Set aside half 'of the oil and parsley to flavor and decorate at the end.
If you Thermomix proceed like this:
Mince the garlic in the bowl and parsley for 5 seconds velocita'5. Add the sesame oil and 40 grams, then let season for 8 minutes at speed 2. Pour 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 or serve it on toast or bread if you want to Arabic.

I remember I promised something special, something that breaks the monotony of tradition. Well, not quite being able to disappoint the expectations, I began to see the best cookbooks and could not decide, then lighting ... KATIA ... The queen of diving in the fantasy! Amelie has started work and has churned out from the fabulous baked this dish, I leave her and her personal thoughts: "This dish struck me as reminiscent of lemon leaves some 'vine leaves of Middle Eastern cuisine ... while remaining in the classic recipe ingredients buy a new face, thanks to the Mediterranean delicate taste that leaves give it. "
Ingredients for 6 persons:
600 grams of minced meat (possibly mixed)
1 bunch of parsley
1 glass of milk
1 stale bread roll
2 eggs
70 g of Parmesan
Olive oil
Nutmeg
10-15 leaves of lemon
Salt
Pepper

Procedure:
Finely chop the parsley and set aside.
Put the bread to soak in the milk and let soften, wring well after a few minutes. Grate the Parmesan cheese and whisk the eggs. Pick up the ground meat in a bowl, add the grated Parmesan cheese, eggs, bread softened and chopped parsley. If you use the stale bread than you could pass it to the mixer after it is squeezed, so to be able to enrich the mixture. Season with a sprinkling of nutmeg, salt and pepper. Knead the mixture with a wooden spoon first and then with wet hands to mix well. Modeled polpette.Lavate the leaves of lemon, if you do not use our own organic lemons or let the leaves soak in water and a little baking soda to remove any residues of pesticides and preservatives that are usually sprayed on fruits and vegetables. Pat dry with absorbent paper and coat in oil. Then wrap the meatballs in the leaves and place in a oiled baking dish.
Preheat the oven to 200 degrees and bake for 15-20 minutes.

The dish I'm about to introduce is another creation of our dear Paula, is delicious hot or cold, and includes first and second set. I recommend you try it for its speed of execution, for his stage presence, the scent that would wake a hibernating bear and her rustic feel, but at the same time fresh and lively, given the presence of peppers.
Ingredients for 4 people:
1 large yellow bell pepper
1 large red bell pepper
80 g cooked ham
100 grams Fontina
250 g minced veal
3 tablespoons grated cheese
80 g rice
1 egg
chive
a handful breadcrumbs
nutmeg
capers
salt
pepper
oil
Procedure:
Wash peppers, cut into 2 from the belly and remove the seeds and filaments.
Separately, in a bowl, prepare the filling: Cut the cooked and the cheese leaving two slices, add the ground beef, rice already cooked and drained capers, egg, Parmesan, a handful of breadcrumbs, a wire oil, salt, pepper, nutmeg, and if you like a bunch of chives. Mix everything. Put in a baking dish a little oil, place the peppers and fill with the mixture, then put half a slice of fontina cheese on each pepper and sprinkle with breadcrumbs and a drizzle of oil. Bake at 200 degrees for about 30 minutes.

Have you looked at the pens to pepper cream and nutmeg??
Review the word to Paola: "Well! After the lighting of the pens I called thinking (not often!) And I said 'Why not do another taste of first?? Maybe you will be hungry! 'Then I looked in the pantry and that's materializing before my eyes ... I cooked the snails so ... "
Ingredients for 4 people:
For the filling:
24 rifled slugs
450 grams of frozen spinach
250 g cheese
1 egg
4 tablespoons grated Parmesan cheese
salt
a piece of smoked cheese or other cheese stringy
For the sauce:
600 ml of tomato sauce
4 tablespoons olive oil
1/2 onion
a few leaves of basil
salt
pepper
Procedure:
Cook the snails in salted water, drain well and let cool on a towel. Meanwhile cook the spinach in lightly salted water. When cooked, drain well and chop. In a mixing bowl together with spinach ricotta, egg, Parmesan, salt and pepper then mix well and fill the dough with the mixture. To put the oil in a saucepan and onion, sauté, add passata, basil, salt and pepper and cook for 10 minutes. Grease a baking dish with a little olive oil, arrange the slugs close enough to each other with the openings facing up and sprinkle with the diced smoked. Finally drizzle with sauce and sprinkle with some Parmesan. Bake at 180 degrees for about 20 minutes.

I was reflecting on the fact that today we pause to take pictures of everything except ourselves ... And then also to do justice to our beauty (breast moms get offended!) I decided to publish this picture ... AhHAHAh! I know for a fact that we were in Cisternino, to stop the train, but I can not explain why as we were arriving by car! But then looking at the photo well, and keeping our eyes, I realized that, the wine, not only was entered in a circle for a while, but inevitably also had stunned our smile and our brains! Long live the good wine, good food and good company!

Today for lunch at the home of Paola ... Knowing that I go by my Guru, I've brought the whole kit and photojournalist beneeeeeeeeee I did! Now we are sitting side by side and we are trying to computerize the art ... Pass the word to her that will tell you how did the idea for this amazing recipe: "Today at lunch ... Nadia! Panic! I cook?? Seeking among the most extravagant recipes, then the difficult ones, then pasta and then and then ... HELP! Eventually it occurs to me a simple recipe that can not be easy but I assure you truly delicate and tasty ... "

Ingredients for 4 people:
4 large yellow peppers
360 grams of penne
half an onion
oil to taste
salt to taste
nutmeg
pepper
Procedure:
Cut the peppers into strips and then in half thick, taking care to remove the seeds and filaments. In a large skillet, place the oil needed to cover the bottom and half an onion chopped stripes. Take the onion over low heat to avoid burning. Add the peppers and a glass of water with the lid and cook over low heat for about three quarters of an hour ... Turn off the heat and whisk together until thick and creamy. Cook the penne, drain well, light the flame and sauté for 1 minuto.Aggiungete to your liking pepper and nutmeg and the dish is served ... (^ _ -)

Boys, regardless of pleasantries, I licked the bowl well and mustache!

Ingredients for 6 persons:
1 kg of octopus
2 large potatoes
a sprig of parsley
a clove of garlic
juice of 1 lemon
oil in abundance
salt to taste
pepper to taste
Procedure:
Boil potatoes in salted water. Peel and let cool. Clean the squid by removing the entrails, or ask your fishmonger to do to trust. In a pot boil the water slightly salty. Let it cook for 15-20 minutes the octopus. Passing the time necessary to cook, drain, and, once cooled, cut into pieces and place in a bowl. Reduce the potatoes into cubes and add to the octopus. Season with lemon juice, parsley, some salt, pepper, a clove of garlic and plenty of oil. Place in refrigerator for 2-3 hours. Serve cold, better if prepared the day before.

Have you ever wondered if you had been living in another animal, which animal would you have? You can not even imagine how hard I sometimes thought! Studies on human evolution are clear: we derive from monkeys ... but, in spite of myself, I still can not be entirely convinced! For some, only to see them, the offspring is clear (_ ^ -), the other thing is a bit more complex ... Write on this blog is helping me to clarify within myself ... So far I have published almost all recipes fish ... I will mica was a cat? And you? The photo below intrigues you? AhAHhAhHA!

Ingredients for 6 persons:
800 grams of anchovies
100 g breadcrumbs
60 g pecorino romano
10 pitted black olives
a handful of capers
a clove of garlic
a sprig of parsley
extra virgin olive oil
pepper

Procedure:
Boned anchovies. Prepare a mixture by combining the breadcrumbs, cheese, black olives, capers, garlic clove, cut into small pieces, pepper, parsley and oil needed to combine. Grease a baking sheet with oil and anchovies diponete above. Put the mixture on anchovies with breadcrumbs and bake at 200 degrees for 15-20 minutes. Serve warm.

Wednesday, the magic and mystery of a message that read roughly as follows: 'Last night I prepared a fresh experiment and I took pictures for you, I can just send you the' made ​​me fantasize and lucubrate until today, when, at last , the secret was revealed and has appeared in all its splendor ... Dear Katia, stunt Amelie and her fabulous world, you've hit the mark with this cake elegant and charismatic like you, and the manner with which you gigionissimo photographed made me choose not to choose the photos you sent me and, as you see, I have posted all three of them (^ _ -) ... Ladies and gentleman directly from Amelie:
Apple crumble and mandaranciiiiiiiiiiiiiiiiiiiiiiiiii
For the dough:
The peel of a tangerine
200 grams of flour
100 grams of soft butter
60 g of juice mandarancio
1 pinch of salt
For the filling:
1 kg of apples
The juice of one lemon
1 tablespoon brown sugar
250 g of jam mandarin (or orange)
1 pinch of cinnamon if you like
For the jam:
Use clementine marmalade (or orange) ready or prepared a jam with 600 grams of peeled and seedless mandarins and 300 grams of caster sugar
For the crumble:
130 grams of flour
100 grams of butter
80 grams of sugar cane
Traditional process:
1.Tritate clementine zest and mix it with flour. Mix the flour with the butter, tangerine juice and salt. Let the dough rest in refrigerator for 30 minutes.
2.Sbucciate apples and slice thin, put them in a bowl and drizzle with lemon juice, sugar and cinnamon. United 250 g of mandarin marmalade, stir and let stand.
3.Foderate a mold (28-cm) greased and floured the dough that you left it in the refrigerator. Spread over the apple mixture and jam.
4.Preparate the crumble crumbling with your hands and knead flour butter and sugar. Then sprinkle the apples with the crumbs of dough obtained. Bake at 180 degrees for 40-50 minutes.
For those who use the latest model of Thermomix proceed as follows:
Chop the peel: 5/2 / '8 speed. Add the other ingredients: 10-15 seconds / '5 speed. Proceed as in steps 2 and 3. Prepare the crumble by pouring the ingredients into the bowl and knead for 10-15 seconds velocita'5.