Archive for the 'Unique Dishes'

The summer is the return to the smells, flavors, colors ... everything takes on a smell and taste good and giving, even at the sight, everything is varied and tasty. I think, for example, become so flavorful vegetables that require the addition of a little salt, juicy fruit that becomes almost as if to meet all'arsura summer, the spices for flavoring the terrace, added to the preparations, give those tones typical of summer, which gives the meat of fresh air and pasture, and the fish that smells like algae and plankton.
Today is a dish that describes the summer, there are all the ingredients: colors, smells, tastes, and with a little imagination, there is a grove that casts a shadow on the sunny beach, the waves, a checkered tablecloth and good friends with whom to share a picnic.

Ingredients for 6:
2 eggplants
2 onions
2 red peppers
4 medium zucchini
3 large tomatoes
2 medium potatoes
2 sprigs fresh thyme
1 small bunch basil
80 ml olive oil
oregano (optional)
fresh chilli (optional)
salt

Procedure:
Clean and cut the eggplant, zucchini, tomatoes, peppers and potatoes into cubes of 2 cm. Slice the onion coarsely and add it to the other ingredients. Take a baking pan, grease it with a little oil, pour all the vegetables and shredded vegetables, seasoned with the remaining oil, thyme, basil, salt and pepper if you like. Mix together and bake at 200 degrees for 30-40 minutes, remembering to turn the preparation from time to time. Serve warm or at room temperature. The ratatouille can be kept covered in refrigerator up to 3 days.

But who says that we do not want turnovers in the cheese? It takes all right! I had to call them turnovers Bari because apparently not all of them there like we do, but I assure you that sprinkling of fairy dust enhances the flavor of the mozzarella and tomato and makes them irresistible ... Indeed, sheep are the ones with the light version because the originals are stuffed with ricotta scicuante, or strong, which prepared from fresh sheep's cheese which is placed in closed containers of clay where it is stirred daily until complete acidification, a process that gives it a particular and intense flavor. Personally I prefer the light version, with no particular flavor too, a key condition for being able to eat a go go. And yes, because it is tradition that every time they are prepared, should start the race to those who eat more, or who beats the record of those eaten the last time. Every family has its unbeatable Bari eater turnovers. I could never get past the top 5, but there are people in my house has eaten up to twice in a single tranche ... no names ... right Matt? (^ _ ^) But the turnovers as well as a time of family gathering is also a good reason to meet up with friends. The turnovers in the pictures was held at the home of Olga, born in Bari and Lecce and only lovoro character, reflecting the fact that we do not like them makes them none ... The guests? Lecce and Brindisi! (^ _ -) I do not want, but we must recognize the primacy!
Ingredients
For the dough:
750 gr flour 00
250 of semolina (to make them slightly crispy)
2 teaspoons salt
1 tablespoon olive oil
2 cakes of yeast
500 ml lukewarm water
For the filling:
800g fresh braided mozzarella (mozzarella is drier)
chopped tomato
100-200 gr pecorino
Procedure:
Pour flour on a board at the center, creating a void where crumble the yeast and add sugar and oil. Formed another little hole in the flour for Inserit salt, so that does not come into direct contact with the yeast. Pour warm water in the hand by hand kneading flour for a good 10 minutes until a soft dough that does not stick to the work plan. Form a ball and let rise for one hour. Meanwhile, prepare the filling by placing the braid the mozzarella into cubes in a colander and add the tomato pieces. Let drain for at least an hour finchènon is thoroughly dry. Divide the dough into balls about 35 grams each. Roll out the dough into disks and ask yourself the above mixture of mozzarella and a sprinkle of cheese. Close pressing the edges with your fingers and move the wheel to eliminate excess dough. Makeup closing panzerotti: do not overdo it with the flour spread out on the table when the mass, otherwise the flour will remove the moisture necessary so that they close efficacemente.Evitate that touches the edges otherwise the dressing get wet and do not close and more will open in frying and lose all the stuffing ... Once closed (board 4 at a time) and fry them quickly during the operations continue to hold the ground covered and away from drafts. I fry in vegetable oil and peanut fryer, but you can also use a pan deep enough to allow the panzerotto not touch the bottom. The oil should not smoke. I regret not having had time to photograph an open flowing with all the stuffing, but he was playing the race! AhAhHAhHAhAhah!! (^ _ -)

Eccomiiiiiiiiiiiiiiiiiiiii! But how many months are hiding? I almost feel embarrassed now, I hope I do not want to but I changed jobs and I still have to get used to new rhythms. When, at around 19:00, returning home the idea terrifies me to get back to your computer! This week, however, the influence has had the upper hand and forced me to bed, then, what better opportunity to try a bit of company in their own passions? This dish I prepared a little feverish, but so quiet, in silence and with the desire to get as close as possible to the original: artichokes stuffed with peas by mom. I won the challenge! They were really good! Try it to believe it!
 

Ingredients:
5 large artichokes
300 g peas
crumb of 2 rolls
2 fists pecorino romano
a small bunch parsley
a clove of garlic
1 egg
1 medium onion
oil to taste
salt
 

Procedure:
Clean the artichokes by depriving them of the hard outer leaves and cutting tips. Also cut the stems of the artichokes so that they can remain "standing" in the pot. Peel the stems and dip along with artichokes in lemon water so they do not blacken.
Prepare the filling by blending the crumb of 2 rolls, parsley, a clove of garlic, Pecorino Romano. Fill the artichokes with the mixture so obtained Gently spread the leaves and trying to introduce more possible filling, beat an egg with a spoon and add to the artichokes until the crumbs will not be very wet. Finely chop the onion and sauté in a pan with oil, add the peas and stems of the artichokes, let them dry, add 2 cups of water and salt. After 5 minutes to introduce the artichokes in the pot trying to make them stand up. Cover and cook over low heat for 30 minutes. Serve hot.

Ok ok, you did not come true as it should be and I also had to call it by another name for the original of chamomile , but then I said, even with this flat shape, still 1000foglie of potatoes is also because it took me forever to cut the potatoes into thin slices thin and I really believe that it touched the 1000 and then the error should not have been in the number of 'leaves' but only in the choice of the pan that had to be much smaller! ! (^ _ -) Anyway, apart from these useless excuses for having fake recipe for chamomile, I must admit that even in the kitchen, looks can be deceiving, and in fact what was to be the flop of the night (it's still one of the dishes prepared for dinner with friends that I mentioned in post below) has become SUCCESS: It was appreciated and enjoyed by all so that at the time of the encore, because there was no more, Gianluca has sacrificed a piece of ... his AHAhHAhHAh!

Ingredients for 4 people:
800 grams of potatoes
1 large smoked cheese
1 bunch fresh herbs (thyme, sage, basil, rosemary)
20 g butter
Salt and pepper to taste
Procedure:
Peel the potatoes, wash and slice them into thin slices with a mandolin. Put them in a bowl of cold water for about 5 minutes, drain and dry. Slice the smoked cheese, fresh herbs cleaned by wiping with a damp cloth and chop finely. In a small bowl toss together with a little 'salt and pepper. Line a round springform pan with baking paper wet, well drained and do a first layer of potatoes, overlapping them a bit '. Sprinkle with the chopped herbs and salt and cover with a few slices of smoked cheese. Continue in this manner until all the ingredients, ending with a final layer of potatoes. Distribuitevi over some tufts of butter. Bake in preheated oven at 180 degrees for 40 minutes covered with aluminum foil. After this time, remove it and continue baking until the potatoes puff pastry on the surface appear gold. To check the doneness using a toothpick, it will be cooked when you enter without any resistance. Remove from oven, pies and serve warm.

Lots of potatoes from the basket for mercy, a piece of provolone cheese in the fridge waiting to be taken by the hand, the terrace overflowing with herbs, anxiety to turn the oven to heat, hunger, and a little imagination pizza potatoes in the pan goes alone on the table. If you happen to be in this situation go quiet and fragrant with this unusual recipe.

Ingredients for 4 people:
1kg potatoes with white flesh
3 eggs
200 grams of provolone
50 g Parmesan cheese
a handful of sage leaves
a sprig of thyme
parsley
extra virgin olive oil
salt and pepper to taste
Procedure:
Pass the potatoes under running cold water, cleaning with a stiff bristle brush, then prick and cook in lightly salted water. Wash, dry and chop the herbs, cut the provolone into small pieces. Drain the potatoes al dente, peel and crush it with schacciatele-potatoes, straight into a bowl. Mix in eggs, grated cheese, herbs and diced provolone. Then add salt and pepper and stir well with a wooden spoon. Grease a pan with a little oil. When it is hot, sprinkle with breadcrumbs and as soon as this sfrigolerà, pour the mixture, leveling at about 2 cm tall with a wet spoon. Do form a crust on the bottom, then capolgete pizza, helping with a flat lid. Repeat the oil and breadcrumbs. Brown the other side and serve hot pizza.

The dish I am about to present to you is another creation of our dear Paula, is delicious either hot or cold and includes first and second set. I recommend you try it for its speed, for his stage presence, for his scent that would wake a hibernating bear and its rustic style, but at the same time fresh and exciting, given the presence of the peppers.
Ingredients for 4 people:
1 large yellow bell pepper
1 large red bell pepper
80 g ham
100 g 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 in 2 from the belly and remove the seeds and filaments.
Separately, in a bowl, prepare the filling: Cut the cooked and sliced ​​fontina leaving two, add the minced meat, rice, previously cooked and well drained, capers, egg, Parmesan, a handful of breadcrumbs, a little oil, salt, pepper, nutmeg and if you like a bunch of chives. Mix everything. Put in a pan a little oil, put the peppers and fill with the mixture, then put half a slice of fontina cheese over each pepper and sprinkle with breadcrumbs and a drizzle of olive oil. Bake at 200 degrees for about 30 minutes.