Archive for the 'First'

Eccomiiiiiiiiiiiiiiiiiiiii! But how many months they 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, 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 time to try a bit of company in their own passions? This dish I prepared a little feverish, but so quietly, 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 cheese
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 tough outer leaves and cutting the tips. Also cut the stems of the artichokes so that they can remain "standing" in the pot. Clean the artichokes with the stems and dip them in water and lemon juice so they do not blacken.
Prepare the filling by whisking the crumb of 2 rolls, parsley, a clove of garlic, pecorino romano. Fill the artichokes with the mixture thus obtained expanding leaves and gently trying to introduce more filling as possible, beat an egg and pour over artichokes with a spoon until the bread will not be very wet. Slice an onion finely 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 on low heat for 30 minutes. Serve hot.

It may well be true that one swallow does not primavara, but a mosquito is certainly the summer! I won the first three bites of the mosquito season! And vaiiii! Among scratched the calf, an ankle, an arm is born this dish refreshing and detoxifying, a blessing to cleanse the body in anticipation of summer wild oats. It 'a dish that makes me think of the holidays, my childhood summers spent at my grandparents' house in Calabria, the scent of fresh vegetables from the garden, to his grandmother who thundered while I was playing in the garden: A wash maniiiii! And what was more often on the table?? VAIANEDDA, ​​or spaghetti and beans to coral, a variety of beans 'transgenic' or otherwise of enormous dimensions than we're used to us in Apulia, but dressed as follows.

Ingredients for 4 people:
300 grams of spaghetti
2 medium zucchini
1 medium potato
500 g green beans
40 g cottage cheese marzotica
For the sauce:
600 grams red tomatoes
extra virgin olive oil to taste
a clove of garlic
2-3 basil leaves
salt
Procedure:
Prepare a light sauce: gently fry a clove of minced garlic in 2 tablespoons of olive oil, add the diced San Marzano tomatoes, some basil leaves and salt. and cook for 15-20 minutes. Depriving them of clean green beans and cut into chunks estremità.Lavate zucchini and potatoes. Proceed with cooking vegetables: get a pot large and long as the vegetables and noodles should be cooked together. Fill the pot 3 / 4 of water and bring to a boil. So salty and dipped first beans. After 5 minutes add the zucchini and potatoes. When the water resumes boiling, add the spaghetti. As soon as the spaghetti, and then all the vegetables are cooked, drain and seasoning Place on the plate with the sauce of fresh tomatoes and a handful of cheese marzotica.

Hehe ... Tradition galore: Weekend ... Sunday ... family ... and the first dish in the oven comes naturally! This would strongly recommend to try it because compared to the usual baked pasta is very fast, without sacrificing the flavors and scents Sunday, dramatic effect and the appreciation of the guests (^ _ -). The intriguing thing is that the noodle does not require boiling in water, but it is flavored by raw directly into the baking dish, the sauce and the milk will be to ensure proper cooking the pasta and the perfect blend of ingredients.

Ingredients for 6 persons:
500 grams of packaged noodles nest
400 grams ground meat mixed
500 grams mozzarella
a handful Parmesan
50 g butter
For the sauce:
1 bottle of tomato sauce
1 onion
extra virgin olive oil
2 glasses of water
salt
1-2 cups milk
Procedure:
Prepare the sauce: fry the onion you in 2 tablespoons oil and pour the sauce with a glass of water, salt and cook for an hour. During cooking, adding to it another glass of water if the sauce thickens too much, must, in fact, will be very liquid because the liquid in which they will cook the noodles. In a pan fry the chopped meat with some oil and a pinch of mozzarella sale.Tagliuzzate into squares. In a baking pan, arrange the nests next to each other, without putting any seasoning in the pan. Within each nest, try to put more ground beef and mozzarella cheese as possible. Pour the sauce into the pan and cover the nests almost entirely from the milk. Sprinkle with grated parmesan and cover the pan with a SKU of aluminum foil. Inform at 250 degrees for 15 minutes. Past time to remove the foil and continue baking at 200 ° for 20 minutes. Serve hot.

With this simple but winning taste, I want to pay tribute to my city 'and its promotion to Serie A. Unfortunately, only flat food, I had the idea that I could form a A by embracing the shrimp with each other! (- _ -) But then I thought that for us to Bari, we see that for 8 years to everywhere, not 'hard to imagine, fantasize Others can be satisfied with the taste of this great meal ...
Ingredients for 4 people:
650 grams of fresh prawns
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: fry the garlic slightly do with the oil and add a bottle of sauce. Long with a glass of water, salt and cook for about an hour. In the meantime, wash the prawns and slit on the back so you can spice up the sauce better and that they are easier to clean. Boil the linguine in salted water. 10 min from the end of cooking the sauce, scampi Aggingetevi and finish cooking. Drain the linguine scampi sauce and season with pepper and a little bit. Place on the plate by placing 2-3 shrimp on each port, those advancing them to enjoy as the second.

Allow me to these minutes of evoking patriotic exaltation:

Twice a month, I and my buns Gianluca (about buns you can just put the recipe) do the weekend of Bari for the happiness 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 told her: "Mom do one thing: I'll teach you to do the pirouette with the baking of dough baked on the head, and you teach me to make pasta Baked! "Mom, madcap as it is, not whether it jumped at the chance and started work ...
6 people Ingredients:
500 g rigatoni
100 gr martadella (to taste)
500 grams of mozzarella
50 g pecorino cheese
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 cheese
a clove of garlic
parsley
salt
1 handful of breadcrumbs
½ cup milk
Procedure:
Prepare sauce first thing. 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 ground beef patties to adding three eggs, 80 grams of pecorino cheese, a clove of garlic and a sprig of parsley finely chopped, a handful of bread crumbs soaked in milk and squeezed, a little salt. Form 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 turning off the sauce, the 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 to compose moving the pan in layers. Place a ladle of sauce on bottom of avoiding taking balls.
Make a layer of pasta sauce and season with 2-3 scoops, trying to get 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 the sauce and remaining still a handful of cheese. Bake for 30 minutes at 200 degrees or until the pan is not, however, will be slightly charred on the surface.

Have you looked at the pens of the peppers and nutmeg cream??
Review the words to Paul: "Well! After the lighting of the pens I called thinking (does not happen often!) And I said 'Why do not you take another taste of first?? Maybe will be hungry! 'Then I look in the pantry and this is materializing before my eyes the Snail ... I cooked it ... "
Ingredients for 4 people:
For the filling:
24 striped slug
450 g frozen spinach
250 g ricotta cheese
1 egg
4 tablespoons grated Parmesan cheese
salt
a piece of smoked cheese or other cheese stringy
For the sauce:
600 ml tomato puree
4 tablespoons olive oil
1 / 2 onion
a few leaves of basil
salt
pepper
Procedure:
Cook the snails in boiling 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 bowl, add the spinach with the ricotta, egg, Parmesan, salt and pepper then mix well and fill the dough with the mixture. To put the oil in a pan and the onions, let it dry, add the rose, basil, salt and pepper and cook for 10 minutes. Grease a baking dish with a little olive oil, arrange the slugs are close enough to each other with the openings facing up and sprinkle with the diced smoked cheese. Finally sprinkle with the sauce and sprinkle with a little Parmesan cheese. 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 are offended!) I decided to post this picture ... AhHAHAh! I know for a fact that we were in Cisternino, stop the train, but I can not explain why since we were arriving by car! But then looking at the photo well and observing our own eyes, I deduced that the wine, not only was entered in a circle for a while, but he also stunned inevitably our smile and our brains! Long live the good wine, good food and good company!

Today for lunch at the home of Paula ... Knowing that I go to my Guru, I've brought the whole kit and I did beneeeeeeeeee photojournalist! Now we are sitting side by side and we are trying to computerize the art ... I pass the word to her, who will explain how the idea for this incredible recipe: "Today at lunch ... Nadia! Panic! I cook?? I am looking for recipes from the most extravagant, then the difficult ones, then pasta and then and then ... HELP! In the end I am reminded of 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 g Penne Rigate
onion
oil to taste
salt
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. Let the onion very low heat to avoid burning. Add the peppers and a cup of water with the lid and cook over low heat for about three quarters of an hour ... Turn off the heat and whisk until a thick cream. Cook the penne, drain well, light the flame and jump all at your own pace for 1 minuto.Aggiungete pepper and nutmeg and the dish is served ... (^ _ -)

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

This dish has become the symbol of the kitchen in Bari Italy and, dare say, in the world. It 'a delicacy that combines the flavor of the sea (mussels) with that of the land (rice and potatoes). I dedicate it to Lalla, my girlfriend's blog Scent of Sicily, who suggested I enter it.
Serves 6
1 kg potatoes
400 grams of parboiled rice
1 and 1 / 2 kg of mussels
2-3 onions
3 cloves of garlic
1 cup extra virgin olive oil
250 grams of tomatoes to the wire
1 bunch of parsley
150 grams of pecorino romano
3 zucchini
salt and pepper to taste

Process
Wash, peel, slice the potatoes and place them in a bowl with water.
Clean the shells of mussels with a autandovi retina. Apritene depriving a Kilo
Only half of the shell and trying to preserve the fruit in the other half, and the other half a kilo in net interest, preserving their water. Put a pan on the bottom of oil, 2 onions chopped fine, a bit of garlic, parsley, salt and pepper. Cover with 2 sliced ​​zucchini. Season the zucchini with tomatoes, garlic, parsley, oil and overlay a layer of potatoes. Season the potatoes with other tomatoes, a little salt, plenty of garlic and pecorino romano. Make a thin layer of rice, sprinkle with oil and put on the mussels in their shells. Sprinkle with remaining rice, and dress with the mussels and their water, oil, parsley, cheese, tomatoes, garlic and pepper. Finish with a layer of potatoes and dress with all the ingredients listed above, an onion and zucchini slices. Fill the pan with water from beneath the top layer of potatoes. Bake at 250 degrees for 10 minutes and 200 ° for 40-50 minutes remaining. Use zucchini or not there are several theories, I still do it with the zucchini because releasing water during cooking, keeps the rice more moist.
In this regard, I invite you to hear what women think of Bari old ...

I just had to start with this dish because it is one that speaks best of me and of my heritage. Preparing and tasting it I feel at one with my land: the scent of the sea, the warm colors of summer, the softness of the sand and the rugged cliffs. The risotto is done so at my house:

Ingredients for 4-6 persons:
Sepia 1 300 g
1 kg of fresh mussels
300 g fresh shrimp
2 fists of rice per person
1 cup tomato puree
600 ml water
a splash of white wine
1 clove garlic
a handful of chopped parsley
salt
oil

Procedure:
We start with the more laborious task: cleaning mussels.
Private Thus the clam shell and kept their water (it is very important because then the filter will be added during preparation and will serve to enhance the flavor).
From raw shelled shrimp.
Cut the squid into small pieces after cleaning.
In a saucepan, sauté garlic in oil. Just begin to sizzle, add the squid and let it season. Pour the wine. When the wine has evaporated, add the sauce and salt. Take care not to overdo it with the salt whereas the seafood they contain enough of them already.
Boil the sauce for 5 minutes. Add the water and after that will come to a boil, add rice. Turn from time to time and when the rice is almost cooked, add the mussels with their water and peeled shrimp.
Ultimate with a handful of chopped parsley.