Archive for the category 'First'

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, around 19:00, returning home the idea terrifies me to get back to your computer! This week, however, the influence won out 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 calmly, in absolute 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! Just try it!
 

Ingredients:
5 large artichokes
300g peas
crumb of 2 rolls
2 fists Pecorino Romano
a small bunch parsley
a clove of garlic
1 egg
1 medium onion
oil qs
salt
 

Procedure:
Clean the artichokes by depriving them of the hard outer leaves and cutting the tips. Also cut the stems of the artichokes so that they can remain "standing" in the pot. Clean the stems and dip along with artichokes in lemon water so they do not blacken.
Prepare the filling Whisk the crumb of 2 rolls, parsley, a clove of garlic, pecorino romano. Fill the artichokes with the compound obtained by gently spreading leaves and trying to introduce more possible filling, beat egg and add to the artichoke with a spoon until the dough will not be very wet. Finely sliced onion and brown 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.

It may well be true that one swallow does not make primavara, but a mosquito makes some summer! I won the first three bites of the mosquito season! And belt! Among scratched the calf, an ankle, an arm is born this dish a refreshing and detoxifying, a real cure for purifying the body in anticipation of Bollori summer. It 'a dish that makes me think of the holidays, my childhood summers spent at her grandparents' house in Calabria, the scent of fresh vegetables from the garden, his grandmother, who thundered them play in the garden to 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 size compared to those we are used to us in Puglia, but dressed as follows.

Ingredients for 4 people:
300 g spaghetti
2 medium zucchini
1 medium potato
500 grams of beans
40 gr ricotta 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: fry slightly crushed clove of garlic in 2 tablespoons oil, add the diced San Marzano tomatoes, some basil leaves and salt to taste. and simmer for 15-20 min. Clean beans estremità.Lavate depriving them of the zucchini and cut into chunks and potatoes. Proceed with cooking vegetables: Get a large pot long as the vegetables and noodles should be cooked together. Fill the pot 3 / 4 full of water and bring to a boil. Salted and then dip the beans first. 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 impiattate tomato sauce seasoned with fresh ricotta and a handful of Marzotica.

Hehe ... Tradition a go-go: Weekend ... Sunday ... family ... and the first dish in the oven comes naturally! I recommend you try this because compared to the usual baked pasta is very fast, without having to give up the flavors and scents Sunday, dramatic effect and the appreciation of the guests (^ _ -). The intriguing thing is that the noodle does not need boiled in water, but 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:
500 grams of packaged noodle nest
400 grams ground meat mixed
500 grams mozzarella
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 one hour. While cooking, add 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 sale.Tagliuzzate the mozzarella squares. In a baking pan arrange the nests side by side, without putting any seasoning in the pan. Within each nest, try to put more ground beef and mozzarella possible. Pour the sauce into the pan and cover the nests almost entirely with milk. Sprinkle with plenty of grated Parmesan and cover the pan with aluminum foil to folge. Tell at 250 ° for 15 minutes. Past time to remove the foil and continue baking at 200 ° for 20 minutes. Serve hot.

With this simple dishes taste winner, I want to pay tribute to my city 'and its promotion to Serie A. Unfortunately, only plate lunch, I was reminded that I could be doing an A scampi Embracing each other! (- _ -) But then I thought that we Bari, we see that for 8 years to everywhere, it will be 'difficult to imagine, the Others may be content to fantasize about the taste of this exceptional meal ...
Ingredients for 4 people:
650 gr of fresh prawns
400 g linguine
1 bottle of sauce
a glass of water
clove of garlic
Salt
oil qs
pepper
Procedure:
Prepare the sauce: make lightly fry the garlic with oil and add a bottle of sauce. Elongated, with a glass of water, salt and cook for about an hour. Meanwhile wash the prawns and incideteli on the back so they can better the sauce and flavor that are easier to clean. Boil the linguine in salted water. At 10 min after the end of cooking the sauce, scampi Aggingetevi and finish cooking. Drain the linguine and season sauce with shrimp and a little pepper. ImpiAttAte placing each port 2-3 shrimp, those advancing them can taste like a second.

Allow these moments of remembrance and patriotic exaltation:

Twice a month, I and my maritozzi Gianluca (about maritozzi you can just post the recipe) do the weekend Bari for the happiness of my parents. The passion for cooking and for the dance I definitely inherited from my mother, say that I am 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 dough baked on the head and you teach me to make the dough Baked! "Mom, silly as it is, not whether the fact is repeated two times and went to work ...
Ingredients 6 people:
500 g rigatoni
100 gr martadella (to taste)
500 grams of mozzarella
50 g pecorino romano
For the sauce:
1 kg of tomatoes or tomato puree
1 cup water
1 onion
oil qs
salt
For the meatballs:
400 grams of minced meat
3 eggs
80g pecorino
a clove of garlic
parsley
salt
1 handful of breadcrumbs
½ cup milk
Procedure:
Prepare for first thing in sauce. Take a brown onion in the oil and add the tomato sauce, a glass of water and salt. Cook for one hour. In the meantime, prepare the mixture 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, milk-soaked and wrung out well, a little salt. Form into balls the size of marbles. In a pan heat the oil needed for frying the meatballs. Should not be overcooked, just wrap a little oil. Ten minutes before turning off the juice, walk down the meatballs and let finish cooking. Boil pasta in abundant salted water, drain 3 minutes before cooking and season planned with 1-2 ladles of sauce and a handful of pecorino romano. Now you can begin to resolve by taking the pan in layers. Place a spoonful of sauce on the bottom without taking the meatballs.
Make a layer of pasta and season with 2-3 ladles gravy, trying to get as many balls you can, and proceed with a layer of mortadella, a mozzarella slices, a handful of pecorino romano. Make another layer of pasta and sauce with remaining seasoning completed and still a handful of pecorino. Bake for 30 minutes at 200 degrees or until the pan still will not be lightly charred on the surface.

Have you looked at the feathers with cream of peppers and nutmeg??
Ripasso the word to Paul: "Well! After the lighting of the pens I went back to think (does not happen often!) And I said 'Why not do another taste of first?? Maybe he is hungry! 'Then I look in the pantry and lo materialize before my eyes the Lumaconi ... I cooked this ... "
Ingredients for 4 people:
For the filling:
24 rifled slugs
450 g frozen spinach
250g ricotta
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 oil
1 / 2 onion
few leaves of basil
salt
pepper
Procedure:
Cook the slugs in salt 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 together the spinach with ricotta, the egg, Parmesan, salt and pepper then mix well and fill the dough with the mixture. Except you put the oil in a saucepan and onions, let it dry, add the rose, basil, salt and pepper and cook for 10 minutes. Grease a pan with a little olive oil, arrange the slugs quite close to each other with the openings facing up and sprinkle with the smoked cheese cubes. Finally drizzle with the sauce and sprinkle with some Parmesan. Bake at 180 degrees for about 20 minutes.

I was reflecting on the fact that today we paused to photograph everything but ourselves ... So to do justice to our own beauty (within the moms are offended!) I decided to publish this photo ... ahhahaha! I know for sure that we were in Cisternino, stop the train, but I can not explain why as we were arriving by car! But then analyzing and observing good picture before our eyes, I deduced that the wine was not only came around for a bit, but he also inevitably numb our smile and our brain! Long live the good wine, good food and good company!

Today at lunch at the home of Paul ... Knowing that go to my Guru, I took with me the whole kit and I did beneeeeeeeeee photo-journalist! Now we are sitting side by side and we are trying to computerize the art ... Pass the word to her that she will tell you how did the idea for this incredible recipe: "Today at lunch ... Nadia! Panic! I cook?? Search for recipes more extravagant, then in those difficult, then fresh 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 qs
salt
nutmeg
pepper
Procedure:
Cut the peppers into strips and then half thick, taking care to remove the seeds and filaments. In a large skillet place the oil necessary 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 and cook with the lid, over low heat for about five minutes ... Turn off the heat and whisk everything until you get a thick cream. Cook the penne, drain well, light the flame and sauté for 1 minuto.Aggiungete everything to your liking pepper and nutmeg and the dish is served ... (^ _ -)

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

This dish has become the symbol of the kitchen Bari in 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). The dedication to Lalla, my girlfriend 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 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

Procedure
Wash, peel, slice the potatoes and place them in a bowl with water.
Clean the shells of mussels autandovi with a retina. Apritene depriving a Kilo
Only half of the shell and trying to keep the fruit in the other half and the other half kilo, a net result, preserving their water. Put on the bottom of a pan 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 superimpose 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 us on the mussels with the shell. Sprinkle with the remaining rice, and dress with the mussels and their water, oil, parsley, cheese, tomatoes, garlic and pepper. Finish with a layer of potatoes, seasoning with all the ingredients listed above, an onion and zucchini washers. Fill the pan of water to below the top layer of potatoes. Bake at 250 ° for 10 minutes and at 200 ° for the remaining 40-50 minutes. Use or otherwise of the zucchini, there are several theories, I still do it with the zucchini because it releases water during cooking, keeps the rice more moist.
In this regard I invite you to hear what women think of Bari old ...

I really had to start from this dish because it is what speaks better of me and my heritage. Preparing and savoring I feel one with my land: the smell of the sea, the warm colors of summer, the softness of the sand and the roughness of the cliffs. Risotto fisherman in my house is like this:

Ingredients for 4-6 people:
1 sepia 300 gr
1 kg of fresh mussels
300g fresh shrimp
2 handful 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 the mussels.
Private Thus shellfish shell and kept their water (it is very important because then you add the filters used in the preparation and will serve to enhance the flavor).
Shell the shrimp raw.
Cut the squid into small pieces after it clean.
In a pan fry the garlic with oil. Just begin to sizzle, add the squid and let it flavor. Pour the wine. When the wine has evaporated, add the sauce and salt. Care not to overdo 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 the rice. Turn occasionally and when the rice is almost cooked, add the mussels with their water and peeled shrimp.
Completed with a handful of chopped parsley.