Archive for the 'pies and savory tarts'

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.

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.

Remaining in the theme 'Dinner with Friends' (see post below) I have finally prepared the savory muffins! I really wanted to do it and I was waiting for the chance greedily. They are therefore part of this milestone to make you turn around all the other dishes! And ... you gotta start somewhere! And so it is coming off a nice dinner rural and semi-vegan that I will go gradually guide you in future posts. I have served as bread, which I have voluntarily omitted from the table, leaving the center for the entire dinner. Gianluca them hot favorites, has resisted not smell freshly baked, I, as a matter of organization, I had to serve them cold, but were welcome anyway. I found them delicious, maybe trying to redo some variations with other vegetables and cheese ... I'm sure I'll take the muffin-mania that has raged over most of foodblog! Official! CONTAGIOOOOOOOOOOOO! Last thing and then I close: the photos came indecent because: 1. it was evening and there was plenty of light, 2. I smeared the lens with greasy paw and, unfortunately, I only noticed when I saw the pictures to the PC with all Mark of Zorro! Sorry! Latest: the recipe was kindly provided by Misy that I take this opportunity to greet and thank.

The salt Ingredients for 12 muffins:
250g flour
200 ml of milk
2 eggs
50 g butter
100g cooked ham
100gr provolino
50 g grated Parmesan cheese
1 packet of instant yeast powder
1 teaspoon salt
Procedure:
Proceed as usual in the preparation of muffins forming two separate compounds for the dry and wet ingredients: In a bowl mix eggs with milk and melted butter but cold, except the flour together the Parmesan cheese, salt and baking powder. Add to the bowl with the flour, ham and cheese cut into cubes. Then add the two compounds, mixing gently. Grease and flour the muffin tins and pour the mixture for 2 / 3 of their capacity. Bake the muffins at 180 degrees for 30 minutes or until or until toothpick inserted, comes out clean and not dry. Let cool before serving.

It 'been a while that the foodblog sprout recipe for asparagus of all types, and then a few days ago, I found myself face to face with these beautiful flowers tipped green sticks, and, without getting lost in unnecessary arguments, they I admired and then sniffed. Their fragrance I returned to a mixture of broad beans and artichokes, and so I let myself be carried away by the visual and olfactory sensations and in the blink of an eye were in my basket. Came home and began work as employees of the brain, the more I looked foodblog friends and I get lost: there was the cream of asparagus , Chamomile, there's spaghetti asparagus, and chives robiola of Arietta, c ' was the risotto with asparagus, zucchini and chives ... mumble mumble ... Laura really wanted something that could be a meal but a snack for lunch and so I chose this fantastic cake asparagus Maite proposed by the blog The Kitchen Calycanthus that literally haunted me ... I ran the recipe to the letter, except the sesame seeds which I thought of sprinkling the plum. Unique PROBLEM: we have eaten almost anything for dinner. Squisitoooooo Really!

Ingredients:
a bunch of asparagus (400 g approximately)
200 g flour
100 g grated parmesan
3 eggs
1 dl milk
1 dl olive oil
1 package yeast
a handful of sesame seeds
salt and pepper
Procedure:
Boil the asparagus, drain them with a little care 'al dente, not cut them too thin and set aside. Mix grated cheese with the eggs, add milk beating with electric whips, sifted flour, oil and yeast, at this point add the asparagus, salt and pepper, stir with a wooden spoon and pour in a form of cake. Sprinkle with sesame seeds and bake in preheated oven for 30-40 minutes at about 180 degrees.

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.

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 apes ... but, despite myself, I still can not be entirely convinced! For some, only to see them, the lineage is unmistakable (^ _ -), the other thing is a bit more complex ... write on this blog is helping me to clarify myself inside ... 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:
800 grams of anchovies
100 g breadcrumbs
60 g pecorino romano
10 pitted black olives
a handful of capers
a clove of garlic
parsley
extra virgin olive oil
pepper

Procedure:
Boned anchovies. Prepare a mixture by combining the bread crumbs, pecorino cheese, black olives, capers, garlic clove, cut into small pieces, pepper, parsley and oil needed to mix everything. Grease a baking sheet with oil it is available over the anchovies. Put the mixture of bread crumbs on anchovies, and bake at 200 degrees for 15-20 minutes. Serve warm.