tag:blogger.com,1999:blog-46672429034747912412024-03-13T16:28:19.698+00:00Mummy cooks ItalianEasy Italian recipes for allPaolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-4667242903474791241.post-62112993846195239872020-11-11T17:22:00.003+00:002020-11-11T17:24:07.028+00:00TAGLIATELLE WITH BLACK TRUFFLE SAUCE<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-10oBF7fdgt4/X6wXoXQ4ozI/AAAAAAAAApQ/hI6C0E5ysX0eaTFXwyjSgQwRcCo73jZXACLcBGAsYHQ/s2048/IMG_20201111_141855_329%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://1.bp.blogspot.com/-10oBF7fdgt4/X6wXoXQ4ozI/AAAAAAAAApQ/hI6C0E5ysX0eaTFXwyjSgQwRcCo73jZXACLcBGAsYHQ/s320/IMG_20201111_141855_329%25281%2529.jpg" /></a></div><br /><p></p><p><span style="font-size: medium;"><i>This is one of the quickest, simplest dishes to make yet very refined and tasty. If you happen to find truffle somewhere, wherever you are, then you have to cook this pasta. Your guests will be delighted, even my older son (12) loved it.</i>💖</span></p><p><br /></p><b><span style="font-size: medium;">INGREDIENTS FOR 4:</span></b><div><span style="font-size: medium;"><br />250 gr tagliatelle<br />50 gr black truffle</span></div><div><span style="font-size: medium;">80 gr unsalted butter <br />Grated Parmesan cheese, to taste<br /><br />Bring a large pan of water to a boil adding 3/4 teaspoons of salt.<br /><br />Cook the tagliatelle in the boiling water until al dente, about 5 minutes. In the meantime, heat the butter in a medium-sized saucepan until it has melted, being careful not to let it burn and grate in a bit of the black truffle.<br /><br />Drain the pasta, reserving some of the cooking water, and add to the pan with the butter sauce. Toss over high heat to coat the pasta, adding some Parmesan cheese and pasta water to loosen the sauce.<br /><br />Serve the tagliatelle adding lots of shavings of fresh truffle.<br /><br />Buon appetito!</span></div>Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com0tag:blogger.com,1999:blog-4667242903474791241.post-15807315784541917652020-11-11T15:50:00.002+00:002020-11-11T15:50:43.059+00:00RICOTTA CHEESE GNOCCHI <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-sukWJxZwkuE/X6wGiHLEHOI/AAAAAAAAApE/2bxWHCqft6wA82Y2hVNe1QgybFiX6eCUgCLcBGAsYHQ/s2048/IMG_20201028_133522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-sukWJxZwkuE/X6wGiHLEHOI/AAAAAAAAApE/2bxWHCqft6wA82Y2hVNe1QgybFiX6eCUgCLcBGAsYHQ/s320/IMG_20201028_133522.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><span style="font-size: medium;"><i>The other day I opened the fridge looking for ideas for lunch; it was quite late so I needed something that didn't take more than 30/45 minutes to make. I realised that the ricotta cheese hidden at the back was about to expire so I had a look online and decided to make some gnocchi with it. I found a few recipes and took the best of them. This one doesn't require potatoes, just ricotta, flour and eggs. The result has been great, the kids really loved them, so here is the recipe for you </i></span><div><h1 style="text-align: left;"><span style="font-size: medium;"><i style="font-weight: normal;">P.S. ingredients are for 4 very abundant portions, 5 normal portions, 6 small portions...depends on the appetite!</i></span></h1><div><br /></div><div style="text-align: left;"><span style="font-size: medium;"><b>INGREDIENTS </b></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">500 gr Ricotta cheese (Sheep ricotta , if you find it, is even better)</span></div><div><span style="font-size: medium;">250 gr plain flour</span></div><div><span style="font-size: medium;">2 medium eggs</span></div><div><span style="font-size: medium;">100 gr grated Parmesan cheese</span></div><div><br /></div><p><span style="font-size: medium;"><br />Pour the flour in a bowl. Add the egg, ricotta and grated Parmesan. Mix the ingredients gently with a wooden spoon, you don't need to work it too much or for too long. Some pieces of ricotta must remain chunky. <br />Roll the dough into finger-thick rolls and cut off 2 cm long pieces. Place the dough pieces on a couple of kitchen towels or big wooden chopping boards dusted with some flour. Make sure they're evenly dusted otherwise the gnocchi will stick to them. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-34frwmlWysE/X6wF7FVZPfI/AAAAAAAAAo8/YHrrj2uq1lw_SeNoDrezNlzCbUKSHdlSwCLcBGAsYHQ/s2048/IMG_20201028_122449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-34frwmlWysE/X6wF7FVZPfI/AAAAAAAAAo8/YHrrj2uq1lw_SeNoDrezNlzCbUKSHdlSwCLcBGAsYHQ/s320/IMG_20201028_122449.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span><p></p><p><span style="font-size: medium;">Put them into boiling water (don't forget to add salt to it first!) reduce the temperature a little and let the gnocchi cook for 2-3 minutes. As soon as the gnocchi float to the surface, remove with a skimmer and drain well. Put them in a bowl and add the sauce.<br />For the sauce just fry some chopped onion, add 400 gr finely chopped tomatoes, salt, pepper and some fresh basil leaves. </span></p><p><span style="font-size: medium;">If you don't have chopped tomatoes you can serve them with melted butter, a few sage leaves and lots of grated Parmesan on top!<br /><br />Buon appetito!<br /><br /><br /></span></p><br /></div>Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com0tag:blogger.com,1999:blog-4667242903474791241.post-45268154469254873452020-03-01T18:13:00.002+00:002020-03-01T18:13:17.449+00:00PUFF PASTRY SUNFLOWER<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>This can be a starter, a snack or a party dish; whatever the occasion your guests will be surprised by your creation! The filling can be sweet or savory: this is filled with ham and cheese but you can fill it with ricotta and spinach, Nutella, ricotta and chocolate pieces or anything you like.</i><br />
<i><b>Make sure you put some flour on the baking paper sheet otherwise the pastry will stick on it</b>.</i><br />
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1 puff pastry block (500 gr)<br />
100 gr sliced or grated cheese<br />
100 gr cooked ham<br />
1 egg, lightly beaten<br />
poppy seeds<br />
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Preheat the oven to 200C.<br />
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Cut the pastry block in half, then shape the halves into two balls; roll the first on a lightly floured baking paper sheet to a circle. Make sure it's as big as a plate; you can actually help yourself with one: put it on top and cut the pastry around it.<br />
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Do the same thing with the other half of the pastry block.<br />
Put the cheese on the circle and then the ham on top; make sure you leave at least 1 cm space on the edges.<br />
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Now cover with the second pastry circle and the seal the edges with a fork.</div>
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Put a cup (upside down) in the middle, push slightly and leave it there while you cut the cake into 4 parts; cut them every quarter in other 4 or 5 slices.<br />
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Turn them all on the same side, take away the cup and brush the cake with the beaten egg.<br />
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Pour some poppy seeds in the middle, then put in the oven for about 25 minutes or until golden.<br />
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Enjoy your sunflower!!Buon appetito!!<br />
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Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com0tag:blogger.com,1999:blog-4667242903474791241.post-2833142039320588522020-02-25T20:41:00.002+00:002020-02-25T20:42:32.132+00:00DUFFINS<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Today I tried to bake what it seems to be the most popular recipe on the web at the moment. I was curious to taste this mix of donuts and muffins and I have to say that they're the softest thing I've ever eaten!</i><br />
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1 room temperature egg<br />
50 gr granulated sugar<br />
50 gr. caster/Demerara or coconut sugar<br />
125 gr. Greek or vanilla yoghurt<br />
75 gr. melted unsalted butter<br />
150 gr. plain flour<br />
1 1/2 tsp baking powder<br />
Grated lemon zest of one small sized lemon<br />
Jam or hazelnut spread<br />
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For the topping<br />
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25 gr. melted unsalted butter<br />
Granulated sugar<br />
Cinnamon<br />
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Turn the oven on to 180°C. Melt the butter in the microwave and while it gets cold, mix with an hand whisk the egg with the two types of sugar, the yoghurt and the lemon zest in a bowl.<br />
Sieve the flour with the baking powder, add it to the mixture and mix until creamy.<br />
Now fill the muffin cases with a spoon of mixture,then add a teaspoon of jam or spread on top and cover it with another spoon of mixture.<br />
Put in the oven for about 20 minutes. When cooked, take them out of the oven and after a few minutes brush the top with melted butter and dip them in a bowl where you have mixed some granulated sugar with cinnamon. Buon appetito!!!<br />
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Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com0tag:blogger.com,1999:blog-4667242903474791241.post-42433400337197660952020-02-07T15:39:00.000+00:002020-02-26T18:23:53.019+00:00HOMEMADE ORECCHIETTE WITH SAUSAGE AND BROCCOLI SAUCE <div dir="ltr" style="text-align: left;" trbidi="on">
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<em>A rainy Sunday...what can you do at home? We decided to make orecchiette and the kids LOVED it!!!They enjoyed helping me ... for them it's a bit like playing with playdough so it kept them entertained for a while!!</em><br />
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500 g semolina flour<br />
water<br />
5<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">00 g</span> <span property="v:name">broccoli</span></span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient">4 Italian <span property="v:name">sausages</span></span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1 clove of garlic</span></span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">20 gr</span> grated Parmesan</span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient">Extra virgin olive oil</span></span><br />
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Gather the flour into a pile, and create a well in the center. Pour 1/2 cup of water into the well.<br />
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Gradually incorporate the flour into the water using your fingers. Once all the water is absorbed, continue adding water, a bit at a time, until the mixture begins to form a dough.<br />
Start to gather and knead the dough, working it until no dry flour remains on your work surface. Continue to knead until smooth and elastic (for about 5 minutes). <br />
Cover the dough with a clean, damp kitchen towel. Roll 1 portion of dough into a rope.<br />
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Use a knife to cut and drag a 1 cm piece of dough from the end of the rope (a grainy wooden cutting board helps grip the dough) .<br />
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Unfurl each piece of dough over your thumb in the opposite direction to form a concave shape, and transfer to a rimmed baking sheet lightly sprinkled with semolina flour. Repeat with the remaining dough. <br />
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Orecchiette can be stored at room temperature in a single layer overnight; remember to cover them with a clean kitchen towel or plastic wrap. You can even freeze them: first, freeze them in a single layer on a baking sheet; then transfer them to a resealable plastic bag, and return them to the freezer. Boil directly from the freezer.</div>
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For the sauce:<br />
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<span rel="v:ingredient"><span typeof="v:Ingredient">Wash and cut the broccoli and put them in a pot covering them with water; cook them for 10 minutes starting from the moment in which the water boils.</span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient">Put some olive oil in a saucepan and add the clove of garlic. Then add the broccoli and the sausage cut into small pieces. Add salt and pepper and some white wine (optional) and cook for a few minutes on low heat. Take away the garlic.</span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient">In the meantime cook the orecchiette in the same water you have used for the broccoli( the cooking time depends on how thick they are; they need to cook for a minimum of 11 minutes but sometimes it can take up to 20 minutes, so you need to try them!), then drain them and put them into the saucepan. Mix well and when on the dish, sprinkle with some grated Parmesan.</span></span></div>
Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com0tag:blogger.com,1999:blog-4667242903474791241.post-61975975448077768132013-01-29T12:23:00.004+00:002020-02-26T18:25:57.645+00:00TOMATO AND OREGANO FOCACCIA<div dir="ltr" style="text-align: left;" trbidi="on">
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<em><span property="v:amount">Now that I've got a beautiful Kenwood KMix ( it was in my wishlist for Father Christmas...)I make focaccias and cakes all the time. This is a nice and soft one, y</span>ou should try. Perfect for your aperitif or for the afternoon snack for the kids.</em><br />
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Ingredients for a 32x40 baking tray (enough for 3/4 people)<br />
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250 g strong white bread flour<br />
<span class="Apple-style-span" style="font-family: inherit;">250 grams plain flour </span><br />
150 g potatoes<span class="Apple-style-span"><br /></span><span class="Apple-style-span"></span><span class="Apple-style-span" style="font-family: inherit;">1 sachet dried yeast (7 gr)<br /> 2 teaspoon sugar </span><span class="Apple-style-span"><br /></span><span class="Apple-style-span" style="font-family: inherit;">10 gr salt </span><span class="Apple-style-span"><br /></span><span class="Apple-style-span" style="font-family: inherit;">250 mls water </span><span class="Apple-style-span"><br /></span><span class="Apple-style-span" style="font-family: inherit;"> 4 tablespoons extra virgin olive oil + a couple of spoons for drizzling on the top</span><br />
<span style="font-family: inherit;">10 cherry-tomatoes</span><br />
<span style="font-family: inherit;">Oregano</span><br />
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Cook the potatoes in boiling water until tender. Then peel them and crush them using a fork.<br />
<br />
<span style="font-family: inherit;"></span><span style="font-family: inherit;">Pour half of the water in a bowl with the yeast and the sugar and stir to dissolve, then leave to rest in a warm place for ten minutes. Pour the other half of the water in a second bowl with the salt and stir to dissolve.</span><br />
<br />
<span style="font-family: inherit;">Sift the flour into a large bowl, make a well in the centre and pour in the water with the yeast and that with the salt. Add also the olive oil and the potatoes .</span><br />
<br />
<span style="font-family: inherit;">Mix to form a soft and slightly sticky dough. Add some water or some flour if you need it, until you have achieved the correct consistency.</span><br />
<span style="font-family: inherit;">Transfer the dough to a lightly floured work surface and lightly flour your hands. Knead the dough for ten minutes until it is smooth and pliable.</span><br />
<br />
<span style="font-family: inherit;">When finished, put the dough inside the bowl dusted with flour (remember that it has to be large, as the dough will double in size) and cover with a dishtowel. Set aside in a warm place (20 degrees) for 2-3 hours. </span><br />
<br />
In the meantime wash the tomatoes and cut them in halves.<br />
<br />
<span style="font-family: inherit;">Now turn on the oven to 200 degrees and cut a piece of baking paper the size of the tray.</span><br />
<br />
<span style="font-family: inherit;">When the dough has doubled in size, remove the towel and punch the dough down. Remove from the bowl and knead again until smooth. Roll down the dough onto the baking paper, then put it on the tray. Adjust the shape with your fingers.</span><br />
<br />
<span style="font-family: inherit;">Put the tomatoes on the top pressing gently, sprinkle some oregano, and d</span>rizzle with olive oil.<br />
<br />
Wait another half hour, then p<span style="font-family: inherit;">ut your focaccia in the oven and cook for about 20 minutes.</span></div>
Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com2tag:blogger.com,1999:blog-4667242903474791241.post-83649362589363239932013-01-20T15:24:00.002+00:002020-02-26T18:27:17.508+00:00MUSHROOM AND SPECK TARTS<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-E7D8Ek4CtBU/UPwF6lkEWAI/AAAAAAAAAbA/hg2cpjr0Ag4/s1600/Mushroom+and+speck+little+tarts.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://1.bp.blogspot.com/-E7D8Ek4CtBU/UPwF6lkEWAI/AAAAAAAAAbA/hg2cpjr0Ag4/s320/Mushroom+and+speck+little+tarts.JPG" width="320" /></a></div>
<br />
<em>A few weeks ago I got some little tart tins from Heals; I wanted to use them for making small jam tarts, but instead, I tried this starter and the result was outstanding!You can fill the tarts with whatever you like, they look really nice!</em><br />
<strong></strong><br />
<strong></strong><br />
<strong>Ingredients for 4 tarts:</strong><br />
<br />
1 roll of puff pastry<br />
8 Portabella mushrooms (medium size)<br />
4 speck slices<br />
grated Cheddar ( the more the better!)<br />
1 clove of garlic<br />
salt<br />
<br />
Wash and chop finely the mushrooms; put them in a pan with a clove of garlic, a sprinkle of salt and some olive oil. <br />
<br />
Cut the speck slices into small pieces and, when the mushrooms are almost cooked ( the water has to dry) add them to the pan. <br />
Cook for about 5 minutes, then take away the garlic. <br />
<br />
Now cut the pastry (easy if you turn the tins upside down and cut all around them), then line with it the bottom of the tins. The sides should be lined with a slightly thicker layer of pastry than the bottom. Spread the pastry bottom with the mushroom and speck mixture, then add some grated Cheddar on the top.<br />
<br />
Roll the remaining pastry on a lightly floured board, then with a sharp knife cut it in strips 0.5 cm wide and make a lattice on top of the mixture.<br />
<br />
Preheat the oven to 160°C and bake the tarts until golden, about 20 minutes.<br />
<br />
<br />
<br />
<br />
<br /></div>
Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com0tag:blogger.com,1999:blog-4667242903474791241.post-41939590464618130462013-01-17T17:34:00.001+00:002020-02-26T18:29:30.348+00:00TAGLIOLINI WITH SAN DANIELE HAM<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-0CWrIBuyUQI/UPg2EeqA-AI/AAAAAAAAAao/Z7XqEEYR3d4/s1600/Tagliolini+S+Daniele.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://1.bp.blogspot.com/-0CWrIBuyUQI/UPg2EeqA-AI/AAAAAAAAAao/Z7XqEEYR3d4/s320/Tagliolini+S+Daniele.JPG" width="320" /></a></div>
<em><span id="goog_1081581368"></span><span id="goog_1081581369"></span></em><br />
<em>I had to post this recipe, as this is the typical dish of my native town! San Daniele ham is like Parma ham, but it tastes a bit sweeter and the quality is supposed to be better. I could find some at the local supermarket but I usually bring it from Italy. This recipe is delicious and very easy to make... unfortunately it's not "light", but best foods never are!!!!!!</em><br />
<br />
<br />
<br />
250 g Tagliolini pasta ( it's like tagliatelle but thinner-I usually buy De Cecco)<br />
250 ml single cream<br />
200 g San Daniele ham (chopped)<br />
4 slices San Daniele ham<br />
30 g butter<br />
Parmesan<br />
poppy seeds for decoration<br />
<br />
Cook the tagliolini following the instructions on the package.<br />
<br />
While they're cooking, chop the ham, then slightly cook in a pan where the butter has melted. <br />
<br />
Add the cream, and when hot add the Parmesan cheese and mix. <br />
<br />
Drain the Tagliolini and put them in the sauce pan mixing well. <br />
<br />
Serve with a slice of ham and some poppy seeds on the top.</div>
Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com0tag:blogger.com,1999:blog-4667242903474791241.post-18461466551412782692012-12-12T16:21:00.001+00:002013-01-20T21:11:32.606+00:00LASAGNE ALLA BOLOGNESE<em></em><br />
<em></em><br />
<em></em><br />
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<a href="http://2.bp.blogspot.com/-mDZ8Giavcc0/UMh3jtotKGI/AAAAAAAAAZ4/OGTOIwpow3M/s1600/Lasagne+alla+bolognese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-mDZ8Giavcc0/UMh3jtotKGI/AAAAAAAAAZ4/OGTOIwpow3M/s320/Lasagne+alla+bolognese.JPG" width="320" /></a></div>
<em></em><br />
<em> This isn't the easiest and quickest dish to make, but it is always very welcome by everybody, most of all kids. A few weeks ago I had a few friends over for lunch: French, Chinese, German. I wanted to cook something typically Italian so I decided for Lasagne. You'll need 2 or 3 hours to make them but believe me, it's worth it. You can even freeze them and use when most convenient.</em><br />
<em></em><br />
<em></em><br />
<strong>Ingredients for 6 people:</strong><br />
<strong></strong><br />
2 tins of chopped tomatoes ( or 750 ml Passata)<br />
100 g Italian sausage or Pancetta cubes ( the sausage is much better if you find it)<br />
1/2 onion<br />
1 carrot<br />
800 g minced beef (or veal, or half beef and half pork)<br />
1/2 glass white wine<br />
500 g di lasagne all’uovo ( I use the dry De Cecco ones)<br />
500 g mozzarella<br />
bechamel sauce<br />
30 g grated Parmesan<br />
salt<br />
olive oil<br />
1 liter chicken stock<br />
<br />
<strong>For the bechamel sauce:</strong><br />
<br />
<span style="color: black;">1 litre whole </span><span style="color: black;">milk</span><br />
<span style="color: black;">a pinch freshly grated </span><span style="color: black;">nutmeg</span><br />
<span style="color: black;"> 50 g </span><span style="color: black;">butter</span><br />
<span style="color: black;"> 50 g </span><span style="color: black;">plain flour</span><br />
<br />
Slice the mozzarella and put in the fridge to let it dry.<br />
<br />
Now make the ragu' alla bolognese: <br />
<br />
Heat the olive oil in a hot pan. Grate the onion and carrot before frying together.<br />
Allow the onion to soften before adding the sausage or the pancetta in the middle of the pan and stir. When cooked add the mince. Season with salt and pepper. Cook until all the meat has browned nicely. Add the wine and cook off the alcohol. At this point I usually mince again the cooked meat as in my experience it tastes much better ( here in the UK the minced meat is always too thick).<br />
Then put it back in the pan and add the chopped tomatoes or the passata and allow to dry a bit. Then add some boiling chicken stock and cover. Cook for about 2 hours on a low heat (or until the sauce has dried.)<br />
<br />
To make the bechamel sauce, first melt the butter in a saucepan. Add the flour and using a wooden spoon, stir to form a paste. Over a gentle heat add a third of the milk, whisking to prevent any lumps forming. Add the rest of the milk a third at a time, whisking as you go. Season with salt and pepper and a pinch of ground nutmeg. Stir and remove from the heat<a href="http://www.channel4.com/4food/how-to/how-to-do-sauces-dips-and-dressings/how-to-make-white-sauce"></a>.<br />
<br />
For the lasagne, blanch the pasta in salted boiling water and a spoon of olive oil for three minutes, then put on a towel to dry.<br />
<br />
Turn on the oven to 180 degrees.<br />
<br />
Then start to compose your dish:<br />
<br />
Spoon a third of the bechamel sauce into the bottom of a lasagne dish in a
layer, then place some of the pasta strips over the top. Follow this with some ragu' sauce, some
of the mozzarella slices and cover with bechamel sauce. Sprinkle some Parmesan then start again with the lasagne layer. Repeat these steps until you've used all the ingredients.<br />
The last layer has to be ragu' sauce + bechamel sauce + mozzarella + Parmesan.<br />
<br />
Cook for about 30 minutes or until the mozzarella is golden brown.<br />
<br />
<br />Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com0tag:blogger.com,1999:blog-4667242903474791241.post-41998977329400758772012-12-05T12:22:00.001+00:002012-12-05T12:22:46.315+00:00RICOTTA AND SPINACH STRUDEL<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-W9jdrs9gXZ4/UL3OSHCMxfI/AAAAAAAAAZk/wYHY7oEBTN4/s1600/strudel+ricotta+e+spinaci.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-W9jdrs9gXZ4/UL3OSHCMxfI/AAAAAAAAAZk/wYHY7oEBTN4/s320/strudel+ricotta+e+spinaci.JPG" width="320" /></a></div>
<br />
<br />
<em>After all the recipes for sweets I've posted ( I've realised later!!!!) finally a savoury dish!</em><br />
<em>This is a good idea for when you don't have much time. In 45 minutes it's done and ready. I often make this for dinner when I come back late from the kids swimming or gymnastic or whatever and it's a good way to make them eat spinach which is not their favourite food. The thing is, they love Frankfurters and looking for them, they necessarily have to eat some spinach as well!!!</em><br />
<em></em><br />
1 roll of puff pastry<br />
spinach ( I use frozen spinach)<br />
1 clove of garlic (optional)<br />
125 gr Ricotta cheese<br />
1 small/medium egg<br />
2 Frankfurters<br />
salt <br />
nutmeg<br />
milk for brushing<br />
sesame seeds (optional)<br />
<br />
Defreeze the spinach by taking them out of the freezer a few hours in advance or, if you are late, using the microwave. Then cook them slightly in a pan with a bit of olive oil, a bit of salt and a clove of garlic. When dry, take out the garlic and set thm aside to cool ( or put in the fridge to do it quickly!).<br />
<br />
Cut the Frankfurters in small pieces.<br />
<br />
Open the puff pastry sheet and put it on a piece of baking paper on a baking tray.<br />
<br />
In a bowl, mix the slightly beaten egg with the Ricotta cheese, the Frankfurters and add some salt and some grated nutmeg. Add the spinach and mix well.<br />
<br />
Turn on the oven to 180 degrees.<br />
<br />
Spread the mixture
in the middle of the puff pastry roll, fold it and brush it with some milk.
Add some sesame seeds on top, brush with milk again and put in the oven.<br />
<br />
Cook for about 30/40 minutes or until golden.Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com0tag:blogger.com,1999:blog-4667242903474791241.post-1726637934927957552012-12-04T10:00:00.004+00:002012-12-04T10:18:42.725+00:00CIAMBELLE ( OVEN BAKED DOUGHNUTS) WITH NUTELLA<br />
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<a href="http://4.bp.blogspot.com/-4BPgWbHL3mo/ULtEwQo1JwI/AAAAAAAAAYo/6LL0veH9qbA/s1600/Ciambelle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-4BPgWbHL3mo/ULtEwQo1JwI/AAAAAAAAAYo/6LL0veH9qbA/s320/Ciambelle.JPG" width="320" /></a></div>
<br />
<br />
<em>The other day I've decided to make these ciambelle, but only later I've realised it's the same recipe of the doughnuts!They are lovely and above all they're NOT FRIED, so they're not as bad...and I felt allowed to have at least two at a time!!!!!!Nice for breakfast or for the afternoon snack. They are best eaten on the same day, but if there are leftovers just warm them in the microvawe for about 20 seconds.</em><br />
<br />
<br />
<strong>Ingredients for about 15 ciambelle:</strong><br />
<br />
1 egg <br />
225 ml lukewarm whole milk<br />
120 g sugar <br />
450 g (250 g Manitoba and 200 plain) <br />
1 sachet dried yeast<br />
100 g softened butter<br />
2 teaspoons vanilla essence <br />
1 pinch of salt<br />
<br />
<strong>for the finishing touch:</strong> <br />
melted butter <br />
sugar<br />
Nutella<br />
<br />
Put the yeast in a bowl with the lukewarm milk and a teaspoon of sugar and mix well.<br />
<br />
Beat the egg in a bowl ,then add the milk, the sugar, the vanilla essence and the salt and mix well. <br />
<br />
Add 2/3 of the flour and mix very well. <br />
<br />
Add the butter, one piece at a time,( when one has been absorbed add the other one), then add the remaining flour until you get a smooth, soft (but not too sticky) dough.<br />
<br />
Then place it in the bowl and cover it for about an hour, or until the volume has doubled. <br />
<br />
On a lightly floured board roll the pastry dough to a 1 cm thickness. Cut the
doughnuts with big round shaped cookie cutters, use a smaller cutter for making a hole in the middle ( I've used the oil lid!) and put them properly spaced on a baking tray lined
with baking paper. <br />
Cover with cling film and let them rest in a lukewarm place for other 20-30 minutes or until when the volume has doubled.<br />
<br />
In the meantime turn on the oven to 200 degrees.<br />
<br />
Cook the doughnuts for about 6-8 minutes or until golden. When cooked brush them with melted butter, sprinkle some sugar and pour some Nutella on top. <br />
<br />
They are best served warm.Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com0tag:blogger.com,1999:blog-4667242903474791241.post-24320655974885881772012-12-02T16:10:00.004+00:002012-12-02T16:10:54.716+00:00MILK BREAD<em></em><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-wAbesyLUUNI/ULt1tJjqDkI/AAAAAAAAAY8/vvm1uw_s39c/s1600/milk+bread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-wAbesyLUUNI/ULt1tJjqDkI/AAAAAAAAAY8/vvm1uw_s39c/s320/milk+bread.JPG" width="320" /></a></div>
<br />
<em></em><br />
<em>The other day I was craving for hamburgers, but after the recent bad pub experiences I've decided to try and make them by myself. I made the bread and the hamburgers and...what can I say? They were lovely, much better than those you usually eat at the pub...and if you make them, for once you know WHAT you're really eating!!! I used 4 buns for the hamburgers and I kept the other 4 covered overnight. The day after they were still very soft.</em><br />
<strong></strong><br />
<strong>Ingredients for 8 buns:</strong><br />
<br />
250 g plain flour<br />
250 g strong flour (Manitoba)<br />
40 g butter<br />
10 g sunflower oil<br />
20 g sugar <br />
1 teaspoon honey <br />
10 g salt<br />
<span class="Apple-style-span" style="font-family: inherit;">1 sachet dried yeast
(7 gr) or 2 teaspoons dried yeast</span><br />
300 ml milk <br />
milk for brushing<br />
sesame seeds (optional)<br />
<br />
<br />
<span style="font-family: inherit;">Warm the milk in the microwave for one minute, then pour half of it in a bowl with the
yeast, the honey and the sugar and stir to dissolve, then leave to rest in a warm place for
a few minutes. Pour the other half of the milk in a second bowl with the salt and
stir to dissolve.</span><br />
<br />
<span style="font-family: inherit;">Sift the
flour into a large bowl, make a well in the centre and pour in the milk with
the yeast and that with the salt. Add also the melted butter (cold), the oil and the sugar.</span><br />
<br />
<span style="font-family: inherit;">Mix to form a soft and slightly sticky dough. Add
some milk or flour if you need it.</span><span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">Transfer the dough to
a lightly floured work surface and lightly flour your hands. Knead the dough for
ten minutes until it is smooth and pliable.</span><br />
<br />
<span style="font-family: inherit;">When finished, put the dough inside the bowl dusted
with flour (remember that it has to be large, as the dough will double in size)
and cover with a dishtowel. Set aside in a warm place (20 degrees) for about 1 and 1/2 hours. </span><br />
<br />
Once the dough has risen, it needs to be knocked down by
simply punching all the air out of it with your fist; the dough will be brought
back to its original size. Now, put it to rest for other 15/20 minutes (covered).<br />
<br />
Turn on the oven to 190 degrees.<br />
<br />
When risen again, form 8 small balls and put them on a baking tray (be careful to leave some distance between them). Brush them with some milk, sprinkle some sesame seeds on the top, then brush with milk again.<br />
<br />
Put them in the oven for about 20 minutes or until golden.<br />
<ul>
</ul>
<br />
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-idlD5sGkwr0/ULt8Llme3TI/AAAAAAAAAZQ/tRngJMg0VMY/s1600/hamburger.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-idlD5sGkwr0/ULt8Llme3TI/AAAAAAAAAZQ/tRngJMg0VMY/s320/hamburger.JPG" width="239" /></a></div>
</div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
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</div>
Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com0tag:blogger.com,1999:blog-4667242903474791241.post-28506689970602978622012-11-28T14:02:00.002+00:002012-11-28T14:02:40.747+00:00CHOCOLATE AND ALMOND CAKE<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-63x8KqEm-qk/ULUoVrJNmhI/AAAAAAAAAYA/zda0QmTyDdg/s1600/torta+eleonora.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-63x8KqEm-qk/ULUoVrJNmhI/AAAAAAAAAYA/zda0QmTyDdg/s320/torta+eleonora.JPG" width="320" /></a></div>
<br />
<br />
<em>Last year, at Christmas time, a friend of my sister in law made this cake that we were so lucky to taste. It was wonderful and I immediately asked her for the recipe. She said it was a recipe that her family had been passing on for generations. It seems very simple, but it is very important to chop the ingredients in the right way, they don't have to be neither too small nor too big. I've tried to replicate it a couple of times and it has been successful among family and friends. It is best accompanied by vanilla custard or whipped cream.</em><br />
<em></em><br />
<em></em><br />
<div class="MsoNormal">
<strong>Ingredients:</strong></div>
<div class="MsoNormal">
<strong></strong> </div>
<div class="MsoNormal">
200 g icing sugar</div>
<div class="MsoNormal">
5 eggs</div>
<div class="MsoNormal">
200 g margarine (or butter, but you get best results with margarine)</div>
<div class="MsoNormal">
A pinch of baking powder</div>
<div class="MsoNormal">
250 g almonds (with skin)</div>
<div class="MsoNormal">
10 Morning coffee biscuits ( Waitrose or Sainsbury)</div>
<div class="MsoNormal">
200 g dark chocolate</div>
<div class="MsoNormal">
<u></u> </div>
<div class="MsoNormal">
<u></u> <u></u></div>
<div class="MsoNormal">
<br />
Turn on the oven to 180 degrees.<br />
<br />
Melt the margarine in the microwave then let it cool ( I usually put it in the freezer for a few minutes, but be careful it doesn't freeze, it just needs to cool).</div>
<div class="MsoNormal">
<br />
Chop the almonds in a food porcessor, but be careful they don't become a powder. </div>
<div class="MsoNormal">
<u></u><u></u><br />
Chop the biscuits: I put them in a plastic bag and crack them using a meat mallet or a full bottle.<br />
<br />
Cut the chocolate using a sharp knife. The pieces have to be even smaller than the ones in the picture. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-OiVxR7IKdyg/ULYYnR5HpHI/AAAAAAAAAYU/HqCud50y3II/s1600/torta+eleonora+ingredienti.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-OiVxR7IKdyg/ULYYnR5HpHI/AAAAAAAAAYU/HqCud50y3II/s320/torta+eleonora+ingredienti.JPG" width="320" /></a></div>
<br />
<br />
Beat the eggs with the sugar for several minutes, until the volume has doubled.<br />
<br />
Now add the almonds to the mixture, then the biscuits, the baking powder, the chocolate and the margarine. Mix well with a wooden spoon after you add every ingredient. <wbr></wbr> <wbr></wbr> <wbr></wbr> <wbr></wbr> </div>
<div class="MsoNormal">
Now pour the mixture in a baking tin and cook for about 30/40 minutes.</div>
Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com0tag:blogger.com,1999:blog-4667242903474791241.post-41916529538881235462012-11-10T18:58:00.001+00:002012-11-10T18:58:11.152+00:00TORTA DELLA NONNA ( GRANDMOTHER'S CAKE)<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-xEW7dQ-GSSw/UJ6dQ2Li7UI/AAAAAAAAAXs/pE8fLAAH8Zw/s1600/torta+della+nonna.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-xEW7dQ-GSSw/UJ6dQ2Li7UI/AAAAAAAAAXs/pE8fLAAH8Zw/s320/torta+della+nonna.JPG" width="320" /></a></div>
<br />
<em>This ia a typical Italian dessert, traditionally from Tuscany. It's basically a custard pie with pine nuts. Not the quickest cake to make, but, if you like custard, it's worth it. It's really lovely. </em><br />
<br />
<br />
<strong>Ingredients for a <span property="v:yield"> 22 cm cake tin</span></strong><br />
<strong><span property="v:yield"></span></strong><br /><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">450 g flour</span></span></span><br /> <span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">3</span> eggs</span></span><br /> <span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">150 g sugar</span></span></span><br /> <span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">150 g butter</span></span></span><br /> <span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1 teaspoon grated lemon peel</span> </span></span><br /> <span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1 teaspoon baking powder</span></span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span property="v:amount">25 g pine nuts</span><br />icing sugar to decorate</span></span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"></span></span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><strong>For the custard</strong> </span></span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"></span></span></span><br />
<span rel="v:ingredient"> <span typeof="v:Ingredient"> <span property="v:amount">4</span> yolks</span></span><br /><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">40 g cornflour</span></span></span><br /><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">100 g sugar</span></span></span><br /><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">400 ml</span> milk</span></span><br />1 piece lemon peel<span rel="v:ingredient"> </span><br />
<span rel="v:ingredient">1/2 vanilla pod</span><br />
<span rel="v:ingredient"> <span typeof="v:Ingredient"> </span></span><br />
<br />
<br />
Mix flour, lemon peel and sugar, then
work the butter in with the tip of your fingers until the mixture resembles wet
sand. <br />
<br />
Add the egg and yolks and work briefly until the dough just holds
together. It is important not to overwork the dough or it will harden when
baked.<br />
<br />
Wrap it in cling film and let it rest in a cool place for at
least 30 minutes.<br />
<br />
In the meantime, make the custard.<br />
<br />
Bring the milk, lemon zest and vanilla pod to simmering point slowly over a low heat. Remove the vanilla pod and the lemon zest.<br />
<br />
Whisk the yolk and sugar together in a pan until well blended then add the flour.<br />
<br />
Pour the hot milk on to the eggs and sugar, whisking all the time with a balloon whisk.<br />
<br />
Return to the hob and over a medium/high heat gently stir with a wooden spatula until thickened. When boiling take it off the heat, stir well and bring it back again on the heat. Do this two or three times. <br />
<br />
<div class="instruction">
Preheat the oven to 180°C.</div>
<div class="instruction">
</div>
<div class="instruction">
When the pastry has rested in the refrigerator, divide in two, and delicately roll out one half slightly larger than the tart dish (approx 1 cm/half inch thickness).</div>
<div class="instruction">
</div>
<div class="instruction">
Pour on the custard. </div>
<div class="instruction">
</div>
<div class="instruction">
Roll out the remaining pastry dough and place on top of the custard, closing the pie. </div>
<div class="instruction">
</div>
<div class="instruction">
Decorate with pine nuts (pour some milk on them beforehand, so they won't burn in the oven). Try not to handle the pastry too much at this stage.</div>
<div class="instruction">
</div>
<div class="instruction">
Bake for 40 minutes, until the pastry is golden.</div>
<div class="instruction">
</div>
<div class="instruction">
Leave to cool and dust with icing sugar.</div>
<br />
<br />
Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com0tag:blogger.com,1999:blog-4667242903474791241.post-10378504982945365792012-10-26T21:38:00.003+01:002012-10-26T21:39:03.959+01:00BEANS AND BARLEY SOUP<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ZGFeQ7dKUPo/UIqoG9l0lAI/AAAAAAAAAXQ/tpLiDBRznXg/s1600/orzo+e+fagioli.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-ZGFeQ7dKUPo/UIqoG9l0lAI/AAAAAAAAAXQ/tpLiDBRznXg/s320/orzo+e+fagioli.JPG" width="320" /></a></div>
<br />
<em></em><br />
<em>This is my favourite soup, perfect on a cold rainy, snowy day. The kids love it too. This is a recipe from my area, Friuli Venezia Giulia.</em><br />
<em></em><br />
<br />
<br />
<strong>Ingredients for 4 people</strong><br />
<br />
<br />
200g pearl barley <br />
2 tablespoons extra virgin olive oil <br />
60g cubetti di pancetta<br />
1/2 onion, chopped <br />
1 carrot, chopped <br />
1 stick celery, chopped <br />
2 (400g) tins Borlotti beans, drained and rinsed <br />
3 small potatoes<br />
2 teaspoons salt <br />
1 teaspoon freshly ground black pepper <br />
1 litre water <br />
Fresh rosemary leaves (for serving) <br />
Extra virgin olive oil (for drizzling)<br />
<br />
<br />
Rinse the barley with water then put in a pan with cold water and cook for about 45/60 minutes from when the water starts to boil.<br />
<br />
Heat the oil in a heavy bottomed saucepan over medium high heat. Add the chopped onion, carrot and celery and cook until the vegetables have softened slightly; then add the pancetta and cook until it starts to crisp up, about 3 or 4 minutes. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Wn0zXnVx15c/UIqoM3-9vlI/AAAAAAAAAXY/ZqTjSAedgRA/s1600/bean+and+barley+s.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-Wn0zXnVx15c/UIqoM3-9vlI/AAAAAAAAAXY/ZqTjSAedgRA/s200/bean+and+barley+s.JPG" width="200" /></a></div>
<br />
<br />
<br />
<br />
Add the beans and the chopped potatoes and pour in enough water to cover. Season with salt and pepper; simmer for about an hour.<br />
<br />
When ready blend it and add the rinsed barley. Mix well, then serve with a few rosemary leaves, some grated Parmesan and a drizzle of olive oil.<br />
<br />
<br />
<br />
<div class="martop10 hidden width100p" itxtharvested="0" itxtnodeid="315">
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Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com0tag:blogger.com,1999:blog-4667242903474791241.post-85637985593377015572012-10-25T12:02:00.004+01:002012-10-25T12:02:57.932+01:00TIRAMISU'<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-O1zMjCySDbc/UGBgGTpFm5I/AAAAAAAAAWg/gF-71BY54-k/s1600/tiramisu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-O1zMjCySDbc/UGBgGTpFm5I/AAAAAAAAAWg/gF-71BY54-k/s320/tiramisu.JPG" width="320" /></a></div>
<br />
<em>Ok, maybe it's a bit late for this, I think this is more summery than wintery....but I still love it, and so would most of your guests!!!!</em><br />
<br />
<br />
<strong>Ingredients for 3 large dessert glasses:<br /></strong>100 g of
Savoiardi (Ladyfingers) biscuits <br />150 ml coffee <br />
<br />For the Mascarpone cream:<br />250 gr
Mascarpone cheese<br />2 spoons of sugar<br />1 egg<br /><br /><br />Beat the egg until frothy. Add 2 tablespoons of sugar and beat for
other 10 or 15 minutes until creamy. Then add the Mascarpone cheese and beat 3
to 5 minutes, until smooth.<br /><br />Get the 3 dessert glasses, pour some Mascarpone cream at the bottom.<br /><br />Place the ladyfingers onto a serving plate, cut them
into halves, then brush each with the coffee on both sides.
<br /><br />Now add a layer of ladyfingers in the glasses, then again Mascarpone cream. Then ladyfingers again; go on until you reach the
top, then decorate with grated cocolate or cocoa powder. <br /><br />Refrigerate at least 3 hours
before serving to allow cookies to soften.Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com0tag:blogger.com,1999:blog-4667242903474791241.post-67606528809335925732012-10-18T13:38:00.002+01:002012-10-18T13:38:17.784+01:00PUFF PASTRY STRAWS WITH HAM<ol><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-v1SDohsLG6Q/UH8cqAeuwZI/AAAAAAAAAW8/Fpx3gLPuusY/s1600/ham+twists.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-v1SDohsLG6Q/UH8cqAeuwZI/AAAAAAAAAW8/Fpx3gLPuusY/s320/ham+twists.JPG" width="320" /></a></div>
</ol>
<em>This is something quick and nice to accompany a drink or to serve at a party. They taste great with ham but you can use whatever you like: salami, speck, Parma ham, mortadella, lonza.</em><br />
<br />
<br />
<span property="v:amount">1 puff pastry roll (rectangular shape)</span><br /> <span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">60 g honey roasted ham, |Parma ham, Salami, Mortadella or whatever you like</span></span></span><br /><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1</span> egg </span> </span><br /><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">20 g Parmesan cheese</span></span></span><br />Salt<br />Paprika<br />
<br />
<br />
<br />
Preheat the oven to 180C.<br />
<br />
Line a baking tray with greaseproof paper.<br />
<br />
In a bowl mix the egg, the grated Parmesan, the salt and a pinch of Paprika.<br />
<br />
Roll the pastry out on a lightly floured work surface so that the longest side is facing you.<br />
<br />
Spread over the mixture of egg, Parmesan salt and Paprika. Place the ham slices onto half of the pastry.<br />
<br />Now fold the pastry in half and cut into 1 cm strips.<br />
<br />
Carefully twist each piece of pastry 4-5 times so it looks like a curly straw, brush with the remaining egg mixture then place on the baking tray. <br />
<br />
Cook for about 15 minutes. They taste really nice when they are still warm. <br />
<br />
Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com0tag:blogger.com,1999:blog-4667242903474791241.post-28903342777630886082012-09-28T14:29:00.001+01:002012-09-28T14:29:11.397+01:00HONEY AND RAISINS BISCUITS<span property="v:amount"></span><br />
<span property="v:amount"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-vvmZiuvLI9s/UGBdKwoJpoI/AAAAAAAAAWM/Aq8sPYZlyHY/s1600/biscotti+miele+uvetta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-vvmZiuvLI9s/UGBdKwoJpoI/AAAAAAAAAWM/Aq8sPYZlyHY/s320/biscotti+miele+uvetta.JPG" width="320" /></a></div>
<br />
<br />
<em>Autumn is here and this recipe is perfect for these cold days. They're not too sweet, this time the kids weren't mad about them, but they were perfect for my tea!Love them!!!.</em><br />
<span property="v:amount"></span><br />
<span property="v:amount"><strong>Ingredients for about 20-25 biscuits:</strong></span><br />
<strong></strong><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">300 g plain flour</span></span></span><br /><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">120 g butter</span></span></span><br /><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">100 g honey</span></span></span></span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span rel="v:ingredient">1 egg</span><br /><span rel="v:ingredient"><span typeof="v:Ingredient"> <span property="v:amount">100 g raisins</span></span></span><br /><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1 teaspoon baking powder</span></span></span></span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span rel="v:ingredient"><span typeof="v:Ingredient">Icing sugar</span></span></span></span><br />
<br />
Turn on the oven to 170 degrees.<br />
<br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span rel="v:ingredient"><span typeof="v:Ingredient">Soak the raisins in lukewarm water for about 20 minutes.</span></span></span></span><br />
<br />
In the meantime mix the butter until creamy, then add the beaten egg and the honey. Mix until creamy, then add the flour, the baking powder and mix until you get a soft mixture.<br />
Add the dry raisins.<br />
<br />
Now make small balls with the mixture and put them far between each other on a baking tray.<br />
<br />
Cook for about 15 minutes. When cold, sprinkle with icing sugar.Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com0tag:blogger.com,1999:blog-4667242903474791241.post-69204706096047690112012-09-24T13:33:00.000+01:002012-09-24T13:33:23.617+01:00JAM FILLED MUFFINS<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_2aP1d9zdN4/T_7wYLkk_MI/AAAAAAAAAUk/KZuR_-icabc/s1600/muffin+con+marmellata.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-_2aP1d9zdN4/T_7wYLkk_MI/AAAAAAAAAUk/KZuR_-icabc/s320/muffin+con+marmellata.JPG" width="320" /></a></div>
<br />
<br />
<em>This is the perfect snack for your children and they are very quick to make, you don't even need a mixer! Soft thanks to the Ricotta cheese and with a jam heart...irresistible!!!And please note...NO BUTTER!!!!!!</em><br />
<strong></strong><br />
<strong>Ingredients for about 16 small muffins:</strong><br />
<strong></strong><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">150 g self-raising flour</span></span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">150 g plain flour</span></span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">160 g sugar</span></span></span><br />
7<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">0 ml</span> vegetable oil</span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">130 ml</span> milk</span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">2</span> eggs</span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1 teaspoon vanilla extract</span></span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">100 g Ricotta cheese</span></span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">100 g jam</span></span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">Icing sugar to decorate</span></span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"></span></span></span><br />
<br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">Turn on the oven to 180 degrees.</span></span></span><br />
<br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">In a bowl, mix the flour with the sugar. </span></span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"></span></span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">In another one, mix the eggs with the oil, the vanilla extract and the milk, then pour the mixture in the other bowl with flour and sugar and mix well.</span></span></span><br />
<br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">Add the Ricotta cheese and mix until smooth.</span></span></span><br />
<br />
Spoon the mixture into muffin cups until 1/2; add a full teaspoon of jam on each one, then cover with one tablespoon of the mixture.<br />
<br />
Bake for about
20 minutes.<br />
<br />
Allow to cool for about 5 minutes before turning on a wire
rack. Sprinkle on icing sugar when cold.<br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"></span></span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"></span></span></span><br />Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com0tag:blogger.com,1999:blog-4667242903474791241.post-11614171140254575262012-09-21T12:39:00.003+01:002012-09-21T12:39:29.755+01:00APPLE STRUDEL<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0lItrrebIwE/UFuFMhjah1I/AAAAAAAAAV0/yoUY2BmpZ44/s1600/APPLE+STRUDEL.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-0lItrrebIwE/UFuFMhjah1I/AAAAAAAAAV0/yoUY2BmpZ44/s320/APPLE+STRUDEL.JPG" width="320" /></a></div>
<br />
<em>This is one of my favourite desserts. September in Italy is the month in which the apples are picked, so when Autumn comes, it is very common to make apple cakes and desserts. And the strudel, if served with warm custard , can be amazing....it's very very simple to make but for a good result, you need a good puff pastry and good apples. You can change the ingredients if you like, sometimes I put walnuts or pinenuts instead of almonds, a peach instead of an apple, figues instead of prunes....it depends on what I have in the kitchen at the moment!!!</em><br />
<br />
<br />
<strong>Ingredients:</strong><br />
<br />
1 roll of puff pastry<br />
2 sweet apples<br />
80 gr sultanas<br />
20/25 peeled almonds<br />
10 dry pitted prunes<br />
A generous cinnamon dusting<br />
1 lemon <br />
1 or 2 teaspoons of sugar<br />
4 or 5 tablespoons of jam (possibly damson)<br />
A small piece of unsalted butter<br />
Custard (optional)
<br />
<br />
<br />
Turn the oven on to 170 degrees.<br />
<br />
Soak the sultanas in lukewarm water and leave them there for about 1 hour.<br />
<br />
In the meantime cut the apples into small chunks, the almonds in halves and the prunes in 2 or 4 pieces. Add the grated lemon peel, the sugar, the cinnamon, the sultanas and mix.<br />
<br />
Open the puff pastry sheet and put it on a piece of baking paper; spread the jam on it and then add all the ingredients. Fold it and brush it with melted butter (put the butter in a small saucepan and melt over a gentle heat or melt in a small bowl in the microwave). For a lighter version, brush with milk.<br />
<br />
Cook it in the oven for about 40 minutes or until golden.<br />
<br />
When it’s cold, dust it with icing sugar. Serve it possibly with warm custard. <br />
<br />
<br />
<br />
<br />
<br />Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com0tag:blogger.com,1999:blog-4667242903474791241.post-31478234307996304112012-09-20T21:54:00.002+01:002012-09-20T21:59:31.460+01:00BRUSCHETTA WITH TOMATO AND BASIL<em></em><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-JRT1twuj6Kk/UFuCiFLKfUI/AAAAAAAAAVg/h91b4fVsErM/s1600/bruschetta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-JRT1twuj6Kk/UFuCiFLKfUI/AAAAAAAAAVg/h91b4fVsErM/s320/bruschetta.JPG" width="240" /></a></div>
<em></em><br />
<em></em><br />
<em></em><br />
<em>This is the quickest, simplest starter that you can make. Bruschettas are great also to accompany an aperitif or for a party buffet. My kids love them.</em><br />
<em>This is the "without garlic" version, as we are not big fans of garlic. But if you like it, rub the bread slice with a clove of garlic cut in half, before you add the tomatoes on top.</em><br />
<br />
<strong>Ingredients for about 6 Bruschettas:</strong><br />
<br />
Bread for bruschetta (I usually buy the Tuscan bread for Bruschetta in Waitrose)<br />
300 g ripe-plum tomatoes (I buy Red Choice tomatoes in Waitrose)<br />
5/6 basil leaves<br />
Chilli ( optional)<br />
Salt<br />
Extra virgin olive oil<br />
<br />
<br />
Toast the bread slices (if you have time, grill them, they taste better!).<br />
<br />
In the meantime, wash the tomatoes and cut them into small pieces, discarding the seeds.<br />
<br />
Put the cut tomatoes in a bowl, add some salt, olive oil, the chopped basil and, if you like it, some dried chilli. Mix well and top the bread with the mixture. You'll love it!!Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com0tag:blogger.com,1999:blog-4667242903474791241.post-81199705147821716092012-09-18T12:50:00.002+01:002012-09-18T12:51:52.760+01:00VEGETABLES STUFFED SQUID<strong></strong><br />
<strong></strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Q0rAIfuODsE/UFhajcqXhsI/AAAAAAAAAVE/OhAZCTMaMSM/s1600/STUFFED+SQUID.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Q0rAIfuODsE/UFhajcqXhsI/AAAAAAAAAVE/OhAZCTMaMSM/s320/STUFFED+SQUID.JPG" width="320" /></a></div>
<br />
<strong></strong><br />
<em>Last Sunday, after the pasta with tuna sauce, I made this dish that has been appreciated also by the kids. Maybe not all of them like squid, but it is worth a try!!</em><br />
<strong></strong><br />
<strong></strong><br />
<strong>Ingredients for 4 people:</strong><br />
<strong></strong><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">800 g squid (cleaned, tentacles cut off)</span></span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1</span> <span property="v:name">carrot</span></span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient">1 potato </span> </span><br />
1 courgette<br />
1 small aubergine<br />
30<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"> g</span> pitted green olives </span> (chopped)</span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1 tablespoon of capers</span></span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1 clove of garlic</span> </span> (optional)</span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1/2 glass white wine (optional)</span> </span> </span><br />
salt<br />
pepper<span rel="v:ingredient"><span typeof="v:Ingredient"> </span> </span><br />
olive oil<br />
<br />
<br />
First of all, peel and wash the vegetables ( but you don't need to peel the courgette) and grate them with a grater with large holes.<br />
<br />
Heat the olive oil in a frying pan, add in the garlic and fry gently until golden; then add the vegetables, half a glass of water and some salt.<br />
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Now chop the tentacles and add them to the vegetables.<br />
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Add some salt, pepper, the chopped olives and the capers.<br />
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When ready ( they don't need to cook for long), fill the squids with the stuffing with the help of a teaspoon and seal the ends with a toothpick.<br />
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Now place the squids in the same pan you've used for the stuffing and cook for five minutes. Pour the wine and when evaporated, they're ready to be served (if you cook for children then skip this part).<br />
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You can decorate the dish with some cherry tomatoes and parsley.Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com0tag:blogger.com,1999:blog-4667242903474791241.post-87294063996332304252012-09-17T14:38:00.004+01:002012-09-17T14:38:23.202+01:00SPAGHETTI WITH TUNA SAUCE<em></em><br />
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<em>Hello....I'm finally back after a very long absence....I've spent a beautiful and relaxing holiday in Italy where I've never had to shop, cook, clean or wash the dishes...and this is what I call the PERFECT holiday!!!!!</em><br />
<em>But now I'm back and looking forward to posting some new recipes. Yesterday we had friends over for lunch and as there were 3 kids I decided to make this Spaghetti as a main course, as usually children love tuna. So, here's the recipe!!!!It took me less than 30 minutes to make it.</em> <br />
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<strong>Ingredients for 4 people:</strong><br />
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350 g spaghetti ( I usually buy De Cecco spaghetti)<br />
400 g cherry tomatoes (or tinned chooped tomatoes)<br />
500 g fresh tuna<br />
20 pitted Kalamata olives (optional)<br />
2 tablespoons of capers (optional)<br />
1/2 onion<br />
1/2 glass white wine (optional)<br />
a pinch of chilli (optional)<br />
salt<br />
Parsley for decoration<br />
Olive oil<br />
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Cut the tuna into small chunks. <br />
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In a large frying pan, slightly fry the chilli and the chopped onion with some olive oil.<br />
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Add the tuna and cook it for about two minutes. At this point you should add the white wine, but if you cook for the kids, skip this part. <br />
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Now add the tomatoes, salt and cover. After a while, add the olives and the capers. Then cook for about ten minutes.<br />
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In the meantime bring some salted water to the boil and cook the spaghetti al dente( I usually turn the oven timer on, so I know exactly when they're ready). <br />
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When ready, drain the spaghetti and put them in the pan with the sauce. <br />
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Add some olive oil and mix well. Now serve with a bit of chopped parsley on top. <br />
Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com0tag:blogger.com,1999:blog-4667242903474791241.post-23893320446261719932012-07-09T13:30:00.000+01:002012-07-09T13:30:11.164+01:00SLICED FILLET OF BEEF WITH ROCKET AND PARMESAN<div class="separator" style="clear: both; text-align: center;">
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<em>This is a classic Italian dish, one that I love. I love it because it is really easy and quick to make ad because my children like it very much. It's the perfect thing to cook when you have to organize a last-minute dinner!</em><br />
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<strong>Ingredients for 4 people:</strong><br />
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4 Sirloin steaks<br />
a piece of Parmesan<br />
60 g rocket<br />
Extra virgin olive oil<br />
Salt and pepper<br />
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Grill the meat and in the meantime, wash and dry the rocket and season it with some salt and a bit of olive oil. Place the rocket on the dishes. Cut the cheese into flakes.<br />
When the steaks are ready, season them with salt and pepper.Cut them quickly into slices, set them on the rocket and add the Parmesan flakes on the top. Add some olive oil and serve.<br />
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<br />Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com0tag:blogger.com,1999:blog-4667242903474791241.post-38556638674782842942012-06-09T16:25:00.003+01:002012-06-09T16:28:06.551+01:00PORCINI MUSHROOM AND SPECK STUFFED ROAST OF VEAL<div class="separator" style="clear: both; text-align: center;">
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<em>This is a wintery, very tasty dish, best accompanied with potatoes, as the flavours are quite strong. If you are so lucky to find ceps, then use those; otherwise you can use Champignon or Portabella mushrooms.</em><br />
<em>The kids don't like mushrooms, but I ate them and left just the veal and the speck and they enjoyed it.</em><br />
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<strong>Ingredients for 4 people:</strong><br />
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<span property="v:amount">600 g veal cut in one big slice</span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">30 g</span> dried Porcini mushrooms</span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient">50 g Portabella or Champignon mushrooms</span></span><br />
1<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">50 g Speck cut into thin slices</span></span></span><br />
5<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">0 g</span> R<span property="v:name">icotta</span> </span> cheese</span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">250 ml</span> meat stock</span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1 clove of garlic</span></span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1 tablespoon plain flour</span></span> </span><br />
<span rel="v:ingredient">salt</span><br />
<span rel="v:ingredient">pepper</span><br />
<span rel="v:ingredient">olive oil</span><br />
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Soak the dried mushroom in lukewarm water for about 30 minutes. <br />
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Turn on the oven to 170 degrees.<br />
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Wash and cut the other mushrooms into small pieces and put in a pan with the clove of garlic and 3 tablespoons of olive oil; cook for about 10 minutes; add the dried drained mushrooms ( but remember to keep a glass of their filtered water) and cook for another couple of minutes.<br />
When ready put in a bowl together with the Ricotta cheese and 50 g of chopped speck. Add salt and pepper.<br />
<span rel="v:ingredient">Unroll the veal roast and spread evenly with the mixture. Roll up the veal jelly-roll fashion; cover with the remaining slices of speck, then tie with string.</span><br />
Place the roast in a roasting pan and cook for a few minutes. Then move it to the oven after covering with a bit of stock and a bit of the mushroom water. <br />
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Cook for about 40 minutes remembering to add a few spoons of stock every once in a while.<br />
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When ready, move the roast on a food platter and cook the sauce, adding the flour to thicken it.You can even use the food blender for a better result.<br />
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Now cut the roast into slices and cover with the sauce.<br />
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<br />Paolahttp://www.blogger.com/profile/05698937553995203436noreply@blogger.com0