tag:blogger.com,1999:blog-57479313645501314232024-03-13T23:05:47.337+01:00lamammacuocaRicette di cucina facili e veloci per chi vuole divertirsi
Anonymoushttp://www.blogger.com/profile/12607049681945268459noreply@blogger.comBlogger152125tag:blogger.com,1999:blog-5747931364550131423.post-91582044379333636262016-05-08T15:59:00.002+02:002016-05-09T14:42:07.078+02:00<div style="text-align: center;">
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<span style="font-family: "verdana" , sans-serif; font-size: large;">HO CAMBIATO CUCINA!</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">VI ASPETTO PER UNA VISITA A QUESTO INDIRIZZO:</span></div>
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<b><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><a href="http://www.lamammacuoca.com/">http://www.lamammacuoca.com/</a></span></b></div>
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Anonymoushttp://www.blogger.com/profile/12607049681945268459noreply@blogger.com0tag:blogger.com,1999:blog-5747931364550131423.post-5148605814341548672015-04-17T16:33:00.000+02:002015-04-17T16:33:40.906+02:00RISOTTO AL SALMONE AFFUMICATO E VODKASmoked salmon and vodka risotto<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl80a-KZzxOhz_F2_0wwaR-iL5MXSqm2ReoXoDHEnm7l1O3VXeZQdfmzWZnEhCv-3Wr7SLn_Jo2dn5oSPelsaxH6tSJZ2DX9Em7L9hR5ZgfZM2aNtznO7wh3UW0GdfWZdnWdlaUmrTjWah/s1600/IMG_6339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl80a-KZzxOhz_F2_0wwaR-iL5MXSqm2ReoXoDHEnm7l1O3VXeZQdfmzWZnEhCv-3Wr7SLn_Jo2dn5oSPelsaxH6tSJZ2DX9Em7L9hR5ZgfZM2aNtznO7wh3UW0GdfWZdnWdlaUmrTjWah/s1600/IMG_6339.jpg" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-wkwy5EPHSNjIFcd851rABH0IaqUKO9dHrb6q8_icpDNCPgE_S-TWKZISHJR9LpSMpCnNJPfT7OAI3lwMUGe9KhqHgjzlaVH3K0Vj_h9lU_sFNyu5l4QqzySBD0mJREW7O3ckkQ34xBE/s1600/IMG_6342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-wkwy5EPHSNjIFcd851rABH0IaqUKO9dHrb6q8_icpDNCPgE_S-TWKZISHJR9LpSMpCnNJPfT7OAI3lwMUGe9KhqHgjzlaVH3K0Vj_h9lU_sFNyu5l4QqzySBD0mJREW7O3ckkQ34xBE/s1600/IMG_6342.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Eh si. Ammetto che una cosa che prediligo in assoluto è il salmone affumicato, alleato della salute ed alleato delle papille gustative.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ne vado letteralmente matta tanto che il mio frigo pullula di buste di salmone provenienti dalle più svariate regioni del mondo.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Quello che preferisco è sicuramente il salmone scozzese e quello selvaggio dell'Alaska, anche se il costo di quest'ultimo è leggermente superiore, ma ne vale la pena, sia per le tartine sia per accompagnarlo da solo con un pizzico di pepe e qualche goccia di limone.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Quest'oggi, avendo pochissimo tempo a disposizione ed avendo una busta di scozzese in scadenza, ho deciso di preparare un facile risotto con questo prezioso alimento abbinato alla vodka.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Voi direte che la vodka è insapore, incolore, e priva di aroma ed invece in questa preparazione ha il suo "nonsochè" perché ne aggiungo un bicchierino a fine cottura che dà quella nota alcolica che non guasta.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>La modalità di preparazione è sempre la medesima di tutti i "sacrosanti" risotti, ma il salmone affumicato, senza ovviamente aggiunta di panna, lo rende leggero e saporito e l' amido contenuto nel riso lo trasforma in un piatto cremoso e gustoso e di grande scena soprattutto se si hanno ospiti.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Provare per credere e poi il tutto è di facile reperibilità ed a un costo relativamente basso ...il che non guasta.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredienti per 3 persone:</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 o 2 scalogni</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 busta da 100 grammi di salmone affumicato</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 240 grammi di riso Carnaroli o Roma (7 pugnetti)</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 2 bicchierini di vodka</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Qualche rametto di finocchietto fresco</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Buccia di limone bio grattuggiata</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Acqua</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Un pizzico di sale</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1) Tritare finemente gli scalogni e farli soffriggere con 2 cucchiai di olio Extravergine.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>2) Mettere a tostare il riso per qualche minuto ed aggiungere i 1 bicchierino di vodka </i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i> facendolo </i></span><i style="font-family: Arial, Helvetica, sans-serif;">sfumare</i><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>3) Versare l'acqua ed iniziate a far cuocere il riso. Mescolare aggiungendo acqua quando </i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i> manca.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>4) Tagliare il salmone a strisce ed aggiungerle al riso 2/3 minuti prima della fine cottura </i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i> versando il </i></span><i style="font-family: Arial, Helvetica, sans-serif;">secondo bicchierino di vodka. Cuocere ancora per 2 minuti mescolando</i><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>5) Impiattare aggiungendo qualche rametto di finocchietto fresco e della buccia di limone </i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i> grattuggiata</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients for 3 people:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">- 1 or 2 shallots</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 bag of 100 grams of smoked salmon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 240 grams of rice Carnaroli or Rome (7 fists)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 2 little glasses of vodka</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- A few sprigs of fresh fennel</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Bio grated lemon peel</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- A pinch of salt</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1) Chop the shallots and sauté with 2 tablespoons extra virgin olive oil.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2) Toast the rice for few minutes and and simmer with 1 little glass of vodka until reduced.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3) Pour the water in order to cook the rice. Stir adding water when missing.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4) Cut the smoked salmon into strips and add them 2/3 minutes before the end of cooking </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> pouring </span><span style="font-family: Arial, Helvetica, sans-serif;">the second glass of vodka.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5) Serve it adding a few sprigs of fresh fennel and grated lemon peel.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/12607049681945268459noreply@blogger.com2tag:blogger.com,1999:blog-5747931364550131423.post-12326546298421179332015-04-13T12:23:00.000+02:002015-04-13T12:23:48.669+02:00SPAGHETTONI CON POLPETTE DI COZZESQUARED SPAGHETTI WITH MUSSELS' BALLS SAUCE<br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Questo è il primo periodo per trovare dal nostro banco pesce le cozze belle grandi e saporite.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>In preda ad una voglia irrefrenabile di gustarle di nuovo a ottimi livelli, ne compro due bei chiletti che mi trasporto a casa già pregustando il piatto che farò questa sera.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ahimè non tutti amano questo tipo di mollusco, le mie ragazze ad esempio preferiscono di gran lunga le vongole alle cozze e quindi per loro preparerò qualcosa di differente. (E non sanno cosa si perdono!!!)</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>La ricetta è di per se facile, ma ammetto che la preparazione richiede un po' di tempo in quanto dovrò preparare delle piccole polpettine di muscoli che saranno il mio condimento agli spaghettoni quadrati che adoro più di qualsiasi altra pasta.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Vale la pena perderci un po' di tempo ma il risultato poi è un tripudio per le papille gustative!</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Provare per credere!!!</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredienti per 4 persone:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 2 chili di cozze</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 100 gr. di mortadella</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 60 gr. di parmigiano grattugiato</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Pan grattato 50 gr.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 uovo</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 spicchio d'aglio ed abbondante prezzemolo tritato.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 320 gr. spaghetti quadrati</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Per la salsa di pomodoro:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Olio 4 giri</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 3 pomodori ben maturi (2 se sono grossi)</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 bicchiere di vino bianco</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 spicchio d'aglio</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Peperoncino</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients for 4 people:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 2 Kilos of mussels</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 100 gr. of mortadella</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 60 gr. grated Parmesan cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Grated bread 50 gr.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 egg</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 clove of garlic and plenty of chopped parsley.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 320 gr. squared spaghetti</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">For the tomato sauce:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Oil 4 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 3 ripe tomatoes (2 if they are big)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 glass of white wine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 clove of garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Hot chili pepper</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1) Lavare bene le cozze, metterle in una pentola e farle aprire. Una volta aperte togliere il mollusco.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>2) In un mixer tritare le mortadella. Metterla in una ciotola.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>3) Tritare le cozze sgusciate ed aggiungerle alla mortadella</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>4) Tritare il prezzemolo e spremere l'aglio ed unirle alla mortadella e le cozze</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>5) Mettere l'uovo crudo, il formaggio parmigiano ed il pane grattato</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>6) Amalgamare l'impasto con le mani lavorando per cinque minuti e formare delle piccole polpettine.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1) Wash the mussels, put them in a pot and let them open. Once opened, remove the clams.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2) In a mixer, chop the mortadella and put it in a bowl.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3) Chop the mussels and add to the mortadella</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4) Chop the parsley,squeeze the garlic add to mortadella and mussels</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5) Put the raw egg , parmesan cheese and bread crumbs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6) Mix the dough with your hands working for five minutes and roll into small balls.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Per la salsa di pomodoro: Soffriggere 2 spicchi di aglio con olio EVO aggiungere la salsa di pomodoro</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For the tomatoes sauce: Sauté 2 garlic cloves with Extra Virgin Olive Oil after add the tomatoes sauce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>E' da tanto che non preparo carne bianca ed è una ricetta facilissima che si prepara al massimo in dieci minuti.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>A me, personalmente, il pollo piace poco per il suo "non" gusto, ma certe preparazioni me lo fanno salire nei rating dei cibi preferiti.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Il petto di pollo alla griglia, che piace tanto in famiglia, lo trovo talmente insulso perchè sembra di mangiare nè carne nè pesce ... allora armata di ingegno, ho pensato di preparare delle scaloppe di petto di pollo con bacon e funghi champignons. Un piatto davvero facile per la sua semplicità ma altamente gustoso in quanto ogni ingrediente lascerà una nota profumata ad una anonima fettina di pollo.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Provare per credere! Rimarrete basiti dalla sua bontà........</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredienti per 4 persone</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 petto di pollo da circa 600 gr. a fettine sottili</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 15 funghi champignons</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 2 fette di bacon o pancetta affumicata</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 spicchio d'aglio, farina</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Mezzo bicchiere di vino bianco</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Olio Evo, Prezzemolo</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Infarinare leggermente le fettine di pollo</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Tagliare a cubetti il bacon</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>In una padella mettere 1 cucchiaio d'olio e lo spicchio d'aglio, soffriggere leggermente ed unire la pancetta. Cuocere per qualche minuto finchè la pancetta avrà un aspetto croccante e dorato. Unire i funghi e far cuocere per circa 5 minuti versando il mezzo bicchiere di vino bianco.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Quando i funghi saranno appassiti unire le fette di petto di pollo. A fuoco alto proseguire la cottura per altri 5 minuti in modo che il petto di pollo assuma un colore dorato. Aggiungere una manciata di prezzemolo girare le fettine di pollo e cuocere per altri due minuti.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Togliere dal fuoco e servire ben caldo.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients for 4 people </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 chicken breast of about 600 gr. cut into thin slices </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 15 champignon mushrooms </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 2 slices of bacon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 clove garlic, flour </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Half a glass of white wine </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Extra vIrgin Olive Oil, Parsley </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Flour the slices of chicken lightly</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cut the bacon in little cubes</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a pan combine 1 tablespoon of olive oil and a clove of garlic, sauté lightly and add the bacon. Cook for few minutes until the bacon will look crisp and golden. Add the mushrooms and cook for about 5 minutes pouring half a glass of white wine. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">When the mushrooms are withered add the slices of chicken breast. Cook over high heat for other 5 minutes in order that the chicken takes a golden color. Add a handful of parsley, turn the slices of chicken and cook for two minutes. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Remove from heat and serve hot.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/12607049681945268459noreply@blogger.com1tag:blogger.com,1999:blog-5747931364550131423.post-33518433581855475842014-09-17T16:08:00.001+02:002014-09-17T16:08:50.807+02:00CARPACCIO DI BACCALA' ALLE FRAGOLE<span style="font-family: Arial, Helvetica, sans-serif;"><i>CODFISH CARPACCIO WITH STRAWBERRIES</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><br class="Apple-interchange-newline" />Non potete immaginare la bontà.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>L'ho assaggiato a casa di amici, con il padrone di casa "gourmand" eccezionale e con una moglie stupenda cuoca, ma che mangia il necessario. Estasiata e con gli occhi chiusi ho cercato di capire gli ingredienti della salsina che accompagnava questo meraviglioso baccalà. Piccante davvero, ma sapevo che il wasabi sarebbe stato troppo facile per il "cuoco" della serata e troppo forte per il piatto che proponeva.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Tutto indovinato esclusa la parte piccante che non era ne' pepe, nè peperoncino, nè wasabi...ma, la crema di rafano...il kren...</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ho riproposto questo piatto in famiglia. Beh un gran successone!</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredienti per 4 persone:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 600 grammi di baccalà dissalato</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 200 grammi di fragole</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Sale nero delle Hawai</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Salsa Kren</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Olio evo, pochissime foglie di menta tritate, 3 limoni ( per la marinata)</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients for 4 people:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 600 grams of desalted cod</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 200 grams of strawberries</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Hawaii black salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Kren sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Extra virgin olive oil, very few mint leaves chopped 3 lemons (for the marinade)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Affettare il baccalà orizzontalmente e metterlo sotto il succo dei limoni per circa 2 ore.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Scolarlo bene eliminando totalmente il succo dei limone</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Adagiarlo su un piatto ed affettare le le fragole. Preparare la salsa da versare sul baccalà.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Slice the cod horizontally and put it under the lemon juice for about 2 hours.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Drain well, eliminating all lemon juice.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Lay it on a plate and slice the strawberries. Prepare the sauce to pour over cod.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilr5JIm5iTXp9-S_xEs0Mo4Z4rkfYknNuSxGEjCxogb6BsOji0ZnMAIbWutzY1rjXHz9J32hNUjywe4P8RBxaKWclQu8QVREObJfz4yLGA_dOZteHsF8fqoR7HApTe19XVsidDHpVusaLC/s1600/IMG_5470.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilr5JIm5iTXp9-S_xEs0Mo4Z4rkfYknNuSxGEjCxogb6BsOji0ZnMAIbWutzY1rjXHz9J32hNUjywe4P8RBxaKWclQu8QVREObJfz4yLGA_dOZteHsF8fqoR7HApTe19XVsidDHpVusaLC/s1600/IMG_5470.jpg" height="300" width="400" /></i></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Per la salsa.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>In una ciotola, mettere l'olio, 2 pizzichi di nero delle Hawai, la salsa Kren ed un cucchiaino da tè di senape e miscelare bene.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For the sauce.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">In a bowl, put 6 spoon of olive oil, 2 pinches of black Hawai salt the Kren sauce and a teaspoon of mustard and mix well</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Adagiare la salsa sul carpaccio di baccalà</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour the sauce over the cod.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12607049681945268459noreply@blogger.com2tag:blogger.com,1999:blog-5747931364550131423.post-74590055283492161562014-09-12T18:49:00.000+02:002014-09-12T18:49:24.002+02:00MARISQUADE (ZUPPA DI MARE)<br />
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<span style="font-family: Arial, Helvetica, sans-serif;">MARISQUADE (SEAFOOD SOUP)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ho lasciato il mio blog per un paio di mesi, perchè ero stanca, due mesi nei quali non ho fatto attendere la famiglia prima di mangiare per fare le foto, due mesi nei quali i piatti erano in maniera rigorosa buonissimi, senza alcun obbligo però di essere lì con una macchina fotografica.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Cambierò l'impostazione del mio blog, non sarà più " pas a pas" ma sarà solo con alcune foto che vi garantiranno la riuscita del piatto, e sarà la vostra fantasia a fare il piatto con gli ingredienti (facili a trovarsi) che vi suggerirò e se vorrete mandarmi le foto delle vostre preparazioni tramite email, sarò ben lieta di commentarle insieme.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Lamammacuoca ama la cucina della tradizione italiana e lascia agli chef stellati le loro qualità..Mi piacciono, li leggo, ma difficilmente provo a riproporre i loro piatti in quanto trovo alcuni loro abbinamenti ben distanti dal mio modo di concepire la cucina che per me è fatta di storia, cultura e fantasia.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Reduce dalla vacanza in Sud Francia al confine con la Spagna, oggi preparerò una zuppa fatta di polpi di piccola taglia, cozze e vongole a cui ho dato il nome di "marisquade". Un buon piatto estivo da servirsi con crostini rigorosamente sfregati con l'aglio.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredienti per 4 persone:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 2 piccoli polpi a testa.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 Kg di muscoli</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 600 gr di vongole</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 2 pomodori maturi</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Olio evo, 2 spicchi di aglio, peperoncino, prezzemolo</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Pane</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients for 4 people:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 2 small octopus</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 kg of mussels</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 600 grams of clams</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 2 ripe tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Extra virgin olive oil, 2 cloves of garlic, chili. parsley a glass of white wine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Bread</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In una padella capiente soffriggere l'olio. l'aglio e peperoncino. Mettere i polpi versare un bicchiere di vino bianco, aggiungere i pomodori maturi tagliati a cubetti e cuocere per circa 20 minuti girando di tanto in tanto.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a big pan sautè olive oil, 1 clove of garlic and chili. Add the octupus, pour a glass of white wine, mix the ripe tomatoes reduced in little cubes and cook for about 20 minutes stirring occasionally.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Pulire i muscoli accuratamente e far spurgare le vongole preventivamente per un paio di ore.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>In due pentole separate far aprire i muscoli e le vongole. Mantenere la loro acqua e filtrarla ed aggiungerne una tazza ai polpi.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Incorporare i muscoli e le vongole ai polpi ed aggiungere una manciata di prezzemolo tritato.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Tostare i crostini di pane e fregarli con lo spicchio d'aglio.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Clean the mussels thoroughly and let drain the clams in advance for a couple of hours. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In two separate pots open the muscles and clams. Maintain their water, filter it and add a cup to the octopus. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Combine mussels and clams to the octopus and then add a handful of chopped parsley. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Toast the bread slices, rub them with the garlic clove and serve together with the soup.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12607049681945268459noreply@blogger.com3tag:blogger.com,1999:blog-5747931364550131423.post-19263614753157778222014-06-06T17:09:00.000+02:002014-06-06T17:09:22.351+02:00INSALATA DI STOCCAFISSO CON RAGÙ DI POMODORI SECCHI SOTTOLIO<span style="font-family: Arial, Helvetica, sans-serif;">STOCKFISH SALAD WITH SAUCE OF DRIED TOMATOES IN OIL</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Non so, forse potrei sbagliarmi, forse la mia vena positiva mi fa pensare che qualcosa stia cambiando. Sembra che la macchina "lavoro" sia stata oleata e dia segni di movimento e ripresa. Non so, forse, potrei sbagliarmi ma spero di no.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Come avrete visto ho meno tempo da dedicare al mio adorato blog, ma il lavoro sta prendendo gran parte del mio tempo, che dedico con appassionato sentimento alla società presso la quale lavoro quindi ho molto meno tempo per "giracchiare" al mercato e farmi venire delle idee per la cena. Insomma devo andare a colpo sicuro. Davanti alla mia colazione, solitamente penso alla "RICETTA" per la cena in modo da non dovere fare la spesa quando arrivo a casa dall'ufficio.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Stasera ho voluto preparare una salutare insalata di stoccafisso fatta veramente in pochissimo tempo e con ingredienti totalmente mediterranei. Un buon piatto estivo, ottimo per chi è a dieta e per chi ha il colesterolo alto!</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredienti per 4 persone</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1.200 gr. di stoccafisso ammollato</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Mezzo barattolo di pomodori secchi sott'olio</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 cucchiaio di capperi dissalati</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 cucchiaio di pinoli</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Una spruzzata di origano</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- prezzemolo fresco</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Olio extra vergine</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients for 4 people</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1.200 gr. of soaked stockfish</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Half a jar of sun-dried tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 tablespoon capers</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 tablespoon pine nuts</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- A sprinkle of oregano</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Fresh parsley</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Extra virgin olive oil</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Bollire lo stoccafisso per circa 15/20 minuti. Pulirlo delle lische e della pelle e lasciarlo raffreddare.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>In un mixer mettere i pomodorini secchi sott'olio i pinoli e tritarli in modo da ottenere una salsa piuttosto densa. Tritare i capperi ed unirli alla salsa di pomodori, versare 4 giri abbondanti di olio d'oliva e ed un pizzico di origano e mescolare bene.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Unire questo ragù con i pezzi di stoccafisso aggiungendo una manciata di prezzemolo tritato.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Boil the stockfish for 15/20 minutes. Clean it by the bones and the skin and let it cool.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a blender put the dried tomatoes in olive oil, pine nuts and chop them in order to get a thick sauce. Chop the capers and add to the tomato sauce, pour 6 tbsp of Ev Oil and 2/3 pinches of oregano and mix well.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Combine this sauce with pieces of cod adding a handful of chopped parsley.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/12607049681945268459noreply@blogger.com3tag:blogger.com,1999:blog-5747931364550131423.post-51213545707431236242014-05-19T19:25:00.000+02:002014-05-19T19:25:36.768+02:00MINI HAMBURGERS AROMATIZZATI CON CONTORNO DI RATATOUILLE<span style="font-family: Arial, Helvetica, sans-serif;">SEASONED MINI HAMBURGERS WITH RATATOUILLE SIDE DISH</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Oggi ero insofferente. Non avevo voglia di spremermi le meningi per per preparare qualcosa a base di pesce. Avevo la testa affaccendata in mille preoccupazioni e dovevo viaggiare tra un sacco di uffici per svolgere alcune pratiche burocratiche... vuoi che tra breve c'è la dichiarazione dei redditi. Mi chiedo perchè mai da noi è tutto molto complicato e la burocrazia è ormai un pezzo del nostro DNA che ci appartiene e che ci porteremo dietro per tutta la vita come bagaglio genetico.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ringrazierei, infinitamente il governo se ci togliesse un po' di questi oneri che stanno diventando davvero molto pesanti per ognuno di noi, cittadini di questa nostra meravigliosa Italia .</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>A parte il governo, oggi il tempo era bellissimo, serenissimo, soleggiatissimo e ventosissimo. La giornale ideale per andare in spiaggia ed ustionarsi come non mai anche con protezione 50.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ed invece no, con i miei pacchi di documenti sottobraccio giravo tra gli uffici come uno zombie in cerca del documento perfetto.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Stremata ed impotente di fronte a tutte le complicanze burocratiche a mezzodì mi sono coccolata con una meravigliosa "Sbira" zuppa di trippe alla genovese che ho consumato da Zupp ( <a href="http://www.zupp.it/">www.zupp.it</a> ). </i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Finalmente appagata, perchè la zuppa era davvero buonissima e perchè da Zupp sono dei maghi a costruire qualcosa di diverso dai soliti menù, sono andata a far la spesa, pensando alla mia cena e dal mio macellaio ho comprato 600 grammi di carne macinata con la quale ho preparato dei mini hamburgers aromatizzati, e come contorno la ratatouille.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Lo sapevo: successo assicurato.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredienti per 4 persone:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>PER GLI HAMBURGERS:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 600 grammi di carne macinata</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 cipolla di tropea grossa</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 cucchiaio di capperi</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Tabasco</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>PER LA RATATOUILLE:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 grossa melanzana rotonda</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 4 zucchine</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 2 cipolle</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 2 peperoni gialli</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 4 pomodori a grappolo maturi</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 Patata grande</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 bicchiere abbondante di vino bianco</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Olio Evo e sale</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>HAMBURGERS</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Tritare i capperi con la cipolla e unirli alla carne macinata. Impastare il composto aggiungendo il sale ed il tabasco a vostro piacimento.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Formare dei mini hamburgers e grigliarli appena la ratatouille è pronta.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients for 4 people: </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">FOR HAMBURGERS: </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 600 grams of ground beef </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 big red onion </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 tablespoon of capers </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Tabasco </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">FOR Ratatouille: </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 large round eggplant </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 4 zucchini </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 2 onions </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 2 yellow peppers </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 4 ripe tomatoes </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 big potato<i> </i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 glass of white wine</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Olive oil, salt</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Hamburgers: </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chop the capers and the onion and add them to the minced meat. Knead the mixture by adding salt and Tabasco sauce to your liking. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Shape the beef in mini hamburgers and grill them as soon as the ratatouille is almost ready.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7RDHIThZy8JqNpl0BCcy-Y5oG5T2cf5Dt08JuYZ6iqxxt89qXEW9XuRx8Mg_nRnKKPADKjDbCArX_61FsgYggWE9ZiDLr80jsw55eEdf5mEsebVgL28kQPBQOY_S2NnOVqrb2K0eXCEsO/s1600/IMG_5439.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7RDHIThZy8JqNpl0BCcy-Y5oG5T2cf5Dt08JuYZ6iqxxt89qXEW9XuRx8Mg_nRnKKPADKjDbCArX_61FsgYggWE9ZiDLr80jsw55eEdf5mEsebVgL28kQPBQOY_S2NnOVqrb2K0eXCEsO/s1600/IMG_5439.jpg" height="320" width="240" /></i></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZEyQiyKdwCB8IFB2SWHu6BaByrw2N3o5UH-YtofTCvv0BK9ejjKc9U-MDSqh6bpJUYsBSn_pTB81oFrAGjRbXYNMo4JPIlkekHQFEt1gloSurMX3L68qgIC2KFtCzMearvhpRl5Gjva6/s1600/IMG_5430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZEyQiyKdwCB8IFB2SWHu6BaByrw2N3o5UH-YtofTCvv0BK9ejjKc9U-MDSqh6bpJUYsBSn_pTB81oFrAGjRbXYNMo4JPIlkekHQFEt1gloSurMX3L68qgIC2KFtCzMearvhpRl5Gjva6/s1600/IMG_5430.jpg" height="320" width="240" /></i></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>RATATOUILLE:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>In una grande padella affettare la cipolla grossolanamente e soffrigerla pochi minuti nell'olio.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Aggiungere la patata come primo ingrediente e far cuocere per 5 minuti con il coperchio.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Di seguito aggiungere tutte le altre verdure bagnando con un bicchiere abbondante di vino bianco, facendo sfumare alcuni minuti. Salare.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Mettere un coperchio e cuocere per circa 15/20 minuti. La Ratatouille dovrà risultare a pezzi ma con un sugo cremoso.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Ratatouille: </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">In a large skillet slice the onion coarsely and sauteée few minutes in the oil. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Add the potato as the first ingredient and cook for 5 minutes putting a lid on skillet</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Thereafter, we add all the other vegetables dropping a full glass of white wine, let it evaporate few minutes. Season with salt. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Put a lid and cook for about 15/20 minutes. The Ratatouille will be in pieces but with a creamy sauce.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Grigliare i mini hamburgers per qualche minuto da entrambi i lati e servire insieme alla ratatouille.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Grill the mini hamburgers for a few minutes on both sides and serve together with ratatouille.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/12607049681945268459noreply@blogger.com3tag:blogger.com,1999:blog-5747931364550131423.post-91239949974925700932014-04-17T23:42:00.000+02:002014-04-17T23:49:45.552+02:00IL MIO BRUNCH DI OGGI..UN AMORE!MY TODAY BRUNCH! A LOVE!<br />
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Sola e tranquilla. Oggi a pranzo non c'era nessuno e quindi ho deciso di chiudere la cucina. Niente pentole e padelle, niente pasta o secondi piatti ma nonostante tutto ho deciso di coccolarmi senza mettere alcunchè sul fuoco.<br />
Con il mio pane preferito, la ciabatta, un dolce e cremoso gorgonzola, dell'ottimo salame piacentino ben stagionato, e delle freschissime e dolci fave di stagione ho deciso di farmi dei crostoni abbrustoliti...uno con salame e l'altro con il gorgonzola con una generosa manciata di fave.....<br />
Questo è il risultato......<br />
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Ingreadienti:<br />
- Pane croccante da abbrustolire<br />
- gorgonzola<br />
- salame<br />
- fave<br />
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I was alone and quiet. Today nobody was at lunch, so I decided to close the kitchen. No pots and pans, no pasta or main courses but nevertheless I decided to cuddle myself without putting anything on the stove.<br />
With my favorite bread, a crispy ciabatta, the sweet and creamy gorgonzola cheese, the excellent and seasoned salami from Piacenza and fresh and sweet broad beans, I decided to prepare some toasted croutons, one with salami and one with the gorgonzola cheese with a generous handful of broad beans...<br />
This was the result ......<br />
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Ingredients:<br />
- Crispbread to toast<br />
- gorgonzola cheese<br />
- salami<br />
- broad beans<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pheuLyy8Cz1AduUv0jeCqha-7lgYult61-ZXopgBL_gmAptbzXGVcCoEPGamXmMGPbWhrieDZZvQ3XR9Cz37UBV_eJj0dTvQFSY6UtDlpBMNRICrIUT31M6XUNmbeNuO02hQ-bk_dhed/s1600/IMG_5360.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pheuLyy8Cz1AduUv0jeCqha-7lgYult61-ZXopgBL_gmAptbzXGVcCoEPGamXmMGPbWhrieDZZvQ3XR9Cz37UBV_eJj0dTvQFSY6UtDlpBMNRICrIUT31M6XUNmbeNuO02hQ-bk_dhed/s1600/IMG_5360.jpg" height="400" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipJ7tSXlpEZR5kaiCkkrPf81kwzs2kKtJeTAMxXSQFtu9RsjxdGHu9DRwQqWADAj85s1VnoehG_haBay9mcSAtUuh-06R07YgmGnf8pcszzQLa7nr32558GdC-5HxBfupUPYUVia0CYMvy/s1600/IMG_5359.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipJ7tSXlpEZR5kaiCkkrPf81kwzs2kKtJeTAMxXSQFtu9RsjxdGHu9DRwQqWADAj85s1VnoehG_haBay9mcSAtUuh-06R07YgmGnf8pcszzQLa7nr32558GdC-5HxBfupUPYUVia0CYMvy/s1600/IMG_5359.jpg" height="400" width="300" /></a><br />
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<br />Anonymoushttp://www.blogger.com/profile/12607049681945268459noreply@blogger.com5tag:blogger.com,1999:blog-5747931364550131423.post-36545374557124123912014-04-13T17:02:00.000+02:002014-04-13T17:02:28.623+02:00SALAMELLE CON FAGIOLI<span style="font-family: Arial, Helvetica, sans-serif;">FRESH PORK SAUSAGES WITH BEANS</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>E' l'ultimo piatto invernale. Visto che il caldo vero è ancora lontano ho pensato che avrei potuto ancora a mettere in tavola un piatto tipicamente invernale, direi quasi da montagna, ma che mette gioia solo a vederlo. Devo proprio dire che ho trovato dal mio usuale fornitore di salumi, delle salamelle che arrivano da Piacenza e che sono di una bontà unica e che verrebbe voglia di mangiarle anche crude. Molto magre ben aromatizzate senza togliere il gusto della buona pasta di maiale, sono dei salamotti che si prestano bene ad essere grigliate, infilate dentro un buon panino stile americano con cipolla pomodoro possono essere un'ottima alternativa al classico hamburger "USA style".</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Invece, mi sono fatta prendere dalla mia italianità, fatta di cucina tradizionale dove i sapori si legano gli uni con gli altri in maniera divina. I profumi che si espandono in tutta la mia cucina ed attraggono visi con punti interrogativi che gironzolano intorno a me per vedere cosa sto preparando.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Uno dei profumi che adoro maggiormente in cucina è quello del soffritto di cipolla, sedano e carota che offre un'aroma di freschezza di verdure fresche e profumate anche singolarmente e che colorano gli ingredienti nei quali si soffrigge con dei colori bellissimi. Ed inoltre è tradizione e storia.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>In questo soffritto ho buttato le mie salamelle che cucinerò con i fagioli bianchi di Spagna che avevo preventivamente fatti rinvenire in acqua per 12 ore e che poi ho bollito.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Premetto che si possono usare anche i fagioli in scatola ben sciacquati, ma la cottura deve essere brevissima in quanto potrebbero sciogliersi troppo e creare una sorta di sugo troppo spesso.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Vi spiego come ho preparato le mie gustosissime salamelle con fagioli che hanno riscosso un ottimo successo e con un buon bicchiere di vino rosso hanno stampigliato un bel sorriso sul viso di tutti</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredienti per 4 persone:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 5 salamelle</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 cipolla, 1 gambo di sedano ed una carota, 1 spicchio d'aglio</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Fagioli bianchi 2 scatole o 300 gr secchi</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- mezza bottiglia di passata di pomodoro</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 rametto di rosmarino</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 bicchiere di vino bianco</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Olio EVO</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients for 4 people</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 5 salamelle (fresh sausages)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 onion, 1 stalk of celery and a carrot, 1 clove of garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 2 cans white beans or 300 g dry beans</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Half a bottle of tomato sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 glass of white wine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 sprig of rosemary</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- EV Oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Se avete i fagioli secchi fateli ammollare per 12 ore in acqua fredda. Trascorse le docili ore fateli bollire</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If you have dry beans put them in cold water for about 12 hours and then boil them till they are soft.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Tritare finemente il sedano. l'aglio la cipolla e la carota e e soffriggere per alcuni minuti. Giiungere il rametto di rosmarino. Aggiungere le salamelle e girarle velocemente. Versare il bicchiere di vino bianco.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Thinly chop the celery stalk, the onion, the carrot and the garlic and sauté it in Ev oil for some minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the fresh sausage and turn them quickly. Pour a glass of white wine and let it evaporate.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXP6mEtl1j6S_R-A0twgsIvN0TsTR53ReNe4VPmyHrPEHhpDbTV4Ub7hIiZ0kBAaEJIBxSfzIGdMWinbQ1vji9Cuo0wG3R4Dn8DBy0oiVla4y6jVDzuvoUVzzTLBOny7bJn87V9A_aIzW/s1600/IMG_5192.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXP6mEtl1j6S_R-A0twgsIvN0TsTR53ReNe4VPmyHrPEHhpDbTV4Ub7hIiZ0kBAaEJIBxSfzIGdMWinbQ1vji9Cuo0wG3R4Dn8DBy0oiVla4y6jVDzuvoUVzzTLBOny7bJn87V9A_aIzW/s1600/IMG_5192.jpg" height="400" width="300" /></i></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_PfPGH0eTNXlprFHVFIUNz96-ol_IveYOgJLLB7tFPgiJF0bChL4ZtlMq9aruJ0GMPXpQ5pGZNjLgYQq7f8olFqge3_kiVgJ0ptDix_1FWQhWhgomxvKY7Vyn0ct1Tp4IKFGcvv0_18p/s1600/IMG_5188.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_PfPGH0eTNXlprFHVFIUNz96-ol_IveYOgJLLB7tFPgiJF0bChL4ZtlMq9aruJ0GMPXpQ5pGZNjLgYQq7f8olFqge3_kiVgJ0ptDix_1FWQhWhgomxvKY7Vyn0ct1Tp4IKFGcvv0_18p/s1600/IMG_5188.jpg" height="400" width="300" /></i></span></a><span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Mettere metà bottiglia di passata di pomodoro e cuocere a fuoco alto per 5 minuti</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour half a tin of tomatoes puree and add the beans. Cook over high heat for 5 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Le salamelle risulteranno soffici e sugose e se vi avanzerà del sugo, ricordatevi che potete condire gli spaghetti il giorno seguente!</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Oggi ho lasciato il mio scooterino a casa. Il tempo invogliava a fare una passeggiata sotto il tiepido sole primaverile con il mare calmo ed azzurro chiaro che mi accompagnava tenendomi compagnia. Un gran bel vedere le barche a vela in lontananza che danzavano pacate con la sottile brezza che sfiorava il mare. Mi sono concessa questo momento di pausa lontana dal traffico, lontana dai parcheggi introvabili e dai vigili urbani "vigili" a farti una multa. Ho respirato a pieni polmoni quell'aria di libertà che mi ha fatto dimenticare la settimana nel traffico lontana dalla gente che ti "sputa" in faccia anche quando vuoi dare un semplice aiuto, lontana dalla tristezza nel vedere visi intrisi di preoccupazioni.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Libera. Oggi ero libera davvero ed ho percorso la mia passeggiata a mare, respirando lo iodio, facendomi accarezzare dal sole e camminando comodamente con le mie scarpe da ginnastica che vengono riservate solo per i fine settimana. Per andare al mercato a fare la spesa ho dovuto deviare ed ho abbandonato quello scorcio così bello che per circa un'ora mi ha fatto vivere solo con me stessa a contatto con le meraviglie della natura.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>E mi sono ritrovata in un battibaleno a fronteggiare la mia realtà quotidiana, costruita sul "costruire" dei pranzi e delle cene per coloro che mi attendono a casa e che confidano nelle mie idee e nei risultati che quasi sempre...appagano tutti.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Così come oggi, che ho velocizzato il pranzo con fave, salame e formaggio sardo, e per la sera invece, ho pensato ad uno spezzatino di salmone, carciofi e mazzancolle.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>L'unico neo in quel momento era la mancanza dello scooterino. Carica di borse, con i carciofi che pungevano e le fave che mi uscivano dalle borse ho pensato che il ritorno a piedi sarebbe stato impossibile. Ho atteso il mio 42 che mi ha portato a casa. Insomma qualcosa di alternativo oggi......</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Quello che oggi i miei occhi hanno visto....</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>This is what my eyes saw today.....</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUx0alrv9vGQK4YbAz7TNcCpQUAkS7uu7qlHb6al-OpnstPgHYGhMWoFodNapVaDtyc9w2ksUNH94Oe8-3uT1yz09N1QFwABJ0R16qygH_TGpbqSV7WUtO2fzr_x7ARcl8n4mTJ33Q2ds6/s1600/181873_10150850927662115_2014087077_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUx0alrv9vGQK4YbAz7TNcCpQUAkS7uu7qlHb6al-OpnstPgHYGhMWoFodNapVaDtyc9w2ksUNH94Oe8-3uT1yz09N1QFwABJ0R16qygH_TGpbqSV7WUtO2fzr_x7ARcl8n4mTJ33Q2ds6/s1600/181873_10150850927662115_2014087077_n.jpg" height="250" width="400" /></a></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredienti per 3 persone:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 3 carciofi grandi</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 4 fette di salmone </i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 4 etti di mazzancolle o gamberetti</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 2 limoni</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 spicchio d'aglio</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Manciata di prezzemolo</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 bicchiere di vino bianco</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Olio EV, sale e pepe</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients for 3 people: </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- 3 large artichokes </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- 4 slices of salmon </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- 400 of shrimps</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- 2 lemons </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- 1 clove of garlic </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- Handful of parsley </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- 1 glass of white wine </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- EV oil, salt and pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Pulire ed affettare sottilmente i carciofi e metterli in una ciotola con acqua fredda ed il succo di mezzo limone.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Eliminare la pelle del salmone e tagliarlo a cubetti.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Clean and thinly slice the artichokes and place them in a bowl with cold water and the juice of half a lemon.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Remove the salmon skin and cut it in little cubes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>In una padella far soffriggere olio l'aglio ed il prezzemolo ed aggiungere i carciofi. Far cuocere lentamente versando il bicchiere di vino facendolo evaporare. Aggiungere sale e pepe e coprire con un coperchio. Cuocere per circa 5 minuti.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a skillet, sauté garlic EV oil anda handful of chopped parsley then add the artichokes. Cook slowly pouring a glass of wine, let it to evaporate. Add salt and pepper and cover with a lid. Cook for about 5 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Aggiungere il salmone a cubetti e cuocere il salmone per cinque minuti. Spremere il succo di un limone</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the salmon and cook it for five minute. Squeeze a lemon and pour its juice in the pan. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Sgusciare i gamberetti ed aggiungerli al salmone ed ai carciofi Coprire con un coperchio e cuocere per altri 5 minuti.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Remove the skin of the shrimps and add them to the salmon and artichokes. Cover with a lid and cook for other 5 minutes.</span></div>
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Anonymoushttp://www.blogger.com/profile/12607049681945268459noreply@blogger.com6tag:blogger.com,1999:blog-5747931364550131423.post-51744978861678509312014-03-29T14:37:00.000+01:002014-03-29T14:37:09.689+01:00ZUPPA DI FREGOLA SARDA E MOSCARDINI<span style="font-family: Arial, Helvetica, sans-serif;"><i>OCTOPUS AND FREGOLA SARDA SOUP</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Mio marito è in dirittura d'arrivo e la sua stagione sciistica fatta di allenamenti e gare si esauriranno fra breve. Eugenio ricama sulla neve, è davvero un piacere vederlo scendere giù con una maestria, eleganza e nello stesso tempo grinta che lascia davvero a bocca aperta. Oggi mi ha detto che l'inverno è stato cortissimo...Come cortissimo? Si è allenato da Dicembre quasi ogni week end con il suo sci club svegliandosi ad ore impossibili, impegnandosi fino alla chiusura degli impianti con l'ottimo risultato di vedere il suo nome e cognome scritto sul nostro quotidiano genovese il Lunedì mattina.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Francesca, dopo la laurea ha capito quanto è duro lavorare. E' arrivata da Milano dove sta frequentando un tirocinio che la tiene impegnata a tempo pieno. Mi ha detto che è felice perchè sta imparando tante cose interessanti ed utili per la sua vita professionale, ma arrivando a casa quasi alle 20 ogni sera ...la voglia di cucinare scatta a zero. E poi mi manda le foto di frittate non riuscite, di spaghetti un po' sfatti, di fettine talmente rigide che sembrano suole da scarpe. Non aspetta altro di arrivare a casa per il fine settimana per gustare qualcosa di buono...ma soprattutto di "già fatto". Ma intanto impara a cucinare sotto i miei vigili consigli.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Giulia, lavorando a Genova, appena arriva a casa, mi segue come un'ombra per vedere cosa preparo ed è lei l'assaggiatrice di casa.....Assaggia questo e quello e poi mi dice che è a dieta e che non vuole mangiare tanto.....Sfido io....ha già mangiato prima!!!</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Stasera Eugenio è andato a "ricamare" sulla neve per le sue due prossime gare e, dopo essere andata a prendere Francesca alla stazione, tre ragazze (tra cui anche io) si sono trovate al desco a dipingere un quadro di momenti mancati, di storie meravigliose, di amori che si spera non finiscano mai, di nuovi incontri, di momenti duri sul lavoro, delle dure fatiche di affrontare un mondo duro....Insomma storia di femmine... (se ci fosse stato Eugenio si sarebbe divertito!!!)</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Bella cena tardiva gustata davanti ad un buon bicchiere di vino bianco e ad un meravigliosa zuppa di fregola sarda e moscardini (preparata prima delle 21).</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredienti per 3 persone:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 kg di moscardini</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 8 pugni di fregola sarda ( si può usare anche l'orzo)</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 gambo di sedano</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 cipolla</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 carota</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 spicchio di aglio</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 2 foglie di alloro</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 pomodoro maturo</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 2 bicchieri di vino bianco</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Aglio, Olio Evo e prezzemolo</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients for 3 people:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 kg of octopus</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 8 fists of Sardinian Fregola (it's a kind of pasta) (</span><i style="font-family: Arial, Helvetica, sans-serif;">or otherwise you can use barley)</i><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 stalk of celery</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 carrot</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 clove of garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 2 bay leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 ripe tomato</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 2 glasses of white wine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Garlic, EV oil and parsley</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Tritare il sedano, la carota l'aglio e la cipolla e soffriggere. Aggiungere i moscardini e cuocere fino a quando risulteranno rosa ed arricciati.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Versare un bicchiere di vino bianco ed un bicchiere di acqua ed aggiungere le foglie di alloro ed un pomodoro tagliato a pezzi senza semi. Mettere un coperchio e cuocere a fuoco lento per circa mezz'ora. A metà cottura aggiungere un altro bicchiere di acqua.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Chop the celery, carrot, garlic and onion and sauté with Ev oil. Add the octopus and cook until they are pink and curled. </i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Pour a glass of white wine and a glass of water, add the bay leaves and a chopped seedless tomato. Put a lid and simmer for about half an hour. Halfway through cooking, add another glass of water.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Bollire separatamente la fregola sarda che sarà pronta dopo circa 10/12 minuti.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Aggiungere la fregola cotta nei moscardini e lasciarla insaporire per circa 5 minuti.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Mettere una manciata di prezzemolo tritato</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Boil the "fregola" separately and it will be ready in 10/12 minutes. (The cooking time of barley is a little bit less)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Add the cooked fregola (or barley) in the octopus soup and let it flavor per about 5 minutes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Spread a handful of chopped parsley</span><br />
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<span style="text-align: start;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>E' una zuppa gustosa, leggera dal buon profumo di pesce.</i></span></span></div>
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<span style="text-align: start;"><span style="font-family: Arial, Helvetica, sans-serif;">It's a very tasty and healthy soup with the nice fragrance of fish</span></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12607049681945268459noreply@blogger.com8tag:blogger.com,1999:blog-5747931364550131423.post-21530971091621384232014-03-26T15:57:00.000+01:002014-03-26T15:57:21.084+01:00INSALATA DI PANE<span style="font-family: Arial, Helvetica, sans-serif;"><i>BREAD SALAD.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Penso di essere malata di letargia fulminante. In questa stagione il bel dormire per me è tutto.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Nei giorni nei quali non vado a lavorare riesco a svegliarmi ad ore impossibili.... sabato per esempio ho fatto le 11. Eppoi salto giù dal letto con l'ansia e con il tempo ristretto per andare a fare la spesa per dar da mangiare al mio nido, fatto da persone che dormono più di me e che non si preoccupano.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Vedendo l'ora schizzo fuori dalla branda con le palpitazioni nel cuore e con quel senso di chi, non ha voglia di far colazione perchè è troppo tardi, nè di prendere un caffè, perchè dopo due ore ne prenderei un altro dopo il pranzo e mi ritrovo in bagno. L'acqua fredda è il miglior caffè per svegliarsi e per gioire di una nuova giornata.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ed inizio a pensare che a quest'ora le mie buone ciabattine di grano duro, forse non le trovo più, inizio a non darmi pace, perchè avevo questo piatto nella mia mente ..poverissimo peraltro che suscita sempre una gioia incontrollabile.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ma grazie Dio, nonostante l'ora tarda, le ciabattine le ho trovate e quindi via a comprare dei bei pomodori grappolo ben maturi e poi a casa a preparare.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Io lo chiamo Condigiun, il mio Condigiun, poverissimo ma di una bontà superlativa. E' solo pane, olio (buonissimo), aglio, pomodoro e sale. Alla fine si puo' condire con origano, prezzemolo e capperi o qualche filetto d'acciuga sotto sale (ma ricordo che è facoltativo perchè senza...è buono lo stesso)</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Il piatto è un ottimo antipasto estivo, è un finger food golosissimo o un semplice primo piatto al posto di una pasta. Credetemi con 5 euro si prepara un gustosissimo piatto capace di rendere felici dieci persone!</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredienti per 4 persone:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 4 pomodori grappolo maturi piuttosto grandi</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- pane di grano duro, anche il pane vecchio dalla crosta dura</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 2 spicchi d'aglio</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Olio Evo buonissimo</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Sale</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Aromi a piacere (origano, capperi etc..facoltativo)</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Acciughe sotto sale (facoltativo)</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients for 4 people: </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 4 ripe tomatoes quite big</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Durum wheat bread, or otherwise old bread with hard crust</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 2 cloves of garlic </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Good Ev oil </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Flavours (oregano, capers, etc. .. Optional) </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Salted anchovies (optional)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Il procedimento della ricetta è davvero facile ed il risultato sarà buonissimo</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The procedure of this recipe is really easy and the result will be very good.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Buttare i pomodori in acqua bollente per pelarli facilmente. Eliminare i semi</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Put the tomatoes in boiling water in order to peel them easily. Remove the seeds</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4lQdUmqnINQD6amjcw0Ag3RdXJ3lHLCltBc5ZS-Q1U0fqNf2cTdXeLpr9Ur-s-sjz1vrzfPbvDt9yX8uT7Kvx7tqb55Cv1fD4oyXYM7IBptLgFK0tQ9e8CHippcUxSyoOome9KoWxXHJO/s1600/IMG_5128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4lQdUmqnINQD6amjcw0Ag3RdXJ3lHLCltBc5ZS-Q1U0fqNf2cTdXeLpr9Ur-s-sjz1vrzfPbvDt9yX8uT7Kvx7tqb55Cv1fD4oyXYM7IBptLgFK0tQ9e8CHippcUxSyoOome9KoWxXHJO/s1600/IMG_5128.JPG" height="480" width="640" /></i></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Pelare l'aglio e tagliarlo a fettine. Metterlo in una ciotola capiente.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Peel the cloves of garlic and slice them. Put them into a capacious bowl.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJF1Seqsvlx_epZdWkHu6rgitqgARikahWHvCpJCH-nUBxwbETumVEmOtD9SU8aXZovFmKfucHDWxQUlX4ZO2FSLeNa37ugxiA9816XxHHHM33IR4kDP5YLliTvOhsqKZsqGxJvWs8kbq/s1600/IMG_5131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJF1Seqsvlx_epZdWkHu6rgitqgARikahWHvCpJCH-nUBxwbETumVEmOtD9SU8aXZovFmKfucHDWxQUlX4ZO2FSLeNa37ugxiA9816XxHHHM33IR4kDP5YLliTvOhsqKZsqGxJvWs8kbq/s1600/IMG_5131.JPG" height="480" width="640" /></i></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Tostare il pane fino a quando risulti essere quasi duro</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Toast the bread until it turns out to be hard</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1UwhMn2wEa5-sKRA1NxNNpQKxYPk6ELbzL7-Nx0ZpoZShwmpZJrRTtvrcbpq178jMrYgvq8bmeGYXUYCuaIjHU7eFQfn1lIjq5oMOGabs0sJuPJTwWuKXOqWJl8b5xhw7Asl5GgiOQ8I/s1600/IMG_5132.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1UwhMn2wEa5-sKRA1NxNNpQKxYPk6ELbzL7-Nx0ZpoZShwmpZJrRTtvrcbpq178jMrYgvq8bmeGYXUYCuaIjHU7eFQfn1lIjq5oMOGabs0sJuPJTwWuKXOqWJl8b5xhw7Asl5GgiOQ8I/s1600/IMG_5132.jpg" height="400" width="300" /></i></span></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ckAR3NhhtFswgbXqIRsFWibPpW8ATZ8HbJEi6Jnmr_MSPVlepyWZcKRihJlsHlMrKxgeEVlLAq747Q3osL6nIgoPgy5rDPcFPOxKJ9GuV1j6o-fRkJIUuMBL4OjWqZvAXhHgcNW5t_E7/s1600/IMG_5137.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ckAR3NhhtFswgbXqIRsFWibPpW8ATZ8HbJEi6Jnmr_MSPVlepyWZcKRihJlsHlMrKxgeEVlLAq747Q3osL6nIgoPgy5rDPcFPOxKJ9GuV1j6o-fRkJIUuMBL4OjWqZvAXhHgcNW5t_E7/s1600/IMG_5137.jpg" height="400" width="300" /></i></span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Mettere i pomodori in un frullatore frullandoli 2/3 secondi a velocità bassissima ed unirli all'aglio.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Aggiungere il sale e abbondante olio Extra vergine di oliva. Lasciare riposare mezz'ora affinchè i pomodori rilascino la loro acqua.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Dopo mezz'ora spezzettare il pane in piccoli pezzi ed aggiungerli ai pomodori mescolando bene.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Lasciare insaporire il pane per circa 10 minuti in modo che si impregni bene del sugo di pomodoro fresco mescolando di tanto in tanto.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Put the tomatoes in a blender, whisk 2/3 seconds at low speed and add the tomatoes pulp with garlic. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the salt and pour plentiful extra virgin olive oil. Let the sauce stand for half an hour in order that the the tomatoes release their water. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">After a half hour cut the bread into small pieces and add to the tomatoes, stirring well. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Let the bread flavor for about 10 minutes until it soaks the good fresh tomato sauce, stir occasionally.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHmA6lpqB-yQXu-uWS32cd9wACHFmjNXwkEZkV-k-9lZWboRJG0rCAOpYNLWoxp4rIUtqRYK-yb3FnuaZ9OTKaSUt689aMFquMTbo2KTlpmHyjJ7v20UpyfPtMubv0TCN_NGF-qBEEDz7/s1600/IMG_5141.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHmA6lpqB-yQXu-uWS32cd9wACHFmjNXwkEZkV-k-9lZWboRJG0rCAOpYNLWoxp4rIUtqRYK-yb3FnuaZ9OTKaSUt689aMFquMTbo2KTlpmHyjJ7v20UpyfPtMubv0TCN_NGF-qBEEDz7/s1600/IMG_5141.jpg" height="320" width="320" /></i></span></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSn1p8dSgjtBEGqjRydL4QXo197Y-xeTyYAOS2Q1hL2OlYzq5zQkrWvLZoRERaVJLk47l3NCPHfKgpN82eiOazmoTpOZgjxW3h25vk7II2lusWcYkCqBrCBG0sLP2RWbQHYRX_NbY-kiwe/s1600/IMG_5145.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSn1p8dSgjtBEGqjRydL4QXo197Y-xeTyYAOS2Q1hL2OlYzq5zQkrWvLZoRERaVJLk47l3NCPHfKgpN82eiOazmoTpOZgjxW3h25vk7II2lusWcYkCqBrCBG0sLP2RWbQHYRX_NbY-kiwe/s1600/IMG_5145.jpg" height="400" width="300" /></i></span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ora potete aggiungere, capperi, origano dei filetti di acciuga, o prezzemolo tritato.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ovviamente è facoltativo ed a vostro piacimento.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now you can add, capers, anchovy fillets, oregano, or parsley.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Obviously, it is optional and at your own pleasure.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12607049681945268459noreply@blogger.com6tag:blogger.com,1999:blog-5747931364550131423.post-41227309879852506122014-03-21T16:52:00.001+01:002014-03-21T16:52:59.975+01:00RISOTTO CON ASPARAGI E CAPESANTE<span style="font-family: Arial, Helvetica, sans-serif;">RISOTTO WITH ASPARAGUS AND SEA SCALLOPS</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Oh finalmente delle giornate tanto attese, giornate primaverili con tanto sole ed il profumo dei fiori per le strade! E' ritornato il sorriso sulla bocca di tutti.... insomma questa iniezione di calore l'aspettavamo da tempo.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Tutti a passeggiare, stamane sul lungomare genovese tutti in mezze maniche, abbandonati i colori invernali finalmente si intravedevano quelli primaverili, e sulla spiaggia, i più arditi, sfoggiavano i primi costumi da mare che rivestivano corpi ancora pallidi in attesa di un raggio di sole.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Questo dolce "star bene" ha fatto sì che stamani al mercato c'era pochissima gente per lo più svogliata negli acquisti nonostante tra i banchi facevano capolino le prime prelibatezze di una stagione primaverile. Le fragole, gli asparagi, i fiori di zucchini, le fave...</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Mi sono fatta tentare proprio dagli asparagi dal bel colore violaceo, i quali sono saltati subito nella borsa della mia spesa senza indugio pronti ad essere cucinati.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ho pensato subito alla cena e nel mio ricettario mentale 2.0 è uscito un piatto davvero gustoso dai colori sfavillanti: risotto con asparagi e capesante.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Devo proprio dire che il risultato è stato sorprendente e tutti i miei commensali si sono leccati i baffi!</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredienti per 4 persone:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 9 pugnetti di riso (Carnaroli o Roma)</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 mazzo di asparagi</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 cipolla</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 15 capesante</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 bicchiere di vino bianco </i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Brodo vegetale (o meglio di pesce)</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Olio sale ed una manciata di prezzemolo</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients for 4 people:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 9 handful of rice ( Carnaroli or Rome)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 bunch of asparagus</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 15 sea scallops</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 glass of white wine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Vegetable broth (or fish broth )</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- EV Oil salt and a handful of parsley</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Pulire gli asparagi togliendo la parte legnosa inferiore</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Lavare bene per togliere la terra</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Tagliare a rondelle gli asparagi mettendo da parte le punte</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Clean the asparagus by removing the woody lower part</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Rinse them under the water in order to remove the soil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cut the asparagus into slices putting aside the tips</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- In una pentola versare 4 giri d'olio e far cuocere gli asparagi per circa 5/8 minuti. </i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Aggiungere la cipolla tritata e farla appassire</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Aggiungere 9 pugnetti di riso mescolando bene tutti gli ingredienti per alcuni minuti</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Versare il bicchiere di vino bianco e farlo evaporare.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Aggiungere il brodo in maniera graduale ogni volta che il riso risulta asciutto e far cuocere per circa 5 minuti.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">- In a saucepan, pour 6 tablespoons of EV oil and cook the asparagus for about 5/8 minutes. - Add the chopped onion and cook until it results transparent</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Add 9 fistful of rice, stirring all ingredients for a few minutes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Pour the glass of white wine and let it evaporate .</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Whenever the rice is dry add the broth gradually. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9eM3x1EeDzL3zTTIh_y2-ncVIb8t3gqIvTx9mkWEf4ayI5BDpm2lzeXZzZLHN5740E4OiOlHtupfJJp_39aaXfUZlTO_yHtPTXpy40G0J60nmbWMf1PJx9_SVJ1o3vOhToSRX3HyHeoNL/s1600/IMG_5012.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9eM3x1EeDzL3zTTIh_y2-ncVIb8t3gqIvTx9mkWEf4ayI5BDpm2lzeXZzZLHN5740E4OiOlHtupfJJp_39aaXfUZlTO_yHtPTXpy40G0J60nmbWMf1PJx9_SVJ1o3vOhToSRX3HyHeoNL/s1600/IMG_5012.jpg" height="320" width="240" /></i></span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Mettere le punte di asparagi e continuare la cottura per meno di 10 minuti. </i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">- Cook for 5 minutes then put the asparagus tips and continue cooking for less than 10 minutes.</span><i style="font-family: Arial, Helvetica, sans-serif;"> </i><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Incorporare le capesante e cuocere altri 5 minuti.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- Add the sea scallops and and finish cooking for other 5 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Cospargere il riso con una manciata di prezzemolo fresco tritato.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- (Facoltativo una noce di burro)</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">- </span><span style="font-family: Arial, Helvetica, sans-serif;">Sprinkle the rice with a handful of chopped fresh parsley .</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">(A little piece of butter is optional)</span><br />
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Anonymoushttp://www.blogger.com/profile/12607049681945268459noreply@blogger.com6tag:blogger.com,1999:blog-5747931364550131423.post-68185353959175938012014-03-14T16:00:00.000+01:002014-03-14T16:00:31.472+01:00INSALATA DI POLPO CARCIOFI E PATATE<span style="font-family: Arial, Helvetica, sans-serif;">OCTOPUS, ARTICHOKES AND POTATOES SALADE</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ho visto un polpo freschissimo che mi ha fatto l'occhiolino.... Ho comprato 5 carciofi dal "sedere" grande e dalla freschezza unica e mi sono fatta tentare anche perchè erano magnifici e costavano davvero poco</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>E' stagione di carciofi! Ed allora accompagnamoli a tutti gli ingredienti che vogliamo!</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Il carciofo, di suo è un toccasana per la salute, è un epatoprotettore, abbassa il colesterolo ed ha effetti diuretici se si fanno bollire le foglie.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Insomma il carciofo è un ortaggio che si presta a tutti i piatti: antipasti, primi di pasta e riso, e secondi di carne e pesce. Versatilissimo ed il suo gusto è ben definito, distinto e differente da tutte le altre verdure che si trovano in commercio..</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Oggi, sempre in preda alla fretta che mi soffiava sul collo, ho indossato una sciarpa di lana, ed ho detto STOP a questa velocità che mi stava creando una tachicardia da ansia... in fondo entravo in ufficio alle due di pomeriggio e quindi perchè farsi prendere dall'agitazione?</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Sono riuscita far tutto prima di entrare in ufficio... tutto pronto per il mio rientro alle 19...</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Tempo di lavarmi le mani, apparecchiare, scaldare e condire e la mia cena era perfetta...</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Certo è che alle donne dovrebbero dare la pensione a 50 anni...con tutto il lavoro che hanno sul groppone da quando sono ragazze....</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredienti per 4 persone:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>-1 polpo da 1.500 gr</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 Kg di patate</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 2 Limoni</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 4 carciofi</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Olio, sale, limone e pepe</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 manciata di prezzemolo</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients for 4 people:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">-1 Octopus of 1.500 g</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 kg of potatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 2 lemons</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 4 artichokes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Olive oil, salt, pepper and lemon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 handful of parsley</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>-Bollire le patate</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>-Bollire il polpo per circa 40/50 minuti e farlo raffreddare nella sua acqua di cottura.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">-Boil potatoes </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">-Boil the octopus for about 40/50 minutes and let it cool in its cooking water.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2-aJLxN_f5dvJ5e4V2wth_7OAwJLekuhkmNW3yuukUX-lORnEiYxL-8kJcoA2lOglxIP4Z86rxw0h9AC4nSr42Mo32IxmkDNMUTDcrL-bZpry_h5baH_hsuZwlxLf1Sj-msBqNvzFv-6/s1600/IMG_1865.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2-aJLxN_f5dvJ5e4V2wth_7OAwJLekuhkmNW3yuukUX-lORnEiYxL-8kJcoA2lOglxIP4Z86rxw0h9AC4nSr42Mo32IxmkDNMUTDcrL-bZpry_h5baH_hsuZwlxLf1Sj-msBqNvzFv-6/s1600/IMG_1865.jpg" height="400" width="300" /></a></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Pulire i carciofi rimuovendo le foglie esterne. Tagliare la metà delle foglie e e togliere la barba interna.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Clean the artichokes by removing the outer leaves. Cut half of the leaves and and remove the beard inside.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>In una pentola portare a bollore l'acqua aggiungendo una piccola manciata di sale ed il succo del limone. Cuocere i carciofi per circa 5 minuti. Dovranno risultare leggermente croccanti.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>In a pot, boil the water and add a small handful of salt and lemon juice. Cook the artichokes for about 5 minutes. They should be slightly crispy.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>-Unire ai carciofi le patate ed il polpo tagliati a pezzettini.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Condire con un trito di prezzemolo, olio EVO sale, pepe e limone.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">-Combine the potatoes with artichokes and cut the octopus into small pieces. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">-Season with chopped parsley, extra virgin olive oil salt, pepper and lemon</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/12607049681945268459noreply@blogger.com8tag:blogger.com,1999:blog-5747931364550131423.post-80012249337179683182014-03-06T17:55:00.002+01:002014-03-06T17:55:13.816+01:00SPAGHETTI PESCE SPADA E CAPPERI<span style="font-family: Arial, Helvetica, sans-serif;">SPAGHETTI WITH SWORDFISH AND CAPERS SAUCE</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Il sud nel piatto. Con tutte queste piogge che mi hanno fatto scoprire nell'armadio un impermeabile informe ma che tiene l' acqua anche nel diluvio universale, mi sono detta che forse un raggio di sole avrebbe asciugato tutta, o quasi, l' umidità che riservavo dentro di me e che avrebbe riempito una piscina.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Nonostante il mio impermeabilone a tenuta stagna, sotto, indossavo cappottini azzurri, giacche di lana fiorate e trequarti giallo sole come buon presagio ad un tempo migliore. Ed invece niente. Questi "vortici di bassa pressione" , devo dire la verità, mi hanno stancato e, soprattutto nei weekend non giocano a favore.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>È circa un inverno che arrivo fiera in ufficio, sempre con il mio outifit (l'impermeabilone informe), come se avessi fatto un corso di nuoto, capelli bagnati, viso gocciolante reduce da un allenamento 100 stile libero e piuttosto incavolata perchè, sotto l'acqua, cercare un parcheggio per uno scooter, poco più grande di una bici, è un'impresa non da poco, ma è una sfida da Olimpiadi negli 800 stile libero.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Prendiamolo con gioia questo inverno non freddo che è stato piú un autunno piovoso, almeno qui in Liguria, prendiamolo così, aspettando una primavera alle porte... Con le mimose in fiore, con i boccioli pronti a fiorire, con i cieli limpidi e chiari e con il profumo di una nuova stagione....</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ecco il perchè di questa pasta, preludio di calore e sapore dove il sole è di gran lunga presente in Sud Italia e che mi ha dato una buona speranza nell'arrivo della buona stagione!</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredienti per 2 persone:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 fetta di pesce spada da circa 300 gr.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 8 pomodori pachino maturi</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Una manciata di capperi sottosale (lavateli bene..altrimenti il sugo sarà salatissimo)</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 spicchio d'aglio</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 bicchiere di vino bianco</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 manciata di prezzemolo fresco tritato</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>-1 pizzico di origano</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Olio extravergine 6 cucchiai</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 160 grammi di spaghetti ...naturalmente...</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients for 2 people: </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 slice of swordfish of about 300 gr. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 8 ripe cherry tomatoes </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- A handful of salted capers (wash them well under the water!)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 clove of garlic </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 glass of white wine </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 handful of chopped fresh parsley </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 Pinch of oregano </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 6 tablespoons extra virgin olive oil </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 160 grams of spaghetti (of course)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>-Tagliare la fetta di pesce spada in cubetti</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span><span style="font-family: Arial, Helvetica, sans-serif;"><i>-In una padella soffriggere l'olio insieme all'aglio e del peperoncino (facoltativo) per circa 2 minuti</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span><span style="font-family: Arial, Helvetica, sans-serif;"><i>-Aggiungere i capperi, il pesce spada e far saltare per circa 5 minuti.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span><span style="font-family: Arial, Helvetica, sans-serif;"><i>-Mettere a bollire l'acqua della pasta.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span><span style="font-family: Arial, Helvetica, sans-serif;"><i>-Al pesce spada aggiungere il bicchiere di vino bianco facendolo evaporare per qualche minuto.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>-Mettere i pomodori pachino senza pelle e senza semi nel sugo e lasciare cuocere per altri 5 minuti.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">-Cut the slice of swordfish into little cubes </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">-In a pan, fry the oil with the garlic and chilli (optional) for about 2 minutes </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">-Add the capers, swordfish cubes and sauté for about 5 minutes. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">-Boil the pasta water. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">-To the swordfish sauce add a glass of white wine allowing it to evaporate for a few minutes. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">-Add the ripe tomatoes without skin and seeds into the sauce and cook for other 5 minutes. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Scolare gli spaghetti molto al dente e farli saltare con il sugo aggiungendo l'acqua della pasta..</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Aggiungere una manciata di prezzemolo tritato ed un pizzico di origano.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>-Farli saltare in modo che il sugo si amalgami con gli spaghetti</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">-Drain the spaghetti al dente and cook the sauce by adding a drop ofthe pasta water .. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Add the chopped parsley and a pinch of oregano</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">-Blow them up so that the sauce mixes with spaghetti</span><br />
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Anonymoushttp://www.blogger.com/profile/12607049681945268459noreply@blogger.com10tag:blogger.com,1999:blog-5747931364550131423.post-57862303487462496402014-02-17T16:13:00.001+01:002014-02-17T16:13:10.571+01:00MEZZE PENNE AL SUGO DI PLATESSAPASTA (MEZZE PENNE) WITH PLAICE FILLETS<br />
Un mese pieno di impegni. Spero di riprendere a postare le mie ricette con regolarità anche se sono ben cosciente che fino a metà marzo sarò presa da una miriade di cose. Comunque non mi dimenticherò di voi cari amici che mi seguite sempre attenzione!<br />
Questa continua fretta, alla quale ho deciso di porre un limite, perchè altrimenti non giova né al cuore né alla testa mi rende inattiva anche in cucina che è una delle mie passioni predilette... E quindi al di là di una fettina di carne al burro e sapori o a paste al pomodoro variegate con qualche aroma differente (semplici ma che buone!!!) non ho avuto modo di sbizzarrirmi a preparare qualcosa di un po' diverso!<br />
Il mercato mi è mancato, il susseguirsi dei miei banchi, e le voci dei miei amici "besagnini" che mi chiedevano il perchè della mia assenza.....sono andata nei supermercati vicino all'ufficio, andavo nei supermercati di altre cittá per avere qualcosa da mettere sul fuoco per me e mio marito e per le mie ragazze all'ora di cena!<br />
Ma in tutta questa mancanza di tempo ho preparato un buon piatto di pasta con i filetti di platessa.<br />
La platessa è una sorta di sogliola, molto gustosa che la si può trovare anche congelata. Vale la pena tenerne alcuni filetti nel congelatore proprio per preparare un sughetto da condire la pasta anche in caso di amici imprevisti. L'importante è farla scongelare bene.<br />
Io l'ho comprata fresca in un supermercato. Otto piccoli filetti che ho tagliato a listarelle, 4 pomodorini piccadilly...ed ė stato un piatto da leccarsi i baffi ......ricetta facilissima<br />
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Ingredienti per quattro persone:<br />
- Otto piccoli filetti di platessa (anche congelati)<br />
- sei pomodori piccadilly<br />
- Uno spicchio di aglio<br />
- Prezzemolo<br />
- un bicchiere di vino bianco<br />
- olio extra vergine d'oliva<br />
- peperoncino<br />
- 320 g di mezze penne<br />
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Ingredients for four people:<br />
- Eight small plaice fillets (This recipe can be prepared also with the frozen fillets but you have to defrost them before)<br />
- Six tomatoes piccadilly<br />
- A clove of garlic<br />
- Parsley<br />
- A glass of white wine<br />
- Extra virgin olive oil<br />
- chili<br />
- 320 g of mezze penne pasta<br />
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Tagliare i filetti di platessa a striscioline.<br />
Immergere i pomodori nell'acqua bollente per pelarli facilmente.<br />
In una padella mettere 6 cucchiai di olio EVO uno spicchio di aglio e il peperoncino e soffriggere per alcuni minuti.<br />
Aggiungere in padella i pomodori privati dell'acqua, dei semi e cuocere un paio di minuti a fuoco vivace. Versare il bicchiere di vino bianco lasciando evaporare e cuocere la salsa per cinque minuti.<br />
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Cut the plaice fillets into strips.<br />
Dip the tomatoes in boiling water to peel them easily.<br />
In a pan put 6 tablespoons of extra virgin olive oil, a clove of garlic and chilli and sauté them for few minutes.<br />
Squeeze the tomatoes removing their water and seeds and cook a couple of minutes over high heat. Pour the white wine into the sauce and cook for five minutes.<br />
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Nel frattempo cuocere la pasta.<br />
Aggiungere la platessa al sugo mescolando bene. Questo pesce cuoce in pochissimi minuti quindi far restringere la salsa a fuoco vivace per meno di dieci minuti.<br />
Unire la pasta al sugo insieme ad una manciata di prezzemolo tritato e far saltare in padella per amalgamare bene tutti gli ingredienti.<br />
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Meanwhile, cook the pasta.<br />
Add plaice fillets to the tomato sauce, stirring well. This fish cooks in few minutes then let the sauce cook over high heat for less than ten minutes.<br />
Combine the pasta to the sauce and add a handful of chopped parsley. Pan-fry all ingredients in order to be well mixed.<br />
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<br />Anonymoushttp://www.blogger.com/profile/12607049681945268459noreply@blogger.com3tag:blogger.com,1999:blog-5747931364550131423.post-76581902728059406192014-01-26T18:15:00.001+01:002014-01-26T18:15:58.060+01:00STRACOTTO AL VINO ROSSO<span style="font-family: Arial, Helvetica, sans-serif;">BEEF STEW WITH RED WINE</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Oggi fa freddo e tira vento. Guardi fuori dalla finestra e sei contenta di avere un nido caldo dove ti stracoccoli tra letture, televisione, sofà, computer ed ammetti con te stessa di essere estremamente fortunata perchè finalmente non ho niente da fare.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ieri mi è bastato andare una mezz'ora al mercato per comprare le cose che non avevo e sono arrivata a casa talmente bagnata che avrei avuto bisogno dell'asciugatrice ed infilarmici dentro.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ormai non smette più di piovere da giorni e leggendo le previsioni meteo future anche i giorni seguenti non promettono grandi miglioramenti forse domani, ma addirittura la neve Mercoledì.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>In questa vera e fredda giornata invernale, un piatto buono e corposo sarebbe stato quello che ci voleva per la cena della sera e così nel mio lento crogiolare a non far niente mi sono messa al lavoro preparando uno stracotto al vino rosso davvero buono che ho servito con un piatto di polenta.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>E' una cottura lenta, lentissima che si avvale di liquidi di buoni sapori ed alla fine la carne deve quasi disfarsi.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>La carne deve avere striature grasse e che tendono a sciogliersi dentro la parte fibrosa in modo da farla risultare morbidissima. Se il pezzo non è grasso allora bisogna lardellarlo con della pancetta o del lardo</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>incidendo la carne ed inserendo i piccoli pezzetti di di pancetta o lardo.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Un piatto non tanto leggero, ma talmente pieno di gusto che almeno due o tre volte nell'arco dell'inverno bisogna preparare.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredienti per 4 persone:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 Kg di carne adatta allo stracotto leggermente grassa.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 bottiglia di un buon vino rosso abbastanza corposo</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 gamba di sedano</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 piccolo pezzo di salsiccia</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 carota</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 cipolla</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 2 spicchi d'aglio</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Qualche rametto di rosmarino</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>I</i>ngredients for 4 people:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">- 1 kg of meat suitable for beef stew</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 bottle of good red wine </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- One stalk of celery</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 small piece of sausage</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 carrot</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 2 cloves of garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- A few sprigs of rosemary</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 2 bay leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- EVOO </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Tagliare le verdure grossolanamente unite con il rosmarino e l'alloro e metterle con 4/5 giri d'olio in una pentola dai bordi alti. Fare rosolare.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cut vegetables coarsely with 2 bay leaves and the sprigs of rosemary. Put them in a pot with high sides, and pour 5 tablespoons of EVOO. Brown them for some minutes</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWR6I33s-wFeiiWrBWAJnNfKaJ0bus-2OPYrngMhXXBeXjnGa5swY9L9xFzLuRH12HAMKae6cga1Ci2NbPPBejgmmDRf2TmB3RoVy7ZnM5WQUyGSqsiL_YUFAWXhekc_38_ZZJOeFoUCb/s1600/IMG_4747.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWR6I33s-wFeiiWrBWAJnNfKaJ0bus-2OPYrngMhXXBeXjnGa5swY9L9xFzLuRH12HAMKae6cga1Ci2NbPPBejgmmDRf2TmB3RoVy7ZnM5WQUyGSqsiL_YUFAWXhekc_38_ZZJOeFoUCb/s1600/IMG_4747.jpg" height="320" width="240" /></i></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkNiaurqZuVNkHwDNvRHs3232AqRUzF_SDWnoZPGBx9YFT0JPozm0t982MOubRB9v0w4KdlVwXYx7Xbyg0k-IFRR1Wwd0MIMiyY4G5pHA46EYMkpqxGsnmfraVle-mWbzfwyOfRwb6F_t/s1600/IMG_4746.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkNiaurqZuVNkHwDNvRHs3232AqRUzF_SDWnoZPGBx9YFT0JPozm0t982MOubRB9v0w4KdlVwXYx7Xbyg0k-IFRR1Wwd0MIMiyY4G5pHA46EYMkpqxGsnmfraVle-mWbzfwyOfRwb6F_t/s1600/IMG_4746.jpg" height="400" width="300" /></i></span></a><span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS21l8Fudp_hCzdjQq2QlteJ4AFPAfkvoIjq6nldO568PLXKHB8ib-3eqdZ_9lGz36HKUHnJsaAjnhiPTwUnU-psEZ41HyAj_HNHBvb9rr9mWAD7hrAIZ5IfsddZC3fmmAlrD0iu94IukH/s1600/IMG_4748.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS21l8Fudp_hCzdjQq2QlteJ4AFPAfkvoIjq6nldO568PLXKHB8ib-3eqdZ_9lGz36HKUHnJsaAjnhiPTwUnU-psEZ41HyAj_HNHBvb9rr9mWAD7hrAIZ5IfsddZC3fmmAlrD0iu94IukH/s1600/IMG_4748.jpg" height="320" width="240" /></i></span></a><span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Togliere la pelle alla salsiccia ed unirla alle verdure. Cuocere per alcuni minuti.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Remove the skin from the sausage and add it to the vegetables</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Cook all ingredients for some minutes.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Unire la carne e farla rosolare per circa 10 minuti da tutti i lati.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Versare tutta la bottiglia di vino rosso</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the beef and brown it for about 10 minutes on all sides.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour the whole bottle of red wine</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmMoRfaJvhyjA7jHH_fTij29J1ZGKGe-KlBqMJxl9gsh6Hfg85dutCpVi0WlFboU_lCtznl9MZtUVRY_crmM_DUPyufUDnajide9MMVFzBZx6-wx0u1VyTSfBQGSx-gY-6sIViTz3Z4Ngn/s1600/IMG_4750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmMoRfaJvhyjA7jHH_fTij29J1ZGKGe-KlBqMJxl9gsh6Hfg85dutCpVi0WlFboU_lCtznl9MZtUVRY_crmM_DUPyufUDnajide9MMVFzBZx6-wx0u1VyTSfBQGSx-gY-6sIViTz3Z4Ngn/s1600/IMG_4750.jpg" height="640" width="480" /></i></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Cuocere la carne a fuoco lento mettendo un coperchio per circa 3 ore girando di tanto in tanto</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Dieci minuti prima che finisca la cottura salare e pepare. Togliere l'alloro ed il rosmarino e con un frullatore ad immersione ridurre tutte le verdure in una crema. Fate restringere a fuoco vivo il liquido di cottura.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cook the meat over low heat for about 3 hours turning it occasionally. Put a lid on the pot.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ten minutes before the end of cooking add salt and pepper. With a blender reduce all the vegetables in cream and simmer over high heat in order to dry the cooking liquid.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNsdxpeVMIdJ6dBnyg7qACL5-hLbf__bNi7K6sfRXZ3XepXjRpG8YUW3oovKGrPFC-Zfmk1ARZj4bB9ud0vgtxmtuAx3lJH4c7Jz7-YlApx2-Q1KZZVZ_BE1JUOh7DJtZKiwF_VHrmR26k/s1600/IMG_4752.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNsdxpeVMIdJ6dBnyg7qACL5-hLbf__bNi7K6sfRXZ3XepXjRpG8YUW3oovKGrPFC-Zfmk1ARZj4bB9ud0vgtxmtuAx3lJH4c7Jz7-YlApx2-Q1KZZVZ_BE1JUOh7DJtZKiwF_VHrmR26k/s1600/IMG_4752.jpg" height="320" width="240" /></i></span></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8WjcPRFzffcy872j3jYqWUJEpgJR0m58cFiMbcZHudUw2dOkKm4kEp1mI9d6MvEnyd6mQ6tjRfPPpx-I0t766P-LQZidmwFwtlcNMpvr9G8NzhsbZyOWl32_fcUlI_NpZmLAtIAfHGMoy/s1600/IMG_4756.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8WjcPRFzffcy872j3jYqWUJEpgJR0m58cFiMbcZHudUw2dOkKm4kEp1mI9d6MvEnyd6mQ6tjRfPPpx-I0t766P-LQZidmwFwtlcNMpvr9G8NzhsbZyOWl32_fcUlI_NpZmLAtIAfHGMoy/s1600/IMG_4756.jpg" height="320" width="240" /></i></span></a><span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Questo piatto l'ho accompagnato con della buona polenta calda</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">As side dish I prepared a good warm corn mush </span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12607049681945268459noreply@blogger.com10tag:blogger.com,1999:blog-5747931364550131423.post-71240271719280816012014-01-18T15:33:00.000+01:002014-01-18T15:33:20.678+01:00BACCALA' FRITTO IN SALSA DI POMODORO CON CIPOLLE<div class="separator" style="clear: both; text-align: center;">
<span style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>FRIED SALTED CODFISH IN TOMATOES AND ONIONS SAUCE.</i></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Thanks God it's Saturday! Ho avuto una settimanina da dimenticare. Ogni giorno era un turbinio di cose da fare, riunioni dove andare, uffici statali con relative code di ore, mini trasloco...Insomma devo dire che questo vortice non mi ha permesso di pensare ai miei amici, al mio blog, alla mia cucina ed alle ricette che ho in mente. Inoltre il tempo meteo non mi ha aiutato. Escluso Mercoledì la pioggia è stata una compagna incollata al mio impermeabilone stagno che certo non ha giovato negli spostamenti in città...sempre ed esclusivamente con il mio scooter.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Anche il mio gironzolare al mercato è stato un offuscato sogno fatto con l'immaginazione. Presa dai tempi corti mi buttavo in un supermercato cercando di dar tempra in pochi minuti a ricette buone semplici e gustose....che riuscivano...ma ero io che ero stremata nel dover riprendere le foto, affamata con il fiato corto e dopo una giornata sotto l'acqua che francamente ti fa semplicemente sognare un buon brodo caldo con una pastina fine e con del grana buttato in abbondanza!</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Mi sono arresa ieri sera, avevo voglia di pesce, le pescherie erano chiuse e sono andata dal mio prediletto rivenditore di stoccafisso e baccalà in Piazza Scio dove non si sbaglia mai!</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ho comprato due bei pezzi di baccalà che sapevo già come cucinarli. Mi sono precipitata a casa, fradicia e felice di preparare questo piatto e di mettere le gambe sotto il tavolo ben sapendo che le mie ragazze erano a cena fuori insieme e che io e mio marito, davanti ad un buon bicchiere di vino bianco, ci saremmo seduti tranquilli e gaudenti di questo buon piatto.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredienti per 2 persone:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 2 pezzi di baccalà dissalato (400 gr)</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 bicchiere di farina</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 2 cipolle</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 spicchio d'aglio</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 200 gr. di polpa di pomodoro</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 bicchiere di vino bianco</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- prezzemolo ed olio EVO</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients for 2 people: </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- 2 pieces of desalted and soaked cod (400 gr) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- 1 glass of flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- 2 onions </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- 1 garlic's clove </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- 200 gr. of chopped tomatoes </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- 1 glass of white wine </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- Parsley and extra virgin olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Infarinare il baccalà e scaldare l'olio in un una padella. Friggere fino a quando il baccalà risulti dorato.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dry the cod with a piece of kitchen paper, flour and fry it into a pan with hot EVO oil, until the cod will be golden.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Affettare le cipolle sottilmente e farle appassire in una padella con olio finchè risultino trasparenti.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Versare il bicchiere di vino bianco e farlo evaporare.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Aggiungere la polpa di pomodoro e cuocere per circa 10 minuti.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Unire i pezzi di baccalà fritti al sugo di pomodori e cipolle</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Slice the onions thinly, put the garlic's clove, make them ligthly fry until they will be transparent.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pour the glass of white wine and let it evaporate</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Add the tomatoes sauce and cook for about 10 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Combine the fried cod with the tomatoes sauce.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyx0CtJ2xkBIt91BJm-kbZSyk1lSWhULEXBUjdeFSx5Pn2tiALuE3WUrmDPiESZcSTWb5HeB6_aOGnJdUDJJcimSzXRqZLSv5ruSNDuwMUOSs9vhOj9Ddeu6lsJWYe1oZ3XiSSTrdznZt/s1600/IMG_4655.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyx0CtJ2xkBIt91BJm-kbZSyk1lSWhULEXBUjdeFSx5Pn2tiALuE3WUrmDPiESZcSTWb5HeB6_aOGnJdUDJJcimSzXRqZLSv5ruSNDuwMUOSs9vhOj9Ddeu6lsJWYe1oZ3XiSSTrdznZt/s1600/IMG_4655.jpg" height="400" width="300" /></i></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Mescolare bene, i pezzi di baccalà dovranno sfaldarsi</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix well, in order to break the cod in chips</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimHOJr0-IOg2cu_B56u8ezstvZCJdI_M4Dwqa0-6jo98AuVtswWgAiuv6_8WXEqtApcYhal3l6wCubJNj1swPUGPn6wW8DEfAM04QdIiacmldP1IUh-jYx_feqcWFmVeyXmTJd_OvM7-WR/s1600/IMG_4659.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimHOJr0-IOg2cu_B56u8ezstvZCJdI_M4Dwqa0-6jo98AuVtswWgAiuv6_8WXEqtApcYhal3l6wCubJNj1swPUGPn6wW8DEfAM04QdIiacmldP1IUh-jYx_feqcWFmVeyXmTJd_OvM7-WR/s1600/IMG_4659.jpg" height="400" width="300" /></i></span></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9paW8shV0vEtZJRhaLEljnwCRv5yCwoZa3DyDPtNB5VcmfvufCfOaJErbqI2drXcKTaBR2OAH-MKgwSomCzuJQwU1A2kDsVgVFnvwIYgxtg4YuK8QODB1-f1dA9TMV89Vw3MRSy66ym2Q/s1600/IMG_4660.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9paW8shV0vEtZJRhaLEljnwCRv5yCwoZa3DyDPtNB5VcmfvufCfOaJErbqI2drXcKTaBR2OAH-MKgwSomCzuJQwU1A2kDsVgVFnvwIYgxtg4YuK8QODB1-f1dA9TMV89Vw3MRSy66ym2Q/s1600/IMG_4660.jpg" height="400" width="300" /></i></span></a><span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Cospargere una manciata di prezzemolo tritato</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Spread a handful of chopped parsley</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12607049681945268459noreply@blogger.com7tag:blogger.com,1999:blog-5747931364550131423.post-55405089844812562742014-01-10T17:30:00.001+01:002014-01-11T00:07:55.028+01:00SPAGHETTI QUADRATI AI FRUTTI DI MARESQUARED SPAGHETTI WITH SEAFOOD SAUCE<br />
Dopo tanto salmone affumicato, dopo arrosti e carrè di maiale, dopo bolliti misti, zamponi e lenticchie finalmente ho aspettato il martedì per spingermi al mercato e vedere di comprare qualcosa che già avevo in mente.<br />
I frutti di mare sono sempre per me una gran delizia.....mi piacciono e si accoppiano benissimo proprio con tutto: dalla pasta al riso, dai legumi ai cereali ed addirittura come zuppa su crostoni di pane abbrustoliti e sfregati con l'aglio.<br />
E' pur vero che il piatto principe della cucina italiana sono gli spaghetti che se accompagnati con un buon sugo di mare raggiungono quell'eccellenza da 1 posto.<br />
Devo ammettere che è da un bel po' di tempo che non mangio più gli spaghetti ai frutti di mare e quindi presa da una voglia inenarrabile, mi sono buttata con una certa smania al banco del pesce ed ho "pescato" qua e là quello che mi serviva per un buon piatto di spaghetti quadrati con queste prelibatezze.<br />
Qualche moscardino, mezzo chilo di vongole, mezzo chilo di muscoli e dei gamberetti hanno reso davvero tanto per creare una delizia che ben si amalgamava con la pasta, insomma alle 8.30 del mattino mi immaginavo e pregustavo già quella che sarebbe stata la nostra cena.<br />
E' andata benissimo e tutti hanno goduto un piatto semplice, fatto di cose buone che ci ha fatto ritornare alla vita normale dopo le fatiche culinarie delle festività natalizie<br />
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Ingredienti per 4 persone:<br />
- 4 piccoli moscardini<br />
- 500 gr. di muscoli<br />
- 300 gr di gamberetti<br />
- 500 gr. di vongole veraci<br />
- 2 pomodori ramati maturi<br />
- 1 spicchio d'aglio, peperoncino, una manciata di prezzemolo tritato<br />
- Olio Evo<br />
- 1 bicchiere di vino bianco<br />
- 320 gr. di spaghetti<br />
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Ingredients for 4 people:<br />
- 4 little octopus<br />
- 500 gr. mussels<br />
- 300 gr. shrimps<br />
- 500 gr. clams<br />
- 2 ripe red tomatoes<br />
- 1 garlic clove, a pinch of chili pepper, a handful of chopped parsley<br />
- EVOO<br />
- 1 glass of white wine<br />
- 320 gr. spaghetti<br />
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Pulire accuratamente i muscoli, spurgare le vongole in acqua e sale per circa 2 ore e fare aprire separatamente entrambi i frutti di mare.<br />
Togliere i gusci alle vongole ed alle cozze<br />
Tenere da parte l'acqua dei muscoli filtrandola.<br />
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Clean the mussels carefully washing them several times. Let drain the clams in salted water for about 2 hours and then let them open in two different pots separately.<br />
Remove the shells to mussels and clams.<br />
Filter the mussels water and keep it aside.<br />
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In una padella capiente mettere l'aglio, 5 cucchiai di olio EVO ed il peperoncino e soffriggere per qualche minuto<br />
Aggiungere i moscardini tagliati a pezzi e cuocerli in padella per circa 15 minuti versando il bicchiere di vino ed i pomodori a pezzetti. Mescolare bene.<br />
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In a large pan put the garlic clove, 5 tablespoons of extra virgin olive oil and chili pepper and fry for a few minutes.<br />
Add the octopus cut into pieces and cook it for about 15 minutes pouring a glass of wine. Cut the tomatoes into cubes and put them together with the octopus. Mix well.<br />
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Bollire gli spaghetti</div>
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Boil the spaghetti</div>
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Nel frattempo aggiungere le cozze, le vongole e un bicchiere di acqua delle cozze e cuocere per altri 5 minuti.</div>
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In the meanwhile add the mussels, the clams and a glass of mussels' water and cook for other 5 minutes.</div>
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Scolare gli spaghetti al dente trattenendo un bicchiere di acqua di cottura ed aggiungerli al sugo di mare </div>
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Cospargere con prezzemolo tritato fresco.</div>
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Drain the "spaghetti al dente", keeping aside a glass of their cooking water. Add them to the seafood sauce.</div>
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Sprinkle with a handful of chopped parsley.</div>
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<br />Anonymoushttp://www.blogger.com/profile/12607049681945268459noreply@blogger.com12tag:blogger.com,1999:blog-5747931364550131423.post-85439017155225531702014-01-05T16:04:00.001+01:002014-01-05T16:04:48.630+01:00CARPACCIO DI FILETTO CON CREMA DI GORGONZOLA E NOCI<span style="font-family: Arial, Helvetica, sans-serif;"><i>BEEF TENDERLOIN CARPACCIO WITH GORGONZOLA CREAM AND WALNUTS</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Dopo tanti giorni trascorsi in cucina in questo ultimo periodo...devo ammettere che per almeno un bel po' preparerò piatti semplici che non richiedano un certo impegno e sopratutto leggeri.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Abbiamo fatto fuori un po' di avanzi dell'ultimo dell'anno ma quello che non siamo riusciti a far fuori erano le noci che avevo in quantità industriali.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Questo piatto così tanto amato da Giulia e cassiato totalmente da Francesca che (non ama il gorgonzola) ha fatto sì che mi ritrovassi a fare una semplice hamburger al rosmarino tritato per lei e per noi questo delizioso carpaccio di filetto al gorgonzola nel quale la scarpetta, con un buon pane croccante, è stato il protagonista vero del piatto.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Semplicissimo, da prepararsi, gustosissimo e, al di là del gorgonzola che non è un formaggio non tanto magro, l'ho diluito con del latte parzialmente scremato invece della panna liquida, con il mini pimer ho fluidificato il tutto in modo che una volta posato sulla carne son si solidificasse.....ed il risultato è una cremina al gorgonzola che oltre a coprire un piatto di carne sarebbe stato anche il giusto accompagnamento per una polenta, o della pasta.....</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Finalmente sono riuscita in parte a dar fondo alla mia riserva di noci e come per incanto questo piatto è stato il giusto equilibrio gustoso dopo le cene e pranzi festivi. Ottimo e se accompagnata ad un insalata di valeriana fresca condita con solo olio e sale.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredienti per 3 persone:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 400 gr. di filetto di manzo affettato a carpaccio</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 100 gr. di gorgonzola cremosa</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 e mezzo bicchiere di latte parzialmente scremato</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Noci</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Sale (poco)</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients for 3 people:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 400 gr. Sliced beef tenderloin carpaccio</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 100 gr. creamy gorgonzola</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 and half a glass of semi-skimmed milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Nuts</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Salt (a little)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>In un piatto largo adagiare il carpaccio.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>In una padella antiaderente mettere il gorgonzola ed un bicchiere e mezzo di latte parzialmente scremato. A fuoco minimo scogliere il gorgonzola.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large plate lay the carpaccio.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">In a pan put the blue cheese and a glass and a half of semi-skimmed milk. Over low fire melt the gorgonzola with the milk.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieTPjxndaJDnyj9G6NqbJ8i043PIkqXqKibcvEUnrfSq_KWdzbmqIGMi2b9H9BhiPu7sEgqYVTcfVYP_5uiHc7v8yQsS0mjroYwGDwSHuu4DG8ilki12HCwyJLpLtEP25LGWFVXtngp5o_/s1600/IMG_4493.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieTPjxndaJDnyj9G6NqbJ8i043PIkqXqKibcvEUnrfSq_KWdzbmqIGMi2b9H9BhiPu7sEgqYVTcfVYP_5uiHc7v8yQsS0mjroYwGDwSHuu4DG8ilki12HCwyJLpLtEP25LGWFVXtngp5o_/s320/IMG_4493.jpg" style="cursor: move;" width="240" /></i></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT_VXhjPD5zaTnZ60rfC7pMJcNa5qKHdGctkktkEwaUDVMkNO9PFt4cIb-4UjtaI2mXIo3KcIV44dxUtcQz8Tk0tMQl_xAFRPnt9t8YZNBUtkXfrhTXqGYxllPPQSieDNuQv6vMVFipInK/s1600/IMG_4492.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT_VXhjPD5zaTnZ60rfC7pMJcNa5qKHdGctkktkEwaUDVMkNO9PFt4cIb-4UjtaI2mXIo3KcIV44dxUtcQz8Tk0tMQl_xAFRPnt9t8YZNBUtkXfrhTXqGYxllPPQSieDNuQv6vMVFipInK/s400/IMG_4492.jpg" width="300" /></i></span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Con un mixer creare una crema uniforme</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Make a cream with a blender</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Adagiarla sul carpaccio ed unire le noci sgusciate</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour the cream on the carpaccio and add walnuts</span><br />
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Anonymoushttp://www.blogger.com/profile/12607049681945268459noreply@blogger.com12tag:blogger.com,1999:blog-5747931364550131423.post-21054285399044336072013-12-31T11:07:00.000+01:002013-12-31T11:07:47.771+01:00BUON ANNO!HAPPY NEW YEAR!<br />
Un nuovo anno sta per iniziare ed i buoni proponimenti sono tanti. Dell'angelo che c'è in me ;-) ... nel 2014 sicuramente sarò più buona, sarò più paziente con i miei cari, non manderò a quel paese coloro che nel traffico guidano con il telefonino, sarò più tranquilla con i proprietari dei cani che non raccolgono i loro bisogni, sarò un angelo con chi mi sposta il mio motorino da 70 Kg sulle strisce pedonali con rischio multa per me per far spazio ad una moto BMW R1200 in centro città... Sarò un angelo migliore di quello che era in me nel 2013!! Proponimenti di bontà per un anno nuovo...speriamo che le buone maniere e la buona educazione siano le regole fondamentali anche nel mio prossimo vicino, per crescere e diventare delle persone migliori.<br />
Per la cena di Capodanno sono felice di darvi qualche anticipazione....<br />
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Ecco alcuni antipasti che preparerò......oltre alle usuali tartine al salmone.....<br />
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Grissini di Grano Arso con culatello di Zibello<br />
Breadsticks with Culatello di Zibello (Culatello is a kind of prosciutto, the best one in Italy. Zibello is a a village close to Parma)<br />
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Uova di lompo rosse e nere, uovo sodo e prezzemolo da mettere su tartine imburrate<br />
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Lumpfish red and black eggs with parsley and hard boiled egg to put on butter canape.<br />
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Antipasto tiepido di carciofi al vapore e gamberetti conditi con prezzemolo tritato ed olio EVO e qualche goccia di limone biologico.<br />
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Lukewarm appetizers with steamed artichokes and prawns seasoned with chopped parsley, EVOO and some drops of biological lemon.<br />
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Salmone Gravlax su letto di finocchi crudi con melograno e finocchietto fresco, condito con olio Evo e succo di lime.<br />
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Gravlax salmon on raw fennels salad with pomegranate and dill, seasoned with Extra virgin olive oil lime juice and pepper.<br />
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Pannocchie, gamberi, scampi e muscoli cotti al vapore da gustare con olio e limone emulsionato al gusto delicato di pepe rosa<br />
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Steamed squills, shrimps, scampi and mussels with an emulsion of EV olive oil and lemon with some grated colored peppers.<br />
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<br />Anonymoushttp://www.blogger.com/profile/12607049681945268459noreply@blogger.com2tag:blogger.com,1999:blog-5747931364550131423.post-37880729727118171102013-12-29T15:48:00.001+01:002013-12-29T19:59:17.199+01:00POLPETTE IN SALSA VEGETARIANA<span style="font-family: Arial, Helvetica, sans-serif;">MEATBALLS WITH VEGETABLES SAUCE</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Il giorno di Natale è bello ed ogni anno lascia stupendi ricordi differenti da quello precedente. Saranno anche i regali che cambiano, sarà anche il menù che cambia...ma ogni Natale è diverso ed a me personalmente lascia sul mio viso un bel sorriso.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Una nonna di 88 anni felice (l'ultima rimasta) di essere ancora in famiglia, e spero per moltissimi anni, non ha davvero prezzo, vedere le mie ragazze scartare i doni sotto l'albero come se fossero ancora bambine, vedere una nuova famiglia con un nipote sposato da pochi mesi con una moglie bellissima, stare con mia cognata che adoro e con mio fratello che amo, e poi ancora Francesca, mia nipote alla quale voglio un bene enorme.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Come per tutte le donne di questo mondo il Natale ed i giorni precedenti sono fondati su "nano secondi" assolutamente utili a costruire un bel Natale. Regali, fiocchi e nastri, biglietti, carta da regalo e menù da inventare, giostrare e costruire. Piatti sottopiatti posate e bicchieri, il pane..piccolo, medio, normale ed aromatizzato..... E poi il dolce, che io personalmente non amo, che non sono capace a prepararlo e che me lo portano bell'e fatto del quale ne assaggio una briciola e non ne sono giudice! Mamma mia che lavorone! E' un susseguirsi di cose da fare nel quale l'organizzazione è il miglior aiuto.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Personalmente ho un quadernetto in cui annoto tutte le cose da fare, come farle, cosa ho e cosa mi manca: tutto sott'occhio e tutto in un battibaleno. Non voglio tablets, smartphones e computers. Tutto deve essere scritto di mio pugno perchè poi, di anno in anno mi rimane e lo ripongo nel cassetto dei ricordi.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Stanca ma felice mi sono ritrovata a ieri ed oggi.... Venerdì al lavoro e Sabato giornata come ogni Sabato con un'oretta in più sul sonno.Un' oretta in più è una gran bugia! Mi sono svegliata alla 11 con l'affanno come se nessuno avesse da mangiare. Allora doccia veloce, un po' di trucco senza tanti riguardi e sono schizzata a far la spesa..... ed ho preparato, senza impegnarmi troppo delle polpettine di carne in umido senza sugo pomodoro accompagnata da un'insalata di valeriana e pomodorini camone!</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Scarpetta finale con ciabatta di grano duro croccante!</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Per il preparato di polpette andare al mio link:</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><a href="http://lamammacuoca.blogspot.it/2013/05/polpette-di-carne-con-riso-basmati.html">http://lamammacuoca.blogspot.it/2013/05/polpette-di-carne-con-riso-basmati.html</a></i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>La ricetta di oggi fatta con sole verdure e senza aggiunta di sugo di pomodoro risulta molto saporita e molto leggera inoltre nell'impasto delle polpette ho variato la mortadella con 150 gr. di ricotta.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredienti per 4 persone:</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 500 gr. di carne</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 150 grammi di ricotta</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>-1 uovo</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 manciata di parmigiano grattugiato</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 ciuffo di prezzemolo tritato</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 manciata di pane grattato</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 spicchio di aglio tritato</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Sale e pepe</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Per il sugo:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 2 gambi di sedano</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 cipolla grossa</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 carota</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 spicchio d'aglio</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 2 rametti rosmarino</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- mezzo bicchiere di vino bianco</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- buccia di limone grattugiata</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Olio EVO</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For the preparation of meatballs go to my link:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">http://lamammacuoca.blogspot.it/2013/05/polpette-di-carne-con-riso-basmati.html</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Today's recipe is made only with vegetables and no added tomato sauce it is very tasty and also very light. Furthermore I changed the dough putting the ricotta cheese instead of mortadella. The result is that the dough is softer.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients for 4 people:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- 500 gr. meat</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- 100/150 grams of ricotta cheese</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- 1 egg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- 1 handful of grated parmesan cheese</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- Chopped parsley</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- 1 handful of breadcrumbs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- 1 clove of minced garlic, </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- Salt and pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For the sauce :</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- 2 stalks of celery</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- 1 large onion</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- 1 carrot</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- 1 clove of garlic</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- 2 sprigs rosemary</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- Half a glass of white wine</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- Grated lemon peel</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- Oil EVO</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Preparare le polpette che dovranno essere piccole affinchè si cuociano velocemente.</i></span></div>
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<i style="font-family: Arial, Helvetica, sans-serif;">Tritare grossolanamente tutte le verdure e soffriggerle con dell'olio EVO per qualche minuto.</i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Prepare small meatballs in order to cook faster.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Chop all vegetables roughly and sauté for a few minutes with EVOO .</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilEUKFqPW9OtyMnB-X2XIaGcM4bPuVZ_hg4GhJYHXkd9M55Jw4tFQmMpe3_UKFkKa2DARVU7MYC2rnfoYz9Mm1MVAULp5Oj68kyigMtUlViQu8op0VjTkNg-6delCs_WaMkhZrFm-QIRyg/s1600/IMG_4573.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilEUKFqPW9OtyMnB-X2XIaGcM4bPuVZ_hg4GhJYHXkd9M55Jw4tFQmMpe3_UKFkKa2DARVU7MYC2rnfoYz9Mm1MVAULp5Oj68kyigMtUlViQu8op0VjTkNg-6delCs_WaMkhZrFm-QIRyg/s400/IMG_4573.jpg" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCOlxZI9_te0lxMg9BBW4L59cUrNnCOD7_2zhIL9UBGsTWD-DQqX6GFJXmZeuVOfEQmHJ7Y0fSvDQ3tZ7H4qqtSIldYZqHAR49QwgFgfOEniw-IZDhHhYpcEme6Hc1x5xLZiDmu0UN8xg/s1600/IMG_4572.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCOlxZI9_te0lxMg9BBW4L59cUrNnCOD7_2zhIL9UBGsTWD-DQqX6GFJXmZeuVOfEQmHJ7Y0fSvDQ3tZ7H4qqtSIldYZqHAR49QwgFgfOEniw-IZDhHhYpcEme6Hc1x5xLZiDmu0UN8xg/s400/IMG_4572.jpg" width="300" /></a><i style="font-family: Arial, Helvetica, sans-serif;"><br /></i></div>
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<i style="font-family: Arial, Helvetica, sans-serif;">Unire le polpette e soffriggerle a fuoco vivace finchè non saranno dorate.</i></div>
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<i style="font-family: Arial, Helvetica, sans-serif;">Aggiungere mezzo bicchiere di vino bianco e far evaporare.</i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Combine meatballs and fry over high heat until they are golden brown .</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add half a glass of white wine and let it evaporate.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjybAEN3z9UJjo75JVc6GA6O3K-6qlbMQIios5Nv8wgQtpy9ljDhvdRBDCz7mlkq50kVIkU0vssHCVpz3q6x5iNY8EOfQ3ahH5OJ9Pyk7S_X4GqZBVx7JLuuUgAP6rMfN5eVrSGzoqHxZq-/s1600/IMG_4574.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjybAEN3z9UJjo75JVc6GA6O3K-6qlbMQIios5Nv8wgQtpy9ljDhvdRBDCz7mlkq50kVIkU0vssHCVpz3q6x5iNY8EOfQ3ahH5OJ9Pyk7S_X4GqZBVx7JLuuUgAP6rMfN5eVrSGzoqHxZq-/s400/IMG_4574.jpg" width="300" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLBFTqjDqSAygZjbbBMd3-exurXprT8jkqE-3Bwk37t18qvopnOZ3XelWD9qb-ldy7NEiWAwfUS9ieCDDhBzJUuGLsyhyphenhyphenMF4xmNRDfma8QbayUSq03PjxWKMfidGt1hf655qoRg3H7U8HZ/s1600/IMG_4577.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLBFTqjDqSAygZjbbBMd3-exurXprT8jkqE-3Bwk37t18qvopnOZ3XelWD9qb-ldy7NEiWAwfUS9ieCDDhBzJUuGLsyhyphenhyphenMF4xmNRDfma8QbayUSq03PjxWKMfidGt1hf655qoRg3H7U8HZ/s400/IMG_4577.jpg" width="300" /></a><br />
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<i style="font-family: Arial, Helvetica, sans-serif;">Mettere un coperchio e cuocere per circa 10 minuti.</i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Put a lid on the frying pan and cook for about 10 minutes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Trascorsi i 10 minuti togliere il coperchio e far asciugare il sughetto</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Past 10 minutes keep off the lid and let dry off the sauce over high heat.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtEv7NI8IdqceW-aPCLnELXCzszDb3ezQHGck4cXH3PwTlvOJ5H5lEoluz3OoVHH_2YsGoaCBtlo36L6nqWnmn2aeViKhwejtDHWWH88y-i1Dnun5EQnqHimfYFuuYiOzyY9hkys6XIKw/s1600/IMG_4581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtEv7NI8IdqceW-aPCLnELXCzszDb3ezQHGck4cXH3PwTlvOJ5H5lEoluz3OoVHH_2YsGoaCBtlo36L6nqWnmn2aeViKhwejtDHWWH88y-i1Dnun5EQnqHimfYFuuYiOzyY9hkys6XIKw/s640/IMG_4581.JPG" width="480" /></a></div>
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<i style="font-family: Arial, Helvetica, sans-serif; text-align: start;">Servire con un'insalata di valeriana e pomodoro camone...</i></div>
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<i style="font-family: Arial, Helvetica, sans-serif; text-align: start;">Serve with a salad of lettuce and tomato camone ...</i></div>
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Anonymoushttp://www.blogger.com/profile/12607049681945268459noreply@blogger.com10tag:blogger.com,1999:blog-5747931364550131423.post-9457174409109288482013-12-22T15:41:00.001+01:002013-12-22T15:41:19.332+01:00MEZZE PENNE ALL'ASTICE ..MENU' PREMIO<span style="font-family: Arial, Helvetica, sans-serif;">PASTA WITH LOBSTER SAUCE</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Era da tanto che Giulia e Francesca mi chiedevano di preparare le penne al sugo di astice. E' un lavorone, sotto certi aspetti, perchè, personalmente preferisco cucinare gli astici senza carapace, in quanto la pasta si gusta calda senza spolpare gli astici mentre le penne diventano una colla.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Occasione perfetta: la laurea di Francesca festeggiata in famiglia un po' in ritardo, unita al compleanno in Dicembre della mia 22enne alle porte felice dei risultati raggiunti e con tante speranze future.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Quindi "vessata" dal loro amore e dal loro desiderio per questo piatto delizioso sono andata al mercato ed ho comprato degli astici freschissimi.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Premetto proprio che è un menù premio... o un dono per le feste natalizie, perchè il portafoglio ne risente, ma non importa, succede sì...ma di rado ed allora godiamoci questa meraviglia come dono di un buon Natale!</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredienti per 5 persone:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 4 astici</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- polpa di pomodoro (attenzione non passata!)</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 spicchio d'aglio</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 5 giri d'olio extra vergine</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 bicchiere di vino bianco profumato (traminer o pigato)</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 cucchiaio di panna da cucina</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- peperoncino ed una manciata di prezzemolo</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients for 5 people:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 4 lobsters</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Tomato sauce (be careful not a tomatoes puree</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 clove of garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 5 rounds of extra virgin olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 glass of white wine scented ( Traminer or pigato) is my suggestion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 tablespoon heavy cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Chili and a handful of parsley</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Bollire gli astici in acqua bollente per soli 5 minuti</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Scolarli, farli raffreddare e mantenere l'acqua di cottura.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Put the lobsters in boiling water just for 5 minutes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Drain, cool them and keep their cooking water.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Spolpare gli astici con uno schiaccianoci ed immergere le carapaci nell'acqua degli astici. Creare un fumetto di astice che aiuterà la cottura del sugo.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Strip the flesh off the lobsters with a nutcracker and put carapaci into the water. Make a lobster broth that will help cook the sauce.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>In una padella soffriggere qualche minuto lo spicchio d'aglio con l'olio ed il peperoncino ed aggiungere la polpa di pomodoro. Versare un bicchiere di vino facendolo sfumare, ed un mestolo di acqua del brodo delle aragoste. Cuocere per circa 10 minuti.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Nel frattempo cuocere la pasta</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Infine aggiungere la polpa delle aragoste e cuocere per 5 minuti a fuoco vivace.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;">In a skillet sauté the garlic a few minutes with olive oil and red pepper and add the chopped tomatoes. Pour a glass of wine, let it evaporate, and a spoonful of lobster broth. Cook for about 10 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, boil the pasta</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">At last, add the lobster meat and cook for 5 minutes over high heat.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Scolare la pasta ed unirla al sugo di astice facendola saltare in padella per qualche minuto aggiungendo una manciata di prezzemolo tritato</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Drain the pasta and combine it with the lobster sauce pan-frying it for some minutes adding a handful of chopped parsley.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><i>BUON NATALE A TUTTI!</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">MERRY CHRISTMAS TO EVERYBODY!</span></div>
Anonymoushttp://www.blogger.com/profile/12607049681945268459noreply@blogger.com10tag:blogger.com,1999:blog-5747931364550131423.post-90965251756977016622013-12-17T16:25:00.003+01:002013-12-17T16:25:49.791+01:00INSALATA DI CARNE BOLLITA CON SPAGHETTI DI ZUCCHINI<span style="font-family: Arial, Helvetica, sans-serif;">Boiled meat salad with Zucchini spaghetti</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Il brodo si prepara di sovente in questa stagione. Mi piace perchè si possono immergere tante bontà delle nostre tradizioni culinarie italiane che fanno parte della nostra cultura e della nostra storia</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Mi piace perchè è "un acqua saporita" che ben si accoppia a zuppe di assoluto gusto ed è sempre un "must" per creare qualcosa di nuovo. </i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Tre ore di cottura in una pentola che ospita ingredienti di tutto rispetto: ottimi vegetali un pezzo di carne venata da fili di grasso e (secondo me) un buon fuoco lento che crea un borbottio che diventa una musica mentre si sprigiona un profumo fatto di cose buone e si attende la fine cottura.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Così è andata....Sabato sera alla fine abbiamo mangiato un buon piatto di tortellini in brodo, e un secondo di bolliti misti con salsa verde.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Spreco in cucina povertà vicina..... questo proverbio bisogna sempre prenderlo come esempio infatti</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>la carne avanzata che era piuttosto abbondante, l' ho riposta gelosamente nel brodo rimasto ed ho pensato di creare un piatto leggero per la Domenica a pranzo.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ho preparato un'insalata di carne bollita con spaghetti di zucchine saltati in padella qualche minuto ed in un battibaleno ho risolto il problema delle 4 bocche affamate che si sono spazzolate via tutto...</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>(Per fare gli spaghetti di zucchine o di carote ho un piccolo attrezzo che ho comprato recentemente che crea degli spaghetti di verdura bellissimi e di grande effetto la vende la Lurch. Se non avete questo attrezzo basta tagliarli a piccoli cubetti ed il risultato sarà perfetto lo stesso).</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ecco la ricetta:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredienti per quattro persone:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Carne bollita avanzata</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 4 zucchine</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- capperi</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- olive della riviera</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- prezzemolo</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 2 spicchi d'aglio</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- 1 limone</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- Olio, sale e pepe nero</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Tagliare la carne in piccoli pezzi e metterli in una ciotola.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Fare gli spaghetti di zucchini (o tagliarli a cubetti piccoli) metterli in padella con uno spicchio di aglio schiacciato e farli saltare per 3/4 minuti.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients for four people:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Boiled meat Advanced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 4 zucchini</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- capers</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Olives of the Riviera</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- parsley</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 2 cloves of garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- 1 lemon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Olive oil, salt and black pepper</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cut the meat into small pieces and place them in a bowl.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Make spaghetti of zucchini (or cut them into small cubes), put them in a pan with a clove of pressed garlic and sauté them for 3/4 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Aggiungere gli zucchini saltati alla carne insieme ai capperi, al prezzemolo tritato, alle olive della riviera, 1 spicchio d'aglio.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Condire il tutto con sale, olio, pepe il succo del limone e del buon olio extravergine d'oliva.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Add the sauteed zucchini to the meat and combine with capers, chopped parsley, olives of the Riviera, 1 clove of garlic.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Season with salt, oil, pepper, lemon juice and good Extra virgin olive oil. Mix well.</span><br />
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