Month: April 2011

Maccaroni in green sauce (Tortiglioni)

Maccaroni in green sauce (Tortiglioni) (serves 4) 11 ounces (320 gr.) macaroni (Tortiglioni) 3 small zucchini 2 spring onions 7.054 ounces (200 gr.) peeled beans 7.054 ounces (200 gr.) goat Robiola (or goat fresh cheese) 4 tablespoons heavy cream 4 tablespoons full fat milk ½ glass of dry white wine 1 bunch of basil olive oil 1 pinch of salt pepper Shell the beans. Put them in boiling water for a couple of minutes and peel them. Wash the zucchini, trim both ends and cut into sticks. Fry the onions in a saucepan with 3 tablespoons oil, add the white wine and stir. Combine the beans and zucchini and cook over medium heat for 7-8 minutes, adding a few tablespoons of water, if necessary. Cook pasta in salted water. Meanwhile, melt the Robiola in a large pot, add slowly cream and milk. Drain the pasta “al dente”, pour in the pan with the cream, add zucchini, beans and a pinch of salt. Add ground pepper and flavor with basil leaves. Serve hot.

Asparagus muffins

Asparagus muffins (12 muffins) 1 cup (125 gr.) all purpose flour 1/5 cup (50 gr.) full fat milk 1/5 cup (50 gr.) heavy cream 5.3 ounces (150 gr.) medium asparagus, trimmed 2 tablespoons (30 gr.) unsalted butter 2 tablespoons (30 gr.) grated Parmesan cheese 1 whole egg 1 generous teaspoon of instant yeast 1 pinch of salt butter for the mold flour for the mold Preheat the oven to 350°F.(180°). Trim the asparagus, removing the hardest parts. Put the asparagus to cook for 5 minutes in a pot, with lightly salted boling water. Drain them, let them cool and cut into chunks. Put the flour into a bowl and mix it with the egg, dissolve the mixture with the milk and heavy cream, then incorporate cooled melted butter, asparagus chunks, grated cheese, baking powder and a pinch of salt. Mix the dough and divide the mixture in 12 muffin buttered and floured molds 2.7 inches (7cm.) in diameter, filling them up to ¾. Bake for about 30 minutes. Remove the muffins from the oven and …

Honey goat cheese

Honey goat cheese (serves 4) 2 semi-seasoned goat cheese (Tomino) 4 slices of whole-wheat bread with sesame seeds 1 tablespoon (15 gr. peeled) hazelnuts 3 fresh thyme twigs 4 teaspoons of wildflower honey Heat the oven to 400°F. (200°). Cut the goat cheese in half horizontally. Chop the nuts roughly and toast for a few minutes in a pan. Wash and dry thyme. Spread a teaspoon of honey on each half of Tomino, sprinkle with a teaspoon of chopped nuts, flavor with a few leaves of thyme. Place the bread slices on a baking tray with baking paper. Place on each slice of bread the seasoned cut-in-half tomini. Bake in preheated oven for 7-8 minutes until the cheese starts to melt. Serve hot.

Vegetarian couscous

Vegetarian Couscous (serves 4) 1.4 cup (320 gr) whole-wheat couscous 1.35 cup (320 ml.) vegetable stock 12 cherry tomatoes 3 small zucchini 12 asparagus, medium size 2 celery stalks 2 teaspoons (10 gr.) parsley 2 teaspoons (10 gr.) mint 2 teaspoons (10 gr.) basil 6 tablespoons olive oil salt Prepare the vegetable stock and keep it lukewarm. Put the couscous in a salad bowl, and pour a little bit of broth and start shelling the couscous with the hands. Put the bowl with the couscous on top of the pot with the broth covering it with a plate in order to let the cooking continue. Repeat this procedure 3 times until the broth is used. Add to the mixture 3-4 tablespoons of oil, stir thoroughly and put aside. Clean the parsley, basil, and mint and chop the leaves roughly. Trim and clean the celery, tomatoes, zucchini, and asparagus and cut them to very small pieces. Unify the couscous, the herbs and the vegetables in a large bowl, season with salt, add 2 tablespoons of oil, …

Halibut fillets “with overcoat”

Halibut fillets “with overcoat ” (serves 4) 4 halibut filets, approximately 7.05 ounces (200 gr). each 15.8 ounces (450 gr.) Pachino tomatoes 2 tablespoons (30 gr.) capers from Pantelleria 5.2 ounces (150 gr.) olives Taggiasca, pitted 2 garlic cloves 2 tablespoons of olive oil 4 tablespoons of breadcrumbs 1 teaspoon ground chili 1 teaspoon of dry oregano Clean and cut the tomatoes in slices, remove the seeds and drain their water. In a large saucepan let burnish the oil and crushed garlic (which has to be removed in the end) add the tomatoes, capers, olives and fish filets. Cook on low heat for about 5 minutes and add a little bit of water, if necessary. Turn the fish delicately with a scoop, being extremely careful not to crush or break them and complete the cooking (the duration of the cooking can vary, based on the size of the filets). In another pan leave the breadcrumbs to toast with the chili and oregano. Sprinkle the filets with the breadcrumbs mixture and serve.

Small strawberry bavarian creams

“Per capire che una risposta è sbagliata non occorre una intelligenza eccezionale, ma per capire che è sbagliata una domanda ci vuole una mente creativa”. La riflessione sia teorica sia pratica su qualsiasi professione che preveda la proposizione di domande e includa la prerogativa di attendere, o addirittura pretendere, delle risposte deve tenere conto della verità custodita in questa massima. tratto da L’arte del dubbio di Gianrico Carofiglio Piccole bavaresi di fragole (per 4 – 5 persone) 400 gr. di fragole al netto del peso (senza foglioline verdi) 50 gr. di zucchero a velo 2 dl. di panna fresca 4 cucchiai di rhum 12 gr. di gelatina in fogli 4 – 5 fragole zucchero a velo Small strawberries bavarian creams (serves 4-5 ) 14 ounces (400 gr.) strawberries (without green ones) + 4 or 5 to garnish ½ cup (50 gr.) powdered sugar + more to dust 0.846 cup (200 ml.) heavy cream 4 tablespoons of rhum 0.4 ounce (12 gr.) isinglass (gelatin sheets) Soften isinglass in cold water. Clean and wash the strawberries quickly …

Verres de fraises

Verres de fraises (serves 4-6) 1.763 pound (800 gr.) strawberries ½ weak ounce (12 gr.) isinglass (Gelatin sheets) 1 very generous cup (150 gr.) powdered sugar 5 tablespoons (75 ml.) heavy cream Cream 1.4 tablespoon (20 gr.) unsalted shelled Pistachio Soak the gelatin sheets in cold water. Quickly wash and cleanse the strawberries under water and cut into small pieces. Mill with sugar and pass the mixture through a strainer. Bring the strawberry sauce to boil, stirring constantly, add the well-wringed isinglass to the cream and cook for another minute to dissolve the gelatin entirely and stir the mixture. Remove from heat, let cool and pour into 4 tumbler glasses. Allow to cool and put in the refrigerator for 3 hours. Just before serving, whip the cream, fill the glasses to your preference and sprinkle the surface with the chopped pistachios. Keep in refrigerator up until you serve.

Raviolocchi from Campania

  Raviolocchi from Campania (serves 4) ½ kilogram (500 gr.) potatoes 2 cups (250 gr.) soft-wheat flour type “0” 3 egg yolks 1 tablespoon olive oil 1 generous pinch of salt 1 egg white For the filling ½ kilogram (500 gr.) spicy pork sausage 3 bundles of broccoli rabe 2 garlic cloves 4 tablespoons of olive oil chili peppers (optional) salt For the sauce ½ kilogram (500 gr.) fresh tomatoes 5 tablespoons olive oil salt 10 basil leaves Prepare the filling. Peel the broccoli rabe, removing stems and damaged leaves. In the meantime, put the sausage in a pan and cover entirely with water. After about 10 minutes, prick the sausages with a fork so that excessive fat exits and cook for 5 minutes. Eliminate all the water formed and, in the same pan, add 2 tablespoons of oil, a clove of crushed garlic and let cook slowly for about 10-15 minutes. In a separate pan, brown the other garlic clove with the remaining oil , add the broccoli rabe, add salt and cover with …

Aperol Spritz on the beach

Aperol Spritz on the beach (For 8 shot glasses: width 1.57 inches (4 cm.) in diameter – Height 2.55 inches (6,5 cm) 0.84 cup (200 ml.) Aperol 0.63 cup (150 ml.) Prosecco 0.21 cup (50 ml.) Tonic water 0.2 ounces (8 gr.) isinglass 1 untreated orange Put the isinglass in cold water to soften. In the meantime prepare the cocktail. As soon isinglass is softened, wring, and put it in a little pot with the cocktail. Leave on low heat for a few moments until it is entirely melted. With the help of a funnel put the content in the shot glasses, leave them to cool down in room temperature for about 10 minutes and eventually put the glasses in the fridge for about 6-8 hours (otherwise over night). Before serving, cut the orange in slices and make out of them 8 little pieces to put on the shot glasses.

Small fava beans olives

Small Fava beans olives (serves 6) 1 pound (500 gr.) fresh shelled beans 2 spring onions 2 whole eggs 2 tablespoons breadcrumbs 3 tablespoons of grated Pecorino (or Parmesan) cheese all purpose flour 1 bunch of thyme 1 bunch of mint salt pepper olive oil for frying Shell the beans. Blanch in boiling water for a couple of minutes, then cool in cold water and peel them. Put the shelled beans again in boiling salted water for several minutes, until they are soft. Clean the spring onions and chop them. Put the beans and onions in the mixer and blend until you obtain a smooth puree. Season with salt and pepper and add the eggs one at a time. Add the finely chopped herbs, breadcrumbs and grated cheese and if necessary, a little bit of white flour to thicken the mixture. Shape into tiny meatballs (a little bit bigger than an olive), flour them and fry them shortly in a pan with hot plenty olive oil. Serve immediately.