Month: July 2011

Cold cream of zucchini soup

The desire for a short holiday with friends finds satisfaction in fresh and tasty food. The vegetable soups are ideal for a funny lunch with friends, or for a picnic (to be stored in the icebox). Soups are great to be tasted cold, especially if made the day before. Here a cold, easy and tasty creamy zucchini soup. Cold cream of zucchini soup (serves 4) 1.32 pound (600 gr.) zucchini 1 potato about 10.5 ounces (300 gr.) 1 shallot 4 cups ( 800 ml.) veggie broth ¼ cup (50 ml.) white wine ½ cup (115 ml.) heavy cream 5 twigs fresh oregano Wash, trim zucchini, wash, peel potato and dice vegetables. Peel and finely chop shallot. In large saucepan, let it burnish with oil and wine and cook gently for about 5 minutes. Add the vegetables, cook for 5 minutes, stirring frequently. Salt, add the fresh oregano leaves, washed and chopped (setting aside a few to garnish), pour the broth and bring to boil. Lower the heat and simmer gently, stirring occasionally, for about 30 …

Quinoa agrodolce con spiedini di gamberi

The small, round seeds of quinoa are full of nutritional properties, making a healthy, complete and balanced food, suitable as well for people with Celiac diseases, as gluten free. Quinoa can be simply eaten either dressed with olive oil , or a good choice for salads, sides or main courses. We decided, considering its versatility, to prepare a bittersweet recipe, wishing you like. Bittersweet quinoa with tails prawns kebabs (serves 4)   ¾ cup (120 gr.) quinoa 12 tails prawns (tail shells left on) 4 sweet small green peppers 4 tomatoes Pizzutello, (Sicily tomatoes) or 5.3 ounces cherry tomatoes 2 gold kiwi olive oil 3 drops tabasco pepper sauce 5 drops Worcestershire sauce salt coarse salt Rinse quinoa and place it in a pot with cold water. Bring to boil, add coarse salt, reduce heat and let simmer about 15 minutes. Drain quinoa and set aside to cool. Wash and simmer tomatoes in salted (coarse salt) boiling water about 30 seconds, peel them, remove seeds and cut in small pieces. Wash and trim green peppers, …

Spaghetti alla chitarra with pesto and red plums

Today, near Volpedo, the inauguration of the open market of the Coldiretti has developed, where individual farmers offered the best of the harvest of their fields. Among the many proposals, we were especially attracted by the small delicious, red plums. After tasting it, we decided immediately to their best use. A good plate of pasta is always nice. The fresh egg pasta is usually combined with classic sauces, but today, thanks to the plums, we dared a bit, adding their sweetness to the savory of pesto.   Spaghetti alla chitarra with pesto and red plums (serves 4) 11.2 ounces (320 gr.) spaghetti alla chitarra (Flat egg pasta) 4 red plums (about 1.4 ounces (40 gr.) each) 1 shallot 1 weak ounce (25 gr.) pine nuts 1 weak ounce (25 gr.) fresh basil leaves 20 twigs fresh marjoram 2.8 tablespoons (40 gr.) grated Parmesan cheese 2 tablespoons dry wine olive oil salt coarse salt pepper Wash and dry the fresh aromatic herbs leaves. With a sharp knife chop the pine nuts together with the erbs; collect …

Iced Cantaloup soufflé

I love soufflé, especially the chocolate one, but considering the season, we have thought to prepare a summer fruit taste. Easy to prepare, it is an alternative to the usual ice cream, iced soufflé is the dessert to taste the delicate flavor of the fruit during the hot summer evenings. Iced Cantaloup soufflé (serves 5 – Crème caramel moulds: Width 2.55 inches (6.5 cm.) – Height 2.16 inches ( 5.5 cm.) ½ Cantaloup melon (4 slices) ¾ cup (150 gr.) granulated sugar 2 egg whites 1 cup (200 ml.) heavy cream 3 tablespoons lemon juice Prepare the molds. Cut 5 strips of baking paper about 3.9 inches (10 cm.) in height, fold the stripes in half widthwise. Wrap 5 crème caramel molds with each strip to tower the edges about 0.6 inches (1.5 cm.) – 0.78 inches (2 cm.) and tie with kitchen string avoiding to open for the preparation?weight.?Cut the Cantaloup, remove seeds and obtein 4 slices from one half. Remove the peel, cut the pulp into pieces, add generous ½ cup (100 gr.) …

Parma ham and figs focaccia

Sweet or salty? The taste of figs can be combined with several flavors, from honey to chocolate, but the best way to celebrate, is combining it with the cold cuts. In this case we have prepared figs for a wonderful focaccia: greedy idea for a summer aperitif, with its sweet and savory flavors, enveloped in the fragrance of the cake. Parma ham and figs focaccia (serves 4) 2 ¾ cups (400 gr). all purpose flour 1.4 tablespoon (20 gr.) fresh yeast 1 generous cup (230 ml.) warm water + more to brush 1 teaspoon of salt 1 pinch of granulated sugar olive oil 3 dark figs 3 slices of Parma ham coarse salt 2 twigs fresh Rosemary To brush: 2 tablespoons olive oil 2 tablespoons water Dissolve the yeast in warm water. In a bowl, sift flour with sugar, add the yeast/water mix, salt, 4 tablespoons of olive oil and knead about 10 minutes. Cover with a towel and let rise somewhere warm for about an hour. Heat the oven to 350° F (180°). Wash, …

Smoked swordfish with mango and zucchini carpaccio

It is a habit saying that opposites attract ……… It does not not always happen in common life. It ‘s easier to happen in the kitchen. Different tastes, if properly combined, create harmony and balance, as smoked fish goes well with sweet fruit, in a vibrant colors and flavors dish. Smoked swordfish with mango and zucchini carpaccio (serves 4) 14.1 ounces (400 gr.) thin slices smoked sword fish 2 ripened mangoes 3 medium size zucchini 1 sprig of fresh mint olive oil 1 lime juice salt, if necessary Wash the mint leaves, dry them with paper towel and chop with fingertips. In a small bowl, collect 6 tablespoons of olive oil, mint and set aside. Wash, trim zucchini and peel mangoes. With a mandolin or potato peeler, shave fruit and vegetable into ribbons and divide onto plates together with slices of smoked sword fish. In a small bowl, wisk together the aromatic mint oil and the lime juice. Dress with the seasoning (add salt if necessary) and serve immediately.

Meat kebabs with nectarines

Meat kebabs: a good idea to consider lunch as a moment of joy and a great occasion to share with friends. Nectarines gold and zucchini deep green bring the sun in every dish, even in the easier to prepare. Meat kebabs with nectarines (serves 4) ½ kg. lean pork 4 small nectarines 2 small zucchini 1 carrot ½ stick di celery ½ onion 1 ½ cup (300 ml.) white wine 1 pinch of salt olive oil coarse salt herb chives to garnish Peel the onion and chop it finely. Trim the celery, the carrot and dice them. Cut the meet into regular pieces. In a bowl, collect the vegetables and the meat, add the wine, a pinch of salt, and marinade about 4 hours. Drain the chunks of meat from the marinade. Grease a pan with 4 tablespoons of oil and let the meat burnish about 5 minutes over medium heat. Wash the nectarines and without peeling, cut them into pieces. Wash and trim the zucchini, cutting into rounds. On 8 wooden skewers, arrange the …

Nectarines salad with legumes and Parma ham

The holiday desire sounds fitness and getting fresh. Without sacrificing taste and flavor, fruits and vegetables help us: their combination of freshness and lightness are the correct compromise. Colors and good smells in a light mix for summer. Nectarines salad with legumes and Parma ham (serves 4) 3 nectarines (peaches) 5.6 ounces (160 gr.) green beans 5.6 ounces (160 gr.) taccole (snow peas- white) 8.46 ounces (240 gr.) Parma ham, cut in thin slices 1 teaspoon poppy seeds 1 lemon juice olive oil salt some leaves of fresh baby spinach Wash, trim the legumes and cook in boiling salted water about 10 minutes. Then, drain them and place in a bowl with ice cold water. Wash the spinach leaves and set aside. Wash the nectarines and without peeling them, cut in thin wedges. In a small bowl whisk together olive oil with lemon juice and salt. Arrange on the plates the dried green beans and taccole (snow peas), the necatarines wedges and spinach leaves. Drizzle with the vinaigrette, sprinkle with poppy seeds, add Parma ham …

Blackberries yogurt ice cream

Finally after pressing requests, Aria has prepared the ice cream. Not too fat, because of fruit…… a soft flavour which takes you to the real taste, the one prepared by master ice cream men, where their ability, special and secret recipe and ingredients made the difference…… as in this occasion. Blackberries yogurt ice cream (serves 4 – Molds: Width 2.16 inches (5.5 cm.) – Height 3.14 inches (8 cm.) 2.64 ounces (75 gr.) blackberries ¾ generous cup (200 gr.) plain Greek yogurt ½ cup (100 ml.) heavy cream 1 tablespoon honey Wash quickly blackberries and dry them with a paper towel. With a fork, mash some of them and cut the remaining ones in half and set aside. In a large bowl, mix together the yogurt and honey until well combined. Place heavy cream in freezer for some minutes, then whip with electric whisks. Gently add whipped cream and blackberries to yogurt mixture. Pour it in 4 popsicles moulds, tapping down a few times to allow yogurt mixture to fully settle into mould. Deep inside …

Prawns whip with avocado mousse

This post is dedicated to our friend Alberto, traveler and sailor. Caribbean blue sea has inspired this recipe. We try to imagine the sunset, moored in the harbor while enjoying this exotic prawns whip with avocado mousse ………. at least, dreaming doesn’t cost anything. Prawns whip with avocado mousse (serves 4) 7.054 ounces (200 gr.) shelled prawns 2.46 ounces (70 gr.) fresh semi-salted soft cheese 2 ripened avocados 2 egg whites salt olive oil 1 lemon juice The waffles ¾ cup (100 gr.) spelt flour 3.7 tablespoons (55 ml.) water 2 tablespoons olive oil 1 pinch of salt 1 teaspoon mixed grains pepper, roughly chopped (black, white, green and pink grains pepper) Prepare the waffles. Heat the oven to 350°F (180°). In a bowl, mix the sifted flour with water, oil chopped pepper grains and a pinch of salt. Dump the mixture on a slightly floured surface and knead about some minutes. With a handle roll out the dough, cut in stripes about 0.393 inches in width and twist on themselves. Bake about 15 minutes, …