29 April 2017 // flaviabi // No Comments
For 4 people
1 roll of puff pastry
3 zucchini
1 onion
6/8 pumpkin flowers
Fresh ginger
250 gr. Ricotta cheese
2 eggs
5 slices of Emmental
Extra virgin olive oil
Wild Mint
salt
Chili pepper
Cut the zucchini into strips, cut only the green outside and keep the pulpapart. Soak in a pan with oil,
finely chopped onion, add the zucchini fillets, a generous grated ginger and wild mint and bake with
brilliant fire for about 8-10 minutes, keeping the zucchini crispy. In a bowl put the ricotta cheese with
the two eggs, the zucchini pulp, salt and chili pepper and grind it all. Place the puff pasty in a baking
tray and place the flowers, add the slices’ cheese and cover with cooked zucchini then spread with ricotta
cream. Cook in the oven at 200 ° for 15 minutes covered with aluminum paper, then open and finish cooking
for another 20 minutes.
Category Le verdure | Tags: cheese,ITALIAN FOOD,ricotta,zucchine | No Comments
27 March 2017 // flaviabi // No Comments
The original recipe wants dry fava beans, but I could not resist to the spring and I used fresh ones: so arm yourself with patience and start to peel!
400 grams of fresh fava beans
400 gr of wild chicory
1 clove of garlic
3 spring onions
Chili pepper
White wine
In a pan with extra virgin olive oil, put fresh onions cut into strips, saute’ slightly and add the shelled beans. Season with salt and pepper and cook for about half an hour, adding hald glass of hite wine and hot water if needed. Blanch the chicory in salted water, when it is cooked, drain and squeez. In a skillet with oil fry the garlic and saute’ the chicory, adding salt. Ready to bring to the table: blend half beans, create a nest with the chicory and put , in the center, the mashed beans, and whole beans to the side. In this case I added the Norcia ham, but also suggested with marinated anchovies.
Category Le verdure | Tags: chicory,cicoria,fava beans,fave,Flaviabi,ITALIAN FOOD,Top food,Umbria | No Comments
28 December 2016 // flaviabi // No Comments
… After the big meals we had during Xmas days we just nee a soup , not sad but brilliant and tasty:
for 4 people:
400 grams of Romani broccoli
1 spring onion
1 small potato
fresh ginger
pink pepper
salt
extra virgin olive oil
Chili pepper
Boil the broccoli in salted water for about 15 minutes. In a pan put a tablespoon of oil, the onion cut into strips, diced potatoes and a small piece of fresh ginger. Cook gently adding a bit of the cooking water broccoli. Now add the broccoli, cover with the cooking water, add salt and pepper and finish cooking for about 15 minutes. Blend all the ingredients and serve with pink pepper and a drizzle of olive oil.
Category Primi piatti: le zuppe | Tags: BROCCOLI CREAM,broccoli romani,ITALIAN FOOD,SOUP,zuppa di broccoli | No Comments
13 June 2016 // flaviabi // No Comments
You wil need:
1 portion of puff pastry
250 grams of pearl barley
1 egg
2 tablespoons grated Parmigiano cheese
100 gr . Ham
Oil
salt
chilli
Boil the spelt in salted water . Drain and when cold , add salt, oil , chilli, parmigiano e cubes of ham . Mix everything well. Cover the baking molds with the pastry , fill it with the mixture and bake at 180 degrees for 10 minutes . Now add a tablespoon beaten egg over each pie and finish cooking
Category Antipasti: vari, Le verdure | Tags: Parmesan,spelt.farro.parmigiano | No Comments
31 May 2016 // flaviabi // No Comments
Ingredients for 4 people:
300 gr. Of PASTA (see recipe here)
150 gr. zucchini
1 eggplant
1 onion
fresh ginger
Rosemary
White wine
Red peppers
Olive oil
salt
chilli
For the fondue:
cream
parmigiano
soft goat cheese
Cut the eggplant into slices ( 2 cm) and cook in oven at 200 degrees for about 10 minutes; remove from oven and still warm, season with olive oil, salt and pepper, and let stand covering them with plastic wrap. In a frying pan with olive oil, sauté the onion with grated fresh ginger; pour in the white wine and add the courgettes. Cook on a brilliant fire because the zucchini has to remain crispy. When cooked, add the rosemary and salt and chilly- Blend half the zucchini and add the puree to the others. Grill the peppers in oven until they become black. At this point, peel them and cut them into strips. Season with olive oil and salt. Prepare the fondue in “bagnomaria”, mixing cream, goat cheese and parmigiano, up to compose a liquid sauce, if necessary, add hot water. In a pot with salted water cook the pasta rectangles for about 5 minutes, drain and then start to prepare the cannelloni. At the center of the rectangle put the slice of eggplant, a generous tablespoon of zucchini and roll. Bake at 180 degrees for 8-10 minutes until the cannelloni become crispy and serve with cheeses’ fondue and fillets of peppers.
Category Le verdure, Primi piatti: pasta | Tags: aubergins,cannelloni,EGGPLANTS,melanzane,vegetables' cannelloni | No Comments
8 May 2016 // flaviabi // No Comments
Some guests at the Hosteria have particularly enjoyed the pasta we served , and then here we go with the recipe!
For 4 people
400 gr. Paccheri
250 gr. Mixed ricotta cheese (cow and sheep)
200 gr. Asparagus (in my case wild ones)
80 gr. Of smoked scamorza cheese
Basil (a lot!!!)
Marinated anchovies
Thyme
Garlic
White wine
Extra virgin olive Oil
Salt
Chili
Clean the asparagus until you reach the “tenacious”: cook in a pan with olive oil, garlic, salt and pepper and Cook, adding white wine. Tied together the hard parts of the asparagus and cook in salted water (add a glass of white wine!): you’ll use this water to boil the pasta. In the meanwhile the asparagus tips are cooked: Add ricotta cheese, thyme and basil, season with salt and pepper, add scamorza smoked cheese cut into small pieces and blend everything until you have created a cream … Suggestion: If the cream is too runny use the breadcrumbs. Boil the pasta 8 minutes and dry it, still hot (otherwise it will close) fill it with the cream of asparagus. Place them upright on a baking sheet and baked until golden brown. Create a sauce of basil, salt and olive oil working everything in a blender. At this point serve the pasta with basil sauce and marinated anchovies.
Category Primi piatti: pasta | Tags: asparagi selvatici,ASPARAGUS,crema di asparagi,delicious pasta,PACCHERI | No Comments
5 March 2016 // flaviabi // No Comments
For 4 people
8 thin slices of chicken breast
300 gr. Butter
chives
Spicy gorgonzola
corn flour
1 egg
Salt
Pepper
In a bowl, mix the butter with the gorgonzola and add chives, finely cut. Spread the mixture on the slices of chicken and roll up and fasten with a toothpick. Pass the rolls in beaten egg first and then in the cornmeal, seasoned with salt and pepper. Bake at 200 degrees for 20-25 minutes.
Category Secondi: carne | Tags: CHICKEN,gorgonzola,involtini,involtini di pollo,pollo | No Comments
20 January 2016 // flaviabi // No Comments
ingredients
8 eggs – 8 tablespoons olive oil – 8 tablespoons sugar – 16 tablespoons of flour ( in this case I used rice flour) 1 small glass of anisette and / or rum 1 grated lemon peel 1 teaspoon baking powder honey and alchermes to garnish
Work together the flour , baking powder , olive oil , lemon zest , sugar and liquor . Knead well for several minutes , to form a consistent dough. If necessary add a little ‘ flour or milk. .Let the mixture stand for about an hour . Heat a large pan with oil seeds . Take a spoonful of the mixture and dip it in hot oil . When they are puffed and golden extract them and place on a paper towel to dry. Season with alchermes or honey
Category I dolci | Tags: Carnevale,Carnival,carnival cake,dolci fritti,honey,miele,STRUFOLI | No Comments
30 December 2015 // flaviabi // No Comments
For 4 persons
4 slices of bread (preferably two or three days old)
4 artichokes
4 eggs
1lemon
Salt
Chilly
White wine
Garlic
Thyme
Parsley
Extra virgin olive oil
White flour
Wet the slides of bread into water and white wine, then pass them first into flour and then into beaten eggs and then fry, until crispy.
In a frying pan with olive oil and garlic, cook the artichokes cut into thin strips, add thyme and parsley, salt and pepper and cook adding some white wine. When almost cooked, add two beaten eggs and lemon juice. Do not coagulate the egg while cooking but let remain creamy and soft. Put this artichoke cream on fried bread and passed all in the oven (grill) for a few minutes .
Category Antipasti: vari | Tags: ARTICHOKES,carciofi,crostoni,crouton | No Comments
16 December 2015 // flaviabi // No Comments
450 gr. pumpkin
A glass of white wine
A medium potato, boiled (about 125 grams)
breadcrumbs
Half onion
a clove of garlic
Celery
Carrot
Abundant Parsley
Two bay’ leaves
Two sage’ leaves
chilli
1 black truffle
Extra virgin olive oil
Lemon zest
Fresh ginger
Honey flavored with onion
Dice the pumpkin and cook in the oven at 220 ° with water and wine with celery, carrot, onion, garlic, sage and bay leaf until soft (about 20-25 minutes), adding salt and pepper. When cooked, add the boiled potato, and then blend the whole (by removing the bay leaves) to create a puree. Now add the breadcrumbs to solidify the mixture, but please do not let it become a brick !!! Grate half of the truffle ( be generous) and add it to the pumpkin puree. Roll out the dough and prepared ravioli putting a teaspoon of mixture : make them small, so they are more and more appreciated. In a large skillet warm up the oil with garlic and let it heat and add the remaining grated truffle and mix well. Add with grated fresh ginger and lemon zest. Finely chop the parsley and when ravioli are cooked ravioli sauteè in this pan and season with pepper and the chopped parsley. Serve the ravioli with a drizzle of honey flavored with onion … ..BUONISSIMI!
Category Primi piatti: pasta | Tags: home made pasta,pumpkin,ravioli con la zucca,TARTUFO,TRUFFLE | No Comments
