tag:blogger.com,1999:blog-16974608882650542032024-03-14T09:23:47.901+01:00Ricette BarbareThe Blog Since 2007Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.comBlogger578125tag:blogger.com,1999:blog-1697460888265054203.post-25631632597886730432023-08-13T18:51:00.004+02:002023-10-26T17:35:26.067+02:00Friggitelli peperoncini dolci in padella Friggitelli Peppers in a Pan<p></p><div style="text-align: justify;">Un contorno che ho imparato a cucinare con la ricetta della mamma di mio marito sempre presente sulle mie tavole d'estate e per il quale è fondamentale un buon pane come accompagnamento!</div><div style="text-align: justify;"><b style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;"><br /></b></div><div style="text-align: justify;"><b style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;">English version below</b></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhUKej19iwtMx0vN98Yy1rcXA_pp2twqzcqpE5kVXJMK6j2VmD33xS9JmPi51VN5dUGcft_XqfH3pyS0e10-bbGMNiRYcmgsqwlbgeYeIX-Tr38Y2ikb0_VkYwHvwjmew9RE_2F2Y1z82eFkNjlBpYvC7WFltKeqPSCJ8swFAf9a8fZwAfdvvUbotB2tBN/s4684/Friggitelli%20peperoni%20dolci%20in%20padella%20Ricette%20Barbare.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3150" data-original-width="4684" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhUKej19iwtMx0vN98Yy1rcXA_pp2twqzcqpE5kVXJMK6j2VmD33xS9JmPi51VN5dUGcft_XqfH3pyS0e10-bbGMNiRYcmgsqwlbgeYeIX-Tr38Y2ikb0_VkYwHvwjmew9RE_2F2Y1z82eFkNjlBpYvC7WFltKeqPSCJ8swFAf9a8fZwAfdvvUbotB2tBN/w640-h430/Friggitelli%20peperoni%20dolci%20in%20padella%20Ricette%20Barbare.jpg" width="640" /></a><p></p><div style="text-align: left;"><b>Sapore</b>: delicato e gustoso <br /><b>Complessità</b>: così semplici che più semplici non si può<br /><b>Dove l’ho trovato?</b> Ricetta di famiglia</div><p></p><div style="text-align: justify;">Una lista degli ingredienti davvero breve! Per preparare i friggitelli in padella vi occorreranno:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">1 kg di peperoncini dolci friggitelli</div><div style="text-align: justify;">2 spicchi di aglio</div><div style="text-align: justify;">olio extravergine d'oliva</div><div style="text-align: justify;">sale</div><div style="text-align: justify;">basilico</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Se avete la fortuna di trovare i friggitelli abbastanza piccoli, potete cucinarli interi. Se come me li trovate invece abbastanza grandicelli, dopo averli lavati accuratamente togliete il picciolo ed i semi interni.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In un largo tegame mettete a soffriggere i due spicchi di aglio, schiacciati. Quando saranno dorati, unite i peperoncini friggitelli, mezzo bicchiere d'acqua e cuocete a fuoco basso per circa 20 minuti coperto, mescolando di tanto in tanto.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Salate e portate a cottura (dipende dalla grandezza, potrebbero essere pronti o essere necessario ancora qualche minuto). A fine cottura unite foglie di basilico spezzettato.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Tutto qui! Pronti in tavola!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><b>Friggitelli Peppers in a Pan</b></div><div><br /></div><div>This is a simple and delicious Italian side dish that is perfect for summer. It is made with sweet peppers, garlic, olive oil, salt, and basil.</div><div><br /></div><div><b>Taste</b>: Delicate and flavorful</div><div><b>Complexity</b>:Very easy</div><div><b>Where I found it</b>: Family recipe</div><div><br /></div><div><u>Ingredients</u>:</div><div>1 kg of sweet peppers (friggitelli)</div><div>2 cloves of garlic</div><div>Extra-virgin olive oil</div><div>Salt</div><div>Basil</div><div><br /></div><div><u>Instructions</u>:</div><div>If the peppers are small enough, you can cook them whole. If they are larger, remove the stems and seeds after washing them thoroughly.</div><div>In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until softened, about 2 minutes.</div><div>Add the peppers and cook, stirring occasionally, for about 20 minutes, or until tender.</div><div>Season with salt to taste.</div><div>Just before serving, add the basil leaves.</div><div>Serve and enjoy!</div><div><br /></div><div>Tips:</div><div>Serve with crusty bread</div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><p></p>Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com1tag:blogger.com,1999:blog-1697460888265054203.post-73982141843567165952023-08-06T18:00:00.002+02:002023-10-26T16:42:50.900+02:00Hummus crema di ceci zucchine pistacchi Hummus with zucchini and pistachios<p style="text-align: justify;">Ho sempre cucinato l'hummus con la ricetta dello Chef Jean-Michel Albert Carasso, che trovate sul suo blog Cucinare lontano, ma volevo provare qualcosa di differente e quando Elena mi ha regalato le zucchine del suo orto (favolose!) ho colto l'occasione al volo per provare una variante davvero gustosa!</p><p style="text-align: justify;"><b style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;">English version below</b><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAus7wpjDEMOy4QVnFI94CvJtXKVevz-ULJv2MRmtsa1fZoahOQan7aMxWNH8iZvai4N24gwprsJ0QAMsRHV9J4iicR2dVSFNUEgxhGvRVMyRLH0ktIGcRkdvYx_AT3u-xaMwvEOwu4WC70tXBPiq-Ojhgrc9ePzMkqCSqd2Nu_tAw_tjg-nscxSuxSoZ/s4800/hummus%20ceci%20zucchine%20pistacchi%20ricette%20barbare.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4800" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAus7wpjDEMOy4QVnFI94CvJtXKVevz-ULJv2MRmtsa1fZoahOQan7aMxWNH8iZvai4N24gwprsJ0QAMsRHV9J4iicR2dVSFNUEgxhGvRVMyRLH0ktIGcRkdvYx_AT3u-xaMwvEOwu4WC70tXBPiq-Ojhgrc9ePzMkqCSqd2Nu_tAw_tjg-nscxSuxSoZ/w640-h460/hummus%20ceci%20zucchine%20pistacchi%20ricette%20barbare.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><b>Sapore</b>: delicato e molto piacevole <br /><b>Complessità</b>: nessuna difficoltà<br /><b>Dove l’ho trovato?</b> Chef Davide Campagna sito Cotto al dente</div><br /><div>Ho come al solito modificato un po' la ricetta, quindi per preparare questo hummus con zucchine e pistacchi vi occorreranno:</div><div><br /></div><div><div>250 g ceci già lessati, avendo cura di conservare un po' dell'acqua di cottura</div><div>250 g zucchine verdi</div><div>60 g di pistacchi sgusciati ed ancora un po' per terminare</div><div>olio extravergine d'oliva</div><div>Sale</div></div><div><br /></div><div>Quando i ceci saranno lessati, ma ancora tiepidi, togliete le pellicine: un trucco che ho imparato dallo <span style="text-align: justify;">Chef Jean-Michel Albert Carasso e che fa davvero la differenza!<br /><br />Tagliate a cubetti le zucchine e cuocetele in padella con poco olio per una decina di minuti. Salate.</span></div><div><span style="text-align: justify;"><br /></span></div><div><span style="text-align: justify;">Nel bicchiere del mixer riunite i ceci, i pistacchi sgusciati, le zucchine cotte, tre cucchiai d'olio extravergine d'oliva e tre cucchiai dell'acqua di cottura dei ceci, sale. Frullate.</span></div><div><span style="text-align: justify;"><br /></span></div><div><span style="text-align: justify;">Impiattate, versate un filo d'olio e decorate con altri pistacchi sgusciati.</span></div><div><span style="text-align: justify;"><br /></span></div><div><span style="text-align: justify;">Pronti in tavola! </span></div><div><span style="text-align: justify;"><b><br /></b></span></div><div><span style="text-align: justify;"><div><b><u>Hummus with zucchini and pistachios</u></b></div><div><b>Taste</b>: Delicate and very pleasant</div><div><b>Complexity</b>: No difficulty</div><div><b>Where did I find it?</b> Chef Davide Campagna, Cotto al dente website</div><div><br /></div><div>As usual, I have modified the recipe a bit, so to prepare this hummus with zucchini and pistachios you will need:</div><div><br /></div><div>250 g cooked chickpeas, taking care to keep some of the cooking water</div><div>250 g green zucchini</div><div>60 g shelled pistachios, plus a little more to finish</div><div>Extra virgin olive oil</div><div>Salt</div><div><br /></div><div>When the chickpeas are cooked, but still warm, remove the skins: a trick I learned from Chef Jean-Michel Albert Carasso that really makes a difference!</div><div><br /></div><div>Cut the zucchini into cubes and cook them in a pan with a little oil for about ten minutes. Season with salt.</div><div><br /></div><div>In the blender, combine the chickpeas, shelled pistachios, cooked zucchini, three tablespoons of extra virgin olive oil, three tablespoons of the chickpea cooking water, and salt. Blend until smooth.</div><div><br /></div><div>Serve, drizzle with a little oil, and garnish with more shelled pistachios.</div><div><br /></div><div>Enjoy!</div></span></div>Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com0tag:blogger.com,1999:blog-1697460888265054203.post-41236539910486642092023-07-23T18:29:00.002+02:002023-10-26T16:58:06.645+02:00Filetti di sgombro in umido Mackerel in tomato sauce<div style="text-align: justify;">Mio marito è un amante del pesce, in particolar modo del pesce azzurro, che a Trieste abbonda ed è sempre fresco, quindi sono alla costante ricerca di ricette gustose per poterlo preparare. Qualche tempo fa mi sono imbattuta nella ricetta del blog di Elena Trabucchi che lo proponeva in umido e visto che lo sgombro è di stagione da aprile a ottobre eccolo realizzato, con qualche piccola modifica per adattarlo al nostro gusto, un piatto davvero gustoso!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;">English version below</b></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxaRJRbTyfapghCzYBxyrLqDeeNE_LbhJbu6YGyW0vXTtI7vGwWZwOxu6AV8ukP9cuy0ShDqcHSKdAXuRs76wlzXW40turgy5_UsWgZFozfjxKeofpOs7ifhwysA_WqtPi9u_WKx8EenDrjZKef0Ds4UENwbIooYoLoOMFutWol3JB5UByokJLCRIkEobD/s4952/FilettoSgombroUmidoRicetteBarbare.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3004" data-original-width="4952" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxaRJRbTyfapghCzYBxyrLqDeeNE_LbhJbu6YGyW0vXTtI7vGwWZwOxu6AV8ukP9cuy0ShDqcHSKdAXuRs76wlzXW40turgy5_UsWgZFozfjxKeofpOs7ifhwysA_WqtPi9u_WKx8EenDrjZKef0Ds4UENwbIooYoLoOMFutWol3JB5UByokJLCRIkEobD/w640-h388/FilettoSgombroUmidoRicetteBarbare.jpg" width="640" /></a></div><br /><p style="text-align: justify;"><br /><br /></p><div style="text-align: justify;"><b>Sapore</b>: deciso e gustoso<br /><b>Complessità</b>: davvero semplice<br /><b>Dove l’ho trovato?</b> <a href="https://blog.giallozafferano.it/unacamerieraincucina2701/ricetta-sgombro-in-umido-ricetta-facile-e-veloce/" rel="nofollow" target="_blank">Una cameriera in cucina</a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Per realizzare lo sgombro in umido per quattro persone, ho utilizzato:</div><div style="text-align: justify;">4 grossi filetti di sgombro fresco (diliscati dal mio pescivendolo, io sono una frana!)</div><div style="text-align: justify;">240g polpa di datterini in barattolo</div><div style="text-align: justify;">1 cucchiaio raso di capperi sotto sale</div><div style="text-align: justify;">qualche oliva nera</div><div style="text-align: justify;">1 spicchio di aglio</div><div style="text-align: justify;">1/2 peperoncino secco</div><div style="text-align: justify;">origano fresco</div><div style="text-align: justify;">sale, pepe, olio extravergine d'oliva</div><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">La ricetta è talmente semplice che, se ho deciso di pubblicarla comunque, è perchè la considero davvero buona, vale davvero la pena!<br /><br />Cominciate con l'imbiondire lo spicchio di aglio nell'olio extravergine, aggiungete la polpa dei datterini, i capperi ben dissalati e fate cuocere per dieci minuti circa.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Aggiungete quindi i filetti di sgombro, salate e pepate, aggiungete qualche oliva dopo averla denocciolata, le foglie dell'origano, il peperoncino sbriciolato e fate cuocere coperto per dieci minuti circa, avendo l'accortezza di girare i filetti a metà cottura. Il tempo di cottura dipende dalla grandezza dei filetti, sappiatevi quindi regolare.</div><div style="text-align: justify;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyNpWnDdvu58J-AcgkdaNAOKJAZ5Si0yLrASR5V1cl_O5-ExFd2-svM6lIMZV8lvmhcPfxj869yVN2dJXdk8TK3Inwgbx2NuLLGnmHAk3qX-wdTejveiAzpKGc-gBkSpquYYR8x7-yS9gF19wXX1cDdx6oblw9Afs_46ds6vetOtT2tu7eHZvLDyzII4PD/s5184/FilettiSgombroUmido_RicetteBarbare.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyNpWnDdvu58J-AcgkdaNAOKJAZ5Si0yLrASR5V1cl_O5-ExFd2-svM6lIMZV8lvmhcPfxj869yVN2dJXdk8TK3Inwgbx2NuLLGnmHAk3qX-wdTejveiAzpKGc-gBkSpquYYR8x7-yS9gF19wXX1cDdx6oblw9Afs_46ds6vetOtT2tu7eHZvLDyzII4PD/w640-h426/FilettiSgombroUmido_RicetteBarbare.jpg" width="640" /></a></div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Terminate con altre foglie di origano fresco e gustatevi questo gustoso secondo piatto, buonissimo anche tiepido o a temperatura ambiente.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><u>Mackerel in tomato sauce</u></b></div><div style="text-align: justify;"><div>My husband is a big fan of fish, especially blue fish, which is abundant and always fresh in Trieste. I am always looking for delicious recipes to prepare it, so I was thrilled to find this recipe for mackerel in tomato sauce on Elena Trabucchi's blog. I made a few small modifications to adapt it to our taste, but it turned out to be a really delicious dish!</div><div><br /></div><div><div><b>Flavor</b>: bold and delicious</div><div><b>Complexity</b>: very simple</div><div><b>Where I found it</b>: <a href="https://blog.giallozafferano.it/unacamerieraincucina2701/ricetta-sgombro-in-umido-ricetta-facile-e-veloce/" rel="nofollow" target="_blank">Una cameriera in cucina</a></div></div><div><br /></div><div><u>Ingredients</u>:</div><div><br /></div><div>4 large fresh mackerel fillets (deboned by my fishmonger, I'm hopeless!)</div><div>240g canned tomato pulp</div><div>1 level tablespoon capers, drained</div><div>A few black olives</div><div>1 garlic clove</div><div>1/2 dried chili pepper</div><div>Fresh oregano</div><div>Salt, pepper, extra virgin olive oil</div><div><br /></div><div><u>Instructions</u>:</div><div><br /></div><div>This recipe is so simple that I only decided to publish it because I think it's really good. It's definitely worth trying!</div><div><br /></div><div>Start by sauteing the garlic in olive oil until softened. Add the tomato pulp and capers, and cook for about 10 minutes.</div><div><br /></div><div>Then add the mackerel fillets, salt, and pepper. Add a few olives after removing the pits, the oregano leaves, and the crumbled chili pepper. Cover and cook for about 10 minutes, turning the fillets halfway through. The cooking time will depend on the thickness of the fillets, so adjust accordingly.</div><div><br /></div><div>Finish with fresh oregano leaves and enjoy this delicious main course, which is also delicious warm or at room temperature.</div><div><br /></div><div><u>Tips</u>:</div><div>If you like a bit of heat, add a little more chili pepper.</div><div>For a richer flavor, add a tablespoon of tomato paste to the tomato sauce.</div><div>Serve with crusty bread.</div><div><br /></div><div>Enjoy!</div></div>Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com0tag:blogger.com,1999:blog-1697460888265054203.post-27981108380034515852023-07-16T10:51:00.001+02:002023-10-26T17:19:50.039+02:00Zucchine ripiene di merluzzo Stuffed zucchini with cod<p style="text-align: justify;">Ebbene si, sono una di quelle brutte persone 😃 che accende il forno anche con queste temperature eccezionalmente calde, perchè trovo che sia molto comodo, non dovendo controllare ogni minuto la cottura. E non so rinunciare alla <a href="https://ricettebarbare.blogspot.com/2011/08/la-parmigiana-di-melanzane.html" target="_blank">parmigiana di melanzane</a> o alla <a href="https://ricettebarbare.blogspot.com/2011/08/la-parmigiana-di-zucchine.html" target="_blank">parmigiana di zucchine</a>, che richiedono il forno. In questo caso ho voluto provare questa ricetta di zucchine ripiene perché non sono un'amante del merluzzo, ma in questa preparazione invece mi è piaciuto molto. Provare... per credere!</p><p style="text-align: justify;"><b style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;">English version below</b><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMSCYRL3O9KZpLNplCPef1Vq7m20PGNENzd45XQzxFxZnEN-OdIwxy9BilXJvIjxHSHYcYur1EiX-aYzYjqXoaCcrNem-sSxMmFe6kIYZuoaUJJlGBarD8skOp0Y0xIZou0NzN8-dndwttYqBu-GSWD_FYA1LqdXW1In2ZFxq7-m8Z2fwxXtYc5U_yszEk/s5184/Zucchine%20ripiene%20merluzzo%20Ricette%20Barbare.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2767" data-original-width="5184" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMSCYRL3O9KZpLNplCPef1Vq7m20PGNENzd45XQzxFxZnEN-OdIwxy9BilXJvIjxHSHYcYur1EiX-aYzYjqXoaCcrNem-sSxMmFe6kIYZuoaUJJlGBarD8skOp0Y0xIZou0NzN8-dndwttYqBu-GSWD_FYA1LqdXW1In2ZFxq7-m8Z2fwxXtYc5U_yszEk/w640-h342/Zucchine%20ripiene%20merluzzo%20Ricette%20Barbare.jpg" width="640" /></a></p><br /><p style="text-align: justify;"><b>Sapore</b>: saporito e gustoso <br /><b>Complessità</b>: nessuna difficoltà<br /><b>Dove l’ho trovato?</b> Trasmissione TV In cucina con Luca Pappagallo</p><div style="text-align: justify;">Per realizzare le zucchine ripiene di merluzzo per sei persone vi occorreranno:<br />3 grosse zucchine<br />360g di filetti di merluzzo fresco o surgelato</div><div style="text-align: justify;">300g di pomodori pelati frullati</div><div style="text-align: justify;">120g di mollica di pane raffermo</div><div style="text-align: justify;">50g di parmigiano grattugiato, oltre a quello occorrente per gratinare</div><div style="text-align: justify;">1 uovo</div><div style="text-align: justify;">qualche rametto di timo fresco</div><div style="text-align: justify;">4 cucchiai di olio</div><div style="text-align: justify;">sale e pepe</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Cominciate con l'ammollare in semplice acqua la mollica di pane raffermo.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Prendete le zucchine, togliete le punte, tagliatele a metà così da ottenere sei cilindri, poi ancora a metà per il lungo: avrete quindi 12 barchette, a cui con l'aiuto di un coltello e di un cucchiaino, dovrete togliere i semi. Salate leggermente l'interno.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In una ciotola sminuzzate con le mani o con l'aiuto di un coltello i filetti di merluzzo. Mi raccomando di non usare un mixer, non dovete ottenere una crema. Fate inolte attenzione ad eliminare eventuali spine che dovessero ancora residuare.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Al merluzzo unite quindi un cucchiaio di pomodori pelati frullati, le foglioline di due o tre rametti di timo fresco, il parmigiano grattugiato, la mollica di pane ammollata e ben strizzata, sale e pepe.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Mescolate accuratamente, possibilmente con le mani e cercate una pirofila che contenga tutte le zucchine al suo interno.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Mettete un po' dei pelati frullati sul fondo, salate ed unite un goccio d'olio ed adagiate le barchette di zucchine riempite con il composto a base di merluzzo.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Se vi avanza un po' di composto, preparate delle polpettine e mettetele a cuocere insieme alle barchette di zucchine, io ne ho fatte tre oblunge, sono entrate giuste giuste nella pirofila!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Mettete il restante pomodoro su ogni barchetta, ancora qualche fogliolina di timo, spolverate con parmigiano e cuocete in forno statico a 200°C per 35-40 minuti, avendo l'accortezza di coprire con carta argentata nel caso servisse.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Pronti in tavola! </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><br /></div><div><b>Stuffed zucchini with cod</b></div><div><br /></div><div>I am one of those people who turns on the oven even in these exceptionally hot temperatures, because I find it very convenient, not having to check the cooking every minute. And I can't give up <a href="https://ricettebarbare.blogspot.com/2011/08/la-parmigiana-di-melanzane.html" rel="nofollow" target="_blank">eggplant parmesan</a> or <a href="https://ricettebarbare.blogspot.com/2011/08/la-parmigiana-di-zucchine.html" rel="nofollow" target="_blank">zucchini parmesan</a>, which require the oven. In this case, I wanted to try this recipe for stuffed zucchini because I'm not a fan of cod, but I really liked it in this preparation. Try it... to believe it!</div><div><br /></div><div><b>Taste</b>: savory and tasty</div><div><b>Complexity</b>: no difficulty</div><div><b>Where I found it</b>: TV show In cucina con Luca Pappagallo</div><div><br /></div><div><u>Ingredients</u>:</div><div>3 large zucchini</div><div>360g fresh or frozen cod fillets</div><div>300g blended peeled tomatoes</div><div>120g stale bread crumbs</div><div>50g grated Parmesan cheese, plus more for topping</div><div>1 egg</div><div>a few sprigs of fresh thyme</div><div>4 tablespoons olive oil</div><div>salt and pepper</div><div><br /></div><div><u>Instructions</u>:</div><div>Start by soaking the stale bread crumbs in plain water.</div><div>Peel the zucchini, cut them in half to obtain six cylinders, and then in half lengthwise: you will then have 12 boats, to which you will need to remove the seeds with the help of a knife and a spoon. Season the inside lightly with salt.</div><div>In a bowl, crumble the cod fillets with your hands or with a knife. I recommend not using a blender, you don't want to get a cream. Also pay attention to remove any spines that may still be left.</div><div>Add to the cod one tablespoon of blended peeled tomatoes, the leaves of two or three sprigs of fresh thyme, grated Parmesan cheese, soaked and squeezed bread crumbs, salt, and pepper.</div><div>Mix thoroughly, preferably with your hands, and find a baking dish that will fit all the zucchini inside.</div><div>Put a little of the blended tomatoes on the bottom, season with salt and add a drop of oil, and place the zucchini boats filled with the cod mixture.</div><div>If you have some leftover mixture, make some meatballs and cook them together with the zucchini boats. I made three oblong ones, they fit just right in the baking dish!</div><div>Put the remaining tomato on each boat, a few more thyme leaves, sprinkle with Parmesan cheese, and bake in a static oven at 200°C for 35-40 minutes, making sure to cover with aluminum foil if necessary.</div><div>Ready to serve!</div><div><br /></div><div><u>Tips</u>:</div><div>If you like a bit of heat, add a pinch of red pepper flakes to the cod mixture.</div><div>For a more flavorful dish, use homemade tomato sauce.</div><div>Enjoy!</div></div><div style="text-align: justify;"><br /></div>Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com1tag:blogger.com,1999:blog-1697460888265054203.post-64786335733125078662023-07-10T15:23:00.002+02:002023-10-26T17:25:56.785+02:00Babaganoush salsa di melanzane<div style="text-align: justify;">Insieme allo tzatziki è sicuramente la regina delle salse nelle mie tavole d'estate! <b>English version below</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMkVTcOPH7tm5DBABK1P9G1VxcpSUXuO9uVrZ0Vp11EtUGX_Dd3mGZ4RDrvaPL6T_MF7XjGMQPRAUGfk3XN4F-9c7dHpbr2cTQTS7-X14GnaypDKSAzway0B0C5NC8pfqHiV7sh97xrR8cgCeE8GCLHNXqDjHcmoqZNnmnjgBszKrhAh47B-rsihTwL5Zf/s5184/Babaganoush%20salsa%20melanzane%20Ricette%20Barbare.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMkVTcOPH7tm5DBABK1P9G1VxcpSUXuO9uVrZ0Vp11EtUGX_Dd3mGZ4RDrvaPL6T_MF7XjGMQPRAUGfk3XN4F-9c7dHpbr2cTQTS7-X14GnaypDKSAzway0B0C5NC8pfqHiV7sh97xrR8cgCeE8GCLHNXqDjHcmoqZNnmnjgBszKrhAh47B-rsihTwL5Zf/w640-h426/Babaganoush%20salsa%20melanzane%20Ricette%20Barbare.jpg" width="640" /></a></div><br /><div style="text-align: justify;"><br /><b>Sapore</b>: delicato e gustoso <br /><b>Complessità</b>: nessuna difficoltà<br /><b>Dove l’ho trovato?</b> Trasmissione TV In cucina con Luca Pappagallo</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Gli ingredienti necessari a preparare il Babaganoush sono:</div><div style="text-align: justify;">1.500 gr grosse melanzane</div><div style="text-align: justify;">3 cucchiai salsa Tahina</div><div style="text-align: justify;">2 cucchiai abbondanti di yogurt greco</div><div style="text-align: justify;">2 spicchi di aglio (io ho usato l'aglio fresco)</div><div style="text-align: justify;">1/2 limone</div><div style="text-align: justify;">1 mazzetto di prezzemolo</div><div style="text-align: justify;">2-3 ciuffi di menta</div><div style="text-align: justify;">1/2 cucchiano di peperoncino in polvere (opzionale)</div><div style="text-align: justify;">sale</div><div style="text-align: justify;">olio extravergine d'oliva</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">L'operazione fondamentale per realizzare questa salsa è "affumicare" le melanzane. L'ho virgolettato perché in casa questo procedimento si fa infilzandole con un coltello (praticate prima qualche taglio non profondo) e lasciandole una decina di minuti sul gas acceso al minimo e girandole di tanto in tanto.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Premuratevi di coprire il gas con un foglio di carta alluminio, per evitare che si sporchi eccessivamente.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Disporre quindi le melanzane in una teglia ricoperta con carta forno e cuocetele in forno statico a 200°C per 50-60'.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Lasciate intiepidire, spellatele, conditele con il sale e lasciatele a perdere acqua su un colino per 30 minuti circa.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Trasferire in un mixer e unite la menta, il prezzemolo, aglio premuto, 1/2 cucchiaino di peperoncino in polvere, la tahina, lo yogurt, il succo del limone. Mixate il necessario ed assaggiate, per poter eventualmente aggiungere sale.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Versate in una ciotola e condite con un filo d'olio extravergine d'oliva.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Pronti in tavola!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Babaganoush</b></div><div style="text-align: justify;"><div>This is a delicious and versatile Middle Eastern dip that is perfect for parties or gatherings. It is made with roasted eggplants, tahini, yogurt, garlic, lemon juice, and herbs.</div><div><br /></div><div><b>Taste</b>: Delicate and flavorful</div><div><b>Complexity</b>: Easy</div><div><b>Where I found it</b>:TV show In cucina con Luca Pappagallo</div><div><br /></div><div><u>Ingredients</u>:</div><div>1.5 kg large eggplants</div><div>3 tablespoons tahini</div><div>2 heaping tablespoons Greek yogurt</div><div>2 garlic cloves (I used fresh garlic)</div><div>1/2 lemon</div><div>1 bunch parsley</div><div>2-3 sprigs of mint</div><div>1/2 teaspoon chili powder (optional)</div><div>Salt</div><div>Extra-virgin olive oil</div><div><br /></div><div><u>Instruction</u>s:</div><div>To smoke the eggplants, prick them with a knife and cook them over low heat on the stovetop for about 10 minutes, turning them occasionally.</div><div><br /></div><div>Cover the stovetop with aluminum foil to prevent it from getting dirty.</div><div><br /></div><div>Place the eggplants in a baking dish lined with parchment paper and bake in a preheated oven at 200°C for 50-60 minutes.</div><div><br /></div><div>Let the eggplants cool slightly, peel them, and season with salt.</div><div><br /></div><div>Place the eggplants in a blender and add the mint, parsley, garlic, chili powder, tahini, yogurt, and lemon juice.</div><div><br /></div><div>Blend until smooth and season with salt to taste.</div><div><br /></div><div>Pour the babaganoush into a bowl and drizzle with olive oil.</div><div><br /></div><div>Serve and enjoy!</div><div><br /></div><div><u>Tips</u>:</div><div>For a spicier babaganoush, add more chili powder.</div><div>For a smoother babaganoush, peel the eggplants before roasting them.</div><div>Serve babaganoush with pita bread, vegetables, or crackers.</div><div><br /></div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div>Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com0tag:blogger.com,1999:blog-1697460888265054203.post-13286463361900139542023-05-29T19:04:00.011+02:002023-10-27T16:29:41.931+02:00Risotto con gli asparagi Risotto with Asparagus<p style="text-align: justify;">Avevo già pubblicato in passato la ricetta di risotto con gli asparagi, poi ho provato quella del Cucchiaio d'Argento e non potevo mancare di riportarvi la sua bontà, oltrechè la semplicità di realizzazione! <b style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;">English version below</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5lRVmzmjM4ZZORptqreLJJAweZOXM9fBxPzEi_S-8kJW7Iwje0G9ls5nNCcJFjNUa7IFTXStRMRjeMjNCVLigINnpvMFcRnqxjBdtaoThgrQyOQyByOdnUac0kVoyPdiN38XlzRjtS2fDP9kNVQggZPS2Xem3dDH9FhYtohkqRxf9-wPiQBcJWf6-5A/s4424/Risotto%20agli%20asparagi%20ricette%20barbare.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3096" data-original-width="4424" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5lRVmzmjM4ZZORptqreLJJAweZOXM9fBxPzEi_S-8kJW7Iwje0G9ls5nNCcJFjNUa7IFTXStRMRjeMjNCVLigINnpvMFcRnqxjBdtaoThgrQyOQyByOdnUac0kVoyPdiN38XlzRjtS2fDP9kNVQggZPS2Xem3dDH9FhYtohkqRxf9-wPiQBcJWf6-5A/w640-h448/Risotto%20agli%20asparagi%20ricette%20barbare.jpg" width="640" /></a></div><br /><div style="text-align: justify;"><br /><b>Sapore</b>: delicato e gustoso <br /><b>Complessità</b>: nessuna difficoltà<br /><b>Dove l’ho trovato?</b> <a href="https://www.cucchiaio.it/" rel="nofollow" target="_blank">Il Cucchiaio d'Argento</a></div><div style="text-align: justify;"><br />Per realizzare il risotto agli asparagi per quattro persone vi occorreranno: <br />350g di riso <br />400g di asparagi medio/grossi già lavati accuratamente</div><div style="text-align: justify;">70 burro</div><div style="text-align: justify;">brodo vegetale che sia stato salato</div><div style="text-align: justify;">olio</div><div style="text-align: justify;">sale</div><div style="text-align: justify;">grana padano grattugiato</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Come vi dicevo la ricetta è abbastanza semplice, ma richiede alcuni passaggi e cotture diverse.</div><div style="text-align: justify;">Si comincia con togliere la base più coriacea degli asparagi, tagliandola con un coltello, poi con un pelapatate posizionatevi poco sotto la punta e rimuovete la parte esterna più dura e filamentosa. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Tagliate la punta e mettetela da parte.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Cuocete a vapore il resto dell'asparago per poco meno di dieci minuti e conservate l'acqua di cottura. Lasciateli intiepidire e tagliateli a rondelle.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Tagliate le punte a metà per il lungo e rosolatele brevemente in padella con poco olio, salate e conservate.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In un largo tegame, sciogliete la metà del burro, unite il riso, fatelo tostare leggermente, poi unite l'acqua di cottura e gli asparagi tagliati a rondelle e portate a cottura unendo il brodo vegetale già salato.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Alla fine della cottura unite anche le punte di asparago cotte in padella e mantecate con il restante burro.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Spegnete il fuoco e sempre mescolando unite qualche cucchiaio di grana grattugiato.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Pronti in tavola!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><b>Risotto with Asparagus</b></div><div><br /></div><div>This is a delicious and easy-to-make risotto that is perfect for a springtime meal. It is made with asparagus, rice, butter, broth, and Parmesan cheese.</div><div><br /></div><div><b>Taste</b>: Delicate and flavorful</div><div><b>Complexity</b>: Easy</div><div><b>Where found</b>: Website Il Cucchiaio d'Argento</div><div><br /></div><div><u>Ingredients</u>:</div><div><br /></div><div>350g Carnaroli rice</div><div>400g asparagus, trimmed</div><div>70g butter</div><div>1.5L vegetable broth, heated</div><div>1 tablespoon olive oil</div><div>Salt</div><div>Parmesan cheese, grated</div><div><br /></div><div><u>Instructions</u>:</div><div>Trim the asparagus by cutting off the tough ends. Using a vegetable peeler, peel the stalks starting just below the tips.</div><div>Cut the asparagus tips into 1-inch pieces and set aside.</div><div>Steam the remaining asparagus for 8-10 minutes, or until tender.</div><div>Reserve the asparagus cooking water.</div><div>In a large saucepan, melt half of the butter over medium heat. Add the rice and cook, stirring constantly, for 1 minute.</div><div>Add the asparagus cooking water and the asparagus pieces.</div><div>Cook, stirring constantly, until the rice is al dente, about 20 minutes.</div><div>Remove from the heat and stir in the remaining butter, the asparagus tips, and salt to taste.</div><div>Garnish with Parmesan cheese and serve immediately.</div><div><br /></div><div>Tips:</div><div>For a more flavorful risotto, use homemade vegetable broth.</div><div>If you don't have a steamer, you can cook the asparagus in a large pot of boiling water for 5-7 minutes, or until tender.</div><div>If you don't have Carnaroli rice, you can use another short-grain rice, such as Arborio or Vialone Nano.</div></div><div style="text-align: justify;"><br /></div>Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com0tag:blogger.com,1999:blog-1697460888265054203.post-33339432992410486602023-05-15T13:04:00.005+02:002023-10-27T16:43:50.035+02:00Cosciotto di agnello al limone Lemon Lamb Roast<p style="text-align: justify;">La ricetta è della mamma di mio marito, un po' modificata in relazione alle erbe che aromatizzano questo gustoso piatto. Quello che non può mancare è invece il limone, se avete la fortuna di trovarlo, lo sfusato amalfitano è quello che meglio si abbina al piatto! <b style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; text-align: justify;">English version below</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIDBYSAyKKP8D2W9Oq5SlXmaKae11v-33CzHl6lVNkhR-M2LbFP64HHqGHGaIfFFIb6-tofpHcCXsDZkbZJyXl8C4GSrmb6dx84sjyRIUJnX8hepNvxKT4y4RivQejgjZpTPVppPjMnm3PlLhRc07dZVUXePOpSVsFRacRh-Tt4MglO5xV1PJU2lx4g/s4063/Cosciotto%20di%20agnello%20al%20limone.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4063" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIDBYSAyKKP8D2W9Oq5SlXmaKae11v-33CzHl6lVNkhR-M2LbFP64HHqGHGaIfFFIb6-tofpHcCXsDZkbZJyXl8C4GSrmb6dx84sjyRIUJnX8hepNvxKT4y4RivQejgjZpTPVppPjMnm3PlLhRc07dZVUXePOpSVsFRacRh-Tt4MglO5xV1PJU2lx4g/w640-h544/Cosciotto%20di%20agnello%20al%20limone.jpg" width="640" /></a></div><p><b>Sapore</b>: gustosa e saporitissima<br /><b style="text-align: justify;">Complessità</b><span style="text-align: justify;">: nessuna difficoltà<br /></span><b style="text-align: justify;">Dove l’ho trovato?</b><span style="text-align: justify;"> ricetta di famiglia</span></p><div style="text-align: justify;">Per realizzare l'arrosto di cosciotto di agnello al limone vi occorreranno: </div><div style="text-align: justify;">1 cosciotto di agnello</div><div style="text-align: justify;">la buccia di un limone non trattato</div><div style="text-align: justify;">timo, erba cipollina, aghi di rosmarino, origano fresco</div><div style="text-align: justify;">2 spicchi di aglio fresco</div><div style="text-align: justify;">sale, pepe</div><div style="text-align: justify;">olio extravergine d'oliva</div><div style="text-align: justify;">vino bianco secco</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Cominciate con il trattare il cosciotto di agnello incidendolo in più punti.</div><div style="text-align: justify;">Tritate al coltello la buccia del limone, le foglioline di timo, aghi di rosmarino, foglie di origano e gli spicchi d'aglio. Unite anche l'erba cipollina tagliata con le forbici.</div><div style="text-align: justify;">Aromatizzate con sale e pepe il cosciotto di agnello, inserite il trito aromatico nelle incisioni praticate precedentemente e su tutta la carne e ponetelo in una pirofila oleata.</div><div style="text-align: justify;">Aggiungere olio, coprire con carta forno e cuocere a 180°C per circa due ore.</div><div style="text-align: justify;">Dopo un'ora, togliere la carta da forno, unire il vino, sfumare e portare a cottura; di tanto in tanto con un cucchiaio raccogliete il sughetto e spargetelo sul cosciotto di agnello.</div><div style="text-align: justify;">Potete accompagnate con patate arrosto.</div><div style="text-align: justify;">Pronti in tavola!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Lemon Lamb Roast</b><br /><div>This is a delicious and flavorful lamb roast that is perfect for a special occasion. It is made with lamb, lemon, herbs, and wine.</div><div><b><br /></b></div><div><b>Taste: </b>Tasty and flavorful</div><div><b>Complexity: </b>Easy</div><div><b>Where did I find it: </b>Family recipe</div><div><b><br /></b></div><div><u>Ingredients:</u></div><div>1 leg of lamb</div><div>Zest of 1 unwaxed lemon</div><div>Thyme, chives, rosemary, oregano, 2 cloves of garlic</div><div>Salt and pepper</div><div>Extra virgin olive oil</div><div>Dry white wine<br /><br /></div><div><u>Instructions:</u></div><div>Preheat the oven to 350°F (180°C).</div><div>Score the lamb in several places.</div><div>In a small bowl, combine the lemon zest, thyme, chives, rosemary, oregano, and garlic.</div><div>Season the lamb with salt and pepper.</div><div>Insert the herb mixture into the scored areas of the lamb.</div><div>Place the lamb in a greased baking dish.</div><div>Drizzle with olive oil.</div><div>Cover with parchment paper and bake for 1 hour.</div><div>Remove the parchment paper, add the wine, and bake for an additional hour, or until the lamb is cooked through.</div><div>Baste the lamb with the pan juices every 20 minutes.</div><div>Serve with roasted potatoes.</div><div><br /></div><div><u>Tips:</u></div><div>For a more flavorful roast, use a leg of lamb with a bone.</div><div>If you don't have chives, you can use green onions.</div><br /></div>Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com0tag:blogger.com,1999:blog-1697460888265054203.post-78596816471927302892022-11-13T12:06:00.002+01:002023-10-27T16:58:49.454+02:00Padellata di salsiccia e fagioli One-Pot Sausage and Beans Recipe<div style="text-align: justify;"><span style="font-family: inherit;">E' una ricetta adatta alle temperature di un autunno in cui le temperature sono scese quel tanto che basta per gradire un piatto caldo per cena e che è abbastanza veloce da preparare, l'ho sempre associata al piatto che Terence Hill mangia nel film Lo chiamavano Trinità. </span><b style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; text-align: justify;">English version below</b></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3sRR6xvRkRnnJgpIBjbL5MyQqgiwlRyZkNWa6FLIIBxOWbW8ZeM4TgNAvuwKl5H1AEZajJoE7192Sl1PhJGKx-dxDFL8vkT7d22UnDBQGuDTPW9x_EcHZRX-2B96PFZqww-mr1sovjt2p81XqKUuM8MLisYnHLt05yGIcShm1_nDmCRCsHMhW1r-rQ/s5184/Padellata%20salsicce%20e%20fagioli%20ricette%20barbare.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3sRR6xvRkRnnJgpIBjbL5MyQqgiwlRyZkNWa6FLIIBxOWbW8ZeM4TgNAvuwKl5H1AEZajJoE7192Sl1PhJGKx-dxDFL8vkT7d22UnDBQGuDTPW9x_EcHZRX-2B96PFZqww-mr1sovjt2p81XqKUuM8MLisYnHLt05yGIcShm1_nDmCRCsHMhW1r-rQ/w640-h426/Padellata%20salsicce%20e%20fagioli%20ricette%20barbare.jpg" width="640" /></a></div><span style="font-family: inherit;"><br /><b>Sapore</b>: gustosa e saporitissima<br /><b style="text-align: justify;">Complessità</b><span style="text-align: justify;">: nessuna difficoltà<br /></span><b style="text-align: justify;">Dove l’ho trovato?</b><span style="text-align: justify;"> ricetta di famiglia</span></span><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span><span style="text-align: justify;"><div style="font-family: inherit; text-align: justify;">Per realizzare la padellata di salsiccia e fagioli per quattro persone vi occorreranno:</div><div style="font-family: inherit; text-align: justify;"><br /></div><div style="font-family: inherit; text-align: justify;">4 salsicce di maiale (io ho usato le salsicce di Sauris, voi scegliete le migliori che possiate trovare)</div><div style="font-family: inherit; text-align: justify;">1 piccola cipolla rossa</div><div style="font-family: inherit; text-align: justify;">300 ml di passata di pomodoro</div><div style="font-family: inherit; text-align: justify;">salvia</div><div style="font-family: inherit; text-align: justify;">500g di fagioli cannellini lessati</div><div style="font-family: inherit; text-align: justify;">Olio, sale e pepe</div><div style="font-family: inherit; text-align: justify;"><br /></div><div style="font-family: inherit; text-align: justify;">Private le salsicce della pelle e dividetele in bocconi.</div><div style="font-family: inherit; text-align: justify;">In un tegame riscaldate dell’olio extravergine d’oliva, unite la cipolla tritata e i bocconcini di salsiccia e fate rosolare. </div><div style="font-family: inherit; text-align: justify;">Dopo qualche minuto aggiungere la passata di pomodoro, le foglie di salvia e cuocete a fuoco basso coperto per 20 minuti, aggiungendo eventualmente poca acqua calda.</div><div style="font-family: inherit; text-align: justify;">Aggiungete quindi i fagioli cannellini lessati e fate cuocere ancora per 10 minuti.</div><div style="font-family: inherit; text-align: justify;">Assaggiate prima di regolare con il sale ed aggiungete abbondante pepe.</div><div style="text-align: justify;"><span style="font-family: inherit;">Pronti in tavola!</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>One-Pot Sausage and Beans Recipe</b><div>This is a hearty and flavorful dish that is perfect for a cold autumn day, when the temperatures have just dropped enough to crave a warm dinner. It is also relatively quick and easy to make, and I have always associated it with the dish that Terence Hill eats in the movie "Lo chiamavano Trinità".</div><div><br /></div><div><b>Taste</b>: Tasty and flavorful</div><div><b>Complexity</b>: Easy</div><div><b>Where I found it</b>:Family recipe</div><div><br /></div><div><u>Ingredients</u>:</div><div>4 pork sausages (I used Sauris sausages, but you can use any good quality sausage)</div><div>1 small red onion</div><div>14.1 oz (300 ml) tomato sauce</div><div>Sage leaves</div><div>1 lb (500 g) cooked cannellini beans</div><div>Olive oil, salt, and pepper</div><div><br /></div><div><u>Instruction</u>s:</div><div>Remove the casings from the sausages and break them into small pieces.</div><div>Heat olive oil in a large skillet over medium heat. Add the chopped onion and sausage pieces and cook until browned.</div><div>Add the tomato sauce, sage leaves, and cook for 20 minutes, covered, stirring occasionally. Add a little water if needed to prevent the sauce from sticking.</div><div>Add the cooked cannellini beans and cook for an additional 10 minutes.</div><div>Season with salt and pepper to taste.</div><div>Serve immediately.</div><div><br /></div><div><u>Tips</u>:</div><div>For a more flavorful dish, use homemade tomato sauce.</div><div>If you don't have sage, you can use any other herb you like, such as oregano or basil.</div><div>If you don't have cannellini beans, you can use any other type of bean, such as pinto beans or black beans.</div><br /><br /></div><div><div><span style="color: #525252;"><br /></span></div><div><span style="color: #525252;"> </span></div></div></span></span></div>Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com0tag:blogger.com,1999:blog-1697460888265054203.post-91740906952165184842022-03-14T08:00:00.047+01:002023-10-27T17:18:47.762+02:00Polenta concia con salumi<p style="text-align: justify;">Le basse temperature di questi giorni mi permettono di provare questa ricetta di Marco Valletta utilizzando la polenta taragna precotta che ho acquistato in Trentino questa estate. Il risultato? Da leccarsi i baffi!! <b style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;">English version below</b></p><p style="text-align: justify;"><br /></p><p style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi8bSSC7QgfCFSb4k_GR1soR4hHDxXdHXcEMx0bhYqc8bNHuaQ0H_JB_6wY3xKRJXn17C5HSuhCmOfMoenmOfl95xTEM5YVc09LbGvHrB6sm-LuG0J6x_d0zicbN6ZlutJvn-lyla_Xh_uA5oS2vdkBhDlpPApRz1a3eUNBMJAMzgE8CI-8miunv7pbRQ=s3649" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3649" data-original-width="3456" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi8bSSC7QgfCFSb4k_GR1soR4hHDxXdHXcEMx0bhYqc8bNHuaQ0H_JB_6wY3xKRJXn17C5HSuhCmOfMoenmOfl95xTEM5YVc09LbGvHrB6sm-LuG0J6x_d0zicbN6ZlutJvn-lyla_Xh_uA5oS2vdkBhDlpPApRz1a3eUNBMJAMzgE8CI-8miunv7pbRQ=w606-h640" width="606" /></a></div><p></p><div style="text-align: justify;"><b>Sapore</b>: gustosa e saporitissima</div><div style="text-align: justify;"><b>Complessità</b>: nessuna difficoltà</div><div style="text-align: justify;"><b>Dove l’ho trovato?</b> Nuova Casa Alice, canale Alma TV </div><div style="text-align: justify;"><b><u><br /></u></b></div><div style="text-align: justify;">Per realizzare questa squisita polenta concia con salumi vi occorreranno:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">1/2 litro di latte intero</div><div style="text-align: justify;">150 gr polenta gialla precotta (io polenta taragna precotta)</div><div style="text-align: justify;">40 gr burro (non l'ho utilizzato)</div><div style="text-align: justify;">80 gr pancetta</div><div style="text-align: justify;">80 gr prosciutto cotto </div><div style="text-align: justify;">80 gr salame stagionato</div><div style="text-align: justify;">200 gr gorgonzola</div><div style="text-align: justify;">20 gr prezzemolo trito</div><div style="text-align: justify;">100 gr panna</div><div style="text-align: justify;">brodo vegetale</div><div style="text-align: justify;">sale e pepe</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Cominciate con controllare sulla confezione della polenta il liquido necessario per cuocerla e riscaldate insieme il latte con la quantità di brodo necessaria; se avete preparato un brodo vegetale senza sale aggiungetene un poco, ma senza eccedere, visto il gusto saporito degli altri ingredienti.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Quando il liquido giunge ad ebollizione, utilizzando una frusta aggiungere a poco a poco la polenta e portare a cottura tenendo il fuoco al minimo.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Tagliate a piccoli cubetti la pancetta, il salame ed il prosciutto cotto ed aggiungeteli alla polenta già cotta e mescolate. Aggiungete anche il gorgonzola a piccoli pezzi e fatelo sciogliere lentamente unendo anche la panna fresca e, se lo desiderate, il burro indicato.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Spegnete il fuoco, aggiungete il prezzemolo trito, il pepe, mescolate accuratamente e impiattate.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Pronti in tavola! </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><u>Polenta and salami</u></b></div><div style="text-align: justify;">The cold weather this week gives me the perfect opportunity to try Marco Valletta's recipe for Taragna polenta, using the precooked polenta I bought in Trentino this summer. The result? It's finger-licking good!</div><div style="text-align: justify;"><div><br /></div><div><b>Taste</b>: Tasty and flavorful</div><div><b>Complexity</b>:Easy</div><div><b>Where I found it</b>: Nuova Casa Alice, Alma TV channel</div><div><br /></div><div><u>Ingredients</u>:</div><div>1/2 liter whole milk</div><div>150 g pre-cooked yellow polenta (I used pre-cooked polenta taragna)</div><div>40 g butter (the original recipe called for it but I didn't use it)</div><div>80 g pancetta</div><div>80 g cooked ham</div><div>80 g seasoned salami</div><div>200 g gorgonzola</div><div>20 g chopped parsley</div><div>100 g cream</div><div>Vegetable broth</div><div>Salt and pepper</div><div><br /></div><div><u>Instructions</u>:</div><div>Check the polenta package for the amount of liquid needed to cook it. Heat the milk with the amount of vegetable broth needed. If you made a vegetable broth without salt, add a little, but don't overdo it, given the flavorful taste of the other ingredients.</div><div>When the liquid comes to a boil, add the polenta a little at a time, whisking constantly, and cook over low heat.</div><div>Cut the pancetta, salami, and cooked ham into small cubes and add them to the cooked polenta. Stir in the gorgonzola in small pieces and let it melt slowly, adding the cream and, if desired, the butter.</div><div>Turn off the heat, add the chopped parsley, pepper, stir well, and serve.</div><div><br /></div><div><u>Tips</u>:</div><div>For a more flavorful dish, use homemade vegetable broth.</div><div>If you don't have pancetta, you can use bacon or ham.</div><div>If you don't have gorgonzola, you can use any other blue cheese.</div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;">** Novità del blog: le informazioni nutrizionali **</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtgvy-davgTzAlhb2DsWgp1-o_4327M8GjjAwX-YZesTapV4AZ_OSrvUkyIenpoQFzphDFMwNV50u8J4ao78A6DWE-rH1lCHgSMEZB5AHWOZNyj5af2shsn70UVjISvkhy5pz0bl4G6toMeKGROujWfwK7MRmADEdH6kQHdxxPAgPLrZMFA8dF98bWKA/s113/Immagine.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="113" data-original-width="103" height="113" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtgvy-davgTzAlhb2DsWgp1-o_4327M8GjjAwX-YZesTapV4AZ_OSrvUkyIenpoQFzphDFMwNV50u8J4ao78A6DWE-rH1lCHgSMEZB5AHWOZNyj5af2shsn70UVjISvkhy5pz0bl4G6toMeKGROujWfwK7MRmADEdH6kQHdxxPAgPLrZMFA8dF98bWKA/s1600/Immagine.png" width="103" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><span style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;"><br /></span></div><div style="text-align: justify;"><span style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;"><br /></span></div><div style="text-align: justify;"><span style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;"><br /></span></div><div style="text-align: justify;"><span style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;"><br /></span></div><div style="text-align: justify;"><br /></div><p style="text-align: justify;"><br /></p>Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com4tag:blogger.com,1999:blog-1697460888265054203.post-15272250177124903412022-01-30T18:39:00.002+01:002023-10-27T17:30:50.842+02:00Torta salata or Savory Bread Lasagna<div style="text-align: left;"><span style="font-family: inherit;">Il nome della ricetta di Fabio Campoli non era propriamente torta salata, quanto piuttosto lasagne di pane o zuppa svelta. Ma da quando l'ho vista realizzata, io la preparo per la mia schiscetta in ufficio, perché si può mangiare tiepida o a temperatura ambiente, è leggera eppure saporita, il giusto mix per continuare a lavorare senza essere troppo appensantiti, ma piacevolmente sazi.</span></div><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjvDa51kRj0uiasntvi99rBb1XlKKJGtTHUm3ExdgSDfqoShGAJT7-jXrE5X6wqS8Gy54qNc1QqR4jGCmzxLnkdT4BiU15gAe97BAoRml7YRZjJ2hKBJ8drun6eMh5qJOY93Wc0iCuX9DniFXWPC5lArPwIhJjgKN2Aa7y9rnbfKjkNBeFGiFLzYNNc_g=s4612" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3089" data-original-width="4612" height="428" src="https://blogger.googleusercontent.com/img/a/AVvXsEjvDa51kRj0uiasntvi99rBb1XlKKJGtTHUm3ExdgSDfqoShGAJT7-jXrE5X6wqS8Gy54qNc1QqR4jGCmzxLnkdT4BiU15gAe97BAoRml7YRZjJ2hKBJ8drun6eMh5qJOY93Wc0iCuX9DniFXWPC5lArPwIhJjgKN2Aa7y9rnbfKjkNBeFGiFLzYNNc_g=w640-h428" width="640" /></a></div><span style="font-family: inherit;"><br /></span><p></p><p></p><p style="text-align: justify;"><b style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; text-align: left;">Sapore</b><span style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; text-align: left;">: delicata, ma anche molto saporita</span><br style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;" /><b style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;">Complessità</b><span style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;">: nessuna difficoltà</span><br style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;" /><b style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;">Dove l’ho trovato?</b><span style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;"> Il Circolo dei buongustai, canale Alma TV </span></p><div style="text-align: justify;"><span style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;">Per realizzare questa preparazione vi occorreranno:<br /></span><span style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;">300 gr di pane carasau<br /></span><span style="color: #525252; font-family: Cantarell;"><span style="background-color: white; font-size: 15.4px;">400 g di spinaci<br /></span></span><span style="color: #525252; font-family: Cantarell;"><span style="background-color: white; font-size: 15.4px;">1 spicchio di aglio<br /></span></span><span style="color: #525252; font-family: Cantarell;"><span style="background-color: white; font-size: 15.4px;">4 cucchiai di olio extravergine<br /></span></span><span style="color: #525252; font-family: Cantarell;"><span style="background-color: white; font-size: 15.4px;">1 peperoncino<br /></span></span><span style="color: #525252; font-family: Cantarell;"><span style="background-color: white; font-size: 15.4px;">1 litro di brodo vegetale con le sue verdure lesse (zucchine, carote, sedano, cipolla)<br /></span></span><span style="color: #525252; font-family: Cantarell;"><span style="background-color: white; font-size: 15.4px;">200 gr di formaggio pecorino grattugiato</span></span></div><p style="text-align: justify;"><span style="color: #525252; font-family: Cantarell;"><span style="background-color: white; font-size: 15.4px;">In un largo tegame fate imbiondire l'aglio in 2 cucchiai di olio extravergine ed il peperoncino e cuocete gli spinaci. Salate, portate a cottura coperto e poi lasciate raffreddare.</span></span></p><p style="text-align: justify;"><span style="color: #525252; font-family: Cantarell;"><span style="background-color: white; font-size: 15.4px;">Preparate il brodo vegetale facendo cuocere le verdure in acqua bollente salata, togliendole a mano a mano che saranno cotte e prima che si disfino completamente. Trasferite il brodo in una larga pirofila e tagliate a cubetti le verdure, lasciate poi intiepidire.</span></span></p><p style="text-align: justify;"><span style="color: #525252; font-family: Cantarell;"><span style="background-color: white; font-size: 15.4px;">Mettete due cucchiai d'olio in una larga pirofila da forno, spennellando anche i bordi. Bagnate per alcuni secondi i pezzi di pane carasau nel brodo vegetale tiepido e fate un primo strato nella pirofila. Aggiungete quindi le verdure lesse cubettate e spolverate con due cucchiai di pecorino grattugiato.</span></span></p><p style="text-align: justify;"><span style="color: #525252; font-family: Cantarell;"><span style="background-color: white; font-size: 15.4px;">Secondo strato di pane carasau bagnato nel brodo, questa volta inserite gli spinaci cotti e raffreddati, spolverate nuovamente di pecorino.</span></span></p><p style="text-align: justify;"><span style="color: #525252; font-family: Cantarell;"><span style="background-color: white; font-size: 15.4px;">Continuate gli strati con questa alternanza di verdure cotte nel brodo e spinaci, completando con il pane carasau bagnato nel brodo, cuocete poi in forno a 160°C per una mezz'ora.</span></span></p><p style="text-align: justify;"><span style="color: #525252; font-family: Cantarell;"><span style="background-color: white; font-size: 15.4px;">Lasciate raffreddare completamente e capovolgete la torta salata (non fate come la sottoscritta che aveva fretta) e portate in tavola.</span></span></p><p style="text-align: justify;"><span style="color: #525252; font-family: Cantarell;"><span style="background-color: white; font-size: 15.4px;">Fabio Campoli nella sua ricetta anziché gli spinaci ha utilizzato i broccoletti e in questo caso li ha precedentemente lessati e poi ripassati in padella con aglio olio e peperoncino, sfumando anche con qualche cucchiaio di vino bianco.</span></span></p><p style="text-align: justify;"><span><span style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;"><b><u>Savory Bread Lasagna</u></b></span></span></p><p style="text-align: justify;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">This recipe is inspired by Chef Fabio Campoli's "quick soup" or "bread lasagna." It's a light and flavorful dish that's perfect for lunch or dinner. The bread soaks up the broth and vegetables, creating a delicious and satisfying meal.</span></span></p><div style="text-align: justify;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><b>Flavor</b>: Mild, but also very flavorful<br /></span></span><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><b>Difficulty</b>: Very easy<br /></span></span><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><b>Where did I find this?</b> Il circolo dei buongustai, Alma TV channel</span></span></div><div style="text-align: justify;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><br /></span></span></div><div style="text-align: justify;"><span style="color: #525252; font-family: Cantarell; font-size: 15.4px;"><u>Ingredients</u>:</span><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><br /></span></span><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">300 grams (10.5 ounces) of Sardinian flatbread (pane carasau)<br /></span></span><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">400 grams (14 ounces) of spinach<br /></span></span><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">1 clove of garlic<br /></span></span><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">4 tablespoons of extra virgin olive oil<br /></span></span><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">1 chili pepper<br /></span></span><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">1 liter (4 cups) of vegetable broth<br /></span></span><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">200 grams (7 ounces) of grated pecorino cheese</span></span></div><div style="text-align: justify;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><br /></span></span><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><u>Instructions</u>:</span></span><br /><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic and chili pepper and cook until fragrant, about 1 minute. Add the spinach and cook until wilted, about 5 minutes. Season with salt and pepper.</span></span><br /><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">Make the vegetable broth by cooking the vegetables in boiling salted water until tender, about 10 minutes. Remove the vegetables from the broth and set aside.</span></span><br /><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius). Grease a 9x13 inch baking dish.</span></span><br /><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">Dip the bread in the warm vegetable broth for a few seconds and layer it in the prepared baking dish. Top with the cooked vegetables and sprinkle with 2 tablespoons of pecorino cheese.</span></span><br /><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">Repeat layers, ending with a layer of bread soaked in broth. Sprinkle with the remaining pecorino cheese.</span></span><br /><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">Bake for 30 minutes, or until the cheese is melted and bubbly. Let cool completely before inverting onto a serving platter.</span></span></div><div style="text-align: justify;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><br /><u>Tips</u></span></span><br /><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">For a spicier lasagna, add more chili pepper to the spinach.</span></span><br /><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">To make the lasagna ahead of time, assemble the dish and refrigerate for up to 24 hours before baking.</span></span><br /><br /></div><div style="text-align: justify;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><br /></span></span></div><p style="text-align: justify;"><span style="font-size: 15.4px;"><span style="background-color: white; color: #525252; font-family: Cantarell;"></span></span></p><p style="text-align: justify;"><span style="color: #525252; font-family: Cantarell;"><span style="background-color: white; font-size: 15.4px;"><br /></span></span></p>Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com6tag:blogger.com,1999:blog-1697460888265054203.post-84157492528926489832021-12-19T09:08:00.003+01:002023-10-30T12:50:17.871+01:00Crema di pecorino di Enzo Raspolli or Pecorino cream recipe<p style="text-align: left;"><span style="text-align: justify;">Sono passati tanti anni da quel lontano 2004 eppure
il forum della Cucina Italiana continua ad essere presente sulla mia tavola con la crema di pecorino di Enzo Raspolli che non manca mai nei miei
buffet o tra i miei antipasti: scegliete voi se preparare una ciotola da cui
ogni commensale si servirà (con abbondanza!!) oppure se preparare già dei
crostini. Sappiate che in ogni caso finirà in un baleno, per quanto è buona! </span></p><p style="text-align: left;"></p><b style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; text-align: justify;">English version below</b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhxmCB-_XOSdtvuMKpaqPpa9hMgdmKXdEzePZX7bUV2k1rtu98oUafFtOjPy2CgSQZbvLOMavnINpVopUCVLpsi8ZtVuvNqW143fQu6CMvRhQ9W9__9oGhtXOsblxs_qhTZIZ1NnWI3QTY8ZOhF4rrlk5tySED1WKSbRprYDSni-tIFpAb_2AExSI-GnA=s3975" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="3975" height="517" src="https://blogger.googleusercontent.com/img/a/AVvXsEhxmCB-_XOSdtvuMKpaqPpa9hMgdmKXdEzePZX7bUV2k1rtu98oUafFtOjPy2CgSQZbvLOMavnINpVopUCVLpsi8ZtVuvNqW143fQu6CMvRhQ9W9__9oGhtXOsblxs_qhTZIZ1NnWI3QTY8ZOhF4rrlk5tySED1WKSbRprYDSni-tIFpAb_2AExSI-GnA=w596-h517" width="596" /></a></div><p style="text-align: left;"></p><p style="text-align: left;"></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><b style="text-align: left;">Sapore</b><span style="text-align: left;">:
gusto deciso e molto gustoso, una vera bontà.</span><br /><b>Complessità</b>:
nessuna difficoltà.<br /><b>Dove l’ho
trovato?</b> Forum Cucina Italiana anno 2004.<br /><br /></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;">E’ un copia ed incolla di quanto aveva scritto
Enzo, quindi… riporto anche i suoi commenti!</p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;">
Siccome l'ho pubblicata due o tre volte e vado sempre ad occhio non vorrei che
qualcuno confrontasse le varie versioni della crema di pecorino e mi
sbugiardasse di fronte all'orbe telematico. Comunque è una vera ricetta senese
del 400 anche se allora veniva fatta, ovviamente, nel mortaio e non con il
frullatore come si fa oggi.<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><u>Ingredienti</u><br />circa 200 gr di pecorino semistagionato<br />un uovo sodo<br />un mazzetto di prezzemolo<br />10 foglie di basilico<br />olio extravergine d’oliva<br />sale e pepe</p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><u>Preparazione</u><br />Si usi il pecorino abbastanza fresco e per 2-3 etti
di questo di faccia rassodare un uovo.</p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;">Poi si metta nel frullatore del prezzemolo fresco,
del basilico se c’è, una puntina di peperoncino e si frulli insieme al
formaggio. Quando le verdure saranno ben amalgamate si aggiunga il torlo
dell’uovo sodo e, continuando a frullare, 4-6 cucchiai di buon olio
extravergine di oliva.</p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;">Se tutto va bene il composto impazzisce e si
vedranno dei grumi di formaggio separati dall’olio. Benissimo.</p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;">Aggiungete anche il chiaro dell’uovo sodo e
continuate a frullare e poi aggiungete dell’acqua fredda a cucchiai <span style="mso-spacerun: yes;"> </span>e vedrete il miracolo.<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;">Quando ormai siete per buttare via tutto il
composto si rassoda improvvisamente ed anzi tende a diventare fin troppo duro
tant’è che dovrete aggiungere acqua fino a portarlo alla consistenza della
Nutella.</p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;">Se invece il composto non impazzisce peggio per voi
e vi verrà una crema di pecorino “normale”. In ultimo aggiungete un poco di
sale, se manca.</p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;">Sempre dal Forum della Cucina Italiana di quell'anno, Enzo ci ha regalato il paté di fegatini, che faccio con la sua ricetta da tantissimi anni e, come questa crema di pecorino, trovo sia semplicemente fantastico! Presto sulla tavola di Ricette Barbare!</p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><b>The pecorino cream recipe</b> by Enzo Raspolli is a classic Tuscan recipe that is always present on my table, at buffets or as an appetizer. You can choose to prepare a bowl from which each guest can serve themselves (with plenty!!) or prepare crostini already. In any case, it will be gone in a flash, because it is too good!</p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><br /></p><div style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><b>Taste</b>: strong and very tasty, a real treat.<br /><b>Complexity</b>: no difficulty.<br /><b>Where did I find it?</b> Italian Cooking Forum, 2004.</div><div style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><br /></div><div style="line-height: normal; margin-bottom: 0cm; text-align: justify;">This is a classic Tuscan recipe for pecorino cream, which is a delicious and versatile appetizer or snack. The cream is made with pecorino cheese, eggs, herbs, and olive oil. It can be served on crostini, crackers, or breadsticks, or it can be used as a dip for vegetables or fruit.</div><div style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><br /><u>Ingredients</u>:<br />200 grams (7 ounces) pecorino cheese, semi-aged<br />1 hard-boiled egg<br />1 bunch parsley<br />10 basil leaves<br />1/4 teaspoon red pepper flakes<br />4-6 tablespoons extra-virgin olive oil<br />Salt and pepper to taste</div><div style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><br /><u>Instructions</u>:<br />In a blender, combine the parsley, basil, red pepper flakes, and pecorino cheese. Add the hard-boiled egg yolk and 4-6 tablespoons of olive oil. Blend until smooth. Add the hard-boiled egg white and blend until combined.<br />With the blender running, slowly add a few tablespoons of cold water at a time until the cream reaches the desired consistency. Season with salt and pepper to taste.</div><div style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><div style="line-height: normal; margin-bottom: 0cm;">"Impazzisce" is an Italian word that means "to go crazy" or "to foam up." In this context, it refers to the process of adding olive oil to the cheese mixture, which causes the cheese to separate into small clumps.</div><div style="line-height: normal; margin-bottom: 0cm;">"Rassoda" is an Italian word that means "to solidify" or "to harden." In this context, it refers to the process of adding cold water to the cheese mixture, which causes the cream to thicken.</div></div><div style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><br /><u>Tips</u>:<br />Use a good quality pecorino cheese for the best flavor.<br />To make the cream ahead of time, store it in an airtight container in the refrigerator for up to 3 days.</div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><o:p></o:p></p>Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com1tag:blogger.com,1999:blog-1697460888265054203.post-5273964305323955612021-07-23T16:43:00.002+02:002023-10-30T13:00:29.876+01:00Pasta melanzane e pesce spada or Pasta with eggplant and swordfish<div style="text-align: justify;">Inizialmente ho considerato questa gustosa calamarata di melanzane e pesce spada un ricco primo piatto, ma dopo averlo fatto varie volte ho visto che è praticamente un perfetto piatto unico, accompagnatelo da una fresca insalata e da un bel frutto e non avrete bisogno d'altro!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;">English version below</b></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WOF2Z75SKQ0/YPrTUhkXjlI/AAAAAAAAhPk/SdhL9RnoWF4nok2Ry4RpbOOacSs6IteSACLcBGAsYHQ/s2048/Pasta%2Bmelanzane%2Be%2Bpesce%2Bspada%2Bricette%2Bbarbare.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1481" data-original-width="2048" height="462" src="https://1.bp.blogspot.com/-WOF2Z75SKQ0/YPrTUhkXjlI/AAAAAAAAhPk/SdhL9RnoWF4nok2Ry4RpbOOacSs6IteSACLcBGAsYHQ/w640-h462/Pasta%2Bmelanzane%2Be%2Bpesce%2Bspada%2Bricette%2Bbarbare.jpg" width="640" /></a></div><div class="MsoNormal" style="background-color: white; font-family: Cantarell; margin-bottom: 0cm; text-align: left;"><span style="font-family: inherit;"><o:p></o:p></span></div><div class="MsoNormal" style="background-color: white; font-family: Cantarell; text-align: justify;"></div><div class="MsoNormal" style="margin-bottom: 0cm; text-align: left;"><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><b><br /></b></div><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><b>Sapore:</b> gusto deciso e molto
gustoso, una vera bontà.</div><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><b>Complessità: </b>nessuna
difficoltà.</div><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><b>Dove l’ho trovato?</b>
Trasmissione televisiva Giovani nonne con Vittoria de Nitis.</div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p></div><div class="MsoNormal" style="margin-bottom: 0cm; text-align: left;"><br /><div style="text-align: left;">Per realizzare questa pasta con melanzane e pesce spada avrete bisogno di:<br />320 g di pasta formato calamarata o altra pasta corta a vostro gusto</div><div style="text-align: left;">300 g di pesce spada in fette spesse</div><div style="text-align: left;">200 g di pomodorini datterini gialli</div><div style="text-align: left;">50 ml di vino bianco secco</div><div style="text-align: left;">300 g di melanzane</div><div style="text-align: left;">1 spicchio di aglio</div><div style="text-align: left;">10 g pinoli</div><div style="text-align: left;">Sale e pepe</div><div style="text-align: left;">Basilico</div><div style="text-align: left;">Olio per friggere (io mi trovo bene con olio di arachidi)</div><div style="text-align: left;">Olio extravergine d’oliva</div><p style="text-align: left;"><span style="text-align: justify;">Tagliate il trancio di pesce spada in dadini e rosolatelo in olio e aglio. </span><span style="text-align: justify;">Aggiungete delle foglie di basilico, poi sfumate con ½ bicchiere di vino bianco. </span><span style="text-align: justify;">Unire i pomodorini datterini tagliati in 4 (ho dimenticato nel fare la spesa che Vittoria indicava di utilizzare i datterini gialli, quindi...), aggiungete altro basilico, salate e portate a cottura, aggiungendo se dovesse servire qualche cucchiaio d’acqua calda. Completate con una macinata di pepe.</span></p><div style="text-align: justify;">Tagliate a cubetti le melanzane e friggetele, scolatele su carta assorbente e salatele.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Cuocete la pasta secondo i tempi indicati nella confezione, scolatela nella padella con il pesce spada e mantecate. Spegnete il fuoco, unite quindi le melanzane, i pinoli debitamente tostati in padella e altro basilico fresco.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Pronti in tavola!<br /><br /></div><div style="text-align: justify;"><b>Pasta with Eggplant and Swordfish</b></div><div style="text-align: justify;">This is a delicious and hearty pasta dish that is perfect for a special occasion. The pasta is cooked in a sauce made with swordfish, eggplant, tomatoes, and basil. The dish is then topped with fried eggplant and pine nuts.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><b>Flavor</b>: a strong and very tasty taste, a real treat.</div><div><b>Complexity</b>: no difficulty.</div><div><b>Where did I find it?</b> Television show "Giovani nonne" with Vittoria de Nitis.</div><div><br /></div><div><div><u>Ingredients</u>:</div><div>320 grams (11.3 ounces) calamarata pasta or other short pasta of your choice</div><div>300 grams (10.6 ounces) swordfish, cut into thick slices</div><div>200 grams (7.1 ounces) yellow cherry tomatoes</div><div>50 milliliters (1.7 ounces) dry white wine</div><div>300 grams (10.6 ounces) eggplant</div><div>1 clove garlic</div><div>10 grams (0.35 ounces) pine nuts</div><div>Salt and pepper to taste</div><div>Basil</div><div>Oil for frying (I use peanut oil)</div><div>Extra virgin olive oil</div><div><br /></div><div><u>Instructions</u>:</div><div>Heat olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, or until fragrant. Add the swordfish and cook for 2-3 minutes per side, or until browned. Add the tomatoes, basil, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, or until the tomatoes are softened.</div><div>Meanwhile, cut the eggplant into cubes. Heat oil for frying in a separate skillet over medium heat. Fry the eggplant for 2-3 minutes per side, or until golden brown. Drain on paper towels.</div><div>Cook the pasta according to the package directions.</div><div>Drain the pasta and add it to the skillet with the swordfish sauce. Stir to combine. Add the fried eggplant, pine nuts, and more basil. Serve immediately.</div><div><br /></div><div><u>Tips</u>:</div><div>For the best results, use fresh swordfish.</div><div>If you don't have yellow cherry tomatoes, you can use regular cherry tomatoes or grape tomatoes.</div></div></div><p></p> </div>Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com6tag:blogger.com,1999:blog-1697460888265054203.post-35635178428405581492021-03-14T17:54:00.001+01:002023-10-30T15:17:26.586+01:00Tegamata di cavoli or Cabbage sauté<p style="text-align: justify;">Ho sempre amato tutti i cavoli, nel mio blog le ricette per prepararli spaziano dalla classica <a href="https://ricettebarbare.blogspot.com/2013/12/linsalata-di-rinforzo.html" rel="nofollow" target="_blank">insalata di rinforzo</a> al<a href="https://ricettebarbare.blogspot.com/2018/11/cavolo-rosso-brasato.html"> cavolo rosso brasato</a>, dalla <a href="https://ricettebarbare.blogspot.com/2014/02/padellata-di-salsiccia-con-cavolo-cappuccio.html">padellata di salsiccia con cavolo cappuccio</a> alla <a href="https://ricettebarbare.blogspot.com/2012/10/la-pasta-con-il-cavolfiore.html" rel="nofollow" target="_blank">pasta con il cavolfiore</a>, dalle tradizionali <a href="https://ricettebarbare.blogspot.com/2015/02/fritto-misto.html" rel="nofollow" target="_blank">frittelle con i broccoli</a>, ai <a href="https://ricettebarbare.blogspot.com/2015/10/burger-vegetariani.html" rel="nofollow" target="_blank">burger con cimette di cavolfiore</a>, dallo <a href="https://ricettebarbare.blogspot.com/2018/11/sformato-con-cavolfiori.html" rel="nofollow" target="_blank">sformato con cavolfiori</a> alla <a href="https://ricettebarbare.blogspot.com/2014/01/pasta-al-broccolo-romanesco.html" rel="nofollow" target="_blank">pasta con broccolo romanesco</a>, solo per citarne alcune e se avete pazienza ne trovate davvero per tutti i gusti. Avevo però un problema: come cuocio il cavolo senza che la cucina abbia quell'odore caratteristico nonostante una cappa aspirante di notevole dimensione? E' venuto in mio soccorso Dario Bressanini ed il suo ultimo libro La scienza delle verdure. <b style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;">English version below</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0VcO0L_NNXo/YE48UGsbwKI/AAAAAAAAg_0/S3SfWkiHXtofBZIBQBy0o-7ERe34B6OnACLcBGAsYHQ/s2048/tegame%2Bdi%2Bcavoli%2B_%2Bricette%2Bbarbare.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1965" height="640" src="https://1.bp.blogspot.com/-0VcO0L_NNXo/YE48UGsbwKI/AAAAAAAAg_0/S3SfWkiHXtofBZIBQBy0o-7ERe34B6OnACLcBGAsYHQ/w614-h640/tegame%2Bdi%2Bcavoli%2B_%2Bricette%2Bbarbare.jpg" width="614" /></a></div><div><br /></div><div><b style="background-color: white; color: #525252; font-family: Cantarell; text-align: justify;">Sapore</b><span style="background-color: white; color: #525252; font-family: Cantarell; text-align: justify;">: buonissimi sia caldi, che tiepidi o a temperatura ambiente</span></div><div><span style="background-color: white; color: #525252; font-family: Cantarell; text-align: justify;"><b>Complessità</b>: se avete un microonde niente di più facile<br /></span><span style="background-color: white; color: #525252; font-family: Cantarell; text-align: justify;"><b>Dove l’ho trovato?</b> Idea tratta dal libro La scienza delle verdure di Dario Bressanini</span></div><div><br /></div><div style="text-align: justify;">Dunque dicevamo... come risolvere il problema dell'odore di cavolo che invade la cucina ogni volta che lo preparate? Con il forno a microonde! Basta mettere l'ortaggio, tagliato in pezzi grandi qualche centimetro, in una ciotola di plastica adatta al microonde, aggiungere un cucchiaio d'acqua, coprire con pellicola per alimenti specifica per questo uso oppure usate l'apposito coperchio e accendete il vostro apparecchio alla massima potenza. Il tempo dipende dal vostro microonde, dal peso dell'ortaggio e dal grado di cottura desiderata, non vi resta che sperimentare, partendo da pochi minuti e poi replicando fino a portare a completa cottura.</div><div><br /></div><div style="text-align: justify;">Il vantaggio non è solo quello di avere una verdura cotta senza alcun odore e senza sporcare tante stoviglie, ma anche quello di non inzuppare l'ortaggio di acqua, così che mantenga una consistenza più croccante: le sostante aromatiche e quelle nutrienti non si disperdono nell'acqua di cottura, come avviene nella bollitura tradizionale!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-b7EN01cj0hI/YE48WA2hh0I/AAAAAAAAg_8/AW9VXeFwP-way6aBHEbWWx6t00lNQKhGwCLcBGAsYHQ/s2048/tegame%2Bdi%2Bcavoli%2Bricette%2Bbarbare.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1476" data-original-width="2048" height="462" src="https://1.bp.blogspot.com/-b7EN01cj0hI/YE48WA2hh0I/AAAAAAAAg_8/AW9VXeFwP-way6aBHEbWWx6t00lNQKhGwCLcBGAsYHQ/w640-h462/tegame%2Bdi%2Bcavoli%2Bricette%2Bbarbare.jpg" width="640" /></a></div><div><br /></div><div style="text-align: justify;">Gli ingredienti per realizzare questa tegamata sceglieteli in una o tante varietà: io ho cotto separatamente al microonde cavolfiore bianco, cavolfiore viola, cavoletti di Bruxelles, cime di broccolo e kale o cavolo riccio, poi li ho riuniti in un tegame aggiungendo olio, aglio rosolato, peperoncino e alici sott'olio, ne è uscito un piatto saporito, gustoso e davvero profumato, che aspettate a provarlo?</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Cabbage sauté</b></div><div style="text-align: justify;"><div>I've always loved cabbages. In my blog, I have recipes for cabbage dishes ranging from classic rinforzo salad to braised red cabbage, from sausage and cabbage skillet to pasta with cauliflower, from traditional broccoli fritters to cauliflower burgers, from cauliflower casserole to pasta with Romanesco broccoli, just to name a few. But I had a problem: how do I cook cabbage without the kitchen smelling like cabbage, even with a large extractor hood?</div><div><br /></div><div>Dario Bressanini and his latest book, La scienza delle verdure, came to my rescue.</div><div><br /></div><div>So, how do you solve the problem of cabbage smell that invades the kitchen every time you cook it? With the microwave oven!</div><div><br /></div><div>Just put the vegetable, cut into pieces a few centimeters in size, in a microwave-safe plastic bowl, add a tablespoon of water, cover with food wrap specifically designed for this use or use the appropriate lid, and turn on your appliance at maximum power. The cooking time depends on your microwave, the weight of the vegetable, and the desired degree of cooking. You just have to experiment, starting with a few minutes and then repeating until it is cooked through.</div><div><br /></div><div>The advantage is not only that you have a cooked vegetable without any smell and without dirtying too many dishes, but also that the vegetable is not soaked in water, so it retains a more crunchy texture. The aromatic and nutrient substances are not lost in the cooking water, as happens with traditional boiling!</div><div><br /></div><div>For this tegamata recipe, choose your ingredients in one or many varieties. I cooked cauliflower, purple cauliflower, Brussels sprouts, broccoli florets, and kale in the microwave separately, then I combined them in a pan with oil, sautéed garlic, chili pepper, and anchovies. The result was a flavorful, tasty, and truly fragrant dish. What are you waiting to try it?</div><div><br /></div><div><u>Ingredients</u>:</div><div>1 head of cauliflower, cut into florets</div><div>1/2 head of purple cauliflower, cut into florets</div><div>1 pound Brussels sprouts, halved</div><div>1 bunch broccoli florets</div><div>1 bunch kale, chopped</div><div>1/4 cup olive oil</div><div>2 cloves garlic, minced</div><div>1/2 teaspoon chili pepper flakes</div><div>1/4 cup anchovies, drained and chopped</div><div><br /></div><div><u>Instructions</u>:</div><div>Cook the cauliflower, purple cauliflower, Brussels sprouts, and broccoli florets in the microwave according to the instructions above.</div><div>Heat the olive oil in a large skillet over medium heat. Add the garlic and chili pepper flakes and cook for 1 minute, or until fragrant.</div><div>Add the cooked cabbage and kale to the skillet and stir to combine.</div><div>Cook for 5-7 minutes, or until heated through.</div><div>Stir in the anchovies and serve immediately.</div><div><br /></div><div><u>Tips</u>:</div><div>For a more flavorful dish, use a variety of cabbages.</div><div>If you don't have anchovies, you can substitute with capers or olives.</div><div>Serve with crusty bread for a complete meal.</div></div>Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com12tag:blogger.com,1999:blog-1697460888265054203.post-73419149781815668022021-02-07T17:48:00.003+01:002023-10-30T15:28:52.488+01:00Lasagne napoletane di carnevale or Neapolitan Lasagna for Carnival<div style="text-align: justify;"><span>Pur avendo una suocera avellinese ed un suocero napoletano, la prima volta che ho assaggiato questo piatto è stato a Trieste, a casa di Annibale un caro amico di mio marito e poi anche mio, napoletano DOC. Ero alle prime armi in cucina, a malapena sapevo preparare una pasta al pomodoro, ma Annibale fu molto paziente e chiaro nello spiegarmi questo piatto e da più di trent'anni lo preparo con la sua ricetta, che conservo gelosamente ed ogni volta il pensiero vola lontano, ad un caro amico che non c'è più. </span></div><div style="text-align: justify;"><span><br /></span></div><b style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; text-align: justify;">English version below</b><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cP7-pfFLlT8/YCAXIQrHbdI/AAAAAAAAgcc/1G3ArZqr3kMO4JrwpFPfFhBaVhPVv2sxACLcBGAsYHQ/s2048/lasagna%2Bnapoletana%2Bdi%2Bcarnevale%2Bricette%2Bbarbare%2B..JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2005" data-original-width="2048" height="626" src="https://1.bp.blogspot.com/-cP7-pfFLlT8/YCAXIQrHbdI/AAAAAAAAgcc/1G3ArZqr3kMO4JrwpFPfFhBaVhPVv2sxACLcBGAsYHQ/w640-h626/lasagna%2Bnapoletana%2Bdi%2Bcarnevale%2Bricette%2Bbarbare%2B..JPG" width="640" /></a></div><br /></div><div style="text-align: justify;"><span><b style="background-color: white; color: #525252; font-family: Cantarell;">Sapore</b><span style="background-color: white; color: #525252; font-family: Cantarell;">: buonissime sia calde, che tiepide o a temperatura ambiente<br /></span><span style="background-color: white; color: #525252; font-family: Cantarell;"><b>Complessità</b>: tanti passaggi, sono piuttosto lunghe da preparare, ma meritano!<br /></span><span style="background-color: white; color: #525252; font-family: Cantarell;"><b>Dove l’ho trovato?</b> Ricetta di famiglia</span></span></div><div style="text-align: justify;"><span style="background-color: white; color: #525252; font-family: Cantarell;"><br /></span></div><div style="text-align: justify;"><span>Per preparare le lasagne di carnevale alla napoletana vi occorreranno:</span></div><div style="text-align: justify;"><span>300 g di lasagne ricce (è un formato particolare di pasta secca)</span></div><div style="text-align: justify;"><span><a href="https://ricettebarbare.blogspot.com/2015/01/il-ragu.html" rel="nofollow" target="_blank">ragù napoletano</a></span></div><div style="text-align: justify;"><span>200 g di ricotta</span></div><div style="text-align: justify;"><span>200 g di pecorino semistagionato grattugiato</span></div><div style="text-align: justify;"><span>300 g mozzarella vaccina di qualche giorno, ben scolata</span></div><div style="text-align: justify;"><span>Per le polpettine: 400 g di carne di vitello e/o di maiale macinata, 1 uovo, pane raffermo, pecorino grattugiato, sale e pepe, olio di arachide per friggere.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span>Potete preparare la lasagna in varie tappe, io ad esempio il giorno prima preparo il ragù e le polpettine ed il giorno prescelto per gustare la lasagna non faccio altro che assemblarla.</span></div><div style="text-align: justify;"><span><br /></span></div><div style="text-align: justify;"><span>Per preparare il <a href="https://ricettebarbare.blogspot.com/2015/01/il-ragu.html" rel="nofollow" target="_blank">ragù alla napoletana</a> vi rimando al post già scritto in precedenza.</span></div><div style="text-align: justify;"><span><br /></span></div><div style="text-align: justify;"><span>Per le polpettine, vi consiglio invece di raddoppiare la dose, se anche voi avete in famiglia "ladri di polpette" che si aggirano in cucina spiluccando queste caramelle di una bontà senza eguali.</span></div><div style="text-align: justify;"><span><br /></span></div><div style="text-align: justify;"><span>Sono molto semplici da realizzare, basta mescolare in una ciotola la carne macinata con pane raffermo ammollato in latte e ben strizzato, pecorino grattugiato, poco sale ed un'abbondante macinata di pepe. Fare delle piccole polpettine del diametro di meno di due centimetri e friggerle in abbondante olio di semi di arachide. Scolarle dorate e far perdere l'olio in eccesso su carta casa o carta paglia.</span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mc81uPqmStw/YCAXW_DB-JI/AAAAAAAAgcg/LgMzeAoc9j4McNUZcpqH2wB6b6tDgRIgQCLcBGAsYHQ/s2048/lasagna%2Bnapoletana%2Bdi%2Bcarnevale%2Bricette%2Bbarbare.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://1.bp.blogspot.com/-mc81uPqmStw/YCAXW_DB-JI/AAAAAAAAgcg/LgMzeAoc9j4McNUZcpqH2wB6b6tDgRIgQCLcBGAsYHQ/w640-h426/lasagna%2Bnapoletana%2Bdi%2Bcarnevale%2Bricette%2Bbarbare.JPG" width="640" /></a></div><br /></div><div style="text-align: justify;"><span>Quando siamo pronti per assemblare la lasagna la prima cosa da fare è cuocere la pasta al dente, scolarla e disporla su canevacci a perdere l'acqua, non sovrapponendola ad evitare che si possa attaccare.</span></div><div style="text-align: justify;"><span><br /></span></div><div style="text-align: justify;"><span>Poi procediamo mettendo un mestolo di ragù sul fondo della pirofila e </span><span>alterniamo le lasagne di pasta con ricotta, ragù, il formaggio grattugiato, mozzarella e polpettine.</span></div><div style="text-align: justify;"><span><br /></span></div><div style="text-align: justify;"><span>Completiamo con abbondante ragù e passiamo in forno a 180°C per una mezz'ora.</span></div><div style="text-align: justify;"><span><br /></span></div><div style="text-align: justify;"><span>Pronti in tavola!<br /><br /><b>Neapolitan Lasagna for Carnival</b><br /><div>Despite having an Avellinese mother-in-law and a Neapolitan father-in-law, the first time I tasted this dish was in Trieste, at the home of Annibale, a dear friend of my husband and then of mine, a true Neapolitan. I was just starting out in the kitchen, I could barely make tomato sauce, but Annibale was very patient and clear in explaining this dish to me and for over thirty years I have been preparing it with his recipe, which I jealously guard and every time my thoughts fly far away, to a dear friend who is no longer there.</div><div><br /></div><div><u>Ingredients</u>:</div><div>300 grams (10.6 ounces) curly lasagna noodles</div><div><a href="https://ricettebarbare.blogspot.com/2015/01/il-ragu.html" rel="nofollow" target="_blank">Neapolitan ragù</a></div><div>200 grams (7.1 ounces) ricotta cheese</div><div>200 grams (7.1 ounces) grated semi-aged pecorino cheese</div><div>300 grams (10.6 ounces) well-drained mozzarella cheese</div><div>For the meatballs:</div><div>400 grams (14.1 ounces) ground beef and/or pork</div><div>1 egg</div><div>Stale bread, soaked in milk and squeezed dry</div><div>Grated pecorino cheese</div><div>Salt and pepper</div><div>Peanut oil for frying</div><div><br /></div><div><u>Instructions</u>:</div><div>Prepare the lasagna in stages. The day before, prepare the ragù and meatballs. On the day you want to serve the lasagna, simply assemble it.</div><div><br /></div><div>To prepare the <a href="https://ricettebarbare.blogspot.com/2015/01/il-ragu.html" rel="nofollow" target="_blank">Neapolitan ragù</a>, follow the instructions in the previous post.</div><div><br /></div><div>To prepare the meatballs, combine the ground beef, egg, soaked bread, grated pecorino cheese, salt, and pepper in a bowl. Mix well. Form small meatballs, about 1 inch (2.5 cm) in diameter. Fry the meatballs in hot peanut oil until golden brown. Drain on paper towels.</div><div><br /></div><div>When you are ready to assemble the lasagna, cook the lasagna noodles according to the package directions. Drain and spread the noodles out on a clean kitchen towel to drain any excess water.</div><div><br /></div><div>In a 9x13 inch (23x33 cm) baking dish, spread a layer of ragù on the bottom. Layer the lasagna noodles, ricotta cheese, ragù, grated pecorino cheese, mozzarella cheese, and meatballs.</div><div><br /></div><div>Top with a generous amount of ragù. Bake in a preheated oven at 350 degrees Fahrenheit (180 degrees Celsius) for 30 minutes, or until the cheese is melted and bubbly.</div><div><br /></div><div><u>Tips</u>:</div><div>If you don't have peanut oil, you can use any other type of vegetable oil.</div><div><br /></div></span></div>Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com16tag:blogger.com,1999:blog-1697460888265054203.post-78199352955929179982021-01-31T16:15:00.002+01:002023-10-30T16:32:09.567+01:00Torta salata vegetariana con funghi e castagne or Vegetarian pie with mushrooms and chestnuts<p style="text-align: justify;"><span>Sono sempre stata affascinata da quelle splendide torte salate inglesi, le cosiddette pies: pork pie, Sheperd’s pie, pot pie, fish pie… ma a fermarmi dal provare a realizzarle erano le modalità di misurazione degli ingredienti, con le unità di misura del sistema britannico non mi trovo affatto a mio agio. Capirete quindi la mia gioia quando nel gruppo Re-Cake è stata introdotta la preparazione di gennaio, una pie vegetariana con ripieno di funghi e castagne. 😍 </span></p><p style="text-align: justify;"><span></span></p><b style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; text-align: justify;">English version below</b><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1zxgjvEs34U/YBbHt9M1mVI/AAAAAAAAgbk/u2I4smmWGbcjhWhLAbXeHhPY-21GwFqMgCLcBGAsYHQ/s2048/Torta%2Bsalata%2Bvegetariana%2BVegetarian%2Bchestnut%2Band%2Bmushroom%2Bpie%2BRicette%2BBarbare.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1587" data-original-width="2048" height="496" src="https://1.bp.blogspot.com/-1zxgjvEs34U/YBbHt9M1mVI/AAAAAAAAgbk/u2I4smmWGbcjhWhLAbXeHhPY-21GwFqMgCLcBGAsYHQ/w640-h496/Torta%2Bsalata%2Bvegetariana%2BVegetarian%2Bchestnut%2Band%2Bmushroom%2Bpie%2BRicette%2BBarbare.jpg" width="640" /></a></div><br /><div style="text-align: justify;"><b>Sapore</b><span>: buonissima sia tiepida che a temperatura ambiente<br /></span><span><b>Complessità</b>: tanti passaggi, niente di complicato, ma piuttosto lunga<br /></span><span><b>Dove l’ho trovato?</b> Il gruppo di Re-Cake l’ha scovata, tradotta e adattata da Hairy Bikers, sito della <a href="https://www.bbc.co.uk/food/recipes/chestnut_and_mushroom_43005" rel="nofollow" target="_blank">BBC</a></span></div><p style="text-align: justify;"><span>Il risultato ottenuto è a dir poco entusiasmante, la farò più volte tale e quale e poi cercherò di introdurre altre varianti, sempre utilizzando la ricetta per questa splendido impasto.</span></p><p style="text-align: justify;"><span>Passiamo ai molteplici ingredienti necessari per
realizzare questa torta salata vegetariana.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span><u>Per il “guscio” che la conterrà vi occorreranno</u>:</span></p><div style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span>350 g di farina 0<br />200 g di burro freddo<br />Un pizzico di sale<br />2 tuorli<br />Acqua fredda</span><br /><o:p> <br /></o:p><span><u>Per il ripieno invece vi occorreranno</u>:<br />50 g di burro<br />2 porri<br />350 g di funghi<br />2 spicchi di aglio tritato<br />Timo fresco<br />15 g di funghi secchi ammollati<br />50 g di farina 00<br />1 cucchiaino di senape di Digione<br />100 ml di marsala <br />
200ml di brodo vegetale <br /> 200 g di castagne cotte<br /><br /></span></div><div style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span>Cominciamo con il preparare la sfoglia: mettete farina, il burro a pezzi ed un bel pizzico di sale nel robot da cucina e azionatelo alla massima potenza ed intermittente, fino ad ottenere una fine sbriciolata. Aggiungete un turlo ed all’incirca 100 ml di acqua fredda o quella che sarà necessaria per compattare l’impasto. Toglietelo dal robot, lavoratelo brevemente su un piano e formate una palla che andrà in frigo a riposare una mezz’ora avvolta in pellicola per alimenti.</span></div><p style="text-align: justify;"><span>Si passa quindi a preparate il ripieno.</span></p><p style="text-align: justify;"><span>In un largo tegame mettete il burro, unite i porri affettati e fate cuocere a fuoco basso per circa 5 minuti. Aggiungete i funghi freschi a pezzi e fate cuocere ancora 4–5 minuti, poi unite l'aglio passato allo schiaccia aglio oppure tritato finemente, le foglie di timo ed i funghi reidratati tagliati a pezzi..</span></p><p style="text-align: justify;"><span>Quando il composto riprende calore, aggiungete la farina, mescolando velocemente e accuratamente, perché possa ricoprire tutte le verdure. </span></p><p style="text-align: justify;"><span>Aggiungete quindi il cucchiaino di senape, sfumate con il marsala e fate evaporare, poi unite il brodo caldo, riportate il tutto a ebollizione, poi abbassate la fiamma e continuate a mescolare finché non si sarà addensato, il composto a fine cottura non deve risultare liquido, ma piuttosto denso. Completate aggiungendo le castagne cotte, salate a gusto, coprite con il coperchio e lasciate raffreddare completamente.</span></p><p style="text-align: justify;"><span>Al momento della cottura riscaldate il forno a 190°C se statico, 170°C se ventilato.</span></p><p style="text-align: justify;"><span>Riprendete quindi dal frigo la sfoglia e dividetela a metà, una leggermente più grande dell'altra. Tirate il pezzo più grande fino a ottenere una sfoglia spessa un paio di millimetri e rivestite un piatto da pie da 24 cm. Aggiungete il ripieno freddo e completate con la seconda sfoglia, sempre dello spessore di circa un millimetro, inumidendo i bordi per sigillarla. Praticate un foro o dei tagli al centro della pie per lasciare che il vapore fuoriesca, spennellate con il secondo tuorlo e cuocete in forno per 40–45 minuti, o finché la sfoglia non sarà dorata.</span></p><p style="text-align: justify;"><span>Pronti in tavola!</span></p><p style="text-align: justify;"><span>Se volete saperne di più del gruppo <a href="https://www.facebook.com/groups/1100958140101179" rel="nofollow" target="_blank">Re-Cake</a> fate un salto a trovarle!<br /></span><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-K9ueJQ7xjRs/YBbH-a5xIgI/AAAAAAAAgbs/qCL4WhgmVugRhqA6ay3yPwlhy9oR6KX9QCLcBGAsYHQ/s1965/re_cake%2B2.0.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1965" data-original-width="1389" height="320" src="https://1.bp.blogspot.com/-K9ueJQ7xjRs/YBbH-a5xIgI/AAAAAAAAgbs/qCL4WhgmVugRhqA6ay3yPwlhy9oR6KX9QCLcBGAsYHQ/s320/re_cake%2B2.0.jpg" /></a></div><br /><div style="text-align: justify;"><b>Vegetarian pie with mushrooms and chestnuts</b></div><div style="text-align: justify;">I have always been fascinated by those wonderful English pies, the so-called pies: pork pie, shepherd's pie, pot pie, fish pie... but what stopped me from trying to make them were the methods of measuring ingredients, I am not at all comfortable with the units of measurement of the British system. So you can imagine my joy when the preparation of January was introduced in the Re-Cake Facebook group, a vegetarian pie with a filling of mushrooms and chestnuts.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><b>Flavor</b>: Delicious both warm and at room temperature</div><div><b>Complexity</b>: Many steps, nothing complicated, but rather long</div><div><b>Where I found it</b>: The Re-Cake group found it, translated and adapted it from Hairy Bikers, <a href="https://www.bbc.co.uk/food/recipes/chestnut_and_mushroom_43005" rel="nofollow" target="_blank">BBC website</a></div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><u>For the "shell" that will contain it you will need</u>:</div><div>350 g of type 0 flour</div><div>200 g of cold butter</div><div>A pinch of salt</div><div>2 egg yolks</div><div>Cold water</div><div><br /></div><div><u>For the filling you will need</u>:</div><div>50 g of butter</div><div>2 leeks</div><div>350 g of mushrooms</div><div>2 cloves of garlic, minced</div><div>Fresh thyme</div><div>15 g of dried mushrooms, soaked</div><div>50 g of type 00 flour</div><div>1 teaspoon of Dijon mustard</div><div>100 ml of Marsala</div><div>200 ml of vegetable broth</div><div>200 g of cooked chestnuts</div><div><br /></div><div>Let's start by preparing the dough: place flour, butter cubes, and a generous pinch of salt in a food processor and pulse at high speed and intermittently until you get a fine crumble. Add one egg yolk and about 100 ml of cold water or as much as needed to compact the dough. Remove it from the food processor, knead it briefly on a work surface and form a ball that will go in the fridge to rest for half an hour wrapped in plastic wrap.</div><div><br /></div><div>Then we proceed to prepare the filling.</div><div><br /></div><div>In a large skillet, melt the butter, add the sliced leeks and cook over low heat for about 5 minutes. Add the chopped fresh mushrooms and cook for another 4-5 minutes, then add the garlic passed through the garlic press or finely chopped, the thyme leaves and the rehydrated mushrooms, cut into pieces.</div><div><br /></div><div>When the mixture starts to heat up, add the flour, stirring quickly and carefully, so that it can coat all the vegetables.</div><div><br /></div><div>Then add the teaspoon of mustard, deglaze with the Marsala and let evaporate, then add the hot broth, bring everything to a boil, then lower the heat and continue stirring until it has thickened, the mixture at the end of cooking should not be liquid, but rather thick. Complete by adding the cooked chestnuts, salt to taste, cover with the lid and let cool completely.</div><div><br /></div><div>At the time of cooking, preheat the oven to 190°C (375 degrees F).</div><div><br /></div><div>Then remove the dough from the fridge and divide it in half, one slightly larger than the other. Roll out the larger piece until you get a dough about 2 millimeters thick and line a 24 cm pie dish. Add the cold filling and top with the second dough, always about 1 millimeter thick, moistening the edges to seal it. Make a hole or cuts in the center of the pie to allow the steam to escape, brush with the second egg yolk and bake in the oven for 40-45 minutes, or until the crust is golden brown.</div></div>Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com8tag:blogger.com,1999:blog-1697460888265054203.post-68991336124160300502021-01-10T13:42:00.002+01:002023-10-30T16:45:41.342+01:00Polpette di carne cotta or Meatballs with cooked meat<p style="text-align: justify;"><span>Cominciamo l'anno con una ricetta cosiddetta di riciclo, nel mio caso avevo carne usata per fare il brodo e ho cercato in internet un modo per riutilizzarla. Sul sito del Cucchiaio d'Argento ho trovato la ricetta dei Mondeghili, sapete cosa sono? Io ho imparato che il termine maschile non significa niente altro che polpette e deriva dallo spagnolo albondigas trasformato negli anni in mondeghilo, nato proprio per riutilizzare il manzo avanzato.</span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5eK_Bhj_aUc/X_rz9AZZiZI/AAAAAAAAgT0/bEnUOms6xmYy9ThApwnm05zmjqMy-Q9nwCLcBGAsYHQ/s2048/Polpette%2Bcarne%2Blessa%2BMondeghili%2BRicette%2BBarbare.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1912" data-original-width="2048" height="598" src="https://1.bp.blogspot.com/-5eK_Bhj_aUc/X_rz9AZZiZI/AAAAAAAAgT0/bEnUOms6xmYy9ThApwnm05zmjqMy-Q9nwCLcBGAsYHQ/w640-h598/Polpette%2Bcarne%2Blessa%2BMondeghili%2BRicette%2BBarbare.jpg" title="Polpette di carne lessa Mondeghili Ricette Barbare" width="640" /></a></div><div style="text-align: justify;"><b style="background-color: white; color: #525252; font-family: inherit;">Sapore</b><span style="background-color: white; color: #525252; font-family: inherit;">: adoro le polpette, ma queste sono decisamente superlative!</span></div><div style="text-align: justify;"><b style="background-color: white; color: #525252; font-family: inherit; text-align: start;">Complessità</b><span style="background-color: white; color: #525252; font-family: inherit;">: nessuna difficoltà</span></div><div style="text-align: justify;"><b style="background-color: white; color: #525252; font-family: inherit;">Dove l’ho trovato? </b><span style="background-color: white; color: #525252; font-family: inherit;">Sito de</span><b style="background-color: white; color: #525252; font-family: inherit;"> </b><a href="https://www.cucchiaio.it/ricetta/ricetta-mondeghili/" rel="nofollow" style="background-color: white; font-family: inherit;" target="_blank">Il Cucchiaio d'Argento</a></div><div style="text-align: justify;"><a href="https://www.cucchiaio.it/ricetta/ricetta-mondeghili/" rel="nofollow" style="background-color: white; font-family: inherit;" target="_blank"><br /></a>I miei non si possono propriamente definire mondeghili, perché la ricetta è realizzata con ingredienti un po' differenti da quelli che prevede la tradizione, ma partendo dalla ricetta del Cucchiaio d'Argento ho utilizzato... quello che avevo in casa e cioè:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span>500 g di cappello del prete di manzo e di gallina lessi</span></div><div style="text-align: justify;"><span>200 g di mollica di pane raffermo</span></div><div style="text-align: justify;"><span>50 g di parmigiano grattugiato</span></div><div style="text-align: justify;"><span>100 di salame golfetta (la ricetta prevedeva la mortadella)</span></div><div style="text-align: justify;"><span>prezzemolo</span></div><div style="text-align: justify;"><span>2 uova (da ricetta 1 uovo per 400 g di carne)</span></div><div style="text-align: justify;"><span>latte intero</span></div><div style="text-align: justify;"><span>sale e pepe</span></div><div style="text-align: justify;"><span>noce moscata</span></div><div style="text-align: justify;"><span>pangrattato</span></div><div style="text-align: justify;"><span>burro e olio extravergine d'oliva</span></div><div style="text-align: justify;"><span><br /></span></div><div style="text-align: justify;"><span>Ho cominciato con mettere a bagno nel latte tiepido la mollica di pane raffermo. Mentre questa si ammorbidiva ho tritato nel robot da cucina la carne, dopo aver privato la gallina di pelle e ossa, insieme al salame golfetta.</span></div><div style="text-align: justify;"><span><br /></span></div><div style="text-align: justify;"><span>Ho quindi trasferito in una ciotola il trito ed ho aggiunto dapprima la mollica di pane ben strizzata dal latte e sminuzzata, poi il parmigiano, le uova leggermente battute, il prezzemolo tritato, sale e pepe ed un pizzico di noce moscata.</span></div><div style="text-align: justify;"><span><br /></span></div><div style="text-align: justify;"><span>Ho mescolato con cura, formando quindi delle grosse polpette leggermente schiacciate.</span></div><div style="text-align: justify;"><span><br /></span></div><div style="text-align: justify;"><span>Ho passato le polpette direttamente nel pane grattugiato e le ho fritte in padella con olio e burro per pochi minuti, poi passate su un foglio di carta assorbente ed infine servite ben calde!</span></div><div style="text-align: justify;"><span><br /></span></div><div style="text-align: justify;"><span>Pronti in tavola!</span></div><div style="text-align: justify;"><span><br /></span></div><div style="text-align: justify;"><span><b>Meatballs with cooked meat</b></span></div><div style="text-align: justify;"><span>Let's start the year with a so-called recycling recipe. In my case, I had meat that I had used to make broth, and I looked online for a way to reuse it. On the Cucchiaio d'Argento website, I found the recipe for Mondeghili. Do you know what they are? I learned that the masculine term means nothing more than meatballs and comes from the Spanish word albondigas, which over the years became mondeghilo, born precisely to reuse leftover beef.</span></div><div style="text-align: justify;"><span><br /></span></div><div style="text-align: justify;"><span><div><u>Ingredients</u>:</div><div>500 g (17.63 oz) boiled beef and chicken neck meat</div><div>200 g (7.05 oz) stale bread crumbs</div><div>50 g (1.76 oz) grated Parmesan cheese</div><div>100 g (3.53 oz) mortadella</div><div>Parsley</div><div>2 eggs </div><div>Whole milk</div><div>Salt and pepper</div><div>Nutmeg</div><div>Breadcrumbs</div><div>Butter and extra virgin olive oil</div><div><br /></div><div><u>Instructions</u>:</div><div>Soak the stale bread crumbs in warm milk. While the bread crumbs are softening, chop the meat and salami in a food processor, after removing the skin and bones from the chicken.</div><div>Transfer the ground meat to a bowl and add the bread crumbs, squeezed dry from the milk and crumbled, Parmesan cheese, lightly beaten eggs, chopped parsley, salt, pepper, and a pinch of nutmeg.</div><div>Mix well, then form large, slightly flattened meatballs.</div><div>Dip the meatballs directly in the breadcrumbs and fry them in a pan with oil and butter for a few minutes, then drain on a paper towel and serve hot!</div></span></div><p style="text-align: justify;"><br /></p>Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com25tag:blogger.com,1999:blog-1697460888265054203.post-2897635089288735362020-12-31T16:08:00.005+01:002023-11-07T11:36:35.632+01:00Struffoli<p style="text-align: justify;"><span style="font-family: inherit;">Non so se questa sia la ricetta originale degli struffoli, ma è la ricetta di famiglia, la prima volta che li ho assaggiati è stata in casa dei miei suoceri e da subito è stato eletto come mio dolce preferito, pur non amando il miele niente riesce a farmi interrompere dal prendere un altro struffolo, poi un altro e un altro ancora! E siccome per chiudere quest'anno avevo decisamente bisogno di qualcosa di dolce, eccomi qui a festeggiare con voi e con gli struffoli la fine di questo 2020!</span></p><p style="text-align: justify;"><span style="font-family: inherit;"><b style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;">English version below</b></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-H4KbIn1pmzY/X-3kh9OjpdI/AAAAAAAAgSM/pScnHSBH_tIzZgYjFTag_uwukFAzg5GEQCLcBGAsYHQ/s2048/struffoli%2Bcampani%2Bnapoletani%2Bricette%2Bbarbare.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1680" height="640" src="https://1.bp.blogspot.com/-H4KbIn1pmzY/X-3kh9OjpdI/AAAAAAAAgSM/pScnHSBH_tIzZgYjFTag_uwukFAzg5GEQCLcBGAsYHQ/w524-h640/struffoli%2Bcampani%2Bnapoletani%2Bricette%2Bbarbare.jpg" width="524" /></a></div><br /><div style="background-color: white; color: #525252; text-align: justify;"><span style="font-family: inherit;"><b>Sapore</b>: semplicemente paradisiaci, anche per chi, come me, non ama il miele</span></div><div class="MsoNormal" style="background-color: white; color: #525252; margin-bottom: 0cm;"><span style="font-family: inherit;"><o:p></o:p></span></div><div style="background-color: white; color: #525252; text-align: justify;"><span style="font-family: inherit;"><b style="text-align: start;">Complessità</b>: nessuna difficoltà</span></div><div class="MsoNormal" style="background-color: white; color: #525252; margin-bottom: 0cm;"><span style="font-family: inherit;"><o:p></o:p></span></div><div class="MsoNormal" style="background-color: white; color: #525252; text-align: justify;"></div><div class="MsoNormal" style="background-color: white; color: #525252; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;"><b>Dove l’ho trovato? </b>Ricetta di famiglia</span></div><div class="MsoNormal" style="background-color: white; color: #525252; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="background-color: white; color: #525252; margin-bottom: 0cm; text-align: justify;"><p class="MsoNormal" style="line-height: normal;"><span><span style="font-family: inherit;">Le indicazioni, come vi dicevo, sono della mamma di
mio marito, quindi non me ne vogliate se la ricetta originale prevede
ingredienti differenti, io non la cambierei con nulla al mondo!<o:p></o:p></span></span></p>
<div style="line-height: normal; margin-bottom: 0cm;"><span><span style="font-family: inherit;">Per realizzare gli struffoli vi occorreranno:<br /></span></span><span><span style="font-family: inherit;">4 uova<br /> </span></span><span><span style="font-family: inherit;">50 g di burro<br /></span></span><span><span style="font-family: inherit;">50 g di liquore strega o vino bianco<br /></span></span><span><span style="font-family: inherit;">50 g di zucchero<br /></span></span><span><span style="font-family: inherit;">un pizzico di sale<br /></span></span><span><span style="font-family: inherit;">500 g di farina 00<br /></span></span><span><span style="font-family: inherit;">buccia di arancia e limone grattugiate<br /></span></span><span><span style="font-family: inherit;">500 g di miele di fiori d’arancio o millefiori<br /></span></span><span><span style="font-family: inherit;">Olio di arachidi per friggere</span></span></div>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: inherit;"><span>Mia suocera faceva
la fontana, io preferisco usare la planetaria con la foglia e lavoro il
burro con lo zucchero ed il pizzico di sale. Unisco quindi le uova sgusciate,
il liquore e la buccia grattugiata di un arancia (mia aggiunta) e di un
limone.</span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span><span style="font-family: inherit;">Unisco quindi la
farina setacciata in 2-3 volte.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span><span style="font-family: inherit;">Appena l’impasto è
diventato ben liscio lo avvolgo in pellicola trasparente e lascio riposare in
frigo per una mezz’ora.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span><span style="font-family: inherit;">Riprendo quindi l’impasto
e formo dei piccoli filoncini, come quando preparo gli gnocchi, ma molto più
piccoli e con un coltello a lama liscia taglio gli struffoli.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span><span style="font-family: inherit;">Li friggo quindi in
olio profondo, un poco alla volta, finché non diventano dorati.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span><span style="font-family: inherit;">Li scolo poi con
un mestolo forato, facendoli raffreddare su carta assorbente.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span><span style="font-family: inherit;">Riscaldo il miele in
una padella, poi spengo il fuoco e aggiungo gli struffoli ed i cubetti di
canditi.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span><span style="font-family: inherit;"><span>Mescolo per bene poi trasferisco gli struffoli in un piatto da portata o in tanti stampini monoporzione e poi decoro con i diavolini dolci. </span></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: inherit;">E se vi state chiedendo perché gli struffoli sono "inscatolati" è perché inscatolare biscotti o altre dolcezze era la condizione richiesta per partecipare al #ReCakeChristmasCookieBox di <a href="https://www.facebook.com/groups/1100958140101179" rel="nofollow" target="_blank"><b>Re-Cake 2.0</b></a>, venite nel gruppo per scoprire tante meravigliose Christmas Cookie Box!</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: inherit; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: medium;"><a href="https://1.bp.blogspot.com/-9OYi9RovaYU/X-3sZBC0u5I/AAAAAAAAgSY/47_VOxd55jUskZN-IJyfXqBl-HosiX8HACLcBGAsYHQ/s1965/re_cake%2B2.0.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1965" data-original-width="1389" height="320" src="https://1.bp.blogspot.com/-9OYi9RovaYU/X-3sZBC0u5I/AAAAAAAAgSY/47_VOxd55jUskZN-IJyfXqBl-HosiX8HACLcBGAsYHQ/w226-h320/re_cake%2B2.0.jpg" width="226" /></a></span></div><span style="font-family: inherit; font-size: medium;"><br /><span style="color: #050505; text-align: start;"><br /></span></span><p></p></div><div class="MsoNormal" style="background-color: white; margin-bottom: 0cm; text-align: justify;"><span style="color: #525252; font-family: Cantarell;"><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;">Struffoli are a traditional Neapolitan Christmas dessert made with fried dough balls, honey and candied fruit. They are a delicious and festive treat that is sure to please everyone at your holiday table.</div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;"><u>Ingredients</u>:</div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;">500 grams all-purpose flour</div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;">50 grams sugar</div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;">4 eggs</div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;">50 grams butter, melted and cooled</div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;">50 gram sugar</div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;">1/2 teaspoon salt</div><div class="MsoNormal" style="margin-bottom: 0cm;"><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="font-size: 15.4px;">50 grams of Strega* liqueur or white wine</span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="font-size: 15.4px;">peanut oil for frying, as needed</span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;">2-3 cup honey</div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;">Candied fruit, for garnish</div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;"><br /></div></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="font-size: 15.4px;">* "Strega" is a liqueur made from a blend of herbs and spices, including cinnamon, nutmeg, and cloves. It is a popular liqueur in Italy, especially during the holidays. </span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="font-size: 15.4px;"><br /></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="font-size: 15.4px;">In the context of the struffoli recipe, the liquor or wine is added to the dough to give it a flavorful and aromatic boost. The struffoli are then fried and coated in honey, and the liquor or wine helps to add a depth of flavor to the dish.</span></div></div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;"><u>Instructions</u>:</div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;">In a large bowl, whisk together the flour, sugar, eggs, butter, salt and Strega until smooth.</div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;">Turn the dough out onto a lightly floured surface and knead for 3-5 minutes or until smooth and elastic.</div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;"><div class="MsoNormal" style="font-size: medium; margin-bottom: 0cm;"><span style="font-size: 15.4px;">As soon as the dough is smooth, I wrap it in plastic wrap and let it rest in the fridge for 30 minutes.</span></div><div class="MsoNormal" style="font-size: medium; margin-bottom: 0cm;"><span style="font-size: 15.4px;"><br /></span></div><div class="MsoNormal" style="font-size: medium; margin-bottom: 0cm;"><span style="font-size: 15.4px;">Then I take the dough and form small ropes, like when I make gnocchi, but much smaller. With a smooth-bladed knife, I cut the struffoli.</span></div><div class="MsoNormal" style="font-size: medium; margin-bottom: 0cm;"><span style="font-size: 15.4px;"><br /></span></div><div class="MsoNormal" style="font-size: medium; margin-bottom: 0cm;"><span style="font-size: 15.4px;">I fry them in deep oil, a few at a time, until they are golden brown.</span></div></div><div class="MsoNormal" style="margin-bottom: 0cm;"><div class="MsoNormal" style="margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="font-size: 15.4px;">I drain them with a slotted spoon, letting them cool on paper towels.</span></div></div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="margin-bottom: 0cm;"><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="font-size: 15.4px;">I heat the honey in a pan, then turn off the heat and add the struffoli.</span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="font-size: 15.4px;"><br /></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="font-size: 15.4px;">I mix well, then transfer the struffoli to a serving dish or in individual molds and then decorate with candied fruit.</span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="font-size: 15.4px;"><br /></span></div></div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;"><u>Notes</u>:</div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;">You can use any type of flour for this recipe, but all-purpose flour will give you the best results.</div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;">To make the struffoli even more festive, you can add other candied fruits, such as cherries, citron, or orange peel.</div></span></div>Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com13tag:blogger.com,1999:blog-1697460888265054203.post-3858371136783055712020-11-29T15:37:00.002+01:002023-11-07T11:44:55.051+01:00Salsicce e friarielli<p style="text-align: justify;">Essendo nata e cresciuta a Roma, conoscevo i broccoletti. Arrivata a Trieste, grazie ad un collega di Bari, ho conosciuto le cime di rapa (che appartengono alle crucifere). Poi è arrivato l'amore ed essendo campano ho imparato come cucinare i friarielli (stessa famiglia, ma una sottovarietà più tenera, con steli esili e sottili) per un'apoteosi di bontà, salsicce e friarielli, soprattutto se prediligete i sapori decisi!</p><p style="text-align: justify;"><b style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;">English version below</b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vyOgunrdc08/X8OsDjHVYKI/AAAAAAAAgQQ/dg3NG7m0leUN4Davzd3xHxn_VzD8gsTdQCLcBGAsYHQ/s2048/salsicce%2Be%2Bfriarielli%2Bricette%2Bbarbare_.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1335" data-original-width="2048" height="418" src="https://1.bp.blogspot.com/-vyOgunrdc08/X8OsDjHVYKI/AAAAAAAAgQQ/dg3NG7m0leUN4Davzd3xHxn_VzD8gsTdQCLcBGAsYHQ/w640-h418/salsicce%2Be%2Bfriarielli%2Bricette%2Bbarbare_.jpg" width="640" /></a></div><br /><div style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; text-align: justify;"><b style="font-family: inherit; font-size: 15.4px;">Sapore</b><span style="font-family: inherit;">: ero abituata a lessare i broccoletti e condirli con olio e limone, ma in padella con le salsicce i friarielli sono paradisiaci!</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><span style="font-family: inherit;"><o:p></o:p></span></div><div style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; text-align: justify;"><span style="font-family: inherit;"><b style="text-align: start;">Complessità</b>: nessuna difficoltà</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><span style="font-family: inherit;"><o:p></o:p></span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; text-align: justify;"></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;"><b>Dove l’ho trovato? </b>Ricetta di famiglia</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;">Gli ingredienti necessari per godersi salsicce e friarielli sono:</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;">1 kg di friarielli puliti</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;">5-6 salsicce (se le trovate, prediligete le salsicce "a metro")</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;">2 spicchi di aglio</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;">1 peperoncino</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;">sale</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;">olio extravergine d'oliva</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;">Pulite i friarielli, eliminando la base del gambo, le eventuali foglie ingiallite, lavateli e grondateli della loro acqua.</div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><br /></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;">Mettete le salsicce in una pentola con acqua bollente (se volte che parte del grasso fuoriesca bucherellatele)<span style="font-size: 15.4px;"> e cuocetele per cinque minuti.</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><br /></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;">In un largo tegame dai bordi alti, mettete a rosolare in abbondante olio, gli spicchi di aglio ed il peperoncino, eliminando i semi interni se non gradite la sua piccantezza.</div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><br /></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;">Quando l'aglio è ben dorato, aggiungete le salsicce e subito dopo i friarielli, salate e coprite, lasciando cuocere per circa 20', mescolando di tanto in tanto. Scoperchiate e controllate il grado di cottura, facendo evaporare l'eventuale acqua che si fosse formata e.... pronti in tavola!</div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><br /></div><div class="MsoNormal" style="background-color: white; margin-bottom: 0cm; text-align: justify;"><span style="color: #525252; font-family: Cantarell;"><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;"><b>Sausage and Broccoli</b></div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;"><u>Ingredients</u>:</div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="font-size: 15.4px;"><br /></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="font-size: 15.4px;">2.2 pounds (1 kilogram) of broccoli, cleaned</span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="font-size: 15.4px;">16-20 ounces of sausages (if you can find them, prefer "a metro" sausages)</span></div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;">2 cloves of garlic</div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;">1 chili pepper</div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;">Salt</div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;">Extra virgin olive oil</div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;"><u>Instructions</u>:</div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;">Clean the broccoli, removing the base of the stem, any yellowed leaves, and washing them. Drain them of their water.</div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;">Place the sausages in a pot of boiling water (if you want some of the fat to drain, pierce them) and cook for five minutes.</div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;">In a large skillet with high sides, heat olive oil in abundance. Add the cloves of garlic and the chili pepper, removing the inner seeds if you don't like the heat.</div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;">When the garlic is golden brown, add the sausages and immediately after the broccoli. Season with salt and cover, leaving to cook for about 20 minutes, stirring occasionally. Uncover and check the degree of cooking, evaporating any water that may have formed.</div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="font-size: 15.4px; margin-bottom: 0cm;">Serve immediately!</div></span></div>Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com8tag:blogger.com,1999:blog-1697460888265054203.post-71293124137700968432020-11-09T08:00:00.038+01:002023-11-07T11:50:34.419+01:00Pasta con ragù alla pugliese Pasta with Puglia-Style Ragù<p style="text-align: justify;">Nella mia famiglia non ci sono pugliesi quindi per questa ricetta mi sono affidata a Maria Pia Timo che ha raccontato come preparare i Litorci secondo la ricetta della mamma nella trasmissione televisiva "Vito con i suoi". Non ho la giusta attrezzatura per preparare questo tipico formato di pasta di semola, ma il ragù l'ho fatto più e più volte perché ci è piaciuto davvero molto e ora è giunto il momento di condividerlo con voi!</p><p style="text-align: justify;"><b style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;">English version below</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-gibLClOYstk/X6gDIzDNpAI/AAAAAAAAgLo/-uVP638kDi8AHSXDlQ7FG6wstcha7Sf6gCLcBGAsYHQ/s2048/pasta%2Bcon%2Bragu%2Brag%25C3%25B9%2Balla%2Bpugliese%2Bricette%2Bbarbare.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1950" data-original-width="2048" height="610" src="https://1.bp.blogspot.com/-gibLClOYstk/X6gDIzDNpAI/AAAAAAAAgLo/-uVP638kDi8AHSXDlQ7FG6wstcha7Sf6gCLcBGAsYHQ/w640-h610/pasta%2Bcon%2Bragu%2Brag%25C3%25B9%2Balla%2Bpugliese%2Bricette%2Bbarbare.jpg" width="640" /></a></div><br /><div style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; text-align: justify;"><b style="font-family: inherit; font-size: 15.4px;">Sapore</b><span style="font-family: inherit;">: abituata al ragù alla napoletana questo sugo è stata una piacevolissima scoperta, ottimo!</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><span style="font-family: inherit;"><o:p></o:p></span></div><div style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; text-align: justify;"><span style="font-family: inherit;"><b style="text-align: start;">Complessità</b>: nessuna difficoltà</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><span style="font-family: inherit;"><o:p></o:p></span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; text-align: justify;"></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;"><b>Dove l’ho trovato? </b>Trasmissione televisiva Vito con i suoi</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;">Per realizzare il ragù alla pugliese con la ricetta di famiglia di Maria Pia Timo vi occorreranno:<br />500 g costine di maiale</div><div style="text-align: justify;">500 g di salsicce</div><div style="text-align: justify;">5 fettine di vitellone per fare gli involtini (braciole)</div><div style="text-align: justify;">2 <a href="https://ricettebarbare.blogspot.com/2020/08/passata-di-pomodoro-fatta-in-casa.html" rel="nofollow" target="_blank">bottiglie di passata di pomodoro</a></div><div style="text-align: justify;">1 grossa cipolla bianca</div><div style="text-align: justify;">ricotta secca di pecora o pecorino</div><div style="text-align: justify;">prezzemolo</div><div style="text-align: justify;">abbondante basilico</div><div style="text-align: justify;">uvetta</div><div style="text-align: justify;">sale e pepe</div><div style="text-align: justify;">olio extravergine d'oliva</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Si comincia con il preparare "le braciole", ossia gli involtini di carne che andranno ad insaporire questo gustoso ragù. Mettete tutte le fettine di carne su un tagliere, pepatele, aggiungete una grattugiata di ricotta secca, qualche foglia di prezzemolo, chicchi di uvetta e avvolgeteli strettamente, legandoli con dello spago da cucina, in alternativa usate degli stuzzicadenti. Se lo gradite potete aggiungere anche un pezzetto d'aglio, Maria Pia non l'ha usato ed io ho gradito davvero molto la sua assenza!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In un largo tegame con abbondante olio fate ben rosolare tutte le carni, per almeno 15 minuti, girandole e salando leggermente.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Tagliate a fettine la cipolla e mettetela sopra alle carne. Svuotate poi all'interno del tegame le bottiglie di passata di pomodoro (oppure un misto di passata di pomodoro e pelati passati al passaverdura), salate, pepate, aggiungete le foglie di abbondante basilico, fate prendere l'ebollizione e coprite, facendo cuocere a fiamma bassissima per almeno due ore, ma personalmente lo faccio cuocere per tre ore: la carne sarà tenerissima e il sugo corposo, profumato e saporito.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ora siete pronti per condire la pasta, che siano lintorci, orecchiette o come nel mio caso mezzi rigatoni, sarà sempre un piatto buonissimo, completato con la ricotta secca o il pecorino grattugiati!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><b>Pasta with Puglia-Style Ragù</b></div><div><br /></div><div><u>Ingredients</u>:</div><div>1.1 pounds pork ribs</div><div>1.1 pounds sausage</div><div>5 slices of veal for the rolls (braciole)</div><div>2 bottles of home made tomato sauce</div><div>1 large white onion</div><div>dried sheep's ricotta or pecorino cheese</div><div>parsley</div><div>abundant basil</div><div>raisins</div><div>salt and pepper</div><div>extra virgin olive oil</div><div><br /></div><div><u>Instructions</u>:</div><div>To make the braciole, place the slices of meat on a cutting board, season with pepper, add a grated piece of dried ricotta, a few parsley leaves, and raisins. Tightly roll them up and tie them with kitchen twine. If you like, you can add a piece of garlic.</div><div><br /></div><div>In a large skillet with plenty of olive oil, brown all the meats for at least 15 minutes, turning them and adding a little salt.</div><div><br /></div><div>Slice the onion and place it on top of the meat. Then, add the tomato sauce to the skillet, season with salt and pepper, add the basil leaves, bring to a boil, and cover. Cook over low heat for at least 2 hours, but I personally cook it for 3 hours so that the meat is very tender and the sauce is rich, flavorful, and aromatic.</div><div><br /></div><div>Now you are ready to dress the pasta. You can use lintorci, orecchiette, or, as in my case, half rigatoni. It will always be a delicious dish, topped with grated dried ricotta or pecorino cheese!</div></div>Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com14tag:blogger.com,1999:blog-1697460888265054203.post-32640177764842250752020-11-02T08:00:00.012+01:002023-11-07T12:10:07.447+01:00Pesce al cartoccio in foglie di fico Salmon in Fig Leaf Parcels<p style="text-align: justify;">C'era una volta un mensile che illustrava le ricette che venivano fatte su un canale TV. Entrambi avevano un nome che significa di bell'aspetto: Alice. Purtroppo ora quel canale non viene trasmesso e del mensile non ho memoria, ma questo piatto continuo a farlo ogni settembre con lo stesso ottimo risultato: semplice, gustoso, il salmone cotto nel cartoccio di foglia di fico ha un sapore delicato ed un profumo ineguagliabile, provatelo! </p><p style="text-align: justify;"><b style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;">English version below</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-diGRrHsNxqM/X57PRx1LU2I/AAAAAAAAgLY/cN5ODumEvVIy-P0bDsiJY8Gd0pIoj5_MACLcBGAsYHQ/s1223/pesce%2Bsalmone%2Bcartoccio%2Bfoglie%2Bfico%2B%2Bricette%2Bbarbare.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="843" data-original-width="1223" height="442" src="https://1.bp.blogspot.com/-diGRrHsNxqM/X57PRx1LU2I/AAAAAAAAgLY/cN5ODumEvVIy-P0bDsiJY8Gd0pIoj5_MACLcBGAsYHQ/w640-h442/pesce%2Bsalmone%2Bcartoccio%2Bfoglie%2Bfico%2B%2Bricette%2Bbarbare.jpg" width="640" /></a></div><div style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; text-align: justify;"><b style="font-family: inherit;"><br /></b></div><div style="background-color: white; text-align: justify;"><b style="color: #525252; font-family: inherit; font-size: 15.4px;">Sapore</b><span style="color: #525252; font-family: inherit;"><span style="font-size: 15.4px;">: un modo diverso per gustarsi </span></span><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">un ottimo</span></span><span style="color: #525252; font-family: inherit;"><span style="font-size: 15.4px;"> cartoccio di pesce</span></span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><span style="font-family: inherit;"><o:p></o:p></span></div><div style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; text-align: justify;"><span style="font-family: inherit;"><b style="text-align: start;">Complessità</b>: nessuna difficoltà</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><span style="font-family: inherit;"><o:p></o:p></span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; text-align: justify;"></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;"><b>Dove l’ho trovato? </b>Ricetta del mensile Alice Cucina</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-size: 15.4px;"><br /></span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-size: 15.4px;">Gli ingredienti necessari a realizzare questa ricetta sono:</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-size: 15.4px;">4 tranci di salmone</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-size: 15.4px;">8 foglie di fico</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-size: 15.4px;">1 limone non trattato</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-size: 15.4px;">maggiorana</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-size: 15.4px;">sale e pepe</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-size: 15.4px;">olio extravergine d’oliva</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 15.4px;">Lavare accuratamente le foglie di fico, asciugarle
e disporle su un tagliere, leggermente sovrapposte a coppie.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Insaporire il pesce con gli aromi e disporlo sulle
foglie di fico, coprendolo con una fettina di limone e condendo un filo d’olio
extravergine d’oliva.<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Chiudere il cartoccio con spago da cucina e
disporlo in una teglia foderata con carta da forno cuocendo in forno
preriscaldato a 200°C per 20 minuti.<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Togliere il pesce dal forno, lasciarlo leggermente
intiepidire poi aprire il cartoccio di foglie e servirlo.<o:p></o:p></p></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div><span><div><b>Salmon in Fig Leaf Parcels</b></div><div><br /></div><div><u>Ingredients</u>:</div><div>4 salmon fillets</div><div>8 fig leaves</div><div>1 unwaxed lemon</div><div>marjoram</div><div>salt and pepper</div><div>extra virgin olive oil</div><div><br /></div><div><u>Instructions</u>:</div><div>Wash the fig leaves thoroughly, pat them dry, and place them on a cutting board, slightly overlapping them in pairs.</div><div><br /></div><div>Season the fish with the herbs and place it on the fig leaves, covering it with a slice of lemon and drizzling with olive oil.</div><div><br /></div><div>Close the parcel with kitchen twine and place it in a baking dish lined with parchment paper. Bake in a preheated oven at 200°C (400°F) for 20 minutes.</div><div><br /></div><div>Remove the fish from the oven, let it cool slightly, then open the parcel of leaves and serve.</div></span></div><div><span style="font-family: inherit;"><br /></span></div>Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com6tag:blogger.com,1999:blog-1697460888265054203.post-79550790090982773612020-10-26T08:40:00.003+01:002023-11-07T12:32:18.950+01:00Uova in trippa o finta trippa Eggs in Tripe or Fake Tripe<p style="text-align: justify;">Avrei potuto definire questo gustoso piatto di uova in trippa "alla romana", ma la ricetta di mia mamma è leggermente differente da quella della tradizione e quindi ricetta di famiglia, più che ricetta tradizionale romana!</p><p style="text-align: justify;"><b style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;">English version below</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-BRjMNpiVuw8/X5Z7doSvogI/AAAAAAAAfcE/CPtqtL6Upqk_l1ZrbexKQ1Xavae1HS1LwCLcBGAsYHQ/s2048/uova%2Bin%2Btrippa%2Bfinta%2Btrippa%2Bricette%2Bbarbare.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1476" data-original-width="2048" height="462" src="https://1.bp.blogspot.com/-BRjMNpiVuw8/X5Z7doSvogI/AAAAAAAAfcE/CPtqtL6Upqk_l1ZrbexKQ1Xavae1HS1LwCLcBGAsYHQ/w640-h462/uova%2Bin%2Btrippa%2Bfinta%2Btrippa%2Bricette%2Bbarbare.jpg" width="640" /></a></div><br /><div style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; text-align: justify;"><b style="font-family: inherit;">Sapore</b><span style="font-family: inherit;">: un modo diverso per gustarsi un'ottima frittata</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><span style="font-family: inherit;"><o:p></o:p></span></div><div style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; text-align: justify;"><span style="font-family: inherit;"><b style="text-align: start;">Complessità</b>: nessuna difficoltà</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><span style="font-family: inherit;"><o:p></o:p></span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; text-align: justify;"></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;"><b>Dove l’ho trovato? </b>Ricetta di famiglia</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="background-color: white; margin-bottom: 0cm; text-align: justify;"><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><span style="font-family: inherit;">Per realizzare questo gustosissimo piatto vi occorreranno pochi e semplici ingredienti:</span></div><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;">1/2 cipolla<br />6 uova</div><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;">500 g <a href="https://ricettebarbare.blogspot.com/2020/08/passata-di-pomodoro-fatta-in-casa.html" rel="nofollow" target="_blank">passata di pomodoro </a><br />sale e pepe</div><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;">olio extravergine d'oliva</div><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;">opzionali: parmigiano o pecorino grattugiati e mentuccia</div><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;">Per prima cosa prepariamo il sugo che condirà questa "finta trippa", facendo rosolare in padella con un velo d'olio la cipolla tritata. Una volta imbiondita versiamo la passata di pomodoro, sale e pepe e portiamo a cottura, eventualmente aggiungendo qualche cucchiaio d'acqua se fosse troppo densa.</div><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;">In una ciotola battiamo le uova, saliamo e prepariamo una gustosa frittata. Non preoccupatevi se nel girare la frittata si rompe in qualche punto, alla fine andrà tagliata quindi nessun problema.</div><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;">Quando la frittata si è intiepidita, tagliatela a listarelle e versatela in padella con il sugo, girandola più volte. Versatela quindi in un piatto, spolverate se lo gradite con parmigiano o pecorino grattugiati e foglie di mentuccia.</div><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;">Pronti in tavola! </div><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="margin-bottom: 0cm;"><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><b>Eggs in Tripe or Fake Tripe</b></span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">I could have called this delicious dish of eggs in tripe "alla romana," but my mother's recipe is slightly different from the traditional one and therefore a family recipe, rather than a traditional Roman recipe!</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><br /></span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><u>Ingredients</u>:</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">1/2 onion</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">6 eggs</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">500 grams of homemade tomato sauce</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">Salt and pepper</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">Extra virgin olive oil</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">Optional: grated Parmesan or Pecorino cheese and mint</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><br /></span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><u>Instructions</u>:</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">First, prepare the sauce that will season this "fake tripe," by browning the chopped onion in a pan with a drizzle of oil. Once it is golden brown, add the tomato sauce, salt and pepper and bring to a boil. Add a few tablespoons of water if the sauce is too thick.</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><br /></span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">In a bowl, beat the eggs and season with salt. Make a delicious omelet. Don't worry if the omelet breaks in a few places when you flip it; it will be cut up in the end, so no problem.</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><br /></span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">When the omelet has cooled slightly, cut it into strips and add it to the pan with the sauce. Stir it several times. Then, pour it into a plate and sprinkle with grated Parmesan or Pecorino cheese and mint leaves, if you like.</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><br /></span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">Ready to serve!</span></span></div></div></div>Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com9tag:blogger.com,1999:blog-1697460888265054203.post-79460602960384646312020-10-19T08:00:00.012+02:002023-11-09T16:24:31.205+01:00Polpo arrostito con purea di melanzane Roasted octopus with eggplant puree<div class="separator" style="clear: both; text-align: justify;">
E siccome non c'è due senza tre, altra ricetta con le melanzane, questa volta in abbinamento con il polpo, come dice lo Chef una specie di baba ganoush libanese, con la differenza che le melanzane non sono cotte intere in forno, ma arrostite a fettine in padella con poco olio, una vera squisitezza!</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><b style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;">English version below</b></div>
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<a href="https://1.bp.blogspot.com/-G9i2PZ_aW8I/X0t-gn4uhnI/AAAAAAAAfTg/Tkkd3t0HX6MFzD6x-u-0-QlIDF5ObdFnQCLcBGAsYHQ/s1600/Polpo%2Bcon%2Bmelanzane%2Barrostite%2BPeppe%2BGuida%2Bricette%2Bbarbare.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Polpo arrostito con purea di melanzane ricette barbare" border="0" data-original-height="1039" data-original-width="1600" height="414" src="https://1.bp.blogspot.com/-G9i2PZ_aW8I/X0t-gn4uhnI/AAAAAAAAfTg/Tkkd3t0HX6MFzD6x-u-0-QlIDF5ObdFnQCLcBGAsYHQ/w640-h414/Polpo%2Bcon%2Bmelanzane%2Barrostite%2BPeppe%2BGuida%2Bricette%2Bbarbare.jpg" title="Polpo arrostito con purea di melanzane ricette barbare" width="640" /></a></div>
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<b style="font-family: inherit; font-size: 15.4px;">Sapore</b><span style="font-family: inherit; font-size: 15.4px;">: se vi piace il polpo dovete provare questo abbinamento, davvero gustoso</span></div>
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<span style="font-family: inherit;"><b style="text-align: start;">Complessità</b>: nessuna difficoltà</span></div>
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<span style="font-family: inherit;"><b>Dove l’ho trovato?</b> Chef Peppe Guida, programma Tv Questa terra è la mia terra S6 E3</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;">Per realizzare questo gustosissimo piatto vi occorreranno:</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit; font-size: 15.4px;">1 polpo (quello con la doppia fila di ventose sui tentacoli)</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;">4 melanzane lunghe</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;">basilico e mentuccia</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;">sale </span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;">poco peperoncino fresco</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit; font-size: 15.4px;">1/4 di spicchio di aglio</span> </span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="background-color: white; margin-bottom: 0cm; text-align: justify;"><span><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><span style="font-family: inherit;">Realizzare questa ricetta è davvero molto semplice e veloce. Fondamentale è lessare il polpo mettendolo in poca acqua fredda non salata per 40 minuti dall'ebollizione.</span></div><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><span style="font-family: inherit;">Una volta cotto mettere da parte i tentacoli sino al momento di portare il piatto in tavola.</span></div><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><span style="font-family: inherit;">Sbucciare le melanzane lunghe, tagliarle a fettine e metterle a tostare in padella con un filo d'olio extravergine d'oliva, salare e aggiungere foglie di basilico spezzettate. </span></div><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;">Una volta cotte, tritarle grossolanamente insieme ad altro basilico, menta, aglio, peperoncino.</div><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;">Riprendere i tentacoli del polpo lesso e arrostirli in padella con un filo d'olio. Mettere quindi il polpo arrostito nel piatto ed aggiungere le melanzane tritate, completare con un filo d'olio e qualche foglia di basilico.</div><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;">Pronti in tavola!</div><div class="MsoNormal" style="color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><b>Roasted Octopus with Eggplant Puree</b></span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="font-weight: bold;">Flavor: </span>If you like octopus, you have to try this pairing, it's really tasty</div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="font-weight: bold;">Complexity: </span>No difficulty</div><div class="MsoNormal" style="margin-bottom: 0cm;"><b>Where did I find it?</b>: Chef Peppe Guida, TV show "Questa terra è la mia terra" S6 E3</div><div class="MsoNormal" style="margin-bottom: 0cm;"><br /></div></span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><div class="MsoNormal" style="margin-bottom: 0cm;"><u>Ingredients</u></div><div class="MsoNormal" style="margin-bottom: 0cm;">1 octopus</div><div class="MsoNormal" style="margin-bottom: 0cm;">4 long eggplants</div><div class="MsoNormal" style="margin-bottom: 0cm;">basil and mint</div><div class="MsoNormal" style="margin-bottom: 0cm;">salt</div><div class="MsoNormal" style="margin-bottom: 0cm;">a bit of fresh chili pepper</div><div class="MsoNormal" style="margin-bottom: 0cm;">1/4 of a clove of garlic</div><div class="MsoNormal" style="margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="margin-bottom: 0cm;"><u>Instructions</u></div><div class="MsoNormal" style="margin-bottom: 0cm;">This recipe is really very simple and quick to make. The essential step is to boil the octopus by placing it in a small amount of unsalted cold water for 40 minutes from boiling.</div><div class="MsoNormal" style="margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="margin-bottom: 0cm;">Once cooked, set aside the tentacles until the time to bring the dish to the table.</div><div class="MsoNormal" style="margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="margin-bottom: 0cm;">Peel the long eggplants, cut them into slices, and cook them in a pan with a drizzle of extra virgin olive oil, salt, and chopped basil leaves.</div><div class="MsoNormal" style="margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="margin-bottom: 0cm;">Once cooked, chop them coarsely with more basil, mint, garlic and chili pepper.</div><div class="MsoNormal" style="margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="margin-bottom: 0cm;">Reheat the boiled octopus tentacles in a pan with a drizzle of oil. Then, place the roasted octopus on a plate and add the chopped eggplants, finish with a drizzle of oil and a few basil leaves.</div><div class="MsoNormal" style="margin-bottom: 0cm;"><br /></div><div class="MsoNormal" style="margin-bottom: 0cm;">Enjoy!</div></span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><br /></span></span></div></span></div>
<br />Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com3tag:blogger.com,1999:blog-1697460888265054203.post-32327847834679474562020-10-12T08:00:00.006+02:002023-11-09T16:39:19.110+01:00Pasta con salsa di melanzane Pasta with eggplant sauce<p style="text-align: justify;"><span style="font-family: inherit;">Se avete provato la mia versione di melanzane a funghetto con cottura in forno siete già a metà strada per poter realizzare questo gustoso pesto di melanzane, assaggiato in una trattoria del serinese, in provincia di Avellino.</span></p><p style="text-align: justify;"><b style="background-color: white; color: #525252; font-size: 15.4px;"><span style="font-family: inherit;">English version below</span></b></p><div style="background-color: white; color: #525252; font-size: 15.4px; text-align: justify;"><span style="font-family: inherit;"><b style="font-size: 15.4px;">Sapore</b><span style="font-size: 15.4px;">: un primo piatto davvero molto gustoso</span></span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-size: 15.4px; margin-bottom: 0cm;"><span style="font-family: inherit;"><o:p></o:p></span></div><div style="background-color: white; color: #525252; font-size: 15.4px; text-align: justify;"><span style="font-family: inherit;"><b style="text-align: start;">Complessità</b>: nessuna difficoltà</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-size: 15.4px; margin-bottom: 0cm;"><span style="font-family: inherit;"><o:p></o:p></span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-size: 15.4px; text-align: justify;"></div><div class="MsoNormal" style="background-color: white; color: #525252; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;"><b>Dove l’ho trovato?</b> Assaggiata in un ristorante di Serino e poi riadattata ai miei gusti</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xflTv6CKUpw/X3yfGV55ZiI/AAAAAAAAfY0/qGBGGPT-TdkERT751Owo0kj7T-u90gdXgCLcBGAsYHQ/s2048/pasta%2Bcon%2Bsalsa%2Bdi%2Bmelanzane%2Bricette%2Bbarbare.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1494" data-original-width="2048" height="466" src="https://1.bp.blogspot.com/-xflTv6CKUpw/X3yfGV55ZiI/AAAAAAAAfY0/qGBGGPT-TdkERT751Owo0kj7T-u90gdXgCLcBGAsYHQ/w640-h466/pasta%2Bcon%2Bsalsa%2Bdi%2Bmelanzane%2Bricette%2Bbarbare.jpg" width="640" /></a></div><br /></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;">Per realizzare questa gustosa pasta con un simil pesto di melanzane vi occorreranno:</div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><br /></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;">400 g di spaghetti o altra pasta lunga</div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;">600 g di melanzane lunghe</div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;">2 spicchi di aglio</div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;">basilico</div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;">50 g di mandorle pelate e tostate</div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;">50 g di grana grattugiato</div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;">olio extravergine d'oliva</div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;">sale e pepe</div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><br /></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;">Il primo passo è la cottura delle melanzane, in forno, <a href="https://ricettebarbare.blogspot.com/2020/10/melanzane-al-forno.html" rel="nofollow" target="_blank">come ho spiegato qui</a>. Vanno prima sbucciate (conservate la buccia!) poi tagliate a bastoncino, quindi condite con sale, pepe, spicchi di aglio, poco olio extravergine d'oliva e messe in teglia ricoperta di carta forno, cotte per un'ora a 180°C.</div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><br /></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;">Una volta cotte e intiepidite, mettete le melanzane nel bicchiere del mixer con le mandorle, il grana, il basilico ed unite a filo l'olio, fino ad ottenere la giusta consistenza.</div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><br /></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;">Mentre la pasta cuoce, tagliate finemente una parte della buccia delle melanzane e friggetele in olio ben caldo, servirà per decorare gli spaghetti, insieme a qualche foglia di basilico, dopo averli mantecati a freddo con questa deliziosa salsa!</div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><br /></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;">La prossima volta la utilizzerò in aggiunto ad un sugo fresco di pomodoro, secondo me ci sta proprio bene!</div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><br /></div><div class="MsoNormal" style="background-color: white; margin-bottom: 0cm; text-align: justify;"><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><b>Pasta with Eggplant Sauce</b></span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><div class="MsoNormal" style="margin-bottom: 0cm;"><b>Flavor</b>: A truly delicious first course</div><div class="MsoNormal" style="margin-bottom: 0cm;"><b>Complexity</b>: No difficulty</div><div class="MsoNormal" style="margin-bottom: 0cm;"><b>Where did I find it?</b> I tasted it in a restaurant in Serino and then adapted it to my taste.</div><div class="MsoNormal" style="margin-bottom: 0cm;"><br /></div></span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><u>Ingredients</u>:</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">14.1 ounces (400 grams) spaghetti or other long pasta</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">21.2 ounces (600 grams) long eggplants</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">2 cloves garlic</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">Basil</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">1.7 ounces (50 grams) peeled and toasted almonds</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">1.7 ounces (50 grams) grated Parmesan cheese</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">Extra virgin olive oil</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">Salt and pepper</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><br /></span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><u>Instructions</u>:</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell; font-size: 15.4px;">Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).</span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">Peel the eggplants (save the peels!), cut them into sticks, and season with salt, pepper, garlic, and a little olive oil.</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">Place the eggplants on a baking sheet lined with parchment paper and bake for 1 hour, or until they are tender, <a href="https://ricettebarbare.blogspot.com/2020/10/melanzane-al-forno.html" rel="nofollow" target="_blank">as I described in this post</a></span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">Once the eggplants are cooked and cooled, place them in a blender with the almonds, Parmesan cheese, basil, and olive oil. Blend until smooth.</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">While the pasta cooks, finely chop some of the eggplant peels and fry them in hot oil.</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">Drain the pasta and toss it with the eggplant sauce.</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">Top with the fried eggplant peels and basil leaves.</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><br /></span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;"><u>Tips</u>:</span></span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell; font-size: 15.4px;">For a vegetarian dish, omit the Parmesan cheese.</span></div><div class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #525252; font-family: Cantarell;"><span style="font-size: 15.4px;">Enjoy!</span></span></div></div>Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com6tag:blogger.com,1999:blog-1697460888265054203.post-38116236862524560902020-10-06T17:29:00.005+02:002023-11-14T16:41:59.076+01:00Melanzane al forno Baked eggplant mushrooms<p style="text-align: justify;">Adoro le melanzane a funghetto, ma non le faccio spesso, perché quelle che preparo io assorbono troppo olio. Ma quest'anno a casa di mia cognata ho assaggiato delle melanzane davvero deliziose e cotte in forno, ovviamente mi sono fatta dare la ricetta da Annalisa e appena arrivata a casa le ho preparate, una vera delizia e con pochissimo olio!</p><p style="text-align: justify;"><b style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px;"><span style="font-family: inherit;">English version below</span></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-tPIdGvicyKE/X3yM53xn7lI/AAAAAAAAfYk/1XyeVJpJgmEMh7RPBoha5b2fiN7rtjOMwCLcBGAsYHQ/s2048/Melanzane%2Bal%2Bforno%2Bricette%2Bbarbare.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://1.bp.blogspot.com/-tPIdGvicyKE/X3yM53xn7lI/AAAAAAAAfYk/1XyeVJpJgmEMh7RPBoha5b2fiN7rtjOMwCLcBGAsYHQ/w640-h426/Melanzane%2Bal%2Bforno%2Bricette%2Bbarbare.jpg" width="640" /></a></div><div style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; text-align: justify;"><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><br /></div></span><b style="font-size: 15.4px;">Sapore</b><span style="font-size: 15.4px;">: se vi </span><span style="font-family: inherit;">piacciono le melanzane, sarete entusiasti di questo piatto</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><span style="font-family: inherit;"><o:p></o:p></span></div><div style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; text-align: justify;"><span style="font-family: inherit;"><b style="text-align: start;">Complessità</b>: nessuna difficoltà</span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm;"><span style="font-family: inherit;"><o:p></o:p></span></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; text-align: justify;"></div><div class="MsoNormal" style="background-color: white; color: #525252; font-family: Cantarell; font-size: 15.4px; margin-bottom: 0cm; text-align: justify;"><span style="font-family: inherit;"><b>Dove l’ho trovato?</b> Ricetta di famiglia</span></div><p style="text-align: justify;">Gli ingredienti necessarie per realizzare questo contorno leggero e gustoso sono davvero pochi:</p><div style="text-align: justify;">melanzane lunghe<br />sale e pepe<br />olio extravergine d'oliva<br />aglio<br />basilico</div><p style="text-align: justify;">Si comincia con lo sbucciare le melanzane e tagliarle a bastoncini. Si mettono le melanzane così preparare in una teglia ricoperta da carta forno, si unisce lo spicchio d'aglio tagliato in quarti, sale e pepe ed un filo d'olio.</p><p style="text-align: justify;">Si gira accuratamente e si pone in forno a 180°C per un'ora circa.</p><p style="text-align: justify;">Una volta fuori dal forno si unisce basilico spezzettato e si gustano calde, tiepide o a temperatura ambiente, comunque sono buonissime!</p><div style="text-align: justify;"><b>Baked eggplant mushrooms: a healthier and tastier twist on a classic dish</b></div><div style="text-align: justify;">I love eggplant mushrooms, but I don't make them often because the ones I make at home soak up too much oil. But this year, I tried some delicious eggplant mushrooms cooked in the oven at my sister-in-law's house. I asked Annalisa for the recipe, and I made them as soon as I got home. They were a real treat, and they used very little oil!</div><div style="text-align: justify;"><br /><u>Ingredients</u><br />long eggplants<br />salt and pepper<br />extra virgin olive oil<br />garlic<br />basil</div><div style="text-align: justify;"><br /><u>Instructions</u><br />Peel the eggplants and cut them into sticks.<br />Place the eggplants in a baking dish lined with parchment paper. Add the quartered garlic clove, salt, pepper, and a drizzle of olive oil.</div><p style="text-align: justify;">Toss to coat and bake in a preheated oven at 180 degrees Celsius for about 1 hour.</p><p style="text-align: justify;">Once out of the oven, add chopped basil and enjoy warm, lukewarm, or at room temperature. They are delicious anyway!</p>Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com2tag:blogger.com,1999:blog-1697460888265054203.post-44850853423940765982020-09-23T17:11:00.002+02:002023-11-14T16:56:16.702+01:00Pasta allo scarpariello <p><span style="background-color: white; color: #1e3062; text-align: justify;">La parola scarpariello deriva da scarparo il termine che a Napoli identificava il </span><span style="background-color: white; color: #1e3062; text-align: justify;">calzolaio ed è uno dei tanti piatti imparato dalla mamma di mio marito.</span></p><p><span style="background-color: white; color: #1e3062; text-align: justify;"><b style="color: #525252; font-family: Cantarell; font-size: 15.4px;">English version below</b></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="1592" data-original-width="2048" height="498" src="https://1.bp.blogspot.com/-BkExx1TWigo/X2thDlu7P2I/AAAAAAAAfXg/MBjG057hsTgD1O6VefvwRwNY-b4Lct3iQCLcBGAsYHQ/w640-h498/pasta%2Ballo%2Bscarpariello%2Bricette%2Bbarbare.jpg" width="640" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><div style="line-height: normal; margin-bottom: 0cm;"><b>Sapore</b>: un sapore senza
eguali<br /><b>Complessità</b>: nessuna
difficoltà<br /><b>Dove l’ho trovato?</b> Ricetta
di famiglia</div><div style="line-height: normal; margin-bottom: 0cm;"><br />Gli ingredienti necessari per realizzarla sono:<br />spaghetti o fusilli<br />strutto oppure olio extra vergine d'oliva<br />aglio<br />sugo oppure pomodorini freschi in estate oppure pelati<br />parmigiano e pecorino<br />peperoncino<br />La ricetta in origine prevedeva di far soffriggere
dell’aglio tritato nell'olio o nello strutto, ma ho eliminato quest'ultimo.</div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">Poi si aggiungeva il sugo, che ho sostituito con dei pomodorini
datterini tagliati a metà.</p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Dopo aver completato la cottura della pasta con il
sugo e con l’aggiunta poco alla volta del pecorino e del parmigiano grattugiato
, aggiungiamo qualche foglia di basilico ed il peperoncino.</p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">Ecco fatto: lo scarpariello è già pronto da gustare, pronti in
tavola!!!</p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><br /></p><div style="line-height: normal; margin-bottom: 0cm;"><b>Scarpariello pasta a classic Neapolitan dish with a humble origin</b></div><div style="line-height: normal; margin-bottom: 0cm;">The term "scarpariello" is an adjective that means "of the shoemaker." In this case, the term refers to the fact that the recipe is originally from the Spanish Quarters of Naples, where many shoemakers lived. This is one of many dishes I learned from my husband's mother.</div><div style="line-height: normal; margin-bottom: 0cm;"><br /><u>Ingredients</u><br />400g spaghetti or fusilli<br />Lard or extra virgin olive oil<br />Garlic<br />Sauce or fresh tomatoes in summer or canned tomatoes<br />Parmesan and pecorino cheese<br />Chili pepper</div><div style="line-height: normal; margin-bottom: 0cm;"><br /><u>Instructions</u><br />The original recipe calls for frying chopped garlic in lard, but I prefer to use extra virgin olive oil.<br />Then add the sauce, which I have replaced with halved cherry tomatoes.<br />After cooking the pasta with the sauce and adding the pecorino and Parmesan cheese a little at a time, add a few basil leaves and the chili pepper.<br />That's it: the scarparielli is ready to be enjoyed, ready to be served on the table!!!</div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><br /></p></div>Barbara Palermohttp://www.blogger.com/profile/13274374913059250956noreply@blogger.com7