chefadrianomennillo

chefadrianomennillo
Volontario della Caritas - Milano

martedì 17 gennaio 2012

Beef Beer all'Adriano_Vitello murata _Ciacapreti _Parihuela _Spaghetti alla Siracusana _Canard à l'orange_Ukha _Cocido Madrileno _Singapore chili crab spice paste _ Bucatini cacio e pepe ai carciofi _ Filet mignon caramèlisè _ Purèe d'azinkokoui au budin _Good Eats Meatloaf _Anguilla marinata in agrodolce all'aceto di moscato d'Asti _Coq au vin _ Alici all'arancia _Torta salata con zucchine e crescenza_Savoury cake with courgettes and cheese _Tagliatelle di castagne _Kastanien-Bandnudeln mit frischen _Creme au caramel _

Beef  Beer  all'Adriano- ingredienti e dosi  per 4 persone : 800/900  gr di MANZO TAGLIATO a  PIACERE , 2 gambi di sedano -2 carote e 2 cipolle bianche , 100 gr di concentrato di pomodoro , 50 gr di funghi secchi , mirto , 1+1/2  bottiglia di birra ( io uso sempre la Pilsner ) olio extravergine , sale_method_Immergere in funghi in acqua tiepida , lavate e tagliate a piccoli pezzi , il sedano-carota e cipolla , salate la carne e in una padella fatela rosolare con l'olio per 6/8 minuti , poi versate la birra  , slzate il fuoco per 6 minuti , abbassate e aggiungete + poca acqua calda , il concentrato di pomodoro , i funghi strizzati , il mirto , salate poco e continuate la cottura a fuoco basso con il coperchio , dopo 40/50 controllate la cottura e servite questo manzo con i funghi e purèe di patate .

 

 

 

 VITELLO  MURATA ( SICILIA ) ingredienti e dosi per 4/6 persone--600 gr carne di vitello a fette   - 600 gr patate  - 6 pomodori  - 1/2  cipolla -
olio d'oliva extra-vergine  - sale  - pepe  - basilico-method_
- Disponete in un tegame alternando, la carne, le patate tagliate a fette, i pomodori a pezzetti, la cipolla nettata e tritata, e condite di volta in volta con sale, pepe, basilico e origano. Quindi spruzzate d'olio. Ponete su fuoco moderato con il coperchio per circa 30 minuti, aggiungendo se necessario di tanto in tanto un poco d'acqua. Servire il piatto caldo.

 


 

 

 

 Canard à l'orange - ingredienti e dosi _

  1. Whole duck  1 (5-pound)
  2. Salt and pepper  to season
  3. Oranges  3
  4. Sugar  1/4 cup
  5. Red wine vinegar  3 tablespoons
  6. Duck or chicken stock  2 cups
  7. White wine or port  1/3 cup
  8. Cornstarch or arrowroot  2 tablespoons
  9. Grand Marnier liqueur  3 tablespoons
  10. Butter, softened  2 tablespoons  - FATE  COSI _Preheat oven to 425°F. Remove the duck from the refrigerator about 30 minutes before you put it in the oven and let it come to room temperature. Wash the duck with cold water, pat it dry with paper towels and tuck the wings under the body to keep them from burning. Prick the duck skin all over with a skewer or toothpick. Trim any excess fat from the opening of the body cavity. Season the duck liberally inside and outside with salt and pepper. Set the duck on a rack in a roasting pan. Place the roasting pan in the lowest rack of the oven and roast for about 15 minutes. Then reduce the heat to 350°F and continue to roast, basting with the pan juices every 15 to 20 minutes, until the duck is cooked through and the temperature in the thickest part of the thigh measures between 165°F and 175°F (use a meat thermometer). Depending on your oven and the size of your bird, this should take anywhere from 1 to 1 1/2 hours.  While your duck is roasting, prepare the sauce. Zest the oranges, taking care not to get any of the bitter white pith. Squeeze the juice from the oranges and set the zest and juice aside. Add the sugar and vinegar to a medium-sized saucepan. Set the saucepan over medium-low heat and cook, stirring constantly, until the sugar is completely dissolved and starts to turn golden brown. Immediately remove from heat and carefully stir in the reserved orange juice (CAUTION: the caramelized sugar will splatter).  Return to the flame and add the chicken stock. Whisk over low heat until the caramelized sugar is completely dissolved. At this point the sauce base can be set aside until the duck is finished roasting.  When the duck is finished, remove it from the oven, tent it loosely with foil and set it aside to rest for 15 to 20 minutes. Skim any excess fat from the roasting pan and add the wine or port. Place the roasting pan on the stovetop over medium flame and bring the wine and pan juices to a boil, scraping up any bits of drippings off the pan. Pour the pan juices into the saucepan with the sauce base. Strain the sauce, return it to the saucepan and stir in the reserved orange zest. Bring the sauce to a simmer over low heat. Stir the cornstarch and Grand Marnier together in a small bowl, then whisk the slurry into the simmering sauce to thicken it. Remove the sauce from heat and slowly whisk in the butter to enrich the sauce. Carve the duck and place it on a serving platter. Serve the sauce in a sauceboat alongside the carved roast duck. -** ******CONSEIL DU CHEF ADRIANOMENNILLO , guarnite questo piatto con spicchi d'arancia _


Ukha _ingredienti e dosi :  : 400 gr small fishes, 300 gr pike-perch , 300 gr burbot , 6 ea small potatoes , 3 ea small onions , 1 ea parsley root , 1 1/2 l water , pepper, salt, parsley, dill , spices .prèparation-Clean small fishes, put in gauze and tie up. Pour cold water over, bring to boil, take froth away, add 1 onion, parsley root, salt, bay leaf, and leave on a very low heat for an hour. Take the gauze with fishes out. Put chopped potatoes, green parsley and boil until potatoes are ready. 15 minutes before soup is ready, put fish slices in it. Ukha, decorated with greens, is served with Vodka.

 

 


Cocido Madrileno( chickpea and pork stew from madrid ) ingredienti e dosi per 6 persone -:500 gr of chickpea -1/2 cabbage  -1/2 kilo of small carrots  -6 medium potatoes  -1/4 hen or chicken  -2 bones with marrow  -1 chorizo -1 longaniza - 1 blood sausage -serrano ham tip  -200 gr of streaky bacon - salt  - 150 gr of bread crumbs of yesterday's bread -2 handfuls of very thin pasta -2 eggs -1 garlic clove -1 tbs of chopped parsley_FATE  COSI _Soak the chickpeas in lukewarm water in the evening of the day before, with one tbs of coarse salt and a pinch of sodium bicarbonate-In a large pan with plenty of cold water put the meat, the bones tied (so the marrow doesn't come out), the bacon, ham, and the hen with a little salt. Put at medium heat. Dip the chickpeas in hot water. When the water with the meat starts to boil, skim well and add the chickpeas. It's convenient to use a net for them, so they don't go all over the place Put the fire at low heat and let the cocido cook. It should be on the fire some 3.5 hours, skimming it occasionally. One hour before the cooking is over, add the carrots cut in half lengthwise and half an hour later add the potatoes, peeled and diced. In a bowl put the bread crumbs, the eggs, 50 grams of bacon and the garlic clove. Stir well until you have a large croquette. Dip in flour and fry. Once is golden add to the cocido for half an hour Dice the cabbage and cook separately. Additionally you can stir-fry a little before serving. Add the chorizo The blood sausage can either be sliced and fried or cooked separately Once the cooking time is done, separate enough broth for the soup, leaving some in the pan so the meat doesn't go dry or cold Cook the pasta for 15 minutes in tbs broth and serve in a tureen In a platter put the meat previously diced, add the hen, the chorizo, the blood sausage, the ham, the bacon and the marrow. In another platter serve the chickpeas, the vegetables and potatoes The croquette is sliced and added to the meat tray_






Singapore  chili  crab  spice  paste _ ingredienti e dosi per 4 persone _ 1.5kg / 3lb 5oz uncooked brown or blue swimmer crabs, or crab claws, scrubbed (I used mud crab.) - 3 Tbsp sunflower oil-   1 recipe quantity chilli crab spice paste (see below)  - 2 Tbsp tomato ketchup  - 2 Tbsp chilli sauce  - 2 Tbsp clear honey  -3 Tbsp light soy sauce  -boiled long-grain rice, to serve_fate  cosi ( method )To prepare each crab, pull off the triangular bony tail flap and discard. Press your thumb under the rear end of the crab and lift the body away from the back shell. Discard the shell and remove and discard the stomach bag and the gills at the sides of the body. Rinse the crab flesh and claws under running cold water and pat dry with kitchen paper. Pull the 2 front claws from the bodies and then, using the back of a knife or a mallet, slightly crack the shell of each claw. Cut the crabs into quarters with a large-bladed knife. If using crab claws only, rinse under running cold water and crack the claws slightly using a large-bladed knife. Heat the oil in a wok or large frying pan over a high heat. Add the spice paste and cook gently, stirring occasionally, for 10-15 minutes until fragrant and the oil starts to rise to the surface. Meanwhile, combine the tomato ketchup, chilli sauce, honey and soy sauce in a small bowl. Add the sauce mixture to the wok or pan, then pour in 9-ml/3fl oz/generous 1/3 cup water and bring to the boil. Tip in the crab pieces and push around the wok or pan until well coated with the sauce. Cover, reduce the heat to low and simmer for 8-10 minutes until the crab pieces turn bright orange and are cooked through. Serve immediately with boiled rice_ 







Bucatini  cacio e pepe ai carciofi _ ingredienti e dosi : 150/200  gr di bucatini  -100 gr di pecorino romano2/3  carciofi  -1 limonefarina q.b. - pepe ,  sale e olio extravergine di oliva method_ Puliamo i carciofi, tagliamoli a julienne e lasciarli riposare in acqua e limone. In acqua bollente salata cuociamo i bucatini.In una padella scaldiamo l' olio e friggiamo i carciofi precedentemente infarinati. Una volta dorati, facciamoli asciugare su carta assorbente. In una padella versiamo parte dell’acqua di cottura e i bucatini scolati al dente. Aggiungiamo del pepe macinato al momento e il pecorino grattugiato. Mantechiamo bene il tutto e serviamo  con sopra la julienne di carciofi fritti.






CHILI  CRAB  SPICE  PASTE > ingredienti e dosi _2 dried chillies - 5 red chillies, deseeded and roughly chopped - 2 garlic cloves, roughly chopped - -6 shallots, roughly chopped - 5cm/2in piece of root ginger, peeled and roughly chopped - 1 tsp roasted shrimp paste (I used bottled smooth shrimp paste)  fate  cosi >  Soak the dried chillies in hot water for 10 minutes, then drain, deseed and roughly chop. Put all the ingredients in a food processor and blend a smooth paste. (I used a pestle and mortar to ground all ingredients into paste.) 






 Filet  mignon caramèlisè > ingredienti e dosi :
 900 gr de filet mignon de porc  ; 5 c. à soupe de miel liquide , 1 c. à café de baies roses ,  0.5 c. à café de poivre en grains  , 5 cl de sauce soja , 2 c. à soupe d'huile  , 1 bouquet de ciboulette , Sel >>prèparation >Dans un bol, mélangez le miel et la sauce soja. Écrasez les baies roses et le poivre. Ajoutez-les dans le mélange miel/sauce soja.Mettez le filet mignon dans un plat et arrosez-le du mélange. Tournez-le plusieurs fois de manière à ce qu'il soit bien enrobé. Laissez mariner 1 h.Faites chauffer l'huile dans une cocotte. Posez le filet mignon dans la cocotte et faites-le dorer sur toutes ces faces. Puis versez la marinade et un verre d'eau. Salez et couvrez. Faites cuire 20 min à feu moyen.Puis retirez le couvercle et poursuivez la cuisson jusqu'à ce qu'il ne reste plus qu'un fond de liquide.A ce moment-là, retournez plusieurs fois le filet pour le faire caraméliser de tous les côtés.Posez le filet dans un plat, parsemez-le de ciboulette ciselée et servez aussitôt avec du riz basmati _








Purée d'azinkokoui au boudin> [ Africa ] ingredienti per 2 persone :
 400 gr azinkokoui , 400 gr de boudin , 1 poivron , 1 oignon , huile d'olive _
Trier les pois chiches, les laver et les faire cuire dans une marmite avec deux litres d'eau, jusqu'à ce qu'ils soient complètement cuits (les pois doivent être suffisamment mous pour éclater au toucher). Rajouter de l'eau régulièrement si nécessaire pour la cuisson (2h environ).Retirer les pois de l'eau, et à l'aide d'une spatule les écraser pour obtenir une purée griller le boudin dans une poêle pendant 10 secondes et l'écraser à l'aide d'une fourchette pour obtenir une purée. Mettre au four le poivron pendant 30 mn puis le mixer avec l'oignon, réserver Mettre dans un plat (qui supporte le four) un carré ou un cercle à mousse .Étaler une première couche de purée du pois puis par-dessus celle du boudin recommencer l'opération jusqu'à terminer les purées .Ajouter un filet d'huile d'olive et le mettre au four pendant 15 minuti - Sortir et glisser dans un plat, enlever le carré à mousse et décorer avec la purée de poivron> servir chaud _

 moi > Rosa & massimoadriano

Good  Eats Meatloaf -ingredienti e dosi : 6 ounces garlic-flavored croutons ., 1/2 teaspoon ground black pepper , 1/2 teaspoon cayenne pepper , 1 teaspoon chili powder , 1 teaspoon dried thyme , 1/2 onion, roughly chopped , 1 carrot, peeled and broken  .3 whole cloves garlic ,1/2 red bell pepper ,18 ounces ground chuck ,18 ounces ground sirloin ,1 1/2 teaspoon kosher salt , 1 egg_
for the glaze :1/2 cup catsup , 1 teaspoon ground cumin , Dash Worcestershire sauce , Dash hot pepper sauce ,1 tablespoon honey_method-fate cosi > Heat oven to 325 degrees F.In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees. Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.






 Anguilla marinata in agrodolce all'aceto di Moscato d'Asti > ingredienti per 4 persone: 2 anguille di circa 500 gr; 4 cucchiai farina bianca; olio d'oliva;1 cipolla; 1 spicchio aglio; 1 rametto salvia; rosmarino; lauro; cannella; fiori di garofano; 1 carota; 1 gambo sedano; 3 cucchiai olio di oliva; 1/2 litro acqua; 2 bicchieri aceto di Moscato d'Asti; 1 bicchiere vino bianco; 1 cucchiaio zucchero; sale; pepe> method>Pulire le anguille, pelarle e dividerle in 2 parti per la lunghezza, togliere la colonna vertebrale arrotolarle e legarle. Friggerle in olio d'oliva bollente.In un'altra pentola fare rosolare i gusti per alcuni minuti, aggiungere aceto di Moscato d'Asti, acqua, vino bianco, zucchero, sale e pepe. , Lasciate bollire per 3-5 minuti >Versare il tutto sulle anguille e lasciar marinare 24 ore circa prima di servire.






coq  au  vin > ingredienti per 6-8 persone >  1 coq d'environ 3 kg coupé en morceaux ,,1 bouteille de vin rouge corsé  ,,  250 g de lardons ,,  250 g de champignons de Paris ,, 1 oignon émincé ,,2 carottes coupées en rondelles  ,, 2 gousses d'ail ,,  1 bouquet garni ,,  1 cuillère à soupe de grains de ,, poivre  ,,50 cl de fond de veau  ,, 5 cl de cognac  ,, 3 cuillères à soupe d'huile ,, 1 cuillère à soupe bombée ,,de farine  ,, sel, poivre >fate cosi>La veille : mettez le coq à mariner : placez-le dans un grand saladier avec l'oignon et les carottes. Versez le vin, posez le bouquet garni et ajoutez les grains de poivres.Couvrez et laissez mariner une nuit au réfrigérateur. (ou toute la journée si c'est pour le soir).Le jour même : égouttez les morceaux de coq et les légumes, épongez-les bien avec du papier absorbant.Filtrez la marinade et réservez. faites  chauff l'huile dans une cocotte, jetez-y les morceaux de coq et laissez-les bien dorer sur toutes les faces.Retirez-les de la cocotte une fois dorés, mettez les légumes à la place. Laissez-les revenir à feu doux 5 minutes. Saupoudrez le tout de farine, remuez pour bien enrober les légumes.Remettez les morceaux de coq dans la cocotte, ajoutez les gousses d'ail écrasées. Faites chauffer le cognac, versez-le et flambez.Mouillez le tout avec le vin de la marinade, ajoutez le fond de veau, salez et poivrez. Portez à ébullition, puis couvrez et baissez le feu. Laissez mijoter 2 h 30 à feu doux.Emincez les champignons. Faites-les dorer dans une poêle avec les lardons pendant environ 5-10 minutes. Rajoutez-les dans la cocotte 15 minutes avant de servir. Goûtez et rectifiez l'assaisonnement _







Creme  au  caramel > ingredienti >ricetta originale > recette classique de ce dessert apprécié de tous depuis des générations.crème au caramel pour un moule de 4 à 6 personnes (dit moule à charlotte) :60 gr  de sucre morceaux ;  5 cl d'eau ,,  1  demi litre de lait entier   ,, 4 oeufs1 gousse de vanille coupée en 2 sur la longueur (ou un sachet de sucre vanillé)125 gr de sucre semoule> PROGRESSION > dans une casserole mettez le sucre en morceaux et l'eau à chauffer jusqu'à ce que le caramel soir blond foncé. versez-le dans votre moule à charlotte (téflon, terre ou porcelaine) puis en le inclinant de droite à gauche essayez sans vous brûler de tapisser le plus haut possible votre moule de ce caramel. allumez votre four à 150°(th 5) dans une casserole à fond épais versez une cuiller a café d'eau (pour éviter que le lait attache) puis versez le lait et la vanille (ou sucre vanillé), et mettez à bouillir puis retirez du feu et couvrir 2 minutes pour laissez infuser la vanille, puis retirez les 2 demies gousses.፣pendant ce temps dans un saladier battez vos oeufs avec votre sucre en poudre.incorporez alors le lait bouillant et remuez au fouet en tachant de ne pas trop faire d 'écume, puis passez doucement au chinois étamine (passoire fine) dans votre moule caramélisé.préparez un plat creux qui servira de bain-marie  au fond de celui-ci mettez une feuille de papier journal(truc de cuisinier pour empêcher l'ébullition fatale a toutes les crèmes prises) puis ajoutez de l'eau chaude a moitié. installez votre moule dedans et mettez a cuire 30 minutes au four._

Ciacapreti ( Roma ) ingredienti e dosi per 4 persone  --gr 350 di bucatini  - gr . 400 di spezzatino di capra  -gr . 500 di pomodori pelati  - 1 cipolla, - poco sedano,  - 1 carota,  -1 mazzetto di prezzemolo,  -1 bicchiere di vino bianco secco,  -3 cucchiai d’olio extravergine d’oliva, -1 peperoncino,  -2 cucchiai di pecorino grattugiato,  -Sale_method- Tritate finemente gli odori e fateli rosolare con l’olio in un tegame possibilmente in terracotta. Aggiungete la carne e fatela imbiondire rimescolando, bagnate con il vino e fatelo evaporare, quindi unite il pomodoro, il peperoncino, salate e proseguite la cottura per un’ora. Intanto cuocete al dente la pasta in abbondante acqua salata, poi scolatela e conditela prima con il pecorino e poi con il sugo .

 

 

 

  Parihuela ( ricetta del Peru ) ingredienti e dosi per 6/8 persone _
– ¼ kg Pescado trozado (Jurel, Corvina, mero, etc.)    –    ¼ kg Camarones
– ¼ kg Pulpo picado     – 12 Choros     – 4 cdas Aceite    -
– 2 cdas Ají amarillo molido    – 2 cdas Ajo molido    – 1/2  Cebolla picada  -
– 1 Tomate pelado, sin pepas y picado (concassé francés)
– 1 Rocoto en rodajas    – 2 cdas Perejil picado    – 1 taza Vino blanco    -
– 12 tazas Agua   – Yuyos   – Sal y pimienta al gusto  -
– 4 Cangrejos pequeños   -  – 12 Conchas de abanico _fate  cosi - Curar la sartén (calentarla con aceite por 2 minutos) y freír la cebolla, ajo, ají panca, ají amarillo y tomate.Sazonar con pimienta, comino y sal hasta dorar.Incorporar el vino y después de unos minutos el agua caliente.Una vez que rompa hervor, agregar los cangrejos, choros, conchas de abanico y los camarones.Dejar cocinar por 30 minutos con la olla tapada.Luego, añadir el pescado, pulpo y perejil.Dejar cocinar a fuego lento durante 10 minutos aproximádamente.Rectificar la sal y agregar los yuyos. .

 

 

 Spaghetti ( vermicelli ) alla Siracusana -ingredienti e dosi per 4 persone_1 small eggplant (3/4 pound), peeled and cut into 1/4-inch cubes / 3 tablespoons plus 1/2 teaspoon salt / 2 yellow peppers, halved, stemmed, and seeded / 1/4 cup extra-virgin olive oil / 2 salted anchovies, rinsed, boned, gutted, and coarsely chopped / 1 tablespoon salted capers, rinsed and coarsely chopped / 1 garlic clove, minced / 3/4 pound plum tomatoes, peeled, seeded, and cut into long, thin strips / 12 basil leaves, torn / 12 Gaeta or other black olives, pitted and chopped / 1 pound vermicelli / 1/4 pound coarsely grated caciocavallo or pecorino Romano_prèparation-Toss the eggplant with 1 tablespoon of the salt in a colander set over a bowl. Set aside to purge its bitter juices for 30 minutes, then rinse and blot dry with paper towels.Meanwhile, preheat the broiler. Place the pepper halves, cut side down, on an aluminum foil-lined baking sheet. Broil until blackened, about 20 minutes. Wrap in the foil; cool 15 minutes, unwrap, peel, and cut into strips.Heat the olive oil in a 14-inch skillet over a medium-high flame. Add the purged eggplant and fry until softened and silky, about 10 minutes, stirring often. Fold in the anchovies, capers, and garlic, and cook 3 minutes, still stirring. Stir in the tomatoes, basil, olives, roasted pepper strips, and 1/2 teaspoon of the salt, and cover. Reduce the heat to medium-low and simmer 15 minutes, stirring every few minutes and adding a little water if the sauce dries out too much.When you are ready to serve, bring 5 quarts of water to a boil. Drop in the vermicelli and the remaining 2 tablespoons of salt, and cook until the vermicelli are al dente, about 5 minutes. Drain, reserving 1/2 cup of the pasta cooking water. Toss the vermicelli with the hot eggplant sauce in a large serving bowl, dilute with as much of the reserved pasta cooking water as needed, sprinkle with the caciocavallo, and serve immediately. 

 





  TORTA  SALATA  con ZUCCHINE e CRESCENZA > INGREDIENTI E DOSI : > Per la pasta -Ingredienti: 200gr di farina - 100gr di acqua - 3 o 4 cucchiai di olio - 1 cucchiaino di sale .Per il ripienoIngredienti: 4 zucchine di media grandezza - 200gr di crescenza - ½ cipolla piccola - 3 uova - 4 cucchiai di parmigiano grattugiato - 2 cucchiai di olio di oliva - un rametto di timo - sale - pepe> fate  cosi >Impastare insieme la farina, l'acqua, il sale e l'olio (io uso il robot), formare una palla, avvolgere nella pellicola e lasciar riposare mezz'ora in frigo. Intanto in una padella far rosolare la cipolla tritata nell'olio, aggiungere le zucchine tagliate a rondelle, il timo e il sale. Cuocere a fuoco medio per 10-15 minuti mescolando di tanto in tanto e far intiepidire. In una ciotola sbattere le uova, aggiustare di sale e pepe, quindi aggiungere le zucchine e la crescenza fatta a pezzetti. Mescolare bene. Tirare fuori la pasta e stenderla, quindi sistemarla in una teglia rotonda di 24cm di diametro imburrata o rivestita di carta forno bagnata e strizzata. Versare il composto di zucchine e ripiegare i bordi della pasta. Infornare a 180° per 25-30 minuti. Sfornare e aspettare 10 minuti prima di servire.







 Savoury cake with courgettes and crescenza cheese>FOR  THE  PASTRY  >  Ingredients: 200gr flour - 100gr water - 3 or 4tbs olive oil - 1tsp salt -For the fillingIngredients: 4 courgettes, medium size - 200gr (0.88 cup - 7oz) crescenza cheese - ½ onion - 3eggs - 4tbs grated parmesan - 2tbs olive oil - 1 sprig of thyme - salt - pepper Knead together flour, water, oil and salt (I use the food processor), form a ball, wrap it in a polythene bag and leave in the fridge for 30 minutes. In the meantime heat oil and gently fry the onion over a medium heat for few minutes, then add courgettes cut into round chunks, thyme and salt. Cook for 10-15 minutes moving it around from time to time, then cool down a little. In a bowl beat eggs, add salt, pepper, parmesan, courgettes and crescenza in small pieces. Mix well. Now take the pastry and roll it out to line a round tart tin (greased or covered with parchment paper, wet and well squeezed) of 24cm diameter (9inch). Pour the courgettes mixture over the pastry (prick it with a fork before) and bake at 180° C (350°F - gas mark 4) for 25-30 minutes. Wait 10 minutes before serving.




Tagliatelle di castagne :ingredienti per 4 persone > 100 gr di farina di castagne ;
 100 gr di farina '00'  ,  2 uova , 1 presa di sale , poca acqua tiepida se necessario , 2-3 funghi porcini medio-grandi ,1  rametto di rosmarino , olio d'oliva , 50 gr di burro , sale e pepe parmigiano per condire (a piacere)>FATE  COSI >>mescolare gli ingredienti della pasta fino ad ottenere un impasto elastico. Lasciare riposare per mezz'ora, poi stendere con il matterello oppure con la macchina sfogliatrice e ricavarne delle tagliatelle.Per il condimento scaldare in un tegame un po' d'olio ed il burro con il rametto di rosmarino. Rosolarvi i porcini puliti e tagliati a fettine sottili. Salare e pepare. Cuocere la pasta, scolarla e condirla con i porcini.



 Cocktail , Belvedere _Basilico (80 gr), Carota (80 gr), Lattuga (50 gr), Limone (50 gr), Pomodoro (2), Prezzemolo (un rametto), Sedano (un rametto), Sale (uno spruzzo), Pepe (uno spruzzo)>>  Frullare il basilico, la carota, la lattuga, il limone, i pomodori ed il prezzemolo e servire in un ampio calice da cocktail. Aggiungere una spruzzata di sale e di pepe e decorare con un rametto di sedano ed uno di prezzemolo.

 







kastanien-Bandnudeln mit frischen steinpilzen >fùr 3-4 persone >100 g Kastanienmehl ;  100 g Weizenmehl ;  2 Eier ; 1 Prise Salz ; evtl. etwas lauwarmes Wasser ,2-3 mittelgroße Steinpilze ; 1 Rosmarinzweig  ; etwas Olivenöl ; 50 g Butter ; Salz und Pfeffe geriebener Parmesankäse _ method> Die  zutaten fùr den Teig vermischen und zu einem glatten, elastischen Teig kneten. Den Teig ca. 30 Minuten ruhen lassen und ihn dann mit der Nudelmaschine erst glattwalzen und dann zu Bandnudeln formen.In einer Pfanne etwas Öl und die Butter zusammen mit dem Rosmarinzweig erhitzen, die in feine Scheiben geschnittenen Steinpilze darin anbraten. Salzen und pfeffern. Die nudeln in Salzwasser kochen, abseien und zu den Steinpilzen geben. Nach Belieben mit Parmesan servieren.






 ALICI   ALL'ARANCIA < ingredienti per 4-6 persone > 1 kh alici fresche , private della testa , 3 arance , 1 affettata sottile e 2 spremute , 1 limone affettato sottilissimo , 200 ge olive snocciolate e tritate , 50 ge di pinoli , prezzemolo trito , 1 peperoncino svuotato di semi e tagliato a pezzettini , olio d'oliva , vino bianco secco , q.b > pangrattato leggermente imbiondito in padella : fate cosi>> disponete le alici in un tegame di coccio , inframmezzando ai vari strati fettine di limone , cospargetele con olive , pinoli , prezzemolo e peperoncino , salate moderatamente , versate l'olio e il vino e coprite con il pangrattato , cuocete le alici nel forno già caldo a 180 gradi per 30 minuti , bagnandole a metà cottura con il succo d'arancia , guarnite con fette d'arancia prima di servire-


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