chefadrianomennillo

chefadrianomennillo
Volontario della Caritas - Milano

giovedì 5 gennaio 2012

Tortino di sarde e carciofi_Prawn curry laksa _Panuchos _Dhokla _Finanziera alla Piemontese_Takoyaki_Seppie e Carciofi_Holiday fruitcake_ Lamb Navarin _ Pasta all'Adriano _ Tamal Criollo _ Pescado en salsa Mensi _ Ragù Napoletano _ Rinderbraten in tomatensauce ( stufato alla Napoletana ) _ Tourte aux champignons et au Jambon _Farfalles au magret de canard _Ketchup Pasta with spicy tomato -Wodka sauce and meatballs _Spicy fish soup

Tortino di sarde e carciofi ( Roma ) ingredienti e dosi per 4 persone ---
gr  800 di sarde freschissime  - 6 carciofi freschi e teneri   - 2 cucchiai di prezzemolo tritato  -
1 cucchiaio di pangrattato  - 1 limone  - sale  - pepe.-method_
Pulite le sarde, eliminando testa e lisca senza dividerle. Pulite i carciofi e affettateli sottilmente compreso il gambo, quindi bagnateli con il succo di limone. Ungete una pirofila e disponete sul fondo uno strato di carciofi, poi le sarde; cospargete il prezzemolo, salate, pepate e versate un goccio d’olio, fate un secondo strato di carciofi e uno di sarde, cospargendo con il resto del prezzemolo il pangrattato, salate leggermente, pepate e bagnate con l’olio. Fate cuocere in forno preriscaldato a 180° per circa 30 minuti.






Prawn curry Laksa - ingredienti e dosi per 2 persone:
6 tablespoons cooking oil
10 king prawns, with shells on (about 300 gr )
150gr vermicelli noodles, soaked in boiling water for 10 minutes to soften
100 gr spinach
75 gr beansprouts
6 tofu
½ teaspoon turmeric powder
½ teaspoon shrimp paste 750ml water
2 teaspoons salt
1 tablespoon sugar
100 ml coconut milk
Juice of 1 lime
Dry Ingredients _--
1 tablespoon coriander seeds  - 1 teaspoon cumin seeds  - 1 star anise
1 cinnamon bark (about 5cm long) ½ teaspoon black peppercorns  - 2 green cardamoms _
wet ingredienti _--
4 dried chilies, soaked in boiling water for 5 minutes to soften
8 shallots
4 cloves garlic
1 inch ginger
2 lemongrass stalks (only use bottom halves)
50 ml water
(fate cosi-method) Toast the dry ingredients in a wok or pan until fragrant, and cool down for 5 minutes. Use pestle and mortar (or a coffee grinder), and pound until fine. Set aside.
Blend the wet ingredients until pureed. Using a bowl, mix the dry and wet ingredients together with turmeric powder, shrimp paste, salt and sugar. Mix well.
Heat up cooking oil and fry the mixture until fragrant. Add water and prawns. Bring to boil and then simmer on a low heat for 15 minutes. Next add coconut milk, tofu and spinach. Cook for another 5 minutes. Turn off heat.
Put noodles and beansprouts in a separate big bowl and pour over the gravy with prawns, spinach and tofu. Garnish with fried shallots, coriander leaves and sliced chilies.








Panuchos ( Mexico) ingredienti e dosi .1 Kilo de masa para tortillas lo más fina posible- 3 tazas de frijol negro refrito.- 2 ramas de epazote- Sal al gusto.- Manteca de cerdo o aceite de maíz para freír
- Para el pollo - 1 pollo , bien limpio, partido en piezas - 60 gr de recado colorado (se puede comprar una pastilla de achiote, de las que se venden en los comercios)- 3/4 de taza de jugo de naranja agria o en su defecto mitad jugo de naranja y mitad vinagre blanc - 3/4 de taza de agua - 1 cucharadita de caldo de pollo en polvo_para adornar :- El pollo desmenuzado- 3 jitomates medianos pelados y picados - 2 aguacates pelados y picados- 1 lechuga francesa o una col blanca pequeña, rebanada finamente - Chile xalapeño en rajitas_FATE  COSI - Los panuchos: Se hacen unas tortillitas y se cuecen en el comal, cuidando de no romperlas para poderles levantar el pellejito; se les levanta el pellejo, se rellenan con el frijol refrito, se cierran, se fríen en la manteca caliente, se escurren sobre papel absorbente y se les pone encima el pollo desmenuzado, el jitomate, el aguacate, la lechuga y el chile.El pollo: Se disuelve el recado colorado en la naranja, se unta muy bien el pollo, se salpimenta, se tapa y se deja cocer a fuego lento durante 15 minutos, se destapa y se deja secar (asar) más o menos durante 25 minutos.
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Dhokla ( famosa ricetta dell'INDIA ) ingredienti e dosi - For batter :
Bengal Gram flour / Besan - 250 gr  (1 & 1/2 cup) -Curd/dahi/Yoghurt - 1/2 cup (not very sour)-
Water - 1/2 cup - Cooking Soda - 1/2 tsp -For seasoning to be mixed to the batter (to be added just before cooking) - Oil  1 tbsp - Turmeric  a pinch -Green Chili paste  1 / 2 long (as per taste) -
Sugar  1 tsp Citric acid  quarter tsp -Eno  1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate - Little water + Oil to be topped on dhoklas
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For tempering on the dhoklas ...
Sesame seeds , Mustard Seeds , Curry leaves , Grated coconut
, White Sesame seeds Coriander leaves_(fate cosi )
  • Mix first 1/2 cup curd with 1/2 cup of water. To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour.If you are using a pressure cooker, fill the pan with water, place a plate over which you will have to use a plate for steaming the dhoklas. To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.After 5 /7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.In a bowl, mix 3 tsp of water along with a tsp of oil.Remove the plate from the pan, pour the water and oil mix over the top.For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies.When mustard starts popping, remove and pour over the dhokla .
  • Ingredients for green chutney  :Green chilli  4/5 no _coconut  4/ 5 pieces_
    coriander  bunch _few mint leaves _Cumin seeds  1/2 tsp _Lime 1 big _Salt to taste .
    ( fate cosi -method : Take all the ingredients except coriander in a food processor. Grind to a smooth paste. Then add the coriander and again grind. Remove to a bowl, add the remaining lime and serve with Dhoklas.




Finanziera alla Piemontese ( alla Cavour ) ingredienti e dosi -carne tritata di manzo gr. 200  - filoni gr. 200  - cervella gr 200 ( a piacere ) - lacetto g.200 - fegatini di pollo gr.100  - creste di pollo gr. 100  - rognone gr.100 - fegato di maiale gr. 100 - filetto di vitello gr.100 - piselli gr.50 - funghi porcini sott’olio gr.100 burro  - brodo vegetale - farina di grano - 1  bicchiere di nebbiolo/barolo - 1 cucchiaio di aceto 2  cucchiai di marsala _prèparation-Nel tegame fate rosolare nel burro il filetto, tagliato a strisce sottili legate a nodini, e il rognone. Rosolati questi ingredienti aggiungere un po’ di brodo. A parte dopo averli infarinati cuociamo la carne trita fatta a piccole palline, i filoni, la cervella, il lacetto, le creste di pollo, i fegatini di pollo, il fegato di maiale, i piselli e i funghi porcini sott’olio.
Non appena ogni ingrediente è cotto lo si aggiunge nella casseruola grande, mantenuta sempre calda, ogni tanto aggiungiamo un poco di vino.
Lo scopo è far si che il sugo resti ben amalgamato, ultimato il tutto prima di servire aggiungere l’aceto ed i due cucchiai di marsala.
^^^^^Conseil du chef adrianomennillo: alcuni pezzi saranno lasciati da parte in quanto serviranno come “guarnizione” da mettere nel piatto di portata.



 TAKOYAKI - ingredienti e dosi ( Giappone)  - 300 gr de farine - 120 gr d'eau - 120 gr lait - 3 oeufs - 3 cs de ciboulette ciselée - 2 cs de sauce soja - 1 cc de levure - 100 gr beurre fondu - sel et poivre_Garniture >- 1 poulpe géant - 1 citron- Sauce takoyaki- mayonnaise Japonaise- Nori en poudre- bonite séché (katsuobushi)_fate cosi -Ciselez la ciboulette et mettez-la de coté. Préparez la farine dans un saladier et incorporez le lait, l'eau, les oeufs, le beurre fondu, le sel, le poivre et battez le tout a l'aide d'un fouet. Mettez le tout dans le frigo 10 minutes minimum le temps de préparer la garniture.Garniture : Faite bouillir l'eau dans une casserole avec 2 pincé de sel et jetez-y la poulpe entièrement durant 6-7 minutes. Découpez ensuite le poulpe en petit de petit bout de dé 1,5 cm et parfumez-le de jus de citron avec une pincé de sel.
Cuisson :Préparez votre poêle à Takoyaki, beurrez (et non huilez) le tout et incorporez a l'aide d'une louche la moitié des surfaces creuses de la poêle, jetez-y a chaque boule 1 morceau de poulpe en centre, laissez cuire durant 3 minutes et tournez-y a l'aide d'un pique en métal ou plastique (surtout pas bois/cure-dent etc...) et tournez de manière a former une boule parfaite.
Finition :6 boules par personne, mettez-y d'abord le nori en poudre sur les Takoyaki, ensuite pressez les tubes de mayonnaise japonaise et la sauce à Takoyaki de façon va et viens en descendant et puis pour terminé déposez au centre le Bonito séché. A déguster chaud





cocktail , Invisibile_Zucchero (liquido), Succo di limone (20%), Triple Sec (20%), Vodka (20%), Rum (20%), Gin (20%), Mezza fetta di limone.>> Preparare nello shaker versando lo zucchero liquido, il succo di limone, il Triple Sec, la vodka, il rum (bianco) ed il gin (dry). Agitare, decorare con mezza fetta di limone e servire in un bicchiere beverage con cannucce



Seppie e Carciofi _Ingredienti per 4 persone:
4 seppie (circa 200–250 gr.)
4 carciofi nostrali
1 patata
1 cipolla bianca di media grandezza
Pepe
2 spicchi d’aglio
Sale grosso
5 cucchiai di olio extravergine d’oliva
Prezzemolo tritato
Mezzo bicchiere di vino bianco secco

method_Tagliate a fette di 1 cm le seppie e dividete la testa in quattro parti.
Preparate i carciofi togliendo le foglie esterne che risultano più dure e tagliateli in 4 parti. Mettete in un tegame a fuoco medio i due spicchi d’aglio, la cipolla tritata, il prezzemolo e l’olio.
Dopo 2 minuti aggiungete le seppie, una patata intera, sale e pepe.
Sfumate con mezzo bicchiere di vino bianco e lasciate cuocere per circa 40 minuti a fuoco medio. Se occorre aggiungete via via un pochino d’acqua. Salate e pepate a piacimento.
Passato il tempo necessario, aggiungete i carciofi e lasciate cuocere per cinque minuti a fiamma viva.
Schiacciate la patata con i rebbi di una forchetta ed amalgamate il tutto.
** conseil du chef adrianomennillo: Servite in tavola con crostini di pane ed una spolverata di prezzemolo tritato.




Holiday  Fruitcake _ ingredienti e dosi . makes 2 tube cakes or 4/9 inch of cakes _
1 pound raisins
1 pound golden raisins
1 pound currants
1 pound dried dark cherries
1 pound crystallized orange peel
½ cup bourbon, plus more, for aging the cakes
1 pound (4 sticks or 2 cups) unsalted butter, at room temperature
1 pound (2 cups) sugar
8 large fresh eggs, at room temperature
1 pound (about 3½ cups) Southern soft-wheat or pastry flour, plus more for dusting
1 teaspoon ground cinnamon
1 teaspoon freshly-grated nutmeg
½ cup dry sherry
1 tablespoon homemade Bourbon Vanilla
1 pound blanched almonds (the original nut used in the old recipes) or pecans or walnuts
FATE   COSI :Put the raisins, currants, cherries and candied orange peel in a heat-proof, non-reactive metal or glass bowl. Bring a teakettle full of water to a boil and pour it over the fruit. Let it stand 10 minutes and thoroughly drain it. Pour the bourbon over the fruit and toss well. Let cool, then cover and set aside to macerate for at least an hour, overnight is better. The whiskey should be almost completely absorbed.When you are ready to proceed, position a rack in the center of the oven and preheat the oven to 325° F. Lightly grease 2 tube cake pans or 4 9-inch loaf pans and dust one lightly with flour, shake gently until it is evenly coated, then shake out the excess into the next pan and repeat until all the pans are coated.Cream the butter and sugar well until light and fluffy, about 5 minutes. Sift together the flour and spices, then, alternating, gradually beat the flour and eggs into the butter and sugar. Beat well after each addition. Beat in the sherry and liquid flavorings.Lightly sprinkle the fruit with flour and toss until it is coated. Fold the fruit and nuts into the cake batter until uniformly distributed. Spoon the batter into the loaf pans, then firmly tap each on the counter several times to force any air bubbles to the surface and help insure an even texture. Bake in the center of the oven, making sure the pans don’t touch one another, for about 1½ hours without opening the oven, then begin checking the cakes and continue baking until they are beginning to separate from the sides of the pan and a straw stuck into the center comes out clean. The tube cake will be done in about 2 hours; loaf cakes may take a little less time. Turn off the oven and let the cake cool in the oven. Let the cake cool completely before removing it from the pan. Soak cheesecloth or clean, un-dyed muslin in bourbon, wring out thoroughly, and wrap them around the cakes, then drizzle a little more bourbon over them. Put them in airtight tins or wrap tightly with plastic wrap and let them age for at least 2 weeks before using them.




Lamb  Navarin ( Parigi ) ingredienti e dosi _ cotture 60/70 minuti ; 3 to 4 lbs of lamb (shoulder, neck and breast) , 2 tb flour  ,3 cups lamb or beef stock  , 4 tomatoes, ripe, peeled, seeded and chopped , 5 carrots, peeled , 5 turnips, peeled  ,12 spring onions  , 1 lb green peas or snow peas  ,2 garlic gloves, mashed -Herbs: 1 bay leaf, 1/4 tsp thyme , salt and pepper , Cooking oil_prèparation-
 
Cut the lamb into 2-inch pieces.  In a large saucepan or casserole, heat 1 tablespoon of oil. Brown over medium heat a few pieces of lamb at a time. Sauté until brown on all sides.  Put all pieces of meat in the casserole, add garlic gloves and cook over high heat for 1 minute.  Remove half of the fat. Toss the meat with flour, salt and pepper. Cook over high heat for two minutes.  Warm the stock in a different saucepan. Add to the meat. Boil. Stir. Add the tomatoes and herbs. Boil and simmer for 30 minutes over medium to low heat. Add the carrots, onions and turnips. Simmer for 30 minutes again over medium to low heat.  Cook the peas in a saucepan with salted water for 5 minutes. Add to the lamb just 5 minutes before serving. Remove the herbs.









Pasta all'Adriano > ingredienti e dosi per 4 persone : 350 gr pasta troccoli lucani (Pasta lunga) , 6-8 Cozze , 3-5  funghi champignon ,1 zucchina , 2 pomodorini maturi , 6 mazzancolle sgusciate e pulite  , 2 scampi , 2 acciughe , pinoli ,peperoncino , sale  ,aglio , prezzemolo-fate cosi > In una padella con dell'aglio e olio fate aprire la cozze e mettetele da parte.  In una pentola scaldate l'olio con il peperoncino rosso e due acciughe, che si  dovranno completamente scioglere, e i pinoli., dopo 1 minuto aggiungete i funghi, i pomodori e le zucchine, tagliati a cubetti piccoli, salate e pepate e lasciate cuocere a fuoco vivace., nel frattempo buttate la pasta in acqua bollente. Dopo 5 minuti aggiungete le mazzancolle alle verdure, appena prendono colore, aggiungete gli scampi, le cozze (che avevate messo da parte)  e mescolate il tutto. Scolate la pasta al dente e fatela saltare nella padella con il condimento amalgmanado tutti i sapori con olio pepe e prezzemolo tritato fresco.


photo  moi a Frankfurt / a main : demichef  d'etage _



 Tamal  Criollo > ingredienti e dosi _  4 lb (2 kg ) maíz mote (large kernels of dried corn ) 6 tbsp vegetable oil  -4 tbsp lard  - 3 tbsp ají mirasol paste [see salsas  ]  -1 tbsp ají panca paste [ see salsas ] 3 tbsp crushed garlic -1 tbsp cumin seed -6/ 8 banana leaves -Salt and pepper for  the  stuffing >  6 ½ lb (3 kg) leg or loin of pork - 1 ají amarillo, seeded, deveined and cut into 3 x ½ in- (8x1½cm-) pieces  -8 olives  -2 hard boiled eggs - ¼ cup peanuts, lightly roasted . fate cosi ( method ) Soak the corn overnight. Bring to the boil in plenty of water, remove from the heat, strain and add more cold water. Repeat procedure. Rinse well and set aside to cool. When cool enough to handle, slip off hulls and grind in a food processor, adding enough water to form a dough or masa. Mix in 4 tablespoons of the oil and the lard. Let the mixture cool thoroughly.
In a small skillet, heat the remaining oil and, over medium heat sauté garlic, ají pastes, cumin seed, salt and pepper for 4 minutes. Add the cooked seasonings to the masa and mix thoroughly. Set aside to cool. Boil the pork in salted water and when it is cooked, (about 25 minutes) let it cool and cut it in slivers. Place about ½ cup of masa in the center of each banana leaf. Top each with a piece of pork, a slice of fresh hot ají pepper, one olive, a slice of hard-boiled egg and a roasted peanut. Fold over the banana leaves to form a rectangular parcel. Tie up each parcel well with kitchen twine. Bring a large pot of water to a boil and add tamales. Lower the heat and simmer gently for 2½ hours.
****** conseil du chef adrianomennillo >Se non si riesci  a trovare peruviano maiz mote, una miscela di mais fresco (kernel da 2 spighe di grano), puoi usare farina masa (1 ½ tazze) e ½ cucchiaino di lievito in polvere darà ottimi risultati _






  Pescado  en  salsa  Mensi > 1 kilo de filete de pescado  -2 cucharadas de mensi  -7 cabecitas de cebollas chinas - aceite necesario -1 cucharada de sillao
2 dientes de ajo molidos  -2 cucharadas al ras de chuño
1 trozo chico de kión aplastado - sal y pimienta al gusto
preparacion > limpiamos bien el pescado y lo cortamos en trozos grandes; condimenta con sal y pimienta y freímos en una sartén con aceite caliente hasta que estén bien dorados, reservamos en una fuente. en la misma sartén, doramos el ajo en dos cucharadas de aceite, agregamos el mensi, el kión, una taza de agua y las cebollitas chinas picadas. añadimos chuño diluido en un poco de agua fría. revolvemos bien y en cuando haya espesado, vertemos esta salsa sobre el pescado reservado.






Ragù   Napoletano > ingredienti e dosi  per 4 persone : un pezzo di carne di manzo intero ( girello, magatello oppure un altro taglio per brasato) di circa 800 gr, 50 gr di prosciutto crudo in una fetta, 50 gr di pancetta dolce tesa, 100 gr di concentrato di pomodoro, 200 gr di passato di pomodoro, 1 cipolla media, 1 spicchio d’aglio, 50 gr di lardo, 50 gr di strutto, 4 cucchiai d’olio d’oliva, 2,5 dl di vino rosso, sale, pepe, prezzemolo tritato_METHOD >  Tagliate il prosciutto e la pancetta a strisce e rotolatele nel prezzemolo tritato. Praticate dei tagli profondi nella carne con la punta di un coltello e introducetevi le strisce. Legate la carne con spago da cucina.  Scaldate lo strutto (in alternativa, usate burro o margarina) con l’olio in una casseruola a fondo spesso o, meglio ancora, in una pentola di terracotta sistemata su uno spargifiamma. Fatevi rosolare la carne su tutti i lati. Quando la carne è ben dorata, gettate nella casseruola il lardo, l’aglio e la cipolla sminuzzati. Salate, pepate e abbassate il fuoco al minimo e lasciate cuocere per circa 3/4 d’ora, o finché la cipolla avrà preso colore.  Versate a questo punto il vino rosso a poco a poco, aspettando ogni volta prima di versarne di nuovo che il precedente sia evaporato. Dopo circa 1 ora, quando avrete esaurito tutto il vino, versate nella casseruola il concentrato di pomodoro. Mescolate bene e lasciate cuocere per 20 minuti.  Unite a questo punto, a poco a poco come avete fatto per il vino, il passato di pomodoro. Vi occorrerà ancora circa 1 ora 1/4 . Durante la cottura, se il sugo dovesse asciugarsi troppo e minacciare di bruciare, aggiungete un po’ di acqua bollente. A fine cottura, dovete ottenere un sugo denso e scuro, sufficiente per condire almeno 350 gr di pastasciutta o anche di più.  Controllate e aggiustate eventualmente di sale.




la fattoria degli animali > sono tutti i governi del mondo !!!!!


Rinderbraten in tomatensauce ( stufato alla napoletana : ingredienti e dosi :

1000 gr. Tafelspitz wenn möglich Bio-Fleisch ,  0,7 l Tomatenpüree (Alnatura), 1 St. Stange Lauch,     1 EL Rohrzucker, 1 EL Senfkörner, 1 EL Kräuter-Meersalz, 5 St. Salbeiblätter, 1 EL Basilkumblätter, getrocknet, gerebelt, 3 St. Knoblauchzehen, 1 TL Honig, 1 St. Nelke, 60 gr. Panchetta fein gewürfelt, 1 St. Chili frisch, 120 ml Rotwein, Schwarzen Pfeffer und Meersalz zum Abschmecken, Einen 22 er Gusstopf mit feuerfestem >> fate cosi -Method >  Backofen vorheizen auf 160 Ober-und Unterhitze.Die Butter erhitzen in einer Gusspfanne erhitzen, bis sie anfängt zu schäumen, dann darin das Fleisch von allen Seiten anbraten, leicht braun, von jeder Seite etwa 3 Minuten immer schwenken die Butter, die Hitze sollte bei Stufe 7 bei 0-9 sein, wenn das Fleisch von jeder Seite, braun angebraten ist, in den Bratentopf im Ofen legen. Den gewürfelten Lauch mit dem Rohrzucker, Honig, Meersalz den Senfkörnern, dem fein geschnittenen Knoblauch, den kleingeschnittenen Salbaiblättern , Pancetta, fein geschnittenen, gewürfelte Chili, alles in der Pfanne mit dem Bratensatz anbraten und rühren, mit dem Rotwein ablöschen dann mit dem Tomatenpüree auffüllen, das Basilikum dazu, die gemahlene Nelke, kurz aufkochen und den Sud über das Fleisch im Gusstopf geben. Deckel (Backofenfest) drauf und 90 Minuten bei 160° , unterste Schiene im vorgeheizten Ofen schmoren, dann den Ofen ausschalten und das Fleisch nochmals 30 Minuten im Topf zugedeckt ruhen lassen. Das Fleisch auf einen vorgewärmten Teller legen, den Pfeffer und das Fleur de Sel darüber verstreuen und nochmals 5 MInuten akklimatisieren lassen, dann aufschneiden und mit der Tomatensauce , die inzwischen mit den restlichen Gewürzen abgeschmeckt wurde, mit Kräuter-Meersalz und schwarzem Pfeffer, servieren. Dazu habe ich Gnocchi di Pane gereicht und gedünstete fein geraspelte Zucchini. Ein tolles Essen und das Fleisch ist sowas von zart. Die Tomatensauce, die feinste Pastasauce noch für ein 2. Gericht.

















Tourte aux Champignons et au Jambon  > Ingrédients ( pour 6 personnes ) :
  1 bloc de pâte feuilletée ou 2 pâtes feuilletées rondes -200 gr de champignons de paris émincés  - 200 gr  de jambon en dés - 1 grosse échalote hachée  - 20cl de crème épaisse  -3 jaunes d'oeufs - 150 gr de comté - 3 càs de ciboulette  -sel, poivre
-fate cosi >Préchauffer le four à 200°.Faire suer l'échalote hachée dans 20g de beurre à feu moyen. Ajouter les champignons. Saler et poivrer.Cuire jusqu'à ce le jus de cuisson soit évaporé.Ajouter la crème, les jaunes d'oeuf et la ciboulette hors du feu.Etaler la pâte dans le moule à tarte beurré et fariné , .Répartir le jambon, les champignons et le fromage en lamelles.Couvrir avec de la pâte et pincer les bords. Badigeonner de lait.
Faire cuire 30 minutes au four.






farfalles au magret de canard >ingredienti e dosi per 4 persone_
500gr de farfalles (ou autres pâtes)  , 150gr de gésiers de canards confits ,100gr de magrets fumés de canards , 4 gousses d'ail , 1 bouquet de persil ,1 c à s de pignons de pin , 1 c à c de graisse de canard ,sel et poivre_fate cosi_Laver et hacher le persil, peler et hacher les gousses d'ailcouper les gésiers en deux, couper les magrets en 3 .Mettre une marmite d'eau saler à chauffer , Mettre la graisse de canard dans une poêle et y faire chauffer les gésiers, ajouter ensuite l'ail et faire suer quelques instants .Saler et poivrerAjouter les pignons de pin et bien mélanger, ajouter le persil remuer et arrêter la cuissonMettre les pâtes dans l'eau a ébullition et les cuire "al dente"Servir les farfalles mélanger aux gésiers et parsemez les  du magret fumé_
 





Ketchup > ingredienti e dosi : 1 kg di pomodori maturi , 3 cipolle , 3 peperoni gialli o rossi ( dolci ) 2 spicchi di aglio , 2 chiodi di carofano , 2 foglie di alloro , 1 cucchiaio di senape in polvere , 1 strisciolina di cannella , poco peperoncino rosso in polvere , 80 gr di zucchero , 15 cc di aceto bianco di vino , olio di oliva , sale e pepe _FATE COSI (prèparation_method ) scottate in acqua bollente i pomodori , pelateli e spezzettateli , eliminando i semi e le parti dure , pulite i peperoni e le cipolle , poi tagliatele a pezzetti e mettere in casseruola a cuocere con olio d'oliva , una volta che la cipolla prende colore ,unite i pomodori e fate cuocere per 15-18 minuti , togliete dal fuoco , lasciate intiepidire e passate al frullatore  , poi rimettete di nuovo sul fuoco e aggiungere tutti gli altri ingredienti compresi l'aceto e lo zucchero , fare cuocere a fuoco bassissimo per 45-50 minuti , mescolando in continuazione , infine togliere dal fuoco , passate il tutto al setaccio e riempite i vasi con la salsa ancora tiepida , chiudere i vasi ( o bottiglie ) ermeticamente e sterilizzate per 30-35 minuti a bagnomaria , conservaate in luogo fresco _






photo by adrianomennillo by 1993 >massimo


Ketchup> Ingredients: 1 kg of ripe tomatoes, 3 onions, 3 peppers, yellow or red (sweet) 2 cloves of garlic, 2 cloves carofano, 2 bay leaves, 1 tablespoon dry mustard, 1 strip of cinnamon, little red chilli powder, 80 g sugar, 15 cc of white vinegar of wine, olive oil, salt and pepper _fate cosi (prèparation_method) blanched in boiling water the tomatoes, peel them and scatter it, removing the seeds and the hard parts, clean the peppers and onions, then cut into small pieces and place in pan to cook with olive oil, once the onion gets brown, add tomatoes and cook for 15-18 minutes, remove from heat, let cool and passed to the blender, put it back on the heat and add all other ingredients including vinegar and sugar and cook over very low heat for 45-50 minutes, stirring constantly, then remove from heat, pass through a sieve and all filled the jars with the sauce is still warm, close the jars (or bottles) sealed and sterilized in a water bath for 30-35 minutes, stored in a cool place _






Ketchup> Ingredientes: 1 kg de tomates maduros, 3 cebollas, 3 pimientos, amarillo o rojo (dulce) 2 dientes de ajo, 2 dientes de carofano, 2 hojas de laurel, 1 cucharada de mostaza seca, 1 tira de canela, poco de polvo de chile rojo, 80 g de azúcar, 15 cc de vinagre blanco de vino, aceite de oliva, sal y pimienta _fate cosi (prèparation_method) escaldadas en agua hirviendo los tomates, pelarlos y dispersarla, quitar las semillas y las partes duras, limpiar los pimientos y la cebolla, luego se corta en pedazos pequeños y colocar en una cacerola para cocinar con aceite de oliva, una vez que la cebolla se tomates dorarse, añadir y cocinar por 15-18 minutos, retirar del fuego, dejar enfriar y pasa a la licuadora, poner de nuevo en el fuego y añadir los demás ingredientes como el vinagre y el azúcar y cocer a fuego muy lento durante 45-50 minutos, revolviendo constantemente, retirar del fuego, pasar por un tamiz y todos los llenaron las tinajas con la salsa esté caliente, cerrar los frascos (o botellas) sellado y esterilizado en un baño de agua durante 30-35 minutos, almacenados en un lugar fresco _

photo by adrianomennillo ,annajolemennillo



Ketchup> Ingrédients: 1 kg de tomates bien mûres, 3 oignons, 3 poivrons, jaune ou rouge (sucré) 2 gousses d'ail, 2 clous de girofle carofano, 2 feuilles de laurier, 1 cuillère à soupe de moutarde sèche, une bande de cannelle, peu de poudre de piment rouge, 80 g de sucre, 15 cc de vinaigre blanc de vin, huile d'olive, le sel et le poivre _fate cosi  (prèparation_method) blanchis à l'eau bouillante les tomates, les peler et le disperser, retirer les graines et les parties dures, nettoyer les poivrons et les oignons, puis les couper en petits morceaux et placez dans un plat à cuisiner avec l'huile d'olive, une fois l'oignon devient brun, ajoutez les tomates et laisser cuire pendant 15-18 minutes, retirer du feu, laisser refroidir et passé au mixeur, le remettre sur le feu et ajouter les autres ingrédients, y compris le vinaigre et le sucre et cuire à feu très doux pendant 45-50 minutes, en remuant constamment, puis retirer du feu, passer au tamis et tous remplis les pots avec la sauce est encore chaude, fermer les bocaux (ou bouteilles) scellé et stérilisé dans un bain d'eau pendant 30-35 minutes, stocké dans un endroit frais _





Ketchup> Zutaten: 1 kg reife Tomaten, 3 Zwiebeln, 3 Paprikaschoten, gelb oder rot (süß) 2 Knoblauchzehen, 2 Nelken carofano, 2 Lorbeerblätter, 1 EL trockener Senf, 1 Streifen von Zimt, kleine rote Chili-Pulver, 80 g Zucker, 15 ml weißer Essig von Wein, Olivenöl, Salz und Pfeffer -fate cosi  (prèparation_method) in kochendem Wasser blanchiert die Tomaten schälen und streuen, das Entfernen der Samen und die harten Teile, Reinigen Sie die Paprika und Zwiebeln, dann in kleine Stücke schneiden und in der Pfanne schneiden, mit Olivenöl kochen, sobald die Zwiebel wird braun, Tomaten zugeben und kochen für 15-18 Minuten, vom Herd nehmen, abkühlen lassen und geleitet, um den Mixer, legte sie zurück auf die Hitze und fügen Sie alle anderen Zutaten einschließlich Essig und Zucker kochen und über sehr schwacher Hitze 45-50 Minuten unter ständigem Rühren, dann vom Herd nehmen, durch ein Sieb streichen und alle füllten die Gläser mit der Sauce noch warm ist, verschließt die Gläser (oder Flaschen) versiegelt und in einem Wasserbad für 30-35 Minuten sterilisiert, an einem kühlen Ort gelagert _







Pasta with Spicy Tomato-Vodka Sauce and Meatballs_ingredienti per 4 persone: 3 cloves garlic, minced , 1/4 tsp. crushed red pepper flakes, or to taste ,3 tbsp. olive oil , 1 can (28 oz.) chopped tomatoes (fresh ok) ,1/4 cup each vodka, NO flavored; heavy cream ,to taste salt, pepper ,1 pint cherry tomatoes ,1/2 cup parmesan cheese, grated ,2 tbsp. fresh basil cut into teeny strips ,16 oz. Italian, precooked meatballs (No need to thaw frozen.)1 lb. pasta; penne, rigatoni recommended-fate cosi-prèparation_Put pasta kettle on to boil. This takes longest of whole meal. While water is coming to a boil, get out a large saut pan. Add olive oil, garlic and peppers. Heat ton medium-high heat until it starts to sizzle. If garlic gets brown, taste will be very rusty. As soon as it’s sizzling, add tomatoes and vodka. This is vodka sauce, so I have no substitute. Bring to a simmer. Add meatballs, even right from freezer. Heat this on medium heat until meatballs are thawed and everything is hot, about 15 minutes. By then, pasta water should be boiling. Add pasta. Follow directions on pkg., but most penne and rigatoni take about 15 minutes to cook. Go back to sauce. Add cream, cherry tomatoes, salt and pepper to taste. Turn heat to low and add your parmesan. Stir and eave simmer until pasta is completed. When you dish up the sauce, sprinkle on basil. When finished, thoroughly drain pasta.

 


 

 

Spicy Fish Soup-ingredienti e dosi per 4 persone :   1/2 onion, chopped , 1 clove garlic, minced ,1 tablespoon chili powder  ,1 1/2 cups vegetable broth ,1 4 ounce can canned green chile peppers, chopped , 1 teaspoon ground cumin ,1 1/2 cups canned peeled and diced tomatoes ,1/2 cup chopped green bell pepper ,1/2 cup shrimp ,1/2 pound cod fillets ,3/4 cup plain nonfat yogurt-fate cosi -prèparation-method>Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes.Then add the broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.Next, add the tomatoes, green bell pepper, shrimp and cod, return to a boil, then reduce heat to low, cover and simmer for another 5 minutes, gradually stir in the yogurt until heated through.

 

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