Traditional recipes

Meat tortelloni with red mother sauce

Meat tortelloni with red mother sauce

Boil the pasta according to the instructions on the package.

Put 2 tablespoons of olive oil in a saucepan, add the crushed garlic and let it simmer for 3-4 seconds, then remove. Add the tomato sauce and spices. Let it boil for 2-3 minutes. then add the cream for cooking. Stir until smooth, then pour the sauce over the pasta. Serve hot with grated Parmesan or cheese, according to everyone's taste.

Recipe for artichoke au gratin

Artichoke au gratin. Have you given up meat, and the vegetarian recipes you know are much tastier than those with meat? Here you can share your knowledge on vegetarian food and you can emphasize the merits of this type of food Marcelina Paunescu 4 years ago - 8 July 2013 11:29. Re: Spinach and artichoke au gratin. I have already made the recipe, it is very good not to mention the fact that artichoke (cyrana scolimus) is also a healing plant, it is an excellent source of antioxidants and has no fat or cholesterol. So, as many recipes with artichoke with so much the better

Artichokes - How to clean and how to prepare. Artichoke, Cynara Scolynmis.L, is an extremely healthy plant but which unfortunately is not commonly consumed in our country. I found an interesting article about the properties of artichoke that I share with you not before I wholeheartedly recommend this vegetable that can work wonders for our body. The little artichokes have edible fleshy scales, so you can try these extremely simple recipes that we recommend today. Of course, artichoke hearts are also delicious and you can fill them with a delicious composition of minced meat. Besides the fact that they are extremely delicious, artichokes help you fight cardiovascular disease.

Artichoke au gratin - Culinary Discussion Forum - Community

artichoke recipes: search results for artichoke recipes. artichoke recipes Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and pastries, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions

Spinach and artichoke au gratin - e-Recipes

  • utul 2:00 la
  • Artichoke recipes Most people know artichoke rather as a medicinal plant and less as one of the vegetables used in cooking. However, there are many recipes with artichokes that are very easy to prepare, which, in addition to being healthy, will add to the culinary diversity.
  • Simple recipes. Cakes, food, diet recipes, holiday cake, traditional, dough, sweets, cake, cake, appetizers, soup, soup, salad

How to clean and prepare artichokes Laura recipes

  1. That's all it came to artichoke the other day, I thought I'd recommend a recipe with this vegetable, quite little known to us. I chose a simple one, artichoke with lemon, thyme and garlic, a recipe I learned from the famous Jamie Oliver
  2. THE RECIPE BOOK. BlogCatalog. Interested people. Blog archive 2014 (1) July (1) 2012 (2) July (1) FREE GRINDING The recipe is from here Ingredients: * 5 pcs. artichoke * 3 slices of sliced ​​bread (or older bread
  3. Today we play in the champions league. We learn how to clean artichokes and I also put a recipe for artichoke and spinach pesto. How long have I ignored this was to say vegetable, but it's actually a flower! I was confused by the bitter taste, I don't know how and when I first tasted it, but I was left with the bad impression that it was bad.

We know that artichoke tea is very useful for the body. In Turkey, the Mediterranean area is a word: if you eat 40 artichokes in a season, you will not have problems with liver disease or cholesterol. In our country, artichokes are grown in the south of the country, so they can be accessible. in spring: Gruyere cheese and artichokes, playfully alternating in protective coated layers, I recommend using small canned artichokes, which even if it does not have, normally, the same taste as fresh artichokes, then boiled on the cheese side. Ingredient: Gruyere cheese 400 g boiled artichokes 450 g white wine 100 milk. Place a layer of artichokes cut in half. I live outside the city, in an area with Italian farms, of an absolutely charming picturesque. INGREDIENTS required for the artichoke recipe in oil: -2 kg of artichokes (sticks only) - 1 cup vinegar-3 cups water-1 teaspoon salt

2 artichoke recipes, simple and quick

  • a holiday spent under the gentle, golden sun of Rome
  • I have a passion for pasta, I like to prepare them, to make pasta dough at home, I like to discover new sauces and especially I like to eat them. that they stick to roundness making them even rounder, but you know that word, everything that is good is illegal, immoral or fattening
  • Culinary recipes from various parts of the country. How to cook in Muntenia, Moldova, Oltenia, Ardeal, Bucovina, Dobrogea, Banat and what ingredients are used
  • Preparation. Baked cauliflower, bathed in cheese, is one of the first dishes I learned to cook. In time, I kept confusing / changing / adding / to the recipe, until I managed to fulfill my taste buds wishes and I wrote it down to stick to it. So, let me give you this advice when it comes to foods that are not complicated and that are rather.

Preheat the oven to 225 °. Peel a squash, grate it and slice it. Put the slices in a pan, add the milk and the vegetable cube. Let it boil for 1-2 minutes. Add the crushed garlic. Pour the whole composition into a tray. Sprinkle the cheese on top. Bake everything in the center of the oven for about 30 minutes. Serve with hot sausages and [We can choose between artichokes alla romana, stuffed artichokes, artichokes with baked potatoes, sea bream with artichokes and olives, veal fillets with artichokes, mackerel with artichokes, cuttlefish stuffed with artichokes, artichoke au gratin, artichoke parmesan, Artichoke fish soup, Lamb ribs with artichokes, Artichoke croquettes, Squid stuffed with. This pea artichoke recipe is a recipe from Greek cuisine. For the artichoke recipe with peas I used frozen artichoke, which is ready cleaned. If we use fresh artichokes, we cut the stem and the top of the artichoke. We clean the outer leaves, hard. Remove the artichoke core with a teaspoon, which looks like fluff. Recipes prepared with artichokes. Tuna salad with artichoke Ingredients for salad: 2 cans of tuna in water, beans with large beans boiled by yourself or canned, a few sliced ​​olives, chopped artichoke hearts Dressing: 1 tablespoon olive oil, 1 tablespoon balsamic vinegar , 1 teaspoon Dijon mustard. Salt and pepper to taste Sprinkle salt and pepper on both pieces of chicken breast. Heat 2 tablespoons oil in a pan and fry the chicken breast. Then cut the pieces of meat and put them in a larger pan. In the remaining 4 tablespoons of oil, fry the zucchini. Then drain the oil using paper towels

Artichokes recipes: artichokes

Culinary recipe Artichoke salad from the category Salads. How to make Artichoke Salad Grills. Prepare healthy and tasty barbecue garnishes Whenever you need a good meal to be served next to steak or other meat dish, consult the recipes for barbecue garnishes and you will make the right choice You are about to post a message that can encourage piracy and illegal distribution of material on the Internet. Law no. 8 of 1996, on copyright and related rights, was significantly amended by Law no. 285 of 2004, by GEO no. 123 of 2005, as well as by Law no. 329 of 2006, and you could be in violation of them now. In the hypothesis. Grating is a cooking technique that aims to obtain a crust that prevents food from drying out, giving it a different look and texture. Lasagna with chicken, cream cheese and artichokes. Recipe of the day: Lasagna with chicken, cream cheese and artichoke 2013-11-08T02: 30: 09 + 03: 00 2017-04-13T20: 55: 31 + 03: 00 admi

Vegetables au gratin - Recipes with Gina Brade

Cauliflower au gratin Hello! Let's eat simple, delicious, nutritious! Simple, tasty, versatile, main course or garnish, cauliflower au gratin is a delight! Pizza recipe with artichokes and anchovies The recipe for pizza with artichokes and anchovies is simple. they are infinite and if you know your guests and their tastes, it's easy for me. How. Cooking recipes in pictures and diets. Find out the secrets of the kitchen and how to easily prepare tasty food from the largest online cookbook Over 40,000 offers of products, equipment and medical devices, offered by over 2000 partner medical companies, are updated daily on ROmedic - the largest market online medical from Romania Autumn inspiration - 11 original recipes with cauliflower. October 11, 2012 By Ana In China, Snacks, Lunch, Multicolored cauliflower au gratin from La Tartine Gourmande. Hot salad with cauliflower, tofu and artichokes from 5 Second Rule Magazine of Romanian culinary blogs: food and desserts, traditional recipes, international culinary recipes - 2008-05-12 - Gustos.r

Video Announcement - watch and comment on over 100,000 movies structured by categories: entertainment, funny, music, movies, documentaries, find out how, comedy. INDEX Recipes Montignac - posted in Diet Montignac: SWEETS - 251 recipesA Kiwi acadele - Adeje Phase IIAlunostar - fata_cu_fluturi Phase IAntoinette - Sheng phase IBButtons with nuts and seeds - puskinCerate bars with chocolate - antzukaBateut energitaza chickpea flour - RainGirl phase I Quick oat bran cookies. Named, for the sixth consecutive year, the best and healthiest diet in the world, DASH can't help but arouse your interest. All the more so as the title is given by the prestigious American publication US News & World Report, following rigorous evaluations performed by over 20 specialists chosen on the eyebrows for holiday recipes on Wednesday, April 15, 2015. Food Recipes # 6 ( 2015) Food recipes: Cherry baskets. 14 January 2012. A delicious recipe for baskets with cherries, puff pastry, sugar, almond essence, whiskey, lemon peel, lemon juice, egg, powdered sugar. Ingredients: 500 g puff pastry dough 500 g cherries All purpose / self rising flour: 1 cup = 140g 1 tablespoon = 10g Almonds, whole: 1 cup = 150g Brown sugar (packed): 1 cup = 175g 1 tablespoon = 13g Butter: 1 cup = 226g = 2 sticks ½ cup = 113g = 1 stick 1 tablespoon = 14g Caster / granulated sugar: 1 cup = 200g 1 tablespoon = 12g Chocolate, chopped: 1 cup = 155g Cocoa powder: 1 cup = 90g Confectioners' / Icing sugar: 1 cup = 140g Cornstarch: 1.

Basic Recipes Questions and Answers No comments. Layers of onions, green peppers and potatoes are fried under Cheddar in this light, au gratin food, which is just as tasty hot but also cold. ABC Kitchen Akee Al dente Foods Strudel dough Doughs Hazelnuts Endive Artichokes Peanuts Pepper Bacon Bain-Marie. . Garlic sauces with flour, dill with sour cream, dill with egg. Sauces that are made by boiling. They are hot sauces based on rantas or made similarly by rubbing the mixture. Recipes for hot sauces with horseradish or tomatoes, hot mustard sauce [Multicolored cauliflower au gratin from La Tartine Gourmande. Hot salad with cauliflower, tofu and artichokes from 5 Second Rule. because I'm always looking for recipes with cauliflower or broccoli. Ana October 12, 2012 at 6:48 pm Reply. I do the same, and every time, in speed, I still steam or bake them, so it was time to. 11. Artichoke with vegetables (4 servings) Preparation time: 50 min. Ingredients: 400 g canned beans, 1 medium celery, 3 leeks, 200 g canned or frozen spinach, 500 g canned or frozen artichokes, 4 tablespoons pumpkin seed kernel, 2 tablespoons olive oil, 2 tablespoons soy sauce, salt. How to prepare

Valentine's Day recipes: Baked shrimp with feta and tomatoes. baked cod Baked shrimp with feta and tomatoes are prepared quickly and are delicious. This food is suitable for special evenings for two. Shrimp are served with sour cream and chopped parsley. They can also be served with a glass of white wine pasta recipes on Thursday, July 2, 2015. Tasty and fast food recipes # 67 Tasty and fast food recipes. Fasting recipes: Tomato salad with basil. 13 December 2010 News and information about the peasant house. Information, articles, pictures and videos about the peasant house

.. dessert recipes Sunday, March 1, 2015. Cooking recipes 2015 # 30 Cooking recipes. Squid garnished with vegetables and lemon. 13 February 2015. Squid with vegetable and lemon garnish from: squid, natural potatoes, lettuce, lemon, carrot salad. Ingredients: 5 squid potatoes natural lettuce lemon carrot salad Mo List of recipes, presented in alphabetical order, from A to Z

Enjoy your free time and discover with us the true beauty of Cârlibaba commune, located somewhere in the northern extremity of Bucovina at the foot of Rodna mountains! A settlement located NW, Suceava county, 35 km from Vatra Dornei resort and 45 km from Borsa 28.02.2015 - This Pin was discovered by Elena Mi. Discover (and save!) Your own Pins on Pinteres pork recipes Thursday, December 18, 2014. Tasty recipes for Christmas and New Year # 64 Tasty recipes for Christmas and New Year. Recipe of the day: Pumpkin muffins, walnut topping and maple syrup icing. 25 October 2013

The most accessed recipes. Cauliflower au gratin Cauliflower and pumpkin au gratin Stuffed cauliflower au gratin Couscous with vegetables Sandwich with tuna and artichoke A day ago Gourmandine - Recipes, gastronomic specialties, online recipes, gastronomy, step by step recipes Cauliflower au gratin with cheese from: cauliflower, butter, flour , milk, eggs, cheese, salt. Ingredients: 1.5 kg cauliflower 100 g butter 60 g flour 300 ml milk 3 eggs 100 g cheese salt Preparation: Wash and peel the cauliflower leaves. Unwrap in bouquets that boil for 20 minutes in water [Wand gratin, stuffed with vegetables and mozzarella By Farfuridi, April 28, grilled chicken breast, cherry tomatoes, artichokes in oil, olives. I think the version with vegetables and cheese is perfect after Easter-filled meals, it's filling, but it's not heavy. Around the Earth in 50 recipes (34).

RETETE. VIEWS: 804. Appetizer packages. The pie sheets are cut into 10 cm squares and each sheet is greased with olive oil on both sides. Overlap 2 squares, and place the filling in the middle and tighten so as to form a bag. Bake on baking paper. Anghelina M Food Recipes # 81 (2015) Food Recipes: Fasting Recipes: Mushroom Appetizer. March 14, 2011. A simple appetizer recipe made of mushrooms from: mushrooms, onions, donuts, salt, sugar, peppercorns, coriander, bay leaf and vinegar. Ingredients: two kg mushrooms (tomatoes or rooster crest) 500g onion u 172. Dietary recipes-DIABETES and WEIGHT LOSS. GRATINED CABBAGE. 2oo g cauliflower, 50 ml milk, 50 g cheese, 15 g butter, 1/2 pc. egg, 10 g flour, salt and cumin. Put the cauliflower bunches, well washed, to boil in salted water. From milk, flour and part of the butter a white sauce is made, which is boiled until it thickens

Anghinare alla Romana - e-Retete

Cauliflower unwrapped in bouquets, put in a saucepan add peeled and diced tomatoes, sliced ​​peppers, lemon juice .. Dinner: 1 artichoke, 1 bream, 1 eggplant salad, 1 bunch of black grapes Cretan diet - Saturday Breakfast : green tea or coffee, 1 grapefruit, 2 slices of wholemeal bread, 1 low-fat yogurt Lunch: 1 salmon, 1 tomato au gratin, 1 handful of cherries Dinner: fettucine with hot peppers, 1 hard-boiled egg, 1 citrus carpaccio Cretan diet - Sunday 2.Heat the oil in a large pan, add the spices and sesame seeds, lightly fry them for 15 seconds, add the cauliflower and 4-5 tablespoons of water, stirring gently and cook over high heat for 6-8 minutes. crushed garlic, season with salt and pepper, then remove in a bowl cauliflower Quick recipes with pictures. Recipe of the day: Lamb meatballs. APRIL 10, 2015. Lamb meatballs from: bread, milk, lamb, onion, garlic, parsley, egg, coriander, salt, pepper, olive oil. You may also be interested in: Lamb meatballs with green onions and hot peppers Lamb meatballs with baked vegetables Meatballs with lamb and beef. The main ingredient, the egg, is beaten like an omelet and put on top of the above. Roast this thick omelet from the bottom for 5 minutes, that is, on the bottom. We do this on the stove, while we heat the oven from above (if you have a grill and the possibility, if not, I have other interesting recipes on the blog that do not require :)))

Artichoke recipes - DivaHai

Visit the article for more information Easy recipes: Recipe of the day: Pan-fried beef with eggs and asparagus 10 December 2012 A delicious recipe for Pan-fried beef with eggs and asparagus from: asparagus, beef, thyme, eggs, oil of olives, salt, pepper and parmesan. Ingredients: 1 bouquet of asparagus 5-6 pieces beef muscles 2 teaspoons thyme Alphabetical list from A to Z of the recipes on the Casuta Laura website. To make it easier to find a recipe on the site, we invite you to search alphabetically in the list below. All the recipes Casuta Laura recommend fresh ingredients of good quality, it is recommended to avoid improvers, dyes As it is still autumn, I said that I must present you my harvest of homemade peaches. They look like nice fire cakes to me, so I didn't even bother to make them

Laura Adamache Simple and Quick recipes

Easy and quick recipes Eyes with beans, peppers and carrots DECEMBER 26, 2014 Eyes with beans, peppers and carrots from: green beans, eggs, bell peppers, carrots, onions, oil, salt, pepper. Ingredients: 300 g green beans 4-6 eggs 1 bell pepper 1 carrot 1 onion oil salt pepper Preparation: Peel the beans and put them to boil In this recipe I have only one picture. I could say because they were so good that I didn't get to photograph them. but considering that I finished them around 12 at night and went to work in the morning, the truth is that I didn't have time for pictures Delicious recipes: Cauliflower au gratin A delicious cauliflower au gratin recipe from: cauliflower, butter, flour, milk , cheese, salt and pepper. Ingredients: 1 larger cauliflower 2 tablespoons butter 1 tablespoon flour 300 ml milk 300 g grated cheese salt freshly ground pepper Preparation: Unwrap the cauliflower in bunches and scald them for 10 minutes.

Jamie Oliver: Artichoke with lemon, thyme and garlic

Baby recipes - Topic from the forum of the site where users ask and receive answers, suggestions and useful information Culinary recipes Delicious New Year's cake 12 December 2012 Delicious New Year's cake from: flour, baking powder, butter, sugar ..

Recipe Book: Gratin Artichoke

Tuna au gratin food (after 12 months) For 4-6 people 125 g of semolina, half a liter of semi-skimmed milk 30 g of butter 75 g of svaiter cheese, grated 4 eggs, a small box with crushed tuna 3-4 tomatoes 10.06 .2020 - Explore nufaruldenea's board Breakfast and dinner on Pinterest. See more ideas about Dinner, Food, Recipes

[VIDEO] How to clean Andi's artichoke

Recipes from home and away. Radu's recipes. wine and knives. Blog archive Telina gratinata (celery gratin) Cauliflower with tahini sauce November (2) October (2) September (3) artichokes (1) anchovies (7) rose water (1). Cauliflower au gratin with parmesan from: cauliflower, olive oil, salt, pepper, butter, onion, garlic, thyme, sage, milk, breadcrumbs, paprika, parmesan, gruyere, goat cheese. Ingredients: 2 cauliflower, bunches 2½ tablespoons olive oil salt and black pepper 2 tablespoons butter 1 onion, 3 cloves garlic cloves, chopped 2-3 sprigs of fresh thyme. Food Recipes Cheese paste with pepper and butter 12 SEPTEMBER 2015 Cheese paste with pepper and butter from: egg, butter, sheep's milk, s ..

10.06.2020 - Explore Liliana and Viorel's board Breakfast and dinner on Pinterest. See more ideas about Dinner, Food, Culinary Recipes 11/21/2016 - Explore nutzamihalache's board ITALIAN RECIPES, followed by 109 people on Pinterest. See more ideas about Recipes, Italy, Food cakes 10.05.2020 - Explore Andreea 's board Fenicul on Pinterest. See more ideas about Fennel, Food, Recipes Instead of mayonnaise, ham and parmesan, put in it olives, capers and artichokes. AND WHAT NOT Don't turn your salad into a calorie bomb, enriching it with croutons and gratin cheese. Avocado Lunch: 200 g of baked cauliflower au gratin with a tomato. Dinner: 150 g of grilled fish (trout, cod, hake, etc.) Day 13. Breakfast: a coffee / cup of tea with a teaspoon of sugar or a slice of toast. Lunch: 200 g of boiled turkey breast (without skin) and a small bowl of salad

How do we peel tomatoes?

If you use fresh tomatoes, it would be good to cut them, burn them (20 seconds) in hot water and peel them. Tomato peel is not too floury in such a sauce.

If you want a hotter tomato sauce, you can add a few slices or dried hot pepper flakes (chili, chipotle, etc.). The (sour) acidity of the tomatoes can be corrected with a little sugar (approx. 5 g of sugar per 1 kg of tomatoes & # 8211 ie a pinch of sugar, half a teaspoon). To this tomato sauce I always add a little balsamic vinegar. Balsamic vinegar (not ordinary) elevates the entire composition, intensifies the taste and aroma of tomatoes and gives an incredible flavor to this sauce. So is the onion. Sauteed onions do not often appear in tomato sauce recipes, but I assure you that it gives it a special taste, aroma and consistency.

A video amused me from the 90's Daft Punk - Revolution 909 in which this sauce recipe is presented, prepared by an authentic Italian "mamma". The video is at the end of the recipe. And she puts the onion in the tomato sauce!

Online recipes

Cut the butter into pieces and mix to a frothy consistency.
When the sugar and vanilla sugar are added, then the instant coffee.
Add eggs one at a time, beat each egg about 1/2 minute after each egg.
Add flour and baking powder.
The resulting composition is divided into 5 equal parts and baked in a form lined with baking paper in the oven heated to 160 & # 176C for 12-15 minutes (depending on the oven).
I baked in the rectangular tray and then cut out the round tops
The countertop should not be more than 0.5-1cm high.
I made half the composition because I wanted the cake to be taller and I also needed "material" to line the walls of the cake form.

In a saucepan, put the whipped cream and the long-split bar.
Add lemon peel and sugar (if you use sweetened cream do not
add more sugar, it will come out too sweet).
Put the whipped cream on the fire and cook for 12-15 minutes, then set it aside
strain it, while it is still hot, add the pre-soaked gelatin
cold water.
Then refrigerate to set.

Make a coffee coretto (ie sweetened coffee) to which you add a teaspoon - two of brandy). This will be the syrup with which you will syrup the countertops.
Place the first top in the shape (18cm) of the cake prepared with transparent foil.
Dress the walls of the form and syrup in abundance.
Place two or three tablespoons of panna cotta on top.
Proceed in this way countertop-panna cotta, countertop-panna cotta up.
If you want an 18cm taller cake then you have to make it
panna cotta more, increase the amount to 1 l.
Put the cake in the fridge overnight, after removing it from the fridge, grease with butter and decorate as you like.

Italian style mussels

The expression “Italian style” is fairly vague, keeping in mind that Italy and the Italians have a multitude of styles. However, today's recipe was brought, along with the mussels, by my neighbor Emil from Moqups (click on the link to see who I'm dealing with), who goes to great lengths when it comes to researching recipes, so I'm certain that the recipe is, indeed, Italian.

Those are the mussels. Farm ones, about 2 euro and a half per kilogram at Auchan. It was a pleasant surprise that from an entire bag I threw out just two mussels.

This is Emil. He helped with the improvised panel that put the mussels in a better light.

Cleaned mussels will hardly be sold by anyone. They come with some sort of weeds strongly attached to the shell, that sometimes go inside the scallop: you can take them off rather easily by pulling the weeds in the direction of their growth, meaning towards the part that opens.

The scourer and the cold water do the rest.

Somebody asked me a while ago: “how do you know they’re fresh?”. That’s simple. Fresh mussels are alive. If they are open before you cook them and if they don’t close right after you touch them with your finger (sometimes they open even more), that means they’re dead and you don’t want to eat such a scallop. If during cooking they don’t open, throw them away, because it means they were dead before you cooked them and, again, you don’t want to have such a scallop. You can leave them in the refrigerator overnight at 4-6 degrees Celsius (for example), but don’t put them in the freezer as it will kill them and you won’t be able to use them.

For my mussels I have prepared a few cloves of garlic, which I cleaned and slightly crushed.

In a pan, I put two-three tablespoons of extra virgin olive oil. Then, I added the garlic cloves. I put the pan on low heat. A lot of people burn the garlic in oil and the results aren’t good. Here’s a trick, regardless of how experienced you are: put the oil and the garlic at the same time on low heat and wait until the oil becomes really hot. When the garlic starts to change its color, the oil has plenty of flavor. You can take out the garlic or leave it in the oil if you want and add the other ingredients over it.

I added whole canned tomatoes (400-420 gr) which I crushed with a fork.

I then placed the scallops in the pan which is now on high temperature and I stirred really well. After a minute, he poured 50-60 milliliters of white wine (I had Italian wine) over the scallops. Immediately placing a lid on the pan helps. Leave the lid on for another minute.

Don’t keep the scallops on heat for more than 3 minutes. If you keep them for 2 minutes and 45-50 minutes, that’s fine. Four minutes is too long, and the scallop meat, which is rather tender, will magically lessen. After removing the pan off the stove, squeeze half a lemon over the scallops and sprinkle two large handfuls of grossly chopped parsley. Stir well. The sauce and the scallops will have an incredibly fresh flavor.

The final touch: a bit of hot pepper that was dried, ground and kept in oil. Put it over the scallops and over the toasted baguette on one side. A kilogram of mussels, with the sauce that comes with them and the side bread, can feed four people at a reasonable dinner from the viewpoint of quantity. It’s not something serious if you don’t like hot peppers. However, do try to add at least a bit. If you don’t have a baguette, a few slices of bread which are thicker than usual (2 cm), toasted on one side, do a great job.

This goes well with spaghetti as well.

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The expression & # 8222 in Italian style & # 8221 is very vague, given that Italy and the Italians have many styles. However, today's recipe was brought to me, along with the mussels, by my neighbor Emil from Moqups (click on the link to see who I'm dealing with), who researches to the white canvases when it comes to recipes, and I the certainty that the recipe is an Italian one.

They are mussels. From the farm, about 2 euros and a half a kilogram, at Auchan. The pleasant surprise was that I threw only two shells out of a net.

He and Emil. He helped me with the improvised blend to put the shells in a good light.

Nobody sells you clean mussels. They come with a kind of silk seriously attached to the shell, sometimes even entering the shell. It is removed quite easily, pulling the strings in the opening direction of the shell, ie towards the end that opens.

The wire washer and cold water jet do the rest.

Someone asked me how you know they are fresh. It's simple. Fresh mussels are alive. If they are opened before cooking and do not close immediately when you touch them with your finger (sometimes they open), it means that they are dead and you do not want to eat a shell like this. You can leave them in the fridge at 4-6 degrees in the evening until morning (for example) but do not put them in the freezer before cooking, they will die and become useless.

For my mussels I prepared some garlic cloves, cleaned them and lightly crushed them.

I put two or three tablespoons of extra virgin olive oil in a saucepan. Then I put the garlic cloves. Then I put the pan on low heat. Many people burn garlic in oil and good things don't come out of it. A good trick no matter how experienced you are: put the oil and garlic together on low heat and be patient until the oil heats up. When the garlic starts to color slightly, the oil is quite fragrant. You can remove the garlic if you want or leave it there and put the other ingredients on it.

I put the tomatoes in a can of 400 (420?) Grams, whole. I crushed them lightly with a fork.

I then put the shells in the saucepan now on high heat and mixed well. After a minute I poured 50-60 milliliters of white wine (I had Italian) over the shells. If you quickly put a lid on the pan, it helps. You leave him there for a minute.

Do not keep the shells on the fire for more than three minutes. If it's two minutes and 45-50 seconds, that's fine. Four minutes is too much, the shell meat, quite fragile, will dwindle as if by magic. After removing the pan from the heat, squeeze the juice of half a lemon over the shells and add two healthy hands of chopped parsley as with the bard. Stir well. The sauce and shells will get an incredibly fresh flavor.

Final touch: a little dried hot pepper, ground and stored in oil. And over the shells, and over the fried baguette on one side only. Dintr-un kilogram de midii, cu sosul aferent și pâinea de lângă, pot mânca bine patru oameni, la o cină rezonabilă din punct de vedere cantitativ. Dacă nu vă place ardeiul iute, nu-i grav. Totuși, încercați să puneți măcar puțin. Dacă nu aveți baghetă, câteva felii de pâine mai groase decât în mod obișnuit (2 cm), prăjite doar pe o parte, fac treabă bună.

Merg perfect și cu spaghetti.

Introducere in bucataria italiana

Gastronomia este un element important al stilului de viata italian, reflectand mai ales cultura rurala si pe cea familiala. Orice fel de mancare trebuie preparat cu atentie, accentul nefiind pus pe complexitatea si rafinamentul unei bucatarii sofisticate, ci pe respectarea retetei originale dand preparatului culinar acel gust din copilarie.

Italienii consuma foarte multi carbohidrati dar nu sunt supraponderali, secretul constand in consumul foarte mare de legume si fructe proaspete, combinate intr-un mod inteligent. Si, desi masa contine mai multe feluri de mancare, cantitatea servita este destul de mica.

Structura unei mese italiene:

Antipasto: antreuri (reci sau calde)

Primo: felul intai, format din supa sau paste

Secondo: felul principal, mancaruri pe baza de carne sau peste, sau din orez si legume

Dolce: desert, prajituri, produse dulci de patiserie, inghetata sau fructe

Caffe: cafea, dupa-masa se serveste de obicei un espresso

Digestivo: bautura alcoolica, se bea la finalul mesei pentru o buna digestie

Principalele regiuni ale Italiei si preparate culinare specifice

Este cel mai mare producator de ulei de masline, acoperind aproximativ 25% din productia totala a Italiei. Aici uleiul de masline extravirgin nu este folosit doar la gatit ci si la conservarea legumelor, pestelui si ciupercilor.

In apele Marii Tireniene se pescuieste mult peste-spada si ton, .

fiecare oras din Calabria avand o reteta proprie pentru codul uscat si sarat.

Preparate culinare specifice:

Alalunga in agrodolce: fel principal - ton tanar gatit intr-un sos dulce acrisor din ceapa si otet

Sagna Chine: fel principal, lasagna cu carne de porc tocata, mazare, mozzarella, ciuperci, anghinare, oua fierte tari si ingrediente de sezon.

Murseddu: antreu sau fel principal - placinta din vitel si carne de porc.

Bucataria din Campania este cea mai renumita din lume, fiind si locul de origine al multor preparate culinare nationale, cum ar fi spaghetele in sos tomat sau pizza. Mozzarella, in special cea preparata din lapte de bivolita este folosita la nenumarate feluri de mancare, in timp ce carnea e mai putin folosita. Unul din preparatele celebre la care se foloseste totusi carnea, este sosul ragu.

Preparate culinare specifice:

Cecenielli fritti: antreu - ansoa date prin aluat si bine prajite

Pastiera: desert - prajitura din foietaj umpluta cu ricotta, grau si ou, cu aroma discreta de portocala.

Spaghetti alla Puttanesca: felul intai - paste cu sos de rosii, masline, ansoa si capere

Preparatele culinare din aceasta regiune sunt printre cele mai gustoase din tara si au la baza productia variata de mezeluri si parmezan, dar si felurite paste cu ou.

Preparate culinare specifice:

Bomba di riso: felul intai - placinta delicioasa din orez, cu umplutura de carne de porumbel

Erbazzone: antreu - un quiche cu umplutura de ierburi aromate, spanac si ricotta

Torta di riso: desert - prajitura din orez fiert in lapte

Detine una dintre cele mai vechi bucatarii dintre toate regiunile tarii. Veti gasi aici numeroase preparate cu peste sau din carne, dar si supe gustoase care se intind pe tot cuprinsul tinutului.

Preparate culinare specifice:

Acquacotta: felul intai - supa simpla din ardei si legume de sezon, oua si paine prajita, la care in sezon se adauga bureti

Panzanella: antreu - salata rece

Zuppa di Farro felul intai -este una din cele mai bune supe din regiune, pe baza de secara alba si fasole aromata cu uleiul din Toscana.

Video: Cheese Tortellini in Garlic Butter Sauce (January 2022).