|
|
Ingredients
for 6 people: gr.500 of beans, ½ onion, 1 lemon, parsley, 1 clove
of garlic, 2 leaves of laurel, extra virgin olive oil, salt.
Cooking
time: 2 hours.
Preparation
Soak
the beans for 12 hours, rinse them, put them in the pignata, fill it with
water and bring it to the boil. Drain them, add more warm water and also the
rest of the ingredients, salt and cook on a low flame for 2 hours. Add warm
water if you need it. Serve the beans with lemon and oil.
Ingredients
for 6 people: Gr.500 of broad beans, some celery, ½ onion, 1 clove
of garlic, 1 carrot, 2 tomatoes, extra virgin olive oil, salt.
Cooking
time: 2 hours 30 minutes.
Preparation
Soak the broad beans with
a handful of salt for a whole night. Put the broad beans in the pignata and
fill it with water. Bring them to the boil and in case add warm water. Just
before the beans are cooked add the garlic, celery, onion, carrot and
tomatoes. Season with abundant olive oil and with a raw onion.
Ingredients
for 4-6 people: 1,2 kg of potato dumplings, gr.200 of smoked scamorza,
gr.200 of fontina, gr.200 of parmesan cheese, ½ lt milk, 2 spoons flour,
gr.50 of butter, béchamel.
Cooking
time: 1 hour 30 minutes.
Preparation
Add
to the béchamel the other cheeses cut in small pieces and melt them together.
Put the potato dumplings in a buttered baking pan and pour the cheese mixture.
Season with parmesan and bake for 15-20 until the dumplings are ready.
Ingredients
for 4-6 people: Gr.300 of rice, gr.300 of prawns, kg.1/2 of clams,
kg1/2 of black mussels, 2 celeries, 1 lemon, a small bundle of parsley,
pepper, extra virgin olive oil, salt.
Cooking
time: 1 hour 30 minutes.
Preparation
Wash
the mussels and scratch them with a wire brush, clean them and put them in a
saucepan on a low flame. As the shells open, take the shellfish and put them
aside. Filter the cooking water. Do the same with the clams. Wash and boil
the prawns then take off their shells. Boil
the rice al dente,
strain it and mix it with
mussels, clams, prawns and pieces of celery. Season with some of the cooking
water together with parsley, lemon and black pepper. Serve cold or room
temperature.
Ingredients
for 4-6 people: gr.500 of egg lasagne, gr.100 of roast pig, gr.300
of mozzarella, 1l. of tomato sauce, 2 hard boiled eggs.
Ingredients
for the small meat balls: 250 gr minced meat, gr.100 of breadcrumbs,
2 small cartons of
béchamel
, gr.70 of grated cheese, 1 egg, a small bundle of parsley, 1 onion, 1 clove
of garlic, extra virgin
olive
oil, pepper, salt.
Preparation
time: 1 hour 30 minutes (then baking time).
Preparation
Knead
together meat, cheese, the egg, the grated bread, minced parsley and use
some milk to soften the mixture. Make the small meatballs from this mixture.
Put the onion and the garlic in a saucepan and leave them to brown. Add the
tomato sauce, cook it for 10 minutes, add the meatballs and cook for other
15-20 minutes. Pour a ladle of sauce, then a layer of lasagne, pieces of
roast pig and mozzarella, slices of eggs, béchamel. Repeat the layers until
you finish the ingredients, the last layer is made with lasagna, béchamel
and sauce.
Ingredients
for 4-6 people: gr.500 of linguine, kg.1 of black mussels, ½ glass of
dry white wine, 1 clove of garlic, 1 hot pepper, a pinch of oregano, 1 small
bundle of parsley, extra virgin olive oil, salt.
Cooking
time: 1 hour.
Preparation
Wash
the mussels and scratch them with a wire brush, clean them and put them in a
saucepan on a low flame. As the shells open, take the shellfish and put them
aside. Filter the cooking water. Put half a glass oil, minced parsley, garlic,
oregano and some pepper in a saucepan. Before the garlic gets brown add the
mussels and raise the flame. Pour the white wine and leave it to evaporate.
Add the cooking water and cook for other 10-15 minutes. Boil the linguine, put
them in a bowl add the sauce and sprinkle with minced parsley.
Ingredients
for 4-6 people: 8 eggplants, 3 eggs, 2 yellow peppers, gr.300 rice,
gr.200 of galbanino cheese, l.1 of tomato sauce, gr.100 of grated parmesan,
extra virgin olive oil, salt.
Cooking
time: 1 hour 30 minutes
Preparation
Wash
the eggplants and cut them in half. Take the pulp and fry it. Fry the rest of
the eggplant in hot oil and in the meanwhile boil the rice. When it is tepid
add the eggs, the yellow peppers in small pieces, the fried pulp and the
galbanino cheese. Add a ladle of tomato sauce. Fill the eggplants with this
mixture, put them in a baking pan and season with the rest of the tomato sauce
and the parmesan. Bake at 180° and cook for about 20 minutes.
 “ORECCHIETTE”
WITH TURNIPS
Ingredients
for 4-6 people: Gr.500 of orecchiette (noodles with a round shape
similar to small ears), kg.1 of turnips, 1 clove of garlic, 2 anchovies, 1 hot
pepper, extra virgin olive oil, salt.
Cooking
time: 1 hour.
Preparation
Clean
the turnips, wash them and boil them. Strain them before they are completely
cooked and boil the orecchiette in the same water. Brown the garlic in a
saucepan together with the hot pepper and 2 minced anchovies. Mix the
orecchiette with the turnips.
Ingredients
for 4-6 people: Gr.300 of orecchiette, gr.300 of small macaroni, 1l.
of tomato sauce, gr.200 ricotta cheese, gr.600 of bacon, 1 onion, ½ glass of
white wine, basil, extra virgin olive oil, salt.
Preparation
and cooking time: 1 hour 30 minutes.
Preparation
Brown
the onion cut in thin slices and add the meat. Add the wine and let it
evaporate. Pour some hot water and cook the meat for other 40-45 minutes. When
the meat is well done, add the
tomato sauce and cook for other 15 minutes. Boil the orecchiette and the
macaroni together. Serve with the sauce, cheese, ricotta and fresh basil.
Ingredients
for 4-6 people: gr.350 of rice, 2 eggs, gr.200 of fontina, gr.100 of
mortadella, gr.50 of butter, ½ onion, gr.100 of grated parmesan cheese, 1
stock cube, gr.150 breadcrumbles, pepper, extra virgin olive oil, salt.
Preparation
and cooking time: 1 hour.
Preparation
Brown
half an onion thinly cut in a saucepan with butter. Add the rice and stir
until it is roasted. Add some stock and go on stirring until the rice is
cooked. Wait until it cools down then add the eggs, cheese, black pepper and
also bread crumbles in case the mixture is too soft. Take a handful of rice,
give it the shape of a ball and fill it with pieces of fontina and stripes of
mortadella. Pass them in the bread crumbles and fry in hot oil.
Ingredients
for 4-6 people: 6 medium eggplants, 1 l. of fresh tomatoes sauce,
gr.400 of mozzarella, 3 eggs, flour gr.150, gr.100 of parmesan cheese, a lot
of basil, extra virgin olive oil, salt.
Preparation
and cooking time: 1 hour.
Preparation
Wash
the eggplants and cut them in slices but not too thin. Put them in layers on a
tray sprinkling every layer with coarse salt. Dry them after two hours, plunge
them in the egg, then in the flour then fry them. Lay them on blotting paper.
Put the slices of eggplant in a baking pan and in every layer pour tomato
sauce, basil, pieces of mozzarella and a sprinkling of parmesan. The last
layer is made only with sauce and parmesan. Bake for 10-15 minutes at 180°.
Ingredients
for 6 people: gr.300 of dried beans, gr.300 of short pasta, 1 knob of
butter, 8 tomatoes, gr.70 of grated parmesan cheese, celery, 1 carrot, 1/2
onion, extra virgin olive oil, salt.
Preparation
and cooking time: 2 hours.
Preparation
Soak
the beans with a handful of salt for a whole night. The day after put the
beans in a saucepan, fill it with water and bring it to the boil, in case add
warm water. In the meanwhile mince the the carrot, onion and celery and fry
them lightly with butter and oil. Add in this saucepan the peeled tomatoes,
without the seeds and cut in stripes. Pour this sauce in the beans, cook on a
very low flame and in case add more warm water. When the beans are ready pass
some of them in the vegetable mill and then again in the saucepan. Now cook
the pasta.
Ingredients
for 4 people: rice gr.300, gr.400 of tomatoes in big pieces, gr.100 of
bacon, 1 small bundle of rosemary, 1 clove of garlic, 1 onion, pepper, 2 stock
cubes, extra virgin olive oil, salt.
Preparation
and cooking time: 1 hour
Preparation
Brown
with some oil the basil, the onion, garlic, the rosemary, the bacon and the
parsley in a saucepan. After a couple of minutes add the minced stock cube and
the tomatoes. Cook on a low flame for 15-20 minutes. Put the other cube in a
saucepan and boil the rice. Serve it with the sauce and a sparkling of black
pepper.
Ingredients
for 4-6 people: rice gr.400, 1 small bundle of parsley, 8 artichokes,
1 onion, 1 lemon, 4 peeled tomatoes, stock, extra virgin olive oil, salt.
Preparation
and cooking time: 1 hour.
Preparation
Clean
the artichokes and cut off the external leaves and the stalk. Cut them into
segments. Dip them in water and lemon juice. In another saucepan fry the onion
then add the artichokes and brown them. Add the peeled tomatoes in pieces, the
boiling stock, the parsley and finally the rice. Cook 15-20 minutes on a low
flame.
Ingredients
for 4-6 people: gr.500 of spaghetti, parsley, 2 cloves of garlic, 1
hot pepper, extra virgin olive oil, salt.
Preparation
and cooking time: 15 minutes.
Preparation
Brown
the garlic in a pan. Boil the spaghetti al dente then serve with the garlic
sauce and sprinkle with hot pepper and minced parsley.
Ingredients
for 4-6 people: gr.500 of spaghetti, kg.1 of clams, 1 small bundle of
parsley, 1 clove of garlic, extra virgin olive oil, pepper, salt.
Preparation
and cooking time: 1 hour.
Preparation
Open
the clams in a pan on a low flame. Filter the cooking water and put it apart.
Brown the garlic and add the clams some of them still tied to one of the
shells, some without. After 5 minutes add the cooking water and cook on a
bright flame. Cook the spaghetti al dente and serve with the clam sauce and a
sparkling of black pepper and minced parsley.
Ingredients
for 4-6 people: Gr.400 of tagliatelle, gr.300 of chickpeas, 1 clove of
garlic,1 celery, some leaves of laurel, 1 carrot, 3 ripe tomatoes, 1 onion,
extra virgin olive oil, salt.
Preparation
and cooking time: 30 minutes
Preparation
Soak
the chickpeas with a handful of salt and baking soda for 12 hours. Rinse them
very well then put them in a pignata and fill it with salty water and the a
laurel leaf. In the middle of the cooking add the celery, one half of the
onion a clove of garlic, the tomatoes and cook on a low flame. Fry half of the
tagliatelle in a frying pan, cook the other half in salty water. When the
chickpeas are cooked mix them with the boiled pasta, the fried pasta and some
oil.
Ingredients
for 8 people: Gr.700 of chickpeas, 1 carrot, 1 onion, 2 leaves of sage,
1 celery, 8 slices of toasted bread, extra virgin olive oil, salt.
Preparation
and cooking time: 2 hours 30 minutes.
Preparation
Soak the chickpeas with a
handful of salt and baking soda for 12 hours. Cook them adding warm water and
salt. Brown the celery, the carrot, the sage, and the minced onion. Add the
chickpeas with their cooking water and cook for other 5-10 minutes. Put the
slices of bread in the dish and pour the soup on them.
Ingredients
for 8 people: gr.100 of peas, gr.100 of chickpeas, gr.100 of white
beans, gr.100 of borlotti beans, gr.100 of lentils, 1 clove of garlic, 1 leaf
of laurel, 1 small bundle of parsley, ½ onion, extra virgin olive oil, salt.
Preparation
and cooking time: 2 hours 30 minutes.
Preparation
Soak
the legumes with a handful of salt and baking soda for 12 hours. Rinse them,
put them in a saucepan, fill it with water and bring it to the boil. Strain
them and add new hot water, garlic, salt, onion, laurel and go on cooking them
for other two hours on a very low flame, in case add warm water. Serve with
olive oil and minced parsley.
|
 |
|
