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Tuesday, 14 February 2012

TUNABOLLS WITH TOPINAMBUR SAUCE

The recipe tunaballs with topinambur sauce can be either a starter or a great second delicious.
The flavor of diced tuna with topinambur sauce is very delicate.

DIFFICULT ': MEDIUM



INGREDIENTS FOR 4 PEOPLE

FOR TUNA BITES
Tuna in oil 150 gr
Eggs n 2
50 g milk
N 1 clove of garlic
No. 1 soft bun
50 g breadcrumbs
N 1 teaspoon chopped parsley
vegetable oil for frying peanut
salt

PROCEDURE

Put the sandwich crumbs in the milk when the milk has absorbed well wring well.
Drain tuna and chop very fine with a knife. In a bowl put the chopped tuna, breadcrumbs, egg, chopped parsley, chopped garlic and salt. Stir the mixture well and prepare the bites of tuna patties with your hands into the round.
Pass the chunks of tuna in egg and breadcrumbs.
Fry the diced tuna in olive oil and peanut dry on paper towels before serving.

FOR THE TOPINAMBUR SAUCE

topinambur  200 gr
200 g white sauce

PROCEDURE

Thoroughly clean the topinambur and peel them, cut them into thin slices and let them steam for about ten minutes. Meanwhile, prepare the white sauce for the recipe click here.
Chop the topinambur are cooked when the knife to leave a certain consistency and add to the white sauce.

Put a layer of sauce in the dish of topinambur and abandon the above pieces of tuna.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

Friday, 27 January 2012

ANGUILLA MARINADE

Ingredients for 4 people:

ANGUILLA of 800 g
2 bay leaves
sage
2 carrots
3 stalks of celery
1 onion
flour
vinegar
salt
oil

preparation:

Clean anguilla without remove the skin, cut into pieces and put it in vinegar for an hour to remove some 'of its fat.

Drain it, pass it quickly and throw it into the flour in boiling oil. Just beautiful golden and is cooked put the pieces in a bowl and season with salt.

In a pan fry Quach tablespoon of oil with celery, carrot, onion, sliced​​, and two bay leaves. As soon as the vegetables have browned, pour the vinegar and add a few leaves of sage. Keep the fire for a few minutes, then place sull'anguilla. Leave to rest and cook for at least a day before serving. Garnish the platter with lemon slices.

 Lay all sull'anguilla. Leave to rest and cook for at least a day before serving.

Garnish the anguilla marinade with slices of lemon.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

Monday, 23 January 2012

EGGPLANT ROLLS AND DRIED TOMATOES

The rolls of eggplant and sun-dried tomatoes are a great summer dish to be enjoyed cold as an appetizer.

DIFFICULTY: EASY

INGREDIENTS FOR 4 PEOPLE

• 2 large eggplants
• 100 g of dried tomatoes in oil
• 6 anchovies in oil
• 2 cloves of garlic
• 1 onion
• chili powder
• 1 sprig of rosemary
• 2 tablespoons olive oil
• extra virgin olive oil
• salt and fat



PREPARATION
Wash eggplants, peel into strips to make them less harsh, then cut into thin slices.
Place the eggplant slices in a colander, sprinkle with coarse salt and let them rest for at least half an hour to lose the water of vegetation.
Rinse again, pat dry and cook quickly on a hot plate or grill. Season with salt and serve with a drizzle of extra virgin olive oil.



Chop the garlic, the onion and anchovies in a bowl. Mix well and serve with a drizzle of extra virgin olive oil, a pinch of pepper and coarsely chopped rosemary. Then fill with the mixture dried tomatoes.
Place one or two sun-dried tomatoes stuffed in the middle of each slice of eggplant, then roll it obtained by stopping the rolls with toothpicks.
Lay the rolls of eggplant and sun dried tomatoes on a serving dish cold decorate and serve.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

Monday, 16 January 2012

ABBACCHIO

Abbacchio is a term used in central italy to indicate the little sheep (lamb), which has just over one month old. Abbacchio is a typical recipe for Italian cuisine.



The young lamb is characterized by its delicate and tender flesh, and it differs by the Lamb's largest (one that already grazing the grass) the fact that the meat is pink and has almost no fat.

Ingredients for 8 people:

1 leg of lamb of about 1 kg and 200 gr
sage
rosemary
oil
salt
pepper


PREPARATION:

Take a nice leg of lamb, scrape and cut into pieces, which are salted, peppered and anointed with oil.

In a saucepan fry two cloves of garlic with oil or lard, sage and rosemary and put the pieces of lamb to brown.

Cook on high heat first, then lower the heat and finish cooking the meat stirring frequently. Before serving, take care that the meat is a nice golden color.

Serve the abbacchio with baked potatoes and salad of the season.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

Thursday, 12 January 2012

RIGATONI LITTLE TOMATOES AND SEA BREAM

Here is another recipe of Italian cuisine simple and tasty as the Mediterranean diet.
The rigatoni with tomato sauce, and bream are a recipe very easy to make and taste very fresh. The important thing is to remember not to overcook the sauce of tomatoes and bream to maintain the integrity of the tomatoes.

DIFFICULTY ': EASY

INGREDIENTS FOR 4 PEOPLE

RIGATONI 400 g
GILTHEAD 200 g
TOMATOES 200 g
OLIVE OIL
ONION n 1 \ 2
DRY WHITE WINE
SALT

PROCEDURE

Clean and fillet the sea bream and being very careful to remove all the plugs.
Cut the onion in joulienne (thin strips) and fry in a pan with olive oil.

Cut into pieces and put the bream along with the onion, making it brown slightly. Add the white wine.
Wash and cut the tomatoes into cubes, when the white wine is completely evaporated, add the tomatoes and cook for no longer than 2 minutes. Season with salt.
 The tomatoes should be diced and discard.
Cook the rigatoni in boiling salted water, drain and sauté with the sauce and cherry tomatoes per hour.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

Saturday, 7 January 2012

LIVER AT VENETIAN WAY

The liver is one of the many Venetian traditional recipes of Italian and Venetian cuisine.

Among the various recipes, this is definitely one of the best known worldwide for its unique taste and special flavor that combines the aroma of the onion and of the liver.

The origins of this dish, called in Venetian dialect "figà àea Venessiana", date back to Roman times they used to cook the liver with figs because to cover up the smell a little bit strong.

The Venetians over time replaced the figs with onions and made this recipe to become one of the most popular Venetian cuisine.

INGREDIENT for 4 people:
2 medium white onions
3-4 slices of beef liver
red wine
red wine vinegar
Salt and pepper

PREPARATION:

Cut onions in joulienne and brown them in a pan with little oil butter (you can also use the olive oil ).

Meanwhile, cut the liver into strips and add to the onions when they are well browned.

Shortly afterwards blurs with wine and a little vinegar. Cook with the lid, salt, pepper ... and the liver at venetian way is ready.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

Thursday, 5 January 2012

ZUCCHINI FLAN WITH CHEESE SAUCE

The zucchini  flan with cheese sauce can be used either as an appetizer or as main course.Pecorino is one of the most typical product of the strong taste of Italian cuisine cheese goes well with the sweetest of zucchini.

INGREDIENTS FOR 4 PEOPLE:
800 grams of zucchini
4 eggs
400 ml of milk
70 g of butter
50 g of flour
50 g of grated parmesan cheese
1 clove of garlic
1 sprig of marjoram
1 / 2 tsp nutmeg powder
extra virgin olive oil
Salt and pepper

FOR THE CREAM CHEESE
250 g of white sauce
150 grams of cheese

PROCEDURE

Peel the zucchini, cut into slices.
Fry the garlic in a pan with oil and cook the zucchini for about 10 minutes in a.

Boil the milk. Dissolve 40 grams of butter in a saucepan, combine the flour, stir until itimbiondire.Versare the milk on the roux, stir and cook until a thick white sauce, season with salt and pepper, add the nutmeg powder. Cool down the white sauce, add half thezucchini puree and half cut into slices, Parmesan cheese, chopped marjoram.

Butter individual molds with the remaining butter, pour the custard zucchini and bake at180 ° C for about 35 minutes.

Meanwhile, prepare the cheese sauce: to prepare the white sauce you can follow the recipe by clicking here. With a fork, mash cheese and add it to the white sauce is hot, stirring well until the cheese is not melted completely.

Turn out the zucchini flan on serving dish and garnish with the cheese sauce. Serve warm.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

Wednesday, 4 January 2012

RISOTTO WITH THYME, SCAMPI AND TOMATO

Ingredients for 4 people

320 g rice
12 prawns
4 tomatoes
shallot
olive oil
dry white wine
Granular fish broth
thyme

PREPARATION

Peel and chop the shallots. Do it dry in a heavy saucepan with 3 tablespoons olive oil. Join the rice and toast for a couple of minutes. Sprinkle with a third glass of wine and let it evaporate over high heat.

Begin cooking the risotto, adding ladles in about a quart of broth, prepared with boiling water and the granular fish.

Shell, while the tails of escape, merge them into pieces and mix them halfway through cooking.

Also prepared the tomatoes, peeled, seeded and diced. Add to the cooked rice arrived in moist but well, "all'onda", filling all with the chopped thyme.

The THYME RISOTTO WITH, AND TOMATO contains about SCAMPI Kcal 383 (KJ 1608) per serving

Tuesday, 3 January 2012

PASTA WITH BROCCOLI

Pasta with broccoli is a typical recipe of the Italian cuisine. Pasta with broccoli was born in southern Italy, has the aromas of the mediterranean cuisine.

INGREDIENTS FOR 3 PEOPLE:

BROCCOLI 1
250 gr of spaghetti
1 can of tuna in olive oil
1 \ 4 OF ONIONS
1 clove of garlic
1 \ 2 LITER OF TOMATO SAUCE
WHITE WINE


PROCEDURE:

Clean the broccoli and separate the flowers.


Prepare the sauce to the tuna:
Sauté a clove of garlic and a quarter of an onion cut into julienne (thin strips) in olive oil.
Add the tuna, brown it slightly and sprinkle with dry white wine.
When the wine has evaporated, add the tomato puree. Cook for at least 20 minutes.

In the meantime, put to cook the broccoli in a pot with salt water very capable previously boiled.
Cook for 4 minutes.

Throw the spaghetti number 5 in the same pot of broccoli and cook for about 8 minutes.
When the noodles are ready drain along with the broccoli, add the sauce to the tuna and serve hot.


The canned tuna has a fat content around 8% (also due to oil so do not animals) and broccoli are less than 1% fat. This recipe is therefore very suitable for those who suffer from high cholesterol and triglycerides.
Also this dish, given the presence of fish, pasta (carbohydrates) and vegetables can be eaten as a main dish.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

Thursday, 29 December 2011

STUFFED ZUCCHINI

Stuffed zucchini is a typical recipe of Italian cuisine. Their fragrance reminds me of when my grandmother praparate them to me.

DIFFICULTY: EASY

INGREDIENTS FOR 4 PEOPLE

- 4 zucchini
- 200 gr of minced meat
- 1 \ 2 onion
- Dry white wine
- 2 eggs
- 3 tablespoons bread crumbs
- A little milk
- Parmigiano Reggiano
- 400 g of tomato pulp into small pieces
- 2 onions
salt, pepper and extra virgin olive oil

PROCEDURE:

Wash the zucchini, cut them in half lengthwise. Blanch them slightly in water and drain.
Empty the inside of the zucchini putting aside the inner pulp.

Brown the ground beef with onion cut into julienne, sprinkle with white wine and, when the wine has evaporated add the tomatoes and cook for 2 laciare \ 3 minutes.

Chop the pulp into a bowl of zucchini and add the meat, eggs, Parmesan, breadcrumbs, salt and pepper.

Fill the zucchini and place in a pan on the baking paper.
Bake at 220 ° C for about 40 minutes.

The stuffed zucchini recipe of my grandmother included a zucchini slices placed on top at the end of cooking so that it dissolve only slightly.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/