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Monday, 28 November 2011

PENNE WITH SWORDFISH AND MINT

The penne with swordfish and mint is an easy recipe of the italian cuisine, easy but really special tasting  and cool.

DIFFICULTY ': EASY


INGREDIENTS FOR 4 PEOPLE

Swordfish 400 g
MINT LEAVES No. 5
TOMATO SAUCE 300 g
DRY WHITE WINE
SALT
No onions 1 \ 2


Cut the slices of swordfish into cubes, cut the onion and brown it joulienne in a pan with olive oil. Add the diced swordfish and mint leaves. Allow them to brown slightly, add salt, sprinkle with white wine and, when it is completely evaporated, add the tomato puree. Cook for about ten minutes.

Meanwhile, cook the penne in boiling salted water, drain the pasta and toss them with the sauce of swordfish and mint.

Place on the plate with your pens swordfish and mint and garnish with a sprig of mint.

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

Sunday, 27 November 2011

POTATO AND SPINACH PANZEROTTI WITH MASHROOMS

Panzerotti made with potatoes is a typical dish of Salento, where, however, are cooked fried. In this version instead panzerotti are boiled but they are a typical Italian cuisine recipe.

It is true, this italian recipe is a bit difficult, but sometimes I allow myself to post things a little more complicated for you to enjoy yourself more.

INGREDIENTS FOR 4 PEOPLE:

- POTATOES 1 kg
- SPINACH 150 g
- 200 g fresh mushrooms
- Garlic clove
- OLIVE OIL
- Chopped parsley
- GRATED PARMESAN
- Durum wheat flour 250 g
- 160 g butter
- EGG YOLKS n 2
- N 1 diced onion
- BACON DICED 50 g
- SALT
- FRESH CREAM 250 ml

PROCEDURE:

Clean the mushrooms, cut into cubes and brown them lightly with a little 'oil and the garlic "layered", that is, washed well, but with the peel. Add salt and cook the mushrooms for a few minutes.
Add the grated Parmesan and parsley.

Meanwhile, cook the potatoes in their skins in salted water. Peel them and pass them to passapatate.

Blanch spinach in salted water, cool, squeeze well to remove all of the cooking water. Crush them to form a puree. Mix them with the flour, melted butter, potatoes and egg yolk.

Roll out the dough on a well-oiled baking pan and cut with a round pastry cutter, circles. Stuff mushrooms with mixture and close the wallet as panzerotti, pressing the ends.

Boil the panzerotti immediately so they will not dry out, cook for no more than 2 minutes in salted water.

Cut the onion into small cubes and fry in a little 'butter, add the diced bacon. Then add the cream and salt. Place on the plate and pour over the panzerotti cream sauce and bacon.

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

Thursday, 24 November 2011

PACCHERI WITH LAMB SAUCE AND BLACK PEPPER

The paccheri are large macaroni origin from Naples. Made with durum wheat semolina. The name seems to come from the word "pacca" Neapolitan means that in open-hand slap, and represent the large size of this pasta.

Given the size of paccheri are also often stuffed with ricotta cheese. The recipe for black pepper and bacon paccheri and really simple.

DIFFICULTY ': EASY


INGREDIENTS FOR 4 PEOPLE

LAMB MEAT 400 g chopped
BLACK PEPPER
ROSEMARY
Garlic cloves No. 1
TOMATO SAUCE 300 g
DRY WHITE WINE
EXTRA VIRGIN OLIVE OIL
SALT
ONION nr 1 \ 2
CARROT No. 1
CELERY No. 1



Cut the onion, carrot and celery into small cubes. Sauté them in olive oil with the chopped rosemary. Add the minced lamb meat with black pepper let it brown a few minutes then pour the white wine. Season with salt and add the tomato puree and cook for at least ten minutes.


Meanwhile, cook the paccheri in salted water and let them blow up in the pan to mix them well with lamb sauce and black pepper.

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

Sunday, 20 November 2011

BREAD AND EGGS

This is one of the easiest recipes for reuse by the bread is left to Christmas and New Year dinners. The recipe for the bread and egg, it can be done very well with the dry bread, or perhaps is even better.

INGREDIENTS FOR 4 PEOPLE

- SLICED BREAD N 8
- N 3 EGGS
- MILK 100 ml
- OLIVE OIL


PROCEDURE:

Cut the bread into slices, dip them in milk for amorbidire. Dip the bread slices in beaten eggs and put them to cook in a pan with hot oil.

An even more calories is to put between two slices of bread in the egg before passing the pieces of cheese (smoked cheese or mozzarella).

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

CHICKEN WITH SAGE AND CREAM

I am here again with a traditional recipe of Italian cuisine.
The chicken is widely used in Italian cuisine because comes from the tradition poor rural but thanks to the Italian creativity is reinvented with a simple and tasty new recipes, as in this case the chicken with the cream and sage.



INGREDIENTS FOR 4 PEOPLE:

- SLICES OF CHICKEN BREAST 400 g
- CREAM 125 ml
- DRY WHITE WINE
- SAGE LEAVES
- OLIVE OIL

PROCEDURE:


Flour the chicken slices, brown them in a pan with olive oil. Add salt and season with chopped sage. Add the white wine.
When the wine has evaporated, add the cream, sprinkle with a tablespoon of water and continue cooking for about 15 minutes.

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

Saturday, 19 November 2011

CAPRESE CAKE

The CAPRESE cake is a typical italian sweet of Campania in particular from the island of Capri. This cake has a heart fragrant and soft, thanks to starch.INGREDIENTS FOR 6 \ 8 PERSONS:
- 200 g white chocolate
- 200 g sugar
- 200 g blanched almonds
- 150 g melted butter
- 50 g of potato starch
- 1 package yeast powder
- Lemons untreated n 3 (peel and juice of one)
Eggs-5


PROCEDURE:

In a large bowl Beat the eggs with half the sugar for 10 \ 15 minutes until the mixture is soft,smooth and clear (at least 3 times the initial volume.
Meanwhile, chop the white chocolate and the butter to melt.

Chop the remaining almonds with the sugar until a powder.
Grate the peel of 3 lemons and extract juice from one lemon. Then filter the juice of the lemon.

Put the mixture into a bowl and add the chopped almonds white chocolate, chopped zestof lemonpotato starch, baking powder and mix thoroughly.

Add the butter previously meltedfiltered lemon juice and mix well.

Add the egg mixture gently mounted.
Pour the mixture into a greased and floured mold with a diameter of 22 to 24 cmand bake in a preheated oven at 170 degrees for about 50-60 minuteswith no ventilation todry up too much cake.

The original recipe is to add 3 tablespoons of lemon along with the melted butter to give a stronger taste of the island of Capri.