EGGS WITH TOMATO SAUCE

These eggs with tomato sauce are a typical recipe of Italian cuisine, easy to make and very tasty.

INGREDIENTS for 4
300 g tomato purée
4 pcs bread slices casareccio
4 pcs eggs
tomato concentrate
thyme marjoram
chives
pepper
garlic
shallot
salt
extra virgin olive oil


For the recipe of the eggs in the sauce, coarsely chop a piece of garlic and slice 1/2 shallots into strips; brown them for 1 minute in a thin layer of oil, add 1 teaspoon of tomato paste, the puree and 1/2 chili pepper and cook for 10 minutes.

Cook the eggs in the pan directly in the tomato with salt, pepper, marjoram and thyme leaves and chives cut into bobbins. Rub the slices of bread with the garlic and toast them in the pan for 3 minutes on each side. Serve them to accompany the eggs.

FRESH EGG PASTA

Italian cuisine is famous throughout the world especially for pasta. Not many years have passed since the recipe of fresh pasta was a treasure guarded by every woman and handed down from generation to generation.

Today pasta, especially in Italian cuisine, is declined in thousands of different recipes. Tagliatelle alla bolognese, piedmontese agnolotti, pumpkin tortelli, lasagna, etc ... All these recipes have a heart of fresh egg pasta.


INGREDIENTS FOR 4 PEOPLE


- EGGS 4
- FLOUR 00 350 gr
- 1 PIN OF SALT


METHOD:


Arrange the flour in a crown on a wooden table, break the eggs and the pinch of salt in the center. Start mixing the ingredients until you obtain a homogeneous paste. The fresh egg pasta must be kneaded for at least 10 minutes, even beating it several times on the table, in this way it will become more elastic.


Cover the dough with a slightly damp towel and let it rest for about twenty minutes.
After this time, the dough will then be rolled with a rolling pin and cut into the desired formats.

PUFF PASTRY

The recipe for puff pastry is one of the basics of Italian cooking. The pastry is a paste made with butter, flour, salt and water. The puff pastry is very fatty, crumbly and has a neutral taste. Due to these characteristics, it can be used both in confectionery for different types of desserts and in the kitchen for example for the fillet in a crust or for pretzels.

INGREDIENTS

- flour 1 kg
- butter or margarine 1 kg
- cold water 35 gr
- salt 15 gr

METHOD:

Mix the butter or margarine with 300 grams of flour.

Arrange the remaining 700 grams of flour in a fountain by placing the salt in the middle and adding the water a little at a time, kneading it with the flour.
Knead the resulting dough by hand for about 10 minutes until it comes off the table easily.
Let the dough rest for half an hour, covering it with a glass boul to prevent a crust from forming through evaporation. From now on we will call this dough PASTELLA.

After resting the PASTELLA, dust the table with the flour and, with the help of the rolling pin, spread the PASTELLA in a sufficiently large rectangular sheet to enclose the mixture of butter and flour (wrap the dough in the PASTELLA as if it were to make a package, folding the edges inwards).
Flatten the dough thus obtained with a rolling pin without kneading it, spread it on a rectangular sheet about 1 centimeter thick. Fold the sheet over itself in four.
Repeat this for a total of 4 times by bending the puff pastry into 4 then into 3 then into 4 and again into 3.
It is important that the dough is left to rest for 10 minutes in the refrigerator between each passage. After the last series of bends it is important to let the dough rest for at least 30 minutes before starting to use it for desserts.

Bake in the oven at 220 ° C for about 25 minutes.

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Pasta stuffed aubergines, the tastiest ideas

The techniques, the basic recipe and the tasty alternatives to prepare the unique dish of Italian cuisine of which we cannot do without this summer.

Aubergines are the summer queens, very good and perfect for preparing many different dishes. And if they never tire on the grill, it is when we prepare them stuffed that we discover the truest soul. But for today we have put aside the classic recipes and filled them with pasta. Yes, our beloved pasta. Which transforms the stuffed aubergine into a unique and rich dish, but also fun. Here the basic rules to avoid mistakes and some greedy summer proof.

The right aubergines
To prepare eggplants stuffed with pasta we can use various types of aubergines. The most suitable are the violet ones, slightly rounded in shape, which can be cut in two and whose base is perfect to contain the pasta. Similarly, the lilac round aubergine, the Florence violet and the black oval round is also indicated. If you do not want to have scraps, cut them instead for the length and you can use both halves obtained in this way.

The technique
The operation that will make this recipe perfect is the preparation of aubergines. To obtain a flawless result we will have to cut them in two and cut them with the tip of the knife, forming clean cuts in the pulp that possibly cross. Once these cuts are obtained, we will cook them in the oven at 200 ° C for about 20 minutes, taking care to cover the non-stick pan with a sheet of parchment paper.

Space
But where do you put the pasta? To create the cavity that will house the pasta that enriches the aubergines, we will have to equip ourselves with a spoon with which we will help ourselves to remove half of the pulp. Obviously this aubergine can be cut or reduced to a cream to dress the pasta or blended with a little oil and spread on toasted bread.

The unmissable alternatives
Stringy filling: to obtain a "Sorrento" effect, add the mozzarella cubes to the pasta, which you have cut and left to dry a few minutes before. One passed in the oven and you're done.

Frittino: if you love fried aubergines, they will be the ideal element to complete the dish, along with grated salted ricotta. The Norma pasta inspiration will be irresistible.

In white: pasta and eggplant purists love it even in white. Therefore the aubergines could be stuffed with a pasta simply seasoned with the pulp obtained from the aubergines and sautéed with oil, garlic, pine nuts and thyme.

BESCIAMELLA OR WHITE SAUCE

The white sauce or besciamella is one of the basic sauces used for a lot of preparations including the famous italian recipes like lasagna, cannelloni and vegetables in the oven.

INGREDIENTS:

- 1 liter of milk
- 80 g butter
- 60 g flour
- salt
- Nutmeg

PROCEDURE:

Boil the milk with the nutmeg and salt.

Meanwhile, prepare the roux, melt the butter to a saucepan and add the flour stirring with a whisk.

When the milk boils add the roux, stirring with a whisk always cook for a couple of minutes and the white sauce is ready.

To have a white sauce more liquid just add a little bit of milk.

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RAGU' or meat sauce.

The Journal of the Bolognese sauce recipe was submitted by a delegation from Bologna of the Italian Academy of Cuisine at the Chamber of Commerce and Agriculture in Bologna in an attempt to codify this traditional recipe of Italian cuisine.

The etymology of the word "ragù" seems to derive from french "ragout" noun derived from "ragoûter" which literally means to awaken the appetite.

The fascist regime attempted to Italianize calling the term "ragutto".

Ingredients for 4 servings:

- PEELED TOMATOES
- 300 g minced veal or beef
- 300 g diced pork
- 50 g celery
- 50 grCAROTE
- 50 grCIPOLLE
- ROSEMARY
- GARLIC
WINE - WHITE
- Salt, pepper


PROCEDURE:

Finely chop celery, carrots and onions, add the rosemary and garlic cloves, brown slightly, add the minced veal and pork.
Allow to brown well, add salt and pepper and a teaspoon of flour for 00 "bind" the sauce better. Sprinkle with white wine and cook until the wine evaporates.
Add the pureed tomatoes to simmer, stirring occasionally.

PASTRY CREAM

The recipe for the pastry cream is the foundation of all the creams that are used for fresh pastries. By adding different spices you can get the cream to coffee, chocolate or hazelnut.

INGREDIENTS:
8 egg yolks
350 g sugar
90 gr flour
1 lt milk
vanilla

PROCEDURE
Beat eggs with sugar using a whisk until you get a light and fluffy, add the sifted flour and stir again to mix.
Boil the milk and pour the mixture with eggs and flour by turning very well. When the pastry cream will continue to boil, turn very well with a whisk.
Remove the pastry cream from the heat, pour into another container dry and cool.

ROUX

The roux is a basic sauce that is used in the italian cuisine to thicken sauces. Originally it is prepared with butter to make roux, but you can also use lighter oil.

INGREDIENTS:

- 80 g butter
- Flour 60 gr

PROCEDURE:

Melt the butter in a saucepan over low heat, add the flour, stirring with a whisk because no lumps.

Among others, the roux is the basis for preparing the bechamel sauce.

BECHAMEL SAUCE

The Béchamel sauce is a major basic sauces used for a lot of preparations in the italian cuisine recipes as lasagne, cannelloni and vegetables baked in the oven.

Originally béchamel sauce was obtained by slow cooking of milk, meat broth and spices, mix with the addition of cream. The current name appeared in the cookbook Le Cuisinier français (" The French Chef, "published in 1651), Francois Pierre (de) La Varenne (1615-1678) Nicolas Chalon du Blé cook, Marquis d'Uxelles, the founding text of French cooking. The name was meant to honor the courtier Louis de Bechameil, Marquis of Nointel (1603-1703), which is sometimes referred to as the inventor of the recipe. 



INGREDIENTS:

- Milk 1 lt
- 80 g butter
- Flour 60 gr
- Salt
- Nutmeg

PROCEDURE:

Boil the milk with nutmeg and salt.

Meanwhile, prepare the roux, to melt the butter in a saucepan and add flour stirring with a whisk.

When the milk boils add the roux, stirring with a whisk always cook for a couple of minutes and the sauce is ready.

To have a more liquid sauce just add a little of milk.

THE FROLLA PASTRY

Due to large quantities of butter, sugar and eggs that are part of the pastry ingredient this pastry has great nutritional value, a great crispness and flavor all its own.



The pastry recipe changes depending on the places in which Italy is prepared.

With the pastry can be treated conveniently packaged a variety of pastries and cakes.


RECIPE OF FROLLA PASTRY:

INGREDIENTS FOR 8 / 10 PERSONS

1 kg FLOUR
BUTTER 600 gr
350 gr sugar
YEAST 10 gr
And 2 whole eggs 2 egg yolks
Vanillin

COOKING IN THE OVEN: 190 200 ° C
Cooking time: 10 min CA. the pastry
CA 20 min. for pies and apple tarts


PROCEDURE:
Sift the flour on a marble surface and form a crown, add the yeast. In the center put the sugar, eggs and vanilla powder.

Mix eggs and sugar until they are well mixed. Add the butter cut into small pieces incorporating good hands with sugar and eggs.
Mix the flour in the center of the crown work the pastry until the dough is smooth and easy to spread with the matarello.

Be careful not to knead the dough too much or the warmth of your hands melts the butter. Also for this reason it is advisable, as mentioned above, prepared the pastry on a marble slab that keeping the cold keeps longer than the integrity of the butter.

After completion the mixture let stand the pastry for about 2 hours in the refrigerator before you roll out with rolling pin to make sweets.

With this base paste you can get many small biscuits and cookies, or pies, whith jam or apple tart with fresh fruit.

To keep the pastry crisp after cooking should be kept in a warm place and dry.