Spaghetti and green pepper omelette

In Italy the recipes for using the pasta of the day before are very frequent. This spaghetti and green pepper omelette recipe is one of those.

INGREDIENTS for 4 people

400 g cleaned green peppers
280 g spaghettini pasta
100 g milk
6 eggs
grated Parmigiano
extra virgin olive oil


Bring a pot of water with 2 bay leaves to a boil and add salt.

Cut the peppers into thin strips. Pour the noodles and peppers in the water and boil them together for 4 ′.
Drain, remove the bay leaf and season with 2 tablespoons of oil.

Beat the eggs with 2 tablespoons of Parmesan cheese, milk, a pinch of salt and mix with the spaghetti and peppers.

Grease a non-stick pan (diameter 24 cm) and pour in the spaghetti. Bake at 200 ° C for 10 ', covering the omelette with a disk of baking paper so as not to darken it and dry it too much.
Discard the paper and cook in another 15 ′.

Squid stuffed with parsley and garlic

Today's recipe is based on fish, tasty and delicious: the squid stuffed with parsley and garlic.
Quite fast and easy to make, it is a dish for everyone, especially suitable for those who want to try their hand at some new and special dish. You will be sure of success, especially for those who love fish.

The squid must be of medium-small size in order to become, once cooked, appetizing morsels and tasty gilded outside and soft and crunchy inside: soft thanks to the filling and crunchy for the tuft of tentacles left whole and inserted into the bag.
They can be purchased fresh or frozen. In the preparation steps you will find all the instructions for buying and cleaning.
If you opt for frozen foods, you can find them already clean and of the desired size: they are ready for cooking after thawing and quick washing under fresh running water.
In any case, buy them of medium-small size, about 10/12 cm. of length. Also keep whole the tufts of tentacles that will be inserted as they are in the bag with the filling.

CALAMARI RECIPES FILLED WITH PARSLEY AND GARLIC
The filling is made only with garlic and parsley combined with fine breadcrumbs, extra virgin olive oil and white wine. The mixture is simple, but the taste is an explosion of typically Mediterranean fragrances that will make the dish exquisite and extraordinarily intriguing.
The consistency of the mixture must be soft but compact and the squid must be filled only halfway because otherwise the filling would come out of the bags and also to leave the place to the tuft of tentacles.
The note that distinguishes the dish making it particular and pleasantly appetizing, is the pecorino romano which is finely grated over the mollusc sacks before being baked.
Pecorino melts slightly creating a light and very tasty golden light crust. It also season the squid giving them a spicy taste that enhances their typical sea flavor.
The squid stuffed with parsley and garlic can be served as a second course with an intense flavor, according to the doses indicated in the recipe, or as an appetizing and appetizing appetizer: in this case the doses will be for 4 people.
Serve the squid stuffed with parsley and garlic together with a glass of dry Malvasia and hot slices of homemade bread.

Ingredients & Procedure

500 gr. of Calamari

2 tablespoons of chopped parsley

2 tablespoons of chopped garlic

3 tablespoons of breadcrumbs

2 and a half tablespoons of extra virgin olive oil

4 tablespoons of dry white wine

3 tablespoons grated Pecorino

Pink salt q.b.

Green pepper q.b.


Clean the squid by removing the tentacles and keeping the whole tufts.

Pour the chopped parsley and garlic in a bowl.

Season with pink salt and green pepper. Add the breadcrumbs. Pour 2 tablespoons of extra virgin olive oil and 2 tablespoons of dry white wine.

Stir until the mixture is compact but soft and well blended.

At this point pour 1 teaspoon of extra virgin olive oil and 2 tablespoons of dry white wine on the bottom of a baking dish. So start filling the bags. Using a teaspoon, insert the mixture until the bag is half filled and then thread 1 tuft of tentacles. Then close the flaps of the bags with a toothpick.

Place the stuffed squid next to each other in the pan. Sprinkle with a light veil of breadcrumbs.

Finally, place the grated pecorino over the calamari.

Put in a preheated oven at 180 degrees and cook for 20/25 or until the surface of the squid is colored and a light and golden crust will have formed.

Transfer the squid stuffed with parsley and garlic onto a serving dish and serve hot on the table with their cooking juices. Enjoy your meal.

TRUFFLED PARTRIDGE

The truffled partridge is a typical Tuscan recipe

INGREDIENTS FOR 4 PEOPLE
4 partridges
300 g of new vegetables (fennel, spring onions, potatoes, carrots)
200 g of cabbage
100 g of pancetta
100 g butter
50 g of truffle slices
18 sage leaves
1 glass dry white wine
1 ladle of game ground
2 cloves of garlic
extra virgin olive oil
salt
pepper



METHOD



Steam the new vegetables leaving them crunchy, in this way they will maintain their organoleptic characteristics intact.

Cut the cabbage into joulienne and sauté in a pan with a drizzle of oil, the garlic cloves and the diced pancetta. Salt and pepper.

Divide the breasts and the legs of the partridges and cook them in a pan with the oil and two sage leaves.

Sprinkle with the wine and let it evaporate, add the game bottom (obtained with the scraps of partridges, vegetables, aromatic herbs and white wine all cooked for a few hours wetting from time to time with a good meat broth).

Cook over a low heat for a few minutes and mix with 30 g of butter. Arrange the mignon vegetables browned in a pan with the remaining butter on one side and the crispy cabbage with sliced ​​partridges covered with slices of truffle on the other.

Flour the sage leaves, fry them in hot oil and arrange them in the center of the dishes. Cover the partridges with the sauce and serve

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The rabbit with aubergines, olives and origano

The rabbit with aubergines, olives and origano is a very pleasant second course.
The recipe sees two ingredients used in the kitchen as protagonists: rabbit and aubergines.

The rabbit with sweet and white meats, very digestible, light and with a very low level of fat and calories is present in countless recipes of our traditional cuisine.
Eggplants, typically summer vegetables, are among the most used vegetables in this season to prepare fresh and fragrant, very tasty dishes on Italian tables from north to south.
The combination of these two foods is really special and very intriguing: the sweet taste of the rabbit goes nicely with the slightly spicy and acrid flavor of aubergines.
To complete this delicious second course, I added two key elements of Mediterranean cuisine: oregano and olives.
For oregano I opted for the dried one, much more fragrant and intense than the fresh one. I crumbled it and added it to the pan with the other ingredients.
As a quality of olives, I chose the Apulian Leccine, black violet olives with a strong and decisive taste, very appetizing and fleshy although small, preserved in their brine. If you do not find them you can opt for those Ligurian taggiasche always in brine, even small and very tasty.
Choose a very aromatic and fruity white wine like a dried Malvasia from Oltrepò Pavese or a Tocai del Veneto.

Rabbit with aubergines, olives and oregano: some tips

Cut the rabbit into small pieces so that their cooking is uniform and they all take the same time to cook.
Accompany the rabbit with aubergines, olives and oregano on a fresh side with seasoned raw mixed vegetables and seasoned with Vinaigrette sauce.
Also try the Bergamo-style rabbit!

HOW TO MAKE A RABBIT WITH AUBERGIN, RABBIT AND OREGANO

1 Rabbit weighing about 1.2 Kg cut into small pieces

1 Red Tropea onion

4 tablespoons of extra virgin olive oil

200 gr. of Eggplant

1 spoonful of dried oregano

Vegetable broth q.b.

1 glass of white wine

4 tablespoons of Olive Leccine

Pink salt q.b.

Pink pepper q.b.

Put 2 tablespoons of extra virgin olive oil in a non-stick pan with the peeled and thinly sliced ​​red Tropea onion.

Let it soften and lightly color for 1 minute and then add the washed, dried and diced aubergine. Season with pink salt and a sprinkling of pink pepper. Finally add the dried and crumbled oregano. Stir, lower the heat and cook the eggplant, stirring often.

When it has browned, add a couple of ladles of vegetable stock and continue cooking for 10 minutes.

Meanwhile pour the other 2 tablespoons of extra virgin olive oil into another fairly large non-stick pan. Let it heat slightly and then arrange the rabbit cut into small pieces.

Brown it and brown it by turning the pieces often. Add the white wine and let it simmer for 1 minute over high heat.

Lower the heat, turn the pieces and add the aubergines along with all their cooking juices.

Add the olives Leccine.

Stir and cover the pan, continuing to cook for half an hour over low heat.

Stir frequently during cooking and, when the rabbit is cooked, turn off the heat. Serve immediately the aubergine rabbit with olives and oregano. Enjoy your meal!

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.

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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.

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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.

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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

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.

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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).

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FARINATA WITH ZUCCHINI

Farinata is a typical recipe of Italian cuisine, especially of the lower Piedmont and Liguria. It 'a kind of pizza made with chickpea flour.

INGREDIENTS FOR 4 PEOPLE

- 125 g chickpea flour
- 3 n ZUCCHINI
- Onion n 1 2
- CHIVES n 1 chopped bunch fresh
- OLIVE OIL

PROCEDURE

Cut the zucchini in half lengthwise and then sliced ​​very thin, cut the onion and brown it joulienne with a little oil in a pan, add the zucchini, salt them and cook them.
Beat the chickpea flour with 4 tablespoons of water and a bit 'of salt until it forms a thick batter.
Combine the cooked zucchini and chives and mix well.

Grease a frying pan and heat it well, then pour the batter and cook for 2 3 minutes until the flour is browned zucchini chives.
Turn it over and brown for 2 3 minutes.
Serve hot.

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RICOTTA CHEESE GNOCCHI

INGREDIENTS FOR 4 PEOPLE

- 300 g ricotta cheese
- White flour 100 gr
- 80 g grated Parmesan cheese
- EGG n 1
- Egg yolks 2 n
- SALE
- RAGU '

PROCEDURE:

With a fork crush well the ricotta that should be very dry. Combine the flour, egg, egg yolks, Parmesan, salt with ricotta cheese.
Mix quickly and form the gnocchi with the usual procedure, cutting some pieces of the dough  and 

stretching them like sausages and cut into small pieces.

Boil the gnocchi with ricotta cheese in salted water, drain with a slotted spoon as soon as they surfaced. Season with ragu' sauce and parmesan cheese.

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POTATOES GNOCCHI

There are many types of gnocchi according to the ingredients that are part of it, ranging from the gnocchi alla romana, the Piedmontese Calhetas or Knodel to central Europe.

The potato dumplings are a recipe typical of Italian cuisine.
This type of dumpling is very easy to prepare and can be colored in many ways adding to the dough base ingredients like spinach, tomato, pumpkin, etc. ...

INGREDIENTS FOR 4 PEOPLE:

- FLOUR 300 GR
- 1 KG POTATOES
- EGGS N 2
- SALE

PROCEDURE:
Boil the potatoes in their skins in salted water. When cooked, peel the potatoes and mash. Mix the mashed potatoes with the flour eggs and salt.

Making sausage of dough, cut with a knife and fork on a pass to give the characteristic shape of the dumplings (as in the movie).

the passage on the fork is also used to make the surface more uneven in the collection of the dumpling sauce more.

Boil the gnocchi in boiling salted water, just return to the surface are ready to be served with sauces.

The gnocchi can be seasoned with  ragù or meat sauce or a thousand other ways.

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GNOCCHI ALLA ROMANA

The recipe for gnocchi alla romana seems undoubtedly the source of Lazio, but lately some have suggested that the origin can be traced back to Piedmontese cuisine because the recipe calls for extensive use of butter, more common in preparations of northern Italy and southern Italy, where it is most commonly used olive oil. Frankly, this hypothesis seems too much.

INGREDIENTS FOR 4 PEOPLE

Semolina 250 gr
milk 1 lt
butter 100 gr
3 egg yolks
Parmesan Reggiano 120 gr
nutmeg
olive oil
salt

PROCEDURE:

Boil the milk with nutmeg and butter. Pour in the semolina and cook for about 10 minutes.

Allow to cool and add egg yolks and parmesan cheese.

Pour the mixture on a table or on an oiled baking pan, flatten to a thickness of about an inch and cut with a round pastry cutter or the rim of a glass.

Arrange the gnocchi alla romana in a pan previously greased. Sprinkle with Parmesan cheese and butter flakes and cook the gnocchi alla romana in the oven until they are golden brown.


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RISOTTO WITH EGGS

I present a recipe that can be safely used as a main dish.

INGREDIENTS FOR 4 PEOPLE:

- 350 g rice
- 50 grams dried mushrooms (or fresh mushrooms 150 gr)
- 1 l broth
- 1 2 onion
- 1 clove garlic
- Parsley
- 1 egg per person
- Parmigiano Reggiano
- Dry white wine
- A knob of butter

PROCEDURE:

If using dried mushrooms by soaking in boiling water at least 1 hour before.

Prepare the broth with cold water, 1 onion, 1 carrot and 1 stalk of celery and salt and boil for a couple of hours.

Chop the onion and fry in a pan with the clove of garlic. Vesare leave the rice toast over low heat. Remove the garlic and sprinkle with white wine. When the wine has evaporated, pour the drained mushrooms and chopped.

Moisten with broth. It 's important not to throw the water you used to soften the mushrooms but pass it through a sieve and pour in the rice during cooking along with the broth.

After fifteen minutes, add the grated parmesan and a knob of butter.

Meanwhile, cook the eggs in another pan, heat the oil well, then pour over the egg white, even after a few seconds pour the yolk.

Place the egg in a dish next to the mushroom risotto.

Other recipes for risotto on http://italy-recipes.blogspot.com/:


- RISOTTO WITH PEAS

EGGPLANT ROLLS

The recipe of the eggplant rolls with tuna I think might be a symbol of Mediterranean cuisine.
Eggplants are a tradition of Sicilian cuisine that has spread throughout Italy.

INGREDIENTS FOR 4 PEOPLE:

- N 2 large eggplants
- Gr. 300 fresh tuna
- 1 2 gallons of tomato sauce
- No. 5 mint leaves
- 30 g pine nuts
- 30 g of fresh capers
- 30 grams pistachios
- 1 / 4 onion
- Dry white wine
- Extra virgin olive oil
- Salt

PROCEDURE:

Wash the eggplants and slice lengthwise to about 50 mm. thick. Heat the plate, throw out the salt and grilled eggplant.

Meanwhile, dice are not very large tuna. Chop the onion and cook it in olive oil. Add a little chopped mint leaves, pine nuts, pistachios, chopped capers and tuna. Sauté lightly and sprinkle with dry white wine. Let the wine evaporate. Moloto just let it cook the stuffing or the tuna will become dry and hard.

Place in a container filled with the tuna and let it cool. Meanwhile in the same pan, add the tomato sauce.

Fill the eggplant stuffed with tuna, roll them up and bury it with the toothpick. Place them in the pan with the tomato sauce and cook for few minutes.

PARMESAN EGGPLANT

The recipe for parmesan eggplant is typical of the italian cuisine. This recipe is a native of Campania and Sicily. The etymology of the term "Parmesan" is controversial, according to some versions do not indicate the source "from Parma," but derives from the Sicilian word "parmiciana" lists that make up a wooden window shutter, called the arrangement to form layers of sliced eggplant in the recipe.
Surely there is in this recipe Arab and Greek influence, one can not but note the similarity with the Greek moussaka the Tiani and Arabic.
The variations on this recipe abound and include hard-boiled eggs to cheese etc. ... Here I put the version of my grandmother that I like very much.


The recipe for PARMESAN EGGPLANT:


Ingredients for 6 persons:

Eggplant 1.5 kg
Mozzarella 300 g
Slices cheese 1 package
Tomato sauce 2 bottles of 700 ml
Few basil leaves
Olive 'oil 1 dl
Parmigiano Reggiano 150g
Salt



PROCEDURE:
Peel in stripes the eggplant . Slice thickness of about half a centimeter. Arrange in layers in a colander sprinkle with salt and leave to rest for about an hour. This step serves to remove water to eggplant along with the spicy flavor that usually have.

Flour the slices and fry in abundant oil.

Cover the bottom of a pan with the tomato sauce and dress the slices of eggplant. 

Alternate a layer of mozzarella and slices cheese, tomato and eggplant again. 

Last layer and cover with the tomato with parmesan cheese.

Bake at 200 ° C for 30 minutes until you have obtained the characteristic crust. 

To make the recipe lighter eggplant Parmesan you can grill instead of fry the slices of eggplant.

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