Thursday, 26 January 2012 19:53
FISH IN “CRAZY WATER” WITH POTATOES
The fish that I’m used is called “pezzogna”, typical fish of Campania sea side, otherwise known as bream. The flesh is firm, compact, really exquisite. If I buy the big-sized ones I bake with a crust of salted meringue, while the smaller-sized I like into a flavored water, typical preparation of sea side Naples.
The water is flavored with herbs and tomato filets (or cherry tomatoes), to which I added the potatoes, so the dish is complete.
What a goodness!
Happy Cooking!
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Monday, 23 January 2012 21:13
SOUR CHERRIES ICECREAM FANS
This is a quick sweet, simple and satisfying.
Only few (best quality) ingredients, three minutes (or so) for the preparation, 1 hour to cool to have a really nice dessert.
The cookies are the ones for ice cream, I use the Ali D’Oro, they’re always fresh and fragrant, and now I find them as well in Milan. Between two cookies a good amount of whipped cream mixed with orange zest and morello cherries.
If you do not find those in liqueur, you can use the canned ones, drain then add some liqueur (rum).
Friday, 20 January 2012 12:46
LENTILS AND ESCAROLE SOUP
I’m just back from Moscow, on the way back I was dreaming to find a warmer temperature, but this morning Milan was at -4C°, so I’m going to prepare a soup for lunch that I like very much, really a healthy one.
Legumes are very good for our body, we should include them more often in our menus. Lentils, in particular, are rich in vegetable protein, iron, with a good intake of fiber. There is nothing better.
Happy cooking!
Wednesday, 18 January 2012 23:37
PASTA WITH PUMPKIN
A few days ago hugging Niccolò before going to school, he asked me "Mom, what will you prepare for your child that always arrives from school very hungry?".
I reassured him saying "You'll see, for sure I’ll make something that you love."
Niccolò arrives at home from school at 2pm, and he wants a proper meal, with a good dish of pasta, and then a lots of fruit. I like to give him some vegetables as well and the easiest thing to do is to add them to the pasta: the pumpkin is perfect because is something that also Lele takes.
It 'a simple dish that I prepare in this way for them, for me and my husband I generally add some blanched and sautè broccoli rape (with chilly). This time I’ve added a crust of Parmesan (properly scrubbed). It’s a good way to add flavor to the dishes, as our grandmothers always used to do.
Monday, 16 January 2012 00:08
There are no translations available.
RAPE E CECI
Sarà che io sono cresciuta con certi piatti… quando torno in Abruzzo e riprovo certi gusti… mi sciolgo come neve al sole. Mia zia, colei che in casa serba gelosamente le ricette della tradizione, mi ha preparato questo piatto durante le vacanze di Natale, io oggi le ho voluto fare di nuovo, tanto ne vado pazza!
In Abruzzo non le chiamano cime di rapa, ma semplicemente rape, tuttavia sono sempre della stessa famiglia. Vengono dapprima lessate (più a lungo di quanto io faccia normalmente) e poi rifatte con aglio e olio, fino a farle appassire completamente, devono essere quasi cremose.
Si aggiungono i ceci, che sono stati messi a bagno e poi cotti pian piano. E la combinazione che ne risulta è davvero eccellente, un’unione dolce-amaro a cui unire un crostino di polenta o del pane (contadino) tostato.
Il piccante è d’obbligo, soprattutto in giornate gelide come queste.
Happy cooking!
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