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Easy Recipes

Easy Recipes

The recipes can be simple or difficult depending on who prepares them, of course, but I think there are some preparations that due to the characteristics of the ingredients and the method of preparation can be easily recognized as easy recipes.

In the list that I called easy recipes are recipes that, with a minimum of application, just everyone is able to cook. To be sure I've done to prepare even by those who are in trouble to cook even a simple hard-boiled egg!.

Here is my recipes: I'm simple dishes from prepararare but are not trivial and especially if you will learn how to prepare one of these simple recipes will not be disappointed by the taste and flavor and also your guests will appreciate, especially because in this case, the choice of ingredients, their quality and freshness will help in presenting dishes guaranteed success!

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Cups Mascarpone and Nutella: a sweet perfect portion for making a finger food. Reporting obtainable portions is purely indicative and related to the size of the glasses. ...

Additional information

  • Difficulty level Easy
  • Serves 8
  • Prep time. 20 minutes
  • Cooking time 30 minutes
  • Total time 50 minutes
  • Cost € 7
Monday, April 14 2014 00: 00

candy puff pastry with ham

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puff pastry candy ham: a finger food tasty. The preparation is very fast and easy, the peculiarity is the closing of the pieces of dough as if it were candy. I am a tasty tidbit: the use of raw ham and brie cheese gives it a strong taste for this appetizer. For this reason, we should not overdo it with the filling. Who then wanted a more delicate flavor can use cooked ham and Emmental. Also perfect for a starter, alongside pickled meats and vegetables.

What is needed
Ingredient Quantity
puff pastry rectangle 1 pack
ham gr. 100
brie (or taleggio) gr. 100
egg n. 1

Preparation

  • cut the brie cheese into large pieces.
  • Unroll puff pastry and cut it into squares. We'll have to get 12 squares (or rectangles).
  • Put at the center of each square a little ham and a piece of Brie.
  • Fill so tuttii square.
  • Close them, one by one, folding them in two, and rolling up the two outer flaps forming a bundle in the shape of candy.
  • Transfer all the candy in a baking tray lined with parchment paper.
  • Making cuts with the tip of a knife on the outer edges (bows candy) so as to favor the rising.
  • Beat the 'egg with a brush and brush the surface of the candy.
  • Store them in the fridge to rest until ready to use them. NB: When the puff pastry is Cold leavens better.

cooking

  • Preheat oven to 180 *.
  • inform pasta candy puff and cook for at least 15 minutes.
  • On the surface it will form a golden crust.
  • serve the candy puff pastry with ham per couple lying them on a saucer. Each diner may use a saucer.
Thursday, February 27 2014 00: 00

Artichokes And Potatoes

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Artichokes and potatoes: a simple and easy side dish. Potatoes are steamed to retain their good taste and artichokes, finely chopped purposes, they are quickly stir-fried. When we taste this dish feel distinct flavors of the two vegetables that still look great together!

What is needed
Ingredient Quantity
yellow potatoes n. 4
artichokes n. 2
parsley 1 forelock
salt and pepper qb
extra virgin olive oil, butter qb

Preparation

  • Peel the potatoes and wash them well.
  • Cut into fairly small cubes (about cm 1x cm. 1)
  • Put nelcestello for steaming.
  • Steam cook for 30 minutes. NB: The potatoes must remain compact and crisp.
  • While the potatoes are cooking clean the artichokes.
  • Remove tough outer leaves and the tips. Cut the stem at the base of the artichoke. Also clean the shank eliminating the external part and holding the central part.
  • Cut the artichokes in half and wash them. Soak them in a bowl with water and lemon juice.
  • Cut the artichokes into thin slices and the stems into rounds.
  • Clean and wash the parsley. Chop.

cooking

  • Once cooked, the potatoes, remove from the steamer basket. Add salt and pepper.
  • Put a pan on the stove with a little oil and a small knob of butter and put to cook the artichokes, adding, if necessary, a little water. Season with salt and pepper.
  • uocere for 5-6 minutes.
  • Add the cubes of potato steamed. Stir and cook together again for a few minutes to mix the vegetables.
  • Sprinkle with chopped parsley.
  • Turn off the heat and serve.

The outline with cannellini beans and cherry tomatoes: a great combination. Often, at the last minute, we decided to bring to the table the beans: good and high in fiber. The fact of being able to buy already cooked, canned, making them a good side dish for all occasions, economic and fast. In fact, at times, it needs very little to turn it into a full dish to taste. In this case the addition of cherry tomatoes datterini sweet and a good shallot, transform this outline, from the simple opening of a can of beans, in a plate entirely different. And the preparation time is still very little!

What is needed
Ingredient Quantity
canned beans (cannellini or white cake) gr. 400
shallot n. 1
datterini tomatoes gr. 200
rosemary 1-2 sprigs
salt, pepper, extra virgin olive oil qb

Preparation

  • Clean and wash the shallot. Slice it.
  • wash datterini tomatoes and cut, one by one, in half (in this wither way better and release a good sauce).
  • Drain the cannellini beans of the box and quickly rinse under running water (in this way we clean them of preserving liquid).
  • Clean and wash the rosemary. Chop finely.

cooking

  • Put to heat some oil in a pan.
  • add the shallot and cook it.
  • Add the tomatoes and reduce heat.
  • To soften the datterini tomatoes stirring with a wooden spoon.
  • After a few minutes the tomatoes to release some of their water vegetation that will begin to form a delicious rosé sauce.
  • Add at this point also the cannellini beans and mix.
  • Season with salt and pepper and mix again.
  • Amalgamate tomatoes and beans together for a couple of minutes.
  • Add the chopped rosemary.
  • Bring to the table hot Garnish with cannellini beans and cherry tomatoes.
Friday, September 13 2013 22: 28

Crackers with Philadelphia and Pere

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Crackers with philadelphia cheese and pears: a fresh snacks and fast, also perfect as an appetizer for a summer dinner. The combination of cheese with pears is a classic; the addition of dried fruits such as almonds gives a taste extra note. I find them to be perfect.

What is needed
Ingredient Quantity
unsalted crackers n. 25-30
philadelphia gr. 100
chopped almonds gr. 50
william pears n. 1
lemon n. 1 / 2

Preparation

  • Put the cheese in a bowl and knead with a fork to soften it.
  • Add the chopped almonds and mix with cheese.
  • Wash pears, divide it in half, remove the torso and cut into slices. Put the slices in a bowl, cover with water and lemon juice to prevent blackening

Composition of the dish

  • Spread the mixture of philadelphia cheese on crackers and almonds until exhaustion.
  • Transfer the snacks thus obtained on a serving dish.
  • Just before serving, drain the pear dall'acuq and place a slice on each cracker.




Tips and tricks
Spread the mixture on serving them little plently of crackers to prevent soften and lose crunchiness.


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intortata Cream: This is the name I wanted to give a very special dessert, often presented on the web as Magic Cake. The reason is that those who have shared with ...

Additional information

  • Difficulty level Easy
  • Serves 6
  • Prep time. 20 minutes
  • Cooking time 60 minutes
  • Total time 80 minutes
  • Cost € 4
Friday, February 07 2014 00: 00

Crescentine (or fried dumplings)

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Crescentine or Ascendant is the name given to Bologna to define the fried flatbread. The recipe is the same, but the name changes: in Modena and Reggio Emilia are called "fried dumplings"; in the Po low they are called "Chisulin"; Piacenza are called "Burtlèna"; in Ferrara are the "Pinzin" and Parma "Fried Pie". It is understood that they also prepare in other areas. In just a few ingredients and simple preparation. They are eaten alone or stuffed with prosciutto, coppa, bacon rolled and soft cheese, such squaquerone.

What is needed
Ingredient Quantity
White flour gr. 500

lard (or 4 tablespoons extra virgin olive oil)

gr. 50
brewer's yeast gr. 25
milk 1 / 2 glass
sale qb
Fry oil qb

Preparation

  • In a bowl, mix the milk with a glass of warm water and dissolve the yeast.
  • Put the flour on a work surface and make a well in the center.
  • Inside the fountain mattere lard (or oil) and a pinch of salt.
  • Knead adding little by little the mixture of milk, water and yeast.
  • Work the mixture well to combine ingredients until you get a consistency similar to that of bread dough.
  • Make a ball, trasferirlain a bowl, cover with a cloth and let stand in a warm place for about 2 hours.
  • After this time the dovrbbe be leavened dough and then increased in volume.
  • Roll out the dough with a rolling pin until you have a sheet thickness of about 3-4 mm.
  • Cut the dough into small diamond shapes.

cooking

  • Put plenty of oil for frying in a large pan.
  • When the oil is up to temperature, fry the turbot puff a few at a time.
  • When crescentine are puffed and golden on both sides, drain them and put them to dry on yellow paper.
  • Serve hot and lightly sprinkled with salt.
Tuesday, April 15 2014 15: 42

fish crostini with squid

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canapes with fish squid: a hot seafood appetizer, but the quick and easy preparation. The ingredients are only two: datterini squid and cherry tomatoes. Needless to say that like all simple recipes, which have very few elements we use of fresh ingredients and good quality. The hardest part is cleaning the squid, but sometimes found in fish already quite clean. For this dish we use Tuscan bread (or mountaineer) toasted, squid cut into rings and striscoline and datterini sweet. aromatic note rosemary put at the end.

What is needed
Ingredient Quantity
Tuscan bread 8 slices
squid gr. 400
datterini tomatoes gr. 200
rosemary 2-3 sprigs
garlic 1 clove
salt, pepper, extra virgin olive oil qb

Preparation

  • Clean squid depriving them of the inner shell, beak and skin. For greater detail on the cleanliness of this fish we suggest d follow the recipe step by step of Stuffed squid.
  • Disconnect the pockets from the heads and wash.
  • Then cut them into rings and / or strips.
  • Peel l 'garlic.
  • wash datterini tomatoes.
  • Cut them, one by one, in half.
  • Clean and wash the rosemary.
  • Finemetne chop them with the crescent.

cooking

  • Place in a large frying pan to fry the 'garlic with some oil.
  • Add the squid and mix.
  • Cook 3-4 minutes and add cherry tomatoes.
  • Season with salt and pepper and continue cooking for a few minutes.
  • Add the rosemary chopped and put out the fire.
  • For the Fish croutons: Put on a grill to toast the bread slices.
  • Transfer them on a tray and season them one by one with the preparation of squid e datterini.
  • Add some olive oil and freshly ground penis.
  • I fish crostini with squid I have a perfect hot appetizerBut also as a finger food. In this last case, we reduce the size of the Fish croutons cutting each slice of bread into two / three pieces.

Tuesday, October 15 2013 15: 15

Dumplings with cheese, pears and walnuts

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These dumplings with cheese, pears and walnuts are small puff pastry delights that surround a heart formed by taleggio cheese, pears Abbot and chopped walnuts. A real treat to be offered in a buffet, in a dinner with friends and maybe a little party. To try!!

difficulties recipe for Preparation cooking Cost
Easy 4 10 min.
20 min. € 5

What is needed
Ingredient Quantity
puff pastry rectangle n. 1
taleggio cheese gr. 120
abbot pears n. 1
nights n. 10
egg n. 1

Preparation

  • Cut the cheese into thin slices.
  • Break the walnuts and chop the kernels.
  • Wash, bucciare and cut the pear into small pieces.

cooking

  • Light the 180 ° oven.
  • Unroll the pastry on cutting board and with a wheel (or a knife) to divide it into squares of cm. X 10 10.
  • Rest on each square, a piece of cheese.
  • Cover it with a few pieces of pear.
  • Add the chopped nuts.
  • Fill in this way all the cut square.
  • Divide the yolk from the album.
  • Brush the edges of each square with the egg white (in this way we should be able to better seal the edges and prevent the bundle is opened during cooking).
  • Close each square, bringing together two opposite edges and sealing them together. Also complete closing the other two remained free flaps.
  • Properly seal the closure with the tip of your fingers, making sure that all the filling remains well protected inside.
  • Brush the surface of each bundle with the egg yolk.
  • Bake and cook for 20 minutes.

Thursday, August 01 2013 15: 28

fried pumpkin flowers

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The fried zucchini flowers are a classic Italian cuisine. Often, before being fried, are filled in various ways, according to the tradition of the various regioni.La recipe that we propose here provides that the flowers are simply passed in batter, without filling. To add this batter is also perfect for frying other vegetables, such as tomatoes, zucchini, eggplant.

What is needed
Ingredient Quantity
courgette flowers n. 12 - 16
flour gr. 100
eggs n. 1
White wine 1 / 2 glass
nutmeg 1 pinch
salt, pepper, oil qb

Preparation

  • To prepare the batter must be put in a bowl the flour, salt, pepper, a sprinkling of nutmeg, 3 tablespoons of olive oil and an egg yolk.
  • Dilute everything by putting water and wine in equal proportions until the mixture is quite liquid.
  • Let stand for half an hour and, at the time of use, add the beaten egg white
  • Clean courgette flowers eliminating the stem, green outer leaves and the pistil centrale.Fare attention to keep the flower indoors.
  • Wash them and let them dry

cooking

  • Put plenty of oil in a large frying pan and heat it well.
  • When the oil is high in temperature, pass courgette flowers in the batter, drain the excess and fry for elimarne.
  • Serve piping hot fried zucchini flowers and crispy.

Curiosity

I courgette flowers They must be firm and fresh.

I courgette flowers that are used are not those that are commonly found attached to zucchini. Courgettes have two types of flowers: female ones on short stalks that become zucchini and male ones with stems much more subtle and long that they never grow zucchini. The latter are usually collected to be used in the kitchen.

Tuesday, June 10 2014 00: 00

Primo Sale cheese with herb vinaigrette

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The recipe for Cheese First Sale (or primosale) with vinaigrette with herbs is a great idea for a side dish or a light entree but full of flavor and scents, ideal for summer!

What is needed
Ingredient Quantity
Cheese Primo Sale gr. 250
Extra Virgin Olive Oil gr. 50
Rúcula qb
Rosemary qb
Mint a few leaves
Tarragon qb
Parsley qb
Lemon n. 1 / 4

Preparation

  • Wash and dry your herbs making sure to remove the withered or stained parts.
  • Chop the herbs in average way.
  • Place the chopped herbs in a small bowl with the olive oil and the juice of a lemon wedge.
  • Stir gently and, if you want to add a pinch of salt and pepper, leave to steep for one hour.
  • portioning the Cheese first salt on plates and cover with the vinaigrette of herbs.
  • Serve the first cheese Salt with herb vinaigrette as an appetizer or as a side dish from a flare.

Note:

  • You can choose between various types of first salt cheeses, or even fresh lean cheeses, or if you also prefer cow's milk goats.
  • The mix of herbs is free, it must pay attention to the quantity and the aromatic potential of each grass: I have put a few leaves of mint because altirmenti would cover the other, and that's why I did not put sage and thyme.
  • And 'essential oil: here is the case of using a good quality extra virgin olive oil. Given the herbs I recommend a Ligurian or a lake Garda oil DOP.
Tuesday, July 23 2013 14: 01

Stew of clams

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The stew of clams, also called Clams Marinara, is the hot entree that is ubiquitous in a fish dinner. To prepare it is enough to have some good clams. Virtually nothing else. The taste of fish, with a very simple and natural cooking, is enhanced. If we decide not to add wine, also like the children. Therefore, I dedicate this recipe to my grandson, remembering when he said: I like the "gongole" ...

What is needed
Ingredient Quantity
Lupin clams kg. 1
garlic 1 clove
parsley 1 forelock
White wine 1 glass
lemon 1
Tuscan bread 12 slices
pepper, extra virgin olive oil qb

Preparation

  • Wash well, several times, the clams under running water.
  • Put them in a large bowl covered with plenty of cold water with the addition of a handful of salt. The salt helps clams to expel any sand contained within.
  • Allow them to soak for 3-4 hours.
  • Chop some of the parsley with the garlic clove.
  • Prepare a second just minced parsley.

cooking

  • He spent at least 3 hours dall'ammollo, wash again, many times, le clams under running water.
  • Grease a large pan with oil and place on the fire.
  • Add the chopped garlic and parsley.
  • Just begins to brown add the clams, Slightly lower the heat and stir with a wooden spoon.
  • The clams will begin slowly to open.
  • Sprinkle with white wine, add a little water (to have a stew of clams more consistent in which soften the bread) and the lemon juice.
  • Cover and let cook for about ten minutes, stirring occasionally.
  • When cooked, add a pinch of pepper and the chopped parsley only.
  • Toast the bread and serve by bringing to the table the stew of clams direct the pan with the slices of bread lying alongside Clams Marinara.
Tuesday, September 10 2013 16: 51

Caprese salad

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The caprese salad is probably the first recipe that comes to mind to prepare the summer. Excellent as a main dish, but also as an appetizer. It 'easy and really quick recipe: for this is the fastest way when you just do not know what to cook. And is available to everyone: those who have no home in mozzarella and tomato? I use, as usual, Vesuvian tomatoes. Essential is the use of fresh basil.

What is needed
Ingredient Quantity
Vesuvian tomatoes gr. 400
mozzarella di bufala gr. 300
basil 1 bunch
Origan qb
salt, pepper, extra virgin olive oil qb

Preparation

  • wash tomatoes and cut into rounds.
  • Drain the mozzarella cheese from the storage liquid and cut into slices of the same thickness of the tomato.
  • Wash the bunch of basil one and unscrew the leaves.
  • Put in a plate of slices flow tomato, Alternating with those of mozzarella cheese.
  • Add a leaf basil on each slice of mozzarella cheese.
  • Add salt, sprinkle Condell 'Origan and seasoned with extra virgin olive oil.
  • If you like to be a little cold (especially when it's very hot) let it rest for half an hour in the refrigerator before serving.
Thursday, March 27 2014 00: 00

Salad with mushrooms, celery and grana padano

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Salad with mushrooms, celery and parmesan cheese: a fresh and tasty side dish. The flavor of mushrooms is perfect with the celery and grana padano. It is essential to use the fresh vegetables. The mushrooms are cultivated mushrooms that can be single used in many preparations: in this case are used raw, for this you need to make sure they are fresh, with the stem intact and the white pulp. As well as a side dish can be served as an appetizer

What is needed
Ingredient Quantity
fiìunghi mushrooms gr. 400
celery white 1 coast
Grana Padano gr. 50
salt, pepper, extra virgin olive oil qb

Preparation

  • Clean mushrooms and wash them under running water.
  • Clean the celery eliminating the outer filaments. Wash.
  • cut the Grana Padano flakes using a vegetable peeler.
  • Cut the mushrooms into thin slices.
  • Cut the celery into small pieces.
  • compose'Mushroom salad, celery and grana padano on the serving dish by placing a first layer of mushrooms, A subsequent layer of celery and complete with flakes Grana Padano.
  • Season with salt, pepper and extra virgin olive oil to taste.
Wednesday, May 21 2014 00: 00

Tyrolean salad

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Tyrolean salad recipe is a tasty idea for a great cold dish as a side dish and as a main dish in the warm months. And 'a rich dish aroma of bacon and arugula fragrance, which offers a rich variety of textures with eggs, radishes, crisp romaine lettuce, olives and pan golden yoke. An easy recipe but complete and successful!

What is needed
Ingredient Quantity
Speck Alto Adige PGI gr. 80
of Roman lettuce hearts n. 2
eggs n. 2
Radishes (bunch) n. 1
Rúcula gr. 20
Pitted black olives gr. 40
Slices of sliced ​​bread n. 3
Grana Padano (scales) gr. 50
Apple cider vinegar qb
Extra virgin olive oil qb
Garlic (clove) n.1
Sale qb
black pepper qb

Preparation

  • Boil the eggs in cold water, calculate 10 minutes after boiling.
  • Wash the hearts of romaine lettuce.
  • Remove the crust from sliced ​​bread slices.
  • Dice the sliced ​​bread.
  • Brown the sliced ​​bread in a pan with a little oil, turn them often, and at the end, when they are golden brown, drain and dry them with paper towels.
  • Wash the radishes and cut into thin discs.
  • Chop the lettuce and transfer everything into the bowl or serving dish.
  • Add the boiled eggs cut into wedges.
  • Garnish with slices of bacon rolled up (if they are too long to divide into two).
  • Add the olives and radishes.
  • Add the diced golden sliced ​​bread and rocket leaves.
  • Stofinare with garlic inside a small bowl, then pour 4 tablespoons oil, 2 tablespoons of apple cider vinegar and adjust with salt and pepper.
  • Mix well and pour the dressing over the salad and mix Tyrolean.
  • Serve the Tyrolean salad on plates and add the parmesan cheese flakes.

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piadina with mascarpone and nutella: the recipe that turns the piadina in a special sweet. Yes, because the piadina is also good served with sweet ingredients: it ...

Additional information

  • Difficulty level Easy
  • Serves 2
  • Prep time. 5 minutes
  • Cooking time 10 minutes
  • Total time 15 minutes
  • Cost € 6-7
Wednesday, March 26 2014 00: 00

piadina with ham cheese and zucchini

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piadina with ham cheese and zucchini: a starter throughout Romagna. The piadina is on several boards of Romagna a little at all hours: accompanied by cold cuts and cheeses, is a replacement of lunch, good afternoon snack, a snack, a rich appetizer. If we produce a soft, thin flatbread (typical is to Riccione) can imbottirla with meats, cheeses and vegetables to taste and serve it rolled up like a scroll.

What is needed
Ingredient Quantity
thin flatbread (Riccione type) n. 2
baked ham gr. 150
mozzarella cheese n. 1
clear zucchini n. 2- 3
sale qb

Preparation

  • Tick ​​and wash zucchini.
  • Cut into thin slices.
  • Salt the zucchini and rest lascire 15 minutes.
  • cut the mozzarella cheese slices.
  • Dry the zucchini (will hear a little delliquido vegetation) and grill them on the electric grid.

cooking

  • Put to heat the text to warm flatbread. NB: If you do not have the text you can use a non-stick pan.
  • Heat a flatbread from both sides. Remove from heat
  • Cover the piadina with a layer of grilled zucchini leaving free an edge of about 2 cm.
  • Cover with baked ham.
  • add mozzarella cheese sliced.
  • Roll the piadina on itself, starting from the edge laciato discovered, forming a roll.
  • Flatten the roll with a spatula and heat again.
  • prepare the same way also the second flat bread.
  • serve the roll piadina divided in two parts.
Wednesday, March 26 2014 17: 28

piadina with ham, cheese and mushrooms

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piadina with ham, cheese and fugnhi: a piadina rich and full of flavor. Served rolled up is a great appetizer or a tasty snack, but can replace a meal. Today we propose a stuffing with mushrooms and ham: Ingredients found in every season whose tastes match very well.

What is needed
Ingredient Quantity
thin flatbread (Riccione type) n. 2
ham gr. 150
mozzarella cheese n. 1
Champignon mushrooms n. 3 - 4

Preparation

  • Clean the mushrooms. quickly wash them under running water.
  • cut mushrooms thin slices.
  • cut the mozzarella cheese slices.

cooking

  • Put to heat the text to warm flatbread. NB: If you do not have the text you can use a non-stick pan.
  • Heat a flatbread from both sides.
  • Remove the piadina from the fire.
  • Cover the piadina with a layer of Champignon mushrooms cut ..
  • Cover with ham.
  • add mozzarella cheese sliced.
  • Roll the piadina on itself, starting from the edge laciato discovered, forming a roll.
  • Flatten the roll with a spatula and heat again.
  • Prepare so also the second flat bread.
  • serve the roll piadina divided in two parts.
Thursday, September 19 2013 22: 38

savory strudel with peppers and sausage

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savory strudel with peppers and sausage. A tasty appetizer, ideal for those who love strong flavors. The addition of cottage cheese "softens" a preparation that would otherwise be designed for strong palates. A tasty and easy recipe!

What is needed
Ingredient Quantity
puff pastry rectangle n. 1
Red pepper n. 1
sausage gr. 100
ricotta cheese gr. 100
Parmesan cheese gr. 50

Preparation

  • Clean and wash the pepper.
  • Cut into thin layers.
  • Heat a little oil in a pan and lay the pepper strata. Cover with water and let dry 10 minutes. NB: do not salt the preparation to avoid that, once added the sausage (which is very tasty), not too salty.
  • In a second pan put to brown the sausage after having stripped and grainy with a fork.
  • The sausage must free all the fat, color, but do not dry out. With a few minutes of cooking.
  • Transfer the sausage in a bowl over a sheet of absorbent paper to enable it to eliminate the anointed still present in excess.
  • Once cool, working the sausage with the ricotta. Add the grated Parmesan cheese and mix well.

cooking

  • Light the 180 ° oven.
  • Unroll the pastry on cutting board and with a wheel (or a knife) to divide it into two rectangles.
  • Lay, of each rectangle, a layer of the compound of sausage and cheese.
  • Cover with layers of peppers arranged lengthwise leaving a margin of 1 / 2 cm. one part.
  • Roll the pastry lengthways as if it were a strudel. 2 forming rolls.
  • Seal the opening and edges and transfer the two rolls on a baking tray covered with baking paper. Make sure that the opening remains in the lower part (ie should rest on parchment paper) to prevent swelling strudel can open.
  • Punzecchire with a fochetta and brush the surface with a little milk (or alternatively with a bit of beaten egg).
  • Bake and cook for 20 minutes.
  • Serve the savory strudel with pepreoni and sausage cut into slices.

Tips and tricks

If we use a round pastry roll, we can cut out the rectangles without any borders. Parings thus obtained can be formed of square cm. X 2 2 with which form of sweets. In this regard, we suggest you consult the recipe for tortellini sweet Nutella.

Thursday, September 12 2013 00: 00

savory strudel with cooked ham and zucchini

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The savory strudel is a great way to prepare for the easy appetizers, easy thanks to the use of puff pastry always guarantee a good result. It can be prepared with many different fillings: today we cook the savory strudel with ham and zucchini. The only difficulty is to grill the zucchini: is this enough to understand that preparing it is very simple ....

What is needed
Ingredient Quantity
puff pastry rectangle n. 1
baked ham gr. 100
zucchini n. 2
sliced ​​mozzarella gr. 120
mint 3-4 leaves
thyme 1 sprig
milk qb
sale qb

Preparation

  • Wash and check the zucchini. Cut into thin slices lengthwise.
  • Place them on a plate in a single layer and sprinkle with salt.
  • Let stand 5 minutes.
  • Wash and chop the mint and thyme.
  • Heat up a grid.
  • When hot, grill the zucchini for qulache minutes turning a few times.
  • When cooked, sprinkle with minced mint and thyme and let cool.

cooking

  • Light the 180 ° oven.
  • Unroll the pastry on cutting board and with a wheel (or a knife) dividla into two rectangles.
  • Lay, of each rectangle, a layer of zucchini arranging the slices in the direction of the longer side, overlapping slightly and leaving a margin of 1 / 2 one part.
  • Cover the zucchini with a layer of ham.
  • Thus forming a layer with the cheese slices. NB: We have used the mozzarella into slices, but pua go well Hemmental or fontina cheese type.
  • Roll the pastry lengthways as if it were a strudel. Form two rolls.
  • Seal the opening and edges and transfer the two rolls on a baking tray covered with baking paper. Make sure that the opening remains in the lower part (ie should rest on parchment paper) to prevent swelling strudel can open.
  • Punzecchire with a fochetta and brush the surface with a little milk (or alternatively with a bit of beaten egg).
  • Bake and cook for 20 minutes.
  • Serve the savory strudel with ham and zucchini cut into rounds.

Tips and tricks

If we use a round pastry roll, we can cut out the rectangles without any borders. Parings thus obtained can be formed of square cm. X 2 2 with which form of sweets. In this regard, we suggest you consult the recipe of Tortellini sweet Nutella.

Friday, December 05 2014 00: 00

Tagliolini salmon, peas and philadelphia

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The recipe for pasta with peas salmon and philadelphia is a recipe with delicious fresh pasta and light, suitable for those who love salmon and philadelphia and looking for a more original dish in its simplicity. This is a simple recipe, not very fast but it is yummy and preparable in any season.

What is needed
Ingredient Quantity
Flour gr. 180
eggs n. 2
onion 1
salmon gr. 100
peas gr. 150
philadelphia gr. 200
oil, salt, pepper qb

Preparation of the dough

  • put the flour on a work surface, make a well in the center and break into the hole the 2 eggs. Add a pinch of salt.
  • Mix the ingredients, mixing eggs and flour until it forms a smooth, elastic dough.
  • Cover with a towel and let stand while you prepare the sauce.

Preparation of the sauce

  • Wash and chop the end onion.
  • Heat up a fairly large pan with a little oil.
  • Aggungere the chopped onion, then dry on low heat.
  • merge peas. salt and pepper and let simmer on low for fuoca 15 minutes.
  • Add the salmon chopped and brown for a few minutes.
  • Stir in the cheese philadelphia, mix and turn off.

Composition and cooking

  • Resume kneading dough and pull, with a rolling pin, the pastry.
  • To dry the dough for a few minutes.
  • Roll the pastry from the two extremes, up to reunite at the center.
  • Cut into thin strips.
  • Put a saucepan with plenty of water.
  • When the water boils, throw tagliolini
  • Boil the fresh pasta a couple of minutes from the resumption of the boil.
  • Drain, transfer to a tray and add seasoning. Our pasta with salmon, peas and philadelphia ready!

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The Tiramisu is perhaps the best known dessert spoon. There are several versions with the use of many different ingredients. We propose now to the traditional recipe, which according to the gastronomic history ...

Additional information

  • Difficulty level Easy
  • Serves 4
  • Prep time. 20 minutes
  • Cooking time 0 minutes
  • Total time 20 minutes
  • Cost € 6-7
Tuesday, April 01 2014 00: 00

Sandwiches with tuna, eggs and tomatoes

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Sandwiches with tuna, eggs and tomatoes: a finger food tasty! The ingredients we use all have a strong flavor and give this dish taste and personality. They are the classic sandwiches we always find the picnic or birthday and we enjoy with great pleasure. The ingredients are always available: who among us has not capers and tuna canned pantry and eggs in the fridge? The addition of tomatoes gives freshness to this preparation.

What is needed
Ingredient Quantity
bread for sandwiches gr. 250
eggs n. 2
tuna in oil gr. 200
Cherry tomatoes n. 8-10
cipollinesott'aceto 2 tablespoons
salted capers 2 tablespoons
mayonnaise qb
salt, pepper, extra virgin olive oil qb

Preparation

  • put eggs in a saucepan covered with water and let them harden.
  • Cook over low heat for 8-10 minutes from when the water starts to boil.
  • Clean and wash the Cherry tomatoes and cut them into small pieces.
  • Rinse little onions and cut into even pieces these. NB: do small pieces of the same size of cherry tomatoes.
  • Rinse well capers to remove the salt. Chop.
  • Shell the eggs and targliare apart these.
  • Drain the tuna from the oil. Work it with a fork. Mix it with capers and mix it with mayonnaise.
  • We will have to obtain a fairly fluid cream.
  • In a second bowl put taglaiti tomatoes, onions and chopped eggs. Season with a little salt, pepper and olive oil and mix.
  • Spread an even layer of tuna cream on a slice of bread.
  • Cover it with a little of the egg mixture, tomatoes and onions.
  • Close with a second slice of bread.
  • Continue until all ingredients are used.
  • Cut each slice of the measure 10cm x 10 before bread into squares and then cut them diagonally in a triangle. So we get the Sandwiches with tuna, eggs and tomatoes. To prepare the mixed sandwiches, possimo complete this recipe with Sandwiches with ham and Robiola.
Thursday, April 03 2014 00: 00

Ham sandwiches Robiola mushrooms and arugula

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Ham sandwiches Robiola mushrooms and rocket: an idea for a finger food or a snack. Prepare which requires no skill, just to have bread for sandwiches which is soft and already without rind; But if we are lacking this bread in the pantry, that's great also that private toast crust. This recipe calls for the use of Robiola and ham. We get a lot of delicate sandwiches. If you wish, we can add the vegetables you prefer: we now prepare them with mushrooms and arugula

What is needed
Ingredient Quantity
bread for sandwiches gr. 250
robiola gr. 200
baked ham gr. 200
champignon gr. 150
rocket salad 1 bunch
salt, pepper, extra virgin olive oil qb

Preparation

  • Clean and wash champignon. Cut them into thin slices.
  • Clean, wash and chop the rocket salad.
  • In a mixing bowl with salt seasoned mushrooms and arugula, pepper and a little oil.
  • Spread an even layer of robiola on a slice of bread.
  • Cover it with a layer of baked ham.
  • Complete with vegetables.
  • Close with a second slice of bread.
  • Continue until all ingredients are used.
  • Cut each slice of the measure 10cm x 10 before bread into squares and then cut them diagonally in a triangle. Here is thus obtained the Ham sandwiches Robiola mushrooms and arugula.
  • To these we can also add Sandwiches with tuna, eggs and tomatoes.
Monday, November 23 2015 13: 48

Cream of pumpkin soup with leeks

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Halloween time !!! Pumpkin of all sizes and varieties. In this season a beautiful velvety there is very good. Today I bought a beautiful pumpkin from my vegetable (Anna) perfect for a nice pumpkin soup with leeks. As a basic recipe is this, but can be enriched with croutons, cheese, strips of browned bacon ... Considering that I have some very good pecorino cheese, I will add it, reduced to small pieces

What is needed
Ingredient Quantity
pumpkin n. 1
leeks n. 2
broth qb
parsley 1 forelock
pecorino cheese 4 slices
salt, extra virgin olive oil qb

Preparation

  • Eliminate the root and the green part from leeks.
  • Wash and cut into rondelline.
  • Slice the pumpkin, peel and reduce diced AA.
  • Wash the parsley and chop them with the crescent.
  • Reduce diced cheese.

cooking

  • Heat up a pan with some oil.
  • Fry the leek rings.
  • Add the diced pumpkin.
  • Cover with the broth (alternatively we can use the nut and hot water.
  • Cook for 20 minutes adding broth if too dry.
  • Extinguish the fire.
  • Use the immersion blender to chop the pumpkin.
  • Put on the fire to warm.
  • Serve the soup in the plates.
  • Add pepper, parsley and diced cheese.
  • The cream of pumpkin soup with leeks is ready!