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STARTERS delicious
Roberta Bevoni

Roberta Bevoni

Wednesday, May 21 2014 00: 00

Tyrolean salad

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


  • 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.

Wednesday, May 14 2014 17: 09

Salad of broad beans and pecorino cheese

The salad with pecorino and broad beans is part of the Roman tradition of picnics out of town. But in my family we are used to this combination that becomes almost a single dish. It may seem like a "no recipe" but the end result is so good it deserves a publication. Here I used strictly fresh beans harvested during the day and a good Tuscan pecorino seen that the availability of fresh pecorino romano is difficult in my part.

What is needed
Ingredient Quantity
fresh broad beans gr. 500
young pecorino gr. 200
extra virgin olive oil qb
Sale qb
pepper qb
Tuscan Bread insipidus gr.100


  • Leave the pods of Fava beans soaking in fresh water for about ten minutes .
  • Sciaquarli in fresh running water.
  • Shell the beans and store the Fava beans in a salad bowl.
  • Cut two slices of pecorino cheese, About a centimeter thick, remove the crust.
  • Reduce slices pecorino cheese into strips or cubes Frame rate your taste.
  • seasoning Fava beans with salt, pepper and extra virgin olive oil (preferably an oil by taste, even if crude), and mix well.


  • Arrange the slices of bread plates so as to leave a space in the center.
  • Fill the center of the plate with Fava beans seasoned and add pecorino cheese.
  • At your leisure you can put strips of pecorino cheese on bread, or you can also bruschettare the slices of bread with oil and a slight sfregaura garlic.
  • Enjoy the salad with pecorino and broad beans in your home or a picnic.

Thursday, May 15 2014 00: 00

strips of beef with asparagus

strips of beef with asparagus: a way to cook this delicious seasonal vegetables coming from the classic pairing egg-asparagus. We propose a recipe that maintains the same speed of execution and the same simplicity. Use only asparagus and beef keeps the flavor of the two elements intact. We add only a particular note with this yogurt cream, which may be replaced by flakes of parmesan only for those who do not like the yogurt.

What is needed
Ingredient Quantity
slices of beef n. 2 (gr. 400)

gr. 500

shallot n. 1
milk 1 / 4 glass
natural yoghurt gr. 80
Parmesan cheese gr. 30
salt, pepper, butter, extra virgin olive oil qb


  • Clean asparagus and deprive them of the hard part.
  • wash asparagus and cut into small pieces. NB: to make the pieces more like rags, cut the asparagus at an angle.
  • Clean, wash and chop the shallots.
  • Cut the slices of beef into pieces forming the strips.
  • grate Parmesan cheese.


  • Put some oil and a knob of butter in a pan and fry the chopped shallot.
  • add asparagus and a little water and cook for 8-10 minutes, mixing often.
  • Meanwhile heat the milk and dissolve the grated Parmesan cheese. Stir to form a creamy sauce and add it to the yogurt. The yogurt cream is thus ready. Keep it at room temperature.
  • add rags in the pan where you are cooking the asparagus and continue cooking for another 4-5 minutes.
  • Season with salt and pepper and turn off the heat.
  • serve strips of beef with asparagus guarnedoli with yogurt cream.

Friday, May 09 2014 00: 00

Tagliatelle with asparagus and bacon

Tagliatelle with asparagus and speck: easy and tasty. The aspragi are very good this season. Their cooking is done in white to bring out their flavor. Add bacon to give a stronger taste. The end use of julienne of raw asparagus gives this pasta with asparagus just the right crispness. This first is actually a preparation even faster because now fresh pasta you can buy at any supermarket. It 'clear that the more experienced can prepare yourself at home fresh egg pasta. The reported times are those needed once it has already provided the pasta.

What is needed
Ingredient Quantity
egg tagliatelle gr. 400
asparagus gr. 400
bacon into thick slices gr. 200
shallot n. 1
milk qb
Parmesan cheese qb
salt, extra virgin olive oil qb


  • Clean and wash asparagus.
  • cut asparagus into small pieces, leaving whole part of the tips.
  • Cut the tips into julienne strips using a vegetable peeler ..
  • cut the speck into strips. We use slices speck the thickness of a coin.
  • Clean, wash and chop the shallot.


  • Put a saucepan with plenty of water for cooking pasta.
  • In a large skillet (which we will use to skip the paste) put some oil and shallot chopped.
  • Sauté the shallots over low heat and add the asparagus cut into small pieces.
  • Season with a little salt (the salt dosed properly, because then add the speck which it is very tasty) and cook for about twenty minutes, adding half a glass of warm water.
  • When cooked, mash with a fork part of asparagus to "undo them" comeper creamy. NB: Personally I prefer not to blend part of the asparagus to keep the taste intact.
  • add the speck and cook a few minutes. Stir and turn off the heat.
  • When the water comes to a boil, throw noodles. bake the pasta a couple of minutes from the resumption of the boil (Being fresh pasta It is cooked very quickly. However adjust according to the thickness).
  • Drain the pasta and transfer it to the pan with the sauce. Ignite the fire again.
  • Mix and stir adding a little water to cook pasta and a bit of milk.
  • serve the Noodles, our pasta with asparagus and bacon garnished with julienne of asparagus and flakes Parmesan cheese.

Friday, May 09 2014 10: 00

Pasta with mussels and beans

Pasta with mussels is a passion of mine, cavatelli with fava beans are a traditional Apulian recipe, I combined the two ingredients with the nuance of datterini to give freshness and sweetness. Compared to the classic recipe for pasta with broad beans I have not blanched and / or past because with fresh fava freshly picked, with beans not too big you can enjoy a plate of pasta with mussels and beans by maintaining both the right tenderness that the fullness of flavor and aroma.

What is needed
Ingredient Quantity
Apulian cavatelli gr. 360
mussels gr. 500
fresh fava (already shelled) gr. 300
datterini tomatoes gr. 150
shallot n. 1
salt, pepper, extra virgin olive oil qb


  • Clean mussels eliminating painters and scraping, if necessary the shells with a sponge.
  • Put the mussels to soak in salt water, returning the water several times over a period of about 2 hours.
  • extract Fava beans from the pods, and, if found very large beans or whitened color remove surface skin to retain the right tenderness and purity of flavor. We will get about 300 grams of edible product.
  • Wash and cut the datterini tomatoes into strips, lengthwise, or cubes (if you prefer).
  • Clean, wash and chop the shallot.


  • Boil the water for the pasta, In this case we use the cavatelli Puglia.
  • Meanwhile to open mussels in a covered pan with a glass of water until it will be opened.
  • Allow to cool for a moment and then separate the mussels from the shell.
  • Make gild the shallot chopped in a pan with a little 'extra virgin olive oil.
  • Add the datterini tomatoes continuing cooking until they have not released the vegetation water.
  • Add the mussels and stretch with a half glass of water by filtering the same water of the mussels.
  • Drain the al dente pasta (cavatelli with a couple of minutes before the specified time).
  • transfer cavatelli in the pan with the sauce and finish cooking the pasta stirring to mix the ingredients.
  • Before turning off add bean fresh.
  • Season with salt.
  • serve the pasta with mussels and beans adding a regularly into the pot a little extra virgin olive oil and a generous sprinkling of black pepper freshly ground.

mascarpone cream with white chocolate and nuts: another way to prepare the mascarpone cream. Mascarpone is a delicious cheese in both sweet preparations than in those salty. Today we serve over the sponge cake and served with white chocolate and nuts (walnuts). A taste riot!

What is needed
Ingredient Quantity
Sponge cake 4 - 5 slices
mascarpone cheese gr. 250
eggs n. 3
sugar 3 tablespoons
White chocolate gr. 50
walnuts gr. 30
dark chocolate qb
almond liqueur qb


  • Finely chop the White chocolate.
  • Chop the kernels nuts.
  • Stir chocolate and nuts.
  • Shell the eggs and divide the yolks from the whites.
  • Add a pinch of salt to the egg whites and mount a stiff steadfast.
  • In a bowl combine the egg yolks with 3 spoonfuls of sugar and beat with an electric mixer until they are puffy and fluffy.
  • Gently add the mascarpone cheese and continue to turn the mixture to incorporate air and make him well swollen.
  • Also incorporate the mixture of chocolate e nuts.
  • Then add, by the spoonful, the egg whites and mix everything from the bottom up not to remove the mascarpone cream.


  • Coat the bottom of a mold with the Sponge cake.
  • Brush the sponge cake with a bit of almond liqueur.
  • Cover with a starto of mascarpone cream (Use half of the cream)
  • Sprinkle with a little of the mixture of nights e White chocolate. Add a few flakes of dark chocolate.
  • Make a second layer of slices of Sponge cake. Wet them with liquor.
  • Cover with the remaining mascarpone cream.
  • Cover the surface with the Sponge cake in pieces, with white chocolate and nuts and mix with dark chocolate flakes.
  • put the mascarpone cream in the freezer for a couple of hours.
  • then transfer it to the refrigerator for 5-6 hours.
  • serve the mascarpone cream with white chocolate and nuts accompanied by fresh fruit.

Sunday, May 04 2014 00: 00

Sponge cake

The sponge cake is one of the pastry bases. It helps in the preparation of stuffed cakes, desserts, finger food desserts .... The recipe for sponge cake is quite easy, just follow some simple rules, and the result will be perfect!

What is needed
Ingredient Quantity
eggs n. 5
sugar gr. 150
flour gr. 150


  • Shell the eggs dividing the yolks from the whites.
  • add the sugar to the yolks and beat with an electric mixer until the mixture is whitish and fluffy.
  • Add a pinch of salt to the egg whites and mount them in very firm snow.
  • Add the egg whites to the yolks, stirring gently with a wooden spoon from the bottom up.
  • incorporate flour, Sent down by a sieve,.continuando amescolare until the mixture is well blended.


  • Light the 180 ° oven.
  • Grease and flour a round pan of 24 cm diameter.
  • Pour the mixture of eggs, sugar e flour, in the mold.
  • Beating the basic delo mold on the table in order to remove air bubbles.
  • Bake the cake and bake for 40 minutes.
  • To verify that the firing is correct, put a toothpick in the center of the cake: if it comes out clean the cake is cooked.
  • use the Sponge cake How Basic recipe for cakes and / or to prepare various sweets.
Monday, April 28 2014 00: 00

Frittata with stridoli

Frittata with stridoli: another way to enjoy the delicious quest'erbetta field. In this recipe the stridoli are appasire give yourself a little bit of butter for a few moments. In this way their flavor remains unaltered, and, together with the eggs, we consentoni to get a tasty dish, but of a unique simplicity!

What is needed
Ingredient Quantity
eggs n. 4
stridoli gr. 100
Parmesan cheese gr. 40
nutmeg 1 pinch
butter 1 walnut
salt, pepper, extra virgin olive oil qb


  • Clean stridoli detaching the small leaves.
  • Wash them under running water.
  • Put some butter in a pan, dissolve and add stridoli.
  • Sauté over low heat for 2 minutes, mixing constantly.
  • Season with salt and pepper.
  • Extinguish the fire.
  • Transfer the stridoli on cutting board and cut them very roughly with the crescent. NB: we have to do this quickly, with just a few strokes Decsi crescent. The stridoli should only be broken, neither ground.
  • In a bowl break eggs.
  • Add a pinch of nutmeg.
  • Beat with a fork to make mix well.
  • embed Parmesan cheese grated and continue to beat the mixture trying to avoid the formation of clots.
  • mix the sridoli chopped.


  • Put the oil in a large skillet.
  • Once the oil is up to temperature, pour the mixture of eggs e stridoli spreading it with a fork so as to completely cover the bottom of the pan.
  • Cook for a few minutes and then turn the omelette. NB: The experts can even turn the omelet on the fly; all others can help with a lid, turning on this omelet which then will have to be done again slipping into the pan. It must do this on a plate so you can recover any liquid (oil or part of the compound) fallen in the operation of "around" the omelette.
  • Cook a few minutes even from this side.
  • If necessary, turn the omelette again.
  • transfer the Frittata with stridoli on a tray, accompanied by a salad of cherry tomatoes.

Monday, April 28 2014 00: 00

Dumplings with asparagus

Bundles of puff pastry with asparagus: the recipe for a perfect finger food or a quick appetizer. Puff pastry lends itself to endless therefore use (sweet and savory) is always a good idea to take stock in the refrigerator, in order to cope with unexpected guests or to "bring a plate often fanciful" empty-fridge. "In this case the filling is formed by asparagus and eggs: a true classic !!

What is needed
Ingredient Quantity
puff pastry rectangle n. 1
Parmesan cheese gr. 30
asparagus gr. 200
egg n. 1
salt, pepper, extra virgin olive oil qb


  • Clean asparagus and deprive them of the hard part.
  • wash asparagus and cut into small pieces.
  • Put some oil in a pan and cook the asparagus for 5- 6 minutes, often mixing them and adding some hot water to prevent drying out.
  • Turn off the heat and transfer the asparagus in a dish because they will cool more quickly. Season with salt and pepper.
  • grate Parmesan cheese.
  • In a bowl, break the 'egg OCN and mix the grated Parmesan.
  • add asparagus cold.
  • Stir well to combine ingredients do.


  • Light the 180 ° oven.
  • Unroll puff pastry on the cutting board and with a wheel (or with a knife) to divide it into square cm. X 8 8.
  • Rest, on each square, a compound of pa asparagus e eggs.
  • Fill in this way all the cut square.
  • Close each square, bringing together the two opposite points, so as to form triangles.
  • Properly seal the closure with the tip of your fingers, making sure that all the filling remains well protected inside.
  • Transfer them to a baking tray covered with parchment paper.
  • Brush, optional, the surface of each triangle with a little milk.
  • Keep them in the refrigerator until ready to cook.
  • Bake and cook for 20 minutes.
  • Serving Fagottini puff pastry with asparagus on a single tray if it is a starter or in individual saucers if we use them for a finger food.

Monday, April 28 2014 08: 41

Risotto With Strawberries

Risotto with strawberries: a first very fast and very easy dish. The only care is to dose the good balsamic vinegar. Balsamic vinegar is indeed an extraordinary ingredient, but it should be used in the right measure: the risk is to add too much and then to "kill" all the other flavors. If we use a good balsamic vinegar, a few drops it is enough. The recipe involves the use of strawberries partly cooked and partly raw: in this way we keep all the aroma of strawberries and get a dish very fresh.

What is needed
Ingredient Quantity
Carnaroli rice gr. 320
strawberries gr. 360
shallot n. 1
onion 1/2
Parmesan cheese gr. 30
vegetable stock cube n. 2
balsamic vinegar qb
extra virgin olive oil qb


  • Peel, wash and chop the shallot.
  • Prepare a vegetable broth by boiling a saucepan of water with a pair of vegetable nuts.
  • Briefly wash strawberries under running water.
  • Cut off 2 / 3 into small pieces and 1 / 3 slices.
  • grate Parmesan cheese.


  • In a saucepan, with high sides, put some oil and shallot chopped and fry over low heat for a minute.
  • embed rice and mix.
  • Toast a couple of minutes and add 2-3 drops balsamic vinegar.
  • Slowly add the broth, with a wooden spoon, until the rice almost cooked, stirring often. Do not add the next ladle if the previous one is not completely absorbed.
  • A couple of minutes before end of cooking add the strawberries pieces and other 2-3 drops balsamic vinegar.
  • Mix very well for a couple of minutes.
  • Turn off the heat and stir in the grated Parmesan cheese. NOTE: Use only a little Parmesan in order to preserve the flavor of strawberries (If you use too much, in fact, we risk that the dl cheese flavor is predominant over the rest).
  • serve the Risotto With Strawberries directly in individual dishes, adding the strawberries sliced, left raw.

  • If you avoid the use of the nut and prepared a vegetable soup with tomato, onion, celery and carrot, this Risotto With Strawberries within the parameters of vegan cuisine.

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