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SIDE DISHES SALADS
Roberta Bevoni

Roberta Bevoni

Wednesday, January 22 2014 15: 49

Sole Mugnaia

Sole meunière is a traditional dish is quick and easy, tasty and digestible. The name "the Miller's wife" is derived from the French, and probably stems from the prevalence of white in this recipe: sole, milk, flour and butter. It 'good to use ghee for cooking: it is lighter and resists no "burn" at high temperatures; to save time I used butter already clarified that now is in the shops.

difficulties recipe for Preparation cooking Cost
Easy 2 people 10 min.
10 min. € 7,50

What is needed
Ingredient Quantity
Sole (150 / 200gr.) n. 2
Clarified butter gr. 80
Lemon n. 1
Milk the. 0,2
Flour gr. 100
Parsley qb
Sale qb

Preparation

  • Clean soleIf I did not tell you already the fishmonger, eviscerandole and peeling them from both sides. NB Some people prefer to leave the skin on, and those who prefer to eliminate even the head of the fish, I prefer to remove the skin in order to have direct contact between the flesh of the fish and the batter, and I usually clear before even the head to give more comfort then with the fish ready to be eaten. If the fish had already been cleaned by the fishmonger, you should just stick to control, eliminating the remaining fins and to further wash under running water.
  • dry sole pat with paper towels.
  • In a suitable container (can be a flat bottom or a small pan), pour the milk and dip the sole.
  • Finely chop a couple of sprigs of parsley.
  • Remove the sole from milk and flour them thoroughly from both sides. Adhere the flour well with fish by pressing with the palm of the hand. (Hint: if you love the taste of lemon, you can finely grate a bit 'of lemon peel and mix it with the flour)

cooking

  • Put the clarified butter in a large pan that can comfortably contain the sole without overlapping. and melt it on high heat.
  • As soon as the butter reaches a temperature (starts to sizzle), join sole flour.
  • Cook them for 3 / 5 minutes (depending on size) per side and turn taking care, if they are small, not to break them. NB: Use a scoop to this operation.
  • Le sole They are ready, when they are golden brown.
  • Season with salt, drizzle with lemon juice (I use half a lemon for each soleBut you can vary the dose according to personal taste), and sprinkle with parsley.
  • Serve hot immediately sole meuniere accompanying them with the sauce.

Thursday, January 09 2014 00: 00

Eggnog

Zabaglione, a delicious cream alone, accompanied by fruit and biscuits, fillings in cakes! It 'easy to prepare. The doses are indicated and can be obviously increased in proportion to the needs. And 'suitable for preparing sweets intended for adults because it contains Marsala wine in other recipes .. We will propose alternatives to the use of another type of wine.

difficulties recipe for Preparation cooking Cost
Easy .. people 15 min.
15 min. € 3

What is needed
Ingredient Quantity
eggs n. 3
sugar 3 tablespoons
marsala 3 half shells

Preparation

  • Break the eggs, separating the yolks from the whites. NB For preparaione use only the yolks.
  • Add the sugar to the yolks and mix with a whisk until they are puffy and fluffy.
  • Also add the Marsala and mix. We adjust the amount of marsala using half eggshell. Each yolk corresponds half shell
  • Stir with a whisk until the mixture is whitish.

cooking

  • Place the container with the mixture of egg, sugar and Marsala on a second larger container filled with water on the fire place for cooking in a water bath.
  • Continually work the mixture with a whisk until you get a dense and velvety cream.
  • Take care that water does not reach the container on the fire, tipping the container in which we prepare the eggnog.
  • Once the eggnog has thickened, remove from heat and allow to cool.
  • So make use of it or as a base for other recipes.
Wednesday, January 08 2014 00: 00

Spaghetti with anchovies and breadcrumbs

Spaghetti with anchovies and breadcrumbs: a recipe Ligurian cuisine. I dare say a beneficial recipe, since it is collected in the book "Research in the Kitchen", made by the Coordinators Telethon to help finance scientific research. In particular, thanks to Albertina, Mara and Gianni representing so well the sweetness and determination of Liguria. Prepare it really is that simple, and it is a very tasty dish.

What is needed
Ingredient Quantity
spaghetti gr. 320
anchovy fillets gr. 80
bread crumbs gr. 80 -100
garlic 1 clove
parsley 1 forelock
salt, extra virgin olive oil qb

Preparation

  • Peel the garlic.
  • Wash and chop the parsley.
  • Drain the anchovies from the oil and pat with paper towels. The net weight will be gr. 80 around. Obviously for a "very strong" taste you can increase to about 100 grams.
  • For the rest, it is a very fast gravy, must be prepared as it bakes the dough.

cooking

  • Heat up a pan with water for cooking pasta.
  • When the water boils, add salt and toss the pasta.
  • While pasta is cooking, put plenty of 'oil in a large frying pan and fry the garlic.
  • Chop the anchovy fillets and add the oil.
  • Cook them a minute and turn off. Remove the garlic clove.
  • Fill the second large pan a little oil and breadcrumbs and toast. Add also a part of the chopped parsley to flavor the bread crumbs. As soon as it is roasted remove from heat and transfer to a bowl to avoid the heat of the pan will continue to cook the breadcrumbs at the risk of burning it.
  • Drain the spaghetti and add to the pan with the oil and anchovies. Turn on the heat and let thicken.
  • Add the breadcrumbs and the remaining parsley and serve.
Monday, January 06 2014 00: 00

Salt cod with leeks

The Cod with Leeks is a typical Tuscan preparation. Simple and fast, it allows in a few minutes to bring to the table a great classic and make a great impression !! Obviously you need to like the taste of salt cod that is what the leeks, since the recipe that we propose does not use d tomato and therefore particularly enhances the flavor of the two basic ingredients.

difficulties recipe for Preparation cooking Cost
Easy 4 people 15 min.
15 min. € 10

What is needed
Ingredient Quantity
dried cod soaked gr. 600
leeks n. 3 - 4
White wine 1 glass
pepper, butter, extra virgin olive oil qb

Preparation

  • Clean leeks the green part and of the outer leaf. Wash and cut into thin slices.
  • dissect cod in rather big pieces and dry them with paper towels.

cooking

  • Place in a large pan some oil and a bit of butter.
  • When hot, add the leeks cut and let simmer, covered, over low heat for about ten minutes.
  • Add the pieces of cod poggiandoli the skin side, Season with pepper. NB: do not put salt because the cod generally it is very tasty and you are likely to get a dish too salty.
  • Deglaze with the white wine and cook for another 5 minutes covered, moving from time to time spare cod with a wooden spoon, being careful not to break them.
  • Serve the cod with leeks accompanied by a good hot polenta.

Tuesday, December 31 2013 00: 00

Passatelli

In Romagna, it is tradition, prepare a good broth and dip a simple pasta, but yummy: born so Passatelli in Brodo. A classic of the winter holidays. Now it has become customary to prepare them also dry, seasoned with vegetable sauces or with fish. But to really respect the tradition we must consume in broth! The stock, however, must be buonissimo.Sono really worth a try and the children, love them ...

What is needed
Ingredient Quantity
broth 4 bowls
fresh breadcrumbs gr. 100
Parmesan cheese gr. 100
stracchino gr. 60
flour 2 tablespoons
eggs n. 2
lemon n. 1 / 2
nutmeg n. 1 / 2
sale qb

Preparation

  • Grate the parmesan. The ideal is to use a cheese not too seasoned.
  • In a large bowl put the breadcrumbs (fresh and made from hard cheese bread).
  • Add the grated Parmesan cheese (in amount equal to breadcrumb) and flour.
  • Grate the nutmeg and the lemon zest. Add a pinch of salt and mix well.
  • Make a well in the center, break your eggs and add the soft cheese.
  • Stir well to mix all ingredients until the mixture is homogeneous, smooth and consistent.
  • Try to make sure the taste is balanced and does not know required the addition of salt.
  • Allow this mixture to rest for half an hour. NB: we must avoid dough is too hard because, once left to rest tends to harden and may be too difficult to work with.

cooking

  • Just before serving, put on fire the pot with the broth and bring to a boil.
  • Divide the dough into balls 3- 4.
  • When the broth boils, place the pan tool for passatelli and put inside a ball of dough. Push with your hand to make passatelli, so products fall directly in the broth.
  • Continue putting the other balls, one by one, until exhausting the dough.
  • Cook for a couple of minutes from the resumption of the boil.
  • Extinguish the fire. Let stand 5 minutes and serve.
Friday, December 27 2013 00: 00

Flan Cauliflower

Cauliflower flan: a different way to enjoy this winter vegetables sometimes poorly appreciated. This way of presenting it, makes it suitable as an appetizer and / or snacks for a buffet. Just cook it in molds mono-portion. In addition, like all "disguised" vegetable, you can please even the youngest!

What is needed
Ingredient Quantity
boiled cauliflower gr. 500
sausage n. 2
leek n. 1 / 2
grated Parmesan cheese gr. 70
eggs n. 3
nutmeg n. 1 / 2
bechamel ml. 300
salt, pepper, extra virgin olive oil qb

Preparation

  • Clean and wash the leek. Cut it into rounds.
  • Strip and break sausage with a fork ..
  • Put the sausage to fry in a pan.
  • When browned, place it in a bowl, using a slotted spoon.
  • Put a little oil in the pan where it was browned sausage and let simmer the leeks for a few minutes.
  • Add the florets cauliflower boiled (NB: When Boil the cauliflower, it is good not to overcook, but leave a little crunchy).
  • Salt and pepper and mix well so as to flavor the cauliflower.
  • Transfer the cauliflower in the bowl with the sausage and let cool.

cooking

  • Light the 170 ° oven.
  • Break the three eggs.
  • Stir in the egg yolks to bechamel and mix.
  • Beat the egg whites until stiff.
  • Resume bowl with cauliflower and sausage and mash the cauliflower tops with a fork. NB: If you want you can also mix all together until creamy. Personally I prefer to chop with a fork because I like to get a more granular compound.
  • Add the grated Parmesan and the grated nutmeg and mix well.
  • Combine this mixture with that of sauce and eggs and mix.
  • Also incorporate the egg whites, stirring gently from bottom to each other not to dismantle them.
  • Coat a loaf pan with parchment paper wet and squeezed.
  • Fill it with the mixture, level and bake.
  • Cook for 45-50 minutes.
  • serve warm

Tips and tricks

1. An alternative to using parchment paper, you can prepare the buttering mold and covering it with breadcrumbs.

2. You can use the portion molds to bake in a water bath in the oven at 170 45 ° minutes.

Sunday, January 05 2014 00: 00

roast rabbit to the pan

roast rabbit: my mom always prepared for Sunday lunch. Practically it was not Sunday unless you were eating cappelletti (or passatelli) or baked pasta and rabbit. To some it may seem strange to eat it, but for us in the Romagna it was, and is, very normal. I roast cooking, but bake it in the pan to keep it softer. Of course you can do it in the oven. The important thing is to cook it slowly, because even if the pieces are not too big, it should be good cook, like all roasts. This dish is dedicated to Carla (my second mother) who cooks the most delicious rabbit I've ever eaten: it could challenge the best restaurants! And for her, that is a sorceress of the oven, the rabbit, after browned fried, must necessarily be baked.

What is needed
Ingredient Quantity
rabbit n. 1 (kg. 1,59
rosemary n. 2 3-branches
sage some leaves
thyme n-2 sprigs
garlic 2- 3 cloves
laurel 4- 5 leaves
juniper berries n. 10
lemon n. 1
White wine n. 1 glass
vinegar qb
salt, pepper, extra virgin olive oil qb

Preparation

  • Wash the rabbit. Let it soak for a few hours at least.
  • At this point, change the water and let it soak in a solution of water and vinegar for another half hour. Put some vinegar in the water helps the rabbit to lose that taste sometimes a bit strong (we call wild) that may have, especially if we bought the rabbit from the farmer.
  • cut the rabbit pieces (I have to get 10-12) and wash again thoroughly under running water. NB: of course, instead of the rabbit full, we may have bought the rabbit into pieces. This, indeed, can help, if we are not expert in the cut. Also in this case we repeat the same procedure of soaking and washing.
  • Once washed, put in a colander to drain for a few minutes.
  • Transfer to a pan containing it in a single layer and put it on the fire without seasoning. Allow it to warm up for a minute. The rabbit must not be colored or brown, but emit only water that contains excess. This transaction helps rid the rabbit any aromas too bright meat.
  • Wash all the herbs and peel the garlic cloves.
  • Chop rosemary, sage, thyme and garlic.
  • transfer the rabbit in a bowl and sprinkle generously with the prepared mince (abound with the aromas).
  • Add salt and pepper and drizzle with olive oil and very well a spruzzata of lemon juice.
  • Add the bay leaves and slightly crushed juniper berries.

cooking

  • resume rabbit after he rested (The minimum time is: prepare the evening to cook it the next morning, or prepare it in the morning to cook in the evening, but if you have time you can let it rest even more: eg. prepare it the night before to the one in which it will cook ).
  • Transfer in a wide pan thick-bottomed, which can contain it comfortably in a single layer (the meat should have room to be turned) with all the spices and seasoning.
  • Put it on the stove over high heat and brown on all sides.
  • Deglaze with a glass of white wine (or if you prefer a glass of beer) and once evaporated reduce heat and continue cooking for at least 90 minutes, keeping the soft bottom with the addition of hot water. Turn occasionally basting with a little lemon juice.
  • Be careful not to dry out the meat.
  • Alternatively, after browning, put in the oven at 160-170 ° and bake for the same time, turning and wetting the roast rabbit as indicated in the recipe.
  • Servireil roast rabbit to the pan hot. It 'very good with a side of baked potatoes.
Sunday, December 29 2013 09: 25

Baked potatoes

The Roast Potatoes are the classic accompaniment to the roast side dish. Always remember lunch at home mom Sunday where, after a good lasagna, stands a tray with a mixture of tasty roast meat with potatoes alongside. The potato is the vegetable that appeals to everyone from children to the elderly. For this we have to know how to cook. The oven is easy, though, to have a good balance, we have to learn how to cook it well: crispy but soft inside, greasy at the right point and well seasoned with herbs.

What is needed
Ingredient Quantity
yellow potatoes kg. 1
sage 1 bunch
rosemary 3-4 sprigs
thyme 2-3 sprigs
garlic 2- 3 cloves
salt, pepper, extra virgin olive oil qb

Preparation

  • Peel the potatoes and wash under running water.
  • Cut into longitudinal slices of 1 / 2 cm thick.
  • Allow them to soak in water for a few minutes.
  • Wash sage, thyme and rosemary and finely chop them with the crescent.
  • Peel a few cloves of garlic and cut each into two pieces.

cooking

  • Light the 180 ° oven.
  • Drain the potatoes and season with salt, pepper and oil abbonante.
  • Wet and wring out a sheet of parchment paper and place it on a baking tray.
  • Place over the potatoes in a single layer. NB: without overlapping, all the potatoes cook evenly. If you must use 2 dripping pans.
  • Add a few cloves of garlic, a glass of water and bake.
  • After ten minutes remove the drip pan and turn each potato using a caliper. Add hot water if they are too dry. The addition of water serves to maintain the interior of the soft potatoes and to prevent burning or drying out.
  • After another minute 10 turn them back over the potatoes and sprinkle half the chopped herbs.
  • Continue to cook this way: turning the slices of potato and also sprinkle the other side with the chopped herbs. Continue flushing with water if necessary.
  • During the last 5-10 minutes of cooking does not soak more potatoes to make in order to form a crispy crust. Obviously the cooking time is a function of the furnace used. Sure it does not dry out too much.
  • Serve hot.
Sunday, January 12 2014 00: 00

Chicken liver crostini

Croutons of livers are cooked always in my family. For Christmas, Easter, birthdays, ..... almost every day of celebration! He made my grandmother, then my mom made them and my aunts, and after I started them to prepare myself. They are "our" Crostini Toscani although it is not the original recipe, but it is the reworking that is done in that piece of Tuscan Romagna where I grew up. Or rather I should say that is the reworking that I do as those of my mother were different, and those of my aunt several more ..... I like that. If you want to try them. It 'a recipe a bit long, but not difficult.

What is needed
Ingredient Quantity
chicken livers gr. 500
celery n. 1 coast
carrot n. 1-2
onion n. 1
sage 3-4 bunches
salted capers 2 tablespoons
anchovy paste 1 spoon
mayonnaise qb
lemon 1 / 2
extra virgin olive oil qb
Tuscan bread Kg. 1

Preparation

  • Clean livers eliminating fat parts and nerves.
  • Soak livers for half an hour.
  • Wash them several times under running water.
  • Clean and wash celery, carrot and onion.
  • Make them into large pieces and cut them separate.
  • Thoroughly rinse the capers under running water to remove the salt.
  • Squeeze the juice of half lemon.
  • Clean and wash the sage. NB: This preparation requires the use of a lot of, fragrant sage which is the ingredient that matches very well to fegatelli. Therefore abound!

cooking

  • In a pan put some oil and celery and carrot.
  • In a second pan, put another drop of oil and livers with two or three pieces of onion.
  • Heat up the pan simultaneously with livers and the one with the smells. In the latter, a few minutes later, when celery and carrot are a bit browned. add the onion.
  • Sauté odors and sepgnere.
  • Do even cook livers. NB: do not add salt. Gradually you will collect the water produced by fegatielli in baking.
  • Almost cooked (serve about 45 minutes on low heat) add sage and stir.
  • After two minutes add the browned smells and continue cooking with other 5-6 minutes.
  • Stir often to prevent the preparation attacks.
  • Turn off the heat and chop the capers with the crescent with livers (Also chop the herbs and sage). This is done by putting the contents of teganme on chopping and adding capers. NB: There are those who blend it all with a mixer. I personally like a preparation not too creamy, but in which the pieces are easily distinguishable: for this use the crescent.
  • Put the mixture into the pan, finely chopped (We can use the same pan in which we baked fegatelli). Add the anchovy paste and plenty of oil and bring back the fire.
  • 2 minutes and turn off heat.
  • Then add the mayonnaise. NB: just a tablespoon or two. The amount depends on personal taste. It 'clear that this dampens much the flavor ingredient. Use more or less depending on the fact that there is a compound more or less delicate.
  • Mix well and finish with the lemon juice.
  • Prepare the base of toast cut into slices Tuscan bread and make toast in the oven.
  • Add the mixture of livers and mettiano few seconds under the broiler.
  • Serve piping hot chicken liver crostini.

Thursday, December 26 2013 00: 00

Crostini with black cabbage

kale crostini: a typical recipe of the Tuscan tradition. Simple to prepare, they are ideal to open energetic dinner tradition. The cabbage is delicious and tasty even alone; enriched with bacon definitely has an edge!

What is needed
Ingredient Quantity
cabbage black n. 1
bacon (thin slices) gr. 150
Tuscan bread 8 slices
salt, pepper, extra virgin olive oil qb

Preparation

  • Remove the leaves from cabbage black, Wash and remove the white central coast using a sharp knife. NB: For this preparation using only the dark side of the leaves.
  • Taglate the bacon into small pieces.

cooking

  • Boil a saucepan with plenty of water.
  • Salt the water and boil the leaves cabbage black for about 15-20 minutes (The leaves should remain quite crunchy).
  • Drain the leaves cabbage, And cut into small pieces coarsely. Do not discard the cooking water.
  • Put some oil in a large skillet add the cabbage black and continue cooking for 4-5 minutes. In this way, the cabbage lose excess water and insaporirà.
  • Add the pieces of bacon and cook another few minutes. Be sure to keep the soft compound adding cooking water cabbage.
  • pepper adjust.
  • Prepare croutons in the meantime: Lay the bread slices on a baking tray and roast them in the oven.
  • Arrange on each slice a part of cabbage (With the liquid part, produced by water cooking added, which will help to soak the bread)), and complete with a dribble of olive oil.
  • The kale crostini are ready to be served as the Tuscan tradition!

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SIDE DISHES