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Roberta Bevoni

Roberta Bevoni

Thursday, October 10 2013 16: 54

Venetian liver

Venetian liver: a great classic, a traditional recipe that is cooked in Italy! 2 enough ingredients (as long as good quality) and you get a superb dish. And if we prepare it in the cold season and we accompany him with polenta, we undoubtedly look great !!

What is needed
Ingredient Quantity
calf liver gr. 500
white onions n. 4
butter gr. 30
White wine 1 / 2 glass
flour qb
salt, pepper, extra virgin olive oil qb


  • Soak liver for half an hour.
  • wash it thoroughly several times under running water.
  • depriving liver the skins (to prevent it from curling) and cut it into strips.
  • Wash it again under running water and put it to drain for you to lose the remaining water.
  • Peel the onions, wash them and slice them thinly.


  • Put a little olive oil and butter in a large skillet.
  • Turn on the heat and when the butter is melted, add the sliced ​​onions.
  • Cook them over a low drone for about 20-25 minutes. At the end of cooking salt and pepper.
  • Transfer the onions in a bowl with the help of a skimmer.
  • resume liver. Dry, dry with absorbent kitchen paper and flour it. NB: Flour is not mandatory, only serves to keep the liver softer and bind the sauce.
  • Put on the heat the pan where the onions adding, if necessary, even a little 'oil have been cooked.
  • Add the liver floured and jump over high heat for 5-6 minutes. NB: The cooking should be fast to prevent the liver hardens.
  • At the end, add salt and pepper. NB: Salt is put at the end, because it dehydrates the liver and it makes it more tough and stringy.
  • Put the onions in the pan and mix well.
  • Pour the white wine and let evaporate.
  • Cook a few more minutes, stirring. Turn off the heat and serve Venetian liver.

Tips and tricks

1 - It 'good to immediately consume the Venetian liver. If we wanted to propose a result, heating it, we risk much harden the liver.

2 - If a few tablespoons can be added during the rapid liver cooking preparation is too dry, the broth.

3 - The classic accompaniment for this traditional dish is served with polenta, also cooked before, left to harden and cut into slices bake or grill.

4 - You can add cooked, chopped parsley.
Friday, September 20 2013 19: 55

Intortata cream

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 me has found, above all else, the memory of a very delicate cream. It 'a very easy recipe, made with few ingredients, but which gives a very unique result: a cake made of three different textures. The consistency of the base is similar to that of a pudding hard, at the center a delicious cream and, at the surface, a very similar layer to the paradise cake. To try...

What is needed
Ingredient Quantity
eggs n. 4
butter gr. 125
flour gr. 120
granulated sugar gr. 150
vanillin 1 sachet
water 1 spoon
milk ml. 500
icing sugar qb
sale 1 pinch


  • Remove the eggs from the refrigerator and leave them at room temperature.
  • Melt the butter in a double boiler or in the microwave and let raffreddarre.
  • Heat milk.
  • Turn the oven in static mode to 160 °.
  • Break the eggs and separate the yolks from the whites.
  • Beat the egg yolks with the sugar using an electric mixer.
  • Once you obtained a compound light and fluffy, add the melted butter, stirring constantly.
  • Add water and warm milk again using the electric mixer.
  • Sift the flour with the vanilla and a pinch of salt (if instead we prefer to use a vanilla bean, you should add it when we heat the milk).
  • Stir in the flour, a little at a time, to the egg, sugar and milk.
  • We need to get some kind of rather fluid batter.
  • Whisk the egg whites and add them to the batter, gently, not to dismantle them, using a spatula that will move from bottom to top.


  • Line a square baking pan cm. X 20 20 with parchment paper wet and squeezed. The pan must have these dimensions to obtain a Magic Cake the correct height with the three well proportioned textures.
  • Pour the batter into the pan and bake for 60 minutes. Do not worry if the dough will seem too liquid to solidify. After an hour or so, Magic Cake He has reached the right consistency and the surface will look golden.
  • Remove from oven and let cool.
  • When the Magic Cake is cold wrap the pan with plastic wrap and let rest in refrigerator for at least two hours.
  • Remove the cake from the mold magical, cut it into squares and sprinkle with icing sugar to taste.

dell'Azdora tips

You can serve the Magic Cake placing each quadrotto of paper cups of the correct size paper. This will appear as trick-portion, a kind of very tempting pasta.

The cake can also store a few days. The important thing is to keep it in the refrigerator. It will remain so soft at the right point and cold (a bit like a cold cream).

Friday, September 20 2013 00: 00

Eggplant parmigiana enriched

The eggplant parmigiana is a true classic of the Italian culinary tradition! Today we prepare a Eggplant Parmigiana enriched with the addition of ham and mozzarella. In this way we can consider the dish a second major, or a single dish. Combining it with a light appetizer, we already have a full menu.

What is needed
Ingredient Quantity
eggplant n. 3
tomato puree ml. 350
baked ham gr. 150
mozzarella cheese gr. 150
Parmesan cheese gr. 60
Origan qb
basil 10 leaves
salt, pepper, oil qb
flour qb


  • Tick ​​and wash eggplant. Cut into slices not too thick. You can utilizzre eggplant It is round than long. In both cases, cut in the longitudinal direction.
  • Arrange them on a plate and season with salt. Let stand 20 minutes for you to lose the vegetation water. NB: this operation also has the intent to remove any bitter taste of aubergine. For many it is not a necessary step because the eggplant They are no longer love, but we prefer to follow this process to avoid surprises.
  • Put to heat a little oil in a pan. Add the tomato puree, salt, pepper, oregano. Cover with about 300 ml. of water and leave to simmer for 15 minutes.
  • I spent the rest 20 minutes, drain the slices of aubergineLightly flour them and fry in vegetable oil.
  • Cut the ham into small pieces.
  • cut the aubergine a rather small cubes.
  • Wash the basil.


  • Place in the bottom of a baking dish (we use a square pan cm. X 23 23) some past and start composing the layers.
  • Cover with a layer of eggplant. Add the ham into cubes, the mozzarella, the tomato puree, a few basil leaves chopped and a generous handful of grated Parmesan cheese.
  • Continue with other layers made according to this order, until all the ingredients (we must finish with parmesan).
  • Bake in a convection oven for 170 ° for about twenty minutes.
  • After this time, remove the pan from the oven and let it rest 5 minutes before serving.
  • The eggplant Parmigiana is a second rich and a single dish.

Thursday, September 19 2013 22: 38

savory strudel with peppers and sausage

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


  • 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.


  • 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

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


  • 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.


  • 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, September 13 2013 22: 28

Crackers with Philadelphia and Pere

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


  • 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.

Friday, September 13 2013 13: 32

Sea bass in salt

The sea bass in salt is one of the great classics of seafood. This recipe allows you to enjoy all the taste of its fish, is quick and easy. The sea bass should be fresh and of medium size. Cooking salt is excellent even with other types of sea bass like fish such as sea bream, sea bass or red snapper. Enjoyed with a little olive oil with raw is perfect, but if you want to cure elegantly preparation can be creative playing on the colors of sauces and side dishes.

What is needed
Ingredient Quantity
Sea bass (400-600 gr.) 1
Sale Grosso 1 kg.
Rosemary 1 sprig
Lemon 2 cloves
EV, or oil. QB


  • wash thoroughly under running water branzino both externally and internally (the evisceration is usually performed by the fishmonger), in the case of a fish normally caught evisceratelo directly practicing quite a long cut open the belly of the fish well.
  • Absolutely not the scaly branzinoOtherwise rsichiate that the salt penetrates altering the taste of the meat.
  • Place in the belly of branzino the sprig of rosemary and one or two slices of lemon. At your discretion, you can integrate the rosemary with other herbs such as thyme, sage or tarragon, but I suggest, if you like the aroma of preparing a vinaigrette to dress the branzino instead the plate to put too many things in the fish or dispersing it in vain sale.
  • Pour a little ' sale in the bottom of a baking pan so as to obtain a homogeneous state. If you prefer you can put on the bottom of the parchment paper to prevent fouling and easier washing.
  • Place the branzino on this layer sale, Then use sale Remaining to completely cover branzino.
  • I used an old pan that fit the size of the branzino, if the branzino It was too big for the trays / oven dishes in your home use the drip pan with the though foresight to cover it with baking paper.


  • Place everything in a preheated oven at 180 degrees
  • Cook for about half an hour, depending on the size of the fish and the temperature used, I prefer 180 degree and a longer stay in the area, but working 200 degree you can safely shorten the time.
  • gently break the crust, then fillet and Serve and drizzle with extra virgin olive oil quality


If you make this dish for a dinner with guests must enrich the presentation. A simple, quick and good effect is to garnish the sea bass steak with the green of an aromatic oil and lemon mince, and the yellow one spumino mayonnaise. You can then enrich the dish with a little pile of salt used in cooking.

Wednesday, September 11 2013 07: 16


Panzanella is a real traditional dish from Florence, has spread throughout Tuscany since the beginning dell'800. It 'a summer dish, poor and humble, that does not require cooking. Its origin is rural: this dish was consumed in the fields by those who, for work, remained outside the house all day. It 'a pact made with bread, but only Tuscan bread (bland). The bread must be stale: panzanella is therefore also a useful recovery plate. Initially, only dressed with red onion, over time has seen the addition of tomatoes, cucumbers, basil. It is understood that, just because it is a well recovery dish, is my habit to enrich it with capers, olives, tuna, .... or whatever else we find available in the pantry. We move away from the traditional recipe, with a quick recipe, but we get a personalized taste.

What is needed
Ingredient Quantity
stale Tuscan bread 8 slices
ripe tomatoes n. 4
cucumbers n. 2
red onions n. 1
basil 1 bunch
d wine vinegar 1 / 2 glass
salt, pepper, extra virgin olive oil qb


  • Peel and wash the onion.
  • Wash tomatoes and cut them into small pieces removing the seeds.
  • Gather the tomatoes in a bowl toss with a little salt and oil. Stir and leave to marinate for half an hour so that pomdori release some liquid.
  • Peel the cucumber and cut even this thin rounds.
  • Take the slices of stale bread and matterle in a covered pot of water and 2 tablespoons of vinegar. NB: The bread can be, or not to be deprived of the crust. Personally I prefer to keep the crust.
  • When the bread is soaked (but not "undone"), drain and eventually squeeze, if it eccessivamene soaked, to remove a bit of water and vinegar.
  • In a large bowl, which will contain all prepoarazione, chop the bread.
  • Cover it with tomatoes left to marinate.
  • Then a layer of cucumbers and complete with onion (drained from the water).
  • Wash the basil leaves and sezzettarle preparedness.
  • Season with salt, pepper and abbondane olive oil and stir to mix the ingredients well.
  • Refrigerate for at least an hour and remove only the momentoservire. And 'in fact a dish best eaten cold.
Tuesday, September 10 2013 16: 51

Caprese salad

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


  • 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.
Wednesday, September 04 2013 11: 50

Bolognese sauce

The Bolognese Sauce is perhaps the most classic. Also known abroad where they are, in restaurants, improbable pasta dishes served with this sauce. It is not difficult to prepare, but the cooking is really long. So if you want to delight your loved ones with a tasty dish of lasagne, tagliatelle, garganelli, .... armed with holy patience and take half a day in advance to prepare.

What is needed
Ingredient Quantity
bacon, chopped gr. 100
lean beef gr. 400
lean pork gr. 200
fresh pork sausage n. 2
tomato puree gr. 400
onion n. 1
celery n. 1
carrot n. 1
Red wine 1 glass
laurel 4 leaves
tomato concentrate 1 spoon
salt, pepper, extra virgin olive oil qb


  • Use good lean beef and pork. Ask the necessary crush large butcher, or one time.
  • Wash celery and carrot and chop them with the crescent or a mixer. (Personally I let the carrot is not troopo end because I like to recognize the pieces once the sauce is ready. It 'still a matter of taste).
  • Peel and wash the onion and chop this also holding it distinct from the other mince.
  • Remove the sausage and crumble. NOTE: This operation is achieved by placing the stripped sausage in a bowl and ", flake" with a fochetta (ie passing the tines of fork sausage in the dough).


  • Heat up (use a stove small to medium size) a pan with high sides with a little oil and the chopped bacon.
  • Warm up and add the chopped celery and carrot doing dry on medium heat.
  • When carrot and celery have browned, add the chopped onion, stir and continue to cook by the onion. (NB: 'My abidutine sauté the chopped by following these two passsaggi for if the carrot has bigger pieces, putting it all together you are likely to burn the onions or otherwise make it dry).
  • After about 15 minutes, add the minced meat and crumbled sausage. Salt (I use salt) and pepper.
  • Brown the meat often turning. The meat should release some liquid. It 'important to always remain a "wet" bit to prevent the browning meat and become too dry. then check the cooking and the amplitude of the cooking flame.
  • Add a glass of red wine and let evaporate.
  • Add the tomato puree, and concentrated. NB: pay close attention to quantia of pureed tomatoes added. The amount marked in the recipe is infattti an overall guideline. The past should be added slowly, stirring with a wooden spoon to mix it with ground beef. The good of a bygone quantia is the one that gives the sauce the aspect that you must take once completed cooking. And 'in fact the meat that somehow absorbs the right amount of passed and we report the correct dose.
  • Add the bay leaves, and a quantity of water similar to quantia to pass used.
  • Cover the saucepan and bring to a boil. Then lower the heat to low. The sauce must simmer softly on a small fire for at least 4 hours.
  • Stir from time to time and when the ragout has reached the desired consistency, turn off the heat.

Tips and advice dell'Azdora

There are many versions of the Bolognese Sauce. The nearest to the tradition provides the use of pulp folder or capolombo or chuck of beef and 1 / 2 glass of milk to be added shortly before kill off the cooking.

One of the variants provides simultaneous cooking of chopped vegetables with minced meat.

The oldest version of the Bolognese sauce involved the use of concentrated only (so no past or fresh tomatoes) and the addition of a lot of milk that had to cover all the meat.

The permissible variations primarily consist of dog types to be used. Following accredited 4 alternatives.

1. lean beef and veal

2. Chopped pork, veal or beef, chicken breast.

3. Only lean beef.

4. Chopped pork, beef and 100 grams of chicken livers.

It must be added that, or for the ingredients or to the way of preparing it, each ragout It is different. The addition of milk after cooking is typical Bolognese, in the other areas of Emilia Romagna does not start.

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