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SECOND MEAT
Roberta Bevoni

Roberta Bevoni

Monday, April 14 2014 00: 00

candy puff pastry with ham

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.

Fillets of plaice with datterini tomatoes: a second of a unique simplicity and easy to prepare. Typically the fillets of plaice (or perch, and even the cod fillets, ...) are appreciated by the children, but also like the elderly and I guarantee that if you follow this recipe will appeal to adults too. We used fillets of plaice and since it is not a saporittissimo fish, we have enhanced the flavor with garlic and parsley and especially with the sweetness of the tomatoes datterini. A simple, fast and inexpensive way to transform it into a non-trivial dish!

difficulties recipe for Preparation cooking Cost
Easy 4 people 10 min. + Rip.
10 min. € 7-8

What is needed
Ingredient Quantity
fillets of plaice (or perch or cod fish) gr. 600
parsley 1 forelock
garlic n. 1
lemon n. 1 / 2
datterini tomatoes gr. 200
salt, pepper, extra virgin olive oil qb

Preparation

  • wash fillets of plaice and pat with paper towels.
  • Put them in a rather large pot that can hold the fillets in a single layer and sprinkle with a little oil and the juice of lemon.
  • Let them sit for a half hour.
  • Clean and wash the parsley.
  • Peel l 'garlic.
  • Make finely chopped garlic and parsley.
  • Lthe stingy datterini tomatoes and cut, one by one, in half (in this wither way better and release a good sauce).

cooking

  • Put to heat some oil in a large skillet.
  • Add the chopped garlic and parsley datterini and cherry tomatoes.
  • Lower the heat so as to soften the datterini tomatoes. Stir occasionally with a wooden spoon.
  • hen the tomatoes you sarnna a bit "mushy" and you should have a rosé sauce, add the fillets of plaice.
  • Bake for 5-6 minutes, stirring gently to avoid breaking them, with a scoop.
  • Season with salt and pepper and farcuocere another minute.
  • You can serve Fillets of plaice with cherry tomatoes datterini with salad and carrots.

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, April 04 2014 00: 00

Tripe alla parmigiana

Here is the recipe for tripe alla parmigiana: a rich and tasty dish handed down by poor Emilia Romagna tradition (tripe is considered a "poor" because food comes from offal, or by the less noble parts of calves) .In fact today as all the rediscovered dishes from regional traditions, is widely considered a real delicacy and is quite elaborate. In the past it was sold tripe in nature requiring a long cooking and a great cleaning to remove impurities. Today the use of pre-cooked tripe greatly facilitates the task. In the recipe tripe alla parmigiana we propose tripe is browned in chopped celery, carrot and onion and brought to cooking with tomato sauce and meat broth. He must cook over low heat for at least 2 hours until it becomes tender. Just before serving is sprinkled with parmesan. And 'excellent it served with slices of toasted bread.

What is needed
Ingredient Quantity
pre-cooked beef tripe kg. 1
celery 2 coasts
carrots n.2
onions n.2
garlic 1 clove
laurel 4-5 leaves
Red wine 1 glass
tomato puree gr. 300
grated Parmesan cheese gr. 150
salt. pepper. extra virgin olive oil qb
beef broth qb

Preparation

  • Clean and wash celery, carrot e onion and chop finely.
  • Strip l 'garlic.
  • Wash the leaves d 'laurel.
  • Rinse for a few times the pre-cooked tripe under running water.
  • Cut into strips. NB: If you use the pre-cooked tripe sold in supermarkets we find it already cut.

cooking

  • Put some oil in a pan with high sides.
  • Scaldae and add the chopped celery, carrot and cipolla and the garlic clove.
  • Sauté for 5-6 minutes.
  • add Tripe and bay leaf and cook for about half an hour by wetting with a little broth.
  • Blend with the Red wine.
  • Add the tomato sauce and cover with plenty of broth (NB: As an alternative you can use lukewarm water).
  • Bake for at least 2 hours wetting, if necessary, with additional broth.
  • The tripe is cooked over low heat and when it is ready, pointing with a fork, is tender.
  • Serivre the Tripe alla parmigiana hot sprinkle with plenty parmesan grated.
Thursday, April 03 2014 00: 00

pork liver in the network

The pork liver is a common ingredient in popular Italian cuisine, was born as poor and recovery plate. The best known are the recipes pork livers and livers Tuscan Roman. There are two things in common: the pork liver and network or mesh (anatomically is the peritoneum), change the type of cooking (in the oven or in a pan / pan) and spices used. My recipe for pork liver in the network is a simple and fast that you can cook it in a pan or grilled.

What is needed
Ingredient Quantity
Pig liver gr. 750
Network of pork gr. 300 / 350
Laurel qb
Sale qb
pepper qb
Extra Virgin Olive Oil qb
Lemon 1/4

Preparation

  • cut the pork liver into slices about one centimeter thick (avoid if you buy pork liver already sliced, but you're guaranteed to have uniform slices) .
  • Dip the Pork Network acidulated warm water with a few drops of vinegar or lemon juice. This serves to soften and avoid breakage.
  • Wash and dry a lot of how many bay leaves are the slices pork liver.
  • Spread the network on a cutting board.
  • Resting a liver slice on the net and cut the netting leaving enough to avvogere the slice.
  • Lay the bay leaf on slice pork liver.
  • Add salt and pepper according to your taste.
  • Close bag by wrapping the net around the slice pork liver. If you do not get a perfect closure can support it with a toothpick or increase the size of the network.
  • Repeat for the other slices.

cooking

  • Heat the extra virgin olive oil in a large skillet.
  • Put the slices in the pan and cook over high heat.
  • Le liver slices pork will be cooked when the liver color becomes darker and decided and the thicker parts of the mesh start brunirsi.

variants

  • You can also prepare the skewers cutting into pieces of pork liver and intervallarli with the bay leaves.
  • In the Tuscan classic version on the skewer it is made from fennel sprigs, in other cases by laurel.
  • Some recipes include marinated with herbs, especially fennel, sage, rosemary.
  • Others use butter instead of oil.
  • They can be cooked in a pan, but also in the pan in the oven or grill.
  • In Tuscany, in Valdarno, using grind the liver together with other meat and cook it and store it in lard.
Tuesday, April 01 2014 00: 00

Sandwiches with tuna, eggs and tomatoes

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

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.

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, March 26 2014 17: 37

piadina with mascarpone and nutella

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: the result is an unusual dessert with a neutral base and an extra-sweet tooth filling. The mascarpone union, macaroons, and pear, combined with nutella make this cake a delicacy much appreciated even by children.

What is needed
Ingredient Quantity
thin flatbread (Riccione type) n. 2
mascarpone cheese gr. 200
Nutella n. 4- 6 tablespoons
sugar n. 2 tablespoons
Amaretti biscuits n. 8
abbot pears n. 1

Preparation

  • Add the sugar to the mascarpone cheese and mix well.
  • add Amaretti biscuits crumbled and implement a mascarpone cream.
  • peel pear and cut into small cubes.

cooking

  • Put to warm to warm the text piadina. NB: If you do not have the text you can use a non-stick pan.
  • heat a piadina from both sides.
  • Remove the piadina from heat and cover with a half mascarpone cream, Leaving a small border discovered. add pear diced.
  • Spreads, on the other half of piadina Nutella.
  • roll the piadina on itself, starting from the edge laciato discovered, forming a roll.
  • Flatten the roll with a spatula.
  • Prepare so too the other piadina.
  • serve the roll piadina cone mascarpone and nutella divided in two parts.

Wednesday, March 26 2014 17: 28

piadina with ham, cheese and mushrooms

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.
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DISHES WITH MEAT