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MEAT FIRST
Roberta Bevoni

Roberta Bevoni

Monday, April 28 2014 08: 13

Lasagna asparagus and bacon

Lasagne asparagus and speck: a first quick meal, but you will make a great impression! Typically you give up to prepare the lasagna because they require a lot of preparation time and are quite elaborate. Instead, just less than one hour (excluding cooking) to prepare this dish. Lasagna (yellow sheet) are seasoned with tasty bacon, mozzarella mozzarella and a very tasty sauce with asparagus. To do before we use rectangles of puff ready, purchased at the supermarket.

What is needed
Ingredient Quantity
egg puff 8-10 rectangles
bacon (thin slices) gr. 120
mozzarella cheese gr. 200
asparagus gr. 500
Parmesan cheese gr. 80
for the sauce
butter gr. 70
flour gr. 70
milk ml. 800
salt, nutmeg qb

Preparation

  • Clean asparagus and eliminate the hard parts.
  • Wash them thoroughly and cut them into small pieces.
  • Put to cook the asparagus with some oil in a large skillet.
  • Season with salt and pepper and cook for 10 minutes bathing with hot water to keep them soft.
  • Turn off the heat and let cool.
  • cut the speck into strips.
  • cut the mozzarella cheese small cubes.
  • grate parmesan.
  • Prepare a sauce rather liquid. For the complete procedure to follow recipes bechamel at the web site (of course according to the doses they are those of this recipe).
  • Chop the asparagus with the crescent and mix them to the sauce.

cooking

  • Boil the sheets in boiling water, drain them, pass them into a bowl full of cold water to stop the cooking, finally, let them dry on a white towel.
  • Put on the bottom of a baking pan a little ' white sauce with asparagus.
  • Make a first layer of lasagne. NB: if we made the dough by hand, we cut rectangles measuring relative to the size of the pan; conversely we proceed to cut the sheets so perfectly vested with the pan.
  • We cover the dough with part of speck, mozzarella cheese and a layer of white sauce with asparagus.
  • Spolverizziamo with the parmesan grated.
  • We continue with successive layers of lasagna, bacon, mozzarella, bechamel sauce and parmesan, until all ingredients are used. They should come 7-8 layers. NB: to divide the ingredients between the layers we have to take care to dosed properly to avoid having inhomogeneous layers, or get to the last layer of lasagna without speck or other ingredients.
  • Bake at 170 20 ° minutes and in any case until the surface is golden.
  • serve the asparagus and bacon lasagne hot.

Thursday, April 24 2014 00: 00

Asparagus with boiled egg mimosa

The recipe Asparagus with eggs mimosa is a change from the classic recipe asparagus with sauce boiled eggs. Eggs and asparagus are always a perfect match. This is a simple recipe that requires attention, I preferred the flavor of asparagus couocendoli steam and I chopped and seasoned boiled eggs to make the sauce mimosa. It 'a recipe longer than boiled asparagus, but with steaming asparagus maintain a nice bright color and all their natural fragrance that fits perfectly with the boiled eggs!

What is needed
Ingredient Quantity
green asparagus gr. 500
eggs n. 4
Extra virgin olive oil qb
Sale qb
black pepper qb
Lemon juice qb

Preparation

  • prepare asparagus eliminiando the hardest part of the stem.
  • Scrape the stem of asparagus for elminare filamentous parts.
  • Wash the asparagus under cool running water.

cooking

  • arrange asparagus on a container for Steam cooking.
  • put eggs causticizing covering them in water in a saucepan and simmer for at least 10 minutes.
  • cook asparagus Steam for 20 / 25 minutes, taste one to check the desired cooking level.
  • Shell the hard-boiled eggs cooled.
  • With a fork, shred the hard-boiled eggs until you get the equivalent of chopped not too coarse.
  • complete the sauce mimosa condendo the chopped eggs with extra virgin olive oil, salt, a pinch of pepper and a few drops of lemon juice.
  • arrange asparagus in serving dish or directly in the serving dishes and season with a pinch of salt and a tablespoon of extra virgin olive oil.
  • Garnish with sauce mimosa according to your taste.
  • Asparagus with boiled eggs mimosa can be consumed both cold and still warm, and be presented either as a starter or as a side dish.

Stridoli noodles with scallions and Romagna Mora pillow: a simple recipe to enjoy a flavored pasta with this grass field. It is fresh egg pasta with a simple sauce, but very refined. The ingredients are all local products: Shallot of Romagna PGI; pillow Mora Romagnola (Slow Food) and stridoli of Galeata. The use of this herb in purity it gives off the most of its distinctive flavor. I suggest you try to cook this dish, so if you have to find sridoli stringoli or as some call silene vulgaris.

What is needed
Ingredient Quantity
fresh noodles with egg gr. 400
shallot n. 2
pillow gr. 130
stridoli gr. 300
Parmesan cheese gr. 100
salt, extra virgin olive oil qb

Preparation

  • Clean stridoli peeling away the leaves and wash them under running water.
  • Clean and chop the shallot.
  • Cut into strips the pillow. NB: When we buy the pillow ask that we be cut into thick slices of a coin.

cooking

  • Heat up a fairly large saucepan filled with water for cooking pasta.
  • Place in a large pan a little oil, the shallot crushed and pillow cut.
  • Cook for a few minutes until the fat of the pillow It has become transparent.
  • add stridoliSeason with salt. Sauté a few minutes, stirring constantly with a wooden spoon. The stridoli release the internal water softening.
  • Extinguish the fire.
  • When the water boils, salt it and throw the tagliolini.
  • Put on heat the pan with the sauce to warm up.
  • Drain the noodles al dente. Plunge into the sauce pan and cook over low heat, even a few seconds, stirring to mix well.
  • Complete with Parmesan cheese grated.
  • Turn off the heat and bring to the table the stridoli noodles with scallions and a selection of tasty bacon directly in the preparation pan.

Thursday, April 17 2014 00: 00

Grilled swordfish

Grilled swordfish: fish from a second major taste, easy, quick recipe to prepare. Of course the swordfish has a particular taste, I would say a bit strong, can not please everyone. Those who are used to consume will find this very light preparation (swordfish is cooked on the grill), aromatic (the use of rosemary has this function) and fresh (the zest of lemon added output in fact gives the fresh note to the dish ). We can accompany it with a salad, or as we did with the raw datterini tomatoes, even these seasoned with salt, pepper, olive oil and rosemary.

What is needed
Ingredient Quantity
swordfish (in a slice) gr. 600
rosemary 1-2 sprigs
lemon n. 1 / 2
salt, pepper, extra virgin olive oil qb

Preparation

  • Wash the slice of swordfish.
  • Dry, dry with absorbent kitchen paper.
  • Clean and wash the rosemary.
  • Make a fine mince.
  • Arrange the slices of swordfish in a large plate.
  • Irrorarla with a little olive oil and sprinkle with plenty of chopped rosemary.
  • Allow to marinate for an hour to cool.

cooking

  • Put to heat the electrical grid.
  • Place the slice of swordfish inside the double door grill that will allow us to turn him over without having to touch the fish. (NB: in this way the rosemary will not burn).
  • Cook for a few minutes on one side.
  • Turn and cook the other side.
  • Repeat a few times. The baking should be complete 10 minutes, but can also be a lower time sufficient function of the thickness of the wafer.
  • Chop the lemon zest.
  • Outgoing, season with salt and pepper and add a little Lemon peel.
  • serve the grilled swordfish with a salad or tomatoes.
Thursday, April 17 2014 00: 00

Millefeuille mascarpone and strawberries

My recipe milliefoglie is special. My Millefoglie mascarpone and strawberries is a delicious cake suitable for young and old. Personally I am often attracted to the millefeuille, the problem is that the pastry is sometimes difficult to be divided and a little cream escapes from all sides making it almost impossible to enjoy this cake. So today I propose in small portions (almost n tidbit). We form of small pasta shells filled with a good pastry cream of mascarpone and sweet strawberries. To try. Also perfect for a finger food.

What is needed
Ingredient Quantity
puff pastry rectangle 1 pack
mascarpone cheese gr. 150
eggs n. 2
sugar 4 tablespoons
strawberries gr. 100
icing sugar qb

Preparation

  • take 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 2 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.
  • Then add, by the spoonful, the egg whites and mix everything from the bottom up not to remove the cream.
  • Put the cream mascarpone cheese cool in the refrigerator.

cooking

  • Turn the oven in static mode to 180 °.
  • Take the puff pastry and spread it on the work surface.
  • Sprinkle with two tablespoons of sugar.
  • Divide it into squares of 5-6 cm side (adjust according to the size of the puff pastry so do not waste)
  • Transfer the squares puff pastry, Well spaced apart, in a baking tray lined with parchment paper.
  • Keep them in the refrigerator until the oven is not in temperature.
  • When the oven is hot, put in the oven. After 15 minutes dough a thousand leaves ready.
  • Remove and let cool,
  • Clean and rinse the strawberries.
  • Cut in half in the horizontal direction puff pastry so as to remove the top cap.
  • Put on each base puff pastry a bit of cream mascarpone cheese, A few pieces of strawberry and close the upper cap.
  • Fill it all puff square.
  • serve the millefeuille with mascarpone and strawberries sprinkle with powdered sugar.

Wednesday, April 16 2014 00: 00

Hake fillets with asparagus and black pepper

The recipe Hake fillets with asparagus and black pepper is Davide Oldani, published in summary form on Sportweek. Copying recipes of famous chefs is complicated because it is difficult to read everything that the individual processing means also often used not as common cooking techniques. And 'well managed, these hake fillets with asparagus are really a nice plate, with three distinct colors, three different compattezze three different textures for a plate quite interesting.

What is needed
Ingredient Quantity
hake fillets gr. 360
green asparagus gr. 200
Potato n. 1
Black pepper gr. 2
Sale gr. 4
Extravegine Olive Oil gr. 6

Preparation

  • prepare hake fillets cleaning them if necessary, or cutting them by making them as uniform as possible
  • Cut the stems of asparagus into small pieces, leaving tips whole and set them aside.
  • Cut the potatoes into thin slices.
  • Finely chop the tops of asparagus and dress with oil (4gr.) and salt (2 gr.)

cooking

  • bake hake fillets steamed.
  • seasoning hake fillets with the oil and the residual salt and keep warm.
  • Cook the pieces asparagus and the potato strip in half a liter of water for about 15 minutes. Add salt (extra).
  • Drain and go to the mixer until you have a smooth sauce.
  • Place the sauce in center of pan.
  • Place the hake fillets over the sauce.
  • cover the hake fillets with the tips of asparagus.
  • Sprinkle with black pepper grated at the time.
  • Serve immediately of southern hake fillet with asparagus and black pepper.

Please note: the doses given are exactly those of the recipe Davide Oldani, unless you have the time and the scales to weigh exactly salt, pepper and oil, you can refer to the conversion table to the right, and when settling on the unit of measurement of "spoons". Personally I do not have the pressure sensitivity up to this level, but if you do not want snaturarare the pot and remain faithful to the idea of ​​the creator is important to stick as closely as possible to the original base.

Tuesday, April 15 2014 15: 42

fish crostini with squid

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, April 15 2014 00: 00

Rigatoni with squid and tomatoes datterini

Rigatoni with squid and tomatoes datterini: a recipe for pasta with squid with a simple preparation, but surprisingly effective .... The squid is a fish that lends itself to various preparations: the pasta is very good, the only foresight is cooking that has to be either very fast or quite long. The classic middle ground makes it chewy. This preparation which sees them in conjunction with the datterini tomatoes requires just a few minutes of cooking the dressing. Like pasta our choice fell on Neapolitan rigatoni: it is understood that you can use the pasta you prefer. We flavored the dish through the use of rosemary, which I love with the fish.

What is needed
Ingredient Quantity
semolina pasta (rigatoni) gr. 320
squid kg. 1
datterini tomatoes gr. 250
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

  • Fill water a fairly wide saucepan for cooking the pasta.
  • When the water boils, add salt and dip the rigatoni.
  • Prepare at this point the condiment that will be ready in the cooking time of the pasta.
  • 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.
  • When the pasta is cooked (NB: follow the times indicated in the package), drain and tuffarla in the pan of sauce.
  • Stir well to mix.
  • Again add a little pepper and rosemary chopped.
  • Extinguish the fire.
  • I Rigatoni with squid and cherry tomatoes They are ready to be served.
Tuesday, April 15 2014 00: 00

Strawberry tiramisu

Tiramisu with strawberries: a delicious sweet and suitable also for children who have to give up the classic tiramisu for the presence of coffee. This season the strawberries are good, juicy and sweet, and it would be a shame not to take advantage of it! The basis of this recipe for tiramisu with strawberries is the classic cream of mascarpone tiramisu; the filling is obtained with a strawberry puree and biscuits that were used were Pavesini. Very easy and luscious. To remember only a little rest in the freezer in the middle of preparation that slightly lengthens the time.

What is needed
Ingredient Quantity
mascarpone cheese gr. 250
eggs n. 3
sugar 5 tablespoons
strawberries gr. 250
lemon 1 / 2
pavesini biscuits 2-3 packages
whipped Cream qb

Preparation

  • Clean and rinse quickly 2 / 3 of strawberries.
  • Cut them into small pieces.
  • Cover with 2 tablespoons sugar and the lemon juice and leave to marinate for 1 hour.
  • Prepare in the meantime the mascarpone cream.
  • take eggs and divide the yolks from the whites.
  • Add a pinch of salt to the egg whites and mount a stiff steadfast. NB: the addition of a little salt and the use of eggs held for a while at a temperature environment ease the mounting.
  • In a bowl combine the egg yolks with 3 tablespoons 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.
  • Then add, by the spoonful, the egg whites and mix everything from the bottom up not to remove the cream.
  • Resume bowl with strawberries and mash until you have a puree. We can do this by using an immersion blender, but a fork will do.
  • Take a transparent rectangular mold (so you can see the layers) and coat the bottom with a layer of pavesini biscuits.
  • Brush the biscuits with a little of the juice which will be formed by strawberries.
  • Cover with half the mascarpone cream. Put it in the freezer for 15 minutes so that the cream will solidify.
  • Make a second layer of pavesini biscuits.
  • Clothing them with the stuffing of strawberries and put back in the freezer for at least 15 minutes so that even rassodi the strawberry puree.
  • Then cover with the remaining half of the mascarpone cream.
  • Let rest in refrigerator for 4-5 hours. NB: While the cake rest in the freezer keep the mascarpone cream to cool in the refrigerator.
  • Just before serving, wash the remaining strawberries (held for a while at room temperature), cut into slices and place them on the surface of the cake.
  • Decorate, as desired, with whipped cream and, if desired, some white chocolate curl.
  • You can serve the Strawberry tiramisu Also as a sweet single portion, making it up in cups.

Monday, April 14 2014 00: 00

Ravioli stridoli

Ravioli stridoli: it is the dish that I dedicate to my mom! In spring (between March and April) she went to the fields and returned with bags full of this grass that less experienced confuse with simple grass. On the other hand the wild herbs are so or you know or do not know them! Then she cleaned this precious ingredient of all impurities and cook it. They were delicious. Now stridoli are also found on the market stalls, many farmers produce them, but the taste they had those green tufts (remember from my childhood) I never found. In my family it has always been the tradition to use stridoli with ricotta ravioli to prepare (or as we call them "tortelli"). Try them.

What is needed
Ingredient Quantity
for fresh pasta
flour 00 gr. 360
eggs n. 4
sale 1 pinch
for the stuffing
stridoli gr. 200
fresh ricotta gr. 400
Parmesan cheese gr. 100
for the condiment
tomato pulp ml. 300
stridoli gr. 100
shallot n. 1
salt, pepper, extra virgin olive oil qb

Preparation

  • To first prepare the dough for puff pastry.
  • Put the flour, make a well in the center and break eggs into the hole the 4. Add a pinch of salt.
  • Mix the ingredients, starting from the center, or from eggs, processing them slowly with a fork and mixing As the flour until it forms a smooth, elastic dough.
  • Cover with a towel and let stand in a cool place (at least half an hour) while preparing the filling.
  • Preparing the filling.
  • Heat up a fairly wide saucepan (which also use it to cook pasta) filled with water and bring to boil.
  • Clean 200 grams stridoli detaching the small leaves.
  • Wash the stridoli.
  • When the water boils, plunge the stridoli and leave to simmer a few seconds (15 seconds are more than enough). The goal is to soften them, but not to lose the taste.
  • Drain with a skimmer or a colander, taking the water (as said we will use this water to cook the pasta: is a way that contributes to strengthen the flavor).
  • Take stridoli and squeeze them (as we do for spinach) to remove excess water and tritiamo them coarsely with the crescent.
  • we put the chopped stridoli in a bowl, add the ricotta cheese, A pinch of salt, Parmesan cheese and a generous sprinkling of grated nutmeg.
  • Mix well with a wooden spoon, trying to mix the ingredients well.
  • The stridoli and ricotta filling is ready.
  • Preparation of ravioli.
  • Take the dough and roll it out with a rolling pin into a thin sheet. Those who are not expert can use the machine.
  • From an outer edge and put heaps of filling on the pastry spaced 4 / 5 cm. Turn the edge of the sheet so as to double the dough and keep the stuffing inside.
  • Weld the double dough strip in the edge pushing ii tines of a fork and cut into squares (ravioli o tortelli) around each mound with the thumbwheel.
  • Continue like this, row after row, until all the dough.
  • If we rectangles of dough prepared with the machine we put dollops of filling of a rectangle and cover them with a second rettangolo.Sigilliamo well the dough around each pile and cut into squares (ravioli) This around the filling until all ingredients are used.

cooking

  • Clean and wash stridoli residues.
  • Clean and slice the shallot.
  • Put a pan on the stove with a little oil and shallots.
  • Fry and add tomato pulp.
  • Make a quick tomato sauce.
  • When ready add the raw stridoli, salt and pepper.
  • Stir and turn off the heat.
  • Put the pan on the fire with the water where we cooked the stridolii.
  • When the water boils, cook the ravioli in twice.
  • Being fresh pasta, ravioli are ready after just a minute of the boil.
  • Put on the bottom of a tray of the sauce to stridoli, adding ravioli, Other sauce and mix.
  • I ravioli stridoli They are ready to go to the table! They are also delicious served with only oil and parmesan cheese

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