Delizie di Orvieto

2011-12-21T08:55:00.001+01:00

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TYPICAL PRODUCTS

2011-08-15T21:00:00.015+02:00

SALE ON LINE

LIQUORE ( NONNO SANTO ) + TOZZETTI

MIELE MILLEFIORI ( G.R 500 )

MIELE DI ACACIA ( G.R 500 )

MIELE AL CASTAGNO ( G. R 500 )

ACETO BALSAMICO DI MODENA ( C.l 25 )

OLIO EXTRA VERGINE DI OLIVA ( C.L 50 )

OLIO EXTRA VERGINE DI OLIVA ( C.L 25 )

OLIO EXTRA VERGINE DI OLIVA (C:L. 10 )

OLIO EXTRA VERGINE DI OLIVA AL TARTUFO NERO PREGIATO ( C.L 25 )

OLIO EXTRA VERGINE DI OLIVA AL TARTUFO NERO PREGIATO ( C.L 10 )

CONFETTURA DI FICHI ( G: 250 )

CONFETTURE DI CIPOLLE ROSSE ( G: 100 )

COMPOSTA DI ARANCE E RUM ( G: 100 )

GELATINA DI ACETO BALSAMICO

PASTA CHIOCCIOLONI ( G: 500 )

PASTA PENNONI ( G: 500 )

PASTA UMBRICHELLI TRICOLORI ( G: 500 )

PASTA UMBRICHELLI AL PEPERONCINO ( G: 500 )

PASTA UMBRICHELLI ALLO ZAFFERANO ( G: 500 )

PASTA UMBRICHELLI AL VINO SAGRANTINO ( G: 500 )

PASTA UMBRICHELLI AL FUNGO PORCINO ( G : 500 )

PASTA UMBRICHELLI AL TARTUFO ( G: 500 )

PASTA FOGLIE DI ULIVO AGLI SPINACI ( G: 500 )

PASTA FARFALLE AL CIOCCOLATO ( G: 250 )

PASTA FARFALLE FANTASIA ITALIA ( G. 250 )

OMRELLINI DI NONNA SIRIA ( G: 250 )

PASTA LA FANTASIA DI NONNA SIRIA
LA PASTA DI NONNA SIRIA ( G: 250 CADAUNO )

PASTA MONUMENTI D' ITALIA ( G: 500 )

PASTA DEL VIANDANTE ( G: 500 )

PASTA FARFALLE TIGRATE ( G: 250 )

PASTA FARFALLA DELL' ARTISTA ( G: 250 )

PASTA FARFALLE DEL MAESTRO ( G: 250 )

PASTA FOGLIE DI ULIVO AL BASILICO ( G: 500 )

PASTA UMBRICHELLI G: 500 )

PASTA MEZZE MANICHE ( G: 500 )

SALE TARTUFATO ITALIANO (G: 150 )

SALSA TARTUFATA ( G: 80 )

TARTUFO ESTIVO SCORZONE ( PESO NETTO G: 25 , PESO SGOCCIOLATO G: 18 )

TARTUFO ESTIVO GRATTUGIATO ( G: 80 )

PASTA L' IDEA DI FRANCESCO ( G: 1 KG )

SALSA PORCINI E TARTUFI ESTIVI ( G: 180 )

CREMA DI FUNGHI PORCINI ( G: 180 )

MIELE AL TARTUFO ( G: 100 )

SALSA AL PEPERONCINO ( G: 180 )

CROSTINO DI FRANCESCO ( G: 180 )

PASTA OMBRELLONI DI NONNA SIRIA ( G: 250 )

CREMA DI CINGHIALE ( G: 180 )

TO MAKE YOUR ORDER, YOU MUST WRITE THE NAME OF THE PRODUCT TO WHICH YOU ARE INTERESTED, AND I will contact you as SOON WITH ALL THE INFORMATION THAT YOU NEED.
CONTACT ME TO MY E-MAIL:

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TYPICAL PRODUCTS

2010-12-20T21:42:00.045+01:00

RECIPES

Recipe :
Umbrichelli Truffle; Preparation:
Take a pan and fry bit 'of onion in a little' extra virgin olive oil . Then add the slices of black truffle , season with salt and pepper. Meanwhile prepare the dough, taking care to remove from the heat a couple of minutes before reaching the cooking . Now pour your umbrichelli into the pan where they had prepared the truffle and finished cooking pasta. In this way, the pasta will absorb all the intense flavor of the fungus. Serve in dishes and enjoy a moment's pause to be sure to savor the full flavor.

Recipe .
Umbrichelli White (normal) Take plenty of warm water in a large pot. Add salt when it comes to a boil, place the pasta and cook. Clean the tomatoes, washed and chopped cloves of garlic cut in half. Wash the rocket and drain well. Fry over high heat in a pan with the garlic, extra virgin olive oil , add tomatoes, salt and cook for 4-5 minutes, stirring often. Add , rocket mix, remove the sauce from heat and pour into a heated vessel before. Drain the pasta, Flip it over in a bowl, mix the sauce because it is seasoned well and serve.

Recipe Farfalle Fantasia Italia :
Melt in a pan 50 grams butter, add sausages private number 2 of the skin, crush with a fork and cook, add peeled tomatoes in a pack of 250 grams. Cook the pasta , When the pasta is cooked drain and pour into the pan with the sauce. Turn around for about 3 minutes to adjust with Parmesan cheese and serve hot .

Recipe ombrellini di Nonna Siria :

Crush the sausage with butter. Then add the cream .

Cook pasta in salted water, drain and pour into pan with the sauce, by adding Grated Parmesan cheese. Serve hot.

The summer truffle cheese, prepared for appetizers, first and second courses. The 4 rules for cooking truffles: 1) Heat the oil and anchovies for 2 minutri .. 2) Never use with truffle cheese. 3) Treat only with truffle salt, extra virgin olive oil and garlic. 4) the truffle accompanies and strengthens small salt (freshwater fish, meat, pasta, omelettes, etc.). RECIPE: Tagliatelle with truffles for 4 people: grated truffle with a piece of garlic and put the mixture into a container where you add the oil and a pinch of salt. Meanwhile cook the noodles. must mix the pasta with the sauce before serving at the table.

Recipe:

Put extra virgin olive oil in a pan, the cloves of crushed garlic (if you prefer a stronger flavor chop finely) and pepper and put on very slow heat. Cook a few minutes, stirring constantly, garlic must not color, 's must not burn garlic . At this point, if you have time you can also turn off and let it rest for a while ', so the extra virgin olive oil is well flavored . Add the tomato sauce and cook fifteen minutes , controlled at the end of salt. Meanwhile, cook pasta, drain and season with the sauce. Before serving, spread over the chopped parsley, and accompanied with pecorino romano or parmesan cheese.

Recipe Pennoni :

Recipe: Mazze Maniche :

EXTRA VIRGIN OLIVE OIL; Extra virgin olive oil and seasonings to give useful to all types of pasta dishes, fish meat and toasted bread. EXTRA VIRGIN OLIVE BLACK TRUFFLE: It goes well with pasta with truffles, and also on bruschetta.

recipe Miele al Tartufo :

truffle honey: The combination of these two components makes this excellent product to accompany fresh cheeses like cottage cheese and the like, more or less mature.

Recipe Ombrelloni di Nonna Siria :

Request for 5 minutes to boil pasta, fill the dough with the ricotta, spinach and beaten, Parmesan cheese, 1 egg, pinch of nutmeg and a generous pinch of black pepper, salt. Stir and fill and close the umbrellas of the grandmother of Syria. Grease a baking pan, place on a Syrian umbrella grandmother, drizzle with sauce and a tablespoon of tomato sauce, cook for 20 minutes at 180 degrees, to cook and eat hot churning. Enjoy your meal .

Recipe L'idea di Francesco :

L' Idea di Francesco; Pasta with meat Chianina. Cook pasta in plenty of water for 15 minutes, add salt, drain and set aside.

fry in a pan the extra virgin olive oil fry the onions in butter, add the minced meat Chianina 400 grams, 1 carrot pieces, and a few pieces of celery, salt and cook for about 15 minutes, add half a glass of white wine, boil again for 5 minutes, then add the number of tomato quality 8: Pachino, cook for 10 minutes, then add the dough, turn it all with the addition of grated parmesan cheese, serve and eat. Enjoy your meal.

Pasta Foglie di ulivo al basilico ; Recipe. Blend fresh basil leaves, number 1 peeled clove of garlic and pine nuts 10 grams, table salt. Half cheese. half of Parmesan cheese, add extra virgin olive oil. Blend all things pasta.

Recipe; Melt in a pan 50 grams butter, add sausages private number 2 of the skin, crush with a fork and cook, add a kitchen baratolo 250 grams. Cook the pasta is cooked, drain and pour into the pan with the sauce. Turn around for about 3 minutes to adjust to adjust with Parmesan cheese and serve hot

Recipe :

-Umbrichelli Tricolori is excellent with truffle sauce, garlic and peppers tossed in extra virgin olive oil. pesto or a simple tomato sauce with basil.

Recipe Pasta allo Zafferano :

Ingredients for 4 servings: 300 grams of pasta, half a medium onion, 150 grams of bacon or, , 300 grams of chopped fresh or canned tomatoes, 40 grams of pecorino romano cheese, 3 tablespoons ,extra virgin olive oil , salt, pepper, red pepper.

Cut bacon in small cubes and the chopped onion, but taking these two ingredients separately.

Heat the oil in a skillet over medium heat and let cook the diced bacon until they become translucent.

Combine this point the onion and reduce heat to a minimum. Cook for several minutes until the onion begins to brown.

Do not let it get too dark because the flavor changes a determined and above that of the pillow.

Pour the tomato sauce in the pan and stir well.

Cook over low heat.

Add salt and pepper and add a little 'chili grind. It 'best not to use too much salt at first, especially if you use the bacon may be salty enough of her.

Boil pasta in salted water.

Drain the pasta and pour into the pan. Stir well and sprinkle with half the grated pecorino. Stir and serve garnished with remaining cheese

Recipe :

Umbrichelli Sagrantino:

a suggestion: put in a large pan half a clove of garlic, extra virgin olive oil, chopped mushrooms and cook for few minutes then add the pepper, truffle greted, umbrichelli boil in salted water, drain the pasta Pour la paste and cook for a few minutes.

Recipe Umbrichelli al Peperoncino :

Recipe Monumenti d' Italia :

Melt in a pan 50 grams butter, add sausages private number 2 of the skin, crush with a fork and cook, add peeled tomatoes in a pack of 250 grams. Cook the pasta , When the pasta is cooked drain and pour into the pan with the sauce. Turn around for about 3 minutes to adjust with Parmesan cheese and serve hot .

Recipe Farfalle del Maestro:

Boar cream: Ready to use excellent sauce for appetizers and main dishes .- Composed of Balsamic Vinegar, Vin Santo: Serving suggestion: Ideal with cheeses.

Pate use toast appetizers. excellent onion sauce mixture, orange and rum: Serving suggestion: Ideal with cheeses.

Recipe for dried porcini mushrooms. Recipe; Melt in a pan 50 grams butter, add sausages private number 2 of the skin with a fork, add squash and cook a pot of cream, 250 grams. The dried porcini mushrooms washed under running water and cut into small pieces, cook the pasta is cooked drain and pour into pan with the sauce turn for about 3 minutes to adjust with Parmesan and serve hot.

Fresh Fruit skewers Serves 4 1 teaspoon finely chopped fresh rosemary, 125 grams of acacia honey, 450 g mixed fruit (strawberries, kiwis, mangos, apricots, pineapple) 2 teaspoons sugar Preparation In a saucepan add rosemary, honey, two tablespoons of water and bring to simmering point over low heat. Cool, cover with plastic wrap and store in refrigerator for at least 2 hours. Soak 16 wooden skewers in cold water for at least 30 minutes. Wash and peel the fruit and then cut it into pieces in the Same Place skewers it, Place Them on a plate and moisten with honey spicy. Keep aside for 30 minutes soaking time to time with the liquid. Preheat the grill, drain the fruit and Keep Them liquid. Sprinkle the kebabs with the sugar and place under the grill very hot Them. Let Them caramelize for 5 / 7 minutes brushing with honey Halfway through cooking. Serve hot.

Umbrichelli with wild mushrooms:

recipe:

Sauté of extra virgin olive oil with 1 clove of garlic, add the mushrooms (fresh or frozen), cook with salt to taste and a pinch of ground black pepper, cooked, add chopped fresh parsley finely.

Cook the pasta ,soon as the pasta has finished cooking pour into a pan, handle it for 2 minutes and serve hot

This type of pasta chocolate goes very well with a cream of wild boar.

Recipe Foglie di Ulivo al Basilico :

Crush the sausage with butter. Then add the cream .

Cook pasta in salted water, drain and pour into pan with the sauce, by adding Grated Parmesan cheese. Serve hot.

TO MAKE YOUR ORDER, YOU MUST WRITE THE NAME OF THE PRODUCT TO WHICH YOU ARE INTERESTED, AND I will contact you as SOON WITH ALL THE INFORMATION THAT YOU NEED.
CONTACT ME TO MY E-MAIL:

e-mail :

francesco-perra@alice.it

WEB : www.delizieorvieto.blogspot.com

GOOGLE MAPS : Delizie di Orvieto
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FIND ME ON FACEBOOK
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Welcome Delicacies of Orvieto

2010-05-02T21:33:00.091+02:00

Send me your recipe

Recipe for Dried Tomatoes: ( Pomodori Secchi )
Recipe:Soak in warm water for 30 minutes, chop N ° 1 clove garlic, No. 1 red pepper, fresh parsley, capers salty No. 1, No. 1 anchovies, extra virgin Olva.Drain the water dried tomatoes, and sprinkle with the chopped.

Shrimp sautéed with tomatoes and pine nuts:4 servings:Cut the tomatoes, mix in a bowl with the pine nuts lightly toasted, 4 basil leaves, 10 grams of oil and let flavor for 30 minutes.Clean shelled the prawns, then toss in the pan in flame lively 20 grams of hot oil well, with a little chopped chives and 2 sprigs of marjoram for 2 minutes, salt lightly and remove from heat.Serve the shrimp with just the tomatoes, salt only at the last minute.Complete with freshly cut chives.

Cake with cottage cheese:Recipe for 8 people.Whip the egg yolks with 60 grams of sugar, add the ground almonds and carrots, plus the egg whites with 10 grams of sugar and a little salt at the end of the flour and starch.Pour the mixture into a baking pan (22 inches) buttered and floured, and bake at 180 degrees for 55 minutes.Once cold cut the cake into 2 disks and remove the top to equalize.Whisk the ricotta with icing sugar and stir in the cream, mounted.Place a disk of pie on a baking sheet, in a ring of the same diameter.Filled with ricotta cheese, cover with the second disc expose in the refrigerator for 2 hours.Serve as desired with cherries "sauté ".

Fusilli with escarole and capers.4 servings:Browse the escarole (SALAD) wash in running water, brown it in a pan with oil and the sliced onion and cook for 3 minutes, then add the capers and black olives and cook for 5 minutes.Cook the pasta in salted water, drain and place in pot with the escarole (salad), add the thyme, salt, pepper and serve.

Risotto with pesto and cheese and porcini Rugolo:4 servings:Take a pan and heat it without adding anything Tostat 350 grams of rice. When touched with your hands, you will feel very hot join a glass of warm water, and continue to cook by adding water as you see it dry. Meanwhile, quickly washed and cleaned 400 grams of mushrooms, slice and saute in a pan with a little salt, and extra virgin olive oil. Prepare the pesto by blending in a mixer Rugolo 100 grams, 50 grams of pine nuts, 20 grams of cheese. 1 clove garlic and 1 ice cube to keep the color vivid. Finally, add salt, pepper, a tablespoon of mascarpone and a little vinegar. Serve rice, leaning over sauteed mushrooms, ii pesto and a pinch of cheese.

Peach mousse with plum sauce:Recipe for 6 persons:5 kg Wash peaches and cook with 2 liters of water and 200 grams of sugar for 30 minutes. Puree coarsely and add to mashed 250 grams of a sheet of gelatin softened in warm water. Let cool and add 250 g of whipped cream. Fill molds with the mouse 6 and put them to the refrigerator for 2 hours. Prepare the sauce with prunes with 5 kg of red plum, 100 grams of sugar, 40 grams of liquid cane sugar, juice of 1 lemon and 2 liters of water. Cook for half an hour and then blend and cool. remove the mouse from the molds and serve with the sauce next to the mouse.

The CoratellaRecipe for 6 persons:Take 1 kg of lamb entrails, liver, heart and trachea, the so-called pluck. Chop and rinse under water. Cut 1 onion into rings and brown it in a pan with extra virgin olive oil with 2 cloves of garlic and herbs (bay leaf, thyme and rosemary). Add the giblets. After a few minutes gradient with a glass of red wine and add a tablespoon of tomato paste, a little 'nut broth and cook over low heat for at least an hour and a half. Serve hot

Panzanella:4 servings:Take 1 / 2 of bread at least 2 days, moisten with a little water, vinegar, extra virgin olive oil and stir. he repeated the 'operation until almost a paste to which add a diced (diced) vegetables such as tomatoes, celery, red onion, radishes, basil leaves and other vegetables as desired. Stir, add salt and pepper and mettette in the refrigerator for at least a couple of hours. Take two slices of fresh tuna, 200 grams each, scald a little, if two sides over a red-hot plate, leaving the inside uncooked. Serve with a few drops of extra virgin olive oil and the panzanella.

Fried bread with chicken and vegetables with sweet and sour sauce:4 servings:Prepare a batter by mixing together 1 kg flour 0 with 200 grams of flour and semolina. United 400 milliliters of milk, 50 grams of baking powder and extra virgin olive oil. salt to taste and work to make a soft dough. Make into small pieces 200 grams of chicken breast. 12 medium shrimp, zucchini and onion, some celery and a carrot.Preparateci balls and coat in batter and fry in oil at 180 degrees. To make the sweet and sour sauce reduce to low heat in a pot, 1 liter of vinegar, 500 grams of sugar and 2 shallots, white wine 100 milliliters. remove from heat when thickened. will accompany the pancakes.

Penne with arugula and saffron eggs
Recipe for pasta;
Rugolo the wash and dry. Put the egg yolks in a bowl. Add the cream, dissolve the saffron with a little water and add the egg yolks together w

ith the grated cheese, salt and pepper to taste. Beat the mixture for about 1 minute with a fork. Meanwhile cook the penne in boiling salted water until al dente and drain. Pour the pasta back into the pan still hot. Join the sauce with egg

and mix well, mixing the cream.

Pasta Salad;

Blanch tomatoes in boiling water or hot oven, drain, Privatel the skins and seeds and cut into cubes. Wash the arugula, dry and cut into strips, drain and rinse the capers. Cut the onion into thin slices and let soak in cold water. Washed and diced celery white. Cook pasta in salted water, drain it al dente, season with a lap of olive oil to keep her "uniform". Drain and rinse the onion that you left to soak and add it to pasta with vegetables.

Polenta Fritta (Fried Polenta):
Let the olenta cool to be pretty hard, then cut it into slices or rectangular lozenges. Abundant fry in hot oil then serve with a good soft cheese and fat.

Spaghetti with Salmon:
Peeled and chopped shallots and chives rinse.Clean the salmon cut into pieces and brown in a skillet with butter, salt, add the pine nuts, scallions, and diced tomatoes, cook for 10 minutes and flavored with chopped chives. Cook the pasta in salted water, drain and mix them with the seasoning salmon.

Stew with orange and plum.

Recipe.Retrieved the orange peel, remove the white part and cut into thin strips. Cut the flesh into small pieces of orange. Divide the prunes into four parts and peeled shallots. So savory stew, sauté in a pan with two tablespoons of extra virgin olive oil, add the orange peel strips, plums, chopped scallion, cinnamon and cloves and continue to sauté for 2 minutes, then washed first with white wine and then later with the brandy, let it evaporate for a few seconds, cover and cook for 40 minutes.When cooked, turn off the heat, add salt and pepper and stir in the orange sauce and plum butter.

Crostini with truffle ( Crostini di Tartufo )Recipe;Preference to take the bread sticks and cut them into diagonal slices: if they prepared slices of bread to form elegant, just roast and baste well with butter to a boil. Above them relax and dip truffles prepared coll'intinto remains.

Green Sauce: ( Salsa Verde )

Recipe:To make the salsa verde, chop everything together mezzaluna, capers squeezed dall'aceto an anchovy, onion, and very little garlic. Mash the mixture with the blade of a knife and put it in order to make a gravy boat. Add a good dose of parsley, some chopped basil leaves, and melt it all, with fine olive oil and lemon juice. This sauce works well with boiled chicken or fish cold, poached eggs and glues. Lacking the capers, peppers can be used.

Spicy: ( salsa Piccante )

Recipe:Take two tablespoons of capers in vinegar, two anchovies and a pinch of parsley. Chop finely and put everything together in a sauce boat beat this with a generous pinch of pepper and a lot of oil. if he could not sour enough., add vinegar and lemon juice, and serve with boiled fish.

Sausage hill eggs , ( Salsiccia colle uova )Recipe:

The eggs and sausage combined apparently are not in bad company, as there is the dried meat cut into cubes, if the former is silly, the latter are tasty and form a league that appeals to many, although this is ordinary dishes. If the sausage is fresh break them in two lengthwise and cook them in a pan without grease or seasoning. Because it contains in itself and if it is cut into slices and remove them seasoned skin. Once the sausage is cooked eggs and serve bother when they will be congealed. For every rock town of sausage just one more egg or two. If the sausages were too thin to be good cook with a little 'butter or lard. If this is sausage bacon, add a little 'butter and pour the eggs after they have been beaten separately.

Sausage hill eggs . ( Pollo colla marsala )Recipe: The eggs and sausage combined apparently are not in bad company, as there is the dried meat cut into cubes, if the former is silly, the latter are tasty and form a league that appeals to many, although this is ordinary dishes. If the sausage is fresh break them in two lengthwise and cook them in a pan without grease or seasoning. Because it contains in itself and if it is cut into slices and remove them seasoned skin. Once the sausage is cooked eggs and serve bother when they will be congealed. For every rock town of sausage just one more egg or two. If the sausages were too thin to be good cook with a little 'butter or lard. If this is sausage bacon, add a little 'butter and pour the eggs after they have been beaten separately.

Anchovies with lemon (Acciughe al Limone )

RecipePut the anchovies in a bowl with water and leave for a few minutes, drain and rinse them thoroughly with vinegar. Then place them in a single layer in a glass container, cover with lemon juice, salt and place in refrigerator for about 4 hours.Before serving, remove the lemon juice, remove tails and cuticles, then drizzle with olive oil and oregano.

Pepper appetizer: ( Antipasto di Peperone )Recipe:Bake in oven at 220 degrees 2 thick peppers for 20 minutes and when they are cooked peel them and make them into strips.Switch the mixer 160 gr. tuna, a spoonful of pickled capers, 3 anchovies, the crumb of a roll wet and wrung out and add balsamic vinegar 6 tablespoons olive oil. If necessary add more oil until the mixture is smooth.Place the mixture on the sliced peppers and garnish with parsley and capers.Serve cold

Lasagne and peas;4 servings.A mound of 200 grams of weasel "0" and 150 grams of wheat flour.Add a tablespoon of extra virgin olive oil, a pinch of salt and water.Knead until a smooth dough that will rest in refrigerator for 30 minutes. Boil 100 grams of chickpeas to soak for about 10 hours, drain and insaporiteli in a pan with oil and a clove of garlic and rosemary. Add 4 fillets of tomatoes, salt, and cook. Roll out a layer of about 2 mm and cut into long strips and approximately 10 cm high, from which derive the lagane cutting strips about 2 cm. Boil until al dente and drain. Insaporitele sprinkle with feta cheese into the sauce.

Cream of asparagus:4 servings:Boil in salted water 300 grams of asparagus. Drain and season with a knob of butter and a tablespoon of chopped leek. Set aside 12 asparagus tips for garnish. Then add 2 ladles of hot broth and, not just rispunterà a boil, whisk it all. Pour the cream over 4 funds, decorated with asparagus tips and slices of toast.

Cold salad of farro and pecorino:4 servings:Continue to boil until al dente in a large pot full 250 grams of pearl barley (decorative). Let cool and season with a little diced pecorino, and black olives, celery and a boiled potato. Mix well and drizzle with good extra virgin olive oil and salt. Complete with a few tufts of fragrant Rugolo or narrow-leafed.

Toasted bread with sausages and grapes:4 servings:Prepare and grill 4 slices of bread in the oven. Meanwhile, private 4 fresh sausage skin and cook in a nonstick frying pan, until they can are grainy. Add a dozen red and white grape berries, crush them lightly with a fork and quickly complete the cooking. arranged by dividing the mixture evenly over the slice of toast. Sprinkle with a little fresh ground pepper to reel the croutons and serve hot.

Just scrambled eggs with truffles:
4 servings.
Down with the egg open, or very sharp scissors, remove the cap to more than 4 eggs. Empty it and put it to cook the egg in a bowl in a water bath. Add 2 tablespoons of fresh cream kitchen, 1 tablespoon of Parmesan and a pinch of salt. cook on low heat beating occasionally with a whisk, until it is a little more 'mottled but still creamy. then place it in the bowls, or within four shells and topped with slices of good truffle

Bread doughIngredients600g flour280g waterextra virgin olive oil 20g10g salt10g sugar15g yeast
Preparation of homemade breadPut the yeast in a cup, pour the sugar and stir with a spoon until it becomes liquid. Pour the flour on top and dug a hole in the middle where you will pour the yeast and sugar.
let stand about ten minutes, then begin to knead the flour and yeast, stirring the warm water, olive oil and salt. as you can mix and let rise in a sheltered place with a cloth covering.
remember that milder, the better. In fact, if you let it rise several hours, you can dramatically decrease the amount of yeast used, removing the typical taste of bread yeast. after a couple of hours to rise, kneaded, and put to rise. At this point you can already prepare the rolls of the form that you will get, and put them on the baking sheet to bake. make incisions with a knife on the surface and let rise another hour at least.

Bake in hot oven at 180 degrees for 20 minutes, when it comes to sandwiches. if you have opted for a great bread baking will be at least 40 minutes. remember to remove the air of the oven for baking all kinds of pastries

Grilled Bullock: Mince 1 clove of garlic, 2 sprigs of rosemary leaves and mix with chopped 2 tablespoons mustard powder. Passt 4 beef steaks from 150 grams each in the mixture to coat. Place a large pan and moisten an 'emulsion 3 tablespoons extra virgin olive oil and 1 glass of white wine. Let marinate for 1 hour. Bring the grill to very high heat. Drain the meat and origliatela for 8 minutes will be blood. Salt the steaks lightly and serve immediately. To accompany you think of a nice dish of french fries, to match or washers.

Spinach and mortadella: Recipe: Brown 100 grams of lean pork with 4 tablespoons extra virgin olive oil. United 150 grams of crumbled sausage skinned, salt, pepper, cook for 10 minutes and passed to the mixer with 300 grams of spinach, 100 grams of mortadella, 30 grams of parmesan, an egg and some grated nutmeg. Fill the turkey with the stuffing and continue as indicated in the recipe.

Fusilli with peppers and pesto bacon. Recipe for 6: Put the lard on the board, divide it into cubes with a knife and keep in freezer for 15 minutes. Meanwhile, peel the garlic. Wash the sprigs of parsley, then remove the leaves, dry them well with paper towels. Chop garlic and parsley in robots, until the mixture is not too crushed. Add the lard cool little by little, through the hole in the lid and continue blending. Heat the extra virgin olive oil in pan, and pour the pesto bacon. Insaporitolo medium heat, 3 minutes, stirring frequently with a wooden spoon. Sprinkle with white wine, put the lid, reduce heat to low and let the wine evaporate, stirring often (10 minutes). Drain the anchovies from the oil storage, pouring into the strainer. Split them in half vertically with a knife on a chopping board. Combined with sauteed and seasoned for 2 minutes, stirring. Peppered with

Linguine with almonds
PREPARATION
Collect the peeled garlic in a mortar with the almonds and beat well until finely crushed, embedded flush with 4 tablespoons of oil, grated cheese, salt lightly, pepper and mix well.
Bring plenty of water to a boil in a pot, add salt and cook the linguine.Combined with almond sauce 2 tablespoons of pasta cooking waterand stir.
Drain the linguine al dente and dress them in a bowl with the almonds and serve.

Lamb with potatoes marsala
PREPARATION
Wash and dry the rack of lamb dry with a clean kitchen towel, salt it,pepatelo and transfer it into a large baking sheet, then moisten with1 dl of marsala. Peel the potatoes and cut into regular spicchietti,adding to the pan alongside the lamb.
Bake the pan at 180 ° C for 40 minutes, occasionally spraying the surface of the yoke with the cooking. When he took a nice golden-brown color, baked, picked up the sandwich and potato and keep it all in warm, keeping the mixture obtained.
Peel the onion and chop finely. In a pan melt the butter over a low heat, then add the onion and sauté for a few minutes, add the juicesof the lamb, the rest of the hot broth and marsala in which you havedissolved the flour. Season with salt and cook the sauce on low heat until it thickens.
Transfer the loin and potatoes in a large serving dish, sprinkleeverything with Marsala sauce and serve hot.

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DEDICATED SERVICE TO ME IN CHINA - AUGUST 2009

2009-09-23T22:32:00.012+02:00

FRANCESCO PERRA from China

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delizie di Orvieto

E-mail: delizie.orvieto@alice.it
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Il sevizio a me dedicato in Giappone.- The dedicated service to me in Japan.
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Recipe for Rigatoni with Basil( rigatoni al basilico)

Cook pasta in salted boiling water, season with plenty of oil, half the chopped basil and 1 tablespoon bread crumbs. in a pan with high sides put a p'ò oil and a layer of sliced tomatoes, sprinkle with chopped basil, olive oil and salt. Then add a layer of tomato paste and another, again with oil, salt, and basil over each strTo tomatoes, abundant, and put in the oven for three quarters of an hour.

Enjoy your meal

Risotto with mushrooms and pigeon:

In a pot to dry half a chopped onion in 4 tablespoons of oil and 25 g of butter, add the pigeon cut into quarters, add salt and pepper and brown well, add 1 cup dry white wine and let it evaporate, add half a liter broth and cook the pigeon, boned and back to pieces in the pot, add 200 g of fresh mushrooms sliced (or 20 g of dried mushrooms, soaked and chopped) and add 300 g of rice and another ½ broth and bring cooking; incorporate 25 g of butter and two tablespoons of Parmesancheese, stir and serve hot.Pappardelle with mushrooms:
In a sauté pan over 5 tablespoons oil, 2 cloves garlic, halved and catmint, cut the mushrooms into cubes (250 grams) and just add them to fry the garlic colors d 'catmint and garlic, cook for 5 '; salt and pepper, then add the crushed tomatoes and seedless; cook plan for 20' with lid, and when the juice is well drawn just add 400 g of boiled noodles in salted water and drain. Stir and serve immediately.After preparing at least 2.5 liters of broth, deciding if you prefer to make a risotto vegetarian or not, place the dried mushrooms in warm water for 45 minutes.
Once the two ingredients most industrious as time they are ready, you can start preparing your risotto.
In a saucepan, preferably nonstick, prepared a fund of oil with a knob of butter that you will dissolve.
UN to fund your finely chopped white onion and let it brown with fresh porcini mushrooms that you cut cloves rather than thin and dry with a little 'water in which you made them recover.
At this point add the rice already portioned according to the quantity you want and do it "toast" for 3 or 4 minutes on medium-high heat, taking care to join the white wine, raising up the heat to let it evaporate. Once the wine evaporate d, turn off the heat and allow rice to rest for ten minutes.
After this time, rekindle the flame and cook over medium heat adding broth a ladle at a time, season with salt and turn frequently.
When you think that cooking is almost at an end or you can add to the risotto parmesan cheese and two slices to fire off. Cover with a lid, wait 5 to 7 minutes and serve with a sprinkling of chopped parsley.
Fantasy spicy
Recipe for garlic noodles;Recipe for spaghetti with gar lic and oil;
Pour the product in a pan with extra virgin olive oil and heat for a couple of minutes. Pour the pasta cooked al dente and toss in the pan for a few minutes.Recipe for bruschettaToast a slice of bread, pour a slice of extra virgin olive oil, add a pinch of preparation and sprinkle lightly on the slice. Enjoy piping hot.Prepared spaghetti mushroom & trufflePour two teaspoons of product in a pan with extra virgin olive oil and fry for several minutes. Cook the pasta and when ready, drain and toss in pan with the sauce. Serve warm.Salad potatoes to oranges:
4 servings:
Carefully wash the potatoes under running water, then put them in a saucepan with cold water, bring to boil then add salt and let cook for 20 to 30 minutes. Squeeze to extract juice ½ orange, peeled then remaining, depriving the segments of the cuticle that covers them, cut the celery into thin rounds. Put 1 tablespoon of orange juice in a bowl, add a pinch of salt and freshly ground pepper and stir, adding to the thread 'oil, to obtain a well-emulsified sauce. Drain the potat oes, let cool, then cut into pieces, put them in a bowl, add the chopped oranges, celery, and walnuts, dressed with the sauce and chopped mint leaves and serve.Gee how to make pastry dough:
Preparation:
Mix the butter with 175 grams of flour to get the so-called butter handled. Put the remaining flour on a pastry board, make the fountain in the center pay about half a glass of cold water and a pinch of salt, then mix until a homogeneous mass, but not too soft nor too hard, in which case you can add other cold water until you have the right consistency.
Let rest for about 30 minutes in the refrigerator after it wrapped in a sheet of cling film.
Flour the work surface and lay the dough, with the palms of the hands or a rolling pin, do one cake of about 25 cm in diameter and 1.5 cm thick.
Place the center of crushed butter handled, then bring the four ends of the dough in half, so that the butter will remain fully enclosed, then put the dough back in the refrigerator for 30 minutes.
After this time, stretch the dough with a ro lling pin into a rectangular strip 40 cm long and about half a centimeter high. After you elongated fold "on sheet" in three overlapping sections, pressing lightly with a rolling pin so that no air remains between the lines: This is the first lap.
Let the dough rest for 30 minutes and a second round repeating the same steps: stretch, bend and put aside in refrigerator. For best results you should do the same to complete six laps, after which your homemade puff pastry is ready for use.Chicken to 'Avocados:Recipe for 6 persons:
To prepare the avocado on the cutting insert the knife at the end of each avocado, cut in half long. Remove the knife and open halfway. With a knife leverage in the core and remove. Sprinkle 1 tablespoon of lemon juice, put aside. Preheat oven to 180 degrees. combine the mayonnaise, onions, salt, garlic, and pepper in a medium bowl. Pour the chicken, mix well. Drain the lemon juice dall'avocado. Empire avocado stuffed with pole, cover with cheese. Arrange the avocado on a pan, add 1.5 cm of water. Cook avocados for 15 minutes until the cheese has melted. Decorate as desired.Red Pepper Sauce:
Rinse the peppers, dry them with a napkin. Cut in half with a long sharp knife. Remove the seeds then chop with a chef's knife until they are well thin. Heat the butter over a pan off. Add the peppers, onions, garlic. Cook stirring for 2 minutes until the onions become soft. Remove from heat. Add the parsley, salt and black pepper ..Cups of pineapple'':Prepare the custard. Diced pineapple and slices of bread in Spain and distribute cups. Cover with pastry cream and decorated with whipped cream sweetened.Tart pearMix well the flour on the table, 30 grams of sugar, whole egg and egg yolk, milk and yeast necessary. Roll out the dough with a rolling pin, foderatene a buttered and floured baking pan. Peel pears and cut into slices, lay them on the dough, sprinkle with remaining sugar. Some hint of cinnamon and a bit 'of melted butter. Bake at moderate heat for about 30 minutes.Tagliatelle with butter twice:
Boil the noodles as usual in abundant boiling salted water, drain and season with fresh butter tha t add the thick cream and seasoned with grated Parmesan.Fennel soup and lentilsPut water in a pot with oil, a clove of crushed garlic, and lentils well washed. After about an hour of slow boil, put in the pot also chopped fennel and simmer another half hour. Serve with croutons and grated cheese.Green Sauce:This sauce is the classic accompaniment of boiled beef or cold. Chop fine a handful of capers, a nice handful of parsley stalks without an anchovy, a pinch of garlic, a combined unit bread soaked in vinegar and then squeezed and finally a boiled egg yolk. Mix well and add enough olive oil to make sauce consistency.Tuna sauce:Pass the tuna and anchovies washed and boned a sieve and add the whipped butter.Need to spread chops or slices of cold roast or sandwiches. Serve garnished with capers.Sausage ragout:Sauté chopped onion in butter, add the ham and sausage, the sausage (without skin) into small pieces and mushrooms soaked in warm water and squeezed. Make seasoning and add the tomatoes and pieces. Season with salt and pepper and cook for half an hour.Spaghetti with tomato sauce;Cook the spaghetti in boiling salted water. Blanch tomatoes in boiling water for 1 minute, then drain, let cool, Privatel skin and seeds and cut into small pieces.Put tomatoes in a bowl, add the peeled garlic, finely chopped basil, olive oil, a pinch of salt and a pinch of pepper and mix well. Drain the pasta, pour in the bowl for the dressing, mix well, remove garlic and serve hot.Handkerchiefs with broccoli:Clean the broccoli, removing the leaves and the hard part of the stalks, wash them carefully under the 'running water, then arrange them in a basket for steaming and boil for about 15 minutesMash the florets of broccoli in a blender, adding 1 tablespoon of oil. Then put the puree obtained in a bowl, add the ricotta, goat cheese and a pinch of salt and stir until a smooth cream. Add the Taleggio, without crust, cut into cubes, flavored with a generous grating of nutmeg and a handful of berries, pink pepper and stir well with a wooden spoon. Bake the sheets, a few at a time, for 1 minute in a pan with salted water bring to boil with 1 tablespoon oil, drain with a skimmer and put them to dry on a towel. Fill the pastry with stuffing, then fold cone-shaped, arrange them in a pan greased with remaining oil, cover with aluminum foil and Bake at 180 ° C for 6-7 minutes. Complete with a grinding of pepper and serve.
Bavetta RADICCHIO SHRIMP AND THE SCENT OF TRUFFLES

Shell the shrimp, recording with a boxcutter the back and remove the dark filament.
Take the radicchio, wash thoroughly, dry with paper towels and let it into strips.
Take a chopped clove of garlic and set parte.Prendete truffles and sliced 4 thin slices using a special instrument: Alternatively you can use a truffle sauce ready.
In a frying pan put the chopped garlic, olive oil, radicchio and truffle, cook for 15 minutes on medium flame.When the radicchio begins to darken: shrimp dipped into the pan too, then raise the heat and cook for a couple of minutes, add the wine and let it evaporate, add salt and pepe.Per finish: boil the burrs in plenty water just begins to boil add a pinch of salt, then put the burrs to cook, drain the tooth and then whisk in the pan of sauce.Fried anchovies:Private anchovies head, affecting the stomach and intestines removed, and then pass them carefully under running water and dry thoroughly with paper towels. Spend anchovy meal, you have distributed a spoonful on a plate, and fry on a pan with hot oil until golden. Drain with a slotted spoon, place them on kitchen paper, salt and serve hot.Rice with squid and shoot:Trim the asparagus by removing the end harder and passing the stalks with a vegetable peeler, steam for 10 to 15 minutes and cut into small pieces. Peel onion, cut into slices and brown over a low heat in a pan with 4 tablespoons oil for 8-10 minutes, adding a little water if necessary. Boil rice in boiling salted water. The small private chilies with the seeds and cut it into slices. Sauté squid and chilli for 3-4 minutes in another pan with the remaining oil, stirring, then add the shrimp and asparagus and cook for 1 minute. Add the onion and sprouts, salt and cook for 1 minute. Add the drained rice and cook briefly. Serve immediately then the rice is hot.Kiwi with yogurt and cornflakes:
Mix yogurt with honey, then add the cornflakes and stir gently, trying not to break them. Peel the kiwi, cut into thin slices and arrange on 4 individual bowls. Pour over the cream yogurt prepared and served.Mashed potatoes and peas:Peel the potatoes, cut into pieces and cook and cook in a saucepan with 1 liter of hot salty broth for 15 minutes until tender result. Cut the salmon into cubes, season with lemon juice and zest, salt and pepper and let rest for 10 minutes. Mash the potatoes and peas with the olive oil flavor the cream with a few drops of soy sauce and serve with salmon.Salad Songino apple vinegar:
Private cap of the radishes and slice thinly. Clean the Songino, eliminating the root and separating the leaves, wash thoroughly under the 'running water and dry in a kitchen towel.
Gently clean the flowers, the petals through a paper towel dampened with water. Gather all the ingredients in a bowl, add the corn, toss with oil, vinegar and a pinch of salt, mix well and serve.Spaghetti with sun dried tomatoes and pine nuts:
Trim the asparagus, tie in bundles and boil for 10 -15 minutes in boiling salted water. In a separate saucepan cook spaghetti al dente. Toast pine nuts in a nonstick pan without adding any seasoning, for about 1 minute, until that will be slightly golden. Drain tomatoes and cut into pieces. Mince the garlic and sauté over a low heat in a pan with oil. United asparagus, tomatoes, and pine nuts, stir well, adjust salt and cook for a while. Add drained spaghetti and freshly ground pepper and cook for a few moments. Serve immediately.Marinated zucchini:
Cut the zucchini into slices lengthwise. Fry in the frying pan when the oil starts to smoke. Drain them crispy and golden and put them in scolafritto. Salt and arrange in a bowl; vesate vinegar.Serve cold.
Watermelon salad:
Private watermelon seeds and skin, used only the parts very red. Dadetti cut it and put in a bowl. Pour over sugar and liqueurs. Place in refrigerator for several hours.

Almond Spumoni:
Chop fine the almonds, crush in a mortar, mix them with cream, pour into a mold lined with greaseproof paper and place in Frezzeria for a few hours.

Mushroom Salad:
Remove the ovules the 'white envelope that surrounds them, cut them into thin slices and toss with olive oil, lemon and salt.

Salad truffles:
Cleaned and sliced truffles and season with olive oil, lemon and salt.
Orange salad:
Clean and wash the heads of endive and slice lengthwise. Peel the oranges, cut the outside of the rind and cut the fillets that cook for 5 or 6 minutes in the water. Dress the salad with oil, vinegar, salt and pepper, add the fillets of orange and 1 tablespoon mustard. Surrounded with slices of peeled orange in vivo and seedless.

Baked beans:
Boil the beans, after being trimmed of the two peaks in boiling water, salted. Diced ham and stir the sauce. Put in layers in a buttered casserole, green beans and white sauce. Cover with flakes of butter and place in oven browning.Golden chicken breasts:Beat the chicken breasts and assottigliateli very well with the meat mallet. In the flour, beaten egg, bread and grated dorateli butter, turning 1 or 2 at a time. Toss and cook well enough to flame alive. Serve with potato croquettes and fried cream cheese or diamond sharp.Roast goosePrepare the goose emptied and cleaned, pass the flame wash and dry. Put in a casserole with chopped bacon, a nice touch of spice, pepper and salt. Cook over moderate heat, basting, just colorful, white wine. When half cooked, put it in the oven and moisten with broth often. Turn it often. Cook for 2-3 hours.
Ice cream in waffle crisp:Melt the chocolate in a double boiler and use it to brush the 'internal wafers up to half height. Allow to cool and sodificare. Place three balls in each bowl of ice cream.Beat separately in sauce, the flesh of the kiwi and raspberries queela. Pour the sauces on ice cream and garnish with chopped hazelnuts and fresh mint leaves.Flan prunesRecipe for 8 people:
Grease and line a mold for tarts with pastry.Peel apples, core material Privatel, cut into wedges and arrange in a radial pattern on the dough alternating prunes. Beat together the eggs with sugar, milk and a sachet of vanillin. Pour the mixture over the fruit, then bake the flan in the oven at 220 ° C for 30 minutes. Bring to the table lukewarm.
Chicken breast with citrus fruit:
Recipe for 4 people:
Marinate the breasts for 30 minutes, with salt, juice and peel of citrus fruit and then dredge in flour and cook in butter bubbling.
When the meat is almost ready, drain off the fat, add salt, pour a third glass of wine and the marinade and turn it off. Meanwhile you will cut into thin strips zucchini, celery and carrots.Seasoned vegetables in butter, salt, pepatele and serve with the chicken warm.
Cauliflower with bacon:
Recipe for 4 people:
Cut into 4 pieces, cauliflower cleaned, put in the basket and steam cook in a pressure cooker for 3 minutes to go. Meanwhile, season the sautéed in butter, add flour mingled it with the broth, salt, pepper, and boil the sauce for 5 minutes. Place the cauliflower on a p late, season with sauce for 5 minutes. Place the cauliflower on a plate, season with the sauce, bacon, diced browned, chives, chopped hard-boiled egg into slices.
Vegetables Campagnola:
Recipe for 4 people:
Boil for 5 minutes in a pressure cooker, set, green beans, peas and carrots, then drain, cook the onions in the same pan, again for 5 minutes. Heat in a pan three tablespoons' s oil and let him jump all the diced vegetables, then add the tomato into small pieces. mixed,, salt, pepper and finished with plenty of basil. Serve this tasty side dish hot.
Oysters au gratin:
Recipe for 4 people:
Open to raw oysters, peel it in half and place them in a bowl with all their water, a tablespoon of wine and leave to marinate for 20 minutes. Accomodatele then in a dish on a layer of coarse salt, spread in the media shells also diced artichoke, already browned w ith olive oil, shallots and bacon, add the breadcrumbs, bread, salt, pepper, olive oil, a little of the liquid pass them to the marinade and grill to brown the top.Freselle flavors
Serves 4
Fry the diced bacon in 2 tablespoons of oil, with olives and celery into thin rounds. Remove the browned in fat and flavored ricotta with the chopped, add salt, and serve pepatela on fresselle already softened with water and vinegar, adding the fried bacon, olives and a gasket to taste
Corn flavored croutons
Recipe for 4 people:
Slice the onions on top and let it dry in a pan with 3 tablespoons of oil. Remove from fat with a spatula and place a perforated drain on white paper towels. Draw n from polenta twenty discs with a diameter of 6 cm, toasted on the grill. Fry the diced bacon in a skillet with a few sprigs of thyme. Available on each disc of polenta a bit 'of diced bacon. Complete with thyme leaves and serve.
Cream all 'egg:
Beat the egg yolks with sugar. Whip the cream and add the yolks. Scented with a glass of liqueur of your choice (rum, cherry, brandy, Kirsch).
Potatoes for fish stew:
Select medium sized potatoes, peel them and make them all equal and oval

Macaroni gratin
Cook the macaroni in a large pot of salted water to boil. It will take approximately 20 minutes because they are tender and just cooked. Drain and place in a baking dish. Toss with the Parmesan, and butter, and cover with white sauce. Put them to br own the top for half an hour.On the surface should be golden and crisp.

Seasonal dish popular throug

hout Umbria, takes on various names depending on location. Are similar to the spaghetti, also known in Tuscany, where the y are called "Pici". Nell'eugubino are known by the name of "Bigoli," in Spoleto "Strengozzi. Depending on the cut, however, may take slig htly different shapes and textures. The extreme ease of preparation makes a dish practical ly universal, adaptable to any taste and any kitchen.

Ingredients (serves 4)
400g flour
Preparation
Pour the flour onto a pastry board, creating a crater in the cent er of the flour. Pour cold water in the bowl and knead vigorously, until you have achieved a compound. S ubtract dall'impasto a small portion of dough and knead with the palms of your hands until you get a piece of spaghetti in the rough, long and irregular. Repeat until you run out of dough. Once prepared the umbricelli on the pastry, sprinkle with flour, leave at least an hour before c ooking.

Note - Drain the pasta al dente, so that the umbricelli remain fairly t ough. The possibilities of seasoning are very diverse. They range from ancient wrought (bacon bar on the platter, fried with onion, carrot, celery and herbs to taste), and sauce with oli ve o il, garlic, tomato and pepper (the classic angry), and sauce with mushrooms or with asparagus. Even the sauce made with black truffles is to try.

Pennette the rag plant:
Take to boil water for pasta. Peel the zucchini and carrots and onions. Reduce the first two and the other diced into thin round slices. Heat in a frying pan 3 tablespoons of oil and vegetables soffrigetevi prepared. United 3 tablespoons of tomato puree. Aggiusyate salt and pepper, then cook for about 10 minutes. Salty well water in the meantime come to a boil, and cook the pasta. al dente drain well and let them jump in the sauce by adding a ladle of pasta cooking water. Supplemented with leaves of thyme, plenty of grated cheese and serve immediately hot.Cold penne with sauce of avocado.
Cook the pasta in abundant salted water. Drain spread it on a tra y, season with a little oil and leave to cool. Beat with a bunch of ground pepper Rugolo, taking a few leaves from the first and second for a bit of decoration. United avocado, peeled. Finally, add the onion half the Parmesan cheese into small pieces and a pinch of salt. Sprinkle all with 2 oil. O p erate the set until a smooth sauce. Season with this pasta, co ld, and garnish the dish, and th e pep per, k ept aside.Tagliatelle with streaky
Boil water for pasta and
add salt to boil. Mince the shallot and let it dry in a frying pan in 2 tablespoons of oil. Rinse the salt from the anchovies, then diliscatele, chop and stemperatele in this fund. mingle the stomach chopped and seasoned. Cook the noodles. Drain al dente and let them jump into the prepared dressing. When complete with a large pinch of pink pepper crumbs, chopped parsley and chives, bring to the table and serve immediately.
Bicolor pasta alla chitarra
Pasta: You work half the flour with an egg, a pinch of salt and the saffron dissolved in approximately 100 g diacqua to get the dough yellow, and elastic. Then knead the r emaining flour with spinach, egg and salt water to obtain a inpasto green, firm an d elastic. Let stand two inpasti for 30 minutes, then roll it out into leaves not too thin to p as s on the guitar.
Dressing: Cut into strips onions and carrots, make stew, all in a large pa n wit h a File of oil, salt, and pepper, then add the cream, the pasta al dente boiled bicolor, a ladle of the cooking water and toss quickly to flavor it, bring it immediately to the table, pip ing h ot with plenty of cheese separately.Spaghetti, tomato and eggplant.
Wash the eggplants, trim and cut into cubes.
Heat in a frying pan 3 tablespoons of oil. Aromatizzatelo with a clove of garlic, then add the eggplants. Make her jump for a few minutes, then add the to mat oes c ut spicchietti. Season with salt and cook. Meanwhile boil water for pasta, add salt to a boil a nd cook spa ghetti. Drain well to the tooth, and then pass them into the pan where you prepare t he sau ce , making them jump and flavor for a while. Complete with a wisp of raw oi l and a tablespoon o f chopped basil before serving.

Classic tomato sauce.
Fry in a film of oil an onion cut into pieces with a clove of garlic peeled and cu t in neta. United 1 kg of Perini reduced to pieces and a bouquet garni prepared carr o t s. A dd salt and cook over low heat until the tomatoes will be und one. Eliminate odors and pass th e sauce with the mill.Sauces in white with the fish.
Cover the water just two gurnard, add 2 washers lemon, half a glass of white wine and a sprig of parsley. Let them simmer for 10 minutes and rest for 5 minutes. Drain, diliscateli, and saute the fillets in a sauté with oil and chopped onion, pour a little 's' cooking water fish and add the chopped parsley. Bake for 30 minutes, then salt and pass the fish flesh masher to thicken Possibly you
White cream sauce with prosciutto and peas.
Soffrigete a shallot in a knob of butter, then rosolatevi 150 grams of cooked ham cut into cubes and scented with a sprig of sage. United 100 grams of boiled peas, fry seasoni ng, then pour 200 grams of cream, salt and cook the sauce for a few minutes on lo w heat. Hopefu lly you can flavor with a pho meat extract. Eventually eliminated t he sage, add the c h opped parsley, parmesan cheese, and a handful of pepper.

Cheese rolls
Serves 4
Peel herbs, wash them extra water then boil with water only member that remains after the last rinse. Squeeze Drain and mince. This dough around 20'12 cm. Blanch for 2 minutes in boiling water. Drain and roll it out on a towel. Then stir in a bowl the ricotta, goats, 2 tablespoons Parmesan cheese, herbs, salt and pepper. Spread the filling thus obtained, the rectangles of dough. Roll them on themselves. Cut each roll into 3 equal slices. Arrange standing on a buttered baking dish, and sprinkle of Parmesan cheese and butter flakes. It under the grill for 4 minutes. Meanwhile whisk the cream with basil s serve the rolls with the sauce and diced tomatoes.
Summer salad of whole grains.
Recipe for 4 people:
Put in boiling salted water to salt grains: they will be ready after 40 minutes (if you use a pressure cooker cooking time should be halved). Peel the cucumber, remove seeds and cut into cubes, as well as peppers. Sliced tomatoes, season with a pinch of salt and a little of the chopped parsley. Drain the cucumbers and toss with a little oil left and spread it on a tray so cool. Mix cereals and serve at room temperature.

Creamy potato curry:
Recipe for 4 people:
Soffrigete in a film of oil the chopped onion, then seasoned potatoes, peeled and cubed. Joined a sprig of rosemary, a large pinch of curry powder, 700 grams of water, salt, and cook for 30 minutes. Then whisk it with the immersion blender (or with the traditional blender) after removal of the rosemary, getting the cream. Serve cold with diced raw vegetables (peppers, tomatoes, and carrots), a string of raw oil flavored with chopped basil and a sprig of basilSoft cakes with peas and broad beans.
Recipe for 8 people:
Fry in butter the onion, add the peas, sliced, blanched, and Cook the beans and salt lightly. Beat the eggs, oil, salt and milk pepatele and add to the mix the flour with the yeast. Mix the ingredients make a thick dough, add the beans, 5 mint leaves chopped, peas and beans; trasferitolo in a mold, buttered and floured 26 cm in diameter and bake the cake at 180 degrees for about 40 minutes. Test is cooking with a toothpick. Remove from the oven let it cool, then Remove from the mold.

Frittata spaghetti with prawnsRiveted for 6 people.
Cook the spaghetti al dente spaghetti. Beat 2 eggs in a bowl with two tablespoons of Parmesan cheese, salt, and pepper. Heat a nonstick skillet in a little oil and then adjourn to the spaghetti, slightly crowded, have them melting pot, then pour the mixture of egg, and to do that penetrate the mass of spaghetti, spread it in several places with a fork. When the omelette begins to dorarsi and eggs will be quite coagulated, turn it with the help of a dish to make it brown the other side and can vote multiple times the omelette in the end will be crisp and well colored on both sides. Serve garnished with prawns roasted in a pan and a few leaves of marjoram.
Peas with Prosciutto:
Put the peas in a saucepan with water covering them thoroughly. Add 80 grams of butter, onions and a whole bunch of parsley. Cook a dish filled with water as a lid. Sauté almost cooked. Add a few minutes before serving, cut the ham into small cubes, and the bit of remaining butter, full of flour. Withdrawn then the parsley and scallions and serve.Spaghetti souffle
Recipe for 6:
Cook in salted water boiling spaghetti cut short (5 centimeters); dress with the white sauce and Parmesan, add the ham and mozzarella, cut into small pieces, nutmeg, melted butter, egg yolks' s egg and the egg whites whites. Put in pan and then baked au gratin.

Noodles with black butter and sage;
Recipe for 6:
Roll out the dough and made the noodles. Cook in boiling salted water. Let melt the butter in a pan where you put a few leaves of sage. When butter is golden and a little 'dark, pour it over noodles and sprinkle with plenty of Parmesan.

Spaghetti souffle
Cook in salted water boiling spaghetti cut short (5 cm); dress with the white sauce and parmesan: add the ham and mozzarella chopped nutmeg, melted butter, egg yolks and egg whites, beaten to snow. Put in pan and then baked au gratin.

Salad of truffle salad with truffles:
Cleaned and sliced truffles and season with olive oil, lemon and salt.
Torcetti aniseed
Roll out the pastry to obtain a rectangle about 3 cm , Thick brush with a mixture of water and essence of anise and sprinkle with 3 tablespoons of sugar. Fold the dough in four, to book, then roll it out again, sprinkle with brown sugar, anise and sesame seeds, pressing to adhere so good: Cut the pastry into strips about 1 cm wide , Twist and then stow a ring. Accommodate the cianbelline (about 40) on a baking tray lined with baking paper and cook at 250 ° C for 10 minutes, then let them cool down glassatele chocolate intingetele that only one side in chocolate (about 200 grams) tempered.

RECIPE FOR PASTA

Garlic,oil chili pepper pasta (aglio olio e peperoncino )
Recipe for 4 people
Cook in boiling salted water 500gr of pasta (do not use whole pasta).
Meanwhile put in a frying-pan extra virgin olive oil , sliced garlic (2 cloves) and 1 chilli pepper. fry for 2 minutes , take of from flame and add minced parsley, 2 slice of anchovy. strain pasta, mix all and serve.
Enjioy your meal.
Pasta Carbonara
Recipe for 4 peopleTake 200gr. of fine sliced bacon, put in a frying-pan with 100gr of butter and cook for 1 minute. Break 4 eggs in a plate and mix with fork (do not cook eggs). Cook in boiling salted water 500gr of pasta (do not use whole pasta).Strain it and put in the frying-pan where you cooked bacon,add a little bit of pepper, parmiggiano cheese, pecorino cheese(both grated) .Mix all very fast and serve. Enjoy your mealImportant: for this recipe DON'T COOK THE EGGS !!!

Pasta CACIO E PEPE
Recipe for 4 people
Take to boiling point salted water , add 500gr of "pasta" and cook for time showed on pack. Strain pasta keeping a glass of cook water. Add to pasta black pepper,"pecorino" cheese (both minced), a little bit of extra virgin olive oil and little bit of cook water in the glass (little bit).
Mix all the ingredients and ... Enjoy your meal.

Pasta ai Carciofi
Recipe for 4 peopleFry lightly a medium onion adding 200gr of butter. At same time peel the artichokes and cut in little pieces . Cut 100gr bacon , and artichokes salt and pepper to butter and onion and cook, adding a little bit of water and a glass of white wine .Cook 500gr of "pasta" , strain it adding the preparateand... Enjoy your meal.

Gypsy's pasta (Pasta dello zingaro)
Recipe for 4 people
Fry lightly extra virgin oil , adding sliced garlic . Wash mushroom and cut in little slice, adding mushroom to oil and garlic with salt pepper. Take to cooking point, adding minced parsley.
Cook 500gr of pasta , strain it and pour in the preparation, mix and ... enjoy your meal.

For 4 people
Fry extra virgin oil with onoin, add 1 striped pepper, take to cooking point adding water if it is necessari. Than add 1 courgette, 1 aubergine, 1 striped red tomato and 150gr. of peas. Add salt and black pepper and cook all adding fresh pearsley. Separately take to boiling point salted water, adding 500gr of pasta. When pasta is cooked, strain and add the preparate you cooked. A little bit of parmigiano gratugiato and...
Have a nice lunch !!!

PASTA WITH ASPARAGUS (asparagi)
Recipe for 4 people.
In a frying pan to sautè 1 medium onion, and then add asparagus and private previously washed white and cut into small pieces to cook by adding salt and crushed black pepper, and a p? or water. Make cook pasta in plenty of salt water and adjusted to cooking, drain it al dente, red tie with 3 eggs with asparagus stir to combine well and season with grated parmesan.
Enjoy your meal.

PASTA WITH CAULIFLOWER (cavolfiore)
Recipe for 4 people.Far sautè with extra virgin olive oil 2 cloves of garlic and red chilli, cut the cauliflower up into small pieces, rinse and add the lightly adjust salt and 2 glasses of white wine and add cover lead to firing, and then opened the pan with a fork exert slight pressure on the pieces of cauliflower.
Cook the pasta in cauliflower pour, and serve with parmesan.
Enjoy your meal.

PASTA WITH LENTILS (lenticchie)
Recipe for 4 people.
Boiled lentils in the water salt in a frying pan to sautè garlic, red chilli, add numbers 10 qualit tomatoes? : Pachino, and 1 code of ham and a nice clump of sage, cook for 15 minutes, adjust salt. Then drain the lentils and pour into lightly, stirring the whole for 10 minutes at low heat.
Cook pasta and mix together the lentils, and a p? Or parmesan.
Enjoy your meal.

PASTA WITH YELLOW SQUASH (zucca gialla)
Recipe for 4 people.
Far in a frying pan sautè garlic, extra virgin olive oil paprika, add the yellow squasch, cut into cubes, 200 grams of milk and salt to taste, cover with a lid and cook. From time to time opened and crush with a fork so that? becomes a mush . Cook pasta , drain and pour into sauce turn add the grated parmesan, and serve.
Enjoy your meal.Matching with truffle honey, ideal as an appetizer or as the second, accompanied with good aged pecorino cheese, or with the pit.

4 Rules of thumb for preparing truffles:
1: Cook with oil, garlic and anchovies for 2 minutes .
2: Do not add parmesan or other cheese to truffle dishes .
3: Prepare the truffles only with salt, extra virgin olive oil and garlic .
4: Truffles are excellent for enriching simple dishes such as fresh water fich, poultry .

Stuffed eggs
Recipe for 6 people.
Cut the eggs meat? for long. Boil peas for 10-12 minutes, drain and frullateli with a ladle of cooking water, salt and pepper. Bring on the fire cut off just reached the boil, add the soaked and squeezed gelatine and stir until it dissolved, then shakes again joining the yolks and let cool sodi (compound). United cream compound, left in the fridge for 2 hours, and then distribute the eggs with the half-portions of ice cream. Serve the eggs with the Soncino and decorate as desired with peas.

Mixed with mint.
Recipe for 4 people.
Reduce the aubergines and courgettes to pieces. Slice onions into thin rounds, then brown in a saucepan brown veiled oil for 2-3 mint, add eggplant and zucchini and then follow the flame for 2-3 minutes. Salt turn down the fire and turn off after 10-12 minutes. Supplemented with 5-6 mint leaves finely chopped and a couple of tablespoons of almonds a strip. Serve.

Bucatini alla ricotta with olives and capers.
Recipe for 4 people.
As brought to the boilling water for bucatini, rinsed in warn water and capers, if coarse mince coarsley. Chop finely too? Garlic, spezzetate 1? Chives and a lower spicchietti olives . Mix all these ingredients and amalgamateli with 20 grams of oil. L salted water to a boil and come cuocetevi the bucatini for 8 minutes. meanwhile in a frigan pan heat the milk ricotta mixed with amalgam. United met? the choopped, the oil and ramained the versateci bucatini drained, make seasoning for 1 minute. then served completely flat with chopped kept aside.

Risotto with zucchini and crescenza.
Recipe for 4 people.
Cut the zucchini in pieces, regolarli and browned in a saucepan with the sliced shallots in a tablespoon of oil for 2 minutes. Combine the rice tostatelo for less than 1 minutes with nuanced half glass of wine and cook the rice in little bathing 15-18 minutes at a time with about 800 grams on board. Manteca with a crescenza pieces together a little pistils of saffron, salt, pepper and serve.

Tortiglioni with peppers and ancovies .
Recipe for 6 people.
Wash the peppers, dry and ungeteli with a thread of olive oil, then infornateli to 180 degrees on a plate lined paper oven for 25-30 minutes. The oven and put the peppers in a paper bag of bread ( if there ? E1? you also fits any other bag for food) for 10-12 minutes to warn then, pelateli and riduceteli in a diced small. (If you prefer you can also roast the peppers on a grill. This need is only 12-15 minutes of cooking. Pick of the diced bell pepper in a bowl and season with basil and anchovy fillets, finely chopped. United 6 tablespoons oil, salt and pepper to taste and leave 10 minutes(sauce). Boil the tortiglioni in plenty of boiling salted water, al dente drain and season with the sauce. Serve immediately.

Linguine with pesto capers.
Recipe for 4 people.
Bring to boil the water, salt and the pasta lessatevi, Meanwhile shakes a spoonful of capers, rinsed salt with a bag of pine nuts (20 Grams), half a clove of garlic, and a tuft of basil, and parsley, and anchovy fillets and about 60 grams of oil. Collect the pesto in a bowl capable, allungatelo with a ladle of cooking boiled linguine al dente and drained, transfer them and turn quickly to absorb the sauce, then serve.

Fusilli with lemon and basil.
Recipe for 4 people.
Wisk three tablespoons of bread with a basil leaf and tostatelo in a film of oil. Cook the fusilli in boilling salted water to which you added the last of halt a lemon and basil leaves 4. Reduce the last remaining fillets. Drain the fusilli and season with the toasted breadcrumbs, pecorino and diced raw oil. Serve hot with sliced of peeled lemon in vivo, to the last threads and, as desired, the dish made with leaves of marjoram.

Tagliatelle with geen almonds.
Recipe for 4 people.
Ciuffetto a finely chopped sage leaves and a sprig of rosemary. Cook the pasta in abundant salted water. In the meantine, do sautè the butter in a frying pan and add the chooped herbs. Pour in to a pan of chips also almonds and amalgamate it with a ladle of water for cooking pasta. Drain the noodles Let them jump in the sauce. Serve appared with a spoonful of poppy seeds.

Butterfilies(type of pasta) with lamb.
Recipe for 6 people.
Cut the flash into pieces of lamb. Let dry a carrot, an onion, a stick of celery in 2 cucchia oil, add meat, brown and bagnatela wit wine. Add a tablespoon of concentrate, the vegetable stock (including the preparation of granular) , a bay leaf and a sprig of thyme. Cover and cook for about one? hours. Cook the farfalle with peas, drain, saltatele in the sauce and serve immediately.

Pasta with Truffles.
Ingredients to serve four:
100 grams., summer truffles, 40 grams tagliatelle, 80 grams extra virgin olive oil, salt garli. Grate the truffles and small clove of garlicand place in a dish. Add olive oil and a pinch of salt. Cook the tagliatelle. When the pasta is ready, mix in the truffle sauce before serving.
Erbe piccanti per spaghetti.
Our suggestion ( for 4 people).
Put two teaspoonfuls of the blend in a pan and fry very gently in olive oil. Drain the spaghetti and toss them in the pan for a few minutes.
Enjoy your meal.
Bruschetta tradizionale.
Our recipe for 4 people.
Toast a slice of italian bread pour on it extra
virgin olive oil and a sprinkle of the product taste your bruschetta hot just out of oven.

Linguine with clams.
Recipe for 4 people.
In a large frying pan heat a layer of oil with a tuft of fennel, a little chives, a little mint, chopped tomatoes, a met? and a large pinch of oregano. United them the clams, purged, cover and let it open and finally sgusciatele.. In another saucepan fry the vegetabbles remaining small diced small; flavored clams in lightly salted if need be, and unite all the pasta, boiled and drained al dente.
Green tagliatelle with tuna.
Recipe for 4 people.
Soak the raisins vinegar, drained tuna and riducetelo cheese with a fork. Bring plenty of water to a boil, salt and cocetevi the noodles very al dente. Meanwhile, fry in a large frying pan on a wire spring onion in oil, add tomatoes, peeled, cut to spichietti, squeezed raisins, salt, pepper and brown a lively fire for a couple of minutes, before adding the pasta and half ladle of water. Saltatela flavor to it and complete the cooking, turn off, the tuna and bring it immediately to table.

Tagliatelle with ventresca.
Recipe for 4 people.
Put to boil water for pasta and to boil. Chop shallots and let it dry in a non-stick frying pan in 2 tablespoons of oil. Rinse salt from the anchovies, then diliscatele, mince and stemperatele in this fund. Mescolatevi ventresca chopped to the heat and season. Cook the noodles. Drain al dente let them jump in the dressing preparation. Completed everything with a large pinch of pink pepper crumbled, a minced chives and parsley, bring to the table and serve immediately.

Fusilli corn, potatoes and artichokes.
Recipe for 4 people.
Peel and cut potatoes into cubes. World and to reduce spicchietti artichokes. Chooped shallots. Let it dry in a saucepan with 2 tablespoons oil, then add potatoes and artichokes. Salt, wet with a ladle of hot soup prepared with the granular and cook the vegetables, with liquid if necessary, qfter a p'ò togther the ham cut in listerelle. Cook the pasta in salted water for about 7 minutes and season with the prepared vegetables. Fill the pot with a mixture of marjoram and the rest of the ham listerelle.

Pinzimonio vegetable aroma of the apple.Recipe for 12 people.
Peel apples, detorsatele, cut into cubes and frullatele with onions, gherkins, 100 g of oil, less water, the juice of one lemon, salt, chopped parsley and a few drops of Tabasco. Pinzimonio distributed in the glasses (or cups) and serve with vegetables cut into sticks.

Pancakes stuffed.
Recipe for 6 people.
Pass the beans to the mixer, then add the egg, flour, cream salt and pepper. Obtained with the compound prepared 6 "Pancakes", padellino fry in a diameter of 12 cm, with a little butter. Sauté the zucchini into thin rounds, in a layer of oil. Distributed, the scamorza, in thin slices, and zucchini over 3 "Pancakes," overlapping the other 3 and divide into 4 slices each.

Fave cream.
Recipe for 4 people.Blend the beans with the cream, broth, Worcester and drops of tabasco, salt and a tablespoon of vinegar. Spread the cream into 4 glasses, pepatela and serve with sticks of zucchini and potato flour and fried.

Cianbelline potato "Duchess"
Recipe for 6 people.
Bring to boil 120 grams of water with butter and a pinch of salt, add the flour and, stirring, cook the polenta until you detach from the walls of the saucepan. Allow to cool, then amalgamatela with eggs and potatoes past, seasoned with grain, cinnamon and pepper. Gather the dough into a pastry bag with large mouth and let spezzeta down 18 squares of paper from the oven, forming cianbelline. Rovesciatele hot and fry in oil. Drain, and serve, garnish as desired with slices of raw apple and season.Sformatine ricotta with algae.
Recipe for 4 people.
Put the soaked seaweed in cold water. Leave to soak for about one quarter dora changing the water once. Mix the ricotta with the egg, a spoonful of curry, salt and pepper. Lightly grease 4 molds and fill with half the ricotta, cook cook in oven for 12 minutes at 120 degrees. Cut the lettuce and tear into pieces the tomatoes, salt and wring the algae, mix everything together and season with olive oil, salt and pepper. Let the sformatini cool, then serve with vegetables and slices of peeled lemon vivo.Nest of greens and tomatoes.
Recipe for 4 people.
Peel tomatoes, remove the seeds, to pass passaverdura, lightly salted the past thus obtained, raccoglietela in a bandage and allow to drain for 2 hours. Cut the zucchini in thin strips and drain in a non-stick frying pan hot, sprinkled with little salt. Prepared in each plate a bed of lattughino and tarragon. By wrapping strips of zucchini around a ring mold, sformato 4 crown, arrange over salad and surround with the carrot in thin fillets. Mix the past with the vegetables into cubes and fill it with the crown. Fill each dish with the eggs into wedges and season with salt and a thread of oil.

Creamed eggplant in small glasses.
Recipe for 6 people.Peel the eggplant cut into cubes and cook by steaming. Reduce diced small ground pepper and zucchini (brunoise). Scaldatevi in a non-stick frying pan 2 tablespoons oil and quickly get the jump brunoise. Aromatizzatela with a few leaves of thyme and salt. Shake the dice eggplant now come to cooking with a tablespoon of oil and a pinch of salt, possibly adding some tablespoons of water to get a good consistency of cream. Then distribute the glasses from liquor, and serve accompanied by dadolatina of bell pepper and zucchini, garnished with threads of chives.

Buns to the Provençal.
Recipe for 8 people.Cut the zucchini into thin rounds, saltatele in a layer of oil and salt, made with bread dough 24 muffins, spennellatele with an emulsion of oil and water, each garnished with a spoonful of tapenade, a washer of tomato, zucchini and a infornatela at 200 degrees for about 13 minutes. Serve sprinkled with aromatic herbs of Provence. If you want to prepare homemade pasta bread, dissolve 50 g yeast in 450 g of water and impastatelo with 1 kg of flour to which you have added a pinch of salt. Work the dough on spianatoia raccoglietelo ball and let rise for at least one 'now. Reshuffle and let rise again.

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2009-06-12T22:20:00.003+02:00

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Dizionario Vegetariano

DIZIONARIO VEGETARIANO

- DICTIONARY VEGETARIAN

Il Finocchietto è un erba spontanea diffuso in tutto il Mediterraneo e molto utilizzata nelle cucine dell' Italia meridionale, ma anche della Provenza. Le preparazioni a base di pesce, dalle zuppe alle semplici grigliate, risultano impreziosite dall'uso moderato di quest' erba.

é un arbusto legnoso alto fino a circa 2,5 metri, deciduo,

portamento cespuglioso anche se disordinato; le foglie sono verdi, ruvide, lanceolate e con un intenso profumo di limone.

La rucola è una pianta erbacea annuale. Le foglie disposte alternate lungo lo stelo, hanno forma di lancia; hanno un odore caratteristico di pepe e un sapore decisamente acidulo. Piccoli fiori hanno quattro petali, a croce, di solito bianchi o paglierini.

Salvia ; Tra le salvie officinali, la S. tricolor, con foglie verdi variegate di bianco e rosa, e la S. purpurea, dai fiori blu- violacei, sono entrambe ottim

e in cucina.

Erbe aromatiche.Sono una grande famiglia di erbe che contengono essenze odorose e che aggiunte ai cibi ne esaltano il sapore e ne favoriscono la digestione stimolando la produzione di succhi gastrici e impedendo la fermentazione intestinale. Crescevano spontanee nell'antichità e, proprio per le loro caratteristiche, furono presto coltivate: Carlo magno, addirittura, promulgò nell' 812 addirittura un editto che obbligava a coltivarne 74 specie. Anche la cucina odierna ne fa grande uso: alcune si possono aggiungere in cottura come il mazetto aromatico, composto in genere da salvia, rosmarrino e alloro, altre solo a cibi freschi o a fine cottura, perchè il calore ne modifica il sapore. Fresche sprigionano al meglio i loro umori ma si mantengono bene anche essicate. Conservate in frigorifero perdono rapidamente la loro fragranzae conviene surgerarle, intere o tritate, in piccole dosi, pronte all'uso.

Acqua di lavanda; ponete 30 g di fiori di lavanda appena raccolti in 1,5 L di alcool a 32° C e lasciate macerare per un mese, quindi filtrate il tutto e conservate ben chiuso. Utilizzatelo come tonico naturale per il viso.

Erbe in ghiaccio ; Per conservare intatto l'aroma delle erbe aromatiche è possibile farne dei cubetti di ghiaccio, da utilizzare direttamente nella preparazione scelta, senza scongelarle. Raccogliete le foglie migliori , mettetele con poca acqua nei contenitori per ghiaccioli e poneteli subito a congelare . Si possono utilizzare sia per cucinare che per preparare le tisane.

ANETO: La pianta assomiglia vagamente a quella del finocchioselvatico, ma ne differisce l'aroma, che ricorda non solo il finocchio ma, se pur vagamente l'anice e il cerfoglio. Fornisce freschezza ai cibi e si impegna anche nella preparazione di una salsa, miscelato con senape, per accompagnare patate bollite, formaggi affumicati, verdure ripiene.

ALLORO: é un albero che può raggiungere diversi metri di altezza, dotato di foglie ovali appuntite all'estremità, lucide e coriacee, di aroma penetrante. Si utiliza per aromatizare varie preparazioni, ma non si consuma. é preferibile impegnarlo essicato e si cuoce insieme con legumi e castagne, per renderli più digeribili.

BASILICO: Il basilico, denominata nella Grecia classica basillicon, ossia "regale", è considerata la più nobile erba aromatica . é una pianta erbacea della famiglia della menta, alta sino a50 centimetri, con foglie laceonate di colore verde brillante, lucide e intensamente aromatiche. la raccolta è primaverile e estiva, ma il basilico di serra è disponibile tutto l'anno. Ve ne sono numerose qualità tra le quali il basilico genevoso DOP, molto profumato, dotato di foglie piccole e il basilico napoletano IGP a foglia grossa, più delicato e con ricordi mentolati. Il basilico è assocciato al pesto ma profuma insalate, salse di pomodoro, minestre, meglio se fredde. Non va però cotto in quanto essendotermolabile,il calore ne inibisce l'aromaticità.

CORIANDOLO: la pianta assomiglia al prezzemolo, ma ha odore molto intenso e penetrante, non da tutti apprezzato. Va per tanto utilizata con moderazione, per esempio unendo verso fine cottura qualche foglia a minestra di verdure o di legumi. é presente in numerose zuppe cinesi , i semi tondeggianti vengono schiacciati e impiegate nelle marinature oppure nelle portate in umido, e si utilizano nelle preparazione del cuscus.
DRAGONCELLO:Conosciuto anche come estragone, ha foglie allungate, di colore fresco scuro che ricorda quello dell'anice. Fresco ha sapore e aroma molto più intensi e si utiliza principalmente nelle salse come la bèrnaise, salsa al burro derivata dall'olandese. Il dragoncello si unisce generalmente a preparazioni in umido.

NEPITELLA: Pianticella molto diffusa nei prati, dotatada di foglie ovali di sapore delicato, adatta a essere unite a funghi e verdure da trifolare. Si utiliza per marinare quali olio, verdure quali i carciofi prima della cottura. Si unisce a salse per paste asciutte e minestre brodose.
CERFOGLIO: La pianta ssomiglia al prezzemolo, ha colore più chiaro e sapore che ricorda, sia pure in modo vago l'anice, e la liquirizia. Si utiliza nella preparazione di salse verdi insieme con prezzemolo e altre erbe, oppure si unisce alla maionese con capperi ed erba cipollina, per accompagnare verdure bollite.
MELISSA: La pianta ricorda la menta, ma il profumo delle foglie è delicato, dotato di un sottile aroma di limone. Si utiliza per preparare bevande rinfrescanti, mentre in cucina si unisce a insalate e frittate.

TIMO SERPILLO(CEDRATO): La pianta possiede foglie segnatamente piccole, dotate di aroma molto intenso, da inpiegare da inpiegare con discrezione per non coprire il sapore della preparazione da condire, essendo pungente, con vaghi ricordi di resina. si utiliza sopratutto in piatti in umido come la ratatouille
SPEZIE:
Sono sostanze aromatiche ricavate da bacche, radici, frutti, generalmente essicate o disidratate. Conosciute dalla notte dei tempi, hanno trovato per secoli largo uso in cucina, in medicina, nella cosmesi e persino nei rituali magici. Nel mondo antico e medievale erano considerate sostanze preziose sia per le proprietà curative sia per la capacità di prolungarela conservazione dei cibi. Erano quindi oggetto di intensi traffici commerciali lungo una rotta nominata "via della spezia". Oggi sono meno utilizate di un tempo ma mantengono intatto il loro fascinoe profumano piatti di ogni genere. Vanno conservate nella loro forma originale, preferibilmente in contenitori di vetro, e conviene ridurle in polvere, in un mortaio o con un macigno, solo al momento dell'uso.

Anice verde .

È il frutto di una pianta erbacea annuale facilmente coltivabile molto usata in occidente. L’anice profuma l’alito, apre i chakra e mette in comunicazione i vari livelli energetici; è adatto per i dolori muscolari

Cartamo :

è un colorante per cibi dall’aroma e dal sapore che ricordano lo zafferano, ma, rispetto a questo è molto meno pregiato. Dai semi di cartamo si estrae un olio alimentare simile all’olio di girasole o ad altri oli di semi.

Il cinquespezie .

Il cinquespezie è un condimento di erbe cinese composto principalmente da semi di anice, finocchio, cannella, chiodi di garofano e pepe. Ne esistono diverse versioni , tutte caratterizzate da un aroma molto intenso.

Sommaco :
è una spezia dal gusto acidulo e fruttato, che può ricordare il limone e il miele, derivata dalla bella bacca rossa della Rhus corsara.

Il garam masala ,
è un miscuglio di spezie che generano”calore” tostate e macinate. Essendo già tostato, si unisce al curry verso fine cottura, o semplicemente si sparge sulle pietanze già cotte prima di servire.

Ghirlanda profumata :
Procuratevi qualche sapone artigianale ( da tagliare a metà ) . conchiglie bucate, corda, stecche di cannella legate a mazzetto, bacche di anice stellato e piccole spugne naturali. Con l’aiuto di un ago da materasso, infilate la corda in ogni elemento facendo un nodo per fissarlo fra un componente e l’altro. Appendere la ghirlanda in bagno o all’interno di un armadio per profumare .

CURRY: Non è il nome di un unica spezie, ma di una miscela di spezie, utilizata sopratutto nella cucina indiana. La composizione varia inanzitutto alla delicatezza e alla natura del cibo che deve condire. Il curry viene venduto gia miscelato, ma in india è spesso una preparazione casalinga composta anche con un mix che varia anche a seconda della pietanza da accompagnare. Gli ingredienti sono generalmente scelti tra pepe nero, chiodi di garofono e noce moscata, curcuma, cumino,cardamonio, semi di coriandolo, zenzero, peperoncino,ecc.
CUMINO: Sono semi piccoli, allungati, utlizati intere o in polvere; interi si aggiungono a pane, preparazione in umido, mentre in polvere a minestre di verdura .
CARDAMOMO: Produce capsule che contengono semi di sapore e aroma intensi, penetranti, con ricordi di resina, di sostanze balsamiche e di canfora. Si acquistano le capsule intere e si utilizano per aromatizare le marinate.
GINEPRO: Si usano le bacche, dal caratteristico aroma che ricorda la resina e dal sapore intenso, ma non pungente. Si utilizano nelle marinate, oppure si aggiungono in cottura a verdure saporite come la verza.CHIODI DI GAROFONO: é il bocciolo ancora chiuso di un fiore, l'Eugenia aromatica lasciato essicare. Ha sapore e aroma molto forti pertanto, sopratutto nella cucina vegetariana, va inpiegato con parsimonia, si inpiega anhe per aromatizare le marinate.
NOCE MOSCATA: é un seme intensamente profumato, quasi pungente. é molto diffusa in Italia e dona una nota particolare ai piatti che condisce; è ingrediente d'obbligo del purè di patate, ma completa verdure bollite e gradinate.
PEPE ROSA: Si definisce convenzionalmente rosa non gia un pepe, ma le bacche dello Schinus terebinthifolius, arbusto originario dell' America del sud, commercializato secco o in salamoia, che a sapore e aromi simili a quelli del pepe, ma decisamente più delicati.
ZENZERO: Detto anche ginger, è il rizome dell' ononoma pianta e viene commercializato fresco, in liquido di governo o essicato (in polvere). Lo zenzero ha un caratteristico profumo penetrante e sapore pungente. Si conbina bene con svariate verdure cui unisce una nota di freschezza leggermente piccante. Trova inpiego anche in pasticceria.

PEPERONCINO: é commercializato, fresco, essicato, intero, spezzetato o in polvere. Provoca una sensazione piccante ed è utilizato spesso per insaporire verdure quali broccoletti e cime di rapa che si fanno saltare in padella con olio e aglio . é adoperato anche in pasticceria abbinato l cioccolatoZAFFERANO: Si ottiene dagli stimmi di un fiore, il crocco(Crocus sativus) raccolti a mano uno per uno, e cio ne fa la spezia più costosa . Ha profumo , delicato sapore vagamente amarognolo e colora di giallo intenso le portate a cui si unisce. é commercializato in polvere o in stimmi essicati. La polvere si unisce ai cibi stemperata in poco liquido, mentre gli stimmi si mettono ammollo in poca acqua tiepida prima di unirli alla preparazione da condire; inpiegato in dosi elevate, conferisce sapore amaro. é l'ingrediente caratterizante del risotto alla milanese.
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2009-05-16T21:24:00.001+02:00

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