Tag Archives: EN
SUNDAY BRUNCH WITH FILLED FOCACCIA OF WHOLEMEAL FLOUR WITH TUNA, SPINACHES AND MOZZARELLA (RECETTE AUSSI EN FRANCAIS) – Brunch della domenica con focaccia integrale ripiena con tonno, mozzarella e spinaci
An idea for a Sunday brunch, a stuffed focaccia with mozzarella, tuna, fresh spinach just blanched and if you also want the ham. Whole wheat flour I used increases, so eye-catching, strength. Perceptions: fragrance and softness (focaccia), freshness (spinach), softness (mozzarella). What we need: kneading, rolling board, cutting board, wheel pizza cutter, scraping bowl knife Continua a leggere..
HOMEMADE SPELT FLOUR GNOCCHI WITH MUSHROOMS AND COURGETTE FLOWERS (RECETTE AUSSI EN FRANCAIS) – Gnocchi fatti in casa al farro con funghi e fiori di zucca
The dumplings are always a dish enjoyed by many. This homemade version, I used whole spelled flour. Perceptions softness (dumplings), crunchiness (fungi) .. What we need: pressure cooker, potato masher, bowl, frying pan, strainer, cutting board, rolling board, scrapes baker. Ingredients for 4 peoplefor the dumplings:1 kg of potatoes for dumplings350 grams of wholemeal spelled Continua a leggere..
COCKEREL WITH BLACK BEER AND CHESTNUT HONEY (RECETTE AUSSI EN FRANCAIS) – Galletto alla birra scura con miele di castagno
A very flavorful recipe and for nothing complicated to perform. many strong flavors but excellent if served with a fresh salad for degreasing. Perceptions aroma (dark beer), spicy (radish), sweet (honey), freshness (salad and mint). What we need: a pan which goes well in the oven, pastry brush, knife Chef, cutting board, salad bowl. Ingredients Continua a leggere..
SLICES OF TURKEY WITH MUSTARD SAUCE AND MIXED VEGETABLES (RECETTE AUSSI EN FRANCAIS) – Fettine di tacchino con salsa alla senape e verdure miste
The turkey is a very cheap meat but if skillfully crafted, can offer much even the most demanding palates. Perceptions: crispiness (pepper), spicy (mustard), creamy (cream), aromas (mixed herbs from Provence). What we need: Chef’s knife, cutting board, frying pan, grater, bowl, meat tenderizer. Ingredients for 4 people:4 slices of turkey2 teaspoons dried herbs provence8 Continua a leggere..
SLICES OF COD IN BASIL PESTO (RECETTE AUSSI EN FRANCAIS) – Tranci di merluzzo al pesto
Few ingredients, but of high quality. This time of year the basil is very fragrant and flavorful and I then used with a wonderful slice of cod. Perceptions: aroma and perfume (pesto), chewiness (cod), freshness (olives and fresh tomatoes. What we need: pan, Chef knife, cutting board, blender. Ingredients for 4 people4 cod steaks400 grams Continua a leggere..
COOKED SPICY PANNA WITH CARDAMOM WITH FILLING OF STRAWBERRIES (RECETTE AUSSI EN FRANCAIS) – Panna cotta speziata al cardamomo con ripieno di fragole
A panna cotta a little bit special, spiced with cinnamon and cardamom, and with a delicious filling of strawberries from my garden of course. Perceptions: creaminess (panna cotta), crispness and flavor (strawberry), aromatic and spicy (cardamom and cinnamon). What we need: cake pan, pan, knife Chef, washing vegetables, wooden spoon, spatula pastry. ingredients250 grams of Continua a leggere..
SHORTCRUST PASTRY OF SPELT WHOLEMEAL DOUGH WITH CHOCOLATE CREAM AND STRAWBERRIES (RECETTE AUSSI EN FRANCAIS) – Pasta frolla al farro integrale con crema al cioccolato e composta di fragole
a set of flavors really very, very bright in a shell of crumbly shortbread whole spelled. Strawberries are the ones I’ve collected in my garden and cooked in the same day made. Perceptions: friability (pastry), sweetness and freshness (strawberries), creamy (chocolate). What you need: mixer, pan, whisk, circular baking sheet, parchment paper, pastry spatula, wooden Continua a leggere..
HOMEMADE TONNARELLI WITH ORANGE PESTO (RECETTE AUSSI EN FRANCAIS) – Tonnarelli fatti in casa con pesto arancio
The tonnarelli are a typical Abruzzo pasta, not really easy to pull by hand without the tool. However, with so much patience and plenty of time I was able to redo them pretty well. I accompanied them with a special and tasty pesto, very special. Perceptions: freshness (tomato, pesto), oiliness and flavor (almonds), perfume (pesto), Continua a leggere..
BRISEE DOUGH WITH SPELT AND RICE FLOUR, APPAREIL, SPINACHES AND HAM (RECETTE AUSSI EN FRANCAIS) – Pasta brisee al farro e riso con appareil, spinaci e prosciutto
The appareil is a compound “binder” used for pies. This content has been placed in a very light pastry crust where I then placed inside also spinach, mozzarella and ham. Excellent for Sunday brunch.Perceptions: Friability (brisee pasta), creaminess (appareil), softness (mozzarella). What we need: Bowl, plastic wrap, Round baking sheet, parchment paper, pastry spatula, grater, Continua a leggere..
NOODLES WITH ROCKET PESTO, MUSHROOMS AND BACON (RECETTE AUSSI EN FRANCAIS) – Tagliolini all’uovo con pesto di rucola, funghi e speck
Freshness-, crunchiness, smoked. Many sensations complementary to each other for a dish full of flavor and health. Perceptions: spicy and aromatic (pestp rocket) Smoked (bacon), chewiness (mushrooms) What we need: Knife Chef, pot, pan, cutting board, colander, mixer, grater, wash vegetables.Ingredients for 4 people:320 grams of pasta type egg noodles80 grams of smoked Spieck diced1 Continua a leggere..