Tag Archives: PEPPERS
OCTOPUS IN TOMATO SAUCE WITH POTATOES, PEPPERS AND CROUTONS – Polipo al sugo di pomodoro con peperoni, patate e crostini
Ingredients for 4 people1 octopus of about 1 kg weight400 grams of tomato sauce prepared before2 fairly large potatoes1 large red bell peppercroutonsextra virgin olive oilparsleysalt and pepper MethodRoasted red pepper in the oven after it is cut and clean.Sbucciatelo and then cut it into pieces is not very large. Thoroughly wash the octopus, then Continua a leggere..
HOMEMADE PAPPARDELLE OF SPELT FLOUR AND SEMOLA WITH SWORDFISH AND PEPPERS SAUCE – Pappardelle fatte in casa al farro e semola con pesce spade e salsa al peperone
A homemade pasta also quite easy to prepare with exquisite seasoning. Ingredients for 4 people:for the pappardelle120 grams of wholemeal spelled flour80 grams of durum wheat semolina flour1 tablespoon extra virgin olive oil2 tablespoons watersalt for the condiment2 swordfish steaks1 yellow pepper and 1 red1 clove of garlicextra virgin olive oilsaltMethodIn a mixer put all Continua a leggere..
SEDANINI PASTA WITH TOMATO SAUCE, RED PEPPERS, ZUCCHINI AND SWEET PAPRIKA – Sedanini con sugo di pomodoro, zucchini, peperoni rossi e paprika dolce
A simple dish but delicious, with fresh and tasty ingredients. Ingredients for 4 people320 grams of pasta type sedanini2 zucchini200 grams of tomato sauce prepared before4 vine tomatoes2 red peppersa half tablespoon of sweet paprika1 clove of garlicextra virgin olive oilsaltMethod.Cut the peppers into 4 layers for each one, remove the white part and the Continua a leggere..
SPAGHETTI OF DURUM WHEAT WITH HALIBUT AND SAUCE OF PEPPERS AND PISTACHIOS (ILLUSTRATED RECIPE INSIDE) – Spaghetti di grano duro con halibut e salsa ai peperoni e pistacchi
Finally, after much spin, I managed to find a tasty filettone halibut although logically frozen. Not wanting to cook it alone I paired with a tasty pasta from durum wheat with a wonderful sauce with peppers and pistachios.Ingredients for 4 people:320 grams of durum wheat pasta1 fillet of halibut from 600 grams1 clove of garlic2 Continua a leggere..
HOMEMADE PACCHERI WITH TOMATO SAUCE, RED PEPPERS AND OLIVES (RECETTE AUSSI EN FRANCAIS) – Paccheri con sugo fatto in casa e peperoni rossi e olive
In a first course of pasta, simple and tasty Ingredients for 4 people:400 grams from Gragnano For the tomato sauce600 grams of cluster tomatoes1 clove of garlic2 red peppers2 anchovies in oil1 hot pepper1 tablespoon of tomato10 green olives, black olives 10oil, salt Method:Clean and cut the peppers removing the seeds and white inside. Cut Continua a leggere..
VALDOSTANA BREADED STEAK WITH TURKEY WITH PEPPERS (RECETTE AUSSI EN FRANCAIS) – Valdostana di carne di tacchino con peperoni
A traditional main course of traditional Aosta Valley cuisine with a slight modification as regards the flesh, not red, but white and finished in the oven. Ingredients for 4 people: 4 turkey breast slices 2 yellow peppers 4 slices of Fontina Val d’Aosta, dop breadcrumbs, parsley 1 organic egg oil, garlic salt and pepper Preparation: Continua a leggere..
A plate, healthy, tasty and genuine as possible light. An idea for dinner. Ingredients for 4 people:120 grams of rice100 grams of farro100 grams of barley2 yellow peppersturmericfresh coriandersalt, extra virgin olive oilfresh ginger Preparation:Boil in a pot 3 cereals (rice, barley, barley) and cook until ottenre the right doneness. Turn off the heat, drain Continua a leggere..
A great pairing this: the typical sausage Monza combined with exotic, far away from the Mediterranean but that is always good: the spicy ginger. Excellent with yellow pepper. Ingredients for 4 people:320 grams of fusilli1 yellow pepperHalf of fresh ginger root300 grams of sausage sausage1 shallotoil, salt Preparation:Remove the meat and sausage sgranatela lightly with Continua a leggere..
The Aosta Valley steak is delicious plate of breaded meat typical of this wonderful region. I wanted to present it again in another way of closing it to roll and adding fontina, 2 other wonderful ingredients! Ingredients for 4 steaks Aosta Valley:4 slices of meat Fassone For the filling and the cover4 slices of Fontina Continua a leggere..