posted by on conserve, basic preparations, recipe

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Questo post sulla passata di pomodoro home-made nasce ancora una volta, dopo la confettura di meloni con limoni e zenzero, dalla collaborazione con Souheila de lacucinaluminosa.com, e se avete letto il suo blog (se non lo avete ancora fatto, non perdete altro tempo!) sapete che lei è una blogger amante della “cucina sostenibile”, per cui tutti i post e le ricette realizzate insieme hanno origine dalla voglia di affrontare insieme dei problemi che stanno prendendo piede nelle abitudini quotidiane di tutti.

Questa volta l’attenzione è caduta sul POMODORO, un ortaggio splendido, simbolo del nostro paese, ma che non siamo in grado di tutelare, visto che ne importiamo grandi quantità dalla ROSSA CINA, e spesso vengono da li anche quelli all’interno di molte passate, o barattoli che si comprano al Supermercato.
Per non parlare di quei sughi pronti da lanciare sulla pasta all’ultimo momento…ricchi di conservanti e una marea di ingredienti che fanno rabbrividire al solo pensiero!
Ma per tutti i dettagli in merito vi rimando al suo post che è più preciso e ricco di nozioni.

Insomma oggi voglio consigliarvi di leggere sempre l’etichetta, perché è fondamentale sapere cosa si sta per acquistare (e soprattutto mangiare!) e poi se fate un piccolo sforzo potete realizzare una passata o un pomodoro a pezzi, anche aromatico, da soli senza sforzi da gigante, quindi amici….tutti a pomodorare!

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posted by on pasta and first courses, recipe

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vellutata-di-zucca-thumb

The autumn is arrived, with its colors and its flavors, and to usher this season I propose you a pumpkin soup with parmesan cream!

Seasonal products, colors that warm the heart and a delicate flavor for a “soft wrap” soup  to eat in the first autumn evenings at home!

Of this season I love the atmosphere, the colors and the seasonal fruits.

I love to walk in the park or in the woods covered with fallen leaves on the ground, with the unmistakable scent in the air that can give to everyone only sweet and positive thoughts!

pumpkin soup with parmesan cream

In this recipe I used a yellow paste pumpkin, the most common in italy with a rounded form and orange flesh. It is great to make soup because it’s not too watery, then Pumpkin is a vegetable rich in minerals, vitamins A, B and E, which are very important for its antioxidant properties, and is rich of beta-carotene.

ingredients:

  • 600g of pumpkin
  • 1 medium potato (100g)
  • 2 sprigs of rosemary
  • 3 bay leaves
  • 1 big white onion
  • Pepper to taste

for parmesan cream:

  • 200ml of milk
  • 30g butter
  • 2 teaspoons of flour
  • 40 gr grated parmesan
  • Pumpkin seeds and croutons for garnish

pumpkin soup with parmesan cream

Take the rosemary and bay leaves and add them in a bundle and tie with kitchen string.

In a pan put a little olive oil, add the onion and the chilli well chopped, and when the onion is golden add the chopped pumpkin flesh and a peeled potato made into cubes, cover with water, add salt and add the tied spices. Cook with low heat for about 30 minutes.

After the cooking time eliminated the tied spices and with an immersion blender reduce the soup into a velvety cream.

While the soup let’s cool, in a small saucepan, melt the butter, add the 2 tablespoons of flour and add the milk, when it’s nearly boiling add the Parmesan cheese and mix well with a whisk to obtain a smoothy cream.

Pour the pumpkin soup in a pot, add the parmesan cream and sprinkle with pumpkin seeds and croutons.

Enjoy!

posted by on appetizers and snacks, vegetables / side dish, recipe, main courses

2 comments

insalata-zucchine-feta-thumb

This is the last post of the season, a recipe that have all the flavor of the summer: a zucchini and feta salad with anchovies. This recipe is suitable for everyone because it’s tasty but also very light, a “recipe light” for those on a diet after the excesses of the holidays!

Ah, the holidays! Are now just a pleasant memory, because we are all returned to our commitments and rhythms of city life, but sometimes I just enjoy a dish with flavors and colors of summer to return dream the sunny and white sandy beaches and I hear almost the sound of the sea…enjoy all of these last days of summer, bringing to the table this beautiful and tasty salad!

insalata di zucchine e feta con acciughe

ingredients (for 2 people):

  • 4 zucchini
  • 150 gr feta cheese
  • 8 anchovy fillets
  • 1 tablespoon pine nuts
  • black olives (as you like)
  • 1/2 lemon (the juice)
  • oregano
  • 1 fresh chilli
  • oil, salt and pepper

Grilled zucchini on a hot-plate, and set aside. Prepare the sauce for the marinade, squeezing half a lemon in a bowl, add 3 tablespoons of extra virgin olive oil, half a teaspoon of oregano, salt and pepper to taste, then beat vigorously with a fork to mix well. In a small pan toast the pine nuts just a couple of minutes, grainy the feta with your hands and in a large bowl add the zucchini, cheese, olives, pine nuts and anchovy fillets, pour the marinade, mix well and let stand half an hour before eating, so the salad with the marinade flavored itself well.

I put in the marinade a fresh chili chopped, because we really like spicy, but you don’t exaggerate otherwise it will cover all the delicate flavor of zucchini!

Enjoy!

posted by on pastries and cakes, basic preparations, recipe

94 comments

meringhe-thumb

Everyone has his sweet that love deeply or which is really gluttonous for him, so my nieces love meringues, and when I have some egg white to be used at home, Meringues are a must! I love to prepare them to make my girls happy and meringues leave a smell of sugar in the air of the house for a long time, that it seems to be in a candy factory!

Today the basic recipe that I propose is simply this, you can prepare the meringues to eat them like little biscuits, to decorate cakes or to prepare pavlove. The recipe of the meringues is one, the only variation is the cooking time, which increases with the grow of meringues same!

meringhe | meringues

ingredients:

  • 150 gr of egg whites (left it a couple of days in a bowl at room temperature)
  • 150 gr of caster sugar
  • 150 gr of icing sugar
  • a few drops of lemon

Pour the egg whites in a large bowl, begin to break it with the mixer at low speed, when it starts to form the foam begin to pour the caster sugar a little at a time and a few drops of lemon juice, increase the speed of mixer gradually and continue to spread the sugar. When the compoust is well-mounted incorporate the sifted icing sugar with a spatula by hand and follow the movement from below upwards. Form the meringues with a pastry bag or simply with a spoon in a pan covered with parchment paper.

Bake for 1 hour at 130 °C with the half open door (you can do it with a potholder inserted in the door of the oven or with a wooden spoon), and then continue t cook again for 15/20 min at 150 °C with the door closed. Let them cool and then use the merinues as you like! I have formed all the meringues, I left a half part of it white, while the on the other part I sprinkle it with chocolate chips and desiccated coconut ….. excellent! Enjoy!

posted by on pastries and cakes, recipe

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torta-gelato-ai-fichi-settembrini-thumb

In August, there are several birthdays to celebrate in my house: my sister in law, my sister and my third grandchild (he is born this year in the same day of my sister!), and the mother of my partner!

I love to prepare the cake for each of these occasions, and I always want to try new ideas and suggest new flavors, so this year to celebrate my mother-in-law I made an ice cream cake with figs.

torta-gelato-ai-fichi-settembrini

This cold dessert is easy to prepare, with not much sugar and it’s delicious to eat! If you don’t have a dome-shaped mold, you can use a bowl lined with plastic wrap. You must prepare the cake one day in advance to allow it to solidify and turn it to the dish in advance to put it back in the freezer until time to enjoy it!

torta-gelato-ai-fichi-settembrini

ingredients:

  • 500 gr of ripe and peeled figs
  • 12 g gelatin sheets
  • 350 ml of fresh whipping cream
  • 5 egg yolks
  • 20 g water
  • 100 g sugar
  • 3 tablespoons icing sugar
  • 2 teaspoons vanilla extract

Put the gelatine in cold water, whip in a mix the pulp of figs, pick a few part of the fruit mixture and put it in a saucepan over low heat and heat gently, add the squeezed gelatine and let it dissolve, once it’s ready, mix together all the pulp, add the vanilla extract and let it cool.

Meanwhile, whip the cream with the icing sugar and set aside.

Put the white sugar with 20 grams of water on the stove until it reaches 121°C, in another bowl started to beat the egg yolks, slowly add the boiling syrup and increase the maximum speed of the mixer until the mixture is mounted.

At this point add the fruit mixture to the mounted yolks using a spatula, add the whipped cream and pour it into a dome-shaped mold.

Place in freezer for at least 8 hours.

I’ve prepared the ice cream cake the night before the party, at lunch time of the next day I turn over it on a plate and I’ve decorated it with the fresh fruit chopped into small pieces and I put the cake in the freezer another time. I take it before eating and the blackberries with fig sliced into little pieces were thawed immediately, if you decide to decorate with large pieces of fruit do it at the last moment.

Enjoy!