Salmon and avocado tartare

The salmon and avocado tartare is a light and tasty dish, which does not require cooking and can be served as a second course or appetizer. Fresh and uncooked dishes are perfect for spring and this tartare, I am sure, will conquer everyone! I used fresh and battered salmon, the same one you use for sushi. It can be enjoyed both raw and cooked; I did not cook it on the fire, but marinated with lemon juice and extra virgin olive oil for an hour. 

Making salmon and avocado tartare is child's play. After marinating the salmon, I will cut the avocado into small pieces and season it. Then I just have to assemble the dish, using a pastry cutter and placing the "main ingredients" on top of each other. Finally, to garnish, I will use fragrant chives. The best way to present the fish tartare is to serve it in the center of the plate after having composed it with the help of a pastry cutter. But if I do not have a suitable pastry cutter, I put the tartare in single-portion glasses: it will still make a great figure! 

What do you think? Isn't this delicious variant of salmon tartare a perfect appetizer or second course for spring dinners with friends and family? Come on, let's prepare it together and then write me in the comments if it was to your liking!

Ingredients

180 g salmon

1 avocado ripe

1 lemon

chives

salt

Pepper

20 ml extra virgin olive oil

Preparation

We cut the salmon into cubes, using a well-sharpened knife. We put the salmon in a bowl and add salt, pepper, a tablespoon of extra virgin olive oil and the juice of half a lemon. We mix well, cover and leave to marinate in the refrigerator for an hour. We cut the avocado in half, extract the stone and remove the peel, then cut it into cubes. We put it in a bowl and add a tablespoon of oil, salt, pepper and juice of half a lemon. Stir and leave to flavor for a few minutes. We put a pastry cutter in the center of a plate and arrange the avocado on the bottom. We press lightly and try to cover all the cracks. We lay the marinated salmon on top. Finally, decorate with chopped chives. We gently extract the pastry cutter, and bring our delicious tartare to the table! 

Tip

If you prefer, we can cook the salmon in a pan for a few minutes or use smoked salmon or canned salmon: the tartare will still be delicious! I recommend preparing the tartare just before serving, to prevent the avocado from blackening and ruining the appearance of our dish. About the avocado: let's choose it nice ripe, so that it is yielding and soft to the touch.

Preservation

The salmon and avocado tartare should be enjoyed immediately and does not lend itself to being preserved. But if it really were to left over and we do not want to throw it away, let's put it in the fridge tightly closed in an airtight container for up to 12 hours. 

 

Salmon Tagliatelle 🧡 

The tagliatelle with salmon are prepared by cooking the pasta al dente and then seasoning it with a sauce based on cucumber deprived of the seeds and cooked in a pan with butter and smoked salmon. Here are the steps for tagliatelle with salmon. Paired with fresh, homemade tagliatelle, this easy dish proves a stunning yet uncomplex dinner contender. A classic first course perfect for parties and for any occasion, which is prepared in a few minutes: to try!

Ingredients

Egg tagliatelle 350 g 

Butter 75 g 

Orange peel 1 

Dill 

2 tablespoons Fresh liquid cream 

300 ml Orange juice 

1 tablespoon salmon 120 g 

Salt to taste 

Pepper to taste 

Cucumbers 1

Preparation

Boil the tagliatelle in plenty of lightly salted water, draining them well al dente. Cut the cucumber in half lengthwise, then, using a teaspoon, dig out the seeds and remove them. Turn the cucumber from the flat side and slice it finely. Melt the butter in a heavy-bottomed pot. Add the grated orange peel and finely chopped fresh dill and mix well. Add the cucumber and cook gently over low heat for about 2 minutes, stirring occasionally. Add the cream and orange juice and season, boil gently for 1 minute. Meanwhile, cut the salmon into strips. Pour the salmon into the sauce and heat well. Drain the pasta well and mix it with the sauce. Serve immediately.

Tip

A cheaper way to prepare this sauce for special occasions is to use pieces of salmon, sold at a not very high price in many delicatessen shops and supermarkets. (They are just clippings or pieces gone wrong, which are not suitable for recipes that call for whole slices of salmon). Smoked trout is a less expensive alternative, but it loses the rich taste and color of salmon.

Margherita pizza with a ball of fresh burrata on top

PIZZA WITH BURRATA, only a few simple ingredients for an excellent result, the pizza prepared with care, always with very little yeast and then a slow leavening and a good quality burrata that spreads on the pizza strictly after cooking and becomes a cream. As I said, the burrata is spread raw, so after cooking, but be careful, if you serve a pizza of this type you should never do it with the burrata already spread, but you will have to put it on the pizza and everyone will cut his own. In this pizza in addition to burrata there is only tomato pulp with fresh oregano and a good extra virgin olive oil, the importance of the raw material is not to be underestimated if you want to get an excellent result, so also pay attention to the flour, not because you have to focus on a famous brand, but check rather what type of flour it is, where it comes from and if it is stone-ground. These are the important factors to determine which flour to buy. 

Let's move on to the recipe, preparing a good dough is not difficult, you can knead by hand or with the mixer you have available, the important thing is to do it well, following the few rules that you will find in the recipe.

Ingredients

500 g flour 

290 ml Water

1 g Fresh brewer's yeast

12 g Salt

1 tablespoon Extra virgin olive oil

To stuff pizzas

400 g Tomato pulp

1 thread Extra virgin olive oil

Basil leaves 

Oregano

Salt

1 burrata

Preparation

Pour the flour into the mixer you have available, if you do not have one you can also knead by hand, then pour the flour on a simple bowl. Add the yeast to the flour, at this point start pouring warm water, but do it gradually as you work your dough, when the dough begins to string stop, do not pour more water and knead the dough for a few minutes in order to give it strength, once you get a good dough continue adding salt and the remaining water always gradually. At this point, the dough will be perfectly strung and you will begin to feel the air bubbles, this also happens by kneading by hand, but only if well worked. You just have to pour the oil and let it absorb completely, once absorbed you will have a soft and elastic dough, take a bowl, grease the bottom with a little oil and lay the dough inside, cover it with plastic wrap and let it rise overnight. The next morning, divide the dough, form one ball, cover it and let it rise again until the volume doubles, about 2/3 hours. At this point, flour a work surface, give the shape to the pizza, then once done move them to a floured baking sheet, possibly with durum wheat flour or in any case a little large semolina. Turn on the oven, bring it to about 220 ° / 250 °C choosing the "ventilated" option, stuff the pizzas with tomato pulp seasoned with a little oil, the necessary salt, oregano and a few basil leaves. Cook the pizza for about 10 minutes, the times may vary depending on the oven, evaluate the desired browning. Once the pizza is out of the oven, put a burrata on the pizza and bring it to the table, the burrata should not be spread before bringing it to the table, but should be done on the plate only at the time of eating it. Your pizza with burrata is ready, you simply have to eat it.

 

Duo of pasta

The International Health Agency recommended pasta and Mediterranean food as the healthiest, so take this opportunity to taste the authentic Italian flavor. The Duo of artisanal pastas consists of a tasting of 2 pastas. You can choose between different pastas and different sauces… also known as "leftovers." Left: ravioli with Pernod sauce. Right: ravioli with spicy tomato sauce. Do you want to prepare a delicious ravioli with Pernod sauce? Delicious ravioli dish, where the sauce with which I am going to cook them, will give them a different flavor, very flavored by the contribution of Pernod.

To make the spicy sauce is very easy; the ingredients can be found in any pantry starting from onion, garlic, chopped tomatoes both fresh and canned and of course and the chili. These ingredients come together to give life and texture to a tasty sauce that embraces every shape of pasta both long and short. The spicy sauce alla diavola also lends itself to being frozen in portions using special containers; Believe me having it ready is always very convenient.

 

Panna cotta red fruits 🍓

Do you like panna cotta? It is a simple spoon dessert, quick to prepare and very versatile, because it can be accompanied with chocolate, caramel or different types of fruit. In this recipe, I chose to garnish it with a mix of strawberries, blueberries, raspberries and blackberries... For a fresh, delicious dessert, nice to present, excellent as an end of meal even on festive occasions. Try the panna cotta with berries and strawberries, and let me know if you liked it!

Ingredients

500 ml fresh cream

200 ml milk

4 sheets gelatin

150 g icing sugar

1 vanilla bean 

jam with berries to taste

Preparation

First soak the gelatine sheets in cold water for 10 minutes, then dissolve them in a saucepan placed on low heat together with the milk. In a saucepan boil the cream for three minutes together with the sugar and the vanilla bean cut in half lengthwise. Pour the mix of milk and is in glass into the cream, mix well, remove the vanilla bean and pour the mixture into a plum cake mold or individual cocottine. Let cool to room temperature and then transfer everything to the refrigerator to firm up for at least three hours. Just before serving the dessert, heat the jam in a saucepan over low heat or in the microwave, in order to make it more liquid. Serve the panna cotta together with the berry jam and serve on the table.

 

Tip

If you have time and want to make this panna cotta even more delicious, put fresh berries in the panna cotta before letting it cool in the refrigerator.

 

Artichokes with fresh fava beans

casa-giardino

A spring side dish that in addition to being delicious on its own, is also perfect for dressing cold pasta, rice salad but is also delicious as a filling for sandwiches. To prepare artichokes and broad beans in a pan I was inspired by the recipe of Sicilian fritter. I love this recipe and often prepare it in the spring. Try it!

This side dish of artichoke and beans is prepared in spring because only in this season there are fresh broad beans and artichokes still tender, or maybe artichokes, which are also fine. These 2 vegetables are very well together and cooking is usually done by putting them in a pan with a round of oil, a few tablespoons of water and a pinch of salt, let go for about 30 minutes turning occasionally and are ready. Today I wanted to put the oil at the end and this side dish was equally very good.

Ingredients

2 tablespoons olive oil

half an onion

400 gr of cleaned artichokes

200 gr of fresh beans cleaned

250 ml water

1 teaspoon sugar

60 ml white wine vinegar

salt 

black pepper

parsley

Procedure

Clean the artichokes: remove the hard outer leaves and remove the outer part at the bottom and stem, wash the artichokes in running water and soak them in water with a splash of lemon; peel the beans and leave the peel to the berries (the peel is rich in fiber) and wash them; put two fingers of water in the pan and when it boils put the  artichokes, after four minutes add a few drops of lemon, cut into wedges, broad beans and a pinch of salt; cook stirring occasionally for about 15 minutes adding a few ladles of hot water if necessary; When the artichoke and beans are cooked and the water has evaporated, add a clove of garlic pierced with a fork, two rounds of oil, a little chopped parsley, let it flavor for a moment, recover the garlic and serve.

 

Sautéed rice with crunchy vegetables❤️

The sautéed rice with crunchy vegetables is a tasty reinterpretation of a typically Lombard preparation. A crunchy recipe, rich in flavor and so beautiful that you eat with your eyes! After the holidays I go back to the my usual habits, it is good to start spring with unique dishes, lighter but tasty and certainly satisfying. I do not peak to make original or amazing recipes, in my intentions the purpose of my blog is to propose solutions for everyday cooking, for those who sometimes want to try their hand at more complex things but that every day has to deal with the times and with the need to vary without weighing too much on the pockets. From this vision of things my posts are born. This is my revised and corrected version that I will simply call sautéed rice with crunchy vegetables.

Ingredients

150 gr Arborio or Carnaroli rice

43.75 g Smoked scamorza cheese

to taste Anchovy sauce

25 gr Butter

Grana Padano cheese to taste

1.25 Sachet of saffron

625 ml Vegetable Broth

1 Carrot

1 Zucchini

white vinegar to taste

Frying oil to taste 

Rice flour to taste

Procedure

Heat the vegetable broth until it boils. Meanwhile, toast the rice in a pan. When hot, add a splash of white vinegar and let it evaporate. Then add the broth little by little. Keep the rice covered and cook. In a coffee cup put water and saffron, stir and add to the rice halfway through cooking. Finely grate the scamorza cheese, the Grana Padano cheese and stir the rice with butter and cheese. Let it rest for a couple of minutes. With the help of a pasta cup, create rice discs: they will need to be compact, about 1 centimeter high. Place them on a baking sheet and let them rest in the refrigerator for 20 minutes. Clean and cut the zucchini and carrot julienne style and lightly pass the vegetables in the flour. Heat the oil and fry them. Take a pan, add a knob of butter and rice discs to create a golden and crunchy crust. Serve putting the rice, anchovy sauce and crispy vegetables. Enjoy it all my friends.

Tip

Arborio and Carnaroli rice are two of the short-grain, high-starch varieties used to make the famed Italian rice dish: risotto. These types of hard rice are particularly good when liquid is added gradually when they absorb the liquid, they release a starch that gives risotto its creamy texture. You can find smoked scamorza cheese in Canada here: https://italianmart.ca/products/santa-lucia-smoked-scamorza-cheese

 

Why is mozzarella the best cheese for pizza?

The Luigi XIII, is the most expensive pizza in Italy. Read more at the  bottom.

Since the creation of the Margherita pizza, mozzarella has been used as cheese to season the pizza, but is this ingredient really the best for the realization of this dish? The University of Auckland in New Zealand tried to answer this question with a scientific study that compared different cheeses, including mozzarella, Gruyere, Cheddar and provolone.

Evaluation parameters

To decide which cheese was best for seasoning pizza, scientists evaluated: Gilding paying particular attention to uniformity and color shades. Aspects related to humidity: analyzing the activity of the water contained within each cheese. Behavior according to temperature changes in the oven: analyzing the formation of blisters and bubbles with special cameras and software. Deformation and viscosity. Oil formation. Each cheese was cut into slices with a diameter of 23 cm and a height of 1 cm each. Once the cooking was completed, for each parameter, through mathematical formulas, a vote was assigned so that it was finally possible to decree a winner.

Why mozzarella was the best

Mozzarella is produced by repeatedly pulling and shaping the fresh curd, this makes the finished product very elastic. Thanks to this particular elasticity and the balance of water, fats and proteins, during baking, the water evaporates in the mozzarella, forming bubbles that allow the oil to slide to the surface and brown the cheese, also creating a sort of crust, which gives the right taste and consistency to the pizza.

The behavior of other cheeses

The other cheeses, finally, did not prove to be as performing, although they can be used as an additional topping of pizza. In fact, cheeses such as cheddar proved to be too inelastic, which prevented a good formation of bubbles and therefore a good browning. While, in cheeses such as Gruyere and Provolone they have a too high oil content, which prevents a proper evaporation of water. Now that you know why you should use mozzarella as cheese to season your pizzas, also find out how to choose the best mozzarella for pizza. 

The Luigi XIII, is the most expensive pizza in Italy, created by chef Renato Viola, from Agropoli (Sa). Agropoli is a town and town located in the Cilento area of the province of Salerno, Campania, Italy. It is situated at the start of the Cilentan Coast, on the Tyrrhenian Sea. The pizza costs 8,300 euros and is served directly at home by the master pizza maker himself, together with a sommelier and a chef, on collectible crockery.

Persian cuisine with baghali polo rice

Iranians are lovers of good rice and consume it in large quantities; It accompanies dishes based on meat, fish, vegetables and legumes, it is present in many soups and desserts. Its preparation has been brought over the centuries to very high heights of refinement and perfectionism. Darius the Great is said to have introduced rice cultivation to ancient Persia; the first cultivations of this cereal affected the provinces overlooking the Caspian Sea, where rice became an integral part of the diet of the inhabitants, while in the rest of Iran the use of bread was more widespread. Over the centuries its consumption spread more and more, spreading throughout the country, and its cultivation became increasingly sophisticated.

In Iran different species of rice were and are cultivated, some even very renowned for their excellent characteristics, such as the dom siah, which has part of the dark colored grain, the Darbari of the imperial courts, the ambar bu with a particular amber fragrance, the shekari, particularly sweet. The smoked rice, dudi, is definitely worth trying, combined with fish dishes. The most easily available quality in Italy with which to perform the recipes we propose is the Indian basmati, the best you can use although among the most expensive, as it is best suited for its characteristics of flavor, aroma and consistency for use in Iranian cuisine: before cooking it, wash it and let it rest in warm salted water for a few hours. Alternatively, Thai rice or long-grain parboiled also have a good yield, of which Uncle Ben's is the brand best known to us. The choice and preparation of rice are fundamental steps for the success of a good dish and it is not worth saving in its purchase. At least the first few times, do not allow yourself distractions, even if it is above all the experience that with time will guarantee you the best results.

In Iranian cuisine, rice has three different names depending on the way it is prepared. It is called polo if it is cooked together with the ingredients that make up the dish; Polo is then called any dish consisting of rice, previously boiled a few minutes, then drained a lot al dente and placed in a pan with a high edge in layers alternately with meat, chicken, vegetables, legumes or cereals cooked separately. The chelo rice is the white one, cooked separately by steam, and proposed separately from the dishes; It is preferably served with stews (khoresh) and grilled meats (kabab). The white rice called katè is instead cooked in water and is not drained; the latter method is faster than the first two and is the preferred one in the Gilan region.

The typical Iranian cuisine has very ancient origins and although it is still linked to tradition has undergone several contaminations. The dishes are light but substantial, with rice, meat and vegetables and flavored with spices (mainly saffron) and aromas. The thing that characterizes Iranian cuisine is the division between cold foods called "sard", and hot "garm", both present during the meal. Eating together is also an important moment to share with your family in Iranian culture.

In typical Iranian cuisine the term "polo" indicates rice along with other ingredients. The baghali polo specifically is a typical dish of spring and is prepared with saffron, green dill and broad beans, usually accompanied by lamb. Iran and its cuisine leave unforgettable memories in the memory of travelers. Regardless of your tastes and preferences, you will have no trouble finding something tasty to eat in Iran.

There are many kinds of mixed rice as there are many kinds of stews in Persian cuisine. At festivities, if roasts, especially lamb is served, the rice that accompanies is baghali polo.

INGREDIENTS

  

For Mahiche

2 pieces Lamb shanks

2 Medium onions diced in silvered shape

2 cloves Garlic diced in small pieces

Salt as much as required

Turmeric as much as required

Pepper as much as required

Brewed saffron as much as required

1 Cinnamon stick

Oil as much as required

For Baghali Polo

2 units Rice

1 unit Broad beans

1 unit Fresh dill chopped finely

Brewed saffron as much as required

Melted butter as much as required

Bread or lettuce or carrots for the Tahdig

INSTRUCTIONS

 

Preparing Mahiche

At first, you need to wash and clean the lamb shank and let the extra water come out. Then pick a suitable pot and grease it with oil. Put the pot on the flame and heat the oil. Then put the half of the silvered chopped onions into the pot. Stir and fry the onions to have them soft and golden. Place the Mahiche (lamb shanks) into the pot and fry them, remember to flip the shanks in order to have both sides fried and cooked. Now add the remaining half of the silvered onions and also the garlic, pepper, turmeric, cinnamon stick and brewed saffron to the pot and stir the ingredients. Let the fragrance take over your house. Put the lid of the pot on it and let it cook for about 3 hours. The flame must be low and it should be cooked gradually. Be careful not to stir the shanks, because the onions might go beneath it and burn. After 3 hours, when the juice is too condensed add the salt to the lamb shanks. Flip the shanks and let them cook for another 1 hour and half.

Preparing Baghali Polo

Wash the rice with semi warm water and soak it for 2 hours with 2 tea spoons of salt. Clean the broad beans and peel them. Then split them and wash again, let them soak for hours. Then cook them in a pot with some water for about 5 minutes. Remove the foam of the surface with a spoon. Rinse the beans and put them aside. Bring a pot full of water to the boil. Then add the rice to it and let it cook for 3 minutes. Then add the cooked broad beans to the boiling water and rice, also add the fresh and finely chopped dills to the content and stir them properly. When the rice is ready, rinse the content, wash the pot and let it dry. Then grease the pot and put it back on the flame. Cover the bottom surface of the pot with desirable tahdig making ingredients (you can place a layer of bread, carrots or lettuce). Put the rice ingredients in the pot and make it seem like a mountain, also make some holes in the rice mountain. Add some oil and water to the rice and put the lid of the pot back on it. Remember to cover the lid with a napkin (damkoni). Reduce the heat and let it steam for 30 to 45 minutes. When the rice has steamed, mix a little bit of it with brewed saffron and serve the rice in a dish while garnishing it by the saffron rice. Remove the cinnamon stick from the Mahiche (shank) and serve it in another dish. Your fabulous Baghali Polo Ba Mahiche in a very Persian traditional style is ready!

 

Sautéed basmati rice with crispy vegetables and fresh tuna 

Sautéed rice with tuna is a dish rich in flavors and aromas, perfect for your spring menus. The versatility and practicality of basmati rice, ready in 10 minutes, and a handful of seasonal vegetables sautéed will allow you to bring to the table a single dish in a short time, a concentrate of genuineness with a perfect balance of textures. If you are already organizing a lunch in the garden with friends, this rice is for you, you can prepare it in advance and enjoy it warm or cold served in pretty single-portion bowls and combine it with other appetizing finger food, savory pies and other appetizing appetizers!

Ingredients for 15 people

 500 g Basmati rice

200g cooked carrots

200 g cooked zucchini

200 g cooked peppers

100 g cooked peas

 200 g fresh tuna

 50 ml extra virgin olive oil

 fine salt to taste

 white pepper to taste

Method

 

Cook basmati rice and cool. In a non-stick frying pan, sauté the basmati rice with extra virgin olive oil to make it slightly crunchy, add the vacuum-packed and drained vegetables, leave to heat up and finally add the tuna cut into cubes for a few moments so that the tuna does not cook too much. Season with salt and pepper and serve immediately, piping hot.

Bœuf braisé au Barolo 

Lorsqu'il s'agit de recettes riches et succulentes, la région du Piémont s'élève au-dessus du domaine, déroulant des plats vraiment magnifiques. De l'intemporel vitello tonnato aux célèbres ravioli del plin. Puis on passe à des recettes comme la salsa verde, l'irrésistible compagne des bouillies et des sandwichs. Desserts? Le meilleur! Le bonet ou panna cotta, dont la consistance ne cesse de conquérir les palais avides du monde. Et après cet assortiment irrésistible de délices, qui font partie du patrimoine de la cuisine italienne, même pas exprès, nous passons au sommet de toutes les recettes : le bœuf braisé au vin Barolo. Très populaire après le premier plat préparé avec le vin rouge éponyme du Piémont. 

Une recette riche et succulente à réaliser et à offrir aux invités lors d'occasions spéciales, et pourquoi pas, même pour les fêtes de Noël. Comme nous n'aimons pas gaspiller de nourriture, nous avons décidé de fortifier la base de cuisson en y incorporant les légumes de la marinade, mais si vous préférez une couleur plus vive et une saveur encore plus forte, jetez-les simplement et laissez la base réduire, obtenant ainsi une réduction très colorée. Maintenant que vous savez tout sur le bœuf braisé au Barolo, il ne vous reste plus qu'à passer aux fourneaux pour réaliser ce délice culte de notre cuisine !

Ingrédients

Ingrédients

un généreux kilo de côte de veau (veine de rôti)

30 g de beurre

huile d'olive

sel

Poivre

Pour la marinade :

une bouteille de vin Barolo

un oignon

une carotte

une côte de céleri

3 clous de girofle

un morceau de cannelle

3 feuilles de laurier

un brin de romarin

2 gousses d'ail

Procédure

Placer la cuillère à veau dans un récipient en terre (dianèt), ajouter les légumes de la marinade coupés en morceaux et les parfums et recouvrir de vin Barolo. Laissez reposer la viande dans la marinade pendant au moins une nuit ou douze heures. Ensuite, retirez la viande du vin, séchez-la et faites-la dorer avec du beurre et de l'huile d'olive à feu assez vif et sous contrôle : lorsqu'elle a pris la couleur et la croûte typiques de la brasure, ajoutez le vin de la marinade ainsi que les légumes. et les odeurs, le sel et le poivre. Cuire à feu doux et dans une casserole couverte pendant environ trois heures. Vérifiez la viande de temps en temps en la retournant ou en la mouillant avec le liquide de cuisson. Le bouillon de cuisson doit rétrécir petit à petit jusqu'à ce qu'il prenne la bonne consistance. Au terme de la cuisson, retirez la viande, coupez-la en tranches pas trop fines et arrosez-la du bouillon de cuisson dont vous aurez retiré le romarin, le laurier et l'ail. La viande braisée doit être servie chaude, éventuellement garnie d'oignons aigre-doux.

Spaghettis au citron 

Il y avait une recette à laquelle je revenais encore et encore au cours de mes voyages - spaghetti al limone (spaghetti au citron). Et avant de commencer à penser "oh, citrons et crème" - il n'y a pas de crème dans ce plat, et c'est assez simple à faire dans la cuisine la plus mal équipée avec un minimum d'ingrédients. Frank Prisinzano, mon ami Instagram, est passionné par la cuisine et la cuisine italiennes, en mettant l'accent sur la compréhension des ingrédients, en réfléchissant à ce que vous faites et pourquoi vous le faites. Pour la version de Frank (et ma version adoptée) des spaghettis al limone pour deux personnes, il suffit de spaghettis, d'un citron (de préférence non moulu), de beurre et de parmesan finement râpé, et de suivre quelques règles :

– assurez-vous que l'eau de cuisson des pâtes est bien salée – goûtez-la pour vérifier – plutôt que d'ajouter du sel plus tard

– préparez tous vos ingrédients avant de commencer la cuisson des spaghettis ; le moment est clé et la sauce doit être préparée dès que les spaghettis sont plus durs que "al dente"

– avoir une deuxième casserole sur la cuisinière chaude pour incorporer le citron et le beurre et les pâtes cuites. Si vous le remuez dans un bol/casserole froid, les pâtes cesseront de cuire immédiatement, le beurre ne fondra pas et le plat ne sera pas aussi crémeux

– assurez-vous que le parmesan (Grana Padano ou Parmigiano Reggiano) est finement râpé afin qu'il fonde complètement et ajoute à l'onctuosité du plat

Habituellement, pour cette recette, j'utilise des spaghettis, qui se marient mieux avec cette sauce au citron, reprenant tout son arôme. À la place des spaghettis, vous pouvez même utiliser des linguines ou des tagliolini.

Ingrédients

320 à 400 g de spaghettis séchés (les portions sont de 80 à 100 g par personne)

2 citrons petits/moyens

160 g de beurre doux (à température ambiante)

80 g de parmesan finement râpé

poivre fraîchement concassé

Huile d'olive vierge extra

Préparation

Porter à ébullition une grande casserole d'eau salée. Pendant qu'il bout, préparez vos autres ingrédients; presser les citrons et garder les moitiés de citron de côté; râper finement le fromage et réserver; hacher le beurre. Lorsque l'eau bout, déposez-y les spaghettis, en les poussant vers le bas avec des pinces lorsqu'ils commencent à ramollir pour vous assurer qu'ils sont immergés dans l'eau et qu'ils cuisent uniformément. Donnez-lui un mélange de cuisson quand tout est immergé pour vous assurer qu'il ne colle pas. Goûtez l'eau de cuisson pour vous assurer qu'elle est suffisamment salée. Placez vos assiettes de service dans un four doux pour les garder au chaud. Préparez une deuxième casserole et réchauffez-la sur la cuisinière pour préparer la sauce, en éteignant le feu juste avant d'ajouter les spaghettis cuits. Goûtez les spaghettis pour vérifier qu'ils sont cuits juste un peu avant le moment où ils sont cuits à votre goût. Soulevez les pâtes à l'aide de pinces dans la deuxième poêle chauffée. Ce n'est pas grave si une partie de l'eau de cuisson s'écoule. Ajoutez maintenant le beurre haché et le jus de citron et remuez avec une cuillère en bois jusqu'à consistance crémeuse, en ajoutant plus d'eau pour pâtes si nécessaire. Ajouter également les moitiés de citron réservées. Cela peut prendre une minute pour remuer jusqu'à ce qu'il soit vraiment crémeux. Incorporer ensuite le fromage râpé jusqu'à ce qu'il fonde et empiler sur des assiettes de service chauffées. Saupoudrer de poivre fraîchement concassé, arroser d'un peu d'huile d'olive extra vierge (facultatif) et ajouter un peu plus de fromage si désiré (c'est ma préférence, j'aime voir du fromage sur le dessus). Garnir d'un demi-citron et servir immédiatement.

Eggplant rolls stuffed with spaghetti 

Today I propose a very simple first course but that when you serve will be very successful; I'm talking about these eggplant rolls with spaghetti, very tasty that are prepared in no time. It is nothing complicated, very reminiscent of pasta alla norma but with a different presentation. 

A pasta to the norm on the contrary, with eggplants that wrap the spaghetti transforming them into these delicious rolls, very easy to prepare and guaranteed results! A classic Sicilian dish. Delicate eggplant slices are filled with spaghetti and tomato sauce and topped with melted cheese. The exposed spaghetti gets crispy in the oven while the inside stays moist with melted cheese. This recipe is tasty, vegetarian and also fun to make.

Presenting them is a spectacle, tasty with basil sauce and lots of cheese! It's true, it's not really the period of eggplants but I couldn't resist! This is a truly spectacular and impressive recipe. If you want to amaze and at the same time pamper your guests, you have no doubts, prepare the eggplant rolls with spaghetti! Difficult is the placement of this tasty dish but I think it can be proposed both as a first course and as a second course but also as a side dish! I don't know, you maybe do! Meanwhile, I'll explain how to prepare this dish...

INGREDIENTS

Eggplant 2

Spaghetti 150 g

Tomato puree 400 ml

Garlic clove 1

Provolone 100 g

Parmesan 40 g

Basil leaves to taste

Extra Virgin Olive Oil to taste

Salt to taste

Pepper to taste

Seed Oil to taste

Preparation

Cut the eggplants into slices half a centimeter thick and put them to rest sprinkled with coarse salt in a colander, for about 15 minutes. In this way, they will lose vegetation water. Fry the eggplant slices in plenty of seed oil for a couple of minutes per side or until they are lightly browned. Meanwhile, prepare a simple tomato sauce: fry the garlic clove in a little olive oil and after a few moments pour the tomato puree. Season with salt, pepper and cook for about 10 minutes. Season the sauce with a few basil leaves and add the spaghetti cooked in salted water and drained al dente. Stir well so that the spaghetti take the sauce. Compose the rolls: lay a little spaghetti with tomato sauce on each slice of eggplant. At the center place two cubes of provolone. Roll everything up, forming a roll. Place the rolls in a baking dish, a little away from each other. Cover the rolls with more tomato sauce, sprinkle the surface with grated Parmesan cheese and bake in a hot oven at 190 C degrees for about 15 minutes, until completely grated. Serve still hot!

Rigatonis au thon

 

L'Italie et la Méditerranée sont connues pour leur cuisine fabuleuse. Ce qui le rend spécial, c'est la simplicité des ingrédients. Aujourd'hui, nous allons apprendre à préparer ma recette de pâtes au thon, un plat qui met en valeur les saveurs méditerranéennes authentiques en utilisant du thon, et des câpres, des tomates cerises juteuses et du piment pour une touche d'épice. Ma recette ultime de pâtes au thon marie de délicieux thons avec des pâtes courtes et des aromates parfaits. Je recommande de travailler avec des pâtes courtes pour ce classique simple mais incroyable plat. Cette recette italienne est très rapide à préparer, à la fois savoureuse et saine.

Qui n'a pas de thon à l'huile à la maison ? Si vous avez peu de temps disponible, mais que vous ne voulez pas renoncer à un plat complet et délicieux, les rigatoni au thon sont faits pour vous ! Les rigatoni au thon sont une entrée simple et savoureuse, à base de thon à l'huile et de tomates cerises, purée de tomates, à préparer pour un diner rapide ou en guise de veille en hiver et au printemps. Les rigatoni au thon sont peut-être le premier plat que vous apprenez à faire en tant qu'élève hors site! C'est rapide, savoureux et riche.

Ingrédients

Rigatonis 320 g

Thon à l'huile , égoutté 250 g

Purée de tomates 400 g

7 onces de tomates cerises

Ail 1 quartier

Câpres frais ou en conserve au goût

Persil haché 1 touffe

Piment frais 1

Sel au goût

Huile d'olive extra vierge 40 g

Anchois à l'huile 15 g

Préparation

Pour préparer les rigatoni au thon, faire bouillir beaucoup d'eau qui va monter à ébullition, elle servira à cuire les pâtes. Puis, dans une poêle, faites grésiller l'ail entier pelé quelques instants dans l'huile, puis retirez-le. Ajouter les filets d'anchois égouttés dans l'huile et les faire fondre avec un peu d'eau de cuisson des pâtes. Ajouter ensuite le piment coupé en lamelles et éventuellement débarrassé des pépins pour réduire son pouvoir piquant. Pendant que tout est aromatisé, égouttez l'huile du thon et versez-la dans la poêle avec les câpres. Laisser parfumer puis mouiller avec un peu d'eau de cuisson des pâtes. Ajouter le concentré de tomates, les tomates cerises et cuire une dizaine de minutes. Vous avez juste le temps de faire bouillir les pâtes dans de l'eau bouillante salée. Alors dès que les rigatoni sont al dente les égoutter directement dans la sauce. Laisser parfumer quelques instants, assaisonner de sel, de poivre et parfumer de persil haché au goût. Voici vos rigatoni au thon, bon appétit.

Rigatoni alla gricia (pasta with guanciale) 

Pasta alla gricia is considered the ancestor of pasta all'amatriciana, with which it shares the use of guanciale and Pecorino Romano. Unlike the latter, it does not include tomato sauce since its origin would even predate its import into Europe. It is said that the recipe of gricia was invented by the Lazio shepherds who, with the few ingredients available, prepared a dish as simple as it was substantial. A pasta alla gricia made to perfection must be creamy and tasty with the only help of cheese and cooking water: I have chosen rigatoni to collect this tasty condiment but a long format such as spaghetti, bucatini or tonnarelli will also be perfect!

Like any traditional recipe, there are small variations that can make a difference. What I give you today is the original recipe of gricia! that I learned to cook thanks to the tricks of my Roman chef friends! It is a very easy and fast preparation! You can use both rigatoni or spaghetti, important that they are of excellent quality! The secret to having a creamy gricia pasta is to make a pecorino paste where to stir the pasta at low temperature. This will form a velvety dressing in which the pasta will be perfectly seasoned! A few minutes and it is ready to serve! 

Ingredients

Rigatoni (320 g)

Guanciale (250 g) - (already peppered)

Pecorino Romano cheese (60 g) - to grate

Fine salt to taste

Preparation

To prepare pasta alla gricia, first place a pot full of water on the burner that will be used to cook the pasta. At this point take the guanciale and cut slices 1/2" (1 cm) thick. Then separate any rind that may be present (you can keep it in the fridge and use it in other recipes, such as soups) and from the slices you get strips about 1/8" (half a cm) thick. Pour the guanciale into a pan already hot, without adding more fat; Let it sizzle on medium heat for about ten minutes until it is golden and crisp, taking care not to burn it. In the meantime the water will have come to a boil, salt and cook the pasta; while the pasta cooks, finely grate Pecorino cheese. When 2 minutes are left before the pasta is done, slow down the cooking of the guanciale by adding a ladle of cooking water. The cooking of the guanciale will stop and the starch released from the pasta will create a pleasant cream. Jiggle the pan a little bit to move the pieces of guanciale. At this point your pasta is done, add it directly to the sauce, preserving the cooking water. Stir for about 1 minute, shake the pan and stir. Then remove the pan from the heat, sprinkle with a third of grated Pecorino cheese and add a little more cooking water if necessary.  Stir and toss the pasta again; you will notice that a tasty cream will have been created. You can then serve pasta alla gricia and garnish each plate with the remaining Pecorino cheese.

STORAGE

I recommend eating it immediately. If you prefer, pasta alla gricia can be stored in the fridge for up to 1 day. Freezing is not recommended.

TIPS

Guanciale should be cooked in a hot pan over medium heat, checking occasionally to avoid burning it. If the guanciale you use is not already peppered on the outside, add grated black pepper to taste while cooking.

Meatball soup with tiny raviolis 😘

The vegetable soup with meatballs and pasta is a simple and tasty homemade recipe always appreciated by everyone, young and old. One of its advantages is also the possibility of modifying and adapting it according to family tastes and habits, both for what concerns vegetables and for the choice of meatballs. The vegetable soup with meatballs can be served with croutons, or, if you like, you can cook pasta or rice... It is to be considered a pleasant and hearty single dish, an authentic comfort food. Here's how I prepare it.

Ingredients for 4 people

two medium potatoes

two carrots

a medium onion

celery, a coast

ravioli to taste

broccoli, (or a large zucchini) 200 grams net

a tomato (optional)

salt to taste 

For meatballs

minced meat, 350 grams

grated cheese, 50 grams

bread softened in water or milk, one slice

an egg

nutmeg to taste

chopped parsley to taste

salt and pepper to taste

Preparation

Start preparing the meatballs: in a bowl knead the chopped with the beaten egg, softened bread, cheese and chopped parsley. Add the nutmeg, salt (a little) and pepper until the mixture is well blended: the dough must be soft, but consistent. With slightly wet hands, form the meatballs by lining them up on a cutting board and then letting them rest in the refrigerator. Peel the potatoes, scrape the carrots, the celery, broccoli and chard and peel the onion. Cut everything into small pieces. In a large pot full of salted water (about two liters) put onions, carrots and celery and bring to a boil. Cook for about 15 minutes then add the potatoes, cauliflower (or zucchini), pasta and peeled tomato, cut in half and freed from the seeds. Continue cooking for another 10 minutes, then, without turning off the heat, take a couple of ladles of soup, pour them into the mixer glass and blend them. Pour back into the pot, add the meatballs and continue cooking for another 5 minutes: our vegetable soup with meatballs is ready. 🙂