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A classic evergreen: bucatini all'amatriciana



With this recipe I want to participate in "free ourselves of the pig" because I am exhausted raped to see my country!




Today Mario is in the kitchen, my companion, who prepared a classic cuisine of Lazio: the pasta to the amatriciana. Often he
Sunday is to cook and must admit that is very good because it follows the recipes to perfection, while I, on the contrary, I love to experiment, invent and test and in fact when we are in the kitchen while we're always bickering because I make eye and he instead sgarra not from the original recipe.
amatriciana Today I ate a lot more good than it often prepare many famous restaurants!

bucatini all'amatriciana

Bucatini
400 grams of 150 grams of bacon (the bacon, there was a different cut of pork, does not make the same way)
100 gr pecorino
a can of tomatoes
half a glass of white wine
chili
extra virgin olive oil salt


Cut the bacon into strips long, uniform and the same thickness (not because it hardens into cubes).
Pour the oil in a frying pan and fry the bacon with us continuing to turn them red pepper.
Reduce the heat and fry the bacon for a couple of minutes, until it has reached the right golden yellow coloring, being careful not to scorch.
Pour the white wine and wait until it evaporates.
Add tomatoes and f ate the sauce cook for about 10 minutes, turning occasionally, until it reaches the right degree of density and fluidity.
cooked, remove the peppers and drain while the pasta cooked al dente made earlier. Pour in the pan and toss, adding a little at a time pecorino cheese.
Pour into a dish, adding a pinch on the surface of cheese and serve hot.

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vegan soup recipe fennel and fava beans

For several months we subscribe to a magazine fantastic called "New Earth"!
This is a monthly ecology that touches on many topics of interest and helps us take better care of our planet and our health through this magazine and their fantastic internet site we have begun to have a standard of living more environmentally and ecologically.
The magazine also has a proposal for a vegan-organic recipes and not indifferent to us that we decided to decrease the amount of meat in our diet, we often have many ideas for dishes green but tasty!
By now eat meat only once or twice a week (once white meat and red meat once) is a health issue or because the meat market pollutes a lot!

This is a recipe for this latest edition of the magazine!

fennel soup and beans

4 beautiful fennel
200 grams of dried beans (soaked overnight)
a clove of garlic salt

a drizzle of extra virgin

Wash the fennel and clean, wash the beans and put into a pan with a little olive oil and garlic, add water to cover and simmer for one hour (until the beans are not soft).
salt and mix all together with the immersion blender.
Decorate with the stems of the fennel!

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The Linzertorte

This cake is one of the most delicious and mouth-watering memories of our last holiday in Austria.
Our cycling holidays are always a great experience, pedaling for miles and miles along the paths that pass through scenery not have programs, schedules or duties is one of the most beautiful emotions that you can try!
The sense of freedom given by this type of vacation is complete.
I always thought the cake was the excellent Austrian Sacher and not a year goes by voraciously that it is not surprised by the goodness of this cake simple and brilliant (but keep in mind that I only eat the Hotel Sacher) this year instead , cycling along the Danube in Linz, we stopped and we found this tart sweet, delicate, perfect for a nice cup of tea and also relatively easy to do!

(recipe Christophe Felder )
250 flour
125 g sugar 125 g butter

2 eggs
65 g chopped almonds
10 g cocoa powder
½ tablespoon baking
1 teaspoon cinnamon
a pinch of salt
200 g raspberry jam

Sift flour with baking powder, cocoa and cinnamon. Add the butter cut into small pieces, ground almonds (not too fine, you have to hear the pieces), sugar and salt, and crumble it all with your fingertips until the butter has not been completely absorbed, forming crumbs rather small. Then add eggs and lemon rind, mixing well to obtain a homogeneous mixture. Form a ball, wrap in plastic wrap and keep it cool for two hours.
After this time, roll out the dough with a rolling pin, 3 mm, use two thirds of the dough to coat a mold tart, filled with jam and close the pie with strips of the last third of dough. Bake at 180 degrees for 20-25 minutes.

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Finally BREAD

'm overjoyed, proud and gloating like a little girl in front of a present last night I finally made the bread in the house!
I always thought it was a preparation impossible, extremely difficult, and also blocked the old oven failed me .. and instead of: oven new accomplice, the fact that it had bought the bread and have strangely the yeast in the refrigerator, last night I started work entrusting the recipe Giallozafferano (guaranteed!). The bread came
delicious, fragrant and so we ate there this morning with honey for breakfast!
Unfortunately the picture is a bit 'ugly ... For convenience
take back the recipe!

bread


250 grams of warm water

500 g flour 25 g yeast
5 tablespoons olive oil 15 grams of salt

2 teaspoons of sugar

Start preparing crumbling the yeast in a small bowl: add 2 teaspoons of sugar and a half glass of warm water mixed with a spoon to dissolve the yeast, then cover the bowl with a saucer and wait on the surface of the compound to form a light foam.
Pour into a large bowl or on a board, flour, making a hole in the center, the "fountain", pour the mixture into the flour, baking powder, add oil, salt dissolved rimanenteacqua in warm and started to knead (10 minutes) until the dough is homogeneous, elastic and smooth (if necessary, if the dough is hard, add a little more 'water and if not, add a little hand' of flour). Date
the dough into a ball and place in a bowl with flour from the bottom of that cover with a clean cloth and let rest in a warm place, away from drafts (like a closet or the oven off) for at least two hours: Please note that the dough should double in volume.

Now your dough for the bread is ready to be fired: Give the dough to form a loaf, praticatevi on four cuts (square shaped if the loaf is round or 3 oblique cuts for long if you made a loaf) about 1 cm deep, and bake the loaf in the oven already 'hot about 220 degrees for about twenty minutes, then lower the oven temperature to 180 degrees and continue cooking for another 20-25 minutes, setting the heat at the bottom of the oven (make sure to cook it yourself using a iron spit).

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frittata baked peppers

Here I am again with a quick recipe, semi-diet and very good.
may seem repetitive and even a little 'corny, but sometimes I read blogs with recipes undoubtedly good, but with elaborate and complicated preparations, which make it seem like my recipes some real nonsense.
I never much time to cook at home and here we are almost always on a diet so I have to fall back on light recipes and practices.
often use this recipe as a starter in dinners with friends, cut into squares and I always look great!

OVEN-FRIED PEPPERS


4 eggs,
a yellow pepper and red pepper, a clove of garlic
,
a red onion,
five or six tomatoes,
oil, basil

salt and pepper

Wash and cut the peppers listrelle removing all the seeds, put them in a pan with the tomatoes cut in half, a little olive oil and garlic, cover and simmer at least ten minutes medioper 8in case add a tablespoon of water to prevent them from burning), salt and pepper.
Beat eggs and add the chopped basil and when the peppers are cool, mix well.
Lightly oil a baking dish, place the frittata and cook everything at 200 degrees for 15 minutes.

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Pudding rice, zucchini, peas and shrimp

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Tomorrow I will have a new oven and I can finally try my hand at baking cakes and right here at home without having to go in my father's house!
You should know that I, in my tiny little house hit ', I have a car with gas on the oven to 37 years ..... and who knows how come for some 'time tended to scorch each cake or dough, while roasts and chickens were a bomb with a nice crispy crunchy crust (basically the "resistance" electrical burning oven too).
My better half, tired of my constant complaints, has decided to donate a part (a good portion) of its premium production company to buy new oven and hob.
For the moment the house is a delusion because we are mounting all alone and I'm not sure she could cook dinner, but tomorrow I will have an oven bellissimissimooooooooooo .. evvivaaaaaaaaa !!!!!
Today I post a recipe that I made for a couple of friends coming over for dinner a few days before Christmas. On this occasion we had prepared a lot of things good and tasty and will post soon the whole menu!

Pudding rice, zucchini, peas and shrimp

200 gr. 100 grams of rice
philadelphia

1 zucchini 80 grams of frozen peas 2 shallots

10 prawns

a little white wine 30 g butter 4 tablespoons extra virgin olive oil


vegetable stock 1 lemon 1 clove
garlic
chilli salt


Peel and chop the shallots, wash and cut the zucchini into small pieces.
Sauté the shallot in the butter, add the rice and toast for 2 minutes then pour over the wine, let it soften and add a ladle of hot broth as it is consumed, while continuing to spin.
Bake for 10 minutes, then add the peas and zucchini and finish cooking, always uniting from time to time the hot broth, stirring at the end of cooking add the philadelphia risotto and salt.
Pour the risotto into 4 molds, disposable and keep warm.
Cut the garlic and put it in a pan with a little olive oil and pepper, add the shrimp and moisten with the juice lemon, salt and pepper and cook for five minutes.
Turn out the rice on plates and garnish with the prawns.
Very good and very chic !!!!!

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A classic orecchiette with turnip tops

Happy New Year!!

Meanwhile I can tell you that I have a bunch of recipes backward while spending time behind the blog is always very little.

However, as per tradition, here is an easy dish easy, good, cheap (which never hurts) and which make a great impression with the guests using the products that we make available to the winter.

The orecchiette with turnip tops

• 1 / 2 Kg of turnip greens
• 2 tablespoons extra virgin olive oil 2 cloves garlic
• 1 fillet anchovy chili
• 160 g orecchiette pasta type
• pepper

Clean the broccoli selecting only the flowers and the tender leaves.
In a large pan put oil, garlic, peeled and well-drained anchovy.
Turn on the heat and allow to gently brown the garlic and anchovy. Turn off and add the chopped chilli.
Boil water for pasta, salt and throw the orecchiette. The timer 5 minutes from the end of cooking, then throw the turnip greens. Lead to the end of cooking, then drain.
Light the fire under the pan with garlic, olive oil and pepper and place the dough.
Skip the pasta over high heat in pan of dressing for a couple of minutes, stirring frequently.
Serve immediately with a generous grating of pepper and a drizzle of olive oil.