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velvety cream of broccoli Romanesco

Basically it is a month that it rains every day and now that the coming of the cold becomes necessary to make the feast of mega vitamins to avoid falling sick.
We got into the habit of eating every night, to warm a bit and especially because we are very very delicious, fantastic velvety cream of seasonal vegetables, and vegetables that we like most of all it is the Romanesco broccoli with his unique flavor.

CREAM OF BROCCOLI SOUP ROMAN


a nice broccoli Romanesco
a clove of garlic

extra virgin olive oil salt pepper

5 anchovy fillets

I prepare the cream in the pressure cooker because it is faster, but you can do very well in the traditional way. Place in pot
chopped broccoli, garlic, olive oil, pepper and salt, cover with water and cook until the broccoli will be soft.
cooked, add the anchovies and mix all together with the immersion blender.
I guarantee you that if you love broccoli Romanesco this is a fantastic recipe!

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To combat the cold takes a chocolate cake! Lima Bean Soup

This is one of those many rainy Sundays we are moving home and turns laziness and little desire to Sautee and bake, I started to look in the archives of the old recipes do not pc yet published.
See photos, edit text, delete posts that I decide not to publish (because of unrewarding recipes or photos) and here I am back in my hands this delicacy (the result of a means test) which we liked so much! !
As always, the recipe is trivial and indeed not too much fat or compromising: from Note that this cake does not contain butter, eggs or oil.!

DARK CHOCOLATE CAKE WITH AMARETTI


250 g sugar 250 g milk


200 grams of flour 100 grams of cocoa a packet of yeast

last an organic orange cinnamon

twenty amaretti

The recipe is pretty simple, just mix all the ingredients - except for one half of the macaroons that will be put on.
Bake for 50 minutes with the oven to 170 degrees and the scent of chocolate fills the house!

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Lasagna "plagued"

This is an incredible first for its simplicity and its exceptional quality. Delicate, delicious, quick to produce. It 's a workhorse of Giuseppe, and reminds me of all the exceptional moments spent between dinner and talk, and it makes me even more delicious.

Ingredients:

- 100 g pesto

- 250 grams of dough with egg

- 1 liter white sauce (1 liter of milk, 100g butter, 100g of flour, Parmesan cheese to taste, black pepper and nutmeg)

- 50 gr of bacon

- 200 grams of mozzarella

- Parmesan cheese to taste

Make the sauce and allow to cool, then mix the pesto. In a baking dish, spread a layer of bechamel "plagued" and alternate layers of pasta, then add the bacon and mozzarella.

Make about 4 layers, then sprinkle with Parmesan cheese.

Bake at 180 degrees for about 20 minutes.

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Meatballs Pumpkin Tarte Tatin

Here's an appetizer whims ioso, simple and familiar as a dumpling, but able to impress with Unicol recipe a special flavor and is designed and built by Giuseppe, holy woman who delights us with its organic goodness from the garden of Grade-Cataforio .

Ingredients:

- 300 g pumpkin (clean)

- 250 g Asiago

- 80 gr tablespoons breadcrumbs

- 60 gr grated Parmesan

- parsley

- 1 clove of garlic

- 1 egg

- 1 tablespoon extra virgin olive oil

- pinch of salt

Sauté in pan squash, cut into cubes with the oil for about 10 minutes, until cooked. Then put the pumpkin in a blender with 200g of asiago. Apart from preparing the bread crumbs with garlic and parsley, add the Parmesan, the egg beaten with a pinch of salt and mix. Pour the mixture of pumpkin and asiago cheese in a bowl, and join the flavored bread crumbs until the mixture will not be homogeneous and of the right consistency. Making the balls with the dough, put a cube in the center of asiago, to create a "spinning heart" in the meatballs. Fry in hot oil.

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agriculteur

Here is a recipe designed and made by Maria, a delicious appetizer, elenganti particulary suitable for dinners, where the sweet and salty tastes are combined in a only!

Ingredients:
- 1 disk of pastry
- 2 pears Abbot
- 4 tablespoons sugar
- 50 g butter
- 4 tablespoons of grated Parmesan
- black pepper

Butter a tart pan (with low sides). Peel the pears and cut into strips, place them in a radial pattern about the size pan. Sprinkle with sugar and bake at 180 degrees for about 20 minutes.

Next, add the parmesan and pepper over the pears are still warm. Then close all overlaying a disk of puff pastry, then fold the edges and prick the surface with a fork.
Bake for about 15 minutes at 180 degrees. Remove from oven, and scaravoltare in a dish. Serve calda.

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Pesto Lasagna

This is incredible dish thanks to its simplicity and its exceptional quality. In few words it is delicate, delicious, quick to produce. It reminds me all the great moments spent with friends between dinners and chatting, and this makes it even more delicious to me .

Ingredients:
- 100 gr of pesto sauce
- 250 gr of Lasagna pasta
- 1 lt besciamella sauce (1 liter of milk, 100g butter, 100g of flour, Parmesan cheese, black pepper and nutmeg)
- 50 gr speck or thin bacon
- 200 gr mozzarella cheese
- Parmesan cheese

Besciamella sauce is also known as white sauce , and is one of the mother sauces of french cuisine and is used in many recipes of italian lasagna. It is traditionally made by whisking scalded milk gradually into a white flour-butter roux (equal parts of butter and flour by weight).

Take a pan and let melt the butter over low heat, once melted add white flour and stir with a wooden spoon, until you get a thick but soft "ball". Meanwhile, heat the milk, and when it is warm, add the butter/flour mixture aand stir vigorously with a kitchen whisk , so as not to create lumps, and cook over low heat. Finally add Parmesan cheese, salt, pepper and nutmeg. Continue stirring with a kitchen whisk until it boils. Then stop cooking and cool , then mix besciamella sauce with pesto .

In a baking dish, spread a layer of bechamel "plagued" and alternate layers of pasta, then add speck (or thin smoked bacon) and mozzarella cheese.

Make about 4 layers, then sprinkle with Parmesan cheese.
Bake at 180 degrees for about 20 minutes .

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Fish stew with shrimps

This is one of those recipes that reminds me of childhood. It is an easy dish to make, lightweight and fast. It can also be realized as "main course", or accompanied by spaghetti pasta sautéed with fish sauce .

Ingredients:

- 500 g fish (we used n.2 cod, but would be also fine pheasant, redfish or monkfish etc.)

- 150 gr shrimps

- 300 g tomatoes

- 1/2 cup tomato sauce

- 2 tablespoons white flour

- Extra virgin olive oil, garlic, parsley, salt and black pepper

Sauté garlic with olive oil, once golden add chopped tomatoes. After some minutes add the tomato sauce, salt and let cook for about 5 minutes.

I n the meanwhile, flour the fish and add it to the sauce, then also add shrimps, pepper and cover the pan with a lid.

After 10 minutes, use a spoon to turn the fish to cook the other side and then add the chopped parsley . After other 10 minutes it will be cooked .

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Homemade gnocchi pasta

Ingredients: - 500 gr potatoes; - 1 egg; - "00" flour and durum wheat q.b. - Salt q.b.
Boil the potatoes with their skins and salt for 10 min in a pressure cooker (obviously, since whistle!). Go around the masher, and let cool. Then add the egg, and then slowly the flours until dough is soft but not sticky. Finally get the small cords, making sure to flour well the mixture.

Get lumps of dough, and then proceed to make the gnocchi with a fork or with the specific gnocchi tool. To make green gnocchi, you need to add to the mix a little chopped basil, or, better, 2 pesto teaspoons. After this step, it's important to put a little more flour, dough Because th eith pesto addiction Becomes softer. Finally, in a pot, Some Water boil, add salt and cook until the gnocchi rise to the water surface.