HOMEMADE TONNARELLI WITH ARTICHOKES AND PISTACHIOS SAUCE (VEGAN RECIPE) - Tonnarelli fatti in casa con salsa al pistacchio e carciofi (ricetta vegana)

Ingredients for 4 people:
For tonnarelli
160 grams of durum wheat semolina flour
40 grams of flour type 2
80 grams of water
1 tablespoon extra virgin olive oil
salt

For the sauce
6 artichoke without thorns
1 teaspoon lemon juice
parsley
Water (regulator you according to your preferred consistency)
1 tablespoon oil
40 grams of shelled and roasted pistachios
salt

Method
In a mixer put all the necessary ingredients for the dough. Do mix well, then let stand covered for about 30 minutes. Then roll out the dough making a long strand. Then taken a small piece of dough and pull on a surface giving it the shape of a piece of spaghetti. Go on like this until you finish all the dough.

Cook the artichokes (peeled) until cooked ottimale.Eliminate leaves then taken only hearts, clean them by removing the inner hair and put them in a blender along with the rest of the ingredients needed to make the sauce. Then blend evenly let stand for about 10 minutes.

Tonnarelli cook in boiling water. When they are ready, put them in a bowl and toss with the sauce of artichokes and pistachios

SPAGHETTI WITH HAZENLNUTS AND SBRINZ SAUCE - Spaghetti con salsa allo sbrinz e nocciole

A simple dish of sure impact.

Ingredients for 4 people

400 grams of durum wheat spaghetti

salt

for sheep cheese sauce and hazelnuts

100 ml of cream

80 grams of sheep cheese cheese

1 tablespoon of shelled hazelnuts, toasted and crushed in a mortar

1 clove of garlic

butter

salt, black pepper

Method

Prepare the sauce by putting in a bowl all the ingredients except the garlic clove and butter.

Cook the spaghetti in plenty of hot water, then drain it al dente. In a skillet, melt the butter with the garlic clove. Blow up the spaghetti inside for a few minutes then add the sauce bowl. Mix well and serve hot.

RISOTTO GORGONZOLA, MUSHROOMS AND HAZELNUTS - Risotto funghi,gorgonzola e nocciole

Ingredients for 4 people
400 grams of Carnaroli rice
100 grams of Gorgonzola palzola
8 button mushrooms
1 tablespoon of shelled hazelnuts, toasted and chopped
1 clove of garlic
vegetable broth
half a glass of white wine Arneis
15 grams of butter
parsley
1 tablespoon grated Parmesan cheese
salt, black pepper

Method
Carefully clean the mushrooms and then cut them into thin slices. In a pan, melt a little butter with a clove of garlic and fry the mushrooms and cook for about 5 minutes, then add the parsley, mix well and remove from the heat.

Toast the rice in a nonstick saucepan. Pour the white wine and then evaporate all the alcohol, add a little broth and cook for about 10 minutes. Then add the gorgonzola cheese and mushrooms and cook for 5 minutes, then add the nuts and finish cooking. Off the heat, stir in Parmesan cheese and butter, let it rest covered for a few minutes then serve hot.

HOMEMADE TORTILLAS WITH CHICKEN'S FAJITAS - Tortillas fatte in casa con fajitas di pollo

Ingredients for 4 people
for yellow corn and flour tortillas
60 grams of flour type 2
60 grams of corn flour Foil
100 ml of sparkling water
half a teaspoon of baking soda
salt

for the chicken fajitas
1 small chicken breast
1 yellow onion
1 hot pepper
1 tablespoon dried tomato sauce prepared before
1 sachet of spices for fajitas (can also be found easily at the supermarket)
salt

Method
Prepare the dough for tortillas, then, after obtaining a homogeneous mixture, formed a ball, put it in a plastic wrap and let rest in refrigerator for half an hour.

Cut the chicken breast into small pieces. In a pan, heat a little extra virgin olive oil. Add the onion, cut into thin slices and then also add the chicken and fry carefully. Combined with a little water or vegetable broth and cook until perfect cooking chicken. Add to last the spices and chilli. Do mix well then turn off the heat and let rest.

Now take the dough for tortillas, roll it out very often so do not cook them in a pan without adding fat (butter or oil) when they are ready, serve with the chicken fajitas.


Ingredienti per 4 persone
per le tortillas di mais giallo e farina
60 grammi di farina tipo 2
60 grammi di farina di mais Fioretto
100 ml di acqua frizzante
mezzo cucchiaino di bicarbonato
sale

per le fajitas di pollo
1 petto di pollo piccolo
1 cipolla bionda
1 peperoncino piccante
1 cucchiaio di sugo di pomodori secchi preparato prima
1 bustina di spezie per fajitas (si possono trovare tranquillamente anche al supermercato)
sale

Procedimento
Preparate l'impasto per le tortillas, quindi, dopo aver ottenuto un impasto omogeneo, formate una pallina, mettetela in una pellicola da cucina e fatela riposare in frigo per mezz'ora.

Tagliate il petto di pollo a pezzi piccoli. In una padella, fate scaldare un filo di olio extravergine di oliva. Unite la cipolla tagliata a fettine sottili quindi unite anche il pollo e fate rosolare attentamente. Unite un poco di acqua o brodo vegetale e cuocete fino a perfetta cottura del pollo. Aggiungete per ultimo le spezie e il peperoncino. Fate amalgamare il tutto poi spegnete il fuoco e fate riposare.

Prendete adesso l'impasto delle tortillas, stendetelo non molto spesso quindi fatele cuocere in una padella antiaderente senza aggiungere grassi (burro o olio) quando saranno pronte, servitele con le fajitas di pollo.

SHAPES OF CAULIFLOWERS (VEGETARIAN RECIPE) - Le forme del cavolfiore (ricetta vegetariana)

Cauliflower in its various shapes.

Ingredients for 4 people
1 cauliflower not very big
2 organic eggs
1 of sorghum flour spoon
1 tablespoon of Parmesan cheese
1 tablespoon of cheese
1 tablespoon of bread crumbs
1 teaspoon curry
nutmeg, salt
parsley

for the breading
3 tablespoons breadcrumbs
2 tablespoons corn flour

Method
Peel the cauliflower, wash and cook in a pressure cooker until it is perfectly cooked.

When it is ready, put it in a bowl and mash with a fork. Add the remaining ingredients then mix well and let stand for about 30 minutes in the fridge.

Now formed of cubes and not very big balls, then pass into the mix with breadcrumbs and cornmeal and transfer qundi in a baking dish. Bake in 200 degree oven for about 25 minutes or until they are completely golden. Serve hot with tomato and balsamic vinegar.


Il cavolfiore nelle sue forme più diverse.

Ingredienti per 4 persone
1 cavolfiore non molto grande
2 uova biologiche
1 cucchiaio di farina di sorgo
1 cucchiaio di parmigiano reggiano
1 cucchiaio di pecorino
1 cucchiaio di pangrattato
1 cucchiaino di curry
noce moscata, sale
prezzemolo

per la panatura
3 cucchiai di pangrattato
2 cucchiai di farina di mais fioretto

Procedimento
Mondate il cavolfiore, lavatelo e fatelo cuocere in pentola a pressione fino a quando sarà perfettamente cotto.

Quando sarà pronto, mettetelo in una ciotola e schiacciatelo con i rebbi di una forchetta. Unite il resto degli ingredienti quindi amalgamate bene il tutto e lasciate riposare per circa 30 minuti in frigo.

Formate adesso dei cubi e delle sfere non molto grandi, poi passateli nel mix di pangrattato e farina di mais e trasferiteli qundi in una teglia da forno. Cuocete in forno a 200 gradi per circa 25 minuti o fino a quando risulteranno perfettamente dorate. Servite caldo con pomodori e aceto balsamico.

HOMEMADE ORECCHIETTE WITH DRIED TOMATO SAUCE AND SQUIDS. Orecchiette fatte in casa con salsa di pomodoro secco e calamaro

ingredients for 4 people:

for the orecchiette:

200 grams of semolina wheat flour

120 grams of water

salt

for the condiment

2 tablespoons dried tomato sauce prepared before

2 not very large squid

1 shallot

extra virgin olive oil

parsley

salt and pepper

Method

Prepare the dough for the orecchiette putting in a kneading all the necessary ingredients. Knead until mixture is smooth and homogeneous. Let rest in the fridge for about 30 minutes. then roll out the dough make a long cord and cut small pieces of 2 cm each. Give therefore to each of them the classic shape of the ears.

Clean the squid, cut and half lengthwise and wash them thoroughly. then Tamponateli with kitchen paper.

In a pan, make a fried with oil and shallots. Add the squid and pour in the white wine. let evaporate completely alcohol then add the sauce of dried tomatoes and a bit of parsley. Cook over low heat until optimal cooking squid.

Cook the pasta in plenty of boiling water, then obtained optimal cooking sauté in the pan with the sauce. Cook and then serve hot.

ingredienti per 4 persone:

per le orecchiette:

200 grammi di farina rimacinata di grano duro

120 grammi di acqua 

sale

per il condimento

2 cucchiai di salsa di pomodoro secco preparato prima

2 calamari non molto grandi

1 scalogno

olio extravergine di oliva

prezzemolo

sale, pepe

Procedimento

Preparate l'impasto per le orecchiette mettendo in una impastatrice tutti gli ingredienti necessari. Impastate il tutto fino ad ottenere un impasto liscio e omogeneo. Fate riposare in frigo per circa 30 minuti. Stendete quindi l'impasto fate un lungo cordone e tagliate tanti piccoli pezzi da 2 cm circa ognuno. Date quindi ad ognuno di essi la classica forma delle orecchiette.

Pulite i calamari, tagliateli e metà per il lungo e lavateli abbondantemente. Tamponateli quindi con della carta da cucina.

In una padella, fate un soffritto con olio e scalogno. Aggiungete i calamari e sfumate con il vino bianco. fate evaporare completamente l'alcool poi aggiungete il sugo di pomodori secchi e un poco di prezzemolo. Cuocete a fuoco basso fino a cottura ottimale dei calamari.

Cuocete la pasta in abbondante acqua bollente, quindi a cottura ottimale ottenuta fateli saltare in padella con il condimento. Fate insaporire quindi servite caldo.

SLICE OF COD WITH PIEDMONTESE GREEN SAUCE - Trancio di merluzzo con bagnetto verde alla piemontese

Ingredients for 4 people
For cod
4 cod steaks
1 clove of garlic
broth prepared before fish
half a glass of white wine
extra virgin olive oil
pink salt

for Bagnet verd or green sauce
4 anchovies in oil
1 bunch of parsley
60 grams of toasted pine nuts
20 grams of salted capers
2 hard-boiled organic egg yolks (already cooked)
1 tablespoon of apple cider vinegar
the bread of a sandwich not very big
½ cup extra virgin olive oil
2 cloves garlic

Method
Eliminate all the salt from the capers, chopped breadcrumbs, peeled parsley and remove the peel and garlic soul, then put them in a blender along with the rest of the ingredients needed to make the green sauce. Blend carefully so as to obtain a homogeneous sauce.

In a pan fry the garlic and oil. Then fry the slices of cod blended with white wine and let evaporate the alcohol. United a couple of ladles of fish and cook until perfect cooking of the fish stock.

Serve with salsa verde.

NOODLES WITH SOYA CREAM, TOPINAMBUR AND MUSHROOMS (VEGETARIAN) - Tagliolini con panna di soia, topinambur e funghi

Ingredients for 4 people
400 grams of noodles
140 ml of soy cream
2 Jerusalem artichokes
2 tablespoons porcini mushrooms high quality
1 clove of garlic
15 grams of butter
vegetable broth
extra virgin olive oil
parsley
salt and pepper

Method
Peel the Jerusalem artichokes, then do a fried with oil and garlic and brown slightly. Combined with a little vegetable broth and cook for about 10 minutes. When they are ready but still crisp, then remove them from the pan, in the same pan, add the mushrooms, parsley and butter and cook until perfect cooking.

Cook the noodles in boiling water. When they are ready, put them in the pan with the mushrooms and add the Jerusalem artichokes and soy cream. Mix and serve hot.

RISO DI CUORE - Riso di cuore

ingredients
185 grams of millet flour
85 grams of rice flour
40 grams of flour type 1
60 grams of butter
30 grams of Demerara sugar
20 grams of sunflower oil
1 organic egg
half a teaspoon of powdered ginger

Method
Mix butter and sugar, then add the egg, flour sifted oil and ginger powder. Mix well, form a ball, wrap in cellophane and let rest in refrigerator for about 2 hours. then roll out the mixture and engrave the cookies with a heart-shaped mold. Bake at 170 degrees for about 25 minutes. A obtained cooking, the oven, let cool and then enjoy.

"BACINI" DI DAMA (SPECIAL RECIPE) - "Bacini" di dama

Classic "Lady's Kisses" Piedmontese with different types of flour. To try.

Makes about 20 Lady's Kisses:

125 grams flour 2

100 grams of hazelnut flour

40 grams of rice flour

100 grams of butter

60 grams of Demerara sugar

1 organic egg yolk

vanilla bourbon of Madagascar in semi

30 grams of shelled hazelnuts, toasted and chopped

For the stuffing

hazelnut cream and biological high-quality chocolate

Method

Mix first the butter with the sugar. When it perfectly amalagamato add the egg yolk, then the flour. Fate knead for about a couple of minutes, add the hazelnuts and vanilla. Mix homogeneously the whole, then let rest in the refrigerator, wrapped in plastic wrap, the dough for about 8 hours.

then take the dough and form of the "domes" weighing 10 grams each. Bake at 150 degrees for about 25/30 minutes. When they are ready, bake it off, then allow to cool completely stuffed and enjoy.

MACCHERONI WITH SOIA CREAM , HAZELNUTS AND PEAS (VEGAN) - Maccheroni con panna di soia, nocciole e piselli (vegan)

Ingredients for 4 people
400 grams of Gragnano Macaroni
100 ml of soy cream
100 grams of cooked peas previously
2 tablespoons shelled hazelnuts
1 shallot
extra virgin olive oil, pink salt

Method
In a pan, make a fried with oil and shallots. Take the peas and let them cook slightly. Then add half a tablespoon of coarsely chopped hazelnuts and soy cream. Mix well then turn off the heat and cover with the lid.

Cook the pasta in plenty of boiling water. When it is ready, drain it and toss it in the pan with the sauce. serve hot.

MACKEREL AT THE MEDITERRANEAN TASTES - Filetto di sgombro ai sapori mediterranei

About recipe, with ingredients and method contact me to my email: jb.cook689@gmail.com

Per quanto riguarda la ricetta, con ingredienti e procedimento, contattatemi alla mia email: jb.cook689@gmail.com

SALAD OF THE HEALTH - Insalata della salute

ngredients for 4 people
4 radishes
1 head of endive
1 not very large fennel
corn salad
flax seed
sesame oil
vinegar
pink salt

Method
Peel the vegetables, wash them and then cut them carefully and place in a salad bowl. United linseed then seasoned with sesame oil and vinegar. Add salt and serve immediately.

VEG MIX - Misto vegano

Ingredients for 4 people
1 large enough fennel
1 leek
1 celery
1 liter of vegetable broth
2 teaspoons sesame seeds
1 teaspoon of chia seeds
1 clove of garlic
balsamic vinegar of Modena
extra virgin olive oil
salt, black pepper

Method
Eliminate the first more leathery leaves of the fennel then delete the top green part then cut into slices not very thick. Clean the leek and celery and even cut them into rounds.

In a pan, make a light sauce with olive oil and garlic. Add the vegetables, fry well so that you seal it well, then add the vegetable stock. Cook until all will not be well cooked but quite crisp.

Serve hot with a splash of balsamic vinegar and sesame seeds and chia.

BAKED MARINATED TENDERLOIN PORK - Filetto di maiale marinato al forno

Ingredients for 4 people
1 pork tenderloin weight of about 700 grams
400 grams of onions borettane
half a liter of red wine Dolcetto d'Alba
1 celery, 1 carrot
1 clove of garlic, 5 cloves, 4 juniper berries
1 sprig of rosemary 4 sage leaves
half a liter of vegetable broth prepared before
salt, black pepper

Method
Take a bowl with a lid and put in the pork fillet. Pour over the red wine, then add the borettane onions, juniper berries, cloves, clove of garlic celery and carrot finely cut costs, and to end the aromas.

Close the lid and let marinate in the refrigerator for about 4 hours. When it's ready, transfer it into a baking dish with half of the liquid but with all the remaining ingredients (remember to remove the rosemary).

Bake at 180 degrees for 50 minutes. Make sure the meat is so perfectly cooked, let it cool slightly then serve sliced ​​with borettane onions.