PARMIGIANA WITH WALNUTS AND SCAMORZA - Parmigiana tradizionale ma con scamorza e noci.

An absolutely fantastic dish !! By slowly enjoy!

Ingredients for 4 people:
1 Oval black eggplant
Of about 500 grams of tomato sauce prepared before
300 grams of smoked cheese
10 shelled nuts about
bread crumbs
1 clove of garlic
Fry oil
extra virgin olive oil
basil
salt

Method
Wash the eggplant and then cut it into slices with a helping cut vegetables.

Let him lose the vegetation water (about 1 hour) salting with coarse salt and put a weight on the eggplant so that pressing on them are able to expel all the water.

When they are ready, remove the residual salt and fry them just enough time to be cooked and soft.

Pat dry excess oil then arrange on a baking sheet. Place on to each of them a layer of tomato and a layer of scamorza cheese, a little of breadcrumbs and some walnut cut end. Go on like this until all ingredients are used.

Bake at 200 degrees for about 25 minutes. When it is ready, baked and served with a dash of extra virgin olive oil raw and a basil leaf.

HOMEMADE CHIPS WITHOUT FATS AND WITH AROMATIC HERBS - Chips fatte in casa senza grassi alle erbe aromatiche

If we want to overdo it ... let the homemade chips and fat especially.

Ingredients for 2/4 persons
4 potatoes
about half a liter of water
2 tablespoons of apple cider vinegar
mixed fresh herbs (sage, rosemary, thyme)
salt

SPELT WITH BEETROOT, BASIL PESTO AND OLIVES - Farro con barbabietola, olive nere e pesto di basilico

All the goodness of an ancient grain with other healthful ingredients

Ingredients for 4 people
  240 grams of pearl barley
1 beetroot
10 black olives
10 green olives

for pesto
1 bunch basil
2 tablespoons extra virgin olive oil
1 tablespoon of grated pecorino romano

Method
Blend all the ingredients needed to make pesto in a large enough blender.

Steam cook the beetroot and cut it into pieces so sbucciatela not very large.

Cook the farro in a pressure cooker.

When all the ingredients are ready, put them in a bowl and the olives together. Mix well and serve with a dash of extra virgin olive oil.

HOMEMADE HAZELNUTS AND CHOCOLATE CREAM - Crema spalmabile alle nocciole fatta in casa

His recipe is very easy but the execution of the same must be done carefully

Ingredients for approximately 1 kg of the product
500 grams of toasted and skinned hazelnuts Langa
400 grams of dark chocolate at least 70% cocoa
3 tablespoons unsweetened cocoa powder into possible biological
5 tablespoons always organic sunflower oil

Method
Melt the chocolate in a double boiler.

Put the nuts in a blender, add the oil and mix very carefully until you have achieved a compound fairly homogeneous and little grainy.

United gradually the melted chocolate and cocoa and process until creamy nor too thick nor too liquid.

Let cool well and transfer it in an airtight jar.

SHORT PASTA WITH NAPOLETAN MEAT SAUCE AND GORGONZOLA - Pasta corta con ragout alla napoletana e gorgonzola

I realize that we should not do it, (combined with more animal protein animal fat !!) but yesterday I wanted to eat something really delicious and I are prepared.

Ingredients for 4 people
for the sauce Neapolitan:
800 grams of minced beef
meat minced pork ribs 6
1 yellow onion
1 liter of tomato sauce
200 ml of red wine
1 tablespoon tomato paste
4/5 fresh basil leaves
salt and pepper

320 grams of short pasta
160 grams of Gorgonzola cheese

Method
We start immediately preparing the sauce: In a crock pot, make a sauce with oil, a knob of butter and the chopped onion. Sauté everything then add 2 minced meat with brown. Add the wine and let evaporate the alcohol and partly also of the liquid inside (this will mean that the best part of it has entered the wine giving it meat flavor and smoothness).
Now add the tomato sauce and concentrated. Keep increasingly turning occasionally. Season with salt and pepper and low heat, cook for about 3 hours. 5 minutes before end of cooking, put the basil leaves in order to give additional flavor and aroma.
When finished, turn off the heat and let rest.

In a pot of boiling water, cook the pasta. When the pasta is ready put it in a bowl, add the gorgonzola and stir well until everything has melted. Serve hot.

PIZZA ALTA OF SPELT WITH PARMA RAW HAM, GRANA PADANO, MUSHROOMS AND BAKED IN BAKING TIN - Pizza alta di farro con prosciutto crudo di Parma, grana padano e funghi cotta in teglia

Simple but wonderfully good !!

Ingredients for 4 people about

350 grams of spelled flour

150 grams of flour type 2

12 grams of dried yeast

320 grams of sparkling water

15 grams of extra virgin olive oil

10 grams of salt

For the dressing

150 grams of ham

12 button mushrooms

grana padano shavings far as I peferite

1 box of organic tomatoes

salt

Method

Prepare the sauce that will go on the pizza, crushing the tomatoes and add a little sugar to tone down the acidity of the tomatoes and a pinch of salt.

Carefully clean the mushrooms and cut mushrooms into thin slices.

In a mixer, put all the ingredients needed to make the dough, except oil and salt. Fate knead at low speed for about 5 minutes, then also add oil and salt.

When you've got a fairly smooth paste cover it and let it rise for about 2 hours.

When it's ready, transfer it on a roasting pan and season with tomato and mushrooms. Let rest covered with a sheet of parchment paper wet and wrung out, for about 40 minutes.

Bake in preheated oven at 200 degrees for about 50 minutes.

When it is ready, baked and served with slices of prosciutto and parmesan cheese flakes.

RISOTTO PUMPKIN, PORCINI MUSHROOMS AND WALNUTS - Risotto alla zucca con noci e funghi Porcini

A risotto with all seasonal ingredients, really good.

Ingredients for 4 people
360 grams of Carnaroli rice
1 glass of white wine Arneis
1.5 liters of vegetable broth
1 shallot
2 slices of pumpkin orange
2 porcini mushrooms
3 tablespoons shelled walnuts
25 grams of butter
2 tablespoons parmesan cheese
1 clove of garlic
parsley
extra virgin olive oil
salt, black pepper

Method
Cut and peeled pumpkin. and cook in a saucepan with a little oil for about 10/15 minutes, then turn off the heat and let rest.

Very carefully clean the mushrooms and cut them in pieces not very large. In a pan, make a sauce with 10 grams of butter and a clove of garlic. then add the mushrooms and cook for about 15 minutes.

In a saucepan, or a low saucepan for risotto, make a sauce with 2 tablespoons of oil and the shallot chopped thin. When it's ready, toasted rice and pour in the white wine. Let evaporate all the alcohol then add a couple of ladles of broth and cook for about 10 minutes, adding broth when it begins to dry out too much. Then add the pumpkin and cook for another 5 minutes. Finally add the mushrooms and cook for another 5 minutes, then turn off the heat and with the pan off the stove, stir in butter and Parmesan cheese. Serve with a little parsley and raw nuts.

SEDANINI PASTA WITH TOMATO SAUCE, RED PEPPERS, ZUCCHINI AND SWEET PAPRIKA - Sedanini con sugo di pomodoro, zucchini, peperoni rossi e paprika dolce

A simple dish but delicious, with fresh and tasty ingredients.

Ingredients for 4 people
320 grams of pasta type sedanini
2 zucchini
200 grams of tomato sauce prepared before
4 vine tomatoes
2 red peppers
a half tablespoon of sweet paprika
1 clove of garlic
extra virgin olive oil
salt

Method.
Cut the peppers into 4 layers for each one, remove the white part and the seeds and wash them carefully. Dry them and then place them on a baking tray with greaseproof paper. Let them bake under the grill until they are ready.

Then peel then cut into not very large pieces

In a pan, make a sauce with olive oil and garlic Add the zucchini and cook for about 20 minuti.Unite orai tomatoes cut into small pieces, the sauce, paprika and cook for about 20 minutes.

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

HOMEMADE BREAD WITHOUT YEAST WITH ORGANIC FERMENTS AND FLOUR TYPE 2 - Pane senza lievito con fermenti a lunga lievitazione

A bread without yeast with very very healthy organic brew. Obviously it needs a long time.

Ingredients for a loaf of 1,5 chilograms
500 Grams of flour type 2
420 grams of tieipida water (not more than 40 degrees)
20 grams of enzymes for biological bakery
1 teaspoon malt syrup
10 grams of salt

Method
In a mixer put 320 grams of water and add the yeast. Mix with the aid of a spoon then, when everything will be perfectly melted add 350 grams of flour and mix well. When you've got a soft compound but consistent cover it and let it rest for at least 14 hours.

After this time, add the remaining flour, water and other ingredients Knead until mixture is smooth and then let rise for 5 hours. When the dough has doubled in volume, formed the loaf and bake at 180 degrees for about 1 hour. When he's ready baked let cool completely then serve.

BAKED OMELETTE PASTA WITH POTATOES AND HAM. - Frittata al forno di pasta con patate e prosciutto cotto

A flavorful omelet baked, inverted with the potatoes tasty and delicious cooked ham. A real treat.

Ingredients for 4 people:
240 grams of durum wheat spaghetti
4 fairly large potatoes
6 organic eggs
8 slices of cooked ham
4 tablespoons breadcrumbs
salt, black pepper
20 grams of butter

Method
Cook the potatoes in a pressure cooker. When they are ready, peel and cut into slices not very large.

Cook the pasta in plenty of boiling water. When they are ready, drain and place in a bowl. Add half a tablespoon of olive oil and mix well.

Take four round trays not very large in diameter. Arranged on the bottom 4 sheets of parchment paper wet and squeezed. Arrange in a circle on the outside of the potatoes into slices and place a slice of ham for each pan in the center.

Put on all the pasta and pour over the mixture of beaten eggs. To finish arranged above about 5 grams of butter per baking tray, cover with aluminum foil trays (for not to dry the pasta during cooking) and bake at 160 degrees for about 30 minutes. However you measured the minutes and the cooking mode as each oven works differently from another.

When it will be perfectly cooked, sfornatela, sformatela and serve with 2 basil leaves