Fruit Vegetable Supplements

PASTA E CECI

Ingredients (Serves 4):

• g dried chickpeas. 250
• pasta soup from gr. 250
• tomato gr. 100 (drained)
• oil salt pepper
• rosemary garlic

PREPARATION:
Soak the chickpeas overnight in plenty of lightly salted water first.

COOKING:
Put in a pot 1 liter, 1 liter and a half of water and when it boils add salt, rosemary, tomato and sliced \u200b\u200bgarlic and chickpeas. Let cook for about 1 hour, add the pasta and finish cooking. People who like

can Fry the diced bacon with a little 'of tomato paste and pepper and add it before the end of cooking the chickpeas together with the pasta.

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INGREDIENTS (Serves 4):

• gr fresh beans. 400
• pasta soup from gr. 200 gr ham
• rinds.
• 100 gr ripe tomatoes. 250 (drained)
• celery onion ham
• gr. 50
• oil salt pepper

Recommended wine: Colli Albani

PREPARATION AND COOKING:

Boil the beans in salted water for about 1 hour and a half. Half an hour before the end of cooking add the chopped pork rinds. In a pan put oil, add chopped onion and ham, chopped celery and tomatoes and cook for 20 minutes on low heat add salt and pepper to taste, add the mixture 1 / 4 of an hour before the end cooking the beans. Then add the pasta to finish cooking and thicken. Serve hot.

add according to taste Grated Parmesan or pecorino.

Preparation time: about 2 hours

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RISOTTO TEROLDEGO


Ingredients: Serves 4
- 400 gr. Rice,
- 70 gr.
of butter - 50 gr.
grated Parmesan cheese - chopped onion
-
pint of broth - 1 / 2 bottle of Teroldego,
- salt.

Chop the onion and place it in a saucepan with half the butter and cook over a medium flame. Add the rice, stirring constantly, and season it for a few minutes. Pour
alternately and little by little, the wine and stock.
From the moment resumes boiling, cook for about a quarter of an hour.
Remove rice from heat, add the parmesan, remaining butter, salt and pepper, cover and let sit for a couple of minutes before serving.

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FETTUCCINE PASTA AND BEANS TO THE Papalini

INGREDIENTS (serves 4):

• gr fettuccine. 400
• gravy stewed ham
• gr.
• 100 gr mushrooms. 70
• peas 1 box
• oil
• garlic salt pepper
• fresh parsley grated parmesan

Suggested Wine: White Colleferro

PREPARATION:
Cut the ham into strips. In a saucepan put the oil and sauté the ham, add the peas and cook for 15-20 minutes. In another pan, sauté 1 clove of garlic with a little 'oil add the mushrooms and cook for 15-20 minutes. Add salt to taste and grated Parmesan.

COOKING:
Boil the pot for cooking pasta. Once cooked add the mushrooms and peas and gravy stew prepared previously. Drain the pasta and add to the sauce and mix everything. Add the grated Parmesan and a sprinkle of fresh parsley.

The garlic should be removed before the end of the cooking pot with the mushrooms.

Preparation time: 40/45 minutes

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BROCHETTES SPECK WITH MOZZARELLA AND SPINACH ARUGULA


Ingredients:
- sliced \u200b\u200bSpeck
- Mozzarelline
- Rocket
- Grana
flakes - Extra virgin olive

Take a slice of bacon, mozzarella and disponetevi the center a few leaves arugula, rolled and skewered with a toothpick. Repeat with the other slices.
Arrange on a serving platter, and with the aid of machine (or a potato peeler) distribuitevi over slivers of parmesan cheese and extra virgin olive oil and serve.

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spaetzle (O GNOCCHETTI TYROLESE)


Ingredients:
- 150gr milk
- 3 cubes
of frozen spinach - 2 eggs
- 200g of flour
-
salt - 2 tablespoons of grated cheese
-

nutmeg Cook spinach in salted water for a few minutes of restarting the boil. It takes just a few minutes. Drain, let cool a bit 'and squeeze them well with your hands.
In the glass of the blender put eggs, milk, spinach and a pinch of salt, grated nutmeg and blend. Add some grated Parmesan cheese and mix.
Then insert a bit 'to the flour and mix again. It must be a homogeneous mixture, or too thin nor too thick.
must slide well but not too far from holes in the specific tool (if it is too runny add a little 'flour, or add a little' milk.
Boil salted water in a pot. When the water boils, place the suitable tool for making the above spaeztle pot (not the first so that the tool is hot) and pour the mixture from the blender of the tumbler in the tool for the dumplings. Move the slider back and forth so that the mixture comes off the machine and caschino dumplings into the water.
To get the dumplings a bit 'long requires a certain consistency of the dough into the pot otherwise the drops fall into balls instead of sticks. The drops are equally good though.
When the dumplings rise to the surface drain with the help of a slotted spoon and place on plates or a serving dish (preferably pre-heated to avoid cooling off) and season to taste with butter and sage, cream and bacon, or gorgonzola mascarpone previously dissolved in a small saucepan.

-> An interesting variation is to replace the spinach with the red beets boiled, or boiled with pumpkin gnocchi for pink or orange.

-> or you can not put the spinach spaetzle and get the light to serve also as a side dish to a stew or a main dish with any sauce.

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CIOCIARA

INGREDIENTS (serves 4):

• wide fettuccine gr. 400 gr ham
• .
• 100 gr butter. 100,
• cream gr. 50
• peas onion gr.
• 125 gr parmesan. 100
• 2 eggs, oil, salt
• pepper

Recommended wine: white Ariccia

PREPARATION:

Cut the ham strips, slice the onion end, beat the eggs with a pinch of salt. Grate the Parmesan cheese.

COOKING:

Boil the pot for cooking pasta. In a saucepan, melt butter, add onion, ham strips, peas and even beaten eggs, add the grated Parmesan cheese, salt and pepper sauce to form a compact. Add cream. Drain the pasta and mix it into the pan with the sauce.

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FETTUCCINE NOODLES carters

INGREDIENTS (Serves 4):

• noodles gr. 400
• g dried mushrooms. 40
• olive oil garlic tuna belly
• gr. 100
• chilli tomato gr. 500

Recommended wine: white Frascati

PREPARATION AND COOKING:

Put the dried mushrooms to soak in warm water to soak them and then drain with a strainer. Bring to boil the pot for cooking pasta. In a pan put oil to heat, add the sliced \u200b\u200bgarlic and not too small sauté, then add the mushrooms, tuna, peppers, tomatoes and salt. Allow to restrict well. Drain the pasta and add to sauce. Serve immediately.

Preparation time: 30-35 minutes

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with garlic, oil and hot pepper cheese and pepper

INGREDIENTS (Serves 4):

• spaghetti gr. 400
• garlic oil
• salt pepper fresh parsley

Recommended wine: white Frascati

PREPARATION AND COOKING:

Boil the pot for cooking pasta. 6 / 7 minutes before draining the pasta in a pan put the oil, fry the garlic and chilli to drain the spaghetti and pour in the sauce, stir well and add the parsley.

Preparation time: 15-20 minutes

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INGREDIENTS (serves 4):

• spaghetti gr.
• 400 gr pecorino romano. 200
• a knob of butter salt pepper
• Recommended wine: white Marino

PREPARATION AND COOKING:
Cook the spaghetti, do not drain completely leaving slightly soupy. Add the butter and plenty of grated pecorino romano pepper. Mix well.

Preparation time: 40/45 minutes

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SPAGHETTI SPAGHETTI ALLA CARBONARA

INGREDIENTS (serves 4):

• spaghetti or rigatoni gr.400
• bacon or bacon gr.120
• 3 eggs salt, pepper
• onion
• gr pecorino romano. 100
• Recommended wine: white Frascati

PREPARATION:

Cut the bacon into small cubes, whisk the eggs and add salt, pepper and a bit 'of pecorino cheese. Cut the onion into fine slices.

COOKING:

Bring to boil the pot for cooking pasta. A few minutes before dropping the dough in a pan put the olive oil to heat, add the onion and sauté the bacon and then also to brown. Drain the pasta, pour into the pan, immediately add the beaten eggs and mix everything quickly.

Serve piping hot on plates and add more grated cheese to taste.

Preparation time: 30 minutes

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Bucatini amatriciana

Ingredients for 4:

• bucatini gr.400
• bacon smoked bacon gr.100
• Gr.40, 6 tomatoes (ripe )
• Pecorino Romano, salt and pepper
• onion olive oil
• wine
• Recommended wine: rosatello Cerveteri - Preparation time: 40/45 minutes

Preparation: Slice

end half an onion, cut into cubes and the pillow bacon, tomatoes, wash and dry, then cut into pieces.

Cooking:
Boil the pot for cooking pasta. In a pan, put some 'of olive oil and heat up well, add the onion and sauté, then add the bacon and the bacon, leaving just burn pour 1 / 4 cup of white wine and let evaporate. Adjust salt and add a pinch of pepper, mix well with a wooden spoon that will be left in the pot during the cooking, cover with lid.
The sauce should simmer for about 30 minutes. Drain the pasta and add to sauce along with the pecorino romano.

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sandwiches WHITE TRUFFLE

SERVES 4

- 8 slices of sandwich loaf
- 60 gr.
truffle mayonnaise - 80 grams. of mushroom soup flavored with white truffle

PROCEDURE

Cut the white bread trying to form triangles, sprinkle
with truffle mayonnaise, and cover with mushroom sauce flavored
white truffle, served cold.

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A special greeting to all Women who visit the site daily recipes and kitchens.

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Pappardelle with hare sauce

Ingredients: (4-6 persons)

• a whole hare
• 1 liter of red wine
• 1 onion 1 carrot 1 celery
• 4 nails carnation
• 120 gr.
• flour 2 tablespoons olive oil
• 120 gr.
• 200 grams of bacon.
• ripe tomatoes 350 gr. of salt and pappardelle

pepper Method:

Divide the hare and let marinate for 2 days in wine with carrot, onion, celery, cloves Grof. If possible, store it at the bottom of the fridge. After two days, drain the liquid and take only the flesh of the hare. Cut it into cubes, flour and brown it in oil and chopped bacon. Then add the pulp of the tomatoes, salt and pepper. Let cook over low heat for 2 hours, taking care to add, little by little during cooking wine used for the maceration of the hare. Almost done, prepare the pasta, drain and pour the sauce. Blow it up for several minutes and serve.
Preparation time: 140 min.

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Struffoli grandmother's fried Nutella

Ingredients:

500 g flour 4 eggs 00


50 g butter 4 tablespoons sugar
a pinch of salt seed oil

Preparation:

Work all the ingredients (the butter should you add liquid, because the dough is very hard to work), to obtain a smooth and homogeneous.

Divide into balls as big as a fist, and get from it, roll on floured surface, many a finger thick rod.

tocchettini Cut them you will place in a dish without overlapping. Fry a few at a time in hot oil. Take them out puffed and golden, not particularly colorful and certainly not burnt. Drain and deposit it to dry on paper towels.

Do liquefy honey in a water bath in a pot large enough, remove from heat and add it to struffoli fry, stirring gently until they are well soaked in honey

Diposteneti on a dish and add to your liking of colored candies.

The Council:

not dress them all with honey, are many, you should, some seasoning and the other put it in a bag (like cuky frost), close it well and you can keep them , even for a month, in a dry place (not refrigerator).

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Bombs

Ingredients for the dough

• Butter 100 gr
• Farina 500 gr
• Milk 250 ml
• Yeast 25 gr
• Lemons grated rind of 1 large
• Sale 10 gr
• Vanillin 1 packet
• Sugar 50 g

To fry ; seed oil (preferably peanut) ... to sprinkle granulated sugar abundant.

Remove the butter from the refrigerator and let soften at room temperature. Meanwhile, melt in the warm milk sugar and pour half of the resulting liquid into a bowl, crumble the yeast where beer and you do dissolve, stirring constantly.

Put to dissolve the salt in the remaining milk and set aside. Pour into a bowl 100 grams of flour and add the mixture of milk and yeast, mix with a fork until a smooth batter .

Seal the bowl with plastic wrap and let the mixture rise for one hour or until its volume has doubled.

In the meantime, in a large bowl (or in a mixer) the remainder sifted flour, the grated rind of one large lemon and vanillin.

United in the batter bowl now risen, and the remaining milk in which you have previously dissolved salt , begin to knead the ingredients.

Finally add the softened butter ).

When you have collected all the ingredients, knead it on a pastry for at least ten minutes until a soft dough smooth and elastic.

Put the mixture in a bowl sealed with plastic wrap and let rise for two hours (the mixture will double in volume) in a warm place and no drafts.

Beware of heat too high, as the butter content it may soften too much.

After this time, take the mixture of bombs and pull it gently with a rolling pin on a floured surface to give a thickness of about 1 ½ cm.

With a round cutter (or glass) with a diameter of about 8 cm, drawn from many disks dough, trying to make the most of the surface of the dough, whereas no you knead the scraps together advanced: not throw, you can still fry as they are.

Place the discs made on a clean cloth, dry, lightly floured, spaced at least 2-3 cm;

cover them with cloth, wait 30 minutes for the second rising. One of the secrets for the success of the bombs is the fried oil temperature, which should be warm but not hot (170 °) could do a test by frying a piece of dough: If the piece of dough slowly turns brown oil is ready.

If the piece of dough darkens too quickly, the oil is too hot and there is a risk that the inside remains raw bombs, burning instead the outside

As soon as the first bombs have completed their fry, put a drain on greaseproof paper and then pass them, still in plenty of hot granulated sugar, making it adhere to the entire surface. Lay bombs ready on a tray. If you want
before to roll in the sugar , you can stuff the bombs fries with jam, custard, cream chocolate, Nutella, etc. ... with the aid of a pastry syringe.

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When the bombs immerse in hot oil, wait 5 seconds and then turn it on the other side; Turn them over several times on both surfaces until it reaches the optimal browning, to prevent unsightly swelling. The bombs you should consume fries are still warm or at most within a few hours of preparation, because they retain intact all their fragrance.

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Chatter Carnival

Ingredients:

• 400 g
• flour 80 g sugar
• 1 egg 2
• egg yolks
• 50 grams of butter
• 3 tablespoons brandy
• salt
• sugar
• oil

Preparation:

1. Pour the flour into a waterfall on the table and in the midst of working 80 gr. of sugar with the eggs, melted butter, salt and brandy.
2. Incorporate the flour and knead.
3. Let stand for 30 minutes.
4. Roll out the dough and cut with a wheel of dough strips and tie them.
5. Fry in hot oil talk.
6. Dip in icing sugar and serve.

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RECIPE TORTELLINI WITH CREAM AND TRUFFLE

Ingredients for 4:

-200 g
tortellini in cream
-20 -1 g -1 white truffle butter
small
-50 gr. grated Parmesan cheese
-nutmeg-


salt and pepper Preparation: Brush thoroughly

the nose, eliminating any remaining earthy, then, with the tool, cut it into very thin strips.
Put a large pan on the stove with the butter and melt over low heat, without leaving it brown.
Cook the tortellini, prepared according to the recipe for tortellini alla bolognese, a pot with plenty of boiling salted water, drain again very al dente. Pour into pan with butter and finish cooking over low heat, add cream and a pinch of nutmeg and stirring gently.
cooked, toss with half the Parmesan and a pinch of pepper, stir well and arrange on a serving plate previously heated. Serve immediately, sprinkled with the remaining grated Parmesan cheese and slices of truffles prepared.

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CABBAGE ROLLS CABBAGE

Ingredients for four people:

• 8 leaves of cabbage
• 10 tablespoons of bread crumbs 5 tablespoons cheese
• 30g. pine nuts
• 30gr.di
• raisins 100 gr. of smoked diced
• Salt to taste Pepper to taste
• olive oil mill
• 2 long green onions chopped
• A couple of slices of salami

Preparation:

In a saucepan bring to a boil water, soak the cabbage already washed, salted, and cook for two minutes.
Helping with the skimmer, past the vegetables from the hot water at room temperature, you have prepared and put into a bowl to drain.
In a container, pour in the breadcrumbs, cheese, pine nuts, raisins, diced smoked cheese, slices of salami cut into small pieces, add salt and pepper
UN oil with the onion mix well.
With this stuffing fill the cabbage leaves, close the form that you can close the rolls, helping with toothpicks.
Place a sheet of parchment paper on a baking tray, lay the rolls, seasoned with a little oil, place in oven at 170 degrees for 20 minutes.

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Baked beans

Ingredients for 4:

400 grams of boiled beans
3
sausage chili (depending on the degree of hotness) 1 clove garlic

1 / 2 glass of wine
200 ml of tomato
Extra virgin olive oil Salt


Procedure:

Boil the beans you have soaked the night before or if you prefer to use the beans already wide cotti.In pan fry in extra virgin olive oil, a big beautiful red pepper and a clove 'aglio.Quando the garlic is golden, lift it and add the crumbled sausage. Fading
sausages with white wine, salt and brown them for a few minutes.
Pour the tomato puree and cook the sauce for several minutes. Finally add
the beans with a few ladles of their water.
Mix and cook the beans to Mexico for another 10 minutes.
Serve the beans in the Mexican accompanying them with shards of toasted bread

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SEMIFREDDO amaretti


Ingredients:
- 200 gr macaroons,
- 4 egg yolks,
- 4 egg whites,
- 100 g of sugar,
- 250 ml of whipping cream,
- In a marsala egg

large bowl, beat the egg yolks with sugar until the mixture is white and fluffy. Stir in the amaretto and marsala finely chopped egg.
soda Whip the egg whites. Whip the cream. Gently incorporate both the compound of macaroons.
Line a mold for plum-cake with plastic wrap, pour the mixture, pareggiatelo with a spatula.
Put in freezer overnight. Turn out the parfait on a platter, decorated with pleasure amaretti or tails of chocolate and serve.

-> alternatively you can use stencils impulse as I did

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SCALLOPS AU GRATIN


Ingredients:
- scallops (if frozen, thawed in advance)
- Breadcrumbs
- extra virgin olive
- salt and pepper
-
parsley - garlic powder if you like

In a small bowl mix the bread crumbs with oil, a pinch of salt, ground pepper, a pinch of garlic powder, a little chopped parsley. The sauce should be fairly smooth.
Put a little sauce on the bottom of a shell, or if you do not have you can use the cups aluminum disposable. Arrange the scallops over and cover with another sauce.
Put in oven at 200 ° C for about twenty minutes. Serve hot.

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PENNE WITH SAUSAGE AND ARTICHOKES

INGREDIENTS:

300 grams of half-PENS
3 artichokes
200 grams of sausage
200 ml of tomato sauce a

bunch of parsley 30 g grated Parmesan
a clove of garlic chives
a

a dl of white wine extra virgin olive oil salt and pepper

PROCEEDINGS

Fry the onion and garlic in 2 tablespoons of oil; add the sausage and artichokes, cleaned and cut into spicchietti and fry well.
Pour the white wine and let it evaporate, add the tomato puree and cook over low heat for 20 minutes. Season with salt and pepper
Cook the penne in half salted water, drain it al dente, pour into a bowl and toss with half the hot sauce.
Transfer to a serving dish, toss with the remaining sauce, sprinkle with chopped parsley and supplemented with grain strips.

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Cous cous party

The cous cous party, or should we say the tabouli 'party, is an original and delicious dishes for the outline for the holidays, and above all a very fast recipe that requires minimal effort, so it is particularly helpful if you arrive at the Christmas lunch or dinner at the last minute. The presence of the pomegranate, then makes a perfect side dish for this very special New Year's Eve, in which case you could also serve as part of a buffet.

Ingredients for the couscous party (serves 8 people) * 675 g.

cous cous
* 100 g.
raisins * 1 / 4 teaspoon ground cinnamon
* 1 / 2 teaspoon paprika
* 1 / 2 teaspoon ground cumin
* 1 / 2 tsp coriander powder * 2 teaspoons

salt * 1 liter of boiling water
* 6 tablespoons chicken broth or vegetable
* 2 tablespoons olive oil, pomegranate

* 1 * 1 handful of coarsely chopped fresh coriander
* salt and freshly ground black pepper or crushed when

taste Preparation: Put

cous cous in a bowl suitable for microwave, add the raisins, spices and salt, and mix together well. Pour the boiling water, cover the bowl with plastic wrap and let stand for fifteen minutes, or at least until the couscous has absorbed all the water completely.

Remove the grainy film and the couscous with a fork. Add the broth and olive oil and mix again. Season with salt and pepper, cover and if needed and go in the microwave for a couple of minutes to heat thoroughly.

Pour the couscous on a serving plate. Cover with pomegranate seeds and fresh coriander and serve.

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Grandma's PIE

Ingredients for the dough: 300 gr

flour

125 g butter 150 g sugar 1 egg


half a sachet of yeast 2 tablespoons brandy 2 tablespoons pine nuts

sugar icing

Ingredients for cream:

575 grams of milk 2 egg


150 g sugar 2 tablespoons flour (or flour almonds)
vanilla powder (vanilla or vial)
zest of 1 lemon

Pasta Preparation:

Prepare the dough as in the preparation of the pie: Cut the cold butter into cubes from the fridge, add the flour, sugar and work with your fingers to create a crumbled. Create a dimple in the center and add egg, baking powder and brandy, mix all the ingredients form a ball and put it in the fridge, wrapped in foil, for at least half an hour.

Cream Preparation:

Pour the milk in a saucepan add the lemon zest and bring to a boil. Apart from beating the egg yolks with sugar, add flour and vanilla. Pour the hot milk mixture to the thread on freshly prepared, stirring constantly. Bring the mixture back over heat and bring to a boil, stirring constantly, until the cream is thickened. Allow to cool.

Pasta Preparation:

Spread 2 / 3 of dough on a mold lined with parchment paper, pour the custard layer with a spoon and cover with remaining dough. Spread the pine nuts and bake at 180 degrees for 25 minutes.
Cool well on a wire rack and sprinkle with powdered sugar before serving.

Tips:

Before the pine nuts over the cake wet with water to prevent burning during cooking

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Roast


Ingredients:

- Chicken breast
- Eggs
- Parsley
- salt
- Ham
- Oil and butter
- Onion
- Nut granular
- Water
- White wine
- Rosemary and sage

Open the chicken breasts, removing the bone. Then get the nice large slices and beat well until they are pretty thin.
Prepare a thin omelette, beat the eggs with a fork, adding a pinch of parsley, salt and pepper. Bake in a nonstick skillet with a little olive oil, taking care to turn halfway through cooking. Remove from pan and wipe dry with a little 'paper towel.
Take a slice of chicken, a slice of ham and lay then on a piece of omelette. Repeat for the other slices of chicken the same process of cutting the cake and ham ends in surplus.
Roll up the slices and tie a stuffed one or two pieces of string. If the slice is great Roast divide into two or three pieces depending on the size that you prefer or you can get get just one slice and make a nice big roast only.
In a pan put the oil, a knob of butter, arrange the roasts and cook for several minutes. Blend with a splash of white wine, then add the diced onion, sage and rosemary, and a little granular nut 'of boiling water. Cover with a lid and cook over medium heat. Check occasionally to cook, however the chicken roasts need to be cooked quite short and still depends on the diameter of the roasts. If necessary add a little more 'water, otherwise uncover and evaporate excess liquid.
Turn off the heat, cut and remove the string and serve.
-> If you have opted for a single roast, cut into slices and serve sprinkled with a little 'sauce for cooking.

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FUSILLI ROLLED CHICKEN WITH VEGETABLES JULIENNE


Ingredients:
- Short pasta
- Water
- Sale

- Carrots
- Zucchini
- Celery
- Extra virgin olive
- Nut granular
- Ready for garlic / oil / pepper (garlic, pepper, oregano .. I purchase already mixed)
- Parmigiano

Bring salted water to a boil and toss the pasta.
Meanwhile prepare the sauce.
Prepare a julienne of mixed vegetables, cut into strips or grated cheese grater with large holes in carrot, zucchini and celery. The vegetables should be washed before of course, peel and cut out a potato peeler into pieces about 4 cm, not to get too long strips. In a
saltapasta, pour hot oil over high heat and add the vegetables, let them cook for few minutes by adding the mixed aromas. Put a little 'cube and a tablespoon of granulated cooking water to melt it. Cook the vegetables until the dough reaches the desired doneness.
Drain the pasta and pour pasta in the jumps. If you still need to add a drizzle of raw oil and whisk well. Grated on a fine grated parmesan cheese and mix further.
Serve immediately.

-> zucchini I confess that I use only the green part .. most spectacular and soda.

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CHICKEN WITH CREAM, MUSHROOMS AND BASMATI RICE TO


Ingredients:
-
chicken breast - 1 carton of cream
- mushrooms (fresh or even trade in tin boxes purchased)
- Sale
- White pepper
- Rice basmati (or also suitable for regular rice boiled)

Cut the chicken breast into cubes of medium size.
Meanwhile boil the rice in salted water.
In a pan pour a little oil or butter and the chicken and cook for several minutes, until all cubes will not be undercooked inside. Add the mushrooms, drained from their juice and season well for two or three minutes. Add cream, salt and pepper and let thicken a bit 'fluid.
When the rice has reached the point of cooking time, drain and with the help of a ladle or a mold pour into individual dishes. Pour a ladle of chicken next with cream and mushrooms and serve.

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Struffoli Neapolitans

Ingredients For the dough: 700 gr flour
00

100 g sugar 150 g butter

4 eggs 1 cup of brandy or rum or limoncello

aroma of vanilla oil (for frying)

Pinch of salt 15 g baking powder (optional)

To decorate: 400 grams of honey or sweets
Codette colored
100 gr candied orange

procedure on a work surface to put a mound the flour and add the sugar, eggs, butter softened, vanilla, liqueur and a pinch of salt (only if you put the yeast you want to get the struffoli softer).
Knead until you get un'impasto smooth and chill, wrapped in plastic wrap to rest for at least two hours.
With the dough balls by forming many small strips and then cut to a length of 1 cm. Arrange the balls obtained in a plane with plenty of free flour soprapporle.
Take a few balls at a time and with a sieve to remove the flour. Fry in hot oil without letting it brown too much and putting them drain on paper towels to dry. Soften the
honey, putting it in a pot on the fire. Once the honey is completely melted remove from heat and pour into the struffoli just cooked.
Mix well but gently and add half of sweets and candies.
Pour into a dish and garnish adding the remaining sweets and candies.

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Focaccia with Pesto Pasta and growth

Serves 4 Ingredients:

• 500 grams of dough, 450 g of growth
• ,
• 250 grams of pesto, olive oil to taste

Difficulty: easy. Preparation: 30 minutes.

Preparation:

Preheat the oven to 200 degrees. Cut the growth in small pieces. Divide the dough into eight pieces and pull them into eight thin disks. Grease a baking sheet and arrange the circles of dough. Stuff the center of each of the pieces of cheese and seal with high four discs of dough, fold the edges inside, press them with your fingers to seal the surface and sprinkle each cake with a little oil.
Bake and cook for 20 minutes. Then remove the cakes from the oven and arrange on plates. Sprinkle the surface with the pesto and serve immediately.

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Brisèe

Ingredients:
250 grams of flour, 100 grams of butter
,
60 ml of cold water, 1 teaspoon salt
.

Procedure:

Pour into a bowl or on a pastry flour, put the butter in the center of the dough into pieces and the dough rendetre grainy.
Add salt and water and knead until mixture is smooth.
Form a ball with the dough, wrap in plastic wrap and let rest brisee the dough in the refrigerator for 1 hour before using.
Spread the mixture on a floured surface and use it as a base for your pies.

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MINI CHEESECAKE BERRY


Ingredients:
- 100 GR. DRY TYPE
DIGESTIVE BISCUITS - 50 OZ. BUTTER
- 200 GR.
cream - 1 PACKET PREPARATION FOR pannacotta
- 300 ML. MILK

Finely chop cookies. Add the melted butter and mix well.
Place the dough on the bottom of selected molds, compacted well (I used a silicone mold multiforme, but dovendolo transform and then tilt back to this recipe is not ideal). Refrigerate for several hours.
Pour the cream and milk in a saucepan, bring to boil, remove from heat and add the preparation for panna cotta. Cook for another 4 / 5 minutes on medium heat and pour into the molds, on the basis of previously prepared cookie. Refrigerate for several hours.
Remove the mold, place cheesecake in each dish to serve with sauce and garnish with berries.

-> The cheesecake are sometimes made with ricotta cheese or a cheese like Philadelphia and then baked in, but I prefer this version over the pannacotta with fresh.

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LEMON CAKE

Ingredients: Cake

• 120 grams of flour 50 grams of starch
• 150g sugar 3 eggs and 2 egg yolks 50 g butter
• 3 lemons
• a pinch of salt 100 grams of ground almonds Icing

• 250/300 cl of water, lemon slices
• 5
• sugar to taste.

Melt the butter in a double boiler and let cool.
Meanwhile, whisk the eggs and sugar until they become a thick, well-inflated (type sponge). Grate the peel of one lemon and squeeze into the mixture, chop the almonds.
When the cream and egg 'ready add the flour and starch with a sieve and using top-down spoon to incorporate air into the mixture. Carefully add all other ingredients.

I used to be a form of silicone pluncake, otherwise you can use baking paper wet and wrung out, cook in oven at 170 ° about 35 '/ 40'. Check with your finger over the part with the toothpick and not otherwise deflates.

For the glaze used on a 250/300 cl of water, 5 slices of lemon and sugar to taste. Cook over low heat, stirring, until the liquid becomes frothy. Just begins to thicken, turn off and pour over the cake.

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English apple pie (apple pie)

By dint of seeing in American movies I got curious to taste it.
Thanks to the Internet for recipes they are found in abundance, I chose this one.
The fastest way to make and use the pastry crust ready, otherwise, who groped may want to try (like I did ... and it shows) to make the grass roots.

Ingredients: 2 apples

frog

75 grams of sugar

2 teaspoons ground cinnamon

400 g short crust pastry

Preparation: Slice the apples

a bit 'thick mix with sugar and cinnamon. Roll out the pastry crust rested in a layer of about 3 mm thick. Grease a baking dish for "pie" and have half the pastry on the bottom. Line up the slices of apples crossed. Moisten the edges of the pastry and put on without pressing the other half. Knead the trimmings and cut into thin slices to be applied along the edges of the cake. Prick the surface of the cake with a fork and practice at the center a screwdriver. Bake for about half an hour at 220 degrees.

Sprinkle with powdered sugar.