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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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.