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Mini potato and spinach on sourdough bread with

A simple preparation and light which allows it to willingly eat vegetables for children. I used the molds, but the same recipe can be used to make a pie bigger size.

INGREDIENTS (5 pies)

400 gr potato

2 cubes of frozen spinach 1 egg

Butter Milk

grated Parmesan

Sale

1 small onion news

100 g cheese

Breadcrumbs

Olive

PROCEDURE

Boil spinach. Heat olive oil in a frying pan, season the chopped onion, add spinach, salt and leave on the heat 5 minutes. Boil the potatoes, peel them and pass them twice in the potato masher, add salt and warm milk about 70 grams, with a knob of butter and mix well. Combine spinach, Parmesan, egg and cottage cheese. Butter molds well, dusting with bread crumbs. Pour and add to the surface of butter curls. Put in oven at 200 ° static for 20-25 minutes. Before removing from the molds, let cool for ten minutes.

Ps ricotta can be substituted by another cheese to taste

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I always thought that with imagination to prepare hundreds of recipes for various types of tasty and colorful ingredients of any kind, but engage in the production of bread is something that has no equal. Its simple preparation, but meticulous and patient leads to an extraordinary result. The satisfaction is immeasurable. I leave the photo of the bread and the scent, intense and unique.

INGREDIENTS 250 grams of flour and semolina

250 grams of flour 00

100 g of yeast

about 350 grams of warm water

1 teaspoon sugar

1 and 1 / 2 teaspoon salt

PROCEDURE

Cool 12 hours before the yeast. Take 100 g and dissolve it with a teaspoon of sugar in a bowl with warm water. Sift the two flours, is very important to do this, because as they say the Simili sisters, "sifting the flour to absorb new air facilitating the dough." Add salt and gradually pour the flour into the bowl containing the dissolved yeast and remaining water. When we collected the dough versiamolo on our work plan and lavoriamolo vigorously with your hands. This can be done easily from the bread machine, but I assure you it with your own hands is a great stress and it works a lot of abs! Spent about 10 minutes the mixture will have a surface almost smooth, cut the dough, place it in a Boulle and cover with plastic wrap. Let rise about 10 hours, I prepared the dough for dinner after which the rise occurred in the night! The next morning take the dough, wet your hands and to shape a loaf. After about 30 minutes can be baked on a baking sheet lined with parchment paper. The oven must be switched on half an hour before the maximum temperature, plugging in a saucepan with water so that there is steam in the oven. Flip the loaf on the baking sheet and affect the surface with a horizontal cut to length. Cook 45 to 50 minutes lower the temperature to 200 degrees and remove the pan after 15 minutes. Leave the bread in the oven and cool off for 5 minutes, carefully out on a grid.

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tart with cream and orange

Oranges at this time give us the beautiful hues. I refer to the Sicilian red oranges, especially the variety that I have used tarot for the tart. Their pulp is with veins ranging from orange to red, and tastes sour and sweet at the same time. A pleasure that I advise you not to be missed!

INGREDIENTS 250 gr flour 00

125 g butter 125 g sugar

1 egg grated rind of lemon

A teaspoon of vanilla extract Pinch of salt

2 oranges

Custard

PROCEDURE

Sift the flour, add the lemon peel and mash the butter and quickly knead with your hands. Add a pinch of salt, sugar and egg to form a dough, let rest in refrigerator at least half an hour. Get with the help of a rolling pin, a base that will settle in a roasting pan, prick the base with a fork and bake at 200 degrees for 15-20 minutes. Allow to cool and pour over the cream (I used the ready) and the slices of peeled orange to vivo. Dust with icing sugar.

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pork tenderloin with mushroom cream

a meat very inviting, enriched by the scent of mushrooms cream and wrapping the thread giving that particular full-bodied flavor and irresistible.

INGREDIENTS 800 grams of pork fillet

300 grams of mushrooms

20 g dried porcini mushrooms

Vegetable broth

Garlic Parsley Wine White

Sale

Butter

olive oil

flour 00

2 tablespoons cream

PROCEDURE

Wash and dry the tenderloin , tie it with string and pass it to roast in flour 00. Put the dried mushrooms to soak least an hour before in very hot water to allow them to rehydrate. Pour into a pan of 'olive oil and 25 grams of butter, add 3 cloves of garlic and parsley, add the mushrooms sizzle just mixed (frozen ones I had at home) and dried porcini mushrooms, after being filtered a strainer. Sprinkle with salt and half cup of white wine, let cook for few minutes and remove from heat and set aside. Pour into a bowl. Use the same pan to cook the tenderloin. Heat olive oil and more butter, add the garlic cloves and brown the tenderloin over high heat, fading forever with the white wine and salt. Pour the mushrooms and cover and cook for 30 minutes. Add a little 'to the time of the vegetable broth. When the gravy is a mix of mushrooms, add the cream and serve the cream of mushroom slices over the fillets. The whole mushrooms are served as side dish. I always recommend the tenderloin to rest before cutting.

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Lasagne delicate fish and fried zucchini

Today I propose an alternative to traditional lasagna with meat sauce, more delicate but equally tasty. A dish with its smell of fish and whets the appetite fully gratifies the palate.

INGREDIENTS FOR 6 PEOPLE

200 grams of flour and semolina

100 00 g flour 3 eggs

100 gr of smoked salmon

6 prawns whole

Vegetable broth

Cipolla

garlic

Parsley

Sale

Olive

200gr cream

200 grams of sauce

1 zucchini

A handful of parmesan

PROCEDURE

Sift the flour, place a mound, the eggs in a bowl, whisk the flour and pour in the middle. Mix well and wrap in plastic wrap, letting it rest for half an hour.

Meanwhile, prepare the vegetable broth. Remove the heads of the prawns, leaving the shell of the gutted them and pulling the thread that holds the sand. In a frying pan in olive oil flavor, garlic, onion, parsley stalks, whole, cut the tomatoes into cubes and add the prawns split in half and fry over high heat, sprinkle with half a glass of wine white, salt and add the vegetable stock, cover and cook. Past 3 minutes remove the shrimp tails and keep them from leaving the cooking of the shrimp's head that will release their full flavor. After about twenty minutes to extinguish the fire. Finely slice the zucchini and place in pan with a little olive oil, salt and pour an inch of water until it is cooked.

Pull the dough with the help of the pasta machine until 6. Shred the smoked salmon is that shrimp tails, first removing the carapace. Mix cream and white sauce, put some 'on the bottom of a roasting pan and mix in a bit of fish broth after filtration through a sieve. Fix the sheets of pasta, spread over the cream and white sauce, salmon and shrimp, zucchini, a handful of parsley and a little 'fish broth. Stuff all the layers, as before, except the last where we must not put the fish. Pour the fish stock side, so that will be absorbed by the dough will be soft after cooking. Sprinkle with a little 'of Parmesan cheese to taste and parsley and put in oven at 200 degrees for 15 -20 minutes. Allow to cool but serve warm.

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Arancini

A crisp crust, a soft filling and very tasty, a unique scent of oranges make a unique specialty. The secret to their flavor is the ability to draw to the flavor of the sauce to the rice, so it is important to let the rice stand for several hours. I prefer to prepare them for the smallest size for the pleasure of eating and why are so many tempting even for children.

INGREDIENTS

500 grams of rice croquettes (big grains and thick)

650 grams of ground coffee (once) veal and pork

200 g Tomato paste

Half a glass of red wine 2 onions

Sale

Olive

Provola

Breadcrumbs

semolina flour

peanut oil

PROCEDURE

Chop the onion, sauté in olive oil and add the minced meat, salt and stir. When the meat loses its pink color sprinkle with half a glass of red wine and add the tomato paste, add water, cover and cook for half an hour, stirring occasionally. The sauce should be very liquid, we will need to cook the rice. Chop one onion, flavoring it in olive oil and add the rice, add salt and slowly add the sauce, stirring constantly. Once cooked, it must be dry, cool and refrigerate for several hours. If you prepared the night before, let it stand overnight. At this point wet your hands, get some 'of rice, forming a basket, put cubes of cheese and close with more rice, compacted well with your hands. Repeat for the rest of the rice. Prepare a batter with semolina flour and water, must be very dense. Giving the first oranges in the batter then into the breadcrumbs. Fry in peanut oil. I used the fryer, the large quantity of oranges (about 50).

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Sicilian

The Sicilian breadcrumbs are a specialty that not everyone knows. They are called so because their filling is wrapped in a thin and soft bread dough. At my house is traditionally prepared for Christmas Eve. Have a freshly baked smell amazing. This recipe belongs to the aunt's recipe Nunziatina. In addition to what you see in the picture, are stuffed with salt cod, the ham and spinach. In short, rich tastes super sweet tooth fillings.

INGREDIENTS

(for dough)

700 grams of flour and semolina

400 grams of milk

70 grams of margarine

25 g of yeast

5 g sugar

10 grams of salt

(for stuffing)

Sausage

Cauliflower

onions

Spinach

PROCEDURE

Sift flour, add salt, place a mound. Dissolve the yeast and sugar in 100 grams of warm milk and add to flour, mixing everything. Pour the warm milk gradually into the flour, working the dough vigorously. Remove the margarine from the fridge, so it is not cold and add it to the dough into small pieces. Continue working the dough until it has a smooth consistency.

Let rise at least an hour, sprinkle the dough with flour covering it and making sure that the temperature of the room is warm and there are no drafts. When ready knead again with your hands. The mixture should be a burden once risen about 1,200 grams. Derive many loaves of 100 grams each and stuff with pleasure. I used the sausage in a pan drizzled with olive oil, spinach and cauliflower boiled passed separately in a skillet with seasoned onions in olive oil.

The filling should be placed on half of the disc of dough and then closed by turning the edges. Prick the surface with a fork and brush with olive oil. Bake at 250 degrees for 15 minutes.

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Happy New Year greetings with fish

auspicious fish that I prepare every year for a buffet of hors d'oeuvres are always most welcome to all.

I used fresh lemon I gathered from a tree in the garden of my father. The result is a very nice dish, the taste is delicious and rich.

INGREDIENTS

1.200 grams of potatoes

200 grams of pickled pickles

300 gr mayonnaise

240 grams of tuna Canned

A black olive

salt

2-3 organic lemons

a lettuce

PROCEDURE

Boil the potatoes in their skins, just salandole the water boils. Just cooked peeled potato masher and mash in at least twice, making the finer the texture of the potatoes. Cut into small pieces pickles and join them to the potatoes. Add the mayonnaise and canned tuna. Mix well, spread the mixture on a flat oval, giving the shape of a fish. Cut a black cap from the olive and insert it into the head of the fish (fish eye). Finely slice the lemons, halve the slices and stack them neatly on the fish. Wash and finely chop the lettuce and spread it around the fish. Refrigerate for at least 6-8 hours before serving.