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About: elisaliverani

Recent Posts by elisaliverani

Fusilli Pasta with Fava beans, Pecorino cheese and "Finocchiona"

INGREDIENTS (for 4 people):

 

  • 300 g Fusilli pasta
  • 100 g Fava beans without pods
  • 25 g Pine nuts
  • 50 g young Tuscan Pecorino cheese
  • 100 g Finocchiona (Tuscan Salami with Fennel)
  • 1/2 white Onion
  • Salt, Pepper and EVO Oil

Directions:

  1. In a pan, brown the diced onion with EVO Oil
  1. Once the onion is cooked, add a handful of Fava beans. Cook them by adding water.
  1. When the Fava beans are soft, add the finely diced "Finocchiona" and sauté quickly. Do not add salt in the preparation: the flavor will be released from the salami and pecorino cheese.
  1. Using a mixer, create a pesto with Fava beans, pecorino cheese, pine nuts and EVO oil. If the beans were not fresh, we suggest blanching them first and removing the peel, to obtain a better pesto.
  1. Cook the pasta in plenty of salted water. Drain them directly in the pan with the whole Fava beans and Finocchiona. Mix everything to flavor the pasta well.
  1. In a bowl put the pesto with a ladle of cooking water. Pour the fusilli and stir everything until get a creamy and well-seasoned pasta.

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Spaghetti with Codfish, Bread crumbs and crunchy Almonds

INGREDIENTS (for 5 people):

 

  • 500 g fresh "Spaghetti alla Chitarra" pasta
  • 600 g desalted Codfish
  • 50 g Almonds
  • 2 slices of stale Bread
  • Garlic
  • Rosemary
  • Salt, Pepper and EVO Oil

Directions:

  1. Put the codfish on a oven tray, season with EVO oil, garlic and rosemary. Bake at 170 ° for 20 minutes, remove the skin and break the codfish up irregularly.
  1. Finely chop the almonds and the stale bread
  1. In a pan, season the oil with garlic and rosemary. Remove them and toast the bread, almonds and a little bit of black pepper for a few minutes.
  1. In a pan, brown two cloves of garlic and two sprigs of rosemary with oil. Remove them and flavor in it the previously coarsely chopped codfish.
  1. Cook the Spaghetti alla Chitarra in plenty of salted water.
  1. Scolare gli spaghetti direttamente nella padella con il baccalà. Mantecare il tutto, impiattare e ultimare con le briciole di pane e mandorle tostate.

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Milk Buns

INGREDIENTS (30 pieces of 30 g)

 

  • 150 g Manitoba Flour
  • 350 g Flour 00
  • 1 teaspoon dry Yeast
  • 300 g whole Milk
  • 50 g Butter
  • 60 g Sugar
  • 1 teaspoon Salt
  • 1 Egg + 20 g Milk (for brushing)

Directions:

  1. Pour the two sifted flours, sugar, dry yeast, salt, milk at room temperature and melted butter into a bowl (or a planetary mixer). Knead until a smooth and elastic compound is obtained. Form a ball and let it rest for about 2 hours in the oven turned off with the light on.
  1. Once the indicated time has passed, your dough will be risen. Now you can divide it into about 30 buns of 30 g each.
  1. Shape into balls and arrange them on a oven tray lined with parchment paper. In a small bowl mix the egg and milk to brush your buns and let them rise again for about 30 minutes.
  1. Bake your milk buns in a preheated static oven at 200 ° for about 12-13 minutes.
  1. Once cooked, transfer them to a wire rack to let them cool before serving and/or stuffing them.
  1. Once cooled, you can serve them with jams and sweet creams or with cold cuts and cheeses.

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Spaghetti with Bell Pepper cream and Robiola cheese

INGREDIENTS (for 5 people):

 

  • 500 g Spaghetti
  • 1 yellow bell pepper
  • 1/2 white onion
  • 1 Robiola cheese
  • salt, pepper, EVO oil

Directions:

  1. Chop the onion and brown it in a pan with EVO oil.
  1. Dice the yellow bell pepper and cook it with the onion. Season with salt and pepper. Add water until the pepper becomes soft.
  1. When the bell pepper is cooked, blend everything to get a creamy sauce for the spaghetti.
  1. Cook the pasta in plenty of salted water.
  1. Drain the spaghetti directly into the pan with the dressing and add the robiola cheese.
  1. Stir until everything is creamy and well-seasoned. In the end, you can add black pepper, a drizzle of EVO oil, fresh basil or poppy seeds.

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Stuffed Squid with "Pappa al Pomodoro"

INGREDIENTS (for 4 people):

 

  • 4 Squids
  • 350 g tomato sauce (or 8 ripe tomatoes)
  • 1 bunch of basil
  • 1 garlic glove
  • 4 slices of stale bread
  • salt, pepper, EVO oil

Directions:

  1. Cook the tomato soup by simmering the tomato with salt, pepper, EVO oil and minced garlic for at least 40 minutes. When cooked, add the basil and stale bread. Leave to rest for at least an hour to completely wet the bread, which will crumble.
  1. Wash the squid tubes; dry and salt them. Put the tomato soup in a sac à poche.
  1. Fill the squid with the tomato soup for ¾ and close with a toothpick. Place the squid on a baking tray lined with parchment paper. Bake for 35 ° minutes at 160 ° (convection oven)
  1. Leave to stand for 10 minutes before cutting the squid and serving. We recommend pairing with buffalo mozzarella or burrata.

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