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Category Archives: Ricette

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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Stuffed Zucchini

INGREDIENTS (6 people):

 

  • 6 zucchini
  • 300 g of mixed minced meat (pork and veal)
  • 1 boiled potato
  • 1 white onion
  • 100 g of grated Grana cheese
  • 1 egg
  • 2 garlic cloves
  • 1 sprig of parsley

Directions:

  1. Wash and empty the zucchini
  1. Boil the zucchini in abundant salted water, until it is easy to pierce them with a fork. Drain and leave to cool.
  1. Chop the white onion and cook it in a pan with a drizzle of EVO oil. Complete the cooking adding water until the onion becomes soft and transparent. Add the coarsely chopped zucchini pulp. Cook together, adding salt and pepper
  1. Prepare the filling by mixing the minced meat, the onion and the zucchini pulp, 1 clove of garlic and chopped parsley, the crushed boiled potato, the cheese and the egg, salt and pepper.
  1. Fill the zucchini with the filling. If the filling is plentiful, prepare meatballs with what is left over.
  1. Bake in a ventilated oven at 180 ° for about half an hour

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Linguine Pasta with Pistachio Pesto and Clams

INGREDIENTS (for 4 people):

 

  • 350 g Linguine Pasta
  • 500 g Clams
  • 100 g Pistachio
  • 2 cloves of garlic
  • 1 sprig of parsley
  • 1 tablespoon of Grana cheese
  • 1/2 glass of dry white wine
  • Lemon zest (1 teaspoon)
  • EVO oil

Directions:

  1. Cook the linguine pasta in abundant salted water in a saucepan
  1. Prepare the pesto in a blender by adding the pistachios, lemon zest, cheese, 1 clove of garlic, EVO oil
  1. Fry a clove of garlic in a pan. Remove it once golden and put a tablespoon of chopped fresh parsley.
  1. Add the clams and deglaze with the wine. Adjust with salt and pepper.
  1. Remove the pasta one minute before the end of cooking and stir in the pan with the cooking water from the clams and the pesto.
  1. Serve the Pasta with the Clams.

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Lamb sauced with Honey and Mustard

INGREDIENTS (for 4 people):

  • 1,2 kg Lamb ribs
  • 4 tablespoons of Honey
  • 2 tablespoons of Mustard
  • 2 tablespoons of chopped Rosemary
  • 1 teaspoon of grated lemon zest
  • Juice of 1 Lemon
  • 1 clove of garlic
  • Salt, pepper, chili pepper

Directions:

  1. Mix in a bowl honey, mustard, rosemary, lemon juice and zest, minced garlic.
  1. Spread the lamb with the marinade, seasoning with salt, pepper and chilli.
  1. Lay it on a baking pan lined with baking paper and let it rest in the fridge overnight, covered with plastic wrap.
  1. Bake in a ventilated oven at 180 ° for about 55-60 minutes. The internal temperature must be at least 70 °.
  1. Raise the oven to 200 ° for the last 10 minutes of cooking, to form a crispy crust.
  1. Let the meat rest for 10 minutes before slicing and serving it.

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Pici Cacio and Pepe

INGREDIENTS (for 4 people):

 

  • 500 g Pici pasta
  • 150 g "Pecorino Romano" cheese
  • 1 tablespoon of Black Pepper

Directions:

  1. Cook the Pici pasta in plenty of salted water in a saucepan.
  1. Toast the ground black pepper for a couple of minutes in a hot pan.
  1. Add a ladle of cooking water to the pan to block the cooking of the pepper.
  1. Put 100 g of "Pecorino Romano" cheese in a bowl and add a couple of ladles of cooking water. Mix well with the help of a whisk, until you get a cream.
  1. Once cooked, pour the Pici pasta into the pan with the pepper, the "Pecorino Romano" cream, 50 g of grated "Pecorino Romano" cheese and a ladle of cooking water.
  1. Whisk everything until you get a creamy and well-seasoned pasta.

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