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My ravioli spinach and ricotta

The filling for ravioli change from region to region, from family to family, they contain ingredients that characterize their particular taste, pleasant and certainly good.
I love it, but time is always short. I went to the market to find some object which would facilitate the work and I fell eye on this small tool, "but certainly useful ...!!!!.... "

rondelline The Jig can be adjusted according to the measure that allows choosing.

thinking ...." How can I do to get a good result in a short time ????? "

So I run this procedure. I

9 eggs mixed with wheat flour, a tablespoon of extra virgin olive oil, a pinch of salt, forming a smooth ball, let stand in refrigerator for about half an hour.

"Now here I must confess all in the presence of a secret ..... do not know the dough!"
I used the machine Imperia to roll out the dough to form thin strips not.
So I took half of the strip and on one side with the atrezzo I made signs that define the square below where I put the filling and I wet the edges with the beaten egg


Clean spinach washing in running water, and boil for few minutes. After being wrung out well, put them in the meat grinder, so they are thinner and Amalga better with cheese. Some prefer the ricotta, the stronger flavor, I used the cow, because it is lighter.

Ingredients for the filling

9 hg. Ricotta

4 hg. well-drained spinach

1 mozzarella (maccinata thin in the meat grinder)

2 hg. Parmesan

a tablespoon of nutmeg

salt and pepper to taste.

Then with the bag I put the filling in pocs ...

... I covered the other half ...

... I crushed with your hands to stick the dough ...

.. I cut it with the wheels between a filling and the other ......

... Then takes off the excess dough ........

... and that's it ..... the ravioli are ready to be served ......

"I will do it with a vegetable ... sugetto light and tasty ......
.... but I'll tell you next time"

I will do with this here sauce

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Ragout (seitan)



's funny that just when k-kitchen decided to go back to the pitcher then be willing to prepare vegan stuff, now blurred memories of a life that seems so far away but in the end it is not. Yes because I was also vegan youth but, more importantly, I had a (former) boyfriend vegetarian and dairy-intolerant, so the food was vegan daily diet, as well as the preparation of homemade seitan and tofu. So when the other day I visto la cavoletta , quasi stupita di se stessa, preparare il seitan in casa , mi sono detta che era ora di rispolverare le mie spinte salutiste (sob!) e mettermi al lavoro. Complice un sabato uggioso e casalingo e la necessità impellente di mettere le mani in pasta (e così ho fatto anche mezzo kg di pasta fresca), mi sono ritrovata con 400g di seitan morbido e spugnosetto (al contrario di quello che potete trovare nei negozi bio).



Certo non ha un bell'aspetto, ecco, e il sapore diciamo che è neutro (per non dire insapore!) però ha dalla sua parte che è vegetale al 100%, e quindi sano, e il fatto di sapere di nulla o quasi consente to flavor depending on how you cook it. It should be used just like meat but, before cooking, marinate the ideal is very good with spices, herbs and shoyu. Or you can use it as a stew or sauce, chopped with a knife and simply by doing a regular gravy. That 's what I have done to prepare a pan with the onion-celery-carrot, blending the chopped seitan with red wine and cook for about 1 hour and a half (yes I know it would take three hours, but I have been satisfied).
Excellent course on pasta, but also for spreading on bread. Try (if you dare!) Because it is really good and healthy, and vegan food every now and certainly will not hurt even the most carnivorous :-) avid

ps: for prepazione refer you to the home of seitan sprout recipe, although I've never done the blob rest for a night (but only for an hour) and use at least half whole wheat flour . In addition, to cook the seitan I highly recommend a piece of kombu, a bit 'of shoyu and a piece of fresh ginger. It keeps in the refrigerator immersed in its own liquid for a few days.

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Alice "an 'injection of omega 3 ..."


"We have to eat fish !!!", we continually repeat ..... "bluefish, è ricco di grassi polinsaturi omega 3!!!" sono maggiormente presenti in misura del 20% nel periodo estivo.
Le alici si trovano fresche e in abbondanza tre volte alla settimana sono veloci da pulire......vedere quì nel forum di Conquinaria, ma quasi tutti i pescivendoli, te le puliscono.
Cosi non si fa altro che preparare un trito di : 5 fette di pancarrè, prezzemolo (a me piace abbondante....perchè ha molte propietà ..) un pò di parmiggiano, uno spicchio d'aglio, pinoli, sale, olio evo.

Ho messo il tutto nel rabot, si frulla appena due o tre secondi e l' impasto è pronto, non deve essere molto fine...


Si riempono le alici già spinate, in forno sotto il gril per appena 8 minuti, si girano per farle rosolare anche dall'altra parte, devono risultare croccanti.
Poi ciascuno li può riempire con quello che preferisce.


E un piatto veloce, povero, ma ricco..... di omega3!!!!!!

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Summertime (and melon!)



More than a recipe that is the (re) proposal for a match. How much I appreciate the melon with the fish (especially with tuna, shrimp or octopus) I have already spoken widely in the past, especially here , here and here . Equally
guessed (always limited to fish, meat reference to a later post) is the pairing with smoked salmon. I aggunto an avocado (it will be trivial and not very environmentally friendly but I love it!) And the lamb 's lettuce. There was also good rocket, but I did not. Alternatively you can replace the salad with the fresh coriander. To dress in all cases: Ligurian olive oil, lemon salt and freshly ground pepper. A dish to be prepared for a fast lunch fresh, fragrant and full of vitamins.

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Cake Apricot and almond yogurt

I have little time to update the blog at this time, and I'm sorry. As I was sorry not to attend the event Sottilette Kraft to which I was kindly invited, and it seems to me, reading here and there , has been a great success. It will be for next time!

Monday, June 15, though, I'm lost (literally) at Terroir Wine , the annual event organized by Filippo Ronco of Tigullio Vino at the Palazzo Ducale in Genoa. An important date for all appassinati of wine, but also a good opportunity for someone like me, understand little of wine, to talk directly with the producers, let's say, unlike the sommelier, have the gift to be understood even by laymen. Fine wines and good company (thanks Sandra !).

I leave una ricettina veloce, con le prime albicocche della stagione, che mi sono costate un paio di pantaloni a cui ero molto affezionata (galeotta fu la recinzione illecitamente scavalcata!). Ma ne è valsa la pena, sia per le albicocche (che quelle maturate sull'albero, si sa, hanno tutt'altro sapore!), sia per quella sensazione di avere ancora 15 anni quando il giorno dopo ne ho compiuti... vabbè, lasciamo stare!



Cake di albicocche e mandorle

150g di farina
75g di mandorle ridotte a farina più un cucchiaio a scagliette
150g di zucchero
100g di burro
2 uova
una decina di albicocche
un cucchiaio di zucchero vanigliato
9g yeast

Wash the apricots, cut them in half and corpargetele with icing sugar. Beat eggs with sugar, add melted butter, flour sifted with baking powder and almonds. Pour into a greased and floured mold, and put sull'impasto apricots and almond slivers. Bake at 180 degrees for about 45 minutes.

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Cannelloni meat

Stanno per arrivare gli studenti ed io devo preparare un pò in anticipo alcuni dei nostri piatti della "festa", i cannelloni di carne, i piatti della nostra tradizione.

Quando i miei figli ritornano a casa è il piatto che preferiscono, ricordano la loro infanzia, il calore della famiglia, lo stare tutti insieme a tavola a chiaccherare....

Ingredienti :

Ragù per il sugo
200 g di macinata di vaccina
2 salsicce
un pezzo di gambuccio di prosciutto dolce
nn pezzo di carne muscolosa o a chi non piace può utilizzare un bel pezzo di carne magra per poi farla a fette, da utilizzare per secondo
passata di pomodoro
un cucchiaio di concentrato di pomodoro
400 g. di brodo vegetale
trito di sedano, carota, cipolla
sale, pepe, qualche foglia di basilico, noce mascata cb.

Filling
400 g meat clarion
a whole piece of pork 400 g (soft, like pork), a whole piece

200 g 300 g mortadella ham sweet

200 g parmesan nutmeg salt pepper


homemade pastry flour
oe durum wheat semolina flour 9 eggs


Bechamel

1 liter of milk 3 tablespoons of flour
a piece of butter salt nutmeg
cq.

To assemble the dish

Mozzarella Cheese Butter




Procedure Mix flour with eggs, Waving vigorously, forming a ball and let it rest for half an hour in the fridge. During this time you can prepare the sauce.

If you're putting a nice piece of lean meat, you first have to tie tightly with string, salt and pepper. In a pan put oil, brown well on all parts of the meat, then add chopped celery, carrot and onion and a few seconds after the gambuccio cut into pieces, sausages, peeled and minced meat. All mixes and minces, " until you feel that you are attacking pot ....... releases More taste, and the mood of all three types of meat. " Then deglaze with a glass of wine and let evaporate cheerful flame. Then put the tomato sauce, broth plant is left to the boil, the tomato paste, salt, pepper, basil leaves, grated nutmeg, Then lower the flame and cook slowly.

should cook for about three quarters ... the meat of course, depending on its size, after about half an hour when cooked can be removed to cool, then slice.

The filling can also be prepared one day in advance so that it takes more sapore. Procediamo così: affettiamo la carne di maiale e di vaccina, mettiamole a scottarle in tutti e due i lati su di una bistecchiera. Con il tritacarne tritiamo i due tipi di carne, è bene ferlo per ben due volte, la mortadella, il prosciutto. Mettiamo il tutto in un recipiente capiente, uniamo il formaggio, la noce moscata, pepe, mescolare bene gli ingredienti, soltanto ora si sente di sapore e mettiamo il sale secondo il propio gusto. " Io avevo messo troppo prosciutto che era saporito e ho evitato di aggiungere altro sale". Si copre con la pellicola trasparente e si mette in frigorifero.

Ora si riprende la pasta la si stende, io uso la macchina imperia, si fanno delle strisce sottili fino alla penultima tacca, ripassate due volte. Si lasciano asciugare sulla spianatora, fino a che non si attaccano più e si ricavano tanti rettangoli.
Un pò alla volta vengono cotti in acqua salata, si versano in acqua fredda salata e si mettono ad asciugare su di un canavaccio formando tanti solai fino ad esaurimento di tutti i rettangoli.

Preparare la besciamella: in un pentolino antiaderente far sciogliere il pezzo di burro, unire la farina e con una spatola di legno girare velocemente in modo da sciogliere bene i grumi, poi a filo unire il latte, salare e grattugiare un pò di noce moscata. Mettere sul fuoco e portare a bollore, deve risultare abastanza liquida.


Take the mozzarella and cut to form many small stiscioline
" v and you ask the ????....... was serving my sister Silvia, who had a Store fresh pasta in Rome and supplied several restaurants , taught me that you put two pieces per side to seal the end of the cannelloni in order not to leave the flesh "


Now assemble everything. We put the filling in the rectangle of dough, the two pieces of mozzarella and rolled. We have some butter on the bottom of a plate, it fills only a slab of cannelloni, sprinkle it on top of sauce that I had previously spent togiendo all flesh.

The sauce should be fairly liquid, then sprinkle with the white sauce (not too) sprinkle with Parmesan cheese, some butter, cook in oven at 180 degrees for half an hour.

A tip
"For your convenience you can prepare in advance cannalloni, put in more floors separated by wax paper in a top plate and freeze. need arises then you take a slab of cannelloni, those who should be at the time, put themselves in another slide, you can make a quick sauce tomato sauce and a good meal is ready "

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Cuttlefish with peas

were the last weeks of May .... there was a hot muggy" above 30 degrees, the sea was flat. When so, many are caught squid and the prices drop a bit, the best time to raise finance for the coming months ..

The early morning I went to the port, the fishermen had arrived recently, the pier was full of people were lined up to buy the cuttlefish.

I also I have taken several pounds ... a bit smaller for the sauce to make them bigger .... for starters ... read alchune were enormous, the fisherman I advised use it in a stew with peas or artichokes. They

you clean them there, at sea, saccettina remove the black, the rinse water, so they remain white and can be frozen immediately and do not lose their freshness.

Yesterday I decided to do the cuttlefish with peas, taken by my country's trust. :)



It is easier to remove the skin when they are not completely thawed, then thoroughly clean intestines, eyes, beak, I also cut with scissors the suckers from the tentacles, in the end, rinsed in running water and dry a bit.

is cut into pieces not too small.
In a saucepan, place the oil, finely chopped onion, a few seconds after we join the squid into pieces and brown them well so that it releases its full flavor. When we hear that the oil "crackles" a bit ... blended with half a glass of white wine and let evaporate quickly. Dried
the wine we have made a bit of tomato sauce and a bit 'of concentrate, you add a little bit of vegetable broth, salt and pepper or red pepper to taste and allow to cook slowly,

I used to cook in the pot pressure, so in about a quarter is cooked, " careful not to spend cooking, then it becomes too soft and it is not pleasant " I join the peas and cook for another ten minutes by adding stock if they need it.

This is a simple dish of our traditions ... Ancona tasty, but in the end, do not forget the shoe with the toasted bread slices! :)