Tag Archives: easy

Tubes with squids

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This dish is proof that shows that often the simplest things are the most tasty.
It is a typical dish of the Amalfi Coast, more precisely of Positano.

tubetti ai totani

Ingredients for 4 people:
320 g of tubes of Gragnano
500 g fresh squids (caught by my fishermen friends in Praiano)
a clove of garlic
extra virgin olive oil
10 Vesuvian ripe tomatoes
parsley
salt

Clean the squid and cut into cubes.
In a pan fry the garlic with the olive oil, then add the squid and cover with a lid.
After a few minutes add the tomatoes . Cook until the squid are tender; crush the tomatoes.
In the meantime cook the tubes in salted water, drain al dente and add to the sauce.
Finish cooking in the pan. Add a little ‘oil and chopped parsley.

totano

Amico pescatore appena rientrato dalla pesca.

praiano

Cabbage, Potato, and Black Garbanzo Bean Soup

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A great recipe for healthy eating and to prepare ourself for the cold nights ahead: Cabbage, Potato, and Black Garbanzo Bean Soup!

minestra di verza

Ingredients for 4 people:
500 g cabbage
500 g potatoes
200 g black garbanzo bean
celery
1/2 onion
extra virgin olive oil
4 slices whole wheat bread
salt
pepper

First, put the  black garbanzo bean in a large bowl with cold water and bicarbonate (3 g per liter) and leave for at least 12 hours. Rinse and put them  in a pot with water and cook slowly until they are tender.

In another pot , put the thinly sliced ​​onion and brown it with a little oil.
Add the cabbage and celery cut into small pieces and then dried for a few minutes on medium-low heat .
Add vegetable broth or water ,  black garbanzo bean,  and peeled  potatoes cut into cubes and salt.

Bring to a boil , adding more broth or water if necessary : it will not be too tight , since then the bread will absorb the liquid.
Adjust salt.
In a pan put a little olive oil and toast on both sides 4 slices of bread.
Place a slice of bread in the center of each bowl and pour a nice ladle of soup. Complete with olive oil , and freshly ground black pepper.

Guacamole

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Guacamole is a sauce of Mexican origin.
Main ingredient is the avocado.

avocado
ingredients:
1 ripe avocado
1/2 fresh onion Tropea
1/2 tomato red hard
50 ml extra virgin olive oil
juice of half a lime
a few leaves of fresh corriandolo
salt and pepper to taste
preparation:
Finely chop the onion.
Blanch the tomatoes for 10 seconds, peel it, remove the seeds and cut into small cubes regularly.
Cut the avocado in half by turning the knife around the pit.

guacamole
Remove the pit and with a spoon remove the pulp.
Mash the pulp with a fork until you get a creamy consistency.
Add remaining ingredients, mix and store in a tightly closed container in the refrigerator to avoid possible oxidation.

Crema inglese

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The custard can be the basis for many desserts such as some bavarian cake, but can also be used as a sauce to accompany cakes or biscuits.

The custard is similar to a custard but does not contain flour and baking must not exceed 82/84 ° C, otherwise the cream straccerebbe.

Following this video, you will get a custard without difficulties!

Cefalo, porri, nocciole

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Un’altra ricetta con il cefalo, pesce che a mio avviso dovrebbe essere più considerato, vista la bontà delle sue carni, ed è presente in abbondanza in tutti i mari, quindi anche economico rispetto a tante altre varietà.Cefalo porro noccioleIngredienti per 4 persone:
4 cefali da 350 g l’uno
4 porri
25 g nocciole sgusciate
olio extravergine d’oliva
aceto balsamico di Modena igp Giusti
maggiorana fresca
sale
 Pulire i cefali, poi sfilettarli ed eliminare tutte le piccole spine rimanenti con una pinzetta. Appoggiare i filetti di cefalo in un vassoio e condirli con olio extravergine, lamelle d’aglio e maggiorana. Pulire i porri eliminando il primo strato; utilizzare la parte bianca più tenera tagliandoli a losanga per ottenere almeno 16 trancetti della lunghezza di 5/6 cm. Disporli in padella con un po’ d’olio, salare e farli rosolare delicatamente, poi aggiungere  un po’ di acqua o meglio brodo vegetale per completare la cottura. In una padella antiaderente calda, cuocere i filetti di cefalo. Basteranno pochi minuti per ambo i lati. Salare. Disporre i porri in 4 piatti; cospargere le nocciole schiacciate grossolanamente e adagiare soprai filetti di cefalo. Completare con qualche goccia nel piatto di aceto balsamico di Modena igp Giusti.

Torta di mele e yogurt

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Questa torta l’abbiamo mangiata a casa di Mauro e Mayte pochi giorni fa. Senza burro, poco zucchero,….ottima e sana,… provare per credere! torta mele

Ingredienti:
250 g farina di kamut
150 g zucchero
125 g yogurt
3 uova 3 mele golden
1/2 bustina di lievito
limone
vanillina
un pizzico di sale
poco zucchero a velo

In una bowl mescolare uova, yogurt e zucchero. Aggiungere la farina, il lievito setacciato, la scorza del limone grattugiata, la vanillina e un pizzico di sale. Versare il composto in una tortiera a cerniera dal diametro di 28 cm, imburrata e infarinata. Pelare le mele e tagliarle a fettine sottile e infilarle nell’impasto. Spolverare con un po di zucchero semolato. Cuocere in forno già riscaldato a temperatura di 180° C per 55 minuti circa. Lasciare raffreddare, spolverare con zucchero a velo e servire!