I could start this post by saying that I’m bringing a lighter recipe to make up for the excesses of Easter … something between a salad or a soup. But it’s not the case! In fact it’s precisely and exactly the opposite!
And why not? I thought and found no plausible reason for not sharing this delight with all of you that on that side of the computer are great foodies as myself!
Indulgent? Affirmative Creamy? Check! Delicious? Yeeeeaaas! Dear Spring: Thank you for the long and discreet sweaters !
SERVES: 4 TIME: 60MIN
Ingredients: Dough: 100g of wheat flour
1 whole egg
Sauce: 1 Sausage
1 cup of chopped White Mushrooms
1/2 chopped onion
1 Parsley branch chopped
100g of cottage cheese
2 tbsp of Olive Oil
Salt and pepper
1 egg yolk per ravioli
1 tbsp of butter
Preparation: Dough: Weigh the flour and put it in a surface to knead: stone or wood preference.
Make a well in the center and place the egg in it. With the aid of a fork, and circular movements, start incorporating the flour and the egg. When you get a wet sandy texture, begin kneading it by hand.
Knead until you feel the dough begins to acquire some elasticity. Form a ball and wrap it with cling film. Let it stand in the refrigerator for at least 1/2 hour.
After this time, roll the dough with the help of a pasta machine.
Pass it in slot 1 until it is fully uniform and smooth.
Then move to slot 5. Roll out the dough until you get a thin sheet and place it on a surface with some flour.
Filling: In a skillet add the olive oil, garlic, chopped mushrooms and onions and let them gain some color. Add the meat of the sausage and stir. Season with salt and pepper and remove from heat.
Place the preparation a bowl, add the cheese and mince everything (you may leave more or less texture as you prefer). Add the chopped parsley and leave it to cool.
Put salted water to boil to cook the raviolis.
On the dough sheet, place a few portions of the stuffing. Make a dimple in the center and place the egg yolk on it.
Place another sheet of dough on top and with the help of the fingers remove the air bags where the filling is. Press both dough sheets to glue the together. Cut with a cup or bowl and cook the raviolis for 2 or 3 minutes.
While cooking them, put the butter to melt in a pan and fry the sage leaves. Add the raviolis with some of the cooking water and let them gain flavor for a few moments.
Two years ago, I was given a small bush of chillis, who had a reputation despite it’s minimal size of being little bastards. The bush grew from one to five feet. Every year it loads with small but powerful spicy bags, so unpalatable that they cure sinusitis and rhinitis, so unbearable that I hardly use more than one in a meal for two.
I often make this chilli jam, but I don’t like it very hot, so I can enjoy all the flavours of the food . Anyway this jam recipe is quite moderate and may became more spicy, just by adding more chillis. This sauce serves to flavor or marinate various dishes: burgers, chicken wings, steaks … whatever you want.
SERVE: 2 PEOPLE TIME: 60MIN
3 red peppers
3 tbsp of chillis
3 cloves garlic
Zest of 2 lemons
1 tbsp of salt
2 and 1/2 cups of sugar
1/2 cup of water
1/2 cup of vinegar
1 kg of chicken wings
2 rosemary stalks
1 tbsp of paprika
1/2 tbsp of saffron
1 clove garlic
1 tbsp of coarse salt
1 tbsp of oil
In a robot or grinder, place the peppers, the chillis, garlic and the zest of the lemons and grind to a paste.
Place the paste in a pan and add the vinegar, salt and sugar. Turn on the heat and simmer until the liquid reduces to half. Place the jelly in an airtight bottle (no need to store in the refrigerator).
Cut the wings in half, and marine them with the remaining ingredients, with at least 3 hours in advance (or overnight if you like).
Place the wings in a preheated oven (200 ° C) for 40 minutes, turning them in the middle.
Remove the wings and serve them with the jam.
Making a good roasted chicken has a lot to say … It’s true! Chicken is a cheap meat, but it’s undoubtedly one of the most appreciated meat worldwide! There are millions of recipes with chicken and I bet each of one that enjoys a good roast, have that special recipe that is always better than others …
I don’t dispense a good roasted chicken … I love the flavor of the vegetables and the crunchy skin. But there are tricks, you know ??
This recipe for roasted chicken is different because the spices are all inserted between the skin and the meat … great isn’t it!
2 cloves of garlic
2 tbsp Butter
Salt and pepper
1 tbsp Oil
Zest of 1 lemon
Aromatic herbs to taste: I used thyme, parsley, basil, bay leaves and rosemary
In a bowl place the softened butter.
Chop the herbs finely and add them to the butter, lemon zest, salt and pepper and the finely chopped garlic. Mix well.
Place your fingers between the chicken skin and the meat. Start at the chest (it’s easier). Keep inserting your fingers and arranging space (carefully so that the skin does not tear).
Take portions of butter and put it in these spaces.
Put some butter in the cavity of the chicken.
Drizzle the chicken with a little olive oil and season with salt and pepper. Massage.
Take it to a preheated oven (200C) for 60-80 minutes (depending on it’s size).
Let it stand about 15 minutes before serving.
Serve with roasted vegetables.
2 Chicken Breasts
1 Onion (cutted into cubes)
1 Tin of Soy Sprouts
White Mushrooms 100g
1 Bunch of Coriander
1 Carrot on Sticks
1 tbsp Oil
2 tbsp Oyster Sauce
2 tbsp of Soy Sauce
1 tbsp Sugar
1 tbsp Vinegar
2 cloves of minced garlic
Heat a pot of water with salt .
Heat the wok with the oil .
Cut the chicken breasts into cubes and saute them .
Add the carrot sticks , the onions and the sliced mushrooms .
Add the garlic , the diced courgette and the soy sprouts . Cook about 2 minutes .
In a bowl combine the soy sauce, oyster sauce , vinegar and sugar. Stir until the sugar dissolves and add to the wok . Stir and cook about 2 minutes .
These minutes are perfect to cook the noodles. When the water boils, turn off the heat, add the noodles and cover for 1 minute .
Drain them and rinse through cold water to stop the cooking .
Add the noodles to the wok and stir .
Serve immediately with chopped coriander .
Comfort and warm food … perfect for autumn days. For those who haven’t tried dehydrated mushrooms, you must try them. Have lots of flavor and a depth that you won’t find in the fresh ones. The porcini are lovely … a earthy taste, almost woody. The infusion used to rehydrate keeps all your flavour … what better way to use then a risotto!
TIME: 40 min SERVES: 2
Arborio Rice 200G
1 Cup of Chopped White Mushrooms
1 bag of Porcini Mushrooms
1 Chopped Onion
1 White Wine Glass
1 Clove of Garlic
Salt and pepper qs
2 tbsp Olive Oil
2 tbsp Butter
Prepare the dried mushrooms as directed on the package. Reserve the water used to rehydrate them, but remember to strain it.
Cut the bacon into cubes, chop the onion and garlic and laminate the mushrooms. Reserve.
In a frying pan heat the olive oil with 1 tbsp of butter and add the bacon until it browns. Saute the chopped onion and garlic. Just until they’re transparent.
Add the rice and let it soak the sauté for 1 minute. Shake the pan occasionally. Add the white wine and stir the pan (don’t use a wooden spoon to stir the risotto, stir the pan).
Whenever the risotto starts to dry add some of the juice from the mushrooms to the skillet and stir. The rice cooking time should be approximately 13 minutes, but try it until the grain texture is”al-dente”. Rectify the seasoning with salt and pepper whenever necessary. If the broth is insufficient add some hot water.
Halfway through cooking add the white mushrooms.
When it’s cooked add the remaining butter , some grated parmesan and gently stir. Let stand 2 minutes before serving.