MariRecipes » Pasta/Rice/Bread

Ricotta’s Buns

MariRecipes — Thu, 17 Nov 2011 13:22:10 +0000

when I miss too much the Brazilian’s “paes de queijo“ , I prepare these ones…:)) is not the same thing, for sure, but I satisfy the urge to eat bread + cheese …:) In the photo a doubled the recipe … for about 12 buns:

. 400 g flour 00

. 100 g of semola flour

. 25 g of fresh yeast (or 7 g of dry yeast)

. 2 teaspoons of sugar

. 2 teaspoons of salt

. 250 g fresh ricotta cheese mashed with a fork

. 3 tablespoons of grated ricotta

. water warm enough to dissolve the yeast and knead the bread

Sift flour into a bowl. In a small bowl mix a little warm water, the sugar and yeast and leave covered with a cloth for 10 minutes.Mix the flour with the yeast preparation mixing with your fingers or a spoon. Add the ricottas cheese and salt, mix well, adding 1 tablespoon of warm water at a time, until all the flour is incorporated. Knead well for about 5 minutes, let stand covered with a cloth for 1 hour. After this mix again for 5 minutes, make a roll with the dough and cut into 12 pieces. Shape the buns and place them on baking sheet lined with paper. Let them rest one more hour or so. They must have grown a little bit … With a pastry brush, brush olive oil over the buns and get them to bake in hot oven at 180 ° C (preferably ventilated) to about 20, 25 minutes, until they are golden… They suit well to salami, hams …: P

Zucchini’s Cream Soup

MariRecipes — Tue, 11 Oct 2011 12:24:40 +0000

The temperature begins to collapse and that means that’s the time for comfort food, that feeds you, makes you satisfied and doesn’t make you spend too much time to prepare or eat …:))

. 1 small onion, chopped

. 2 grated carrots in large grating

. 1 clove of garlic

. 5 green zucchini, grated in the large grating (do not use the middle part of them)

. 2 small potatoes diced

. 1 tablespoon extra virgin olive oil

. salt

Heat the olive oil in a deep pan. Brown the onion,garlic and carrots. Add the zucchini and potatoes, stir well to taste. Pour warm water just to lightly coat the zucchini (do not overdo the water so the soup does not become too liquid) and salt. Cook on low heat for 15-20 minutes, until vegetables are “loose“. Reduce to a cream with the immersion blender. Serve hot or warm with grated Grana Padano cheese or grated Parmesan cheese (exceed if you want) . It’s pretty good also with croutons …:))

Vermicelli with Fresh Mushrooms and Praga Ham

MariRecipes — Sat, 10 Sep 2011 09:53:54 +0000

for 4 persons:

. 400 g of vermicelli dried pasta

. 350 g fresh mushrooms, cleaned and thinly sliced (to clean them, remove the peel with a little knife and wash quickly with cold water, drain and slice)

. 2 slices of Praga ham (cut into sticks)

. 100 ml fresh cream

. 1 clove of garlic

. 1 /2 glass of white wine

. salt

. thyme, basil

. pepper if you like

. 2 tablespoons extra virgin olive oil

In a wok, heat 1 tablespoon of oil and fry until golden the sticks of Praga ham. Brown them and pick them up, making them dry with kitchen paper. Heat another tablespoon of oil, brown 1 clove of garlic, and add the mushrooms. Cook them for about 12 minutes, until they lose their water. Add 1 / 2 glass of white wine let it evaporate, and cook for another 15 minutes, adding salt, thyme, pepper and a little warm water at a time if needed. Meanwhile, boil water in a large pot for cooking the pasta. Cook the vermicelli pasta (about 10 minutes) and when they are almost cooked, add the cream to the mushrooms and also the ham sticks. Drain the pasta and add it to the prepared dressing, stirring well to mix everything … serve at once …: P

Focaccia

MariRecipes — Fri, 02 Sep 2011 12:33:30 +0000

Focaccia with Cherry Tomatoes

MariRecipes — Sun, 21 Aug 2011 08:52:15 +0000

This is one of the many recipes you can find of the Ligurian focaccia … I made it also adding cherry tomatoes, which are very sweet and delicate … but you can use onions, black olives, or nothing, the only flat bread is delicious. ..

. 400 g of wheat flour

. 20 g of dry yeast

. 1 / 2 glass of warm milk to dissolve the yeast

. 1 / 3 glass of extra virgin olive oil

. 2 teaspoons of salt

. 2 medium potatoes, cooked and mashed . (Keep aside the cooking water, you will need it for the dough)

Dissolve yeast in warm milk (if you want you can add 2 teaspoons of sugar). Slowly stir in the sifted flour, stir in the potatoes, salt, olive oil and knead, adding warm water (the water you set aside after cooking the potatoes) if needed. I added a little semolina flour to give consistency to knead the dough. Make a ball and let the dough rest covered by a cotton cloth for about 45 minutes – 1 hour. After this time, roll the dough into a large baking sheet greased with olive oil or covered with baking paper and leave to stand another hour. Afterwards make small holes with the fingertips, sprinkle with olive oil (I brushed the oil … the recipes say to use 2 / 3 cup of olive oil over it … I tried to make it a little ”lighter”) and sprinkle with coarse salt. (Even better if you use the fleur de sel, which is more aromatic). (If you use the cherry tomatoes cut them in halves and leave to drain its water for a few hours before using them … I cut them just after making the dough and let them drain well, so they do not release water to the dough, while baking). Bring to bake in hot oven at 200 degrees for about 20 minutes, until golden and beautiful …. even better if you cook in a convection oven …it is delicious warm, but the one without tomatoes is also good the next day …: P

Potatoes’ Buns

MariRecipes — Thu, 02 Jun 2011 14:14:20 +0000

These buns are soft, very delicate for a snack or as an appetizer … you need:

. 500g of all purpose flour
.300 g of peeled potatoes, boiled in lightly salted water, crushed (keep aside the cooking water to prepare the dough)
. 2 teaspoons dry yeast bread
. 1.5 teaspoon salt
. 15 - 20g of sugar
. 45g of soft butter
. 1 whole egg
. 240 ml of warm water (preferably using the cooking water of potatoes … if you are using last supper remaining potatoes, you can use warm water)
Mash the potatoes with a fork or potato masher, leaving no lumps. Put the flour (sifted if possible) on the work surface, dissolve the yeast with the sugar in a little water. Add baking powder to flour, mix it with the fingertips, add the mashed potatoes, egg, softened butter and continue stirring, adding water little by little. Do it so the dough absorbs the flour little by little. Knead well for about 10 minutes. Cover with a cotton cloth and let stand about 1 hour. Passed this time work the dough a little bit and divide it into pieces of 50 g or100 g (according to your taste). Place them on a baking sheet lined with paper, mash slightly with your hand and sprinkle a little sifted flour. Let stand another 45 minutes. When they rise again bake them in a preheated oven at 180 degrees (preferably fan) for about 15 to 20 minutes. They are great with Praga ham and cheese like Emmental …: P

Carrots, Potatoes and Spinach Creamy Soup

MariRecipes — Fri, 13 May 2011 14:58:17 +0000

I recently made a connection at Lisbon airport, and before taking the next plane I walked a little … it was a cold evening and I felt like having a soup before tackling those meals served in the air …:) I found in the Harrods café a creamy soup that completely satisfied my needs at that moment… it was a cream of vegetables with spinach leaves, very delicate and tasty … this was an attempt to reproduce it … (I think there was even the pumpkin…)

Ingredients:

. 1 small onion, chopped

. 1 clove garlic, minced

. 2 ripe tomatoes peeled, without seeds , diced

. 3 large carrots cut into chunks

. 4 potatoes cut into cubes

. thyme leaves

. a score of fresh spinach leaves

. 1 tablespoon olive oil

In a deep pan heat the olive oil, add onion and garlic, leaving them brown a little. Add the diced tomatoes. Cook for 3 minutes, add potatoes and carrots and mix well, cooking for another 5 minutes.Add hot water, salt and thyme. Reduce heat to low and cook slowly for about 30 minutes. Blend all freshly cooked vegetables and bring back the pan to the fire, adding the spinach leaves, teared by hand (do not use the knife). Boil for 5 minutes and turn off the heat, let cool slightly before serving with toasted bread or grated parmigiano cheese

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Green Asparagus Risotto

MariRecipes — Fri, 06 May 2011 13:33:46 +0000

After a long (too long …) and gloomy winter spring has finally arrived … and with it the asparagus … here there are of various types and colors, Bassano white asparagus, green, and light purple … here we uso to eat them just warm with boiled eggs and it’s a nourishing and light meal at the same time …. to make this risotto, you need: (for 3 persons):

- 250 g of rice vialone nano

- 350 g of green asparagus

- 1 liter of boiling broth (I used also the “asparagus discard” – the more fibrous stalk of the asparagus to flavor the broth) – see the recipe for the broth in the risotto with pumpkin and zucchini.

- 1 clove of garlic

- Salt and pepper, if desired

- Grana Padano cheese to cream the risotto and chopped fine leaves for garnishing

Bring the broth to a boil, adding the discards of the asparagus ( the fibrous part of the stalk). Turn to cook the asparagus – if you have a special pan cook them right straight binded together with a kitchen string, with water only up to half of the pan. If you do not have the pot you can cook them cut in halves and cook the hardest part first and then adding the most tender (about 5 + 3 minutes), make sure they are cooked but not undone … cut the asparagus into cubes and set aside. Heat a wok, add a little extra virgin olive oil and brown the garlic. Skip the rice over high heat for a few minutes, add asparagus (you can leave aside the flowers to add at the end of the rice cooking), cook for a few minutes and add the boiling broth, little by little … cook for about 12, … 14 minutes, taste to check if it’s cooked al dente, turn off the heat and add the grana padano cheese to thicken, stirring vigorously. Divide on plates and garnish with fine strips of grana padano … (these will melt with the heat of the rice …):))

Roman Gnocchi

MariRecipes — Wed, 05 Jan 2011 19:52:57 +0000

This is one of my favourites…it’s light, delicate and very tasty….you can prepare it previouly or ever freeze them…I used to prepare them cutting the little discs with a pastry cutter but a friend of mine who is more experient and clever than me thought me that’s possible to make a cilinder of the mixture, wrap it with the baking paper and after cut it into discs…much more simple and you don’t miss anything of the precious mixture…:) for 4-6:

- 1 liter of milk

- 250 g of semolina

- 60 g of butter

- 2 egg yolks

- salt (2 teaspoons or more, taste it as you like it)

- 60 g of grated parmigiano or grana padano.

In a large pan bring to boil the whole milk. When it starts boiling add the semolina, making it fall down in the pan like rain. Mix continuously with a wooden spoon and reduce the fire. When it starts detaching from the bottom of the pan interior, it must be cooked. Turn off the heat, add the butter and the egg yolks, mixing until it’s well amalgamated. Pour the mix in a large baking pan or on the table marmour and let it cool. Divide the mix into 2 parts. Roll the first part, turning it over and over to form a cilinder of at about 5 cm of diameter and wrap it with the baking paper. Repeat with the other part and let them refrigerate for 1 hour. Take off the paper and cut the gnocchi discs disposing them in a buttered baking pan, side by side or lightly superposing them. Distribute a little amount of butter and the grated parmigiano or grana padano. Bake in the pre heated oven (180°) for 20-25 minutes until beautifully golden….;))

Radicchio’s Risotto with Grana Padano Cheese

MariRecipes — Mon, 08 Nov 2010 16:28:19 +0000

This is a great autumn risotto, with a great colour and inviting taste…Ingredients:

. 240 g of vialone nano rice

. 1 radicchio: wash the single leaves and cut into fine slices

. 1 clove of garlic

. 2 tbsp of olive oil

. 4 tbsp (or more) of grated grana padano cheese (if you just can’t find it, use parmigiano reggiano instead….the grana padano is more delicate although…)

. 1 liter of vegetable or meat broth (see pumpkin and zucchini’s risotto)

Bring to boil the broth. In a wok heat the olive oil, and golden the clove of garlic. Pick the garlic off the wok and add the radicchio, cooking it a little until it starts to fade. Add the rice and toast it for 1 or 2 minutes. Start adding the boiling broth, one ladle at a time, until completelly cooked (13-14 minutes). Take it from heat and add the grated grana, mixing with energy. Serve adding more grated grana if you want….