funny menu for you
Yummy bruschetta
Servings: 6 people
Time: 20 minutes
ingredients
12 slices of bread
6 ripe tomatoes
2 cloves of garlic
300 g of mozzarella
1 tablespoon of oregano
4 tablespoons olive oil
Salt q.b.
preparation:
Cut the tomatoes into cubes. Add oil, chopped garlic and salt, mix well. Cut the mozzarella slices obtaining twelve, lying on each slice of bread into mixture and a slice of mozzarella, sprinkle with oregano. Grease a baking dish, arrange the bruschetta and pass them in the oven for about 10 minutes at 200 °. Serve the bruschetta to the table piping hot.
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วันศุกร์ที่ 20 กรกฎาคม พ.ศ. 2555
vegetable bruschetta
funny menu for you
vegetable bruschetta
Servings: 4 people
Time: 35 minutes
ingredients
8 slices of bread
1 yellow pepper
1 eggplant
40 g of olive paste
3 cloves of garlic
7 tablespoons olive oil
extra virgin olive oil
Chopped parsley q.b.
Coarse salt and pepper q.b.
preparation:
Wash and thoroughly clean the eggplants, cut into slices and sprinkle with coarse salt, then leave them for half an hour to drain the liquid into a bitter colapasta.Sciacquate the slices very thin and cut into cubes.
Wash and clean the peppers, remove the stems, seeds and ribs inside, then cut into cubes like aubergines. Cook the vegetables over high heat with 5 tablespoons of extra virgin olive oil for 20 minutes with the parsley, then season with salt and pepper.
Drain on absorbent kitchen paper and place in a bowl kept warm. Grill the slices of bread, taking care not to dry out, then rub with the garlic cloves. Moisten the slices with the remaining olive oil, spread the olive paste and put the diced peppers and eggplant to cover the top and serve.
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vegetable bruschetta
Servings: 4 people
Time: 35 minutes
ingredients
8 slices of bread
1 yellow pepper
1 eggplant
40 g of olive paste
3 cloves of garlic
7 tablespoons olive oil
extra virgin olive oil
Chopped parsley q.b.
Coarse salt and pepper q.b.
preparation:
Wash and thoroughly clean the eggplants, cut into slices and sprinkle with coarse salt, then leave them for half an hour to drain the liquid into a bitter colapasta.Sciacquate the slices very thin and cut into cubes.
Wash and clean the peppers, remove the stems, seeds and ribs inside, then cut into cubes like aubergines. Cook the vegetables over high heat with 5 tablespoons of extra virgin olive oil for 20 minutes with the parsley, then season with salt and pepper.
Drain on absorbent kitchen paper and place in a bowl kept warm. Grill the slices of bread, taking care not to dry out, then rub with the garlic cloves. Moisten the slices with the remaining olive oil, spread the olive paste and put the diced peppers and eggplant to cover the top and serve.
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Pasta with salmon
funny menu for you
Pasta with salmon
Servings: 4 people
Time: 30 minutes
ingredients
500 g of dough
1 pack of salmon in brine
400 g of fresh tomatoes
100 g of onions stories
4 tablespoons extra virgin olive oil
2 bay leaves
1 bunch of parsley
Pepe q.b.
Salt q.b.
The pasta with salmon is a first rich and flavorful, perfect for lunch or dinner without the second. Delicious and simple, as a worthy companion asks a good dry white wine very cold!
preparation:
Peel the onions stories, let it dry and finely slice with extra virgin olive oil. Cut the salmon into small pieces in brine, wash and chop the parsley and bay leaf. In a pan place the salmon, onion, bay leaf, parsley, a pinch of salt and pepper and heat for about ten minutes, season and leave to cook these ingredients.
Meanwhile, wash, peel and remove the seeds from tomatoes, then pass them in the blender or sieve. Add the tomatoes to other ingredients in the pan and turn up the heat so the sauce will shrink a little. ' Cook the pasta in salted water until al dente and drain, then join it to the sauce and serve hot.
measures:
For this type of sauce are very recommended butterflies as the type of pasta, or in any case a fine paste, not too elaborate.
Ideas and variations:
If you wish to serve the pasta with salmon as a main dish, you can use two packs of salmon in a natural way to get a good intake of protein.
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Pasta with salmon
Servings: 4 people
Time: 30 minutes
ingredients
500 g of dough
1 pack of salmon in brine
400 g of fresh tomatoes
100 g of onions stories
4 tablespoons extra virgin olive oil
2 bay leaves
1 bunch of parsley
Pepe q.b.
Salt q.b.
The pasta with salmon is a first rich and flavorful, perfect for lunch or dinner without the second. Delicious and simple, as a worthy companion asks a good dry white wine very cold!
preparation:
Peel the onions stories, let it dry and finely slice with extra virgin olive oil. Cut the salmon into small pieces in brine, wash and chop the parsley and bay leaf. In a pan place the salmon, onion, bay leaf, parsley, a pinch of salt and pepper and heat for about ten minutes, season and leave to cook these ingredients.
Meanwhile, wash, peel and remove the seeds from tomatoes, then pass them in the blender or sieve. Add the tomatoes to other ingredients in the pan and turn up the heat so the sauce will shrink a little. ' Cook the pasta in salted water until al dente and drain, then join it to the sauce and serve hot.
measures:
For this type of sauce are very recommended butterflies as the type of pasta, or in any case a fine paste, not too elaborate.
Ideas and variations:
If you wish to serve the pasta with salmon as a main dish, you can use two packs of salmon in a natural way to get a good intake of protein.
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Rice salad fantasy
funny menu for you
Rice salad fantasy
Servings: 4 people
Time: 40 minutes
ingredients
300 g of rice salad
100 g of fresh or frozen peas
4 frankfurters
180 g of tuna in oil
100 g of tomatoes
125 g of mozzarella
80 g pitted black olives
80 g of pickled gherkins
100 g of corn oil
extra virgin olive q.b.
Chives q.b.
Salt q.b.
Great classic Italian cooking, the rice salad never fails on the tables of our summers. Fresh, colorful and great for the imagination indulge in the kitchen, can be prepared with a variety of ingredients to make a complete meal every time.
preparation:
Boil the rice and peas together in salted water.
In the meantime, the sausages, cut into small pieces, tomatoes and mozzarella cheese, drained tuna, cucumbers and corn and chopped chives. When rice and peas are cooked, let cool in a bowl. Then add all other ingredients, stir and season with a little olive oil, a pinch of salt and chives. Let stand in refrigerator for at least an hour before serving.
measures:
Make sure the rice is al dente and use only the quality of salad, so that the grains remain well separated from each other.
Ideas and variations:
If you want to give an exotic touch to your salad, you can use basmati rice or wild rice. As for other ingredients, however, give vent to your pure creativity: can add peppers, eggplant, zucchini and cheese to taste.
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Rice salad fantasy
Servings: 4 people
Time: 40 minutes
ingredients
300 g of rice salad
100 g of fresh or frozen peas
4 frankfurters
180 g of tuna in oil
100 g of tomatoes
125 g of mozzarella
80 g pitted black olives
80 g of pickled gherkins
100 g of corn oil
extra virgin olive q.b.
Chives q.b.
Salt q.b.
Great classic Italian cooking, the rice salad never fails on the tables of our summers. Fresh, colorful and great for the imagination indulge in the kitchen, can be prepared with a variety of ingredients to make a complete meal every time.
preparation:
Boil the rice and peas together in salted water.
In the meantime, the sausages, cut into small pieces, tomatoes and mozzarella cheese, drained tuna, cucumbers and corn and chopped chives. When rice and peas are cooked, let cool in a bowl. Then add all other ingredients, stir and season with a little olive oil, a pinch of salt and chives. Let stand in refrigerator for at least an hour before serving.
measures:
Make sure the rice is al dente and use only the quality of salad, so that the grains remain well separated from each other.
Ideas and variations:
If you want to give an exotic touch to your salad, you can use basmati rice or wild rice. As for other ingredients, however, give vent to your pure creativity: can add peppers, eggplant, zucchini and cheese to taste.
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Baked Rice (Riso al forno)
funny menu for you
Baked Rice
Servings: 8 people
Time: 80 minutes
ingredients
500 g of rice semifino
4 peppers
500 g of tuna in oil
9 anchovy fillets
2 tablespoons salted capers
4 eggs
Parsley q.b.
Butter q.b.
Extra virgin olive q.b.
Salt q.b. Pepe q.b.
Here is a recipe that features rice, suitable as a first, as an appetizer for a buffet and also convenient to take to a picnic because it's good cold too!
preparation:
After washing the peppers have them roast with the grill, then put them in a paper bag and let cool. Rinse the capers well by removing all the salt.
Clean the peppers spellandoli and then removing the stems, seeds and white filaments. Cut them into squares and transfer them in a colander.
Boil the rice. Drain and let cool until al dente. Put them into a large bowl where you will add the peppers, a tablespoon of chopped parsley, tuna, drained and chopped coarsely chopped anchovies and beaten eggs. Add salt and pepper and mix thoroughly.
Butter a baking dish and pour dental rice. Cook for about 30 minutes in a preheated oven at 180 ° C.
measures:
When you put the rice in the pan compattatelo well with a spoon or pressing against the pan on the table.
Ideas and variations:
The baked rice is also excellent with the zucchini: grate very fine and add to cooked rice, require no precooking. Coarsely chopped pitted black olives and incorporate into the mixture, will add a great flavor and color.
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Baked Rice
Servings: 8 people
Time: 80 minutes
ingredients
500 g of rice semifino
4 peppers
500 g of tuna in oil
9 anchovy fillets
2 tablespoons salted capers
4 eggs
Parsley q.b.
Butter q.b.
Extra virgin olive q.b.
Salt q.b. Pepe q.b.
Here is a recipe that features rice, suitable as a first, as an appetizer for a buffet and also convenient to take to a picnic because it's good cold too!
preparation:
After washing the peppers have them roast with the grill, then put them in a paper bag and let cool. Rinse the capers well by removing all the salt.
Clean the peppers spellandoli and then removing the stems, seeds and white filaments. Cut them into squares and transfer them in a colander.
Boil the rice. Drain and let cool until al dente. Put them into a large bowl where you will add the peppers, a tablespoon of chopped parsley, tuna, drained and chopped coarsely chopped anchovies and beaten eggs. Add salt and pepper and mix thoroughly.
Butter a baking dish and pour dental rice. Cook for about 30 minutes in a preheated oven at 180 ° C.
measures:
When you put the rice in the pan compattatelo well with a spoon or pressing against the pan on the table.
Ideas and variations:
The baked rice is also excellent with the zucchini: grate very fine and add to cooked rice, require no precooking. Coarsely chopped pitted black olives and incorporate into the mixture, will add a great flavor and color.
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Goulash soup
funny menu for you
Servings: 4 people
Time: 60 minutes
ingredients
500 g of beef stew
100 ml of tomato sauce
1 liter of vegetable stock
2 carrots
2 potatoes
1 onion
1 tablespoon paprika
1 glass of red wine
50 ml extra virgin olive oil
Flour q.b.
Salt q.b.
The goulash soup is a Hungarian dish par excellence. It is very easy to prepare. By following this recipe you can enjoy an excellent second characteristic of European cuisine.
preparation:
Let soften the onion in the oil cut very fine. Meanwhile floured pieces of beef. When the onion is golden add the beef and let it cook a few minutes. Add red wine to soften and cook to flavor the meat. Add half the broth and continue cooking over high heat for about 5 minutes making sure it does not dry too.
Cut the vegetables into small cubes and add them to the meat along with tomato sauce and paprika. Mix the salt and all, then cover with a lid to continue doing the cooking over low heat. Add the stock gradually and cook for another 30 minutes in this way. When the meat is cooked, serve in bowls of clay to keep the heat of the dish.
measures
In preparing the fried onion, olive oil, add half a glass of water so that burn and wilt without altering its taste.
Ideas and variations
Some versions of goulash with vegetables already joined a rib of celery and 2 peppers and a teaspoon of cumin to give a more spicy taste. Adding these ingredients have a recipe even more delicious and tasty.
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Servings: 4 people
Time: 60 minutes
ingredients
500 g of beef stew
100 ml of tomato sauce
1 liter of vegetable stock
2 carrots
2 potatoes
1 onion
1 tablespoon paprika
1 glass of red wine
50 ml extra virgin olive oil
Flour q.b.
Salt q.b.
The goulash soup is a Hungarian dish par excellence. It is very easy to prepare. By following this recipe you can enjoy an excellent second characteristic of European cuisine.
preparation:
Let soften the onion in the oil cut very fine. Meanwhile floured pieces of beef. When the onion is golden add the beef and let it cook a few minutes. Add red wine to soften and cook to flavor the meat. Add half the broth and continue cooking over high heat for about 5 minutes making sure it does not dry too.
Cut the vegetables into small cubes and add them to the meat along with tomato sauce and paprika. Mix the salt and all, then cover with a lid to continue doing the cooking over low heat. Add the stock gradually and cook for another 30 minutes in this way. When the meat is cooked, serve in bowls of clay to keep the heat of the dish.
measures
In preparing the fried onion, olive oil, add half a glass of water so that burn and wilt without altering its taste.
Ideas and variations
Some versions of goulash with vegetables already joined a rib of celery and 2 peppers and a teaspoon of cumin to give a more spicy taste. Adding these ingredients have a recipe even more delicious and tasty.
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Cannelloni meat
funny menu for you
Cannelloni meat
Servings: 4 people
Time: 90 minutes
ingredients
8 squares of fresh pasta
200 g of ground beef
200 g of sausage
4 eggs
Parmigiano q.b.
500 g of peeled tomatoes
4 leaves of sage
1 sprig of rosemary, basil q.b.
1 onion 1 clove of garlic and ½
2 tablespoons heavy cream
1 tablespoon of flour
½ cup white wine
Extra virgin olive q.b.
Salt q.b.
Pepe q.b.
First traditional Italian dish much loved. Rich and flavorful, is ideal for a Sunday lunch at home.
preparation:
Mince the garlic and onion, let them brown with a little 'oil and add the chopped meat and so grainy sausage. Mix well and fry the meat. Season with salt and pepper and add the sage and rosemary, chopped. Pour the white wine. When this has evaporated, add the cream, flour and mix well. Cook for about 10 minutes then leave to cool.
Cook the pasta squares in boiling salted water. Drain and let cool on a stretched canvas.
Once the stuffing is cold, add 50 grams of grated Parmesan cheese and eggs, mix well together and used this compound to fill the squares of pasta. Roll them on themselves and arrange in a baking dish that you first anointed with oil.
Prepare the sauce by fry the remaining chopped onion with a little 'oil. Then add the tomatoes, salt and cook for about 15 minutes. Finally add the coarsely chopped basil and pour the sauce over the cannelloni with meat. Sprinkle with Parmesan cheese and bake in a preheated oven at 200 ° C for 15-20 minutes.
measures:
In order not to break you should drain the pasta with a slotted spoon.
The tomato sauce should not be liquid, in the case it was prolungatene cooking.
Ideas and variations:
You can add cubes of stringy cheese in the filling or for a complete meal, add some vegetables too, such as peas or carrots cut in small cubes.
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Cannelloni meat
Servings: 4 people
Time: 90 minutes
ingredients
8 squares of fresh pasta
200 g of ground beef
200 g of sausage
4 eggs
Parmigiano q.b.
500 g of peeled tomatoes
4 leaves of sage
1 sprig of rosemary, basil q.b.
1 onion 1 clove of garlic and ½
2 tablespoons heavy cream
1 tablespoon of flour
½ cup white wine
Extra virgin olive q.b.
Salt q.b.
Pepe q.b.
First traditional Italian dish much loved. Rich and flavorful, is ideal for a Sunday lunch at home.
preparation:
Mince the garlic and onion, let them brown with a little 'oil and add the chopped meat and so grainy sausage. Mix well and fry the meat. Season with salt and pepper and add the sage and rosemary, chopped. Pour the white wine. When this has evaporated, add the cream, flour and mix well. Cook for about 10 minutes then leave to cool.
Cook the pasta squares in boiling salted water. Drain and let cool on a stretched canvas.
Once the stuffing is cold, add 50 grams of grated Parmesan cheese and eggs, mix well together and used this compound to fill the squares of pasta. Roll them on themselves and arrange in a baking dish that you first anointed with oil.
Prepare the sauce by fry the remaining chopped onion with a little 'oil. Then add the tomatoes, salt and cook for about 15 minutes. Finally add the coarsely chopped basil and pour the sauce over the cannelloni with meat. Sprinkle with Parmesan cheese and bake in a preheated oven at 200 ° C for 15-20 minutes.
measures:
In order not to break you should drain the pasta with a slotted spoon.
The tomato sauce should not be liquid, in the case it was prolungatene cooking.
Ideas and variations:
You can add cubes of stringy cheese in the filling or for a complete meal, add some vegetables too, such as peas or carrots cut in small cubes.
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