Tag: cuisine

Recipe Tomatoes au gratin in Tuscany – Italian Cuisine

Ingredients

60 g Tuscan pecorino
60 g breadcrumbs
30 g chopped parsley
6 pcs ripe ribbed tomatoes
1 pc clove of garlic
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Dose: 4 people

For the recipe of gratinated tomatoes, prepare a filling with the clove of garlic, without the soul, the chopped parsley, the breadcrumbs, the grated pecorino, a pinch of salt and freshly ground pepper. Cut the tomatoes in half, remove the seeds, grease them well and place them on a baking sheet covered with baking paper, with
the part of the cut facing upwards. Spread the filling in the tomatoes, season with a dash of oil and bake at 180 ° C in ventilated mode for about 45 minutes. Excellent also served at room temperature.

Ariosto Soup Recipe – Italian Cuisine – Italian Cuisine

Ingredients

500 g cherries
150 g sugar
12 pcs biscuits biscuits
cinnamon powder
alchermes

Duration: 50 min

Level: Easy

Dose: 4 people

For the recipe of Ariosto soup, stoned the cherries and cook them in a saucepan over low heat with
sugar and a pinch of cinnamon, stirring frequently, for about 20 minutes. Let them cool. Soak the biscuits in little alchermes and distribute them on the plates; place the sour cherries on top and serve with whipped cream to taste.

Pasta c’anciove and ca muddica recipe – Italian Cuisine

Ingredients

500 g bucatini or spaghetti
200 g of stale bread
100 g anchovy fillets in oil
2 pcs garlic cloves
Sicilian pecorino with pepper
wild fennel
extra virgin olive oil
salt
pepper

Duration: 40 min

Level: Easy

Dose: 6 people

For the recipe of pasta c’anciove and ca muddica, reduce the crumb into small pieces and whisk it with the cutter until it has a fairly fine grain. Toast in a pan with 2 tablespoons of oil and a pinch of salt until crispy. At the end add a generous tuft of chopped fennel. You can replace the pureed crumb
with the same amount of breadcrumbs. Fry 1-2 cloves of garlic in another pan with 3 tablespoons of oil, then add the anchovy fillets, reduce the heat and let them melt. Remove the garlic cloves. Grate the pecorino until you get 3-4 tablespoons. Boil the pasta in plenty of boiling salted water, drain it al dente directly in the pan with the anchovies and sauté for 1 minute at most, so that the sauce
distribute uniformly; season with half of the crumb, the grated pecorino and spread across the plates. Complete it with the remaining crumb, a pinch of pepper, a few tufts of fennel and serve immediately.

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