Tag: dish

Recipe Multicolored buds in baking dish – Italian Cuisine

Recipe Multicolored buds in baking dish

  • 600 g red peppers
  • 600 g yellow peppers
  • 600 g green peppers
  • 500 g large carrots
  • 500 g zucchini
  • extra virgin olive oil
  • thyme
  • basil
  • salt
  • pepper

For the recipe of multi-colored buds in baking pan, Peel the carrots, cut them and cut into strips with a mandolin. Collect them in a bowl with a pinch of salt and let them soften for 10 minutes.
Wash and sprinkle the zucchini, cut into strips and add salt, as
Peel with a potato peeler
peppers, open them and cut them into slices. Also place the peppers in separate bowls, season with a pinch
of salt and let them soften.
Prepare the buds: reduce the flakes of bell pepper into thin slices, cutting them with a sharp knife. Dry the ribbons of all the vegetables with kitchen paper to make them less slippery and more adhesive. Form strips about 40 cm long partially overlapping the ribbons of each vegetable; roll them to obtain many buds.
Collect all the leftover vegetables and cut them into small pieces. Brown them in a pan with a veil
of oil, a pinch of salt and some chopped basil and thyme leaves. Skip them for a couple of minutes. Distribute them in a round baking dish (ø 30 cm). Spread the buds in the pan, over the sauteed vegetables, season
with a little oil, a pinch of salt, pepper and aromatic herbs. Bake at 200 ° C for 10-12 minutes, then finish cooking under the grill for another 5 minutes.

Pasta n'casciata, the favorite dish of Commissioner Montalbano – Italian Cuisine

Pasta n'casciata, the favorite dish of Commissioner Montalbano

Pasta n'casciata a typical dish of the Messina cuisine, made of macaroni seasoned with ragù, aubergines and caciocavallo, the local version of the classic Sicilian baked pasta. Here's how to prepare it

A baking tray filled with baked macaroni stuffed with fried aubergines, ragù and caciocavallo cheese: this is the classic pasta n'casciata, the favorite dish of the Commissioner Montalbano, so greedy of this recipe, to be able to eat even four portions at a time!

Pasta on TV

In the episode "La Giostra delle Rotte" Luca Zingaretti, in the role of Commissioner Montalbano, is taken up again just as along with his loyal Mimì Augello and Inspector Fazio, he is enjoying a pan of pasta n'casciata in his home in Marinella, overlooking the sea of ​​Punta Secca, in the province of Ragusa.

One layer and fried aubergines

It's about a oven baked pasta sui generis: in the meantime it is made of a single layer, then it is cooked as a normal pasta, in water and salt, and baked in the end, to obtain a crispy crust. And it is seasoned with aubergines, strictly fried. If the day before, better yet.

In Messina it is made with ragù

If in the province of Palermo there is a version of pasta n'casciata topped with a normal tomato sauce, in the province of Messina it is a must the ragù: minced meat browned with a chopped onion mixture and a glass of white wine. And then the cheese to tie it all together. But let's see how to prepare this truly unforgettable dish.

The recipe of pasta n'casciata alla messinese


500 g macaroni type pasta
400 g minced meat
1 onion
250 g caciocavallo cheese
100 g Parmigiano Reggiano
2 aubergines
basil leaves
tomato sauce
extra virgin olive oil


First wash and slice the aubergines into small cubes. Place them in a colander, sprinkle with coarse salt and leave them for an hour to lose the water. Then rinse them under water and then dab them with a cloth. Fry them in a pan with plenty of extra virgin olive oil, then drain and let them rest on a plate covered with absorbent paper, so that they lose the excess oil. Meanwhile, slice the onion and fry it for a few minutes in a pan with extra virgin olive oil. Then add the minced meat, sprinkle with a glass of wine and cook for about ten minutes. Then add a few tablespoons of tomato sauce to the meat and continue cooking for about an hour. Cook the pasta in a saucepan and drain it al dente. Transfer it to a pan, pour the sauce and mix well. Add the aubergines, the caciocavallo cut into strips, the basil and finally sprinkle the surface of the pasta with the Parmesan. Bake at 180 ° for 15 minutes and then serve your pasta n'casciata with a good glass of Nero d’Avola.

In the tutorial some suggestions for a dish made to perfection

a perfect dish for the summer – Italian Cuisine

They are a classic of the summer kitchen, when in the garden vegetables give their best and when you don't feel like hot and too elaborate dishes

Cold stuffed tomatoes they are a perfect dish for this period of scorching heat: they are fresh, in fact, they are cooked in a short time and to prepare them it is not necessary to light the oven! They are an extremely versatile dish, because they can be filled with lots of ingredients, from cereals to vegetables, from meat to fish to eggs. And bring to the table as an appetizer, as a main dish or as an accompaniment for a light second course. You can also choose to prepare them more variety of tomatoes, according to your tastes.

You might be interested in: TOMATOES FILLED WITH 10 RECIPES

Which tomato to choose

Copper, cherry, datterini, Sardinian camoni, ribbed. There are many ideal tomatoes to be stuffed, each with a particular taste, sweeter, like the datterini, or more tart, like the Sardinian camone. To get away from the embarrassment of choice, it is essential to decide first how you intend to stuff them and if you prefer to serve them as fanciful finger food (in this case choose datterini or cherries), or like a single dish or as an accompaniment (for these recipes the copper or ribs are better). Take them, wash them, cut them in half if small, or 3/4 if large, remove the seeds and leave them upside down, lean against a baking sheet, so that they lose water, for 30 minutes. After this time, dry them and start stuffing them.

Cold stuffed tomatoes: all the possible stuffings

The stuffing for cold tomatoes they can be raw or cooked. The important thing is that there is a fat part or with starch, to create a binder between the various ingredients. So very well the oil, the eggs, a cream (mayonnaise, for example), or cereals like rice, spelled, barley. In the case of the latter, you must cook them first, boiling them, and then add them to the other ingredients.

And now some recipes to prepare stuffed cold tomatoes!

With aubergines and capers

This filling is easy to prepare and very tasty: first take one aubergine, cut it in half lengthwise and cut into the grid pulp. Put it in the oven for 20 minutes at 180 °. When it is soft, dig it with a spoon and put the pulp in a bowl with a little oil. Separately clean and cut into small pieces a pepper, put it to fry in a pan with oil, chopped onion, a clove of peeled garlic and a tablespoon of desalted capers. Then add the eggplant pulp, stir and add salt. Now take the coppery tomatoes, cut away the caps, empty them from seeds and pulp and fill them with the sautéed vegetables. Serve with chopped basil leaves.

With sea bream and pesto

Take four fillets of sea bream, cook them in a pan with a little oil and a little salt and when they are cooked, peel them and cut them into small pieces with a fork. Add four tablespoons to the fish pesto ready and stir until a homogeneous mixture is obtained. Cut away the cap of the coppery tomatoes, with the help of a teaspoon, empty them of pulp and seeds, place them upside down on a cutting board for 30 minutes and then dry them with absorbent paper and fill them with the cream of sea bream and pesto.

With minced meat

A kitchen classic: tomatoes and ground beef. First clean and cut a courgette into small pieces, let it dry in a pan with chopped onion, oil and a clove of garlic. When it is golden, join the minced meat of bovine, and cook for about ten minutes. Out of the heat add a tablespoon of Parmesan, fresh basil and season with salt. Remove the garlic clove. Mix well and then stuffed of the coppery tomatoes to which you have removed the shell and the internal seeds. Serve on a serving plate with lettuce leaves.

With burghul and peppers

A very nutritious dish, which can be l'Single flow of a summer lunch. Put the burghul in a bowl and cover it with boiling vegetable stock, add fresh mint and cover with plastic wrap. Take a courgette, a cucumber and a pepper, clean them, remove the seeds (which you must keep) and cut them into pieces. Remove the cap from the coppery tomatoes, scoop them with a spoon and remove the seeds. Add them to those of the other vegetables and blend them with mint, basil, a dash of Tabasco, 2 teaspoons of oil and one of lemon. Put the cut vegetables to macerate in this compound for one hour. Then drain the vegetables and add everything to the burghul, mix and stuff the tomatoes with this filling.

With cod

Choose of cod already desalted, cook it in a pan with a little oil and then add the chopped basil. Once cooked, blend everything, add some pitted Taggiasche olives toasted pine nut, a few tablespoons of oil and mix well, to obtain a soft mixture. Remove the cap with the coppery tomatoes, dig them and remove the seeds and fill them with cod. Decorate with some whole olive.

Browse the tutorial and discover many other ideas to stuff stuffed tomatoes!

Stuffed cherry tomatoes

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