Tag: idea

Savory pie with peas and mint: an idea for spring – Italian Cuisine

A passepartout recipe, simple and perfect for this season. One recommendation: use fresh peas!

We offer you a very easy idea, but one that works for one spring savory pie, perfect as an appetizer, as a second course or even as a schiscetta to take to the office.
The main ingredients are i fresh peas which in this season are extraordinarily sweet and crunchy. We then add to the filling also of the tender zucchini is so much mint to give a little perfume.
And the pasta brisee? We make it at home and with whole wheat flour.

Whole brisée pasta

Preparing the brisée pasta is really very simple because there are no leavening times to respect and so many ingredients to mix.
For the proposed version, just knead it with your hands 200 g of whole wheat flour, 100 ml of water and 50 ml of extra virgin olive oil.
Add a pinch of salt if you want, but it is not necessary since the filling will still be very tasty.
Once ready the dough should not rest, but you can immediately spread it with a rolling pin and stuff it.
Do you want it a little spicy? Add a pinch of curry in powder.

The filling of the savory pie

For the filling of the cake we thought of the peas which are spring and therefore seasonal.
Buy them fresh, needless to say!
Take them from the pods and add them to the rest as they are, raw and crunchy.
Besides the peas there are the zucchini. You have two choices: once cut into thin rings, you can cook them or use them as raw as peas.
To cook them just brown them in a pan with the oil and chopped onion for a few minutes. However, they must maintain their consistency without breaking completely.
To keep peas and zucchini together, use a compound based on fresh cheese. The ideal is the ricotta cheese.
If you prefer something more delicate try with the robiola, but always keep a part of ricotta too.
For a more decisive taste instead mix the ricotta with the feta.
To fill the cake you will need about 500 g of ricotta, 200 g of robiola and 300 g of ricotta, or 100 g of feta and 450 g of ricotta.

How to prepare the savory pie

Once the dough is ready, roll it out not too thin and give it a round shape. Prick the bottom with a fork and in the meantime prepare the filling.
Mix the ricotta (or a mix of cheese) with one egg and a handful of grated Parmesan. Add salt, pepper and fresh mint and then the peas and courgettes (cooked or raw) keeping a little aside.
Pour the mixture on the base placed on a baking sheet or inside a cake mold covered with parchment paper and decorate the surface with the remaining peas and courgettes.
At this point you can either create a kind of decoration with the advanced pasta creating a frame, or simply bring it towards the wind of the cake.
Bake at 180 ° for about 25-30 minutes in a static oven.

an idea for the Easter menu – Italian Cuisine

These are stuffed meatballs with the egg (but not only) and are perfect if you have the children at the table for the Easter lunch

There are not only chocolate eggs with surprise, but also meatballs! They hide an egg inside and are a perfect second to insert into the Easter's menu.

Surprising meatballs

To see them they seem very complicated to prepare because there is the outside meat, but inside a boiled egg. Actually assembling everything is very simple.
The dough is the classic one of meatballs and is prepared with mixed minced meat, eggs, parmesan and breadcrumbs, then inside you can place a boiled egg, but also gravy and vegetables.

The recipe for meatballs with surprise

First prepare the hard-boiled eggs.
Just dip the eggs in a saucepan with cold water and bring to a boil. From this moment the eggs cook for about nine minutes.
Then drain and place them under a jet of cold water to stop cooking. Peel them gently and use to stuff the meatballs.
The mixture of meatballs is prepared by mixing 500 g of mixed minced meat (veal and pork), a large whole egg, two tablespoons of grated parmesan, salt, pepper, chopped parsley with a knife and if you like a slice of garlic crushed and reduced to cream.
Add the breadcrumbs slowly, just enough to reach the right consistency.
Then take some meat dough and cover a whole boiled egg.
Once the meatball is ready, pass it first in the flour, then in the beaten egg and finally in the breadcrumbs to obtain a golden, crispy breading that does not break during cooking.
Fry the meatballs in hot oil for a few minutes and then drain on absorbent paper.
They are also good cooked baked at 200 degrees for about 20 minutes, but they will remain a little drier.

More surprises to put in meatballs

In addition to hard-boiled eggs you can add, as we have said, of vegetables such as peas, zucchini and potatoes, or in the mixture of meat or in the form of cream inside the meatball.
How to do? Put the meat mixture into the palm of one hand, flatten it to fill it.
Put a spoonful of vegetable cream in the center and then the hard-boiled egg and close it adding more meat if necessary.
Then bread like in the previous recipe.

Racy heart

An alternative to the hard-boiled egg can be the cheese.
Choose one with a soft dough such as fontina, taleggio or even scamorza, so that it melts during cooking, creating a warm and soft filling that children generally love.

the ingredients for a rich idea – Italian Cuisine

A dish to prepare with broad beans, asparagus, peas, but also mushrooms and goat's milk for a little more freshness

There omelette it is the ideal recipe for all those times that you don't know what to cook or don't have time, but you want to bring something good, tasty and healthy to the table quickly.
Two or three eggs a week they are the ideal quantity in a balanced diet and if you don't like them firm or fried, the omelette is a great way to consume them.

The perfect mixture for the omelette

Let's start with the basics: how to prepare an omelette?
Just bang the eggs with a pinch of salt and pepper, of the grated Parmesan cheese it's a little bit of milk (optional).
Attention: beat, but do not mount!
You can add the herbs, usually chopped parsley, and to give a little bit of consistency a tablespoon of ricotta cheese.
With this mix you can prepare omelettes in the pan or in the oven.

Not just omelette: the roll

With the omelette's basic compound you can actually prepare other things as well.
For example, a beautiful man roll to stuff with something creamy like a classic stuffed with ricotta and spinach.
Just cook the omelette in the oven inside a rectangular mold and then, once it is cold, fill it and roll it up.
Wrapped in the film, it is left in the refrigerator for a while and then it is ready to be sliced.
Children like it very much because it looks funny.

Omelette or muffin

Always with the mix of eggs, salt, pepper and Parmesan, you can fill them baskets of crunchy bread or speck.
Just cover a muffin mold or even single portion aluminum cups with slices of bread squashed with a rolling pin or slices of bacon.
Fill with the omelette mix and bake in the oven at 180 ° for about 15 minutes. A beautiful idea for a standing aperitif.

Spring omelette recipe

The omelette is the recipe that can be transformed in a thousand ways.
You can indeed enrich it with many ingredients and we suggest you this season broad beans, asparagus, peas and mushrooms.
Simply boil or steam everything and then mix eggs, legumes and vegetables. Alternatively, cook the omelette and then add the rest on top, a little like a pizza base. The consistency game is very pleasant.
The vegetables omelette are also very good onions and, to give a little color and fragrance, of the herbs.
We like basil and mint in combination with legumes and vegetables, but you can have fun with perfumes as you like.

We add the cheese

To make an omelette full of vegetables fresher and tastier, we suggest adding cream cheese and with a slightly acidic aftertaste: the caprine.
Do not cook it with the eggs, but simply pour a few spoonfuls onto the lukewarm omelette.
First, however, mix it with a little oil, lemon zest and chopped basil to make it a soft and tasty cream.

The pancake with omelette: must eat of the season

This spring omelette can obviously become the rich filling of a sandwich to bring to a picnic as the days become more and more beautiful, warm, bright and long and it's time to eat outdoors.
The perfect bread for the omelette? The rosette, the michetta or the simple bread to slice with the crispy crust.