Posts Tagged ‘patate’
This recipe comes from the food and cooking magazine ‘Donna Moderna Oro’ (N.63). I love it because it’s light but at the same time so tasty! It’s a different way to eat veggies…don’t you reckon? Besides, you can modify the recipe using any vegetable of your choice!
Ingredients (serves 2)
1 onion
2 potatoes
1/2 cauliflower
2carrots
2 slices of pumpkin (1 cm thick)
1 courgette
1/2 glass of white wine
salt
salt
black pepper
extra virgin oliv oil
Method
Clean and cut the vegetables and parboil in boiling water for a couple of minutes. (You can either parboil them separately or all together if you like ).
Place a double sheet of foil on a backin pan and pour in half of the vegetables. Add olive oil, 3 spoons of white wine and season with salt and pepper. Close the edges of the foil and wrap the parcel tightly. Make up one parcel for each person. Put the parcels into preheated oven to 180°C for about 20-25 minutes.
Sandwich with Maroccan chicken and potatoes
Posted by: Roberta
May 12th, 2010 >> Buffet, Collections, Pic-nic, Summer dishes
Here it comes the second recipe for the collection ‘The Tasty Sandwich’
Ingredients (serves 1)
2 slices of wholemeat bread
1 chicken breast
1 small potato
Baby spinach
1 teaspoon of mayonnaise
e.v. olive oil
salt
Marroccan seasoning
Method
Season the chicken breast with salt and Moroccan seasoning and cook in a pan with a drop of oil. Let cool and then chop coarsely. Set aside. Peel the potato and cut into slices ½ cm thick. Cook with a tablespoon of oil. Rinse and dry the spinach. Spread a teaspoon of mayonnaise on one slice of bread and place spinach on it. Add the potato and finally the chicken.
*I have used this Moroccan seasoning. If you cannot find it, you can use other kinds of seasonings, such as curry.
Sorry, this entry is only available in Italiano.
Sorry, this entry is only available in Italiano.
Gnocchi di patate – pasta fatta a mano
Posted by: Roberta
July 29th, 2009 >> Home-made pasta, Main Courses
Ingredienti per 4 persone:
1kg patate ( evitare le patate novelle, troppo acquose per questa preparazione)
1kg frarina più la farina per la spianatoia
1 uovo
Preparazione:
Lessare le patate con la buccia. Una volta pronte sbucciarle, schiacciarle con lo schiaccia patate e lasciarle raffreddare. Aggiungere l’uovo e la farina, il cui quantitativo potrà leggeremente diminuire o aumentare a seconda che le patate siano più o meno asciutte. Impastare fino a quando la pasta non risulti amalgamata e soda. Tagliare delle fette di pasta, che taglierete a loro volta a strisce. Lavorate ogni stiscia allungandola e dando una forma omogenea. Tagliare le strisce a tocchetti lunghi 1,5 cm circa e strisciare i tocchetti sulla tavoletta apposita per la rigatura o in alternativa sui rebbi di una forchetta. Gli gnocchi di patate fatti a mano sono ora pronti per la cottura!
