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Cups Banana

Cosa si può fare con 2 banane, un po' di fantasia e una ventina di minuti a disposizione?..beh io ci ho fatto un dessert che vi consiglio di provare. Perchè è rapido e gustoso, e soprattutto non so voi, ma a me quando compro le banane me ne rimangono sempre un paio che vengono dimenticate, e allora prima che diventino una colonia di moscerini meglio tagliarle e prepararci queste coppette..che poi, alla fine hanno anche un bell'aspetto...
Un piccolo consiglio: io per la crema ho usato la farina, ma come spesso accade se ne sente un po' troppo il sapore, quindi forse è meglio usare dell'amido di mais...comunque a voi la scelta!

Ingredienti:

• 2 banane
• 25 g di zucchero di canna
• 2,5 dl di latte
• 20 g di farina o amido di mais
  
• un tuorlo
• 1 teaspoon of vanilla extract
• a tablespoon of cocoa powder

Preparation:
In a bowl beat the egg yolks with sugar, add the flour and stir to avoid lumps. Apart, boil the milk, then pour the egg, stirring, and scented with vanilla. Cook the cream for 10 minutes over medium heat, stirring continuously. The first signs of boiling remove it from heat, add the bananas, peeled and sliced, allow to cool. Serve dusted with cocoa.

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Linguine with prawn tails, cherry tomatoes and pesto beer

After attempting to prepare a souffle, and especially after I became aware of the results, bad, of my creation, I have thrown up something easier, but also completely different really good. A nice pasta sauce with a particular derived from the combination of tomatoes, shrimp and pesto! .. Yes, you read right ... the fish with the pesto, which in principle may leave some 'forbidden, reveals a union fits perfectly and gives off an intense flavor and delicate ... is a recipe that I have "copied" from a restaurant where I ate in the past, and I must say that the result has left me pleasantly pleased ...

Ingredients:

• linguine 350 g 500 g prawn tails
• white wine 2 cloves of garlic
• extra virgin olive oil salt and pepper
• pesto
  

Preparation:
Shell the shrimp tails and chop coarsely. Fry the tomatoes cut in half with olive oil and garlic over high heat. Almost cooked add the prawns, leave blend white wine and cook for a few minutes. Before you drain the linguine and add a few tablespoons of pesto sauce. Finally, skip the pasta into the pan and serve.

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was a bit 'of time I wanted to try my hand at this recipe, which comes directly from Great Bretgna. Winter is the period of meat, so when I found myself in his hands a beautiful (But just as expensive!) Consigliatomi piece of beef from the butcher, I have not hesitated to sprinkle everything with the beer (well not really everything, I left the butcher dry !..).
I must say that the flesh was truly exceptional, tender and flavorful as the sauce. The beer gives the dish a bitter aftertaste, which fades as the sauce will thicken. However, this is a dish that requires at least an hour and a half of preparation and cooking, so dedicatevici time when there is missing ...

Ingredients:

• 800 grams of lean beef
• 1 onion 1 stalk celery 2 cloves garlic
• 1 tbsp of flour
• 3 glasses of ale
• 2 bay leaves 1 sprig of thyme 1 sprig of parsley
• 70 g of butter salt and pepper

Preparation:
After mixing the flour with salt and pepper, rub the meat with this mixture and then sauté in half the butter, so dorarla. Then remove the meat from the pan, put the remaining butter in the pan, the onion and garlic as well as cleaned and chopped. Let the vegetables to brown, add the beer and 3 glasses of hot water, bring to a boil, put the meat in the pan, lower the heat to low and add the parsley, thyme, celery and bay leaves. Then let cook for an hour on a medium heat, in order to form a thick-bodied sauce. Finally, after having served the meat covered with sauce.

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Beef Risotto Champagne and sour pork

The champagne risotto recipe is an original and delicate flavor that goes perfectly with some pomegranate seeds. The sour taste and crunchy fruit make this dish even more palatable and certainly more appealing from an aesthetic point of view. Also it is a recipe suited beginning of the year, as the pomegranate seeds indicate good fortune and good luck ...

Ingredients:

• 300 g rice 1 small onion news carnaroli
• 50 g of butter
• 
  
• meat broth 1 glass of champagne
• cream 2 tablespoons fresh grated Parmesan
  
• pomegranate seeds for decoration
salt and pepper Fry the onion in butter

. Add the rice and toast it so that it absorbs the sauce, add the champagne and let it evaporate. Cook the rice slowly adding the broth. When cooked add 2 tablespoons of fresh cream, remaining butter and Parmesan cheese. Stir and serving, garnish with pomegranate seeds.

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One of my favorite dishes when I decide to eat Chinese sweet and sour pork. I found a cookbook this recipe and I was really pleased with the outcome. My plate was more good than they normally use in Chinese restaurants. Of course it's just a personal opinion but maybe after you cooked, you too will agree with me. Surely that would look similar to a Chinese restaurant is the smell of your kitchen (as well as your clothes !!!), because of the many foods that you fry and harping! .. But you know, the particular taste of oriental food is enclosed in this particular modo di cucinare...

Ingredienti:

• 750 g di polpa di maiale
• 100 g di ananas a fette
• 1 peperone verde
• 1 porro
• 1 cucchiaio di sake
• 1 uovo
• 1 cucchiaio di maizena (amido di mais)
  
• 3 cucchiai di farina di frumento
• olio di semi di girasole
• 1 tazza di salsa agrodolce
• sale

Per preparare la salsa agrodolce:

• 1 tazza d'aceto bianco
• 1 tazza di zucchero di canna
• 1 tazza di ketchup
• 2 cucchiai di salsa di soia
• 2 cucchiaini di salsa worcester

In una casseruola mettete l'aceto e lo zucchero, portate a ebollizione e, mantenendo un fuoco moderato, continuate a cuocere mescolando con una paletta di legno fino a qunado lo zucchero non sia del tutto sciolto. Unitevi quindi gli altri ingredienti, continuate a mescolare e lasciate cuocere per circa 15 minuti.

Preparazione del maiale:
Tagliate a cubetti il maiale, l'ananas e il peperone lavato e mondato. Pulite e affettate il porro.
Salate il maiale e mettetelo a marinare nel sake per mezz'ora. Poi sbattete l'uovo con l'amido, aggiungetelo al maiale e mescolate con cura.
Scaldate l'olio nel wok e, dopo averlo passato nella farina, friggetevi il maiale per 3 minutes. Then remove the meat from the pan and put yourself in his place the pepper and pineapple, and after a couple of minutes re-add the pork and cook for a couple of minutes.
Remove everything from the pan and put to drain on paper towels. Meanwhile, pour a little clean oil in a wok, heat it and add the leeks, stir for a few seconds, add the sauce and, when it is hot, add the pork too, pineapple and bell pepper. After a few seconds, remove from heat and serve.

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Lampredotto

After reaching a record low in December, the recipes you post (a meager ricettucola!) I find myself in January decided to make my way ... and then immediately start with a dish that I like a lot but often do not approve of all ... you see what you think ... In Florence, the lamprey is
un'stituzione. Many, however, that the Florentine and Tuscan are not, do not even know what it is. This amazing food is part of the intestines of cattle, and is more precisely a particular kind of tripe, one of the four stomachs of cattle. In Florence the food since ancient times through the work of "lampredottai. The latter are those who, in kiosks, still selling the sandwiches with the lamprey, which you can eat white, or simply boiled (this recipe will propose another day) or as in this case with the tomato. The lamprey
is definitely a dish with a strong flavor that does not always meet the taste of people. However, it is a dish best tasted absolutely and may be accompanied in many ways, such as with croutons. Try it and tell me ...

Ingredients: 1

• lampredotto
• 2 cloves garlic 1 sprig of rosemary
• 1 / 2 cup dry white wine
• 1 cup tomato sauce
• extra virgin olive
• salt black pepper powder
  

Preparation: Cut the lamprey
into strips about an inch thick and let it boil basso per mezz'ora in una pentola piena d'acqua, con un pizzico di sale grosso. Scoltelo e quando si trova ancora nello scolapasta lavatelo sotto l'acqua corrente. Quindi lasciatelo scolare bene per qualche minuto. Sbucciate e schiacciate leggermente l'aglio e mettetelo in un ampio tegame insieme all'olio e al rametto di rosmarino. Fate soffriggere per un minuto e poi aggiungetevi il lampredotto. Lasciatelo cuocere per alcuni minuti, poi aggiungete il vino e fatelo sfumare. Aggiungete la salsa di pomodoro, il sale e una buona spolverata di pepe nero macinato. Lasciate cuocere per un'ora e mezza aggiungendo di tanto in tanto un po' di acqua calda per mantenere la giusta umidità. Servite come secondo piatto o come farcitura in un panino, all'uso fiorentino.