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Scialatielli swordfish and Onion Pizza Pine




The scialatielli are a type of pasta typical of the Amalfi Coast, the tightness and ruggedness make it particularly suitable for fish condiments





They are strips, type fettuccine, but thick + and + court. They are traditionally hand made from flour, water and salt, but are also sold as the format of industrial production.





If you want to try to do it by hand try to take a look here




Ingredients.

500 g scialatielli
2 slices of swordfish
a handful of pine nuts

20-25 cherry tomatoes 1 clove of garlic, parsley

extra virgin olive

pepper 1 / 2 cup white wine





procedure.


Fry 's garlic in' oil, add the swordfish cubes, pine nuts and after a few minutes of cooking, the white wine. Do fade, and then pour the chopped tomatoes a pezzetti
Far cuocere il tutto a fiamma vivace per una decina di minuti e alla fine aggiungere il peperoncino e il prezzemolo tritato..

Aggiungere gli scialatielli al dente e gustate accompagnando con un buon bicchiere di Falanghina.

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Era da tempo che volevo preparare questa pizza ripiena e finalmente mi sono decisa.......la cosa non molto divertente è stato sbucciare 1,5 kg di cipolle.....................




............se vi racconto come le ho sbucciato vi farete una grossa risata.....dopo le prime 2-3 cipolle ho iniziato a piangere e non riuscivo + To keep my eyes open from burning, so I rinsed my face with cool water and then I thought about how to proceed in the 'operation of "cutting and peeling onions." After a few minutes I was turned on a light bulb, and if I used the swimming goggles?? What genius!! I was catapulted into the bag that I use to go swimming, and fitted with goggles and I'm back in the kitchen ........ fabulous! I went very well and without burning eyes, maybe I could even make a few strokes when the evening ....................... l 'I told my husband, we laughed like crazy, we would just took a picture!





I forgot to take pictures to 'mix ....... .......... will forgive me for next time!


Ingredients for 'dough.


700 g flour 1 cube of yeast 1 tablespoon salt

400 ml of water





Ingredients for the filling.

1.5 kg onions (new ones)

capers 4 anchovy fillets in abundance
plenty of grated pecorino romano cheese, black olives


extra virgin olive oil salt and pepper to taste





proceedings.

For the filling.

Peel onions, which is not always happy ......... then equip yourself with glasses! However after
peeled onions, cut into thin slices, dip for a few minutes in a pot with boiling water, then drain well and pour into a baking dish with a drizzle of extra virgin olive oil and cook on low heat. After a few minutes to add another little oil and a little water.
When the onions begin to brown, add salt, add the pitted olives (I used green olives because I missed the black, but black ones are better there), capers, anchovy fillets, pepper and grated cheese. Finish cooking
always on low heat.




For 'dough.

Dissolve the yeast in the 'warm water, slowly add the flour, salt and work the dough vigorously for about ten minutes, until it will become soft and supple. Form 2 loaves and let rise covered with a sheet in a warm place for about 2 hours or until they are well risen.
When the loaves are ready, take one, lay it on the floured surface and begin to roll it out with your hands until you get a layer of about 1 / 2 inch thick.



Roll out the pizza dough in an oiled baking pan, place over the cooled onions, cover with the 'other disk of pasta, a little prick 'the dough with a fork and bake at 220 ° for 30 ° minutes or until it turns.

be tried, is a goodness!

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chestnut cake




I had a history of chestnuts in the freezer that I decided to take out before the 'arrival of summer if it ever will come .......... ....... ... and here I made this cake without flour, whole chestnuts, chocolate ........ now and find out!






Ingredients: 1 kg of chestnuts



250 g ricotta 200 g of dark chocolate

4 eggs 300 g sugar 150 g butter

softened 150 g chopped hazelnuts
some liqueur to taste





procedure.

Peel the chestnuts and boil them. Let them cool a little, remove the skins and mash to a purée (I was already past the previously prepared and frozen).
In a bowl beat the egg yolks with sugar and Whip the egg whites until stiff.
Melt chocolate in double boiler and in another pan melt a little 'butter.
chop the hazelnuts.





Putting it all together in the past chestnuts, mix well. Finally
unire gli albumi, il liquore, e mescolare.
Imburrare una tortiera, versarvi il composto e infornare a 180° per 45-50 minuti.

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Award blame




Qualche settimana fa ho ricevuto dalla cara Pamy di Blog al Peperoncino il "Premio Rimprovero".
Si tratta di un premio simpatico e divertente, e mentre leggevo le regole ho riso non poco.......
Comunque .......magari....... ogni tanto posterò qualche insalatina leggera leggera ....così mi sentirò un po’ meno responsabile dei vari rotolini che impediscono di indossare il "bikini".....:-))

Queste le regole:

1 - Who gets the Prize is considered to be "reprimanded" for preparing succulent dishes that have made sure to not allow to wear swimsuits, bikinis, trikini ... 2 - If the / the awarded / to persist in his own kitchen, must remedy by creating a section SALADS and / or must indicate DIETA.3-four other blogs that are guilty have hindered "OPERATION trikini 2008" 4 - You have to remember that the author of the blog through his own fault and only his fault Now you have to eat salads to remedy its excellent and delicious meals (no thanks on receiving the award, because this is a prize blame for publishing too good and delicious meals).
Il regolamento in spagnolo lo troverete qui


Rimprovero quindi.. e premio:

Nightfairy di La Collina delle Fate per le sue dolci tentazioni

Arietta di Muffins, cookies e altri pasticci per le troppe cose gustose nel suo blog

Gisella di Cucinare con Passione per la sua simpatia

Sara di Un Cucchiaino di Zucchero ......dai ...ora tocca a te!

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Artichoke Risotto, Asparagus and Shrimp




Dopo diversi giorni a base di brodini e minestroni (causa febbre), ho deciso che meritavo qualcosa di buono......allora ho aperto il frigo, sempre strapieno di cose, and glancing at the various corners, I found artichokes and asparagus. I immediately thought of a risotto ........ but something was missing .... and thinks that I think ..... but some good shrimp and the risotto is done!




Ingredients: 300 g rice


3 artichokes asparagus

10 15
shrimp parsley garlic

pepper, salt, vegetable broth

extra virgin olive oil


procedure.

In a fry pan to let the 'garlic' s extra virgin olive oil. Delete the 'add garlic and artichokes and asparagus, cut into small pieces.
Let stand for about 5 minutes, then add rice and mix well.
Fry a little and add all the ladles in the broth, brought to a boil in the meantime.



Cook for the time it takes a few minutes before turning off and add the prawns and stir well.
Then add some pepper and plenty of chopped parsley, season with salt and finish cooking, then let stand for 2 minutes and serve.

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Strawberry Granita



Good Tuesday morning everyone!
Last week I was a bit on the run ...... but unfortunately I was stuck in bed with a high fever to 39 who took me all the forces from yesterday ....... luckily I start to feel better and even the weather is a bit better ...... hopefully that lasts a few days.
Before you nail me to the bed, I prepared this beautiful granitina strawberries, good good ..... it seems to eat the fragrant strawberries .....





Ingredients: 600 ml of water


500 g ripe strawberries
350 to 400 g sugar juice of 1 lemon






Method: Bring

to boil the 'water to which we added sugar and boil slowly for 10 minutes.
Allow to cool; in the meantime, clean the strawberries, rinse and blend well. Press
lemon.
When the 'water has cooled, add the strawberries and lemon juice.





Mix well and pour into a container and put in the freezer, taking care to turn after about 1 hour.
In total you have to turn 3-4 times at a distance of about one hour 's from each' other.
When you want to serve, keep out of the freezer for about ten minutes and then start scraping with a spoon. Try
.... it is good and my throat still burning is a delightful relief!

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Pasta with fresh fava beans and cannelloni

Eccomi di rientro da un bel ponte in Toscana, a Castiglioncello , dove abbiamo incontrato dei vecchi amici di mio marito; il tempo non è stato proprio splendido, ma un tuffo siamo comunque riusciti a farlo ...........Ecco qualche scatto per voi.





Ed ora passiamo alla cucina.......con un buon piatto di pasta alle fave.





Ingredienti:

500 g di fave
250 g di pasta mista
olio extravergine di oliva
cipolla
peperoncino
prezzemolo
1 l di acqua

Procedimento.



shelling beans, depriving them of the outer skins, and wash them as you see in the picture.
Bring 'water to a boil.
Sauté in a pan of 'oil with a finely sliced \u200b\u200bonion, add beans, cook on low heat a few minutes and then add the' water. Bake for about 30 minutes.
Once cooked, add salt and mix 2 / 3 of the beans. If necessary add a bit of 'water to the beans, add the pasta.



When the pasta is al dente, season with salt and pepper, add a sprinkling of grated parmesan, chopped parsley, leave for a few minutes and then serve.