To eat the beans I had, today I prepared the pipe chickpea and pasta with bacon. Thebacon gives a touch of flavor than the cream of chickpeas, which has a sharper flavor.In fact I think the bacon is essential in this recipe! A plate with vegetables to vary ourdiet! Although now I'll try not to eat peas for a while:)
Ingredients
80 g of ribbed pipe
50 g pancetta cubes or strips
Half box of chickpeas
1 slice of onion
2 tablespoons extra virgin olive oil
1 tablespoon pecorino
Oregano
Black pepper
Sale
Preparation
* In a saucepan, sauté a clove of chopped onion with the tablespoons of oil.
* When will the onion is golden brown add the chickpeas and half a glass of water.
* Add a little 'oregano, black pepper and salt.
* Cook the beans for about ten minutes. Then whisk to create a cream which will be served after the pasta. Set aside in a covered bowl.
* In a pan, brown the bacon with a little oil until they will be very crisp.
* Meanwhile, cook pasta in salted water. Drain and pour it back into the cooking pot, add the sauce and mix.
* Garnish with crisp bacon, grated cheese and serve hot.
Today I made a recipe that my mom always prepares! A delicacy unique, a perfectsecond. Artichokes and potatoes are in fact a complete and I believe there is no need to say more, if anything just a few slices of bread!
Ingredients
Two Artichokes
2 medium potatoes
1 clove garlic
A teaspoon of dried oregano
Pepper
Extra virgin olive oil
Preparation
* Clean the artichokes and cut into six slices. In order not to tarnish them soak in abowl with the lemon juice.
* Peel the potatoes and cut spicchietti the same size of the artichokes.
* Peel the garlic, crush it and brown it in a pan with oil.
* Add the potatoes, artichokes, well drained, a pinch of salt, oregano and fry gentlyfor all five, six minutes.
* Pour a glass of water, cover and cook over low heat for about twenty minutes.
* When they are well cooked with a rich scent of pepper and serve hot.
Last night I decided to make lasagna! I know what you're thinking: "At night?".
It's just that I had a great desire and days are always alone at lunch so I can not make a whole pan of lasagna just for me!
So last night I decided to make this delicious lasagna that I had never tried before.
In the basic recipe I added the ham because I did not want it with cheese only, but I realized that maybe it was a lot better 'with meat sauce! Not that it did not come good,but perhaps the meat sauce's would make it more tasty!
Ingredients
200 g of lasagna (I have adjusted to the pan used)
100 g fontina
100 grams of ham
80 g cottage cheese
200 ml white sauce
20 g butter
Grated cheese q.b.
Extra virgin olive oil
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Ingredients for the sauce
25 g butter
25 g flour
250 g of milk
Nutmeg
salt
Preparation
- In a pot large enough to cook the pasta in boiling salted water for several minutes.
- still al dente Drain and spread out to dry on a clean cloth. (do not overlap the sheets otherwise they will attack).
- In blender chop the first fontina, prosciutto and then place them in two differentbowls.
- In a plate, however, break up the ricotta with a fork.
- Then in a nonstick saucepan prepare sauce by melting the butter first, then add the flour gradually, stirring carefully so as not to create lumps.
- Pour the milk at room temperature and raise the heat to medium heat and bring to a boil.
- Continue to cook stirring constantly, otherwise the sauce will attack.
- When cooked turn off the heat.
- * Brush with a little 'oil an ovenproof dish and place the bottom layer of lasagne.
- Spread over a bit 'of ricotta, fontina and ham. Sprinkle with a few spoonfuls ofsauce and sprinkle with a little 'with Parmesan cheese.
- Repeat the process until the ingredients are finished.
- When you reached the last layer is covered with white sauce and parmesan.
- distribute on the surface of knobs of butter and bake at 200 degrees for 30minutes.
- When the lasagna is cooked, you can also have the grill if you like crunchier.
- Serve hot.
