Shrimp salad with chickpeas ( Insalata di Gamberetti con Ceci )
INGREDIENTS ( Serves 4 ) •
300g chickpeas
•
400g peeled shrimp
•
1 clove of garlic
•
A handful of parsley
•
Juice of one lemon
PREPARATION:
Chop garlic and parsley and put them to fry in a pan. Then add shrimp and cook for 5 minutes.
Cool down the shrimp. Add chickpeas and juice of the lemon and mix.
Refrigerate for several hours.
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Beans with tomato souce ( Fagioli all'uccelletto )
INGREDIENTS •
300g fresh beans (I prefer toscanelli)
•
2 cloves of garlic
•
200g tomato sauce
•
A spring of sage
•
Extra virgin oil
•
Salt
PREPARATION: Put the oil in a saucepan and sauté the garlic.
After two o tree minutes add tomato sauce and let it cook until a fairly and thick sauce.
Add beans and let it cook for about two hours.
Sometimes add some warm water, because the sauce should not be too dry.
When they are ready, serve still hot.
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INGREDIENTS •1 kg flour
6 eggs
400 butter
500 g sugar
1 packet baking powder
Apricot Jam •
6 eggs
•
400 g butter
•
500 g sugar
•
1 packet baking powder
•
Apricot Jam
PREPARATION
Pour the flour on a pastry flour
Add eggs and mix
Add butter sugar and the packet of baking powder.
In the mean time preheat the oven at 180.
Mix quickly until the dough is quite elastic and compact.
Form the dough into a ball, wrap it in a tea towel and place it in the refrigerator for at least half an hour.
After half an hour, remove the dough from the refrigerator and roll out it on a lightly floured pastry flour. Use a rolling pin. Achieve a thickness of about half a centimetre.
Put the dough in to a mold and pour the jam you prefer. Decorate and cook in oven at 180 for 25 minutes.
INGRDIENTI PER 3 CROSTATE
1 kg farina
6 uova
400 burro
500 g zucchero
Marmellata di albicocche o a scelta
1 bustina di lievito
PREPARAZIONE
Mettere la farina aggiungendo uova e mischiare
Aggiungere burro e zucchero, poi aggiungere bustina di lievito.
Nello stesso momento pre-riscaldare il forno a 180 gradi.
Mischiare velocemente finchè la mistura non è elastica e compatta.
Fare una palla della mistura e mettere in uno straccio lasciando riposare la palla nel frigorifero per almeno 30 minuti.
Dopo circa 30 minuti , rimuovere la palla dal frigorifero e stenderla fino ad uno spessore di circa 0,5 cm
Preparare una base e delle strisce , cospargere la base con la marmellata che preferite, decorare sopra con le strisce .
Lasciare cuocere a 180 gradi per 25 minuti
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INGREDIENTS •150g flour
•70 g butter
•
1 packet baking powder
•
4 eggs
•
Half glass of milk
•
150 g sugar
•
120 g potato flour
•
Icing sugar.
PREPARATION: In a medium bowl mix sugar and yolks of eggs. Work on the eggs for several
minutes, so the cake will be softer. Add flour, potato flour and baking powder.
In the mean time add softened butter at room temperature and mix. Add milk and
mix. Separately mount the four egg withes until stiff and then add them to the
mixture.
Stir the mixture up and down, being careful not to remove the compound.
Put the mixture into a buttered pan or, if you prefer, cover the pan with
parchment paper.
Put in preheated oven at 180 for 50 minutes.
Decorate with icing sugar
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E-mail: tuscanyinanutshell.blogspot(at)gmail.comBy Tuscany in a NutshellTuscany in a nutshell on Google+
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This recipe is very popular, especially in Florence, where you can buy it at the market stalls, in a particular way at San Lorenzo market. It is easy to cook, its flavor is simple yet decided
SERVING 2 INGREDIENTS
400 g tripe
300g Tomato
sauce
1 onion
1 carrot
1 celeery
Salt,
pepper
Chilli, if
you like it
Extra-virgin
oil
100
g Parmesan cheese
PREPARATION:
Chop the onion, pour oil and fry it in a pan and brown the onion.
In the meantime, slice tripe thinly, wash well and drain it as well. Pour it into the saucepan. Add tomato sauce, season with salt and pepper, if you like add a little chilli.
Cook for about 30-40 minutes. When cooked, sprinkle with Parmesan cheese and let stand for 5 minutes and serve piping hot tripe
.
TRIPPA FIORENTINA: Questa ricetta è molto popolare, specialmente a Firenze, dove si può acquistare presso le bancarelle del mercato, in modo particolare al mercato di San Lorenzo. E 'facile da cucinare, il suo sapore è semplice ancora deciso Dose: 2 INGREDIENTI
400 g di trippa
Salsa di pomodoro 300g
1 cipolla, 1 Carota, 1 Sedano
Sale
peperoncino
Olio extra vergine di
100 g di parmigiano
PREPARAZIONE Tritare la cipolla, versare l'olio e friggere in una padella la cipolla e marrone.
Nel frattempo, affettate sottilmente la trippa, lavare bene e scolare pure. Versare il tutto nel tegame. Aggiungere la salsa di pomodoro, condire con sale e pepe, se vi piace aggiungere un po 'di peperoncino.
Cuocere per circa 30-40 minuti. A fine cottura, cospargere con parmigiano e lasciar riposare per 5 minuti e servite ben calda la trippa
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CAKE WITH PINE NUTS AND WALNUT ( Torta Pinoli e Noci )
INGREDIENTS •250g flour
•120g sugar
•1egg
•3 egg whites
•1 packet baking powder
•1 yogurt
•7 tablespoons of oil •
2 apples •
A little milk •
Pine nuts and walnuts
PREPARATION:
In a medium bowl, mix well the sugar with the egg, until a soft cream. Cut apples into small pieces. Add the other ingredients. Separately mount the three egg withes until stiff and then add them to the mixture.
Put the mixture into a buttered pan or, if you prefer, cover the pan with parchment paper.
Put in preheated oven at 180 for 50 minutes.
Decorate with pine nuts and walnut.
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One of the most important "add value" of Italy is style and design , if you love Italy , you love italian style and italian designer , one of them is a friends of us : Rachele Biancalani
Frittelle di riso, fried rice fritters, are a Tuscan tradition for Carnival and Father's day, March 19. The fried rice cakes are a great idea for a snack or a quick snack INGREDIENTS FOR ABOUT 50 FRITTERS • 1 liter milk (about 4 cups) • 300 gr. white rice • pinch of salt • 170gr. sugar • 1 grated lemon peel • 1 grated orange peel • 4 egg yolks • 2 egg whites • 4 tablespoons of flour • 1 packet of backing powder • oil for frying
1. In a sauce, heat up the milk, rice and salt. Cook until the rice softens and begins to fall apart; if you need to, add more milk during this time. Remove from heat and let the cooked rice cool down, even better if you cover it and put it in the refrigerator overnight. 2. In large mixing bowl, combine the egg yolks, sugar, orange peel, lemon peel, flour, backing powder and egg whites until stiff . Add the cooked rice and mix well. With your hands form small balls and set aside. Heat your frying oil up, then fry the balls in hot oil, (they must be floating in it) until all sides are browned, about 5 minutes. Drain on paper towels, then sprinkle sugar on top.
INGREDIENTI PER 50 FRITTELLE • 1 litro di latte ( 4 Tazze ) • 300 gr. riso bianco • pizzico di sale • 170gr. zucchero • 1 scorza di un limone • 1 scorza di un arancial • 4 rossi uovo • 2 bianchi uovo • 4 cucchiai da cucina farina • 1 bustina lievito • olio per friggere 1) Bollire latte, riso e sale. Cuocere finchè il riso non si ammorbidisce , scolarlo a parte , se necessario aggiungere latte. Togliere dal fuoco, lasciar raffreddare, poi mettere nel frigorifero per una notte. 2) Mescolare rossi di uovo,buccia arancia, buccia di limone, zucchero, farina, lievito e bianchi di uovo montati. Aggiungere il riso cotto e mescolare bene Creare le palline con il composto, e friggerlo in olio già bollente , per circa 5 minuti , fino a che le frittelle non sono appena scure. Asciugare con la carta le frittelle e cospargerle di zucchero.
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This is a delicious Black - White Zebra cake, popular in Tuscany.
You can eat this cake for breakfast or for dessert, children love it ! Servings: 6/8 INGREDIENTS 400 gr flour 5 eggs 125g butter 1 glass of milk 2 teaspoons of baking powder 400 gr sugar 50 gr cocoa PREPARATION:
In a medium bowl mix eggs and sugar. Add flour, butter and milk! The batter must be smooth. Add backing powder. Divide the batter in 2 bowls and cocoa in 1 of these. If the cocoa batter is not very smooth ,you can add a little more of milk.
Then grease a circular or a rectangular pan or line the pan with parchment paper and pour alternately the "white" batter and the cocoa one in it.
Put in a oven at 180 for 45-50 minutes.
INGREDIENTI
400 grfarina 5 uova 125g burro 1bicchiere di latte 1 bustina dilievito in polvere Zucchero400 gr 50 grdi cacao o cioccolato fondente
PREPARAZIONE In una ciotola mediamescolareuova e zucchero.Aggiungere la farina,il burroe il latte fino ad ottenere un composto liscio ed omogeneo..Aggiungiil lievitoin polvere.Dividere l'impastoin2 ciotolee in una aggiungere il cacao.Se l'impasto con il cacaonon è molto liscio, è meglio aggiungereun po' piùdi latte.Poiungere ofoderare lategliacon carta da fornoe versarvila pastellaalternativamente"bianco" equellodel cacaoin esso iniziando dal centro.Mettereinunforno a 180°per 45-50minuti.
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