My cookbook

Очень вкусно! Вадим ел без сыра, а мне с сыром понравилось.

1 lb medium pasta shells
2 tablespoons olive oil
2 tablespoons butter
1 yellow onion, finely diced
6 cloves garlic, roughly chopped
1 pound ground chicken (dark meat preferred)
1 jar Marinara Sauce
Kosher salt and freshly cracked black pepper to taste
1 cup heavy cream
1/4 cup grated parmesan cheese, plus more as needed
4 ounces fresh burrata
fresh basil to garnish

Instructions


Cook the shells according to package directions. Reserve 1 cup of pasta water before draining.

Heat butter and oil over medium heat. Add onions and sauté for a 3-5 minutes until translucent. Add the garlic and cook for an additional 1 minute. Add the ground chicken and cook for 8-10 minutes until fully cooked. Pour in the Rao’s Homemade Sauce and add salt and pepper to taste. Stir and cook over low heat for 10 minutes, stirring occasionally to make sure nothing sticks.

Turn off the heat and stir in cream. Add the parmesan to taste, and season to taste. If the sauce is still quite thick, add a few tablespoons of the reserved pasta water to thin to out.

Stir the cooked shells into the pasta sauce and garnish with basil and torn burrata and serve immediately.

Источник: https://whatsgabycooking.com/creamy-tomato-burrata-pasta/#recipeJump

Вадиму очень понравилось. Подавала с полентой


8 thin slices of beef (see Notes)
A generous handful of fresh parsley
1 clove of garlic
A small chunk of pork fat or a spoonful of lard
Provolone, caciocavallo or pecorino cheese, q.b.
A few raisins, soaked until soft
A few pinoli nuts
Salt and pepper

Optional:

8 slices of prosciutto

For the sauce:

1 onion, finely chopped
1 clove of garlic
Lard or olive oil
A splash of red wine
500g (16 oz.) of passata di pomodoro or puréed canned tomatoes
Salt and pepper

Directions

Take your beef slices and pound them between two sheets of wax paper until they are very thin.

Mash up the garlic, the chopped parsley with a generous pinch of salt and a grind or two of pepper, with a mortar and pestle until you have a thick paste. (In the absence of a mortar and pestle, you can just chop them all up together with a knife or mezzaluna.)

Lay out the beef slices on a clean surface and slather some of the garlic and parsley paste on each slice. Then add the provolone or caciocavallo (cut into little cubes) or the pecorino (grated), followed by a few raisins and pinoli nuts.

Roll up the beef slices as tightly as you can. To keep them closed during cooking, you should tie them at each end with kitchen string into little bundles (as pictured) or skewer them with toothpicks.

Melt some lard (or heat some olive oil) in a sauté pan, then add the braciole and brown them lightly.

Add the onion and garlic, and season everything with salt and pepper. Simmer gently, covered, until the onion is very soft, turning the braciole from time to time. Add a bit of water if need be to prevent the onion from browning.

Uncover the pan, turn up the heat and add the red wine. Let the wine cook off, turning the braciole from time to time so they color evenly in the wine.

Now add the tomato, mixing it well with the soffritto. Turn down the heat again, cover the pan and let it all simmer very gently for a good hour or more, until the meat is tender and the sauce dark and well reduced. Add some water if the sauce is getting too thick before the meat is done.

To serve, remove the string (if using) and lay the braciole, either home-style—whole with a spoonful of sauce on top—or, for a more elegant presentation, as picture above—sliced, over a ‘bed’ of sauce. Keep the rest of the sauce to dress pasta, perhaps as a primo at the same meal.

Источник: https://memoriediangelina.com/2012/04/15/braciole-alla-napoletana/

Делала ризотто с сухими грибами. Сделала много, получилось довольно диетично, а на следующий день пожарила из него оранчини и нам обоим очень понравилось!

1 ounce mixed dried wild mushrooms
Butter
Flavorless oil, such as peanut
1 small onion or large shallot, peeled and finely diced
1 garlic clove, peeled and crushed
1 1/3 cups risotto rice
1/2 cup dry white wine
2 cups vegetable or chicken stock
1 ounce Parmesan cheese, grated
Sea salt and freshly ground black pepper
9 mini mozzarella cheese balls or 1/2 large ball
2 eggs, beaten
About 3/4 cup all-purpose flour
1 cup panko breadcrumbs or regular breadcrumbs
Lemon wedges, to serve (optional)

Soak the mushrooms in 1 cup hot water for 20 minutes.
2. Heat a heavy-based, high-sided frying pan or saucepan over medium heat. Add a generous chunk of butter and a glug of oil and sauté the onion and garlic for about 5 minutes until soft but not colored.
3. Add the rice and stir vigorously around the pan for a couple of minutes until the grains start to turn slightly translucent at the edges. Deglaze the pan by pouring in the wine and scraping up the bits at the bottom. Bring to a boil, then lower the heat and simmer for a minute or two to burn off the alcohol.
4. Meanwhile, heat the stock and add the soaking liquor from the mushrooms. Add a ladleful of the hot stock mixture to the rice and stir over medium heat until absorbed, then add another ladleful. Repeat until all the stock is used up or the rice is tender but still al dente. Make sure to stir regularly to create a creamy risotto. (This should take about 20 minutes.)
5. Chop the rehydrated mushrooms into small pieces and gently stir into the cooked risotto. Add a chunk of butter and the Parmesan, then stir to mix well. Taste and adjust the seasoning if necessary, then leave the risotto to cool (it will do this more quickly if you spread it onto a baking sheet).
6. If using mini mozzarella balls, halve them; if using part of a large ball, cut it into 3/4-inch cubes.
7. Lay out 3 plates or shallow bowls. Put the beaten eggs in one, the flour (seasoned with a pinch of salt and pepper) in another, and the breadcrumbs in the final one.
8. Once the risotto is cooled (it doesn't matter if it is still a little warm, as long as it has stiffened up a bit and is cool enough to handle), roll it into balls the size of golf balls. Push a piece of mozzarella into the middle of each ball, making sure that the cheese is completely enclosed. Leave to set in the fridge for at least 30 minutes or overnight.
9. Heat a deep-fat fryer to 340°F or fill a large saucepan one-third full of flavorless oil and heat until a cube of bread dropped into the hot oil sizzles and turns golden brown in 30 seconds.
10. Dip a rice ball into the flour, shake off any excess, then dip into the egg, allowing any excess to drip off. Finish by coating completely in the breadcrumbs. Repeat with the remaining balls.
11. Deep-fry the balls in batches for 2-3 minutes until golden brown all over. Remove with a slotted spoon and drain on paper towels. Serve immediately while the middles are still melting. Drizzle with lemon juice, if using.

How to Pan-Fry Arancini
You can make arancini with leftover risotto, if you happen to have some on hand. They can also be pan-fried rather than deep-fried. Cook them over medium heat and make sure you turn them frequently, basting with the oil.

Источник: https://www.epicurious.com/recipes/food/views/easy-arancini-51161800

Сделала сегодня себе на ланч и съела половину. Вкусно и необычно. Тесто запекалось очень долго, так если делать в маленькой духовке, то температуру надо увеличить до 425 Ф и расчитывать, что это может занять 40-60 минут и все время надо за нее следить. В результате получается хрустящая снаружи корочка с мягким тестом внутри.

Ингредиенты: 250 г очищенного картофеля, 300 мл воды, 30 г оливкового масла, 30 г тертого сыра, 1 яйцо, 180 г муки, соль, жгучий перчик, сухие прованские травы, веточка розмарина

Картофель очистить.

Из остальных перечисленных ингредиентов замесить тесто, которое должно получиться довольно жидким.

Аккуратно перемешать ломтики картофеля с тестом.

Выложить получившуюся смесь в противень, застеленный пекарской бумагой, аккуратно распределив ломтики картофеля по всей поверхности противня.

Рассыпать по поверхности теста сухие травы и листочки розмарина.

Выпекать в духовке, разогретой до 190- 200°, до образования золотистой корочки.

Источник: https://pratina.livejournal.com/549515.html#t21221259

Очень вкусно, быстро, просто и бюджетно! Вадиму тоже очень понравилось. Я соус не измельчала, но добавила чуть сахара и острого перца. Великолепно. Для гостей лучше запекать в индивидуальных формочках.


Ингредиенты
на 3 порции

Паста — 300г

Помидоры крупные — 1 штука

Консервированные томаты — 300г

Моцарелла — 2 головки

Пармезан — 100г

Лук сладкий белый — 1 головка

Чеснок - 2 зубчика

Базилик зеленый
Бальзамический уксус
Красный острый перец
Оливковое масло
Морская соль
Молотый черный перец

Я тут использовала Бомболоне, а вообще ее прекрасно делать с крупными “ракушками”.

Мелко режем лук и чеснок.
Добавляем небольшую щепотку чили и обжариваем до румяности на оливковом масле.


Бланшируем помидор: заливаем кипятком на пару минут, очищаем от кожицы и семян.
Некрупно режем.

Нарезаем брусочками моцареллу. Вообще то надо кубиками…, а я люблю такими большими ломтями.
В лук и чеснок добавляем свежий и консервированные помидоры и немного (четверть стакана) воды. Даем закипеть. И тушим на небольшом огне, минут 15-20.

Готовый соус отправляем в блендер. Превращаем в густое пюре.
Заправляем. Солим, перчим, столовую ложку бальзамического уксуса.
Мелко режем базилик.
Отваренные в слегка подсоленной воде, на 1-2 минуты меньше, чем указано на упаковке, макароны делим на две части.
В форму в которой будем печь (смазанную оливковым маслом) выкладываем слой макарон (первую часть), соус, базилик и посыпаем тертым пармезаном, в конце – моцареллу.
И снова макароны, поливаем соусом, базилик, пармезан, моцарелла.
Слегка сбрызгиваем оливковым маслом и отправляем в предварительно разогретую до 180 градусов духовку. Минут на 20.


Источник: https://belonika.ru/4853/

Очень вкусное рагу! Прекрасно и необычно сбалансированный соус. И мне и Вадиму понравилось. Он даже без моего вопроса сказал, что можно повторять. Делала с 1/2 кг бараньего фарша. Все остальное 1/2.



1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 tablespoon Aleppo pepper or 1/2 tablespoon crushed red pepper
1 teaspoon whole black peppercorns
1 tablespoon extra-virgin olive oil
2 pounds ground lamb
Salt
Freshly ground black pepper
6 large garlic cloves, coarsely chopped
1 large onion, coarsely chopped
1 large fennel bulb—halved, cored and cut into 1/2-inch dice (заменила на одну палку сельдерея)
1/2 teaspoon sweet smoked paprika
2 tablespoons harissa (заменила на свой любимый вьетнамский соус)
One 14-ounce can whole tomatoes, chopped, liquid reserved (1/2 банки томатной пассаты)
2 cups chicken stock (1 стакан воды)
1 pound dried strozzapreti pasta
1 pint cherry tomatoes, halved (1 средний свежий)
6 scallions, chopped (2 крупных)
1/2 cup thinly sliced mint leaves
Freshly grated sheep milk cheese, such as Everona Stony Man or pecorino, for serving

How to Make It
Step 1

In a large enameled cast-iron casserole, combine the fennel, cumin, Aleppo pepper and peppercorns and cook over moderate heat until fragrant, 2 minutes. Let cool, then wrap in cheesecloth and tie into a bundle.
Step 2

Add the oil to the casserole and heat. Add half of the lamb, season with salt and pepper and cook over high heat, breaking it up with a spoon, until browned, 3 minutes. With a slotted spoon, transfer the lamb to a bowl. Repeat with the remaining lamb.
Step 3

Pour off all but 2 tablespoons of the fat from the casserole. Add the garlic, onion and fennel and cook over moderate heat until softened, 8 minutes. Stir in the spice bundle, paprika, harissa, tomatoes and their liquid and the stock. Return the lamb and accumulated juices to the casserole and bring to a simmer.
Step 4

Cover the ragù and simmer over low heat for 45 minutes, stirring occasionally. Uncover and simmer until thickened, about 50 minutes longer. Discard the spice bundle and season the ragù with salt and pepper.
Step
Step 5

In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Add the ragù and stir. Fold in the cherry tomatoes, scallions and half of the mint. Season with salt and pepper; transfer to a large bowl. Top with the remaining mint and serve, passing the cheese at the table.
Make Ahead

The lamb ragù can be refrigerated for up to 3 days. Reheat gently.

Источник: http://www.foodandwine.com/recipes/strozzapreti-lamb-ragu?xid=NL_DISH022818&utm_source=foodandwine.com&utm_medium=email&utm_campaign=the-dish&utm_content=2018022820PM

Ингредиенты: куриная грудка, пара средних плодов цуккини, моцарелла, 2 ложки панировочных сухарей, 1 ложка тертого твердого сыра, соль, жгучий перчик, немного сливочного или растительного масла

Цуккини порезать вдоль на не слишком токие ломтики и обжарить на гриле.

Куриные грудки порезать на тонкие ломтики, более- менее одинаковые по толщине.

Форму для запекания смазать сливочным или растительным маслом, выстлать сначала ломтиками цуккини и немного посолить.

Разложить плотно друг к другу ломтики куриной грудки, посолить и посыпать жгучим перчиком.

Моцареллу порезать ломтиками и промокрнуть бумажным полотенцем, чтобы убрать лишнюю жидкость.

В миксере измельчить моцареллу вместе с пагировочными сухарями и тертым сыром до крупной крошки.

Рассыпать крошку по поверхности куриной грудки и еще немного панировочных сухарей.

Запечь в духовке, разогретой до 180°, минут 20, последние несколько минут под грилем для лучшего эффекта хрустящего крамбля.

Перед подачей слить лишнюю жидкость, если ее скопилось слишком много.

Подавать блюдо только горячим, т к при остывании эффект крамбля снижается.

Источник: https://pratina.livejournal.com/533306.html

Сделала сегодня на завтрак. Вместо цедры лимона или имбиря добавила моцареллу и пармезан. Вкусно!

Ингредиенты для формы д. 24 см: 500 г цуккини, 3 яйца, немного сливочного масла, тертого сыра, лимонной цедры или имбиря, щепотка сахара

Форму для запекания смазать сливочным маслом и обильно обсыпать панировочными сухарями.

Цуккини натереть на крупной терке и перемешать с 2- мя столовыми ложками панировочных сухарей.

Яйца легко взбить с щепоткой сахара, соли, цедрой лимона или с имбирем и парой ложек тертого сыра.

Цуккини перемешать с яичной смесью.

Заполнить смесью подготовленную форму, разровнять поверхность мокрой ложкой, рассыпать равномерно панировочные сухари и разложить сверху несколько небольших кусочков сливочного масла.

Запечь в духовке, разогретой до 230° минут 25, пока на поверхности не образуется легкая золотистая корочка.

Дать запеканке темного остынуть и подавать теплой.

Источник: https://pratina.livejournal.com/526113.html

Мне очень понравился этот суп. Вадиму не очень.


Ingredients

2 pounds fresh mussels

1/2 cup extra-virgin olive oil

2 cloves garlic, crushed

1 fresh chile pepper, chopped

1 cup dry white wine

Kosher salt and freshly ground pepper

1 onion, chopped

10 ounces butternut squash, peeled, seeded and cubed (about 2 cups)

7 ounces ditalini pasta

1/2 cup grated Parmigiano-Reggiano

Chopped fresh parsley, for topping (optional)

The first thing you have to do is clean the mussels. Put them in a colander and rinse them under cold running water to remove any sand and grit. Mussels often have little threads that look like seaweed hanging off them called beards. Rip them off. The mussels should be closed; discard any that are open.

Heat 1/4 cup olive oil in a large saucepan over medium-high heat. Add the garlic and chile pepper and cook for a minute. Add the mussels, wine, and salt and pepper to taste and stir together. Bring to a simmer and cover with a lid, allowing the mussels to steam open, which should take about 5 minutes. Cook until all of the mussels are fully opened. Discard any unopened mussels. Let this cool down a bit. Remove and discard the garlic. When the mussels are cool enough to handle, shell them and discard the shells. Put the mussels in their broth and set aside.

In another large saucepan, heat the remaining 1/4 cup olive oil over medium-high heat. Add the onion, butternut squash, and salt and pepper to taste. Cook until the onion gets slightly golden, about 8 minutes. Add the pasta and mix together. Add 3 cups water, bring to a simmer and cook, stirring, until the pasta is done and the squash is fork-tender, about 12 minutes. Eyeball it here: If your ingredients need to cook longer and you need more liquid, add more water. If you want to give the soup a creamier consistency, mash half of the squash with the back of a fork.

Add the mussels and broth to the squash and pasta mixture; let it simmer for about 5 minutes to combine the flavors. Remove from the heat and add the Parmigiano before serving. Top with the parsley.

Рецепт из книги by David Rocco "Made in Italy".

Сделала сегодня на обед и мне очень понравилось. Быстро, просто и очень вкусно! Очень нежные блинчики.

Makes about 12 scrippelle ( у меня из 1/2 получилось 3)

4 eggs
65g (1/2 cup) flour
750ml (1-1/2 cup) or so water (or milk, or a mixture of milk and water)
Minced parsley (optional)
Grated nutmeg (optional)
Salt
Olive oil (or lard)

To complete the dish:

Grated pecorino (or Parmesan) cheese, q.b.
Homemade broth

Directions

Beat the eggs in a mixing bowl, then add the flour bit by bit, whisking all the time until you have a rather thick uniform paste. As you continue whisking, drizzle in enough water that the batter attains the consistency of light cream. Whisk in a pinch of salt and, if using, the parsley and/or nutmeg.

Let the batter rest for a good 30 minutes or more at room temperature.

Heat the oil (or lard) in a crepe pan or small nonstick skillet (about 23cm/9 in diameter). When the pan is hot, drizzle in a bit of oil (or melt a small knob of lard) and then pour on a small ladleful of the batter and swirl it around so it very thinly covers the bottom of the pan. Let the batter set, and when it just begins to brown on the bottom, flip it over and let it cook very briefly on the other side. The whole operation should take less than one minute. Remove the resulting crêpe aka scrippella to a dish.

Repeat until you’ve used up all the batter.

Bring your broth to a simmer.

Lay your scrippelle aka crepes out on a flat surface to dry a bit, then top each with a very generous portion of the grated cheese. Roll the crepes up very tightly, with the prettier side on outside, and arrange them, in soup plates, seam side down.

Ladle the piping hot broth on top of the crepes.

Serve right away with more grated cheese on the side for those who want it.
Scripelle 'mbusse