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Rigatoni pasta with mushrooms, peas and bacon baked Cori wine

I have a real adoration for meats and cheeses, it's my weak side I can not resist the temptation. Some meats

and cheese I buy at a store Dol (source Lazio) .

Their philosophy is to spread the concept of short chain, by conveying to customers the typical products, the rarity and novelty of the Lazio region. Of course with the knowledge and enjoyment (it should say) of these products will protect and safeguard the culinary traditions as well, companies that continue to produce them.

From them I learned, among many other products, the bacon and bacon cooked in wine Cori .

It 's a specialty cuisine, a rarity in the town of Cori (Latina). The recipe is from the early twentieth century: the parts of the pig are carefully selected, matured and seasoned with sage, rosemary, alfalfa, and then cooked in a white wine of ancient origins Lazio the Bellone. The combination of flavors, aromas and flavors of life to a product of a unique flavor.

I thought of using the bacon cooked in wine Cori lightly sauté the spices to blend content and add it to the classic combination of mushrooms and peas, for dressing of rigatoni Gragnano bronze drawing.

Ingredients: 400 g

Rigatoni Gragnano bronze drawing

200 g peas (frozen)

300 g mixed mushrooms (button mushrooms, chilblains, Pinarello, bay boletus and cep)

100 g of bacon cooked in wine Cori

½ cup dry white wine (I think Bellone that would be perfect) 1 onion

Borettana

1 clove of garlic extra virgin olive oil salt

pepper

Preparation:

Boil the peas in hot water for 6-7 minutes.

Take a pan and fry the garlic is chopped and onion in extra virgin olive oil. You add the sliced \u200b\u200bmushrooms and let go for about 5 minutes, then add the peas blanched salted and pepper, it makes the flavor for a few minutes. It is sprinkled with white wine, you let soften for 5 minutes.

Meanwhile you heat a nonstick skillet, warm once you put the cooked bacon the wine cut into strips and leave for a few minutes to burn it to defrost slightly and flavors content.

to cook pasta when cooked and is combined with mushrooms and peas, turn and add the bacon cooked in wine and its flavors, goes up for a minute (If the dough is too dry you can add a few tablespoons cooking water). S'impiatta and sprinkle with Parmesan cheese or parmesan and a drizzle of extra virgin olive oil.

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Salmon with lemon and chive sauce with pistachios

For today's recipe I was inspired by a painting.

The framework is the English painter Luis Egidio Meléndez, Still Life with salmon and lemon is preserved in Madrid at the Prado Museum .

With probability the painting is part of a series of bodegones (still life) performed by Meléndez between 1760-1772, the castle in Aranjuez, now largely preserved in the Museo del Prado.

Luis Egidio Meléndez

, Still Life with salmon and lemon , 1772, Madrid, Museo del Prado

In the foreground stands a lemon in the background a little slice of salmon and behind a pot, a copper bowl and a pot of Alcorcón covered by a piece of broken china, a neck behind is probably a bucket.

The painting depicts a kitchen corner with poor things but made a detailed and precise, thanks to the virtuosity of the painter. Meléndez has succeeded, through the composition and dosage of lights, to convey the different material consistency of individual objects, and turn a corner with a few food and cooking items in a work of art.

Ingredients:

4 slices of salmon

3 large lemons

2 cloves garlic chives

green pepper, black pepper

extra virgin olive oil salt

Preparation:

They put the slices of salmon into a bowl and sprinkle with the juice of two lemons, add chopped garlic, a sprinkling of black pepper, green pepper, and chives. Cover and let marinate for 2:00 to 3:00 hours.

When the time for the marinade, drain the fish from the marinade, the resulting liquid is emulsified with olive oil and salt.

Lay the salmon slices in a pan lined with parchment paper and pour over the sauce, you put in the oven at 200 ° for fifteen - twenty minutes. Serve it by adding slices of lemon and a sprinkling of chives.

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Twist and chicory salad with pecorino

I do not know how my mother learned of this recipe, if you know a friend of his, if he read it in one of the many cookbooks or cooking magazines who collected, or was it one of his many experiments . When the proposed always a great success.

It 's a simple and flavorful sauce.

Ingredients:

350 g Helical

400 g of tomato

80 g shelled pistachios

100 g pecorino

1 onion Borettana

1 clove garlic

1 small red pepper (the amount of pepper varies depending on the type and tastes)

extra virgin olive oil salt

Preparation:

Chop coarsely pistachio nuts in a mortar or a mixer.

Take a pan you fry the onion and garlic in extra virgin olive oil and pepper, add the tomato puree and cook for ten - fifteen minutes. It adds three-quarters of the chopped pistachios and a handful of grated cheese, turns around and you go for a few minutes.

to cook pasta in salted water, drain and joins the gravy and goes up for a minute. S'impiatta pasta wiping it with the remaining chopped pistachios, pecorino and a drizzle of extra virgin olive oil.

participate in the contest with this recipe of Catherine's Kitchen Tatin , Gold green Sicilian

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The chicory are characteristic of the cuisine of Lazio, in particular Rome. Are obtained from the shoots that grow on the inside of the head chicory chicory. They have a characteristic bitter taste and are crisp, it is generally eaten in salads and combined with anchovies or sottosale.

Ingredients:

500 g of chicory (chicory shoot Catalonia )

1 clove garlic

4 anchovy fillets in oil

2 tablespoons white wine vinegar

3 tablespoons extra virgin olive oil salt

pepper

Preparation:

Cut the stems of the shoots of chicory chicory in long thin strips, you put in a bowl with cold water for one - two hours so that it assumes the characteristic curl.

Take a bowl or a container tall enough and you put the chopped garlic or garlic press with him, finely chopped anchovies, olive oil, vinegar, salt and pepper and mix vigorously with a spoon to mix well. Allow to marinate for about an hour.
puntarelle Drain them and put them in a bowl and dress with the emulsion of olive oil, vinegar, garlic, salt and anchovies.

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Bundle of Chioggia radicchio with farro, bacon and smoked

Ingredients:

8 leaves of radicchio di Chioggia

100 g spelled

50 g smoked cheese or smoked cheese

2 slices of bacon

extra virgin olive oil salt

pepper

Preparation: You make

blanch for a few minutes of Chioggia radicchio leaves in boiling water.

In a saucepan, pour the pearl barley and cover with cold water to be one or two cm above the farro. It should cook for 10 minutes, should be spelled "al dente, drain and leave to dry in the colander.

In a bowl, you versa spelled, s'irrora with extra virgin olive oil, salted and pepper, add the bacon and smoked cheese, cut into strips.

It takes a portion of aluminum containers, cover with parchment paper, cover it with six leaves of radicchio di Chioggia, pour the seasoned farro and cover with the remaining leaves. Please

at 180 degrees for 20-30 minutes. Once cooked you let it cool for a few minutes and turns on a platter and serve.

This recipe is my first contest Edo ergo sum Elena.

I find this dish I corresponds to the contrast between in and out of tastes: bitterness of radicchio, the hardness of barley and savory flavor and aroma of bacon and cheese.

It goes well with the words of Roberto Benigni from the film The Tiger and the Snow.

Poetry is not out, it's in! What poetry? Do not ask again, look in the mirror: the poetry you! And vestitele good poems! Look for the good words! You must choose! Sometimes it takes eight months to find a word! Choose them with beauty began when someone began to choose!

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Linguine with clam sauce and black truffle gnocchi lasagna

Today I propose a dish combines the fruits of the sea with the fruits of the earth: clams and truffles.

On truffles Isabel Allende in Afrodita writes that

Truffles, a rare treat, they are not really that insignificant mushrooms pigs and dogs trained to sniff and dig. According to the ancient sages, their misuse causes melancholy, but they are so scarce and precious and served in quantities so small that we hardly could be poison, but instead, just a whisker of their intense fragrance fatigue "to win the love and raise the States only fainted.

In this recipe, there are truffles, but a truffle sauce, however, that strong smell of their breath gives an extra dimension to the dish.

Obviously with the truffle flavor is more intense ...

Ingredients: 380 gr

. linguine

900 gr. clams

6 teaspoons black truffle sauce

½ cup dry white wine 2 garlic clove

1 small red pepper (the amount of pepper varies depending on the type and tastes)

1 sprig of parsley

extra virgin olive

Preparation:

They put the clams in water with salt and leave for about an hour, changing the water every so often, so as to eliminate the sand.

Take a pan you fry a clove of garlic with a little oil, add the clams, cover with lid and let themselves go in heat for 3:00 to 4:00 minutes for them open.

Once opened they are removed from the pan and separate the shells from shellfish, you keep the broth of the clams that will be filtered through a sieve or cloth to remove any remaining sand.

Take a large frying pan, you fry the garlic with the chili, add the clams in shell, and go wild on high heat for 2:00 to 3:00 minutes. You do fade a little 'dry white wine, joins the clam broth and filtered before you eat for five minutes. Must be a bit 'soupy.

Meanwhile, cook the pasta al dente, you combines with clams and add the black truffle sauce. Goes up (if it is too dry you can add water to cook the pasta) es'impiatta adding a little olive oil and a bit 'of parsley.

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with 'nduja

This type of pasta called gnocchi I find it ideal for baked pasta.

Ingredients:

400 g of pasta dumplings format

400 g of tomato

4 teaspoons 'nduja

100 g provola

4 tablespoons Parmigiano Reggiano or Grana Padano

1 sprig of basil

extra virgin olive oil salt

Preparation:

Boil the pasta in salted water, takes off three minutes before the cooking time of pasta. Downs and you have a baking sheet by high sides joins the pureed tomatoes, cubed provolone, two tablespoons of Parmigiano Reggiano or Grana Padano shuffles everything. You add 'nduja and the remaining Parmesan or Grana. S'inforna at 180 degrees for 40-50 minutes, until it forms a golden crust. When cooked, leave for a few minutes in the oven; s'impiatta and garnish with basil leaves.

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salad flavored with sea

Ingredients:

100 g of squid

100 g cuttlefish

100 g pre-cooked shrimp

100 g mussels

2 carrots

3 stalks of celery 1 lemon

1 clove garlic

extra virgin olive oil

salt

pepper

Preparation:

After cleaning and washing the clams, bring to boil it in plenty of unsalted boiling water. Once all the shellfish are cooked, drain and let cool and cut into strips molluscs.

In a bowl combine the shellfish you add the chopped garlic, celery, carrot, cut into pieces. S'irrora with extra virgin olive oil and lemon juice is salted and pepper.

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' and boyfriends with turnip tops and Capri 'nduja

today for Valentine's Day I suggest a plate of pasta with a named 'and boyfriends of Capri pulp of Gragnano . Add a description of the type of pasta that makes this site , I found it very poetic as well as evocative: "Drawn bronze in the typical format in plot, like an embrace between the engaged under the cliffs of the beautiful blue island ".

I thought I'd combine this kind of pasta with turnip greens that taste a bit 'bitter and ' nduja a spicy taste. The embrace of southern flavor, for me, has failed.

Ingredients 250 g 'and boyfriends Capri

1 kg. of turnip greens

3 teaspoons 'nduja

1 clove garlic

1 small red pepper (the amount of pepper varies depending on the type and tastes)

extra virgin olive

salt

Preparation:

It cleans and wash turnip greens. Take a large pan you fry a clove of garlic and pepper, add the broccoli and cover with a lid, leaving them to dry for about ten minutes. Once the vegetables will have lost the water of vegetation, joins 'nduja and cook for several minutes.

Meanwhile, cook pasta al dente when cooked joins the turnip greens and 'nduja . S'impiatta by adding a little oil.

With this recipe I participate in the contest:


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turnip head! 's blog Valeria Vanilla, Ginger and Cinnamon.

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endive salad and herring lamb offal with

Pieter Claesz, Still Life with Herring , Rotterdam, Museum Boymans-van Beuningen

This painting titled Still Life by Pieter Claesz Herring is a native of Burg Steinfurt in Vestafalia, later moved to Haarlem. The painter was one of the main character of the theme of Banketjes (dinner tables), usually released in the Netherlands in particular in Haarlem from the first decade of the seventeenth century. From left, a tall glass and thin, almost cylindrical, a knife, a plate with chopped herring from the body, in second place with a plate of pepper and bread. With probability represents a meal of lean . Fish placed between the wine and bread, Eucharistic symbols are Christological allusions.

Herring The Dutch occupied a special position in the economy of the seventeenth century. It was common in the feeding of the working classes to be a nutritious and easy storage. In 1633 Jacob Westerban dedicated a poem that praised its many qualities. The poem is quoted in a Joseph de Bray's painting of 1664 Still Life with praise herring.

Joseph de Bray, Still Life with praise herring, Dresden, Gemäldegalerie

E 'shown in the table on the bottom of the painting surrounded by a garland of herring with onions and hung in the foreground chopped herring, bread and glasses full of beer and wine.

The star of today, therefore, is the herring fish flavor savory.

I thought I'd serve it as a salad together with escarole, olives and capers to enhance the flavor even more.

Ingredients:

1 bunch of escarole

3 fillets of smoked herring

100 g green olives

50 g of salted capers

1 clove garlic

a piece of red pepper (to taste)

extra virgin olive

Preparation:

dive smoked herring fillets in a bowl with warm water for about an hour, so you lose salt and soft.

In a small bowl with cold water and bring it to desalinate the capers.

After cleaning and washing the leaves of escarole you do boil it in hot water for ten minutes about, drained and make it cool.

Take a large pan and is brown the garlic with the chili pepper in extra virgin olive oil, add the escarole and boiled for a few minutes you go, join the herring fillets drained and sliced diced, sliced \u200b\u200bpitted olives and finally the capers. This is flavor for 5:00 to 10:00 minutes. Serve hot.

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Moscardini

Today I propose a traditional recipe from Lazio, Roman, that features the entrails of the lamb (lamb). A popular dish flavor.

Ingredients:

1 kg of mixed lamb offal (lung, heart, liver and spleen)

4 artichokes

1 lemon 1 onion

1 bay leaf ½ cup dry white wine, extra virgin olive oil

salt pepper

Preparation:

After cleaning and thoroughly washed under the offal running water, cut into chunks.

to clean the artichokes by depriving them of the hard outer leaves, and eliminates any "beard" in-house, are cut into pieces and put them in a basin of water with lemon juice.

Take a large pan and fry the onion is done, cut into pieces, with the leaf by then in extra-virgin olive oil, is added before the lung after a few minutes the heart, the liver and then the spleen, lets go over a high flame for about five minutes, stirring continuously, drizzle with white wine and let evaporate. You add the artichoke slices, salted, it pepa and lets go on a low flame for about twenty - thirty minutes, the offal and artichokes should be tender. Serve it hot and serve with the sauce.

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artichokes with basil and pine nuts with walnuts

A fresh and fragrant dish.

Ingredients: 1 kg baby octopus

white

100 g pine nuts 1 bunch basil

1 clove of garlic extra virgin

olive

salt pepper

Preparation:

After cleaning and washing the octopus is Boil in salted water for no hot water 20 to 30 minutes (cooking time depends on the size of the shellfish).

after draining and cooling down the bags are cut into rings and tentacles into small pieces, come together in a bowl or dish s'irrora with extra virgin olive oil, chopped garlic, salt , pepper, coarsely chopped basil leaves and pine nuts with your hands. Mix and leave to stand at room temperature for a few minutes before serving.

With this recipe I participate in the contest The water in the pot blog from the kitchen as you've ever seen.

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Contour light and fast. The recipe is loosely based on The encyclopedia of Italian cuisine. Vegetables and side dishes.

Ingredients:

250 g boiled beets

50 g mayonnaise with yogurt (like Mayo)

1 clove garlic

6 walnuts

extra virgin olive oil salt

Preparation:

Cut beets into cubes and collect in a bowl or serving dish, add chopped garlic, a drizzle of extra virgin olive oil and salt. Mix and add coarsely chopped walnuts and mayonnaise.

With this recipe I participate in the contest turnip head! 's blog Valeria Vanilla, Ginger and Cinnamon.

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Beetroot Rice ... inspiration Cantonese

This dish was inspired by the Rice Cantonese , because of some ingredients in common.

can be served as main course or accompanied by other dishes.

Ingredients: 400 g

Rice Ribe

200 g frozen peas 100 g of shrimp

, boiled

100 g green olives

2 carrots

2 medium onions

2 slices of ham

1 tablespoon capers

salt 1 tablespoon soy sauce

Extra virgin olive

Sale

Pepe

Preparation:

This leads to lightly salted boiling water, add the carrots after the first five minutes and let the peas go for 15 minutes. Drain them and leave to cool.

Meanwhile, cut the onions into rounds, put in a pot with a little olive oil and pepper and cook covered over low heat for 15 minutes. After the time you add sliced \u200b\u200bolives, capers and cook for several minutes.

In a saucepan, pour the rice and cover with water to be one or two cm above the rice. It should cook for 10 minutes, the rice should be al dente, drain and left to dry in the colander.

in a large frying pan heat a little olive oil is extra virgin olive oil and begin to add ingredients: onions with olives and capers, carrots cut into chunks, peas, boiled shrimp, rice, and finally cut the ham into strips. It blends well and add the tablespoon of soy sauce, goes up for a few minutes and finally s'impiatta.

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Shuba (herring salad)

ate this dish at a dinner party years ago. The hostess, Moldova's birth brought up in Ukraine and lived in Russia-Moscow-he wanted to delight us with the typical dishes of its countries. One was for the note: Shuba herring salad combined with vegetables.

The taste of salty kippers and the sweet taste of sugar beet creates an interesting juxtaposition. 'S recommended for gourmets who like strong flavors.

Ingredients:

3 fillets of smoked herring

2 medium potatoes 2 carrots 1 shallot

a large beetroot (cooked) 2 tablespoons mayonnaise

Preparation:

dive herring fillets smoked in a bowl with warm water for about an hour. Meanwhile, boil the potatoes and carrots, once cooled can be cleaned.

On a plate or serving bowl begins to compose the salad Shuba, first with a layer of finely chopped shallots, then a layer of grated boiled potatoes with a grater for vegetables, a layer of grated carrots, a layer of chopped herring fillets, a layer of mayonnaise and finally a layer of grated beets.

cover with plastic wrap and let stand in refrigerator - The SCIROCCO twelve hours , so that between them on flavor ingredients (It 's best to prepare the salad the day before). It brings out the fridge half an hour - one hour before serving.

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Sardinian gnocchi puff potato farmer's

When I read this recipe site Saffron Yellow came to my mind the famous painting by Annibale Carracci, The eating beans, which is preserved in Rome at the Galleria Column .

The painting depicts a man, probably a farmer, caught in the act of mouthing a spoonful of beans. Although in the table are other foods such as bread, three cippollotti, probably with a plate slices of cake stuffed with vegetables, and a glass of white wine, the protagonist is that bowl of beans.

And yes beans: nutritious, cheap and can be combined with a pasta dish that receives ever - or almost - a great success.

(The original recipe calls English white beans, I used the Cranberry).

Ingredients:

300 g dried beans

400 g gnocchi sardi

75 g bacon Smoked

1 clove garlic

1 small onion

200 ml of tomato

2 tablespoons chopped parsley

1 sprig Rosemary

few leaves of sage

extra virgin olive oil salt

pepper

Preparation:

If you use dried beans (like I did) you put in soak the night before, or at least for twelve hours. After the interval they are cooked in a pot, preferably earthenware, in cold water over low heat for about two hours, must be soft but they should not fall apart. After cooking allow to cool, and keeps the cooking water.

In a frying pan you fry the garlic with the leaves of sage and rosemary chopped, add the onion and fry you. Then he combines diced bacon and cook a few minutes, add the previously boiled beans, three ladles of the cooking water and tomato sauce. We salt, salt and pepper and joins a handful of chopped parsley, you cook over low heat for ten - fifteen minutes.

Meanwhile, cook the dumplings are Sardinians, once cooked, combine with the sauce and they taste.

S'impiattano the dumplings with beans you pass a drizzle of extra virgin olive oil and a sprinkling of chopped parsley.

great!

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Another simple dish, fragrant.

Ingredients:

2 large potatoes 4 slices of fresh salmon
1 clove garlic 1 sprig of rosemary

extra virgin olive oil
salt pepper

Preparation:

With the vegetable slices are cut the potatoes into very thin slices and put them in a bowl with cold water. Meanwhile, remove skin and bones from salmon slices, cut into small pieces and seasoned with a pinch of salt, pepper, rosemary and garlic.

In a baking tray lined with baking paper begins to dial the puff pastry alternating layers of sliced \u200b\u200bpotatoes and salmon, cut into pieces, the last layer of potatoes will puff pastry. We salt, pepper it, add some rosemary needle, and finally a drizzle of extra virgin olive oil. It bakes at 180 degrees for 40 to 50 minutes, until the top layer of potatoes will be golden brown.