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ingredients: potato
KG
-1 -3 -3
mozzarella slices of mortadella
-1 pound of grated Parmesan

-1 pound of butter-milk-salt to taste


procedure :
-Peel and slice the potatoes, put them in a bowl and season with salt and Parmesan cheese.
-Put in a greased pan, layer potatoes, mozzarella, mortadella, and finally another layer of potatoes.
-Cover with milk, butter flakes, parmesan cheese and bake until the milk dries and forms a golden crust.

grazieee mom! Must be very good, I'm looking forward to it!

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potatoes potatoes with milk, rice cakes and mussels

ingredients:
-1 kg potatoes
-1 / 2 kg of rice cock 5 minutes
-2 kg -1 mussel
KG tomatoes long
-1 Roman pound of grated
-breadcrumbs

proceedings:
-Slice the potatoes fairly thin, prepare in a bowl with the Roman sliced \u200b\u200bgarlic, parsley, oregano and two handfuls of breadcrumbs.
-On the bottom of the pan put a little water and oil after the potatoes seasoned with a little compost to put a layer in prepared pan.
-Pour rice, mussels, and then soak the rice and water from above cozze.Spargere even some chopped tomatoes.
-Put a little oil and cover with the other patate.Infine cover with the tomatoes in half and open the compound.
-Flush with plenty of oil and bake for about an hour.

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mother

Ingredients: -500 gr
boiled potatoes and mash
-500 gr flour
zero to four tbsp oil
-salt to taste
-optional 1 egg
-1 yeast

proceedings:
-knead with warm water and spread the dough with your hands in a pan greased with oil-
let rise for a couple of hours, then serve with tomato, oregano, salt and chopped garlic
-flush with oil and bake in hot oven for about half an hour

mamminaaa thanks! I can assure you it is very good!

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delight of artichokes

Ingredients: Roman artichokes
-6 -1
spring onion
-50 gr. butter
-200 gr. Roman ricotta
-50 gr. grated Parmesan cheese
-marjoram, nutmeg and salt
-50 gr. grated Parmesan cheese
-black pepper to taste

proceedings:
-clean the artichokes, chop the onion, add the butter and fry gently over low heat in skillet
-boil the artichokes, then add the salt, marjoram and a little water and saute in a pan-
in a large bowl place the ricotta with the nutmeg, and mash with a fork and diluted with a little water from the pasta
-add the artichokes hot, and mix them with cream cheese
-pour into the pasta bowl, mix well, sprinkle with Parmesan cheese and freshly ground pepper sauce is
psquesto excellent with shellfish or pens

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kinder delice

ingredients: eggs
-8
-350g of sugar 150g

butter-milk 150gr
-350g of flour
-75gr cocoa
-2 bags bread of angels
-250g of whipped cream, nutella


procedure :
-beat eggs with sugar until a creamy sauce, add the butter with the milk if the mixture is well blended add flour
-pay fountain chocolate powder and finally bust 2. baking bread angels
-pour into a cake pan and bake at 180 ° C for 40 m-
when the cake is cold, divide it by half ' spreads on the first goal 'half jar of Nutella, then add whipped cream before dialing 250gr.di put the other half' the other chocolate, close it and cover with a chocolate glaze

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shin of veal

Ingredients:
a shin- calf by about 2 kg of white wine
-2ooml
-30 gd'olio

-nutmeg-Salt and pepper to taste

Preparation: Wash and dry
-shin, salt, pepper, anoint him with oil, sprinkle sprinkle with nutmeg and white wine. Wrap in waxed paper and place in a roasting pan.
-bake in preheated oven at 180 degrees for 2 hours and 1 \\ 2 or so. Halfway through cooking, remove the parchment paper, and if necessary, increase the temperature to 200 ° for it to brown, and brown evenly.

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Spaghetti gricia

Ingredients:
-150 gr. pillow
-40 gr. olive oil
-1 garlic clove -1
spicy chili
-50 gr. grated Pecorino cheese.

proceedings:
-cut the bacon into cubes and brown well in oil with garlic and chilli.
-school spaghetti and serve with the sauce from which you remove the garlic and chilli.
-sprinkle generously with the cheese!

Rigatoni, cheese and pepper

Ingredients:
-100 gr. of cheese
-ground black pepper to taste

proceedings:
-After cooking the rigatoni but not too much strain and sprinkle with grated cheese, mix and sprinkle with a little pepper

Bucatini all'amatriciana

ingredients:
-200 grams of diced bacon
-olive oil
-1 Small onion
-600 g peeled tomatoes drained
-1 hot pepper
-grated pecorino cheese to taste Salt to taste-


proceedings:
-oil and add the bacon and onion sauté
well-drained, add the tomatoes, chili, salt and cook for about twenty minutes
-drain the pasta, toss with the sauce and cheese

Tortiglioni carbonara

ingredients:
-200g of diced bacon
-50g of butter
-2 Eggs
-1 clove garlic-pecorino cheese

-salt and pepper to taste

proceedings:
-sauté the bacon in butter with garlic
- Meanwhile cook the pasta, drain and last, place the pan with the bacon and egg unite the two stirring over high heat for a few seconds
-dressing with feta cheese and pepper to Paice

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malfatti potato and zucchini-crusted fillet

ingredients:
- 1 kg. potato zucchini

-2 -150 gr. of durum wheat

-2 tablespoons grated Parmesan cheese salt to taste -1 egg-


proceedings:
-chop zucchini and squeeze to remove water.
-boil and peel potatoes, cooked, combine all ingredients and knead the dough
-drop teaspoons to boiling water and cook for 1-2 '
-dress with a light sauce and parmesan

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Ingredients:
-1 dose of puff pastry;
-500 gr. fillet of beef;
-400 gr. porcini mushrooms or button mushrooms;
-100 gr. proscisutto of terracotta
egg -1;
-flour taste;
-oil, salt and pepper to taste

proceedings:
-cook the mushrooms and sprinkle lightly with a little 'flour and chop
-in the meantime, put the fillet in a pan with oil, salt and pepper
-it cool, cover with sauce and mushrooms slices of ham, then put in pastry.
-close well on all sides and prick the center. Brush with egg yolk, place in a well-oiled baking dish in oven for about 20 minutes

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strudel stuffed eggplant roll

Ingredients:
-250 gr. flour
-250 gr. Ricotta
-100 gr. Water
-1 pinch of salt

For the filling:
-1 large eggplant
-200 gr. of grated provolone
-30 gr. Oil
-1 clove of garlic
-100 gr.
ripe tomatoes and basil to taste salt-

Procedure:
-add flour, cottage cheese, water and salt and knead
-to rest for 30 '. Dice the eggplant, add salt and let rest for 10 minutes, then wash.
-brown in skillet with garlic oil, add the diced eggplant and cook
-merge chopped tomatoes, salt, basil and continue cooking
-pull with a thin rolling pin. Stuff with the filling and grated provolone.
-coil giving the shape of strudel and brush with oil.
-bake in preheated oven for 30 'to 200 °
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Ingredients:
-200 gr. of warm water
-100 gr. milk;
-50 gr. grated pecorino cheese;
-1 teaspoon of salt;
-1 teaspoon of sugar;
-25 gr. yeast;
-520 gr. flour;
-150 gr. of provolone;
-200 gr. sausage;
-soft margarine;
-150 gr. Asiago;
-150 gr. of slices;
-150 gr. salami.

proceedings:
-dissolve the yeast in the milk, add water, cheese and sugar and stir.
-combine flour, salt and knead.
-let rise, then chop provolone, salami, asiago cheese and sausage. Roll out the dough into a rectangle cm. 30 to 40, spread with margarine and put the filling.
-roll and sprinkle the rectangle, as it rolls with margarine.
-form a ring and let rise again for 30 '.
-bake in preheated oven for 40 'to 180 °.

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INGREDIENTS (serves 4)
4 large bell peppers (red or yellow it does not matter)
a handful of parmesan cheese (2 tablespoons) 4 tablespoons of breadcrumbs


1 egg 1 tablespoon chopped parsley

250 g of minced 2 tablespoons extra virgin olive oil salt and pepper


PREPARATION: Make
Gently toast the peppers on a plate, without colorino in depth, but only to curl the surface film.
Once that is done, peel, cut the cap removed the ribs and seeds inside, then cut into strips abbastannza wide.
Meanwhile in a bowl place the breadcrumbs, cheese, parsley, meat (blanched slightly above), the egg, oil, salt and pepe.Mescolate all, mixing with your hands, if it feels dry add one egg, add bread crumbs vice versa, the mixture should be soft and compact.
After preparing all the dough, arrange the peppers, which then you are going to roll up and secure with toothpicks.
place them on a baking sheet sprayed with oil still wet on the peppers a bit of bread crumbs and moisten lightly with a little more oil, then bake in preheated oven for 15 minutes.

DIFFICULTIES ': Easy
Time: 30 minutes

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pepper Eggplant rolls with butter potatoes


INGREDIENTS (serves 4)
4
Eggplant purple flour '00 '
grated cheese
an egg
parsley salt


PREPARATION:
Wash the eggplants, cut into pieces large enough, then put them in water and boil for 10 minutes (not be too soft, the right).
Drain and let cool, meanwhile, beat the egg in a bowl with the cheese and add some parsley and salt. Once cooled
past the eggplant in the egg immediately after the meal and put to fry in a pan with hot oil until golden. Retire with a slotted spoon, put them to dry on absorbent kitchen paper and serve salt very hot!

Difficulty Easy
Time 20 Minutes

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INGREDIENTS (serves 4)

600 g potato 30 g butter, chopped parsley


nutmeg salt pepper



PREPARATION Peel the potatoes, wash and cut into slices using a serrated knife blade, so that each slice there is a groove.
Meanwhile, put a saucepan with plenty of water, when boiling add salt and then put in the potatoes cook for about ten minutes.
Meanwhile, prepare the butter, and cut it into pieces with a soft cream, working with a wooden spoon. When it became very homogeneous and smooth add the salt, pepper and a little nutmeg, then mix everything.
Drain the potatoes and then let them dry on a tray, while that with a bit of butter prepared Grease a baking dish (preferably porcelain is), place the potatoes covering them with melted butter.
Place in oven for 30 minutes to 190 °.
When the potatoes look golden on the surface, remove the pan let cool and cover with a little chopped parsley, then serve warm.

Time 60 Minutes Difficulty
Media

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mushroom risotto with peas, shrimp and salmon croquettes


INGREDIENTS (serves 4)
350 g rice 50 g butter

a salmon fillet
300 g shrimps 100 g of peas

2 cherry tomatoes
a liter of vegetable broth

half a glass of white wine a little onion some celery

some parsley salt and pepper


PREPARATION
Shell the prawns and slice the salmon fillet, meanwhile, apart from cooking in boiling water peas.
Chop the onion and celery, both with brown butter and tomatoes, add the rice, after a little wine to evaporate. When the rice requires adding the hot broth a little at a time. A half-cooked rice then add the peas and shrimp and salmon, stir gently continually adding the broth. Finally add salt and pepper and sprinkle with chopped parsley.

Time 30 Minutes Difficulty
Media

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INGREDIENTS (4 servings) 200 g of tuna


300 g ricotta cheese 2 eggs 80 g butter

parsley

flour 2 tablespoons grated Parmesan salt



PREPARATION Mix the tuna with cottage cheese, eggs, Parmesan, parsley salt and pepper.
Once all mixed with the mixture formed into balls, flour and cook in butter previously heated. Place all the meatballs in the pot and put parsley and lemon wedges before serving.

Time 30 Minutes
Difficulty Easy

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Penne with ricotta cheese and tuna and mushroom ragout of veal anchovy

INGREDIENTS (serves 4)

300 g penne
a bunch of celery, a carrot

300 g minced veal
5-6
tomatoes 30 g dried porcini mushrooms
a little bit of red wine a little chopped parsley


some chopped basil olive oil olive oil salt and pepper



PREPARATION Put the mushrooms in warm water, chop all the vegetables (carrots and celery) and fry with a little extra virgin olive oil.
Add the ground beef to the mixture and pour over the wine, allowing it to evaporate, then add the drained mushrooms, diced tomatoes, salt and pepper.
cook for 30 minutes, adding a little water if necessary.
Meanwhile, cook the penne, drain it al dente and add to the sauce ready. Finally
Serve and serve with basil, parsley and Parmesan cheese.

Time 40 minutes Difficulty
Media

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Cake



INGRDIENTS (4 servings) 700 g


anchovy bread crumbs, tomato sauce

some garlic cloves

oregano olive oil salt and pepper


PREPARATION
Open anchovies with a knife along the length, leaving one unit, and remove the bones and head.
Rinse, drain and then dry them gently. Grease a pan with oil and arrange to open within the anchovies, sprinkle with bread crumbs, oregano, pepper, salt and a tablespoon of tomato puree. Repeat this until you run out of anchovies, forming layers. Finally pour plenty of oil on the surface and some garlic cloves. Bake
all for 40 minutes before serving.

Time 60 minutes Difficulty
'Easy

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Many recipes are easy and fast

Here are some recipes especially designed for those who are not in tune with the stove. Simple, fast and inexpensive!
I hope you enjoy cooking and try these delicious dishes and make a good impression with your guests!!

Good job and very good appetite ........

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Dentice stewed strawberry cake

INGREDIENTS (serves 4)

a sea bream of about a pound
2 glasses of warm water a glass

of tomato sauce 2 tablespoons extra virgin olive oil
a ciufffo parsley

2 basil leaves 2 cloves garlic salt and pepper



PREPARATION
good chop the garlic and parsley, then add to a bowl, mix the tomatoes, salt and pepper.
Place the sauce in a saucepan and add the oil and put it on the stove when the sauce is hot place the snapper clean and hot water.
Bake for about 20 minutes and serve hot.

Time 60 MINUTES
Difficulty Easy

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INGRDIENTS (serves 4)

300 g strawberries 200 g flour 120 g butter


2 eggs 125 g sugar lemon

half a teaspoon of baking powder
30 g of icing sugar


PREPARATION Cut the strawberries into pieces, add the lemon juice and 25 g of zucchero.Lavorare aside the remaining sugar with 100 g of butter, stir in the yolks, the flour sifted with baking powder and mix. Add to
whole strawberries with their juice and egg whites, pour the mixture into a buttered mold and bake at 180 ° C for about 40 minutes.
Serve the cake cold sprinkled with icing sugar.

Time 80 minutes Difficulty
Media

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Bucatini with seafood grilled anchovies

INGREDIENTS (serves 4)
800 g of fresh anchovies
6 tablespoons extra virgin olive oil

a lemon salt and pepper


PREPARATION
Clean and bone the anchovies without opening them to half, then arrange on a plate and season them with oil, salt and pepper. At this point, align in a baking dish and bake, or cook on the grill with charcoal or wood charcoal.
Once cooked to be served very hot accompanied by the lemon.

Time 30 minutes Difficulty
'Easy

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INGREDIENTS (serves 4)
bucatini
400 g 600 g squid, cuttlefish and octopus cleaned prawns
½ cup extra virgin olive oil

a little white wine 2 cloves garlic, chopped parsley

a chilli salt


PREPARATION
First fry the garlic with the oil, add some parsley, pepper and fish cut in rings. In
browned pour a glass of wine, cook for fifteen minutes, after half cooked, add the prawns, after all the salty continue cooking for another 5 minutes.
Drain the pasta al dente and toss with the fish, then sprinkle the dish with a little parsley.

Time 40 minutes Difficulty
Media

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Pancotto

INGREDIENTS (serves 4)
Half kg of bread stale
150 grams of extra virgin olive oil

20 g grated Parmesan cheese 60 g butter

an egg 200 g of tomato
a stock cube salt


PREPARATION
Sprinkle the crumb of bread in cold water for about an hour, then put it in a pot still with a pint of water, 40g of butter, oil and salt.
Boil, and add the nuts, tomatoes and cook for 20 minutes. Meanwhile in a large bowl beat egg, Parmesan cheese, 20g melted butter, then slowly pour over the bread soup and serve.

Time
90 minutes Difficulty Easy

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Palombo seasoned with capers in pan

INGREDIENTS (serves 4) 4 slices of dogfish
approximately 150 g each 70 g of butter

a tablespoon of capers ½ cup chopped
vinegar

a bay leaf salt and pepper


PREPARATION Boil fish in salted water with bay leaves and vinegar, simmer for 15 minuti.Intanto heat until the butter turns brown, then add finely chopped capers and parsley and remove from heat.
Arrange the fish on a plate, take off the skin gently, add salt, add pepper nero.successivamente pour the hot butter and serve with a little lemon.

Time
50 minutes Difficulty Easy
Calories 480

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INGREDIENTS (serves 4)
100 g of canned corn
2 slices of ham 5 eggs


onion parsley

2 tablespoons heavy cream 4 tablespoons of extra virgin olive oil salt



PREPARATION Beat eggs with cream, parsley and salt. Meanwhile, sauté chopped onion, diced ham and drained corn with a little oil, then season with salt.
In another pan heat a little more oil and slide half of egg mixture, creating a small, thin pancake, distributed over the fried corn, and cover with the remaining beaten eggs.
Cook and Serve the omelet after it turned.

Time 45 Minutes
Difficulty Easy
Calories 335

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Corn Risotto with white wine

INGREDIENTS (serves 4) :
400 g of rice
onion

20 g of butter 2 tablespoons olive oil
oil 30 g parmesan

2 glasses of wine and a half liters of broth nut
4 tablespoons cream
salt


PREPARATION Sauté onions in butter and oil, when browned add the rice, pour a little at a time with the wine and let evaporate, to complete the cooking time to time adding the broth, stirring often. Season with salt and add the cream and Parmesan cheese.
Mix and serve the dish hot.

Time 45 Minutes
Difficulty Easy
Calories 510