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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

Loceryl Effectiveness

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