What are you eating right now?

[Tosti]

Tosti 🍞🧀🥓

[Guest]

Mushroom sausages

Difficulty:

Cooking: 
35 min

Preparation: 
15 min

For: 
8

 sausages

 

 

The mushroom sausages are one of those seconds that makes everyone agree, who prepares them (because they are so simple) and who eats them! I do not know if there is a universal method to make them, I usually cook sausages first, which require a longer cooking time, and at the end I add the mushrooms into small pieces, which are able to brown in sausage fat. Nobody said it would be a light recipe! : D

You can use the types of mushrooms you prefer, they will always be excellent! You can prepare the mushroom sausages in advance and heat them just before serving.

I wish you a good day!

 

 

Ingredients for mushroom sausages

8 sausages

1 kg of mushrooms

1 clove of garlic

200 ml of white wine

extra virgin olive oil

salt

How to make mushroom sausages

 

Clean the mushrooms with a damp cloth and cut into small pieces.	Brown a clove of garlic in a pan and add the sausages.
After browning them on all sides, add the wine and 200ml of hot water.	Cover and cook for about fifteen minutes. Discover and dry excess liquid.
Add the mushrooms and a little salt.
Cook for about ten minutes and serve your mushroom sausages, reminding you to remove the garlic! : D

[Guest]

roastbeef and salad with tomatoes and cucumbers

 

[Guest]

Steaks of pork loin with pepper

Ingredients: 

4 slices of pork loin (cutlets without bone)

1/2 teaspoon of crushed pepper

1 tablespoon of canola oil

Iodized salt

3 peppers (red, yellow, green)

8 rapanels

1/2 courgette

200 g of leaf salad (lettuce, lettuce, iceberg salad)

2 tablespoons of balsamic vinegar

1 tablespoon of fruit vinegar

2 tablespoons of seed oil

Fresh ground pepper

1 tablespoon of finely chopped chives

1 tablespoon chopped parsley

Preparation: 

Rinse the meat with cold water, pat it and flavor it on both sides with crushed pepper. Place the loin slices on a griddle plate brushed with canola oil. Salt. Clean the peppers, remove the seeds, wash them and cut them into pieces. Add salt and grill with the meat. Clean the radishes and zucchini and cut them into slices by hand or with the mandolin. Prepare the salad leaves, wash them, dry them with the centrifuge and add them to the slices of radishes and courgettes. Prepare a condiment based on balsamic vinegar, fruit vinegar, seed oil, iodine salt and pepper. Add chives and chopped parsley. Season the salad. Arrange the salad on the plates along with slices of loin and pieces of pepper. A garlic baguette is the ideal accompaniment.

[Guest]

Penne all'arrabbiata: the traditional recipe of Roman cuisine
EASY 30 MIN FOR 4 PEOPLE
INGREDIENTS
RIGATE PENS 360 gr
TOMATO 600 gr • 18 kcal PEPPER
HOT 2/3
EXTRA VIRGIN OLIVE OIL 4 tablespoons • 79 kcal
GARLIC a clove • 79 kcal
Cluster PREPARATION • 79 kcal
PECORINO 100 grams grated • 332 kcal
The calories refer to 100 gr of product
Penne all'arrabbiata is a classic recipe of Roman cuisine but also one of the many first courses of our culinary tradition. Of course, in addition to the simple ingredients required, even the speed of preparation has helped make the penis famous among the people. Unlike amatriciana or carbonara, penne all'arrabbiata does not have an ancient tradition behind it, but they have nevertheless become part of the typical menus of restaurants that crowd the capital.

in the picture: penne all'arrabbiata
How to make penne all'arrabbiata
To cook the penne all'arrabbiata well, quality ingredients: tomato pulp of excellent workmanship, penne rigate idem, then PDO pecorino romano, Italian garlic and fresh parsley. In this specific recipe which concentrates all its flavor on the spiciness, chilli is essential: it must be strictly fresh and spiced at the right point. Use it to your liking and based on the degree of spiciness of the same.

First of all, heat the oil in a pan, add the garlic clove after having stripped it of the "shirt" (the outer casing) and you have slightly crushed it with the palm of your hand

Wash the peppers and remove the stem. Put them whole in oil (if they are as small as those I used) or cut into small pieces.

Brown everything well so that the pepper begins to flavor the oil, at the base of the sauce, seasoning the penne all'arrabbiata.

When the garlic is golden and before it darkens too much (it could give the whole a bitter taste that would ruin the dish) remove it. You can also remove the chili, but the dish will be less spicy, so ... fix it as you see fit.

At this point add the tomato and lower the heat, salt and let go for about fifteen / twenty minutes.

Meanwhile, cook the pasta in plenty of salted boiling water. Wash, gently dry and chop the parsley that will complete the dish, grating finally the pecorino romano.

Drain the pasta al dente, season with the sauce, serve and - each portion - complete with a handful of parsley and a sprinkling of pecorino. In case you have removed the pepper you can put it back on the plates as a decoration. Serve immediately, this is a hot dish. Be careful of those who tell you that even the angry can be cooked!

The regional variations of the penne all'arrabbiata
Sicilian: Sicilian penne include the use of aubergines, mozzarella, tomato sauce and a gram of hot pepper. The pasta must be dry and eggs and the preparation has many points in common with the Roman Arrabbiata;
Calabrese: this variant involves the use of fresh chilli, fresh tomato, onion, oregano and garlic and, in some cases, spicy salami;
Neapolitan: in Naples, often, this recipe is cooked with vermicelli and black olives or with a mixture of spices and herbs as happens in the Apulian cuisine;
The new variants
Traditional recipes are made to be betrayed and, especially in recent years, have spread the pleasant variations of penne all'arrabbiata like that with pancetta, cream, chilli powder and dried mushrooms, with tuna and black olives or with other ingredients such as anchovies, basil or a preparation in white. Two lines apart from the vodka penne, both plain and striped, famous for having, among the ingredients, not only vodka but also the spicy Arrabbiata pepper. There is also a cold variant, typically summer, which we recommend on particularly muggy days.

What is the difference between penne all'arrabbiata and amatriciana? And with the lumberjack?
The penne all'arrabbiata are based on sauce and pepper while, instead, with the penne all'amatriciana we use the pecorino and the guanciale. The penne alla boscaiola, instead, have porcini mushrooms, black olives and smoked bacon. In the variants, as you can read, some examples of hybrids are reported among these three recipes.

What wine to combine?
For penne all'arrabbiata, we recommend a medium-bodied red wine, especially those from Lazio and Abruzzo, which are able to enhance the spicy flavor of this first course.

 

Curiosity
Legend has it that the name derives from the fact that - being a first course with a spicy flavor - after eating it, the face takes on a red color, typical of those who warm up (when, in fact, arrives angry).
Indeed the penne all'arrabbiata are spicy, very spicy. Considering the fact that the only ingredients of the sauce are garlic and chilli (with the addition of parsley and a sprinkling of pecorino cheese) all the taste and the particularity of the dish are given by the amount of hot pepper that is put in the sauce. In Rome the penne all'arrabbiata are used as a typical midnight meal, when you meet with friends and you improvise - late in the evening - a snack despite exceeding 400 calories.

Finally one last curiosity: pasta all'arrabbiata is made with pennette and yet, in some restaurants, is proposed with spaghetti.

[zakrzeW]

Nothing

[Guest]

This recipe of trenette pesto with potatoes and green beans is typical of Ligurian cuisine , as you can imagine given the presence of the famous basil sauce among the ingredients. The proposal is to choose the trenette or linguine but it would not spoil with the preparation also the combination with trofie or gnocchi of potatoes or egg pastalike fettuccine. In short, free choice of pasta but we recommend the utmost attention to the preparation of the true Genoese pesto , whose goodness makes the success of the recipe.

Ingredients

Ingredients Trenette with pesto with potatoes and green beans for four people

• 350 gr of trenette (or linguine)
• 200 gr of green beans
• Salt to taste

• 2 to potato dough yellow
• 2 tablespoons of Genoese pesto

Recipe and preparation

How to make Trenette with pesto with potatoes and green beans

Peel the potatoes, divide them in half lengthwise, cut into slices of about 3 mm each and wash them. Pour the green beans and wash them.

Put the water for the pasta on the heat, salt it, and when it boils, dip the green beans and potatoes.

After about 5 minutes, when the vegetables are still very al dente, dip the pasta into the pot.

Once cooked the pasta, drain everything together and pour it into a bowl.

Season immediately with the Genoese pesto diluted with a couple of tablespoons of pasta cooking water.

Tips:

As you wish, you can add a handful of pine nuts.

[zakrzeW]

Banana 😁

[Guest]

 

[zakrzeW]

Tomato and Eggs.

[zakrzeW]

Watermelon 🍉

[Guest]

Birthday dinner with my wife !!!

 

 

Paella with Italian Rice First Quality and Saffron, Turkey, Chicken, Peas, Shrimp of Argentine, Codes of Atlantic Ocean Squid, Mussels of Chile.

 

[zakrzeW]

3 eggs with bread.

[Vindstot]

Yogurt

[Guest]

meatballs with pork sauce, with bread