Saving at home – Spaghetti omelette

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

This recipe is an amazing idea to cook spaghetti, even those of the day before.

In a few steps you will get an impressive and very tasty dish.

Let’s start:

SPAGHETTI OMELETTE

Ingredients for 4 people: 4 eggs – pinch of salt – Butter – 350 g spaghetti – Mortadella – soft cheese – Grated Parmesan

Preparation:

Beat the eggs, add the salt, Parmesan, Mortadella cut into cubes and the soft cheese always cut into cubes.

Boil the water and toss 400 g of spaghetti.

Meanwhile fry the butter in a non-stick pan. Drain the spaghetti and add to the eggs previously beaten with Mortadella and soft cheese

Combine everything in the non-stick pan until you get a fragrant spaghetti omelette.

Enjoy your meal!

original recipe:

Saving at home – Trofie with basil pesto, cherry tomatoes and mozzarella

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

These tasty trofie with basil pesto with cherry tomatoes, almonds and mozzarella are really easy to do.

The trofie are a typical Italian kind of pasta, hence, if you have difficulties in finding it, you can replace them with any other kind of short pasta.

A colorful dish that will make you look great and will bring so much joy to the table.

Let’s start:

TROFIE WITH BASIL PESTO, CHERRY TOMATOES AND MOZZARELLA

Ingredients for 4 people: 320 g trofie (or other short pasta) – 2 mozzarellas – 1 jar of basil pesto – 40 g of almonds – 20 tomatoes – some basil leaves – salt

Preparation:

Toast the chopped almonds coarsely in a non-stick pan without added fat.

Cook the trofie in abundant salted water, drain and season with the basil pesto and the tomatoes.

Complete the dish with the addition of mozzarella bits, toasted almonds and a decoration of fresh basil.

Enjoy your meal!

original recipe:

Saving at home – Swedish meatballs

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Today we move to Sweden… to enjoy these delicious meatballs.

The original recipe also includes pork, I propose it with only veal.

Let’s start:

SWEDISH MEATBALLS

Ingredients for 4 people: 300 g veal – 50 g dry bread (or toasted) – 1 glass of milk – 1 egg – 1 spring onion – 1 potato – 2 teaspoons of mustard – extra virgin olive oil – a knob of butter – flour – parsley – salt and pepper

Preparation:

First boil the potato (in boiling water or in the microwave), mash it and knead it in a bowl with minced meat, dried bread softened in milk, chopped onion, parsley, mustard and salt.

Prepare balls of 4-5 cm in diameter with the dough, pass in the flour and cook in a pan in which you have heated oil and butter.

Serve your Swedish meatballs with mashed potatoes, boiled potatoes or the typical brown or blueberry sauce.

Enjoy your meal!

original recipe:

Saving at home – Sea bream in salt

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Today we will see how to cook fish in salt, more specifically sea bream, but it can be used for many other varieties of fish, such as sea bass, trout etc.

The sea bream with salt is a light dish, delicate and much appreciated. The recipe is prepared in a few steps and is really easy and fast to prepare.

The salt crust (with egg whites in particular) will keep the meat moist, trapping the scents of herbs and fish naturally.

Let’s start:

SEA BREAM IN SALT

Ingredients for 4 people: 1,5 kg Sea bream – 1,5 kg Coarse salt – 1,5 kg Fine salt – 5 Egg whites – Parsley, marjoram, thyme – 1 clove Garlic – 8 Lemon slices – 4 tablespoons Extra virgin olive oil. To season: 4 tablespoons Extra virgin olive oil – pepper

Preparation:

First of all, the sea bream will have to be gutted. If it’s not, don’t worry because the procedure is not complicated at all. Simply equip yourself with kitchen scissors and cut the belly of the fish, then with your hands or with a spoon remove the entrails. Rinse the fish under a jet of cold water, including the belly emptied and keep aside.

Take the aromatic herbs, of different types, according to your tastes and what you can find and finely chop them together with a clove of garlic to which you have removed the internal part to make it more digestible.

This mince will serve to season the belly of the fish, then spoon and fill each belly with a spoonful of chopped herbs garlic. Then add a tablespoon of oil on the sea bream, two slices of lemon to give freshness and let it rest on a tray.

Now let’s deal with the salt crust:
Some people prefer to make it with salt and water but with the egg whites will have a better consistency, more compact and spatula. Then mount the egg whites until you get a hard and compact mixture and then add the coarse salt and salt until alternating and continuing to mix in the meantime, without too much care though. If the mixture is too dry add a drop of water.

Now cover a baking pan with parchment paper, spread on a little mixture of egg whites and salt, then arrange in an orderly manner the sea bream and cover them completely with the mixture.

Now you will not be left to bake in static mode at 220° C. for about 20 minutes.
The fish is cooked to perfection when the skin is easily detached from the meat and even the thorns slip away without difficulty. Of course it must be wet and not dry.

At the end of cooking just break the crust (do not wait too long because the cooking in the meantime goes on) and season.

Enjoy your meal!

original recipe:

Saving at home – Barley salad with provolone cheese and cherry tomatoes

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

I know… I often propose salads, but the reason is that I like them so much and then they are healthy and quick to prepare!!!

The taste of barley, along with that of the cheese and the tomatoes, will ensure you a dish that everyone will like.

Let’s start:

BARLEY SALAD WITH PROVOLONE AND CHERRY TOMATOES

Ingredients for 4 people: 200 g Provolone cheese – 300 g pearl barley – 1 small onion – 150 g tomatoes – 3 sprigs of parsley – 2 sprigs of mint – extra virgin olive oil

Preparation:

Boil the barley in boiling salted water.

Apart slice the white part of the onion and cut the tomatoes into wedges.

Finely chop the parsley and mint and also cut the Provolone cheese into cubes.

Drain the barley, cool it under cold water and season with the cherry tomatoes, provolone, onion, 2-3 tablespoons of extra virgin olive oil and a pinch of pepper to taste.

Mix well and finish with the chopped herbs.

Stir once again and serve immediately.

Your barley salad with provolone cheese and cherry tomatoes is ready!

Enjoy your meal!

original recipe:

Saving at home – Tuna mousse

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

This recipe will give a lot of elegance even to a very simple appetizer. The tuna mousse is very tasty and quick to prepare.

Let’s start:

TUNA MOUSSE

Ingredients for 4 people: 2 packages of TUNA in olive oil Tuna 160 g – 100 g of creamy cheese like robiola or cream cheese – 100 ml of cream – 2 tablespoons of mayonnaise – 30 g of shelled pistachios – a few tufts of salad – salt

Preparation:

Gather in a bowl the drained tuna, cream cheese and mayonnaise then blend them to obtain a smooth cream.

Whip the cream with a pinch of salt until it is soft and stiff then gently incorporate it with tuna mixture and refrigerate until right before palcing in the dishes; roughly chop the pistachios.

Use two spoonfuls to spoon the mousse in four saucers, sprinkle with the pistachio and complete decorating with salad.

Enjoy your meal!

original recipe:

Saving at home – Carrot, provolone and almond salad

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

I don’t know about you, but I often buy carrots for a particular recipe and then they stay in the refrigerator until they get an uninviting color.

With this tasty and original recipe, carrots will no longer have time to age!!!

Let’s start:

CARROT, PROVOLONE AND ALMOND SALAD

Ingredients for 4 people: 8 large carrots – 150 g provolone cheese – 80 g almonds in flakes – 2 teaspoons cumin – 1/2 cup extra virgin olive oil – fresh parsley chopped up – salt

Preparation:

Wash and peel the carrots. Slice them in half a centimeter thick slices and put them to boil in a pot with lightly salted water.

Boil the carrots for about 10 minutes and, once softened, drain.

Let them cool and then serve in a salad bowl, adding oil, cumin and chopped parsley.

Add the diced provolone cheese, the almonds in flakes and season with salt.

Serve your carrot salad cold.

Enjoy your meal!

original recipe:

Saving at home – Risotto with parsley

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

I don’t know about you, but I love all kinds of risotto! This is a slightly different recipe for which you need a few simple ingredients.

In a short time you will get a very fragrant risotto.

Let’s start:

RISOTTO WITH PARSLEY

Ingredients for 4 people: 300 grams of rice – 1 bunch of parsley – 60 grams of butter – 1 onion – 1 l of vegetable broth – 100 grams of grated pecorino cheese – extra virgin olive oil – salt and pepper

Preparation:

Wash the parsley, dry it and chop finely, then put a little aside to decorate the dishes and work the rest with cheese and butter, so as to obtain a paste but also homogeneous.

Finely chop the onion and let it cook in a saucepan with a little oil; add the rice and let it toast in the dressing, then begin to add even 1 l of hot broth, 1 ladle at a time waiting for the first one to be absorbed.

Bring the rice to cooking, then stir in the butter and season with salt and pepper.

Serve decorated with the chopped parsley left aside.

Enjoy your meal!

original recipe:

Saving at home – Cucumber and pear salad

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

The cucumber and pear salad is good and healthy. In 10 minutes, with minimum effort, you will bring on the table an appetizer, or a fresh second course for a light lunch!

The recipe includes the addition of feta, but if you want a vegan recipe, just omit it.

Let’s start:

CUCUMBER AND PEAR SALAD

Ingredients for 4 people: 3 small cucumbers – 2 pears – 200 g feta – 1 lemon – extra virgin olive oil – 1 tablespoon balsamic vinegar – fresh thyme – salt and pepper

Preparation:

Wash, dry and cut the cucumbers into thin slices, without peeling them. Blanch the slices in boiling salted water, drain and pass quickly under cold water. Let them dry on a kitchen towel or sheet of paper towel.

Wash and dry the pears and cut into thin slices; pour over the filtered lemon juice. Put the cucumber slices and the pear slices on the serving plate and mix.

Add the diced feta (optional), sprinkle with thyme leaves and season with a vinaigrette made of oil emulsified with balsamic vinegar, salt and pepper.

Enjoy your meal!

original recipe:

Saving at home – Salmon with potatoes and tomatoes in a pan

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Here we are with an easy and tasty recipe dedicated to those who love fish.

I advise you to cook the potatoes in a separate pan, so that they remain crispy during cooking.

Let’s start:

SALMON WITH POTAOES AND TOMATOES IN A PAN

Ingredients for 4 people: 500 g salmon (single piece or fillets) – 400 g potatoes – 300 g cherry tomatoes – 40 g extra virgin olive oil – 10 g butter – a little rosemary and a few sprigs of thyme – 1 clove garlic – salt – pepper

Preparation:

Sauté in a non-stick frying pan the potatoes cut in half with 20 g of oil and butter, add the chopped herbs, season with salt and cook until the potatoes are tender and golden.

In another pan brown the remaining oil with the clove of garlic, add the salmon and tomatoes cut in half and cook well both, then season to taste with salt and remove from the heat.

Arrange the salmon fillets in the dishes, add the potatoes and tomatoes, complete the fillets with a little chopped aromatic herbs and enjoy immediately.

Enjoy your meal!

original recipe: