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 – Turmeric risotto

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

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

Hi everyone!

The turmeric risotto, which looks like saffron risotto, has a very special flavor. In the original recipe you should use the root, but I use turmeric powder, which is more practical, and is delicious the same.

We are always in the area of recipes that are good for our health, since this spice has several beneficial qualities.

Let’s start:

TURMERIC RISOTTO

Ingredients for 4 people: 300 g rice for risotto (carnaroli is the best kind) – 120 g fresh turmeric root (or 3 tablespoons if you use the powder) – 1/2 golden onion – 1 litre vegetable broth – 1/2 glass of white wine – Extra virgin olive oil q.b. – 3 tablespoons Parmesan – 1 knob of butter to stir – Fresh chives q.b. – Pepe q.b.

Preparation:

If you use the fresh root it is very important to follow the directions carefully

Put a saucepan on the stove with the vegetable broth: 1 liter of water for a classic kitchen nut, or if you prefer and have some leftover vegetables you can prepare the broth at home. In both cases, put it to heat in a small pot until it reaches boiling, then lower the flame and leave it on the fire so that it remains nice and warm.

At this point, peel the onion and chop it finely, then clean well the turmeric root and peel it with a knife.  Before doing so, wear disposable gloves: turmeric in fact tends to stain your hands a lot.

Cut the turmeric root into small pieces, then put it aside for a moment.

At this point, fry the onion in the saucepan together with a drizzle of extra virgin olive oil, then add the turmeric cubes and cook over low heat for about 10 minutes (same procedure if you use turmeric powder), adding if necessary some broth to prevent it from drying out too much.

Add the rice and toast for a few minutes: when it is almost transparent, blend with white wine (or apple vinegar) and wait for it to evaporate completely. At this point, add the vegetable broth little by little and cook your turmeric risotto for 20 minutes (or for the time indicated on the rice packaging). As the broth evaporates, add more so as to keep the rice always wet.

When your risotto is ready, turn off the heat and add a knob of butter and Parmesan cheese, in order to keep it before serving.

Enjoy your meal!

original recipe:

Saving at home – Ricotta dumplings with cream, radicchio and walnuts

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

Hi everyone!

Do you want to try an alternative to the usual potato dumplings? Then you have to cook ricotta dumplings, a delicate first course, easy and quick to prepare.

They are much less known than potato dumplings but they are delicious and can be seasoned in many ways.

In this recipe we prepare them with a walnut, cream and radicchio sauce.

Let’s start:

RICOTTA DUMPLINGS WITH CREAM, RADICCHIO AND WALNUTS

Ingredients for 4 people: 500 g sheep’s cheese – 1 egg – 1 tablespoon grated aged pecorino cheese – 1 teaspoon salt – 300 g flour 00
FOR THE SAUCE: 15 shelled nuts – 125 g cream – 50 g chopped radicchio – chili – garlic – salt and pepper

Preparation:

In a bowl pour the ricotta cheese and soften mixing with a fork, then add the parmesan cheese, egg and salt. Once mixed well these ingredients, add the flour a little at a time. When the mixture is thick enough continue to work in a pastry until you add all the flour.

When the dough is homogeneous, roll it with a rolling pin to obtain a sheet of dough about 2 cm thick. Then cut strips about 2 cm wide by cutting them with the knife: roll them with your hands and cut the gnocchi as evenly as possible.

Then place them in a well floured tray and let them rest a little, just enough time to prepare the sauce of cream, nuts and radicchio.

Chop the nuts shelled with a chopper. In a pan, heat a little olive oil with a clove of garlic and a little chili, then add the chopped nuts and a little after the cream and a pinch of salt; finally add the chopped radicchio.

Let warm up a bit and turn off the fire.

Boil the water, salt it and throw away the gnocchi. They will be cooked in a few minutes, when they return to the surface.

Drain and pour into the pan with the walnut sauce, rekindle the heat and mix well all adding at the end a sprinkling of pepper and grated parmesan cheese to taste.

Enjoy your meal!

original recipe: http://www.ricettefacilieveloci.it/ricette-primi/gnocchi-ricotta-al-sugo-noci.html

Saving at home – Asparagus and shrimp pasta

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

Hi everyone!

The asparagus and shrimp pasta is a fresh recipe but also with an enveloping taste, which combines flavors of sea and land, delicious but absolutely simple and easy to do.

If you want you can add a pinch of saffron to get an even more colorful dish!

Let’s start:

ASPARAGUS AND SHRIMP PASTA

Ingredients for 4 people: 320 g pasta – 400 g asparagus – 300 g shrimp tails – 1 clove garlic – salt – pepper – extra virgin olive oil

Preparation:

Wash and clean the asparagus, then boil for 5 minutes in boiling salted water and separate the stems from the tips.

Cut the stems of the asparagus into pieces and blend with salt and oil, keeping the tips aside.

Boil the water for the pasta and, in the meantime, clean the shrimp, removing shells, legs and black fillet.

Brown the garlic with a little oil in a non-stick frying pan, then remove the garlic and add shrimp and asparagus tips, making them brown quickly over high heat.

Cook the pasta, drain very al dente and add it in the pan together with the asparagus cream.

The asparagus and shrimp pasta is ready to be served!

Enjoy your meal!

original recipe:

Saving at home – Pasta gratin Sicilian style (Italy)

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

Hi everyone!

Today we move to Sicily that, with its colors and flavors, always offers a thousand ideas in the kitchen for the preparation of tasty and delicious dishes such as these grilled Sicilian penne.

Let’s start:

PASTA GRATIN SICILIAN STYLE (ITALY)

Ingredients for 4 people: 320g of short pasta – 1 eggplant – 100g tomato pulp – olive oil – 1 onion – 1 clove of garlic – basil leaves – salt and pepper – 150g of Ricotta – 10g of filleted almonds

Preparation:

To prepare the Sicilian penne, clean the eggplant, remove the ends, rinse and cut into slices and then dice.
In a pan, pour a little olive oil and sauté the sliced onion and the clove of garlic. Add eggplant too and sauté for a few minutes. Now pour the tomato pulp, season with salt and pepper and cook for 5 minutes.

Meanwhile cook the pasta in plenty of salted boiling water. Drain it al dente and add it to the sauce together with half of Ricotta.

Mix everything, then pour the pasta seasoned in a greased pan with a little oil. Sprinkle with the remaining ricotta cheese and garnish with almonds. Let gratin the Sicilian penne in the oven to 240° C until they are colored on the surface, then serve them hot.

Enjoy your meal!

original recipe: https://www.galbani.it/ricette/penne-gratinate-alla-siciliana

Saving at home – Pappardelle with mushroom sauce

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

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

Hi everyone!

Just half an hour to serve these pappardelle (Italian kind of pasta) with porcini mushrooms, a tasty dish made with a few fresh ingredients.

Let’s start:

PAPPARDELLE WITH MUSHROOM SAUCE

Ingredients for 4 people: 350 g. of pappardelle (a kind of pasta similar to spaghetti, but thicker and flattter) – 300 g. of fresh porcini mushrooms (or 25/30 g. of dried porcini mushrooms) – 4 or 5 tomatoes – 1 shallot – 1 clove of garlic – 1 cup of broth – 1 sprig of fresh thyme – oil – salt

Preparation:

If you use dried mushrooms, leave them for about half an hour in a cup of warm water (which you will keep), cut them into thin strips and cook them 5 minutes over a high heat in a pan with two or three tablespoons of oil and the clove of garlic, salt to taste.

Chop the shallot and add it to the mushrooms by adding a tablespoon of oil in the pan and lowering the heat, after a couple of minutes add the broth or the water in which you used to soak the mushrooms, raise the heat and bring to a boil.

Cut the tomatoes into cubes, remove the garlic clove from the pan, add them to the mushrooms, lower the heat and cook for about 15 minutes.

Cook the pappardelle in plenty of salted water, drain, add to the sauce and serve.

If you want a stronger flavor, you can add at the end of cooking a little grated Parmesan… your recipe will no longer be vegan in this case!

Enjoy your meal!

original recipe: https://www.1000ricette.net/primi-piatti/pappardelle-al-sugo-di-funghi-porcini/

Saving at home – Tomato cream with croutons

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

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

Hi everyone!

You have little time but want a really tasty recipe? Then you have to try the tomato cream with croutons.

If you want the vegan version, just don’t add the emmentaler cheese.

It is also suitable for these cold winter days.

Let’s start:

TOMATO CREAM WITH CROUTONS

Ingredients for 4 people: 800 g large fresh tomatoes – 4 slices sliced bread – fresh basil – 2 slices Emmentaler – 1 clove of garlic – 1 teaspoon of sugar – extra virgin olive oil – salt

Preparation:

Put the tomatoes in boiling water, peel, remove the seeds and combine in a saucepan with the crushed garlic, sugar, a pinch of salt, 4 tablespoons of oil and 2 dl water.

Cook the fresh tomato sauce for 10 minutes, add a few basil leaves and blend with the immersion mixer. Season to taste with salt.

Fill the slices of bread two by two with cheese, brush with oil and toast in a pan until the cheese begins to melt. Cut the toast into squares and serve the golden croutons with the tomato cream and a few basil leaves.

Enjoy your meal!

original recipe: https://ricette.donnamoderna.com/crema-di-pomodoro-con-crostini

Saving at home – Semolina with a heart made of cheese

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

Hi everyone!

Today we will prepare a recipe suitable for children, but that will surely appeal even the older ones, especially in these cold winter days: semolina with a heart made of cheese.
To make the recipe even more loved by our little ones we will use it in the shape of a snowman, so loved by children!

Let’s start:

SEMOLINA WITH A HEART MADE OF CHEESE

Ingredients for 4 people: 100 g soft wheat semolina – 250 ml milk – 2 creamy formaggini – salt – 6 black olives – 1 carrot

Preparation:

To prepare the semolina with a heart of cheese put on the heat milk using a saucepan and bring it almost to boiling. Lower the flame and pour all the semolina. Mix carefully and season with salt.

When the semolina is well cooked, add the creamy cheese and continue to mix until the mixture has solidified a little. Turn off the flame and let it rest.

In the meantime, clean the carrot, cut it into slices and try to obtain a triangle about half a cm thick and the size you prefer. This will be the nose of our snowman.

Take two of the olives and cut them into rounds. Take the others and cut them in half lengthways.

Serve your semolina like this: pour into a bowl two ladles of semolina with heart of cheese; use two half olives to create the eyes; the carrot to make the nose and the olives to round to compose the mouth.

Enjoy your meal!

original recipe: https://www.galbani.it/ricette/semolino-con-cuore-di-formaggino

Saving at home – Linguine with lemon

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

Hi everyone!

Today’s dish? we will make: lemon linguine!

The success will be guaranteed, the linguine flavored with lemon zest are suitable for any situation, both for a dinner with friends and for the daily meal.

This delicacy will become creamy and refined thanks to the butter that not only contrasts the sour flavor of lemon juice but wraps the ingredients making each bite a unique out of the ordinary complex of flavors, aromas and sensations.

Let’s start:

LINGUINE WITH LEMON

Ingredients for 4 people: 400 g linguine – 80 g butter – 2 lemons – preferably organic – 50 ml cream – pepper – salt – a few leaves of thyme

Preparation:

The preparation of your lemon linguine is done in order to optimize the time and stay in front of the stove as little as possible.

Take a pot with high edges, fill it with salted water and bring it to a boil, then cook the pasta.
Meanwhile, prepare the sauce for the dressing of your lemon linguine: grate the lemon zest or cut into strips.

Be careful to take only the yellow part because the white part is bitter and unpleasant.
Squeeze 1 lemon and set aside.

In a pan melt the butter with the grated lemon zest (if you prefer you can cut it into strips).

Then add the cream, pour the lemon juice and season with salt and pepper.

At this point, the pasta will have reached its al dente cooking (not too soft); Pour the sauce on the pasta and serve.

Enjoy your meal!

original recipe: https://www.galbani.it/ricette/linguine-al-limone

Saving at home – Rigatoni with pistachio pesto, mozzarella and dried tomatoes

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

Hi everyone!

An aromatic and fresh taste characterizes the pistachio pesto recipe that we will prepare today.

This tasty sauce, paired with dried tomatoes cut into strips and mozzarella cheese, is perfect for seasoning a short pasta as rigatoni.

Let’s start:

RIGATONI WITH PISTACHIO PESTO, MOZZARELLA AND DRIED TOMATOES

Ingredients for 4 people: 320 g short pasta (rigatoni) – 2 mozzarellas – 100 g of Bronte pistachios – 15 g of pine nuts – 50 g fresh rocket – 8 sun-dried tomatoes – extra virgin olive oil

Preparation:

For the preparation of pistachio pesto you must use a blender or mortar. Pour in the pistachios, pine nuts and rucola salad.  Blend or crush them, adding little by little the extra virgin olive oil. All this until you get a creamy and homogeneous pesto

Add some oil if you have too thick a dough.

At this point, cook the rigatoni in salted boiling water for about ten minutes and drain

Add the pistachio pesto, sun-dried tomatoes and mozzarella.

Now, mix everything well, sprinkle with a little black pepper and serve warm.

Enjoy your meal!

original recipe: https://www.galbani.it/ricette/rigatoni-con-pesto-di-pistacchi-mozzarella-e-pomodori-secchi