Saving at home – Tuna loaf

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

Hi everyone!

The tuna loaf is very special and different from what we know most made with meat.

It’s an impressive dish that can be served with a salad.

Its preparation is also much faster than that of the traditional meatloaf.

Let’s start:

TUNA LOAF

Ingredients for 4 people: 2 packages of tuna in water (about 300 g) – 3 potatoes – 2 tablespoons of grated Parmesan – 2 eggs – a thick tuft of parsley – 3 anchovy fillets in oil – 1 tablespoon of capers – 125 g of thick yogurt – 30 g of extra virgin olive oil – salad – salt and pepper

Preparation:

Boil the potatoes, peel them, pass them still hot to the potato masher, gather them in a bowl, add 1 egg, parmesan and the well drained tuna. Heat the oven to 200º C.

Crush the tuna with a fork in order to divide it into small crumbs and mix it with the other ingredients until you get a homogeneous mixture.

Place the mixture on an aluminum sheet, give it the shape of a meatloaf, roll it in the sheet closing well the ends and cook in a hot oven for about 30 minutes.

While the meatloaf cooks, make the egg firm, then blend it with parsley, anchovies, capers, oil and salt and little pepper. Mix with the yogurt until you get a fluid sauce.

Let the meatloaf cool, cut into slices and serve garnished with the prepared sauce and salad.

Enjoy your meal!

original recipe:

Saving at home – Risotto with saffron

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

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

Hi everyone!

Here we are with one of my favorite recipesrisotto with saffron (or Milanese style).

A colorful recipe that will warm up your winter evenings! If you do more, it is also delicious the next day sautéed in a pan.

For the vegan version, you will just have to replace the butter with extra virgin olive oil.

Let’s start:

RISOTTO WITH SAFFRON

Ingredients for 4 people: 300 grams of rice – 40 grams of butter (or extra virgin olive oil) – 1/2 minced onion – 1/2 glass of white wine (or white vinegar) – 1 sachet of saffron – 40 grams of Parmesan – 1 liter of vegetable broth

Preparation:

Let the finely chopped onion dry in a saucepan with 30 grams of butter (or extra virgin olive oil).

Add the rice and let it brown with the onion and the butter.

Wet the rice with the white wine (or apple vinegar) and, when it is blended, add the hot broth, one ladle at a time.

Always stirring, cook the rice pouring over the broth, taking care not to let it ever dry.

When the risotto is half cooked, add the saffron and dissolve in a ladle of hot broth.

After cooking (about 20 minutes) remove the saucepan from the heat, add a knob of butter (or oil) and Parmesan and stir.

Wait a couple of minutes before serving the saffron risotto in the dishes, so that the rice so that it will get more flavor.

Enjoy your meal!

original recipe:

Saving at home – Pasta with eggplant

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

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

Hi everyone!

Here we are with a new recipe, one of my favorites: pasta with eggplant.

Let’s start:

PASTA WITH EGGPLANT

Ingredients for 4 people: 300 g short pasta – 1 clove of garlic – 2 eggplants – spices – extra virgin olive oil – short pasta – salt – one tablespoon of tomato paste – little cooking water of the pasta

Preparation:

Peel, cut and take away the interior of the garlic clove. Put on the heat a pan with extra virgin olive oil and add the garlic. Let it get brown.

Meanwhile, dice the eggplants. As soon as the garlic becomes brown, remove it and pour the eggplants.

Add the spices and salt.

Put a pot with water over the heat, salt and bring to a boil.

Pour the pasta into the water.

From time to time stir the eggplant (which you will have cooked covered with a lid). At the end of cooking add the tomato paste.

When the pasta is cooked, drain, leaving aside a little cooking water that you will add to the eggplant sauce.

Sauté pasta in the eggplant sauce and serve.

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 – Macaroni with fondue and walnut

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

Hi everyone!

Here we are with another recipe, very easy and tasty, suitable for the colder days that are now approaching!

Let’s start:

MACARONI WITH FONDUE AND WALNUTS

Ingredients for 4 people: 400 g of macaroni – 1/2 litre of milk – 100 g of taleggio – 100 g of Provolone – 60 g Parmesan – 40 g of gherighi di noce – 20 g of flour – 10 g of butter – 1 yolk – salt and pepper

Preparation:

Heat the milk in a saucepan and meanwhile melt the butter in a pan to which you will add the flour

Pour the milk slowly into the butter and flour mixture, together with the Provolone cheese and taleggio reduced to cubes and finally the Parmesan, melting over low heat.

Add the egg yolk to the fondue, removing it from the heat.

Season the pasta with the cheese fondue and add the chopped walnuts.

Sprinkle with pepper to taste.

Enjoy your meal!

original recipe:

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

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

Hi everyone!

Here we are today with a new recipe! Even today, an original dish that is tasty and ready in no time: rigatoni with pistachio pesto, mozzarella and sun-dried tomatoes.

This variant of the classic Genoese pesto offers an original and fresh taste at the same time that will surely be appreciated by your guests.

Let’s start:

RIGATONI WITH PISTACHIO PESTO, MOZZARELLA AND SUN DRIED TOMATOES

Ingredients for 4 people: 320 g rigatoni pasta – 2 Mozzarella – 100 g Bronte pistachios – 15 g pine nuts – 50 g fresh rocket – 8 dried tomatoes – extra virgin olive oil

Preparation:

You will need a hand blender or mortar first. Pour in the shelled pistachios, pine nuts and rocket.  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.

Continue by cutting the dried tomatoes into thin stripsDice the Mozzarella and set aside. You can actually cut both the dried tomatoes and the mozzarella in the same way (both in strips or both in pieces) to give a uniform and creative look to the dish.

Cook the rigatoni in boiling salted water for about ten minutes and drain.  Add the pistachio pesto, sundried tomatoes and mozzarella. In this step you can also let the pasta cool before mixing it with the dressing to get a delicious cold pasta.

Finish by mixing everything well, sprinkle with a little black pepper and serve your dish hot. You can add some whole pistachio as garnish on the dish.

Enjoy your meal!

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

Saving at home – Pasta with fresh fava beans and shrimps

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

Hi everyone!

Here we are with a recipe that with its colors makes us dive in the summer weather.

Besides being delicious, it is also very easy to prepare.

Let’s start:

PASTA WITH FRESH FAVA BEANS AND SHRIMPS

Ingredients for 4 people: 300 g pasta – 250 g shrimp tails – 250 g shelled broad beans – 1 clove of garlic – 30 g Parmesan – olive oil – white wine (or apple vinegar) – parsley – salt and pepper

Preparation:

First peel the broad beans until you have prepared about 250 grams and rinse under cold running water.
Heat a little olive oil in a non-stick frying pan and brown a clove of garlic. Add the broad beans and let them flavor for a few minutes, turn off the heat, remove the 2/3 and pass them to the mixer to create a cream of broad beans with salt, pepper, Parmesan cheese and two tablespoons of extra virgin olive oil.

Turn on the heat of the pan with the broad beans and add the peeled shrimp; season with salt, blend with white wine (or apple vinegar) and cook for a few minutes.

Cook the pasta and drain it al dente, keeping aside the cooking water; pour the pasta into the pan with the the cooking water, sauté and add the previously prepared cream of broad beans.

Mix everything and serve adding, as desired, fresh chopped parsley.

Enjoy your meal!

original recipe:

Saving at home – Cold pasta with mango and bresaola (dried beef)

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

Hi everyone!

An original recipe, ready in twenty minutes, for a first course and rich in taste.

A recipe where the freshness of the mango, marinated with ginger and lemon, meets the delicate taste of Bresaola Punta d’anca to make you bring to the table a mix that isvery interesting and tasteful.

Let’s start:

COLD PASTA WITH MANGO AND BRESAOLA (DRIED BEEF)

Ingredients for 4 people: 320 grams of wholemeal rigatoni – One pack of Bresaola (dried beef) – 1 mango – Ginger – Lemon q.b. – Salt – Pepper – Extra virgin olive oil q.b.

Preparation:

Bring to a boil a pot of salted water in which you will cook your wholemeal rigatoni. In the meantime, cut the mango into small cubes and the Bresaola into strips.

In a bowl marinate the mango with a drizzle of extra virgin olive oil, salt, the juice of a lemon and part of its zest (grated) and the ginger.

Then leave to marinate for about 15 minutes.

Arrange the rigatoni in the dish and garnish with the marinated mango, finally completed with the Bresaola (dried beef) and a sprinkle of pepper.

Enjoy your meal!

original recipe:

Saving at home – Carrot and lentil soup

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

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

Hi everyone!

For those who love vegan cuisine, today we will see how to prepare the carrot and lentil soup that everyone will like anyway because it is really delicious.

Either hot and cold, it’s perfect in any season.

Few ingredients are needed for a healthy and nutritious dish, but also rich in flavor.

A tip, not to leave out the orange peel that will make the difference, making this velvety really unique!

Let’s start:

CARROT AND LENTIL SOUP

Ingredients for 4 people: 240 grams of cooked lentils – 500 grams of carrots – 1 organic orange (grated peel) – 1 onion – 500 ml of vegetable broth – salt – pepper – extra virgin olive oil – a little parsley to decorate

Preparation:

Rinse the carrots and cut into slices, clean the spring onion and chop finely, drain the lentils of their liquid in which they are packaged, (follow the directions on the bag if you want to cook it yourself).

Let the onion dry in a saucepan together with the orange peel, which will release all its aromas.

Add lentils and carrots, let them flavor briefly, then cover with broth and cook for 15-20 minutes over medium heat.

Blend with an immersion blender to obtain a smooth cream, then season with salt and pepper. At last, add some parsley to decorate.

The carrot and lentil soup is ready!

Enjoy your meal!

original recipe:

Saving at home – Pasta with zucchini and gorgonzola cheese (Italy)

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

Hi everyone!

The combination of pasta with zucchini and gorgonzola cheese makes this main course with tasty vegetables, appealing also to children.

Let’s start:

PASTA WITH ZUCCHINI AND GORGONZOLA CHEESE (ITALY)

Ingredients for 4 people: 150 g sweet gorgonzola cheese – 320 g spaghetti – 300 g zucchini – 1 small onion – a knob of butter – salt and pepper

Preparation:

To make the pasta with zucchini you must first boil plenty of salted water. Wash, dry and cut the zucchini into rounds, and chop the onion.

Heat the butter in a large pan, pour the onion and let it dry, then add the zucchini.

Cook for a few minutes; season with salt and pepper.

When the water is boiling, pour the spaghetti, and as soon as they bend, drain with the help of the kitchen tongs, taking care to keep the water cooking. Pour the spaghetti into the pan with the zucchini and cover with 3 ladles of cooking water; stir often.

Cut the Gorgonzola cheese into cubes and set aside.  When the pasta is cooked, and the water is completely absorbed, add the cubes of Gorgonzola.

Mix carefully until a velvety creamy cream is formed that wraps the spaghetti.

If necessary, dilute with very little cooking water. Serve your pasta with hot zucchini.

Enjoy your meal!

original recipe: https://www.galbani.it/ricette/pasta-con-zucchine-e-gorgonzola