Chicken soup

Ingredients for 6 people
-1 chicken (or 1 chicken)
-1 onion
-1 carrot
-1 rib of celery
-Sale

Preparation
The advice is to prefer the chicken because it has a more delicate flavor than chicken and, perhaps, is more likely that it is not farmed.
However, peel and remove the fat layer below, in order to obtain a lighter broth, the same goes for the chicken.
In a large pot filled with salted water and soak the vegetables volatile.
A flame alive rather than bring to a boil, then reduce the heat so the broth to simmer.
In fact, the cooking should be for at least 2 hours and, sometimes, you need to skim.
When cooked, strain the broth using a dense mesh strainer.
Let cool and place in refrigerator.
After a few hours removed from the surface of the remaining parts of solidified fat.
The chicken broth can be completed with julienne vegetables or dumplings or pancakes cut into thin strips.
Accompanying Wines: Serve the wine only if the stock, combined with other ingredients, it becomes the first course: Lison Pramaggiore Pinot Bianco DOC, IGT Toscana Galestro, Gioia Del Colle Bianco DOC.

Banana Cake

A very easy cake to make and super good for you to enjoy.
Preparation: 10 minutes
Cooking      : 30 minutes
Cost             : Cheap
INGREDIENTS
For 6 person (s)

- 4 ripe bananas
- 160g butter
- 4 eggs
- Sugar 200g brown sugar
- 250g flour
- 1 package yeast
- 1 package vanilla sugar
- 1 tablespoon dark rum

PREPARATION

1 Crush 4 mashed bananas and set aside.

2  Mix all ingredients and then add the mashed bananas.

3 Put in a pan and bake 35 minutes thermostat 3 / 4 (150 ° C).

ADVICE

Excellent for a child birthday!

Bariloche cake

• 150 g of chocolate cup butter • 150 g • 150 g of powdered sugar • 5 eggs • 150 g self-rising flour dulce de leche • ground pistachios Italian meringue made with 3 egg whites 200 g sugar and ball point • decorating • chocolate cherries on branch

Melt in a saucepan over low heat the chopped chocolate with butter and let cool. Point-point beat eggs with sugar, add melted chocolate and little by little, the flour. Distributed on a greased and floured pan and bring to a moderate oven for 50 minutes. Cool, unmold, cut into 2 or 3 layers and fill with dulce de leche. Assemble the cake, coat the sides with the caramel and the nuts adhere. Decorate with meringue rippling, cherries and chocolate stick.

Torta mimosa

• 1 box vanilla cake mix, 200 g
• 1 cup chocolate covered nougat candy
• 500 g de leche vanilla
• 6  dried coconut
Make cake according to package directions. Place in a greased pan and bake. Remove, let cool, unfold and cut into two layers. Landings with half of sweet milk and cover. Dip the chocolate cake with coverage dissolved in water-bath off the heat, cool and stick around praline mixed with grated chocolate. Garnish with fresh milk put in a sleeve with a curly tip. Syndicate spheres made with fresh milk, shredded coconut and vanilla.

Chipotle Shrimp with Mediterranean pilaf

Ingredients:
Spicy chipotle shrimp (for 4)
36 medium shrimp
Kernels
1 ½ teaspoons butter
1 / 4 teaspoon chipotle chili powder (or espelette
smoked paprika
etc ...)
1 / 4 teaspoon salt
  2 tablespoons dry white wine (vermouth is recommended) Pilaf coconut-tomato-pinions

Preparation:
Spicy chipotle shrimp.
Heat the butter in a large skillet. Add pepper and salt, then shrimp. Saute 2 minutes. Add wine and cook 2 minutes more. Book.
Pilaf coconut-tomato-pinions.
Heat oil and fry the rice for 2 minutes. Add coconut milk, water and broth. Bring to boil then reduce heat and simmer until rice is cooked and has absorbed the liquid, about 20 minutes, stirring occasionally. Add a little water run out of cooking if necessary. After the first 10 minutes, add tomatoes and raisins. When cooked, add the herbs and pine nuts, mix well and serve as an accompaniment to shrimp.

Shrimp drunk Sake

Cooking time    :30 min
Ingredients (4 people):
Serves 4
20 Gambas
3 tablespoons olive oil
1 red pepper
2 shallots
4 cloves garlic
5 tablespoons Sake
Salt and pepper

 
Preparation:
Shell the shrimp, leaving head and marinate for a quarter of an hour in sake seasoned with a pinch of salt and pepper. Degerminating garlic. Cut the garlic, shallots and red pepper into cubes and sauté in the pan for 5 minutes in 2 tablespoons olive oil.

Divide the shrimp and marinade in 4 fondue mixture and top with pepper-garlic-shallot. Bake at 160 ° C for 20 minutes. At the exit of the oven drizzle with olive oil, correct presentation leaving a shrimp on top and serve hot.

Pasta with Sauteed Shrimp and Tarama

Preparation time:15 min
Cooking time    :15 min
Ingredients
Tarama for Pasta and shrimp sauteed
500 g of spaghetti
150 g Tarama
36 prawns
60 g butter
Salt, pepper

Preparation
Tarama for Pasta and shrimp sauteed

Boil a large pot of salted water. When it boils, draw-in 2 v. soup and pour in the Tarama to relax.

Plunge the spaghetti into the saucepan and cook the time indicated on the package.

Melt the butter in a large pan, add shrimp and stir-fry over high heat for 3 minutes. Add salt and set aside.

Drain the pasta and pour into the skillet. Place over low heat. Add Tarama, mix well for 2 min. Adjust seasoning.Divide among plates and serve immediately.

Sauteed Shrimp with Peppers

Preparation time:15 min
Cooking time    :15 min
Ingredients
Shrimp sauteed with peppers for
30 peeled raw prawns
2 red peppers
6 c. tablespoon sesame oil
2 sprigs fresh cilantro
salt, pepper

Preparation
Shrimp sauteed with peppers for

Wash, dry, thin and chop cilantro.

Wash, remove stems and seed peppers. Slice them very finely.

Heat the oil in a wok or large frying pan. When it is hot, throw in chopped peppers and fry over high heat until golden brown.

Then add shrimp and cook, stirring for 5 minutes over high heat. Salt and pepper.

Pour into a dish, sprinkle with cilantro and serve immediately with white rice.

Sauteed Shrimp with Pineapple

Ingredients
Shrimp sauteed in pineapple
    * 2 cups chopped fresh pineapple fruit Gotta
    * 20 peeled shrimp
    * fresh lemon juice
    * 2 tablespoons tablespoon olive oil
    * sesame seeds
    * Salt and pepper

Preparation
Shrimp sauteed in pineapple
Marinate in olive oil and lemon juice, peeled shrimp.
Fry in a nonstick pan with just a c. tablespoons of the marinade before guarded. Remove the shrimp when cooked.
Put in the pan cut pineapple chunks and cook until golden.
Add the shrimp.
Salt and pepper.
Sprinkle with sesame seeds.
Roast 2 minutes and serve hot

Cheats
Shrimp sauteed in pineapple.For a little more exotic, you can add 1 tablespoon level tablespoon of curry marinade, a clove of minced garlic and thyme.

Shrimp - Saganaki

Ingredients

4	Tomato (n) or
1 can / s	Tomato (n)
2	Onion (s)
1	Garlic clove (s)
1	Pepper (n), green
12 EL	Olive oil
	Salt and pepper
½ kg	Shrimp (n), large
2 stems / e	Parsley
150 g	Feta cheese
	Paprika

Preparation

The fresh tomatoes, wash with hot water and scald, remove the skin and remove the seeds. The flesh, or the cans of tomato puree in the blender. Peel the onions, remove the garlic and chop both finely. The pepper Wash, remove stem and seeds and chop the flesh finely. 

Heat the oil in a frying pan and fry the onions. The garlic and the pepper pieces and briefly sauté release. Add the tomatoes. Season with salt, pepper and paprika.Simmer about 30 minutes to leave until everything is cooked to a pulp. 

Peel the shrimp on the body, leaving head and tail of it, but make sure that the black casing is removed. Short wash cold drip, can. 

Preheat the oven to 200 degrees Celsius preheat. The shrimp basket in a baking dish and cover with the tomato preparation. Wash the parsley, pluck the leaves from the stems and place into the mold. Crumble the feta and sprinkle. 

The mold in the oven and the court in about five to ten minutes of baking.

Employment type: 30 min Difficulty: normal

 

Beef stew

Ingredients:
800 g, a piece of beef or veal, all lean and boneless, removed from the rump
80 g fat ham
A carrot or two bricks
3 / 4 an inch long stalks of celery
½ cup dry white wine, and lacking that, a little bit of marsala

Preparation
Batten above the piece of meat with fat ham, cut in lard roll in salt and pepper, salt it and tie it together is in order.
Chop the carrot and celery and place in bottom of a rather small saucepan place ourselves above the piece of meat and cover with water.
Boil slowly in covered saucepan, and when he withdrew the water passed through a sieve the sauce and vegetables, which then put the fire together with the meat and wine. Serve with sliced ​​cooked it over her dipped.

Note: This recipe serves six people.
This dish is also called "rump drowned."

lrish coffee

Ingredients:
1 teaspoon sugar
45 g of Irish whiskey,
50 g of black coffee strong, hot, made from freshly ground beans,
double cream.

Preparation:
Rinse a glass of wine to 240 g with hot water.
Put the sugar in the glass, followed by whiskey.
Add the coffee, leaving room for cream.
Mix well and wait until the surface is smooth before adding the cream that must be paid on the back of the spoon very slowly.
The cream should float on the surface of the coffee and stir the drink.

Cake Biella

Ingredients:
3 carrots,
pastry,
2 ounces bacon,
mozzarella,
salt,
pepper
Parmesan cheese,
nutmeg
parsley
1 egg
nutmeg
a little milk,
1 onion,
white wine to taste

Preparation:
Cut an onion finely and sauté with a little 'oil in a pan. Add the carrots cut into rounds, if the pan is dry add a little 'white wine.
When cooked, spread the puff pastry on a baking sheet, place the dough in pieces of bacon, mozzarella, parmesan cheese and carrots.
Sprinkle parsley and a sprinkling of salt and pepper.
The edges of the dough you put them in order to partially close the filling.
Apart from beating the egg with a little milk, nutmeg, pepper, salt and parsley (not much).
Brush the egg over the pastry and pour in the remaining.
Bake in preheated fire for 25 minutes at 175 degrees.

Rice salad pods

Ingredients:
280g rice
250g pumpkin
200g grated parmesan
200 ml white wine
100g beans
1 fennel
1 shallot
marjoram
1 anchovies
1 lemon
1 liter vegetable stock
oil

Preparation:
Sauté the minced shallot in the oil, add the rice and toast and sprinkle with white wine.
Evaporate, cover with boiling broth and cook, bake at 170 degrees for 15 minutes.

Cook the pumpkin in the oven, cut into cubes, blanch the beans, combine the anchovy oil in a pan, add the diced fennel and let it dry for 5 minutes.

Once cold add it to rice.

Divide the grain into 4 pieces and place them (one at a votla) in a frying pan and cook covered until its bottom forming a septum, then turn it over immediately above the bottom of a glass and let it cool. You should now get 4 pods.

Season the rice with oil, lemon, salt, pepper, marjoram, pumpkin and beans peeled.
Serve the rice inside the capsule and sprinkle with a little oil.

Rice salad with seafood and fish

Ingredients:
300g rice salad
1 yellow pepper
1 red pepper
1 boiled carrots
300 G Mussels
300 G Clams
500 G Fish with white flesh and Soda
8 Shrimp tails
2 Tbsp Olive'oliva
1 onion, chopped

For the sauce:
crushed red pepper
2 tablespoons white wine vinegar
6 Tbsp Olive'oliva
Sale
2 onions chopped
2 tablespoons chopped fresh herbs (parsley, mint)

Preparation:
Boil until al dente rice in a pot with boiling water, drain and pass under the current'acqua to cool it and stop its cooking.

Wash the peppers, remove seeds and white internal membranes, then cut it into strips.
Sliced ​​boiled carrots.

Clean mussels and clams, place them in a saucepan with a lid and cook 15 minutes over moderate heat.

Chop the flesh of the fish, wash the prawn tails and remove the innards.
Fry the onion in a large saucepan with the'olio, over moderate heat for 4-5 minutes.

Add the fish and prawns and cook for 10 minutes, then remove them from the pan with a slotted spoon and let cool.

Do they reduce the cooking liquid to about a quarter of the initial amount, then set aside.
Mix six tablespoons of the cooking of fish,'aceto the'olio, chili, salt need, herbs and chopped onions.

Stir well, in order to obtain a homogeneous sauce.
Pick up in a small bowl of rice, mussels and clams complete shell, the pieces of fish, the tails of shrimp, strips of bell pepper and carrot washer, sprinkle with the prepared sauce and stir so that the dressing can be distributed evenly.
Let rest in refrigerator for an hour the'insalata before serving.

Note: 'I made using the trio of cereals (rice, barley and buckwheat) in RisoGallo and it was excellent!

Shrimp refined

Ingredients:

800 g shrimp tails
celery
onion
half a carrot
1 bay leaf
2 glasses of white wine
3 eggs
6 lettuce leaves
lemon
salt and pepper

Preparation:

Cook for 5 minutes for shrimp with wine, where you add the chopped carrot, onion and celery, bay leaf, salt and pepper.
Then drain and cool them.
Peel them and put them in lettuce leaves, sprinkle with lemon juice and garnish with chopped hard-boiled eggs.

Shrimp canapes

Ingredients:
50 g shrimp
3 dl dry white wine
20 g butter
chopped dill
salt
2 slices of bread for sandwiches
pink grapefruit
Preparation:
Boil the peeled shrimp in wine, then drain and cool them.
Working to cream the butter with salt and a bit 'of chopped dill.
Spread the bread slices with the mixture, cut into rectangles, cover with thin slices of grapefruit peel and bleed complete with shrimp drained.

Sweet ricotta cheese and almond paste

Serves 4

•   400 g ricotta cheese
•   100 g of paste almonds
•   100 g of vanilla sugar
•   50 g of diced candied fruit salad
•   Chocolate fondant
•   Sponge cake
•   Strega liqueur or rum

PREPARATION

•   Roll out the dough with a rolling pin almonds after having worked with their hands to be relaxed
•   Apart from melt the chocolate in a double boiler or in microwave
•   Create a conical shape with the dough, possibly with the aid of a mold and brush melted chocolate on the      inside, leaving the rest
•   Join and work with a whisk the ricotta, vanilla sugar, the diced candied fruit salad and a sprinkling of dark  chocolate
•   Fill the shell with almond paste with the resulting mixture and close the sponge cake soaked in rum or other liqueur cake
•   Let stand for several hours before serving