Passion fruit and pistachio ice cream

A very sensual dessert....

Passion Fruit
Pistachio ice cream
toasted pistachios
cinnamon

Squid stewed in peperonata

A tasty dish easy to prepare.

The squid, already consumed by the ancient Greeks, is rich in minerals such as calcium and phosphorus as well as protein and vitamins Nutritional value table
 
I suggest to buy the squid already cleaned.

Doses for four people:

12 medium squid
Color peppers, 500 grams diced
Cherry tomatoes, 500 grams diced
Onion, 1 medium, chopped
Garlic, 3 cloves sliced
Chopped parsley
10-12 fresh sage leaves, chopped
Dried oregano, 2 fingertips
white wine, kitchen, 2 dl
Extra virgin olive oil
salt, pepper or chili

Preparation:

I left them as a whole. Carve with a knife without teeth four -not too deep- cuts on both sides.

Take a non-stick pans with lid, pour the olive oil, garlic and onion. Now bring to high heat and cook for a few minutes.

Add the squid and fry for a few minutes then add the white wine. Before the white wine has evaporated, add the chopped vegetables, the origano and the chopped sage leaves. Continue cooking for 30 minutes over medium heat. If in the meantime the fund should get too dry add little water. At the end of cooking time add salt and pepper or chili as desired, and sprinkle the chopped parsley..

King prawns, Spaghetti with zucchini

Taste of the sea, taste of well-being and happiness! I love the flavors that nature gives us, especially the fish and its nutritional values​​. I remember every time my holidays in Greece, where small taverns grilled the crop right near to the water, and the area was filled with the smell of grilled fish and it gave you THAT sense of tranquility.

It reminds me of those wonderful sunsets and parties till dawn!

INGREDIENTS AND PREPARATION

4 king prawns
600 gr. Spaghetti no. 5
4 zucchini
80 grams of sunflower seeds
8 teaspoons basil sauce
Chopped fresh parsley
Salt and pepper

For the basil sauce

About 150 grams of fresh leaves
50 gr. parmesan
30 gr. pecorino
80 gr. pine nuts
1 clove garlic, peeled
extra virgin olive oil, plenty of
Salt and pepper
1 cube of ice to leave the beautiful green color

Process the basil, garlic and ice cube. Add the cheese, salt and pepper. Then diluted with extra virgin olive oil flush.

Cut the zucchini in lists, add salt and set aside for a quarter of an hour.
Fry them in a pan with a little olive oil until they change color.

In another skillet toast the sunflower seeds for a few minutes and set aside.

For the king prawn

Clean the prawns with the knife and discard the head. Now carve along the lengt starting from the side where you removed the head, continuing until the queue so that the shell remains intact. Pour a drizzle of extra virgin olive oil and prepare the grill pan (you can 'also prepare a brine, but believe me, the natural flavor is scrumptious).

Bring to boiling salted water for pasta and cook the spaghetti.

Now cook the prawns over high heat so that the meat is pretty crispy but not overcooked (ie 6-7 minutes)!

Decorate the plate as desired or as in the example :-) Enjoy!

Ricotta cheese cream with blackberries

Ingredients and preparation


Blackberries, 250 grams
Ricotta cheese, 500 grams
Powdered sugar, 100 grams
Juice of ½ lemon
Sugar, 2 tablespoons
Sliced ​​almonds

For the decoration of 4, set aside 16 whole blackberries. The rest of the blackberries are pureed with lemon juice and sugar, then set aside.

In a bowl mix well the ricotta with the powdered sugar and place in refrigerator for an hour.

Decorate as desired or as in the example.

Änderungen rückgängig machen

Shrimps in a beer batter

INGREDIENTS AND PREPARATION

Flour, 250 grams
Prawns, 10 pieces
Basmati rice, 300 grams
Creme fraiche, 360 ml
5 cloves of garlic crushed
Beer, enough
Peanut oil for frying the shellfish
Finely chopped parsley
Salt, to taste
Dried cranberries, a handful.
Water for cooking rice. Remember, as much water as rice.

For the beer batter

Pour the flour and a pinch of salt in a bowl. Gradually add the beer and mix until we get a homogeneous mixture is not too thin not too thick.

In a bowl, pour the creme fraiche and garlic, stir well and let stand.

In a frying pan with high edges to boiling water for rice with a pinch of salt. Add the rice and cook until the water has dried. Remove from heat cover with lid and let stand for 10 minutes stirring occasionally.

In a wok type pan pour oil, peanut butter and bring to high heat. Now dip the prawns in beer batter and fry over high heat until they get golden brown, remove from pan with a net and let them rest an instant on kitchen paper.

The rice should be cooked and then prepare dishes like this example with garlic sauce and a handful of dried cranberries.

Stewed beef with tandoori

INGREDIENTS AND PREPARATION 

Stew beef, 600 grams
Basmati rice, 300 grams
50 grams of butter
Creme fraiche, 4 cups of 180 ml
Tandoori Masala, 80 grams
6 cloves of garlic crushed
Flavored sunflower oil
Salt, a teaspoon and another pinch of salt for the rice
Water for cooking the rice and remember, as much water as rice. 

In a bowl pour the stew of beef, 2 cups of creme fraiche, salt and Tandoori. Mix everything together with a wooden spatula and let stand in refrigerator for 30 minutes.

Meanwhile in another bowl, pour 2 cups of creme fraiche and garlic mix thoroughly and let stand in refrigerator. You can 'also don't use garlic if you don't want.

In a frying pan with lid, bring to medium heat, add now the beef and cook for 1 hour stirring occasionally.

After 50 minutes of cooking beef, boil the water for the rice with a pinch of salt. Add rice and boil until the water has dried. Remove from heat, cover with a lid and let stand another 10 minutes stirring occasionally.

Prepare the dish as in the photo and add some flavored sunflower oil.

Focaccia stuffed with tuna

INGREDIENTS AND PREPARATION

FOR THE DOUGH
500 grams flour "00"
25 grams of fresh yeast
Extravergine olive oil
5 dl water
A teaspoon of salt

Place the flour in a bowl and make a hole in the center. In another bowl, pour a glass of warm water and dissolve the yeast. Stir until it is completely melted pour into the hole formed in the flour. Now add the salt, a dribble of extra virgin olive oil and begin to knead as adding more water. Keep more water or flour if it should be necessary, it is important to achieve a soft and elastic form but not sticky. The overall processing of the dough lasts at least 10 minutes then cover with a towel and let rest in a place devoid of light and air for at least 3 hours. Remember that the more 'leavens the dough more' digestible it is!

For the filling

Extra virgin olive oil
1 buffalo mozzarella, cut into cubes
80-100 grams of tomato puree
80 grams parmesan cheese
1 ½ tin of tuna in brine from 155 grams
½ onion, finely chopped
4 sprigs of parsley, finely chopped
A sprinkling of oregano
Salt and pepper to taste
Pour all ingredients except the mozzarella in a bowl, stir and let stand.

When rising of the dough is terminated, heat the oven to 180 degrees.
Grease with butter a round baking dish (28cm diameter). Flour the work surface, and put on it half of the dough. with a rolling pin flatten into a round shape and in a greater diameter than the pan since we need to cover ther whole. Then arrange it in the pan.
Now with a spoon or ladle pour the ingredients on the surface finally adding the mozzarella and Parmesan cheese.

Flour the work surface and work the rest of the dough to cover the same way. Put the dough so that the pan is well covered being careful that the edges are covered. Now with a rolling pin seale the edges of the pan more 'times until the dough comes off the pan borders.
On the surface of the focaccia pour some of extravirgin olive oil and bake for 20-25 minutes.