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Chicken cacciatore

Welcome to Umbria!
The chicken cacciatore is a traditional Umbrian recipe that should be enjoyed only with the typical cake to the text with which to do the classic "shoe."

INGREDIENTS

A chicken cleaned and cut into pieces
Tomato sauce
A glass of white wine
An onion

rosemary sprig sage leaves 2 bay leaves sprig

A chili
Salt and pepper Extra virgin olive oil


PREPARATION

Fry in a large pan with high sides and the sliced \u200b\u200bonion, chili pepper, sage, rosemary and bay leaves. Throw into the pot in the chicken pieces and brown well over high heat. Pour the white wine, salt, pepper, a bit down 'the heat and remove the red pepper. Continue cooking for 10 minutes and then add half a bottle of tomato sauce. Season with salt, cover with a lid and simmer for 30 minutes. Serve hot with pieces of cake to the text (find the recipe from pies) and enjoy!

Hacks

Check in cooking the sauce does not become either too runny nor too thick: it should be a nice creamy sauce that the chicken wrap it well and make it juicy. If you like spicy you can abound with chilli.

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Let's go eat moules and frites? Mushroom Strudel

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this recipe to me are "invented" a few weeks ago, so I write it so I did not forget. Council to mariners, if you found yourself on this blog by accident, and you want to try this recipe ... be ', do not do: the doses are the good and I also almost sure I'm forgetting some ingredients *.
So it's very simply a savory strudel, vegetables, and is a vegetarian recipe, but not vegan.

Ingredients:
300 g frozen puff pastry (I'm not Mandrake!)
200 g mushrooms

10 cherry tomatoes 1 / 2 cup white wine 50 g

goat cheese Olive oil Oregano QB


Preparation:
So I do not remember if I put the onion or garlic **, however, if I put one of them, I fry in olive oil with a bit 'of oregano, then I added the mushrooms into thin slices and cut down a bit' to make them flame flavor oil. Then I blended with the wine, I let it evaporate well, and then I added the tomatoes cut in half. I let it evaporate, but not too much, and removed the pan from the heat when the water was almost completely evaporated.
So I took the pastry, I stretched, I've put in the results above, plus I garnished with bits of cheese. Closed out the dough, I brushed with egg yolk and bake for about 30 minutes.

* From here you can see how seriously we should take this 'blog' the 'kitchen' ... ** See note above

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Crostini Umbria Umbrian

Welcome to Umbria!
This is a recipe from the Umbrian tradition that has several variations, I propose my own croutons for the pate from the Umbrian flavor and mouth-watering.

INGREDIENTS 2 packages of chicken livers and hearts ready
a pack of pickled gherkins

large white onion 1 1 / 2 cup white wine
6 tablespoons extra virgin olive oil '
oil salt to taste PREPARATION



Cut the onion into slices and put to fry in oil in a saucepan. When the onion is browned pour in the pan of chicken livers and hearts previously rinsed well and let cook over high heat. Pour the white wine, salt and cover with a lid and lower the flame. Cook the liver for at least 30 minutes over low heat checking every now and possibly adding a little 'hot water if you were too dry. When cooked add all the jar of pickled vegetables, draining a bit 'and blend it all with a hand blender or a traditional one.
Spread the mixture on slices of toasted bread and enjoy!

Hacks

This version is very special but if you do not like vinegar instead of pickled vegetables to put together the onion to brown a lot of herbs (rosemary, sage bay leaves) and whisk in the end everything will still receive a good result and more delicate.
A secret is to prepare the croutons at the last minute otherwise you blacken taking a look unattractive. Often I serve the pate into a bowl and toasted croutons separately and each diner is preparing his toast at will.

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roast lamb with potatoes

INFORMATION

• 2 people
• 479 calories per serving
• difficulties easy
• ready in 2 hours
• recipe light

INGREDIENTS

• 2 tablespoons extra virgin olive oil 1 white onion
• ½ kg potatoes ½ kg leg or shoulder of lamb
• 1 sprig of rosemary 4 cloves garlic
• brine Bologna
• Pecorino PREPARATION
• Preheat oven to 180 ° C .
• • Grease a baking pan with two tablespoons of olive oil and scratch the onion coarsely.
  • Wash and peel potatoes, cut into wedges.
  • Wipe the lamb with kitchen paper, particularly on the cuts to remove bone splinters.
  • Wash rosemary, select the leaves and chop finely with the crescent on a cutting board.
  • in the pan put the lamb and potatoes, peeled garlic cloves, rosemary.
  • Mix the ingredients well, then sprinkle with a pinch of brine rich Bolognese and grated Pecorino.
  • Bake for 1 hour, the exact cooking time depends on the size of the meat. When cooked, turn the grill to brown the meat and potatoes to the surface.
  SEASON
  
  recipe for all seasons.

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Strufoli carnival

Welcome to Umbria! We
carnival is a must then the recipe of how to make strufoli here.

INGREDIENTS 300 g flour 3 eggs


3 tablespoons sugar 3 tablespoons extra virgin olive oil 3 tablespoons cognac

peel half Lemon Milk

to give softness to taste 1 liter of vegetable oil PREPARATION


Beat the egg yolks with sugar, add the egg whites mounted, cognac lemon peel oil to the mixture and incorporate the flour. Sprinkle with milk and knead for a long time until the mixture is very smooth and elastic.
Heat oil in a saucepan large enough and with high sides without bringing to a boil. When it is hot, take spoonfuls of the dough and throw it in oil form and then the balls will swell cooking. When the pancakes are golden brown and drain them on absorbent paper. When
strufoli will dry them on a plate and pour over warm honey until well glazed.
They should be served cold and delicious.
Bon appetit!

Hacks

When you split the dough in spoonfuls wet spoon into the oil: it will be easier to make the ball field. Fill the spoon only until half strufoli grow much during cooking. Fry is definitely the hardest part should not absorb too much oil I recommend you take often a twisting motion to the pot while cooking.

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rice pancakes (sweet carnival)

Serves 6 : 400 g long-grain rice 50g difarina, 400 ml coconut milk, a tablespoon of baking powder, 3 tablespoons sugar, 3 eggs, olive oil, sale.Per the sauce: 250 g yogurt , coconut 100g, 70g sugar veloII givsto.Un sweet white wine with good acidity.


Preparation: Wash the rice, drain and transfer it into a bowl, cover it with wire with water and let stand overnight. Dissolve yeast in 4 tablespoons of warm water and a tablespoon of sugar and let stand for 10 minutes. Drain the rice well, then frullatelo in a blender along with the coconut milk and farina.Aggiungete puree to the yeast and let stand for 6 hours this mixture, covered, in a caldo.Sbattete eggs with half a teaspoon of salt and remaining sugar, then stir in the whole of the batter riso.Prelevatene a ladle and pour it into a non-stick pan you've proceeded to anoint with oil, and cook for 3 minutes abundant (covered over low heat). Follow the same procedure until you have used up all the batter. Finally, prepare the sauce: In a bowl, mix together the yogurt with the coconut and sugar. Serve the fritters warm with the sauce of yoghurt and coconut. (To make coconut milk, let stand for 15 minutes 150 g of coconut pulp in 400 ml of fresh milk, then strain it). Cooking time: 80?

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Half sleeves tuna, capers and anchovies

Welcome to Umbria!
We propose a recipe for fish typical of a region like ours that does not have the sea ... so prepare a good tin of tuna and ready to start.

INGREDIENTS 400g of half sleeves
1 can of tuna in brine

Hot pepper 3 anchovies in oil 1 onion

Extra Virgin Olive Oil Capers pickled

Breadcrumbs
Sale qb



PREPARATION In a pan, fry the onion and crushed red pepper. Add the three anchovy fillets in oil and let it melt then add the capers with a bit 'of their vinegar and let simmer. At the end of cooking, when the onion is softened a lot, add the can of tuna and let it warm without letting it cook in a roasting pan aside nonstick bread crumbs until it is golden brown. Cook half sleeves in salted water until al dente and drain slightly and add the seasoning. Serve the pasta with a bit of raw oil and sprinkle with bread crumbs instead of Parmesan.
Bon appetit!

Hacks

If not particularly liquid cooking sauce, add a little 'water in the dough to lengthen it.

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Linguine with olives, roasted guinea fowl powder

Welcome to Umbria!
This pasta dish is really a first refined gourmet.

Ingredients (4 people eater)

400g linguine gragnano
(not a product but on the Umbrian pasta Naples reigns)
A pack of pistachios
Three slices of ham cut high
Wild fennel some thick tuft
Breadcrumbs

Garlic Salt to taste Pepper

Extra virgin olive oil white wine

Pecorino


PREPARATION

In a frying pan, fry the garlic and pepper, remove from heat and blend the garlic with half a glass of white wine. Add the ham cut into thin strips and enough finely chopped dill.
Separately, in a frying pan, toast the pistachios ground (lasciatene some chopped for garnish dishes). In another nonstick skillet toast
on fire 5 tablespoons of bread crumbs until it is golden brown.
Cook pasta in salted water until al dente and drain it a little: toss in pan with the sauce, combine the chopped and toasted piastacchi and mix well. Serve linguine
wiping it with chopped pistachio nuts that you have left out the breadcrumbs, pecorino cheese slices and a drizzle of olive oil.
Bon Appetit!

Hacks

This dish is likely to dry out too much if you do not keep the water from the pasta to skip it. Since both the pistachio bread crumbs absorb the sauce to moisten and regulator keep linguine crunchy but not dry or crumpled.
not salt the sauce, the ham itself suffice to give salt to the pot.

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Welcome to Umbria!
This recipe is very light but Vermant is easy to prepare and no doubt one of my favorites. Another wonderful to make a great impression without effort maybe, as my grandmother did, for a classic Sunday lunch.

INGREDIENTS

A whole guinea clean
100 grams of butter
A pack of black olives Salt




PREPARATION Preparation is Vermant elementary
in a pan rectangular baking with high enough sides lay the fowl on the baking paper after it has been sprinkled with 50 grams of butter on the outside and inside the remaining 50 gr.
add salt and stuff the inside with black olives and bake at 200 degrees for 50 minutes every now and then wetting the guinea fowl with the gravy. When it is golden
sfornatela, cut into pieces and serve it with its sauce and the olives that were inside.
Bon appetit!

Hacks

I suggest you use the olives with the pits: they are less practical in cooking but do not dry out and remain juicy.

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pie with cheese and ham

Welcome to Umbria! Today I propose a

torntina high salt as an appetizer or cut into squares to match the bread basket. Excellent
alone and with a wonderful stuffing with ham.

INGREDIENTS 200 g flour 3 eggs


100 g butter 100 g diced ham
300 grams of Swiss cheese diced not too small
a map of the yeast pizza

1 teaspoon salt 1 teaspoon sugar to taste milk to give softness


PREPARATION
United
all ingredients and mix until the mixture is quite thick.
Put baking paper in a rectangular tegliera lie down and the mixture level with a spatula,
let it rise for about an hour and put it in the oven for 45 minutes at 180/200 degrees.

Hacks

Double check the kitchen, the cake should be golden on top and soft on the inside: I suggest you use the usual method of sticks to see where is the baking (and stuck a toothpick in the cake comes out clean, or if without residual slurry cooking is finished).
pieces of Swiss cheese must be large enough so that will not melt completely or you'll end up with a mash orriblie weighing 1 kg.
If you really want to overdo it and shells add to the mix also 2 tablespoons grated Parmesan cheese and enjoy!