Buona Pasqua 2021 a tutti!
Nonostante la zona rossa in tutta Italia,
Vi auguro di poter trascorre in serenità, assieme alle vostre famigli, una buona e serena Pasqua.
Non mangiate troppe uova di cioccolata, mi raccomando; io per sicurezza le ho di plastica!
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
Omelette with cooked ham.
Every now and then, when I have little time and few ideas for dinner (I don't know why but I almost never make it for lunch), I make myself a nice omelette with ham. I don't know if it's made exactly as the original recipe says... I like it that way.
I was saying very simple to prepare or at least it is very simple the way I prepare it:
– two eggs
– a quarter of a glass of milk
– a pinch of salt
– a knob of butter
– cooked ham
Here's how to proceed: open the eggs and beat them in a container adding jinx and salt.
Put the butter in a hot pan (if you want to be lighter you can avoid the butter if you use a nice non-stick pan) and then pour in the beaten eggs.
After a few seconds gently place the ham trying to cover as much surface as possible.
When the omelette reaches a compact consistency, turn it over, browning the side of the ham as well.
A couple of minutes and the dish is ready.
And how do you prepare it?
Add your own comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
Spätzli or Swiss knöpfli.
Every now and then my mother likes to make this Swiss dish, a type of egg pasta, which is normally used as a side dish for meat dishes or savoury dishes.
We instead, taking note of the similarity to our palate with Ligurian trofie or gnocchi (which are made with potatoes), season them with Genoese pesto and they are truly delicious.
The leftovers are put in the freezer to be enjoyed another day, always with pesto or (this time yes) as a side dish for a nice grill of meat and sausages.
Ingredients:
– 500 g of 00 flour
– 2 eggs
– salt
– half a glass of sparkling water
– half a glass of milk
Attention: to make this pasta you need a special tool Spätzle sieve to ensure that the pasta drips into the water at the right size.
Preparation:
you can knead everything by hand but we normally use a mechanical mixer.
Put the flour, the two eggs and a pinch of salt in the mixer and slowly add the liquid ingredients so as to obtain an elastic and dry dough.
At this point let everything rest for at least an hour.
After an hour, boil some salted water (as if you were cooking normal pasta) and, using the sieve I told you about before (and which you can see in the first photo below) drop the pasta into the water.
The pasta should cook for about five minutes until it reaches a firm consistency.
Drain and season to taste with your favorite sauce!
Have you ever eaten this dish? Add your own comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
In addition to the attached photos I have several posts on the site, here, in which I show you this seasoned pasta.
Spätzle (a Swabian dialect term meaning little sparrows) are irregularly shaped dumplings (in Swabia the shape is elongated) made from soft wheat flour, eggs and water, originally from southern Germany (those from Stuttgart are particularly famous), also very popular in Tyrol, Alsace and Switzerland, Trentino-Alto Adige, despite their homeland par excellence being Swabia and Bavaria (south-western Germany).
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Carbonara my way, the recipe.
Since it is one of my favorite condiments today I decided to write you my recipe for making this dish.
The whole thing is really very simple to make.
First the ingredients (for a generous person):
– two egg yolks
– a small piece of bacon (since you can't always have it on hand in time, I've tried a bit of everything from bacon to salami; the best is bacon though!)
– grated cheese (pecorino if possible but you don't always have it, I almost always use grana) You can buy some excellent pecorino here.
– salt and pepper
– durum wheat pasta (spaghetti and rigatoni are a must; in the photos I'm attaching the pasta is a special kind of moccolotti)
You can find kits with everything you need, fresh and of excellent quality, to prepare carbonara here!
Preparation.
Boil some water with a little salt. In the meantime, in a pan, brown the guanciale in strips or pieces.
While the guanciale is browning, be careful not to burn it (a trick to know when it is ready is to wait until the fat is transparent) take the two egg yolks and beat them with plenty of grated cheese to obtain a very thick and dense cream.
We are practically at the end: throw in the pasta and when it is ready, drain it and put it on a plate.
Pour the egg and cheese cream over it and add the guanciale.
The dish is ready!
This is the result:
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
I hope you enjoyed the recipe.
For the moccolotti, which were given to me by a colleague, I leave you the pasta factory's website reginadeisibillini.it.
Hamburger alla Bismarck.
Un ottimo hamburger di manzo, appoggiato su una fettina di pane in cassetta con una fetta di bacon ed un uovo all’occhio di bue.
A dire la verità non sono sicuro che questo sia il nome ufficiale ma comunque, ogni cibo cotto e servito con un uovo fritto sopra (bistecca in primis ma anche la piazza è molto comune) si sente chiamare alla Bismarck dal nome di Otto Von, il primo cancelliere dell’Impero tedesco.
Facile da preparare e molto soddisfacente.
A voi piace?
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
Non ci sono molte informazioni precise sulle origini della “bistecca alla Bismarck”, la fetta di carne che viene servita coperta da un uovo fritto. Pare che Bismarck fosse un grande amante delle carni rosse e che fosse altrettanto ghiotto di uova.
A nice burger cooked Bismarck – Un bon burger cuit Bismarck – Una buena hamburguesa cocinada Bismarck – Um bom hambúrguer cozido Bismarck – Ein schöner Burger gekocht Bismarck – Một chiếc bánh mì kẹp thịt ngon miệng nấu Bismarck – 一个不错的汉堡熟俾斯麦 – ビスマルクを使った素敵なハンバーガー
Mi quang ga: noodles di pollo in Vietnam.
Un altro piatto molto tipico del centro del paese ma e’ uno dei piu’ conosciuti.
A dire la verita’ c’e’ un po’ di tutto in questo piatto, come potete vedere anche voi: noodles, uova, pollo, verdure, semi…
Molto buono a detta della Dao che lo aveva mangiato.
Do you like Asian cuisine and Vietnamese in particular? Add a comment or go to the bottom of the site to read what other visitors have written.
If you want to know more about Vietnamese cuisine, there are many interesting recipe books on Amazon.
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
Vietnamese cuisine seeks to combine fragrances, flavors and colors, based on the philosophy of the five elements. Many dishes contain the 5 basic flavors: spicy, sour, bitter, salty and sweet, which correspond to the five organs: gallbladder, small intestine, large intestine, stomach and urinary bladder.
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A plate of delicious pasta: moccolotti alla carbonara.
A nice plate of homemade pasta alla carbonara. The pasta was really good and I changed the type: instead of the classic spaghetti today the pasta is moccolotto (a type of rigatoni) which is very good.
You can find kits with everything you need, fresh and of excellent quality, to prepare carbonara here!
Do you like carbonara? This it's my recipe.
Add your own comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
For the moccolotti, which were given to me by a colleague, I leave you the pasta factory's website reginadeisibillini.it.
Pasta alla carbonara is a typical dish of Lazio, and more specifically of Rome, prepared with popular ingredients and an intense flavor. The most traditionally used types of pasta are spaghetti and rigatoni.
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Homemade Spaghetti Carbonara.
Two wonderful images of a plate of pasta carbonara that I cooked a couple of days ago.
It seems to me that, in addition to being one of the best I have ever made, the images also came out very well, don't you think?
I then started to always take two photos: one from the front and one from above. And I must say that I am always undecided on which to choose as the featured image…
You can find kits with everything you need, fresh and of excellent quality, to prepare carbonara here!
Do you like pasta carbonara? This it's my recipe.
Add your own comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
Pasta alla carbonara is a typical dish of Lazio, and more specifically of Rome, prepared with popular ingredients and an intense flavour.
I tipi di pasta tradizionalmente più usati sono gli spaghetti o i rigatoni.
Continua e approfondisci, anche se non c’e’ molto, su Wikipedia
A dish with mushrooms and egg in Ibiza.
I don't like mushrooms and for this reason I can't give you my opinion on the taste.
But according to my friends it was really delicate, especially the egg cooked at low temperature (which is still an egg).
All photographed in Ibiza in the restaurant Casa Maca.
Have you ever tasted a dish like this?
Add your own comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
The egg is a food that can be consumed directly or as an ingredient in many dishes from around the world. The most commonly used is the chicken egg, but the eggs of other birds are also consumed: quail, duck, goose, ostrich, etc. In current use, the term "egg" without further clarification indicates that of a chicken. Fish eggs (caviar, lumpfish eggs, bottarga), turtle eggs, mollusc eggs (snails), insects, etc. are also consumed.
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Piatto di pasta alla carbonara.
Riuscireste voi a dire di no ad un piatto cosi’ offertovi dallo Chef? Una spettacolare carbonara insaporita dal fatto di essere preparata direttamente nella forma di Grana.
Una prelibatezza che potete trovare solamente nella cucina italiana.
You can find kits with everything you need, fresh and of excellent quality, to prepare carbonara here!
Se hai domande oppure se vuoi farmi sapere come prepari tu la carbonara lascia un commento cliccando here.
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
Pasta alla carbonara is a typical dish of Lazio, and more specifically of Rome, prepared with popular ingredients and an intense flavour.
I tipi di pasta tradizionalmente più usati sono gli spaghetti o i rigatoni.
Continua e approfondisci, anche se non c’e’ molto, su Wikipedia
