Tag: tips

COOKING TIPS: TUSCAN BRUSCHETTE

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Bruschette toscane

 

What you need

–       300g mature tomatoes
–       Tuscan bread (white bread made with water and no salt)
–       Oregan
–       Extra-virgin olive oil
–       basil
–       garlic

How to prepare

Wash well the tomatoes and cut them into small pieces. Put them in a bowl and add oil, salt, basil, oregan and a little of garlic – if you like. Cover and let it flavor for half an hour.

Cut the bread into slices and toast it. Now you’re ready to prepare your bruschetta: bread on one side, a spoon and the tomato salad in the other. Serve on a large dish or make them directly while sitting at the table with friends, which is funny and will save you time!

COOKING TIPS: PASTA SALAD

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Pasta caprese

What you need (4 people)

–       300g cherry tomatoes
–       3 mozzarella cheese
–       400g farfalle pasta (or penne, the importance is that they’re short)
–       oregan
–       extra-virgin olive oil
–       basil

How to prepare

Cook 80-100g of farfalle pasta for each person, depending on how hungry you are, and don’t forget to follow these simple rules.

While you wait for the pasta to cook, wash well the tomatoes and cut them in two. Cut also the mozzarellas in small pieces and put everything in a big bowl. Add oregan, oil and salt as you prefer. If you like it spicy, you can also add some chilli or pepper. This is a classic caprese salad, but now we’re going to reinforce our dish with some carbs.

When the pasta is ready, drain it well and put it in the bowl. Melt it and serve with some basil on top.

COOKING TIPS: COURGETTE FLAN

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Torta di zucchine

What you need:

– 5 big courgettes
– 1 white onion
– 2 eggs
– Parmesan cheese
– bread crumbs
– oregan
– extra-virgin olive oil

How to prepare:

Wash well and cut the onion and the courgettes. Put some oil in a pan at a low fire and add the onion. Let it flavor for a couple of minutes and add the courgettes.
After 5 minutes at a low fire, turn the fire off and put the content of the pan in a big bowl.
Add the two eggs, two or three spoons of Parmesan cheese, two sprinkles of salt and a half spoon of oregan. Mix well with a spoon and check if the salt is ok.
Cover an oven dish with baking paper and add a spoon of oil. Then, add the content of the bowl and cover with bread crumbs. Add another spoon of oil and put it in the oven at 160° for 40 minutes.
During the 40 minutes, check it sometimes because every oven is different and you don’t want everything to get burned.
You can eat the flan hot or also wait it becomes cold, cut it into small pieces and serve it in a buffet.

COOKING TIPS: FILLED TOMATOES

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Pomodori ripieni

What you need:
– 6 big tomatoes
– tuna
– 2 eggs
– origan
– persil
How to prepare:
Cut the upper part of tge tomato and keep it on a side. Remove the interior part of the tomatoes with a spoon.
On a side, put the tuna in a mixer with persil. Put it in a cup, add the eggs and move well. If you want it lighter, add some boiled white rice to the IMPASTO
Now fill the tomatoes with the mix you’ve made and cover them with their upper side. If you’re lazy, you can eat them now, but to make them better, put them in the oven with origan and 2 spoons of oil for 15 minutes.

COOKING TIPS: SPAGHETTI GARLIC OIL & CHILLI PEPPER

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Spaghetti aglio, olio e peperoncino – the best Italian pasta

What you need (4 people)
– 2slices of garlic
– 3 spoons of oil
– chilli pepper
– 400 g spaghetti
– persil
– parmesan cheese
How to prepare:
Put the water in a big pot and wait until it boils.
Add a spoon of salt and as it boils, put the soaghetti vertically  and move them with a wooden spoon until they are completely covered by the water.
Let it cook for 8-10 minutes. Not more.
While waiting, put oil, garlic and chilli pepper in a pan and let it flavour for a couple of minutes at low fire. Pay attention not to let the oil boil.
Don’t forget to move the pasta sometimes, while it’s cooking. Otherwise, it will attach to the pan.
After the number of minutes written in the box (usually 8-10), drain the pasta and put it in the pan. Let it flavour for one more minute at low fire and serve with some persil and parmesan cheese.
Call your friend, your pasta is ready!