Pot of summer vegetables

Pot of summer vegetables

INGREDIENTS

• 2 tomatoes
• 1 courgette
• 1 clove of garlic
• 2 anchovies in oil
• oregano
• 1 pinch of salt
• 3 tablespoons extra virgin olive oil

oven at 350°F

Wash the vegetables.
Slice into rounds.
Grease a baking dish with a tablespoon of oil.
Place the slices of tomato and zucchini alternately.
In a bowl, chop the garlic with the anchovies and a little 'oil
Pour the mixture over the vegetables, add salt and put a pinch of oregano.

Bake for 15 minutes at 350° F, until the vegetables are not cooked.

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Salt pie with chard or “Erbazzone”

Salt pie with chard or “Erbazzone”

The erbazzone is a typical gastronomic specialties of Emilia Romagna. In dialect is called “scarpasòun” or “scarpazzone” Italianized, because, in its preparation,  also used the white stalk, that is, the shoe, the chard.
The scarpazzone is therefore "in season" from late June to November, the period of growth of chard.

In this version I have prepared using the dough for the bread that I put forward.

INGREDIENTS

• Bread dough
• 1 bunch chard
• 1 tablespoon extra virgin olive oil
• 2 cloves of garlic
• 1 small shallot
• 1 egg
• 5.30 Oz (150 gr) of parmesan cheese

Oven at 390° F (200 °C)

Clean the chards and boil for 5 minutes in salt water.

Divide the bread dough in half and roll out with rolling pin until you get two discs.
In a large pan saute the oil with the small shallot chopped and  2 cloves  garlic.

Drain the chards and squeeze well and pour into the pan to dry by all the liquid.

Once the chards are well salted dry turn off the heat and add the Parmesan cheese and egg, stirring quickly.

Coated the baking sheet with baking paper and put on one of the disks of dough, pour the mixture of chards and spread it well.
Put on the second disc and sealed the edges.

Prick the surface with a fork.

Bake for 15 minutes at 390 °F , then cover with a sheet of  baking paper  and continue cooking for 5 minutes.

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Rolls of italian pasta

The rolls before the oven

Here is a quick recipe! Comfortable to take away even when prepared in disposable pans!

Ingredients for 20 rolls

• 10 sheets of pasta for lasagna
•  Butter for greasing the pan
• 8,80 oz (250 grams) of ham
• 14 oz (400 grams) of béchamel
• 7 oz (200 grams) grated parmesan cheese + 1,70 oz (50 g)

Crubled the ham with 7 oz  béchamel and 7 oz Parmesan.

Grease a baking tin.

Blanch for 1 minute, the pasta sheets.

Roll the preparation on a sheet of dough, roll and cut in half, so as to have two lower rolls.

Place the rolls next to each other in the baking tin.

Continue with all dough.

At the end cover with the remaining béchamel and Parmesan cheese.

Bake in the oven at 356° F for 20 min.

The same recipe can be prepared stuffed with pesto (italian sauce of crushed basil, pine nuts, garlic, cheese and olive oil served with pasta and other food) and béchamel  using the same procedure.

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Meringue

You have made the custard or some other preparation that requires only the yolks and do not know what to do with egg whites? Prepare the meringue!

The recipe is simple, the problem is that they are not always as you would like!

Do not just have to try!

Ingredients:

• the whites of 4 eggs
• 10 oz (300 grams) of powdered sugar
• a pinch of salt
• ½ teaspoon of lemon juice

With the food processor beat the egg whites until stiff, add a pinch of salt, lemon and sugar gradually and continue until you get something right consistency.

Take a pastry bag,  fill with the mixture and form meringue on a baking sheet lined with parchment paper.

Preheat the oven at 30° F, place the meringue. Cook with the door slightly open for 2-3 hours.

Let cool in oven.

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Marinated cock

Ingredients:

The cock before cooking

• 1 rooster
• 2 tablespoons olive oil
• 2 pinches of salt
• 1 sprig of rosemary
• 4 leaves of sage
• 2 leaves of laurel
• 1 clove of garlic
• 1 small onion
• 1 small carrot
• dried chili powder
• 1 glass of dry white wine
• 2 or 3 slices of bacon or ham

Take a small cock, you can also use the ones that can be served "single portion" wrap it up in slices of bacon or ham and place in marinade in a bowl with the rosemary, sage, laurel, garlic, a small carrot pieces, chili.
Add 1 glass of wine and a tablespoon of olive oil.

Let marinate in refrigerator for two hours.

Take a pan with high sides or a ceramic pot that you can use above the stove.
Put in a tablespoon of oil and the onion cut into small slices. Add the salt.

When the onion begins to brown, add only the cock wrapped in bacon and brown on both sides, even after 5 minutes add the marinade. Cooking for 15 minutes then cover with a lid (*) and continue cooking for 30 minutes on low heat, turning occasionally. Then finish cooking uncovered for 10/15 minutes.

If you want to add, before putting the lid (*), the potatoes into chunks or the small round potatoes, to cook together.

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