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Trofie soft fruit, vegetables

500 gr trofie

2 eggplant 2 zucchini 1 yellow pepper

a slice of pumpkin

oil white wine

salt pepper curry


paprika nutmeg grated parmesan




Wash and dice all vegetables. In a pan, wok type, puts a nice spin oil and peppers. After about 5 minutes, add zucchini, squash and then finally the eggplants cooked before being softer, add salt to everything. Cook the vegetables and heat, stirring often, never without covering the pan. A half-cooked blend everything with a half glass of white wine and bring to evaporation. Towards the end of
cooked add pepper, nutmeg, curry and paprika. The amount of spices will be according to your tastes. When
trofie will pay al dente vegetables, thin with a little cooking water and mix well.
Before serving you can add a sprinkling of parmesan.

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spicy pasta with porcini cream and crispy bacon tart

strozzapreti
500 gr 350 gr mushrooms (alternatively with porcini mushrooms)
1 jar of cream light
150 gr bacon

grated parmesan salt and pepper


white wine to taste In a pan put a little oil and mushrooms over high heat, after about 5 minutes to blend it with a little white wine and cook. Meanwhile cut the bacon into strips and sauté in a pan without adding oil until it will become crisp. When the mushrooms are ready
frulliamoli Pimero with a mini salt and pepper and in rimettiamoli pan. Then turning on the heat and add the cream, 3 tablespoons Parmesan, stirring continuously until it will become a smooth cream. When
strozzapreti will still put the tooth in the cream and finish cooking add a little cooking water. Once you are ready
Serve and season with curls of bacon. The contrast of soft cream and crispy bacon is perfect.

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mother Rosaria


00 500 gr flour 250 gr butter 250 gr sugar

1 egg, 2 egg yolks 1 lemon grated


In a bowl add the flour and softened butter beginning to knead. Then add sugar and eggs. Perfume the dough with the grated rind of one lemon, untreated, to also receive a portion of juice. Unlike the usual short pastry this time it was made in the fridge. So was stretched gently and with the help of a little flour and a rolling pin on a sheet of parchment paper. After having carefully spread on a round pan, we can put jam or chocolate cream. With the remaining dough to make some strips to put on the tart to form a network. Once
be ready in the oven at 180 degrees for 40 minutes. The cooking time depends more from the oven and the thickness of the pasta that I recommend doing fine, in this way will be tart richer with jam or chocolate cream.

The first two photos cover a tart with black cherry jam, while the others are cream with chocolate!