(Quiches) QUICHE ROSTED POTATOES, SALMON, MUSHROOMS AND CREAM

QUICHE
ROSTED POTATOES, SALMON, MUSHROOMS AND CREAM
 

 

QUANTITY: 1 quiche

INGREDIENTS:

• 250g (9 oz)           smoked salmon
• 400ml                   cooking cream
• 400g (14,\ oz)      champignon mushrooms
• 10-12                    medium potatoes
• q.b.                       parsley
• 2                           rolls of puff pastry
• 1                           mozzarella (125g - 4,5 oz)
• q.b.                       extra virgin olive oil

 

PREP TIME: 1h

DIFFICULTY: ♣ ♣ ♣ ♣ ♣

PRESENTATION:

Pie that combines the delicate taste of the potatoes to the more decided to mushroom and salmon, perfectly blended with cream. A very nourishing cake.

PREPARATION:

Sbucciare e tagliare le patate a fette alte circa un centrimetro e metterle su una placca da forno con cartaforno versandovi poi un goccio di acqua e dell'olio e sale. Infornarle in forno preriscaldato a 180° C (350 F) per circa venti minuti, o fino a quando risulteranno cotte (1).

 

(1)

 

Meanwhile, fry lightly in a pan with a tablespoon of oil, the salmon, dividing it (2). A portion of the salmon will later be used as a layer cake. When the salmon have slightly changed color, add the cream in a pot and let it go on low heat for a minute, then allowed to stand so that it takes on flavor of salmon (3). Wanting to give more flavor, you can also use the cream flavored salmon.

 

(2)

 

(3)

 

In another pot, cook the sliced ​​mushrooms, previously, with three tablespoons of olive oil and half a glass of water and parsley (4). Let them go over medium heat until they wither, and the liquid will be blurred (5).

 

(4)

 

(5)

 

Add the cream of mushrooms in the pan with the salmon and mix (6). Place in a pot from the oven, the puff pastry and form a first layer with baked potatoes (7). Pour then a part of mushroom cream and salmon, to form the second layer (8).

 

(6)

 

(7)

 

(8)

 

Then forming a third layer with the slices of salmon not previously used (9). Cut and then add the mozzarella (10). Create another layer again with baked potatoes (11)

 

(9)

 

(10)

 

(11)

 

Forming a further layer with what remains of mushrooms and salmon cream (12) and then close the whole with the second layer of puff pastry; bucherellarlo with a fork so that the cake does not swell too (13).

 

(12)

 

(13)

 

Bake in preheated oven at 200 degrees for quarter of an hour, until the dough is cooked through (14). Wait for it to cool before cutting (15).

 

(14)

 

(15)





(Main Courses) OMELETTE WITH HAM AND CHEESE

OMELETTE
WITH HAM AND CHEESE
 

 

QUANTITY: 1 person

INGREDIENTS:

• 2    eggs
• 2    slices of ham
• 2    slices of cheese
• 1    pat of butter

 

PREP TIME: 5'

DIFFICULTY: ♣ ♣ ♣ ♣ ♣

PRESENTATION:

Omelets made with the traditional method.

PREPARATION:

Break the eggs into a bowl (1), add salt and beat slightly (2) without having to blend red and whites (3).

 

(1)

 

(2)

 

(3)

 

In a pan put a pat of butter (4) to melt over medium heat (5) and then add eggs and (6) and let curdle slightly to medium-high heat and evenly.

 

(4)

 

(5)

 

(6)

 

When they are slightly curdled (7), recalling that the inside should never be overly cooked, remove it with a spatula from the bottom of the pan and swing and then ask yourself the slices of ham and cheese slices (8) and close on itself (9) and keep it going for thirty seconds to melt the cheese.

 

(7)

 

(8)

 

(9)

 

Slide the pan on the plate (10).

 

(10)

(First Courses) BUCATINI WITH TUNA

BUCATINI WITH TUNA

 

 

 

QUANTITY: 4 people

INGREDIENTS:

• 160g (5,6 oz)    tuna in oil
• 350g (12 oz)     tomato sauce
• 15g (0,53 oz)    onion
• 320g (11,3 oz)  bucatini pasta
• q.b.                   extra virgin olive oil

PREP TIME: 20'

DIFFICULY: ♣ ♣ ♣ ♣ ♣

PRESENTAZIONE:

Pasta with tomato sauce and tuna, an excellent first course, quick and sure success for those who appreciate the taste of the tuna. Quick and easy.

PREPARATION:

 

Fry in a pan from the bottom edge, the chopped onion and four tablespoons of oil (1). When the onion is golden, add the tuna with its oil and sauté over medium-low sminuzzandolo slightly with a wooden spoon (2)

 

(1)

 

(2)

 

After about a minute, add the tomato puree (3), salt and stir, continuing to go over medium heat for about five minutes, stirring from time to time (4). Drain the pasta, cooked in salted water and add to the sauce and mix with the sauce. Serve hot (5).

 

(5)

 

(6)

 

(7)



(Appetizers) SPICY MEAT BUNDLES

SPICY MEAT BUNDLES
 

 

QUANTITY: 6 people

INGREDIENTS:

• 400g (14,1 oz)      minced beef or lamb
• 2                           rolls of puff pastry
• 1                           medium onion
• q.b.                       of your choice from among the semi-hard cheese (raclette, fontina, maasdamer ...)
• q.b.                       of your choice spices (ginger, paprika, pepper, curry ...)
• q.b.                       parsley
• 1/2                        glass of white wine
• q.b.                       salt
• q.b.                       extra virgin olive oil

PREP TIME: 40'

DIFFICULTY: ♣ ♣ ♣ ♣ ♣

PRESENTATION:

An appetizer I thought of taking inspiration from a traditional Lebanese dish, the sfiha, that it is made with lamb meat and bread dough, and changing it however in many parts. Even in this case, one can use the minced lamb meat that would be more flavorful than that of beef.

PREPARATION:

 

Chop the onion finely and place in a saucepan with 4 tablespoons of olive oil (1). A flame fry it until it becomes transparent. Allow to cool.

 

(1)

 

Mix the sautéed onion with salt, spices and parsley choices (2) until they are completely blended (3). With your hands then form small balls, approximately as large nuts (4).

 

(2)

 

(3)

 

(4)

 

Put the meatballs in a pan suitable for the oven, and sprinkle with half a small glass of white wine and a little water and oil (5) and bake in preheated oven at 200 degrees. Leave bake for about 15 minutes, since then continue to cook together with bundles, and then pulling them out from the oven (6).

 

(5)

 

(6)

 

Then be prepared with the pastry circles of small, maybe with the help of a small bowl and put on a small square of cheese (7) and a meatball drained from the liquid in which it is cooked (8).

 

(7)

 

(8)

 

Then close the bundle, dumpling wrapping, but leaving out the upper part (9). Put all the bundles thus obtained on a baking oven with baking paper (10) and bake in a preheated oven at 180 ° for about 10 minutes, until the dough browsing does not swell and form of "trays" (11) .

 

(9)

 

(10)

 

(11)

 

Allow to cool and place in a dish (12) (12.1). As a "finger food" can easily be eaten without cutlery few.

 

(12)

 

(12.1)