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Pasta e patate allardiate

Ingredients: potatoes, lard (or fat bacon), parmesan, olive oil.
Optionally basil, garlic and chilli.
Big size pasta (pref. calamarata).

Peel the potatoes and cut them into an "eatable" size. Cook them in abundant salted water, together with the pasta (in the same pot). If the pasta cooks in less than 10 min put potatoes first.

In the meantime chop basil, garlic and chilli together with lard, and fry it in olive oil for a short time in a big pan. (bacon alone gives also good results).

Drain pasta and potatoes, put them in the pan with the rest and bake on a high flame. Serve with a snow of parmigiano.

Spaghetti con pomodorini al forno

Ingredients:  cherry tomatoes, garlic, oregano, chilli, crushed bread, parmesan, olive oil.

Cut the tomatoes in halves, start heating up the oven to 220 deg and the water for the spaghetti.
In a pot for the oven put the tomatoes the open side up, spread salt, oregano, fine cut garlic, chilli, parmesan, crushed bread and finally olive oil. Put in the oven. They are ready in about 10 min so you can start with the pasta.

Mix the pasta with the sauce and add if you like more parmesan.

Pasta con peperoni prosciutto e panna

Ingredients: 2-3 red/yellow peppers, 2 thick slices of ham, peeled tomatoes, panna (or creme fraiche), parsley, onion, parmesan, stock cube. Preferred pasta: penne.
 

Wash the peppers, take the seeds away and cut them into 1-2 cm large stripes. Fry the onion in olive oil and butter, then add the peppers and the ham (also cut in stripes) and the cube. When the peppers are soft add 2-3 peeled tomatoes without the sauce. Let the sauce dry and check if salt is needed.

When the pasta is cooked, mix it on a slow fire with the pepper sauce, cream, parsley and parmesan cheese.

 

Polpettone con funghi

Ingredients: minced meat, eggs, mozzarella, mushrooms, panna (cream), bacon, white wine, (old) white bread, flour, milk, onion, pepper.

Sink the bread in milk and water and make a paste out of it. Squeeze the liquid out.
Mix it with the minced meat, eggs, salt and pepper and let it rest.
Cut onion and mushrooms, fry the onion first, add the mushrooms, salt and let them cook. Heat up the oven to 200-220 degrees.

Cover an aluminium foil with flour and make a flatten the meat on it. Fry the bacon and put it on the meat together with mozzarella in small pieces.
Make a roll out of it (the alu foil helps rolling), close it carefully, cover with flour and fry it in oil until it is brown.

In a big pot put the mushroom sauce, the meat roll, panna (cream) and white wine, cook it in the oven for about a hour, turn it from time to time and wet it with the sauce. When it is ready slice it and cover the slices with the sauce.

Yassa (Est Africa)

Ingredients: Chicken (pork would do as well), potatoes, carrots, onions, canned green peas, mustard, vinegar, stock cubes, rice.

Cut meat and onions and marinate in mustard, vinegar and cubes. Cut the carrots and boil them in water (they must be al dente!). Peel the potatoes and cut them in big pieces (halves is OK).

In a big pan fry the potatoes until they are golden, take them off the oil, then fry the meat, then the onions, finally add the vegetables and let it cook at medium fire.

In the meantime boil the rice, put it in a big pot and cover with the sauce. You can put the rice in the single dishes if you want, but you will lose the African touch.

 

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