Documente Academic
Documente Profesional
Documente Cultură
© 2013 Gastronomiaditalia.com
ÍNDICE DE RECETAS
STARTERS
Rolls of bresaola and cheese página 1
Pinzimonio página 2
PASTA
Spaghetti alla puttanesca (recipe from Campania) página 3
MEAT
Eggplants Caponata página 4
Fried eggplants with mozzarella página 5
PASTRY
Hazelnut cakes página 6
© 2013 Gastronomiaditalia.com
Rolls of bresaola and cheese
prep. and cook time Ingredients for 4 people: 200 grams (0.44 lb) of bresaola (air-cured beef), 100
15 min grams (0.22 lb) of valerian, extra virgin olive oil, pepper, fresh cheese like
Philadelphia.
rest time
0 min
Bring the cheese at room temperature.
Wash and dry the valerian.
difficulty in execution
On each slice of bresaola (Air-cured beef) put a teaspoon of cheese and a sprig of
valerian.
Roll up and serve with extra virgin olive oil and a sprinkling of pepper.
recipe gluten-free
prep. and cook time Ingredients for 4 people: 1 yellow pepper, 1 red pepper, 5-6 tomatoes, 1 celery,
15 min 2 fennels, 1 bunch radishes, 12 carrots, oil, salt.
rest time
0 min
The Pinzimonio is an alternative way of eating a salad. You must prepare all the
vegetables (washed, cleaned, cut) and you dip in a bowl with oil, salt and vinegar
difficulty in execution
or with a sauce like a green sauce, mayonnaise, red sauce.
It is a great dish for summer. Fresh and tasty.
recipe gluten-free Thoroughly wash all vegetables and cut them into pieces.
Prepare bowls with oil, salt, vinegar or with favourite sauce.
Dip the vegetables in the sauce and enjoy!
prep. and cook time Ingredients for 4 people: 400 gr (0.88 lb) spaghetti, 300 gr (0.66 lb) peeled or
30 min diced tomatoes, extra virgin olive oil, 2 cloves of garlic, 100 gr (0.22 lb) of pitted
black olives, 2 tablespoons of capers, parsley.
rest time
0 min
Wash the parsley, dry and finely crumble. Please keep in mind the parsley must
be added almost at the end of the preparation to give off all its perfume with a
difficulty in execution
quick cooking.
Eliminate the skins from the garlic cloves.
recipe gluten-free In a pan heat the olive oil and fry two cloves of garlic. Then add the diced
no tomatoes. Cook for a couple of minutes, then add capers and olives. Season with
salt, but keep in mind that this sauce has ingredients, like capers, already
naturally salty.
Cook for about 20 minutes over low heat.
Immediately before sautè the spaghetti into the sauce, remove the garlic and add
the chopped parsley.
prep. and cook time Ingredients for 6 people: 4 - 5 eggplants, 1/2 celery, 1 onion, 150 gr (0.33 lb) of
60 min green olives, 1 tablespoon sugar, 1-2 tablespoons of pickled capers, 0.75 lt (1.59
pt) fresh tomato sauce, 1/2 cup vinegar, salt, pepper, extra virgin olive oil.
rest time
120 min
The eggplant caponata is a typical Sicilian dish. There are variations on this dish:
1) with the addition of peppers and pine nuts
difficulty in execution
2) with the eggplants baked in the oven - this version is called "caponatina"
prep. and cook time Ingredients for 4 people: 3-4 eggplants of medium size, 2 eggs, 200 grams (0.44
45 min lb) of bread crumbs, 300 grams (0.66 lb) of mozzarella, olive oil for frying, salt.
rest time
0 min
Cut the mozzarella into slices and leave to drain on a plate for about 15 minutes.
Wash the eggplant and discard ends.
difficulty in execution
Cut them into slices about half a centimeter thick.
To assemble the dish, start with a slice of eggplant. Then add a layer of
mozzarella. Continue alternating eggplant and mozzarella. Serve warm.
prep. and cook time Ingredients for 6 people: 250 grams (0.55 lb) of shelled hazelnuts, 4 eggs, 150
80 min grams (0.33 lb) sugar, 80 grams (0.18 lb) butter.
rest time
0 min
An autumn gluten-free recipe. Soft and tasty.
difficulty in execution
Bring butter to room temperature.
Preheat oven to 160 degrees C (that is 320 F).
Toast the hazelnuts in a frying pan for a few minutes.
recipe gluten-free Allow to cool and then remove the skins from the hazelnuts.
Then chop them finely.
Line a baking sheet with sweets cutters. Pour the mixture into each cutter. Bake
for 30-40 minutes.
Serve warm.