Aspic with the two salmons, cream of fresh erbs

DIFFICULTY: Medium
TIME PREPARATION:45 minutes
TIME COOK: 15 minutes
EQUIPMENT: Knife, Pot, 6 stencils dose oval, 2 bowls, Mixer, Ladle, Pan
CATEGORY: APPETIZER

INGREDIENTS Serves 6 people
Fresh salmon 100 g (3.5 oz)
2 thin slices of smoked salmon
mayonnaise 60 g (2.10 oz)
butter 40 g (1.4 oz)
4 eggs
granulated gelatin
fresh cucumber
parsley
Fresh chives
salt and pepper
DIRECTIONS
For the best preparation of this dish requires 6 stencils dose oval.
Put the eggs to firm, placing them first in cold water and simmer for 10 'exact start boiling.
Prepare a pint of jelly.
Pour a ladle into each mold, then pass them in the refrigerator until the gelatin will begin to thicken.
Shelled eggs, hard boiled: using the affected-egg, produced from two eggs, 6 slices that you need to take equal part. Pass through a sieve instead of the 2 eggs, remaining, together with those sliced clippings.
Gather the mixture into a bowl and mix with mayonnaise, a pinch of salt and a sprig of parsley and chives.
Steaming fresh salmon for a few minutes and then pass it to the food processor along with butter (add a pinch of salt and pepper).
Cut the slices of smoked salmon to get the oval-like molds
Peel the cucumber, then cut into thin slices.
Remove the molds from the refrigerator and decorate with slices of cucumber, first dipped in a little jelly, and then placed on the edges (2 per mold).
At the bottom of each put a slice of boiled egg, place a slice of smoked salmon and then salmon mixture. Cover with another jelly and put in the fridge.
There will still be about 3 ladles of liquid gelatin: add to the egg mixture and place in refrigerator up to even when this will begin to thicken, then divide between the molds, level.
Keep the aspic in the refrigerator until ready to serve.
INFORMATIONS
The photo is only indicative. The photograph is taken from LA CUCINA ITALIANA
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"Black and white rice" with artichokes and herbs

DIFFICULTY: Easy
TIME PREPARATION: 30 Minutes
TIME COOK: 13/15 Minutes White Rice// 35/40 Black Rice
EQUIPMENT: 2 Pans to cook the rice, Colander, Knife, Cutting board, Pot steamer (microwave is perfect), a Pan for the vegetables
CATEGORY: MAIN DISH, RICE

INGREDIENTS x 4 person
4 handfuls of white rice (Vialone nano o Originario)*
4 handfuls of black rice (Black Italian Rice www.gigliobiancousa.com)*
4 artichokes
1 lemon
A bowl of cold water
8 cherry tomatoes (ripe)
Fresh chives, fresh parsley
Salt, Pepper, Extra virgin olive oil (www.gigliobiancousa.com)
A pleasure can add garlic or chili
DIRECTIONS
Boil the two types of rice in two separate pots (this is because: 1. Have different cooking times. 2. Because the black rice, leave the black water)
White rice has cooked for about 13/15 minutes, black rice has cooked for about 35/40 minutes
Clean the artichokes and dip in cold water with lemon (this is why the artichokes cut, they oxidize and become dark. Soak in water with lemon will prevent this reaction)
Once cleaned and cut into pieces (depending on the size of the artichoke) and steam for about 7 minutes
Meanwhile, finely chop the herbs and add the tomatoes (coarsely chopped).
Combine the steamed artichokes to tomatoes with the herbs and cook with the oil over medium heat for about 10 minutes.
Drain the two types of rice (the first white then black) and combine them with vegetables.
Serve with a little Parmesan cheese (to taste)
FOOD HISTORICAL TRADITION of ITALY
* http://www.risoitaliano.org/RITA/HOME/HomeP.cfm (IT)
http://www.consorziotutelariso.it/index.php?option=com_content&view=article&id=19&Itemid=27 (IT)
*http://www.enterisi.it/index.jsp (IT)
http://www.risovenere.it/ (IT)
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Mozzarella di Bufala with Friselle and cherry tomatoes (http://it.wikipedia.org/wiki/Frisella)

DIFFICULTY: Easy
TIME PREPARATION: 10 minutes
TIME COOK:
EQUIPMENT: Knife, chopping board, bowl
CATEGORY: MAIN DISH, APPETIZER

INGREDIENTS x person
4 / 5 cherry tomatoes per person
2 slices of buffalo mozzarella
Half frisella per person
Fresh chives (to taste)
Black salt (maybe another salt)
Extra Virgin Olive Oil (www.gigliobiancousa.com)
DIRECTIONS
Dip the "friselle" in cold water for 1 minute
Place on a plate
Cut the tomatoes in half, season with salt and add the chives and oil
sprinkle with frisella modorini and place the slices of buffalo mozzarella
Add a little oil
HISTORY OF PRODUCT Simple translation done by me. Taken from Wikipedia (see link in title)
Before the war, the frisella of wheat flour was reserved for only wealthy tables and a few other celebrations. The poorer sections of the population consumed friselle of barley flour and mixtures of barley and wheat.
The frisella can be stored for a long time and this made it a viable alternative to bread, in the periods in which the flour was more scarce. In Puglia is also known as the bread of the Crusaders as they favored the catering and travel of the Christian troops.
In the past they used to bathe in Puglia friselle directly in sea water, and consume only seasoned with fresh tomato, pressed to release the juice.
The shape is not the result of a research design or chance, it responds to specific needs of transport and storage. Friselle were strung on a cord whose ends were knotted to form a necklace, it was easy to hang for easy and convenient transport and dry storage. The bread was a high frisella travel, hence the use of soak in sea water by fishermen, who used it as background for the fish soup or mussels, food during the regular fishing trips that lasted several days .

In the tradition of Salento, in common with other traditions, they proceeded to the bakery on a regular basis, often in the roomy wood-fired ovens common or public. The intervals from the bakery could be twice a week to more than quarterly, so the quantity of flour of one or more family members, could give substance to a mixture of 100-200 kg. In baking a small proportion (20%) had a piece of soft bread to be consumed in the first few days, usually by cutting into slices. Many are variations of fresh bread dough often associated with the presence of black olives, pumpkin, onion, etc.. or special processing (taralli, Pirie, etc..) for direct consumption without special seasonings added. The largest share of bread dough, however, was reserved for the production of friselle a longer shelf life than bread wheat, allowing intervals of bread more. At home the friselle were kept in large jars of clay (or districts capasoni). The Frisell, therefore, was not a pastry but wanted a basic foodstuff, often in contexts where the consumption of fresh bread was impossible or inappropriate. Salento in the tradition of baking "dry" is still preserved in a few small towns and families, often associated with growing their own wheat. Currently frisella and bakery business in various sizes and sold in packages wrapped in supermarkets throughout Italy.
In Bari and the surrounding friselle are often prepared at home while being sold in stores: soaked in oil, water, tomato sauce and a dash of wine and then topped with artichokes and lampascioni are welcomed by a gourmet dish. This culinary specialties, also served in fine restaurants, is defined in the dialect of Bari with the word in Italian that ciallèdde wafer becomes, of course not to be confused with the omomima pasta cookies and ice cream cones.

Ascolta

Trascrizione fonetica

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Flan of asparagus with quail eggs bread stick with bacon

DIFFICULTY: Easy
TIME PREPARATION: 15 min
TIME COOK: 20 min
EQUIPMENT: A pot for steaming, 2 non-stick pans, a silicone mold (or paper or aluminum), Mixer, knife, bowl, fork and spoon, a pair of scissors to open the quail eggs, baking sheet
CATEGORY: MAIN DISH, APPETIZER, VEGETARIAN

INGREDIENTS x 4 person
12 medium to large asparagus
4 tablespoons fresh ricotta cheese (or fresh white cheese)
1 egg
4 / 5 tablespoons grated Parmesan cheese (more cheese flavor can also be fine)
4 quail eggs
4 teaspoons butter
Chive
Salt and pepper

For the breadsticks:
a box of puff pastry
4 slices of bacon
a pinch of poppy seeds

DIRECTIONS
Steamed asparagus (7 / 8 minutes in the microwave at maximum temperature)
Melt 2 teaspoons butter in a frying pan and cook the asparagus for a few minutes
With a mixer blend the asparagus
Mix the pureed asparagus with ricotta, grated cheese, egg and salt and pepper
Fill the molds and bake in oven at medium temperature (180 ° / / 350 F) for about 20 minutes
Remove from oven and cool to do before you turn them
Arrange on a plate
Melt the remaining butter, open the quail eggs with the special scissors and cook until the egg white will not be solidified
Place the egg on top of the pie with a little 'butter

To prepare the bread stick
Cut the pastry into strips about 2 / 3 cm (1 inch)
Wrap a slice of bacon with a strip of puff pastry
Arrange on a baking sheet and sprinkle with poppy seeds
Cook at medium temperature (180 ° / / 350 F) until the puff pastry is golden brown
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Light Chicken Salad ...

DIFFICULTY: Easy
TIME PREPARATION: 10 min
TIME COOK: 7 min
EQUIPMENT:2 non-stick pans, knife, chopping board
CATEGORY: MAIN DISH

INGREDIENTS x person
1 slice of chicken breast
4 / 5 mushrooms (of your choice. Champignon Mushrooms ...)
Rocket
Cherry tomatoes (4 / 5)
Soy sprouts
Chive
Extra Virgin Olive Oil (www.gigliobiancousa.com COLLECTION of OIL)
Balsamic vinegar (if you like) (www.gigliobiancousa.com COLLECTION of BALSAMIC)
Aromatic Herbal Salt (www.gigliobiancousa.com COLLECTION of SALT)
Salt mushroom (www.gigliobiancousa.com COLLECTION of SALT)
DIRECTIONS
Warm up a nonstick pan over high heat and lay the mushrooms have been cleaned and chopped (do not cut the mushrooms into very thin slices)
Grill the mushrooms until they are golden brown.
Turn off the heat and add the "salt mushrooms"
Cut the chicken breast strips and grill (add a little salt with aromatic herbs)
Clean arugula and add chopped tomatoes, soy sprouts, chicken and mushrooms, chives, a spoonful of extra virgin olive oil and a splash of balsamic vinegar
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Omelette Parmesan and cherry tomatoes, homemade focaccia with chive

DIFFICULTY: Easy
TIME PREPARATION: 10 min
TIME COOK: 7 min (Given time without the preparation of the cake)
EQUIPMENT: 2 non-stick pans, cutting board, knife
CATEGORY: VEGETARIAN

INGREDIENTS x person
2 eggs
very little milk
1 teaspoon butter
4 / 5 cherry tomatoes
3 tablespoons grated Parmigiano cheese
1 tablespoon extra virgin olive oil (www.gigliobiancousa.com Collection of OIL)
Salt and basil (www.gigliobiancousa.com Collection of AROMATIC SALT)

For the Focaccia
500 gr of white flour
25 g of yeast
a glass of extra virgin olive oil
water and salt

Mix flour with baking powder, salt and enough water to prepare a standard mixture. Let rise for at least three hours covered by a towel. Spread evenly in a roasting pan, greased with a little oil, a height of about two cm by squeezing with the fingers and forming small dimples. Sprinkle with salt to taste and olive oil. Place in hot oven (200 degrees) for about twenty minutes.

DIRECTIONS
Cut the tomatoes in half. Cook for a few minutes, with chives, a little oil and salt. Alternatively you can cook in the oven. (The procedure is a little bit longer)
Beat eggs with milk and a little salt is basil (if using the mixer to hand the result is exceptional)
Melt the butter in a nonstick pan (medium heat)
Combine eggs. After a few minutes (you must remove the omelette from the pan), add the tomatoes and parmesan. Folded, with the help of a spatula and very gently, the omelet in half. Cook for another minute. Serve hot.
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Green salad with radicchio and arugula, "Pecorino Toscano di Siena" with pepper e. .. a touch of the exotic: avocado

Exotic, because in Italy the Avocado is not part of our cuisine

DIFFICULTY: Easy
TIME PREPARATION: 10 min
TIME COOK:
EQUIPMENT:
CATEGORY: VEGETARIAN

INGREDIENTS
Chicory
Rocket
Valerian
Quarter of avocado per person
Pomegranate (to taste)
Fresh chives
Salt and basil (www.gigliobiancousa.com Collection of Aromatic Salt)
Extra Virgin (www.gigliobiancousa.com Collection of Extravirgin Oilve Oil)
Balsamic Vinegar (www.gigliobiancousa.com Perfetto)
Pecorino Toscano
DIRECTIONS
Prepare the emulsion with olive oil, balsamic vinegar and salt and basil
Balsamic vinegar a few drops are enough (the real balsamic vinegar is pretty sweet).
Combine all ingredients and season with the emulsion at the end add the chives. The Tuscan pecorino in the salad you can add or leave separate.
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Black Cabbage Bruschetta and fantasy ...

DIFFICULTY: Easy

TIME PREPARATION: 15 min
TIME COOK: 20 min
EQUIPMENT: Steamer, knife, chopping board, grill, 2 bowls
CATEGORY: APPETIZER
INGREDIENTS
1 leaf of cabbage per person (in Tuscany is very common)
2 cherry tomatoes per person
half onion per person (see the photo of fresh onions)
Salt with Chily (www.gigliobiancousa.com Collection of Aromatic Salt)
Sea salt
Extra Virgin (www.gigliobiancousa.com Collection of Extravergi Oil)
Grilled bread (or rice cakes gluten free)
DIRECTIONS
Cook the kale steam.
Meanwhile cut the tomatoes and onions seasoned with olive oil and sea salt.
Cut the cabbage leaves into small pieces, season with salt and pepper a little oil
Spread the cabbage leaves on the bread and arrange over the tomatoes and onions,
Garnish with fresh chives.

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MANGO ... in Italian STYLE

DIFFICULTY: Vary Easy

TIME PREPARATION: 15 min
TIME COOK:
EQUIPMENT: CUTTING BOARD, KNIFE, MIXER
CATEGORY: APPETIZER, VEGETARIAN

INGREDIENTS
2 medium ripe mango
1 lime
Salt with Chilli ( SALT with Chilli www.gigliobiancousa.com)
1 tablespoon of Balsamic Vinegar (www.gigliobiancousa.com Balsamic "Perfetto" 5 years)
2 Tablespoon Extravergin olive (we suggest www.gigliobiancousa.com "LECCINO PRUNETI"
Fresh Chives and Fresh Mint
Fresh Rocket (Rucola)


DIRECTIONS
Peel the mango and slice hem
Add salt to taste according to your taste
Mix the lime juice, oil and mint leaves
Garnish with two slice of lime and little fresh chives and mint leaves
Prepare a plate of arugola and add the slice of mango, and sauce with lime and herbs

Add (optional) Bresaola (dired beef, Cheeses or Carpaccio meat)



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SPECIAL SALAD with BRESAOLA and AVOCADO

DIFFICULTY: Easy

TIME PREPARATION: 15 min
TIME COOK
EQUIPMENT: CUTTING BOARD, KNIFE, BOWL, SPOON, MIXER
CATEGORY: SALAD

INGREDIENTS
2 Slice of bresaola x person
1 handfull of Rucola and Red radicchio or Salad x person
1/2 Handfull of mix herb: Chives (Fresh is better), mint, half lime, garlic (option)
1 Avocado
1 Tablespoon Robiola cheese or similar x person
1 Tablespoon of currant or Pomegranate x person
Extravergin oil
Black Salt (o see Salt)
Pepper


DIRECTIONS
In one bowl Cut the Avocado in thin slice (add Lime juce and oil)
Add the herbs, Gralic, EVVO, Skin of half lime, Juice of half lime, salt and Whip.
In one bowl add cheese, salt and pepper
Stuff the Bresaola slice with the cheese
Arrange the salad, Avocado, Stuffed bresaola and toss with herb's sauce and currant or Pomegranate

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Special Chicken....on the bread

DIFFICULTY: Easy

TIME PREPARATION: 25 min
TIME COOK 15 min + 10 min
EQUIPMENT: CUTTING BOARD, KNIFE, 2 PAN, BOWL FOR MICROWAVES
CATEGORY: Chicken

INGREDIENTS
100 gr. Breast Chicken x person
1 handfull of Rucola or Salad x person
4 Asparagus x person
Chives (Fresh is better)
2 Tablespoons of butter
1or 2 Glasses of Broth or White Vine or Hot Water (depend of your tast)
Extravergin oil
Salt
Pepper
Cornstarch
Bread (read the recipies for bread)

DIRECTIONS
Cut the chicken in very thin slice
Add the cornstarch and cook with 1 tablespoon of oil and pinch of salt.
When the chicken is braised add a glass of broth or hot water or white vine and finish to cook.
In the same time cook the asparagus for 6 minutes in the microwave
Cut the chives and braise with butter for 5 minutes add salt and pepper
Arrange the bread, the rucola or salad (dress with oil and salt) add the chicken and in top the asparagus. Dress all with the chives and butter. If you like you can add the truffle or Balsamic!


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Fillet mignon with mushrooms and ....other

DIFFICULTY: Easy

TIME PREPARATION: 15 min
TIME COOK 15 min + 10 min
EQUIPMENT: CUTTING BOARD, KNIFE, 1 PAN, PEELER, BOWL FOR MICROWAVES
CATEGORY: Meat-Beef

INGREDIENTS
1 Fillet x person (very hight cut)
500/600 gr, of mix mushrooms (Porcini, Champignon, ecc...)
1 handfull of soy sprouts x person
3/4 tablespoons of green beans x person cooked (read the recipes for beans)
Extravergin oil
Salt
Pepper
Chives

DIRECTIONS
Clean and cut the mushrooms and cook with 2 tablespoon of oil (no add the salt) untill the mushrooms will be almost tender. At the half cooked, add the erbs and garlic (if you like). When are cooked add the salt and pepper (if you like)
Grilled the Fillet (I love rear but any persons have different tast!)
Arrange the soy sprouts and beans add oil salt and pepper
Add the fillet upon the vegetable and finish with the mushrooms.
Finish with Balsamic and honey



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Flan with leek and Truffles

DIFFICULTY medium
TIME PREPARATION 30 min
TIME COOK 20 MIN
EQUIPMENT Cutting board, Knife, Pans, Hand Mixer, baking cups, paper stick, silicone brush
CATEGORY Vegetarian


INGREDIENTS (4/5 persons)
2 big leek
1 or 2 slices eggplant (cut lengthwise) per person
1 slice of tomato (mature) per person
4 Asparagus per person
Fresh chives or If you have the opportunity to use the stalks of spring onions and sweet
1 Black truffle
1 egg
150 gr. fresh ricotta (or cottage cheese like, the important thing is that it is soft and creamy)
1 tablesoon of Parmigiano Reggiano
2 tablespoon of Butter
1 tablespoon of truffle butter
extra virgin olive oil
salt and pepper

DIRECTIONS
Cut the leek in very thin slice and cook with oil and truffle butter and some slice of fresh truffle (low fire) untill it is tender (add the salt)
Cut the eggplants (lengthwise) into thick slices about 1 / 2 cm.
Grilling (even a non-stick pan as well) and salt lightly
Add egg, ricotta and Parimigiano
Mix all ingredients
Prepare the flan, as explained in the recipes of "Chicken Pie with zucchini and Papaya Sauce"

Steam the asparagus for 6/7 minutes
Cut the chives and cook with butter and butter with truffle untill it is tender (add salt). At this point add the truffle cut in very thin slice. Cook again for 2 o 3 minutes,

Served the chives in top of the asparagus

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