tag:blogger.com,1999:blog-86381969172476748842024-03-22T16:09:04.687-07:00Bella Italia Reno Nvhttp://www.bellaitalia-store.comBella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.comBlogger544125tag:blogger.com,1999:blog-8638196917247674884.post-82212112038708761862024-03-22T16:08:00.000-07:002024-03-22T16:08:32.097-07:00STUFFED ROLLED TENDERLOIN - ARROSTO ARROTOLATO<p><b><i><span style="color: red;">Entree - can be gluten & lactose free (read footnotes)<br />Pasto principale - può essere senza glutine e lattosio (leggere le note a pie' pagina)</span></i></b></p><p><u>I love to have friends over or to cook quite a bit for a special occasion, even though there only will be the two of us. The rolled tenderloin is amazing: it can be made well ahead of time, then frozen; it is beautiful; you can stuff it in many ways and you will have quite a bit of leftovers for work lunches. Here below I'll give you a couple ideas.<br />Amo avere amici a casa o cucinare abbastanza per occasioni speciali, anche se ci siamo solo noi due. L'arrosto arrotolato è favoloso: può essere preparato con largo anticipo, e poi congelato; è bello; si pyò riempire in molti modi e avrete una discreta quantità di avanzi da usare per pranzi di lavoro. Qui sotto vi darò un paio di idee.</u></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocRZCRDd7UYgCWX3MI6-I6hw_8p0_QZN3a7lRqwPe33T8-RumW0e0KxCRCIJcfpVx485OwAL8FqWP5Z30hREMA-FMQOk1lIp_Gtj0P_AoCpi0QTwBo1dB2Iz7FrzH6cOmKStud4BQVjHLcySX6-RJOpHiFZuH3v8_1orwE8sgbkiiFnqAT2O3XvqJEQcp/s2048/DSCF4302_DxO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocRZCRDd7UYgCWX3MI6-I6hw_8p0_QZN3a7lRqwPe33T8-RumW0e0KxCRCIJcfpVx485OwAL8FqWP5Z30hREMA-FMQOk1lIp_Gtj0P_AoCpi0QTwBo1dB2Iz7FrzH6cOmKStud4BQVjHLcySX6-RJOpHiFZuH3v8_1orwE8sgbkiiFnqAT2O3XvqJEQcp/s320/DSCF4302_DxO.jpg" width="320" /></a></div><br /><p>1 Pork tenderloin<br />- Italian ham, Swiss cheese and spinach<br />- Pears, chestnuts, shallots and rosemary<br />Italian 00 flour<br />Italian sea salt<br />Italian extra virgin olive oil<br />Broth<br />Sage, rosemary</p><p>1 Filetto di maiale<br />- Prosciutto cotto, formaggio filante e spinaci<br />- pere, castagne, scalogno e rosmarino<br />Farina<br />Sale<br />Olio extra vergine di oliva<br />Brodo<br />Salvia, rosmarino</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kpKIaswhk2iWz5sU9XpMTb3jh9IvOXaw-LTIQm7XuzoRWQr9o6DkqCcO0abwG59waM3ZForyAZH3HePKlOuLpzyra8EtqnaMfcI3WaN6DCyEh2C2oMPa7SXD0zjS-pp6f_1jNmLpKKs0nu2mq3_M0Hx89FY4FfTO47YVZBb3Zw4PhRLLCq842YuBpJPL/s2048/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kpKIaswhk2iWz5sU9XpMTb3jh9IvOXaw-LTIQm7XuzoRWQr9o6DkqCcO0abwG59waM3ZForyAZH3HePKlOuLpzyra8EtqnaMfcI3WaN6DCyEh2C2oMPa7SXD0zjS-pp6f_1jNmLpKKs0nu2mq3_M0Hx89FY4FfTO47YVZBb3Zw4PhRLLCq842YuBpJPL/s320/11.jpg" width="320" /></a></div><br /><p>First of all "open" the tenderloin. Place a cloth under your cutting board so it won't move too much; start on one side (lengthwise), about 1/2 inch from the cutting board (I consider the "size" between handle and blade, see video below, sorry in Italian) and cut until you reach about 1/2 inch from the other side; "open" it and repeat. In the video I'm working on a turkey tenderloin so more prone to "breaking"; it normally does not happen with pork one. If you don't feel confident doing it, you can ask a butcher to do that for you. Then pound lightly to even the thickness.<br />Prima di tutto "aprite" il filetto. Mettete un canovaccio sotto il tagliere, così non si muove troppo; iniziate da un lato (nel senso della lunghezza), circa 1 cm dal tagliere (io considero lo spessore tra lama e manico, guardate il video) e tagliare fino a raggiungere circa 1 cm dall'altro lato; "aprite" e ripetere. Nel video lavoro su un filetto di tacchino più portato a "rompersi"; normalmente non succede con quello di maiale. Se non vi sentite sicuri a farlo, potete chiedere al macellaio di farlo per voi. Poi battere leggermente con un batticarne per uniformare lo spessore.</p><p>Line ham over the meat (so you'll close any holes), spinach cooked and very well squeezed and cheese. Make sure you leave about 1/2 inch on each side of your meat so your stuffing won't be pushed out. Roll and tie with butcher string. <br />Disponete il prosciutto cotto sulla carne, così chiudete eventuali buchi, poi gli spinaci cotti e ben strizzati e il formaggio. Lasciate circa 1 cm di spazio su tutti i lati così il ripieno non uscirà quando arrotolate. Legate con lo spago.</p><p>For the second stuffing, thinly slice shallot and sautee it with rosemary; add pears cut in small cubes and, last, cooked and peeled chestnuts, coarsely crumbled. Finish cooking with a little broth. Spread this on the meat, leaving about 1/2 inch on each side of your meat so your stuffing won't be pushed out. Roll and tie with butcher string.<br />Per il secondo ripieno, affettate sottilmente lo scalogno e rosolatelo con il rosmarino; unite le pere a cubetti e, per ultime, le castagne cotte, sbucciate e sbriciolate grossolanamente. Portate a cottura con un po' di brodo. Cospargete sulla carne, lasciando circa 1 cm di spazio su tutti i lati così il ripieno non uscirà quando arrotolate. Legate con lo spago.</p><p>Once you tied your meat roll, dredge it in flour. In a large pan with lid, warm up some extra virgin olive oil, add some fresh sage and rosemary and sautee: this will bring out their flavor! Now you can remove them, if you want. Sear meat roll on all sides, season with salt, then deglaze pan with brandy or marsala and finish cooking on medium-low heat, turning every now and then, covered, adding some broth. You can also cook it in the oven!<br />Una volta legato il rotolo, passatelo nella farina. In una padella grande con coperchio, scaldate l'olio extra vergine di oliva e rosolate salvia e rosmarino freschi: questo tirerà fuori tutto il loro profumo! A questo punto potete rimouverli, se volete. Rosolate il rotolo su tutti i lati, salate e sfumate con brandy o marsala e finite di cuocere su fiamma medio-bassa, girandolo ogni tanto, coperto, aggiungendo un po' di brodo. Si può anche cuocere in forno!</p><p>Number of servings depends on the size of the roll and what else is being served.<br />Il numero di porzioni dipende dalle dimensioni del rotolo e da cos'altro viene servito.</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwpk1HgzeRKcbQlfs62wSSgJSlfwiiYtv9jOwN4rbJc0RmmNoOkYz_01Z_3QHlEOHrND3QOtVmQGpSdupTjPQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><p>- In order to make it gluten free, all you have to do is use an corn starch to dredge it.<br />- Per rendere questo piatto senza glutine, dovete solo usare l'amido di mais o patate.</p><p>- In order to make it lactose free, use a lactose free cheese. The second stuffing is lactose free.<br />- Per rendere questo piatto senza glutine, usate un formaggio senza lattosio. Il secondo ripieno è senza lattosio.</p>Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0tag:blogger.com,1999:blog-8638196917247674884.post-71613278841259777272023-08-15T15:42:00.003-07:002023-08-15T15:42:46.580-07:00COLD BARLEY SALAD - INSALATA DI ORZO FREDDA<p><i><span style="color: red;"><b>Entree - vegetarian & vegan - lactose free - can be gluten free (read footnotes)<br />Pasto principale - vegetariano & vegano - senza lattosio - può essere senza glutine (leggere le note a pie' pagina)</b></span></i></p><p><u>I love salads of any kind and, when it's hot, they are really a great meal.<br />Amo ogni tipo di insalata e, quando fa caldo, sono un grande pasto.</u></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZGO1vbwRK_BYG2poqTMDz8m8_uoxb4DSgFn_YJMFyEJa8_7vWwLMifWcR024iBULBQaS5zzHouwseT22OtTac6ZBlEpszGRHorYzUc9gXHNFyc_8My0WwhlES55oi5S_Zqmr3lZsl97CwfhH7ceiPwvxqrw0HR9bjocNMLkEtw04t9FjcEzrasVzz4_B/s1211/361120875_2083877102010897_1002851138787151783_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1211" data-original-width="921" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZGO1vbwRK_BYG2poqTMDz8m8_uoxb4DSgFn_YJMFyEJa8_7vWwLMifWcR024iBULBQaS5zzHouwseT22OtTac6ZBlEpszGRHorYzUc9gXHNFyc_8My0WwhlES55oi5S_Zqmr3lZsl97CwfhH7ceiPwvxqrw0HR9bjocNMLkEtw04t9FjcEzrasVzz4_B/s320/361120875_2083877102010897_1002851138787151783_n.jpg" width="243" /></a></div><p>150 gr Italian pearled Barley (about 3/4 cup)<br />1/2 13-oz jar Italian Borlotti beans<br />1/2 13-oz jar Italian Ceci (chickpeas)<br />1 carrots, peeled and diced<br />2 small zucchini<br />1/2 yellow bell pepper<br />1/2 orange bell pepper<br />1/2 red bell pepper<br />280 gr fresh cherry tomatoes (10 oz) or 1 large heirloom tomato<br />1 tbsp Italian Extravirgin olive oil, lemon or orange infused<br />Italian Sea salt</p><p>150 gr Orzo perlato italiano<br />1/2 barattolo dal 360 gr di Fagioli Borlotti Italiani<br />1/2 barattolo dal 360 gr di Ceci Italiani<br />1 carota, pulita e tagliata a dadini<br />2 zucchine piccole<br />1/2 peperone giallo<br />1/2 peperone arancione<br />1/2 peperone rosso<br />280 gr pomodorini ciliegini freschi o 1 pomodoro grande<br />1 cucchiaio di Olio extra vergine di oliva aromatizzato al limone o all'arancia<br />Sale marino Italiano</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOtbMYN1Sh3Cvu1uI8nqvyvRJtD-BIZ5ZzbbLWehnKQXx95w0LFSU36e6gRxKU9Ohq_fp4l152xQbIdPFFg9or3UC3y_qBvIkg6AGr2E9dVroaydBjQ28gBEin8_N0nu0eE1B3wu1sHKUlKNSH29joxlxtf4RG-gpXMr5oZADioYvpRnbwiGRAYj6hz9ee/s1062/365507015_1011361489914333_2614915627267225478_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1062" data-original-width="1062" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOtbMYN1Sh3Cvu1uI8nqvyvRJtD-BIZ5ZzbbLWehnKQXx95w0LFSU36e6gRxKU9Ohq_fp4l152xQbIdPFFg9or3UC3y_qBvIkg6AGr2E9dVroaydBjQ28gBEin8_N0nu0eE1B3wu1sHKUlKNSH29joxlxtf4RG-gpXMr5oZADioYvpRnbwiGRAYj6hz9ee/s320/365507015_1011361489914333_2614915627267225478_n.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy4h7Z354Hl9lpfCO3SJmCgKV_QxhtrdTnu8eptyY4fnZinkoft9WaDDxEYPIJKpXZuaLrv3OzRQ_mkZFtWzgg_0e5r9z0LnhQiFVZu0yf-zHokjYr0sLxdMGWXYCgZcgC9HlNS64oHqY8C2VdC3r60JQ719o-C_ogUq_WeAYzo_8ocWUpCOyijOTBhKvv/s1010/366034700_289452377011072_1925001641540297069_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1010" data-original-width="1010" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy4h7Z354Hl9lpfCO3SJmCgKV_QxhtrdTnu8eptyY4fnZinkoft9WaDDxEYPIJKpXZuaLrv3OzRQ_mkZFtWzgg_0e5r9z0LnhQiFVZu0yf-zHokjYr0sLxdMGWXYCgZcgC9HlNS64oHqY8C2VdC3r60JQ719o-C_ogUq_WeAYzo_8ocWUpCOyijOTBhKvv/s320/366034700_289452377011072_1925001641540297069_n.jpg" width="320" /></a></div><br /><p>Bring a large pot of water to a boil, add salt, carrots and barley.<br />Portare a bollore una pentola con abbondante acqua, salare e aggiungere le carote e l'orzo.</p><p>Steam bell peppers and zucchini.<br />Cuocere al vapore peperoni e zucchine.</p><p>Drain and rinse the beans; wash cherry tomatoes and dice them (I used the medley tomatoes, to have different colors), season with a little salt and set aside.<br />Scolare e sciacquare i fagioli; lavare i pomodorini e tagliarli a dadini (io ho usato un misto di pomodorine, per avere più colori), salare leggermente e mettere da parte.</p><p>Peel and dice bell peppers; dice zucchini.<br />Spellare e tagliare i peperoni a dadini; tagliare le zucchine a dadini.</p><p>When barley is ready, drain; generally carrots cook at the same time. Let them cool down a little.<br />Quando l'orzo è pronto, scolare; in genere le carote cuociono nello stesso tempo. Far raffreddare leggermente.</p><p>In a large bowl arrange all ingredients, season with salt and the lemon or orange oil. Refrigerate, covered, at least 2-3 hours (I did overnight) before serving.<br />In una ciotola capiente trasferire tutti gli ingredienti, condite con sale e l'olio al limone o all'arancia. Tenere in frigo, coperto, almeno 2-3 ore (io ho fatto tutta la notte) prima di servire.</p><p>Serves 2/4<br />2/4 porzioni</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTATlEgBvxpInb45PPIyqHbAsZgFCWHVCzJZCn2CaR3gaYC2pw80tLKF1N6z5F7B4VymBpRW4PIgmqtDq3YRCOh3DhtkfQwaK1Xjn__HbA1hUhdSDrN2EPL00_z7eBXDCiXdeABuLmZxzfbsOjWg5zOMhEGIj5np12weaNJSw0Xe90EsXyw_fQK3BmXXzK/s2048/361151012_868049191413742_315666996953091666_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="921" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTATlEgBvxpInb45PPIyqHbAsZgFCWHVCzJZCn2CaR3gaYC2pw80tLKF1N6z5F7B4VymBpRW4PIgmqtDq3YRCOh3DhtkfQwaK1Xjn__HbA1hUhdSDrN2EPL00_z7eBXDCiXdeABuLmZxzfbsOjWg5zOMhEGIj5np12weaNJSw0Xe90EsXyw_fQK3BmXXzK/s320/361151012_868049191413742_315666996953091666_n.jpg" width="144" /></a></div><p>- A couple time-saving suggestions: cook a large package of barley and, when cold, freeze it in portions: it will keep well and you'll always have some available. Steam bell peppers ahead of time: they'll be fine in an airtight container in the fridge for at least one week.<br />- Un paio di suggerimenti risparmia-tempo: cucinate una grande quantità di orzo e, quando freddo, congelatelo in porzioni: si mantiene bene e ne avrete sempre un po' a disposizione. Cuocete i peperoni al vapore in anticipo: si mantengono bene in frigo in contenitore ermetico per almeno una settimana.</p><p>- In order to make it gluten free, all you have to do is use an Italian rice, like Carnaroli.<br />- Per rendere questo piatto senza glutine, dovete solo usare un riso italiano, tipo il Carnaroli.</p><p>- You can make this salad with any ingredient you like: unleash your creativity.<br />- Potete preparare questa insalata con qualsiasi ingrediente vi piaccia: scatenate la vostra fantasia.</p>Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0tag:blogger.com,1999:blog-8638196917247674884.post-85301136907747002722022-06-30T13:54:00.006-07:002022-06-30T13:54:59.580-07:00COLD STUFFED TOMATOES WITH FARRO/BARLEY SALAD - POMODORI RIPIENI FREDDI CON INSALATA DI FARRO/ORZO<p><i><span style="color: red;"><b>Entree - lactose free - can be gluten free (read footnotes)<br />Pasto principale - senza lattosio - può essere senza glutine (leggere le note a pie' pagina)</b></span></i><br /><br /><u>This is a double recipe, since it can be served one way or the other; it's a complete meal, since it gives you all nutrients.<br />Questa è una ricetta doppia, dato che si può servire in entrambi i modi; è un pasto completo, dato che fornisce tutti i nutrienti.</u><br /></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXrNRH5r5hOg0E5votZKyPk2Krq1Dj1r3qu3-IoOrldYJbWWsNEtT5cb4CCqf6q73iGi_e8mkjX4qBac4yM2spt2Or2FJ8CyHnYxEuB9qHYDQG_AH_UDRkBSBHCXPAGK201LmSxhMQWIr-ExZljnKLjHFDSKPJuglOu1Q9k1xbO6YkMLyKiL4i9meuA/s2048/287902812_781646833196010_7505518212183477558_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXrNRH5r5hOg0E5votZKyPk2Krq1Dj1r3qu3-IoOrldYJbWWsNEtT5cb4CCqf6q73iGi_e8mkjX4qBac4yM2spt2Or2FJ8CyHnYxEuB9qHYDQG_AH_UDRkBSBHCXPAGK201LmSxhMQWIr-ExZljnKLjHFDSKPJuglOu1Q9k1xbO6YkMLyKiL4i9meuA/w320-h240/287902812_781646833196010_7505518212183477558_n.jpg" width="320" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXhqVbMvMg7K2RWH8Z1Pj-_O7SnucGmlI8JokEqGn5eSC9y9xxcZHSgM1SQzmLqQ8R4V8y-pJmCI71uZmZ1S9Kljky47BYPyEBxVzFT01jORZY4_deBjujsoGbsrb1IHyhsArzVQLHEv7V0ak5Har_gXEJHy8xaoWTOT0CoFMeKKkeMHorAyP3KXGPIA/s2048/282406589_427705842564502_7075425451402502744_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXhqVbMvMg7K2RWH8Z1Pj-_O7SnucGmlI8JokEqGn5eSC9y9xxcZHSgM1SQzmLqQ8R4V8y-pJmCI71uZmZ1S9Kljky47BYPyEBxVzFT01jORZY4_deBjujsoGbsrb1IHyhsArzVQLHEv7V0ak5Har_gXEJHy8xaoWTOT0CoFMeKKkeMHorAyP3KXGPIA/w320-h240/282406589_427705842564502_7075425451402502744_n.jpg" width="320" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RfA7MzDzGHVmfBaBNcmn0HanPETD0QSuXfl48Wdo_9g4O_gDfUO5Er0_de3jIo8vmZ7erGaTNpsGosldP33QrR4DfGib3AhAhZhyUV25kyHoxG3ZQgkjoqelLDsghcU9aT-nrf4Yfp-6aL3sP326zfg966sACBzaXIJILlsx0sOCEePmlIjmID58Qw/s2040/289892507_455709453047775_753520120159303031_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2040" data-original-width="1520" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RfA7MzDzGHVmfBaBNcmn0HanPETD0QSuXfl48Wdo_9g4O_gDfUO5Er0_de3jIo8vmZ7erGaTNpsGosldP33QrR4DfGib3AhAhZhyUV25kyHoxG3ZQgkjoqelLDsghcU9aT-nrf4Yfp-6aL3sP326zfg966sACBzaXIJILlsx0sOCEePmlIjmID58Qw/s320/289892507_455709453047775_753520120159303031_n.jpg" width="238" /></a></div>100 gr Italian pearled Barley (about 1/2 cup)<br />100 gr Italian Farro (about 1/2 cup)<br />90 gr frozen peas, thawed (about 3oz)<br />2 carrots, diced<br />8 medium vine tomatoes, ripe but firm<br />120 gr fresh cherry tomatoes (about 4oz)<br />2 hard boiled eggs, diced<br />1 cucumber, peeled and diced<br />1 jar high quality tuna fillets in extra virgin olive oil, broken down<br />2 tbsp Italian Extra virgin olive oil<br />Italian Sea salt<br /><br />100 gr Orzo perlato italiano<br />100 gr Farro italiano<br />90 gr piselli surgelati, scongelati<br />2 carote, tagliate a dadini<br />120 gr pomodorini ciliegini freschi<br />8 pomodori medi, maturi ma sodi<br />2 uova sode, tagliate a pezzetti<br />1 cetriolo, sbucciato e tagliato a dadini<br />1 barattolo di tonno a filetti sott'olio di alta qualità, spezzettato<br />2 cucchiai di Olio extra vergine di oliva<br />Sale marino Italiano<br /><br /><br />Bring a large pot of water to a boil, add salt, carrots, farro and barley.<br />Portare a bollore una pentola con abbondante acqua, salare e aggiungere le carote, il farro e l'orzo.<br /><br />Wash cherry tomatoes and dice them, season with a little salt and set aside. Cut a "lid" from the larger tomatoes and set it aside, scoop the pulp out (you can dice it and add to the cherry tomatoes), lightly salt inside and turn upside down to drain water.<br />Lavare i pomodorini e tagliarli a dadini, salare leggermente e mettere da parte. Tagliare un "coperchio" dai pomodori più grandi e tenere da parte, rimuovere la polpa (si può tagliare a dadini e aggiungerla ai pomodorini), salare leggermente all'interno e mettere a scolare capovolti.<br /><br />When barley/farro mix is ready, drain; generally carrots cook at the same time. Let them cool down at room temperature.<br />Quando il misto orzo/farro è pronto, scolare; in genere le carote cuociono nello stesso tempo. Portare a temperatura ambiente.<br /><br />In a large bowl arrange all ingredients (except for the larger tomatoes, obviously), season with salt and oil. <br />In una ciotola capiente trasferire tutti gli ingredienti (esclusi i pomodori più grandi, ovviamente), condite con sale e olio.<br /><br />Stuff the tomatoes and cover with their "lid"; refrigerate, covered, at least 2-3 hours (I did overnight) before serving. Serve the excess stuffing on a side.<br />Riempire i pomodori e coprirli con il loro "coperchio"; tenere in frigo, coperto, almeno 2-3 ore (io ho fatto tutta la notte) prima di servire. Servire il ripieno rimanente a parte.<br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6s8O3K5qNNCM3lF4VK5m3d2xXyBknv-NbqrrGc5v0MT9TKZzoCE1DWVI8Vi3CCXeK_TrT0wsFfS-hfu0phJunXkk7iucGDFwdPMisKBcJBKoMBgeYPkei1EpjZcLYaVNIREwZvVHVBOj1OBVFemjiHJD9T8XuI8nfXmvmQgyiMXoZN8AkYjkrdGyYAw/s2048/289015060_429673782350818_7993966095094487074_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6s8O3K5qNNCM3lF4VK5m3d2xXyBknv-NbqrrGc5v0MT9TKZzoCE1DWVI8Vi3CCXeK_TrT0wsFfS-hfu0phJunXkk7iucGDFwdPMisKBcJBKoMBgeYPkei1EpjZcLYaVNIREwZvVHVBOj1OBVFemjiHJD9T8XuI8nfXmvmQgyiMXoZN8AkYjkrdGyYAw/w320-h240/289015060_429673782350818_7993966095094487074_n.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgErGIxsrkcSqJHIc1TGxeCuH1u-YJRIAMvdg7feP0Yl8t00EahtmMM4u7RlVMFW65FCbPm358IY6mYDYRNt8Wxbwu6qy1V7mGZ77GcX3uXcoloiUvB5pFhyfRQho_m_Q6aFBfxc5QJUz_Wj0n_cEdreUZe-AUqlOWGEzqk_Pt_XKW82lYpce005ulfww/s2048/290523949_3208737339377145_990284647463141984_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgErGIxsrkcSqJHIc1TGxeCuH1u-YJRIAMvdg7feP0Yl8t00EahtmMM4u7RlVMFW65FCbPm358IY6mYDYRNt8Wxbwu6qy1V7mGZ77GcX3uXcoloiUvB5pFhyfRQho_m_Q6aFBfxc5QJUz_Wj0n_cEdreUZe-AUqlOWGEzqk_Pt_XKW82lYpce005ulfww/s320/290523949_3208737339377145_990284647463141984_n.jpg" width="320" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgErGIxsrkcSqJHIc1TGxeCuH1u-YJRIAMvdg7feP0Yl8t00EahtmMM4u7RlVMFW65FCbPm358IY6mYDYRNt8Wxbwu6qy1V7mGZ77GcX3uXcoloiUvB5pFhyfRQho_m_Q6aFBfxc5QJUz_Wj0n_cEdreUZe-AUqlOWGEzqk_Pt_XKW82lYpce005ulfww/s2048/290523949_3208737339377145_990284647463141984_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUxhrmCScHuGunmcvayz_48Qd6Ann-y79NoSUJc_tOGnAA_6uy5TXFRleFdWBprtsh1R-C6maQyuaNW4sZxFg6TKFsQ5wz3Vz7yANrii2xzYNLjG4LxOBlBVq0YmY60lI7YesNJL_n5kEAY4qNfBm8R7SS2EuPjN8AF8zv61xBgjpnFj2DZKHnV6NIw/s2048/287208065_616643279459627_7662218447530316644_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUxhrmCScHuGunmcvayz_48Qd6Ann-y79NoSUJc_tOGnAA_6uy5TXFRleFdWBprtsh1R-C6maQyuaNW4sZxFg6TKFsQ5wz3Vz7yANrii2xzYNLjG4LxOBlBVq0YmY60lI7YesNJL_n5kEAY4qNfBm8R7SS2EuPjN8AF8zv61xBgjpnFj2DZKHnV6NIw/s320/287208065_616643279459627_7662218447530316644_n.jpg" width="320" /></a></div></div>Serves 4<br />4 porzioni<br /><br />- In order to make it gluten free, all you have to do is use an Italian rice, like Carnaroli.<br />- Per rendere questo piatto senza glutine, dovete solo usare un riso italiano, tipo il Carnaroli.<br /><br />- Use ingredients of the highest quality, to obtain the best result.<br />- Usare ingredienti di alta qualità, per ottenere il miglior risultato.<p></p>Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0tag:blogger.com,1999:blog-8638196917247674884.post-53444626990248915062022-06-22T14:41:00.001-07:002022-06-22T15:20:13.812-07:00Village salad - Insalata del Villaggio<p><span style="color: red;"><b><i>Salad - Entree - Vegan - Lactose and Gluten free<br />Insalata - Portata principale - Vegana - Senza glutine e lattosio</i></b></span><br /></p><p><u>I belong to a Facebook group and this recipe is the result of a series of comments and Paola (my sister-in-law :) )'s dressing!<br />Sono in un gruppo su Facebook e questa ricetta è il risultato di una serie di commenti e del condimento di Paola (mia cognata :) ) </u></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhghLDEjKYRCF5IBVNYeZvlXBvPo53eikA3buFNeyix_6wIdOgdfgHhkrTb_qSlvztPBLk2dupyabCl4nlHg6fvy32o-2tavdXV0qqM14oXFEVKOTJH-tH7avt4qL1Soojaj9y3kQcrjh8f4kPcUCxUJLufZU2ZJocmo5aH0yDGiy5OdpCIUy5nC_bsAA/s1631/287695115_698559571246709_6570293921860306787_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1631" data-original-width="1243" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhghLDEjKYRCF5IBVNYeZvlXBvPo53eikA3buFNeyix_6wIdOgdfgHhkrTb_qSlvztPBLk2dupyabCl4nlHg6fvy32o-2tavdXV0qqM14oXFEVKOTJH-tH7avt4qL1Soojaj9y3kQcrjh8f4kPcUCxUJLufZU2ZJocmo5aH0yDGiy5OdpCIUy5nC_bsAA/s320/287695115_698559571246709_6570293921860306787_n.jpg" width="244" /></a></div><br /><p><br /></p><p></p><p></p><p></p><p>2 Belgian Endives<br />2-3 tbsp blueberries<br />1 apple<br />2 celery stalks<br />1 cucumber<br />2 tbsps walnuts<br />1 14oz can Italian cannellini beans<br /><u>Paola's dressing:</u><br />4 tsps Italian Extra virgin olive oil<br />1/2 lemon, juice and grated zest<br />Italian Sea salt<br /><br />2 teste di Indivia Belga <br />2-3 cucchiai di mirtilli<br />1 mela<br />2 costole di sedano<br />1 cetriolo<br />2 cucchiai di noci<br />1 barattolo di fagioli cannellini<br /><u>Condimento Paola:</u><br />4 cucchiaini di olio<br />Mezzo limone succo e scorza grattugiata<br />Sale marino Italiano<br /></p><p>Wash and trim Belgian endive nicely, cut in your desired size; slice cucumber and celery; peel and slice apple thinly. Drain and rinse cannellini. Roughly chop walnuts.<br />Lavare e pulire bene la Belga, tagliarla come meglio preferite; affettare il cetriolo e il sedano; sbucciare e affettare sottilmente la mela. Scolare e risciacquare i cannellini. Tritare grossolanamente le noci.<br /></p><p>Arrange in a salad bowl fruits and vegetables; add cannellini and mix. <br />In un'insalatiera, trasferire la frutta e le verdure; aggiungere i cannellini e mescolare.</p><p>Prepare Paola's dressing: in a bowl mix sea salt with lemon juice until salt dissolves, add zest; start adding olive oil in a thin stream, beating with a fork until emulsified. Add to the salad and toss until evenly dressed. Serve sprinkled with chopped walnuts.<br />Preparare il condimento Paola: in una ciotolina mescolare il sale con il succo di limone fino a scioglimento, aggiungere la scorza; iniziare ad aggiungere l'olio a filo, battendo con una forchetta finché non è emulsionato. Aggiungere all'insalata e mescolare per combinare il condimento. Servire cosparsa con i pezzetti di noci.</p><p>Serves 2 - 2 porzioni</p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZQYYevabazKEXvHrAPSwBREt2l_0c4HE3Rrbokt6SvI6MWJAGnpjXbHzDm3d4tkbl0d2XnYTcDOLyOfx8aiX2Azwpzzuo_S5tbABNikarI9Pk_b_GAFPDt7A0EdkxUpds8M6BrreYwDy_gOrhrbQP7GSliLlWBvjD1-YGGlT7JLmfewILV6q7waBwpA/s1632/222589681_1688755701513695_7622395645760814786_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1632" data-original-width="1224" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZQYYevabazKEXvHrAPSwBREt2l_0c4HE3Rrbokt6SvI6MWJAGnpjXbHzDm3d4tkbl0d2XnYTcDOLyOfx8aiX2Azwpzzuo_S5tbABNikarI9Pk_b_GAFPDt7A0EdkxUpds8M6BrreYwDy_gOrhrbQP7GSliLlWBvjD1-YGGlT7JLmfewILV6q7waBwpA/s320/222589681_1688755701513695_7622395645760814786_n.jpg" width="240" /></a></div><br /><p></p><p>- All you need to make this a complete meal is add carb: rice, barley, bread...<br />- Tutto quel che serve per renderlo un piatto completo è aggiungere un carboidrato: riso, orzo, pane...<br /></p>Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0tag:blogger.com,1999:blog-8638196917247674884.post-66397517861675013572022-06-07T14:15:00.005-07:002022-06-22T14:33:29.852-07:00 Chicken and peach salad - Pollo e insalata con pesche<p><span style="color: red;"><b><i>Entree - Lactose and gluten free<br />Portata principale - Senza lattosio e glutine </i></b></span></p><p><u>I saw a recipe on a magazine and decided to try it, as always I changed quite a few things. It was surprisingly good, so here it is!<br />Ho visto una ricetta su una rivista e ho deciso di provarla, come sempre ho cambiato diverse cose. Era sorprendentemente buona, quindi eccola qui!</u><br /></p><p></p><p></p><p></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRx7RhRZLazstXo-dn4NluSMXRX17tafwAiwi-hkTEcuGDR0UYYC1M6E58rUe_WlOGeNLyer3Mekh4mawZDTRa7JxqhOAjvVoxHRkniycRH94DIrPe0gFRTE_m1ASahxtcXinL3vF99NshJUPTPDPYy61Po31YZJODGd_GFI0I2kC13N6t9JtRIiX5-Q/s2048/285152165_1075441863046911_6055101404562003609_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1749" data-original-width="2048" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRx7RhRZLazstXo-dn4NluSMXRX17tafwAiwi-hkTEcuGDR0UYYC1M6E58rUe_WlOGeNLyer3Mekh4mawZDTRa7JxqhOAjvVoxHRkniycRH94DIrPe0gFRTE_m1ASahxtcXinL3vF99NshJUPTPDPYy61Po31YZJODGd_GFI0I2kC13N6t9JtRIiX5-Q/s320/285152165_1075441863046911_6055101404562003609_n.jpg" width="320" /></a></div>2 chicken breasts, boneless & skinless<br />3 peaches, peeled and cut in quarters<br />Lettuce, better if it's a mix of varieties<br />1/4 onion, thinly sliced<br />8-10 cherry tomatoes, halved<br />1 cucumber, peeled and sliced<br />4 tbsp walnuts, roughy chopped<br />4 tbsp Italian extra virgin olive oil, plus a little more<br />4 tbsp high quality Italian balsamic vinegar (I used a fig balsamic)<br />Italian Sea salt<br />Lemon juice, sage and rosemary to marinate chicken.<br /><br />2 petti di pollo, senza pelle o ossa<br />3 pesche, sbucciate e tagliante in quarti<br />Insalata, meglio di varietà miste<br />1/4 di cipolla, tagliata sottilmente<br />8-10 pomodorini ciliegini, tagliati a metà<br />1 cetriolo, sbucciato e affettato<br />4 cucchiai di noci, tritate grossolanamente<br />4 cucchiai di Olio extra vergine di oliva Italiano, più un po' extra <br />4 cucchiai di aceto balsamico di alta qualità (io ho usato un balsamico ai fichi)<br />Sale marino italiano<br />Succo di limone, salvia e rosmarino per marinare il pollo.<br /><p></p><div class="separator" style="clear: both; margin-left: 80px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbSPe6OBt-1jYhK4HERfeWkfdUQM3KGPdZ8xge8S3fitnaLvhO4RnKK9CE_q7yqr5PJnbySCVnPDAvkLAArGH-U5Y6UBLYDN4bwhB0waKNYqe2zyi_uzaN0wbCc_BOkWrkgbam8XL284Gbr3S5_0RvBOrmZGZk2zRbSm0r5R28jP6ecnGufs-Kn4wMGA/s2048/281360091_305485195003373_5461274799124109312_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1537" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbSPe6OBt-1jYhK4HERfeWkfdUQM3KGPdZ8xge8S3fitnaLvhO4RnKK9CE_q7yqr5PJnbySCVnPDAvkLAArGH-U5Y6UBLYDN4bwhB0waKNYqe2zyi_uzaN0wbCc_BOkWrkgbam8XL284Gbr3S5_0RvBOrmZGZk2zRbSm0r5R28jP6ecnGufs-Kn4wMGA/s320/281360091_305485195003373_5461274799124109312_n.jpg" width="320" /></a> </div><div class="separator" style="clear: both; margin-left: 40px; text-align: left;"><span></span><br /></div><p>Marinate chicken breast with lemon juice, sage and rosemary overnight in the fridge.<br />Marinare il petto di pollo con succo di limone, salvia e rosmarino tutta la notte in frigo. <br /><br />Remove from fridge at least one hour before grilling and place between paper towels so it will dry well.<br />Togliere dal frigo almeno un'ora prima di grigliarlo e metterlo in carta da cucina così si asciuga bene.<br /><br />Wash salad and arrange in a bowl, add tomatoes, cucumber, onion and toss with salt, oil and balsamic vinegar.<br />Lavare l'insalata, aggiungere pomodorini, cetriolo, cipolla e condire con sale, olio e aceto balsamico.<br /><br />Grease a foil sheet and place on grill; arrange peaches on it cut-side down, then turn on the other cut-side. When ready, remove and cut each quarter in half, lengthwise; set aside.<br />Ungere un foglio di alluminio e metterlo sulla griglia; appoggiarci le pesche su uno dei lati tagliati, girarle sull'altro lato tagliato. Quando sono preonte, tagliarle ulteriormente a metà per la lunghezza; mettere da parte.<br /><br />Halve chicken breasts cutlet-style, obtaining 4 slices somewhat even; brush both side lightly with a little olive oil and arrange on grill, cooking until done. <br />Tagliare a metà il petto di pollo tipo cotoletta, ottenendo 4 fette possibilmente simili; ungere leggermente entrambi i lati di ogni fetta, e grigliarle finché saranno cotte.<br /><br />Divide salad among 4 plates, covering half of it, top with peach slices and walnuts and lay 1 slice of chicken breast on the free part of the plate.<br />Dividere l'insalata tra 4 piatti, coprendone circa metà, adagiarvi le pesche e cospargere con le noci e adagiare 1 fetta di petto di pollo sull'altra metà del piatto.<br /><br />Serves 4 - 4 porzioni<br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrsAtCbsnHfmuucBWnufeybkA1oXp3WnPnuVQmdtbnJug1rCc6pVUVipsvvZrBn7nqOyBqyDpVNR7cHarh312Gt9ty_UxdFpImxBeJbvOdguf0B69vRz5Cjq7GwBEk9VdoBzmEQX3vp5Ef541MxT_eM2RLpZqsWxi_1j16AraD7dyxNmnyUt9mwhxiEw/s2048/285150804_542416010686593_910599268275178000_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1916" data-original-width="2048" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrsAtCbsnHfmuucBWnufeybkA1oXp3WnPnuVQmdtbnJug1rCc6pVUVipsvvZrBn7nqOyBqyDpVNR7cHarh312Gt9ty_UxdFpImxBeJbvOdguf0B69vRz5Cjq7GwBEk9VdoBzmEQX3vp5Ef541MxT_eM2RLpZqsWxi_1j16AraD7dyxNmnyUt9mwhxiEw/s320/285150804_542416010686593_910599268275178000_n.jpg" width="320" /></a></div><p>- You can use any kind of vegetables you like, for the salad: bell peppers, carrots, green or red cabbage and so on.<br />- Potete usare qualsiasi tipo di verdura vi piaccia, nell'insalata: peperoni, carote, cavolo verde o rosso e così via.<br /><br />- You can slice the chicken breast in strips, and add them to the salad, instead of placing it on its side.<br />- Potete tagliare a striscioline il petto di pollo, e aggiungerlo all'insalata, invece di metterlo accanto.<br /><br />- You can use a non-flavore balsamic vinegar or a good quality Italian wine vinegar; or an infused Italian extra virgin olive oil (lemon or orange being the first ones I think of).<br />- Potete usare un balsamico non aromatizzato o un aceto di vino italiano di buona qualità; oppure un olio extra vergine italiano aromatizzato (limone o arancio sono i primi due a cui penso).</p>Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0tag:blogger.com,1999:blog-8638196917247674884.post-30913878960943690602022-05-24T13:41:00.000-07:002022-05-24T13:41:45.799-07:00EASY BARLEY SALAD - INSALATA DI ORZO FACILE<p><span style="color: red;"><b><i>Entree - vegetarian & vegan - lactose free - can be gluten free (read footnotes)<br />Pasto principale - vegetariano & vegano - senza lattosio - può essere senza glutine (leggere le note a pie' pagina)</i></b></span><br /><br /><u>It's getting warmer and I love salads of any kind. This is a 6-ingredients only, super easy, complete meal you can prepare in very little time.<br />Sta diventando caldo e amo ogni tipo di insalata. Questo è un pasto completo, facilissimo, di soli 6 ingredienti che si prepara in poco tempo.</u><br /><br />150 gr Italian pearled Barley (about 3/4 cup)<br />1 13-oz jar Italian Cannellini beans<br />2 carrots, peeled and diced<br />280 gr fresh cherry tomatoes (10 oz)<br />1 tbsp Italian Extravirgin olive oil, lemon infused<br />Italian Sea salt<br /><br />150 gr Orzo perlato italiano<br />1 barattolo dal 360 gr di Fagioli Cannellini Italiani<br />2 carote, pulite e tagliate a dadini<br />280 gr pomodorini ciliegini freschi<br />1 cucchiaio di Olio extra vergine di oliva aromatizzato al limone<br />Sale marino Italiano</p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNoWd59OxONVPuqaQD2sHom1wBInVNVhVbzQmVFTjmbhRIhMi0LO3mK1X1e8D-N18Iv2FfIaj6h2ytimPranDF0Qpu9aF6AxwqdODs8onwaK44QZch9EESFZ1Eh9EDRDHaY0VfjF3oM7lYxpP8T75mtgQfTmkYLs0y59BRClOyuAI2-tp2qqfGF3QaJA/s1745/283289295_697388138187269_3310500414297615648_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SL3lxxOjYa5te97uIhXDKv9cPdJ2iw7CCA38SFdc4KodYGmCAh_5OWJZ7K6mH7B1u32PhdaK95_cUpvBm5KOwOStXeNK1kxPpJoNVhJbJtVj3kj5YAAns3pk49ynP_f94OlewrJSs1zGJlepYCRyjbLyAnMenqKyX6uTtGtR1AZAkDoJ5sWE15mrVg/s2015/283691410_5805247956158956_351312788923853196_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2015" data-original-width="1504" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SL3lxxOjYa5te97uIhXDKv9cPdJ2iw7CCA38SFdc4KodYGmCAh_5OWJZ7K6mH7B1u32PhdaK95_cUpvBm5KOwOStXeNK1kxPpJoNVhJbJtVj3kj5YAAns3pk49ynP_f94OlewrJSs1zGJlepYCRyjbLyAnMenqKyX6uTtGtR1AZAkDoJ5sWE15mrVg/s320/283691410_5805247956158956_351312788923853196_n.jpg" width="239" /></a><img border="0" data-original-height="1745" data-original-width="1296" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNoWd59OxONVPuqaQD2sHom1wBInVNVhVbzQmVFTjmbhRIhMi0LO3mK1X1e8D-N18Iv2FfIaj6h2ytimPranDF0Qpu9aF6AxwqdODs8onwaK44QZch9EESFZ1Eh9EDRDHaY0VfjF3oM7lYxpP8T75mtgQfTmkYLs0y59BRClOyuAI2-tp2qqfGF3QaJA/s320/283289295_697388138187269_3310500414297615648_n.jpg" width="238" /></div><br /></div><br /><p></p><p></p><p></p><p>Bring a large pot of water to a boil, add salt, carrots and barley.<br />Portare a bollore una pentola con abbondante acqua, salare e aggiungere le carote e l'orzo.<br /><br />Drain and rinse the beans; wash cherry tomatoes and dice them (I used the medley tomatoes, to have different colors), season with a little salt and set aside.<br />Scolare e sciacquare i fagioli; lavare i pomodorini e tagliarli a dadini (io ho usato un misto di pomodorine, per avere più colori), salare leggermente e mettere da parte.<br /><br />When barley is ready, drain; generally carrots cook at the same time. Let them cool down a little.<br />Quando l'orzo è pronto, scolare; in genere le carote cuociono nello stesso tempo. Far raffreddare leggermente.<br /><br />In a large bowl arrange all ingredients, season with salt and the lemon oil. Refrigerate, covered, at least 2-3 hours (I did overnight) before serving.<br />In una ciotola capiente trasferire tutti gli ingredienti, condite con sale e l'olio al limone. Tenere in frigo, coperto, almeno 2-3 ore (io ho fatto tutta la notte) prima di servire.<br /><br />Serves 2<br />2 porzioni<br /><br />- In order to make it gluten free, all you have to do is use an Italian rice, like Carnaroli.<br />- Per rendere questo piatto senza glutine, dovete solo usare un riso italiano, tipo il Carnaroli.<br /><br />- You can make this salad with any ingredient you like: unleash your creativity.<br />- Potete preparare questa insalata con qualsiasi ingrediente vi piaccia: scatenate la vostra fantasia.</p>Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0tag:blogger.com,1999:blog-8638196917247674884.post-49756507934534223432022-03-29T11:41:00.003-07:002022-03-29T11:41:32.594-07:00Menù taste test: Mix GrillA new taste test of a Menù product: Mix grill (mixed grilled vegetables, in a light sauce)
<iframe width="480" height="270" src="https://youtube.com/embed/hXTIplb09Y8" frameborder="0"></iframe>Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0tag:blogger.com,1999:blog-8638196917247674884.post-76209544646774818152022-03-21T14:48:00.001-07:002022-03-21T14:48:33.841-07:00Menù taste test: SalsaFragolaA new taste test of a Menù product: SalsaFragola (a sweet and sour sauce with Strawberries and Balsamic Vinegar of Modena IGP)
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#ItalianCuisine #ItalianFood #606wPlumblaneRenonv #atalantacorp #DeMedici #menùsrl #strawberries #fragole #salsafragola #AcetobalsamicodiModenaIGP #BalsamicvinegarofModenaIGP
<iframe frameborder="0" height="270" src="https://youtube.com/embed/nYFzwif1nKA" style="background-image: url(https://i.ytimg.com/vi/nYFzwif1nKA/hqdefault.jpg);" width="480"></iframe>Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0tag:blogger.com,1999:blog-8638196917247674884.post-68550157350664382172022-03-17T14:38:00.004-07:002022-03-17T14:38:41.571-07:00 QUICK AND EASY MAHI MAHI PUTTANESCA-STYLE - MAHI MAHI STILE PUTTANESCA FACILE E VELOCE<div style="text-align: left;"><b><span style="color: red;"><i>Entrée - Second course - Gluten and Lactose free</i></span></b></div><div style="text-align: left;"><b><span style="color: red;"><i>Portata principale - Secondo piatto - Senza Glutine e Lattosio </i></span></b><br /></div><p><u>When cooking with pre-made ingredients, like the sauce in this recipe, it's very important that quality is above average. It's exactly what this sauce is: WAY above average! It helps cutting times and easing preparation. This way, you only need to thaw fish ahead of time, so it can properly dry, and dinner (or lunch) will be ready in 15-20 minutes at most.<br />Quando si cucina con ingredienti pronti, come il sugo in questa ricetta, è molto importante che la qualità sia sopra la media. È esattamente quel che è questo sugo: MOLTO sopra la media! Aiuta ad accorciare i tempi e a facilitare la preparazione. In questo modo, dovete solo scongelare il pesce per tempo, così che si possa asciugare bene, e la cena (o il pranzo) sarà pronto in 15-20 minuti al massimo.</u></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhrqyXSmwGQKph27Veye9eAsuuicBpM3BG9J1sOXOxXveKzJw0uTQSiwk-aNFUfPnbMfnEa53UNc8uqMeSseF-gEK-UiEp-ZLcRCv8EHnZMWC-VE9v70MwZMn1JyEIv3NrdeMzbhUZbxGTi0wA0w4yFVM2W5cjvqmnnQtyTpN5yAtg4aZrZ2qGL4q8vXw=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhrqyXSmwGQKph27Veye9eAsuuicBpM3BG9J1sOXOxXveKzJw0uTQSiwk-aNFUfPnbMfnEa53UNc8uqMeSseF-gEK-UiEp-ZLcRCv8EHnZMWC-VE9v70MwZMn1JyEIv3NrdeMzbhUZbxGTi0wA0w4yFVM2W5cjvqmnnQtyTpN5yAtg4aZrZ2qGL4q8vXw=s320" width="320" /></a></div><div style="text-align: left;"></div><p>1 package Mahi Mahi fillets (my package had 3 fillets), thawed.<br />1/2 29-oz can Pomodorina sauce by Menù<br />1 tbsp Sicilian cappers packed in salt, rinsed<br />2 bags (1.1oz each) spicy Sicilian Olives by Frutto d'Italia<br />1 tsp Sicilian Anchovy paste<br /><br />1 pacco di filetti di Mahi Mahi (il mio pacco aveve 3 filetti), scongelati<br />1/2 latta da 830gr di Pomodorina Menù<br />1 cucchiaio di capperi siciliani sotto sale, sciacquati<br />2 bustine (30 gr l'una) di olive siciliane piccantine Frutto d'Italia<br />1 cucchiaino di pasta d'acciughe siciliana<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiLUkeYMvj0JzMG8hgIA4lDHjEAvA1ubc-hgEZhZGm4hO43tbHSRL9ureB0-EJ0STfQhSpz4QTBe4fYTjHNfl92JGQsrRHRQEqQktbn-GlDb5Vmmf_PfxrwxA3d94TEUdRXNXEA_I3O3XbnDZLMm2ykr2cK7THP71miw2bQAzkOlrBIFZO4rTjO9bk1Yg=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiLUkeYMvj0JzMG8hgIA4lDHjEAvA1ubc-hgEZhZGm4hO43tbHSRL9ureB0-EJ0STfQhSpz4QTBe4fYTjHNfl92JGQsrRHRQEqQktbn-GlDb5Vmmf_PfxrwxA3d94TEUdRXNXEA_I3O3XbnDZLMm2ykr2cK7THP71miw2bQAzkOlrBIFZO4rTjO9bk1Yg=s320" width="320" /></a></div><br /><div style="text-align: left;"><br /></div><p>Pat fish fillets dry with paper towels. I thowed them overnight and then placed between paper towels, with a plate on it. Basically, you don't want the water released by fish to thin your sauce too much.<br />Asciugate bene i filetti con carta da cucina. Io li ho scongelati durante la notte e poi li ho messi fra carta assorbente, con un piatto sopra. In pratica, non volete che l'acqua rilasciata dal pesce diluisca troppo il sugo.<br /><br />Prepare the sauce: in a saucepan or skillet with lid combine Pomodorina, capers, olives and anchovy paste. Stir and cook about 10 minutes on medium heat, covered, stirring every once in a while.<br />Preparate il sugo: in una casseruola o padella con coperchio mettete Pomodorina, capperi, olive e pasta d'acciughe. Mescolare e cuocete circa 10 minuti a fuoco medio, coperto, mescolando ogni tanto.<br /><br />Add the fish fillets and cook about 5-7 minutes per side, you don't want to overcook them. <br />Aggiungete i filetti di pesce e cuocete circa 5-7 minuti per lato, non volete cuocerli troppo.<br /><br />I didn't add any salt to fish: you have a pre-made sauce (so it already has some salt), anchovy paste and salt-packed capers. It doesn't matter how much you rinse them, there will always be some salt. Taste and decide if you do want/need more salt.<br />Non ho aggiunto sale al pesce: avete un sugo pronto (quindi ha già del sale), pasta d'acciughe e capperi saltai. Non importa quando sciaquiate i capperi, ci sarà sempre un po' di sale. Assaggiate e decidete se volete (o avete bisogno di) più sale.<br /><br />Serve immediately.<br />Servite immediatamente.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjn3bO3oXd_9R8CgZ5B-iMgx0DZGialLUZB6lMk74hGeioc6mptv1SsGV7XMrr1iWzgN_2z-LMk7SM4dyH-UEi0tIOPW1aSk4oNd7mTkCHUhiWGYOGmo-UHMC821nevigRPlRwrfwDiYbVtAWVvfe0RT1TS6rsFD2WE1xjY8LShEDc26W6ZjTzW2hq7dQ=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjn3bO3oXd_9R8CgZ5B-iMgx0DZGialLUZB6lMk74hGeioc6mptv1SsGV7XMrr1iWzgN_2z-LMk7SM4dyH-UEi0tIOPW1aSk4oNd7mTkCHUhiWGYOGmo-UHMC821nevigRPlRwrfwDiYbVtAWVvfe0RT1TS6rsFD2WE1xjY8LShEDc26W6ZjTzW2hq7dQ=s320" width="320" /></a></div><br /><div style="text-align: left;"><br /></div><p>This recipe serves 2-3, depending on what else is served in the meal.<br />Questa ricetta è per 2-3 persone, a seconda di cos'altro viene servito nello stesso pasto.<br /><br /><br />- If you use fresh fish (you can use cod, too, for example) you will avoid the first step and preparation will be even faster.<br />- Se usate filetti di pesce fresco (potete usare anche merluzzo, per esempio), eviterete il primo passaggio e la preparazione sarà ancora più veloce.<br /><br />- You can add hot pepper flakes, if you like.<br />- Potete aggiungere un po' di peperoncino, se vi piace.<br /><br />- This recipe is gluten and lactose free, and it's perfect for Lent.<br />- Questa ricetta è senza glutine e lattosio ed è perfetta per la Quaresima.</p>Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0tag:blogger.com,1999:blog-8638196917247674884.post-41970718370748202972022-03-17T14:33:00.002-07:002022-03-17T14:33:12.886-07:00Menù taste test: Porcini al boschettoA new taste test of a Menù product: Porcini al boschetto (Porcini mushrooms in oil and herbs).
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<iframe frameborder="0" height="270" src="https://youtube.com/embed/CFTqaQan09Y" width="480"></iframe>Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0tag:blogger.com,1999:blog-8638196917247674884.post-18885578909571699292022-03-17T14:32:00.002-07:002022-03-17T14:32:21.139-07:00Menù taste test: Armonia di verdureA new taste test of a Menù product: Armonia di verdure (Harmony of vegetables).
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#ItalianCuisine #ItalianFood #606wPlumblaneRenonv #atalantacorp #DeMedici
#menùsrl #armoniadiverdure #harmonyofvegetables #italianingredients
<p></p><p></p><p></p><p></p><p><iframe frameborder="0" height="270" src="https://youtube.com/embed/-fmabB_GP8c" width="480"></iframe></p>Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0tag:blogger.com,1999:blog-8638196917247674884.post-17467720925297848192021-04-20T14:46:00.002-07:002021-04-20T14:46:47.995-07:00Puttanesca-style pasta - Pasta in stile puttanesca<p><b><span style="color: red;"><i>Entree - vegetarian & vegan - lactose free - can be gluten free (read footnotes)<br />Pasto principale - vegetariano & vegano - senza lattosio - può essere senza glutine (leggere le note a pie' pagina)</i></span></b></p><p><u>We own a store selling Italian products, as many of you know, and we were given some samples by one of our suppliers... we decided to make a Puttanesca-style pasta even quicker than the original (which is quick on it's own): turned out fantastic. And yes, in a crunch of time, you can use pre-made sauce, a VERY good one, though ;)<br />Come sapete in molti, abbiamo un negozio di prodotti italiani; uno dei nostri fornitori ci ha dato dei campioni... abbiamo deciso di fare un sugo tipo Puttanesca ancor più veloce dell'originale (che è veloce di suo): è venuto fantastico. E sì, in caso di poco tempo, potete usare un sugo pronto, uno MOLTO buono, però ;)</u></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwdSwlAMi643e5j7ME5Flnw3Bt6F8VXpYpARgeERKL35gzIlmrGukzSVfUpaCRzrFS-rgHe2L06jozcwDOUuTJclj7T7RJ2uMBMGLLluic552_ynQLpu7aIS4oEEa3PLEJgt9ixYFwOEAR/s2048/DSCF4175_DxO_DxO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwdSwlAMi643e5j7ME5Flnw3Bt6F8VXpYpARgeERKL35gzIlmrGukzSVfUpaCRzrFS-rgHe2L06jozcwDOUuTJclj7T7RJ2uMBMGLLluic552_ynQLpu7aIS4oEEa3PLEJgt9ixYFwOEAR/s320/DSCF4175_DxO_DxO.jpg" width="320" /></a></div><p>1/2 29-oz can Pomodorina sauce by Menù<br />2 tbsp Capperini in EVOO by Menù<br />1 bag (1.1oz) spicy Sicilian Olives by Frutto d'Italia<br />1 bag (1.1oz) regular Sicilian Olives by Frutto d'Italia<br />1 bag of Organic Whole Wheat Italian Pennucce by Benedetto Cavalieri</p><p>1/2 latta da 830gr di Pomodorina Menù<br />2 cucchiani di Capperini in EVOO Menù<br />1 busta (30gr) Olive Siciliane piccanti Frutto d'Italia<br />1 busta (30gr) Olive Siciliane tradizionali Frutto d'Italia<br />1 busta di Pennucce Benedetto Cavalieri, integrali e biologiche</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr7Mw6AG0xGUtOQCSy3JkpPN54GIM8psTs8-QfhKtEVrekPJOA4qaBUwT-IUvxuMHaeMEiarR4W4xJQUGHD7xeUphpB9e2vhKTj4aHh-HzgjEmSIpShcD0UHQ1CjxnUOvPFuBVgmN7f1Zf/s1920/vs210419-001.BMP" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr7Mw6AG0xGUtOQCSy3JkpPN54GIM8psTs8-QfhKtEVrekPJOA4qaBUwT-IUvxuMHaeMEiarR4W4xJQUGHD7xeUphpB9e2vhKTj4aHh-HzgjEmSIpShcD0UHQ1CjxnUOvPFuBVgmN7f1Zf/s320/vs210419-001.BMP" width="320" /></a></div><p></p><p>Bring a large pot of water to a boil, add salt and pasta.<br />Portare a bollore una pentola con abbondante acqua, salare e aggiungere la pasta.<br /></p><p>While pasta cooks, in a large skillet arrange the other ingredients and warm them up, stir, cover with a lid and keep warm.<br />Mentre la pasta cuoce, in una padella capiente mescolare gli altri ingredienti e scaldateli, mescolare, coprire con un coperchio e tenete caldo.</p><p>When pasta is al dente, strain and toss with the sauce.<br />Quando la pasta è al dente, scolare e mescolare al sugo. <br /></p><p>If you'd like, you can strain pasta a couple minutes before reaching al dente (reserving some of the cooking water); transfer to the skillet with the suace and finish cooking in it. Use the reserved water, little by little, to thin the sauce if needed.<br />Volendo, scolare la pasta un paio di minuti prima di raggiungere la cottura desiderata (conservando un po' d'acqua di cottura); treasferire nella padella con il sugo e finire di cucinare la pasta. Usare l'acqua messa da parte, poco alla volta, se necessario.</p><p>This recipe serves 4-5 people<br />Questa ricetta serve 4-5 persone</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NRMAwxZY21vkTYX5p0bNdzbudlEN19pkVw2eMnjTgRkTuAe7b1XjvTmAs27T3VfVJW20nvcsgcZ6BEw8LjyK5wdhZ4_mRzI6Zi6OqTAHsE1mfLFYGJBDLU4nGwkMJ9aQ21jQXkaSGCw3/s2048/DSCF4176_DxO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NRMAwxZY21vkTYX5p0bNdzbudlEN19pkVw2eMnjTgRkTuAe7b1XjvTmAs27T3VfVJW20nvcsgcZ6BEw8LjyK5wdhZ4_mRzI6Zi6OqTAHsE1mfLFYGJBDLU4nGwkMJ9aQ21jQXkaSGCw3/s320/DSCF4176_DxO.jpg" width="320" /></a></div><p></p><p>- This is NOT the original recipe (that should be prepared from scratch) but, using those ingredient you will end up with an amazing final result.<br />- Questa non è la ricetta originale (che andrebbe preparata da zero) ma, usando quegli ingredienti, otterrete un risultato finale buonissimo.</p><p>- In order to make it gluten free, all you have to do is use a high quality gluten free pasta.<br />- Per rendere questo piatto adatto ai celiaci, dovete solo usare una pasta senza glutine di alta qualità.<br /></p><p></p><p>- You can find the SHORT video <a href="https://youtu.be/REoWYIiWXBM " target="_blank">here</a>.<br />- Potete trovare il BREVE video <a href="https://youtu.be/REoWYIiWXBM " target="_blank">qui</a>.<br /></p>Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0tag:blogger.com,1999:blog-8638196917247674884.post-30272363016938681222021-01-25T16:07:00.005-08:002021-01-25T16:07:40.762-08:00BURGERS DI LEGUMI - LEGUME PATTIES<p><b><span style="color: red;"><i>Entree - Complete dish - Vegetarian - Gluten free - Can be vegan and lactose free (read footnotes)<br />Portata principale - piatto unico - Vegetariano - Senza glutine - Può essere vegano e senza lattosio (leggere le note a piè pagina)</i></span></b></p><p><u>Every now and then I need to eat something different than meat or fish and these patties turned out really well.<br />Ogni tanto ho bisogno di mangiare qualcosa di diverso dalla carne o dal pesce e questi burgers sono venuti davvero bene.</u><br /></p><p></p><p>200 gr Italian beans (I used borlotti and cannellini), drained and rinsed<br />75 gr Italian chickpeas, drained and rinsed<br />40 gr dried Italian red lentils<br />20 gr Parmigiano Reggiano, grated<br />10 gr Instant mashed potatoes, plain<br />1 tsp Italian extra virgin olive oil<br />Celery, carrot, onion finely chopped<br />Italian sea salt<br /><br />200 gr fagioli (io ho usato borlotti e cannellini) sgocciolati e sciacquati<br />75 gr ceci sgocciolati e sciacquati<br />40 gr lenticchie rosse secche<br />20 gr di Parmigiano Reggiano grattugiato<br />10 gr di fiocchi di patate <br />1 cucchiaino di olio <br />sedano carota cipolla tritati<br />sale marino italiano</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QR_DpY-CeOb1g6rfgVuU24kPOwEdij4ErH7qYtIlIxHCIobeYhhW-WSQUc9_3Im1gRuMcr1Oki3d9S-jA_iYBNyL_qSRfhk-M36V10tB5IzAj6iJdfaKJnqEaaPK8u3sMi_BFBIa6wOd/s2048/143155616_243732957277885_1072977542864847715_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QR_DpY-CeOb1g6rfgVuU24kPOwEdij4ErH7qYtIlIxHCIobeYhhW-WSQUc9_3Im1gRuMcr1Oki3d9S-jA_iYBNyL_qSRfhk-M36V10tB5IzAj6iJdfaKJnqEaaPK8u3sMi_BFBIa6wOd/s320/143155616_243732957277885_1072977542864847715_n.jpg" width="320" /></a></div><p>Cook red lentils in salted water (or use canned ones, drained and
rinsed, about 100 gr.); I had a bag of the dried ones at home and I
cooked them all at once - drain and reserve some water.<br />Cuocete le lenticchie rosse (o usate quelle in barattolo, circa 100 gr); io ne avevo un sacchetto e le ho cotte tutte in una volta - scolate e tenete un po' di acqua da parte.<br /><br />In a non-stick skillet put the oil and about 2 tbp of the chopped
vegetables (I make big batches and then freeze in ice cube trays) with
1-2 tbsp o the reserved lentils cooking water. Add all the legumes and
let all the flavors combine for about 10 minutes, adding more water
(little by little) if needed. At the end, legumes have to be nice and
dry. Let cool down and smash with a fork.<br />Mettete in padella l'olio e un paio di cucchiai di trito (io faccio grandi quantità e poi congelo nei contenitori dei cubetti del ghiaccio) con 1-2 cucchiai dell'acqua di cottura delle lenticchie. Aggiungete tutti i legumi e fate insaporire per una decina di minuti, aggiungendo poca acqua se serve. Alla fine i legumi devono essere belli asciutti. Far raffreddare e schiacciate grossolanamente con una forchetta.<br /><br />In a bowl arrange legumes, cheese and instant mashed potatoes, adjust
with salt and mix well. Divide in 4 "burgers" and refrigerate overnight,
covered with plastic wrap (they'll handle cooking a little better).<br />In una ciotola mettete i legumi, il formaggio e i fiocchi di patate, regolate di sale e mescolate bene. Dividete in 4 "burgers" e mettete in frigo, coperti da pellicola, tutta la notte (reggeranno la forma leggermente meglio in cottura).<br /><br />Warm up nicely a non-stick skillet (I have a granitestone diamond
skillet I love, 2 actually, with which I even make pancakes without
greasing it) and lay the burgers on it, lower the heat to medium and
allow a nice crunchy crust to develop; VERY carefully flip them upside
down with a spatula. With this skillet, when crust has developed, they
almost "self-detach" from the bottom: they tend to "ammass" anyway a
little, so be careful when flipping.<br />Scaldate bene una padella antiaderente (io ne ho una in pietra favolosa, anzi 2, con cui faccio anche i pancakes senza olio) e adagiatevi i burgers, abbassate la fiamma a media forza, e fate creare la crosticina sotto; con MOLTA attenzione girateli con una paletta. Con la padella che ho io, quando la crosticina si forma, si staccano da soli dal fondo: tendono ad "ammucchiarsi" comunque un po', quindi fate attenzione quando li girate. <br /><br />They don't need a long cooking time, since they are already cooked ingredients.<br />Non hanno bisogno di cottura lunga, dato che sono tutti ingredienti già cotti.<br /></p><p>Makes 4 patties <br />Vengono 4 burgers</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib-Lq93ANDeW3Utp-Y-RjWmYNHNnrEd6ER3b2jmzF1KPYYJFkKNJeCMm629l6kmPL_QgbQKOqwUNwYfdp-ZelXW35AlEMEp1nlbvPz4-GqVikxId89j5yA-K61wVtP0jDpuvQj1av1fFg5/s2048/142641936_2651149531842639_6163866584825634085_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib-Lq93ANDeW3Utp-Y-RjWmYNHNnrEd6ER3b2jmzF1KPYYJFkKNJeCMm629l6kmPL_QgbQKOqwUNwYfdp-ZelXW35AlEMEp1nlbvPz4-GqVikxId89j5yA-K61wVtP0jDpuvQj1av1fFg5/s320/142641936_2651149531842639_6163866584825634085_n.jpg" width="320" /></a></div><p>- Make sure you have a very good quality skillet you can warm up without liquid in it: not all of them can.<br />- Assicuratevi di avere una padella di qualità molto buona che possiate scaldare senza liquidi: non tutte lo fanno.</p><p>- In order to make it vegan AND lactose free just remove cheese (we couldn't really taste it) and add chopped fresh rosemary and sage or other herbs: I forgot!!<br />- Per renderli vegani E senza lattosio dovete solo togliere il formaggio (non se ne sente il sapore) e aggiungete rosmarino e salvia freschi, o altre erbe, tritati: io mi sono dimenticata!!<br /></p>Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0tag:blogger.com,1999:blog-8638196917247674884.post-14024618251916394052020-11-25T13:23:00.008-08:002021-01-25T15:57:11.684-08:00BUTTERNUT SQUASH CAPPELLACCI WITH RAGU - CAPPELLACCI DI ZUCCA AL RAGU<p><span style="color: red;"><i><b>Entree - first course - shortcuts and suggestions in footnotes<br />Portata pricipale - primo piatto - scorciatoie e suggerimenti nelle note a pie' pagina</b></i></span><br /><br /><u>This is my family's recipe. There are not too many ingredients for the stuffing, but they MUST be top quality!<br />Questa è la ricetta della mia famiglia. Non ci sono molti ingredienti nel ripieno, ma DEVONO essere di alta qualità!</u><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8hitpYLzxw7IZpwXK2T7iyC168-ic3FMMsN0yHGfeaAK8YrHErAMRDrvKEHPEeTo9hEwKFAijljegqqoptyWR75XCp-WBlrG1iwkuwqbvve_FromOrdCV7MLdFU3Hdq5UVc811ihdhI_i/s2048/DSCF2797.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1353" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8hitpYLzxw7IZpwXK2T7iyC168-ic3FMMsN0yHGfeaAK8YrHErAMRDrvKEHPEeTo9hEwKFAijljegqqoptyWR75XCp-WBlrG1iwkuwqbvve_FromOrdCV7MLdFU3Hdq5UVc811ihdhI_i/s320/DSCF2797.JPG" width="320" /></a><br /></div><p>Ingredients for egg pasta dough:<br />6 extra large eggs <br />270 grams Italian 00 flour <br />270 grams Italian semolina <br /><br />Ingredienti per la pasta all'uovo:<br />6 uova grandi<br />270 grammi di farina 00<br />270 grammi di semola rimacinata di grano duro<br /><br />Ingredients for the stuffing:<br />1 medium butternut squash (about 2.5 lbs)<br />300 gr Parmigiano Reggiano, grated (about 10.5 oz) (READ footnotes)<br />nutmeg<br /><br />Ingredienti per il ripieno:<br />1 zucca violina media (1 kg circa)<br />300 gr di Parmigiano Reggiano, grattugiato (leggere le note a pie' pagina)<br />noce moscata<br /><br />Ingredients for ragù (meat sauce):<br />500 gr ground beef (a little more than 1 lb)<br />2 brats, casing removed and crumbled<br />1 onion, peeled and finely chopped*<br />2 carrots, washed and finely chopped*<br />2 celery stalks, washed and finely chopped*<br />2 tbsp extra vigin olive oil<br />2 28oz cans Italian San Marzano tomatoes<br />1 cup of red wine<br />* you can chop them together<br /><br />Ingredienti per il ragù:<br />500 gr di macinato di manzo<br />2 salsicce, sbriciolate<br />1 cipolla, sbucciata e tritata finemente*<br />2 carote, lavate e tritate finemente*<br />2 coste di sedano, lavate e tritate finemente*<br />2 cucchiai di olio EVO<br />2 latte di pelati italiani San Marzano da 800 gr<br />250 ml di vino rosso<br />* si possono tritare insieme<br /><br /><br />Day 1: Cook the squash. Cut in half lengthwise, remove seeds and sprinkle with rosemary and sage: not more than 1/2 tsp each, if dried; otherwise 1 sprig of fresh rosemary and 8 leaves of sage, to be arranged on both halves. Bake until very soft. Let cool down. <br />Giorno 1: Cuocere la zucca. Tagliare a metà nel senso della lunghezza, rimuovere i semi e cospargere con rosmarino e salvia: non più di mezzo cucchiaino l'uno, se secchi; altrimenti 1 rametto di rosmarino fresco e 8 foglie di salvia, da sistemare sulle due metà. Cuocere in forno finché non diventa tenera. Far raffreddare.<br /><br />Day 2: prepare the egg dough.<br />While the pasta rests, prepare the meat sauce: warm olive oil in a big saucepan over medium heat; when ready, sautee the chopped vegetable for 3-4 minutes. Now add ground beef and sausages and cook them over high heat for about 5 minutes, stirring frequently to avoid sticking. At this point you can add wine (always on high heat) and let alcohol evaporate; turn the heat to medium and add the tomatoes. Season with salt; when it starts boiling, turn heat to minimum and simmer the sauce (covered with a lid) for at least 2 1/2 hours (the longer, the better) stirring occasionally. Remember that it's better to cook this sauce for a longer time at the lowest heat possible instead of cooking it quickly.<br />Giorno 2: Preparare la pasta.<br />Mentre la pasta riposa, preparare il ragù: scaldare l'olio a fuoco medio in una pentola capiente; quando pronto, rosolare le verdure tritate per 3-4 minuti. Aggiungere ora il macinato e le salsicce e rosolare a fiamma alta per circa 5 minuti, mescolando frequentemente per evitare che si attacchi al fondo. A quasto punto, sfumare con il vino (sempre a fiamma alta) e far evaporare l'alcol; portare la fiamma a media potenza e aggiungere i pelati. Aggiustare di sale; quando inizia a bollire, portare il calore al minimo e sobbollire, copertp, per 2.5 ore minimo (più cuoce e meglio è) mescolando di tanto in tanto. Ricordatevi che è meglio cuocere il ragù a calore basso per tempo lungo che il contrario.<br /></p><p></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUfVLn_Ms0c5JWZKupA0yVs12ATroKtXDSLQcvDft4hyuDWZlko5ZoKOxux4snNu8uwbLBBUNTGAX7xLtcGTGEhqudVLjIKeLnbvBN8r7kZPO327pW3XwBWXxljYbuQBPvLJnRExo9vRaH/s2048/DSCF2277+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUfVLn_Ms0c5JWZKupA0yVs12ATroKtXDSLQcvDft4hyuDWZlko5ZoKOxux4snNu8uwbLBBUNTGAX7xLtcGTGEhqudVLjIKeLnbvBN8r7kZPO327pW3XwBWXxljYbuQBPvLJnRExo9vRaH/s320/DSCF2277+%25282%2529.JPG" width="320" /></a></div><p>While sauce cooks, prepare the stuffing. Scoop the squash pulp out with a spoon and transfer to a bowl, mash with a fork, add the Parmigiano and a generous amount of nutmeg (if using the powder start at 1/2 tsp and increment according to your liking; if you use the whole one give 2-3 gratings and then increase, if needed). <br />Mentre il ragù cuoce, preparare il ripieno. Rimuovere la polpa della zucca con un cucchiaio e trasferirla in una ciotola, chiacciare con una forchetta, aggiungere il Parmigiano e una generosa quantità di noce moscata (se si usa la polvere partire da 1/2 cucchiaino e aumentare in base al gusto; se si usa la noce intera dare 2-3 grattate e poi aumentare, se serve).<br /><br />Now prepare the cappellacci. Roll out the doug to the desired thickness, little by little otherwise it dries out and it won't seal. Cut in squares whose side is about 3-3.5" and place a decent amount of stuffing in the middle, close like a triangle, pinch slightly the tips and unite them.<br />Ora preparare i cappellacci. Stendere la pasta dello spessore desiderato poca alla volta, altrimenti si asciuga e non si chiudono. Tagliarla in quadrati di circa 8-9 cm. di lato e porre al centro un buon po' di ripieno, chiudere a triangolo, schiacciare leggermente le punte e unirle.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoCUuoP-bwo0f3xDAcPW8PPGWmQc73iUrZdRtELugotePK6OS70daZWIpGzTnuOp3gH7pkDqNPUcQy1hZa43NOpJTNiTzNhrADTqeW9gOADfyCsITW76UsxH_mli3CSeCQGc0RovIVaMS-/s2048/DSCF2763.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoCUuoP-bwo0f3xDAcPW8PPGWmQc73iUrZdRtELugotePK6OS70daZWIpGzTnuOp3gH7pkDqNPUcQy1hZa43NOpJTNiTzNhrADTqeW9gOADfyCsITW76UsxH_mli3CSeCQGc0RovIVaMS-/s320/DSCF2763.JPG" width="320" /></a></div><p>Cook cappellacci in aboundant salted boiling water; they'll cook very quickly. Keep ragù warm (over low heat) in a wide pan; drain cappellacci removing them with a handheld colander, removing as much water as possible, and transfer to the pan with ragù; stir quickly and serve immediately. Sprinkle with Parmigiano, if desired.<br />Cuocere i cappellacci in abbondante acqua salata bollente; cuoceranno molto velocemente. Tenere il ragù al caldo (su fiamma bassa) in una padella capiente; scolare i cappellacci con un colino, rimuovendo quanta più acqua possibile, e trasferirli nella padella col ragù; mescolare velocemente e servire subito. Cospargere di Parmigiano, se desiderato.<br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEwK8ln3GUZGZZnqmQdug1bpnTe4636CH7jaz1ZoZXgMC4i4f_UUVTq5puED22P-zINeZZq14XFrM6-0irHFqxgQkI9Y5S_F6yqny57nOS-J1xP_U_96eKzdZD3rVjSlaecyQ_suG8eUz/s2048/DSCF2796.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1432" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEwK8ln3GUZGZZnqmQdug1bpnTe4636CH7jaz1ZoZXgMC4i4f_UUVTq5puED22P-zINeZZq14XFrM6-0irHFqxgQkI9Y5S_F6yqny57nOS-J1xP_U_96eKzdZD3rVjSlaecyQ_suG8eUz/s320/DSCF2796.JPG" width="320" /></a></div><p>I hope the explanation isn't too complicated. A serving is about 25 per person, depending on their size, on the hunger and what else is served in the same meal!<br />Spero di non essere stata troppo complicata nella spiegazione scritta. Se ne calcolano circa 25 a persona, in base alla loro dimensione, alla fame e a cos'altro viene servito!<br /></p><p></p><p></p>- Use aged Parmigiano Reggiano; better would be 36 month aged minimum!! And freshly grated. Please don't use pre-grated one NOR Parmesan: it would not give it the flavor you need.<br />- Usare Parmigiano Reggiano invecchiato almeno 36 mesi e grattugiato fresco. Non usare il formaggio già grattugiato e nemmeno il Parmesan: non si ottiene il sapore desiderato.<br /><p>- You can find my video of the dough <a href="https://youtu.be/cne_-EUR5Wo" target="_blank">here </a>(shaped and served differently)<br />- Si può trovare il mio video della pasta <a href="https://youtu.be/cne_-EUR5Wo" target="_blank">qui </a>(preparata e servita in modo diverso)<br /><br />- You can find my video of the cappelletti (to see how to close them) <a href="https://youtu.be/711gNnNNTEE" target="_blank">here</a><br />- Si può trovare il mio video dei cappelletti (per vedere come chiuderli) <a href="https://youtu.be/711gNnNNTEE" target="_blank">qui</a><br /><br />- Don't use Italian sausages: fennel seed is an overpowering flavor and it would be only flavor you taste; use brats, instead.<br />- Non usare salsicce con semi di finocchio: sono prevaricanti e sarebbe l'unico sapore che si sente.<br /><br />- You can freeze the dough, you can freeze the stuffing (thaw it in a colander over a bowl, though, as it will release water) and you can freeze the raw cappellacci (lined on parchment paper and, once solid frozen, you can put them in a ziplock bag). You can also freeze the ragù. DON'T freeze cooked cappellacci!!<br />- Si può congelare la pasta, si può congelare il ripieno (va scongelato in un colino sopra una ciotola, però, perché rilascia acqua) e si possono congelare i cappellacci crudi (su carta-forno e, una volta ben congelati, metterli in un sacchetto). Si può congelare anche il ragù. NON si congelano i cappellacci cotti!!</p><br />Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0tag:blogger.com,1999:blog-8638196917247674884.post-71758958486455193492020-09-01T14:42:00.001-07:002020-09-01T14:42:27.205-07:00Menù Taste-test: Caperberries in wine vinegarNew taste-test: Menù Frutti del cappero - Caperberries in wine vinegar<br />
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<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/2ddb6t0YBIc" width="480"></iframe>Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0tag:blogger.com,1999:blog-8638196917247674884.post-80806233670384480312020-08-25T16:27:00.007-07:002020-08-25T16:32:42.005-07:00Matriciani with shrimp, artichokes and Citrus pesto<p><b><span style="color: red;"><i> Entree - Pasta dish - complete meal - can be gluten free</i></span></b><br /></p><p><u>We've been given several samples of items to taste test and one of them is the citrus pesto from Menù I use in this recipe. It's perfect for a seafood dish and I wanted to check how it would react to freezing: well, it was like just out of the jar!! Taste-test introduction video (with suggestions) <a href="https://bellaitaliareno.blogspot.com/2020/06/menu-product-taste-test-pesto-agli.html" target="_blank">here</a>.<br />Ci sono stati dati molti campioni di prodotti da provare e uno di questi è il pesto di agrumi della Menù che uso in questa ricetta. E` perfetto con piatti di pesce e volevo capire come avrebbe reagito al congelamento: bene, era come appena tolto dal barattolo!! Video del test di prova (con suggerimenti) <a href="https://bellaitaliareno.blogspot.com/2020/06/menu-product-taste-test-pesto-agli.html" target="_blank">qui</a>.</u><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqIf0w8Z0noO89Gip274yaX5HtDIb9GNf-5bJknTohAWNrAZPNVR-1xsBeaZwF_rrq1n0cRwiUYeOu4jmucydS0soP4lCjLSTSg08UzlxBL94YDm7X8Mq3okBa648zqzOAEuIt0VbScAI1/s2048/DSCF4404_Nik.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqIf0w8Z0noO89Gip274yaX5HtDIb9GNf-5bJknTohAWNrAZPNVR-1xsBeaZwF_rrq1n0cRwiUYeOu4jmucydS0soP4lCjLSTSg08UzlxBL94YDm7X8Mq3okBa648zqzOAEuIt0VbScAI1/w512-h384/DSCF4404_Nik.jpg" width="512" /></a></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6JFcHTVq7yVRglh2XsRRwbkOQ7lPwdoCJB2HO73T_QwbqtKWTPDk_NnewHv-_MELcmnnp2HQUItaNer9ChUKBV7DlFYexGtaZ34bjXE4zbHV0KyHVuSbZ1tXdS53OtRr3IYhFJ00GxjL/s2048/DSC03890.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6JFcHTVq7yVRglh2XsRRwbkOQ7lPwdoCJB2HO73T_QwbqtKWTPDk_NnewHv-_MELcmnnp2HQUItaNer9ChUKBV7DlFYexGtaZ34bjXE4zbHV0KyHVuSbZ1tXdS53OtRr3IYhFJ00GxjL/w512-h384/DSC03890.JPG" width="512" /></a></div><p></p><p>1 pkg of Italian Matriciani Pirro<br />6-8 of Italian artichoke hearts packed in oil<br />24 Argentinian Shrimp (about 11 oz), thawed and patted dry<br />5 tbsp Menù citrus pesto<br />1 tbsp Italian Extra Virgin Olive oil<br /><br />1 pacco di Matriciani Pirro <br />6-8 Carciofini italiani sott'olio<br />24 gamberi argentini (circa 310 gr), scongelati e asciugati<br />5 cucchiai di pesto di Agrumi Menù<br />1 cucchiaio di olio extra vergine di oliva<br /><br /><br />First thing to do is to put artichokes in a colander to drain the oil. Bring a large pot of water to a boil; when it boils, add salt.<br />La prima cosa da fare è mettere i carciofi in un colino e scolarli dall'olio. Mettere a bollire una grossa pentola d'acqua, quando bolle, aggiungete il sale.<br /><br />While they drain, warm up the olive oil in a large non-stick skillet and sautee the srimp; 1-2 minutes per side will be enough. Slice the artichoke hearts in wedges and quickly sautee them with the shrimp to combine flavors, 1 more minute. Adjust with salt, if needed.<br />Mentre scolano, scaldare l'olio d'oliva in una capiente padella e saltare i gamberi; 1-2 minuti per parte basteranno. Tagliate i carciofi a spicchi e saltateli brevemente con i gamberi per amalgamare i sapori, 1 minuto in più. Regolate di sale, se necessario.<br /><br />Cook Matriciani until al dente, drain and briefly sautee in the skillet with the artichoke/shrimp sauce. Turn off the heat and add the citrus pesto. <br />Cuocete i Matriciani al dente, scolate e saltate velocemente in padella con il sugo carciofi/gamberi. Togliete dal fuoco e aggiungete il pesto di agrumi.<br /><br />Toss well to combine and serve immediately.<br />Mescolate bene per amalgamate e servite immediatamente.<br /><br />Serves 4-6 (depending on what else is eaten)<br />4-6 porzioni (a seconda di cos'altro è servito)<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV-LpShAUIAyYgFaWdLPhutelaI8erp1ozOEk1Y5aryGOS1RX5ODA0HdJ7OmCnxCNh7e08vEa8AmD4KE3WdQoeeqZuXcd3Mz1Thy4n4P39jx6FbZaJK0XlqFOwiLB82zIOO4uuBJsw2gS5/s2048/DSCF4403_Nik.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1452" data-original-width="2048" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV-LpShAUIAyYgFaWdLPhutelaI8erp1ozOEk1Y5aryGOS1RX5ODA0HdJ7OmCnxCNh7e08vEa8AmD4KE3WdQoeeqZuXcd3Mz1Thy4n4P39jx6FbZaJK0XlqFOwiLB82zIOO4uuBJsw2gS5/w512-h363/DSCF4403_Nik.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOm15RxAHhFT28_OcwP-DHxW6Z_8CIAe6VPpynTTK_ptGFC9gJx4c-HdaFpAomCSplKX1fojO0VvGNwSHDtU1d9AQBBduvQv2Z2uR-HjZ6ylkv6Ny2-twzRjhyphenhyphenN9XMrOFCTRIyGsEXDbJ6/s2048/DSCF4405_Nik.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOm15RxAHhFT28_OcwP-DHxW6Z_8CIAe6VPpynTTK_ptGFC9gJx4c-HdaFpAomCSplKX1fojO0VvGNwSHDtU1d9AQBBduvQv2Z2uR-HjZ6ylkv6Ny2-twzRjhyphenhyphenN9XMrOFCTRIyGsEXDbJ6/w512-h384/DSCF4405_Nik.jpg" width="512" /></a></div><p></p><p><br />- You can use gluten free spaghetti, even though they are not as hearty as the Matriciani<br /> Potete usare spaghetti senza glutine, anche se non sono corposi come i Matriciani<br />- We sell all the items listed, except for the shrimp, in case you wonder where to get the ingredients ;)<br /> Vendiamo tutti i prodotti listati, eccetto i gamberi, in caso vi chiediate dove procurarvi gli ingredienti ;)</p>Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0tag:blogger.com,1999:blog-8638196917247674884.post-31892002888901438212020-08-21T11:34:00.001-07:002020-08-21T11:34:49.544-07:00New Menù taste test: i CapperiniNew Menù taste test: i Capperini<br />
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<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/KiaMVmr-4pg" width="480"></iframe>Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0tag:blogger.com,1999:blog-8638196917247674884.post-14798816226862850822020-08-11T15:44:00.001-07:002020-08-11T15:44:44.413-07:00New Menù taste test: gli ArricciatiNew Menù taste test: gli Arricciati<br />
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<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/Ru_DTJil190" width="480"></iframe>Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0tag:blogger.com,1999:blog-8638196917247674884.post-13402345555040141412020-08-03T13:17:00.001-07:002020-08-03T13:17:10.996-07:00Menù taste test: Salsa alle nociSalsa alle noci Menù taste test: our latest video introduction of Menù's walnut sauce<br />
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<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/XAnNib97DPg" width="480"></iframe>Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0tag:blogger.com,1999:blog-8638196917247674884.post-69774326780709195582020-07-20T12:52:00.001-07:002020-07-20T12:52:32.726-07:00New Menù taste test: E` CremaiformaggiNew Menù taste test: E` Cremaiformaggi<br />
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<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/A-NHd3_AfMA" width="480"></iframe>Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0tag:blogger.com,1999:blog-8638196917247674884.post-3971796473746877402020-07-06T11:45:00.001-07:002020-07-06T11:45:47.305-07:00New Menù taste-test!! Crema di SalviaNew Menù taste-test!! Crema di Salvia or Sage cream<br />
<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/nd4eFDR92us" width="480"></iframe>Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0tag:blogger.com,1999:blog-8638196917247674884.post-27505723653981782832020-07-01T15:11:00.001-07:002020-08-25T16:10:37.964-07:00GNOCCHI SALAD - INSALATA DI GNOCCHI<span style="color: red;"><b><i>Entree - can be gluten free and vegan (read footnotes)</i></b></span><br /><br /><u>I love gnocchi but, with the recent heat wave, just the thought of eating them made me sweat; so I started thinking if I could make a cold gnocchi salad (after all I make rice, pasta and potato salads so... why not?). Here it is!<br />Amo gli gnocchi ma, con la recente ondata di caldo, solo il pensiero di mangiarli mi faceva sudare; quindi ho iniziato a pensare se poteveo fare un'insalata di gnocchi (dopo tutto faccio insalate di riso, pasta e patate quindi... perché no?). Eccola qui!</u><br /><br />
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1 pkg of Italian gnocchi<br />1 can of Italian tuna packed in olive oil<br />6-8 of Italian artichoke hearts packed in oil<br />100 grams (about 4oz) of Italian mixed mushrooms packed in oil<br />1 tbsp Italian pesto<br />Fresh cherry tomatoes<br /><br />1 pacco di gnocchi italiani<br />1 scatoletta di tonno sott'olio italiano<br />6-8 Carciofini italiani sott'olio<br />100 gr di funghetti italiani sott'olio <br />1 cucchiaio di pesto italiano<br />Pomodorini freschi<br />
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<br />First thing to do is to put tuna, mushrooms and artichokes in colanders to drain the oil, I prefer to add 1-2 tbsp of good EVOO, if necessary.<br />La prima cosa da fare è mettere tonno e verdure in colini e scolarle dall'olio, preferisco usare 1-2 cucchiai di olio EVO buono, se necessario.<br /><br />While they drain, cut the tomatoes and dress with pesto and a pinch od salt; add vegetables and tuna and let flavors combine.<br />Mentre scolano, tagliate i pomodorini e conditeli con un pizzico di sale e il pesto; aggiungete le verdure e il tonno e fate insaporire.<br /><br />Cook gnocchi and cool them down quickly under running water (you may need to adjust with salt, afterwards, as some will be washed away). As soon as they're at room temperature, add to the other ingredients and stir. Refrigerate, covered, for a few hours.<br />Cuocete gli gnocchi e raffreddateli velocemente sotto l'acqua (potrebbe servire un altro pizzico di sale dato che questo passaggio ne rimuove un bel po'). Appena sono arrivati a temperatura ambiente, unite agli altri ingredienti e mescolate. Mettete in frigo coperto per qualche ora.<br /><br />Serves 2 or 4 (depending on whatelse is eaten)<br />2-4 porzioni (a seconda di cos'altro è servito)<br /><br />
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- You can make it gluten free by using GF gnocchi, like the ones we sell.<br /> Potete renderlo gluten free usando gnocchi GF, come quelli che vendiamo.<br />- You can make it vegan by substituting tuna with cickpeas or beans and making sure pesto has no cheese.<br /> Potete renderlo vegano sostituendo il tonno con i ceci e assicurandovi che il pesto non abbia formaggio.Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0tag:blogger.com,1999:blog-8638196917247674884.post-22076936654256418902020-06-29T12:20:00.001-07:002020-06-29T12:20:40.584-07:00Menù's Red radicchio sauce Taste-testMenù's Red radicchio sauce Taste-test<br />
<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/RfdUjHFm714" width="480"></iframe>Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0tag:blogger.com,1999:blog-8638196917247674884.post-33396781707121464842020-06-23T14:32:00.002-07:002020-06-23T14:33:24.156-07:00Short introduction to panzanella<div class="separator" style="clear: both; text-align: center;">
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<span data-offset-key="9ajep-0-0"><span data-text="true">This is a short video to introduce you to panzanella, a refreshing Tuscan salad, created by paesants to re-use stale bread. I kept the recipe as close to the original one as possible!!</span></span></div>
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<div class="_1mf _1mj" data-offset-key="1ittr-0-0">
<span data-offset-key="1ittr-0-0"><span data-text="true">Complete video: <a href="https://youtu.be/8wX7kBmVTFE">https://youtu.be/8wX7kBmVTFE</a> </span></span></div>
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<div class="" data-block="true" data-editor="57t01" data-offset-key="11gdb-0-0">
<div class="_1mf _1mj" data-offset-key="11gdb-0-0">
<span data-offset-key="11gdb-0-0"><span data-text="true">Written: <a href="http://bellaitaliareno.blogspot.com/2015/06/tuscan-panzanella-real-one.html">http://bellaitaliareno.blogspot.com/2015/06/tuscan-panzanella-real-one.html</a></span></span></div>
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Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0tag:blogger.com,1999:blog-8638196917247674884.post-31145396131466963592020-06-22T12:38:00.001-07:002020-06-22T12:38:10.314-07:00Menù product taste-test: pesto agli agrumiNew Menù product taste-test: pesto agli agrumi (citrus pesto)<br />
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<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/tBwgvz-rxp4" width="480"></iframe>Bella Italia Storehttp://www.blogger.com/profile/02119082867052990920noreply@blogger.com0