Take in a little oil fry a chopped onion in it and toast the rice, stirring constantly for a couple of minutes. Once toasted, pour half a glass of white wine and let it dry. Continue cooking with vegetable broth. After 5 minutes add a green apple, peeled and cut into cubes. Continue always wet cooking with vegetable broth. A 5 minutes from the end of the combined hard goat cheese finely chopped. Once cooked, season with salt, turn the flame, add 2 tablespoons of cold milk and whisk to mix well. Let stand for a couple of minutes and serve.
Boil a pound of potatoes and a pound of green beans while they cook in a little oil fry a small chopped onion and let soak a few dried mushrooms in warm water. That are cooked beans, chop coarsely and ripassateli in chopped onions, finely chopped mushrooms and a few leaves of marjoram or parsley, peeled and mashed potatoes. Mix all ingredients together with two eggs and spread the mixture in a greased baking dish that you will have the backing and the sprinkled with breadcrumbs. Sprinkle breadcrumbs evenly over the mixture. Decorate forming a grid pattern with a fork. Spread a little oil on the meat loaf and bake in oven for about an hour at 175 degrees. It 's good warm or cold accompanied by a salad of radicchio and tomato.
Trenette advantage with pesto potatoes and green beans
Ingredients (per person):
Pesto .............. a spoonful
Oil ................ a spoon
Butter .............. a walnut
Trenette ......... 80 grams
Beans .......... No 10
Potatoes ............ No 1 medium
a time in Genoa in shops and stalls selling pasta, so-called vermicellai, they sold a type of pasta called and considered second-rate advantage on the ground that contains a certain amount of bran, was sold to a lower price. In fact, this kind of dough, thanks to its natural roughness and the particular flavor, lends itself excellently to be seasoned with pesto, especially if accompanied by potatoes and green beans. It 's the case to say, "Ugly but good." Far Boil green beans in salted water. After 10 minutes of cooking, throw in the same pot of potato slices with a thickness of about half a centimeter, and trenette advantage. Continue to cook for 11 minuti.Mentre the pasta is cooking, put the pesto into a serving dish and butter. Add a little 'cooking water and mix the ingredients well in order to obtain a smooth cream. Strain the pasta with potatoes and green beans, season and serve immediately
pounded in a mortar 3 small cloves of garlic, a tablespoon of pine nuts, and optionally, two nuts to where you removed the peel, add Now a teaspoon of salt and the leaves washed and dried well in a big bunch of basil from Pra. Start a fool than to crush the pestle counterclockwise on the left side of the mortar while grabbing the mortar for the ears you do turn in the opposite direction that time and obviously if you are left-handed choose accordingly. Work long until you'll see more pieces of leaves but only a perfectly homogenous mush, add at this point only a handful of Sardinian cheese and grated Parmesan. Helping with the pestle and a spoon, stir in the cheese. Add 3-4 tablespoons of olive oil and mix well together. If you keep it put it in a cup where it compacts well and covered it with oil so it can be stored outside the refrigerator.
