Vegetables
Porcini alla panna e pancetta (Porcini mushrooms with cream and bacon)
Ingredients (4 persons)
800 g Porcini mushrooms, 50 g. of bacon , 20 g. butter, 1 teaspoon flour, 100 ml. cream, 1 soup spoon of broth, salt and pepper, parsley
Clean the mushrooms and cut them in equal parts. Bake the bacon in the butter and join the mushrooms in the pan. Let them bake some minutes on a high fire and then lower it. Don't bake the mushrooms too long, because they loose their consistency. Powder the flour over the mushrooms and join the cream. Dilute it with the broth and taste it with salt and pepper. Thicken the sauce stirring well. Cover the mushroom with the parsley before serving the dish.
Filled Artichokes
ingredients:
8 artichokes, some boiled points of asparagus, a mozzarella, 1 egg, 4 spoons of breadcrumbs, 1 spoon of grated Parmesan, 1/2 cup of olive oil, juice of 1 lemon, pepper and salt
Warm the oven up at 180 °C
Clean the artichokes, take away the legs and hard leaves. Cut away the top of the artichoke and put them in water which is mixed with the juice of a lemon. Cut to little pieces the mozzarella and mix it together with the grated Parmesan, breadcrumbs, 2 spoons of olive oil and the beaten egg. Salt and pepper according once taste. Dry the artichokes and open them carefully in the middle. Fill them with the cheese mixture and asparagus. Put some oil, two cups of lightly salted water and the artichokes in a oven dish. Put in the warmed up oven for about 40 min.
Stuffed Peppers (peperoni ripieni)
ingredients:
4 peppers, 8 anchovies, 1 spoon of caper, 1 egg, 200 g. breadcrumbs, 100 g. of grated sheep's milk cheese, two gloves of garlic, salt, pepper, oregano and 1,5 dl. olive oil
Warm the oven on 180°C
Cut the anchovies in little pieces and put them in a bowl together with the caper, breadcrumbs, grated cheese and the squeezed garlic. Mix everything with the egg and half of the olive oil. Salt and pepper according owns taste.
Cut the paprika's over their length, take away the seeds, wash and dry them with kitchen paper. Put the oil and the paprika's in a oven dish. Fill the paprika's with the mixture and sprinkle some oregano over them. Place the dish for about 40 min. in the oven.
Courgettes oven dish (tortino misto)
ingredients:
(4 pers.)
4 potatoes, 4 courgettes, 100 g slices of young cheese, 2 spoons grated aged cheese, 1 can (500 g) of peeled tomatoes, 1 glove of garlic, 1 tea spoon of sugar, olive oil, pepper and salt.
Béchamel:
50 g butter, 50 g flour, 1/2 lt hot milk, salt, pepper, snuff of nutmeg
Clean, dry and cut the courgettes in thin slices. Bake them for ca. 10 min on a low flame with some oil and a pinch of salt. Warm in another stew pan some olive oil and the squeezed garlic. Join the peeled tomatoes, the sugar, salt and pepper. Cover the pan and let the sauce cook slowly for ca. 30 min.
Boil the potatoes still with their skin. Peel the potatoes and slice them
Béchamel:
Boil the milk. Melt the butter in a sauce-pan and stir the flour through it. Keep on stirring for some minutes. Watch out that the mixture doesn't color. Join bit by bit the hot milk; every time waiting until the sauce becomes hot again and smooth. Join in the end some salt, pepper and nutmeg. Let the sauce cook, always stirring, for some more minutes.
Grease an oven-proof dish and put a layer of potatoes covered with the slices of young cheese, a layer of courgettes, tomato sauce, béchamel and strew the grated old cheese over it.
Put the dish for about 20 min in a hot oven (180 °C).