Ravioli with fish

A recipe for stuffed pasta made ​​without eggs, the dough is a bit less elastic, but lighter and cooks more quickly.

 
Ingredients:
pasta:
8.82 OZ (250 grams) flour type 0
4.41 OZ (125 grams) of water
1 teaspoon extra virgin olive oil
½ teaspoon fine salt
filling:
3.53 OZ (100 grams) fillet of white fish (flounder, cod, hake ...)
1 courgette
½ onion
enough breadcrumbs
1 teaspoon extra virgin olive oil
a pinch of salt

Time: 1 hour and 1/2
Difficulty: medium

Mix the flour with the water, the salt and the oil for 10 minutes, until it forms a ball of dough elastic and not sticky. Wrap in plastic wrap and let stand half an hour.

Meanwhile, cook in a tablespoon of olive oil the onion, then add the fish cleaned and cut into small pieces and a grated courgette. Cook for 10 minutes, then whip with the immersion blender, stir in the salt and the breadcrumbs little by little to make the stuffing more dry.

Roll out the dough by rolling pin and roll into strips about 3 inch wide. Put a little dough into little piles spaced apart and fold the dough up to cover them up. 

With a round mold to cut the individual ravioli and put them on a plate dusted with flour.

Cook in boiling salted water, cook the pasta without eggs more quickly and in a few minutes will surface. I have them topped with a light sauce of tomato sauce and basil. 

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Monday's diet: light vegetable soup

Before the Christmas better to anticipate and take a few meal lightness. In this season I love the vegetable soup, such as what I propose today, I have prepared with vegetables I had at home. A light dinner, but tasty. Then I eat a broad bean purée.

Ingredients for two people:

• 1 courgette
• 2 carrots
• 1 piece of pumpkin
• the heart of cabbage or ¼
• a cup of spinach (I used 2 cubes of frozen ones)
• 2 tablespoons of chickpea flour or beans one
• 1 onion or 1 small leek
• salt

Time: 1 hour (½ hour with a pressure cooker)

Wash and clean all vegetables well.
Cut as little cubes and place them in a large pot.
Cover it with water, put a tablespoon of salt and bring to a boil.
Reduce heat and simmer for 30 minutes (15 min with pressure cooker), after which uncovered, blend with immersion blender. In a small bowl, dissolve the flour of chickpeas or beans in a little water, then pour it into the pan, careful not to form lumps. Stir and cook uncovered for 15 minutes or until it has reached the desired consistency.
Served by adding a little oil EVO raw.

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vegetable pie

A good pie as a main dish or as an appetizer, which can also be prepared in advance and then heated when ready to serve. If you wish, you can substitute or add other vegetables. If you hurry you can use a bag of frozen grilled vegetables.

 
Ingredients:

•      1 courgette
•      1 red or yellow pepper
•      1 aubergine
•      1 potato
•      1 sprig of rosemary
•      1/2 onion
•      1/2 bucchiere of dry white wine
•      1 egg
•      1 clove of garlic
•      1 tablespoon oil EVO
•      2 tablespoons of bread crumbs
•      2 tablespoons parmesan cheese
•      1 roll of puff pastry ready.

Time: 1 hour
Oven: 356 ° F

Fig.1

Clean the vegetables and cut into little squares.
Fry in a pan the chopped onion and a clove of garlic with the rosemary. Add the vegetables and sprinkle with 1/2 glass of white wine.
Salt to taste.
Bake for 15 minutes with the lid, then remove and allow to dry the vegetables. When all the liquid has been absorbed remove from heat and let cool.
Roll out the puff pastry and cut round if both sides in order to create a rectangle, if not cut a piece of the dough stretched. 

Fig.2

Remove the rosemary from the vegetables in the pan and mix the egg and bread crumbs.
Pour the mixture over the puff pastry (fig.1), add the Parmesan cheese and seal securely to the sides, if you have the proper tool to create the decoration with the scraps of dough, if not cut the remaining dough into strips and cross over (fig.2).

Bake for 15/20 minutes until it is golden brown.
Serve hot or warm.

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Autumn salad in crispy rice

The return of some warm sunshine reported a desire to salads at the beginning of the meal, like the one that I propose today, served in a crispy rice cup. Could be proposed as a light appetizer. If you wish, you can change the vegetables or add others.

Ingredients for 2 people:

• 4 wafer of rice 
• 2.82 OZ (80 gr.) frozen broad beans 
• 3.53 OZ (100 gr.) of mixed salad 
• 2.82 OZ (80 gr.) rocket 
• 1 courgette 
• pepper 
• salt 
• EVO oil for seasoning 
• 1 organic lemon

Time: 1/2 hour
Grill oven 392 °F

Cut the courgette in thinly sliced and put it to marinate in a plate with a pinch of salt, pepper, a tablespoon of oil and 1/2 lemon juice.
Turn on the oven grill to 392 °F.
Boil the beans in boiling salted water for 10 minutes and drain.
Wash the lettuce and the rocket and spin it, put it in a bowl and season.
Take the rice waffles (you can find them in the in the department of ethnic products), dampen a cloth and place them on one at a time. When they become soft, take a bowl that can go in the oven, flip it over, brush with a little oil and place over 2 waffles moistened.
Put under the grill for 5 minutes or until crispy.
Turn it upside down and place it on a plate.
Repeat the same procedure for all the cups, I use two wafers of rice instead of one so that they are less fragile.
In each cup to put the salad sauce, courgette on the board, the beans and season with lemon juice, salt and a little olive oil EVO.

enjoy your meal and eat everything ... even the cup!

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Octopus with peas and vegetables

Ingredients for 2 people

• 4 little octopus (or two large)
• 80 gr. peas (also frozen)
• 1 courgette
• 1 aubergine
• 1 small onion
• ½ cup of dry white wine
• 2 tablespoons olive oil EVO
• 1 lemon
• 2 sage leaves
• 1 tablespoon of parsley
• salt

Time: 45 minutes

Clean the eledone  and rinse well under running water.
Let them boil for 20 minutes or for 10 in the pressure cooker (remain softer) with lemon cut in half.
In a skillet, sauté the onion and sage in the oil and when it is golden add the peas.
Drain the octopus, remove the skin under cold water, and cut into pieces.
Add them to the peas and pour in the wine. Cook for 20 minutes.
Meanwhile, grilled courgette and eggplant, cut into slices and arrange on a serving dish. Add salt drizzle with a little olive oil EVO.
Add to center the eledone with peas, sprinkle with chopped parsley and serve, warm, with slices of toasted bread.

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“Fusilli” scent of sea and pesto

Ingredients:

• 5 OZ (150 grams) of pasta like “fusilli” (spiral shaped pasta)
• 3 OZ (80 grams) of shrimp
• 3 OZ (80 grams) grams of mussels
• 3.50 OZ (100 grams) of prepared pesto or homemade
• ½  cup of dry white wine
• 1 courgette
• 1 onion
• 2 tablespoons oil EVO
• salt
• pepper to taste.

Time: 25 minutes

Boil the water for the pasta and in the meantime in a large skillet  put the onion finely chopped and the chilli.
Just takes a golden color add the zucchini cut into rings, mussels and shrimp (also frozen). Add  the white wine and cook for 10 minutes, then add the pesto and cook for 5 minutes, the sauce should not be too dry, if add a tablespoon of water.
When the pasta is cooked, drain it well and pour into the pan with the sauce and cook together for 2 minutes.
Serve at once and enjoy your meal.

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Chicken skewers

Chicken skewers on the grill

Ingredients for 6 skewers:

• 1 sweet pepper
• 3 tomatoes
• 2 courgettes
• 12 small spring onions
• 1 whole chicken breast
• 2 sausages like chicken or pork
• salt
• pepper
• 2 tablespoons Worcestershire sauce
• Extra virgin olive oil
• 1 lemon

Time: 20 minutes + cooking

Boneless chicken breast and cut into cubes of about 1 inch.
Wash the peppers, remove seeds and cut into squares
Clean and wash the tomatoes, remove seeds and cut into four pieces and then in half again.
Wash the courgettes and cut into wheels of 0.80 inch.
Wash the small onions .
Cut the sausages in order to have 12 pieces.
Take the skewers  and compose the skewers alternating elements.
Put them in a large bowl, add salt and pepper, add 2 tablespoons of Worcestershire sauce, olive oil and lemon. Cover and let stand in refrigerator for an hour.
Cook on hot grill, or alternatively in the oven (390° F/ 200° C) directly on the plate covered with greaseproof paper, for 8/10 minutes from all sides.

the elements of the chicken skewers

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Summer’s prawns

Summer’s prawns

INGREDIENTS

For 2 people

• 7 OZ (200 grams) of prawns
• 1 large or 2 small tomatoes
• 1 courgette
• 1 small onion
• ½ hot pepper
• ½ cup dry white wine
• 2 tablespoons extra virgin olive oil
• 2 sage leaves
• 3 leaves of basil
• A pinch of salt

Time: 30 min

Clean the prawns by removing the head and the dark filament, wash them thoroughly in cold water, I take off the filament cut them with a cutter.

In a wok and add the olive oil and the onion thinly sliced.
Add sage, red pepper and prawns.
In a small pot of boiling water for 1 minute add the tomatoes, after peel them with a boxcutter and remove the seeds inside.

After 2 minutes add the courgette with shrimp and the diced tomato.
Add the wine and a pinch of salt, cook for 15 minutes covered.
Remove the lid and let dry thoroughly.
When cooked, add the fresh basil and serve.

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Pot of summer vegetables

Pot of summer vegetables

INGREDIENTS

• 2 tomatoes
• 1 courgette
• 1 clove of garlic
• 2 anchovies in oil
• oregano
• 1 pinch of salt
• 3 tablespoons extra virgin olive oil

oven at 350°F

Wash the vegetables.
Slice into rounds.
Grease a baking dish with a tablespoon of oil.
Place the slices of tomato and zucchini alternately.
In a bowl, chop the garlic with the anchovies and a little 'oil
Pour the mixture over the vegetables, add salt and put a pinch of oregano.

Bake for 15 minutes at 350° F, until the vegetables are not cooked.

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