ricottafritelleweb

The crazy ricotta – Ricotta "frittelle" with raisins, chocolate chips and almonds

10
16 years ago
by silvia in
La ricotta Impazzita – Frittelle di ricotta con uvetta, cioccolato e mandorle  Ricotta is used in Italy for dessert as well as for savory dishes…Usually frittelle are deep fried in oil and since I tend to be a health conscious cook, I just refused to deep fry them, the thing is instead of turning [...]
pouletroule4web

Chicken breasts stuffed with pancetta, olives and herbs, root vegetable sauté and lavender salt

0
16 years ago
by silvia in
Escalopes de poulet farcies à la pancetta, olives et herbes, sauce moutarde légumes racines sautés au sel de lavande Chicken and pancetta are good friends…they make wonderful combinations. These delicious roulades are not really related to the Italian saltimbocca. Actually I started with the idea [...]
pepperpesto3web

In the world of pesto – Roasted red and orange bell pepper pesto

0
16 years ago
by silvia in ,
Nel mondo del pesto – Pesto ai pepperoni gialli e rossi e basilico I can see that pesto is something quite popular in the US. The funny thing is that pesto being a “paste” originally from Genoa, in Liguria region…my parents being from Marche region, pesto is something that has never been part of [...]
bananabliniweb

The sexy blinis – Banana blini with quinoa flour, caramelized banana and whipped cream

0
16 years ago
by silvia in ,
Les blinis sexy – Blinis à la banane farine de quinoa, bananes caramelisées et crème fouettée They’re sexy because they’re healthy…anything healthy is sexy to me. If you like quinoa you will like those blinis. I bought some quinoa flour yesterday at the Rainbow and wanted to make [...]
pannequincrevette2web

Savory morsels – Rice paper rolls with shrimps, scallops, shitake and lime soy dipping sauce

3
16 years ago
by silvia in ,
Bouchées savoureuses – Rouleaux farcis aux crevettes, saint-jacques, shitake – sauce au citron vert et soja Those little pannequins are so light and delicious that when you start eating one, you cannot stop eating them. It’s the same concept as Asian rolls, with rice flour sheets and stuffed with [...]
verrinechevre11web

In pink and white – Verrines of goat cheese and yogurt mousse with two herbed beet purées

3
16 years ago
by silvia in ,
En rose et blanc – Verrines de chèvre et yaourt,  mousse aux deux betteraves  I made those a couple of weeks ago as an appetizer while I had friends over and I was not too happy about the results. I loved the colors since I used golden beets, but the flavor was somehow bland, so I wanted to make [...]
couscousboulette2web

Couscous in a ball – Couscous balls stuffed with roquefort, heirloom tomato vinaigrette

0
16 years ago
by silvia in ,
Boulettes de couscous aux noix, farcies au roquefort et vinaigrette de tomates “Heirloom” Today we are in the mood for some couscous but not the one you scoop in a spoon, the one you can eat with your fingers. While working for some clients in the Bay Area I somehow mastered the art of making [...]
boeufchermoula2web

The well spiced bowl – Beef chermoula with rice noodles

3
16 years ago
by silvia in
Un petit bol bien épicé - Chermoula de boeuf aux nouilles de riz sautées I love spices and all of them, and chermoula combines all my favorite herbs and spices, it’s an herb and spice mixture quite used in arabic countries mostly in what we call Maghreb which is comprised of Tunisia, Morocco and [...]
greenteacrepe6web

A green sweetness – Green tea crêpes with candied orange zests

8
16 years ago
by silvia in
Une douceur toute verte – Crêpes au thé vert et oranges confites Who doesn’t know crêpes? and most of all who doesn’t like them? I think our little pancakes got popular all over the world, and they can be as sophisticated or as plain as your imagination can be. Originally crêpes come from [...]
tricolorricotta4web

Quick pasta with a little twist – Vegetable pasta with ricotta, rucola, olives, sundried tomatoes and pine nuts

5
16 years ago
by silvia in ,
Pasta veloce un pò storta – Maccheroni tricolore a spirale con ricotta, rucola, olive, e pinoli All my favorite ingredients in one dish…but I have no idea what the technical name of this pasta is, it’s not really fusilli since they’re hollow like maccheroni maybe they could be twisted [...]
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