Bigoli with sausage and cream



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In a pot, heat the salted water, when the water starts to boil, add the fresh pasta. Let it boil properly, test it if it is cooked.

Peel the sausage and peel it with a fork, to crush the meat well and put it in a pan with olive oil and finely chopped onion and crushed garlic.

Leave it to brown for a few minutes, quench it with white wine, until the alcohol evaporates, then add enough water to cover and let the meat boil.

Add the spices, frozen basil and sour cream (when the water has dropped, not completely and when the meat and onion are almost cooked).

Boiled pasta is added over the sauce formed, leave it on the fire for 1-2 minutes, after which it can be served.



Meringata cake with cherries - Cherry cake with foam

A cake I made at my mom's house, following the recipe of a neighbor of ours :-))
I must say very good, I obviously took advantage of fresh cherries, scents .. June :-)
A cake made at home by my mother, according to a recipe from a neighbor and friend :-)
Very good, I obviously took advantage of the richness of fruit in June, in the case of this cherry cake!

6 yolks - yolk
6 tablespoons sugar
2 tablespoons cooking cream -2 tablespoons sour cream
1 sachet of leavening powder 1 baking powder
150 gr butter - butter
juice of 1 lemon - suc de la or lemon
250 gr flour - flour
peel of 1 lemon - lemon peel
cherries - cherries
6 albums - albumen
6 tablespoons sugar - 6 tablespoons sugar

Beat the yolks with the sugar, add the rest of the ingredients, put the dough in a buttered cake pan. On top add the cherries, leave in the oven for about 25 minutes (depending on the oven, however half cooked).
Whisk the egg whites until stiff and add about halfway through cooking the dough. Leave for another 15-20 minutes (gas oven, it always depends on your oven).

The children call this cake "foam" because of the meringue added on top.
Whisk the yolks, add the rest of the ingredients. Pour into a pan greased with butter, add the fruit on top. We leave the baking in the oven halfway (depending on the oven, I had a gas oven in the country).
Whisk the egg whites with the sugar, to be hard, and add on top, after half the baking time. Leave until ready (about 15-20 minutes).


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About me

Hi, I'm Nicoleta! This blog is about simple food, well-being and a balanced lifestyle.
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CUCINARECONALINA

Cut the gorgonzola into pieces and put it on the fire to melt, add the sour cream and mix well. Cut the pressed ham into pieces and add them to the pan for just a few minutes. Meanwhile, boil the gnocchi and add them over the cheese sauce. mix well. serve immediately with a little Parmesan cheese on top.

good weekend everyone. a nice weekend.

11 comments:

Gbocchi, I'm dying for them! I didn't even see them in color, but you gave me an idea to do it in the winter!
Have a nice weekend!

Hello! beautiful colorful and super creamy these dumplings!
an idea for a fast and delicious first course!
kisses

These gnocchi are very inviting and full of flavor. Happy weekend Daniela

Ham and gorgonzola, which paired. Very good!

What beautiful colors.
A pleasant afternoon!

Alinutza. P. what a beautiful dish, I love gnocchi but I eat them little and I do not understand the xchè. cmq the accompaniment of gorgonzila with ham and cream I have never tried but now I have 1 reason to start learning how to make gnocchi at home. Q. Thank you for the greeting and I also wish you a good weekend and send you a big hug to the whole family. D

A delight for the eyes and the palate! What more could you want? Baci cara! & Quot

dumplings, my passion. I really like your recipe, it is tasty but delicate and it looks good. Thank you for coming to me, I was very pleased. See you soon and a big hug

GOOD THESE GNOCCHETTI! THEN THE COMBINATION WITH THE GORGONZOLA MAKES ME AQUOLINA IN MY MOUTH!
I'M VERY HAPPY THAT YOU APPRECIATED GLUTEN-FREE CAKES, FOR US WITHOUT CELIAC, IT IS AN EXCELLENT VARIANT, FOR THOSE WHO HAVE THE PROBLEM OF GLUTEN INTOLERANCE AND ANOTHER IDEA.
KISSES AND NEXT
EMY DE: Emy's enchanted cakes

Hi Alina, best wishes for your first compliblog! Thank you for joining my supporters, I am happy to exchange! A good evening
Francy


SWEET ROLLS FILLED WITH FRUIT

Today we see how to prepare the sweet rolls stuffed with fruit! After the success of the sweet buffet rolls in the double white and chocolate version, I want to share with you this new variant of fruit cakes. We prepare them in three flavors: pineapple, peach and berry. We can serve them during a colorful birthday buffet or make them a little bigger to enjoy as an everyday snack. The whole family will be captivated! In addition, being able to always vary the fruit of the filling, these sweets will be versatile and adaptable to everyone's tastes. Let's see now how to prepare these sweet rolls stuffed with fruit!


Nico's agenda
















Ingredients:
for 2 people
* 180-200 g of short pasta
* 1-2 fresh sausages
* 1 large zucchini
* 2 tablespoons extra virgin olive oil
* 1 clove of garlic (1/2 teaspoon powder)
* 2-3 tablespoons of cooking cream
* parsley
* salt, pepper
* vegetable broth
* parmesan, grain

Brown the sausage (removed from its skin) in oil, without frying it too much. We remove the sausage and set it aside. In the same pan, put chopped garlic and diced zucchini, hold for about 1 minute, add a little vegetable broth, sausage and cream. Cook everything for about 8-10 minutes. After boiling the pasta, add it to the pan and season with the sauce. If the sauce is too dry, put some cooking water in which we boiled the pasta. At the end, we put chopped fresh parsley and pepper, salt if necessary. Serve immediately with grated grain or Parmesan cheese.






Ingredient:
for 2 persons
* 180-200 gr. pasta (tubes, spirals, shells, buns)
* 1-2 pcs. fresh sausage
* 1 larger zucchini
* 2 tablespoons oil
* 1 clove of garlic (or 1/2 teaspoon a little powder)
* 2-3 tablespoons sour cream
* fresh parsley
* salt pepper
* grated parmesan or cheese
* vegetable soup

Put the sausage in the pan (removed from the mat) with 2 tablespoons of oil and brown the meat a little (without frying much), remove the meat from the pan, set it aside. Put the finely chopped garlic and diced zucchini in the remaining oil, cook for a little about 1 minute, add a little soup (the concentrated one), add the meat and sour cream, boil everything for about 8-10 minutes. Put the pasta to boil in boiling salted water, respect the minutes of baking on the package. When it is ready, take the pasta from the boiling water and put it in the pan with the sauce, add a little water from the boiled pasta, leave them for 1 minute on the right heat, mixing well, add chopped parsley, pepper and salt if necessary. Finally, the sauce should not be too dry, then add a little water from boiling the pasta. When serving, put parmesan or grated cheese on top.


Nico's agenda


Some time ago, by chance I found myself on the blog Apriti sesamo where I found the recipe for this dessert. and it immediately intrigued me. A cake with chickpea flour never made and never eaten. Then try it right away. The result. a delicious, soft and tasty cake.
Here is the recipe. slightly modified.

Ingredients:
4 eggs
250 g of sugar
150 g.of milk
60 ml of sunflower or corn seed oil
350 g of chickpea flour
100 g of cornstarch
a sachet of baking powder
2 teaspoons cinnamon
chocolate drops q.b. (ingredient I added)
peel of an organic lemon
icing sugar

Preparation:
Whisk the sugar with the eggs well until they form a frothy cream. Add the oil, cinnamon, grated lemon zest and milk. Add the chickpea flour, sifted cornstarch and yeast and mix well. You must obtain a thick and homogeneous cream. At the end add the chocolate drops but do not mix too much to incorporate them. they can also remain on the surface. Of course, I put a few drops of chocolate. the last ones. the ones I had in the package.
Line a cake pan with diam. 22-24 cm. and put all the mixture inside. Bake in the preheated oven at 175 & # 176-180 & # 176C for about 30-40 minutes. Try if the cake is ready with a stick. Turn off and let it cool inside with the oven door slightly open.


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SPIRAL CAKE WITH SPINACH AND CHEESE

to spiral cake with spinach and cheese it's a recipe loved by me and my loved ones, and that's why I couldn't help but put it on the blog. It is very tasty, easy to prepare and beautiful to look at. It can be served as a festive aperitif or hot meal, next to a salad.

I made it with puff pastry but you can also make it with pasta dough, homemade or bought. Whatever variant you choose, I assure you that it is a delicious cake that you will surely like and you will make a big deal with your loved ones!

  • 2 packs of puff pastry (2 x 275 g)
  • 650-700 g fresh spinach
  • 2 eggs (we use two, one whole, the other the albumen for the filling and the yolk to grease)
  • 2 tablespoons (full) of sour cream
  • 1 tablespoon dill (or fennel leaves)
  • 1/2 teaspoon salt

Preparation

First of all, we wash the spinach well, then we boil a pot with water and burn the spinach, we leave them only until they soften, we do not boil them.

Then we drain them, squeeze them so that no water remains and cut them finely. I have exactly 300 g left.

Transfer the spinach to a bowl, add the grated cheese, whole egg and egg whites, chopped dill and salt. Mix well until the filling becomes homogeneous, and then add the cream.

The filling must be creamy and must not leak.

Unroll the puff pastry and cut into 5-6 cm strips. I got 5 strips on each puff pastry, so 10 in total.

I also divided the filling on each strip and began to form the spiral with the rolls, starting from the center of the pan (30 cm in diameter)

Then I spread the surface with the egg yolk, mixed with 3 tablespoons of milk and sprinkled black and white sesame seeds on top.

I baked the cake for 30 minutes in the oven previously heated to 200 ° C. Like I said, it's a good cake eaten hot or even cold.

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Nico's agenda

With the last medlars (Eriobotrya japonica), the other week I made an ice cream. the one with condensed milk and cream. It is creamy, good and is prepared without an ice cream maker. Instead of medlars, you can use other fruits you like. For example, I have done with strawberries and coconut.

Ingredients:

  • 400 g of clean medlars or other fruit
  • 170 ml condensed milk already sweetened
  • 200 ml. fresh cream (to be whipped)

Procedure: Whip the cream very firmly. Wash and clean the medlars, removing the kernels, the skin and then whisk. Add the condensed milk to the medlar puree and mix. Finally add the whipped cream and mix gently, trying not to disassemble the mixture too much. Pour the cream obtained into a freezer container with a lid. Close and let solidify in the freezer for at least 4 hours. When you keep it in the freezer for several days, take it out about 10-15 minutes before serving.

Creamy ice cream with raspberries and condensed milk (without ice cream maker)

This ice cream prepared it exactly like the ice cream with strawberries.
Only 3 ingredients. fruit, condensed milk and fresh cream. I did not add Vov, Bourbon or fruit liqueur to the fruit (in this case). it would be an extra help for the ice cream to stay creamy and not icy. Ice cream still remains creamy. Instead of raspberries you can also put the smoothie pulp of apricots, peaches, melons, mangoes, kiwis, bananas. and so on

Ingredients:
400 g of raspberries
170 ml condensed milk already sweetened
200 ml. fresh cream (to be whipped)
raspberries to decorate

Procedure:
Whip the cream very firmly. Wash the raspberries and then whisk. Add the condensed milk to the raspberry puree and mix. Finally add the whipped cream and mix gently from bottom to top, trying not to disassemble the mixture too much. Pour the cream obtained into a freezer container or as I did. in a semi-round plum cake tin. First put it in the mold of the film. Let it solidify in the freezer for at least 4 hours. When you keep it in the freezer for several days, take it out about 10-15 minutes before serving. Garnish with fresh raspberries.


ICE CREAM WITH RASPBERRIES AND CONDENSED MILK

Ice cream with mascarpone and Nutella

Today one summer recipe. last. With the remains of camy cream (mascarpone cream, whipped cream and condensed milk), this summer I prepared a very good ice cream .Just add hazelnut cream to the camy cream and immediately prepare a ice cream tasty, creamy and without ice cream maker.
I plan to do it again, at home we eat ice cream even in winter.

  • 500 g of mascarpone
  • 250 g of fresh cream
  • 170 g of sweetened condensed milk
  • a few drops of vanilla aroma
  • 4-5 tablespoons full of hazelnut cream (I Nutella)

Camy cream , a neutral cream, perfect for stuffing cakes, tarts, cupcakes, tiramisu without eggs or even preparing simple delicious glasses.

Creamy strawberry ice cream with condensed milk (without ice cream maker) / Creamy ice cream with strawberries and condensed milk (without ice cream machine)

To prepare this ice cream it only serves 3 ingredients. fruit . in my case strawberries,condensed milk e whipped cream. It's an ice cream without ice cream maker that does not freeze, very easy to make and really good.
I prepared it almost two months ago, when strawberries were everywhere. Instead of strawberries (now in August they are not easily found), you can put the smoothie pulp of apricots, peaches, melon, mango, kiwi, bananas. etc.
The basic recipe for this ice cream without ice cream (Newfuss vanilla ice cream - from Everyday Food by Martha Stewart) can be found on various blogs. I did not add Vov or Bourbon liqueur (as in the original recipe), which helps the ice cream stay creamy and not icy. Mine is without liquor, but it came just as creamy. Try this ice cream, it's worth it!

  • 400 g of strawberries or other fruit
  • 170 ml condensed milk already sweetened
  • 200 ml. fresh cream (to be whipped)

Coconut and caramel gelato / Coconut and caramel ice cream (burnt sugar sauce)

When I saw the clever ice cream recipe variegated with & # 39amarena, on the blog "The fluffy ladle", I liked it right away. Fast, few ingredients which can be changed according to everyone's tastes and then it doesn't work ice cream machine, just the blender. The result is great, a tasty ice cream e creamy. I changed the recipe my way, added the coconut and changed the taste of the topping.
Here is my version: & # 160 & # 160

  • 400 g of whipped cream (unsweetened) & # 160
  • 1 tube of condensed milk (170 g.) & # 160
  • 7 tablespoons full of dehydrated coconut (turnip)
  • & # 160sweet sauce / topping with caramel, chocolate or other taste q.b. (io Fabbri) & # 160


make layers of coconut compound and topping & # 160

ready to put in the freezer

Frozen yogurt (yogurt gelato) alla fragola e rasponi / Frozen yogurt with strawberries and raspberries

To satisfy the desire of a fresh sweet (not substantial) and succeed to withstand the heat these days, I prepared ice cream yogurt a frozen yogurt , a frozen yogurt-based dessert, pure of American originFrozen yogurt (yogurt ice cream) & # 160è similar to ice cream but with more low fat and taste a little harsher. It's very, very good refreshing and light.
Recipe taken from the Romanian cooking forum, Reteteculinare.ro

  • 200 g of fresh raspberries
  • 200 g of fresh strawberries
  • 250 g of creamy yogurt or Greek yogurt
  • 2 tablespoons honey (more if you like sweeter)
  • 4 tablespoons whipped cream (I added)
  • 1 teaspoon chopped dried mint (I did not put)
  • whipped cream and fruit to decorate

Wash the fruit and mix well. If you want, you can put frozen raspberries and strawberries. I put fresh fruit of excellent quality. Add the yogurt, honey and chopped mint and mix well. Finally add the whipped cream. Put the mixture in a pan and store in the freezer. I put in the pudding shapes. Every half hour, mix the yogurt with a fork to avoid the formation of ice crystals inside. When the mixture is enough ice cream, serve in cups. Decorate with whipped cream and fresh fruit. If you like it too with Savoyard.
Advice:
You can also prepare with the ice cream maker. Put the ingredients in a bowl and mix well. Put everything in the ice cream maker. The frozen yogurt will be ready in about 20 minutes. & # 160It will be creamier.

I participate with this recipe in the summer section of Silvi.

Semifreddo al cocco e cioccolato / Parfeu cu cocos si ciocolata

a summer dessert and not only, fresh and greedy, ideal for lovers of coconut. Recipe taken from the blog In cucina per caso & # 160. In the coming days for a series of personal commitments, I will have little time to be on the PC. For any information & # 160th question, leave me a comment. I will try to answer you as soon as possible. Happy Holidays to all! & # 160 & # 160Good August!

Spoon meringue / Parfeu with meringue

This recipe is one of the many recipes presented at & quotCotto E mangiato & quot, led by Benedetta Parodi.
You can see the video recipe here.
A quick, fresh and delicious recipe. a delicious dessert.



Ingredients:

* 3 egg yolks
* 6-7 tablespoons of sugar
* 600 ml. of fresh cream
* 2 tablespoons Marsala
* 500 g of meringues


Procedure:
Mix the yolks and sugar well (preferably with a whisk) until they become white and frothy, finally add 2 tablespoons of Marsala. Whip the fresh cream and pour it into a bowl, add the beaten egg yolks and mix gently, from bottom to top so as not to disassemble the cream. Finally add the crumbled and mixed meringues. My meringues were pink and yellow. as seen in the photo.
In my opinion, 400 gr. of meringues.
Put the mixture in the freezer for at least 6-8 hours.
You can serve it with melted chocolate or raspberries. I personally served it with the caramel flavored sauce. as well as you can put any favorite dessert / ice cream sauce or fresh fruit.

Parfait al cacao e biscotti / Parfeu cu cacao si biscuiti

By changing the recipe for cocoa ice cream, I prepared this parfait with cookies. It is creamy even without using the ice cream maker.
Try to believe!

Ingredients:
* 400 ml. sweetened whipped cream (Hoplà)
* 4-5 tablespoons sugar
* 2 whole eggs
* 2 yolks
* 6 tablespoons natural water
* 4 tablespoons cocoa
* 1 tablespoon Nutella
* cookies

Put the sugar, water and cocoa in a pan, over low heat, until the sugar melts. Remove from the heat, leave to cool, when it becomes warm add the Nutella, mix well. Beat the eggs and yolks and add them to the cocoa mixture, mix and finally add the whipped cream. Crumble the biscuits into fairly large pieces, place them on the bottom of a plum cake tin (lined with baking paper, cling film or aluminum). The amount of cookies can vary to your liking. Pour the liquid mixture over, put in the freezer. When ready, leave out for about 10-15 minutes before serving. Remove from the form, cut into slices and if you want serve with your favorite sauce (topping for cakes and ice cream) or melted chocolate. I served it with the softened Microwave Nutella and a peanut.


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With this recipe I participate in the collection of Good and fast-Stefania


Modifying the cocoa ice cream recipe, I made this parfait with biscuits.

* 400 ml. sweetened liquid smoothie (Hoplà type)
* 4-5 tablespoons of sugar
* 2 eggs
* 2 yolks
* 6 tablespoons plain water
* 4 tablespoons cocoa
* 1 tablespoon Nutella
* biscuits
.

The sugar, water and cocoa are slowly melted in a saucepan, then left to cool. When warm, put a tablespoon of Nutella, let it cool well. Separately, beat the eggs + the yolks well, then add them over the cocoa and Nutella composition, mix, at the end we put the whipped cream. In a cake form lined with a foil, we put the larger crumbled biscuits. You choose the quantity, how many biscuits you want to put. Pour the liquid ice cream composition over them and put it in the freezer. Before serving, take the perfect out of the freezer about 10-15 minutes before. Remove from the heat, cut into slices and serve.
We can also serve it with melted chocolate, nutella, whipped cream or other sauces (toping) that you like.
If you want, add more cocoa or Nutella. If you add Nutella, add less sugar. because it comes out too sweet or put unsweetened cream.


You can find some ice cream sauce recipes here.


Video: Μελιτζανοκεφτέδες φούρνου. παππούς Τάσος


Comments:

  1. Shaku

    Said in confidence, my opinion is then evident. I found the answer to your question in google.com

  2. Zahir

    It is a pity that I cannot speak now - there is no free time. I will be released - I will definitely express my opinion on this issue.

  3. Grokora

    I doubt that.

  4. Nihal

    Congratulations, wonderful message



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