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EZy cooking & more by Elvira Zilli: August 2014
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Friday, August 1, 2014. Vegetables in a tray. Vegetables in a Tray. A courgette, an aubergine, an onion, a ripe tomato…then some thyme and basil. Rub the herbs in your hands. Inhale. Let the aroma inspire you. Let go to an unreflective desire and create. Slice, trickle a thin stream of good olive oil, season to taste. Se your rubbed-herbed flavored hands like two big spoons. Line them in a tray, nice and neat. Seven, eight, lay them straight. Make good food. Eat good food. It always works well this way.
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EZy cooking & more by Elvira Zilli: Recipes
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Apple Cake - Torta di Mele. Chocolate, Banana Bread (Cake). Granola with Quinoa and Roasted Pineapple. Homemade Pectin and Strawberry Jam. Pistachio and Sesame Seed Cookies. Caramelized Onions, Whipped Codfish, Parmatier with Lemon and Thyme, topped with Radish Sprouts. Crunchy Bites of Parmigiano Reggiano and Pear. Melon and Prosciutto Gazpacho. Roman Artichokes Jewish-Style (Carciofo alla Giudia). Pasta, Rice and Main Dishes. Baked Spaghetii and Meatballs. Buckwheat Gnocchi with Pumpkin and Leek Sauce.
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EZy cooking & more by Elvira Zilli: April 2015
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Friday, April 10, 2015. The risottare method for a puttanesca pasta. The trick you need to know to make a Puttanesca pasta taste great is the same trick you need to know to make almost every pasta taste great. The method is called. Which comes from risotto. Cook the pasta as you would a risotto. The pot of water is boiling. The puttanesca sauce is almost ready. Butta la pasta (throw the pasta in the pot). Half the time required. Set your timer to 7. 3 tablespoons extra virgin olive oil. Links to this post.
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EZy cooking & more by Elvira Zilli: November 2014
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Tuesday, November 25, 2014. Potato and pumpkin tortelli. POTATO AND PUMPKIN TORTELLI. All the ingredients slowly come together with one that complements the other. It's Tuesday today. I’m at work and it’s time for lunch. There’s nothing else I want more than these potato and pumpkin tortelli with butter and sage. The ones I made that Friday in a tranquil moment of solitude in my kitchen. Potato and Pumpkin Tortelli with Butter and Sage. The amount of each ingredient depends on the portions. Put the mashe...
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pane&burro: luglio 2015
http://pane-burro.blogspot.com/2015_07_01_archive.html
Un aperitivo per augurarvi buona estate. La ricetta la trovate qui. Con l'aggiunta però di un cucchiaino di succo. Da un pezzetto di zenzero. E qualche fettina di lime. Provatelo (ma fate attenzione perché è parecchio forte! È deliziosamente fresco e profumato, con la nota amarognola di questo drink che si sposa magnificamente con quella pungente e fresca dello zenzero, il tutto accompagnato dalla nota acidula ma non predominante del lime. Riempite il bicchiere di ghiaccio. Il succo di zenzero. Insalata ...
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pane&burro: Insalata di orzo "al verde"
http://pane-burro.blogspot.com/2015/07/insalata-di-orzo-al-verde.html
Insalata di orzo "al verde". Oggi vi auguro buon fine settimana con questa insalata estiva di orzo perlato con tante verdurine di stagione e il tocco cremoso dell'avocado. Una ricetta che avevo scritto e fotografato diverso tempo fa per Cucina Naturale. Ma che è attuale più che mai, in questi giorni particolarmente caldi. Tra l'altro è perfetta da portare in spiaggia o in ufficio per un pranzo leggero, fresco, colorato e sano. Ah, e anche buono! Pubblicato da barbaraT @ pane-burro. 24 luglio 2015 11:52.
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EZy cooking & more by Elvira Zilli: July 2015
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Friday, July 24, 2015. Summer in Rome is dead hot! Here’s a different way to put some melon and prosciutto together. It will make you feel good and full and you don’t need to cook over hot flames, which is an optimal solution for everyone these days. Melon and Prosciutto Gazpacho. Adapted from the Italian magazine Sale and Pepe. 3 slices bread, only the crumb. 1 small red onion. 3 tbsp apple vinegar. 1 melon (any variety). 1 cucumber, peeled and seeded. 1 cup of plain yogurt. Extra virgin olive oil.
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pane&burro: COPYRIGHT©
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Tutti i testi, le foto e le illustrazioni pubblicati su questo blog, salvo ove diversamente specificato, sono di proprietà di Barbara Toselli. Se volete pubblicare una mia foto, un mio articolo (o parte di esso) o una mia illustrazione, sul vostro sito o blog, vi prego di chiederne preventivamente l'autorizzazione. Per usi commerciali, pubblicazioni o altri mezzi di distribuzione, vi prego di contattarmi per richiedere la relativa tariffa scrivendo a:. Iscriviti a: Post (Atom). Cucinare è come amare:.
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EZy cooking & more by Elvira Zilli: December 2014
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Wednesday, December 10, 2014. While I was driving to work this morning, the radio was playing, I’m dreaming of a white Christmas. That voice, oh that voice was so warm and engaging! My Christmas mood was switched right on at 7:00 am and I’ve been humming that song all day long, but the climate in Rome is moderate, birds seem to be undecided whether to migrate or not and we still have leaves on trees. There’s a chill out today, enough to have me wear my leather gloves, but snow? Links to this post. The on...
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