No time to update my blog, many things to do, a new bakery course, work, relatives to visit, friends to keep in touch with.
But not too busy to forget a happy halloween to everybody!!!
Surfing the web I saw we are all on the same boat: financial crisis is a global matter and families with low incomes and on a budget are a lot here in Italy and abroad.
So today I want to post a cheap sauce for pasta, so cheap and easy that here is quite famous as "student dish": ingredients don't need to be refrigerated and everyone can afford them.
half a bottle or a can of tomato sauce
basil (even dried one)
garlic (even dried one)
1 can of tuna (with oil if you like or just steamed if you want a light dish)
chili pepper if you like
extra virgin olive oil
Put in a pan two spoons of oil, add garlic and let it fry for a while.
Add tuna, well crushed, mix then add tomato sauce.
Let it boil gently for half an hour then add salt basil and chili as much as you like.
Here you are your sauce, it's perfect with spaghetti, penne, rigatoni, farfalle.
The shape it's the one of salami, it's served sliced like a salami...But it's not a real salami!^^
Today it's time for a chocolate delight, a sweet dessert easy to prepare, you can even involve children, for their joy!
I remember when I was little and I had the occasion to prepare it with my mum, I always had had a lot of fun!
3 onces cocoa powder
1/2 once hazelnuts
3 1/2 onces sugar
2 1/2 onces butter
5 onces biscuits (plain ones)
1 egg + 1 yolk
Bake hazelnuts in the oven untill they're toasted (if they're not still), break them in little pieces.
Put biscuits in a plastic bag for food and crush them with a rollpin or something similar: they must be well broken but not completely pulverized.
Keep off the butter from fridge and let it getting soft.
Put in a bowl the egg and the yolk, mix them with sugar untill you have a smooth cream.
Add cocoa powder and butter and mix again very well.
Add hazelnuts and biscuit, mix untill everything is well amalgamated.
Pour the mixture on a big oven paper sheet, give it the shape of a big salami and put in the fridge for at least 3-4 hours.
Before serving keep off the paper and powder the dessert with icing sugar, then slice it and make your family and guests happy! ;)
This recipe comes from a cooking magazine I book every month: it's pocket, well organized and it's also have menus and shopping list for the whole month.
It's called "Cucina no problem", Mondadori ediction: maybe you can find it abroad, I see on the first pages foreign prices...
For this recipe you need:
a tureen plum cake shape
9 onces ricotta cheese
7 onces robiola cheese (or philadelphia or any similar creamy cheese)
5 spoons of grated parmesan
1 garlic clove
extravirgin olive oil
salt and pepper
Wash and clean courgettes, cut in thin slices, then stirfry them in a pan with oil and the garlic clove for about 3-4 minutes.
Keep off garlic and add salt and pepper.
Open eggs in a bowl, add ricotta cheese, robiola or philadelphia, 5 spoons of grated parmesan, a little grated nutmeg, salt and pepper.
Mix ingredients with a fork untill you have a smooth cream.
Pass butter on the tureen walls, cover bottom with the cream, then add half of the courgettes and another cream layer and finish with courgettes.
Cook putting the tureen in another saucepan with a little water ( it's called "bagnomaria" here in Italy) at medium heat in the owen for about 45 minutes.
Let it getting warm before serving, you can decorate with chopped mint leaves if you like or put ham or bacon between layers.
Light and healthy but tasty!!