Today is time for a first course recipe.
It's quick, really savoury and saffron gives that chic touch that's never out of place.
This recipe is for 4 serves:
1 pound pasta ( short and big shape like rigatoni, fusilli, farfalle...)
8 oz. fresh sausage
1 bag saffron powder
1/2 cup fresh milk cream
salt and pepper
1 small onion chopped in tiny pieces
1 glass white dry wine
In a large saucepan fry lightly onion chops with a little oil then broke inside the pan the sausage in grains.
Let it cook and add the wine.
Meanwhile cook pasta "al dente".
When sausage is well cooked add milk cream and low the fire.
Let it simmer for few minutes and then add saffron: mix untill the sauce is evenly yellow.
Add salt and/or pepper if needed.
Drain pasta and pour into the saucepan.
Mix with the sauce on fire for a couple of minutes then serve.
Here we start to feel spring in the air, this dish is a sort of last cooking goodbye to winter and I'm quite happy because, even if I love cold and snow, this year we had too much of both.
I love it because I used to eat it when I was a child, my mum still often prepare it because it's quick, fast and have the smell of something made with love.
8 1/2 oz. all purpose flour
8 1/2 oz. sugar
4 1/2 oz. milk
4 1/2 oz. extra-virgin olive oil ( delicate taste)
1 bag baking powder
2 spoons cocoa powder
Beat eggs with sugar untill smooth, add milk and oil and mix.
Add flour with baking powder and blend in.
Grease a ring- shaped cake pan and pour half of the mixture in it.
Into the half still in the bowl add cocoa and mix untill blended.
Pour gently over the first half and sprinkle with pearl sugar.
Put in preheated oven for about 40 minutes at 345 F°.
Oh now I'm starving to death for it, tomorrow I'll do a ciambellone! ^^
I didn't write for so long but I had a lot to do: it's not only a matter of pregnancy, it's a matter of organization.
Medical check-ups, house revolution to change the guest room in baby room, storms into every baby-related shop to find the right stroller, the right cradle, the right everything.
Today I show you a recipe that's not Italian, it comes from Middle-east and it's common in Arabia as in Turkey as in many other countries around there.
I eat it quite often because a family friend teached me and I find it delicious on toasted bread or with raw vegetables like carrots, celery, tomatoes...
It's really really easy.
For 4 serves you need:
1 can boiled chickpeas
extra-virgin olive oil
paprika or chili
1 garlic clove mashed
chopped parsley to decorate
1 spoon thaini (it's a paste made from sesame seeds, you can find it in ethnic shops)
Whisk all the ingredients untill you have a smooth cream, if it's too thick add a little water and mix well.
Sprinkle with parsley and serve room temperature or cold with toasted bread or raw vegetables.