Each region makes it his own way.
Every family does it in his own way.
Even my mom did. She wanted to be more "Tuscan" and try the recipes of the region, but I do not appreciated because of the very particular taste. We're talking about chestnut flour, intense, sweetish, who loves her, who hates her. Now that I'm an adult, or who are aged (!) I appreciate the 100% and I tried to go back to a balance of doses that would satisfy me. I made at least a dozen, segnandomi every time corrections until you get to what I propose.
For my taste, the chestnut should not be dry and crisp but dry on the surface, well cracked and morbidino inside. I eliminated the raisins and pine nuts and open the door to Rosemary who, I swear, it gives you a perfume dream.
Then everyone has their own taste, of course, but where you do not compromise on the flour and height.
The best meal in my opinion is that of Mount Amiata (GR), sweet, light-colored and with regard to the height, to me, should not exceed one centimeter.

Ingredients

Use a pan 21 cm

250 g chestnut flour of excellent quality
200 ml milk
200 ml water
1/2 tablespoons sugar
1 tablespoon oil
rosemary pine nuts

1 pinch of salt


Preparation

Sift the chestnut flour with the salt in a large bowl. Pour in the milk and water, stirring with a whisk. Oil a piece of paper towel and wipe it several times in the pan without forgetting the edges.

Pour the mixture and once the oven has reached the temperature, sprinkle with pine nuts and a few leaves of rosemary. Bake for about 30 min at 180 °. I rule with cracks: as soon as they were formed very obvious is ready.

Italian tart with citrus cream recipe

For early spring then a tart soft and fragrant citrus is what it takes, with a slight crust without butter and no eggs (the eggs I used for the cream).

Although it is made ​​with wholemeal flour the pastry remains rather soft and crumbly. What kind of pastry will you say?
This Italian recipe, with some modifications made ​​by me (I reduced the sugar), I found the recipe on a book of Montersino.

Do not expect the usual pastry buttery and very tasty, this is good but to me falls in those recipes a bit 'health-conscious. However, the overall

Zucchini Carbonara : Italian recipe

La Carbonara Zucchini is a variant of the more delicate but equally tasty known Roman recipe pasta carbonara .

The pillow , this Carbonara , replacing the zucchini that make this vegetarian dish quick and easy to prepare when you want to enjoy a tasty but light dough .

Recipe ingredients

400 grams of spaghetti or bucatini
3 eggs
100 grams of grated Parmesan cheese
salt and pepper q.b.
3 tablespoons extra virgin olive oil
3 zucchini
1 clove of garlic

Preparation of recipe

In a large sauté pan with the oil available to the garlic cut into 2 large pieces , add the zucchini cut into slices not too thick , salt and pepper and let simmer until become tender ( but not untrimmed ) by stuffing with the prongs of a fork (if necessary add a little ' of hot water during cooking )
In a large bowl , beat the eggs with salt, pepper and grated parmesan cheese . In the meantime, boil the pasta in salted water , drain when al dente and sauté a minute in a pan with the zucchini .
Add the pasta and zucchini in the bowl with the eggs , mix the dough quickly and serve immediately your Carbonara with zucchini , adding (if you like ), a sprinkling of chopped parsley.

INGREDIENTS

• 1 cup cooked quinoa
• ½ cup shredded cheese + 2 tablespoons of cheese
• 1 egg
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 3 tablespoons of marinara sauce
• ½ teaspoon garlic powder
• 3 teaspoons italian seasoning
• 1 teaspoon crushed red pepper flakes
• Marinara Sauce, for dipping

INSTRUCTIONS

How to Cook the Quinoa

1. Mix ½ cup uncooked and washed quinoa with 1 ¼ cups water and a pinch of salt. Bring to a boil first and then lower heat. Cook the quinoa for about 15 minutes until fluffy. You should get about 1 ½ cups of cooked quinoa (you only need 1 cup for the recipe, so you could always make extra pizza bites or use it another time).
2. Preheat oven to 400 degrees F.
3. Grease a 12 mini muffin tin pan.
4. Mix all of the ingredients together.
5. Put a tablespoon into each muffin tin, packing them in.
6. Bake for 12-15 minutes.
7. Remove from oven and top with remaining 2 tablespoons of cheese. Broil for about 1 minute (please watch them, they burn easily).
8. After broiling, allow to cool on a wire rack for about 15 minutes and then remove from pan.
9. Serve with Marinara Sauce.

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Original Greek Tzatziki Sauce

The tzatziki is definitely one of the best known and most popular recipes of Greek cuisine : it is virtually impossible to go to Greece and do not taste , even by mistake, this sauce.
Thanks to its special taste and versatility , the Greeks used the tzatziki to accompany most dishes , from fish to meat to salads to rice.

Ingredients:

• 1 container (16 ounces) plain lowfat yogurt
• 1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices
• 1/1-2 teaspoons salt
• 1 to 2 garlic cloves, chopped
• 1 Tablespoon chopped fresh mint or dill plus additional sprigs
• 1 Tablespoon extra virgin olive oil
• 1/2 teaspoon red wine vinegar
• 1/4 teaspoon ground black pepper

First wash and grate the cucumber ( with the skin ) very roughly on the chunky side of the grater (1): put it in a strainer contents into a bowl and let drain vegetable water for at least 1 hour ( 2 ) . After the time necessary to squeeze the cucumber with the back of a spoon ( 3).
Meanwhile, finely chop the garlic in a blender or maybe passing it pounding in a mortar to obtain just a garlic cream (4). Put the yogurt in a bowl and mix with the garlic and cucumbers (5).
At this point, pour the oil and vinegar alternately ( 6-7 ) by mixing with a whisk or spoon. Finally add salt and add the chopped dill ( 8-9).

Ingredients

1 Tablespoon of olive oil

1 medium onion

2 cloves of garlic

1 medium zucchini

1 medium Summer(yellow) Squash

1 large potato

1 large tomato

1 teaspoon dried tyme

1 teaspoon fresh rosemary (chopped)

Salt and Pepper to taste

1 cup shredded Italian cheese

______________________________________________________

STEP 1: Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Sauté onions in a skillet with olive oil until softened (roughy 5 minutes) then add the garlic until fragrant (about 1-2 minutes).

STEP 2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables. Slice them into the same shape. I used a mandolin but you could also use a food processor or by hand as well(just try to get them to be as close to the same thickness as possible)

STEP 3: Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper,thyme, and rosemary.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Crusty parmesan-herb zucchini bites : Original Recipe

Ingredients

• 4 medium, fresh zucchini, sliced in half
• 1/2 cup fresh Parmesan cheese, grated
• 1-2 tablespoons fresh rosemary & thyme, minced
• smidge of olive oil
• salt & pepper to taste

Directions

Pre-heat oven to 350F,  lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned. 

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Pistachio muffins with chocolate heart : Original Italian Recipe

Ingredients (for about 6 muffins ) :

125 g of flour
50 sugar
50 ml of oil
1 egg
1 cup of plain yogurt
2 teaspoons baking powder
6 squares of chocolate
50 ml of milk
3 teaspoons of coffee powder
3 teaspoons of pistachio flour
a pinch of salt
a pinch of baking soda

Preparation

Preheat the oven to 180 °. Prepare the muffin tins ( imburrandoli and infarinandoli ) or cups . Put in a bowl the dry ingredients : flour, sugar, baking powder, salt , baking soda . In a bowl , beat with a hand whisk the yogurt , egg , oil and milk. Add the dry mixture into the liquid , and stir with a wooden spoon. Divide the mixture into 2 bowls : a , add the coffee, the other pistachio. Pour into cups a spoonful of pistachio cmposto , positioned in the center of a square of chocolate and cover with a spoonful of the mixture to coffee, filling them about two-thirds . Bake for 20-25 minutes or until puffed and golden and the usual toothpick comes out dry .

Tomato mozzarella burgers recipe : Original recipe

Well, well... what do we call this?  Fusion?  I was making simple burgers for the kids, but what I was actually craving was something more Italian.  I typically have all these things on hand in the fridge because "caprese" ingredients rank up there as some of my favorites.  Nope bacon has nothing to do with it... I just wanted that extra texture and a little smoky flavor in there. :)

Recipe source

I realize that not everyone who is trying to lose weight is a meat eater. There are lots of people out there losing weight who are vegetarians. And I thought it’s about time I showed everyone a really great vegetarian dish. Of course, it’s perfect for anyone dieting period. Meat eaters and vegetarians alike will really enjoy this diet recipe.

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Bacon, pesto, tomato, mozzarella grilled sandwich : Original Recipe

1/3 cup prepared pesto 1 loaf ciabatta bread (about 1 pound), halved crosswise and lengthwise 2 medium tomatoes, sliced thin and salted 8 ounces fresh mozzarella, sliced thin 8 slices thick-cut fried bacon (optional) Heat a large skillet or griddle over medium-low heat. Spread pesto over all 4 bread slices. Top each piece with a portion of tomatoes and cheese; lay optional bacon over bottom slices. Carefully cap each sandwich; place on warm griddle. Weighting sandwiches with a skillet or baking dish large enough to cover the sandwiches and enough weight to press them down (cans work well), cook until bread is crisp and golden and cheese melts, about 5 minutes per side. Halve and serve -

Thanks to http://threemanycooks.com/recipes/meaty-mains/sisters-sandwich/ for the recipe!

Pesto Bruschetta : Original Italian Recipe

Everyone that tries Pesto Bruschetta falls in love with it.  There is no way you can do better than warm bread, pesto sauce, cheese and roasted tomatoes!  This is always a crowd pleaser and the leftovers (if there are any) are just as good the next day for lunch

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Baked Parmesan Tarragon Zucchini Fries : Original recipe

Crunchy on the outside, tender on the inside, these baked zucchini fries make a great snack, appetizer, or side dish.

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RAW ZUCCHINI SPAGHETTI WITH WALNUT PESTO : Italian Recipe

After a long juice cleanse (about 2-3 days) , I would make something raw and eat clean such as the Raw Zucchini Spaghetti with Walnut Pesto. The raw walnut pesto became my favorite sauce for other savory pasta dishes and sandwiches.

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Orange Cream Scones : Easy recipe

Orange Cream Scones

Makes 8-12


Ingredients

1¾ cups all-purpose flour
2¼ teaspoons baking powder
1 tablespoon sugar (increase to ¼ cup for a sweet scone)
½ teaspoons kosher salt
1¼ cups heavy cream
1 orange zest
Optional: 1 egg beaten with a splash of milk

To Make the Scones

Preheat oven to 450 degrees

In a large bowl, sift together dry ingredients.

Add the orange zest.

Make a well in the dry ingredients. Pour in the liquid and combine with a few swift strokes. Try to handle the dough as little as possible.

Put the dough on a lightly floured board. Pat the dough into an 8-inch round and then cut into 8 to 12 wedges, depending on how thick you want them.

Place on an ungreased baking sheet or on a silpat surface. Brush with egg wash, if desired. Sprinkle with a bit of sugar. Try to get as little sugar as possible on the baking sheet as it has a tendency to burn in the oven.

Bake until golden, about 15 minutes.

Serve warm or a room temperature, preferably with a bit of butter and dollop of strawberry rhubarb jam

Recipe Source

INGREDIENTS

• 12 ounces orecchiette pasta (I usually use shell pasta as a substitute)
• 1/2 pound green beans, trimmed and cut into 1-inch pieces
• 1 cup frozen peas
• 1 tablespoon olive oil
• 8 ounces fully cooked Italian-style chicken sausage links, thinly sliced (I use 4 links)
• 1/3 cup pesto
• 1/2 cup grated Parmesan (2 ounces)

DIRECTIONS

• 1
  Cook the pasta according to the package directions, adding the green beans and peas during the last 3 minutes of cooking. Reserve 1 cup of the cooking water; drain the pasta and vegetables and return them to the pot.
• 2
  Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, turning occasionally, until browned, 6 to 8 minutes.
• 3
  Add the sausage, pesto, Parmesan, and 1/2 cup of the reserved cooking water to the pasta and vegetables and toss to combine (add more cooking water if the pasta seems dry).

Recipe source

Peanut Butter Cheese Ball : Original Recipe

INGREDIENTS:

8 ounces cream cheese, at room temperature
1 cup powdered sugar
3/4 cup creamy peanut butter (not all-natural)
3 tablespoons packed brown sugar
3/4 cup milk chocolate chips
3/4 cup peanut butter chips
Graham cracker sticks, teddy grahams, apple slices, Nilla wafers, for dipping

DIRECTIONS:

Beat together the cream cheese, powdered sugar, peanut butter and brown sugar in the bowl of your stand mixer.
Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly to form a ball.
Freeze for 1 hour and 30 minutes or until the cheese ball is firm enough to keep its shape. Place peanut butter and chocolate chips on a plate. Remove the plastic wrap from the ball and roll it into the chocolate and peanut butter chips to completely cover, pressing them into the ball if necessary.
Place the ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, Nilla wafers, or apple slices for dipping or spreading.

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PANCAKES WITH CRISPY PEKING DUCK : Original Chinese delight

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Pesto Grilled Shrimp : Easy recipe

ingredients

• 
  
• 1/2 cup basil, packed
• 1 small clove garlic
• 1 tablespoon pine nuts, toasted
• 2 tablespoons parmigiano reggiano (parmesan), grated
• 2 tablespoons olive oil
• 1 tablespoon lemon juice (~1/4 lemon)
• salt and pepper to taste
• 1 pound shrimp, peeled and deviened

directions

1. Pulse the basil, garlic, pine nuts, parmesan, oil, lemon juice, salt and pepper in a food processor or blender until smooth.
2. Marinate the shrimp in the pesto for at least 20 minutes, up to overnight, in the fridge.
3. Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.

Nutrition Facts: Calories 184, Fat 11g (Saturated 2g, Trans 0),Cholesterol 147mg, Sodium 755mg, Carbs 2g (Fiber 0, Sugars 0),Protein 18g

Recipe Source

Stuffed peppers with black rice : Original Italian recipe

INGREDIENTS

2 medium size peppers , low and wide shape
2 red tomatoes
4 sprigs of parsley
500 ml of vegetable broth
1 shallot
2 tablespoons extra virgin olive oil
160 g rice
salt
Freshly ground black pepper

INFORMATION
2 people
430 kcal per serving
easy fix
Ready in 1 ½ hours
Vegetarian and vegan recipe
light recipe
you can prepare in advance
you can eat outside

PREPARATION
Wash the peppers under running water and cut the caps with a sharp knife , keeping them aside. Remove from the seeds and any filaments. Store them upside down on a cutting board .
Wash the tomatoes , cut them in half and remove seeds . Reduce them into cubes.
Wash the parsley , select the leaves and chop finely with the crescent moon on a cutting board .
Heat the broth .
In a soup pot over low heat , fry the shallots finely chopped half with oil .
Add the tomatoes and allow to season 2 minutes.
Add the rice and toast it a minute.
Add a ladle of hot broth and set the timer according to the minutes of cooking the type of rice you are using (usually 15-18 minutes).
Continue joining the broth as it is absorbed , stirring occasionally , without letting the mixture is too dry , otherwise cuocerebbe bad and uneven.
2 minutes before the end of the cooking time of the rice, add a teaspoon of chopped parsley and season with salt .
Stir constantly and bring to the end of cooking .
Turn off the heat, add a sprinkling of pepper and let stand .
Grease a baking dish large enough to hold all the peppers standing .
Brush the inside of the peppers with a little olive oil , sprinkle with a pinch of salt and fill with rice.
Cover each with its own cover , drizzle with a little olive oil, a sprinkling of pepper and bake for 45 minutes at 180 ° C. Remove the caps in the last 10 minutes of cooking.
Serve warm and garnish with parsley leaves