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CHESTNUT RISOTTO WITH HAM AND CHEESE OMELETTE

for 4 people: 200 gr of rice


200 grams of fresh chestnuts
50 g margarine 50 g gorgonzola

1 / 2 white onion 1 liter of broth
nut
salt, pepper

First all must boil chestnuts, wash the skin and put them in a pan filled with water. Place over heat and simmer for 1 / 2 hour or so, until are soft.
When cooked, let cool.
Meanwhile, prepare the vegetable broth with the nut. I put a quart of water in a pot, warm it in the microwave at full power and begins to boil when you put in 2 dice. Time 2 minutes!

Peel the chestnuts, removing even the cuticle and break into small pieces.
Remember to keep aside some chestnuts whole, for the decoration of dishes.
Melt margarine in a large pot. Add the chopped onions and chestnuts.
Pour a ladle of hot broth and simmer.
Pour the rice into the pot, add the broth from time to time, until completely absorbed.
Stir frequently, do not attack the rice at the bottom of the pan, and add more broth until the rice is soft. It takes about 20 minutes ...
Before turning off the heat, add the Gorgonzola cheese, and stir gently.
If desired, add salt, and sprinkle with freshly ground black pepper.
serving, garnish the dishes with a couple of boiled chestnuts.

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for 4:


6 eggs 4 slices of ham
50 grams of melted cheese, sliced \u200b\u200b3 tablespoons parmesan cheese


parsley salt, pepper
4 tablespoons vegetable oil, for frying Beat the eggs in

a bowl. Add the grated Parmesan cheese, chopped parsley and a pinch of salt and pepper.
Finely slice the cheese melted. It could be, depending on your tastes, Galbanone, smoked cheese, smoked cheese ... To avoid the cheese, because too much fluid hunting!
The important thing is that they are thin slices of cheese.
Heat the vegetable oil in a large skillet.
When it starts to smoke, pour the egg mixture, and turn the pan so that the whole is compact on the bottom.
When the omelette begins to thicken, spread on slices of ham and slices of melted cheese.
Now the fun begins! If the fire is
too strong, lower the flame of the gas, otherwise at this stage we can burn all ...
Using a spoon and a spatula to fry, begin to roll the omelet onto itself, little by little.
Let brown, then continue to roll for another piece.
Continue this, until you have rolled all, as to form a roulade. When
beautiful golden, lift the pancake with the spatula and put it on a plate lined with paper towels.
Serve hot, sliced, with streamlined fomaggio!

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MUSHROOMS IN OIL

1 kg of mushrooms cardoncelli
250 ml wine vinegar White

250 ml water 1 teaspoon salt
extra virgin olive oil, enough

for the dressing: 2 cloves of garlic

a sprig of parsley or

:
a teaspoon of black peppercorns
7 / 8 bay leaves

Wash and dry the mushrooms, then cut into pieces not too large nor too small.
In a deep pan, mix water with vinegar, add salt and bring to a boil.
Cook the pieces of mushrooms for about 7 / 8 minutes and pull away with the paddle with holes. Put
to pour in a colander and cool.
Consider that the mushrooms lose half of their weight, driving their water during boiling.
Remember this when you go to buy them!
However, if you want to prepare a small jar, just to give it a try, keeping the ratio fungi / water / vinegar / salt ...

Meanwhile, sterilize the glass jars, boiling them in water.
I do it in the microwave! Fill in the bottled water, I put them in the oven and "bake" for 2 minutes at full power. When the water boils inside the vessels, shooting them out with the oven mitt, that burn ...
Flush the pots and let them cool upside down.
Remember that in the microwave do not put metal lids to the pots!
Fill glass jars with mushrooms cooked and cold now, alternating layers with parsley and garlic.
Alternatively, you can season with black pepper and bay leaves.
Completely cover the mushrooms with excellent extra virgin olia, filling the jars to the brim, if necessary.
Sometimes it may happen that the oil form of air bubbles inside the vessels. Then ensure that penetrate well through the spaces between the mushrooms, and add more oil if necessary.
The important thing is that mushrooms are completely covered with them!

For a vessel as big as this, I used about 1 / 2 liter oil ...
Seal the jar and store in a cool, dark, not in the fridge!
a common roof in the kitchen will be fine .... Otherwise, for those who have it, the wine cellar.
Mushrooms prepared in this autumn will still keep up to Christmas, when we serve a good accompanying dish of meat.
cardoncelli I prefer mushrooms, because they have a better texture for this recipe, but you can also invaded the mushrooms.
latter have a different taste and different cooking time by 5 minutes only, because the mushrooms are small and soft, and should not be overcooked, or break up.
mushrooms in oil however, are a great side dish, but nobody prevents to taste in a crisp sandwich!

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beef stew with

for 4:

800 grams of lean beef
300 g frozen peas

1 white onion 1 cup dry white wine
5 / 6 tablespoons extra virgin olive oil

cinnamon nutmeg salt
pepper

Cut the beef, (or have it cut by the butcher) in small pieces.
Pour the oil in a pressure cooker, fry the finely chopped onion and arrange the pieces of meat suffer.
Brown on all sides over high heat, then pour the white wine and let evaporate.
Season with a sprinkling of walnut nutmeg, a pinch of salt and black pepper.
Add peas and stir gently with a wooden spoon so as not to break the pieces of meat.
aThis point, I still flavor with a hint of cinnamon, but it is optional ...
But try it, the peas will be more sensitive!
Sprinkle with a couple of ladles of hot water, close the lid, and let go of pressure.
From whistle, lower the heat and simmer for 50 minutes.
Always remember to let the bleed valve before opening the pressure cooker!

prefer to cook the stew in a pressure cooker because while I completed before.
In fact, the stew, normally, should cook over an hour to become tender beautiful ...
And because the flavors and scents are all inside of the pot before the pot and then ... ha ha!

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PENNON PEAS IN SAUCE ONIONS

for 4 people: 250 gr

type of pasta yards (large pens)
1 large white onion
5 / 6 anchovy fillets in oil

50 g butter 4 tablespoons extra virgin olive oil a

parsley salt, pepper
parmesan cheese to flavor

In a pan, melt butter in olive oil.
Add the finely sliced \u200b\u200bonion and anchovy fillets.
Sprinkle with two tablespoons of water hot and season with a pinch of salt.
Add the chopped parsley and simmer for 10 minutes over low heat and with the cover, to the onion. It must be an end to the sauce smooth.
Meanwhile cook the pasta al dente drain it and pour it into the pan with the sauce.
Stir and season with freshly ground black pepper and a generous dose of Parmesan cheese.