Ladies In Corsettsand Stockings

SQUID AND STUFFED POTATOES, BAKED SHRIMP AL

"The dry c 'the patane"

for 4:

8 large squid, cleaned already
4
medium potatoes 8 slices of bread, or stale bread

milk 1 egg
a clove of garlic
parsley 3 tomatoes peeled


parmesan extra virgin olive oil
oil salt, pepper

Combine in a bowl and soaked bread crumbs with a little milk, parsley and garlic.
Season with salt and pepper, and add a good handful of grated parmesan.
I prefer putting the cheese ....
Putting it all together with the egg, and form a dough.
If it is too dry, add a little milk.
If it was too soft, add more bread.
Rinse the cuttlefish, drain and fill with the mixture of bread and egg.
Close the opening with a couple of toothpicks, and place the squid in a baking dish, greased with olive oil.
Cover with potatoes peeled and sliced. Season still
with garlic and parsley chopped, peeled tomatoes into pieces, a little oil, salt and pepper. And one more outlet
parmesan.
Add water to halfway up the pan.
Bake in preheated oven at 220 ° for about an hour.
The last 5 minutes, move the pan under the grill to form the crunchy crust on the potatoes.
Serve hot, with potatoes.

Someone also added capers in this recipe. My mom taught me not to do it, not to spoil the taste of squid ...

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for 4:

1 kg of large prawns (Fresh or frozen)
a clove of garlic, parsley

extra virgin olive oil

lemon juice salt, pepper

Wash and drain the shrimp if they are fresh.
In the case of frozen shrimp, thawed in a bowl containing water and a pinch of salt.
Arrange the shrimp in a baking pan.
Season with a drizzle of extra virgin olive oil, salt, pepper, garlic and parsley, and lemon juice.
Bake at 220 degrees for 30 minutes, until the shrimp do not take a nice red color.
Serve hot.

When the shrimp are still warm, you can easily remove their armor. Serve
already cleaned, seasoned with the sauce cooking.

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OVEN BAKED CHICKEN WITH POTATOES

for 4: 1 whole chicken



a lemon 2 tablespoons extra virgin olive oil to roast aromas
(sage, rosemary, thyme)

8 medium potatoes salt, pepper

Wash the chicken, eliminate any remaining feathers.
In a bowl, with fork, beat the lemon juice with olive oil.
There must be a smooth sauce.
Add a handful of salt, a generous intake of black pepper and spices to roast shredded.
I use a bottle, the aromas containing finely Crushed, I buy at the supermarket.
In this way the flavors are always available, perfectly measured, and mixed together.
With a silicone brush to brush well around the chicken with lemon sauce, and lay in an ovenproof dish.
Preheat oven to warm it up to 220 degrees.
Meanwhile, peel and cut potatoes into cubes.
Arrange the potatoes all around the chicken, and season with salt, pepper and spices.
Bake for about 1 hour, until the chicken skin does not form a crust crisp.
For optimum cooking chicken, check with a fork, the meat comes off bones easily.
really the only way the chicken is cooked Dot!
Serve hot, with potatoes.

And do not even think of throwing away the sauce, was on the bottom of the pan! Since
lemon-based, it is little taste of fat because the amount of oil is minimal, in proportion to the whole chicken.

Basically, the chicken is cooked driving out its fat, but if you have the foresight to NOT add the butter in the sauce, this delicious sauce with lemon, you can flavor the rice ....
Sprinkle with a generous handful of grated parmesan cheese, and serve hot.

first and second course, good, cheap and hearty!

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APPLES BAKED WITH MARMALADE

for 4 people: 4 apples



2 tablespoons sugar 2 tablespoons cherry jam

Peel apples, remove core, slice and arrange in 4 bowls of baked clay.
Sprinkle with granulated sugar, and flakes of black cherry jam.
Bake at 220 degrees for 15 minutes.
Let stand a few minutes and serve warm.

I love baked apples!
In this time of year in particular, with the first cold, are ideal for a complete dinner.
I like apples but not very sweet.
And even as they baked in the rennet, known to be a little sour, they become sweet, I tried to mix them with less sweet jam that is there.
The black cherry jam, of course!

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CHERRY PLUM CAKE "Blues"

ingredients: 325 gr flour 00


200 g butter at room temperature
300 g caster sugar 4 eggs

40 g cocoa
a phial of lemon flavoring

a pinch of salt 6 tablespoons milk 1
packet of baking powder
(these are the doses for a 24 cm diameter cake, I've used the half to bring it into the cake tin!)

Cream the butter until creamy, and add 280 grams of sugar, egg yolks, the lemon flavor, salt.
Mix the flour gradually, alternating with 3 tablespoons of milk.
Add the yeast, and egg whites steadfast.
Divide the dough into two parts, and add one of these cocoa, 3 more tablespoons milk and remaining sugar, stirring well.
Pour the mixture into the mold clear lined with parchment paper, and cover with the mixture dark. Go to a fork
spiral down through the layers of dough.
Cook at the bottom of the oven, preheated to 180 degrees for 45 minutes.
Serve a slice of plum cake, with a cup of hot, fragrant tea ...

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RAPE AND BEANS

"Fasulo and rape"

for 4 people: 1 kg rape


extra virgin olive oil lemon

150 grams of dried beans
100 g
bacon 2 tomatoes
celery
sage, bay leaves salt


I come from, is often associated with the cooked vegetables and pulses. For example
puree of dried fava beans and chicory ... or, like tonight at dinner, turnips to beans ..... First of rape
using the tops and leaves, torn by hand from the stalk, as explained HERE. They wash well for
and boil them in boiling salted water, then drained and slightly you put in the pot, seasoned with extra virgin olive oil, and lemon juice.
Separately cook the beans .
Remember to put the beans to soak in fresh water, the night before!
I use the "beans".
cooks them in water with a pinch of salt, and them flavored with bacon, tomatoes, celery, bay leaf and sage.
When the beans are cooked, add to turnips in the pot, and accompany with toasted bread and toasted.
Good, fragrant, hot and substantial!

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limoncello cream

ingredients:


5 lemons 250 ml of alcohol
1 / 2 cups milk 500 gr sugar


Soak the rind of 5 lemons, untreated, in 250 grams of alcohol for 6 days.
After that time, boil 1 / 2 liter of milk with 500 grams of sugar, 3 times the same day. Just salt to a boil, turn off the heat and let cool.
After the third time, filter the alcohol and mix it with milk and sugar syrup.
should be a creamy liquor ....

Bottle. Shake the bottle before serving.
do not need to keep in the fridge, it sometimes ends up now ...!!

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TYROLESE GNOCCHI WITH CREAM AND BACON

(also known as Spätzle, recipe Trentino)

for 4:

For the dough: 200 gr
.

flour 3 eggs 3 tablespoons milk
250 gr.
of spinach and chopped 1 tablespoon extra-virgin olive oil salt


For the sauce: 100 gr
. speck in a single slice

1 small onion 2 tablespoons grated smoked ricotta
3 tablespoons butter cream

salt, pepper

spatzle Prepare: Put in a bowl the flour, eggs, spinach, well drained, milk and salt.
Work the mixture vigorously until dough is very soft.
Boil a large pot with salted water. Pull down the spatzle
water through a potato masher.
(If no tool to pour the mixture into the water with a teaspoon).

Drain the spatzle with a skimmer just come to the surface, pour in water Cold and cool them.
Drain again and lay them in a pan brushed with oil so they do not stick together.


Keep a little cooking water that can be used for seasoning. Prepare the dressing:
cut into strips bacon.
Clean the onions, wash and chop finely, place in a saucepan with the butter and cook it without letting it brown.
join the strips of bacon and just warmed up.
Season with salt and pepper. Finally, add the spatzle
and cream, mixing and heat them with a wooden spoon.
Add a few tablespoons of cooking water if necessary spatzle. Pour
in serving dish and serve immediately, accompanied with the grated cheese.

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My land, Puglia is a land full of olive groves, which are lost sight of an eye from the Salento Murge, from the table to the Gulf of Taranto ...
The olive tree is one of the most beautiful and oldest trees on Earth.
His twisted trunks, marked by time and weather, remember the faces of older farmers, with their wrinkles, their streets, and many memories to tell the grandchildren.
My land, Puglia, sea-scented, sun-kissed golden wheat, produces the best olives for centuries, which yields extra virgin olive oil of excellent quality.
The olives are part of our tradition from time immemorial, our culture.
often in the countryside, peasants were doing lunch with homemade bread and olives.
Even today, in our homes, the olives are always available.
Cooked or raw, are always on our table!
I'm lucky to live in an area where the production of olives and oil, is very profitable.
This is the time of harvest. My neighbor took me to the delicious black olives, sweet, to keep or to cook ....

IN OLIVE POT

1 kg of black olives, untreated
80 gr
of salt 2 cloves of garlic parsley

the tip of a hot pepper
1 cup extra virgin olive oil
a glass of white wine vinegar olive

Wash, dry well and make a small cut to base of each of them, with a sharp knife.
Put the olives in a bowl with fresh water.
Change the water every day, rinse the olives, put new fresh water for three consecutive days.
the fourth day, rinse the olives yet, put them in a bowl and season with the "brine".
Prepare the "brine" mixing the oil with the vinegar, dissolve the salt in (80 grams per kilo of olives!), Perfume with garlic and parsley, add the chilli.
Pour the brine over the olives and cook for about an hour.
Finally Put the olives in glass jars, pour the entire brine, spreading it in the vessels.
Cover the olives with fresh water up to the rim, and close the lid.
well seasoned olives will keep for a couple of months in a cool, dry place.
Once you open the jar, store in refrigerator.

The olives are very good season as a starter, along with homemade bread, or eaten cooked with tomatoes, topping for pasta.

But the olives are not yet covered, and thus without the brine, can also be eaten "raw."
Just wash them, dry them and store them in a bowl of salt until completely covered. Driving out all their water and bitter, and can be enjoyed with homemade bread.

Or you can cook a few minutes, baked or fried in a pan in which it was allowed to warm a tablespoon of olive oil with a pinch of salt.

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black olives fried offal, TO BARESE

"The fried offal"

for 4 people: 500 gr

veal offal (liver, lung, heart ..)
1 onion 1 clove garlic white


extra virgin olive oil 1 / 2 cup dry white wine 250 gr of peeled tomatoes

the tip of a hot pepper

Cut into chunks of veal offal.
If you are easily impressionable, maybe it's better if you do this job from your butcher, at the time of purchase ..
Thinly slice the onion and brown, with whole garlic, 5 tablespoons extra virgin olive oil.
Add the giblets, and cook over high heat for 5 minutes, stirring frequently.
Sprinkle with wine and let evaporate, then add the tomatoes and chilli.
Cook over low heat, without lid, for about 15 minutes.
The sauce should thicken slightly.
At the end of cooking, remove the garlic and chilli.
Serve hot, accompanied with a side of mashed potatoes.

I know it sounds ugly dish, but here in Bari is used to eat the offal, which we call "Coratella" even roast.
They are called "Nghjimerjidde" and pieces of liver, lung and heart, wrapped in the guts of the lamb, fragrant with parsley and bay leaves.
A pinch of salt and pepper to complement the flavor of a traditional dish and old, who is still attractive for tourists, and more!
Often, during the Easter holidays, when consumption is high lamb, these rolls can be enjoyed even on the street offal, cooked over hot coals.
The perfume that spreads through the streets is delightful, for meat lovers, and special dishes.

This recipe, with beef offal, is a variant often cooked at home, throughout the year, which allows you to absorb iron and protein. A plate
cheap, but rich, hearty dinner.

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ROLL 'CHICKEN

for 4:

1 / 2 chicken breast in a single slice

1 zucchini 1 / 2 onion 2 eggs

parmesan cheese

milk curry
50 grams of cooked ham
50 g smoked

extra virgin olive oil 1 cup dry white wine flavoring for roast

salt, pepper

Cut the chicken breasts in a single slice.
The ideal would have it done by the butcher, but with a little patience you can ...
should be a piece of meat large enough and thin. The most important thing is that it is full, to be able to roll!
In a separate pan, sauté chopped onion in a little olive oil.
Add the sliced \u200b\u200bzucchini and cook 10 minutes, until the zucchini is not fading.
Season with salt and pepper and allow to cool.
Beat the eggs in a bowl, add grated parmesan, a dash of milk, a pinch of salt and curry.
Pour the eggs into a pan with a drizzle of olive oil and cook the omelette on both sides.
Tap slice the chicken and lay it over the omelette.
Add a layer of cooked zucchini, then cover with thinly sliced \u200b\u200bsmoked cheese, and slices of ham. Roll up tightly
slice the chicken and tie the roll with kitchen twine or net wrap them with the roast beef. (Also ask your butcher to this confidence, I gave it to me when I ask him!)
Heat 3 tablespoons extra virgin olive oil in a pressure cooker, place the roll chicken and brown over high heat on all sides. It should form the crust.
Sprinkle with white wine and let evaporate.
Add salt, pepper and a pinch of flavor to roasts.
I find them in the supermarket already chopped and mixed in a bottle, but wanting them to use in bulk, it's thyme, marjoram, rosemary ...
Pour a ladle of hot water.
the lid on the pot and send pressure.
Bake rolls for 40 minutes from the whistle.
When cooked, cut the roll into slices and serve with dipping gravy.
Always remember to let the bleed valve on the pressure cooker, before opening the cover!

I roll the stuffed chicken with zucchini, but alternatively, you can also use spinach, boiled and pan-fried with a little butter.
always add some cooked vegetables in the filling, in order to damp the roll.