her: 1 glass of freshly squeezed....squeezed or more like centriguiged carrot juice.
ingredients: one pound of washed carrots
1 juicer
place carrots in juicer - place results in glass. drink.
1 big hunk of stravecchio parmeggiano reggiano cheese. va bene.
him: in a pan melt some butter, add a teaspoon of anchovie paste, and a tabelspoon of hotpappers under oil, crack two eggs on top, serve sprinked with whole sea salt and a few pieces of toasted bread
lunch:
My italian version feijoida, made with things i had in the house
ingredients:
1 cup of bulgar
1/2 bag of frozen chpped spinach
fakejoida:
2 garlic cloves
1 medium red onion
3 cans (or in italy they are tetra packed boxes of barotolli beans
1 tabelspoon of cubed pancetta affumicata dolce
2 filet sized steaks of carne di cavallo
6 plump tomoatoes (in this case I used 6 from a can of peeled cooked tomatoes
parsley - like 2 teaspoons
whole sea salt
a pinch of hot pepper flakes, a pinch of salvia, a pinch of paprika
directions:
slice the carne di cavallo into long strips
fry in a pan for one minute on both sides with some sea salt and very little oil (just a few drops should do it
In a big sauce pan fry the sliced red onion in some water, add the pancetta and garlic
add the tomatoes and mash them up
add one box of beans with their joices, and the other two boxes of beans without their juices (drained and rinsed....we don't want too much gas in there)
add 1 cup of water and all spices
add horse meat
let simmer on medium without a lid while stirring often, adding salt to taste
simmer without lid for about 20 - 30 minutes till almost all water is evaporated.
boil the spinach, drain and place in a separate dish - sprinkle with sea salt
prepare bulgar as directed, let stand to cool and sprinkle with sea salt
serve on a plate 1/3 beans (fakejoida), 1/3 spinach and 1/3 bulgar.
damn yummy
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Grilled veggies:
preheat oven to 200
in a big glass pirex dish, use a brush to brush on soe olive oil
- slice 7 big tomatoes
- slice 2 or 3 big red onions
- slice 7 long green sweet peppers
Place the veggies in a row (don't mix them) in the pirex dish, place in oven and roast about 5 minutes stirring often . Cover with aluminum foil only if they start to burn.
sprinkle with sea salt.
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Potatoe, tuna cannelini beans and roasted vegetable salad.
eaten cold it is perfect to bring as a work lunch
clean and cube 3 large potatoes, boil in the water that was used for the spinach ( i don't peel the potatoes, the skin has a lot of fibre, just clean them well)
1 box (can) of white cannellini beans, drained and rinsed.
1 small can of white tuna packed in water, only partially drained.
mix the cooled potatoes (after they are fully cooked and very soft) with the raw drained beans and tuna, add sea salt, 1/2 parsley and sprinkles to taste of noce moscata, paprika, a few hot pepper flakes, curry powder, salvia etc.
add 1/4 of the cooled roasted tomatoes and 1/4 of the cooled roasted red onion.
add a bit more sea salt to taste, this can be prepared even two days in advance!
serve with raw olive oil if you want, but it isn't necessary
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Rice balls and sugo per pranzo pasta and a rice dish all made from the same stuff.
Start by frying up 3 tabelspoons of cubed pancetta affumicata dolce in a bit of oil
when the bacon is getting crispy add 2/3rd of a can of peeled tomatoes (this is equal in portion to about one small mommy jar of sauce for two)
let simmer on medium for about 6 or 7 minutes
add sea salt to taste and 1/4 of the roasted red onions.
____________for the made in advance lunch pasta.....__________
WHILE the sauce is still warm, take a tupperware container and place 1/4 of the sauce in the container
add 1/4 package of stracchino cheese, about 1/4 cup, two tabelsppons of chopped rucola, a tea spoon of hot pepper rings packed in oil, a teaspoon of anchovie paste and 1/2 raw egg (after the mixture is cooled)
plus stir in 1/4 cup of freshly grated stravecchio parmggiano reggiano cheese
sea salt to taste
Place in fridge or freezer and serve with al dente pasta when you are ready to eat it.
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Rice dish plus rice balls
Cook 1 cup of basmati rice (1 cup rice to 1 cup water) cook for about 10 minutes, lid on on med low)
- when ready and cooled and fluffy add rest of sauce mix, other half of beaten egg, 1/2 cup of grated stravecchio parm-reg. cheese, sea salt to taste 1/2 package of stracchino cheese.
mix it all up.
TAKE a tupperware container and put two ladels of thsi stuff in tupperware....cause it is already yummy like this.
with the rest of it, form balls, pass the balls in a mixute of one egg plus a bit of milk, then in breadcrumbs seasoned with a bit of salt and
fry in olive oil OR freeze till you are ready to defront and fry.
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what else....
oh ya the rest of the roasted vegetables can be eaten for lunch even cold, and for some reason are yummier if left separated.
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