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Crespelle alla fiorentina

Crepes Florentine

Ingredients for 4 people


Ricotta 3 eggs 200 gr.
spinach 400 gr.
Flour 120 gr.

Milk 1 cup Butter 50 gr.
Bechamel sauce 1 / 2 liter

Tomato sauce 3 tablespoons Parmesan cheese Salt and pepper to taste

Nutmeg

procedure

Preparation of 8 pancakes:
mix 2 eggs with the flour, milk, melted butter and a pinch of salt.
Rest the batter for about 1 hour.
Grease a nonstick frying pan with a diameter of about 20 cm pour 2 tablespoons batter for each pancake and cook on both sides.


Preparing the filling:
chop the spinach, add egg, Parmesan cheese, nutmeg to taste, salt and pepper.


Prepare crepes: Combine
the dough and roll the omelette. Arrange in a baking dish lined rectangular pan. Cover with the sauce, sprinkle generously with Parmesan and staining of tomato sauce.
gratin in the oven at 150 ° C for about 15 minutes.
Serve hot.

E 'can sbizzarirsi with various fillings, such as asparagus ...

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Carciofi Ritti

Artichokes Ritti

Ingredients for 4 people

8 artichokes

breadcrumbs and grated cheese chopped parsley


garlic salt pepper
oil

procedure

Clean the artichokes, cut the stem very high to make them stand up in the pan.
In a bowl stir bene il pane grattugiato con il formaggio grattugiato il prezzemolo e l’aglio tritati. Aggiungete il sale e il pepe e finite di mescolare.
Aprite al centro con le manu i carciofi e riempite con questo impasto. Poneteli ben stretti in un tegame mettete nel tegame acqua quasi fino a metà dei carciofi. Cuocete per almeno mezz’ora. Mettete un filo d'olio all'interno a fine cottura.

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I Necci

Necci

Ingredienti
x 6 persone

400 gr di farina dolce di castagne
un cucchiaio di zucchero
sale
foglie di castagno

Proceedings

Put the flour in a bowl with the sweet sugar and a pinch of salt. Pour cold water and make a smooth and rather thick batter.

Meanwhile you put on the fire of the appropriate texts of sandstone, round, about 15 cm in diameter.

When I put hot on a text of a large chestnut leaf, on it, pour a ladle of batter, put on another leaf and another hot text. Continue stacking so many texts.

Let cool and then started to remove the necci that will be cooked to perfection. You can taste the natural, or with ricotta and sugar to create a great dessert, or with cheese or sausage become a great appetizer.

It 's a dish, with some variations, the Tuscan Apennines, from the Mugello Val di Bisenzio, Pistoiese the hill to the Garfagnana and the Casentino.

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La panzanella

Panzanella

Ingredients for 4 people

stale bread (1 hg and 1 / 2 per capita)
1 cucumber 1 pepper

2
celery stalks 1 carrot 2 onions


2 boiled eggs 4 anchovy fillets

2 ripe tomatoes olive oil salt and pepper

procedure

Take stale bread, considering 1 pound and 1 / 2 each.

Cut into slices and place in cold water for half an hour. Meanwhile prepare, sliced \u200b\u200band diced, 1 cucumber, 1 pepper, 2 stalks of celery, 1 carrot, 2 onions, 2 eggs, 4 anchovy fillets chopped (these amounts are just for 4 people).

Bring up the bread from the water, wring well with hands. Join us all the vegetables. Separately, whisk in a cup virgin olive oil (another crucial ingredient!) At a rate of 2 tablespoons each, with vinegar, salt and pepper.

Season the salad, mix it repeatedly with wooden cutlery and, Now, add in sliced \u200b\u200b2 ripe tomatoes, one bunch of basil and a mint, the leaves have broken coarsely with hands.

prepare it at least 1 hour before and keep it cool until the time of sending it to the table.

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Il cavolo strascicato

Cabbage trailed

Ingredients Serves 4:

medium cauliflower 1 ½ cup olive oil 2 cloves garlic

3 tablespoons
flour tomato sauce to taste stale bread

procedure

Make small cuts to the ball del cavolo ben lavato, ed infarinarli. In una taglia versare l'olio con gli spicchi d'aglio leggermente schiacciati, e quando l'olio inizia a soffriggere immergere i pezzi di cavolo infarinati. Salare e pepare girando 2-3 volte il cavolo e non appena ha preso un po' di colore aggiungervi il pomodoro passato. Quando il pomodoro è ritirato servire con pane raffermo.

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Carcerato

Carcerato

Ingredienti
x 4 persone

Pane casalingo raffermo: gr.250
Interiora di vitellone: circa gr. 250
Un po' di zampa, coda, testina
Una cipolla
Una carota
Un gambo di sedano
2 o 3 pomodorini
Pecorino o parmigiano grattato
Olio di oliva
Sale e pepe

Procedimento

Preparate un normale brodo con le carni, gli odori e circa un litro e mezzo d'acqua. Cuocetelo a lungo e filtratelo. Mettete il brodo ben caldo in un tegame di coccio e unite il pane tagliato a fette. Salate, pepate e fate cuocere lentamente, sempre rimestando, in modo da ottenere un pappa omogenea. Alla fine condite con ottimo olio extravergine e cospargete con abbondante formaggio e altro pepe. Potete eventualmente unire il lesso a pezzetti.