RECIPE #3: WHOLE WHEAT APPLE CRUMBLE

For the last day of November I decided to cook something that could bring some winter smell in the air. I love so much crumbles. So I prepared apple crumbles but with some changes: instead of white wheat I used whole wheat, instead of butter I used margarine and instead of white sugar I used the cane one.

This is my apple crumble for two. Suggestion: it tastes better if eaten in front of a fire place listen to some Etta James

 

1 cup of whole wheat

2 table spoon of margarine

2 apples

2 table spoon of brown sugar

cinammon

I cut the apples and put the pieces in a small oven-pan and I mixed them with a little bit of sugar

I mixed the whole wheat with the margarine, cinammon and the sugar and I worked it until it became crumby enough

Then I put it on raw apples and cooked it in the oven for 45 min at 200°

This is the result:

It was so delicious

Smell the cinammon

Simon Debì

RECIPE # 2: ZUCCHINI AND HAM PIE

With this recipe I got two birds with one stone. I had a bunch of zucchini and they were too many just for the risotto, so I cooked all the zucchini together and then I took a part away which I have added to ham cubes in an other pan

Then I have covered a round baking pan with puff pastry. I have added the zucchini and the ham.   

I have also put some mozzarella slices

And then covered all up with parmisan.
As my granny told me: the more parmisan you put the more delicious it gets!

This is the final result after 30 min in the oven.

Smell the pie

Simon Debì

RECIPE # 1: RISOTTO ZUCCHINI-CHEESE

The first recipe of this blog is going to be the first attempt of a feminist preparing a risotto. Risotto is a false friend: it looks so easy but it's hard to make it because it can easily become boiled rice instead of risotto.

Cut the zucchini in irregular pieces and pan-fry them with two table spoon of extra virgin oil
Once the zucchini get kind of gold, add the rice. One tea cup for person. The choice of rice is quite important. You got to find the type for "risotto". Stir the zucchini and the rice. In this phase I also added salt, pepper and some dried mint. Mint and zucchini are perfect together.

While I was doing this I have prepared some broth aside. I didn't have time to prepare the actual one, which by the way is much better, so instead I used some stock-cube. But it was good anyway.

I add the broth little by little: the most important thing makin a risotto is not to add the liquid altogether. I used a normal ladle. So the rule is : a ladle a time.


Ehi wait a second, I wrote zucchini cheese risotto!  Once the risotto is ready, switch off the fire and add the cheese you like (or you have): I put some mozzarella cheese, some blue cheese and some stracchino. And then a lot of parmisan.

The feminist is enjoying her first risotto. And as a first time, it was not bad at all...at least it was not boiled!

Smell the risotto
Simon Debì