Introduction Mamma Bianca was born 50 km from the city of Rome in the middle of the mountains in a small middle edge village named Bocchignano where the tradition of the Middle Ages is still visible and appreciated, both in its history and culinary, and from those tradition and culture that Mamma Bianca still cooks local farm recipes with natural and simple ingredients coming from nature, This book is Free for you to let you know some of my farmer recipes, Buon Appetito Ciao Mamma Bianca
Here 2 different Antipasti Starter In the book Mamma Bianca Farmer Delicious Recipes You can find 15 different starter easy and fast to make with a very nice presentation ROLLS MOZZARELLA IN ROCKET SALAD Time 15 minutes 100 g Bacon 2 packs of Mozzarella 250 g of rocket Balsamic vinegar of Modena Oil Salt Pepper Bunks rolls can be served as second appetizing and as a fancy appetizer. Realizing them is really very simple, in less than half an hour you can manage them and serve them hot. You will not need to be great chefs, we will help you to make no mistake. As a wrap of these rolls we used bacon, but we will not disclose what their heart is doing. Find out with us, read immediately how to make bunny rolls! We strongly advise you to prepare several rolls, we are sure they will steal it,,,,,
Time 10 minutes 1 pack of Light Cheese 4 medium large zucchini Extra virgin olive oil Salt Pepper in grains Some rocket leaves ZUCCHINI ROLLS To prepare the rolls, take the zucchini, wash them and dry them, then with the help of an almond, cut them into thin slices. Heat a grate and cook the slice of zucchini for 5 minutes slice per side. Then, at the end of the cooking, let it cool (if you prefer, you may also opt for baking in the oven, but the pan is not recommended). In a bowl, work the Light Cheese with extra virgin olive oil, salt and pepper until it has reached a very creamy consistency. Take the zucchini and stuff them with a little light cheese cream, then add a rocket and rolled up leaf (or roll it up) so that it fills the stuffing well. Stop using a dough and serve your zucchini rolls by bringing them to the table as a delicious starter. Energy kcal 119 Proteins g 9.45 Lipid g 8.07 Available carbohydrates g 2.16
2 different Pasta recipes In the book Mamma Bianca Farmer Delicious Recipes You can find 15 different pasta s recipes with many different ingredients Time 30 minutes 320 g of linguine-like pasta 250 g goat cheese 1 bacon of basil 2 cloves of garlic 40 g of pine nuts 250 g of cherry tomatoes Extra virgin olive oil Salt and pepper Fennel seeds PASTA AL PESTO Pesto is a seasoning that, as the word says, "pesto" in a mortar the ingredients with a pestle. The peculiarity of this type of sauce is that they get cold: insert the ingredients into the mortar, and with delicacy you begin to pestle them until they are reduced to cream, while maintaining the properties unaltered. The most famous sauce made with this method is undoubtedly pesto in Genoa, a basil sauce that has different connotations depending on the area of Liguria where it is produced.
Genoese pesto can then be enriched by the presence of potatoes and green beans, which contribute to giving substance to the dish; Pine nuts can be replaced with nuts and garlic can be omitted. These are all variants that over time have modified and supplemented the original preparation. Time 10 minutes TAGLIATELLE HAM AND SOUR CREAM 400 g of straw and hay noodles 100 g of cooked ham Slice sweet cheese 80 g of Butter 200 g of liquid cream 100 g of grated cheese Nutmeg q.b. Salt Making this dish will only take 10 minutes. A possible result thanks to the short cooking time of the pasta and the fact that the dressing must be on fire for less than 5 minutes. To make this fun yellow and green pasta, a pink and white gravy, based on kitchen cream and strips of cooked ham. This will give you an intense and distinctive taste to your first one. Do you already imagine it? So amuse your friends and kids * with a tasty, fun dinner, ready in no time.
2 different Rice recipes In the book Mamma Bianca Farmer Delicious Recipes You can find 15 different rice recipes with different ingredients Time 40 minutes 350 g of rice 500 g of spinach 100 g of cheese 1 l abundant vegetable broth 30 g of Butter 1 tablespoon of extra virgin olive oil 1/2 glass of white wine 1 small onion Salt and pepper. 200 g of Mozzarella RISOTTO SPINACH To make spinach risotto you only need to use spinach leaves. After removing the stems rinse the leaves several times. So let them drift for good. At this point, sliced the previously sliced and washed onion. At the end of the operation, warm the oil and half of the Butter in a saucepan.
Once the oil and butter are hot, combine the onion and let it sour in a very sweet fire for about ten minutes, making sure it does not take on the color (in this case dab it with a spoon of broth).when the onion is dry, join the rice. So raise the flame and, stirring constantly, let it toast in the onion bottom for a few minutes. When it has become shiny, melt it with the wine and immediately with a ladle of hot broth. Stir the preparation continuously and continue cooking by combining the hot broth at a time. After about 10 minutes, also join the spinach leaves. Keep going for a few more minutes. At this point, add the into Sliced Slices. So mix the dish well. RISOTTO ANCHOVIES AND NUTS Time 25 minutes 400 rice ½ white onion 100 g of butter in Santa Lucia 10 fillets of anchovies in oil 1 carrot ½ onion 1 celery coast A spoon of hazelnut grain (not too fine) Prepare the vegetable broth and keep it warm for risotto. Finely chop the onion, melt the Santa Lucia butter in a non-stick pan with high edges and pour the onion, let it golden. Add the rice and make it shine in a lively fire for about three minutes. Add the vegetable broth to the rice until it has covered all the grains and cook for another 10 minutes. In the meantime, in a pan, melt the anchovy fillets in a butter nut. As soon as the rice is
cooked and still to the tooth turn off the fire and add the anchovies loose. Apply and add the hazelnut grain to the risotto surface. Here 2 different main course In the book Mamma Bianca Farmer Delicious Recipes You can find 15 different secondi piatti with different meat 3 COLORS TURKEY ROULE Time 60 minutes 2 thin and wide slices of turkeys 1 conf. Of mozzarella 100g of boiled spinach 2 peppers
1 dl of white wine Salt and pepper Butter Place the meat, salt, pepper and coated with spinach. Add mozzarella Classic Slices and Peppers. Rolled and tied with rope. Roll in a pan with butter and wine, cook for 45 minutes. about. Cut into slices, placing on the plate and covering with the baking liquid. Time 50 minutes 400g of yellow pasta potatoes 100g flour 2 eggs 100g broccoli 150g of Mascarpone Santa Lucia 2 unpasteurized pork sausages A glass of Prosecco 2 cloves of garlic 100ml liquid cream 40g of toasted sesame seeds nutmeg Black ground black pepper POTATOES ROLLË Here's how to make the roll of potatoes: wash well the potatoes and put them boiling in slightly salty water. In another pot, boil the water, add salt and add the broccoli.
Meanwhile, fry oil and garlic in a large frying pan. When the latter is gilded, remove it and add the sausage meat. Let it brown to medium heat and reduce it to lots of pieces with a wooden ladle. Sprinkle with prosecco and let it cook slowly, meanwhile, drain and dry the broccoli, then fry them in the pan and cook for 10 minutes. Add Mascarpone Santa Lucia after leaving it out of the fridge for 15 minutes and adjust salt. When the skin begins to detach and their consistency becomes soft, drain the potatoes and cool them. Then pour the potatoes into a large bowl, add flour, eggs, nutmeg, salt, pepper and a little liquid cream. Mix well with a spoon until a dense and compact mixture is added (you can add liquid cream or flour depending on the correction to be made to the compound consistency). Here 2 different salads In the book Mamma Bianca Farmer Delicious Recipes You can find 15 different salads to make fast beside your head meal Time 15 minutes 3 fennel peaks 1 Mozzarella 2 cloves of garlic 4 stalks of stale bread 4 tablespoons of extra virgin olive oil 1 tablespoon vinegar Salt and pepper WILD FENNEL SALAD
In order to prepare the fennel salad, you must first wash, rip and reduce the fennel peaks to julienne, then take the Mozzarella and cut it into cubes. Then, dedicate yourself to the bread croutons. Take the croutons and rub them with previously garlic cloves. Cut the cloves into the croutons until they are consumed altogether. At the end of the operation place the bread croutons on the bottom of a capable salad bowl. At this point, pour on us, little by little and slowly, extra virgin olive oil and vinegar. Once you have poured both extra virgin olive oil and vinegar, absorb it all. So join us with julienne of fennel. Finally season with salt and pepper. Finish your salad by sprinkling it with cheese cubes. Let it tast and serve. CAPONATA AUBERGINES Time 40 minutes 2 Eggplant 400 g potatoes 1 onion 1 tablespoon of pine nuts Basil Oregano 1 tablespoon curry Salt and Pepper To Taste Olive Oil 550 g of emmental cheese
To make the Eggplant caponata, first wash, peel and cut eggplants and potatoes. In a non-stick frying pan, fry the onion cut with a fine oil, add the vegetables and let it brown for a few minutes. Combine pine nuts, oregano and curry loose in a glass of water: when the water has dried, add the other, little at a time until the vegetables are cooked. Add salt and pepper and add the basil. Accompany your eggplant caponata with slices of emmental grilled: cut the emmental slices not too thin and put it to melt on both sides for a few minutes on a plate. Here 2 different desserts In the book Mamma Bianca Farmer Delicious Dessert You can find 15 different desserts with natural products Easy, fast with a beautiful presentation Bread with Figs and Almonds Ingredients 240 g of gluten-free flour mix (or 80 g of rice flour - 60 g of buckwheat flour - 50 g of starch - 50 g of maize - 1 yeast pouch) 1/2 teaspoon of bicarbonate 1/2 teaspoon of salt 50 g of cane sugar 20 g of oil 1 jar of yogurt (soy for intolerant or vegetarian) 160 g of figs Execution of Recipe Preparation 10 Minutes Portions 6 Cooking Time 50 Minutes
100 g of very mature bananas water Waiting Time 5 Minutes Preparation Crush bananas and pieces of figs in a bowl with a fork. In a large bowl, mix flours and starches, sifting together with yeast and baking soda. Then add the sugar and the pinch of salt. Then add the bananas and figs previously smoothed and then all the other damp ingredients. Adjust with water in case the compound is too compact. Remember not to make it - on the contrary - too moist (it must look like a bread in a cassette) Prepare a plum-cake molding with baking paper poured into the compound and cover the surface with the remaining figs, cut to washers: if the fruits are organic use them with all the peel. Once the decoration has been completed, sprinkle with a little sugar cane and cook in a preheated oven at 180 for about 50 minutes Cappuccino Cake Ingredients FOR THE BABY Sponge cake Pastry cream 200 ml of cream to be fitted Espresso FOR THE BATH 200 ml of water 3 tablespoons of sugar 2 cups of espresso coffee TO DECORATE Unsweetened cocoa powder Execution of Recipe Preparation 20 Minutes Portions 8 Cooking Time 40 Minutes Waiting Time 10 Minutes Preparation
Begin preparing the custard cream, which will be the filling and decoration of your cappuccino cake. Once the cream is cooled, add the whipped cream and espresso. Prepare the base, following the sponge's recipe. Once cooled, cut it into 2 disks of about 2 / 2.5 cm. Prepare the bath with water, sugar and coffee and wet with a spoon one of the two disks. With the help of a sack a few, stuff the cake with about 2/3 of the cream. Place the second layer of wet sponge on the surface. Cover the cappuccino cake with the remaining cream and the top formed waves: with the help of the knife, crush the cream strip from the Here 2 different desserts in the glass In the book Mamma Bianca Farmer Delicious Dessert You can find 30 different ideas in how to prepare easy, fast and delicious. Sorbet of Peaches with Wine Easy 40 Minutes 4 Persons 230 Calories Ingredients 600 grams of white peach 100 grams of sugar cane 80 grams of semolina sugar 40 milliliters of passed wine Preparation 1) Melt the cane sugar (serving to taste) and the semolina (which makes it possible to obtain a mixture not too dark) with 120 ml of water and then cool the syrup.
2) Peel the peaches except one (a few shreds of peel will give color to the sorbet), dull and mixed. Then join the red wine and the sugar syrup. Sorbing peaches with wine 4) Serve the sorbet of peaches with wine poured into cups or tall glasses. If you like, add a colorful cane and decorate it with fishing chunks. Sweet Pistachio Cream Easy 10 Minutes 10 00 Calories Ingredients 150 g of natural pistachios 350 ml of milk 3 yolks 75 g of flour 1 vanillin sachet 100 g of sugar 125 g of Butter Preparation For preparing pistachio pasta, put all the ingredients in a large bowl: private pistachios of peel, milk, yolks, flour, vanilla, sugar and softened Butter Butterfly. Blend everything at medium speed until a creamy and no lumps consistency is obtained. Now use the pistachio paste as you like: - stuff your sweets; - Fill in single-time or shredded shorts, put them in the freezer for 2 hours then serve them by decorating them with raspberry sauce, meringue grain.
Hope you like this recipes, See also others book of Mamma Bianca Click HERE to see the Mamma Bianca website Do you need any advise or you have some questions, you can contact us any time, Marengoads@gmai.com We will answer all the questions, Thanks a lot and eat well,
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