INGREDIENTS for 2 people
4 courgettes
1 leek
Marjoram
Oil
Salt
Pepper
30 minutes
Easy
Side dish
Cut the leek in little pieces. Brown it with oil and a little bit of water. In the meantime curt the courgettes and after 10 minutes of leek cooking, add the courgettes. Cooking with a roaming fire for few minutes than for other 10 minutes low heat. At the end of cooking add some marjoram.
For me 2016 was a year full of travels! After NY and Andalusia just told you in other stories, in august me and my husband went to Portugal. In particular we went to Lisbon, Coimbra, Sintra, Cascais and Algarve.
I've just been in Lisbon in 2000 with my parents: it's changed a lot! In few years it has been transformed and became a modern city. Always wonderful, rich of monuments, street and fantastic landscapes first of all because of sunny days we had in our 10 days holiday.
Coimbra is a little but precious town: there is the oldest european University. In Sintra there is a beautiful castle where royal family went for holidays. It's perfectly preserved!
Cascais is a little town on the sea where Lisbonian people went for their weekend holidays.
But first of all you must visit Algarve: a beautiful sea, red rocks and gold sand. A unique landscape! And food? Unfortunately food disappoints me a little. During my first visit 15 years ago, I remembered a fantastic salted codfish (one of my favourite plate), a food not so various, but tasty and well-finished. Now, I found, particularly in Lisbon, a low quality food instead of 15 years ago and I havent't find a good restaurant to eat a good salted codfish. But a visit in Lisbon is necessary to taste the fantastic Pasteis de Belèm: little sweets made with puff pastry, crème patissière and cinnamon. Delicious!
In Algarve the main plate is "asado", that it's grilled meat: they are very good in it!
Surely Portugal is a great country and portugues people are very welcoming. If you want to learn more contact me at: info@cooked4u.it. See you soon!!
INGREDIENTS for 2 people
1 eggplant
200 gr tomato sauce
1 mozzarella
Salt
Pepper
Basil
Olive oil
10 minutes + 30 minutes into the oven
Easy
Starter
Cut the eggplant on the short side. If necessary (many seeds) put it in salt fro 30-60 minutes. Put the slices on the baking sheet with few oil, put on every slice tomato sauce, salt, pepper, basil and olive oil. Cooking in oven for 20-25 minutes at 190°C (374°F). Verify cooking with a knife. Take off the oven, put the mozzarella on every slice and then put again into the oven for about 5 minutes. Decorate with some basil leaves.
INGREDIENTS for 2 people
1 courgette
1 mozzarella
Bread crumbs
Parsley
Salt
Pepper
Oil
Marjoram
30 minutes+10 minutes
Easy
Starter
Cut the courgette in the long side. Put the slices on a baking tin. In the meantipe mix the bread crumbs with oil, salt, pepper, marjoram and parsley (or you can use your favourite flavours). Put some oil on the courgette's slides and cover with the bread crumbs mix on one or both side of the slice. Put into the oven at 180°C (356°F) for about 20-25 minutes.
Take off the ove and put mozzarella on every slice. Make rolls, block with a toothpick and put again into the oven for about 5-10 minutes; use airy program for the oven for browning the courgettes and melting mozzarella.
INGREDIENTS for 2 people
150 gr linguine pasta
Celery
1 carrots
1 little onion
150 gr of rabbit chest
Oil
Salt
Pepper
White wine
1 hour
Easy
First course
Cut celery, carrot, and onion and brown them with oil. After 10 minutes take half and blend. Add the cream to the ragout. Cut the chest rabbit in little pieces and add it in the ragout. Add salt, pepper an wine and after few minutes cover it and cook for about 40 minutes. Boil the pasta and add it into the ragout. Serve with oil.
INGREDIENTS for about 30 bignè
110 gr of water
35 gr butter
75 gr flour
2 eggs
1 gr salt
A pinch of sugar
30 minuts
Medium
Sweet/Finger food
Mix in a small pot water, butter, salt and sugar. Take to boiling point and take off fire. Add flour, mix and put again on fire (the mix ha sto reach the inside temperature of 90°C). Take off the fire and when is cold add eggs, one at a time.
Put the mix in a sac a poche and create the bigné on a baking pan. Put into oven at 190°C for 10 minutes, then 180°C for other 20 minutes with the door oven a little bit opened. You can use bigne both for sweet or salted filling.
