Ingredients: 10 medium vine tomatoes, ripe but still firm30 gr of Arborio rice pre-cooked for 12 minutes50 gr grated parmesan50 gr grated cheese (you can use cheddar, mozzarella or smoked cheese as you prefer)6/7 medium-sized potatoes (as many as you need to fill your pan)2/3 red onions2 garlic clovesa few basil leavesa few sprigs ofContinueContinue reading “Pomodori al forno ripieni di riso || Rice stuffed baked tomatoes”
Tag Archives: easy recipe
Page #12 – The nectar of the gods
In the last recipe I helped Violetta prepare the piadine and I must admit that it was fun because it was my first time. In fact, in Italy Violetta was used to eat piadine as street food, or to buy them ready, just to be filled, for a quick homemade snack.The act of putting ourContinueContinue reading “Page #12 – The nectar of the gods”
Page #11 – Let me eat the potatoes
Savoury pies are meals spread all over the world and their birth is probably attributed to the use of cooking the dishes in a shell of dough, originally made only with water and flour, to preserve them from the fire, like a sort of oven. At first the shell was therefore very hard and impossibleContinueContinue reading “Page #11 – Let me eat the potatoes”
Torta rustica al salmone, patate e Philadelphia || Smoked salmon, potato and cream cheese quiche
Ingredients For the shortcrust: 350 gr spelt or wholemeal flour140 ml acqua90 ml sunflower oil1 teaspoon of salt For the filling: 2 medium boiled potatoes200 gr of cream cheese1 egg100 gr smocked salmonA sprig of chives2/3 pinches of saltGround white pepper My salmon quiche Method: Put the flour, the oil and a teaspoon of saltContinueContinue reading “Torta rustica al salmone, patate e Philadelphia || Smoked salmon, potato and cream cheese quiche”
Risotto alla zucca e gorgonzola || Butternut squash and blue cheese risotto
Ingredients: For the risotto: 600 gr arborio rice1 medium butternut squash1 chopped brown onion50 gr. butter50 gr. blue cheese (sweet Gorgonzola or creamy blue danish)50 gr. grated parmigiano4 spoons of extra virgin olive oilsaltground white pepper2 l. of vegetable broth (you can prepare it by boiling water with carrot, celery and onion for half anContinueContinue reading “Risotto alla zucca e gorgonzola || Butternut squash and blue cheese risotto”
The Stove Diaries 