Frittata di pasta

Often we have boiled spaghetti, penne, or macaroni and some of them left because we end up not using them in the intended meal and we don't know what to do with them. Among the various possibilities to save them from the trash, there's this omelet pasta.

Minestrone di Verdure

This vegetable soup is a light and healthy dish, suitable to purify the body and regulate the guts, prepared throughout Italy with many variations depending on the region.

The preparation of the minestrone is quite simple but rather long and laborious, because of the cleaning and cutting of the many vegetables that make it up, but it will be worth putting a bit of your time on it, if just for the satisfaction of being able to taste a dish made ​​entirely with fresh vegetables and the ingredients you like the most.

Zucchine Ripiene

An easy recipe and great effect! These zucchini are in fact really nice to be served! It 'a very rich second dish  ... but with an excellent side dish can easily become a main course. The zucchini are deprived of their internal and stuffed with minced meat, can be cooked or backed

Cordon Bleu di Melanzane

Today's dish is a cordon bleu, the famous chicken steak with ham and cheese. There is one beautiful retelling, where instead of using chicken eggplant. This dish is often prepared frying the eggplants, but this is going to be a "light" version backed in the oven instead.

Ossobuco alla Milanese

The osso buco alla Milanese, as the name suggests, is a typical recipe from the city of Milan, Lombardy, very simple to prepare and very tasty, spread throughout Italy, even if the preparation varies from region to region.

Obviously, the key ingredient for the preparation is the osso buco, or shin calf around which, once cut and cooked, the meat is all muscle.

We do not know exactly when the osso buco is entered milanese cuisine, but we know with certainty that in the 700 it was already one of the typical dishes and was considered a gourmet dish.

Ingredients

1 glass of white wine
2 - 3 tablespoons olive oil
1 onion
50g flower
1/2 glass broth
50g butter
4 ossobuco around 350g each
1 clove garlic
1 lemon
1 bunch parsley
pepper
salt

Elaboration

In a large frying pan place the butter and oil, add the finely chopped onion and let it dry on low heat. Meanwhile, prepare the ossobuco  using scissors carve the membrane that surrounds the ossobuco  this will prevent the ossobuco will "curl" during cooking. Cover in flower the four ossobuco on both sides.

When the onion becomes transparent (it will take about 15 minutes), add in a pan and brown the ossobuco well for both sides. Then wet with a glass of white wine. Let evaporate, salt and pepper, then add the broth.

Lasciate cuocere a fuoco lento per almeno un' ora e mezza, coprendo con un coperchio ma lasciando uno sfiato; muovete la padella, facendola ondeggiare, di tanto in tanto per non fare attaccare gli ossibuchi e aggiungete un po' di brodo quando serve. Nel frattempo preparate la famosa gremolada, ovvero un trito di prezzemolo, buccia grattugiata di mezzo limone e uno spicchio d'aglio, che aggiungerete a cinque minuti dalla fine della cottura (8). La tradizione milanese vuole che questo gustoso piatto sia accompagnato con del risotto alla milanese o con della polenta. Ecco fatto... i vostri ossibuchi alla milanese sono pronti! Serviteli ben caldi e con abbondante sugo... buon appetito!

Let it simmer for at least an hour and a half, covering with a lid  but leaving a vent, move the pan, making it sway from time to time. Meanwhile, prepare the famous gremolada, or a mixture of chopped parsley, grated rind of half a lemon and a garlic clove, which will be added five minutes before the end of cooking . The Milanese tradition has it that this tasty dish is accompanied with the Milanese risotto or polenta. That's it ... your ossobucco alla Milanese are ready! Serve hot with plenty of sauce.

Fegato al Rosmarino

The liver is a very much present food in the cuisine of. Among the thousands of recipes that exist, one for all the "liver Venetian style" with onions, this is one of the most simple and light. It's a receipt with  strong flavors I find it is one of those things you either love or hate.

Profiteroles al cioccolato

The profiteroles draws its origins from the Renaissance, Catherine de Medici, upon her marriage to Henry II of France, and later became a queen, she brought with her from her native land (Tuscany) all the recipes for food, one of the its chefs, some Popelini, created in 1540 for the choux pastry (for cream puffs), which became very popular in France (like many other recipes of Italian origin), and with it the profiteroles, the fame of this sweet spread, however, after the seventeenth century, a period in which it developed the true art of pastry.

The term derives from the profiteroles diminutive of the French word profit, (ie profit, gain), and is constituted by a preparation consisting of a series of small puffs which form a single sweet chocolate.
In England the profiteroles is a very popular sweet which is prepared with cream filling, cream or ice cream, covered with hot chocolate, in France is a sweet essential in a wedding feast, where it is presented as a croquembouche, ie a pyramid of cream puffs fillings and caramel.