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Here is a good recipe for a delicious dessert ever:

Ingredients 175 g sugar 175 g butter

melted 250 g flour 00 large eggs 4

50 g chopped walnuts or raisins soaked in cognac
1 apple sliced \u200b\u200b

1 tablespoon ground cinnamon 2 tablespoons pine nuts.
half a bag of baking powder a pinch of salt vanilla




Preparation

Proceed preheating the oven at medium temperature (180 ° or so) and fit with the eggs and sugar until the mixture is frothy. You add the melted butter, flour and yeast and all other ingredients well and then amlgama Versil mixture into loaf pan lined with parchment paper or greased and floured. Bake for about 45 minutes. "
- Sweet Recipes

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Plum Muffin Cake carrots and pine nuts

Ingredients:
00
200 grams of flour 150 g butter 2 eggs


200 carrot 80 g sugar 20 g

pine nuts 1 teaspoon baking powder icing sugar to taste


Preparation: Peel the carrots and
grattuggiatele, put them on parchment paper and let dry in oven at 100 g for half an hour

Beat eggs with sugar and having obtained a smooth mixture, add the butter little by little fuss and finally the flour and baking powder.
Finally add the pine nuts to the mixture and the carrots, mix well.

Grease muffin molds and fill them a little more than half ... bake at 180 degrees in preheated oven for about twenty minutes.

Dust with icing sugar

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Sole

Ingredients 4
sole

2 tomatoes, chopped 1 stalk celery 1 carrot

basil leaves
a small onion

oil white wine salt and pepper




Preparation Chop the celery, carrot and onion and distribute them in a pan brushed with oil, add wine, salt and pepper and a bit of 'water (about 100cc). Bake in preheated oven for about 12 minutes. el meantime, prepare the tomato sauce seasoning basil oil with salt and pepper.
Disttribuite the meat on the pan with the chopped vegetables keeping a little aside. Put the sole in the oven and cook for another 12 minutes. You can bone it and present it ready to eat add the remaining tomato pulp or served on a platter

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Pasta with fresh tomato cream peppers





Ingredients 400g penne 2

peppers cream cheese or
8O gr grain
a small onion white wine

oil salt and pepper Preparation


In a pan cook the onion, chopped peppers cut into strips in olive oil wine white and salt. Cook over low heat adding water if needed, cook.
Put everything into a blender and blend. Put the cream in a pan and add the cream.
Meanwhile, cook the penne, manages school and add to sauce. Add the Parmesan and serve.

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Frittata with ham and peppers




Ingredients

6 eggs 150 grams of cooked ham shoulder diced 2 bell peppers, cut into pieces


oil salt pepper oregano



Preparation
lightly beat eggs and add the ham, salt, pepper and oregano. Meanwhile in a skillet over medium heat do Cook the peppers for about ten minutes. Just add the mixture preprarato will be crisp and cook the frittata for 3 minutes on each side.

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Fried chicken breast with ham and cheese slices






Ingredients 4 slices of chicken breast flour

eggs

bread crumbs 4 slices ham 4 slices

oil for frying salt and pepper



Preparation
Stuff the slices of ham and cheese slices, leaving half empty so as to fold in on itself. In flour and bread dipped in beaten egg with salt and pepper and finally in breadcrumbs. Fry the slices in olive oil not too hot, on both sides.

an alternative to frying you can put the slices on a baking pan covered with baking paper, add some butter and bake in the oven at 180 degrees until they are cooked and golden.

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Tart strawberry and ricotta

Ingredients: For 8 people

a pack of frozen puff pastry ricotta
G 500 G450 G200
Strawberries
granulated sugar 2 eggs
G 90
orange flower water, lemon


flour icing sugar and butter for the mold


PREPARATION

let the dough thaw.
stir the eggs in a bowl with sugar and
Mix in ricotta. Season the mixture with the zest grated

of lemon with a few drops of orange flower water
.
roll out the dough on lightly floured pastry board.
lined it with a tart before greased and floured.
tart filled with cream cheese, bake at 180 °
for 35 min. sliced \u200b\u200bstrawberries.
bake the cake, let it cool, garnish with strawberries
,
sprinkle with powdered sugar and serve ..
good .. sweet by sun

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Penne with shrimp curry eggplant pizzas

Ingredients: penne


crab shrimp G400 G 120

dry white wine 1 onion 1.5
parsley, pepper, salt, olive oil curry


Preparation: cut the onion julienne

fry for 2 minutes at medium heat
with 3 tablespoons oil, add shrimp, crab meat and
curry
cook for 2 minutes, pour the wine cn
add salt and let it evaporate at the end of cooking sprinkle
cn parsley ..
good appetite

by sun .. ..

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Ingredients:

an eggplant ripe cherry tomatoes or
melted cheese (or mozzarella, Galbanino, slices)
salt, pepper, oregano to taste extra virgin olive oil

Preparation

cut the eggplant into medium slices not too thin, add salt and let stand for fifteen minutes, pass under the water and put them on a baking sheet covered with parchment paper.
put a slice on each slice of tomato oregano salt and pepper and place one slice of cheese.

Bake at 190 ° C for about 15 minutes.

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Tagliatelle with zucchini pesto Tagliatelle with artichokes and shrimp

Ingredients :
2 zucchini

4 basil leaves 50 g parmesan cheese
200 gr. tagliatelle with shrimps
200 preferably fresh,
salt, pepper 2 garlic clove

almond oil
Ages


Preparation: Clean the zucchini and
Privatel end. Cut the zucchini into chunks and sauté in a pan with a little oil and a little water if necessary.
Intent put in a blender a clove of garlic, parmesan, basil, zucchini, salt, pepper and extra virgin olive oil and add some almond toast made previously in a non-stick frying pan. Blend all the ingredients and add oil if necessary so that it becomes a cream soft.
In a skillet saute a clove of garlic with olive oil, salt and pepper shrimp shelled for ten minutes. Meanwhile cook the noodles in salted water. Drain and fry everything in the pan. Serve with a
Ciuffettino basil.

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Ingredients
4 / 5 artichokes
a handful of pine nuts

parsley garlic oil


salt and pepper 250 g egg noodles


Preparation Clean the artichokes and cut into slices, boil them in salted water for about fifteen minutes.
Drain and prepare a mixture with parsley, garlic, pine nuts, and artichokes. In a large skillet put
to heat some oil and throw the mixture with salt and pepper. Meanwhile
brought to cooking pasta, drain, leaving a bit of cooking water and leave it in the pan with the spice mixture. Serve hot!

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carrots ham


Ingredients 400 g carrots 50 g bean sprouts


150 grams of cooked ham 1 tablespoon mustard 2 hard boiled eggs


1 lemon 1 tbsp balsamic vinegar extra virgin olive oil



salt Wash and clean the carrots, cut into julienne strips, place them in a bowl and add the diced ham.
Then mash the yolks firm with a fork, mix them with the mustard, oil, salt and the balsamic vinegar.
Season the carrots and ham with the mixture, mixing thoroughly. Finally garnish with bean sprouts and grated lemon peel.

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Bucatini

Ingredients
bucatini
350 g 350 g broccoli
400 g of tomato pulp into small pieces 100 g of bacon

a handful of salted capers
1 clove garlic 1 sprig
parsley

1 piece of chilli 4 tablespoons extra virgin olive oil salt and pepper to taste




Preparation Cut the broccoli into small pieces and put them in a pot with plenty of water, just throw the pasta boils.

Saute the garlic in the oil and the bacon into dice, add the pulp of the tomatoes, capers and olives if you like. Bring to a kitchen cupboard flame for 10 minutes.

Drain the pasta with the tops, pour the sauce into the pan and leave over heat for 2 minutes, stirring. Transfer into a large sheet of baking paper, drizzle with olive oil, and close the edges curling.

Pass the paper bag in a hot oven at 200 degrees for about 10 minutes. Serve the baked steaming

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baked potatoes with butter and sausage dumplings


Ingredients 4 potatoes 70 g butter

water

rosemary garlic salt



Preparation Peel potatoes and cut into pieces and average. Cook the potatoes in lightly salted water until they are cooked.
In a large skillet, melt butter, add garlic and a sprig of rosemary.
Add the potatoes and let them season with butter. Add half a cup of water and let stir for a few minutes aggiunstate salt and serve.

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500 grams of potato gnocchi with sausage

1 node 1 / 2 onion, white wine

200 grams of tomato paste

salt pepper extra virgin olive oil


Chop the onion and put it to cook with a little olive oil on a pan. Remove the sausage the cuticle and crumble. Add it to the onion and cook for a few minutes. When the sausage is colored will be shaded with half a glass of white wine.
Let the wine evaporate and add the tomato sauce by adding a pinch of salt and pepper. Cook for 6-7 minutes.
Meanwhile, in plenty of boiling salted water cook the dumplings. just go up to the surface nela Sauté pan with the sauce and serve.

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Bucatini with fresh tomatoes and olives

Ingredients x4
700gr of fresh tomatoes 300gr copper
type of pasta bucatini
10 basil leaves

garlic 1 small onion
40g black olives, pine nuts

chilli chopped fresh herbs salt and pepper


Preparation
then wash the tomatoes with a knife make a small incision in the shape of a cross where there is the petiole. Heated in a boiling pot of water and as soon as immergiamoci tomatoes for 20 seconds, scoliamoli and pass them immediately in cold water in this way will be easier to peel.
After being peeled away all the seeds inside, tagliamoli into quarters and put it in a bowl with salt, pepper and some basil leaves.
Cover with plastic wrap and we fashioned a flavor for now. Pitted olives, toasted pine nuts in a pan without adding fat. Cook the pasta in the meantime. In a large skillet heat a tablespoon of oil, a clove of garlic and hot pepper. Let cook for two minutes then remove the garlic and chilli, then add the sauce, black olives, pine nuts and let cook for 10 minutes, drain the pasta al dente and the sauce in the pan with LET'S KNOCK. Let's add another flavor basil and serve