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How To make Pastina Stuffed Avocados
2 Ripe but firm avocados
1/2 ts Saffron threads
1 c Pastina (6oz)
2 c Chicken stock (480ml)
2 Fresh tomatoes, skinned,
-seeded & chopped 2 tb Diced onion
1/4 c Fresh parsley, chopped
2 Green onions, sliced in
-thin rounds Salt & pepper 1/2 c Vinaigrette (120ml)
And, of course, there had to be an avocado recipe in the book... In El Salvador saffron rice is often served with avocado. I use pastina here as an alternative to both rice and couscous, and serve it cold, stuffed into avocado halves. You can use any favorite vinaigrette in this recipe. Heat 1/4 cup of chicken stock and steep threads 20 minutes. Cook pastina in chicken stock with diced onion and steeped saffron. When cooked, drain and mix well with remaining ingredients. Stuff avocado halves. Serve as main course at lunch or first course at dinner. From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987. Posted by Stephen Ceideberg; March 30 1993.
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How to Make Giada's Fried Ravioli Appetizer | Everyday Italian | Food Network
Giada uses store-bought ravioli for a crispy, cheesy appetizer!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fried Ravioli
Recipe courtesy of Giada De Laurentiis
Total: 30 min
Prep: 15 min
Cook: 15 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
Olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan
1 jar store bought marinara sauce, heated, for dipping
Directions
Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.
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How to Make Giada's Fried Ravioli Appetizer | Everyday Italian | Food Network
Brusquetta de tomate confit e burrata
Brusqueta de burrata com tomate confit ❤️????????
Tomate cereja
Azeite
Sal
Pimenta
Orégano
Alho
Forno até dourar
Pão italiano, torra na frigideira, espalha burrata, Tomatin assado, e Manjericão ????
Além de lindaaa, fica simplesmente MARAVILHOSA de delícia!
Me conta aí, vai fazer ?
Homemade Veggie Hotdog w/ Romina of The Chiappa Sisters - The Happy Pear Recipe
Here's our super tasty veg-dog! perfect addition to breakfast, lunch and dinner!
We served ours on a bun with mustard, sundried tomatoes and avocados, let us know how you serve yours!
Here's the ingredients:
4 Parsnips
1 Potato
90g Quinoa
100g Cheese
50g Basil Leaves
100g Cashews
All the best,
Dave & Steve.
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Pea and cottage cheese spread
My Favorite Italian Pasta
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AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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