this time I thought I would prepare a dinner pseudo -English: appetizers (tapas wanted to be .. but I do not know if you can define these), sangria, paella and a dessert with ice cream and light the final ...
the Paella is the preparation from which I started organizing the dinner ... a single dish, colorful and hearty that pleases many palates. the recipe is from my mother, then tried and tested.
for starters, if you want something really easy I thought of toasted baguette, accompanied by creams, mousses and various pickles ... choice fits perfectly! my guests really enjoyed composing freely their tapas!
left
CREAM TO DRIED TOMATOES
MUSHROOM AND OLIVE OIL FILLED
MOUSSE COTTO
STUFFED ARTICHOKES IN OLIVE OIL AND
for CREAM TO DRIED TOMATOES
dried tomatoes in oil 5-6
robiola
200 g dried oregano to taste
blend all the ingredients together. Easy no? :-)
for MOUSSE COTTO
ham
100 grams ricotta cheese 250 gr
salt and pepper qb
1 tablespoon cognac
Blend all above ..
this mousse is very delicate, and may be accompanied by strong flavors, such as anchovies, pickled vegetables, cured meats ...
here but this is a starter megagalattico I found this recipe in
.... it is
SWIVEL ANCHOVY .. the recipe is
Fiorella
what you need (for 5-6 people)
1 roll puff pastry (preferably rectangular)
anchovies 10
capers 2 teaspoons
1 can tuna
1 tablespoon mustard (I used the rustic bean and I found it perfect)
blend all the ingredients, resulting in a cream that will spread on the roll of puff pastry (I had found the round, I bent a little 'back and flattened with a rolling pin).
rolling out the dough and wrap in paper then put it in his freezer 30 minutes to remarry. when it will be hard to cut it into rounds about 1 cm high and cook in the oven preheated to 200 degrees for about 20 minutes, or until they are golden ...
are fantastic! Fiorella thanks!
coming to TO PAELLA VALENCIA : it is a very easy recipe, but long preparation ..
ingredienti for 6 persons (with a few ....)
pork chops 2 large and high (about 250 gr)
lugana 250 gr
chicken 1 (I have found already broken in pieces)
round tomatoes 4
peppers 2 (red, yellow, by the effect desired)
onion 1
mussels a retina
clams a retina
prawns 12
peas 1 cup extra virgin olive oil
qb
saffron 1 packet
allspice 1 pinch
broth 1.5 lt
1 bay leaf
1 clove garlic
4 cups rice (I used the rice salads )
do 2x2 cm pieces of pork, diced chicken pieces and Lugana. Fry the chicken with the pork meat in a pan with 3 tablespoons oil, cook for 10 minutes. drain and set aside the meat.
same fund cook 5 minutes Lugana. then bring the meat to the pan of broth scented with bay leaf, and cook everything together for 15-20 minutes
peel the tomatoes by dipping them in hot water a few seconds, cut into chunks.
toast the peppers (the best is in the oven) and then close them in a paper bag or plastic to remove the skin. then reduce them to pieces.
finely chop the onion, then brown in a skillet with 3 tablespoons of olive oil and garlic in his shirt (to be eliminated later). Add tomatoes and cook for 20-30 minutes: you must pulping. season with salt and pepper, and add the allspice.
open steamed mussels and clams that, filtering and holding the sauce aside. partially shelled molluscs and set aside.
in a large pan (large but eh) heat in the cooking of meat, toast the rice, add the peas and peppers, then add 4 scoops of broth and the ' water mollusks. cook a few minutes, then add the meat, mussels and clams.
Dissolve saffron in a little broth and pour in rice.
meanwhile boil the prawns in boiling salted water for 2 minutes.
when the rice is almost cooked prawns and place in a radial pattern to give a final cooking in the oven.
bring to the table as is the paella.
you can make many variations to this recipe, this is what I have always eaten and are particularly fond of ..
Try it is very good
