Tuscan Soup with Bean

27 Jun

We are already in winter and rainy nights these comforting soup comes in handy!

This is typical of the beautiful Italian region of Tuscany and very good, with its intense aroma of garlic …

Ingredients for 4-6 people

- 300 g cooked white beans, rinsed and drained
- 300 g of cooked butter beans, rinsed and drained
- 2 and 1/2 cups vegetable broth (or chicken)
- 115 g fusilli pasta type (or other small tubular pasta shape)
- 4 spoons (soup) of oil
- 2 cloves garlic, chopped finely
- 3 tbsp (tablespoons) finely chopped fresh parsley
- Salt & pepper freshly ground

Method of Making

Place half of white beans and half the butter beans in a blender or processor cup, along with half of the chicken broth. Grind until mixture is smooth and homogeneous.

Place the cream in a thick bottomed pan, add the beans and broth and remaining. Mix well and bring to boil. If the soup seem too thick, add a little hot water.

Add the pasta and bring to a boil. Lower the heat and cook for another 10-15 minutes, or until the dough is cooked submit “al dente”.

Separately, heat 3 tablespoons (soup) of oil in a small non-stick skillet. Add the minced garlic and sauté for 2-3 minutes stirring constantly, until the garlic is golden but not burned. Add the mixture of olive oil and garlic soup, and chopped parsley.

Season with salt and pepper. Distribute the soup bowls by or bowls and sprinkle with the remaining oil. Serve immediately.

Serve with toasts.

sopa-toscana editada

Source: Recipe adapted from the book Soup Bowl – Ed Love Food * Parragon Books (USA)

Tajine Moroccan Chicken with Couscous

23 May

Tajine Moroccan Chicken with Couscous


1 pound (s) chicken breast well cleaned, peeled and diced 2 cm
3 tablespoon (s) cinnamon tea powder
1 tablespoon (s) cumin tea powder
1 tablespoon (s) ginger tea powder
1 teaspoon (s) tablespoon cayenne pepper sauce or to taste
50 gram (s) butter
1 large onion, chopped
The second tooth (s) chopped garlic
6 pistils of saffron
One liter (s) of water
Third packet (s) of parsley, tied with string
6 large red onions, thinly sliced
2/3 cup (s) of tea raisin dark
2 teaspoon (s) tablespoon of sugar
3 cup (s) of tea already shelled fava fresh or frozen
2 cup (s) of tea couscous
1 cup (s) tea almond thin sheets
2 teaspoon (s) tablespoon of honey
Spanish olive oil needed
salt and black pepper kingdom

 Prepare the chicken

In a medium saucepan, combine chicken, 2 teaspoons cinnamon, cumin, ginger and half of the sauce and let stand outside the refrigerator for 1 hour.

Add a little olive oil, half the butter, finely chopped onion, garlic, 2 teaspoons of salt, a little pepper and 2 pistils of saffron, cover and cook on low for about 10 minutes, stirring occasionally , to drop a broth.

Then add water and tied parsley, partially cover the pan and cook for about half an hour, until the chicken is very tender.

With a slotted spoon, remove and set aside chunks of chicken, separate 2 cups of the broth to baste the couscous and save the rest for onions.


In a large skillet, heat another drizzle of olive oil and the remaining butter and brown and sliced ​​onions with a pinch of salt.

Add the remaining ginger and cinnamon, 2 pistils of saffron, raisins, broad beans, sugar and reserved broth to the onions. Leave on high heat to get a small bunch bodied, covering the back of a spoon. Remove from heat and set aside.

Twenty minutes before serving, place the couscous in a large bowl. Heat the reserved broth with remaining saffron and a little salt, when boiling remove from heat and pour over the couscous.

Let stand for 10 minutes, stirring occasionally to loosen the lumps, and the end of time, drizzle with a little olive oil and mix.

Slightly browned almonds and dried in large skillet and set aside in another container. In same skillet, heat another drizzle of olive oil, add the chicken pieces and honey and let the fire until browned slightly.

On a large plate and that is neither too shallow or too deep, spread the couscous forming a “volcano”. In the center, first put the sautéed onion, over the chicken and finish with almonds.

Recipe chef Heloisa Bacellar.

DSCF4146 editada

Foie Gras Ravioli in Chicken Broth

26 Mar

Foie Gras Ravioli in Chicken Broth

Foie Gras Ravioli in Chicken Broth

Preparation: 30 minutes

Cooking time: 2-3 minutes


4 people


Sheets ravioli

Foie gras mi-cuit

Green Granny Smith Apples or to find

Brushed Truffles EXTRA and Truffle oil


Chicken broth


Cut thin slices of apples, then using a cookie cutter to make discs of the same size.

Cut the Truffle also regularly pass discs in truffle oil.

Prepare the chicken broth and set aside.

Assembling the ravioli: Square clay for ravioli purchased fresh pasta shops, open to accommodate the clay slice of truffle then join the hard green apple dipped in truffle oil. Grate the nutmeg and then put a piece of foie gras with salt.

In the analysis of ravioli pass a mixture of egg white / water (2/3- 1/3).

Finish putting another clay from ravioli to close, ensure that you pasted, then finish the cut (it may even be a cup of coffee) cut the ravioli round.

Cook the chicken broth or chicken for 2-3 minutes, turning in the middle of cooking.
A big thank you to Gregory, Blog Unomafu for his delicious recipe!

recette_raviole_truffe_foie editada


Octopus with Potatoes in the Oven

21 Mar

It takes a little experience to cook octopus or at least know a few simple rules. The higher the octopus, is hardened. If you buy fresh octopus, freeze it before cooking so will be much more tender. It is also important not to temper the octopus with salt before the end of cooking, but hardens. And if you want to save time, use a pressure cooker to bake it. It is also good if cooked steam.

This dish of octopus simple, stylish traditional Azores, was much appreciated by those who tasted. Hope you like it too.

Ingredients for 4 people

1.5 kg of octopus clean, thawed
1 kg potatoes, peeled and diced
1 bay leaf
2 onions, cut into thin half-moons
3 cloves garlic, finely chopped
100 ml olive oil
sea ​​salt & black pepper at the moment
chopped fresh coriander – or salsa


Put the octopus in a pan along with the bay leaf. Cover with water and bring to boil. Download the fire and boil for at least 1 hour. Check if the octopus is tender. If this is not the case, longer cooking. Season with salt only at the end of cooking. Drain, reserving a little of the cooking water.

Bring the potatoes to cook in water seasoned with salt for 20-25 minutes – or even if they have cooked, but still firm. Drain and reserve.

Octopus cut into pieces and transfer to a baking sheet, along with potato cubes. Reserve.

Preheat oven to 180 º C.

Sauté the onion crescents and minced garlic in olive oil over medium heat for 5-6 minutes, stirring not to burn.

Sprinkle the pieces of octopus and potatoes with the the preparation of olive oil, onions and garlic. Add a little of the reserved cooking water. Season with salt and pepper. Wrap gently.

Bake – 180 ° C – until the potatoes are lightly browned. Remove from oven and sprinkle with chopped coriander – or salsa. Serve and then following with fresh bread.


Polvo com batatas no forno editada

Recipe – Chilean Pastel de Choclo

22 Nov

Recipe – Chilean Pastel de Choclo

According to a survey conducted by a Chilean magazine Internet, Pastel Choclo homemade food is the most popular in Chile.

For the recipe Chilean standard, the obvious source is the book Chilean classic, the great Chilean cuisine (Issue 8, 2000, 136 p.)

Choclos cake

8 of maize [corn cobs-see note below]

1 kg ground beef

6 onions

2 cloves of garlic

1 kg poultry [chicken]

1 tablespoon cumin

1/8 kg of olives

Eighth raisins kg

2 eggs


Salt and pepper

Chop onion diced, fried and then added to the ground beef, garlic, salt, pepper and cumin, cook over low heat 20 minutes. The chicken is cooked and then register. The egg rolls cook and get ahead.what chop corn and had it in a blender, then make a puree and add a little milk, then fry in a little oil, but without burning. In a saucepan place the chicken pie separately, add olives, raisins, and he put a layer of pine [the meat filling] we have prepared, add the egg and put corn puree, a little sugar espolvoreándole mascavo.Vamos put it in the oven for 15 minutes.

Note: The corn used is not sweet corn which is eaten in the form of frozen corn or below. Is corn field that has more starch, harvested in the middle of the milky state. Chilean supermarkets and sold in frozen dough prepared.

To santiagueño style, have to do individual cakes clay pots, ceramic Pomaire place you see in the picture above.

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