mercoledì 17 ottobre 2012

Farfalle con zucchine e calamari

Le ricette di Nuxia: La ricetta della settimana dal mare alla nostra tavola

Farfalle con zucchine e calamari
Ecco a voi un piatto semplice delizioso e di grande effetto. Zucchine, carote e calamari gli ingredienti semplici e per questo primo piatto di pasta.

Ingredienti per 4 persone:

320g di pasta di semola tipo farfalle
2 zucchine medie
2 carote grandi
300g di anelli di calamaro
olio extravergine di oliva

In una pentola portare l'acqua in ebollizione e cuocere la pasta tipo farfalle. Intanto, lavare e togliere la buccia alle carote. Lavare e pulire le zucchine eliminando le due estremità. In un robot cucina con  disco per taglio a julienne ( in alternativa potete grattugiarle ), tagliare entrambi gli ortaggi.  Mettere in una padella sul fuoco, poco olio extravergine di oliva e le verdure.Salare e pepare. Cuocere a coperchio chiuso per 5 minuti. Intanto,lavare e pulire gli anelli di calamaro. Tagliare a cubetti. Aggiungere alla padella con le verdure e lasciar cuocere per qualche minuto. Scolare la pasta. Saltare nella padella insieme agli altri ingredienti. Servire subito.
Ricetta del 17/10/2012

Zucchini rolls with mock tuna sauce

Nuxia recipes: Ricotta Go-go!
This week Nuxia offers two ideas that are born in the kitchen whose main character of all is the fresh ricotta. Cheese, lean and above all good!

Zucchini rolls with mock tuna sauce
(This recipe was created by Nuxia)

Rolls with mock tuna sauce, created to need to create a delicious appetizer, excellent as a second or as finger food. Easy to prepare and very effective. As usual Nuxia presents his recipes, with variations on the theme. The first version provides a stuffing with cheese, capers and tuna canned in brine. The second version very light, involves the exchange of cottage cheese with the yogurt to be compact and creamy, but above all of excellent quality. In fact, it depends on the success creme filling that does not leak out from 'roll. The color of the filling, very reminiscent of the taste of the tuna sauce from here, the idea of ​​calling the recipe remembering the sauce recipe tonnata.Nella there is salt in the ingredients, because normally the tuna in brine is already salty. Moreover also the capers contain a quantity of salt is not indifferent, even if these come soaked in water to remove the excess salt. So it is best to avoid adding another climb. In any case you can always check before the dish the flavor of the cream. Enjoy your meal!

Ingredients for 6 people:

2 medium zucchini
2-3 boxes of 80 g. each of tuna in brine
2 -3 tablespoons of cow ricotta or low-fat yogurt and creamy compact
1 tablespoon salted capers put to soak in water for dissalarli
some chives to decorate
black pepper q.b.

Wash and dry the zucchini. Cut along its length, such as helping with the appropriate tool for peeling potatoes. In any case, any type of equipment used, you have to get the long, thin strips.
To cook the zucchini can proceed in two ways: You can cook on the grill, or put in the oven on a baking tray lined with paper baking in the oven, and cook at 180 ° C - 200 ° C for 15 -20 minutes. Cooking times vary depending on the type of furnace that is possesses. In any case, you have to get the zucchini slightly crispy on the outside and soft on the inside that clear. Remember to turn them in baking with from both sides to obtain a homogeneous cooking. In a mixer chop the rest of the ingredients, so as to obtain, a compact cream and not liquid. Spread a little cream on slices of zucchini and roll the zucchini on themselves in order to obtain a roll. Stop to taste with a chive. Allow to cool completely at room temperature before serving or the zucchini in the summer, keep refrigerated until ready to serve.
Recipe 10/03/2012