Traditional recipes

Pasta with ham and tomatoes

Pasta with ham and tomatoes

Boil the pasta according to the instructions, then pass it through a stream of cold water and let it drain.

The salami with ham, tomato, pickled cucumber, cut all into cubes, and mix with the pasta, add the yogurt, drained corn, salt and parsley and are ready to serve. They can be eaten cold as well as hot.

Cream of mushroom soup

I have to admit that Jamie Oliver is my cooking idol, so I turn to him very often when I'm out of ideas. That's how I came across this wonderful creamy mushroom soup, creamy, with a fine and rich taste. My kids love cream soups, which is why I'm looking for more recipes like this to please them and to have less trouble with meals.

Ingredients for 4 servings of mushroom cream soup: 600 gr mix of your favorite mushrooms (you can also mushroom), olive oil, 2 1 peeled and chopped onion, 2 sliced ​​celery stalks, 3 cloves garlic, finely chopped and chopped , a bunch of finely washed and finely chopped green parsley, the leaves on a few sprigs of fresh thyme, 1.5 l of chicken or vegetable soup, sea salt, freshly ground black pepper, 75 ml sour cream, 4-6 slices of ciabatta bread.

Preparation: We clean and slice the mushrooms. Heat a saucepan, sprinkle the bottom with a drop of olive oil, add onion, celery, garlic, thyme and mushrooms, cover and let it simmer. When all the ingredients have softened, remove 4 tablespoons of mushrooms for garnish, add the soup and simmer for 15 minutes. Season with salt and pepper and mix with a vertical or robotic mixer until you get a fine cream. Add the cream and put the soup on the fire until it boils. Serve the soup garnished with olive oil and the mushrooms set aside, along with the toasted ciabatta bread.

Salad with ham, tomatoes, cucumbers and cheese - a hearty, flavorful and delicate snack

"Ham, tomato, cucumber and cheese salad" is a very fragrant, spicy, juicy and very tasty salad. You can prepare this wonderful salad both on ordinary days, served at lunch or dinner, and at festive meals as an appetizer. A very simple salad, which is very easy to prepare, but which will impress all guests with its delicate taste and colorful appearance.


-1 medium-sized fresh cucumber

-150-200 g of hard cheese

-2 tablespoons mayonnaise or cream

Method of preparation

1. Cut the ham into small strips.

2. Wash the tomatoes and cut them into cubes. Wash the cucumber and cut it into thin strips.

3. Grate the cheese.

4. Wash and dry the greens, finely chop.

5. Combine the ham, tomatoes, cucumber and cheese in a bowl.

6. Season the salad with salt and pepper to taste, add chopped dill, crushed garlic and season with cream (mayonnaise).

7. Mix all the ingredients well and serve this tasty, spicy and juicy salad.

Italian-style schnitzels with baked ham potatoes

Those who cook daily or almost daily are familiar with the question: & # 8220What else to do today? & # 8221 lesser known but delicious recipes. That's how I found a new recipe (at least for me) from a girl who, in turn, knows it from her mother-in-law, who is Italian.

  • schnitzel meat
  • 2, 3 eggs
  • chopped parsley
  • 4 cloves of garlic
  • a piece of grated Parmesan cheese (about 50 g)
  • 8 potatoes
  • raw ham
  • oil (olive to potato)
  • a little butter
  • salt
  • pepper

Beat the meat well, then salt it and put it in the composition of beaten eggs with parsley, chopped garlic and grated Parmesan cheese. Pepper can be added, optionally.

Leave it to stand for 30 minutes, an hour, then spread it on breadcrumbs on each side.

I made some of the schnitzels, and with flour: I gave them through flour on both sides, then I gave them again through the above combination.

Then fry in oil on each side.

I cut the potatoes into large quarters and boiled them in salted water for about 15 minutes.

Then I put them in the pan, salted and peppered them, I put olive oil, a little butter and on top I put raw ham. I then put them in the preheated oven at high temperature until they started to catch a golden crust.

We served it with tomato and cucumber salad, and we all loved it.

Stick with mozzarella, baked tomatoes, ham and basil

A sticky recipe with mozzarella, baked tomatoes, ham and basil from: white flour, lard, salt, tomatoes, ham, mozzarella, basil, oregano, extra virgin olive oil, butter and salt.

Ingredient: />

for the filling:

  • 3 tomatoes
  • 100 g ham (prosciutto)
  • 300 g mozzarella
  • 1 link basil
  • 1 teaspoon oregano
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • salt

Method of preparation:

Prepair the piadinas dough. Wash the tomatoes and cut them into thick slices. Heat a cast iron grill with ribs and bake the tomatoes for one minute on each side. Season with salt to taste and oregano.

Cut the mozzarella into thin slices and place it on paper towels to drain the whey. spread 4 thin piadinas and fry them in a non-stick pan greased with very little butter.

Fill the lukewarm sticks with layers of thin slices of ham, mozzarella and tomatoes.

Season with salt to taste and sprinkle with olive oil. Put well-washed and wilted basil leaves. Fold half of the piadinina over the filling and serve immediately.

1 cup of pasta in any shape you want
10 cherry tomatoes
4-5 broccoli florets
4-5 cloves of garlic
olive oil
hot pepper powder (optional)
fresh basil leaves (optional).

Difficulty: easy & middot Preparation time: 20 minutes & middot Nr. servings: 2

1. Boil the pasta.
2. Dip the broccoli florets in hot water and simmer for 5-10 minutes, as desired.
3. Meanwhile, slice the sliced ​​garlic and halved cherry tomatoes in olive oil. Leave on medium heat for 5 minutes, then add your favorite spices and seasonings.
4. Finally, after placing the ingredients on the plate, sprinkle them with a little olive oil before consuming them.

Bruschettas with tomatoes, basil and ham

Ingredient: 10 slices of lean ham, 4 canned tomatoes, fresh dandelion leaves, 2 tablespoons basil, garlic, salt, pepper, 1/3 cup extra virgin olive oil, wholemeal bruschetta, feta cheese.

Method of preparation: Sprinkle the bruschettas with olive oil, then sprinkle with basil, pepper, salt, chopped garlic and bake for 20 minutes. All the other ingredients - ham, tomatoes, dandelion, cheese - are cut into pieces and mixed in a deep plate. Then add the composition on each bruschetta. Use whole bruschettas with confidence, sprinkled with extra virgin olive oil and with the addition of herbs.

You can eat them simple, at any time of the day. It is a combination that lowers cholesterol, but also triglycerides in the blood. Moreover, the fiber in wholemeal bread promotes intestinal transit, and basil, like garlic, increases immunity in the cold season. Moreover, extra virgin olive oil is not destroyed by thermal preparation. But it would be ideal to pour it over bruschettas at the end of their preparation in the oven. This is because extra virgin olive oil is both a precious food and a means of doing aromatherapy, that is to calm down for example in the evening.

Penne with pesto and cherry tomatoes

Yes, and simple pasta without meat or cheese can be delicious! You do not believe? Make these penne with pesto and cherry tomatoes for a tasty and flavorful dish!


For the Pesto sauce

1 & frac12 cup basil leaves washed and dried well & icircn beforehand
olive oil
2 cloves of garlic
salt pepper
2-3 teaspoons pine seeds (optional)
200 g paste penne
4-5 cherry tomatoes

Method of preparation

Few people know that pesto sauce was originally a mixture of garlic and spices. Then nuts or br & acircnza were added. So, our version is a classic one, to which you can add, if you want, pine seeds.

For the pesto sauce, put all the ingredients in a food processor or crush them in a wooden bowl.

Mix for about 20 seconds, then keep the sauce in the refrigerator.

We prepare the pens (if you are fasting, they must not contain eggs) according to the instructions on the package.

When they are ready, rinse them a little, drain and mix with a teaspoon of olive oil. Pour the pesto sauce over the pasta and serve with chopped cherry tomatoes on top.

- 350 g paste penne
- 2 tablespoons olive oil
- 4 cloves chopped garlic
- 100 g bacon
- 3 large tomatoes
- 100 g of fresh spinach
- salt
- pepper

Difficulty: easy & middot Preparation time: 30 min & middot Nr. servings: 4

Boil the pasta & icircn lightly salted water for 10 minutes.

Meanwhile, fry the bacon in olive oil until it turns brown. Add the finely chopped garlic and let it harden for another minute. Immediately afterwards, mix the diced tomatoes, which we will leave until soft.

Put the spinach in a colander and drain the hot pasta over it. It is transferred to a large bowl over which we put the mixture obtained from tomatoes, ham and olive oil.

Easter with red loboda

Easter with lobod & # 259 ro & # 537ie, is a & # 259 vegetarian & # 259 pasta variant, which we propose for you & # 259. Because in the preparation of these pastas we will use the red loboda, to find out a few things about it.
In the first place, the red color of plants, fruits and vegetables indicates a strong presence of antioxidants. Loboda It contains a lot of iron, it is close in value to the spinach so well known for this contribution brought to it. The red leaves also contain a lot of magnesium and potassium, important for the heart and muscular system. Loboda provides us with a lot of vitamin C and vitamin K, which helps reduce the risk of stroke.
It would be ideal to eat it raw, in different salads, in order to fully benefit from all the vitamins, minerals and antioxidants that you offer. Loboda ro & # 537ie is widely used in meat or meat soups. A lobod soup soured with homemade boron is clean.

Photo: Pasta with lobod & # 259 ro & # 537ie & ndash Archive & # 259 City Publishing SRL

& Icirc & # 539i must:
200 g short pasta
3 cloves of garlic
3 tablespoons olive oil
2-3 cloves green garlic
4 leg & # 259turi lobod & # 259 ro & # 537ie
1/2 l & # 259m & acircie
1/2 tablespoon & # 539 & # 259 mu & # 537tar
fresh pepper & # 259t m & # 259cinat
Preg & # 259te & # 537ti a & # 537a:
Cure & # 539i garlic & # 537i loboda. Cut the lobster into thin slices, the green garlic into thin slices, and 1 clove of garlic into slices. Crush the others with a clove of garlic and mix with 1 tablespoon of olive oil, olive oil, 1 tablespoon of garlic and water.
Boil the pasta in water and leave it in the oven, following the instructions on the package. While the pasta is boiling, place the remaining oil in a frying pan and cook for a few minutes together with the slices of white garlic slices. Mix, as soon as possible, a few drops of juice from the leaves that will keep a shade of the leaves of the wolf.
When the pasta has boiled, drain it and mix it together with the cooked vegetables and the garlic sauce. Sprinkle on top of the green garlic leaves, previously cut. Eat pasta immediately.

Preparation: 5 minutes Boiling: 15 minutes
Re & # 539et & # 259 by Mihaela Neam & # 539u, Satu Mare

Video: Πένες μανιτάρια a la crème. Yiannis Lucacos (December 2021).