Mascarpone and Parma ham fettuccine recipe

I'm quite happy  and exiting because this weekend I will have the visit and company of my sister and niece. Last year we   had great fun  togheter and this year will be well . I'm sure.
I am testing easy n'quick recipes for when they arrive. I do not want to spend hours in the kitchen cooking and nothing better and easier than that . I had some leftovers in the refrigerator  , like Parma ham and mascarpone cheese, yet  bought for the holidays. I think that would work very well with regular ham , cream cheese or cottage cheese. Easy and fast.
I hope you like  Have a nice week end

Ingredients 200g fettuccine pasta 250g  mascarpone cheese 100g  Parma  ham cute in thin ribbons  Fresh basil leaves  1 Tbsp water Salt and pepper 1 pinch nutmeg

Method Cook fettucini according to package directions When pasta is al dente, drain it and pour into a  large skillet. Add Mascarpone cheese Mix in mascarpone and heat carefully, not allowing it to boil.Just until melting, if becomes thick add water  Add Parma ham Toss well to coat the pasta. Retire from heat and pour basil leaves. Serve as soon as possible

Baked Beans

It’s cold here, very cold. After a long summer, winter came to stay. And the flow makes that we stay in home more than we like. So I crave some comfort food. And the best comfort food for me means beans Also nutritionists alike are recommending we eat more beans, are always a good source of protein. I adore baked beans, though I admit I generally buy them canned Well in fact I can’t find here my Heinz favorite So, every time I traveled, I come back with a suitcase full of food, new ingredients and three or four caned beaked beans . Thanks God I never had problems with the customs. As I always thought making beans from scratch was a lot of work and while this recipe is time consuming; the oven does all of the work for you! Cooking dried beans is really less intimidating than it sounds! I realized my own homemade version, once, would never be able to live up to my beloved stuff in a can - ha! :)

Ingredients 1 cup dried haricot, navy or kidney beans, I used white beans 2 onions, chopped 1/2 tsp olive oil or butter 2 cloves garlic, chopped 1 Tbsp soy sauce 2 Tbsp red wine vinegar 2 Tbsp molasses 2 Tbsp tomato paste 1 Tbsp wholegrain mustard Freshly ground black pepper Salt

• Pour boiling water over the beans and leave for an hour with the lid on. • Drain the beans and fill the pot with water again. Bring to a boil and simmer until the beans are tender. Drain. • In a heavy sauce pan sauté onions and garlic until soft • Dump the beans and sauté onions and garlic into baking dish or Crock-Pot and add the remaining ingredients. Stir together. • Bake, uncovered at 350F about 40-45 minutes in oven or 2 hours on high in Crock-Pot. Check from time to time—if beans are dry, water or stock can be stirred in to prevent sticking. • Serve beans over rice toasts or corn chips, or use to stuff burritos

Ratatouille

I remember when I was a little girl to have seen in one of my mom’s books recipes, the picture of the plate. I also remembered not having liked how it looks. But, I was like the name. The years passed and the ratatuille was forgotten. Now like to support my memory it returns, in this time like Pixar’s movie where a mouse wants to be a chef. I decided to give a second chance to this original French’s cooked vegetables of the farmers in Nice, so then I bought the vegetables. I was surprised the result. The aroma is grandiose and the flavor is amazing. After proving I thought to myself: “I wanna be a veggie!” The base is eggplant, I also used the white one, but I don't like because it have many seeds

1 eggplant without skin

1 white eggplant without skin

1 Sweet red pepper without shell

1 Sweet yellow pepper without shell

2 zucchinis or courgettes

2 Tomatoes

4 garlic cloves

1 Onion

Olive oil

½ cup of white wine

Thyme, sage, oregano, rosemary, 1 bay laurel leaf

Salt and season with black pepper itched to the moment to perfume

Cut all the vegetable in medium squares. Put in a pan the olive oil, heat and braise the onion and the chopped garlic. When the onion became transparent put to fry the tomatoes and the other vegetables, put the salt and the aromatic herbs. Sauté a little and add the white wine, when the vegetables are soft but don't discard, retire of the heat and sprinkle the pepper and serve.

A simple fetuccine

I am quite busy in these days and I had no time for recipes that require more time and elaboration complicated. As had a green dried fetuccini package off and some panceta and basil made this pasta. That it is very flavorful.

400 grs. Green fetuccini (with spinach)

Garlic dive

150 grs. panceta cut in small cubes (or bacon)

1 basil package.

Olive Oil

Grated Parmesan cheese

Cook the fetuccini with water and salt until "al dente"

Put in a pan the pancetta, the garlic and gild, at once to take out of the fire and to mix with the fetuccini. Put a thread of oil and the leaves of chopped basil. Sprinkle with grated cheese and to serve at once

Green Ravioli with pink Sauce and Parmesan with Parma Toast

I love italian cook, and I really enjoy made pasta,this dish I made last sunday,

with time ,and the cold wheather helps to enjoy with a red burgundy

For the pasta

500 Grams purpose flour

3 Big eggs

200 grams boiled and processed spinach

1 pinch of salt

Mix the eggs with the boiled dry and processed spinach and to put it the flour

Knead until it is an elastic bun, if it is sticky, put a little bit of flour and to work her

For the filler

100 grs of fresh ricotta

50 grs grated Mozzarella

50 grated parmesan

Salt

Pepper

1 egg white

For the sauce

5 Tomatoes

1 Cup of water

1 Onion

1 Clove of garlic

Salt

Pepper

100mls cream Fraicher

Oil

Cut the onion and the tomato in cubes

Sweat the onions and the garlic. Add the tomatoes

Put it the water and boil until the tomato comes undone .Strain the preparation of tomatoes and increase the crème fraicher, Put salt and pepper

Take boil until acquiring consistency

Toasts of Parmesan and parma

4 Slices of bread

100 grs of Parmesan

100 grs very fine slices of Parma ham

Cut the bread in slices and to put a slice of cheese, another slice of bread and a parma slice and another litter of bread .grease with the sauce and gild it in olive oil

Fetuccini al Pesto

Is very ,but very easy to do !!! Pesto genovese is my husband's favorite .When I don't have time ,this is that I prepare.

Start by pulsing 3 to 4 garlic cloves in the food processor to break them down. Or use a marble or wood mortar, I prefer, and smash the garlic cloves, do the same thing with the others ingredients.

Take 3 large bunches of basil (that should be about 3 cups packed). If they’re not washed, well then wash them. Pluck the leaves off the stems, stuff them into the food processor, with about a 1/2 cup of pine nuts, about a 1/2 cup of grated pecorino cheese, and start pulsing. After the basil is fairly broken down, add about 3/4 to 1 whole cup of olive oil, depending on what kind of consistency you like, and continue pulsing until it becomes…pesto.

Add salt and pepper to taste, though pecorino cheese adds quite a bit of salt on its own. Boiled

the pasta fetuccini or any of your preference and boiled until became "al dente". And "manggia que te fa bene "




Tip:
If you don't have Pecorino cheese use parmesan,but the Pecorino flavor is more smooth as Parmesan ,I really think that Pecorino is the best for pesto