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Mix vegetables and pancetta in tomato sauce

Mix vegetables and pancetta in tomato sauce


We peel the carrots, wash them and cut them in half lengthwise, then the rounds.

We clean the onion, wash it and finely chop it.

We wash the pepper, remove the stalk and clean it well of the seeds inside. Then, cut it into cubes of the right size.

In a frying pan, put a little oil and when it has heated up, put the onion together with the pancetta, the pepper and the carrot.

When the onion has taken on color, add the beans and chickpeas and season with salt. Let it simmer for about 10 minutes.

Then add the tomato juice and mix lightly with a wooden spoon. Add a little sugar (if the tomato juice is sour), a glass of water and simmer.

When the juice has decreased (let it decrease according to preference), put the pan on the fire, sprinkle with finely chopped pepper and parsley.

Good appetite !



Orecchiette with bacon and tomatoes

If I had to choose one dish until the end of my life, I would choose pasta. I love them so much and prepare them so often. Especially in summer you prepare them with what vegetables and cheese I have in the fridge. I prefer cold, super flavorful and filling salads. As every walk in Italy is left with a lot of shopping, this time I brought, among others, orecchiette. Typical pasta from the Puglia region. I prepared them with a red sauce, super fast!

5 rules for perfect pasta!
Rule n ° 1: If you have to remember one rule then you can't prepare pasta, this would be: 1 liter of water, 7 g of salt, 100 g of pasta. The ideal ratio.

Rule n ° 2: For pasta al dente, pour the pasta in boiling water, uncovered and observe the cooking time indicated on the package. During boiling, the fire must be full of life, and from time to time you spoon through them.

Rule n ° 3: When we prepare a pasta sauce, we also need a few tablespoons of water in which the pasta was boiled.

Rule n ° 4: La spadellata & # 8211 Italians fry pasta with sauce. To do this, reduce the cooking time of the pasta by 1 minute.

Rule n ° 5: For red sauces, such as Bolognese, calculate 100 g of dry pasta for 100 g of sauce. Instead, for a pesto, 50 g is enough for 100 g of dry pasta.

For the sauce:
& # 8211 100 g cherry tomatoes
& # 8211 100 g dried tomatoes
& # 8211 1 clove of garlic
& # 8211 40 g pine seeds
& # 8211 30 g race parmesan
& # 8211 60 ml olive oil
For the Easter:
& # 8211 400 g orecchiette pasta
& # 8211 150 g bacon
& # 8211 some sage leaves
& # 8211 25 g butter
& # 8211 16 cherry tomatoes
& # 8211 parmesan

Method of preparation: prepare the sauce: brown the pine nuts in a pan. In the blender container add all the ingredients and mix. As it mixes, gradually add the olive oil. Salt and pepper at the end.
In a pot, boil enough water and salt. I wrote the proportions above. Add the boiling pasta. Mine were some artisanal and had a pretty long cooking time.
While they are boiling, cut the pancetta into thin slices. Heat the butter in a pan and add the pancetta, which you cook for a few minutes.


Add the sage leaves and cherry tomatoes in halves.
Drain the pasta and add it over the pancetta.
Add a little olive oil and the tomato sauce already prepared.
Divide the pasta into 4 portions and serve immediately with freshly grated Parmesan cheese!


Mix fish and vegetables

With a more oriental approach, this recipe is more difficult because almost each ingredient is prepared separately. But it does not require a special technicality and the combination of tastes and textures is great.

Wash some red capsicums and put them in the oven (on a tray or on an aluminum foil, so that they don't flow in the oven), at a low temperature, around 200 degrees. After softening, clean the skin and seeds and drain in a sieve. Then season with a little salt, pepper and balsamic vinegar.

The fish can be prepared either on the grill or in the pan. Use 2 types of fish, with different tastes and textures. In our case, sea bream and tuna. Season with olive oil, salt, pepper. Sea bream fillet is grown and roasted only on the skin side. The tone should be raw in the middle. Next to the fish, fry some cherry tomatoes.

You will also need a few almond flakes, green olives, kalamata olives (all without seeds), a few dried tomatoes cut into pieces, octopus carpaccio (found in the supermarket, canned), a few basil leaves and / or salad and a basil sauce. (crush the basil in a mortar, with a little sea salt and olive oil.

Use a round shape. Place the roasted peppers first, then the mixture of sun-dried tomatoes, olives, almond flakes. Press well to keep its shape and add the sea bream fillet.

As I said, the combination of tastes and textures is great. How to decorate the plate, you decide ..


Sea bream fillets with vegetables and tomato sauce

Fish: I love sea bream, more than sea bass, because it is fatter. For the recipe, however, you can use any type of fish with firm meat that you like & # 8211 sturgeon, sea bream, sea perch, swordfish. The whole thing is to have a properly prepared fish and a very tasty sauce.

For the sauce, you will need a few pieces of carrot, a few celery (root or celery), a few cloves of garlic, a few sprigs of asparagus, two handfuls of cherry tomatoes, salt, pepper, oil, butter, chili and a few sprigs of herbs. green, if you have at hand - rosemary, thyme, sage.

Sauce: in a frying pan, heat a little olive oil, add the whole garlic cloves, crush with a knife, chili flakes, aromatics and wait a few good seconds for the oil to infuse. Add the carrot, celery and asparagus (first the lower half, after 2 minutes and the tops). Mix lightly and add the cherry tomatoes cut in half, along with the asparagus tips seasoned with salt and pepper. On medium heat, leave for another two minutes, add a tablespoon of butter, put a lid on and turn off the heat.

Wash the fish fillets, dry with paper towels, cut on the skin side, grease with oil and season with sea salt and pepper. Place on a hot plate, or on the grill, or in a non-stick pan, with the skin facing down. In the pan, you can add a drop of butter. Press lightly with the spatula at the beginning, so that it does not bend. It should be ready in 2-3 minutes. When you see a little pink on the top, turn carefully and leave them for another 10 seconds.

Place the pieces of asparagus and a few halves of tomatoes that have kept their shape in a plate. Strain the rest of the sauce, without pressing the remaining vegetables, you will need a thin, delicate sauce. Taste the sauce and season with salt if necessary! The sauce is the piece of resistance! Pour the sauce over the vegetables, put the fish, a slice of lemon on top and decorate with some leaves. I used beetroot sprouts but whatever you have on hand is ok, just to get some contrast.


How to make pasta with pancetta and egg

Easter (spaghetti) will be boiled in boiling salted water, respecting the cooking time indicated on the package.

Meanwhile, in a Teflon pan with high walls and a diameter of 24 cm, put garlic zdrobit (how much the oil will flavor, then removed), following bacon when hardened, cut into cubes (until it becomes crispy).

Onion finely chopped add over the pancetta, stirring constantly.

Easter boiled and drained, add to the pan, mixing with onion and bacon, to take in the flavors, for a better taste (because pasta is sometimes faded).

Separately, in a bowl, beat eggs with 1/2 cup warm liquid from the pasta (they contain starch, and the eggs will become longer delicious and silky), added pecorino cheese / grated Parmesan cheese, salt, ground pepper, mixing everything with a whisk.

Over Easter heated in the pan, add eggs beaten, in the rain, stirring vigorously (so as not to make the omelet), until incorporated into pasta.

Easter will be served in deep plates with pancetta on top and finely chopped fresh parsley.


Grilled organic vegetables, 4 sauces and spinach salad

Grilled vegetables: Cut each zucchini and eggplant in four and place them in a bowl, along with the whole capsicum peppers. Put as much olive oil on them as you like.

Then put the mushrooms on the skewer, along with some cherries and onions.

Cut the pumpkin and clean it well of seeds. Keep the peel, it will cook better in it. Pour olive oil and salt over the pumpkin, to taste.

Put them all on the grill, when it is well heated.

You need 2 more bunches of cherry tomatoes to put on the grill, for the ripe tomato sauce.

1. Yogurt sauce: Chop the minced garlic, then put it in a bowl with salt and olive oil. Add Bio yogurt on top. Mix well, then squeeze the juice from half a lemon.

2. Spinach pesto: Put the well-washed spinach in a bowl, and pour about 100 ml of olive oil and salt as much as you want. Blend it until it turns into a tasty paste.

3. Citrus sauce: You need ginger and a clove of garlic, of course. Squeeze the juice of 3 oranges over them and add a large spoonful of honey. Mix them with a whisk, while gently pouring olive oil.

4. Baked Tomato Sauce: As long as you have taken care of the other sauces, the cherry tomatoes should be ready to be cooked. You need 2 bunches of cherry tomatoes for about 200 g of sauce. Take the tomatoes from the grill when they are ready, put them in a bowl with salt and olive oil. Pass them well until they turn into a delicious sauce. Add the indispensable clove of garlic and a basil leaf. You can also add a hot pepper, if you prefer the spicier sauce.

Spinach Salad: Add a few tablespoons of citrus sauce over a spinach casserole. It's done!


How to make fish stuffed with vegetables

fish well washed, gutted, cleaned of scales, pressed with salt and sprinkled with lemon juice both inside and outside, then it will be filled with: cleaned and sliced ​​onions and a few pieces of carrot and thin strips of red bell pepper.

fish thus filled it will sit in a ceramic vessel / Jena (to be the size of a fish), over which will be added: water (as much as the fish will contain), potatoes cut into pieces (to cook with the fish) oil, salt, peppercorns and a ground powder, bay leaf.

The ceramic pot will be put in the preheated oven at 180 degrees for approx 30-35 minutes.

Fish stuffed with vegetables will be served hot, along with a garlic sauce and pressed for appearance with parsley freshly cut.


Tagliatelle with vegetable sauce

First heat 2-3 tablespoons of olive oil in a pan and sauté the onion, carrot and garlic, 4-5 minutes or until the onion is glassy and the carrots are soft.

Add the bruschette mixture. I chose the one with tomatoes, but you can also find other assortments at Lidl, such as the ones with peppers. We also add pesto, which is fresh, which means that it is much more flavorful than the one in the jar.

At the end we put the chopped tomatoes, mix well, well and let the sauce boil for 20 minutes or until it drops by 2 fingers. Separately, boil the tagliatelle for 3-4 minutes, in water with a little salt.

In the end, all we have to do is drain the pasta and put it over the sauce, in the pan, then mix it well, or put them on plates and the sauce on top. The Italians would definitely put the pasta over the sauce, in the pan, but they are more attractive with the sauce on top, as you can see in the picture, especially if you have guests.

Garnish everything with slices of fresh parmesan and raw prosciutto. It is a wonderful summer dinner, very fragrant, which will make you think of a vacation in Italy.


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About me

My name is Mihaela (Sava), but everyone calls me Prajiturela or Praji. I am 33 years old and since 2012 I share with you recipes, memories and good thoughts, on laprajiturela.ro and lapraji.ro

I grew up in Siculeni commune, Harghita county, 8 km from Miercurea Ciuc (where I attended high school), but I spent all my vacations with my grandparents, in Brusturoasa commune, Bacau county. I could say that I am half Moldovan, half Transylvanian and a little, by sympathy, Szekler.


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