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    Francesca's Recipes
    Francesca's Recipes
    Francesca's Recipes
    Ebook74 pages28 minutes

    Francesca's Recipes

    By Francesca Verginella

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    About this ebook

    The recipes in this book are based on tradition or on recipes found in cookbooks, modified by the imagination, the need (if you do not have an ingredient, you can replace it and ... maybe is better), taste and common sense (not too many eggs and not too much butter: pay attention to cholesterol). Enjoy your meal.

    LanguageEnglish
    PublisherFrancesca Verginella
    Release dateAug 9, 2013
    ISBN9781301903368
    Francesca's Recipes
    Author

    Francesca Verginella

    Scrivo dall'età di 19 anni: il mio primo romanzo (il mio preferito) è stato un fantasy, pur non essendo io una grande lettrice di questo genere. Poi sono venuti i corti ed altri romanzi che si ispirano alla vita contemporanea. Ho partecipato a qualche concorso letterario, ma non ne ho vinto nessuno. Ho cercato allora di farmi conoscere dalle case editrici (grandi e piccole), anche passando per le agenzie letterarie. Le valutazioni erano solitamente buone, ma ho sempre rifiutato di pagare per essere pubblicata. Negli anni ho capito un paio di cose sull'editoria e così ho rinunciato. Poi ho letto di Smashwords su un giornale ed ora sono qui, grazie anche a mio marito (perchè io e i computer veniamo da due Universi diversi, paralleli, che mai si incontreranno). Ho altri romanzi che aspettano di essere completati ed ora ho trovato un nuovo stimolo per proseguire il mio lavoro. Spero vi piaceranno.

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      Book preview

      Francesca's Recipes - Francesca Verginella

      CONTENTS

      HORS D'OUVRES

      FIRST COURSES

      SECOND COURSES

      SWEETS

      HOURS D'OUVRES

      Liptauer

      (cold)

      (for 6 people)

      11 oz (300 g) ricotta cheese

      1 tablespoon salted capers (and washed)

      1 or 2 tablespoons sweet paprika

      1 tablespoon chopped onion

      1 or 2 tablespoons of chopped parsley

      1 or 2 salted anchovies (or 3 or 4 in olive oil)

      salt and pepper if needed

      (the original recipe also includes 1 teaspoon cumin seeds, but I do not use it)

      Chop finely with a knife or with a mixer capers, onion (if you do not like the taste of onion, chop it apart and then put it in a bowl with cold water for ten minutes, then squeeze it and add it to the mixture), parsley and anchovy. The quality of these last two ingredients depends on what you and your guests like: I suggest you to add them little by little at the end and taste the mixture to achieve the flavor that suits you best (I do it pretty tasty).

      Put the ricotta in a bowl suitable to mix. The ricotta should not be of those creamy ones that you often find in food trays, but really compact. Mix the ricotta with the chopped helping you with a fork until you get a cream.

      Add a tablespoon of mustard and a tablespoon of sweet paprika (or two, according to your taste) and keep stirring to make a homogeneous mixture. I strongly suggest to buy high quality spices because you need to use less of them instead of low quality spices; they have a better flavor and, above all, in this case, they give a better color to the cream.

      If you taste the cream and you find it little flavored (it depends on the types and quality of the ingredients, especially the cheese and paprika), add a little salt and pepper, but do not overdo it or the flavor will be too hot and not spicy as it should be.

      (If you like, add the cumin seeds and mix well.) 

      You serve Liptauer in a bowl; each diner will spread the cream on slices of fresh bread (but also black bread or bread with seeds if you like) or on croutons (toasted: yes, hot: no). Good as an accompaniment to an aperitif or to a glass of wine (Merlot, Cabernet, Refosco). Usually I prepare the Liptauer for standing buffet and when I organize dinners with friends of mine where everyone brings something. In these occasions I usually prepare also the Yellow Cream and Fresh Goat Cheese with Tuna (see the next recipes).  

      Yellow Cream

      (cold)

      (for 6 people)

      9 oz (250 g) of gorgonzola and mascarpone cheese

      1 or 2 sachets of saffron

      1 tablespoon chopped fresh chives

      Usually you can buy gorgonzola and mascarpone already mixed together (layered), but, if you preferred, you can just buy these cheeses separately and mix them. In a bowl you make the cheese creamy with the aid of a fork.

      Add the sachet of saffron directly into the bowl; also in this case the addition of another sachet depends on the quality of the spice. If you want to use saffron pistils instead of saffron powder (but to me it is like a waste of it), put them in a small pot with a little milk and heat up at low fire without boiling. Then let it cool and finally stir it with all the cheese.

      At the end add the chopped chives: if you do not have it, use the parsley, but only half tablespoon.

      Serve in a bowl; each diner will spread the cream on slices of fresh bread or on croutons (toasted: yes, hot: no). Excellent with aperitif and wine (Friulano or Pinot Grigio - but only because they are my

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