Canneloni

I saw this recipe in a Brazilian TV show called Que Marravilha a long time ago. I always wanted to prepare it and as I would have for dinner a vegetarian friend, I thought this could be a good opportunity. The recipe is not complicated, but very intensive and must be prepared with some advance since the cannelloni must be refrigerated for 2 hours. Another interesting fact is that the recipe uses pre cook lasagne paste to make the cannelloni . Obviously homemade dough would taste better, but this makes it more practical.

Recipe for 4 people:

Cannelloni
6 sheets of dough for lasagna
800g fresh ricotta (or cottage)
160ml cream - I used cream cheese to lighten up
2 tablespoons chopped chives
150g walnuts
olive oil and salt to taste

Place the lasagne sheets in boiling salted water. Cook for 3 minutes. Remove and dispose immediately in ice water, to cut the cooking. Dry the doughs with the help of a cloth.
Mix the ricotta, sour cream or cream cheese, walnuts, chives, salt and olive oil. Fill with lasagne sheets and roll the mixture to form cannelloni. Place in a prepared pan with olive oil and let rest in refrigerator for 2 hours.

Sauce

04 tomatoes peeled and diced seeds
1 red onion, chopped - I used regular
16 black olives, cut into slivers
300ml extra virgin olive oil of better quality
juice of 1 lemon
chili pepper
capers to taste
chopped basil to taste
chopped fresh cilantro to taste
beans cilantro to taste
white pepper to taste mashed
salt to taste

Mix all ingredients and put over the cannelloni and bake in preheated oven for 8 minutes at 200 º C.

To serve, sprinkle grated parmesan cheese



Bon Appetit!

Il vero pesto Genovese

I eat Pesto pasta sauce since I´m was a child. My father, an Italian from Genoa, always liked the dish and always asked my mother to prepare. I've never been a fan and ate more just because it was what  was been served. Sometimes I asked my mom to make a tomato sauce just for me. I started to like it more later. Let the recipe:
 
pesto
30g basil (preferably single sheet)
30g grated parmesan cheese
30g ground almonds
salt to taste
100 ml good quality olive oil
4 large potatoes, peeled and diced medium

Beat all ingredients in blender until smooth. Place the olive oil just because the measure is not 100% accurate. It may be that you need to put a little more than 100ml. Another secret is not to keep the blender running long. You need to slowly turning.

Place water in a pan with the potatoes and bring to a boil and so do the noodles.Place the noodles and follow the cooking time. This time should be enough to get thepatatas cooked.

Remove the water, put the sauce on top.

Bon Appetit !!!

Pancake with Strawberries syrup

I particularly love the American breakfast. Obviously not to eat every day, even as we are not used to it. But whenever I go to America I always find time to go at least one day at a restaurant that serves a traditional breakfast. My favorite dish is pancakes. I got a recipe on the IHOP website that is super easy and is actually very similar on the ones that I eat at the restaurants. The secret is in the pan temperature, which can not be too hot to give time for the pancake to rise.
 
Ingredients
1 and 1 / 4 cup flour
1 and 1 / 4 cup of yogurt (the original recipe calls for buttermilk, but as we don't have it here, we can use yogurt)
1 egg
1 / 4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
A pinch of salt
1 / 4 cup oil 
Hit everything in a blender until it forms a sticky mass. Heat over medium heat a nonstick pan and place 2 spoons full of dough to make each pancake. Let brown on one side and turn, leaving the other brown. Remove and repeat procedure until the dough ends. 
You can put whatever you want on top of pancake, including eating pure. I love maple syrup, which is the most traditional way. You can also put whipped cream or ice cream. 

In my case I used a cover strawberries. Put 500g of cleaned and sliced ​​in half strawberries in a saucepan with 75g sugar. When the water was almost dry coverage is ready. 
Bon Appetit!

Croque Monsieur

For those who want to make a special snack, eat something different or when you receive quests, this sandwich can be a good option. There is nothing less than cheese and ham, with a special detail.
In my case, I used turkey breast, but could be ham or untilroast beef. I do not recommend salami, raw ham or other like these that are not so good when heated.

Ingredients (4 sandwiches):12 slices of bread with butter on both sides. I used salted butter
12 slices of turkey breast
12 slices of cheese (I used mozzarella, but it could be a chaddar or any cheese that melts well)
5 beaten eggs
1 / 2 cup heavy cream 
1 teaspoon grated nutmeg
Salt and pepper to taste
200g grated Parmesan
2 chopped chili
Preheat oven to 200oC. Grease a baking dish with butter.
Prepare 4 sandwiches with a slice of bread, 3 slices of turkey breast, a slice of bread, three slices of cheese and a final slice of bread. Place all 4 on the baking sheet.
Mix the beaten eggs, cream, salt and pepper, chili and half of the Parmesan. Put on top of the sandwiches and put the remaining Parmesan on top of all.
Bake until golden brown.

Bon Appetit!

Pears in Wine

This may be a different and quick dessert, especially when you need to do something to several people. It is very good and shows that you knows how to varies desserts in your meals. I got this recipe on Globo.com  website with some personal touchs. 

Ingredients
4 firm pears
Juice of 1 lemon
2 cups sugar
2 cups of red wine - preferably dry
1/2 cup of port wine
1 tablespoon honey
3 cloves

Peel the pears and put lemon juice so they do not go dark. Reserve. 
In a sauce pan, mix sugar, red wine, port wine, honey and cloves and boil for 5 minutes.
Add the pears and cook for 30 minutes, until it get tender. Remove the pears gently with a slotted spoon and set aside. Bring the syrup back to the heat and simmer for another 15 minutes or until thickened slightly.
Place the pears on individual plates, drizzle with the syrup and garnish with mint sprigs.Can be served hot or cold. If desired, could be served  with whipped cream or ice cream.


Bon Appetit!