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Risotto with Mushrooms and Shrimp Risotto with shrimp and Parmesan, simply and easily, does not require much knowledge. Delicious food and rich protein is ideal for summer days. If you like a combination of shrimp and Parmesan, this is an ideal recipe for you. Follow instructions. Ingredients: cup - 200 ml. simple, total time: 35 min., 3 serving Olive oil EVO 250 g mushrooms/ sliced or Porcini 350 g shrimps, peeled and deveined 1 carrot/ chopped 1/2 teaspoon red pepper flakes 1/2 white onion/ minced 4 cloves garlic/ minced 1 and 1/4 cup Arborio rice + 2.5 cup of water 2 Tablespoons butter 200 ml vegetable soup/broth 3/4 cup freshly grated Parmesan cheese salt and pepper to taste 2 Tablespoons parsley/ chopped and more Preparation: Pour 220 ml water into a small pot and wait for it to heat up, then add soup cube, cook until boiling and turn off the heat. Pour a little olive oil into a deeper pan, put the mushrooms cut into leaves to simmer for about 5 minutes, on medium heat and cover the pan. Season with salt and pepper to taste, turn off the heat and set aside. Put a little olive oil in a deeper pan and wait for the oil to heat up, then add the cleaned shrimp, salt, pepper, and red pepper flakes. Stir and let it cook for about 1–2 minutes. When done, place them on a plate. Prepare the risotto by taking the same pan where you baked the shrimp. Put about 2 tablespoons of olive oil, chopped carrot, onion, and simmer for 3 minutes, then add the garlic and fry for about 30 second. Then add the rice, stir-fry it for 1 minute. Then gradually add the stock, the rice should cook for about 20 minutes. When the water evaporates, add more stock and water as needed. (Ratio -Rice 1 cup: water 2.5 cups) Rice should be soft, but not too much. When the rice is almost done, add the butter, grated Parmesan cheese, stewed shrimps, mushrooms and parsley, stir and cover, let the risotto work for another 5 minutes. Serve as a side dish or as a main dish with a slice of lemon and parsley. Enjoy! #food #risotto #with #mushrooms #and #shrimps #dish #simple #mediterannean #meal #recipe #foodie #foodlover #foodblog #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pasta with Philadelphia Cream Cheese Beautiful Italian pasta with a topping of spring onion, peppers

Macaroni with Mushrooms and Bacon in Béchamel from the Oven Italian dish macaroni with mushrooms baked #food #maindish #dish #pasta #macaroni #maindishes #oven #mushroms #bacon #italian #homemade #delicious

Homemade Pizza The Best Way “Simple” pizza, it has to be an entry in the best and most prepared versions ever at home, it has to have something special. In the case of pizza, there are many details that, one after another, really make a difference. Once you try this recipe, I believe you will make it more than once. If you want to make a pizza prepared like this, I advise you to start the earlier process before the arrival of guests. Follow the recipe. Ingredients: simple, total time: 180 min. 3 servings 500 g of flour 00 400 ml of water 20 g of extra virgin olive oil 10 g of salt 5 g of dry brewer's yeast/ or 2 g fresh yeast + 120 ml milk and 1 tsp of sugar crushed semolina to roll out the dough 300 g of tomato purée 300 g of mozzarella black olives as desired Preparation: Yeast for the Dough Heat the milk to a mild temperature, add the yeast and a little sugar, and let it sit in a deep bowl for about 15-20 min. Dough: To prepare the homemade pizza, start by putting the flour in a bowl together with the baking powder, and mix well. Pour about half a dose of water into the center of the flour and start mixing with a spoon. Then add the remaining water, yeast and always mixing well and collecting the flour from the edges of the bowl, and add the salt and oil. The final dough will be really very soft, almost impossible to work with your hands. Cover the container with a cloth and let it rest at room temperature for 2 hours. Processing: Now spread plenty of semolina on the oven casserole 35×45 cm, and start with the folds. This is the key step for an excellent result of the recipe because it gives strength to the dough and helps it leaven. Spread the dough out in front of you to form a rectangle, with the larger side parallel to you. Imagine dividing it into three smaller rectangles with two vertical and parallel lines then, using a tarot card, fold the right rectangle over the central one, then cover it with the left one: you have made the first trifold. At this point you find yourself with a rectangle with the smaller side towards you. Make a book fold, bringing the upper side to match the lower one. Now cover with a cloth and let it rest for 20 minutes, then repeat the operation 2 more times. In total, you will make 3 rounds of trifold and 3 rounds of book folds. Instructions: Put the dough back into the bowl, cover it with plastic wrap, and transfer it to the refrigerator on the lowest shelf for 16 hours. It is not a real leavening, but rather a maturation that will lead to the doubling of the volume and the formation of bubbles on the surface. If bubbles don't form, that's fine, as long as the dough has grown. Return the dough to room temperature for at least 15 minutes. Then roll it out in a lightly greased baking tray without using a rolling pin: push lightly with your fingertips, from the center outwards, until the whole baking tray is covered (with the indicated doses you will obtain a baking tray of approximately 35×45 cm). Let rise at room temperature for another 15-20 min. At this point, stuff the pizza only with the tomato. All other ingredients will be added later. In the home oven, cooking pizza is even easier, but some aspects must be taken into consideration, firstly the temperature that the heat distribution is able to reach. Here's how to recreate the conditions of a professional oven at home. Bake at 250 °C for 10 minutes on the lowest shelf of the oven. Lower the temperature to 220 °C, take it out of the oven and add the mozzarella and any other ingredients. Continue cooking for another 10 minutes. Remove from the oven and enjoy immediately. If your oven does not reach the indicated temperature, you can cook it for a few more minutes at the maximum available (which in any case must never be lower than 220 °C). Cut the pizza into smaller pieces and serve warm. Buon appetito! NOTE: Homemade pizza, as always in the case, is good when freshly made. However, if there is any leftover, I recommend consuming it within 2 days, heating it in a pan with the lid on for 5 minutes or in the oven at 140 °C for 10 minutes. For best results, wrap it in aluminum foil. #food #dough #pasta #pizza #italianfood #best #recipe #pizza #margherita #simple #recipe #homemade #homemadepizza #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

When the water started to boil, add the dough and cook according to the instructions, I always cook Italian Mediterranean #simple #recipe #fast #blog #coffeetimelena #foodie #foodblog #foodblogger #foodlover #italian

Tagliatelle in Mushrooms Topping Delicious and fast Italian food in the simplest way, in just 30 minutes tagliatelle #mushrooms #topping #cookingsourcream #cream #delicious #tasty #italianfood #food #recipe #italian

Chicken and Vegetables When I feel like eating chicken and I would like something different, I put an Italian #food #chicken #vegetables #lasagna #delicious #tasty #recipe #italian #foodblogger #italianfood #recipe

Pizza Margherita This pizza was named after Queen Marguerite of Savoy, prepared for her in 1889 at a party at the Capodimonte Palace in Naples, she was delighted with the colors white, red, green. Follow recipe. Ingredients: 900 g of flour 00 /or Manitoba 15 g of fresh brewer's yeast 3 teaspoons sea salt 450 ml of water 2 teaspoons sugar 1/2 cup extra virgin olives Pizza Toppings: 500 ml tomato sauce 1 kg – mozzarella Basil to taste Salt to taste Extra virgin olive oil to taste oregano if you like Pizza Margherita Preparation: Dissolve brewer's yeast in a little warm water, about 10 ml. Add salt to the flour and mix. Pour water into a large bowl, add a little dissolved yeast, oil, and flour, while with the other hand start kneading. Collect the remaining flour with your hands and knead in a circular motion: mixing takes about 15 minutes until the dough reaches the right compactness. When the dough is ready, make a loaf with your hands and lightly flour it. Cover it with a dry and clean cloth and let the dough rest until it doubles in volume. This can take up to 6 hours, depending on the internal temperature. To speed up the time, you can put it in the oven that is turned off with the light on. When the dough has risen, knead again and make eight loaves, cover with a cloth and leave to rest until they double in volume. Meanwhile, prepare the dressing: pour the tomato purée into a bowl and add a salt, cover, and place in the fridge. Cut the mozzarella into slices or pieces and put it in a colander: that way, it will lose the excess whey. Now roll out the loaves: to get the shape and consistency of the Neapolitan pizza Margherita, roll it out with your hands: place the whips in the middle of the dough and knead in a circular motion so that the air moves outwards. The edge or protrusion will be so puffy and soft. Season the pizza with tomato, mozzarella, and basil, put a sheet of parchment paper on the pan, put the pizza in it, and add oil. Bake in a preheated oven at maximum temperature, about 240 C, for 10 minutes. Buon appetito! #food #pasta #dough #pizza #margherita #delciois #simple #trappist #mozzarella #tomato #sauce #recipe #dish #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Stracciatella Ice Cream Beautiful Stracciatella ice cream, the taste is fantastic mixed with vanilla and chocolate. It is quick to prepare and is a very one-off recipe. Follow recipe. Ingredients: simple, total time: 25 min. 5 egg whites 10 Tablespoons crystal sugar 5 egg yolks 500 ml sweet cream 2 vanilla sugar/ 20 g 1/2 teaspoon of vanilla flavor/ optional 100 g of cooking chocolate Preparation: Cut the chocolate into thin fine fetishes with a serrated knife, then cut across in a few places to get small chopsticks. Beat the egg whites into a stiff batter, adding a tablespoon by tablespoon of sugar. Add the egg yolks one by one to the snow and mix further until all the yolks are used up. In another bowl, whisk the sweet cream with the vanilla sugar, but be careful not to make too much, let it be firm but creamy firm, do not mix further. Then add the whipped cream to the egg mixture and mix well. Finally, stir in the cut chocolate. Place in a plastic container and immediately in the freezer. Buon appetito! NOTE: Keep Ice Cream for up to 10 days in an airtight box in the freezer. #food #dessetrt #ice #cream #icecream #dessertlover #foodie #foodblog #foodblogger #cofeetimelena #blog #vanilla #chocolate #simple #recipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Sicilan Pasta Tuna in Tomato Sauce A fantastic Italian-Mediterranean delicious, meal ready in just 20 #Sicilian #Pasta #Tuna #in #Tomato #Sauce #Mediterranean #food #pasta #fish #tomatoes #italian #lunch

Chicken Ragout with Mushrooms Delicious Chicken Ragout with Savory Mushrooms This delightful chicken ragù Start with onions and leeks, which form the aromatic base of the ragù. Using bone-in pieces such as thighs or drumsticks can add an extra layer of richness to the ragù, as Combine Ingredients To bring the ragù together, you will also need tomato paste and tomato concentrate ingredient ensures that the flavors meld beautifully during the slow cooking phase, resulting in a ragù

White Caprese Apples and Lemon Cake Caprese cake is originally from Naples, Italy.