Bolognese meat sauce

salsa bolognese


preparation time: 0,
cooking time: 120,
portions: 0,


ingredients


Semi-lean beef and pork: gr. 800
carrots: 80 gr.
Celery: gr. 80
Onion: gr. 60
Seed oil: 1 dl.
Tomato concentrate: 40 gr.
Dried mushrooms: 5 gr.
Red wine: 0,7 lt
peeled tomatoes: 0,5 kg
Two cloves
nutmeg
Aromatic bunch
Two laurel leaves
stock cube powder
Pepper

preparation

Soak dried mushrooms. Chop the vegetables by hand. Chop the meat cut into pieces. In a saucepan heat the oil and brown the vegetables with two bay leaves. Add the minced meat and let it go for a few minutes.

Add the red wine and let it evaporate. Add the tomato paste, the peeled tomatoes and the finely chopped dried mushrooms. Then add all the aromas the nut and cover with plenty of hot water.

Let the sauce cook for about two hours.

Potato and green beans salad

Insalata di patate e fagiolini


preparation time: 15 min
cookin time: 35 min
portion: 4


ingredients

potatoes 400 gr
green beans 400 gr
olio extravergine di oliva: 40 gr
parsley 4 rametti
garlic 1/2 spicchio
vinagre: 20 ml
salt
pepper


preparation


Wash the potatoes well to remove the earthy residues present on the peel. Put the potatoes in a pot with cold water and a little salt and boil for 35-40 minutes (the time varies according to the size of the potatoes). Meanwhile, wash the string beans under running water. Drain, remove the tips and, if present, the thread. In another large pot bring salted water to a boil. When it starts to boil, dip the green beans and let them cook for 3-5 minutes (decide the cooking time according to your tastes but keeping in mind that the vegetable must remain crisp). Drain and stop cooking by cooling them under running cold water. In this way they remain green and crunchy.

Drain the potatoes, let them cool, peel them, cut them into large pieces and put them aside in a large bowl. Cut the string beans into small pieces and add them to the potatoes.

Prepare the vinaigrette by pouring oil, vinegar, lemon juice, salt and pepper into a glass jar. Add the finely chopped garlic and parsley. Close the jar and shake vigorously to emulsify everything. Pour the vinaigrette on potatoes and green beans, stir gently, add salt and then cover the bowl with plastic wrap. Refrigerate to rest until ready to serve.

Potatoes in green

preparation time: 10
cooking time: 40
portions: 6


ingredients


1 kg di potatoes
15 g di basil
15 g di parsley
extra virgin olive oil
vinegar
salt
pepper
oregano


preparation


To start preparing the potato salad in the green you have to start right from the potatoes, which will be put to cook in plenty of salted water for about 40 minutes.

Once ready, the potatoes should be left to cool, deprived of the outer peel and then reduced into slices or chunks depending on your taste. At this point you can devote yourself to the realization of the accompanying sauce for your potato salad to green.

First, devote yourself to parsley and basil, which will first be washed and then finely chopped with a knife. Add them in a bowl and sprinkle with extra virgin olive oil and vinegar. Emulsify everything and then pour it over your boiled potatoes prepared earlier.

Finish the preparation of the potato salad in green by adding salt and pepper and adding a handful of oregano. Mix everything and leave your potato salad to rest for at least half an hour before serving so that the potatoes have time to flavor well and absorb the scent and flavor of the sauce with which you sprinkled them.

Capricciosa Salad

Ingredients

Gruyere: 50 gr.
Carrot: 100 gr.
Celeriac: 100 gr.
White wine vinegar: 1 spoon
Mustard: 1 teaspoon
Fine salt: j.e.
Baked ham: (only one slice) 50 gr.
Mayonnaise: 300 ml.

prep 10 min
servings 4

Preparation

Wash and peel the celeriac and carrots, then cut them finely to the Julien;
put them in a bowl and add the vinegar, a pinch of salt and mix well.

Cut the cheese and cooked ham into thin strips, add them to the vegetables.

Incorporate the mayonnaise and mustard in the end;
mix the ingredients very well and place in the refrigerator for at least an hour. Serve the cold capricciosa salad.

Storage

Keep the capricious salad in the fridge in a bowl with the lid, at most for one day.