Pain And Tenderness In Thumb

The Drama of storage in oil

Quando sono stata informata del fatto che il freezer non è una specie di macchina che ferma il tempo ho capito di avere un problema con la conservazione degli alimenti...mi piaceva l'idea di poter lasciare i cibi in stand by per un tempo indefinibile...
Oltre a questa shocking revelation in my mind wandered a series of pressing questions about the label: "Once opened store in a short time." How can I get out in "short time" consists of 250g of pumpkin? A short time is more or less than a week?
Not to mention the terror of botulinum toxin that grips me every time he dreamed of putting a package the canned vegetables: they remain dreams. Prepare
liqueurs and jams is cathartic in a sense: they are the only foods that allow me to give vent to my dreams by Grandma Duck minimizing the risks.
For people like me do not ventured for fear of creating powerful bacteriological weapon, since this recipe starring eggplant and tomato secco, garantendo una durata di 4 giorni nel vostro frigo!

Melanzane:
-1kg di melanzane scure sode e sane
-olio e.v.o.
-aceto balsamico (uno decente!)
- basilico
- peperoncini secchi
-aglio in granuli
- prezzemolo
-sale

Lavare le melanzane e affettarle a rondelle, disporle su carta da forno con olio e sale e cuocere per 30/40 min. Disporre all'interno di un contenitore per alimenti formando degli strati in cui si alternino le erbe aromatiche tritate, il peperoncino, l'aglio (che in granuli non è certo il massimo, ma vi permetterà di essere tollerati nel letto matrimoniale), un filo d'olio e l'aceto.

Pomodori secchi:
-350g di pomodori secchi
-200ml di aceto di vino bianco
-olio e.v.o.
- origano
- basilico
- alloro
-uno spicchio d'aglio
- pepe nero

Immergere i pomodori in una soluzione di aceto e pari quantità d'acqua per circa due ore, o comunque finché non risultino teneri. Strizzarli e tamponarli con carta assorbente da cucina, disporli in un contenitore per alimenti con le erbe aromatiche e le spezie, se necessario regolare di sale e aggiungere alla fine l'olio che dovrà essere abbondante.
nB=potete riutilizzare l'olio per condire le insalate o per un sugo di pomodori freschi.

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The Chestnut and his chocolate shell

Mi è stata regalata una quantità...notevole di castagne, sebbene una parte sia diventata il dopocena preferito dei miei ospiti ho dovuto elaborare delle strategie di consumo/conservazione alternative. Ho deciso che questo è l'anno delle castagne col cioccolato, per cui oltre ad una deliziosa marmellata variegata al fondente (che presto posterò), mi sono dedicata a delle praline, che sto dispensando a parenti e amici, una ricetta "estemporanea", votata al gusto e alla ricerca più che alla consacrazione della tecnica (il senso è che non mi sono sognata di temperare il cioccolato, ecco!).

Ingredienti per 20 praline
-20 castagne grandi
100ml rum-brown
-50g flour
00-50g of potato starch-

-50g caster sugar 100g butter -1 egg

-50g hazelnuts roasted and reduced to crumbs
-100ml cream
-100g fresh great dark chocolate

Boil the chestnuts for 20 minutes and leave to infuse, very clean, for about 2 hours in rum. Mix the flour, potato starch and sugarmill with butter and egg yolk; form a dough and let rest in refrigerator for 30 min. Drain the chestnuts, dry with paper towels and cover with the prepared mixture, giving the shape of a dome and place in oven at 180 degrees for 15 minutes, or until the dough will be slightly golden. Allow to cool. Prepare the glaze by melting chocolate in a double boiler and add the cream and hazelnuts. Cover the chocolates on each side.

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Dolce Trio Christmas ... a contest!

This is the recipe for which I will present "A Taste Challenge 2", a contest Saffron Yellow on Christmas cookies.
If a post Christmas makes me feel a bit 'of embarrassment, a post-Christmas in November, may seem just out of place! But how true is that shoppers have already started making Christmas presents, so the good housewives for their part, are already planning the holiday menu, so: WOMEN ricettone it's Christmas (also enough in advance!).
My idea is to offer a viable alternative to the frog of panettone, proposing that three small cakes to give a blow ...." Life "for traditional tastes.

Cappuccino Pandora
Ingredients for 8 cups of coffee
-3 pandori
small-100ml fresh cream
-50g-50g of white sugar
dark chocolate-
a knob of butter
- bitter cocoa
-sugar

pandoro Soak two small pieces in cream for 30 min, not too dark to prepare a caramel with sugar and melt the chocolate. Squeeze the pandoro and divide the cream into two parts: one is heated and combined caramel liquid, the other will be added to melted chocolate. Add equal parts of softened pandoro to each mixture and blend. Dial the cappuccino alternating layers of cream toffee and chocolate cream, sprinkle with cocoa. Accompany with fresh disks pandoro passed in the oven with a brushed with melted butter and a sprinkle of powdered sugar.

Tower Gingerbread with cream cinnamon
Ingredients 8 pieces: a gingerbread-


yolks -2 -8 -2 tablespoons white sugar
tablespoons flour 00 cups milk

-2 -2 cinnamon sticks
-1 / 2 cup dry Marsala wine (optional, but there is great!)

Deriving from gingerbread sfogliette of assist, where appropriate, with the potato starch, put the cinnamon to infuse into the milk and cook until just moments before boiling. Prepare the custard by beating eggs and sugar, add flour, marsala and pouring the mixture into the milk, cook until it is thick enough. Prepare towers alternating sheets of gingerbread with cream flakes.

cream in waffle Nougat Panettone
Ingredients 8 pieces: a cake-

-250g fresh ricotta cow
-150g nougat, hard
-1 / 2 cup milk flavored with almond extract
- 50g icing sugar 50g white sugar-

- madorle sgusciate, tostate

Tritare finemente il torrone e frullare la metà dei frammenti; unire il tutto alla ricotta. Coppare 16 dischi di panettone dal diametro di circa 4cm, passarli in forno per qualche minuto e spruzzarli con il latte alla mandorla. Preparare un caramello, tuffare le mandorle, recuperarle e lasciarle indurire su della carta da forno. Preparare una glassa con lo zucchero a velo e uno o due cucchiaini di latte aromatizzato. Comporre il dolce con un dischetto di panettone, la crema di torrone, di nuovo un dischetto e decorare con la glassa, il caramello versato a filo e le mandorle.

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week of Roasts. Breast of Veal Roast Stuffed

Quando cresci con una madre che la domenica trasforma casa sua in una locanda, and a father who, to add an infinite number of places at the table, he bought a table that stretches up to 4 meters (still curses), learn to cook soon. The thing I've never been disturbed, my only concern was the "fixed menu" that my mother had developed: the inevitable gravy, his potatoes in the oven, the pie and the roast, always the same: why change if like the roll of veal at all? Boredom was not a contemplative sense.
Today, if I have to eat a roast (yes I confess, I do not like the roast!), I prefer to use homemade, stuff it with vegetables and cooking range.

Serves eight people:
a breast-fed veal (also known as punta di petto) da 1,5 Kg
-10 carciofi romaneschi
-200g di patate
-due spicchi d'aglio
- timo
- pepe nero
-un bicchiere di vino bianco
-olio e.v.o.
-sale

Pelare le patate, tagliarle a cubetti e spadellarle con un filo d'olio, aggiungere il timo e salare. Pulire i carciofi, tagliarli a lamelle, salare, pepare e spadellare con olio. Aprire il petto ed inserire il ripieno, chiudere con spago bianco da cucina e cospargere con il pepe. Scaldare l'olio con l'aglio e aggiungere l'arrosto, far rosolare su ogni lato e sfumare con il vino. Porre la carne su una placca rivestita con carta da forno. Cuocere per tre ore a 120 gradi (temperatura non troppo alta per un tempo superiore alla media), salare dopo le prime due ore di cottura. Affettare una volta freddo e servire con il fondo.

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week. A cut of roast Poor

Fra le carni che si prestano ad una cottura lenta abbiamo la guancia di manzo, considerata un taglio umile, poco utilizzata, è anche abbastanza difficile da trovare.
Tutto inizia con una lunga marinata in un vino dal sapore aromatico (12 ore), si passa poi alla preparazione ed in fine alla cottura (4 ore), praticamente vi dimenticherete di averla in casa...
Non c'è molto altro da dire, se non che la carne è tenerissima e che risulta molto insaporita dai vari passaggi. Questo è sicuramente il metodo di preparazione più semplice, dopo la Cooking the meat is sliced \u200b\u200band served with the bottom and the vegetables with which it was cooked, but if you (altro!) time suggest a further step: cut into fairly large cubes, and plunge into the semolina flavored with rosemary and black peppercorns chopped, cooked each side on a pan with a little olive oil and serve on a restricted puree made with vegetable cooking.

Serves eight people:
-cheek about one kilogram of beef
a-l + a glass of red wine
two-liter of broth (vegetable that goes well in the absence)
-two large carrots
- celery-
a large white onion
-8 grains
-juniper twig
of rosemary-oil-sale evo


unnerve the meat carefully, put it to marinate in the wine liter with peeled carrots, celery, onion quarters in the juniper and rosemary. After at least 6 hours to recover the vegetables, reduce to medium sized pieces and sauté in a large pot, add meat, brown it on all sides and blend with the glass of wine. Add a quart of beef broth and cover. The cooking should take 4 hours to a minimum of flame and the meat should be covered by the stock that may eventually be increased from time to time. Slice the meat and to reduce the background over a high flame, serve together.

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week. Stuffed up Arista chicory soup with ginger

Having in home a fresh ginger root is good and right thing, its sour flavor, similar to lemon, but slightly spicy matches easily to many dishes, including meats (apotheosis), the sauteed vegetables in a wok, but also in tea.
To liven up a simple roll of pork should simply think of a savory stuffing and a sauce (and here comes the ginger, in fact), which contrasts the stoppacciosità meat. I opted for vegetables, in so doing are able to obtain a food calorie restricted by the contribution, with an unquestionable taste and color rendering ranged (wanting instead to stay on "carnivore" you could use slices of bacon or a layer of sausage macinata).

Ingredienti per otto persone:
-un kg di arista aperta
-200g di carote
-200g di zucchine
-200g di peperone rosso
-500g di cicoria pulita
-un pezzo di radice di zenzero
-un rametto di rosmarino fresco
-una foglia d' alloro
-olio e.v.o.
-un bicchiere di vino bianco
-una piccola cipolla gialla
-un pezzo di sedano molto piccolo
-sale

Tritare la cipolla ed il sedano, pulire le verdure, ridurle a cubetti molto piccoli, salarle e spadellarle per tre minuti, una alla volta con una parte del trito di cipolla e sedano e un filo d'olio. Disporre la brunoise di verdure ottenuta sulla carne, roll up and close with a kitchen string. Heat 5 tablespoons oil in a large saucepan with the rosemary and bay leaves and brown the meat on all sides, deglaze with wine and sit in a pan with the cooking. Bake in preheated oven at 120 degrees for 3 hours, often with wetting the bottom. Prepare the soup: boil the chicory in salted water for 10 minutes, drain, sauté with olive oil and fresh grated ginger, blend the mixture. Slice the roast when it is cold, the dish with a bed of velvet and a few slices of meat with a wet bottom.

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week of Roasts. Cooking (almost) Vacuum

I have done a fantastic gift today: I asked the department to earn a watercress un grande fornitore per la ristorazione e una signora ha estratto dalle enormi celle frigorifere una cassetta piena di graziosissime piantine, si trattava di germogli giovanissimi di diverse forme e colori; poi lusingata dalla mia felicità mi ha fatto uno sconto quasi imbarazzante e mi ha detto "sai ti capisco io adoro stare in cucina...".
Il crescione è un tipo di erba da insalata molto aromatica dal sapore piccante ed intenso, si può produrre anche in casa perchè cresce con enorme facilità (non è il mio caso, sono una frana con le piantine) e in cucina viene consumata con moderazione, quindi soprattutto per condire.
In questo arrosto il brie ed il crescione daranno un tocco molto deciso al sapore delicato della carne di tacchino che al forno tende a diventare insipida e stoppacciosa; per risolvere questo problema ho optato per una cottura a bassa temperatura che nei ristoranti avviene a 60 gradi in forno a vapore con l'arrosto chiuso nel sottovuoto per circa due ore. In casa si può isolare l'arrosto nella pellicola chiudendolo accuratamente e cuocerlo in acqua calda (non bollente) per lo stesso tempo.

Come ho già fatto per il brunch ho deciso di dedicare un'intera settimana alla preparazione degli arrosti utilizzando alcune idee che mi sono state suggerite durante un corso di cucina.

Ingredienti per due arrosti da quattro persone:
-un grande petto di tacchino intero
-300g di brie
-due tuorli
-500ml milk-
a handful of watercress
ground-butter
- sage

Clean the turkey breast by dividing it in half, opening a book each party and depriving it of the ribs and bones. Beat the flesh trying to get an even surface and store in a container with milk to marinate for about 2 hours. Prepare a dough with the brie, egg and cress. Drain meat from marinade, pat with paper towels and arrange evenly over filling, roll up the turkey and cover with kitchen twine and then with film, at this point it is important to be careful because the fluid released from meat during cooking will not disperse water which, in turn, must not come into contact with the roast. Cook for two hours in warm water, not boiling, remove the film (at this point will be invested by the aroma!) And brown the meat in hot butter with sage, to form a crust. NB =
roasts "rolled" need to be sliced \u200b\u200bonly when they are well cool!

Spleen And Testicle Pain

Farro in Tomatoes

I'm starting to get used to using the spelled, I'm replacing pasta, rice and bread and I am finding it very well, if the initially prepared soups and salads in summer, now I have found that it is better to fill the vegetables in the oven, and also to create cakes and desserts. When I discovered
that drives me crazy even in the sauce (instead of the usual pasta), I decided to revisit the classic tomato sauce with rice: using the San Marzano, a bit 'of herbs and new potatoes ... definitely a peasant dish, and enough dude =)

Ingredients for 4: -10
tomato s. Marzano
large-300g-600g Spelt
potatoes red onion

-1 -2 tablespoons of tomato paste
-
basil - thyme
-
rosemary - sage
-
tarragon oil-evo-sale


Boil farro for twenty minutes in salted water. Wash i pomodori, dividere otto di questi a metà per la lunghezza e privarli della parte interna, con i restanti e la polpa degli altri preparare un sugo semplicemente facendoli a pezzi piccoli e versandoli in una pentolina con un soffritto di cipolla. Cuocere per dieci min, aggiungere il concentrato e lasciar andare a fuoco lento per altri cinque min. Tritare le erbe aromatiche con cura (tranne il rosmarino) e aggiungerle al sugo solo a cottura ultimata. Unire il farro al sugo e riempire i pomodori; lavare accuratamente le patate senza togliere la buccia, condirle con sale, pepe nero e rosmarino e adagiarle su una teglia ricoperta di carta da forno, insieme ai pomodori e irrorare il tutto con l'olio. Cuocere per trenta min. a 220 gradi.

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the cake tops, a Milestone!


I really struggled to accomplish this feat Pharaonic, including unexpected changes in perspective last minute it took two days of intense work ...
I remember the joy did not sleep at night, waiting with anticipation to the time of the decorations.
acknowledges that it was unusually method distributes the work in well-defined stages: expenditure, preparation of sponge cake and cream, creating the structure and filling, decoration. I chose to spice up the base and fill with the almond cake with chantilly Italian, I chose to cover the cream.
Obviously there were some errors of assessment ...
* the day of the feast I bought the flowers: avevo scelto un mazzo di margherite viola, ma il fioraio mi ha fatto notare che non era di buon augurio mettere su una torta i fiori che si portano ai morti...
*ho lavorato a casa dei miei e non sono stati felici di vedere il loro frigo invaso da questo gigante di panna (ho dovuto smontare ben due ripiani)
*e alla fine il trasporto che è stata la parte più buffa: io al volante a una velocità non superiore ai 30 km/h che sfogavo la mia apprensione (ogni buca era un dramma) sulla mia amica Sara e mio cugino che reggevano in due la torta.

Volete cimentarvi?

Ingredienti per una dose di pan di spagna:
-100g di farina
-50g di fecola di patate
-150g di zucchero
-5 uova
-aroma your choice (I reduced to dust a few kernels )

The sponge is not impossible, it is a cake that rises without yeast, which is soft and delicate flavor but could have a large omelet unless you add a minimum of aroma should also be noted that the texture is a bit 'to a pillow and then stuff it to the Board of duty ...
The only thing not to miss are the times for processing of sugar and eggs must be mounted (not by hand, but with electric beaters at high speed) for at least ten minutes (do 15!). Flour and starch to be added later, by reducing the speed.
The sponge should be cooked for 25/30 min (test with the stick) in an oven at 160 degrees ... decent. If your burning the cakes on the bottom to apply a pan with water. DO NOT open the door before the end!
The sponge provides a solid framework on which to build plans.

The stuffing: Ingredients for a dose of
chantilly Italian:

yolks
-4 -12 -4
tablespoons sugar 00 tablespoons flour

-4 glasses of milk-vanilla flavor
-peel grated lemon
-300ml of cream

Prepare the filling by beating egg yolks and sugar vigorously, when the mixture reaches a light color, add the flour. Heat the milk in a saucepan large without boil, mix the cream with the milk and pour it into the pot. Cook over low heat until a good consistency (almost a pudding), if the cream will be too "slow" in fact, you can not stuff the cake. Allow to cool for about 1 hour in refrigerator, whip the cream until stiff and add the two prepared by mixing from the bottom upwards.

To stuff there are some details: * It is important
of precision: the layers of the cake should be all the same height
* remove the top and sides of cake pan (too hard) *
the pan before cutting horizontally cake for filling, moisten edges with milk
* No I used special structures for carrying out plans, I have only added to the cake over, a long stick that held together the different levels.

Exercises Fluidodynamics

... on Cream of Tomato Cinnamon

Ugh, but I want to cook! to do things seriously ...

stresses me buy my favorite magazines and see that the maximum they can do in the summer is "teach" to make the salad with tomatoes or pasta salads. I understand that not everyone wants to immolate himself in front of the stove with the heat, but really none of us ever feel like a cooked dish?!

Like many of the recipes that I'm posting this ultimately comes from the cooking class that I took some time ago and was also published To Kitchen and Wine. This is a paccheri filling requires a great deal of commitment and the desire to brew in the kitchen, is perfect in a dinner at which there is no first course, served individually as appetizers.

Ingredients:

for 4 / 6 paccheri

- 120g ricotta

-30g of olives pitted and chopped (I used the usual gaeta)

-60g pecorino romano

- 4 tomatoes, extra virgin olive oil bunch

- thyme

- cinnamon

- black pepper

-sale

Prepare the soup affect cross on the bottom of tomatoes, plunge into boiling water for 30 seconds and then in water and ice, this will peel very easily.

Remove from tomato water with vegetation, leaving practically only the water that will be cooked over low heat for 10 minutes with a little olive oil and salt.

paccheri Cook in boiling salted water leaving them slightly al dente, cooked, plunge in iced water. Mix the ricotta with salt, thyme, pepper and olives; paccheri stuffed with this mixture, when ready to pass them in the cheese (as a kind of breading) on \u200b\u200bnon-stick pan and cook until the cheese has formed a crust. Join un pizzico di cannella alla vellutata di pomodoro e versare quest' ultima a specchio su un piatto, adagiarvi sopra il pacchero e decorare con un rametto di timo.

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"Reimagining" Caprese

Dopo un bel po' di giorni di latitanza (passati a boccheggiare in pace tra il futon e il ventilatore), mi risveglio con la pretenziosa intenzione di scomodare un grande classico per presentarvi il "mitico" pomodorino confit! Una fine decorazione e insieme una mini degustazione in ascesa (verso il paradiso), insegnatomi da una grande chef indiscutibilmente geniale e a tratti vagamente stronza. Assaggiandolo si percepisce distintamente una gamma di sensazioni gustative, nell'ordine: dolce, salato, acidulo, piccante, che si succedono rapidamente .
Sostituendo questi cosetti ai classici pomodori crudi, e del pesto senza parmigiano al solito basilico, possiamo ottenere una caprese molto speciale che, senza rinunciare ai sapori originari restituisce una sensazione più raffinata (oltre naturalmente all'effetto sorpresa).

Ingredienti:
per quattro persone
-400g di pomodori pachino maturi, piccoli e ben ancorati al loro rametto
-mozzarella di bufala (quantità a vostra discrezione)
-30 forglie di basilico grandi lavate e tamponate
-20g di pinoli
-olio e.v.o.
-1/2 spicchio d'aglio piccolino
-4 cucchiaini colmi di zucchero bianco
-
black pepper - dried mint
-sale

Wash the tomatoes and gently, with as much care, taking them off the branch, trying to leave one side attached to the tomato after a baking sheet lined with parchment paper, and have them put on it season with a little oil and sprinkle with sugar, pepper, salt and mint.
Bake in hot oven (about 230 degrees) for about twenty minutes, or until they are slightly wilted.
Prepare the sauce pounding basil leaves with garlic, pine nuts, salt and oil. Serve
slicing mozzarella, available over the tomato confit and sauce.

What's Your Favorite Fish?comments

The perfect tan =P

I'm not sure the right person to talk about tanning yesterday I walked twenty minutes in the sun and after a few hours I felt my cheeks burn red as were those of a German tourist after 4 hours in a row to the Vatican museums. A difference when many people though, I am not ashamed to get to the beach the first day on the beach and show off my sickly pallor, indeed, I apply a nice protection 40 (!), Wear a shirt and placed me under the umbrella.
For all but those who plan the timing of their tan two months earlier (along the bikini line), I recommend this soup, prepared with items that promote a tan, the more hot pepper that helps to withstand the heat (sapevatelo!).

Ingredients for four people

-800g carrots 350g fresh spinach-


-2 stalks celery-onion-parmesan

-a fresh chilli, small, seeded
-
black pepper extra virgin olive oil-salt-


Wash and peel the carrots, reduce them to tiny cubes, do the same with the onion and celery.
Wash the spinach thoroughly (perhaps with bicarbonate) and discard the hard parts of the leaves, cook for few minutes in boiling salted water. Heat
eight tablespoons of oil in a large pot and fry the diced vegetables with chilli, before getting too color to one liter of water and salt. Cook for 20 minutes over high heat, or until the water is not to be reduced by 50%. Mix the spinach mixture (with the help of a little 'cooking water), and the carrots. Serve the soup, leaving the two colors / flavors distinct, adding a few slivers of parmesan, a drizzle of olive oil and freshly ground pepper.

Heartburn While Fasting

Una ricetta con dedica!

The poppy-seed cake is a classic that I have dared to despise, I felt a kind of insipid donut with a strange disease. The experience made me change my mind. I've always prepared for the work place and never taste it, then one day I did it at my house during a serata di chiacchere. Mentre Maria, la mia coinquilina, mi faceva le carte (sfavorevolissime!!) un odorino di dolcetto si librava su tutta la casa, all'assagio è stato amore.
Questo è un dolce davvero speciale: è il dolce preferito di una mia ex collega, lo adorava, ma non sono mai riuscita a darle la ricetta, alla fine ha provato quella pubblicata su un libro che usavo al lavoro...ovviamente io l'avevo modificata fino a renderla totalmente diversa. Visto che Gemma è stata una collega fantastica, ed è una grande ammiratrice di punto di fusione, dedico a lei il post e la ricetta, e ovviamente anche alla sua mamma.

Ingredienti:
-300g di farina 00
-una bustina di lievito per dolci
-70g of poppy seeds
-a carton of vanilla

-180g butter-230g caster sugar 180ml fresh cream-

-3 eggs

Working the room temperature butter with sugar, add eggs , cream and poppy seeds. Cut the vanilla with a knife and remove the seeds to be added to the dough (the shell can be used to Pharmacokinetic vanilla sugar). Sift dry ingredients and stir vigorously to wet ones. Grease and flour a baking dish large enough (24 cm diameter), pour the mixture and bake for 45-50 minutes in preheated oven at 180 degrees.

Generally once cooled the cake is served covered with jam (berries tend to), and in this case I preferred to put next to each slice, I used a all'uvaspina taken from Ikea (VERGOGNA!), but there was great!

Stardoll Free Midi Wear Designs

Caldo, Tiepido, Primaverile

It seems to me the day to make this recipe: stupid rain, cold wind, but still spring a hot dish, of course, but with a series of elements that are brutally underrated this season: vegetables .
Now, the choice of the boar was not really a choice, but he took me to opt for a fresh pasta (obviously home made) and a range of herbs, but especially the celery root, a monstrous tubero apparentemente inutile.
Non nascondo che si tratta di una preparazione piuttosto lunga (una specie di piatto della domenica) ma ogni passo è necessario e affascinante, a cominciare dalla preparazione del ragout al coltello.

Ingredienti per quattro persone:
per la pasta
-4500g di farina 0
-50g di semola (per lavorare)
-4 tuorli
per il ragout
-400g di polpa di cinghiale
-100g di carote
-una grossa cipolla gialla
-un l di brodo di carne (ma anche vegetale va benissimo!)
-300dl di vino rosso
-bacche di ginepro
- timo
- alloro
-olio e.v.o.
-sale
per la salsa
-150g di fagioli cannellini
-150g di piselli
-100g di sedano rapa
- erba cipollina
-olio e.v.o.
-sale

Marinare la carne intera in 2,5 dl di vino con le foglie di alloro (3/4) , qualche bacca di ginepro schiacciata con il coltello e due rametti di timo per almeno due ore. Preparare intanto la pasta: disporre su un piano la farina a fontana, depositare al centro gli albumi e sbattere con una forchetta cercando di incorporare la farina dai lati. Lavorare energicamente l'impasto che, una volta pronto, deve riposare nella pellicola per circa 30 min. Riprendere a pasta e stendere senza tirare fino ad ottenere una sfoglia moooolto sottile (se potete usate la macchina apposita!!!). Dividere la sfoglia into pieces and spread each one of these again, rolling three times the dough on itself with the help of the flour and cut out a series of strips not too loose. Place the dough on trays (preferably straight) always using the flour that will prevent the noodles from sticking. Take up the meat from the marinade drain, carefully cut into small cubes and do the same with the carrot and onion. Heat the oil in a saucepan, add onion and carrot and fry gently, and also add the browned meat soon as it is to be blended with the remaining wine and salt. Check often cooking that will last approximately one hour over low heat, adding from time to time the broth needed.
Boil beans in salted water and once drained, blend with the stock necessary to obtain a puree quite liquid. Cook the peas and broth with just salt, and sauté the celery in small cubes with the oil. When all ingredients are ready Cook pasta in salted water for 3 min, and finish cooking the meat sauce (which must eventually find enough dry), mashed beans, peas and celery, mix the vegetables for a couple of minutes. Off the heat and add the chives and serve

Wow is long! I wanted to point out that the first is a very good warm too!

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Gougères...le mie Reginette del Finger Food

They are simple, minimal, Winey, not dirty. My queens with the French name I can not even pronounce are just tiny puffs savory, mixed with empty because of the cheese. The thing that drives me crazy is the color that thanks to the brushed of egg, crispy crust combined with the softness / emptiness inside and taste so delicate as to seem almost ... plane.

Ingredients: 130g flour-


butter-60g-90g of cheese (gouda for my taste, Parmesan or similar for a stronger flavor) -4
eggs (+ one for brushing)
- nutmeg
-sale (depending on the cheese used)

Bring to the boil 250ml water with the butter. When boiling remove from heat and add the flour all at once, stir vigorously, calling the fire continuing to mix until it forms a ball that comes away easily from the edges of the pan. Add the eggs previously beaten with salt and nutmeg, a little at a time, trying to incorporate the mixture well, then add about 70% of the cheese. With a pastry bag fitted with tip off and form smooth balls of dough on a baking tray lined with baking paper, it is important that they are well spaced. Spolerizzare gougères with the rest of the cheese and bake at 170 degrees for 25-30 minutes, it might take more or less time, churning out only when they are swollen and golden.

This method prepares the "dough choux" pastry used for cream puffs, simply remove ingredients from the cheese and nutmeg and you can make an excellent dessert.

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Turbanti di Salmone

Too bad for the bad photos ... was not born to end up on the blog, but I finally decided to bring this dish really good and gentle, suitable for this season. I spent two hours or so to fix, trying to clean the pan, but the height of folly I reached when I started to delete agretti "a mess"!
Returning to the plate: initially did not think it would be so good but the potatoes after cooking have given off a flavor unico accanto al pesce, e gli agretti hanno conferito all'insieme una croccantezza deliziosa!

Ingredienti:
-un trancio di salmone da circa 600g
-300g di patate a pasta gialla
-1/2 mazzetto di agretti
-timo
-santoreggia
-dragoncello
-olio e.v.o.
-sale

Pulire gli agretti e sbollentarli per qualche minuto in acqua bollente salata, scolare e lasciar raffreddare; mettere in cottura anche le patate semplicemente in acqua bollente con la buccia. Tagliare il salmone in modo da creare delle striscie lunghe 20-30 cm non troppo spesse. Sbucciare le patate e schiacciarle aggiungendo alla purea ottenuta le spezie ben tritate ed il sale. Stendere le striscie di salmone sul piano dim lavoro, ricoprirle con la purea, sovrapporre gli agretti e avvolgere delicatamente fermando con uno o più stecchini. Procedere così per tutte le altre striscie, adagiare su una placca unta o foderata con carta da forno e completare con un filo di olio e il sale. Cuocere in forno a 180 gradi per circa 20 min.

Consiglio di servire i turbanti su uno specchio di purea di patate molto lento allungato con la loro acqua di cottura e un fiocco di burro.

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Riscoprire le Seadas

Se per buona parte sono greca, e di nascita sono romana, per la restante percentuale (che non ho mai calcolato) sono sarda. Per questo ho sempre avuto modo di assaggiare prodotti specialissimi della sardegna che venivano mandati da parenti (mai visti e conosciuti) to my grandmother who, in turn, sorts them between us. So fine cheeses, ciccioneddi (always called it the famous dumplings), sponge (the real ones are delicious Sardinian), papassini, and of course the seadas. The
hated, I did not understand, I have always believed that they were a mixture of flavors irreconcilable .. until I got to prepare myself with my grandmother!

Ingredients:
-500g of fresh sheep's cheese-300g semolina

-2 large eggs
-150 lard-
zest of two oranges
-olive oil for frying honey-
slightly loose to Prepare a water bath

dough with flour, eggs, and lard that is quite smooth and homogeneous and let rest in refrigerator for 20 min. Slice the cheese is not too thin. Take over the dough, roll out and train numerous records at the center of which lay the cheese and a small part of the peel; close overlapping another sheet. Fry in hot oil until golden on each side is not. Garnish with the other peel and honey.

honey is usually replaced with sugar, I personally do not agree: the grains disturb me a lot: s'incroccantisce the dough, the cheese melts, the bark is the element of freshness that contrasts the fried .. . honey softens everything and makes it fascinating.