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Trofie Pesto (delusions of a lunch break mid-summer)

Background: fresh basil in the fridge, bad day at work, want to relax and have a lunch available.

Facts: I invented trofie pesto!

Serves 4
For trofie:
- 320 grams of flour 00
-
150 grams of warm water - 2 teaspoons of salt
For the pesto:
- 4 handfuls of basil leaves Ligure
- Pine Ridge
1 tablespoon - 1 clove of garlic Vessalico
-
a pinch of salt - 3 tablespoons of pecorino romano
- 50 ml of extra virgin olive oil of olives
- 2 ice cubes to complete
:
- 1 potato
- beans according to your taste

Preparation
For trofie: Mix all the ingredients for a long time until dough is smooth, rather firm and elastic, wrap in plastic wrap and let stand for 30 minutes. Obtain cylinders of dough 1 cm in diameter and cut them into pieces of 1-1.5 cm. Fold up the pieces by crushing, starting with the palm and pulling to Slide your hand over Tocchetto coiled and ending with the fingers, then switch on the side of pushing Tocchetto which is twisted so as to twist it too. It 's harder to write than done I swear. Continue this for all the pieces ... ... you will get more or less what you see in the picture, maybe even better.
For the pesto: Place the basil in a blender, a pinch of salt and 2 ice cubes, blend, add the oil and continue blending, add the garlic, pine nuts and other oil and blend well. Add more oil until the consistency is pretty smooth and fine. Put in a pot, stir in the cheese, cover with a thin layer of oil and keep refrigerated.

Peel and cut potatoes into cubes, chopped green beans. Bring to boiling salted water, toss the potatoes first, after 2 minutes the beans and after 2 trofie. Cook, drain, arrange on plates and drizzle with pesto.

Match: Vermentino, Piga, Cinque Terre, Lumassina, Sauvignon (all non-barricaded)

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La Paella Timbale informe del Porco

more you have, and so forth ...

Ingredients for 6:
- 3 chicken thighs
- 3 rabbit thighs
- 1 pound of chorizo \u200b\u200b
- 36 mussels
- 6
scampi - shrimp
18 - 5 ounces of cuttlefish or squid
- 3 slices of monkfish
- 2
peppers - 3 red tomatoes
-
1 onion - 1 cup of shelled beans
- 12 snow peas (beans Piattoni )
- 2 cloves garlic
- Saffron (1 sachet + pistils or 2 packets)
- 2 liters vegetable stock
- 500 grams of rice bomb
- Ages

oil Preparation: prepared oil flavored with onion : Slice the onion, place in a steel pan, and cover with oil, put in the oven at 100 degrees for 75 minutes, filtered and stored in a bottle (the one that you will make will keep for about 3-4 months and can use it as a base for almost all the rice).
Bone the chicken and rabbit and cut into pieces about 2 cm wide, cut the chorizo \u200b\u200bslices. Clean all fish. Remove the shell and the filet of the intestine and tail of the shrimp scampi, throw the head of the shrimp tails and cut in half. Cut the cuttlefish (or squid) and the monkfish into small pieces. Have the students open the mussels in the pot, remove one of the two halves and set aside the water that flows from it. Clean the vegetables. Chopped peppers, snow peas and cut the cubes of tomatoes, which you previously removed skin and seeds. Blanch the broad beans (frozen ones are fine) in salted water for 2 minutes, drain and cool them in ice water and then peel and keep aside.
Make a vegetable broth in the usual way.
Now that everything is ready, about 60 minutes before you want to serve you started!

Put Heat a paella of iron from 35-40 cm in diameter, heat it well, cover the bottom with oil and onion and heat. Put the meat in the paella and two cloves of garlic and brown them very carefully over high heat, add the chopped squid and saute briefly, remove the garlic and blend with a splash of white wine.
When the wine is dry, add the snow peas and peppers and continue to cook, move around the edge of the paella and the center put the tomatoes, salt all so slightly and cook for 5 minutes. Cover everything with the boiling broth and cook for about 20 minutes. Add the monkfish, shrimp, beans and water to cook the mussels. Add water to obtain a layer about 5 cm high total to arrive more or less at 3-4 cm from the edge of the paella, you boil again and taste for salt, which should be slightly more savory.
At this point you have to put the rice, this is the dilemma, the secret, the touch that is acquired only through experience (I do not have one!). The amount I have indicated in the ingredients are quite correct, but then depends on the flame, the width of the paella, the rice ...
In principle, put the rice in boiling broth along the diameter of paella (diameter perimeter, you have to do a line!), This line of rice must be higher than the stock of about 2 cm. Once this is done add the saffron, stir and adjust the burner flame for a nice lively. To see some pictures on how to assess the amount of rice look http://www.lapaella.net/paella-valenciana/receta-paella-valenciana4.aspx
From this point, the paella is no longer mixed.
Do go on high heat for about 6-7 minutes. Arrange over the paella's shrimp and mussels in the half decoratively.
Now you have to adjust the flame ... experience, touch, etc etc ... ... higher if there is still very liquid, very low if it is already quite dry. Gradually add hot in total since the rice will take 13-15 minutes. Turn off and serve! Wanting

there is an alternative that will give you the advantage of getting a crust on the paella (the ideal would be to obtain the gas in the crust, but you will find that it is not too simple). After the 6-7 minutes he moved all-in convection oven at 200 ° grill on, you get 4 minutes, then add the prawns and mussels (you can taste the cooking of rice) and grill off to refuel more at 200 ° until cooked.

Japanese Whitening Oprah

imbufaliti

Simple recipe fusion welcome diners from the CDP (I'm thinking of founding a party, the House of Pork, then maybe we come to the elections as a list of the owl house freedoms ...). As you know, pork does not throw anything away.

Because I had spinach at home, a number of buffalo mozzarella, pine nuts, milk, butter, flour and nutmeg flowers Thiruvanthapuram (small village in India, known for outbreaks of intestinal flu). I decided to create the formless shapeless.

Here is the recipe: boil the spinach for five minutes, pour ice water (so they remain crisp and green) and squeeze as much as possible. Toast the pine nuts and saute onion. Prepare the white sauce with nutmeg flower (although it is not flower that's okay, I think), add spinach and stir vigorously. Pour the plaster mold resulting in a tray and then turn it into a pan. Place pudding in the middle of the buffalo mozzarella (small), so that does not slip cover it in baking, sprinkled with breadcrumbs and cheese, spepazzate to handcuff and bake at 200 degrees for 20 minutes.

The shapeless pudding is served with a pomegranate grignolino amber lights, able to turn sharper tones of spinach, while the sweet taste of buffalo cheese softens the bitterness of the vegetables in an equilibrium of flavors and textures corrupted only by the irregular feature of this dish.

Next time I'll try to prepare a pie more regular, like the diameter of the mozzarella that is the golden section of the radius of the pie compared to most greek (as taught Pufendorf, Leonardo Da Vinci and Johann Sebastian Bach, author of wrote a famous pamphlet in six hands in about two centuries, entitled "De proportionibus informis ", the "proportion of information", then music from the musician son of the Supreme Ph. Em Bach for organ and ocarina.

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spinach soup clams cremolata chickpea

Omnia Munda Suibus

... Everything is pure for the classical swine ... custom recipe that combines the freshness of the sea with the smells of the dried aerogenes.

Ingredients for four people: 1000 g chickpeas, 500 g of clams, shallots, half a carrot, a stalk of celery, olive oil, white wine, white pepper of Kerala, rosemary and sage.


Blanch the beans for about an hour and a half hours in a pressure cooker with a sprig of rosemary, chopped shallots, carrot and celery and fry it in a crock pot. Add the chickpeas with their water, the soup and simmer to reduce frullatene half. Then add the clams, pour a glass of wine and raise the heat. As soon as the clams open, remove from the heat and add sage. Let the soup sit for ten minutes and then serve with a sprinkling of pepper and a rose-toned fruity extra virgin olive oil (Ligurian olive oil, Garda or Lake Como). And you
magnate ....

Brown Mucas Just Before Period

Sangria Brut Imperial CDP Report

Serves 7:
- a very cold bottle of champagne
-
1 lemon - 1 / 2 pan more
- 1 / 2 bowl of raspberries
- 4 tablespoons sugar
- 50 ml of cognac

Preparation: 2 hours before bringing to the table to put in an airtight container
the fruits of the forest and cognac, taking care that the container as possible to measure the content. Turn a few times the container upside down between your hands and then put the container in the freezer and repeat the operation structure (not to be beaten but overturned gently) after about 30 minutes and then after another 30 minutes.
To serve put a jug of wild berries with brandy, add the sugar and the zest of half a lemon, cut into diamond shapes with her fingers and squeezed inside the jug, stir gently to dissolve the sugar, trying not to crush the fruit.
Add champagne and stir.
Pour the sangria into glasses with a few berries and add to complete a lemon peel squeezed over in his fingers and serve. If it is not very cold add an ice cube in each glass.
Health!

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"La Paella" October 3, 2007

Hello everyone, this morning I have the stomach as tight as a drum skin and the beauty is that it sounds even without fighting over .... normal sequelae of Pork dinner ....

Tengo pure 'nu wire headache.

The day started badly: entering into the kitchen and saw that the brothel was there to fix! However it was worth it, as usual.
Great Pork dinner according to ancient customs, all working, tried many dishes and all very good and then the climate of the CDP that is unique.


I enter the final menu! In your comments, here are the photos .

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La Paella! October 3, 2007

formalizes the date of the next CDP
the theme "Paella!

A link to refresh your memory ... http://www.lapaella.net/paella-valenciana/receta-paella-valenciana1.aspx

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Calamarata made with pesto, green beans and potatoes

Ingredients for 4:
For
Calamari - squid
No. 30 - 200 gr ricotta
- mozzarella fior di latte
80 gr - 60 gr cheese seasoned
- beans for gr.
100 - 2 tablespoons pine nuts
- salt
For the pesto
- 2 bunches basil
- 1 clove garlic
- extra virgin olives
about 50 grams - salt
- 2 cubes Ice
For the potatoes and parmesan cheese fondue
- 1
potatoes - grated parmesan cheese 1 / 3 the weight of the potato
- about 100 ml milk
- Seal

salt - 1 potato
- extra virgin olives 2 tablespoons
Preparation: Boil the potato fondue set, then pelarla and mash with a potato masher and set aside. Boil beans in salted water until al dente without cover, drain and cool immediately in ice water and then let them dry. Meanwhile, wash and gently dry the basil leaves and then prepare the sauce as follows: Place all ingredients in a blender with half the oil, mix well until the sauce becomes very fine, thin with the remaining oil as needed until the sauce is very smooth, bright green, set aside in the refrigerator.
knife to chop the beans in a big way. Wring out the cheese and chop the food processor with pine nuts. In a bowl mix all ingredients for the filling of Calamarata then transfer everything into a pastry bag and keep refrigerated. Boil the Calamarata al dente, drain, cool and place in a dish, making sure to separate all links remained intact, it will serve 24.
Line a baking sheet with greaseproof paper, brush lightly with oil, arrange the rings of cold pasta, making sure they do not touch, stuff flush with the filling, cover with a sheet of greaseproof paper brushed with oil and made to adhere to the rings, keep in refrigerator until time of service. Prepare the potatoes
seal. Peel potatoes and cut a two-cylinder of the same section. Cut the mandolin with the two cylinders of potato in very thin slices. Line a baking tray with greaseproof paper, brush lightly with extra virgin olive oil, place on top of the potato slices and brush them with too little oil. Brown in oven at 150 degrees for about 15 minutes until they are crispy, remove from oven and set aside on the baking sheet.


20-30 minutes before serving, depending on the speed of heating your oven.
Heat oven to 160 degrees.


15 minutes before serving.
Heat up a saucepan with about 70 grams of milk, salt and heat and bake the pan filled with rings. A hot milk
combine mashed potatoes, Parmesan cheese and heat well, add milk if necessary to obtain a smooth cream, blend with hand blender and season with salt.


After 80-10 minutes remove the pan from the oven and place the rings that seal with the potatoes.
Serve: Arrange the potatoes and cheese fondue in the dishes, put on six rings filled for each person, season with a couple of tablespoons of pesto sauce, pierce a potato stuffed in each ring crisp and serve.

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CDP Organization of May 23

Hello!
Here ... try to use the new space to organize.
is confirmed for Sunday dinner of grilled pork theme at the wonderful Rhododendron garden at home.
Well, there are ideas?
I will throw them a few, see if something interesting ....

Carnazza than the usual which is always good ....

Fajitas?
grilled fish wrapped in banana leaves?
Rolled pork loin stuffed with sausage and cabbage?
salad of green beans, radishes and grilled vegetables with smoked tuna? Rib
party?
skewers of chicken teriyaki? Hamburger
party?
Scamorzone grilled?
grilled pineapple?



etc. etc. etc.

:-) Slurp

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Tataki of tuna with crispy spinach, mango sauce and veal risotto

Ingredients for 4:

slice of fresh tuna, bluefin tuna if possible, up from about 4 cm 500 gr Fresh spinach
clean and very coarsely chopped 320 gr Mango
just mature, not soft, ½
Veal brown
cl 10 cl Red Wine Shallot 5

½ clove garlic 4 tablespoons white wine 1

Bread 200 gr
EVO Oil Pianogrillo
cayenne pepper fennel, parsley, basil, salt Maldon

Preparation
The day before, prepare the brown calf. (Sped to a fund. ... Queue 400 grams of veal, boned, breaking bones in pieces and toast in oven at 220 degrees well with carrot, celery, onion, cloves, pepper berries 5. Transfer into a pan, add a bay leaf and bouquet garni, heat then add a good glass of red wine, the alcohol evaporates, add cold water to cover the whole of two fingers and let go to fire low, uncovered for about 3-4 hours until approximately one cup of liquid remains. Filter the funds obtained through the chinois).

Private crust of bread, cut into slices and toast in oven at 175 degrees for about 10 minutes until it is golden brown, let cool and blend with cayenne pepper and herbs. Taste the mixture, which must be a bit 'hot, if not add chili powder, keep aside.
Prepare the tuna steak fillets proceeds of the parallelepiped which has the small side approximately 4x4cm square.
Clean the mango and cut into cubes of 4 mm side, set aside.
In a saucepan to cook it with some chopped scaogno 'olive oil, add red wine and reduce to half, then add the brown stock and reduce again by one third of all, salt to taste, go to China and keep warm.

complete plate
Scladare 4 plates. Brush the tuna steaks with olive oil and breaded with bread blended with pepper and herbs. Place the breaded fillets to roast in a hot frying pan with a little oil over medium heat turning on all sides except from the small (4x4cm) to toast evenly.
Meanwhile heat a wok to high temperature, put 3 tablespoons of olive oil, 1 clove crushed garlic, fry the garlic briefly, add the spinach, turning quickly, add the white wine, turn, remove from heat and place the center of dishes. The whole operation should take very little cooking spinach leaves practically raw spinach but hot. Spread about 1 tablespoon of diced mango on each piatto.Tagliare the tuna steaks into slices about ½ inch thick, arrange on the spinach, drizzle with the sauce, veal, add a little 'Maldon salt, sprinkle with olive oil Pianogrillo raw and serve.

recipe view with Fabio at the cooking class on "raw" fish taken by Nicola Cavallaro http://www.nicolacavallaro.it which I propose to try the restaurant before!

Pictures by pescenaufrago

Jack Black Short Hair

cheese and pears

Recipe for 4 people

Ingredients:

300g rice
2 Williams pears

Taleggio cheese, grated 80g butter 20g

onion

olive oil 1 / 2 cup white wine

Preparation:
Prepare the broth aside and keep warm.
Cut the pear and Taleggio in small squares.
Put the olive oil and fry the onion in a saucepan.
Add rice and toast.
Add 1 / 2 cup of rice wine and let it dry, then begin to cover it with broth (always hot).
5 minutes from the end of cooking, add Cut the pears and continue cooking the rice.
Shortly before, add the Taleggio cut into squares.
Stir and sprinkle with grated cheese before serving.

Poptropica Unblocked Version

Spaghetti alla chitarra with lamb sauce and black truffle

An evening among friends, guitar Abruzzo (for the dough for the music :-)), a few laughs for rolling dough and cook the sauce and you're done, a sudden not bad at all!

Recipe for 6 / 8 people

Ingredients for the dough:

00 300 grams of flour 300 grams of durum wheat flour 3 eggs


140 grams of cold water 12 g salt up

Ingredients sauce: 500 gr
lamb

1 carrot 1 celery 1 onion


30 cl red wine 25 g butter 3 tablespoons oil

Timo

rosemary 1 tablespoon chopped parsley
Laurel
Sale Pepe


40 grams of black truffle or blacks, if you have it, fresh black truffle
60 grams of grated parmesan cheese and 20g of butter to thicken

Preparation: mix the ingredients for the spaghetti for about 10 minutes until to obtain a smooth dough, cover with plastic wrap and let rest in refrigerator for at least an hour. Roll it out and using the guitar make the spaghetti, flour and arrange on a plane waiting to use them.
Prepare the sauce: chopped not too fine carrots, celery and onion and brown in butter and oil in a sauteuse tinned copper, totally handmade and hammered otherwise it is not good. Take the herbs and fry well, add the lamb with a knife, coarsely chopped, add the bunch of herbs and chopped parsley and pepper and brown, and then blended with half wine and continue cooking adding more wine if necessary and appropriate the hot stock, season with salt and keep warm. Cook for about 1 hour, 1 hour and a half.

Cook the pasta al dente, drain and place in pan with the sauce by adding cream truffles (if using middle part is the fresh noodles julienne cocendola end in 2-3 minutes before adding the pasta sauce, add it to the rest put the mix the dough strip and wanting a little 'in raw food), stir the pasta with parmesan and butter, adding the cooking water if necessary, serve.

Match (essential for the success of the dish): Barolo Cannubi 1996 - San Lorenzo di Giuseppe Rinaldi.

Upper Partial Plate Costs

Soup of Jerusalem artichokes with toasted sage Sarde

Recipe by the excellent blog Brussels sprouts.
The Jerusalem artichokes are the roots a bit 'lumpy margheritone of those beautiful yellow often seen in the suburbs, where there is damp and along the banks streams. Licia goes crazy. They are found from time to time even in the supermarket, so I tried this soup that I loved! The propose again, with the consent of the Sigrid Cavoletto:


topinambour Ingredients 500g potatoes 2


vegetable broth 1 shallot 2 slices bread

10 sage leaves 2 cloves garlic

olive oil

Preparation
Peel the Jerusalem artichokes and potatoes and cut into pieces. Mince the shallot and cook it in a pot. Add the Jerusalem artichokes and potatoes and cook a few minutes and cover with the broth. Cook over low heat for half an hour.

Meanwhile, prepare the croutons: Remove the crusts of bread and cut the bread into cubes. In a skillet, heat 3 tablespoons oil, add garlic, peeled and crushed, then the bread and sage, cut into thin strips. Fry the croutons until they become golden, keep aside on paper towels.

When the soup is ready, pass it to the mixer, put on the fire to heat (add a little broth if the soup is too thick). Pour the soup into bowls and add the croutons and sage.

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a beccafico

Recipe of the father of my colleague Giulio Trapani who published the magazine of Rockit, which is a member founder. You'll notice a certain psychedelic language ...

"The Sardinian warbler rolls are made with sweet and sour sardines. For the palate are songs. When I make a dish with 30, you did a full double album, and you eat six. At thirty pieces, all the musicians know, someone may be hurt, maybe a roll breaks, but it is certain that the Sardinian warbler if you're making a real primascelta, a masterpiece indiepop! You must also prepare this dish thinking about what you remember after you eat: the scent of bay, the blue color of sardine wrapped around itself, the intense flavor of the fish softened by the sweetness of sultanas rugged, tempered by the pine nuts and lemon you have paid the last minute after the oven. "

Ingredients
5 sardines per person

bread crumbs Olive oil
Sultanas, raisins that

Salt Chopped parsley 1 anchovy
or 2 per person
Pine
Laurel
Lemon juice




Preparing sardines
Remember that when you buy the sardines should be as blue-green, even with the scales, and must not have gills External red with blood. If no, are cool. Remove the head and bones and open in two: you can do to prepare your fishmonger if you're not capable, but if you do you realize that if you do some fresh sardines are hard to pull the plug without breaking the fish.
Wash the sardines thoroughly under the faucet and drain holes in a colander.
Eye that sardines are not small, you have to roll them on themselves, after putting in the dough. Sardines will be wrapped then closed with a toothpick.

Preparation of
The dough is made from bread crumbs (grated hard bread or buy it at the bakery: no one knows sachets of industrial sawdust). A bowl of bread crumbs for 6 people. You add the bread crumbs olive oil abundant, not covering too much olive flavors, a bit 'of salt, a little' chopped parsley. Ala end of the dough should be the color green.
now add the anchovies, chopped with a knife, in a dose of any person or two anchovies, and mix the dough. Then add raisins, one small, soft, and pine nuts. If the raisins are soft you do not agree in a few minutes to soften it a bit 'hot water, then dry it. How many raisins? I use it a lot, because I like the sweet taste in contrast to everything else. I can not say much, you have to try, but better that abound in deficit. How many pine nuts? A small bag, but do not make full use.

Assembly and cooking
Roll the sardines, put in the mix, close with a toothpick. Align
sardines prepared in a pan, you have anointed the bottom. A pinch of salt on all the sardines. Between a sardine and the other a bay leaf, so we want plenty of bay leaves. All
in a preheated oven at 200 degrees for 15 minutes, should sizzle.
leaving the oven pour the lemon juice that you squeezed before. Outline
salad and a nice chilled white wine.


wine accompanied with a plate so, well, just a side dish salad and wine to accompany them is definitely a white wine. I'm no expert and I go on a quiet tranquil Sicilian wine, Corvo Wisteria that I learned to appreciate, it has a light yellow color and fruity aroma, is light and should be drunk fresh.

[Thanks to my father who guided me in this recipe.]
G. Pons

Does Aeropistlae Use Real Fur

Small Cannoli Sicilian

Ingredients cannoli dough for about 60 children:
- 275 gr flour 00
- marsala soleras
50 gr - 75 gr
Sicilian red wine - 1 heaping tablespoon unsweetened cocoa powder
- Pinch of cinnamon
powder - 20 g sugar
- 1 teaspoon of salt
- 40 grams of melted lard
- 1 coffee
very small - 1 tablespoon lemon juice
- Oil or lard for frying

Ingredients Filling:
- 700 g ricotta
- 250 gr icing sugar
- 4 tablespoons of grated dark chocolate or
candies to taste - pinch of cinnamon
- A pinch of salt

- toasted and chopped pistachios

Procedure: dissolve sugar and salt with the Marsala wine and add the lemon juice and coffee and stir. Sift flour with cocoa powder and cinnamon, add the melted butter el'intruglio liquid and sugar and stir. Knead on a work surface for about 10 minutes adding a little ' of flour, you get a sticky dough.
Wrap the dough with plastic wrap and let rest in refrigerator for at least 1 hour.

Roll the dough to thin sheet with the machine or by hand (third to last or penultimate hole machine), produced discs by about 7 cm in diameter. Lightly three cm of the edge of the disk, wrap it around straws tin from 1 to 1.4 cm in diameter and close the point that you have moistened. Fry in abundant oil or lard to 180 degrees until they take color, drain on paper towels cannoli removing them from the stems; continue the process until the dough to finish.

Once cool you can save cannoli in a dry place for about 7-10 days.

Prepare the filling by mixing the ricotta and sugar and store the mixture in in the fridge for about an hour. Shoot the mixture and mix vigorously with a whisk until it is smooth, gently add cinnamon and dark chocolate (or candy), put the mixture into a piping bag and keep refrigerated until use.

Fill mini cannoli with the stuffing, Pucci ends in chopped pistachios and serve.

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guinea fowl with apples

Here is another recipe received from mother Amelia. A dish that lends itself to religious holidays.

Ingredients 1 guinea fowl

3 apples ½ onion

cloves raisins

rosemary sage

cognac
the juice of ½ lemon

oil 1 clove garlic salt and pepper



In Preparation belly of the guinea fowl to put salt and pepper to taste, ½ the onion with cloves (like San Sebastian, or the game of pirate), rosemary, sage, 1 clove of garlic and half an apple.

Season with salt and pepper and anoint with oil the outside of the guinea fowl.
Place it in a pan pan with olive oil, onion with cloves and place it on fire. Cooking time: 2 hours.

half cooked sprinkle with cognac, and after half an hour add the juice of ½ lemon, a couple of apples and a bit 'of raisins.

جينا جمسون

moscato zabaglione with berries

Advocaat, basic recipe for 4-6 people

Ingredients: 4 egg yolks
fresh
150 g sugar 15 cl
Muscat (or other sweet wine) provided

Added: fruits wood and sugar

Preparation: in a container suitable for cooking in a double boiler, beat eggs with sugar until foamy mass, continuing to whisk, add the Muscat. Place the assembly on the water bath at the boil. Gradually add hot zabaglione (if you have a thermometer slowly bring it up to 73-76 ° otherwise go to the eye, it will thicken slightly when it comes to cooking).
Operations it greatly eases and are best if you use an electric mixer.

Once ready serve in individual bowls, add the berries and sprinkle with powdered sugar (not shown).

Alternatives: cantuccini with vin santo zabaglione, sabayon stravecchio Marsala (reduce the sugar and the Marsala to 75 gr to 10 cl) with gorgonzola cheese, moscato zabaglione with hazelnut cake, etc etc ....

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cabbage rolls, sausage and pistachios

A finger-food appetizer

Ingredients: 1 cabbage

150 grams of mortadella
100 g cheese robiola

50 g 50 g 50 g Leerdammer

shelled pistachios cinnamon

salt pepper

PREPARATION and : clean the cabbage, discard the first 2 leaves and staccatene further 5 or 6 without breaking them.
Remove the ribs from the leaves that have long separated and cut in half along the line of the rib Central. In an electric cutter
Leerdammer and put the chop, sausage and then add 3 tablespoons of chopped pistachios and all rather late, finished with ricotta, robiola and flavorings.
chop the remaining pistachios and leave them.
Spread the mixture on half of mortadella cabbage leaves and roll them into a thin layer of rolls to obtain as compact as those in the photo, store in refrigerator for 30 minutes.

Remove from the refrigerator, trimmed and cut sides of rolls in the same cylinders about 2.5 cm in height.

Dip the ends of the rolls in the chopped pistachios and serve.

Kate Playgroundthe Rabbit

Pork Supper - February 2007

was held February 21, 2007, held at the Rhododendron, the Supper of the Pig. The menu was so 'compound:

Appetizer
casserole Saracen Mackerel

First
dragged with cuttlefish ragu

According
Bacalao with Nata
platter of cheese fossil

Dessert
Moscato Zabaglione with Berries

Wine
of DOC Prosecco Conegliano Valdobbiadene - Gregoletto
Fiano d'Avellino DOCG 2005 - Vigne Brunello Virginianae
of Montalcino Riserva DOCG 1997 - Hermitage Castle
Moscato D'Asti DOCG 2006 - Bera

Due to a regrettable technical problem - which occurred during long and laborious preparatory stages - it was not possible to serve the honored guests the famous " boeuf bourguignon . The tenants - sincerely sorry for - if they sincerely apologize.

distinguished guests are invited to make their very considerable opinions about the above-mentioned dinner.

Neutragena Apricot Face

Ossobuco dell'Amelia

Ok, is probably not the recipe historic Milan, but that of my mother who grew up and lives in Milan. What will change? For example, she does not cook the ossobuco oil and butter, as it should be. He told me without giving me the quantity and so I bring it, but do not worry: it is fairly intuitive. In any case, the cubes must be very abundant, as a side dish in the pot and not just a way to add flavor.

Ingredients
Ossi holes calf
Diced onion, carrots, celery

Flour Lemon Parsley
untreated

white wine broth with vegetables
Tomato paste in a tube Salt, pepper to taste Oil




Preparation Heat oil (or butter if you feel Nordic) in the pan and brown holes in the bones of veal (beef is too hard) that has been floured.
When they are browned on both sides to put the white wine and let it evaporate over high heat.
Add vegetables and cook together for a few minutes.
Season with salt and pepper.
Pour broth (or hot water) to cover holes in the bones.
Add a little 'of tomato paste (to taste is not essential).
Cook at least an hour checking cooking and adding broth if too dry.
When cooked add parsley chopped and grated lemon peel.

Variants
With peas:
After pouring the broth add the peas.
the Milanese
Serve bone holes with saffron risotto (obviously without peas).

Wine
It 's a dish quite mild in taste, better, a light red or white wine with good structure.