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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.

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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

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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.