tag:blogger.com,1999:blog-41794314438986484222024-03-13T21:25:40.344+01:00Italian food and lifestyle - La cucina di Roberta Italian food, wine, lifesyle and...Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-4179431443898648422.post-50294287086454027712017-01-22T18:50:00.001+01:002017-02-06T20:40:30.459+01:00Passatelli<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZ552YKKEskX9OUrRKXzQ6bz1-q1rNdMk73xVJBFRyTO64xN8kl7K7Ju3XVkbYDgN2RSJ25BFqcx4s2okwSgbzk3r1Da7HM3jRqFiEGy1-jH5Pci1e2mhoOeEkx3BsXY3XNowr58FpxM/s1600/Passatelli+cover.jpg" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZ552YKKEskX9OUrRKXzQ6bz1-q1rNdMk73xVJBFRyTO64xN8kl7K7Ju3XVkbYDgN2RSJ25BFqcx4s2okwSgbzk3r1Da7HM3jRqFiEGy1-jH5Pci1e2mhoOeEkx3BsXY3XNowr58FpxM/s320/Passatelli+cover.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="color: #333333; line-height: 115%;">Passatelli, a
bowl of hot, steaming broth, absolute family happiness!</span></span></div>
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<span style="color: #333333; line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">There is nothing
more suitable to warm you up in these winter days, and while outside is bound
to snow, let your broth cook slowly.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span lang="FR" style="color: #333333; line-height: 115%;"><o:p></o:p></span><span style="color: #333333;">They warm you up from your feet to your heart.</span></span></div>
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<span lang="FR" style="color: #333333; line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I use aboundant chicken /capon stock, because it like it a lot and the
savoury Parmigiano Reggiano adds even more flavour.<o:p></o:p></span></span></div>
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<b><span style="color: #333333; line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Ingredients for 4<o:p></o:p></span></span></b></div>
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<span style="color: #333333; line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">4 eggs<o:p></o:p></span></span></div>
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<span style="color: #333333; line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">200 gr – 7 oz
grated Parmigiano Reggiano (use the original Italian Product)<o:p></o:p></span></span></div>
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<span style="color: #333333; line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">200 gr. – 7 oz.
Bread crumbs or very stale, grated bread (check that there is no olive oil in
the bread composition)<o:p></o:p></span></span></div>
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<span style="color: #333333; line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Grated zest
of 1/2 a lemon<o:p></o:p></span></span></div>
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<span style="color: #333333; line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">One pinch
nutmetg<o:p></o:p></span></span></div>
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<span style="color: #333333; line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2,5 / 3 liters
of chicken stock<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTy36Rq1ZTnaCz1PFwrgCKRHwFkiAy0BLPcWz44QynT-eI-Th3SX5QG0RqyDN0xdgZ6k0eJxQArJqFsyBMOqnDi7Q5wdOoZ_ihdd1yBEPC4XM-Nzgfq34yTk0rUY7SThZOk2YhCAJ7qXA/s1600/Passatelli+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTy36Rq1ZTnaCz1PFwrgCKRHwFkiAy0BLPcWz44QynT-eI-Th3SX5QG0RqyDN0xdgZ6k0eJxQArJqFsyBMOqnDi7Q5wdOoZ_ihdd1yBEPC4XM-Nzgfq34yTk0rUY7SThZOk2YhCAJ7qXA/s320/Passatelli+1.jpg" width="320" /></a><span style="color: #333333; line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="color: #333333; line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Mix together the
dry ingredients in a bowl, break the eggs inside the mixture and work with your
hands to form a dough.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3S0rWvYfMF_qQnrR0UJ06DJQl9dIwI46mI5IRR15SFxv4K1HKO6ZYhO7Q1OglVcuLctTf0hbasu1Fn2iu_6h9CFYfjbLxOpgnmzh0gRCHbigPqXeWlktS57bdaJcPQvI1sClyXRQqv0/s1600/Passatelli+3.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3S0rWvYfMF_qQnrR0UJ06DJQl9dIwI46mI5IRR15SFxv4K1HKO6ZYhO7Q1OglVcuLctTf0hbasu1Fn2iu_6h9CFYfjbLxOpgnmzh0gRCHbigPqXeWlktS57bdaJcPQvI1sClyXRQqv0/s320/Passatelli+3.jpg" width="320" /></a><span style="color: #333333; line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg17vSb1ImH2NYvW3ruROl-s2kNM7kQ5ukXoITtCPHHfGNEFE4A2vjyXbSNIYhyN_1N1SBNvSPkvLc4DwPAjlcGp1FssyPURJGQIuzjVmDoocbauAQHACNIMjBMDLF6aQRC0t7qIA9y7EA/s1600/passatelli+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg17vSb1ImH2NYvW3ruROl-s2kNM7kQ5ukXoITtCPHHfGNEFE4A2vjyXbSNIYhyN_1N1SBNvSPkvLc4DwPAjlcGp1FssyPURJGQIuzjVmDoocbauAQHACNIMjBMDLF6aQRC0t7qIA9y7EA/s320/passatelli+4.jpg" width="320" /></a></div>
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<span lang="FR" style="color: #333333; line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Wrap the dough in cling film and let it rest for about 20 minutes.</span></span></div>
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<span style="color: #333333;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span lang="FR" style="color: #333333; line-height: 115%;"><o:p></o:p></span><span style="color: #333333;">The dough can be refrigerated overnight. In this case, bring to room temperature before using.</span></span></div>
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<span lang="FR" style="color: #333333; line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Bring your broth to the hard boil and with a special tool or with a potato masher
press the dough through the holes to obtain long « worms » of dough,
cut them at 5 cm(2 inch) length with a knife as shown in the picture and either
boil them immediately or lay them on a tray to boil later.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprUDVczI-rxz3L3fPcgCiz9jqBZ5wocilPwr83LYLvt5otjGyqYggzBa1Jnhu3V4W9E06O4UB4CKlQhKUHa8OCVX4WkCrqwhQCDAYL3h6zjK3EN1gn6lQM7X0R7DJfFNE6p_zugVJOZo/s1600/passatelli+7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprUDVczI-rxz3L3fPcgCiz9jqBZ5wocilPwr83LYLvt5otjGyqYggzBa1Jnhu3V4W9E06O4UB4CKlQhKUHa8OCVX4WkCrqwhQCDAYL3h6zjK3EN1gn6lQM7X0R7DJfFNE6p_zugVJOZo/s320/passatelli+7.jpg" width="320" /></a></div>
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<span lang="FR" style="color: #333333; line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Let them cook a couple of minutes in boiling broth and, when they come to
the surface, they are ready.<o:p></o:p></span></span></div>
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<span lang="FR" style="color: #333333; line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Serve hot with aboundant broth, if you like it and an aboundant sprinkle of
grated Parmesan cheese.</span><span style="font-family: "arial" , sans-serif; font-size: 12pt;"><o:p></o:p></span></span></div>
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Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.com1tag:blogger.com,1999:blog-4179431443898648422.post-30240389011322856862016-08-15T16:51:00.000+02:002016-08-15T16:51:16.596+02:00Lasagna with tomato sauce and aubergines<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvy78J_xHn1sv6dx2IsNlgReO-iz_kO8eBM9VcmJdrItU9DjEjd8AKMBsI2eDHZZuMtiE_nOWe5LBg4TgqVunbgk0RIlfGTFL0XBa1VLxPIi8r2MF0ctqAzJYg8Dqnlqv-shuAqDCY-yo/s1600/Lasagne+with+auberigine+COVER+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvy78J_xHn1sv6dx2IsNlgReO-iz_kO8eBM9VcmJdrItU9DjEjd8AKMBsI2eDHZZuMtiE_nOWe5LBg4TgqVunbgk0RIlfGTFL0XBa1VLxPIi8r2MF0ctqAzJYg8Dqnlqv-shuAqDCY-yo/s640/Lasagne+with+auberigine+COVER+1.jpg" width="640" /></a></div>
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span>
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span>
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Light,
suitable for all (vegetarians included), and with a wow effect! </span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">My hubby was
delighted by the novelty and so I used this recipe last week-end when I invited my friends for dinner.<o:p></o:p></span></span><br />
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Believe it
or not, this summer recipe is made with leftovers of my fridge/freezer and I
put all of them together to reach a great result.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I do not
know if the word lasagna is suitable, as béchamel sauce and Bolognese sauce are
completely missing. Anyway it gives the idea of layers of fresh made egg pasta,
and that’s enough for me.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">What I
already had:<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Some pasta,
cut into squares which were drying as I forgot to put them in an air tight
container after freezing. Some ricotta salata, already grated, and some aubergines,
cooked in the microwave. I definitely wanted to do something with that food, as
throwing food away is a sin in my family.<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">At the same
time, I had very little in my cupboard which could match, a to tell the truth,
making a traditional lasagna for just two people in Summer would take too long for
me… Did I ever mention that I have no air conditioning in my kitchen? So I decided
to add a simple garlic and tomato sauce, with a hint of oregano and basil. (when
you buy tomato sauce choose the simpler one with just two ingredients: tomatoes
and salt. If you do not find it, just process peeled tomato and its juice to
obtain a sauce)<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Well if you
start from the very beginning it can take a while, but you can make your homemade
pasta and freeze it for some other recipe, or make it in advance and freeze
it... <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">The same
can be said for the other ingredients: tomato sauce can be prepared in advance
and then bottled and sterilised or frozen and aubergines frozen as well after cooking. Each of them can be used in
other ways and this is the great way to use your time and eat seasonal
vegetables when they are plentiful (and cheap!)<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Here is how
I made it, step by step.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Please
consider that in this case my portion is for a 4 course meal. If it is your
dinner, make more, for adults at least.<o:p></o:p></span></span></div>
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<br /></div>
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<br /></div>
<h3>
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Ingredients
for 4</span></span></h3>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2 eggs<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">200 grs
flour<o:p></o:p></span></span><br />
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2 medium
aubergines (I prefer the white ones)<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">3 table
spoons red onion finely sliced and chopped<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Coarse sea
salt<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2 pinches oregano<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">3 table
spoons extra virgin olive oil<o:p></o:p></span></span><br />
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">500 gr (about)
tomato sauce (I use Mutti, which is rather thick and cooks very quickly…)<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">5 cloves
garlic<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">5 leaves
basil<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2 pinches
oregano<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">6 table
spoons extra virgin olive oil (it depends how large your pan is. It should
cover the bottom)<o:p></o:p></span></span><br />
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">8 spoons grated salted
ricotta (the original one. It is white and tastes of salted milk…)<o:p></o:p></span></span><br />
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span>
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4rRz1djFSpwzZkIVeF5bTj92ISxHneUelEIqhRVHqz4nkiosDemr-cuXEYiJBXqIMoRMEaAaL9H4Ek32m-UPXKh0HrqGOvqesZ_X9NgCy3fbfF309tAyZZgSsGraZ6Ig5LIqH0UgXd8/s1600/Lasagne+with+auberigine+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4rRz1djFSpwzZkIVeF5bTj92ISxHneUelEIqhRVHqz4nkiosDemr-cuXEYiJBXqIMoRMEaAaL9H4Ek32m-UPXKh0HrqGOvqesZ_X9NgCy3fbfF309tAyZZgSsGraZ6Ig5LIqH0UgXd8/s320/Lasagne+with+auberigine+1.jpg" width="320" /></a><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Wash and
cut the aubergines into thin slices, let’s say 0.5 cm/ ¼ inch. And then into small
stripes (I use scissors).<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Put them in
a colander with an abundant pinch of coarse salt and let them rest with something heavy
on them for at least 1 hour (the longer the better). They will loose their
bitter water.<o:p></o:p></span></span><br />
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span>
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span>
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span>
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span>
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></div>
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<br /></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">In the meanwhile prepare you pasta following the instructions <a href="http://italianfoodand.blogspot.it/2013/12/home-made-fresh-pasta-with-eggs.html" target="_blank">here</a>, let it rest for half
an hour covered by a clean cloth, pin it with the roll and cut into squares 10
cm. / 4 inches. approx. They should be nearly the same size.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">You will
need three pieces for each portion. (at least).<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Set aside
and in case freeze the leftovers on a large tray covered with a clean cloth
napkin (for an other day). When frozen, close them in an air-tight container.<o:p></o:p></span></span><br />
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitVj2XoP968ticq0D_HUuoYVWPvItRHtpmYDhfj4lVau4eq_tEgwckMV4wxb_9Eu41N7g12OTTdWlS3ubSKnY6j8T2v1NGBo4si4917-TabQ5JYwgUtC3pCdnCt4usM83a6bCy943rKcc/s1600/Lasagne+with+auberigine+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitVj2XoP968ticq0D_HUuoYVWPvItRHtpmYDhfj4lVau4eq_tEgwckMV4wxb_9Eu41N7g12OTTdWlS3ubSKnY6j8T2v1NGBo4si4917-TabQ5JYwgUtC3pCdnCt4usM83a6bCy943rKcc/s320/Lasagne+with+auberigine+5.jpg" width="320" /></a></div>
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">While you
wait to pin your pasta, warm up the oil in a large casserole and cook the
garlic until golden brown. Raise the temperature of the oil a little bit and
add the tomato sauce, (it will spray around!) a good pinch of oregano and the
basil leaves and let cook (gentle bubbling) until it thickens (10-15 minutes),
stirring now and then. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQWMm8GqDk7cuRm3DNoXw0GrvV3-34XS4tXB7KKKvYA28CZHh4Qh6PtHJzxQdwd697by3O2E-F8kSb-Axyumu3WnJpY_BX9kDA8BEbZCqe-VitFJaBYKe0O7ESJolFXh_nAeCXU68sZtc/s1600/Lasagne+with+auberigine+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQWMm8GqDk7cuRm3DNoXw0GrvV3-34XS4tXB7KKKvYA28CZHh4Qh6PtHJzxQdwd697by3O2E-F8kSb-Axyumu3WnJpY_BX9kDA8BEbZCqe-VitFJaBYKe0O7ESJolFXh_nAeCXU68sZtc/s320/Lasagne+with+auberigine+6.jpg" width="320" /></a></div>
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Add salt and take out of fire.<o:p></o:p></span></span><br />
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span>
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_GMadfYAgFqfMDxr1puHp2od9yf159muqbmz0m6vEo3sj5YAWKGesM_lk9bWWYiB6YTtc4hses13-yB1lqIqHaPQhT4vzg68EnOsdSVryZynp3Df_PDAa0TSmCyAEKPigNcNnZcaTBu8/s1600/Lasagne+with+auberigine+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_GMadfYAgFqfMDxr1puHp2od9yf159muqbmz0m6vEo3sj5YAWKGesM_lk9bWWYiB6YTtc4hses13-yB1lqIqHaPQhT4vzg68EnOsdSVryZynp3Df_PDAa0TSmCyAEKPigNcNnZcaTBu8/s200/Lasagne+with+auberigine+3.jpg" width="200" /></a></div>
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Did your
aubergines make the dark water? Drain them well and dry with some paper, cut unto small stripes (I do it with my clean shissors), put them
in a microwaveable casserole (the larger the better) add the oregano, the
finely chopped onion and the extra virgin olive oil, stirring them well so the
aubergines are evenly oily.<o:p></o:p></span></span><br />
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOicKrf5WIkudmxJFLoN__wPDUizMzDbKwgqilUcEAOUvKrq5jcRKmN4nb8-MTKGW4YZytUY4m74jTwz0W6ecEWEshyphenhyphenD6KTsJ0m2FPctvV5S77-2poiHE3FjpOkvmeTRc4zbPE7gwbaZw/s1600/Lasagne+with+auberigine+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOicKrf5WIkudmxJFLoN__wPDUizMzDbKwgqilUcEAOUvKrq5jcRKmN4nb8-MTKGW4YZytUY4m74jTwz0W6ecEWEshyphenhyphenD6KTsJ0m2FPctvV5S77-2poiHE3FjpOkvmeTRc4zbPE7gwbaZw/s200/Lasagne+with+auberigine+4.jpg" width="200" /></a></div>
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Put the casserole in the microwave and cook until very soft. (about 10 minutes).<o:p></o:p></span></span><br />
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ItXtmpRuAhebPqCj7nZXFQ3KDVLU-n60ZFEIraaKZVk-i_3va1Sqdc5ED94tReP9DG3HF2KtBTIPiCBWbsZti-VE3Q_fBGiRj63FGMRUibhbc3bjg52JkcMlkfM6vQhHB6PsEWqgJpo/s1600/Lasagne+with+auberigine+7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ItXtmpRuAhebPqCj7nZXFQ3KDVLU-n60ZFEIraaKZVk-i_3va1Sqdc5ED94tReP9DG3HF2KtBTIPiCBWbsZti-VE3Q_fBGiRj63FGMRUibhbc3bjg52JkcMlkfM6vQhHB6PsEWqgJpo/s200/Lasagne+with+auberigine+7.jpg" width="200" /></a></div>
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Ok, now
your ingredients are all ready, but before putting them together, you will boil
the pasta in abundant salted water and drain it on a tea towel. <o:p></o:p></span></span><br />
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span>
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Pre-heat
your over 180° C / 350 °F.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Prepare your
oven proof pan by putting some olive oil on the bottom and begin to layer the
pasta, then a spoon of tomato sauce, some cheese and half a spoon of the
aubergines.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1e5sDo4LZRnZW1grJYjLyDB4GB8dEWSE7921vwJf-Y0PwrLRJVpMRJ0NW99MIDP_hoO4oPcxA2wWxs-cI1YVhnZkiDi-qy3VZZt6UacZwgaCznuqzzKdrJXs5UzXzacs75FI0lZnLEpg/s1600/Lasagne+with+auberigine+9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1e5sDo4LZRnZW1grJYjLyDB4GB8dEWSE7921vwJf-Y0PwrLRJVpMRJ0NW99MIDP_hoO4oPcxA2wWxs-cI1YVhnZkiDi-qy3VZZt6UacZwgaCznuqzzKdrJXs5UzXzacs75FI0lZnLEpg/s200/Lasagne+with+auberigine+9.jpg" width="200" /></a></div>
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"> Repeat with 2 more layers of pasta, and put just some sauce on top. (make more than one portion if it is your only course).<o:p></o:p></span></span><br />
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Cook for
about 10 minutes (the pasta on top will get crunchy) and serve immediately with
a little bit of extra virgin olive oil on top and some fresh oregano.</span><o:p></o:p></span><br />
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Tip: I usually pair it with a red wine, but a strong white could go as well.</span></span><br />
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Enjoy!</span></span><br />
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Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.com0tag:blogger.com,1999:blog-4179431443898648422.post-33434205634881974772016-08-04T00:03:00.000+02:002016-08-04T00:11:12.548+02:00Rustic Tomato sauce (Basecicapo)<div class="MsoNormalCxSpFirst">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDbP1eLHCNuQR27_4znsR8ybGSnXLzsmCuAU_INPFYsRmkBEh32Mw1BZ-Xr6XRhOfR0rNWEt7AYICnUgsQxJZButUxfc5tQF8aODdaCPYpukxqmIduk_KZIoqnqbX5pNef5PfRiO4cHE/s1600/Rustic+pasta+sauce+cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="614" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDbP1eLHCNuQR27_4znsR8ybGSnXLzsmCuAU_INPFYsRmkBEh32Mw1BZ-Xr6XRhOfR0rNWEt7AYICnUgsQxJZButUxfc5tQF8aODdaCPYpukxqmIduk_KZIoqnqbX5pNef5PfRiO4cHE/s640/Rustic+pasta+sauce+cover.jpg" width="640" /></a></div>
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<span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">"Basecicapo" is the funny
name my grand mother gave to this sauce, which is functional to remember the
ingredients: the name is composed by the first two letters of each ingredient. It would sound something like <o:p></o:p></span><span style="font-family: "arial" , sans-serif; font-size: 16px; line-height: 18.4px;">baceoncato in English, but it is so difficult to say!!</span><br />
<span style="font-family: "arial" , sans-serif; font-size: 16px; line-height: 18.4px;"><br /></span></div>
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<span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">It
a a classic tomato sauce, which my grand mother used to make when the tomatoes were at
their peak and aboundant.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Two ways to conserve them, freeze it in
air tight containers or put in mason jars/bottles, seal well with new lids and
boil the jar in a large pan.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">This sauce is very good on whole weat pasta,
maccheroni for example and will solve a mid-week dinner, when time is always
very tight.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">If you have a large pan, make a lot doubling this recipe, the
time you need is nearly the same and you can make batches both to eat immediately
and to store for a next time.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Suitable for vegetarians.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Ingredients for 6<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">4/6 large leaves Basil <o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 stalk Celery with its leaves<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 Onion<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1-2 carrots <o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">8 medium ripe tomatoes<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Salt<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">6-8 table spoons extra virgin olive oil
or vegetable oil (it depends on how large your pan is)<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">First of all wash and dry all your
vegetables<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Make a light cross on top of the
tomatoes so to cut just the skin and drop them in a pan of boiling water for
one minute or two and drain in a colander. Let them cool down.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiirNxlopckSuTqOMbaTm9GNmJiJYBZSQgL6xefgURwFP-VRB362OFsaYdc3hos2vx9PKkUKhzXekZ8DJVQZEittH68aNPZzI1PQUprijS7e3GMUMz6fa6Lf83quH-JjcIRo0KIr1X82sg/s1600/Rustic+pasta+sauce+0.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiirNxlopckSuTqOMbaTm9GNmJiJYBZSQgL6xefgURwFP-VRB362OFsaYdc3hos2vx9PKkUKhzXekZ8DJVQZEittH68aNPZzI1PQUprijS7e3GMUMz6fa6Lf83quH-JjcIRo0KIr1X82sg/s320/Rustic+pasta+sauce+0.jpg" width="320" /></a></div>
<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Process the vegetables – except for the tomatoes
and the basil leaves – in a mixer and pulse until it is evenly cut into very
small pieces.<o:p></o:p></span><br />
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Warm up the oil in a large pan and add
the chopped vegetables. Let them cook until very soft (the carrots will become
yellow). Stir in now and then to cook it evenly. About 10 minutes.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR58OPh72d25GkSlTnCefjevgf8iOPCsxLoqfVE_tPjoZUQnFzHHmKVB4GROVgLUWFyeiGa7__2bl0-Oe8VQkwo6zxLBpCKYU7yXtSUkHRiFtjWSeD1zkBSdTyUxRc7RSNk27R1xhBtf4/s1600/Rustic+pasta+sauce+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR58OPh72d25GkSlTnCefjevgf8iOPCsxLoqfVE_tPjoZUQnFzHHmKVB4GROVgLUWFyeiGa7__2bl0-Oe8VQkwo6zxLBpCKYU7yXtSUkHRiFtjWSeD1zkBSdTyUxRc7RSNk27R1xhBtf4/s320/Rustic+pasta+sauce+2.jpg" width="320" /></a></div>
<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Peel the tomatoes, cut them into pieces
and discard as many seeds as possible.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Add the tomatoes, the basil leaves and a
pinch of salt, stir well, cover with a lid and let it cook (medium heat) for
about an hour stirring now and then.<o:p></o:p></span><br />
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">The tomatoes should be very soft now,
and some vegetation water should be on the bottom. Let it dry and your sauce is
ready.<o:p></o:p></span><br />
<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /></span>
<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /></span>
<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">In the meanwhile cook your pasta in a large container full of hot salted water. Let it cook "al dente" (follow the instructions on the packaging) and drain in a colander. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ghjoy1X5yebpqzQthPNAOQHX5TJLLRVIcToVYp-VJDYAOsRPRBE8SPPuzJma5KijP8jtlyPFbyPB45m4q3eieyW-iQlNq3WNv2WGv9Z9pSFxanQ3uiaVl0j-yFi042DtfTH9dDmIZcA/s1600/Rustic+pasta+sdauce+Cover+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ghjoy1X5yebpqzQthPNAOQHX5TJLLRVIcToVYp-VJDYAOsRPRBE8SPPuzJma5KijP8jtlyPFbyPB45m4q3eieyW-iQlNq3WNv2WGv9Z9pSFxanQ3uiaVl0j-yFi042DtfTH9dDmIZcA/s320/Rustic+pasta+sdauce+Cover+2.jpg" width="320" /></a><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Now you can serve the sauce as it is or process it
again to make it creamier.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">I think that both ways are great and the
taste is not affected. Children prefer the second version.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /></span>
<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">This sauce keeps well in the fridge for about 2 days, but, as you see I choose to store it for winter.</span><br />
<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Two simple ways:<o:p></o:p></span></div>
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<b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Freeze:</span></b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"> make batches in air
tight containers and freeze (can last 6 months). Do not fill in completely to
allow a slight espansion during freezing.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO-AxVUEVTvX3pYF6zcIL-GBbif4pp8dkZEt2Jkc-xrmSV9RgdWGwDhXoyGi_usYeMwOL2UC1KRb4FZYULz_8sSTFdJkx0ArX2urzZzlnI9n3fz2Blwz_wOS5Vp2euD9VOJsZWfBXGlx4/s1600/Rustic+pasta+saucer.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO-AxVUEVTvX3pYF6zcIL-GBbif4pp8dkZEt2Jkc-xrmSV9RgdWGwDhXoyGi_usYeMwOL2UC1KRb4FZYULz_8sSTFdJkx0ArX2urzZzlnI9n3fz2Blwz_wOS5Vp2euD9VOJsZWfBXGlx4/s320/Rustic+pasta+saucer.jpg" width="320" /></a></div>
<b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Sterilize</span></b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"> : Put the sauce in a
perfectly clean dry mason jar, do not fill in completely, seal well with a
washed and dried new lid, and put the jar(s) in a large pan filled with water.
The pan must be deep enough so that the water will aboundantly cover the lids.
Bring the water to the hard boil, boil for at least 20 minutes and let the jars
warm down in the water.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Dry them, label them with content and
date of production.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Store in a dry cool place. Keeps well
for 6 months.<o:p></o:p></span><br />
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Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.com0tag:blogger.com,1999:blog-4179431443898648422.post-44152540305466832032016-07-11T21:18:00.004+02:002016-07-11T21:22:33.234+02:00Argillà 2-4 Sept. 2016<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjonWP7pC7TjDkQhxmWBilOom5K7heDdC_CLRjia5en18WcvB5FIna1fGDoj056fo1xs6sTGgqeGyRZoR6XsubXAi_pR8gZWo9DJ35aWsQRUEblJFZVOh2at0xAVHc6tc5YQiDnsnk390s/s1600/TERRAZZO+NOTTE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjonWP7pC7TjDkQhxmWBilOom5K7heDdC_CLRjia5en18WcvB5FIna1fGDoj056fo1xs6sTGgqeGyRZoR6XsubXAi_pR8gZWo9DJ35aWsQRUEblJFZVOh2at0xAVHc6tc5YQiDnsnk390s/s640/TERRAZZO+NOTTE.jpg" width="640" /></a></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><span style="font-size: large;">Every two years in Faenza, my town, there is an important ceramic exhibition, this year it will be from 2 to 4 Sept. (2016).</span></span></span><br />
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><a href="http://italianfoodand.blogspot.it/p/travel-in-italy-faenza-town-of-ceramics.html" target="_blank">http://italianfoodand.blogspot.it/p/travel-in-italy-faenza-town-of-ceramics.html</a></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6j_vJzQWL2XGZ8RRY0aCZpDVfUQbnhvz9mTY2ap9nxGudz7c14VVG6d9pCZfvKMmzwkNHzFOcR77fBbb3KEpl-vJqMAOZQNXWPH4loa1T1wjjCYY7EwgK9ZP6nHYsv7jUH_ind10E2tk/s1600/P9070016.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6j_vJzQWL2XGZ8RRY0aCZpDVfUQbnhvz9mTY2ap9nxGudz7c14VVG6d9pCZfvKMmzwkNHzFOcR77fBbb3KEpl-vJqMAOZQNXWPH4loa1T1wjjCYY7EwgK9ZP6nHYsv7jUH_ind10E2tk/s200/P9070016.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3G51jhiVdbZut0W85DcN6CavYUKBbB-GLwI0RR4_LPaQR7UidCQ79o2-ZAMS0X6tYZbjU2S1FP7A6k9_Pkm5-Pv3cSKbNmp40DX20VYvkM2FdphNDxsThi8Lc_vD-MEiIck6ASzN0Sys/s1600/P9070023.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3G51jhiVdbZut0W85DcN6CavYUKBbB-GLwI0RR4_LPaQR7UidCQ79o2-ZAMS0X6tYZbjU2S1FP7A6k9_Pkm5-Pv3cSKbNmp40DX20VYvkM2FdphNDxsThi8Lc_vD-MEiIck6ASzN0Sys/s200/P9070023.JPG" width="200" /></a><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">You do not need to be an artist or a ceramist to take part in the famous Argillà exhibition which will be held in Faenza every two years on early September.<o:p></o:p></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsdlGLGIYyiJwC86e2-DOD4qn7UxA76byud9FeKz0mh05lVJFMzrvWu5zf5c6CIHamB6gjBaB7HuVt_SO-3SmkK-yRdRxWeClY-JGcV0kBR60HLpSsqC5xEPczTLpEDi2bzo1uCtPMiww/s1600/P9070042.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsdlGLGIYyiJwC86e2-DOD4qn7UxA76byud9FeKz0mh05lVJFMzrvWu5zf5c6CIHamB6gjBaB7HuVt_SO-3SmkK-yRdRxWeClY-JGcV0kBR60HLpSsqC5xEPczTLpEDi2bzo1uCtPMiww/s200/P9070042.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxLL6yW6FqrakLffxNUY3spYbIQdcGdkM4P8hNnlSspJxGPE0Tzpfu3CqFtugBZ5oqPtzet7JSPrm4fbkpxjFrslF0F1OiKzMpP0_WOUk0HkFYjXqFbhZvyC5TJGLjVWmz7eMLalHNf6M/s1600/P9070026.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxLL6yW6FqrakLffxNUY3spYbIQdcGdkM4P8hNnlSspJxGPE0Tzpfu3CqFtugBZ5oqPtzet7JSPrm4fbkpxjFrslF0F1OiKzMpP0_WOUk0HkFYjXqFbhZvyC5TJGLjVWmz7eMLalHNf6M/s200/P9070026.JPG" width="150" /></a><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span lang="EN-US" style="background: rgb(250 , 250 , 250); color: #231f20;"><span style="background-color: transparent;"></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span lang="EN-US" style="background: rgb(250 , 250 , 250); color: #231f20;"><span style="background-color: transparent;">Small stands, a world potter's wheel competition, workshops, and even children's laboratories will be </span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">along the streets and the squares of the historic centre.</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg45IOQUzPh1GVWmvv-vX_yc9cDda-1Q3tI3MtorhDo4Agsa41rjD57IbIWgQtm3mlI9hRJ9ohq5IpmARxglh87b7XMH-pzqdfF7a_kNGJWrywatlQt6HQNY28SUP4EqQpTSdV1yb_ajoI/s1600/P9070040.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg45IOQUzPh1GVWmvv-vX_yc9cDda-1Q3tI3MtorhDo4Agsa41rjD57IbIWgQtm3mlI9hRJ9ohq5IpmARxglh87b7XMH-pzqdfF7a_kNGJWrywatlQt6HQNY28SUP4EqQpTSdV1yb_ajoI/s200/P9070040.JPG" width="200" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span lang="EN-US" style="background: rgb(250 , 250 , 250); color: #231f20;">During the day, for those<span class="apple-converted-space"> </span>who are not working at the stands, I
organise a guided tour of the town and the surroundings, and cooking lessons, so
that the recipes you see on the blog are made even more simple and easy. After cooking of course we eat! A special candle light dinner on my terrace in the roof of the town centre. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDnur5C892uetMhnYI3IplhoG1h7Ow99YMQNuF9A1ZFJ_4WBVYyiEYGaprc-ZJW6ILjkTiDvkUab9Mk6elyA4lEoAYQQ2rGBLWGnDv_gowYuaF4yNg7OC7kQfKC8xMz2BOspFYGxhTYA/s1600/P9070050.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDnur5C892uetMhnYI3IplhoG1h7Ow99YMQNuF9A1ZFJ_4WBVYyiEYGaprc-ZJW6ILjkTiDvkUab9Mk6elyA4lEoAYQQ2rGBLWGnDv_gowYuaF4yNg7OC7kQfKC8xMz2BOspFYGxhTYA/s200/P9070050.JPG" width="200" /></a><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span lang="EN-US" style="background: rgb(250 , 250 , 250); color: #231f20;">The tours are guided by a licensed
guide - a dear friend of mine - who, with great passion, will show you around
the town and will explain the history and the works of art hidden in this
pleasant town.</span><span lang="EN-US"><o:p></o:p></span></span><br />
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<span style="color: #231f20; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="background-color: #fafafa;">This year I will teach you how to make home-made pasta, it will be fun!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV6shefENdgrVzXkJhjrhSMi7sZHV8-wlEJS4QyiG4K9AVsWO4Gt55H6g3SCD9bP2KkSanGU9-dgsD96f2F09CWz_DnCiH5mWaKMtqd0lACfcm-LOfJH4E4GNtLxKkANzGAG19ormUziU/s1600/P1020390.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV6shefENdgrVzXkJhjrhSMi7sZHV8-wlEJS4QyiG4K9AVsWO4Gt55H6g3SCD9bP2KkSanGU9-dgsD96f2F09CWz_DnCiH5mWaKMtqd0lACfcm-LOfJH4E4GNtLxKkANzGAG19ormUziU/s640/P1020390.JPG" width="640" /></a><span style="color: #231f20; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="background-color: #fafafa;"></span></span><br />
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<span style="color: #231f20; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="background-color: #fafafa;">Please, feel free to contact me for menu and prices.</span></span><br />
<span style="color: #231f20; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="background-color: #fafafa;">It will be a great occasion to meet and we will enjoy our meal together!</span></span></div>
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Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.com0tag:blogger.com,1999:blog-4179431443898648422.post-85660441818787677652016-06-11T16:27:00.002+02:002016-06-11T16:27:45.196+02:00Pizzaiola meat<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxup5p8iXvKo0Dz6Em7-wQ45VddDQ3w7NpHCD6G71qmTxsvFjtKag7drYI19TDIJHK7LId4PkllHgEWg51knUruFbBrmjonyX1IkAgbYr61d7T4vARUNq4YCdz86B0h4cZqbOAwVpCOsA/s1600/pizzaiola+meat+cover+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxup5p8iXvKo0Dz6Em7-wQ45VddDQ3w7NpHCD6G71qmTxsvFjtKag7drYI19TDIJHK7LId4PkllHgEWg51knUruFbBrmjonyX1IkAgbYr61d7T4vARUNq4YCdz86B0h4cZqbOAwVpCOsA/s640/pizzaiola+meat+cover+2.jpg" width="640" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">While I was processing the photoes on photoshop I could smell all the flavour of this recipe! </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">All the South of Italy inside it, choose a great "passata" tomato sauce (tomato and salt - that's it - or make your own simply processing canned peeled tomatoes and a pinch of salt).</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Yes, you are allowed to dip the bread in it!!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Ingredients for 4</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">8 slices of very thin meat</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">450ml / 1 pint tomato sauce</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">200 grs 1/2 lb Mozzarella</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1 clove garlic</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">3 table spoons extra virgin olive oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Salt and pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Dry oregano</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQljRkVEQ9Z0YbCwkpLdrmik-P9xqYTOfczuDUL77HXlusWKa1UFO56a6Ab8o8A3aKmmgxxVo8tp6TVfUURodUSbezRRDAev5z6tbz1Omyq8PUa5Yc0ABw6VhI_BrRzZUfl1idoLp1S8/s1600/pizzaiola+meat+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQljRkVEQ9Z0YbCwkpLdrmik-P9xqYTOfczuDUL77HXlusWKa1UFO56a6Ab8o8A3aKmmgxxVo8tp6TVfUURodUSbezRRDAev5z6tbz1Omyq8PUa5Yc0ABw6VhI_BrRzZUfl1idoLp1S8/s200/pizzaiola+meat+5.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0FKT6xb60HLFRUi-0N2HFEBf24QEhcH-gavf5JhTNAwDEv3IUU67rMkQVBhcmW8xk2LF5Wa5hL9it9dJJcRveIxccgvR9jABkeOOHBnlksxo6Iva78O5_cf5VJzdCikJ41hitk707bA/s1600/pizzaiola+meat+0.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0FKT6xb60HLFRUi-0N2HFEBf24QEhcH-gavf5JhTNAwDEv3IUU67rMkQVBhcmW8xk2LF5Wa5hL9it9dJJcRveIxccgvR9jABkeOOHBnlksxo6Iva78O5_cf5VJzdCikJ41hitk707bA/s200/pizzaiola+meat+0.jpg" width="200" /></a><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Cut the mozzarella into thin slices.</span>
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<span style="font-family: arial, helvetica, sans-serif; font-size: large;">Start from a very good quality meat, and take it out the fridge half an hour before cooking. This is a good advice for every meat, as the fiber relax and the meat will be softer when cooked.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Warm up the oil,put the peeled garlic in it and let it cook until golden. Remove the garlic and add the tomato sauce and a pinch of oregano. Stir well and let it cook until the sauce thickens a bit.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEKZeiNB782faonR5qWGwFbs4Y2TYYLTgatTD8zqEOHxevdVT50i44eCdT3Ug7sr8hOHoXJaJC3hnVA-ebtKY0HTkTymousjpB0cNM7UuwZr_W2S5vN0o18ZwI2gmDhXF_mqZMgFc5D9Y/s1600/pizzaiola+meat+6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEKZeiNB782faonR5qWGwFbs4Y2TYYLTgatTD8zqEOHxevdVT50i44eCdT3Ug7sr8hOHoXJaJC3hnVA-ebtKY0HTkTymousjpB0cNM7UuwZr_W2S5vN0o18ZwI2gmDhXF_mqZMgFc5D9Y/s200/pizzaiola+meat+6.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZUuPAzqxxBKjnevqLiAyGtyNvFv1IivuHljUe1bmkWJO-mJXGp0sjB3sWdfjIpk3Eqr2yjmfyOb-Azn1CFhyphenhyphenY4KHlVRD1spH5-xumnjk2Qemc3JdEGidmxXfSii2XxjM0Tc-ueqOONEA/s1600/pizzaiola+meat+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZUuPAzqxxBKjnevqLiAyGtyNvFv1IivuHljUe1bmkWJO-mJXGp0sjB3sWdfjIpk3Eqr2yjmfyOb-Azn1CFhyphenhyphenY4KHlVRD1spH5-xumnjk2Qemc3JdEGidmxXfSii2XxjM0Tc-ueqOONEA/s200/pizzaiola+meat+4.jpg" width="200" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add the meat to the sauce, cover the pan with a lid and let cook gentily for a minute or two. </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The meat will change its colour. Turn it upside down and add the mozzarella on top of the meat. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Cover with the lid again for 30 seconds or so until the cheese melts.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Serve immediately with a pinch of oregano.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.com0tag:blogger.com,1999:blog-4179431443898648422.post-83247925225393012202016-03-16T20:26:00.001+01:002016-03-16T21:32:43.031+01:00Pasta rolls with ricotta and thyme<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I am scheduling my Easter menu, as my family will be
with me for lunch on Easter day. 10 people in total, from 14 to 80, with very
different tastes and habits. <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">As colours, flowers, eggs and bunnies are a must of
Spring, I will try to reproduce the mood on my table and here is what I will
prepare for lunch:<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><a href="http://italianfoodand.blogspot.it/2016/01/zucchini-and-puff-pastry-roses.html" target="_blank">Zucchini and puff pastry roses</a></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><a href="http://italianfoodand.blogspot.it/2014/02/shrimp-fennel-and-orange-salad.html" target="_blank">Fennel, shrimps and orange salad</a><o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><a href="http://italianfoodand.blogspot.it/2014/04/asparagus-soup-with-quail-egg.html" target="_blank">Asparagus soup with quail egg</a><o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Roses of pasta with thyme<o:p></o:p></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><a href="http://italianfoodand.blogspot.it/2016/01/stuffed-salmon.html" target="_blank">Stuffed salmon</a></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Vegetable terrine<o:p></o:p></span></span></div>
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<a href="http://italianfoodand.blogspot.it/2014/12/3-chocolate-mousse.html" style="font-family: arial, helvetica, sans-serif; font-size: x-large;" target="_blank">3 chocolate mousse</a></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">You have most of the recipes already published in this
blog, and just click on the link to see them in case you want to create a
similar menu!<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Take your time: consider at least 2,5 hours to make
them, plus the time to bake it.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">This pasta can be prepared in advance and frozen for a
month or two, after sealing it well, so I have already made it. <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Just remember to remove it from the freezer the day
before, and let it de-frost in the fridge.<o:p></o:p></span></span></div>
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<span style="font-family: arial, helvetica, sans-serif; font-size: large;">Sorry not to be able to show it already baked, this picture will be available on Easter day only, after 1 pm. central Europe time!!!!</span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Here is the pasta recipe I made for the 10 of us, as with so
many dishes you cannot eat a full portion of everything.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">It makes about 30 rolls which means a good portion of
5 rolls each person <b>for 6 people.</b><o:p></o:p></span></span></div>
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<u><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><a href="http://italianfoodand.blogspot.it/2013/12/home-made-fresh-pasta-with-eggs.html" target="_blank">Home made eggpasta </a><o:p></o:p></span></span></u></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2 large eggs <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">200 grs 00
flour<o:p></o:p></span></span></div>
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<a href="http://italianfoodand.blogspot.it/2013/12/bechamel-sauce-while-sauce.html" target="_blank"><br /></a></div>
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<u><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><a href="http://italianfoodand.blogspot.it/2013/12/bechamel-sauce-while-sauce.html" target="_blank">Bechamel – White sauce</a><o:p></o:p></span></span></u></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1,1 litre milk<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">100 grs. Butter<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">100 grs flour<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Salt and pepper<o:p></o:p></span></span></div>
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<u><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Filling<o:p></o:p></span></span></u></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">450 grs/1 lb. fresh ricotta (drained if necessary)<o:p></o:p></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">150 grs. 1/3 lb. grated
Parmigiano Reggiano o Grana padano<o:p></o:p></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2 table spoons (possibly) fresh thyme leaves (washed,
dried and stems removed)<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Butter to grease your baking pan<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Grease your baking pan with some butter.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Prepare your pasta dough, as explained <a href="http://italianfoodand.blogspot.it/2013/12/home-made-fresh-pasta-with-eggs.html" target="_blank">here</a>, and let
it rest in a bowl for ½ hour covered with a napkin.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">In the meanwhile prepare the bechamel sauce as
explained <a href="http://italianfoodand.blogspot.it/2013/12/bechamel-sauce-while-sauce.html" target="_blank">here</a><o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Mix the cheeses with the thyme, taste the mix and add
salt if needed. Refrigerate until needed.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXLnN1HFMGDKKJKzkmX_m7fCS01YqzUlaE31YuuFLRmuOkiEyve5KvC74qCxPY7_m6EiL9ez8e7eYbP3Pml2P7FWjTBbshPZCyUAhqG7uWouCHfWNLJNwIU26Z9tom6_DvFz7QN8-ces/s1600/pasta+with+ricotta+and+thyme+rolls+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXLnN1HFMGDKKJKzkmX_m7fCS01YqzUlaE31YuuFLRmuOkiEyve5KvC74qCxPY7_m6EiL9ez8e7eYbP3Pml2P7FWjTBbshPZCyUAhqG7uWouCHfWNLJNwIU26Z9tom6_DvFz7QN8-ces/s320/pasta+with+ricotta+and+thyme+rolls+1.jpg" width="320" /></a></div>
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Cut the dough into batches and pull out the dough with
the pin or the machine until very thin.<o:p></o:p></span></span><span style="font-family: arial, helvetica, sans-serif; font-size: large;">Cut it into long stripes approx. 4x20 cm.(1.5 x8 inches) . It is important they are more or less the same size. When boiling they grow a lot.</span><br />
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Bring a large pan of salted water to the boil and cook the stripes for a couple of minutes.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Lay them flat and drain them on a clean tea towel.<o:p></o:p></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitfbfw9QbhEpvrKhicb7JJGR-qeE1EjuK_z9eBRujDJmLlr2iOecrNOsF_WIClAvduUxItuuXy0mkWcjNg87FrueeVgxzkQG8u-NIe7flOLMc45ZFUPAxpcGQ_hwrNfX5tlyiXH15c1-A/s1600/pasta+with+ricotta+and+thyme+rolls+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitfbfw9QbhEpvrKhicb7JJGR-qeE1EjuK_z9eBRujDJmLlr2iOecrNOsF_WIClAvduUxItuuXy0mkWcjNg87FrueeVgxzkQG8u-NIe7flOLMc45ZFUPAxpcGQ_hwrNfX5tlyiXH15c1-A/s320/pasta+with+ricotta+and+thyme+rolls+3.jpg" width="320" /></a></div>
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Spread a thin layer of the cold cheese mix on each
cooked stripe and roll it.<o:p></o:p></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGN-YpbclBOX33BKcytsMpBys1tZi1yJUUMpW8aqH1yHEC-Op1xwq8_I8HoF15lh0q_RX_h2TIQLBL1eIHf51IeQqz9XZ27kY-kCcnQaAZkguybX6VIY-4zoGXd-YGxzzOxJmmOhI3NA/s1600/pasta+with+ricotta+and+thyme+rolls+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGN-YpbclBOX33BKcytsMpBys1tZi1yJUUMpW8aqH1yHEC-Op1xwq8_I8HoF15lh0q_RX_h2TIQLBL1eIHf51IeQqz9XZ27kY-kCcnQaAZkguybX6VIY-4zoGXd-YGxzzOxJmmOhI3NA/s400/pasta+with+ricotta+and+thyme+rolls+4.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbguBjGK5HK31k2xVYVOaj1g4Yv16V4jOHjpAm2aBB0ivDY-uDQl4zib_MpmrJ2njK1F1K2ffuxoFaQJ-bEtL2zhKS19hizYMpnMedzxbqkd7IpGMuTmfAGcNfr9tfZtjYjUTtOxoHS9s/s1600/pasta+with+ricotta+and+thyme+rolls+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbguBjGK5HK31k2xVYVOaj1g4Yv16V4jOHjpAm2aBB0ivDY-uDQl4zib_MpmrJ2njK1F1K2ffuxoFaQJ-bEtL2zhKS19hizYMpnMedzxbqkd7IpGMuTmfAGcNfr9tfZtjYjUTtOxoHS9s/s320/pasta+with+ricotta+and+thyme+rolls+5.jpg" width="320" /></a></div>
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Put them in the greased baking pan, standing, so that
you can see the layers.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0NIi3527EjXxIf8t65klmZJjLq1uyDifFMBSGgCQ7uP3jPvtF4TE0H8zBBAjtCOYZ7Jwla1MixvmsC4GNE1v8ibCAo9YATgJLtlDodkB1V3HrixLw8BmiKDtpZclzxiKcrLFnzwXXjFc/s1600/pasta+with+ricotta+and+thyme+rolls+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0NIi3527EjXxIf8t65klmZJjLq1uyDifFMBSGgCQ7uP3jPvtF4TE0H8zBBAjtCOYZ7Jwla1MixvmsC4GNE1v8ibCAo9YATgJLtlDodkB1V3HrixLw8BmiKDtpZclzxiKcrLFnzwXXjFc/s320/pasta+with+ricotta+and+thyme+rolls+6.jpg" width="320" /></a></div>
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Cover with the béchamel sauce and bake them at 180°
for about half an hour or until the béchamel in the centre of the pan boils slightly.<o:p></o:p></span></span><br />
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Serve hot and enjoy!<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Happy Easter!<o:p></o:p></span></span></div>
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Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.com2tag:blogger.com,1999:blog-4179431443898648422.post-27812585550877766602016-03-16T20:21:00.000+01:002016-03-16T21:19:51.056+01:00Shrimp, fennel and orange salad<div class="MsoNormal" style="line-height: 19.2pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzsz1s5Gs3u92SIeNYk5qdqqkinwEay_Mjl_Yw4WBo044R5e1mu-7Qj1I_a7BOFGxeNTFPW7gNjwrOywwcb6iMB6EJcYK_HTx9d03HhfJcYZDdIg0IB5agUmy6hM3j6PY1NVFw7uhYuSk/s1600/00+shrimp+fennel+and+orange+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzsz1s5Gs3u92SIeNYk5qdqqkinwEay_Mjl_Yw4WBo044R5e1mu-7Qj1I_a7BOFGxeNTFPW7gNjwrOywwcb6iMB6EJcYK_HTx9d03HhfJcYZDdIg0IB5agUmy6hM3j6PY1NVFw7uhYuSk/s1600/00+shrimp+fennel+and+orange+salad.jpg" width="640" /></a></div>
<span lang="EN-GB"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span>
<span lang="EN-GB"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span>
<span lang="EN-GB"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I ate this salad the first time in a
famous restaurant many years ago; this is a fresh salad or, as I prefer to
serve it, a very colourful appetiser I usually serve with the drinks while
waiting for dinner or for a happy hour. In this case cut the ingredients a little
bit smaller and serve in spoons or small bowls.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">More than quantities, here I
suggest proportions! </span><span style="font-family: "trebuchet ms" , sans-serif;"><o:p></o:p></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJz5DhcHYqy4vmShwKfMvG10JjvDV3yMaL-3bHihyphenhyphenxV6dLV7bACxogxDHCTtHz2TS9hl_-ukuyjsgsRPGtKi2vWUBuaQOcIgjmcSOPR1aGS4e86fkyUdRfYy_pFHlMRDBXRoAMgnwYTqw/s1600/0+shrimp+fennel+orange+salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJz5DhcHYqy4vmShwKfMvG10JjvDV3yMaL-3bHihyphenhyphenxV6dLV7bACxogxDHCTtHz2TS9hl_-ukuyjsgsRPGtKi2vWUBuaQOcIgjmcSOPR1aGS4e86fkyUdRfYy_pFHlMRDBXRoAMgnwYTqw/s1600/0+shrimp+fennel+orange+salad.jpg" width="640" /></a><b><span lang="EN-GB" style="font-family: "arial";"><br /></span></b></div>
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<b style="line-height: 19.2pt;"><span lang="EN-GB"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Ingredients</span></span></b></div>
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<span lang="EN-GB"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2 oranges peeled, all zest and
pips removed<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2 tbl spoons
of orange juice<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2 fennel bulbs, finely sliced
(reserve the feathery fronds)<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">300 grs. of cold boiled
shrimps<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">4 tbsp extra virgin olive oil<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2 spoons orange juice</span></span></div>
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<span lang="EN-GB"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Salt and freshly ground black
pepper<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWfST2I3YhgFoLww-Mhxo4WfPoIVahUt8NAGS4JRwWJNU_Uv_ek5BNf4jxak-Fg0WkgFZv6v_3HKcMtR-XTiKEKxyhtxTEX1wRAcZN5F8J3dlz08woVlECFxkoSX34DwgQQyytq4mhXlE/s1600/4+cut+the+orange.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWfST2I3YhgFoLww-Mhxo4WfPoIVahUt8NAGS4JRwWJNU_Uv_ek5BNf4jxak-Fg0WkgFZv6v_3HKcMtR-XTiKEKxyhtxTEX1wRAcZN5F8J3dlz08woVlECFxkoSX34DwgQQyytq4mhXlE/s1600/4+cut+the+orange.jpg" width="200" /></span></a><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span lang="EN-GB">1.<span style="font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-GB">Wash well the oranges. Cut off
the skin (orange and white part) with very sharp knife and cut out the segments
from between the membranes, discarding the pips and any pith still attached. </span><span lang="EN-GB">Cut the oranges into pieces and place them </span><span lang="EN-GB">a bowl.<o:p></o:p></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMzfs4STwOQH7KbN9eM6-0GDuv33AR9o2gzI-2Uo7JqEVx2ILny2dASWeL-xIzjoqQy9GZs9i1mmyqixnJX5cv-DWb1IaImO0Fsvi73KaBRlWW2ZpCHJyeByAVmadQoXhShwCuZgo8qI/s1600/Slice+the+fennel.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMzfs4STwOQH7KbN9eM6-0GDuv33AR9o2gzI-2Uo7JqEVx2ILny2dASWeL-xIzjoqQy9GZs9i1mmyqixnJX5cv-DWb1IaImO0Fsvi73KaBRlWW2ZpCHJyeByAVmadQoXhShwCuZgo8qI/s1600/Slice+the+fennel.jpg" width="200" /></a></span></div>
<!--[endif]--><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><o:p></o:p></span><br /></span>
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<!--[if !supportLists]--><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span lang="EN-GB">2.<span style="font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-GB">Wash and dry the fennel.
Discard the hardest parts and slice the vegetable very finely and make small
pieces. Add to the bowl with the boiled shrimps - whole or cut into pieces.
Season with salt and pepper. Mix in the olive oil and orange juice, leave to
marinate for 1 or 2 minutes and before serving. <o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiquweZR_OO1jGDHI6tOMKDb9VmvlBOdlI1FaRB2-2_t-ChRa3gysegZsl9XGX2GDXygzNHiINyxbcR-Z6lF-H2OXkD1Qmj0xq3ubWacV9SxVqXstnreO4i6EGBv93PqEoxkrERrPM_32U/s1600/3+fennel+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiquweZR_OO1jGDHI6tOMKDb9VmvlBOdlI1FaRB2-2_t-ChRa3gysegZsl9XGX2GDXygzNHiINyxbcR-Z6lF-H2OXkD1Qmj0xq3ubWacV9SxVqXstnreO4i6EGBv93PqEoxkrERrPM_32U/s1600/3+fennel+salad.jpg" width="400" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjubkAikfji2_aOIibZnE9VAXI3MaD-kB_PlKYwZwukUcfh1eykqLoeAqGTxfMhVbg8pS9i7YAMPD5THhhaqbgk-UewzUlOE2sJd14IC4N8yQF51TFykz1VTjfpyOnIhleKf1L_zDKT5CE/s1600/happy+hour+shrimp+salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjubkAikfji2_aOIibZnE9VAXI3MaD-kB_PlKYwZwukUcfh1eykqLoeAqGTxfMhVbg8pS9i7YAMPD5THhhaqbgk-UewzUlOE2sJd14IC4N8yQF51TFykz1VTjfpyOnIhleKf1L_zDKT5CE/s1600/happy+hour+shrimp+salad.jpg" width="282" /></a></span></div>
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<span lang="EN-GB"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">TIPYou can prepare it in advance,
just seasoning with the oil. Add salt and orange juice to taste before serving. Decorate with the green feathery leaves </span></span><span lang="EN-GB"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">from the
fennel.</span><span style="font-family: "arial";"><o:p></o:p></span></span></div>
Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.com0tag:blogger.com,1999:blog-4179431443898648422.post-10638708415239235222016-02-07T19:38:00.002+01:002016-02-07T19:38:42.677+01:00Carnival donuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9_N-5BzacJmWYUEWneV1sgptVbanfsH5yQmhYXAJvvCjQqe9nCFnXsIyLhpqBxxeWpi4uuJBXTbbk4anBtBv7CQW5Cr4MYmEd1oMEtV8xJ9eVZWAfTVVNL_BY1G9_Duw8XRDHWaHnNg/s1600/20160205_200403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9_N-5BzacJmWYUEWneV1sgptVbanfsH5yQmhYXAJvvCjQqe9nCFnXsIyLhpqBxxeWpi4uuJBXTbbk4anBtBv7CQW5Cr4MYmEd1oMEtV8xJ9eVZWAfTVVNL_BY1G9_Duw8XRDHWaHnNg/s640/20160205_200403.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Carnival, the most amusing time of the year!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">When I was a young girl I used to dress up, my mother and brother were big supporters and we all worked hard. So one year I was a pretty Japaneese, the other year Scarlett O'Hara, or a cave woman.. It was difficult to dance at parties, but this was part of the fun! </span><span style="background-color: white; color: #212121; font-weight: lighter; line-height: 36px; white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Anything goes at carnival time.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Now I can at least cook some very sweet and fried food, not too loose the tradition. From "fat Thursday to fat Tuesday (mardi gras)", let induge in these nice feast!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I made only half portion of this recipe, because for our family it was enough. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">500 grs flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 medium potatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">30 gr brewer's yeast</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 spoons sugat, plus more to dust the donuts</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">grated zest of an orange</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/3 glass of warm milk.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 a bottle vegetable oil </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidNDAVmXLERJPF9pgG6qbMzV2TTUbtI5nHRWm6FZXXJ9w1g54qcTqS8Rrcr18uH9SW5coOcuyGVTJL4B8lQy9U9xajRuxN-GKOivnVODlPqQCRvgchW-x9bzCjQIJ-PT7bhCoHWLfg7bw/s1600/donuts+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidNDAVmXLERJPF9pgG6qbMzV2TTUbtI5nHRWm6FZXXJ9w1g54qcTqS8Rrcr18uH9SW5coOcuyGVTJL4B8lQy9U9xajRuxN-GKOivnVODlPqQCRvgchW-x9bzCjQIJ-PT7bhCoHWLfg7bw/s320/donuts+2.jpg" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Wash and boil your potatoes until soft.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Prepare 4 trays with a tea towel on each of them.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Dissolve the yeast in the warm milk.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBLW1hzJh886RbjDqn3sswCdJ0ypDpyUCNFlp_qHjgDCVJtsZnsxs8hmj7jFkMGbWEXota4RfJqfW_pHdulVaqhyleCtODEUeZTM4_xb-R0SuRD9UQ82SmxJpL58cFSiNKa1_tgguBptY/s1600/donuts+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBLW1hzJh886RbjDqn3sswCdJ0ypDpyUCNFlp_qHjgDCVJtsZnsxs8hmj7jFkMGbWEXota4RfJqfW_pHdulVaqhyleCtODEUeZTM4_xb-R0SuRD9UQ82SmxJpL58cFSiNKa1_tgguBptY/s200/donuts+1.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihoslvAu42TMKuhY43C1ZGHyoZdt1lBMnW63jzl6LvlcSvvHM8p1DPoE4MJFTISdLoESW_-iXumOS7X1zt7xX3SEU76T8ONlRw_aLgq7kJ9X4Ri_xLcYqtUFMuq-kmk_9WzflVYfcKZHQ/s1600/donuts+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihoslvAu42TMKuhY43C1ZGHyoZdt1lBMnW63jzl6LvlcSvvHM8p1DPoE4MJFTISdLoESW_-iXumOS7X1zt7xX3SEU76T8ONlRw_aLgq7kJ9X4Ri_xLcYqtUFMuq-kmk_9WzflVYfcKZHQ/s200/donuts+3.jpg" width="200" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Mix all the dry ingredients in a bowl, put them on a board, p</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">eel the potates while they are still warm and pass them through a masher with the flour.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXBwguQn4jLpxohk4t3AgDsPaw5ki4V2gnJCJ8Z48g0BSOF-7sjXxANTTrLsxNazODHUlRWOqAcXo8VZa6JiCfbkPvuM-qFGs902lAlJCevf3oo88vwQDGoiFl8pOnvZ29hIYr2jEU-xM/s1600/donuts+5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXBwguQn4jLpxohk4t3AgDsPaw5ki4V2gnJCJ8Z48g0BSOF-7sjXxANTTrLsxNazODHUlRWOqAcXo8VZa6JiCfbkPvuM-qFGs902lAlJCevf3oo88vwQDGoiFl8pOnvZ29hIYr2jEU-xM/s200/donuts+5.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWGhtVyPO0ZuSFYku8aOGfBaPCq1PxMOnp7n8SCjHi-057FGdPxeW7pujn9nMdYi8CiI4b1FA4Yq3I5Y8Laap_RmFKiaO3B8EbL_xBcIJjXjcLr6bd7Em49xwRcnFfmFHRKMFzkw1Ujw/s1600/donuts+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWGhtVyPO0ZuSFYku8aOGfBaPCq1PxMOnp7n8SCjHi-057FGdPxeW7pujn9nMdYi8CiI4b1FA4Yq3I5Y8Laap_RmFKiaO3B8EbL_xBcIJjXjcLr6bd7Em49xwRcnFfmFHRKMFzkw1Ujw/s200/donuts+4.jpg" width="200" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add the eggs, t</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">he dissolved yeast, and mix it all until you obtain a smooth dough. Add a pinch of salt and work it a little bit.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGPM4FT9y5GGFwqYo1xVBcS0p7c1vyl4rADqJ1fMmyCwQAJOsodzPFzoVZOSbbdSjYWVEz7__R4AqXYOetVCXffyUBpaiykJ73YW2Y4SF2n4I467FHNW-wg6rFVwZK1ANMX1XIkb6zJU/s1600/donuts+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGPM4FT9y5GGFwqYo1xVBcS0p7c1vyl4rADqJ1fMmyCwQAJOsodzPFzoVZOSbbdSjYWVEz7__R4AqXYOetVCXffyUBpaiykJ73YW2Y4SF2n4I467FHNW-wg6rFVwZK1ANMX1XIkb6zJU/s320/donuts+6.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Dust your board with flour and r</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">oll the dough until about 5 mm. thick.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3zpNmvK6xckeJcGmmqlC1oXJX6j1LxsuMJexGcrpPmoihBJlksQGQ6y5MrYOss8rsVjYdri_hapk-4fKfNTMwWNZrOMHXxkTVthEj0t2oz4GgHjF7dHB8T4LhLPFcDca0J7l2BWPBJdk/s1600/donuts+7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3zpNmvK6xckeJcGmmqlC1oXJX6j1LxsuMJexGcrpPmoihBJlksQGQ6y5MrYOss8rsVjYdri_hapk-4fKfNTMwWNZrOMHXxkTVthEj0t2oz4GgHjF7dHB8T4LhLPFcDca0J7l2BWPBJdk/s200/donuts+7.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia3ic-wGQkJdhED7UgmkJ2Shqi1hAUfSOUJEDrtnV0191TibWsOuuBT7saWPTcuRa9WnahT3jToS-CCCeFevp_mIko4QqxsoCeRNxBcp_arPWULIvue0aDia6mdtfq6lzYhSUWojPiw4A/s1600/donuts+8.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia3ic-wGQkJdhED7UgmkJ2Shqi1hAUfSOUJEDrtnV0191TibWsOuuBT7saWPTcuRa9WnahT3jToS-CCCeFevp_mIko4QqxsoCeRNxBcp_arPWULIvue0aDia6mdtfq6lzYhSUWojPiw4A/s200/donuts+8.jpg" width="200" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">C</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">ut your preferred shape, donuts, </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br />flowers, rings. put them on a tray.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwffNoQuEdqDPBdX9GhOA-0XbVFgWg7tG9bnhvBlc7AmkQqS7I2iGrdmlx7gZzpP6E8-UwFRA2bYpAcrZrW4y3OpyyMj9cm6v2Zhbbo0Gn4DlQG0vZpKLpB_s12LNlfxN1tnJsGR5PlRA/s1600/donuts+11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwffNoQuEdqDPBdX9GhOA-0XbVFgWg7tG9bnhvBlc7AmkQqS7I2iGrdmlx7gZzpP6E8-UwFRA2bYpAcrZrW4y3OpyyMj9cm6v2Zhbbo0Gn4DlQG0vZpKLpB_s12LNlfxN1tnJsGR5PlRA/s320/donuts+11.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Let them leaven for at least an hour in a warm place, far for the air streams, inside your cold oven, light on, for example.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Bring the oil to the boil and prepare the trays with some blotting paper.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkVbNyRuoPmeXc07SjH5kMW6fjzxGJvrEYos-Cdfmz_Wx1n2Bb5d92vHXjD1xsAhcTGzs4zgPh9JArLMViFt32HiqwKD3Va_9EnYF-fVh8CI4qRWvAzNXIb_DhIo48gwEbXLzmEG-AX24/s1600/donuts+12.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkVbNyRuoPmeXc07SjH5kMW6fjzxGJvrEYos-Cdfmz_Wx1n2Bb5d92vHXjD1xsAhcTGzs4zgPh9JArLMViFt32HiqwKD3Va_9EnYF-fVh8CI4qRWvAzNXIb_DhIo48gwEbXLzmEG-AX24/s200/donuts+12.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUWDhF51rirOK0VmBBSS4-tqJvNdcIBwttnXTNqmRS2Ye7649kwPD-PF4TVo-w0ncMerIrXnkY6zsR4la08-2guhxd7C5DAUjhZ4AlOOU0iELKmLr07K4vIDlHVNitfeetPJh8IQQ_QU/s1600/donuts+13.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUWDhF51rirOK0VmBBSS4-tqJvNdcIBwttnXTNqmRS2Ye7649kwPD-PF4TVo-w0ncMerIrXnkY6zsR4la08-2guhxd7C5DAUjhZ4AlOOU0iELKmLr07K4vIDlHVNitfeetPJh8IQQ_QU/s200/donuts+13.jpg" width="200" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Fry just few donuts each time, they take about 10 seconds each to cook, 5 seconds each side, and you have to turn them up side down.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXoIzpUXcHWwTSSdKFVpuuu9KjUjun-gMauMXl4Z0_2WE7EZTQHnkxo_LGR6OZeDLrvSGBj-oDuJXKxT5k4aevqjogwD8uOCxptnNE9RHDmmWi1Q2CJ4uG889hAotkrDgn8gL8i5SZNYA/s1600/donuts+14.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXoIzpUXcHWwTSSdKFVpuuu9KjUjun-gMauMXl4Z0_2WE7EZTQHnkxo_LGR6OZeDLrvSGBj-oDuJXKxT5k4aevqjogwD8uOCxptnNE9RHDmmWi1Q2CJ4uG889hAotkrDgn8gL8i5SZNYA/s320/donuts+14.jpg" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Drain from the oil and lay them on the blotting paper.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Then roll them on both sides on a dish with some sugar.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Enjoy!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9P5Kgblw9pQ31RJ88Zme0x68hyphenhyphenm-E6g9s4s9R9VDtEbhmxYoN_QAwycSiw7M5BTVkkgKqMzaaQlZenu9UPHXoXUxzMJByS_F-bflEzaLsPCX5pVGTwBMCs-RyxWM4X_vnBxHUygtZDTM/s1600/donuts+cover+0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9P5Kgblw9pQ31RJ88Zme0x68hyphenhyphenm-E6g9s4s9R9VDtEbhmxYoN_QAwycSiw7M5BTVkkgKqMzaaQlZenu9UPHXoXUxzMJByS_F-bflEzaLsPCX5pVGTwBMCs-RyxWM4X_vnBxHUygtZDTM/s640/donuts+cover+0.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.com1tag:blogger.com,1999:blog-4179431443898648422.post-33492357667223365852016-02-02T19:53:00.002+01:002016-02-02T19:53:50.324+01:00Bucatini amatriciana<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguyC8hbivoCqkUz9JIaVntDwErHKjKjvrbJnrbRv_nyVTxvficobzJxtwyc7UVy7izPIfovKshu_T2UUXjz_xGoIrMEUBwYFjatjVyv7ogFGKn7WGj8pIKUPDwhQriR7C4onQ6EjR8RSo/s1600/Amatriciana+cover+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguyC8hbivoCqkUz9JIaVntDwErHKjKjvrbJnrbRv_nyVTxvficobzJxtwyc7UVy7izPIfovKshu_T2UUXjz_xGoIrMEUBwYFjatjVyv7ogFGKn7WGj8pIKUPDwhQriR7C4onQ6EjR8RSo/s640/Amatriciana+cover+2.jpg" width="640" /></a></div>
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<span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 18pt;">Today
I describe an other classic dish of the Italian cooking, once again made with
poor ingredients, once available to everybody, and still so delicious.</span><span style="font-family: "arial" , sans-serif; font-size: 18pt;"> </span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 18pt;">If
you ate this pasta in a typical osteria in Rome, you will never forget it!</span></div>
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<u1:p></u1:p>
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<span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 18pt;">I
was asking some ladies at the supermarket in Rome while buying the pork jowl and each one had her own recipe and a way to cut the meat. Cubes or thick stripes, anyway, I suggest be careful not to burn it, it must not be chewy.</span></div>
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very well! They are just 4 and humble, but must be good.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Ingredients for 4</span></span></h3>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">320 grs / 11 oz. Bucatini (or
spaghetti)<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">100 grs / 3.5 oz.Guanciale (<b><span style="background: white; color: #252525;">Pork jowl) </span></b><span style="background: white; color: #252525;">unsmoked</span><o:p></o:p></span></span></div>
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">200 grs./ 11 oz. pecorino romano - grated</span></span><br />
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">4 ripe tomatoes</span></span><br />
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1 or 2 - up to you - hot peppers</span></span><br />
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1 spoon lard</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRyqZrajpTK8QBEU81QyVLtqc8mjacx29N0ZHCHSHBY8L4aGRrlhvXNJR-0Ex1YTyuriv_b7ApO7uUZxRQXZBOMo1o5oag1G_rjU9Hx23-20LtVRdVHxln2aGqdaEhwSOocgq4T_wUIN4/s1600/amatriciana+0.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRyqZrajpTK8QBEU81QyVLtqc8mjacx29N0ZHCHSHBY8L4aGRrlhvXNJR-0Ex1YTyuriv_b7ApO7uUZxRQXZBOMo1o5oag1G_rjU9Hx23-20LtVRdVHxln2aGqdaEhwSOocgq4T_wUIN4/s200/amatriciana+0.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcc0Jfo3PkuJwflfhWwmgBvlYxLH4_WD1ceFWWy0yZ2auamQGlwFzcNF6kpSwN7o9d0e_dDAkGV7wUQPBGBY-LKCIG9J5Wdn6V2rMTe1f2cMhy3-v2axuCUEmIvMxLcOyD5DoGkOHdhAQ/s1600/amatriciana+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcc0Jfo3PkuJwflfhWwmgBvlYxLH4_WD1ceFWWy0yZ2auamQGlwFzcNF6kpSwN7o9d0e_dDAkGV7wUQPBGBY-LKCIG9J5Wdn6V2rMTe1f2cMhy3-v2axuCUEmIvMxLcOyD5DoGkOHdhAQ/s320/amatriciana+1.jpg" width="320" /></a><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Wash and clean the
tomatoes and peel them (gently cut the skin on bottom with an X cut, drop in a pan of boiling water,
drain and peel them when warm…)- you can use the same water in which you will
cook the bucatini) and cut them into stripes.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyQ5h8Chdd7ZCqrB_lmm_AqJ_XrjqGAtbjLM3yxOcyxZaOriG8TkfmXhPuEjNh6sEr_6QlBjIV3esS95BmLTQoPsAuIcgW6UiUFQMxA6mWM3D3dYb07AVU4gE_1LZRWqX8W3NIfGgn9LE/s1600/Amatriciana+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyQ5h8Chdd7ZCqrB_lmm_AqJ_XrjqGAtbjLM3yxOcyxZaOriG8TkfmXhPuEjNh6sEr_6QlBjIV3esS95BmLTQoPsAuIcgW6UiUFQMxA6mWM3D3dYb07AVU4gE_1LZRWqX8W3NIfGgn9LE/s200/Amatriciana+3.jpg" width="200" /></a><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZmj-WitwHsQYzIYNyf_ZEJNOH_mIQhcjjwuQTd04PRuLmYicEHx60Uf-0L8lzF3xz2IXXM4CJMW6pXlGF8QDjEA30IxtNorrbg73NENkfvWgmu2WwSNDB2ADRB6IUeThblcUkLDJQ68/s1600/amatriciana+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZmj-WitwHsQYzIYNyf_ZEJNOH_mIQhcjjwuQTd04PRuLmYicEHx60Uf-0L8lzF3xz2IXXM4CJMW6pXlGF8QDjEA30IxtNorrbg73NENkfvWgmu2WwSNDB2ADRB6IUeThblcUkLDJQ68/s320/amatriciana+2.jpg" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwJNg5zpcwc29CjE-B3sj7rR7lwERs0T4iKsxfBJSilieVRPVMNt5pFxNCew3zsIgpWpj4HVKLxcDsWwEP7nRRiNAiGLHEh-hmYBqDfN9iXD6M18VtAMRrc_iaikyItxyM9u32BOywUnU/s1600/Amatriciana+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwJNg5zpcwc29CjE-B3sj7rR7lwERs0T4iKsxfBJSilieVRPVMNt5pFxNCew3zsIgpWpj4HVKLxcDsWwEP7nRRiNAiGLHEh-hmYBqDfN9iXD6M18VtAMRrc_iaikyItxyM9u32BOywUnU/s320/Amatriciana+4.jpg" width="320" /></a><span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">In the meanwhile cut the pork jowl in cubes or long stripes, melt the lard and gently sautè the pork in a large frying pan with a hot red pepper. Let the pork become
golden, add the tomatoes and make them sauté for about 10-15 minutes. The
tomatoes will melt.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Take off the hot red
pepper, add fresh ground pepper. And keep warm.<o:p></o:p></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-jyNS1ibwqPwYiKxJTdBtxeIxKO9LNwoSONo8lHHnlqB6fPKx8UL-PAvB-sMYJc10-WpgYAfb2KDEyXn9rYoLvioNYB3dhkSTRbYKDiAmm-WG1Nu3tyIK1ESyZG8M1tQi0dBZyg8MBQ/s1600/Amatriciana+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-jyNS1ibwqPwYiKxJTdBtxeIxKO9LNwoSONo8lHHnlqB6fPKx8UL-PAvB-sMYJc10-WpgYAfb2KDEyXn9rYoLvioNYB3dhkSTRbYKDiAmm-WG1Nu3tyIK1ESyZG8M1tQi0dBZyg8MBQ/s320/Amatriciana+6.jpg" width="320" /></a></div>
<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Cook your pasta in
abundant salted water (10 grs/ liter) -
al dente – as shown on the packaging, drain it well in a colander and put it in
the pan with the sauce.<o:p></o:p></span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Stir well and add the
grated pecorino romano. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXC5z6rSg-mUXTlX89ATZvhZ-ux2fH8gvFERlkC1c6PjsZyb7e1sUxqBLQs4fVB9z9Amcz3X8TfNxT60xo8aSCRxfYhpOKxlwJvcu2h7T48QsENO69p1qWrz11wylihjbq910qfzMhKKc/s1600/Amatriciana+cover+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXC5z6rSg-mUXTlX89ATZvhZ-ux2fH8gvFERlkC1c6PjsZyb7e1sUxqBLQs4fVB9z9Amcz3X8TfNxT60xo8aSCRxfYhpOKxlwJvcu2h7T48QsENO69p1qWrz11wylihjbq910qfzMhKKc/s640/Amatriciana+cover+3.jpg" width="640" /></a><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span><br />
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></span>
<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Serve</span> <span style="font-family: "arial" , "helvetica" , sans-serif;">immediately.</span></span><o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.com0tag:blogger.com,1999:blog-4179431443898648422.post-25545698377586903462016-01-27T21:50:00.002+01:002016-01-27T21:50:56.215+01:00Stuffed salmon<div class="MsoNoSpacing">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I am
particularly fond of this recipe, because … well there is really very little to do, is nice to see and
is great food for everybody.</span><br />
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This
dish has the “wow” effect that any cook would like to receive: the orange-pink
colour of the cooked salmon nicely contrasts with the deep green of the leeks. <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">You can
bring it to table in a nice serving dish and cut a slice for each one.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Please
let me know if you enjoyed it as well!<o:p></o:p></span></span></div>
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<br /></div>
<h3>
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> </span></span><span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients
for 4/6 people</span></span></h3>
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<br /></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 x 450
grs /2 x 1 lb steaks of fresh salmon (back bone and skin removed)<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 leeks<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 stalks
of celery with their leaves<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">100 grs
/ 3.5 oz peeled pistachoes (if possible the
unsalted ones)<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Grains
of pink pepper<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 slices
of bread loaf, crust removed <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Some
parsley<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Salt and
pepper<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 spoons
vegetable oil<o:p></o:p></span></span></div>
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<br /></div>
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<br /></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Pre-heat
your oven 180°/ 350F<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndTa2AmF0tw7kpgcLriORYCm5p6X47keGL7zYcAM8DKroIn2jQVzcgui4seZFO2EXZKp6z95y7_0lAq-fi7GE5WHyLrCUDZS6Y5veneXdlzsNprzgFSrPC4PwloyNiuSz_BB_9HWjCW8/s1600/stuffed+salmon+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndTa2AmF0tw7kpgcLriORYCm5p6X47keGL7zYcAM8DKroIn2jQVzcgui4seZFO2EXZKp6z95y7_0lAq-fi7GE5WHyLrCUDZS6Y5veneXdlzsNprzgFSrPC4PwloyNiuSz_BB_9HWjCW8/s320/stuffed+salmon+1.jpg" width="320" /></a></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Wash the
leeks and gently remove the outer green leaves to obtain long stripes then boil them for 4 minutes in
hot water.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlVH6htksFwlXCSctqhbFMQuo5XqFxFC8_7c4qkCEj56u_OJL4ZMihHfYvuaIPtRCmjI8TBmIMa7Ajz4iR_dCG1dgLBtLhVCs1lZnQozixHG4eIvAK83d8dddF0TmEzTUwm0b2lN5N3o8/s1600/stuffed+salmon+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlVH6htksFwlXCSctqhbFMQuo5XqFxFC8_7c4qkCEj56u_OJL4ZMihHfYvuaIPtRCmjI8TBmIMa7Ajz4iR_dCG1dgLBtLhVCs1lZnQozixHG4eIvAK83d8dddF0TmEzTUwm0b2lN5N3o8/s320/stuffed+salmon+5.jpg" width="320" /></a></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Drain
them in a colander and set them aside.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Wash and
drain the other vegetables.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></span></div>
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<br /></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Cut the
white part of the leeks into thin slices and cook them with 2 spoons
of vegetable oil and a couple of spoons of water for 4-5 minutes until soft.<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">In a
food processor, roughly cut the celery with
the leaves, the parsley, the bread, the pink pepper and the pistachoes.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add the
mixture to the cooked leeks and a small pinch of salt.<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4tEnhW8eadqhHWhLfo6IHnP1gVP-hQZMXzxVIsCjcDJQj2I29n3Uvjk12tssj07Df4pXYjGNC_35WeLkA9qAOcw-Ax2IgI04s_-ik7AVF7SBPXMd57va7Fgg7XpReQk_4UX3CVpGYKaE/s1600/stuffed+salmon+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4tEnhW8eadqhHWhLfo6IHnP1gVP-hQZMXzxVIsCjcDJQj2I29n3Uvjk12tssj07Df4pXYjGNC_35WeLkA9qAOcw-Ax2IgI04s_-ik7AVF7SBPXMd57va7Fgg7XpReQk_4UX3CVpGYKaE/s320/stuffed+salmon+3.jpg" width="320" /></a><span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Pass a
hand on both sides of your salmon pieces and remove any fishbone or scale. Remove the skin if necessary.<o:p></o:p></span><br />
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></span></div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj652gYliEjcV509Hmoy4ZJJF-pU22L-__7fMpOwtZcXhGdodcPXLlqJ0k5EP6p03bvQ7hrA7L40c5K0Sn7ZKYMzKhgEenN4gX9DM-d3aAwcgacPgzW0sxYraN1Zk5suUfHg0HQqTpnsIw/s1600/stuffed+salmon+6.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj652gYliEjcV509Hmoy4ZJJF-pU22L-__7fMpOwtZcXhGdodcPXLlqJ0k5EP6p03bvQ7hrA7L40c5K0Sn7ZKYMzKhgEenN4gX9DM-d3aAwcgacPgzW0sxYraN1Zk5suUfHg0HQqTpnsIw/s320/stuffed+salmon+6.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes the loughing girl half hidden is my daughter, making fun of me!</td></tr>
</tbody></table>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Line
your baking dish with parchment paper, put the first piece of salmon on it (the
part of the fish which originally had the skin on the bottom), lightly season
with a little salt and pepper, put the stuffing on the fish and cover with the
other piece of fish. Also in this case keep the part where the skin was outside.<o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Put the
stripes of boiled green leeks on the fish and close them under it; brush some
oil on the leeks and put the baking dish it in the pre-heated oven 180° C</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">350 °F for 25 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Take it
out from the oven and let it rest for 5 minutes and put it on a serving dish.<o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Cut into
slices and serve<o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEbC6DJjviVL2JQM2gm3vYoU5kyIsO_sHqRqWWQvMdysNGqKjFN2q93cabzKCQgQgjfPUXg_9wDVd1yPDy8CGNbyS0awO2hdxoW_1ygohCxMDZ9E_mq1AAbnEmD_VtOJwep6Ug-WCtckI/s1600/stuffd+salmon+cover+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEbC6DJjviVL2JQM2gm3vYoU5kyIsO_sHqRqWWQvMdysNGqKjFN2q93cabzKCQgQgjfPUXg_9wDVd1yPDy8CGNbyS0awO2hdxoW_1ygohCxMDZ9E_mq1AAbnEmD_VtOJwep6Ug-WCtckI/s640/stuffd+salmon+cover+1.jpg" width="640" /></a></span></div>
<br />
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Serve
with steamed potatoes or boiled vegetables.<o:p></o:p></span></span></div>
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<br /></div>
<br />
<div class="MsoNoSpacing">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Wine: I
would say a cold Chardonnay. But please feel free to suggest any other wine.</span><o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.com0tag:blogger.com,1999:blog-4179431443898648422.post-75286328676555348822016-01-17T21:34:00.001+01:002016-01-17T21:56:36.050+01:00Zucchini and puff pastry roses<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaEsPQQIvtagmHpCn1rlevC9s75iV8EzgnIVManLGJmI7pd4OxTJFkz9PALTsnald_h7ZwT0rbG5AejGFfw_wbO-14XJ9jDv6wFh-oTm837FTScVxR2dzgcfqzsxhrQHQ9bhRJzpycvlg/s1600/Zucchini+and+puff+pastry+roses-cover1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaEsPQQIvtagmHpCn1rlevC9s75iV8EzgnIVManLGJmI7pd4OxTJFkz9PALTsnald_h7ZwT0rbG5AejGFfw_wbO-14XJ9jDv6wFh-oTm837FTScVxR2dzgcfqzsxhrQHQ9bhRJzpycvlg/s640/Zucchini+and+puff+pastry+roses-cover1.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I haven't posted for nearly a month, I realize, because the few days off I had during the Christmas holidays were maily spent in Rome. Few recipes will follow in the next days...</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">But of course I had the pleasure to have family and guests for lunch or dinner during week ends, and this post, and the others which will follow in the future, take inspiration from these festive dishes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This appetiser, anyway, can be made any time of the year, it is deliciuos with a glass of cold prosecco to welcome your friends before a meal or during a cocktail reception.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">You know I like finger food and bite size recipe. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 ingredients, very little fuss, and a great appeal.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Puff pastry shoud is better served warm and fragrant, so prepare these roses few hours in advance, keep them refrigerated and put them in the oven half an hour before.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients for about 20/22 roses</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 square store bought puff pastry about 38X25 cm (15x10 inches)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 green zucchini (medium) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">150 gr/ 7 oz provolone (mild one) in one piece</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 egg yolk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Preheat your oven 160°C / 320 F</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirXZkNeV5fl7kzab-jwlAGqbQMYxE1R3sIAId37eCkmu8IhjXg5am-kaz0_nvLLMMfLSQRg7SOfFC-Dg939d3AgoTDJZNbgy6XlRn8fSgpMsC_ocYUH7d6SNMhAyy6GUnZqJFQjvSdWiQ/s1600/Zucchini+and+puff+pastry+roses+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirXZkNeV5fl7kzab-jwlAGqbQMYxE1R3sIAId37eCkmu8IhjXg5am-kaz0_nvLLMMfLSQRg7SOfFC-Dg939d3AgoTDJZNbgy6XlRn8fSgpMsC_ocYUH7d6SNMhAyy6GUnZqJFQjvSdWiQ/s320/Zucchini+and+puff+pastry+roses+2.jpg" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Wash your zucchini an slice it very finely. The thiner the better.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbIFbhZoO_h3gxCGoh7F2QrflQ2Q9hoJS_EuJYYzBpTgRT_0hs2hyIvoulXkh_W2JDwcZ54uFoIzvClL1Uh4DuVct1FIRrFf52QRhzYUOVZPxEl_YCQ5qH7HzxxkJRfdoS7HuPp5YsN4/s1600/Zucchini+and+puff+pastry+rose+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbIFbhZoO_h3gxCGoh7F2QrflQ2Q9hoJS_EuJYYzBpTgRT_0hs2hyIvoulXkh_W2JDwcZ54uFoIzvClL1Uh4DuVct1FIRrFf52QRhzYUOVZPxEl_YCQ5qH7HzxxkJRfdoS7HuPp5YsN4/s320/Zucchini+and+puff+pastry+rose+1.jpg" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Slice the cheese as well into long, thin stripes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Cut your puff pastry in half (obtaininig 2 long rectangles), and then in small pieces about 4 cm high (1.5 inches) and 12 cm (5 inches) long.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUyzGL5L8FQAMdeLfKeOyhaIMuzw4JwLdaq7ENSb1m_4uFZxmXMi4hVxlnj5pboG94TzA1dYR9qBpEyl5EZzW_eR9gbphmsVfcXRwjOoWI4FS5QjBXQCmoMDeGmwKN-L0dtiIGwiThmOQ/s1600/Zucchini+and+puff+pastry+roses+3.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUyzGL5L8FQAMdeLfKeOyhaIMuzw4JwLdaq7ENSb1m_4uFZxmXMi4hVxlnj5pboG94TzA1dYR9qBpEyl5EZzW_eR9gbphmsVfcXRwjOoWI4FS5QjBXQCmoMDeGmwKN-L0dtiIGwiThmOQ/s320/Zucchini+and+puff+pastry+roses+3.jpg" width="320" /></a><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Put 5-6 slices of zucchini on one piece of the puff pastry, and then put some cheese on them.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Roll the pastry around the zucchini and the cheese.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqneEuBdotT9LQv6_8VqBGq1mubUYS9iNPbkeiqn4R3Jrr1nkLWZ0q-E9CwFxrHiwxHgiaZmBPEpED6L3ByvBid9QP1Ib5MyUHfTHrc-59pL9nGgpjIcd4_nAtGcYjO-AkfZqk-5IH9g/s1600/Zucchini+and+puff+pastry+roses+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqneEuBdotT9LQv6_8VqBGq1mubUYS9iNPbkeiqn4R3Jrr1nkLWZ0q-E9CwFxrHiwxHgiaZmBPEpED6L3ByvBid9QP1Ib5MyUHfTHrc-59pL9nGgpjIcd4_nAtGcYjO-AkfZqk-5IH9g/s320/Zucchini+and+puff+pastry+roses+4.jpg" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> Slightly open the petals.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikT_xiYRr5KS1oabWjaMTuHkxlyEJ8JgTLPT6LnbUQuLoYbeaPvrF8wAdMNaYm3VqFtXBu8UeOzy2HDrhkKXJ0Gd6ua8kTFbrND-rBfXSyCinL8e8_eX7Pro0wT1UqDfmbjW_mJt2mAwQ/s1600/Zucchini+and+puff+pastry+roses+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikT_xiYRr5KS1oabWjaMTuHkxlyEJ8JgTLPT6LnbUQuLoYbeaPvrF8wAdMNaYm3VqFtXBu8UeOzy2HDrhkKXJ0Gd6ua8kTFbrND-rBfXSyCinL8e8_eX7Pro0wT1UqDfmbjW_mJt2mAwQ/s320/Zucchini+and+puff+pastry+roses+5.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Close the bottom well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfmQr6bwiYUlt7rhl1H6HC0sUgdgP9qWz4QpVazx4AqJ1Qs0hui5KeZmQI03Px3lPSx4sQwDA3jTxviXISf6_iU6VGiYNf3y_MehofgrHbIXCmP_WrTaVUbno0MOkIgtLfu6P7FG5M_E/s1600/Zucchini+and+puff+pastry+roses+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfmQr6bwiYUlt7rhl1H6HC0sUgdgP9qWz4QpVazx4AqJ1Qs0hui5KeZmQI03Px3lPSx4sQwDA3jTxviXISf6_iU6VGiYNf3y_MehofgrHbIXCmP_WrTaVUbno0MOkIgtLfu6P7FG5M_E/s320/Zucchini+and+puff+pastry+roses+6.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> The original recipe suggests to put the roses on parchment paper and then in the oven. I prefer to put them in a very small silicone moulds (about 3-4 cm / 1-1.5 inches large) on a oven tray so that they do not collapse when cooking. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pYD1KOXfqIvRFiRDeIgBQjD8kLLrPh1kcbNZ8bLdOKkb9_bbhyUaS4rMg5HX-G8Mi6sItsJbzaWHrCjSrBY6YCWhbF2tMlnGd6FV3Bikg6S2E9dF5f7WM6_ygXXi0gErjT4SKC2kZg0/s1600/Zucchini+and+puff+pastry+roses+7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pYD1KOXfqIvRFiRDeIgBQjD8kLLrPh1kcbNZ8bLdOKkb9_bbhyUaS4rMg5HX-G8Mi6sItsJbzaWHrCjSrBY6YCWhbF2tMlnGd6FV3Bikg6S2E9dF5f7WM6_ygXXi0gErjT4SKC2kZg0/s320/Zucchini+and+puff+pastry+roses+7.jpg" width="213" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Put them 30 minutes in a convection oven 160°C/ 320 F.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Serve warm with or without the little moulds.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHypGMCbdrU0y_IieHmSAFtGikzks4m66WOgOkHlazo9nIfdFPUPBYvWvA_2AnI51d0focKTexDEc9VK8iMSs9pFxbVxShfD48DKEmAr7FeubwxWtpu0GnUFGe4tVfH8mxOsarzsb6Eo/s1600/Zucchini+and+puff+pastry+roses-cover2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="411" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHypGMCbdrU0y_IieHmSAFtGikzks4m66WOgOkHlazo9nIfdFPUPBYvWvA_2AnI51d0focKTexDEc9VK8iMSs9pFxbVxShfD48DKEmAr7FeubwxWtpu0GnUFGe4tVfH8mxOsarzsb6Eo/s640/Zucchini+and+puff+pastry+roses-cover2.jpg" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.com0tag:blogger.com,1999:blog-4179431443898648422.post-42097088571218210562015-11-26T21:04:00.000+01:002015-12-23T20:03:20.604+01:00Cod with cream and potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzj8wq5_gAgD7r2S3qCq3ikGhI53SjjBcTzisfjDFPFCucujddkK_5R40JDrhTCDNtDNp03AzeHwExXDvw8A8wzy7DavirSyzjUlnQog7FfiuReYlBG7zMK8t9UMiikxLmDMSBUnJl_LE/s1600/Cod+with+cream+and+potatoes+-+cover1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzj8wq5_gAgD7r2S3qCq3ikGhI53SjjBcTzisfjDFPFCucujddkK_5R40JDrhTCDNtDNp03AzeHwExXDvw8A8wzy7DavirSyzjUlnQog7FfiuReYlBG7zMK8t9UMiikxLmDMSBUnJl_LE/s640/Cod+with+cream+and+potatoes+-+cover1.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Salted and dried cod is traditional in many Italian regions, as it keeps well for months. It was an abundant source of proteins for poor people, above all during winter when food was scarce. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Nowadays it is less used because you should keep it in cold water for at least a couple of days, change the water often, so actually you have to plan to cook it well in advance to have it ready for dinner.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Luckily supermarkets help us and you can find it ready to cook, even if you miss part of the fun and of the smell... <br />OK I joke.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Whatever you decide, cod is a fantastic fish, and it is suitable for cooking in so many ways, and in my area it is a winter dish.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Ingredients for 4</span></h3>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">450 gr/1 lb salted cod (or 600 gr. 1.5 lb desalted -soaked cod)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">650 gr. 1.5 lb potatoes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2 oz butter</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1 onion</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1 clove garlic</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1 cup heavy cream</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1 bay leaf</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">salt and pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">4 tea spoons chopped parsley (to garnish)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjVs6LQjl089TFH-U14Gupa51TRMrNgLiTaylt0sLpQ58UO8GMm4lzrj-bFixHo-TQlMcoy_pmo8-IbAY4BuxuK9ng6I0UtKoIhS5EUm7jFzFC4E3utLYyANKB8xMhLpt92arzm2rABA/s1600/Cod+with+cream+and+potatoes+-+0.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjVs6LQjl089TFH-U14Gupa51TRMrNgLiTaylt0sLpQ58UO8GMm4lzrj-bFixHo-TQlMcoy_pmo8-IbAY4BuxuK9ng6I0UtKoIhS5EUm7jFzFC4E3utLYyANKB8xMhLpt92arzm2rABA/s320/Cod+with+cream+and+potatoes+-+0.jpg" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Two days before use, de-salt your cod, changing the water at least a couple of times.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">After soaking it properly,</span><span style="background-color: white; color: #58351b; font-family: "arial" , "helvetica" , sans-serif; font-size: large; line-height: 20.4px;"> cut the fish into pieces and boil it until the flesh comes away easily from the bones. </span><br />
<span style="background-color: white; color: #58351b; font-family: "arial" , "helvetica" , sans-serif; font-size: large; line-height: 20.4px;">Peel the fish from the skin.</span><br />
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<span style="background-color: white; color: #58351b; font-family: "arial" , "helvetica" , sans-serif; font-size: large; line-height: 20.4px;">In an other pan, boil the potatoes in their skins, peel them while they are still hot and let them cool down. <br />Cut them into slices. <i>(Sorry no picture, but I am sure you can make it alone...)</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM0gNfiKPzw0F0URZDuq9aCGL9tdrv-tlGxBBmXibNa4RemJ1G77KJv16TsuTBSIuD0VJifckrP5iQIfqanDtX1zj04mxdyK7OzUkgpOGbegKlGhSdQkgleXAG2WxEoFYXmRxr3_BJIAM/s1600/Cod+with+cream+and+potatoes+-+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM0gNfiKPzw0F0URZDuq9aCGL9tdrv-tlGxBBmXibNa4RemJ1G77KJv16TsuTBSIuD0VJifckrP5iQIfqanDtX1zj04mxdyK7OzUkgpOGbegKlGhSdQkgleXAG2WxEoFYXmRxr3_BJIAM/s320/Cod+with+cream+and+potatoes+-+3.jpg" width="320" /></a></div>
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<span style="background-color: white; color: #58351b; font-family: "arial" , "helvetica" , sans-serif; font-size: large; line-height: 20.4px;">In the meanwhile chop the onion and the garlic and saute them in hot butter with the bay leaf. Set aside.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRimf128ve14bB3BoYlHQmtzjwz7y_AMBxBOMfIENwoApAZjSS12TQwFOjMTua4aq5ZsaC0N-8nV7hGaF6yaW2t40ocYKzHdvo7WLNNwEn9oJD2S-h85CxFx0Yk3DbcrnxJgX4vAkZeqE/s1600/Cod+with+cream+and+potatoes+-+4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRimf128ve14bB3BoYlHQmtzjwz7y_AMBxBOMfIENwoApAZjSS12TQwFOjMTua4aq5ZsaC0N-8nV7hGaF6yaW2t40ocYKzHdvo7WLNNwEn9oJD2S-h85CxFx0Yk3DbcrnxJgX4vAkZeqE/s200/Cod+with+cream+and+potatoes+-+4.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMuUH445GlgMPQs9wK5dy8AxKWaRBN5t99y-Pr01lk7FvRsbM711hxmixsDKRO8RrtXveU6gILuO1Gi8-HTM8BYEqfZiHxT4uj_iGTtO7IZniKJ2UD2Wz8aQeloHyZEG1J515eZt3Nmrk/s1600/Cod+with+cream+and+potatoes+-+a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMuUH445GlgMPQs9wK5dy8AxKWaRBN5t99y-Pr01lk7FvRsbM711hxmixsDKRO8RrtXveU6gILuO1Gi8-HTM8BYEqfZiHxT4uj_iGTtO7IZniKJ2UD2Wz8aQeloHyZEG1J515eZt3Nmrk/s200/Cod+with+cream+and+potatoes+-+a.jpg" width="200" /></a><span style="background-color: white; color: #58351b; font-family: "arial" , "helvetica" , sans-serif; font-size: large; line-height: 20.4px;"><br /></span><span style="background-color: white; color: #58351b; font-family: "arial" , "helvetica" , sans-serif; font-size: large; line-height: 20.4px;">Drain the cod, let it cool a little, </span><br />
<span style="background-color: white; color: #58351b; font-family: "arial" , "helvetica" , sans-serif; font-size: large; line-height: 20.4px;">Remove the skin and bones and break into bits by hand. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinq1_dA-o-e52TYt6HgdKrd_N5NpTM96BgR76qLeEPPXWrA-ifku88wsAWvV_IFwNFHOW4aakDrzqplhWe62nkcXYNqonGPmMvTU6KF-BBNEN7e0SOPlCIM3OofchSy3d60BFfBTlT86E/s1600/Cod+with+cream+and+potatoes+-+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinq1_dA-o-e52TYt6HgdKrd_N5NpTM96BgR76qLeEPPXWrA-ifku88wsAWvV_IFwNFHOW4aakDrzqplhWe62nkcXYNqonGPmMvTU6KF-BBNEN7e0SOPlCIM3OofchSy3d60BFfBTlT86E/s320/Cod+with+cream+and+potatoes+-+5.jpg" width="320" /></a></div>
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<span style="background-color: white; color: #58351b; font-family: "arial" , "helvetica" , sans-serif; font-size: large; line-height: 20.4px;">6) Put the fish and the boiled potatoes in the pan with the saute onions, garlic and the bay leaf, season with salt and pepper and then pour in the cream.</span><br />
<span style="background-color: white; color: #58351b; font-family: "arial" , "helvetica" , sans-serif; font-size: large; line-height: 20.4px;">Stir gently for a couple of minutes and serve hot with some chopped parsley.</span><br />
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<span style="background-color: white; color: #58351b; font-family: "arial" , "helvetica" , sans-serif; font-size: large; line-height: 20.4px;">Also, you can try it on a slice of toasted rustic bread!</span><br />
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<span style="background-color: white; color: #58351b; font-family: "arial" , "helvetica" , sans-serif; font-size: large; line-height: 20.4px;">I suggest a white wine, someone can suggest me which is the best match?</span><br />
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Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.com0tag:blogger.com,1999:blog-4179431443898648422.post-84380007885146691352015-11-23T20:32:00.001+01:002015-11-23T20:32:17.490+01:00Beer and rustic mustard stew<div class="MsoNormal" style="background: white; vertical-align: baseline;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZReAd3V711bklaTQfHPfQHVdl5BKm6WLsD-0JNb_FZZscQojVP61GI8AFeXaQfR8j1AF8pR0csEhBeF5nfjA8ZRwQ1ci6TcNfRAb97D58saZ8gBnKH-IOwkvsTTq7EVTuU8SJtIAvkw/s1600/Beef+stew+beer+and+mustard+COVER+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZReAd3V711bklaTQfHPfQHVdl5BKm6WLsD-0JNb_FZZscQojVP61GI8AFeXaQfR8j1AF8pR0csEhBeF5nfjA8ZRwQ1ci6TcNfRAb97D58saZ8gBnKH-IOwkvsTTq7EVTuU8SJtIAvkw/s640/Beef+stew+beer+and+mustard+COVER+3.jpg" width="640" /></a></div>
<span lang="EN-US" style="color: #3d3d3d; font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="font-size: large;"><br /></span></span>
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<span lang="EN-US" style="color: #3d3d3d; font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="font-size: large;"><br /></span></span>
<span lang="EN-US" style="color: #3d3d3d; font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="font-size: large;"><br /></span></span>
<span lang="EN-US" style="color: #3d3d3d; font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="font-size: large;">This recipe, originated in the North of Italy, and may be even more North
in Europe, is a must in Winter, when the smell and the sound of the boiling pot
is a great company in the kitchen.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiIkyhKJZfVf8pPooPoceN7IKDc8Q3TxJ8UG0YfPBNNUd_j_qwoz0LPzaQHxce6aeJY7yBTfW6VHSbsSa5NAZvBowPOMYlWkxCr7WAJEBaVaruey9jtdKWCkf36bCQB_sSO21IGIa_ybE/s1600/Immagine1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiIkyhKJZfVf8pPooPoceN7IKDc8Q3TxJ8UG0YfPBNNUd_j_qwoz0LPzaQHxce6aeJY7yBTfW6VHSbsSa5NAZvBowPOMYlWkxCr7WAJEBaVaruey9jtdKWCkf36bCQB_sSO21IGIa_ybE/s320/Immagine1.png" width="320" /></a></div>
<span style="background-color: white; font-family: "arial" , sans-serif;"><span style="font-size: large;">I chose pieces of the fore shoulder,
and I understand that the name and the cut it is different in every country so I
prefer to attach the picture. My meat was cut n. 8!</span></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT;"><span style="font-size: large;">A very cheap cut indeed, that can give
excellent results as</span></span><span lang="EN-US" style="color: #3d3d3d; font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="font-size: large;"> a long cooking makes the meat very soft and delicious.</span><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYEP6XkPC5ec3bRj5e7nlboZjbixR2ho-Y6Y2yXxgzaH1kSNFhWGJOYM-H2JXJeCMifcZ3hjIq5e7wbUXXeR9ssJAlExsd89ucQppNjmnTpiOLVw8RcI92LIfr_fWIpF9zpWGTh1R0M8/s1600/Beef+stew+beer+and+mustard+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYEP6XkPC5ec3bRj5e7nlboZjbixR2ho-Y6Y2yXxgzaH1kSNFhWGJOYM-H2JXJeCMifcZ3hjIq5e7wbUXXeR9ssJAlExsd89ucQppNjmnTpiOLVw8RcI92LIfr_fWIpF9zpWGTh1R0M8/s320/Beef+stew+beer+and+mustard+1.jpg" width="320" /></a></div>
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<span lang="EN-US" style="color: #3d3d3d; font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="font-size: large;">Last but not the least it is easy to warm up the following day, and still
delicious.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT;"><span style="font-size: large;">I match this stew with some
polenta, and my tip is to cook it with a little more liquid than requested to make it smoother.<o:p></o:p></span></span></div>
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<b><span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT;"><span style="font-size: large;">Ingredients for 4<o:p></o:p></span></span></b></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT;"><span style="font-size: large;">800 grs/ 1 +3/4 lb pieces of fore
shoulder, cut into thick cubes 4 cm/1,5 inches<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT;"><span style="font-size: large;">1 golden onion<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT;"><span style="font-size: large;">Flour<o:p></o:p></span></span></div>
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<span style="font-size: large;"><span lang="EN-US" style="background: yellow; font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT; mso-highlight: yellow;">About 500 ml / 1</span><span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT;"><span style="background-color: white;"> </span>pint double malt beer<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT;"><span style="font-size: large;">2 large slices of rustic bread<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT;"><span style="font-size: large;">4 table spoons mustard in grains<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT;"><span style="font-size: large;">40 grs butter<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT;"><span style="font-size: large;">1 table spoon vegetable oil<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT;"><span style="font-size: large;">Salt and pepper<o:p></o:p></span></span><br />
<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT;"><span style="font-size: large;">2 table spoons chopped parsley </span></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT;"><span style="font-size: large;">1/2 table spoon chopped sage <o:p></o:p></span></span><span style="font-family: "arial" , sans-serif; font-size: large;">leaves</span><br />
<span style="font-family: "arial" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , sans-serif; font-size: large;">450 grs/1 lb ready to cook polenta flour.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqKxdHLtPRP_0r4CfF07-wnxYGLWIAnRk-W4XjT0dAgkhQwURMgghlv_mj9ab7gkEBrR_wFYfT2RF7DdcJ5eUA_KvN_qYmrpM2lFJ09Wx8Ph5Qj3_W2EUt2uOTBIOqzKCYd2BTN-ghYw/s1600/Beef+stew+beer+and+mustard+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqKxdHLtPRP_0r4CfF07-wnxYGLWIAnRk-W4XjT0dAgkhQwURMgghlv_mj9ab7gkEBrR_wFYfT2RF7DdcJ5eUA_KvN_qYmrpM2lFJ09Wx8Ph5Qj3_W2EUt2uOTBIOqzKCYd2BTN-ghYw/s200/Beef+stew+beer+and+mustard+3.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9vsLjyJr3p8wnB1f5GMxakWi93Y52Cv2jx6M7v1T_tlvefpAz2KboFwNzbGD6UJTt_UDwbvjY2o9SZ1bGEhGypQOPVsem899x57GF0sNIRKLqTV3TjOojghzjFMJLPls5WlzHiEDeFU/s1600/Beef+stew+beer+and+mustard+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9vsLjyJr3p8wnB1f5GMxakWi93Y52Cv2jx6M7v1T_tlvefpAz2KboFwNzbGD6UJTt_UDwbvjY2o9SZ1bGEhGypQOPVsem899x57GF0sNIRKLqTV3TjOojghzjFMJLPls5WlzHiEDeFU/s200/Beef+stew+beer+and+mustard+2.jpg" width="200" /></a><span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT;"><span style="font-size: large;"></span></span><br />
<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT;"><span style="font-size: large;"><span style="font-family: arial, sans-serif;">Peel the onion and cut it into
thin slices.</span></span></span><br />
<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT;"><span style="font-size: large;"><o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT;"><span style="font-size: large;">Put the butter and the oil in
a large pan, bring them to the boil and add the onions. Stir in until soft and
golden. <o:p></o:p></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUjp9J6fb280FT4ILsXNYr5CPmLYk7Y3l57HaVna10u51qaR8fezZK2d4S-BYcVedEfqnRYvQ94ta1ccqon06fte3QHFf7Zk3tTLOXf2GeIOmn6nFgqaqr1J9VNYlYAT8XKIsjwTBo1SE/s1600/Beef+stew+beer+and+mustard+5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUjp9J6fb280FT4ILsXNYr5CPmLYk7Y3l57HaVna10u51qaR8fezZK2d4S-BYcVedEfqnRYvQ94ta1ccqon06fte3QHFf7Zk3tTLOXf2GeIOmn6nFgqaqr1J9VNYlYAT8XKIsjwTBo1SE/s200/Beef+stew+beer+and+mustard+5.jpg" width="200" /></a><br />
<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT;"><span style="font-size: large;">Flour the meat cubes, shake to
avoid any excess of floor.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT;"><span style="font-size: large;">Remove the onion from the
butter, set it aside and put the cubes in the hot butter, stirring in now and then until nicely golden on each side.<o:p></o:p></span></span><span style="font-family: "arial" , sans-serif; font-size: large;">Salt the meat and put the cooked onions in the pan again. Stir gently.</span><br />
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT;"><span style="font-size: large;">Pour in the beer, little by little or the foam will go out! Stir well so that the flour does not stick to the bottom of the pan. Stir well now and then.</span></span><br />
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT;"><span style="font-size: large;">Spread the mustard on each side of the bread, gently lay them on the meat, put a lid on the pan and let it cook over a low heat for about 1 hour. </span></span><br />
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT;"><span style="font-size: large;">Stir the meat so that the bread dissolves as well and let it cook for 2 more minutes. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2_sa3KtFihKb4L9lIHP-OveKm4TKG2vVlqdINpVL1NB8Ymi0krFejX1u0pmhHT5Qz2lgGM4e2uqjbn9IDBn6I1pX2XZhnCxQNz6BlxEMYgbZWJSrUzDZO6sOSZpyADzkHltk0vruojY/s1600/Beef+stew+beer+and+mustard+11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2_sa3KtFihKb4L9lIHP-OveKm4TKG2vVlqdINpVL1NB8Ymi0krFejX1u0pmhHT5Qz2lgGM4e2uqjbn9IDBn6I1pX2XZhnCxQNz6BlxEMYgbZWJSrUzDZO6sOSZpyADzkHltk0vruojY/s320/Beef+stew+beer+and+mustard+11.jpg" width="320" /></a></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-fareast-language: IT;"><span style="font-size: large;">Remove from fire and add the chopped vegetables.</span></span><br />
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<span style="font-family: "arial" , sans-serif; font-size: large;">Serve it hot with steamed potatoes or polenta.</span><br />
<span style="font-family: "arial" , sans-serif; font-size: large;">Red wine, or better the same strong beer is recommended!</span><br />
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Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.com0tag:blogger.com,1999:blog-4179431443898648422.post-23778025691648628902015-11-03T20:53:00.003+01:002015-11-03T20:53:38.536+01:00Pappardelle with fresh tuna<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgZxWPq19qoSloMn8SDceLyzQZVP0BXpiRrVUDCYP81MviqhQ-dWCC2ZsPukK5urq5u9nv738IndeZ2Rj-f0Vo9BE7UqY9rEjxPRuH2qFX4hzjVME5tQPCHmxkFEJeRCTPYPpsRVXsyW4/s1600/Pappardelle+with+fresh+tuna+cover1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgZxWPq19qoSloMn8SDceLyzQZVP0BXpiRrVUDCYP81MviqhQ-dWCC2ZsPukK5urq5u9nv738IndeZ2Rj-f0Vo9BE7UqY9rEjxPRuH2qFX4hzjVME5tQPCHmxkFEJeRCTPYPpsRVXsyW4/s640/Pappardelle+with+fresh+tuna+cover1.jpg" width="640" /></a><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Pappardelle are just a little wider than tagliatelle. You can make </span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">them </span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">by hand</span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">, foll</span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">owing my <a href="http://italianfoodand.blogspot.it/2013/12/home-made-fresh-pasta-with-eggs.html" target="_blank">home made pasta recipe</a>, and in this case they will cook in 2-3 minutes, or buy them dry. Reginelle will suit as well, always check they are made with eggs for a better taste.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">In each case, this mouth watering sauce will make a great dish!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Ingredients for 4</span></h3>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">3 eggs fresh pasta or 320 grs/ 10 oz dry (egg) pasta</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">450 gr/ 1 lb fresh tuna</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">4 red tomatoes</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2 cloves garlic</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1 pinch dry oregano</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1 pinch salt (to taste)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">40 gr/2 tb spoons salted capers</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">20/25 green cored olives</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">3 table spoons extra virgin olive oil</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">salt </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcsKOpTp4cNLU7E9sWrwTw0eNeo9ipxxlkduB119KOokcuyMRBaAGGcLfsG6XQbnQ8i93qMAqU6b3VMQm0ICTtAZDnNm2dtahY-y3Q5fhNJ-kQci5pnTaloq6iCLo1iGM6Qq-6jeBuGIs/s1600/Pappardelle+with+fresh+tuna+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcsKOpTp4cNLU7E9sWrwTw0eNeo9ipxxlkduB119KOokcuyMRBaAGGcLfsG6XQbnQ8i93qMAqU6b3VMQm0ICTtAZDnNm2dtahY-y3Q5fhNJ-kQci5pnTaloq6iCLo1iGM6Qq-6jeBuGIs/s320/Pappardelle+with+fresh+tuna+1.jpg" width="320" /></a><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Peel the garlic, cut them in half and, put a large frying pan over a medium heat, gently let the oil warm up and add the garlic until golden. </span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Wash the capers to remove all the s</span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">alt (if you are not used to do that, taste them! They can be very salty!).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwrdI8p1CNl7JsXH9KoHSCMLPyiKLhIVUHw4jhibFTFoquncW24zbeX4tUP4ZMn9s8HOKGBlYo05tUGZ60xIKZnzKM_QISBsiotGZY4JEEwMi29HqHlB9xDEnavQFJUVhHn_tKAb4Krc/s1600/Pappardelle+with+fresh+tuna+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwrdI8p1CNl7JsXH9KoHSCMLPyiKLhIVUHw4jhibFTFoquncW24zbeX4tUP4ZMn9s8HOKGBlYo05tUGZ60xIKZnzKM_QISBsiotGZY4JEEwMi29HqHlB9xDEnavQFJUVhHn_tKAb4Krc/s320/Pappardelle+with+fresh+tuna+3.jpg" width="320" /></a><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">In the meanwhile, wash and cut the tomatoes into small pieces and drain most of their water. </span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large; text-align: justify;">Cut the tuna into cubes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZcvvSyzUEKrLPCUAlTrGkmCXGkx7GprIXu0YLfU6DYYRvJ8Rbpy1CUOJW4SiKsxCoLp0jt7kAlHI8G6xHsa4uC44zYPLpMGcuDIXslJpRbm6wgB21_Tsc9PZPWgDCbXqNbEnRH_xpkg/s1600/Pappardelle+with+fresh+tuna+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZcvvSyzUEKrLPCUAlTrGkmCXGkx7GprIXu0YLfU6DYYRvJ8Rbpy1CUOJW4SiKsxCoLp0jt7kAlHI8G6xHsa4uC44zYPLpMGcuDIXslJpRbm6wgB21_Tsc9PZPWgDCbXqNbEnRH_xpkg/s320/Pappardelle+with+fresh+tuna+4.jpg" width="320" /></a><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Remove the garlic and add the tomatoes to the hot oil, then add the tuna and the capers.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeO-8MvOY0HwKOx4W32hrMxgvj_JTix2LuS97KGZDa9IM5TomDXuvkaCyF7wsp0wP_jwWlNZ1oDTrt-UY_bshOW0UQ5aiJA3G99vLU78RdXamakcguRNTkefnJovfirV93eoZYfNKPEEA/s1600/Pappardelle+with+fresh+tuna+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeO-8MvOY0HwKOx4W32hrMxgvj_JTix2LuS97KGZDa9IM5TomDXuvkaCyF7wsp0wP_jwWlNZ1oDTrt-UY_bshOW0UQ5aiJA3G99vLU78RdXamakcguRNTkefnJovfirV93eoZYfNKPEEA/s320/Pappardelle+with+fresh+tuna+5.jpg" width="320" /></a><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Let them cook for about 10 minutes, then add the olives and the oregano, and let them cook together for an other 5-6 minutes. Keep warm.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Bring a large pan of water to the boil, add salt (10 gr. each liter) and cook pasta until al dente. Drain it in a colander and mix it gently to the warm sauce over a low heat.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxQGKJkEzHQxWKVJa4augZqI-s0ZPrGnam8CPsF3nk0CflbKB7aK9HC4jByATbLEXzt_c9cDm4HfrjqvPGGNWKcsV2RSFMTKreJMhqLwU3bprvMznZ9GZsRQpkJnE-jtl1RurnqR1Pj9g/s1600/Pappardelle+with+fresh+tuna+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxQGKJkEzHQxWKVJa4augZqI-s0ZPrGnam8CPsF3nk0CflbKB7aK9HC4jByATbLEXzt_c9cDm4HfrjqvPGGNWKcsV2RSFMTKreJMhqLwU3bprvMznZ9GZsRQpkJnE-jtl1RurnqR1Pj9g/s320/Pappardelle+with+fresh+tuna+6.jpg" width="320" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Serve immediately and eat hot!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.com0tag:blogger.com,1999:blog-4179431443898648422.post-2441334130604538502015-10-25T16:38:00.002+01:002015-10-25T16:53:22.429+01:00Ciambella<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVeOwbYKCUuj9KAr6smIovu4BkFSavV4BUXaell_EaPA7EjA6bGK-8qIleBrwsDM0TLvIpj53Rhs7YJxFyc_Ukolb3VlMZUHVADpzneqd80Anseschzq_CpkASgXTzXhAVuOkuK_S_1HA/s1600/Doughnut+-+ciambella+cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="513" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVeOwbYKCUuj9KAr6smIovu4BkFSavV4BUXaell_EaPA7EjA6bGK-8qIleBrwsDM0TLvIpj53Rhs7YJxFyc_Ukolb3VlMZUHVADpzneqd80Anseschzq_CpkASgXTzXhAVuOkuK_S_1HA/s640/Doughnut+-+ciambella+cover.jpg" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Today I wanted to make something basic, to eat at breakfast with a nice cup of tea....</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">To tell the truth in my area we deep ciambella in a glass of wine... But the shape of this dessert is different...</span></div>
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<h3>
<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; font-size: large; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;">Ingredients</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">250 gr. /9 oz all purpose floor</span></div>
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<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; font-size: large; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;">130 gr. /4.5
oz Sugar<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; font-size: large; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;">2 eggs<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; font-size: large; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;">50 gr. /2 oz melted
butter<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; font-size: large; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;">1,3 / 4 fl oz.
Milk<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; font-size: large; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;">½ a bag baking
powder<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; font-size: large; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;">Grated zest of
half a lemon.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA2w9pgh9st67q7XmuTN42EtOxSQRUBW11ZyFKm8J0qA0okgkTflM12tKJtJ5aKAaqKwor13dMiStzJGtfO-jVXrgXcIgznEL4YKBJvDF9s3S7ezjEiFubWwmAwAnIwaOxfjV1PGfuND4/s1600/Doughnut+-+ciambella+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA2w9pgh9st67q7XmuTN42EtOxSQRUBW11ZyFKm8J0qA0okgkTflM12tKJtJ5aKAaqKwor13dMiStzJGtfO-jVXrgXcIgznEL4YKBJvDF9s3S7ezjEiFubWwmAwAnIwaOxfjV1PGfuND4/s320/Doughnut+-+ciambella+1.jpg" width="320" /></a></div>
<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; font-size: large; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;">Separate the
yolks from the whites.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; font-size: large; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;">Beat the
whites until stiff. Refrigerate them.<o:p></o:p></span></div>
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Pre-heat the oven 180°C/ 360°F.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1RL-RLQsZTCMSYgpM7ofXNa3UFNu9S3Sxpi_iFX4STFndPa9P60Kifq9lH3bn_sl0U6ERvRHY1y0zxhd1EdaqsCvSFTIY1NsGaRc7EvGOirA6ToNwY3BN_bJU3jk64TRahWzJw-ozVg/s1600/Doughnut+-+ciambella+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1RL-RLQsZTCMSYgpM7ofXNa3UFNu9S3Sxpi_iFX4STFndPa9P60Kifq9lH3bn_sl0U6ERvRHY1y0zxhd1EdaqsCvSFTIY1NsGaRc7EvGOirA6ToNwY3BN_bJU3jk64TRahWzJw-ozVg/s200/Doughnut+-+ciambella+2.jpg" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguRdIJDNW9tFB34uDleWZsS9Cffloq2a4pAfDGH4p05t8qIaEYTqwE25D1cUMc1Ea8oW1BsXqEJX-M6OhQqtJe5B2QntI6LBqSn3EaF9ujQ9LPNfpfbb-4H8l0u8kr0iirs2Gl-eam2Aw/s1600/Doughnut+-+ciambella+5.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguRdIJDNW9tFB34uDleWZsS9Cffloq2a4pAfDGH4p05t8qIaEYTqwE25D1cUMc1Ea8oW1BsXqEJX-M6OhQqtJe5B2QntI6LBqSn3EaF9ujQ9LPNfpfbb-4H8l0u8kr0iirs2Gl-eam2Aw/s200/Doughnut+-+ciambella+5.jpg" width="200" /></a><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">In a bigger
bowl, beat the yolks with the</span><br />
<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; font-size: large; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;"> sugar until they become a clear cream, add the
floor sifted with the baking powder, then add the sugar and the grated zest.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; font-size: large; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;">Then add the
milk and the melted butter, and stir well.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaDRID5qJD0gA-sr80byRE5glRZ3Z8Jj83GULlx4eMoGFtQS4Yo9mtUs1wL6WsE9jpJJQ5AVejtILF4wUA0dQhFncU3kussmT_ITzJ-lN50JALa3rx_93Mndyc9RY0RyG0OjvbQCb2luo/s1600/Doughnut+-+ciambella+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaDRID5qJD0gA-sr80byRE5glRZ3Z8Jj83GULlx4eMoGFtQS4Yo9mtUs1wL6WsE9jpJJQ5AVejtILF4wUA0dQhFncU3kussmT_ITzJ-lN50JALa3rx_93Mndyc9RY0RyG0OjvbQCb2luo/s320/Doughnut+-+ciambella+6.jpg" width="320" /></a></div>
<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; font-size: large; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;">As a last
ingredient add the stiff whites and stir in mixing from down to top.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwlmZznBwMOKv7IIYFdYH615EKyrJCSXAoDk64gvJeB_DXACGpVpZWYN2FlOTDwzQX47pwHwhWdXS-lYq6eU5sYg3a0geZ3SgHUbhQbj_Ai_L42DJM17WdjZR6nADoHNlidzd9gpqhl0/s1600/Doughnut+-+ciambella+7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwlmZznBwMOKv7IIYFdYH615EKyrJCSXAoDk64gvJeB_DXACGpVpZWYN2FlOTDwzQX47pwHwhWdXS-lYq6eU5sYg3a0geZ3SgHUbhQbj_Ai_L42DJM17WdjZR6nADoHNlidzd9gpqhl0/s320/Doughnut+-+ciambella+7.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Pour the dough in a silicone ring mould, place the mould on a oven tray and let it cook for 35/40 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxoGB16zfrqLmknKdNCrFguP9VZMyHxbwJVTte8SEObbHkbcIDB0IunmXOqkkWAzcYtQVRNDDgGlvCBv_R3xahmX0Aes1f4-JBMmTQqXDDQpRxsjUQIrzUZLysWT7PrlZ3OCWzP9mquEQ/s1600/Doughnut+-+ciambella+8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxoGB16zfrqLmknKdNCrFguP9VZMyHxbwJVTte8SEObbHkbcIDB0IunmXOqkkWAzcYtQVRNDDgGlvCBv_R3xahmX0Aes1f4-JBMmTQqXDDQpRxsjUQIrzUZLysWT7PrlZ3OCWzP9mquEQ/s320/Doughnut+-+ciambella+8.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Take it out the oven, test with a stick if ready and let it cool down.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Take it out the mould, </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">dust with icing sugar and </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">s</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">erve with tea or caffelatte.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.com0tag:blogger.com,1999:blog-4179431443898648422.post-19846641391978508112015-10-18T17:00:00.002+02:002015-10-18T17:00:37.338+02:00Cooked Pears with zabaione<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGqb6PgD7jGrKXKWtCqgxMIVR-YLSG7GW_P-U0iZMJ7fbEhBnuWwlbO1kWgkyK-diuLqaYPc3Kmo_p7VRqB-qE11J6MFmUdrMez5sZTliX9hw2FiEBSTDyKD9FM5toc6j9w5988h-2pI/s1600/Cooked+Pears+with+zabaione+-+cover1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGqb6PgD7jGrKXKWtCqgxMIVR-YLSG7GW_P-U0iZMJ7fbEhBnuWwlbO1kWgkyK-diuLqaYPc3Kmo_p7VRqB-qE11J6MFmUdrMez5sZTliX9hw2FiEBSTDyKD9FM5toc6j9w5988h-2pI/s640/Cooked+Pears+with+zabaione+-+cover1.jpg" width="640" /></a></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I saw
these little pears at the supermarket the other day, and immediately my mind
went to my grandmother’s house in the countryside. She had an old pear tree
that produced little, but very sweet small pears, very similar to the one on
sale.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I
couldn’t help buying them, hoping my hubby and daughter could enjoy them (I
cannot eat most fruits unless they are cooked).<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The
pears were getting ripe, and nobody
seemed to appreciate them, so I decided to cook them, and I asked the experts, my mom and aunt, on how their mother would
do.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Make
them with zabaione! They told me. What? An old family recipe which I did not
know? <o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Well, said and
done.</span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Here is
my version of course, I do not know about the exact recipe because I guessed it from what
they told me over the phone. The pears were delicious, and even my daughter (always
sceptical on cooked fruits) appreciated them and asked for a second one.<o:p></o:p></span></span></div>
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<h3>
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">For a
small dessert (serves 4)</span></span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 small
pears</span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 egg
yolks<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">40 gr
sugar<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 tb
spoon marsala (or other aromatic wine, such as porto)<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Wash and peel the pears.</span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Boil them in a small pan with half a glass water, two table spoons of wine and 3 table spoons of sugar. Let them cook for about 20 minutes or until soft, but still firm (try with a tooth-pick). let them cool.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6k2XNvS2xqvyfqh7tu9GIhaci8glKQJ3EwRkkiEiysR5GDyyiU1e3lpnONaSmQTtjDZk8S5pOx6YOkaNADyGfgLRh9jcyh6X7Et3nD3SDsqmPJ8ue7DoxwFowuyqm3zzGcHZwqV76FZY/s1600/Cooked+pears+with+zabaione+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6k2XNvS2xqvyfqh7tu9GIhaci8glKQJ3EwRkkiEiysR5GDyyiU1e3lpnONaSmQTtjDZk8S5pOx6YOkaNADyGfgLRh9jcyh6X7Et3nD3SDsqmPJ8ue7DoxwFowuyqm3zzGcHZwqV76FZY/s320/Cooked+pears+with+zabaione+2.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large; text-align: justify;">In the meanwhile, separate the yolks from the white and put them in a glass bowl with the sugar.</span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Beat the yolks with the sugar with a whisker until the sugar dissolves.</span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add the remaining marsala wine and beat an other minute.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">In the meanwhile prepare a bain-marie but putting some water in a small pan. Put a ring on the bottom. The pan must be large enough to contain the bowl but the bowl should not touch the sides of the pan. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Put the pan over a medium heat.</span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Bring the water to the boil and cook until the cream becoming a little thick, stirring in continuously for about 10 minutes.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtJhWNFzdHGURcO_bv11cIyTYmZpndgZVbCyeib3ezhoY9CTByQclbhjkfftH101bTg20zcs7AJOJa-gmQd-NF4R_HQeF0HBHi01LABOS3HlkDL20FR_MMYhXSPssjySTaFDssIwKL18/s1600/Cooked+Pears+with+zabaione+-+cover1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtJhWNFzdHGURcO_bv11cIyTYmZpndgZVbCyeib3ezhoY9CTByQclbhjkfftH101bTg20zcs7AJOJa-gmQd-NF4R_HQeF0HBHi01LABOS3HlkDL20FR_MMYhXSPssjySTaFDssIwKL18/s320/Cooked+Pears+with+zabaione+-+cover1.jpg" width="320" /></a></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Put each pear in a very small bowl (this is the usual Ikea candle holder) an pour the zabaione over the cooked pears.</span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Serve warm or at room temperature. Store any leftover in the fridge for 1 day.</span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Tip 1: The pears are good enough even without the cream!</span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Tip 2: Do not discard the cooking water, it has a delicious fruit taste.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzGWDTbGCsK0O127TYZntbX2NYjuAXZE3yHx6myHK-7Hj-OYTeD3qzOn_talAWWqh7qEKLuIWV69xk7GPRgN7aVYGkV-3w7GvF7AhSe1FG0clgOEUGTlr1lOg23LgexaaZ0acLZ5Px-_w/s1600/Cooked+Pears+with+zabaione+-+cover2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzGWDTbGCsK0O127TYZntbX2NYjuAXZE3yHx6myHK-7Hj-OYTeD3qzOn_talAWWqh7qEKLuIWV69xk7GPRgN7aVYGkV-3w7GvF7AhSe1FG0clgOEUGTlr1lOg23LgexaaZ0acLZ5Px-_w/s640/Cooked+Pears+with+zabaione+-+cover2.jpg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.com0tag:blogger.com,1999:blog-4179431443898648422.post-70133992528676954732015-09-24T19:02:00.002+02:002015-09-24T19:02:47.982+02:00Spaghetti with clams<div class="Nessunaspaziatura">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlCK3XlEgssBf4X9CLWsKX0VAY7FSJTXqtK9wcUDQh9qSugqb6X8j59Jsim2Y9P3DTZ6axqYQrBSXjRHNnbFrVfhV7oPhQBhD_C2eOqS8R3MblHmGcHIItrFl8jIaLJCqQcFGX9bGv1TM/s1600/Spaghetti+with+clams+cover1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlCK3XlEgssBf4X9CLWsKX0VAY7FSJTXqtK9wcUDQh9qSugqb6X8j59Jsim2Y9P3DTZ6axqYQrBSXjRHNnbFrVfhV7oPhQBhD_C2eOqS8R3MblHmGcHIItrFl8jIaLJCqQcFGX9bGv1TM/s640/Spaghetti+with+clams+cover1.jpg" width="640" /></a></div>
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<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Few nights ago, when the weather was still warm at night, we were at a party on
the beach, in a beautiful casual environment, great friendly atmosphere, candle lights…<o:p></o:p></span></span></div>
<div class="Nessunaspaziatura">
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Our hosts served us some casual
food, among with these spaghetti.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Too easy, full of flavor, and so
maritime not to share!<o:p></o:p></span></span><br />
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Try the little fished inside after cooking, We also serve them as an appetiser, still in their shells, just drain them from the cooking liquid, add a handful of parsley and some more extra virgin olive oil.</span></span><br />
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></span></div>
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<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Just few things to remember about clams: </span></span><br />
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1) the
clams must be alive, which means tightly closed, </span></span><br />
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2) they should have a nice sea smell </span></span><br />
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3) discard any
smelly/broken shell, </span></span><br />
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4) wash and scrub the closed shells under cold running water because
they have lots of sand inside.<o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This is how I make them</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">:<o:p></o:p></span></span></div>
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<h3>
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients for 4</span></span></h3>
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<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">400 grs./ 14 oz spaghetti<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1,3-1,4 kg / 3 lb Clams (I realise
in Italy are smaller)<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 cloves of garlic<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">½ cup parsley<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3/4 spoons extra virgin olive oil<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Salt <o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Wash the clams: put them in a
large bowl full of cold water and wash them changing water now and then until the water is completely clean. Drain
them in a colander.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpOcwQIelJwCWcoTU67sVnKBwzCq2TnyFQJc2uUUXkZbqcj3Zkjm8TTi-Io6sY0vaotWGJXoqJK_VQa7UKkf_PAi4gvgjrFPWy0np6Mgotp12PBD_6sPSIi45BsFsP84bjx7WVRG6XGwU/s1600/Spaghetti+with+clams+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpOcwQIelJwCWcoTU67sVnKBwzCq2TnyFQJc2uUUXkZbqcj3Zkjm8TTi-Io6sY0vaotWGJXoqJK_VQa7UKkf_PAi4gvgjrFPWy0np6Mgotp12PBD_6sPSIi45BsFsP84bjx7WVRG6XGwU/s320/Spaghetti+with+clams+1.jpg" width="320" /></a><span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">On a medium fire, put a large pan
with some extra-virgin olive oil in it, add the peeled garlic cloves, and when
the oil is hot, add the clams and cover with a lid. The shells should cook for
about 6-8 minutes. Shake the pan occasionally.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">To make sure open the lid: the shells <b>all</b> must be open. If not cover again and let them cook for some
more minutes.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Switch off the fire and let cool
down.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpefF5Jb34LIwcVlaclAC_mB7pOMZGM0prfv5x65qvfmlK_Q9MCh81XINGt196B1QLCwW0r91J2MXbtFyI3QcN1KSfhhCSMkonehSQmmyt2jCMKyUYC0ekb_BlAimyjJC2rraSvwa7s1M/s1600/Spaghetti+with+clams+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpefF5Jb34LIwcVlaclAC_mB7pOMZGM0prfv5x65qvfmlK_Q9MCh81XINGt196B1QLCwW0r91J2MXbtFyI3QcN1KSfhhCSMkonehSQmmyt2jCMKyUYC0ekb_BlAimyjJC2rraSvwa7s1M/s200/Spaghetti+with+clams+2.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHGuuZ0ekfTgyfBxOi07RpHHvdB5GOJpWqk32VOJePLau1Bm6irpU8s6g9bEyTNGCf-QhDfy3nGjImRH1Nt_S8-G-jhV9_qS94kN73dyJD3TQkRT68hcVjGQYt5uN5gNua1MZnLLo0xDo/s1600/Spaghetti+with+clams+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHGuuZ0ekfTgyfBxOi07RpHHvdB5GOJpWqk32VOJePLau1Bm6irpU8s6g9bEyTNGCf-QhDfy3nGjImRH1Nt_S8-G-jhV9_qS94kN73dyJD3TQkRT68hcVjGQYt5uN5gNua1MZnLLo0xDo/s200/Spaghetti+with+clams+3.jpg" width="200" /></a><span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></span><br />
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></span>
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">In the meanwhile wash and chop the parsley.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgftllboUzDL75pzkJY0H7viKA2VwXnDZRHDg1dlgpPSd_25-1kbVlNq7Ypc0J8uTnSD0FhGgIx0Erk3KcqRZhNkpN_WR66RIP-3X7AUF_9GnZZ4wdzWIrE70WQyfGbvleOyysqTD896lY/s1600/Spaghetti+with+clams+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgftllboUzDL75pzkJY0H7viKA2VwXnDZRHDg1dlgpPSd_25-1kbVlNq7Ypc0J8uTnSD0FhGgIx0Erk3KcqRZhNkpN_WR66RIP-3X7AUF_9GnZZ4wdzWIrE70WQyfGbvleOyysqTD896lY/s320/Spaghetti+with+clams+4.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">When the clams are cold, start
discarding the shells keeping the small fishes in a other big pan. Leave at
least 1/3 of the shells with the fish inside: they will be nice in your dishes. Put the remaining full shells in the same pan. KEEP the liquid!</span><br />
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></span>
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW__SvFY6QD-PZWAnDmJq7IvcFiU7VnT_-LIky94pHeKijfkSnG7E7kv_1gixHh4p8FckFJVzBdhxP87b4Ib_QZK_300ugfZEnt5S3DQOEbcEt8btLM5o7O-Lys8qP0p3iKGC_Gtfum0I/s1600/Spaghetti+with+clams+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW__SvFY6QD-PZWAnDmJq7IvcFiU7VnT_-LIky94pHeKijfkSnG7E7kv_1gixHh4p8FckFJVzBdhxP87b4Ib_QZK_300ugfZEnt5S3DQOEbcEt8btLM5o7O-Lys8qP0p3iKGC_Gtfum0I/s320/Spaghetti+with+clams+5.jpg" width="320" /></a></div>
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Now you have an inch of liquid in
the bottom of your pan. Pass it through a wire mesh sieve, discard the garlic, and add the liquid to the
fishes. Please test the liquid: it should be very salty. If it is not, salt the
water for your pasta normally.<o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Boil the pasta in slightly salted
water. (sorry less salt than usual is required let’s say 6-7 gr/liter). Three
minutes <b><u>before</u></b> it is ready
(please read the instructions on your pack) drain it and pour it in the large
pan with the fishes. Keep at least a ladder of the cooking water. Stir well and let them cook over a high fire, stir gently until they reach the perfect cooking. If the pasta absorbs all the liquid, add small quantities of the cooking water, little by little.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Take off fire, add the parsley and
serve immediately. <o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtu2mlp6byt3Y4Goc4XV54a4hyphenhyphentUrwJjUmfFJB_U14-LUYXCU3UehHwmjg_FGsYf79iHrlqYmhN3VsmOEVyzcewhFzmQ1wUXBh8LMLdkVWMdDguADxEHs6MXOa63V6nznicaa5BeUd-bg/s1600/Spaghetti+with+clams+cover+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtu2mlp6byt3Y4Goc4XV54a4hyphenhyphentUrwJjUmfFJB_U14-LUYXCU3UehHwmjg_FGsYf79iHrlqYmhN3VsmOEVyzcewhFzmQ1wUXBh8LMLdkVWMdDguADxEHs6MXOa63V6nznicaa5BeUd-bg/s640/Spaghetti+with+clams+cover+2.jpg" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">A glass of cold white wine strongly recommended, traminer for example!</span></span><o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.com0tag:blogger.com,1999:blog-4179431443898648422.post-36578087071194078732015-09-18T00:16:00.000+02:002015-09-18T17:56:48.991+02:00Shrimp and ricotta appetiser<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMtt_1is73tqxLV3GodTz8SVcttpi5BMTXIOinRH2gff8JZhQE-lSyD6bDCfmUZFdHfED_ZPP6wynFtpVipRJKEgsHWNYdZsk2gN2jvXY-Gvm-Dpag7WyLcNlDei4zmSL9BWcKRRpsJ1M/s1600/Shrimps+and+ricotta+appetiser-+cover+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="590" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMtt_1is73tqxLV3GodTz8SVcttpi5BMTXIOinRH2gff8JZhQE-lSyD6bDCfmUZFdHfED_ZPP6wynFtpVipRJKEgsHWNYdZsk2gN2jvXY-Gvm-Dpag7WyLcNlDei4zmSL9BWcKRRpsJ1M/s640/Shrimps+and+ricotta+appetiser-+cover+3.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;">The other day I was looking for inspiration; </span></span><span style="font-size: large;">someone, I suppose my husband, suggested me to make </span><span style="font-size: large;">this appetiser.</span><span style="font-size: large;"> </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;">I clearly remembered this recipe was
the first one I wrote down for a dear friend of mine, who asked me to share
some of my easy recipes, but actually I
had to double check the quantities on her book as I did not remember the
proportions. With much surprise I see now that I wrote lots of recipes about
which I had totally forgotten, and I will be nice to make a selection and translate them for you now and then,</span></span><span style="font-size: large;"> so we all can
make it again and again! </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I suggest to freeze them, and you will have a fantastic made ahead appetiser ready for your
elegant dinners or for a quick snack!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><!--[if !supportEmptyParas]--> </span></span><span style="font-size: large;"> </span></span></div>
<h3>
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients for 4</span></span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">300 grs/0.77 lb ricotta (use the real white one, made of the remaining of the
cheese making)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;">300 grs (+</span></span><span style="font-size: large;">12 to decorate) </span><span style="font-size: large;"> </span><span style="font-size: large;">shrimps (cleaned - not shell, no vein) </span><i>(fresh or frozen)</i><i style="font-size: x-large;"> </i><span style="font-size: large;">in total about a pound.</span></span></div>
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<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Half a cup chopped parsley/or mixed fresh herb - I used wild fennel this time.<o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">5-6 Peppercorns</span></div>
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<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Salt and pepper<o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><!--[if !supportEmptyParas]--> </span></span><span style="font-size: large; text-indent: -0.25in;"> </span></span></div>
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<span style="font-size: large;"><span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmP-L4I8vMaDe2GXEyavaAtElz682MnT-tnZzQekrcpTxC-7NNr_id0HOHLbxhaTC9Hk0Q1x_eD6ElrEFY-CCsWueTzXFrknxYGfWgi4p0-8Qv8mDj0kDltKdn6iGpu2uaD8msPxliXf4/s1600/Shrimps+and+ricotta+appetiser-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmP-L4I8vMaDe2GXEyavaAtElz682MnT-tnZzQekrcpTxC-7NNr_id0HOHLbxhaTC9Hk0Q1x_eD6ElrEFY-CCsWueTzXFrknxYGfWgi4p0-8Qv8mDj0kDltKdn6iGpu2uaD8msPxliXf4/s200/Shrimps+and+ricotta+appetiser-1.jpg" width="200" /></a></span></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1)<span style="font-stretch: normal;"> </span><span style="font-stretch: normal;"> </span><!--[endif]--><span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;">Prepare the water for the shrimps: add the parsley stems, some
peppercorns and some salt. Gently boil the shrimps in that hot water for few
minutes, drain them, discard the vegetables and let them cool down. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_o_lrtDl3cSgSIshiyUfMDg3Jdvj-aDUjQ_EwPy3Mn36ubymzu2k_fQMbKNoZ0jOMSglcq_j3NXCrH-uiS8W8NPz1sLWGpyhCjflMNHMu76c-ooBMF0fDHM2cv2de2c8Ni_JiYS_C2k/s1600/Shrimps+and+ricotta+appetiser-2.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-indent: -0.25in;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_o_lrtDl3cSgSIshiyUfMDg3Jdvj-aDUjQ_EwPy3Mn36ubymzu2k_fQMbKNoZ0jOMSglcq_j3NXCrH-uiS8W8NPz1sLWGpyhCjflMNHMu76c-ooBMF0fDHM2cv2de2c8Ni_JiYS_C2k/s200/Shrimps+and+ricotta+appetiser-2.jpg" width="200" /></a><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Arial;"><br /></span></span></span></div>
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<span style="font-size: large;"><span lang="EN-US"><span style="font-family: Arial;"><br /></span></span></span></div>
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<br /></div>
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<span style="font-size: large;"><span lang="EN-US"><span style="font-family: Arial;"> </span></span></span></div>
<div class="Nessunaspaziatura" style="margin-left: .5in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<span style="font-size: large;"><span lang="EN-US"><span style="font-family: Arial;"> </span><span style="font-family: Arial, Helvetica, sans-serif;"> 2)<span style="font-stretch: normal;"> </span><span style="font-stretch: normal;">Set 12 of them aside, you will use them to decorate your dish.</span></span></span></span></div>
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<span style="font-size: large;"><span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"> Process the most of them in the food processor or, better cut them until they become
just like a powder.</span></span></div>
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<!--[if !supportLists]--><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-hCsvtD1LSzWplNkdB_6rw_1YXyLVVq8-XE4RoVO5RQZ1aBDLs_hT6wrFfKpUYo-kh1U6wGy5ULORefHzrYp0iWrTUwzCsfTo_nD4parrYmB0XjWrJ7FFgZFwSOgjVGqccVx-c9p99H8/s1600/Shrimps+and+ricotta+appetiser-3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-hCsvtD1LSzWplNkdB_6rw_1YXyLVVq8-XE4RoVO5RQZ1aBDLs_hT6wrFfKpUYo-kh1U6wGy5ULORefHzrYp0iWrTUwzCsfTo_nD4parrYmB0XjWrJ7FFgZFwSOgjVGqccVx-c9p99H8/s200/Shrimps+and+ricotta+appetiser-3.jpg" width="196" /></span></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"> 3)<span style="font-stretch: normal;"> </span></span><!--[endif]--><span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;">Mix ricotta with a pinch of salt, some freshly ground pepper and add the chopped parsley and the chopped shrimps and stir well.<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-size: large;"><span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"> </span></span></div>
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<span style="font-size: large;"><span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><br /></span></span></div>
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<span style="font-size: large;"><span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><br /></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"> 4)<span style="font-stretch: normal;"> </span></span><!--[endif]--><span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;">Cover your small moulds with some cling film and divide the mix into
four parts. No film is needed if you use silicone moulds. Freeze them, even only for one or two hours, it will be easier to take them out from the moulds.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig47yumNUw6gNZ1125lFafHdKcPEipCMRwmqn9GM57yuerP_g9qKTe1lv3Ta1DXQn35S0WX-JpU4wzBquKTDE96ljBNgiYNkEk4bbdn6suB-1-RzboVcoihE815ypAc23g96GymR1b6pk/s1600/Srimps+and+ricotta+appetiser-+cover+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig47yumNUw6gNZ1125lFafHdKcPEipCMRwmqn9GM57yuerP_g9qKTe1lv3Ta1DXQn35S0WX-JpU4wzBquKTDE96ljBNgiYNkEk4bbdn6suB-1-RzboVcoihE815ypAc23g96GymR1b6pk/s320/Srimps+and+ricotta+appetiser-+cover+1.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><span lang="EN-US"> 5)<span style="font-stretch: normal;"> </span><span style="font-stretch: normal;">If you make them in advance, take them off the moulds and remo</span></span></span><span style="font-size: large;">ve the film</span><span lang="EN-US" style="font-size: large; text-indent: -0.25in;"><span style="font-stretch: normal;">, set in the dishes and refrigerate.</span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN-US" style="font-size: large; text-indent: -0.25in;"> Before serving decorate with
fresh parsley and the whole shrimps and fresh ground pepper.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD0eGfkcVkdedKwtfh6KQuxqY5gGYhZDgaq4yGQJx4DfB9tPhsQlbKvMLDd0HkIv95EOecm1V9L5HNT1bCLp37vlMYwMLGh8N4OWuKRp7chrPcCQOT-JuTn1YmVxNsZVSKqi5bLn09-XM/s1600/Shrimps+and+ricotta+appetiser-+cover+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD0eGfkcVkdedKwtfh6KQuxqY5gGYhZDgaq4yGQJx4DfB9tPhsQlbKvMLDd0HkIv95EOecm1V9L5HNT1bCLp37vlMYwMLGh8N4OWuKRp7chrPcCQOT-JuTn1YmVxNsZVSKqi5bLn09-XM/s640/Shrimps+and+ricotta+appetiser-+cover+2.jpg" width="640" /></a><span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></span></div>
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Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.com0tag:blogger.com,1999:blog-4179431443898648422.post-5996949117872489762015-09-10T10:07:00.000+02:002015-09-13T22:21:21.416+02:00Penne alla norma - Pasta with eggplants<div class="MsoNormal" style="margin-bottom: 10.0pt;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wTIcNKGgIIGmNohjwR7aDLLWrSGMMeV9IoBlU7bxdsPNxgfQc2xxaX45vBNY7OZwsO8qgzuO2O5jLcTK-0ZOBgiNeWRMVa0Aa7Ypz6rtQWMOU1JXbZRV8xJAxxTFY4D4dGb2zXv-yvA/s1600/Pasta+alla+Norma+cover+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wTIcNKGgIIGmNohjwR7aDLLWrSGMMeV9IoBlU7bxdsPNxgfQc2xxaX45vBNY7OZwsO8qgzuO2O5jLcTK-0ZOBgiNeWRMVa0Aa7Ypz6rtQWMOU1JXbZRV8xJAxxTFY4D4dGb2zXv-yvA/s640/Pasta+alla+Norma+cover+1.jpg" width="640" /></a></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">More pasta today, and as the garden is invaded by the eggplants, I want to get out all the flavor
while they are in season!<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Talking about traditional
dishes is easy and difficult at the same. They are easy because everybody knows
them, but also difficult because every family has its own recipe, and there is
always discussions on which is the best, if grand-mother’s or auntie’s. And you
know that Italians like to chat about food!<o:p></o:p></span></span></div>
</div>
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<div style="text-align: justify;">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I look forward to your
comments, I am sure that some Sicilian friends of mine will give their advice.<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I suggest to use a
simple “passata” made of tomatoes and salt, no other herbs inside, but you can
also use fresh or canned peeled tomatoes.<o:p></o:p></span></span></div>
</div>
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<div style="text-align: justify;">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">An other
recommendation… I know you can find “ricotta salata” at deli shops. Get a nice
piece, you can use the remaining for a salad! It has a very nice smell of fresh
milk. Try to recognise this smell.<o:p></o:p></span></span></div>
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<h3>
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients:</span></span></h3>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">320 gr./ 0.70 lb penne or half penne (<i>smaller...</i>)<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 long eggplants, cut
into round slices<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">700 grs/1.5 lb basic
tomato sauce <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 cloves garlic
(adjust to taste)<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Vegetable oil to fry<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">100 grs. 3.5 oz Ricotta
salata (grated)<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">About 10 basil
leaves, plus some sprouts to garnish<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Salt<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhReVd_mxKYwt-QrTNLRp8kAzvZaqj-I2fYjPplowfr-BMEn3U82PioWPllXIdO9ax3k8EodaQw0wSZ43ShnKsPBCsFzyxSu-UI1F1W6ZrF6rjBaq7Qqik7wIo74dC7QcGxSR9QRPa0Bko/s1600/Pata+alla+Norma+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhReVd_mxKYwt-QrTNLRp8kAzvZaqj-I2fYjPplowfr-BMEn3U82PioWPllXIdO9ax3k8EodaQw0wSZ43ShnKsPBCsFzyxSu-UI1F1W6ZrF6rjBaq7Qqik7wIo74dC7QcGxSR9QRPa0Bko/s320/Pata+alla+Norma+1.jpg" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span lang="EN-US"> 1)<span style="font-stretch: normal;"> </span></span><!--[endif]--><span lang="EN-US">Wash and cut the stems of the egg-plants, cut into
round slices (1/4 inch) and put some salt on them.<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWS3b3KIz4eN4pXE-TTq0mUv_sWeFfXjNPK7pJODh4HKssB3zSZyWj_sptzXxTKWI30EiuMuMsqCdy0oyfGoyX0T5SOSPUXaOmqZVvlCYmGg4uh_bOHRIin1W3-X1sxQWs-n6LnPfZEQ/s1600/Pasta+alla+Norma+3.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; font-family: Arial, Helvetica, sans-serif; font-size: x-large; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWS3b3KIz4eN4pXE-TTq0mUv_sWeFfXjNPK7pJODh4HKssB3zSZyWj_sptzXxTKWI30EiuMuMsqCdy0oyfGoyX0T5SOSPUXaOmqZVvlCYmGg4uh_bOHRIin1W3-X1sxQWs-n6LnPfZEQ/s200/Pasta+alla+Norma+3.jpg" width="200" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span lang="EN-US"> 2)<span style="font-stretch: normal;"> </span></span><!--[endif]--><span lang="EN-US">Let them drain well for at least an </span></span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span lang="EN-US"><br />hour, better two or three, they should
loose the bitter taste. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span lang="EN-US"> Put something on them to push them down.<o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span lang="EN-US"> 3)<span style="font-stretch: normal;"> </span></span><span lang="EN-US">Dry with a tea towel and fry them in abundant
vegetable oil until cooked / golden. They must remain soft.</span></span></div>
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<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span lang="EN-US"> 4)<span style="font-stretch: normal;"> </span></span><!--[endif]--><span lang="EN-US">Drain well on paper and keep warm.<o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span lang="EN-US">5) </span><span lang="EN-US">In an other pan, gently golden the garlic, turn the
gas on a high heat, add the tomatoes and the basil leaves. Cook over
medium heat until the tomato sauce thickens, then add the fried
egg-plants and cook for an extra 3-5 minutes. The sauce is ready.</span></span></div>
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<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span lang="EN-US"> 6) <span style="font-stretch: normal;">C</span></span><span lang="EN-US">ook your pasta in abundant salted water (10 grs/
liter) - al dente – as shown on the
packaging, drain it well in a colander and put it in the pan with the sauce immediately.<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span lang="EN-US"> 7)<span style="font-stretch: normal;"> </span></span><!--[endif]--><span lang="EN-US">Stir well and add the fresh Ricotta salata. I prefer
to taste this wonderful cheese, so I always grate it through a large grater. Stir in gently to melt the cheese.<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span lang="EN-US">8) <span style="font-stretch: normal;">A little more cheese on each portion will give a final touch! If you like you can decorate with basil leaves, but I forgot....</span></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></span></div>
<div style="text-align: justify;">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Enjoy!</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></span></div>
</div>
Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.com0tag:blogger.com,1999:blog-4179431443898648422.post-15951955831658076792015-09-05T19:56:00.001+02:002015-09-05T19:56:52.052+02:00Peach jam<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN6vcl-7GdU_ohX6s7JU6FMjHgDd5ymDeTRqsNGBIGs76pkrc28eT2MDznD1BoeicpoctjJNgGPPr95AY59H-h_Ug6ufTFmOUP6AsZWQR8dWQlunuyb4X25KTN9VOL1Gap_Zb81EXvH6c/s1600/peach+jam+with+amaretti+cover+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN6vcl-7GdU_ohX6s7JU6FMjHgDd5ymDeTRqsNGBIGs76pkrc28eT2MDznD1BoeicpoctjJNgGPPr95AY59H-h_Ug6ufTFmOUP6AsZWQR8dWQlunuyb4X25KTN9VOL1Gap_Zb81EXvH6c/s640/peach+jam+with+amaretti+cover+1.jpg" width="640" /></a></div>
<span style="font-family: Arial;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Peaches and nectarines are still at their best in Italy in
these days, and their smell is all over my kitchen.</span></div>
<div class="Nessunaspaziatura" style="text-align: justify;">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The ripe very fast, and I take advantage of the low
prices to make this traditional jam.<o:p></o:p></span></span></div>
<div class="Nessunaspaziatura" style="text-align: justify;">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The taste of amaretto, same name for the liquor and
the cookies, perfectly matches and enriches the sweet taste of the peaches. I
usually peel them, but you can leave the pectin-rich skin and cook until it
dissolves. The skin will give an extra hint of color.<o:p></o:p></span></span></div>
<div class="Nessunaspaziatura" style="text-align: justify;">
<br /></div>
<div class="Nessunaspaziatura" style="text-align: justify;">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Serve this jam on bread and butter, but also on your
ice cream or yoghourt, it is so heavenly sunny, and sweet!<o:p></o:p></span></span></div>
<div class="Nessunaspaziatura" style="text-align: justify;">
<br /></div>
<div class="Nessunaspaziatura" style="text-align: justify;">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">As I always recommend when canning, take particular
care of the containers and of the utensils, which MUST BE all STERILE. <o:p></o:p></span></span></div>
<div class="Nessunaspaziatura" style="text-align: justify;">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Wash your jars well in your dishwasher or by soapy
water, and dry them in your oven 100° C/ 210° F for at least 15 minutes.<o:p></o:p></span></span></div>
<div class="Nessunaspaziatura" style="text-align: justify;">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">If glass containers can be re-cycled, lids must be
new, to avoid contamination with the previous contents. The new lids can be
washed and dried in the same way you do for the jars.<o:p></o:p></span></span></div>
<div class="Nessunaspaziatura">
<br /></div>
<div class="Nessunaspaziatura">
<br /></div>
<h3>
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients for approx 5 jars (314 ml/11 oz)</span></span><span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> </span></span></h3>
<div class="Nessunaspaziatura">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 kg /2.2 lb Nectarines/peaches<o:p></o:p></span></span></div>
<div class="Nessunaspaziatura">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">200 Gr./ 7.1 oz. amaretti (cookies) broken into small pieces (
I recommend Matilde Vicenzi’s- their taste is the best)<o:p></o:p></span></span></div>
<div class="Nessunaspaziatura">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Juice of half a lemon<o:p></o:p></span></span></div>
<div class="Nessunaspaziatura">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 table spoons
Amaretto (liquor like Amaretto di Saronno)<o:p></o:p></span></div>
<div class="Nessunaspaziatura">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">800 grs./ 1.75 lb sugar - the weight of the cleaned peaches <o:p></o:p></span></span></div>
<div class="Nessunaspaziatura">
<br /></div>
<div class="Nessunaspaziatura">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRuM4XKyjhMYxm23RTdhQcHDUczlaGhMOa96W7tHz4TPQRg-Bqlqb8VzsEhSknc_e8nvf6Sm6G3275IJAnvTBqDQXJ9qxgoDTo0KLCA3wbCpam8hgZ3QM-ia_JtExhIPXcLovzpiXfBkE/s1600/peach+jam+with+amaretti+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRuM4XKyjhMYxm23RTdhQcHDUczlaGhMOa96W7tHz4TPQRg-Bqlqb8VzsEhSknc_e8nvf6Sm6G3275IJAnvTBqDQXJ9qxgoDTo0KLCA3wbCpam8hgZ3QM-ia_JtExhIPXcLovzpiXfBkE/s320/peach+jam+with+amaretti+1.jpg" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span lang="EN-US"></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span lang="EN-US"><br /></span></span></span>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Wash and peel the fruit.</span></div>
<br />
<div style="text-align: justify;">
<span lang="EN-US" style="font-family: Arial;"><span style="font-size: large;">Cut them into chunks
and remove the stone.</span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2y1a-M4_rVDNkOUiA1Kj6VaDCYELRJC3IXh20fwt_D__vG_JtAdCOcc8SU96KccebIWTTAysGevHr_UZXTl57Cz4o4vTx4MdoMF3_5PaRqY88UkSoVFb-dgVe6Cf8OEmNoxIpihgn2jo/s1600/peach+jam+with+amaretti+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2y1a-M4_rVDNkOUiA1Kj6VaDCYELRJC3IXh20fwt_D__vG_JtAdCOcc8SU96KccebIWTTAysGevHr_UZXTl57Cz4o4vTx4MdoMF3_5PaRqY88UkSoVFb-dgVe6Cf8OEmNoxIpihgn2jo/s320/peach+jam+with+amaretti+2.jpg" width="320" /></a></div>
<div style="text-align: justify;">
<span lang="EN-US" style="font-family: Arial;"><span style="font-size: large;">Put the nectarines in
a suitable, deep pan, </span></span><span style="font-family: Arial; font-size: large;">add the lemon juice</span><span style="font-family: Arial; font-size: large;">a nd let cook over a medium heat for about half an hour,
stirring frequently. The fruit will melt, help this process by pushing the
fruit with a fork.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="clear: left; float: left; font-size: large; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFiIHKS-34x7pjZkzGxWPEq1LMZHrT0p903U_RTB4BydmbFEyNTP6fwdNK3A_E9H2c6D5HJ53CB9kHGx8xjph99fhhw-na7omMXRpp4k0MgbRwDZ7TFSD5jAeN71296NEQMoo1aHLX0y4/s320/peach+jam+with+amaretti+3.jpg" width="320" /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span lang="EN-US" style="font-family: Arial;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span lang="EN-US" style="font-family: Arial;">Add the sugar and
stir until it dissolves, get it to the boil again and in the meanwhile, break the amaretti.</span> </span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="clear: left; float: left; font-size: large; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_SgEEMPxoevijShmdmeCrWr5NmG-btUIEImdVTEiIJUWncXTWlDgu6Uzqv-bva3r9JwhcaiOCt-ilT9befWeFe1yjBmqruc9rJopIBzGq1BNDT-qQUGgTus63PN9QHas4hMlIEIqNc2g/s320/peach+jam+with+amaretti+4.jpg" width="320" /></span></div>
<br />
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><div style="text-align: justify;">
Add the cookies and stir well.</div>
</span><br />
<div class="Nessunaspaziatura" style="margin-left: 0.5in; text-align: justify; text-indent: -0.25in;">
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US;"><span style="font-size: large;"> Let it boil until the jam reaches the right texture, try it frequently
on a cold dish, it must not be runny! </span></span></div>
<div class="Nessunaspaziatura" style="margin-left: 0.5in; text-align: justify; text-indent: -0.25in;">
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US;"><span style="font-size: large;"><br /></span></span></div>
<div class="Nessunaspaziatura" style="margin-left: 0.5in; text-align: justify; text-indent: -0.25in;">
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US;"><span style="font-size: large;"><br /></span></span></div>
<div class="Nessunaspaziatura" style="margin-left: 0.5in; text-align: justify; text-indent: -0.25in;">
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US;"><span style="font-size: large;"><br /></span></span></div>
<div class="Nessunaspaziatura" style="margin-left: 0.5in; text-align: justify; text-indent: -0.25in;">
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US;"><span style="font-size: large;"><br /></span></span></div>
<div class="Nessunaspaziatura" style="margin-left: 0.5in; text-align: justify; text-indent: -0.25in;">
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US;"><span style="font-size: large;"><br /></span></span></div>
<div class="Nessunaspaziatura" style="margin-left: 0.5in; text-align: justify; text-indent: -0.25in;">
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US;"><span style="font-size: large;">The drop should keep the shape.<o:p></o:p></span></span></div>
<div class="Nessunaspaziatura" style="margin-left: 0.5in; text-align: justify; text-indent: -0.25in;">
<span style="font-size: large;"><span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US;">Add the amaretto (liquor) and stir it in.</span></span></div>
<div class="Nessunaspaziatura" style="margin-left: 0.5in; text-align: justify; text-indent: -0.25in;">
<span style="font-size: large; text-indent: -0.25in;"><span lang="EN-US" style="font-family: Arial; text-indent: -0.25in;"><br /></span></span></div>
<div class="Nessunaspaziatura" style="margin-left: 0.5in; text-align: justify; text-indent: -0.25in;">
<span style="font-size: large; text-indent: -0.25in;"><span lang="EN-US" style="font-family: Arial; text-indent: -0.25in;"> Let it all boil for 2-3 minutes, then put the jam in the jars, seal with
the lid immediately and put them up-side down, </span></span><span style="font-family: Arial; text-indent: -0.25in;"><span style="font-size: large;">so the hot jam
sterilizes the lids</span></span></div>
<div class="Nessunaspaziatura" style="margin-left: 0.5in; text-align: justify; text-indent: -0.25in;">
<span style="font-size: large;"><span lang="EN-US" style="font-family: Arial; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-stretch: normal;"> </span></span><span lang="EN-US" style="font-family: Arial; text-indent: -0.25in;">When completely cold, put a label with content and expiry date on the jars and store in a cool, dark place. </span></span></div>
<div class="Nessunaspaziatura" style="margin-left: 0.5in; text-align: justify; text-indent: -0.25in;">
<span style="font-size: large;"><span lang="EN-US" style="font-family: Arial; text-indent: -0.25in;"><br /></span></span></div>
<div class="Nessunaspaziatura" style="margin-left: 0.5in; text-align: justify; text-indent: -0.25in;">
<span style="font-size: large;"><span lang="EN-US" style="font-family: Arial; text-indent: -0.25in;">The jam will keep well for about 1 year.</span></span></div>
<div class="Nessunaspaziatura" style="margin-left: 0.5in; text-align: justify; text-indent: -0.25in;">
<span lang="EN-US" style="font-family: Arial; text-indent: -0.25in;"><span style="font-size: large;"><br /></span></span></div>
<div class="Nessunaspaziatura" style="margin-left: 0.5in; text-align: justify; text-indent: -0.25in;">
<span lang="EN-US" style="font-family: Arial; text-indent: -0.25in;"><span style="font-size: large;">Refrigerate after opening.</span></span></div>
<div class="Nessunaspaziatura" style="margin-left: .5in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_i88J28llmnmm-mD_BNQ9sdppW9mIsecy5KTGLvxFinVJWTmgMXVfiP279-1gcPrtL8Rn_CKgkTUz40xENWTn5BRpgXe52LPKVbfsiHWrjYXOYw31QcbpXC-1gd4Au3febVJM5PGwD2w/s1600/peach+jam+with+amaretti+cover+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_i88J28llmnmm-mD_BNQ9sdppW9mIsecy5KTGLvxFinVJWTmgMXVfiP279-1gcPrtL8Rn_CKgkTUz40xENWTn5BRpgXe52LPKVbfsiHWrjYXOYw31QcbpXC-1gd4Au3febVJM5PGwD2w/s640/peach+jam+with+amaretti+cover+2.jpg" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<br />
<div class="Nessunaspaziatura">
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US;"><span style="font-size: large;"><b>Tip</b>:</span> <span style="font-size: large;">Design your own style labels, creating something
personal. Jams and preserves can also be a nice present for anybody at
Christmas, and if you make a nice basket they will be even more appreciated!<o:p></o:p></span></span></div>
<div class="Nessunaspaziatura">
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US;"><span style="font-size: large;">I think that mine are very modern, my daughter
designed them for me, and the yellow paper on which I print them makes a very nice
contrast with the brownish/dark content.<o:p></o:p></span></span></div>
<div class="Nessunaspaziatura">
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US;"><span style="font-size: large;">Anyway, if you look for some suggestions, you can have
a look at:<o:p></o:p></span></span></div>
<div class="Nessunaspaziatura">
<span lang="EN-US" style="font-family: Arial; mso-ansi-language: EN-US;"><span style="font-size: large;"><a href="http://www.countryclipart.com/countrylabels.htm">countryclipart</a><o:p></o:p></span></span></div>
<div class="Nessunaspaziatura">
<span style="font-family: Arial; font-size: large;"><a href="http://www.jamlabelizer.com/" style="font-family: Arial;" target="_blank">jamlabelizer.com</a></span></div>
<div class="Nessunaspaziatura">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><a href="http://www.thekitchn.com/15-free-downloadable-canning-jar-labels-printable-roundup-207249" target="_blank">the kitchn</a></span></div>
<div class="Nessunaspaziatura">
<br /></div>
<div class="Nessunaspaziatura">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">But feel free to suggest your favourite, your suggestions are interesting for all of us!</span></div>
<div class="Nessunaspaziatura">
<br /></div>
<div class="Nessunaspaziatura">
<span style="font-family: Arial;"><br /></span></div>
<br /><span lang="EN-US" style="font-family: Arial;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY96rey6UMGQKe1Ij5cyXuNi7TZZenLoa-mB0vkREwglRFX4WSbcCxT1Y3ViyvQnlyuijuHQmW991wY7tTT1lIufR4-bRUQZJfZFwZMfZVm1FMuafufxYdP0Eyi7CeddqEPIGq5SuoPZ4/s1600/jam+labels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY96rey6UMGQKe1Ij5cyXuNi7TZZenLoa-mB0vkREwglRFX4WSbcCxT1Y3ViyvQnlyuijuHQmW991wY7tTT1lIufR4-bRUQZJfZFwZMfZVm1FMuafufxYdP0Eyi7CeddqEPIGq5SuoPZ4/s400/jam+labels.jpg" width="400" /></a></div>
<span lang="EN-US" style="font-family: Arial;"><br /></span>
<span lang="EN-US" style="font-family: Arial;"><br /></span>Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.com0tag:blogger.com,1999:blog-4179431443898648422.post-83788185920201463622015-08-01T17:35:00.000+02:002015-08-06T08:09:44.414+02:00Veal or beef carpaccio<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_LzcoeaEqhZCl_IqH4_ZRcnuIFtbWlEqBcWLfrcpRV-vmmFW9kgHEnsfd9BYQfGf-Qs0_MUIZEvlI0XNZ2oTrwb1DxxLxp7PhXmZkP6FJrMOm_2U6jVHWeT8v8n5rAGSCuIpseOveipA/s1600/Rocket+salad+carpaccio+cover1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_LzcoeaEqhZCl_IqH4_ZRcnuIFtbWlEqBcWLfrcpRV-vmmFW9kgHEnsfd9BYQfGf-Qs0_MUIZEvlI0XNZ2oTrwb1DxxLxp7PhXmZkP6FJrMOm_2U6jVHWeT8v8n5rAGSCuIpseOveipA/s640/Rocket+salad+carpaccio+cover1.jpg" width="640" /></a></div>
<div class="Nessunaspaziatura">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></span></div>
<div class="Nessunaspaziatura">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">With 40° C outside nobody wants to cook, unless there
is the air conditioning in the kitchen!<o:p></o:p></span></span></div>
<div class="Nessunaspaziatura">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">As I do not have it, cold food, very quick to prepare
and with a refreshing taste is a must in this hot Summer!<o:p></o:p></span></span></div>
<div class="Nessunaspaziatura">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This is a great recipe for a buffet as well!<o:p></o:p></span></span></div>
<div class="Nessunaspaziatura">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">If you do not find the almost transparent meat slices,
buy the veal in a piece, freeze it for an hour or so to make it easier to
slice, cut it very thin and if necessary, pound it between two sheets of waxed
paper.<o:p></o:p></span></span></div>
<div class="Nessunaspaziatura">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">There are many way to make it: this are the two most
common in Italy:<o:p></o:p></span></span></div>
<div class="Nessunaspaziatura">
<br /></div>
<h3>
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Ingredients for each person</b></span></span></h3>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">150 grs./ 1/3 lb very thin slices of veal/beef sirloin<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 tb spoon extra virgin olive oil<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Pinch of salt and fresh ground pepper<o:p></o:p></span></span></div>
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<br /></div>
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<b><u><span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">To
season (1)<o:p></o:p></span></span></u></b></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Celery stake finely sliced<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Juice of ½ lemon<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Thin slices of Parmigiano Reggiano or Grana Padano – possibly shaved
from the piece<o:p></o:p></span></span></div>
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<br /></div>
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<b><u><span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">To
season (2)</span></span></u></b></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Rocket salad<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Balsamic vinegar<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Thin slices of </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Parmigiano Reggiano or Grana Padano – possibly shaved
from the piece<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ZdvdjRA9RWpCSzYJEGC-b7qeCHLh5REm8h84mWjaeuGcEWY2uonRqRgywJ__CyJ-LGrHjVkkH3nGwDEkvKwUxUeUT4AF8LN4vrAhC_vFNlMn_UR7YdzQiVHdeC6x4aZFNSrIBnayFrU/s1600/Rocket+salad+carpaccio+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ZdvdjRA9RWpCSzYJEGC-b7qeCHLh5REm8h84mWjaeuGcEWY2uonRqRgywJ__CyJ-LGrHjVkkH3nGwDEkvKwUxUeUT4AF8LN4vrAhC_vFNlMn_UR7YdzQiVHdeC6x4aZFNSrIBnayFrU/s200/Rocket+salad+carpaccio+1.jpg" width="200" /></a></div>
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<!--[if !supportLists]--><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2X37zorw5GCPqYYSJXcuVZHNwjUkcUU1V0z0zERPwzWzafxT-1AG9zLlODl2IhnjBUu3DofNhgomdl_oSfudh4B_1c6s9vHVJCujjrgZNcQ457VLu7biUEQ7_2UUegY5lV9b4LHbb0L8/s1600/Carpaccio+with+celery.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2X37zorw5GCPqYYSJXcuVZHNwjUkcUU1V0z0zERPwzWzafxT-1AG9zLlODl2IhnjBUu3DofNhgomdl_oSfudh4B_1c6s9vHVJCujjrgZNcQ457VLu7biUEQ7_2UUegY5lV9b4LHbb0L8/s200/Carpaccio+with+celery.jpg" width="200" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span lang="EN-US"> 1)<span style="font-stretch: normal;"> </span></span></span><span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Arrange
the meat on your plate and season it with the lemon juice (or the balsamic vinegar),salt and pepper.</span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> </span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 2) Add the preferred vegetable</span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJhBNLvTVLC7bQe-662vcz4Ola_3SAIf1MYEdJSvFT6HV22gawk84pN9jjmaAv_6N9uq44p1nM9K9G5MW3dec3Qq9updPBhQST90og0mCkGIodhgMOvaqaSJKbzAkX8qdn4Xhyphenhyphen716NHGM/s1600/Rocket+salad+carpaccio+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJhBNLvTVLC7bQe-662vcz4Ola_3SAIf1MYEdJSvFT6HV22gawk84pN9jjmaAv_6N9uq44p1nM9K9G5MW3dec3Qq9updPBhQST90og0mCkGIodhgMOvaqaSJKbzAkX8qdn4Xhyphenhyphen716NHGM/s320/Rocket+salad+carpaccio+4.jpg" width="320" /></a><span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> </span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 3) Shave the cheese on it; </span></span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large; text-indent: -0.25in;">Season with extra virgin olive oil</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIZzyKli_kbF6DwHQbm0jAWKJnsbAKdv-zt1cEsjwzbaotblqIJOk3oqbFKpJDDlHCHH8MXLzbF446L9i3nbfuQeIdYiLxDsSTjiX7k-lbiedymyXqauUDr1gJnPawZmGeuvQaBISn78/s1600/Rocket+salad+carpaccio+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIZzyKli_kbF6DwHQbm0jAWKJnsbAKdv-zt1cEsjwzbaotblqIJOk3oqbFKpJDDlHCHH8MXLzbF446L9i3nbfuQeIdYiLxDsSTjiX7k-lbiedymyXqauUDr1gJnPawZmGeuvQaBISn78/s400/Rocket+salad+carpaccio+3.jpg" width="400" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large; text-indent: -0.25in;"><br /></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> </span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 4) Done!</span></span></div>
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Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.com2tag:blogger.com,1999:blog-4179431443898648422.post-66582819711807497802015-07-30T16:59:00.001+02:002015-07-30T16:59:22.421+02:00Pasta with rocket salad and walnuts pesto<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9l1ldcz041WImgRUrXZAaHHF7D08mOfSivQ-XIzCiitxATVr-8DAjQMGtw8fCdsFwi1x_zE5GTcYTNR6t5DzEGnzG3-8aof9lpJvCf3ZtcXAVDw8tVgmqxTRVqokaZVOlVvILgmHtM1s/s1600/pasta+with+rocket+salad+and+walnut+pesto-+cover1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9l1ldcz041WImgRUrXZAaHHF7D08mOfSivQ-XIzCiitxATVr-8DAjQMGtw8fCdsFwi1x_zE5GTcYTNR6t5DzEGnzG3-8aof9lpJvCf3ZtcXAVDw8tVgmqxTRVqokaZVOlVvILgmHtM1s/s640/pasta+with+rocket+salad+and+walnut+pesto-+cover1.jpg" width="640" /></a></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif;"><span style="font-size: large;">I am pleased
to share this easy-to-make pesto that, as many pasta dressing of the Italian
tradition, is made of the very simple ingredients people could have at hand, or
wild plants like rocket salad used to be.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif;"><span style="font-size: large;">Once again, first quality fresh ingredients, Italian cheeses (Italian sounding is not
the same!) and good extra olive oil are the secrets of this simple, full of flavour recipe. <o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif;"><span style="font-size: large;">You can
prepare the dressing in advance: it keeps for a day or so in the fridge, but also you can
freeze it in portions in an air tight container or jars.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif;"><span style="font-size: large;">The only fuss
of this recipe is to peel the walnuts from its dark skin, but it is worth the
effort because you will have a smother result.<o:p></o:p></span></span></div>
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<h3>
<span lang="EN-US" style="font-family: Arial, sans-serif;"><span style="font-size: large;">Ingredients
for 4 people:</span></span></h3>
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<br /></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif;"><span style="font-size: large;">320 grs. Pasta (This was great, but you can also try smaller like "gnocchetti sardi")</span></span><br />
<br />
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<span lang="EN-US" style="font-family: Arial, sans-serif;"><span style="font-size: large;"><o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif;"><span style="font-size: large;">100 grs /3.52 oz Rocket
salad<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif;"><span style="font-size: large;">50 gr. / 1.76 oz Walnuts<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif;"><span style="font-size: large;">100 grs/ 3.52 (half a glass...) extra
virgin olive oil (e.v.o.o.)<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif;"><span style="font-size: large;">30 grs./ 1 oz. Grated
Pecorino (sheep cheese)<o:p></o:p></span></span></div>
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<span style="font-size: large;"><span lang="EN-US" style="font-family: Arial, sans-serif;">30 grs./ 1 oz Grated
Parmigiano Reggiano or Grana Pa</span><span style="font-family: Arial, sans-serif;">dano<o:p></o:p></span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: large;">1 pinch salt + more to cook pasta<o:p></o:p></span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Arial, sans-serif;"><span style="font-size: large;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQoiHAiUlfhItnuEFqUZ1cMYPJ8PXYUwfWkt9M_ONPsNHtKOdggv93aF3ttI14e63yq0gay9wCroXkujGUTcP5gv2g4tofdrU3lrdFriXUu1yYJGm-I2jDE15t6vnvRi8pPhnIYRkDek/s1600/pasta+with+rocket+salad+and+walnut+pesto-+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQoiHAiUlfhItnuEFqUZ1cMYPJ8PXYUwfWkt9M_ONPsNHtKOdggv93aF3ttI14e63yq0gay9wCroXkujGUTcP5gv2g4tofdrU3lrdFriXUu1yYJGm-I2jDE15t6vnvRi8pPhnIYRkDek/s200/pasta+with+rocket+salad+and+walnut+pesto-+4.jpg" width="200" /></a></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif; font-size: large;">1)<span style="font-family: 'Times New Roman'; font-stretch: normal;"> </span></span><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: large;">Put some water in a little pan and bring it to the
boil. Throw in the walnuts and drain in a colander after a couple of minutes.</span></div>
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<span style="font-size: large;"><span lang="EN-US" style="font-family: Arial, sans-serif;"><span style="font-size: large;"><span lang="EN-US" style="font-family: Arial, sans-serif;"><br /></span></span></span></span>
<span style="font-size: large;"><span lang="EN-US" style="font-family: Arial, sans-serif;"><span style="font-size: large;"><span lang="EN-US" style="font-family: Arial, sans-serif;"><br /></span></span></span></span>
<span style="font-size: large;"><span lang="EN-US" style="font-family: Arial, sans-serif;">2)<span style="font-family: 'Times New Roman'; font-stretch: normal;"> </span></span><!--[endif]--><span lang="EN-US" style="font-family: Arial, sans-serif;">In the meanwhile wash, drain and dry the rocket and
discard the stems.<o:p></o:p></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3r6sQmZy7-omY2bOduyrwgrwh5w_ZMauprNwUVaLaspDgUakb3hF_WVOvwjrB1BYV3fbIX4kg5Q1wZKShZjSLWg_cZ3dLyVPSmBLbNQLsvkR65OZCq23ACqmQE7kyltEWsZxb1UGG614/s1600/pasta+with+rocket+salad+and+walnut+pesto-+5.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3r6sQmZy7-omY2bOduyrwgrwh5w_ZMauprNwUVaLaspDgUakb3hF_WVOvwjrB1BYV3fbIX4kg5Q1wZKShZjSLWg_cZ3dLyVPSmBLbNQLsvkR65OZCq23ACqmQE7kyltEWsZxb1UGG614/s200/pasta+with+rocket+salad+and+walnut+pesto-+5.jpg" width="200" /></a><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: large;"></span><br />
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<span lang="EN-US" style="font-family: Arial, sans-serif; font-size: large;"><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: large;"><br /></span></span>
<span lang="EN-US" style="font-family: Arial, sans-serif; font-size: large;"><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: large;"><br /></span></span>
<span lang="EN-US" style="font-family: Arial, sans-serif; font-size: large;"><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: large;"><br /></span></span>
<span lang="EN-US" style="font-family: Arial, sans-serif; font-size: large;">3) Peel the walnuts, not so easy but feasible.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxb_5sLXLKe4wS0zMuh6mOfiP_pP83Im8BFyptdAp11lXvGMlaC5i5nsjeQTjl0NNzBapfZIoxpBqHWb1e6lW2-Ek37VXjvg53UBM37qmjbIlwSXT3d-VWGcUIJyrLTMxc0bhaeklkQa0/s1600/pasta+with+rocket+salad+and+walnut+pesto-+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxb_5sLXLKe4wS0zMuh6mOfiP_pP83Im8BFyptdAp11lXvGMlaC5i5nsjeQTjl0NNzBapfZIoxpBqHWb1e6lW2-Ek37VXjvg53UBM37qmjbIlwSXT3d-VWGcUIJyrLTMxc0bhaeklkQa0/s320/pasta+with+rocket+salad+and+walnut+pesto-+1.jpg" width="320" /></a></div>
<!--[if !supportLists]--><span style="font-size: large;"><span lang="EN-US" style="font-family: Arial, sans-serif;">4)<span style="font-family: 'Times New Roman'; font-stretch: normal;"> </span></span><!--[endif]--><span lang="EN-US" style="font-family: Arial, sans-serif;">Put the walnuts, the cheeses, half of the e.v.o.o. and
the rocket salad in a mixer - slowly at first - and work for few minutes adding the remaining oil
little by little. Do not let the cream to warm up. <o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif;"><span style="font-size: large;">You should obtain a grainy cream. Refrigerate it.<o:p></o:p></span></span><br />
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<!--[if !supportLists]--><span style="font-size: large;"><span lang="EN-US" style="font-family: Arial, sans-serif;">5)<span style="font-family: 'Times New Roman'; font-stretch: normal;"> </span></span><!--[endif]--><span lang="EN-US" style="font-family: Arial, sans-serif;">In a large pan bring the water to the boil, add 3 teaspoons salt, and cook the pasta as suggested on the packaging. Respect the time!</span></span><br />
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<span style="font-size: large;"><span lang="EN-US" style="font-family: Arial, sans-serif;"><o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-size: large;"><span lang="EN-US" style="font-family: Arial, sans-serif;">6)<span style="font-family: 'Times New Roman'; font-stretch: normal;"> </span></span><!--[endif]--></span><span lang="EN-US" style="font-family: Arial, sans-serif;"><span style="font-size: large;">In a large pan mix the pasta with the pesto. Serve
immediately. White wine recommended!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9l1ldcz041WImgRUrXZAaHHF7D08mOfSivQ-XIzCiitxATVr-8DAjQMGtw8fCdsFwi1x_zE5GTcYTNR6t5DzEGnzG3-8aof9lpJvCf3ZtcXAVDw8tVgmqxTRVqokaZVOlVvILgmHtM1s/s1600/pasta+with+rocket+salad+and+walnut+pesto-+cover1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9l1ldcz041WImgRUrXZAaHHF7D08mOfSivQ-XIzCiitxATVr-8DAjQMGtw8fCdsFwi1x_zE5GTcYTNR6t5DzEGnzG3-8aof9lpJvCf3ZtcXAVDw8tVgmqxTRVqokaZVOlVvILgmHtM1s/s640/pasta+with+rocket+salad+and+walnut+pesto-+cover1.jpg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.com0tag:blogger.com,1999:blog-4179431443898648422.post-86540080923498886312015-07-05T21:58:00.002+02:002015-07-16T17:57:50.313+02:00cannoli siciliani<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxvhFDRAVHwiJWND9s2dHOwUwx4F458OndHLThhyIuDY5G2MX3BQZ_qBGEOujj-Vl8NhdTJBNw_C9RAIVj_bMPlUftxff5kk3sxSIDdu1ANLB26Ik8XpwV8r17CAMcsf8fP7ZvkaXQnM/s1600/cannolo+siciliano+cover+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxvhFDRAVHwiJWND9s2dHOwUwx4F458OndHLThhyIuDY5G2MX3BQZ_qBGEOujj-Vl8NhdTJBNw_C9RAIVj_bMPlUftxff5kk3sxSIDdu1ANLB26Ik8XpwV8r17CAMcsf8fP7ZvkaXQnM/s640/cannolo+siciliano+cover+1.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Yummy, yummy, yummy....</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span style="background-color: white; color: #252525; line-height: 22.3999996185303px;">Chopped pistachios, semi-sweet chocolate pieces, and candied citrus </span><span style="background-color: white; color: #252525; line-height: 22.3999996185303px;">peel or cherries are often still included, dotting the open ends of the pastries.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span style="background-color: white; color: #252525; line-height: 22.3999996185303px;">You can find the best in Sicily, where there come from, but with this recipe you will become a master....</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span style="background-color: white; color: #252525; line-height: 22.3999996185303px;">You have to find the cylinders to fry them on, but I know that you are full of resources...</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
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<h3>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients for about 20 cannoli</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">250 gr flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">30 gr.icing sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">50 gr. lard (or vegetable oil)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 egg + 1 egg white</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 teaspoon dark cocoa powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">30 ml Dry Marsala wine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 pinch of salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 about 1 liter / 2 pints vegetable oil (to fry)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">750 </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">grs.</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> / 1.6 lbs. ricotta (possibly made with ships' milk)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">300 grs. / 0.66 sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">75 grs. / a table spoons chopped dark chocolate</span><br />
<br />
<h4>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><u>to decorate</u></span></h4>
<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">candied citrus peel or candied cherries</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">or chopped dark chocolate</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">or chopped (unsalted) pistachio...</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">or chopped hazelnuts</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJtZRBRevxoOvDiobuOwL5I3RJENR1IjPTgynDY19xXDwVGGPKeRRE7X6d5XNwFEhbvtrghZuluJuIgj3cp2deriucAyDtLsWKc4Xt1nTDn7KJzyCzosdD3RvELHin7RvyXKwEri24z6U/s1600/cannolo+siciliano+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJtZRBRevxoOvDiobuOwL5I3RJENR1IjPTgynDY19xXDwVGGPKeRRE7X6d5XNwFEhbvtrghZuluJuIgj3cp2deriucAyDtLsWKc4Xt1nTDn7KJzyCzosdD3RvELHin7RvyXKwEri24z6U/s200/cannolo+siciliano+3.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuGNc07Z5qj4Vn8ONLPgzcWpRgSgubZ4SUx_JZkn4i33rm14m-gtEnNNwn0Df9lJVVKL_QfXAOgF5HDKcLzoT0R6hnYnhul16ha5wjDP-iZ9mj7vITGaEoWbjScBqZe-U8ivbG78l1A7M/s1600/cannolo+siciliano+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuGNc07Z5qj4Vn8ONLPgzcWpRgSgubZ4SUx_JZkn4i33rm14m-gtEnNNwn0Df9lJVVKL_QfXAOgF5HDKcLzoT0R6hnYnhul16ha5wjDP-iZ9mj7vITGaEoWbjScBqZe-U8ivbG78l1A7M/s200/cannolo+siciliano+2.jpg" width="200" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1) For the ricotta cream, let the ricotta drain in a sieve. Discart the liquid.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Then work together the ricotta and the sugar. Refrigerate.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4aZTK-fJY0xNNjlp97F9dl7X0u5XQmK2f5Yoa1CuY5ubbnGXWKZBnhh_uCEyaP_LTuM6R9lCriw8YZ6Rsf0zjNkzqN1XvRKYOyIpMtIJny9z_E_B4NHelNfnfRConugotRcVZZjKI7I/s1600/cannolo+siciliano+5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4aZTK-fJY0xNNjlp97F9dl7X0u5XQmK2f5Yoa1CuY5ubbnGXWKZBnhh_uCEyaP_LTuM6R9lCriw8YZ6Rsf0zjNkzqN1XvRKYOyIpMtIJny9z_E_B4NHelNfnfRConugotRcVZZjKI7I/s200/cannolo+siciliano+5.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrADVs4rgqCoBN3hdYvWBmysZENINREOSKaGLpC7CtBtqj6ZouFvDinKn908d487moUklVmzeSEMqn_xgxnDqZdjXhEbCXZyQPbWw-kYvtrS6DgSwryQmd2FLlh26gVc_gsBApwHfgCCA/s1600/cannolo+siciliano+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrADVs4rgqCoBN3hdYvWBmysZENINREOSKaGLpC7CtBtqj6ZouFvDinKn908d487moUklVmzeSEMqn_xgxnDqZdjXhEbCXZyQPbWw-kYvtrS6DgSwryQmd2FLlh26gVc_gsBApwHfgCCA/s200/cannolo+siciliano+1.jpg" width="200" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2) In the meanwhile prepare the shells: Mix together the flour, the cocoa powder and the icing sugar.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add the sugar and the lard and start making the dough, then add the egg and little by little the Marsala wine.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Kneed it for at least 5 minutes, the dough must be quite solid and smooth.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Wrap the dough in cling film and let it "rest" for at least 1 hour in the fridge.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUEXEkAySs0iDvs7Fcuqdc-57RRPhD2pT8QgsJvZRgnVKDaykPTQj65Qqk6Xbth2wxThOKTE1huwobReRYFLKRxFxgYqy4Fsuw0YEvl1jzRIQuljNIsi8WmHl1rA2NrWc_11lMa7137b8/s1600/cannolo+siciliano+7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUEXEkAySs0iDvs7Fcuqdc-57RRPhD2pT8QgsJvZRgnVKDaykPTQj65Qqk6Xbth2wxThOKTE1huwobReRYFLKRxFxgYqy4Fsuw0YEvl1jzRIQuljNIsi8WmHl1rA2NrWc_11lMa7137b8/s200/cannolo+siciliano+7.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnU68uj3_dyyskVAM75Zt0FXbIj80xp-T1QPajLu8cbETyrwh4N2qdFZToy3IQekHTxlBI4vwwClRJAKXUmzbkanMUvthFBEl7ity3dgOG0z6W0cjOUb7FjzCvvuCxmTgXa_eYbvsreM/s1600/cannolo+siciliano+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnU68uj3_dyyskVAM75Zt0FXbIj80xp-T1QPajLu8cbETyrwh4N2qdFZToy3IQekHTxlBI4vwwClRJAKXUmzbkanMUvthFBEl7ity3dgOG0z6W0cjOUb7FjzCvvuCxmTgXa_eYbvsreM/s200/cannolo+siciliano+6.jpg" width="200" /></a>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Pull the dough very thin (1 mm.) with your pasta machine or the rolling pin.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">With a ring about 9 cm 7 3.5 inch approx <i>(anyway it depends from the dimensiones of your cylinder)</i> cut it and you will get about 20-24 disks. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFnW0ViLXMZ0L3pKUF5bzKUnKzLgS8iW9TX8SSvavwnhxGaWSjrlyZoUyEnnaXtB7N-mBS2ka3Yn1o8Ti_HL6LuqzHXsVBfITyAS94LFIsQMsEHsBGHM5JMQjr_5xguxXbPN_OBb_ZFg/s1600/cannolo+siciliano+8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFnW0ViLXMZ0L3pKUF5bzKUnKzLgS8iW9TX8SSvavwnhxGaWSjrlyZoUyEnnaXtB7N-mBS2ka3Yn1o8Ti_HL6LuqzHXsVBfITyAS94LFIsQMsEHsBGHM5JMQjr_5xguxXbPN_OBb_ZFg/s200/cannolo+siciliano+8.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkc4dhi4PsLRqYR8NkDfV4653EgaK24_LzT3fNgoB1hSfG7LamwIIPxMMO7caW1CkpNarrB9kwRqQtgNN7DctljaE1d45zKdDx4huU_bkRoBkox2cuDOAj8OfpxnaJFuWqhBNigjbxZKA/s1600/cannolo+siciliano+9.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkc4dhi4PsLRqYR8NkDfV4653EgaK24_LzT3fNgoB1hSfG7LamwIIPxMMO7caW1CkpNarrB9kwRqQtgNN7DctljaE1d45zKdDx4huU_bkRoBkox2cuDOAj8OfpxnaJFuWqhBNigjbxZKA/s200/cannolo+siciliano+9.jpg" width="200" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Pull them slightly to change the shape in ovals, grease the cylinders with some moil and roll the rounds, sealing with a little bit of egg white.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKsaJDjXEJKjb8sNrPE5QfaLzYHyJouG6l3gLyHzSvS7TtvXQSeFEKs6rOG6JQJ-YGMOTd87UpclVfAA7FJBKMUBMN9e28-3WwWJ0OqBaDE1xddZlLohWGh7h3QFc_qkDnHITNHjyVZ9Y/s1600/cannolo+siciliano+11.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKsaJDjXEJKjb8sNrPE5QfaLzYHyJouG6l3gLyHzSvS7TtvXQSeFEKs6rOG6JQJ-YGMOTd87UpclVfAA7FJBKMUBMN9e28-3WwWJ0OqBaDE1xddZlLohWGh7h3QFc_qkDnHITNHjyVZ9Y/s200/cannolo+siciliano+11.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL2l7VPmHQlQqLAiCRwmRNlEBISMBzV6dNmCASHWpR_ekuoPMt4Bxvz4n3tX7-oav_VXgqNue8dzbL7UOJLxR1tlRqtOyJQXLmhXBvz7rm7q922vCA55zIjMMpNDdGjOnPZXnuvdx8rpw/s1600/cannolo+siciliano+10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL2l7VPmHQlQqLAiCRwmRNlEBISMBzV6dNmCASHWpR_ekuoPMt4Bxvz4n3tX7-oav_VXgqNue8dzbL7UOJLxR1tlRqtOyJQXLmhXBvz7rm7q922vCA55zIjMMpNDdGjOnPZXnuvdx8rpw/s200/cannolo+siciliano+10.jpg" width="200" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">In a frying pan, warm up a good quantity of vegetable oil, and when it boils, fry the shells with the cylinders.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcyKykH5ANbTwzIzHnnZW8ZVa1VEuT77QCVclXhNOVqPOTiquedDhPkEVFKG_sehLFuGT1VMfo1X-kquQgyzEYU0vIH6uX9qW55l9-X_GzV6WGVSwZKisFouGa0BG0clNnyh1kROQIy70/s1600/cannolo+siciliano+12.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcyKykH5ANbTwzIzHnnZW8ZVa1VEuT77QCVclXhNOVqPOTiquedDhPkEVFKG_sehLFuGT1VMfo1X-kquQgyzEYU0vIH6uX9qW55l9-X_GzV6WGVSwZKisFouGa0BG0clNnyh1kROQIy70/s200/cannolo+siciliano+12.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid6mnp81j_fi1yZpQmDymx263q0MAa4Btt2sABmskT0W6i0hpgIKP4815eZXlephubG-NK5Feeu3frdSla6P8oKejxyWKf0GlLazm-cxXEsv2HS30dYk1rnVhnXpJwP13FNN_44hOYrsA/s1600/cannolo+siciliano+13.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid6mnp81j_fi1yZpQmDymx263q0MAa4Btt2sABmskT0W6i0hpgIKP4815eZXlephubG-NK5Feeu3frdSla6P8oKejxyWKf0GlLazm-cxXEsv2HS30dYk1rnVhnXpJwP13FNN_44hOYrsA/s200/cannolo+siciliano+13.jpg" width="200" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It takes very little, let them golden on all sides, and drain on some paper.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">When cold, slip off the shells from the cylinders and proceed until you have dough.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The shells will keep well in an air-tight container, and you can make them in advance.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwmONS9xgaONjjgUSfoDJhw80qd2Ka5GdSQ04n9tg5nFvhAGXsDy9MsYQz9d8LWdpcYzh2m3GwIzP46LLEFMrrb_-6C7qzCHYIoKJvHBe_ju5bjAyuaiFsyN5ETYUvwrFEKbtXTOLmq8/s1600/cannolo+siciliano+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwmONS9xgaONjjgUSfoDJhw80qd2Ka5GdSQ04n9tg5nFvhAGXsDy9MsYQz9d8LWdpcYzh2m3GwIzP46LLEFMrrb_-6C7qzCHYIoKJvHBe_ju5bjAyuaiFsyN5ETYUvwrFEKbtXTOLmq8/s320/cannolo+siciliano+4.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Before filling the shells, add the chocolate to the ricotta.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrsZY6yVXqqZ9o6JlyFRiDzhs2iQG5lmUKiP-hoe5mG9uoMT7JJMuwmZ6tZt8GKKgNAug7NIqAbTBswNR2dtFh3Ae2gtEzPt9EWLjOnLWojcJaXkVnvxIswzdGWh1gGT8WZQHg1uiCaQs/s1600/cannolo+siciliano+14.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrsZY6yVXqqZ9o6JlyFRiDzhs2iQG5lmUKiP-hoe5mG9uoMT7JJMuwmZ6tZt8GKKgNAug7NIqAbTBswNR2dtFh3Ae2gtEzPt9EWLjOnLWojcJaXkVnvxIswzdGWh1gGT8WZQHg1uiCaQs/s200/cannolo+siciliano+14.jpg" width="200" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Fill the shells with the creamy ricotta ONLY before serving them, if not, the shell tends to become soft, and it looses its crunchiness.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Decorate the two ends with chocolate chips, candied citrus peel.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh52SncFtrpKcYXF3Z7oRRzocb1qm1cK8MhdXV6y68bhNcruf03EQmG19cyzpQ9XDXfh_qU3rwVKy6aHUIdSrar3EFvsSPRKGXxLQp3GQGQoYkakRpzZ5JlAR0mQcStGwN6aToYeH04aEI/s1600/cannolo+siciliano+cover+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh52SncFtrpKcYXF3Z7oRRzocb1qm1cK8MhdXV6y68bhNcruf03EQmG19cyzpQ9XDXfh_qU3rwVKy6aHUIdSrar3EFvsSPRKGXxLQp3GQGQoYkakRpzZ5JlAR0mQcStGwN6aToYeH04aEI/s640/cannolo+siciliano+cover+2.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.com0tag:blogger.com,1999:blog-4179431443898648422.post-81212122528563903562015-06-24T17:03:00.004+02:002015-06-24T17:14:01.226+02:00Pasta (gnocchetti sardi) with courgettes, cherry tomatoes and pine nuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVZ8c6B9BuoJ8gfO0pwzqWeEl733GX7L5oebxo6ZuSnffv6kV-2FN9ujD5a8uFgeT-9XpZ1aGELfBeQKOTofRaDxKZFJVAuSLkbzgijfhBw-_h_E4fhD4wJqTr5bdrV6dqUT-vqmQcos/s1600/pasta+with+zucchini%252C+bail+and+cherry+tomatoes-+cover1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVZ8c6B9BuoJ8gfO0pwzqWeEl733GX7L5oebxo6ZuSnffv6kV-2FN9ujD5a8uFgeT-9XpZ1aGELfBeQKOTofRaDxKZFJVAuSLkbzgijfhBw-_h_E4fhD4wJqTr5bdrV6dqUT-vqmQcos/s640/pasta+with+zucchini%252C+bail+and+cherry+tomatoes-+cover1.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">A very colourful pasta recipe for today, to welcome Summer and the hot season.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This pasta can be served warm, if you like, and, in this case, you can prepare it a little in advance. Great dish for vegetarians as well!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Choose your vegetables very well: for a brighter sauce, choose the dark small courgettes and the cherry tomatoes should be ripe and smell fresh!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients for 4</span></h3>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">350 gr. / 0.77 lb. gnocchetti sardi (this is the name of this pasta) (if you use a pasta with a hole such as half penne, may be a little less, because it grows more in boiling...)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 small dark courgettes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">15 cherry tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 table spoons pine nuts</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 table spoons extra virgin olive oil (evoo)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 clove of garlic, peeled</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">100 ml 1/4 pint vegetable stock</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Salt and pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 large leaves basil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Fresh basil sprouts (to decorate)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTo64ll27YVpM07APqBmehCzhRbXCRiQRkxDV9kMDBzEjYtLc7uPInfZPTxyimRmmFDqBxkekGZ4OUn3nDLtd6fVAOIEqu-UNweTJXDyQgGQRTt1m4L75nodhRvLgsySWlkQBrHEV-mYM/s1600/pasta+with+zucchini%252C+basil+and+cherry+tomatoes+a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTo64ll27YVpM07APqBmehCzhRbXCRiQRkxDV9kMDBzEjYtLc7uPInfZPTxyimRmmFDqBxkekGZ4OUn3nDLtd6fVAOIEqu-UNweTJXDyQgGQRTt1m4L75nodhRvLgsySWlkQBrHEV-mYM/s200/pasta+with+zucchini%252C+basil+and+cherry+tomatoes+a.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht328qzAVOY2Zrz7v1wgawLqYNlBKQdQ5M2VHALYMH1atsuLW2APWsDatkkCkcwoZDKrhLS4hCdnl875wQRqgXsy4g4zND1XjkBcCA4ScGozaj-SMCFTrgzW4Kd5noV-ePd_mjcs7Eg-w/s1600/pasta+with+zucchini%252C+basil+and+cherry+tomatoes+b.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht328qzAVOY2Zrz7v1wgawLqYNlBKQdQ5M2VHALYMH1atsuLW2APWsDatkkCkcwoZDKrhLS4hCdnl875wQRqgXsy4g4zND1XjkBcCA4ScGozaj-SMCFTrgzW4Kd5noV-ePd_mjcs7Eg-w/s200/pasta+with+zucchini%252C+basil+and+cherry+tomatoes+b.jpg" width="200" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1) Wash all your vegetable very well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEv88eJAHTvV7sBcZ7JfOCVKL3j4iD_N2nhRzGpSrby2lh3-xPx-dQkdsBhJ1-7peICcKUuTZ2RkLevaWpeCCkhZ7QZm6JZRXKQqsQ7GAo9GCdvtDdJtwLrmvuSRiNQvLVU8ErwbzEWCU/s1600/pasta+with+zucchini%252C+bail+and+cherry+tomatoes+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEv88eJAHTvV7sBcZ7JfOCVKL3j4iD_N2nhRzGpSrby2lh3-xPx-dQkdsBhJ1-7peICcKUuTZ2RkLevaWpeCCkhZ7QZm6JZRXKQqsQ7GAo9GCdvtDdJtwLrmvuSRiNQvLVU8ErwbzEWCU/s200/pasta+with+zucchini%252C+bail+and+cherry+tomatoes+1.jpg" width="200" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2) Cut the courgettes into slices, put 3 table spoons of extra virgin olive oil in a pan with the garlic, let it cook until golden and add the courgettes. Cook for for few minutes until golden, add the vegetable stock, cover with a lid and let them cook until soft. Let them warm down and discard the garlic.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_kPHq3whpUjwCJFfXgs7FikSkeedcNjfBt4T1LvO8AbgFnBbSwPpjXURnJgqE1zzdh7Be0-yTo70-wgvu3SjXwxejYF-yWdSgvHUWWUi4BPpl63TZiPBM7G906-L2TLaL6Xx2GyPDJw/s1600/pasta+with+zucchini%252C+basil+and+cherry+tomatoes+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_kPHq3whpUjwCJFfXgs7FikSkeedcNjfBt4T1LvO8AbgFnBbSwPpjXURnJgqE1zzdh7Be0-yTo70-wgvu3SjXwxejYF-yWdSgvHUWWUi4BPpl63TZiPBM7G906-L2TLaL6Xx2GyPDJw/s200/pasta+with+zucchini%252C+basil+and+cherry+tomatoes+1.jpg" width="200" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3) Cut your cherry tomatoes in 4 pieces, and slightly roast your pine nuts in a non stick pan or in the oven. (they burn VERY easily...)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvorHZfEALU56fVv8B4c9IvvLwmV4leqqhk234n5-tOkH2kz7pqYLydbQyRnZGO5m7mFP-5ma7IVznKOk7CaASlqW_s-SkDmLErTjNoEmF-Z8GIO3xS1Tn1mAIcPkr4r2S3FMfeidOn0/s1600/pasta+with+zucchini%252C+basil+and+cherry+tomatoes+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvorHZfEALU56fVv8B4c9IvvLwmV4leqqhk234n5-tOkH2kz7pqYLydbQyRnZGO5m7mFP-5ma7IVznKOk7CaASlqW_s-SkDmLErTjNoEmF-Z8GIO3xS1Tn1mAIcPkr4r2S3FMfeidOn0/s200/pasta+with+zucchini%252C+basil+and+cherry+tomatoes+3.jpg" width="200" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4) Boil the pasta in abundant salted water and drain it in a colander.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmQLekOIVlAYwvFkeRm0cvVsq3n01L4uW4k47BzzwpTGruiObQ4uWv-WmjCkctl466XbTE7yiSPCjd1ipzRs-ETfUFe23XW1J-8imgQJ4gWkl8DyhecOLxv90SDR3P271B9uxZVqrUgk/s1600/pasta+with+zucchini%252C+basil+and+cherry+tomatoes+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmQLekOIVlAYwvFkeRm0cvVsq3n01L4uW4k47BzzwpTGruiObQ4uWv-WmjCkctl466XbTE7yiSPCjd1ipzRs-ETfUFe23XW1J-8imgQJ4gWkl8DyhecOLxv90SDR3P271B9uxZVqrUgk/s200/pasta+with+zucchini%252C+basil+and+cherry+tomatoes+4.jpg" width="200" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">5) Put the basil </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">leaves</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">, the courgettes and their liquid in a bowl and process them until they make a cream with a food processor. For extra creaminess you can add a table spoon of evoo.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZpeARrci0qJlR62L5XEbtCQZaaSz9trsJ5CBmpyMNJ2rDlqMX4En1pYRXHs0Z9d-S2esGPfTg7xGA-zdnMyeMrXLdsKDFJA46bLBzWxAZNUGjVjasDXgdMeG-kSu0KiJWo6bRpXtyE4/s1600/pasta+with+zucchini%252C+basil+and+cherry+tomatoes+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZpeARrci0qJlR62L5XEbtCQZaaSz9trsJ5CBmpyMNJ2rDlqMX4En1pYRXHs0Z9d-S2esGPfTg7xGA-zdnMyeMrXLdsKDFJA46bLBzWxAZNUGjVjasDXgdMeG-kSu0KiJWo6bRpXtyE4/s200/pasta+with+zucchini%252C+basil+and+cherry+tomatoes+6.jpg" width="200" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">6) Put the pasta in the pan you used to cook the courgettes, pour the courgette cream, the tomatoes, the pine nuts and over a medium heat, warm it up mixing well.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">7) Serve the pasta with a nice glass of cold white wine....</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27ST8VSQoaOlvQ6YoXVpiriNaY3eH4_tWSIS3QCilVUqGn8fi6cQq-_uwN8Vv_K0s6EebcdJYvxZBKV7ceT0F0eQaz_iX9OP7_n_UWMjWHB8_D7TbQ6-My1RPuN_8se9EXzEcAUNE3wY/s1600/pasta+with+zucchini%252C+basil+and+cherry+tomatoes-+cover2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27ST8VSQoaOlvQ6YoXVpiriNaY3eH4_tWSIS3QCilVUqGn8fi6cQq-_uwN8Vv_K0s6EebcdJYvxZBKV7ceT0F0eQaz_iX9OP7_n_UWMjWHB8_D7TbQ6-My1RPuN_8se9EXzEcAUNE3wY/s640/pasta+with+zucchini%252C+basil+and+cherry+tomatoes-+cover2.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>Anonymoushttp://www.blogger.com/profile/07150513656742603945noreply@blogger.com0tag:blogger.com,1999:blog-4179431443898648422.post-85319485077154091462015-06-14T19:18:00.004+02:002015-06-14T19:18:59.145+02:00Light Bavarian yogurt cream<span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"></span><br />
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<span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJdliawJ4Q22W0lxVulpljPtDF-ZLk-TOUgpvUkQlKrn2MIqWmF5GSvYopKspWEEajOzesgfBxhM5JYPM4CXHIWAMAHfXo8ekNxKbH0xOMm8t97yPaMI83u7xBy7Di72_GH2kLkvKWqE/s1600/Light+bavarian+cream+cover+1.jpg" imageanchor="1" style="clear: left; display: inline !important; line-height: 22.3999996185303px; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJdliawJ4Q22W0lxVulpljPtDF-ZLk-TOUgpvUkQlKrn2MIqWmF5GSvYopKspWEEajOzesgfBxhM5JYPM4CXHIWAMAHfXo8ekNxKbH0xOMm8t97yPaMI83u7xBy7Di72_GH2kLkvKWqE/s640/Light+bavarian+cream+cover+1.jpg" width="640" /></a></span></div>
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<span style="background-color: white; color: #252525; font-family: sans-serif; font-size: large; line-height: 22.3999996185303px; text-align: justify;">I</span><span style="background-color: white; color: #252525; font-family: Arial, Helvetica, sans-serif; font-size: large; line-height: 22.3999996185303px; text-align: justify;"> know this is not exactly the original recipe, but this cream is so delicious, fresh and so easy and quick to make that I could not help sharing this recipe with all of you.</span></div>
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<span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"><span style="line-height: 22.3999996185303px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></span></span></div>
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<span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"><span style="line-height: 22.3999996185303px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">You can use many Summer fruit to garnish, peaches for example will be great, but I prefer mixed wild berries or strawberries, even frozen, and warmed up with come sugar to create a syrup which will melt the cream. A good strawberry jam will be great to garnish.</span></span></span></div>
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<span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"><span style="line-height: 22.3999996185303px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Also, you can give a special taste to the cream by using flavoured yogurt instead of the plain one I suggest, to match the finishing touch of fresh fruits... Choose it well, it must have a natural taste...</span></span></span></div>
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<span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"><span style="line-height: 22.3999996185303px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Yummy!</span></span></span></div>
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<span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"><span style="line-height: 22.3999996185303px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></span></span></div>
<h3 style="clear: both; text-align: justify;">
<span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"><span style="line-height: 22.3999996185303px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients for 6 small molds</span></span></span></h3>
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<span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"><span style="line-height: 22.3999996185303px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></span></span></div>
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<span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"><span style="line-height: 22.3999996185303px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">250 ml plain white yogurt (even low fat)</span></span></span></div>
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<span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"><span style="line-height: 22.3999996185303px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">250 ml sweetened whipped cream (250 ml of cream+ 3 spoons sugar...)</span></span></span></div>
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<span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"><span style="line-height: 22.3999996185303px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 slices gelatin</span></span></span></div>
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<span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"><span style="line-height: 22.3999996185303px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">250 grs. mixed berries (fresh of frozen)</span></span></span></div>
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<span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"><span style="line-height: 22.3999996185303px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 spoons milk</span></span></span></div>
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<span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"><span style="line-height: 22.3999996185303px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 spoons sugar for the berries</span></span></span></div>
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<span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg8cwoe69ENhC0OP4aAcgTMY574E78CEl947DOoZRJHPNbL0L5Pl4xWAfeXjlQTEwWciVviC7En2Q1fz8ifuttjb4Do79u8_q1Tp6MyPkZQNrRmHIKn76beG17WfP5j0F6MR7HfAMk26s/s1600/Light+bavarian+cream+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg8cwoe69ENhC0OP4aAcgTMY574E78CEl947DOoZRJHPNbL0L5Pl4xWAfeXjlQTEwWciVviC7En2Q1fz8ifuttjb4Do79u8_q1Tp6MyPkZQNrRmHIKn76beG17WfP5j0F6MR7HfAMk26s/s200/Light+bavarian+cream+1.jpg" width="200" /></a></span></div>
<pre style="line-height: 13.6pt; text-align: justify;"><span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"><span lang="EN" style="color: #212121;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Soak the gelatin in cold water for about 15 minutes or until very soft.<o:p></o:p></span></span></span></pre>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdG3SqAGN5GcV2vQFTURf82onZf_mPr_jirFelXdIRSLip5D5A91SgBk0VbPxeAuItkrJ512EDXWBwqEGfWKgPGUOmdxOXJmIEEDFDDsyKuY5j2fQToaf9jfYoisUfrNM3GqXdFaxx4M4/s1600/Light+bavarian+cream+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdG3SqAGN5GcV2vQFTURf82onZf_mPr_jirFelXdIRSLip5D5A91SgBk0VbPxeAuItkrJ512EDXWBwqEGfWKgPGUOmdxOXJmIEEDFDDsyKuY5j2fQToaf9jfYoisUfrNM3GqXdFaxx4M4/s200/Light+bavarian+cream+2.jpg" width="200" /></a></div>
<pre style="line-height: 13.6pt; text-align: justify;"><span lang="EN" style="color: #212121;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Prepare your whipped cream, if not ready, by mixing the cream with the sugar until very soft and fluffy; keep it refrigerated.<o:p></o:p></span></span></pre>
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<pre style="line-height: 13.6pt; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3zmNCTA6yCvJJFgsRirc6u6_xRSQapA8RZl8EzhnUwIOGUKP02aJXWCxS53T2ck95x_p23TuIYqT3ie3vEo0UV-KA-bVeuv0tBAoxgmO5FLe-IXU4-BIt4y_1TYWGD2yjj9yI3_iOI4/s1600/Light+bavarian+cream+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3zmNCTA6yCvJJFgsRirc6u6_xRSQapA8RZl8EzhnUwIOGUKP02aJXWCxS53T2ck95x_p23TuIYqT3ie3vEo0UV-KA-bVeuv0tBAoxgmO5FLe-IXU4-BIt4y_1TYWGD2yjj9yI3_iOI4/s200/Light+bavarian+cream+3.jpg" width="200" /></a><span lang="EN" style="color: #212121;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Squeeze the gelatin very well and put it in a very small pan with the milk. Gently warm it until the gelatin is completely dissolved into the milk.<o:p></o:p></span></span></pre>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMbI8fx85JkQkXG1F-VJRoECWIgqk1Tj0ImK1V16i9OnSv-hcbhoBgh3EDOvVTbZPhZ20jEIE4KGg99C7IjTs1AwY28pWHvSiqz3mp1SQOnHD8LdzLpJe8DHw6cWZq9FqxvVN2vRyqn4E/s1600/Light+bavarian+cream+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMbI8fx85JkQkXG1F-VJRoECWIgqk1Tj0ImK1V16i9OnSv-hcbhoBgh3EDOvVTbZPhZ20jEIE4KGg99C7IjTs1AwY28pWHvSiqz3mp1SQOnHD8LdzLpJe8DHw6cWZq9FqxvVN2vRyqn4E/s200/Light+bavarian+cream+4.jpg" width="200" /></a></div>
<pre style="line-height: 13.6pt; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUY8F2cPIBrNg7LoGpEBgCl3cx0vDzIMt6Np8oGCZ_JuJWcfveVzxzsCZe49QhouX0CH0io3HmBYBtNNZt6mSO4_DbsyTQmzvNtKtE6nmaWDHt1x0ZzOpl5BoQaDvwtbM7K2m_H1Kw0MQ/s1600/Light+bavarian+cream+5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUY8F2cPIBrNg7LoGpEBgCl3cx0vDzIMt6Np8oGCZ_JuJWcfveVzxzsCZe49QhouX0CH0io3HmBYBtNNZt6mSO4_DbsyTQmzvNtKtE6nmaWDHt1x0ZzOpl5BoQaDvwtbM7K2m_H1Kw0MQ/s200/Light+bavarian+cream+5.jpg" width="200" /></a></pre>
<pre style="line-height: 13.6pt; text-align: justify;"><span style="color: #212121; font-family: Arial, Helvetica, sans-serif; font-size: large; line-height: 13.6pt;">Quickly mix the gelatin with the yogurt</span><span style="color: #212121; font-family: Arial, Helvetica, sans-serif; font-size: large; line-height: 13.6pt;">, incorporate the whipped cream.</span></pre>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZ0ObNplbp6DSDUC6KJPShxKysI4piGPzPPtoBVKzhy31fbhVKh-UjiX80xY7hE7rQQQRE6IkuEQkXaQw-R39mXbbh3qNMaG-bup5w_EcXBZStqVZImHBKcVv_wEF_FAP1JK1s8D2fuA/s1600/Light+bavarian+cream+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZ0ObNplbp6DSDUC6KJPShxKysI4piGPzPPtoBVKzhy31fbhVKh-UjiX80xY7hE7rQQQRE6IkuEQkXaQw-R39mXbbh3qNMaG-bup5w_EcXBZStqVZImHBKcVv_wEF_FAP1JK1s8D2fuA/s200/Light+bavarian+cream+6.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitgR9fMNH4k73utt9pKhnR-IgugNIGkCAuP-3TaO7T4pFtf50qeF5XOIyLnd98ZAOoHZhBmM4oIVv6QGUHYyJsDDfXewt5VdNKkxpnlmxhf1ws6PG1qOd4vhGjzq7lBZKVQcguFd4TPDM/s1600/Light+bavarian+cream+7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitgR9fMNH4k73utt9pKhnR-IgugNIGkCAuP-3TaO7T4pFtf50qeF5XOIyLnd98ZAOoHZhBmM4oIVv6QGUHYyJsDDfXewt5VdNKkxpnlmxhf1ws6PG1qOd4vhGjzq7lBZKVQcguFd4TPDM/s200/Light+bavarian+cream+7.jpg" width="200" /></a> <span style="color: #212121; font-family: Arial, Helvetica, sans-serif; font-size: large; line-height: 13.6pt; text-align: justify;">Gently pour the cream into the small moulds or in a medium pudding mold.</span><br />
<pre style="line-height: 13.6pt; text-align: justify;"><span lang="EN" style="color: #212121;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">In this picture you see the silicone ones, but I suggest to use metal/aluminium ones instead, because I find easier to remove the cream from the mold.</span></span></pre>
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<span style="color: #212121; font-family: Arial, Helvetica, sans-serif; font-size: large; line-height: 13.6pt; text-align: justify;">Refrigerate for at least 3 hours or, better, overnight.</span></div>
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<pre style="line-height: 13.6pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVuN1laXpzu5tMnmhwh0NB2yeBxqPWnsaBVnO9wBVrDA-yLs2ZWPeb0nFh9vPhqvB5rz96WE-R79gMZE7WcHTahEfnCayti90OVt1c10nz-ogLGkGW4DzS6TdofQtmdjhT5_z9x8B-p_o/s1600/Light+bavarian+cream+9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVuN1laXpzu5tMnmhwh0NB2yeBxqPWnsaBVnO9wBVrDA-yLs2ZWPeb0nFh9vPhqvB5rz96WE-R79gMZE7WcHTahEfnCayti90OVt1c10nz-ogLGkGW4DzS6TdofQtmdjhT5_z9x8B-p_o/s320/Light+bavarian+cream+9.jpg" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Before serving, prepare</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large; line-height: 13.6pt;"> the sauce by putting the fruit, still frozen, in a small sauce- pan with the sugar and , if needed , a few tablespoons of water . Cook it just a few minutes and then turn off the heat . </span></pre>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmXHR6u5l3_sDi2QeJ24_qM2uaA3tAlSHsFIngNtj_Yvd4iEEDaK-5CnyBZhqr40HQNS0F2bzPFltfN5lahBmo_CeUL-MFvORx6aJ99kUAWOObOTcuNdcBFYlSpxY9WX-IqYCpDGEsyNA/s1600/Light+bavarian+cream+10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmXHR6u5l3_sDi2QeJ24_qM2uaA3tAlSHsFIngNtj_Yvd4iEEDaK-5CnyBZhqr40HQNS0F2bzPFltfN5lahBmo_CeUL-MFvORx6aJ99kUAWOObOTcuNdcBFYlSpxY9WX-IqYCpDGEsyNA/s320/Light+bavarian+cream+10.jpg" width="320" /></a></div>
<pre style="line-height: 13.6pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large; line-height: 13.6pt;">Turn out the moulds onto a serving plate or small dessert dishes. If the cream does not goes out, put the bottom of the mould in a pan with warm water for about 30 seconds.</span></pre>
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<pre style="line-height: 13.6pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large; line-height: 13.6pt;">Serve the cream accompanying it with the fruit sauce.</span></pre>
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