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Garofalo Spaghetti sauce with peas, clams and caviar with rosemary

Actually this would be an idea for a filled pasta: the combination is classic chick- Pulp Rosemary clams, the idea was to make ravioli stuffed with sauce and fried with chickpea liquid water from the clams and the clams themselves. But then came Michael That convinced me to participate in this contest :

So I turned the idea of \u200b\u200bstuffed pasta in a spaghetti always loved. Actually, at first blush the idea was to participate with the last meal I had posted: carrettiera the tomato vanilla where I already held, in very difficult times, to use pasta Garofalo, but the regulation required an unusual recipe, and then here I am with the Spaghetti Garofalo (cooking risotto), chickpea sauce, clams and caviar with rosemary.

For the sauce, chick peas,

130 grams of cooked chickpeas

2 plum tomatoes

a pinch of orange habanero (Or in other hot pepper)

extra virgin olive oil salt to taste

Put the chickpeas to soak at least the night before, it would be better the day before. Then drain the water (if you want even more than once) and cook the chickpeas in a pressure cooker and served initially with water (sorry for the game of water). Chickpeas in a pressure cooker need an hour of cooking from the whistle.

After cooking, put the chickpeas with a little cooking water in the blender, then add the seeded tomatoes, a pinch of salt, and habanero oil. Blend until it is creamy with no lumps, adjusting the quantities of oil, water from cooking the chickpeas and salt needed. Viewed

use dell'habanero I would say a few words about this cultivar of red pepper. I think not thank you enough for letting me meet Isidore the habanero, which besides being a very spicy chili, so you must use it with caution, also has a unique flavor, its just that he's a little secret of this sauce. So yes, you can use any other hot pepper, but the flavor is dell'habanero something extra, beyond all need, as I said, knowing the determination because it has flavor, slightly pinch but do not burn!

For the caviar rosemary

250 ml infusion of rosemary

2 grams of rosemary leaves

250 grams of natural mineral water

salt

Whisk the water to 75 degrees with the rosemary and then filter through adding a pinch of salt

1,5 grammi di alginato di sodio

10 grammi di cloruro di calcio

1 litro di acqua

Preparare una soluzione con il litro di acqua e i 10 grammi di cloruro di calcio.

Frullare insieme l'alginato di sodio e l'infuso di rosmarino e porre il 'frullato' in un topper. Quindi versare goccia dopo goccia il frullato di rosmarino ed alginato nella soluzione di cloruro di calcio.

Raccogliere il caviale così sferificato e sciacquarlo sotto l'acqua corrente prima dell'utilizzo.

Per le vongole:

1/2 kilo di vongole veraci

100 ml di acqua

1 rametto di rosmarino

Portate a casa le vongole vanno tenute in una soluzione di acqua SALATA, è importante non metterle in acqua dolce, altrimenti le vongole muoio e una volta morte non sono più buone.

Sbattere le vongole una ad una prima di metterle in padella insieme all'acqua ed il rosmarino. Quindi cuocere a fuoco vivace coperte fino per 7 o 8 minuti.

Aperte le vongole, togliere le vulve (salvo tre o quattro per piatto da usare come decorazione) e separare il frutto di mare dall'acqua di cottura. Filtrare con un canovaccio l'acqua di cottura e tenere al caldo.

Per la pasta:

75 grams of spaghetti per person

2 cloves of garlic salt

As announced proceed to cook the spaghetti in a risotto. Put a pot on the fire main mineral water salting. Stands just move the pot to boil on a secondary fire and wait to resume the boil. Meanwhile bring a pan large enough to accommodate the primary focus for a long spaghetti with a ladle of water and two crushed cloves of garlic. Bring to boil the noodles, then cook, being careful that they do not stick to the bottom or edges of always adding the necessary water. Three quarters of the cooking, add water so the clams to dry and salt to taste, with salt and cook al dente.

turn off the heat add a few tablespoons of the chickpeas vigorously jump if necessary adding a little more hot water. Add clams and continue to whisk jumping. The result should be a pasta sauce wrapped in a silky but not sticky.

by focusing Serve the pasta with some clam vulva and sprinkle with a tablespoon of caviar with rosemary.

Enjoy.

The ideal pairing with this dish, I think, is a Sicilian wine, a Inzolia pure "White Valguarnera, Duke of Salaparuta . Possibly not the wine market, but a bottle with 2 or 3 years in the cellar. I've served with a 2004 (currently on sale is the 2006).

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Tortelloni stuffed with ricotta, sundried tomatoes and basil on velvety

I told you that for now I'm obsessed with the fresh pasta ... duck my grandmother can not even relax a little, which works is a marvel even if he did yesterday unafaticaccia, has churned out well for the New Year 300 ravioli at a restaurant, when we returned home and was exhausted so I tucked the blankets and I prescribed a few days of rest would not be forzatopromettendole disturbed for quite some time, although to be honest, I think about it the morning of 31 new need her, but not for long, I'm sure he'll understand, I just have to roll out two sheets glistrudel ... and in the name of what binds us, I do not think I will deny your support!! These ravioli I made them a few weeks ago and had been placed in the freezer waiting for the inspiration that he might revive and out of the polar ice ... Yesterday I was avanzata una zucchina da un'altra pasta e vedendola in frigo tutta sola ecco che la mia testa pensa subito aitortelloni....purtroppo le uniche dosi che vi posso dare sono quelle per la pasta all'uovo, tutto il resto è ad occhio
200 g semola di grano duro
100 g di farina 00
3 uova
Impastare, avvolgere l'impasto con la pellicola e lasciare riposare qualche ora in frigo.
Per il ripieno ho usato ricotta (messa a scolare per una notte), pomodori secchi e tanto basilico, I whipped the first tomatoes and basil then I added the cheese ...
For the cream of zucchini:
Blanch the zucchini in lightly salted boiling water, cool and smash it into the cup of blender with olive oil, little water and cooking a drop of the milk back on the heat and adjust salt and pepper.

If you want the soup smoother:
to cook a potato in lightly salted water, when it is almost ready add the zucchini cut into pieces and continue to cook for a few seconds to cool the zucchini, put everything into a glass with oil and then you'll get a simple liquid that will need a thickener, you can also use the the ages and a drop of milk and mix with the blender ... go to a fine sieve and return the cream over low heat until it thickens .... All this because the first cream to make a binder were the fibers of the zucchini, the second one will be removed from the fibers setaccitauraxanthumgum, arrow root, corn, various flours, but the potato is the classic thickener for a smooth and even what to fewer problems: p
I cooked the ravioli in plenty of lightly salted water, I sautéed them in vegetable broth with saffron and extra virgin olive oil, the usual that I do and then put in the freezer and pull out at the time of need and served over creamy ... Happy New Year to all

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Zucchini Pasta Pasta choux

I love puffs, they also eat a pound unseasoned , and in my cakes is almost always a pile of small puffs that surround the flat and that the recall filling the most important sweet .... sometimes I say "them "?... place and then immediately look back because I think maybe it is a preparation so not trivial to interest anyone, but when, around the pastry shops, also well known, and unfortunately I see certain things unspeakable taste, I tell myself that maybe is not as trivial as it sounds .. and even granted the fact of making them good .... and to be honest, the accustomed the restaurant where I work, I often ask for a "you can have two more?"
and I "number two?"
the customer "2 so to speak ... let's say a little " ... being a neutral preparation can be stuffed with cream and fresh cream with salt ... but about sweet, I like a good Palermo, and still holding my dear the teachings of pastry chef Matthew Lonardo, specializes in traditional Sicilian pastries, profiteroles them to do: I will stuffing custard or whipped cream slightly sweetened, for Whip cream and cover a bit of sugar, it heat 5 tablespoons instant coffee and dissolve it and then join the cream alla panna montata, ma non a neve fermissima, mescolo "con le mani", perchè il profiterole alla palermitana si fa con le mani e dentro questa crema tuffo i bignè li copro per bene e li adagio sul piatto, questa copertura non indurirà mai, sarà sempre soffice, e manterrà umido il bignè ...potete aromatizzare la panna anche con del cacao...altra delizia di Palermo son i bignè al caffè del bar Gardenia, farciti con una crema bianca aromatizzata al caffè e velati da un sottile strato di glassa al caffè, anche questa è una glassa che non indurisce and remains brittle, but not hard ... you know something I never take coffee ... but the sweet flavor is my favorite ... is what dampens the tone "too sweet" ... and that creates wonderful contrast with the chocolate ... but we talk about doses:
2 eggs
120 g of water
50 g butter
2 g salt 85 g flour
Turn the oven to 200 ° immediately, it is important that this is very hot at the time of the fire puffs, and cover a baking sheet with parchment paper. Put the butter, water e ilsale in un pentolino e portare ad ebollizione, togliere dal fuoco e unire in un solo colpo tutta la farina, mescolare e quando si sarà assorbita tutta per bene, riportare sul fuoco basso per farla asciugare maggiormente continuando a mescolare, fin quando non si forma una palla e l'impasto non si stacca dalle pareti lasciandole pulite...togliere dal fuoco e incorporare una alla volta le uova, mescolando energicamente , mettere il tutto in un sac a poche con bocchetta liscia o riccia, come preferite, è uguale, e formare tanti piccoli bignè più o meno della stessa dimensione ...importante il sac à poche deve essere tenuto perpendicolare alla teglia e la sua estremità non deve mai pressare il bignè appena formato...con i rebbi bagnati di una forchetta picchiettare delicatamente la superficie dei bignè in modo da appiattire eventuali codette , solitamente questo avviene usando punte liscie ...infornare a 180° per 10 minuti, e quando si saranno gonfiati alzare a 200° per farli colorare...solitamente dopo averli fatti raffreddare li metto subito in surgelatore, e li scongelo qualche minuto prima di usarli....

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who milinciani ... better known as "Norma"

Quest'anno niente arancine per Santa Lucia, causa mancanza di tempo, causa poca voglia di cucinare almeno per 2 giorni di fila, poca voglia di mettermi a fare frittura profonda e sporcare eternamente delle pentole che non sono mie, allora mi sono detta che forse fare una pasta semplice, tradizional e, sobria come la Norma non sarebbe stata una cattiva idea..una pasta I remember my past, my grandparents in particular that I remember getting up on Sunday morning when we went down to their house and already could feel the smell of sour tomato sauce mixed persistent smell of eggplant chips, the slow boil of " pittinicchi and omelettes in the sauce ".... short Sunday at home, at the time of my grandparents were always accompanied these things all in the sauce .. sauces !!!!! It is already beginning from early morning to Sautee, wash and prepare, but not because there were special guest at my house rule is always to have the kitchen on fire, always with anything that is cooking on the fire ... my grandfather, who complained that giving orders, and my grandmother retorted that ..... my grandfather did not want to think that we were to use 00 flour called "American flour "but in the tradition of southern Italy fact use semolina flour or durum wheat semolina for everything, he wanted that he used even in the crust, but f orse was also correct, the flour is so fragrant and consistent, says the smell of our bread !!!!! So the pasta is made entirely of flour and a few eggs, too typical of southern Italy , and the poor grandmother had to take care that everything was to his grandfather ... but this would storia l'ho già sentita, mi ricorda qualche altra coppia.....bah!!!!!Il nonno metteva le castagne a bollire sulla stufa o a tostare dipende dall'umore per sgranocchiarle nel pomeriggio durante una partitina a carte con me e mio fratello....che beltade !!!!

Così ho deciso di postare questa pasta semplice, ma che forse rappresenta più di tutto il popolo siciliano in toto, perchè la Norma si fa uguale in tutte le parti della regione: salsa di pomodoro, melanzane fritte, basilico, pasta fresca o meno, ricotta salata....con le contaminazioni della cucina Contemporary some do not fry the eggplant and grilled ago: or, or does something that I think changed the nature of the paste that is "do you fry the eggplant in a little oil and then when virtually sn only "stuffed" with almost no color, you add the sauce, however ... so the eggplant loses crispness who instead when fried, and is dispersed in the sauce ... and given that the old long knew: Why vary in a balanced dish worse ???????
I used spaghetti, but not having the guitar (the buy it sooner or later), I cut with a cutter Grandma's duck, but the result is good ...
400 g flour 4 eggs

Mix and let stand overnight in a refrigerator in a sealed bag food.

Cut the eggplant into cubes or slices and fry in seed oil is hot, add salt and keep aside ... comini to prepare the sauce:
a bottle of homemade tomato sauce, we had fortunately Hermes one made by the brother of Manfred
3 fresh tomatoes to give it a rustic touch
1 / 2 chopped onion
1 clove of garlic

extra virgin olive oil 1 small red pepper basil

Click the onion in olive oil over low heat so the onion can "melt" without burning, add chilli and garlic, and after the fresh tomato diced, crush with a fork and when too 'it will be wilted and add the sauce to restrict almost cooked add the basil. When the pasta is almost ready to pass it in the sauce pan, handle, and do the dishes ... but after making the pot grate to strips the ricotta salata, and put on a little bit of fried eggplant ....

...... it is the turtle slow 'jumps at the chance when there is long behind a leaf the way she found there and then, happiness is a lawn of a lake of salad omelette spaghetti to spend the evening with a forest of carrots a sea of \u200b\u200bice cream that she had never seen running too ....... .

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biovar Today ....

What I started to cook, this was understood, but still I had not given to opening the bakery .. and so little book-the Bible of the fantastic , Such wonderful sisters, and having the need to make a quick bread just to fill the time between one shift and another ... the biovar prorpio a recipe seemed pretty even perc h and the shape was very appealing .. but to tell the truth from the few explanations on the recipe I had not understood the technique of setting the rolls during the rising time, and while I tried a little yeast to fix it as looking on the internet happens to me to hand this beautiful explanation photographed during a course held by the similar person .... the end result was still good even if the shape is a little more elongated, and it is a bread that I recommend you do as it is crisp outside and soft inside ...
500 g flour 00 g water 280

about 20 g yeast 20 g lard

10 g malt but I used honey
8 g of salt
Making the fountain and knead for 10 minutes and beat all ingredients until dough is soft but not sticky dough to rise for 20 ... minutes, I pushed up in the oven for half an hour on the first few minutes at low temperature and then turned off .... divide the dough into two balls and form two lines and then to stretch it with a rolling pin and lay them at this point I recommend to look at the link above .... roll up and roll it again .... and roll them into the sides of the nut to form a barrel .. place them on a large baking dish divided by a flap flap against Twisted floured and compressed at the ends of 2 parcels of flour ... I continued them to rise in the oven for 40 minutes ... after that I removed them and I turned on the oven to 200 °, while the temperature reaches to take the cakes and cut them with a spatula, gently place them on baking tray with the cut facing ' and practice a high of about 1 cm incision with a sharp knife and bake for 25-30 minutes ... wait for it a little chilly and then eat them, I had the good fortune of having fantstico mozzarella bring us a gift from a Neapolitan friend of ours and this is how I devoured a biovar with the mozzarella slices, Sicilian extra virgin olive oil , oregano good harvest of Malta by myself ... a true wonder !!!!!

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That's love .....

I wonder how people can be persuaded to buy even the packaged and frozen soups, or soups in cans, not I can do anything, is stronger than me, then the packages are superallettanti supersucculente and as if the envelope had to go out all the rigmarole that advertise, and instead? Instead I do not know what's inside that envelope, I do not know what flavor nenache have, maybe even be good, but who knows .... I'd rather let me be me, and it is not a question of time is only a matter will, because if you put the time to find the parking area to the super, click, wait in line to checkout, go back and bla bla bla different, the soup you're already a beautiful made with ingredients that usually take place at home, and if you just need you even when frozen in bags for food ..... and do not tell me that is a matter of time now !!!!!!!! To shorten the time you can use frozen peas, I do it because extemporaneous are usually put a potato in lightly salted cold water to a boil and when the port is almost cooked add some peas, blanch them and I put them in the blender cup, in the same pan fry in a little bit of extra virgin olive oil half an onion cut in case (as it then pureed), the rest join in, add extra virgin olive oil, a ladle of cooking water and blend, add salt and pepper, carryover for a few minutes on the fire by adding a little milk or cream, and cooked, I added the mint ..... I read here and there that some people do fry the onion and peas into the oil I do not think so because lose their bright green and become the same color of dried peas in cream ... I also said above, shaved Parmesan and a crumble made with walnuts:
80 g flour 40 g butter

salt and pepper
6 walnuts
I crumbled and I baked without kneading at 160 ° for a few minutes time to color a little bit ....

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on pasta and how to use everything .....

As promised I am posting this last period of pasta ... the days are passing quickly and without Manfredi happily in the company of my lady friend and neighbor Virgi , who moved from me .... and so after the sushi, which I do not eat for quite some time since the last intake in excessive .... this hot Saturday in November we decided to spend some penny more for our lunch, the benefit of our taste buds ..... the problem of living with Manfredi is that you can not go outside of the things he likes, then nothing, for example pasta with shrimp instead I like to died and ... It seems even in Virginia!! This morning we were up early to buy shrimp, our intention was to buy mid-sized Mediterranean prawns, those that are expensive, but not as much as prawn, and instead arrive by Azzopardi and prawns that are only for Mazzarese be clear that in Palermo costs about 50 euros in g, here a little less 36E/kg.....ovviamente being only two we have taken only half a kilo ... which is always so, but things are good or or nothing !!!!!! Let's start: the dough for the noodles the day before so I did that because I do not have a global dimension, has had time to relax a little bit locked up in a bag in the refrigerator for food: Pasta

egg 350 g flour 00
100 g durum wheat flour

3 eggs 1 egg yolk 1 pinch of salt

If you're lucky and you have the planetary kneading such a thing will be a walk, otherwise the strength and courage for the effort that you are preparing to perform. ... other brochures!


We come now to the bisque, because it kind of something that is expensive you should not throw anything away, and even if it takes a little more time I think when you sit at the table was of all the hard work paid off, of all things dirty and very little else you need for the rest dellas day !!!!!
heads of prawns, lobster shells or if that day you decided to buy the ones I had in the freezer also heads of shrimp a few days earlier I had used for sushi and I put those together with the shrimp ... I recommend remove his eyes before throwing them in the pot is said to be bitter ... but honestly I have not tried yet!!
plenty of chopped celery, carrots, onions and ripe tomato
some extra virgin olive oil salt and pepper

white wine a little bit
In a pan fry the heads of the shellfish in olive oil, when it is hot sprinkle with a little wine, add the chopped, and after a minute or cover with water, let cook for about half an hour and spent all this time blending with the blender, strain and put back on fire, if you want a thick sauce or two roads are to continue to do reduce the sauce on the stove or use a thickener, and that's what I did, the reasons are: lack of time and little desire to further reduce something that in itself is already quite tasty, I used a bit of xanthum gum, which is a thickening agent such as agar plant, but unlike this it needs little care, in the sense that the agar needs to be active to be dissolved in a liquid at a certain temperature and remain there for several minutes, xanthum the gum instead ALSO can be dissolved in a liquid cold enough to tap only a blender and that's it ... that fantastic invention !!!!! Season with salt and pepper and then as we fattonoi, assaggiatene just a nice spoonful!! !

And as things get good and we might as well not waste time on the bottom of the pot I put a prawn carpaccio, seasoned with mint, marjoram, thyme , orange powder, pepper, a pinch of fleur de sal, and a dash of extra virgin olive oil ..... Assemble the parts
While waiting for the water to boil in a little bit of extra virgin olive oil I sauteed prawns rimasti, aggiunto qualche goccio di vino bianco e unito la bisque, ho scolato la pasta, maneggiata, aggiunto un pò di prezzemolo....e vi chiederet xkè non c'è la foto del piatto finito.....a dire la verità non volevo mangiare un piatto di pasta freddo, e poi il piatto era veramente vergognoso...abbiamo mangiato circa 330g di pasta in due....immaginatevi che montagna!!!!!!

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Carrettiera tomato vanilla ... because we are still alive ... World news

... un po impegnati, un po lontani, un po sforniti di strumenti per cucinare o per fotografare quello che cuciniamo. Ma siamo vivi.

E' passato un bel po di tempo dall'ultimo post, e, le motivazioni sono le più varie, personalmente mi trovo a stare in un posto non adatto a cucinare, purtroppo la cucina è tenuta malissimo, e i miei sforzi solitari per mostrare ai 'coinquilini' che sia quanto meno il caso di lavare ciò che si sporca subito dopo che si è usato o comunque nelle ore seguenti non ha fino ad ora sortito nessun effetto. Quindi le incursioni in cucina sono brevi e poco fruttuose, diciamo così.

Michela so che nonostante cucini molto a casa si è ritrovata senza macchina fotografica per cui non ha potuto immortalare le sue composizioni; mi permetto di annunciare che il nuovo grande amore Mich and our pasta! Equipped with Grandma Duck, but we tell you, it was launched in the production of pasta that you hear (unfortunately only hear) all the recipes seem very interesting. We look so forward to his return among us. Manuela Di

I have no recent news, I do not even know where you're physically in this situation and what he is doing, but we hope to have confidence in any event to hear from him soon.

And we go to the recipe today, one of the few things I made in this period of culinary captivity (they say culinary? D =).

Garofalo Fusilli with carters plum tomatoes vanilla imperial escape lightly cooked Halen Mon salt and a drizzle of oil to be produced by Geraci nocellara Belice.

If you're wondering what a tomato carrettiera keep reading the few lines below. Carrettiera made a true tomato "rustic" obtained the breaking up whole tomatoes with the peel, cooked in a saucepan over high heat.

But let the preparation of the dish itself.

For carters plum tomatoes vanilla:

500 grams of plum tomatoes in the area of \u200b\u200bcomiso

1 vanilla bean chili borboun

qb

extra virgin olive oil salt to taste

grossolonamente Wash and cut the tomatoes in a saucepan. Cut the vanilla seeds to recover along with the tip of a knife and add them to the tomatoes, chop the vanilla bean and add that too. Again add a pinch of red pepper and cook over high heat. During cooking the tomatoes and throw water vegetation are cooked in their vegetation water before it is dried completely with salt. Cooking is finished when the water has dried vegetation and tomato is wilted but still fleshy and juicy. At this point, add a drizzle of olive oil and place the whole to cool. Cooled put in refrigerator for at least 24 hours.

To complete the dish:

Garofalo Fusilli Pasta qb

Catterriera tomatoes vanilla taste

a lobster dish imperial

extra virgin olive oil salt to taste

Helen Mon qb

Peel and clean the way out. If you do not have the escape you can also use some nice prawns, perhaps by placing three or four per pot, depending on the size of the prawn.

Boil pasta in salted water. While the pasta cooks blanch just the way out, you can also leave it in true ham seasoning with salt and a little extra virgin olive oil, but I wanted to burn it levargli for just that little bit of cold from the fridge.

almost cooked, then when the pasta is still * very * al dente, drain the pasta and stir-fry over low heat pasta, a little olive oil and tomatoes vanilla carretteriera to making sure that no part of the berry or at least go into the pan in the pot.

Finally Serve by placing the dough to escape and overcome the mound of dough, then add a little salt on both Helen Mon enough on the way out and that a memory of olive oil.

soon ... I hope ... (=

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baba I would have to post the second part after the test Michela I also I have tried the recipe of Tinuccia of bread , but although he made the baba more than once and always with a good result, really great recipe that I recommend if for no other reason speed and the excellent result, the photos that I have been rejected. So no photos, no recipe, to paraphrase a note advertising a few years ago.

On the other hand, speaking of photos, a photo appeared on this blog on saffron buns has been published in recent days on site Sanpellegrino water, in a column on saffron, which showed pictures of different recipes to saffron Flickr users , including one of my own.

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When the filling makes the difference ...... Curry Lentil

Summer has arrived in the middle, there continues to be so hot so hot that it becomes difficult to stay car, walking, go shopping, breathe and the only solution seems to be the sea ... thank goodness here at least not miss this !!!!! Manfredi continues to work and I still do not ... how do I take the holiday that I deserved because I do not take a vacation for a couple of years and although in the last time I shot a lot, can not say for sure that I was traveling for pleasure ... 'nuff said, I wanted to tell you about this stuffing, one might say that I know "booono !!!!!" Fragrant and tasty, it seems suitable for fish rolls, and I guess I will try it with the squid and then .. that's what I put in the thin slice of swordfish:

toasted bread crumbs with a few drops of extra virgin oil
onion
raisins
little toasted pine nuts 1 tomato
for about 6 rolls
mint, fennel, Prezzemolina
swordfish cut into small pieces

do cook the chopped onion in olive oil, add tomatoes peeled and cut into small pieces and a handful of grapes passes, let dry the cooking water and then add fennel wild chopped and pine nuts , with salt and pepper. Skip cubes of swordfish in olive oil and mint d the adjust salt and pepper and set aside. Preheat a non-stick pan, pour a few drops of olive oil and bread crumbs , a little salt and then toast. Mix all ingredients and stuff the slices of swordfish, pass the rolls extra virgin olive oil and sprinkle with some breadcrumbs, cook in oven at 180 degrees until bread crumbs
you will not be golden ...

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We took advantage of days off to do a little Manfredi gitarella to Comino, a small island near Malta, which is reached by boat-ferry ... the photo speaks for itself, is the most beautiful place you can find in these parts, clean water and clean that makes you want to stay all days to soak and to tell the truth I have just done so now inseparable with our inflatable crocodile! The only drawback to exaggerated the density of people ...
Not having much in the pantry and fridge, I thought it was good to start using the organic vegetables that I had bought some time ago, so it is out of this tasty lentil soup, colorful and fast then I went with the rice Steamed long grain.

For 2 persons: 250 g lentils
decoricate be put in cold water an hour before starting to cook

1 onion 1 carrot 1

some celery 1 tablespoon curry paste extra virgin olive oil red pepper


salt 500 ml vegetable stock about
Mix the celery, carrot and onion, fry in olive oil and add the drained lentils, thin with broth and let cook for about half an hour. When the soup was almost done with the blender smoothie I have a small part, I added the curry paste and I adjusted the salt, I let it cook for a few minutes on high heat so that could thicken more ... is the perfect accompaniment, as I have already written, with preferably long-grain white rice basmati type, I used the brand that we carry in the photo below, and I must say it really really good but , takes the cooking is wonderful, and above all never becomes a pimp, but it keeps separate!!

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The baba of bread with tuna

period of calm and Research, recently fired and I've just begun to breathe, perhaps it was a decision too fetched, but I think that health is prima di ogni cosa..e negli ultimi mesi tutto si poteva dire tranne che stavo bene, penso di conoscere a memoria tutti i segni del muro che sta di fronte al mio tavolo di quante volte l'avrò fissato!!!!!Pazzia o forse malessere, non lo so, ma l'unica certezza è che adesso sto meglio...e per il momento mi basta questo, poi qualcosa di sicuro accadrà, troverò un nuovo lavoro e questa volta starò più attenta a determinate peculiarità!!!!

Da tempo ero alla ricerca di una ricetta che potesse dare alla luce un buon babà in maniera veloce e senza dover fare tante lievitazioni, che io adoro ma che nel periodo in cui ho fatto questi babà non potevo permettermi, per la ricetta vi rimando a quella originale , anche perchè il blog in generale merita davvero...a presto e grazie a tutti quelli che anche nei periodi in cui non sono partecipe alla vita sulla rete continuano a seguirmi e scrivermi, ma purtroppo i periodi brutti ci sono e quando arrivano annientano tutte le relazioni, tutta la voglia e la passione..buonanotte!!!!!

What Does The Cervix Feel Like In Mensturation

Chitarrine

Il fatto di avere a disposizione things so good, it makes me happy, I love good food and above all I like to know the origin of the products they use, the plate acquires a completely different charm, another poem, a tomato that tastes like tomato can really upset me and give flavor and strength a plate .. become familiar with this island and Manfredi found me even the gardener of trust already own one that produces good tomatoes from the burning sun of this small land in the sea, small onions and red ... then obviously can not miss my touch: Capers .. scattered p er the island, so I started to collect them and salt them, really special, and oregano, which I found by accident when returning from sea a whole expanse of the pungent scent of oregano, sin which is already in flower!! Tuna then do not talk about really excellent, a red brick that leaves little room the words and the desire to eat! In short, the Instead of pasta are chitarrine that eventually all are also the most expensive dish well 4:50 euros for 250 grams, but what it was worth it .. but the tuna here in Malta is at least 10 euro unless in Palermo, I paid 350 g of tuna 4 euros ....

For 2 people I used: 200 g of tuna

3 tomatoes
olio evo
sale pepe e origano poco
cipolla
capperi
menta

Il procedimento potete anche immaginarlo, ho fatto un soffritto con la cipolla ho aggiunto il pomodoro, ho lasciato che appassisse e ho unito il tonno ho sfumato con vino bianco, ho aggiustato di sale e pepe ed in ultimo ho aggiunto la menta, se volete far risottare la pasta nel condimento, non fate cucinare eccessivamente il tonno rischierebbe di diventare troppo stoppaccioso !!!!

Multi Colored Bow Tie Pasta

A qualcuno toccherà pur scrivere, visto che Michael pretends to work in Malta and we recycle the old recipes of his personal blog and Manuela has just finished playing at the sous chef, and something tells me he will not post any time soon.

Two things I would say the first is that we have seen the movies that came out a film called "Off the Menu", Script !!!!! We were here first! For the series we are not to have been copied, but THEM ... plus we saw the trailer and there is no 'pleasure! So do not even look at the movie! Or at least we will not give money to anyone to watch it.

end of the communication service. The other thing I wanted to say about the recipe. In truth è una ricetta acquisita , la proprietaria è Francesca , meglio nota come fiordizucca . Meglio, l'idea di accostamento ed abbinamento, geniale, come molti dei suoi accostamenti, è sua; quella che segue è la mia interpretazione. Ciò che non eguaglierò mai è la sua bravura fotografica.... per cui accontentatevi!

Tiramisù al tè verde Matcha! Lo potete fare sia in modalità al bicchiere (anche finger) come la foto in alto, oppure al piatto sia mono porzione come la foto in basso, che nella maniera classica in teglia: la cosa importante è che spolveriate solo poco prima di servire.

For the biscuits:

60 grams of flour 00

20 grams of flour strength (Manitoba) 4 eggs

100 + 25 grams of sugar

25 grams of sugar

Mix 25 grams of sugar with 25 grams of sugar and set aside. In

planetary mount whip 2 whites until stiff. In

planetary whip fitted with 4 red and 2 white with sugar. When the mixture is fitted to incorporate the flour.

Then incorporate the whites beaten stiff.

Put the mixture into a piping bag and then form of the ladyfingers on a plate covered with greaseproof paper, sprinkle with the mixture of two sugars and bake at 160 degrees dry for at least 15 minutes. The cooking time depends greatly on the thickness that gives the biscotti.

For the wet sponge:

100 ml maraschino liqueur

150 ml mineral water

2 tablespoons matcha green tea

Combine liquids and with the help of a whisk to incorporate the match. The operation is essential not to form lumps, so the mixture is milled until no lumps and green tea is completely dissolved in the liquid.

For the mascarpone cream:

500 grams mascarpone cheese 110 grams sugar 4 eggs

80 grams of cream

In planetary mount whip until stiff i 4 egg whites. In

planetary mount whip the yolks with the sugar, then add the mascarpone until it swells and becomes a smooth cream. Meanwhile whip the cream, must become "lucid", or as others say must be semi-assembled. Then add the cream mixture into the planet and continue working. Mix the cream off the planet and incorporate by moving down the egg whites on the other previously mounted snow to the mixture of mascarpone. Place in a piping bag and keep refrigerated.

Now assemble the cake for dipping the ladyfingers well but do not overdo it, then a layer of cream, then again in the Savoy and then again last cream. Complete all just before serving sprinkle with a mixture of green tea matcha and powdered sugar.