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Hooray for simplicity: Ajo, Ojo

big party, this even two months after a short distance from each other! d =

I must say that the past weekend in Rome with a mild climate and ideal, a sunny kitchen that has just made sure I had a bit of time to focus not so much to cook, but how to put myself to do Photos ...

Few dishes are made in Italy on average bad as the simple dishes. It is not difficult these days to find paper in some restaurants / taverns / inns, and a paste ajo ojo, just as it is easy for a spaghetti improvised between Friends have as the main actor.

Usually what you do: you take the oil we throw in a bit of garlic and chili or you go on a low flame while you cook the pasta separately. This often means that the oil will burn, or you too will fry the garlic and burns, that burns hot pepper, or vice versa that the oil does not know anything (not oil). In all the cooking too much or too little risk of cooking make this absolutely does not digest.

In my ajo and ojo, but the idea is to enhance the individual components. For example, the oil should be used rigorasamente raw, while garlic and pepper are cooked with the pasta. To give that 'touch' more is to finish the bread crumbs and almond flour to absorb some excess oil and serve to temper the spicy chili.

For this recipe there are doses: the oil must be paid as far as I absorb the paste, so the chilli and garlic should be adjusted according to taste. I've used for two people: 1 2 chillies and 1 / 2 cloves of garlic.

It goes like this:

Cut the peppers lengthwise and remove seeds and then get a julienne. Clean the garlic depriving the soul, then chop it with a few drops of extra virgin olive oil until you get a very beaten up.

Toast in a pan of bread crumbs taken together with a pinch of almond flour and a pinch of salt. Pay close attention to this operation because the risk of burning everything is around the corner.

Place in a saucepan with natural mineral water. Prepare a pan to bake the spaghetti. As soon as the water boils turn the heat under the pan to the pasta, put on the chopped garlic and toast lightly. Add a ladle of boiling water the peppers into julienne strips and spaghetti. Then proceed to the cooking pasta risotto.

When pasta is almost cooked, the salt must be adjusted, always mindful that salt - red pepper and garlic are the ingredients that enhance each other.

Finally off the heat and whisk briskly skipping the pasta with the addition of raw oil. It 's important not to be afraid of the amount of oil! A ham is good and the dough may ask for a fair amount, it is important not to put it all at once. Ideally do this job in two, that while one person jumps the dough vigorously, the other to flush the oil from above.

My advice is to use the dispassionate on oil from monocultivar Nocellara Belice of Geraci.

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Scallop and chilli sauce and corn mace , a salad of tomatoes and oregano

I made this recipe several times during this spring / summer, and perhaps it's time to go "off menu." It has immediately a good success among the tasters, but I think that only now has come to get a good 'balance' taste of the dish. I owe this mainly to Elisa that made me reflect on the lack of some element of freshness in the dish.

The basic idea is that the flavors of the scallops with corn, which I immediately connected the pleasure of the spice mace. Wondering what the mace? Then you should know that nutmeg (which we all know) also has an "outside" here! This is the mace "outside of the nutmeg. If now you are saying that it will be impossible to find time to tell you that Rome is very easy to just go to 'spice Emporio, in Testaccio in Rome and you'll find this and many other delicious spices. I knew the mace to the case: in the winter during a series of tastings at ' AIS Rome this hint of mace had become the recognized' fetish 'Sommelier of Luciano Mallozzi, so that he felt' everywhere ', so it was not unthinkable to continue to follow its tastings without trying this mace. The meeting was love at first sight, or should I say at first bite.

If you do not know what he's talking about then I suggest you go and try, or just rely on the scent of nutmeg image a bit larger but less pungent and aromatic with hints of delicate slightly sweet.

For the corn sauce:

150 grams of steamed corn. I tend not to use semi-finished products, but even nowadays it is not easy to have a real steam oven at home, so the easiest thing is to buy the already cooked cobs found in some supermarkets as an alternative or even some powder box corn. In the latter case it is important to drain and rinse the corn and over again before use.

1 onion bianca

1 presa di sale grosso

1 pezzettino di alloro

macis q.b.

olio evo q.b.

Pulire la cipolla e tagliarla a julienne. Porre la cipolla in una tegame insieme alla presa di sale grosso ed al pezzettino di alloro. E' importante dosare bene l'alloro che è un erba aromatica *molto* intensa, considerate che quando si prepara la cipolla una foglia intera la si mette in 5 chili di cipolle. Quindi porre tutto su fuoco vivace fino a quando le cipolle non avranno buttato l'acqua; a questo punto abbassare la fiamma e lasciar caramellare fino in fondo. E' fondamentale che la cipolla caramelli tutti gli zuccheri, mediamente non ci possono volere meno di 40 minuti per cuocere an onion properly. If you were to stick during cooking lightly on the bottom of the pan, then help yourself with a few drops of mineral water.

When the onion is cooked, add the corn reached previously drained and rinsed, add a ladle of vegetable stock (or alternatively mineral water) and cook for another 10 minutes on high heat.

Place in a blender and blend with the mace for a long time with the help of little more broth if it takes is a little extra virgin olive oil. Finally

filter with a fine sieve and set aside for the service.

For the salad Tomato:

a San Marzano tomato red and hard

extra virgin olive oil salt to taste oregano to taste

Place in a saucepan of boiling salted water. Slightly affect the skin of the tomato and blanch in water. Before removing the skin to cool the tomatoes in ice water. Will help to keep it hard. Then cut the tomatoes into 4 pieces, remove seeds and cut into julienne strips obtained petals (a julienne biggest match type will do). Sprinkle the julienne

thus obtained with a little salt and oregano oil.

The scallop

Scottare appena la capasanta su una padella rovente con un goccio di olio evo. Quindi impiattare ponendo la salsa di mais sul fondo del piatto l'insalatina di pomodori a raggiera e la capasanta su di essi. Completare il tutto con un pizzico di origano, pochi soffi di sale integrale e qualche goccia di olio evo.

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Variations on a theme: The quail

Non è possibile, non è possibile far passare anche il mese di Giugno senza un post nuovo. Mi rifiuto! E per quanto avrei aspettato ancora per fare delle foto più decenti al piatto, eccomi a raccontarvi lo stesso di questo piatto.

Al centro del piatto abbiamo il petto della quaglia ripieno di rucola, mandorle e tartufo nero di Palazzolo Acreide su salsa di melone di Cantalupo; quindi sullo sfondo vediamo le cosce caramellate nel miele di timo; mentre sulla destra è appoggiato il filetto cotto nel fumo.

Questo è stato il piatto delle mie ultime cene a domicilio, ora che è andato "fuori menù" lo metto a disposizione di chi mi ha chiesto la ricetta essendosi perso qualche passaggio durante la preparazione.

Cosa serve: anzitutto servono le quaglie, calcolate una quaglia a persona più una o due di scorta o per eventuali bis.

La prima cosa da fare è "spaccare" la quaglia, ovvero dividere i due petti, recuperare i due filetti e quindi pulire le due cosce avendo cura di togliere tutta la pelle e non lasciare piume.

Spaccate le quaglie è importante conservare in frigo le varie parti, io consigli di usare un piccolo vassoio ricoperto di carta forno su cui adagiare la carne a sua volta ricoperta a un ulteriore strato di carta forno; poi pellicolare il tutto prima di porre in frigo.

Una volta riposte le quaglie in frigo, è ora di iniziare con le preparazioni vere e proprie. Anzitutto la salsa di melone di Cantalupo:

8 carcasse di quaglie (ovvero quello che è restato dopo aver spaccato le quaglie)

1 spicchio di melone di Cantalupo ben maturo

5gr di biconcetrato di pomodoro

2 pomodori san marzano

1/2 carota

1/2 costa di sedano

1/2 cipolla bianca

3l e 1/2 di acqua minerale naturale (liscia).

sale q.b.

xantana q.b.

Preriscaldare il forno a 180 gradi. In una pentola di abbondante capacità mettere a bollire dell'acqua. Incidere i pomodori e velocemente spellarli nell'acqua bollente. Tolti i pomodori mettere i resti di quaglia nell'acqua per 2 minuti quindi scolarli e porli su una placca da forno e infornare fino a quando le ossa non saranno color tabacco. Attenzione è FONDAMENTALE che le ossa NON BRUCINO. Poco prima di uscire le ossa dal forno aggiungere sulle stesse il biconcentrato di pomodoro e lasciare in forno per altri 5 minuti. Al termine porre il tutto in una pentola capiente, aggiungere la macedonia di pomodoro senza la buccia ed i semi la carota, la cipolla e il sedano; coprire di acqua e portare a bollore. Dal bollore contare a sobbollire per un'ora e mezza. Trascorso questo tempo filtrare e continuare a far sobbollire fino a che la salsa non sarà completamente ristretta (deve evaporare almeno per 2/3 ). In questo frangente non è importante pensare alla densità.

Tagliare a cubetti la fetta di melone, metterne un quarto nel frullatore insieme alla salsa ristretta. Frullare a lungo aggiungendo altro melone se serve, il sale e la xantana se serve.

to his chest filling:

75 grams of rocket

100 grams of almonds

40 ml of carbonated water ice

25 grams of black truffles of Palazzolo Acreide (or even Norcia)

extra virgin olive oil salt to taste

In a blender put the powerful water rocket and almonds. Blend all the ingredients adding oil and truffles. Then season with salt. It must be quite a tasty filling, the texture grainy enough to be inserted into a pastry bag.

Cut the breast of quail with a Paring knife for the width, so an inner bag della dimensione di un dito. Quindi riempire tale sacca con il composto di rucola mandorle e tartufo. Avvolgere i petti ripieni in carta forno, pellicolare ed attendere il momento della cottura.

Per il filetto:

300ml di acqua minerale naturale

50ml di tè lapsang souchong affumicato naturalmente

Riporre in tè in due filtri di carta decolorata. Portare l'acqua 95 gradi. Versare l'acqua in un piccolo contenitore dove dentro sono stati posti i filetti di quaglia e le bustine di tè. Coprire con alluminio e lasciare in infusione per almeno un ora.

Le cotture:

Every part of the quail will have a double cooking. The thread has its first firing in infusion, while the breasts and thighs are a step in the pan, and then all three will go in the oven at different times. Serve with butter.

First, turn the oven to 200 degrees. Prepare three pieces of aluminum shaped like a boat. Place a pan on the fire burning and leave little olive oil and add a clove of garlic, split in two, then add salt and mark well the well-filled breasts. Remove garlic and pour it into the first piece of aluminum foil, place the flakes of butter and close by way of the bundle.

Wipe skillet with paper, or use another. Pour three tablespoons of thyme honey to dissolve. Then add the legs and mark them very carefully. Once salted caramel and pour it marked the second aluminum boat, add a little thyme, a few knobs of butter and close the bundle. Drain the tenderloin

dall'infuso tea smoked. Place them in the last sheet of aluminum used previously to add a little tea, a few flakes of butter, a little salt and close to bundle it well.

At this point begins the phase of baking, the times are approximate, but on average if you have marked for good in various parts of the pan there should be no problems. We start by putting on a baking sheet with the bundle thighs for 8 minutes, passati i quali aggiungeremo nel forno il fagotto con i petti e conteremo per altri 7 minuti. Da ultimo aggiungeremo il fagotto con i filetti per altri 3 minuti. Il totale di cottura per le cosce sarà quindi di 18 minuti, per i petti di 10 e per i filetti solo di 3.

A cottura ultima potremo impiattare usando la salsa di melone di Cantalupo su cui adagiare i petti ripieni, quindi porre le cosce su cui verseremo un po di salsa di cottura raccolta dal fagotto di stagnola e da ultimo il filetto su cui verseremo parimenti un po di salsa di cottura raccolta anche essa dalla stagnola.

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pesto pistachios

When is Easter Monday and you're home in the company of a maiden and got nothing, say nothing, for cooking you do? Simple to use what little they are available. And what was available on Easter Monday? Not much, but enough to make a good (though I should not be the one to say it, but you fact) pasta (fusilli Garofalo) pistachio pesto.

400 grams of pistachio natural

40 grams of fresh ripe tomato

3 or 4 ice cubes

extra virgin olive oil q.

b.

salt pepper to taste

chopped pistachio natural taste

Toast 200g of pistachios and chilly wait for it (if you have a blast it's time to use it). Place all the pistachios (roasted or not) in a blender, add extra virgin olive oil and start the blades. As soon as the blades are moving quickly to add the first ice cube, so if you need more oil, chili, more ice, more oil if needed, add salt and then add more ice if needed, more oil and a little of everything else until mixture is smooth and creamy.

Boil pasta in salted water. Shortly before draining the pasta aside a bit of cooking water. So to bounce around the dough in the pan by adjusting the density of the pesto, adding a little of the cooking water previously set aside.

Serve with a little sprinkling of chopped pistachios in water.

As seen in the photo above have combined to pitch a good rosé wine: Franciacorta Rosé, Ricci Curbastro . 80% Pinot Noir, 20% Chardonnay for sparkling wine, a salmon-colored and very intriguing for chains of bubbles. Nose emerge from just a hint of red berries and puffs of mace, and then notes of cantaloupe and tangerine flavors that foreshadow a slight minerality clear. The mouth is dominated by a pretty nice essai known fresh / tasty bouquet already warned that holding the nose. The combination is very pleasant, bubbles and freshness help remove grease and to contain the trend of sweet foods and the aroma complements and enhances the intensity of the pistachio.