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My first tartare

Una nota prima di iniziare: forse non a tutti possono piacere delle immagini con carne cruda in primo piano; ho quindi deciso di nasconderle. Per vedererle/nascondele potete usare i seguenti pulsanti:  .

Era da un bel po' che volevo provare la tartare , ma non ero del tutto convinto, quindi ho sempre rimandato.
Fino a quando un paio di giorni, prima che fosse da buttare, fa ho preparato un pesto con rucola e pomodorini secchi: buonissimo, dal gusto intenso e mediterraneo.

Il primo abbinamento che ho pensato è stato quello con la carne, ma più that at a certain area, I thought at the very meat, taste, and therefore to raw.

So I am determined to try. I have to admit that, sure of the quality of the meat and its origin, flavor enhanced by a delicate mix of olive oil, lemon and wild garlic, this very simple and fast preparation and won me over has erased all doubts I had.

For the preparation I did not use strong flavors: one could use capers, fresh garlic, mushrooms and even truffles. I preferred not to risk a light dressing to dominate the delicate flavor of the meat.

Even the arugula and tomato sauce has been reduced, making it a dry ricotta and buffalo milk, combining really well as I had imagined. To be repeated

absolutely:)

Good weekend to all.

tartare of beef with cream of wild garlic arugula, sundried tomatoes and ricotta

Ingredients
For a person

• 120-150 grams of lean leg of pork and fresh
• coarsely chopped 1 / 2 leaves of wild garlic (wild garlic) or a little fresh garlic 1 lemon
• a natural bunches of arugula
• 3-4
• 1 tablespoon dried tomatoes with buffalo ricotta (or cottage cheese vaccination)
• 1 / 2 cup milk
• extra virgin olive oil salt

Preparation

You can use ground meat or chop it up to you with a knife, the important thing is that it is a coarse grind .

Start the sauce, blend the arugula with a little oil. Then add a little oil at a time until a thick cream. Go to add the dried tomatoes cut into small cubes, more gradually, tasting the result: the two must be present both flavors, intense, but no one should dominate. Season with a pinch of salt.

In a bowl, stir together the ricotta with a little milk, Then add a teaspoon at a time, rocket and tomato sauce, tasting. The sauce should be colorful but not very decided taste.
In the end, stretch it with the remaining milk until a thick cream, but smoother.

Prepare the meat by mixing tartar 1 / 2 tablespoon of oil, some lemon juice and a bit 'of chopped wild garlic. Mix well, add salt and taste. Garlic should give aroma, but be careful not to overdo it or you will only hear that. The lemon should give fresh and clean the mouth but not to make the dish too sour. Finally, the oil binds the whole.

Unfortunately I am sorry not to give exact doses, but this dish requires continuous tastings to make sure that the taste the meat is accompanied by other elements without being dominated.

For the presentation I used the leaves of wild garlic, slices of lemon and tartare-up to the desired shape using a cylindrical cup pasta.

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It's easy to say mackerel! Pasta

When I feel like something, at least the day before beginning to think and study how to prepare it. In this case ... delivery was a bit 'longer.

It all started a week ago when I was invited by the DIY eZine Handcrafted to prepare a first guided by the spring. They could not

ask for anything more beautiful. Apart from the pleasure to publish the recipe, albeit on a web magazine which also has to do with the little kitchen, I love the spring, especially the surprise continues to reserve, in step bike somewhere e.. .. I see that where before it was barren now check the green. Green everywhere, here's how I see the spring green rebirth, nature green, bright green, intense, dark, delicate ...

often associated with spring bloom, for me it is green, the symbol of this season.

The dish that I prepared for the magazine (and I will propose soon) is based directly on the chromaticity and flavors of green. The preparation cost me (or rather It cost my wife, I enjoy crazy) one afternoon to stock up on all spring vegetables in my shops and banquet favorite spinach, agretti, parsley, wild garlic.

The preparation of this dish I went on to discover the bulgur: I had read several times to break this grain, but I had never tried before: really very good, in fact it rebuilt immediately, this time as an accompaniment. Unfortunately, I adore, because as my wife hates: when people say that opposites who meet;)

With all the green still colored and scented the fridge, yesterday I decided to do it again: this time, however, the vegetables are served as a stage for raise attention to a fish, unfairly snubbed, poor but very good for me: mackerel.
good and very healthy, relatively rich in fatty acids and calories, although rich in protein.

is not usually appreciated for its intense flavor, but just an accompaniment aromatic, as in the cones that I made with oregano, bay leaves, capers, white wine and horseradish to make it more enjoyable.

And then with this concentrated plant ... really nice the possibility of approaching the fish in many different flavors in the same pot.

Overall a pretty great start charging for the spring spinach and agretti, a burst minerals and antioxidants. The agretti then produce a beneficial diuretic and purifying it is combined with the garlic macaque: just what you need to clean up the excesses of the last days of carnival;)

The black radish is another pleasant discovery What can I investigate as soon as possible ... tonight? Aromatic Mackerel

nest agretti marinated with cream of spinach and bulgur

Ingredients
For two people

• 2 mackerel
• 1 tablespoon salted capers
• 2 slices of black radish leaves 2
• Then
• 2 sprigs fresh oregano
• 1 / 2 cup dry white wine 1 bunch

• of agretti
• 1 organic lemon 1 / 2 teaspoon balsamic vinegar
• a pinch of salt 2 tablespoons extra virgin olive oil

• 80 gr bulgur
• 160 grams of salt water
• 1 sprig of parsley
• a wild garlic leaf
• 1 / 2 tablespoon extra virgin olive oil

• 1 bunch of spinach
• 75 gr
• yogurt 1 / 2 tablespoon mild olive oil (optional)
• 1 / 2 teaspoon anise seeds
• salt

Preparation

Starting from the fish: Turn the oven to 190 ° C, cleaned and gutted fish. Prepare
cones with the inside of parchment paper and aluminum exterior. Put each in a clear bag with a little 'of capers in warm water, a bay leaf, a sprig of oregano, a slice of radish, cut into giulienne.
Bake for about 20 minutes. Meanwhile, wash the

agretti and bring them together in bunches tied with a rubber band, and boil a few minutes in salted water until tender. Drain and plunge into ice water, then add salt and put them to marinate with lemon juice, olive oil and balsamic vinegar. In

Meanwhile should also be prepared mackerel: open cones and let them cool completely.

Switch to cream spinach: after washing, have a fast blanched in salted water (you need 15 seconds). Drain and immediately plunge into ice water.
squeeze and shake it with the yogurt, olive oil and crushed anise seeds with salt. Then adjusted with a little cooking water to reach a density quite liquid. Finally

Prepare bulgur, diving in salt water when it boils. Continue cooking for 10-15 minutes down to a minimum and incoperchiando. Then let stand another 10 minutes covered.
At this point, season with chopped parsley ed aglio orsino, olio evo e buccia di limone grattuggiata.
Se volete provare, ho visto in giro che qualcuno prima di lessarlo fa una veloce tostatura dei grani.

A questo punto impiattate: io ho versato la crema sul fondo ed usato un coppa pasta per formare un anello con gli agretti. Ho poi  riempito l'anello con il bulgur e su questo ho deposto lo sgombro.
Per non farmi mancare niente, da parte ho messo un po' di yogurt avanzato con dei capperi, ed un po' di rafano nero a giulienne.

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Notch Cridola - crossed

06/03/2011

It 's a beautiful part of his trip, but made an appeal has crossed all the more special. Documents required

I, Macs and Antonello and take the trail that leads to the ref Giaf and when we reach them we continue further, to gentle slopes, direct to the fork Scodavacca: a saddle with a spectacular panorama exceptional.

ref Giaf beautiful snow load


Scodavacca to fork. Every break is good to contemplate and look at new routes

From that fork to turn right, north, on south-facing slope that descends from its notch and after some zig-zag is steepening to make us take off the skis and let us walk (with a lot of burden on my back).
reached thanks to the fork, Notch, and prepare for descent with an eye to the landscape always superlative.
Today we had abandoned the idea of \u200b\u200bfinding just the uncut down but we were sure to find some nice white handkerchiefs, all for us.

macs in the first section ground

So we start on the first section ripidino ground and then bend on the left bank of the slopes to reach beautiful untouched always on snow (with a few here and there such accumulation, however, not unexpected )


antonello in the dust


macs untouched slopes in the full "S"

In the lower part of the gentle slopes have snow a little crush ...

antonello ... Snow dense but excellent! ...



... especially for the table!

but still very skiable until you reach the street side of the river, unfortunately not well covered that there has lengthened slightly the expected return on foot.

video Macs in action ;-)

notch Cridola - down nord from antonello fiorin on Vimeo .

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recovery: pork, ginger, red pepper and apricots

Chi l'ha detto che con la carne avanzata si possano fare solo delle polpette ? Dopo la bella cena e la bellissima serata passata con con l'amica Carmen, arrivataa directly from America, now happily camped in the fridge a small group of chops, with the green of the chicory and herbs, in the shadow of yogurt ...

But I did not want to eat meat again. I want instead of pasta.

From a picnic in the fridge I found a piece of fresh ginger.
I love this spice, so ... sparkling, with his particular experience that is intense and spicy.

I've already used with the lamb and I found it fantastic, so maybe this could well be combined with pork ... and in fact taste a bit of one and the other seemed to play well (how I feel ratatouille when I do these experiments).

Pepper has helped to emphasize the tone of spicy ginger and a touch of color. The bits of apricot, however, with their sweetness during cooking have been able to contain the strong aroma of ginger, which threatened to completely dominate the dish. In the picture you see

apricots, added only to show that had been used, but I did not used to serve, really absorb the flavor of ginger and are ... strange.

to remove the garment, as you would garlic after cooking.

I have not used other herbs or fragrant herbs or onion or garlic, just a gradient with a good white wine, just to give the meat the best.

Simple but very tasty, if proof grattuggiatina add a lemon .... maybe;)

A little side note: I promised some pictures of the new kitchen. The tiny place, and because it is not yet complete, missing some details, some changes to the table and lights ... is because ... I do not know how to say ... to me it seems almost too good to be mine, too much.
But I confess that it is a pleasure to cook with so much space really does seem to be in Ferrari than before, and besides those with 5 burner 90 cm ... wow:)



Buona domenica a tutti

Ingredienti
Dosi per 2 persone

• 160 gr di pasta corta, meglio se integrale, io ho usato quella di farro
• 1 braciolina o fettina di maiale cotta alla griglia
• 1 pezzetto di zenzero (3 cm circa)
• 2-3 albicocche disidratate
• 1/2 cucchiaino di pepe rosa
• 1/2 bicchiere di vino bianco
• olio evo
• sale

Preparazione
Mettete bollire l'acqua salata per la pasta.

Intanto affettate finemente la fettina di maiale e lo zenzero, dopo averlo spellato. Tagliate a metà anche le albicocche.

Mettete a cuocere la pasta ed intanto saltate, a fiamma vivace, la carne con 1/2 cucchiaio d'olio evo e 2-3 d'acqua di cottura della pasta.

Quando l'acqua sarà assorbita, aggiungete il vino e sfumate. Aggiungete quindi lo zenzero e le albicocche.
Aggiungete un mezzo mestolo d'acqua di cottura della pasta e continuate a saltare facendo insaporire la pasta.

Quando anche quest'acqua sarà assorbita, aggiungete il pepe rosa ed altro mezzo mestolo. Continuate a saltare fino a quando anche quest'acqua sarà assorbita e la carne bella tenera.

Scolate la pasta tenendo da parte un mestolo d'acqua di cottura. Aggiungete pasta ed acqua al condimento e saltate for a few minutes over high heat.

Any One Suffer From Tirdnes

Cream Cake Heart ...

Good evening friends, we
theme of the carnival and I still have not had time to prepare something for the occasion .. uffiiiiiii the day should be done several hours ... at least for me .... in the meantime I post something already done, but left behind ...
but not as a recipe but because the photos do not really like me ... and because at the moment are lacking even the camera I have to make do ...

This cake on the Web is well known mostly as a kinder milk slice for me though is by no means the same as in the presence of nutella filling .. I l 'I always call nutella cake and cream until the' arrival of Scarlett to my house that has cried seeing this is just a cake 'Heart Cream' ^ __ ^ a true trademark of the recipe ... my course is not to baptize her as such but that's okay ... 's lamellas c '.... then he is beyond it all to invent an original blog ...:)))))




The particularity of this cake is that can be decorated cake themed to a finer or birthday or to serve for a 'most special occasion ... or instead simply dusted with icing sugar and cut into squares is perfect for lunch or a buffet ...

nutella and whipped cream cake

For the cake:

160 gr flour 150 gr sugar

3 eggs

approximately 200 ml of milk

3 tablespoons of Nutella

1 packet of baking powder 1

pizz. salt

For the filling:

nutella taste

200 grams of sweetened whipped cream already

Preparare la torta amalgamando tutti gli ingredienti con l’ aiuto di uno sbattitore elettrico..il composto risulterà molto liquido ma non vi preoccupate è così che dev’ essere. Versare nello stampo e infornare a 180° per circa 30 min. Fate raffreddare e sformare dallo stampo.

Tagliare in due la torta, fate scaldare la nutella a bagno maria direttamente con il suo barattolo e spalmatela sulla torta, poi cospargete di panna (mi raccomando fate uno strato abbondante) e chiudete con l’ altro disco.

Ora potete spolverare semplicemente con lo zucchero a velo io invece ho arricchito cospargendo tutta la torta con la panna poi ho decorato con un po’ di briciole of cake to give a little 'color ... this way you will have a most elegant cake for when you have guests or a special lunch .. but if you decide to sprinkle with powdered sugar you can cut it into squares and serve for a snack very tasty!

I wish to teach a weekend of fun for this carnival 2011 ... I embrace you!

Fiorella .. See you soon!

Outside Plastic Playsets

Dreaming the fjords ...

After having enjoyed the unique taste, this year I do not ever escape the celery root, when I find him.

Like last week, when I saw light and compact so beautiful ... I could not resist, but I wanted to go a bit beyond the usual salad , so I left to prepare a little 'taste and drive. .. from the fridge: crunching a few flakes in the pantry I threw the eye until the eye has not fallen on that jar. It was impossible not to think about, the combination seemed to scream with mustard rather than call me:)

Eventually the couple I liked so much that I wanted to play around 'here then steamed, to soften the taste of celery and better accommodate the mustard. And then the entrance anise, as used in Nordic cuisine, which replaced the end of the first experiment with parsley.

Air Sweden this dish reminded me that I had seen recently on television in the preparation of Crisp Bread, Swedish crispbread that thin, ultra flavored with caraway or anise.

How not to try? Already I seemed to feel at home .... looked all over Northern

And then I wanted to make this bread, and because Sunday trip to Ikea was skipped for a failure of the machine and find it here do not talk, and because I wanted to try the new oven:) And as
1 +1 does not always 2, jump in the pot here, this is the case say, a slice of smoked salmon to top it all, baby, it's still a rather fat fish, but enough to brighten and warm the pot, with his beautiful color.

I've photographed, but a good beer, cool, well-hopped, is the final touch.

What's missing? I would say only a beautiful fjord outside the window, fishing boats returning to port, light and fresh air that brings home the flavor and color of the sea ... For now I'll settle
di sognarlo, gustandomi questo spuntino  ;)

Sedano rapa stufato con aneto e senape

Ingredienti
Per due persone

• 1/2 sedano rapa
• 1/2 cucchiaio d'olio d'oliva
• 1-2 cucchiai di senape in grani
• 1 cucchiaino di aneto secco
• sale

Preparazione

Tagliare il mezzo sedano rapa a metà e quindi a fettine non troppo spesse. Mettere ad insaporire in una padella con l'olio e 2-3 cucchiai d'acqua calda a fiamma vivace. Dopo 4-5 minuti, quando inizierà a colorirsi, aggiungere acqua calda fino a coprire tutto ed incoperchiare.
Cook over high heat for 5 minutes, stirring often, then add the dill.
Continue cooking until the cover begins to soften (about 5 minutes) stirring often, adding more hot water if necessary.
Add the mustard and to narrow the bottom of the pan, stirring constantly discovered.
Serve with creamy sauce that will be formed from the cooking liquid.

Crisp Bread

• Ingredients 150 g wheat flour
• 150 grams of rye flour
• about 8 grams of fresh yeast (1 / 4 in cubes) 1 tablespoon honey
• 2 tablespoons cumin seeds
• 2 tablespoons anise seeds 1 egg
• salt (about 1 teaspoon) Preparation

form the fountain with two types of flour sifted, and then activate the yeast in warm water sweetened with honey.

Then start to work the flour with baking powder, adding a little water at a time until dough is soft, moist but not sticky.
Work at least 5 minutes before adding the salt, putting it on a work surface and incorporating it gradually.

Continue to work another 10 minutes and then put the dough in a warm place until doubled covered.

Access oven to 200 ° C, if possible in an ventilated.
Divide the dough into two sections, pulling the first half very thin, about 1 mm thick. Brush them with egg, spread half of the seeds and bake for 10-15 minutes, until bread is well colored.

Repeat for the second half of the dough.

Summary Of Each Chapter

Reopens Kitchen Pasta and faglioli ... Closed for renovation reversed

Son returned, finally, with me and the new kitchen. We could not live more than " camped" in the few square feet of dining room, surrounded by boxes.

Actually that's not all in place: some pieces are still missing, wrong delivery, I still paint somewhere, finish to fix little things in the electrical .... però.... devo dire che è ... bellissima.

Sarà che è la mia prima cucina , intendo acquistata e non ereditata, ma la trovo proprio bella: un sacco di spazi dove mettere tante cosine, un fornello enorme, un bel forno, e poi... bella.

Devo ammettere che se ci non fosse stata un'occasione incredibile, se non ci fosse stata mia sorella a fornirci a prezzo di produzione le pietre per i rivestimenti, se non ci fossimo arrangiati a fare tutti i lavori... probabilmente non l'avremmo mai cambiata.

Per ora vi posto qualche anteprima, qualche dettaglio, in attesa che sia completata...

And of course I could not just throw me on the stove, as I was tired of cooking in the microwave. I wanted to post, also to thank you for the support and advice, and I did even though the photos, in the haste and confusion, did not turn much.

We come to the plate: the idea to me I was building this morning, when the market I found some great Lamon beans, already wet and ready to cook.

Tonight pasta and beans but then ... oh yes, there is a but, this time the pasta is not to end up in soup, beans, on the contrary, is the pasta to hold the soup.

And since a few days ago I bought pastry rings, why not use them to give shape to this mega paccheri able to contain this dense delight.

The recipe really is not anything special, and overall, thanks to the pressure cooker, really fast (35-40 minutes).

And then a nice big pot of bean proteins which do not involve meat or dairy products for one night.
addition, the bean is also rich in phosphorus, iron, potassium, calcium, and vitamin B complex and then a major source of energy and cell regeneration.
Energy clean though, because its fibers help in the absorption of fat, reducing the level of cholesterol in the blood.

pasta in the evening is not ideal, but is small and can then replace the bread is fine and then ... I take a few pounds or I'll change the title of the blog in La Cucina di Albertino ... but this will tell you again;)


Ingredients for 3 people

• 300 grams of dried beans already wet (at least 12 hours)
• 300 gr potatoes 1 carrot
• 1 / 2 onion 1 stalk of celery
• 1 clove garlic 1 sprig of rosemary, sage leaves, 1 sprig of thyme, 1 bay leaf
• extra virgin olive oil salt pepper little
• 1 tablespoon tomato paste ( optional)
• strips of dried meat or bacon (optional)

• 50 grams of flour 00
• 50 grams of whole wheat flour 1 egg
• a pinch of salt Preparation

Bake the beans in a pressure cooker with the bay leaves in plenty of lightly salted water 5 minutes, calculated from the first whistle .

Meanwhile, peel the potatoes and cut into chunks. Cut into small cubes also carrot, onion and celery and put them to cook sweet with 1 tablespoon olive oil and little water.

Add in the pressure cooker for beans and potatoes 15 minutes calculated from the first whistle .

Chop the herbs and add to sauté with a little pepper and, if you like, even the tomato paste. Add a little water if necessary.

Meanwhile put a little salted water to boil and prepare the dough for the pasta to the egg mix well Sift flour and salt. Knead for 5 minutes and then let it sit in the film.

potatoes and beans are ready, then mash half the mill ed aggiungete il purè al soffritto. Aggiungete anche il brodo di cottura di fagioli e patate. Continuate la cottura per 10 minuti circa, fino a quando il minestrone non sarà bello denso ed omogeneo.

Le restanti patate e fagioli possono essere essere aggiunte subito al minestrone, ma potrebbero sfaldarsi prima di finire la cottura, quindi c'è chi preferisce aggiungerli dopo 5 minuti.

Mentre il minestrone finisce di cuocere, tirate la pasta non troppo finemente in strisce sottili, regolandovi sulla misura del vostro coppapasta e cuocetela nell'acqua salata che avevate messo a bollire, che nel frattempo avrete insaporito con uno o due cucchiai di minestrone.

Scolatela e usatela per rivestire, direttamente nel plate, the inside of the pastry rings, lined with parchment paper soaked, oiled and squeezed. Make two layers and do not worry if you do not remain tightly closed to form a circle, then we think the soup to give it shape. Let rest for a while 'so that the dough will stick well wiping layer upon layer and seals.

By now it should be ready for the soup. If it was not too dense, the composition would be difficult, add a little cornstarch and then stretched in a little water to thicken it a bit '.

Fill the spoon with the rings of dough and then let it rest a while ', maybe the cold (so cold, this soup is good as hot) before you remove the pastry rings.

Decorate with a bit 'of potatoes and beans, the spices used, grana. I added with a few thin threads of dried meat (the couples romanesche) and some parmesan cheese.
I like to draw the richness of the soup once, without overloading, when you add (to add flavor but also fat and substance) of pork rind or crust old and hard cheese during cooking.

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Truffles extra-dark cappuccino ..

Good evening, dear friends,
this evening I took some time for my blog .. I fixed a couple of updated photos and some recipes for potervele in proposing .. This week many will watch the festival of Sanremo I more or less follow the necessary tell you my favorite song is that of fashion and brown emma 'will' .. simply wonderful .. I now feel it more .. and what you liked ?

... I also thought that there 'is better when you're watching TV, beautiful crouched on the couch cuddling with a soft praline? super calorie is simply irresistible but .. well I've just started the diet and then jump ... but I recommend you have it an exception ^ __ ^



Do you remember the donut down? that cappuccino? Well at home has been a while and then what? Lose absolutely no mention, and then transform it ....

THE DARK-CAPPUCCINO TRUFFLES EXTRA
(ingredients not quantified regulator depending on the consistency and taste)

cappuccino cake chopped
nutella taste
chopped hazelnuts taste
Disaronno amaretto qb
cocoa
sugar cane

Pass the cake mixer and reduce it to bits after amalgamating with the Nutella and hazelnuts helping with a little liqueur or milk if you have children .. obtain a consistent so as to form little balls .. let rest a bit in the fridge and after you place in a bowl the brown sugar and cocoa in another .. rotolatele form small balls in the sugar cane and then in cocoa .. place in the refrigerator to firm up a bit to ..
Just before serving, put the tartufini on a serving platter and sprinkle with plenty of cocoa ..

What can I say .. .. I hope you enjoy at home were a hit .. too greedy!
And now I leave you wishing you a good weekend .. next time!
FLOWER KISS!

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I am sorry to announce that about a week the blog will be closed ....

... work in the kitchen:)

Yes, after so long io e mia moglie abbiamo trovato il compromesso che cercavamo e trovato la cucina che potesse mettere d'accordo entrambi.

Quindi, come potete vedere, ho iniziato i lavori, togliendo mattonelle, spaccando muri, mettendo mano all'impianto elettrico (voglio tanta luce e tante prese corrente ;); poi toccherà allo scrostamento, tinteggiatura, stuccatura, fino a quando arriveranno il piastrellista ed il mobiliere...

Insomma una settimana bella intensa in cui, tra l'altro, sarà un tantino difficile cucinare :(

Per oggi me la sono cavata, in pieno cantiere, con una pastasciuttina d'emergenza.

Ci voleva questa pasta con il cavolfiore allo zafferano, legato con pochissima ricotta e poi spolverizzato con bottarga di muggine; l'ideale per ridare un po' di energie a queste vecchie braccia stanche, più abituate a far saltare spaghetti in padella che ad usare mazzetta e scalpello :(

Per ora vi lascio, vi auguro buon fine settimana, ed vi do' appuntamento fra una settimana... nella mia nuova cucina.

Se intanto vi va di ... sentirmi, se non vi basta dovermi sopportare qui sul blog, potete scaricare cliccando qui la mia intervista di giovedì su Radio Radicchio.

Pasta con cavolfiore allo zafferano e bottarga di muggine

Ingredienti
Per 3 persone

• 240 gr di pasta (io ho usato un misto di penne e gnocchetti sardi)
• 1/3 di cavolfiore medio
• 1 bustina di zafferano
• 1 spicchio d'aglio
• 1 cucchiaio di ricotta (meglio se di bufala)
• abbondante pepe
• bottarga di muggine
• sale

Preparazione

Lessate in acqua salata e colorata con 1/2 bustina di zafferano le cimette del cavolfiore per 5-10 minuti, mantenendole un po' croccanti.
Scolatele senza buttare l'acqua di cottura, e passatele in padella aggiungendo un mestolo dell'acqua di cottura e l'aglio tritato finemente.
Mentre la pasta cuoce in acqua salata, continuare a cuocere the cauliflower in the pan, adding a little water to the baking time if necessary. When
miss 2 minutes to cook the pasta, drain and pass it with the cauliflower, adding more water to cook the cauliflower in which you have melted a little 'saffron. The last
add the ricotta and pepper, stirring to mix and jumping around.
If you have not formed a nice thick creamy sauce, add more cooking water.
Serve and sprinkle with plenty of mullet or grated slivers.

Minibike In Clearwater Forsale

Flatland vs Spaceland ... differences in the pot

I wanted to post something that spoke of D ifferenze , the theme of the episode of Parallel broadcast today at 19:00 via web on Radio Radicchio, where I'll be very funny host of Eleonora and Giulia.

A theme that I think fits perfectly with the kitchen, or at least my kitchen: I love it to play on differences in color, flavor, intensity, texture, temperature, cooking ...
Playing with all these elements is not only fun to cook (and I really enjoy it) but it makes it more enjoyable and exciting to eat what is proposed.

I have also written in ' last post as I think it's important to enjoy what you eat, and all these differences, the presence / absence, or increasing contrasts of flavor

is why the act of thinking differently even an ordinary vegetable soup, transforms it into something meaningful and with a value different. Offer it becomes an opportunity to talk about what led us to present it well, adding that aspect friendly knows that both characterize the Mediterranean diet.


This time I thought of starting a recipe from what I have in the fridge, or a food that inspires me or that I am in some stores, or a smell, a smell, a taste ... but a memory, that of a book that I loved it.
comes to mind because I do not, pedaling to the office, the thoughts have flown to this book, but the fact is that the story and the characters gave me no respite for the whole day I had to tell ... in the pot;)

The book in question is Flatland, written in 1884 by Edwin A. Abbott. A fantastic story, beautifully, that starting from the description of a world impossible, absurd, with 2 dimensions, populated by beings plans (triangles, squares, pentagons, ...), get to show our inability to accept a different point of view from ours.


In the book, the character narrator, a square, after having vainly tried to explain to the inhabitants of LineLandia (a linear world to a single dimension) the existence of the second dimension , discovers that there is a world completely different from his, the world of Spaceland, a world with a third dimension .

In the book the protagonist tries in vain to make known the existence of higher worlds to his fellow citizens, and will have more luck trying to imagine the vision of a world in 4 or 5 sizes alla Sfera.

Alla fine verrà preso per pazzo, eretico perfino ed imprigionato a vita. Un destino d'incomprensione che toccò anche ad Abbott.
Sarà solo con l'enuciazione della teoria della relatività che si parlerà di dimensioni superiori alla terza e che il libro di Abbott verrà riscoperto.

Nessuna ricetta, come dicevo. Infatti per questo piatto mi sono limitato a trasformare la classica zuppa di verdure in un piatto dove tutte le verdure sono tagliate a fettine o rondelle o filetti, proprio come i personaggi di FlatLandia.

Ed a spezzare, ad irrompere in questo mondo piatto, e bidimensionale, a poached egg, the Sphere.
Well not really a sphere, but that was my first attempt at a poached egg, I felt so much Julie Powell when he tried to do in his Julie & Julia: I ran away from all the parties and not wanted to learn to shut up himself.

the end was more like a flower to a sphere, also because of the intense color from the saffron that won I thought I would melt in the cooking water.

But the difference between the two worlds we see the same, or not??! ;)

Can Prolapsed Uterus Go Back Up

kamut spaghetti with cheese cave and cream of kale Thursday

" we are in danger of losing it, We must act now ... "
looked like the emergency room of ER, but it was my cooking ... but the cabbage I had on hand was saved. After being forgotten for more than a week in the pantry on the terrace, would be a shame to lose those two beautiful heads, even as they may be the last of the season.

too ripe and soft to use them in soups or the like, I made a concentrated cream with which I got two beautiful plates. This is the first, fast and simple but very special foods enriched with .

start with the pasta I had seen the Monograno Felicetti first year scorso in un contest che girava e poi in un fornaio. M'aveva subito incuriosito, e non poteva essere diversamente con il suo packaging così elegante ed essenziale lascia intendere che quel che conta è all'interno non all'esterno.

Ed in effetti non mente: questa volta ho ho trovato solo la versione al kamut che, oltre ad una cottura perfetta, per quanto io l'abbia stressato non poco, ha un sapore davvero ricco e corposo.

Spaghetto ricco, cavolo gustoso.... ci voleva proprio un formaggio speciale, come il Formaggio di Grotta delle Latterie Vicentine.

Si tratta di un formaggio fantastico, gustosissimo, dal sapore pieno, intenso, leggermente piccante. Me ne aveva parlato l'amico Domenico della Coldiretti e devo ammettere che è davvero fantastico.

Il formaggio, dopo una prima stagionatura di circa 60 gg, viene posto per almeno 5 mesi nelle Grotte del Castello a Schio. Si tratta di un rifugio scavato sotto il Castello  di Schio durante la seconda guerra mondiale.

Avevo pensato inizialmente ad una fonduta, ma temevo che il suo sapore intenso coprisse gli altri, quindi ho optato per una sgranatura del formaggio: bellissimo sentire lo spaghetto avvolto dal cavolo ed ogni tanto incontrare il pezzetto di formaggio che riempie di sapore il fondo del palato...

properties of cabbage I have spoken in several posts, but I never talked about the cheese.
is often banished from the table who wants to lose weight for its fat content, and sometimes with it other dairy products.

I am not a specialist, I'm just a blogger, then I start from the beginning: I do not like to think of a diet as a cure but as a lifestyle choice.
I therefore find it impossible to imagine the punishment and inflict hardship every day ... would be suffering and try to secure the overdriven mode as soon as possible (which are usually all the people on a diet ).

When preparing a dish or create a recipe, I think using best to feed healthy foods, in season, balanced and unbalanced. But I also think
enjoy what I eat, that meets with his presentation, combinations and contrasts, the curiosity it generates, in addition to the flavors, and I think that the articles since last autumn, can testify.

That said, if, in addition to milk daily, is recommended to eat 2 times a week on cheese, with portions of 100 grams to 50 grams of cheese or cheese for the season .... because negarmelo?? Indeed
me taste his own, and as 50-100 gr are few, just try one more good there!



Before closing, I invite you to tune web Radio Radicchio , Thursday 10 at 19:00, when I am very funny host of Eleonora and Giulia, conducting parallel transmission .

kamut spaghetti with cheese cave and cream of kale

Ingredients
For two people

• 160 grams of spagetti kamut (I used the Monograno Felicetti )
• 1 clump of cabbage
• 80 grams (approximately) of cheese cave (I used the Dairies Vicenza) or semi-hard cheese, delicious
• extra virgin olive oil salt and pepper
• bresaola (optional )

Preparation Wash the cabbage and ribs removed the core and keeping only the leaves. Bake steam until they are nice to keep (in a pressure cooker about 15-20 minutes).

chop coarsely and shake it by adding a little cooking water or warm water and extra virgin olive oil. The end result will be a rather thick cream.

Bake the dough for 3-4 minutes in boiling salted water, then pass it in a pan with a little olive oil and salted boiling water to almost cover it.
Continue cooking, adding, if necessary, hot water (not cold or stop the cooking pasta).

half cooked (after about 3 minutes), add the cream of kale and finish cooking, taking care to get to the end with a thick cream with salt and wet but in the end.

Serve and sprinkle with shredded cheese cave with a knife and pepper.