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If I say rhubarb ... you think bitter??

last post I told you that you have found a fruit that is a paradise, but still I did not say what caught me while glisfrecciavo in front of a bike, so much to me and nail back.
These colorful ribbed ruby \u200b\u200bred you see in the opening post: the beautiful and fresh rhubarb!!
I had never seen before except in photos, and I had not found in any grocery store or supermarket.

I could not let me escape, and the funniest thing was when the shopkeeper told me that I was the first to have understood what it was, and then ask me how I would have prepared.
My thoughts were not clear yet, but I seemed to remember that the British would use it and then I thought, after a tour of the blog, for a quick peek at Jamie's books.

What I did not expect was his taste : I thought of something very bitter, but on the contrary it is very sour. The bitter fact is when the coasts are not so red. If we mix
with sugar, the sour taste gives way to a fresh and very special.

The first preparation is baked with this Rabari port version in the oven, to prepare which I was inspired by a preparazioneche Jamie Oliver (in the book Cook with Jamie ) used to go with a cream .

not convince me that he had made use of orange juice, and so I decided to try a version using little more aromatic port instead of orange.

A very special taste very good but I assure you: To give you an idea, I will tell you that after the first cup I had another one since rifarne my wife, that seemed to taste just a pinch, he ended up eating everything I had prepared;)

And is it not so brilliant color with this beautiful ?!?!?! The ideal way to start the day cheerfully. And as you say "Who good start is half the ", this morning I wanted to exaggerate.

is then ready for my hot beautiful treasure of soft Pandolce oil accompanied by a simple but irresistible rhubarb jam.

For pandolce, unable to find where I put the book Simili sisters, I tried a bit 'around and starting from the recipe for Anise & Cinnamon, I replaced the butter with the oil.
This replacement, however, detract from the taste, so I fixed that by increasing the sugar.

good but improvable: next time, so I'll try to replace the egg yolks with 2-3 crushed firm and, if in fact the choice of oil instead of butter makes the dough more 'heavy ' ( as a mixture, not calories or digestibility) and less tasty, use only egg yolks can regain taste and softness, especially when the yolks are firm.
I also use icing sugar instead of the caster, so that l'impasto ancora più friabile... insomma i classici accorgimenti che si usano con le frolle.

Se nel frattempo avete già provato questi esperimenti, mi piacerebbe conoscere i vostri risultati.

Quanto al rabarbaro, inutile dire che ne ho altro da consumare, ma di questo vi parlerò nei prossimi post.

Invece in questo vi dirò che, per quanto buono, va usato con moderazione: oltre a stimolare la produzione di succhi gastrici e biliari (e favorire quindi la digestione), l'alta concentrazione di tannini ha effetti regolatori dell'intestino ma, con assunzioni eccessive o prolungate, può manifestare effetti lassativi.
Quindi mangiarne un po' al giorno ma senza esagerare :)

Yogurt with Rabari baked with port

Ingredients Serves 2

• 2 cups plain yogurt (fat)
• 100 grams of rhubarb, it's cool red
• 50 g brown sugar
• lemon and orange zest
• 1 / 2 apple (optional)
• Porto little extra virgin olive oil red
• agar-agar (optional)

Preparation Preheat oven to 200 ° C. Meanwhile, cut the rhubarb into pieces of 2-3 cm and place in a small baking dish greased with a little olive oil. Pour the rhubarb
sugar and sprinkle with Porto, cover with foil and bake for 20 minutes.
I remove from the oven rhubarb should be tender and beautiful must have issued a nice red sauce.
Allow to cool and used to flavor yogurt.
If you want you can thicken by adding agar-agar dissolved in water while still hot.
Even yogurt can be hardened by dissolving agar-agar in a little hot milk.

Pandolce oil with rhubarb jam

• Ingredients 500 g rhubarb 500 g sugar
• 1 lemon 2 teaspoons agar-agar

• 350 gr of white flour (a mix of flour and flour 00 Manitoba)
• 90 g sugar 75 g water 75 g
• milk 1 egg 1 teaspoon honey
• 30-40 gr oil (about 1 / 2 cup) light olive oil or seed
• 8 gr yeast 1
• chiucchiaino
• salt zest of lemon and orange
• granulated sugar Preparation

The night before, cut the rhubarb into small pieces and mix with sugar.
The next day put it on fire with his rhubarb sauce, adding lemon juice and grated rind his. Just reach
boils down to simmer and cook just doing for 30-40 minutes, stirring from time to time to facilitate the pulping vegetables. Turn off and adds
and also agar-agar, mixing well. Potted in sterilized jars with boiling water 10-15 minutes in boiling water and make sure to cool to go in a vacuum.

For the sweet bread, made a lievitino with 75 grams of flour, 75 grams of warm milk, yeast and honey, and let stand in warm place for 40 minutes.
lievitino After this time add to the egg (set aside a little egg yolk), the zest and oil started to work gradually and alternately adding flour, sugar and water. Knead at least 15 minutes, then Cover and let rise for 40 minutes. After this time the
panettini formed, dividing the dough into 8 parts. To form the dough balls, stir the edges of the dough on the bottom, several times and sealed on all sides. In this way the surface of the ball is pretty tight.
Put them to rest another 40 minutes in a pan, well covered so it does not dry out. After this time turn on the oven, and the remake still folds panettini, then cover them.
When the oven is hot, brush the surface with the egg mixed with a little milk and spread on the grain surface.
Bake at 180-200 ° C until they are golden on beautiful and well cooked inside. Let cool completely before consumption.

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Fork Cason - Ovens - 2224mt 2649mt

31/01/2011

The idea was to go last minute to do something in the area of \u200b\u200bPecola Forcella and we knew that the area offered several opportunities. .. so we decided this morning to this beautiful range of Cason (which seems difficult to look at but far easier to do it) Let's start
Daniel and I taking the easy road that leads to the ref. Giaf and half an hour later we are already in sight of our goal.

Cason view from the fork road to the ref Giaf

At one point we leave the road and take the gentle slope that leads to the Forcella of Pecola and after about 200 meters in altitude we deviate on the right, to hold a diagonally upward with the Cason Forcella always in plain sight. We note that our journey will be graced by 30cm of powder snow and, with some surprise, we wonder where to come ... s useless matter there ... Do not look a gift horse in the mouth.
Fortunately the route is the path that reduces the effort, but at the same time, we see that there are several areas of virgin ... we can not hiedere more. Once you get to a fork
mild temperatures and almost no wind.
remounted the board starts to fall for the ascent route with beautiful beautiful snow on cuve.

now looking without a trace of snow


Daniel, take the duct untouched.


below ... even dust

climb gradient = gradient descent = 1270mt

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How sweet to me this .... bitter pill

My wife's an angel, and favors me in my "new " way to bring the menu, with a lot more vegetables and fruits, less fat, control carbohydrate. .. Etc ., it was even adapted to eat fish (which before would not even enter into the house).
But one thing that just will not even see, are the vegetables that she calls love.

I can not listen to it, but last night my baby did not eat at home so I am allowed in a single plate with all that you can not prepare.

And I could not choose a better day, as yesterday I scoperto un nuovo fruttivendolo che è... che è.... un paradiso !!!!
Propone infatti le verdure che di solito non trovo da nessun'altra parte: indivia, cavolo di Bassano, agretti, carciofini mignon, cavolo nero, e.... una cosa di cui vi parlerò in un altro post, anzi in diversi post.... preparatevi :)

Per fortuna ero in bici e potevo portare poche cose, quindi ho preso subito l'indivia: bella bianca e croccante, pareva appena colta, irresistibile insomma, anche perchè quest'anno fatico a trovarla nei miei soliti banchetti, e quindi non potevo farmela scappare.

Con un'indivia ho fatto due barchette passate in forno semplicemente con un po' di nocciole tritate (dolce on bitter) and toward the end of cooking, a slice of buffalo mozzarella.
often you use the cheese with the sweetness that can balance the bitter or spicy dell'indivia, but I ... I really wanted to hear the bitter gredevole. Of course, the buffalo mozzarella is not skinny, but I have used a little short, and now that I've found where it buys the products of 'Old State Property , daily fresh ... impossible to resist;)

And just for eat bitterness, I also finished turnip greens (which I just could not fit in anywhere) to create a bed sweet / sour on which to lay the two boats. The sweet
in this case is given by the cabbage and apple knows that balance la cima pur senza cancellare quel retrogusto amabilmente dolce.

La rapa mi serviva per un tocco di colore in più e poi era lì in frigo che mi guardava e... e poi adesso che l'ho scoperta, mi piace davvero troppo :)

Una piccola nota sull'indivia: è un toccasana per l'intestino che riesce a rimettere in moto grazie alle sue fibre delicate ma molto attive. La presenza del potassio stimola inoltre la digestione e le funzioni epatiche. Anche il cavolo cappuccio è dotato di potassio ma anche di vitamine del gruppo B, calcio e fosforo, quindi ottimo per ridare energia e rinvigorire l'apparato muscolare.

Barchette d'indivia, nocciole on buffalo stew and turnip greens, turnips, red cabbage and spicy ingredients

For a person

• a beautiful white endive
• a handful of nuts (and a few walnut), coarsely chopped 2 slices of
• mozzarella (buffalo if you have one) or other soft cheese (Brie, Fontal, ...) or sweet / spicy (gorgonzola, ...)
• salt and pepper extra virgin olive oil

• some of inflorescence turnip top
• 1 / 4 cabbage
• 1 / 4 of apple
• 1 / 2 red beets
• 1 / 2 red pepper
extra virgin olive oil salt
• 1 / 2 clove garlic
• 1 clove (optional) Preparation

Halve the endive and place it in an oiled ovenproof dish on which you paid a bit 'of water. Cover with the chopped hazelnuts and walnuts, coating the pan with aluminum foil and bake in oven at 180 ° C for 15 minutes. Meanwhile, short jump

cabbage thinly sliced \u200b\u200band cut into small florets them with tufts of apple cubes in a little extra virgin olive oil flavored with garlic that you have.
After some minutes add the pepper, moisten with water and cook covered over medium heat, adding water if too dry, for about 10 minutes (the vegetables should be well-stuffed). Put to boil
also made beetroot into cubes in a little salted water.

Remove the aluminum foil from dell'indivia bowl, put the cheese on boats and spend a few minutes to grill.

Serve forming a bed with stewed vegetables (which you have added to the drained turnip), on which lay the small boats of endive.

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bream in salt with aromatic salad rolls sword

I often think that a dish, imagine then that it will be less important. In this case it was a bit 'of days I wanted to do something with those cereals forgotten on the shelf by my wife.
The problem is that you soak them, and these things (like when I need to thaw), I just do not have memory and I always forget to do it for long:)

But this time, soaked in the morning, still had to think a recipe with which accompanies them, as would were served at dinner, should not become the main part of the meal, at least until you have already eaten enough carbohydrates with pasta of the south, so the idea of \u200b\u200busing them in salads convince me more.

For the main course, as the meat I had eaten the night before .... fish!! After a first supermarket where the fish had put me sad sad sad and with little hope I went to the second where instead of waiting for me Oratino beautiful, fresh and lively.

For baking I decided that I like so much salt, and then I try to mix the egg with salt, as proposed by Jamie Oliver: in fact the egg with the salt crust was formed very rapidly and has also become more compact, trapping well the aroma of fish that are well mixed with the smells and perfumes added.

and cereals?!?! I had no idea a couple of vegetables to accompany, but the final idea came to me turning lanes at the supermarket, I found the celery root that I had ever tasted. I sensed be smelling the aroma so intense ... the rest came by itself.

really good, although seems picture Tristin, I assure you that the pesto of basil, the flavors of fennel, leek and celery root, the presence of pungent ginger make this a very fun and cool contour .

Here comes the celery root in small quantities, but food is really excellent, with very few calories and rich in selenium (antioxidant), potassium (good for restoring energy) and fiber, is a potent diuretic and Cleansing, also useful to combat cholesterol. Vitamin B3, which contains the other hand is useful for the skin and nervous system.

Ingredients
Per due persone

• 2 piccole orate
• odori misti (alloro, timo, origano, salvia, rosmarino, ginepro, ...)
• la buccia di 1/2 limone e di 1/2 arancio
• 1 spicchio d'aglio
• 1 ciuffo di prezzemolo
• 4 fette di limone
• 1 uovo
• 1,5 - 2 kg di sale grosso

• 3 pugni di cereali (io ho usato orzo perlato e segale integrale, potete sostiuibili o integrabili con altri cereali come farro, grano, ... possibilmente integrali)
• 1/3 di sedano rapa
• 1/2 finocchio
• 1 porro
• zenzero fresco
• pesto al basilico (o basilico tritato sott'olio)
• olio evo
• sale e pepe
• zeste di limone ed arancio
• succo di limone o arancio (facoltativo)

Preparazione

La mattina mettete a bagno i cereali. La sera sciaquateli e metteteli a cuocere in acqua bollente e salata per 30-40 minuti.

Intanto accendete il forno a 200°C. Eviscerate e lavare le orate senza squamarle (o fatelo fare dal pescivendolo). Farcitene l'interno con fettine di limone, d'aglio e foglie di prezzemolo.

Preparate il sale mescolando gli odori, la buccia d'arancia e limone a pezzettoni, l'uovo intero. Amalgamate bene il tutto e versate parte del composto sul bottom of a baking sheet.
Arrange the fish on the salt and cover them completely, with exception of one eye, with the remaining salt and bake.

Clean the celeriac and cut into cubes. Do the same with the fennel and put all the leeks whole, to be steamed. Do not overcook, keep the vegetables a bit '... crunchy (in a pressure cooker for 2-3 minutes when it starts to whistle).

In the meantime check out the fish to determine if they are well cooked (it only takes about 15 minutes) look at the eye, and remove from the oven when it becomes white.
Remove salt and filleted.

In the meantime, we hope, should also be prepared cereals. My, time since different cooking, they had different consistencies, but this was even more pleasant and distinct.
Mix cereals with steamed vegetables (first cut the leek into rounds), and seasoned with a teaspoon of basil pesto diluted with 1 or 2 tablespoons of olive oil, a pinch of salt and a bit of a teaspoon of ginger grated fresh.

Serve all and then distributed sull'insalata the zest of orange and lemon (juice and if you want just one or the other), and seasoned the fish with olive oil and light pepper.

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cereal with prunes and bacon, double

I did before to entitle this post Triumph of the sword, but it seemed a tad excessive. Or the evening of the first times seen the flavors I've tried for the first time:)

start with the fish: it happened that on Saturday I took the down to eat swordfish, I tried to imagine all ways in which I could bring out the flavor and put it in the pot in the foreground.

Actually, I had never eaten this fish, so I did not know he had that taste, much less how to enhance it, but I guessed from the description of his friend Vincent who was delicate.

A first time but images side by side with another flavor that I did not know. Friday I had decided to take it, after some tempo che le guardavo dal fruttivendolo, delle rape rosse.
Non avevo idea se mi piacessero, ma volevo provarle a tutti i costi, e non so perchè, me le vedevo bene con il pesce.... mah...

Per lo spada, visto che l'immaginavo delicato, ho pensato di esaltarne il sapore abbracciandolo con un filo di speck. Il sapore salato ed affumicato di quest'ultimo ha fatto davvero la sua parte, ma per non rischiare che dominasse tutta la scena, ho bilanciato la sua sapidità con la dolcezza della prugna, che ho messo all'interno dei rotolini.

La combinazione pesce-speck è davvero buona, ma bisogna non esagerare con lo speck. Io ho messo solo mezza fettina, ma la prossima volta metterò un filo ricavato da mezza fetta: una volta in bocca, deve essere il pesce ad avere l'ultima parola.

Anzi, giusto per esagerare, alla fine ho pure spruzzato un paio di gocce di succo di limone sopra al rotolino, giusto per rinforzare la salinità del pesce.

Ora gli spiedini da soli nel piatto mi parevano un po' spogli, ma la doppia insalata ha fatto davvero da trono a questo re del mare.
Sotto le rape condite con prezzemolo e mandarino, sopra le spinacine ed i raddicchietti, giusto olio ed un goccio di limone.

Ho fatto un po' di assaggi con queste misteriose (per me sconosciute) rape rosse, e con il mandarino si sposano benissimo. Un po' meno bene però Mandarin goes with bacon. The dissonance
not bother if it is a little speck, but I found more harmonized the second dish that I prepared where the turnip seasoned with parsley, garlic and oil.

Del gateau, another dish that I wanted to try some time, partly because I had heard sire that you can improvise with what you have, I will speak again.

A note on the greens it is a vegetable with a few nutrients (discrete presence of vitamin C), but it is very rich in water and fiber (cellulose), then without weighing satisfied and helps control the bowel.

The sword, while a fish fat on average (about 4% against 0.3% cod), has almost entirely fatty acids (omega 3) therefore does not raise cholesterol.
is also rich in vitamin B12 (essential for the functioning of red blood cells), phosphorus (energy production, proper brain function and bone building) and selenium (antioxidant and anti-carcinogenic), and then really be enjoyed from time to time


Ingredients
For two people

• 6 fillets of swordfish, sliced \u200b\u200bthin, about 250 gr
• 2 slices of bacon defatted
• 2 prunes
• dill salt and pepper (optional)

• 1 beetroot (I used those already peeled non trovando quelle fresche)
• 1 mandarino (o 1 spicchio d'aglio)
• 1 ciuffo di prezzemolo
• olio evo (extra vergine d'oliva)
• sale

• 2 manciate di spinacine fresche
• 1 manciata di raddicchietto
• olio evo
• sale e pepe

Preparazione
Mettete a cuocere al vapore la rapa tagliata a metà, e lavate le insalatine.
Formate gli involtini mettendo al centro del filettino di spada leggermente salato (facoltativamente aromatizzato con aneto) 1/3 di prugna secca disossata, arrotolando il pesce su se stesso.
Avvolgete sul rotolino 1/4 di fettina di speck (senza grasso) e legate il tutto con of kitchen twine.
Finely slice the turnip cooked (10-15 minutes in a pressure cooker), on a plate to form a first layer of slices do not overlap.
sprinkle with parsley and mandarin orange slices (or garlic), salt and season with olive oil and tangerine juice.
Continue with other layers to complete the turnip.
Bake the rolls on the hot plate or in oven on a baking pan covered with parchment paper soaked, drained and lightly oiled. I've used both the oven, but I think that brings out the flavor of grilled fish, thus avoiding the dough too much with that of bacon.

Serve by placing the slices on the bottom of rape, following a handful of salad (Seasoned with olive oil, salt, pepper and a few drops of lemon juice), and lastly the rolls.

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top Averau (+ top Nuvolau)

23/01/2011
(... goes to the memory of that summer of 2005 when the Averau, causing an unpleasant uncertainty that girl who became my wife, I drove from its south wall, along the exposed across the street ... Illing)

all starts with a text message: "The snow is beautiful x wasting a great trip. I thought it would be tomorrow X original test l'Averau da nord"
segue telefonata:" ciao, ma come ti è venuta l'idea di salire l'Averau???"

Fatto sta che da un idea dell'anno scorso dell'amico Michele, oggi io e Bruno ci troviamo per provare questa bella gita... vicino alle folle di pistaioli, che manco si accorgono di cosa accade centinaia di mt sopra le loro teste.
Dalla f.lla Averau puntiamo verso NW e superata una prima dorsale notiamo sopra di noi i cavi della ferrata che caratterizzano la via normale all'Averau.



sosta per calzare i ramponi... appena dietro, il Nuvolau

In prossimità di questi mettiamo i ramponi e la piccozza e cominciamo to rise.
Soon we agree that we use the cables of the railway would further complicate their lives and decide to take a lateral groove, with some difficulty, brings us to the plateau ... clearly visible from the Tofane.

the groove edge (the background track)

gully opens out from the beautiful view of the plateau and on the top dell'Averau

also derive from the great basin that offers snow of all types and which oblige us to carefully evaluated.
A handful of zig-zag and we reach the ridge which soon will take us to the summit cross.

the last tratto di cresta... terrazza con vista

I panorami che si aprono ci sono ben noti, ma visti da questa prospettiva sono ancor più suggestivi.
Ora non ci resta che scendere per la via di salita con le orecchie ben dritte torvando una neve prevalentemente infame ma con qualche tratto di polvere.

...si inizia




tratti di discesa (3^foto: Antelao sullo sfondo; 4^foto: 5torri sullo sfondo)

accidenti, pure la polvere: andava immortalata per forza!

watching the clock and decide to do even the Nuvolau to watch 'our' Averau from another perspective.

the Nuvolau dall'Averau seen ..... and Averau seen from Nuvolau

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Pasta Salad roasted cauliflower with aromatic and crumble the cheese

When I gave the latest book by Jamie Oliver (Jamie's 30 minute meals ) ... I started leafing through it now because m'incuriosiva too. I find it particularly funny and the idea and the challenge of cooking the dishes but the menu is not complete in 30 minutes, maybe even without a budget and be wizards in the kitchen.

I have not tried to time a menu, and the feasibility of the network you already spend the controversy (here it also speaks of the blog Alessandra Tourist menu). Meanwhile, a recipe I tried it once, I even turned upside down now;)

I had a cauliflower in the fridge, but the proposal of the paste that appears on the front pages, with cauliflower gratin seemed a bit obvious, even the addition of the inevitable grilled bacon, a good English, was not enough to arouse my interest, I do not even convince his own.

And ever I follow a recipe to the letter ... ;)
So away with the variants. Cauliflower, for example: I wanted a little 'less strong and aromatic, with turmeric and coriander not only the flavor intensity was controlled, but also took a nice yellow color.

And then crumble with creme fraiche ... too much fat and too ... mash. Here then is a side of garlic and sage that emphasizes the aroma, the big question permanent taste in your mouth.

Away with the bacon, other fats that weigh down the pot.

Needless to say, this pasta has just fired filled the house with a delicious scent in the pot and really gave a lot of satisfaction, fragrant, spicy and crunchy soft ... what it takes, in spite of foggy days and cool;)

And then a good healthy dish as well. Important the presence of the cabbage (which I have already spoken) that is combined with garlic and turmeric to enhance its effect on fluidity of blood (antihypertensive) and reducing cholesterol. Also
antiffiammatorio turmeric is a powerful, antioxidant, anticoagulant, antidiabetogena, powerful liver protector, can protect nerve cells and aging, according to several studies to inhibit the growth of several types of cancer cells.
only problem ... irreversibly stain any fabric from the following: eye to the tablecloth and shirt:)


Ingredients
For 3 people

• 240 grams of penne or penne half of good quality, that keep cooking (I love the Garofalo, and what do you use?)
• 1 / 2 cauliflower, beautiful white and compact
• 1 / 3 tsp turmeric
• 1 / 3 tsp coriander seeds powder
• salt and pepper extra virgin olive oil (extra virgin olive oil)

• 3 slices of sandwich loaf
• a generous handful of grated Parmesan cheese
• 1 piece of medium-aged (50-100 g)
• 3 / 4 sage leaves, chopped 1 clove garlic
• chopped 1 / 2 red pepper (optional) extra virgin olive oil

Preparation
Switch the oven to 200 ° C and put to boil two pots of water and salt. In one of the two, the one where they cook the cauliflower, put turmeric and coriander.
Meanwhile, the water reaches a boil, cut the tops of the cauliflower into sprigs not too large (do not throw the core, with it they do ... maybe some soup with cabbage, carrots, potatoes, fennel and Jerusalem artichoke .. . Fantastic).
Try flavored water, and check that the flavor is intense but not annoying. Turmeric can be very strong, so if you need to throw away the water and refilled.
When the two pots boiling, pour in the spiced cauliflower and pasta in the other. Meanwhile, prepare the crumble
versando nel robot il pan carrè senza crosta spezzettato, il formaggio grana ed il formaggio stagionato tagliati a pezzettini, le foglie di salvia e l'aglio e se lo gradite il peperoncino a pezzettini.
Iniziate frullando a secco e poi aggiungete poco olio alla volta fino a raggiungere la consistenza di un crumble, con delle belle briciolone compatte.
Quando la pasta sarà cotta scolatela, e passatela in una padella con 2 cucchiai d'olio, il cavolfiore e fate saltare a fuoco vivace per un paio di minuti.
Aggiungete poca acqua calda (un mestolo) e continuate a saltare fino a quando il cavolfiore inizierà a disfarsi.
A questo punto aggiungete anche uno o due pugni del crumble in modo che con l'acqua presente formi un densa crema Léger all that.
Pour into a baking dish, mix with 1 / 3 of the crumble, then cover with remaining crumble.
bake, maybe only with the grill on, to form a fragrant and delicious (thanks to garlic and sage) crust and serve immediately.

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Cod "tasty" with a salad of oranges, parsley and balsamic vinegar with ginger and leeks

This recipe I thought of last night, while preparing the double plate of cod, and last night.

E 'success, as usual, that while the chopped parsley I did steal from her perfume. Quest'aroma I love, and so I held a sprig on the work surface in the kitchen and every time we passed it around I took a leaf, break it and I got perfumed hands.

will say that just are not quite plumb ? Wait to hear the rest:) Yes, because every time
riodoravo parsley, I imagined what could be good with the garlic, but also with ginger should not be bad, and if the ginger is well with the orange, why not also the parsley, and ...

There boredom than with my flights of fancy but I assure you that after this training I will not think anymore that cod is a fish hospital or sickly.
With the presence of parsley, ginger and orange aroma and an acquired taste ... incredible. Even cooking, low fat and no fried foods, has secured a plate light and digestible.

For a dish so spicy, we needed something special to accompany him, and the salad I really .... painted with buds : I started with the flavors I had in mind, adding one at a time on the tongue too much fun:)

I started chewing a leaf of parsley and a small piece of orange: good, strange but good at the mix plant and dell'agrodolce aroma.
Then I tried again adding to the garlic and parsley orange: very good, with the strong aroma of garlic, raw emphasizes the freshness of orange and the plant of the parsley.

And then the last reckless approach: the balsamic vinegar. I state that I can not stand the vinegar, but I was there in plain sight, since last year un'ampollina Natalia gave me (the blog Cooking time), during his cooking workshop for children in the event of submission of Comet clumsy. And even if
alone is something good beyond description (thank you thank Natalia), in the salad with orange, parsley and garlic was something ... fantastic!

really a dish that filled me of joy and energy ... a bit 'too soon since I have to go to sleep, but that satisfaction.

Now it only remains to figure out how to get me some more 'of this nectar burnished;)

A note about garlic, I know that the idea of \u200b\u200bconsuming it at times terrifying for its " side effects." But one must admit that is a real food medicine that can streamline the blood and lowers blood pressure, also helps eliminate cholesterol, also backed action by olive oil in the pot. So every now and then ... you can do;)

With these recipes, I participate in the contest Citrus proposed by Cynthia's blog "The cookbook Cynthia "

Cod with parsley, orange and ginger

• Ingredients 1 fillet of cod to be 150 gr
• 1 / 2 tablespoon grated fresh ginger
• the zest of 1 / 2 orange 1 bunch of parsley
• 1 tablespoon extra virgin olive oil (evo)
• 1 / 2 small potato baked
• salt, preferably flavored with orange

Preparation

Put the fillet to cook on one side in a pan on low heat for 4-5 minutes.

Meanwhile, cut peel, colored part only (zest) of orange and tritartea with parsley. Peel a small piece of ginger and grattuggiatelo. Mix with 1 tablespoon of olive oil.

Peel and finely slice the potato.

After 5 minutes, when the fish begin to release its juices, raw salatene the surface, turn it and sprinkle with the chopped and put the potatoes, sprinkle with more salt.

Continue cooking for another 5 minutes in covered pan by lifting the flame. If necessary, continue for 1 minute in a pan and heat for discovery dry the gravy.

orange salad with parsley, garlic, orange and ginger with balsamic vinegar

• Ingredients 1 / 2 orange peeled bleed
• 2 sprigs parsley 1 small piece of garlic
• good quality balsamic vinegar

Preparation

bleed Peel the orange (no skin, no cuticle), chopped parsley and garlic and add to oranges. Mix well, then pour in a little Serve balsamic vinegar: do not overdo it, tastes should not vanish but rather exalts one another.

Soccer Players Showers

Sasso di Sesto 2539mt

15-01-11

The plans for this we were more ambitious but comes dall'ARPAV almost out of spite, a war report that indicates a 0 ° to 3000mt and 20cm of new snow on Tuesday ....... we'll start to -4 ° to 1500m and snow at the top of 0in.
given the circumstances we orient ourselves to a program of 'second best' but in this case got, thanks to the perfectly calm day, amazing views. Let's start

I, Mark, Macs, Antonio and Nicoletta Fischleinvalley from the parking lot and reached ref. Valley Fund, we deviate to the right to the valley to the NW Sassovecchio with two lakes in ref Locatelli and then continue to the Sasso di Sesto which is almost near the beautiful Torre Toblin.

while climbing a look at TreCime peeking

From the top we'll showcase the Three Peaks

.... contemplation or study?

Paterno and spectacular ... and they do resurface memories of the various summer trips.

View from the top

E ' hours to get down.

descent from the summit

research, steep crust

seen snow so far not exceptional triggered in us the desire of matter better and so we decide to hold down the right orographic, almost along the northern slopes of Paterno, to finally find a nice slope uncut, but that requires cautious assessment.

white sheet to be drawn, all for us

... where you can finally run

drop = drop down = climb 1100mt

01/06/2011