Gay Stripp Clubs In Nj

When the simple things crazy ...

Subtitle:

"The bread and omelette .... not beat '

What can I say ... I am made like this: sometimes the simplest things are the ones that make me more crazy, if we are poor food and recycling, such as potatoes, eggs and stems of the artichokes advanced ...

You also do not believe me, but I assure you that when last night, while watching this frittatona grow in the oven, the crust over and form ... I also swelled the heart)

And the connection with the film Basilicata Coast to Coast , e con la canzone " il pane e frittata di mia madre non si batte ", è stato immediato.

Quando poi ho dato il primo morso alla frittata... uuuhhhmmmm.....  dovevo fare anch'io il pane e frittata . Ma non potevo usare un pane qualunque: doveva essere un pane bello morbido, con una crosticina delicata ma croccante, tipo le ciabattine, non gli zoccoli che fanno da noi, le ciabattine tipo polesana...

Vi siete già immaginati com'è finita? Stanotte ho panificato; avete capito bene, stanotte. Direte che sono matto, ma non mi pesa svegliarmi alle 2.30 (già lo faccio ogni notte) per tagliare l'impasto e formare the loaves, and even get up again at 5 am to bake the whole, if we imagine the result ...

And so as I saw the bread rise and browning in the oven, and the scent to look even the most hidden corners of the house, of course I looked BCtC imagining what would have been nice " sponzoso " (which means you do not know, look Basilicata Coast to Coast).

And to you who have been so patient to read 'I'm papyrus, I dedicate the beautiful song that inspired it, although my advice and watch this hilarious movie on the road everything Italian.




bread and fried my mother
does not fight,
because it is not that takes two slices of bread and to make an omelette
bread and omelette which my mother.

If the bread and omelette that my mother is my mother's levi,
; is a sandwich with an omelette
generic, simple, banal, ordinary.


If the bread and omelette which my mother off your sandwich with an omelette. remains
my mother.


That can always do with another
; that maybe she was better,
       o peggio.


       Lì uno può sempre fare dei paragoni
       oltre al gusto del pane con la frittata c'hai il gusto della sorpresa
       dell'imprevisto, che è il sale della vita
       and even the bread and omelette


bread and omelette without my mother is an orphan,
; is a sandwich with no back ground, without memory, without culture
; is a sandwich that feeds you there for them as well,
però non ti appassiona,
                     non ti fa crescere.


       Il pane e frittata senza mia madre è un panino ripieno di un vuoto
       and eventually feel it,
the aftertaste
a taste
that is not yours.

Ciabatta polesana

• Ingredients 500 grams of flour (the flour ideal '0 'wheat flour, I used a mix of flour '00' and durum semolina gd)
• 8 g of fresh yeast (1 / 4 of cube)
• 5 grams of salt (1 teaspoon)
• 1 / tablespoon sugar
• extra virgin olive oil Preparation

Dissolve yeast in warm water with sugar and let it activate for 5-10 minutes. Meanwhile sift the flour.

Mix the flour with the yeast continue to add warm water until dough is firm but very soft, possibly little or no appicicoso.
Knead the dough for a long time (15-20 minutes) often tapping on the table beat with force 4-5 times in a row and then continue to knead for 2-3 minutes and then reply again.

Se l'impasto fosse troppo appiccicoso aggiungete poca farina sulla spianatoia, e se fosse troppo asciutto bagnatelo con altra acqua.

Dopo 5-10 minuti che lavorate l'impasto mettete sulla spianatoia il sale ed incorporatelo all'impasto poco alla volta.

Mettete l'impasto lavorato, leggermente unto d'olio, in una capace ciotola a sua volta unta d'olio e coprite con un piatto. Fate lievitare per 4 ore.

Stendete un velo di farina sulla spianatoia, e stendetelo senza schicciarlo: dovete infilare le mani sotto l'impasto e tirarlo delicacamente.
Dividetelo in 4 parti, e tirate un pochino anche queste. Quindi ripiegatele su se stesse, formando una tasca.

Copritele con un canovaccio e lasciatele lievitare per altre 3 ore.

Trascorso il tempo rovesciate le pagnotte su una teglia infarinata, cospargetele con altra farina ed infornate a 200°C.
Cuocete fino a quando di formerà una leggera crosticina, quindi date una bottina di grill per dorarle sopra e, se ci riuscite, lasciatele raffreddare completamente prima di mangiarle.

Frittata con patate e gambi di carciofo

Ingredienti
Per due persone

• 8 gambi di carciofo
• 2-3 patate farinose
• 2 uova
• 100 gr di ricotta
• sale e pepe
• un ciuffo di prezzemolo
• 1 spicchio
• garlic 1 / 2 lemon extra virgin olive oil

Preparation

Put to heat the oil in a pan and when hot turn off the heat and add the garlic, peeled and crushed.
Remove the outside and tough stems of artichokes, cut into thin slices and put them in water acidulated with lemon juice.
Peel the potatoes and cut into cubes, then metetele with artichokes flavored oil to add flavor, which in the meantime you have put on low heat, stirring constantly.
After 1-2 minutes add hot water to almost cover it, add salt and cover and cook over high heat, stirring occasionally and water aggiundo if too dry.
will be ready when the potatoes begin to form unsightly discard a nice thick cream, artichokes are beautiful and soft.

Remove from heat, add the chopped parsley and let it cool, and turn the oven to 200 ° C

Meanwhile, beat the egg whites with salt until a frame is not too firm. Beat the egg yolks and mix when they are clear with ricotta, and when when it is well incorporated, add the potatoes and artichokes. Finally, add the egg whites, stirring up from the bottom up.

Line a baking pan with parchment paper soaked and squeezed very little and then pour in oil by the composed of leveling them. Spread thin slices of
horse on the surface of cheese, cover with foil and bake until puffed and cooked it will be nice on the surface.

A puree under the grill before you turn out will give the burnished crust that makes it more palatable.