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Fusilli Rice "nice"

I'm happy to participate in the contest of Sonia supporting APE Onlus (Association Endometriosis Project) ... E 'for a good cause then attend.

For expenditure

Serves 2

180 grams of rice fusilli

a mackerel or other oily fish

soy

stridoli

onion

oil EVO

salt scented with citrus taste

Cut the onion into strips. Fillet the fish. Wash and clean the stridoli. Cook the soybeans in a pressure cooker and do not throw the water.

Sauté the onion in oil. Add the fish filleted. Cook. If dry, add half lemon juice. When the fish is cooked (a matter of minutes), add the soy, the stridoli, salt scented with citrus. Turn off the heat.

Cook the fusilli rice in soy. Drain and place the dough in the pan. Flame a little and serve.

With this recipe I participate in the contest to Sonia

And I take this opportunity to participate in the contest Eleanor

Getting Over Stomach Flu

The art of getting by!

What to do when there is not much stuff at home?!
Friday evening I had little advanced boiled chard, a few boiled potatoes .. and I made a pie chard and potatoes very tasty! I
mashed potatoes, I added 1 egg, salt, parmesan cheese and sauté the chard, I blended well and I poured half the mixture into a bowl greased and sprinkled with bread crumbs, I put slices of Galbanino and coated with the compound remained. I level, added some bread crumbs and butter.
Bake at 180 degrees for about 20 minutes and here:

the interior

Serve with toasted bread and dinner is done!

Obviously I know I'd heard only the scent, since I'm on a diet ... poor me!

GOOD EVENING!

Example 20th Birthday Card

Tagliatelle with stridoli

Here I am in just a day in winter. Yesterday he also tried to snow. I, to resist the bad weather, I pensagto well to make the noodles with g: stridoli them. Even if I have the habit of using seasonal vegetables, sat by my greengrocer: fruit and vegetables ENNIO A MELDOLA, I found the stridoli. I could not hold back, I bought them and came out of this wonderful dish, simple and tasty.

Here's stridoli

It 's easy easy.

For shopping:

noodles (it would be better done by hand)

shallot

stridoli

wine b.co

celery and carrot oil

EVO

salt

Making chop onion, celery and carrot. To wither in a large saucepan with a little oil Ages stridoli Add the washed and cleaned, add a little wine b.co. Click to dry for a few minutes. cook the noodles then drain and add to skillet. Add Parmesan cheese to taste.

Enjoy

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Still alive ... From

Here we are, holed up between boxes and rows and rows of empty shelves.

We had just finished, in fact, we had not finished decorating the house and have to disassemble everything to a new move. That is, not that we had moved here six months ago, mind you, is that we are the kind of family that the home lives, customize, if designed around day after day ... at least until he decides to quit the campaign (having already given up the city) to live by the sea.

And so here we are, with our (few?) Canned things, chatting and joking on the couch, dreaming of our (very) next life.

Monday it is moving. It 's exciting ... adrenaline runs to a thousand, it does everything and more, we have enabled users, signed contracts, deposits paid, transferred residences, packed everything necessary, thrown stored items were not essential, tried boilers, cookers bought, ate thousands of km in less than 10 days.
And then we made plans, we have laid the foundation for our ecommerce, we have chosen the nest for the puppy, we have continued to work with a vengeance ... all with the puppy that is just golden calm, you leave tossed left and right, stands with her grandmother, is the nest, stands with her aunt, her uncle is, you shoot 300 km of highway with a nap and a small toy, without batting an eyelid. And sleeps through the night. Great!

There are times when we stop, stunned by the enormity of vertigo in the face of challenges we are facing ... but then bursts out laughing, the sea and we throw ourselves headlong into this new adventure.

Wilde said to be careful what you wish, because you might get it. Here we are.

Eminent Padlock Replace

So much for dieting!

Good afternoon!
Since yesterday I am officially on a diet, a strict diet .. because I have to lose kilozzi accumulated after pregnancy ... oh yes, and during pregnancy, thanks to a gynecologist strict, I was careful and I put on only about ten pounds a Once stopped breastfeeding, I started overeating and abuse of things that I avoided during breastfeeding, afraid to hurt it baby, and then unleashing the crap!
accomplice then my love for the kitchen .. but .. i kilozzi accumulate IO NN CI STO and I want to lose weight .. I'll make it? I hope so, even with the support of some friends who seguonola diet with me and are an endless source of advice and encouragement!
That said, I'm on a diet .. but NO ... YOU!
So today I propose to you a cake that is an absolute goodness ....

SAINT-HONORE CAKE '

as always is a revised version.
a disc of puff pastry
a very thin sponge or otherwise is divided into 2 parts
custard
cocoa powder
caramel (2 tablespoons sugar and 1 tablespoon of water)
grain
hazelnut cream puffs (you can use those ready, but soon I'll post my recipe)
cream




compose the cake:
Lay the puff pastry disc, apply a layer of chocolate cream, cover with the disc of sponge cake, bathe with a little sugar syrup, spread the cream chantilly and begin to coat the sides with a grain of hazelnut. then with 2 sac to fill one of POSC chocolate cream and the other white cream decorate the cake, as you see in the picture. but first arrange the puffs on the sides, I've put only four, because those I had advanced! of course I filled with cream and I frosted them with a layer of caramel and voila .. the cake is ready.
put it in the fridge for about 2 hours.


here it is:

a slice

I think I have told you all and I realize that this cake is much easier to prepare than to describe the preparation, in fact I will surely have omitted something .. patience .. accept me as I am!

A KISS AND THE NEXT!

Megastreaming.org Down

True passatelli Romagna

you ever have memories, as well as visual, olfactory also? That is when you hear a smell you can think of a situation that happened, or a time in your life? To me often. I happen to specialmodo when I smell the meat stock and passatelli.

Sunday morning I woke up with the smell of soup that my mother put on the fire in the morning at 7 am and took away about 12. Wafted the scent for the home and gave me a feeling of warmth, of family, of security that enveloped me. And then when you cook passatelli, more inviting scent. This tradition has stayed with me, and very often when I'm home on Sunday I make the broth and passatelli. This winter. But my mom is able to do it for mid-August!

passatelli And here's the recipe that I have always done so and has made them almost as Artusi.

For expenditure (6 / 7 people)

170 grams of bread crumbs
70 grams of grated parmesan
30 grams of beef marrow
3 eggs plus one yolk
smell nutmeg and lemon zest

Pellegrino writes:
Bone oiù serves to make them soft, and it is not necessary to dissolve the fire, just undo it with the custard and a knife. (Or, I say, use the milk). Mix everything together to form a firm dough bread, but give back a little bread crumbs to add it later if necessary.
passatelli are called because they take special steps to form their force through the holes of a specially made iron, because few families who have, in Romagna, for the reason that this soup is taken into account as well, in general, on account of the climate, there are all popular soups soaked the eggs of which are used almost daily.
You can also pass by the masher. (This I wrote it, why Artusi says, "You can also pass from the syringe)

Here's the thing to do passatelli

and out so

and eat soup, or even wanting to dry .... but that's another recipe and I will give again.

A bit of history on the book by Artusi

In Romagna was, inevitably, the soup of the day of Easter. It 's interesting to note that the Easter soups are often in the folk tradition, with eggs and bread for a clear symbolic reference to the myth of rebirth (Egg).

My Son Has A Raised Rash?

Bracciolini of Pellegrino Artusi Pellegrino Artusi

This is no good! One day should be at least 48 hours. For me the usual 24 hours are not good, not just me. Uff .. I wanted to do many things but this week I could not do much. But at least I could do this recipe by Pellegrino Artusi, easy and very good. Here it is.

For expenditure

300 gr. Bracciolini of thin veal (scottona)

70 gr. of lean veal or milk-fed veal

40 g lean ham rather

30 grams of veal bone (to be honest I have not had the courage to put it, but since ammlorbidire Pellegrino uses it to the batter, the limit you put a little milk instead of the bone)

30 grams of grated Parmesan cheese

1 egg
tomatoes

carrot

celery

onion

few thin slices of bacon

oil EVO

butter

kitchen string (or thread)

So Pellegrino Artusi writes: Of
Bracciolini will come out 6 or 7 if you hold wide as a hand (my balls because it just seems to me that Bracciolini had the butcher cut small, but the result is excellent ), pounded well with a meat pounder or with the handle of a knife dipped often water to enlarge. Then finely chopped ham with 70 grams of meat and this second beating, add the Parmesan cheese and reduced bone glue, paste the first blade of a knife. Then add the egg to bind the mixture and a pinch of pepper, the salt is not necessary because of the ham and Parmesan cheese. Lay the Bracciolini and means that the spread of the same compound; arrocchiatele and then tie them with thread on the cross.
Now that they have already taken the form required, prepare a slight chop some onion, a piece of celery, a piece of carrot and 20 g of bacon, and put the fire in a saucepan with 20 grams of butter in same time that you ask yourselves the Bracciolini. Season with salt and pepper, and when they have browned, pour sauce or tomato paste (I put the tomatoes), and finish cooking with the water. You can also add, like, a drop of white wine. When sent to table, remove the thread with which he had tied.
Also, I changed sughino. That is, when everything was cooked, I removed the sughino and I shake. Then put the pan along with Bracciolini. If you want to do a little more sughino, is very good on pasta.

All course I cooked in my clay pot, fitted with a cast iron plate is not damaged.

Much Does Plan B Cost At Walmart

stuffed with mushroom risotto easy easy

Finally I got it! I was very undecided. Some say it is bad cooks, others in the kitchen is spreading a strange odor, others that is cooked well. I decided and went to buy my two terra cotta or earthenware pots, call them what you want.

'm glad I did. It 'nice to you? I tried making you the mushroom risotto. The truth is that cooks well and makes a smell .... delicious.

The other day, again from my greengrocer of trust, Ennio fruits and vegetables in Meldola, I found these mushrooms spectacular.

Belli true? One part I baked them as one might do with the steaks, seasoned only with salt, pepper and rosemary and a dash of oil. But I have not been quick to take pictures and have been devoured ...

With the rest I made a mushroom risotto in my crock. Everyone knows

make risotto, but I tell you how I did.

spending

Mushroom Shallot

Dry white wine and good

Rice

EVO Oil

Parsley Butter

Mince the shallot. Put in pan with a little oil EVO. To wither. Put the mushrooms coarsely chopped, and then immediately the rice. Click mentecato then add a little white wine and let it fade into focus quite lively. In the meantime you have done to heat the meat broth or die.

Add the broth into the rice ensure that they are cooked.

Turn off the heat and add a knob of butter and chopped parsley.

Bon appetit to all

Build A Big Green Egg Table

Tenderness!!

These days I spent some 'time out to prepare some little thoughts for the child of a friend of mine, who is about to be born!!
Out of the box on, it was nice to create all thinking about her!

WELCOME!

E ' nice to know that there is always a new life coming soon!

Gas Supply Interupted Boiler Damage

roll mania!

Hello to all!
Today is a beautiful windy day is Thursday and my house is rite .. sometimes the sauce with the gnocchi, but always cmqe with meatballs and my child has already eaten his own father .. 3!
How are you?
Are you following the festival of Sanremo? All
criticize him, no one looks at him ... but then a lot of talk about it!
I followed the early evening, yesterday there was no .. because the game of Rome.
Cmqe for me it's worth watching just for Luke and Paul ... I love them and give verve to this festival a little sleepy!
But let's get our pans .. ehhh!
When I sliced \u200b\u200bchicken breast and Philadelphia .. I take the Sonia-mania!
You know advertising Sonia of Philadelphia with the talented chef of Saffron Yellow?
Here .. just you!
I made these rolls with:
4 slices of chicken breast 1 stick of Philadelphia

4 slices of ham zucchini

oil, flour and white wine

First I beat the meat to make it thinner, then I smeared on slices of Philadelphia, added the grated zucchini, a little salt and I rolled up as a kind of roll, stopping with toothpicks, and I put flour in a pan with hot oil, browned and added a little white wine, made evaporate and then I added a spoonful of hot water and cook for about 1 / 4 of an hour.
Served with a salad and so on .. the second is ready!

GOOD DAY AND THE NEXT!