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of commonalities and dumplings ...

…il simbolo del dollaro impresso sul davanti e ci saremmo quasi…No, ditemi quanto questi miei fagottini ricordano i sacchi di Paperon dei Paperoni pieni di banconote…Da quando li ho fatti ho pensato questa cosa e ad ogni  sguardo me ne convinco sempre di più…Forse se li avessi chiusi con dei fili di erba cipollina avrebbero dato meno l’idea. Ma causa freddo l’erba cipollina was irrecoverable.

"Listen please your mother and ask if there is always in his garden?". "I asked. There were three long strands as a toothpick (from when the toothpicks are long?!? Series for men and proportions) that with the frost have dried up. "

At first I said "replace it with the parsley, the color is there and so you do not eat ...." But then I remembered the opening of the tray of food that I have the wire could cut size congenial to me to make bows and then I should not argue with too short a piece of parsley with which at most would be able to make a knot ugly (ok, you understand. I tried with the parsley, then after realizing a My expenses, temporally speaking, that was not the greatest convenience I have tried the solution in other shores ... But with you a secret you can not just keep eh ?!?). And then go with string ...

"It nice, but inside there?". To continue the saga of the similarities with bags of Scrooge McDuck tell you immediately that the filling is very ricco…

Del morbido radicchio trevigiano ripassato in padella con la besciamella, della salsiccia croccante e un cubetto di scioglievole e saporito taleggio(mi è venuta fame per scrivere la frase ;-)).

E poi sono anche carini da vedere.

Provateli e farete un figurone. 

FAGOTTINI DI CREPES

Ingredienti per 6 dumplings

2 eggs 2 tablespoons flour
• a glass of milk
• 1 tablespoon fresh cream
• 200 grams of Treviso radicchio
• 1 pork sausage
• 100 grams of Taleggio cheese (one slice)
• 1 tablespoon grated Parmesan
• 200 grams of sauce
• 1 clove garlic
• salt black pepper
• extra virgin olive oil
• Spago food (or chives to blanch in boiling water) to tie the bundles

procedure

in a large stainless steel bowl with a whisk hand, beat the eggs. Apart combine flour with milk and cream and add the mixture to beaten eggs. Add salt and beat lightly with the whip hand. To rest the batter.

Meanwhile cut the radicchio into thin strips.

cook them in a pan with a little olive oil and garlic of garlic, peeled but left whole.

Remove the skin and the sausage sbrisciolarla. Preheat a nonstick frying pan, put the sausage and cook.

Remove the garlic from the pan with the radicchio now lukewarm and add the sauce, Parmesan, pepper and salt. Mix well.

Take a crepe pan and heat it on the fire. With a ladle pour a little 'and ensure that the compost is spread evenly, shaking a bit' the pan. Cook for about 30 seconds later with a flat spatula from the rounded tip (made of wood or metal), remove, turn and cook other side.

Continue this until all the batter and place the crepes on a plate obtained. Put a little 'radicchio on each pancake. Add a cube of cheese and a crispy piece of sausage. Lift the edges of the pancakes to form bundles with string and seal food previously soaked and squeezed (or with chives blanched in water for a few seconds bollente.Disporre the dumplings in a baking pan and heat them at 180 degrees for few minutes just long enough to melt the Taleggio. Serve hot.

With this dish I participate in the contest of Eleanor of Butter Miele , dish meals.

ps sorry for the delay in the post that I was planning to publish Friday as usual, but because black out of my DSL line I was unable. Fortunately, as Miss March assicuratomi by 187, to 07.00 in the morning when contacted with one eye open and one closed, I realized that there was no line and almost took me a cuddly, the fault (a completely broken wire) has been solved by the technician in less than 48 hours.

pps Thanks to everyone for the comments left in the previous post , wondering where your own opinion about my question to say the least Hamlet-like (ps I wrote Hamlet 01 is the .28 then please mind you ...). I noted with pleased that you write and much (;-)) and I was really happy to know your idea on the subject! Everyone in his commentary has emphasized a different shade, and I appreciate very much your lively participation!

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A virtual tour and heading on Wednesday ... The tree of

Who is writing is not sarettam, but Sarah, a girl happened by chance in this blog.

"I was looking for a recipe and enter the subject of my research on Google, I was sent here.

Visiono the recipe that interests me and I do not think anything bad to me and even die. Before I do look at labels and see that there are several recipes. I decide to take a stroll. Let 'sweet dishes, breakfast. Let's look at the first vah ... I see some good pasta dishes, soup and only a few seconds instead of risotto ... what gives us this sarettam?!? A few seconds ... The rest does not interest me much, so let's go back to Google and try something else, vah ... "

considerations. Tours by viewers in their blogs are made to understand the limits of your blog. In fact, I realized that I really have to improve with the rice (almost a year of blogging and one risotto seems too strict !!!). Even with the latter should not be much better then the rule is: work with them!

With the sweet I could instead take a break considering that the period diets & co then it should not bother so much more willing readers!

Another consideration made for the aid which, however, ask you for the photos ... The question you ask is as follows: the terrible-horrible-decaying post pictures of the first made without knowledge of the facts and have no idea what they meant by concepts such as food styling-right light to photograph-a machine for the photos and not the mobile phone, change, or you want to leave, so when you're down to mood and make you feel like a laugh, click on my old post and it will be impossible to avoid an attack of rice accompanied by piety for the undersigned's initial limited artistic skills?!? In responding

also think this: is it true that now the picture has improved, but let in the shoes of a person who happens to only one in my blog post (perhaps sent by google as Sarah mentioned above) and seen what the care if it goes ... If the post was of interest to the photo-terrible-horrible dilapidated and can not be viewed other than maybe you think that the whole blog is terrible-horrible-dilapidated, no?!? The guinea pig

said that those photos should be left so you can see the progress, but I'm not so agree! Help me you!

After these considerations bloggers thoughtful, attentive to the problems of his blog I just have to go to the recipe today that considering the above will obviously be a risotto!

I hope you enjoy the recipe (so at least we will do our risotto the saying "better a few, but good") ... In my house it was certainly ...

To make it I used some very good soft chestnuts send the Noberasco along with many other confezioni di albicocche secche e di datteri .

Queste castagne sbucciate sono morbidissime e oltre ad essere un’idea per uno snack possono anche arricchire piatti dolci e salati. Sono prodotte da frutti di origine italiana  selezionati uno ad uno, cotti interi e successivamente sbucciat i. Senza coloranti e conservanti sono ricche di fibre e ottima fonte di magnesio.   

Passiamo alla ricetta e sotto come ogni mercoledì trovate le notes nutritionist ...

Norcini RISOTTO WITH CHESTNUTS

Serves 2

• 140 g arborio rice
• vegetable stock (made with carrot, celery, onion )
• ventrasca 1 slice of dry (about 50 oz.)
• 1 sausage (about 50 oz.)
• parsley
• 120 gr. of soft chestnuts * Noberasco
• 2 tablespoons semi-skimmed milk
• ¼ white onion
• salt
• extra virgin olive oil

procedure

Finely chop the onion and put it in a saucepan with a tablespoon of olive oil and add the chestnuts (leave some aside to garnish the dishes). Add milk and a spoonful of broth and cook over low heat and covered for about ten minutes (chestnuts tend to unravel and you'll get almost a cream). If in the meantime the compound were too dry add more broth.

Peel and cut the sausage and crumble the bacon into cubes. Put them in a separate saucepan and cook for two minutes, stirring often. Add the rice and toast it a minute, pour the hot broth, salt (not much as sausage and bacon are already flavorful) and cook, stirring often and adding the hot stock when it tends to dry too. When the rice is cooked, remove from heat, pour in the mixture made with chestnuts, add the chopped parsley, stir quickly and serve.

* By using the soft chestnuts Noberasco I avoided the step that is necessary when using fresh chestnuts. In this case, it should peel the chestnuts, should be boiled for several minutes and then peeled.

The word expert

How many calories develops this recipe?

Dear Sara this recipe developed in 1170 total calories, and 585 Kcal per person.

many carbohydrates, fats and proteins are in it?

This dish contains a total of 34.90 grams of protein, 174 grams of carbohydrates and 42 grams of saturated fat that is in 13.42 animal.

Finally contains 171.90 mg of cholesterol is an acceptable level se si considera che ogni giorno ne possiamo ingerire al massimo 300mg.

Il colesterolo infatti è un grasso indispensabile per la sintesi di molti ormoni e per la produzione della Vitamina D. Rientrando nel valore sopra indicato non comporta danni per il nostro organismo, mentre un’eccessiva ingestione di colesterolo può comportare il deposito e accumulo del suddetto nelle pareti dei vasi sanguigni con conseguente occlusione e possibile danno cardio-vascolare.

Per quale pasto è più indicata?

Lo consiglierei a pranzo, per il suo alto valore calorico e soprattutto per l'alto valore di glucidi, ma non è un piatto adatto a tutti.

Cioè?

Chi soffre di diabete dovrebbe evitarlo poiché riso e castagne, entrambe ricche di zuccheri, potrebbero alzare troppo il tasso di glicemia nel sangue. A chi soffre di questa patologia consiglierei di sostituire il riso arborio con quello integrale .

Which contains elements that are useful to our body?

This dish is very rich in Vitamin E, Vitamin C, Niacin (Vitamin), Thiamine (Vitamin), Iron, Phosphorus, Potassium, Magnesium and Zinc.

as always thank our nutritionist and see all the recipes he considered just click HERE .

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taralli insidious ...

taralli I did, but look at them well because they'll never again!

They have a number of drawbacks that I had not taken into account before you leave.

First you need to know that they are very good and more fragrant than those bought and if I eat half packed bag and then a little 'reluctantly unable to replace the plastic strap (green or white ones with all 'inside the wire) to package and store them in the pantry, these home made, until you see the empty bag, then it will end up in the trash without its strap that will be recycled in the second drawer of the kitchen along with a thousand other trifles 10 including a bottle opener sponsored by color, you can not stop and all your good intentions such as "and then another smetto" oppure "un altro e poi vado a farmi una camminata a piedi(certo con un 1 grado sai com’è piacevole camminare)" vanno a farsi benedire. Quindi questi cosini da 20 gr ciascuno sono capaci di prendersi gioco del tuo self-control e a me questa sembra una cosa molto grave!!!

Questi taralli fanno venire i sensi di colpa alla gente specialmente se vengono fatti il sabato sera. Mi spiego meglio. Fuori c’era la neve, la voglia di uscire era pari a zero e quindi mi sono detta “perché non facciamo i taralli così domattina ce li spizzichiamo due in attesa del pranzo’?!?”.  In realtà quelli che abbiamo spizzicato sono stati più di due(la cavia c’ha Crodino also wanted to drink) and the result was: I had lunch with taralli (I was as full as an egg, so many I had eaten) and I know that the guinea pig by his grandmother left to him from the pasta and since an event quite unique, you should know that the poor girl believed to have made the dough more bad all his life! (because of these Cosini also regrets the great-grandmother came !!!).

Finally then the other downside is that they are very easy to do and consequently the guinea pig wanted to give me a hand!

And you should know that the subject is making me change because it is not as clumsy as the beginning!

I decided that he would be involved in the immersion and draining taralli after cooking in the oven, already imagining my numerous and yet, apart from a tarallo shaped heart is broken but not his fault , everything went smoothly or so ... when in fact the end to burn the last tarallo I approached the pot in the last minute I found out because the were so quick to set them back to the surface of water ... it was still less than a finger as it was all evaporated and he had not noticed! Apart from this, however, the guinea pig has been a great helper and that's not good for me with those who laugh in the kitchen if he starts doing things for good?!? So the next time I'll have to get help for anything more difficult in such a way that can not be denied his imbranataggine ;-).

the recipe so I leave her there, but what if you happen to like me, I come to say that there had warned !!!;-)

TARALLI paprika

Makes about 35 pieces:

• 500 grams of flour 00
• 130 ml extra virgin olive oil
• 12 grams of salt + 1 tablespoon
• 150 ml white wine Dry
• paprika powder to taste (can be replaced with rosemary and fennel seeds to put in the dough at the start)

procedure

Sift the flour onto a pastry board and make a fountain. Pour in the middle 12 grams of salt, oil and wine. Knead with hands until mixture is elasatico. Form a ball and let rest in a container comperta a clean cloth for 20 minutes.

Take the dough, divide it into small pieces and making them roll on floured surface, form a stick about 1 cm in diameter that will be closed on themselves by squeezing the ends so that they can not reopened or if you want you can give the shape of a heart or may be left in a ring (I did a bit 'of both forms).

Bring to boil a pot with 3 liters of water and a tablespoon of salt.

taralli Soak in water a few at a time and remove with a slotted spoon as soon rose to the surface.

Put on a clean cloth to dry for a few minutes. Place on a baking sheet covered with parchment paper, sprinkle with paprika and bake at 200 degrees for about 25 minutes. Remove from oven and let cool. He says he kept in a closed and protected from the air bag as many as twenty days (my parents would not have lasted even 24 hours).

you like how I arranged them in this very nice tree design by Mebel ?!?

not know about you but I hate when I take a drink unhygienic those bowls in which all put their hands and who would not trust anything to eat. With this nice set of finger food line Small Entity of Mebel made pure melamine, but it will be easy to pull out all its tarallo without running the risk of touching others. This set

besides being beautiful to look at is also very convenient to use and considered that being made of pure melamine is dishwasher safe and is extremely impact resistant and durable, does not absorb odors and grease and has a brilliance and brightness equal to that of ceramics and texture comparable to that of glass.

And these are all products of Mebel I had the pleasure to receive!

MEBEL : a revolution in the art of serving at the table!

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a cake (almost) ... and a deserved victory ...;-)

Questions and attitudes in a guinea pig to help a sick almost completely voiceless.

"How much water should I put? Now that I put the fish what should I do? Here begins to make bubbles and then calculating the six minutes from now? Gone are the six minutes, as the drain? Where to put it to you to eat? "And I

a faint voice from the bed of the room, gave precise instructions to the boil a frozen cod fillet 100 gr ... Imagine if they had to cook a steak! It occurred in the final room with the triumphant minitrancio that was lost in the enormous colander with the satisfaction of a child fishing for the first time a fish of 10 kg ...

"How many pears I take? You need one type in particular? If it were not for the abbot and I get you another type is the same no? So there is not much difference I guess ... And then I take the zucchini, right ?!?".

"Pears Get Them only if there are those abbot and I recommend you do not care that you give some piece rotten or spoiled."

Doubts on shipment to the store of fruit, from which returns obviously wrong with pears and two half-peeled zucchini from beatings they took.

"I made a surprise ... Since you have a sore throat and you're not eating anything I thought this might help you a bit '."

and entered the room with a bowl of melted ice cream to taste artisan chocolate, coffee, hazelnut and cream ... Too bad between colds and flu I would not even feel the difference between an ice cream flavor rhubarb and strawberry ice cream flavor ... It all seemed equal and no taste ...! For more with all the medicines I was taking seemed too bitter ...

"So how many sacks di pellet prendo?Devo andare subito?”

“Prendine sei e vai subito che non ne ho più e in questi giorni è bene che la casa sia molto calda”.

Torna dopo venti minuti con lo scontrino e il resto. “E il pellet?” “ Ah già il pellet l’ho scaricato nel magazzino” . Eppure lo dovrebbe sapere bene che la mia stufa è in casa e non in magazzino?!?

La sera prima del malessere avevo fatto una lavatrice di panni colorati.

“Io non riesco nemmeno ad alzarmi. Puoi togliere i panni dalla lavatrice, metterli in una bacinella di plastica(la più grande) e poi stenderli sullo stendino(il My drying rack has 4 floors!) and put them in the sun ?!?". "Ok."

time five minutes.

"It will have nothing to do ... (lying to scream)" . "But as nothing to do with (the room with a low voice)?!? I always advancing space. " "I tell you I have nothing to do" . "Oh well believe it. But how do you put ?!?". "Not half" . "Look here bring this drying rack (so it has wheels) that I want to see what's going ?!?". And despite the pain, I laughed half an hour and I wanted to avere una telecamera per riprendere il tutto.

Aveva messo un panno per ogni ripiano ovviamente tutti belli larghi e distesi o meglio spalmati su sei fil di ferro e quà e là in qualche buchino libero(ma comunque non in un singolo fil di ferro ma sempre distesi in almeno tre fili)le calze!!!Con due felpe, due paia di jeans e qualche calza con i personaggi della Disney(compro solo quelle da Calzedonia e in palestra sono famosa per le mie calze da adulta)aveva riempito uno stendino!!! No comment!!!

Però nonostante tutto mi ha aiutato parecchio e quindi quando mi sono un pò ripresa ho voluto preparargli un dolcino che sapevo avrebbe gradito senz’altro. He likes sweets or chocolate or citrus

and now that I have not seen during the chocolate (and even sweet in fact), I opted for the latter to make a cake found on an old magazine (I think Anna, but are not quite certain since the page was torn for quite some time) who was my mother's house.

This is a very special cake to be tested at least once and that I liked very much, ditto the guinea pig and my mother she's eaten a slice expressing his full satisfaction.

E 'a cake without yeast, very low and very soft, made with a custard mandarin combined with the cous cous-baked blew up with juice Mandarin boiling and then baked for forty minutes.

It 'very light and really satisfies the palate.

I recommend you try it and I recommend not to replace the mandarin with mandarin oranges or clementines, as the latter had less flavor than the first compremettere could smell the end of the cake.

Before moving on to the recipe I will share with you my joy at being one of the twelve winners of the contest launched by the sympathy and Leda Claudia of About Food .

A picture of mine in fact , the one with which I had participated in the contest, was included in their beautiful calendar seen and downloaded from HERE (or click on the picture below) .

My picture is that of March ;-).

THIN THE MANDARIN CAKE WITH COUS COUS

Ingredients for a 20 cm round pan

For the custard mandarin

• 350 ml of fresh milk 3 egg yolks
• peel a tangerine untreated
• 30 grams of flour 00
• 60 grams of sugar

For the couscous mandarin

• 125 ml of filtered tangerine juice (about 6 mandarin orange juice)
• 125 g cous cous-baked
• ½ tablespoon extra virgin olive oil
• 10 gr.
• butter 70 g caster sugar

for dusting

• Powdered sugar to taste

procedure

Prepare the couscous Put

in a pot of mandarin juice and bring to boil. To switch off the boil, add oil, pour all the couscous, cover with a lid and allow to swell for about 4 minutes.

After this time, return the saucepan, add the butter with a fork and shelling the cous cous. Add sugar mix well and cool.

Prepare the custard mandarin

With a hand whisk Beat the egg yolks with sugar and flour. Put the milk in a saucepan with the zest of a tangerine and bring to a boil. Remove from heat, remove the rind and pour the milk over the mixture with egg yolks. Mix well and pour everything back into saucepan. Turn the flame low and bring to a boil, stirring constantly to prevent lumps. When the cream is thick, turn off and pour into a dish and to accelerate the cooling process, place the pot on a tray containing water and ice. Stir often to prevent the formation of the patina on the surface.

When the custard is cold pour into the compound of cous cous.

Preheat the oven to 175 degrees.

Pour the mixture into a round baking pan covered with parchment paper.

Bake for 40 minutes or until the surface of the cake is lightly browned and the cracks appear. Cool on a

cake rack and when it is completely cool, sprinkle with powdered sugar and serve.

This cake took part in the contest of the blog of Cynthia Cynthia The recipe, from theme " g them citrus " .

Inurl:i-catcher Console-web Monitor

ACR? ABSOLUTELY .. Yes! .. THANKS TO THE WOMEN exceptional DID WE LEARN THE ART OF BE SILENT!

http://www.progettogaia.it/stampa/index.asp?cat=Iniziative






Invito
"UNDER THE 'WOMEN'
cultural cycles of seven meetings
opening night 'CHARITY'"
with Salvatore Carruba, Don Colmegna, Enrico Finzi
Milan, January 27 at 17.30
.. invitation and program for the meeting? IF YOU NEED CHIDETECELO! Please confirm your presence
tel 02.29015286, email k.lamanna @ ondaosservatorio.it

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Rome, January 27, 2011 - 12.00
Capitol - HALL OF Carroccio
Via del Campidoglio, 1
To access the room is required accreditation by January 24, 2010
Tel 02.29015286, email: @ k.lamanna ondaosservatorio.it
Katia Lamanna
Events and Special Initiatives

** CLOSES ANTITRUST INVESTIGATION ON GOOGLE **
More transparency for Google News and more power to publishers,
waiting for that change copyright law.
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problems time and heading on Wednesday ...

the supermarket where I usually provides lately are exaggerating.

If the closing time is scheduled for 19:30 means that if I arrive at 19.20 and ask you to give me the bacon I can reply "I already cleaned the slicer," because if I came at 19:20 do not do it for the fun of shopping with means empty fridges and crates of fruit with remaining leaves and a few rotten piece, but simply because by the work in the morning and go out at 09.30 to 19.00. And then calculate the twenty minutes it takes to come back here before the Super 19:20 I can not get there.

The last addition to the sympathetic response dell'antipatica the deli counter, which by the way I wanted to slice speck and was adamant, at 19:20 I found the gate was closed and only open the gate out ... No, but I say we're crazy?!?

At this point it was only right to enter and exit them a bit 'crazy. And go to ground then I no longer wanted, looking for strange ingredients and slow to weigh the fruit. An employee at the counter, which is sometimes at the place of the sullen, he realized that I was a little disturbed he began to have a chat and seemed concerned that I would use for each ingredient required by me. He even remembered the pound of ricotta that I had taken time to make the first the cannoli ;-) ...

When I asked the gorgonzola asked me if c'avessi made the pasta (my intention was actually a pizza) and I told him that his wife is a with gorgonzola and saffron which is very good ... "Give me more than I want to try it myself."

And for the happiness of the guinea pig, which is a great Pastarito, came out a delicious meal for those who lick the plate!

Gorgonzola cream forms a thick and tasty and everything has been enriched by the idea of \u200b\u200badding to the raw coarsely chopped walnuts, which gave the dish a crunchy note.

A true delight.

Try it and tell me ...

And from the nutritional point of view can be said of this dish?

then that's how every Wednesday for heading "The advice of the nutritionist" , in addition to the recipe, there are notes biologist and nutritionist, Dr. Antonio Rosatelli.

I am afraid that this time we are not dealing with a very light dish, but we feel him ...

FUSILLI WITH SAFFRON, GORGONZOLA, WALNUTS

Serves 2

• 12:05 g saffron (1 / 2 bag)
• 110 g semi-skimmed milk (equivalent to 100 ml)
• 120 gr. gorgonzola sweet
• 160 g fusilli pierced Garofalo No. 64
• 8 grams of dried shelled walnuts (No. 2)
• Black pepper powder Salt
• big

procedure

Pour the milk in a large frying pan (wok saltapasta) and add the diced gorgonzola reduced. Put on low heat and stir occasionally with a wooden spoon until the sauce is creamy. When the partially melted gorgonzola is to combine half a bag of saffron (equal to 0.05 gr.).

Meanwhile, boil a large pot with water. At boil, add salt little (the sauce is tasty already) and pay the pasta. While pasta is cooking cut in chunks with a knife the walnuts and set aside. Drain the pasta, and pour into the pan with the cream cheese. Sauté one minute, remove from heat, arrange on plates and finish with chopped walnuts and a sprinkling of pepper. Serve

The word expert

developed this recipe How many calories?

Dear Sara this recipe is very tasty, has a high glycemic load and total average 1145 kcal develops, then 570 calories per serving.

many carbohydrates, fats and proteins are in it?

The recipe has a particularly high-calorie carbohydrates. They are in fact 138 gr. The fat is 49 g and 46 g protein.

What meal is more suitable?

Considering the fact that carbohydrates are our primary energy source and this dish is rich, the Council will as a main dish for lunch, when that can provide the necessary energy to carry out our activities in the afternoon. In the afternoon doing our activities we will burn the calories. If consumed at dinner we would go to take the calories of which we need not and will inevitably turn into fat.

What elements useful for our body contains this recipe?

This recipe is very rich in folic acid, calcium, phosphorus, potassium e Vitamina A.

 Inoltre per la presenza delle noci avremo anche le Vitamine E e B6. E ricordiamoci che le noci nonostante siano frutti molto calorici, consumate a piccole dosi sono un toccasana per il nostro organismo.

Il consiglio che do è quello di mangiare due noci al giorni poiché esse contengono grassi omega-3 (grassi che aiutano l’organismo)e grazie ad un amminoacido in esse contenute, aiutano a preservare la flessibilità delle arterie particolarmente importante per scongiurare problemi cardiovascolari.

Buon appetito

thank Dr. Rosatelli for availability and remind you that if you want more information you can contact one of the addresses reported here.

If you want to ask him something else that I write them in the comments and I'll be happy to act as spokesman. At next Wednesday and Friday with the doctor with me.

health update ...: starting to improve and I hope to return soon as a new (if you were to come true once again that "the ultime parole famose” credetemi che non aprirò mai più bocca in vita mia!!!)…E’ quasi una settimana che sono dolorante e quello che è peggio per una iperattiva come me è che da venerdì non ho più messo nemmeno il naso fuori casa(sono stata esonerata anche dall’onere di aprire e chiudere le imposte, onde evitare sventolate, e c’è chi lo fa per me)...Spero che il prossimo venerdì arrivi presto(giorno della libertà;-))…


Vi lascio infine con la foto dei prodotti ricevuti per aver vinto il contest di Lucy del blog Ti cucino così , Minestre e Soup .
The other day I received the package containing all of handicraft products' Antica Pasta . I can not wait to try it ...

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influence, the pies for the MT Challenge and an announcement ... A soufflé

Before starting I must tell you that Friday nights are like a walking corpse. I have a high fever that makes you take two paracetamol per day by 1000 that will ensure a daily sauna and a night-the kind that you wake up and think you are in a bathtub and not in your bed (I hate paracetamol) everywhere pain, cough and as if that were not enough flu yesterday decided to even going to bother my stomach.

It follows that I can be just the PC (I just turn my head) and what you are reading has been dictated by me lying on the couch and beat on the keyboard from the guinea pig (which is helping me and short of you will know more about "guinea pig-assistant ";-)). So please excuse for today (I hope that tomorrow will be better) I'm not very present in your blog.

Now for the recipe prepared. I will be brief and concise (for once you say ... ;-))

premise that necessarily means a cabbage (also quite grande) ha fatto trionfalmente il suo ingresso nel mio frigo per la prima volta proprio in occasione dell’ MT Challenge di gennaio sperando che ne uscirà per fare una figura altrettanto trionfale; che non ho mai mangiato degli involtini di verza e mia madre nemmeno me li aveva mai cucinati; che è un piatto che ho sentito nominare mille volte ma che non mi aveva mai ispirato più di tanto.

Però in fondo in fondo non ero poi così sprovveduta.

Tempo fa infatti nella pausa pranzo al lavoro una mia collega, ha estratto dalla sua porta pranzo un contenitore con dentro tre involtini di verza. Vedendo che ne assaggia uno freddo, esclamo:“Ale, ma non li scaldi(in ufficio abbiamo uno Sfornatutto Delonghi that in ten minutes he can make it less sad the classic lunch away from home that I use 5 days over 7 )?!?". "Yes now you heat them, but little, because these are also good cold." "And with what you made?". And go to the Ale tells me the whole recipe ... Since that day, the recipe has been laid on the back burner of my memory, but at the MT Challenge has lit the lamp and the tray of memory is reopened.

When I read that in fact the subject of the challenge in January decided by the MT dear Mapi The blog of Apple Pie Pie Mary winner della sfida di novembre erano gli involtini di verza, mi è tornata alla mente la ricetta dell’Ale.

Visto che lei li mangiava di gran gusto e anche freddi li ho fatti in base alla sua ricetta apportando però delle modifiche agli ingredienti(l'interno dei miei è molto simile ad un polpettone) e modificando la forma(i suoi erano degli involtini, io ho fatto degli sformatini). 

Vi assicuro che sono ottimi e possono essere consumati sia caldi che freddi.

Con questi sformatini venerdì scorso ho fatto prendere un giorno di ferie al mio amato fornetto e possono essere considerati un’idea per un pranzo in ufficio in mancanza di fornetti&co.

loaf cabbage in the panna cotta style

Serves 6 pies:

• 12 cabbage leaves
• 250 grams of ground beef
• 100 g (2 sausages), pork sausage
• 2 eggs 2 medium potatoes (200 gr)
• Sale

pepper For the sauce

• 1 clove garlic
• 12 tablespoons tomato paste
• Oil evo
• Salt 2 tablespoons pitted green olives

procedure

Fill a pot with water, place the potatoes in their skins previously rinse and cook them until they are read.

Drain, peel and mash with a masher.

Clean the cabbage and discard outer ones harder.

Bring to boil a pot with water and burn the cabbage leaves are soft and when you retrieve them with a slotted spoon.

drain them on a clean cloth and clothe 6 molds panna cotta or crème caramel portion of aluminum, with two leaves of cabbage each, which will spill over outside.

Remove the skin and crumble the sausage in a frying pan. Place the pan over medium heat and toast sausages without adding fat (the one that pops out from the sausage will be enough) and when the sausages are cooked also add the ground beef and cook for a few minutes.

Allow to cool and add the mashed potatoes, eggs, il sale fino e il pepe. Mescolare per ottenere un composto omogeneo.

Riempire gli stampini con questo composto pressando per renderlo compatto, chiudere ciascuno stampino ripiegando all'interno la parte debordante della verza.

Accendere il forno a 200° e mettervi all’interno una teglia con acqua tiepida.

Quando il forno sarà a temperatura mettere gli stampini nella teglia (l’acqua in essa contenuta dovrà coprire gli stampini per due terzi).

Far cuocere per circa 30 minuti.

A parte preparare la salsa facendo soffriggere uno spicchio d’aglio intero con poco olio.

Quando l’aglio sarà biondo toglierlo e unirvi il passato di pomodoro e salare.

Far cuocere per alcuni minuti e quasi a fine cottura unire le olive verdi ridotte a rondelle.

Sformare gli stampini e servire con la salsa.

   

Before leaving I would like to inform you that the end of my contest organized with Lucy's blog you cook it has been postponed to February 15. Look forward to your recipes and remember the four winners, in addition to the day that we spend together at the Lombardi Store , there will be some great prizes from Lombardi Store.

Denise Milano Toppless

required for an operation ...

Che cosa? Operazione svuota frigo(da Unieuro fanno il fuori tutto e io non posso fare lo svuota frigo?!?)

Quando?   Domenica scorsa(proprio di domenica lo svuota frigo?!?Eh già. Una volta a week I go to lunch by myself and usually on Sundays. Last week, however, I shot my only cartridge on Thursday because it was the day of Epiphany Sunday and then the slogan was: arrangement! Let me open a small parenthesis, not that my parents would not want me to home more than once a week, but ... 's just that my idea is that if you make decisions and then to behave accordingly, so no use going to live alone, if in the first difficulty we run from mommy daddy-and closed parentheses and just to clarify-).

Perché hai deciso di fare questa operazione? Apro il frigo e trattengo le lacrime a stento. Una(e dico UNA) salsiccia nel primo ripiano, davanti a del succo d’acero e alla bottiglietta della salsa di soia. Secondo ripiano con un incarto della Coop con dentro una(e dico UNA) fettina sottile di lardo di colonnata accanto a 20 gr di parmigiano grattugiato e ad un sacchetto di strutto(scroccato al forno vicino casa). Terzo ripiano: frutta e una confezione aperta due giorni prima di besciamella e “dulcis in fundo” all'ultimo ripiano un mini-cavolfiore da 300 gr. e una confezione di carote non più sode come al momento dell’acquisto ;-)(avvenuto forse un mese fa)…Urgeva get rid of these miseries!

you able to use all the inventories? Of course not. Can you imagine the sausage cooked with a little 'of maple syrup?!? I think a match like that would go hungry even Giuliano Ferrara. But we say that something was matched and then I pulled out the sausage, mini-cauliflower and white sauce!

What have you prepared? I thought the souffle might be the best solution (out of the fridge there were four eggs).

With those few ingredients soufflé many have you got? Two , and second as a starter or two people went just fine. Of course, to the undersigned have represented lunch (I had nothing else) so I have made them out both alone ;-).

you been satisfied? ... I certainly was the fluffiest, melts in your mouth and they were delicate but tasty at the same time because of the crumbs sausage. A real treat. I never thought that four residues ingredients I could do such a kindness. After the first bite of the first soufflé I decided to also take pictures and I thought it was appropriate to post it. Obviously in the meantime have a little deflated (they were a dome) and if you do serve at once, but the bite can be clearly seen photos of the interior is very similar to a mousse incorporated by the clear effect due to air-mounted snow.

The recipe we leave it? course and you try it and let me know ...

souffle 'CALVOLFIORE

Per 4 sformatini

• 2 uova
• 2 salsicce di suino da 50 gr ciascuna
• 290 gr di cime di cavolfiore bianco
• 140 gr di besciamella (io Chef)
• Sale grosso
• Burro per ungere le ramequin   

Procedimento 

Portare a ebollizione una pentola con acqua e al bollore salare e versare il cavolfiore lavato del quale we cut the tops and discard the stems.

Bake for about 10 minutes or until sticking a fork, the tops are soft.

Drain and let cool.

Remove the skin and crumble the sausage in a frying pan is already hot. Toast the sausages without added fat until they are crisp.

With a fork cut in the tops of cauliflower puree. Merge them into the pan with the sausage and season them for a few minutes over medium heat, stirring often.

Remove from fiamma e unirvi la besciamella. Mescolare bene per far amalgamare e unire i tuorli. A parte in una ciotola pulitissima(senza alcuna traccia di grasso), montare con le fruste elettriche gli albumi a neve ben ferma.

Unirli al composto con il cavolfiore un cucchiaio per volta, mescolando delicatamente dal basso verso per non farli smontare.

Accendere il forno a 170°.

Ungere molto bene con il burro quattro ramequin in ceramica.

Versarvi il composto riempiendole per poco più di metà.

Mettere in forno caldo e never cook without opening the oven door for at least 30 minutes or until the surface is not golden.

oven and serve immediately.