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Dejeuner sur l'herbe - Three recipes for the ritual of the finals of picnic

Nei ricordi di infanzia, quando mamma e papà avvisavano di star organizzando un escursione da qualche parte, non si poteva fare a meno dall’esultare per la contentezza.
E anche quei piccoli inconvenienti (gli insetti, il dimenticare sempre puntualmente qualcosa e persino la nuvola di Fantozzi) facevano parte del gioco.
Perché, comunque, fare il picnic era un momento familiare, di comunione, per rincorrere insieme la palla nel prato oppure per scoprire qualche segreto della Natura.

La storia del picnic nasce nel periodo medioevale: in France there was talk of pique-nique to mean time to meeting with groups of people together to drink wine. The custom soon spread abroad to arrive in Germany ( picnic ) and, in early 900, was born in England picnic society.
Only in the early years after World War II, however, arrives in Italy this habit and become a real fashion to spend a day away from the city, forgetting the dark days that had left deep wounds in everyone's memory.
the late 80s, just 19 August 1989, the Pan-European Picnic marked the first step towards the collapse of the Berlin Wall in Sopron, the Austrian-Hungarian border, for three hours, was allowed access to the inhabitants of Eastern Hungary.

The perfect picnic is very subjective: it depends on the expectations that you have on the day. To be picky
own, it should be, first, carefully chosen place: ideally you should avoid long walks if you do not plan to stay in a tent one night, otherwise, the picnic would be reduced to many hours of walking and a few to qualify for ' pleasure-seeking aspect of the day (but maybe someone likes it more). So places not too far from where you left the car (otherwise you have to be very well trained to not make the trip out of town into a nightmare - just think of hiking in the mountains where the weather could change quickly, before they can even be able to go back in time to repair). Good decision on whether to take with a k-way is when the wind gets up in the rain.
Never forget the bottle opener if you opted for a day a little 'content and attention to open cans with carbonated liquid inside (no need to say why).
If the picnic site is near a river and drinks will be preserved (related) under running water to keep cool, but always eye: the rivers can be unpredictable, especially in transition seasons, best not to camp too neighbors and especially not to drink the river water downstream if it is because between the source and the point where you are drinking, there may be carcasses or feces of animals and water to be undrinkable.
For cutlery, even if it constitutes an additional burden, better choose those suited to camping, to clean up when you return home, ditto for all other provisions: the rubbish left along the path is there and you risk without realizing it , to deface a beautiful place or some other force hikers to have to pass on the way back, even the rubbish left by others.
In this regard, we must remember that what goes behind the first leg, even if empty, will return with him to return! So always carry bags to collect scrap, bottles, plastic and anything that can contaminate the area. Everywhere the
plaid to spread on the grass (even for a nap after lunch, if you have this habit), and if you choose a picnic area, a paper tablecloth to cover any tables of wood or stone.

area facilities, barbecue grills can also be found where you can roast meat: If the choice fell on this convenient solution, it is considered that it should move very early to be sure to take advantage of space made available by the City / owned property, or you risk a trip a vuoto.
Un ultimo consiglio al quale si pensa poco in realtà visto che l’ultima cosa a cui si pensa in questi casi è ai disastri: portare sempre con sé antistaminico e bentelan da iniettare, perché non si sa mai ed è meglio quella siringhetta in più piuttosto che non averci pensato prima.

Sfoglia ripiena con asparigina

Per quanto riguarda il cibo, le soluzioni ovviamente sono infinite: se si è in tanti meglio distribuire il lavoro tra tutti, consigliando di portare ognuno qualcosa, di modo che, se ci sono particolari problemi alimentari, non si rischia di rimanere digiuni e to avoid overloading a single person in the group. The same goes for drink: everyone brings at least one bottle of water, other beverages, as desired.
recipes I present on this occasion, trying to satisfy everyone: a pie with pastry, inside which are ricotta and asparagus, a vegan dish (which also takes account of celiac disease and those who have allergies to dairy products), and Palermo is a traditional dish, the dish of the festival par excellence, the anelletti the oven (or 'with the oven "as some say).


pastry filled with asparagine

Ingredients for a cake of 30 cm
350 g puff pastry

2 eggs 80 g grated cheese (I used a Crotone, then a fresh pecorino cheese) 400 g ricotta

A bunch of asparagine
grated lemon peel

50 g pine nuts Salt and pepper to taste

Proceedings
Eliminate the hard part and cook a pot of asparagine in high and narrow, after tying the stems with string in a circle, taking care to leave the spikes out of the water.
Once cooked, cut the tips and keep aside.
Whisk the stems together with ricotta cheese and eggs and season with salt and pepper to taste.
Add some pine nuts to the dough.
Roll out the dough on baking paper wet and put it into the pan with the edges of the sheet coming out of the boundary.
Pour the batter into the cake and smooth it.
Distribute the tips of asparagine-long mix, along with pine nuts and lemon zest.
Curl, therefore, the edges of the pastry in surplus.
Brush the pastry with egg yolk and bake in preheated conventional oven at 190-200 ° until golden brown (preferably, place the bottom of the oven).

Aneletti baked

quinoa salad for 4 people

Ingredients

10 350 g quinoa asparagus zucchini
4

2 carrots 1 small onion or red onion
The flowers of the zucchini
100 g shelled broad beans (in case of favism, replace with peas)
A handful of nuts macadamia nuts or

Extra virgin olive oil Salt and pepper to taste pink


Procedure Peel the skins of the beans also.
Slice the onion, the zucchini into rounds, beveled the stem of the asparagus and carrots.
In a large pan, sauté in two tablespoons of extra virgin olive oil, vegetables, including beans, holding the last flowers of zucchini and asparagus tips. Drain oil
allowed to absorb into the paper.
Meanwhile, cook the quinoa in water equal to twice its volume (ie a full glass of quinoa raw = 2 cups of water).
Cool the quinoa, then season with the vegetables, including asparagus spears cut into strips and cut into julienne zucchini flowers and dress with olive oil, salt and pepper (even if you like lemon).


anelletti baked

Serves 4 350 g
anelletti
oven to 250 g of minced veal 200 g of peas

7 dl
of tomato sauce 1 / 2 onion
1 / 2
carrot 1 celery
a bit 'of parsley (according to taste)
a bit 'basil (according to taste)

50 g grated cheese 1 cup dry white wine

extra virgin olive oil 1 knob butter breadcrumbs


sugar salt and pepper Method


decent chop onion, carrot , celery and parsley, and stew them in a pan with 4 tablespoons of olive oil and a knob of butter. Add the chopped
and let cook, stirring constantly.
Fading with wine.
Add the peas, then the past and add salt, pepper, basil and a little 'sugar (a teaspoon or a little more').
cook, stirring often, making sure it does not dry, adding water if necessary) for about 40 minutes a medium flame.
Meanwhile, boil pasta and drain it almost raw (usually requires a cook 5 minutes against the 13 required on the label).
dress with the sauce + 1 tablespoon of grated cheese. Pour into pans
portions or whole butter and sprinkled with bread crumbs (removing the excess with a brush).
Cover the surface with more bread crumbs and the rest of the cheese and bake at 200 degrees for 40 minutes.

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Blogcafè: missing two days!

In truth, I said it all in the title, but it's worth to say a few words more. First
to thank: Thanks to all those who are believing in me and Mimmo Alba and led us to be among the three finalists category "chef" in blogcafè , in the event Exquisite 2010.
access rates to the blog " Flowers caper", after the selection in this event, have grown strongly and this certainly fills us with immense joy, because, well, surely, even those who still do not know we have known, began to follow us, to leave traces of their passage (a few comments, however, a pity!).
Now, we would ask the last effort for those who love us, who wants to see us winning this year. For
votarci, you must connect to the site and register Exquisite (under the logo, there is the voice "creates nuovo account").
A questo punto, riceverete una mail con un link diretto alla votazione: cliccate su accedi e guardate a destra, sempre sotto al logo.
Trovate la categoria chef e lì il vostro amato "fiori di cappero" di Mimmo Alba.
Non possiamo far altro che ringraziarvi in anticipo e sperare di vincere.
Ma anche se non dovessimo arrivare primi, avremo già vinto, perché abbiamo saputo chi e quanti ci vogliono bene e sperano nella nostra vittoria e questo già è sufficiente per esultare, perché sicuramente siete tanti, tantissimi!

ps. chi lo avesse fatto nella prima fase, quella delle preselezioni, ora può rivotare, richiedendo la nuova password: il procedimento, per il resto remains unchanged. However, you can contact me with any questions or concerns.

ps.2 good luck to all participants!

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E finalmente riesco ad aggiornare il mio caro, vecchio blog! E' un periodo in cui non ho molto tempo libero, a dirla tutta non ne ho per niente. Riesco ad andare avanti a rilento con la mia stola (doveva essere uno scialle, ma non volevo complicarmi la Vita con le istruzioni da seguire ferro dopo ferro..eh no, diventa un impegno pure quello). Il colore della lana mi piace moltissimo, é tra il rosa cipria e il rosa antico, praticamente uno di quei colori che stanno bene soltanto a Zeudi Araya (e chi se la ricorda più??) con una carnagione ambrata. Insomma l'opposto mio che in questo periodo ho il colore delle mozzarelle scadute...ciònonostane porterò a termine il mio lavoro e poi lo indosserò, magari con un po' di trucco. Ma Yes, come on.

Detail of which is the simplest I could find, but I have to say me gusta much.

Yesterday I managed to get me a ride and went into the street where I was born to photograph these trees BELLISSSIMISSSIMI always decreed that the arrival of spring in my life. I remember when I was growing up on the roof of the house will be amazed to see the color of these flowers. But how cute are they? I find them beautiful.

I tried to capture some details of these gentlemen trees. But I know that are female trees, but yes, I prefer to think so:) And

'late, so the time is right to say stupid things.

And on the way back I could not photograph the lagoon and a small channel that I like, where some people moor their boats. In short, like the parking under the house where you can leave your car at night. Nice, right?

I would also have the photo of my blue sweater, who is always waiting for him to finish the neck, but the picture is coming very, very dark, so I have to wait to re-re-photographed at a time when a little 'brighter .

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risotto with asparagus, zucchini flowers and mullet roe


For several days I had purchased 30 grams of mullet roe, not knowing what to do. The
see again and again in the fridge, so clear, so soft ... and did not know what to do!
I did not want it to be trivialized and even follow recipes already known: I wanted to ... it was mine.
And today, by chance, glancing once again they were there in a row: asparagus, roe and zucchini flowers. I was stuck spending a hurry in the fridge and basket of vegetables I did not have space here and that the case did the rest.
Will soon to prepare the broth flavored with asparagus risotto and so to think about for the evening.
He could not start that way.


Ingredients 280-300 g of rice carnaroli
about 1 liter of broth 1 bunch asparagus

10 zucchini blossoms 1 small onion


white pepper 30 g butter 40 g pecorino
Crotone (or a fresh pecorino)
few grams of mullet roe
1 / 2 cup dry white wine (I used a yellow ribolla)
extra virgin olive oil (I used a double, Flaminio)

procedure

Cook the asparagus after eliminated the hardest part out of the water and leaving the tips.
Cut the tips and set aside.
Blend the asparagus stalks with a piece of stock (just to help the formation of cream) and cheese.
Fry the onion cut very fine. Far
Sfregola rice and then proceed as with any risotto, with wine blending and adding broth until 5 minutes from the end of cooking rice.
At this point, remove from heat and stir the rice with butter and cream of asparagus.
Add the asparagus tips and cut into julienne zucchini flowers.
A sprinkling of white pepper and roe and serve.

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Cioccoriso with macadamia nuts, raisins, vanilla and salt

Saturday, I was invited to a party where the leading multi-ethnic was rice.
Rice to "smile", which unites different cultures, rice, rice as the host of friendship between peoples. A beautiful combination
very active and that helps women in need.
That evening, I had the pleasure of tasting the rice prepared in a park in Milan, just in Milan!
Battivacco Point Park Farm and the project that is continuing as a "point park", is what remains of open countryside within the same city, covering a wide area (the project expected to reach 600 hectares in size and a production of 55 thousand meals of rice a day), where you can also find a nature trail, the riding and other activities. Easily accessible by subway and other well-served by public transport.

But let us!
I was asked to bring cakes ... I could not take pictures, because I did not bring my camera with me, but there were some beautiful pasta with ricotta and rice (instead of wheat), a cake mars (and this maybe I can add a picture of some Cubotto I is advanced), a Sienese cake recipe that I like mixed with the Bolognese, finally, I wanted to think of vegans: you know that I am very sensitive topic, especially when it comes to sweets, because I think it is a category which is always left out and this is bad, because it is really wide, with a good ethics, which can like it or not, born of respect for all animals and nature.
That is how this trick: a real cioccoriso, which tends to salty, but that leaves a beautiful sweet aftertaste.
The recipe can be varied by changing the macadamia nuts, walnuts, pine nuts or other dried fruit.

Ingredients for a block of cioccoriso :

350 g extra dark chocolate

20 g of cocoa butter

70 g of puffed rice

about 15 macadamia nuts

a bit 'of raisins ( to your taste: to bring something sweet)

a teaspoon of vanilla fleur de sel (alternatively, add a little 'stick of vanilla fleur de sel)

procedure

water bath melt the chocolate and cocoa butter and mix well.

Add the puffed rice.

Then cut in half the walnuts, raisins, then season with fleur de sel.

Pour the mixture into a mold covered with parchment paper or plastic wrap for easy Serve.

Success guaranteed!

Simple no? ;)
and is fine for those who suffer from lactose intolerance or allergies to milk protein, but also for celiacs!

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Spring to come!

E 'arrival in the spring and the tree in my backyard (pool, alas') and' in full bloom. I do not know what species it is, I'm pretty ignorant on the subject, but it 's an absolute beauty of this I am sure!

Yesterday afternoon I went for a walk in the area lungolaguna Alberoni, at the end 'of the island where I live. In that place you and 'absolute quiet and the few houses that overlook the lagoon are very pretty.


And they've taken this evening from my balcony when suddenly the sky was getting dark (again) and was getting a breeze from the north of respect.

are in a phase of "short":)

Night tomorrow night ... I woke up at 4:30 the ...

ps I edited the photo in my profile, I identify more 'with this sea that I'm lucky to have the house.

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The history of stained





The story I am about to tell is not a love story, but the story of an act of love.

I was only 23 years, a husband, a daughter, a father, mother, two and a brother-in-law, a travel agency too small and too large a house.
looked like a character born from the mind of Italo Svevo: all demanded something from me, but nobody realized it was what I needed and, above all, I could not meet anyone, despite my many efforts. Overnight
had become too few, to make everyone happy, I could sleep for a couple, maybe three hours a night, but for the quiet life doing this and more.

One day, the travel agency, became a friend of mine accompanied by a boy, something pushed me towards him ... I know who I was. Somehow, I managed to sell him what he needed and I kept her phone number. There had been a long time to know each other: the next day, he left to go to work as a cook in a hotel in Santorini.
After three months, has returned from Greece.

26 days had passed since the last time I ate something and nobody had noticed.
Twenty-six days of starvation, never a cramp, a failure and no one ever saw that I was only the ghost of myself, with those just 39 kg.
I do not know why I did it, but I chose him for help.
Just one phone call, to a stranger, after months of silence, only saying, "I do not eat for nearly a month." The response to the other end of the phone was: "You're in the agency? I'm coming. "

Half an hour later he was there beside me. He took me by the hand and led me by our friend in common: the brother of this boy had just returned from Greece and had brought the beans "sweet - kept Marco - I am preparing a spot that you dream at night."
All those people around me ... ... sconosciuti che si prodigavano per farmi venire voglia di portare in bocca qualcosa: finalmente qualcuno si era accorto della mia esistenza…
Fabio, il mio angelo, ha immerso un cucchiaio nella minestra e lo ha portato su, vicino alla bocca, soffiando delicatamente, come farebbe la mamma per il proprio bambino. Poi si è rivolto verso di me e ha avvicinato il cucchiaio alla mia di bocca: l’ho aperta riconoscente, come se dovessi fare la comunione. Non mi importava più niente del resto, non mi importava più niente di chi attorno a me mi stava ignorando: finalmente qualcuno si era accorto della mia esistenza!
Da allora, il macco di fave è rimasto, per me, il simbolo del ritorno in vita, della gioia della convivialità, the need to give and receive affection.

Macco bean and monkfish with fennel
(main course)


Serves 4 350 g of dried fava beans 1 bunch of fennel

3 cloves of garlic 1 chilli

10 tablespoons of oil extra virgin olive oil (preferably nocellara Belice)
1 monkfish tail
50 g flour 00
½ cup dry white wine (preferably inzolia)
1 tablespoon of oil jumping fish confit tomatoes
16

For the bean macco
12 hours before you begin, soak the beans in water and, if peel, remove it before della cottura.
In un’ampia pentola, versare 3 cucchiai di olio, l’aglio in camicia e il peperoncino sminuzzato.
Far insaporire a fiamma media (l’aglio non deve bruciare) ed eliminare l’aglio.
Aggiungere il finocchietto, sgranato e tritato.
Aggiungere le fave e rosolare per qualche minuto.
Coprire con acqua e cuocere per almeno 30-40 minuti.
(Se necessario, versare altra acqua nel corso della cottura, che dovrà essere a fiamma bassa-media).
Una volta che le fave saranno cotte, dovrebbero risultare già frantumate, ma per ottenere una crema densa e vellutata, aggiungere ancora un po’ di olio evo e frullare col minipimer (per non esagerare con l’olio, ci you can also help with some 'hot water).
to taste with salt if necessary.

For the monkfish
Remove skin and bone center.
Filleting the frog and many obtain abundance.
Pass the fish in flour and remove excess with the help of a metal mesh strainer.
In a pan, pour a few tablespoons of olive oil and sauté the fish until golden brown.
lasiare splash of white wine and evaporate the alcohol.
Season with salt and pepper if necessary and at their own taste.
Keep aside in a warm until ready to serve.

For confit tomatoes (if you had not already available to them):
Clean the tomatoes and cut a slot in the lower part of the skin (not deep).
Bring to boil a pot with water and dip into the tomatoes.
After 1-2 minutes take them away.
Allow to cool.
Remove skin and cut in half to take the seeds and water culture.
Place the slices of tomatoes on a baking sheet, sprinkle with salt, sugar (a teaspoon), pepper and thyme.
Bake at 120-130 degrees for about an hour (if not resist and decide to accelerate the time bringing the temperature to 140 ° -150 °, consider that you have to keep my eyes open because the risk of burning is high).

Definition Plate
In a shallow dish, place the beans in hot cream. At the center
predispose abundance of fish.
around the petals of tomato confit. Define
with a drizzle of extra virgin olive oil (I used the No. 1 Lawrence)

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I took some photos with the phone during a romantic walk with my goal '. Above the channel seen by a bridge that is located on Strada Nuova, but I can not remember the name .. that shameful Venetian ..


and above these two but I have taken a few days ago during my lunch break. Refer to the Greek Orthodox church, the photos I have taken, to be precise, from the deck of the Greeks.
Tomorrow I try to upload some photos of my magliocino blue (my first sweater finished!) That I have to complete only the neck and a picture of my new job, or the beginning of my shawl pink powder ..

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beans tofu and seitan skewers: a tribute to late Leemann

Critical or Criticón?

A look in the dictionary, the word is closely related to another, but in fact, in spoken language, the second takes on a meaning reluctant.

When, a month ago, the Corriere della Sera in its Vivimilano, has moved the "nice" criticism (from Criticón) not so much to Joia, vegetarian restaurant, 1 Michelin star, the Milan, as his patron, Pietro Leemann, the question of confusion between the two words was jarring to many.

Leemann For those unfamiliar, is a cook who started his career as a charlotte, cooked by a chef friend, in his home when he was still a child.

Since then, his life has been focused on the study and research of the kitchen and, after a long apprenticeship in the kitchen of Girardet and Marchesi, was devoted to vegetarianism (very bold choice in an area which is carnivorous Italian).

The food, therefore, can not give a middle ground: either you love or hate, the warm feelings do not belong.

The greatest difficulty lies in understanding the essence, not so much the taste: he who hesitates only to taste without using all five senses, is making a huge mistake. In fact, studies conducted mainly in the East, where he has worked extensively Leemann, led him to exploit not only the taste and sight, but also touch, hearing and smell.

Carrots with a heart of almonds disguised as eggs, meat balls that roll like pebbles on a plate, mysterious ingredients (as simple) that amaze and call for reflection as the names of its dishes.

Leemann But not only that, next to the kitchen of his restaurant, there is also the home one, simple and tasty that it creates for himself and his family, often to the point of veganism.

And from the kitchen of the house of Leemann (a little 'revisited), which today we take a recipe to take advantage of this last day of fasting in Lent, that of Good Friday. An idea quickly, but no less tasty, that will do you miss the meat.

tofu and seitan skewers on a bed of yellow
Ingredients for 4:
200 g 200 g tofu, seitan


sage and rosemary marinade 100 g of olive oil and balsamic vinegar sauce
100 g
soybean frying oil (he recommends that this recipe for sesame)
500 g di fagiolini gialli
100 g di mais bio no ogm

Procedimento:

Lessare i fagiolini in abbondante acqua fredda e senza sale.
Scolare il mais dal liquido di conservazione.
Tagliare a cubetti il tofu e il seitan e friggerli per 5 minuti in olio.
Mettere a marinare il tofu nell’olio e aceto balsamico (io ho considerato 50 g di uno e 50 g dell’altro) e il seitan nella salsa di soia per circa 30 minuti.
Accendere il forno a 180°, scolare i tocchetti dalle marinate e infilzarli con spiedi piccoli alternando un cubetto di tofu e uno di seitan.
Disporre gli spiedini in una teglia da forno e ricoprirli con rosmarino e salvia sminuzzata.
Cuocere in forno for 5 minutes. In
individual plates, arrange a trail of green beans and yellow corn, seasoned with the advancing of tofu from the marinade and lay it on the skewers.