Natural Stonebacksplash Kitchen Tile

Schiaffoni garofalo with cod 'creamed artichokes

Arrival I too sympathetic to participate in this contest, created by Tzatziki breakfast in collaboration with Pasta Garofalo.

I was very undecided about what to post, since the recipe was created specifically for the competition ....

The idea then arose of whether 'during the night, wanting to exploit what we already had at home, he met our tastes and easily achievable.

Moreover, seeing that the dear friend Christian on out menu also attended ... I could not resist any further!

The cod mantecato appartiene alla tradizione italiana: tutti conoscono quello alla vicentina, ma, in giro per l'Italia, lo si trova utilizzato in molte ricette: dalla Sicilia al Veneto, ognuno ha la propria ricetta di baccalà.

Il piatto, quindi, attraversa trasversalmente l'Italia, portando con sè i profumi del sud (la menta), la patata bolognese, i carciofi romani, il baccalà alla vicentina.

Non troppi elementi, non troppo caos nel piatto, ma un esempio di come l'Italia, pur conservando la propria tradizione, può offrirci nuovi spunti e nuovi sapori.

Ma non tiriamola troppo per le lunghe: eccovi foto e ricetta.

Serves 4

24 slaps garofalo

150 g of dried cod soaked

200 + 150 g of milk for cream potatoes

5 artichokes

1 shallot

30 g of grated cheese

1 / 2 cup dry white wine (I used a chardonnay from Sicily)

1 bunch fresh mint

Bologna 1 potato boiled medium size (about 200 g)

extra virgin olive oil for cooking and possibly cilento Lorenzo 1 for the final touch

salt and pepper 1 red pepper

little peanut oil for frying.

procedure

Clean 4 artichoke hearts and cut into wedges.

Clean the fifth cut into thin slices and artichoke heart.

Put both in acidulated water.

Drain the artichokes and fry julienne.

Meanwhile, remove the cuticle of the shallot and chop it perfectly.

In una pentola di rame, versare 3 cucchiai di olio evo assieme allo scalogno e farlo rosolare.

Aggiungere il baccalà, privato della pelle e ridotto a tocchetti.

Far insaporire nello scalogno e bagnare di vino bianco secco.

Una volta che l'alcool sarà evaporato, aggiungere i carciofi a spicchi per 5 minuti e terminare la cottura con 200 g di latte e qualche fogliolina di menta.

Salare e sbriciolare un peperoncino secco.

Spegnere quando il liquido sarà esaurito e il baccalà si sarà spappolato.

Frullare brevemente il composto e tenere da parte a raffreddare.

Peel, then, the potato and smash it with the remaining milk and the leaves of two or three branches of mint, grated cheese.

Season with salt and pepper.

slaps Cook in boiling salted water for 1 / 3 of the cooking declared on the label (in our case, just about 12 minutes).

Drain and pour into a baking pan by spraying briefly with a few drops of extra virgin olive oil does not stick to the pasta.

Fill a disposable pastry bag with the cod fish.

Fill each slap with this mixture and place in oven for a few minutes to let him finish cooking.

Heat the mashed potatoes.

Stendere una parte di crema sul piatto da portata, disporre gli schiaffoni in sequenza, e, sopra, il carciofo fritto.

Definire con un filo di olio Lorenzo n.1 (nocellara del belice).

Compact Small Lcd Projector

yule logs and even delayed his shot

Nel mio articolo del venerdì sul Mangione lo chiamo Tronchetto al profumo di limone.
Sottolineo il profumo, più che il gusto, perché il sentore di limone è appena accennato, mentre il profumo quando si taglia la prima fetta è da togliere il fiato.
Ringrazio Susyvil che, gentilmente, mi ha recapitato gli splendidi limoni del suo orticello che sanno di Campania, che sanno di mare.
Non potevo, quindi, lasciarli morire senza trovargli una collocazione importante e allora...
Ma tutto è spiegato nell'articolo che segue.


Tronchetto al profumo di limone

“La Befana tutte le feste porta via” si dice ai bambini ogni 6 gennaio.
E mentre si smontano gli alberelli di Natale e si tolgono gli addobbi da case e balconi, come ultimo ricordo del periodo di festa, racconto una storia del Natale dei poveri.
At one time, they proceeded to the ceremony of strain or chocolate.
The father put in the trunk of an oak fireplace off and yet, at his side, he laid some juniper branches, then poked the fire.
That chocolate was a symbol of the tree of good and evil, the tree of Adam and Eve.
The fire that burns the tree of sin, instead, was the symbol of redemption implemented by the arrival of Jesus
From here comes the log of Christmas, which, from its origins in Sicily that I can not forget, it becomes lemon tree, with the side facing north, covered with moss, translated into green macarons.
For those wishing to modernize and make portions, without breaking into a sweat To zoom out, you can choose the short version, deconstructing the composition.

Structure of trunk :

almond biscuit crisp puffed rice and hazelnut ganache
mounted Flux 64% varlhona manjari

sorrento lemon ice cover to 39% milk chocolate Orizaba
green macarons
lemon peel

Ingredients for the biscuit with almonds

50 g caster sugar 50 g almond flour

2 egg yolks 1 whole egg whites

90 g 30 g of sugar for
egg whites 40 g of flour sifted five Petra Molino Quaglia
Montare l’uovo con i tuorli, lo zucchero e la farina di mandorle, finchè non diventi bianco e spumoso.
Montare gli albumi a neve con il resto dello zucchero.
Amalgamare i due composti delicatamente con motivi decisi ma senza smontare, aggiungendo prima una parte degli albumi e poi, lentamente il resto.
Aggiungere la farina setacciata, poco per volta.
Stendere l’impasto su foglio di silicone a 3 mm e mettere in forno, gia’ caldo a 200° per circa 6-7 minuti.
Arrotolare il foglio di silicone dentro a uno straccio umido e lasciar raffreddare.

Ingredienti per il croccante
50 g di riso soffiato pralinato alla nocciola
30 g di cioccolato varlhona 64%
30 g milk chocolate 35% varlhona

Melt both chocolates in a double boiler and add the puffed rice.
Mix and cool the mixture into molds as large as a coin.

Ingredients Manjari chocolate ganache mounted
100 g of whole milk
5 g of glucose

2 g gelatin 200 g cream 35% fat
varlhona Manjari chocolate 160 g 64 g 10%
cocoa butter

2 star anise 3 cloves 1 strip fresh ginger

Put the spices in dipping in cream and let stand for several hours (preferably overnight).
The next morning, put the gelatin in cold water and let soften for about 10 minutes.
Melt the chocolate and cocoa butter to 40 degrees (okay in a water bath).
Meanwhile, boil the milk with glucose.
Squeeze the gelatine and dissolve it in milk.
pour in the melted chocolate and mix vigorously trying not to incorporate air. Blend with the mixer
Immersion to refine the structure.
Add the cold cream and leave to rest for at least 3 hours, preferably 6.
spent the hours of rest, fit the ganache with whips.
Fill a pastry bag with a cylinder covered with acetate sheets the size of 3 cm in diameter and about 7 cm in height and place in freezer to solidify (the To facilitate the final steps of composition)

Ingredients for lemon ice
75 ml lemon juice 500 ml water

70 g corn starch 150 g caster sugar

The peel of one lemon In

a non-stick pan, sift the cornstarch and mix it with sugar.
Add the liquid and the lemon zest and to restrict over medium heat.
Pour the silicone sheet extending the height of the mixture up to 4 mm.

cover 39% of chocolate Orizaba
90 g of chocolate coating varlhona Orizaba
60 g 39% cocoa butter
Melt the chocolate with cocoa butter in a double boiler.

Composizione del dolce
Stendere il biscuit di mandorle.
Su di esso stendere anche il foglio di gelo di limone.
Porre al centro il cilindro di ganache di cioccolato.
Arrotolare e stringere in carta da forno.
Alla base, mettere il croccante di riso soffiato, facendo in modo che aderisca bene alla ganache.
Versare la copertura di orizaba e stendere con l’aiuto di una spatola lunga di modo che si formino delle strisce che simulino le righe della corteccia.
Tagliare la parte superiore in senso obliquo per mostrare i cerchi concentrici del tronco.
Applicare un macaron verde su un lato del tronco e sbriciolare un secondo macaron per ricostruire il muschio.
Impiattare il dolce su a base of crumbled macaroons and dried lemon peel (if you earn in fragrances that unfortunately can not be made across the screen).

Dieta Dla Grupy Krwi 0

Finger food of yesteryear: a tribute to Escoffier

These days, I was moooooolto busy with work in the bakery.
I could not, therefore, update the blog with recipes published each week on the magazine of the glutton.
Today, however, 'I want to do it as a gift for Christmas, a bit' to remember a true teacher and father of the history of the kitchen, reviving and italianised (Escoffier certainly had not used the dough!).
I think this freedom granted to these parties: a tasty and elegant solution to avoid having to spend so much time to stoves.
Today's recipe and ' Scallops Provencal Scallops Provencal

Finger food from the past and recipe for the holidays, by Auguste Escoffier

Cinzia "Cisejazz" Cyprus

period of holidays, invitations, sumptuous lunches, exchange of gifts, of barrels at year's end.
Just last year, one wonders what to prepare on time for practical, quick, pleasant, not too involved, maybe, why not? A dinner of finger food, the nice portions, presented in paper cups, plates, etc.. In short all "mini".

But peering into the past, in a very distant past, which is more or less, a century ago, you can find recipes that would go very well today, especially for the holidays.

What, unfortunately, is often forgotten when preparing dishes for Christmas and New Year, is that the choice of menu, must eventually be a "treat orchestration" (to use a proper term of the protagonist of this recipe).

Auguste Escoffier was a great figure in the history of cuisine.
With the strength and persistence that characterize it, pushed already youngster, his uncle in the kitchen, through the military kitchens, beginning in 1879 until the true path that will make him famous and which led him to be the father of the new way of thinking about food: not just a mess of creams and sauces, but the kitchen to feed, with recipes made wisely and with no frills .
New Year's, we find solace in a pot right of this great chef of the past: the scallops Provencal, where the shell replaces the usual dish and it is the scene in a dish taste beyond the Alps.

Ingredients for 4 people - 15 people for New Year's finger food
1 kg of scallop shell
300 g of spaghetti (preferably 45 cm) 10

ripe tomatoes 50 g butter 2 shallots

1 spicchio d’aglio
Un po’ di farina
1 bicchiere di vino bianco secco
2 cucchiai di olio extravergine d’oliva
Sale
Pepe

Esecuzione
Pulire le conchiglie delle capesante e farle aprire sul fuoco.
Eliminare una delle due valve ed estrarre polpa e corallo.
Tritare gli scalogni, spellare i pomodori tuffandoli in acqua bollente per qualche minuto ed eliminare i semi.
Tagliare le capesante e i pomodori a filetti.
Passare la capasanta nella farina (eliminare se in eccesso e se non si vuole ottenere un effetto molto cremoso, ripassandole in un colino).
Rosolare gli scalogni tritati nell’olio e poi aggiungere la polpa delle capesante.
Sfumare con vino bianco.
Aggiungere il pomodoro a filetti e lo spicchio d’aglio, privato della cuticola.
Infine, anche il corallo.
Aggiustare di sale e di pepe.
Coprire il tegame e lasciar cuocere a fiamma bassa per altri 15 minuti.
Sciogliere a parte il burro e versarlo sulle capesante.
Nel frattempo, far cuocere gli spaghetti e prelevarli al dente.
Spadellare la pasta nel tegame con un po’ del suo liquido e servire nelle conchiglie vuote e pulite.

Bluetooth Dongle And Earpiece

taroz as T!


I was going to forget to publish the recipe last Friday '.
This week I bring in Valtellina, a place that I love and where I would go ever ever ever!

The recipe I learned from a friend of Bormio greeting (hello Simon!), And although we do not write more ', still harbor in their hearts.

Taroz!

discover a recipe for poor Alta Valtellina

Cinzia "Cisejazz" Cyprus

No, not an offense to anyone (as some might suspect the South)

the taroz, to "calibrate" or mix, remix, is a preparation of simple cooking Valtellina (especially the Alta Valtellina), made with raw materials readily available, which is accompanied by sausages.

difficult to find this dish in a restaurant, but it certainly has delighted the palates of many indigenous commensal or captain in the province of Sondrio holiday.

It is not the recipe for who is on a diet, in fact, one could say that "if the play" with the most famous of pizzoccheri Teglio fact, the melted butter, dairy (Or for those who can not find it, Fontina, even if he does not give the same intensity of taste), the slinzegha make highly caloric, a dish that otherwise might well be consumed by those who have weight problems.
Taroz Of note, the festival which is held in the summer triangle.

This is my version, as I learned to make her stay in my friends from Valtellina and Bormio, then, does not pass the winter in which no repetition (perhaps accompanied with delicious sciatt or chiscioi).


Serves 4 600 g potatoes 400 g beans

150 g of dairy cheese (fontina instead)
100 g butter 100 g
slinzegha (Alternatively, pancetta, bacon or even pork loin)
Abundant sage
If desired a clove of garlic can not hurt.

Boil the potatoes in their skins and beans.
Peel the potatoes and mash together the beans, mixing them together.
Salt and pepper to taste.
Roll out the dough in a baking dish.
Cut into cubes or slices and spread on the dairy mixture.
Bake at 180 degrees until the cheese has melted completely.
In a saucepan, melt the butter and brown the meat with the sage slinzegha (or other cured meat) into small cubes.
Pour melted butter on the baking sheet and put in oven for final browning, under the hot grill for 1 to 2 minutes.