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Congratulations to all the fathers and to Joseph and Josephine!


With a day late but justified by an unexpected influence that is passed from child to me and I saw her body at any moment.
Yesterday was March 19: For the Italians, it's Father's Day.
But not in every country in the world this is the day of the festival, but ... every month of the year a country that celebrates dad.
We Italians identify with this feast day of St. Joseph, foster father of Jesus
The idea, however, is United States, where a woman in the century, it was already angry because there was Mother's Day, but not the father, and chose the birthday of his father to celebrate.
In Sicily, are prepared sfinci a sort of pate a choux, which is fried at a temperature not too high in lard until the ball is not swollen and puffy and swollen even more.
I dedicate it to dad and my dad, who live with a report made of ups and downs, but only because we want too well.

Ingredients for the pate a choux:
250 g water 55 g of lard


6 eggs 250 g flour 00
a pinch of salt a pinch of baking


per la crema di ricotta:
1 kg di ricotta di pecora
300 g di zucchero a velo
la scorza grattugiata di un'arancia
ciliegine
polvere di pistacchio

La sera prima, mettere a sgocciolare per bene la ricotta.
In un tegame, far bollire l'acqua, lo strutto e il sale.
Versare a pioggia la farina e mescolare fuori dal fuoco.
Quando la pasta sarà ben amalgamata, aggiungere uno alla volta l'uovo e rimettere sul fuoco fin quando non inizierà a sfrigolare e staccarsi dalle pareti.
Aggiungere infine il bicarbonato.
Togliere dal fuoco e lasciar riposare l'impasto.
Nel frattempo, prendere la ricotta e aggiungere lentamente lo zucchero e mescolare vigorosamente, cercando di rendere la crema più liscia possibile.
Aggiungere la scorza grattugiata fine dell'arancia.
In un pentolino, mettere circa 400 g di strutto e far fondere.
Portare a temperatura e versare una pallina di pasta.
Girare continuamente con un cucchiaio per permettere alla palla di gonfiarsi uniformemente.
Prelevare quando si sarà aperta per bene e porre su carta assorbente ad asciugare (se la temperatura è corretta, non dovrebbe aver assorbito strutto).
Quando le palle saranno raffreddate, spalmare la crema di ricotta, decorare con polvere di pistacchio e decorare con una ciliegina.

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week heavy.

This week has been really heavy for me, every day return home no earlier than 19.00 and out of 7 in the morning the other night .. I need for physical and download them just arrived after a healthy shower I started to make something decent (we had dinner Tardino:))
chard sautéed after boiled them and some artichoke hearts, sautéed with garlic and also Prezzemolina ...

I prepared a beef broth for the next day, the view that if there is organized in time is likely to eat the same things .. and

are also able to strike up a donut for breakfast in the morning. I prepared with 2 lemon yogurt and chocolate chips. Above, the raw version e..

and the version here instead of "Eat me". In fact it is literally gone in our mouth.

But at the end of the evening I felt better, a bit 'because we enjoyed dinner, a bit 'because I downloaded the accumulated tension out of the house, cooking.

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Strangozzi pistachio pesto and prawn

Il mondo corre veloce.
La vita di tutti i giorni è frenetica, almost obsessive in the pursuit of perfection in the set and the lack of attention being.
dream seems almost a crime, because everything (and everyone) you remember that you must do this or that, you need to reach the goal.
This objective is often not yours, but to someone else.

Then, at lunch, away sandwich (or whatever it happens) to be punctual at the meeting of 14.00 (but why the 14 and not 15? The others are not going to eat?).
And maybe, as the fate (in the guise of Head - reviews - top) is mocking, there is also the meeting of the score of 17:30 or 19:30 (and not know that back home you must go through who knows how many km to bypass the queue like everyone else or you will have to change three means of transport).
So, of course, that evening, the dinner (if you have always wanted to prepare it and eat it) does not take place before 21 or 22, just in time to close the day, crashing on the pillow.

short, no time!
Yes because everything is a matter of time.

But listen .. at least once a day (even just one day a week), love each other a bit '.
No need to waste hours at the stove to be able to cuddle at the table, so do not even need to fast or to use the torcibudella of junk food.
Just a little organization.
How? Let me explain in the following recipe, a recipe that takes about 15-20 minutes, a few ingredients, the taste.

Strangozzi pistachio pesto and prawn

Ingredients
6 prawns (also frozen)

6 cherry tomatoes 200 g pistachio pesto (if you want to do this, simply pistachios, extra virgin olive oil nocellara Belice , a pinch of salt. Prepare it when you have time and desire, because it keeps well) 2 cloves of garlic

strangozzi 250 g (but are fine spaghetti, vermicelli, linguine, guitars)
half chili
2 tablespoons extra virgin olive oil flavor minimally invasive

Preparation
Turn on the stove and put on the large pot with enough water.
While waiting for the water starts to boil, if the prawns are not fresh, but frozen, being 3 minutes in microwave defrost mode (not horrified, remember that in a hurry! But if you can schedule it on time, respect the chain cold).
Remove the head and shell from the shrimp, and diced preserved throughout the pulp, removing, with a toothpick, the black wire (not lagnatevi: only 6 shrimp!)
Take a medium-large skillet, pour oil and brown the garlic. Delete
just takes color and add half a red pepper and shrimp heads and shells. Far
coloring the shells as if there were shrimp in and crush their heads.
With the help of pliers, remove all remaining shrimp, reduce heat to low and put the pieces of shrimp.
Add the pistachio pesto, a ladle of pasta water (since you have already put to cook) and, finally, tomatoes, chopped (if you really fast, goes well in 4). Drain
with pliers, the pasta al dente, retaining a little 'cooking liquid, add to sauce to make it more creamy.
Mix and serve.

Fifteen, twenty minutes, no more for a dish invigorating, a restaurant, simply using a few shortcut survival school.

Note. Strangozzi are also known as strozzapreti. It 's a typical size of Umbria and owes its name to the shoe laces, with which the anti-clerical strangled priests .

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Prague, very cold and lots of magic ..

Last weekend we went to Prague and I must say that I agree wholeheartedly with everyone I know and that since there already, I said "ah, Prague is beautiful, you'll see! E 'magic! "
It 'really beautiful, has an almost fairy-tale charm, has captured immediately.
E 'snowed for a whole day and this has made it to mei pù eyes still magical and enchanting.
And my third favorite capital, along with Paris and Lisbon.

Some rooftops of Prague.

I love these lamps! At sunset light up and give the city an even more fascinating. For a moment reminded me of a scene from the movie "Narnia" when the girl enters for the first time in Narnia (through the magic wardrobe) and meets the faun in a forest full of snow and illuminated by a lamp post.

It 's true these pictures is a lot like each other, but in the end I photographed the corners that I loved the most. E I realize that they are quiet corners, full of peace. A few photos to the Old Town Square, many photos of the gardens covered in snow ... of course the Old Town Square is breathtaking for its beauty.

Some photos at Golden Lane, behind the Prague Castle. The alley is coccolissimo, sin is a long, long tour.

At number 22, Golden Lane has lived for a short time the writer Franz Kafka is not one of my favorite writers (I do not want to Franz, but I struggled just to finish your " Metamorphosis "). I walked into this tiny little house and I imagined him, sat down to write. Thrilling, really.

Another place that I liked very much and that all visitors will surely have visited the PRGA and the Jewish Quarter, also close to our hotel.