tag:blogger.com,1999:blog-174858075964032042024-03-27T19:15:16.229+01:00Juls' KitchenJulshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-17485807596403204.post-51279755871456927692009-06-19T10:51:00.010+02:002009-06-19T12:38:40.632+02:00Trasloco - Move!<a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibouEpxnNKZSGd77T85LqwESGjWytEJwqx28uA3NbdTebo3_0muLrQgNDYEBym0_paPjdCIi6AsukGN3piGJNfdStfUN19exwP7Iq5Jou0Q0WQu3pml3_QYd41kjDsJa-fPnBRQQL5vnY/s1600-h/suitcase.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 256px; height: 178px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibouEpxnNKZSGd77T85LqwESGjWytEJwqx28uA3NbdTebo3_0muLrQgNDYEBym0_paPjdCIi6AsukGN3piGJNfdStfUN19exwP7Iq5Jou0Q0WQu3pml3_QYd41kjDsJa-fPnBRQQL5vnY/s400/suitcase.jpg" alt="" id="BLOGGER_PHOTO_ID_5348959368437791650" border="0" /></a><span style="font-family:trebuchet ms;">C'era una volta una ragazza tanto appassionata di cucina, che ha deciso, dopo un anno di frequentazione del Blog di cucina con la </span><span style="font-weight: bold; color: rgb(0, 102, 0);font-family:trebuchet ms;" >C</span><span style="font-family:trebuchet ms;"> maiuscola (sì, perché è il </span><a style="font-family: trebuchet ms;" href="http://www.cavolettodibruxelles.it/">Cavoletto</a><span style="font-family:trebuchet ms;">!) di aprire il suo blog, questo qui! Ha trovato tanti nuovi amici - alcuni amici con la A maiuscola - e ha scoperto la magia del mondo dei foodblogger.</span><br /><span style="font-family:trebuchet ms;">Poi questa stessa ragazza è stata appoggiata da alcuni amici della vita reale che le hanno regalato tanti buoni consigli e... </span><a style="font-family: trebuchet ms;" href="http://it.julskitchen.com/">un sito</a><span style="font-family:trebuchet ms;">! Voi che leggete sappiatelo, siete persone speciali, è stata una fortuna avervi incontrati!</span><br /><span style="font-family:trebuchet ms;">Oggi mi trasferico di </span><a style="font-family: trebuchet ms;" href="http://it.julskitchen.com/">là</a><span style="font-family:trebuchet ms;">... mi farebbe tanto piacere che anche chi passa ma non legge lasciasse di là un saluto, così so chi siete!</span><br /><span style="font-family:trebuchet ms;">Dalla prossima volta i nuovi post saranno su </span><a style="font-family: trebuchet ms;" href="http://it.julskitchen.com/">www.julskitchen.com</a><span style="font-family:trebuchet ms;">, con 2 versioni, in </span><a style="font-family: trebuchet ms;" href="http://it.julskitchen.com/">Italiano</a><span style="font-family:trebuchet ms;"> ed </span><a style="font-family: trebuchet ms;" href="http://en.julskitchen.com/">Inglese</a><span style="font-family:trebuchet ms;">, così che le mie due passioni più grandi, la cucina e l'inglese, abbiano una casa accogliente e.. rosa! Grazie a tutti per il sostegno, ci vediamo di là!</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://it.julskitchen.com/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 154px; height: 125px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc7m4LXSavS7P1JHXfF__41wiM9NPiwYaIfILU_S4cBSvqB4qOSpz-2KBPAA-2mESTIeXfqy37dlL6zi4doPeEhFECPmux9ET8CRowl38UZCfGZ2e85aZFwUArHxM8doTxGRciOuNn4JI/s400/HP+per+twitter.jpg" alt="" id="BLOGGER_PHOTO_ID_5348968608005596498" border="0" /></a><br /><span style="font-family:trebuchet ms;">Once upon a time, there was a girl so passionate about cooking. She decided, after having attended for one year the Blog with the capital </span><span style="font-weight: bold; color: rgb(0, 102, 0);font-family:trebuchet ms;" >C</span><span style="font-family:trebuchet ms;"> (yes, the C, is </span><a style="font-family: trebuchet ms;" href="http://www.cavolettodibruxelles.it/">Cavoletto</a><span style="font-family:trebuchet ms;">'s blog!) to open her own blog, this one! She has met many new friends - with the capital F - and has discovered the magic world of foodbloggers.<br />The same girl was supported by some old friends who gifted her with good advices and... </span><br /><span style="font-family:trebuchet ms;"></span><a style="font-family: trebuchet ms;" href="http://en.julskitchen.com/">a new site</a><span style="font-family:trebuchet ms;">! you, who are reading now, must know you are special ones! I'm proud to be your friend!</span><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Today is the moving day, I'm going <a href="http://en.julskitchen.com/">here</a></span><span style="font-family:trebuchet ms;">... please leave me a comment in the new site, so I know who you are!</span><br /><span style="font-family:trebuchet ms;">From next time on, all the new post will be on </span><a style="font-family: trebuchet ms;" href="http://en.julskitchen.com/">www.julskitchen.com</a><span style="font-family:trebuchet ms;">, with two different versions, one in <span style="text-decoration: underline;"></span></span><a style="font-family: trebuchet ms;" href="http://it.julskitchen.com/">Italian</a><span style="font-family:trebuchet ms;"> and one in </span><a style="font-family: trebuchet ms;" href="http://en.julskitchen.com/">English</a><span style="font-family:trebuchet ms;">: so, my two biggest passion, cooking and Enslish, would have a new and cozy house... a pink one!<br />Thank you for your friendship, see you over there!<br /><br /></span><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://en.julskitchen.com/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 154px; height: 125px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc7m4LXSavS7P1JHXfF__41wiM9NPiwYaIfILU_S4cBSvqB4qOSpz-2KBPAA-2mESTIeXfqy37dlL6zi4doPeEhFECPmux9ET8CRowl38UZCfGZ2e85aZFwUArHxM8doTxGRciOuNn4JI/s400/HP+per+twitter.jpg" alt="" id="BLOGGER_PHOTO_ID_5348968608005596498" border="0" /></a>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com17tag:blogger.com,1999:blog-17485807596403204.post-50750635327793616102009-06-17T09:46:00.004+02:002009-06-17T12:45:28.153+02:00La Cucina di Nonna Menna: i crostini di milza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3655/3632388202_1ff541e413.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3655/3632388202_1ff541e413.jpg?v=0" alt="" border="0" /></a><br /><span style="font-family:trebuchet ms;">Lo so, siete abituati ormai ai miei racconti bucolici del mercoledì, l’infanzia di nonna, i parenti e gli avi, i modi di dire e la campagna toscana… ma questa volta se dovessi descrivervi questa ricetta attraverso alcune immagini rischierei di ripetere <span style="font-weight: bold;">Kill Bill</span> di <span style="font-weight: bold;">Tarantino</span> per quello che riguarda i colori e lo stile!</span><br /><span style="font-family:trebuchet ms;">Pulire la milza è quanto di più vicino ci sia nella mia cucina alla carneficina della banda di <span style="font-weight: bold;">O-ren Ishii</span> da parte de La Sposa, davvero!</span><br /><br /><a style="font-weight: bold;" href="http://www.madeinkitchen.tv/ricette/la-cucina-toscana-crostini-di-milza/"><span style="font-family:trebuchet ms;">Per leggere oltre... vai su Made in Kitchen!</span></a><br /><br /><div style="text-align: center; color: rgb(153, 0, 0);"><span style="font-weight: bold;font-family:trebuchet ms;" >::::: SPLEEN CROSTINI :::::<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3637/3631577375_92c6a9708c.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm4.static.flickr.com/3637/3631577375_92c6a9708c.jpg?v=0" alt="" border="0" /></a><br /></div> <span style="font-family:trebuchet ms;">Do you remember the <a href="http://julskitchen.blogspot.com/search/label/tuscan%20recipes">crostini neri</a>? The ones made with chicken liver?</span> <span style="font-family:trebuchet ms;">Well, today I’ll show you another version: these are made only with spleen.</span> <span style="font-family:trebuchet ms;">Obviously you can make Tuscan crostini with chicken livers and spleen together, to soften the strong and intense taste of spleen.</span> <span style="font-family:trebuchet ms;">These crostini are typical of my area, we made often them , especially since my aunt Teresa gave us an infallible and reviewed recipe. It is today’s recipe!</span> <span style="font-family:trebuchet ms;">I know, I know you’re used to my Wednesday’s pastoral stories, grandma’s childhood, relatives and ancestors, traditional sayings and Tuscan countryside… but if I had to describe this recipe through some shots, I would run the risk to repeat Tarantino’s <span style="font-style: italic;">Kill Bill</span> as regards colours and style!</span> <span style="font-family:trebuchet ms;">Clean the spleen in my kitchen is the most similar thing to O-ren Ishii’s band bloodbath committed by the Bride, really!</span> <span style="font-family:trebuchet ms;">Mum with a spoon in her hands, a huge white apron and latex gloves is Dario Argento’s worth!</span> <span style="font-family:trebuchet ms;">But let’s hit the recipe.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3623/3631579421_1c780e914c.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3623/3631579421_1c780e914c.jpg?v=0" alt="" border="0" /></a><span style="font-family: trebuchet ms; font-weight: bold; color: rgb(153, 0, 0);">Ingredients:</span><br /><ul><li><span style="font-family: trebuchet ms;">beef spleen, 300 gr</span></li><li><span style="font-family: trebuchet ms;">medium onion, 1</span></li><li><span style="font-family: trebuchet ms;">carrot, 1</span></li><li><span style="font-family: trebuchet ms;">celery, 1 stalk</span></li><li><span style="font-family: trebuchet ms;">parsley, 1 tuft</span></li><li><span style="font-family: trebuchet ms;">garlic, 1 clove</span></li><li><span style="font-family: trebuchet ms;">vinegard capers, 1 large tablespoon</span></li><li><span style="font-family: trebuchet ms;">red wine, 1 glass</span></li><li><span style="font-family: trebuchet ms;">tomato sauce, qb</span></li><li><span style="font-family: trebuchet ms;">anchovy paste, qb</span></li><li><span style="font-family: trebuchet ms;">(salt)</span></li><li><span style="font-family: trebuchet ms;">extra virgin olive oil</span></li></ul><span style="font-family: trebuchet ms;">First and foremost, the spleen.<br />Wear latex gloves if you don’t want to resemble a country vet up to a calf birth. Extract the pulp from the spleen by scraping it with a largo tablespoon so that the pulp meat comes out. </span><br /><span style="font-family: trebuchet ms;">Mince carrot, celery, parsley, garlic and onion.</span><br /><span style="font-family: trebuchet ms;">Warm a large tablespoon of olive oil in a non stick pan and sauté all the minced vegetables.</span><br /><span style="font-family: trebuchet ms;">When they are soft and well sauté, add spleen pulp and stir until it gets brown and it’s cooked through.</span><br /><span style="font-family: trebuchet ms;">This is the moment to add a glass of red wine: let it reduce and add a bit of tomato sauce to redden the sauce. Now, remove from the heat and add the minced capers.</span><br /><span style="font-family: trebuchet ms;">What about tastiness? Don’t dare adding salt! As for the other <a href="http://julskitchen.blogspot.com/search/label/tuscan%20recipes">Tuscan crostini</a>, we’ll reach the right tastiness adding anchovy paste.</span><br /><span style="font-family: trebuchet ms;">So, add little by little some anchovy paste and whip the sauce, tasting each time to find the right tastiness. It is delicious spread on a slice of Tuscan bread: add some boiled egg slice, to give a cool color contrast and soften the strong flavour of beef spleen.</span>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com15tag:blogger.com,1999:blog-17485807596403204.post-90072167741523429722009-06-15T14:57:00.004+02:002009-06-16T14:55:41.140+02:00Flowers in a shortbread!<a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2469/3606468803_5e67cbe240.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm3.static.flickr.com/2469/3606468803_5e67cbe240.jpg?v=0" alt="" border="0" /></a><span style="font-family:trebuchet ms;">Non so per quale principio della fisica quantististica o della relatività Einsteniana il tempo voli coì velocemente quando stai bene, in compagnia degli amici e possibilmente in giro in posti meravigliosi. Questo per dire che sono di ritorno da due giorni passati a Pitigliano, con visita alla Vie cave, soggiorno in un agriturismo biodinamico e bagno di mezzanotte alle Terme di Saturnia e che mi devo ancora riprendere. Per di più stasera ho il mini esamino di inglese, quindi questa volta tengo a bada la mia vena ciarliera e passo velocemente alla ricetta!</span><br /><br /><div style="text-align: center;"><span style="font-weight: bold; color: rgb(153, 51, 153);font-family:trebuchet ms;" >::::: FLORAL SHORTBREADS :::::</span><br /></div><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3568/3606475869_4b52ddb0d9.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3568/3606475869_4b52ddb0d9.jpg?v=0" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(153, 51, 153);font-family:trebuchet ms;" >Ingredienti per una ventina di biscotti:</span><br /><ul><li><span style="font-family:trebuchet ms;">farina, 150 gr</span></li><li><span style="font-family:trebuchet ms;">zucchero di canna, 50 gr</span></li><li><span style="font-family:trebuchet ms;">burro demi-sel, 100 gr (non lo avevo e ho messo burro non salato ed un cucchiaino di sale)</span></li><li><span style="font-family:trebuchet ms;">latte, 5 cucchiai</span></li><li><span style="font-family:trebuchet ms;">tisana, 2 cucchiai (qui si intendono le foglie di tisana)</span></li></ul><span style="font-family:trebuchet ms;">Ho preso questa ricetta dal Saveur francese, modificandola leggermente. </span><br /><span style="font-family:trebuchet ms;">Prevedeva del burro demi-sel che ho sostitutito con del comune burro ed un cucchiaino di sale, cosa che ha permesso che si sentissero i cristalli di sale quando si mangiano i biscotti. Lo rifarei, la sensazione era molto piacevole!</span><br /><span style="font-family:trebuchet ms;">Al posto del the al gelsomino, che credevo di non avere, ho messo una tisana della primavera acquistata in Germania da Claudia, che ha dentro pezzetti di mela, buccia di rosa canina, fiori di ibisco, fiori di malva, fiori di calendula e caramello.</span><br /><span style="font-family:trebuchet ms;">Insomma, andando alla ricetta...</span><br /><span style="font-family:trebuchet ms;">Porta il latte ad ebollizione, togli dal fuoco ed aggiungi la tisana: lascia in infusione 15 minuti.</span><br /><span style="font-family:trebuchet ms;">Mescola la farina e lo zucchero di canna, aggiungi il burro ammorbidito a pezzetti e lavoralo con le mani.</span><br /><span style="font-family:trebuchet ms;">Filtra il latte, aggiungilo e lavora l'impasto fino ad ottenere una pallina di impasto omogeneo.</span><br /><span style="font-family:trebuchet ms;">Mettila in frigo per 1h.</span><br /><span style="font-family:trebuchet ms;">Riscalda il forno a 165°C, taglia i biscotti in rettangoli di 3x5 cm, alti almeno 1 cm. Disponi i biscotti (non importa molto distanziati perché non cresceranno molto) su una teglia con della carta da forno.</span><br /><span style="font-family:trebuchet ms;">Spolverali di zucchero di canna e cuocili in forno per 15 minuti fino a che non sono leggermente dorati, non troppo, mi raccomando!</span><br /><span style="font-family:trebuchet ms;">Si conservano bene ed hanno un aroma floreale e fruttato molto forte, buonissimi per la pausa the o per sgranocchiarli davanti alla tv.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3630/3606473279_f57e31ea0b.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3630/3606473279_f57e31ea0b.jpg?v=0" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(153, 51, 153);font-family:trebuchet ms;" >AND NOW IN ENGLISH ... SORRY FOR MY DELAY!</span><br /><span style="font-weight: bold; color: rgb(153, 51, 153);font-family:trebuchet ms;" >Ingredients for 20ish cookies:</span><br /><ul><li><span style="font-family:trebuchet ms;">flour, 150 gr</span></li><li><span style="font-family:trebuchet ms;">brown sugar, 50 gr</span></li><li><span style="font-family:trebuchet ms;">demi-sel butter, 100 gr (I didn't have this kind of butter, so I used unsalted butter and a teaspoon of salt)</span></li><li><span style="font-family:trebuchet ms;">milk, 5 tablespoons</span></li><li><span style="font-family:trebuchet ms;">herb tea, 2 </span><span style="font-family:trebuchet ms;">tablespoons </span><span style="font-family:trebuchet ms;">(I mean flowers and leaves herb tea, not just the liquid)</span></li></ul><span style="font-family:trebuchet ms;">I took this recipe from the French Saveur, making some little changes.<br />I have </span><span style="font-family:trebuchet ms;">used unsalted butter and a teaspoon of salt instead of demi-sel butter, as requested by the recipe: you could sense salt chrystals on your tongue and beneath your teeth while tasting the cookies, so I will make this change again, for sue, such a good sensation!<br /></span><span style="font-family:trebuchet ms;"></span><span style="font-family: trebuchet ms;">Beside that, instead of jasmin tea</span><span style="font-family:trebuchet ms;"> I have used a 'spring' herbal tea that Claudia bought in German: it contains apple chunks, bramblerose peel, hibiscus flowers, mallow flowers, marigold flowers and caramel.<br />Well, let's hit the recipe.<br /></span><span style="font-family: trebuchet ms;">Bring the milk to a simmer</span><span style="font-family:trebuchet ms;">, remove from the heat and add herbal tea: leave to draw for 15 minutes.</span><br /><span style="font-family:trebuchet ms;">In a bowl, mix flour and brown sugar, add diced softened butter and mix with your fingers.<br />Strain the milk and add it to the mixture, knead it until you have a round and homogeneous mixture.<br />Leave to cool in the fridge for 1 hour.</span><br /><span style="font-family:trebuchet ms;">Preheat the oven at </span><span style="font-family:trebuchet ms;">165°C, roll the dough and cut it into </span><span style="font-family:trebuchet ms;"> 3x5 cm </span><span style="font-family:trebuchet ms;">cookies, at least 1 cm thick. Put the cookies into a baking tin with greased paper.</span><br /><span style="font-family:trebuchet ms;">Sprinkle the shortbreads with brown sugar and bake them for 15 minutes, until slightly golden. You can keep them for some days - if you can resist to the temptation to eat them!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://alcibocommestibile.blogspot.com/2009/05/ci-mangiamo-una-tisana-contest.html"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 141px; height: 212px;" src="http://farm4.static.flickr.com/3360/3505550838_706253d2c2.jpg?v=0" alt="" border="0" /></a><br /><span style="font-family:trebuchet ms;">Con questa ricetta partecipo al contest di <a href="http://alcibocommestibile.blogspot.com/">Genny</a> <a href="http://alcibocommestibile.blogspot.com/2009/05/ci-mangiamo-una-tisana-contest.html">Ci mangiamo una tisana</a>?</span><br /><span style="font-family:trebuchet ms;">La ritengo un'idea molto insolita e il loghetto del concorso mi ha subito colpita, quindi, eccomi qua!</span>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com44tag:blogger.com,1999:blog-17485807596403204.post-28648888487469426382009-06-12T10:33:00.005+02:002009-06-12T12:24:54.274+02:00Zahtar<a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2424/3607237482_915d5352cf.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm3.static.flickr.com/2424/3607237482_915d5352cf.jpg?v=0" alt="" border="0" /></a><span style="font-family:trebuchet ms;">Questo è un post dedicato a due persone, come lo sono questi crostini.</span><br /><span style="font-family:trebuchet ms;">Per primo a </span><a style="font-weight: bold; font-family: trebuchet ms;" href="http://chezbabs.blogspot.com/">Babs</a><span style="font-family:trebuchet ms;"> (vi ho mai detto che è una grande? ci siete andati avedere il suo </span><a style="font-family: trebuchet ms;" href="http://www.chezbabs.it/">nuovo sito</a><span style="font-family:trebuchet ms;">? noo? allora correte!) che mi ha fatto scoprire l'amore per lo</span><span style="font-weight: bold;font-family:trebuchet ms;" > yogurt greco</span><span style="font-family:trebuchet ms;">, il Fage nella precisione.</span><br /><span style="font-family:trebuchet ms;">Da quando la conosco l'ho messo nei muffin, nei cake dolci e salati, ci ho fatto coppette di frutta scenografiche e leggere, l'ho mangiato a cucchiaiate a colazione con un po' di miele... insomma, sono diventata Fage-dipendente.</span><br /><span style="font-family:trebuchet ms;">Babs è una cara amica "virtuale", grazie all'incontro di passioni e interessi nel mondo dei blog abbiamo approfondito la nostra conoscenza e scoperto di essere gemelle separate alla nascita! E' una sorella più grande a cui chiedere consigli, da cosa fare per pranzo la domenica a come trovare il coraggio per seguire un sogno.</span><br /><span style="font-family:trebuchet ms;">La seconda persona a cui dedico il post è </span><span style="font-weight: bold;font-family:trebuchet ms;" >Ilaria</span><span style="font-family:trebuchet ms;">, una lettrice silente, una mia ex collega di lavoro che poi è diventata un'amica e una confidente! Lei si considera la mia "mamma adottiva", anche se ha pochissimi anni più di me e io sono il suo doppio, in lunghezza e larghezza. </span><br /><span style="font-family:trebuchet ms;">Ilaria mi ha fatto scoprire la passione per le </span><span style="font-weight: bold;font-family:trebuchet ms;" >spezie</span><span style="font-family:trebuchet ms;">, per la cucina indiana (la prima volta al ristorante indiano <span style="font-style: italic;">Ashoka </span>di Firenze mi ci ha portata lei) e medio-orientale, per i lunghissimi aperitivi in terrazza da lei perse con lo sguardo nella campagna sotto San Gimignano con Diego che ci guarda torvo (Diego è il gatto!). Anche lei condivide le mie stesse passioni - o io le sue? - e in questo blog c'è anche un po' di lei.</span><br /><br /><span style="font-family:trebuchet ms;">Perché questo preambolo? volevo spiegare l'origine di questi crostini: la ricetta è di Ilaria, sono fatti con il fage (vedi Babs) e lo zahtar, che mi ha regalato sempre Ilaria.</span><br /><span style="font-family:trebuchet ms;">Ah! Le foto la ha fatte Claudia.. io che ho fatto, vi direte? io li ho mangiati!</span><br /><br /><div style="text-align: center;font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(51, 0, 153); font-family: trebuchet ms;">::::: CROSTINI CON YOGURT GRECO E ZAHTAR :::::</span><br /></div><br /><span style="font-family:trebuchet ms;">Prima precisiamo che lo </span><span style="font-weight: bold;font-family:trebuchet ms;" >zahtar </span><span style="font-family:trebuchet ms;">(dall'Arabo زعتر Za'atar e dall'Armeno զահթար in ebraico זעתר) è una miscela di spezie originaria del medio oriente. Il termine arabo za'atar si riferisce ad alcune piante locali della famiglia delle Lamiaceae, tra le quali maggiorana, origano e timo. E' una mistura di spezie tradizionalmente composta da timo, sesamo e sale. Ma può anche includere origano, cumino, semi di finocchio, santoreggia, maggiorana, sommacco, issopo. Come per molte miscele orientali di spezie ogni famiglia ha la ricetta. Per sapere ancora qualcosa, come sempre, guarda </span><a style="font-family: trebuchet ms;" href="http://it.wikipedia.org/wiki/Zattar">qui</a><span style="font-family:trebuchet ms;">.</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3616/3607232062_a523e5f58b.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://farm4.static.flickr.com/3616/3607232062_a523e5f58b.jpg?v=0" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(51, 0, 153);font-family:trebuchet ms;" >Ingredienti per tanti crostini:</span><br /><ul style="font-family: trebuchet ms;"><li>pane, 1 frusta (di quello lungo e rotondo, tipo baguette)</li><li>yogurt greco, 1 confezione</li><li>olio extravergine di oliva</li><li>zahtar</li><li>sale</li></ul><span style="font-family:trebuchet ms;">La preparazione è semplicissima. Affetta il pane e disponilo su un vassoio.</span><br /><span style="font-family:trebuchet ms;">Nella stessa confezione dello yogurt, aggiungi un pizzico di sale e un cucchiaio d'olio, mescola bene con una forchetta e poi spalma generosamente sul pane.</span><br /><span style="font-family:trebuchet ms;">In una tazzina mescola uno o due cucchiai di zahtar con abbondante olio extravergine di oliva (deve essere buono, perché poi caratterizzerà molto il sapore) e versa qualche goccia del composto su ogni crostino. L'antipasto fresco, leggero ed estivo, è pronto!</span><br /><br /><div style="text-align: center;"><span style="font-weight: bold; color: rgb(51, 0, 153);font-family:trebuchet ms;" >::::: CROSTINI WITH GREEK YOGURT AND ZAHTAR :::::</span><br /><br /><div style="text-align: left;"><span style="font-family:trebuchet ms;">This is a dedicated post, as these crostini.<br />First, to </span><span style="font-family:trebuchet ms;"></span><a style="font-weight: bold; font-family: trebuchet ms;" href="http://chezbabs.blogspot.com/">Babs</a><span style="font-family:trebuchet ms;"> (have I ever told you she's great? have you seen her </span><a style="font-family: trebuchet ms;" href="http://www.chezbabs.it/">web site</a><span style="font-family:trebuchet ms;">? not yet? com'on! what are you waiting for?) who made me discover a real love for <span style="font-weight: bold;">greek yoghurt</span>, Fage to be pricise. Since I've met her, I use Greek yoghurt in muffins, in sweet and savory cakes, I've made delicious but light desserts with fresh fruits and greek yoghurt, I have eaten it for breakfast with just a dollop of honey...<br /></span><span style="font-family:trebuchet ms;">Babs is a "virtual friend": talking and chatting and writing we have discovered do be potential twins! She is an elder sister, someone you can always bother to have advices on your Sunday lunch or on the way to finf courage to follow your dreams.<br />The second person I want to dedicate this post is <span style="font-weight: bold;">Ilaria</span>, a silent reader, a former colleague and now friend and confidante. She sees herself as my "adoptive mother" even if she is a very few years older than me and I double her in lenght and width.<br /></span> <span style="font-family:trebuchet ms;">She made me discover the love for spices and herbs, for Indian dishes (she took me for the first time to the indian restaurant in Florence) and Middle East dishes</span>,<span style="font-family:trebuchet ms;"> for long happy hours on her terrace lost in the Tuscan countryside, with Diego staring grim at us (Diego is the cat!).<br /></span><span style="font-family:trebuchet ms;"><br />Why this preface? I wanted to show you the origins of these appetizers: Ilaria's recipe, Babs' greek yoghurt and then zahtar, a gift from Ilaria.<br /></span><span style="font-family:trebuchet ms;">Ah! I was forgetting! Claudia - my beloved sister - has taken these pictures... and I? what have I done? I've eaten them!<br /></span><br /></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3309/3606415143_ae86d4a331.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://farm4.static.flickr.com/3309/3606415143_ae86d4a331.jpg?v=0" alt="" border="0" /></a><span style="font-family:trebuchet ms;"><br />First of all I want to explain that <span style="font-weight: bold;">Za'atar</span> also spelled satar, zahatar or zatr, is a mixture of herbs and spices used as a condimenti with Middle Eastern and Levantine origins.<br />The name of the condiment shares the Arabic name of the herb used as the main ingredient<br /><span style="font-family:trebuchet ms;">Za'atar is generally prepared using ground dried thyme, oregano, marjoram, or some combination thereof, mixed with toasted sesame seeds, and salt. Some varieties may add savory, cumin, coriander or fennel seed. A Lebanese variety of Za'atar usually contains sumac berries, and has a distinct dark red color. For further informations have a look </span><a style="font-family: trebuchet ms;" href="http://en.wikipedia.org/wiki/Za%27atar">here</a><span style="font-family:trebuchet ms;">.</span><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3374/3606409661_b9efedc993.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://farm4.static.flickr.com/3374/3606409661_b9efedc993.jpg?v=0" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(51, 0, 153);font-family:trebuchet ms;" >Ingredients for many crostini (small slices of bread):</span><br /><ul style="font-family: trebuchet ms;"><li>bread, 1 piece like a baguette</li><li>greek yoghurt greco, 1 package of 150 gr<br /></li><li>extra virgin olive oil<br /></li><li>zahtar</li><li>salt</li></ul> <span style="font-family:trebuchet ms;">It's easier to make than to tell.<br />Slice bread and put the round slices in a large dish.<br />Add a pinch of salt and a tablespoon of extra virgin olive oil to the greek yoghurt and stir throughly with a fork.<br />Spread generously this yoghurt cream on every bread slice.<br />In a cup, mix one or two tablespoons of zahtar with plenty of extra virgin olive oil: you should choose a very good olive oil, because its flavour will stress the general taste of the dish.<br />Pour some drops of zahtar oil on every slice of bread.<br />Here you have a fresh, light and summer appetizer!</span>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com37tag:blogger.com,1999:blog-17485807596403204.post-41021795706307571712009-06-10T09:37:00.003+02:002009-06-10T10:57:15.432+02:00La cucina di nonna Menna: lesso in fricassea<a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2481/3607262234_a8efb2a9d1.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm3.static.flickr.com/2481/3607262234_a8efb2a9d1.jpg?v=0" alt="" border="0" /></a><span style="font-family: trebuchet ms;font-family:trebuchet ms;" >Nonna è nata e cresciuta in campagna, nello stesso paesino in cui è nato e cresciuto babbo e dove tutt’ora abito io, nella casa che prima era una stalla.</span><br /><span style="font-family: trebuchet ms;font-family:trebuchet ms;" >Nella casa di nonna abitavano tre generazioni: c’era suo nonno Tommaso – molto moderno per i tempi: è stato lui il primo di tutto il borgo a mettere il bagno in casa – poi Piero, il figlio di Tommaso e babbo di nonna, e alla fine nonna Marcella, unica figlia, e pure femmina...</span><br /><a style="font-family: trebuchet ms;" href="http://www.madeinkitchen.tv/ricette/la-cucina-toscana-lesso-in-fricassea/"><span style="font-weight: bold;">(per il resto della storia e la ricetta, vai su Made in Kitchen, come ogni mercoledì!)</span></a><br /><br /><div style="text-align: center; color: rgb(0, 102, 0);"><span style="font-family: trebuchet ms; font-weight: bold;">::::: FRICASSEE BOILED BEEF :::::</span><br /></div><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3369/3607254876_1832df22d7.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3369/3607254876_1832df22d7.jpg?v=0" alt="" border="0" /></a><span style="font-family: trebuchet ms;"><br />Granny was born and grown up in the countryside, in the same hamlet where my father was born and grown up and where I still live now, in the house that used to be a stable many years ago.</span><br /><span style="font-family: trebuchet ms;">In my grandmother’s house used to live three generations together: there was her grandfather </span><span style="font-weight: bold; font-family: trebuchet ms;">Tommaso </span><span style="font-family: trebuchet ms;">– such a modern and up-to-date man, the first one to built an inner bathroom in the house in the whole hamlet -, then </span><span style="font-weight: bold; font-family: trebuchet ms;">Pietro</span><span style="font-family: trebuchet ms;">, Tommaso’s son and granny’s father, then granny </span><span style="font-weight: bold; font-family: trebuchet ms;">Marcella</span><span style="font-family: trebuchet ms;">, the only child, and a girl, indeed!</span><br /><span style="font-family: trebuchet ms;">My great-grandfather Piero had two brothers, Dante and Giuseppe, known as Bebbe.</span><br /><span style="font-family: trebuchet ms;">I’ve met </span><span style="font-weight: bold; font-family: trebuchet ms;">Uncle Beppe</span><span style="font-family: trebuchet ms;"> when I was a child: he lived more than 90 years with perfect health and clearness of mind, he drove his own car and lived alone in Colle Val d’Elsa. The secret oh his long and great life? A teaspoon of mashed garlic poured into his coffee and milk each and every morning!</span><br /><span style="font-family: trebuchet ms;">Uncel Beppe was married with </span><span style="font-weight: bold; font-family: trebuchet ms;">Aunt Casilde</span><span style="font-family: trebuchet ms;">. They dind’t have children, so they adopted granny as favourite niece. They used to go to grandma's house in the countryside and take her to their home in town for a while. Then, my great-grandfather Piero used to go to town and take granny back to the countryside… they keep on moving forth and back until grandma Marcella married grandpa Biagio.</span><br /><span style="font-family: trebuchet ms;">Grandma has always loved living in Colle: lots of people to talk with, strolls along the main road, friends, the oratory.. and, most of all, the cinema!</span><br /><span style="font-family: trebuchet ms;">Uncle Beppe was the cinema keeper of the “Dei Varii Theatre”, and he used to make tickets at the entrance with his little dog, combed and perfumed, sit next to the counter!</span><br /><span style="font-family: trebuchet ms;">The main course of Aunt Casilde was</span><span style="font-weight: bold; font-family: trebuchet ms;"> lesso in fricassea</span><span style="font-family: trebuchet ms;">, fricassee boiled beef.</span><br /><span style="font-family: trebuchet ms;">It’s a Sunday dish, not an everyday recipe! The boiled beef was the result of the clear soup they used to eat at lunch. If you had leftover, you could cook the meat with tomato and potato or make a fricassee with eggs. Grandma used to love this one.</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3400/3606438549_cafc6a7d70.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm4.static.flickr.com/3400/3606438549_cafc6a7d70.jpg?v=0" alt="" border="0" /></a><br /><span style="font-family: trebuchet ms; font-weight: bold; color: rgb(0, 51, 0);">Ingredients (serve 4):</span><br /><ul><li><span style="font-family: trebuchet ms;">Boiled beef, 300 gr</span></li><li><span style="font-family: trebuchet ms;">Eggs, 2</span></li><li><span style="font-family: trebuchet ms;">Flour</span></li><li><span style="font-family: trebuchet ms;">Garlic, 1 clove</span></li><li><span style="font-family: trebuchet ms;">Extra virgin olive oil</span></li><li><span style="font-family: trebuchet ms;">Salt & pepper</span></li></ul><span style="font-family: trebuchet ms;">Heat a tablespoon of olive oil in a large pan with a garlic clove. In the meantime, slice the meat into 1- inch strips and flour plentifully.</span><br /><span style="font-family: trebuchet ms;">When the olive oil is hot and the garlic has spread its flavour, saute the meat until it is golden.</span><br /><span style="font-family: trebuchet ms;">Whisk two eggs with a pinch of salt and pepper and pour them into the meat, stir the eggs as making scrambled eggs.</span><br /><span style="font-family: trebuchet ms;">Serve warm, with a slice of fresh tuscan bread.</span><br /><span style="font-family: trebuchet ms;">Granny has told me that she used to love this dish because it soft and delicious, perfect to eat with a green salad.</span>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com16tag:blogger.com,1999:blog-17485807596403204.post-26774184522707994092009-06-08T15:32:00.003+02:002009-06-08T16:19:25.562+02:00Velluto verde | Green velvet<a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3337/3607377142_e70513783c.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3337/3607377142_e70513783c.jpg?v=0" alt="" border="0" /></a><br /><span style="font-family:trebuchet ms;">Perennemente in cerca di qualcosa di leggero e vellutato, qualcosa che mi faccia star bene, sentire leggera come una farfalla, che mi dia soddisfazione a mangiarlo e cucinarlo, qualcosa che metta allegria, ma che nel contempo mi faccia sentire a posto con la coscienza.</span><br /><span style="font-family:trebuchet ms;">Ieri ero in questa fase, quando mia zia Teresa mi ha consigliato una zuppetta, una vellutata, fatta con le verdure che trovi in frigo e che vuoi finire. Un tocco di India, ed ecco una vellutata che soddisfa tutte le sue promesse iniziali.</span><br /><br /><div style="text-align: center; color: rgb(0, 102, 0);"><span style="font-weight: bold;font-family:trebuchet ms;" >::::: VELLUTATA VERDE ALLE SPEZIE INDIANE :::::</span><br /></div><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2477/3606549135_1047aa452b.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm3.static.flickr.com/2477/3606549135_1047aa452b.jpg?v=0" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(0, 102, 0);font-family:trebuchet ms;" >Ingredienti per 3 porzioni:</span><br /><ul><li><span style="font-family:trebuchet ms;">patata media, 1</span></li><li><span style="font-family:trebuchet ms;">zucchine medie, 2</span></li><li><span style="font-family:trebuchet ms;">piselli sgranati, 100 gr</span></li><li><span style="font-family:trebuchet ms;">carota media, 1</span></li><li><span style="font-family:trebuchet ms;">cipolla bianca, 1/2</span></li><li><span style="font-family:trebuchet ms;">olio evo, 1 cucchiaio</span></li><li><span style="font-family:trebuchet ms;">sale</span></li><li><span style="font-family:trebuchet ms;">erba cipollina per guarnire</span></li><li><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 102, 0);">vegetable masala</span>, 1 cucchiaino (spezie indiane per verdure composto da coriandolo, curcuma, cumino, semi di senape, anice, semi di finocchio, peperoncino, alloro, foglie di curry)</span></li></ul><span style="font-family:trebuchet ms;">Scalda un po' di olio in un tegame antiaderente con mezza cipolla affettata finemente.</span><br /><span style="font-family:trebuchet ms;">Sbuccia tutte le altre verdure e riducile a cubetti. Aggiungile con i piselli nel tegame e copri di acqua. Aggiusta di sale e metti un cucchiaino di spezie, o di più se ti piace molto speziato.</span><br /><span style="font-family:trebuchet ms;">Copri di acqua e lascia cuocere a fuoco dolce per circa 20 minuti.</span><br /><span style="font-family:trebuchet ms;">Togli dal fuoco e passa al mixer, aggiungendo un po' di acqua se ti pare troppo sodo.</span><br /><span style="font-family:trebuchet ms;">Impiatta e se ti va aggiungi un cucchiaino di yogurt greco e un po' di erba cipollina spezzettata.</span><br /><span style="font-family:trebuchet ms;">Buona, buonissima, leggera, speziata e saziante. Ci ho fatto cena e non ho avvertito la fame fino a stamani (come dovrebbe essere in teoria, ma mica succede sempre così?).<br /><br /></span><div style="text-align: center;"><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 102, 0);">::::: GREEN VELVETY SPICY SOUP :::::</span></span><br /><span style="font-family:trebuchet ms;"></span></div><span style="font-family:trebuchet ms;"><br /></span><span style="font-family:trebuchet ms;">I'm always in search of something light and velvety, something that makes me feel good and free as a butterfly, something enjoying to cook and to eat, something fun, but that can also clean my coscience.<br /></span><span style="font-family:trebuchet ms;">Yesterday I was lost in this quest, when Aunt Teresa suggested me this soup, made with leftover vegetables in your fridge. A touch of India, and here you have a velvety soup that keeps all the promises!<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3214/3606552659_9e83784f4a.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3214/3606552659_9e83784f4a.jpg?v=0" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(0, 102, 0);font-family:trebuchet ms;" >Ingredients for 3 people:</span><br /><ul><li><span style="font-family:trebuchet ms;">potato, 1 medium<br /></span></li><li><span style="font-family:trebuchet ms;">zucchini, 2 medium<br /></span></li><li><span style="font-family:trebuchet ms;">peas, 100 gr</span></li><li><span style="font-family:trebuchet ms;">carrot, 1 medium<br /></span></li><li><span style="font-family:trebuchet ms;">white onion, 1/2</span></li><li><span style="font-family:trebuchet ms;">extra virgin olive oil, 1 tablespoon</span></li><li><span style="font-family:trebuchet ms;">salt</span></li><li><span style="font-family:trebuchet ms;">chive</span></li><li><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 102, 0);">vegetable masala</span>, 1 teaspoon (indian spices made from ccoriander, turmeric, cumin, mustard seeds, aniseed, fennel seeds, chilli, bay, curry leaves)</span></li></ul> <span style="font-family:trebuchet ms;">Heat a tablespoon of olive oil in a non stick pan and add the onion, thinly sliced.<br />Peel and cut into small chunks carrot, potatoes, zucchini and add them in the pan. Add the peas too. Add salt and spices. Cover with water and let simmer for about 20 minutes.</span><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Remove from the heat</span> <span style="font-family:trebuchet ms;">and blend all the vegetales, adding a bit of water if you like it less firm.<br />Serve warm with a dollop of greek yoghut and some chive.<br /></span><span style="font-family:trebuchet ms;">Good, really good, light, spicy. I had this soup for dinner and I wasn't hungry till this morning (as it should be, but it doesn't happen each and every time, isn't it?!)<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3214/3606552659_9e83784f4a.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3214/3606552659_9e83784f4a.jpg?v=0" alt="" border="0" /></a><br /><div style="text-align: center; color: rgb(0, 102, 0);"><span style="font-family: trebuchet ms; font-weight: bold;">UN GRANDE INBOCCALLUPO DI CUORE A BABS CHE OGGI COMINCIA CON STILE E PASSIONE LA SUA AVVENTURA! ECCO IL SUO SITO: </span><a style="font-family: trebuchet ms; font-weight: bold;" href="www.chebabs.it">CHEZ BABS</a><br /><span style="font-family: trebuchet ms; font-weight: bold;">GO BABS!</span><br /></div>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com27tag:blogger.com,1999:blog-17485807596403204.post-40980449240925407292009-06-04T15:32:00.004+02:002009-06-04T16:33:35.401+02:00Murgiamare<span style="font-family:trebuchet ms;"><span style="font-weight: bold;">La Puglia.</span> Ci sono stata per la prima volta lo scorso anno per lavoro e da allora mi porto dietro il sapore della burrata, dei taralli, delle orecchiette alle cime di rapa, dell'olio forte e corposo che lega splendidamente il tutto. Mi porto dietro il calore della gente, la loro cortesia e simpatia, l'ospitalità da Magna Gracia che ti fa sentire subito a casa. Mi porto dietro le distese di olivi a perdita d'occhio e Castel del Monte che torreggia da lassù, mentre si staglia maestoso nel cielo turchese.</span><br /><span style="font-family:trebuchet ms;">A furia di portarmi dietro tanti ricordi, mi son detta: torniamoci!</span><br /><span style="font-family:trebuchet ms;">E quindi ecco che io, la Romi (la mia collega, amica e ora ufficialmente anche sorella per il rivenditore di scarpe di Minervino Murge) ed Alessandro, il ragazzo della Romi, siamo andati a passare un ponte lungo ad Andria, a trovare alcuni amici conosciuti per lavoro.</span><br /><span style="font-family:trebuchet ms;">Innazi tutto un grazie enorme e di cuore a Fabio, Giusy e Gianni e alle loro splendide famiglie per averci fatti sentire a casa ed in famiglia ad Andria.</span><br /><span style="font-family:trebuchet ms;">Poi andiamo con ordine...</span><br /><span style="font-weight: bold;font-family:trebuchet ms;" ><br />DAY 1. </span><br /><a style="font-weight: bold; font-family: trebuchet ms;" href="http://www.arteandria.it/main.html">B&B ARTE'</a><span style="font-family:trebuchet ms;"> - ve lo consiglio assolutamente. Centralissimo ad Andria, proprio a fianco del comune, è dotato di 3 stanze meravigliose e multicolor e il proprietario, nonché l'architetto che l'ha restaurato con questo stile unico e accogliente, è una persona estremamente disponibile e gentile.</span><br /><span style="font-family:trebuchet ms;">La prima sera, accompagnati dal proprietario del B&B, siamo andati a cena al </span><span style="font-weight: bold;font-family:trebuchet ms;" >Turacciolo</span><span style="font-family:trebuchet ms;">.</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2429/3594462267_0b4d87df54.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 350px; height: 465px;" src="http://farm3.static.flickr.com/2429/3594462267_0b4d87df54.jpg?v=0" alt="" border="0" /></a><br /><span style="font-weight: bold;font-family:trebuchet ms;" >Il Turacciolo - Wine bar - enogastronomia</span><br /><span style="font-style: italic;font-family:trebuchet ms;" >Piazza Vittorio Emanuele, 4 - Andria (BA)</span><br /><br /><span style="font-family:trebuchet ms;">Nonostante fossimo arrivati a mezzanotte, la cucina era ancora aperta. Ci hanno fatti sedere e ci hanno conquistati con la bontà del cibo, la disponibilità ed il servizio eccellente.</span><br /><span style="font-family:trebuchet ms;">Abbiamo assaggiato:</span><br /><ul style="font-family: trebuchet ms;"><li>taralli</li><li>cacioricotta fresco con origano fresco</li><li>bruschette al pomodoro</li><li>bruschette di cipolla stufata, uvetta e olive nere</li><li>fave stufate con cipolla</li><li>pomodorini e mozzarella</li><li>un tagliere con ricotta fresca di mucca, mortadella di cinghiale, bresaola, salame piccante e pecorino di Minervino Murge (per le la ricotta ha vinto l'oscar, insuperabile)</li><li>fagottino caldo di burrata e crema di melanzana (tallona la ricotta per bontà)</li></ul><span style="font-family:trebuchet ms;">I miei compagni di viaggio hanno bevuto del vino Castel del Monte DOC.</span><br /><span style="font-family:trebuchet ms;"><span style="font-weight: bold;">Il Turacciolo</span> non ha menu fisso, le proposte cambiano giorno per giorno e il bello è che tutti i camerieri e il proprietario sono be felici di raccontarti cosa stai mangiando e di farti capire la richezza della loro terra.</span><br /><br /><span style="font-weight: bold;font-family:trebuchet ms;" >DAY 2.</span><br /><span style="font-weight: bold;font-family:trebuchet ms;" >Gita a Castel del Monte</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3313/3595268804_40f1fb896a.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 351px; height: 530px;" src="http://farm4.static.flickr.com/3313/3595268804_40f1fb896a.jpg?v=0" alt="" border="0" /></a><br /><span style="font-family:trebuchet ms;">A seguire a pranzo nella casa di campagna sotto castel del Monte di Giusy e Gianni, dove siamo stati accolti con calore dalla loro splendida famiglia. Un grazie particolare alla Signora Pasqua, la zia di Giusy, che mi ha anche raccontato come cuoce i fagioli ed i ceci nei cocci accanto alla brace.</span><br /><span style="font-family:trebuchet ms;">I fagioli richiedono 1 ora e mezzo, i ceci 3 ore. Devono essere conditi con sale, aglietto fresco, pomodorini e una foglia di alloro. L'olio - pugliese - riogorosamente a crudo.</span><br /><span style="font-family:trebuchet ms;">Poi li abbiamo anche assaggiati: i più buoni mai provati prima!</span><br /><span style="font-family:trebuchet ms;">Accanto ai legumi tantissime altre cose, non ultime le mandorle (</span><span style="font-style: italic;font-family:trebuchet ms;" >amell'</span><span style="font-family:trebuchet ms;">) alla fine del pasto, che puliscono la bocca e preparano ai dolcetti, e le ciliegie ferrovia raccolte da Gianni la mattina stessa.</span><br /><span style="font-family:trebuchet ms;">Io sono astemia, lo premetto, ma a fine pasto il simpaticissimo babbo di Giusy mi ha convinta a bere un dito di Amaro di Padre Peppe - 43° - che praticamente mi ha fatta digerire di botto!</span><br /><span style="font-family:trebuchet ms;">Per smaltire, la sera passeggiata a Trani.</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3369/3595270776_b0431ea924.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 239px; height: 500px;" src="http://farm4.static.flickr.com/3369/3595270776_b0431ea924.jpg?v=0" alt="" border="0" /></a><br /><span style="font-weight: bold;font-family:trebuchet ms;" >DAY 3.</span><br /><span style="font-weight: bold;font-family:trebuchet ms;" >Gita a Minervino Murge - Il Balcone della Puglia<br /><br /></span><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2454/3594464139_9d8cc387d8.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 350px; height: 465px;" src="http://farm3.static.flickr.com/2454/3594464139_9d8cc387d8.jpg?v=0" alt="" border="0" /></a><br /><span style="font-family:trebuchet ms;">Minervino Murge</span><span style="font-weight: bold;font-family:trebuchet ms;" >, </span><span style="font-family:trebuchet ms;">incastonato sui colli della Murgia, ha una vista mozzafiato che spazia dal mare al Gargano, al Tavoliere, al Vulture (Melfi, paese di orgine di mio nonno, è a solo mezz'ora di strada). Il paesino è molto particolare, tutto bianco, in alcuni momenti deserto. Vi regna una pace incredibile, amplificata dal paesaggio quasi lunare che ha tutto intorno.</span><br /><span style="font-family:trebuchet ms;">Tesoro nascosto a Minervino è il ristorante </span><span style="font-weight: bold;font-family:trebuchet ms;" >La Tradizione</span><span style="font-family:trebuchet ms;">.</span><span style="font-weight: bold;font-family:trebuchet ms;" ><br /></span><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2423/3594463579_d0dbe2513c.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 350px; height: 465px;" src="http://farm3.static.flickr.com/2423/3594463579_d0dbe2513c.jpg?v=0" alt="" border="0" /></a><span style="font-weight: bold;font-family:trebuchet ms;" ><br />La Tradizione - Cucina Casalina</span><br /><span style="font-style: italic;font-family:trebuchet ms;" >Via Imbriani, 3 - Mionervino Murge (BA)</span><br /><br /><span style="font-family:trebuchet ms;">Anche in questo caso, inutile dirlo, abbiamo mangiato tantissimo e veramente bene, con un rapporto qualità prezzo che qua da noi proprio non si trova.</span><br /><ul style="font-family: trebuchet ms;"><li>Antipasti misti: e quando dico misti non intendo tre crostini in croce, ma formaggi - ancora una volta una ricotta fresca divina - salumi, chiocciole di terra, asparagi avvolti nella pancetta, melanzane fritte, bruschette calde, frittelle di zucchina, di ricotta...</li><li>Caserecci alla contadina, con salsiccia, pomodoro, olive, basilico, zucchine ed una bella macinata di ricotta</li><li>Cavatelli con ceci, fagioli e cicerchie, conditi sul momento con briciole di pane fritte (il vincitore per me.. un profumo ed un sapore che non si dimenticano facilmente, morbido, avvolgente e gustoso).</li><li>Maccheroncini con cardoncelli, conditi con olio aglio, e mollica di pane fritta adagiati su un fondo di purè di fave... devo dire altro? ottimi!</li></ul><span style="font-family:trebuchet ms;">In teoria era un primo a testa per assaggio, ma ne son venuti fuori due piatti per ciascuno di ogni primo... morale della favola ci siamo fermati ai primi. Beh, ufficialmente, perché poi c'è stata la frutta, buona, abbondante e fresca, non un ripiego come a volte succede, e i dolcetti di pasta di mandorle per concludere. E poi il limoncello, il rosolio di foglie di rosa ed un'altro amaro... anche stavolta ci siamo alzati stanchissimi e veramente soddisfatti!</span><br /><br /><span style="font-family:trebuchet ms;">Insomma, è chiaro perché amo la Puglia? Purtroppo il brutto tempo ci ha impedito di andare al mare.. dovremo rimediare presto, no?<br /><br /><span style="font-weight: bold;">P.S. Continuano ad arrivare premi per me!! che bello!!</span><br />Grazie a <span style="font-weight: bold;">Mariagrazia </span>di <a href="http://sempreincucinaconallegria.blogspot.com/2009/05/premi-premi-premi.html?showComment=1243420084263#c7320459935371180050">Sempre in Cucina con allegria</a>, a <span style="font-weight: bold;">Chiara </span>di <a href="http://unpizzicodimagia.blogspot.com/">Un Pizzico di Magia</a> per il premio Super Duper Cher (mi piaceee) e a <span style="font-weight: bold;">Gialla </span>di <a href="http://giallatraifornelli.blogspot.com/">Gialla tra i fornelli</a>!<br />Ho già elencato <a href="http://julskitchen.blogspot.com/2009/03/premi.html">un po' più indietro</a> i miei otto proponimenti (sigh, a rileggerli mi rendo conto che non sono stata così brava!).<br />Li regalo a tuttwe voi che passate di qua!<br /></span>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com24tag:blogger.com,1999:blog-17485807596403204.post-384659116521292672009-06-03T09:52:00.005+02:002009-06-03T11:23:42.416+02:00La cucina di nonna Menna: frittelle di mela / Apple fritters<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU-N8P5way-CiOqhqvUJ5xHLRqGxPNqh5VTg7RRjzmY5O39HYPvQa_v4X_v25EXPBzbEMRyRjDBkftBHwcXsFUlWduWdEdLiLlQitp86rmsLoz5QBol5QCxTXWhWivd-jv8Z86s3eD0l4/s1600-h/bannerino(1).png"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 120px; height: 60px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU-N8P5way-CiOqhqvUJ5xHLRqGxPNqh5VTg7RRjzmY5O39HYPvQa_v4X_v25EXPBzbEMRyRjDBkftBHwcXsFUlWduWdEdLiLlQitp86rmsLoz5QBol5QCxTXWhWivd-jv8Z86s3eD0l4/s200/bannerino(1).png" alt="" id="BLOGGER_PHOTO_ID_5343013807468298626" border="0" /></a><span style="font-family: trebuchet ms;">Eccomi di ritorno dalla Puglia, mi devo ancora riprendere dalle mangiate!<br />La versione Italiana delle frittelle di mela è su <a href="http://www.madeinkitchen.tv/ricette/la-cucina-toscana-frittelle-di-mela/">Made in Kitchen</a>!</span><br /><br /><br /><br /><span style="font-family: trebuchet ms;">Think about Tuscan cakes and sweet things. What comes in your mind? Maybe panforte, Siena ricciarelli, cantuccini and vinsanto, castagnaccio… these are all traditional elements.</span><br /><span style="font-family: trebuchet ms;">But for my family? Which are our typical puddings? So I closed my eyes and I started thinking at granny: granny baking something sweet, making something to cuddle me, to strengthen me (as a child, believe me or not, I was skinny!), to conquer my greedy child heart.</span><br /><span style="font-family: trebuchet ms;">So I came across my birthday cakes, soft sponge cake filled with custard crème and chocolate, or zuppa inglese, my favourite sweet thing during child tea time in winter.</span><br /><span style="font-family: trebuchet ms;">Then the sweet and delicate flavour of apple fritters came into my mind: granny used to make them when I was a little child, when I used to sleep next to the stove, when I was ill at home from school, wrapped in a woolly blanket.</span><br /><span style="font-family: trebuchet ms;">They used to be our comfort food since my father told me he always had apple fritters when, as a child, he was ill at home.<br /><br /></span><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3642/3591135387_03bd01c405.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 599px;" src="http://farm4.static.flickr.com/3642/3591135387_03bd01c405.jpg?v=0" alt="" border="0" /></a><br /><span style="font-family: trebuchet ms;">No wonder at all: just eggs and apples, you surely have them in a country house, don’t you?</span><br /><span style="font-family: trebuchet ms;">When my sister was a child, we changed cake since her favourite one was a rolled thin sponge cake with custard crème: what a fun and chatty little girl, but sooo picky!</span><br /><span style="font-family: trebuchet ms;">And so, after many years, granny and I decided to make them again, our apple fritters… and I suddenly found myself a child, wrapped in a heavy woolly blanket, cuddled by my grandma with hugs and sweet things.<br /><br /></span><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3567/3591939724_b5890fcb2d.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm4.static.flickr.com/3567/3591939724_b5890fcb2d.jpg?v=0" alt="" border="0" /></a><br /><span style="font-family: trebuchet ms; font-weight: bold; color: rgb(0, 153, 0);">::::: APPLES FRITTERS :::::</span><br /><ul><li><span style="font-family: trebuchet ms;">Golden apples, 2</span></li><li><span style="font-family: trebuchet ms;">egg, 1</span></li><li><span style="font-family: trebuchet ms;">flour, 2 tablespoons</span></li><li><span style="font-family: trebuchet ms;">beer, 2 tablespoons</span></li><li><span style="font-family: trebuchet ms;">salt, 1 pinch</span></li><li><span style="font-family: trebuchet ms;">extra virgin olive oil, 1 just under a tablespoon</span></li><li><span style="font-family: trebuchet ms;">icing sugar</span></li><li><span style="font-family: trebuchet ms;">olive oil to fry</span></li></ul><span style="font-family: trebuchet ms;">Whip the egg in a bowl, add a pinch of salt, flour, extra virgin olive oil and beer: if needed, add a tablespoon of water to make a smooth but not too liquid batter. It is supposed to wrap up the apples, not to slip down!</span><br /><span style="font-family: trebuchet ms;">Peel the apples, core them paying attention not to break them and cut the apples into thin horizontal slices of 1 cm.</span><br /><span style="font-family: trebuchet ms;">Heat the olive oil in a large frying pan. The right moment to fry the apples is when the oil starts to smoke, as grandma says. Dip the apple slices into the batter and fry in the hot oil until cooked through and golden on both sides.</span><br /><span style="font-family: trebuchet ms;">Transfer the cooked apples to a plate lined with paper towel. Sprinkle with some icing sugar and serve warm.<br /><br /></span><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2475/3591129107_eb922f351c.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 247px;" src="http://farm3.static.flickr.com/2475/3591129107_eb922f351c.jpg?v=0" alt="" border="0" /></a>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com19tag:blogger.com,1999:blog-17485807596403204.post-85353639934982055602009-05-29T10:52:00.003+02:002009-05-29T12:09:43.701+02:00Tapas!<span style="font-family: trebuchet ms;">Love is in the air.. sha la la la la la..<br />Cioè, summer! però mi piace la canzone! E se penso all'estate, penso alla splendida vacanza che ho fatto lo scorso anno a <span style="font-weight: bold; color: rgb(0, 102, 0);">Barcelona </span>con Claudia, la nostra prima vacanza da sole insieme, due sorelle all'avventura! Ha organizzato tutto lei, il percorso, cosa vedere, dove mangiare, soprattutto dove mangiare! Sorelle mica per caso, eh?!</span><br /><span style="font-family: trebuchet ms;">Vi regalo alcuni scatti della sorella, la fotografa ufficiale della famiglia.</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh3.ggpht.com/_t0RYnPdRfDM/SPc1rTo2wiI/AAAAAAAACgY/IbiRQqsv5gQ/50.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://lh3.ggpht.com/_t0RYnPdRfDM/SPc1rTo2wiI/AAAAAAAACgY/IbiRQqsv5gQ/50.jpg" alt="" border="0" /></a>Ecco il Palau de la Musica catalana<br /><br /></div><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh6.ggpht.com/_t0RYnPdRfDM/SPc1xmSU9XI/AAAAAAAAChQ/1sPlKCIWd3g/s512/21.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 534px;" src="http://lh6.ggpht.com/_t0RYnPdRfDM/SPc1xmSU9XI/AAAAAAAAChQ/1sPlKCIWd3g/s512/21.jpg" alt="" border="0" /></a>Tappa d'obbligo a Parc Gu<em></em>el - sotto un sole pazzesco ci ha salvato soltanto l'Aquarius, buonissimo!<br /></div><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh5.ggpht.com/_t0RYnPdRfDM/SPc2I7ZmMcI/AAAAAAAACj0/1r_RpXGC92g/s512/13.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 534px;" src="http://lh5.ggpht.com/_t0RYnPdRfDM/SPc2I7ZmMcI/AAAAAAAACj0/1r_RpXGC92g/s512/13.jpg" alt="" border="0" /></a><span style="font-family: trebuchet ms;">E poi, ovviamente, la <span style="font-weight: bold;">Boqueria</span>. Un giorno non ci è bastato, ci siamo dovute tornare anche il giorno dopo, e quello dopo ancora, attratte dai colori, dai profumi, dalla vivacità del posto e dalla cortesia della gente. Abbiamo mangiato di tutto nell'ordine dettato dal caso... smoothies rinfrescanti, pizza con il chorizo, spiedini di pollo e poi di nuovo macedonia.</span><br /><span style="font-family: trebuchet ms;">Avevamo anche deciso di trasferirci definitivamente lì, magari in un appartamentino in affitto, tipo Casa Bathllo, ah ah!</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh6.ggpht.com/_t0RYnPdRfDM/SPc1dhlMe0I/AAAAAAAACes/W5R4FMGM06A/07.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 401px; height: 300px;" src="http://lh6.ggpht.com/_t0RYnPdRfDM/SPc1dhlMe0I/AAAAAAAACes/W5R4FMGM06A/07.jpg" alt="" border="0" /></a><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh6.ggpht.com/_t0RYnPdRfDM/SPc1WEfy8RI/AAAAAAAACd8/6BdDcddf6XA/10.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="http://lh6.ggpht.com/_t0RYnPdRfDM/SPc1WEfy8RI/AAAAAAAACd8/6BdDcddf6XA/10.jpg" alt="" border="0" /></a><br /><span style="font-family: trebuchet ms;">Insomma, sull'onda di questi splendidi ricordi, Claudia mi ha chiesto di farle le polpettine di baccalà che avevamo mangiato a Barcellona il nostro primo giorno. Con l'avanzo del toscanissimo baccalà alla fiorentina ecco quindi nascere le crocchette di baccalà e patate, perfette per essere usate come <span style="font-weight: bold;">tapas</span>!.</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold; color: rgb(153, 0, 0);">::::: CROCCHETTE DI BACCALA' E PATATE :::::</span><br /></div><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3615/3565650425_cba301139e.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 598px;" src="http://farm4.static.flickr.com/3615/3565650425_cba301139e.jpg?v=0" alt="" border="0" /></a><br /><span style="font-family: trebuchet ms; font-weight: bold; color: rgb(153, 0, 0);">Ingredienti per 20 polpettine:</span><br /><ul><li><span style="font-family: trebuchet ms;">baccalà ammollato, 200 gr</span></li><li><span style="font-family: trebuchet ms;">patate, 300 gr</span></li><li><span style="font-family: trebuchet ms;">uovo, 1</span></li><li><span style="font-family: trebuchet ms;">pangrattato, 2 - 3 cucchiai</span></li><li><span style="font-family: trebuchet ms;">aglio, 1/2 spicchio</span></li><li><span style="font-family: trebuchet ms;">prezzemolo tritato abbondante</span></li><li><span style="font-family: trebuchet ms;">sale qb</span></li><li><span style="font-family: trebuchet ms;">olio per friggere</span></li></ul><span style="font-family: trebuchet ms;">La procedura è estremamente semplice.<br />Lessa il baccalà in acqua senza sale fino a che non è morbido.</span><br /><span style="font-family: trebuchet ms;">Lessa anche le patate precedentemente sbucciate e fatte a cubetti in acqua salata, questa volta.</span><br /><span style="font-family: trebuchet ms;">Una volta cotte, schiacchia bene le patate con la forchetta ed uniscici il baccalà ridotto in piccoli pezzettini. Aggiungi l'uovo ed amalgama il tutto.</span><br /><span style="font-family: trebuchet ms;">Aggiungi poi 2 - 3 cucchiai di pangrattato a seconda delle necessità per assodare, il prezzemolo e l'aglio tritato.</span><br /><span style="font-family: trebuchet ms;">Forma con le mani delle piccole polpettine aiutandoti con il pangrattato e mettile tutte in fila in un piatto. Scalda l'olio per friggere e metti le polpettine a friggere poche per volta, facendole dorare da tutti i lati.</span><br /><span style="font-family: trebuchet ms;">Mettile ad asciugare su carta assorbente e servile calde.</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3377/3566463994_9f35a3a7bc.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm4.static.flickr.com/3377/3566463994_9f35a3a7bc.jpg?v=0" alt="" border="0" /></a><span style="font-family: trebuchet ms; font-weight: bold;">Vi lascio queste tapas per intrattenervi!<br />Ci sentiamo mercoledì... domani vado in Puglia per un luuungo weekend!</span><br /><br /><span style="font-weight: bold; font-family: trebuchet ms; color: rgb(153, 0, 0);">::::: TAPAS: DRIED COD AND POTATO CAKE :::::</span><br /></div><br /><span style="font-family: trebuchet ms;">Summer is coming, and when I look back on last year holidays, I can't stop dreaming about my first solo holidays with my sister: three days in <span style="font-weight: bold; color: rgb(0, 102, 0);">Barcelona</span>. We loved everything, especially the huge market <span style="font-weight: bold;">La Boqueria</span>. We tried everything, from smoothies to chorizo pizza, to fresh fruit salads. We loved the buzz, the joy, the kindness of people working there.</span><br /><span style="font-family: trebuchet ms;">As I had some leftover dried cod, Claudia asked me to make some cod and potato cakes, like the ones we ate in Barcelona as tapas.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3616/3566464532_1040ca1ae2.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 600px;" src="http://farm4.static.flickr.com/3616/3566464532_1040ca1ae2.jpg?v=0" alt="" border="0" /></a><br /><span style="font-family: trebuchet ms; font-weight: bold; color: rgb(153, 0, 0);">Ingredients for 20 little cakes:</span><br /> <ul><li><span style="font-family: trebuchet ms;">dried cod previously soaked</span><span style="font-family: trebuchet ms;">, 200 gr</span></li><li><span style="font-family: trebuchet ms;">potatoes, 300 gr</span></li><li><span style="font-family: trebuchet ms;">egg, 1</span></li><li><span style="font-family: trebuchet ms;">breadcrumbs, 2 - 3 tablespoons</span></li><li><span style="font-family: trebuchet ms;">garlic, 1/2 clove</span></li><li><span style="font-family: trebuchet ms;">chopped parsley</span></li><li><span style="font-family: trebuchet ms;">salt</span></li><li><span style="font-family: trebuchet ms;">frying oil<br /></span></li></ul> <span style="font-family: trebuchet ms;">They are easy making fish cakes.<br />Boil the cod in hot unsalted water until tender.<br />Peel and chop potatoes and boil them in salted water 'till tender.<br />Mash potatoes with a fork and add the codd, previously reduced in small pieces.<br />Mix all together and add one whisked egg.<br />Add 2 - 3 tablespoons of breadcrumbs according to necessity, then add parsley and garlic, finely chopped.<br /></span> <span style="font-family: trebuchet ms;"></span><span style="font-family: trebuchet ms;"></span><span style="font-family: trebuchet ms;">Make little round cakes with your hands, using some breadcrumbs to help you.<br />Heat frying oil in a large pan and fry just a few cakes per time, until they are golden on each side. Serve them hot.<br /></span><br /> <div style="text-align: center;"><span style="font-family: trebuchet ms;"></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3637/3566464302_a1f26839a3.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm4.static.flickr.com/3637/3566464302_a1f26839a3.jpg?v=0" alt="" border="0" /></a><span style="font-family: trebuchet ms; font-weight: bold;">I'm going to Apulia for a long weekend, so talk to you on Wednesday. </span><br /><span style="font-family: trebuchet ms; font-weight: bold;">In the meanwhile, help yourself with my tapas!</span><br /></div>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com22tag:blogger.com,1999:blog-17485807596403204.post-40994832817498333922009-05-27T09:40:00.007+02:002009-05-27T17:01:23.320+02:00La cucina di nonna Menna: baccalà alla fiorentina<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.madeinkitchen.tv/"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitcrZVb0DT28GJ3Bhl-vCN0jVG4xsyaZvcFYXIqraAVE9gOuyl94ZsGJWCHM21lpV3lpALKmHXf0UiHSBDFHMO5-TV9L8Z6Me5yD4IztnzfI-yPn5AcAkvaq3hPCOCds1_k2Jisx4rv7Q/s200/bannerino(1).png" alt="" id="BLOGGER_PHOTO_ID_5340405591621537394" border="0" /></a><span style="font-family:trebuchet ms;">E' mercoledì! e il mercoledì cosa succede?</span><br /><span style="font-family:trebuchet ms;">Juls si sposta su <span style="font-weight: bold; color: rgb(255, 0, 0);">Made in Kitchen</span>.</span><br /><br /><br /><br /><br /><span style="font-family:trebuchet ms;"><br />Oggi </span><a style="font-family: trebuchet ms;" href="http://www.madeinkitchen.tv/ricette/la-cucina-toscana-il-baccala-alla-fiorentina/#more-7601"><span style="font-weight: bold;">baccalà alla fiorentina</span></a><span style="font-family:trebuchet ms;">, all'uso di nonno Remigio.</span><br /><span style="font-family:trebuchet ms;">Andate su <a href="http://www.madeinkitchen.tv/ricette/la-cucina-toscana-il-baccala-alla-fiorentina/#more-7601">Made in Kitchen</a> per scoprire quale sia l'ingrediente in più che nonno aggiungeva al baccalà rispetto alle ricette canoniche, prima tra tutte quella di Pellegrino Artusi.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3404/3565648401_de8fe16668.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3404/3565648401_de8fe16668.jpg?v=0" alt="" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:trebuchet ms;" >::::: DRIED COD FOLLOWING THE FLORENTINE'S WAY :::::</span><br /></div><div style="text-align: center;"><br /><div style="text-align: left;"><span style="font-family: trebuchet ms;">My grandfather Remigio used to live all alone in San Gimignano. </span><br /><span style="font-family: trebuchet ms;">He brought up mum and aunt Silvana all by himself. He was a man of old times, a mason, but he was also very good in cooking. He loved dried cod and herring: he used to fry herring in his tiny kitchen and you could tell it from miles.. the whole house was surrounded by smell and smoke!</span><br /><span style="font-family: trebuchet ms;">He used to take me to pick up pine-seeds to the public garden and he taught me how to break them with a little hammer. </span><br /><span style="font-family: trebuchet ms;">He used to have a peculiar breakfast coming home from his vegetable garden: tuscan bread, tomatoes and onion!</span><br /><br /><span style="font-family: trebuchet ms; font-weight: bold;">This is how my grandfather Remigio used to cook salted cod: he added potatoes to the traditional recipe, which add softness and taste.</span><br /><br /></div></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3653/3565648921_5cd87235be.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3653/3565648921_5cd87235be.jpg?v=0" alt="" border="0" /></a><span style="font-style: italic; font-weight: bold;font-family:trebuchet ms;" >Fancy a spoonful? </span><br /></div><div style="text-align: center;"><span style="font-size:130%;"><span style="font-style: italic; color: rgb(0, 0, 0); font-weight: bold;font-family:webdings;" ></span></span><div style="text-align: left;"><span style="font-size:130%;"><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="font-style: italic;"><span style="font-weight: bold;"></span></span></span></span><span style="font-style: italic; color: rgb(0, 0, 0); font-weight: bold;font-family:webdings;" ></span></span><br /><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:trebuchet ms;" >Ingredients for 4 people:</span><br /><ul><li><span style="font-family:trebuchet ms;">dried cod previously soaked, 500 gr</span></li><li><span style="font-family:trebuchet ms;">ripe tomatoes, 600 gr</span></li><li><span style="font-family:trebuchet ms;">medium potatoes, 2</span></li><li><span style="font-family:trebuchet ms;">garlic, 1 clove</span></li><li><span style="font-family:trebuchet ms;">onion, 1/2</span></li><li><span style="font-family:trebuchet ms;">white flour, a bit to flour the cod</span></li><li><span style="font-family:trebuchet ms;">salt & pepper</span></li><li><span style="font-family:trebuchet ms;">parsley to decorate</span></li></ul><span style="font-family:trebuchet ms;">Cut the cod into 5 cm chunks. Pad</span><span style="font-family:trebuchet ms;"> them with some paper and flour them on both sides.</span><br /><span style="font-family:trebuchet ms;">Peel potatoes and cut them into thin slices, then flour them too.</span><br /><span style="font-family:trebuchet ms;">Fry cod chunks in a large non-stick pan until slightly golden. At the end, fry potatoes too.</span><br /><span style="font-family:trebuchet ms;">Set aside in a dish with some cooking paper to loose extra olive oil.</span><br /><span style="font-family:trebuchet ms;">In the meantime, make the tomato sauce.</span><br /><span style="font-family:trebuchet ms;">Heat 3 tablespoons of extra virgin olive oil in a non-stick pan with a whole garlic clove and some finely chopped onion. Add 2 tablespoon of water to cook through the onion: it is supposed to be tender. Add the tomato</span><span style="font-family:trebuchet ms;">es, cut into small pieces, season with pepper and cook for at least 15 minutes, until it gets a liquid but thick tomato sauce.</span><br /><span style="font-family:trebuchet ms;">Put cod and potatoes in a terracotta saucepan and cover with tomato sauce.</span> <span style="font-family: trebuchet ms;">Add salt only if needed.</span><br /><span style="font-family:trebuchet ms;">Reduce to a simmer and cook for 5 minutes, so that all the flavours will be mixed together.</span><br /><span style="font-family:trebuchet ms;">Sprinkle with some parsley and serve hot.</span><br /><br /><br /><span style="font-size:130%;"><span style="font-style: italic; color: rgb(0, 0, 0); font-weight: bold;font-family:webdings;" ></span></span></div></div><div face="trebuchet ms" style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3395/3565649365_78c32a343c.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm4.static.flickr.com/3395/3565649365_78c32a343c.jpg?v=0" alt="" border="0" /></a></div>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com24tag:blogger.com,1999:blog-17485807596403204.post-5878012493821940322009-05-26T11:32:00.003+02:002009-05-26T14:31:52.512+02:00Torta di rose | Rose cake<span style="font-family:trebuchet ms;">Come promesso ieri, ecco la sorpresa! Sorpresa perché non credevo proprio che mi riuscisse... sapete benissimo che io e i lieviti siamo come Superman e la criptonite, come il diavolo e l'acquasanta... le mie mani hanno la capacità di sgonfiare tutto, garantito!</span><br /><span style="font-family:trebuchet ms;">Ma </span><a style="font-family: trebuchet ms;" href="http://chezbabs.blogspot.com/">in</a><span style="font-family:trebuchet ms;"> </span><a style="font-family: trebuchet ms;" href="http://rossa-di-sera.blogspot.com/">più</a><span style="font-family:trebuchet ms;"> </span><a style="font-family: trebuchet ms;" href="http://www.blogger.com/profile/14150655364685324583">riprese</a><span style="font-family:trebuchet ms;"> mi hanno detto di provare, di affrontare la sfida con tranquillità, perché il lievito non morde e sicuramente se seguo tutti passi con serenità poi la pasta deve lievitare.</span><br /><span style="font-family:trebuchet ms;">Bene, l'occasione c'era, ed era la festa della mamma, circa due settimane fa.</span><br /><span style="font-family:trebuchet ms;">Mia mamma adora le rose: ha cespugli di rose bianche, rosa, gialle e rosse sparse per il giardino, le coccola, le bagna, taglia quelle secche e conta i boccioli per sapere quante ne nasceranno.</span><br /><span style="font-family:trebuchet ms;">Le annusa sempre rapita ed è molto fiera di loro.</span><br /><span style="font-family:trebuchet ms;">Io e mamma siamo in continuo battibecco, è il nostro modo di comunicare: dal di fuori sembra sempre che si sti litigando, ma se ci guardano da vicino si vede che sorridiamo... sarà che lei è un po' sorda e allora alziamo la voce tutte e due? </span><br /><span style="font-family:trebuchet ms;">Insomma, la mia mamma è come tutte le mamme, la migliore del mondo! </span><br /><span style="font-family:trebuchet ms;">Quale torta è più adatta di una torta di rose? Nessuna!</span><br /><span style="font-family:trebuchet ms;">Quindi approfittando della sua assenza ho tentato la sorte... e visto che la sorte aiuta gli audaci, questo è il risultato!</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3585/3542243550_cb829231ba.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 401px; height: 332px;" src="http://farm4.static.flickr.com/3585/3542243550_cb829231ba.jpg?v=0" alt="" border="0" /></a><br /><div style="text-align: center;font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(153, 51, 153);">::::: TORTA DI ROSE ALLE NOCCIOLE:::::</span><br /></div><br /><span style="font-family:trebuchet ms;">La ricetta è presa direttamente dal </span><a style="font-family: trebuchet ms;" href="http://www.cookaround.com/yabbse1/showthread.php?t=9094">forum di Cookaround</a><span style="font-family:trebuchet ms;">, ho fatto solo piccolissime modifiche, soprattutto per quello che riguarda il ripieno.</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3232/3542243766_6d0bc2cd70.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3232/3542243766_6d0bc2cd70.jpg?v=0" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(153, 51, 153);font-family:trebuchet ms;" >Ingredienti per l'impasto:</span><br /><ul><li><span style="font-family:trebuchet ms;">farina bianca, 250 gr</span></li><li><span style="font-family:trebuchet ms;">manitoba, 250 gr</span></li><li><span style="font-family:trebuchet ms;">lievito di birra, 1 cubetto</span></li><li><span style="font-family:trebuchet ms;">zucchero, 100 gr</span></li><li><span style="font-family:trebuchet ms;">uova, 2</span></li><li><span style="font-family:trebuchet ms;">burro, 80 gr</span></li><li><span style="font-family:trebuchet ms;">latte tiepido, 125 - 150 ml</span></li><li><span style="font-family:trebuchet ms;">vanillina, 1 bustina</span></li><li><span style="font-family:trebuchet ms;">sale, 1 cucchiaio</span></li><li><span style="font-family:trebuchet ms;">scorza di un limone</span></li></ul><span style="font-weight: bold; color: rgb(153, 51, 153);font-family:trebuchet ms;" >Ingredienti per la farcitura:</span><br /><ul><li><span style="font-family:trebuchet ms;">burro, 50 gr</span></li><li><span style="font-family:trebuchet ms;">zucchero, 100 gr</span></li><li><span style="font-family:trebuchet ms;">nocciole, 100 gr</span></li></ul><span style="font-family:trebuchet ms;">In un recipiente ampio fai la fontana con la farina. Aggiungi nel centro zucchero, sale, vanillina, uova, scorza di limone e burro fuso.</span><br /><span style="font-family:trebuchet ms;">Comincia ad impastare gradualmente. Scalda il latte (deve essere solo tiepido) e facci sciogliere dentro il lievito. Aggiungilo gradualmente all'impasto e continua ad impastare.</span><br /><span style="font-family:trebuchet ms;">Servirà del tempo, almeno dieci minuti, per ottenere un impasto sodo ed elastico.</span><br /><span style="font-family:trebuchet ms;">A quel punto mettilo a lievitare in un posto caldo per un'ora e mezzo.</span><br /><span style="font-family:trebuchet ms;">Mentre lievita prepara la farcitura.</span><br /><span style="font-family:trebuchet ms;">Monta il burro con lo zucchero ed aggiungi le nocciole tritate grossolanamente.</span><br /><span style="font-family:trebuchet ms;">Dopo circa un'ora e mezzo l'impasto dovrebbe essere raddoppiato di volume.</span><br /><span style="font-family:trebuchet ms;">Provate ad immaginare con quale ansia sono andata a sbirciare la pasta, pensando di trovare il collasso della materia... e invece no! ta daaaan! era lì, il doppio di prima, soffice, profumata e lievitata. Ho registrato nella mia memoria questo come il primo momento di gloria della giornata.</span><br /><span style="font-family:trebuchet ms;">Bene, prendi questo piccolo capolavoro lievitato e stendilo su una spianatoia fino ad avere sfoglia di circa 35 x 50 cm. Aiutati con un mattarello ed un po' di farina e cerca di dare una forma il più regolare possibile alla sfoglia.</span><br /><span style="font-family:trebuchet ms;">Spalma la farcitura sulla sfoglia e arrotola la pasta su se stessa, sul lato più lungo.</span><br /><span style="font-family:trebuchet ms;">A questo punto taglia il rotolo formando tanti cilindretti: cerca di farli regolari. A me ne sono venuti soltanto 10...</span><br /><span style="font-family:trebuchet ms;">Ricopri una teglia (meglio con cerniera) di carta da forno bagnata e strizzata e disponi i cilindretti nella tortiera, lasciando un po' di spazio tra l'uno e l'altro.</span><br /><span style="font-family:trebuchet ms;">Lascia lievitare per almeno un'altra mezz'ora.</span><br /><span style="font-family:trebuchet ms;">Trova un modo per impegare questo tempo di angoscia pazzesca: io ho fatto una passeggiata con nonna e Claudia. Nonna, proverbiale ottimista, mi ha detto: vedrai che ora non ti lievita!</span><br /><span style="font-family:trebuchet ms;">E invece no! ta daaan! i rotolini di pasta ripieni erano ulteriormente lievitati, andando a toccarsi l'uno con l'altro. Altra polaroid mentale di un momento di gloria domestica.</span><br /><span style="font-family:trebuchet ms;">Commento di nonna: se lo bruci lo senti! con questo voleva esprimere il concetto che, una volta che mi era lievitato qualcosa, avrei dovuto avere cento occhi per evitare che mi si carbonizzasse vanificando tutti gli sforzi.</span><br /><span style="font-family:trebuchet ms;">A questo punto, inforna in forno caldo a 180°C per circa 30 minuti.</span><br /><span style="font-family:trebuchet ms;">In teoria è buona fredda, sa di pan briosche ed è veramente confortante mangiare qualcosa che ti è lievitato. Ma come reistere? l'ho dovuta tagliare e sentire tiepida, e mi son quasi commossa!</span><br /><span style="font-family:trebuchet ms;">Tant'è che mamma l'ha trovata senza una fetta... esigenza ci copione!</span><br /><br /><div style="text-align: center;"><span style="font-weight: bold; color: rgb(153, 51, 153);font-family:trebuchet ms;" >::::: ROSE CAKE :::::</span><br /><br /><div style="text-align: justify;"><span style="font-family:trebuchet ms;">If you want something to raise, don't call me. Me and yeast it's like Superman and kriptonite.</span><br /><span style="font-family:trebuchet ms;">I've always been frightened by recipes asking for something to raise, until several people told me to face the experience with calm and serenity. And so did I.</span><br /><span style="font-family:trebuchet ms;">The chance was Mother's Day some weeks ago.</span><br /><span style="font-family:trebuchet ms;">My mum is passionate about roses: she has bushes of roses all around in the garden: pink, red, yellow and white. We love each other even if when talk we always seem squabblig about something. The rose cake was the perfect cake for mum.</span><br /></div></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2212/3541437347_8b7814775c.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm3.static.flickr.com/2212/3541437347_8b7814775c.jpg?v=0" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(153, 51, 153);font-family:trebuchet ms;" >Ingredients for the dough:</span><br /><ul><li><span style="font-family:trebuchet ms;">white flour, 250 gr</span></li><li><span style="font-family:trebuchet ms;">manitoba flour, 250 gr</span></li><li><span style="font-family:trebuchet ms;">brewer's yeast, 25 gr<br /></span></li><li><span style="font-family:trebuchet ms;">caster sugar, 100 gr</span></li><li><span style="font-family:trebuchet ms;">eggs, 2</span></li><li><span style="font-family:trebuchet ms;">butter, 80 gr</span></li><li><span style="font-family:trebuchet ms;">warm milk, 125 - 150 ml</span></li><li><span style="font-family:trebuchet ms;">vanilla extract, 1 tablespoon</span></li><li><span style="font-family:trebuchet ms;">salt, 1 </span><span style="font-family:trebuchet ms;">tablespoon</span></li><li><span style="font-family:trebuchet ms;">zest of 1 lemonn<br /></span></li></ul> <span style="font-weight: bold; color: rgb(153, 51, 153);font-family:trebuchet ms;" >Ingredients for the filling:</span><br /><ul><li><span style="font-family:trebuchet ms;">butter, 50 gr</span></li><li><span style="font-family:trebuchet ms;">caster sugar, 100 gr</span></li><li><span style="font-family:trebuchet ms;">hazelnuts, 100 gr</span></li></ul> <span style="font-family:trebuchet ms;">Put the flour in a large bowl and make a well in the middle.<br />Add sugar, salt, vanilla extract, eggs, lemon zest and melted butter.</span> <span style="font-family:trebuchet ms;">Mix gradually all the ingredients together.</span> <span style="font-family:trebuchet ms;"><br />Warm the milk and melt the yeast into the milk: add gradually to the dough.<br />Knead for at least 10 minutes, until it is smooth and elastic.</span><br /><span style="font-family:trebuchet ms;">Let rise for at least 1 hour and a half: it should double itself.</span><br /><span style="font-family:trebuchet ms;">In the meantime, make the filling.</span><br /><span style="font-family:trebuchet ms;"></span><span style="font-family:trebuchet ms;">Whip butter and sugar and add hazelnuts, roughly chopped.<br />Now, let's have a look at your dough. I was scared, I tought I would have found a gravitational collapse.</span>..<span style="font-family:trebuchet ms;"> but, actually, my </span><span style="font-family:trebuchet ms;">dough was there, doubled, soft and fragrant. This was the first glorious snapshop pf the day!<br /></span><span style="font-family:trebuchet ms;">Then, roll the dough on a flat working surface to have a rectangular sheet (almost 35 x 50 cm). Help yourself </span><span style="font-family:trebuchet ms;">with a rolling pin and some flour in order to have a regular sheet.</span><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Spread the filling onto the sheet and roll up the sheet on its longer side.<br />Cut the roll into small regular cylinders</span>.<br /><span style="font-family:trebuchet ms;">Use a rounded mould with removable edges: cover it with greaseproof paper, formerly soaked and wringed.</span><br /><span style="font-family:trebuchet ms;">Arrange the little rolls into the mould, leaving room beneath them.</span><br /><span style="font-family:trebuchet ms;">Let to raise for at least half an hour.</span><br /><span style="font-family:trebuchet ms;">Spend your time in a fun way trying to enjoy yourself, without thinking at your cake in a warm place. Don't be worried! My grandma was sure it wouldn't have raised, but... second glorious snapshot of the day: it was raised again!<br />Preheat the oven at 180°C</span> <span style="font-family:trebuchet ms;">and bake for almost 30 minutes until golden.</span><br /><span style="font-family:trebuchet ms;">You can eat this cake once cold: it's comforting and satisfying.. but I couldn't help! I was "forced" to slice it and taste a mouthful of warm delicious cake.</span>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com19tag:blogger.com,1999:blog-17485807596403204.post-41475875208966425172009-05-25T14:26:00.004+02:002009-05-25T15:46:04.001+02:00Ma quanto vi voglio bene?<span style="font-family:trebuchet ms;">Anche oggi niente ricetta, la lascio in serbo per domani una bella che mi rende molto orgogliosa, non vi anticipo nulla così vi lascio in suspance e poi domani venine numerosi a vedere cos'è!</span> <span style="font-family:trebuchet ms;">Oggi è un altro giorno di celebrazione, eh eh!</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4JontODGxpRv_BSY1CU1w20hudOj1Xd7zzvuvP8goM8ksw4GenP19DSTVco1k1-1M4hMQRc2HFHJFgH1QtNeKPSevyB_mZT6zTg2a7zq3V2AdJHl1SrJS7W-jbRxlPvEtjEngEUOUuug/s1600-h/premio_lemonade.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 113px; height: 115px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4JontODGxpRv_BSY1CU1w20hudOj1Xd7zzvuvP8goM8ksw4GenP19DSTVco1k1-1M4hMQRc2HFHJFgH1QtNeKPSevyB_mZT6zTg2a7zq3V2AdJHl1SrJS7W-jbRxlPvEtjEngEUOUuug/s200/premio_lemonade.jpg" alt="" id="BLOGGER_PHOTO_ID_5339753377640070274" border="0" /></a><span style="font-family:trebuchet ms;">Quindi, rullo di tamburi, ecco i premi che mi ha regalato <span style="font-weight: bold; color: rgb(204, 51, 204);">Lady Cocca</span>, dal blog </span><a style="font-family: trebuchet ms;" href="http://ilmondodiladycocca.blogspot.com/">Sweet L</a><a style="font-family: trebuchet ms;" href="http://ilmondodiladycocca.blogspot.com/">ady Cocca e le sue amiche cuochine</a><span style="font-family:trebuchet ms;">: il <span style="font-weight: bold; color: rgb(204, 51, 204);">butterfly award</span>, già ricevuto ed esposto in bacheca </span><a style="font-family: trebuchet ms;" href="http://julskitchen.blogspot.com/2009/05/cerbiatti-e-farfalle-uno-zoo.html">qui</a><span style="font-family:trebuchet ms;">, e questo qui a lato, lo chiamerò <span style="font-weight: bold; color: rgb(204, 51, 204);">Lemonade Award</span>.</span> <span style="font-family:trebuchet ms;">Chi rifiuta una bella limonata fresca in questi giorni di calura estiva?</span> <span style="font-family:trebuchet ms;">io no di certo! Grazie mille Lady Cocca, dolcissima come sempre!</span><br /><span style="font-family:trebuchet ms;">Lascio questi due premi a tutte voi che passate da qua (e passate anche domani che c'è un dolce sorpresa, soprattutto perché non speravo che mi riuscisse)</span>.<br /><br /><span style="font-family:trebuchet ms;">Poi è la volta di un giochino che mi ha passato <span style="font-weight: bold; color: rgb(0, 0, 153);">Antonella</span> di </span><a style="font-family: trebuchet ms;" href="http://panealpanevinoalvinoblog.blogspot.com/">Pane al pane... vino al vino</a><span style="font-family:trebuchet ms;">.</span><br /><span style="font-family:trebuchet ms;">Devo scrivere 7 cose che mi caratterizzano. Lo faccio volentieri, cogliendo così l'occasione di presentarmi meglio a voi!</span><br /><span style="font-weight: bold; color: rgb(153, 51, 153);font-family:trebuchet ms;" >1. semplicità</span><br /><span style="font-weight: bold; color: rgb(153, 51, 153);font-family:trebuchet ms;" >2. genuinità</span><br /><span style="font-weight: bold; color: rgb(153, 51, 153);font-family:trebuchet ms;" >3. solarità</span><br /><span style="font-weight: bold; color: rgb(153, 51, 153);font-family:trebuchet ms;" >4. ingenuità</span><br /><span style="font-weight: bold; color: rgb(153, 51, 153);font-family:trebuchet ms;" >5. ottimismo</span><br /><span style="font-weight: bold; color: rgb(153, 51, 153);font-family:trebuchet ms;" >6. pigrizia</span><br /><span style="font-weight: bold; color: rgb(153, 51, 153);font-family:trebuchet ms;" >7. golosità</span><br /><br /><span style="font-family:trebuchet ms;">Vabeh, son venuta fuori una mezza Pollyanna... mi mancano solo le caprette!</span><br /><span style="font-family:trebuchet ms;">Anche questo giochino lo lascio a tutte voi, così se avete voglia e non l'avete già fatto, mi raccontate un po' chi siete!</span>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com9tag:blogger.com,1999:blog-17485807596403204.post-77199959625818749562009-05-22T11:49:00.003+02:002009-05-22T14:42:23.039+02:00A cake for dummies<span style="font-family: trebuchet ms;">Hai presente quando guardi il monitor del piccì in cerca di ispirazione e.. niente?</span><br /><span style="font-family: trebuchet ms;">come quando a scuola dovevi fare un tema o una descrizione ed eri pronta con il foglio bianco, la penna in mano e le migliori intenzioni di emulare, che so, Dacia Maraini, e... nulla?</span><br /><span style="font-family: trebuchet ms;">Ecco, oggi mi sento così.</span><br /><span style="font-family: trebuchet ms;">Stamani in macchina mentre ascoltavo gli ABBA mi dicevo: oggi gran post, voglio presentare la torta sarda di Sigrid a dovere, voglio fare una bella introduzione, oppure fare un post carino di ringraziamento per chi passa di qui e apprezza le mie ricetta anche senza dire nulla, oppure tentare uno di quei post simpatici, che ti fanno ridere e dire 'bada questa che simpatica che è!'... ma nulla! </span><br /><span style="font-family: trebuchet ms;">Quindi forse la cosa migliore è parlare direttamente della torta sarda!</span><br /><span style="font-family: trebuchet ms;">Avevo letto in tanti blog che è una torta a prova di imbranati, una cake for dummies, potrei definirla, e quindi avevo deciso di provarla, per vedere se e dove entrava in gioco questa sua peculiarità.</span><br /><span style="font-weight: bold; font-family: trebuchet ms;"><span style="color: rgb(153, 51, 153);">Bene, è semplicissima negli ingredienti, nel loro dosaggio e reperimento, nell'impasto e nella cottura, delicata e vera nel sapore.</span> </span><br /><span style="font-family: trebuchet ms;">E, soprattutto, viene bene anche se... scegli uno stampo da plum cake visibilmente troppo piccolo, che fa tracimare l'impasto in cottura dai bordi come la lava da un vulcano hawaiano, placida e tranquilla ma costante, così che sei costretta ad aprire il forno ogni 3 minuti per raccogliere con un cucchiaio l'impasto che scappa dal suo stampo.<br />Viene bene anche se provi a ributtarlo dentro sempre con lo stesso cucchiaio, a rigirare i lembi della carta da forno per evitare che facciano da scivolo alla lava, già di per sè fluida e vigliacca.</span><br /><span style="font-family: trebuchet ms;">Viene bene anche se devi giustificare all'universo mondo che quel puzzo di bruciato che si sta diffondendo per casa non è la torta, no, poverina, lei cuoce bene, ma l'impasto fuggiasco che si è abbarbicato al fondo del forno e che sta bruciando, diventando del colore delle pietre laviche hawaiane, per rimanere in tema.</span><br /><span style="font-family: trebuchet ms;">Quindi, l'unica avvertenza che mi sento di darvi è quella di utilizzare uno stampo grande da plumcake, o magari quelli da ciambellone, così che per lo meno potete sempre fare le fette quadrate, belline per questo tipo di dolce. Se non è così, riducete un po' le dosi, altrimenti vi ritroverete come me a fare un'esperimento di fisica e dinamica dei flussi all'interno del forno!</span><br /><br /><div style="text-align: center; color: rgb(153, 51, 153);"><span style="font-family: trebuchet ms; font-weight: bold;">::::: TORTA SARDA DI RICOTTA E LIMONE ::::</span><br /></div><br /><span style="font-family: trebuchet ms;">Riporto qui la ricetta di </span><a style="font-family: trebuchet ms;" href="http://www.cavolettodibruxelles.it/2007/01/torta-sarda-con-ricotta-e-limone">Sigrid</a><span style="font-family: trebuchet ms;">, infallibile!<br />Io ho usato la ricotta di capra anzichè quella di pecora, come richiesto dalla ricetta. Avevo una vaschetta di ricotta freschissima e biologica di </span><a style="font-family: trebuchet ms;" href="http://www.poggiodicamporbiano.it/luogo.htm">Camporbiano</a><span style="font-family: trebuchet ms;"> ed ho usato quella, che ha donato al dolce un sapore inconfondibile, forte certo, ma veramente ottimo per chi piace.</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3597/3499666135_f97eca2aa5.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm4.static.flickr.com/3597/3499666135_f97eca2aa5.jpg?v=0" alt="" border="0" /></a><br /><span style="font-family: trebuchet ms; font-weight: bold; color: rgb(153, 51, 153);">Ingredienti:</span><br /><ul><li><span style="font-family: trebuchet ms;">farina, 300 gr</span></li><li><span style="font-family: trebuchet ms;">zucchero, 300 gr</span></li><li><span style="font-family: trebuchet ms;">ricotta di capra freschissima, 300 gr</span></li><li><span style="font-family: trebuchet ms;">uova, 3</span></li><li><span style="font-family: trebuchet ms;">limone, 1</span></li><li><span style="font-family: trebuchet ms;">lievito per dolci, 1 bustina</span></li><li><span style="font-family: trebuchet ms;">zucchero a velo per spolverare</span></li></ul><span style="font-family: trebuchet ms;">Lavora zucchero e ricotta insieme con una forchetta. Aggiungi i tuorli, la buccia grattugiata del limone e il succo del limone, poi farina e lievito. Monta a neve gli albumi ed aggiungi anche quelli.</span><br /><span style="font-family: trebuchet ms;">Versa in uno stampo da plumcake e inforna a forno caldo a 180°C e cuoci per 40 minuti finché la torta non è dorata o uno stecchino infilato nel mezzo ne esca asciutto.</span><br /><span style="font-family: trebuchet ms;">Mangia fredda spolverata di zucchero a velo.</span><br /><span style="font-family: trebuchet ms;">Si conserva benissimo per più giorni ed è ottima per colazione o merenda.</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3633/3500483852_46b90c5f7c.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm4.static.flickr.com/3633/3500483852_46b90c5f7c.jpg?v=0" alt="" border="0" /></a><br /><div style="text-align: center;"><span style="font-family: trebuchet ms; font-weight: bold; color: rgb(153, 51, 153);">::::: SARDINIAN CAKE WITH RICOTTA CHEESE AND LEMON :::::</span><br /></div><br /><span style="font-family: trebuchet ms;">This is a typical cake from Sardinian, made with fresh ricotta cheese. You can use sheep ricotta cheese as required by the recipe, but I tried it with goat ricotta cheese and it has become a very peculiar cake, with a strong and intense flavour, but really delicious.</span><br /><span style="font-family: trebuchet ms;">It is a cake for dummies: easy ingredients, easy making and easy baking. </span><br /><span style="font-family: trebuchet ms;">I managed to have a perfect cake even if I chose a wrong mould, definetly too small, and I kept on opening the oven to remove living mixture poring out from the mould as lava from an Hawaiian volcano!</span><br /><span style="font-family: trebuchet ms;">So, the only advice is: use a proper plum cake mould, look after the size!</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3383/3499665345_4e0d0ebc60.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm4.static.flickr.com/3383/3499665345_4e0d0ebc60.jpg?v=0" alt="" border="0" /></a><br /><span style="font-family: trebuchet ms; font-weight: bold; color: rgb(153, 51, 153);">Ingredients:</span><br /><ul><li><span style="font-family: trebuchet ms;">flour, 300 gr</span></li><li><span style="font-family: trebuchet ms;"> caster sugar, 300 gr</span></li><li><span style="font-family: trebuchet ms;"> fresh goat ricotta cheese, 300 gr</span></li><li><span style="font-family: trebuchet ms;"> eggs, 3</span></li><li><span style="font-family: trebuchet ms;"> lemon, 1 (juice and grated zest)</span></li><li><span style="font-family: trebuchet ms;"> backing powder, 1 large tablespoon</span></li><li><span style="font-family: trebuchet ms;"> icing sugar</span></li></ul><span style="font-family: trebuchet ms;">You can read the </span><a style="font-family: trebuchet ms;" href="http://www.cavolettodibruxelles.it/2007/01/torta-sarda-con-ricotta-e-limone">original recipe</a><span style="font-family: trebuchet ms;"> on the Cavoletto web site.</span><br /><span style="font-family: trebuchet ms;">Preheat the oven at 180°C.</span><br /><span style="font-family: trebuchet ms;">Stir ricotta cheese and sugar with a fork.<br />Add egg yolks, lemon zest and lemon juice, then flour and baking powder.</span><br /><span style="font-family: trebuchet ms;">Beat the egg whites and add them to the mixture.</span><br /><span style="font-family: trebuchet ms;">Pour into a cheesecake mould and bake for 40 minutes until it gets golden or a skewer comes out dry.</span><br /><span style="font-family: trebuchet ms;">Let cool and dust with some icing sugar.<br />Keep it in a dry place and you can eat this cake for days, it's extremely good for breakfast!</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3656/3500483156_6a51cb2562.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 450px;" src="http://farm4.static.flickr.com/3656/3500483156_6a51cb2562.jpg?v=0" alt="" border="0" /></a>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com25tag:blogger.com,1999:blog-17485807596403204.post-46555910017257149382009-05-21T11:33:00.014+02:002009-05-21T16:08:20.190+02:00Cerbiatti e farfalle: uno zoo!!<span style="font-family:trebuchet ms;">Ieri ho ricevuto due premi che mi hanno fatto molto molto piacere.</span><br /><span style="font-family:trebuchet ms;">Sì, perché da quando ho aperto il blog spinta dalla voglia di condividere e di raccontarmi attraverso le mie ricette e i miei pensieri, ho 'incontrato' virtualmente persone interessanti, simpatiche, che condividono i miei stessi interessi, che hanno sempre il tempo, nonostante il lavoro, la famiglia, i figli e la casa, di passare a fare un saluto, a dare un consiglio o a strapparmi un sorriso! ...ecco, mi son persa, qui sto facendo come l'Ulisse di Joyce...</span><br /><span style="font-family:trebuchet ms;">dicevo, visto che ho incontrato persone così valide, apprezzo molto quando poi mi arriva uno di questi premi dalle succitate persone valide e adorabili, e vi ringrazio tanto!!</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrhAOyWDTYYNmKzmrwDB5Iz8aYlvLzIK8myJ6c0fteOud66Rh6BHMSu-5nJ5pVlXUuRW1ZOCVtDsljICRt8EcqIZXgUp8se5pqcQ2KIxAxjvsTEeRGWUwsV-oABABPJG_eJRR5GP6BADY/s1600-h/bambi+da+mirtilla.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 140px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrhAOyWDTYYNmKzmrwDB5Iz8aYlvLzIK8myJ6c0fteOud66Rh6BHMSu-5nJ5pVlXUuRW1ZOCVtDsljICRt8EcqIZXgUp8se5pqcQ2KIxAxjvsTEeRGWUwsV-oABABPJG_eJRR5GP6BADY/s200/bambi+da+mirtilla.jpg" alt="" id="BLOGGER_PHOTO_ID_5338211467675621122" border="0" /></a><span style="font-family:trebuchet ms;">Quindi grazie alla simpaticissima <span style="font-weight: bold; color: rgb(255, 102, 0);">Mirtilla </span>di </span><a style="font-family: trebuchet ms;" href="http://angolocottura.blogspot.com/">Angolo Cottura</a><span style="font-family:trebuchet ms;"> per il <span style="font-weight: bold; color: rgb(153, 0, 0);">Premio Bambi</span>: una delle rubriche che preferisco del suo blog è la cucina per single... chissà perché? </span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwuqGIz55wCMl8WDz_rNuTH0QIcV3n89TcemRl9hladnTo4-5U8N7mQUDlUzO3F-Ed_6Tw9sx0L1NTwXVaQ2CCLkniPvPHR2bgIlgggLka0FLZnBAgj2nhazHfHSH6hWBstls4A_VabOo/s1600-h/premio_+butterfly.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 142px; height: 154px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwuqGIz55wCMl8WDz_rNuTH0QIcV3n89TcemRl9hladnTo4-5U8N7mQUDlUzO3F-Ed_6Tw9sx0L1NTwXVaQ2CCLkniPvPHR2bgIlgggLka0FLZnBAgj2nhazHfHSH6hWBstls4A_VabOo/s200/premio_+butterfly.jpg" alt="" id="BLOGGER_PHOTO_ID_5338211468997985746" border="0" /></a><span style="font-family:trebuchet ms;">Grazie poi alla dolcissima <span style="color: rgb(204, 51, 204); font-weight: bold;">Chiara </span>di </span><a style="font-family: trebuchet ms;" href="http://unpizzicodimagia.blogspot.com/">Un pizzico di Magia</a><span style="font-family:trebuchet ms;"> per aver fatto posare il <span style="font-weight: bold; color: rgb(0, 102, 0);">Butterfly Award</span> nel mio blog: ci sta benissimo una farfallina in mezzo ai colori del mio taccuino virtuale! Sappi che ho in serbo per te tantissime altre ricette Tuscan Style!</span><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn2wPmEg5ncbanolFKt_Qub5GhfPna7KzpqfrWiuzwy26l23d8uEsSw6VQJDtuXX1cqIojStAIip_K_arInYXUC1BImhzVWzQKouVEJIG4waxq9-3Xh4SYx4Qo0za2Ko9Rvmwi75RrPSE/s1600-h/hard+working.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 139px; height: 88px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn2wPmEg5ncbanolFKt_Qub5GhfPna7KzpqfrWiuzwy26l23d8uEsSw6VQJDtuXX1cqIojStAIip_K_arInYXUC1BImhzVWzQKouVEJIG4waxq9-3Xh4SYx4Qo0za2Ko9Rvmwi75RrPSE/s200/hard+working.jpg" alt="" id="BLOGGER_PHOTO_ID_5338252695317095426" border="0" /></a><span style="font-weight: bold; color: rgb(204, 51, 204);font-family:trebuchet ms;" >AGGIORNAMENTO!<br /></span><span style="font-family:trebuchet ms;">Grazie anche a <span style="font-weight: bold; color: rgb(51, 102, 255);">Francesca </span>di </span><a style="font-family: trebuchet ms;" href="http://francesca-lamiacucina.blogspot.com/">La mia cucina</a><span style="font-family:trebuchet ms;">, che oggi mi ha regalato un'altra farfallina e l'<span style="font-weight: bold; color: rgb(102, 0, 204);">Hard Working Food Blogger</span>: questo lo apprezzo tantissimo perché a volte è proprio na faticaccia!!</span><br /><br /><br /><span style="font-family:trebuchet ms;">Chiudo il post di oggi segnalando un'iniziativa che approvo a pieno di <span style="font-weight: bold;">Evelyne </span>di </span><a style="font-family: trebuchet ms;" href="http://pasticcietpasticcini.blogspot.com/2009/05/chiaro-il-messaggio.html">Pasticci e Pasticcini</a><span style="font-family:trebuchet ms;">, che ha invitato tutti i suoi lettori a manifestarsi nel post odierno, dove offre the e pasticcini, lasciando un commento di saluto.<br /><br /><span style="font-weight: bold; color: rgb(51, 204, 255);">AGGIORNAMENTO ULTERIORE</span><br />Vi porto i saluti di un'amica lontana nello spazio ma vicina a tutti.. una che mette il pranzo nella schiscetta, che in inverno non ha bisogno di termosifoni, che vive in una città bellissima e colorata sul mare, che ultimamente è alle prese con trasloco e promozione, una a cui è caduto l'adorabile Jamie Oliver nella schiscetta - fortunata lei - indoviate chi sia??<br />Sì, è lei!! <a href="http://cooking-it-staff.blogspot.com/">Viz</a> manda un abbraccio e un saluto a tutti voi! Presto le riallacceranno internet e tornerà nel nostro mondo!<br /></span>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com9tag:blogger.com,1999:blog-17485807596403204.post-81023630464052272262009-05-20T09:20:00.005+02:002009-05-20T13:05:37.016+02:00La cucina di nonna Menna: i pici alla Senese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTl2NmbwDQO6AK296MISpEE7K0Ia0JhGaNyl58pN4ZCQKsxI9ejnq6l_xRtCEpTICrfesSyJSAddxEtsKBDNTdrWfTs-WVQcXWrktQZPJia3T0_KI5jbmB0Dw8KiyxT_aQBc2KJXX9cFY/s1600-h/bannerino(1).png"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 88px; height: 44px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTl2NmbwDQO6AK296MISpEE7K0Ia0JhGaNyl58pN4ZCQKsxI9ejnq6l_xRtCEpTICrfesSyJSAddxEtsKBDNTdrWfTs-WVQcXWrktQZPJia3T0_KI5jbmB0Dw8KiyxT_aQBc2KJXX9cFY/s200/bannerino(1).png" alt="" id="BLOGGER_PHOTO_ID_5337860325317715346" border="0" /></a><span style="font-weight: bold; color: rgb(0, 51, 0);font-family:trebuchet ms;" >PER LA VERSIONE IN ITALIANO VI RIMANDO ALLA <a href="http://www.madeinkitchen.tv/ricette/i-pici-alla-senese/">RUBRICA DI MADE IN KITCHEN</a>!<br /><br /></span><span style="font-size:100%;"><span style="font-family:trebuchet ms;"><br />Today we'll hit the second episode of our Tuscan cooking session.</span></span> <div style="font-family:trebuchet ms;"><span style="font-size:100%;">It is worth saying though that "tuscan cooking" it is not really an appropriate way to define it..or better..them!!</span></div> <div style="font-family:trebuchet ms;"><span style="font-size:100%;">I'll try to explain.. if you'll ask my granny: 'oma let's do a tuscan cooking column...What could we prepare? ..why not make a delicious trippa? She would answer.."what?? Trippa is from Florence, it is not a local dish then! (about 35 km n.d.r)".</span></div> <div style="font-family:trebuchet ms;"><span style="font-size:100%;"><span style="font-family:trebuchet ms;">Tuscany infact, as used to be a Gran Duchy, it is still..nowadays, ideally divided in different traditions, habits, customs.. that still oppose, even in the cooking way, Siena to Florence, or Pisa to Arezzo...</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2462/3542239346_d95dcea385.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm3.static.flickr.com/2462/3542239346_d95dcea385.jpg?v=0" alt="" border="0" /></a> </span><div id=":1qj" class="ii gt"><div style="font-family:trebuchet ms;"><span style="font-size:100%;">That is why I decided to illustrate a dish really rooted in my geographical area... or better - to be precise ( as my granny would say), time - honoured in Siena and in all the south part of the Siena zone. I am talking about the beautiful Val d orcia and of all the wonderful small medioeval villages that still mantain unchanged their appeal vico....</span></div> <div style="font-family:trebuchet ms;"><span style="font-size:100%;">Few years ago I made a Val d'Orcia tour with few friends and we stopped over in Bagno Vignoni for dinner.</span></div> <div style="font-family:trebuchet ms;"><span style="font-size:100%;">Bagno Vignoni is really the most enchanted village I have visited; its beautiful medioeval square with a huge swimmingpool of thermal water!</span></div> <div><span style=";font-family:trebuchet ms;font-size:100%;" >The four of us had pici as pasta dish!<br /><br /></span><div style="text-align: center;"><span style=";font-family:trebuchet ms;font-size:100%;" ><span style="font-weight: bold; color: rgb(204, 0, 0);">::::: PICI PASTA :::::</span></span><br /></div></div> </div><span style="font-size:100%;"><br /></span></div><span style="font-size:100%;"><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2450/3541432679_1404298147.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm3.static.flickr.com/2450/3541432679_1404298147.jpg?v=0" alt="" border="0" /></a><br /></span><div id=":1rl" class="ii gt" style="font-family:trebuchet ms;"><div><span style="font-size:100%;">PICI are big, thick, hand - home- made spaghetti, typical of the country tradition of home making pasta. They are made just of flour and water. That's it! No eggs.</span></div> <div><span style="font-size:100%;">In Siena the typical sauces for pici are 2 mainly (although few more obviously exist): AGLIONE SAUCE, that could be translated as the mother of all the garlic sauce! and with bread crumbles.. a classical ( bread crumbles roasted in olive oil).<br /><br /></span></div> </div><span style="font-size:100%;"> <span style="font-weight: bold;font-family:trebuchet ms;" ><span style="color: rgb(204, 0, 0);font-family:trebuchet ms;" >Ingredients for 4 people:</span><br /></span></span><ul><li><span style="font-size:100%;"><span style="font-family:trebuchet ms;">flour, 300 gr</span></span></li><li><span style="font-size:100%;"><span style="font-family:trebuchet ms;">warm water, 150 ml</span></span></li><li><span style="font-size:100%;"><span style="font-family:trebuchet ms;">extra virgin olive oil</span></span></li><li><span style="font-size:100%;"><span style="font-family:trebuchet ms;">salt</span></span></li></ul><span style="font-size:100%;"><span style="font-family:trebuchet ms;">Put the flour on a large wooden working surface, make a well in the center of the flour and add the water little by little, stirring with your hands until a dough is formed.<br />The needed quantity of water may be different time by time.<br />Knead the dough until firm, compact and smooth.<br />Let it stand for 30 minutes at room temperature. </span><span style="font-family:trebuchet ms;"><br />Now you have two way to make PICI.<br />You can roll the dough into long thick noodles with your hands or you can use the apposite rolling pin (see the picture below).<br /><br /></span></span><span style="font-size:100%;"><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2425/3541431743_0f88fb99d7.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm3.static.flickr.com/2425/3541431743_0f88fb99d7.jpg?v=0" alt="" border="0" /></a></span><br /><span style="font-size:100%;"><span style="font-family:trebuchet ms;">Roll out the dough into a thick sheet (at least 5 mm), then use the pici rolling pin to make deep cuts in it. Then, take out one noodle after the other, streching them with your hands.<br /><br /></span></span><span style="font-size:100%;"><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2435/3542238904_0b3baed3cd.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm3.static.flickr.com/2435/3542238904_0b3baed3cd.jpg?v=0" alt="" border="0" /></a></span><br /><span style="font-size:100%;"><span style="font-family:trebuchet ms;">Place the pici on a sheet tray dusted with flour and set aside to dry.<br />Boil them in steaming water as common fresh pasta.<br />The pici will be one different from the other: it's their beauty!<br /><br /></span></span><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2106/3542239054_99c241f3c6.jpg?v=0"></a><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2435/3542238904_0b3baed3cd.jpg?v=0"><span style="font-size:100%;"></span></a><span style="font-size:100%;"><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2106/3542239054_99c241f3c6.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 262px;" src="http://farm3.static.flickr.com/2106/3542239054_99c241f3c6.jpg?v=0" alt="" border="0" /></a></span><span style="font-size:100%;"> </span><br /><div style="text-align: center;"><br /></div>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com9tag:blogger.com,1999:blog-17485807596403204.post-63583427551028511972009-05-18T11:54:00.003+02:002009-05-18T13:10:07.203+02:00Fior di patate | Potato flowers<span style="font-family: trebuchet ms;">Ed anche questo weekend è passato.</span><br /><span style="font-family: trebuchet ms;">Questa volta niente passeggiate in campagna o meditazioni new age nella natura, ma una bellissima festa di raccolta fondi per l'Abruzzo a Firenze - che ci ha dato delle enormi soddisfazioni in merito ad adesioni e divertimento - ed un pomeriggio di shopping da turista sempre a Firenze ieri (sia lodato l'inventore di H&M, quello che io chiamo l'Ikea dei vestiti. Ora l'estate può arrivare, son pronta!)</span><br /><br /><span style="font-family: trebuchet ms;">Andando alla ricetta, ho riadattato </span><a style="font-family: trebuchet ms;" href="http://www.cavolettodibruxelles.it/2009/05/potato-herb-cakes">questa</a><span style="font-family: trebuchet ms;"> del Cavoletto. L'ho già provata due volte, cambiando le erbette aggiuntive e i formaggi dentro, ed ogni volta è una sorpresa di gusto. E' molto versatile e veloce, si presenta bene ed è un piatto completo con un'insalatina verde.</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold; color: rgb(204, 51, 204);">::::: FIORI DI PATATE :::::</span><br /></div><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2295/3542237074_fef7cba588.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 449px;" src="http://farm3.static.flickr.com/2295/3542237074_fef7cba588.jpg?v=0" alt="" border="0" /></a><br /><span style="font-family: trebuchet ms; font-weight: bold; color: rgb(204, 51, 204);">Ingredienti per 20 fiori:</span><br /><ul><li><span style="font-family: trebuchet ms;">patate medie, 6</span></li><li><span style="font-family: trebuchet ms;">uova sbattute, 2</span></li><li><span style="font-family: trebuchet ms;">parmigiano, 3 cucchiai</span></li><li><span style="font-family: trebuchet ms;">emmenthal a cubetti, 100 gr</span></li><li><span style="font-family: trebuchet ms;">rosmarino, 2 rametti</span></li><li><span style="font-family: trebuchet ms;">farina, 2 cucchiai</span></li><li><span style="font-family: trebuchet ms;">pangrattato, 5 cucchiai</span></li><li><span style="font-family: trebuchet ms;">olio extravergine di oliva</span></li><li><span style="font-family: trebuchet ms;">sale&pepe</span></li></ul><span style="font-family: trebuchet ms;">Lessa le patate e schiacciale con una forchetta. Aggiungi tutti gli altri ingredienti e mescola bene per ottenere un composto omogeneo e abbastanza sodo. Se ti pare troppo morbido, aggiungi ancora un po' di pangrattato, ma poco per volta, perché poi fa subito assodare l'impasto.</span><br /><span style="font-family: trebuchet ms;">Forma le polpettine passandole nel pangrattato ancora una volta, disponile su una placca da forno unta e irrorale con un po' d'olio evo. Inforna in forno caldo a 180° per 25 minuti, passandole al grill gli ultimi 5 minuti.</span><br /><span style="font-family: trebuchet ms;">Questa combinazione di ingredienti (rosmarino + emmenthal) rende le polpettine dolci e delicate.</span><br /><span style="font-family: trebuchet ms;">La prossima volta proverò con del pecorino!</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold; color: rgb(204, 51, 204);">::::: POTATO FLOWERS :::::</span><br /></div><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3625/3542237254_a5a6a9be57.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 449px;" src="http://farm4.static.flickr.com/3625/3542237254_a5a6a9be57.jpg?v=0" alt="" border="0" /></a><br /><span style="font-family: trebuchet ms; font-weight: bold; color: rgb(204, 51, 204);">Ingredients for 20 flowers:</span><br /><ul><li><span style="font-family: trebuchet ms;"> medium potatoes, 6</span></li><li><span style="font-family: trebuchet ms;"> whisked eggs, 2</span></li><li><span style="font-family: trebuchet ms;"> grated parmesan, 3 tablespoons</span></li><li><span style="font-family: trebuchet ms;"> diced emmenthal, 100 gr</span></li><li><span style="font-family: trebuchet ms;"> rosemary, 2 springs</span></li><li><span style="font-family: trebuchet ms;"> flour, 2 tablespoons</span></li><li><span style="font-family: trebuchet ms;">breadcrumbs, 5 tablespoons</span></li><li><span style="font-family: trebuchet ms;"> extravirgin olive oil</span></li><li><span style="font-family: trebuchet ms;"> salt&pepper</span></li></ul> <span style="font-family: trebuchet ms;">Boil the potatoes and mash them with a fork.</span><br /><span style="font-family: trebuchet ms;">Preheat the oven at 180°.</span><br /><span style="font-family: trebuchet ms;">Add all the other ingredients and mix thoroughly until you have a well blended and firm mixture.</span><br /><span style="font-family: trebuchet ms;">If it is still too soft, add some breadcrumbs more, but little by little, because they harden it all at once.</span><br /><span style="font-family: trebuchet ms;">Make some potatocakes and press them into breadcrumbs once more, put them in a greased baking-tin and sprinkle them with some extra virgin olive oil</span><br /><span style="font-family: trebuchet ms;">Bake them for 25 minutes, turning to grill for the last 5 minutes.</span><br /><span style="font-family: trebuchet ms;"> This mix (rosemary and emmenthal) makes the cakes sweet and delicate.</span><br /><span style="font-family: trebuchet ms;">Next time I'll try with pecorino cheese.</span>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com22tag:blogger.com,1999:blog-17485807596403204.post-89866107682290031852009-05-15T15:47:00.006+02:002009-05-15T17:30:03.238+02:00Lunch box, episode 2<span style="font-family:trebuchet ms;">Ecco il secondo episodio dei miei pranzetti in ufficio, questa volta vi mostro il fuori di sguincio di una finestra, più che l'interno, perché ormai già conoscete il mio piccì!</span><br /><span style="font-family:trebuchet ms;">Si tratta di una frittata, la più semplice delle frittate, quella di patate, leggermente modificata per essere più riempitiva ma più leggera. </span><br /><span style="font-family:trebuchet ms;">Come al solito, fatta la sera prima e poi scaldata al microonde torna come appena fatta. Accompagnata da un'insalatina verde e arancione (lattuga e carote) è un pasto completo e leggero.</span><br /><br /><div style="text-align: center;"><span style="font-weight: bold; color: rgb(51, 102, 255);font-family:trebuchet ms;" >::::: FRITTATA DI PATATE E ZUCCHINE :::::</span><br /></div><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2393/3533707080_05c8e27aa7.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://farm3.static.flickr.com/2393/3533707080_05c8e27aa7.jpg?v=0" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(51, 102, 255);font-family:trebuchet ms;" >Ingredienti:</span><br /><ul><li><span style="font-family:trebuchet ms;">patate medie, 2</span></li><li><span style="font-family:trebuchet ms;">zucchina, 1</span></li><li><span style="font-family:trebuchet ms;">porro, 1/2</span></li><li><span style="font-family:trebuchet ms;">latte, 50 ml</span></li><li><span style="font-family:trebuchet ms;">olio evo, 2 cucchiai</span></li><li><span style="font-family:trebuchet ms;">aceto, 2 cucchiai</span></li><li><span style="font-family:trebuchet ms;">sale & pepe</span></li></ul><span style="font-family:trebuchet ms;">Sbuccia le patate e tagliale a cubetti. Fai a cubetti anche la zucchina.</span><br /><span style="font-family:trebuchet ms;">Lessa tutto in acqua salata con 2 cucchiai di aceto fino a che patate e zucchine non sono morbide.</span><br /><span style="font-family:trebuchet ms;">Scolale e poi saltale in una padella antiaderente con mezzo porro affettato sottile sottile.</span><br /><span style="font-family:trebuchet ms;">In un piatto sbatti 2 uova con sale&pepe e un po' di latte, poi versa il tutto sulle verdure saltate e fai rapprendere l'uovo. Rigira la frittata aiutandoti con un piatto se - come me - sei un po' imbranato. Fai cuocere per ancora un minuto e togli dal fuoco.</span><br /><br /><span style="font-weight: bold; color: rgb(204, 51, 204);font-family:trebuchet ms;" >Partecipo anche con questa alla <a href="http://cooking-it-staff.blogspot.com/2009/04/raccolta-ricette-da-schiscetta.html">raccolta</a> delle mitiche <a href="http://chezbabs.blogspot.com/">Babs</a> e <a href="http://cooking-it-staff.blogspot.com/">Viz</a>.</span><br /><br /><div style="text-align: center; color: rgb(51, 102, 255); font-weight: bold;"><span style="font-family:trebuchet ms;">::::: POTATO & ZUCCHINI OMELETTE :::::</span><br /></div><br /><span style="font-family:trebuchet ms;">Here the second episode of my office lunch box. This time, have a look outside my windows, since you already know my computer.</span><br /><span style="font-family:trebuchet ms;">This is one of the most classic omelette, a potato omelette, slightly varied to be more lighter but more satisfying.</span><br /><span style="font-family:trebuchet ms;"> As usual, it is made the day before and warmed up in the microwave, and you get a just made omelette! Eat it with a side salad of lattuce and carrots and you'll have a complete but light meal.</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3348/3532890189_3842b7466e.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://farm4.static.flickr.com/3348/3532890189_3842b7466e.jpg?v=0" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(51, 102, 255);font-family:trebuchet ms;" >Ingredients:</span><br /><ul><li><span style="font-family:trebuchet ms;"> medium potatoes, 2</span></li><li><span style="font-family:trebuchet ms;"> zucchini, 1</span></li><li><span style="font-family:trebuchet ms;"> leek, 1/2</span></li><li><span style="font-family:trebuchet ms;"> milk, 50 ml</span></li><li><span style="font-family:trebuchet ms;"> extravirgin olive oil, 2 tablespoons</span></li><li><span style="font-family:trebuchet ms;"> vinegard, 2 tablespoons</span></li><li><span style="font-family:trebuchet ms;"> salt & pepper</span></li></ul><span style="font-family:trebuchet ms;">Peel and dice potatoes.</span> <span style="font-family:trebuchet ms;">Dice zucchini too.</span><br /><span style="font-family:trebuchet ms;">Boil them in salted water with 2 tablespoons of vinegard until the vegetables are soft and tender.</span><br /><span style="font-family:trebuchet ms;">Drain and sauté them in a non stick pan with some leek, thinly sliced.</span><br /><span style="font-family:trebuchet ms;">Whisk 2 eggs with salt&pepper and some milk and pour the mixture into the pan to cover the vegetables.</span><br /><span style="font-family:trebuchet ms;">Make the eggs set, then turn upside down the omlette (with the help of a dish if you're clumsy as am I) and let it set for a minute more. Now it's ready!</span>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com9tag:blogger.com,1999:blog-17485807596403204.post-85464809069522722582009-05-14T12:35:00.003+02:002009-05-14T13:58:56.633+02:00Tortine integrali con carota e mela | Tiny cakes with apples and carrots<span style="font-family: trebuchet ms;">Arriva l'estate. E cosa c'è di più bello che ritagliarsi 20 minuti la mattina, prima di andare a lavoro, per fare colazione fuori al sole, sognando di essere in vacanza, ancora per un po', ancora per 5 minuti, prima di riprendere la macchina ed andare a lavoro?</span><br /><span style="font-family: trebuchet ms;">La <span style="font-weight: bold; color: rgb(51, 153, 153);">colazione </span>a casa mia è un rito strano. </span><br /><span style="font-family: trebuchet ms;">OK, ci sono i giorni di lavoro e di scuola, e in quei giorni facciamo colazione in momenti diversi in cucina, dandoci il cambio, chiacchierando velocemente tra noi (c'è chi ha poteri medianici, vedi Claudia che riesce a parlarmi e a farmi l'imboccallupo per la giornata giù da cucina mentre io dormo e rispondo nel sonno dal letto di camera mia).</span><br /><span style="font-family: trebuchet ms;">Poi ci sono i giorni di festa! Mamma si alza presto e fa colazione da sola, nel silenzio più assoluto, con la solita tazza di latte e caffè con le fette biscottate che beve da quando la conosco. Il latte deve essere bollente, ustionante direi. Le fette biscottate sono 3. E mezzo. Il mezzo è quello che toglie la fame, dice lei. Mentre mangia legge un libro o fa le parole crociate. La colazione è il suo momento di pace e vuole essere lasciata sola.</span><br /><span style="font-family: trebuchet ms;">Poi arriviamo noi, caciaroni, mangioni e desiderosi di provare nuove colazioni. Fuori mangiamo biscotti con le marmellate di mamma, pane tostato, succhi, latte, yoghurt. Babbo si diverte e quando ci sveglia d'estate ci dice: <span style="font-style: italic;">gnamo che si va a fare colazione fòri, si fa finta d'esse americani in vacanza!</span> Non so perché americani, ma ci piace da matti!</span><br /><span style="font-family: trebuchet ms;">Tornando a bomba, queste tortine che vi propongo potrebbero essere un perfetto ingrediente delle prossime colazioni "all'americana"!</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold; color: rgb(51, 102, 255);">::::: TORTINE INTEGRALI CON MELA E CAROTA :::::</span><br /></div><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3387/3499664625_6f23f1cf6a.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 449px;" src="http://farm4.static.flickr.com/3387/3499664625_6f23f1cf6a.jpg?v=0" alt="" border="0" /></a><br /><span style="font-family: trebuchet ms; font-weight: bold; color: rgb(51, 102, 255);">Ingredienti:</span><br /><ul><li><span style="font-family: trebuchet ms;">farina integrale, 150 gr</span></li><li><span style="font-family: trebuchet ms;">uova, 2 sbattute</span></li><li><span style="font-family: trebuchet ms;">zucchero, 125 gr</span></li><li><span style="font-family: trebuchet ms;">olio extravergine di oliva, 100 ml</span></li><li><span style="font-family: trebuchet ms;">carote pelate e grattugiate, 100 gr</span></li><li><span style="font-family: trebuchet ms;">mela sbucciata e a cubotti, 100 gr</span></li><li><span style="font-family: trebuchet ms;">uvetta, 4 cucchiai abbondanti</span></li><li><span style="font-family: trebuchet ms;">sale, 1 cucchiaino</span></li><li><span style="font-family: trebuchet ms;">lievito in polvere, 1 cucchiaino</span></li><li><span style="font-family: trebuchet ms;">bicarbonato, 1/2 cucchiaino</span></li><li><span style="font-family: trebuchet ms;">cannella, 1 cucchiaino</span></li></ul><span style="font-family: trebuchet ms;">Per farli, ormai seguo il procedimento imparato per i muffin. </span><br /><span style="font-family: trebuchet ms;">Preriscalda il forno a 180°C.</span><br /><span style="font-family: trebuchet ms;">Prima metti tutti gli ingredienti secchi in una ciotola capiente (farina, uvetta, zucchero, lievito, sale, bicarbonato, cannella, carote e mela - a tal proposito, copri ben bene carota a mela con al farina in modo che non si ossidino). </span><br /><span style="font-family: trebuchet ms;">Poi, in un altro ciottolino mescola uova e olio. </span><br /><span style="font-family: trebuchet ms;">Unisci questo composto al mix di ingredienti secchi e mescola velocemente.</span><br /><span style="font-family: trebuchet ms;">Riempi degli stampini da muffin quasi fino al bordo (non cresce tanto, rimangono piccole tortine) e cuocili in forno per circa 25 - 30 minuti, facendo la prova dello stecchino.</span><br /><span style="font-family: trebuchet ms;">Si conservano bene in un contentore ermetico per lacuni giorni.</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold; color: rgb(51, 102, 255);">::::: TINY CAKES WITH CARROTS AND APPLES :::::</span><br /></div><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3306/3500481892_d32881806d.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm4.static.flickr.com/3306/3500481892_d32881806d.jpg?v=0" alt="" border="0" /></a><br /><span style="font-family: trebuchet ms; font-weight: bold; color: rgb(51, 102, 255);">Ingredients:</span><br /><ul><li><span style="font-family: trebuchet ms;"> wholemeal flour, 150 gr</span></li><li><span style="font-family: trebuchet ms;"> eggs, 2 whisked</span></li><li><span style="font-family: trebuchet ms;"> caster sugar, 125 gr</span></li><li><span style="font-family: trebuchet ms;"> extravirgin olive oil, 100 ml</span></li><li><span style="font-family: trebuchet ms;"> peeled and grated carrots, 100 gr</span></li><li><span style="font-family: trebuchet ms;"> peeled diced apples, 100 gr</span></li><li><span style="font-family: trebuchet ms;">raisins, 4 whole tablespoons</span></li><li><span style="font-family: trebuchet ms;"> salt, 1 teaspoon</span></li><li><span style="font-family: trebuchet ms;"> baking powder, 1 teaspoon</span></li><li><span style="font-family: trebuchet ms;">sodium bicarbonate, 1/2 teaspoon</span></li><li><span style="font-family: trebuchet ms;"> cinnamon, 1 teaspoon</span></li></ul> <span style="font-family: trebuchet ms;">As always, I follow the muffin making directions.</span><br /><span style="font-family: trebuchet ms;">Preheat the oven to 180°C.</span><br /><span style="font-family: trebuchet ms;"> Mix all the dry ingredients in a large bowl (wholemeal flour, caster sugar, raisins, baking powder, sodium bicarbonate, salt, cinnamon, carrots and apples - talking about that, cover carrots and apples with some flour, to prevent them from getting spoilt).</span><br /><span style="font-family: trebuchet ms;"> In an other bowl, mix eggs and olive oil.</span><br /><span style="font-family: trebuchet ms;"> Combine dry ingredients with egg and olive oil mixture.</span><br /><span style="font-family: trebuchet ms;"> Pour into tiny muffin moulds and bake for 25 - 30 minutes, or until a skewer comes out clean and dry.</span>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com14tag:blogger.com,1999:blog-17485807596403204.post-54050042738537973942009-05-13T09:25:00.007+02:002009-05-13T12:05:14.148+02:00La cucina di nonna Menna: i crostini neri<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.madeinkitchen.tv/ricette/crostini-neri/"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 119px; height: 92px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRTQMf0UZp5AcNiWoHzEdLRzXYqoBUS6Vxd97YEYPQvnv1mqhS8EoyWl5s3HvmWycM5DIxI0psuB-OTy0qGP8fTyOaxWXK5eSNm9QTfyO3NreAi74XVSOsbqvm9Xp2MEaY20eXBovthUY/s200/rosso.jpg" alt="" id="BLOGGER_PHOTO_ID_5335238895219121250" border="0" /></a><span style="font-family:trebuchet ms;">Oggi è il gran giorno! Su </span><a style="font-family: trebuchet ms;" href="http://www.madeinkitchen.tv/ricette/crostini-neri/">Made in Kitchen</a><span style="font-family:trebuchet ms;"> esce la mia rubrica dedicata alla cucina toscana. Vi rimando <a href="http://www.madeinkitchen.tv/ricette/crostini-neri/"><span style="text-decoration: underline;">qui</span></a>, quindi, per il primo piatto scelto, i</span><span style="font-weight: bold;font-family:trebuchet ms;" > crostini neri</span><span style="font-family:trebuchet ms;">!</span> <span style="font-family:trebuchet ms;">Qui vi lascio la versione in inglese</span>.<br /><span style="font-family:trebuchet ms;"><br /><br /><br />Tus<span style="font-family:trebuchet ms;">cany </span>is bread without salt, is a good extravirgin olive oil, is a meat grill with friends, roasted chicken with potatoes and wild fennel, is cacciucco (a fish soup) on the seaside, Siena panforte and Florence schiacciata, is rosmary and sage... Tuscany, for me, is Granny Menna's Cooking.</span> <span style="font-family:trebuchet ms;"><br />Granny Menna is how I called my grandmother Marcella as a child.</span> <span style="font-family:trebuchet ms;"><br />Granny picks up wild herbs to make salad; as soon as mushrooms come out she runs into to wood to find them: here it is her biggest passion.</span> <span style="font-family:trebuchet ms;"><br />Granny belives to be an Etruscan woman, with her roots firmly planted in her country.</span> <span style="font-family:trebuchet ms;"><br />Granny knows how things are supposed to be done, because that is the way they're written in Pellegrino Artusi cook book. Aunt Pasquina gifted granny with this book when she got married: now it is yellowed with age, with some pages missing and old pictures as bookmarks.</span> <span style="font-family:trebuchet ms;"><br />Granny loves cooking and trying new recipes, but don't tell her she's good in cooking because she will shield herself saying that nothing comes as it should be when she cooks!</span> <span style="font-family:trebuchet ms;"><br />And yet, thanks to her delicious lunches, made for me when I came back home from school, now I am what I am, not skinny and thin, but curious about new flavours and willing to try new things.</span> <span style="font-family:trebuchet ms;"><br />Yes, then there is me... keen on oriental cooking, british lover, fond of spices and far away flavours. But it's time to give a chance to my tuscan cooking, trying to understand better those recipes that made me what I am, with the help of Granny and old uncle Pellegrino Artusi, a lively old man who will speak through the pages of an ancient book.</span> <span style="font-family:trebuchet ms;">So, let's start with thew firts recipe.<br /><br /></span> <div style="text-align: center;"><span style="font-weight: bold; color: rgb(0, 51, 0);font-family:trebuchet ms;" >::::: CROSTINI NERI - CHICKEN LIVERS CROSTINI :::::<br /><br /></span> </div> <a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3402/3520861985_c87a0799f8.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm4.static.flickr.com/3402/3520861985_c87a0799f8.jpg?v=0" alt="" border="0" /></a><br /><span style="font-family:trebuchet ms;">These are the appetizers that should be done for great occasions and holidays.<br />When granny was a child, these crostini were made during threshing days, when the farmyard was crowded with people, men were working in the fields and women were cooking for them.</span> <span style="font-family:trebuchet ms;"><br />Since I was born, these crostini have always been present for christenings, weddings, birthdays and Christmas days.</span> <span style="font-family:trebuchet ms;">This is the reason I have chose to start with appetizers - principii, according to old Pellegrino Artusi.</span> <span style="font-family:trebuchet ms;"><br />This is the way granny and mum make crostini neri, in a simple way. The smell of butter mingled with livers smell reminds me of early Christmas mornings. It cuddles you and brings you in the middle of Tuscan countryside.</span> <span style="font-family:trebuchet ms;"><br />Once you have made it, you should resist the temptation to eat spoonfuls of it!</span> <span style="font-family:trebuchet ms;">It is delicious spread on a toasted slice of tuscan bread: you can soak the slices of bread with chicken broth (as my Aunt Silvana does), butter them (as granny does) or use them as they are (as my mum does)... the point is to use the patè still hot and steaming.<br /><br /></span> <a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3585/3520862313_fa6d15d38c.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm4.static.flickr.com/3585/3520862313_fa6d15d38c.jpg?v=0" alt="" border="0" /></a> <span style="font-weight: bold; color: rgb(0, 51, 0);font-family:trebuchet ms;" ><br />Ingredients:</span> <ul><li><span style="font-family:trebuchet ms;">chicken livers, 400 gr</span></li><li><span style="font-family:trebuchet ms;">red onion, 1/2</span></li><li><span style="font-family:trebuchet ms;">carrot, 1/2</span></li><li><span style="font-family:trebuchet ms;">celery, 1/2 stalk</span></li><li><span style="font-family:trebuchet ms;">capers, 3 tablespoons</span></li><li><span style="font-family:trebuchet ms;">leek, 1/2, just the white part</span></li><li><span style="font-family:trebuchet ms;">sage, 5 leaves</span></li><li><span style="font-family:trebuchet ms;">rosemary, 1 spring</span></li><li><span style="font-family:trebuchet ms;">bay leaves, 1</span></li><li><span style="font-family:trebuchet ms;">butter, 50 gr</span></li><li><span style="font-family:trebuchet ms;">water, 50 cl</span></li><li><span style="font-family:trebuchet ms;">anchovy paste</span></li><li><span style="font-family:trebuchet ms;">salt</span></li></ul><span style="font-weight: bold; color: rgb(0, 51, 0);font-family:trebuchet ms;" >Directions:</span><br /><span style="font-family:trebuchet ms;">Rinse chicken livers and put them in a saucepan with the other ingredients (onion, carrot, celery, cappers, leek, sage, rosmary, bay leave, butter), </span><span style="font-family:trebuchet ms;">coarsely chopped</span><span style="font-family:trebuchet ms;">.</span> <span style="font-style: italic; color: rgb(0, 51, 0);font-family:trebuchet ms;" ><br />Don't forget to use a red onion, not white.</span> <span style="font-style: italic; color: rgb(0, 51, 0);font-family:trebuchet ms;" ><br />Why granny? Because with dark things you should use a red onion!</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3559/3520861777_4b213dd243.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm4.static.flickr.com/3559/3520861777_4b213dd243.jpg?v=0" alt="" border="0" /></a><br /><span style="font-family:trebuchet ms;">Season livers with salt: use a very tiny pinch of salt, because the tastiness is due to anchovy paste, that you are going to add at the very end.</span> <span style="font-family:trebuchet ms;"><br />Stir frequently and let cook for about 35 minutes, adding once in a while some tablespoon of water: livers should remain soft and wet.</span> <span style="font-family:trebuchet ms;">When livers are done, put all the ingredients in a food processor or use a mill to have a patè.</span> <span style="font-family:trebuchet ms;"><br />This sauce is good when it remains rough, not too velvety: it should keep its rustic caracter!</span> <span style="font-family:trebuchet ms;">At the very end, add little by little some anchovy paste and whip with some butter, tasting each time to find the right tastiness. </span> <span style="font-family:trebuchet ms;"><br />You can made it the previuos day: when it's time to serve it, heat the sauce, adding some butter or chicken broth.<br /><br /></span> <a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3383/3521674462_0c9ae71c25.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm4.static.flickr.com/3383/3521674462_0c9ae71c25.jpg?v=0" alt="" border="0" /></a>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com23tag:blogger.com,1999:blog-17485807596403204.post-10409362470425721102009-05-12T09:15:00.005+02:002009-05-12T10:04:49.307+02:00Comincia l'avventura!<a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.madeinkitchen.tv/"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 153px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN0D0nkwD2sUu0vJW9UzeQaDx9EO3M_uNg_7t-941IsArELwD7pHKiMqY_VqRrgA6i5OHKpKSbHMPALkLdsfYJuNAiaYABi87vY90oedJOJVRbm2K-OIQuT2kcPDHgBcPxYFg8tHpeoqI/s200/rosso.jpg" alt="" id="BLOGGER_PHOTO_ID_5334834399458819474" border="0" /></a><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:trebuchet ms;" >E' ufficiale!</span><br /><span style="font-family:trebuchet ms;">Da domani, e per ogni mercoledì, mi troverete su </span><a style="font-family: trebuchet ms;" href="http://www.madeinkitchen.tv/">Made in Kitchen</a><span style="font-family:trebuchet ms;"> con una rubrica tutta mia dedicata alla <span style="font-weight: bold; color: rgb(153, 0, 0);">cucina toscana</span>! Sono davvero felice ed emozionata, sarà una scoperta per me, prima che per voi!</span><br /><span style="font-family:trebuchet ms;">Per questo, come già anticipato, devo ringraziare Giulia, </span><span style="color: rgb(136, 136, 136);font-family:trebuchet ms;" ><span style="font-style: italic; color: rgb(0, 0, 0);">Community Manager</span><span style="color: rgb(0, 0, 0);"> di </span><span style="font-weight: bold; color: rgb(153, 0, 0);">Made in Kitchen</span><span style="color: rgb(0, 0, 0);">, con la quale siamo entrate subito in sintonia, e la </span></span><span style="font-family:trebuchet ms;">mitica </span><a style="font-family: trebuchet ms;" href="http://chezbabs.blogspot.com/">Babs</a><span style="font-family:trebuchet ms;">, fonte di ispirazione e di coraggio, che ogni volta mi stupisce per quanto sembra che ci si conosca da sempre!</span><br /><br /><span style="font-family:trebuchet ms;">Per riscaldare i motori e presentarmi a tutti gli utenti di <span style="font-weight: bold; color: rgb(153, 0, 0);">Made in Kitchen</span> oggi trovate la ricetta del </span><a style="font-family: trebuchet ms;" href="http://www.madeinkitchen.tv/ricette/pate-di-pomodori-secchi/#more-6424">patè di pomodori secchi</a><span style="font-family:trebuchet ms;">! Un patè rosso, come il fuoco e la passione: che sia di buon auspicio per una collaborazione divertente e interessante per tutti!</span><br /><br /><div style="text-align: center;"><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:trebuchet ms;" >:::::::::::::::::::::::::::::::::::::::::::::::::::</span><br /></div><br /><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:trebuchet ms;" >It's official!</span><a style="font-family: trebuchet ms; font-weight: bold; color: rgb(153, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.madeinkitchen.tv/"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 199px; height: 152px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9jxZ0Mj5arS6a2XluhUhHPUIy7Re6FFzN7pi9-jq19QjRHIny1CO9tYcVb9y46-SYmalwSssoL_GabHYWtwP76VmPJuMZrVF2atfmOYbMpcDkW1cS_-p0o983n7GztCMDhJUXdDHQEo/s200/bianco.jpg" alt="" id="BLOGGER_PHOTO_ID_5334843732509464882" border="0" /></a><br /><span style="font-family:trebuchet ms;">From tomorrow, and on every Wednesdays from now on, I'll be on </span><a style="font-family: trebuchet ms;" href="http://www.madeinkitchen.tv/">Made in Kitchen</a><span style="font-family:trebuchet ms;"> with my own 'column' dedicated to the <span style="font-weight: bold; color: rgb(153, 0, 0);">tuscan food and cooking</span>.<br />I'm really happy and thrilled about that: it would be a real discovery, for me and for you! I'll keep on posting the English version here, don't worry.</span><br /><span style="font-family:trebuchet ms;">So, I want to thank Giulia, </span><span style="color: rgb(136, 136, 136);font-family:trebuchet ms;" ><span style="font-weight: bold; color: rgb(153, 0, 0);">Made in Kitchen</span> </span><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" ><span style="font-style: italic;">Community Manager</span>, because we have been immediately on the same wavelenght, and </span><a style="font-family: trebuchet ms;" href="http://chezbabs.blogspot.com/">Babs</a><span style="font-family:trebuchet ms;">, source of inspiration and courage, because it seems we have always known eachother.</span>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com24tag:blogger.com,1999:blog-17485807596403204.post-59629253422476916582009-05-11T10:35:00.002+02:002009-05-11T11:15:02.491+02:00Molleux a la banane<span style="font-family: trebuchet ms;">Ormai è diventata una sana abitudine: il venerdì sera lascio il XXI secolo e mi immergo per un po' in un bellissimo mondo senza computer e stress, nella campagna, nelle sagre di paese... questa volta sono stata a Casole d'Elsa, 5 km in linea d'aria da casa mia, alla sagra dell'Antipasto.</span><br /><span style="font-family: trebuchet ms;">C'era anche il ritrovo delle vecchie 2 cavalli da tutta Italia, una pesca di beneficienza e tanta carne alla brace!</span><br /><span style="font-family: trebuchet ms;">Domenica è stato invece il giorno dedicato alle produzioni artistiche!</span><br /><span style="font-family: trebuchet ms;">Sfogliando il </span><a style="font-family: trebuchet ms;" href="http://www.saveur.com/">Saveurs</a><span style="font-family: trebuchet ms;"> francese che mi aveva portato Claudia da Paris mi sono incantata a guardare una torta semplicissima e soffice, che profumava di banane anche dalle pagine della rivista.</span><br /><span style="font-family: trebuchet ms;">Dopo un rapido consulto e una essenziale traduzione simultanea, io e Claudia abbiamo infornato un Molleux a la banane strepitoso!</span><br /><br /><div style="text-align: center; font-family: trebuchet ms;"><span style="font-weight: bold; color: rgb(255, 102, 0);">::::: MOLLEUX A LA BANANE :::::</span><br /></div><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3607/3520863783_acbc479185.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 450px;" src="http://farm4.static.flickr.com/3607/3520863783_acbc479185.jpg?v=0" alt="" border="0" /></a><br /><span style="font-family: trebuchet ms; font-weight: bold; color: rgb(255, 102, 0);">Ingredienti:</span><br /><ul><li><span style="font-family: trebuchet ms;">farina, 220 gr</span></li><li><span style="font-family: trebuchet ms;">zucchero, 200 gr (io ne ho messi solo 180 gr)</span></li><li><span style="font-family: trebuchet ms;">burro, 150 gr</span></li><li><span style="font-family: trebuchet ms;">banane mature, 3</span></li><li><span style="font-family: trebuchet ms;">uova, 2</span></li><li><span style="font-family: trebuchet ms;">yogurt bianco, 1 vasetto sa 125 ml (io l'ho usato alla banana)</span></li><li><span style="font-family: trebuchet ms;">cannella, 1/2 cucchiaino (io non l'ho messa)</span></li><li><span style="font-family: trebuchet ms;">vanillina, 1 bustina</span></li><li><span style="font-family: trebuchet ms;">lievito, 1 cucchiaio</span></li></ul><span style="font-family: trebuchet ms;">Preriscalda il forno a 180°C e fondi il burro a fuoco dolce.</span><br /><span style="font-family: trebuchet ms;">Schiaccia le banane con una forchetta se sono molto mature, altrimenti aiutati con il mixer, fino ad ottenere una purea omogenea. Incorpora in sequenza yogurt, uova, zucchero, vaniglia e sale.</span><br /><span style="font-family: trebuchet ms;">Aggiungi poi setacciando farina e lievito, poco per volta per non formare grumi.</span><br /><span style="font-family: trebuchet ms;">Termina aggiungendo il burro intiepidito.</span><br /><span style="font-family: trebuchet ms;">E' importante la sequenza, dice la ricetta, perché è questa che dà il carattere al molleux. E noi ubbidiamo!</span><br /><span style="font-family: trebuchet ms;">Versa in una teglia imburrata di 20 cm di diametro, non avendola ne ho usata una da 24 cm e infatti il dolce è venuto leggermente bassino.</span><br /><span style="font-family: trebuchet ms;">Inforna per 45 minuti o fino a che lo stecchino non esce asciutto.</span><br /><span style="font-family: trebuchet ms;">Mangialo freddo, tagliato a fette oppure a cubotti, molto simpatico da servire, magari con una spolverata di zucchero a velo o di cocco essiccato.</span><br /><br /><div style="text-align: center;"><span style="font-family: trebuchet ms; font-weight: bold; color: rgb(255, 102, 0);">::::: MOLLEUX A LA BANANE :::::</span><br /></div><br /><span style="font-family: trebuchet ms;">Here I am, after a relaxing weekend. No computer, no stress. Just countryside and village festivals. On Sunday I tried this recipe form the French </span><a style="font-family: trebuchet ms;" href="http://www.saveur.com/">Saveur</a><span style="font-family: trebuchet ms;">: it was calling me from inside the pages and I couldn't help! Thanks to Claudia, who translated for me the recipe, we baked a scrumptious Molleux a la banane!</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3599/3521676176_e03a9a3dde.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 450px;" src="http://farm4.static.flickr.com/3599/3521676176_e03a9a3dde.jpg?v=0" alt="" border="0" /></a><br /><span style="font-family: trebuchet ms; font-weight: bold; color: rgb(255, 102, 0);">Ingredients:</span><br /><ul><li><span style="font-family: trebuchet ms;"> flour, 220 gr</span></li><li><span style="font-family: trebuchet ms;"> caster sugar, 200 gr (I used just 180 gr)</span></li><li><span style="font-family: trebuchet ms;"> unsalted butter, 150 gr</span></li><li><span style="font-family: trebuchet ms;"> ripe bananas, 3</span></li><li><span style="font-family: trebuchet ms;"> eggs, 2</span></li><li><span style="font-family: trebuchet ms;"> natural yoghurt, 125 ml (I used banana yoghurt)</span></li><li><span style="font-family: trebuchet ms;"> cinnamon, 1/2 teaspoon (I didn't use it)</span></li><li><span style="font-family: trebuchet ms;"> vanilla extract, 1 tablespoon</span></li><li><span style="font-family: trebuchet ms;"> baking powder, 1 tablespoon</span></li></ul><div style="text-align: center;"><div style="text-align: left;"><span style="font-family: trebuchet ms;">Preheat the oven at 180°C and melt the butter on a medium fire.</span><br /></div><div style="text-align: left;"><span style="font-family: trebuchet ms;">Squash bananas with a fork if they are ripe, otherwise use a blender, until you have a soft and well-blended mash. Stir in sequence yoghurt, eggs, sugar, vanilla extract and salt. </span><br /><span style="font-family: trebuchet ms;"> Sift the flour with the baking powder and add it little by little, to avoid lumps.</span><br /><span style="font-family: trebuchet ms;">Stir in, at last, the warm melted butter.</span><br /><span style="font-family: trebuchet ms;"> The sequence is very important, so says the recipe, because it's this order that gives the right character to the molleux.</span><br /><span style="font-family: trebuchet ms;"> Pour the mixture into a buttered mould. It was supposed to be a 20 cm diameter mould, but I used a 24 cm diameter mould, not having the right one: the cake, actually, was slightly thin.</span><br /><span style="font-family: trebuchet ms;"> Bake for 45 minutes or until a skewer comes out clean and dry.</span><br /><span style="font-family: trebuchet ms;"> Eat the molleux cold, sliced or cut into squared pieces, nicer to serve, sprinkled with icing sugar or dried coconut.</span><br /></div></div>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com24tag:blogger.com,1999:blog-17485807596403204.post-43900139558804297952009-05-07T14:39:00.007+02:002009-05-07T17:03:12.442+02:00Meringata al fondente ::::: Dark Chocolate Meringue Tart<span style="text-decoration: underline;"></span><span style="font-family:trebuchet ms;">Torniamo per un momento al primo maggio. </span><br /><span style="font-family:trebuchet ms;">Avevo a pranzo delle amiche di mia nonna simpaticissime, donne di enorme cultura, di memoria lunga e di notevole esperienza di vita, che sanno incantarti per come raccontano anche i fatti più semplici della vita, appassionate di arte, di natura e di buona cucina.</span><br /><span style="font-family:trebuchet ms;">Volevo ringraziarle della loro visita con una torta solare e primaverile che concludesse un pranzetto toscano... pensavo ad una crostata con le fragole, quando mi sono ricordata che Grazia è allergica alle fragole! </span><br /><span style="font-family:trebuchet ms;">Peccato avessi già fatto la base di pate sucrée... per fortuna ho rimediato con 2 tavolette di cioccolata fondente, ultimo guizzo invernale. Credo che poi dopo questa torta archivierò il cioccolato fino al prossimo autunno.</span><br /><br /><div style="text-align: center; color: rgb(153, 0, 0);"><span style="font-weight: bold;font-family:trebuchet ms;" >::::: MERINGATA AL FONDENTE :::::</span><br /></div><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3351/3509328403_d31684e8df.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm4.static.flickr.com/3351/3509328403_d31684e8df.jpg?v=0" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:trebuchet ms;" >Ingredienti per la pate sucrée (di Maxine Clark):</span><br /><ul><li><span style="font-family:trebuchet ms;">farina, 200 gr</span></li><li><span style="font-family:trebuchet ms;">zucchero semolato, 75 gr</span></li><li><span style="font-family:trebuchet ms;">burro, 75 gr (a tocchetti a temperatura ambiente)</span></li><li><span style="font-family:trebuchet ms;">tuorli d'uovo, 2</span></li><li><span style="font-family:trebuchet ms;">sale, 1 pizzico</span></li><li><span style="font-family:trebuchet ms;">vanillina, 1 cucchiaio</span></li><li><span style="font-family:trebuchet ms;">acqua fredda, 2-3 cucchiai</span></li></ul><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:trebuchet ms;" >Ingredienti per la crema al fondente:</span><br /><ul><li><span style="font-family:trebuchet ms;">cioccolato fondente, 400 gr</span></li><li><span style="font-family:trebuchet ms;">latte, 150 ml</span></li><li><span style="font-family:trebuchet ms;">burro, 30 gr</span></li></ul><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:trebuchet ms;" >Ingredienti per la meringa:</span><br /><ul><li><span style="font-family:trebuchet ms;">albumi, 2</span></li><li><span style="font-family:trebuchet ms;">zucchero semolato, 3 cucchiai</span></li><li><span style="font-family:trebuchet ms;">succo di limone, 2 gocce</span></li></ul><span style="font-weight: bold;font-family:trebuchet ms;" >Preparazione della base</span><br /><span style="font-family:trebuchet ms;">In una ciotola capiente o su una spianatoia metti farina, sale e zucchero a fontana.</span><br /><span style="font-family:trebuchet ms;">Metti nel centro il burro, i tuorli e la vaniglia. Con le dita lavora uovo e burro insieme fino a che non sembrano uova strapazzate (la ricetta dice così e rende bene l'idea!). Piano piano, con una paletta o la lama piatta di un coltello (o a mano se vuoi fare alla svelta come ho fatto io) butta la farina sulle uova fino a che non si amalgama. Alla fine versa 2 - 3 cucchiai di acqua e impasta velocemente, forma una palla, avvolgi nella pellicola e metti in frigo per mezz'ora.</span><br /><span style="font-family:trebuchet ms;">Quando si è compattata, riprendila, stendila con un mattarello aiutandoti con un po' di farina e fodera una tortiera dal bordo basso di circa 26 cm di diametro.</span><br /><span style="font-family:trebuchet ms;">Bucherella con la forchetta, copri con un foglio di carta da forno e dei fagioli e cuoci per 15 - 20 minuti in forno caldo a 190°C. Togli dal forno e passa a preparare la crema al fondente.</span><br /><br /><span style="font-weight: bold;font-family:trebuchet ms;" >Il ripieno</span><br /><span style="font-family:trebuchet ms;">Semplicissimo! A bagnomaria fai sciogliere il cioccolato fondente con il latte e il burro e mescola bene fino a che il composto non diventa lucido e liscio. Versalo nel guscio. Ora non rimane che ultimare la torta con la meringa.</span><br /><br /><span style="font-weight: bold;font-family:trebuchet ms;" >La meringa</span><br /><span style="font-family:trebuchet ms;">Ti ricordi quei 2 albumi rimasti soli soletti dopo che hai fatto la pate sucrée? Bene, prendili, metti un goccio di limone e comincia a montarli con le fruste fino a che non diventano belli sodi, compatti e bianchi, quindi per almeno 5 minuti. A questo punto, sempre montando con le fruste, aggiungi progressivamente lo zucchero e continua a montare fino a che la meringa non è bianchissima, lucida e luminosa. Versala sulla torta e sistemala come vuoi: io ho preferito metterla un po' a casaccio al centro, mi piaceva il tocco umano e grezzo, molto 'vero' che dava alla torta. </span><br /><span style="font-family:trebuchet ms;">Inforna nuovamente in forno caldo a 200°C per 15 minuti o fnché la meringa non diventa dorata in qualche punto ed è ferma.</span><br /><span style="font-family:trebuchet ms;">Lascia raffreddare prima di servire.</span><br /><span style="font-family:trebuchet ms;"><br />Per essere una torta nata sull'improvvisazione e pescando a casaccio da diverse ricette non era per niente male: forse la meringa doveva cuocere meglio, ma dolce e avvolgente com'era si sposava bene con la crema forte e amara al fondente.</span><br /><br /><div style="text-align: center;font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:trebuchet ms;" >::::: DARK CHOCOLATE MERINGUE TART :::::</span><br /><br /><div style="text-align: justify;"><span style="font-family:trebuchet ms;">Born as a strawberry tart, it has become a dark chocolate meringue tart thanks to the allergy of a friend! It is a dessert and a gift, made to thanks Maura and Grazia, granny's friends, who visited us last week. They are incredible story tellers, you can listen to them for hours, lost in their magic and enchanted world, made of memories and past life experiences.</span><br /></div></div><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3555/3510138678_83a7a6048f.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm4.static.flickr.com/3555/3510138678_83a7a6048f.jpg?v=0" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:trebuchet ms;" >Pate sucrée - Ingredients (Maxine Clark's recipe):</span><br /><ul><li><span style="font-family:trebuchet ms;"> plain flour, 200 gr</span></li><li><span style="font-family:trebuchet ms;"> caster sugar, 75 gr</span></li><li><span style="font-family:trebuchet ms;"> butter, 75 gr (diced, at room temerature)</span></li><li><span style="font-family:trebuchet ms;"> egg yolks, 2</span></li><li><span style="font-family:trebuchet ms;"> salt, 1 pinch</span></li><li><span style="font-family:trebuchet ms;"> vanilla extract, 1 tablespoon</span></li><li><span style="font-family:trebuchet ms;"> iced water, 2-3 </span><span style="font-family:trebuchet ms;">tablespoons</span></li></ul> <span style="font-weight: bold; color: rgb(153, 0, 0);font-family:trebuchet ms;" >Darke chocolate filling - Ingredients:</span><br /><ul><li><span style="font-family:trebuchet ms;"> dark chocolate, 200 gr</span></li><li><span style="font-family:trebuchet ms;"> milk, 150 ml</span></li><li><span style="font-family:trebuchet ms;"> butter, 30 gr</span></li></ul> <span style="font-weight: bold; color: rgb(153, 0, 0);font-family:trebuchet ms;" >Meringue Ingredients:</span><br /><ul><li><span style="font-family:trebuchet ms;"> egg whites, 2</span></li><li><span style="font-family:trebuchet ms;">caster sugar</span><span style="font-family:trebuchet ms;">, 3 </span><span style="font-family:trebuchet ms;">tablespoons</span></li></ul><span style="font-weight: bold;font-family:trebuchet ms;" >Pastry case preparation</span><br /><span style="font-family:trebuchet ms;">Sift flour, salt and sugar into a mound on a clean work surface or into a large bowl.<br />Make a well in the middle and put inside the butter, egg yolks and vanilla extract.<br />Using your finger, peck the eggs and butter together until the mixture resembles creamy scrambled eggs.<br /></span><span style="font-family:trebuchet ms;">Flick the flour over the egg mixture and chop it through with a palette knife (or your hands, if your're in a hurry) until it is roughly amalgamated.<br />Sprinkle with the water and chop again.<br />Bring together quickly with your hands, knead into a ball, wrap in clingfilm and chill for 30 minutes.<br /></span><span style="font-family:trebuchet ms;">Roll out the pastry thinly on a floured work surface and line a tart tin (26 cm diameter).<br />Prick with a fork, line with foil and some beans and bake for</span><span style="font-family:trebuchet ms;"> 15 - 20 minutes in a preheated oven (190°C). Leave to cool and make the dark chocolate filling.</span><br /><br /><span style="font-weight: bold;font-family:trebuchet ms;" >Dark chocolate filling</span><br /><span style="font-family:trebuchet ms;">Sooooo easy! Place the chocolate, milk and butter in a small pan and cook in a bain-marie. Stir until melted and smooth. Pur into the pastry case and leave to cool. Now all you have to do is making the meringue.</span><br /><br /><span style="font-weight: bold;font-family:trebuchet ms;" >The meringue</span><br /><span style="font-family:trebuchet ms;">Do you remember those leftover egg whites from the pate sucrée? Good.<br />Place them in a bowl, add a few drops of lemon juice and beat with an electic mixer until they are soft, firm and white (at least 5 minutes). Then, gradually add the sugar and beat until the mixture is thick, glossy and shining white.<br />Spoon meringue onto the tart as you like. I love a human and messed touch.<br />Bake in a preheated oven (200°C) for 15 minutes or until the peaks are golden and the meringue is set. Leave to cool.</span><br /><span style="font-family:trebuchet ms;"><br />However born by chance and mixing together different recipes, it is a delicious cake.<br />Maybe the meringue should have been more firm and cooked, but it was sweet and velvety, ideal to balance the intense and strong dark chocolate filling.<br /></span>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com30tag:blogger.com,1999:blog-17485807596403204.post-92010476006339069192009-05-06T14:02:00.004+02:002009-05-06T15:15:13.931+02:00Lost Quinoa<span style="font-family: trebuchet ms;">No, non è l'ultima puntata di <span style="font-style: italic;">Lost </span>trasmessa dalla Fox e no, qui non troverete nessuno <span style="font-style: italic;">spoiler</span> che vi dischiuderà segreti inconfessabili su Sawyer e compagnia... sto semplicemente facendo riferimento al mio primo esperimento con la <span style="font-weight: bold; color: rgb(153, 0, 0);">quinoa </span>- scomparso nel nulla ad opera di bocche affamate - e al secondo tentativo andato a buon fine! Ma andiamo con ordine.</span><br /><br /><span style="font-family: trebuchet ms;">Tempo fa Elisa nel suo </span><a style="font-family: trebuchet ms; font-weight: bold;" href="http://elisakittyskitchen.blogspot.com">Kitty's Kitchen</a><span style="font-family: trebuchet ms;"> ha presentato la quinoa in un </span><a style="font-family: trebuchet ms;" href="http://elisakittyskitchen.blogspot.com/2009/04/quinoa-curcuma-e-zenzero.html">post</a><span style="font-family: trebuchet ms;"> estremamente accurato ed interessante, al quale vi rimando per le informazioni nutrizionali e storiche, tanto che ho acquistato una confezione di questo cereale - che poi tanto cereale non è - nel negozio equo solidale di Poggibonsi. Dopo varei confabulazioni con Elisa ho provato una quinoa con verdure.</span><br /><span style="font-family: trebuchet ms;">L'ho fatta di sabato pomeriggio, non l'ho assaggiata, l'ho coperta e lasciata lì per poterla mangiare la domenica a pranzo e sono uscita. </span><br /><span style="font-family: trebuchet ms;">La sera, mentre stavo cenando con un piatto stracolmo di tortelli al cinghiale alla Sagra del Tortello di Scarperia con alcuni amici, ricevo un messaggio terrificante da mamma: <span style="font-style: italic;">"Come ERA buona la quinoa!"</span>. Era?? che significa l'imperfetto? che ora non lo è più??</span><br /><span style="font-family: trebuchet ms;">Ebbene sì. Il parentame e Claudia, tornati da una passeggiata di 16km nel bosco, erano affamati ed assaggia tu che assaggio anche io hanno finito la quinoa con verdure, pensando che fosse il mio avanzo, senza lasciarmente nemmeno un granellino!<br />Ecco come è andato il mio primo esperimento con la quinoa.<br />Non mi sono lasciata scoraggiare e, dopo pochi giorni, ho riprovato!</span><br /><br /><div style="text-align: center; color: rgb(0, 51, 0);"><span style="font-family: trebuchet ms; font-weight: bold;">::::: QUINOA CON PEPERONI E GAMBERETTI ::::</span><br /></div><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3350/3499666499_4f78102606.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3350/3499666499_4f78102606.jpg?v=0" alt="" border="0" /></a><br /><span style="font-family: trebuchet ms; font-weight: bold; color: rgb(0, 51, 0);">Ingredienti per 4 persone:</span><br /><ul><li><span style="font-family: trebuchet ms;">quinoa, 300 gr</span></li><li><span style="font-family: trebuchet ms;">peperoni, 1 giallo ed 1 rosso, di media grandezza</span></li><li><span style="font-family: trebuchet ms;">porro, 1</span></li><li><span style="font-family: trebuchet ms;">gamberetti già sgusciati, 150gr (io ho usato quelli precotti e congelati, quello che passava il convento)</span></li><li><span style="font-family: trebuchet ms;">curcuma, 1 cucchiaio</span></li><li><span style="font-family: trebuchet ms;">olio extravergine di oliva</span></li><li><span style="font-family: trebuchet ms;">sale</span></li></ul><br /><span style="font-family: trebuchet ms;">Metti a bagno la quinoa con largo anticipo (io per non sbagliare l'ho messa la sera prima) e cambia l'acqua almeno 2 - 3 volte. La quinoa è infatti ricoperta di <span style="font-style: italic;">saponina</span>! troverai sul pelo dell'acqua una schiumina bianca, quella va tolta e sciacquata bene!</span><br /><span style="font-family: trebuchet ms;">Cuoci la quinoa in acqua salata bollente per 10 - 15 minuti, seguendo le istruzioni della confezione.</span><br /><span style="font-family: trebuchet ms;">Nel frattempo scalda un cucchiaio di olio in una padella antiaderente e stufaci lentamente il porro affettato sottilmente (io uso parte bianca e verde, fino a che è tenero). Aggiungi uno o due cucchiai di acqua se ti pare che cuocia troppo in fretta: deve ammorbidirsi e disfarsi un po'.</span><br /><span style="font-family: trebuchet ms;">A quel punto aggiungi i peperoni affettati sottili e lasciali cuocere, facendogli rilasciare la loro acqua, fino a che non sono morbidi. Poco prima di spengere aggiungi i gamberetti e falli cuocere insieme ai peperoni per circa 5 minuti. Regola di sale.</span><br /><span style="font-family: trebuchet ms;">Scola la quinoa (e qui ti ci voglio, i suoi granellini si attaccano ovunque) e versala nella padella con i peperoni, aggiungendo un cucchiaio di curcuma, mescola il tutto, salta per un minuto e impiatta.</span><br /><span style="font-family: trebuchet ms;">A noi è piaciuta forse più il giorno dopo, fredda o leggermente riscaldata, che la sera stessa!</span><br /><span style="font-family: trebuchet ms;">Menomale la seconda volta ho avuto modo di assaggiarla!</span><br /><br /><div style="text-align: center; color: rgb(0, 51, 0); font-family: trebuchet ms;"><span style="font-weight: bold;">::::: PEPPERS AND SHRIMPS QUINOA ::::</span><br /></div><br /><span style="font-family: trebuchet ms;">This is the second time I cooked quinoa. The first one was a <span style="font-style: italic;">lost </span>quinoa, because I haven't had the chance to taste it, since my hungry parents and sister gobbled everything up before I came back home!</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3565/3499667499_c6d3104c6e.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3565/3499667499_c6d3104c6e.jpg?v=0" alt="" border="0" /></a><br /><span style="font-family: trebuchet ms; font-weight: bold; color: rgb(0, 51, 0);">Ingredients (serves 4):</span><br /><ul><li><span style="font-family: trebuchet ms;"> quinoa, 300 gr</span></li><li><span style="font-family: trebuchet ms;"> peppers, 1 medium yellow and 1 medium red</span></li><li><span style="font-family: trebuchet ms;"> leek, 1</span></li><li><span style="font-family: trebuchet ms;"> shrimps without shells, 150gr (I used the frozen ones... sorry, nothing else in my kitchen!)</span></li><li><span style="font-family: trebuchet ms;"> turmeric powder, 1 tablespoon</span></li><li><span style="font-family: trebuchet ms;"> extravirgin olive oil</span></li><li><span style="font-family: trebuchet ms;"> salt</span></li></ul> <span style="font-family: trebuchet ms;">Soak the quinoa in advance, because it is covered with <span style="font-style: italic;">saponina</span>, a foamy substance, and change the water 2 - 3 times.<br />Cook the quinoa in salted boiling water for 10 - 15 minutes, following the cooking instructions on the packaging.</span><br /> <span style="font-family: trebuchet ms;">In the meantime, heat a tablespoon of extravirgin olve oil in a non-stick pan and stew slowly the sliced leek, both green and white parts.<br />Add one or two tablespoons of water if the leek is getting too brown and dry, because it is supposed to be cooked slowly and get tender.<br />Then, add the sliced peppers and let them stew, using their own liquid. When they're tender, add the shrimps and cook them all together for about 5 minutes. Season with salt.<br /></span> <span style="font-family: trebuchet ms;"></span> <span style="font-family: trebuchet ms;">Drain the quinoa and add it to the peppers.<br />Add a tablespoon of turmeric and toss the quinoa for a minute.<br />We enoyed the quinoa more the next day, cold or slightly warm, than the very evening. Luckly I had the chance to taste it!</span><br /><span style="font-family: trebuchet ms;"></span><br /><div style="text-align: center; color: rgb(204, 0, 0);"><span style="font-weight: bold;">:::::::::::::::::::::::::::::::::::::::::::::::::::::::</span><br /></div><span style="font-family: trebuchet ms;"></span><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.madeinkitchen.tv"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 153px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgxfwyWNsDossrhm927lq4btKZR32OZR6_IIXZUYZO_LbtwPqGyg5OfoaOPiC_5joSmt7dZbEy9ylmwtGdHoRW_QFvKURNf6HfF5LYvI8YL-wcXS6KZoIhIQvizAH5aBG3NXVDt7BcuWU/s200/rosso.jpg" alt="" id="BLOGGER_PHOTO_ID_5332682379779978002" border="0" /></a><span style="font-family: trebuchet ms;">Colgo anche l'occasione per presentarvi <a href="http://www.madeinkitchen.tv">Mik - Made in Kitchen</a>.</span><br /><span style="font-family: trebuchet ms;">Grazie alla mitica <a href="http://chezbabs.blogspot.com">Babs</a> - cento ne pensa e cento ne fa - che mi ha suggerito di contattarli e alla gentilissima Giulia - Juls (ebbene sì, che flash, una mia omonima!), <span style="font-style: italic;">Community Manager</span> di <span style="font-weight: bold; color: rgb(153, 0, 0);">Made in Kitchen</span>, forse presto inizierò una micro collaborazione con loro. Per il momento dico solo questo, poi vedremo, ma ero troppo felice dell'entusiasmo e della passione che Giulia mi ha trasmesso per non dirvi nulla!<br /></span>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com15tag:blogger.com,1999:blog-17485807596403204.post-56047577315519174212009-05-04T15:08:00.006+02:002009-06-03T15:05:29.640+02:00My office lunch<span style="font-family:trebuchet ms;">Alla fine, dopo lungo pensare, ecco la foto del mio pranzo in ufficio, a testimonianza del mio ambiente di lavoro e della (poco) simpatica abitudine di mangiare davanti al pc (anche se non lavoro), scuriosando per lo meno un po' nei vostri blog!</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUO2FmYXM79ucHZLK1Z9sc_qkyvl9tmL7D_ItFTJZ8ht7H5ryOSG-Tm-qLeKApT-zAVvYLsVNoORe0VUCsb1nTxiWROib1Yc1s800b4S-Pbjc9fxHrnY7RMtEK1MXiXhU4aRgUp48HtU/s1600-h/Schisetta01.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUO2FmYXM79ucHZLK1Z9sc_qkyvl9tmL7D_ItFTJZ8ht7H5ryOSG-Tm-qLeKApT-zAVvYLsVNoORe0VUCsb1nTxiWROib1Yc1s800b4S-Pbjc9fxHrnY7RMtEK1MXiXhU4aRgUp48HtU/s400/Schisetta01.JPG" alt="" id="BLOGGER_PHOTO_ID_5331955220902525330" border="0" /></a><br /><span style="font-family:trebuchet ms;">Partecipo con questo post alla raccolta di </span><a style="font-family: trebuchet ms;" href="http://chezbabs.blogspot.com/">Babs</a><span style="font-family:trebuchet ms;"> e </span><a style="font-family: trebuchet ms;" href="http://cooking-it-staff.blogspot.com/">Viz</a><span style="font-family:trebuchet ms;">, </span><a style="font-weight: bold; font-family: trebuchet ms;" href="http://cooking-it-staff.blogspot.com/2009/04/raccolta-ricette-da-schiscetta.html">Ricette da schiscètta</a><span style="font-family:trebuchet ms;">.</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uccyHMrD0TJohnEPisP8LeGB1i_EfuGyPnPeW6Z2XZOLetlpNYQLW6rjlY1fXgyrGVFHdohH10n6osmwYQSBSHozxkrBFeFvyeoUbuRHjvxYcPpHFS2wtwUob__rszg3jlEPAgXMIn8/s1600-h/raccolta+schiscetta.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 336px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uccyHMrD0TJohnEPisP8LeGB1i_EfuGyPnPeW6Z2XZOLetlpNYQLW6rjlY1fXgyrGVFHdohH10n6osmwYQSBSHozxkrBFeFvyeoUbuRHjvxYcPpHFS2wtwUob__rszg3jlEPAgXMIn8/s400/raccolta+schiscetta.jpg" alt="" id="BLOGGER_PHOTO_ID_5331955231436761602" border="0" /></a><br /><span style="font-family:trebuchet ms;">Brave ragazze, ottima idea, questa raccolta si è trasformata in un'occasione per riflettere su questa mezz'ora quotidiana da dedicare al benessere personale per staccare un po' dal lavoro.</span><br /><span style="font-family:trebuchet ms;">A dirla tutta, io ho la fortuna di avere una mamma che mi prepara i ciottolini ogni sera per il giorno dopo, quindi la fatica è minima... ieri avevo voglia di pollo al sesamo, quindi mi sono preparata da sola i ciottolini (continuo a chiamarli così perché non ho un termine proprio che definisca i miei simil Tupperware) per oggi, scegliendo i contenitori più carini che avevo (rosa, ovviamente!). Qui in ufficio abbiamo il microonde, quindi alle 13.00 spaccate via con la scaldatina e tutto torna come appena cotto, più o meno.</span><br /><br /><div style="text-align: center; color: rgb(153, 51, 153);"><span style="font-weight: bold;font-family:trebuchet ms;" >::::: BOCCONCINI DI POLLO AL SESAMO :::::</span><br /></div><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVaFl_Vi16FwXW8nCGO-DsQjLSS0QlSp_5s5iG3LFCMJzj3NmmG0jN3pj6m0jYxGp0DD9zhGE50nT6qfoli4WKyvzfV7a6WW-NRqjxiMpZVMTDS0wEyFrxsYpl6z2-wadGemYpuNd-zBs/s1600-h/Schisetta02.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 273px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVaFl_Vi16FwXW8nCGO-DsQjLSS0QlSp_5s5iG3LFCMJzj3NmmG0jN3pj6m0jYxGp0DD9zhGE50nT6qfoli4WKyvzfV7a6WW-NRqjxiMpZVMTDS0wEyFrxsYpl6z2-wadGemYpuNd-zBs/s400/Schisetta02.JPG" alt="" id="BLOGGER_PHOTO_ID_5331955223900727218" border="0" /></a><br /><span style="font-weight: bold; color: rgb(153, 51, 153);font-family:trebuchet ms;" >Ingredienti:</span><br /><ul><li><span style="font-family:trebuchet ms;">petto di pollo, 100 gr</span></li><li><span style="font-family:trebuchet ms;">olio extravergine di oliva, 1 cucchiaio</span></li><li><span style="font-family:trebuchet ms;">aglio, 1 spicchio</span></li><li><span style="font-family:trebuchet ms;">sale, 1 pizzico</span></li><li><span style="font-family:trebuchet ms;">semi di sesamo, 3 cucchiai abbondanti</span></li></ul><span style="font-family:trebuchet ms;">La preparazione è di una semplicità disarmante. Taglia il petto di pollo a bocconcini.</span><br /><span style="font-family:trebuchet ms;">Metti i semi di sesamo in un piatto e aggiungi un pizzico di sale. Pressaci i bocconcini di pollo in modo che vi si attacchino i semini.</span><br /><span style="font-family:trebuchet ms;">Nel frattempo, in una padella antiaderente scalda un cucchiaio di olio evo con uno spicchio d'aglio, quando è dorato togli l'aglio e salta i bocconcini di pollo fino a che non sono dorati da tutti i lati.</span><br /><span style="font-family:trebuchet ms;">Togli dal fuoco ed accompagna con un'insalata verde o con verdure lesse (nel mio caso, oggi, carote e zucchine lesse condite con un filo d'olio a crudo).</span><br /><br /><div style="text-align: center;"><span style="font-weight: bold; color: rgb(153, 51, 153);font-family:trebuchet ms;" >::::: CHICKEN PIECES WITH SESAME :::::</span><br /></div><br /><span style="font-family:trebuchet ms;">This is my today's lunch in the office. My mum makes my pocket lunch every evening but yesterday I was feeling like having some sesame chicken and so I made my lunch myself, using the nicest tupperwares I had (pink, obviously!).</span><br /><span style="font-family:trebuchet ms;">We have a microwave in the office, so at 1 o' clock, after a rapid jump into the magic oven, my lunch is steaming and delicious as just made!</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHuiTCbDSV1_FqhyphenhyphenzeCOxjehKkhnQJZBfVpL-7IfnqPp_74qDx5-Ge3k3dZBb5Cu1RJukODN8d64ZbGYT4rAlxqQQpVNbo4sZ3dq9Sdbyf5G2fAdkahxB2coLUY4seu21k6qrGWGUb7X8/s1600-h/Schisetta03.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHuiTCbDSV1_FqhyphenhyphenzeCOxjehKkhnQJZBfVpL-7IfnqPp_74qDx5-Ge3k3dZBb5Cu1RJukODN8d64ZbGYT4rAlxqQQpVNbo4sZ3dq9Sdbyf5G2fAdkahxB2coLUY4seu21k6qrGWGUb7X8/s400/Schisetta03.JPG" alt="" id="BLOGGER_PHOTO_ID_5331955229189244194" border="0" /></a><br /><span style="font-weight: bold; color: rgb(153, 51, 153);font-family:trebuchet ms;" >Ingredients:</span><br /><ul><li><span style="font-family:trebuchet ms;">chicken breast, 100 gr</span></li><li><span style="font-family:trebuchet ms;">extravirgin olive oil, 1 tablespoon</span></li><li><span style="font-family:trebuchet ms;">garlic, 1 clove</span></li><li><span style="font-family:trebuchet ms;">salt, 1 pinch</span></li><li><span style="font-family:trebuchet ms;">sesame seeds, 3 full tablespoons</span></li></ul><span style="font-family:trebuchet ms;">The making of this dish is so simple!</span> <span style="font-family:trebuchet ms;">First of all, cut the chicken breast in small pieces.</span><br /><span style="font-family:trebuchet ms;">Tip the sesame seeds in a shallow dish and add a pinch of salt.</span><br /><span style="font-family:trebuchet ms;">Press the chicken pieces into the sesame seeds, so that they can stick to the chicken.</span><br /><span style="font-family:trebuchet ms;">In the meanwhile, heat a tablespoon of extravirgin olive oil in a non-stick pan with a garlic clove. When the garlic is golden, remove it and cook the chicken pieces until they are golden on both sides.</span><br /><span style="font-family:trebuchet ms;">Serve with a fresh green salad or with boiled vegetables (today I had boiled carrots and zucchini, dressed with some extravirgin olive oil).</span>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com33tag:blogger.com,1999:blog-17485807596403204.post-27470360845410912412009-05-04T11:03:00.007+02:002009-05-04T11:30:24.406+02:00Una passeggiata nel bosco<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtonT6TjsybqxwI5QmaM0pGhglWTMgad_Bo16njQofzT_AmL5bbPLzASUlsL3ca3Qdmu5GFm8O_mCDPrxEq3Z_wbQAAOuYAOGUF34vCvWxVbIZ7qfyBPcDBZdU_hban8kgd9JzZfTDACY/s1600-h/04.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtonT6TjsybqxwI5QmaM0pGhglWTMgad_Bo16njQofzT_AmL5bbPLzASUlsL3ca3Qdmu5GFm8O_mCDPrxEq3Z_wbQAAOuYAOGUF34vCvWxVbIZ7qfyBPcDBZdU_hban8kgd9JzZfTDACY/s400/04.jpg" alt="" id="BLOGGER_PHOTO_ID_5331895700528703106" border="0" /></a><br /><span style="font-family:trebuchet ms;">Chi sono? cosa faccio? dove sto andando?</span><br /><span style="font-family:trebuchet ms;">questo è più o meno il mio stato mentale dopo 3 giorni di assoluto relax, divertimento, detox dal pc e dalla tecnologia, sani pranzi e merende all'aria aperta, Mostra dell'Artigianato a Firenze e bellissima passeggiata nel bosco nei dintorni di casa mia per concludere il weekend.</span><br /><span style="font-family:trebuchet ms;">Ieri si toccava la magia nel bosco e nelle strade bianche di campagna, quella dei bambini, che credono agli elfi e ai folletti, alle fate nascoste nelle siepi, ai soffioni che portano i baci lontano e al mare di grano che ti porta in un'altra dimensione.</span><br /><br /><span style="font-family:trebuchet ms;">Vi regalo qualche scatto (qui i fotografi sono babbo e Claudia) per portarvi un po' nel mio mondo magico.</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1WMIJot176s2pFrLSMe2q7ahJ9nBy74ibcIZnp4nYkvCFviKxEWI5rWC282-HcjaP-45Dv5WP04EpRrSDKY6a8L4aCkB8VzSv_ajXKAN7SWJE0jPuwkVdrPtwPkVb-5zPykm60SaC2eg/s1600-h/10.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1WMIJot176s2pFrLSMe2q7ahJ9nBy74ibcIZnp4nYkvCFviKxEWI5rWC282-HcjaP-45Dv5WP04EpRrSDKY6a8L4aCkB8VzSv_ajXKAN7SWJE0jPuwkVdrPtwPkVb-5zPykm60SaC2eg/s400/10.jpg" alt="" id="BLOGGER_PHOTO_ID_5331896958659374786" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0Gv83CaFTv6ChbrKE0-0jjFpHXSI5h0lfI63FdY98B_cKOnSQ62UMong-76dY2J99Bn4uYGv1HJJrWQ9yG9JaEWoY0uGqAkXAybKsLMCQ9FutkYu_5kchmTCwu3L-DmgQQmpQsuNSSs/s1600-h/09.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0Gv83CaFTv6ChbrKE0-0jjFpHXSI5h0lfI63FdY98B_cKOnSQ62UMong-76dY2J99Bn4uYGv1HJJrWQ9yG9JaEWoY0uGqAkXAybKsLMCQ9FutkYu_5kchmTCwu3L-DmgQQmpQsuNSSs/s400/09.jpg" alt="" id="BLOGGER_PHOTO_ID_5331896958309907362" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNb0Qh50SXFnpZnKubIJXWGBmASyX9uDWBkBbhwnSg92wcv9pO4RXsuaAV3PlYLv8uW4IaVHXF2qo1wKzaz3765QasXWZTrS9MXP7DV4NyaC1I9Xkgpx0o5dXfOcRVSWupjBAfiWizqdA/s1600-h/08.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNb0Qh50SXFnpZnKubIJXWGBmASyX9uDWBkBbhwnSg92wcv9pO4RXsuaAV3PlYLv8uW4IaVHXF2qo1wKzaz3765QasXWZTrS9MXP7DV4NyaC1I9Xkgpx0o5dXfOcRVSWupjBAfiWizqdA/s400/08.jpg" alt="" id="BLOGGER_PHOTO_ID_5331896958619228290" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ndXroV9vuEPUPV1GFxvkZSJl8g7eoeJqZiTEuMxfWArzgPzN2eLc_tiXWumCk9H21H_0LBRmcAdCc9GnlwDtxtzkMJ1mpV8PtZazH7pLDj1d7vvPwOOlwjHlg4s3cRbk32BSFzkQ8a8/s1600-h/07.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ndXroV9vuEPUPV1GFxvkZSJl8g7eoeJqZiTEuMxfWArzgPzN2eLc_tiXWumCk9H21H_0LBRmcAdCc9GnlwDtxtzkMJ1mpV8PtZazH7pLDj1d7vvPwOOlwjHlg4s3cRbk32BSFzkQ8a8/s400/07.jpg" alt="" id="BLOGGER_PHOTO_ID_5331896951795960194" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtfHnaqEFMGzDSuEzlKboi9hNmF4lhLB7thC3IflXxaes-Y9JBP1uDGuX58tNSyFyLfh5ve7LuJ-bnyb8-zGOMWalvmcf1nBbjdXx1p52UQj1yrOmIBCmtZF6bXpuQud3PV2IpNK5MEA/s1600-h/06.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtfHnaqEFMGzDSuEzlKboi9hNmF4lhLB7thC3IflXxaes-Y9JBP1uDGuX58tNSyFyLfh5ve7LuJ-bnyb8-zGOMWalvmcf1nBbjdXx1p52UQj1yrOmIBCmtZF6bXpuQud3PV2IpNK5MEA/s400/06.jpg" alt="" id="BLOGGER_PHOTO_ID_5331896955013076674" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2EM9LnIl7DQDpDtEOEjiiNf2c9P9Lh1bY1QZZSFEGYtcp2rfx1jXsnCDvb2h0XtB4eL0_kLO5j45gbYA47glt_cy7EYfAI8iP5GDWMXzTlfkIUv4qhoQ7XOeB5mJQBWN4hT3TDyIwWU/s1600-h/05.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2EM9LnIl7DQDpDtEOEjiiNf2c9P9Lh1bY1QZZSFEGYtcp2rfx1jXsnCDvb2h0XtB4eL0_kLO5j45gbYA47glt_cy7EYfAI8iP5GDWMXzTlfkIUv4qhoQ7XOeB5mJQBWN4hT3TDyIwWU/s400/05.jpg" alt="" id="BLOGGER_PHOTO_ID_5331895698892777426" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNkMRH8_de7ZqwT0OpY4IW7A5dCu7CAtXqVYOtBMwN79Ecu4pUQL5JcPOShn2zBwCqb7IuQPkGCdNgtrMBGXnXt0Xpf-6oHDugW0wJD1Otk0efKkjHIZNgiY9AVQc-AG2tL4fh_sP_KY/s1600-h/01.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNkMRH8_de7ZqwT0OpY4IW7A5dCu7CAtXqVYOtBMwN79Ecu4pUQL5JcPOShn2zBwCqb7IuQPkGCdNgtrMBGXnXt0Xpf-6oHDugW0wJD1Otk0efKkjHIZNgiY9AVQc-AG2tL4fh_sP_KY/s400/01.jpg" alt="" id="BLOGGER_PHOTO_ID_5331895692859411410" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKnbNjQheij6yaEQuV4_Rtqi9t08jSW8xbKI86vIaGebk4zX714BFakH1-i1kPkHgCK_A5lLD-bMOB4i-LkIvbU4s4zBFaMGcqWapJGJup8IbxcmD1Y9i9rR6pC6QZq4R0sFTF960f9m0/s1600-h/03.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 263px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKnbNjQheij6yaEQuV4_Rtqi9t08jSW8xbKI86vIaGebk4zX714BFakH1-i1kPkHgCK_A5lLD-bMOB4i-LkIvbU4s4zBFaMGcqWapJGJup8IbxcmD1Y9i9rR6pC6QZq4R0sFTF960f9m0/s400/03.jpg" alt="" id="BLOGGER_PHOTO_ID_5331895697323548658" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQueMcLq8ARsLSnf3xOYOM5dT1eT6GJpPScYwkURLyfe7OwAKhHyewm-Yz0u80RqFcuKyvunmkscFEpIwb6mY5YKuJIgEx3LmW3ecO1YTrDW1yIami4TwC_g5kuGpzEY0a_R1lGAQr7o/s1600-h/02.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQueMcLq8ARsLSnf3xOYOM5dT1eT6GJpPScYwkURLyfe7OwAKhHyewm-Yz0u80RqFcuKyvunmkscFEpIwb6mY5YKuJIgEx3LmW3ecO1YTrDW1yIami4TwC_g5kuGpzEY0a_R1lGAQr7o/s400/02.jpg" alt="" id="BLOGGER_PHOTO_ID_5331895694251915186" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNkMRH8_de7ZqwT0OpY4IW7A5dCu7CAtXqVYOtBMwN79Ecu4pUQL5JcPOShn2zBwCqb7IuQPkGCdNgtrMBGXnXt0Xpf-6oHDugW0wJD1Otk0efKkjHIZNgiY9AVQc-AG2tL4fh_sP_KY/s1600-h/01.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNkMRH8_de7ZqwT0OpY4IW7A5dCu7CAtXqVYOtBMwN79Ecu4pUQL5JcPOShn2zBwCqb7IuQPkGCdNgtrMBGXnXt0Xpf-6oHDugW0wJD1Otk0efKkjHIZNgiY9AVQc-AG2tL4fh_sP_KY/s400/01.jpg" alt="" id="BLOGGER_PHOTO_ID_5331895692859411410" border="0" /></a><br /><span style="font-family:trebuchet ms;">E' dura tornare alla realtà dopo essere stati portati dal vento e baciati dal sole!</span>Julshttp://www.blogger.com/profile/12821590499099448655noreply@blogger.com18