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I vermicelli di Montalbano

Questa è uno dei primi condimenti che ho preparato.

In origine era molto diverso, e si chiamava "Sugo alla Laura" (notare la fantasia, please).
Col tempo il sapore è migliorato, e con questo anche il nome, che è diventato "Pasta alla Montalbano".
Come mai?, vi starete chiedendo.
Non perchè, come molto potranno pensare, gli ingredienti rimandano vagamente alla caponata, ma poichè the case that I wanted to prepare this first every time on TV there was my hero television, Inspector Montalbano.
Hands up who is not fascinated by his manner, to move, to speak (which I love because its light years away from mine). Every time I remain stunned while watching TV, and every time I plan to take the first plane or train that is (only options available to me, not driving, and considering the rather hitchhike out of my price range) to visit those wonderful places and enjoy the many culinary specialties (he was born in bb).
Arancini / e (so glad I Messina and shovels Itani mm) with Tuppo croissants filled with crushed ice, caponata, cannoli, cassata ...

Well, although probably Montalbano looked at her with deep mistrust (what mettisti?), The pasta that I dedicate it to him ...





Pasta Montalbano

Ingredients:
800 grams of tomatoes peeled and passed

1 zucchini 1 small eggplant
black olives, capers


1 clove garlic, extra virgin olive oil, salt; oregano

Procedure:

crushed with the blade of the knife and put the garlic in a large pot with a bit of extra virgin olive oil.

not just fry aggiungete le zucchine, e fatele rosolare per 3 minuti.

Aggiungete le melanzane e fate rosolare anche queste per 3 minuti.

Aggiungere i pomodori passati e far andare a fiamma media per 10 minuti.

Aggiungere le olive tagliate e i capperi.

Coprire con il coperchio, abbassare la fiamma e lasciare cuocere per 20-25 minuti.

Aggiustare di sale, condire la pasta al dente (mi raccomando :) ) e spolverare con dell'origano fresco.

P.s. se piace si possono aggiungere anche dei peperoni.

Bushnell Sportsman 3-9x40

Il pancarrè...come piace a me!

Mai mangiato pane in busta, io (cosa assolutamente non vera, visto che circa tre anni fa avevo sviluppato una insana passione per qualcosa che dicevano contenesse cereali e soia).

Mettiamola in questo modo, il pane in busta non mi è mai garbato. Sono riuscita a riacquisire un minimo di credibilità, così? :)

Questo, se da un lato ha giovato alla mia salute, mi rendeva automaticamente l'incubo delle mamme, che non sapevano cosa inventarsi per la merenda pomeridiana (sembra infatti che pancarrè e l'innominabile fosse il pasto preferito di ogni bambino), con il risultato che mi ritrovavo seduta in silenzio assoluto ad ascoltare le "partacce" della mamma di turno. "Perchè non mangi?" " Non fare i complimenti (e chi li fa???)!"...per finire con l'immancabile " Tua mamma ti vizia troppo!"

E' vero, purtroppo, mia mamma mi ha sempre viziato con il mangiare.

Il che non vuol dire che potessi scegliere io il pranzo o la cena, ma piuttosto che non mi ha mai obbligato a mangiare cose che proprio non mi piacessero (fortunatamente erano poche, uova, formaggio e, per l'appunto, il pancarrè!).

Il mio incontro con il pane bianco in busta è avvenuto durante il mio soggiorno negli States, dove una colazione a base di classic white bread con un velo di burro, era quanto di più sano ci fosse.

Dopo numerose prove, sono riuscita a sfornare un ottimo pancarrè, morbido morbido al tatto, fondente all'assaggio e dal gusto delicato.

Actually I had to prepare bread adriano , but eventually I realized that he had finished flour for pizza and I did what I dreamed for a long time, improvise!

sliced \u200b\u200bbread (for a die length of 30 cm)

Ingredients:

500 grams of bread flour

300 grams of fresh whole milk

45 g butter, softened

1 egg (I used an egg medium)

13 g sugar 10 g salt 10 g

yeast

Cucchini 1 coffee spoon of acacia honey.

Procedure:

Dissolve yeast in lukewarm milk.

Place in the bowl (of course you can also do this by hand) flour and sugar.

Start the machine (speed 1) and gradually add milk (doing so helps the flour to absorb liquid well).

Add the egg yolk and honey, and once it is absorbed to increase the speed of the planet (1.5). Let

string. Return the machine

vel. 1 and slowly add the butter.

When the mixture of forward looking polished and well mixed, add the salt. Work still

for a few minutes.

Cover the bowl with paper foil and let rest at room temperature for 1 hour.

Take the dough, gently deflate it, and spread it with a rolling pin until you have a rectangle (consider, for the base, the length of your mold).

a baguette roll , transfer it into the mold and cover with greased foil.

Let rise until doubled (about 1 hour-1 hour and 30).

Bake in preheated oven 180 degrees for 35-40 minutes (if it gets too dark cover with aluminum foil).

Remove from the mold to cool covered with a cotton cloth.

Piesse ... but there's someone who reads me? You're there ... knock once

erm ... leaving a little comment! :)

Contractions 7 Minutes Apart And Lost Mucus Plug

Muffins al cioccolato da urlo!

After several changes of mind on Monday, I finally bought a book "serious" food (probably the first serious book). This is Croissant and cookies Luca Montersino.Che say? I'm Luke (I can give of yourself?:)) Is a bit that I follow, either on youtube that the test of the cook (okay, I admit, I am guilty of tuning in every Saturday at 0:45 with the hope of finding my "Master" and Salvatore de Riso) and I've always found it very accurate and clear explanation. The book is rather more suitable for those of leavened & co not understand something, also because there are little "imperfections." Apart from this there are some excellent recipes that put in the mouth un'acquolina that you can not just images (or maybe ????)
As a first experiment, I went on something very simple, muffins, chocolate and orange. I'm really very good, indeed, sublime, the best I've ever eaten in Italy.
And the great thing is that they remain so (soft and dense at the same time), the third day! (Well I can not tell, not did they get there, eh!)




chocolate and orange Muffins (Makes 12)

Dry ingredients: 225 grams of flour

00 36 fr
unsweetened cocoa powder 15 grams baking powder
90 grams of brown sugar


wet ingredients:

75 g eggs 285 g of fresh whole milk
70 g butter (melted and cooled down)
6 oz of Grand Marnier


105 grams of chocolate drops (plus extra for garnish )
45 g candied orange peel (I did not put)


Procedure:
Preheat oven to 210 °
Sift the ingredients into a bowl dry, add the brown sugar and set aside.
In another bowl mix the wet ingredients and pour, once mixed, dry ingredients. Add chocolate chips and orange peel and mix the bare minimum (the lumps are not to be amalgamated to it as if you made a cake).
Fill the cups with the mixture up to 3 / 4 of their height, decorated with chocolate chips and bake for 10 minutes (to me there took about 14).

Tvp M Jak Miłosc Tvp Kolejny Odcinek Tvp.pl

Alla ricerca del bagel perfetto...missione compiuta!

for bagels That is a real obsession.



in 2008 I spent a wonderful month in the States, where I ate it for breakfast. The inevitable
pancakes, French toast, fried egg and bacon (okay, I admit, I only nibble on bacon), donuts, cereals of all kinds.
When I thought I had already tasted it all, and can put stomach soul in peace, somebody asks me:-
But you tried the bagels? -
-I what?? -
-I bagels! --You can not go home without having a bite! -
Here, I would have done without it, because even if it was true that I had never eaten one, I had seen them, and how if I had seen them! some rings of bread, covered with strange seeds and stuffed with a whole package of cream cheese ... er ... no, not really for me!
The reality is, however, I have not had time to think that I would never (MAI!) ate one, I found myself asking if I could have another.
Once back in Italy I tried, I would say desperately, to find the recipe for the perfect bagel.
I think I've tried most of the recipes in circulation.
The first was to Blue Fairy, which was published with modifications by Paoletta . It came out good sandwiches, but had little to do with the original bagels, which I believe should not contain more than flour, water, yeast and salt.
After this I have tried others, always with mediocre results.
anyone knew too much bread, another was too hard, the more I was getting closer but ...
In June, I learned a recipe from Peter Reinhart, who promised the perfect bagel. I
I have prepared three times, with a score of 2 to 1. The first time an unmitigated disaster, the second okay, the third disaster.
however did not satisfy me yet. Although the result was not bad (nothing to do with the bagels I ate in NY, though) were too complicated, and above all long to do.
Now I come to the perfect recipe. The bagels are chewy and just as I remembered, very importantly, are good, always!



Bagels (Makes 8)


Ingredients:
500g of bread flour 310 grams of water


6 g salt 10 g sugar 1 packet of dry yeast



sesame seeds, poppy ... to decorate (optional)


procedure :
Pour the yeast and sugar in half the water without stirring. Wait 5 minutes.
Mix flour and salt.
After 5 minutes stir the yeast until it dissolves completely.
Pour the yeast into the bowl with the flour. Add the remaining water and knead for 15 minutes.
Cover with foil and place to rise until doubled (about 1 hour). Once the time spent
pour the mixture on a work surface, cover the bell and let stand for 10 minutes.
Divide into 8 pieces and roll into balls.
Using a wooden spoon to form a hole in the center of the ball (the hole will be looking offshore, because it tends to shrink).
Cover and let stand for 20 minutes.
Meanwhile, boil a pot of water, and resolder the oven (200 ° static). Boil the bagels
2 minutes per side.
Place on a baking sheet covered with parchment paper and sprinkle with the seeds you want.
Bake for 20 minutes.

Once cooled you can cut in half and freeze.

Milena Velba Cake Milena Velba Or Miosotis?

La Reine de Saba di Julia Child

This cake is a real bomb, there is little to be done.

takes you with its unique flavor (a blend of chocolate and coffee, plus a pinch of salt) and its dense and compact texture.

Julia Child in "The Way to Cook" says that this is the first Frenchman who has tasted sweet. And that is no longer forgotten.

I am now ten times that I prepare this cake, so ... let Conticini two, and you will see that it is indeed superlative:) Le Reine de Saba

also fun to prepare. It takes me about 2 hours, but not because it is particularly complex, but because it is so relaxing mix the melted chocolate with the butter and egg yolks that I try to take it all as much as possible.

The only part that requires a bit more attention when it is mounted, you must combine the white snow, because it is a cake without baking powder, baking draws its strength (ohhhh!! Right now I seem to be an apprentice witch, rather than clumsy apprentices) right from the whites (la Reine de Saba, being a French dessert, it is still natural fiber).

Reine de Saba

Ingredients:

150 grams of flour 150 grams soft butter

160 grams of dark chocolate (70%)

100 g sugar + 2 tablespoons

80 grams of pulverized almonds 4 eggs

1 / 2 teaspoon cream of tartar

1 / 2 teaspoon almond essence

3 tablespoons strong coffee

To Glaze:

110 g butter 110 g dark chocolate

2 tablespoons strong coffee 1 pinch of salt

sliced \u200b\u200balmonds for garnish (optional)

Method: Grease

with the cocoa and flour a cake pan of 24 cm in diameter.

Melt the chocolate in a double boiler with coffee.

Montare con le fruste elettriche il burro e lo zucchero, fino ad avere un composto soffice e cremoso. Aggiungere il cioccolato sciolto e ancora tiepido.

Montare gli albumi con il cremortartaro e aggiungere, verso la fine, i 2 cucchiai di zucchero.

Unire al composto di burro e cioccolato i tuorli, le mandorle ridotte in polvere e l'estratto di mandorle. Mescolare bene.

Stemperare con 1/4 degli albumi montati a neve e unire delicatamente i restanti, alternandoli con la farina.

Versare nella tortiera e infornare a 160° per 30 minuti.

Togliere la torta dal forno e far raffreddare bene prima di estrarla dallo stampo.

Per la glassa:

Melt the chocolate in a double boiler with coffee and a pinch of salt.

Pour the mixture over the butter and mount with electric whips, placing the bowl of chocolate over another full of ice (glaze will start very liquid and dark, but fit enough for 2-3 minutes to have a compound creamy).

Spread the icing on the cake.

before being consumed must be left at least 30 minutes at room temperature.