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MACARONI WITH TOMATOES, MUSHROOMS AND CHEESE BAKED

Dear friends, still circulate the latest porcini of the season ... and do not want to take advantage of a juicy first dish that tastes like wood and late fall? And so here we are, to propose a new approach after the great success of trofie with fresh tomatoes, pine nuts and mushrooms . This is an 'interesting synergy between a type of pasta very original, versatile and tasty and the smell of fresh tomato and mushrooms, all accompanied by notes of smoked ricotta and the scent of thyme. Glab. I was hungry again! Oh yes I just finished eating! Well, while I finish the leftovers you get yourself the following things that come into the training field!

serves 4 people, considering it a nutritious main course, possibly accompanied by a second is not too heavy or an appetizer:
- 600 g of fresh
Maccheroni al Torchio - 300-400 grams of fresh mushrooms (in the absence of these, take advantage of those sold in the frozen food department)
- 10-12
ripe tomatoes - a nice piece of Ricotta Baked (alternatively, you can use a hard cheese)
- a sprig of fresh thyme
-
a bunch of fresh parsley - 2 cloves'
garlic - 2 shallots
- Salt, black pepper
- Extra-virgin d 'Oliva

Dear porcinofili, first clean your mushrooms: Cut the sprouts at the base of the stem and any crushed or damaged areas and wipe with a damp cloth. Do not you dream of washing them under running water current or sue you (but do not do scherzooooo). Then cut into chunks and toss in pan with olive oil, chopped garlic and a generous handful of chopped parsley. Season with salt and pepper and cook for a quarter of an 'hour. Set aside the mushrooms and saute the shallots in the same pan and add chopped tomatoes, peeled, diced and private seed and 'water of vegetation, as explained in the post bucatini the norm. Adjust salt and pepper here and sprinkle with the thyme leaves. Sluuurp! If all goes as planned, including tomatoes and mushrooms should be going crazy for the scent. Your neighbors will call the neuro to let you take away. You do not give in! Keep strong your mental powers and carried out this recipe: missing very little. Cook the tomatoes for about ten minutes, then bring them together with porcini mushrooms. Drain the macaroni and press fresh after a few minutes and toss in pan with the sauce of tomatoes and mushrooms. Once Serve, sprinkle the dough with a 'generous drizzle of grated cheese in the oven that will touch the plate unsurpassed. If using fresh, quality ingredients (pasta with herbs, tomatoes and mushrooms in particular) this is a DIVINE dish. Now, calmed the neuro and eat and enjoy it all!

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ONIONS AND THE PILLOW

's dear friends, a versatile and original contour suitable for cold weather is raging. And I take the 'opportunity to make this request, or rather two: those of you who have never eaten brussels sprouts? And how many of you like them? I ask these questions because they really are ... a curious thought that an ingredient like it just because you like it, but sometimes you're a little 'a preacher in the desert. If this were the case, we see a way to digest these delicious healthy vegetables even the most picky, I assure you that eventually you will be amazed. To entering the training field!

serves 4 people, considering it as a nutritious side dish to go with a little dish of seasoned meat (if you care about go through the door):
- 500 g of Brussels sprouts (Albenga then cultivate them, but you pretend to be Brussels really ...)
- 500 g Borettane
onions - 2 cloves garlic
- 200 g
Pillow sliced \u200b\u200b- 1 cup white wine
- some leaves of Salvia
- 80 g butter
- Salt, Pepper Black beans
- Toothpicks at will

For those who had never seen Brussels sprouts, green balls are as nice slightly sweet flavor and slightly bitter aftertaste. I have enormous effort to try to give this definition and are not sure of having cleared the ideas: we do so, buy them, magnateli from you and let me know what you think, ok? Meanwhile, I'll explain how to proceed. Clean the vegetables, peeling onions and cut a little 'base and discard the outer leaves of sprouts and the leathery base. Put onions and sprouts in boiling water for 10 minutes, then drain everything. Be careful handling sprouts boiled as the leaves tend to fall off easily, while, for our purposes, we need the whole Pallotta. Drain and dry the sprouts and onions and melt the butter in a frying pan. Add 's dress garlic (it's a technical term, not to say that before he was naked O_o), such as whole with the skin, and brown. Meanwhile, past a slice of bacon around each sprouts, all the while holding a toothpick. In practice, look at this beautiful picture:

Look how beautiful they are my beautiful Pallottines ordered all waiting to jump into the frying pan! And we will settle for now! Gently in a pan, add sprouts and onions wrapped and cook 5 minutes over high heat without stirring too much for your work does not disintegrate d 'art. Season with salt and pepper and add the sage leaves. The 5 minutes, shaded with wine white, continue to cook for a few more minutes and then withdrawn from the fire. Remove the toothpicks and serve hot, but be careful to 'effect of tomato lava Fantozzi: Yes, because' the interior has a temperature close to that of the Sun, so watch O_o! That said, in my opinion the best accompaniment is a nice leg of pork or veal chops or roast pork neck (which I'm jelly 's another day, just to keep you updated.) Sluuuurpppp eat and enjoy it all ... .. as always!

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Brussels sprouts stew with artichokes, carrots and Borettane

Dear friends, what I propose today is a dish especially suited to cold weather that we have these days is gripping in its merciless grip. I do not know in other parts of the globe, but here in Milan is falling that God sends the first snow of 'years! Aarghh! The long cooking meat and vegetables and the smell of homemade bread with which accompanies it, make this an ideal delicacy to warm the stomach on a cold winter 's night. But what a beautiful image that I pulled out! There felt like crouch in front of a fireplace while enjoying your stew while the storm rages outside? And then we see immediately as you progress! Coming into the field formations!

serves 4 people consider a full second, almost a complete meal:
- 1 kg of veal (stew cuts, seafood and finest cuts)
- 4
Artichokes -
Carrots 150 g - 150 g onions Borettane
- 4
Potatoes - 1 l meat stock
- a sprig of fresh thyme
-
bay leaves - 2 cloves'
Garlic - 50 g butter
-
little flour - a glass of white wine
- Extra-virgin 'olive

I will not go back to explain how to prepare the artichokes, so I refer you to preparation of the Tuscan fried artichokes that have delighted yesterday. Prepare them as explained here and put them to soak in acidulated water (half a lemon to a quart and a half 's water will do) for several minutes until' proceed with the rest.

You can soak whole or already cut, as I did, in thin strips. Well. We are in the middle of 'work. No joke, not yet, but the most tedious part is gone. Now clean well borettane onions and carrots and leave them whole. In a skillet, melt the butter with a few tablespoons of 'the oil and saute' garlic. Add the onions, carrots and artichokes, rinsed by 'acid water and dried. Saute over high heat for a few minutes and remove from heat. Cut the veal into cubes, pat dry and dredge in flour and fry too 'them in butter with a few leaves of' bay. Pour over a high flame with white wine and add the fresh thyme. If all goes as planned, you should have before your eyes like a show:

Fermi

there with those ruddy hands! We have not finished yet! Ok, after gradient continue to cook for a few minutes, then submerge the whole with the broth and simmer over very low heat for at least one 'time, adding more liquid when necessary. When the broth is dry, and only then, you can taste the meat. If you want a creamy stew like mine, at this point add the potatoes cut into cubes (do not peel them before or they oxidize too) and continue to cook for an 'other half hour, adding at the end of the other vegetables have browned and a few tablespoons extra broth. In this way, when the calf is tender, artichokes and potatoes will form a delicious cream. For those who prefer the stew more 'solid' in which the vegetables are all beautiful and recognizable separate, you better add the potatoes and other vegetables almost at the end of cooking so that they will remain tense. Everything depends on the consistency you want to give your vegetables. I personally like the first option, beautiful vegetables cooked and creamy. De gustibus non est disputandum, said the ancient sages. In any case, when the meat is tender and vegetables to your taste, the stew is ready! Serve hot with slices of bread, even better if earthenware bowls to give a touch of rustic sound that the dish requires. And now, eat and enjoy it all!

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ARTICHOKES FRIED ONIONS TO TUSCANY

My carciofili, at home we have recently had a kind of invasion of that vegetable. You know "Mars Attacks!"? Here, we are more or less there. Small spiny artichokes are watching us with curiosity, ready to jump in the pan or oven. And today, the fate that will touch on some of them will be a worthy end to Tuscany (to the other end it will be a different, but you will see the next episode). What better way to pass away for an artichoke? Eh eh, I am going to prepare them, while we refer to the whole training camp, as usual:

serves 4 people, considering it an appetizing starter, who opens his mouth to the stomach:
- 4
Artichokes - Farina
- 2 Eggs
- Sale
- Oil for frying

And on this beautiful picture artichoke, we introduce the recipe. First clean the artichokes to touch the 'indeed. All of you know him? I do not know, I had to go on a crash course from my mother: P I kindly explained the technique and, as a good father, I am going to share it with you, my beloved followers. First cut the stem leaving 3-5 cm attached to the artichoke. Then (I missed), then remove the outer leaves and dark green, up to leave gaping holes in the most tender and clear (approximately ten detached leaves and care to thorns !!!). In doing so, follow the advice of mothers, not to throw artichoke half with the thumb stops the base of young leaves while the loose, so will break at the point where they harden and wasting less artichoke. I know, I should take pictures of this, but I refer you to those Mother Mary, who as artichokes to know what's what! Also cut off the tips of remaining leaves with a horizontal cut. Without this you just need to cut with a knife stuck the stem and the base of each artichoke, revealing the soft part below. Even in this conservative're not buttatene half! And now, as, artichokes have a nasty tendency to oxidize rapidly losing their beautiful green color, put them to soak in acidulated water (half a lemon to a quart and a half 's water will do) for a few minutes while you are going to take your dog out for his evening stroll.

Returning from the walk drain and rinse the artichokes, dry thoroughly with paper towels. Then pass them in flour, then in beaten eggs with a pinch of salt and then fry in hot oil.

Et voila! Your bell 'Tuscan appetizer is ready! You could try with other traditional delicacies like slices of various kinds (soon on these screens?) and other gadgets designed in those holy places. Eat and enjoy it all!

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BASKETS CHEESE CAKE WITH POMEGRANATE SAUCE SHRIMP

Dear followers, today I made a really sweet epic that I recommend to everyone, young and old, believers and atheists, men and women, in short, a dessert that breaks down the barriers and knows no borders. Nientepopodimenoche question of cheese cake! As often happens, there are endless forms and varieties and flavor combinations are almost limitless. In the States there is a chain known as 'Cheese Cake Factory' specializes exclusively in this delicacy traditionally Anglo-Saxon. The proposed in dozens of versions. I ask you now: you as you prefer? Lemon? Chocolate? Strawberry? Or what else? Looking for a bit 'of originality, I let myself be hypnotized by this recipe with pomegranate sauce that I literally divine. What do you think? We list the courses in the field?

serves 4 people, considering it as a dessert rather than solid, to be consumed in small doses, but definitely not to be missed:
- 100 g Digestive biscuits
- 50 g butter
- 1
Pomegranate - 100 g of cheese like Philadelphia
- 100 g Crème Fraiche
-
50 g caster sugar - 40 g Icing sugar
- a pinch Vanillin

First mixed (no, I am not asking you to dress up as a DJ) cookies. A part in a double boiler, melt the butter and gradually pour on biscuits while continuing to mix. You should get some kind of pasta that you can give the shape you want. If you want to make the cheese cake plates put in special molds, or, to give shape to the basket like I did, lined with the film, Fill muffin molds and the bottom and sides with the biscuit dough, press firmly to make it more cohesive.

therefore puts your molds in the freezer for half an hour, so that the baskets of biscuit to harden as required. And now, prepare the sauce, pomegranate, pomegranate grains from the grain by grain. I know it's a 'pallosissima operation, but it is worth it, believe me. Pass the beans to mixers and filtratene and collected the juice in a saucepan with the caster sugar. Do go on a low heat for several minutes until a syrup density that suits you and remove from heat. A 'nice idea is to keep aside a few grains of pomegranate whole to add to the sauce to give it sparkle. Now make the filling, stirring with a spoon the cheese philadelphia, crème fraiche, vanilla and powdered sugar. I know, I know ... ... now I'm softening even use ingredients French, putting aside the 'competition with the ancestral cuginastri. But I must tell you that I bought a pack of 'crème fraiche de Normandie' and I must admit that know their Gauls. That said, you should get a foam that has to 'do about this here:

And now, my brave, part of the final assembly: Take your basket of cheese cake, gently detaching it from the mold and the film without breaking them, fill them without restraint of the cream cheese and 'nappateli' (I've always wanted to use that word: D) with pomegranate sauce, garnished with some whole grain .... Sluuurppppp!

renew the original question: what is your favorite cheese cake? Similar to the sauces can be made with many different fruits: persimmon, Physalis, strawberries, blackberries, and so on and so forth! You can of course also groped more than coronary (to quote my friend Federica, this' expression you borrow it ... do not worry, you pay the right: D) \u200b\u200blike chocolate, caramel or something else ... But the cream cheese tile requires a sweeter sauce. And now, eat and enjoy it all, as always!

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CROQUETTES, SHOOTS AND SWEET POTATOES

Dear friends, today I propose a quick snack Asia than with the strange properties of cherry that science has not yet been able to explain: one pulls' s more! This is a very simple recipe but failed to secure, able to satisfy even the most discerning diners. And let too much in this conversation 'today and see just what it is. To entering the training field!

serves 4 people, considering it a tasty snack for any occasion, from dinner with friends at 'last cult cinema:
- 250 g of prawns in shell
- 3 Sweet potatoes are not too large
- 150 g of shoots Soy
- 4
onions - 2 cloves garlic
- 2 eggs
-
half cup of cornstarch - 1 cup flour
- 1 cup Rice Flour
- Salt, black pepper
- Oil for frying

Peel the prawns with the heads and prepare a fish broth with ingredients that you see in the picture: tomatoes, onions, carrots and your shrimp heads and shells.

not serve for this recipe, but you can freeze it or use it immediately if you need comics or fish broth. It 'a ploy to not waste the heads of shrimp. We come to us and dog food instead of that 'today. Peel e grattugiate grossolanamente le patate americane, tagliuzzate i germogli di soia freschi e tritate i cipollotti e l’ aglio, riunendo il tutto in una ciotola capiente.                                                                                                                               

Apart form a batter by mixing the flour, beaten eggs, salt and pepper and enough water to the mixture quite thick. Add chopped vegetables to the batter and mix well before it all with a spoon to mix well, like in the picture below.

Now the exciting part: heat of the 'oil for frying and arrange a spoonful of the mixture, flattening with the back of the spoon itself. Once flattened the kibble, put a shrimp in the center, making it adhere well. Stir a few minutes and serve warm your croquettes.

Giving a great impression ? Serve with the peanut and corn croquettes on a banana leaf used as a plate and accompany them with a peanut-based sauces sluuuurp ... I'm starting to salivate ... eat and enjoy it all!

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Troccoli AL RAGU 'FRESH TUNA DRIED TOMATOES AND WALNUTS

Dear friends, this' now carry one of the flagships of my brother Diego. We give to Caesar what is Caesar's. Quite by chance we ended up with slices of fresh tuna under my nose and because I was busy with chocolate salami , my brother decided to delight us with this dish which I felt to add a final touch in style Gola sin Preferred, just to put the 'unmistakable trademark. I asked Diego to write 's article, but a very serious illness at the finger tips known as laziness means that I'm writing it! Not bad, when it comes to spreading tasty recipes in the blogosphere I do not pray. Well, will delight you with this first course of fish then, coming into the training field!

serves 4 people think of a rather light and delicious first course, served with a meaty appetizer or a second:
- 500 g Fresh
Troccoli - 200 g fresh tuna steak
- 500 g of tomato
- 3
Carrot - 1 Onion
- 3 stalks celery
- 4 onions
- a glass of white wine
- Salt, black pepper
- Extra Virgin-d 'Oliva

Here in this beautiful foreground star This fresh summer recipe (which of course I propose to November: P). Take your beautiful fresh tuna and cut it into cubes. In a pan fry the base of the sauce in a little 'extra virgin' olive oil: saute carrots, celery, onions and spring onions, all finely chopped. After a few minutes, add the tuna and sauté for 2 minutes. Then it all faded with white wine. If all goes as expected, and the tuna is of good quality, you should feel gentle breezes of the Mediterranean out of your pot and set out in sinuous your nostrils. Hold on, we are nearing the end. Add the tomato puree and cook the sauce for a 'Oretta or so. Towards the end of cooking tasted the sauce and adjust salt and pepper. A party put on to boil and drain the troccoli beautiful al dente. Saute pan with the tuna sauce and dried tomatoes cut into strips. Sluuuurp! And, last but not least, serve, eat and enjoy it all!

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perfect cake marbled meat and cabbage pie

INGREDIENTS (22cm cake tin)



125 g sugar 50 g butter 100 g
du
100 grams of starch flour

80 g cocoa powder 2 eggs ½ cup milk

half a bag of yeast

PREPARATION

the butter-soft with sugar

-add one at a time the red egg and mix well (keep aside the egg whites)

-Mix the flour, starch and yeast and add sifted the batter

-If it were too little liquid gradually add milk

-Whisk the egg whites and incorporate them into the batter.

-Divide the dough in two and add one to the sifted cocoa powder (if you need to add to this mixture a bit 'of milk). The pan-

alternate sequence of big spoonfuls of dough flat and neutral chocolate mixture

.- strascinare take a fork and lightly on the dough surface leveling.

-Bake at 180 degrees for about 40 minutes in preheated oven.

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chocolate salami pork ribs

Dear friends, who did not grow on bread and salami ... chocolate? It 's the first sweet that teach you to do, they teach you to eat first, the simplest and undoubtedly also one of the tastiest. In fact right now I'm wondering why I waited so long to put it in the blog ... bah, the mysteries of life. A thought goes to the chocolate salami that makes me my mother, that holy woman. But she does not put the walnuts, but I found this version seems even more appealing: our hero manages to defeat the superb chocolate salami Mamma Maria? You will know at the end of this post! Now, coming into the training field!

serves 6-8 people, considering it as a dessert for a pro (a few will be able to eat more than a slice ... including a few myself):
- 120 g of dry biscuits
- 80 g of walnuts
- 75 g Cacao Amaro
powder - 120 g Sugar
- 120 g butter
- a pinch of vanilla
- 1 + 1 egg yolk
- Powdered sugar for garnish

First, coarsely chopped walnuts and biscuits and keep aside. Melt the butter over very low heat and put himself aside. In a rather large bowl beat with the whisk the sugar with the vanilla and eggs. When the mixture is creamy good as the photos here show you, that means it's time to add the cocoa powder.

Add it a little at a time with a good dose of faith. As you add the cream will be 'more and more' dense, brown and chocolaty.

At the end of everything ', add the melted butter, cookies and nuts and mix gently by hand (not by hand with a spoon) to homogenize everything. When the mixture is' uniform and so dense that you could use it to cement the partition that has long dreamed of doing in the living room, roll it out on a sheet of paper from oven, let's say that depending on your taste, good size may be 30x40 cm. Place the chocolate mixture in the center and started to rub his hands like a (I always wanted to use this expression) sausage.

Terminate 's work by wrapping the sheet of parchment paper on himself and continuing to give shape to salami to your creation, press firmly to compact it all, especially the sides.

When you are finished you should have gotten something that has roughly quest 'aspect. Would you like to eat now, eh? But no! The original recipe has it that leave it in a compact refrigerator for a few hours, if not an entire day. This will depend on your will power ... as for me, I believe that my will not last long and alone in that dark cold: P. Eat and enjoy it all as always!

PS: Regarding the competition with that of my mother, to posterity 's hard decision: P

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THE GUINNESS

Dear friends, this' Today we honor two great inventions of the Creator: pork ribs and Guinness. And what better way to honor not to combine in this sublime dish Tex-Mex? You can 'use any dark beer, but for fans of beer and irlandofili like myself, there is a dark beer par excellence: the Guinness' s note. I still remember with a tear the first time that my teeth biting a 'Baby Back Rib' (Ribbed in English) in Los Angeles at the tender age of 18 years. A bite that changed my life forever: from that moment it was love at first sight I hope to convey to all those who are preparing for the first time to eat this kind of pork ribs. Another pleasant memory of this dish is the Guinness. It dates back to just a couple of years ago, our visit (Peppe, Diego if you tap a shot) to the Guinness Factory in Dublin. What an experience! Not to mention the drinks in Temple Bar ... sigh ... what good memories. Oh yes ... I would define this right: the dish of recovered memories. I hope to convey a bit 'of that poem that awakens in me talking about pork chops and Guinness. Come on, as usual, to list training in the field:

serves 4 people, considering them a second with the same strange properties of cherries: one leads to another ...
- 20 pork chops or pork (best), about 1.5 kg
- half a liter of Past Tomato
- a Guinness stout or other anonymous
330 ml - 50 g brown sugar
-
2 small onion - 2 cloves'
Garlic - 2 Chillies

What you see in the picture above here is what you try to do, chopped onion, garlic and pepper, transfer them to a casserole dish top with the tomato sauce, Guinness and brown sugar. Cook on low heat with a lid for about 'hour, turning ribs occasionally. I know, during all that time, the temptation would be to put up a tent to camp out in front of the stove and do not remove your eyes off the beautiful ribbed. I know you understand. It happens to me too. Have some 'check though! Let them cook in peace for a 'Oretta, we said, and turn off the heat. Now comes the difficult part of the recipe: let marinate overnight in a tomato sauce. You will understand what is the difficulty, I suppose: P. Survivors of that night, the day following drain the ribs from the sauce and put on a nice grill to grill, or better yet a nice barbecue on the day of Easter or August. The sauce must not be wasted: the flame let it thicken for a few minutes to accompany the ribs and serve when ready. Sluuurp .... Now you can eat and enjoy it all. ... Sure the fact that now you have done your a bit 'of that poem that I quoted at' beginning!