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Risotto alla Zucca

This is the last recipe with pumpkin that place ... Giurin giuretto.

Ingredients: 300 g

pumpkin

200 g of rice carnaroli

70 g of grated smoked caciotta

1 white onion

1 liter of vegetable broth

fillets 2 tablespoons almonds

1 / 2 cup white wine firm

Cut into very small pieces 80 g of pumpkin and fry in hot oil, they must become golden and crisp.

Cut the pumpkin into pieces and let it simmer with the remaining half onion and one tablespoon of oil, has become soft. blender and set aside.

Put oil in pot and onion (finely chopped), add the rice and toast it. Add wine and broth with the help of the lead halfway through cooking the risotto.

Add the pumpkin puree and finish cooking, turn off the stove and stir in the smoked caciotta.

Toast almonds and Serve rice, I recommend to do the wave, complete the dish with bits of fried pumpkin and toasted almonds.

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chocolate mousse and salted butter baked

On 25 January I I got a email of Lelio Bottero Farms Fiandino in which it was announced that the book with recipes of salted butter 1889 was finally published; Lelio stated that it was a close contest and that only the first 70 foodblogger who enrolled would participate in the new contest.

I entered immediately.

few days later the package arrived in 1889 with salted butter (2 boxes) and a regalone: \u200b\u200bGreat kinara , long-cured cheese made using vegetable rennet. Very good!

I thought very much as a recipe would be perfect to use the precious butter at the end I chose this chocolate mousse that is cooked in a moderate oven so as not to ruin the flavors of the butter they have, indeed, the exalted ' essence of chocolate with a note softly salty

Ingredients:

3 eggs 165 g caster sugar

225 g dark chocolate 70%

45 g cocoa powder 120 g unsalted butter

1889

Whip the egg yolks and sugar beaten until stiff whites.

Melt chocolate with butter in a double boiler, pour the melted chocolate over egg yolks, add the cocoa and finally gently incorporate the egg whites into the mixture.

Preheat oven, static, to 160 ° C and bake for 40 minutes the mousse.

The next day is good J

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1889 Pan Pumpkin Brioche Bread

The first time I did this brioche, in very small version, I was immediately impressed: it was good, fragrant, sweet and was just approached to salami and cheese flavor.

Saturday evening for a seratona with friends, I did it again ... also because he had to accompany spicy salami, ricotta and nduia strong.

Ingredients:

1 kg flour 0

60 g of yeast

40 g butter

600 g pumpkin flesh

400 ml of milk

20 g sugar 25 g salt

If you knead by hand, stir together the flour to pumpkin before adding other ingredients, when mixed with the bread machine or robot to place the liquid ingredients first, then the pumpkin flesh, and lastly the flour.

In any case, the important thing is to dissolve the yeast in warm milk.

At the end of making the dough should be very smooth and homogeneous, put the heat to rise for at least an hour.

are obtained from a sheet of parchment paper or aluminum strips 2 cm wide and place on baking tray in a radial pattern, also prepared sheet of parchment paper as long as the width of the pan, I used a round baking pan opening 24 cm .

Take the dough and proceed with the folds bread, type II, and let it rise on a pastry further 15 minutes. Transfer the batter into the pan and let rise another hour.

Turn oven to 180 degrees, place a pan in the oven with water and place at the bottom of the oven. With the wax paper lined the pan, the result should be like the mold for the cake before you bake the bread strips of aluminum sull'impasto close.

Cook bread for 50 to 60 minutes, making sure to remove the wax paper after 30 minutes.

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Krapfen

There are aromas and flavors that magically bring me back to my childhood and, thanks to an uncle's pastry chef who used to fill the street where I lived in the scent of its Lecce preparations, the smell of donuts is one of those.

Obviously I was not able to reproduce the taste of donuts for my uncle, but the smell that has invaded my home was not much different.



Ingredients:

450 g of flour 0


250 g flour 00 g sugar 60


200 ml of milk

40 g yeast

100 g butter, softened 4 eggs





salt oil for frying granulated sugar

Mix the crumbled yeast in warm milk, add flour, sugar and butter.

Break the eggs into a bowl and mix with a pinch of salt and add to the mix. Knead for 10 minutes and let rise for 2 hours.

Deflate the dough and spread into a sheet half an inch thick, with a 4 cm round cutter cut out many disks. Let rise another hour.

Fry the donuts, a few at a time, in hot oil, drain with a slotted spoon when they are puffed and golden, transfer them on paper towels for a few seconds and then plunge into a bowl full of sugar.

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The lemongrass (citronella or the Pampas Grass) is an aromatic plant widely used in Asian cooking and especially in Thai, has a strong lemon flavor that becomes pungent sour.

When I can always find it I buy it and use it mainly for dishes based on fish, I happened to also add grated on linguine with seafood before serving ... yum!

This time I used to prepare a fragrant bread to accompany a beautiful sea bream baked.







Ingredients 1 kg 00 flour

550 ml of water

42 g fresh yeast 50 grams of honey



50 grams of extra virgin olive oil



25 g salt 4 sticks lemongrass

Carefully wash the lemongrass, deprive it of the hardest parts and chop finely.

Mix all ingredients together, I use the bread machine to mix the liquid ingredients and therefore before the flour, baking powder and lemongrass.

Put the dough to rise, the current shelter for at least 2 hours, depending on the temperature of your kitchen. Without

deflate the dough to the desired shape, since I had more than one kilo of I mix various forms but one that I think fits better as table bread is a baguette shape.

Preheat oven to 220 degrees, put in the oven, the bottom, a pan full of water.

Let the bread rise about 60 minutes and then bake for 10-20 minutes, depending on the shape.

participate in the contest with this recipe of my My Personal ArtistChef Fabiana

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lemongrass pork fillet in a crust of bread

was so long that I wanted to try this recipe, The first time I view, can not remember where, I immediately thought it was a recipe from "Yum!"

In fact it's very good, the bread is soft and the fillet is well cooked and not at all stringy.





Ingredients:

1 pork tenderloin

baguette 1 / strand

100 g bacon spread

1 clove garlic

1 sprig of thyme

1 sprig of rosemary

1 tablespoon chopped parsley

In a hot skillet brown the pork on all sides without adding anything.

Chop the garlic, thyme and rosemary finely, add the chopped parsley and arrange on a platter the size of the thread.

Cut the bread lengthwise, sandwich type, and empty the crumb.

Pass the thread in the chopped herbs by placing it on all sides, lay the fillet on a piece of bread and cover with the other party; tie the bread to the length of the thread.

Arrange the bacon slices on a cutting board next to each other.

Place the bread in the center and wrap with bacon, bread tie with string.

Wrap the bread in aluminum foil and bake at 200 degrees for about 60 minutes, remove the aluminum and wait at least half an hour before serving the fillet in a crust.

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CLAB @ All-Over Gallery (Lyon).

"Art is All Over" is with this concept that photocane geomtric bang and bring their own art inside the gallery, thought of as the skull and used as a container but try to connect the outside world and the urban fabric, sharing their art with the road. The two artists for the gallery becomes a "skull" and home to a mind in constant exchange and necessary contact with the outside world and with the city. For them, art should be shared as well as having shown a different concept if brought indoors or outdoors. The work value and meaning changes depending on what the box contains a gallery or the world. Both depart from the world of graffiti develops to his own style and character. Geometric bang DEVELOPING propia art starting from the geometry, his drawings are dominated by two-dimensional and multi-colored creatures from the manner deliberately infantile.Oltre to pure art is dedicated to graphics and the production of t-shirts, pins and self-produced fanzines. internazionali.Per he often collaborates with artists and graffiti art are a way to create new knowledge and enrich their culture. Photocane working with photography since 2001, likes to draw, stories and photographs to engage in social work. He has had several exhibitions in Italy and abroad in his work is always trying to connect to the area and expose a photographic project linked to the city.

"A photograph is both a pseudopresenza and an indication of an absence." (Susan Sontag)

The two artists are part of the collective CLAB.
THE CLAB comes from a group of friends who joined in a collective art created to promote, raise awareness and the emergence of street art. We work closely with national and international artists in exhibitions, workshops and festivals in Italy and abroad. The 4 components are graduates or graduates in the field of visual arts and we organized courses and workshops are open to all professional, always active in social work with various associations. CLAB The ethics of self-creating carries sweatshirts, t-shirts, pins, books, stickers and collaborating with local artists, trying to make a new mark in the way of making art.

The gallery website

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The hazelnut pancakes for Saint Lucia

When I read the post Caris I had the perception that we are governed by teletabisica.

In fact, only the odd colored bipidi, which run in a fake garden, can design the closure of the Saint Lucia Foundation








Ingredients:

100 gr flour 00

200 grams hazelnut flour 2 eggs



50 g sugar

3 tablespoons whole milk

a pinch of baking powder 1

pinch of salt

frying oil, sugar granulated


Mix the flour, hazelnut flour, eggs, 50 grams of sugar, milk, baking powder and salt.

ripoisare Allow the mixture, a greater amount than smooth batter for half an hour.

Warm oil in a large skillet high, dip the pancakes in oil and turn it on themselves when you see it begin to color.

Drain fritters on paper towels and sprinkle with sugar

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I received a gift of beautiful and fragrant lemon and reserve as my lemon confit is about to end ....






Ingredients: lemons and salt




Wash lemons, cut into four segments leaving them without dividing completely united at the base of the stalk.

Put the lemon inside the salt.

In a glass container on the bottom put a tablespoon of salt and then place the lemon, spacing out the space with the salt.

cotenitore Store in a cool, even in the refrigerator for a month, while 30 days for all the weight over the lemons.

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Lemon confit with vegetables and cous cous chicken

Every time I eat couscous in my mind is revealed the face of Gennaro and although the years have passed, the pain of his absence is always strong.

Gennaro loved eating and the cous cous was among his favorite foods. I ate with your hands.

Last night I made this as cous cous empties fridge.








Ingredients: 1 zucchini

(forgotten in the fridge)



1 onion 1 red pepper (a relative of zucchini)

1 cup pumpkin puree (made by lunch)

300 grams of chicken breast fillets

1 tsp turmeric, curry, cumin

desalted into small pieces 1 lemon confit

200 g cous cous-baked

oil, salt, water


I cut the vegetables into very small pieces and put them in a wok with 2 tablespoons oil, half cooked I added the chicken breasts reduced to small pieces and lemon confit.

Meanwhile, following the instructions on the box, I prepared the couscous.

I brought the vegetables and cook the chicken first and added the cream of pumpkin and spices then dissolved in a tablespoon of hot water.

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Hearts for Valentine's Day to wafers

As a young girl, like all the girls a little bit unlucky, loudly proclaimed my disdain for this festival branding him a fair of consumerism.

Actually I was just jealous ... I had no one with to celebrate with.

Although growing things have changed not think I've ever prepared something special for Valentine's Day, but this year I was involved with a volcanic Bolognese Concettina this, and I made these cookies to wafers.





Ingredients: 300 gr

vanilla wafer

200 grams of flour 00 g butter 150





1 egg Put the flour in a food processor and start at most, introduce wafer few at a time.
First add the cold butter and then the egg, to mix for several minutes.

Remove the dough from the mixer, pack and put in refrigerator for at least 1 hour. Roll out the pastry

, 0.5 cm thick, cut out cookies with heart-shaped mold and bake for 15 minutes in the oven to 160 degrees.

The decoration was made with dark chocolate (70 g) dissolved in a tablespoon of cream.


With this recipe I participate in the contest HART-to-HART Eli / Fla

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Cabbage stuffed with potatoes and broccoli soup



the cabbage can not stand the smell whether raw or cooked cabbage, the grain of annoy me its leaves and I find it heavy and difficult to digest. But

prepared so very much.



Ingredients: 1 cabbage

a kilo

400 g pork mince

50 g of sausage paste

50 g smoked bacon 1 cup cream



80 g grated parmesan cheese 1 teaspoon

nutmeg 1 egg



oil, salt


Clean the outer leaves from cabbage and place it upside down to boil in a pot of boiling water for at least 10-15 minutes.

In a bowl combine the pork, pasta with sausage, bacon, cheese, cream, nutmeg and egg. Adjust salt.

Drain the cabbage on a clean cloth and gently open all the leaves, taking care not to break them.

Starting from the innermost leaves fill with the filling and roll like a roulade. Continue to prepare the rolls until the outer leaves of cabbage leaves rolled up trying to fit together.

Cook the cabbage in a pot, which contains the great, full of boiling water and cook very gently for 2 hours.

I prefer cold, not chilled, and I like to accompany it with the tomatoes and season with a sauce made with tomatoes, capers, almonds and olive oil.

With this recipe I participate in the MTC January Tourist Menu.

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After the Christmas revelry feels the need for something light, right?
The other night I made this simple creamed potatoes and broccoli, which was appreciated even by those who generally do not like vegetables ... even if it were emperor of the world, declare them illegal.




Ingredients:

500 g broccoli 500 g potatoes


water 1 shallot, salt and pepper


Chop broccoli, including the soft part of the stalk, and soak in water, rinse several times. Peel the potatoes and cut into chunks, place in a pan a little olive oil and shallots, finely sliced. Add the broccoli and potatoes and cover with water. Cook for at least 40 minutes or until the water is consumed. Blend and serve with a bit of olive oil.

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The pittule




Salento for us, but probably for each of Puglia, the pittule are a food of the heart. It is simply balls of dough, fried in olive oil and serve cautious cautious (hot hot), though most times the amount that is fried is not the one who comes to the table.
is a continuous sample, and because my mother is very strict in this regard, my grandchildren this year mandate the youngest, Andrew (nephew # 7), for pity's grandmother, as indeed has been dubbed by Teresa (the niece n.6), the Commander.
Andrea has managed only twice to pity my mother ... the Commander is incorruptible!





Ingredients: 1 kg of flour
00,
about 380 grams of lukewarm water, salt
,
2 cubes of yeast. The

pittule not knead in a bowl or bowl, blend in the pittule in the pot, the largest available.

Dissolve the yeast in a bit 'of water, incorporate the flour and salt. Continue to knead adding water until dough is soft and sticky. It is important to "catch air" to the dough during processing, therefore, must be raised. Just ready to cover the pot with a lid, cover with a blanket and let rise for at least 3 hours.

Heat in a saucepan with plenty of extra virgin olive oil. Take the dough with your left hand and a fist so that your thumb to form a ball of dough big time when a nut, take the nut with a wet spoon of water and make it particular in the oil.

after draining, the pittule to dry on absorbent paper.

can prepare simple or adding to the mixture of cauliflower, cubes of cod, tuna and capers etc etc ....