Wednesday, January 26, 2011

Riccia In My Terrarium

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.

Wednesday, January 12, 2011

Clothes Styles For Gay Men



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.

Saturday, January 8, 2011

What Do Women Prefer Shaved Or Hairy Privates

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 ....