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Chicken in pepper sauce with chestnuts Savoy

"Flavia, you do the chicken in sauce Savoy, right?" So that's the question that every family dinner on time is given to my mother-in-law and she patiently prepared.

everyone! ^ __ ^

It 's very easy to prepare these pieces are excellent as both the second and that as a starter.







Ingredients:

500 grams of chicken nuggets

80 g anchovies

10 sage leaves, extra virgin



4 / 2 lemons dug

some twist of lemon


Brown and cook the chicken pieces in a pan with 2 tablespoons of oil.
When ready remove from the pan and place in a bowl. Clean the pan residues from chicken to dry with a paper towel and put it on the fire with two tablespoons of olive oil, sage and anchovies. Melt anchovies in oil and pour the resulting sauce over chicken pieces. Let cool and serve.

This time the presentation is spectacular with this recipe because I participate in the contest pomegranate, my friend Patrick.

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few days ago I found myself in the image folder of the pc this recipe. I was in the waiting room of a doctor and did not seem right to steal the newspaper for a recipe, and not having a pen and paper ... click I photographed.





Ingredients: 300 gr chestnut



50 g butter 1 / 5 teaspoon crushed white pepper
1 / 5 teaspoon crushed black pepper
1 / 5 teaspoon pepper
pink crushed 1 / 5 teaspoon crushed green peppercorns
1 / 5 teaspoon allspice
beaten 1 tablespoon fleur de sel

Peel the chestnuts and boil for 30 minutes in hot water with salt and celery . Melt the butter in a small bowl and combine the peppers and salt. Pass the first chestnuts in butter and then mix in salt and pepper.

With this recipe for the collection of Patrick Pomegranate Christmas Finger Food

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Spaghetti squash and salt and bacon

I felt like risotto with pumpkin but I made the mistake of asking me capitals what if preferred rice or pasta. Predictably responded pasta, so no rice with cream of pumpkin and smoked caciotta.






Ingredients: 200 grams of spaghetti



200 grams of pumpkin into chunks

1 onion, thinly sliced \u200b\u200b

50 g bacon

parsley, oil, Put salt and pepper

to brown the onion in 2 tablespoons of extra virgin olive oil, add the pumpkin and let it simmer on low heat. Brown the bacon in a nonstick skillet. Cook the spaghetti al dentissimo with a little salt and add to the pumpkin. Fry, add the bacon and chopped parsley.

My friend Alex recommended: Gewurztraminer Nussbaumer Termeno the cellar.

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chocolate tart with pears and chestnut flour




is a few weeks I've heard of shortbread with chestnut and so I thought I'd add to the chocolate and pears ...



Shortbread chestnut:
200 grams of flour 100 grams of 00
chestnut flour 2 eggs


150 g sugar 100 g butter Salt



Chocolate cream: 2 eggs

500 ml of milk

75 g sugar 25 g flour 20 g butter

200 Chocolate

Garnish: 2 pears



Prepare the pastry with chestnut mix all ingredients very quickly, forming a ball and wrap in plastic wrap before putting it to rest in the refrigerator for at least half an hour.
Meanwhile prepare the cream by melting the butter with the flour and sugar, add the milk and put on the fire, stirring constantly, when the cream begins to thicken, add the eggs and beat quickly, put the cream on the stove and add chocolate, cook.
Roll out the pastry into the pan, do not use all the dough, and add the cream. Peel the pears and cut in half and make cuts on the belly of the pear, place the pears in half the cream to the cross. Take the portion of pastry and advanced with the help of a little 'flour crumble, put the crumbs on the part not covered by the cream of pears.
Bake at 180 degrees for 40/45 minutes.

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The arancini Adelina Cirrinciò

Who is Adelina? Adelina is the "cammerera" Montalbano.

is she who prepares the oranges that they desist from reaching Salvo Montalbano Livia in Viareggio to celebrate New Year's and, again these balls, Montalbano leads a fast investigation of a theft has occurred involving a son of Adelina. The "liccu and cannarutu * Montalbano knows that oranges can only drool if the children of offenders Adelina remain out of trouble.

A few nights ago, to Adelina Arancini entered into the DNA of four friends.




"Adelina take two to pripararli Jorna sound healthy. He knew by heart the recipe. The day before you make a aggrassato of beef and pork in equal parts to COCIR a slow fire for hours with onion, pummadoro, celery, parsley and basil. The next day we pripara a risotto, what they call the milanisa (without sapphire, Pi love!), it is poured on top of a table, we blend in the eggs and you do rifriddàre. Meanwhile kitchen peas, makes a white sauce, fell to pieces' na little slices of salami and gets a whole aggrassata made with meat, chopped by hand with the crescent (containing blender, Pi God's sake!). The juice of the meat s'ammisca with risotto. At this point is derived by risotto tanticchia, s'assistema in the palm of a hand-made bowl, you put a spoon into the compost and cover with the other rice to form a nice ball. Every ball you roll in the flour, then passes into the egg white and bread crumbs. Double, all oranges slip into a padeddra d'Oglio hot and fry until they blindside a color of old gold. Allow to drain on paper. And finally, ringraziannu Signiruzzu u, eat (from "The arancini Montalbano, Mondadori, 1999).


* (pag.93 - The smell of the Night - Andrea Camilleri, Ed Sellerio)

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buns


beautiful, good and fragrant

Ingredients: 500 gr
strong flour
200 grams of milk
90 gr soft butter 25 g leaven

8 g salt 90 g sugar


Dissolve yeast in milk warm and add a spoonful of sugar, wait 10 minutes.
Mix flour, sugar, butter and salt, add milk and mix with the yeast for at least 20 minutes, forming a ball and let rise in a warm, must be doubled.
spent about an hour to divide the dough into round pieces and form into rolls, place them in a pan lined with parchment paper and let them rise for another hour. Bake at 210 degrees for 15-20 minutes, depending on the size of the sandwich.

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milk because they cause harm? The Shah of

I do not speak of evil caused by reaction and did not even speak of evil dictated by evil.

I speak of the evil that people do care, to those we love and accept it as they are. So why do it? Because even though we know that we suffer we go on our way as a caterpillar?

Laziness, selfishness ... boh!

"You know I love you, at least for the role it plays in your life, and I know you love me, because I have a role in your life, try to figure out. Yes, I could have done differently but I did not but now I'm here to ask you to help me fix .. After all can happen to anyone to cause harm, right? "

" We did not want to happen at all. But you knew that I was hurting and you continued. "

Awesome Shrimp Fra Diablo

canestrelli Marisa



few days ago I felt like queen scallops and, as the hot hot seems to be over, I turned on the oven.
After many trials and tastings I found a recipe that gives me the best (for me) result, this is the recipe my mother-in-law Marisa's friend who has the talent of the kitchen. When she is there we are all sure that you eat well, very well!

Ingredients: 400 gr flour 00

250 of butter cream

150 g sugar 1 egg 2 tablespoons dry Marsala wine
/
dry white wine 1 teaspoon baking powder
a pinch of salt Mix all

the ingredients together very quickly and put to rest the pastry obtained Refrigerate for at least 30 minutes. Roll out the pastry, 0.5 cm thick, cut out cookies with the classic daisy-shaped mold and bake for 15 minutes in the oven to 160 degrees.

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Spreek Nederlands? Why would we as translators for the convenience of the day Saturday, August 21, @ COOKIE skatepark here! At the last stage of the Italian tour of Planet Contra Crew. SKATER

-7 -7 -3

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DJ

Not to mention filmer, photographers, organizers for a total of about thirty Dutch ready to turn the clock to the most beautiful park in Italy!

Under the patronage of the City Administration, we will arrange a best trick contest in the afternoon followed by a demo of Planet Contra Crew, the fee is € 5 for ensuring a cash prize to the first 3 classified CHEF SK8BRDS also will be raffling of prizes in the material.

If you want to jump in the morning to warm up and try some line the park gates are open and most likely will already be the organizers.

We wait, we see that Italy as well as chasing a soccer ball (although I believe that now is not able to do that either) and have a prime minister so loved by the people to do a disfiguring shots of the cathedral, can do more!

info and contacts all'nterno soprapostato the flyer (click to enlarge)

Gabriele

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My first day as unemployed Searching

Today was my first day as unemployed.

I tried to deal in a variety of chores, housewives and others, to not think, but the results were disappointing and in the end, did the 15, I decided that I deserve at least a few hours of mourning.

I have vented, so, all the frustration that the closure of the Foundation caused me.

From tomorrow I'll be better.

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Although it is very difficult I'm doing everything possible not to hear. Not
I want to feel the anguish that accompanies the end of a project, anxiety about the future and, above all, do not want to hear that voice that keeps asking me "why?".
's what happened.

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salted scallops with herbs

What a great opportunity to meet with the Fiandino Farms and their butter.

Not only have I tasted a delicious butter but the gift that we received all our testers was great: our name and our account, taken from the tasting sheets compiled by us (very professional ^__^), were printed on wrapping paper butter.

When, last March 26th I received an email to participate in this tasting , I could not wait. And this time there was talk of secret ingredient.




salted butter I tried this in several ways from the classic (salmon, poached eggs, sausage, mushrooms) to those unusual (bread, butter and bananas - bread, butter, strawberries and balsamic vinegar) .. . FANTASTIC!

canestrelli photo accompanied our Sunday brunch.






Ingredients: 100 gr flour 00


50 g unsalted butter
1889 1 / 2 egg

20 g parmesan cheese 1 tablespoon dry white wine cold
salt, herbs de Provence

Mix the flour, Parmesan and a pinch of salt. Add the butter cut into small pieces and knead the dough obtained has the consistency of breadcrumbs. Break the egg into a bowl, stir to mix white and red, take half the dough and add it along with the tablespoon of dry white wine. Let the dough rest for 30 minutes in the refrigerator. Roll out the pastry on a sheet of ½ inch thick, cut and bake at 180 degrees for 10-15 minutes. Once cooked, sprinkle with the herbs and allow to cool before touching them.

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CLABGIBI_2/4/10: Photos of the night !!!!!

Here the photos

Here are the pics on
facebook page

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CLABGIBI_2/4/10

artis Exhibition of French members of the study and associate CAGIBì that includes artists, illustrators, graphic designers, graffiti artists, streetartist, photographers and much more !

installation, painting, music and special guest!
let curiosity from a very unique show!
will be attending the show also four French artists of mesh, self-produced fanzine, pins and many more surprises ... do not miss this show because it will be unique!

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Sagne 'ncannulate with the sauce of cuttlefish



sagne ncannulate The noodles are obtained with whole wheat flour and water, twisted. Are obtained from thin sheet strips which are then rolled up starting from one end. Saturday
the fishmonger I found a nice fresh squid and saw it was a long time since I promised that I would have prepared Roberto sagne ncannulate what better opportunity to make them with the sauce of cuttlefish.

For the dough

- 200 grams of wheat flour (I used one of the Mill Fortunato)
- black water (actually I got the squid ink and I melted into a glass of water)

Mix flour and water until it is un'impasto smooth. Roll out the dough with a rolling pin to form a thin sheet. Cut into approximately 1 cm wide stiscie while holding one end to turn on itself the other party in order to curl the strips.

Sauce sepia

- 300 grams of cleaned squid, cut into strips
- 2 tomatoes, blanched and diced
-
2 tablespoon chopped parsley - 1 tablespoon lemon zest
- 1 / 2
glass of white wine - olive oil, garlic, salt

Pour the oil in a frying pan and brown the garlic, add the squid and make them blend with the wine. Add the tomatoes and season with salt. Cook for 10 minutes.

Cook pasta, drain and add sauce, Sautee. Serve sprinkle with chopped parsley and lemon peel.

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Inauguration cocktail hour with 19
Show of photography, illustration and painting, exhibiting:
Elisa Gatti, Silvia Ghidotti, Arianna Angeloni, Sara Bellia, Miriam Mosetti, Elisa Sasso and Manusch Badaracco - Music DJ set by Lizz.

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card offers members HELIX 2010 2010

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MEMBERSHIP IN A TRAVEL BARLETTA

"What counts is not numbers, but the facts ... It 's the group that makes a unique event! ". Thus began the President of the campers Dauni - Helix - Lucera, Sergio Nardone and his directors, the opening of the meeting held in Barletta 30 and January 31, 2010, for the membership of this new year. After spending a pleasant evening at the Ballet School Silvan Star School, where we celebrated the arrival of seven new crew, and our associates have been able to satisfy his soul Latin dancing until late at the rate of Merenge and Cha Cha Cha, we consecrated our output, highly spiritual atmosphere of the Oasis of Peace, at the Shrine of St. Roger, a few miles from Canne della Battaglia. The Sunday was spent quietly in good company and he saw us capture the event in the shadow of Heraclius, the giant of Barletta. The evening ended in the beautiful setting of the Red Hall of the Castle Svevo - Aragonese, where took the extraordinary general meeting of all members. A warm applause to our friends that Barletta did their utmost for the success of the event successfully.
TC

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- SUCCESS - MEMBERSHIP OF HELIX 2010

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February 2010 January Events: Friday, 29 hours * 19

NIGHT DUMB
evening of art and skate culture. The protagonist is Canedicoda aka John Donadini: versatile artist and designer who DUMB , a crew of skaters known nationally and internationally, designed t-shirts and boards.
During the evening exhibition of works on wood, drawings, serigrafie e poster.
Aperitivo con buffet e spazio musicale a sorpresa,
Siate pronti e siate curiosi!

------------------------------
DUMB NIGHT
A CLAB night about art and skate culture. The protagonist is CANEDICODA aka Giovanni Donadini: designer and poliedric artist for DUMB , a crew of skaters known on a level national and international, design t-shirts and skateboards.
During the event exposition of skateboards, works/sketches, silkscreens and posters.
Aperitivo and musical moment.
Be ready, be curious!!!

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News_CLAB_Gennaio '10

Heyyyyyyy ... The exhibition marks river is now closed, we thank the artists who participated and a big thanks to the army CLAB who moved and spoke the opening day. We look forward to next January 29 or the same place and same time of 19 hours with drink ... plus other surprises to be publishing the second leaflet :)!!!!!!! Here are some photos of last night: