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DOCTOR !!!!!!!!!!

Day holiday today, my "little" has officially become a doctor. It 's the first goal of his studies, but deserves to be celebrated for their commitment and perseverance that has shown in these first three years.

BRAVA DOCTOR!

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Plumcake alle banane e noci pecan



Just last weekend it rained all day and then not want to go out to breakfast at the bar (now Rite on Saturday or Sunday). So
breakfast at home, but what we eat?
milk in the house never fails, and then the cap is ok and sound good with lots of foam and a lot of (the Magic Milk of Tupperware's a whiz, get a little 'muscles of the arms but it is really a cream). We had croissants and
But then we opted for a plum: bananas and nuts.
E 'is soft and delicious, banana gives him the perfect consistency.

Ingredients:
125g butter (room temperature)
170 g brown sugar 2 eggs

teaspoon vanilla extract 400 gr
of ripe bananas (I made 3)

100 grams of walnuts 250 grams of white flour with added baking powder (I used the pizza)

Beat with the whisk the butter and sugar until light and creamy (I put everything in the Kitchen Aid, or use an electric mixer). Add eggs and vanilla until frothy. Embed hours precedentememte bananas mashed with a fork, the nuts and flour.
When all the mixture is well blended transfer to a baking sheet lined with parchment paper plum.
Bake at 180 degrees for about 40/45 minutes (check even though that is well cooked inside with the help of a toothpick. Inserted into the center of the plum cake comes out dry and if the cooking is perfect ...).
Allow to cool before you taste it!



Bon appetit!

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Mezze maniche con olive, capperi e acciughe



Today I propose a pasta sauce that reminds me a bit 'to the summer holidays with a taste of Sicily ...

Ingredients for 2 people: 160 gr
sleeved

onion 2 cloves garlic 1 hot pepper

300 ml of tomato sauce 3 tablespoons

only 10 large capers 4 anchovies olives



extra virgin olive oil Cook the pasta in salted water.
Meanwhile prepare the sauce on pasta.
Brown the onion with two cloves of garlic and chilli in a little extra virgin olive oil. Add the chopped olives, anchovies and capers washed with water (to remove salt) and cook for few minutes.
Add the tomato sauce and continue cooking.
If necessary add salt (I have not seen it put the capers, the anchovies are salty enough).
Use the sauce on pasta.



Bon appetit!

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CHOCOLATES PRALINE



Ingredients: 270 grams of dark chocolate

90 grams of sugar 60 grams of pine nuts

40 g of grain Hazelnut
80 g butter 1
espresso

2 egg yolks 1 egg white 100 g of hazelnut praline


Break the chocolate in a saucepan and melt in a double boiler or microwave. Add sugar, butter, hazelnuts and pine nuts made the first toast on the stove in a nonstick pan. Mix and combine the coffee, then the egg yolks, one at a time and mix everything well. Allow the mixture to cool to put in a piece of cartaforno and shaped cylinder with a diameter of about 3 cm. Install and use the egg white to brush the form of chocolate, finely chop the hazelnuts and praline on these roll up the sausage. Put in refrigerator for alcume hours. Then serve sliced.

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Sformatino di broccoli e ricotta



Today I propose the broccoli and ricotta pie.
I read this recipe last week and being very inviting especially the grocery store yesterday I went to buy the broccoli.
But when I called looking for the recipe between the various cookbooks and various newspapers (indeed it is true ... I have so many!) Are no longer able to find it.
What should we do with ricotta and broccoli? We invent the recipe!
But the result is like and here's how I did it ...

Ingredients: 200 gr ricotta

1 / 2 broccoli
two tablespoons of grated parmesan
a tablespoon of grated Emmentaler

2 eggs salt pepper

a walnut walnut butter

Bake for about 15 minutes in salted water the broccoli.
When cooked drain and put in a bowl or container. With a fork, cut the broccoli into small pieces. Add the ricotta, Parmesan cheese, Emmentaler, eggs, salt and pepper and mix well.
Grease two "cups baked" (as my mom calls them). Fill with the mixture and cover the surface with a little grated parmesan.
Bake at 180 degrees for about 20-25 minutes.
Serve hot.



Bon appetit!

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Ingredients: 500 gr potatoes

100 grams of prosciutto ham
50 grams of 30 grams of grain
gattugiato
half cup of peas 1 egg

Montasio pimp
salt and pepper

Blanch the peas for a few minutes in boiling water. Cut into cubes Montasio. Boil the potatoes in salted water, drain, peel and crush with a potato masher them in a bowl. Add: Montasio, two tablespoons of Parmesan cheese, peas, finely chopped cooked ham, egg, slightly beaten, salt and a little 'pepper and mix well. Coat a loaf pan with slices of ham, making them slightly and crossing back on the edges for a further 2 cm. Pour the mixture in the center of potatoes, level and close to the end of the ham. Bake for 30 'at about 190 °. Allow to cool and turn out.

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Sfoglia di mele e uvetta



After a few days after the first course to dessert is good to go.
I am not a lover of sweets and no doubt prefer the "salty", but this cake we magiarla two in one day.
When you turn off the oven, the kitchen is filled with a "smell" that is just mouth watering and you can not resist!

Ingredients:
2 rolls of pastry

3 apples 4 tablespoons raisins 3 tablespoons sugar

2 knobs of butter

Cut apples into small pieces and cook for about ten minutes with a knob of butter and a tablespoon of sugar in a nonstick pan. When soft
extinguish the fire. Spread
roll pastry into a baking pan (it's helpful to use the one with the side zipper).
precendetemente Cover with cooked apples, raisins, sultanas previously put to soak in warm water, two tablespoons of sugar and butter.



Cover with another roll of puff pastry, making sure to close the edges well.
pierce the surface of the pastry with a fork.



Bake for 25 minutes at 180 degrees. Check when the surface of the cake takes color.



Serve warm
Bon appetit!

Ps: You can also use the pears over apples and enjoyed the pine nuts or chopped almonds.
Serve with the ice cream / mozzarella.

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Riso misto integrale con verdure



Last Carlo have attended a cooking course from the chef Barbara Girargi (De Gustibus - Mariano C.). Because of my business trips I was able to attend (unfortunately) only a couple of lessons, but they were interesting.
The brochure with the recipes then this is really nice and rice (with some modifications used on the vegetables) comes from there.

Ingredients for 3 people
250 grams of Thai red rice, basmati and Venus (you can also use other types of rice)

cabbage leaves 4 or 5 1 / 2 onion 2 cloves garlic


half extra virgin olive oil 1 zucchini leek

10 beans

Boil the rice, making sure the different cooking requirements. I cooked the rice with red Thai black rice in the same pot for 40 minutes, while basmati in a different pot for ten minutes.
Meanwhile prepare the vegetables. Cut the onion into thin slices, leeks into thin rounds, the cabbage into strips, chopped green beans and zucchini into thin strips (Taking care to remove the pulp that must always be cut into strips).
Sauté garlic, onion and leek in a little extra virgin olive oil in a wok. Add the cabbage and green beans
previously blanched in salted water for several minutes and finally the zucchini.



Blow up the whole. Season with salt and pepper if need Startup and add a little water to continue cooking.
Drain the cooked rice and add to wok.



Fry the rice with the vegetables for a few minutes.
E 'can add almonds before serving.



Bon appetit!

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Vellutata di zucchine e gamberi



We look velvety theme and this time I propose the zucchini with the addition of shrimp.


Ingredients For the soup:
1 / 2 onion 1 potato
6 zucchini

0.75 liters of vegetable broth


extra virgin olive oil For the shrimp:
1 clove garlic shrimp

30 extra virgin olive oil pepper


Brown the onion in a little extra virgin olive oil. Add the courgettes and potatoes cut into small pieces and cook for 5 minutes. Add broth and cook for about 20 minutes. Blend all the ingredients with an immersion blender. In
Meanwhile, prepare the shrimp. Place in a pan a little garlic and extra virgin olive oil, when hot add the prawns and cook for several minutes. Season with salt and pepper.
Serve the soup hot, add zucchini shrimp and freshly ground black pepper and a little extra virgin olive oil.



Bon appetit!

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Vellutata di piselli with eggs "poached"



At this time it starts to get cold, it rains and the days are increasingly gloomy is required / obliged to do everything that falls into the category broth / liquid, soup and the like.
this time so I tried to make a cream of peas with a poached egg.

Ingredients for the soup:

onion 2 cans of peas (or 500 grams of frozen peas)
0.75 liters of extra virgin olive oil broth



pepper Ingredients for the poached egg:
0.5 the water
4 tablespoons of white wine vinegar 2 eggs


Brown the onion in a little extra virgin olive oil.
Add peas and continue cooking for a few minutes.
Add the vegetable broth (or water and nuts) and bake for about 20-30 minutes.
Puree with hand blender and serve with poached eggs (boil water and vinegar, toss the shelled egg and try to cover the egg yolk with the aid of with two tablespoons).
Serve with a good grinding of pepper and a drizzle of extra virgin oil.
Bon appetit!

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capers and cream



I received a gift of capers (buonissimi! thanks Francis) and then I immediately thought of a few dishes to use them ...
Not having much time but I thought of a pasta sauce really fast and simple.


Ingredients: onion


extra virgin olive oil 4 tablespoons salted capers oregano

cream

Brown the onion in a little extra virgin olive oil. Add a few sprigs oregano (I used two) and capers washed with water (to remove salt) and cook for few minutes.
Chop coarsely and then add all the cream (how much they need is to get a cream not too dense). Continue cooking for another few minutes, and use the sauce on pasta.
Bon appetit!

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POTATOES Baked TIRAMISU 'escalope with chestnut


to celebrate a special tiramisu 101 of granny. With many, many good wishes


BISCUIT FOR
TIRAMISU Ingredients:
3 eggs, salt

90 g sugar 90 g flour 20 g starch
00

with whips, fit well the eggs with a pinch of salt and sugar. Sift together the flour starch then add to egg mixture, using a spatula, taking care not to remove the mass. Line a sheet pan with baking paper and spread the mixture evenly. Bake at 190 degrees for 10 minutes. Remove from the oven, let cool and remove the cartaforno then cut in rectangular pieces.

CREAM WITH CHESTNUT
Ingredients: 2 egg


2 tablespoons sugar 250 g mascarpone 300 g
purée

2 sheets of gelatine 400 grams of cream liqueur amaretto

Put in cold water isinglass, dissolve when it is soft on the fire using a little liquor. Beat the egg yolks with sugar, then more fitting with the whisk add the mascarpone, cream and brown. With a spatula, add the melted glue. Whip cream and fold gently with cream before. Taste and adjust sugar (if you like it sweeter).

TO COMPLETE

chestnuts boiled coffee, not very strong
liqueur (to taste)
cocoa

Spread on a tray or in a pan, half of the biscuit prepared with wet coffee added with a little liquor and spread on half of the cream chestnuts. Sprinkle with the chestnuts, boil, squeezing a little bit to make them sink. Cover with the remaining dough and cookie
moisten. Cover with the remaining cream, level the surface and refrigerate for several hours. just before serving sprinkle with cocoa and garnish with the remaining chestnuts. Serve and ...... enjoy.
Note: I used the gelatin because I used a tray floor and I need to transport the cake. However, the cream is thick, even without the jelly.

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POMEGRANATE


Ingredients:
500 g 3 slices of veal
pomegranates
1 small onion 1 teaspoon capers


white wine olive oil salt

(broth)
10 g starch / flour

malagrane the shelling and collect the seeds in a small bowl. Pour the olive oil in a frying pan and fry the onion previously chopped with capers. Add the seeds of two pomegranates and blend it all with a half glass of white wine. Add the veal slices and cook for ten minutes, salandole after cooking. Remove from heat, remove the slices of meat storing them in a platter to keep warm. Strain the remaining sauce, put it back in the same pan, add half a tablespoon of flour (or starch) and a few tablespoons of broth if the sauce is too low, replace the heat, thicken the sauce, pour over the meat slices and sprinkle with pomegranate seeds remained. Serve.

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We are back and now we tell you why!


will start writing: LANZAROTE 2010.
We took a week off from the tremendous work routine (8 days out of 365 we deserve them). The choice, as always, was tough. We started to think about the goal 15 days before leaving for London and we were almost convinced, but the day after the news pulls out the news of likely terrorist attacks in European capitals ... NOOOOOOOOOOOOOOOOOOO, once we were determined terrorist is defying the world with us .. Fallen back into the tunnel of indecision, we go back and try to think of places on the Internet within the reach of notre needs and pockets .. We found the solution: Gran Canaria! But there was convincing, and other questions and a thousand other questions to Elena, the holy woman who works in travel agency ... At the end we really decide and opt for another of the Canary Islands: Lanzarote .. Island more 'savage and less invasive than tourists ... Fianalmente is fully booked .. Preapartivi begin .. Finally comes the start. Hours of 5:00 25 10 10. Partiemo at a time dell'aereporto Bergamo, 4 hours after we arrived .. We file all conceivable and we are finally on the plane .. 4 hour flight and we would be warm! The four hours have passed and just arrived on the island we got rid of sweaters and jackets! were 26 ° .. Throughout the holiday we were in slippers and costumes, while here it was raining and cold! If you have never experienced this feeling and I recommend you do so immediately!
We visited the island and start we sampled the dishes of the place. the dish in the picture at the bottom right is typical of the Canaries and is called gofio. And a kind of porridge made with flour or wheat or corn, served with fresh onion and cut into wedges chopped parsley and olive oil (the oil on the island is really to pain, that seems transparent is Talma vinegar anointed)
This flour is also used in other ways, such as dissolved in hot milk or vegetable broth .. In my opinion the gofio was really good and fresh onion suits us right!
I could tell you many things of this beautiful holiday, but I will not keep too much with our eyes to the monitor .. We strongly recommend a visit to this beautiful island in October and is very well ... Tonight
start with new recipes winter .. I will keep you updated!

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Rice Pasta with pumpkin sauce with gorgonzola



Just to stay on the subject of today I propose a pumpkin risotto with pumpkin but with gorgonzola sauce.
The gorgonzola sauce brings balance to the dish and goes well with sweet pumpkin.

Ingredients for 4 people:

for rice: 400 gr of rice
carnaroli

400 grams of pumpkin soup (with meat or vegetable)
two / three
knobs of butter 100 grams of Parmesan cheese
a shallot or onion oil


salt pepper sage
(for garnish)

for the sauce: 250 gr
gorgonzola dolce
100 grams of milk
egg yolk

Sauté the shallot in a saucepan (or onion) with a bit of butter. Add the rice and toast for a few minutes. Add the pumpkin and clean washed and cut into small pieces (not otherwise cooked).
Add the hot broth and cook for at least 15/20 minutes (until the rice is ready. Add broth as needed and stir constantly).
Meanwhile prepare the sauce of gorgonzola. Boil the milk, add the Gorgonzola into small cubes. When the cheese has completely melted off the heat and add the egg yolk. Continue to beat with a whisk until the sauce is very smooth and without lumps.
When the risotto is ready to add a grinding of pepper and stir in the butter and Parmesan.
Serve hot on a bed of gorgonzola sauce. Garnish with a few leaves of sage.
Bon appetit!