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TOMATO SAUCE WITH DRIED APPLE PIE


Ingredients: 160 grams of dried tomatoes


80 grams of almonds 1 clove garlic, dried oregano

chilli salt


extra virgin olive oil and pasta ......

Bring all'ebolizione a pot of salted water. Chop the almonds coarsely with a knife. When the water boils pour the dried tomatoes and cook for three minutes, drain with a slotted spoon and place them on a cutting board, then take a glass of water from the pot and set aside at this point throw the dough and let it cook . Prepare the sauce: Cut the tomatoes into thin strips or chunks. Put in a saltapasta extra virgin olive oil, garlic clove, chopped tomatoes and boiling water and cook for about five minutes. Add the almonds, a generous sprinkling of oregano and a bit 'of crushed red pepper, stir and keep warm. When the pasta is cooked, add sauce (after removing the garlic), cook over high heat to distribute the dressing well, Serve, still a little turn on the oil and serve.

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My kitchen is closed for holidays


Some people might wonder why not more from my kitchen dishes out juicy ... My time was taken from our frugoletto everything that comes in a few months in our home ... You are in Motherhood! I can not wait to get back to work and show you how many good things came to my mind, but will take time .. In recent months I have followed the best cooking shows and my favorite chefs and is broadcast on Flames la7D every night at about 18.03. I've marked everything I did mouth-watering already thinking to variants of us ... In the meantime I continue to study the theory waiting to be put into practice!

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My friend Daniel gave me a wonderful jam, made with apples and pears and flavored with a vanilla bean, creamy and perfectly sweetened to perfection just delicious. It was so tasty that I finished the cakes are sitting and I ate a spoonful of jam left in the jar. Unfortunately, Daniel has the habit in the kitchen to prepare everything "at Austin", "eye" as they say, then the dose of this delight does not exist.
I hope that this autumn the preparation of new well will reveal the recipe, try frattenpo in rounds with the cooked apple pulp or with another jam.

Ingredients
full pastry: 160 gr flour 00

intergral
140 grams of flour 140 g butter 120 g sugar


cinnamon vanilla 1 egg

sbricciolati
biscuits and apple jam Daniela ........." "

Sift together the flours, add a some 'aroma of vanilla, half a teaspoon of ground cinnamon and mix all ingredients. Roll out the dough to a height of half a cm and cut into discs with a diameter suitable for the lining of the small tart molds (the perfect pan of muffins). Pierce the bottom with a fork, put a teaspoon of sbricciolati biscuits and jam on a spoon. Cut discs with a diameter less than the previous close cakes, and bake in preheated oven at 190 degrees for 15 minutes. Remove from oven and wrap them cool.

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lobster au gratin


Boil two lobsters in boiling water, salted and flavored with a bay leaf and half glass white wine for 10 minutes. Drain (taking a bit 'of water in the cooking) and let them cool. Meanwhile in a bowl to collect: 1 tablespoon chopped parsley, 2 tablespoons breadcrumbs , some chopped chives, 1 teaspoon dried oregano and mix everything together. Halve the lobsters lengthwise, remove the stomach and straighten them in a pan, pouring half a glass container on the bottom of the water kept aside. Season the pulp with a small pinch of salt then cover with the prepared mixture. Season with a "round" of olive oil and a pinch of crushed red pepper . Cook at 190 degrees for 10-15 minutes, bake, Serve, drizzle with the sauce and serve.

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GREETINGS ..........

an unforgettable Valentine's Day to all

In the photos a nice and grateful tribute to
UGO SANCHEZ JR.
company SIRTETA

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Bulls Eye

I never understood why this cookie is so named, I do not think that the ox has the bright eyes fascinating, indeed usually are dark and sad, to compare them to a cookie ....... I do not think the right choice. I personally would have preferred a lynx's eye, the cat and, in short, an animal that has eyes awake, bright and active. Mah!
Anyway here are my cookies: Eyes .... ox


Ingredients:

350 grams of flour 250 grams soft butter 130 g sugar

1 egg yolk, salt, vanilla

jam

Mix all ingredients (except the jam) and put the dough in the refrigerator to harden. When it is ready to roll out with Matarelli thickness of 2 / 2, 5 mm, cut into disks and place the center of them, half a teaspoon of jam, other crop circles of dough with a central hole and put them on those with the jam. Trim the edges with a cutter slightly smaller, and bake. Must be cooked at 180 degrees for about 10 minutes.

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POLENTA BISCUITS AND GRANDMOTHER OF SCHI

This is a fabulous appetizer, simple and highly appreciated by true connoisseurs. The slaves are typical of the Venetian lagoon shrimp, are served with soft polenta and can be done and crispy fried or stewed. For me they are delicious with a light sauce that is used to "anoint" and give a little 'more flavor to the polenta.

Schio WET

Ingredients: 400 g
schie

2 shallots 1 celery leaf 1
spice garlic

chopped tomatoes olive oil salt and pepper

fish stock
(bread crumbs)

Finely chop the celery and shallots and simmer in a little olive oil with the garlic. Join the males and brown for a few minutes, then remove the garlic, add two tablespoons of tomato paste and half cup of fish broth. Bake for 10 minutes, add salt and if the sauce and thicken it with a too generous tablespoon of bread crumbs. Pour two tablespoons of beautiful soft polenta in the dish, make a hole in the middle and pour in the ranks, sprinkle with pepper and serve.

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Amaretti ROSARIA

A tribute to a beloved granny who do not know, but it has taught my daughter the delicious macaroons ........ Thanks Mrs. Rosa, Laura was able to prepare them once and they came delicious.

Ingredients: 500 gr
almond skinned

50 grams of bitter almonds 400 g sugar 1 teaspoon cinnamon

lemon zest 4 egg whites
about
salt

finely grind all almonds and mix in a bowl with the sugar, cinnamon, and grated rind of half a lemon. Mount the egg white to cream with a pinch of salt (not to incorporate as much air), then slowly mix the flour and almonds. You need to obtain a dough of medium consistency, there must be liquid but not too dry. Form into balls with your hands, roll in sugar then lay them on a baking tray and decorate with almond half on the surface. Bake at 180 degrees for about 10-12 minutes.
not have to brown too much, bake and cool them.

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RISOTTO WITH MUSHROOMS AND SAUSAGE




x4 Ingredients: 300 grams of mushrooms clean

3 or 4 pieces of dried porcini 200 grams of fresh sausage

1 clove garlic
1 shallot
280 grams of rice

lager
vegetable broth salt and pepper

Half an hour before making the risotto, place the dried mushrooms (you only need 3 / 4 pieces) in a bowl with cool water. Heat up a frying pan and when it is pretty hot lay the sliced \u200b\u200bsausage and brown on both sides then sprinkle with half a glass of beer and cook. Remove from pan and place it on hold on a plate. Heat over a flame with a little olive oil risottiera shallots and finely chopped clove of garlic, add two tablespoons of broth and cook for few minutes, the time required for the oil and shallot flavor becomes transparent. Remove add the mushrooms and garlic chopped and cleaned well. Cook for a few minutes then add rice and toast it. Continue cooking, adding first the soaked mushrooms and their water use when it absorbed the broth. Five minutes before the end add the sausage, and salt and pepper. Stir with a tour of oil and serve.

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Bentornati!!! con pasta acciughe e pane grattuggiato



First of all, many good wishes for the New Year!
With this first post of 2011 I will give you a super fast recipe for a pasta. These are pierced
fusilli with anchovies and breadcrumbs.
Tasty and ready in 10 minutes.

Serves 2:
150 grams of pasta (I used fusilli with holes)
6 anchovy fillets in oil
2 / 3 tablespoons dry bread crumbs (I make it with stale bread, oven roasted and grated) 2 cloves of garlic

extra virgin olive oil

Bring salted water to a boil and cook pasta.
In a frying pan, sauté two cloves of garlic with of 'extra virgin olive oil. Add the anchovy fillets and a few tablespoons of pasta cooking water. Continue cooking for a few minutes (it should dissolve the anchovies). Add a few tablespoons of dry bread crumbs and season the pasta.
Before serving you can add a drizzle of extra virgin olive oil is still raw and a little bread crumbs.



Bon appetit!

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TO ALL ....

MANY WISHES FOR A FABULOUS