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Zuppa di cicerchie e pesce e gamberi speciali: 2 ricette per salutare il 2008

Finalmente il 2008 se ne va...il mio bilancio è negativo, a year and a difficult 2009 that as of early shows "teribbile" (as they say in Rome :-)), I do not know yet what will take care of this blog, I have little time, fortunately there are a myriad of cooking best blogs :-D. To greet you and wish you a 2009 Felissimo leave you two recipes that lend themselves well to the dinner of the 31 (just me and hubby tonight insoles with lentils and sausage and a DVD ...).

First recipe: Prawns cooked with pumpkin and red onion.

Ingredients for 4 people:

8 shrimp

300 gr circa di zucca pulita

1 cipolla rossa

vino bianco

sale

peperoncino (facoltativo, a me il piccante non va)

Lessare la zucca a parte e lasciarla raffreddare, in una padella appassire la cipolla rossa con vino bianco e sale, aggiungere la zucca a tocchetti e i gamberi, cuocere sfumando con vino per 6-7 minuti a fuoco vivace, si può completare con un pizzico di peperoncino in polvere

recipes: soup flavored with sea grass peas

Ingredients:

500 grams of fenugreek

3 carrots, a large onion

tomato sauce

mixed seafood (clams, shrimp, octopus, mussels, etc. ..)

oil and chilli

Boil fenugreek separately with onions and carrots in a pan to cook the fish mixed with a little 'oil, tomato sauce (I used a can of tomatoes) salt and a pinch of pepper, when the soup is cooked add the fish sauce (I bought about 3 hg of mixed frozen sea, if you can get some fresh air is certainly tasty +), mix well and put a little 'over the fire, I was amazed at the goodness of the encounter between fish and legume .

good appetite and good 2009 to all!

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Cartoline dalla Toscana

We were two days in Tuscany, a half day in Florence for a visit then we abbiamo approfittato per andare nel Casentino a trovare due amici straordinari che portiamo sempre nel cuore: Simone e Caterina de La Tana degli Orsi a Pratovecchio...se non ci siete mai stati vi siete persi molto...
Il giovedì mattina avendo la visita a Firenze abbiamo scelto di conoscere di persona Andrea Gori della Trattoria Da Burde dove siamo stati molto bene, ci siamo deliziati con una magnifica bistecca da 1.2 kg

Dopo il buonissimo pasto, la chiacchierata e una bevuta a base di Chianti e Brunello ci siamo trasferiti a Pratovecchio, la sera breve saluto e il giorno dopo a cena:

- boiled with sauces

- Tortelloni of broccoli with melted cheese and slices of ham

- Tortelloni ricotta and chestnut sauce Deer

- Sliced \u200b\u200bbeef (do not remember ... with potatoes and peppers ... but it was divine!)

- Sliced \u200b\u200bvenison chianti

- Very good hot apple pie with vanilla ice cream

- puff pastry with strawberries and chocolate hazelnut gelato

La Tana degli Orsi

Via Roma, 1

Pratovecchio 52015 (AR) Tel: 0575 583 377

Closed: Tuesday and Wednesday

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Polpettone senza uova

Ho le mie fisse, una tra tutte non aggiungere proteine alle proteine, quindi uova e carne (eccezione fatta per la coratella con le uova :-)) per me non vanno d'accordo. Una sera avevo tanta voglia di polpettone, non volendo legarlo con l'uovo l'ho cotto dentro ad una caramella fatta di carta forno bagnata con latte e ben strizzata, l'esperimento è riuscito e il polpettone è rimasto integro!

Ingredienti:

500 gr di macinato di manzo

2 carote

1/2 zucchina

salt and herbs

potatoes to taste

I cooked carrots and zucchini and cut into small cubes, I worked the meat and spread on paper oven previously soaked and squeezed milk, I added salt and thyme, rosemary, a little 'white pepper, I put in half the diced vegetables (regulator based on the amount of meat), I rolled up and closed well in the paper washed and placed the "candy" on a baking sheet lined with parchment paper where I put the potatoes cut into slices on the oven to 170 degrees for 20 minutes, then I dropped and rolled meatloaf, which issued the liquid and flavored potatoes, I finished cooking at 180 ° for 15 min.

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La mia torta di mele

The recipe for my apple pie has long been appreciated, I would like to take this opportunity to participate in this initiative My apple pie . The recipe is

Here and a lighter version Qui .

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Torta ai mirtilli neri e ricotta con frolla allo Fusilli

Questo dolce è ottimo per la colazione o come dolce leggero alla fine di una cena o pranzo sostanzioso. Il procedimento è molto simile a quello della pasta frolla normale, ma invece del burro si usa lo yogurt, io ho usato quello al limone 0,1%, ma si può usare anche yogurt naturale o cremoso, importante è che sia abbastanza neutro (da evitare quindi fragola, frutti di bosco ecc..).

Ingredienti:

260 gr di farina 00

125 gr yogurt

100 gr sugar

1 egg (preferably only the yolk)

1 teaspoon baking powder (optional if you a simple tart, but this cake is needed for the softness)

Filling:

100 g cheese

about 100 grams of cranberry blacks

a bit 'of crushed corn flakes (optional).

I poured the flour dough (I used about 150 00 and 100 full, in this case goes a bit 'less than full meal because it absorbs more moisture), I added the yogurt and mix vel. 1, I continued egg with sugar and yeast at high speed, just crumbs from the mixture has become more solid, I wrapped in plastic wrap and allowed to rest in refrigerator for 30 minutes or so. Removed from the fridge I have stretched two discs, one a bit 'bigger for the base and a somewhat' smaller for coverage, based on compost and have spread over the ricotta, before closing I added sun disc above a little 'corn flakes crumbs in the oven at 160 degrees for 20 min at 180 ° oven 10 min static and ventilated.

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yogurt with whole green peppers, onions and cheese baked eggplant parmigiana

This year the peppers from our garden are delicious, sweet and tasty, but the last were green, I thought they were not mature enough and instead nonstante not yet turned red rose is still good. My husband has as many problems to digest and after various cooking methods, the solution has been underestimated the microwave! Wash, remove the pith and cut into strips and cook at full power with a bit 'of water, without removing the skin.

As they advanced from the previous evening I decided to make us pasta.

Serves 2:

peppers 2 large

1 white onion

oil and salt

160-170 gr fusilli full

few flakes of baked ricotta (you can replace with the salt, but I thought I would too dampened the sweetness of the pepper).

Cuocere i peperoni al microonde, in una padella scaldare un po' di olio, aggiungere le cipolle e appena appassite versare anche i peperoni, salare e lasciar andare un po'. Cuocere la pasta, scolarla e saltarla nella padella insieme ai peperoni e la cipolla, impiattare e spolverare con qualche scaglia di ricotta al forno.

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ricotta croissants

Visto che le temperature sono un po' risalite prima che arrivi l'ora dei piatti invernali posto la ricetta della mia parmigiana. A dire il vero ne faccio sempre 2 teglie così una la posso congelare e mangiare in inverno. Questa è una versione light adatta a tutti, certo la ricetta originale con le melanzane fritte e la bella mozzarella filante è deliziosa, ma anche questa si difende bene e non sarà una sofferenza per chi sta a dieta.

Ingredienti:

2 o 3 melanzane grandi

1 cipolla

1 barattolo di passata a pezzettoni (uso la Mutti)

3-4 pomodori freschi rossi

200 gr di ricotta

2 tablespoons Parmesan

salt

Cut the eggplant into thin slices to be left on a plate with a bit 'of salt water to lose. Meanwhile prepare the sauce (with fresh tomatoes in summer is ideal), in a saucepan cook the onion with salt and pour over, just ready to add the ricotta and mix. Take a nice grill and grill the eggplant slices, alternating a layer of eggplant with a little 'sauce and fresh tomatoes into pieces and a sprinkle of Parmesan cheese and continue until all ingredients before baking to add the last layer a bit' breadcrumbs, to 200 degrees for 40 minutes.

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The mother of Rita

This recipe contains so many memories, was the cake that my mom always made for special occasions, birthdays, carnivals or just for dinner when it happened people are really easy to do, and have always been successful. And 'a must that the post dedicated to my mother, whom I'm always a little' confrontation, but from whom I inherited the spirit of organization essential to a woman with full-time job and family, despite being just at home often managed to find us a nice donut for breakfast ... or croissants!

I take this opportunity to participate in the initiative with this recipe of Cavoletto

Ingredients (as I handed them my mother, but I have a bit 'modified the recipe):

1 egg

about 1 kg of flour

1 / 2 full glass of milk

3 tablespoons sugar

150 grams of butter

50 g of yeast

cream with chocolate or jam

These doses are good for 2 trays, I I have halved and the result is the same

Procedure:

Making the fountain of flour, add egg, butter, sugar, a pinch of salt and gradually the milk, yeast dissolved, also governs according to a mix that should be a kind of pastry harder. Let stand about half an hour, then divide the ball into smaller pieces to spread in a circle, cut the circle (about 15-20 cm in diameter, depending on how big you want the croissants) in 4, forming triangles, put a teaspoon of cocoa cream or jam in the middle of the triangle and roll horn-shaped, proceed until all the dough. Fix on a plate lined with parchment paper and bake for about 15 minutes at 200 degrees. Sprinkle with powdered sugar and be careful .. I'm terrible one leads to another!

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Al Duomo in Ragusa Ibla

been more than 20 days after our visit to Ragusa Ibla (only the fabulous location is worth a visit) but I can still feel the flavor and I is not never seen distance of days I could still feel the emotion that I have raised a few dishes. Just arrived they made us choose the table and came in person to Ciccio take orders, I also had a special recommendation by Daniela but the formal service we really enjoyed and to chat with the chef who is with the young boy in the room and prepared made the evening even more enjoyable. We both chose the tasting menu, great as to create specially by the chef, I just asked to try a few dishes that I had been curious about the paper. Even in the choice of wine we took advice from Ciccio and although we knew that fish would be the protagonist, we focused on a red Rovitello Benanti Etna Rosso 1999.

begin with a welcome which was a fresh tomato sorbet.




The delicious bread basket and really varied







Purtroppo a distanza di tempo non sarò precisissima.



- Ricci di mare con ricotta, gambero bianco e latte di mandorla, cernia anguria e martini dry.

















- Tartare di dentice con senape, gambero rosso con salsa di coralli e ricciola e foie gras con sorbetto di pina colada.

-Spaghetti con ricci di mare, ostriche e salsa di asparagi

- Cicala di mare con miele di rosa canina

- spaghetti with tuna roe flavored with lemon

- Crispy red mullet with pizza sauce and buffalo mozzarella zucchini Palermo

- bassoon potatoes and meatballs with cuttlefish Ragusa pork with sweet almond sauce

- Lasagna fifth quarter of boiled beef with honey sauce

- Variation of lamb skewer with guts, stuffing shoulder with Arab and chops crusted with bread crumbs, pine nuts and almonds accompanied by a bowl Copper beans stewed

- predessert: sorbet fishing in basil sauce

- cannoli with ricotta ice cream and almond sauce prickly pear. (I had requested when ordering)

- cold coffee and chocolate South African cocoa with whipped cream and ice cream with cardamom. (Chosen by Ciccio to Luke)

Petit fours





Account tolale two tasting menu € 240, 41 wine and the rest water total 287 euro.

I can only say that the few times I happened to be find a great tasting, even if such a variety of different fish and cooked divinely, the raw material exception, the raw impressed me and if ever there were stupid controversy about Ciccio Sultan and his restaurant this evening I can disprove all of them, When choosing the tasting (which is explicitly written by hand) I asked if it was possible to enter a couple of dishes that had intrigued me and there was no problem, the two menus are identical except for both sweet and there we really enjoyed a wonderful dinner that will remain in my memory forever. Thanks to Ciccio to us delighted with the food, fascinated with his talent and delighted the evening with a sympathy and excellent service supported by a young team and prepared.


Via Duomo Restaurant Captain Bocchieri,
31 - 97100 Ragusa - Ragusa Ibla
Location Tel: + +39 0932 651265

http://www.ristoranteduomo.it/

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'm back!

Sicily I really liked it, you have so much to see and tell, but unfortunately I have just returned to undeclared work and I did not even 5 minutes ... but I leave you a nice picture Nature Reserve Vendicari where I got a nice bath and then I have absolutely cambiare colore al blog...Ciccio Sultano...o meglio il grande Ciccio Sultano...con parole gentili mi ha praticamente fatto capire che il rosa, bhè NUN SE PO VEDE'! :-)

Dovrei fare un sondaggio oppure mi fido del grande chef ?

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clafoutis with prunes

Tanti auguri a me...tanti auguri a me...e si sono 29 e voi vi chiederete che sto facendo a casa alle 21.40 al pc invece che fuori a festeggiare...semplice da oggi sono in ferie e dopodomani parto per la Sicilia e quindi festeggerò lì, però prima di partire ecco una ricettina fresca e leggera.

Ingredients

500 g of pitted fruit (perfect apricots, prunes, fruit but with a little water)

120 grams of flour

4 tablespoons sugar

350 ml of skimmed milk

1 / 2 tablespoon baking

Wash and pit the fruit, take a pan (preferably zip) with parchment paper and coat well, including the edges (avoid the leakage of liquid), place the fruit on the bottom right carpeting the entire surface, of course, in the case of the plums cut in half and place them with the part where there was the core below. Beat eggs with sugar, add the flour and baking powder slowly while stirring, add the milk, pour the mixture into the pan. Bake at 160 degrees for about 25 minutes, let it cool in the oven just a little 'open. You can garnish with syrup to taste, I cooked a little left of plums with a bit 'of water and sugar and poured over it.

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light stew with peppers

all'orticello Also through this year's hubby abbiamo peperoni strepitosi, dopo averli fatti al forno, ripieni, pasta ho pensato di accompagnarli ad un bel piatto di carne. Siccome vado sempre di corsa (lavoro a 50 km da casa) se vuoi preparare un bel piatto per cena devi ridurre i tempi e quale miglior aiuto della pentola a pressione?

Ingredienti (2 porzioni abbondanti)

450 gr di polpa di manzo

2-3 peperoni grandi

1 cipolla

sale, olio, aromi e vino White

Take the flesh and cut into pieces, wash the peppers, cut into strips by removing the filament white (I have them a bit 'softened in the microwave, depending on the thickness and tenderness the vegetable), soften the onion with white wine in a pressure cooker, add the peppers, season with salt (I put a little 'thyme), mix the meat with vegetables, add 2 cups of water, close the pan, I turned off the whistle and opened after about 12 min. A nice dish!