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"Taste"

no recipe today!
Today I'll tell you a wonderful day spent in the company of beautiful bloggers.
Yesterday at Taste of Florence, we were really a lot, but my great day I spent with the sweet scents of the kitchen Aurelia ,

with the beautiful Simon of Pellegrino Artusi

and with that wonder of nature that is A Casa di Simona Simo .

I swear that what we have done most of all is to laugh, I went home that hurt my cheeks; we have tasted very good things I can not remember absolutely the name of the manufacturer, we drank good things as I can not remember the name of who produced them, are most probably not a food blogger as it should ....
remember just pure fun, along with those tested wonderful daughters.

A name I remember is because it is spoken and, above all tasted the chocolate, I recommend you take a trip here by F.lli Gardini .


ps Simo, Simo and Aurelia: VI LOVVO!


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make me a Dolcino?

Usually when I hear this phrase I always get confused, I can think of lots of recipes and never decide what to do now, but I expect the inspiration and then usually decide to change 'last minute.

This is the last cake I made for my husband and colleagues. I have not tasted but Luke told me that was amazing.

ingredients for 30 small choux

• 150 g of water
• 100 g of flour
• 50 g of butter
• 3 eggs
• a pinch of salt

ingredients for cream

• 500 g of milk
• 4 egg
• 150 g of sugar
• 60 g of flour
• zest of 1 lemon
• 4/5 cucchiai di limoncello

ingredienti per la copertura

• 200 g di cioccolato bianco
• 250 g di panna fresca
• 50 g di burro
  4/5 cucchiai di limoncello

Far sciogliere il burro in una casseruola insieme all'acqua e un pizzico di sale, non far bollire e appena sciolto il burro togliere dal fuoco e aggiungere tutta in una volta la farina, mescolare fino ad ottenere un impasto uniforme senza grumi.

Rimettere la casseruola sul fuoco e continuare a mescolare l'impasto finché esso si staccherà dai bordi e dal fondo, facendo uno sfrigolio come se friggesse.

Aggiungere, alla "polentina"ottenuta, le uova sbattute un po' alla volta mescolando fino a completo assorbimento, l'impasto che si ottiene è simile ad una crema densa.

Con l'aiuto di una tasca da pasticcere (si può fare anche con due cucchiaini) formare i bigné ben distanziati sulla placca del forno coperta con carta forno.

Cuocere con forno caldo a 180/190° C per circa 15/20 minuti. Con il forno troppo caldo i dolcetti si sgonfiano appena sfornati, un forno debole, da dei dolcetti poco gonfi e gommosi all'interno.

Per la crema pasticcera m ettere il latte a bollire con metà dello zucchero e la scorza del limone.

In another saucepan whisk the egg yolks with remaining sugar, add flour mix well.

When the milk is boiling add to the yolks add the lemon mounted and put on the stove, stirring and bring to a boil until the cream thickens.

Fill the cupcakes with the cream and then cover everything with the coverage prepared by boiling the cream, remove from heat and add white chocolate and stir the butter and then lemon let cool a bit 'so that the cover velero her going, profiteroles.

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Limoncello Tiramisu Profiteroles

The "tiramisu" is one of the first cake I learned to do. I remember I was just a young girl and a friend of mine gave me the recipe. The eggs then were raw and the solution was simple: 4 eggs, 4 tablespoons of sugar, 500 g of mascarpone, then this cream with raw eggs, I removed completely from the recipes to do mainly because I did not want to give it to young children.

I started to make the mascarpone cream when I learned to pasteurize the eggs with the hot sugar.

Ingredients for cream

• 200 g sugar 70 g
• water
• 4 egg yolks 4 egg whites
• 500 g mascarpone

for tiramisu

• slices of sponge cake
• coffee
• chocolate curls

Cuocere lo zucchero in un pentolino con l'acqua e portarlo a circa 120° se non avete un termometro regolatevi con le bolle devono essere grandi.

Separare i tuorli dagli albumi e montare quest'ultimi con metà dello zucchero bollente.

Poi in un'altra ciotola montare i tuorli con lo zucchero rimanente riportato a temperatura; quando la crema sarà bella gonfia e chiara aggiungere il mascarpone e poi con delicatezza incorporare gli albumi montati.

A questo punto assemblate il tiramisù alternando slices of sponge cake soaked in coffee and mascarpone cream finish with cream sprinkled with chocolate curls.

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Steacks Orange Pork & Potato Cream Soup

A quick way to cook a different simple but delicious pork chops.

Serves 6

• 6 pork chops
• 2 oranges
• 5 tablespoons balsamic vinegar
• flour
• oil salt and pepper

Flour the pork chops and brown on both sides in a pan with a little oil.

Cut into rounds ½ orange and squeeze the other half and when the steaks are well browned, add the orange juice, balsamic vinegar and orange slices with salt and pepper and finish cooking just 15 minutes in all.

Potatoes Cream

Ingredienti per 6 persone

• 600 g di patate
• 300 g di latte
• 50 g di burro
• 1 cucchiaino di noce moscata
• sale
• prezzemolo
  
  
  

Tagliare a tocchetti non troppo grossi le patate, sistemarle in una teglia possibilmente antiaderente distribuire sopra i tocchetti di burro, la noce moscata il sale e aggiungere il latte.

Far cuocere a fuoco lento muovendole non più di 2/3 volte.

cooked, sprinkle with parsley.

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Dolce & Sponge

I've often said that the sponge is not among my sweet favorite, or because I do not like very much, either because the success so far has been disappointing. But every time the name "sponge" I Rifrullo in the brain and then I try new recipes.

This time is to Montersino, the best ever tested to date, I have a little 'to adjust the cooking but the rest has come good.

The idea was that after the cake I prepared a soup that I really like English, but unfortunately the hungry mouths that roam the house had disappeared, all the chocolate "hidden" in the pantry, then I folded to a sweet soup with cream and cream.

Ingredients for the cake

250 g eggs 175 g sugar
• 150 g flour 00
• 50 g of potato starch
• 1 vanilla bean bourbon

In a saucepan heat the whole eggs with sugar and vanilla until it reaches the temperature of 45 ° C, place in planetary heat the eggs with a whisk and beat until mixture is foamy and light.

Remove from the planet and with a rubber spatula to incorporate the sifted flour and starch, mixing gently from bottom to top. Pour the mixture into a baking dish 26cm

greased and floured and bake in preheated oven at 180/190 ° C about 20 minutes.

Soup Sweet

Ingredients

• slices of sponge cake
• cream pastry
• whipped
• crumbled chocolate meringues
• Alchermes wet (100 g water, 100 g sugar, 50 g alchermes )

Sistemare nei bicchieri 1 strato di pan di Spagna, inzuppare con la bagna, mettere sopra una bella cucchiaiata di crema pasticcera alla vaniglia, ripetere con il pan di Spagna e la bagna, finire con la panna montata e le meringhe sbriciolate.

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Frappe di carnevale

This cake my mother always did during the carnival, although to be honest I never liked that much. Now that my mother was not more else I will try to continue this tradition.

Ingredients:

500 grams of flour, 70 grams of sugar

3 whole eggs + 1 yolk
25 g 50 g butter brandy

6 g baking powder (the powder) 1 teaspoon of vanilla extract

peanut oil for frying Method

:

Take a bowl and pour the flour, baking powder and a pinch of salt (I advise you to sift through it all before)

then Add in sugar and vanilla, butter softened, brandy and eggs.

work up to mix the ingredients well, then you put the mixture on a work surface and continue to knead, until a smooth ball and smooth.

Take the mixture and wrap in plastic wrap and put it to rest for 30 minutes in a cool place (not refrigerator)

Once allowed to stand, divide it into small cakes (for convenience) and the strength of your arms start to stretch the dough with a rolling pin (many use the pasta machine, I have always used a rolling pin) Roll out until you get a very thin sheet about 2 mm.

With a pastry wheel cut the length of the frappe you like, (my mother was very long) fry in peanut oil, drain on absorbent paper, sprinkle with powdered sugar and serve.

Bon appetit!

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Ciambelle di carnevale

Here is another recipe carnival, this time is a bit 'complicated, but I will try to make it simple ...

Ingredients: 500 gr potatoes 1 kg of flour 4 eggs 100 g butter 40 grams of sugar 60 grams of yeast in milk bubetti QB Procedure :

inanza all as first boil the potatoes.
When you are warmed
peel and mash potatoes in the crush.

Put the potatoes on a work surface with flour, and then the classic fountain, where you put inside: the softened butter, sugar, eggs, and baking powder that you dissolve in warm milk, then work up to obtain a dough soft and smooth.

Make the dough rest for ten minutes, then form many donuts and let them rest until they are doubled in volume.

Take a very large pan and put oil for frying (I recommend the peanut) When they are golden brown, drain on absorbent paper, sprinkle with sugarmill and serve.

Buon Appetito

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Muffins Cocoa and Hot Water

Non sto a dirvi quanto io adori i muffins o quanto li adori Martina, che questa volta infilato il grembiulino ha deciso to help them do well and to clean the bowl.

I saw this recipe here and I fell in love.

Dry ingredients:

1 cup +1 / 2 cup flour 00

2 cup by 1 / 3 cocoa powder

1 cup sugar

1 tbsp (tablespoon) cornstarch

1 / 3 tbsp baking powder

1 tsp (teaspoon) of vanilla extract or 1 teaspoon of vanilla extract

a pinch of salt

Liquid ingredients:

1 cup  di acqua bollente

1/3 cup  di olio

2 uova

1 tbsp  di glucosio o miele

Mescolare bene gli ingredienti secchi. Sbattere leggermente le uova, unire l'olio insieme al glucosio miscelare tutti i liquidi in modo omogeneo, versarli negli ingredienti secchi ed aggiungere la cup di acqua bollente.
Mescolate il tutto bene ma senza insistere troppo, quindi mettere il composto negli appositi pirottini, riempiendoli per 2/3 ed infornare a 190°C per 15-18 minuti.

Se non avete le cup potete guardare qui i muffins sono gli stessi solo con la conversione in grammi.

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SUNKEN TASTES - The Lemon Interdonato

Tra i prodotti che possono essere considerati di nicchia, nella provincia di Messina, ve ne é uno che valorizza in modo particolare il territorio: il "Limone Interdonato".

L'area territoriale di coltivazione e condizionamento del prodotto comprende i seguenti comuni della provincia jonica messinese: Messina, Scaletta Zanclea, Itala, Alì, Alì Terme, Nizza di Sicilia, Roccalumera, Fiumedinisi, Pagliara, Mandanici, Furci Siculo, S. Teresa di Riva, Letojanni, S. Alessio Siculo, Forza d'Agrò, Taormina e Casalvecchio Siculo.

"Una storia quindi abbastanza recente, se comparata alla presenza plurisecolare della limonicoltura in Sicilia, iniziata allorché dall'eroe dell'epopea garibaldina, il colonnello Giovanni Interdonato, che ebbe i natali in Nizza di Sicilia e ne fu anche Sindaco. In una sua proprietà nella valle del fiume Nisi, in contrada Reitana del Comune di Al ì Terme, dove ancora oggi are the mother plants., [...] is working ò to disseminate and exploit, given its exceptional resistance to mal secco of citrus fruits and the particular production period and maturity, September-October, when the market does not have competing products . The tradition, as witnessed by numerous sources, including the Arena (1927) and Ruggeri (1931), attests that the name "Interdonato" is called a hybrid of citron and lemon graft, obtained for the years between 1875 and 1880 by Col. John Interdonato in his orchard in the district of Al Reitana ì Spa .....

Read the article HERE

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Cenci Filled Pretzels

The recipe comes from the rags already posted some time ago, but this time I wanted to get them filled.
I filled with pastry cream and blood orange marmalade, I assure you that you will get the beautiful pastries and especially tempting.

Ingredients

500 g flour 2 eggs

140 g sugar

1 arancia grattata e spremuta

3-4 cucchiai di olio di semi

½ bustina di lievito per dolci

un po' di Vin Santo

1 litro d'olio per friggere

Crema pasticcera

Marmellata a piacere

zucchero a velo

Mix the flour mixed with sugar and yeast, eggs, zest and orange juice, 3-4 tablespoons of vegetable oil and Vin Santo.

Form a ball and let stand 1 hour to chill.

After this time, divide the dough into small pieces and pull the strips with the machine, I like for them and then shot up to number 5.

Then with a spoon to put some 'cream or jam at a distance of three cm in center of the strip of dough, fold the dough and cut with the wheel how to make ravioli.

After preparing all the rags to make 1 liter of heating oil in a pan and when hot cook until golden brown rags, the operation is very fast so I recommend not to get away from the pan otherwise will burn.

Drain well on absorbent paper and then arrange on a platter and sprinkle with icing sugar.

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Rieccomi tornato!! oggi fino a Carnevale voglio darvi le ricette dei dolci di carnevale appunto. Alcuni giorni fa ho fatto dei gustosi bomboloni alla crema!!

Oggi vi do la ricetta veramente molto semplice da fare.

Ingredienti: (dose per 15/20 bomboloni)

500 gr di farina
35 gr di lievito di birra fresco
50 gr di zucchero
50 gr di burro
2 uova
latte quanto basta
olio di semi di arachidi per la frittura

per la farcitura segiute la ricetta della crema pasticcera. (le ho fatte senza crema e le ho mangiate vuote. Sono molto più buone ma i gusti sono gusti)

Procedimento:

Prendere una terrina abbastanza capiente e versateci la farina.

Fate una fontana al centro e metteteci il sale e il burro fuso, poi le uova, e lo zucchero.

Prendete il lievito di birra, e lasciatelo sciogliere nel latte caldo mescolandolo energicamente. Una volta che si è sciolto il lievito di birra, versatelo nel composto e amalgamate il tutto e formate una palla che deve risultare liscia ed elastica.

Stendete la palla con il mattarello, io l'avevo fatta sottile 2/3 cm.

Prendete a circular of 10 cm and disc formats.

Let rise until doubled.

When the donuts will be leavened, fry peanut oil and turn often otherwise it will burn quickly! (Use plenty of oil otherwise the donuts do not swell)

Once they have been fried, sprinkle with sugar and cream if you want to fill them.

Let me know the result!

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Marsala

The fortified wine that is more in Sicily and Italy, is undoubtedly the "Marsala". The origins of viticulture on the island of Sicily can be traced back to the Phoenicians and the Carthaginians, to whom belong the honor of having spread the cultivation of vines around the Mediterranean Sea. A witness to what we say we are the archaeological excavations, especially the tiny island of Mozia reserve in the Lagoon, which brought to light vases with base notes for the transportation of wine by sea. The invention and the subsequent fortunes of Marsala, is due to an English around 1770, the owner of Liverpool John Woodhouse, a trader in potash. Having a good head for business and considering the full-bodied Sicilian wine and alcohol, Woodhouse realized that his countrymen would have liked to deciding to sell it, but the transport by sea at that time could not guarantee health of wine, so that we could alter, said the whiskey ....

Read the article HERE

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Mi vergogno un po' a pubblicare questi salatini, che sono imbarazzanti per la loro semplicità molte di voi si metteranno a ridere, ma ho delle amiche che apprezzeranno, perché sono semplici da fare, sono buoni e d'effetto e si possono fare prima per poi riscaldarli al momento.

Ingredienti per circa 100 salatini

2 rolls of pastry ready possibly rectangular

cheese type Galbanino "

3 sausage

or

type cheese Galbanino

tomato

Cut or finely chop the cheese and hot dogs, put them to good on the roll of puff pastry and cover with another roll.

With pizza wheel to cut as many horizontal and vertical strips and bake cook for 15 minutes.

can be prepared first store in an airtight container before serving and pass it in the oven 5 minutes.

If you have the version with the tomato's past season with a little 'salt e origano e non mettetene troppa altrimenti uscirà dai salatini.

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Obesity: Considerations for social evil

Serious problems plague the humans of advanced society, including which deserve special attention the problems of the sphere of nutrition.

In recent years there has been a lot of interest from a number of medical teams in relation to eating disorders and the consequences it has on the physical and psychological health.

Obesity is a major eating disorder and is considered a "clinical syndrome" because it represents a high risk to human health and is detrimental, too, psycho-social relations. According to statistics conducted throughout Europe, the World Health Organization, it was noted that this disease affects about 30% of world population and causes an annual mortality of 320,000 people .....

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Cake with Cream

Un vasetto di panna in scadenza, mi ha fatto scoprire una torta davvero ottima, come quelle che piacciono a me, un po' umidine e che rimangono soffici per tanti giorni.

Io lei non l'ho conosciuta ma ne ho sentito tanto parlare la ricetta è di Alda Muratore.

Ingredienti

250 g whipping cream

250 g sugar

4 eggs

grated lemon peel

300 g flour

2 teaspoons baking

100 g dark chocolate chips

Mix a bowl eggs with sugar, without mounting, then add half the flour, cream and half the flour with baking powder and lemon peel, and finally the chocolate chips, or put it all together in food processor, in this If, however, the chocolate will be added when everything else is well blended.
Pour into a rectangular pan (approx 32 x 39 cm) greased or lined with parchment paper and bake at 180 degrees for about 30 minutes - careful not dry. Unmold and let cool.
Once cut, it can freeze. We have not tried our cake was brushed in a very good day for breakfast.