The summer is the return to the smells, flavors, colors ... everything takes on a smell and taste good and that gives even the sight, everything is varied and tasty. I particularly have become so flavorful vegetables that require the addition of a little salt, the fruit becomes juicy as if to meet all'arsura summer, with spices that flavor as well as the terrace added to solid, impart those tones typical of summer, which gives the meat of fresh air and pasture, and the fish that smells of algae and plankton.
Today is a dish that describes the summer, there are all the ingredients: colors, smells, tastes, and with a little imagination, there is a grove that casts a shadow on the sunny beach, the waves, a checkered tablecloth and good friends with whom to share a picnic.

Serves 6:
2 eggplants
2 onions
2 red peppers
4 medium zucchini
3 large tomatoes
2 medium potatoes
2 sprigs fresh thyme
1 small bunch basil
80 ml olive oil
oregano (optional)
fresh chilli (optional)
salt

Procedure:
Clean and slice the eggplant, zucchini, tomatoes, peppers and potatoes into cubes of 2 cm. Slice the onion coarsely and add the other ingredients. Take a baking pan, grease with a little oil, pour the vegetables and chopped vegetables, season with remaining oil, thyme, basil, salt and pepper if you like. Mix together and bake at 200 degrees for 30-40 minutes, remembering to turn the preparation time to time. Serve warm or at room temperature. The ratatouille can be kept, covered in refrigerator up to 3 days.

Christmas recipe exactly but it becomes indigestible in April, is that I am going to introduce in this dreary spring day: they are VanillaKipferl, seen on the blog Cavoletto http://www.cavolettodibruxelles.it/2007/12/vanillakipferl and immediately made . Their shape bezel and the intoxicating scent of vanilla gives him an air sweetly romantic and relaxing. Ideal nibbled while sipping a tea or coffee with friends or let dissolve in mouth sitting around on the couch in the company of your love and your favorite movie.

Makes about 70 cookies:
200g flour
175g soft butter
100g ground almonds
80g sugar
2 egg yolks
1 teaspoon pure vanilla extract
vanilla caster sugar to finish the cookies (to get enough to put in a jar with caster sugar vanilla pod)

Procedure:
Mix almonds, wheat, sugar, butter, egg yolks and vanilla extract and mix to form a compact ball. Form two rolls of dough, wrap with foil and keep in the fridge for a couple of hours. Take back the dough, get a piece of dough at a time and modellatelo shaped crescent moon. Arrange the biscuits on a baking sheet covered with parchment paper and bake for 10-15 minutes at 175. Be careful not to brown it, you have to remove from the oven bianchi.Appena out of the oven, wait acquire consistency and still almost hot press into granulated sugar so that it fits the surface of the biscuit. Then arrange on a rack and let cool.

There was once a beautiful maiden haired blacks as ebony, lips as red as strawberries and skin as white as the snow that he wanted nothing in the world if they can not learn to use wisely its beautiful little hands to prepare many great goodness and delight his kingdom. One day Snow White, that was his name, taken from an intense moment of inspiration put on the table: chocolate, cream, pears, sugar, vanilla and so his creativity in the indicated moment, giving rise to a fabulous panna cotta Chocolate and pears. And so when the cook more good in the land asked her mirror: "Mirror, mirror on the wall, who is the good of all?" The mirror replied: "You, my queen you're always very good, but White is better you. " The cook then, after verifying a person such great skill, he decided to publish this wonderful recipe and to welcome Snow White in his blog. In short: thanks Chiara for this delight, I hope this is the first of many.

Ingredients
For the panna cotta:
100 g dark chocolate
150 ml fresh cream
250 ml whole milk
12 g gelatin sheets
50 g caster sugar
a vanilla bean
For the caramelized pears:
4 pears conference
1 cup of rum
juice of 2 lemons
tablespoon powdered sugar
cocoa

Proceedings
For the panna cotta:
Place the gelatin in cold water. Coarsely chop the chocolate. In a saucepan pour the milk, cream, sugar, vanilla bean seeds and chopped chocolate. Bring to a boil over low heat, stirring occasionally. Once cooked remove the pan from the heat and add the squeezed gelatine. Stir about 3 minutes until it dissolved. Pour into the molds, let cool and place in refrigerator for 2 hours.
For the caramelized pears:
Wash pears, cut them in half and slice into wedges lengthwise. Place in a bowl with lemon juice and rum. Line a plate with parchment paper, place the pear slices, sprinkle with icing sugar and bake with the grill hot oven for about 5 minutes. Once ready the slices of pear, decorated the plates as desired. I used the cocoa powder and chocolate top.

But who says that in panzerotti does not take the cheese? It takes all right! I had to call panzerotti Bari because apparently not all of them there like we do, but I assure you that sprinkling of fairy dust enhances the taste of mozzarella and tomato and makes them irresistible ... Indeed, those are sheep with the light version because the Original scicuante are stuffed with ricotta cheese, or strong, which prepared from fresh sheep's cheese which is placed in closed containers where clay is stirred daily until the complete acidification, a process that gives it a special flavor and intense. Personally I prefer them in the light version, with no particular flavor too, a key condition for being able to eat a go go. And, because it is tradition that every time they are prepared, should start the race to those who eat more, or who beats the record of those eaten last time. Every family has its unbeatable Bari panzerotti eater. I never could get past the fifth, but somebody in my house has eaten up to twice in a single tranche true ... no names ... Matthias? (^ _ ^) But panzerotti well as a time of family gathering is also a good reason to gather with friends. Panzerotto you see in the picture was organized at the home of Olga, born Bari and Lecce and character only Lovor, demonstrating that we do not like them makes them no ... Invited? Lecce and Brindisi! (^ _ -) I do not want, but we must recognize the primacy!
Ingredients
For the dough:
750 grams of flour 00
250 of semolina (to make them slightly crispy)
2 teaspoons salt
1 tablespoon oil
2 loaves of yeast
500 ml lukewarm water
For the filling:
800g fresh mozzarella braid (it's dry mozzarella)
chopped tomatoes
100-200 grams cheese
Procedure:
Pour flour on a pastry board, creating a vacuum at the center where the crumbled yeast and add sugar and oil. Formed another little hole in the flour salt plugin, so that does not come into direct contact with the yeast. Pour warm water in the hand by hand kneading flour for a good 10 minutes until a soft dough that does not stick to the work plan. Form a ball and let rise for one hour. Meanwhile, prepare the filling by placing the braid the mozzarella into cubes in a colander and add the chopped tomatoes. Until you either leave school for one hour is completely dry. Divide the dough into balls about 35 grams each. Roll out the dough into disks and place yourself above the mixture of mozzarella and a sprinkle of cheese. Close pressing the edges with your fingers and pass the wheel to eliminate excess dough. Makeup closing panzerotti not overdo the flour spread out on the table when the mass, otherwise the flour will eliminate the moisture needed to close them efficacemente.Evitate that touches the edges otherwise the dressing get wet and do not close more, and will open fry and lose all the stuffing ... Once closed (board 4 at a time) and fry suffered during operations continue to hold the ground covered and away from drafts. I fry in vegetable oil and peanut fryer, but you can also use a pan deep enough to keep the panzerotto touching the bottom. The oil should not smoke. I regret not having had time to photograph an open flowing with all the stuffing, but he was playing the race! AhAhHAhHAhAhah!! (^ _ -)

Wandering among my beloved foodblog for inspiration, drew my attention to these fantastic tozzetti Micaela
( http://ilcricetogoloso.blogspot.com/2008/11/tozzetti-mandorle-cioccolato-e-arancia.html )
and, without waiting for it to pass magic, I selected all the necessary ingredients, like a painter does with its colors, and I run the recipe mixing the intriguing flavors: the sour of the orange, bitter chocolate, sweet Almond ... a perfect mix ... and the picture took shape and taste! Thanks Micaela.

Ingredients:
250 gr flour
50 g candied orange
60 grams of dark chocolate or milk
50 grams of whole almonds with skins
100g sugar
50 g butter
2 eggs
1 pinch of salt
1 teaspoon yeast
grated lemon rind

Procedure:
Put in a bowl of sugar and butter at small pieces, mix with a spoon, then add the flour and rub between your hands until all the mixture is sandy. Add the candied fruit, chopped chocolate, almonds, baking powder and lemon peel and stir, then incorporate the eggs, previously beaten, taking care to retain a part for gilding, and mix very quickly. Form 4 coils (diameter 3 cm), arrange on baking paper, sprinkle with the remaining egg and place in refrigerator for 15 minutes. Then bake for 20 minutes at 180.

Cool coils, cut into slices and ripassateli in the oven for a further 10 minutes to toast slightly.

I was undecided whether to impersonate the cookies of breaking news or to instill be honest and admit it ... well ... I have a backlog of recipes to be published that part of Christmas and these are one of several types of cookies I made for the occurrence . I was sorry not to publish them because they were also a hit. Simple and delicate with that hint of Marsala that makes them irresistible. Needless to say, You do not need to wait until Christmas to try them, there's no better way to make an anonymous day a special day, which perfumed pleasures of baking (^ _ -)

Ingredients:
500 gr. flour
1 teaspoon baking powder
1 cup hazelnuts
1 cup chocolate chips
1 cup sugar
1 cup Marsala
1 cup vegetable oil

Procedure:
Chopped hazelnuts grossolanamente.Utilizzate a very ordinary plastic cup as a measuring cup and place in a bowl all ingredients except chocolate chips and hazelnuts. Mix well until dough is smooth and homogeneous, and finally add the chocolate and hazelnuts. Form balls the size of a walnut and arrange them well apart on a baking sheet lined with parchment paper. Tell at 180 until it is golden.

Eccomiiiiiiiiiiiiiiiiiiiii! But how many months are hiding? I almost feel embarrassed now, I hope I do not want to but I changed jobs and I still have to get used to new rhythms. When, around 19:00, returning home the idea terrifies me to get back to your computer! This week, however, the influence has prevailed and forced me to bed, then, what better opportunity to try a little company in their own passions? This dish I prepared a little feverish, but so quietly, in silence and with the desire to get as close as possible to the original: artichokes stuffed with peas by mom. I won the challenge! They were really good! Try to believe!
 

Ingredients:
5 large artichokes
300 g peas
bread crumbs 2
2 fists Pecorino Romano
a small bunch parsley
a clove of garlic
1 egg
1 medium onion
oil to taste
salt
 

Procedure:
Clean the artichokes by depriving them of the hard outer leaves and cutting tips. Also cut the stems of the artichokes so that they can remain "standing" in the pot. Clean the stems and dip with artichokes in lemon water so they do not blacken.
Prepare the filling by whipping the crumb of 2 rolls, parsley, a clove of garlic, Pecorino Romano. Fill the artichokes with the compound obtained gently spreading leaves and trying to introduce more possible filling, beat an egg with a spoon and pour over artichokes until the crumbs will not be very wet. Finely chop an onion and brown in a pan with oil, add the peas and stems of the artichokes, let them dry, add 2 cups water and salt. After five minutes introducing the artichokes in the pot trying to make them stand. Cover and cook over low heat for 30 minutes. Serve hot.

Ok ok, it did not come true as it should be and I also had to call it by another name for the original of Chamomile , but then I said, even with this flat shape, still 1000foglie of potatoes is also because it took me forever to cut the potatoes into thin slices thin and I really think that it touched the 1000 and then the error has not been in the number of 'leaves' but only in the choice of the pan that had to be much smaller! ! (^ _ -) Anyway, apart from these useless excuses for having fake recipe Chamomile, I must admit that even in the kitchen, looks can be deceiving and in fact what was to be the flop of the evening (it's always one of the dishes prepared for dinner with friends that I mentioned in post below) has become SUCCESS: It was appreciated and enjoyed by all so that when a, because there was no more, Gianluca has sacrificed a piece of His ... AHAhHAhHAh!

Ingredients for 4 people:
800 g potato
1 large mozzarella
1 bunch of herbs (thyme, sage, basil, rosemary)
20 g butter
Salt and pepper to taste
Procedure:
Peel the potatoes, wash and slice into thin slices with a mandoline. Put them in a container full of cold water for about 5 minutes, drain and dry. Slice the mozzarella, fresh herbs cleaned by wiping with a damp cloth and chop finely. In a small bowl, mix them together with a little 'salt and pepper. Line a mold with hinged round of baking paper wet and squeezed and then a layer of potatoes, overlapping a bit '. Sprinkle with the chopped herbs and salt and cover with a few slices of mozzarella. Continue in this manner until all the ingredients, ending with a final layer of potatoes. Distributive over some clumps of butter. Bake in preheated oven at 180 degrees for 40 minutes covered with aluminum foil. After this time, delete it and continue baking until the potatoes puff on the surface appear gold. To test the doneness using a skewer, cooked when you enter it without any resistance. Remove from oven, pies and serve warm.

Indecision whether to publish or not this simple appetizer in the end ... guess what? I have published! (^ _ -) I hope I do not want to picture quality, but as I said in previous post that night taken by the heat to cook and photograph must have mistaken his camera for a few precious ingredient and I handled it repeatedly with greasy and oily hands, dirtying the lens! Sorry! Anyway I could not offer this appetizer that, like the girelline below are ideal for those who must be proactive, starting to prepare something the night before, but who still want to taste and delicacies. The idea of this is finger food Misy that not only has photographed all the steps to prepare, but also took pictures of this one much more decent that I felt to publish. Misy Thanks!
Ingredients for 10 rolls:
2 zucchini,
100 gr stracchino
100 grams of bacon,
pepper
Procedure:
Trim the zucchini and slice lengthwise. Grilled zucchini on a plate on both sides. Once cooled, spread on stracchino grilled zucchini, pepper and spread a slice of bacon trying to vacate the final part of the zucchini. Roll to roll and then stops with a toothpick. Store in refrigerator before serving.

Dinner with friends still continuous wave (see 2 posts below) and today I present you this cheerful colors the antipasto table is prepared with ease and has a wardrobe of options to choose from depending on the night and tastes. I take to forward with a little work I made the rolls the night before and then cut only an hour before the arrival of guests ... As clothes for my swivels I chose to dress half with tuna sauce and rocket and the other half with Parma philadelphia and arugula, but you could pick any number of other combinations such as mayonnaise, and cooked mushrooms, robiola and grilled vegetables, butter, salmon and salad, cheese, salami and ... well ... Songino Set function Fantasia and have fun! (^ _ -)

Ingredients for 12 swivels:
1 box of bread for sandwiches (4fette)
70 g ham,
1 Philadelphia
1 bunch arugula,
For the tuna sauce:
2 cans of tuna in oil from 80gr
30 grams of salted capers
2 salted anchovies
mayonnaise to taste.
Procedure:
Prepare the tuna sauce: nectar anchovies, capers washed under water and, with the bezel or with a mixer, chop until a mush. Put the tuna in a bowl and scatter with a fork, then add the chopped anchovies and capers. Incorporate some time the mayonnaise and stir gently until blended and creamy. Dial now rolls. Spread each strip with a rolling pin tramezzini.Su two slices of bread spread the tuna sauce and there resultant spreading of fresh arugula. The other two lay the philadelphia, prosciutto and arugula. Gently roll the slices in plastic wrap and wind. Store rolls of bread stuffed in the refrigerator for one hour. Cut rolls horizontally still wrapped in plastic forming of the walker. Remove foil, arrange the swivels on a platter and serve.