Today I offer my welcome cake: I can almost every time I have guests and I like to remove from the oven a few minutes after their arrival so they can feel welcomed dall'avvolgente that releases fragrance and maybe start to taste it as finger food, chatting in the living room, awaiting the ready. And 'only good but also accompanied with cold cuts, cheeses and olives.

Ingredients for the dough:
500 g flour
1 cube of yeast
200 g water
100g milk
1 tablespoon olive oil
2 teaspoons salt
Ingredients for the filling:
10-12 cherry tomatoes
oil to taste
salt to taste

Procedure:
Did I leave the dough to rise for a couple of hours, or until he has at least doubled in volume. After this time, I turn the oven up and beginning to prepare the cake generously with oil greasing a pan pizza and stendondo the leavened dough. You have the privilege of trying to crush sull'impasto cherry tomatoes slightly. Sprinkle it with salt and oregano. Sprinkle with a little oil. Bake for 15-20 minutes.

This dish I have met during a pleasant dinner with my friends Clare and Charles Salentine on a farm with a very homely and friendly atmosphere. I tried to do it again as I had been indicated by the chef of the place, even if sincerely miss that home-prepared quid more given to the baking dish in the oven of the peppers. Since then I propose it often feels like an appetizer or as a side dish. The perfect bond between bread and peppers makes this dish is always appreciated ... I would recommend, however, not sparingly with OIL to be rich in order to allow the bread to dip in the sauce that is properly out of the cooking of the peppers.

Ingredients for 4 people
3 yellow peppers
3 red peppers
a handful of black olives
3 tablespoons of capers
4 tablespoons of olive oil
garlic
salt
pepper
 

Process
Wash the peppers, remove the cap, the seeds and filaments inside, then cut it into strips. In a casseruala heat the oil with the garlic, cut into small pieces. Fry the peppers for 7-8 min., Salt and pepateli. At this point add the bread crumbs and cook until evenly golden result. Add the capers and chopped olives, stir and cook everything for a couple of minutes. You can also serve them cold.

The summer is the return to the smells, flavors, colors ... Everything takes on a scent and taste that gives a good and even the sight, everything looks colorful and appetizing. I think for example to become so tasty vegetables that require the addition of a little salt, juicy fruit that becomes almost wanting to meet all'arsura summer, the spices for flavoring the terrace, added to the preparations, give those tones typical of summer, which gives the meat of pasture and open air and the fish that smells like 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 also a grove that casts a shadow on the sunny beach, the waves, a checkered tablecloth and good friends with whom to share a picnic.

Ingredients for 6 persons:
2 eggplants
2 onions
2 red peppers
4 medium zucchini
3 large tomatoes
2 medium potatoes
2 sprigs of fresh thyme
1 small bunch of basil
80 ml of 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 them to the other ingredients. Take a baking pan, grease it 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 from time to time. Serve warm or at room temperature. The ratatouille is kept covered in refrigerator up to 3 days.

Christmas recipe exactly, but it becomes indigestible through April, is that I'm about to introduce in this dreary spring day: are VanillaKipferl, seen on the blog sprout http://www.cavolettodibruxelles.it/2007/12/vanillakipferl and immediately made . Their shape bezel and the intoxicating smell of vanilla give it an air of gentle romantic and relaxing. Ideal chew sipping a cup of tea or coffee with friends or let dissolve in your mouth sprawled on the couch in the company of your love and your favorite movie.

Ingredients for 70 cookies:
200g flour
175g soft butter
100g ground almonds
80g sugar
2 egg yolks
1 teaspoon natural vanilla extract
vanilla sugar cookies to end (to get it just put in a jar with caster sugar vanilla bean)

Procedure:
Mix the almonds, flour, sugar, butter, egg yolks and vanilla extract and mix to form a compact ball. Formed two rolls of dough, wrap with plastic wrap and keep cool for a couple of hours. Take back the dough, pick a small piece of dough at a time and modellatelo in the shape of crescent moon. Arrange the biscuits on a baking sheet covered with baking paper and bake for 10-15 minutes at 175. Be careful not to brown them, you must remove from the oven bianchi.Appena out of the oven, wait for consistency and buy still almost hot press them into sugar so that it adheres to the surface of the biscuit. Then arrange them on a wire 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 did not require much in the world if they can not learn to use wisely its beautiful little hands to prepare many wonderful goodness and delight his kingdom. One day, Snow White, that was his name, taken from a moment of great inspiration put on the table: chocolate, cream, pears, sugar, vanilla and everything pointed to his creativity at the moment, creating a fabulous panna cotta Chocolate with pears. And so when the cook cleverest of them all asked her mirror: "Mirror, mirror on the wall, who is the cleverest of them all?" The mirror replied: "Mrs. Brown You're always very good, but Snow White is more good you. " The cook then, after verifying such great skill in person, decided to publish this wonderful recipe and to welcome Snow White in her blog. In short: thanks Clare for this delicacy, I hope this is the first in a long line.

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

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

But who says it does not take into panzerotti the cheese? It takes all right! I had to call them panzerotti Bari because apparently not all of them do as they do us, but I assure you that the sprinkling of fairy dust enhances the taste of the mozzarella and tomato and makes them irresistible ... In fact sheep are those with the light version because the originals are stuffed with ricotta scicuante, or strong, whose preparation starts from fresh sheep's milk ricotta, which is placed in closed containers, where clay is mixed daily until complete acidification, a process that gives it a particular and intense flavor. Personally I prefer them in the light version, with no particular taste too, a key condition for being able to eat a go go. And yes, because it is tradition that every time to be prepared, should start the race to those who eat more, or who beats the record of those eaten the previous time. Every family has its unbeatable Bari panzerotti eater. I've never managed to go beyond the top 5, but someone has eaten at my house even twice in a single tranche ... no names ... Matthias true? (^ _ ^) But the panzerotti well as a time of family gathering is also a good reason to meet up with friends. The panzerotti you see in the photos was organized at Olga, born Bari and Lecce character and only Lovor, demonstrating the fact that we do not like them ... no one makes them The invited? Lecce and Brindisi! (_ ^ -) I do not want to, but we must recognize the primacy!
Ingredients
For the dough:
750 g flour 00
250 of durum (to be slightly crunchy)
2 teaspoons of salt
1 tablespoon olive oil
2 cakes of yeast
About 500 ml of warm water
For the filling:
800gr braided fresh mozzarella (mozzarella is drier)
chopped tomatoes
100-200 g cheese
Procedure:
Pour flour on a pastry in the center, creating a void where crumble the yeast and add sugar and oil. Formed another little hole in the flour to put inside the salt, so that does not come into direct contact with the yeast. Pour warm water in the hand hand kneading flour for a good 10 minutes until a soft dough that clings to the work plan. Form a ball and let it rise for an hour. Meanwhile prepare the filling by placing the braid of mozzarella into cubes in a colander and add the chopped tomatoes. Let drain for at least an hour finchènon is thoroughly dry. Divide the dough into balls about 35 grams each. Roll out the dough into disks and walk over the dough and sprinkle with mozzarella cheese. Close by pressing the edges with your fingers and move the wheel to eliminate excess dough. Closure of panzerotti trick: do not overdo it with the flour on the table when spread out the mass, otherwise the flour will eliminate the moisture needed for the sauce so that they close efficacemente.Evitate that touches the edges and do not close otherwise bathe more, and will open frying and will lose all the stuffing ... Once closed (Board 4 at a time) and fry them quickly during operations continue to hold the mass covered and away from drafts. I fry in vegetable oil and peanut fryer, but you can also use a pan deep enough to not allow the panzerotto to bottom. The oil should not smoke. I regret not having had time to photograph an open flowing with all the stuffing, but it was playing the race! AhAhHAhHAhAhah!! (_ ^ -)

Strolling among my beloved foodblog in search of inspiration, drew my attention to these amazing dots Micaela
( http://ilcricetogoloso.blogspot.com/2008/11/tozzetti-mandorle-cioccolato-e-arancia.html )
and, without waiting for the magic pass, I selected all the necessary ingredients, like a painter does with his colors, and I made the recipe for mixing the intriguing flavors of orange the bitter, bitter chocolate, the sweetness ... a perfect blend of almond ... and the picture took shape and taste! Thanks Micaela.

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

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

Cool coils, cut into slices and ripassateli in the oven for another 10 minutes to toast them lightly.

I was undecided whether to impersonate for cookies or breaking news to be honest and confess to instill ... well ... you have a backlog of recipes to be published starting from Christmas and these are one of several types of cookies that I have prepared for the occurrence . I was sorry not to publish them because they were also a hit. Simple and delicate with a hint of marsala that makes them irresistible. Needless to say, not needed to wait to try them next Christmas, there's no better way to make anonymous one day a special day, which churn out the fragrant delights (_ ^ -)

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

Procedure:
Chop the hazelnuts grossolanamente.Utilizzate an ordinary paper 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 then add the chocolate and hazelnuts. Form into balls the size of a walnut, place them well apart on a baking sheet lined with parchment paper. Inform at 180 until they are golden.

Eccomiiiiiiiiiiiiiiiiiiiii! But how many months are in 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 he had the upper hand and forced me to bed, then, what better time to try a bit of company in their own passions? I prepared this dish a little feverish, but so quietly, in silence and with the desire to get as close as possible to the original: stuffed artichokes with peas by mom. I won the challenge! They were really good! Try to believe!
 

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

Procedure:
Clean the artichokes by depriving them of the tough outer leaves and cutting the tips. Also cut the stems of the artichokes so they can remain "standing" in the pot. Clean the artichokes with the stems and dip them in water and lemon in a way that does not turn black.
Prepare the filling by whisking the bread crumbs 2, parsley, a clove of garlic, pecorino romano. Fill the artichokes with the mixture thus obtained gently spreading leaves and trying to introduce more filling can, beat an egg with a teaspoon and pour the artichokes until the crumbs will not be very wet. Slice the onion finely and sauté in a pan with oil, add the peas and stems of the artichokes, let them dry, add 2 cups of water and salt. After 5 minutes to introduce the artichokes in the pot trying to get them to stand. Cover and cook on low heat for 30 minutes. Serve warm.

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 to myself, 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 I have touched on the 1000 and then the error must have been in the number of 'leaves', but only in the choice of the pan that had to be much smaller! ! (_ ^ -) However, apart from these useless excuses for having fake recipe of 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 is still one of the dishes prepared for dinner with friends that I mentioned in post below) has become SUCCESS: it has been appreciated and enjoyed by all at this point that at the time of the encore, because there was no more, Gianluca has sacrificed a piece of His ... AHAhHAhHAh!

Ingredients for 4 people:
800 g of potatoes
1 large smoked cheese
1 bunch of fresh herbs (thyme, sage, basil, rosemary)
20 g butter
Salt and pepper to taste
Procedure:
Peel the potatoes, wash and slice them into thin slices with a mandolin. Put them in a pot of cold water for about 5 minutes, drain and pat dry. Slice the smoked cheese, fresh herbs cleaned by wiping with a damp cloth and chop finely. In a small bowl toss together with a little 'salt and pepper. Line a mold with hinged round of baking paper wet and well drained and do a first layer of potatoes, overlapping them slightly. ' Sprinkle with the chopped herbs and salt and cover with a few slices of smoked cheese. Continue in this manner until all the ingredients, ending with a final layer of potatoes. Distribuitevi over a few tufts of butter. Bake in a preheated oven at 180 degrees for 40 minutes covered with aluminum foil. After this time, delete the puff pastry and cook until the potatoes on the surface appear gold. To check for doneness using a toothpick, they are cooked when it will come without any resistance. Remove from the oven, misshapen and serve warm.